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Almond Thumbprint Cookies Recipe

Almond Thumbprint Cookies
These almond thumbprint cookies are great to prepare for Christmas! There are three parts to this recipe- the dough, the filling and the glaze. You will want to plan ahead for this recipe because the dough needs to be chilled for at least 4 hours before preparing the cookies for baking. You can prepare the dough the night before and make the cookies in the morning if you wish. The filling is simply raspberry jam but you can use other flavors as well—I used raspberry, apricot and blackberry. The glaze is a combination of confectioners’ sugar, milk and vanilla or almond extract. Enjoy.

Almond Thumbprint Cookies

Almond Thumbprint Cookies


  • 1 cup unsalted butter (softened to room temperature)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups + 2 Tablespoons all-purpose flour
  • ½ cup raspberry jam


  • 1 cup confectioners’ sugar
  • 1-2 tablespoons cream or milk
  • 1 teaspoon vanilla or almond extract


  1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until it is creamy (about 1 minute). Turn he mixer to medium speed and add in the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer to low and beat slowly until a soft dough has formed. Press the dough down to compact it and tightly cover the bowl with plastic wrap. Place into the refrigerator and chill until firm (at least 4 hours).
  2. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Shape the prepared cookie dough into balls that are about 1 tablespoon of dough per ball (make sure that they are nice and smooth). If the balls or dough become too sticky and/or have gotten a little soft after rolling, place them back into the refrigerator to firm up (you do not want soft dough at all). Make an indentation with your thumb into each ball (the dough may cracked slightly when you press into it, smooth it out with your fingers if you can). Fill each thumb print with ½ teaspoon of jam or however much it can hold.
  3. Place into the oven and bake the thumbprint cookies for 14-15 minutes or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
  4. To prepare the glaze- whisk the glaze ingredients together until smooth. Add more milk or cream to thin out the glaze or add more confectioners’ sugar if you would like it to be thicker. Drizzle the glaze over the cooled cookies. The glaze will set within a couple of hours. 


Adapted from Sally’s Baking Addiction

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Pumpkin French Toast Recipe

Pumpkin French Toast
Pumpkin French toast makes a great breakfast for the colder months and the holidays. This is very similar to classic French toast but uses ingredients such as pumpkin puree and pumpkin pie seasoning to make the French toast taste like a pumpkin pie! I like to use Texas toast for this recipe but you could use sliced French bread as well. You can use either a nonstick skillet or a griddle for this recipe. I prefer a griddle because I can cook several pieces of the toast at ounce. Once the French toast is cooked I like to top it off with a little maple syrup and whipped cream. Enjoy.

Pumpkin French Toast

Pumpkin French Toast

Yield: 8 Servings


  • 3 large eggs
  • ½ cup half-and-half cream
  • ¼ cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup finely chopped walnuts
  • 8 slices Texas toast


  1. In a large bowl whisk the eggs, half and half, pumpkin puree, cinnamon, vanilla extract, pumpkin pie spice, and walnuts.
  2. Heat a lightly oiled non-stick skillet or griddle to medium heat.
  3. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skillet. Stir the mixture between dips to keep the walnuts from settling on the bottom. Cook the bread until golden brown on one side (about 3 minutes), flip and cook until golden brown on the other side for about 3 minutes. Repeat with the remaining slices of bread.


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Chocolate Chip Cheesecake



For the crust

1 1/2 cups graham cracker crumbs (10 crackers: 1 bag)

6 tablespoons unsalted butter, melted


For the filling

32 ounces (4 blocks) low fat cream cheese at room temperature

1 1/2 cups sugar

4 whole extra-large eggs, at room temperature

1/4 cup sour cream, low fat

1 1/2 teaspoons pure vanilla extract

1 cup mini chocolate chips


For the ganache

1/2 cup heavy cream

3/4 cup chocolate chips (milk chocolate or semi sweet)



Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers and melted butter in a bowl until moistened.

Pour into a 9-inch springform pan.

With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.

Bake for 8 minutes.

Cool to room temperature.

Raise the oven temperature to 450 degrees F.


To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.

Scrape down the bowl and beater, as necessary.

With the mixer on low, add the sour cream, and vanilla.

Fold in the chocolate chips.

Pour into the cooled crust.

Bake for 15 minutes.

Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes (DO NOT open the oven door when you lower the temperature.)

Turn the oven off and open the door wide.

The cake will not be completely set in the center.

Allow the cake to sit in the oven with the door open for 30 minutes.

Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled.

Wrap and refrigerate overnight.  *Lowering the temperature and letting it cook for a little longer allows it to cook all the way through without browning it or making too many cracks in the top.

Turning off the oven and letting the cake sit inside with the door cracked is a great trick to continue cooking it, but it won’t brown or burn.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.

Leave the cake on the bottom of the springform pan for serving.


To make the topping, heat the heavy cream and chocolate chips in a double boiler over low heat.

Once the chocolate has melted and is stirred in, remove the bowl from the heat and let it cool.

Allow it too cool to room temperature. It will thicken as it cools. But you will still be able to pour it onto the cheesecake.

Carefully pour the ganache into the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge.

Refrigerate until ready to serve.


Source: Chocolate Chip Cheesecake | Fat Girl Trapped in a Skinny Body

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Chocolate Peanut Butter Balls Recipe

Chocolate Peanut Butter Balls
Chocolate peanut butter balls are an amazing treat to prepare for the holidays. This recipe consists of balls of peanut butter that are coated with melted chocolate. What is great about this recipe is that it consists of only a few ingredients, most of which you probably already have on hand. I decided to drizzle melted white chocolate on top of the peanut butter balls to give them a better appearance but it is totally optional, they will still taste amazing without the white chocolate. Once the peanut butter balls are coated with the chocolate they are placed into the refrigerator until the chocolate has hardened. Enjoy.

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls


  • 2 cups creamy peanut butter
  • ¾ cup salted butter (softened)
  • ½ teaspoon vanilla extract
  • 3 ¾ cups powdered sugar
  • 2 packages (1 lb each) chocolate candy coating


  1. In a large bowl mix together the peanut butter, salted butter, and vanilla extract until well combined. Add in the powdered sugar, a little at a time, mixing each time powdered sugar is added until combined. Mix in the powdered sugar until the mixture holds together well in a giant ball in the mixing bowl. Cover and refrigerate for 15-25 minutes until the mixture has firmed up.
  2. Line a large baking sheet with parchment paper. Remove the dough from the refrigerator and shape the dough into 1-inch balls and place onto the baking sheet. Place into the refrigerator again for about 15-20 minutes.
  3. Melt the chocolate according to package directions. Dip the peanut butter balls one at a time into the melted chocolate, using a fork of spoon. Let the excess chocolate drip off and place the dipped peanut butter ball onto parchment paper. Repeat until all of the balls are covered.
  4. Optional step: melt about 1lb of white chocolate candy coating according to package directions. Using a fork drizzle the melted white chocolate over the peanut butter balls.
  5. Place into the refrigerator and chill until the chocolate has hardened and ready to serve.

Adapted from Mom Fabulous

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