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.

Peach Crisp+Pecans+Almonds

This features juicy peaches and marzipan mixed into the filling

Peach Crisp+Pecans+Almonds

Ingredients

For the Peach Filling

  • 4 lbs. peaches, peeled and sliced
  • 2 tbs. lemon juice
  • 1/4 c. dark brown sugar, packed
  • 1 tbs. cornstarch
  • 1/4 c. marzipan
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract

For the Crisp Topping

  • 1/2 c. salted butter, cut into cubes
  • 1/2 c. all-purpose flour
  • 1/4 c. dark brown sugar, packed
  • 1/2 c. rolled oats
  • 1/2 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 c. chopped pecans
  • 1/2 c. chopped almonds
Peach Crisp +Pecans+Almonds

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, toss the peaches with the lemon juice, dark brown sugar, marzipan, vanilla extract, almond extract, and cornstarch. The marizpan will start to dissolve over time. Give it the occasional stir to fully incorporate the marzipan. Set aside for at least 20 minutes.

In a bowl stir together the flour, rolled oats, kosher salt, cinnamon, ginger, nutmeg, dark brown sugar, pecans, and almonds. Cut in the butter using a pastry blender or your hands, mixing until everything is well combined. Break the bits of mixture into smaller pieces for topping.

Pour the peach filling into a greased 9×13 baking dish. Spread the crisp topping over the peaches. Bake for 35-40 minutes, until the filling is bubbly and the crisp topping is browned

Peach Cake +Brown Butter Glaze

This cake has warm spices and juicy peaches.

Peach Cake+Brown Butter Glaze

Ingredients

For the Cake

  • 2 c. peaches, peeled and diced
  • 1 tbs. dark brown sugar
  • 1 tbs. maple syrup
  • 1 tsp. vanilla extract
  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 c. all-purpose flour
  • 1/2 c. whole milk

For the Glaze

  • 1/2 c. salted butter
  • 1/4 c. whole milk
  • 1 tsp. vanilla extract
  • 1 tbs. maple syrup
  • 2 c. powdered sugar, sifted
Peach Cake

Yields Approximately 24 slices

For the Cake

Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.

Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.

For the Glaze

In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.

Brown Butter

Nutter Butter Stuffed Cookies

These peanut butter cookies have nutter butter cookies hidden inside.

Nutter Butter Stuffed Cookies Dough

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. brown sugar, packed
  • 4 large eggs, room temperature
  • 1/2 c. creamy peanut butter
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 3/4 c. all-purpose flour
  • 1/2 c. dry roasted peanuts
  • 1/2 c. semi-sweet chocolate chips
  • 10-12 Nutter Butter cookies, broken in half
Nutter Butter Stuffed Cookies Dough

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Preheat the oven to 350 degrees Fahrenheit.

Beat the butter then add the brown sugar and beat until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the peanut butter and vanilla extract and mix to combine.

In a bowl, sift together the salt, baking soda, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Add the peanuts and chocolate chips and.mix until just combined.

Take one tablespoon of dough and place half a nutter butter cookie on top. Take another tablespoon of dough and place on top of nutter butter cookie. Seal the dough ball and place onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the edges of the cookies are lightly browned.

Nutter Butter Stuffed Cookies
Nutter Butter Stuffed Cookies

Chocolate Chunkies

These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.

Chocolate Chunkies Dough

Ingredients

  • 1/2 c. salted butter, browned
  • 1/2 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 1/2 c. toffee bits
  • 1/2 c. tart dried cherries
  • 3/4 c. milk chocolate, chopped
  • 3/4 c. dark chocolate, chopped
  • 1/4 c. white chocolate, chopped

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Chocolate Chunkies

Ingredients

In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.

In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.

Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.

Chocolate Chunkies

White Chocolate Brownies

These are sweet and gooey

White Chocolate Brownies

Ingredients

  • 8 oz. white chocolate, chopped
  • 1 1/2 sticks butter, salted
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 1/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 3 tbs. milk powder, toasted
  • 1 tsp. kosher salt
  • 1/2 c. white chocolate chips

Yields Approximately 24 bars

For Toasted Milk Powder

In a microwave-safe container, heat the milk powder in 30-60 second bursts, stirring frequently to prevent hotspots. The milk powder will start to brown as it heats. This process takes about ten minutes, depending on the microwave and how much you toast the milk powder. For these brownies, I toasted it to a light blond color. Allow milk powder to cool before using.

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe container, melt the butter and 8 oz. of white chocolate in 30 second bursts until chocolate is melted. Set mixture aside to cool.

Beat the sugar, eggs, and egg yolk together until mixture is frothy. Add the vanilla extract and cooled chocolate mixture and beat to combine. In a bowl, sift together the flour, milk powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.

Pour the mixture into a 9×13 baking pan lined with a greased piece of parchment paper. Bake for 45-50 minutes or until the brownies are firm to the touch and an inserted toothpick comes out clean. The white chocolate makes these behave differently from a regular brownie, so they may need more time to bake depending on the oven.

Tropical Banana Bread

This banana bread has pureed banana, pineapple, and mango to give it lots of fruit flavor.

Tropical Banana Bread

Ingredients

  • 1/2 c. canola oil
  • 3/4 c. brown sugar
  • 2 large eggs, room temperature
  • 1 cup banana, pureed
  • 1 c. pineapple, pureed
  • 1/4 c. mango, pureed
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 2 c. unsweetened coconut milk

Yields Approximately 48 slices

Preheat the oven to 350 degrees Fahrenheit. Beat together the oil, sugar, and eggs until the mixture is lighter in color. Add the pureed fruit and vanilla extract and beat to combine. In a bowl, sift together the salt, baking powder, baking soda, cinnamon, and cardamom.

Add the flour mixture and coconut milk in two alternating additions, scraping the bowl after each addition. Divide the batter into two greased 9×13 pans and bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs.

Smoked Cinnamon Snickerdoodles

These warm cookies have a nice smoky taste.

Smoked Cinnamon Snickerdoodles

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1 tsp. orange juice
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. smoked cinnamon
  • 1 tsp. ground cinnamon
  • 2 c. all-purpose flour

For the Sugar Mixture

Yields Approximately 2 Dozen Cookies

  • 1/4 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 2 tsp. smoked cinnamon

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla extract, orange zest, and orange juice and mix until combined.

In a bowl, sift together the salt, baking soda, cinnamon, and flour. Add the mixture to the wet ingredients a little at a time, stirring after each addition.

Using tablespoon-sized scoops of dough, roll each scoop in the sugar mixture and place onto a parchment paper-lined baking sheet. Lightly flatten each dough ball and sprinkle with additional sugar mix if desired.

Bake for 10-12 minutes until lightly firm to the touch.

Smoked Cinnamon Snickerdoodles

Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Texas Sheet Cake

Yields Approximately 24 slices.

Ingredients

For the Cake

  • 2 c. dark brown sugar, packed
  • 2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. salted butter
  • 1 c. half-and-half
  • 4 tbs. coco powder
  • 1/2 c. sour cream
  • 2 large eggs
  • 1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then pour over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

  • 1/2 c. salted butter
  • 4 tbs. coco powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 tbs. sour cream
  • 7-9 c. powdered sugar, sifted
  • 1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.

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