Thumbprint Cookies

21 May

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, separated

1/2 teaspoon pure vanilla extract

1 cup (130 grams) all purpose flour

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Bread Pudding

20 May

Ingredients:

8 – 10 cups of bread cubes, cut into bite sized pieces

Note: Breads to use – French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones

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Butter Cookies

20 May

Ingredients:

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar

1 large egg

1 teaspoon lemon or orange zest (outer skin) (optional)

1 teaspoon pure vanilla extract

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Whoopie Pies

20 May

Ingredients:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

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Blueberry Streusel Muffins

20 May

Ingredients:

1 cup (240 ml) milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups (390 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

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Cream Scones

20 May


Ingredients:

2 cups (260 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (75 grams) cold unsalted butter, cut into pieces

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Chocolate Hazelnut Biscotti

20 May

Ingredients

1 cup hazelnuts

4 ounces semisweet or bittersweet chocolate, chopped

1 cup firmly packed light brown sugar

1 3/4 cups all-purpose flour

1/3 cup unsweetened cocoapowder 

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