Orange Whipped Shortbread Cookies

There is no question that shortbread cookies are a classic but have you tried Orange Whipped Shortbread Cookies? These cookies are to die for! A thick, super soft shortbread cookie infused with real orange will make your holiday cookie selection so special.

How are whipped shortbread cookies different than regular shortbread cookies?

Answer is pretty simple- they are whipped. They both include the same ingredients, it’s just that whipped shortbread cookies are well- whipped, creating more air inside of the cookies. Making them puffier and much softer than a classic shortbread cookies.

What makes these cookies so special?

Not only are these whipped shortbread cookies, but they are are Orange Whipped Shortbread Cookies. They have fresh orange zest and juice of a fresh orange giving them a great twist to the already flavorful and buttery, melt in your mouth cookie.

How to make Orange Whipped Shortbread Cookies

  1. Sift together your dry ingredients (flour, cornstarch, and pinch of salt)
  2. Whip together butter and sifted powdered sugar for at least 5-7 minutes then add vanilla, orange zest, and orange juice
  3. Add dry ingredients to your whipped butter and sugar
  4. Form into balls and place on baking sheet lined with parchment paper
  5. Lightly press down top of cookies with a fork to leave an indentation
  6. Bake for about 15 minutes

Tips for making these Orange Whipped Shortbread Cookies perfect:

  • Use real, full fat butter butter- these Orange Whipped Shortbread Cookies are supposed to be a buttery kind of cookies. Full fat butter will give them all of their flavor and makes them super soft and melt in your mouth.
  • Use softened butter at room temperature- Melted butter will cause the Orange Whipped Shortbread Cookies spread out where as right out of the refrigerator butter will make it very difficult to cream together, leaving lumps of butter in your dough.
  • Sift the dry ingredients– the dough of these cookies should very light, fluffy, and delicate. For the best results, sift together all of the dry ingredients, including the powdered sugar, so that you avoid unevenly mixed dough. 
  • Don’t substitute the cornstarch- cornstarch is necessary for this type of cookie because it gives these Orange Whipped Shortbread cookies their very delicate and extra soft texture.
  • After adding the dry ingredients, don’t overwork the dough- mix just enough so that all the ingredients are evenly combined. Overly worked dough will get rid of the air inside of the butter that you worked so hard for.

How long should these cookies bake for?

Most soft baked cookies bake anywhere from 7-11 minutes at a higher temperature than these Orange Whipped Shortbread Cookies. Since the dough for these cookies is very delicate, they are baked at a lower temperature for a longer time. It is recommended to bake these at 300°F for about 15-17 minutes. Bake them until the center of the cookies is set but before they turn light brown. If your cookies begin to turn brown, they should be taken out of the oven.

Storing and Freezing instructions.

Once the cookies are completely cooled, store cookies in an air tight container. These cookies can be stored at room temperature or in the refrigerator. 

To freeze the cookies– make sure that the cookies have cooled completely. Place the cookies in a freezer bag or a tight lid container. These orange whipped shortbread cookies can be frozen for up to 3 months. To thaw your cookies, place cookies in the refrigerator overnight or leave at room temperature. 

These cookies are so soft that they will still be edible right out the the freezer. Although they will not be as soft as they would be thawed, you will be able to bite into them. I mean- it will be really hard to wait if you ask me! 🙂


This recipe makes about 18 cookies.

  • 1 stick of butter (113g)
  • 1/4 cup powdered sugar (35g)
  • 3/4 cup all purpose flour (115g)
  • 1/4 cup cornstarch (30g)
  • pinch salt
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 1 tbs fresh orange juice


  1. Preheat oven to 300°F.
  2. In a medium bowl, sift together all purpose flour, cornstarch, and pinch of salt.
  3. In a large mixing bowl using an electric mixer or in a stand mixer fitted with a paddle attachment, cream butter until smooth. Then, slowly add in powdered sugar until the mixture is very smooth and fluffy, about 6-7 minutes. 
  4. Add vanilla, orange zest, and freshly squeezed range juice to the creamed butter and sugar.
  5. With mixer on low speed, add in the dry ingredients and mix just until the ingredients are evenly combined.
  6. Roll the dough into balls, about 1 tablespoon of dough per cookies, and place on a baking sheet lined with parchment paper, leaving about 1 1/2-2 inches in between each cookie.
  7. Using a fork, lightly press the top of the dough balls, just enough to leave an indentation. The cookies should be thick and not flattened out.
  8. Bake cookies for about 15-17 minutes or until the top of he cookies are set.
  9. Remove from oven and let the cookies sit in baking sheet for about 5 minutes then transfer onto a cooling rack to cool completely. 

Chocolate Peppermint Cakes

Winter time is the highlight season of all things peppermint and these Chocolate Peppermint Cakes are exactly that! They scream holiday season! Ultra soft peppermint chocolate mini cakes with a fluffy cream cheese peppermint crunch center are all that you need this year. Bring these bad boys out to Santa and who knows- you may even get an extra gift!

What to expect of these Chocolate Peppermint Cakes:

  • Super soft and moist chocolate peppermint cakes
  • Cream Cheese frosting with a very subtle candy cane crunch center

There are three easy steps in making these Chocolate Peppermint Cakes:

To make the cakes:

  1. Sift together the dry ingredients (flour, cocoa powder, baking soda, salt)
  2. Cream together butter and sugar
  3. Mix in egg, and peppermint extract and mix
  4. Add the buttermilk then the dry ingredients into the wet ingredients and mix until combined

To make the peppermint cream cheese filling:

  1. Cream together cream cheese and butter.
  2. Mix in sugar.
  3. Add vanilla extract and crushed candy canes.
  4. Mix

To assemble:

  1. Add the filling in a piping bag with a fitted large round tip.
  2.  Pipe the filling in the center of half of the cookies.
  3. Use the other half of the cookies to complete the cakes.

Tips for making the extra soft and moist peppermint chocolate cakes:

  1. Use brown sugar- brown sugar is the key to how soft and moist these cakes turn out to be because of the moisture content in the brown sugar is higher than in the granulated sugar. This is because of the molasses that is in the brown sugar.
  2. Use buttermilk– buttermilk is much more acidic than regular milk and why does this help? It helps when you add baking soda in a recipe that contains buttermilk because it will aid in leavening. In order for the baking soda to activate it needs the help of an acidic ingredient which in turn will also help balance out the flavor of the baking soda. Another reason why I love buttermilk in some recipes is because it helps keep baked goods moist and tender because it break down the gluten content in the flour. You may not have buttermilk in your fridge right now but good news is- you can make your own. I will show you how if you keep scrolling.
  3. The cocoa powder- since baking is a science, here is the scoop on dutch processed cocoa powder. The so-called Dutch processed simply means that the cocoa beans have been washed in alkaline solution of potassium carbonate, which neutralizes its acidity. Since the Dutch processed cocoa powder is neutral, it will not react with baking soda and natural cocoa powder on the other hand, will. That is why dutch processed cocoa powder is paired with baking soda and natural is paired with baking soda-most times. This recipe has the buttermilk that will activate the baking soda so natural cocoa powder is recommended.
  4. Sift the dry ingredients– In a super soft batter such as this one for the Chocolate Peppermint Cakes, it is important the your ingredients are sifted together to ensure a smooth batter. 

Consistency of the batter:

This batter will not be stiff like a traditional cookie but it will also not be soupy like a chocolate cake batter. The scooped batter should hold its round shape but you will not be able to completely form it into a clean ball. Best way to describe it would be- super duper sticky.

How to make your own buttermilk for this recipe:

In a liquid measuring cup, add 1 1/2 teaspoons for lemon juice or white vinegar. Then, to that, add whole milk until you get to 3/4 of a cup. Stir and let it sit for about 5 minutes. The mixture will curdle, leaving you with buttermilk, a a slightly thicker and more acidic version of regular whole milk.

Can I substitute whole milk for buttermilk?

Technically you can, but I don’t recommend it. Buttermilk will help activate the the baking soda resulting in thicker, more moist, and rich chocolate peppermint cakes. For best results, use buttermilk that is homemade as described above or you can use store bought.

How to store these Chocolate Peppermint Cakes:

Store in an air tight container in the refrigerator for up to one week. To freeze, individually wrap each chocolate peppermint cake in plastic wrap and place in a freezer bag. Freeze for up to one month. If you don’t wrap them individually first, they will likely stick together because they are just so incredibly soft and moist.


  • 2 cups flour (270g)
  • 1/2 cup natural cocoa powder (50g)
  • 1 tsp baking soda (5g)
  • 1/4 tsp salt
  • 1 stick butter (113g)
  • 1 cup brown sugar, packed (180g)
  • 1 egg
  • 1  tsp peppermint extract
  • 1 cup buttermilk (240ml)

Cream Cheese Frosting Ingredients:

  • 1 (8oz) package cream cheese, softened
  • 5 tbs butter, softened
  • 1 cup confectioner’s sugar, sifted
  • 2 tsp vanilla extract
  • 3 finely crushed candy canes (about 1/4 of cup)


  1. Preheat oven to 375°F.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl using an electric mixer or a stand mixer with a paddle attachment, beat the butter until smooth. Then, add brown sugar and beat until creamy and fluffy
  4. Beat in the eggs and peppermint extract until combined. Scraping down the sides of the bowl as needed.
  5. Add in the buttermilk and mix.
  6. Slowly add in the dry ingredients into the wet ingredients and mix until just evenly combined. The batter will not be stiff and will just barely hold it shape.
  7. Scoop out the batter using a medium cookie scoop onto a baking sheet lined with parchment paper. Space each cookie about 2-inches apart.
  8. Bake cookies 8-10 minutes or until the top of the cookies springs back when lightly touched.
  9.  Let the cookies cool on the baking sheet for 5 minutes, then transfer over to a cooling rack to cool completely.
  10. To make the frosting, beat together softened cream cheese and softened butter until smooth and fluffy. 
  11. Add in confectioner’s sugar and beat until smooth. 
  12. Add in vanilla extract and crush candy canes and mix until evenly combined.
  13. To assemble the sandwiches, add the filling in a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies. The other half of the cookies will be used to be placed on top of the filling to complete the sandwich cookies.
  14. Let cookies set in the refrigerator for 1 hours. Enjoy!

Cut-Out Sugar Cookies

Cut out sugar cookies are a perfect way to get festive during the holiday season because you can put your own touch into decorating them. This recipe will give you perfect cut out sugar cookies that are super soft, vanilla flavored, they hold their shape and have a flat surface making them not only taste great but perfect for decorating.

How to make perfect cut out sugar cookies:

  1. cream together butter and sugar
  2. add in vanilla extract and egg
  3. mix in the dry ingredients
  4. roll out dough
  5. cut out cookies and place on lines baking sheet
  6. refrigerate overnight
  7. bake
  8. decorate

Tips that will get you perfect cookies:

Use room temperature butter. When you cream the butter together with the sugar, it helps tremendously when your butter is not solid hard. Your butter will be perfectly smooth and that will directly reflect the texture of the finished product.

Do not roll out the cookies too thin. Generally, perfect cut out cookies you get from a professional baker are about 1/4″ thick. That is the absolute thickest that I would go when rolling out the cut out sugar cookie dough and slightly thinner also works. Don’t roll them out too flat because they will not be as soft that way, instead, more crispy.

Cut out cookies before refrigerating them. There are many reasons for this and all are valid and super helpful. First reason is because of the butter. To avoid spreading of the cookies, the butter needs to be solid and cold. If you were to refrigerate the dough, then roll it out cut out the sugar cookies, all of that will warm up the butter and then you bake the cut out cookies may loose some of their shape.

Another reason is because it’s much easier to get the counter top dirty while you are already baking and have your ingredients out, then to clean up and then get it dirty again the next day. If you follow the steps to my recipe, you will have already cut out your cookies and placed them on a baking sheet with parchment paper so the only thing left to do is take the baking sheet out of the refrigerator, uncover the cookies, and place them in a heated oven.

You can use the scraps to re roll the dough after cutting out your first batch. This dough is very soft so you will be able to use the edges around your cut out cookies, work it with your hands, re roll it, and cut out more cookies.

What to expect with the dough for perfect cut out sugar cookies:

This dough will be very very soft which is another reason why it helps to cut out cookies on the thicker side. Start with 2 cups of flour. If you find that the dough is too sticky, add one or two more tablespoons of flout until it no longer sticks to your fingers. Also, I recommend using a spatula to lift the raw cookies and transfer then onto your baking sheet to avoid altering the shape of the perfectly cut out cookies.

Baking is important:

As with any baked good, baking the product is one of the main contributing factors to the outcome of your final product. These cookies should not be over-baked. Once the edges of your cookies turn light brown, they are ready to come out of the oven. It’s important to note that the center of the cookies will still be very soft and will look undercooked. However, as the cookies cool, the center will become harder and the cookies will be solid. That is why once you remove cookies out of the oven, leave them on the baking sheet for 5-6 minutes because they will be too delicate to be picked up. After about 5 minutes or so, you can transfer them onto a cooling rack where they will cool completely.


  • 1 stick of butter (110g)
  • 1 cup sugar (230g)
  • 1 whole egg
  • 1 tablespoon vanilla extract
  • 2 cups of flour (310g)
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • optional: 1/2 teaspoon lemon zest


  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
  2. In a large bowl using a hand held mixer or a stand mixer fitted with a paddle attachment, beat together the softened butter and sugar on high speed for about 3 minutes or until completely smooth and creamy.
  3. Add in the egg, and vanilla and continue to beat on high speed until combined, about 1 minute. Make sure to scrape down the sides of the bowl when needed.
  4. Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and mix until evenly combined. The dough will be very soft but should not stick to your hands. If you find that the dough is too sticky  and will be difficult to roll out with a rolling pin, add in 1 more tablespoon of flour until it is not longer sticky to your hands but still very soft.
  5. Transfer dough on a lightly floured surface and with a rolling pin, roll out the dough about 1/4-inch thick. Cut out shapes of your choice and using a spatula, transfer cut out cookies on a baking sheet lined with parchment paper. Any left over dough can be re-rolled to make more cookies.
  6. Cover baking sheet(s) with aluminum foil and refrigerate for at lease 4 hours, up to 2 days. Overnight refrigeration is best.
  7. Once the cookies have chilled for at least 4 hours, preheat oven to 350°F .
  8. Uncover the baking sheet(s) and place in heated over. Bake cookies for 13-16 minutes or until the edges are lightly brown. The center of the cookies should still be very soft to touch but that will harden as the cookies cool.
  9. Remove cookies from oven and let them sit in baking sheet for 5 minutes. Then, transfer cookies onto a cooling rack and let them cook completely.
  10. Decorate cookies once they are completely cooled.


Cheesecake Thumbprint Cookies

Where are all of my cheesecake lovers because these Cheesecake Thumbprint Cookies are incredibly flavorful and very easy to make! They are extremely moist and require very few ingredients and minimal work is required. This recipe makes 18 cookies.

What are Thumbprint cookies?

Thumbprint cookies are very similar shortbread cookies because they require butter, sugar, and flour as their main ingredients. Once the dough is prepared, they are rolled into balls then in the center of each ball, they have an indent that is filled with preserved of your choice. The indent in the center has traditionally been formed using your thumb, giving them the name-“thumbprint cookies.”

While very popular in the United States during the holiday season, thumbprint cookies actually originated in Sweden. These cookies are called Rosenmunnar in Swedish, meaning “strawberry cave.”

This recipe, however, is not for a basic thumbprint cookie. These Cheesecake Thumbprint Cookies resemble the taste of a cheesecake, giving them an American twist.

What to expect when preparing these cookies:

  • basic ingredients 
  • refrigeration of 1-2 hours is required
  • Quick baking time (12-13 minutes)

All about the dough:

This dough for Cheesecake Thumbprint Cookies comes together extremely quickly. The main ingredients in these are the cream cheese, butter, sugar, flour, and preserves of your choice. The lemon zest and vanilla extract are for extra flavor that makes these cookies incredibly flavorful. 

Preparing the dough is simple. Start with creaming together the cream cheese and butter. They should be room temperature before you start so that they cream smoothly and will leave you with a light, airy, and creamy texture. Next add the sugar to your creamy butter and cream cheese and beat with an electric mixer again until the mixture is smooth. 

Once your cream cheese, butter, and sugar are creamed together, add the lemon zest and granulated sugar and mix again. The last ingredient in these cheesecake thumbprint cookies will be the flour. Add the flour about a quarter cup at a time and mix until just combined. It is important to mix the ingredients just until they are combined. Be careful not to over mix the dough. Over mixing causes more air bubbles to get inside the dough which will in turn leave your cookies flatter instead of puffier when baked. 

Shaping the Cheesecake Thumbprint Cookies:

Shape the cookies while the dough is at room temperature– this will make is much easier since they dough gets harder once it is refrigerated. Using a small cookies scoop, scoop out about one tablespoon of dough for each ball and roll it into a smooth ball. Once the dough is formed into a ball, using your thumb, lightly press the center of the cookies to make an indent. Place the cookies on the prepared cookie sheet lined with parchment paper, cover with plastic wrap and refrigerate.

Why is refrigerating this dough required: 

Trust me I know you are probably as impatient as I was to try these Cheesecake Thumbprint cookies but this dough requires refrigeration. The butter and cream cheese should be solidified so that once baked, your cookies do not over spread. Cheesecake Thumbprint Cookies cookies should be thick and soft instead of flat and crispy. For this recipe, I recommend 1-2 hours of refrigeration and while 2 hours will give the best results, refrigeration of at least one hour will definitely put you in the safe zone. I recommend shaping the Cheesecake Thumbprint Cookies prior to refrigerating them so that they are easier to work with. The dough will harden once it is refrigerated, making it more difficult to roll out.

Baking instructions:

Baking these Cheesecake Thumbprint Cookies does not take a long time. In fact, it only takes about 11-13 minutes. One important tip to remember is to preheat your oven to 375 degrees Fahrenheit 30 minutes prior to baking them. This is to make sure that the temperature of the oven has reached 375 Fahrenheit  prior to placing your cookies inside of the oven. If the oven has not reached that temperature, the cookies will soften before they actually bake, resulting in more spreading. 

Freezing instructions:

You can absolutely freeze these cookies for up to 2 months. Make sure that you cookies have cooled completely prior to freezing them. Place cookies in a freezer bag, tightly seal the bag, and place in the refrigerator for up to 2 months.


  • 4 ounces cream cheese, softened (115g)
  • 6 tablespoons salted butter, at room temperature (85g)
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 1/2 cup granulated sugar (105g)
  • 1 cup flour (150g)
  • 1/4 cup preserves of your choice (90g) 


  1. In the mixing bowl or the body of a stand mixer, beat cream cheese and butter until smooth and fluffy.
  2. Add the sugar and beat well.
  3. Add vanilla and lemon zest and mix again.
  4. Add in flour a quarter of a cup at a time and mix just until all ingredients are evenly incorporated.
  5. In a large baking sheet with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
  6. Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of preserves.
  7. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
  8. Preheat oven to 375 degrees (F).
  9. Once oven has preheated, place baking sheet in the oven to bake for 12-13 minutes, or until just golden at the edges. They will look undone and still be very soft when you take them out.
  10. Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.

No Bake Oreo Pie

Nothing beats an EASY dessert and when you add Oreo to easy, you know that it can not get any better. This No Bake Oreo Pie is made up of an incredible Oreo crust and filled with a no bake cheesecake center filled with crushed Oreo cookies. I can say with confidence that everyone that had a taste of this No Bake Oreo Pie loved every little bit of it! Heck, I even had to cut seconds and with how easy it was to make, I could have easily made two.

Do I have to use Oreo cookies? No. There are plenty of other alternatives to Oreo cookies that you can substitute in both of the crust as well as the filling. While you can use any kind of chocolate cookie with a cream center, you can also use any chocolate wafer-like cookies.

What is the best way to store the No Bake Oreo Pie? You most definitely want to keep it refrigerated. This Oreo pie will last in the fridge for up to 1 week and you can also freeze it for up to two weeks. On a side note, you can also eat this straight out of the freezer. You will still be able to slice into the Oreo pie and it will be creamy but only much colder, making it kind of like ice cream!

What size package of Oreo cookies do I need? One. However, I certainly don’t want to be a THAT person to rain on your parade and tell you that you have to limit the amount of Oreo cookies in your pie filling. While I suggest 5 Oreo crushed Oreo cookies in the filling, you can certainly add more but I would still say that one standard size is enough. One standard size package of Oreo cookies contains 45 cookies, 3 rows with 15 cookies in each row. 

Tips for making a smooth filling: The worst thing you can do is making pie filling where your cream cheese remains lumpy and you bite into chunks of cream cheese. To avoid this, you want to make sure that your cream cheese is completely creamed. The best and most important tip for this is to make sure that the cream cheese is softened slightly at room temperature. Once your cream cheese has come to room temperature, it will be much easier to cream together. I use an electric mixer and medium-high speed to do this. Although I am sure you can use a hand held whisk, it would certainly be very difficult to do and it would sure be an arm workout. 

How long does it take to make this No Bake Oreo Pie? 10 minutes to make the crust and filling. The rest of the time is to let the Oreo pie cool and set, about 2 hours. 


•30 Oreos
•5 Tbs butter, melted

•1/2 cup cold whipping cream
•1/3 cup granulated sugar
•6 oz cream cheese
•1 tsp vanilla extract
•5 crushed Oreos


1. In a food processor, pulverize the oreos until you are left with very fine crumbs.

2. In a small dish, place the Oreo crumbs and melted butter and mix until it is the consistency of wet sand.

3. Press mixture along the bottom and sides of a 9-inch round pie dish or tart pan.

4. Place in the refrigerator while the filling is being made.

5. To make the Oreo crumb filling, start with whipping the cold whipping cream with a mixer on high speed until stiff peaks form. Set aside.

6. In a separate mixing bowl, place cream cheese, sugar, and vanilla extract.

7. Mix on high speed until the cream cheese is fluffy and smooth with no lumps.

8. Using a spatula, fold in the whipping cream until evenly combined.

9. Lastly, add the crushed Oreos and mix until evenly incorporated.

10. Add filling on top of the Oreo crust and set in the refrigerator to set for at least 2 hours.

11. Enjoy cooled!!!

Apple Pie Filling

Once the first breeze of fall comes our way, it’s certain that sweater weather goes with nothing other than apple cinnamon EVERYTHING. This classic apple pie filling is perfect and it comes together in minutes. The best part of it is that it can be frozen and used in so many fall treats this season.

What kind of apples are best for apple pie filling? When you bite into the perfect apple pie, you want to taste the apple and experience its texture. With that being said, choose an apple that will keep its shape. You also want an apple that will balance out the sweetness so you want to steer away from extra sweet apples. My choice of apples for the perfect apple pie would be Granny Smiths because they are perfectly tart as well as crisp. Other apples that tend to hold their shape after being baked are Jonagold, Mutsu, Honeycrisp, and Braeburn. While these are apples I recommend, don’t be afraid to play around and experiment what flavors and textures suit you your taste the best.


Preparing your apples: The apples are the most important ingredient in this recipe. Start washing each apple thoroughly with water. Peel the apples and dice them. Although this recipe calls for diced apples, you can also slice them lengthwise. I find that the diced chunks of apples provide a bit that’s more full of apple, thus making it more flavorful. Add the lemon juice over your apples while you are working on the rest of the recipe. The acidity of the lemon juice will prevent your apples from browning.

All about the sugars. This recipe calls for both granulated as well as brown sugars. I find that the stronger flavor of the brown sugar gives it a better caramel color as well as flavor. If you don’t have brown sugar, it is okay to use just granulated white sugar.

Adjusting the consistency of the apple pie filling.

  • To thicken: In 2 tablespoons of water, add 1 teaspoon of cornstarch and whisk until cornstarch mixture does not contain any lumps. Add this mixture to your apple pie filling while it is on the stove and stir until it is completely incorporated into your filling. This should thicken the filling slightly. Keep in mind, the apple pie filling will also thicken as it cools.
  • To thin out: If you are finding that your apple pie filling is too thick, you can add one tablespoon of water at a time to thin it out. 

How to add this filling to your pie. Whether you are using a store bought pie crust or making your own, the directions are the same. Layout and press your pie crust into your pie dish. Once the apple pie filling has come to room temperature, add half of the the apple pie filling to your pie. This filling is best if you for a double crust pie, meaning that your pie also includes a crust on the top, covering the apple pie filling.

Freezing your apple pie filling. This recipe is great because it can be frozen and when thawed properly, you can definitely use it for another pie or an apple recipe of your choice. To freeze this, Pour the completely cooled Apple Pie filling into a freezer bag, making sure that all of the air  is out. For best results, double bag the apple pie filling.

Thawing instructions: Best way to thaw this Apple Pie filling is to leave it at room temperature for 2-3 hours or in the refrigerator over night. The apple pie filling will release water after defrosting. Use a strainer to release the extra water from the apple pie filling. 


  • 4-5 apples, peeled and diced (440 grams)
  • juice of 1/2 of lemon
  • 3 cups water (675 mL)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 1/3 cup corn starch (40 grams)
  • 1 tsp ground cinnamon
  • 1/4 tsp groung nutmeg
  • pinch of salt
  • 1 Tbs vanilla extract or rum


  1. Peel and dice apples.
  2. In a large bowl, toss diced apple in lemon juice.
  3. In a medium sauce pan over medium heat, place water, sugars, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  4. Once the mixture has boiled for 2 minutes, add vanilla extract and stir. Then, add the apples, cover, and let simmer until the apples are soft or about 6-7 minutes.
  5. Remove from heat and let it cool to room temperature. Pour into jars or containers and refrigerate.

Homemade Authentic Crepes Recipe

Crepes are a delicious treat that so many people enjoy. They are so versatile because they can be both sweet and savory and can include almost anything. 

I love making crepes for many reasons. First of all, they are incredibly easy to make. All you need is just a handful of ingredients, a whisk, and a non stick pan. You can also use a crepe maker but it’s certainly not necessary.

Crepes are so easy to make you can hardly go wrong! There are only a few tips on how to make your crepes perfect.

  1. Smooth out all lumps: When whisking, make sure that there are no lumps of flour in your mixture. The smoother the batter, the better your crepes will be
  2. Use carbonated water: Yes- you can substitute carbonated water with extra milk but the end result will not give you a light textured crepe. Adding more milk instead of carbonated water will result in a denser crepe.
  3. Use a non stick pan: The butter will add a slight flavor but if your pan sticks- you will quickly learn what a messy crepe looks like

By now you’re probably wondering- what is the secret to perfect crepes? The answers is 2 things- letting the batter rest and using carbonated water. Since you are using flour, letting the batter rest lets the gluten in the flour relax resulting in a a more chewy texture. If you don’t allow the batter to rest, chances are, your crepes will turn out to be tender and will crack when folded. The carbonated water also helps with texture. It creates a more airy and light crepe instead of thick and dense crepe. Trust me on this!

  • 1 egg
  • 3/4 cup whole milk (175ml)
  • 3/4 cups all-purpose flour (114g)
  • 1 teaspoon vanilla extract
  • 1 tsp oil
  • 1/2 cup seltzer water (100ml)
  • 1 tablespoon melted butter (used when coat the skillet)


  1. In a medium sized mixing bowl, add egg, sugar, pinch of salt, milk, vanilla extract and oil. Using a whisk, mix together until all of the ingredients are mixed.
  2. Next add the flour, one table spoon at a time. Whisk the mixture well after every couple tablespoons, making sure that there are no lumps of flour left. 
  3. Lastly, add in your carbonated water slowly while continuing to whisk. The crepe mixture should not be thick.
  4. Let the mixture rest at room temperature for 30 minutes to 1 hour.
  5. Melt one table spoon of butter in a small bowl. Use this to coat the skillet very lightly before each crepe
  6. In a small non-stick skillet over medium-low heat, Drop about 1/4 cup of batter evenly onto pan. Quickly swirly the pan so that it is evenly coated and your crepes don’t have holes.
  7. Cook for 2 minutes on one side and flip. Cook 1 minute on the second side.
  8. Place cooked crepes on a dish and cover with a towel. This will prevent crepes from drying so that you can easily fold them.
  9. Repeat the same process with the remaining of the batter.

To assemble, spread your favorite spread on the crepe. Add the desired toppings and fold. Commonly used toppings for sweet crepes include spreads (chocolate spread, nut butters, jams, jellies), fruit of any kinds, candies, chopped nuts of any kinds, coconut flakes, cookie crumbs, mini chocolate chips, and so much more. Don’t forget to top your crepe with powdered sugar or whipped cream and drizzle with your favorite syrup! Enjoy!


NO BAKE Peanut Butter Granola

NO BAKE peanut butter granola for a crunchy and sweet addition to yogurts, smoothie bowls, or anything else you desire. 


•140g natural peanut butter
•70g honey
•20g coconut oil
•1 tsp vanilla extract
•125g old fashioned oats
•80g crushed almonds
•20g flaxseed meal
•50g melted dark chocolate (optional)


1. Combine peanut butter, honey, and vanilla in a sauce pan and place on medium heat, mixing constantly.

2. When the mixture is smooth and runny, removed from heat. Add all dry ingredients to the peanut butter and honey mixture. Mix until evenly combined.

3. Transfer mixture to a container with a lid and drizzle with chocolate.

4. Refrigerate overnight. 
5. Using your hands or a knife, crumble granola and store in an air tight container.

Chewy White Chocolate Cranberry Cookies

This Chewy White Chocolaate Cranberry Cookie recipe is so easy and fool proof, it will easily become a family favorite. These cookies are soft baked and when the dough is chilled, the cookies will be thick and chewy but not crumbly. These cookies scream “beginning of the holiday season” and you will love everything about them!

What ingredients are used in these Chewy White Chocolate Cranberry Cookies?

Butter: As with many cookie recipes, butter is important in this recipe. Use butter that contains full fat content and is softened at room temperature. The point of butter in baking cookies such as these is to add moisture as well as flavor, which is why I recommend full fat butter. Whether a recipe calls for softened butter or melted butter depends on the kind of texture you want your cookie to be. In these cookies, I use softened butter instead of melted because it will leave the cookies thicker. Softened butter is also easy to cream with the sugars leaving you with evenly combined ingredients. Softened butter should hold its shape but when pressed down with a finger, you will easily be able to leave a fingerprint.

Sugars: In this recipe, you will see that both brown as well as white granulated sugars are used. Whenever I want a chewy cookie, I always add brown sugar because due to its higher moisture content from the molasses in the brown sugar you will be left with a cookie that is more chewy. Brown sugar also has a deeper and stronger flavor. Granulated sugar on the other hand, is dry and cuts down on cookie spreading as it bakes.

Eggs: Eggs are another ingredient essential to a perfect cookie. The protein and fat in eggs aid in holding the cookie together, thus providing structure  as well as flavor.

Flour is another ingredient responsible for the texture. While the flour help hold all of the ingredients together, it will also distinguish whether the cookie will be chewy and dense or brittle. All purpose flour is recommended for these Chewy White Chocolate Cranberry Cookies because it has just the right amount of gluten.

Baking soda is a leavening ingredient in many baked cookies that creates a soft and fluffy final cookie.

Vanilla extract adds flavor.

Salt balances out the sweetness.

Dried cranberries and white chocolate chips give these cookies their main flavor.

How to make Chewy White Chocolate Cranberry Cookies:

  1. Start by whisking together all of the dry ingredients in a medium bowl. (Flour, baking soda, and salt)
  2. In a separate mixing bowl, beat together softened butter, white sugar, and brown sugar until smooth and creamy.
  3. Add in vanilla and egg to your butter and sugars and mix.
  4. Add dry ingredients to the wet ingredients and mix.
  5. Lastly, fold in the white chocolate chips and dried cranberries.
  6. Refrigerate cookies for 1-2 hours.
  7. Bake
  8. Enjoy!

Is refrigerating the cookies required?

Although not required, it is recommended to refrigerate the cookies in order to prevent the cookies from spreading for at least 1 hour. 

How to properly bake Chewy White Chocolate Cranberry Cookies:

Baking time is also a very important step in the final outcome of the Chewy White Chocolate Cranberry Cookies . I can not stress enough how important it is to NOT over bake the cookies. A perfectly baked cookie will be slightly brown around the edges, however, the center will still look like it is raw and extremely soft. Don’t wait for the center of the cookies to become harder because as the cookies cool, they will slightly harden while still keeping their soft and chewy texture. Over-baking the cookies will result in a hard and dried out cookie, which is often one of the most common mistakes made when making cookies.

Cookie Presentation Tip: 

If you also like a nice presentation, I recommend saving about a 1/4 cup of white chocolate chips to add to the cookies after they are baked. This will make them look ultra professional and delicious because you will be able to see extra chocolate peeping out of the cookie. As soon as you remove the cookies out of the oven and while they are still very soft, press the white chocolate chips and cranberries gently on the surface of the cookies just so that they are held in place. As the cookies cool, they will just slightly deflate, making the added ingredients (white chocolate chips and cranberries) stand out.


  • 1 stick of softened butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup white chocolate chips
  • 3/4 cup of dried cranberries


  1. In a large bowl, using a mixer, beat the stick of softened butter for 1 minute on medium speed or until the butter is smooth creamy.
  2. Add brown sugar and granulated white sugar to the butter and continue to beat with mixer until the mixture is creamy and well combined. Next, add in the egg and vanilla and mix.
  3. In a separate bowl, whisk together the flour, baking soda and salt together until combined.
  4. On low speed, slowly mix in the dry ingredients to the wet ingredients until just combined.
  5. Lastly, add the white chocolate chips and dried cranberries  and mix until evenly disbursed. Cover dough tightly and chill for 1-2 hours.
  6. Remove cookies from refrigerator and let them sit at room temperature until your oven is preheated.
  7. Preheat oven to 350°F.
  8. Scoop and roll balls of dough, about 1 heaping Tablespoon of dough each. Place 10-12 on each baking sheet, (you will need two for this recipe) press them down slightly, and bake for 12-15 minutes until slightly golden brown around the edges. They will be extremely soft when you remove them from the oven but will slightly stiffen as they cool, still keeping their soft and chewy texture.
  9. Once removed from the oven let the cookies sit on the cookie sheet for about 5 minutes. Then, place on cooling rack to cool completely. 

Mini Apple Walnut Turnovers

These Mini Apple Walnut Turnovers are basically fall wrapped in buttery, flaky puff pastry and are the definition of perfection. They are super soft, filled with delicious apple pie filling, and have a slight walnut crunch that makes them extra with out all the extra work.


  • 1 package puff pastry (2 sheets)
  •  3 medium sized apples-peeled cut into small cubes
  • 1 cup water
  • 1 1/2 Tbs corn starch
  • 1/4 cup brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch of salt
  • 3/4 cup chopped walnuts
  • 1 egg- for the egg wash

Glaze: (optional)

  • 1/4 cup powdered sugar
  • 1 Tbs milk


  1. Remove puff pastry from the freezer and thaw according to package instructions.
  2. In a medium sauce pan over medium heat, place water, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  3. Once the mixture has boiled for 2 minutes, add the apples, cover, and let simmer until the apples are soft or about 4-5 minutes.
  4. Remove from heat and let the mixture cool completely.
  5. Preheat oven to 400˚F.
  6. Using a pizza cutter or a knife, cut each pastry sheet into 9 sections. You should have 18 total.
    • The easiest way to do this is cut 2 horizontal lines where the puff pasty sheets have a crease and then 2 vertical lines, slightly over 3″ apart.
  7. Add about a teaspoon of the apple filling on one side of the puff pastry sections, sprinkle with a few walnuts (about 1/2 tsp each), and fold over in half. They should be rectangular in shape.
  8. Crimp each rectangle around edges firmly with a fork and brush top with eggwash.
  9. Transfer to a baking sheet lined with parchment paper, keeping them at least 1″ apart.
  10. Bake for 20-22 minutes or until golden brown and puffed.
  11. For the glaze, stir together powder sugar and milk until you get desired consistency. I start with 1 Tablespoon and and more if needed.
  12. Once the glaze is smooth, drizzle over warm turnovers.