These lemon muffins are extra tender from the sour cream.
Lemon Sour Cream Muffins
Ingredients
3 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 c. salted butter, cubed and chilled
2 large eggs
1/2 c. lemon juice
1 tbs. lemon zest
1 c. sour cream
1 tsp. vanilla extract
turbinado sugar for topping
muffin wrappers
Yields Approximately 1 1/2 Dozen Muffins
Pregnant the oven to 350 degrees Fahrenheit. In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cream the butter with the dry ingredients until combined. Scrape the bowl, then add the eggs and mix together. Add the lemon juice, lemon zest, sour cream, and vanilla extract and mix until just combined.
Scoop two tablespoons of dough into each wrapper. Sprinkle with turbinado sugar. Bake in a muffin pan for 20-25 minutes.
This cake has brown butter, toasted pecans, and mini chocolate chips.
Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting
Ingredients
For the Cake
1 c. dark brown sugar, packed
1/2 c. salted butter, browned and cooled
2 large eggs, room temperature
1 tsp. vanilla
15 oz. pumpkin puree
2 tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 c. all-purpose flour
3/4 c. toasted pecans
1/2 c. mini semi-sweet chocolate chips
For the Frosting
8 oz. cream cheese, softened
1 tsp. vanilla extract
1 tsp. kosher salt
1 c. crunchy Biscoff cookie butter
1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)
Yields Approximately 24 slices
For the Cake
Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.
In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.
Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.
Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting
For the Frosting
Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.
This is my grandpa’s recipe, it’s delicious and cheesy. The sauce is also great over pasta.
Grandpa’s Tomato Zucchini Casserole
Ingredients
2 tbs. salted butter
2 tbs. olive oil
1 c. diced white onion
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
8 oz. tomato sauce
1 large zucchini, sliced into 1/3 in. thick slices
2 large tomatoes, sliced into 1/3 in. thick slices
1 lb. mozzarella cheese, sliced into 1/4 in. thick slices
4 tbs. grated parmesan cheese
Yields Approximately 8 servings
In a large saucepan, place zucchini and 1/2 c. of water. Bring to a boil and simmer uncovered. Cook zucchini until tender but not mushy. Drain zucchini and set aside.
In a saucepan, heat the butter and olive oil over medium heat. Cook the onion and garlic until golden. Add salt, pepper, basil, and tomato sauce. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 10 inch casserole dish.
Spoon half the tomato sauce into the casserole dish. Arrange the zucchini, tomato, and mozzarella slices in the dish, overlapping is fine. Spoon remaining sauce over the top. Sprinkle with the parmesan cheese. Bake for 15 minutes or until cheese is melted.
These pumpkin Madeleines have a hint of spice and are not too-sweet.
Pumpkin Madeleines
Ingredients
2 tbs. salted butter, melted
1 c. all-purpose flour
1/4 tsp. kosher salt
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. Chinese five spice powder
1/2 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 tbs. pumpkin puree
1/2 c. salted butter, melted
Yields Approximately 1 dozen Madeleines
Brush the Madeleines with the melted butter, then chill in freezer to firm up butter. Brush with another layer of melted butter before chilling until the Madeleines are ready to bake.
In a bowl, sift together the flour, salt, baking powder, cinnamon, and Chinese five spice. Set aside.
Whisk the sugar and eggs until the mixture is pale and fluffy, about three minutes. Add the vanilla extract and pumpkin puree and whisk to combine.
While whisking, drizzle in the flour mixture and melted butter in alternating additions until the batter is just combined. Gently scrape the bowl and finish combining the batter with a spatula. Cover the bowl with plastic wrap and chill for one hour.
Preheat the oven to 400 degrees Fahrenheit.
Scoop the Madeleines batter into each depression, filling to be level with the edges. Bake for 8-10 minutes, until the Madeleines are lightly browned on the edges and when Madeleines are lightly firm to the touch.
These cookies are sweet and gooey thanks to the marshmallow fluff.
Funfetti Cookie Bars+Marshmallow Fluff
Ingredients
1 c. salted butter, softened
1/2 c. brown sugar, packed
1/2 c. granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. coconut extract
1 tsp. kosher salt
2 tsp. baking soda
2 3/4 c. all-purpose flour
1/2 c. sprinkles
7 oz. marshmallow fluff
Yields Approximately 24 bars
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add the vanilla, almond, and coconut extracts.
In a bowl, sift together the salt, baking soda, and flour. Add to the wet ingredients in two additions, scraping after each addition. Add the sprinkles and mix until just combined. Fold in the marshmallow fluff.
Scrape dough into a greased 9×13 baking pan. Bake for 30-35 minutes until lightly golden brown or an inserted toothpick comes out clean. Cool before slicing.
This pie is filled with classic spices and maple syrup.
Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream
Ingredients
1 c. salted butter, softened
1/2 c. +1/4 c granulated sugar, divided use
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
4 large eggs, room temperature
1 tsp. kosher salt
2 tsp. + 1 tsp. ground cinnamon, divided use
2 tsp. baking soda
3 1/2 c. all-purpose flour
For the Snickerdoodle Cookie Crust
For the Pie Filling
3 c. delicata squash puree
12 oz. evaporated milk
1/4 c. maple syrup
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 c. dark brown sugar
3 large eggs, room temperature
For the Molasses Whipped Cream
2 c. heavy whipping cream
1/4 tsp. kosher salt
1 tbs. dark brown sugar
1 tbs. molasses
1 tsp. vanilla extract
Yields Approximately 24 bars
For the Snickerdoodle Cookie Crust
Beat the butter with the 1/2 c. of granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add vanilla extract and mix to combine.
In a bowl, sift together the kosher salt, 2 tsp. of cinnamon, baking soda, and flour. Add the flour mixture to the wet ingredients in three additions, scraping the bowl after each addition.
Grease a 9×13 baking pan. In a bowl, stir together the 1/4 c. of granulated sugar and the 1 tsp. of cinnamon. Sprinkle half of the sugar mixture into the prepared pan, covering as evenly as possible. Press the cookie dough into the pan, spreading evenly. Sprinkle dough with the remaining cinnamon sugar. Dock the dough with a fork. Chill the dough while preparing the pie filling.
For the Pie Filling
In a bowl, whisk the eggs with the brown sugar until well-combined. Set aside.
In a saucepan over medium heat, combine the delicata squash puree, evaporated milk, maple syrup, kosher salt, cinnamon, ginger, nutmeg, and cloves. Cook until mixture is thickened and reduced by about half. Remove from heat. Allow mixture to cool for 10-15 minutes before whisking in the egg mixture. Set aside.
Delicata Pie Filling
Preheat the oven to 350 degrees Fahrenheit. Bake the cookie crust for 10 minutes. Remove from the oven, then pour the pie filling over the crust. Bake for 35-40 minutes until the center of the pie just jiggles or an inserted thermometer reads 180 degrees Fahrenheit.
Allow the pie to cool for one hour before refrigerating for at least three hours before serving.
Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream
For the Molasses Whipped Cream
Whisk the heavy cream, kosher salt, brown sugar, molasses, and vanilla extract until soft peaks form.
Serve slices of pie with a dollop of whipped cream.
These cookies have tart apples, lingonberry jam, and pearl sugar in the dough.
Apple+Lingonberry Cookies
Ingredients
1/2 c. salted butter, softened
1 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 c. lingonberry jam
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. ground cardamom
2 1/2 c. all-purpose flour
1 c. apple, diced
1/4 c. pearl sugar
Yields Approximately 2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla extract and lingonberry jam and beat to combine.
In a bowl, sift together the salt, baking powder, cinnamon, cardamom, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Fold in the apples and pearl sugar.
Place tablespoon-sized scoops of dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until lightly browned.
This features juicy peaches and marzipan mixed into the filling
Peach Crisp+Pecans+Almonds
Ingredients
For the Peach Filling
4 lbs. peaches, peeled and sliced
2 tbs. lemon juice
1/4 c. dark brown sugar, packed
1 tbs. cornstarch
1/4 c. marzipan
1 tsp. vanilla extract
1/8 tsp. almond extract
For the Crisp Topping
1/2 c. salted butter, cut into cubes
1/2 c. all-purpose flour
1/4 c. dark brown sugar, packed
1/2 c. rolled oats
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 c. chopped pecans
1/2 c. chopped almonds
Peach Crisp +Pecans+Almonds
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, toss the peaches with the lemon juice, dark brown sugar, marzipan, vanilla extract, almond extract, and cornstarch. The marizpan will start to dissolve over time. Give it the occasional stir to fully incorporate the marzipan. Set aside for at least 20 minutes.
In a bowl stir together the flour, rolled oats, kosher salt, cinnamon, ginger, nutmeg, dark brown sugar, pecans, and almonds. Cut in the butter using a pastry blender or your hands, mixing until everything is well combined. Break the bits of mixture into smaller pieces for topping.
Pour the peach filling into a greased 9×13 baking dish. Spread the crisp topping over the peaches. Bake for 35-40 minutes, until the filling is bubbly and the crisp topping is browned
Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.
In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.
Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.
For the Glaze
In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.
These peanut butter cookies have nutter butter cookies hidden inside.
Nutter Butter Stuffed Cookies Dough
Ingredients
1/2 c. salted butter, softened
1 c. brown sugar, packed
4 large eggs, room temperature
1/2 c. creamy peanut butter
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking soda
2 3/4 c. all-purpose flour
1/2 c. dry roasted peanuts
1/2 c. semi-sweet chocolate chips
10-12 Nutter Butter cookies, broken in half
Nutter Butter Stuffed Cookies Dough
Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough
Preheat the oven to 350 degrees Fahrenheit.
Beat the butter then add the brown sugar and beat until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the peanut butter and vanilla extract and mix to combine.
In a bowl, sift together the salt, baking soda, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.
Add the peanuts and chocolate chips and.mix until just combined.
Take one tablespoon of dough and place half a nutter butter cookie on top. Take another tablespoon of dough and place on top of nutter butter cookie. Seal the dough ball and place onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the edges of the cookies are lightly browned.
Nutter Butter Stuffed CookiesNutter Butter Stuffed Cookies
The Recipe Hoard 