Homemade French baguettes are easier than I ever thought! All the usual bread basics plus a little honey for sweetness. From start to finish, it took me just 3 hours to make this oven-fresh bread.

Tips for Beginners

• I highly recommend using a kitchen scale for this recipe. Alternatively, measure the flour using the spoon-and-level method to avoid dense and dry baguettes.
• Warm water helps to hydrate the dough and activate the yeast. If your water is too cold, the yeast may not reach its full potential. If it’s too hot, you risk killing the yeast.
• The dough should be smooth, elastic, and slightly tacky to the touch after kneading. When pressed gently with a finger, it should spring back slowly.
• Don’t skip the rise time—it’s super important for developing the flavor and texture of this bread.
• To achieve a shatteringly crisp crust on your homemade French baguettes, it’s important to create steam in the oven. Steam helps keep the dough moist, which allows the crust to expand before it sets. You can do this by pouring water into a cast iron pan or rimmed baking sheet set on the bottom rack of your oven.

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French Baguette Recipe

Turn your kitchen into a bakery with this easy French baguette recipe. Just a few ingredients and easy-to-follow steps will show you exactly how to make this fresh bread!

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 pieces

Calories 185kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional, but recommended!)
• Stand Mixer (optional)

Ingredients

• 3 cups bread flour 360 grams, plus more for dusting
• 1½ teaspoons instant yeast 4 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 tablespoon honey 22 grams
• 1 cup warm water 227 grams (about 110°F)

Instructions

• In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.
  3 cups bread flour, 1½ teaspoons instant yeast, 1¼ teaspoons kosher salt, 1 tablespoon honey, 1 cup warm water
  
• Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
  
• Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
  
• Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
  
• Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
  
• Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
  
• Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
  
• Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
  
• Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.
  
• Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
  
• Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.
• Cool on a wire rack before slicing.
  

Notes

• This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette.
• Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal.
• Properly baked bread should be gold brown and sound hollow when tapped on the bottom. If measuring with a thermometer, the internal temperature should be 190-210°F.
• Traditional baguettes rely on instant yeast for leavening. Without it, you would need to use a sourdough starter, which involves a different process and timeline.

Nutrition

Serving: 0.25baguette | Calories: 185kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 367mg | Potassium: 70mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg

How to Make a Baguette Step-by-Step

Mix the Dough: In a large mixing bowl, combine 3 cups of bread flour, 1½ teaspoons of instant yeast, 1¼ teaspoons of kosher salt, 1 tablespoon of honey, and 1 cup of warm water, stirring until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.

Proof the Dough: Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.

Divide the Dough: Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.

Shape the Dough: Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.

Let the Dough Rise: Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.

Preheat the Oven: Preheat the oven to 475°F with a baking stone or baking steel inside. If you don’t have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.

Transfer the Dough: Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.

Score the Dough: Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each. This allows it to expand during baking and helps control where the bread will balloon. It also creates the classic baguette look.

Bake the Bread: Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.

Rotate, Bake, and Cool the Bread: Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color. Cool on a wire rack before slicing.

How to Store and Reheat

Store your fresh baguettes in a paper bag at room temperature for up to 2 days. Avoid plastic bags, as they will soften the crust. Enjoy at room temperature or gently warmed in the oven or microwave.

For longer storage, I recommend freezing French baguettes in an airtight bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

A French baguette is so incredibly versatile. I love it with a pat of butter (try my favorite honey butter) or olive oil and balsamic vinegar before a big meal. It’s also great for mopping up excess salad dressing or sauce from your dinner.

If you’re feeling snacky, it makes a great base for bruschetta or garlic butter French bread pizza bites, or you can even use it as the roll for a teriyaki chicken sub!

More Bread Recipes To Try

Appetizers

No Knead Dutch Oven Bread (Rosemary Bread)

Appetizers

Easy Cheesy Garlic Bread Recipe (Texas Toast Garlic Bread)

Breakfast

Butterscotch Monkey Bread Recipe (Bubble Bread)

Cakes + Cupcakes

Glazed Lemon Cranberry Bread

The post Baguette appeared first on The Cookie Rookie®.

I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough. But if I bake one big cookie—with frosting and sprinkles on top for good measure—and call it a cake, I have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”

Tips for Beginners

• When measuring flour, use the spoon-and-level method. Simply add the flour to a dry measuring cup, and level it off the top. It should not be packed or heaping.
• Don’t over-mix the batter or it will become tough when it bakes in the oven, and we want to make sure it comes out soft and chewy!
• To soften the butter, it’s best to set the sticks out on the countertop for a couple of hours before using. If you’re in a time pinch, place them in the microwave for 5-10 seconds at a time until they become soft to the touch, but not melted.

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Cookie Cake Recipe

Make a soft and chewy cookie cake from scratch in under 1 hour with typical baking ingredients and a round cake pan. Chocolate chips and chocolate buttercream make this dessert party-ready!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 586kcal

Author Krista Teigen

Equipment

• 9-inch Round Cake Pan

Ingredients

Cookie Cake:

• ¾ cup butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups chocolate chips

Chocolate Buttercream Frosting:

• ¼ cup butter softened
• 2 cups powdered sugar divided
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• colored sprinkles

Instructions

For the Cookie Cake:

• Preheat the oven to 350℉.
• In a large bowl, cream the butter and sugars with an electric mixer. Beat in the eggs and vanilla extract until incorporated.
  ¾ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 1½ teaspoons pure vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chocolate chips into the batter.
  2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1¼ cups chocolate chips
  
• Press the dough into a 9-inch round cake pan.
  
• Bake for 15-20 minutes until the edges are golden brown.
  
• Let the cookie cake cool.

For the Frosting:

• For the frosting, beat the butter and 1 cup powdered sugar in a large bowl.
  ¼ cup butter, 2 cups powdered sugar
• Add in the cocoa powder, vanilla extract and whole milk. Then, beat until smooth.
  ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 tablespoons milk
• Add in the remaining powdered sugar, ½ cup at a time, beating until smooth after each addition. Beat in another tablespoon or 2 of milk if needed.
• Add the frosting to the cake by piping designs onto the cake, or simply spreading it over the top.
  
• Top the frosting with colorful sprinkles.
  colored sprinkles

Video

Notes

• I like whole milk for the frosting because it creates a thicker, creamier texture. You can substitute other milks or creams as needed, but you may get varying textures and consistencies.
• I made this recipe using a 9-inch round cake pan so you won’t need to buy a special pan just for this one dessert. Cookie cake pans are available, but you will need to adjust the baking time since they are usually in the 10-11 inch range.

Nutrition

Calories: 586kcal | Carbohydrates: 85g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 180mg | Fiber: 2g | Sugar: 57g | Vitamin A: 620IU | Calcium: 48mg | Iron: 2mg

How to Make a Cookie Cake Step-by-Step

Gather all your ingredients together.

Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.

Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.

Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.

Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.

Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!

How to Store

This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.

Serving Suggestions

Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.

More Celebratory Dessert Recipes To Try

Cakes + Cupcakes

Funfetti Sheet Cake

Desserts

Cosmic Brownies

Desserts

Lofthouse Cookies

Desserts

Oreo Cake (Creamy Oreo Poke Cake)

The post Cookie Cake appeared first on The Cookie Rookie®.

This white bread is the perfect bread for just about any sandwich you can think of. Made with simple ingredients and a foolproof method, this sandwich bread is sure to be a household staple!

What’s in This White Sandwich Bread Recipe?

• Flour: Bread flour is higher in gluten than all-purpose flour, so it helps to create a chewier bread. You can use all-purpose flour, but the final texture of the bread will be different.
• Sugar: Granulated sugar feeds the yeast to help the bread rise nice and tall.
• Yeast: Instant yeast helps the bread rise to create a light crumb structure. I have made this recipe using both instant and active dry yeast, and while I prefer to use instant, active dry also works. Just give the dough a little extra time to rise.
• Salt: Kosher salt enhances the natural flavor of the bread.
• Water: Hydrates the dough. Make sure to use warm (not hot!) water. It should be about 105-110°F. If it is too cold, the yeast won’t activate, and if it is too hot, it will kill the yeast.
• Butter: Unsalted butter improves the structure, texture, and flavor of this bread. It makes it super soft, rich, and fluffy. In a pinch, you can use the same amount (by weight) of vegetable oil.

Tips for Success

• If you don’t have a stand mixer, don’t panic! You can make this sandwich bread recipe with a hand mixer or your own two hands. The instructions are the same using a hand mixer, but if you do it by hand, I recommend mixing everything together well with a wooden spoon and then kneading the dough with your hands on a clean work surface.
• If you don’t have a loaf pan, you can shape the dough into a free-form loaf and place it on a baking sheet. Ensure it has enough space to expand during baking.
• For even slices, use a sharp serrated bread knife. Let the bread cool completely before slicing for cleaner cuts.

How to Store

Store cooled white bread in an airtight container or Ziplock bag at room temperature for up to 3 days. It will keep for up to a week in the refrigerator, but the texture will suffer. I recommend toasting it if you place it in the fridge.

For longer storage, I recommend freezing this white bread sliced in an airtight container or Ziplock bag for up to 3 months. Defrost individual slices as needed.

You can also freeze the sandwich bread dough after shaping it but before the second rise. When you’re ready to bake, thaw it in the refrigerator, let it rise, and then bake as directed.

Serving Suggestions

This white bread is my absolute favorite bread to use for sandwiches. It has the perfect light and fluffy texture and rich flavor. I especially love to use it for a classic grilled cheese. The buttery flavor makes the best cucumber sandwiches, too.

I like to use it to make a classic egg salad or a BLT for a quick lunch, and my kids love it in these cheesy garlic butter sandwich skewers for a fun meal.

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White Sandwich Bread Recipe

This white sandwich bread recipe is soft, fluffy, and super flavorful. It's so much tastier than store-bought!

Step-by-step photos can be seen below the recipe card.

Course Bread

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 16 slices (1 loaf)

Calories 134kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Rolling Pin
• 9×5-inch loaf pan

Ingredients

• 3½ cups bread flour 420 grams, spooned and leveled
• 2 tablespoons granulated sugar 25 grams
• 1½ teaspoons instant yeast 5 grams
• 1¼ teaspoons kosher salt 4 grams
• 1¼ cups warm water 284 grams (105-110°F)
• ¼ cup unsalted butter 57 grams, room temperature (½ stick); plus more for greasing the pan

Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and salt. With the mixer on low speed, gradually add the warm water to the dry ingredients. Let the mixer run until a dough forms.
  3½ cups bread flour, 2 tablespoons granulated sugar, 1½ teaspoons instant yeast, 1¼ cups warm water, 1¼ teaspoons kosher salt
  
• Add the softened butter gradually while continuing to mix on low speed. Once all the butter is added, increase the mixer speed to medium-high.
  ¼ cup unsalted butter
  
• Knead the dough in the mixer for approximately 6-7 minutes or until it becomes smooth, elastic, and passes the windowpane test. The dough should stretch thin without tearing when pulled apart.
  
• Transfer the kneaded dough to an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours or until it has doubled in size.
  
• After the dough has risen, gently deflate it and roll it out into a rectangle about 8 inches wide and 1 inch thick.
  
• Roll up the dough tightly, similar to how you would roll a cinnamon roll.
  
• Place the rolled dough into a buttered loaf pan, seam side down.
  
• Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise again until it reaches the top of the pan, about 45 minutes. While the dough rises, preheat the oven to 400°F.
  
• Place the loaf pan in the preheated oven and bake for 30-35 minutes. After 20 minutes, turn the pan 180 degrees to ensure even baking. The bread is done when it's golden brown and sounds hollow when tapped on the bottom.
  
• Remove the pan from the oven and cover with a clean kitchen towel. This ensures a soft crust. After 20 minutes, remove the bread from the pan and let it cool on a wire rack. Once it's completely cool, slice and enjoy your homemade white sandwich toast bread.
  

Notes

Storage: Store white sandwich bread in an airtight container or Ziplock bag at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 134kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 184mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 0.3mg

How to Make White Sandwich Bread Step by Step

Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine 3½ cups of bread flour, 2 tablespoons of granulated sugar, 1½ teaspoons of instant yeast, and 1¼ teaspoons of kosher salt. With the mixer on low speed, gradually add 1¼ cups of warm water to the dry ingredients. Let the mixer run until a dough forms.

Add the Butter: Add ¼ cup of softened unsalted butter gradually while continuing to mix on low speed. Once all the butter is added, increase the mixer speed to medium-high.

Knead the Dough: Knead the dough in the mixer for approximately 6-7 minutes or until it becomes smooth, elastic, and passes the windowpane test. The dough should stretch thin without tearing when pulled apart.

Proof the Dough: Transfer the kneaded dough to an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours or until it has doubled in size.

Roll the Dough: After the dough has risen, gently deflate it and roll it out into a rectangle about 8 inches wide and 1 inch thick.

Shape the Dough: Roll up the dough tightly, similar to how you would roll a cinnamon roll.

Place the Dough: Place the rolled dough into a buttered loaf pan, seam side down.

Proof Again: Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise again until it reaches the top of the pan, about 45 minutes. While the dough rises, preheat the oven to 400°F.

Bake the Loaf: Place the loaf pan in the preheated oven and bake for 30-35 minutes. After 20 minutes, turn the pan 180 degrees to ensure even baking. The bread is done when it’s golden brown and sounds hollow when tapped on the bottom.

Cover the Loaf: Remove the pan from the oven and cover with a clean kitchen towel. This ensures a soft crust. After 20 minutes, remove the bread from the pan and let it cool on a wire rack. Once it’s completely cool, slice and enjoy your homemade white sandwich toast bread.

More Bread Recipes To Try

• Dutch Oven Bread
• Texas Toast Garlic Bread
• Beer Bread Muffins
• Homemade Garlic Bread
• … Browse All Our Bread Recipes!

The post White Sandwich Bread appeared first on The Cookie Rookie®.

In spite of the name, this pancake isn’t Dutch at all. In fact, it’s a German invention, and the name probably stems from the autonym “Deutsch.” It’s like a cross between a popover and a crepe— light, sweet, and eggy with crispy edges. But the best part is that I don’t have to babysit my stove all morning. This German pancake recipe is baked in the oven in one big batch, so everyone has a hot fresh breakfast all at the same time!

How to Store and Reheat

I recommend enjoying your Dutch baby on the day it’s made, but leftovers will keep for up to 5 days in the refrigerator or up to 1 month in the freezer. Let thaw overnight before reheating in a 350°F oven for about 10 minutes.

Serving Suggestions

I like to serve my German pancake sprinkled with powdered sugar, drizzled with maple syrup, and topped with a bit of fresh fruit. It’s also great with my homemade lemon syrup or some honey butter. For some protein, I like scrambled eggs or brown sugar bacon.

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Dutch Baby Recipe

Make quick work of breakfast with this 6-ingredient Dutch baby. This tasty and beautiful German pancake is baked in the oven– so easy!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine german

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 274kcal

Author Krista Teigen

Equipment

• 9×13 Baking Pan
• High Powered Blender

Ingredients

• 6 tablespoons unsalted butter sliced into squares (¾ stick)
• 6 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt

Optional Toppings

• Fresh berries
• Powdered sugar
• Maple syrup

Instructions

• Preheat the oven to 425°F.
• Spread the squares of butter out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.
  6 tablespoons unsalted butter
  
• Add the eggs, milk, vanilla extract, flour, and salt to a blender.
  6 large eggs, 1 cup milk, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
• Blend until smooth.
  
• Pour the batter into the casserole dish.
  
• Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown.
  
• Slice and serve with your favorite toppings.
  Fresh berries, Powdered sugar, Maple syrup

Video

Notes

Storage: Store a Dutch baby in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 18g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Calcium: 85mg | Iron: 2mg

How to Make a Dutch Baby Step by Step

Prep the Baking Dish: Preheat the oven to 425°F. Spread 6 tablespoons of unsalted butter sliced into squares out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.

Blend the Batter: Add 6 large eggs, 1 cup of milk, 1 teaspoon of pure vanilla extract, 1 cup of all-purpose flour, and ¼ teaspoon of kosher salt to a blender. Blend until smooth.

Pour the Batter: Pour the batter into the casserole dish.

Bake and Serve: Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown. Slice and serve with your favorite toppings.

More Breakfast Recipes To Try

Kid-Friendly Recipes

Chocolate Donuts

Oven Baked

Blueberry Sheet Pan Pancakes

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

Super Easy Banana Pancakes (Dairy Free Pancakes Made in a Blender)

The post Dutch Baby appeared first on The Cookie Rookie®.

English muffins are so easy to make and so delicious to eat! With just 6 ingredients I almost always already have on hand, I love that I’m never more than a few hours away from crispy, craggy English muffins.

Tips for Beginners

• Measure the dry ingredients using the spoon-and-level method to avoid dense, dry muffins.
• When using whole wheat flour, I have found that it’s super important to ensure the dough is properly hydrated. If it is too dry, the muffins won’t rise properly and will end up dense without those signature holes.
• Cut the muffins with a fork to get that craggy texture; using a knife will compress the muffins.
• Make sure the milk is not too warm or too cold; otherwise, the yeast won’t activate.

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English Muffins Recipe

English muffins are great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday to enjoy all week long.

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine British

Prep Time 2 hours hours 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 10 muffins

Calories 177kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Rolling Pin
• 3-inch Round Cookie Cutter
• Cast Iron Skillet

Ingredients

• 2¼ cups all-purpose flour 270 grams, plus extra for dusting
• ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
• 1½ teaspoons instant yeast 4 grams
• 2 teaspoons granulated sugar 8 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 cup warm milk 227 grams (about 110°F)
• 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
• Cornmeal or semolina flour, for dusting

Instructions

• In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt.
  2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
  
• Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms.
  1 cup warm milk, 2 tablespoons unsalted butter
  
• Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
  
• Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
  
• Punch down the dough and roll it out on a floured surface to about ½ inch thick.
  
• Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
  Cornmeal
  
• Cover with a towel and let the cut muffins proof for another 30-40 minutes.
  
• Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
  
• Let the muffins cool on a wire rack. Split with a fork and toast before serving.
  

Video

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 302mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 2mg

How to Make English Muffins Step by Step

Mix the Dry Ingredients: In the bowl of a stand mixer, combine 2¼ cups of all-purpose flour, ¾ cup of whole wheat flour, 1½ teaspoons of instant yeast, 2 teaspoons sugar, and 1¼ teaspoons of kosher salt.

Add the Wet Ingredients: Add 1 cup of warm milk and 2 tablespoons of melted unsalted butter to the bowl with the dry ingredients. Stir until a dough forms.

Knead the Dough: Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.

Proof the Dough: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.

Roll Out the Dough: Punch down the dough and roll it out on a floured surface to about ½ inch thick.

Cut Out the Muffins: Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.

Proof the Muffins: Cover with a towel and let the cut muffins proof for another 30-40 minutes.

Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.

Split the Muffins: Let the muffins cool on a wire rack. Split with a fork and toast before serving.

How to Store and Reheat

Store leftover English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I highly recommend toasting the muffins and enjoying them hot!

Freeze English muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love enjoying these English muffins slathered with butter or jam. When I’m feeling fancy, I’ll make some blueberry compote or apple butter.

These muffins also make a great base for breakfast pizza, egg white delights, or eggs benedict. They’re so versatile and delicious!

More bread Recipes to Try!

Appetizers

No Knead Dutch Oven Bread (Rosemary Bread)

Side Dishes

Beer Bread Muffins

Appetizers

Homemade Garlic Bread Recipe

Cakes + Cupcakes

Easy Banana Bread Recipe with Peanut Butter Glaze

The post English Muffins appeared first on The Cookie Rookie®.

Banana bread is one of my favorite breakfast foods in the entire world. It’s so moist and flavorful Recently, I was thinking about how I could make banana bread even better, and I thought, why not add my favorite spread, Nutella?! Well, folks, this Nutella banana bread turned out better than I could’ve hoped. It’s nutty, chocolatey, sweet, and so tasty!

What’s in This Nutella Banana Bread Recipe?

• Flour: All-purpose flour gives this bread its structure. For gluten-free Nutella banana bread, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
• Leavening: Baking soda and baking powder pull double-duty to help this dense bread rise in the oven.
• Butter: Unsalted butter adds moisture, richness, and flavor to the bread. If using salted butter, omit the kosher salt from the recipe. Coconut or vegetable oil also work.
• Bananas: I used 6 ripe bananas for moisture and flavor.
• Sugar: I used both brown and granulated sugar for sweetness and flavor. Both light and dark brown sugar work equally well.
• Eggs: Help bind the batter and enrich the bread.
• Vanilla: Pure vanilla extract adds warmth to the batter.
• Nutella: I swirled this chocolate hazelnut spread into the batter for a nutty flavor in every bite.

Success Tips and “Making it Easy”

• Spoon and level the dry ingredients for the best results.
• Use very ripe bananas with many brown/black spots for the sweetest banana bread. Underripe bananas will not mash well and will not taste as sweet.
• Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
• Don’t overmix the batter; otherwise, the banana bread will be tough.
• Microwave the Nutella so that it is soft and spreads easily.
• Don’t add more Nutella than is called for, or it could cause your bread to be too heavy and underbaked in the middle. 

How to Store and Reheat

Store leftover Nutella banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy at room temperature or slightly warmed in the microwave.

Freeze Nutella banana bread whole or in individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Enjoy a slice of this sweet banana Nutella bread with a chocolate coffee or an iced chai latte. It’s the perfect sweet treat for a morning pick-me-up or an afternoon snack. I’ve heard rumors it pairs well with fuzzy PJs and a good movie, too!

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Nutella Banana Bread Recipe

Nutella Banana Bread takes a scrumptious homemade banana bread and makes it even better with a swirl of chocolatey Nutella!

Step-by-step photos can be seen below the recipe card.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 489kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• 9×5-inch loaf pan
• Hand Mixer

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon baking powder 2 grams
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 6 ripe bananas mashed (about 3 cups or 675 grams)
• ½ cup brown sugar 107 grams
• ¼ cup granulated sugar 50 grams
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ½ cup Nutella 135 grams, store-bought or homemade

Instructions

• Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat oven to 350°F.
  
• In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
  
• Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.
  ½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
  
• Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned.
  ½ cup Nutella
• Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.
  
• Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
• Allow the bread to cool for 15 minutes before slicing.
  

Notes

• You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
• Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
• If you prefer muffins, you’ll love these banana Nutella muffins!

Storage: Store Nutella banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 76g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 464mg | Fiber: 4g | Sugar: 41g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg

How to Make Nutella Banana Bread Step by Step

Prep: Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat your oven to 350°F.

Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Set aside.

Make the Batter: Using a hand mixer, beat ½ cup (1 stick) of unsalted butter, 6 ripe bananas, ½ cup of brown sugar, ¼ cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.

Swirl the Nutella: Place ½ cup of Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.

Bake the Bread: Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean. Allow the bread to cool for 15 minutes before slicing.

More Banana Bread Recipes To Try

• Chocolate Chip Banana Bread
• Chocolate Banana Bread
• Peanut Butter Cup Banana Bread
• Brown Butter Banana Bread
• Banana Bread with PB Glaze
• …Or try Banana Bread Protein Balls

The post Nutella Banana Bread appeared first on The Cookie Rookie®.

I’m a big biscuit lover, but these buttermilk biscuits really take the cake. They’re easy to make with simple ingredients, and they taste divine. The buttermilk is what really sets them apart. It’s slightly acidic and reacts with the baking soda to produce super light and fluffy biscuits. The acid also softens the flour, making these biscuits nice and tender. Finally, the flavor! I can’t get enough of that slightly tangy buttermilk flavor. There’s no better biscuit recipe than this one!

How to Store and Reheat

Store leftover buttermilk biscuits in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or oven.

Serving Suggestions

These buttermilk biscuits are so tasty with some homemade honey butter or Texas Roadhouse butter. They also make a great topping for my favorite cheesy chicken pot pie or base for strawberry shortcake!

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Buttermilk Biscuits Recipe

These tender, light, and flaky buttermilk biscuits are out of this world good! I love them slathered with butter or jam!

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 biscuits

Calories 222kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Pastry Cutter (optional)
• Rolling Pin (optional)
• Biscuit Cutter

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 tablespoon baking powder 12 grams
• ¼ teaspoon baking soda
• 1 tablespoon granulated sugar 13 grams
• 1 teaspoon kosher salt 3 grams
• 7 tablespoons unsalted butter 99 grams, cold and sliced thin (⅞ stick)
• ¾ cup cold buttermilk 170 grams, plus more for brushing the biscuits

Instructions

• Preheat the oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
  2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
  
• Add in the butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.
  7 tablespoons unsalted butter
  
• Pour in the buttermilk and stir until just combined.
  ¾ cup cold buttermilk
  
• Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
  
• Fold one side into the center, then the other, like a letter. Flatten the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
  
• Flatten the dough out into a ¾ inch rectangle for one last time.
  
• Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
  
• Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
  
• Let cool for 5 minutes before serving warm.
  

Video

Nutrition

Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 509mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 343IU | Calcium: 122mg | Iron: 2mg

How to Make Buttermilk Biscuits Step by Step

Whisk the Dry Ingredients: Preheat your oven to 425°F degrees, line a baking sheet with parchment paper, and set aside. Whisk 2 cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt in a large bowl until combined.

Cut in the Butter: Add in 7 tablespoons of thinly-sliced cold unsalted butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.

Stir in the Buttermilk: Pour in ¾ cup of cold buttermilk and stir until just combined.

Roll Out the Dough: Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.

Laminate the Dough: Fold one side into the center, then the other, like a letter. Flatter the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.

Flatten the Dough: Flatten the dough out into a ¾ inch rectangle for one last time.

Cut the Biscuits: Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.

Bake the Biscuits: Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.

Serve the Biscuits: Let cool for 5 minutes before serving warm.

More Biscuit Recipes to Try!

Breads, Rolls, Muffins

Angel Biscuits

Baking

Cheddar Bay Biscuits

Holiday Recipes

Sweet Potato Biscuits

Breads, Rolls, Muffins

Gluten Free Biscuits Recipe

The post Buttermilk Biscuits appeared first on The Cookie Rookie®.

I love a classic gingerbread cookie, but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!

How to Store

Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.

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Christmas Cutout Cookies Recipe

These Christmas cutout cookies are light, chewy, and hold their shape beautifully in the oven. So fun to decorate with the whole family!

Step-by-step photos can be seen below the recipe card.

Course cookie, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 42 cookies

Calories 133kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Baking Sheet
• Rolling Pin
• Cookie Cutters (assorted Christmas shapes)
• Piping Tip Set (optional)

Ingredients

For the Cookies

• 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• 1 cup granulated sugar 200 grams
• 2 large eggs 100 grams, room temperature
• 1½ teaspoons pure vanilla extract 6 grams
• ¼ teaspoon almond extract 1 gram, optional
• 3¼ cups all-purpose flour 390 grams
• 1 teaspoon baking powder 4 grams
• 1 teaspoon kosher salt 3 grams

For the Frosting

• 3 cups powdered sugar 339 grams
• 2 tablespoons milk 28 grams
• 2 tablespoons light corn syrup 39 grams
• ½ teaspoon pure vanilla extract 2 grams
• Gel food coloring optional
• Sprinkles optional

Instructions

• Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine.
  1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
  
• Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated.
  3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
  
• Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
  
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Roll out the dough to ¼-inch thickness on a floured surface.
• Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
  
• Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
  
• To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract.
  3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
  
• If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
  Gel food coloring
  
• Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
  Sprinkles
  

Notes

• Nutritional information does not include optional ingredients.

Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 149IU | Calcium: 11mg | Iron: 1mg

How to Make Christmas Cutout Cookies Step by Step

Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.

Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.

Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.

Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.

Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.

Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.

Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.

More Christmas Cookie Recipes to Try!

Cookies

Marbled Christmas Butter Cookies Recipe

Cookies

Christmas Sugar Cookies

Cookies

Splatter Paint Christmas Cookies

Cookies

M&M Christmas Cookies

The post Christmas Cutout Cookies appeared first on The Cookie Rookie®.

I wasn’t always the biggest fan of fruitcakes–they have a reputation for being dry, so I avoided those store-bought slices when I saw them on the Christmas dessert table. But my homemade recipe makes a super moist, rich, and flavorful fruit cake that totally changed my opinion of this old-fashioned dessert!

Ingredients for Fruitcake

• Dried & Candied Fruits: I used a combination of dried figs, apricots, and pineapple, plus candied cherries, raisins, and crystallized ginger. Chop everything up into small pieces so that they’re easy to distribute through the batter.
• Rum or Brandy: Alcohol adds moisture to the dried fruits, and infuses rich flavor. Rum, brandy, or whiskey is best for fruit cakes.
• Butter: Let the butter sit out for a while to soften, so that it’s easy to cream with the sugar.
• Sugar: Use granulated sugar.
• Sour Cream: This adds some extra moisture into the cake batter, so that it doesn’t end up dry.
• Egg: Binds ingredients to create structure in the cake.
• Flour: Use all-purpose flour.
• Orange Zest: One orange-worth of fresh zest adds some brightness to the final flavor of the cake.
• Cinnamon: Adds some warmth to the mix, which balances nicely with the sweetness of the fruit.
• Baking Soda: This leavening agent helps the cake rise properly.
• Nuts: Pecans, walnuts, or another chopped nut add texture; and they help balance out the sweetness of the cake.

Tips for Success

Soaking the dried fruit in liquor (like rum or brandy) is key to a moist fruitcake! The fruit will soak up all that extra moisture (and flavor) from the alcohol, so that it’s well-hydrated before being baked into the cake. Without that step, the dried fruit will try to steal moisture from the other ingredients in the cake batter, which will leave you with a drier result.

I recommend soaking the fruit for at least 2 hours, or overnight–12 to 24 hours is really ideal for the best of the best. I find it easiest to do this step the day before I bake the cake.

How to Store

Fruit cakes are known for having a long shelf-life, and this homemade recipe can be kept for quite a while too. It’s important to brush all sides of the cake with brandy, as instructed, to get the most out of it–this step is for both flavor and preservation!

Let the cake fully cool before storing. Wrap it in a layer of parchment paper, plastic wrap, or foil, then place it in an airtight container or resealable bag. It will keep at room temperature for up to 2 weeks, or in the refrigerator for up to 6 weeks.

Aging and longer-term storage can be achieved by wrapping the fruitcake in a brandy-soaked cheesecloth, but I designed this recipe to make an easy version you can bake and serve right away!

Serving Suggestions

This simple fruit cake would be beautiful served with candied nuts, sugared cranberries, or whipped topping. And pairing it with a chai latte, chai spiked with bourbon, or hot apple cider would really complement the rich and warm flavors of the cake!

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Fruit Cake Recipe

This easy homemade fruit cake recipe is filled with delicious dried fruit that's been soaked in alcohol, then combined with other rich ingredients and baked into a wonderfully moist and dense loaf cake.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 2 hours hours 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 16

Calories 284kcal

Author Krista Teigen

Ingredients

• ½ cup dried figs chopped
• ½ cup dried apricots chopped
• ⅓ cup raisins
• ½ cup candied cherries chopped
• ½ cup dried pineapple chopped
• ⅓ cup crystallized ginger chopped
• 1 cup rum or brandy see note*
• ½ cup butter (1 stick)
• 1 cup sugar
• ½ cup sour cream
• 1 egg
• 1 orange zested
• 2 cups all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup pecans chopped, or walnuts

Instructions

• Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl.
  ½ cup dried figs, ½ cup dried apricots, ⅓ cup raisins, ½ cup candied cherries, ½ cup dried pineapple, ⅓ cup crystallized ginger
  
• Pour the rum or brandy over the fruit, and let it sit for at least 2 hours or overnight.
  1 cup rum or brandy
  
• Preheat the oven to 325℉.
• Beat the butter and sugar until smooth. Then, beat in the sour cream, egg, and orange zest.
  ½ cup butter, 1 cup sugar, ½ cup sour cream, 1 egg, 1 orange
• In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
  2 cups all-purpose flour, ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon baking soda
• Add the dry ingredients to the wet ingredients, and beat until just combined.
• Using a spatula, fold in the fruit with the soaking liquid, ginger, and pecans.
  ½ cup pecans
• Pour the batter in a greased 9×5 loaf pan lined with parchment paper.
• Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 15 minutes. Then, remove it from the pan, and transfer to a rack.
• Brush the sides and top of the cake with brandy.
• Let the cake cool completely before serving or storing.
  

Notes

*If you prefer to make this fruit cake without alcohol, substitute an equal amount of apple juice or cranberry juice in place of the rum.

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 146mg | Fiber: 2g | Sugar: 26g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

How to Make Fruit Cake Step by Step

Soak the Dried Fruit: Add ½ cup of chopped dried figs, ½ cup of chopped dried apricots, ⅓ cup of raisins, ½ cup of chopped candied cherries, ½ cup of chopped dried pineapple, and ⅓ cup of chopped crystallized ginger to a bowl. Then pour 1 cup of rum or brandy directly over the fruit.

Soak: Let the dried fruit sit and soak for at least 2 hours, or overnight.

Cream Butter and Sugar: When ready to prepare for baking, preheat the oven to 325℉. In a bowl, beat ½ cup of softened butter and 1 cup of sugar until smooth. Then, beat in ½ cup of sour cream, 1 egg, and the zest of 1 orange.

Combine Batter Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of cinnamon, ½ teaspoon of salt, and 1 teaspoon of baking soda. Then add the dry ingredients to the wet ingredients, and beat until just combined.

Fold in Soaked Fruit: Using a spatula, fold the soaked fruit mixture into the cake batter, along with ½ cup of chopped pecans.

Bake: Grease and line a 9×5 loaf pan with parchment paper, then pour in the batter. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.

Cool and Finish: Let the cake cool in the pan for 15 minutes; then remove it from the pan (lift it up using the parchment paper), and transfer to a cooling rack. Brush the sides and top of the fruit cake with extra brandy. Then let it finish cooling completely before serving or storing.

More Traditional Cake Recipes

All Cake Recipes

Cakes + Cupcakes

Homemade Carrot Cake

Holiday Recipes

Pineapple Upside Down Cake

Desserts

Homemade Pound Cake (Classic)

Holiday Recipes

Sticky Toffee Pudding

The post Homemade Fruit Cake Recipe appeared first on The Cookie Rookie®.

This ain’t your momma’s apple pie— no, no, no. My salted caramel apple pie is rich, it’s indulgent, it’s elevated, and it’s downright delicious. I used tart Granny Smith apples to mellow out the sweet caramel sauce, and I think that’s what truly made this recipe a hit. It has a balanced flavor that’s not too sweet, and the caramel sauce makes it so rich and buttery. But the flaky salt is the real star here, so make sure to get the good stuff!

How to Store and Reheat

Store leftover salted caramel apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold, at room temperature, or gently warmed in the microwave.

Serving Suggestions

I like to serve this salted caramel apple pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try my pumpkin spice whipped cream!).

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Salted Caramel Apple Pie Recipe

This salted caramel apple pie takes an American classic to the next level with rich caramel sauce and flaky sea salt!

Step-by-step photos can be seen below the recipe card.

Course Dessert, pie

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Calories 315kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Pie Pan

Ingredients

• 7 cups Granny Smith apples 790 grams, peeled and sliced (about 7 apples)
• ½ cup brown sugar 107 grams
• ½ cup granulated sugar 100 grams
• ¼ cup all-purpose flour 30 grams
• 1 tablespoon lemon juice 14 grams (from ½ lemon)
• 2 teaspoons ground cinnamon 6 grams
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon kosher salt
• 2 9-inch refrigerated pie crusts 400 grams (1 package)
• 1 cup caramel sauce 320 grams, divided (click for recipe!)
• ½ teaspoon flaky sea salt
• 1 large egg 50 grams, whisked with 1 teaspoon of water
• 1 tablespoon turbinado sugar 11 grams

Instructions

• Preheat the oven to 350°F. Toss the apples with the brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.
  7 cups Granny Smith apples, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon kosher salt
  
• Line a 9-inch pie dish with one crust, cutting away any excess dough from the edges.
  2 9-inch refrigerated pie crusts
  
• Transfer the apples to the pie crust. Pour half of the caramel sauce over the apples. Then, sprinkle with flaky sea salt.
  1 cup caramel sauce, ½ teaspoon flaky sea salt
  
• For a lattice crust, place the 2nd crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges.
• Whisk together the egg and water. Then, brush the egg wash over the pie crust. Sprinkle the turbinado sugar over the crust.
  1 large egg, 1 tablespoon turbinado sugar
  
• Place the pie on a baking sheet, and bake for 30 minutes.
• Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly.
  
• Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.

Notes

Storage: Store salted caramel apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 60g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 178mg | Fiber: 4g | Sugar: 40g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

How to Make Salted Caramel Apple Pie Step by Step

Mix the Filling: Preheat your oven to 350°F. Toss 7 cups of peeled and sliced Granny Smith apples with ½ cup of brown sugar, ½ cup of granulated sugar, ¼ cup of all-purpose flour, 1 tablespoon of lemon juice, 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ⅛ teaspoon of ground cloves, and ¼ teaspoon of kosher salt.

Prep the Crust: Line a 9-inch pie dish with one of the refrigerated pie crusts, cutting away any excess dough from the edges.

Fill the Pie: Transfer the apples to the pie crust. Pour ½ cup of caramel sauce over the apples. Then, sprinkle with ½ teaspoon of flaky sea salt.

Top the Pie: For a lattice crust, place the second refrigerated pie crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1 inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges. Whisk together 1 large egg and 1 teaspoon of water. Then, brush the egg wash over the pie crust. Sprinkle 1 tablespoon of turbinado sugar over the crust.

Bake the Pie: Place the pie on a baking sheet, and bake for 30 minutes. Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly. Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.

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