Category: Desserts

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Desserts Recipes

Best Jam Thumbprint Cookie Recipe

Thumbprint cookies

This thumbprint cookie recipe is a perfect cookie for any occasion. Buttery, nutty, crumbly perfection with sweet jam. You can choose any jam to fill the center, and any nut to coat the cookies. For this recipe I chose seeded raspberry jam and crushed pecans.

Tools need to make thumbprint cookies:

Ingredients:

  • 2/3 cup unsalted butter, softened
  • 1.5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 egg yolks
  • 1.5 teaspoons vanilla
  • 2 slightly beaten egg whites
  • 1 cup finely chopped pecans, or nut of your choice
  • 1/2 cup seeded raspberry jam, or jam of your choice

Instructions:

Start by beating the softened butter with an electric mixer in a large mixing bowl.

cream the butter

Add 3/4 cup of the flour to the butter.

add the flour

Mix well, then add the sugar, egg yolks, and vanilla. Beat until thoroughly combined. add the remaining flour and mix. Cover and refrigerate the dough for at least 1 hour.

Remove the dough from the refrigerator. Shape into 1 inch balls.

roll into 1 inch balls

Roll each ball in the egg whites, then roll in the pecans to coat.

dough, pecans, egg whites

Place the balls on a parchment lined cookie sheet.

dough balls rolled in nuts

Make an indentation into the center of each cookie with your thumb.

thumb prints

Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Place the cookies on a wire rack to cool.

baked thumbprint cookies

Right before serving, fill the indentation with jam of your choice.

Thumbprint cookies ready to serve

Printable Recipe

Best Thumbprint Cookie RecipeDownload

More Cookie Recipes

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 2/3 cup unsalted butter, softened

  2. 1.5 cups all-purpose flour

  3. 1/2 cup sugar

  4. 2 egg yolks

  5. 1.5 teaspoons vanilla

  6. 2 slightly beaten egg whites

  7. 1 cup finely chopped pecans, or nut of your choice

  8. 1/2 cup seeded raspberry jam, or jam of your choice

DIRECTION

  1. Start by beating the softened butter with an electric mixer in a large mixing bowl. Add 3/4 cup of the flour to the butter. Mix well, then add the sugar, egg yolks, and vanilla. Beat until thoroughly combined. add the remaining flour and mix. Cover and refrigerate the dough for at least 1 hour.<br>Remove the dough from the refrigerator. Shape into 1 inch balls. Roll each ball in the egg whites, then roll in the pecans to coat. Place the balls on a parchment lined cookie sheet. Make an indentation into the center of each cookie with your thumb.<br>Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Place the cookies on a wire rack to cool.<br>Right before serving, fill the indentation with jam of your choice.

NOTES

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Best Hershey Kiss Peanut Butter Blossoms Cookie Recipe
How to Make Mini Fruit Pizza Cookies
Categories
Desserts Recipes

Pear Cranberry Crisp Recipe – Easier than Pie

Cranberry Pear Crisp

This pear cranberry crisp recipe really is easier than pie. A crisp, also known as a crumble or cobbler, is basically a crustless pie. The combination of sweet pears along with the tart cranberries is just right! Serve it at room temperature with a scoop of vanilla ice cream or homemade whipped cream.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools you need to make Pear Cranberry Crisp:

Pear Cranberry Crisp Ingredients:

  • 12 ounces of fresh cranberries, rinsed
  • 1 cup dried cranberries
  • 1.5 cups sugar
  • 2 Tablespoons water
  • 2 teaspoons vanilla
  • 4 Bartlett Pears, peeled and sliced thin (1/4 inch slices)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), melted

How to Make Pear Cranberry Crisp

First preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large mixing bowl with 1 cup of the sugar, 2 tablespoons of water and the vanilla. Use a potato mashed to lightly crush some of the cranberries.

Mashing Cranberries with a potato masher

Add the pears, cinnamon, nutmeg and 2 tablespoons of the flour and toss.

pear cranberry crisp mixture

Transfer this mixture to a greased 9×13 inch Pyrex baking dish.

pear cranberry crisp ready for topping

Next make the crumble topping. Mix the remaining 1 cup of flour and 1/2 cup of sugar with the pecans, oats and salt.

crisp topping ready for butter

Then pour the melted butter over the mixture and mix.

pear cranberry crisp topping

Use your fingers to pull small clumps of the topping placing them evenly on top of the fruit mixture.

pear apple crisp ready to bake

Bake until the fruit is warm and bubbly and the topping is golden brown, approximately 40 minutes.

baked pear apple crisp

Serve warm or at room temperature. Add a side of vanilla ice cream or homemade whipped cream if desired.

Pear apple crisp

Printable Recipe

Pear Cranberry Crisp RecipeDownload
The Secret to Homemade Whipped Cream
Easy Apple Pie Recipe

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Desserts Recipes

Best Hershey Kiss Peanut Butter Blossoms Cookie Recipe

Peanut Butter Blossoms

Peanut Butter Blossoms, otherwise known as Hershey Kiss Peanut Butter Cookies are a perfect everyday cookie but can also be made festive for any holiday by adding colored sugar instead of plain sugar. That extra touch is what makes this the best Hershey kiss peanut butter cookie recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make Hershey kiss peanut butter cookies?

Peanut Butter Blossom Cookie Ingredients:

  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1.5 teaspoons vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Colored sugar
  • 36 Hershey kisses, unwrapped

Directions:

Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.

Use a stand mixer with paddle attachment to mix the peanut butter, butter, sugars and salt, until well blended.

Mixing the first ingredients

Add the egg and vanilla and mix until well combined. Sift the flour and baking soda into the bowl. Scrape down the sides as needed to incorporate all of the ingredients.

Mixing the cookie dough

Form the dough into 1 inch balls. Roll each ball into colored sugar. Place the balls 2 inches apart on a lined cookie sheet.

preparing the cookies for baking

Bake for 10-12 minutes, or until the tops look slightly cracked and the bottoms are lightly browned.

baked cookies

Immediately press a Hershey kiss in the center of each peanut butter blossom cookie.

Hershey kisses added to the cookies

Allow the cookies to cool completely on a cooling rack before attempting to stack them. At room temperature this will take several hours.

More Great Cookies

Printable Recipe

Peanut Butter Blossom Cookies (1)Download

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

36 minutes

Preparing Time

20 minutes

Cooking Time

10 minutes

Calories

kcal

INGREDIENTS

  1. 3/4 cup creamy peanut butter

  2. 1/2 cup unsalted butter, softened

  3. 1/2 cup granulated sugar

  4. 1/2 cup light brown sugar

  5. 1/2 teaspoon salt

  6. 1 egg

  7. 1.5 teaspoons vanilla extract

  8. 1.5 cups all-purpose flour

  9. 1/2 teaspoon baking soda

  10. Colored sugar

  11. 36 Hershey kisses, unwrapped

DIRECTION

  1. Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.<br>Use a stand mixer with paddle attachment to mix the peanut butter, butter, sugars and salt, until well blended.<br>Add the egg and vanilla and mix until well combined. Sift the flour and baking soda into the bowl. Scrape down the sides as needed to incorporate all of the ingredients.<br>Form the dough into 1 inch balls. Roll each ball into colored sugar. Place the balls 2 inches apart on a lined cookie sheet.<br>Bake for 10-12 minutes, or until the tops look slightly cracked and the bottoms are lightly browned.  <br>Immediately press a Hershey kiss in the center of each peanut butter blossom cookie.  <br>Allow the cookies to cool completely on a cooling rack before attempting to stack them. At room temperature this will take several hours.

NOTES

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Easy Morning Glory Muffins Recipe
Categories
Desserts Recipes

Easy Pumpkin Apple Pie Recipe

Pumpkin Apple Pie

Add a little apple to this seasonal favorite pie. This easy pumpkin apple pie recipe is sweet and delicious! Perfect paired with homemade whipped cream! This recipe makes two pies.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Pumpkin Apple Pie Recipe Ingredients:

  • 2 Pie crusts – Try this easy pie crust recipe
  • 2.5 Cups Pumpkin puree, canned or homemade
  • 1 Cup Applesauce
  • 5 eggs
  • 2 -12 ounce cans evaporated milk
  • 1/4 Cup flour
  • 1.5 Cups sugar
  • 1 teaspoon salt
  • 2.5 teaspoons pumpkin spice

Instructions:

Preheat oven to 425 degrees F.

Prepare 2 bottom pie crusts. This easy pie crust recipe makes 2 bottom crusts. Line 2 – 9.5 inch Pyrex pie dishes with the bottom crusts.

Start by mixing all of the dry ingredients: flour, sugar, salt and pumpkin spice in a large mixing bowl.

In a second mixing bowl: crack the eggs and beat slightly. Add pumpkin puree, applesauce, and evaporated milk. Mix the wet ingredients into the dry ingredients.

pumpkin apple pie batter in crust
pumpkin apple pie before baking

Pour the batter into the two pie crusts. Cover the crust with foil and bake at 425 degrees F for 15 minutes. Do not open the oven, but reduce the temperature to 350 degrees F and continue to bake for 35-45 minutes. Remove the foil for the last 5-10 minutes of baking time.

pies on cooling rack

Place the pies on a cooling rack for at least 2 hours before serving. Refrigerate the pies until ready to serve.

Slice and serve with whipped cream!

Pumpkin apple pie

Printable Recipe

Pumpkin Apple Pie RecipeDownload

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

16 minutes

Preparing Time

20 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 2 Pie crusts 

  2. 2.5 Cups Pumpkin puree, canned or homemade

  3. 1 Cup Applesauce

  4. 5 eggs

  5. 2 -12 ounce cans evaporated milk

  6. 1/4 Cup flour

  7. 1.5 Cups sugar

  8. 1 teaspoon salt

  9. 2.5 teaspoons pumpkin spice

DIRECTION

  1. Preheat the oven to 425 degrees F.<br>Prepare 2 bottom pie crusts. This easy pie crust recipe makes 2 bottom crusts. Line 2 – 9.5 inch Pyrex pie dishes with the bottom crusts.<br>Start by mixing all of the dry ingredients: flour, sugar, salt and pumpkin spice in a large mixing bowl.<br>In a second mixing bowl: crack the eggs and beat slightly. Add pumpkin puree, applesauce, and evaporated milk. Mix the wet ingredients into the dry ingredients.<br>Pour the batter into the two pie crusts. Cover the crust with foil and bake at 425 degrees F for 15 minutes. Do not open the oven, but reduce the temperature to 350 degrees F and continue to bake for 35-45 minutes. Remove the foil for the last 5-10 minutes of baking time.<br>Place the pies on a cooling rack for at least 2 hours before serving. Refrigerate the pies until ready to serve.<br>Slice and serve with whipped cream!

NOTES

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Best Pie Crust
How to make your own Pumpkin Pie Spice
Easy Pie Pumpkin or Jack-o’-Lantern Puree Recipe
Categories
Desserts Recipes

How to Make Mini Fruit Pizza Cookies

Mini Fruit Pizza Cookies

This mini fruit pizza cookie recipe is fun for any occasion. It’s fun to get creative with fruit. The best part is they are so delicious you will not have to worry about leftovers. These cookies are tasty with any fruit toppings you choose.

Disclaimer: This post contains affiliate links. I earn commission at no additional cost to you.

What tools do you need to make mini fruit pizza cookies?

Ingredients:

  • Sugar cookies, store bought or homemade

Cream cheese frosting ingredients:

  • 16 ounces of cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Fruit toppings

  • Cantaloupe
  • Honeydew
  • Strawberries
  • Blueberries
  • Raspberries
  • Kiwi
  • Mandarin oranges, fresh or canned
  • Pineapple
  • Grapes
  • Apples
  • Lychee – for Halloween eyeballs

Other optional toppings

How to make mini fruit pizza cookies

Start by baking your sugar cookies. Use your favorite recipe, buy store bought sugar cookies, or use frozen sugar cookie dough.

baked sugar cookies

Make the frosting:

Use a hand mixer to blend the cream cheese sugar and vanilla until smooth.

Prepare the fruit:

Wash, peel and slice the fruits you choose to use.

Assemble the pizzas

Frost the cookies, and top with fruit of your choice.

Fruit Pizza cookie

Halloween Fruit Pizza Cookie Ideas:

Halloween Mini Fruit Pizza Cookies

Mandarin Orange pumpkin cookies

orange pumpkin cookie

Peel a mandarin orange, Slice it into three slices. Use the top and bottom to make the pumpkin cookies. Add a slice of honeydew for the stem.

I used the center slice to create the clown pumpkin pictured in the bottom right above. Just added eyeballs a blueberry nose and a strawberry mouth.

Spider web fruit pizza cookies

Spider web frosted on cookie
Pipe on frosting
Grape spider on cookie
Add grapes and blueberry

First pipe on the frosting in the shape of a spider web. I used a #4 tip. Next slice a black seedless grape in half and use one half for the body. Add a large blueberry for the head. Slice another grape for the legs. Add frosting eyes, topped with red gel.

Fruit Candy Corn Cookie

For the candy corn fruit pizza cookie I used thin slices of pineapple, cantaloupe and banana for the yellow bottom, orange middle and white top. Pictured on the tray above.

Fruit Eyeball Cookies

Fruit eyeball garden cookie
Eyeball collection
Lychee fruit eyeball cookie
Gross eyeball cookie

Stuff a blueberry inside the hole of a Lychee fruit, then add a candy eyeball if desired. Get creative, add eyeballs to any fruit you wish. I added them to sliced black grapes and kiwi above.

Ghost or Mummy Cookies

Banana ghost and strawberry creature
Banana mummy cookie
Banana mummy and honeydew ghost

To make a banana ghost, slice off the top 2 inches of the peeled banana. Slice the 2 inch piece lengthwise. Place the banana flat side down on the cookie. Add 2 drops of melted chocolate for the eyes and a larger drop for the mouth. Alternatively you could use mini chocolate chips for the eyes and a regular chocolate chip for the mouth.

To make the banana mummy, first make the ghost, then pipe on the frosting with a #4 tip.

To make the honeydew ghost, start with a thin slice of honeydew melon. Cut a section from the ring. Use a metal straw to make two eye holes and a mouth hole.

To make the strawberry creature, add some eye balls to the strawberry and cut some black grapes for antennae.

Apple Lips Fruit Pizza Cookies

Quartered apple with cut out for mouth
Quartered apple with cut out for mouth
Apple mouth with pumpkin seed teeth and strawberry tongue
Apple mouth with strawberry tongue

To make the creepy apple lips, first quarter an apple. Use a paring knife to remove the remaining core and seeds, then carve out a mouth. Insert pumpkin seeds for the teeth. Add a slice of strawberry for the tongue.

Barfing Pumpkin Cookie

Barfing pumpkin cookie

To make the barfing cantaloupe pumpkin cookie, start with a thin slice of cantaloupe. Use a small champagne glass to cut a circle. Cut eyes with a metal straw and carve out a mouth with a pairing knife. Next, add some frosting and a variety of small fruit scraps.

Patriotic Mini Fruit Pizza Cookies

These patriotic mini fruit pizza cookies are great for Fourth of July, Memorial Day, Labor Day, Flag Day, Veteran’s Day, or any other patriotic event.

Patriotic mini fruit pizza cookies

Two make these patriotic fruit pizzas, simply add 4 small blueberries to the upper left corner, then add strawberry slices for the stripes.

More Great Party Snacks:

Check out these amazing appetizers for your next event:

14 Awesome Appetizers for your Next Party at Home

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Desserts Recipes

The Secret to Homemade Whipped Cream

Homemade whipped cream recipe

Are you frustrated with runny homemade whipped cream? Do you just want to give up and buy store bought whipped cream? Don’t give up! Here is the secret to homemade whipped cream.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make homemade whipped cream?

Homemade whipped cream recipe:

Ingredients:

  • 2 Cups Heavy Cream or Whipping Cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Instructions:

Make sure you read the tips below before you start.

Place all of the ingredients into the chilled bowl of a stand mixer with a whisk attachment. Whip for approximately 3-4 minutes, stopping occasionally to scrape the sides of the bowl and check for peaks. Once the whipped cream forms peaks, stop whipping. Do not over whip.

What are the secrets to making the best whipped cream?

Chill the bowl

This trick alone will help you make the best homemade whipped cream. Just put the bowl of your stand mixer in the freezer for at least 30 minutes. Remove it right before adding your ingredients.

Use the right tools:

You can use a whisk or a hand held mixer with whisk attachments, but for best results use a stand mixer with a whisk attachment. If you insist on using a handheld mixer, use a chilled metal bowl. If you use an immersion blender with a whisk attachment, it is very easy to over mix, if you do you will end up with butter instead of whipped cream.

How do you store homemade whipped cream?

Homemade whipped cream is best used immediately, but it can be stored in the refrigerator for up to 24 hours in an airtight container. If you store it longer it may become soupy. If your whipped cream gets soupy, simply rewhip it. Just add the whipped cream to the chilled bowl of your stand mixer and use the whisk attachment to whip it for a minute or two. Do not over whip.

What can you use homemade whipped cream for?

Strawberry Shortcake

Peach Blueberry Pie

Apple Pie

Homemade whipped Cream Printable Recipe

Homemade Whipped CreamDownload

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Desserts Recipes sourdough recipes

Sourdough Discard Pumpkin Spice Bread Recipe

Pumpkin bread

Fall is the perfect season for this sourdough discard pumpkin spice bread recipe. Although any season will do.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make pumpkin spice bread?

Ingredients:

  • 1/2 cup melted butter
  • 3/4 cup packed dark brown sugar
  • 1/3 cup sugar
  • 1.5 cups pumpkin puree
  • 2 large eggs
  • 1/2 sourdough discard
  • 1.5 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

How to make sourdough discard pumpkin spice bread

Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended.

pumpkin puree with sugar and butter

Allow this mixture to cool slightly while you mix together the dry ingredients. In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.

Dry ingredients

Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.

Pumpkin bread batter

Grease a 9×5 loaf pan and pour the batter in.

Batter ready to bake

Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack. Slice and enjoy!

Pumpkin bread loaf
Pumpkin bread slice

Printable Recipe

Sourdough Discard Pumpkin Bread RecipeDownload
How to make your own Pumpkin Pie Spice
Easy Pie Pumpkin or Jack-o’-Lantern Puree Recipe

As an Amazon associate, I earn from qualified purchases.

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

15 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 1/2 cup melted butter

  2. 3/4 cup packed dark brown sugar

  3. 1/3 cup sugar

  4. 1.5 cups pumpkin puree

  5. 2 large eggs

  6. 1/2 sourdough discard

  7. 1.5 teaspoons vanilla

  8. 2 cups all-purpose flour

  9. 1 teaspoon baking soda

  10. 2 teaspoons baking powder

  11. 1 teaspoon salt

  12. 2 teaspoons pumpkin pie spice

DIRECTION

  1. Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended. Allow this mixture to cool slightly while you mix together the dry ingredients.<br>In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.<br>Grease a 9×5 loaf pan and pour the batter in. Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack.<br>

NOTES

Categories
Desserts Recipes sourdough recipes Traeger Recipes

Best Sourdough Discard Strawberry Shortcake Recipe

sourdough discard strawberry shortcake

This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Sourdough discard shortcake ingredients:

  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1/2 cup (1 stick) of cold butter
  • 1/3 cup sourdough starter discard (straight from the fridge)
  • 1/3 cup milk

Shortcake directions

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.

grated butter in shortcake dough

Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.

Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.

shortcakes ready to bake

Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.

Allow the shortcakes to cool if desired.

Strawberry Topping Ingredients:

  • 2 pounds fresh strawberries
  • 1/4 cup sugar

Strawberry topping directions:

Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.

Homemade whipped cream ingredients

  • 2 cups heavy cream or whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Homemade whipped cream directions

Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!

Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!

How to assemble the strawberry shortcakes

Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!

sourdough discard strawberry shortcake

Can you bake strawberry shortcake on the Traeger?

Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.

Shortcakes on the Traeger
Shortcakes baked on the Traeger.

Printable recipe

Sourdough discard Strawberry ShortcakeDownload

More Desserts:

Peach Blueberry Pie on the Traeger
Easy Apple Pie Recipe
Easy Morning Glory Muffins Recipe

As an Amazon Associate, I earn on qualified purchases.

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

5 minutes

Cooking Time

18 minutes

Calories

kcal

INGREDIENTS

  1. 2 cups All-Purpose flour

  2. 1 Tablespoon baking powder

  3. 1/2 teaspoon salt

  4. 3 tablespoon sugar

  5. 1/2 cup (1 stick) of cold butter

  6. 1/3 cup sourdough starter discard (straight from the fridge)

  7. 1/3 cup milk

  8. Strawberry topping

  9. Whipped cream

DIRECTION

  1. Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>

  2. Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
  3. Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
  4. Top with strawberries and whipped cream.

NOTES

Categories
Breakfast recipes Desserts Recipes

Easy Morning Glory Muffins Recipe

Morning glory muffins

These morning glory muffins are a favorite in my home. It’s best to make them on the weekend, that way you will have easy breakfast all week. They are loaded with heathy ingredients. Plenty of nuts, seeds, fruits and vegetables to start your day out right.

This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Morning Glory Muffin Ingredients:

  • 1 cup Craisins
  • 2 cups flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups carrots, peeled and grated
  • 2 medium apples, cored and grated
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1/3 cup pumpkin or sunflower seeds
  • 3 large eggs
  • 2/3 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup orange juice or juice of one orange

Morning glory muffin instructions:

Preheat the oven to 375 degrees F. Grease three 6-cup muffin tins.

In a small bowl soak the craisins in hot water. Set aside.

Grate the carrots and apples in a food processor.

In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.

In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.

Add the wet ingredients to the dry ingredients and mixt until well combined.

Drain the water from the craisins and stir them in.

Morning glory batter

Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.

Filling muffin cups with morning glory batter

Bake for 25-28 minutes or until a fork comes out clear.

Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack.

Morning glory muffins baked

Store in an airtight container for a few days, or freeze for longer storage.

Morning glory muffins make a great breakfast

Morning glory muffin served with yogurt and fruit

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

14 minutes

Preparing Time

15 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 1 cup Craisins

  2. 2 cups flour

  3. 1 cup packed light brown sugar

  4. 1 teaspoon baking soda

  5. 2 teaspoons cinnamon

  6. 1/2 teaspoon ginger

  7. 1/2 teaspoon salt

  8. 2 cups carrots, peeled and grated

  9. 2 medium apples, cored and grated

  10. 1/2 cup unsweetened shredded coconut

  11. 3/4 cup chopped pecans

  12. 1/3 cup pumpkin or sunflower seeds

  13. 3 large eggs

  14. 2/3 cup vegetable or canola oil

  15. 2 teaspoons pure vanilla extract

  16. 1/4 cup orange juice or juice of one orange

DIRECTION

  1. Preheat oven to 375 degrees F. Grease three 6-cup muffin tins.

  2. In a small bowl soak the craisins in hot water. Set aside.
  3. In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.
  4. In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.
  5. Add the wet ingredients to the dry ingredients and mixt until well combined.
  6. Drain the water from the craisins and stir them in.
  7. Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.
  8. Bake for 25-28 minutes or until a fork comes out clear. Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack. Store in an air tight container for a few days, or freeze for longer storage.

NOTES

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Categories
Desserts Recipes

Easy Apple Pie Recipe

slice of apple pie
slice of apple pie

I have been scrambling to use up the abundant supply of apples from my 2 apple trees. Good things do come to those who wait. The first few years didn’t provide many, but now it’s almost a chore to use up all the apples 2 trees provide. So, it seems like a great time to share my easy apple pie recipe. Sure to please! Especially if made with my best pie crust recipe, which also happens to be very easy!

Which apple variety is best for apple pie?

Honestly any variety of apple will make a delicious apple pie, except maybe red delicious which I personally think tastes like Styrofoam. My mom always likes to use McIntosh for pies because they are softer and quite tart. I actually prefer the apples stay a little more firm in my pie, so I prefer to use Gala, Honeycrisp, or Fuji.

Easy Apple Pie Filling:

  • 6 cups of peeled and sliced apples
  • 2 tablespoons tapioca
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup sugar
  • pinch of salt
  • 2 tablespoons of butter

Best Pie Crust Ingredients:

  • 2 Cups + 2 tablespoons flour
  • 2/3 cup vegetable oil
  • 1/3 cup milk
  • pinch or salt

Easy Apple Pie assembly:

Mix all of the ingredients in the apple pie filling above, except the butter. I’ll admit that I often use more than 6 cups of apples.

Prepare the bottom crust and place it in your Pyrex pie dish. Add the filling mixture. Top with the butter.

Top with the crust, add some slits, and crimp the edges as desired. See my best pie crust recipe for more instructions. Cover the edges with foil. Bake at 425 degrees F for 30 min, then remove the foil and bake for another 10 min. Remove from the oven and allow it to cool before serving.

Easy-Apple-Pie-RecipeDownload

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