Apr 012016

Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.

Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent. 

I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.

Yields 24
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Cook Time
8 min
Cook Time
8 min
  1. 3/4 cup sugar
  2. 1/2 cup butter
  3. 1 egg
  4. 1/2 teaspoon vanilla
  5. 1 1/2 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 2 Tablespoons sugar
  10. 2 teaspoons ground cinnamon
  1. Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
  2. In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
  3. In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
  4. In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
  5. Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.
Kryson's Kreations http://krysonskreations.com/

May 012015

My husband doesn’t care for oatmeal cookies, but he likes these. I don’t know if it’s the chocolate chips or the added flavor from the brown sugar, but I was shocked when he ate more than one! I found a way to get him to eat oats!

Now I just need to find a way to get him to eat bell peppers and celery. Then… I will feel accomplished. Somehow, I don’t think the celery is ever going to happen though. 

Chocolate Chip Oatmeal Cookies
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  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 1/2 cup shortening
  7. 1 egg
  8. 2 Tablespoons milk
  9. 1/2 teaspoon vanilla
  10. 1 1/2 cups quick-cooking rolled oats
  11. 1 cup semi-sweet chocolate chips
  12. 1/2 to 1 cup raisins (optional)
  1. Preheat oven to 350°
  2. Stir together flour, sugar, brown sugar, salt and baking soda.
  3. Add shortening, egg, milk and vanilla. Stir until well mixed.
  4. Mix in oats, chocolate chips and raisins if desired.
  5. Drop dough two inches apart onto greased cookie sheet using a teaspoon.
  6. Bake for 12 minutes.
Kryson's Kreations http://krysonskreations.com/

Apr 172015

I don’t care for chewy pralines and these turned out perfect. Now I just need to find a recipe for divinity that isn’t chewy. If anyone has one, please please please send it my way. I remember loving divinity as a kid, but it wasn’t chewy. The chewy divinity just isn’t the same.

My mother’s recipe calls for half and half instead of milk. Sounds even creamier so I’m planning on trying it with half and half next time.

I can’t wait to make these again!

Yields 18
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  1. 2 cups packed brown sugar
  2. 1 cup sugar
  3. 1 1/4 cups milk
  4. 1/4 cup light corn syrup
  5. 1/8 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 cups pecan halves
  1. Heat brown sugar, sugar, milk, corn syrup and salt to boiling, stirring constantly.
  2. Reduce heat to medium and cook, without stirring, to 236 degrees. Test with candy thermometer. Should form soft ball when dropped into very cold water that flattens when removed from the water.
  3. Cool without stirring about 1 hour or until pan is cool to the touch.
  4. Add vanilla and pecans. Beat until mixture is slightly thickened, about 1 minute.
  5. Drop mixture by spoonfuls onto waxed or parchment paper. Try to divide pecans equally.
  6. Let stand uncovered 12 to 18 hours or until pralines are firm.
Kryson's Kreations http://krysonskreations.com/

Feb 022015

Super soft! A family favorite!

My husband isn’t a big fan of sweets and this is the only cookie he actually asks me to make.

I rarely have pumpkin spice, but the spices can be replaced with 2 teaspoons of pumpkin spice if you’d prefer. I like the extra cinnamon myself, but both ways taste good to me.

Pumpkin Cookies
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  1. 1 cup butter or margarine
  2. 1 cup sugar
  3. 1 cup pumpkin
  4. 1 egg
  5. 1 Tablespoon vanilla
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 1/2 teaspoon cinnamon
  10. 1 teaspoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1/2 cup raisins or dates (optional)
  14. 1/2 cup desired nuts (optional)
  1. Heat oven to 375.
  2. Cream butter and sugar. Add pumpkin, egg and vanilla.
  3. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture and mix well. Stir in raisins or dates and nuts.
  4. Drop on greased cookie sheet and bake for 15 minutes.
  1. You can use parchment paper instead of greasing the cookie sheet. Especially helpful to keep the bottom of the cookies from turning too brown on an age-darkened cookie sheet.
Kryson's Kreations http://krysonskreations.com/

Jan 192015

I find when I follow the directions my cookies turn out tiny and rock hard. They still taste great and soften up nicely dipped in milk, so don’t toss them if yours turn out too hard. I make the dough balls bigger, more like 1 1/2 inches and cook it for the minimum time on parchment paper.

As ovens vary, you’ll have to see what works best for you. The taste is worth playing around to get it perfect.

Molasses Sugar Cookies
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  1. 3/4 cup shortening
  2. 1 cup sugar
  3. 1/4 cup light or dark molasses
  4. 1 egg
  5. 2 cups sifted all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cloves
  8. 1/2 teaspoon ground ginger
  9. 1 teaspoon cinnamon
  10. 1/2 teaspoon salt
  11. sugar (for rolling)
  1. In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg; beat well.
  2. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to molasses mixture. Mix well and chill.
  3. Form into 1 inch balls and roll in sugar. Place on greased cookie sheets 2 inches apart.
  4. Bake at 375 for 8 to 10 minutes. Let cool a few minutes before removing from cookie sheets.
Kryson's Kreations http://krysonskreations.com/


Sep 232014

Mine didn’t turn out as pretty as I would have liked, but they were yummy!

These Mini Chocolate Chip Cheesecakes are wonderful to take to cool or winter month events and holidays. I’ve even left the chocolate out of the cream cheese mixture and used food coloring to make them red and green for Christmas. So, they were more like red and green mini cheesecakes with chocolate chips on top.

Mini Chocolate Chip Cheesecakes
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Cook Time
20 min
Cook Time
20 min
  1. 1 1/3 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 1/4 cup cocoa
  4. 1/3 cup butter or margarine, melted
  5. 2 cups semi-sweet chocolate chips or mini chocolate chips, divided
  6. 3 8 ounce packages cream cheese, softened
  7. 1 14 ounce can sweetened condensed milk
  8. 3 eggs
  9. 2 teaspoons vanilla extract
  1. Heat oven to 300 degrees.
  2. Spray with cooking spray or paper-line 24-30 muffin cups.
  3. Stir graham cracker crumbs, sugar, cocoa and butter. Press in bottom of cups, using all of the mixture equally.
  4. Over low heat melt 1 cup of the chocolate chips.
  5. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and melted chocolate chips until smooth. Add eggs and vanilla. Mix well.
  6. Spoon batter into cups and top with remaining chips.
  7. Bake 20 minutes or until set. Cool, then refrigerate.
  1. To make mini cheesecakes with chocolate chips on top instead of chocolate cheesecakes, omit the chocolate in step 5.
  2. If you use cooking spray instead of the paper cups, let cool then freeze for 10-15 minutes. They should be easier to remove.
Kryson's Kreations http://krysonskreations.com/
Mini Chocolate Chip Cheesecakes

Sep 112014

I’ve tried many pancake recipes looking for the perfect pancake. So far, this one is my husband’s favorite and seems to be the closest I can come to that fluffy, yummy pancake I remember eating as a child.

Tastes great with maple syrup, chocolate chips, strawberries and whipped cream, peanut butter, bacon or whatever your favorite toppings. My favorite topping is Peach Berry Sauce, but sometimes I like to just throw my bacon and fried egg on the pancake then smother it in real maple syrup.

What are your favorite toppings?

Old Fashioned Pancakes
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  1. 1 1/2 cups all-purpose flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 Tablespoons sugar
  5. 1 1/2 cups buttermilk
  6. 1 egg
  7. 3 Tablespoons butter, melted
  8. 1 teaspoon vanilla
  1. In a large bowl, sift together flour, baking powder, salt and sugar. You don’t have to sift, but sifting once or twice can make for a fluffier pancake.
  2. Make a well in the center of flour mixture and pour in milk, egg, melted butter and vanilla. Mix until smooth.
  3. Lightly oil griddle or frying pan. Over medium heat, pour approximately 1/4 cup batter per pancake. Brown on each side and serve.
  1. If using milk instead of buttermilk, lower the amount by 1/4 cup. Buttermilk is thicker, so using the same amount of milk makes for a runny batter.
Kryson's Kreations http://krysonskreations.com/

Sep 102014
BBQ Sauce
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  1. 2 cups ketchup
  2. 1 cup water
  3. 1/2 cup apple cider vinegar
  4. 5 Tablespoons light brown sugar
  5. 5 Tablespoons white sugar
  6. 1/2 Tablespoon pepper
  7. 1/2 Tablespoon onion powder
  8. 1/2 Tablespoon mustard (ground seed or Dijon)
  9. 1 Tablespoon lemon juice
  10. 1 Tablespoon Worcestershire sauce
  1. Simmer ingredients, uncovered, for 1 hour 15 min, stirring frequently.
Kryson's Kreations http://krysonskreations.com/
Sep 082014
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  1. 1 cup dry instant coffee (not freeze dried)
  2. 3 1/2 cups white sugar
  3. 2 cups water
  4. 2 cups rum
  5. 1 whole vanilla bean OR splash of vanilla essence OR 2 teaspoons vanilla extract
  1. Boil water. Remove from heat and add coffee and sugar. Stir until dissolved. Cool to 172 degrees then add rum. Bottle and refrigerate 30 days before using, but if the extract was used it can be used immediately. Helpful to label and date.
Kryson's Kreations http://krysonskreations.com/
Sep 072014
Baked French Toast Casserole
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  1. 10 inch French bread, cut into 1 inch pieces
  2. 4 large eggs
  3. 1 cup milk
  4. 1/2 cup heavy cream
  5. 1 Tablespoon sugar
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
  1. Butter a 9×9 pan. Arrange bread into a single layer. Mix ingredients together and pour over the bread. Salt to taste. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes.
Kryson's Kreations http://krysonskreations.com/
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