Twix Thumbprint Cookies
Ingredients:
Shortbread Layer:
- ⅔ cup Unsalted Butter, softened
- ½ cup sugar
- 2 Eggs (yolks only)
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
Caramel Filling:
- 14 soft caramel candies (like Kraft Caramels)
- 3 T. heavy cream
Chocolate Drizzle:
- 6 ounce milk chocolate chips
Fresh Strawberry Cupcakes
Ingredients
Cupcakes
- 1 2/3 cups flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter, room temperature
- 2 eggs
- 2 tsp vanilla
- 1/2 cup sour cream
- 1/4 + 1/8 cup milk
- 3/4 cup chopped strawberries
Icing
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 6 tbsp strawberry puree
- 1 tbsp water or milk, if needed
Caramel Corn Chocolate Chip Cookies
Ingredients:
- 1/2
cup unsalted butter, softened
- 2/3
cup light brown sugar, packed
- 1/2
cup granulated sugar
- 1
large egg, room temperature
- 2
teaspoons vanilla extract
- 1
1/4 cups all-purpose flour
- 1
teaspoon cornstarch
- 1/2
teaspoon baking soda
- pinch
salt, optional and to taste (some caramel corn is already well-salted,
something to consider before salting the dough)
- 3
cups caramel corn
- 1
cup semi-sweet chocolate chips
Chocolate Baklava
Ingredients
Honey vanilla syrup:
- 250
ml water (1 cup)
- 200
g sugar (1 cup)
- 50
honey (4/5 cup)
- juice
of half a lemon (optional)
- 1
vanilla pod (optional)
Baklava:
- 100
-150 g melted butter, cold (1 stick aprox)
- 1
package filo pastry (20 sheets the size of your pan)
- 250
g dark chocolate chips (9 ounces)
- 250
g chopped nuts of your choice: pistachio, hazelnuts, walnuts, … (9 ounces)
- 1
tbs powdered cinnamon
Blueberry Coconut Bundt Cake
Ingredients
Cake
- 3 cups flour
- 1 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup oil
- 3/4 cup buttermilk
- 2 eggs
- 2 tsp coconut extract
- 1 1/2 cups blueberries (about 1 pint)
Glaze
- 1 1/2 cups powdered sugar (plus more if needed for
thickness)
- 3 tbsp milk
- 1/2 tsp coconut extract
- toasted coconut, for on top if desired
Classic Scottish Shortbread
Ingredients
- 1½
cups all-purpose flour
- ¼
cup + 1 tablespoon granulated sugar, divided
- ¼
cup powdered sugar
- ¼
teaspoon salt
- ¾
cup (1½ sticks) unsalted butter, sliced and softened
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
Ingredients:
Cupcakes
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- pinch salt, optional and to taste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups coarsely grated carrots (2 to 3 medium/large carrots, peeled)
- 1/2 cup raisins, optional
- 1/2 cup nuts, optional
Frosting
- 1/2 cup (4 ounces) cream cheese (light is okay), softened
- 1/4 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- about 1 1/2 cups confectioners' sugar, more or less as desired
