This is a true classic in our house. To us, fall means apple picking, which means apple crisps, and a lot of them. This recipe is so quick and easy to just pop in the oven that we make it all the time to use up our apples from apple picking. One year I swear we went through probably 5 apple crisps throughout the season. They're really good and really easy, so why not? Enjoy!
At last, apple season. I love apples, like to an obsessive extent. So now I can finally eat like 4 apples a day and not look as weird, maybe?
Anyways, today we went apple picking, so of course that calls for an apple pie afterwards. This really is a great apple pie recipe. The crust is really easy to work with and I like that it has just a little bit of confectioners sugar in it to make it sweet and not just like baked flour. The filling is foolproof and delicious. I've used it for years now. So, I know apple pie sounds like a difficult task, but try out this recipe and you may change your mind.
My sister comes home this weekend, so to welcome her back, I'm making one of her all-time favorite desserts, cream puffs (except I made them into éclairs because I've never tried it). I learned how to make these in the baking class I took at the Cambridge School of Culinary Arts in June, and found them to be surprisingly easy. I will admit though, it takes a lot of time, not to mention a lot of arm muscle to make the puff pastry as well. However, in the end they look really impressive and pretty, plus everyone loves éclairs, right?
This time it was my mom who requested cookies, which is somewhat abnormal, so of course I made them right away for her. She said “Know what would be nice, Katherine? A nice, crisp gingersnap. That’s what I want.”
Enter the Kitchenaid and 30 minutes later she’s got herself a gingersnap alright. My family LOVED these cookies. My brother thought they tasted so good he said he was going to tell his friends they were from Trader Joe’s and see if they taste the difference. I’ve loved Trader Joe’s cookies since the age of three, so I took it as a serious compliment. Also, they reminded me of Christmas, so I played Christmas music while making them. It’s never too early for Christmas music in my house.
So ALL of the cookies I made yesterday are now gone, which if you're wondering included about 2 dozen Raspberry Almond Thumbprint Cookies and one dozen Coconut Macaroons. Okay, yes, we had some help; a few friends came over last night. But other than that, we finished them all. Despite the fact that this is kind of insane, it also meant that I got to make more cookies!
These cookies are a bit time consuming. You have to brown the butter, then wait for it to cool, and then make the cookies. Then once they bake and cool, you make the frosting. However, these cookies are absolutely delicious! I've decided that brown sugar is like 300 times better than granulated sugar. It just makes everything tastier, as you can also see through my Brown Sugar Cinnamon Cookies. So, if you have some time on your hands, give these a shot! They may take long to make, but they're not too difficult, and the final result pays off well!
Before you even start this recipe, just know that these macaroons do not whip ip the egg whites, so they are dense, not light. I like this, and that is exactly the recipe I've been trying to find for a while, but not everyone likes this in a macaroon so just take that into account. Although, this recipe is so easy and quick that you might as well just give it a try. Honestly, I had to wait for the oven to finish preheating after making and scooping the dough because it was so quick. I think they're really good because of how dense they are, so if that's what you like, then you should love these!
I've been wanting to make these for a while but never really found the time, since they take time to cool and it takes a bit of your time to fill them with jam (or at least more time than it would take to make a chocolate chip cookie). However, they were definitely worth it. A lot of recipes make it seem like you have to use raspberry jam, but by all means you do not. All jams work well, but raspberry I believe is the most flavorful, so is the best one to use with cookies in baking. The glaze on top is a nice addition, too. Keep in mind that the more you let the cookies refrigerate, the less the will spread. Similarly, the longer you let the cookies cool before icing, the less the icing will spread. So if you're looking for really pretty cookies, keep the dough well refrigerated and let the cookies cool well before icing. If pretty isn't your priority, then there's no need to wait while some really tasty cookie dough sits in the fridge. Enjoy!
Some people call these Mexican Wedding Cookies, or Russian Tea Cakes. For some reason they have a lot of names, but I think the most fun name for them is "Snowball Cookies", because come on, they look like snowballs, right?
These are one of my all time favorite cookie recipes, which is saying a lot because they have zero chocolate in them. They melt right in your mouth and are just so perfect! I used to not like nuts (I do now, but that doesn't matter), and I still loved these cookies. It doesn't even taste like nuts because they are finely chopped and act more as a binder than a chunky element. A lot of people, me included, make these around Christmas time, but I felt like making a cookie recipe today and wanted to make one that wasn't on the blog yet, so I made these anyways. Right when I bit into it though, it was like tasting Christmas. It was just wonderful!
My name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below!