My Secret Pocket

19/11/2025

"It's Bacterial Dysbiosis - and 90% of doctors have never heard of it because they're taught to kill bacteria, not restore balance."

18/11/2025

Discover, learn, and celebrate Black culture with a board game friends and the whole family will love...where fun meets history!

16/11/2025

Pineapple Upside Down Sugar Cookies Recipe🍍

Ingredients

For the topping:
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
12 pineapple rings, each cut into halves (canned or fresh)
24 maraschino cherries, drained
For the sugar cookie base:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pineapple juice from the canned pineapple or fresh

Instructions

Preheat the oven to 350°F (175°C) and lightly grease or line two 12-cup muffin tins.

Prepare the topping by combining the melted butter and brown sugar in a small bowl. Place 1 teaspoon of the mixture into the bottom of each muffin cup. Arrange a pineapple half over the sugar mixture, followed by a cherry in the center.

Make the sugar cookie dough by creaming together the butter and sugar until light and fluffy (about 2 minutes). Beat in the egg, vanilla, and pineapple juice until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Assemble the cookies by rolling the dough into 1 1/2-inch balls and slightly flattening them with your hand. Place each dough disc on top of the pineapple and press gently.

Bake for 11–13 minutes or until the edges are lightly golden. Let cool in the pan for 5 minutes, then carefully invert the pan onto a baking sheet or cooling rack so the pineapple topping is on top.
Serve the cookies once they have cooled completely, allowing the topping to set.

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16/11/2025

16/11/2025

Julie's Eats & Treats - Easy, Family Friendly Recipes 'seats&treats-easy,familyfriendlyrecipesmoment

One of my favorite cookie recipes.

16/11/2025

🍒 Cherry Pie Stuffed Cookies Recipe

Ingredients

For the Cookies
• ¾ cup unsalted butter, softened (if using salted butter, omit the added salt)
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
or 1 teaspoon vanilla + 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup cherry preserves or cherry jam (not pie filling or jelly), divided

Optional Glaze
• 2 ½ cups confectioners’ sugar, sifted if lumpy
• 2–3 tablespoons whole milk (2% works too)
• ½ teaspoon vanilla or almond extract
• Valentine’s sprinkles, optional

⸻

Instructions

1. Make the Cookie Dough
1. In a stand mixer (or with a hand mixer), beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy — about 3 minutes.
2. Add the eggs and vanilla (or vanilla + almond extract) and beat for another 2 minutes, scraping down the bowl as needed.
3. Reduce the mixer speed to low. Gradually add the flour, baking soda, baking powder, and salt. Mix until just combined — do not overmix.

Dough Tip:
The dough should be smooth and easy to handle, not sticky. If it feels sticky, mix in 1–3 tablespoons of flour, one at a time, until manageable.

⸻

2. Fill and Shape the Cookies
1. Divide dough into 12 equal portions. Roll each portion into a ball, then flatten slightly into a disc.
2. Place a heaping tablespoon of cherry preserves or jam in the center of each disc.
3. Gently fold the edges over the filling to fully enclose it, sealing tightly so the jam doesn’t leak while baking.

Sealing Tip:
Press seams well — leaks can cause burning or mess in the oven.

⸻

3. Chill the Dough
• Place the stuffed dough balls on a tray and refrigerate for 30 minutes.
(Do not freeze — they can get too cold.)

While the dough chills, preheat oven to 350°F (175°C) and line 1–2 baking sheets with parchment paper or Silpat mats.

⸻

4. Bake the Cookies
1. Arrange cookies on the prepared sheets, leaving plenty of space (6–8 cookies per sheet).
2. Bake for about 12 minutes, or until edges are set and tops are mostly set (slightly glossy is okay).

Baking Tips:
• Slightly underbaked cookies will firm up as they cool.
• Rotate the baking sheet halfway through baking for even results.
• For best results, bake one sheet at a time.

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5. Cool
Allow cookies to cool on the baking sheet for 15 minutes before glazing or serving.

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6. Make the Glaze (Optional but Delicious!)
1. In a medium bowl, whisk together the confectioners’ sugar, milk, and extract until smooth.
• Adjust consistency by adding more sugar (to thicken) or milk (to thin).
2. Drizzle glaze over cooled cookies using a small spoon.
3. Add sprinkles while the glaze is still wet.
4. Let set for about 15 minutes before serving.

⸻

Enjoy!

Soft, buttery cookies with a surprise cherry center — perfect for holidays, parties, or anytime you crave a cozy dessert twist.

⸻

✨ Love delicious cookie recipes like this one? Follow The Cookie Galleria for more sweet inspiration, baking tips, and new treats every week!

16/11/2025

Eggnog Cut-Out Cookies 🎄

Ingredients

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

2 large egg yolks, room temperature

1 tsp. vanilla bean paste or vanilla extract

3 cups all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1/2 tsp. ground nutmeg

1/3 cup prepared eggnog, room temperature

Easy cookie icing

Red food coloring

Green food coloring

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. Add the egg yolks and vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.

2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

3. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the eggnog, beginning and ending with the flour mixture, beating just until combined after each addition.

4. On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.

5. Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

6. Working with 1 disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out until ¼-inch thick. Use a 2- to 3-inch cookie cutter to cut the dough into shapes. Using a thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.

7. Bake until the tops are dry and the edges begin to turn golden, 10 to 12 minutes. Let cool for about 10 minutes on the pan, then move the cookies to a cooling rack to cool completely. Repeat with the remaining dough and the scraps, re-rolling only once for smooth cookies.

8. Mix a batch of easy cookie icing (choose the thicker border icing). It should fall off the whisk in a thick stream, and the fallen ribbon of icing should hold its shape for about 10 seconds before sinking back into the bowl of icing. Remove 2 tablespoons of icing each to 2 small bowls. Stir in 1 or 2 drops of red food coloring into one bowl and 1 or 2 drops of green food coloring into the other bowl until the desired colors are reached. Spoon the colorful icing into two separate zip-top bags or piping bags. Use a pair of scissors to snip ⅛ inch off the tip of each bag.

9. Add an additional 1 tablespoon of water, 1 teaspoon at a time, to the remaining white icing until it is at a flooding consistency; the icing falls off the whisk in a fluid stream, and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. Divide the thinned white icing between two 9-inch baking pans, spreading the icing into an even layer. Drizzle the red icing all over one pan of icing and drizzle the green icing over the second pan. One at a time, put the cookies face-side down in the icing. Take the cookies out one at a time, twisting and shaking gently to let any extra icing drip off, and return to the cooling rack.

10. Allow the cookies to dry completely, 8 hours or overnight. Store the cookies in an airtight container at room temperature for up to 1 week.

Fresh from The Cookie Galleria 🍪✨
Holiday joy baked into every bite 🎄

16/11/2025

Strawberry Pop Tart Cookie Recipe

Ingredients Required

For the Cookies

2 sticks unsalted butter at room temperature
1 ½ cups granulated sugar
1 tsp pure vanilla extract
2 large eggs
½ tsp salt
½ tsp cream of tartar
½ tsp baking soda
3 cups all-purpose flour
5 frosted strawberry Pop-Tarts chopped into small pieces
¼ cup rainbow sprinkles

For the Glaze (optional)

2 cups powdered sugar
8 Tbsp heavy whipping cream
2 Tbsp rainbow sprinkles for topping

Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, cream the butter and sugar together using a hand mixer until smooth and well combined. Add the vanilla extract and eggs, mixing until fully incorporated.
In a separate medium-sized bowl, whisk together the salt, cream of tartar, baking soda, and flour. Gradually mix the dry ingredients into the wet ingredients in batches, scraping the sides of the bowl as necessary.
Add the chopped Pop-Tart pieces (reserving about 1/3 cup for topping) and the sprinkles. Mix until everything is well combined.
Scoop approximately 2 tablespoons of dough, roll it into a ball, and place it on the prepared cookie sheet, leaving 2 inches between each cookie to prevent sticking. If omitting the glaze, press the reserved Pop-Tart pieces onto the tops of the cookies now.
Bake for 11-12 minutes or until slightly golden but still soft. Remove from the oven, cool for a few minutes, then transfer the cookies to a cooling rack to cool completely.
While the cookies cool, mix the powdered sugar and heavy whipping cream in a bowl using a hand mixer or whisk until a smooth glaze forms.
Once the cookies are completely cool, dip the tops into the glaze and sprinkle with the leftover Pop-Tart pieces and extra sprinkles. For variety, consider preparing half glazed and half plain cookies.