sweets

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.

Sometime you just need cookies. And beer.

First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.

We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.

I’ll take it and be grateful. Life is fragile, friends. Enjoy it.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
8 tablespoons butter room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup molasses
3 tablespoons bourbon barrel aged stout beer
1 large egg room temperature
1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable

Instructions

Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

You can speed up the chilling process by sticking the dough in the fridge for about an hour
These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
I used Monstro from NoDa Brewing Company in this recipe
I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some

Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO

Creme Brulee Stout Mascarpone Stuffed Donuts

December 22, 2016 by rachelle 5 Comments

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

I wanted a White Christmas.

So I fried up some beer donuts and made it snow.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are. They are some time consuming donuts for sure, but they are by no means complicated. Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer. I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without. I love love love this seasonal Creme Brulee Stout from Southern Tier. If you can get your hands on some you should buy it all and hoard it for yourself like I do. I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

1 1/2 cups whole milk
5 tablespoons butter
2 packets active dry yeast
1/2 cup warm beer
2 eggs lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
4 - 4 1/2 cups flour
1 cup powdered sugar
1 quart bottle of canola oil for frying

For the Filling

8 ounces mascarpone
1 stick butter
3 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons beer

Instructions

For the Donuts

Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
Add beer/yeast mixture
Add eggs, vanilla, and salt
Turn mixer on low and add flour 1 cup at a time until incorporated
Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
Roll dough out to about 3//4 inch thick square on a well-floured surface
Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
Heat oil in a large Dutch oven to 365 degrees
Carefully and in batches add dough to hot oil and fry for about two minutes on each side
Remove from oil and set on a wire rack with paper towels underneath to catch drips
Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
Add powdered sugar 1 cup at a time and beat until smooth
Add beer and mix until combined
Transfer filling to a pastry bag fitted with a round-holed tip
Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts. The amount will vary according to the size of the cutter you use.
Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again. They will puff up like nobody’s business when you drop them in the hot oil
Cream cheese could be substituted for the mascarpone
I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.

Sweet Potato Ale Shortbread

December 2, 2016 by rachelle 15 Comments

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise.

The Sweet Potato Ale drew the short stick.

It’s always playing second fiddle. The under-appreciated runner up to the homecoming queen and bell of the fall ball. The pumpkin ale.

Don’t get me wrong. I love a pumpkin ale as much as anyone else. I do prefer it in October rather than July, but it is what it is. So, when October finally rolls around, we’re all about the pumpkin. Then we move into the holiday season and all we can talk about is gingerbread and peppermint. Other than a brief solo performance in a casserole or maybe a pie at Thanksgiving, the sweet potato is all but forgotten. I mean, when was the last time you saw a sweet potato ale in July?

Remember when I told you about how back in late October Chris and Jeff went to that Panthers game? Well, I dropped them off at The Wooden Robot – a local brewery walking distance from the stadium. They were going to have a beer there before the game, then walk back after and have another while the crowds thinned out and they could grab an Uber. I was thrilled when I discovered the brewery had a Sweet Potato Ale and told them to bring me a growler. I actually told them not to come home without it! They brought me this precious jug of heavenly brew and I made it the star of it’s own show. The Sweet Potato Ale Shortbread.

This beauty plays second fiddle to no one.

Sweet Potato Ale Shortbread

Ingredients

2 sticks butter plus another 1/2 tablespoon or so to coat pan
1/2 cup light brown sugar
1/4 cup granulated sugar plus another 2 tablespoons for sprinkling when finished
2 1/2 cups flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup sweet potato ale

Instructions

Combine 2 sticks butter, brown sugar, and granulated sugar
In a separate bowl, sift together flour, cornstarch, and salt
Combine flour mixture and butter mixture
Add beer and knead lightly until it all just comes together
Coat the bottom and sides of a spring form pan with remaining butter
Transfer dough to pan, press to evenly distribute
With a knife, lightly score 4 lines into the top into 8 equal pieces - like a pizza
Use a fork to lightly poke 3 times into the top of each piece
Chill in refrigerator at least 1 hour or cover and chill overnight
Heat oven to 350 and bake 30 - 35 minutes
Remove from oven and sprinkle with remaining sugar
Cool completely on a wire rack, remove outside of pan, cut into wedges where scored

NOTES:

Pumpkin Ale can be substituted if Sweet Potato is not available – we won’t judge
Dough will be sticky
I was inspired to shape this shortbread into wedges like this rather than in cookie circles after watching Loraine Pascale do it this way on an episode of her TV show I caught a bit of on the Cooking Channel

Caramel Apple Baked Donuts Recipe

September 21, 2016 by rachelle 16 Comments

Caramel Apple Baked Donuts Recipe

You had me at caramel. Or donut. Or Caramel Apple Donuts! OMG! Y’all, I do have to say that I’ve made some delicious donuts for this here website, but I think this one might take the cake.

Yes. I went there. I know I’m a total dork.

Don’t judge me.

It’s ok to be dorky because we have made it more than halfway through the week and now we are on the other side sailing in to happy weekend freedom that I hope will be filled with lots of wine, cheat day foods, and unlimited amounts of sleep with no alarm clocks. And Caramel Apple Baked Donuts! You totally need to treat yourself and celebrate fall with these dang donuts. They’re even baked and have real apples in them, so they have to be good for you, right? If not, who cares because helloooooooo weekend and all things enjoyable!

I’m not sure what in tarnation y’all are up to this weekend, but I sure hope it’s relaxing, happy, and full of delicious goodies. Seriously, grab a caramel apple donut, man! I won’t tell anyone. But I may join you!

Caramel Apple Baked Donuts Recipe

Ingredients

2 1/4 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups milk
1 egg lightly beaten
1 cup applesauce - see notes

Instructions

Preheat oven to 350
Coat 2 donut pans with cooking spray
Whisk together flour, sugar, baking powder, and salt
In a separate bowl combine milk, egg, and applesauce
Add the wet ingredients to the dry and stir until just combined
Spoon into prepared donut pans more than 3/4 full but not quite all the way to the top
Bake 23 - 26 minutes
Turn out onto a wire rack to cool
Drizzle with prepared caramel sauce

Notes

I used my own slow cooker homemade applesauce recipe. If you use jarred applesauce from the grocery, you may need to adjust the sweetness and/or seasonings
If the donuts stick in the pans a little bit, just loosen them with a rubber spatula and they should pop right out
This recipe made 24 donuts and I used about 1/3 of a 12 ounce jar of caramel sauce

Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream

July 12, 2016 by rachelle 17 Comments

No-Churn Ice Cream is the new popsicle over here. The object of my obsession has shifted and there’s a new kid in town.

I just finished up a stay-cation, so I thought a little bourbon would be an appropriate way to take the edge of of going back to work. Help me Rhonda, I was totally right. There’s nothing like trying to dig your way out of an inbox that has been neglected for 9 days. Could someone kindly pass the bourbon and the ice cream?

Oh, wait! wait! I almost forgot! I like to keep things easy, so we (and as usual, I mean me) just went ahead and put the bourbon in the ice cream. Because that’s just the way we roll. All in one and one for all!

We decided (quite easily) to go with some Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream. Who’s with me?

We started out with some peaches and brown sugar tossed in a pan to simmer in a warm bourbon jacuzzi. We cool them down in a mixture of whipped cream, sweetened condensed milk, and because it just wouldn’t be the same without, we added some vanilla bean paste. Duh.

I mean look at those beautiful vanilla beans! Every girl needs her accessories, and this diva is no different. She’s sporting her beautiful bean specks like nobody’s business.

I warn you now, don’t be fooled by her dainty feminine beauty and pretty peaches and cream complexion. Y’all, this is the American Ninja Warrior of the no-churn ice cream world and not for the faint of heart. She’s a sexy, smoky, bourbon-y bombshell. She will seduce you and reduce you to your knees while you hold your spoon drooling and begging for more.

Some more of this Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream and I might be ready to deal with that inbox.

I’m glad we had this little talk.

Love, Rach

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

6-8 peaches pealed, pitted, and diced or roughly chopped
1/4 cup light brown sugar
1/4 cup bourbon
1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
Mint optional for garnish

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine peaches, brown sugar, and bourbon in a skillet over medium-low heat and cook until brown sugar is dissolved and peaches are softened, but not mushy - set aside to cool
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Stir in bourbon brown sugar peaches
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight
Serve garnished with mint if desired

Honeydew Kiwi Coconut Popsicles

July 6, 2016 by rachelle 19 Comments

The popsicle break was short-lived.

It’s just so dang hot, y’all! I can’t help mysel!. I actually made these during the Popsicle Week, but they didn’t make it to publication. Life, work, and all that jazz. Yada, yada, yada.

I had an abundance of kiwi in my fridge begging not to turn to slime and a honeydew melon that needed a purpose, so to borrow a phrase from Guy Fieri, they all went into the coconut water pool and became a green popsicle.

Speaking of pools, I’m on stay-cay from my real job this week, so we’re going to keep this short. I can’t leave you with images of steps like Jennifer demands, so I’ll just leave you with a bunch of photos of some green honeydew kiwi coconut popsicles.

I have the need to share my addiction.

There are worse things I could do. I borrowed that quote from Rizzo.

Have an awesome weekend, y’all!

Honeydew Kiwi Coconut Popsicles

Ingredients

1/2 small honeydew melon peeled, seeded, cubed
4 kiwi peeled and halved
6 ounces coconut water divided

Instructions

Add honeydew and 1/2 the coconut water to a food processor or high speed blender and puree until smooth
Pour into popsicle molds 2/3 - 3/4 way full
Add kiwi and remaining coconut water to a food processor or high speed blender and puree to combine - careful not to over blend because the kiwi seeds will darken the mixture
Top remaining space of popsicle molds with kiwi mixture
Cover, insert sticks, and freeze overnight
If popsicles don't remove easily, run under warm water for 15 seconds and repeat as necessary - careful not to get inside the molds wet

Molasses Sugar Cookies

December 9, 2015 by rachelle 19 Comments

The retro cookie festival continues! I say retro because I’m pretty much baking up a bunch of cookies from my gram’s recipe box. You can read more about that here, (and a few other places on this here website) but most of the cookie recipes I’m sharing are those from our Christmas family celebrations of my childhood.

In case you are just now tuning into this channel, I’ve teamed up with a bunch of super cool bloggers for The Sweetest Season Cookie Giveaway. We’re totally giving away some cool stuff and it’s not to late to enter! Do it!

I found this recipe in the box and don’t really remember having this cookie, but it looked like something Chris and his dad would like. I made it for them. I was right. I, of course, decided that a frosting was necessary.

Again. I was right.

SIDE NOTE: This picture needs an explanation. Jennifer. She has ~~demanded~~ requested more pictures of the steps. She has an appreciation for my accommodation to her demands and the time it takes to include these extra pics. I’ve said it before and I’ll say it now. Jennifer is a pain in my bum. 🙂 I’m clearly not good at action shots and photographing the hot mess at the same time. I tried. Don’t judge me.

We got sidetracked again. And by we, I mean me. And Jennifer. So this molasses sugar cookies recipe was in my gram’s recipe box, I didn’t remember it. It has the flavors and spirit of gingerbread. Chris, his dad, and brother all loved them.

We hope you do too!

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

3/4 cup shortening
1 cup sugar plus 2-3 tablespoons for rolling
1/4 dark molasses
1 egg room temperature
2 cups flour sifted
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves

For the Frosting

2 cup confectioners sugar
3-4 tablespoons whole milk
splash of vanilla bean paste

Instructions

For the Molasses Sugar Cookies

Beat together shortening and sugar
Add molasses and egg and beat well
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together
Add dry ingredients to molasses mixture, mix well
Wrap in plastic or zipper bag and chill in refrigerator overnight
Preheat oven to 375
Roll into 1 inch balls
Roll in sugar to coat
Bake on a parchment lined baking sheet about 2 inches apart 8-10 minutes or until golden brown
Cool a few minutes on baking sheet, then transfer to a rack to cool completely

For the Frosting

Combine sugar, milk, and vanilla bean paste and stir with a fork until smooth
Top each cookie with a spoonful of frosting

Note: If you roll your balls all the same size you should end up with about 3 dozen

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

Snickerdoodles

December 8, 2015 by rachelle 22 Comments

Happy baking season, friends! I’m having so much fun with The Sweetest Season Cookie Exchange! I’m so thrilled that Erin from The Speckled Palate invited me to this event.

I don’t know about y’all, but there is just something for me about holiday baking that’s just so nostalgic. I can’t remember a childhood Christmas without my grandparents. There were always cookies (snickerdoodles were a fave) and other fantastic sweets involved. My gram made the absolute best peanut butter fudge in the whole wide world. And trust me, if I could find that recipe it would be on this here website. I promise to keep looking.

I’ve mentioned a few times before how I inherited my gram’s recipe box her dad made for her back in 1932 when she married my pap.

This date is absolutely no reflection of my age. I’m just sayin’……..

I tend to digress. Why aren’t you keeping me on track here? I had a point. At some point. Really. I promise.

Right. Christmas cookies. My point was that I always think about Christmas with my grandparents, the wonderful cookies my gram made, and how magical it was spending time with my family while waiting for Santa. My pap used to sneak out of the house and run around with sleigh bells so my sister, Molly (she got the cool name!) and I would think Santa was circling the house and waiting for us to go to bed before he could shimmy down our non-existent chimney. We used to scramble to get the cookies and milk ready, run to bed, and do our best to fall asleep while giggling the whole time.

So, in order to try to tie this together with snickerdoodles and my ramblings, when I received the invitation to join The Sweetest Cookie Exchange, I went all retro and raided my gram’s recipe box to share with you all the flavors and cookies of my magical Christmas childhood. I thought snickerdoodles was a good place to begin with my family’s recipes since I love them so much and they’re so classic.

Happy Holidays, Y’all! And don’t forget about the giveaway!

Snickerdoodles

Ingredients

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons cinnamon

Instructions

Beat together shortening, sugar, and eggs
Sift together flour, cream of tartar, baking soda, and salt
Add in dry to wet in thirds, incorporating in between
Wrap in plastic wrap and refrigerate overnight
Preheat oven to 400
Mix the 3 tablespoons of sugar and 1 1/2 teaspoons cinnamon
Roll into balls
Roll in cinnamon/sugar mixture
Set 2 inches apart on parchment or silicone lined baking sheet
Bake 10-15 minutes, depending on size
Cool on baking sheet a few minutes then transfer to a wire cooling rack

Chocolate and Candy Cane Homemade Marshmallows

December 3, 2015 by rachelle 32 Comments

Well, hello there December and all things holidays! It’s the most wonderful time of the year!!!!

Is it just me or is December probably the most fun and exciting month of the whole year?

The change from November to December is so dramatic. It’s as if fall has ended on Thanksgiving and winter starts December 1st. Even though this is the gateway to winter, we can embrace and celebrate December because there are cookies and candy and hot chocolate and marshmallows and awesome lights and decorations and presents …..

You get the picture.

FULL DISCLOSURE: I do not eat marshmallows. I have a weird aversion to all things sticky. It’s a texture issue. I do love how they look, my family and other peeps dig them, and they’re fun to make, so here we are.

And yes. I have a pink Kitchenaid. Don’t judge me. Also, I’m bringing sexy back with my reflection in the bowl wearing pink pajama pants and a green t-shirt while taking this photo.

Chris is one lucky guy.

Seriously, have you ever made marshmallows? It’s super easy and totally fun! I made some last year for Christmas gifts and they were loved by all.

You can keep it simple and just cut them into squares or use a cookie cutter and make them into fun shapes.

Then, of course, you can (and probably should!) coat them in some chocolate. I used Wilton because I happened to see CANDY CANE MELTS at the grocery. Whaaaat???!?!?!

This is totally not a sponsored post, I just got excited about the candy cane option I haven’t seen anywhere else.

You can (and probably should!) do some chocolate ones too. And then toss on some festive decorations! Because why wouldn’t you?

Then maybe drop one in some hot chocolate because that’s always a great idea!

Happy Holiday Season!

Chocolate and Candy Cane Homemade Marshmallows

Ingredients

For the Marshmallows

1/2 cup cold water
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla bean paste
powdered sugar for coating pan and cutting board

For the Toppings

4 ounces candy cane Wilton melts
4 ounces light cocoa Wilton melts
Cookie sprinkles
Shortening to thin chocolate if needed

Instructions

Combine water and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup water in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attache whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla bean paste, whisk another 30 seconds or so
Dust a casserole dish with powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Turn marshmallow square onto a powdered sugar cutting board
Use a cookie cutter of desired shape to cut out marshmallows
Melt each chocolate and candy candy chocolates according to package directions
Dip marshmallows into melted chocolate for the desired amount, sprinkle with cookie decorations, transfer to cutting board, refrigerate overnight
If desired, insert a skewer to have a marshmallow on a stick

Marshmallow recipe from Ina Garten

Note: I used Wilton melts and the directions on the packaging. If you use this or something else and the result is too thick, thin it out with some vegetable shortening. I just added a teaspoon at the end and microwaved it on 50% for 30 seconds.

sweets

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

Instructions

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

For the Filling

Instructions

For the Donuts

For the Filling

Sweet Potato Ale Shortbread

Ingredients

Instructions

Caramel Apple Baked Donuts Recipe

Ingredients

Instructions

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

Instructions

Honeydew Kiwi Coconut Popsicles

Ingredients

Instructions

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

For the Frosting

Instructions

For the Molasses Sugar Cookies

For the Frosting

Snickerdoodles

Ingredients

Instructions

Chocolate and Candy Cane Homemade Marshmallows

Ingredients

For the Marshmallows

For the Toppings

Instructions

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