recipes!
baked goods
ღ oatmeal chocolate chip cookies
ღ peanut butter cookies
ღ snickerdoodle cookies
ღ gluten free chocolate chip cookies
ღ chocolate peanut butter chip cookies
ღ skillet cookie
ღ cheesecakes
ღ buckeyes
ღ blueberry cake
ღ carrot cake
ღ cream cheese icing
ღ brownies
ღ scones
ღ cake breads (zucchini bread, pumpkin bread
ღ pies
cooking
ღ pancakesnotes
ღ i don't specify every time that you should preheat your oven, that's common practice but please preheat your oven
ღ i usually chill and then roll out my cookie dough into balls before baking, but you don't have to. it just makes it easier on me
ღ dm me with any questions!
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 tsp salt
1 tsp baking soda
2 tsp vanilla
2 cup flour
2 cup oats
1 tbsp milk
12 oz package of chocolate chips
Bake at 350 F for 10-12 minutes
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
Squash with a fork for a cross-cross pattern if wanted
Bake at 375 F for 8-10 minutes
1 cup shortening/ butter
1 1/2 cup sugar
2 eggs2 3/4 cup flour
2 tsp cream of tar tar
1 tsp baking soda
1/2 tsp salt
Sift the above together and add to the wet ingredientsChill dough and roll into balls
Roll balls in cinammon and white sugar
Bake at about 400 F for 8-10 minutes
1/2 cup (1 stick) butter
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tbsp coconut flour
1 egg
1 cup + 2 tbsp gluten free flour
12 oz chocolate chips
Bake 8-10 minutes at 350 F
1 cup butter
1 1/2 cup sugar
2 eggs
2 tsp vanilla
2 cup flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips (1 12oz package)
Bake 8-10 minutes at 350 F
Baked cheesecake
For crust:
1 1/2 cup graham cracker dust
1/4 cup powdered sugar
1/3 cup melted butter
1 tsp vanilla
Grind graham crackers into dust, mix in with the butter, vanilla, and powdered sugar to form a malleable crust. Pack into pan, covering the sides somewhat. Recommended: use a spring-form pan
For filling:
2 cup (packages) cream cheese, room temperature
2 eggs
2/3 cup white sugar
1 tsp vanilla
Mix together with an electric mixer until smooth, pour into panBake at 350 F for 30 minutes.No-bake cheesecake
Graham cracker crust:
2 cups graham cracker dust
1/3 cup brown sugar
1/2 cup (1 stick) butterGrind the graham crackers into dust and mix into melted butter and sugar until you have a workable crust. Press into your springform pan. Place in freezer while you prepare your filling.Filling:
1 1/4 cups heavy whipping cream
3 8oz packages cream cheese
1/2 cup white sugar
2 tbsp powdered sugar
1/4 cup sour cream
2 tsp lemon juice
1 tsp vanilla extractBeat heavy whipping cream to make whipped cream until there are stiff peaks--when you lift up the whisk and the point the cream comes to stands up on its own without drooping; this takes about 4-5 minutes on high speed mixing with a stand mixer or hand mixer.
Cream the cream cheese, sour cream, sugars, lemon juice, and vanilla extract until there are no bumps and they are well incorporated and creamy.
With a spoon or rubber spatula, fold in the whipped cream to the other ingredients. Be slow and don't overmix! You just want it to be well incorporated and creamy.
Set mixture into prepared springform pan. Cover with plastic wrap or tin foil and let set for at least 6 hours.
1 cup peanut butter
6 tbsp butter (melted)
2 cup confectioner’s sugar (powdered sugar)
6 oz chocolate chips (half a 12oz package, around 1 cup)
Mix peanut butter in with butter and confectioner's sugar until a light and fluffy dough forms using an electric mixer, roll into balls and chill. Using a double boiler, melt chocolate. Dip balls into the chocolate, and let chill on a plate.
Recommended: Cover plate in food-safe plastic wrap
1 cup butter
2 cups white sugar
2 eggs
1 tsp lemon juice
2 tsp vanilla
4 cups flour
4 tsp baking powder
1 tsp salt
1 cup milk
3 cups blueberries
Halfway through when top crust is becoming golden brown and cracking, glaze the top with sugar mixed in with milk
Recommended: blueberries fresh from a farmGrease pan; bake for 45 minutes at 375 degrees
1 cup (2 sticks) butter
2 cups sugar
2 tsp vanilla
4 eggs
3/4 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/4 tsp saltGrease pan; bake 30-35 minutes at 350 degrees
3 cups flour
3 tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 1/2 cups milk
3 eggs
1/3 cup butter (melted)Cook on a greased griddle or pan; flip when bubbles form and pop on the edge and center, wait about 30 seconds, and remove from heat.
I like putting things in my pancakes like blueberries and chocolate chips, but they're good plain!
3 cups flour
3 cups sugar
2 1/2 tsp baking soda
2 1/2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups shredded carrots
1 1/2 cups vegetable oil
3 tbsp milk
3 eggs
2 tsp vanillaBake at 350 F for 40-50 minutes, until a toothpick inserted comes out clean. Ice with cream cheese icing!
2 packages cream cheese (8 ounces), softened
1/2 cup butter, softened
2 cups powdered sugar, sifted
1 tsp vanillaBeat with an electric mixer until the consistency is smooth
2 1/2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1/4 cup butter
3/4 cup half and half cream
1 egg
Any add-on of your choice--I like blueberries and chocolate chipsMix dry ingredients together, cut in butter, mix egg and cream together and then pour into dry ingredients. Knead on floured surface until not sticky. Shape into 6 inch rounds, and cut into 6 wedges.
Bake for 20 minutes on 375 degrees fahrenheit.
Optional: at 15 minutes, take out scones and glaze with milk and sugar, bake for remaining 5 minutes.
Zucchini bread3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
3 tsp vanilla
2 cups grated zucchiniMix dry and wet ingredients separately and add the dry into the wet.
Place in either bread pans or cake pans, whatever you really have.
Bake for 75 minutes at 325 degrees Fahrenheit. Make sure to check if a toothpick comes out clean!Pumpkin bread
3 1/2 cups flour
1 1/2 tsp salt
2 1/2 tsp cinnamon
2 tsp nutmeg
1 tsp cloves
1 tsp vanilla
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
1 15 oz can pumpkin, about 2 cupsPreheat oven to 300 F. Mix wet and dry ingredients separately, and then mix the dry into the wet. Bake for 45 minutes, or until a toothpick comes out clean from the center.
Pie crust:
1 1/4 cup flour
1/2 cup butter (1 stick)
Ice water
1/4 tsp saltNOTE: This is a single crust 9 inch pan recipe, double the recipe for a double crust pie.Combine flour, salt, and butter until the mixture is coarse and incorporated; add water by the tablespoon until mixture forms a ball and is only slightly tacky. I've found for this recipe, it's usually about 4-5 tablespoons of water.Apple pie:
1 recipe for a double crust (double the above recipe)
6 cups apples thinly chopped (I use granny smith and mackintosh apples)
3/4 cup sugar
1 tbsp cinnamon
Peel, core, and cut apples until you have 6 cups of apples, combine sugar and cinnamon. Place in pie tin with the bottom crust already in it, cover with the top crust. Preheat oven to 450 degrees, bake for 10 minutes, and reduce heat to 350 degrees and bake for 35 minutes.Pumpkin pie:
1 recipe for a single crust
3/4 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
2 eggs
15 oz pumpkin
12 oz evaporated milk (half and half cream also works)Preheat oven to 425 degrees. Whisk dry ingredients together, beat eggs, and add the wet ingredients; order doesn't matter really! Bake for 15 minutes at 425 degrees, and then reduce heat to 350 degrees and bake for 40-50 minutes. Test pie in the center to see if a toothpick comes out clean.