Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Bourbon and Thyme Oatmeal Raisin Cookies Recipe

Ingredients
  • 2 cups raisins
  • good quality bourbon
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups dark brown sugar
  • 2 TBSP finely chopped fresh thyme
  • 2 large eggs, room temperature
  • 1/2 TBSP vanilla extract
  • 2 TBSP reserved bourbon
  • juice of half a lemon
  • 1 tsp kosher salt, plus extra for sprinkling
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon (preferably Vietnamese cinnamon if you can get your hands on some)
  • 3 cups old-fashioned rolled oats (not quick cooking or instant)
  • 2 1/2 cups plus 2 TBSP all-purpose flour
Instructions
  1. SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, reserving the bourbon, before adding to the dough.
  2. BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside until cooled to room temperature, at least 30 minutes.
  3. Preheat the oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the butter, dark brown sugar, and the thyme on medium speed until light and fluffy. This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
  4. Turn the mixer back on low speed and add in the eggs one at a time, the vanilla, 2 TBSP of the reserved bourbon, and the lemon juice until combined. Scrape down the sides of the bowl.
  5. Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
  6. Add the rolled oats and the raisins into the mixing bowl and mix until combined. With the mixer on low speed add the flour in slowly. Mix just until incorporated and no more. Stop and scrape down the bowl if necessary while mixing to incorporate the flour completely. Cookies will become tough if mixed too much after adding the flour.
  7. Using a large scoop (about 3 oz), scoop rounded mounds of dough onto ungreased baking sheets, 8 per sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 350F for 9-11 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.

Confetti Sugar Cookie Bars Recipe

Confetti Sugar Cookie Bars Recipe

Confetti Sugar Cookie Bars Recipe

Ingredients:

SUGAR COOKIE BARS:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon vanilla extract
VANILLA FROSTING:
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cups powdered sugar
  • 3 Tablespoons heavy whipping cream
  • pinch of salt
  • sprinkles, for topping

 

Instructions:

  1. Preheat oven to 375F degrees. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray.
  2. Using a hand mixer or a stand mixer, cream together the butter and sugar until light and fluffy.
  3. In a medium sized bowl, whisk together the flour, salt, and baking soda. Set aside.
  4. Add eggs to butter/sugar mixture, one at a time, mixing after each egg.
  5. Add vanilla extract and the dry ingredients. Mix until just combined, do not overmix.
  6. Press the sugar cookie dough into prepared pan. Bake for 15 minutes or until top of bars become LIGHTLY brown. Let cool completely before frosting.
  7. Using an electric or stand mixer, cream together butter and vanilla extract until light and fluffy. Beat for about 3 minutes.
  8. Slowly, add powdered sugar and heavy whipping cream. Mix until frosting becomes light and fluffy. Beat in the pinch of salt.
  9. Frost cooled sugar cookie bars. Top with SPRINKLES.

Cherry Cheesecake Bars Recipe

Cherry Cheesecake Bars Recipe

Cherry Cheesecake Bars Recipe

Ingredients:

CRUST:
  • 3 cups graham cracker crumbs (2 packs of graham crackers)
  • 1/2 cup granulated sugar
  • 3/4 cup (12 Tablespoons) butter, melted
CHEESECAKE:
  • 1 (3 oz.) package cherry gelatin
  • 1 cup water
  • 3 packages cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 cups heavy whipping cream
  • whipped cream, for topping

Instructions:

  1. Preheat oven to 350F degrees. Line a 13×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. Using a food processor, pulse graham crackers until crumbly. Mix in sugar and melted butter until crust forms.
  3. Press graham cracker crust into prepared pan. Bake for 10 minutes. Let crust cool before topping with cheesecake mixture.
  4. In a small saucepan, boil water. Add cherry gelatin mixture to a small bowl. Add boiling water to gelatin mixture and stir until completely dissolved. Let cool before adding to cream cheese mixture.
  5. Using a hand mixer or stand mixer with paddle attachment, mix cream cheese and powdered sugar until light and creamy.
  6. Add cooled cherry gelatin and heavy whipping cream and mix until completely combined.
  7. The cream cheese mixture will start out runny, but don’t give up. Keep beating it until it thickens. Also, if your using a stand mixer switch to a wire whip attachment.
  8. Pour cheesecake mixture on top of cooled crust. Place in fridge for at least 4 hours before cutting into squares. Top with whipped cream and enjoy!

Chocolate Jumbles Recipe

Chocolate Jumbles Recipe

Chocolate Jumbles Recipe

Ingredients
  • ½ cup butter
  • 2 squares melted chocolate
  • 1 cup light brown sugar
  • 1 egg
  • ½ cup sour cream
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp. baking powder
  • pinch of salt
  • ½ cup chopped walnuts
  • Icing:
  • 1 egg
  • 1 tbsp whipping cream
  • 1 square melted chocolate
  • 2 cups confectioners sugar
Instructions
  1. In a large mixer or using a hand mixer, cream butter, sugar and chocolate together until smooth. Next beat in 1 egg and sour cream. In a separate bowl mix flour, baking soda, baking powder and salt. Add this dry mixture in with the wet and mix on low-med speed for 1 minute or until all combined. Next chop some walnuts and stir into cookie batter.
  2. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
  3. Frosting- Melt 1 square of chocolate and let cool for a few minutes so its not hot but still melted. Beat 1 egg, 1 tablespoon of whipping cream, and cooled down melted chocolate. Add in powdered sugar and beat well.
  4. Frost while cookies are still warm.

Homemade Frozen Yogurt Pops Recipe

Homemade Frozen Yogurt Pops Recipe

Homemade Frozen Yogurt Pops Recipe

Ingredients
  • 1 32 oz. container of vanilla greek yogurt
  • 2 cups fresh or frozen fruit
  • 2-3 tbsp honey (optional)
Instructions
  1. In a blender add yogurt, fruit and honey. Blend until well combined. Pour into molds.Place yogurt pops in the freezer for 5 hours or until frozen.

Vintage Pumpkin Pie Recipe

Vintage Pumpkin Pie Recipe

Vintage Pumpkin Pie Recipe

Ingredients
  • 1 egg well beaten
  • ¾ cup sugar
  • 1 scant tsp. salt
  • 1 tsp. cinnamon
  • ⅓ tsp. clove or ginger
  • ⅓ tsp allspice or nutmeg
  • 1 cup strained pumpkin or sweet potato
  • 1 cup boiling hot rich milk (whole milk)
Instructions
  1. Preheat oven to 450 degrees.
  2. Place well beaten egg, sugar, salt, cinnamon, clove/ginger, allspice/ nutmeg and 1 cup strained pumpkin or sweet potato in a blender. Blend well.
  3. Bring to boil 1 cup of whole milk.
  4. Slowly pour the boiling milk into pumpkin mixture and blend until smooth and creamy.
  5. Add the mixture to a homemade pie crust that has been baked for 15 minutes.
  6. Bake pie for 15 minutes in a 450 degree oven. Then turn heat down to 350 degrees and continue cooking for an additional 45 minutes.
  7. Remove from oven and let pie cool completely. Chill in the fridge before serving.

Strawberry Pie Recipe

Strawberry Pie Recipe

Strawberry Pie Recipe

Ingredients

Shortbread Crust
  • 1½ cups flour
  • ¾ cup of butter, cubed and chilled
  • 3 Tbs. powdered sugar
Cream Cheese Filling
  • 1 8 oz package of cream cheese, softened
  • 1 cup of sour cream
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 2 tsp. orange zest
Orange Glaze
  • ½ cup of fresh orange juice, chilled
  • 1 Tbs. powdered sugar
  • 1 tsp. cornstarch
  • 3 cups of sliced strawberries
Instructions
Shortbread Crust
  1. Combine flour, butter and powdered sugar to food processor and pulse just until no butter lumps remain, your mixture should resemble coarse cornflour and stick together easily when pressed between your fingers.
  2. Combine mixture into a ball and refrigerate for 30 min.
  3. Preheat oven to 425 degrees. Press crust into a 9 inch pie plate and bake for 9-11 minutes.
  4. Let cool.
Cream Cheese Filling
  1. Add cream cheese, sour cream, sugar, vanilla and orange zest to a mixer and beat for 1-2 minutes. Spread on top of crust and place in the fridge.
  2. Slice strawberries and layer them on top of the filling and return to the fridge.
Orange Glaze
  1. Squeeze one orange into a small saucepan to get about half a cup of fresh orange juice. Make sure juice is COLD.
  2. Add cornstarch and powdered sugar and whisk until no lumps remain.
  3. Slowly heat stirring constantly, remove from heat once it has boiled for 30 seconds.
  4. Let glaze cool to room temperature.
  5. Drizzle or brush glaze over strawberries.
  6. Cover and place in the fridge for 1-2 hours or overnight.

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Ingredients

  • 1 cup sugar
  • 6 tbsp salted butter, cubed, room temperature
  • 1/2 cup heavy whipping cream, room temperature

Instructions

1. Pour sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated.
6. Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

 

Apple Cinnamon Oatmeal Cookies Recipe

Apple Cinnamon Oatmeal Cookies Recipe

Apple Cinnamon Oatmeal Cookies Recipe

Ingredients

Apples
  • 1 apple, peeled, cored and diced (about 1 1/2 cups)
  • 1 tbsp butter
  • 2 1/2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
Cookies
  • 3/4 cup butter
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 3/4 cup flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 2 1/2 cups Old Fashioned Oats
  • 1/2 cup cinnamon chips
Instructions
1. Melt 1 tablespoon of butter in a pan over medium-low heat. Add apples, sugar and cinnamon and stir to combine.
2. Cook for about 10 minutes, stirring occasionally. Remove from heat and set aside until ready to use.
3. Preheat oven to 350 degrees.
4. Cream butter and sugars together until light and fluffy, about 2-3 minutes.
5. Mix in egg and vanilla extract.
6. Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.
7. With the mixer on low speed, add flour mixture to butter mixture.
8. Stir in old fashioned oats and cinnamon chips. Dough will be thick.
9. Stir in apples (don’t add the sauce from the apples).
10. Make dough into balls of about 2 tbsp. Flatten them out a bit and place on cookie sheet covered with parchment paper or a silicone baking mat.
11. Bake for 10-11 minutes. They should be slightly golden on the edges and look a little underdone in the center.
12. Remove from oven and allow to cool for a couple minutes before putting on a cooling rack. The center of the cookie will finish cooking as it cools.

 

 

Decadent Chocolate Coconut Pie Recipe

Decadent Chocolate Coconut Pie Recipe

Decadent Chocolate Coconut Pie Recipe

Ingredients
  • Ganache Ingredients
  • ¼ cup heavy cream
  • 1 cup semisweet chocolate chips
  • Coconut Cream Filling Ingredients
  • 1 can coconut milk
  • heavy cream (enough added to coconut milk to make 3 cups)
  • 3 egg yolks
  • ¾ cup white sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 recipe graham cracker crust (or whatever crust you’d like!)
  • fresh whipped cream, lightly sweetened
  • 1 cup coconut flakes, toasted*
  • Graham Cracker Crust
  • 12 graham crackers, crushed
  • ⅓ cup sugar
  • 6 tablespoons butter, melted
Instructions
  1. For the Graham Cracker Crust: Preheat oven to 325 degrees. Finely crush the graham crackers in a medium sized bowl. Stir in sugar. Drizzle in butter and mix with fork until well combined. Firmly press into pie plate. Bake for 13-15 minutes, just until crust barely starts to brown. Cool completely before filling.
  2. For the Ganache: Place chocolate chips in a heat-safe, medium sized bowl. In a small saucepan, bring the heavy cream to a boil. Pour boiling cream over chocolate chips and stir until smooth. Spread onto the prepared pie crust. Place in fridge or freezer to cool and solidify completely.
  3. For the Coconut Cream Filling: Mix coconut milk, heavy cream, egg yolks, sugar, cornstarch and salt in a medium sized saucepan. Place over medium-low heat and bring to boil, stirring constantly. The mixture will become very thick. This may take as long as 10-15 minutes. Below you can see what the custard looks like once it’s all ready to go:
  4. Once it reaches this consistency remove from heat and stir in coconut and vanilla extracts. Spread over cooled ganache layer and refrigerate for 3-4 hours.
  5. Top with whipped cream and toasted coconut*.
  6. *To toast coconut, preheat oven to 325 degrees. Spread coconut flakes onto baking sheet and place in oven. Bake for 10-12 minutes, stirring and tossing often until lightly browned.