Kumquat Glazed Honey Oat Cookies

Picture this: A soft and chewy oatmeal cookie with a deep honey flavor- doesn’t that sound delicious? They were but they needed something more. Like a glaze. A citrus glaze. A tangy yet sweet super amazing kumquat glaze. Which brings you to perfection.

Ingredients: Cookies (adapted from Giant Honey and Oat Cookies in Betty Crockers Ultimate Cookie Book)

1 and 1/2 cups granulated sugar

3/4 cup unsalted butter, softened

2/3 cups honey

1 large egg

1 large egg white

1 teaspoon vanilla extract

3 and 1/3 cups quick-cooking oats

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Kumquat Glaze

2 cups powdered sugar

1/4 cup kumquat juice

Recipe: Cookies

Preheat the oven to 350F and grease two baking sheets.

On low speed, mix together the sugar, butter, honey, egg, egg white, and vanilla for about 2 minutes. Then mix on medium speed until smooth and combined.

In a separate bowl, mix together the oats, flour, baking soda, and salt. Slowly add to the wet batter on low speed.

Scoop dough into 1/4 cup measurements.

Bake for 10 minutes- they will still be very soft on top and look undone. They’re not! Let cool before glazing.

Kumquat Glaze

Whisk together all ingredients!

Enjoy!

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German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

Enjoy!

 

Red Velvet Roll Cake

 

 

I just wanted to show you this cake and where I got the recipes from. It’s a gorgeous red velvet cake roll with the best cream cheese frosting. You’ll want to make this at least everyone Valentine’s Day.

I used this cake recipe and this recipe for cream cheese frosting.

Enjoy!

Strawberry Cream Pie with Cake Crumbs

No, it’s not the best picture, but it is a really, really, good pie. Strawberry infused milk creates a yummy custard topped with thick and fluffy whipped cream which is then topped with delicious cake crumbs. Yum. Plus it’s pink so, duh, make it for Valentine’s Day.

Ingredients: Strawberry Infused Milk

2 cups whole milk

1 cup half-and-half

2 cups chopped strawberries

Strawberry Cream Pie

3 cups strawberry infused milk

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

Cake Crumbs

2 and 1/4 cups cake flour

1/4 cup dry nonfat milk powder

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

Whipped Cream

1 cup heavy whipping cream

1/4 cup granulated sugar

1 teaspoon vanilla

Recipe: Strawberry Infused Milk

Bring all ingredients to a boil.

Let boil for 30 seconds and then remove from heat and cover for forty minutes.

Sieve before using.

Strawberry Cream Pie

Warm the strawberry milk for a minute on medium heat.

Add the sugar, cornstarch, and salt.

Cook, stirring constantly, over medium heat.

Cover for two minutes.

Temper egg yolks with a tablespoon of the milk mixture and then add the egg yolks back into the custard.

Cook for one minute, stirring constantly,

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm before filling into the pie crust.

Cake Crumbs

Preheat the oven to 35oF.

Blend the flour, milk powder, salt, and baking powder together.

Mix in the butter and then the eggs and vanilla.

Beat until smooth.

Spread into a cookie pan and bake for 12-15 minutes, or until the bottom is golden brown.

Let cool.

Whipped cream

Beat whipped cream until lighter, then add in the sugar, slowly, then the vanilla extract.

Whip until very light and fluffy.

Enjoy!

 

Red Velvet Chocolate Chip Cookies

Another Valentine’s Day themed recipe! These red velvet cookies are amazing. They are soft and slightly chewy with the signature red velvet flavor.

Ingredients: Cookies

1/2 cup unsalted butter, cold

3/4 cup granulated sugar

2 large egg yolks

3 tablespoons full-fat sour cream

1 teaspoon vanilla extract

*red food coloring gel

1 and 1/2 cups all-purpose flour

2 tablespoons unsweetened natural cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Recipe: Cookies

Preheat the oven to 350F.

Cream together the butter and sugar until light and fluffy.

Beat in the egg yolks until smooth; add the sour cream, vanilla, and food coloring.

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

While mixing on low, gradually pour the dry mixture into the wet until smooth.

With a spoon, stir in the chocolate chips.

Bake for ten minutes.

Enjoy!