Coconut Tres Leches Cake

This cake is full of coconut flavor. This would also taste great topped with dulce de leche.

Coconut Tres Leches Cake

Ingredients

For the Cake

  • 3 1/2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 tbs. baking powder
  • 1/2 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 c. salted butter, softened and diced
  • 1 c. coconut heavy cream, divided use
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. coconut extract

For the Milk Soak

  • 1 13.5 oz. can coconut heavy cream
  • 1 12.2 oz. can evaporated coconut milk
  • 1 11.25 oz. can sweetened condensed coconut milk
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon

For Topping the Cake

  • 1 13.5 oz. can coconut heavy cream, chilled
  • 1 tbsp. granulated sugar
  • 10 oz. fresh mango, diced
  • ground cinnamon for topping
Coconut Tres Leches Cake

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.

In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.

Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.

For the Milk Soak

Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.

For Topping the Cake

In a cold bowl, whip the coconut heavy cream and granulated sugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.

Stollen Cookies

These cookies have the flavors of stollen bread. Marzipan is mixed into the dough and is stuffed full of almonds and dried fruit.

Stollen Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 c. marzipan
  • 1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 c. all-purpose flour
  • 1/2 c. almonds, blanched and slivered
  • 1/2 c. dried apricots, diced
  • 1/2 c. dried tart cherries
  • 1/4 c. currants

Yields Approximately 3 Dozen Cookies

Stollen Cookies Dough

Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and mix until combined. Add the vanilla extract, almond extract, and marzipan. Beat until the marzipan is fully incorporated into the mixture.

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

Using tablespoon-sized scoops of dough, place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until lightly browned on the bottoms of the cookies.

Buttermilk Chocolate Chip Cookies

These cookies have a bit of tang from buttermilk powder.

Buttermilk Chocolate Chip Cookies

Ingredients

  • 1 c. salted butter, softened
  • 1 c. granulated sugar
  • 1 c. dark brown sugar, packed
  • 2 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. kosher salt
  • 1 tbs. buttermilk powder
  • 3 3/4 c. all-purpose flour
  • 1 1/2 c. mini semi-sweet chocolate chips
Buttermilk Chocolate Chip Cookies Dough

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs. Beat in until fluffy and lighter in color. Add vanilla and mix to combine.

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

Using two tablespoon-sized scoops of dough, place onto a parchment paper-lined baking sheet. Bak for 12-14 minutes until lightly browned on edges and bottoms of cookies.

Chocolate+Dulce de Leche Cookies

These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.

Chocolate+Dulce de Leche Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 3 tbs. jet black cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tbs. ground cinnamon
  • 1/2 tsp. ancho chile powder
  • 1/16 tsp. cayenne pepper
  • 2 c. all purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1 13.4 can dulce de leche (won’t use whole can)
Chocolate+Dulce de Leche Cookies

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.

In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, 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.

Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Pumpkin Gingersnaps

These cookies are extra tender from the pumpkin.

Pumpkin Gingersnaps

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 4 large eggs
  • 1/4 c. black strap molasses
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tbs. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground mace
  • 1/8 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 1 c. turbinado sugar

Yields Approximately 4 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugars together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping the bowl after each addition. Add the molasses, pumpkin, and vanilla and mix to combine.

In a bowl, sift together the salt, baking powder, baking soda, ginger, cinnamon, nutmeg, black pepper, cloves, mace, cardamom, and flour.

Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Using tablespoon-sized scoops of dough, roll each dough ball in turbinado sugar before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the cookies are lightly firm to the touch and golden brown on the bottom.

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

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.