Hand pies are such a fun dessert! They are so easy to make and don’t require any special equipment. You can use store-bought crusts or make your own homemade pie crust. I’m a sucker for cherry pie in any form, and I love how simple these are to put together!

Best Cherries for Cherry Hand Pie

Since we’re making our cherry pie filling from scratch, it’s helpful to know which cherry variety is the best for pies. My favorites are sweet cherries: Ranier cherries and Bing cherries. You could use a combination of both!

Of course, you can always use your favorite variety. Many bakers prefer more tart or sour cherries for that rich tang they provide.

You can use frozen cherries as well, but you may need to add a few minutes to the cooking time for the filling.

Ingredients for Cherry Hand Pies

To keep things easy, I’m using two refrigerated pie crusts, thawed and brought to room temperature. In addition, you’ll need the following ingredients:

Homemade Cherry Pie Filling

• Fresh cherries, pitted and sliced in half
• Granulated sugar
• Cornstarch
• Water
• Lemon juice

Egg Wash Ingredients

• Egg
• Water
• Turbinado sugar (raw coarse sugar)

The exact amounts you’ll need are listed in the recipe card below.

How to make Cherry Hand Pies with Pie Crust

This recipe takes a bit of time from start to finish, but it’s simple enough that you can make it even if it’s your first time attempting hand pies!

Prepare

1. Preheat the oven to 375 degrees. Prepare two baking sheets by lining them each with a piece of parchment paper. 
2. Remove the pie dough from the fridge and let it sit at room temperature for at least 15-20 minutes. If thawed, it must defrost at room temperature for about 90 minutes.

Make the Filling

1. Combine the cherries, sugar, and lemon juice in a small saucepan. Cook for 5 minutes over medium heat, stirring occasionally. 
2. In a small bowl, mix together the cornstarch and water. Add it to the saucepan and bring the cherry mixture to a boil, stirring often. 
3. Remove from heat and let it cool to room temperature, stirring occasionally. This could take about 30 minutes.

Pie Crust

1. Unroll one pie crust onto a lightly floured surface or piece of parchment. Using a 3 1/2″ biscuit or cookie cutter, cut 7 rounds from the pie crust. Gather the dough scraps together and re-roll, then cut out 4 more circles of dough. Repeat with the second pie crust. You should have 22 discs in total to make 11 hand pies.
2. Place 5 of the dough circles evenly spaced on one lined baking sheet and 6 on the other.
3. Lightly beat the egg and water in a small bowl. Using your finger or small pastry brush, dip it into the egg wash and wet the outer ½-inch of each circle on the baking sheets.

Add the Filling and Bake!

1. Spoon a heaping tablespoon of the cherry pie filling onto each circle. Dip a finger into the egg wash again and wet the outer edge of the remaining circles before placing one each on top of the cherry filling. Using the tines of a fork, press the edges of the dough together to seal.
2. Using a pastry brush, lightly brush the top of each pie with the egg wash. Evenly distribute the raw sugar among the pies and then gently slice an “x” in the top of each hand pie with a sharp knife.
3. Bake for 23-25 minutes or until golden brown. Let cool slightly on a wire rack, then serve and enjoy!

Recipe Tips

• Cherry Hand Pies can be topped with a glaze made from powdered sugar, milk, and corn syrup instead of egg wash and sugar.
• Don’t add too much cherry filling to each pie or it will be difficult to seal and may leak when baking. Try to make sure the filling doesn’t leak over the edges before topping with the second crust as you may have difficulty sealing the edges.
• You can also bake these in an air fryer at 350 for about 10 minutes!
• Add cinnamon, lemon zest, and/or almond extract to bump up the flavor of the filling.
• You can make these in different shapes if you want using themed cookie cutters!

How to Store Leftover Hand Pies

Store any leftover cherry pies in an airtight container in the fridge for up to three days.

You can freeze hand pies. First, flash-freeze them on a baking sheet until firm, then wrap them individually in plastic wrap or aluminum foil, then store them in the freezer for up to three months.

Reheat hand pies in the oven at 375 until warm throughout, or pop them in the microwave.

More Cherry Recipes

These delicious Mixed Berry Pie Bars combine my favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust! 

I used to love smoothies when I was younger but rarely did I make them myself. Luckily cherries are in season so I can make these delicious Cherry Almond Smoothies for breakfast!

My recipe for Frozen Cherry Margaritas combines tart cherries and lime concentrate with sweet liqueur and tequila. It’s the perfect drink for a hot summer day!

Homemade Pie Recipes

If you like sweet OR savory pies, then try one of these recipes next time:

• Apple Pie
• Tomato Pie
• Sweet Potato and Turkey Shepherd’s Pie
• Chicken Pot Pie

Happy baking!

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Cherry Hand Pies

Sweet Cherry Hand Pies have a homemade cherry filling made with just 5 ingredients. They're the perfect treat to enjoy all summer at cookouts and pool parties!

Course Dessert

Cuisine American

Keyword Cherry Hand Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 11 servings

Calories 210kcal

Ingredients

• 2 refrigerated pie crusts thawed and brought to room temperature

Cherry Pie Filling

• 2 1/2 cups fresh cherries pitted and sliced in half
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

Egg Wash

• 1 large egg
• 1 tablespoon water
• 2 teaspoons Turbinado sugar (raw sugar)

Instructions

• Preheat oven to 375 degrees. Prepare two baking sheets by lining them each with a piece of parchment. Make sure dough is at room temperature for at least 15 minutes.
• Combine cherries, sugar, and lemon juice in a small saucepan. Cook over 5 minutes over medium heat, stirring occasionally. In a small bowl, mix together the cornstarch and water. Add it to the saucepan and bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally. This could take about 30 minutes.
• Unroll one pie crust onto a lightly floured surface or piece of parchment. Using a 3 1/2" biscuit cutter cut 7 rounds from the pie crust. Gather the dough scraps together and reroll and cut out 4 more circles. Repeat with second pie crust. You should have 22 discs in total to make 11 hand pies.
• Place 5 of the rounds evenly spaced on one prepared baking sheet and 6 on the other.
• Lightly beat the egg and tablespoon of water in a small bowl. Using your finger or a small pastry brush, dip it into the egg wash and wet the outer ½-inch of each circle on the baking sheets.
• Spoon a heaping tablespoon of the cherry pie filling onto each circle. Dip a finger or small pastry brush into the egg wash again and wet the outer edge of the remaining circles before placing one each on top of the cherry filling. Use a fork press the edges of each pie together to seal.
• Using a pastry brush, lightly brush the tops of each hand pie with the egg wash. Evenly distribute the raw sugar among the pies and then gently slice a + in the top of each pie with a sharp knife.
• Bake 23-25 minutes or until golden brown.

Notes

• If using frozen pie crusts, be sure to allow ample time for thawing them before beginning the recipe.
• You will be able to cut a total of 22 circles from the two pie crusts, it will just require you to re-roll the scraps. Be patient – they are worth it!

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 133mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

This post was originally published June 9, 2016. It has been undated in format and with pictures on July 18, 2024.

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Man last Friday was Friday the 13th which normally doesn’t even register but after a week with  2 sick kids, a sick husband, me being sick off and on and having problems with my day job….I believe in Friday the 13th (well somewhat).

So to say I am ready to move on to a new week is an understatement. But since the new week is halfway over let’s talk about Thanksgiving. What do you typically make for desserts? The go to desserts in our family are apple pie, pecan pie, pumpkin pie. Well this year I am trading some of those in for this Apple Pear Crisp.

Have you ever been to an apple orchard? I have been dying to go to one! John actually put it off as long as possible when we lived in Indiana because he said it was something we should do when we have kids. He also said that about going to a pumpkin patch, but I made him do that recently. So he has no more excuses – it’s time to take your wife to pick apples.

I think I might get so overwhelmed that wouldn’t be able to decide between all the Honeycrisp, Gala, Granny Smith, and McIntosh apples. And then I think of all the apple butter, apple cider doughnuts, apple pie, okay there I go rambling again. I would just have buckets and buckets of apples!

I got this idea from the combination I used in the apple cider sangria I made for my birthday. I knew instantly it needed to be a warm comforting dessert.

And this crunchy topping – well let’s just say I’m also pretty sure I could eat it in a bowl by itself. And don’t forget that scoop of vanilla ice cream. Because this apple pear crisp can’t be served without it. Well it can but why would you bother?!

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Apple Pear Crisp

Ingredients

• 4 apples cored and sliced
• 3 pears cored and thinly sliced
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tablespoons all purpose flour

The Topping:

• 1 1/4 cup flour
• 3/4 cup sugar
• 1 teaspoon nutmeg
• 1/4 cup brown sugar
• 1 teaspoon salt
• 3/4 cup quick-cooking oatmeal
• 1/2 pound cold unsalted butter diced

Instructions

• Preheat oven to 350 degrees. Butter inside large baking dish.
• Combine apples, pears, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoon flour together in a large bowl. Mix until fruit is fully covered in sugar mixture.
• Using a stand mixer combine the remaining of the ingredients. With the paddle attachment mix on low until it forms a crumbly mixture.
• Place apples and pears into baking dish. Sprinkle the oatmeal mixture on top.
• Bake for 1 hour.
• Remove from oven and serve with vanilla ice cream.

Notes

I used a combination of gala and honeycrisp apples and bartlett pears. But use your favorites!

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So hop on over & hang out with Sophia today and show her some love!

Menu of the Week

Meatloaf with Mac & Cheese and Green Beans

Quail with Tarragon Cream Sauce and Roasted Beets

Slow Cooker BBQ Ribs with Salad and Buttermilk Ranch Dressing

The post Lemon Basil Olive Oil Cake appeared first on Easy Recipes From Home.

I was planning on making these as regular size cookies for mine and John’s anniversary since he loves cookies so much, but thought why not turn it into a cake to celebrate.

First off, I can’t believe I have been blogging here for 3 years. I also can’t believe how much I have learned about food, photography, website design and how I continue to learn something new everyday about the world of food blogging. But most of all I am so grateful for the friends I have made through blogging.

I should have gathered those friends to throw a virtual birthday party to celebrate today kinda like we did for the Chinese New Year.

Now for any of you who know me or are a regular reader of Hall Nesting – I know you are shocked that I am sharing a sweet treat instead of a pasta, dish with cheese, or even a Mexican recipe.

I honestly did contemplate sharing with you my new Creamy Tagliatelle w/ Arugula and Toasted Hazelnuts recipe or one of my new french onion grilled cheese recipe (saving it for Grilled Cheese Month) or my Spanish Potato Croquettes.

But you also know that baby John Grayson has given me a little bit of a sweet tooth in my third trimester. I don’t know who is happier him or the husband – knowing that I will bake more now.

So go ahead preheat your oven, pour a tall glass of milk and enjoy a big slice of this cookie cake! And if you are a great cake decorator (which I am not) this cake would be perfect to pipe some icing onto it for a party!

Menu for the Week

Slow Cooker Pulled Pork Tacos

Quail with Spinach and Cheesy Garlic Bread

Beer Braised Short Ribs with Parmesan Smashed Potatoes

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Milky Way Cookie Cake

Ingredients

• 1/2 cup softened unsalted butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 tablespoon cocoa powder
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Milky way candy chopped (about 8 fun size bars)

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer, use the paddle attachment to cream together the butter and 2 sugars.
• While on a low setting, mix in eggs and vanilla.
• Then add in the rest of the dry ingredients, except the candy.
• Once it is full incorporated, with a spatula fold in the Milky Way candy.
• Spray a cake pan with nonstick cooking spray. Press the cookie dough into the pan.
• Bake for 20-25 until golden brown or a toothpick is inserted and comes out clean.
• Let it cool before serving.

Notes

You can also use the dough to make cookies instead of a cookie cake. Just arrange the dough on a greased baking sheet and bake for 12-14 minutes.

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As you can tell we had a feast for Thanksgiving and it was only 6 of us. But we had some of the best dishes we have ever had! I don’t know about your family but there are a few things that are always required at holidays for the Hall, Higgins, Hansen and Klein families. Seven Layer Salad is a must for John, Green Bean Casserole for my Uncle John, some kind of potato dish for me, and stuffing for Daddy.

Some of the other dishes that were also on the menu were turkey, ham, cranberry sauce, scalloped squash and peppers, grilled veggies, mashed potatoes, chipotle sweet potatoes, and gravy.

My all time favorite pie is cherry but I thought it would be fitting to do an apple pie since our little blueberry the baby is the size of an apple right now. And of course since homemade apple pie is on my food bucket list.

Do you dig into dessert right after the huge meal? None of us could so we of course turned on football and a couple hours later ate the desserts. There was nothing better than warm apple pie and a scoop of vanilla bean ice cream to finish off this wonderful meal. Next thing on my list is to make pie crust from scratch.

Menu for the Week

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Apple Pie

Ingredients

• 6 apples peeled, cored and cut into wedges
• 2 unbaked pie crusts
• 1/4 cup brown sugar
• 3/4 cup sugar
• 3 tablespoons flour
• Dash of salt
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla
• 3 tablespoons butter - cut into small pieces
• Extra:
• Wax paper or aluminum foil
• Beans or Pie Beads

Instructions

• Preheat oven to 425 degrees.
• Mix the the both sugars, flour, salt, cinnamon, nutmeg, and vanilla in a large bowl. Add in apples and make sure they are all fully coated with the sugar mixture.
• Lightly grease the pie plate with non-stick spray before putting in the dough. Place dough in pie dish and trim and crimp edges of dough.
• Line pie dough with wax paper and fill with beans or pie beads. Bake the crust for 10 minutes, then remove it from the oven and take out the pie weights and the wax paper liner. This will ensure a non-soggy bottom crust.
• Add pie filling to pie dish. Place pieces of butter all over mixture.
• Cover with top pie crust. Make scalloped edges. Make small slits all over pie crust - I generally do about 6-7.
• Cover with foil to prevent excessive browning. Bake for 40 minutes, then remove foil and bake for an additional 10-15 minutes. After removing the foil be sure to watch the pie - depending on your oven temperature it may take less time.
• Take pie out of oven and let it sit on wire rack for 2 hours before serving (that is if you can wait).

Notes

Depending on the size of the apples, you might need 1 or 2 more if they are small. I typically use 3 granny smith and 3 gala.

The post Apple Pie appeared first on Easy Recipes From Home.

I rarely cook or bake stuff on a whim. I can, but I rarely do – I am more methodical and like to sit down and plan. Just like when all my friends tell me I need to go a on cooking show challenge or something – definitely not my cup of tea but I do appreciate the vote of confidence! But Saturday I woke up and got to work on our very messy kitchen! You would think after my mama telling me for years to clean as I go it would stick but it doesn’t. Time ended up getting the best of me though because John informed me we had an hour until we had to leave to go to Josh’s to watch the Bama game. One hour to shower, get ready and come up with a few things to bring to snack on.

Luckily I knew I could whip together some Beer Cheese Dip at Josh’s place. I also decided to also take the Zucchini Apple Bread I had just worked on for my Bakin’ Friends, and then I got stuck. I knew I needed something sweet and thought that I should make some cookies since John loves them so much. Typically I would make my go to Salted Butterscotch Pretzel Chocolate Chip Cookies but I didn’t have any of those ingredients. But what I did have was some bourbon and Dove Caramel Chocolate. Perfect, that was all I needed.

Use whatever bourbon you have on hand or by a little mini of one at the store if you are not a bourbon drinker. I hope I don’t get in trouble though because as soon as John sees this post he’ll notice I used his nice Bourbon in my cookies the last time I made these. Oh well that’s what made them taste so good and to justify it even more these were made just for him! Sorry Johnny!

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Bourbon Caramel Chocolate Cookies

Ingredients

• 1 cup butter 2 sticks
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoon bourbon I have used Knob Creek, Basil Hayden's and Blanton's
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup Dove Caramel Chocolate Promises roughly chopped

Instructions

• Preheat oven to 350 degrees.
• In a standing mixer, cream together butter and sugar until light and fluffy.
• Add eggs and continue to mix. Then mix in bourbon and vanilla until well combined.
• In a separate bowl combine the flour, salt and baking soda. Add the dry ingredients to the batter and mix.
• With a spatula gently stir in the chopped Dove caramel chocolate.
• Scoop cookie dough with a spoon onto 2 baking pans prepared with parchment paper.
• Bake for 12-14 minutes.

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These cupcakes are so good that if you are not a big icing fan (like John) they taste just as good without the icing. But how can you say no to icing when they are this pretty in pink?

I came up with the recipe for these because  it was the One Year Anniversary of Bakin’ Friends. The secret ingredient for the month was Sprinkles. So I thought champagne is a great way to celebrate and why not add white sprinkles to the batter & icing?!

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Champagne and Sprinkles Cupcakes

Ingredients

Batter:

• 3 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cup flour
• 1 teaspoon salt
• 1 stick butter softened
• 2 cups sugar
• 1 teaspoon vanilla
• 3/4 cup champagne
• 1 cup milk
• 6 egg whites
• 1/4 cup sprinkles

Frosting:

• 1/4 cup champagne
• 1 stick butter softened
• 1/2 cup vegetable shortening
• 1 teaspoon vanilla
• 4 cups powdered sugar
• Red food coloring
• Sprinkles about 1 tablespoon
• Edible Pearls for garnish

Instructions

• Preheat oven to 350 degrees.
• In a mixing bowl, combine flour, baking powder, baking soda, and salt.
• In a stand mixer, whisk together butter and sugar until light and fluffy. Stir in above dry ingredients (will turn into a thick mixture).
• Add in vanilla, champagne, sprinkles, and milk. Then add in egg whites - one at a time. Stir until well combined.
• Fill cupcake liners to 3/4 full. Reduce oven temperature to 325 degrees. Bake for 25 minutes or until you insert a toothpick and it comes out clean.
• Once done, allow cupcakes to cool completely before icing.

Frosting:

• While cupcakes are baking, beat together butter and shortening until creamy. Add in vanilla and champagne. Then add sugar 1c. at a time. Add 1-2 tsp. of food coloring. Fold in sprinkles.
• Pipe on cooled cupcakes. If frosting is too dry add a few Tbsp. of milk, if too wet add a little more powdered sugar.

[amd-zlrecipe-recipe:166]

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Pictures Updated August 2015

I had never made caramel from scratch. And to be honest it took me a couple of attempts. The first time it was too runny. The second time the consistency was great but the flavor was not what I was looking for. Luckily third times the charm!

The shortbread on these bars are like my Twix Bars but I decided to use brown sugar this time. The mix of semi-melted chocolate chips with the toffee crunch and let’s not forget the caramel make these bars decadent! Since caramel is John’s favorite I knew adding a splash of bourbon would just give it just one more layer of flavor. The best part is you can serve them warm and a la mode or cold right from the fridge with a huge glass of milk.

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Chocolate Crunch Bars with Bourbon Caramel Sauce

Ingredients

• 1 cup chocolate chips
• 1/2 cup toffee bits
• *Shortbread
• 1 stick butter cut into small pieces
• 1 cup flour
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• *Bourbon Caramel
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1 1/2 tablespoons Bourbon

Instructions

• Preheat oven to 350 degrees. Combine all shortbread ingredients in food processor and pulse a few times until you get a crumb like mixture.
• Line 8 x 8 pan with foil (this helps you pull the bars out easily at the end). Butter the bottom and sides of foil/pan. Pour shortbread mixture into pan and press down to form a layer on the bottom. Bake for 12 minutes. Let shortbread cool for about 15 minutes.
• Add chocolate chips and toffee bits to form another layer on top of shortbread crust. Bake for 20 minutes. Remove from oven and place on a towel in the fridge.
• While cooling, make the caramel. Mix brown sugar, cream and butter over medium low heat. While cooking whisk gently for 5-7 minutes or until thick. Add in vanilla and whiskey. Cook for another 2-3 minutes.
• Turn off heat and cool completely.
• Drizzle caramel on bars. Refrigerate for at least 4 hours before serving. Serve warm for a softer gooey bar with ice cream or cold for more of a hard crunch bar.

 Menu for the Week

Mixed Greens with Roasted Beets and Caramelized Onions

Goulash and Glazed Carrots

Spaghetti with Basil Pistachio Pesto and Cheesy Garlic Bread

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So just like some of my random stories and memories I instantly thought Lions, Tigers, Bears OH MY and I thought well this recipe wouldn’t be the same without these three ingredients so here it is! And who doesn’t like at least one of the ingredients in this title?

I had never even heard of an “Irish Car Bomb” until I met John. Basically it is Whiskey + Beer + Baileys = not a drink for Lauren. For those of you who have not tried it – it’s made by dropping a shot of Baileys Irish Cream and Irish Whiskey into a pint of Guinness Beer.

Add those same ingredients into a cake and I will definitely have a couple of pieces.

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Chocolate Guinness Bundt Cake

This boozy Chocolate Guinness Bundt Cake might have a controversial name given it's more commonly referred to as an Irish Car Bomb Bundt Cake. Yet, there's nothing controversial about the flavors! With a combination of Guinness beer, Irish Whiskey, and Baileys, you'll have one incredible St. Patrick's Day dessert!

Course Dessert

Cuisine American

Keyword Chocolate Guinness Bundt Cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Refrigeration 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 452kcal

Ingredients

• Cake Batter
• 2 1/2 cups all purpose flour
• 1 teaspoon. baking powder
• 1 cup butter
• 1 cup Guinness beer
• 1 cup sour cream
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2 eggs
• Ganache
• 3 oz. dark chocolate chips
• 3 oz. semi sweet chocolate chips
• 2 tablespoons melted butter
• 1/2 cup cream
• 3 tablespoons Jameson Whiskey
• Baileys Irish Cream Frosting
• 4 cups powdered sugar + more if needed
• 1 cup butter
• 6 tablespoons Baileys Irish Cream
• Hershey's Milk Chocolate Bar for shavings, if desired.

Instructions

• Preheat oven to 350° F. Prepare a 12-cup bundt pan by buttering it well and dusting it with flour.

To make the ganache:

• Place chocolate chips and butter in a microwavable bowl and melt in microwave in increments of 30 seconds. Stirring in between until smooth and completely melted.
• In a saucepan, add cream and bring to a boil. Pour chocolate mixture in but don't stir. Let it sit for about 2 minutes. Then stir in whiskey. Put in fridge for 5 minutes. Stir. Continue stirring every 5 minutes until the mixture becomes cool - but not solid.

To make the cake batter:

• Bring the Guinness beer and butter to a simmer. Whisk in cocoa powder. Remove from heat. Cool.
• Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add the cooled beer mixture and mix on low speed.
• Into the prepared bundt pan, add 1/2 the batter, then add in ganache, then the remaining batter. Bake 40-50 minutes, until a toothpick inserted in the middle comes out clean. Allow for the cake to cool completely before frosting.

To make the frosting:

• Whip butter, add in powdered sugar 1 cup at a time. Add in the Bailey's. If the frosting becomes too liquid add more sugar, a tablespoon at a time.

Notes

This cake is very rich, so you may want to cut thin slices which would make for more servings. People can always go back for a second slice!

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 76g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 221mg | Fiber: 3g | Sugar: 55g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 2mg

The post Whiskey, Guinness, Baileys OH MY Bundt Cake appeared first on Easy Recipes From Home.

Pictures updated September 2015

Good thing I baked extra because the minute my back was turned they tried stealing some off my plate. I saw a recipe for Brown Butter Oatmeal Chocolate Chunk cookies awhile back and wanted to try out the basic premise behind these. But then the other day I got even more excited when I saw these Cranberry Pistachio Biscotti.

So I thought why not throw them all in together and add some Heath toffee (random ingredient in my pantry I wanted to use but taste just as great without). Luckily I have a coworker, Rachel who I exchange treats with a lot that I can count on to take some of these off my hands so I don’t eat too many!

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Brown Butter Pistachio and Chocolate Chip Cookies

Ingredients

• 1 stick of butter
• 1 1/4 c. flour
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 c. light brown sugar
• 1/2 c. sugar
• 1 Egg
• 2 tsp. vanilla
• 3/4 c. semi sweet chocolate chips
• 1/2 c. pistachios shelled and chopped
• 1/3 c. toffee optional

Instructions

• Melt butter in sauce pan over medium heat. Constantly stir the butter for about 5-6 minutes, even when it bubbles/foams. It should be an amber color (if not heat a little longer). Take off heat and let it cool to room temperature.
• Preheat oven to 375 degrees. In medium bowl, combine flour, baking powder, cinnamon, and salt.
• In standing mixer, cream together 2 sugars and cooled butter using paddle attachment. Add in egg and vanilla. Stir until incorporated.
• Add in dry ingredients from bowl. Once fully stirred, by hand mix in chocolate chips, pistachios, and toffee. (The toffee gives the cookies another layer of flavor).
• Scoop dough with ice cream scooper onto a baking sheet. Press palm of hand into cookies to flatten them. Bake 7-9 minutes or until golden brown.
• Let it cool for about 10 minutes then enjoy with a big glass of milk!

The next ones I want to try on my list are some Andes Mint Cookies and since John is not a big mint fan I guess I will have to have them all to myself…and share one or two with Rachel.

Have a favorite cookie recipe? Please share!!

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