Happy Fall Everyone! Who doesn’t love Fall? It’s that time you can bust our your warm sweaters, leggings and boots and spend your weekends whipping up everything-pumpkin/apple related. Eek! I kicked off my Fall baking this past weekend after a … Continue reading
My KitchenAid mixer was looking a lil lonely this weekend, so I decided to make some cupcakes to bring into work. Admittedly, I wasn’t in the mood to bake from scratch so I did use boxed cake mix, BUT they … Continue reading
Let the holiday baking begin! I saw these beautiful cookies in Better Homes & Gardens and needed to make them. They’re pretty easy to make… Although, cutting in the butter is always a pain. They also taste amazing. 🙂
1/2 c Maraschino Cherries, drained and finely chopped
2 1/2 c All-Purpose Flour
1/2 c Sugar
1 c Butter, cold
12 oz White Chocolate Baking Squares w/ cocoa butter
1/2 tsp Almond Extract
2 drops Red Food Coloring (optional)
2 tsp Shortening
- Preheat oven to 325 degrees. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Cut butter into dry mixture until mixture resembles fine crumbs. Stir in drained cherries and 4 oz of chopped white chocolate. Stir in the almond extract and food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4 inch balls. Place ball two inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar. Flatten to 1 1/2 inch rounds.
- Bake in a preheated oven for 12 minutes. Cool for one minute on a cookie sheet and transfer cookies to a wire rack to cool.
- In a small saucepan, combine remaining 8 oz of white chocolate and shortening. Cook and stir over low heat until melted. Dip half of each cookie in chocolate, allowing excess to drip off. Roll dipped edge in sprinkles. Place cookies on wax paper until chocolate is set.
Have I mentioned how much I LOVE Fall baking? I just love all the warm flavors of pumpkin, nutmeg, cinnamon… Nom, nom, nom! My most recent concoction was Pumkpin Cupcakes with Maple Cream Cheese frosting. This recipe is delicious! The … Continue reading
I had my first realization about a month ago that I am becoming a baked goods snob. Perhaps it was the purchase of my KitchenAid mixer, but I seem to have gotten a more “mature palette” when it comes to … Continue reading
Another recent result from my new KitchenAid mixer to share with you… Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting. These don’t need an introduction; they’re just freakin’ amazing. Cupcake Ingredients 1/2 c Sugar 1/2 c Butter, softened 1/2 c Light … Continue reading
Wowza! Allie and I have been slackin’ on postin’. While I retain my right to slack if I want to, I will try to blog more than once a month. 🙂 About two weeks ago marked another year older for … Continue reading
I cannot believe I haven’t posted this recipe yet. S’more cookies are hands down my favorite cookie! I was browsing through my Pinterest boards trying to decide what to bake this weekend, and I saw this pretty lil gem and … Continue reading
Who doesn’t love banana bread? It’s basically the perfect breakfast and snack. I like making this recipe frequently because it’s all ingredients I always have in my kitchen, and it’s super easy to make. The bread is never dry and … Continue reading
I am normally a pretty modest person, but I am not afraid to say I make some darn good Snickerdoodles! I made some last Sunday to bring in for my coworkers, and they were gone in minutes. Here’s the recipe: … Continue reading