Ella May's Country Kitchen & Bakery

09/16/2025

Everyone's favorite Donut Bread just got a delicious fall upgrade 🍏🍁🫶
Recipe 👇

08/31/2025

Yum!

If there’s one side dish that always wins over a crowd, it’s baby potatoes—especially when they’re drenched in a rich, velvety garlic cream sauce. Growing up, potatoes were on the table almost every night. They

12/15/2024

Fruitcake haters, prepare to be converted! These Fruitcake Cookies are chewy, festive, and bursting with dried fruit and nuts. 🍒🍪

Delicious Fruitcake Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped dried fruit (e.g., candied cherries, pineapple, raisins)
1 cup chopped nuts (e.g., pecans or walnuts)
1/4 cup orange juice

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Add Fruit and Nuts: Fold in the chopped dried fruit and nuts. Stir in orange juice until evenly distributed.
5. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
6. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 120 kcal | Servings: 24 cookies

12/15/2024

WHITE CHOCOLATE PEPPERMINT MACARONS

Delicate almond shells filled with white chocolate peppermint ganache, these macarons are a festive treat that’s as beautiful as they are delicious!

Ingredients
For the Macaron Shells:
1 3/4 cups powdered sugar
1 cup almond flour, finely sifted
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Red gel food coloring (optional, for swirls or stripes)
For the White Chocolate Peppermint Ganache Filling:
1/2 cup heavy cream
6 ounces white chocolate, chopped
1/2 teaspoon peppermint extract
For Decoration (Optional):
Crushed candy canes or peppermint candies
Edible glitter or powdered sugar
Instructions
1. Prepare the Macaron Shells:
Sift Dry Ingredients: In a large bowl, sift together powdered sugar and almond flour. Discard any large bits.
Whip Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks form.
Fold the Batter: Gently fold the dry ingredients into the egg whites in two additions. Mix until the batter flows in a thick ribbon when lifted (lava-like consistency).
Add Color: If using, swirl or streak red gel food coloring into the batter with a toothpick for a peppermint swirl effect. Do not overmix.
Pipe Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a parchment-lined baking sheet, spacing them slightly apart.
Rest Shells: Let the piped macarons sit at room temperature for 30–60 minutes, or until the tops are dry to the touch.
2. Bake the Macaron Shells:
Preheat the oven to 300°F (150°C).
Bake the macarons for 14–16 minutes, one sheet at a time, rotating halfway through. The shells are done when they have risen "feet" and don't stick to the parchment paper.
Cool completely on the baking sheet before removing.
3. Make the Ganache Filling:
Heat heavy cream in a small saucepan until just simmering. Remove from heat.
Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
Add peppermint extract and mix well. Let the ganache cool until thickened to a spreadable consistency.

12/15/2024

Banana Bread Cookies 🍌🍪💛

Ingredients:
- 1 ripe banana, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt

Instructions:
- Prepare Wet Ingredients: In a mixing bowl, combine the mashed banana, sugar, and melted butter. Stir until smooth.
- Mix Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients. Stir until fully incorporated.
- Shape the Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake: Bake at 350°F for 8-10 minutes, until the edges are golden.

Macros & Nutrition Facts:
- Calories: 150 kcal per cookie
- Protein: 1g
- Fat: 7g
- Carbs: 22g
- Fiber: 1g
- Sugar: 10g

12/13/2024

Ginger Molasses Cookies with Eggnog Buttercream
Indulge in the holiday spirit with these Ginger Molasses Cookies featuring creamy Eggnog Buttercream. A festive treat made with molasses, ginger, cinnamon, and a delightful eggnog-flavored frosting perfect for Christmas gatherings.
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Course: DessertCuisine: American Prep Time: 1 hour hourCook Time: 10 minutes minutesTotal Time: 1 hour hour 10 minutes minutes Servings: 16 Cookies
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Ingredients

For the Cookies:
▢ 3/4 cup of unsalted butter softened to room temperature
▢ 1 cup of granulated sugar
▢ 1/4 cup of molasses
▢ 1 large egg
▢ 2 cups of all-purpose flour
▢ 2 teaspoons of baking soda
▢ 1 teaspoon of ground cinnamon
▢ 1/2 teaspoon of ground cloves
▢ 1/2 teaspoon of ground ginger
▢ 1/2 teaspoon of ground nutmeg
▢ 1/2 teaspoon of salt
For the Eggnog Buttercream:
▢ 1 cup of unsalted butter room temperature
▢ 3 tablespoons of eggnog
▢ 1 teaspoon of vanilla extract
▢ 1/2 teaspoon of ground nutmeg
▢ 5 to 7 cups of powdered sugar adjusted to achieve desired consistency

Instructions
Preparation of Dry Ingredients: Begin by sifting together the all-purpose flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt into a medium bowl. This ensures that the spices and leavening agents are evenly distributed throughout the mixture. Set aside.

Creaming Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes. This process is crucial as it helps to incorporate air into the batter, resulting in lighter cookies.
Incorporation of Wet Ingredients: Add the egg and molasses to the creamed butter and sugar, continuing to beat on medium speed until fully integrated. The molasses provides moisture and a rich, caramel-like flavor, while the egg acts as a binder for the cookie dough.

Combining Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, beating on low speed just until the dough comes together without overmixing.
Chilling the Dough: Cover the bowl containing the cookie dough and refrigerate for 1 hour. Chilling the dough is essential as it allows the ingredients to meld together and also makes the sticky dough easier to handle during shaping.

Preheating the Oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). This high temperature is vital for achieving the characteristic cracks on the surface of the cookies.
Shaping and Sugaring: Once chilled, remove the dough from the refrigerator. Using a spoon, scoop out portions of the dough and roll into 1-inch balls. Roll each ball in granulated sugar to coat completely, which will give the cookies their distinctive sparkly appearance.



Baking the Cookies: Arrange the sugared dough balls on a baking sheet lined with parchment paper, spacing them at least 1 inch apart. Bake in the preheated oven for 8-10 minutes, or until the cookies begin to crack on top but are still soft in the center.
Cooling: Remove the cookies from the oven and transfer them to a wire rack to cool completely. It is crucial to allow them to cool before assembling with buttercream to prevent the frosting from melting.
Making the Eggnog Buttercream: While the cookies cool, prepare the eggnog buttercream. In the clean bowl of the stand mixer, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, and nutmeg, continuing to beat until smooth. Finally, add eggnog gradually, adjusting the quantity of powdered sugar as needed to achieve a thick, spreadable consistency.



Assembly: Once the cookies are completely cooled, pair them by size. Pipe or spread a generous amount of eggnog buttercream on the flat side of one cookie of each pair, then gently press the second cookie on top to form a sandwich. This method ensures a balanced ratio of cookie to buttercream, enhancing the overall flavor and texture.

12/11/2024

Festive Mini Jam Tarts Recipe
Ingredients:
For the tart shells:

1 1/4 cups (160 g) all-purpose flour
1/2 cup (115 g) unsalted butter, cold and cubed
1/4 cup (50 g) granulated sugar
1 egg yolk
1-2 tablespoons cold water
For the filling:

1/2 cup (120 g) red berry jam (strawberry, raspberry, or cranberry)
For the topping:

1 1/2 cups (180 g) powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla extract
Red and green food coloring for decoration
Instructions:
Prepare the tart shells:

In a mixing bowl, combine the flour and sugar. Add the cold butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
Mix in the egg yolk and a tablespoon of cold water. Knead gently until a dough forms. If the dough is too dry, add an additional tablespoon of water.
Wrap the dough in plastic wrap and chill for 30 minutes.
Bake the tart shells:

Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
Cut out circles and press them into a mini muffin tin or tart mold.
Prick the bottom of each tart with a fork and bake for 10-12 minutes, or until lightly golden. Let cool completely.
Fill with jam:

Once the tart shells have cooled, spoon about 1 teaspoon of jam into each shell, spreading it evenly.
Prepare the icing:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and thick.
Spoon the icing over the jam layer, ensuring the jam is completely covered.
Decorate:

Use red and green food coloring to paint small holly designs on the icing. A toothpick or fine-tipped brush works best for this step.
Allow the icing to set at room temperature for about 30 minutes.
Serve and enjoy:

These tarts are best served fresh but can be stored in an airtight container for up to 3 days.

12/05/2024

🍒 Black Forest Cookie Dough Brownie Bombs Recipe 🍪🍫
Ingredients:
1 box of brownie mix (or homemade brownies, baked and cooled)
1/4 cup chocolate chips (optional for extra chocolatey flavor)
1/2 cup unsalted butter, softened
FULL Recipe in FIRST (C.M.N.T) 👇. Enjoy ❤️ 👇👇👇👇

12/05/2024

Raspberry Swirl Shortbread Cookies

These delightful cookies combine buttery shortbread with a swirl of sweet and tangy raspberry filling, perfect for holidays or any special occasion.

Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry preserves

Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla extract.
3. Gradually add the flour, mixing until a soft dough forms.
4. Roll out the dough into a rectangle on a lightly floured surface, about 1/4-inch thick. Spread the raspberry preserves evenly over the dough.
5. Carefully roll the dough into a log, then chill for 30 minutes to firm.
6. Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool before serving.

Prep Time: 15 minutes
Chilling Time: 30 minutes
Baking Time: 12 minutes
Total Time: 57 minutes
Servings: 24 cookies

12/01/2024

🧁 Cranberry Orange White Chocolate Cupcakes 🍊🍫

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour 🌾
1 tsp baking powder 🧁
1/2 tsp baking soda 🧂
1/4 tsp salt 🧂
1/2 cup unsalted butter, softened 🧈
1 cup granulated sugar 🍬
2 large eggs 🥚
1 tsp vanilla extract 🍦
1/2 cup buttermilk 🥛
Zest of 1 orange 🍊
1/2 cup fresh cranberries, chopped 🍒
1/2 cup white chocolate chips 🍫
For the Frosting:

1/2 cup unsalted butter, softened 🧈
1/2 cup cream cheese, softened 🧀
3-4 cups powdered sugar 🍚
1 tsp vanilla extract 🍦
Zest of 1/2 orange 🍊
1/2 cup white chocolate chips, melted 🍫
For Decoration:

Fresh cranberries 🍒
Orange zest 🍊
Extra white chocolate chips 🍫
Instructions:
Preheat the Oven: 🍰

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 🏠
Make the Cupcake Batter: 🎂

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 🌾🧂
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. 🧈🍬
Add the eggs, one at a time, beating well after each addition. 🥚
Stir in the vanilla extract and orange zest. 🍦🍊
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. 🥄
Gently fold in the chopped cranberries and white chocolate chips. 🍒🍫
Bake the Cupcakes: ⏳

Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. 🍰
Make the Frosting: 🍦

In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. 🧴🧀
Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. 🍚
Stir in the vanilla extract and orange zest. 🍦🍊
Fold in the melted white chocolate until fully combined. 🍫
Frost the Cupcakes: 🎨

Once the cupcakes have cooled, use a piping bag or a spatula to frost the cupcakes with the white chocolate cream cheese frosting. 🧁🍫
Decorate the Cupcakes: ✨

Garnish each cupcake with fresh cranberries, a sprinkle of orange zest, and a few extra white chocolate chips for a festive touch. 🍒🍊🍫
Serve and Enjoy: 🍽️

These Cranberry Orange White Chocolate Cupcakes are ready to enjoy! They’re perfect for holiday parties, family gatherings, or any occasion that calls for a little sweetness and cheer. 🎄

🍊🍒🧁

11/25/2024

Black Forest Cheesecake Delight

A luscious blend of rich chocolate and creamy cheesecake, topped with sweet cherries that will take you back to family gatherings!

INGREDIENTS:

For the Crust:

1 cup crushed chocolate cookies
1/2 cup melted butter

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup cocoa powder

For the Topping:

1 can cherry pie filling
Whipped cream for garnish
Chocolate shavings for garnish

INSTRUCTIONS:

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).
In a bowl, combine the crushed chocolate cookies with melted butter until well mixed.
Press this mixture firmly into the bottom of a springform pan and set aside.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Add the eggs one at a time, blending well after each addition.
Mix in the sour cream and cocoa powder until fully combined.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the prepared crust.
Bake for 55-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar to prevent cracking.

Step 4: Add the Topping

Once the cheesecake has cooled, spread the cherry pie filling evenly over the top.

Step 5: Garnish and Serve

Top with whipped cream and chocolate shavings.
Refrigerate for at least 4 hours or overnight before serving to let the flavors meld and the cheesecake firm up.

Specifications:

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Informations:

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate Dessert, Black Forest

Indulge in this Black Forest Cheesecake Delight, a perfect treat for any occasion!