Homemade Lemon Cookies

This is a splendidly flavorful, inviting cookie that's bright and cheery during the blistery winter season, yet it's also a cookie fit for those warm summer months where you'll find them reminiscent of a refreshing summer lemonade.

They are fun to finish by decorating them how you like, you can drizzle icing in zigzag patterns over the top or take a spoonful and make a simple circle atop them. And no one said sprinkles are wrong either. However you finish them just don't leave the icing off, it's critical to the abundant lemony flavor of the cookie (as this portion of the cookie calls for the most lemon juice).

If you like a more noticeably yellow cookie simply add a little natural yellow food coloring to the dough to mimic the hues of those sunny lemon peels. It won't affect the taste but I think we tend to eat with our eyes first so a little yellow addition is a nice touch if you have it.

An oatmeal cream pie (also spelled oatmeal "creme" pies) are an old fashioned cookie that's been around for decades and for good reason. We know of the iconic Little Debbie version (I ate far too many as a kid) but now I much prefer them without all the self stabilizing additives, artificial flavors and added color. And of course made with fresh butter instead of various oils is better.

These homemade oatmeal cream pies are a family favorite which makes sense because they are basically an upgraded oatmeal cookie with a frosting filling. They are easy to make and the flavors never disappoint!

With each cookie you get a welcome blend of chewy textures, crisp golden brown edges a soft center (as it should be), with oat-y flavors and highlights warm winter spices and hints of deep molasses. Then for the filling it's a buttery, creamy, frosting type filling, with its sweetness balanced by a small addition of cream cheese (I preferred this option to using cream with the butter and sugar when taste testing).

It's a memorable treat that will always satisfy those homemade cookie cravings. Enjoy them together with family or friends, and serve them with a chilled glass of milk, or warm apple cider during the colder months.

Homemade pumpkin waffles are a seasonal staple. They are so good in fact you may find yourself turning to them year round!

They're crisp on the outside while fluffy, moist and tender on the inside. Exactly as a waffle should be.

They are made with smooth pumpkin, warm spices, flavorful buttermilk, a fair amount of eggs for billowy fluff, and oil for richness. They make an excellent lazy weekend morning treat, and they are even worthy of a festive holiday breakfast spread.

So much to savor in these delectable, pumpkin infused waffles!

These mini pumpkin pies are an exciting modern day twist on a nostalgic holiday classic! They are baked in a standard size muffin pan instead of as a whole pie. They are easy to make, faster to bake, and they're a tasty treat for people of all ages.

Their flavor is pleasantly pumpkin-y, deliciously sweet, and swirled with seasonal spice. And they have the best blend of textures with a crisp, flakey crust and a velvety, rich custard pie filling.

They are easy to serve and completely fitting for parties. And aren't most desserts just more enjoyable and charming when served in a mini individual serving size? They even seem fancier too.

With their smaller size plan on two of these per person, or even three for a Thanksgiving or other holiday feast. And as always take those classic pumpkin pie flavors up a notch by serving them with a generous swirl of billowy sweetened whipped cream atop.

Brownie bites are the perfect treat to make for parties or just for a quick baking project for when the chocolate cravings strike.

You'll love not only their chocolate decadence but also their ease of preparation, and they only require a handful of simple ingredients. Plus no mixer is required and they bake up quickly. No waiting 40+ minutes for a full size pan of brownies!

Of course you can opt to serve them plain on their own, but my personal favorite is to upgrade them with a sweet cream cheese frosting finish. It's a crowning highlight that is reminiscent of that cookies and cream flavor pairing.

These are fun to decorate various ways with sprinkles festive to a specific holiday or celebration (see the Halloween version below topped with pumpkin candy decorations), or top with a Hershey's candy cane kiss during the Christmas season and a peppermint frosting. A fun summer option is to finish them off with a raspberry.

Lots of options for these fun tempting little treats!

These pumpkin oatmeal cookies are made rich with butter, chewy with oats, decadent with chocolate chips, soft and flavorful with pumpkin and spices, and of course nicely sweet with two types of sugar.

They are a fun new take on a nostalgic childhood favorite. We know and love the traditional pumpkin chocolate chip cookie, but here we add some oat-y goodness for extra flavor and texture.

It's a tempting fall cookie that's easy to make, a fun treat for parties, and they're always sure to satisfy those seasonal pumpkin dessert cravings.

Make a batch this weekend then save the recipe for the holidays to impress your guests!

What are Huevos Rancheros?

Huevos Rancheros is a traditional Mexican dish made up of warmed corn tortillas, a cooked salsa (red tomato salsa or green tomatillo salsa), and fried eggs. It is pronounced way-vows-rhan-che-rohs and translates meaning rancher's eggs.

They are frequently served with refried beans or black beans on top or as a side, and you can garnish them with various toppings.

This version is easy to prepare and is fairly quick compared to other versions. That is thanks to a food processor, because we skip the option of roasting the tomatoes and veggies for speed (though there's no lack in fresh flavor), and here  the recipe calls for ground chili powder rather than managing the steps of whole dried peppers.

This Huevos Rancheros is practically perfect and such a welcome comforting way to start the day. You may even likely find you are craving it for not only breakfast but lunch or dinner too!

Make it a complete meal served with chorizo or sausage, and don't forget that side of beans.

Mini Vanilla Cupcakes

These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.

You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.

They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.

If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!

Mini Cupcake Recipe Ingredients

• All-purpose flour: If you want an even more delicate crumb you can use cake flour.
• Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
• Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
• Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
• Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
• Milk: I like to use whole or 2% milk for the recipe.
• Egg: The egg helps to bind ingredients together and assists in rising.
• Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
• Milk: This is used for the moisture for the cupcake.
• Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
• Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.

Mini Cupcake Baking Equipment Used

• Mini cupcake pan
• Mini cupcake liners
• Electric hand mixer
• Piping bags
• Wilton 1M piping tip

How to Make Mini Cupcake Batter

Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.

• Heat oven and prepare a mini muffin pan with paper liners.
• Whisk dry ingredients together.
• Separately whip butter with sugar until pale.
• Mix in egg and vanilla extract to sugar mixture.
• Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
• Fill prepared cupcake liners 2/3 full with batter.
• Bake until set.

How Long to Bake Mini Cupcakes

• Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
• For this recipe they will likely only need about 9 to 10 minutes.

How to Make the Frosting

• This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
• To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
• Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.

Other Frosting Flavors to Try

If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:

• Chocolate buttercream frosting
• Cream cheese frosting
• Strawberry buttercream frosting

Helpful Tips

• Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
• Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
• Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
• Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.

Storage

• Cupcakes should be stored in an airtight container.
• They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.

More Delicious Cupcake Recipes to Try

• Carrot Cake Cupcakes
• Chocolate Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Vanilla Cupcakes (similar recipe to these but standard size)

Easy French Toast Bake

The great thing about this baked French toast recipe that sets it apart from others is that there's no need to soak the French toast overnight or even for hours in the fridge. It's baked right after it's prepared.

And this version doesn't require chopping into small cubes or adding a crumble topping (like a French toast casserole, which can be delicious but requires more effort). This version is very similar to the real thing (like this French toast) and it's also rich and delicious like bread pudding (just not as sweet and custard-like).

The process is almost the same as making a typical batch of French toast. You cut stale bread into slices, soak it in an egg custard briefly then instead of frying on a hot griddle you just align all the slices together in rows in a baking dish and bake it together in the oven. No tending to and turning individual slices.

It's creates a delicious holiday brunch or it makes a fun choice for a lazy Sunday breakfast, and any extra will be a treat for breakfast before work on Monday! Top it with maple syrup or try it with Buttermilk Syrup for a real splurge.

Sheet Pan Baked Eggs

This recipe, made with an abundance of 18 eggs, makes enough to feed plenty of hungry people. I'm not sure why I hadn't thought of cooking them this way before decades ago, but it works incredibly well to cook a large batch of eggs at once on a baking sheet.

They are similar to the texture of a baked frittata or like the eggs you'd find in a breakfast sandwich at a bagel shop.

The best part is that preparation is a total breeze. All the eggs are whisked together, creamy half and half is added, and then from there any optional add-ins are tossed in and it's all baked on one big sheet pan.

You can cut and serve them buffet style right from the pan, layer them between an English muffin breakfast sandwich with bacon and avocado, or pair them as a side to a hot griddle item such as pancakes or French toast.

Try them plain and simple with just cheese mixed in for a basic option, then when you are feeling more adventurous add lots of different mix-ins (just like you would a frittata. Lots of ideas listed below).