Pina Colada Cookies

One day after making some pear honey, (and yes I will post that delectable recipe one day soon here), I realized I did not know what to do with the leftover crushed pineapple I had. And as you may have noticed, I come from a family addicted to a batch of homemade cookies. So naturally the wheels began turning in my head. What type of cookies could I make with pineapple? Pina Colada of course, thus bringing about this scrumptious recipe adapted from cooks.com!








INGREDIENTS
- 3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 stick butter
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon rum extract
- dash of vanilla
- 1 cup coconut
- 1 cup crushed and drained pineapple, (save juice)

Glaze
- 1 cup powdered sugar
- 1/4 teaspoon rum extract
- 3 or 4 tablespoons pineapple juice
 
DIRECTIONS
1. Preheat oven to 350F. Cream together the butter and sugar, and then add eggs, rum extract and vanilla. Add pineapple. After mixing, add dry ingredients and stir until mixed. Add coconut and mix one last time. Drop by the tablespoon onto a lightly greased cookie sheet and bake until lightly browned around edges, about 9 minutes. 

2. While cookies are baking, whisk together the powdered sugar, rum extract and pineapple juice to desired thickness, adding more pineapple juice or powdered sugar to your preference. 

3. Once you have transferred the cookies to a wire rack with wax paper underneath, glaze lightly while still slightly warm. Let cool completely before stacking.

Vanilla Bean and Peach Ice Cream

What is better than fresh homemade ice cream on a hot summer day? Exactly. This recipe, adapted from the Blackberry Farm Cookbook, is a wonderful way to satisfy your sweet tooth while fulfilling your desire for fresh summer fruit.

INGREDIENTS

- 2 cups heavy cream

- 1 vanilla bean

- 6 egg yolks

- 1/2 + 2 tablespoons sugar

- 2 large ripe peaches

DIRECTIONS

1. Combine the cream with the vanilla bean seeds (scrape them into the cream using a knife) in a medium pot over medium-high heat. Remove from the heat as soon as the mixture just begins to simmer.
2. Next, whisk the egg yolks with 1/2 cup of sugar until pale yellow. Add cream mixture.
3. Pour 2 cups of water into the bottom of your double boiler and bring to a simmer. Pour the ice cream base into the top of the double boiler, stirring for 5-10 minutes (until the mixture coats the back of a wooden spoon).
4. Transfer the custard to a bowl, cover and refrigerate until completely chilled.
5. Process the ice cream in an ice cream maker according to instructions. About 10 minutes into the processing, peel and core the peaches and mash them with a potato masher. Stir in the two tablespoons of sugar.
6. When the ice cream is nearly done, add in the mashed peaches (along with any accumulated juices). Once incorporated, transfer the ice cream to a freezer-safe container with a tight-fitting lid. Freeze until firm.

Brown Sugar Oat Muffins

Do you crave something more than that bland old piece of toast in the morning? But feel guilty beginning the day in such an unhealthy way? These muffins are the perfect solution. While providing you with the nutrients that whole wheat and oats provide, they will still satisfy that need to start your day the right way.

INGREDIENTS

- 1 cup old-fashioned oats

- 1 cup whole wheat flour

- 1/2 cup flour

- 3/4 cup packed brown sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- dash of cinnamon

- 2 eggs

- 3/4 cup milk

- 1/4 cup vegetable oil

- 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 400F. In a large bowl mix together the oats, flours, brown sugar, baking powder, salt, and cinnamon. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups two-thirds full and bake for about ten minutes, or until a toothpick comes out clean. Transfer onto wire rack to cool.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!

Carrot Cupcakes

With so many carrot cake recipes, it can be hard to find one that suits you, but if you like moist cake, this is it. This is a great base recipe, that is so versatile that you can make tropical carrot cake with it, rum raisin, or just leave it plain!

INGREDIENTS

- 3 1/2 cups flour

- 1/2 cup sugar

- 1 tablespoon baking powder

- 2 teaspoon baking soda

- 2 teaspoon cinnnamon

- 1 teaspoon ginger

- 3/4 teaspoon salt

- 1 cup packed brown sugar

- 1 cup plain yogurt (or Greek yogurt)

- 1/3 cup vegetable oil

- 2 large eggs

- 2 large egg whites

- 2 teaspoons vanilla

- 1 pound carrots, shredded

Frosting

- 1 package cream cheese

- 1 stick butter, softened

- powdered sugar

- vanilla

DIRECTIONS

1. Preheat oven to 350F and prepare cupcake tins. Combine the dry ingredients, (except the brown sugar), in a large bowl, and mix.   Whisk together brown sugar, yogurt, oil, eggs, egg whites and vanilla together in a bowl until well blended. Pour over dry ingredients and carrot until just combined. Do not over beat!

2.  Scoop batter into prepared cupcake tins and bake until golden brown, about 15 minutes. Transfer to cooling racks. 

3. While cupcakes are cooling, beat together the butter and cream cheese until no lumps are visible. Beat in the powdered sugar, one cup at a time until you have your desired texture and taste. Then add a teaspoon or so of vanilla. 

4. Once cupcakes are cooled completely, frost as desired and enjoy!

Toasted Granola

Do you ever crave something sweet with a little crunch to it, and then regret eating it because of how unhealthy it is? Well, here is the perfect solution: a healthy, yet scrumptious snack to make your plain yogurt a tasty new treat!

INGREDIENTS

- 4 cups rolled oats

- 2 cups shredded coconut

- 1 1/2 cups sliced almonds

- 1 1/2 cups dried cherries (or blueberries)

- 1/2 cup vegetable oil

- 1/3+ cup honey

- 2 teaspoons cinnamon

DIRECTIONS

1. Preheat oven to 350F.

2. Toss the oats, coconut, almonds, and cherries together in a large bowl. 

3. In a small bowl combine oil, honey, and cinnamon. Stir into oat mixture until completely coated, then spread on cookie sheet evenly.

4. Bake, giving the granola a stir every 5 minutes or so until it turns a lovely golden brown, about 20 minutes. 

5. Let cool completely, and then indulge yourself in one of the most basic, yet delicious recipes ever created!

*Adapted from Andrea Meyer's recipe, Blueberry Granola.

Decadent Brownies

Have you been under the impression all your life that boxed brownies (especially Ghiradelli Double Chocolate) are better than homemade? I have, which I am almost embarrassed to say, but it's true. Don't worry, I'm not telling you to go buy boxed brownies. These are better. And I'm not lying. Before you turn on your oven make sure you have good quality chocolate!




INGREDIENTS
- 1/3 cup Dutch-processed cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces finely chopped unsweetened chocolate
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/2 stick melted butter
- 2 large eggs plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 6 ounces of bittersweet chocolate

DIRECTIONS
1. Preheat oven to 350F. Oil a 9x13 pan and set aside.

2. Whisk the cocoa and boiling water together in a large bowl until smooth, then add the unsweetened chocolate until all the chocolate is melted. Whisk in oil and melted butter, (don't worry if the mixture looks curdled at this point). Add the eggs, yolks, and vanilla and continue whisking until smooth and one consistency. Proceed to add the sugar, then after combining, add the flour and salt by mixing in with a rubber spatula until just combined. Fold in the bittersweet chocolate chunks.

3. Scrape batter into pan and bake for about 30 minutes or until a toothpick comes out with just a few crumbs, (don't place toothpick directly into the middle of the pan!).
*One last piece of advice: I know once the aroma of decadent chocolate begins to swirl under your nose it's hard not to just grab a spoon and dig in. Resist the urge! These are so much better the next day!

Snickerdoodles

This delicious recipe, adapted from Martha Stewart, is sure to be a classic in your household for many years to come. They won't remain in the cookie jar for long, (if at all)!






INGREDIENTS
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter
- 1/2 cup shortening
- 1 3/4 cup sugar
- 2 tablespoons of cinnamon
- 2 large eggs
- dash of vanilla

DIRECTIONS
1. Preheat oven to 400F. combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add vanilla and eggs, and beat to combine. Add dry ingredients, and beat until mixed.

2. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Roll dough into balls, then roll in cinnamon sugar. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, make sure not to overcook!

Peanut Butter Chocolate Chip Cookies

Moist and dense, these cookies are a perfect blend of peanut butter and chocolate. The base of the cookie is peanut butter and every bite is filled with peanut butter chips and chocolate chips. Make sure to let them rest at least ten minutes after coming out of the oven for the flavor to become full-bodied and the texture to set.




INGREDIENTS
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
-1 teaspoon vanilla
- 1/3 cup peanut butter chips
- 2/3 cup semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350F. In your mixer, beat butter and peanut butter together until fluffy. Add both the sugars and beat until smooth. Add the egg and mix until combined, then add the milk and vanilla.

2. Add all dry ingredients and beat thoroughly, then stir in the peanut butter and chocolate chips, until you have desired amounts.

3. Drop in tablespoon sizes onto cookie sheets. (I prefer using silicone baking liners for all cookies). Gently press down with thumb. Bake for 8-10 minutes or until just starting to brown. DO NOT OVERBAKE. They will look underdone, but they're not. Let cool on sheets for a couple of minutes before transferring to a rack to cool completely.

Luscious Lefse

Wanting something for breakfast? A snack? Or maybe even dessert? Lefse, is the perfect rainy weather food. Though there are only five ingredients, your mouth will come alive with the sensation that a bite of this divine food will bring you.





INGREDIENTS
- 8 cups riced Idaho potatoes (make sure to use Idaho)
- 1/2 cup whipping cream
- 1/2 cup butter
- 1 tablespoon salt
- 4 cups flour

Topping
- butter
- sugar

DIRECTIONS
1. Peel potatoes and cook until able to stab through with fork, (overcooking will ruin texture). Drain thoroughly.

2. Rice potatoes, (if you don't have a ricer just mash them a little before sticking them in your mixer). At full speed mix potatoes, butter, cream and salt until there are no lumps left. Let stand in fridge until cold-- very, very important!!!

3. Mix in flour and roll into balls about the size of a tennis ball or smaller. Keep balls of dough on a plate in your fridge, only taking one or two out at a time.

4. Preheat your lefse grill to 500F. Roll out a ball of dough paper thin on your well-floured pastry cloth. transfer onto your lefse grill using your lefse turner, (very important to have). Make sure to watch carefully, as they cook quite rapidly and will be needing a turn before a minute is up!

5. Repeat step 4 until all remaining balls of dough are used up.

6. The last and final step: while lefse is still warm spread some butter on it and then sprinkle with sugar, (some people like to add some cinnamon). Roll up and eat this phenomenal creation until every last crumb has been consumed into your mouth!

Drunken Lava Cakes

Cinnamon, ginger and port bring a deeper complexity to these than you'll find in a typical molten cake. The soft cakey outer layer gives way to the thick, oozing inside at the first break of your fork. Rich and satisfying, cleverly baked in individual serving dishes to hold you back after you finish one cake-- these are definitely a favorite.


INGREDIENTS
- 4 oz. semi-sweet chocolate (better results with higher quality)
- 1 stick butter
- 1 tablespoon port
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger

DIRECTIONS
1. Butter six 4oz. custard cups or souffle dishes, stroking upward on the sides of the dishes to encourage the upward rising of the cakes. Place them on a baking dish.
* Note: Feel free to adjust the number of servings according to the size dishes you have available. Just be mindful of changing the bake time when you change the size.

2. Microwave the chocolate and butter in a large microwaveable bowl on high for 1 minute or until the butter is melted. Whisk until the chocolate is completely melted. Stir in the port, vanilla and sugar until blended. Whisk in the eggs and yolk. Stir in the remaining ingredients. Spoon evenly into prepared dishes.

3. Bake in your preheated 425F oven for 10-11 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute, then loosen the edges with a knife. Invert onto serving plates and sprinkler with sifted powdered sugar.

4. Serve and enjoy!

Cranberry Oat Scones

This scone recipe, found and adapted from joyofbaking.com is truly one of the most delicious scone recipes I have tried. Can a scone be rich, dense, moist, and yet flaky and fluffy at the same time? I didn't think it was possible, until I made these. My opinion has been changed forever. These are scrumptious!




INGREDIENTS
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 stick butter, frozen
- 3/4 cup old fashioned rolled oats
- 1/2 cup+ dried cranberries
- zest of one orange
- 2/3 cup of buttermilk

Glaze
- 1 egg
- 1 tablespoon milk

DIRECTIONS
1. Preheat oven to 375F. In a large bowl mix the flour, sugar, salt, baking soda and baking powder. Grate in the frozen cube of butter, then stir to combine with flour mixture. Add the rolled oats, dried cranberries and orange zest. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

2. Transfer to a lightly floured surface and knead the dough into a smooth round. Pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut into 8 triangular pieces. Place the scones on a nonstick baking sheet. Glaze with egg wash.

3. Bake for about 15 minutes (check at 10) or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Mississippi Mud Cake

A delightful fusion of chocolate, coconut, coffee and bourbon make this cake a rich and satisfying dessert that will please the taste buds of any craving. If you don't have a lot of time, this is the perfect cake to be baked a day ahead, and then assembled and frosted the next.






INGREDIENTS
- cocoa powder for dusting
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 5 ounces unsweetened chocolate
- 2 sticks of unsalted butter
- 1 1/4 cups strong coffee
- pinch of salt
- 2 cups granulated sugar
- 4 tablespooons bourbon
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups sweetened dried coconut

For the Filling
- 1 cup evaporated milk
- 1/2 cup packed brown sugar
- 1 stick of unsalted butter
- 3 ounces semisweet chocolate
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 chopped pecans
- 1 cup miniature marshmallows

For the Topping
- 2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/3 cup powdered sugar
- toasted coconut

DIRECTIONS
1. Preheat oven to 350F, (our cakes ended up cooking a little unevenly, so next time we will try 325F). Grease two 9-inch cake pans and dust with cocoa. Combine flour and baking powder in a bowl. In a saucepan over low heat, melt the chocolate, butter, coffee, salt and sugar, stirring occasionally until the mixture is smooth and the sugar has dissolved. Stir in the bourbon. Pour the chocolate mixture into a mixing bowl and cool slightly. On medium speed, beat in the eggs and vanilla. Decrease speed and beat in the flour. Stir in the coconut. Pour into the prepared pans and bake for 20-25 minutes, until a toothpick comes out of center with a few crumbs; do not overbake, (will make slicing cakes near impossible)! Place on wired racks until completely cool, then remove from pans.

2. For the filling, combine the evaporated milk, sugar, butter, chocolate, egg yolks and vanilla in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the chocolate is melted and smooth and the batter is thick enough to coat the back of a wooden spoon, (do not boil). Remove from heat and stir in the nuts and marshmallows, stirring until melted. Refrigerate until thick enough to spread, stirring occasionally to prevent a skin from forming.

3. To assemble the cake, slice both cake layers in half horizontally with a serrated knife, making four layers. Spread each of the bottom cake layers with the chocolate nut filling and cover each bottom half with its respective top layer.

4. In your mixer beat the cream, vanilla and powdered sugar, until firm peaks form Place one filled cake layer on your serving plate and spread with whipped cream. Top with the second filled cake layer and coat the top and sides with the remaining cream. Swirl cream in desired pattern and pat on toasted coconut to the sides of the cake.

5. Immediately cut a piece and indulge to your heart's content!