Lacey Almond Thin Cookie Recipe

I originally found this recipe listed as Wedding Cookies, but the results were not what I normally associate as such. These cookies more closely resemble a lacey Almond Thin. I feel like the original recipe author perhaps forgot an ingredient when posting (an egg, maybe?), but the results were these rich, thin cookies that became my favorite contribution to the Christmas cookie season.

Let the baking madness that is a hallmark of Christmas begin!

Also: These are AMAZING cold. I’m talking straight-out-of-the-freezer cold! Trust me on this one …

INGREDIENTS

1 cup sugar
1/2 cup butter, softened
3 ounces of cream cheese
1 teaspoon vanilla
1/8 teaspoon almond extract
1 cup flour
pinch of salt

INSTRUCTIONS

Cream together the first 5 ingredients.
Fold the flour and pinch of salt into the creamed mixture.
Place dough into fridge to chill for 30 minutes while heating oven to 350 degrees.
Using a small cookie scoop, place 8 dough balls evenly spaced onto ungreased cookie sheet.
Place cookies into a 350-degree oven for 14-18 minutes (or until golden brown).
Cookies will be spread when cooking and become VERY delicate. They are done when edges are lacey and golden brown. I like the edges very lacey and messy as the crunch is spectacular.
Allow to cool almost completely before coating with powdered sugar.
Store cooled cookies in fridge (or freezer!) until serving.

This recipe makes about 16 cookies.

December 15, 2025 0

Preppy Kitchen’s Delicious Cream Puffs

Recipe highlight: The following is copy/pasted from Preppy Kitchen’s Blog and Youtube tutorials for posterity’s sake. There is invaluable additional information regarding this complicated recipe that can be found by clicking on the provided links. Please check out the original recipe for the best results!

Ingredients

Pastry Cream:

1½ cups whole milk (360mL)
1½ cups heavy cream (360mL)
1 vanilla bean split and seeds scraped
⅔ cup granulated sugar (133g)
¼ cup cornstarch (30g)
¼ teaspoon salt
6 large egg yolks
1 tablespoon cold unsalted butter

Puffs (Choux Pastry):

1 cup water (240mL)
½ cup unsalted butter (113g)
1½ tablespoons granulated sugar
½ teaspoon salt
1 cup all-purpose flour (120g)
3 to 4 large eggs
confectioner’s sugar for dusting

Instructions

For the Filling:

Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside.

In a large bowl, whisk the sugar, cornstarch, and salt together then add the egg yolks. Whisk until pale yellow and smooth. While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan.

Cook the egg yolk mixture over medium-high heat, whisking constantly, until thickened and just starting to bubble. The whisk should leave a defined trace when moved through the custard. Remove from the heat and whisk in the butter until fully melted and combined. Transfer the custard to a large bowl.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. The custard can be made up to 2 days in advance.

For the Choux Pastry:

Preheat the oven to 425F. Line a large sheet pan with parchment paper.

In a large saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When it boils, immediately take the pan off the heat.

Add all of the flour at once and stir hard with a wooden spoon until all of the flour is incorporated. Return to medium heat and cook, stirring for about 60 seconds.

Scrape the mixture into the bowl of a stand mixer fitted with a paddle attachment (you can also use a hand mixer). Beat at medium speed for about 2 minutes to cool the mixture down. (it will still be warm.)

With the mixer running, add 3 eggs, one at a time, stopping to scrape down the sides of the bowl between each egg. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.

Transfer the dough to a pastry bag fitted with a large round tip and pipe dollops roughly 2 inches in diameter and 1 inch high. Lightly wet a finger and tap down the spike on top. (For additional color during baking, you can brush the tops of the dough lightly with an egg wash.)

Bake for about 20 minutes or until the dough is golden brown and appears dry. (Try not to open the oven door during the bake.) Remove the baking sheet from the oven. Carefully poke holes in the side of each puff by inserting the tip of a small knife about halfway into the puff. Return to the oven and bake for another 3 minutes. Remove and let cool completely on the baking sheet. (You can turn the oven off and leave the puffs in the oven with the door cracked open after baking if you’d like them to really dry out.)

For the Assembly:

Place the remaining 1 cup cold cream from the filling in a large bowl and beat until stiff peaks form. Remove the custard from the fridge and whisk it to break it up and smooth the texture out. Fold the whipped cream into the custard. Transfer the filling to a piping bag fitted with a star tip

Cut the tops of the cooled puffs off with a serrated knife. You can scoop out some of the softer strands inside, if desired. Pipe the cream filling into each pastry then place the cap on, and lightly dust with confectioners’ sugar. Cream puffs are best if enjoyed within a few hours of assembly. Any leftovers can be stored in the fridge in an airtight container for up to 2 days.

Notes

I am STILL trying to perfect this dessert despite it being a family favorite. It is a must-have for my brother’s birthday! And of all the recipes for creme puffs, Preppy Kitchen’s version is definitely my favorite to date!

However, for nostalgia’s sake, I am including a picture of the recipe that my mother used to make creme puffs. The version in the images below was included in a recipe book that was lovingly put together by one of my sisters for all of my siblings after my mother’s passing. While the recipe from Preppy Kitchen is an elevated version, mom’s version is and always will be near and dear to my heart.

December 14, 2025 0

Christmas Toffee Bark

INGREDIENTS

1 C butter
1 C brown sugar, packed
2 C chocolate morsels (milk chocolate, semi-sweet, dark … your choice!)
40 saltine crackers (or cracker of your choice … including graham crackers of pretzels!)
Topping of your choice, optional (Example: nuts, sprinkles, flaked sea salt)

INSTRUCTIONS

Line jelly roll pan with foil. Spray foil with nonstick spray. Lay crackers flat onto foil-covered pan.
Cook butter and brown sugar for 6-10 minutes before pouring over crackers.
Bake in a 350 oven for 8-10 minutes or until caramel mixture is bubbly.
Remove from oven and let sit for 3-5 minutes. Sprinkle chocolate chips on top of and let melt for about 5 minutes. Chocolate morsels will be shiny and soft when ready to spread. Immediately sprinkle the topping of your choice, if desired.

REVIEW

So rich and addictive. You simply cannot tell that crackers are used as the crunchy base for this bark. Totally amazing for an easy holiday treat. A favorite year after year …

For my kiddos: Link to a similar recipe that includes a video in case you have any questions when making this tasty treat: https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/

MERRY CHRISTMAS!

December 14, 2025 0

The Ultimate: Baker by Nature’s “Best Fudge Brownies”

Recipe Highlight: These are rich, fudgy brownies with a perfect crinkled top. The chocolate tastes dark and decadent without being bitter, and the chocolate chips really elevate this sweet treat into something really special.

Please check out the original recipe from Baker by Nature for tons of additional information regarding this recipe! I can’t recommend this enough, as it goes into depth about WHY the ingredients work so well in this recipe. Baking is both an art and a science, and this recipe is beautifully and meticulously crafted.

INGREDIENTS

1 cup (120g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (43g) unsweetened cocoa powder
1 teaspoon espresso powder optional (don’t use if you don’t like coffee)
3/4 cup (170g) unsalted butter
2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
1 and 1/3 cups (265g) granulated sugar divided
2 large large eggs
1 large egg yolk
2 teaspoons vanilla extract optional, but recommended
3/4 cup (128 grams) chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
Scrape the batter into the prepared pan and smooth the top.
Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
Place pan on a cooling rack and cool completely before slicing.
If desired, top with walnuts.

NOTES

Please note that the recipe as written calls for a 9 x 9-inch pan.

I doubled the recipe to accommodate a 9 x 13-inch pan & opted to top my brownies with walnuts before baking. I can’t stress enough how much we loved these bakery-quality gems. It will forever be my go-to when it comes to satisfying my craving for chocolate.

Kiddos: When you make these, know that I used a mixture of different chocolate chips that I had on hand: some milk chocolate, some dark chocolate, a few semi-sweet. It was a great way to get rid of stray chocolate chips that remained behind after one of Audrey’s notorious cookies baking sprees. I can’t express how proud I am that I have passed down my love of cooking to all of you.

Enjoy!

September 28, 2025 0

Audrey’s Favorite Glazed Orange Scones Recipe

Recipe Highlight: https://www.mybakingaddiction.com/glazed-orange-scones/

Makes 8 scones.

INGREDIENTS

Citrus-infused sugar:

1/3 cup sugar
zest of two medium oranges

Scones:

Citrus-infused sugar (see above)
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup sour cream
1 egg

Glaze:

3 tablespoons unsalted butter melted
1 cup confectioners’ sugar sifted
½ teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

INSTRUCTIONS

Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, make your citrus-infused sugar mixture by combining sugar and orange zest and mixing with your fingertips. Really get in there and mix the zest and sugar between fingertips until the oils are released from the zest! You will know you are there when the sugar is moistened and fragrant. Let the mixture sit on counter for at least 30 minutes to fully infuse flavors if you want to maximize the flavor, but waiting is not a required step.
To the citrus-infused sugar, add in the flour, baking powder, baking soda and salt and mix until combined.
Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. Double-dipping is best!

NOTES

Kiddos: I love you so much! Please visit the link provided to the original recipe for pictures of the process used in making these amazing scones. As stated in the original recipe, these scones are peak when double-dipped in the glaze. We’ve added cranberries to this recipe, as well as subbed lemon for the citrus and using diced fresh strawberries. I’ve always wanted to do the same with blueberries. The sky is the limit! The base recipe is FANTASTIC, and these scrumptious scones are a great addition to any day! Enjoy!

September 26, 2025 0

Quick and Easy Sandwich Buns Recipe (Bread Machine)

Recipe Highlight: This is the absolute BEST recipes for sandwich buns or rolls that you can possibly make in a hurry! In less than 3 hours total, you can have amazingly soft bread that are especially delicious for burgers or chicken sandwiches! I can’t wait to use them for breakfast sandwiches as well. The slightly sweet, yeasty dough yields a crowd pleaser … for sure!

Makes 6 to 8 buns.

INGREDIENTS

1 large egg
1/2 cup of milk (4 ounces)
1/4 cup water (Approximately 2 ounces … just enough until the totality of the 1st three ingredients equals 8 ounces. See instructions.)
2 tbsp granulated sugar
3/4 tsp salt
2 tbsp softened butter
2-1/2 cups (340 grams) of All-Purpose Flour
1-1/4 tsp bread machine or quick rise yeast

INSTRUCTIONS

Using a food scale, add 4 ounces of milk to a bowl. Then add egg. From there, add just enough water so that the total liquid mixture is 8 ounces. Using the cup measurements provided is pretty on point if you don’t have a food scale.
Add salt and sugar to the liquid mixture and stir until egg is
Add liquid mixture to bread machine, adding your softened butter and AP flour in order listed.
Make a well in the top of the dry mixture and place your yeast on top.
Using the DOUGH setting on your bread machine (our current model is #8 on the setting menu), allow your machine to do the hard work for you! It will mix the dough and proof it, a process that takes around 1-1/2 hours.
Once dough has completed this process, turn out dough onto a lightly floured surface and divide into 6 to 8 dough balls. Once rounded out, place on a parchment lined baking sheet. Lightly press each ball with floured fingertips until they are around 1 inch tall.
Let dough rest in a warm environment for about 45 minutes so that they can complete their final rise. If you don’t have warm proofing area, putting the rolls into an oven that has been preheated for a minute and a half and then leaving the oven light on works perfectly!
Once rise is complete, preheat oven to 400 degrees.
If desired, brush tops of rolls with egg whites and then sprinkle with sesame seeds or topping of your choice.
Bake for around 12 minutes or until tops are beautifully brown.
Allow rolls to cool for at least 15 minutes.
Once cooled, cut horizontally and top as desired!

NOTES

For my kiddos: Enjoy! I hope that these buns elevate your sammies! These are so tasty! Just know that I love you more than homemade bread … and that says A LOT!

September 26, 2025 0

Audrey’s Banana Bread

Recipe Highlight: This is a family favorite, especially beloved by my darling daughter. I will forever cherish the memory of making this sweet treat in the kitchen with her at my side. If you’re reading this, my sweet baby girl, add more chocolate chips …

Makes two 9-inch loaf pans

INGREDIENTS

7 large bananas, very ripe (reserve 1 banana to slice/decorate the top loaves before baking)
1/2 cup butter (8 TBSP), softened
1/2 cup coconut oil (can sub butter or shortening)
1.5 cups granulated sugar
4 eggs, lightly beaten
1 tsp vanilla (I use a dollop of vanilla paste and a tsp of vanilla … measure with your heart)
pinch of salt
3 cups self-rising flour (*see notes if using All Purpose flour)
1/2 cup chocolate chips (reserve some to top your loaves before cooking)
1/2 cup white chocolate chips (can use milk or semi-sweet instead, if unavailable)
cinnamon sugar to sprinkle on top of loaves
turbinado sugar to sprinkle on top of loaves

INSTRUCTIONS

Heat oven to 350 degrees.
Add 6 ripe bananas to mixing bowl and use the lowest setting to mash (or use a fork and do so by hand).
Add the butter, coconut oil, sugar, eggs, vanilla, and pinch of salt to the mixing bowl and mix just until combined. Do not overmix.
Add flour and mix, just until combined. Again, avoid overmixing.
Gently fold in your mix-ins. The recipe calls for walnuts and raisins, but we always used a blend of chocolate chips.
Pour into loaf pans lined with parchment paper.
Decorate the top of the filled loaf pans with remaining sliced bananas and sprinkle with additional chocolate chips, cinnamon sugar, and turbinado sugar (or any combination thereof … just use what you’ve got)
Bake at 350 degrees for 50-60 minutes.

NOTES

*If using All Purpose flour, add 2 tsp baking soda, 1 tsp salt to achieve the results of self-rising flour

Banana bread is a budget-friendly recipe that is meant to use up any browning bananas that just happens to be damned delicious and worthy of making any day of the week. As such, it is meant to be something you should feel free to experiment with, using whatever ingredients you have on hand. Beyond the basic recipe, mix-ins are options … as are the combinations of fats or toppings. Follow your hearts and make it your own.

Noah, Zach & Audrey: I love you all dearly. I will always remember the way you all hyped me up whenever I made something you truly loved in the kitchen. I couldn’t ask for better cheerleaders.

May 8, 2025 0

Delicious Strawberry & Cream Cheese Cobbler

Recipe Highlight: This is one of my kids’ favorites! While some request chocolate for Valentine’s Day, my kiddos request this comforting cobbler.

Link: https://preppykitchen.com/strawberry-cobbler/

Please click on the link above for the original recipe.

If you use the recipe below, let me know how you feel about these changes!

INGREDIENTS:

For strawberries:

2 pounds fresh strawberries hulled and halved
1/2 cup granulated sugar

For cobbler:

9 tablespoons unsalted butter
2/3 cup sugar
2¼ cup all-purpose flour
2½ teaspoons baking powder
1¼ cup milk
2 teaspoons vanilla extract
½ teaspoon kosher salt

For cream cheese filling:

1 block of cream cheese
1/2 cup of powdered sugar
2 teaspoons of vanilla extract

INSTRUCTIONS:

Preheat the oven to 350°F.
In a large bowl, stir together the strawberries and 1/2 cup of sugar. Set aside to macerate.
Add the butter to a 13×9-inch baking dish and place in the preheated oven until the butter is melted, about 10 minutes.
Meanwhile, in a medium mixing bowl, whisk together the flour, baking powder, salt, and 2/3 cup of sugar. Add the milk and vanilla extract. Stir just until combined. Set aside.
Using a mixer, cream together the block of cream cheese, 1/2 cup of powdered sugar, and 2 teaspoons of vanilla. Set aside.
Carefully remove the baking dish from the oven and pour the batter over the melted butter. Next add the cream cheese mixture by heaping tablespoons to the top of your batter. Finally, spoon the juicy strawberries over the batter dotted with cream cheese.
Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. In the last 15 minutes or so, sprinkle with turbinado sugar for texture, if desired.
Let cool for 15 minutes.

NOTES:

The cream cheese filling is an over-the-top addition that my kids loved, but it is entirely optional! It is delicious, regardless! I will continue to update recipe as I tweak here and there.

Kiddos: I love you so much, and I hope you think of me when you make this in your own kitchen.

February 21, 2025 0

Quick & Easy No-Knead Bread Recipe

Quick & easy, this no-knead bread recipe can get a hot & tasty homemade loaf on the table in no time!

Recipe Highlight: The recipe link below has recipe for both a quick rise (2 hours) and overnight rise (12 to 18 hours). I have included my tweaked version of the quick rise recipe, but please head over to Gimme Some Oven’s website for detailed instructions for both original versions.

LINK: https://www.gimmesomeoven.com/no-knead-bread/

INGREDIENTS:

3-1/4 cups (430 grams) of All Purpose flour
2 teaspoons kosher salt
1 teaspoon honey or granulated sugar
1 packet (7 grams) of active dry yeast
1-1/2 cups warm water (about 110 degrees) — or more, as needed. Depends on how thirsty your flour brand is. Trader Joe’s AP tends to need more water. Check the link above for a picture of how it should look at the dough stage.

INSTRUCTIONS:

Mix the dough. Stir the dry ingredients together in a large bowl until combined. Add in the warm water and stir with a spatula until the dough is mixed. Please note: The dough will be loose and sticky with some scraggly bits! As mentioned in the ingredients list, it may need more water depending on the brand/type of flour used.
Let the dough rise. Let the dough rest at room temperature for 2 hours or until the dough has doubled. See notes section for some proofing tips!
Shape the dough: Transfer to a well-floured surface, folding the dough on top of itself by pulling the outer edges up and into the center a few times until the dough holds its shape & forms a round dough ball. Lightly flower the top of the dough ball and then carefully flip it upside-down onto a peice of parchment paper. The smooth side should be on top. Use your hands to shape the ball into an even circle before lightly flouring the top of the dough ball before covering loosely with plastic wrap or a kitchen towel.
Preheat the oven & Dutch Oven. Toss your Dutch oven inside cold oven (to avoid cracking enamel) and set to 450 degrees to pre-heat for about 30 minutes while allowing the bread ball to rest.
Bake the bread. Transfer the dough ball via the parchment paper into the pre-heated Dutch oven. Be careful as the Dutch oven WILL BE HOT. Cover the Dutch oven with the lid and allow to bake for 30 minutes. At the 30-minute mark, carefully remove the lid and bake for an additional 10-20 minutes (depending on how crispy or golden brown you wish your loaf to be).
Cool down. & serve Remove from the oven, and then carefully lift from the Dutch Oven using the edges of the parchment paper. Transfer to a wire rack, if available, and allow to cool at least 30 minutes before slicing.

NOTES:

You will have the best results if you allow your dough to rise in a warm environment. If you don’t have a proofing box, you can turn your oven on for a few minutes at a low heat to get it warm before turning off the oven and putting in your dough to rise. You can also just turn your oven light on. I have also seen it suggested that you use a space heater in a small room such as a laundry room on really cold days.

An additional tip I have come across regarding a blistering crust is to use a spray bottle with water and spritz on top of floured loaf right before putting into the oven.

The dough can also be used to make a focaccia-like dough. Just drizzle a little olive oil on top and start stippling with your fingertips, finishing with a sprinkling of flaked salt and additional toppings.

Time to get baking!

February 21, 2025 0

Mom’s Homemade Corn Flake Candy: A Pantry-Friendly Treat

Mom always had ingredients for this snack on hand, especially during leaner times! It’s a cheap fix for any sweet tooth not watching their waistlines! I post this here, not simply for posterity’s sake, but because not doing so would be criminal! It’s a family favorite.