Green cupcakes usually start from the red velvet playbook: a tender, moist cupcake with a hint of cocoa and a fine, velvety crumb, but tinted green instead of red. A small amount of cocoa powder gives depth and a subtle chocolate note, while buttermilk or sour cream keeps the crumb soft and moist, and vanilla … Read more
Good oatmeal raisin cookies balance texture and flavor: the oats give them heartiness and chew, brown sugar and butter make them rich and tender, and cinnamon plus vanilla add a warm, comforting aroma. Raisins are folded in at the end so they dot each cookie with little pockets of sweetness; some bakers soak the raisins … Read more
Instead of piling sloppy joe filling onto buns, this recipe folds it into a creamy, cheesy dip base that you can spoon right out of a skillet or baking dish. Ground beef is browned with onion and sometimes bell pepper, then combined with either canned sloppy joe sauce or a homemade mix of tomato sauce, … Read more
This style of Chocolate Peanut Toffee starts with a base of peanuts instead of crackers, so the nuts are fully embedded in the toffee layer and every piece is packed with crunch. Roasted, salted peanuts are scattered over the bottom of a parchment-lined pan, then a simple mixture of butter, sugar, and vanilla is simmered … Read more
At their core, Peanut Butter Snowballs are all about turning a simple peanut butter mixture into a truffle-style candy. Creamy peanut butter is combined with powdered sugar and a bit of butter until it becomes a thick, pliable dough that you can roll into balls without it sticking to your hands. Those balls are chilled … Read more
These cookies start with a fairly standard peanut butter cookie dough: softened butter, creamy peanut butter, granulated sugar, and brown sugar are creamed together until light and fluffy, then enriched with an egg and vanilla. Flour, baking soda, and salt are mixed in to form a soft but scoopable dough that’s rolled into balls, coated … Read more
Crockpot Candy, sometimes called crockpot peanut clusters or “Christmas crack” candy, takes advantage of the low, steady heat of a slow cooker to gently melt layers of chocolate over peanuts without scorching. The basic idea is to layer dry roasted peanuts in the bottom of a crockpot, top them with a mix of white almond … Read more
Homemade peppermint patties follow a straightforward formula that relies on pantry ingredients rather than boiling sugar or using a candy thermometer. Sweetened condensed milk provides a thick, sweet base; powdered sugar turns that base into a moldable “dough”; and peppermint extract delivers the clean, cool mint flavor associated with store‑bought patties. The mixture is kneaded … Read more
Pumpkin Spice Cheesecake Bites sit at the intersection of three beloved desserts: pumpkin pie, cheesecake, and cake balls. The filling combines softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice (or a blend of warm spices) into a luscious, tangy pumpkin cheesecake mixture. Instead of baking it in a crust, the mixture is thickened … Read more
At its core, 7 Can Chicken Taco Soup follows a simple idea: use seven cans to build layers of flavor and texture without chopping or sautéing anything. Black beans and pinto (or kidney) beans bring protein and body, while canned corn and diced tomatoes add sweetness and acidity, and green enchilada sauce and chicken broth … Read more