These Pinwheel Cookies are a treasured family favorite straight from Grandma’s cookbook! Delicious vanilla cookie dough is rolled up with a sweet raisin filling that bakes into the most nostalgic treat. They’re the perfect Christmas cookies but just as delicious any time of year.

Even if you’re not a raisin lover, trust me, your whole family will fall for these!

These pinwheel cookies are sneaky little delights with delicious raisin-filled swirls, simple to look at but impossible to stop eating. They’ve been a hit with my cousins for years, and now we keep the tradition alive in our own kitchen.

I’ll never forget standing in my grandma’s kitchen, pouring the vanilla and feeling trusted to help. Baking these cookies instantly brings back those warm, silly, perfect memories. Grab a kid, make a batch, tell some stories, and pass the magic (and the vanilla) along.

Pinwheel Cookies Ingredients

This great recipe has two parts: the cookie dough and the raisin pinwheel filling. I’ve seen recipes online for date pinwheel cookies, but my family has always made the filling with raisins.

Here’s what you’ll need to make pinwheel cookies:

• Vanilla Extract: Boosts flavor and adds warmth
• Shortening: Provides structure and tenderness for the cookie dough
• Granulated Sugar: Adds sweetness and helps with spreading
• Brown Sugar: Adds moisture, chewiness, and rich flavor
• Eggs: Bind the dough and add moisture
• All-Purpose Flour: Forms the base of the cookie dough
• Salt: Enhances all the flavors
• Baking Soda: Helps cookies rise and brown
• Raisins: Sweet filling for the pinwheel center
• Water: Moistens the raisin filling

How To Make Grandma’s Pinwheel Cookies:

Don’t let the pretty pinwheel pattern fool you into thinking these cookies are tough to make! These Christmas pinwheel cookies require little prep work and are super simple t

There’s something gleefully unrestrained about turning a drink as comforting as horchata into ice cream. You still get the sweet, creamy flavors of cinnamon and vanilla in Horchata Ice Cream. But, let me tell you, it’s twice as luscious as an indulgent dessert.

Horchata Ice Cream

I was introduced to horchata at a young age because it was (and still is) my older sister’s favorite drink. Every time I travel with my sisters, we make sure to stop and grab some horchata for her wherever we arrive. It’s a tradition.

This is the same sister who shared her intense love of mangoes with me. So, I can say that she’s at least partially responsible for my mango ice cream, too. It reminds me of so many ways that I have been influenced by my siblings, and I am grateful.

When I first played with the idea of making a horchata ice cream flavor, I wasn’t really chasing the exact flavors. I wanted to nail the excitement of being a kid when my big sister would wink at me and then share a sip of her drink. It didn’t matter what was in the glass, it was pure joy to be trusted to drink it with her.

Rice Ice Cream

Flavor-wise, this ice cream is beautifully layered. Horchata is a sweet, spiced rice drink, and this ice cream mimics that. Warm notes of cinnamon hit you right away, while the vanilla remains subtle. The rice is more of an undertone throughout each bite. It’s there, but it’s not the thing that draws your focus.

If you make it with RumChata, the liqueur adds a wonderful element to the ice cream. It begins very sweet, almost hiding in the ice cream. As the ice cream melts in your mouth, the alcohol emerges and becomes more dominant toward the end of each bite. It’s an incredible experience. So, be sure to savor each spoonful.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

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Looking for the perfect bakery style peanut butter cookies recipe? Look no further! This recipe guarantees the most delicious and chewy cookies that are sure to satisfy your sweet tooth.

We all know and love the classic peanut butter cookies recipe with the criss-cross pattern on top that you make with a fork, but these are not those! No offense to those! I love them! But these are giant bakery style cookies that are soft and chewy and loaded with peanut butter flavor!

We use the pan-banging method (perfected by Sarah Kieffer), which I’ll explain more below. This gives the cookies a crispy outer edge and a soft and chewy center.

Ingredients for the BEST Peanut Butter Cookies

Gather all your typical cookie ingredients and some creamy butter and you’re ready for making these bakery style cookies. Here is everything you’ll need:

• Flour: just regular all-purpose flour is all you need
• Baking Soda: gives the cookies lift and fluffiness
• Baking Powder: gives the cookies more rise
• Salt: enhances all the flavors and contrasts the sweetness
• Unsalted Butter: adds the fat and richness in flavor
• Creamy Peanut Butter: creamy JIF or Skippy is my preference
• Sugar: adds sweetness
• Brown Sugar: adds sweetness and moisture
• Egg: gives the cookies structure
• Vanilla Extract: adds flavor
• Whole Milk: adds moisture
• Dry Roasted Unsalted Peanuts: adds more peanut flavor and a nice crunchy texture

Keep scrolling to the end of the post to see all the measurements needed for each ingredient.

How to Make Bakery Style Peanut Butter Cookies

If you’re new to pan-banging cookies, we are going to walk you through how to do it. Here are is the step-by-step guide for making this fabulous peanut butter cookie recipe:

1. Prep: Line a baking sheet with foil (dull side up) and preheat the oven to 350 degrees F.
2. Dry Ingredients: Whisk all the dry ingredients together in a small bowl.
3. Cream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer) and cream the butter until fluffy. Add the peanut butter and beat again until smooth.
4. Mix: Add in the sugars and mix until combined. Be sure to scrape down the sides as you go. Add the remaining wet ingredients and mix to combine. Slowly pour in the dry ingredients and mix until everything comes together but be careful to not overmix.
5. Rest: Allow the dough to rest for 15-20 minutes.
6. Scoop: Using a large cookie scoop (1

Busy day? No problem! You can make this Easy White Chicken Chili in just 15 minutes! Yes, I’ve timed it. The secret is to use pre-cooked (or a rotisserie) chicken. Loaded with great northern beans and green chile, this is one hearty, flavorful meal. And, that’s exactly what you need when the temperature dips.

Easy White Chicken Chili

There are times in all of our lives when, despite the best of intentions, we’ve felt the rush of trying to get a meal on the table. Whenever I am facing both a tight schedule and a house full of hungry kids, I get creative. And, I usually start with one of my favorite recipes, to see if I can come up with shortcuts that work in less time.

That was how I came up with this easy white chicken chili recipe. My solution at the time was simply to grab a rotisserie chicken on the way home. Nowadays, I use my tried and true method for perfect cooked, shredded chicken ahead of time. So, it’s as easy as setting some out to thaw whenever I need it.

Simple White Chicken Chili

If you’re feeling the pinch of a day with too many things to do, treat yourself to an easy dinner like this simple white chicken chili. It’s a very rare day that I don’t have time to chop an onion, but I know people who hack that part of the recipe by just buying diced onions in the produce section. Either way, there’s hardly any prep time to speak of.

I’ve lost track of how many times I’ve made this meal, in all of its glorious variations over the past few years. It’s extremely flexible. If I don’t have enough great northern beans, I can swap in pintos. If I have some leftover cooked vegetables, I will often chop them up and toss them into the pot. I can’t really think of a wrong way to make this soup.

That said, you know me. I have to recommend at least a couple adaptations, so that you can make it truly

Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, hearty soup filled with tender chunks of savory chicken, soft white beans, green chile, and plenty of spices. I’ve tried more than my fair share of chili recipes, even a fair number of slow cooker chilis.

And, given the choice? I’ll take a slow cooker chili every time. Low heat over long hours is the only magic in this recipe. But, dang does it do the trick. It transforms all the ingredients and flavors into an incredible, hearty dinner that we keep coming back to. I like to serve it up alongside a batch of my favorite easy drop biscuits, hot and fresh and still steaming from the oven.

Slow Cooker White Chicken Chili Recipe

And, when I think of slow cooker meals, there’s not much about this one that I could change. It’s simple enough to throw together ahead of time for a weeknight meal. But, the experience of eating it is one that you’ll want to slow down and savor.

I really only have one tip specifically for this slow cooker white chicken chili recipe. Take the chicken breasts out of the crock pot to shred them. You’ll never have to go fishing for a stubborn chunk that you missed. And, it lets you more easily work with the meat. I used to always shred my meat in the slow cooker, but now I never do.

I’ve listed all of my family’s favorite toppings as optional ingredients in the recipe card. But, I’m always curious. What will you add to this chili to make it your own? Be sure to let me know in the comments how it turned out!