Cannoli Cones

Chocolate Peanut-butter Cookie Sandwiches🍫😚 Y’all voted for more holiday recipes yesterday and this cookie sandwich is one of my favorites. It only involves 6 ingredients total! It makes 10 sandwiches. Full recipe below. Ingredients: Cookie: * 1 cup brown sugar * 1 1/8 cup peanut-butter * 1 egg * 1 1/2 tsp vanilla extract Ganache: * 1 cup chocolate chips or 8oz chocolate * 2/3 cup heavy cream Directions: * Preheat oven to 350 degrees F. * Make Ganache by heating heavy cream in a small pot on medium heat till it comes to a simmer with bubbles. Pour over chocolate and stir. Let it sit to cool while you make your cookies. * Make Cookie by combining brown sugar, peanut butter, egg and vanilla extract in a bowl and mix together with a spoon. Scoop balls of a full 1/2 tbsp in size on a cookie sheet. Press down with fork. Bake for 10-12 minutes. * Let cookies cool. Place ganache in piping bag and pipe ganache on a bottom of a cookie and place a cookie on top. Enjoy! #peanutbutter #tasty #cookies #cookie #christmascookies #holidaybaking #easyrecipes #cookiemonster #chocolatepeanutbutter #ganache #bitesized #cookiesandwich #sandwich #peanutbuttercookies #holidaycookies #cookiedecorating #cookietime #baker #homemade #food52community #moist #simple #penautbutterlovers #nuts #favorite #quick #quickrecipes #bites #chocolate

Gingerbread Cinnamon Rolls 🎄😋 Dough: * 1 cup Milk, lukewarm * 1 packet active dry yeast * 4 cups flour, a little more for surface * 1/4 cup granulated sugar * 2 tsp ground cinnamon * 1 tsp ground ginger * 1/2 tsp ground cloves * 1/2 tsp salt * 8 tbsp, 1 stick unsalted butter, softened, cubed * 2 eggs * 1/4 cup Molasses Filling: * 4 tbsp unsalted butter, softened * 4 tbsp unsalted butter, melted * 2/3 cup light brown sugar * 1 tsp cinnamon * 1 tbsp molasses Icing: * 6 tbsp unsalted butter, softened * 1 1/4 cup powder sugar * 1 tsp Ground cinnamon * 1 tsp molasses * 1 tsp vanilla extract * 1 tbsp heavy cream Directions: 1. In a small bowl heat milk to 110 degrees F. Add in active dry yeast and let it sit for 10 minutes. 2. In a stand in mixing bowl add flour, sugar, cinnamon, ginger, cloves and salt and whisk together. On top of flour mixture add cubed butter. Using hands or pastry cutter mix butter into flour. 3. In a small bowl beat egg and add molasses to egg. Add egg mixture to flour, along with your active dry yeast mixture. 4. Using a dough hook mix together for about 6-10 minutes on medium speed. Dough will form into a ball. It will not be super sticky. 5. Place dough into a lightly greased oiled bowl and put a towel over it. Let it rise for 90 minutes till it’s double in size in a warm place. 6. Punch dough in bowl down and rollout on a cleaned, lightly floured service. Using a rolling pin roll dough into a rectangle. Spread the 4 tbsp of softened butter all over dough, leaving a rim around the edges. 7. Make remaining of filling by combining melted butter, brown sugar, cinnamon and molasses and spread on top of butter layer. 8. Roll dough into a log and slice your rolls. Place in a 9x13 deep baking dish, cover with a towel and let them rise for about 45 minutes more. Bake for 25-30 minutes. Makes 8 large rolls. 9. Make frosting by beating together ingredient’s till smooth. Spoon over warm rolls and enjoy! Optional, I drizzled a little melted butter and cinnamon over our rolls. #cinnamonrolls #gingerbread #gingerbreadcinnamonrolls #gingerbreadhouse #holidays #christmas #holidayrecipes #food52community #molasses #dough #buns

No Bake Chai Vanilla Cheesecakes 😋☕️🍂 These no bake mini cheesecakes are so creamy and easy to make! The ginger snap crust is the perfect combination with the Chai filling. Full recipe below.   Gingersnap Crust: * 2 cup ginger snaps, crushed * 6 tbsp unsalted butter, melted Chai Cheesecake: * x2 8 oz. cream cheese blocks, softened * 1 cup powder sugar * 2 tsp vanilla extract * 1 ½ tbsp chai spice (add to liking) * 1 cup heavy whipping cream *You can make chai spice by adding together 2 tsp ground cardamon, 2 tsp ground all spice, 1 tsp nutmeg, 3 tsp cinnamon, 1 tsp ground cloves and 4 tsp ground ginger.  Topping: * Vanilla Pudding (instant or or premade) * Whip cream  * Cinnamon Sticks, decoration  * Dusting of Chai Spice  Directions: 1. Combine crushed gingersnaps and melted butter in a small bowl and set aside. 2. Using a stand mixer with paddle attachment, beat cream cheese till smooth (appx 2 min). Add in powder sugar and vanilla extract and combine. Remove cream cheese mixture and put in a medium bowl, set aside.  3. Using the same stand mixer bowl beat heavy whipping cream till stiff peaks form. Add chai spice and heavy whipped cream to cream cheese mixture and fold till smooth.  4. Put gingersnap crust in a muffin pan lined with baking cups. Press down. Add appx 2-3 tbsp of cheesecake mixture on top of the ginger snap crust. I use a small ice-cream scooper to scoop in the filling. Place in fridge overnight or for minimum 6 hours to set.  5. Spoon or pipe vanilla pudding on top of the cheesecakes, top off with whip-cream, chai spice and cinnamon sticks for decoration. Enjoy! #cheesecakes #cheesecake #cheesecakefactory #nobakecheesecake #nobakerecipes #nobake #easyrecipes #desserts #fall #holiday #spices #chaicheesecakes #minicheesecakes #chai #chaispice #cinnamonsticks #fallrecipes #turkeyday #thanksgiving #fallvibes #dessertqueen #creamy #gingersnap #crust #cookiecrust #cookie #food52community #baker #creamcheese

Cinnamon Sugar Pumpkin Donuts 🍩🎃 OH MY GOURD, these Pumpkin donuts are so moist, coated in cinnamon sugar and drizzled with caramel! If you don’t have a donut pan use a muffin or a loaf pan. Full recipe below. Pumpkin Batter: * 2 cups flour * 1 1/2 cup sugar * 2 tsp pumpkin pie spice * 2 tsp baking powder * 1/4 tsp salt * 2 cups pumpkin puree * 3 eggs * 2 tsp vanilla extract * 1/2 cup, unsalted butter, melted * 2 tbsp vegetable oil * 3/4 cup chocolate chips, separated (I don’t use chocolate chips in the donut batter but if you are making the batter for muffins or bread you can add) Topping: * 1 stick butter, melted * 1/2 cup sugar * 1 tsp cinnamon * Caramel sauce, optional Directions: * Preheat oven to 350 degrees F. Grease donut pan. Combine in a medium bowl the dry ingredients, whisk together and set aside. * In a medium bowl combine wet ingredients and whisk together. Add dry ingredients to wet ingredients and mix till smooth. * If making a loaf or muffins take about half of your chocolate chips and mix them into batter saving rest for top of muffins or loaf. * For donuts pipe batter into donut pan, filling 3/4 way full. Or fill a greased or lined 12 cup muffin pan or a greased loaf pan. * Donuts Bake for 12-15 minutes. Remove from oven and let cool for 5 minutes. Pop out of the pan. Dunk each side in melted butter and cover in cinnamon sugar. Makes 12 donuts. Loaf will take about 40-50 minutes to bake and muffins about 18-20 minutes. #donuts #pumpkins #fallbaking #falldesserts #pumpkinseason #pumpkindonuts #cinnamonsugar #food52community #baker #pumpkinrecipes #fallrecipes #fluffy #pumpkinpicking #caramel #stack #dessertqueen #donutqueen #doughnuts #baked #bakeddonuts #donut #donuthole #holeinone #fallrecipes #pumpkin #hungry #breakfast #brunch #halloween #thanksgiving

Apple Pie Cookies 🍎🍏😋 These apple pie cookies are my favorite! They are a take on my cookie cups but you don’t need a muffin pan. Full recipe in caption. Cookie: * 8 tbsp unsalted butter, melted * 1 cup brown sugar * 1 egg * 2 tsp vanilla extract * 1 1/3 cup flour * 1 tsp baking powder * 1/4 tsp salt * 1 tsp apple pie spice * 1 tsp cinnamon Apples: * 1 large apple, diced * 1/4 cup brown sugar * 1 tsp cinnamon * 1 tsp apple pie spice * 1 tsp vanilla extract * 1 tbsp lemon juice Drizzle: * 1/2 cup powder sugar * 3 tbsp heavy cream *Optional Whip cream and dusting of cinnamon for top Instructions: * Preheat oven to 350°F. * Combine brown sugar and butter and whisk together. Add egg and vanilla extract. * Combine dry ingredients into a bowl and fold into wet ingredients. Place dough in fridge for an hour to chill. * While cookies chill dice up the apple, add brown sugar, cinnamon, apple pie spice, flour, and vanilla extract and stir together. Set aside in a small bowl. * Remove cookie dough from fridge and scoop 8 medium size cookie dough balls on to a lined extra large baking sheet. Using a tablespoon, press circle in the middle of cookie. * Bake cookies for 15-20 minutes. While baking cookies, add apples to a small sauce pan on medium-low heat, with a splash of lemon juice and let them simmer (appx 5-8 minutes). * Remove cookies from oven and let them sit for a few minutes. Take a round cookie cutter and in a circle motion round out your cookies. After cookies sit for about 10 additional minutes, take your tablespoon and repress your center cavity down in the middle of the cookie. * Make your drizzle by combining powder sugar and heavy cream and place in a piping bag. * Assemble cookie by placing a small spoonful of apple filling in the center of the cookie, drizzle on icing and optional whip-cream and dusting of cinnamon if desired! #apples #apple #applepicking #applepie #cookies #cookie #applepiecookie #cookiemonster #food52community #thick #moist #applepiespice #halloween #thanksgiving #fallbaking #fallrecipes #chewy #whipcream #cinnamon #tistheseason #weekendbaking #easyrecipe #cookielover #stack #cookiedecorating #applepiefilling

No Bake Apple Cider Caramel Cheesecake 😋🍰 This No Bake Cheesecake is a home-run! It is easy to make and super creamy. It has a waffle cone crust and apple cider in the filling. Full recipe below. Ingredients: Crust: * 2 cups waffle cones (1 box of 12 waffle cones), crushed * 1 stick unsalted butter, melted Filling: * 1 cup heavy whipping cream * 3, 8 oz. blocks of cream cheese * 1/4 cup sour cream  * 1/4 cup caramel sauce * 1 -2 tbsp apple cider * 1 cup powdered sugar  * 1/4 cup granulated sugar * 1 tsp vanilla extract Topping: * 1/4-1/3 cup of caramel sauce (to liking) Directions: * Crush waffle cones in a blender. Add to a bowl with melted butter and mix together. In a 9” spring form pan press down waffle cone crust evenly. Set aside. * In a stand in mixing bowl whip heavy cream for 2 minutes till stiff speaks form. Remove from bowl into a small bowl and set aside. * Using the same stand in mixing bowl combine cream cheese and beat for 2 minutes. Add sour cream, caramel sauce, apple cider and mix together. Slowly add in powdered sugar and granulated sugar and mix till smooth. Add vanilla extract and combine. * Pour filling on top of crust and put in fridge for appx 5 hrs. Remove from fridge and pour caramel sauce on top of cheesecake and smooth out. Place back in the fridge for an additional 1 hr. Remove from fridge, slice, cut and enjoy! #nobake #nobakecheesecake #cheesecakefactory #cheesecakes #cheesecake #falldesserts #fallvibes #applepicking #applecider #caramel #topping #wafflecone #crust #grahamcrackercrust #easyrecipes #creamy #food52community #caramelapple #caramelapplecider #creamcheese #splash #apples #apple #appledessert #applecheesecake #caramelcheesecake #yum #weekend #tgif

Cinnamon Roll Pumpkin Snack Cake 🎃😋🍂 This Pumpkin Snack Cake is so moist, fluffy and way easier to make than a cinnamon roll! Full recipe below. Cake: * 2 cups all purpose flour * 2 tsp baking powder * 1 tsp baking soda * 3 tsp pumpkin pie spice * 1/2 tsp salt * 1 1/2 cup granulated sugar * 1 15-oz can pumpkin puree * 4 eggs * 1 vanilla extract * 1 cup vegetable oil Brown Sugar Cinnamon drizzle, separated * 8 tbsp unsalted butter, warmed * 1/2 cup brown sugar * 1 tbsp cinnamon Frosting: * 8 tbsp unsalted butter, softened * 3 1/2 cups powder sugar * 1 tsp vanilla extract * 2 tsp cinnamon * 3 tbsp milk Directions: 1. Preheat oven to 350 degrees F. 2. In a a medium bowl combine dry cake ingredients, minus the sugar and set aside. 3. In a separate medium bowl combine sugar and wet cake ingredients. 4. Transfer dry ingredients into wet. Whisk together. 5. In a 9x13 or 9x9 baking dish transfer batter and even out with a spatula. 6. In small bowl melt butter in microwave. Add brown sugar and cinnamon to butter and stir. Drizzle half of this on top of your cake batter and set the other half aside. Using a knife or I used a chopstick swirl mixture into the cake. 7. Place cake in oven for 30 minutes to bake or till toothpick comes out clean. Remove cake and let cool. 8. Make frosting by beating butter till fluffy, approximately 2 minutes, add powder sugar and combine. Add in remaining Ingredients and whip till smooth. 9. Frost cake. The other half of your brown sugar cinnamon drizzle put in the microwave for 10 seconds to loosen it up. Pipe on to cake! Slice and enjoy. #pumpkin #pumpkins #pumpkinpicking #pumpkinpatch #fall #halloween #thanksgiving #fallrecipes #food52community #cake #cakes #snackcake #delicious #moist #frosting #butteecream#cinnamonrollcake #cinnamonrolls #pumpkincinnamonrolls #baker #weekendbaking #fallfeels #cozy #sogood #love #need #swirl #turkeyday #halloweenrecipes #thanksgivingrecipes

Brown Butter Banana Chocolate Chip Cookie Sandwiches 🍪🍌 These cookie sandwiches are the best! The cookie is super soft and packed with chocolate chips! Full recipe below. Cookie: * 16 tbsp unsalted butter, melted * 1 cup brown sugar * 1/2 cup granulated sugar * 2 large eggs, room temp * 1 1/2 tsp vanilla extract * 1 small to medium banana mashed * 1 tsp baking soda * 1 tsp coarse kosher salt * 2 1/2 cup flour * 1 1/2 cup semi-sweet chocolate chips (mixed mini and regular chips) Frosting: * 16 tbsp unsalted butter, softened * 2 1/2 cups powder sugar * 1 cup cocoa powder * 1 tsp vanilla extract * 2-3 tbsp heavy cream * Optional sliced banana for decoration Instructions: 1. Preheat oven to 350° F and line 2 large cookie sheets. 2. In a small pot on medium heat melt butter till it boils and consistently stir till the butter turns an amber-brown color. About 5-8 minutes. Set aside to cool. 3. In a stand-in mixing bowl or medium mixing bowl combine sugars and cooled brown butter. Add in eggs and vanilla extract and whisk together. 4. Add in mashed banana and mix in. 5. Add in flour slowly till fully incorporated. 6. Fold in chocolate chips. Chill dough for 15 minutes. 7. Using a medium cookie scoop, scoop 9 large balls onto each cookie sheet. Bake for 12 minutes. I flatten the cookie slightly with a back of measuring cup about half way thru baking. This is optional. 8. Let cookies cool on a cooling rack and make frosting. 9. Make frosting by beating together softened butter, powder sugar, cocoa powder and vanilla extract. Add in heavy cream and combine. Place in piping bag and pipe onto a bottom of a cookie and stack another cookie on top! It makes 9 sandwhiches or 18 large cookies! #cookie #tasty #moist #cookielover #cookiedough #chocolatechip #brownbutter #chocolatechipcookie #cookierecipes #bananachocolatechip #banana #bananas #soft #chewy #brownbuttercookie #food52community #cookies #chocolate #frosting #sandwich #cookiesandwich #easyrecipes #easydesserts #baker #minichocolatechips #semisweet #butter #easy #ultimate #giveme

Brown Butter Banana Bread Cinnamon Rolls🍌😋 These rolls are super cozy and super fluffy! They are the perfect Fall treat. Full recipe below! Dough: * 1 cup warm milk (110°F) * 2 1/2 tsp active dry yeast, 1 package * 2 large eggs, room temp * 6 tbsp unsalted butter, melted * 1/2 cup granulated sugar * 1/3 cup mashed bananas (1 small banana) * 4-41/2 cup all-purpose flour * 1/2 tsp salt Filling: * 5 tbsp unsalted butter, browned, cooled * 1 cup light brown sugar * 2 tbsp cinnamon * 2 small bananas, sliced * 1/4 cup heavy cream Glaze & Topping: * 1 cup powder sugar * 2 tbsp maple syrup * 2 tbsp milk * 1/4 cup pecans, chopped * 1 tbsp unsalted butter, melted * 1 tbsp light brown sugar Directions: * In a small bowl, microwave milk to 110° F, 60 seconds. * Place warm milk and yeast into standin mixer bowl fitted with paddle and let it sit for 10 minutes. * Pour eggs, cooled brown butter, sugar and mashed banana into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. * Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90-120 minutes in a warm place. * When dough is almost done rising make filling by combining melted butter, brown sugar and cinnamon together. Slice two bananas. * Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Lay out bananas on top of dough. * Roll the dough into a log shape and slice into large rolls. Makes 8 large rolls. We use a 9” skillet and you may using a 9x13 baking dish. Pour heavy cream on top of the rolls. * Preheat oven to 375° F. Bake for 25-30 minutes. These rolls take a little longer than my classic rolls. * While baking make glaze by combining powder sugar maple syrup and milk. Mixed together chopped pecans, butter and brown sugar. * Remove rolls from oven. Put glaze and candied pecans on. #brownbutter #cinnamonrolls #bananabread #banana #bananas #bananacinnamon #fall #cozy #fallfeels #food52community #dough #doughrecipes #filling #sliced #soft #fluffy #pillow #rolls #buns #gooey #warm #weekendbaking