These coffee cake cookies have a soft vanilla cinnamon cookies base with a cinnamon streusel on topping. These cookies are easy to make, require no chilling, and taste just like coffee cake! If you’re not familiar with coffee cake, it is a crumb cake usually …
Cinnamon swirl banana bread is an easy to make moist banana bread with a cinnamon sugar swirl inside and more cinnamon sugar on top! WHY YOU’LL LOVE THIS Cinnamon Swirl BANANA BREAD Easy. I love how easy this recipe is and everything is done by hand! …
Peaches and cream cheese strudel is made up of peaches and sweetened cream cheese, wrapped up in puff pastry. Easy and so delicious!
Easy. This recipe is so easy to make. It’s as simple as unwrapping the puff pastry, adding the fillings, wrapping it up, and baking!
Peaches and Cream flavour. The peaches and sweetened cream cheese give that amazing peaches and cream flavour.
Amazing texture. With a crispy pastry outside and a soft, creamy texture on the inside this strudel is just amazing!
Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 1 hour or you can leave it to thaw in the fridge over night.
In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
Preheat oven to 400 F and line a large baking sheet with parchment paper.
Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
Add the sliced peaches on top of the cream cheese.
There are many different sizes of puff pastry out there. If you find that it’s looking too full and not going to close up leave out a few tablespoons of the filling.
Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold.
Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern.
Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before adding the glaze.
In a bowl mix the powdered sugar, milk, and vanilla extract until combined and smooth.
Drizzle the glaze over the strudel and enjoy warm.
This strudel are best eaten the day the are made and do not keep well.
You’ll find puff pastry dough in the freezer section of the grocery store, usually beside the pre-made pie crusts.
No, you want to make sure it’s puff pastry and not phyllo pastry. The phyllo pastry is thinner and has a lower fat content and will not produce the same result.
Yes, you can use canned or fresh peaches for this recipe. Be sure to drain out the juice of the canned peaches.
If you make this peaches and cream cheese strudel please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
These layered s’mores brownies are fudgy, gooey, and easy to make. A layer of graham crackers, fudgy brownie, and topped with marshmallows. Perfect for summer! WHY YOU’LL LOVE Them Perfect texture. These brownies have a crunchy graham cracker base, a fudgy brownie layer, and a gooey …
S’mores magic cookie bars are made up of graham cracker, sweetened condensed milk, chocolate, and marshmallows. These easy to make bars taste just like a s’more. WHY YOU’LL LOVE THESE MAGIC COOKIE BARS S’mores flavour. I love how these bars are a fun twist on …
S’mores Chocolate Chip Cookies are a chewy cookie full of chocolate chips, graham cracker pieces, and has a gooey marshmallow stuffed in the centre. These cookies are easy to make and require no chilling! They’re the perfect summer cookie!
Perfect texture. They have a chewy centre with slightly crispy edges.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Tastes like s’mores. With graham crackers, chocolate, and a gooey marshmallow in the middle these cookies definitely have that amazing s’mores flavour.
Perfect summer cookie! Sometimes you can’t make it to the campfire in the summer, these cookies are the next best thing.
S’mores are a favourite summer treat in Canada and the United States. Usually made beside a campfire, these treats are contain a roasted marshmallow that is placed between two graham crackers, and has a pieces of chocolate inside as well.
Start by preheating the oven to 350 F and line baking sheets with parchment paper.
In a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 3. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
In a second bowl whisk together flour, baking soda, and salt.
Add dry ingredients into wet and mix until combined.
Fold in the chocolate chips and graham cracker pieces.
Using a medium cookie/ice cream scoop3 tbsp worth of dough, push your knuckle in the centre to create a whole. Add half a marshmallow pieces inside and gently squeeze the sides to secure the marshmallow. The marshmallow should be visible in the centre to the cookie dough ball.
Place the balls on to the baking sheet 2 inches of space between cookies.
Bake for 10-12 minutes or until cookies are golden brown on the edges. Top warm cookies with extra chocolate and graham cracker pieces.
Let the cookies cool to room temperature on the baking sheet before moving.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
S’mores is actually short for some more and is the name given to this dessert.
If you can’t find graham crackers the next best thing would be digestive biscuits/ cookies.
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
No you can not. These cookies need to be larger to make sure the marshmallow stays inside the cookies.
If you make these s’mores chocolate chip cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
These chocolate oatmeal chocolate chip cookies are chewy, easy to make, and is a no chill recipe! Chocolate oatmeal cookie base full of chocolate chips! WHY YOU’LL LOVE THEM Perfect texture. They have a chewy centre with slightly crispy edges. No dough chilling required. The recipe comes …
These cosmic brownie cookies are a fudgy brownie cookie topped with chocolate ganache and rainbow candies. This is easy to make, no chill recipe is done by hand. A copycat version of Little Debbies Cosmic Brownies in cookie form. Why You’ll Love Them Brownie cookie …
Oreo red velvet cookies are chewy and tasty red velvet cookie full of crushed oreos and white chocolate chips. Best of all the recipe is easy to make and requires no chilling.
Perfect texture. They have a chewy centre with slightly crispy edges.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Oreos and chocolate chips. Oreo and red velvet are a match made in heaven! If you’ve never tried it you are missing out.
Amazing taste. They have the perfect red velvet flavour which goes perfectly with the white chocolate chips.
No vinegar. Red velvet cookies traditionally use vinegar but I know some people find the taste overwhelming. Instead this recipe uses buttermilk so you still get that red velvet tang but it’s not overwhelming.
Start by preheating the oven to 350 F and line baking sheets with parchment paper.
In a large zip lock bag at the oreos. Crush them into small chunks. Set aside.
In a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 3.
Add in the egg and egg yolk. Beat until mixture is well combined. Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.
In a second bowl whisk together flour, baking soda, and salt.
Add dry ingredients into wet and mix until just combined. Fold in the white chocolate chips and crushed oreos.
Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Top cookies with some small chunks of oreo cookies.
Bake for 10-12 minutes or until cookies are golden brown on the bottoms. The middle might seem a little soft still but will harden up after cooling. Top warm cookies with extra white chocolate chips. Let cookies cool to room temperature on the pan before moving.
I use chocolate oreos but you can use any oreo flavour you enjoy. You want to make sure that they are regular stuffed oreos, not double/mega stuffed.
If you have to you can substitute the buttermilk for regular milk. However, the buttermilk gives these cookies that slightly tangy flavour that is expected with red velvet cookies.
For chewy cookies, the trick is not over bake them. Cookies may still seem soft in the middle but will harden up after cooling. Once edges/ bottom are a golden brown the cookies are done. Let the cookies fully cool on the baking trays.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8 minutes until edges are golden brown.
If you make these oreo red velvet cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Red velvet brownie bites are fudgy bite sized brownies that are full of white chocolate chips. This easy recipe creates perfect brownies, with a shiny top, and full of red velvet flavour. I love red velvet and I love bite sized brownies so naturally I …