Category: Desserts

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Desserts Recipes Sides

Easy Homemade Applesauce with Cinnamon and Brown Sugar

homemade applesauce

Homemade applesauce is so much better than store bought. You can use lower cost apples straight from the orchard, called seconds. These apples may be mis-shaped or may have some spots. That’s okay, just peel and remove the spots. The brown sugar, cinnamon and apple cider make this homemade applesauce recipe amazing!

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Tools needed to make homemade apple sauce:

Homemade Applesauce Ingredients:

  • 6 pounds of apples, peeled cored and sliced
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • Juice of 1 lemon
  • Cinnamon to taste (optional)

How to make homemade applesauce:

Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.

sliced apples in a pot

Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.

making apple sauce

Use a potato masher to break down the apples.

mashing apples
applesauce in a pot

Chunky Sauce:

If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired.

Smooth Sauce:

If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

Printable Homemade Applesauce Recipe

Homemade Applesauce RecipeDownload

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

Servings

20 minutes

Preparing Time

60 minutes

Cooking Time

180 minutes

Calories

kcal

INGREDIENTS

  1. 6 pounds of apples, peeled cored and sliced

  2. 1 cup apple cider

  3. Juice of 1 lemon

  4. 1/2 cup brown sugar

  5. Cinnamon to taste (optional)

DIRECTION

  1. Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.<br>Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.<br>Use a potato masher to break down the apples. If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired. If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

NOTES

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Breakfast recipes Desserts Recipes

Easy Whole Wheat Chocolate Zucchini Muffins

Whole Wheat Chocolate Zucchini Muffins

Turn some zucchini into a tasty breakfast treat with this delicious whole wheat chocolate zucchini muffin recipe. These muffins are great way to sneak some vegetables and whole grains into your kiddos. Warning, they will disappear fast!

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

Tools needed to make zucchini muffins:

Whole wheat chocolate zucchini muffin ingredients

  • 1 1/2 Cups granulated sugar
  • 1/2 Cup packed light brown sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 Cups all purpose flour
  • 1 Cup whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 Cups grated zucchini, drained
  • 1 Cup semisweet chocolate chips
https://www.pinterest.com/pin/675751119125944329/

How to make chocolate zucchini muffins

Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.

grated zucchini in a colander

Preheat the oven to 350 degrees F.

In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined.

mixing muffin ingredients

In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.

whisk together dry ingredients

Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips.

chocolate zucchini muffin batter

Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.

Bake for 20-22 minutes or until a fork comes out clean.

baked muffins

Transfer the muffins to a cooling rack. Once cooled, store them in an airtight container for up to 3 days.

chocolate zucchini muffins

Printable Recipe

Whole Wheat Chocolate Zucchini MuffinsDownload

More Muffins and Breads

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

Servings

20 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 1 1/2 Cups granulated sugar

  2. 1/2 Cup packed light brown sugar

  3. 1 cup canola oil

  4. 3 eggs

  5. 2 teaspoons pure vanilla extract

  6. 1 1/2 Cups all purpose flour

  7. 1 Cup whole wheat flour

  8. 1/2 cup unsweetened dark cocoa powder

  9. 1 teaspoon salt

  10. 1 teaspoon baking soda

  11. 1 teaspoon ground cinnamon

  12. 2 Cups grated zucchini, drained

  13. 1 Cup semisweet chocolate chips

DIRECTION

  1. Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.<br>

  2. Preheat the oven to 350 degrees F.
  3. In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined.<br>In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips.<br>Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.<br>
  5. Bake for 20-22 minutes or until a fork comes out clean.<br>Transfer the muffins to a cooling rack.

NOTES

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Categories
Desserts Healthy Recipes Recipes

Tropical No Bake High Fiber Energy Balls

Tropical energy balls

These Tropical no bake high fiber energy balls are also a great source of protein. They are made with all natural ingredients with no added sweeteners.

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

Tools needed to make tropical energy balls

Tropical Energy Balls Ingredients:

  • 2/3 cup diced unsweetened dried mango
  • 1/2 cup diced unsweetened dried pineapple
  • 6 dates, pitted and diced
  • 1/4 cup unsweetened coconut flakes
  • 1 cup rolled oats
  • 30 macadamia nuts
  • 1/4 cup flax seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons lime juice, or tropical juice of your choice
  • Lime zest to taste (optional)
Tropical energy ball ingredients

How to make Tropical energy balls

Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Although the mixture is very sticky, it will appear dry at this point.

tropical energy ball ingredients in a food processor

Finally add the juice, and pulse until it starts to clump.

Tropical energy ball ingredients ready to roll

Remove from the food processor and roll into one inch balls.

tropical energy balls

Refrigerate for at least one hour before serving.

How to store energy balls

Store your energy balls in an air tight container the refrigerator for 3 weeks. If you don’t plan to use them in 3 weeks, store them in the freezer. If they are too hard when you remove them from the freezer, allow them to sit at room temperature for 5-10 minutes.

More energy balls

High protein energy balls

No Bake High Protein Energy Balls

Printable Recipe

Tropical Energy BallsDownload

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

Servings

12 minutes

Preparing Time

20 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 2/3 cup diced unsweetened dried mango

  2. 1/2 cup diced unsweetened dried pineapple

  3. 6 dates, pitted and diced

  4. 1/4 cup unsweetened coconut flakes

  5. 1 cup rolled oats

  6. 30 macadamia nuts

  7. 1/4 cup flax seeds

  8. 2 tablespoons chia seeds

  9. 2 tablespoons lime juice, or tropical juice of your choice

  10. Lime zest to taste (optional)

DIRECTION

  1. Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Finally add the juice, and pulse until it starts to clump.

  2. Remove from the food processor and roll into one inch balls. Refrigerate for at least one hour before serving.<br>

NOTES

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Categories
Desserts Healthy Recipes Recipes

No Bake High Protein Energy Balls

high protein energy balls

These high protein energy balls are the perfect healthy snack. No protein powder in this recipe, just all natural ingredients.

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

Tools needed to make energy balls

  • A coffee grinder, if you choose to grind flax seeds instead of using flaxseed meal
  • Parchment paper

Energy ball ingredients:

How to make no bake high protein energy balls

Grind flaxseed in a coffee grinder or mix flaxseed meal and all other ingredients in a large bowl, start by using a spoon or spatula. You will end up having to use your hands to mix it well.

energy ball ingredients

Once mixed roll into 1 inch balls and place them on a parchment lined rimmed cookie sheet. Place the balls in the freezer for one hour before serving.

energy balls

Storing energy balls

After freezing for one hour, you can remove the energy balls from the freezer and store them in the refrigerator in an air tight container for up to 3 weeks. If you don’t think you will use them in 3 weeks, then place them in a freezer bag and store them in the freezer. If the balls are too hard to eat when removed from the freezer allow them to sit at room temperature for 5-10 minutes.

More High-Protein Recipes

Get Lean, Stay Full: High-Protein Salad Ideas for Every Goal

More energy balls

Tropical No Bake High Fiber Energy Balls

Printable Recipe

No Bake High Protein Energy Ball RecipeDownload

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

Servings

16 minutes

Preparing Time

10 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 2 cups rolled oats

  2. 1 cup golden flaxseed meal or ground flaxseeds

  3. 1 cup crunchy peanut butter

  4. 2/3 cup honey

  5. 2 teaspoons vanilla extract

  6. 1 cup mini semi-sweet chocolate chips

DIRECTION

  1. Grind flaxseed in a coffee grinder or mix flaxseed meal and all other ingredients in a large bowl, start by using a spoon or spatula. You will end up having to use your hands to mix it well. Once mixed, roll into 1 inch balls and place them on a parchment lined rimmed cookie sheet. Place the balls in the freezer for one hour before serving.

NOTES

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Categories
Desserts Recipes

Best Chocolate Dipped Pretzel Rods Recipe

Chocolate dipped pretzel rods are so easy to make and are a perfect gift for any occasion. You can add colors and sprinkles for any holiday and wrap them individually for a tasty treat. A simple an inexpensive gift for any holiday.

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

Tools needed to make chocolate dipped pretzel rods:

Ingredients:

How to make chocolate dipped pretzel rods

Melt the chocolate

First follow the package directions for melting the chocolate. This can be done in a double boiler or in a microwave. I prefer the microwave method. Fill a microwave safe coffee mug with white, milk or dark chocolate melts. Set the microwave to 50% power and microwave for 30 second. Remove the mug and stir for about 1 minute. If it is not melted enough, return the mug to the microwave for another 15 seconds on 50% power. Remove the mug and stir for another minute. It should be fully melted by now, but if it is still not melted return it to the microwave on 50% power for 5 seconds. Do not over heat.

How to dip the pretzel rods

Hold onto one end of the pretzel and dip it into the mug filled with chocolate. Use a spoon to lift the chocolate and drizzle it down the pretzel, this method allows you to reduce chocolate waste.

Chocolate dipped Pretzel rods

How to decorate the pretzel rods

Once the pretzel is coated in chocolate. Place it on a piece of parchment paper and immediately add sprinkles of your choice.

If you want to add a drizzle of another color use a fresh white chocolate dipped pretzel to drizzle on a dark chocolate dipped pretzel or vise versa.

Next, allow the chocolate to set. The time will vary depending on the temperature of your home. If you desire a fasted set, place the parchment paper on a cookie sheet and put the pretzels in the refrigerator.

Decorated pretzels

Preparing the chocolate dipped pretzel rods for gifting

Once the chocolate is set, slip the pretzel chocolate covered end first into a self sealing pretzel bag. Remove the strip from the seal. Fold over the end of the bag and press to seal. You can gift as is or add a ribbon and gift tag if desired.

Giftable Pretzels

How to make Halloween Pretzel rods

Halloween pretzel rods

For Halloween pretzel rods: orange candy melts, Halloween sprinkles, and eyeballs are must! Since candy is a huge part of Halloween, you can also sprinkle candy on the dipped pretzels. Mini M&Ms are perfect for this.

How to make Valentine’s Day Pretzel rods

Valentine's Day Pretzels

Stock up on fun Valentine’s day sprinkles.

Dip the pretzels in chocolate and decorate with Valentine’s day sprinkles. Bag and gift along with a Valentine’s day card.

More fun giftable treats:

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Categories
Desserts Recipes

Best Sugar Cookie and Royal Icing Recipe

Sugar cookies with royal icing

Sugar cookie cut outs are so much fun to decorate for many different holidays. This sugar cookie and royal icing recipe is perfect for any occasion. Just add your seasonal cookie cutter and color the icing any color you wish.

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

Tools Needed:

Sugar Cookie Ingredients:

  • 12 ounces of butter, softened
  • 1.5 Cups sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 4 cups of flour

How to make Sugar Cookie Dough

First cream the butter, sugar and salt in a stand mixer using the paddle attachment. In a separate bowl lightly whisk the eggs and vanilla. Gradually add the eggs and vanilla to the butter mixture. Finally add the flour a little at a time, mix until the dough begins to pull away from the sides of the bowl.

Wrap the dough ball in plastic wrap and refrigerate for at least 2 hours before rolling it out.

Preheat the oven to 350 degrees F.

Remove the dough from the refrigerator. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use the cookie cutter of your choice to cut out your cookies. Use a dough scraper if needed to transfer the cut outs to a parchment lined cookie sheet.

Transferring cookie cut outs
Cookies ready to bake

Bake the cookies for 8-12 minutes or until lightly browned.

Royal Icing Ingredients:

  • 2 and 2/3 Cups Powdered Sugar
  • 5 Tablespoons water
  • 2 Tablespoon Meringue powder

How to make Royal Icing

Combine the meringue powder with the powdered sugar. Add the water and mix until combined. Whip the frosting using a stand mixer with the whisk attachment on high for 2-3 minutes. Store in an airtight container until ready to use.

Add water a couple drops at a time until the icing is the desired consistency. If you need to thicken the icing add a tablespoon of powdered sugar at a time until the icing is the desired consistency. Color as desired and place into piping bags or icing bottles.

Printable Recipe

Sugar Cookie And Royal Icing RecipesDownload

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

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 12 ounces of butter, softened

  2. 1.5 Cups sugar

  3. 1/4 teaspoon salt

  4. 2 teaspoons vanilla

  5. 2 eggs

  6. 4 cups of flour

  7. 2 and 2/3 Cups Powdered Sugar

  8. 5 Tablespoons water

  9. 2 Tablespoon Meringue powder

DIRECTION

  1. To make the cookie dough

    First cream the butter, sugar and salt in a stand mixer using the paddle attachment. In a separate bowl lightly whisk the eggs and vanilla. Gradually add the eggs and vanilla to the butter mixture. Finally add the flour a little at a time, mix until the dough begins to pull away from the sides of the bowl.
    Wrap the dough ball in plastic wrap and refrigerate for at least 2 hours before rolling it out.
    Preheat the oven to 350 degrees F.
    Remove the dough from the refrigerator. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use the cookie cutter of your choice to cut out your cookies. Use a dough scraper if needed to transfer the cut outs to a parchment lined cookie sheet. Bake the cookies for 8-12 minutes or until lightly browned.

  2. To make the frosting

    Combine the meringue powder with the powdered sugar. Add the water and mix until combined. Whip the frosting using a stand mixer with the whisk attachment on high for 2-3 minutes. Store in an airtight container until ready to use.

NOTES

    Add water a couple drops at a time until the icing is the desired consistency. If you need to thicken the icing add a tablespoon of powdered sugar at a time until the icing is the desired consistency. Color as desired and place into piping bags or icing bottles.

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Categories
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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Categories
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.

Easter Peanut Butter Blossoms

Just swap out the Hershey Kisses for Hershey Chocolate Eggs. Add some pastel sprinkles and you have some tasty Easter treats.

Easter Cookies

Valentine’s Peanut Butter Blossoms

Use the same recipe but coat with pink and red sprinkles.

Valentine's Peanut Butter Blossoms

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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