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Ricotta-Blueberry Muffins
Snack American

Ricotta-Blueberry Muffins

4.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
  2. 2 Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
  4. 4 Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
  5. 5 Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

By Annie

Boozy Watermelon
Snack

Boozy Watermelon

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place watermelon in a non-reactive container with a tight-fitting lid. Add cachaca and sugar. Cover container with the lid and shake until watermelon is coated and sugar is dissolved.
  2. 2 Refrigerate watermelon until watermelon is fully infused, 2 hours to overnight. Shake mixture again before serving.

By Lisa Combest

Maple and Honey Caramel Corn
Snack

Maple and Honey Caramel Corn

5.0

Prep
10 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
  2. 2 Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
  3. 3 Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
  4. 4 Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
  5. 5 Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

By jfree52

Chocolate Chunk Berry Brownies
Snack

Chocolate Chunk Berry Brownies

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
  3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

Coffee-Dusted Pear Galette
Snack

Coffee-Dusted Pear Galette

2.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Blueberry Mojito Tea Bread
Snack Latin American

Blueberry Mojito Tea Bread

3.0

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
  2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp

Spiked Caramel Apple Cider
Drink American

Spiked Caramel Apple Cider

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
  2. 2 Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
  3. 3 Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
  4. 4 Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
  5. 5 Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.

By Juliana Hale

Shelly Hospitality's Blueberry Turnover Hand Pies
Dessert American

Shelly Hospitality's Blueberry Turnover Hand Pies

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
  3. 3 Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
  4. 4 Bake in preheated oven until browned, 18 to 20 minutes.

By Shelly Hiddleson

Fresh Raspberry Turnovers
Dessert American

Fresh Raspberry Turnovers

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  2. 2 Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
  3. 3 Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
  4. 4 Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.
  5. 5 Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
  6. 6 Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
  7. 7 Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
  8. 8 Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
  9. 9 Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.

By Mott's

Roasted Pork Shoulder with Pomegranate Sauce
Dinner American

Roasted Pork Shoulder with Pomegranate Sauce

4.4

Prep
20 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt, and pepper. Place in a roasting pan.
  2. 2 Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
  3. 3 Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar, and cinnamon.
  4. 4 After the roast has been in the oven for 45 minutes, baste it with pomegranate sauce, using a brush to apply it to the top and sides. Continue to roast the pork, basting every 10 minutes, until the internal temperature has reached 180 degrees F (80 degrees C), about 30 minutes. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.

By The Magpie

Spiced Cranberry Jam
Pantry American

Spiced Cranberry Jam

4.8

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  2. 2 Blend cranberry jam into desired consistency using an immersion blender.
  3. 3 Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

By LauraF

Heavenly Cranberry Scones
Dessert American

Heavenly Cranberry Scones

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 2 Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
  3. 3 Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
  4. 4 Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

By Lindsay

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Vegan Strawberry Muffins
Bread & Baking American

Vegan Strawberry Muffins

5.0

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
  2. 2 Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
  3. 3 Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
  4. 4 Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
  5. 5 Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

By Oceanura

Aunt Josephine's Fresh Pear Cake
Dessert American

Aunt Josephine's Fresh Pear Cake

4.7

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
  2. 2 Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
  3. 3 Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

By Sarah

Renee's Strawberry Rhubarb Pie
Dessert American

Renee's Strawberry Rhubarb Pie

4.8

Prep
30 min
Cook
55 min
Total
115 min

Instructions

  1. 1 Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.
  4. 4 Stir filling; pour into the prepared pie plate. Moisten the rim of the crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.
  5. 5 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.

By Renee

Buttermilk Strawberry Shortcake
Dessert American

Buttermilk Strawberry Shortcake

4.9

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
  3. 3 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
  4. 4 Stir in buttermilk until the flour mixture is moistened.
  5. 5 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  6. 6 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.
  8. 8 Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  9. 9 Serve strawberries with juice over the baked biscuits.

By Emmie4life

Blackberry Muffins
Breakfast American

Blackberry Muffins

4.4

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Whisk together milk, egg, melted butter, and vanilla in a medium bowl until well combined.
  3. 3 Mix together flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until well combined. Make a well in the center and pour in egg mixture. Stir until just combined. Gently fold in blackberries. Divide batter evenly into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins in the pan for 10 minutes before removing to cool completely on a wire rack.

By Robin Surland

Apple-Cranberry Tart
Dessert American

Apple-Cranberry Tart

4.8

Prep
30 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Place cranberries in a small bowl; cover with boiling water. Soak until plump, about 15 minutes; drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
  3. 3 Cut a deep vertical slice in both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade; cut into thin half-slices according to manufacturer's instructions. Repeat with remaining apple.
  4. 4 Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
  5. 5 Combine white sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl; stir into apple mixture.
  6. 6 Roll pie crust out on a floured work surface to a 10-inch round; transfer to the prepared baking sheet.
  7. 7 Spoon apple mixture into center of crust, leaving a 2-inch border. Lift up edges of crust; fold around apple mixture. Brush edges with egg white; sprinkle turbinado sugar over tart.
  8. 8 Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

By lutzflcat

Peach Scones
Breakfast American

Peach Scones

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. 2 Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
  3. 3 Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  4. 4 Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
  5. 5 Mix with a fork just until large clumps of dough form. Gently fold in peach.
  6. 6 Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.
  7. 7 Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
  8. 8 Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

By LauraF

Rhubarb Galette
Dessert American

Rhubarb Galette

4.0

Prep
15 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl.
  3. 3 Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime.
  4. 4 Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough.
  5. 5 Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
  6. 6 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.
  7. 7 Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.
  8. 8 Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.
  9. 9 Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal.
  10. 10 Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.
  11. 11 Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven.
  12. 12 Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.
Ricotta Berry Cake
Dessert American

Ricotta Berry Cake

5.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
  2. 2 Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
  3. 3 Whisk ricotta cheese and milk together in a small bowl until smooth.
  4. 4 Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
  5. 5 Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
  6. 6 Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

By LauraF

Rhubarb Scones
Breakfast American

Rhubarb Scones

5.0

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
  3. 3 Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
  4. 4 Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
  5. 5 Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
  6. 6 Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
  7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
  8. 8 Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

By Pam Lolley

Best Sweet Potato Muffins
Bread & Baking American

Best Sweet Potato Muffins

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
  3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Carrot-Walnut Muffins
Breakfast American

Carrot-Walnut Muffins

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  2. 2 Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
  3. 3 Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
  4. 4 Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  5. 5 Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

By Jane

Lemon and Orange Yogurt Muffins
Breakfast American

Lemon and Orange Yogurt Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
  3. 3 Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
  4. 4 Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
  5. 5 Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

By lutzflcat

Salted Caramel Apple Pie
Dessert American

Salted Caramel Apple Pie

5.0

Prep
60 min
Cook
50 min
Total
290 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until pieces are completely separated and coated with flour mixture. Using your hands, work butter into the flour mixture until well combined and butter pieces are no larger than a pea.
  3. 3 Gently stir in 1/4 cup cold water with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
  4. 4 Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky.
  5. 5 Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in the refrigerator for at least 1 hour or up to 3 days. (If chilling for longer than 1 hour, let dough sit at room temperature for at least 15 minutes before rolling in Step 9.)
  6. 6 While the dough is chilling, make the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until completely melted and amber in color, 10 to 15 minutes.
  7. 7 Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
  8. 8 Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from the heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
  9. 9 Make the filling: Stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
  10. 10 Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the strained liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from the heat and set aside at room temperature.
  11. 11 Preheat the oven to 400 degrees F (200 degrees C). Position an oven rack in bottom third of oven. Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
  12. 12 Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce.
  13. 13 Place remaining dough circle over top and press into apple mixture and into edges of pan. Using your fingers, fold the edges under and crimp to seal.
  14. 14 Brush the top and edges of dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
  15. 15 Bake pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.
  16. 16 Remove pie from the oven and transfer to a wire rack to cool completely, about 2 hours.
  17. 17 Serve pie with remaining caramel sauce, if desired.

By John Somerall

Boiled Raisin Cake II
Dessert

Boiled Raisin Cake II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.
  2. 2 Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
  3. 3 Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

By Kaniska

Tart Lemon Drop Jelly Shots
Drink

Tart Lemon Drop Jelly Shots

4.7

Prep
10 min
Cook
20 min
Total
405 min

Instructions

  1. 1 Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
  2. 2 Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
  3. 3 Sprinkle gelatin into saucepan.
  4. 4 Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
  5. 5 Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
  6. 6 Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
  7. 7 Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

By RainbowJewels