Homemade Milano Cookies

Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!

When it comes to holiday baking, nothing says love like homemade. Some of our other favorite cookies are Homemade Butter Cookies and Chocolate Peppermint Dipped Shortbread Cookies.

Milano Cookies from Scratch

When it comes to store bought, packaged cookies, Pepperidge Farms makes some of my favorites. Like their wonderful milano cookies that have a light, buttery crunch and a snap from a good amount of dark chocolate in the center. But although it’s easy to pick up a bag at the store, I wanted to recreate them at home since I almost always prefer homemade over store bought anyway. Not only did these cookies turn out absolutely fabulous, they were fun to make too!

Milano Cookie Ingredients

• Butter: I used salted butter.
• Sugar: a combination of both regular granulated and powdered sugar does the trick for helping recreate the classic texture of the milanos we know and love.
• Vanilla extra: you could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get that gorgeous little black speckles.
• Eggs plus an extra egg white: adding an extract egg white along with the whole eggs helps given the airy structure to these crunchy cookies.
• All purpose flour: of course you need some sort of flour to create cookies and these ones just need the regular all purpose variety.
• Baking soda: Just a bit helps the cookies rise slightly in the oven.
• Salt: a little salt helps bring out all the other flavors and keep the cookies from tasting bland.
• Dark Chocolate: Use high quality chocolate that you chop yourself rather than trying to melt some chocolate chips. Trader Joe’s sells really excellent dark chocolate for a great price and it’s what I used here.

How to Make Homemade Milano Cookies

1. Prep work: Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
2. Combine wet ingredients: Beat butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract and beat again.
3. Add dry ingredients: Add the flour, salt, and baking soda, mixing on low speed just until combined. Try not to overwork the dough or these cookies might turn out tough instead of light.
4. Pipe the cookies onto parchment paper: Transfer the sticky dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets. The cookies will spread a bit, so leave enough space that they won’t touch while the bake.
5. Bake: These cookies take 13-15 minutes per batch to bake just until the edges are barely turning golden brown. Cool completely.
6. Melt chocolate: You can melt it in a glass bowl over a double boiler, or if you are careful, in the microwave using short 20 second bursts of heat, stirring between each burst of heat until melted and smooth. Continue to stir the melted chocolate as it cools to help temper the chocolate for a better snap between the cookies and so the sandwiched halves don’t slide apart.
7. Fill the cookies: Spread melted, tempered chocolate onto the bottom of one of the cookies. You want a generous amount of chocolate, but not so much that it’s spilling off the sides. Gently press another cookie on top. Repeat with the remaining cookies, then let them sit until the chocolate has set completely.

Tips and Variations

• Piping: I find that a piping bag with a tip is the easiest for me when working with this soft dough, but a large, heavy-duty zip-tight bag with the corner cut off would also work.
• Filling the bag: It helps to use a tall cup and place your piping bag down into it with the upper part of the bag folded over the top. Then you can just use a rubber spatula to transfer the dough to the bag.
• Mint milanos: If you want to make mint milanos, try adding 1/2 teaspoon of peppermint extract to the melted chocolate. If you want the mint flavor to be even stronger, just add more of the mint extract!
• Other milano flavors: Pepperidge Farms makes quite a few other milano flavors and often has seasonal varieties like candy cane or pumpkin spice. Some of our favorites are coconut, raspberry, orange, and milk chocolate milanos, although there are others that we still haven’t tried. You can try using flavored oils or extracts to achieve some of these other flavors like orange or lemon.

How Long Will These Cookies Keep?

These homemade milano cookies won’t keep as long as the store bought variety because they are made with only real ingredients and lacking preservatives. Store them in an airtight container on the counter for 5-7 days.

You could also freeze them for up to 2 months in an airtight, freezer-safe bag. Just thaw on the counter before enjoying.

More Amazing Cookie Recipes

• Snickerdoodle Cookies
• Brown Butter Chocolate Chip Cookies
• White Chocolate Oreo Cookies
• Peanut Butter Cornflake Cookies (No Bake)
• Chocolate Crinkle Cookies
• Buttery Lemon Shortbread Cookies with a Glaze
  

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  Homemade Milano Cookies

  Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!

  Course Dessert

  Cuisine American

  Keyword homemade milano cookies, milano cookies

  Prep Time 15 minutes

  Cook Time 14 minutes

  Total Time 29 minutes

  Servings 24 milanos

  Calories 228kcal

  Author Amy Nash

  Ingredients

  • 1 cup salted butter, at room temperature
  • 1 and 1/4 cups powdered sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 egg white, room temperature
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 ounces dark chocolate, chopped

  Instructions

  • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  • Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
  • Add the flour and salt, mixing just until combined.
  • Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.
  • Meanwhile, melt the chopped chocolate in a glass bowl set over, but not touching, simmering water in a pan, or in the microwave using short 20 second bursts of heat until melted and smooth.
  • Gently spread some of the melted chocolate onto the bottom side of half of the cookies, then sandwich with another cookie on top. The melted chocolate will firm up and set as it cools.
  • Store in an airtight container on the counter for up to 5 days.

  Nutrition

  Calories: 228kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 263IU | Calcium: 13mg | Iron: 2mg

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The Absolute BEST Slow Cooker Turkey Breast

Slow Cooker Turkey Breast is the perfect way to get tender juicy turkey with a fraction of the prep, but all the flavor. Let the slow cooker do ALL the work!

Using the slow cooker for your turkey frees up the stove and oven for all the amazing sides. Combine this succulent Turkey with Roasted Autumn Vegetable Stuffing, Famous Mashed Potatoes, The Best Sweet Potato Casserole, The World’s Best Green Bean Casserole and some Parker House Rolls and you’ve got Thanksgiving, or any special occasion covered.

Turkey Breast in the Slow Cooker

I always make my turkeys in the oven. Why have I never made them in the slow cooker before? I love my slow cooker! It took me a total of 5 minutes to throw this into the slow cooker. In just a few hours, I had the most delicious, moist, and tender turkey that I have ever had in my life!

I have always wanted to try making turkey in the slow cooker. This was the perfect opportunity! It was a smaller turkey and just right for our family. This was the most moist and tender turkey I have had. Which makes sense because it seals in the moisture and cooks in the juices all day. I couldn’t believe how delicious this turned out! And the sauce that it cooked in all day gave it the perfect flavor. This will not just be a seasonal meal made at our house. We will be making this year round!

Turkey Breast Ingredients

This will take 5 min to put together and then let the slow cooker do the rest. Super simple and tastes amazing!

• Turkey Breast: 5-6 pounds, make sure it fits in your slow cooker.
• Orange Juice: Adds a nice zing
• Whole Cranberry Sauce: Cranberries were made for turkey
• Onion Soup Mix: One of the best flavors you can add to anything
• Salt and Pepper: Add to taste

Making Slow Cooker Turkey Breast

Sometimes you just don’t want or need to cook an entire turkey. Maybe it’s just a smaller crowd this year, or maybe your family made the turkey this year but you still want leftovers. Slow cooker Turkey Breast is the perfect way to satisfy your turkey cravings, whatever they maybe.

1. Prep: Either use a slow cooker liner or spray your cooker with cooking spray. Make sure your Turkey Breast is thawed and place inside.
2. Mix: In a separate bowl mix the cranberry sauce, onion soup, orange juice together and pour over the top. Sprinkle with salt and pepper.
3. Cook: Cove and cook on low for about 8-9 hours or until a meat thermometer reads 165 degrees F. Remove and cover with foil and let it rest for at least 5-15 minute.

Tips for Tender Turkey Breast

I love the flavor this imparts, it’s perfect, but you can always use a few tips right?!

• Turkey: Can’t stress enough to make sure your turkey fits in the crock pot.
• Bone-In: Having a bone in and skin on turkey imparts more flavor and moisture into your turkey. You can remove the skin before carving.
• Rest:  Allowing the turkey to rest before carving gives the juices time to distribute evenly through the meat. It sounds weird but it’s totally true. Let it rest before cutting.
• Veggies: You can add carrots, celery, onion chunked to the bottom of your slow cooker before you add the turkey if you’d like.
• Crisp it: If you want a classic crispy top, place under the broiler for 5-8 minutes, basting as necessary.
• How much to buy: Aim for buying 3/4 of a pound of turkey per a person. If you want leftovers, plan on a 1lb per person.
• Thaw: Be sure to thoroughly thaw your turkey breast in the fridge for at least 24 hours. Do not thaw at room temperature.
• Gravy: Make gravy to go with it!

Leftovers

• Fridge: If you have any leftovers store them in the fridge in a tightly sealed container or even a freezer bag for up to 4-5 days.
• Freeze in a freezer safe container or bag for up to 3 months,
• Bone: Save and freeze the bone to throw in soup another time.

More Turkey Loving Recipes

• Leftover Turkey Casserole
• Turkey Stuffed Peppers
• Turkey Taco Stuffed Avocado
• Asian Turkey Lettuce Wraps
• Turkey Mediterranean Casserole

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Slow Cooker Turkey Breast

Amazing juicy and perfectly tender turkey breast that slow cooks all day in the crockpot!

Course Dinner, Main Course

Cuisine American

Keyword slow cooker turkey breast, turkey breast

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 6 Servings

Calories 575kcal

Author Alyssa Rivers

Ingredients

• 1 5 to 6 pound turkey breast make sure it will fit into your slow cooker
• 1/2 cup orange juice
• 1 14 ounce can whole cranberry sauce
• 1 package Onion Soup Mix
• salt and pepper to taste

Instructions

• Line your slow cooker with a liner or spray with cooking spray. I like using a liner so that the clean up is easy. Place the thawed turkey into the crockpot.
• Mix together the cranberry sauce, onion soup mix, and orange juice. Pour over the top of the turkey. Sprinkle the top with salt and pepper. I love using the Lawry's coarse seasoned pepper.
• Cover and cook on low for about 8-9 hours or until your thermometer reads 180. Carefully remove your turkey and place it on a plate. Let it rest for 5 minutes before carving and enjoy!

Notes

I did not crisp the skin after it was done in the slow cooker.  If you want a crispy skin, then broil the turkey for 5 minutes.

Nutrition

Calories: 575kcal | Carbohydrates: 30g | Protein: 98g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 245mg | Sodium: 969mg | Potassium: 1157mg | Fiber: 1g | Sugar: 29g | Vitamin A: 162IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg

 

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Cranberry Orange Scones

Bakery Style Cranberry Orange Scones! These scones are perfectly soft and fluffy on the inside and crisp and crunchy on the outside. They are bursting with cranberry and orange flavor and make the perfect Fall breakfast!

Looking for more Scone Recipes? Try my Summer Berry Scones or my Glazed Orange Scones!

Cranberry and Orange Scones

These Cranberry Orange Scones are the perfect breakfast for Fall. I love the combination of the dried cranberries and orange zest. They give these scones so much flavor!

The scones are perfectly soft and moist on the inside with the crunchy crumbly edges we all love in a scone.

Before the scones are baked they get brushed with some of the reserved milk and orange juice mixture. They then get sprinkled with sugar then baked! It’s that extra touch that makes them feel like bakery style scones!

Key Ingredients

• Flour: We used all purpose flour in this recipe.
• Baking powder: This gives the scones the lift they need.
• Sugar: Just a little bit of granulated sugar (only 2 tablespoons is added making this a guilt free scone!)
• Butter: Cold cubed unsalted butter is used to make these orange scones extra flakey and buttery.
• Orange juice and orange zest: Give these scones so much flavor!
• Dried cranberries: I prefer using the dried cranberries over fresh or frozen. We soak the cranberries in a bit of brandy to plump them back up.

How to Make the Best  Cranberry Orange Scones

• Preheat oven: To 425 degrees and line a baking sheet with parchment paper.
• Rehydrate cranberries: Add cranberries and brandy to a small bowl. Cover with plastic wrap and microwave for 1 minute. Leave the plastic wrap on and allow the cranberries to cool before removing the plastic wrap. I let mine cool while I am working on the rest of the steps.
• Make buttermilk: Combine milk and orange juice and stir to combine. Let sit for 5 minutes. Reserve 2 tablespoons of the mixture for brushing on top of the scones.
• Make scone batter: Add flour, sugar, baking powder, salt, butter and orange zest to a food processor fitted with the blade attachment. Pulse until the mixture resembles pea sized crumbs. Add in the remaining milk mixture (everything but the 2 tbsp that is reserved) and pulse for 10 seconds or until the mixture comes together. Make sure not to over mix. Fold in cranberries by hand using a rubber spatula.
• Cut into triangles: Transfer dough to a well floured surface. Form the dough into a large 8 inch disc. Cut the dough into 8 wedges and transfer to the prepared pan.
• Bake: For 15 minutes or until golden brown. When the scones are slightly cool drizzle with glaze and serve!
• Orange Glaze: Combine all of the ingredients in a small bowl and whisk until smooth.

Can I Use Other Types of Cranberries?

Yes! Fresh or frozen (no need to thaw) cranberries can be used.

Tips for Making Amazing Cranberry Orange Scones

• It’s very important that this scone dough remain cold or else the butter will start to get warm and melt. That means the scones won’t be as soft and flakey so make sure to keep the batter cold. 
• Don’t overwork the batter. Just like when making any baked good the more you mix it the tougher the end result will be. Remember less is more!

More Orange Flavored Recipes to try!

• Cranberry Orange Bread
• Orange Chocolate Chip Biscotti
• Cranberry Orange Relish
• Orange Creamsicle Cookies

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Cranberry Orange Scones

Bakery Style Cranberry Orange Scones! These scones are perfectly soft and fluffy on the inside and crisp and crunchy on the outside. They are bursting with cranberry and orange flavor and make the perfect Fall breakfast!

Course Breakfast

Cuisine American

Keyword Cranberry Orange Scones

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 Scones

Calories 334kcal

Author Kelley Simmons

Ingredients

• 2 cups all purpose flour
• 1 whole orange zest
• 2 and 1/2 Tablespoon fresh squeezed orange juice
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cranberries
• 2 Tablespoon granulated sugar
• 2 Tablespoon brandy
• 1/2 cup milk
• 1 tsp granulated sugar, for sprinkling on top

Orange Glaze

• 2 Tablespoon fresh squeezed orange juice
• 1 cup powdered sugar
• 1/2 teaspoon orange zest

Instructions

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Add cranberries and brandy to a small bowl. Cover with plastic wrap and microwave for 1 minute. Leave the plastic wrap on and allow the cranberries to cool before removing the plastic wrap. I let mine cool while I am working on the rest of the steps.
• Next combine milk and orange juice and stir to combine. Let sit for 5 minutes. Reserve 2 tablespoons of the mixture for brushing on top of the scones.
• Add flour, sugar, baking powder, salt, butter and orange zest to a food processor fitted with the blade attachment. Pulse until the mixture resembles pea sized crumbs.
• Add in the remaining milk mixture (everything but the 2 Tablespoon that is reserved) and pulse for 10 seconds or until the mixture comes together. Make sure not to over mix.
• Fold in cranberries by hand using a rubber spatula.
• Transfer dough to a well floured surface. Form the dough into a large 8 inch disc. Cut the dough into 8 wedges and transfer to the prepared pan.
• Bake for 15 minutes or until golden brown.
• When the scones are slightly cool drizzle with glaze and serve!

Orange Glaze

• Combine all of the ingredients in a small bowl and whisk until smooth.

Nutrition

Calories: 334kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 9mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 397IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

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Cream of Mushroom Soup Recipe

Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sautéed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time.

It’s a mushroom lovers soup dream come true. Serve this scrumptious soup with a side of Homemade Parker House Rolls, and some vegetables that are either Stir Fried or Air Fried for a complete yummy meal.

Creamy Mushroom Soup

Soup on a cold night, just warms the soul and this soup is no different. With buttery sauteed mushrooms and onions, then simmered in a perfectly seasoned cream sauce, it’s a mega power comfort food in a bowl. Grab a crusty loaf of bread and salad and dinner is made!

With easy to find, pantry staples, this soup is easy to make and so flavorful. The mushrooms have a great earthy savory flavor that just hits the spot. If you love mushrooms, you are going go insane over this indulgent dish.

Mushroom Soup Ingredients

• Butter: For sauteing the onion and mushrooms, add loads of flavor
• Onion: Dice the onion for best texture
• Baby Bella Mushrooms: Sliced
• Flour: For thickening
• Italian Seasoning: One of my go to blends, amazing flavors all in one spice
• Fresh Thyme: Adds an extra punch of flavor
• Garlic: Garlic and mushrooms are made to go together.
• Salt and Pepper: Add to taste but don’t under season
• Chicken Broth: Creates a mild broth
• Heavy Cream:  The creaminess is divine

How to Make Cream of Mushroom Soup

This is a fairly straight-forward simple recipe to make!

1. Saute: In a large pot add the butter, onion and mushrooms. Saute over medium heat till tender
2. Season: Add in the flour, Italian Seasoning, thyme garlic and salt and pepper and stir until coated.
3. Simmer: Add in the chicken broth and simmer over medium high heat for 5-7 min. Add in the heavy cream and let simmer for 3-5 min. more.

Tips for the Best Cream of Mushroom Soup

This is quick and easy but there are a few tips to make it even better.

• Mushrooms: I used baby bella mushrooms but you can also use cremini or white button mushrooms. Or a mixture of mushrooms works and adds a blend of flavors
• Slicing:  Buy pre sliced mushrooms to save time. But if you have time slice your own. This helps make sure the mushrooms are the same thickness and will cook at the same rate. You may have to trim the pre-sliced mushrooms if some are too big.
• Cream: Heavy cream adds incredible richness, but you can substitute half and half and have excellent results.
• Saute: Don’t under saute the mushrooms. You want a deep color on the mushrooms, and caramelization. This creates the best flavor.
• Blend it: If you want a smooth creamy soup, once it’s simmered use an immersion blender or place in batches in your blender leaving the small opening on  top open and covering with a paper towel and blend to desired texture.

Storing any Leftovers

If there are any leftovers, they make great lunches and other meals!

• Fridge: Store in an airtight container in the fridge for up to 4 to 5 days.
• Ideas: Reheat the soup either on the stove top or the microwave. It’s perfect served over rice or pasta or blended and stirred into casseroles for an easy meal.
• Freeze: Cream based do not usually freeze well. They can become grainy. If you want to freeze it, freeze it before adding the cream.

 

More Mushroom Recipes to Love

Mushrooms are a polarizing vegetable. You either love them or you don’t. If you love them, here are some amazing recipes to try!

• Easy Beef Cube Steak with the BEST Mushroom Gravy
• One Pot Creamy Chicken Mushroom Florentine
• Creamy Shrimp and Mushroom Pasta
• Sausage Stuffed Mushrooms
• Honey Balsamic Garlic Mushrooms

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Cream of Mushroom Soup

Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sauteed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time. 

Course Soup

Cuisine American

Keyword cream of mushroom soup, creamy mushroom soup

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 308kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon butter
• 1 small onion diced
• 1 pound baby Bella mushrooms sliced
• 1/4 cup flour
• 1 teaspoon Italian seasoning
• 1 teaspoon fresh thyme
• 3 garlic cloves diced
• salt and pepper
• 4 cups chicken broth
• 1 cup heavy cream

Instructions

• In a large pot add the butter, onion and mushrooms. Sauté over medium high until tender. Add in the flour, Italian seasoning, thyme, garlic and salt, pepper and stir until coated.
• Add in the chicken broth and simmer over medium high heat for 5-7 minutes. Add in the heavy cream and let simmer for 3-5 more minutes.

Notes

Can also use a blender or immersion blender for a smooth and creamy soup.

Nutrition

Calories: 308kcal | Carbohydrates: 16g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 916mg | Potassium: 775mg | Fiber: 1g | Sugar: 3g | Vitamin A: 986IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 2mg

 

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