Gingerbread Simple Syrup

This syrup is perfect for flavoring drinks or soaking cakes.

Gingerbread Simple Syrup

Ingredients

  • 2 c. brown sugar, packed
  • 2 c. water
  • 1/2 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 clove
  • 1 tbs. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 1/16 tsp. ground mace
  • 1/4 tsp. ground black pepper

Combine ingredients in a sauce pan. Heat over medium heat. Stir frequently and cook until sugar is dissolved. Remove from heat and allow syrup to cool completely before using.

Cinnamon Pecan Cookies

These soft little cookies have a hint of maple syrup.

Cinnamon Pecan Cookies

Ingredients

  • 1/2 c. salted butter, browned
  • 1/4 c. brown sugar, packed
  • 1/4 c. dark maple syrup
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 c. bread flour
  • 3/4 c. pecans, chopped

Yields Approximately 2 Dozen Cookies

In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.

In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.

Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.

Peanut Butter Chocolate Chunkies

These gooey cookies are full of chocolate flavor.

Peanut Butter Chocolate Chunkies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 c. smooth peanut butter
  • 1/4 c. warm water
  • 2 tbs. jet black cocoa powder
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. all-purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1/2 c. mini M&Ms

Yields Approximately 1 1/2 Dozen Cookies

Peanut Butter Chocolate Chunkies Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Add the eggs and mix to combine. Add the vanilla and peanut butter and mix until combined. Dissolve the cocoa powder and milk powder in the water, then add to the mixture and beat to combine.

In a bowl, sift together the salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Add the chocolate chips and the M&Ms and mix to combine.

Take two tablespoons of dough and form dough ball before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Lemon Sour Cream Muffins

These lemon muffins are extra tender from the sour cream.

Lemon Sour Cream Muffins

Ingredients

  • 3 c. all-purpose flour
  • 1 c. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 c. salted butter, cubed and chilled
  • 2 large eggs
  • 1/2 c. lemon juice
  • 1 tbs. lemon zest
  • 1 c. sour cream
  • 1 tsp. vanilla extract
  • turbinado sugar for topping
  • muffin wrappers

Yields Approximately 1 1/2 Dozen Muffins

Pregnant the oven to 350 degrees Fahrenheit. In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cream the butter with the dry ingredients until combined. Scrape the bowl, then add the eggs and mix together. Add the lemon juice, lemon zest, sour cream, and vanilla extract and mix until just combined.

Scoop two tablespoons of dough into each wrapper. Sprinkle with turbinado sugar. Bake in a muffin pan for 20-25 minutes.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

This cake has brown butter, toasted pecans, and mini chocolate chips.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Ingredients

For the Cake

  • 1 c. dark brown sugar, packed
  • 1/2 c. salted butter, browned and cooled
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 15 oz. pumpkin puree
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 c. all-purpose flour
  • 3/4 c. toasted pecans
  • 1/2 c. mini semi-sweet chocolate chips

For the Frosting

  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 c. crunchy Biscoff cookie butter
  • 1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Grandpa’s Tomato Zucchini Casserole

This is my grandpa’s recipe, it’s delicious and cheesy. The sauce is also great over pasta.

Grandpa’s Tomato Zucchini Casserole

Ingredients

  • 2 tbs. salted butter
  • 2 tbs. olive oil
  • 1 c. diced white onion
  • 3 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried basil
  • 8 oz. tomato sauce
  • 1 large zucchini, sliced into 1/3 in. thick slices
  • 2 large tomatoes, sliced into 1/3 in. thick slices
  • 1 lb. mozzarella cheese, sliced into 1/4 in. thick slices
  • 4 tbs. grated parmesan cheese

Yields Approximately 8 servings

In a large saucepan, place zucchini and 1/2 c. of water. Bring to a boil and simmer uncovered. Cook zucchini until tender but not mushy. Drain zucchini and set aside.

In a saucepan, heat the butter and olive oil over medium heat. Cook the onion and garlic until golden. Add salt, pepper, basil, and tomato sauce. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.

Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 10 inch casserole dish.

Spoon half the tomato sauce into the casserole dish. Arrange the zucchini, tomato, and mozzarella slices in the dish, overlapping is fine. Spoon remaining sauce over the top. Sprinkle with the parmesan cheese. Bake for 15 minutes or until cheese is melted.

Pumpkin Madeleines

These pumpkin Madeleines have a hint of spice and are not too-sweet.

Pumpkin Madeleines

Ingredients

  • 2 tbs. salted butter, melted
  • 1 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. Chinese five spice powder
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tbs. pumpkin puree
  • 1/2 c. salted butter, melted

Yields Approximately 1 dozen Madeleines

Brush the Madeleines with the melted butter, then chill in freezer to firm up butter. Brush with another layer of melted butter before chilling until the Madeleines are ready to bake.

In a bowl, sift together the flour, salt, baking powder, cinnamon, and Chinese five spice. Set aside.

Whisk the sugar and eggs until the mixture is pale and fluffy, about three minutes. Add the vanilla extract and pumpkin puree and whisk to combine.

While whisking, drizzle in the flour mixture and melted butter in alternating additions until the batter is just combined. Gently scrape the bowl and finish combining the batter with a spatula. Cover the bowl with plastic wrap and chill for one hour.

Preheat the oven to 400 degrees Fahrenheit.

Scoop the Madeleines batter into each depression, filling to be level with the edges. Bake for 8-10 minutes, until the Madeleines are lightly browned on the edges and when Madeleines are lightly firm to the touch.

Funfetti Cookie Bars+Marshmallow Fluff

These cookies are sweet and gooey thanks to the marshmallow fluff.

Funfetti Cookie Bars+Marshmallow Fluff

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. brown sugar, packed
  • 1/2 c. granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 tsp. coconut extract
  • 1 tsp. kosher salt
  • 2 tsp. baking soda
  • 2 3/4 c. all-purpose flour
  • 1/2 c. sprinkles
  • 7 oz. marshmallow fluff

Yields Approximately 24 bars

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add the vanilla, almond, and coconut extracts.

In a bowl, sift together the salt, baking soda, and flour. Add to the wet ingredients in two additions, scraping after each addition. Add the sprinkles and mix until just combined. Fold in the marshmallow fluff.

Scrape dough into a greased 9×13 baking pan. Bake for 30-35 minutes until lightly golden brown or an inserted toothpick comes out clean. Cool before slicing.

Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

This pie is filled with classic spices and maple syrup.

Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. +1/4 c granulated sugar, divided use
  • 1/2 c. dark brown sugar, packed
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 1 tsp. kosher salt
  • 2 tsp. + 1 tsp. ground cinnamon, divided use
  • 2 tsp. baking soda
  • 3 1/2 c. all-purpose flour

For the Snickerdoodle Cookie Crust

For the Pie Filling

  • 3 c. delicata squash puree
  • 12 oz. evaporated milk
  • 1/4 c. maple syrup
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 c. dark brown sugar
  • 3 large eggs, room temperature

For the Molasses Whipped Cream

  • 2 c. heavy whipping cream
  • 1/4 tsp. kosher salt
  • 1 tbs. dark brown sugar
  • 1 tbs. molasses
  • 1 tsp. vanilla extract

Yields Approximately 24 bars

For the Snickerdoodle Cookie Crust

Beat the butter with the 1/2 c. of granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add vanilla extract and mix to combine.

In a bowl, sift together the kosher salt, 2 tsp. of cinnamon, baking soda, and flour. Add the flour mixture to the wet ingredients in three additions, scraping the bowl after each addition.

Grease a 9×13 baking pan. In a bowl, stir together the 1/4 c. of granulated sugar and the 1 tsp. of cinnamon. Sprinkle half of the sugar mixture into the prepared pan, covering as evenly as possible. Press the cookie dough into the pan, spreading evenly. Sprinkle dough with the remaining cinnamon sugar. Dock the dough with a fork. Chill the dough while preparing the pie filling.

For the Pie Filling

In a bowl, whisk the eggs with the brown sugar until well-combined. Set aside.

In a saucepan over medium heat, combine the delicata squash puree, evaporated milk, maple syrup, kosher salt, cinnamon, ginger, nutmeg, and cloves. Cook until mixture is thickened and reduced by about half. Remove from heat. Allow mixture to cool for 10-15 minutes before whisking in the egg mixture. Set aside.

Delicata Pie Filling

Preheat the oven to 350 degrees Fahrenheit. Bake the cookie crust for 10 minutes. Remove from the oven, then pour the pie filling over the crust. Bake for 35-40 minutes until the center of the pie just jiggles or an inserted thermometer reads 180 degrees Fahrenheit.

Allow the pie to cool for one hour before refrigerating for at least three hours before serving.

Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

For the Molasses Whipped Cream

Whisk the heavy cream, kosher salt, brown sugar, molasses, and vanilla extract until soft peaks form.

Serve slices of pie with a dollop of whipped cream.

Apple+Lingonberry Cookies

These cookies have tart apples, lingonberry jam, and pearl sugar in the dough.

Apple+Lingonberry Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. lingonberry jam
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cardamom
  • 2 1/2 c. all-purpose flour
  • 1 c. apple, diced
  • 1/4 c. pearl sugar

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla extract and lingonberry jam and beat to combine.

In a bowl, sift together the salt, baking powder, cinnamon, cardamom, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Fold in the apples and pearl sugar.

Place tablespoon-sized scoops of dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until lightly browned.