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: 20 minutes | Bake: 30 minutes | Yields: 8 servings

Ingredients

4 cups fresh or frozen blueberries, thawed

3/4 cups sugar, divided

3 tbsp cornstarch

2 tbsp lemon juice

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 cup all-purpose flour

2 tsp grated lemon peel

3/4 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

3 tbsp cold butter

3/4 cup buttermilk

Instructions

1. In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
2. In a small  bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
3. Bake, uncovered at 375°F for 30-35 minutes or until golden brown. Serve warm.

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.

Prep time: 20 mins | Bake time: 35 mins + cooling | Yield: 18 servings (+ 1 2/3 cups sauce)

Ingredients:

1/2 cup shortening

1 1/2 cups sugar

1 egg

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 1/2 cups finely chopped fresh or frozen rhubarb

Topping:

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp ground cinnamon

3 tbsp cold butter

Sauce:

1/2 cup butter, cubed

1 cup packed brown sugar

1/2 cup heavy whipping cream

Instructions:

1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to cream mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9×13″ baking pan.
2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
4. For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Yields: 12 servings

Ingredients:

3 tbsp butter, softened

3/4 cup plus 1 tbsp sugar, divided

3/4 cup all-purpose flour

1/3 cup finely chopped walnuts

1 package (8 oz) cream cheese

1 egg

1 tsp vanilla extract

1 can (15 oz) sliced pears, drained and thinly sliced

1 tsp ground cinnamon

Instructions:

• In a small bowl, beat butter and 1/2 cup of sugar for 2 min or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
• In another bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over pears. Bake at 425° for 10 min. Reduce heat to 350°, bake 15-20 min longer, or until filling is set and a thermometer registers 160°F. Cool for 1 hr on a wire rack. Refrigerate for at least 2 hrs before serving. Remove sides of pan and slice.