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

On a scale of the Grinch to Buddy, I'm here. ------> 

People, we're 10 days away from Christmas.

I'm not ready.  Let's tally shall we.

Decorated tree: yes.
Lights on house: yes. (thanks, Husband!)
Christmas music on blast: mostly not.
Presents bought: five.
Holiday treats made: 1 batch of cookies.
Christmas card designed: almost. 
Christmas cards sent: zero.

Looks like I have my work cut out for me. 

There's something about this time of year that makes us all feel obligated to do, to give, to see, to enjoy. We cover our houses with tchotchkes, trees, and more. We jam pack our schedules with get-togethers, dinners, and outings. We jot self-allocated tasks on to our seemingly endless to-do lists. We indulge in extra sweets and drinks we might normally skip. We force our families to carve time out to snap perfect card-worthy, smiling photos. We search high and low for just the perfect gift for someone, who, in reality, probably doesn't need a single thing. 

Whew, that doesn't actually sound joyful at all. 

But, really even in the hustle and bustle and verge of panic, I think this season is fab. All of the things, obligations, tasks, and treats...they exist because, all in all, life is usually pretty good. Good, of course, is relative. It's in the eye of the beholder. This isn't the most wonderful time of the year for everyone. Though, from my vantage point, albeit a cocoa-fueled, elf-inspired, Christmas light glow haze, December is pretty grand. 

Let's reframe. We fill our homes with lights, glitter, and ribbon and trim our trees with sentimental ornaments. We see our nearest and dearest, and the far-flung friends too, at the get-togethers, dinners, and outings. We run around our communities checking things off our to-do lists. We help someone in need or donate items to a local drive. We indulge in delightful sweets and drinks without worrying about the calorie count. We make time to capture a memory or two that graces our annual Christmas card which we can share with people who matter to us.  We search high and low for just the gift that will make someone else's eyes light up on Christmas morning. 

Ah, perspective. It's a beautiful thing. 

Let's all take a moment to remember that our too much means there's not too little.  This time of year is our annual reminder to pause, to enjoy, to celebrate, to take stock of our abundance, and to give thanks.  I'm challenging myself to take advantage of this season. All of it.

Let's relish the love, the goodies, the time, and otherwise.
Spread cheer or tidings (or whatever) however you please. 
Join me, won't you?

Until next time--
​xoxo

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Fall is my favorite season. Except for summer because it's my favorite too. They each offer their own distinct temperatures, festivities, and food... I guess we'll call it a draw between the two. But the one thing fall has over summer is that Nick and I officially met in the fall--October 1st to be exact. Our first months of dating fell during the magical time of the year. And we chose to get married in September so maybe I ought to reconsider their rankings... in the meantime, let's talk about how this header picture came to be. 

I'd already decorated our home accordingly and I felt like there was more fall fun to be had. I wanted to go apple picking as I'd never been (and neither had Nick). So, during our Anniversary month, I hopefully sought out a local apple orchard. How lucky was it to actually find one?! We tooled on over near Newton, KS (just about 35 minutes from our westside neighborhood) and visited Entz Orchard. 

I thought I'd immediately bake apple crisp or a pie, but the apples were sooooo good to eat my hurry dissipated. Now almost a month later, we still have good apples and company coming. So, I seized the opportunity to bake with some of the Entz apples. 

Enter Caramel Apple Monkey Bread. This is now a new fall favorite, or as Nick says a "menu item" when he really likes something. It's an excellent combination of carbs, caramel, cinnamon, and of course, apples. This original recipe comes from Mom on Timeout and I didn't tweak it other than the apple type used.  

Semi-homemade Monkey Bread (Step 1)
2 cans homestyle refrigerated buttermilk biscuits (I used Pillsbury Grands)
2 cups apples, chopped into small pieces (~1/2" cubes) 
2 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon

Simple Caramel Sauce (Step 2)
2/3 cup brown sugar
1/4 cup salted butter
1/4 cup heavy whipping cream

Sugar Coating (Step 3)
4-5 tablespoons salted butter, melted
1 cup brown sugar

Semi-homemade Monkey Bread
1. Preheat oven to 350 degrees. Spray bundt pan with non-stick spray.
2. Open biscuits and divide each biscuit into quarters (16 biscuits, 64 quarters total)
3. Mix brown sugar, sugar, and cinnamon in a medium to large bowl. Toss the apples in mixture. 
4. Separate out 1/2 cup of apples. 
5. Smoosh/flatten a biscuit quarter and fold around a piece of apple. Be sure to seal the edges. Repeat until all biscuit quarters have been used. (I had apples left so I used them within the layers, more on that later.)

Simple Caramel Sauce
1. Melt butter, brown sugar, and heavy whipping cream in small sauce pan. 
2. Bring to boil. 
3. Cook about 3 minutes, stirring often. 
4. Pour about 1/3 of the caramel into the greased bundt pan. 

Making the Bread 
1. Sprinkle half of the reserved apples on the caramel. 
2. Roll each biscuit round in melted butter and brown sugar. 
3. Put about 20 biscuit rounds in the bundt pan on top of the caramel and apples. 
4. Pour another 1/3 of the caramel sauce on the rounds. Sprinkle the remaining apples on this layer.
5. Place remaining biscuit rounds in pan.
6. Pour remaining caramel sauce over rounds. 

Other
1. Bake in the oven for about 40 minutes. (feel free to put some foil on the rack below your pan to prevent a mess!)
Make sure that the top of your bread doesn't brown too much; tent with foil if needed. 
2. Let cool in bundt pan for at least 30 minutes before turning out to a plate. (I let mine sit probably 45 minutes to an hour).
3. Enjoy! *We had ours warm for breakfast with quiche but this totally dessert worthy too.

(Forgive my lack of photos. I got absorbed in the process.)

Okay, I am making a concentrated effort to blog more. So you'll be hearing from me soon. Happy fall to y'all! Until next time. 
-xo