This lightened-up Blue Cheese Dressing recipe is creamy, punchy and flavorful! Made with yogurt instead of mayo, it contains half the calories of most other recipes, plus healthy probiotics, without lacking in flavor!
This lightened-up Blue Cheese Dressing recipe is creamy, punchy and flavorful! Made with yogurt instead of mayo, it contains half the calories of most other recipes, plus healthy probiotics, without lacking in flavor!
Mini pancakes are a fun way to mix up breakfast! These bite-sized cakes are perfect for dunking into maple syrup.
This breakfast idea makes us smile just looking at the platter: try these Mini Pancakes! Here’s how to make breakfast more fun: make a miniature version of your favorite steaming platter of flapjacks. These cakes can be eaten with a fork, or eat them with your hands, dunking into a pool of maple syrup! It’s a natural recipe for kids, but we think they’re just as fun for adults too. (Both of us have a thing for miniaturized stuff!)
Ingredients in mini pancakes batter
These mini pancakes are so much fun, and we love making them for entertaining: especially when there are kids around. You can essentially use the batter from any of your favorite pancake recipes, but there’s one catch. It’s easiest to make these using a squeeze bottle, so you’ll want to have a nice smooth batter that won’t get stuck in the bottle.
Our mini pancakes recipe is a spin on our classic pancake recipe, which features both all-purpose and whole wheat flour for a developed, hearty flavor. Here are the ingredients you’ll need for mini pancakes:
The best way to make uniform mini pancakes? Use a condiment squeeze bottle, which helps to make perfect circles that are similar in size. You can also use a spoon or 1 tablespoon measuring spoon to spoon out the batter, but it gets messy and takes much longer than the squeeze bottle method. (Trust us! We’ve tested it out so you don’t have to.)
We highly recommend getting ahold of a squeeze bottle for this recipe! You can also use them for sauces and garnishes, like making a nice drizzle of sour cream over enchiladas, for example.
Tips for how to make mini pancakes
Mini pancakes are a little trickier than standard pancakes because they’re so small and you make so many at once! This recipe makes a total of 55 to 60 mini pancakes. Here are a few things to note about the process:
Use a large griddle: non-stick is helpful. You’ll want a large surface since you’ll be cooking so many cakes at once.
Use that squeeze bottle! It’s the easiest way to make dozens of mini pancakes at a time. If you don’t have one, consider making smaller batches since the process is slower and messier.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Don’t worry if it’s not perfect at first: keep adjusting as you cook. Remember that batches after the first batch will cook faster than the first since the pan is hotter.
Don’t worry if the first batch of pancakes doesn’t work! Use it as a test for honing in your skills.
Ways to serve mini pancakes
Mini pancakes are designed to be handheld: so you don’t even need to use a fork! But you can eat them on a plate too. Here are a few ideas:
Serve with little cups of maple syrup for dipping
Make cinnamon maple syrup by adding a few large pinches of ground cinnamon
Or course, you can add things chocolate chips or whipped cream: if you like dessert for breakfast! Let us know how you plan to serve these in the comments below.
More pancake recipes
Love flapjacks for breakfast? Try these tasty pancake recipes:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle.
Lightly butter a skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium low heat. Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.
Notes
*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.
**The squeeze bottle method is much easier and essential for this recipe, in our opinion. Here’s a link to the squeeze bottles we use.
You know those candied pecans they sell from kiosks in shopping malls this time of year? The ones that beckon you from yards away with their buttery, nutty aroma? Well, I’m about to show you how to make them at home with just a few ingredients. They’re the perfect holiday snack for parties or as a little snacky snack while you’re wrapping gifts, watching a classic Christmas movie, or waiting for Christmas dinner to be ready. In other words, bookmark this candied pecans recipe because I promise you’ll be making them over and over for years to come.
What Are Candied Pecans?
This perfect little holiday snack is simply pecan halves that have a crunchy brown sugar, cinnamon, and vanilla-flavored coating. The nuts roast as they bake in the oven, giving them an even toastier, nutty flavor. These candied nuts are absolutely addictive and are the perfect item to bring to any holiday party, or to package up for easy homemade Christmas gifts.
Ingredients for Candied Pecans
You only need a handful of simple ingredients to make this recipe for candied pecans:
Pecan Halves: You’ll need shelled pecan halves for this recipe. Chopped pecans or pecan pieces will be too small for this method. Make sure to check grocery store websites and circulars to find the best price for pecan halves in your area, as this is the most expensive ingredient in the recipe. We got a great deal at ALDI!
Brown Sugar: Brown sugar gives the sugar coating on the pecans a really rich warm flavor, thanks to the molasses that gives brown sugar it’s characteristic color.
White Sugar: White sugar is added to the brown sugar to create the crunchy coating on the nuts, helping it bake up a little crunchier than brown sugar alone.
Cinnamon: A healthy dose of cinnamon gives the nuts a super warm and cozy flavor, perfect for the holidays
Vanilla: Vanilla adds a warm element to the flavor profile and just pairs perfectly with the cinnamon and nuts.
Egg: Egg white helps the sugar coat the nuts and it changes the texture of the sugar coating to be a really light, airy, and crispy texture instead of a smooth, glassy candy coating.
Salt: A little bit of salt really goes a long way in this recipe to really make the candy coating extra flavorful. The salt balances the sugars and really makes everything pop.
How to Store Candied Pecans
Once the candied pecans are completely cooled, these candied pecans can be stored in an air-tight container at room temperature for about a week, or frozen for longer storage. They’ll stay fresh in the freezer for about three months and can be thawed at room temperature.
Preheat the oven to 350ºF. Add the brown sugar, granulated sugar, cinnamon, and salt to a bowl, then stir them together until evenly combined.
Separate the egg and place the egg white in a large bowl. Lightly whisk the egg white until it is frothy, then add the vanilla extract and briefly whisk again to combine.
Add the pecans to the egg white mixture and stir to coat. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
Spread the coated nuts out onto a large baking sheet lined with parchment paper.
Bake the nuts in the preheated 350ºF for 25 minutes, stirring once halfway through.
Allow the nuts to cool completely before enjoying or storing for later.
Preheat the oven to 350ºF. Add ⅓ cup brown sugar, ⅓ cup white sugar, 1 tsp cinnamon, and ½ tsp salt to a bowl and stir them together until they’re evenly combined.
Separate one large egg. Add the egg white to a large bowl and whisk it just until it gets a little frothy, then add ½ tsp vanilla extract and whisk briefly again to combine.
Add 1 lb. pecan halves to the lightly whisked egg whites and stir until the nuts are coated in the egg white. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
This is what they’ll look like when coated in egg and cinnamon-sugar.
Spread the pecans out onto a baking sheet lined with parchment paper.
Bake the pecans in the preheated 350ºF oven for about 25 minutes, stirring once halfway through. Allow the pecans to cool completely before enjoying or packing for storage.
This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.
We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.
Making a spinach mushroom quiche: overview
This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:
20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!)
Shape the crust
5 to 10 minutes, active
Refrigerate the dough
30 minutes, inactive
Blind bake the dough+ make the filling
30 minutes, active
Bake the quiche
40 to 50 minutes, inactive
Ingredients in the spinach quiche filling
This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:
Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.
Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.
Tip: blind bake the crust!
The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:
First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.
How to make a pie crust shield
For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:
It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
Make ahead instructions for spinach mushroom quiche
This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:
Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
To reheat, warm in a 200°F oven for about 20 minutes.
The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
Love a good quiche? It’s the perfect easy brunch idea that everyone will enjoy and there are lots of filling flavors to choose from! Here are a few other tasty quiche recipes to try:
This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.
Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).
Notes
*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.
Category:Brunch
Method:Baked
Cuisine:French
Diet:Vegetarian
Keywords: Spinach mushroom quiche, spinach and mushroom quiche
Don’t let the simplicity of our Whipped Goat Cheese fool you into thinking it’s less than spectacular. Whipping goat cheese and cream together creates a velvety, smooth, and tangy spread that pairs incredibly well with hot honey, everything seasoning, bacon crumbles, and sliced green onion. It takes only 10 minutes to put together, and you’ll watch it disappear just as fast as guests spoon it onto crostini and dive back in for more. Serve this…
Don’t let the simplicity of our Whipped Goat Cheese fool you into thinking it’s less than spectacular. Whipping goat cheese and cream together creates a velvety, smooth, and tangy spread that pairs incredibly well with hot honey, everything seasoning, bacon crumbles, and sliced green onion. It takes only 10 minutes to put together, and you’ll watch it disappear just as fast as guests spoon it onto crostini and dive back in for more.
Serve this on a plate as an appetizer, or use the whipped goat cheese on salads, spread on sandwiches, topped on grilled meat, or spooned onto pizza.
How to Make Whipped Goat Cheese
Ingredients
Process
Place the goat cheese and cream (if using) into a food processor and blend it until smooth.
Transfer the whipped goat cheese to a plate with a wide rim or a wide-mouthed bowl and spread it into an even layer.
Top the goat cheese with a drizzle of hot honey. Then top it with bacon, everything seasoning, and green onions. Serve with crostini.
Why We Love Whipped Goat Cheese
It’s incredibly simple. This whipped goat cheese is just two main ingredients (or one if you leave out the heavy cream), and a handful of toppings. It takes less than 10 minutes to whip together for a decadent last-minute appetizer.
It’s versatile. While we love serving this on a plate with crostini or crackers, you can use this whipped goat cheese to top bread, pizza, grilled vegetables, meat, eggs, and more. In addition to the many ways you can use it, you can also change up the toppings for a variety of flavors!
Easy to make ahead. If you’re in charge of an appetizer for your next party, a plate of whipped goat cheese can be prepared up to two days in advance. Just prep the goat cheese and get your toppings ready. Drizzle and sprinkle everything on top just before serving.
Purpose of Heavy Cream in Whipped Goat Cheese
Heavy cream is optional in our recipe, but we absolutely love what it does to it. Whipping a small amount of heavy cream into the goat cheese helps thin out the texture and creates a smoother, more luxurious dip. If you choose to skip the cream, your whipped goat cheese will still be smooth, but it will be much thicker with less of a “whipped” texture.
Variations
Once you have your base of goat cheese whipped and spread on a plate, the toppings you can add are truly endless. If you want to try something different than our suggested hot honey, everything seasoning, bacon, and green onions, try any of these additions or a combination for a whole new flavor!
Honey
Toasted chopped walnuts
Pistachios
Cinnamon
Roasted red peppers
Roasted garlic
Fresh herbs, including parsley, thyme, oregano, dill, basil, rosemary, or cilantro
Citrus zest from lemons, limes, or oranges
Fruit compote, including blueberry, strawberry, cherry, or raspberry
You know those foods you grew up thinking you didn’t like even though you never actually tried them? Yeah, well Brussels sprouts was one of those vegetables that I just assumed I didn’t like until I was in my 30’s. But once I finally tried Roasted Brussels Sprouts, there was no turning back. Now I absolutely love Brussels sprouts, especially these easy Air Fryer Brussels Sprouts! This no-fuss Brussels sprouts recipe creates a brown and slightly crispy outside white still remaining tender on the inside. The air fryer makes it super easy to whip up this vegetable side dish any day of the week! And since they are in season right now, they were also on sale at my local grocery store. #Winning!
Ingredients For Air Fryer Brussels Sprouts
I’m all for simple recipes and with simple ingredients! Here are the 6 items you need to make this easy Air Fryer Brussels Sprouts recipe:
Brussels Sprouts: This cruciferous vegetable can often be found year-round in your local grocery store. However, sometimes they are on the pricier side, so take advantage of them while they are in season and usually on sale. They are usually in season during the late fall and winter months from October to February.
Olive Oil: Olive oil helps keep the Brussels sprouts from getting too dry and too charred on the outside. It also helps the seasoning coat the Brussels sprouts perfectly.
Seasoning: A mix of salt, pepper, garlic powder, and onion powder adds just the right amount of flavor and keeps things simple, but still delicious!
Recipe Variations
Although we went with a simple mix of olive oil + seasoning for this Brussels sprouts recipe, you can easily try some of these other combinations:
Switch up the seasoning: Try some steak seasoning, curry powder, Cajun seasoning or a seasoning salt like Lawry’s, or a Creole seasoning like Tony Chachere’s.
Parmesan cheese: We also tested these air fryer Brussels sprouts tossed in a little parmesan cheese and they were absolutely delicious!
Dipping Sauces: My favorite way to enjoy these Brussels sprouts is with a simple mix of Dijon mustard and pure maple syrup. They would also taste really good dipped in our Comeback Sauce!
Homemade balsamic glaze: And if you’re a balsamic vinegar lover, once the Brussels sprouts are out of the air fryer, try drizzling a little bit of homemade balsamic glaze on top!
Tips For Making Air Fryer Brussels Sprouts
Don’t skip the oil – It may be tempting to use less oil since you’re cooking in an “air fryer” but I wouldn’t recommend it. We tested this recipe using a little less oil and it resulted in the Brussels sprouts being too dry and very charred.
Preheat the air fryer – It’s always good to preheat the air fryer before you add the Brussels sprouts to the basket. If your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3-4 minutes at 360ºF.
Shake halfway through – Give the Brussels sprouts a good shake and flip some of them over halfway through the cook time so they can brown evenly on both sides.
Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add the Brussels sprouts to a large bowl along with the olive oil, salt, black pepper, garlic powder, and onion powder. Mix all the ingredients together until the Brussels sprouts are well coated in the oil and seasoning.
Preheat the air fryer to 360°F. Once preheated, add the Brussels sprouts and spread them evenly inside the air fryer basket. Air fry for 9 minutes, flipping and shaking the Brussels sprouts halfway through to help them brown evenly on both sides. Add an additional 1-2 minutes of cook time depending on the level of browning that you like.
Remove the Brussels sprouts from the air fryer and enjoy as is or with your favorite dipping sauce.
How to Make Air Fryer Brussels Sprouts – Step by Step Photos
Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add the Brussels sprouts to a large bowl along with 2 Tbsp of olive oil, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix all the ingredients together until the Brussels sprouts are well coated in the oil and seasoning.
Preheat the air fryer to 360°F. Once preheated, add the Brussels sprouts and spread them evenly inside the air fryer basket.
Air fry for 9 minutes, flipping and shaking the Brussels sprouts halfway through to help them brown evenly on both sides. Add an additional 1-2 minutes of cook time depending on the level of browning that you like.
Enjoy these super delicious Brussels sprouts with a little parmesan cheese or your favorite dipping sauce. And try not to eat them all before they make it to the dinner table ;)
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
When it comes to Christmas cookies, here’s one type we can’t resist: Linzer cookies! This classic Austrian sandwich cookie stars buttery almond shortbread with fun cutout window to show a layer of fruity preserves, making a treat that’s nuanced and just sweet enough. This recipe spells childhood nostalgia for us, and here we’re sharing a traditional recipe for this classic cookie!
Ingredients in linzer cookies
Linzer cookies are a shortbread jam-filled sandwich cookie based on the Austrian dessert Linzer torte, a tart made with ground nuts and fruit preserves. Linzer cookies bring in those signature flavors by making a shortbread with both all-purpose flour and almond flour, which gives it a complex, nutty flavor. The traditional shape features cut-out windows where the jam shows through.
This recipe comes from my dear Austrian friend Milena’s mother: Milena currently lives in Vienna, but we grew up together in Minnesota eating Linzer cookies at the holidays. This recipe has the nostalgia of childhood all over it for us, and it’s perfect for the holidays, Valentine’s Day, or any time you need a sweet treat. Here’s what you’ll need for classic Linzer cookies:
Flour
Almond flour
Cinnamon
Fine sea salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Raspberry jam or other fruit preserves
Powdered sugar
Tip: use almond flour, not almond meal!
Avoid using almond meal for Linzer cookies: look for almond flour when you are shopping. You should be able to find it at your local grocery, depending on your location.
Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Linzer cookie cutter and an alternative
Linzer cookies are a cutout cookie with a twist! Instead of cutting out just one cookie, you’ll need two: a cookie with a window and a solid cookie. There are special cookie cutters just for this purpose, but you can also use a alternative based on what you have at home.
Option 1: Use a Linzer cookie cutter. We like this Linzer cookie cutter. It comes with various cutout window shapes: hearts, stars, flowers, etc. It is worth buying if you plan to make Linzer cookies multiple times!
Option 2: Use a 2-inch circular cutter and a smaller shape for the window. If you happen to have both of these shapes on hand, it’s easy to make your own version of cutout cookies!
Tips for making the cookies
Linzer cookies are a fun baking project that results in visually-stunning, sugar dusted cookies with bright shapes of jam. There are a few notes for how to put together this recipe:
Chill the dough 1 to 3 hours. This is important with a cutout cookie dough: you’ll want it nice and cold to get uniform shapes.
Gently roll the dough slightly less than 1/4-inch thick. This makes just the right thickness for the finished cookie.
Simple cutout window shapes (like circles and hearts) are easier to cut out. The stars were a little trickier to cut, and they became more distorted when baked. But, they still turned out great.
Linzer cookie storage info
Once you’ve made your linzer cookies, you probably won’t be eating all 30 at once. How to store them? Here are some tips and notes about storage:
The cookies taste crisp the first day, then soft after storage. They’re delicious both ways, but we like the soft version best!
Store in a container with a few layers of parchment paper or foil between each. The powdered sugar on the bottom layer of cookies after a few days, so it’s good to protect between each layer.
Store at room temperature for 2 days or refrigerated up to 2 weeks. With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
Or, freeze for up to 3 months. The powdered sugar topping is a little fragile, so keep in mind the cookies look best when they are fresh.
More cookie recipes
Love a good batch of cookies? Here are a few more fun cookie recipes to enjoy:
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
Ingredients
2 cups (240 g) flour, sifted
1 cup (120 g) almond flour
1 teaspoon cinnamon
½ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cups raspberry jam
Powdered sugar, for dusting
Instructions
In a medium bowl, whisk the flour, almond flour, cinnamon and salt.
In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
Preheat the oven to 350°F.
Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
Repeat with remaining disc of dough and re-rolled scraps of dough.
Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam.
Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).
Notes
*With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
If you’re looking for an easy addition to your Christmas cookie platters, or maybe just a quick way to get your chocolate fix, you’ve got to try this easy homemade chocolate fudge recipe. It’s seriously easy, only takes a few minutes, and makes the most deliciously rich melt-in-your-mouth fudge. And you won’t need a candy thermometer or any other special equipment to make this amazing chocolate fudge. Just melt everything together, let it cool, slice, and serve!
Ingredients for Chocolate Fudge
This chocolate fudge is incredibly simple and at its core only requires three ingredients. I’ve added a couple more items just to take it to the next level, but it’s up to you! Here’s what you’ll need for this awesome chocolate fudge recipe:
Sweetened Condensed Milk: This gives the fudge its rich and sweet flavor and texture and helps soften the chocolate just enough to achieve that thick, fudgy texture.
Semi-Sweet Chocolate Chips: Chocolate chips bring all of that chocolatey flavor to the fudge and help firm the mixture up into sliceable squares.
Vanilla Extract: Vanilla gives the fudge a more dimension and a richer flavor.
Butter: A little bit of butter thrown into the mix gives this fudge an extra rich melt-in-your-mouth finish. Many people skip this ingredient, but I think it’s worth adding for a silkier texture and richer flavor.
Nuts: Nuts are completely optional, but I love how the flavor contrasts the rich fudge and they offer visual appeal. You can skip the walnuts or swap in your favorite nut in its place.
How to Store Homemade Fudge
Once cooled and sliced, you can keep this homemade fudge at room temperature in an air-tight container for about two weeks. It can also be held in the refrigerator, if desired, but the cold air can cause it to slowly dry out. The same goes fro freezing. This fudge is freezer safe, but make sure it’s wrapped very well and in an air-tight container to prevent drying and freezer burn.
More Flavor OPtions
This easy fudge recipe is quite flexible and can be modified to include different ingredients. Here are some ideas for other homemade fudge flavors:
Flavor Extracts: try swapping the vanilla extract with other flavors like peppermint, almond, or orange.
Toppings: Try topping the fudge with different nuts, crushed candy canes, marshmallows, pretzels, graham crackers, or sprinkles.
Chocolate Chips: Try different flavored morsels, like peanut butter, white chocolate, or butterscotch.
Microwave Instructions
You can make this style of homemade fudge using a microwave, but I find using a pot on the stovetop to be much easier. The stovetop method only takes a few minutes more and it’s easier to control the heat and how evenly the ingredients cook. To make this chocolate fudge in the microwave simply add everything to a bowl and microwave on high for one minute, then stir. Continue heating and stirring in 30-second intervals until everything is melted and evenly combined, then transfer to a dish to cool and slice.
Add the sweetened condensed milk, chocolate chips, butter, and vanilla to a medium saucepot.
Heat the ingredients over medium-low, stirring constantly, until everything is melted and evenly combined. The mixture will be quite thick and glossy when it's ready (see photos below).
Spread the fudge into a 8×8-inch pan lined with foil or parchment paper. Sprinkle the chopped nuts over top and press them lightly into the surface.
Place the fudge in the refrigerator, uncovered, for about two hours or until fully chilled and firm. Remove the fudge from the refrigerator and slice into 16 pieces, then serve.
Add one 14oz. can of sweetened condensed milk, 3 cups semi-sweet chocolate chips, 2 Tbsp butter, and 1 tsp vanilla extract to a saucepot.
Heat the mixture over medium-low while constantly stirring, until everything has melted and evenly combined. The mixture will be quite thick and glossy when it’s ready.
Spread the fudge into a 8×8-inch baking dish lined with foil or parchment paper.
Sprinkle ½ cup chopped walnuts over top then press them lightly into the surface.
Chill the fudge for two hours in the refrigerator to make sure its very firm before slicing it into 16 pieces. Enjoy chilled or room temperature!
This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.
Forget everything you thought you knew about banana cookies. These are the absolute best, hands down! The brown butter infuses them with a rich, nutty flavor, while the warm cinnamon adds a touch of spice that takes them to the next level. Every bite is soft, chewy, and bursting with the delicious taste of ripe bananas. You won’t be able to resist them!
Why these are the best banana cookies
These banana cookies are the absolute best, and here’s why: they have the best banana-scented flavor and chewy, buttery texture. We had one ripe banana on hand and wanted cookies, but didn’t want to create just another blob-like cakey cookie like many cookies with banana. No, this had to be buttery, chewy, and crinkly (if possible). And we achieved it! Here’s what make these cookies great:
They have a chewy, soft and crinkly texture. When adding fruits like banana and pumpkin to cookies, they can get very cakey instead of buttery. Like our pumpkin cookies, these banana cookies have just enough butter to make the perfect texture.
Brown butter adds rich, caramel undertones. Brown butter adds nuanced flavor notes that take these cookies over the top.
Our friends and family can’t resist them! When we made these, our friends and family couldn’t stop talking about them. (Wow, that is good!) So we knew this recipe was a winner.
They store well. Cookie storage is important, since you’re likely not going to eat them all at once. These hold up very well at room temperature, refrigerated, or frozen.
The most important part: a ripe banana!
This banana cookies recipe requires just one ripe banana, which is nice for when you don’t have enough bananas on hand for banana bread or banana muffins.
As with any banana baked good, you’ll want a very ripe banana: the blacker the better! Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more. Don’t try making this recipe with anything but an extremely ripe banana.
Tips for baking banana cookies
Cookies can be temperamental, and banana cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:
Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
If you have high quality non-stick cookie sheets, you can bake both sheets at once. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
If not, bake each tray separately. Refrigerate the cookie dough while the first tray bakes.
Remember, the crinkles happen while the cookies cool. You’ll remove the cookies when they are puffed, then they will cool and settle into crinkles.
Non-stick cookie sheets make for an even bake
Another tip for this banana cookies recipe is the quality of pans matters! We’ve experimented and when we used shiny aluminum pan with parchment paper, the size and shape of the cookies was completely off. However, baking on this non-stick cookie sheet worked great.
So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, should come out out beautifully consistent.
Optional: add a glaze
Want to step up these banana cookies? You can add a glaze or icing! Keep in mind that the glaze adds additional moisture so the cookies don’t hold up as well during storage. You’ll want to store the cookies refrigerated for best results with a glaze. You can either add an icing drizzle with a fork or dip the cookies into the glaze. Here are a few ideas:
These banana cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
Store frozen for up to 3 months.
More banana recipes
Want more with ripe bananas? Here are our favorite ways to use them?
This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.
Slice the butter into pieces and place it in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
In a medium bowl, whisk the flour, baking soda, cinnamon, and salt.
Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk and vanilla extract, and beat on High speed for 1 minute. Add the mashed banana and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat to make 2 trays of 12 cookies (24 to 26 total).
Add the trays to the oven and bake 12 to 13 minutes, until puffed, reversing the trays at the 7 minute mark (the cookies will settle into the crinkles when the cool.) Allow to cool on the pan 5 minutes before removing to a baking rack.
Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).
Category:Dessert
Method:Baked
Cuisine:Cookies
Diet:Vegetarian
Keywords: Banana cookies, banana cookies recipe, banana cookie recipe
This Holiday Crunch Salad is bursting with flavor! Made with quinoa, pomegranate seeds, avocado, toasted almonds, and fresh parsley, it’s a festive, healthy, vegan, gluten-free salad, perfect for the holiday table!
This Holiday Crunch Salad is bursting with flavor! Made with quinoa, pomegranate seeds, avocado, toasted almonds, and fresh parsley, it's a festive, healthy, vegan, gluten-free salad, perfect for the holiday table!