Prep: 10 mins | Cook: 10 mins + cooling | Yield: 2 cups sauce

Ingredients:

1/3 cup suar

2 tbsp cornstarch

1/8 tsp salt

1 can (14 1/2 oz.) pitted tart cherries

2 tsp lemon juice

1/4 tsp grated lemon peel

1/4 tsp almond extract

Vanilla ice cream

Instructions:

1. In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
2. Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream.

Prep Time: 15 mins | Cook Time: 12 mins | Chill Time: 30 mins | Total Time: 57 mins

Ingredients

1 cup granulated sugar

1/2 cup lightly packed brown sugar

8 tbsp butter, softened

2 eggs

1 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

2 tsp ground cinnamon

1/2 tsp ground chile powder such as ancho or chipotle

1/8 tsp ground cayenne pepper, optional

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

For Rolling:

1/4 cup granulated sugar

2 tsp ground cinnamon

Instructions

1. In a large bowl, beat together the sugars and butter until light and fluffy. Beat in eggs and vanilla.
2. in a medium bowl, whisk together flour, cocoa powder, cinnamon, chile powders, baking soda, cream of tartar and salt. Slowly add to the sugar mixture and mix until well combined. Chill dough in fridge for about 30 minutes, and preheat oven to 350°F.
3. When ready to bake, mix together granulated sugar and cinnamon in a small bowl. Scoop dough into balls and roll in cinnamon-sugar mixture, then place on parchment-paper covered baking sheet, leaving plenty of space between cookies to allow for spreading. Chill any remaining cookie dough while you bake.
4. Bake for 10-12 minutes and transfer immediately to wire cooling rack.

Ingredients:

2 1/2 cups all-purpose flour, plus more as needed (spooned and leveled)

2 tsp granulated sugar

1 tsp salt

1 cup unsalted butter, chilled and cubed

1/2 cup ice water, plus more as needed

Instructions:

1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
2. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal), cut the butter into the dry ingredients until all flour is coated. You’re looking pea-sized bits of flour coated butter. A few larger bits of butter is OK.
3. Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1″thick disc.
5. Wrap each disc tightly in plastic and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
6. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
7. Proceed with the pie per your pie recipe’s instructions.

Ingredients:

1 cup light brown sugar

3/4 cup treacle / molasses

2 sticks butter

3 cups all-purpose flour

2 tsp ground ginger

1 tbsp cinnamon

2 whole eggs

1 1/4 cups whole milk

2 level tsp baking soda

3/4 cups butter

2 1/4 cups water

3/4 cup brown sugar

Instructions:

1. In a microwaveable bowl, gently heat the sugar, butter and treacle until metled. Set aside to cool once melted.
2. Whisk the eggs together and then pour them into the treacle mix and continue whisking.
3. Sift the flour and spices over the treacle mix and gently stir in.
4. Heat the milk until warn in the microwave (about 1 minute).
5. Whisk the baking soda into the warm milk. You will see it bubble and activate.
6. Whisk the milk straight into the treacle mix until well combined. you will notice this is a thin batter, that’s ok.
7. Butter your crock pot (or rice cooker) and pour in the batter.
8. In a a bowl, heat the butter, water and brown sugar in a bowl, until the butter melts and the sugar dissolve.
9. Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
10. Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours).
11. While baking you will notice the pudding cake rises up a lot and the liquid will bake into the cake.
12. After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
13. Serve warm with vanilla ice cream and you will be in heaven!

Prep time: 20 minutes | Bake time: 40 minutes + cooling | Makes: 16 servings

Ingredients

1 cup sugar

1/2 cup packed brown sugar

2/3 cup butter cubed

1/4 cup water

2 tsp instant coffee granules, optional

2 3/4 cups (16 oz.) chocolate chips, divided

4 large eggs

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

Instructions

1. Preheat oven to 325°. Line a 9-in.-square baking pan with parchment paper, letting ends extend up and over sides.
2. In a large saucepan, combine sugars, butter, water and if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1 3/4 cup chocolate chips and stir until melted. Cool sightly
3. In a large bowl, whisk eggs until foamy, about 3 mins. Add vanilla extract; gradually whisk in the chocolate mixture. Fold in remaining chocolate chips.
4. Pour into prepared pan. Bake on a lower oven rack for 40-50 min or until a tooth pick inserted in the center comes out clean(do not over bake). Cool completely on a wire rack.
5. Lifting with parchment paper, remove brownies from pan. Cut into 16 squares.

Prep Time: 15 mins | Cook Time: 15 mins | Chill time: 20 mins | Makes: 8 LARGE cookies

Ingredients

16 tbsp salted butter

1/2 cup brown sugar

1 cup white sugar

1 tbsp rum (less if using rum extract)

1 tsp espresso coffee grounds

6 tbsp mascarpone cheese

2 cups and 2 tbsp all-purpose flour

6 tbsp cornstarch

1 tsp Diamond Crystal kosher salt

2 tsp baking powder

1 bar of dark chocolate

1 tsp cinnamon

Instructions

1. Preheat the oven to 400°F.
2. In a stand mixer, add the softened butter, brown sugar and white sugar. Cream together for 2-3 minute or until smooth.
3. Add in the rum, coffee, and mascarpone. beat on medium speed for another 2-4 minutes, you should see the dough noticeably lighten in color and double in size. it will look whipped.
4. While the stand mixer is mixing, whisk together the flour, cornstarch, salt and baking powder.
5. In two rounds, add the dry ingredients to the wet, using the mixer on low to combine.
6. Chop the chocolate into small slivers and add to the dough. Fold this in with a spatula.
7. Scoop the dough into eight equal-sized balls, all around 4 oz. each. Note that these are BIG cookies, so see recipe notes on how to make a smaller size.
8. Bake the cookies for 10 minutes at 400°F on a parchment-lined baking sheet, or until the tops are crinkly and the cookies have spread. They will look underdone, but that’s the point!
9. Remove the cookies form the oven and give them a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them perfectly round. Do this by putting the cup over the cookies as if you’re trying to trap it. Then swirl!
10. Keep the cookies on the parchment paper but move them to a wire rack. They will be very tender, but the residual heat will continue to “cook” them. Let them cool for 10minutes and you’ll be left with a soft, almost creamy cookie texture that will remind you fo tiramisu.
11. Serve and enjoy!

Notes:

You can also make 16 cookies, each about 2 oz. each. With cookies this small it will be hard to get the prefect “creamy” center, but to ensure the best results, bake for 7-8 minutes at 400°F and immediately move to a wire rack to cool.

Makes 8 servings

Ingredients

Topping:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

9 tbsp unsalted butter, melted and cooled to room temperature

Filling:

1 pkg. (18 oz.) blackberries

3 tbsp plus 1 tsp sugar, divided

2 tbsp cornstarch

Instructions

1. Preheat oven to 350°F. Whisk flour, sugar and baking powder together in a medium bowl. Stir in melted butter with a fork just until the dough comes together. Do not overmix. Set aside.
2. In a medium bowl, stir together blackberries, 3 tbsp sugar and cornstarch until evenly blended. Pour berry mixture in to an 8″ square baking dish. Use your fingers to gather the dough together and divide it into 9 equal pieces. Loosely form each piece into a ball and flatten it to about 1/2″ thick. Top blackberry mixture with dough balls, spacing evenly. Sprinkle cobbler with remaining 1 tsp sugar.
3. Bake until berries are bubbling and dough is golden brown, 50-55 minutes. Transfer dish to a wire rack and let cool slightly before serving.

Ingredients:

2 cups all-purpose flour

5 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 stick cold butter, cubed

1 large egg, lightly beaten

1/2 cup + 1 tbsp Half and Half or whole milk

Instructions:

1. Preheat oven to 425°F. In food processor, pulse flour, 3 tbsp sugar, baking powder and salt. Scatter butter over mix and pulse until blended to coarse meal. Mix beaten egg with cream. Pour into bowl with flour mix. Combine with rubber spatula until large clumps form. Turn onto floured surface, lightly knead until dough comes together. Pat into a 9×6″ rectangle 3/4″ thick. Flour large biscuit cutter. Cut 6 rounds. Place 1″ apart on baking sheet. Brush with egg white and sprinkle with sugar. Bake 11-14 minutes or until golden brown. Cool on wire rack.

Total Time: 1 hr 30 mins | Makes about 5 dozen

Ingredients

Cookies:

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

2 tsp orange extract

2 1/2 cups all-purpose flour

Frosting:

2 tbsp butter, melted

1 1/4 cup powdered sugar

1 tsp grated orange peel

1 tsp orange extract

1-2 tbsp milk

Instructions

1. Preheat oven to 350°F. In a large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add egg and orange extract, mixing well. Gradually add flour, mixing well.
2. Roll dough into 1″ balls. Place 2″ apart on greased baking sheets. Dip a flat-bottomed glass into sugar and flatten balls.
3. Bake 10-12 minutes or until edges of cookies are lightly browned. Cool slightly on baking sheets; remove to wire racks to cool completely.
4. To prepare frosting, combine butter, sugar, orange peel and extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie.

Prep time: 25 mins | Bake time: 35 mins + cooling | Yield: 3 mini loaves (6 slices each)

Ingredients:

2 squares (1 oz each) semisweet baking chocolate, chopped

1/2 cup water

1/2 cup butter, softened

1 cup packed brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

3 tbsp chai tea latte mix

1 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

Frosting:

1 cup confectioners’ sugar

1 tbsp butter, softened

1 tbsp chai tea latte mix

1/2 tsp vanilla extract

4-5 tsp milk

Instructions:

1. In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
2. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
3. Transfer to three greased 5 3/4x3x2″ loaf pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
4. For frosting, combine the confectioners’ sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency.