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Golden Chocolate Chip Muffins Recipe | King Arthur Flour

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White whole flour adds a nutty sweetness to these luscious chocolate chip muffins.

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How to make Pinterest's most popular holiday cookies

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Get a step-by-step guide for the most Pinned cookies of all time on Pinterest!

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How about making a different kind of Christmas cookie this year? If you visit Greece close to Christmas, you'll eat far too many of these delicious Christmas honey cookies. Imagine a cross between baklava and an ooey, gooey pecan pie and you've got these. I'm addicted!
It's been a few years now since I spent a run up to Christmas in Greece (sadly!), and one of the things I miss the most are these fabulous Greek Christmas honey cookies.

Every self-respecting Greek household has a huge pile of these on their Christmas treat table.

And, frankly, so should you. They're:

oozy

nutty

spicy (in a delicious Christmas spice sort of way)

squidgy

caramel-y

baklava-like

bites of sheer delicious. You simply cannot stop at one. I think I ate at least 4 of them while making them. Oops.

I always loved the moment these started appearing in bakeries in Athens some time during November. I warn you, they are seriously addictive.

I'm not sure I'd go as far as to say that they are healthy treats, but half of the sweetness is honey and they're made with a mix of olive and vegetable oils, not butter. They're also dairy free, for anyone that's important to.

When you first taste these with their syrupy, gooey texture and Christmas spice flavour, you might think they're difficult to make. But they really aren't. The cookie dough comes together well and is easy to shape (see video below).

The only 'bit' of this recipe that may seem like harder work than you usually find around here is the syrup. And really that's easy too. Just boil up sugar and honey with a few Christmassy flavours (yummy) and you're done.

Once the cookies are baked, you float them in a simple syrup until they soak plenty up. Then you press crushed walnuts into the top and sprinkle over cinnamon.

I find there's usually a little syrup left over after you've floated all the cookies in it. Don't throw it away! Drizzle it over the cookies for a bit of extra moisture and flavour.

The cookies don't go soggy, but they do get gooey-er and squidgy-er as time goes on. In a really good way.

In fact, they stay good for AGES, a bit like British Christmas cakes and puddings. This means they're perfect for making ahead. Make them a week or two before Christmas and they'll still be delicious at New Year.

Greek Christmas honey cookies also make great Christmas gifts. I love to package them up in boxes to give to family and friends.

I first published this post at Christmas 2013 but these cookies are so good I decided to update the recipe with new photos and a video to show you exactly how to make them.

I was heavily pregnant this time last year and didn't quite get around to making any of these cookies. This year I'm making up for it! I made a first batch a few days ago, thinking that would be plenty. I'd gift some and keep the others for ourselves.

Hmm. Great in theory. Somehow we only have a few left. Oops, better make some more.
I hope you find this video helpful if you'd like to try making these! I do hope you agree that these delicious Greek honey cookies are worth a try this festive season! But if they really don't seem like your sort of thing, try these gingerbread muffins with salted caramel frosting instead. They're just as delicious. Mmmmm!
Greek Christmas Honey cookies (melomakarona)

1. Preheat the oven to 350F / 180C.

2. Zest the orange, then combine the zest with the sugar in a large bowl.

3. Pour the oils into the sugar/orange mixture and beat until well combined. Then add the orange juice and brandy and beat again.

4. Sift the flour with the baking powder and baking soda, then add to the liquid little by little until a stiff, wet dough forms.

5. Pull off a walnut-sized piece of dough and shape it into a ball / oval in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up.

6. Bake for 25-30 minutes until the cookies are lightly browned. While they are in the oven, make the syrup. Combine the honey, sugar, water, cinnamon, lemon peel and cloves in a saucepan, then bring to the boil. At this point, simmer uncovered for about 10 minutes until the syrup has thickened slightly. Then take out the cinnamon, lemon peel and cloves and stir in the lemon juice.

7. Then, while the cakes are still very warm, float them in the syrup a few at a time, turning them over to make sure they soak up plenty of liquid. After about 30 seconds, take the cookies out with a fork or spoon with holes in, put them on a serving plate and press some walnuts into the top. Lastly, sprinkle a bit of cinnamon over them.

8. Once you've covered your plate, you can pile the others on top of each other if you like - this is how they are usually sold and served in Greece!

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Greek Christmas honey cookies (melomakarona) - Scrummy Lane

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How about making a different kind of Christmas cookie this year? If you visit Greece close to Christmas, you'll eat far too many of these delicious Christmas honey cookies. Imagine a cross between baklava and an ooey, gooey pecan pie and you've got these. I'm addicted!

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The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk - this is what my host mother taught me when I lived with her family in France for a summer in high school, and it's still the standard to which I hold my soft-boiled eggs today. An egg like this is just right for scooping daintily from the shell and eating with buttered toast soldiers, an experience that always feels simultaneously sophisticated and happily childlike to me.

Making soft-boiled eggs might feel slightly trickier than hard-boiled eggs, but it's nothing that can't be mastered in the space of a Saturday morning! Here's a step-by-step tutorial to teach you exactly what to do.

How To Make Soft-Boiled Eggs: Watch the Video!

Timing the Perfect Soft-Boiled Egg

A good soft-boiled egg really comes down to timing. Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you're just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly set, but still spoonable, yolk. If you're cooking three or four eggs, add an extra few seconds to your timing. (More than four eggs, and I would recommend cooking in batches.)

Don't just glance at the clock to time your eggs - set a timer. Using a timer is the best way to get consistent results.

Serving Soft-Boiled Eggs

Soft-boiled eggs are their own little breakfast package. Nestle your egg in an egg cup, and then use the edge of a knife to gently tap the egg all the way around the top. If you have an egg-cutter, you can use that, too. Pull off the top and dig in.

You can use a spoon to scoop out the insides or dip your toast soldiers right into the yolk. Either way, eat the egg while it's still warm and runny!

No Egg Cup? Try This Trick!

If you don't have an actual egg cup, here's an idea: Fill a small ramekin with a few tablespoons of rice or other uncooked grain and nestle your soft-boiled egg inside. Works like a charm, and as long as you manage to avoid egg drips, you can reuse the rice again and again.

How To Make a Soft-Boiled Egg

Makes 1 to 4 soft-boiled eggs

What You Need

Ingredients

Instructions

Recipe Notes

Cold-water method: Another method for cooking soft-boiled eggs follows our hard-boiled egg method. For soft-boiled eggs, simply steep them in the hot water for less time. (We find this method a little less consistent than the method above, but it's handy for cooking a large batch of eggs at once.)

Storage: Soft-boiled eggs can be refrigerated for up to 4 days.

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Make Your Best Soft-Boiled Eggs with This Simple Technique

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The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk - this is what my host mother taught me when I lived with her family in France for a summer in high school, and it's still the standard to which I hold my soft-boiled eggs today.

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Thanks to our friends at French's for this tasty devilled egg recipe. We already knew that bacon and eggs was the perfect combo, but add mustard into the mix and you have the perfect appetizer or snack!

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Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

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Italian meringue is a versatile dessert, often used as frosting for cakes and pies. However, this light and airy dessert can also be used for mousse, parfaits and much more!

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Copy of abstract smokie book cover template - Made with PosterMyWall

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This buttermilk crumb cake is a breakfast favorite when guests arrive. To make one day ahead: just bake, cool completely, and cover pan tightly in in aluminum foil. For an even more decadent treat, make this delicious glaze to drizzle over the cooled cake: Combine 1/2 cup powdered sugar, 3 teaspoons milk, and 1/2 teaspoon vanilla in a small bowl; and stir until smooth.

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Thanksgiving Muffins Recipe | King Arthur Flour

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moist, tender pumpkin muffins, studded with cranberries and cinnamon bits.

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What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.

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No yeast? No problem! This no-yeast pizza dough recipe is not only quicker than traditional dough, it yields perfect homemade pizza crust every time!

No-Yeast Pizza Dough Ingredients

You'll need just five kitchen staple ingredients to make this no-yeast pizza dough recipe:

Flour: This yeastless pizza crust starts with all-purpose flour.

Baking powder: Without yeast, the pizza dough needs baking powder to rise.

Salt: A pinch of salt enhances the flavor and strengthens the gluten.

Milk: You'll need ½ cup of fat-free milk.

Olive oil: Olive oil locks in moisture and keeps the dough from drying out.

How to Make No-Yeast Pizza Dough

Ready to learn how to make pizza dough without yeast? You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect:

1. Mix the dry ingredients, then stir in the wet ingredients until a dough forms.

2. Turn out the dough and knead.

3. Shape the dough into a ball and let rise.

4. Roll the dough out into a circle.

Tip from recipe creator Missy: "If the dough is too dry, add a little more milk."

How to Use No-Yeast Pizza Dough

To use your homemade no-yeast pizza dough:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Bake the crust in the preheated oven for 8 minutes.

3. Top with your favorite toppings and bake until the crust is golden brown, about 10 to 15 minutes more.

Can You Make No-Yeast Pizza Dough Ahead of Time?

If you're short on time, you can make the no-yeast pizza dough up to one day in advance. Simply store it in an airtight container in the refrigerator. Once the dough is baked, you can store it in the refrigerator for up to three days.

Allrecipes Community Tips and Praise

"This recipe is easy and fast," according to one Allrecipes community member. "I turned the pizza dough into breadsticks with a little bit of garlic powder. SO GOOD!!"

"Very good," raves dixjo. "Light and crispy crust. Topped it with homemade tomato sauce, artichoke hearts, salami, mushrooms, red pepper and mozzarella! A real hit and very fast and easy!"

"I've made this a few times now and absolutely love it," raves Courtney Thompson. "Easy to make and tastes amazing!"

Editorial contributions by Corey Williams

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No yeast? No problem! This no-yeast pizza dough recipe is not only quicker than traditional dough, it yields perfect homemade pizza crust every time! You'll need just five kitchen staple ingredients to make this no-yeast pizza dough recipe: Flour: This yeastless pizza crust starts with all-purpose flour.

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I 'be made this versîon and also Marcella's (his mother) from the classic Essentials of Italian Cooking. This one has less flour, more butter, and I think I prefer it. It has a dry crumbly texture and isn't overly sweet. Great with tea or coffee, I especially like it for breakfast. I make a 2 inch tube shape and form it in to a traditional ring shape. I cut it after it cool s and freeze it so I can take a piece or two out any time. Addictive.

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When I was growing up in New York, from third grade through high school, I was blessed with the opportunity to spend my summers in Italy. I would stay with my grandmother in Cesenatico, hang out at the beach with my friends, and eat the wonderful food my grandmother cooked.

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Ingredients

1. For the biscuits:

1/2 cup buttermilk powder

3 tablespoons baking powder

1 1/2 teaspoons kosher salt

Pinch of sugar

6 tablespoons lard or bacon fat, cut into pieces and slightly softened

6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired

3 1/2-4 cups all-purpose flour, divided, plus more

2. For the honey butter:

1/2 cup flavorful honey (such as buckwheat)

1/4 cup unsalted butter, slightly softened

1/2 teaspoon sea salt or kosher salt

Preparation

1. For the biscuits:

1. Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.

2. Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.

3. Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.

4. Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.

2. For the honey butter:
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

If you can't find buttermilk powder, substitute 2 cups store-bought buttermilk (omit water). White Lily self-rising flour can be substituted for all-purpose flour (omit baking powder and salt).

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Fluffy Cathead Biscuits with Honey Butter

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Cathead biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.