These cranberry white chocolate chip cookies are perfect for the entire holiday season. I made them for Thanksgiving dessert this year, but they can also be a very festive Christmas cookie as well. These cookies are soft and chewy and just perfection.
Adapted from the Domestic Rebel
Makes about 24 cookies
- ¾ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
In the bowl of a stand mixer fit with the paddle attachment, beat together the butter, brown sugar & white sugar until light and fluffy. Beat in the vanilla and egg to combine. Add in the flour, cornstarch, baking soda and pinch of salt and beat until a soft dough has formed. Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR. You can refrigerate longer if needed. This helps to create that light, soft and chewy texture.
Preheat oven to 350 degrees. Line two baking sheets with silicone liners or parchment paper. Place tablespoon-sized balls of the dough onto the cookie sheets.
Bake for approx. 8-10 minutes. Cookies may appear slightly undone. They will continue to set up more as they cool. Allow cookies to set on the baking sheets before carefully transferring to a wire rack to cool completely.
I’m still trying to avoid hosting Thanksgiving dinner for as long as possible. And, I’m happy to report I was successful once again this year. However, I was in charge of bringing dessert which I was happy to do. This classic pecan pie was both delicious and easy to make. And, when I say easy, I mean easy. I even texted my sister who has made this pie before and asked if I forgot to do something because it was so easy.
Adapted from Martha Stewart
- Pillsbury pie crust
- 4 large eggs
- 1 cup light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups pecan halves
Preheat oven to 375 degrees with rack set in lowest position.
Place the pie crust in the pie dish. With floured fingers pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Transfer dough-lined pie plate to refrigerator.
Next, make the filling. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth. Mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until the filling jiggles slightly in the center when gently shaken, 50 to 60 minutes. If the pie starts to brown too much on top before it is done cooking, cover it with foil and continue to bake.
Cool pie completely in plate. Serve with vanilla ice cream and/or whipped cream and enjoy!
It is my favorite time of year…Fall! Boots, sweaters, comfort food, mums, foliage and of course apple picking, nothing could be better.
This homemade apple bread is one of my favorite recipes for using up some apples after a day of apple picking. The gooey chopped apple and cinnamon brown sugar swirl makes this bread amazing.
Adapted from The Happier Homemaker
Serving Size: Makes 1 loaf
- ½ cup packed brown sugar
- 1½ teaspoon ground cinnamon
- ⅔ cup white sugar
- ½ cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ cup milk
- 2 large apple, cored, peeled and chopped
Preheat oven to 350 degrees. Line the bottom of a 9 x 5-inch loaf pan with parchment paper and grease and flour the sides.
Mix brown sugar and cinnamon together in a small bowl and set aside.
In a stand mixer fitted with the paddle attachment, combine white sugar and butter until smooth. Add the eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, and then the milk.
Pour half the batter into the prepared pan and top with half of the chopped apples. Sprinkle with half of the sugar and cinnamon mixture. Pour the remaining batter into the pan and top with remaining apples and a brown sugar and cinnamon mixture.
Bake for 50 minutes to 1 hour or until toothpick inserted in the middle of the loaf comes out clean.
Cool in pan 10 minutes before transferring to a cooling rack.
Now good luck trying resist eating the entire thing!