Dad’s Favorite Dessert Recipes: Cookies, Cinnamon Rolls & Pumpkin Bread

Dad, how do I?

Transcript provided by YouTube then edited with AI

Hey kids, welcome to another edition of Cooking with Dad! I’m Dad, and we’re cooking! Well, actually not yet, but we’re going to. Today I’m going to show you how to bake chocolate chip cookies.

So, I do have a dad joke for you: Why did the brownie tell the vanilla wafer he was crazy? I’m not crazy, the wafer said. I’m just a little cookie!

Anyway, let’s get started. The first thing we’re going to do, though, is preheat the oven to 375 degrees. So I’m going to go ahead and do that. I’ve got 2 and 1/4 cups of flour in here, along with a teaspoon of baking soda and a half teaspoon of salt. Then I have a cup of butter, 3/4 cup of sugar, and 3/4 cup of brown sugar. You’ll need one egg and a teaspoon of vanilla. After that, we’ll need 2 cups of semisweet chocolate chips. I also like nuts, and they say to use coarsely chopped nuts, but I like to have bigger chunks in my cookies, so that’s what we’re going to do.

So anyway, let’s start adding all this stuff together. Okay, like I’ve talked about before, you usually want to combine your dry ingredients so they mix well. If you add your baking soda with the wet ingredients, it might not get mixed properly. So it’s good to add this to the flour. Now, we’ll add the salt and baking soda.

Okay, now we’re going to mix the sugars in this bowl.

Alright, I’m going to go ahead and mix this together. Just make sure that the baking soda and salt get mixed in well with the flour. That looks pretty good. Now we’re going to mix these two together. Let this mix together well, but remember, they don’t have to be perfect because they’re both bigger.

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Now we’re going to add this butter. Let me go ahead and mix the rest of this up. Do this for about a minute; it should take about that long.

Now I’ll add my egg, and then we’ll add that teaspoon of vanilla.

Now we can add our flour mixture. See, this is how I mix too: I have a fork. I just kind of push the dough through it.

Like that. There we go. Now we can add this.

Okay, got that! And like I said, I like to have my nuts. See how they’re not finely chopped? These are just walnuts.

Okay, there you go!

Oh, my oven’s ready to go! So I usually try to scoop about this much. Then you just put it down; it doesn’t have to be anything fancy, just like that.

Okay, so that’s all there is to it. You can use a spoon if you want, but you have a rough idea of how big you want them, right? And you just have to space them out to make sure that they don’t run into each other. You want to bake them for 8 to 10 minutes, so I’m going to go ahead and throw this in. Ah, looking good!

Okay, and put these in.

That’s amazing! I think that’s a first for me where I actually did them right and they came out well. This one might be a little fudged, a little bit small, but really, you almost always end up with 24 cookies, and rarely do you actually get three dozen cookies as it says.

So pretty cool! Anyway, I hope this was helpful for you. Thanks for watching, and God bless you!

Hey kids, nice to see you again!

Cinnamon Rolls

Today, I’m going to show you how to make these cinnamon rolls. What do you call them? The same thing as a cinnamon roll: a synony roll!

So anyway, let’s get started. If you’ve not yet found these, somebody showed them to me a few years ago, and they’re a great substitute for going to the trouble of actually making homemade cinnamon rolls. They’re called Rhodes Cinnamon Rolls, and they’re just in your freezer section. They come with a dozen cinnamon rolls and icing.

Okay, so you just take that icing out and take the rolls out. They just look like mini cinnamon rolls because they haven’t risen yet. You’ll want to spray a pan big enough to accommodate 12 rolls. Here we go—get them equidistant apart.

Okay, we spray the pan, put those in there, and then you just need a piece of plastic wrap to go over the top. What we’re going to do here is put that on, and then I actually need to spray this with some cooking oil. Just flip that over like so, so that when they rise, they don’t stick to it.

Okay, there you go—something like that! So I’m going to take these and put them in the fridge for about 8 hours. In the morning, when I come back, they won’t be completely risen, but I’ll show you that in the morning.

Okay, here we are the next morning, and that’s what they look like. See, they haven’t really risen, so now we’re just going to set them out and let them sit for an hour or two. Just keep an eye on them because they really need to double in size before we cook them.

So there we go; I’m just going to set those down. I’ll come back and take that off, and you can see how they’ve risen! Now I’m just going to preheat my oven to 350, and once that’s preheated, we’ll throw those in.

Nice! You get these icing packets, and they have a little tip on them. You just cut that, and then we’ll spread that all around.

Okay, so that’s about all there is to it! That makes it look like a professional bake! I hope this was helpful for you. Thanks for watching, and God bless you!

Hey kids, welcome to another edition of Cooking with Dad! Today I’m going to show you how to make pumpkin bread.

Did you hear about the guy who moved into a pumpkin? Yeah, he had to move out because it was just too squashy!

So anyway, let’s get started. Here’s what we’re going to do: We need all these ingredients. It’s quite a bit, but it’ll go quickly for you, so don’t stress about that.

Alright, so let me get the pumpkin going. I just cut it in half like that, and then I’m going to scoop all that out. I’ll put a little bit of water in this pan and throw it in a 350-degree oven for about 30 minutes.

Set that face down in the water, and we’ll put it in the 350-degree oven for about 30 minutes.

Okay, I just removed these from the oven. You can see what that looks like, right? We’re just going to scrape that out of there and let it cool off.

We’re going to go ahead and scoop this out. Just use your oven mitts to grab hold of it. We’re just going to scrape it into this bowl; this is probably going to be more than a cup. That’s okay; we’ll just have a little extra pumpkin!

Okay, let’s take a look at that. You can see it has a nice, good texture that you wouldn’t get from a can.

Alright, let that cool for a little bit. While that’s cooling down, we’ll go ahead and add our other ingredients. We’re going to start with the flour. We’ll put it in our bowl here, and then we’ll add our baking powder. Spread it around to make your life easier. Add our cinnamon, salt, baking soda, and now to add my nutmeg. Then we’ll add our cloves.

Okay, go ahead and add my sugar.

It’s cooled down enough; we’re good. I actually put it in an ice bath. I just put a pan with some ice and water underneath it and let it sit there for about 5 minutes to speed things up. I didn’t have room in my fridge, so I had to do something else.

Let’s go ahead and add the milk. We’ll add the butter—it’s actually margarine here. I softened this a little bit, and then we’ll add the eggs.

So we’re going to go ahead and add that in, and mix it up good.

This is how I like the nuts. I chopped them a little bit—I don’t like whole big chunks, but I do like pretty big chunks.

Okay, there we go! We should go ahead and spray this and scoop this into the pan.

Alright, let’s throw it in there on the middle rack. We’re going to set the timer for 60 minutes.

Okay, I just pulled it out of the oven. When you pull it out, stick a toothpick in it and make sure it comes out clean to confirm it’s cooked. That baked for 60 minutes, and that was perfect for my oven.

Alright, I hope this was helpful for you. Thanks for watching, and God bless you!

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This post was previously published on YouTube.

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