Appalachian pone bread is a simple quick bread that is said to has origins from the Powhatan tribe. However, it has developed into a hybrid of both the indigenous bread taught years ago heavily influenced by bannock, a Scottish fry bread that lead to the modern day American biscuit. What was once made traditionally with fat, cornmeal and water has evolved into either a biscuit type bread or a corn pone, similar to pancakes made with cornmeal.

This particular recipe shows you the Appalachian skillet bread that is made more like a giant biscuit in a cast iron skillet. It will use flour instead of cornmeal and will be a hearty bread for soups, stews or just some good old butter and jam. Let's get to baking!

Step-By-Step Instructions

Now that we have learned a little bit about this Appalachian pone bread recipe, let’s move on to making it by going over a few simple steps. We recommend you read over the recipe and then make it as there are tips, tricks and substitutions mentioned to make it your very own.

Step 1: Prepare your Pan and Preheat your Oven

Generously grease the inside of a 9 or 10" (23 - 25 cm) cast iron skillet. You can use butter, lard, cooking spray, oil or shortening. Cooking spray and oils can leave a sticky residue that is hard to remove behind after it bakes so we like to stick with lard, butter or vegetable shortening. If you do not have a cast iron pan, you can use a cake pan or any baking dish rated for high temperatures. Be sure to grease it generously.

Next, you will need to heat up your oven to 425F (220C.) You can go as high as 475F (250C) but we’ve found for beginners, a more moderately high heat is less likely to give you issues. If your pan is dark from years of use or has a dark coating on it, you may even want to drop the temperature to 400F (200C.) This will keep your pone from getting too brown on the bottom. Let the oven really heat up before you place your pone in the oven for best results.

Step 2: Gather and Mix Your Ingredients

When making pone, you traditionally work with cold ingredients. This is an advantage as you don’t have to wait for everything to come up to room temperature. Some say that working with warm ingredients will make a tough bread, but we haven't had this issue. Over-mixing causes tough bread more than the temperature for this recipe. We’ve tried both ways and decided we like the cold method as you get a better tasting bread because the butter has more rise to it and less time waiting. We recommend cubing the cold butter for faster incorporation. The cubes should be about 1/2″ or 1.27cm in size if you need a guide.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt until well blended. If you are using self-rising flour, skip the baking powder and baking soda. Self-rising already added the leavening for you. Some people like to sugar, honey, molasses, splenda or other sweetner for both a hint of sweetness and aid in browning, while others do not. We will let you decide if you want to do this. Personally, I like to use honey. Some like to chill the flour mixture in the freezer while the oven preheats. We find it’s not necessary, try both ways and see what happens.

Step 3: Rub-In Method

When making pone, we will use the rub-in method to combine the flour mixture with the butter. This creates a short, crisp dough that will give you a tender and flaky bread. You want to work quickly so that the butter doesn’t melt too much and you have a fluffy interior. You can also pulse this in a blender, food processor, use knives, a fork or pastry blender. We find it easier to use our hands as it's less cleanup and only takes a couple of minutes.

Pick up a small amount of the flour mixture and butter. Rub the butter into the flour mixture. By pressing the butter into the flour with your thumbs and into your fingertips, you will then run your thumbs across your fingertips and allow the mixture to cascade off your hands. Pick up more of the butter and flour mixture and repeat until all the butter is coated. You can also use the palms of your hands and rub them together, but many bakers avoid using them as your fingers are typically cooler than your palms.

We do a combination of both because we find it is faster to incorporate all the butter. Regardless of your chosen method, the mixture should be like bread crumbs or wet sand and all the butter will be coated when you are done. The pieces will vary in size. From a little larger than a grain of sand to the size of a small pea or pebble. Stop here.

Step 4: Mix your Wet Ingredients

Add in the buttermilk. If you do not have buttermilk, you could either use a buttermilk substitute, regular milk or water. This is a simple recipe and meant to be made with simple ingredients. Buttermilk is ideal, but not required.

Using your hands or a spoon, stir in the buttermilk until a shaggy and sticky dough forms. If the dough is dry after throughly mixing, you can add more buttermilk until it looks like the picture below.

Step 5: Shape the Dough

Using clean hands, pat the dough into a relatively even layer. It doesn't have to be perfect by any means.

It should look similar to this. You are now ready to bake your pone bread!

Step 7: Bake

Bake 20 - 25 minutes or the top is a until golden brown and the internal temperature reaches a minimum of 190F (88C.)

Substitutions and Tips

Here are some common substitutions and tips for this Appalachian pone bread recipe.

• Instead of butter, lard, vegetable shortening or margarine can be substituted in equal amounts. Vegetable oil spread is not recommended as it doesn’t have enough fat.
• Any type of milk can be used for this recipe. Even milk substitutes like soy or almond work well.
• You can replace up to one-half of the white flour with whole wheat flour or cornmeal. You may need to add another 1 – 2 tablespoons (15 – 30mL) of milk to get a sticky dough as whole wheat and cornmeal absorbs liquid more readily.
• This will be a sticky dough. Do not add more flour or it will become tough and dense.
• Add up to 1 cup (4oz) of shredded cheese for a cheesy pone! Want to spice things up? Add in some powdered pepper of your choice, toss in some garlic or cut up some jalapeños. You can make all kinds of fun combinations with some creative thinking.

Storage

Freshly baked bread is always best eaten the day you make it. Pone does not have a long shelf life. However, they can keep 2-3 days before they typically go off. Let the pone cool completely and store in an airtight container or plastic bag to stay soft. The crust will also soften stored this manner. If you want the crust to be more like the day you baked them, store in a paper sack or bread bin.

Pone can freeze up to 3 months. Store in a freezer safe bag or container after it has completely cooled from baking. Thaw the pone in container at room temperature. Frozen pone can be reheated in the oven at 350F (180C) for approximately 10 – 15 minutes or until warm.

The Recipe

Below you will find the recipe for appalachian pone bread with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

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Appalachian Pone Bread Recipe

Appalachian pone bread is a biscuit type bread traditionally baked in a cast iron skillet. Often called skillet bread, biscuit bread or even dog bread, this recipe has roots back to colonization time of North America. The Powhatan tribe is contributed with both the name and the core foundation of this Appalachian bread recipe.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16 slices

Calories 169.7kcal

Ingredients

• 3 cups (450g) self-rising flour*
• 1 ¼ cups (300mL) buttermilk
• ½ cup (113g) butter
• ¼ cup (56g) lard or vegetable shortening
• 1 tbs (12.5g) sugar
• ½ tsp (2.5g) salt

Instructions

• Repeat the last two steps until all pancakes are cooked. Serve while still warm.

Notes

*Substitute for self-rising flour:  Add 1 tsp of baking soda (6g) and 2 tsp of baking powder (8g) to the flour.  If you are not using buttermilk, use 1 tbs (12g) of baking powder and omit the baking soda.  

You may omit the salt to reduce the salt intake of this bread, especially if using self-rising flour as some brands have a lot of sodium content.

If you do not have buttermilk, you can use any type of milk or even water.  The recipe tastes best with buttermilk.

Sugar is optional for this bread and can be omitted or substituted for other sweeteners such as honey, molasses or even sugar substitutes.

Nutrition

Serving: 1slice | Calories: 169.7kcal | Carbohydrates: 17.5g | Protein: 3.3g | Fat: 9.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.1g

Step-By-Step Instructions

Before Starting: Bring refrigerated ingredients to room temperature, ideally between 65–72°F (18–22°C). Do not leave perishable ingredients unrefrigerated for more than 2 hours, or 1 hour if the room temperature exceeds 90°F (32°C).

Step 1: Prepare your Pan and Oven

Preheat your oven to 325°F (160°C). Prepare a 12-cup muffin pan with paper liners for easier cleanup and sharing. Alternatively, grease and flour the pan or use baking spray on an uncoated pan. Avoid baking or cooking spray on nonstick pans, as it can damage the coating and could void the manufacturer's warranty.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger and allspice.

Step 3: Combine Your Wet Ingredients

In a large bowl, mix the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk. You can add the ingredients one at a time, but it isn't necessary.

Say hello to our old boy, Raymond!

Step 4: Combine All the Ingredients

Gently fold the flour mixture into the wet ingredients. Avoid over-mixing so the cupcakes don't become tough.

Step 5: Fill Your Muffin Pan

Evenly distribute the batter among the muffin cups, each no more than ⅔ full (about 3 generous tablespoons). Don't worry if they're slightly uneven. That's part of the charm of homemade baking!

Say hello to Roxanne! She's ready for her nap.

Step 6: Bake

Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C). Cracks and domed tops are normal for these cupcakes.

Allow the cupcakes to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Frosting

While the cupcakes cool, beat the softened butter in a large bowl until smooth. Add the softened cream cheese and beat until combined. Mixing them together from the start can leave lumps of cream cheese in the frosting.

Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Taste as you go if you prefer a tangier frosting. Finally, beat in the vanilla, if desired.

Step 8: Frost the Cupcakes

Once the cupcakes have cooled completely, generously spread cream cheese frosting over each one.

Tips and Troubleshooting

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger and allspice with 1½ teaspoons (3g) pumpkin pie spice.
• Ginger and allspice: You can omit both spices if necessary. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56g) softened butter for a buttercream-style frosting.

Storage

These cupcakes are best enjoyed the day they're made but can be stored in an airtight container in the refrigerator for 3–5 days. Refrigerate promptly after frosting. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

For longer storage, freeze the unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months. Cream cheese frosting can become grainy or separate after freezing, so prepare it fresh after thawing the cupcakes overnight in the refrigerator.

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Pumpkin Cupcakes Recipe

These old-fashioned pumpkin cupcakes are just sweet enough and smartly spiced so you can enjoy the pumpkin in every bite. They're hearty with a tender crumb and topped with tangy cream cheese frosting to balance those earthy flavors.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Cooling 45 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 12

Calories 218.4kcal

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour (187.5g)
• ¾ cup 100% pure pumpkin purée (183g)
• 2 large eggs (100g)
• ½ cup granulated sugar (100g)
• ⅓ cup oil (80mL)
• ¼ cup milk (60mL) any percentage
• ¼ cup brown sugar (56g)
• 1 ½ tsp baking powder (6g)
• 1 tsp vanilla (5mL) optional
• ½ tsp salt (2.5g)
• 1 tsp cinnamon (2g)
• ½ tsp ground ginger (1g)
• ¼ tsp allspice (0.5g)

For the Frosting

• 1 pkg softened block cream cheese (226g)
• 1 cup powdered sugar (125g)
• ¼ cup softened butter or margarine (56g)
• ½ tsp vanilla (2.5mL) optional

Instructions

For the Cupcakes

• Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners or grease and flour the pan.
  
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and allspice. Set aside.
  
• In a large bowl, mix together the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk.
  
• Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing.
  
• Evenly distribute the batter among the muffin cups, filling each no more than ⅔ full.
  
• Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C).
  
• Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
  

For the Frosting

• Beat the softened butter until smooth. Add the softened cream cheese and beat until combined.
  
• Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Add the vanilla, if desired.
  
• Generously spread the frosting over the cooled cupcakes.
  

Video

Notes

Substitutions

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger, and allspice with 1½ teaspoons (3 g) pumpkin pie spice.
• Ginger and allspice: Both spices can be omitted. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56 g) softened butter for a buttercream-style frosting.

Storage

Refrigerate frosted cupcakes promptly. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

Store in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months.

Nutrition

Serving: 1cupcake | Calories: 218.4kcal | Carbohydrates: 27.9g | Protein: 2.9g | Fat: 11.1g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.3g

Easiest Peanut Butter Fudge Recipe Ever! No Stovetop, Mixer, Microwave or Baking! This is cheap, simple and fantastic. No need for the stovetop or oven, made by hand with just a sturdy spoon and a large bowl, this is not your grandma‘s peanut butter fudge recipe. We are going to make 2 1/4 pounds of this fabulous candy for well under 10 US dollars.  Now go wash your hands cause we’re gonna need squeaky clean ones.

Step-By-Step Instructions

Below, we will teach you how to make this fudge in a few simple steps

Step 1: Gather Ingredients

First, let’s gather our ingredients. You are going to need 1 pound jar of peanut butter that’s 454 grams.  I recommend creamy peanut butter, but crunchy does work. You can use any brand you like.  Generic brands works great for this recipe. 

You will need 1 pound of powdered sugar that’s also 454 grams or 1/2 bag. You can use up to the full 2 pound bag if you want it more sweet.

Next you need 1/2 cup of butter that’s one stick, 113grams and you want it softened so you’re gonna have to leave it out about an hour or so before you make this recipe depending on how warm it is in your house. 

The two optional ingredients are 1/2 teaspoon of salt (2.5g) and 1 teaspoon of vanilla extract, imitation is fine, 5 mL.  These are not essential to the recipe, but they do help balance out the sweetness and bring a depth of flavor.

Step 2: Prepare the Pan

First you want to prepare your pan I’m using an 8 in.² cake pan which is 20 cm if you want thicker fudge, you can use a smaller pan if you want a thinner fudge, you can use a larger pan, but this is a good size for 64 bite sized pieces.  You can use aluminum foil, parchment or wax paper to line the pan.  If using aluminum foil, you may want to spray it lightly with nonstick spray, but it’s not really necessary if you don’t have it.  

I simply flip over the pan and mold the aluminum foil to the bottom, flip it right side up and nestle it into place.  If using the spray or oil, now is the time to use it.  Set this aside and let’s get to making the fauxdge.   

Step 3: Make the Fudge

In a large bowl, we have really soft butter.  We don’t want it separated and oily, but soft enough that you can easily spread it against the sides of the bowl like this.  If it isn’t this soft, stop and wait.   You do not want lumpy fudge.   If it is separated and greasy, you went too far, but you can fix it by adding more powdered sugar, so don’t panic.  It will just be more sweet in the end.  Spread the butter against the sides of the bowl and then we will add in the peanut butter.  

Now we are going to add in our jar of peanut butter as I mentioned before you can use any type of brand you like crunchy just make sure that you like the taste of it because this is the key ingredient. Scraped the sides as well as you can get as much of this peanut butter into the bowl as possible.  You were going to stir the peanut butter and butter together until it is very smooth. You don’t want to see any streaks of butter once it is combined.  With the smell of this yummy peanut butter, you are going to see all of the dogs hovering in the background.  

Let’s discuss the optional ingredients.  first we’re gonna add in that salt and the salt helps balance out the sweetness and really bring out that peanut butter flavor. If you were watching your salt content obviously you can leave it out.   Then we are going to add some vanilla and vanilla just gives a little depth flavor, which is completely optional. If you do not have vanilla you don’t have to use it. You can use imitation vanilla. Or even another flavor. Maple.  This is not an important ingredient. It just helps. Give it a really nice floral flavor undertone  but if you’re trying to pennies, leave it out completely as it will still taste great.  Once this is all added together, you’re gonna start adding in your powdered sugar.

Do not be tempted to add all the powdered sugar in at once if you do this, you’re gonna have a lumpy gritty mess. You need to add this in gradually so that you will have a nice smooth peanut butter fudge. Add one heaping spoonful at a time we’re going to stir this.  At first it’s gonna be lumpy but as you continue to stir it, it will start to smooth out.  Continue to add powdered sugar, a spoonful at a time, stirring between each spoonful so that you get rid of any lumps in the very beginning getting rid of lumps may be a little difficult but as it thickens up, it’ll become much much easier.

After you start adding quite a bit of the powdered sugar, you may feel like it’s getting too tough to stir. If you want to at this point, you can use your hands and kneed the mixture together.   This is why you need super clean hands for this recipe.   Using either your hands or the spoon, you were going to continue to mix this until you no longer see any powdered sugar whatsoever. It should be very thick. It should look like this.  

You may be tempted to use a handmixer for this recipe.  Do not use one you can burn up your motor because this is going to become quite thick. You can use a good quality stand mixer, but you should never use a handheld mixer.  Plus now you have another dish to wash who wants that?

We have now added in a pound of sugar. Yes, that’s a lot of sugar. Go ahead and give it a taste right now. If it is not sweet enough for you, you can add up to another pound of sugar a spoonful at a time doing the exact same method of stiring or kneading.  Taste it each time you finish stirring so you don’t add too much. 

Please note, the more sugar you use, the grittier and drier this fudge is going to taste.  We are trying to get a smooth and creamy texture.   

Yes, this is not a true peanut butter fudge. This is more of a feeling similar to what you see in buckeyes bonbons or peanut butter eggs.   We call it fauxdge.  However, it is delicious, super easy and fun to make, great to make with friends or family and a fabulous tasting fudge that doesn’t need refrigeration or any special equipment. This is a great gift!  What is not to love about this recipe?

OK, this is completely mixed together, so we are going to transfer it to our pan and begin to press it down firmly into an even layer as possible.  If you like, you could place a piece of wax paper on the top and press on the wax paper to make it a little bit less messy. Take your time here and smooth it out as best as possible.

This is the hard part.  Waiting.  Cover the pan with plastic wrap or aluminum foil and place it in the fridge until it is firm enough to slice.  I recommend overnight, however, two hours would be enough.  I have even cut it after 1/2 hour for a very soft fudge.  

Once the fudge has firmed up, we are going to cut this into roughly 1 inch 2.5cm slices 8 across an 8 down.  This will give you 64 bite-size pieces perfect for sharing with your friends and family as a gift or at a party.

And that is it wasn’t this easy to do ?  Yes it is not a true fudge, but it’s simple, cheap, easy, fun and a very tasty treat.  Most will not know the difference unless you tell them.  It’s so delicious that you’ll have a hard time stopping once you take that first bite. Want to make an extra special try dipping it in melted chocolate.  

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• You can use margarine in place of butter. It must be margarine and not vegetable oil spread.
• Up to 2 pounds of powdered sugar can be used. The more sugar, the sweeter, firmer and dense the fudge will be.
• Instead of vanilla, add a spoonful of honey!

Storage

This fudge will store in an airtight container for up to 2 weeks, longer in the fridge. At room temperature, the fudge will be much softer and will be more susceptible to go rancid with age. At higher temperatures, the fudge can melt due to the peanut butter and butter in the recipe.

I hope you enjoyed this recipe. Thank you for visiting and as always, happy baking!

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Faux Peanut Butter Fudge Recipe

This is the easiest peanut butter fudge recipe ever! This is a cheap candy recipe that doesn't require you to use anything more than a few bowls and a sturdy spoon to make. This is a peanut butter fudge recipe without marshmallows or any need to turn on a stovetop, oven or microwave. This peanut butter fudge recipe without cornsyrup is going to be the easiest candy you've ever made. This is a fauxdge recipe that mimics the taste of peanut butter fudge without any of the hard work or potential failures. This is an easy recipe for beginners!

Prep Time 30 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 64

Calories 81.7kcal

Cost 6.50

Ingredients

• 1 pound (454g) powdered sugar
• 1 pound (454g) peanut butter
• ½ cup (113g) softened butter or margarine
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Prepare an 8" square baking pan (20cm) by lining with aluminum foil, parchment or wax paper. Set aside.
• In a large bowl, press the softened butter onto the sides of the bowl until smooth. Stir in the peanut butter until there are no streaks of butter, mix in vanilla and salt.
• Gradually stir in powdered sugar one heaping spoonful at a time until there are no lumps and all the powdered sugar is absorbed. If the mixture becomes too hard to stir, you can also use clean hands to knead the mixture together.
• Pour contents into baking pan and press into an even layer. Chill until firm, approximately 2 hours. Overnight is best. Cut into 1" squares (2.5cm) for 64 bite sized pieces.
• Store in an air tight container up to 2 weeks. Does not require refrigeration but will be softer at room temperature and could melt at higher temperatures due to the butter and peanut butter.

Notes

Do not use a handheld mixer for this recipe.  They often do not have a strong enough motor and could lead to damaging your mixer.

Vanilla and salt are optional ingredients.  They can be left out entirely.

Up to 2 pounds of powdered sugar can be added.  It will make the candy sweeter and firmer in texture.

Nutrition

Serving: 1piece | Calories: 81.7kcal | Carbohydrates: 8.8g | Protein: 1.5g | Fat: 4.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Fiber: 0.4g

Recently, we taught you how to make an easy dairy-free dough recipe with the promise of showing you how to utilize this soft dough in the future. Today, we are going to show you how to make dairy-free cinnamon rolls without butter, milk or any type of milk products! You won't believe how soft and pillowy these cinnamon rolls until you try them.

Step-By-Step Instructions

It is very easy this dairy-free cinnamon rolls recipe by hand. If you want to use a stand mixer, feel free as that can be even easier. When using a stand mixer, you simply add all the ingredients at once and let the mixer knead the dough for you 8 – 12 minutes or until dough is elastic. However, we love to make dough by hand as it is a very relaxing and rewarding endeavor.

If you are making the dough by hand, follow along below. It is not a difficult process, we promise!

Step 1: Add the Dry Ingredients

In a medium bowl, add the flour, yeast, sugar and salt. Mix until combined.

Step 2: Add the Remaining Ingredients

Add in the water and oil.

Using your hands, or the handle of a spoon, stir the mixture together.

Step 3: Mix the Ingredients until Shaggy

Continue to stir until a shaggy dough forms and it comes away from the sides of the bowl. Otherwise, we are going to turn this onto a clean work surface and begin to knead our dough.

Step 4: Knead the Dough

After you form a shaggy dough, turn it out onto a clean work surface. Knead 8 – 10 minutes or until the dough stretches easily without tearing. First, you start out with your formed dough.

Next, using one or both hands, grab the dough on the edge furthest from you and press the edge outward.

Now, take that edge you pushed and fold it back onto the dough.

Grab the folded edge and push it away from you like before.

Repeat this step until the dough is less sticky. At first it will stick to your hands a lot.

Keep working the dough for a good 5 minutes. Resist the urge to add flour.

As you work the dough, it will become less sticky as the gluten develops.

At this point, check the dough to see if it stretches easily without tearing. Not quite ready, so you continue to knead.

The dough is no longer sticking to my hands, so I check again for stretching.

It is ready!

Step 5: Let the Dough Relax and Rise

Now the dough needs to rest. Roll the ball up into a loose ball. This ball will help you determine when the dough has doubled in size more easily.

Set it back inside the bowl you mixed it in and cover it with plastic wrap or a damp towel. Place it away from drafts, small children and pets. Allow it to rest until it doubles in size.

This can take 1 – 3 hours depending on the temperature in your home. Typically, it takes around 90 minutes at temperatures between 70°F – 72°F (21°C – 22°C) for guidance. Once the dough has doubled, you can begin using it however you like! Told you this was an Easy Dairy-Free Dough Recipe. But we will show you how to make some simple dinner rolls.

Step 6: Shape and Fill the Dough

Now that the dough has risen, we will learn how to shape the dough for cinnamon rolls. On a clean work surface, roll dough into a 9x12" (23x30 cm) rectangle. If the dough wants to stick to the surface, sprinkle a small amount of flour under the dough. Likewise, if the dough is sticking to your hands or rolling pin, sprinkle on a little flour. Use as little as possible.

Evenly coat the dough with vegetable oil spread or shortening, leaving a 1/2" (1.25cm) space on one of the 9" (23cm) edges free of spread if desired for the dough to stick to itself. You can use any of these types of spread or shortening.

Your dough should look like this. A nice thin layer.

For the Filling

Stir together sugar, flour and cinnamon in a small bowl.

Sprinkle the filling on top of the dough. Starting from the 9" (23cm) side with butter and filling, gently roll the dough into a log.

Cut into 9 slices using either dental floss or a serrated knife for best results. Using a ruler can help in this step as often the length of the dough can increase as you roll it up.

Step 7: Rest and Let Rise

Generously grease a 8" (20cm) baking dish with cooking oil, non-stick spray, vegetable oil spread or vegetable shortening. Place slices into pan, about 1" apart (2.5 cm.) Cover and allow to rest 30 - 60 minutes or until double in size. Resist to place the dough in a warm area, the oven or in a proofing drawer to speed up this process. Heating the dough can cause the filling to seep into the bottom of the pan and make your cinnamon rolls dry.

It is best to just wait until they double in size to move on to the next step.

Step 8: Bake

Now, we bake the dough until it is a beautiful golden brown. This will take approximately 18 – 22 minutes and depends on the type of bakeware you are using. For instance, expect ceramic and glass to take much longer than aluminum or stainless steel. If you are using a dark colored pan, you may need to drop the temperature 25°F (10°C) to prevent over browning of the crust. The center temperature should reach 190°F (88°C) when they are fully done.

Step 9: Make the Glaze

In a small bowl or measuring cup, add the powdered sugar and vanilla. Mix in the water, 1 teaspoon at time until desired consistency. Do not add the water all at once.

Remove rolls to a wire rack in order to cool. Drizzle glaze over the top of the cinnamon rolls after they have cooled 10 minutes. Adding the glaze too early will cause it to melt off and run down the sides, pooling onto the counter.

Substitutions and Tips

Here are some substitutions and tips for cinnamon rolls without dairy.

• You can make the rolls the night before. Instead of rising the second time, cover and place in the refrigerator overnight up to 24 hours. The next day, let them sit on the counter 30 minutes or until they are double in size and then bake as usual. If the rolls are already doubled in size, let them rest at room temperature for 20 minutes prior to baking.
• You can replace up to one-half of the white flour with whole wheat flour. You may need to add 1 – 2 tablespoons (15 – 30mL) of water to get a smooth dough as whole wheat absorbs liquid more readily.
• If you don't have vegetable spread or shortening, you can use oil instead for the filling. Canola and vegetable oils will give a neutral taste.
• Coconut oil can be substituted for the vegetable oil spread in this recipe but it will give a slight coconut flavor to the filling.
• Trying to cut the calories? Use only 2 tablespoons or 30 mL of oil in the dough recipe!

Storage

Freshly baked cinnamon rolls are always best eaten the day you make them. However, they will store up to three days before they go stale. Let the rolls cool completely and store in an airtight container or plastic bag to stay soft.

These cinnamon rolls freeze well up to 2 months. For best results, wrap each one in plastic wrap after they have cooled and place in an airtight container or freezer bag. Frozen cinnamon rolls can be reheated in the oven at 350F (180C) for 10 – 15 minutes. You can also thaw them on the counter until they reach room temperature, about 2 hours.

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Dairy-Free Cinnamon Rolls Recipe

Learn how to make cinnamon rolls dairy-free with this easy recipe. We are making cinnamon rolls without butter or milk by using water and oil to replace key ingredients. This cinnamon roll recipe without dairy is so soft and fluffy that others won't believe it.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rest Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 9

Calories 240.4kcal

Ingredients

For the Dough

• 2 cups (300g) flour
• ⅔ cup (160mL) water
• 3 tbs (45mL) oil
• 2 tbs (25g) sugar
• 1 tsp (3g) yeast
• ½ tsp (2.5g) salt

For the Filling

• ⅓ cup (75g) brown sugar
• 2 tbs (28g) vegetable oil spread or vegetable shortening
• 1 tbs (9g) flour
• 1 tsp (2g) cinnamon

For the Glaze

• 1 cup (125g) powdered sugar
• 1-3 tbs (15 - 45 mL) water
• ¼ tsp (1.25mL) vanilla

Instructions

For the Dough

• In a large bowl, mix all the ingredients together with the handle of a spoon until a shaggy dough forms. Knead on a clean work surface until dough is elastic and stretches easily without tearing. This can take 8 - 12 minutes.
• Cover with plastic wrap or a damp cloth and let rest until double in size. This typically takes 60 - 120 minutes.
• Roll dough into a 9x12" (23x30 cm) rectangle. Evenly coat the dough with vegetable oil spread or shortening, leaving a 1/2" (1.25cm) space on one of the 9" (23cm) edges free of spread.

For the Filling

• Stir together sugar, flour and cinnamon in a small bowl. Sprinkle the filling on top of the dough. Starting from the 9" (23cm) side with butter and filling, gently roll the dough into a log.
• Cut into 9 slices.Generously grease a 8" (20cm) baking dish with cooking oil, non-stick spray, vegetable oil spread or vegetable shortening. Place slices into pan, about 1" apart (2.5 cm.)Cover and allow to rest 60 minutes.
• Preheat oven to 350°F (180°C) when there is 20 minutes left on the second rise. Remove the plastic wrap after they have risen and place the rolls in the oven.
• Bake 18 - 22 minutes or until rolls are golden brown and center reaches 190F (88C.)

For the Glaze

• In a small bowl, add the powdered sugar and vanilla. Mix in the water, 1 teaspoon at time until desired consistency. Do not add the water all at once.
• Remove rolls to a wire rack in order to cool. Drizzle glaze over the top of the cinnamon rolls after they have cooled 10 minutes. Cool rolls completely before storing in an airtight container.

Notes

You can add up to 1 1/2 tsp of cinnamon for a total of 3 grams.  Adding more than recommended can lead to a bitter taste to the cinnamon rolls due to the spice naturally having a slightly bitter quality to it.

Really like the glaze?  Double it!  This will make your cinnamon rolls extra gooey and sweet.

An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.

Always check the manufacturer's instructions on your yeast package for the best results.

Nutrition

Serving: 1roll | Calories: 240.4kcal | Carbohydrates: 44.6g | Protein: 2.8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.1g

Ever since I was a little girl, I remember my grandmother making pancakes. I have a lot of fond memories of my grandmother and they seem to always surround making food. Pancakes and buttermilk biscuits were some of the first foods she taught me how to make. They are cheap, filling and very tasty. This is the key to feeding a large family on a very small budget. However, as I aged and our family size shrank with time, it occurred to me there weren't many recipes geared toward smaller families of one or two people. Don't we deserve a tasty meal? In order to rectify that, I've started making classic recipes in the smallest portion possible. This buttermilk pancake recipe for one will give a generous portion that won't leave you lacking.

They were very affordable to make and that’s why we saw them a lot. Between pancakes and gravy, we would never go without food. It was a staple in our family because it was cheap to make, it was filling and it went with pretty much everything. If she wanted to have a savory dish she would leave out the sugar. If she wanted it to be more sweet, she put in a little extra sugar. You can choose for yourself how you want your pancakes to turn out.

Why buttermilk pancakes, though? Why do we use buttermilk in so many Appalachian recipes? Buttermilk was commonly used in Appalachia because of how cheap it was. Cream and other types of milk weree always more expensive. Buttermilk was considered an outcast of making butter and was often trashed by more affluent folk. It became taboo to use buttermilk if you had money. That benefited people who were poor because they had access to buttermilk as a result. That is why you will see so many recipes using buttermilk in old-fashioned cooking. 

Step-by-step instructions

This buttermilk pancake recipe is very easy to make. You may not even need instructions. However, for those who haven't ever made them before. we will add plenty of detail.  

Step 1: Gather your Ingredients and Supplies

Gather your ingredients whenever it comes to making any recipe. No matter how simple or complex, it is a great idea to get all of your ingredients ahead of time. Make sure you have all the equipment you need such as a skillet, a spatula and oil.

Step 2: Mix Your Dry Ingredients

In a large bowl you want to mix together your flour, baking soda, salt, and sugar. If you want to use self-rising flour, omit the baking soda. No baking soda? No problem! You can use baking powder instead in equal amounts. If you do not want to use the sugar, you can omit it. The sugar is to help keep the pancakes from drying out during cooking and gives a little bit of coloring. But it is not necessary for the recipe. Mix these ingredients together until they are well combined, then set aside.

Step 3: Mix your Wet Ingredients

In a smaller bowl, you want to beat together your buttermilk, eggs and vanilla. Using vanilla is not necessary, and if you were making a more savory side dish, I recommend you skip the vanilla.

Step 4: Combine Wet and Dry Ingredients

Make a well inside the dry ingredients by pushing all the flour mixture to the sides of the pan. Now pour in your wet ingredients and quickly stir together until it is just combined. There may be some lumps and that is OK. You do not want to over mix pancake batter as it will become tough and chewy.

Step 5: Preheat your Skillet

Preheat your skillet and allow it to come to temperature. You will know it’s ready when you put a small amount of water in the the pan and it sizzles and evaporates immediately. If using a non-stick pan, do not heat too long as it can ruin the finish. It is best to refer to the owner's manual when using non-stick pans. For pancakes, we highly recommend cast iron skillets but realize not everyone has access to one.

Step 6: Cooking your Pancakes

Drizzle a small amount of oil, about 1 teaspoon, in the shape of a G inside your skillet. If you are using a nonstick pan, do not put oil in your pan. Oil can adhere to the pan's non-stick surface and permanently mar or ruin it. Instead, add the batter directly to your pan.

You want to add 1/3 cup (approximately 80 mL) of batter into the middle of your pan and spread it out into a circular shape. Cook one side for approximately 2 to 3 minutes until the edges start to dry out and you see bubbles forming throughout the pancake.

Once this happens, quickly flip it and cook another 2 to 3 minutes until golden brown or the internal temperature reaches between 200°F (93°C) - 210°F (99°C.).

Do not flip your pancake more than once or this can toughen it up and dry it out.  The bottom of the pancake should be a golden brown, just like the top! To serve multiple amounts of pancakes at the same time, you can keep them warm by placing them in your oven at the lowest setting on a baking sheet.

Now it's time to serve and enjoy your pancakes!

Troubleshooting

Let's go over some basic issues that may pop up when making this buttermilk pancake recipe. We will also show what various pans can do to the pancake exterior.

If you see a lump of flour inside your pancakes, your flour may be older or you live in a humid climate. Flour often becomes lumpy as it ages due to humidity in the air clumping the flour. To prevent this from happening, next time you can pre-sift your flour or break the lumps up prior to mixing.

Another reason this may occur is due to adding cold ingredients to room temperature ones. To prevent this, bring the buttermilk and eggs to room temperature prior to mixing the ingredients.

Pancake that do not have a crispy edge, are brown throughout and don't have a marble pattern like this, is likely due to the type of pan you are using. Non-stick pans will brown the pancake completely throughout and will not give the pancake the same appearance as one cooked in a cast iron skillet. Below is an example of a pancake cooked on a non-stick surface.

In contrast, this pancake was cooked on a cast iron skillet. It's crispy on the edges, not greasy, fluffy and light. This is our favorite method.

The pancake below was cooked with non-stick cooking spray. The lines in the pancakes are from it sitting on a cooling rack. Look at the spray pattern in the center of the pancake. Non-stick spray also tends to make a thin, tough exterior if cooked too long or at too high of a temperature. It is our least favorite.

This pancake was cooked at too low of a temperature. Notice the light coloration and shiny, greasy appearance.

This pancake was cooked with butter instead of oil. The marbling is much lighter due to the steam the water in the butter created while cooking. For best results, we recommend oil, lard, or shortening.

Substitutions and Tips

Here are some common substitutions for this buttermilk pancake recipe for one. Whenever possible, we like to provide substitutions and tips along the way.

• You can use a buttermilk substitute for this recipe, but it is not ideal. In general when something has the word buttermilk in the recipe title, it is best you use buttermilk and not a substitute.
• You can use regular milk in any percentage in place of buttermilk, but you will need to replace the baking soda with baking powder. They will not rise with baking soda in equal amounts.
• Instead of plain or all-purpose flour you can use self rising flour. If using self rising flour, omit the baking powder and baking soda.
• If you do not have baking soda, you can replace with equal parts baking powder.
• Due to the baking soda, this recipe is naturally high in sodium.  However, you can make a few minor changes to reduce the sodium levels.  To decrease the sodium intake to 577g per pancake, omit the 1/8 tsp of salt.  To further decrease the sodium, omit the salt, change the baking soda to 1/2 tsp (1.5g) and add 1/2 tsp (2g) of baking powder.  This will result in 448.5 grams of sodium per serving.
• You do not need to use sugar in this recipe. The sugar does help retain moistness and keeps the pancakes from drying out. It also leads to a little bit of browning , but it is not necessary to have a good pancake.
• To make these pancakes even thicker, add 1-2 tablespoons of flour to the mixture.
• To make the pancakes thinner, add 1-2 tablespoons more buttermilk.
• You can melt 2 tablespoons of butter and add the wet ingredients if desired for more depth of flavor. 

Storage

Pancakes are best fresh and hot off the skillet. They will lose crispness, become softer in texture and dry out quickly. For storage, you can wrap tightly in plastic wrap, place them in an airtight container and refrigerate up to 3 days or freeze up to 3 months. Defrost before eating. Unwrap the pancakes and heat on a baking sheet in an oven at 350°F (180°C) for 5-10 minutes until warm, or heat in the microwave in 30 second intervals until warm.

Did you know it was easy to make your own pancake syrup? Do you like your pancakes with or without syrup? Let us know in the comments below and why!

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Appalachian Buttermilk Pancakes Recipe

Make this easy buttermilk pancake recipe handed down from generation to generation of Appalachian women. Designed to be a smaller recipe for one or two people. It is also great for practicing learning how to make this staple of country cooking.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 pancakes

Calories 298.3kcal

Ingredients

• 1 cup (240mL) room temperature buttermilk
• 1 cup (150g) flour
• 1 large (50g) room temperature egg
• 1 tsp (4g) sugar, optional
• 1 tsp (3g) baking soda
• ½ tsp (2.5mL) vanilla, optional
• ⅛ tsp (.625g) salt
• 2 tbs (30mL) oil (for cooking)

Instructions

• About 30-60 minutes prior to cooking, bring your buttermilk and eggs to room temperature. Failure to do so can lead to lumps of unmixed flour in your batter.
• In a large bowl, combine flour, sugar, baking soda and salt. If flour is excessively lumpy, break up lumps with a fork or sift the ingredients together.
• In a medium bowl, combine buttermilk and egg. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Let set for 5 minutes while heating the pan. Preheat your skillet over medium to medium-high heat. 
• Drizzle the skillet with oil in a circular pattern in the middle. Add approximately 1/2 cup (120mL) of the batter to the pan, over the oil, spreading out into a circular shape.
• Cook 2 - 3 minutes. Once the pancake has bubbles and the edges are slightly dry, flip over and cook an additional 2 - 3 minutes. Internal temperature should reach between 200°F (93°C) - 210°F (99°C) when fully cooked.
• Repeat the last two steps until all pancakes are cooked. Serve while still warm.

Notes

Due to the baking soda, this recipe is naturally high in sodium.  However, you can make a few minor changes to reduce the sodium levels.  To decrease the sodium intake to 577g per pancake, omit the 1/8 tsp of salt.  To further decrease the sodium, omit the salt, change the baking soda to 1/2 tsp (1.5g) and add 1/2 tsp (2g) of baking powder.  This will result in 448.5 grams of sodium per serving.

If you are using a nonstick pan, do not put oil in your pan. Oil can get adhere to the pan's non-stick surface and permanently mar or ruin it. Instead, add the batter directly to your pan.

Nutrition

Serving: 1pancake | Calories: 298.3kcal | Carbohydrates: 41g | Protein: 8.7g | Fat: 13.7g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 6.7g

Today we are going to make Roxanne's Cheese Crack-hers for all your furry pups to enjoy! With any recipe, we like to give a little background about it's history or how it was invented. Of course, if you are in a hurry, you can always skip to the recipe below.

Jackson’s job refers to my service dog, Jackson. Over the years I have featured dog treat recipes for dogs as a result, particularly for Raymond because he has food allergies. This started because most commercial dog snacks usually have at least one ingredient that he can’t eat.  Plus many are often loaded with so many unwelcome ingredients such as excessive preservatives or sugar. Sugar in moderation is never a bad thing but sugar can make some dogs anxious, hyper and too much will cause them to put on excess weight. Plus, sugar often leads to tummy troubles as it's not well digested by many dogs out there.

Recently, we added to our crew and got a new pup named Roxanne. She’s a very happy and healthy little girl. However, Roxanne is a little bit like Raymond. She cannot eat a lot of treats because some of the ingredients don’t work well for her tummy.  This could because she’s a puppy and she may outgrow it. In the meantime, shouldn’t she be allowed to have treats?  Since she is in numerous training classes, finding a treat that works for her has been a challenge.  Some have too much sugar, others too much fat, this one too much protein.  You get the picture. 

One day, her older sister Maggie knocked down a container of Cheez-It® crackers. They both happily devoured quite a few before we could get them swept up.  In fact, Maggie’s emergency recall is Cheez-It® because she’s so obsessed with them. She gets one or two on occasion as a special treat as they aren’t ideal for dogs. Maggie had found the container I left on my desk and knocked it down to help herself. Roxanne decided to join in.   

Both girls had a little party snatching the crackers off the carpet.  Fortunately for us, it didn’t make Roxanne sick, so lo and behold a new treat was in the process!  Unfortunately, Cheez-its do have sodium and paprika.  Both which can be bad for dogs.  Thankfully, the small amount they ingested were not enough to make them ill. The vet said they would be okay, but it’s not a good idea to make a habit out of it as some of the ingredients aren't so good for dogs.  Whew!  

That is when I decided to use Raymond’s Peanut Butter Dog Treats and modify them.  Since I like to limit ingredients so Ray can enjoy them, I decided to make them as simple as possible.  Let’s go over that now.  

Step-by-Step Instructions 

Below you will see how easy it is to make these cheese crack-hers.  You will need to use rice flour, oil, cheese and water.  That’s it.  Sounds easy, doesn’t it? It really is as you’ll see below.

Step 1: Gather your Ingredients

As with any good recipe, it’s always a good idea to get your ingredients ready before starting.  It’s always surprising when I go to make something and find out I’m out of a key ingredient.

For this recipe, you only need four ingredients, cheese, rice flour, oil and water.  If you do not have access to rice flour, you can use any type of flour that is suitable for dogs. Just be sure that your dog can easily ingest the type of flour that you pick.  Whenever in doubt, always ask your veterinarian before making any type of recipe for dogs. In fact, I always run recipes through my veterinarian before I feed them to my dogs.

Step 2:  Shred the Cheese

The next thing you want to do is shred your cheese. I prefer to use block cheese. If you bought shredded cheese, read the ingredients on the the back of the package. Some ingredients they add may not be ideal for your dog. With pre-shredded cheese, you may find yourself having to add more water to get the dough to bind together. This is perfectly OK. They will still taste great to your dog.

As far as what type of cheese you can use again it’s any type of cheese that your dog likes. I’m using extra sharp cheddar cheese because she really enjoys it.

Step 3:  Combine Cheese and Flour

Using the tips of your fingers, work the flour and cheese together, so the cheese starts to form crumbles.   This step may take you a good five minutes. The more you crumble the cheese the more even the cheese will be in the crackers. 

If you have a blender or a food processor, you can put the cheese and half the flour into the container and pulse until it is well blended.  If you don’t have a blender or a food processor, don’t worry we show you the old-fashioned way.

Step 4:  Add the Oil and the Water to Form a Dough

Next, you want to add in a dog friendly oil such as melted coconut oil, salmon oil or olive oil. Stir this thoroughly into the flour and cheese mixture until it’s well combined.

Remember how I said you could use a variety of cheese and even different types flour as long as it was safe for your dog? Because of these customizable ingredients the amount of water will vary slightly. I will give you what I ended up using and then you can adjust up or down from that.  

Start adding in water gradually.  Add half of the water and mix, trying to make a dough. I found using your hands really lets you feel how much water to add.   You want the dough to be smooth not dry or sticky.  By gradually adding the water and stirring with your hands, you will feel the transformation.

If you have a food processor or blender, just pulse the mixture, gradually adding water until a dough forms.  

Step 5: Shape the Dough

I found that a piece of parchment paper works really well for this. I like to press the dough down onto the parchment paper until it’s about 1/8 inch or a little over 3mm in thickness.

Roxanne was already sniffing around seeing what was going on in the kitchen.

Once the dough is rolled out, cut them into small squares using a pizza cutter or a sharp knife. I like to make them very small about a quarter of an inch to half an inch or 6 - 13 mm. This way you can give them a lot more for fewer calories. Your dogs like quantity and don’t really care about the size. When making training treats, our dogs love getting several small treats as opposed to one large one. Don’t worry if your squares aren’t perfect and they look a bit of a mess like mine do. The dogs will just appreciate that you are making them a snack.  

Step 6: Bake the Dough

Once they are ready, you bake around 25 to 40 minutes or until they are the desired crispness. Be sure to use oven mitts to handle hot pans! If you bake them at the lower end, they will be a little bit chewier. If you bake them on the longer end, they will be crisp and will keep a little bit longer. You want to bake them until they are golden brown and not burnt.  Keep an eye on it as every oven is different. Congratulations! You just made dog cheese crack-hers! Side note: It is very difficult to remember to type cheese crack-hers and not cheese crackers. Why did I insist on such a cutesy name?

Substitutions and Tips

Here are some common substitutions and tips for making Roxanne's cheese crack-hers.

• Roll the dough out onto a floured surface and cut out shapes with cookie cutters. Bake 15 - 25 minutes or until the edges are lightly golden.
• Instead of white rice flour, you can use brown rice flour, wheat flour, or even corn flour. Corn flour will be the most difficult to work with and will be crumbly. 
• Use any type of cheese that is safe for dogs to eat. The color of the crackers will be dependent on the type of cheese you use.  
• You can omit the oil altogether.  It just helps with crispness.
• Always ask your vet before making any recipe to ensure it is safe for your dog since every dog is different just like humans. It is impossible to know if any recipe is appropriate for all dogs for instance, if your dog has pancreatitis, this may not be a suitable snack. 
• In general, never feed more than 10% of your dogs daily allowance in treats. Going beyond this amount could lead to your dog not getting the appropriate nutrition levels it needs and could lead long-term health consequences.
• Take lots of fun pictures sharing your treats with your beloved pets. They are only with us a short time. Enjoy the happy memories. Here is Maggie teaching little Roxanne how to counter surf! Cheeky little girls.

Storage 

These cheese crack-hers dog treats last for about a week in the refrigerator and months in the freezer.   We store these in an air tight container and check for any signs of mold before use because these have no preservatives. They will be more susceptible to temperature changes and humidity changes in the environment. I prefer to keep them in the freezer or fridge that way they are guaranteed to be ready for the next training session.  

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Roxanne's Cheese Crack-hers Dog Treats

Roxanne is about to turn one year old, and it's time she made her first recipe! Since she adores cheese, we are making her own rice cheddar cheese crackers. Made with healthy oil, sharp cheddar cheese and rice flour, there's nothing hidden in these treats but incredible taste!

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 500 bite-sized treats

Calories 7.2kcal

Ingredients

• 4 ½ cups (680g) rice flour
• 1 ½ cups (360mL) water
• 2 cups (226g) finely shredded cheddar cheese
• 2 tbs (30mL) olive oil

Instructions

• Preheat oven to 350°F (180°C.)
• Finely shred an 8 oz. pkg of cheddar cheese or measure 2 cups (226g) of prepackaged shredded cheese.
• In a large bowl, rub together rice flour and cheese until cheese resembles coarse bread crumbs. Alternatively, place the cheese and 1/2 the rice flour in a food processor or blender and pulse until fine.
• Add in water and oil, stirring together until a dough ball forms.
• Line a large baking sheet with parchment paper. Press 1/2 of the dough down onto the parchment paper until the entire paper is covered in a thin layer of dough about a 1/8 inch (3mm) thick. If desired, chill the dough while making the next batch.
• Cut the pieces into small squares, using a pizza cutter or a sharp knife. For training treats, make them very small about 1/4 - 1/2 inch or 6 - 13 mm.  This way you can give them a lot more treats for fewer calories during training sessions and classes.
• Bake 35 - 45 minutes or until crackers are browning on the edges and the internal temperature reaches 200°F (93°C.) Remove from oven and allow to cool in the pan for several minutes. Once cool, break into small pieces along the score lines. Transfer to an airtight container. Store in fridge up to a week or in the freezer up to 4 months.

Notes

The calories of this dog treats will vary based on size you make them. 

You can make various shaped dog biscuits!  Simply roll the dough out onto a floured surface and cut out shapes with cookie cutters.

Short on cheese?  You can make these with half the cheese!  The treats will be more chewy in texture.

You can omit the oil and swap it out for equal amounts of water.

Check with your veterinarian when making any treat for your pet, especially if they have known allergies, health concerns or dietary restrictions.

 

Nutrition

Serving: 1treat | Calories: 7.2kcal | Carbohydrates: 1.1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Fiber: 0.1g

Have you noticed that all pancake syrup now has either corn syrup or high fructose corn syrup in the ingredients? What if you didn't eat corn or even worse, are allergic to corn? Do you have to eat pancakes without syrup or use maple and expensive boutique syrups out there? What if I told you that you didn’t have to, and you could make a syrup that tastes better than the syrup in the stores for just pennies on the dollar? Whatever the reason you are here, we will teach you how to make the most straightforward pancake syrup yet the most delicious.

Step-By-Step Instructions

Below, we will teach you how to make a delicious pancake syrup recipe without the addition of corn syrup. It is cost effective to make your own syrup and fun to learn but a bit time consuming. So make this on a lazy afternoon.

Step 1: Equipment Matters

When it comes to making this pancake syrup recipe, you want to use a heavy saucepan if possible, and it should be as large as possible. A 3-quart pan with a lid is ideal. If you use a smaller pan, you risk not only burning yourself as the syrup boils and spatters but also the syrup.

If you have access to one, a candy or high temperature reading thermometer will make this process much more manageable. You will always get the exact temperature range you need using the thermometer. There is no risk of burning your sugar mixture, and there’s no more guesswork. If you plan to do a lot of cooking, a thermometer is one of those pieces of equipment I consider essential.

When making syrup, candies and fudges, please be aware that they can permanently etch glass stovetops. This is in most manuals, but you usually don’t read and find out until after the fact, as I did many years ago with my brand-new electric glass stovetop when milk boiled over and permanently damaged my stovetop. It is also not under warranty and can eventually lead to the stove top shattering, cracking, or breaking. For this reason, I will never recommend using an electric glass countertop stove unless you are willing to take that risk. Instead, I recommend that you purchase a hot plate that you can use specifically for making candy, syrups, and fudges. Now, this only seems to be a problem with the glass
electric stove top, not the induction glass stove top. However, I have not confirmed that personally, so I always recommend you read your manual whenever you are in doubt.

With that disclaimer out of the way, you also need a wooden spoon or a heatproof spatula. Plastic spoons will melt and metal ones can cause burns as heat transfers easily through conductive metals.

I also recommend having a bowl with cool water on hand when working with syrup as it can prevent a burn if you dip your hand in it after receiving a spatter. A pair of oven gloves could also be useful in protecting your hands. Regardless of the equipment, take your time, adjust your stovetop temperature as you go, and be careful and mindful of your actions.

Finally, when working with any hot sugar, never, never, ever, ever, leave the pan; unattended sugar goes from boiling to burnt very quickly in stages. You cannot put this on low and walk away from it. You never want to work with distractions when cooking with hot sugar.

Step 2: Gather Your Ingredients

When making this pancake syrup recipe, you only need three essential ingredients: two types of sugar and water. However, to be successful, I highly recommend these three additional ingredients: salt, vinegar, and vanilla extract.

Salt cuts down on the sweetness and helps balance out all the sugar. Just a pinch of salt brings a depth of flavor you cannot get without it.

The vanilla extract gives flavor to the sugar syrup. Without it, you are just eating sugar melted in water. It’ll be delightful, but it won’t have much of a flavor complexity to it. You can use either pure vanilla or imitation vanilla. Most of the pancake syrup today uses either imitation vanilla or a blend of both; if you would like, you could substitute it for any other type of extract like maple or rum. The sky is the limit, and it all comes down to flavor, taste, and preference.
The vinegar is for two reasons: one, it will help lower the acidity in the syrup and make it last longer, and two, it helps prevent crystallization.

Crystallization is when sugar wants to return to its natural state, which is a dry form. When this occurs, the sugar syrup will become crunchy and cloudy by using just a hint of vinegar. You prevent this from happening entirely. Don’t worry. The syrup will not taste like vinegar. The vinegar cooks out, and you will no longer smell or taste as the sugar water reduces into a lovely syrup.

Step 3: Step three prepare your mixture

In a 3-quart saucepan, add one half cup of brown sugar that is 113g and 1/2 cup of white sugar that is 100g. To that, add in your optional salt, vanilla and vinegar. Slowly pour in 1 1/4 cups (300ml) water.

Step 4: Cook the Mixture

Place on your burner and turn the dial to medium or medium-high, stirring very gently to avoid splashing the sugar onto the sides of the pan. Stir gently without allowing the mixture to boil until the sugar dissolves. If necessary, turn down your temperature to prevent boiling during this step.

Once the sugar has dissolved, stop stirring and allow the mixture to come to a steady boil. Never bring the temperature above medium-high heat in an attempt to hurry the process. This will prevent burning the sugar or worse, yourself. For the best results, do not rush these steps.

Once the sugar-water mixture has reached a rolling boil, turn the heat down slowly until it is still boiling, put the lid on top, set a timer for two minutes, and allow it to boil with the top on. Do not leave the stove top unattended. At this point, adjust the temperature as needed.

If the water starts to boil over after two minutes have passed, remove the lid carefully by lifting it away from your face and hands, as steam could burn you. To show you how much steam comes out, I lifted my lid precariously to illustrate the point for you. Scalds are not fun! Be careful at this step.

Now continue to cook this mixture, letting it boil until the steam subsides and the boil slows down. The bubbles are bigger and less vigorous, and the mixture visibly thicker. You must be patient. This can take anywhere from 8 to 20 minutes, depending on your stove.

You can periodically test the mixture for thickness by spooning a small amount carefully into a container of ice water. When the sugar syrup hits the cold water, it should be thick and stringy like syrup. If it hits the water and turns into a cloud, it is not yet ready; however, if it becomes very thick or even brittle, it has cooked too long.

If you have a thermometer, now is the time to use it. The ideal temperature is 225°F (107°C) as it will have a nice syrup consistency both in and out of the refrigerator. In contrast, at 220°F (104°C), it will be much thinner at room temperature and the right consistency in the fridge. A lot of the cheaper syrups will cook to this level as it contains more water and is therefore cheaper to make. Now at 230°F (110°C), the syrup will have the consistency of honey in the fridge and pancake syrup at room temperature. If you cook it below 220°F (104°C), it’ll be much too thin and can make your pancakes soggy and unpleasant to eat.

You can use the cold water method by putting a small amount into ice cold water and looking for the mixture to form threads, but the variation of temperatures makes it a bit of guesswork. This is why I highly recommend using a thermometer for this recipe. You will have a completely different consistency with just a few degrees of variation. Cooking and baking are not hard if you have the right equipment to start.

Step 5: Cool the Syrup

Turn off the stove, carefully remove the syrup from the heat, and let it cool completely in the pan. Do not attempt to pour it into a glass until it is completely cool. This can take up to an hour, depending on the temperature in your room and the size of the pan you’re using.

Waiting before pouring is a bit of a controversial topic—and it shouldn’t be. It’s interesting, and it’s what people fight about these days. Let me explain the background, and you can decide for yourself.

There are two types of glassware today: soda lime and borosilicate. Where borosilicate glass can handle wide temperature swings, soda lime can only take about 100° or so before it cracks, shatters, or even explodes. Unfortunately, most glass today is made from soda lime unless you know otherwise. This is because soda lime glass is much cheaper to make. However, with the tradition of using borosilicate glass and having recipes passed down from generation to generation, people do not always know that soda lime glass is very prone to thermal shock. Shock is where extreme changes can lead to a sudden explosion, implosion, cracking, or shattering of glass in the best-case scenario.

Nothing happens is the best case scenario. But never let anecdotal comments online cause an accident that sends you to the emergency department. Too often we get caught up in who is right and wrong and ignore the safety aspects. When it comes to baking, I always err on the side of caution, and I will never apologize for that. So many disclaimers for such a simple recipe, isn’t it?

Now that your syrup has cooled, carefully pour the cooled syrup into a container to avoid spilling. Do not scrap the sides of the pan to avoid any undissolved sugar. I find it easier to pour into a measuring cup with a spout and then any leftovers into a container after using the syrup.

Bubbles may form on the surface. You can skim these off or leave them. It will not affect the syrup either way.

To remove the bubbles, slowly skim the surface with a spoon, laddle or even a fork. All my spoons were dirty.

Troubleshooting

The number one issue you will have with making any syrup is crystallization. Crystallization is where undissolved sugar wants to go back to its original form. If you have even just one stray sugar crystal on the sides of the pan, it could form a chain reaction and the next thing you have is gritty syrup. If this happens, you can gently reheat the syrup on a medium low heat until all the sugar has dissolved.

However, prevention is best. By ensuring all the sugar has been dissolved prior to boiling, you help keep sugar from forming a chain reaction. This is also why we add the vinegar and use a pan lid when it first begins to boil. By adding a lid, you will wash down any stray crystals that may have not dissolved through condensation. By adding vinegar, you are adding an acid. Acidity also helps delay and hopefully prevent crystallization from happening. All this is done because we are making pancake syrup without corn syrup. In case you didn't know, one of the reasons corn syrup is added to syrups, candies and fudges is to prevent crystallization from occurring. Without the addition of another type of sweetener such as corn syrup, you are more likely to experience crystallization.

Storage

Store the pancake syrup in an airtight container such as an empty syrup bottle or a canning jar. Pancake syrup can last an exceptionally long time. When it comes to cooking your syrup, you have two options: leave it on the counter or in the refrigerator. When chilled, it will become thicker than when it is out on the counter, so keep that in mind when choosing which temperature to cook your syrup. Whereas cold will thicken, heating your syrup will thin out the consistency.

Also, when you store syrup in the refrigerator, it can crystallize faster, which means they revert back to their natural state of sugar crystals. This can lead to gritty syrup over time. However, when you leave it on the counter, you are more susceptible to introducing mold. It should stay good for several weeks as long as the syrup hasn't been introduced to any pancake crumbs or other contaminants while making this syrup.

When made correctly, the syrup will last a very long time. However, always look for signs of spoilage prior to use. If the syrup becomes grainy, cloudy in appearance, molded, or has an off smell, discard it and make a new batch.

Substitutions and Tips

Here are some common substitutions and tips for this pancake syrup recipe.

• You can wash down the sides of the pan carefully with cool water and a pastry brush if sugar crystals are forming at any stage.
• You can substitute all the white sugar for brown sugar and vice versa. However, this combination does give the best flavor.
• Dark brown sugar can be a substitute for light brown sugar. It will deepen the flavor.
• Imitation vanilla is often preferred over pure vanilla extract because many company makers use imitation vanilla in their syrups.
• You can omit the vanilla, salt, and vinegar entirely.
• Feel free to change the vanilla with another flavor, such as maple extract
• Low and slow are best. The faster you heat the sugar mixture, the more likely it is to burn.
• If the mixture crystallizes, you can add more water and dissolve the crystallized sugar as long as it isn’t blackened and burnt.

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Appalachian Pancake Syrup Recipe

Make this easy syrup recipe handed down from generation to generation of Appalachian women. This is a pancake syrup recipe without corn syrup. By making the syrup recipe without high fructose corn syrup, those with dietary restrictions can enjoy a tall stack of pancakes drizzled with freshly made decadent syrup.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 40 minutes minutes

Servings 12 servings

Calories 49kcal

Equipment

• Candy thermometer

Ingredients

• 1 ¼ cups (300mL) water
• ½ cup (113g) light brown sugar
• ½ cup (100g) granulated sugar
• 1 tsp (5mL) white vinegar
• 1 tsp (5mL) vanilla
• ⅛ tsp (.625g) salt

Instructions

• In a 3 qt or larger saucepan, combine sugars, vinegar, vanilla and salt. Gradually add water.
• Place pan on stovetop and turn knob to medium to medium-high heat.  Stir the sugar gently until all the sugar is dissolved. Do not allow mixture to come to a boil while dissolving sugar, adjust heat up or down as needed. Stop stirring when all the sugar is dissolved.
• Once the sugar is dissolved, turn back up the heat if necessary and bring to a boil. As soon as the mixture comes to a boil, place a lid on the pan and let the mixture boil for 2 minutes. Do not leave unattended.
• Carefully remove the lid after the 2 minutes has passed by tilting the lid away from your hands and face, as steam will escape. Continue to boil for 10 - 20 minutes or until the bubbles slow and the syrup visibly thickens and begins to take on a syrup smell. Syrup should reach between 220°F (104°C) - 230°F (110°C) for best results. For a great consistency both at room and chilled temperatures, aim for 225°F (107°C.)
• Turn off the heat and carefully remove the pan from the burner and allow to cool completely before attempting to eat or store. Once cool, pour into a container with an airtight lid. Stores up to 2 months. Does not need refrigeration.

Notes

Caution: cooking syrups, candies and fudges on an electric glass stovetop can lead to pitting of the glass.  This is not covered under most manufacturer's warranty and can permanently mar the surface and lead to cracks developing as the stove ages.  It is not advised to use an electric glass stove top for these confections.

Pouring hot syrup into soda lime glass and ceramic can cause thermal shock.  This can lead to cracks, fissures, breaks, shattering and exploding of the container.  Allow the syrup to cool before transferring to storage.

If crystallization occurs, simply return the syrup to the stove top and gently heat until all the sugar is dissolved.

Vanilla extract can be replace by any desired extract or omitted entirely.  Imitation vanilla may be used in place of pure vanilla extract.

This recipe makes a little over 3/4 cup (225mL) of syrup.

Syrup will be thicker if kept chilled.  It can be thinned by allowing to come to room temperature or gently heating.

Nutrition

Serving: 1tbs | Calories: 49kcal | Carbohydrates: 12.8g

We love peanut butter and a little bit of chocolate added can make peanut butter taste even better. Why not make a peanut butter muffin recipe with chocolate chips? Being muffins, this should be an easy recipe and it is as simple as combining a few ingredients together without a lot of fancy equipment. No need to break out that mixer! You can do this all by hand with just a few bowls and a couple utensils.

However, that is where the simplicity ends and my trouble begins. As many of you may be aware, we lost our dear Jackson a few months ago and this recipe, like his untimely passing, haunts me. I began tinkering with this recipe over a year ago and thought I was close to finalizing it when Jackson suddenly became unwell. All my focus became about him and our desire to save him and the heartbreaking decision to let him go. I can't seem to finalize this recipe and would love some input on how to make it better.

Every time I start to work on this recipe again, I just seem to make it worse instead of better. I feel such melancholy as Jackson always tested out all the baked goods that were safe for dogs. He was always there in the background checking on me and telling me when to take a break for health and cuddles. His little face is ingrained in my mind when I pick up this recipe. I always made at least one muffin without chocolate for the pups to try. I also find I am kind of "stuck" and can't seem to move onto other baking projects, hyper-focusing on perfecting this recipe.

So this is where I ask my fellow bakers and friends for help! If you are brave enough to experiment on baking and trust me enough to say they are very nice muffins as written, you could have some fun learning how to modify a recipe to make it your own. I'll go over the steps of how to make these muffins, with the adjustments I tried along the way and what works and what didn't. Perhaps, my friends, we can honor Jackson's memory by working on this peanut butter muffin recipe together.

Step-By-Step Instructions

Below, we will teach you how to make this peanut butter muffin recipe with a few simple steps. It'll take longer to read the details or clean the dishes than it will to whip up this muffin! For those that are attempting to "fix" my recipe, I will include notes along the way. For those just here for the baked goods, feel free to click to the "jump to recipe" button as usual.

Step 1: Prepare the (mostly) Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. For this recipe, we are including sugar in the dry ingredients. (Adding the sugar to the peanut butter creates a grainy texture in the muffins.) Set aside.

If you are wanting to tinker around with this peanut butter muffin recipe, I have tried between 1/2 to 1 cup of sugar (100 - 200 grams) and I also used 2 tsp (8g) of baking powder and omitted the baking soda altogether. I can't increase the salt any more than I already have since some brands of peanut butter seemed to be more salty than others and I didn't like the outcome.

Step 2: Mix your Wet Ingredients

I recommend weighing out your peanut butter. Too little and you don't taste the peanut butter. Too much and the muffins become claggy. I have tried between 1/2 cup to 1 cup (128g - 256g) of creamy and crunchy peanut butters and can't seem to find a happy medium. However, I have found between 2/3 - 3/4 cup to be the sweet spot.

Slowly add in the oil. As you add the oil, it thins out the peanut butter. If you are wanting to experiment with this recipe, we've tried up to 1/2 cup oil (120mL), but beyond 1/3 cup oil (80mL) added, we found the muffin batter tends to clump and separate into a greasy mess and the end result is a very dense muffin that almost tastes wet in the center.

Look how thinned out the peanut butter looks with just that small amount of oil added.

Now you will want to add in the eggs. Something magical happens when you add eggs to the thinned peanut butter.

It becomes quite viscous instead of thinner as you'd assume. Know how when you eat peanut butter and it feels thicker as you chew? This is because the peanut butter is reacting to your saliva and naturally thickening. Science is very interesting.

Now you want to add in some milk. At first, it will not want to absorb and will become even thicker. But as you gradually add in the milk, it becomes thin again. This process of the peanut butter thickening and thinning with ingredients is why I'm having such a hard time finessing this recipe. Also, because of this phenomenon, when eating these peanut butter muffins, be sure to have a glass of milk or water with them. We have used as little as 1/2 cup of milk (120mL) and as much as 1 1/2 cups of milk (360mL) for those that are wanting to experiment. Too little and the muffins dried out as they baked, even at lower temperatures. Too much and the muffins became soggy tasting, even when over baked.

Once you have all the milk added, it's time to combine the ingredients together.

Step 3: Combine the Wet with the Dry Ingredients

Pour the peanut butter mixture into the flour mixture and stir with a spatula or spoon until just the flour is absorbed. Do not overmix. Over mixing can lead to the oils in the peanut butter separating. Depending on the brand of peanut butter you use, the mixture will be somewhat thick or a little thinner. Don't worry if it looks a little different than this photo.

Now you want to add in chocolate chips if you want to use chocolate. I recommend adding the chips a little at at time so they distribute better in the batter while baking. You may even want to reserve a small handful to sprinkle on the top of the muffins prior to baking.

If you add the chocolate chips a little at a time, each muffin should have plenty. However, feel free to use up to 1 1/2 cups (360g) of chocolate chips in total. Any more than that, and the muffins becomes gooey and may not bake properly.

Step 4: Baking the Muffins

Now you are ready to bake your muffins! Divide the batter evenly among the 12 muffin tins. There will be approximately 1/4 cup (60mL) of batter in each section. We always recommend using paper liners for easier storage, serving and cleaning up.

We do recommend you turn the tray 180° halfway through baking if you don't have a convection oven to prevent hot spots and over-browning of some of the muffins. Below you will see we didn't do that. Can you tell which ones were at the hardest part of the oven?

Substitutions and Tips

Here are some common substitutions and tips for this peanut butter muffin recipe.

• Fat-free, 2%, whole milk or buttermilk can be all be chosen for this recipe. Whole milk will give the richest flavor, but fat-free tastes excellent! For a tang, try buttermilk.
• You can use soy, almond or other milk substitutes for this recipe.
• Up to 1 cup (113 grams of chopped or whole peanuts can be folded into the batter.
• Do not use more than 1 1/2 cups (360g) of chocolate as it will change the texture of the muffins and they will not bake properly.
• Any type of cooking oil can be used for this recipe. Canola and vegetable oil will give a neutral taste.
• Melted coconut oil or butter can be substituted for the oil in this recipe. Melted butter will result in a muffin that stales within just one day.

Storage

Freshly baked muffins are always best eaten the day you make them. However, these will keep 2-3 days before they go stale and dry out. Let the muffins cool completely and store in a paper bag, an airtight container or a plastic bag. The crust will soften if stored in plastic bags.

These muffins freeze up to 3 months, but it is best to eat them within a few weeks as baked goods tend to dry out as they age in the freezer. To freeze cool completely and then store in a freezer safe container or storage bag. Thaw on the counter for approximately 45 minutes prior to eating. This may take less time or longer, depending on the temperature in the home. In general, the warmer the home, the quicker they will thaw.

Final Thoughts

In the end, I was satisfied enough with this recipe to share it with all of you. Many people enjoyed it just as it is posted below, yet I find it lacking. Perhaps this recipe is great as it is written and it's just grief clouding my judgment. Or perhaps it's the fact that chocolate triggers migraines and a side effect of those migraines changes my sense of taste for days on end. But we aren't here to talk about me; we are hear to bake and celebrate the life of Jackson. We are here to help you create happy memories with those you love. Because one day, they may be gone and the smell of peanut butter muffins baking away in the oven years from now will bring back a flood of happy moments you created over time with those you love. Happy baking my friends. Happy baking.

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Peanut Butter Chocolate Chip Muffins

This peanut butter muffins recipe is loaded with creamy peanut butter and has just enough chocolate chips for every mouthful! Easy to make, bake and share!

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

Total Time 44 minutes minutes

Servings 12 muffins

Calories 352.8kcal

Ingredients

• 2 cups (300g) flour
• 1 ¼ cup (300mL) milk
• ¾ cup (192g) peanut butter
• ¾ cup (180g) chocolate chips
• ¾ cup (150g) sugar
• 2 large (100g) eggs
• ¼ cup (60mL) oil
• 1 tsp (5mL) vanilla
• 1 tsp (4g) baking powder
• 1 tsp (3g) baking soda
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 375F (190C.)
• Grease and flour or line a muffin tin with paper cups.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
• In a smaller bowl, add the peanut butter. Gradually whisk in the oil until smooth. Next, whisk in eggs. Then, whisk in the milk and vanilla. Pour this mixture into the dry ingredients and stir together until just combined. Fold in the chocolate chips.
• Divide batter equally into each muffin tin, about 1/4 cup.
• Bake 18 - 24 minutes or until a toothpick inserted in the center comes out clean of batter. Some melted chocolate may cling to the toothpick. Center temperature should read between 200 - 210°F (93 - 99°C) when fully baked.
• Cool in pan for 5 - 10 minutes. Remove to a wire rack to finish cooling before storing.

Notes

This was the last recipe I worked on with Jackson.  The recipe has been a work in progress for months and I can't seem to get it just right.  Feel free to tinker around with this recipe and post any improvements you have made in the comments!  

If using a dark muffin tin, drop the temperature to 350°F (180°C) and increase baking time by 2 - 3 minutes.  

You can increase the chocolate chips or use mini chocolate chips up to 1 1/2 cups (360g) in total. Any more than that, the muffins becomes gooey and may not bake properly.

Try adding up to 1 cup (113g) of chopped peanuts for an even more more peanut flavor!

Nutrition

Serving: 1muffin | Calories: 352.8kcal | Carbohydrates: 40.5g | Protein: 7g | Fat: 19.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 7.8g | Fiber: 1g

These pumpkin spice sugar cookies are a great way to kick off the fall baking season! Make a traditional sugar cookie extraordinary with pumpkin spice! This is a simple recipe that is not only easy to make, but is also a big hit for those who like pumpkin pie spice. We like to make baking affordable for everyone, so we make smaller batches so you don't have to use a lot of ingredients to try a new recipe.

Step-By-Step Instructions

Below, we will teach you how to make these fabulous pumpkin spice sugar cookies in just four simple steps. Let's get baking!

Step 1: Gather your Ingredients

Whenever you begin any recipe, it is a great idea to make sure you have all the supplies on hand. Being in the middle of a recipe only to discover you have run out of pumpkin pie spice for your pumpkin spice sugar cookie recipe can be a bit disappointing. By simply gathering up all your ingredients ahead of time, you not only ensure you have all the ingredients on hand, but you also ensure you don't accidentally omit an ingredient by accident. How often do you misread a recipe or forget to put in a key ingredient because you became distracted? This one simple step can save you a lot of frustration in all your baking adventures.

Step 2: Combine your Dry Ingredients

Well, most of them. Normally, a cookie recipe says to combine all of your dry ingredients. But we are going to withhold the spices for now and only combine the flour, baking soda and salt. If you have a whisk or sifter, this will ensure your cookies are tender and chewy.

Step 3: Mix the Wet Ingredients - Cream the Butter and Sugar (and Spices!)

Now we want to cream the butter, spices and sugar together. We are going to take our softened butter and beat it with the spices and sugar. By beating the spices into the butter, you will release the fragrance and flavor into the cookies. The fat in the butter hydrates the spices and the sugar beats it into the butter evenly and wakes them up. By adding the spices in this step, you get a more flavorful cookie. I recommend you do this for any recipe with spices you want to really shine.

Have you ever wondered why they consider sugar, which is dry, a wet ingredient? Sugar is considered a wet ingredient in baking due to its hygroscopic nature. Hygroscopic refers to the ability of a substance to attract and absorb moisture from the surrounding environment. Sugar maintains moisture, improves texture and tenderness. Baking is all about science and getting the right proportions.

Now you want to add in the vanilla and egg, and beat them until they are smooth. The mixture should look like this. Some find it easier to add the vanilla first and others the egg. Whatever you do, make sure you use room temperature eggs or it will chill the butter into lumps and you'll have less tender and chewy cookies.

Step 4: Prepare and Bake your Cookies

If your cookie dough is really sticky, pop it into the fridge while you preheat your oven. Once your oven has preheated, place spoonfuls of cookie dough a couple inches apart (about 5cm) so they have room to spread and bake. If you place them too close together, they will connect and become a giant gooey mess. Too far apart and they can over bake or brown too quickly.

Bake 8 - 12 minutes or until edges are lightly golden brown. This is sometimes difficult to see with the spices. A better way to tell when a cookie is fully cooked? Take its temperature!  The center of most chewy cookies should reach between 190°F - 195°F (88°C - 91°F) when they are ready. Above that and they become firm and dry as they cool. Below that and they can be too wet and gooey in the center. Let the cookies cool on the baking sheet for 2-3 minutes. You want them to finish setting on the cookie sheet or they will fall apart, but you don't want them to set too long or they will begin to stick as they cool.

After a few minutes, remove the cookies from the pan to wire rack to finish cooling.

And that is all there is to making a great pumpkin spice sugar cookie!

Substitutions and Tips

Here are some common substitutions and tips for this pumpkin spice sugar cookie recipe.

• Feel free to add more pumpkin pie spice if you want. We do not recommend going above 1 1/2 tsp (3g) as the cinnamon in the spice can become bitter in larger amounts for some individuals.
• Swap the vanilla extract for imitation vanilla with great results. Don't have either? It can be left out as the spices will give a nice flavor.
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Try adding chopped nuts or dried fruit into the cookie dough. You can use up to 1 cup total, which is about 113g.

Storage

These cookies store for up to week or more and seem to get better tasting with age! Make sure to cool them completely before storage as moisture will cause cookies to mold.

Store in an airtight container for 5 – 10 days. When stored in an airtight container, make sure to store with similar style of chewier cookies as these can soften shortbread varieties. The cookies may also be stored tightly wrapped in the freezer for up to 3 months.

Likewise, the dough can be stored in the refrigerator up to 3 days or in the freezer for 3 – 6 months when properly wrapped. I like to portion out the cookie dough onto a baking sheet and chill it in the freezer for one hour before transferring to an air tight container or freezer bag. Then you can bake them frozen. You just add 3 -5 minutes to the baking time.

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Pumpkin Spice Sugar Cookies

This is a pumpkin spice sugar cookie that is easy to make and a fall favorite! Made with pumpkin pie spice, this easy sugar cookie recipe warms up the holiday baking season.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 2 dozen

Calories 83.9kcal

Ingredients

• 1 ⅓ cups (200g) flour
• ¾ cup (150g) sugar
• ½ cup (113g) softened butter
• 1 large (50g) egg
• 1 tsp (5mL) vanilla
• 1 tsp (2g) pumpkin pie spice
• ½ tsp (3g) baking soda
• ¼ tsp (1.25g) salt

Instructions

• Preheat oven to 375°F (190°C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter, pumpkin pie spice and sugar until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. 
• Drop 1 tbs of batter onto cookie sheet 2" (5cm) apart. If the dough is extremely sticky and difficult to scoop, chill for 20 - 30 minutes.
• Bake 8 - 12 minutes or until edges are golden brown.  Center of cookies should reach between 190°F - 195°F (88°C - 91°C) when ready. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Nutrition

Serving: 1cookie | Calories: 83.9kcal | Carbohydrates: 11.5g | Protein: 1g | Fat: 3.9g | Saturated Fat: 2.4g

Have you run out of pumpkin pie spice and there isn't any in the store? Or is the generic pumpkin spice not as good as you were hoping? Or perhaps you just want to make it yourself to save a little money. We will not only show you how to make pumpkin spice with this easy recipe, but also how to create your own blend.

We love McCormick pumpkin pie spice blend and highly recommend it when it is available in the stores. After all, they are oftencredited to be the original creators of pumpkin spice. Unfortunately, with today's shortages and others hoarding, it's getting harder to find when you shop for your groceries.

Step-By-Step Instructions

You will be amazed how simple it is to make your own pumpkin spice blend. Let's look at how it is made.

Step 1: Gather your Ingredients

The first step to any good recipe is to make sure you have all the ingredients on hand. And for spices, you will want to check the date on the container. When it comes to most spices, they lose potency and flavor with age. Try to use spices within 6 months for best results.

Step 2: Measure your Spices

Measure out each of the spices. You can place them into a small bowl or better yet, a container with a lid to save dishes. This is the time to decide if you want to add cloves or not. Some people really love the taste of cloves, others are not a fan. Many of the pumpkin pie spice blends do not include cloves for this reason.

Step 3: Mix your Spices

We are going to skip the bowl and pour all the spices into a clean container using a scrap piece of parchment as a funnel. We are using a container that had sanding sugar in it. Anytime we empty a container that held sprinkles, sugar or mild spices, we wash it well and hold onto it. They are perfect for these kinds of projects and you get to recycle.

Screw on the lid and shake well for about 30 seconds. If you were mixing this in a bowl, simply stir the spices together until well combined. Store in an air tight container. That's all there is to making pumpkin spice!

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• For best results, use spices that are new and unopened. Spices that have been sitting in your pantry for years collecting dust won't be as flavorful.
• You can omit the nutmeg and cloves entirely and still have a nice pumpkin pie spice blend.
• If you aren't a fan of one of the spices, leave it out! This is for you, after all.
• The key spices to use for pumpkin pie spice is cinnamon, ginger and allspice. If you can't afford them all, these are the three we strongly recommend for a good flavor.
• Generic is great. Organic is great. Get what you can afford.

Storage

To store, place in an airtight container and store for up to 1 year in a cool dark place such as a pantry or cabinet. If your spices are older, the pumpkin spice is best used within 2-3 months of blending. Many spices will lose flavor as they age.

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Pumpkin Spice Recipe

Learn how to make pumpkin pie spice with ease. This pumpkin pie spice recipe will give you two versions to try: the classic and the modern. With the addition or subtraction of one small but powerful spice, you'll be able to amplify this fall favorite.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 33

Calories 0.1kcal

Ingredients

• 4 tsp (8g) ground cinnamon
• 2 tsp (4g) ground ginger
• 1 tsp (2g) ground nutmeg
• ¾ tsp (1.5g) ground allspice
• ½ tsp (1g) ground cloves*

Instructions

• In a small bowl, stir together the cinnamon, ginger, nutmeg, allspice and cloves until well blended. Carefully transfer into an airtight container. Store in a cool dark place up to 1 year.

Notes

*Cloves are optional and are not included in the original pumpkin pie spice blend.  If you do not like the taste of cloves, omit the spice entirely.

The most important spices to use are cinnamon, ginger and allspice.  If you do not have nutmeg or cloves, either or both can be left out.

As the blend ages, it will loose its flavor and potency.  Although it will store up to 1 year with freshly opened spices, if your spices are already opened, it is best used within 2-3 months of blending.

This spice blend has no significant nutritional value.

Nutrition

Calories: 0.1kcal | Carbohydrates: 0.1g