Born Daily is back in the kitchen.
I'll be honest, I've never left. My clothes know it and my thighs show it. But... in the name of butter and good karma, I'll take it for the team. 
Shamefully, I've not shared any of my latest culinary happenings.

I've had a few people ask recently if I'd be returning to the tastier and more style sides of this space. And, that's a resounding YES. I love y'all and I love yapping my trap. So, there's more to come on this here blog. 

What better way to get back in the groove then at the kickoff of the holiday baking season? I've got 12 recipes that I think are perfect for Santa's plate, your family gatherings, and that work party. All of these recipes I've made (sometimes more than once) but failed you with snagging my own pictures of some of them. All original recipe sources/authors are credited and linked.
​Going in particular order, because -- I play favorites: 

12. Frosted Cranberry Orange Drop Cookies
These cookies are all things winter in one bite -- tart cranberries and bright winter citrus with the indulgence of cream cheese frosting. 
They're simple to make but pretty enough for a party. Taste of Home has a winner in these! 
And, fun fact, I took third place in my company's Fall Festival dessert contest with 'em. 
MAKE THEM

11. No Fuss Pie Crust
Secret: I pretty much only like pie if it's ice cream or chocolate. I think it's because pie crust frustrates me. Impatience is the root of all my frustration and not the pie crust but I digress. So, when I saw this recipe on Pinterest that heralded "no butter, no chilling, no rolling," my interest was piqued. And I did exactly what you shouldn't do -- busted out a new recipe for Thanksgiving. Much to my surprise, this pie crust held up its claims. It was easy. It was quick. It was pretty dang good. 
The Country Cook calls this Wham Bam Pie Crust, all I can say is thank you, ma'am!
​TIME FOR PIE

10. French Silk Pie
Just above I confessed chocolate pie is one of my one and only likes in pie form. And this recipe is the sole reason why. Ree Drummond, aka The Pioneer Woman, held nothing back with this one. It is dreamy, creamy, and actually really easy. I found this originally in her cookbook, but it's also online on her blog, and mine too.  
WHIP THIS UP

9. Sugar Cookie Bars
Growing up sugar cookies were my least favorite cookie, like lowest on the list. But I've grown to like them... especially these sugar cookie bars that will win about anyone over. They come together quickly but are rich and memorable. Plus, they're easy to make festive with a few drops of food coloring or sprinkles. 
BAKE THEM

8. Brownie Crinkles
You don't have to read past 'brownie.' But if you do, I'll tell you it gets better because they're gooey and dusted with powdered sugar. There are several variations of these -- some from scratch and others from boxed brownies. Because I am generally baking a ton of things at once, I opt for the box mix version. Cincy Shopper has a great one. 
CRINKLY GOODNESS 

7. Pumpkin Cream Pie
Pumpkin pie purists, you might what to skip this one. But if you're open to spicing up your pumpkin pie, make this one from Lauren's Latest. It is unexpectedly delicious. It's creamy like it's name but it's still so full of flavor. And trust me, making the homemade whipped cream is a MUST. 
SPICE IT UP

6. Gingerdoodles
I'm a sucker with anything 'doodle.' That's a given. But these cookies, from Averie Cooks, are a classic mash-up of molasses cookies, gingersnaps and snickerdoodles. They are soft; the molasses carries them through, and the sugar coating put them over the top. You think you're not going to like them and then they'll steal the attention on any cookie platter. 
​DOOOO IT

5. Buried Cherry Cookies
If there's one cookie I've eaten my weight in during my lifetime so far, it's this cookie. It's from a cookbook that my parents have had for umpteen years at this point. I'm linking a recipe from Taste of Home because I know it matches. They're not fancy and they're not for everyone. But if you like cherries and chocolate, you don't want to miss this one. They are a teeny bit messy but I promise they're worth it. 
MERRY CHERRY

4. Caramel Cheesecake Bars 
Holidays give us a reason to celebrate the richness and indulgences of the season, right? These are your answer to that. They are classic cheesecake bars COVERED in a homemade caramel sauce. You can cut them small because they are a lot extra, plus everyone will want a bite. Six Sisters' Stuff knocked it out of the park with these. 
SWEET TOOTH FIX

3. Peanut Butter Balls
A candy maker I am not. But these peanut butter balls will impress anyone. And if you are a Reese's fan, this recipe gets you pretty darn close. This will become a regular in your treat rotation.
MAKE A CLASSIC

2. Orange Marmalade Muffins
I know, I know, a muffin?! But let me continue because these muffins are one-hundred-percent amazing. I've been making these muffins for ten years now. Seriously, they are that good. The buttermilk is secret ingredient and makes them so, so tender. You're welcome; you just found your Christmas morning breakfast. 
I can't find a recipe online so I'm listing my copy here:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs 
• 1 1/2 teaspoons vanilla
• 1 cup orange marmalade, plus more for topping
• 1 cup buttermilk

1. Preheat oven to 350F. Line 18 muffin cups with paper baking cups
2. Sift flour, baking powder, and salt in a medium bowl; set aside.
3. Cream butter and sugar in large bowl with hand or stand mixer, until light and fluffy, about 5 minutes. Add eggs one at a time and beat until blended. Add vanilla and mix well. Fold half of the flour mixture until just moistened. Mix in 1 cup of marmalade and the remaining dry mixture. 
4. Stir in buttermilk; but do not overmix. Fill baking cups three-fourths full. Bake 20-25 minutes until light brown. Top with additional marmalade. 

1. Cannoli Cookies
Saved the absolute best for last. These are Nick's favorite cookie of all time. They seem a bit fussy but they're rich in all the best ways. And a cookie sandwich just amps up the appeal. Take the time to make these. Use the real ingredients. And, follow the directions. Normally I am not a stickler but just do it just like the recipe and you'll be rewarded. 
CANNOLI FOR CHRISTMAS

Let me know what you make and love. I'll be back soon with a savory edition too. ​And, if you have any can't miss holiday favorites, drop them in the comments for me. 

Until next time--
​xo

I've always loved to read. Most Saturday mornings of my childhood you could find me lugging a bag full of books into our local library. Then college happened. And my free time and zest for reading for pleasure was kinda squelched. Now days, my book reading habit comes and goes in spurts. That said, I spend a lot of time reading random articles, pinterest pins, and recipes. There's not a day goes by  that I don't read a recipe or two (or ten). Some of them I know I'll likely never make and then there are those that have me racing to the grocery store to get the necessary  ingredients.

Today, I'm sharing with you one of those recipes. The kind that had my stomach growling at first sight.

Baker by Nature totally shaped my Saturday morning with her compelling perfect mix of chocolate and peanut butter in donut form. Yep. Uh huh. I can see that drool you're wiping from the corner of your mouth. You're already intrigued by this flavor combo sent from the Heavens. 

I'm recounting this recipe in pictures because my words won't do them justice. (And it's rare I'm short on words...) So, rather than me retell you her recipe that I followed to a "T", I want to send you directly to the source. Visit her site for all the specifics on how to get these gloriously good babes in your hands (and belly). 

Oh, and yes, I almost forgot to tell you: you do need a donut pan (or two) for this recipe. While I'm a staunchly against having too many single-use kitchen items take up the always cramped cabinet space, this one is a must. Well, if you like donuts, that is. If not, why are you still reading this? (Just kidding. kind of...)
Seriously though, the Wilton donut pans don't take up much room and they're totally worth having so you can satisfy your own donut hankering when it strikes. (Plus baked donuts made at home have to be healthier than those from the local shop. Right? Feel free to use that justification when you eat your second one of these suckers.)

In preparation for Pi Day, I bought these beautiful berries. Then I immediately came home an made a pie that you're going to want to copy. Today, March 14th is a holiday. Albeit a math related day (and, well, math has never really been a fave of mine), I can get behind a play on words. So, we're having pie for Pi Day. But, actually it's extra special because it's our sweet niece's birthday too! Thus, we must celebrate twice as much. 

In honor of her, I made a pie with two of her current favorite things: strawberries and Oreos.
Oh, and I snuck in a layer of ganache. 

You're welcome.

This is kind of a rarity on here, a recipe post without a lot of pomp and circumstance, but in the interest of all that is right and good, we should cut to the chase.

This three part recipe is mostly original,  i.e. an experiment, so I hope it will find favor with you all. 

Oh So Oreo Strawberry Pie 
Mostly Original Recipe
Makes 1 pie (that you'll want to hoard, but it's nice to share. do with that what you will.)

Crust
25 Oreos
5 tablespoons butter, melted

1. Crush Oreos in a food processor OR enclosed in a ziptop bag with a rolling pin. (I prefer the food processor because it's much more efficient). Pulse until cookies create a fine crumb. 
2. With a fork, mix in melted butter, until well incorporated. 
3. Press into 9-inch pie pan. 
4. Bake at 350 degrees for 6-8 minutes. 
5. Let cool completely.

Chocolate Ganache
1/2 cup chocolate chips (milk, semisweet, dark- your choice!)
1/2 cup heavy whipping cream

1. Using a double boiler, combine chocolate chips and cream. Heat until melted through. Should be smooth, shiny, and a little thick. 
2. Pour into cooled pie crust. 
I think technically for a ganache, you should heat up the cream THEN stir in your chocolate, but I was multitasking with dinner and didn't want to have more than one step. 

This pie is pretty. And it is pretty rich, pretty grand, and pretty delicious. It's perfect for a birthday! (Plus it's the perfect transition to our pending spring and strawberry season!)

And since I can, we want to wish sweet L, aka Baby, a happy happy happy 3rd birthday! We love you to pieces, niece! May 3 be wild, wonderful, and all together fit for the princess you are. Can't wait to celebrate you soon!

I hope you make this pie. Moreover, I hope you enjoy every crumb of it. 
Until next time, 
xoxo

Okay...we might need one minute- thirty seconds, but really, a cake to curb your cravings can be yours in no time flat. 

Have you heard of mug cakes? or maybe I mean cake in a mug? Well, if you're like me, you might have dismissed the validity of this treat. I tend not to discriminate between my sweets so I still can't explain why I wasn't a believer in the cake from your microwave trend. BUT I'm a bandwagonner now! BECAUSE CAKE FROM YOUR MICROWAVE IS AWESOME! 

Apparently, there are all kind of variations of this magic dessert. Like these, or these, or whoa, these.

Let's chat about the recipe that's led me to the dark side. It's simple. It's chocolate-y. Well, maybe, extra chocolatey is more accurate. After a little whisking and waiting, you have a rich and warm and utterly delectable cake. Even if you're not a true cake person like me (gasp! I know...), this is a winner. 

Chocolate Mug Cake
Recipe from our favorite Trisha Yearwood 
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup whole milk
2 tablespoons canola oil
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla
1/4 teaspoon salt
1 ounce chocolate chips, dark, semi-sweet, or milk- your choice!

1. Whisk all ingredients except chocolate chips together in small bowl until well combined. Batter will be thick.
2. Pour batter into a favorite mug and sprinkle those chocolate chips on top.
3. Pop the mug in the microwave and set for 1 to 1 1/2 minutes. I ended up at about 1 minute, 8 seconds. (I wanted a little gooey cake to remain.)
4. Let cool for a minute. For a little more indulgence, top with whipped cream. 

Yep, that is it. Enjoy this cute little single-serving cake when ever your sweet tooth strikes, especially when there's not much time to bake.

We've made it. Christmas Eve greetings to all! I hope today finds you with your shopping done, the stockings hung, and the holiday plans made. If not, godspeed. It's likely nutty out there in the shops and stores.

If you're still trying to decide which cookies to leave out for Santa, boy, do I have a treat for you. These chocolatey, toffee-studded, slightly salty cookies are sure to be just the sugar fix Santa needs to finish his route. (Plus, it makes a ton so you can sneak a few too.)

Here's the scoop on a new favorite. It's a recipe from Smitten Kitten.  I've actually made these cookies twice this holiday season (remember that one batch of cookies I'd made at the time of my last post.) The flavor combo is spot on. They're pretty easy to make which is always a bonus. 
​

Chocolate Toffee Cookies 
What you need:
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, roughly chopped (could also use bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar (light or dark, either will work)
4 large eggs
1 tablespoon vanilla extract 
5 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (I used Heath)
1 cup walnuts, toasted, chopped (I toast them on 350 for just a few minutes, until you start to smell them)
Flaky sea salt for sprinkling (SK says optional, but I think it's a must!)

What to do:
1. In small bowl, whisk together flour, baking powder, and salt). Set aside.
2. In a double boiler, heat butter and chopped chocolate, until melted and smooth. Remove from the heat. Let cool.
3. In stand mixer bowl, beat brown sugar and eggs. Beat until mixture is thick, about 4-5 minutes. 
4. Mix vanilla and melted chocolate into brown sugar mixture. I usually put a little chocolate in the brown sugar and mix until well-combined just to temper the combo. Then I add all the remaining melted chocolate. 
5. Stir in dry ingredient mixture.
6. Fold in toffee pieces and walnuts. 
7. Chill batter in fridge for about 45 minutes to an hour. 

After chilling:
1. Preheat oven to 350 degrees F. 
2. Line cookie sheets with parchment paper.
3. Scoop spoonfuls onto cookie sheet about 2 inches apart. (I tend to arrange in 3x4 rows).
4. Top each dollop with a pinch of flaky salt.
5. Bake one sheet at a time for 12-15 minutes. (Both times I've pulled mine out at 12 minutes). The tops will just begin to crack.
6. Cool on sheets for 5 minutes. Then remove to wire rack.
7. Store in airtight container. 

If you leave these out for Santa, he may just leave you extra present under the tree. 

Now, from my Born Daily home to yours, wishing you the gladdest tidings of good cheer this season! May your holidays be filled with all things that warm the heart and soul.

Until next time--
xo