Tag: dessert

Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in 

Sheet Pan Scottish Shortbread

Sheet Pan Scottish Shortbread

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.)

There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea.

Shortbread can be molded, hand-formed, cut with cookie cutters–and they all look lovely. But sometimes, you just don’t have the time to lovingly hand-form each biscuit and poke perfectly even holes in each one.

That’s when sheet pan Scottish shortbread is the perfect solution! Just mix it, spread it in the pan, bake it, and cut it into bars as soon as it comes out of the oven. Boom! Scottish shortbread in a snap.

Can also be made gluten-free!

And bonus! Cleanup is quick and easy–you don’t have to clean your counters, a rolling pin, or cookie cutters/molds afterward. Just your mixing bowl and beater, the pan, and the knife you use to cut them.

This vintage recipe came from a magazine (I think Southern Living?) in the early 1990s.

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Sheet Pan Scottish Shortbread


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  • Author: Retrogirl
  • Total Time: 40-45 Minutes

Description

A super-simple plate of Scottish shortbread can be yours in a snap–just make it a sheet pan/tray bake!


Ingredients

Scale

1 pound salted butter (seriously–don’t used unsalted. The difference in flavor is huge)

1 cup granulated sugar

2 teaspoons pure vanilla extra or vanilla paste

3 cups all-purpose flour

1/2 cup cornstarch


Instructions

Preheat your oven to 350 degrees.

Beat softened butter using an electric mixer on medium speed, until creamy.

Gradually add the sugar, beating until the mixture is fluffy.

Beat in the vanilla extract.

Combine the flour and cornstarch, and gradually add to the mixing bowl. Beat at low speed just until combined.

Press into a 15 x 10 x 1 jellyroll pan (no need to grease the pan first).

Bake at 350 degrees for 15 minutes, then reduce the heat to 325 degrees, and bake for an additional 20 minutes.

Within 5 minutes of removing the pan from the oven, use a sharp knife to cut the shortbread into bars.

Cool completely, and store in an airtight container.

  • Prep Time: <10 Minutes
  • Cook Time: 35
  • Category: baking
  • Method: baking
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Coconut Lime Pound Cake

Coconut Lime Pound Cake

This moist cake is perfect for brunch, dessert, or tea time!

Caramel Apple Poke Cake

Caramel Apple Poke Cake

Most of our posts contain affiliate links, which cost you nothing but may earn us a small commission. Do you remember those poke cakes that our moms used to make in the 1980s? They were made with boxed cake mixes and either jello or instant 

Sweet Potato Muffins

Sweet Potato Muffins

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission.

Those of you who have been following this blog for a few weeks know that Stephan and I bought a box of sweet potatoes in early November at Powell’s Farm Market in North Carolina. Thankfully, sweet potatoes keep for a LONG time, which is good because it seems like no matter how many potatoes we use, the box never seems to get any emptier. It’s a magic box of sweet potatoes! Now could I have a magic box of money that never gets any emptier?!? Please?

Anyway, the other day, I decided to make a batch of sweet potato muffins to use up a couple of the small ones. I’ve had the recipe for years–it’s based on the recipe from a certain living history museum that I worked at for ten years, eight months, and nine days of my life…not that I counted or anything… *cough*

I’ve tweaked it to suit my taste and you can too. Don’t like raisins? Use dried cranberries. Don’t have pecans? Use walnuts. Don’t like or can’t have nuts? Leave them out. Don’t have pumpkin pie seasoning? Use nutmeg, cloves, allspice–whatever sweet spices that you like and have on hand (although if you use cloves, use half the amount). It’s pretty versatile. I also used an extra large muffin tin, but you can use a regular tin and get smaller muffins, but more of them. You can also double the recipe if you want tall bakery-style muffins in those extra large tins. I was just going for flavor instead of making them fancy, but you do whatever makes you happy!

Start by boiling a couple small sweet potatoes and letting them cool. When soft, peel and mash them, then set them aside. In a mixing bowl, cream 1/4 cup of butter with 1/2 cup sugar, then add the mashed potatoes. In a separate bowl, combine 3/4 cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie seasoning. Add this mixture alternately with 1 large egg and 1/2 cup milk (whatever kind you like). When it’s just blended, mix in 1/4 cup chopped pecans and 1/4 cup raisins. Don’t overmix or the muffins will be tough. 

Spoon into greased muffin tins and top with chopped nuts, coconut, cinnamon sugar, or anything else that you want–or just leave plain on top.

Bake in a preheated oven at 400 degrees for 25-30 minutes or until the muffins are done and starting to pull away from the edges of the pan.

As I said, if you want taller muffins, double the recipe or use smaller tins. Either way, the muffins will be moist and yummy, and won’t last long!

Recipe:

2/3 cup mashed sweet potato

1/4 cup butter

1/2 cup sugar

1 large egg

3/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon each: salt, cinnamon, and pumpkin pie spice

1/2 cup milk

1/4 cup each: chopped pecans and raisins

Grease muffin tins and preheat oven to 400 degrees. Cook, peel, and mash sweet potatoes (or just use canned ones) and set aside. Cream the butter and sugar, then add the egg, half of the dry ingredients, the milk, and the rest of the dry ingredients. Stir in the nuts and raisins and spoon the mixture into the muffin tins.  Sprinkle with additional nuts, cinnamon sugar, or whatever you like. Bake 25-30 minutes and enjoy!

What’s you favorite way to use sweet potatoes? Let us know in the comments below!

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Sweet Potato Muffins


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No reviews

  • Author: Retrogirl
  • Total Time: 35-45 Minutes
  • Yield: 12 Servings 1x

Description

Super moist sweet potato muffins that are great for breakfast, brunch, or dessert!


Ingredients

Scale

2/3 cup mashed sweet potato

1/4 cup butter 

1/2 cup sugar

1 large egg

3/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 cup milk

1/4 cup chopped pecans

1/4 cup raisins


Instructions

Preheat oven to 400 degrees.

Grease 12 muffin tins, or line them with cupcake liners

Cook, peel, and mash sweet potatoes (or just use canned) and set aside.

Cream the butter and sugar, then add the egg. Stir in half of the dry ingredients, the milk, and then the rest of the dry ingredients.

Stir in the nuts and raisins and fill the muffin tins.

Top with chopped nuts, cinnamon sugar, or whatever you like.

Bake 25-30 minutes, or until a toothpick in the center comes out clean.

Notes

If you’d like larger muffins, use smaller tins, or only fill 8 cups of a standard sized tin

  • Prep Time: 10 Minutes
  • Cook Time: 25-35 Minutes
  • Category: Baking
  • Method: Baking
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