Snacks Archives - Craving Home Cooked

Frozen Pistachio and Date Chocolate Bites

Joanna Cismaru — Wed, 12 Feb 2025 00:58:05 +0000

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Before You Start

Use soft dates – If your dates are on the dry side, soak them in warm water for 10 minutes to soften them up. Soft dates blend smoother and make the bites naturally sticky.
Go for thick Greek yogurt – A thinner yogurt will make the mixture too wet. Stick to full-fat, thick Greek yogurt for the best texture.
Chill before dipping – The bites need at least an hour in the freezer before dipping in chocolate. This keeps them firm and easy to coat without falling apart.
Use a little oil in the chocolate – Adding a teaspoon or two of vegetable oil makes the melted chocolate extra smooth and gives it that thin, snappy coating.
Work quickly when dipping – The bites will start to soften once out of the freezer. Dip fast, sprinkle with pistachios, and get them back into the freezer ASAP.

Ingredients You’ll Need

Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

How To Make Frozen Pistachio and Date Chocolate Bites

Blend the Bite Base

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Roll Into Balls & Freeze

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

Melt the Chocolate

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Dip in Chocolate & Garnish

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Freeze Until Set & Enjoy!

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Frequently Asked Questions

How do I store these chocolate bites?

Danish Butter Cookies

Joanna Cismaru — Sun, 15 Dec 2024 23:32:02 +0000

Nothing says “holiday magic” quite like the delicate crunch of Danish Butter Cookies. These golden, buttery delights are perfect for any occasion, whether you’re hosting a festive gathering or just craving a sweet treat to brighten your day.

Danish Butter Cookies are my favorite go-to for a simple yet delightful sweet treat. These cookies are buttery and crisp, perfect for any occasion—from holiday gatherings to a cozy afternoon at home. They’re easy to make and hold their shape beautifully, making them ideal for cutting into fun shapes or keeping classic.

Unlike other cookies that might spread too much or lose their form, these Danish Butter Cookies stay neat and delicious every time you bake them. I love how versatile they are, too—you can easily add your own twist with different extracts or toppings.

Before You Start

Soften the Butter: Make sure your unsalted butter is softened to room temperature. This helps it blend smoothly with the sugar, creating a creamy base for your cookies. If the butter is too cold, it won’t mix properly and your dough might be uneven.
Sift the Dry Ingredients: Sift together the flour and the salt. This removes any lumps and ensures your dough is nice and smooth. If you don’t have a sifter, you can whisk them together in a bowl.
Prepare Your Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats before you start piping. This prevents the cookies from sticking and makes cleanup a breeze. It also helps your cookies bake evenly.
Gather Your Piping Tools: Have your piping bag fitted with a large open star tip ready. If you don’t have one, a sturdy plastic bag with a corner snipped off works just as well.
Measure Ingredients Accurately: Use measuring cups and spoons to ensure you’re adding the right amounts of each ingredient. Accurate measurements are key to getting the perfect texture and flavor for your cookies.

Ingredients You’ll Need

All-Purpose Flour: If you need a gluten-free option, a good gluten-free flour blend can do the trick.
Unsalted Butter: This is what gives the cookies that rich, buttery flavor. If you don’t have unsalted butter, you can use salted butter and reduce the added salt in the recipe.
Granulated Sugar: Sweetens the dough and keeps the cookies tender.
Egg: Binds all the ingredients together and adds moisture. If you’re out of eggs, try using a flax egg or a bit of applesauce as a substitute.
Pure Vanilla Extract: Adds a lovely depth of flavor.
Almond Extract (Optional): Gives a subtle almond flavor. You can skip this or add a little extra vanilla if you prefer.
Salt: Enhances all the other flavors. If you’re using salted butter, you might want to use less salt in the recipe.

How To Make Danish Butter Cookies

Beat the Butter and Sugar

Start by mixing 1 cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed and beat until the mixture is light and fluffy, about 2-3 minutes.

Add the Egg and Extracts

Add 1 large egg, 2 teaspoons of pure vanilla extract, and ½ teaspoon of almond extract (if using) to the bowl. Beat until everything is well combined and the mixture is smooth.

Mix in the Dry Ingredients

In a separate bowl, whisk together 2½ cups of all-purpose flour and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If your dough feels too soft to handle, cover it and refrigerate for about 15-30 minutes. This firms up the dough, making it easier to pipe into shapes without spreading too much.

Prepare the Baking Sheets

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier.

Pipe the Dough

Transfer the dough into a piping bag fitted with a large open star tip, like a Wilton 1M or 4B. Pipe the dough into your desired shapes—circles, swirls, or “S” shapes—on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Tip: If the dough becomes too stiff to pipe, let it sit at room temperature for a few minutes to soften slightly. This makes piping easier without compromising the shape of your cookies.

Bake the Cookies

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies just begin to turn light golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Frequently Asked Questions

How long do Danish Butter Cookies stay fresh?

Shortbread Cookies

Joanna Cismaru — Tue, 10 Dec 2024 22:42:02 +0000

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Before You Start

Use Softened Butter: Let your butter come to room temperature so it blends easily with the sugar. If it’s too cold, it won’t cream properly.
Don’t Skip the Chill: Give the dough at least 30 minutes to chill. It firms up the butter and makes the cookies easier to cut.
Adjust Consistency if Needed: If your dough feels too crumbly, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds together.
Keep it Even: Roll out the dough evenly to about ¼ inch thickness. Consistent thickness helps every cookie bake at the same rate.
Watch the Oven: Keep an eye on these cookies in the oven. They’re ready when the edges turn lightly golden, so avoid overbaking for that perfect, tender texture.

Ingredients You’ll Need

Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

How To Make Shortbread Cookies

Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Add the Flavor and Dry Ingredients

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Chill the Dough

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Roll and Cut the Cookies

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake to Perfection

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Cool and Store

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

Frequently Asked Questions

How long will these shortbread cookies stay fresh?

The Best Cinnamon Rolls

Joanna Cismaru — Tue, 29 Oct 2024 23:26:14 +0000

There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.

I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.

Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.

Before You Start

Check Your Yeast: Make sure your active dry yeast is fresh and not expired. This ensures your dough will rise properly.
Warm the Milk Correctly: Heat the milk to about 110°F (43°C). If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
Room Temperature Ingredients: Let your eggs and butter soften at room temperature. This helps them incorporate smoothly into the dough.
Proper Rising Environment: Find a warm, draft-free spot for your dough to rise. If your kitchen is cool, you can place the dough in an oven that’s been slightly warmed (then turned off).
Prepare Your Workspace: Lightly flour your surface before rolling out the dough to prevent sticking.
Use Dental Floss for Cutting: Unflavored dental floss cuts cleanly through the dough without squishing the rolls.

Ingredients You’ll Need

Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
Granulated Sugar: Sweetens the dough and feeds the yeast.
All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
Salt: Enhances the flavor, without it your rolls will taste bland.
Eggs: Add richness and help bind the dough.
Unsalted Butter: Softened for easy mixing, adds moisture and flavor.

For the Filling

Unsalted Butter: Softened to spread easily over the dough.
Brown Sugar: Provides sweetness and a caramel-like flavor.
Ground Cinnamon: The star spice for that classic cinnamon roll taste.
Vanilla Extract: Adds depth of flavor.

For the Gooey Glaze

Unsalted Butter: Melted to create a smooth glaze.
Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
Vanilla Extract: Enhances the overall flavor.

For the Cream Cheese Icing

Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
Unsalted Butter: Adds creaminess to the icing.
Powdered Sugar: Sweetens and thickens the icing.
Vanilla Extract: Adds flavor.
Milk: Thins the icing to your desired consistency.

How To Make Cinnamon Rolls

Activate the Yeast

In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.

Prepare the Dough

In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.

Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Let the Dough Rise

Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.

Tip: A warm, draft-free area like an oven with the light on works well for rising dough.

Make the Filling

In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.

Roll Out the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.

Add the Filling, Roll and Slice

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.

Tip: Dental floss cuts through the dough cleanly without squishing the rolls.

Prepare the Gooey Glaze

In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.

Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.

Second Rise

Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.

Bake the Cinnamon Rolls

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.

Make the Cream Cheese Icing

While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.

Frost the Rolls

Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.

Frequently Asked Questions

Can I make the cinnamon rolls ahead of time and bake them later?

Chocolate Muffins

Joanna Cismaru — Fri, 30 Aug 2024 17:08:51 +0000

These Chocolate Muffins are rich, moist, and packed with chocolate chips—basically, everything you want when a chocolate craving hits. They’re quick and easy to make, so you’ll have warm, freshly baked muffins in just 35 minutes. Perfect for a sweet treat any day of the week!

These Chocolate Muffins are the perfect treat when you need something sweet and comforting. They’re rich, moist, and loaded with chocolate chips, so every bite is a little piece of heaven. Plus, they’re super easy to make, and you’ll have them ready in just 35 minutes—perfect for satisfying those chocolate cravings anytime.

Before You Start

Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps everything blend together more smoothly and gives you fluffier muffins.
Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make the muffins dense and tough, so stop as soon as you don’t see any dry streaks of flour.
Measure Your Flour Correctly: Too much flour can lead to dry muffins. Spoon the flour into your measuring cup and level it off with a knife to get the right amount—don’t scoop directly from the bag.
Use Quality Cocoa Powder: The cocoa powder you use makes a big difference in the flavor of your muffins. Go for a good quality, unsweetened cocoa powder for the best chocolatey taste.
Add Extra Chocolate Chips: If you love extra chocolate (and who doesn’t?), sprinkle a few more chocolate chips on top of the muffins before baking. It adds an extra burst of chocolate in every bite.

Ingredients You’ll Need

Flour: You’ll need all purpose flour for your muffin batter. If you want to make them a bit healthier, you can swap half of the flour with whole wheat flour.
Unsweetened cocoa powder: This is where all the rich, chocolatey flavor comes from. Use good-quality cocoa powder for the best taste.
Baking powder and baking soda: These two help the muffins rise and get nice and fluffy. Don’t skip them!
Salt: A little salt balances out the sweetness and enhances the chocolate flavor. It’s essential, even in sweet recipes.
Granulated sugar and brown sugar: The combination of these sugars gives the muffins the perfect sweetness and moisture. The brown sugar also adds a touch of caramel-like flavor.
Unsalted butter: Melted and cooled, this adds richness and moisture. If you only have salted butter, just reduce the added salt a bit.
Eggs: They help bind the muffins together and give them structure. Make sure they’re at room temperature for better mixing.
Vanilla extract: Adds a lovely flavor that complements the chocolate. You could use almond extract for a twist, but vanilla is classic.
Buttermilk: This adds moisture and a slight tang, making the muffins tender and delicious. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.
Chocolate chips: The stars of the show! They melt into little pockets of chocolatey goodness throughout the muffins. You can use any kind you like—dark, milk, or even white chocolate chips.

How To Make Chocolate Muffins

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray. This way, your muffins won’t stick, and they’ll come out of the tin easily.

Mix the Dry Ingredients

In a large bowl, sift together 1¾ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of salt.

Tip: Sifting helps break up any lumps and mixes the ingredients evenly. Sifting also adds a bit of air to the flour, which makes for lighter, fluffier muffins.

Mix the Wet Ingredients

In another bowl, whisk together ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of melted and cooled unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. Pour in 1 cup of buttermilk and mix until everything is fully incorporated.

Tip: If your buttermilk and eggs are at room temperature, they’ll blend better with the butter, helping the batter come together more smoothly.

Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as you don’t see any dry streaks. Gently fold in 1 cup of chocolate chips, making sure they’re evenly distributed throughout the batter. This way, you’ll get chocolate in every bite.

Tip: If you love extra chocolate, save a few chocolate chips to sprinkle on top of the muffins before baking.

Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you saved some chocolate chips, sprinkle them on top now for an extra chocolatey treat.

Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tip: Keep an eye on the muffins during the last few minutes of baking. Ovens can vary, so start checking them around 18 minutes to avoid overbaking.

Frequently Asked Questions

Can I use a different type of flour?

Peach Scones

Joanna Cismaru — Thu, 20 Jun 2024 21:14:53 +0000

These Peach Scones are everything you’ve been craving. Buttery, tender, and packed with fresh peaches, they’re an easy and delicious way to brighten up your morning or afternoon. You’ll want to make these again and again!

Before You Start

Keep the Butter Cold: Cold butter is essential for flaky scones. Cube the butter and place it back in the fridge until you’re ready to incorporate it into the flour.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones.
Prepare Peaches: Use fresh, ripe peaches. Peel and dice them just before adding to prevent browning.
Flour Your Surface: Lightly flour your work surface and hands to prevent the dough from sticking when you shape and cut the scones.
Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.
Brush with Cream: Brushing the tops of the scones with a little heavy cream before baking gives them a beautiful golden brown finish.
Cool Before Glazing: Allow the scones to cool completely before drizzling the glaze to avoid it melting and running off.

Main Ingredients You’ll Need

All-Purpose Flour: You can use a gluten-free flour blend if needed.
Baking Powder: Provides the leavening to make the scones rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness so don’t leave it out.
Unsalted Butter: Cold and cubed, it creates a flaky texture. Use unsalted to control the salt level in the recipe.
Fresh Peaches: Peeled and diced, they add juicy bursts of flavor. You can use frozen peaches if fresh are not available, just thaw and drain them first.
Heavy Cream: Adds richness and moisture to the dough. Buttermilk is a great substitute.
Egg: Helps bind the dough and adds richness.
Vanilla Extract: Enhances the overall flavor with a subtle sweetness.

How To Make Peach Scones

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Using parchment paper makes for easy cleanup and prevents sticking.

Prepare the Dry Ingredients

In a large bowl, whisk together 2 cups of flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Tip: Whisking aerates the flour and ensures even distribution of ingredients.

Cut in the Butter

Add ½ cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.Tip: Keep the butter cold to create a flaky texture in your scones.

Add the Peaches

Gently fold in 1 cup of diced fresh peaches. Tip: Coat the peaches lightly with flour to prevent them from sinking to the bottom.

Combine Wet and Dry Ingredients

In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Tip: Overmixing can make the scones tough, so mix just until combined.

Form the Scones

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a round disk about 1 inch thick. Cut the disk into 8 equal wedges. Tip: Lightly flour your hands and surface to prevent sticking.

Cut and Bake

Place the cut scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Brushing with cream gives the scones a beautiful golden crust.

Cool and Glaze

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon vanilla extract until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. Drizzle the glaze over the cooled scones. Tip: Let the scones cool completely before glazing to avoid a runny mess.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Bacon Cheeseburger Egg Rolls

Joanna Cismaru — Thu, 02 May 2024 20:10:36 +0000

These Bacon Cheeseburger Egg Rolls combine the hearty satisfaction of a cheeseburger with the irresistible crunch of an egg roll. Perfect for little hands and big appetites, they disappear as quickly as I can make them!

Easy Bacon Cheeseburger Egg Rolls

These Bacon Cheeseburger Egg Rolls are a guaranteed crowd-pleaser, especially when it comes to feeding the little ones. Each roll is packed with crispy bacon, a blend of melty cheddar and mozzarella, and perfectly seasoned ground beef, all wrapped up in a golden, crispy shell. They’re the perfect snack for any gathering, and I can barely get them on the table before they’re all snapped up in my house!

Pro Tip

Let the filling cool before you start rolling. This helps prevent the wrappers from tearing and ensures that the cheese doesn’t start oozing out before they hit the fryer.

Ingredients You’ll Need

Ground beef: I am using ground beef, but you can also use ground turkey or ground chicken if you prefer.
Bacon: If you’re out of bacon, try diced ham or smoked sausage.
Onion: Yellow, white, or red onions all work well.
Worcestershire sauce: Soy sauce or balsamic vinegar are great substitutes.
Pickles: For a nice tangy crunch. Feel free to substitute with relish if you prefer.
Cheddar cheese: You can try other cheeses like Monterey Jack, or Colby.
Mozzarella cheese: I like using mozzarella for the cheesy factor, but you can try other cheeses like provolone.
Garlic powder and onion powder: The powder stuff is fine, but you can use fresh if you want.
Salt and pepper: Adjust these to taste.
Egg roll wrappers: Our vessel of choice.
Oil for frying: Any high-heat oil like canola, vegetable, or peanut oil will do.
Cheese sauce for dipping: I like to may my own cheese sauce, but store-bought is fine too. A spicy mayo or ranch dressing will also work.

How To Make Bacon Cheeseburger Egg Rolls

Cook the Bacon and Beef

Start by cooking the bacon in a large skillet until it’s crispy. Once done, set it aside on a paper towel to drain. In the same skillet, add your ground beef and chopped onion, cooking until the beef is browned and the onions are tender. Drain any excess fat if needed.

Mix the Filling

Return the crispy bacon to your skillet with the beef mixture. Now, stir in the Worcestershire sauce, chopped pickles, shredded cheddar, shredded mozzarella, garlic powder, onion powder, salt, and pepper. Keep stirring until everything is well combined and the cheese starts to melt. Remove from heat and let it cool to room temperature.

Wrap It Up

Lay an egg roll wrapper flat and place about 2 tablespoons of your beef mixture in the center. Fold in the sides and roll the wrapper tightly around the filling, using a little water to seal the edge. Repeat with the remaining wrappers and filling.

Fry to Perfection

Heat your oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Make sure to not crowd the skillet because it will make the rolls soggy.

Drain the egg rolls on paper towels to remove any excess oil. Serve them hot with your favorite cheese sauce for dipping.

Frequently Asked Questions

Can I make these egg rolls in advance?

Buffalo Chicken Sliders

Joanna Cismaru — Wed, 21 Feb 2024 01:07:19 +0000

Get ready to be wowed by these Buffalo Chicken Sliders! They’re a delicious mash-up of tangy buffalo sauce, creamy cheese, and tender chicken, all tucked into cute little buns – perfect for any gathering.

The Best Buffalo Chicken Sliders

Imagine pulling apart a soft, warm slider bun to find a generous heap of juicy chicken drenched in that rich, tangy buffalo sauce – it’s a bite that packs a punch! These Buffalo Chicken Sliders are simple to whip up and irresistibly delicious, melting in your mouth with every bite of that gooey, cheesy goodness. They’re the perfect crowd-pleaser that brings everyone together, promising a burst of flavors and a guaranteed spot on your favorites list.

Ingredients You’ll Need

Chicken Breasts: I used boneless skinless chicken breasts but thighs will also work for a juicier bite.
Buffalo Sauce: Adds the zesty, spicy flavor to the sliders. Use store-bought or make your own using my recipe.
Unsalted Butter: I usually opt for unsalted butter so I can control the sodium content in my dish but if salted is all you have, simply adjust the salt.
Salt and Pepper: Adjust the amounts based on your taste preference.
Slider Buns: If you don’t have slider buns, you can use mini ciabatta buns or lettuce wraps.
Mozzarella Cheese: For that gooey texture. Substitute with cheddar for more tang or a non-dairy cheese.
Blue Cheese: Provides a sharp, tangy contrast to the spicy chicken. You can substitute with feta or gorgonzola, or simply leave it out if you prefer.
Ranch or Blue Cheese Dressing: Greek yogurt or a squeeze of lemon juice are great substitutes for a lighter option.

For The Butter Sauce

Garlic: Infuses the butter sauce with an aromatic kick. Substitute with garlic powder for a milder flavor if fresh garlic overpowers you.
Paprika: Adds a gentle warmth and smokiness to the sauce. Use smoked paprika or a dash of chili powder to switch up the flavor.
Fresh Parsley: Lends a fresh pop of color and taste to the dish. If you’re out of fresh, dried parsley will do, or use chives for a subtle onion flavor.

How To Make Buffalo Chicken Sliders

Let’s dive in and whip up these Buffalo Chicken Sliders! You’ll breeze through the recipe and marvel at how quickly they assemble.

Prepare The Chicken

Start by boiling the chicken breasts until they’re fully cooked. Once they’re cooled, shred the chicken into bite-sized pieces.

Cook The Buffalo Chicken Mixture

In a skillet, melt the butter and mix in the buffalo sauce. Then, add the shredded chicken, cooking until it’s well-coated and heated through. Season with salt and pepper to your liking.

Assemble The Sliders

Preheat the oven and place the bottom halves of the slider buns in a baking dish. Sprinkle mozzarella cheese over the buns, then spread the buffalo chicken mixture evenly on top. Add crumbled blue cheese and a drizzle of ranch dressing. Place the remaining bun halves on top to form sandwiches.

Prepare The Buffalo Sauce

In a small bowl, combine melted butter, minced garlic, paprika, and chopped parsley. Brush this flavorful sauce over the slider buns.

Bake And Serve

Pop the sliders in the oven and bake until the cheese is melted and bubbly, and the buns are golden brown. Allow them to cool for a few minutes before slicing into individual sliders and serving warm.

Serve With

These Buffalo Chicken Sliders pair perfectly with classic game day sides, here are some suggestions:

Easy Coleslaw Recipe

Easy Potato Salad

Best Ever Spinach Dip

Super Easy Taco Dip

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Lemon Sugar Cookies

Joanna Cismaru — Fri, 08 Dec 2023 22:09:39 +0000

These yummy Lemon Sugar Cookies are a burst of lemony goodness all wrapped up in a soft, pillowy cookie! Their perfect balance of sweet and tangy flavors is sure to make them your new favorite sweet treat!

Easy Lemon Sugar Cookies

A cookie with a zesty little twist! This lemon sugar cookies recipe is a celebration of the magic that unfolds when you infuse traditional sugar cookies with the freshness of tart lemons. The result is a cookie that not only maintains the soft, pillowy texture of its traditional counterpart but also delivers a burst of citrusy flavor with every bite.

Why You’ll Love Lemon Sugar Cookies

Simple Cookie! Sometimes less is truly more! Made with just a few basic pantry ingredients and no fancy equipment, this cookie recipe proves that simplicity sometimes produces the most yummy results.
Lemony Goodness! An irresistible combination of sweet and tart flavors. The fresh lemon zest and juice add a delightful tanginess that balances the sweetness of the sugar that’s both refreshing and addictive.
Crowd Pleaser! Perfect for any occasion! You can serve them at casual gatherings, elegant parties, or even give them as gifts. They are a delicious treat that is always a favorite.

Ingredients You’ll Need

All-Purpose Flour: The backbone of this lemon sugar cookie recipe, it provides structure and texture.
Baking Soda: Works as a leavening agent that adds a touch of lightness, which helps to give the cookies their soft texture.
Salt: Balances the sweetness and enhances the overall flavor.
Unsalted Butter: Adds richness and moisture. It’s important to use unsalted butter to control the level of salt in the dough.
Granulated Sugar: Sweetens the cookies and provides them with their sugar coating.
Large Egg: Used as a binding agent that contributes to the structure.
Vanilla Extract: Adds a warm aromatic note that complements the fresh lemon flavor.
Lemon: Both fresh lemon juice and lemon zest contribute a burst of citrusy freshness.

How To Make Lemon Sugar Cookies

Making homemade cookies is actually pretty easy and so much better than the store-bought stuff! For this easy recipe, all you have to do is make a simple sugar cookie dough and bake!

Make The Dough

To begin, whisk together the all-purpose flour, baking soda, and salt in a medium bowl, and set it aside.

Next, in a separate large bowl, cream together the softened unsalted butter and 1½ cups of granulated sugar until light and fluffy. Then beat in the egg, followed by the vanilla extract, lemon zest, and lemon juice, and combine until well incorporated.

Finally, gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the dough.

Form The Dough

To start, place a quarter cup of granulated sugar in a shallow bowl. Next, use a cookie scoop or spoon to scoop out 1-inch portions of the cookie dough and shape them into uniform balls. Then roll each one in the sugar until fully coated.

Now, arrange all the cookie balls 2 to 3 inches apart on two baking sheets lined with parchment paper. Then use your fingers or the bottom of a glass to carefully flatten the balls just slightly.

Bake The Lemon Sugar Cookies

Slide the baking sheets into an oven preheated to 350°F (175°C) and let the cookies bake for 10 to 12 minutes. When done, they should have lightly golden edges but still be soft and puffy in the middle.

Then remove the cookies from the oven and let them cool on the pan for 5 minutes. Now, carefully transfer them to a wire rack to cool completely.