Earl Grey Shortbread Cookies

I'm not sure when I became a little old lady, but I'm pretty sure I was born that way and am just aging gracefully into my born identity. One of the reasons I know this is because my favorite Christmas cookies are shortbread cookies. I've posted several shortbread recipes on this site, and now I have another one that I love nearly as much as my favorite.

This shortbread from SprinkleBakes is phenomenal. The addition of actual tea leaves both flavors the tea and gives a slight crunch, almost like poppyseeds, to the cookies. The original recipe has options for fancy versions that look beautiful (and I opted for one of them) and an easy slice-and-bake method.

I think these will be repeated for years to come. 

Earl Grey Shortbread Cookies

4 Tbsp. Earl Grey Tea

4 cups flour

1 tsp. sea salt

1 1/2 cups powdered sugar

2 cups unsalted butter, room temperature

Preheat oven to 300°F. 

In a large bowl, combine the tea, flour salt and powdered sugar with a whisk. 

In a large mixer, cream the butter for 30 minutes. Add the dry ingredients, and mix on low speed. The dough will slowly form and be thick. 

Remove the dough, and pat into a disk on plastic wrap. Chill for 10 minutes. Dust a work surface with flour, and roll dough to 1/4-inch thick or slightly thicker if you want to use an embossed rolling pin. To use an embossed rolling pin, flour the dough lightly and the rolling pin generously and roll dough to imprint the dough. If not using an embossed rolling pin, simply cut into squares or rectangles. 

Chill dough again 10 minutes in a freezer or until firm. Then bake for 20 to 22 minutes until bottoms are set and cookies are matte. Cool completely before serving. Makes 2-3 dozen, depending on the size you cut them. 

Vanilla Bundt Cake

This cake from Preppy Kitchen works perfectly for me each and every time. Trust me, I tested that theory by making 25 Bundt cakes in a short time span. Each one came out perfectly, so you can bet that I'm sharing the recipe here to find it again.

Vanilla Bundt Cake
3 cups flour (360 g.)
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 cup butter, room temperature
8 oz. cream cheese, room temperature
2 cups sugar (400 g.)
6 large eggs, room temperature
1 Tbsp. vanilla
1 cup milk, room temperature

Preheat the oven to 350°F. In a large bowl, whisk together the dry ingredients. In a mixing bowl, beat butter and cream cheese until smooth. Add sugar, and beat at medium speed until light and fluffy, about 5 minutes. Add 3 eggs, one at a time, beating until each one is fully incorporated. After adding 3 eggs, add 3 Tbsp. of flour mixture, and mix until combined. Beat in remaining eggs, one at a time, and then beat in vanilla.

Add 1/3 of the flour mixture at a low speed until combined. Add half the milk mixture, and mix until combined. Repeat, alternating with flour and milk and ending with the last of the flour. 

Carefully coat a 12-cup Bundt pan with shortening. (This means use a pastry brush to get every crack and crevice.) Coat with flour to ensure its thoroughly greased, and fix any spots that aren't fully greased. Pour the batter into the prepared pan, and tap gently a few times to settle the batter.

Bake 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Loosen with a butter knife on the edges, and invert onto a cooling rack to cool completely. 

Cinnamon Chai Coffee Cake

I've always enjoyed coffee cake, dating way back to childhood and Bisquick coffee cakes. This chai version from A Classic Twist caught my eye because I love chai flavors. It's quick enough to pull together within an hour, and it's a wonderful balance of sweet and spice. 

Cinnamon Chai Coffee Cake
2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/2 cup brown sugar

1/2 cup melted butter or coconut oil

3 eggs

1/2 cup plain Greek yogurt

1 tsp. vanilla
Crumble Topping and Swirl

3/4 cup flour

1/2 cup brown sugar

1/4 cup melted butter or coconut oil

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. cardamom

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

1/4 salt

Cinnamon Glaze

1/2 cup powdered sugar

1 Tbsp. milk

1/4 tsp. cinnamon

Preheat oven to 350°F. Line a 9 x 9 pan with parchment paper, and set it aside. 

Whisk together flour, baking powder, baking soda, salt and spices in a large bowl. In another medium bowl, combine the sugar, coconut oil, eggs, yogurt and vanilla. Whisk until well combined. Slowly pair the wet ingredients into the dry ingredients. Gently mix until no clumps remain. 

Pour half this mixture into the prepared pan. 

Combine the crumble topping together, and sprinkle half the mixture onto the batter. Carefully spread the remaining batter on top of the crumble. Then sprinkle the remaining crumble topping over the batter. 

Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. While the cake is cooking, prepare the glaze by combining the ingredients together. Once the cake comes out of the oven, drizzle with glaze. Serve warm. 

Broccoli Cheddar Chicken Casserole

This recipe from Half-Baked Harvest sounded like one our entire family would enjoy: noodles, cheese, chicken and broccoli. We absolutely loved this and devoured the leftovers with pleasure. 

Well, all of us except my youngest who refused to even try it. Apparently it looked too different for him to process because he took one look at it, got up, carried his plate to the garbage and dumped it. (He does have a genetic disorder that impacts all aspects of his functioning, so most kids might say they don't want to eat it ... he lacks the words, but he can still communicate that message.)

Regardless, we will definitely repeat this recipe in our household. It was a great way to use up some broccoli that was stuck in the back of the freezer, and it's a perfect blend of flavors. It would even be delicious without the chicken for a meatless meal.

Broccoli Cheddar Chicken Casserole
1 Tbsp. olive oil
1 onion, chopped
2 carrots, chopped
3/4 lb. boneless chicken breast, cubed
1 tsp. garlic powder
Salt and pepper
2 Tbsp. butter
2 Tbsp. fresh thyme
1 tsp. paprika
1/2 tsp. cayenne
2 cups chicken broth
1 1/2 cups milk
1 lb. short-cut pasta
3 cups broccoli florets, chopped
1/3 cup Parmesan cheese, grated
1 1/2 cups Cheddar cheese, grated

Preheat oven to 425°F. Heat olive oil in a large pot over medium heat. Add the onion and carrot, and cook about 5 minutes. Stir in the chicken, and season with salt and pepper. Add the butter, thyme, paprika, garlic powder and cayenne, and cook until golden and toasted, about 2-3 minutes. 

Add the broth and milk. Bring to a gentle boil over medium heat, and add the pasta and broccoli. (I waited until the end to add the frozen broccoli, right before I put it in the oven.) Stir frequently until pasta is al dente, and the broth has been absorbed, about 8-10 minutes. 

Stir in parmesan and 1 cup of cheese. If needed, transfer casserole into an oven-safe dish. Scatter remaining cheese on top, and bake 20 minutes. Serve warm with additional thyme and fresh basil if available. Serves 6-8.

Caramel Apple Cookies

These cookies from Buttermilk by Sam are the essence of fall: oats, apples and caramel flavors combined with a hint of cinnamon. Although I highly recommend following the recipe, even without the apples, you still get a delicious cookie.

Caramel Apple Cookies
1/2 cup butter, softened
2/3 cup (135 g.) brown sugar
1/2 tsp. baking soda
1 tsp. vanilla
2 large egg yolks
1/4 tsp. salt
1 cup (100 g.) oats
3/4 cup (100 g.) flour
1/2 tsp. cinnamon
22 g. freeze-dried apples, ground into a powder
12-13 chewy sea salt caramels

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

Beat together butter and brown sugar for 5 minutes, until light and creamy. Add the egg yolks, and beat an additional 2 minutes. Add the salt, soda, vanilla and oats, and beat to combine. Fold in the flour and apples. 

Scoop about 2 Tbsp. of dough for each cookie, using damp hands if needed to prevent the dough from sticking. Wrap the dough around a caramel, and place dough ball on cookie sheet.

Bake 10 to 12 minutes, until the edges are golden. Cool completely on cookie sheets to prevent caramel from sticking to parchment paper and breaking the cookies. Makes 12-13 cookies. 

Homemade Tortillas

When I tutored a lovely lady from Guatemala, she mentioned snacking on tortillas. At the time, I thought that sounded rather lackluster as a snack because I imagined eating the tortillas I bought from the store for all our Mexican dishes. However, when I first made these homemade tortillas from Half-Baked Harvest, I immediately understood. Fresh, homemade tortillas are snack worthy. They elevate any Mexican-inspired meal from good to great. They add a lot of wow to a meal for very little effort.

In other words, if you've never tried homemade tortillas, then you should probably try these.

Homemade Tortillas
3 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
5 Tbsp. salt, room temperature
1 cup hot water

In a bowl, combine the flour, baking powder and salt. Add the butter, and then pour over the hot water. Stir until a shaggy dough begins to form.

Turn the dough onto a floured counter. Use your hands to knead the dough for 1 to 2 minutes until it forms a smooth ball. Cover the bowl with a damp towel, and let it rest 10 minutes. 

Cut the dough into 12 to 14 equal wedges, and then roll each wedge into a ball. Use a rolling pin or a tortilla press to roll the dough into an 8-inch circle. Heat the skillet over medium-high heat. Add a drizzle of olive oil and then a tortilla. Cook 30 to 60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate, and cover with a towel. Repeat with remaining dough. 

Serve warm or save for later. Keep the tortillas in an airtight container for up to 3 days or freeze for longer storage. Makes 12 to 14 tortillas. 

Cookie Cake

I’ve baked plenty of skillet chocolate chip cookies because they are so good, but this was the first time I baked one as a cookie cake frost. (I’ll be honest, most of the skillet cookies are devoured while warm because *again* they are so good!) This recipe from Cookies and Cups is a solid choice for cookie cakes.

Cookie Cake

¾ cup butter, room temperature
¾ cup brown sugar
¼ cup sugar
1 egg, plus 1 egg yolk
2 tsp. vanilla
¾ tsp. baking soda
½ tsp. salt
1 2/3 cup flour
1 ½ cups chocolate chips

Preheat oven to 350°F. Coat a 9-inch pan with baking spray, and line the bottom of the pan with parchment paper. In the bowl of a stand mixer, mix the butter and sugars on medium for 2 minutes, scraping the bowl as needed.

Add in the eggs, vanilla, baking soda and salt. Mix for 30 seconds. Turn the mixer to low, and add in the flour until just combined. Stir in chocolate chips.

Press dough into the prepared pan, lightly wetting your hand to prevent sticking. Bake 20 to 25 minutes until the edges are set, and the top is no longer glossy. If needed, cover with foil if the edges are browning too quickly.

Cool completely before removing from the pan. Makes 1 9-inch cookie cake.

Browned Butter Cookies

I used this recipe from Cookies and Cups to make butterscotch pretzel cookies, which were amazing. I’ve also adapted it multiple times to simply be chocolate chip cookies or even salted caramel cookies. I do recommend chilling or freezing the dough to lessen the spread, which I include in my version of the recipe.

Butterscotch Pretzel Browned Butter Cookies

1 cup butter
2 ½ cups flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups brown sugar
2 eggs
2 tsp. vanilla
¾ cup butterscotch chips
¾ cups chocolate chips
1 cup coarsely chopped pretzels
Flakey sea salt

Preheat oven to 350°F. In a medium saucepan, melt the butter over medium heat, and bring it to a boil. Swirl until butter becomes a deep amber color and develops a nutty fragrance. Cool 20 minutes.

In a large bowl, whisk together flour, baking soda and sea salt. Set aside.

Once butter has cooled, whisk in sugar, eggs and vanilla. Pour this mixture into the flour bowl, and stir gently to incorporate. Stir in chips and pretzels.

Use a 2-Tbsp. cookie scoop (or large spoon) to drop the dough 3 inches apart on a baking sheet. Chill in the fridge for 10 minutes or ideally the freezer for 10 minutes prior to baking. Bake for 10 to 12 minutes or until the edges are golden. (Frozen dough will take a few minutes longer to bake.) Allow the cookies to cool 2-3 minutes at least or until set, and then transfer to a wire rack to cool completely. Top with sea salt if desired. Makes 30 small cookies (or fewer if you make them my size).

Browned Butter Blueberry Muffins

This muffin base is versatile, as I’ve used it for blueberries, raspberries and chocolate chips. It yields delicious muffins, but what I really like is that you prepare the batter at night and refrigerate overnight. This recipe from Buttermilk by Sam has been made multiple times in our house in the last couple weeks. It also works for breakfast for dinner to start the muffins in the morning before work.

Browned Butter Blueberry Muffins

1 stick butter
170 g. sugar or brown sugar
1 egg
1 tsp. vanilla
½ tsp. sea salt
½ tsp. cinnamon
190 g. buttermilk
260 g. flour (can substitute half the flour with oat or whole wheat)
1 ¾ tsp. baking powder
150 to 200 g. blueberries or chocolate chips
Turbinado or vanilla sugar for topping

Brown the butter, by heating over medium heat until it becomes golden and nutty. Set aside to cool at least 20 minutes. Then stir in sugar and whisk well. Add in vanilla, salt, cinnamon and egg, and whisk until smooth and shiny. Whisk in buttermilk, and then add flour and baking powder, stirring just until combined. Stir in berries or chocolate chips. Refrigerate overnight.

The next morning, preheat oven to 425°F. Line your muffin tin with liners or grease extremely well (and say a prayer to the baking gods). For regular muffins, fill each with about ¼ cup batter. For jumbo muffins, divide batter among 6 muffins. Sprinkle tops with sugar.

Bake 5 minutes, and then reduce oven to 375°F. Bake another 15 to 20 minutes, until muffins are done. Cool 5 minutes before removing from the pans. Makes 6 jumbo muffins or 10 regular muffins.

Lemon Blueberry Granola

Chocolate is my love language, so I always gravitate toward recipes with chocolate rather than fruit-based recipes. But there are so many delicious fruit flavors and combinations, and this lemon blueberry granola from Two Peas & Their Pod captured my attention. I'm so glad it did because this is a new family favorite. It's tart, yet sweet. Lemon and blueberry were meant to be together, and this granola makes the magic happen.

Lemon Blueberry Granola
2 1/2 cups oats

1 cup unsweetened coconut

1 cup chopped almonds

2 Tbsp. brown sugar

1/4 tsp. sea salt

1/3 cup maple syrup

1/3 cup coconut oil, melted and cooled

Zest of 2 lemons

2 Tbsp. fresh lemon juice

1 cup dried blueberries

Preheat oven to 325°F. Line a large baking sheet with parchment paper. 

In a large bowl, combine oats, coconut, almonds and salt. In a small bowl, combine the sugar and the liquid ingredients and the zest. Pour liquid mixture over oats, and stir to evenly coat. 

Spread on baking sheet, and bake 30 minutes, stirring halfway. Granola is done when lightly golden. Cool completely before adding dried blueberries. Makes about 5 cups. 

S'mores Granola

Clearly I'm getting caught up on recipes from the past couple months, and we've tried quite a few new granolas. This version from Always Order Dessert earned rave reviews. It makes breakfast taste like dessert while still carrying some resemblance of nutritional value. (You can always decrease the add ins to lower the sugar content while still retaining the s'mores flavor profile.)

S'mores Granola
2 1/2 cups oats
1/2 cup wheat germ
1 tsp. salt
1/2 stick butter
1/4 cup brown sugar
1/3 cup brown rice syrup (or maple syrup or honey)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside. 

In a large bowl, combine oats, wheat germ and salt. In a medium saucepan, combine butter, sugar and syrup together over medium heat until the butter melts and sugar dissolves. Stir vigorously to combine the mixture into a thick syrup.

Pour the syrup mixture over the oats, and stir well to coat. Spread evenly on baking sheet, and bake 10 to 15 minutes until oats are golden brown, stirring at least once. Sprinkle on chocolate chips as soon as you remove it from the oven, and let it cool completely (and it should harden as it cools). Add in mini marshmallows. Makes about 4 cups of granola. 

Peanut Butter Pretzel Granola

We're always on the hunt for new granola flavors. I had done pretzels and peanut butter together as granola bars, so I decided to give that combo a whirl as granola. This recipe from Meg's Everyday Indulgence hits both the sweet and salty notes, and it's easy to add in chocolate chips if you prefer a bit more sweet. 

Peanut Butter Pretzel Granola
1/3 cup honey
1/2 cup plus 2 Tbsp. peanut butter
2 Tbsp. canola oil
2 tsp. vanilla
3 cups oats
2 cups crushed pretzels
1/4 cup salt
1/2 tsp. cinnamon

Preheat oven to 300°F. Microwave honey and peanut butter together until smooth, and stir in oil and vanilla. In a large bowl, combine the oats, pretzels, salt and cinnamon. Pour the peanut butter mixture onto the oats, and stir well to coat. 

Pour granola onto a lined baking sheet, and bake 40 minutes, stirring every 10 minutes, until golden. 

Cookie Butter Cupcakes

If you've never tried cookie butter before, you definitely should. I've found it as Biscoff cookie spread or Speculoos cookie butter, and both are equally delicious. If you're wondering what to do with this amazing cookie spread, I most frequently eat it from a spoon.

But if you want something a bit more polished, then these cupcakes are the perfect avenue to enjoy cookie butter. I adapted a brown sugar cupcake from Sally's Baking Addiction and modified my standard buttercream to maximize the cookie butter flavor in this treat.

Cookie Butter Cupcakes
Cupcakes
1 2/3 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup packed brown sugar
1 stick butter, melted and slightly cooled
1 egg, room temperature
1/4 cup yogurt
3/4 cup milk
1/2 Tbsp. vanilla
1/2 Tbsp. cookie butter emulsion
Frosting
1 1/2 sticks butter
1/4 cup lard
3 1/2 cups powdered sugar
1/2 cup cookie butter
1 tsp. vanilla
1/2 tsp. cookie butter emulsion
1 Tbsp. hot water
Garnish
Cookie crumbs
Cookies, cut in half

Preheat oven to 350°F. Combine dry ingredients together, and set aside. Whisk melted butter and sugar to combine, and then add remaining liquid ingredients. Once that mixture is well combined, gently stir in the dry ingredients until mixed. Pour into prepared cupcake liners (12). 

Bake 20 minutes or until cupcakes are done. Cool completely before frosting.

To make the frosting, beat butter and lard together until smooth. Gradually add powdered sugar, and mix well. Add in liquid ingredients, and beat until fluffy. Frost cupcakes as desired (and you'll likely have extra frosting, which is delicious to eat with any extra Biscoff or Speculoos cookies). 

Garnish with cookie crumbs and half a cookie immediately prior to serving (to retain their crunch). Makes 12 cupcakes. 

S'mores Pie

This s'mores pie from Buttermilk by Sam caught my eye because we have s'mores lovers in our family, and s'mores cookies and s'mores granola were both huge hits. I adapted her recipe to include a peanut butter layer because peanut butter is a staple on our s'mores. I also used the marshmallow fluff recipe from Sally's Baking Addiction instead of a more traditional meringue to help it hold up better. 

This is rich and delicious. The peanut butter layer pulls everything together perfectly.

S'mores Pie

Crust

230 grams graham cracker crumbs (I used about half Biscoff cookie crumbs)

113 grams butter, melted

Ganache

283 grams dark chocolate, finely chopped

300 grams heavy cream

1 tsp. vanilla

1/2 tsp. salt

Peanut Butter Layer

1/2 peanut butter

1/4 powdered sugar

1/4 cup light corn syrup

1/3 cup heavy cream

Fluff

4 egg whites

200 grams sugar

1/2 tsp. cream of tartar

1 tsp. vanilla

Preheat oven 350°F. Combine crumbs and butter until well mixed, and press crust into a 9-inch pie plate. Bake for 10 minutes, and then press crust down to remove the puffiness. Let cool completely.

To make the ganache, heat the heavy cream over medium heat until the edges start to bubble, and then pour over chocolate. Let stand 5 minutes, and stir until smooth. Stir in vanilla and salt. Pour into prepared pie crust. Chill at least 1 hour.

To make the peanut butter layer, combine all ingredients in a small saucepan over low heat until melted. Stir to combine, and cool to room temperature, and then pour over ganache. Chill at least 1 hour.

To make the fluff, combine egg whites and sugar with cream of tartar in a double boiler. Stir constantly over medium heat until it reaches 160°F. Pour into a mixing bowl, and beat on high 5 minutes. Stir in vanilla, and spread on top of pie. Right before serving, torch with a kitchen torch or broil carefully in the oven. Serves 8.

Oreo Cake

We celebrated my husband's 40th birthday in style with this Oreo cake from SprinkleBakes. She does amazing creations and always has such reliable recipes. I followed her suggestion and splurged on sprinkles. I didn't know sprinkles could taste that could. Seriously, I just want to eat handfuls of sprinkles now. 

Our sitter said this was the favorite cake she's tried at our house ... and she's tried quite a few. 

Oreo Cake

1 cup plus 2 Tbsp. butter, room temperature

1 1/2 cups sugar

3 cups flour

1/2 tsp. baking soda

1 1/4 tsp. baking powder

1/2 tsp. salt

5 egg whites

2 tsp. vanilla

3/4 sour cream, room temperature

2/3 cup whole milk, room temperature

15 whole Oreo cookies, center creams removed

Chocolate Sprinkles Buttercream

1 1/2 cups unsalted butter

6 cups powdered sugar

2 tsp. vanilla

Milk or cream to thin to desired consistency

2/3 cup real chocolate sprinkles, such as DeRuijter

Chocolate Ganache & Decorations

1/2 cup chocolate chips

1/4 cup heavy cream

6 whole Oreos

Preheat oven to 350°F. In bowl of electric mixer, beat the butter until creamy. Sprinkle in sugar gradually as you mix. Beat until light and fluffy.

In separate large mixing bowl, sift together dry ingredients. 

In a 4-cup measuring cup, whisk together egg whites, vanilla, sour cream and milk. 

Beat 1/3 of the dry ingredients into the butter mixture until just incorporated. Add in half the liquid mixture, and beat until combined. Add another 1/3 of dry ingredients, and then remaining liquid mixture. Finish with the flour mixture, and beat until fluffy, about 2 minutes.

Grease and flour three 8-inch round cake pans. Coarsely crush the Oreo cookies into the cake batter, and stir by hand to mix. Bake the cakes for 25 to 30 minutes or until the cake springs back when pressed in the center. Cool 10 minutes on wire racks before flipping out to cool completely on wire racks.

To make the frosting, beat the butter until creamy. Add powdered sugar, and beat until combined. Add vanilla, and mix well. Beat on medium, adding milk or cream 1 Tbsp. at a time until the mixture thins to piping consistency.  Beat on high until the frosting turns almost white in color, about 4 minutes. Scrape down bowl, and beat again on high speed. Fold in the chocolate sprinkles. Set aside 2/3 cup of frosting to a piping bag fitted with a large open star tip. 

Fill 2 of the cooled cake layers with about 1/2 cup of buttercream on each layer. Spread evenly, and stack them and place the third cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Chill the cake until the frosting firms, about 25 minutes. Using the reserved piping bag of frosting, pipe 6 large swirls on the top edge of the cake, evenly spaced. Chill the cake while you make the ganache. 

In a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high for 1 minute. Allow the hot mixture to stand 2 minutes, and then whisk together until smooth. Let cool slightly. The mixture should be quite liquid and not thick before applying to the cake. 

Spoon the ganache conservatively at the edges of the cake, and around the frosting swirls, to control the amount of drip you desire. The pour or spoon more of the ganache onto the top of the cake, so that it covers the entire center. Immediately lean whole Oreo cookies at an angle against each frosting swirl. 

Chill the cake to set. Store at room temperature in an airtight container. Serves 12.

Parmesan Orzo

This recipe from How Sweet Eats is extremely quick to put together, about 20 minutes. It's delicious the first time around and elevates a meal to amazing. Any leftovers can be reheated with a bit of heavy cream, and it's great with roasted vegetables mixed in to make a meal out of leftovers. 

I used a mix of Italian cheeses with some goat cheese as well. My husband would have protested if I used Parmesan ... if he realized it.

Parmesan Orzo

3 Tbsp. butter

16 oz. orzo

32 oz. chicken stock

1/2 cup freshly grated Parmesan cheese

1/4 chopped herbs or 1 Tbsp. mixed dried herbs

Salt and pepper

Melt butter in saucepan over medium heat. Stir in the orzo, and cook for a few minutes, stirring often, to toast the orzo. Pour in the stock, along with a pinch of salt and pepper. Bring to a boil, and then reduce to simmer and cover. Simmer for 12 to 15 minute, stirring once or twice to prevent the orzo from sticking, until the liquid is absorbed. Stir in the cheese and herbs. Serves at least 6. 

Sour Cream Chocolate Cake

I don't care if you make this cake from Love and Olive Oil. I mean, it's a good cake, moist and delicious. But if you make this frosting, please invite me to come visit. I want to make this frosting again just to eat with everything. It's rich, delicious and just the right amount of tang to make me want to eat the frosting off a spoon.

The frosting is where it's at. But the frosting is a soft frosting, so it's not going to give you beautiful swirls on cupcakes. It's also probably going to be a bit slippery if you try to stack cakes. So make some type of snack cake - or this cake is delicious - and slather it with this frosting.

Sour Cream Chocolate Cake

110 g. flour

175 g. sugar

45 g. Dutch-process cocoa powder, sifted

1 tsp. baking powder

1/4 tsp. sea salt

1/4 tsp. baking powder

80 g. sour cream

56 g. vegetable oil

1 large egg, room temperature

2 tsp. vanilla extract

100 ml hot water

Frosting

80 g. heavy cream

56 g. butter

56 g. dark chocolate, chopped

100 g. sugar

30 g. Dutch-process cocoa powder

80 g. sour cream

1 tsp. vanilla

Dash salt

Preheat oven to 325°F. Lightly butter or grease the sides of an 8-inch round pan, and line with parchment paper. In a bowl, whisk together dry ingredients. In another bowl, whisk together the sour cream, oil, eggs and vanilla until evenly incorporated. Stir wet ingredients into dry ingredients.

Pour in hot water, and stir until smooth. Spread batter into pan, and smooth. Bake 35 to 40 minutes until cake is done. Remove from oven, and cool on wire rack until pan is cool enough to touch. Invert onto wire rack to cool completely. 

To make the frosting, melt butter and cream together in a small saucepan over medium heat. Remove from heat, and stir in chopped chocolate. Stir until completely melted. Add in sugar, cocoa powder and salt. Whisk until mixed, and then whisk in sour cream and vanilla until smooth and shiny. Set aside, and let cool until slightly thickened and spreadable, about 15 to 30 minutes, stirring occasionally. When it's the consistency of peanut butter, spread onto the cake. Store in the refrigerator for up to 5 days, but serve at room temperature. 

Note: For a darker cake, use 1/3 dark cocoa powder in both the cake and the frosting. 

Sugar Cookie Mocktails

This recipe from Orchids and Sweet Tea was an instant favorite with my children, and I can understand why. It's definitely a sweet treat, worthy of being dessert to cap off a meal, and it does indeed taste like a sugar cookie cocktail. 

Sugar Cookie Mocktail

2 cups almond milk, room temp (or any milk)

1 tsp. powdered sugar

2 tsp. agave

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup sweetened condensed canned milk

2 tsp. cinnamon sugar spice blend (can use simply cinnamon and sugar blend)

Whisk together ingredients, and pour over crushed ice in glasses. Top with whipped cream and sprinkles if desired. Makes 1 mocktail.

S'mores Cookies

I have my favorite cookies that I bake in frequent rotation, but my cookie of the month club encourages me to break out of my personal favorites ... or else people would be eating chocolate and peanut butter cookies every month. That's a good thing because that is how I discovered these s'more cookies from A Cozy Kitchen. 

My family protested when I only had a few samples for them, so I had to make a second batch for them and then a third. My husband really liked these cookies, and one of our sitters said they may take the top spot for her. 

S'mores Cookies

2 cups (240 grams) flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbsp. unsalted butter

1/2 cup (100 grams) brown sugar

1/2 cup (100 grams) sugar

1/2 tsp. vanilla

1 egg

1 egg yolk

4 oz. milk chocolate, chips or chopped chocolate

1 graham cracker

2 oz. mini marshmallows

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, soda and salt. 

In the bowl of a stand mixer, beat together butter, brown sugar and sugar together until light and fluffy, about 2 to 3 minutes. Pour in the vanilla, and beat again. Add the egg and egg yolk, and beat until just combined. Pour in the flour mixture, and mix until just mixed. Then stir in chocolate and graham crackers. 

Scoop out 6 balls of dough, and space them evenly on a baking sheet. Bake for 5 minutes, and then carefully add 3 to 4 mini marshmallows to the top of each cookie. Bake another 6 to 7 minutes until golden. Cool 5 minutes on the baking sheets, and then transfer to a cooling rack.

Makes about 16 cookies. 

Gingerbread Granola

This was a new granola recipe that I tried this winter from Well Plated, and it was delicious. It's perfect for the winter season, but it's so delicious you could enjoy it any time of the year. 

Gingerbread Granola

1 1/2 cups oats

1/4 cup uncooked millet or quinoa

1/4 cup ground flaxseed

3/4 cup chopped pecans

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

1/4 cup coconut oil, melted

3 Tbsp. maple syrup

2 Tbsp. molasses

3/4 tsp. vanilla

Preheat oven to 350°. Combine dry ingredients together in a bowl. In a separate bowl, combine coconut oil, maple syrup, molasses and vanilla. Once wet ingredients are combined, stir into dry ingredients until evenly mixed and coated.

Spread granola evenly on a baking sheet lined with parchment paper. Bake for 20 minutes, stir and then press back into a flat layer. Bake 10 more minutes. Granola will still be sticky, but it should finish drying as it cools. Cool completely, and then store. Makes about 3 cups.