These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.

My Go-To Cheddar Chive Biscuits

These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.

These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.

Ingredients and Tips

• Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
• Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
• Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
• Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
• Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
• Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.

Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.

Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.

Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.

Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.

Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.

Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.

Try These Recipes Next

• Biscuit Mix
• Blueberry Biscuits
• Butter Biscuits
• Buttermilk Parmesan Biscuits
• Jalapeno Cheddar Biscuits

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Cheddar Chive Biscuits

Cheddar Chive Biscuits made with cold butter, sharp cheddar, and fresh chives for tall, flaky, buttery biscuits ready in under 35 minutes.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 215kcal

Author Joanna Cismaru

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup unsalted butter cold, cubed
• 1 cup sharp cheddar cheese shredded
• 3 tablespoons fresh chives chopped
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Stir in the cheddar cheese and chives.
• Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
• Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
• Bake for 15 to 18 minutes, until golden brown. Serve warm.

Notes

1. Cold butter and cold buttermilk give the biscuits height and flaky layers.
2. Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
3. Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
4. Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
5. Bake hot. That high temperature gives the biscuits their golden top and tall rise.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg

The post Cheddar Chive Biscuits appeared first on Craving Home Cooked.

Thumbprint Cookies – Classic, buttery, melt-in-your-mouth cookies with a sweet jam center. Easy to make, beginner-friendly, and honestly a holiday cookie plate without these feels incomplete.

The Thumbprint Cookies I’ve Loved Since Childhood

Thumbprint Cookies are one of those recipes I’ve been making for as long as I can remember. I grew up with these on every holiday cookie tray, and now I make them every single Christmas without fail. They’re buttery, soft, and just sweet enough, with that little pop of jam in the center that makes them impossible to stop eating. And the best part is they’re simple. No fancy equipment, no complicated steps, just classic cookies done right.

Ingredients and Tips

• Use softened butter. It should still hold its shape but press easily. Cold butter won’t cream properly and room-temp melted butter makes greasy cookies.
• Only use the yolks. They give the dough richness and help it stay tender and crumbly instead of cakey.
• Use a good jam. This is the flavor center of the cookie, literally. Raspberry, strawberry, or apricot all work great.
• Don’t skip the chill. Cold dough holds its shape in the oven and keeps the cookies from spreading flat.
• Measure the flour correctly. Spoon and level, don’t pack it in. Too much flour dries out the dough.
• If the dough cracks when you press it, it’s fine. A few rustic edges just mean homemade charm, not a problem.

Here’s how it goes. A simple cookie dough mixed in one bowl, a quick chill, a little shaping, and you’re ready to bake. Classic, buttery, jam-filled cookies that always look impressive, even though they’re incredibly easy to make.

Cream the butter and sugar: Beat softened butter with sugar until light and fluffy, about 2 to 3 minutes. It should look pale and creamy. A handheld mixer or stand mixer with the paddle works best. Scrape the bowl as needed so everything mixes evenly.

Add yolks, vanilla, and salt: Mix in the egg yolks, vanilla, and salt. The mixture may look slightly separated at first, but don’t panic, it comes together once the flour is added.

Add the flour: Add the flour and mix on low just until you no longer see streaks. The dough will look soft and a bit crumbly but should press together easily when squeezed.

Wrap and chill: Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. This makes rolling easier and keeps the cookies from spreading.

Scoop and roll: Use about 1 tablespoon of dough per cookie. Roll into smooth balls, pressing any cracks together as you go. Line your baking sheet and space the cookies a couple inches apart. They don’t spread much, but give them room to bake evenly.

Indent: Press the center gently with your thumb or the back of a rounded teaspoon. If the edges crack slightly, just nudge them back together. You don’t need perfection here.

Fill: Add about ½ teaspoon of jam to each indentation. Enough to fill, but not so much that it spills over during baking.

Bake at 350°F (175°C) for 12 to 15 minutes: They should still look pale on top with just a hint of golden around the edges. That’s your sign to pull them.

Cool: Let them sit on the tray for 5 minutes, they’re very soft when hot, then move to a rack to cool completely.

Try These Cookie Recipes Next

• Shortbread Cookies
• Linzer Cookies
• Snickerdoodles
• Rugelach Cookies
• Checkerboard Cookies

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Thumbprint Cookies

Classic Thumbprint Cookies made with buttery dough and filled with your favorite jam. Soft, tender, and always a holiday favorite.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 152kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup fruit jam or preserves of your choice, e.g., raspberry, strawberry, apricot

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
• Add the egg yolks, vanilla extract, and salt to the mixture. Beat until well combined.
• Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
• Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to handle.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the chilled dough from the refrigerator. Roll the dough into 1-inch (2.5 cm) balls, roughly the size of a walnut. Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to press a shallow indentation into the center of each dough ball.
• Spoon about ½ teaspoon of your chosen fruit jam or preserves into each indentation. Be careful not to overfill, as the jam may overflow during baking.
• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Use softened butter, not melted. It gives the cookies the right texture.
2. Only yolks, no whites. The yolks make the dough richer and help it hold together.
3. Spoon and level your flour. Too much flour makes a dry, crumbly cookie.
4. Chill the dough. It helps the cookies keep their shape and prevents spreading.
5. If your jam is really thick, warm it a few seconds so it spoons easily.
6. You can roll the dough balls in sugar before baking for a sparkly finish.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thumbprint Cookies appeared first on Craving Home Cooked.

This Lemon Blueberry Bread is soft, sweet, and bursting with juicy blueberries in every bite. It has just the right hit of lemon to make it fresh and bright. It’s the kind of loaf that disappears fast in my house.

Easy Lemon Blueberry Bread

If sunshine had a recipe, I’m pretty sure it would taste like this Lemon Blueberry Bread. This is the kind of recipe that lets you eat cake for breakfast without judgment. Call it “bread” and suddenly it’s perfectly acceptable with your morning cup of coffee.

Warning: this bread has a habit of vanishing. You’ll slice it up, turn your back for one second, and suddenly half the loaf is gone. (Science still can’t explain this phenomenon.)

Ingredients and Tips

• All-Purpose Flour: The base that keeps the bread soft and fluffy.
• Leaveners: Baking powder + baking soda for the perfect rise.
• Butter: Softened, because melted would change the texture.
• Lemon: Both zest and juice for max flavor, don’t skimp!
• Sour Cream/Greek Yogurt: Keeps the crumb moist and tender.
• Blueberries: Fresh is best, but frozen works too (just don’t thaw).
• 👉 Pro Tip: Toss your blueberries with a little flour before folding them in. This keeps them from sinking to the bottom like tiny fruity anchors.

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. Toss the blueberries with 1 teaspoon of flour to coat them lightly, this trick helps them stay evenly distributed in the bread.

First of all, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Your kitchen should already smell amazing at this point.

Mix in half of the flour mixture, followed by the sour cream (or Greek yogurt), and then the remaining flour mixture. Stir until everything is just combined, overmixing makes bread tough.

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to room temperature.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is completely cooled, drizzle the glaze over the top.

Grab a sharp knife, cut yourself a thick slice, and enjoy the bright, fruity goodness.

Substitutions

• Greek Yogurt instead of sour cream for a tangier flavor.
• Limes if you’re out of lemons (hello, Blueberry Mojito Bread?).
• Gluten-Free Flour swap works if it’s a 1:1 blend.
• Orange Zest for a sweeter, less tart vibe.

This Lemon Blueberry Bread is like a slice of sunshine you can eat. It’s moist, fluffy, sweet with just the right amount of tang, and that glaze takes it from “snack” to “showstopper.” Bake it for brunch, gift it to a friend, or hoard the whole loaf for yourself, no judgment here.

Try These Breads Next

• Pumpkin Bread
• Quick Cinnamon Bread (No Yeast)
• Banana Nut Bread
• Chocolate Banana Bread
• Marbled Chocolate Banana Bread

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Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, buttery, and bursting with juicy blueberries in every bite. Bright lemon flavor keeps it fresh and light, while the simple glaze makes it feel a little special. Perfect for breakfast, dessert, or your afternoon coffee break.

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 327kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Bread:

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice fresh
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh blueberries if frozen, do not thaw

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
• Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
• Gently fold blueberries into the batter.
• Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
• Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!

Notes

1. Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
2. Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
3. Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
4. Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
5. Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
6. Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 198mg | Potassium: 128mg | Fiber: 1g | Sugar: 34g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

The post Lemon Blueberry Bread appeared first on Craving Home Cooked.

Chocolate Chip Cookie Ice Cream Sandwiches – Golden, chewy chocolate chip cookies wrapped around thick scoops of creamy ice cream, then rolled in colorful sprinkles for the ultimate frozen treat.

The Ultimate Frozen Treat for Cookie Lovers

These Chocolate Chip Cookie Ice Cream Sandwiches are basically summer happiness you can hold in both hands. Soft, chewy cookies hugging a thick layer of creamy ice cream, then rolled in sprinkles, chocolate chips, or nuts for that extra “look at me” factor. They’re as fun to make as they are to eat, which is saying a lot because eating them is, well, the best part.

I’ve been making these for years for BBQs, birthday parties, and let’s be honest, random Tuesdays when life needs sweetening. You can keep it classic with vanilla ice cream or go wild with flavors like mint chip, coffee, or cookie dough. Make them ahead, stash them in the freezer, and you’ve got a stash of ready-to-go desserts that will make you very popular.

Before You Start: Tips & Ingredient Notes

• Butter: Use real unsalted butter, softened to room temperature. Margarine won’t give you the same rich flavor or perfect cookie texture.
• Ice Cream: Full fat ice cream holds its shape better once frozen into sandwiches. Let it soften just enough to scoop, not melt.
• Perfectly Baked Cookies: Slightly underbake for that chewy center. They’ll firm up as they cool, giving you that soft bite even when frozen.
• Uniform Sizes: Use a cookie scoop so your sandwiches are even. It makes stacking and eating so much easier.
• Freezer Time: Don’t skip the chill. Two full hours in the freezer keeps them firm, so they don’t squish out ice cream when you bite.
• Flavor Swaps: Vanilla is classic, but coffee, mint chip, or strawberry can turn these into a whole new dessert.
• Edging Options: Sprinkles are fun, but mini chocolate chips, crushed nuts, or even toasted coconut make them party worthy.

Try These Desserts Next

• No Churn Mango Ice Cream
• Frozen Strawberry Yogurt
• Frozen Pistachio and Date Chocolate Bites
• Whoopie Pies
• Italian Bomboloni

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Chocolate Chip Cookie Ice Cream Sandwiches

These Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer treat, featuring soft, chewy cookies filled with creamy ice cream and rolled in your favorite toppings.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 8

Calories 984kcal

Author Joanna Cismaru

Ingredients

For the Cookies:

• 1 cup unsalted butter softened
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

For the Sandwiches:

• 1 quart vanilla ice cream or your favorite flavor
• Sprinkles, mini chocolate chips, or chopped nuts for edges

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla; mix until combined.
  
• In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined. Stir in chocolate chips.
  
• Drop dough by heaping tablespoons onto parchment-lined baking sheets. Flatten slightly. Bake 9–11 minutes, until golden. Let cool completely.
  
• Soften ice cream slightly. Scoop about ¼ cup ice cream onto the flat side of one cookie. Top with another cookie and press gently. Roll edges in sprinkles, chips, or nuts if desired.
  
• Place sandwiches on a baking sheet and freeze for at least 2 hours until firm. Serve frozen and enjoy!

Notes

1. Cookies: Slightly underbake your cookies so they stay soft when frozen. Rock-hard cookies are no fun to bite into.
2. Ice Cream: Let the ice cream soften just enough to scoop and spread easily without melting into a puddle.
3. Toppings: Sprinkles, chopped nuts, or mini chocolate chips add extra flavor, texture, and a little wow factor.
4. Make Ahead: Assemble, wrap individually in plastic wrap, and store in the freezer for up to 1 month.
5. Assembly Tip: Work in batches so your ice cream doesn’t melt before you’re done.
6. No Waste: Gather up any leftover cookie dough, reroll, and bake, bonus snacks for the chef.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 111g | Protein: 12g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 409mg | Potassium: 581mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 5mg

The post Chocolate Chip Cookie Ice Cream Sandwiches appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.

This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!

Ingredients You’ll Need

• Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
• Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
• All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
• Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
• Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
• Salt: Enhances the overall flavor and balances the sweetness.
• Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
• Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.

Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.

Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.

Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.

How To Serve

Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:

Butter Chicken

Chicken Tikka Masala

Garlic Butter Shrimp

Vegetable Biryani

More Delicious Bread Recipes

• No Knead Olive Bread
• Honey Beer Bread
• Focaccia Bread
• Amish White Bread
• Roti/Chapati (Indian Flat Bread)

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Naan

Naan is a soft and fluffy flatbread that’s perfect for scooping up your favorite curries, dipping into sauces, or enjoying on its own. Made with simple ingredients, this homemade Naan is brushed with melted butter and can be garnished with fresh cilantro for extra flavor.

Course Bread, Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 8

Calories 207kcal

Author Joanna Cismaru

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• ¼ cup plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons butter melted, for brushing
• fresh cilantro chopped (optional, for garnish)

US Customary – Metric

Instructions

• In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
• In the bowl of your stand mixer, combine the flour and salt. Add the yogurt and olive oil, and then pour in the yeast mixture. Attach the dough hook to your stand mixer. Mix on low speed until a dough forms. Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball.
• On a lightly floured surface, roll out each ball of dough into an oval or round shape, about ¼ inch thick.
• Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.
• Brush the cooked naan with melted butter and garnish with chopped fresh cilantro if desired. Serve warm.

Notes

1. Use warm water (around 110°F/43°C) to activate the yeast for the best rise.
2. Knead the dough until smooth and elastic to achieve a soft, chewy texture.
3. Let the dough rise in a warm spot for about an hour, or until it doubles in size.
4. For a traditional touch, brush the Naan with ghee instead of butter.
5. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 2mg

The post Naan appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

This Orange Cake is a burst of citrusy goodness that brightens up any day. Made with fresh orange juice and zest, it’s soft, tender, and packed with vibrant flavor. Topped with a tangy orange glaze, it’s the perfect balance of sweet and zesty. And the best part? It’s so simple to make, you’ll want to bake it again and again.

Ingredients You’ll Need

• Flour: All purpose white flour will work great!
• Baking Powder: Make sure it’s fresh—expired baking powder won’t do the job.
• Salt: Just a pinch to balance the sweetness and enhance the citrus flavor. Don’t skip it, even if it seems like a tiny detail.
• Vegetable Oil: Keeps the cake moist without adding any competing flavors. If you’re out, melted butter or even light olive oil works as a substitute, but vegetable oil gives the best texture.
• Granulated Sugar: You could use coconut sugar or a sugar substitute, but the flavor and texture might change a bit.
• Eggs: You’ll need 3 large eggs to bind everything together and add richness.
• Orange Zest: This is where the intense orange flavor comes from. Freshly grated zest is essential—don’t even think about skipping this!
• Fresh Orange Juice: Adds moisture and a natural citrusy tang. Freshly squeezed is the way to go, but if you must, a high-quality store-bought juice could work. Just make sure it’s 100% juice with no added sugar.
• Vanilla Extract: Adds a subtle warmth and complements the orange flavor beautifully. If you’re out of vanilla, almond extract could work, but use less (it’s strong!).

Start by preheating your oven to 350°F. While it’s heating up, grease a 9×5-inch loaf pan and line it with parchment paper. Let the parchment hang over the sides—it’ll make lifting the cake out so much easier later.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, grab your electric mixer and beat the eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.

Now combine the wet ingredients with the flour mixture and whisk until everything is well incorporated. Do not overmix, mix only until you no longer see flour bits in the batter. Overmixing can make the cake dense, and we want it nice and tender.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. Insert it into the center—if it comes out clean, your cake is ready. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.

While the cake is baking, make your orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. If it’s too thick, add a little more orange juice, one teaspoon at a time. Want extra orange flavor? Stir in a bit of orange zest.

Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use the parchment overhang to lift it out and place it on a wire rack. While it’s still warm, drizzle the glaze over the top and let it run down the sides. Let the cake cool completely before slicing. Now grab a plate and enjoy!

More Delicious Cake Recipes

• German Chocolate Cake
• Opera Cake
• Condensed Milk Pound Cake
• Harvey Wallbanger Cake
• Lemon Blueberry Yogurt Loaf

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Orange Cake

This Orange Cake is moist, flavorful, and bursting with fresh citrus goodness. Made with real orange juice and zest, it’s topped with a tangy glaze for the perfect balance of sweet and zesty.

Course Cake, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 410kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• ¾ cup orange juice freshly squeezed
• zest of 3 oranges
• 2 teaspoons pure vanilla extract

For the Orange Glaze:

• 1½ cups powdered sugar
• 3–4 tablespoons orange juice freshly squeezed
• zest of 1 orange optional, for extra flavor

US Customary – Metric

Instructions

• Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, use an electric mixer to beat eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.
• Pour the wet mixture into the flour mixture and whisk until incorporated. Do not overmix to keep the cake tender.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
• While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more orange juice if the glaze is too thick or more powdered sugar if it's too thin. Stir in the orange zest if desired for extra flavor.
• Allow the cake to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the cake out of the pan and place it on a wire rack.
• While the cake is still warm, drizzle the orange glaze over the top, letting it run down the sides.
• Let the glazed cake cool completely before slicing. Slice and enjoy!

Notes

1. Use fresh orange juice and zest for the best flavor. It’s worth the extra step!
2. If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 265mg | Potassium: 181mg | Fiber: 1g | Sugar: 38g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

The post Orange Cake appeared first on Craving Home Cooked.

Nothing says “holiday magic” quite like the delicate crunch of Danish Butter Cookies. These golden, buttery delights are perfect for any occasion, whether you’re hosting a festive gathering or just craving a sweet treat to brighten your day.

Danish Butter Cookies are my favorite go-to for a simple yet delightful sweet treat. These cookies are buttery and crisp, perfect for any occasion—from holiday gatherings to a cozy afternoon at home. They’re easy to make and hold their shape beautifully, making them ideal for cutting into fun shapes or keeping classic.

Unlike other cookies that might spread too much or lose their form, these Danish Butter Cookies stay neat and delicious every time you bake them. I love how versatile they are, too—you can easily add your own twist with different extracts or toppings.

Ingredients You’ll Need

• All-Purpose Flour: If you need a gluten-free option, a good gluten-free flour blend can do the trick.
• Unsalted Butter: This is what gives the cookies that rich, buttery flavor. If you don’t have unsalted butter, you can use salted butter and reduce the added salt in the recipe.
• Granulated Sugar: Sweetens the dough and keeps the cookies tender.
• Egg: Binds all the ingredients together and adds moisture. If you’re out of eggs, try using a flax egg or a bit of applesauce as a substitute.
• Pure Vanilla Extract: Adds a lovely depth of flavor.
• Almond Extract (Optional): Gives a subtle almond flavor. You can skip this or add a little extra vanilla if you prefer.
• Salt: Enhances all the other flavors. If you’re using salted butter, you might want to use less salt in the recipe.

Start by mixing 1 cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed and beat until the mixture is light and fluffy, about 2-3 minutes.

Add 1 large egg, 2 teaspoons of pure vanilla extract, and ½ teaspoon of almond extract (if using) to the bowl. Beat until everything is well combined and the mixture is smooth.

In a separate bowl, whisk together 2½ cups of all-purpose flour and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If your dough feels too soft to handle, cover it and refrigerate for about 15-30 minutes. This firms up the dough, making it easier to pipe into shapes without spreading too much.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier.

Transfer the dough into a piping bag fitted with a large open star tip, like a Wilton 1M or 4B. Pipe the dough into your desired shapes—circles, swirls, or “S” shapes—on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Tip: If the dough becomes too stiff to pipe, let it sit at room temperature for a few minutes to soften slightly. This makes piping easier without compromising the shape of your cookies.

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies just begin to turn light golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

More Delicious Cookies

• Shortbread Cookies
• Italian Almond Cookies
• Russian Tea Cakes
• Linzer Cookies
• Candy Cane Cookies
• Italian Nut Roll Cookies

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Danish Butter Cookies

Danish Butter Cookies are classic, buttery treats that offer a perfect balance of sweet and rich flavors. With their delicate crunch and melt-in-your-mouth texture, these cookies are ideal for any occasion—from festive holidays to cozy afternoon snacks.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 40

Calories 91kcal

Author Joanna Cismaru

Ingredients

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract optional
• 2½ cups all-purpose flour
• ½ teaspoon salt

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using). Beat until well combined.
• In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
• If the dough is too soft to handle, cover it and refrigerate for about 15-30 minutes to firm up slightly.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Transfer the dough into a piping bag fitted with a large open star tip (such as Wilton 1M or 4B).
• On the prepared baking sheets, pipe the dough into desired shapes such as circles, swirls, or “S” shapes, leaving about 1 inch (2.5 cm) of space between cookies.
• If the dough becomes too stiff to pipe, allow it to sit at room temperature for a few minutes to soften.
• Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn light golden brown.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 2 weeks.

Notes

1. Use High-Quality Butter: Opt for real unsalted butter for the richest flavor and smoothest texture in your cookies.
2. Chill the Dough: Don’t skip chilling the dough—it’s essential for easy piping and helps the cookies maintain their shape while baking.
3. Experiment with Extracts: Vanilla and almond extracts are classic, but try adding a splash of orange or coconut extract for a unique twist.
4. Perfect Consistency: Ensure your dough is soft but not sticky. If it’s too soft, a few extra minutes in the fridge can make all the difference.
5. Creative Decorating: Get creative with your cookie designs! Use different piping tips or add decorative toppings like colored sugars and sprinkles to match any theme or holiday.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.4mg

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