Classic Raspberry Thumbprint Cookies

My family’s classic Midwestern sour cream sugar cookie recipe got such a nice response on social media, that I’m back today sharing our thumbprint cookie recipe!

This recipe combines a salty nutty cookie with sweet jam, and it uses a special technique of baking the cookies for a bit first before making the thumbprints, which helps prevent the cookies from cracking quite so much.

What are Thumbprint Cookies?

Thumbprint cookies are a classic in the baking world, especially around Christmas!

The unique feature of these cookies is the indentation created by pressing your thumb into the center, which provides the perfect well for a delicious filling.

Types of Thumbprint Cookies

Thumbprint cookies come in various flavors and with different fillings. Sometimes, they are made with a simple sugar cookie dough, and sometimes they are nutty.

The fillings can range from jams and preserves to chocolate, caramel or even something like Nutella. My mom actually fills hers with frosting!

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Nothing says “Holiday Season” like Chocolate Peppermint

In terms of flavor combinations, chocolate and peppermint is right up there with peanut butter and jelly, and tomatoes and basil. And chocolate and peppermint tastes BEST during the holiday season. It’s a fact.

This Chocolate Peppermint Cookies recipe has been developed using both cocoa powder and melted dark chocolate for the richest, deepest chocolate flavor. And, these cookies have a just-slight-underbaked chewy texture, so they almost eat like a brownie!

They also have both peppermint extract and crushed peppermint candy, so I guess you can say they’re double chocolate and double peppermint cookies!

These cookies are dedicated to the true lovers of the combination of chocolate and peppermint, but I think just about everybody will end up loving them!

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This Instant Pot Sweet Potato recipe couldn’t be easier

Is your stovetop full on Thanksgiving? Or do you just love using your pressure cooker?

Or, perhaps your goal is to make the most luscious mashed sweet potatoes of your life. These are the ones for you.

Instant Pot mashed sweet potatoes come together quick, and with little fuss. Where the magic happens is all the things we’re going to mix into them, including bourbon, brown sugar and cinnamon.

Everybody is going to want a second scoop of these velvety sweeties, I guarantee it.

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Tender and juicy Pork Chop and Applesauce recipe

Pork chops and applesauce are a classic combination, and you can just never go wrong with something so classic.

This recipe elevates the traditional dish by making homemade applesauce with an optional bit of spice to liven things up.

Why do you put applesauce on Pork Chops?

While some people might shy away from eating fruit and meat together, they’re actually a great pairing.

The natural sweetness and tanginess of apples complement the richness of the thick double-cut pork chop, satisfying your taste buds.

And while the recipe below will ensure that your pork chops end up perfectly juicy, if you DO accidentally overcook them a bit, the applesauce is there for you to add some moisture back to every bite of pork.

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Stovetop Blackened Salmon Recipe

Today, I’m sharing a recipe that was shared with me by a restaurant chef. Blackened salmon is something you might see on a restaurant menu and think there’s no way you can make it at home. But it’s actually really easy.

In this recipe, herbs and spices come together with a bit of brown sugar and maple syrup to create the perfect combination of savory and sweet.

What is Blackened Salmon?

Blackened salmon is a Cajun-inspired seafood preparation that involves coating the salmon in a blend of spices and then searing it in a hot skillet. This creates a delectable crust on the outside, and also locks in the salmon’s juices, keeping it nice and moist.

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These are the most juicy Grilled Pork Chops!

I think grilled pork chops are best when they are marinated first, and this marinade brings together acid, sugar, salt and oil to infuse the chops with flavor and moisture.

The versatile set of ingredients in this mouthwatering marinade results in a pork chop that pairs well with a variety of side dishes.

There’s soy sauce for the salt element in the marinade, but the end results are NOT pork chops that taste Asian-inspired.

There’s brown sugar, but the chops aren’t too sweet. There’s red pepper flakes, but they’re not too spicy.

The final product is simply perfectly juicy, satisfying grilled pork chops that you’ll want to make all year long. Let’s dive in.

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This is the Best Steak Marinade

It’s probably a Midwest thing, but I grew up eating flank steak marinated in bottled Italian salad dressing. And honestly, it was so so good. 10/10 would eat again.

Recently I wanted to make steak lettuce wraps with flank steak and wanted to marinate the steaks first. I was kind of craving something along the lines of that Italian dressing, but didn’t want to run to the store for a bottle of dressing.

I did have a bottle of balsamic vinegar on hand after making my balsamic glaze recipe, so I started there. Using that, along with some other things I had around, I was able to whip this marinade up in just a few minutes.

Use this Balsamic Steak Marinade for flank steak, skirt steak, or any other cut of beef you would like to marinate before cooking.

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When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!

As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!

Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.

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One look around my kitchen, and you would immediately realize that I’m coffee obsessed. I have two French presses, a cold brewer, a Chemex, a stovetop espresso maker and a Nespesso machine.

While I normally take my coffee with just a splash of milk or almond milk creamer, every once in awhile I like to make something a little fancier.

And from a look around this blog, you’d know that I’m also caramel obsessed (hello, caramel apple mule and caramel apple mug cake). So, it’s only natural that coffee + caramel is one of my love languages.

With this drink, I was going for something reminiscent of a Starbucks caramel brulee latte (similar to the caramel iced coffee I like to make, but hot).

Just like my salted caramel cream cold brew, this drink comes together in just minutes. The recipe as written below makes one serving, although you can double or quadruple the recipe for more servings, as needed, if you’re hosting a brunch buffet or something (don’t forget the sweet potato breakfast casserole!)

Or, make yourself a caramel coffee and my egg muffins recipe for a weekday breakfast on the go!

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It’s a pretty unpopular opinion here in the Midwest, but green bean casserole just isn’t my thing. Never has been!

I did develop a crock pot green bean casserole recipe, from scratch, with no canned ingredients. But honestly, that was primarily out of early pandemic boredom, just to see if I could do it.

I usually prefer my green beans to be quite acidic at Thanksgiving, because that way they really balance the other heavy flavors on the plate.

One of my favorite recipes was an oldie from Eating Well magazine (back when it was still in print) – green beans with pickled shallots and mustard seeds.

Sadly, I’ve misplaced my copy of the recipe and I can’t find it anywhere online, so I’m a bit heartbroken. It was similar to these blistered green beans, but also totally different.

To mend my broken heart over my lost recipe, I thought I’d just come up with something new. Earthy, crisp green beans are natural pairing for tart, tangy balsamic glaze. If you like balsamic asparagus and my balsamic steak marinade, you’ll probably love these beans.

This balsamic green bean recipe will add a tangy side dish option to your rich Thanksgiving plate. It’s also one of my very favorite side dishes for ribs.

And it’s the perfect side dish for things like honey mustard pork chops, lamb bolognese and salmon pasta.

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