Apple Nut Cookies

Apple Nut Cookies(1)If you’re not done your Christmas baking yet, here’s another one to add to the list: Apple Nut Cookies.  These are very versatile in that you can use any nut that you happen to like or have around the house. I used pecan, though the original recipe used almond.

You can also use your favorite apples.  Typically, the best apples for baking include Granny Smith, Jonagold, Honeycrisp, Braeburn, and a few more that you can find listed online.  They are ideal because they hold together during the baking process and you don’t wind up with a pie full of applesauce.  While the concept holds true here, since these are cookies and not pie, you can be a bit more lenient in your apple choice.
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Mini Oreo Cheesecakes

Mini Oreo Cheesecake (1)It’s no secret that I love cheesecake, but my post-COVID work from home lifestyle makes baking a cheesecake dangerous. I used to take my treats into the office, but now I wind up with a whole cake to myself. And, I mean, you don’t just not eat goodies.

This is where things like individual-sized baking equipment comes in handy. For this recipe I used a mini cheesecake pan. If you don’t have one, you can use cupcake tins, though they will be slightly larger and you will have to use cupcake liners.
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Cranberry Upside Down Cake

Cranberry Upside Down Cake (1)My favorite fall flavor is cranberry, so this recipe for Cranberry Upside Down Cake is a perfect fit.  With cranberries, pecans, and brown sugar, the cake is perfect for this time of year. 

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S’Mores Tart

S'Mores Tart4Fall is in the air.  I’m starting to think about desserts that are cozy.  Warm. Indulgent. To welcome fall, I started with this super simple S’Mores Tart.  The hardest thing about this is patience, because you’ll want to eat it right away.

The recipe is best executed with one slightly less common kitchen item, though: a kitchen torch.  If you don’t have one, though, it might be worth the (small) investment if you enjoy crème brûlée (omg).

This tart is quite thin.  Don’t let that fool you.  It is rich.  You only need a small slice.

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Fourth of July Marshmallow Dip

July 4 Dip (3)It’s been a while since I’ve posted any recipes.  This is partially because I’ve had less time to bake, but also because I literally forgot to take photos of some recipes before devouring them, and therefore had nothing to show you! Continue reading

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Chai Cupcakes with Chai Cream Cheese Frosting

Chai Cupcakes(2)Christmas baking doesn’t have to be limited to cookies, and it doesn’t have to be complicated. Today I’m sharing a recipe for Chai Cupcakes with Chai Cream Cheese Frosting that brings the cozy flavor of chai tea to your dessert table.  I’m going to go out on a limb here and say that if you left this on Santa’s cookie plate, he would also be much appreciative.  

Chai spices generally include cardamom, cinnamon, ginger, and cloves. For this recipe, I used a premade instant mix (like this), but you can also make your own blend at home (like this).
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Frosty S’Mores Cups

FrostySMoresCup(2)Although I am aware that fall has arrived, we’ve been having a bit of an Indian Summer, so I’m still happy to indulge myself in frozen treats. I found inspiration for a single-serving frozen “cup” online, and modified it as below. 

I am fortunate in that I own a mini cheesecake tin.  It’s kinda like this, but there are others that are silicone, etc. In lieu of using one of these, you can also use a cupcake tin, but bear in mind that your finished product will be at least 50% larger, if not double in size, and therefore not quite as “personal” sized. Continue reading

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Chocolate Cupcakes with Oreo Buttercream

Oreo Cupcakes(2)I’ve had excess free time on my hands lately, so I decided to do some baking. I’ve had my eye on this Oreo buttercream for some time, and this was the perfect time to give it a test drive.  It was as good as I had hoped! My nieces approved, too.

This recipe is unique in that it uses vegetable oil instead of butter, which makes for a very watery batter.  So watery, in fact, that it seems “wrong,” but never fear – the final product is great!

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Lemon Cheesecake Mousse

Lemon Cheesecake Mousse(1)Sometimes you just gotta make a “cheat” easy recipe.  This is especially true during the heat of summer. A few weeks ago, I had a friend visiting during these hot days, and I wanted something sweet to enjoy as we lounged around the air conditioned house in the evening. So, I found this Lemon Cheesecake Mousse that fit the bill. Typically I dislike no-bake cheesecake, but I found that as a mousse it works well, and the lemon is perfect for those hot days.

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Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream (4)

Every year I look forward to Rhubarb coming into season at the Farmers Market. This year, I made a few different recipes, some of which were let-downs, but this Rhubarb Crumble Ice Cream was a real winner. Even better, part of the recipe includes making a Rhubarb Syrup, of which you will have extra and you can then refrigerate and keep for all kinds of other uses (poundcake, yogurt, other ice cream, etc.).

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