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.

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.

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 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

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