Category Archives: Sweets

Your new favorite pumpkin spice recipe to kick off the fall season. Cannot think of anything that isn’t improved by pumpkin spice.

What I love about these donuts:

• Browned Butter: Toasted butter adding a layer of nuttiness to the donut.
• Pumpkin: Just enough pumpkin to give it that distinctive flavor but not so much so that you loose the churro consistency.
• Cinnamon Sugar: No dipping sauce or filling required.

Ingredients:

• 4 TBSP of butter
• 1/2 cup of milk
• 1/2 cup of water
• 1 TSP of vanilla
• 2 TBSP of granulated sugar
• Dash of cinnamon
• 4 TBSP of pumpkin purée
• 1 TSP of salt
• 1 cup of flour
• 4 eggs
• Canola oil
• 1/2 cup of granulated sugar
• 1/2 TBSP of cinnamon

1. Make the dough. In a sauce pan, add butter on medium heat. Cook until fully melted and toasted brown.
2. Add milk, water, vanilla, pumpkin purée, sugar and cinnamon. Whisk until fully combined. Increase heat to reach a boil, no hotter then medium-high heat.
3. Remove from heat, and add flour. Mix until fully incorporated.
4. Add back to medium heat. Cook for another 2-3 minutes, removing as much moisture as possible.
5. Add dough to stand mixer. Add eggs, and whisk until glossy dough texture is obtained.
6. Pipe & freeze donuts. Using a guided baking mat, a piping bag with a chiseled tip, pipe three layers of pastry. I did two on the bottom, and one on the top.
7. Freeze over night or until frozen solid.
8. Fry donuts. Heat oil in warm pan or deep frier. Fry each donut on each side until crispy golden brown.
9. Remove from oil, and remove excuse oil.
10. Cinnamon Sugar Topping. While still hot, but after excess oil removed. Coat in cinnamon sugar mixture.

Ingredients:

• 1 cup of browned butter
• 1 cup of dark brown sugar
• 1/4 cup of light brown sugar
• 2 eggs
• 1 TBSP of vanilla
• 1 TSP of baking soda
• 1/4 TSP of salt
• 2 cups of flour
• 1/2 cup of chocolate chips
• 1/4 cup of soft caramels
• 2 TBSP of gladly salt

1. Brown butter. Heat sauce pan at medium heat. Add butter and melt completely.
2. Cook for 8-10 minutes, or until golden brown and milk solids have separated.
3. Add to heat and freezer safe bowl. Allow to cool until solidified in freezer for 10-15 minutes, but not completely frozen.
4. Make dough base. Add softened browned butter, and sugar. Cream on medium high speed until light and airy.
5. Add eggs and vanilla extract.
6. Combine at medium high for 2-3 minutes.
7. Mix dry ingredients. Shift together flour, salt and baking soda.
8. Slowly combine with wet ingredients until dough is achieved.
9. Add chocolate chips. Slowly add chocolate chips until evenly distributed.
10. Add flaky sea salt, soft caramel & bake. Heat oven to 350.
11. When scooping out cookies, add one to two pieces of soft caramel in the center. Use a ice cream scooper to guide the size. Caramel should be located in the center and top of the cookies to avoid spilling out.
12. Top each cookie with flaky sea salt.
13. Bake for 10 minutes.
14. Serve & enjoy!

The epitome of ooey gooey chocolatey goodness.

Ingredients:

• 1 stick of butter, browned
• 1/2 cup of dark brown sugar
• 2 eggs
• 1 TSP of vanilla
• 1 TSP of baking soda
• 1/2 TSP of salt
• 2 cups of flour
• 4 graham crackers, broken
• 8-10 marshmallows, quartered
• 1/4 cup of mini chocolate chips

1. Brown the butter. In a medium sauce pan, add stick of butter on medium heat. Completely melt, and cook on medium heat until milk solids separate and butter transforms to a golden brown.
2. Remove from sauce pan and place in separate bowl. Cool browned butter in freezer for 10-20 minutes or until solidified but still softened.
3. Cookie base. Add cooled browned butter and brown sugar into stand mixer and combine on medium high speed until creamed.
4. Add eggs and vanilla extract.
5. In separate bowl, combine flour, salt and baking soda.
6. Slowly incorporate dry ingredients.
7. S’mores toppings. With a spatula or stand mixer on low speed, slowly mix in chocolate chips, marshmallows and graham cracker pieces.
8. Bake. Heat oven to 350. Scoop equally sized portions of dough (approx one normal sized ice cream cookies worth) evenly spaced on a baking tray.
9. Bake at 350 for 20 minutes or until crispy golden brown.
10. Serve & enjoy!

Ingredients:

• 1 stick of butter
• 1 cup of light brown sugar
• 1 egg
• 1 TSP of vanilla extract
• 1/4 TSP of cinnamon
• 1 TSP of baking powder
• 1 1/4 cup of flour
• 1/2 TSP of salt

1. Browned butter. Heat pan to medium. Add butter and fully melt. Stirring frequently on medium heat, cook until golden brown.
2. Remove from heat and place in heat safe bowl. Allow to cool until hardens.
3. Assemble brownies. Add cooled and hardened browned butter into stand mixer. Mix on medium speed for 2-3 minutes until light and fluffy.
4. Add egg and vanilla extract.
5. In separate bowl, combine dry ingredients: flour, cinnamon, salt, baking powder.
6. Slowly mix into wet ingredients until fully incorporated.
7. Bake. Heat oven to 325 degrees. Bake for 25 minutes until crispy on the edges. If utilizing a tooth pick to test, should not be completely dry.

Ingredients:

• 1/2 cup of roughly chopped walnuts
• 1/4 cup of honey
• 1 TBSP of butter
• 1 TSP of salt
• 3 TBSP of butter, softened
• 1 1/2 cup of flour
• 2 TSP of baking soda
• 1 TSP of salt
• 3-4 ripe bananas
• 3/4 cup of brown sugar
• 1 egg
• 1/2 cup of milk

1. Honey roasted walnuts. Heat pan to medium heat. Add butter and melt. Add roughly chopped walnuts (i.e. not super fine).
2. Add honey and coat evenly on walnuts. Cook on medium healthy until honey is melted and nuts are fully coated in melted honey.
3. Lower heat to medium low. Cook for an additional 10 minutes.
4. Remove walnuts from pan, placing in parchment paper lined baking tray.
5. Allow to fully cool & harden.
6. Muffin base. Add softened butter to stand mixer. Add brown sugar. Mix until creamed or for 2-3 minutes.
7. Add ripe bananas. Mix in high until banana is broken down. Add egg and mix in medium until fully incorporated.
8. In separate bowl, mix dry ingredients of flour, baking soda, and salt.
9. Slowly mix into the muffin mix until fully incorporated.
10. Mixing with spatula, add 70 percent of honey roasted walnuts.
11. Add batter to muffin or cupcake tin. Fill each approximately 70 percent.
12. Top portioned batter with remainder of honey roasted walnuts.
13. Bake muffins. Heat oven to 425. Add muffins to oven and bake at 425 for 8 minutes.
14. Lower heat to 350. Do not remove muffins or open oven door. Cook at 350 for an additional 8 minutes.
15. Remove, cool and enjoy!

Ingredients:

• 14 oz of sweetened condensed milk
• 2 cups of heavy cream
• 1 cup of fresh strawberries
• 1/2 cup of sugar
• 1 cup of water
• 3-5 strawberries
• Pink food dye (optional)

1. Strawberry simple syrup. Add water to a pot, slowly dissolve sugar. Add strawberries.
2. Allow to simmer on medium for 10-15 minutes or until strawberries are fully dissolved.
3. Remove from heat and allow to fully cool.
4. Ice cream base. Add 1 cup of heavy cream into bowl. Whip on medium speed until thickened.
5. Add sweetened condensed milk, cooled strawberry simple syrup, pink food dye, and remaining heavy cream.
6. Whip on high until thick and creamy.
7. Add extra chopped strawberries by slowly mixing it in with spatula.
8. Add to freezer safe tin and allow to fully freezer overnight.

This recipe is made in meal-prep sized batch, producing twelve three inch hearts.

Ingredients:

• 5 ripe bananas
• 3 cups of oatmeal, ground into flour
• 1 cup of oat milk
• 3 eggs
• 1 TSP of cinnamon
• 1 TBSP of vanilla extract
• 2 TBSP of sugar free maple syrup
• 2 TBSP of dark brown sugar
• 1 TBSP of maple syrup
• 1 TBSP of brown sugar
• 1 TSP of cinnamon

1. In bowl, add ripe bananas and mush with fork.
2. Add eggs and whisk until whipped for approximately 2-3 minutes.
3. Add brown sugar, maple syrup and vanilla extract.
4. In food processor or nutri-bullet, add oatmeal and process until light powdery texture is achieved.
5. Slowly add in oatmeal flour.
6. Heat oven to 350. Bake for 20 minutes until crispy golden brown at the top.
7. Optional Brown Sugar Frosting. Mix 1 TBSP of brown sugar & maple syrup, and 1 TSP of cinnamon. Mix until fully incorporated. Add on top of cooled baked oats.

Ingredients:

• 5 cups of flour, separated
• 3 cups of powdered sugar
• 4 TBSP of matcha powder
• 2 cups of butter, softened
• 1 lemon worth of lemon zest
• 2 TSP of salt, separated
• Green & yellow food dye (separated)

1. Matcha Shortbread. Add 1 cup of softened butter & 1 1/2 cups of powdered sugar. With hand mixer or stand mixer, combine on medium speed for 2-3 minutes.
2. In separate bowl, combine 2 1/2 cup of flour, matcha powder, and 1 TSP of salt.
3. Slowly add dry ingredients into butter sugar mixture. *Optional* green food dye.
4. Lemon Shortbread. Add 1 cup of softened butter & 1 1/2 cups of powdered sugar. With hand mixer or stand mixer, combine on medium speed for 2-3 minutes.
5. Add lemon juice.
6. Slowly add dry ingredients into butter sugar mixture. *Optional* yellow food dye.
7. Assemble the dough. Shape the matcha shortbread and lemon shortbread into equal rectangular portions.
8. Assemble in alternating portion, brushing water between the separate sections.
9. Wrap and plastic wrap and allow dough to chill for an hour.
10. Bake cookies. Heat oven to 325.
11. Cut chill dough into 1/8th thick slices and place on a parchment paper lined baking tray.
12. Bake at 325 for 15 minutes or until the edges are golden.
13. Allow cookies to chill, serve & enjoy!

Making ice cream at home doesn’t require an expensive machine. Just some fresh ingredients and common place kitchen appliances.

Ingredients:

• 8 blood oranges, juiced
• 1/2 cup of granulated sugar
• 2 egg yolks
• 4 TBSP of butter
• 2 cups of heavy cream, separated
• 14 oz of sweetened condensed milk
• 1 TSP of vanilla extract
• Orange food dye (optional)

1. Make blood orange curd. In medium sauce pan at medium heat, add blood orange juice. Add sugar and stir until completely incorporated.
2. Lower heat. Add butter and whisk constantly until melted.
3. Add egg yolks and repeat.
4. Remove from heat and continue to whisk until mixture has thickened.
5. Allow to completely cool.
6. Ice cream base. Add one cup of heavy cream into a clean bowl. Using hand mixer, whip at low-medium speed until mixture thinkers.
7. Add in remaining heavy cream, sweetened condensed milk, vanilla extract and orange food dye.
8. Mix until fully incorporate for approximate 7-9 minutes.
9. Add into freezer safe container (I used a bread loaf pan)
10. Cover and allow to freeze over night.
11. Once fully frozen, serve & enjoy!

Ingredients:

• 1 stick of butter
• 1 cup of granulated sugar
• 1/4 cup of light brown sugar
• 2 TSP of vanilla
• 2 TBSP of red food dye
• 3 eggs
• 3 cups of flour
• 1/3 cup of cocoa powder
• 2 TSP of baking powder
• 1/2 TSP of salt
• 1/2 TSP of chili powder
• 1/2 TSP of cayenne powder
• 1 1/2 cup of powdered sugar

1. Add butter, granulated sugar & light brown sugar into a stand mixer or bowl. Combine sugar and butter for 2 minutes until creamy.
2. Add eggs, vanilla, and red food dye.
3. In a separate bowl combine dry ingredients: flour, cocoa powder, baking powder, chili powder, & cayenne powder.
4. Slowly add into the wet ingredient mixture.
5. Bake cookies. Heat oven to 350. Roll cookies into evenly shaped balls. Dip into powdered sugar and heavily coat.
6. Bake for 15-17 minutes.
7. Serve & enjoy!