Brownie Hearts

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened coco powder
  • 1.2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoons baking powder

Directions:

  1. Preheat oven to 350 degrees F. Grease 9×13 baking dish
  2. In a medium mixing bowl. Add butter and sugar together, combining well.
  3. Add one egg at a time, stirring well between additions.
  4. Stir in vanilla, cocoa powder, flour, salt and baking powder. Just until combined (don’t overmix)
  5. Place in 9×13 dish spreading equally with a rubber spatula.
  6. Bake for 17-20 minutes. Don’t over cook
  7. Let brownies cool completely before using a cookie cutter to cut-out heart shapes.
  8. Top with caramel, sprinkles, whip cream, or whatever you’d like

Zucchini Brownies

Ingredients:

  • 2 cups flour
  • 3 Tablespoons cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cup sugar
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup oil
  • 2 teaspoons vanilla

Directions:

  1. Mix dry ingredients, then add the wet ingrednients. Stir until well mixed.
  2. Spread in a greased 9×13″ pan.
  3. Bake with milk chocolate frosting (recipe below).

Frosting ingredients:

  • 3 Tablespoons butter, softened
  • 2 Tablespoons cocoa powder
  • 1/4 cup milk (more or less depending on consistency)
  • 1 cup powder sugar (more or less depending on consistency)
  • 2 teaspoons vanilla

Frosting directions:

  1. Mix all frosting ingredients together, adding more or less milk and powder sugar to get a creamy consistency.
  2. Top brownies when they have cooled, so the frosting doesn’t just thin out and melt off.

~recipe adapted from thecraftingchicks.com

Plum Cake

Yields: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice, divided
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar + 1 tablespoon
  • 2 extra large eggs (or 2 large +1 egg white)
  • 6-8 plums (mine were huge so I used 4)

Directions:

  1. Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
  2. Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
  3. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
  4. Spread the batter evenly in the prepared pan. Slice the plum into eights. 
  5. Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.

*Try with summer peaches, nectarines or apricots!
~Recipe via A Spicy Perspective

American Trifle

Ingredients:

  • 1 package vanilla pudding, prepared according to package
  • 1 (16 oz) package blueberries
  • 1 (16 oz) package strawberries, sliced (leave one whole with green removed)
  • 1 pint whipping cream, whipped with powder sugar & vanilla extract
  • 1 angel food cake, cut into bite size pieces

Directions:
You can layer the ingredients how ever you would like, but my layers are as follows:

  1. pudding
  2. angel food cake
  3. whip cream
  4. strawberries
  5. angel food cake
  6. pudding
  7. whip cream
  8. blueberries
  9. angel food cake
  10. pudding 
  11. whip cream
  12. strawberries
  13. blueberries
  14. the rest of the whip cream
  15. strawberry star with a few randomly placed blueberries

*How to make whip cream: Place whipping cream in a metal or glass bowl. Whip until soft peaks, then add powder sugar and vanilla extract, to taste. Whip to stiff peaks and enjoy! (It will whip faster if you place the bowl and whisk in the freezer prior to whipping the cream.

~Recipe from Mikaila

Chewy Sugar Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Topping:
    • 1/4 cup granulated sugar, for dipping

Instructions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment or silicon mat.
  2. In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
  3. Add in the egg, vanilla extract, and almond extract; beat until combined.
  4. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
  5. Roll dough into 1″ balls, and roll in sugar. (you could also roll in sprinkles)
  6. Place on baking sheet, about 2″ apart. Bake for 10-11 minutes, or until cookies have set.
  7. Allow to cool before eating

Recipe adapted from a latte food

Lemon Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  3. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or selicon lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Recipe from cookingclassy.com

Zimtsterne (German Cinnamon stars)

Cook time: 30 minutes
Prep. time: 20 minutes
Yields: 2 dozen

Ingredients:

  • 2 1/4 cups confectioners’ sugar, plus more for rolling
  • 15 oz sliced almonds, with skin (about 4 1/2 cups)
  • 1 1/4 tsp ground cinnamon
  • 3 large egg whites, room temperature
  • 2 tsp finely grated lemon zest

Directions:

  1. Sift the confectioners’ sugar
  2. put 1/2 cup of the sifted confectioners’ sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few large pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners’ sugar while whipping until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners’ sugar. Turn the dough out onto the dusted paper, flatten and dust with moresugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4 inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  8. Bake cookies until bottoms are light brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

*The dough can be frozen between the sheets of paper for up to 2 weeks, Store baked cookies in an airtight container.

~Recipe via foodnetwork.com

Chocolate Truffle Cookies with Sea Salt

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
  • 2 Tablespoons unsalted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
  • 2 Tablespoons coarse sea salt, or as needed

Directions:

  1. In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
  2. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
  3. Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

~recipe from allrecipes.com

Double Chocolate Biscotti

Ingredients:

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet Chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fehreinheit
  2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
  5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com