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RASPBERRY CHEESECAKE COOKIES
Sharing a FAVORITE in our house… Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with these Raspberry Cheesecake Cookies!
These delectable treats boast a soft and chewy texture, embracing the rich creaminess of cheesecake while bursting with the sweet-tart flavor of real raspberries. Each bite is a heavenly combination of velvety cheesecake goodness and the delightful freshness of ripe berries. Perfectly baked to golden perfection, our Raspberry Cheesecake Cookies are a delightful symphony of flavors that will leave your taste buds craving more.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- Raspberry Cheesecake Cookies offer a unique and gourmet twist to traditional cookies.
- Ultimate Soft and Chewy Texture.
- Incredibly easy to whip together!
- Most requested recipe in my friends!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – Cream cheese has a smooth and creamy texture, which adds a luscious and velvety consistency to this recipe.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Eggs – Eggs act as a binding agent and provide extra moisture in the recipe.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Raspberry Muffin Mix – Jiffy Raspberry muffin mix is the perfect addition to this recipe! This can be found at Walmart or Amazon using this link.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Fresh (or frozen) Raspberries – Fresh raspberries add an extra burst of flavor and yumminess to this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixer, cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with our Raspberry Cheesecake Cookies! Each bite is a symphony of velvety cheesecake, dotted with swirls of vibrant raspberry goodness. The soft, melt-in-your-mouth texture is complemented by the sweet-tart burst of real raspberries, creating a heavenly treat that tantalizes your taste buds. These cookies are a delightful marriage of rich cheesecake flavor and the freshness of ripe raspberries, making them the ultimate sweet escape. Perfect for sharing or savoring all to yourself.
Ingredients
- 1/2 Cup Butter softened.
- 4 oz 1/2 block Cream Cheese
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 7 oz pkg Raspberry Muffin Mix (Jiffy is the best)
- 3/4 cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 cup White Chocolate Chips
- Frozen Raspberry cut small
Instructions
- Preheat oven to 350° F.
- Cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
- Eat & Enjoy
RECIPE FAQS
- Q: What makes your Raspberry Cheesecake Cookies special? A: Our Raspberry Cheesecake Cookies are a unique blend of smooth cheesecake richness and the vibrant flavor of real raspberries. The combination of a soft, chewy texture and the sweet-tart burst of berries creates a truly indulgent and delightful cookie experience.
- Q: How should I store the Raspberry Cheesecake Cookies? A: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
- Q: Can you make this recipe in advance? A: I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
Classic Banana Nut Bread
A classic Banana Nut Bread Recipe from the Recipe box of my dear grandmother.
Banana Nut Bread is a classic recipe and a STAPLE recipe in my household!
Why is it a staple, you might be asking yourself? Well.. EVERY. SINGLE. WEEK. without fail, I buy bananas because Pat and I have big plans in our heads to “eat more fruit”… and just like clockwork, by the week, they are brown. Not like a cute spotted brown banana, I am talking full on brown. And who wants to eat brown bananas? certainly not me…
But fear not because brown bananas are EXACTLY what this recipe calls for! And what better way to put those bananas to good use than a classic banana bread?
This Banana Bread recipe is a classic, homemade treat from my beloved grandmother’s recipe box dating back over three generations. Over the years, it has been made, tweaked, and perfected to the delicious creation that I post here. It can be made with either walnuts or pecans, depending on your preferences, or without nuts all together!
This recipe is easy to throw together in a standard mixer (or in a large bowl with a whisk if you prefer the old-fashioned way) and comes together in the blink of an eye. Plus, aside from it just being easy, it is absolutely delicious!!!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Ripe Bananas – BROWN. BROWN. BROWN. You can’t have banana bread without bananas and what better way to use up those brown bananas.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Vegetable Oil – In this recipe, this oil is the ingredient that binds the dry ingredients together and gives a smooth finish.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt, and it perfects the balance of flavors.
- Walnuts or Pecans, optional – These are the perfect addition to any classic banana bread recipe. They not only add a little extra crunch, but they elevate the flavor ten-fold,
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Start by prepping your Kitchen, which includes Preheating the oven to 350 degrees F.
- next, pre-measure all of your ingredients – this step will save time later.
- In a standard mixer, combine bananas, sugar, oil, eggs & vanilla – blend well.
- in a separate bowl, combine all dry ingreints.
- Slowly add in dry ingredients & blend well.
- Fold in optional nuts. I prefer pecans in my loaf, however my dad prefers walnuts – it is up to you!
- Pour mixture into 2 greased bread loaf pans.
- Bake for 40 minutes or until a toothpick comes out clean.
- Top with butter and serve warm. Enjoy!
WHY YOU’LL LOVE THIS RECIPE…
- This recipe is a CLASSIC!
- This recipe is LOADED with yumminess!
- There is NO chill time with this recipe!
- This recipe is easy and delicious!
RECIPE FAQS
- Q: What makes your Banana Bread special? A: To be honest… banana bread is banana bread. Regardless of what recipe you follow, it will be delicious and a great use of those brown bananas! However, what makes mine special to me is that this recipe comes from my family recipe book. Sure, there is probably similar recipes online, but this has been passed down from person to person and that alone makes it not only special but is a true testament to the quality and deliciousness.
- Q: How should I store Banana Bread? A: To keep your Banana Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate for up to a week or freeze for longer storage. Just be sure to thaw it at room temperature when you’re ready to enjoy it.
- Q: Is your Banana Bread nut-free? A: By default, I traditionally add nuts to my Banana Bread recipe. However, if you have allergies or specific preferences, they can easily be left out!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Indulge in the warmth of homemade goodness with my irresistibly moist Banana Bread. Each slice is a symphony of sweet ripe bananas, hints of vanilla, and a perfect blend of spices, creating a heavenly aroma that fills your kitchen. Whether paired with a cup of coffee for breakfast or enjoyed as a delightful afternoon snack, this Banana Bread is a timeless classic that never fails to satisfy your sweet cravings! But don’t take my word for it.. give it a try for yourself!
Banana Nut Bread
This Banana Bread recipe is a classic, homemade treat from my beloved grandmother's recipe box dating back over three generations. Over the years, it has been made, tweaked, and perfected to the delicious creation that I post here. It can be made with either walnuts or pecans, depending on your preferences, or without nuts all together!
Equipment
- Standard Mixer or Electric Mixer option but recommended
Ingredients
- 4 Bananas, Browned
- 1 Cup Sugar
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 Tsp Vanilla
- 2 Cups All-Purpose Flour
- 1 1/2 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 Cup Walnuts or Pecans
Instructions
- Preheat oven to 350 degrees F.
- In a mixer, combine bananas, sugar, oil, eggs and vanilla, blend well.
- Slowly add in dry ingredients and blend well.
- Fold in optional nuts.
- Pour mixture into 2 greased bread loaf pans.
- Bake for 40 minutes or until a toothpick comes out clean.
- Top with butter and serve warm. Enjoy!
I hope that you Enjoy! Please leave a comment if you make this recipe with feedback!
CHOCOLATE SUGAR COOKIES
Sharing this delicious twist on a classic sugar cookie recipe… Chocolate Sugar Cookies!
Have you ever had a Chocolate Sugar Cookie? If you’re anything like me, the answer to this question is likely no. Which is absolutely MIND BLOWING to me! How on earth did I go 27 years before tasting this rich and delicious creation?
Recently, I whipped up a large batch of these cookies and sent them to work with Pat. One of his co-workers told him her thought the idea sounded gross and he didn’t think he would like them. AT the end of the day, he reported not only liking them but that he had eaten SIX that day. Safe to say, if you’re a chocolate lover like me, this recipe is for YOU!
This recipe has quickly become a staple around my house when I am in a pinch to whip something yummy up on a time crunch! They are sweet, rich and truly delicious. Plus they require NO chill time and come together in 30 minutes or less!
These are seriously DELICIOUS! But don’t take my word for it. Give them a chance and let me know your thoughts!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is PERFECT for the chocolate lovers in your life.
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Cocoa Powder – Cocoa powder gives these cookies their rich, chocolatey flavor
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Extra sugar for rolling/coating
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
RECIPE FAQS
- What kind of cocoa is best? I am biased and always use HERSHEY cocoa powder. However, any cocoa will do the trick!
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Rich Chocolate Sugar Cookies
Looking for something new, easy and delicious for your next potluck, family dinner or event? Look no further! THIS RECIPE IS AMAZING!
These Chocolate Sugar cookies are easy to make and the flavors are ridiculously good. Pat brought these to work with him and they were gone within the FIRST HOUR! Need a sweet tooth fix this week? THIS. IS. IT!
Ingredients
- 1 cup Butter room temperature
- 1 1/2 Cups Sugar + addition 1/2 Cup for rolling
- 2 Eggs
- 1 tsp Vanilla
- 1 3/4 Cups Flour
- 3/4 Cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside.
- In a large bowl or standard mixer, cream the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes.
- Next, add the eggs one at a time and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Serve with milk and enjoy!
SPRINKLE COOKIES
Sharing these easy old-fashioned sprinkle cookie Recipe. This is a recipe straight out of my family’s recipe box and so ridiculously delicious!
Looking for the PERFECT Sprinkle Sugar Cookie recipe? Look no further! These cookies are a delicious take on a classic, old-fashioned sprinkle cookie recipe with a little modern flare. They are FLUFFY, SUGARY, SWEET and Loaded with SPRINKLES!
When I was a kid, I would go CRAZY for the school bake sale. Partially because I have a wild sweet tooth, as you all can probably guess, but also because I have always loved seeing the delicious creations that others make around me. When given money to purchase goodies from the sale, I almost always went for cookies. and more specifically, SPRINKLE COOKIES. Something about the soft center and sweet outside has always spoke to me.
This homemade sprinkle cookie recipe is filled with colorful sprinkles. And who doesn’t love sprinkles?! The recipe requires NO chill time and comes together in 30 minutes or less!
All you need is a standard mixer (or a bowl, if you prefer to mix by hand), a handful of ingredients, and a warm oven to bring these delicious cookies to life.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe reminds me of elementary school bake sale days!
- This recipe is LOADED with sprinkles!
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- EVERYTHING IS BETTER WITH SPRINKLES!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – This adds a little extra creamy goodness to the mixture.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Powdered Sugar – powdered sugar helps to give the batter a cakey texture.
- Large Egg – You’ll need one large egg for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Sprinkles – Rainbow sprinkles are my FAVORITE but any sprinkles will work in this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350. and line a baking sheet with a silicone mat or Parchment paper.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
- Serve & Enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Sprinkle Cookies
Equipment
- 1 Standard Mixer, Handheld Mixer, Whisk
- 1 Baking Sheet
Ingredients
- 2 1/4 Cups Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter Softened
- 4 OZ Cream Cheese
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1 Egg
- 2 Tsp Vanilla
- 1 Cup Rainbow Sprinkles or sprinkles of your choice
Instructions
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
Notes
The cookies may look a little undercooked when you remove them from the oven – that is perfect! They will continue to set up while cooking. Do not overcook or they will get crunchy and hard.
RECIPE FAQS
- Q: Can I use any type of sprinkles for sprinkle cookies? Of course, you can use a variety of sprinkles to decorate sprinkle cookies. Traditional rainbow sprinkles are commonly used, but you can also experiment with different shapes, colors, and sizes to create unique designs. Have fun with it!!
- Q: How do I prevent the sprinkles from bleeding into the cookie dough? To prevent sprinkles from bleeding into the cookie dough, use nonpareils or jimmies instead of larger sprinkles. Additionally, chilling the cookie dough before baking can help maintain the integrity of the sprinkles.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container.
- Q: How do I store leftover sprinkle cookies? Store leftover sprinkle cookies in an airtight container at room temperature for up to one week. If you prefer, you can also freeze the cookies for longer storage and thaw them at room temperature before serving.
Classic Blueberry Scones
Sharing a FAVORITE in our family… classic blueberry scones. This recipe takes a bit of time to come together but the end product is absolutely delicious!
Every year, I set out to master 2 skills in the kitchen. In 2023, my goal was to master both bread and scones. Both of which have been so fun to learn, play and create. When it comes to scones, this recipe was the first one that I created that has been super flakey and delicious.
Last week, at dinner with my family, my brother told me that out of all of the sweets that I make, scones are by far his favorite. Which is saying a lot because he is a PICKY critic. But all that to say, these scones are not only easy to whip together but they are truly delicious!
If you’re like me, scones are one of those recipes that I don’t make often but when I do, I am always very thankful because they are scrumptious! And fresh, homemade scones > store bought scones any day of the week!
WHY YOU’LL LOVE THIS SCONE RECIPE…
- Classic & delicious recipe.
- Bakery style scones.
- Fluffy, Flakey & Delicious!
- Fun to learn new skills & create delicious treats!
- Most requested recipe in my family!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
- Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
- Heavy Whipping Cream (or Half&half or milk)
- Powdered Sugar – This is used for the optional glaze
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
4. In a small bowl, mix together the buttermilk and vanilla.
5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
8. Put the wedges on a baking sheet covered with parchment paper.
9. Place cookie sheet in the fridge for one hour, to allow the scones to set.
10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
12. Cool completely on a wire rack.
13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.
14. Carefully drizzle glaze over scones and allow time to set before serving.
15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Blueberry Scones
The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!
Ingredients
- 2 Cups Flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Cold
- 1 tsp Vanilla Extract
- 3/4 Cup Buttermilk
- 1 Cup Frozen Blueberries Floured
Instructions
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
- In a small bowl, mix together the buttermilk and vanilla.
- Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
- Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
- Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
- Put the wedges on a baking sheet covered with parchment paper.
- Place cookie sheet in the fridge for one hour, to allow the scones to set.
- After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
- Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
- Cool completely on a wire rack.
- Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
RECIPE FAQS
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
CHOCOLATE CHIP COOKIES
SHARING MY FIRST RECIPE ON MADICAKES.. EEK!!
As my first official recipe posted, it only seems fitting that it would be my mom’s famous (well famous in my eyes), Chocolate Chip Cookie Recipe!
Every once in a while, we all have a sweet tooth and a craving for a sweet and sugary treat. If you’re anything like me and my fiancé, that craving occurs just about every night, thirty or so minutes after we eat dinner… without fail. For me, I blame and credit my sweet tooth on the endless supply of sweets readily available in my childhood home (Thank mom & dad).
Growing up, our mom did not bake often. (sorry to call you out mom)… But when she did, she went all out.. I am talking 5+ recipes going at once, multiple dozen of each, pots & pans filling the sink and sugar all over. But out of all of the recipes she has made, this one is by far the one that has stuck with me throughout all of this time.
This recipe is a classic tribute to traditional, crowd-favorite, chocolate chip cookies. However, the magic happens in the techniques behind the recipe. As you will see, this recipe adds an extra step in dissolving the baking soda which kick starts the activation, while giving the cookies a smooth and fluid texture. Once you try this recipe, I promise you will not need another chocolate chip cookie recipe!
Not crazy about traditional chocolate chip cookies? No problem! Try adding any of your favorites… M&Ms, Candy pieces, Sprinkles, Peppermint, you name it! The sky is the limit!
Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a modern twist on the classic cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Hot Water
- Chocolate Chips – I enjoy mixing semi-sweet, milk chocolate and dark chocolate chips together in my cookie recipes.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter and sugars, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- In a small dish, combine baking soda in the hot water. Mix until dissolved completely.
- Add baking soda mixture and salt to the mixing bowl.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Add Chocolate Chips and any other desired additions.
- Once the mixture is well combined, scoop out 1 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Bake cookies for 8-10 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Eat and enjoy!
RECIPE FAQS
- Can you add or change toppings? Yes, of course! I like to mix different kinds of chocolate chips when I bake. However, you can add anything you’d like – M&Ms, Candy Pieces, Sprinkles, Nuts, etc.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Mom’s Famous Chocolate Chip Cookies
These chocolate chip cookies are mouthwatering good! They require no chill time and come together in 30 minutes or less. So grab a bowl, gather your ingredients, and get to baking!
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Water Hot
- 1/2 tsp Salt
- 2 Cups Chocolate Chips Semi Sweet
Instructions
- Preheat oven to 350.
- In a standard mixer, cream together butter and sugars, until smooth and creamy.
- Beat in eggs, one at a time.
- Stir in Vanilla, mix well.
- In a small dish, dissolve baking soda in the hot water.
- Add baking soda mixture and salt to the mixing bowl.
- Slowing add in flour, one cup at a time. Mix well.
- Add Chocolate Chips and any other desired additions.
- Scoop cookie dough by the tablespoon (I use a 1.5 Tbsp cookie scoop from amazon – it is the BEST).
- Bake cookies at 350 degrees F for 8-10 minutes.
- Allow cookies to cool on a wire rack before eating.
- Eat and enjoy!
HAPPY NEW YEAR &
WELCOME TO MADI CAKES!
For those that do not know me, my name is Madi Schoenekase (soon to be McAnulty). Baking has always been my passion in life. Since I was a little girl, my dad always told me that one day it was my destiny to grow up and open a bakery called “MadiCakes” – named after the traditional and old-school nursey rhyme “Patty Cakes”.. Little did he know at the time that not only would I continue to love baking throughout my life, but I would later marry a man named Pat who I ironically call “Patty”… And he is the best taste tester there ever was.
While I did not pursue a degree in culinary, and my day to day might look a little different than the average online baking blog (I sit at a computer screen all day), the kitchen has always continued to be the place that both calms me after a long day and sparks the greatest joy and creativity in me. My favorite part about being a baker is allowing myself to experiment, fail, and overcome. As you’ll learn here, baking is a science and behind every new invention, there will be times of trial and error and there will be recipes that end in a TOTAL DISASTER… But that is life, and this is a safe place to learn, grow, and achieve. Because while failure is inevitable, there is no greater joy that mastering a new skill or technique in the kitchen or creating a new truly delicious recipe. All of this to say, I am so happy that YOU are here to learn, grow, and achieve with me this year and for years to come. This passion project is just getting started and I cannot wait to see the places that we grow together!
Cheers to 2024 and to making life sweeter one treat as a time!
