Category: DESSERTS

COOKING THURSDAY ~ BOSTON CREAM PIE CHEESECAKE ~ BLOG 365.211C

Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂

BOSTON CREAM PIE CHEESECAKE

CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

  • Preheat your oven to 325°.
  • Grease a 9-inch spring form pan.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
  • Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
  • Bake for 10 minutes, then remove from the oven and set aside to cool.

FILLING
3 (8 ounce) blocks cream cheese, room temperature
1 cup sugar
3 tablespoons AP flour
1 cup sour cream (full fat)
1 tablespoon PURE vanilla extract
4 LARGE eggs, room temperature

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the flour, sour cream, and vanilla, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition just until combined.
  • Pour the cheesecake batter over the cooled crust and spread it evenly.
  • Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
  • Turn off the oven and leave in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and allow it to cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.

PASTRY CREAM
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons AP flour
4 LARGE egg yolks
2 tablespoons unsalted butter
1-2 teaspoons PURE vanilla extract

  • In a medium saucepan, heat the whole milk until just simmering.
  • In a separate bowl, whisk together the sugar, cornstarch and flour.
  • Add the egg yolks and whisk until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
  • Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
  • Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.

GANACHE
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream

  • Place the chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Pour the hot cream over the chocolate.
  • Let sit for 2-3 minutes, then stir until smooth and glossy.

ASSEMBLY

  • Spread the chilled pastry cream over the top of the chilled cheesecake.
  • Pour the chocolate ganache over the pastry cream, spreading it evenly.
  • Refrigerate AT LEAST 1 hour before serving to allow the layers to set.

COOKING THURSDAY ~ BAKERY STYLE RAISIN BRAN MUFFINS ~ BLOG 365.176C

Years ago when I had a very long daily commute I would often stop at a Coffee Bean & Tea Leaf mid trip for a coffee and bran muffin. They had the most amazing bran muffins and I have spent years trying to get this recipe just right and have finally done it!! They are moist and chewy with bursts of juiciness from the plump raisins.

BAKERY STYLE HONEY RAISIN BRAN MUFFINS Yields 12 muffins

HONEY GLAZE
5 tablespoons packed brown sugar
5 tablespoons butter, melted
2 tablespoons QUALITY honey
2 teaspoons water
pinch kosher salt

  • Whisk together granulated sugar, brown sugar, honey, melted butter, water and pinch of salt. Set aside.

MUFFINS
1 cup AP flour
1 cup oat bran or wheat bran, they are interchangeable, but I prefer oat bran
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup packed brown sugar
¼ cup QUALITY honey
2 tablespoons molasses unsulphured
1 cup golden rum soaked raisins
¼ cup avocado oil
1 LARGE egg, room temperature
¼ cup water
2 tablespoons heavy cream
1 ½ – 3 teaspoons orange zest

  • Preheat your oven to 350°.
  • Spray muffin tin well with Baker’s Joy.
In a separate bowl whisk together flour, bran, salt, baking powder, and baking soda until combined. Set aside. 
In another bowl mix together brown sugar, honey, molasses and oil until smooth.
  • Add egg, water, heavy cream and orange zest.
  • Slowly add your dry ingredients with a mixer on low speed until mixed.
  • Fold in raisins

ASSEMBLY

  • Stir glaze.
  • Add 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
  • Fill muffin cups 2/3 full of batter. DO NOT OVER FILL!
  • Place muffin tin on baking sheet in case of overflow.
  • Brush tops with any remaining glaze.
  • Bake 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
  • Lay a parchment paper over your cooling rack.
  • Immediately invert muffin tin onto parchment paper to release the muffins.


BAKERY STYLE LEMON POPPY SEED MUFFINS ~ BLOG 365.176B

BAKERY STYLE LEMON POPPY SEED MUFFINS Yields 12 muffins

MUFFINS
3 cups AP flour
1 cup sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup plain whole milk yogurt
Juice of 1 LARGE lemon
1 1/2 tablespoon grated lemon zest
2 LARGE eggs
8 tablespoons unsalted butter, melted and cooled

  • Adjust oven rack to middle position and heat oven to 375°.
  • Grease muffin tin or Lin with papers.
  • Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk together the yogurt, lemon zest, and eggs until smooth.
  • Gently fold yogurt mixture into flour mixture JUST until combined.
  • Fold in melted butter. DO NOT OVER MIX – if you do muffins will be dense.
  • Divide batter evenly among prepared muffin cups.
  • Bake 20-25 minutes until golden brown and toothpick inserted in the center comes out clean, rotating muffin tin halfway through baking.

GLAZE
1/4 cup sugar
1/4 cup FRESH lemon juice
coarse sugar for sprinkling, optional

  • While muffins are baking, simmer sugar and lemon juice together 3-5 minutes in a small saucepan over medium heat until it turns into a light syrup.
  • Remove muffin tin to a wire rack.
  • Brush with lemon syrup.
  • Sprinkle with coarse sugar.
  • Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

COOKING THURSDAY ~ BANANA BREAD CINNAMON ROLLS ~ BLOG 365.169D

BANANA BREAD CINNAMON ROLLS Yield: 12 rolls
Prep Time: 1 hour
Rise Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

DOUGH
4 cups AP flour
1/3 cup packed light brown sugar
2 1/4 teaspoons Rapid Rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
2/3 cup mashed overripe banana

  • In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl, mixing to combine.
  • In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, BUT NOT HOT! If it is too hot you’ll kill the yeast and it won’t rise.
  • Add the warm milk and butter along with the mashed banana to the flour mixture.
  • Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
  • Scrape down the bowl and add 1 more cup of flour, beating until combined.
  • Add the remaining 4th cup of flour a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
  • Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth – until you can stretch a piece of dough out between your fingers without it breaking. YAY this means the gluten has completely developed!
  • Transfer the dough to an oiled bowl and cover with a tea towel in a warm place to let rise 1 hour or until the dough has doubled in size.

FILLING
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
Pinch of salt

  • Make the filling while the dough rises. Combine the brown sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.

ASSEMBLY for BAKING

  • Once the dough has risen, roll it out into an 18X12 inch long rectangle on a well floured surface.
  • Spread the butter for the filling all the way to the edge of the dough.
  • Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  • From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  • Use floss or a sharp knife to cut the dough into 12 even rolls.
  • Place the rolls in a 9×13 inch baking dish oiled and lined with parchment paper.
  • Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
  • Bake the cinnamon rolls at 350° for 30 minutes or until they are golden brown and no longer doughy.
  • Allow to cool.

FROSTING
1/3 cup unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons ground cinnamon
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla extract
pinch of salt

  • While the rolls cool, make the frosting.
  • Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract on low speed, gradually increasing to high until light and fluffy.
  • Spread the icing evenly over the slightly warm rolls.
  • Enjoy!

 

COOKING THURSDAY ~ PINEAPPLE CHERRY BREAD PUDDING – BLOG 365.141B

PINEAPPLE PEACH or CHERRY BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite.

8 cups sourdough bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar

1 LARGE can pineapple, WELL drained
1 1/2 cups FRESH peaches or cherries, peeled, pitted and diced *(see note)
½ cups chopped pecans or toasted almonds
1 teaspoon QUALITY cinnamon or Finishing sugar

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture or finishing sugar. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned fruit or even frozen fruit. If using canned fruit, be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and then drain well.

COOKING THURSDAY ~ CREAM CHEESE POUND CAKE ~ BLOG 365.106A

CREAM CHEESE POUND CAKE
 with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting

  • Preheat oven to 325°.
  • Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
  • In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
  • Gradually add the sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Slowly add the cake flour, mixing until well combined.
  • Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
  • Pour batter into prepared bundt pan.
  • Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
  • 
Allow cake to cool to room temperature before glazing.
  • Dust with confectioners’ sugar before serving.

GLAZES

  • Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
  • Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
  • 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
  • Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating. 

NOTES:

  • If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
  • For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
  • Adding additional zest provides extra flavor and a slight texture. 

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

  • In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

  • Preheat the oven to 425°.
  • Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
  • In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

  • In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
  • Add the sour cream and milk and whisk JUST until incorporated.
  • Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

  • Fill each muffin cup halfway with batter, then distribute half the streusel on top.
  • Top with more batter until the muffin cup is almost full.
  • Sprinkle the remaining streusel over each muffin.

  • Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!

COOKING THURSDAY ~ COKE CAKE ~ BLOG 365.57B

COKE CAKE
1 cup flour
1 cup sugar
3/4 cup miniature marshmallows
1/4 cup shortening
1/4 cup butter, softened
2 scant tablespoons cocoa
1 Jumbo egg, beaten
1/2 cup Coca-cola
1/4 cup buttermilk
1/2 teaspoon baking soda

  • Preheat oven to 350°. 
  • In a large mixing bowl sift together the flour and sugar. 
  • Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together. 
  • Add the cocoa and coke, mixing well. 
  • Pour over the flour mixture. 
  • Add the buttermilk, egg and baking soda, mixing well. 
  • Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back. 

ICING 
1/4 cup butter, softened
3 tablespoons coke
2 scant tablespoons cocoa
2 cups powdered sugar

  • Bring butter, cocoa and coke to a boil. 
  • When smooth, remove from heat and mix in sugar to desired consistency.
  • Pour over warm cake and allow to set up.
  • Enjoy 

BEFORE & AFTER ICING
Hubby gave it 2 thumbs up!  

Originally posted 8-26-2014 Updated 2-26-2026

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

  • Simmer 2 inches of water in a saucepan.
  • Place a heatproof bowl over top (make sure it’s NOT touching the water).
  • Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
  • In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
  • When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
  • Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
  • Decorate immediately with sprinkles if using.
  • Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

  • Line 2 large baking sheets with parchment or wax paper. Set aside.
  • Place the butter in the bottom of a small slow cooker.
  • Add the almond bark and all the chips.
  • Cover and cook on high for 30 minutes.
  • Remove lid and stir to combine well.
  • Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
  • Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
  • Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
  • Decorate with remaining M&M’s and sprinkles if using.
  • Let sit 30-45 minutes at room temperature until set.
  • Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

  • Preheat oven to 350°.
  • In a medium bowl mix together the cake mix, coconut flakes and cranberries.
  • Add shortening, egg and almond extract, mixing with electric mixer until well blended.
  • Using a large scoop place cookies on parchment lined baking sheets.
  • Bake 8-9 minutes until golden.
  • Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

  • Line baking sheet with wax paper.
  • Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
  • Let set until chocolate hardens.

 

 

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes. 

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

  • Preheat oven to 400°.
  • Grease a 9-inch square baking pan.
  • Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
  • 
In another bowl whisk together milk, vinegar, melted butter, egg and honey.
  • Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!

  • Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
  • Spread batter in prepared pan.
  • Sprinkle remaining cheese and the reserved green onions on top.
  • 
Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan at least 15 minutes before cutting.
  • Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

  • Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
  • In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
  • On low speed, gradually mix the dry ingredients into the batter until a dough forms.
  • Cover and chill 1-2 hours.

 

  • Preheat the oven to 350°.
  • Scoop 1 tablespoon of dough at a time into balls.
  • Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
  • Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
  • Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
  • Repeat with remaining dough.