Gingerbread Dip

I found this dip from Facebook from the man I adore on QVC, David! From In The Kitchen With David! haha I knew I HAD to try making it!

Gingerbread Dip
Yields 2
What could be more perfect for your holiday party than Gingerbread Dip?
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
643 calories
62 g
136 g
42 g
7 g
24 g
193 g
379 g
52 g
0 g
13 g
Nutrition Facts
Serving Size
193g
Yields
2
Amount Per Serving
Calories 643
Calories from Fat 373
% Daily Value *
Total Fat 42g
65%
Saturated Fat 24g
121%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 136mg
45%
Sodium 379mg
16%
Total Carbohydrates 62g
21%
Dietary Fiber 1g
4%
Sugars 52g
Protein 7g
Vitamin A
33%
Vitamin C
0%
Calcium
21%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz cream cheese, cut in four pieces and brought to room temperature
  2. 1/2 cup confectioners' sugar
  3. 3 Tbsp molasses
  4. 1/2 tsp nutmeg
  5. 1/2 tsp ground ginger
  6. 1/4 tsp ground cloves
  7. 1 tsp ground cinnamon
  8. 1/2 cup whipped topping
Instructions
  1. Place the cream cheese, confectioners' sugar, molasses, nutmeg, ginger, cloves, and cinnamon in the bowl of a food processor or stand mixer.
  2. Mix until the mixture is smooth.
  3. Scrape the mixture into a medium-size bowl and fold in the whipped topping.
  4. Place in a serving bowl.
  5. Enjoy!
beta
calories
643
fat
42g
protein
7g
carbs
62g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Noreen’s Pumpkin Roll (Noreen’s Kitchen)

pumpkin roll inside

 

Pumpkin Roll
Yields 12
Moist, sweet, delicious!
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
5 hr
Prep Time
30 min
Cook Time
15 min
Total Time
5 hr
283 calories
40 g
93 g
12 g
5 g
7 g
102 g
185 g
30 g
0 g
4 g
Nutrition Facts
Serving Size
102g
Yields
12
Amount Per Serving
Calories 283
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 93mg
31%
Sodium 185mg
8%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
4%
Sugars 30g
Protein 5g
Vitamin A
73%
Vitamin C
2%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1 tablespoon pumpkin pie spice
  4. 1/2 teaspoon salt
  5. 4 large eggs
  6. 1 cup granulated sugar
  7. 1 cup pumpkin puree
  8. 1/4 cup powdered sugar
Filling
  1. 1 brick (8 ounces) cream cheese, softened
  2. 1 cup powdered sugar
  3. 1/4 cup (4 tablespoons) butter, softened
  4. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375.
  2. Combine dry ingredients.
  3. Beat eggs and sugar in stand mixer until foamy.
  4. Add dry ingredients.
  5. Place into large cookie sheet with sides, sprayed with cooking spray, parchment, then more spray on top.
  6. Pour batter into pan.
  7. Tap down to release air pockets.
  8. Bake 15 min.
  9. Remove and place onto a powdered sugar covered lint free cloth.
  10. Roll.
  11. Allow to cool 30 min.
  12. Make cream filling and unroll cake.
  13. Cover cake with filling leaving edges plain.
  14. Re-roll, wrap in plastic wrap and refrigerate for 3+ hours until set and moist.
  15. Sprinkle with powdered sugar, slice and serve.
Adapted from Noreen's Kitchen
beta
calories
283
fat
12g
protein
5g
carbs
40g
more
Adapted from Noreen's Kitchen
The Kneady Homesteader http://thekneadyhomesteader.com/

 

 

The video of me making this pumpkin roll can be found HERE:

 

 

Peanut Butter & Chocolate Rice Crispy Treats…. NO MARSHMALLOW NEEDED Recipe:

peanut butter rice crispy treats no marshmallow thekneadyhomesteader.com

Peanut Butter and Chocolate Rice Crispy Treats.... NO MARSHMALLOW NEEDED Recipe
Serves 15
A delicious rice crispy bar cookie, with no marshmallow's needed!
Write a review
Print
Total Time
15 min
Total Time
15 min
428 calories
65 g
7 g
17 g
7 g
7 g
97 g
77 g
43 g
0 g
9 g
Nutrition Facts
Serving Size
97g
Servings
15
Amount Per Serving
Calories 428
Calories from Fat 151
% Daily Value *
Total Fat 17g
27%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 7mg
2%
Sodium 77mg
3%
Total Carbohydrates 65g
22%
Dietary Fiber 2g
8%
Sugars 43g
Protein 7g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup light corn syrup
  2. 1 cup sugar
  3. 1 cup creamy peanut butter
  4. 6 cups rice crispy cereal
Chocolate Topping
  1. 10oz semi chocolate chips
  2. OR
  3. 5 oz butterscotch chips
  4. 5 oz chocolate chips
Instructions
  1. In a large non-stick stock pot bring syrup and sugar to a boil.
  2. Let cook for about 1 minute, until it looks bubbly white almost resembling milk.
  3. Remove from heat and stir in peanut butter until melted and creamy.
  4. Add rice crispy cereal slowly until all cereal is well mixed in and coated.
  5. Spread into a 13x9 inch baking pan sprayed with some non-stick spray.
  6. PRESS riced treat into pan firmly using a sheet of waxed paper.
  7. Allow to sit and cool slightly while preparing chocolate topping.
  8. Melt chocolates in a non stick pan and pour over top of rice crispy treats!
  9. Let cool and ENJOY!
beta
calories
428
fat
17g
protein
7g
carbs
65g
more
Adapted from jnull0 from YouTube
The Kneady Homesteader http://thekneadyhomesteader.com/

Warm Apple Crisp

This is one of my FAVORITE desserts. I have been making this recipe for the past 20 years. I found it long ago in a Betty Crocker Cookbook when I first began to teach myself how to cook.  It is a simple, classic staple for fall….. and a MUST HAVE for Thanksgiving.

warm apple crisp 2

warm apple crisp thekneadyhomesteader.com

 

IMG_0978

Warm Apple Crisp
Serves 16
An All-Time FAVORITE of mine! A must have for Thanksgiving too! This recipe is good for 1-9x11 dish OR 2-9" pie's in crust. Can be used or without pie crust.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
293 calories
54 g
20 g
9 g
3 g
5 g
157 g
10 g
37 g
0 g
3 g
Nutrition Facts
Serving Size
157g
Servings
16
Amount Per Serving
Calories 293
Calories from Fat 76
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 10mg
0%
Total Carbohydrates 54g
18%
Dietary Fiber 4g
15%
Sugars 37g
Protein 3g
Vitamin A
6%
Vitamin C
8%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 tart and sweet apples (I like to mix and match. In this photo I used Paula Red & Gala)
  2. 2 cups packed brown sugar (I use homemade)
  3. 1 cup all-purpose flour
  4. 1 cup old fashioned oats OR quick oats
  5. 2/3 cup butter, softened
  6. 1 1/2 tsp ground cinnamon
  7. 3/4 tsp ground nutmeg
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease your pan/dish with butter OR omit if using pie shells.
  3. Slice apples and remove peel. (I keep my sliced apples in a bowl of ice water with a little lemon juice to keep their color until I am ready to use them.
  4. Spread apples into dish/pan or pie shells.
  5. MIX: Mix together in your kitchenaid mixer or by hand in a bowl ALL of the remaining ingredients.... brown sugar, flour, oats, butter, cinnamon and nutmeg until nice and crumbled.
  6. DIVIDE topping mixture in half if using 2 pie shells, or dump all of it into your pan/dish covering your apples completely.
  7. BAKE in a 375 degree oven until bubbly, and apples are tender. 30-40 minutes.
  8. SERVE with french vanilla or vanilla bean ice cream.
  9. ENJOY!
Adapted from Betty Crocker
beta
calories
293
fat
9g
protein
3g
carbs
54g
more
Adapted from Betty Crocker
The Kneady Homesteader http://thekneadyhomesteader.com/

Chocolate Chip Cookies with an Almond Twist!

My boys are spoiled. I love tweaking and trying new things, and I love that they let me test all my concoctions out on them. haha Something new almost every night. Tonight’s new treat….. a twist on the plain chocolate chip cookie. Tonight I decided to add 1 tsp of Almond Extract to the mix, and WOW, was it ever GOOD! It gave it a bit more depth and flavor. No one knew what I had added….. they just knew that this cookie, tasted different. Better! hahaha  So, this one was a winner! If you give it a try, let me know what you think!

 

Chocolate Chip Cookies with an Almond Twist
Serves 48
A delicious chocolate chip cookie with an added extra depth.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
105 calories
14 g
19 g
5 g
1 g
3 g
24 g
83 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Servings
48
Amount Per Serving
Calories 105
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 19mg
6%
Sodium 83mg
3%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
1%
Sugars 8g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2.5 cups flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 cup butter (2 sticks)
  5. 3/4 cups sugar
  6. 3/4 cups brown sugar
  7. 2 tsp vanilla
  8. 2 eggs
  9. 1 cup chocolate chips
  10. 1 tsp Almond Extract
Instructions
  1. preheat oven to 350
  2. cream sugars and butter together.
  3. mix flour, baking soda and salt in one bowl.
  4. add vanilla, almond extract and eggs (1 eggs at a time) to creamed sugars.
  5. slowly add dry mixture into wet. do not over mix.
  6. add chocolate chips and stir in.
  7. form cookie balls onto baking sheet, then by hand.
  8. bake 9-11 min…… allow them to cool slightly on cookie sheet before placing them on a cooling rack. Made 4 dozen for me. ENJOY!
beta
calories
105
fat
5g
protein
1g
carbs
14g
more
The Kneady Homesteader http://thekneadyhomesteader.com/
Choc Chip Almond cookies 2

 

Not-Too-Oatmealish Chocolate Chip Raisin Cookies

I don’t know about you guys, but one of my FAVORITE cookies happens to be Oatmeal Raisin. Unfortunately for me they are not a huge hit in my house. I can not explain to you the level of sadness I feel in my heart over this. HAHAHA  Normally I don’t make anything my family doesn’t like or won’t eat.  However, this time I was bound and determined to find a way to bake an oatmeal cookie that everyone would love and enjoy.  This recipe is it. SO good that even my son’s best friend who loathes oatmeal cookies, also LOVES this recipe! So, let’s get on to making these phenomenal cookies!

 

Ingredients:

* 1 cup butter (softened)

* 1 1/2 cups dark brown sugar

* 1 egg

* 1 tsp vanilla extract

* 1 1/2 cups all-purpose flour

* 1 tsp baking soda

* 1/4 tsp salt

* 1 cup oats (regular oats used for baking NOT instant oats)

* 1 1/2 cups chocolate chips

* 1/2 cup raisins

 

Beat butter in your mixer until it is fluffy….. then add brown sugar and mix well until light and fluffy. Add egg and vanilla. Mix well.

Don’t forget to allow your toddler to be in charge of quality control and get a free taste test!

Oatmeal Cookie 2

And don’t forget his side-kick/assistant either!

Oatmeal Cookie 1

Back to the batter!

Oatmeal Cookie 3

In a separate bowl, add your flour, baking soda and salt. Add to mixture and mix until well blended.

Oatmeal Cookie 4

Add oats. Mix well.

Add chocolate chips and raising and mix on low until well blended.

Oatmeal Cookie 5

Scoop cookie dough using a cookie scoop or drop by tablespoon onto an ungreased cookie sheet.

Oatmeal Cookie 6

Bake at 350 for 10-12 minutes. Allow to cool for 5 minutes on cookie sheet before placing them onto a cookie rack to finish cooling. ENJOY!

Oatmeal Cookie 8

Oatmeal Cookie 10

Blueberry Steusel Cake

Ingredients:

Streusel Topping:

* 1/3 cup AP Flour

* 1/3 cup sugar

* 1/2 tsp cinnamon

* 1/4 cup COLD butter (or 1/2 stick)

Whisk together dry ingredients. Add the cold butter, making sure you cut it into little cubes and cut butter into flour mixture using a pastry cutter or using 2 butter knives.

Set topping aside.

Blueberry Strussel Cake 1

 

Cake:

* 1/4 cup butter

*1/2 cup sugar

* 1 large egg

* 1/2 tsp vanilla

* 1/3 cup milk

* 1 cup AP flour

* 1 tsp baking powder

* 1/4 tsp salt

Use paddle attachment on stand mixer.

Beat butter until fluffy.

Add sugar and beat again until butter and sugar mixtur become light and fluffy. This may take a few minutes.

Add your egg and vanilla. Beat.

 

In a separate bowl, add your dry ingredients…. flour, baking powder and salt. Mix together well using whisk.

 

Alternating milk and dry mix….. add to the bowl on your stand mixture with your butter/sugar mixture. I add dry, milk, dry, milk, dry…. in that order and then beat until all of it is well blended and fluffy.

 

Add to an 8×8 greased dish or pan.

Top cake mixture with 2 cups of fresh blueberries.

Blueberry Strussel Cake 2

Then, top blueberries with streusel topping.

Blueberry Strussel Cake 3

Bake in a 350 degree oven for 50-60 min.

Remove from oven and allow to cool. This can be served warm, room temp or cold out of the fridge. ENJOY! 😀

blueberry streusel cake

 

 

Nutella Brioche Star Bread

Ingredients:
3/4 cup warm milk
2 tsp instant yeast
3-4 cups of bread flour (start with 3, then add flour little by little until your dough is perfect!)
1/3 cup sugar
pinch of salt
2 tbs melted butter
2 egg yolks

egg whites set aside to coat the bread before baking.

1st rise is 2-2 1/2 hours
2nd rise is 20-30 min

bake 350 degrees for 15-20 min. 😀

Nutella 1

Nutella 2

My video on how to make this:

Peanut Butter Chocolate Chip Banana Bread

Peanut Butter Chocolate Chip Banana Bread
1 cup creamy peanut butter
1/4 cup butter
2 cups sugar
4 eggs
3 cups AP flour
2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
4 large banana’s
1 1/2 cups chocolate chips
2 tsp vanilla

preheat oven to 350
grease 2 bread pans with crisco, lightly
microwave peanut butter and butter together until butter is melted, mix
blend sugar and eggs
add peanut butter/butter mixture and blend
add flour and buttermilk, alternating as you add them
add vanilla and banana’s
add chocolate chips.
lightly fold and blend
pour into pans
Bake 1 hour 1 hour 10 minutes or 1 hour 15 minutes
Cool 10 minutes in pans, then remove them and cool remaining rim on cooling racks for about 2 hours.

Peanut Butter Banana Bread

Cadbury Egg Cookies

Cadbury Egg Cookies
2.5 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter (2 sticks)
3/4 cups sugar
3/4 cups brown sugar
2 tsp vanilla
2 eggs
1 cup chocolate chips
1 LARGE bag mini eggs

preheat oven to 375

cream sugars and butter together.
mix flour, baking soda and salt in one bowl.
add vanilla and eggs (1 eggs at a time) to creamed sugars.
slowly add dry mixture into wet. do not over mix.
add chocolate chips and stir in.
for cookie balls onto baking sheet, then by hand, place 4-5 mini cadbury eggs to the tops. i added 4.

bake 8 min…… allow them to cool slightly on cookie sheet before placing them on a cooling rack. Made 4 dozen for me. ENJOY!

Cadbury Egg Cookies