Sweet and salty. A sugar-studded crunchy bite. All with a umami edge. A tiny bit of heat. These cookies really deliver. The rich miso adds tons of depth taking this class PB cookie to new, adventurous places. Ginger Sugar encases the cookies for the perfect zing. Perfect for a cookie swap. A must for a...
We love Cup4Cup’s™ Multipurpose Flour. It’s the perfect substitution for all-purpose flour in most any recipe – including these cookies! Cup4Cup has a neutral flavor that won’t change the taste of your favorite recipes. For this cookie, dark brown sugar lends a delicious chew and provide the backdrop for melty dark chocolate chunks. Grab a...
This fun twist on classic crinkle cookies melds rich espresso with our Chai Spice. The bold, aromatic dough is rolled in powdered sugar so that they crackle and crumble as they bake. The delightful, spiced exterior encases a soft, pillowy center. Perfect for coffee lovers, cookie lovers and chai lovers. That’s a lot of love!...
Often and on repeat. That’s the theme for this scone recipe in our Teaching Kitchen. We make these scones for our Jams & Jellies Class, plus it’s a staple in our Afternoon Teas. It’s a straightforward scone with tons of possibilities. Toss in nuts. Add in Crystallized Ginger. Brushed with cream and sanded with sugar?...
This homemade funfetti layer cake is a celebration in every slice. Moist, colorful layers. Vibrant, fun sprinkles. This cake is all about the flair! Luscious frosting is sandwiched between nostalgic layers. Sure to bring smiles and lots of sprinkles of happiness. We adapted Cook Country’s recipe, subbing in our Pure Vanilla Extract and upping the...
This simple meringue is both forgiving and versatile. It’s perfect for making these adorable ghosts and the same topping we use in our What Would Julia Do cooking class for Mini Baked Alaskas. We love this meringue because it can be prepped early and then simply re-whipped when you’re ready to use. To create the...
Subtly-sweet cookies with a not-so-subtle Halloween vibe. Creepy Witches Finger Cookies are all about adding spooky whimsy to your Halloween party spread. Eerie and lifelike, complete with almond “nails,” you might hesitate in taking a bite, but trust us, once you do, they’re such a treat. No tricks. Our Almond Extract makes for the perfect...
We are told that leftover candy is a problem. (We have never had that problem.) At any rate, these fun cookies are a great way to use up Halloween candy. The result is a pan of cookies with all sorts of delicious candy bar textures – rich nougat, crunchy nuts and sweet caramel. The best...
Leftover Cranberry Sauce meets crisp, buttery shortbread, studded with fresh rosemary. Only slightly sweet with little bites of salt, this day-after-Thanksgiving snack eats more like a savory nibble than a cookie. Use our Bourbon Vanilla Cranberry Sauce or Ginger Pear Cranberry Sauce for the filling – both work well with the buttery-herby cookie.
Arroz con leche, “rice with milk,” is a big bowl of decadence made by simmering rice in milk and sugar until it becomes creamy and tender. Traditionally flavored with cinnamon, we bring in our year-round favorite Pumpkin Pie Spice for a nice, warm punch of spice. Raisins are traditional, too. (Hang in there anti-raisin friends…they’re...