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

Wow. Time got away from me. It's been a week since we've connected...But, fret not. Today, we're back on track. And, in honor of the first weekend of summer, let's indulge in one of the best breakfast treats one can chew: donuts!! These donuts are a bite of the sunny season- light, bright, and full of citrus.
(Now before we get lost on spelling and semantics, I traditionally spell this word "doughnut" but sometimes "donut" just fits. In case you'd like more info on the spelling variance, get a quick history here.)

 Our dear niece and her parents came to visit us this past weekend. Though she's little, like her auntie, she has a sweet tooth. I took advantage of the opportunity to bake for her. (And to make up for my lack of posts this week, I'm going to include a bonus recipe from our visit at the end of this post!) While she was here we got loads of love and chatter and managed a visit to the zoo. Here's a brief gallery of our fun! 

Sweet girl was most excited when we visited the flamingos. I guess it's fitting that this recipe produces pale flamingo-colored donuts. They're super simple. Let's get started.

Glazed Grapefruit Donuts 
(recipe based from Sprinkles and Style)
Makes 8-12 donuts* 
To make the donuts
1 cup all-purpose flour
1/4 cup white sugar
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt 
zest of one grapefruit
1 large egg
1/2 cup milk (almond, whole, whatever you have on hand)
2 tablespoons canola or vegetable oil

*I made 11 donuts but wish I'd made 8-9 so they would have been fluffier)

1. Preheat the oven to 350 degrees.
2. Whisk flour, sugars, baking powder, salt, and grapefruit zest in a mixing bowl until just combined.
3. Add egg, milk, and oil. Mix until just moistened.
4. Spoon the batter into prepared donut pans sprayed with baking spray. (Try to fill about halfway or a scoosh more)
5. Bake for 8-12 minutes. (I baked for about 11 minutes). Remove from pan after a minute or two. Let cool on a cooling rack. 

To make the glaze
juice from one-half of the grapefruit
a splash or two of lemon juice
about 2 cups powdered sugar

6. Whisk together the grapefruit and lemon juices and powdered sugar in a bowl. (Use your judgement on the amount of liquid you need. You do want this to be a bit runny...it's a glaze not frosting.)
7.  Dip cooled donuts in the glaze. Let excess drip off and back on the cooling rack. they go. (I put a piece of parchment paper underneath the cooling rack so clean up would be easier.) 
8.  If planning to double dip (which is recommended!), let the glaze set in between each coat.

These donuts are best enjoyed the day they're made but can be stored in airtight container once dry. They are a great start to any day or a nice afternoon pick me up. 

BONUS RECIPE!
Our niecey LOVES her some Oreos. This bonus recipe was made with just her in mind! It's super simple semi-homemade dessert. Trust me it might not the prettiest but it'll suck you in and before long the whole pan will have vanished. 

Now the inspiration for this dessert came from Cookies and Cups blog but I didn't have all the key players so we made our own version, now affectionately named, Oreo Mess.

Ingredients
1 box  fudge brownie mix (I typically favor Betty Crocker)
1/4 cup water
2/3 cup vegetable or canola oil
2 eggs
1 (8 oz) block cream cheese, softened to room temperature
2 -3 cups powdered sugar
1 teaspoon vanilla
12-15 Double Stuf Oreos, chopped/crushed

Directions

1. Preheat the oven to 350 degrees. 
2. Prepare brownies according to box directions.
3. Pour into prepared 9x13 baking pan. Bake for 24-26 minutes (I tend to like our brownies a bit underdone so I baked mine for 22 minutes).
4. Let brownies cool in pan completely. 
5. In stand mixer, cream cream cheese until smooth and semi-fluffy. 
6. Add 2 cups of powdered sugar and mix. Add teaspoon of vanilla. Mix. Add more powdered sugar if needed to reach desired consistency. I like it to be a little on the thicker side so I added about 3/4 cup additional powdered sugar.
7. Fold in 12 chopped/crushed Oreos. You could drag out the food processor but I just put mine in a ziptop baggie and beat with a rolling pin until the cookies were broken down.)
8. Spread frosting on cooled brownies. 
9. Top with 3 additional chopped/crushed Oreos. 

I hope you'll give both of these recipes a try when the occasion presents itself. And, by occasion, I mean any day that ends in "y". Happy official start of the summer season! Here's to sandals, tan lines, sweet tea, ice cream, watermelon, and loads of grilled food! Talk to you soon! 
-xo