Sugar Cookie Cups

These adorable Sugar Cookie Cups filled with buttercream are the tastiest little treats - perfect for any occasion!\

Prep Time: 30minutes mins

Cook Time: 12minutes mins

Total Time: 42minutes mins

Servings: 35 cookie cups

Equipment

• Mini Muffin Tin

Ingredients

Sugar Cookie Dough*

• 3/4 cup salted butter softened

• 3/4 cup sugar

• 1 egg

• 1 teaspoon vanilla

• 1/4 teaspoon almond extract optional

• 1/2 teaspoon baking powder

• 2 cups flour

Buttercream Frosting*

• 1/4 cup salted butter softened

• 1 1/3 cups powdered sugar

• 1/2 teaspoon vanilla

• 1 tablespoon milk or heavy whipping cream

• food coloring optional

• sprinkles optional

Instructions

Make the Sugar Cookie Cups

1. Preheat oven to 350F and grease 36 mini muffin cups with cooking spray.
2. In the bowl of a stand mixer, beat the butter and sugar until well-combined.
3. Stir in the egg, vanilla and almond extract (if using).
4. Add the baking powder and flour and stir until combined.
5. Scoop the dough by rounded tablespoons (about 1" in diameter) and roll into a ball. Place one in each muffin tin cup and flatten with your fingers (no need to form a "cup"....just flatten).
6. Bake for about 10 minutes, or until golden brown around the edges.
7. Use the cap of a bottle (I use the cap of my vanilla extract bottle) to press into each cookie to form a "cup."
8. Let cool for 5 minutes in the pan and then remove to a wire cooling rack.

Make the Frosting and Assemble

1. In the bowl of a stand mixer, stir the butter until smooth.
2. Add the powdered sugar and vanilla and stir to incorporate.
3. Add the milk (or cream) and beat until smooth, adding an addition 1/2 - 1 tablespoon of milk, if needed for desired consistency. Stir in food coloring, if desired.
4. Scoop the frosting into a piping bag or resealable baggie and pipe into each of the cooled cookie cups.
5. Top with sprinkles, if desired.

Notes

*You can also make these using store-bought sugar cookie dough and store-bought frosting.  You'll follow the recipe just as you would once the dough has been made.

Monster Cookie Dough Truffles

If you love the taste of cookie dough, these little morsels are for you!! With peanut butter, M&M's, chocolate chips and oats, these Monster Cookie Dough Truffles always hit the spot!

Prep Time: 20 mins

Dipping Time: 30 mins

Total Time: 50 mins

Course: Dessert

Servings: 36 Calories: 178kcal

Author: Kelsey

Ingredients

• 1/4 cup butter softened
• 3/4 cup creamy peanut butter
• 1/4 Cup brown sugar
• One 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 1/2 cup mini chocolate chips
• 1/2 cup M&M's (or mini M&M's)
• 12 ounces Semi-sweet chocolate chips OR peanut butter chips
• 2 tablespoons shortening (ie Crisco)
• additional M&M's, oats, etc for garnish

Instructions

1. In the bowl of a stand mixer, beat together the butter, peanut butter and brown sugar until light and fluffy.
2. Add the sweetened condensed milk and vanilla.
3. Stir in the oats, mini chocolate chips and M&M's.
4. Let mixture chill in the fridge for at least an hour (it'll be easier to work with!).
5. Roll the mixture into balls; set in fridge while you make the coating.
6. In a microwave-safe bowl, stir together the chocolate chips (or peanut butter chips) and shortening.
7. Microwave at 50% power for 45 seconds. Stir. If it's not completely melted, microwave in 15 second intervals (at 50% power) until melted.
8. Dip the balls in the coating and place on a waxed paper-lined baking sheet.
9. Sprinkle with M&M's and oats.

10. Let chill and enjoy!

Crock Pot Crack Potato Soup

Ingredients:

1 cup sour cream

½ tsp black pepper

4 cups chicken broth

6 cups diced potatoes (Russet or Yukon Gold)

1 small onion, finely chopped

2 cloves garlic, minced

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 packet (1 oz) Ranch Seasoning mix

½ cup cooked turkey bacon, chopped (or regular bacon)

½ tsp salt (adjust to your taste)

½ tsp smoked paprika (optional)

2 green onions, chopped for garnish

Extra shredded cheddar cheese for garnish

Directions:

Prepare the Soup Base:

In the crock pot, combine the diced potatoes, chopped onion, minced garlic, ranch seasoning, and chicken broth.  Stir well.

Slow Cook the Soup:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and fully cooked.

Mash Some Potatoes:

Once the potatoes are soft, use a potato masher to mash SOME of the potatoes in the crock pot for a thicker consistency, leaving some chunks for texture.

Add the Creaminess:

Stir in the softened cream cheese, sour cream, shredded cheddar cheese, chopped bacon, black pepper, and smoked paprika (if using).  Mix well until the cream cheese and cheddar have melted and blended into the soup.

Cook a Bit More:

Cover and cook on low for an additional 20-30 minutes, allowing the flavors to combine and the soup to thicken slightly.

Serve:

Ladle the soup into bowls and garnish with extra shredded cheddar cheese, chopped green onions, and additional bacon pieces for extra flavor and crunch.  Serve with crusty bread or rolls for dipping.  Enjoy this rich, creamy crock pot potato soup! 

Easy Strawberry Bread

Prep Time: 15 minutes 

Cook Time: 1 hour 

Total Time: 2 hours Yield: 1 loaf

This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.

Ingredients

Bread

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 3/4 cup (180ml) buttermilk, at room temperature*
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour

Vanilla Icing

• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract or vanilla bean paste
• Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (177°C). Grease an 8×4-inch loaf pan like this one or this one with nonstick spray. Set aside.
2. Make the bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
3. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.
4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.
5. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.
6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
7. Make the icing: Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.
8. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

Notes

Freezing Instructions: It’s best to freeze this bread without the icing, and ice the bread after thawing and before serving. Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

Update in 2023: This recipe was originally published in 2014. Over the years, I made some subtle improvements to improve the taste and texture. The recipe used to call for 1 teaspoon of baking soda, but the baking powder + baking soda combination above produces a better-tasting crumb. The recipe also used to call for 1 cup (240ml) buttermilk, but the bread was often too wet.

Can I use a 9×5-inch loaf pan? I recommend baking this strawberry bread in a 1-lb. (8×4-inch) loaf pan like this one or this one. If all you have is a 9×5-inch loaf pan, you can use it, but expect the bread to be a little shorter/flatter. The bake time is about the same.

Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Vanilla: I love using vanilla bean paste in the bread and icing because it combines both extract AND vanilla bean seeds. You can, of course, use pure vanilla extract instead. If you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/4 of a vanilla bean in the bread batter, and use the seeds from another 1/4 of the vanilla bean in the icing. (This is in addition to the liquid vanilla extract.)

Can I Use Frozen Strawberries? I strongly recommend using fresh, as frozen or thawed berries produce a mushy bread. If you need to use frozen, thaw and pat as dry as possible before tossing in flour.

Glazed Strawberry Muffins: Preheat oven to 425°F (218°C) and spray a 12-count muffin pan with nonstick spray, or line with cupcake liners. Prepare batter as directed above. Fill each cupcake liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. Top with glaze. Makes about 12 muffins.

Find it online: https://sallysbakingaddiction.com/glazed-strawberry-bread/

Unbelievably Moist Banana Bread

This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!

Prep Time 10 minutes

Cook Time 1.5 hours

Servings 2 loaves

INGREDIENTS

• 2 cups sugar
• 1 cup soft margarine or butter, (two 1/2 cup sticks of butter)
• 5 eggs
• 2 cups flour
• 6 tbsp buttermilk, (reg milk will work too)
• 2 tsps baking soda
• 1-1/2 cups ripe bananas, about 4-5 small
• 1 cup nuts, chopped (optional)

INSTRUCTIONS

1. Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter. Fill your pan to around 2/3 full.)
2. Pour into greased loaf pans. I used a 9x5 and a 4x8 for the extra. Bake 60-65 minutes at 350 degrees. Check doneness at 45 minutes with a toothpick.
   If using a bundt pan, bake for 50-60 minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F.
   (Note: It’s okay to let the crust get very dark if cooked for longer, it is supposed to be and won’t hinder the taste).
3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

RECIPE NOTES

Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.

It is okay to cook longer until center is firm. Edges may turn very dark – that’s okay. It will taste the same!

Freezing Instructions: This bread can be frozen if you cool it completely before freezing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

https://forksnflipflops.com/recipe/moist-banana-bread/print/

Ultra Creamy Cheesy Grits Recipe

It’s time to dust off an old family classic. You’re gonna love this one: ultra-creamy Cheesy Grits!

Prep Time 5 minutes

Cook Time 25 minutes

Servings 8 servings

Calories 542kcal

Ingredients

• 2 & ⅓ cups heavy cream
• 2 cups unsalted chicken stock
• 1 cup white stone-ground grits not instant or quick cook
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 6 tablespoons salted butter plus more for serving
• 4 ounces cream cheese softened and cubed
• 6 ounces shredded sharp cheddar cheese divided

Instructions

1. Add the cream, chicken stock, cup of grits, pepper, salt, garlic powder, and onion powder to a dutch oven or large pot, and stir to combine.
2. Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
3. Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
4. Add the butter and stir it in until melted.
5. Add the cream cheese and about 4 ounces of the cheddar cheese.
6. Stir to combine and melted. Take off the heat and serve immediately with more butter and cheddar.

Notes

Stir Frequently: This prevents the grits from sticking to the bottom of the pan and burning.

Taste Test: Always taste the grits before serving to adjust the seasonings.

Creaminess Alert: If the grits thicken too much, add a little water or extra chicken broth.

Cheese Matters: Always use good quality cheese for the best flavor.

Freezer-Friendly: Freeze in individual portions for a quick meal later.

Double Up: This recipe is easy to double if you’re feeding a crowd or want lots of leftover grits.

Nutrition

Calories: 542kcal | Carbohydrates: 21g | Protein: 11g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 501mg | Potassium: 197mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1730IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 0.5mg

https://thissillygirlskitchen.com/ultra-creamy-cheesy-grits-recipe-how-to-freeze

Strawberry Honey Butter

This Strawberry Honey Butter is an amazing condiment, perfect for toast, pancakes, muffins, or any baked good. And only takes minutes to whip up!

Prep Time: 10minutes minsTotal Time: 10minutes mins

Servings: 16 (about 1 1/2 cups total)

Ingredients

• 1 cup unsalted butter ,room temperature
• pinch of kosher salt
• 8 small strawberries ,stems removed, chopped
• 1/4 cup honey

Instructions

1. In a medium bowl, crush strawberries using a potato masher (you should end up with 1/2 cup); set aside.
2. Place butter and salt in the bowl of a food processor; pulse a few times until butter is fluffy. Scrape down the sides, if necessary.
3. Add in the mashed strawberries; pulse several more times until incorporated.
4. Add in the honey and pulse until incorporated, and light and fluffy.
5. Leave on the counter for a couple days or transfer to an airtight container and refrigerate until needed (bring to room temperature before serving.)

Notes

Salted vs. unsalted butter. I almost always bake and cook with unsalted butter because it ensures that I can control the amount of salt in the food, and the flavor. Also, different companies add varying amounts of salt to their butter - removing the salt from the butter takes all the guess work out of the equation. BUT, this strawberry honey butter would be delicious with either unsalted or salted. If you use salted butter, omit the pinch of extra salt listed in the written recipe. Or taste after everything is blended and adjust to your liking.

Don't have a food processor? If you don’t have a food processor, you can easily use a bowl and hand held mixer following the same steps listed.

Halve the recipe. A little of this flavored butter goes a long way - if you don’t think you’ll go through it fairly fast, simply cut the recipe in half. You can always make it again, since it’s so easy!

Storage. This can be stored on the counter if it will be eaten within a couple days, or in the refrigerator in an airtight container, up to a week, then allow to come to room temperature before serving. You can also freeze it up to 2 months (it's safe after that, but quality significantly diminishes.) Thaw overnight in the refrigerator, then set out to reach room temperature.

Nutrition

Serving: 1.5tablespoons · Calories: 119kcal · Carbohydrates: 5g · Protein: 1g · Fat: 12g · Saturated Fat: 7g · Cholesterol: 31mg · Sodium: 2mg · Potassium: 12mg · Fiber: 1g · Sugar: 5g · Vitamin A: 355IU · Vitamin C: 2.1mg · Calcium: 3mg 

https://bellyfull.net/wprm_print/27410