Brown Butter+Cashew Krispy Treats

These krispy treats are warm and toasty thanks to the brown butter.

Brown Butter+Cashew Krispy Treats

Ingredients

  • 1/2 c. salted butter
  • 12 oz. marshmallows
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1/2 c. chopped, unsalted cashews
  • 1/2 c. toffee bits
  • 8 c. rice cereal

Yields Approximately 24 bars

Brown Butter+Cashew Krispy Treats

Grease a 9×13 pan and set aside.

In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.

Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.

Grandma’s Cinnamon Rolls

This is my grandma’s cinnamon roll recipe. The mashed potatoes in the dough makes them extra tender.

Grandma’s Cinnamon Rolls

Ingredients

For the Dough

  • 2 packages dry active yeast
  • 1/2 c. warm water
  • 1/2 tsp. granulated sugar
  • 2 c. milk, scalded
  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 tsp. fine salt
  • 1/4 tsp. ground ginger
  • 1 c. mashed potatoes, warmed
  • 4 extra large eggs, room temperature, lightly whisked
  • 8-10 c. all-purpose flour, fluffed to break up clumps

For the Filling

  • 1/2 c. salted butter, softened
  • 2/3 c. granulated sugar
  • 1/4 c. ground cinnamon

For the Glaze

  • 1/2 c. salted butter, softened
  • 1 tsp. vanilla extract
  • 1 lb. powdered sugar, sifted
  • Milk as needed to achieve desired consistency, room temperature

Yields 2 Dozen Cinnamon Rolls

Grandma’s Cinnamon Rolls

For the Dough

In a bowl, combine the yeast, warm water, and the 1/2 tsp. granulated sugar. Give a stir to combine, then set aside.

In a large bowl, place the scalded milk, butter, granulated sugar, salt, ground ginger, and the mashed potatoes. Stir to combine, allowing the butter to begin to melt down. Allow to cool slightly, then add the yeast mixture and the eggs. Stir to combine.

Add enough flour to make a soft dough. Knead to smooth out the dough, then cover with a clean dish towel and allow to rise in a warm place for 1 hour. Punch down the dough, then turn onto a lightly floured surface.

Cut the dough in half, setting aside one half. With a flour,-dusted rolling pin, roll the dough into a rectangle. Smear the dough with the butter, covering the whole surface. Next, sprinkle with the granulated sugar and cinnamon to coat the whole surface of the dough.

Starting with the long edge, roll the dough into a log, pinching and tucking the dough tightly. Cut the dough in half, then cut each half into six rolls to get twelve rolls in total.

Grandma’s Cinnamon Rolls Dough

Place rolls onto a shortening-greased baking sheet and cover with a clean dish towel and let rise for 1 hour. Repeat process with second half of the dough.

Preheat the oven to 350 degrees Fahrenheit. Remove the dish towels from each batch and bake the rolls for 20 minutes until the rolls are golden brown.

For the Glaze

Beat the butter until light and fluffy. Slowly add the powdered sugar, scraping the bowl as needed. Add vanilla and enough milk to reach desired consistency. Use less milk for a thicker glaze and more for a thinner glaze. Frost the rolls while they are still warm.

Grandma’s Cinnamon Rolls

Spiced Cherry Sauce

This sauce is perfect for serving with ice cream or folding into whipped cream.

Spiced Cherry Sauce

Ingredients

  • 3 c. frozen tart cherries, defrosted
  • 1/4 c. dark brown sugar
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground star anise
  • 1/8 tsp. ground black pepper
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract (optional)

Yields Approximately 1 1/2 Cups

Spiced Cherry Sauce

Place all the ingredients into a blender or food processor and pulse to combine. Pour ingredients into a sauce pan and cook over medium heat. Bring to a simmer, stirring frequently and cook until sauce is thickened and reduced by half. Pour into a heart-proof container and allow to cool before refrigerating.

Cherry Cake +Almond Whipped Cream

This tart cherry cake is paired with an almond paste whipped cream.

Cherry Cake+Almond Whipped Cream

Ingredients

For the Cake

  • 1/2 c. salted butter, softened
  • 1 1/2 c. granulated sugar
  • 4 large eggs, room temperature
  • 1/2 c. smooth almond butter
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 tsp. kosher salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 3 c. all-purpose flour
  • 2 c. heavy cream
  • 1 c. frozen tart cherries, defrosted

For the Almond Whipped Cream

  • 2 c. heavy whipping cream
  • 1/4 c. almond paste or marzipan
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1/4 tsp. kosher salt
  • 1/2 c. sliced almonds for topping

Yields Approximately 24 servings

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Add the eggs and beat until mixture is slightly lighter in color and aerated. Scrape the bowl, then add the almond butter, vanilla extract, and almond extract. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and flour together. In alternating additions, add the flour mixture and the heavy cream, scraping the bowl after each addition. Fold in the tart cherries.

Pour batter into a greased 9×13 pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Allow cake to co while making the almond whipped cream.

In a bowl, combine all the ingredients. Gently break up the almond paste with a spatula so it starts to dissolve in the wet ingredients. Whip the ingredients until soft peaks form. Spread whipped cream over the cake and top with the sliced almonds.

Cherry Cake+Almond Whipped Cream

Lemon Curd Cookies

These cookies are full of lemon flavor.

Lemon Curd Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 tbs. lemon juice
  • 1 tsp kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 12 oz. jar lemon curd
  • 1 c. turbinado sugar
  • Edible gold glitter, optional

Yields Approximately 2 Dozen Cookies

Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, lemon zest, and lemon juice and mix to combine. In a bowl, sift together the salt, baking powder, baking soda, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Chill the dough for at least one hour.

Preheat the oven to 350 degrees Fahrenheit. Take tablespoon-sized scoops of dough and roll them in hands to smooth the dough. Roll each dough ball in turbinado sugar, then place on parchment paper-lined baking sheets. Make a depression in each cookie with thumb and fill with about a teaspoon of lemon curd. Top with glitter. Bake for 12-14 minutes until lightly browned on the bottom.

Lemon Curd Cookies

Snickerdoodles with Dulce de Leche

These warm cinnamon cookies have a dollop of dulce de leche in the center.

Snickerdoodles with Dulce de Leche

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 1/2 c. bread flour
  • 1 can of dulce de leche

For the Sugar Mixture

  • 1/2 c. granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • Stir to combine

Yields Approximately 2 Dozen Cookies

Snickerdoodles with Dulce de Leche Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat to combine. In a bowl, stir together the salt, baking powder, baking soda, cinnamon, and flour. Add the flour mixture to the wet ingredients, mixing until just combined.

Using tablespoon-sized scoops of dough, roll each scoop in the sugar mixture. Place the dough onto parchment paper-lined baking sheets. Press each dough ball with thumb to make a hole. Place a teaspoon of dulce de leche in each hole. Bake for 10-12 minutes until cookies are golden brown and cracked slightly.

Snickerdoodles with Dulce de Leche

Peanut Butter+Banana Krispy Treats

These are fully loaded with peanuts, banana chips, and chocolate chips.

Peanut Butter+Banana Krispy Treats

Ingredients

  • 1/2 c. salted butter
  • 1/2 c. creamy peanut butter
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1 lb. (16 oz.) marshmallows
  • 1/2 c. roasted peanuts
  • 1/2 banana chips, broken into smaller bits
  • 6 c. rice cereal
  • 1/2 c. semi-sweet chocolate chips

Yields Approximately 12 Squares

Grease a 9×13 pan and set aside. In a pot, melt the butter, peanut butter, and salt over medium heat. Add the vanilla and marshmallows, stirring constantly until the marshmallows are melted. Remove from heat. Add the peanuts, banana chips, rice cereal, and chocolate chips and stir to combine. Pour the mixture into the prepared pan and allow to sit for 30 minutes to set up.

Peanut Butter+Banana Krispy Treats

Ham+Apple Quick Bread

These can be baked in loaf pans or in cupcake liners.

Ham+Apple Quick Bread Mini-Loaves

Ingredients

  • 1/2 c. canola oil
  • 1/4 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 c. sour cream
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dill
  • 1/4 tsp. crushed rosemary
  • 1/4 tsp. ground thyme
  • 1/4 tsp. dried parsley
  • 2 c. bread flour
  • 1 c. diced ham
  • 1 c. diced apple
  • 1/2 c. shredded Colby-Jack cheese
  • cupcake liners if making muffins
Ham+Apple Quick Bread Muffins

Yields Approximately 12 mini loaves or 1 1/2 dozen muffins

Preheat oven to 350 degrees Fahrenheit. Combine canola oil, eggs, and brown sugar. Add sour cream and mix until mixture lighter in color and fluffy. In a bowl, stir together the baking powder, salt, spices, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Add the ham, apple, and cheese and mix to combine.

Place dough into greased mini-loaf pans or into cupcake-wrapper-lined muffin tin. Bake mini loaves for 23-25 minutes until lightly browned and an inserted toothpick comes out clean. Bake muffins for 20-22 minutes until lightly browned and an inserted toothpick comes out clean.

Strawberry+Lime Cake

This strawberry cake is flavored with lime and a touch of cardamom.

Strawberry+Lime Cake

Ingredients

For the Cake

  • 1/2 stick salted butter, softened
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 8 oz. can sweetened condensed milk
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. ground cardamom
  • 3 c. cake flour
  • 1/2 c. pearl sugar

For the Strawberries

  • 2 c. diced strawberries
  • 1 tsp. granulated sugar
  • 1 tsp. lime zest
  • 1 tbs. lime juice
Strawberry+Lime Cake Batter

Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake, then swirl granulated sugar in the bundt pan to coat. Set aside.

Combine the strawberries, sugar, lime zest and lime juice in a bowl. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, then beat until the mixture is fluffy. Add vanilla extract and mix until combined. In a bowl, stir together the baking powder, kosher salt, ground cardamom, and cake flour. Add the flour mixture and sweetened condensed milk in alternating additions, scraping after each addition.

Add the strawberry mixture and mix until combined. Add the pearl sugar and mix to combine. Scoop batter into prepared bundt pan and bake for 50-55 minutes until golden brown and an inserted toothpick come out clean. Allow to cool slightly before removing from the pan.

Cookies+Milk Cookies

Chocolate chip cookie dough is mixed with a sweetened condensed milk cookie dough and baked together.

Cookies+Milk Cookies

Ingredients

Milk Cookies

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1/4 c. sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. bread flour
  • 3/4 c. white chocolate chips

Chocolate Chip Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. bread flour
  • 1 c. semi-sweet chocolate chips

Yields Approximately 3 1/2 dozen cookies.

Cookies+Milk Cookies

For the Milk Cookies

Cream the butter and sugar together, until light and fluffy. Add the eggs and beat to combine. Add the sweetened condensed milk and vanilla extract and mix to combine.

In a bowl, combine the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and mix until just combined. Set dough aside.

For the Chocolate Chip Cookies

Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Add vanilla extract and mix to combine. In a bowl, stir together the salt, baking powder and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Cookies+Milk Cookies

Preheat the oven to 350 degrees Fahrenheit. Take a tablespoon-sized scoop of each dough and roll the dough together to combine. Place each dough ball onto parchment paper-lined baking sheets and lightly flatten the dough ball. Bake for 14-16 minute until the cookies are lightly browned on the edges.