Thursday, July 31, 2014

Peanut Butter Cupcakes with Marshmallow Cream Cheese Frosting

Okay, so this summer I have unfortunately not baked as much as I would have liked to. (Hence the lack of posts.) Work and roommate boding has taken up most of my time.  Not that I haven't had a BLAST this summer!  I mean how could you be bored with sushi dates, a harry potter marathon, late night walks to DQ down the street, and Sunday nights at the swing dancing club in town!

But, I did have time to make these fantastic cupcakes!  My roommate who doesn't usually like peanut butter flavored things said she loved them!  My other roommate was real sad there were only two left when he finally got to them.

The flavors between the cupcake and frosting are surprisingly complimentary.   Cream cheese frosting is usually too rich for me, but the addition of the marshmallow fluff makes it perfect!

Peanut Butter Marshmallow Cream Cheese Cupcakes
Recipe Adapted From: Cinnamon Spice and Everything Nice 

1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla 
8 ounces cream cheese, softened
1 stick unsalted butter, softened
4 cups confectioners sugar
2 cups marshmallow fluff
1 tsp vanilla 

Preheat your oven to 350 degrees and line your cupcake pan with paper liners.

In a bowl, whisk together the flour, baking powder, salt and baking soda.

In the bowl of a mixer, beat the butter and sugar together until it is light and fluffy.  This should take about 2-3 minutes. 

Add the peanut butter to the butter and sugar and beat for another 2 minutes.

Add in the eggs, one at a time, and beat for 30 seconds or so after each addition.  Make sure to also scrape down the sides between too. 

With the mixer speed on low, add the dry ingredients in thirds, alternating with the sour cream and vanilla.  Start and end with the dry ingredients. DO NOT OVER BEAT. 

Fill the muffin liners about 3/4 full.  Bake for 18-20 minutes, after a toothpick comes out clean.

Let cupcakes cool for about 5 minutes in the pan before moving to a wire rack to cool completely.

Beat the cream cheese and butter together on medium until it is light and fluffy, about 2 minutes.
Add the  sugar and beat on low until combined, then increase speed to medium and beat for about 5 more minutes.  Scrape down the sides occasionally.

Beat in the marshmallow fluff and vanilla on low for about 2 minutes.  

Refrigerate for at least 20 minutes before piping onto the cupcakes.

Enjoy! :)

Monday, June 16, 2014

Chocolate Caramel Toffee Buttercream Cupcakes

Today, well I guess yesterday, I delivered these unbelievably delicious cupcakes to a graduation party along with my Vanilla Raspberry Cream Cheese Cupcakes.  

Eleven dozen taken, eleven dozen eaten.

I could not count the number of compliments I received on the cupcakes!  I even had a few people ask me for a card!

Let me tell you, I was just glowing with pride the whole time.  I couldn't be happier with people's reactions!

These cupcakes are delectably dark with a flavor unlike the normal chocolate cake.  The toppings on this cupcake compliment it so well, you'd think it was hand picked by gods.  Chocolate gods.  

But don't take my word for it, bake them and see for yourself!

Chocolate Caramel Toffee Buttercream Cupcakes
Recipe Adapted From Buttercream Culture

3 ounces bittersweet bakers chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Dark Chocolate Chips
Toffee Bits
  1 cup butter, softened
1/2 cup powdered sugar
1 cup caramel sauce

Preheat your oven to 350 degrees, and line your muffin tin with cupcake liners.  

Put the chopped bakers chocolate and cocoa powder into a medium sized bowl, then pour the hot coffee over top.  Whisk the mixture briskly until smooth.  Refrigerate the mixture for about 20 minutes.

Whisk the flour, sugar, salt and baking soda together in a medium bowl, set aside.

When the chocolate mixture is ready to come out of the refrigerator, whisk the oil, eggs, vinegar, and vanilla into it until smooth.  

combine the flour and chocolate mixtures and either whisk or beat with an electric mixer until smooth, do not over mix!

Fill the cups about 2/3 full, and bake for 17-19 minutes.  Cool cupcakes in pan for a few minutes before removing to a wire rack and allow them to cool completely. 

Melt the chocolate chips either in a double boiler or a microwave safe bowl.  If using the microwave be careful not to overheat, do a 30 second interval and then reduce to 15 second intervals.  Stir the mixture thoroughly between intervals.  
Dip your cupcake into the melted chocolate covering the top.  Tap it on the counter a few times to smooth out the chocolate, then sprinkle with toffee bits.

Allow these to cool completely before adding the buttercream.  They can be placed in a refrigerator to speed up the process.

Place butter in the bowl of an electric mixer and mix until light and fluffy.  
Add the powdered sugar and beat for a few minutes.

Add the caramel and beat on high for about 3 minutes.

Place the buttercream in the fridge for about 10-15 minutes before piping.

Enjoy!  :)

Thursday, May 22, 2014

Vanilla Cupcakes With Raspberry Cream Cheese Frosting

It is finally summer!  Exams are over, homework is done, getting up early is over!  I can't even tell you how happy I am to be done with my sophomore year of university!  I'm officially a junior, which makes me an upperclassman!  

Holy crap.

I feel SO old!  I know, I know, I'm still young, but really, I feel like life is just flying by.

This summer I plan on having a ton of fun, baking a lot, getting a scrap book or two finished, and being a nanny for a six year old girl.

This little girl is one of my favorite kids that I babysit for.  She's well mannered, fun to talk to, and kind-hearted.  

This little girl also has an older sister who is graduating from high school this year.  Consequently, she will be having a fabulous graduation party!  And who did her parents ask to make cupcakes for it??  Me!  I always feel so special whenever I get asked to make desserts for an event, it's kind of like other people believe in my dream too.  

I prepared three different cupcakes for the party; these vanilla cupcakes with raspberry cream cheese frosting, peanut butter cupcakes with marshmallow cream cheese frosting, and chocolate cupcakes with chocolate and toffee topping and caramel buttercream frosting.  

Oh boy, oh boy were they all delicious!  I was very proud of myself actually.

These vanilla raspberry cream cheese cupcakes are excellently refreshing, and provide a wonderful amount of sweetness without it being too much.  This recipe also offers great versatility, if you don't like raspberries you can substitute them out for strawberries or blackberries!

Vanilla Cupcakes with Raspberry Cream Cheese Frosting
 Recipe Adapted From: Glorious Treats

1 1/4 C cake flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 C sugar
1 1/2 tsp. pure vanilla extract
1/2 C vegetable oil
1/2 C buttermilk

Preheat your oven to 350 degrees and line a cupcake pan with paper cupcake liners.

In a small to medium sized bowl combine the cake flour, baking powder, baking soda, and salt with a whisk. (You are welcome to switch out the cake flour for an all purpose but you will not have the same end result!  The cupcake will be denser.)

In a large bowl, or the bowl of an electric mixer, beat the eggs for about 20 seconds.  Add in the sugar and beat for another 30 seconds.  Add in the vanilla and oil and beat until all ingredients are well combined.

With the mixer set on low, add half the flour mixture and beat.  Now, add half the buttermilk and beat, being sure to scape down the sides of the bowl in between.  Repeat the process once more, and be careful to only being until just combined.  

Expect the batter to be thin when finished.

Pour the batter into the liners about 2/3 full.  

Bake cupcakes between 11-14 minutes depending on your oven. (mine took 11)  When a toothpick comes out clean they are done.  

Allow the cupcakes to cool in the pan for about 2 minutes before moving them to a wire rack.

1 1/2 sticks of butter, softened
8 oz cream cheese, softened
4 C powdered sugar
1 tsp. vanilla extract
3 Tbsp. raspberry puree, made from about 1/2 C fresh raspberries 

In a large bowl, beat the butter with an electric mixer until smooth.

Add in the cream cheese and beat until the two are fully incorporated.

Add the powdered sugar, one cup at a time, scraping down the sides each time.

Add vanilla and beat.

Beat in the raspberry puree, half at a time.  Beat for an extra 30 seconds to 1 minute after the last of the puree has been incorporated.

Place frosting in a refrigerator for at least 1 hour before frosting to allow it to firm up.

Enjoy! :) 

Thursday, May 8, 2014

Nutella Chocolate Chip Cookies

Who doesn't love Nutella?  Crazy people that's who!  

Sure, it's still a close second to peanut butter in my book but nevertheless I love the stuff!

It gives you an excuse to each chocolate for breakfast! Who's going to argue with that?

Anyway, I decided to make this recipe because I had some ingredients I wanted to use up and these fit the bill.  Not only were these cookies INSANELY easy to make, but they were absolutely scrumptious to eat!

Nutella Chocolate Chip Cookies
Recipe Adapted From: Lovin' From The Oven

1/2 C unsalted butter, softened
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 C Nutella
1 egg
1 tsp. vanilla
1 1/2 C flour
1 tsp. baking soda
1/4 tsp. salt
1/3 C mini chocolate chips

Preheat your oven to 350 Degrees and line a baking sheet with parchment paper.

Cream the butter and sugars together until it is light and fluffy.  Stir in the egg, vanilla, and Nutella with a wooden spoon.

Add in the flour, baking soda and salt and mix until combined, do not over mix!  Fold in the chocolate chips.

Drop large Tablespoon sized portions onto the sheet and bake for 6-8 minutes.

Let cool for a couple minutes on the pan before removing.



Tuesday, April 22, 2014

Soft Blueberry Cookies with Lemon Glaze

As winter is coming to a close and spring is finally peeking its head through the clouds I start to crave things like fresh fruit smoothies, iced sweet tea, home grown vegetables, and a colorful fruit salad.

I don't know about you, but I could sit down and eat fruit for days!  Especially delicious, juicy berries!

If you know anything about me, you also know that I have dangerously active sweet teeth.  Not tooth, teeth.  I'm talking like every tooth I have is a sweet tooth.

If I didn't know how nutritionally awful it was for me, I could definitely survive on cake, cookies, pie and candy. 

I actually gave up chocolate for lent this year, and, let me tell you, it may be the hardest thing I've ever done.

These cookies are the perfect combination between my (our?) love of fresh fruit and sugar.  They are so soft and filled with fresh blueberries that burst in your mouth when you take a bite.  The lemon glaze on top of the cookies is so refreshing, it almost feels like you aren't even eating a cookie!

I also slightly altered the original recipe to improve it health wise, and you can't even tell! 

Soft Blueberry Cookies with Lemon Glaze
Recipe Adapted from: A Happy Food Dance

1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 C unsalted butter
1/2 C natural apple sauce
1 C brown sugar
1 C granulated sugar
2 eggs
2 tsp. vanilla extract
3 C old-fashioned oats
1 1/4 C blueberries
1 C powdered sugar
Juice of one lemon

Preheat your oven to 350 Degrees (make sure your rack is in the middle position) and line your baking sheet with parchment paper.

Whisk, or mix with a fork the flour, baking powder and salt in a small bowl.

in a separate bowl, or bowl of a stand mixer, cream together the butter, apple sauce, and sugars until creamy.  Should take about 2 minutes.

Beat in the eggs, one at a time, then incorporate the vanilla.

With a wooden spoon or spatula, stir in the flour mixture until just moistened.  Stir in the oats, and then the blueberries.  Be gentle when stirring in the blueberries so you do not crush them.

Spoon the dough out onto the parchment paper, spacing them 1-2 inches apart.

Bake for 12-14 minutes, the edges should just be turning golden brown.  

Allow the cookies to cool on the sheet for 2-3 minutes before transferring them to a wire rack.

While the last sheet of cookies are in the oven, measure out the powdered sugar into a small bowl.  Squeeze the lemon over top and mix until smooth.  The glaze should be a little thinner than the consistency of royal icing, you may need to add more powdered sugar depending on the size of the lemon.

Drizzle the glaze over the cookies after they are nearly cooled, and allow it to harden.

For best preservation, store in an airtight container.

Enjoy! :)

Tuesday, April 15, 2014

Cinnamon Bread

My family absolutely loves it when I bake bread.  Banana bread, yeast bread, cheesy bread; it doesn't matter!

Every single time I come home my mother presents me with a bag of frozen bananas, or a new recipe she wants me to try out. 

As soon as the smell of baking bread begins to fill the house, my brother races to the kitchen and asks what I'm making.  (His favorite is Banana Bread)

My family is definitely my biggest fan.

This bread recipe was one my mom emailed me, begging me to make. 

Nobody was disappointed.

Cinnamon Bread
Recipe Adapted form: Redfly Creations
1 C butter, softened
2 C sugar
2 eggs
2 C buttermilk
4 C flour
2 tsp baking soda
2/3 C sugar
2 tsp cinnamon

Preheat your oven to 350 Degrees and grease a loaf pan.

Cream together the butter, sugar and eggs in a large bowl until smooth.

Add the buttermilk, flour, and baking soda.  Mix until fully incorporated. 

Mix together the topping ingredients in a separate bowl.

Pour half the batter into the loaf pan, then sprinkle 3/4 of the topping mixture on top. 

Pour the rest of the batter into the pan, and sprinkle on the remaining topping mixture.  Swirl with a knife.

Bake for about 45 minutes, test with a knife to be sure the bread is done.  Allow the bread to cool in the pan for about 20 minutes before removing. 

Enjoy! :)

Sunday, April 13, 2014

Apple Granola Muffins

A couple weeks ago my school was off for spring break.  Many people I know went to places like South Padre, California, or Florida.  But me, I went home for the weekend and then came right on back to good ole' Lincoln, Nebraska. 

Exciting right? 

While I was home, I took advantage of my mother's credit card to buy ingredients to bake all kinds of scrumptious goodies. 

This was definitely not to the displeasure of my mother though; in fact, she presented me with various recipes to make for her!  So really, we all benefited right?

These muffins are a recipe that my mother found in one of her several "mom magazines."  I believe it was Good Housekeeping. 

Not only were they delicious, but also packed full of healthy and filling ingredients.  Definitely a better choice than the package of mix with the long list of ingredients you can't pronounce.  

Even my extremely picky brother thought they were tasty!  And that is a feat, let me tell you.

These were described as a "One-Sentence Recipe" because they are so easy to make.  They even make the perfect amount: one dozen!

Apple Granola Muffins
Recipe Adapted From Good Housekeeping Magazine

2 C all purpose baking mix (Bisquick)
2/3 C milk
1/3 C packed brown sugar
1 egg
2 Tbsp melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 apple, peeled and choped
1/2 c crumbled granola
1/2 c dried cranberries

Preheat your oven to 375 Degrees and line a muffin tin with paper liners.

Mix the baking mix, milk, brown sugar, egg, butter, vanilla and cinnamon in a large bowl.

Stir in the apple, granola and cranberries.  

Fill liners 3/4 full and bake for 15 to 18 minutes.  Test with a toothpick to ensure they are done.

Enjoy! :)

Monday, March 24, 2014

Vanilla Sugar-Doodle Cookies

I am well into my second semester of my sophomore year of college. 

First and second exams have happened, papers have been written, lab reports have been submitted.

I needed some kitchen time to de-stress and forget about school for awhile.

These cookies are so simple, I had all the ingredients I needed already!  (which is good for my bank account)

But don't let their simplicity deter you.  These may not seem like the kind of cookie you crave, and think about while you lay in bed at night, but believe me when I say these cookies are ADDICTING. (I ate three in one class alone)

You may be thinking I'm just being biased, and of course I'm going to think my own baking is fantastic, but I chose two lucky friends to try these out as well and they more than agreed with me!

Vanilla Sugar Doodle Cookies
Recipe Adapted From: Averie Cooks

1/2 C unsalted butter
1/2 C granulated sugar
1/2 C packed brown sugar (light or dark)
1 large egg
2 Tbsp milk
1 1/2 tsp. vanilla extract
1 3/4 C all purpose flour
1 tsp. baking soda
1/4 tsp. salt

Preheat your oven to 350 degrees, and line your baking sheet with parchment paper.

Beat the butter on low speed until smooth, takes about 1 to 2 minutes.

Add both sugars and cream thoroughly with the butter.

Add egg, milk, and vanilla and beat on medium until light and fluffy, scraping sides as you go.  This will take about 4 to 5 minutes.  It is very important to beat the dough long enough to ensure the cookies rise and do not fall.

Add the flour, baking soda, and salt.  Mix on low until just combined, about 1 minute. 

Drop large spoon-fulls of the dough onto the parchment paper, about 3 Tbsp.  Give them at least two inches in-between cookies.  Bake for about 8-10 minutes, depending on your oven.  (mine took just over 8 minutes)  They will be a nice golden color.

Allow cookies to cool for at least 2 minutes before transferring them to a cooling rack or wax paper or cutting board, whatever tickles your fancy. 

This recipe is for a smaller batch, 18-20 cookies, so if you need a lot make sure you double the recipe!

Enjoy! :)

Wednesday, February 12, 2014

Coconut White Chocolate Blondies

Valentines day is quickly approaching and to get in the spirit I decided to make these yummy, adorable heart shaped blondies! 

These little treats are absolutely fantastic!  

Maybe it's just because I'm a big fan of blondies, but more likely, it's because they are actually incredibly delicious!

**Just in: my little who had never had a blondie before said it was "so freaking good!"  

Coconut White Chocolate Blondies
 Recipe Adapted From: Baker By Nature

1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup white chocolate chips
1/4 cup shredded coconut 

sprinkles (optional)

Preheat your oven to 350 Degrees and prepare an 8x8 baking pan with non stick spray and parchment paper.

Melt butter in a small bowl.  In a medium bowl mix the two sugars together.  Pour the butter into the sugar and mix until smooth.  

In another small bowl, beat the egg with the vanilla and salt.  Pour egg into sugar mixture and stir until fully combined.  

Stir in flour until incorporated.  

Fold in chocolate chips, coconut, and sprinkles.

Pour batter into the baking pan, and spread out to an even layer.  Bake for 25-28 minutes, a knife should come out clean.

Let cool 30 minutes before cutting and serving.  


Saturday, February 8, 2014

Jam Thumbprint Cookies

Bonding with my little will never get old.  I love that we can hang out and watch movies and talk about whatever and still have an awesome time.  

We decided that baking was a definite necessity and I had just the recipe to try out.

I found this recipe on Pinterest (shocker), and it sounded different than any cookie I'd ever made before.  

These cookies are comparable to a shortbread cookie, and combined with the sweetness of the jam they are wonderful!

Jam Thumbprint Cookies
Recipe Adapted from: Baker by Nature

3 Sticks of Butter or Margarine, Softened
1 Cup Sugar 
1 tsp. Vanilla
3 1/2 Cups All-Purpose Flour
1/4 tsp. Salt
1 Egg, beaten with 1 Tbsp. Water
1 Cup Sweetened Flaked Coconut
Jam/Jelly of your choice (I used grape, strawberry, and Pina Colada)

Cream together the butter and sugar in a large bowl, until just combined.

Add vanilla and stir in thoroughly. 

Sift together the flour and salt in a separate bowl.

Slowly add the flour mixture to the butter mixture, and mix until the dough begins to come together.

On a floured board or counter, knead dough together and form a disk shape.  Wrap the dough in plastic and place in your refrigerator for 30 minutes.

Preheat your oven to 350 Degrees.

Prepare the egg and water in one bowl, and the coconut flakes in another.

Roll the chilled dough into 1 inch balls, dip in the egg wash, then roll in the coconut.

Place the balls onto an ungreased cookie sheet.  These cookies do not spread much, so you can place them pretty close to each other.

Press a circle into the top of the ball, creating a place to drop the jam.

drop about 1-1 1/4 teaspoon of jam onto each cookie.  Be careful not to drop too much, or it will run over the cookie in the oven.  

Bake for 18-22 minutes, depending on your oven. (Mine took 18)  The coconut will turn a golden brown color, but be careful not to burn it!  (The bottoms will be a darkish brown because of the coconut)  Cool slightly before serving!  


Sunday, January 26, 2014

Peppermint Shortbread Cookies

I managed to make a quick visit back home the other weekend and decided to treat my family to some baked goods.  

I searched through the cupboards and after examining what I had left over from the holidays I realized I had everything I needed to make these scrumptious little things!

The recipe can also easily be altered.  Instead of using peppermint chocolate you could use cranberries or walnuts!

Peppermint Shortbread Cookies
Recipe Adapted From: Rachel Cooks

2 sticks of unsalted butter
3/4 C. powdered sugar
1 tsp. vanilla extract
1 tsp. salt
2 1/3 C. all purpose flour
3/4 C. peppermint crunch baking chips

Using a stand mixer, cream the butter, powdered sugar, vanilla and salt until smooth.

Add the flour slowly, mixing on low until fully combined. 

Add the baking chips and mix on low for a short time to mix into dough.

Now, you can do one of two things:  take the entire batch of dough and form one large log with a diameter the size you want your cookies and place this in a freezer for about 30 minutes OR you can form individual little patties and freeze them for about 15 minutes.  I was in a bit of a time crunch so I opted for the patties.  If you are concerned with your cookies looking pretty, the log will give you better results.  

Preheat your oven to 350 degrees and prep your baking pan with parchment paper.

If you formed the log, you need to cut the dough into slices about 1/4-1/3 inch thick.  If you formed the patties just place them onto the baking pan and you're ready to go!  (these cookies really don't rise or spread so it is okay to place them pretty close together.)

Bake for 13-15 minutes

Enjoy!  :)

Sunday, January 12, 2014

White Chocolate M&M Cake

You may or may not know that I am in a sorority.

This year I had the pleasure of becoming a big to a wonderful new member and we have become very close in the short time we've known each other.

When I came back to Lincoln after spending a couple weeks in Fremont with my family, we were overdue for some bonding time.

This bonding time included scary movies, a pizza run, and of course, baking!

I'm trying to use up some of the baking supplies I already have and I managed to find a recipe that only required ingredients I had on hand.  This recipe is for white chocolate M&M cake!   

This cake turned out great and was fantastic warm out of the oven.

White Chocolate M&M Cake
Recipe Adapted From: Delightful E Made

1/3 C. Butter
1 C. white chocolate
2 Eggs
2/3 C. sugar
1 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. vanilla extract
1 C. M&M's of your choice

Preheat your oven to 350 Degrees and grease an 8x8 baking pan.  You may want to lay parchment paper on the bottom as well to prevent the M&M's from sticking.

In a microwave safe bowl, add butter and 1/2 cup of the white chocolate.  Microwave the mixture in 45 second intervals, stirring between each one until completely melted.

In a large mixing bowl, beat the eggs.

Add the sugar slowly and beat until creamy.

In a separate bowl combine flour, baking soda, and salt.  (Stirring with a fork is what I always do)

Slowly add the dry ingredients to the egg mixture, mixing until a smooth consistency.  

Add the melted butter and white chocolate mixture and stir until completely mixed in.  

Add the vanilla, and stir.

Pour the batter into the pan, then sprinkle 1/2 C. M&M's on top (I used peanut).

Bake at 350 degrees for 30-34 minutes.  The top should be a nice golden brown.

After you have removed the cake from the oven, take 1/2 C. white chocolate and melt in 30 second intervals in a microwave, stirring between each one.  (If you happen to over heat the chocolate, you can thin it by adding Crisco.)

Drizzle half of the white chocolate on top of the cake, then sprinkle the remaining 1/2 C. M&M's, then the rest of the chocolate.  

Let sit for 30-45 minutes before serving, the cake should still be a little warm.  :)


**This is also a great starter cake!  Make it your own by adding different things to it like coconut, cranberries, or your favorite candy bar!**

Sunday, January 5, 2014


Everyone has that crazy awesome family recipe.  The one that grandma/great-grandma used to make and you just can't resist eating enough for three people when it's made. 

For my family, it is Kolaches.

My great-grandma learned to make them from my great-grandpa's mother, a full blown Czech.  This recipe has been in the family forever, and is treasured by all of us.

Many of you may have had these at fairs or bake sales, but nothing compares to a homemade Kolache fresh out of the oven.

These aren't easy to make, or quick.  This process takes out a good chunk of your day, and maybe your patience if you have never made them before.  But believe me, if you can successfully make these delicious little pastries you will not be disappointed. 

Like I said before, this is not a quick process at all.  Make sure you have at least 6-7 hours set aside to make these.


Kolache Dough: Yield 5 Dozen
You will need:
2 packages yeast
1 tsp. sugar
1 C. lard (you can use butter or margarine instead but you will get the best results with lard)
1 C. sugar
2 tsp. salt
12 egg yolks (you can use 4 eggs instead but the yolks produce a much softer pastry)
3 C. milk
8-8 1/2 C. flour + enough for rolling
Butter/margarine for brushing, about 1 C.

In a 2 cup liquid measuring cup, measure out 1/4 C of very warm water (110-115 Degrees), 2 packages of yeast, and 1 tsp. sugar.  Let this rise while completing the next steps.
Melt 1 C lard and let it cool slightly

In a small mixing bowl, combine the lard, 1 C sugar, 2 tsp. salt and 12 egg yolks.  Beat together until fully combined.  The appearance will be similar to whipped butter.

Warm 3 cups of milk on the stove, almost to a boil.  

In a large mixing bowl, add 4 cups of flour and the warm milk.  Mix until smooth.

Add the yeast mixture, then the lard/egg mixture.  Beat thoroughly.

Gradually add 4-4 1/2 C. flour.  Beat until it becomes too thick for the mixer (about 2 1/2-3 cups), then finish the rest by hand.  The dough will be sticky but will not fall off the spoon.

Now you must let the dough rise.  Turn the oven on to about 300, and place the bowl of dough between the back oven burners.  Place a tea towel over the bowl and leave until it has doubled in size.  (If your kitchen is cold you may need to crack your oven a bit.)

Once the dough has doubled (about 1 hour), punch it down (3 punches will do) and allow it to double again.  (about another hour)

You will need:
Cherry pie filling, 1 can
15 oz can of apricots
Package of pitted prunes
1 C applesauce
8 Tbsp. Sugar
4-5 Tbsp. Cornstarch 

In a small-medium saucepan, mix the cherry pie filling, and 1 Tbsp. of sugar.  While over medium-high heat use a potato masher to mash the cherries into small pieces.  Add 1 Tbsp. of cornstarch while still hot. (More if not thick enough) If the potato masher is not working well you can use a food processor, but you must be careful not to over do it.  Let cool before using.

Pour the can of apricots with the syrup into another saucepan and mix with 2 Tbsp. sugar and 3 Tbsp. cornstarch.  Stir well and heat to a boil, then let cool.

Put the prunes in a saucepan and cover with water.  Heat to soften.  Without draining the water, add 1 C of applesauce and 4 Tbsp. of sugar.  Mash or use the food processor.  Let cool.

Crumb Topping
You will need:
1/2 C. sugar
3/4 C. flour
1/2 C. firm butter

Combine the flour and sugar in a bowl, cut the butter into it with a fork or pastry blender.
Forming Kolaches
Punch the dough down again, and take out about a 2-3 C. portion.  String out the dough on a well floured surface and cut off about 2-3 Tbsp. portions.  

After flouring your hands, roll dough into balls.

After forming balls place them onto greased baking sheets.  Coat with melted butter or margarine, but do not let it drip onto the pan.

Let the balls rise again, then use your fingers to press a circle into the middle.

Fill centers with the filling, and top with crumb topping.

Let the dough rise again before placing in the oven.

Baking the Kolaches

Set the oven to 375 Degrees and arrange the racks second from the top and second from the bottom.

Bake on second rack from the bottom for 10 minutes, then second from the top for 10 minutes.  (If they start to brown too much you may need to take them out early)

Brush with butter or margarine after taking them out, and cover with wax paper to keep them from drying out while they cool.

You are finally done!  Enjoy them and don't eat them all in one day!! :)