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Easy homemade peppermint patties

Peppermints are always a huge hit this time of year. There’s just something about that cool, zingy flavor that screams winter. This year, let these delicious treats freshen up your holiday dessert table. If you like York Peppermint Patties, you’ll love this homemade version even more. You can customize them to your liking, which is always a plus;  add a little or a lot of peppermint or even spearmint: dip them in dark, milk, or white chocolate: add sprinkles: dye them red and green—whatever sounds good to you! This dough is seriously easy to whip up. It’s just four simple ingredients. These homemade peppermint patties are a great idea for parties, sprucing up cookie trays, or as a last-minute entry into your holiday cookie swap. Or package them up in pretty bags or mason jars and present them as gifts. Note: The instructions will make dozens of little peppermint patties,…

The Best Chocolate Crinkle Cookies

In the holiday wonderland of hundreds of types of Christmas cookies, how does one cookie stand apart? It must be one rich, decadent, and fudgy cookie! These Chocolate Crinkle Cookies are seriously the best! They taste just like a brownie only better. They’re lightly crunchy on the outside, yet irresistibly chewy in the center. You’re about to find a new holiday favorite. Tips for baking the Best Chocolate Crinkle Cookies Make sure all of your ingredients are room temperature. Don’t skip Step 4 (chilling the dough). Dough is super sticky and needs to chill or else it will be too difficult to work with. Chilling also helps create thicker cookies with a fudgy flavor. If they’re too warm when they go into the oven, they’ll spread out too thin. Remember to adjust the baking time to your oven. 10-12 minutes is a suggestion. If you bake too long, they’ll lose…

What’s the difference between pumpkin puree and pumpkin pie filling?

Stop right there! Before you reach for that can opener, make sure you know the difference between pumpkin puree and pumpkin pie filling. Both are super convenient canned pumpkin products that can save you tons of time and effort, but while they may look alike, you definitely don’t want to use one in place of the other. Adding the wrong product to your pumpkin recipe can spell disaster. Here’s why. pumpkin pie filling The wording is pretty straight forward. Pumpkin pie filling (or pumpkin pie mix) works for pies or other super sweet dishes, as it’s already heavily sweetened. It’s convenient if you don’t want to worry about adding your own sweetener or spices (or if you don’t have common pumpkin pie spices available to you). Check out the 6 biggest mistakes you can make when baking pumpkin pie.  pumpkin puree For just about any other recipe, it’s probably pumpkin puree…

How to make homemade Nutella

I don’t buy Nutella that often because, quite simply, I can’t control myself. That sweet, nutty, chocolatey butter spread beckons me in the middle of the night, and before I know it, I’ve eaten several slices of toast heavily smothered in the stuff. (I could easily kill this 6.6 pound bucket — just hand me the bread!) It’s not super healthy, and it is super expensive (about $5 for a tiny jar!), but when I make my own, it becomes not so bad on either front. Check out this restaurant with an entirely Nutella menu. This homemade Nutella recipe is quick and easy to pull off if you have the right equipment. You’re going to need a high-powered food processor or blender along with a microwave and an oven or a toaster oven. As for ingredients, you’re going to need hazelnuts. They might be a little harder to find than,…

Cheesecake-filled pumpkin bread

If you love fall baked goods but aren’t a fan of super sweets, this cream cheese filled pumpkin bread recipe will satisfy your seasonal cravings. You’ll love this bread-like snack and its slightly sweet center. It’s dense, decadent and the perfect fall treat to make for breakfast, dessert or just about anytime. Also try this Classic Pumpkin Roll recipe. cheesecake-filled pumpkin bread Ingredients Bread 1 cup canned pumpkin puree 1/2 cup canola oil 1 cup sugar 1/4 cup brown sugar 2 eggs 1-1/2 cups flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger Filling 8 ounces cream cheese, room temperature 1/3 cup sugar 2 tbsp flour 1 egg 1 tsp vanilla extract What else you’ll need: 9×5 inch loaf pan electric mixer nonstick cooking spray cooling rack toothpick Directions Preheat oven to…

Classic pumpkin roll recipe

Pumpkin rolls are a classic fall dessert that everyone goes crazy for. This homemade pumpkin roll recipe will give you the most deliciously moist spongey spiced pumpkin cake with dreamy cream cheese filling rolled up inside. These rolls might look difficult, but don’t let that perfect swirl intimidate you. It’s actually quite simple! Just follow these easy directions and you’ll master this must-make dessert in no time. Classic Pumpkin Roll Ingredients For the pumpkin cake: 3/4 cup all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp salt 3 eggs, room temperature 2/3 cup pumpkin puree (I like to use Libby’s) 1/2 cup packed brown sugar 1/2 cup sugar 1 tsp vanilla extract 1/2 cup confectioners’ sugar For the cream cheese frosting: 6 ounces cream cheese, room temperature…

What’s the difference between vegetable oil and canola oil?

It can be easy to get canola oil and vegetable oil mixed up. Both are extremely common pale yellow, neutrally flavored, inexpensive oils with high smoke points making them great for high-heat cooking or frying. But these two vegan-friendly options are just as great for baking and sautéing. So, what’s the difference between them, and can they be used interchangeably? The short answer: Canola oil is actually a type of vegetable oil, so yes! You can use canola or vegetable oil when a recipe calls for either. What’s the difference between vegetable and canola oil? Canola oil is a specific type of vegetable oil. It is always derived from the rapeseed plant, a bright yellow plant resembling the mustard seed. The seeds go through an extremely lengthy process before their oils can be extracted. Vegetable oil is a catch-all oil, which — fun fact — does not actually include any…

Homemade pumpkin pie spice blend

Do you know what’s in that pumpkin pie spice blend you purchased? Chances are, if you’re a fan of pumpkin spice, you might have some idea. But I’m here to convince you that making your own is the way to go. Here’s why: You’ll save money Spices don’t come cheap. Buy the good stuff, and you’ll be plunking down $5-15 for just a few tablespoons of various spices, and more if the spice is labor intensive to grow or harvest. But you’re buying pre-mixed spice blends, you’re choosing to spend more on spices than you even need to. You’ll get much less product, for way more money, and that mix is so highly specialized, it’s way more limited in use. You’ll save space Most spice blends are made from your basics. You’re probably already equipped to make pumpkin spice (and many other spice mixes) simply by having a reasonably well-stocked…

Which apples are best to use in apple pie?

Who doesn’t love homemade apple pie? Come fall, it’s a must-make dessert for just about any baker in America. But if you’ve never made one, or if you think yours could improve, perhaps you should play around with your choice of apples. But wait! With more than 2,500 varieties of apples grown in the United States alone, how do you know which ones will make the best pie? Well, it all comes down to just two characteristics: firmness and flavor. First, you’re going to want firm apples that can hold their shape through the long, slow cooking process — no one wants applesauce pie! Second, you’re going to want to make a mix between two varieties of apples: sweet and tart. Buy half of your apples from the tart column and half from the sweet. A good balance between the two is what makes the best pies. So when we…

10 creative ways to use your blender besides smoothies

Your blender is your best friend when it comes to mixing killer morning smoothies. But blenders are way more versatile than pureeing fruits and veggies. Try these ten hacks and you’ll be getting lots more use out of your blender in no time. 1. Make sorbet High-powered blenders can crush through ice with no problem, so it stands to reason they do the same with frozen fruit. Try tossing in some frozen mangos, strawberries (or really just about any fruit) in your blender with a drizzle of honey. You blender will whip up a tasty frozen sorbet in no time. 2. Grind spices Blenders can grind spices with complete ease. Store leftovers in an airtight jar and use within three to four weeks for best flavor. 3. Make frozen cocktails Add alcohol and frozen fruit to your blender and make a boozy slushy in no time. 4. Make nut butters…