Loaded Snickerdoodles

These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.

Ingredients

For the Cookies

1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, room temperature
1/2 tsp. kosher salt
1 tsp. baking powder
1 tbs. ground cinnamon
3/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 1/4 c. all-purpose flour
1/2 c. white chocolate chips
1/4 c. toffee bits

For the Sugar Coating

1/4 c. granulated sugar
1/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 tbs. ground cinnamon

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.

In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.

Chocolate Boba Cookies

These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.

Ingredients

1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 tbs. ground cinnamon
1 tbs. coco powder
2 3/4 c. all-purpose flour
3/4 c. black sugar boba pearls, prepared according to package directions
1/2 c. mini semi-sweet chocolate chips

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.

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

Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.

Orange Currant Bread

This yeasted bread is lightly spiced and not too sweet.

Ingredients

For the Bread

1 c. half and half, scalded
3 tbs. maple syrup
2 1/4 tsp. (1 package) instant yeast
1 tbs. orange zest
1/4 c. orange juice
1/4 c. salted butter, melted
1 large eggs, room temperature
1/2 tsp. kosher salt
1 tbsp.ground cinnamon
1 tsp. ground cardamom
1/8 tsp. ground tumeric
3 1/4 c. all-purpose flour
1 c. dried currants
1/2 c. slivered, blanched almonds

For the Egg Wash

1 large egg yolk
1 tbs. half and half
1 tbs. maple syrup
pinch of kosher salt

Stir together the half and half, maple syrup, and yeast. Let sit for ten minutes, or until frothy. Whisk together the egg, orange zest, orange juice, and butter. Add to the yeast mixture and stir to combine.

Add the salt, cinnamon, cardamom, tumeric, and flour. Mix to form dough. Add the currants and almonds. Knead the dough until a smooth, elastic dough forms, about 8-10 minutes.

Cover the dough with greased plastic wrap and let rise for 45-50 minutes.

Gently punch down the dough, then place into a greased loaf pan. (I used a Rehrücken pan.) Cover with greased plastic wrap and let rise another 45-50 minutes.

Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg yolk, half and half, maple syrup, and salt. Brush the dough with the egg wash. Bake for 45-50 minutes until golden brown and the bread sounds hollow when tapped.

Coconut Tres Leches Cake

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

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

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.

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

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.

Chocolate+Dulce de Leche Cookies

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

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)

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.

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.

Gingerbread Simple Syrup

This syrup is perfect for flavoring drinks or soaking cakes.

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.

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.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

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

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.

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.