Lavender+Maple Oatmeal Cookies

These cookies have lavender, maple syrup and toasted oats.

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.

Ube + Coconut Swirl Cookies

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

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

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.

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

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.

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)

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.

Ruby Chocolate+Cherry Madelines

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

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.

Queso Dip

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

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.

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.

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.

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

Guava Cookies

These cookies have a guava-cream cheese filling and have a hint of lime and coconut.

Ingredients

For the Cookies

1/2 c. salted butter, softened
1 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Kosher salt
1/2 c. coconut milk powder
1 3/4 c. All-Purpose flour

For the Guava-Cream Cheese Filling

4 oz. cream cheese, softened
1 large egg, room temperature
2 oz./1/4 c. guava paste
1 tsp. lime zest
Juice of 1 lime

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

For the Cookies

Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract and mix to combine. In a bowl, mix together the baking powder, baking soda, salt, coconut milk powder, and flour. Add flour mixture to wet ingredients a little at a time, scraping the bowl after each addition. Chill dough for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Take each scoop of dough and roll lightly in hands. Place dough on parchment paper-lined baking sheet and then make an indent in the dough using thumb. Fill each dough ball with a teaspoon of guava-cream cheese filling. Bake for 10-12 minutes until the edges of the cookies are lightly browned.

For the Guava-Cream Cheese Filling

In a microwave-safe bowl, melt the guava paste in the microwave, about 35-60 seconds. Let guava paste cool. Beat cream cheese and egg until the mixture is light and fluffy. Add the guava paste, lime zest, lime juice, and powdered sugar. Beat to combine. Set aside.

Spumoni Cookies

These are inspired by Spumoni ice cream with three different doughs flavored with cherries, pistachios, and chocolate.

Ingredients

Cherry Dough

1/4 c. salted butter, softened
1/4 c. granulated sugar
1 large eggs, room temperature
1/2 tsp. vanilla extract
1/4 tsp. Kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 c. All-Purpose flour
4 oz./1/2 c. maraschino cherries, roughly chopped
1 tbs. maraschino cherry juice

Pistachio Dough

1/4 c. salted butter, softened
1/4 c. granulated sugar
1 large egg, room temperature
1/2 tsp. vanilla extract
6 drops green food coloring
1/4 tsp. Kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. All-Purpose flour
3/4 c. roasted pistachios, roughly chopped

Chocolate Dough

1/4 c. salted butter, softened
1/4 c. granulated sugar
1 large egg, room temperature
1/2 tsp. vanilla extract
1/4 tsp. Kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. All-Purpose flour
1 tbs. Dutch-Process cocoa powder
1/2 c. mini chocolate chips

Yields Approximately 18 cookies.

Preheat oven to 350 degrees Fahrenheit.

For the Cherry Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg and vanilla extract. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the cherries and cherry juice and mix until just combined. Set dough aside.

For the Pistachio Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg, vanilla extract, and food coloring. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the pistachios and mix until just combined. Set dough aside.

For the Chocolate Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg and vanilla extract. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour, and cocoa powder. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Take a tablespoon-sized scoop of each dough, and roll them together in your hands to combine the dough. Place dough balls on baking sheets lined with parchment paper and bake for 11-14 minutes until the cookies are lightly brown on the edges.

Hummus and Slab Pita Bread

Instead of portioning out individual pita breads, this is baked in one big portion and then sliced into strips.

Ingredients

For the Hummus

Two 15.5 oz. Cans of Chickpeas, drained
6 garlic cloves
1/2 c. tahini paste
Juice from 1 lemon
1 tsp. lemon zest
2 tsp. Kosher salt
1 tsp. crushed dried rosemary
1/2 tsp. dried dill
1 tsp. hot sauce
3/4 c. extra-virgin olive oil
1-2 ice cubes
1 tsp. sesame seeds to garnish
1 tsp. dried parsley to garnish

Place all the ingredients into blender or food processor. Blend until everything is combined and it reaches desired smoothness. Chill until service. Garnish with sesame seeds and dried parsley.

For the Pita Bread

1 large egg, room temperature
1/4 c. sour cream
3/4 c. warm water
2 tbs. granulated sugar
2 packages instant yeast
2 oz. salted butter, melted
2 3/4 c. All-Purpose flour
1 1/2 tbs. Kosher salt
1 tbs. dried parsley
2 tbs. sesame seeds
vegetable oil for greasing pan and brushing bread

Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine warm water, sugar, and yeast, allowing mixture to foam. In a mix bowl, beat the egg and sour cream together. Next, and the water and yeast mixture and combine. Lastly, add the melted butter and mix to combine. In a bowl, stir together the flour, salt, and parsley. Add flour a little at a time, scraping bowl after each addition. Knead dough until smooth and elastic. If dough is too sticky, add a little more flour.

Cover dough and let rise about an hour, until doubled in size.

Grease a baking sheet with vegetable oil and sprinkle with 1 tbs. of the sesame seeds. Place dough on baking sheet and gently stretch dough out as evenly as possible. Brush dough with more vegetable oil, and sprinkle with the remaining sesame seeds. Bake for 20-25 minutes. Let cool slightly and then cut into strips to serve.