Smoke House Restaurant Famous Garlic Bread (Copycat Recipe) 🧄

🧄 This garlic bread is famous and my
husband's favorite ~ We no longer live
near the Smoke House, so I am happy
that is simple to make at home. 😊

Ingredients:

1 oval loaf of French or sourdogh bread*

1/2 cup (1 stick) butter

2 teaspoons fresh minced or pressed garlic (about 4 to 6 cloves depending on size)

1 package (1/4 cup) cheese powder packet from a box of mac & cheese**

1/4 cup finely grated or powdered parmesan cheese***

Method:

Melt the butter over low to medium-low heat. Add the garlic and saute. Allow to set overnight at room temperature. (This step is important to allow the flavor of the garlic to develop and permeate the butter.)

Slice the loaf of bread lengthwise. Reheat the butter and garlic. Brush onto the cut sides of the bread halves. 

In a small bowl, stir together the cheese powder and parmesan. Sprinkle and spread evenly over the buttered bread. 

Bake at 350 for 10 minutes and then put under a broiler for 30 seconds or until the top just begins to lightly brown. Slice and serve. 

*I used an artisan sourdough loaf of bread, but the restaurant version is made on French bread.

**Any brand of mac & cheese may be used, but I used Annie's Shells & Real Aged Cheddar mac & cheese because it is organic and the cheese powder doesn't contain a long list of chemical ingredients that are difficult to pronounce.

***I don't use powdered (canned) parmesan cheese. I always have parmesan or asiago cheese in the freezer and finely grate as needed

Here is the official history of the restaurant and garlic bread:

"The Smoke House was founded in 1946 in Burbank California by Lockheed employees Jack Monroe & Jim Stockton and silent partner Bill Storey. The original restaurant seated 46 people, and was enjoyed by local luminaries Bob Hope and Bing Crosby (among others) on its opening night. With Jim as the promoter & front man, and Jack as the cook, the restauranteurs enjoyed much success and were soon looking for a larger building with more seating capacity. In 1948, The Smoke House moved to it's current location and the restaurant’s success continued to grow under its slogan “Fine Food at a Fair Price”. 

"By 1952, Chef John L. Sullivan’s unique recipe for garlic bread made the Smoke House the largest purveyor of French bread west of the Mississippi." The garlic bread has famously been a favrite ever since.

Notes:

The Smoke House is an iconic popular restaurant and the garlic bread really is good!

Caramel Apple Smoothie 🍎

🍎Delicious & Decadent ~ A special
smoothie for Autumn or any season!

Smoothie Ingredients:

1 cup unsweetened regular or vanilla almond milk 

1/4 cup vanilla Greek yogurt

1 Honeycrisp apple with peel, cored & diced

2 tablespoons caramel sauce

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 teaspoon honey

1 1/2 cups ice cubes

Optional Garnishes:

whipped cream

caramel syrup

small chunk of apple

nutmeg

cinnamon

Method:

Add all of the smoothie ingredients to a blender and process until blended and smooth.

If desired, drizzle caramel inside of a tall serving glass. Pour the blended smoothie into the prepared glass.

If desired, top with whipped cream, a sprinkle of nutmeg or cinnamon, a drizzle of caramel and a chunk of apple. Serve and enjoy. Makes 1 serving.

Notes: 

This is a delicious treat that can also be enjoyed for breakfast or lunch. 

For a sugar free option, use plain Greek yogurt and a sugar free caramel syrup. Instead of the honey, add 2 tablespoons maple or agave syrup or use stevia or monkfruit sweetener to taste.

Fun and tasty ~ This is  a treat dogs love.

Ingredients:

1/4 cup natural creamy peanut butter*

1/4 cup mashed banana (about 1/2 banana)

2 cups (16 ounces) low fat unflavored Greek yogurt**

28 Milkbone or Blue Buffalo dog biscuits***

Method:

Place the peanut butter, banana and yogurt in a bowl and stir to mix well. 

Divide the mixture evenly between 2 ice cube trays, filling each section 3/4 full.

Freeze until partially frozen. (about 35 to 45 minutes) Add a dog treat to each popsicle cube. Return to the freezer for 75 to 85 minutes longer. (For a total freezer time of 2 hours.)

Remove from the ice cube trays and transfer to a plastic freezer bag or airtight container. Store in the freezer for up to 3 months. Makes 28 treats.

*Make sure to use a natural peanut butter or almond butter that does not contain xylitol, because xylitol is toxic to dogs.

**For dairy free treats, substitute unsweetened coconut milk for the yogurt.

***Milkbone brand treats may be used, but the Blue Buffalo brand treats are healthier because they do not contain preservatives.

Nutritional info:

The peanut butter adds a creamy texture and popular flavor, plus it contains healthy fats and protein.

Bananas provide potassium, fiber, magnesium, vitamins C and B6, copper and biotin. These nutrients are benficial for heart and muscle function, digestion, bone health, healthy immune and nervous systems, skin and energy.

The yogurt contains protein and probiotics with digestive benefits.

Notes:

While your dog may want to gobble a bunch of these treats, check the dog biscuit package for the recommended daily serving amount.

Also, whenever adding something new to your dog's diet, try one and make certain it agrees with their system. 

Perfect Fresh Strawberry Scones 🍓

These simple scones are perfectly moist,
lightly sweet and delicious! 🍓

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1/2 teaspoon almond extract

1 cup finely chopped strawberries

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line two baking sheets with parchment paper and set aside.

In a large bowl, sift together the flour, sugar and salt.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and almond extract. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the strawberries. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 12 triangles. Transfer the dough triangles to the prepared baking sheets and space a 1/2 in apart. 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 12 scones.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍓

Perfect Peaches & Cream Scones 🍑

These fresh fruit scones are perfectly
moist and delicious!

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1 teaspoon pure vanilla extract

1 cup finely chopped peeled fresh peaches*

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon and nutmeg.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and vanilla. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the peaches. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. 

Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 8 triangles.** Transfer the dough triangles to the prepared baking sheet and space a 1/2 in apart. (Depending on the size of your baking sheet, you may need 2 pans.) 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 8 large scones.

*Before peeling the peaches, soak them in hot tap water. Cut in half. Twist to separate the halves. Cut into quarters and use a knife to remove the skin. (It will peel off easily.)

**If you like, the dough can also be cut into 12 triangles. Reduce the baking time to 15 minutes.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍑

Copycat Chocolate Chip Pizookie (Skillet Cookie)

 BJ's Restaurant and Brewhouse is famous
for their Pizookie cookie desserts ~ Other
popular restaurants also offer skillet cookies
~ Now you can make them at home. 😍

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

2 cups semisweet chocolate chips

mini 5 inch skillet(s)

vanilla ice cream

chocolate or caramel syrup (optional)

Method:

Preheat oven to 400*. Lightly grease 1 to 6 mini 5 inch cast iron skillets.*

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, butter and vanilla until well blended and creamy. Add the eggs, one at a time, beating after each addition to mix in.

Gradually mix in the flour until blended. Stir in the chocolate chips. Divide the dough evenly into 6 large balls. (a little more than 7 ounces each)

Pat the dough into the prepared skillets.** Bake for 20 to 25 minutes. Lightly cover with foil after 12 minutes to prevent over browning.

Serve warm with a scoop of ice cream. If desired, garnish with a drizzle chocolate or caramel sauce. (I use Torani syrup.)

*If you do not have a mini cast iron skillet, a mini non-stick skillet may be used instead. Lightly grease with butter and/or place a circle of parchment paper in the bottom. After the pizookie is baked, tranfer to a serving dish. If you are using a plastic spoon, you can serve the pizookie in the non-stick skillet. 

**If you do not need 6 cookies, bake how many you need and wrap the remaining dough balls in plastic wrap or ziploc freezer bags. Store the unused dough in the refrigerator or freezer.

Notes: I haven't met anyone who doesn't like a pizookie ~ One person can eat their own, but they are rich, so two people may decide to share one. 😍

Low Carb Spicy Grilled Chicken Skewers

These low carb grilled chicken skewers are
so flavorful, moist and quick to make.

Ingredients:

2 pounds boneless chicken breasts or thighs

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon turmeric

1/2 - 1 teaspoon crushed red chili peppers**

4 tablespoons lemon juice

1/4 cup + 2 tablespoons avocado oil

8 wooden skewers

Method:

Remove any excess fat from the chicken. Cut the meat against the grain into inch  wide strips. Set aside.

In a small bowl, stir or whisk togetherall of the spices. Stir in the juice and oil.

Add the chicken and marinade to a shallow dish or large zipper seal bag. Mix well to coat all of the chicken pieces. Allow to marinate for 30 minutes or overnight.

Soak the skewers in water for 30 minutes.

Heat charcoal or a gas grill to 400*.

Divide the chicken into 8 portions and thread onto the skewers.

Grill the skewers over indirect heat ~ If using a charcoal grill, move all of the coals to one side and cook the chicken on the side without the coals. Close the lid and cook for 8 to 9 minutes. Turn the skewers and cook for an additional 8 to 9 minutes. 

If using a gas grill, turn off the burners on one side of the grill and place the skewers on the side that is turned off. Close the lid and cook for 8 to 9 minutes. Turn the chicken and cook for an additional 8 to 9 minutes. 

Allow the chicken to rest for 5 minutes before serving. Makes 8 servings.

If following a low carb meal plan, serve on top of cauliflower rice, vegetables or a salad.

**Adjust the red pepper according to taste ~ 1/2 teaspoon adds a nice kick and 1 teaspoon is spicier. 🌶

Nutritional info per serving (with chicken thighs), approximately: 285.4 calories ~ 19.75 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 27.8 grams protein

Nutritional info per serving (with chicken breasts), approximately: 286.4 calories ~ 14.5 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 35.5 grams protein

Note: This simple recipe makes a perfectly flavored chicken. If the chicken is placed in the marinade the night before grilling, the flavor is enhanced and the meal prep is very quick!

Copycat Crumbl Honey Cornbread Cookies 🌽

If you like cornbread and corn muffins, you will
enjoy this giant cornbread cookie with a honey
frosting and honey drizzle. 🌽🐝

Cookie Ingredients:

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs 

1 tablespoon honey

1 teaspoon pure vanilla extract

1 3/4 cups flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

Frosting Ingredients:

1/2 cup salted butter, at room temperature

2 cups powdered sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

additional honey for drizzle

Method:

In a large bowl, beat together the butter and sugars until well blended and fluffy. Add eggs one at a time, mixing to combine after each addition. Mix in the honey and vanilla.

In a separate bowl, whisk together the flour, corn meal and baking powder.  Gradually add to the butter mixture. Mix just until combined, being careful not to overmix.

Refrigerate for 15 minutes or longer.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Scoop 1/4 of a cup of dough and roll into balls. Place six balls on each of the prepared baking sheets.

Slightly flatten each ball with the palm of your hand. 

Bake for 14 minutes. Cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the frosting, beat the butter until fluffy. Slowly mix in the powdered sugar. Mix in the honey and vanilla.

Divide the frosting evenly between the 12 cookies. (Pipe or spread on top.) Drizzle the tops with a tiny amount of additional honey. Makes 1 dozen giant cookies.

Notes These cookies are delicious ~ not overly sweet and impressive.

Filipino Caldereta Beef Stew

Caidereta is a delicious, hearty stew with
a savory broth, tender beef, carrots, bell
peppers and potatoes that originates from
the Philippines. It typiccally is served with rice.

Ingredients:

1/3 cup olive or avocado oil

6 small red potatoes, 2 cups peeled and cut into 1 1/2 inch chunks

2 1/2 pounds chuck roast, cut into 1 1/2 to 2 inch cubes

2 cups water, divided

1/2 cup tomato sauce

1 tablespoon browning sauce**

1 tsp cornstarch

1 tablespoon garlic powder

1/2 to 1 teaspoon chili powder***

1/2 teaspoon salt

1/2 teaspoon black pepper

3 carrots, peeled and cut into 1/2 inch slices (about 1 1/2 cups)

1 orange bell pepper, cut into 1 1/2 inch chunks

1 red bell pepper, cut into 1 1/2 inch chunks

Cooked white rice

snipped parsley or cilantro leaves (optional garnish)

Method:

In a very large frying pan, or Dutch oven, heat the oil over medium heat. Add the potatoes and fry until golden brown. Remove the potatoes and set aside. 

Drain most of the oil from the pan. Add the beef and brown on all sides. Add one cup of the water. Bring to a simmer. Cover and cook for 45 minutes. Add the second cup of water. Cover and cook for 45 longer or until the meat is tender.

In a medium bowl, Stir together the tomato sauce, browning sauce, cornstarch, garlic powder, chili powder, salt and pepper. Add to the beef. Simmer uncovered, stirring occasionally for 30 minutes, or until the sauce thickens. 

Add the carrots and simmer for 5 minutes. Stir in the potatoes and continue to simmer for another 5 minutes. Stir in the bell peppers and cook to desired tenderness.

Serve with rice. If desired, garnish with parsley or cilantro. Makes 4 to 6 servings depending on the portion sizes.

**You can purchase a bottled sauce like "Kitchen Bouquet" or "Gravy Master". You can also make your own browning sauce. Here is the link to the recipe:  

https://carriekitchencreations.blogspot.com/2025/02/homemade-browning-sauce-substitute-for.html

***I used a 1/2 teaspoon of chili powder which helped provide a wonderful flavor. If you like a spicier dish, add more.

Notes: This recipe is my adaptation of this traditional Filipino stew. It is commonly made with beef, but it is sometimes made with, goat, pork or chicken and includes olives.

Vegan No Bake Peanut Butter (Or Almond Butter) Cups

These tasty & healthy little bites are
super aesy and quick to make! 

Ingredients:

1/2 cup creamy peanut butter (or almond butter)

1/4 cup honey 

1 cup old fashioned oats

1/4 cup vegan (or regular) semi sweet chocolate chips

32 additional chocolate chips (optional garnish)

Method:

Line 16 cups of a mini muffin pan with mini liners.**

In a medium bowl, stir together the nut butter and honey until well blended.

Stir in the oats and chocolate chips.

Divide the mixture evenly between the lined muffin cups. If desired, press two chocolate chips into the top of each peanut butter cup.

Refrigerate for 30 minutes. Makes 16 treats. Store in an airtight container.

If you do not have a mini muffin pan, a regular one may be used. Makes 8 regular sized treats.

Nutritional info per peanut butter cup, approximately: 107 calories ~ 6.3 grams fat ~ 10.6 grams carbs ~ 1.6 grams fiber ~ 33,23 grams net carbs ~ 4.73 grams sugar ~ 3 grams protein

Notes: So simple and so delicious! These can be made with or without the chocolate chips. (I think they are better with the chocolate.)

Kids and  adults will feel like they are eating "candy", but these peanut butter cups are a healthy snack, dessert and even can be enjoyed for breakfast with an apple or banana. 🍌🍎

Quick & Easy Pizza Bake

This quick and easy pizza bake is very tasty!

Ingredients:

1 (8 ounce) can crescent roll dough

1/4 - 1/3 cup marinara sauce

1 1/2 cups grated mozzarella

1/2 teaspoon Italian seasoning

16 slices thin pepperoni (optional)**

3 tablespoons butter, melted

1/3 cup finely grated parmesan, romano or asiago cheese

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Method:

Preheat oven to 400*.

Unroll the dough from the package. Lay flat on a baking sheet and use your fingers to join the dough together and smooth out the perforations.

Make 2 inch cuts, at matching intervals, on both of the long sides of the dough.

Twist the cut ends. Spread the sauce evenly on the center of the dough.

Cover the sauce with the cheese. Sprinkle the 1/2 teaspoon of Italian seasoning over the cheese.

If desired, add the pepperoni evenly on top of the filling ingredients.

Fold the twisted ends over the filling and press to seal on the sides. In a small bowl, stir the melted butter, cheese and garlic powder. Brush liberally on top of the folded dough. Sprinkle with a 1/2 teaspoon Italian seasoning.

Bake for 18 to 20 minutes. Allow to cool for 3 to 5 minutes before slicing. (I used a pizza cutter.) Cut into 6 portions. Serve with a salad. Makes 3 servings. To reheat leftovers, bake for 15 minutes at 325*.

**The pepperoni is optional and can be omitted. Customize according to your own taste and preferences ~ other possible additions include chopped onions, cooked sausage, chopped ham, sliced black olives, mushrooms, pickled jalapeno slices and more.

This easy pizza bake is so delicious ~ I reccomend doubling the recipe! 

Tender Braised Beef Chuck Roast

This is a tender beef in a rich and
flavorful gravy with vegetables.

Ingredients:

2 1/2 - 3 pound chuck roast

1 tablespoon avocado or olive oil

1 carrot, scrubbed and chopped

2 cups chopped celery (about 2 stalks)

1 cup chopped onion

4 cloves garlic, pressed or minced

1/4 cup tomato paste

5 ounces white wine

3 tablespoons (1 ounce) onion soup mix

5 ounces beef broth

7 ounces canned stewed tomatoes**

2 1/2 tablespoons brown sugar

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 bunch cilantro, rinsed and tied with kitchen twine

cilantro leaves, optional garnish

Method:

Gently rinse the beef and pat dry with paper towels.

Heat the oil in a large Dutch oven over medium heat. Add the roast and brown on all sides. Remove the roast and set aside.

Saute the carrot, celery and onion, in the same Dutch oven, until lightly browned. Add the garlic. Cook and stir for a minute or two until the garlic becomes fragrant.

Mix in the tomato paste. Stir in the wine, soup mix, broth,tomatoes, sugar, Worcestershire, salt and pepper. Bring to a simmer. (gentle occasional bubbles)

Add the roast and bundle of cilantro. Cover the pot and continue to simmer over low to medium-low heat for 2 1/2 hours or until the meat is tender, but not falling apart.

Remove the meat from the pot and set aside on a platter to rest for 15 minutes. Discard the cilantro bundle.

Bring the liquid and vegetables in the pot to a boil, stirring occasionally until reduce and thickened.

After the meat has finished resting, cut into large chunks. Return to the pot and if desired, garnish with cilanto leaves. Makes 4 servings.

**Stewed tomatoes can be purchased in a 14 ounce can. Use half of the can's tomatoes and liquid. Puree the remaining tomatoes and liquid. Save in the refrigerator or freezer to use in a recipe that calls for tomato sauce.

Notes: This tender and flavorful braised beef can be served with potatoes or rice and its nice enough to be served to company. To make more than 4 servings, simply choose a bigger roast, or as big as your pot can hold. 😃

 

The Best Buttermilk Blueberry Muffins 🫐

These moist, fruit filled muffins are perfect
for breakfast, brunch, a snack or tea. 🫐 

Ingredients:

2 1/4 cups blueberries

1 tablespoon flour

1 teaspoon sugar

2 1/2 cups + 2 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, at room temperature

1 cup sugar

2/3 cup buttermilk

2 eggs

1/4 cup avocado oil

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 teaspoons lemon zest

sanding sugar (optional)

Method:

Rinse the blueberries. Pat dry and remove any stems. 

Preheat oven to 375*. Line regular sized muffin pans with 18 muffin liners and set aside.**

Mix together the 1 tablespoon of flour and 1 teaspoon of sugar in a small bowl. Gently stir in the blueberries to coat. Set aside.

In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.

In a large bowl, beat the butter and sugar for 3 minutes to make well combined and smooth.

In a 2 cup measuring cup, or small bowl, whisk together the buttermilk, eggs, oil and extracts. Add to the butter mixture. Mix on low, just until the ingredients are combined. Scrape down the sides of the bowl as needed.

Add the sifted ingredients and mix on low just until combined. (Be careful not to overmix.)

Add the lemon zest and blueberries to the batter. (leaving the extra flour in the bottom of the small bowl)

Use a 1/4 cup cookie or ice cream scoop to add the batter to the lined muffin cups. (The liners should be 3/4 full.) If desired, lightly sprinkle the tops with sanding sugar.

Bake for 15 to 20 minutes or until the tops are light golden brown and a toothpick inserted in the center of a muffin comes out clean.

Cool in the pans for 10 minutes before transferring to a wire rack to finish cooling.

Serve warm or at room temperature. Makes 1 1/2 dozen muffins.

**I prefer to use the paper liners, but the pans may be greased instead. Once the muffins have cooled completely, the liners easily are removed. If removed right away, while the muffins are still warm, some of the muffin will stick to the liner.

Notes:

To reheat, remove the liner and place the muffin/muffins in a 325* oven for 10 minutes.

My husband asked, "What did you do differently with these muffins? ~ They're excellent!" (The secret is the buttermilk and little bit of almond extract.) 😀

Copycat Crumbl Giant Cinnamon Churro Cookies

These giant cookies are amazingly good
and not overly sweet. They really do
taste like churros! 🩷

Ingredients:

Cookie Dough:

1/2 cup butter, at room temperature

1/2 cup butter flavored shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3 cups flour

4 teaspoons cornstarch

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

Cinnamon Sugar:

1/4 cup granulated sugar

1/2 teaspoon cinnamon

Frosting:

1 cup butter, room temperature

4 cups powdered sugar

1/4 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

Method:

In a large bowl beat together the butter and shortening for 2 minutes. Beat in the sugars until well blended and creamy. Mix in the eggs and vanilla.

In a separate bowl, sift together the flour, cornstarch, soda, baking powder and cinnamon. Gradually and the sifted ingredients to the butter mixture, mixing at low speed after each addition.

Cover and refrigerate for 30 minutes or overnight.

Preheat oven to 350*. Line 2 baking sheets with parchment paper and set aside.

Use a 1/4 cup ice cream or cookie scoop to make 12 large balls of dough.

Stir together the sugar and cinnamon in a small bowl. Roll the cookie dough balls in the cinnamon sugar. (Save the extra cinnamon sugar.) Place 6 balls spaced evenly onto each of the prepared baking sheets. 

Use your palm to press each ball into a thick disc. Bake for 12 to 15 minutes or the edges are lightly golden.

Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to finish cooling. Cool completely before frosting.

Beat the butter in a large bowl for 3 minutes. Sift the powdered sugar over the butter. Mix on low speed until blended in.

Add the brown sugar, vanilla and cinnamon. Beat until all of the ingredients are light and fluffy. 

Use a pastry bag and large piping tip to pipe icing circles on top of each cookie.** Sprinkle a pinch or two of the leftover cinnamon sugar over each frosted cookie.

Makes 12 Giant cookies. Store in an airtight container with waxed paper between layers of cookies. Serve at room temperature.

**If you do not have a pastry bag and piping tip, put the frosting in a zipper seal bag and cut a tiny tip off of one corner. Use to pipe the frosting onto each cookie.

Notes: These giant cookies are impressive! One cookie makes a nice gift that people are happy to recieve. Definitely big enough to share ~ I wouldn't eat an entire cookie in one sitting, but some may want to. 😀