Bittersweet Chocolate Cream Cheese Cookies

Are you a cookie and cheesecake lover? This is a recipe you must try! Here at Kathey Jo’s Kitchen, we’ve developed the perfect ingredient recipe measured for perfection. You’ll end up with a soft center, and a perfectly chewy exterior—I call that the perfect cookie!

Chocolate is such a popular flavor. What happens when you add cream cheese to the recipe? You get a match made in heaven! Seriously though, chocolate, and cream cheese is the perfect combination, with a texture you will not resist. You may be considering this cookie to be “too sweet.” The recipe calls for semisweet chocolate, so you’ll have a balanced cookie.

What’s so great about this dough is that you can shape it into different forms to compliment the holiday or party yo...

Apple Cinnamon Rolls

What’s better than waking up to the smell of pancakes? I’ll tell you—waking up to homemade apple cinnamon rolls. This recipe is another morning favorite here at Kathey Jo’s Kitchen. Made completely from scratch, this fluffy, delicious treat is perfect to pair with coffee or even hot chocolate. Especially during chilly season!

Apple cinnamon rolls have a very special place in my kitchen because I could never go wrong with this recipe. Believe me when I say that they don’t last a single day because everyone loves them. It’s the perfect autumn breakfast and the twist of the apples make them that much more satisfying to eat...

Almond Topped Pear Pie

Are you someone who regularly has guests at home? Perhaps you’ve got family you want to feed, and you’re running out of fresh ideas for a quality dessert. You aren’t alone here, as at Kathey Jo’s Kitchen I’ve always taken it upon myself to come up with appealing new dishes that people will love and want to share with their loved ones. If my husband Rob loves it, there’s a pretty good bet you and your family will enjoy it too!

Pies have always been popular, and this options has become a favorite in our household over the past several years. What if you could combine the delicious flavor of pears with the crunch of an almond crust? It’s a win-win situation for anyone who wants an appealing new treat for themselves and those closest to them...

2 Minute Fudge

Here in Kathey Jo’s Kitchen, my husband Rob and I know the appeal of fudge. Particularly around the Holidays, when sweet treats are in demand, you’ll want something you can share with friends and family. These times can be understandably hectic, and that’s why people often look for easy but effective recipes. I’m here to tell you more about what this could mean for you and those you choose to share the season with.

As the name implies, you only need a couple of minutes to prep this delicious fudge, and once it’s been microwaved, you need only about half an hour to refrigerate it. Do you want to give yourself and your guests something delicious and filling, yet still simple and fast enough to prepare that anyone can make it...

One of our favorite fall treats here at Kathey Jo’s Kitchen are caramel apples. The crunch of the perfectly tart apple and the sticky goodness of the caramel is simply irresistible! When it’s no longer festival season, how could you possibly enjoy these classical treats? You reinvent them into another fan favorite: cookies! These are perfect for the holidays, a surprise desert away from the classics! Not to mention they’ll go delightfully with a glass of milk or a cup of coffee.

I recommend whipping these up with the kiddos! I recently baked these cookies with my grandchildren, and we had so much fun. Something about making a cookie that looks like an actual apple is exciting to the kids. They especially loved putting in the wooden sticks that mimicked the ones on an actual caramel apple...

Get ready to indulge some chocolatey goodness. This Fantasy Fudge recipe is a scrumptious classic that you’ll often find in my kitchen counter during any time of the year. It’s one of my favorites to make for my husband, Rob. If you have a sweet tooth like us, then you’ll love this recipe. The secret to making a smooth, zero grain homemade fudge is cooking at the right temperature. It’s also important to pay close attention to the texture of the fudge throughout the mixing process. Remember, beating the fudge for too long can make it go hard in the matter of minutes so be sure to put your mixing utensil down once it thickens. As a heads up, this makes around three pounds of fudge!

Ingredients you’ll need:

• 7 oz of marshmallow cream
• 3 cups of granulated sugar
• ¾ cup of unsalted but...

Root beer is a wholly American drink because colonists were the first to make it. If you want to believe this, then Charles Hires reintroduced it to America via the Philadelphia Centennial Exposition in 1876. He discovered a way to mass-produce them, releasing Hires Root Tea. He likely changed the name from tea to beer to apply to the working class. Did you know that authentic Root beer is from about 16 roots and herbs? The primary ingredient was sassafras. Sassafras came to be known as a carcinogen in1960, and the U.S. Food and Drug Administration banned its use. Root beer accounts for three percent of America’s soft drink market. The number one spot for best-selling root beer is A&W. There is a distilled version of root beer too.

DIY Root Beer Recipe

INGREDIENTS

• 1 gallon filtered wate...

Kathey Jo’s Kitchen is here to tell you all about chocolate pudding. Did you know that it originated from the British Isles, and originated in the late 16th century? It’s a dish to one can make on short notice. The ingredients vary and are versatile at the same time. When introduced to discerning British tongues, it was made up of a sweetened porridge made from flour, tapioca or oatmeal, and milk.

In Colonial America, cornmeal was more readily available and cheaper to boot. It took on the name of hasty pudding and consisted of cornmeal mush (meaning the cornmeal was added to boiling water and cooked) with molasses, honey, brown sugar or maple syrup, and milk.

There are two kinds of puddings: a meat pudding is an example of a savory dish, while in America, it’s mostly known as a dessert...

There are many reasons to enjoy National Chocolate Éclair Day at Kathey Jo’s Kitchen. One of them is the pure deliciousness of it all.

An éclair is an oblong pastry made from choux dough filled with a cream and topped with icing. The éclair originated during the 19th century in France. It was called pain à la Duchesse or petite Duchesse until 1850. The éclair may have gotten its name from the flash of frosting that glistens across its top. When baking the perfect chocolate éclair, steam is essential to the construction of the inner hollow that’s filled with vanilla cream. It takes some patience, but once you’ve perfected your recipe, you’ll have something you can always fall back on for sweetness.

Did you know that MasterChef India pastry experts spent three days constructing a 26-f...

It’s that time of year for strawberries! And today at Kathey Jo’s Kitchen, I’m going to tell you all about this versatile fruit. Did you know that shortcake is a sweet biscuit? You make it with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. Today’s shortcakes use biscuit or sponge cake as the base. In early American recipes, the pie crust was in the round or broken up. This style remains in the South.

What’s great about the shortcake dessert is that you can use peaches, blueberry, chocolate, or any other filling. It’s also common to see a recipe that recommends flavoring the shortcake with coconut. The way that people know shortcake in America varies in the U.K. where it’s known as shortbread.

The most famous dessert is – obviously – strawberry shortc...