Category Archives: Desserts

Twelve Days of Christmas Cookies: Apricot Thumbprints

Apricot Thumbprints 1

DAY 4: Apricot Thumbprints

Thumbprint cookies of all varieties are always favorites around here. These apricot thumbprints are a light almond flavored shortbread cookie filled with sweet apricot jam and drizzled with an almond glaze.

To avoid cracks in your baked cookies, be sure to not pack the flour when measuring, and keep the dough covered while shaping cookies to keep the dough from drying out. (And don’t overbake. Cookies should be just barely starting to brown on the bottoms.)

For a fuller jam center, I like to add a little extra jam to the centers after baking.

Apricot Thumbprints 2

RECIPE: Continue reading

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Twelve Days of Christmas Cookies: Twix Stuffed Chocolate Cookies

Twix Stuffed Chocolate Cookies 2

DAY 3: Twix Stuffed Chocolate Cookies

What to do when you still have leftover Halloween candy and it is time to start your Christmas baking? Repurpose that candy by wrapping it in chocolate cookie dough and baking to perfection.

Optional: drizzle cooled cookies with additional caramel sauce.

Twix Stuffed Chocolate Cookies 1

RECIPE:

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Twelve Days of Christmas Cookies: Browned Butter Toffee Cookies

Browned Butter Toffee Cookies

DAY 2: Browned Butter Toffee Cookies

Made with or without chocolate chips, these toffee-studded drop cookies are always a  favorite. The browned butter helps develop a rich and nutty flavor to an easy to make cookie. Sprinkle with coarse sea salt for an extra punch of flavor.

RECIPE: Continue reading

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Thirteenth Annual Twelve Days of Christmas Cookies: Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Swirled Cookies 1

Welcome to the 13th Annual Twelve Days of Christmas Cookies!

DAY 1: Chocolate Peppermint Bark Cookies

This versatile chocolate cookie dough makes a wonderful backdrop for melted peppermint bark and crushed candy canes!

You can use any variety of peppermint bark, but I really like these thin chunks that are sold in bags, like chocolate chips.

Peppermint Bark Chips

Bake the cookies, and then immediately place several of the peppermint bark chunks on the hot cookies.

Chocolate Peppermint Bark Swirled Cookies 3

When the peppermint bark melts, use a toothpick to stir the melted chocolate.

Chocolate Peppermint Bark Swirled Cookies 4

While peppermint bark is still soft, sprinkle cookies with crushed candy canes.

Chocolate Peppermint Bark Swirled Cookies 2

 

While we are cooking and baking this Christmas season, I hope that we will also find a way to Be Part of the Greatest Story!

RECIPE:

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Sugar Free Blackberry Cobbler

Blackberry Cobbler 1

I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.

Blackberry Cobbler 2

RECIPE: Continue reading

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Sour Cherry Pie and Canning Cherry Pie Filling

Sour Cherry Pie

Happy Canada Day!

Today’s recipe is a classic sour cherry pie filling that makes wonderful pie, or a delicious topping for vanilla ice cream or yogurt.

When we were in Pittsburgh, there was an awesome farm close by that sold buckets of pre-pitted sour cherries for a couple of weeks every summer. I am not a fan of pitting cherries, so I LOVED this! These cherries were perfect for making lots of jars of canned cherry pie filling that could be used throughout the year.

We have now moved and are too far to get these cherries anymore. As I’m still not a fan of pitting my own cherries, I rarely make multiple jars of canned cherry pie filling anymore. Okay, never. But I did scale down the recipe to make a single cherry pie (from either fresh or canned sour cherries).

For those who LOVE pitting cherries, or have access to places that will pit them for you, I have also included the large batch canning recipe.

And for those looking for a visual on making a lattice pie crust, here are a few photos:

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Sour Cherry Pie 2

To avoid burned edges when baking your pie, use a pie crust shield after the first 10 minutes of baking. If you don’t have a commercial pie crust shield, it is easy to make your own. See the easy tutorial in the following link. This method does NOT use foil strips! That just leads to frustration and burnt fingers.

Make-Your-Own Pie Crust Shield

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RECIPES:

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Filed under Canning/Freezing, Desserts