white chocolate snickerdoodle cookies

 

the goods:

 

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package white chocolate instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white chocolate chips

1 teaspoon cinnamon

1/3 cup cinnamon sugar for rolling

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer, cream together the butters and sugars. Add eggs first, and mix in, then add the remaining ingredients (reserving the cinnamon sugar). Mix well. Scoop out with a cookie scooper (about 3 tablespoons worth) and roll the dough into a ball. Coat the dough ball in the cinnamon sugar. Place on baking sheet about 2 inches apart. Bake for approximately 10 minutes, until slightly golden and just set. Let cool on baking sheet.

vegan zucchini brownies

 

the goods:

 

1/2 cup canola oil

1 and 1/2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

chocolate frosting (optional)

 

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

In a large bowl, mix together the oil, sugar, and vanilla until well blended.

Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.

When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!

Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).

Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!

s'mores fudge

 

the goods:

 

graham cracker crust:

4 sheets (the whole rectangle) graham crackers

1/4 cup granulated sugar

1 and 1/2 tablespoons melted butter

 

fudge:

1 and 1/2 cups milk chocolate chips

1/2 teaspoon vanilla

1/2 can sweetened condensed milk (don't get too excited about leftovers, you'll use the other half...)

 

marshmallow:

1 cup white chocolate chips

8 oz. jar of marshmallow fluff

1/2 can sweetened condensed milk

 

Preheat oven to 375 degrees and line an 8-by-8-inch square pan with foil, enough so that some of the foil hangs over the edge of the pan.

Crush the graham crackers using the bottom of a glass in a bowl and mix in the melted butter and sugar. Pour into prepared pan and press down with the back of a glass to make an even layer. Bake for 15 minutes or until the edges are golden brown.

Melt the milk chocolate in a small saucepan over medium low heat and add half the can of sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.

Melt the white chocolate chips in a small saucepan over medium low heat then add marshmallow fluff and the remaining sweetened condensed milk. Stir until smooth and consistent. Immediately pour over the chocolate layer.

Refrigerate overnight. The next day pull the fudge out of the pan using the foil. Gently pull back foil and carefully cut into squares. Take each piece and dip the tops in crumbs remaining on the foil.

sweet marscapone cream fruit tartlets

 

the goods:

 

16 pre-made miniature tart shells (you can fin them in the frozen section); baked according to package instructions and cooled

1 cup cold heavy cream

5 tablespoons confectioners' sugar, divided

12 to 16 ounces marscapone cheese

1 pint blueberries

1 pound strawberries, hulled and sliced

 

In an electric mixer, whip (with whisk attachment) heavy cream with 1 tablespoon confectioners' sugar until stiff peaks form. Transfer to a bowl. Add marscapone and remaining 4 tablespoons sugar to mixer and beat until smooth and well combined. Gently fold in whipped cream.

 

Scoop marscapone mixture into a zip-top bag and snip the corner off with some scissors. Squeeze some filling into each cooled tartlet shell.

 

Adorn with blueberries and strawberries.

m&m cookies

 

the goods:

 

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 and 1/2 cups all-purpose flour

3 tablespoons instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini chocolate chips

1 to 1 and 1/2 cups mini m&m's

 

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large bowl with an electric mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix to combine. Add flour, pudding mix, baking soda, and salt, stirring to combine. Add chips and m&m's and stir to combine.

With a medium cookie scoop, place dough 1-inch apart from each other. Bake for 10-11 minutes until light golden around the edges. Let cool on sheet for 5 minutes before transferring to a cooling rack to cool completely.

red, white and blueberry trifle

 

the goods:

 

1/4 cup plus 1/3 cup plus 1 tablespoon sugar

1/4 cup fresh lemon juice

1 store-bought pound cake, cut into 3/4-inch-thick slices

1 bar (8 ounces) cream cheese, room temperature

2 cups heavy cream, divided

3 cups fresh blueberries

3 cups fresh raspberries

 

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

 

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

 

Arrange cake slices in bottom of trifle dish, spoon cream mixture over top in dollops; spread to sides of dish. Scatter with blueberries and raspberries. Repeat layering 2 more times (depending on the width of your trifle dish you may only be able to do 2 layers).

 

Using an electric mixer, whip remaining cup of cream with 1 tablespoon sugar until soft peaks form. Add to top layer of trifle before finishing with remaining berries.

carrot coconut cupcakes

 

the goods:

 

1 and 1/4 cups shredded coconut

1 cup sugar

1/3 cup vegetable oil2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup plus 2 tablespoons flour

1 and 1/2 cups shredded carrots

 

cream cheese frosting:

8 ounces cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.
In a large bowl, combine the sugar, oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in shredded carrots and remaining 1/4 cup shredded coconut.
Line muffin tin with paper liners; distribute the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cupcakes cool.
Make cream cheese frosting: In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, be sure cupcakes are completely cool before frosting. Garnish with toasted coconut.