Dessert

Halloween Oreo Cookies

 
Huckleberry Collective
huckleberry Collective

Ingredients:

  • 2- 14.3 oz Package of Oreo’s

  • 2- 11 oz. Bags of White Chocolate Chips

  • Food Coloring (Green, Pink and Orange)

  • Sprinkle Varieties

  • Googly Eyes

  • Piping Bags or Ziplock Bags (snip the tip)

Instructions:

Mummy Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. I melted my chocolate one bag at a time, starting with the mummies first, as they did not need food coloring.

  3. Remove the chocolate and begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper.

  4. You will quickly spoon some melted chocolate into a piping bag or zip-lock bag to drizzle on your mummy wraps. I moved the bags back and forth up and down horizontally across the cookies.

  5. Lastly, you will place on your eyes, and your mummies are ready to dry.

Monsters and Sprinkle Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. Once fully melted, you will split your chocolate into three smaller bowls, according to how many of each color you’d like.

  3. Add two dashes of your food coloring to each bowl. Pink, Green, and Orange- or whatever color choice you’d like.

  4. Mix well and then begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper. Begin Garnishing them with their sprinkles to taste.

  5. You will quickly spoon some melted of the green chocolate into a piping bag or zip-lock bag to drizzle on your monster mouth.

  6. Let all of your cookies rest for 2 hours before serving.

 

Honey Lavender Ice Cream

I few weeks ago I was in Biloxi with my aunt and grandmother, when I stumbled upon the most adorable Popsicle shop. Pop Brothers had a delicious Milk, Honey, and Lavender pop that was so scrumptious I knew it was inspiration for a recipe. I had a ton of leftover lavender from a spring wedding, so I out it to good use in a No-Churn Honey Lavender Ice cream. It is the perfect combination of rich and creamy, and refreshing

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Huckleberry Collective

Honey Lavender Ice Cream 

  • 2 cups heavy cream 

  • 14 oz can Sweetened Condensed Milk

  • 1  Drop of Lavender Oil 

  • 2 Tablespoons of Floral-Clover Honey 

  • 1 1/2 Tablespoons Dried Lavender 

  • 2 Drops Purple Food Coloring

  1. You will need a freezer safe loaf pan, or a container that can hold 6 cups. I used a Wilton loaf pan.

  2. In a large bowl, use a hand mixer or KitchenAid to whip the cream to stiff peaks. Do not to over-Whip the Cream.

  3. In a separate bowl, Combine Sweetened Condensed Milk, Vanilla Extract, Honey, Lavender Oil, and Lavender

  4. Begin folding in (one cup at a time) of the whipped cream into the Sweetened Condensed Milk mixture. Continue folding until it is thoroughly combined. Once combined, transfer the Ice Cream mixture to the container.

  5. Freeze ice cream for 7 hours. Enjoy!




Neiman Marcus Cookies

Have you ever heard the story of the Neiman Marcus Cookie Recipe? I remember doing a project on this in middle school. I had to cook something that was based on a story, so my grandmother helped me do these! They are quite the cookie, with lots of fine ingredients. NY Times says “Almost everybody has heard about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free.” I’m sharing this fun story and recipe with you.

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Neiman Marcus Cookies

  • 2½ Cups Old-Fashioned Oats

  • 1 Cup Unsalted Butter, Room Temperature

  • 1 Cup Granulated Sugar

  • 1 Cup Light Brown Sugar

  • 2 Cups All-Purpose Flour

  • 1 Tsp Baking Powder

  • 1 Tsp Baking Soda

  • ½ Tsp Salt

  • 2 Large Eggs

  • 1 Tsp Vanilla Extract

  • 12 Ounces Semisweet Chocolate Chips

  • 4 Ounces Milk Chocolate, Grated

  • 1½ Cups Chopped Walnuts or Pecans

Instructions

  1. Using a food processor or blender, grind the oats into a very fine powder. In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt.

  2. In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy.

  3. Add the eggs one at a time, beating well after each addition.

  4. Mix in the vanilla extract.

  5. With the mixer speed on low and slowly add the dry ingredients in 2-3 additions, beating until just incorporated.

  6. With a spatula, mix in the chocolate chips, grated chocolate, and chopped nuts.

  7. Preheat oven to 375 degrees. Spray or use silpat sheet.

  8. Form cookie balls about 3 inches thick and place on cookie sheet, 12 per sheet.

  9. Bake for 10 minutes until the edges look set (centers may still look under done). Cool cookies on the sheet and the transfer to cooling rack. Enjoy!

Blueberry and Fig Galette

I am fully enjoying fig season! I’ve been cooking things up with my fig bounty over the past few weeks, and this blueberry and fig galette is one of my favorites. This is a great summer dessert option! Enjoy!

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Huckleberry Collective
Huckleberry Collective

Yield: 1 Large Galette

Blueberry and Fig Galette

prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

Blueberry and Fig Galette Crust
  • 2 Sticks Unsalted Butter 
  • 2 1/2 Cups of All-Purpose Flour
  • 1 1/2 Cups of Old Fashioned Oats
  • 1 1/2 Teaspoons of Kosher Salt 
  • 1 1/2 Tablespoons of Sugar
  • 1 Teaspoon Baking Powder
  • 1 Cup of Buttermilk 
Blueberry and Fig Galette Filling
  • 3  Cups of Sliced Figs
  • 1/2  Cups of Blueberries 
  • 1 1/4  Cup of Sugar 
  • 1/4 Teaspoon Salt 
  • 1 1/2 Teaspoons of Cornstarch 
  • 1 Tablespoon Lemon Juice 
  • 1 Teaspoon Vanilla Paste or Extract 
  • 2 Tablespoons of Honey 
  • 1 Egg 
  • 2 Tablespoons of Almond Milk

instructions:

How to cook Blueberry and Fig Galette

Blueberry and Fig Galette
  1. Begin by preparing your filling ingredients.
  2. In a large mixing bowl, combine all filling ingredients EXCEPT, Vanilla and Corn Starch.
  3. Mix well and let sit for 30 minutes.
  4. Once you have your dough resting in the refrigerator and about 5 minutes before it is ready to come out, drain the liquid from your filling mixture, and then return to your mixing bowl. 
  5. You will then add in your Vanilla and Corn Starch.
  6. Once fully combined, let sit for 5 minutes, then you will spoon filling your dough disk. (See Dough Directions)
Crust
  1. In a large bowl, stir together Flour, Salt, Baking Powder and Sugar. Whisk together to make sure it is fully combined.
  2. Next you will cut your sticks of Butter into 1/2 inch pieces, and toss the pieces into the Flour mixture. Your goal is to coat each piece with flour, and slowly working the Butter into the flour.
  3. Flour a flat surface and pour the bowl out onto surface. You will use a floured rolling pin to start working the mixture together. You will have to worth flour back together with your hands throughout the process. The Butter will begin to form long sheets, and once you can tell everything is even throughout, return the mixture to the bowl.
  4. Hollow out a little hole in the center of our bowl, and add in the Buttermilk. Work the dough together using your hands, slowly folding in the Buttermilk. Once combined, dump out onto floured surface form your dough disk.
  5. Wrap disk in plastic wrap and refrigerate for 45 minutes. You will then return to your filling mixture to drain.
  6. Whisk together your Almond Milk and Egg for the Egg Wash.
  7. Preheat oven to 350 degrees and line a baking sheet with silpat or parchment paper.
  8. Once chilled, remove disk from refrigerator and roll out.
  9. You will spoon your filling into the center of your disk (leaving about a 1 inch border) then fold the edges into the center over the fruit.
  10. Brush edges of dough with Egg Wash.
  11. Bake for 40-45 minutes or until bubbly and golden brown. 
  12. After you remove your galette from the oven, you can drizzle on your honey.
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Strawberry Rhubarb Galettes

It was most definitely my lucky day last week. I purchased some strawberries from a local Farmer’s Market and then stumbled upon rhubarb at the grocery store. Match made in heaven. Recipe below for the best little dessert… I highly recommend serving them topped with vanilla ice cream.

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Yield: 6 Personal Size Galettes

Strawberry Rhubarb Galettes

prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

Strawberry Rhubarb Galette Dough
  • 3 Sticks Unsalted Butter 
  • 3 Cups of All-Purpose Flour
  • 1 1/2 Teaspoons of Kosher Salt 
  • 1 1/2  Tablespoons of Sugar
  • 1 Cup of Buttermilk 
  • 1 Tablespoon of  Milk
  • 1 Large Egg 
Strawberry Rhubarb Galette Filling
  • 4 Cups of Sliced Strawberries 
  • 3 Cups of Chopped Rhubarb
  • 1 1/4  Cup of Sugar 
  • 1/4 Teaspoon Salt 
  • 1 1/2 Teaspoons of Cornstarch 
  • 1 Teaspoon of Lemon Zest 
  • 1 Teaspoon Vanilla Paste or Extract 

instructions:

How to cook Strawberry Rhubarb Galettes

Strawberry Rhubarb Galette Filling
  1. Begin by preparing your filling ingredients.
  2. In a large mixing bowl, combine all filling ingredients EXCEPT, Vanilla, Corn Starch, and Lemon Zest.
  3. Mix well and let sit for 30 minutes.
  4. Once you have your dough resting in the refrigerator and about 5 minutes before it is ready to come out, drain the liquid from your filling mixture, and then return to your mixing bowl. Set the drained liquid aside for later.
  5. You will then add in your Vanilla, Corn Starch, and Lemon Zest.
  6. Once fully combined, let sit for 5 minutes, then you will spoon filling into each dough disk. (See Dough Directions)
Strawberry Rhubarb Galette Crust
  1. In a large bowl, stir together Flour, Salt, and Sugar. Whisk together to make sure it is fully combined.
  2. Next you will cut your sticks of Butter into 1/2 inch pieces, and toss the pieces into the Flour mixture. Your goal is to coat each piece with flour, and slowly working the Butter into the flour.
  3. Flour a flat surface and pour the bowl out onto surface. You will use a floured rolling pin to start working the mixture together. You will have to worth flour back together with your hands throughout the process. The Butter will begin to form long sheets, and once you can tell everything is even throughout, return the mixture to the bowl.
  4. Hollow out a little hole in the center of our bowl, and add in the Buttermilk. Work the dough together using your hands, slowly folding in the Buttermilk. Once combined, dump out onto floured surface and divide into 6 disks.
  5. Wrap them in plastic wrap and refrigerate for 45 minutes. You will then return to your filling mixture to drain.
  6. Whisk together your Milk and Egg for the Egg Wash.
  7. Preheat oven to 350 degrees and line a baking sheet with silat or parchment paper.
  8. Once chilled, remove disks from refrigerator and roll them out one at a time.
  9. You will spoon your filling into the center of each disk (leaving about a 1 inch border) then fold the edges into the center over the fruit.
  10. Brush edges of dough with Egg Wash.
  11. Bake for 40 minutes or until bubbly and golden brown. 
  12. After you remove your galettes from the oven, you can reheat the remaining liquids you drained earlier. I spooned this overtop by galettes to ensure they weren't dry. 
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Carrot Cake

Easter isn’t complete without a delicious Carrot Cake. I jazzed this one up with a little crushed pineapple, and some lovely little carrots on top. This recipe is a little more involved, but hang with me because it is worth every minute. I promise you’ll be savoring every bite. Enjoy!

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Carrot Cake

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

Carrot Cake
  • 2 ½ Cups Cake Flour or All-Purpose Flour
  • 1 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Ground Clove
  • 1 ½ Teaspoons Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1lb of Finely Shredded Carrots (I bought shredded and placed in blender)
  • 1 Cup Granulated Sugar
  • 1 Cup Light Brown Sugar
  • 4 Large Eggs
  • 1 1/2 Cups Avocado Oil or Vegetable
  • 2 Cups of Crushed Pineapple (Lightly Drained)
Cream Cheese Frosting
  • 14 Tablespoons Unsalted Butter (Room Temperature)
  • 3 ½ Cups of Powdered Sugar
  • 2 Teaspoons of Vanilla Paste
  • 1/4 Teaspoon of Salt
  • 16 oz. of Cream Cheese, (Cold from Fridge)
  • ½ Cup of Chopped Pecans
  • 10 Sprigs of Rosemary
  • 2 Wilton Disposable Piping Bags
  • 2 Wilton Tips (Plainfor Carrots and Detailed for base)
  • ½ Teaspoon Orange Food Coloring

instructions:

How to cook Carrot Cake

Carrot Cake
  1. Preheat oven to 350 degrees.
  2. Spray 3, 9 inch round cake pans, then lightly dust with flour.
  3. In a large mixing bowl, whisk together your dry ingredients; flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
  4. Next you will need your Kitchen Aid or Hand Mixer. Combine eggs, and sugars. Mix eggs and both sugars on medium for one minute, or until combined. While your Sugar and Eggs mix, you will work on your carrots.
  5. Place your 1 lb. bag of carrots into the blender to get them very fine. Pulse 4 times, and set aside.
  6. Reduce speed and start adding your Avocado Oil to your Egg and Sugar mixture. Mix well, until thoroughly combined. Remove bowl from stand.
  7. Next you will combine your dry ingredients with you wet. You will mix these by hand with a wooden spoon or spatula. Once combined, add in your Carrots and Pineapple.
  8. Mix well, until totally combined.
  9. You will begin baking your pans on the middle rack for 12 minutes, then rotate your pans and continue to bake for another 13 minutes. Totaling a 25 minute bake time.
  10. Remove from oven and let cool in the pans for about 15 minutes. Then remove them from their pans, and let them continue to cool on a wire rack for about 1 hour. Feel your cake and if it has any heat continue the cooling process.
Cream Cheese Frosting
  1. While your cakes cool, you will prep your frosting. In a mixing bowl beat the Butter on medium fluffy and creamy. Next you will add the Powdered Sugar, Salt and Vanilla Paste. Mix totally combined and more fluffy.
  2. Cut your Cream Cheese blocks into ¼ pieces. Add in your cream Cheese ¼ at a time. Increase speed to medium- high and mix well. It is key to have no lumps.
  3. Remove from mixer and pull out one cup of frosting, place in a small mixing bowl. This is for your carrots and base frosting. You will add in the food coloring and mix well. Set aside.
  4. Add in chopped pecans to your remaining Cream Cheese Frosting. Mix well.
  5. To frost your cake, place your first cake layer on your base of choice. Use an Ice cream scoop and place three medium scoops the Pecan and cream Cheese Icing mixture in the middle of the layer. Use an angled spatula or butter knife to spread your icing. Spread evenly so some is falling on edges. Place second cake layer on top. Repeat first steps with scoop, then spreading over the second cake layer. Then place the last cake layer. Repeat steps again and begin frosting the top and down to the side of the cake with the rest of the frosting.
  6. Next, you will assemble your piping bag for the carrot portion. Spoon half of your orange icing into your piping bag. Begin Piping on your carrots (I piped in an upside down raindrop formation). Once finished you will prep your next bag for the base. Pipe the bottom. Add Rosemary sprigs to Carrot design at the top.
  7. Refrigerate for 2 hours or overnight in cake container or safely wrapped.
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Lavender Pound Cake

I had the most lovely wedding last weekend, where we used lavender for the flower girls. I bought a ton, and kept some for myself- I had some yummy recipes in mind… the first is this delicious Lavender Pound Cake! We have a restaurant in town that serves Lavender Pound Cake with strawberries and cream. It is one of my favorites, so I thought I’d give it a whirl. It was successful, I hope y’all enjoy!

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IMG_5627.jpg
Huckleberry Collective

Lavender Pound Cake

ingredients:

Lavender Pound Cake
  • 1, 8 oz. Package of Cream Cheese
  • 3 Sticks of Unsalted Butter, Room Temp
  • 3 Cups of Granulated Sugar 
  • 6 Eggs 
  • 1/4 Teaspoon Lavender Oil
  • 2 Teaspoons Dried Lavender 
  • 1 Teaspoon Vanilla Extract
  • 3 Cups of Sifted Cake Flour 
  • 1 Teaspoon Sifted Baking Powder 
  • 1/2 Teaspoon of Salt

instructions:

Lavender Poundcake
  1. In a large mixing bowl, combine Cream Cheese and Butter. 
  2. Begin Creaming together the two, and then slowly add in the Sugar.
  3. Once combined, begin mixing in one Egg at a time. 
  4. While liquid ingredients are mixing, sift together, Flour, Baking Powder, and Salt. 
  5. Next, slowly add in the Flour Mixture.
  6. Once fully combined, add in Vanilla Extract, Lavender Oil, and Dried Lavender.
  7. Mix Well, then pour into a fully greased Pound Cake pan.
  8. Bake at 350 degrees for 1 hour and 15 minutes.
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Super Bowl Macaron Hack

I have a fun little hack for all my macaron lovers out there. Let’s add some jazz and make macarons perfect for the Super Bowl. All I’ve done here is, whip up a batch of Royal Icing and grabbed a few fun sprinkles!

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Huckleberry Collective

Super Bowl Macarons

ingredients:

Super Bowl Macarons
  • Chocolate and Variety Macarons 
  • 16 Oz. of Powdered Sugar
  • 3 Egg Whites 
  • 1/2 Cup of Room Temperature Water 
  • Zip Lock or Piping Bags 
  • Sprinkles 

instructions:

Super Bowl Macarons
  1. Remove Macarons from packaging, or if you're wanting to attempt making them yourself, I've linked it here! Place on a cutting board or clean flat surface. 
  2. Begin making Royal Icing by combining Powdered Sugar, Water and Egg Whites. 
  3. Mix Ingredients on high until there are no lumps, and icing is thick. 
  4. Separate the Icing, half into a piping bag, and half into a dipping bowl. 
  5. Next you will cut a tiny hole at the tip of your piping bag and begin decorating the chocolate Macarons to resemble a football. Set all chocolate football Macarons on flat surface to dry. 
  6. Next you will begin decorating your sprinkle options. Pour your selected sprinkles into a separate small mixing bowl. Dip the face of your Macaron into the Icing Bowl and slightly rotate to let excess icing settle (this will help from caking on too many sprinkles, and having a chunky look).
  7. After dipping in icing, you will lightly dip in the sprinkle bowl- making sure all face space is covered. Set aside with chocolate Macarons. 
  8. Refrigerate for one hour, then serve!
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Fudge Brownies with Chocolate Ganache

If you’re looking for the perfect Valentine’s Day dessert, I have you covered! Decadent Fudge Brownies covered is a rich Chocolate Ganache. These are easy and irresistable! Scroll to the bottom for some silly Valentine’s Day jokes.

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Huckleberry Collective

Fudge Brownies with Chocolate Ganache

Delicious Fudge Brownies topped with Chocolate Ganache, Gold and Rose Petals

ingredients:

Fudge Brownies with Chocolate Ganache
  • 1 Cup of Unsalted Butter (Softened)
  • 2 Cups of Granulated Sugar
  • 4 Large Eggs at Room temperature
  • 3 Teaspoons of Vanilla Extract 
  • 1 1/4 Cups Unsweetened Cocoa 
  • 1 Cup of All Purpose Flour 
  • 1 Teaspoon of Kosher Salt 
  • 1/2 Cup of Heavy Whipping Cream 
  • 8 Oz. Semi-Sweet Chocolate Chips
  • Edible Rose Petals and Gold Dust

instructions:

Fudge Brownies with Chocolate Ganache
  1. Preheat oven to 365 degrees. Next line a Brownie Pan (9x13) with Parchment Paper covering sides. You can trim it down slightly once you've filled with Brownie mixture.
  2. In a large mixing bowl, cream together the Butter and Sugar. Next, add Eggs and Vanilla Extract, one at a time. 
  3. Reduce the mixing speed to low. In a separate large bowl, sift together Cocoa and Flour. 
  4. Begin adding sifted Cocoa Flour mixture to the wet ingredients in mixing bowl. Increase speed to medium and add in the salt. 
  5. Once fully combined pour mix into your lined baking pan. 
  6. Bake for 30 minutes. Remove from oven and let cool slightly. 
  7. While Brownies cool begin making Ganache. 
  8. In a medium microwavable bowl heat Heavy Whipping cream for 1 minute, remove from microwave and add in Chocolate Chips.
  9. Let sit for 2 minutes, then being mixing. Once fully combined and all the lumps are gone, pour over Brownies. Make sure you spread evenly, then scatter your rose petals.
  10. Let Brownies set up for a few hours. Then you can sprinkle with edible gold, I used a clean paint brush and shook overtop. Slice and enjoy!
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  • Did Adam and Eve ever have a Date? -No they had an Apple.

  • What did the toast say to the butter on Valentine’s Day? -You’re my butter half.

  • What did one Watermelon say to another Watermelon on Valentine’s Day? -You’re one in a melon to me.

  • What kind of flowers do you never give on Valentine's Day? - Cauliflowers

  • Roses are grey, Violets are grey, Everything is grey… I am a dog.

  • What did the French chef give to his wife on Valentine’s Day? - A hug and a quiche!

Salted Chocolate Chip Cookies

I’ve never met a cookie I didn’t like… but I’ve really never met a sweet and salty combo I could resist. These Salted Chocolate Chip Cookies are something you write home about! Enjoy, and don’t blame your tight pants on me!

Salted Chocolate Chip Cookies

ingredients:

Salted Chocolate Chip Cookies
  • 3 Sticks of Unsalted Butter
  • 2 Cups of Granulated Sugar 
  • 1 Cup of Light Brown Sugar (Packed)
  • 2 Eggs (Room Temp)
  • 2 Teaspoons of Vanilla
  • 4 Teaspoons of Baking Powder
  • 2 Cups of Flour 
  • 12 oz Semisweet Chocolate Chips
  • Sea Salt (to taste)

instructions:

Salted Chocolate Chip Cookies
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine Butter and Sugars on medium speed.
  3. Cream together, but do not over-mix. 
  4. Once combined, add in the Eggs one at a time and then the Vanilla.
  5. Reduce speed to low and begin adding in Baking Powder and Flour (one teaspoon/cup a time).
  6. Lastly, you will add in the Chocolate Chips. Once fully mixed, stop mixer and scrape sides of the bowl. 
  7. Begin rolling dough into tight two inch thick dough balls. Place on a greased cookie sheet or silpat layer. 
  8. Bake for 10-12 minutes at 350 degrees. 
  9. Remove from oven and begin salting tops of cookies while still hot. Enjoy!
  10. You can freeze remaining dough for one week. 
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Gingerbread Cookies

One of my most favorite things about Christmas time, is baking with my Grandmother. Baking just brings back so many memories of the holiday season for me! Crazy how flavors and smells can trigger memories. My GanGan whips up a variety of treats every year. Her baking varies every year but I always remember items like Peppermint Bark, Cookies, Cakes, Pies, Fudge (coming to the blog soon), Divinity, Trash (AKA Holiday Chex Mix nom.), and so many other things!! If baking hasn’t been apart of your Holiday memories in the past, don’t fret, it’s never too late to start! I am going to share some delicious Christmas Classics throughout the month. Enjoy!

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Yield: About 15 Cookies

Gingerbread Cookies

ingredients:

Gingerbread Cookies
  • 1/2 Cup of Molasses 
  • 1/3 Cup of Granulated Sugar
  • 1/4 Cup of Brown Sugar Packed Tight  (Dark or Light)
  • 1.5 Teaspoons of Ground Allspice 
  • 2 Teaspoons of Ground Ginger 
  • 1 Teaspoon of Ground Cinnamon
  • 1 Teaspoon of Ground Cloves 
  • 2.5 Teaspoons of Baking Soda 
  • 1/2 Cup of Unsalted Butter - Room Temperature 
  • 1 Large Egg- Room Temperature 
  • 3 Cups of All- Purpose Flour
  • 1/2 Teaspoon of Salt 
Gingerbread Men, Royal Icing
  • 16 oz. of Powdered Sugar
  • 3 Egg Whites
  • 1/2 Cup of Room Temperature Water 
  • Zip-lock Bags or Icing Bags 

instructions:

Gingerbread Cookies
  1. In a medium saucepan combine Sugars, Molasses and Spices.
  2. Bring ingredients to a boil and then reduce heat to low, continue stirring throughout. 
  3. Remove from heat and combine with Baking Soda in a large mixing bowl.
  4. Next, you will add in the Butter and the Egg. You will mix well (I used Kitchenmaid mixer, but hand mixer is good too) and then add in Flour and salt.
  5. Once combined, remove dough from the bowl and form into 1-2 disks. Refrigerate for 3 hours.
  6. Once firm, remove from refrigerator and then pre-heat oven to 325 degrees. Line cookie sheets with parchment paper (two pieces).
  7. Begin rolling out dough (1/4 inch thick) on a lightly Floured surface.
  8. Begin making cut-outs, I used Gingerbread men, Star, and Candy Cane cookie cutters.
  9. Bake at 325 degrees for 15 minutes.
  10. Remove from oven, and let them cool fully.
Gingerbread Cookie, Royal Icing
  1. In a large mixing bowl, combine Royal Icing ingredients. Beat on high until thick.
  2. Spoon icing into piping bag. Next you can decorate your cookies.
  3. Let dry, and enjoy!
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Collins Apple Cake

For last month’s Bible study, my friend Leslie hosted at her house, and made the most delicious meal. Dinner was finished off with the epitome of fall desserts… Apple Cake! Since savoring that warm slice that night, it has been on my mind to share with y’all. Also a really good excuse I could use to enjoy another warm bite. This is her mom’s recipe, and y’all… it is scrumptious. Add it to your cold weather baking list!

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INGREDIENTS:

Cake

4 Cups of Apples, Chopped (4 Large Apples, I did 2 Gala and 2 Granny Smith)
2 Cups of Sugar
2 Cups of Flour
1 1/2 Teaspoons of Baking Soda
2 Teaspoons of Cinnamon 
1 Teaspoon of Salt
2 Eggs
3/4 Cup of Vegetable Oil
2 Teaspoons of Vanilla
1 Cup of Pecans (roughly chopped)

Icing
1 Cup of Sugar
1/2 Cup of Butter
1/2 Cup of Heavy Cream (or evaporated milk)
1 Teaspoon of Vanilla Extract

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a large bowl, combine Apples and Sugar.  Stir together

Sift together Baking Soda, Flour, Cinnamon, and Salt.  Combine this with the Apple Mixture.


In a separate bowl, beat Vanilla, Eggs and Oil.  Then combine with Apple mixture.  Mix thoroughly, then stir in Pecans.


Pour into a greased 9x12 pan.  Bake 50 min until it springs back slightly when pressed.

 

While the cake bakes, begin making the icing. Combine all icing ingredients in a sauce pan and bring to a rolling boil. Reduce heat to medium and cook for three minutes. 

Remove cake from oven and pour icing over top. Let sit for 5 minutes, then serve. 

Serve warm!