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.

Everything Bagel Snickerdoodles

These savory cookies are rolled in everything bagel seasoning before baking.

Everything Bagel Snickerdoodles

Ingredients

  • 1/4 c. salted butter, melted
  • 1/4 c. granulated sugar
  • 1 extra large egg, room temperature
  • 1 tsp. hot sauce
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. mustard powder
  • 1 tbs. grated parmesan cheese
  • 1 tsp. blue cheese powder (optional)
  • 1 c. bread flour
  • everything bagel seasoning, about 1/2 c.

Yields Approximately 1 1/2 dozen cookies using tablespoon-sized scoops of dough

Everything Bagel Snickerdoodles

Preheat the oven to 350 degrees. Beat the melted butter and the granulated sugar. Add the hot sauce and egg and beat to combine. In a separate bowl, mix together the kosher salt, baking powder, garlic powder, black pepper, mustard powder, parmesan cheese, blue cheese powder, and bread flour. Add the flour mixture to the wet ingredients, a little at a time, scraping the bowl after each addition. The dough will be crumbly.

Roll each scoop of dough I. everything bagel seasoning and then place onto parchment paper-lined baking sheets and bake for 10-12 minutes until the cookies are lightly firm to the touch.

Lavender+Maple Oatmeal Cookies

These cookies have lavender, maple syrup and toasted oats.

Lavender+Maple Oatmeal Cookies

Ingredients

  • 1/2 c. salted butter
  • 1/2-1 tsp. culinary lavender buds (to taste)
  • 3/4 c. dark brown sugar, packed
  • 1/4 c. maple syrup
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 c. steel cut oats
  • 2 c. bread flour

Yields Approximately 3 dozen cookies using tablespoon-sized scoops of dough

Place the butter and lavender buds into a microwave-safe container and heat to melt the butter. Allow the butter to cool while toasting the oats. In a dry skillet, toast the oats over medium-high heat, stirring frequently. Cook the oats until they start to brown and smell toasty. Put oats aside and allow to cool.

Preheat the oven to 350 degrees Fahrenheit. Beat the melted butter with the brown sugar and the maple syrup, until the mixture is combined and lighter in color. Add the eggs and vanilla and mix to combine. In a separate bowl, mix together the salt, baking powder, oats, and flour. Add the flour mixture to the wet ingredients a little at a time, scraping the bowl after each addition until the dough is just combined.

Scoop dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until the cookies are lightly browned on the sides and bottoms.

Lavender+Maple Oatmeal Cookies

Ube + Coconut Swirl Cookies

These cookies have the flavor coconut and lime and the bright purple comes from ube (purple sweet potato).

Ube+Coconut Swirl Cookies

Ingredients

For the Coconut Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 1/4 tsp. coconut extract
  • 1 tsp. lime zest
  • 1 tbs. lime juice
  • 1 tbs. coconut milk powder
  • 1/2 tsp baking powder
  • 1/4 tsp. Kosher salt
  • 1 1/4 c. All-Purpose flour

For the Ube Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 11/2 tsp. ube extract
  • 1 tbs. powdered ube
  • 1/2 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 1 c. All-Purpose flour
  • coconut sugar or turbinado sugar for rolling cookies

Yields Approximately 1 Dozen Cookies

Ube+Coconut Swirl Cookies

Preheat the oven to 350 degrees Fahrenheit.

For the Coconut Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the coconut extract, lime zest, and lime juice. Beat to combine. In a bowl, mix together the coconut milk powder, baking powder, kosher salt, and flour. Add to wet mixture and mix until combined. Set coconut dough aside.

For the Ube Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the Ube extract. In a bowl, mix together the powdered ube, baking powder, kosher salt, and flour. Add to wet mix and beat to combine.

Take a tablespoon of each dough and roll them together to combine the flavors. Roll each dough ball in the coconut sugar and then place onto a parchment paper-lined baking sheet. Bake for 12-14 minutes, until the cookies are lightly firm to the touch a a light golden-brown on the bottom.

Meyer Lemon Muffins with Almonds+Dried Cherries

These meyer lemon-flavored muffins are filled with slivered almonds and tart dried cherries.

Meyer Lemon Muffins with Almonds+Dried Cherries

Ingredients

  • 1/2 c. salted butter, softened
  • 3/4 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 1 tbs. meyer lemon zest
  • 2 large eggs, room temperature
  • 1/2 c. sour cream, room temperature
  • 1/3 c. meyer lemon juice
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 1/2 c. all-purpose flour
  • 1 tbs. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. slivered almonds
  • 1/2 c. tart dried cherries
  • pearl sugar or course sanding sugar for topping
  • cupcake liners

Yields Approximately 1 Dozen Muffins

Meyer Lemon Muffins with Almonds+Dried Cherries

Preheat the oven to 350 degrees Fahrenheit. Cream the butter, sugar, kosher salt, and meyer lemon zest until light and fluffy. Scrape the bowl, then add the eggs and beat until combined and lighter in color. Scrape the bowl. Add the sour cream and mix to combine. Scrape the bowl, then add the meyer lemon juice, vanilla extract, and almond extract.

In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. Add the flour mixture to the wet ingredients and mix until just combined. Scrape the bowl, then add the slivered almonds and tart dried cherries and mix until just combined.

In a cupcake-wrapper-lined muffin tin, scoop about two tablespoons of batter into each liner. Sprinkle each muffin with pearl sugar or course sanding sugar. Bake the muffins for 20-24 minutes, until the a toothpick inserted into a muffin comes out clean.

Funfetti Cookie Bites

These cookies are bake in a mini-muffin tin to make them bite-sized.

Funfetti Cookie Bites

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 2 c. All-Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 tbs. milk powder
  • 2/3 c. rainbow sprinkles
  • mini-cupcake wrappers (optional)
Funfetti Cookie Bites Dough

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and granulated sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract, mixing to combine. In a bowl, sift together the flour, baking powder, salt, and milk powder. Add flour mixture to the butter mixture, a little at a time, scraping after each addition. Add the rainbow sprinkles and mix until just combined.

Put scoops of dough into mini-cupcake wrapper-lined mini-muffin tin or a greased mini-muffin tin and bake for 12-14 minutes, until cookies are lightly firm to the touch. Let cookies cool before removing. If cookies stick, run a knife around the edges of the cookies to help release them.

Funfetti Cookie Bites

Ruby Chocolate+Cherry Madelines

These madelines have ruby chocolate, dried cherries, and almonds mixed into the batter.

Ruby Chocolate+Cherry Madelines

Ingredients

  • 2 large eggs, room temperature
  • 1/2 c. light brown sugar, packed
  • 6 tbs. salted butter, melted +1 tbs. butter, melted for greasing pan
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 3/4 c. All-Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 c. chopped almonds
  • 1/3 c. tart dried cherries
  • 1/3 c. ruby chocolate chips
  • About 1-2 tbs. granulated sugar for dusting pan

Yields Approximately 12 Madelines

Beat together the eggs and brown sugar until the mixture is fluffy and lighter in color. Add the vanilla and almond extract, and mix to combine. Sift together the all-purpose flour, baking powder, and kosher salt. Add to egg mixture and mix until just combined. Add melted butter and mix to combine. Finally, add the almonds, dried cherries, and ruby chocolate, mixing until just combined. Chill the batter for at least two hours.

Preheat oven to 400 degrees Fahrenheit. Brush the Madelines pan with melted butter and the sprinkle the pan cavaties with granulated sugar and tip out any excess sugar. Spoon about a tablespoon of dough into each of the cavities. Bake 10-13minutes until the Madelines spring back if lightly pressed. Let Madelines cool for a minute before tipping them out so they don’t stick.

Ruby Chocolate+Cherry Madelines

Queso Dip

This is a quick and easy queso dip that also freezes really well.

Queso Dip

Ingredients

  • 1 lb. ground beef
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. ancho chile powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. hot sauce
  • 4 oz. can diced green chiles
  • 16 oz. can salsa
  • 14.5 oz. can diced tomatoes
  • Two 14 oz. cans of chili con carne chili
  • 8 oz. cream cheese, cut into smaller pieces c. shredded medium cheddar cheese
  • 1 c. shredded sharp cheddar cheese
  • 1 c. shredded pepper jack cheese

Brown the ground beef with the kosher salt, black pepper, chipotle chile powder, ancho chile powder, garlic powder, onion powder, and hot sauce. Drain excess fat and set aside.

In a stock pot, mix together the green chiles, diced tomatoes, salsa, and chili over medium heat. Allow mixture to warm up, then add add the cream cheese, stirring to combine. Add the shredded cheeses, stirring to melt and combine. Add the ground beef and allow mixture to bubble slightly before serving. Be sure to stir frequently as the queso can stick and burn.

This can also be made in a slow-cooker, combining the ingredients over low heat and allowing the cream cheese and shredded cheese to melt fully after each addition.

Sesame Brownies

These brownies are gluten-free, with tahini paste mixed into the batter and topped with a chewy sesame seed topping.

Sesame Brownies

Ingredients

Sesame Seed Topping

  • 1/4 c. water
  • 1/2 c. brown sugar, packed
  • 1/2 tsp. Kosher salt
  • 3/4 c. white sesame seeds

Brownies

  • 1 1/2 sticks salted butter (6 oz.)
  • 6 oz. milk chocolate
  • 2 oz. semi-chocolate
  • 1 tsp. vanilla extract
  • 1/2 c. tahini paste
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 3/4 c. sweet white rice flour
  • 3 tbs. unsweetened coco powder
  • 1/2 tsp. Kosher salt

Yields Approximately 12 bars.

For the Sesame Seed Topping

In a saucepan over medium-high heat, combine the water, brown sugar, and salt. Heat until mixture begins to boil. Add the sesame seeds and stir mixture frequently. Cook until liquid is mostly evaporated. Pour mixture onto a parchment paper- lined baking sheet and let cool. Break into pieces to serve.

Sesame Seed Topping

For the Brownies

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe bowl, combine the butter and chocolate, microwaving in short bursts and stirring to melt the butter and chocolate. After chocolate is fully melted, stir in the vanilla extract and tahini paste. Set aside and let cool.

Beat the eggs and egg yolk until the eggs are frothy. Add the granulated sugar and brown sugar. Beat until the mixture is aerated and lighter in color. Add the chocolate mixture and mix to combine. In a bowl, sift together the sweet rice flour, coco powder, and kosher salt. Add the flour mixture in three additions, scraping the bowl after each addition. Pour batter into a parchment paper-lined 9×13 baking dish. Bake for 40-45 minutes until a toothpick comes out clean with just a few moist crumbs.

Sesame Brownies

Let brownies cool completely before cutting and serving with the sesame topping.