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Mexican Hot Chocolate Cookies

Ingredients

  • 1 cup Butter, softened (2 sticks)
  • 1 & 1/2 cups Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 cup Cocoa Powder
  • 2 & 3/4 cups AP Flour
  • 1 & 1/2 tsp. Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup Sugar, for rolling
  • 1 & 1/2 Tbsp Cinnamon, for rolling
  • 1/4 tsp. Cayenne Pepper

Instructions

  • Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
  • In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
  • Add 2 eggs and vanilla and mix well.
  • In a separate bowl  mix the cocoa powder, flour, cream of tartar, baking soda, baking powder and cayenne pepper.
  • Turn the mixer on low and slowly add in the dry ingredients. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
  • At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
  • Shape the dough into rounds about 2 tablespoons each. Make sure they are uniform.
  • In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Then roll each ball of dough in the cinnamon sugar mixture.
  • Place the sugared dough on the prepared cookie sheets at least 2 inches apart and bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny.
  • Let rest on the baking sheet for about 2 minutes then transfer the cookies to a wire rack to cool.

Morning Glory Muffins

  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
  3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
  4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Johnny’s Candied Pecans

Combine 1/2c white sugar, 1/2c brown sugar, 1-2 table spoonful’s water in a sauce pan over medium heat. Bring to boil until sugar is fully melted and starts to smell like caramel. Reduce heat, Add 1/2 stick butter, 1/2 tea spoon salt, 1/2 teaspoon cinnamon, 1 tablespoon vanilla and stir until butter is melted. Add 1lbs pecans and stir until nuts are evenly coated. Pure onto a parchment paper lined cookie sheet. Cook at 250 for 20 minutes.

Cinnamon Coffee Cake

2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda

Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

Sugared Pecans

Ingredients

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

Soft Gingerbread Molasses Cookies

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1Tbsp. water
  • 1/4 cup molasses
  • 2 and 1/4 cup flour
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/4 tsp. salt

Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.

Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.

Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

Sweet Potato Casserole – Paula Dean

Sweet Potatoes:

  • 3 cups peeled, cooked, and mashed sweet potatoes
  • 1 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1tsp vanilla
  • 1 tsp cinnamon
  • 1/4tsp nutmeg
  • 1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

  • 1 cup brown sugar
  • 1 cut walnuts or pecans
  • 1/3 cup all-purpose flour
  • 3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

Cinnamon Rolls

Rolls:
1 Cup warm milk
2 eggs, room temp
1/3 Cup butter, melted
4 1/2 Cups bread flour
1 tsp salt
1/2 Cup white sugar
1 pgk yeast

Filling:
1 Cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/3 Cup butter, softened

Icing:
3 oz. cream cheese
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1/2 tsp vanilla
1/8 tsp salt

Microwave milk for 60 seconds. Dissolve east in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using our hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place for 1 hour or until dough has doubled in size.

In a small bowl, combine brown sugar and cinnamon. Spray work surface with cooking spray or sprinkle with flour. Roll dough out into a 16×21 inch rectangle about 1/4 inch thick. Spread dough with the 1/3 cup softened butter and then sprinkle evenly with cinnamon sugar mixture. Roll up dough starting with the longer side and cut into about 12 rolls.

Place rolls in a lightly greased 9×13 pan or spread out on a cookie sheet. Cover and let rise again until nearly doubles, about 30 minutes. At this point you can put them in the refrigerator overnight and cook them the next day, if you are preparing them the night ahead.

Preheat oven to 350 degrees. Bake rolls until golden brown, about 20 minutes. While rolls are baking beat together all icing ingredients until light and fluff. Spread icing on rolls after taking them out of the oven,  while they are still warm.