Breakfast

Servings: 6 | Yield: 1 dozen

These chewy, moist, Peanut Butter Cookies from my childhood are an unforgettable experience. These Three Ingredient Peanut Butter Cookies are classic.  This simple recipe for peanut butter cookies will also be in your mind forever after you’ve made them once, truly the Best Peanut Butter Cookies ever.

I recall stirring a batch of these cookies at midnight while I was in high school, along with my best friend. I was a little cynical about it going to work, but I loved them from the very first bite. In 1936 Ruth Wakefield’s Toll House Tried and True Recipes introduced the peanut-butter-cookie recipe that is much like modern peanut-butter-cookies and adds a common cross-hatch design. Similar recipes have been followed over the years, including the peanut butter cookie recipe of Betty Crocker. These peanut butter cookies, without any fancy, are super easy to produce. What are cookies with peanut butter? Just peanut butter, white sugar, and egg. Enjoy these Three Ingredient Peanut Butter Cookies with your family and friends, and I hope you like the recipe just as much as I do.

Ingredients:

1 cup peanut butter
1 cup white sugar
(1) egg

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C. )Line baking sheets with a parchment paper.

2. Combine peanut butter, white sugar, and egg. Mix until smooth.

3. In the prepared baking sheet, drop spoonfuls of dough. Bake it at about 350degrees F (175 degrees C) for 6 to 8 minutes. Make sure not to overtake. These cookies are the best when they are still soft and just barely brown on the bottoms.

Note:

1. Dip sugar in the fork. To help prevent the fork from sticking as you make a cross-hatch pattern on the cookies, dip the tines between cookies in a bit of granulated sugar.

2. For chewier cookies, use a lower temp for the oven. Bake at a lower temperature a little longer, if you like chewy cookies.

Nutrition Facts:

Per Serving: 393.8 calories; 31 mg cholesterol; 209 mg sodium; 11.8 g protein; 41.8 g carbohydrates.

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Servings: 30 | Yield: 5 dozen

Coconut is a flavor I can’t help but enjoy in every dessert. Even the coconut is amazing in some savory recipes. It’s also one of those flavors that don’t suit a season really, so it’s great to indulge all year round. These delicious cookies are soft and chewy but full of crunchy toasted coconut for lots of flavors and a nice play of textures. They are easy to make and will dazzle the palate of any coconut lover. I hope you’ll like this recipe, and enjoy this Chewy, Crispy Coconut Cookies with your family and friends

Ingredients:

½ cup butter
½ cup packed brown sugar
½ cup white sugar
(1) egg
1 tsp vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 tsp baking soda
½ tsp salt
½ tsp baking powder
(1 ⅓) cups flaked coconut

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C).

2. Cream the butter, brown sugar, and white sugar in a large bowl until smooth. Stir in the egg and vanilla. Stir the flour, baking soda, salt, and baking powder, then stir into the creamed mixture. Add oatmeal, crushed cereal, and coconut, mix until combine.

3. On a cookie sheet, drop dough by teaspoonfuls. The cookies are set to be about 2 inches apart. In a preheated oven, bake it for 10 to 12 minutes. Make sure the cookies are light brown at the edges and on the bottom. Remove it form baking sheets and let it cool on a wire rack.

Note:

1. Using a food processor prepares the dough a snap. Do not over-process the dough to ensure the cookies have a light texture; it should still be slightly loose and crumbly when you begin to shape the balls.

2. You can keep these cookies in a sealed container for a week. You can freeze the cookie dough for a maximum of two months, then thaw and bake as needed.

Nutrition Facts:

Per Serving: 100.6 calories; 14.3 mg cholesterol; 130.4 mg sodium; 1.2 g protein; 14.5 g carbohydrates.

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Yield: 12 servings

A combination of apples and cinnamon in one food is what I need when I’m feeling down and stress. It heals me emotionally and mentally; the softness and moist crumbs are delicious. The best part of this recipe is you can eat it quicker than you can imagine, it’s so simple to make. You can create this recipe in any sort of pan you want, and it does not matter whether if you eat it as a snack or casual dessert, or even a breakfast slice. Enjoy this Cinnamon-Apple Cake with your friends and family.

Ingredients:

1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 tsp vanilla extract
(6 oz) (about 3/4 cup) block-style fat-free cream cheese softened
(2) large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
(3) cups chopped of peeled Rome apple
Cooking spray

Directions:

1. Preheat oven t about 350 degrees.

2. Beat 1 1/2 c of sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended, for 4 minutes. Add eggs, one at a time beating well after each addition. Combine the flour, baking powder, and salt. Then, add flour mixture to the creamed mixture, beat at low speed until blended.

3. Combine the 1/4 cup sugar and cinnamon. In a bowl, combine 2 tbsp of cinnamon mixture and apple, then stir the apple mixture into batter. In an 8-inch springform pan coated with cooking spray, pour the batter and sprinkle with the remaining cinnamon mixture.

4. Bake at about 350 degrees, for about an hour and 15 minutes, or until the cake pulls away from the sides of the pan. Let it cool completely on a wire rack, and use a serrated knife to cut the cake.

Note: Also, you can make this cake in a 9-inch square cake pan, or a 9-inch springform pan just makes sure to reduce the cooking time by 5 minutes.

Nutrition Facts:

Calories 281; Calories from Fat 28%; Fat 8.7g; Sat fat 1.8g; Monofat 3.7g; Polyfat 2.6g; Protein 4.8g; Carbohydrate 46.3g; Fiber 1.2g; Cholesterol 39mg; Iron 1.1mg; Sodium 234mg; Calcium 89mg.

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Prep time: 20 min | Cooking: 30 min | Total: 50 min | Servings: 12 | Yield: 1 9×5-inch loaf

A white cinnamon cake that comes together in minutes but tastes as you baked it all day. Apples and cinnamon mixed in layers containing brown sugar render this cake an autumn delight. Apple and cinnamon blended are a match made in heaven, soft and sweet with a jam-packed fresh and juicy apples. It is especially good when you use to serve this with a scoop of ice cream. Try this mouthwatering recipe, Apple Cinnamon White Cake, with your family and friends, and I hope you’ll enjoy this as much as I do.

Ingredients:

⅓ cup brown sugar
1 tsp ground cinnamon
⅔ cup white sugar
½ cup softened butter
(2) eggs
1 ½ tsp vanilla extract
1 ½ cups all-purpose flour
(1 ¾) tsp baking powder
½ cup milk
(1) apple, peeled and chopped

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.

2. In a bowl, mix brown sugar and cinnamon.

3. Beat the white sugar and butter in a bowl using an electric mixer until smooth and creamy. Beat in the eggs, one at a time, until fully incorporated, then add the vanilla extract.

4. In a bowl, combine flour and baking powder; stir it into the creamed butter mixture. Mix milk into the batter until smooth. In the prepared loaf pan, pour the half of the batter, then add half the apples and half of the brown sugar mixture. Pat the apple mixture lightly into the butter. Add and pour remaining batter over the apple layer, and top with remaining apples and brown sugar mixture. Pat the apple into the batter lightly, and then swirl brown sugar mixture through the apples using a finger or a spoon.

5. In a preheated oven, bake until a toothpick inserted in the center of the loaf comes out clean, for 30-40 minutes.

Note:

You can use any variations of apple that you prefer or is available in your pantry.

Nutrition Facts:

Per Serving: 208 calories; 143 mg sodium. 29.5 g carbohydrates; 3.1 g protein; 8.9 g total fat; 52 mg cholesterol.

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I easily fell in love with this no-bake Eclair Cake. It has everything that an Eclair has to offer. No need to turn the oven on, all you need is layer the ingredients and chill. Two hours later, this cake is ready to serve. A no-fuss recipe for an amazing cake. And the pudding mixture is the key to it all. It perfectly softened up the graham crackers to have a cake-like texture. The chocolate frosting is melted just enough to have a pourable consistency. Generously pour the frosting and evenly spread it out. I promise this cake is seriously good! One of the easiest and quickest no-bake recipe that I have been obsessing for quite some time now. I adored no-bakes ever since, I think they are genius! Not your ordinary baked goodies or treats that take a long time to make. I enjoyed whipping up no-bakes desserts because they are pretty amazing, delicious, and always a hit. Like this Eclair Cake that is great to bring to potlucks.

INGREDIENTS

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

How to make Eclair Cake

Step 1: In a medium bowl, stir the pudding mix, whipped topping, and milk until incorporated.

Step 2: In the bottom of a 13 x 9-inch baking pan, place a layer of graham cracker squares.

Step 3: Spread half of the pudding mixture evenly over the graham crackers.

Step 4: Then, top the mixture with another layer of graham crackers and finally spread the rest of the pudding mixture.

Step 5: For the final layer, top the with graham crackers.

Step 6: Generously spread the frosting over the cake up to the edges. Place in the fridge to chill for at least 4 hours, uncovered, before serving.

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Yet another amazing crescent roll recipe! This cheese danishes are creamy, tangy, and will surely satisfy your sweet tooth craving. A simple breakfast or brunch recipe that everyone loves. Great enough to have for desserts. Enjoy this any time without having to go to the bakery. These delectable danishes can be filled with cherry, blueberry, or strawberry filling. A grab and go breakfast for a busy bee just like myself.

INGREDIENTS

2 Crescent Roll Tubes
1- 8 Oz. Package Of Philly Cream Cheese (Softened)
2 tablespoons Butter (Fully Melted)
1 teaspoon Lemon Juice
1/4 cup light brown sugar
1/2 cup regular white sugar
1 teaspoon Pure Vanilla Extract

For the Glaze:

1/2 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract
4 teaspoons Of Milk

HOW TO MAKE CRESCENT CHEESE DANISHES

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Combine the softened cream cheese, lemon juice, pure vanilla extract, and white sugar in a medium bowl. Using a mixer, mix the mixture until well combined. And set aside.

Step 3: Remove the present rolls from the tubes but do not unroll them yet.

Step 4: Make thick slices of the rolls using a sharp knife.

Step 5: On a parchment-lined cookies sheet, lay the slices of rolls.

Step 6: With your fingers or a small measuring cup, make a small wall around the edge enough to hold the filling.

Step 7: Add the 1/4 cup of light brown sugar with the melted butter. Mix until combined.

Step 8: With a brush, spread the mixture over each slice of rolls.

Step 9: Spoon even amounts of the filling into each of the danish.

Step 10: Place inside the preheated oven and bake for 16 to 18 minutes or until light golden brown.

Step 11: Once done, remove from the oven and cool.

To make the Glaze

Step 1: Combine the powdered sugar, vanilla extract, and milk in a small bowl. Stir the mixture until smooth and drizzle over the warm danishes. Top with cherry, blueberry, or strawberry filling before serving. Enjoy!

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