Blueberry Scones! – – flour, sugar (plus more to sprinkle on scones), baking soda, salt, salted butter (cold
| Prep Time | 20 minutes |
| Cook Time | 22-24 minutes |
| Servings |
servings
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Ingredients
- 2 cups flour
- 3 tbsp sugar plus more to sprinkle on scones
- 1 tbsp baking soda
- 3/4 tsp salt
- 6 tbsp salted butter cold and cut into small pieces
- 1 tsp lemon zest
- 1 1/2 cups blueberries
- 2 eggs
- 1/3 cup heavy cream plus more to brush on the scones
Ingredients
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Instructions
- Preheat oven to 400 Degrees. Line a baking sheet with parchment paper.
- In a large bowl, add flour, sugar, baking powder, and salt.
- Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until resembles a crumblike texture.
- Mix lemon zest and blueberries into the dry ingredients.
- Whisk together cream and eggs.
- Make a well in the center of the dry ingredients and pour the cream/egg mixture in the center.
- Use a fork to gently incorporate the wet and dry ingredients together.
- Place the dough onto a lightly floured surface and knead a few times to form a dough ball.
- Shape the dough into a 1 and 1/2 inch thick square. Cut into 4 equal pieces and then cut each square in half to form 8 triangles.
- Place scones on baking sheet. Brush with heavy cream and sprinkle with sugar.
- Cook 22-24 minutes until golden brown.
- Enjoy!
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Gingerbread Cupcakes with Cream Cheese Frosting! – – Cupcakes:: flour, ginger, baking soda, cinnamon, cloves, nutmeg, salt, salted
| Cook Time | 19-21 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes:
- 2 3/4 cups flour
- 2 1/2 tbsp ginger
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 10 tbsp salted butter room temperature
- 1 cup brown suger
- 3 eggs
- 1 1/4 cup molasses
- 1 cup HOT water
Frosting:
- 8 tbsp salted butter room temperature
- 12 ounces Cream cheese room temperature
- 8 cups confectioners' sugar
- 1/2 tsp vanilla
- 4 tsp cinnamon
Ingredients
Cupcakes:
Frosting:
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Instructions
To Make Cupcakes:
- Preheat oven to 350 degrees. Line cupcake tins with 30 cupcake liners.
- In an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, and mix until incorporated.
- Add molasses, 1 cup of flour, and remaining dry ingredients. Mix until combined.
- Add 1/2 cup HOT water. Mix. Add another 1 cup of flour and mix.
- Add remaining 1/2 cup of HOT water and 3/4 cup of flour. Mix until all combined.
- Using an ice cream scoop, place 1 scoop of batter in each cupcake liner.
- Bake for 19-21 minutes until a toothpick comes out clean in the center.
- Allow cupcakes to cool completely before frosting.
To Make Frosting:
- In an electric mixer, cream together butter and cream cheese for 3-4 minutes until light and fluffy.
- Add the rest of the ingredients and mix until combined and fluffy.
- Frost cupcakes.
- Enjoy!
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Breakfast Cookies! – – salted butter, brown sugar, sugar, vanilla, eggs, all-purpose flour (heaping), baking soda, salt, cinnamon,
| Prep Time | 15 minutes |
| Cook Time | 15-17 minutes |
| Servings |
cookies
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Ingredients
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour heaping
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup quick oats
- 1/2 cup shredded coconut
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 3/4 cup dried apricots chopped
- 1/2 cup dried cherries
- 1/2 cup almonds chopped
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Cream together butter and sugars in a stand mixer.
- Add vanilla and eggs. Mix.
- Add flour, baking soda, salt, and cinnamon. Mix until combined.
- Add the oats, coconut, flax seed, and sunflower seeds. Mix until combined.
- Add the apricots, cherries, and almonds and mix until just combined.
- Using an ice cream scoop, scoop cookies onto prepared baking sheet.
- Bake 15-17 minutes or until golden brown.
- Enjoy!
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Banana Bread – – bananas (mashed), sugar, canola oil, eggs, flour, baking powder, baking soda, salt, cinnamon, nutmeg,
| Prep Time | 20 minutes |
| Cook Time | 55-60 minutes |
| Servings |
loafs
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Ingredients
- 5 bananas mashed
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup walnuts chopped
Crumb Topping
- 1/3 cup brown sugar
- 1/4 cup flour
- 2 tbsp butter softened
- 1/3 cup walnuts chopped
Ingredients
Crumb Topping
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Instructions
- Preheat oven to 350 degrees.
- Grease loaf pans with cooking spray and set aside.
- Combine bananas, eggs, sugar, and oil.
- Add 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl and mix until combined.
- Fold in 1/4 cup walnuts.
- Pour into prepared loaf pans and set aside.
- In a separate bowl, make the crumb topping.
- Combine the brown sugar and flour.
- Cut in butter using a pastry cutter or fork until it resembles coarse crumbs.
- Mix in walnuts.
- Sprinkle crumb mixture evenly over the batter.
- Bake in 350 oven for 55-60 minutes. Test with a toothpick to come out clean.
- Enjoy!
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Chocolate Chip Cookies – – cake flour, bread flour, baking soda, baking powder, kosher salt, salted butter (softened),
| Prep Time | 20 minutes |
| Cook Time | 16-17 minutes |
| Servings |
cookies
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Ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks salted butter softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp sugar
- 2 eggs
- 2 tsp vanilla
- 11.5 ounces milk chocolate chips
- 10 ounces bittersweet chocolate chips
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- In a mixer, cream butter, sugar, and brown sugar until light in color and fluffy. About 4-5 minutes.
- Add 1 egg at a time, mixing well after each egg.
- Add vanilla. Scrape down sides of bowl with rubber spatula.
- Add all the dry ingredients to the mixer and mix on low until combined.
- Add the chocolate chips and mix until just combined.
- Scoop dough onto plastic wrap. Wrap and refrigerate for 30 minutes.
- Use an ice cream scoop to scoop cookies into ball shapes.
- Place cookies 2 inches apart on parchment lined baking sheets.
- Sprinkle each cookie with a bit of kosher salt.
- Bake in 400 oven for 16-17 minutes, rotating halfway between baking time, until slightly brown.
- Allow to cool on baking sheet for 2 minutes then place on cooling racks to cool.
- Enjoy!
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