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Checkered CookiesIngredients:10 tablespoons unsalted butter1/2 cup packed brown sugar1/4 cup granulated sugar1 large egg...
12/13/2025

Checkered Cookies

Ingredients:
10 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1/8 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 ounce unsweetened 100% cocoa chocolate, melted and cooled

Instructions:
Whisk flour, baking powder, baking soda, salt and set aside.

Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Add flour mixture gradually and mix until dough forms.

Divide dough into two balls. Stir chocolate into one ball. Turn both into rectangles. Wrap in plastic wrap and place in fridge for an hour.

Divide each rectangle in half. Roll out each portion on parchment paper to 6 in by 4 in rectangle. Cut each rectangle length wise into 8 - 1/2 in strips.

Stack strips in groups of 4, alternating between plain and chocolate strip. You should have 8 stacks. Form a 4 stack block by alternating between chocolate top and plain top. Repeat. Press together gently, wrap in plastic wrap, and place in fridge for at least 2 hours.

Preheat oven to 375F. Cut dough into 1/4 in slices. Place on a cookie lined sheet and bake for 9-11 minutes. Let cool and enjoy. They are delicious. I froze the log to make on Christmas Eve and Christmas morning. Just defrost in fridge, slice, and bake.

Recipe Courtesy of Jill Heatwole

12/13/2025

Checkered Cookies

Ingredients:
10 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1/8 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 ounce unsweetened 100% cocoa chocolate, melted and cooled

Instructions:
Whisk flour, baking powder, baking soda, salt and set aside.

Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Add flour mixture gradually and mix until dough forms.

Divide dough into two balls. Stir chocolate into one ball. Turn both into rectangles. Wrap in plastic wrap and place in fridge for an hour.

Divide each rectangle in half. Roll out each portion on parchment paper to 6 in by 4 in rectangle. Cut each rectangle length wise into 8 - 1/2 in strips.

Stack strips in groups of 4, alternating between plain and chocolate strip. You should have 8 stacks. Form a 4 stack block by alternating between chocolate top and plain top. Repeat. Press together gently, wrap in plastic wrap, and place in fridge for at least 2 hours.

Preheat oven to 375F. Cut dough into 1/4 in slices. Place on a cookie lined sheet and bake for 9-11 minutes. Let cool and enjoy. They are delicious. I froze the log to make on Christmas Eve and Christmas morning. Just defrost in fridge, slice, and bake.

Recipe Courtesy of Jill Heatwole

Biscoff Cinnamon RollsIngredients:Filling:1/2 cup ground biscoff cookies1/2 cup dark brown sugar1 teaspoon vanilla extra...
12/08/2025

Biscoff Cinnamon Rolls

Ingredients:
Filling:
1/2 cup ground biscoff cookies
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons unsalted butter
1/3 cup biscoff cookie butter
1/8 teaspoon salt

Dough:
1 1/4 cup whole milk
4 teaspoons active yeast
2 tablespoons granulated sugar
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter

Glaze:
1 1/2 cups heavy cream
1 cup powdered sugar
1/4 cup biscoff cookie butter
1 1/2 teaspoons vanilla extract

Instructions:

Combine ground cookies, sugar, cinnamon, vanilla, butter, cookie butter, and salt in a bowl and set aside.

Line a 9 inch baking pan with parchment paper at the bottom and grease.

Microwave 1/4 cup of milk and until temperature is 110 degrees. Stir in active yeast, 1 teaspoon sugar, and let it sit until bubbly.

Place flour, baking powder, salt, and remaining sugar in a kitchen aid mixer or whisk.

Add 2 tablespoons melted butter, yeast mixture, and remaining milk. Turn on mixture with dough hook or mix until dough forms.

Place of floured counter and kneed. Roll dough to 12 by 9 rectangle.

Butter the dough rectangle with 2 tablespoons of butter. Leave about 1/2 inch around un buttered. Add the filling mixture and press into dough.

Roll dough into a tight log, press seam together, and cut into 8 pieces.

Place in greased pan. Cover with plastic wrap and let rise for 30 minutes. If dough is not rising. Heat oven to 250F. Once heated turn it off. Remove plastic wrap and place the rolls in oven to rise for the remainder time.

After 30 minutes, remove from oven. Butter the rolls with remaining butter and place in a preheated oven at 350F and bake for 20-30 minutes.

While baking make glaze. Place cookie butter, heavy cream, and vanilla extract in mixer and mix. Once cookie butter is mixed well with cream add powdered sugar and beat on low/medium until a nice glaze texture appears. If you over beat like I did and the mixture gets grainy. Place in a microwave safe dish. Heat in 10-15 second intervals until melted and incorporated. Let cool and place in fridge for at least an hour. Once cooled re whisk on low until the glaze consistency forms.

Once rolls are baked remove from oven. Run knife around edge. Let cool for 5 minutes. Flip onto plate. Remove liner and turn them back up. glaze and cover with ground Biscoff.

These are delicious. Enjoy!

12/08/2025

Biscoff Cinnamon Rolls

Ingredients:
Filling:
1/2 cup ground biscoff cookies
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons unsalted butter
1/3 cup biscoff cookie butter
1/8 teaspoon salt

Dough:
1 1/4 cup whole milk
4 teaspoons active yeast
2 tablespoons granulated sugar
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter

Glaze:
1 1/2 cups heavy cream
1 cup powdered sugar
1/4 cup biscoff cookie butter
1 1/2 teaspoons vanilla extract

Instructions:

Combine ground cookies, sugar, cinnamon, vanilla, butter, cookie butter, and salt in a bowl and set aside.

Line a 9 inch baking pan with parchment paper at the bottom and grease.

Microwave 1/4 cup of milk and until temperature is 110 degrees. Stir in active yeast, 1 teaspoon sugar, and let it sit until bubbly.

Place flour, baking powder, salt, and remaining sugar in a kitchen aid mixer or whisk.

Add 2 tablespoons melted butter, yeast mixture, and remaining milk. Turn on mixture with dough hook or mix until dough forms.

Place of floured counter and kneed. Roll dough to 12 by 9 rectangle.

Butter the dough rectangle with 2 tablespoons of butter. Leave about 1/2 inch around un buttered. Add the filling mixture and press into dough.

Roll dough into a tight log, press seam together, and cut into 8 pieces.

Place in greased pan. Cover with plastic wrap and let rise for 30 minutes. If dough is not rising. Heat oven to 250F. Once heated turn it off. Remove plastic wrap and place the rolls in oven to rise for the remainder time.

After 30 minutes, remove from oven. Butter the rolls with remaining butter and place in a preheated oven at 350F and bake for 20-30 minutes.

While baking make glaze. Place cookie butter, heavy cream, and vanilla extract in mixer and mix. Once cookie butter is mixed well with cream add powdered sugar and beat on low/medium until a nice glaze texture appears. If you over beat like I did and the mixture gets grainy. Place in a microwave safe dish. Heat in 10-15 second intervals until melted and incorporated. Let cool and place in fridge for at least an hour. Once cooled re whisk on low until the glaze consistency forms.

Once rolls are baked remove from oven. Run knife around edge. Let cool for 5 minutes. Flip onto plate. Remove liner and turn them back up. glaze and cover with ground Biscoff.

These are delicious. Enjoy!

12/05/2025

Biscoff Reese’s

Ingredients:
8.8 ounces Lindt White Chocolate Bar
1/2 cup Biscoff Cookie Butter
1/2 cup powdered sugar
3 Tablespoons Biscoff Cookies crumbled
1/8 teaspoon salt

Instructions:
Melt white chocolate in microwave. In 30 second increments. Mix in-between. Should take around 3-4 rounds. Do not over heat.

Pour 1 teaspoon in each silicon cupcake tray. Make sure it covers the entire bottom. Add a little more if needed.

Place tray in freezer for 1 minute. Then place in fridge for about 3-5 minutes.

While chocolate hardens in fridge prepare center.

Mix in a separate bowl Biscoff cookie butter, crumbled cookies, sugar, and salt. Mix until combined. If not mixing well because cookie butter is too thick place in microwave for a minute and then try mixing again. Then 12 teaspoon size balls.

Remove tray from fridge and add the balls to center of white chocolate and press down slightly. The heated cookie butter smooth into an even layer from the ball form.

Then add 1 teaspoon of white chocolate over the top to cover. Add more as needed to make sure the entire center is covered.

Place in fridge until hardened. Once hardened enjoy! I am freezing a batch for my Christmas cookie box. These are so good!

1 cup 195 calories | 10.8g fat | 23.2g carbs | 1.8g protein

12/05/2025

German Christmas Cookies

Ingredients:
2 cups all purpose-flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all spice
2 large eggs room temperature
1/2 cup unsalted butter melted
1/2 teaspoon grated lemon zest
1/2 teaspoon anise extract
1 1/2 cups chopped almonds
1/2 cup chopped candied citron
Confectioners’ sugar

Instructions:
Combine flour, sugar, cinnamon, baking soda, cloves, nutmeg, and all spice in a bowl.

Combine eggs, butter, lemon zest, and extract in another bowl. Stir into dry ingredients until moist. Fold in almonds and citron.

Use 1 tablespoon to make 1/2 inch balls. Mine came out a little larger. Bake at 350F for 8-12 minutes. Let it set for a minute and then roll in confectioners’ sugar while still warm and enjoy.

I flash frozen most the batch. Going to stick in ziplock after frozen and save until Christmas eve and for my Christmas cookies box. I put in freezer right before baking. The night before going to place on parchment lined baking sheet and place in fridge. Bake as directed. You could bake them directly from frozen just might need to adjust temperature to a little lower and time a little longer.

The cookies are delicious.

1 cookie 29 calories | 1g fat | 4g carbs | 1g protein

Recipe Courtesy of Carole Mueller

12/01/2025

Cranberry Shortbread Cookies

Ingredients:
1 cup softened butter
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
2 cups bread flour
About 1 cup Thanksgiving cranberry sauce

Instructions:

Add butter, sugar, and vanilla extract to bowl and beat for about a minute until combined well.

Add 1 cup of flour and beat until mixed. Then add the other cup of flour and beat for 2 minutes. ��The dough will be crumbly. Make about 1 inch balls and place on prepared baking sheet.

Press the center with thumb or spoon. Add 1 teaspoon of Thanksgiving leftover cranberry sauce to each cookie.

Bake at 350F for 15-18 minutes until lightly golden around edges. Let it cool for 5 minutes and Enjoy!

11/29/2025

Ground Beef Giblet Gravy & Kale

Ingredients:
1 pound 96% lean ground beef
1/2 large onion
6 cloves of garlic, minced
1 jalapeño
5.25 ounces kale
1/2 tsp olive oil
2-3 cups of leftover giblet gravy

Instructions:

Chop onion, jalapeño, and mince fresh garlic. Separate kale leaves from stem.

In a large pan on medium high heat add olive oil, ground beef, onion and jalapeño. Brown beef and cook veggies. Once beef is almost done add garlic. Cook for another minute. Add kale and mix until wilted. Add giblet gravy and mix well. Cook for a minute or two and serve.

Can be eaten by itself or over rolls.

This was made from leftover giblet gravy and it was delicious. Super flavorful. Enjoy!

1 serving
292 calories | 12 fat | 14 carbs | 32 protein

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