Bake the cutest cookies with these soft and sweet Strawberry Kiss Cookies! Made with strawberry flavor and topped with a chocolate or vanilla kiss, they’re the perfect treat for Valentine’s Day, spring parties, or anytime you want a pretty pink cookie. Quick, simple, and always a crowd favorite add this recipe to your dessert boards!
8 tablespoons (1/2 cup) butter, melted and slightly cooled
1 large egg
4 ounces cream cheese, softened
Optional: powdered sugar or pink granulated sugar
30 chocolate Hersheys Kisses, unwrapped
Instructions
Notes
Chilling the dough prevents spreading and keeps cookies thick.
Expect light cracking when adding the chocolate kiss.
Store cookies in an airtight container at room temperature for up to 3 days.
These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they’re also ridiculously easy and come together so quickly!
Ingredients
Scale
1 cup heavy cream
8 tablespoons butter
2 cups all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
zest of 1 medium size lemon
½ cup fresh raspberries
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don't over mix it, but you do make sure all the little flour bits are incorporated.
Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you don't have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
If you can wait, let scones sit for 15 minutes to let glaze set before serving.
Notes
See Café Tips above in the post for more detailed instructions and tips.
Nutrition
Calories:282kcal
Sugar:16g
Protein:3g
Carrot Cake Jam Canning Recipe – CanningCrafts
Carrot cake lovers, what if you could preserve the rich flavors of this delicious cake in a jar? Shredded orange carrots, chopped apples, juicy pineapples, coconut, and nuts suspended in a lovely spiced jam. Get the water bath canning recipe on CanningCrafts.com | #canningcrafts #canning #foodpreservation #preserving #homecanning #canningrecipes #recipe #canningjam #jam #carrotcake #carrotcakejam
These buttery bars are bursting with fresh strawberries! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!
Ingredients
Scale
½ cup unsalted butter, melted
1 cup all-purpose flour
¾ cup old-fashioned oats
½ cup granulated sugar
¼ cup light brown sugar, packed
½ teaspoon salt, or to taste
Instructions
Crust and Crumble Topping:Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasnt dissolved fully thats okay because it liquifies while baking.
Evenly distribute strawberry mixture over the crust.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Bake for about 50 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden and the strawberry filling mixture will be bubbling along the edges. Bars may take longer than 50 to 55 minutes if the strawberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
Place pan on a wire rack and allow bars to cool for at least 1 hour before slicing and serving. If you try to slice bars before theyve cooled completely, theyll be extremely messy and could fall apart.
Notes
Oats: Dont use quick cook or instant, because theyre finer and behave like flour and will make the mixture too dry.
Storage: Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
Adapted from Blueberry Oatmeal Crumble Bars.
Nutrition
Calories:308cal
Sugar:27g
Protein:2g
Starbucks Copycat Lemon Loaf
If you’ve ever savored the tangy, moist, and perfectly sweet Lemon Loaf from Starbucks, you’ll be thrilled to know you can recreate it at home. This Starbucks Copycat Lemon Loaf is easy to make, packed with citrusy goodness, and perfect for breakfast, dessert, or an afternoon treat.
This Starbucks-inspired Lemon Loaf is perfectly moist and bursting with bright lemon flavor. Topped with a simple lemon glaze, its the perfect treat to pair with your morning coffee or tea.
Ingredients
Scale
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1/2 cup sour cream or Greek yogurt
1/2 cup vegetable oil
2 tbsp unsalted butter, melted
2 tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
1 cup powdered sugar
23 tbsp fresh lemon juice
1/2 tsp lemon zest (optional, for garnish)
Instructions
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, sour cream, oil, and melted butter until smooth.
Stir in the lemon zest, lemon juice, vanilla extract, and lemon extract.
Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Adjust the consistency as needed.
Glaze and Serve: Once the loaf is completely cool, drizzle the lemon glaze over the top. Garnish with lemon zest if desired.
Slice and enjoy!
Notes
For extra lemon flavor, you can add an additional 1/2 tsp of lemon extract or more lemon zest to the batter.
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
