Ingredients:

Pumpkin rolls:

1/2 cup unsalted butter; browned

1 cup warm milk

2 1/4 tsp instant yeast

1 tbsp granulated sugar

5 cups all purpose flour

1/2 tsp salt

1 tbsp pumpkin spice

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup pumpkin puree

2 large eggs

1 tsp vanilla extract

Filling:

1/2 cup unsalted butter; softened

1 cup brown sugar

2 tsp cinnamon

1 tbsp pumpkin spice

Pumpkin cream cheese frosting:

8 oz cream cheese; softened

1/2 cup unsalted butter; softened

1 cup powdered sugar

2 tbsp pumpkin puree

1 tsp vanilla extract

1 tsp pumpkin spice

Instructions:

Place the butter in a small saucepan over medium heat. Stir continuously until it turns golden brown and develops a nutty aroma. Transfer to a small bowl and let it cool.

In a small bowl, combine the warm milk, instant yeast, and 1 tablespoon of the sugar. Stir, cover, and let sit for 10 minutes until the yeast is foamy.

In a large mixing bowl, whisk together the all-purpose flour, salt, pumpkin spice, cinnamon, and brown sugar. Add the cooled brown butter, bloomed yeast mixture, pumpkin purée, eggs, and vanilla extract.

Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 10–15 minutes, or until smooth and elastic. The dough is ready when it is no longer sticky and springs back when gently pressed with your finger.

Place the dough in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.

While the dough rises, prepare the cinnamon filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and pumpkin spice. Mix until smooth and well combined. Set aside.

Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll it into a 20 x 24-inch rectangle.

Spread the cinnamon filling evenly over the dough. Cut the dough into twelve 2-inch strips, then roll each strip individually to form the cinnamon rolls.

Arrange the cinnamon rolls in a greased and parchment-lined 9 x 13-inch baking dish. Cover and let them rise for another 30 minutes.

Bake at 350°F for 25–30 minutes, or until golden brown.

While the cinnamon rolls bake, prepare the pumpkin cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, pumpkin purée, vanilla extract, and pumpkin spice. Mix until creamy and fully combined.

Once the cinnamon rolls are finished baking, let them cool for about 30 minutes before spreading the frosting over the top. Serve and enjoy!

Ingredients:

5 cups bread flour

2 tsp salt

1 1/2 tsp instant yeast

2 1/4 cups warm water

1 tbsp granulated sugar

1 egg for egg wash

Orange, red, and yellow food coloring gel

Instructions:

In a small bowl, combine the warm water, granulated sugar, and instant yeast. Let sit for 5–10 minutes, or until the yeast is foamy.

In a large bowl, whisk together the bread flour and salt. Pour in the bloomed yeast mixture and mix until a shaggy dough forms. Knead by hand or with a stand mixer using a dough hook for 5 minutes, then add the food coloring. I started with orange, but it wasn’t bright enough, so I mixed in a little red and yellow until I reached a vibrant pumpkin orange. Continue kneading for another 10 minutes, or until the dough is smooth and elastic.

Transfer the dough to a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size. Divide the dough into 8 equal pieces and shape each into a smooth ball. Cover and let rest for 15 minutes.

While the dough rests, soak your butcher’s twine in olive oil. This helps prevent it from sticking and makes it much easier to remove after baking.

Cut each piece of twine to about 20 inches long. Place a dough ball in the center of the twine. Wrap the twine around the dough, crossing it each time and flipping the dough as you go, until you’ve created 8 sections for a pumpkin shape. Tie the ends in a knot and repeat with the remaining dough balls.

Cover the shaped bagels and let them rest for another 15 minutes. Meanwhile, preheat your oven to 400°F. Bring a large pot of water to a boil and stir in 2 tablespoons of brown sugar.

Boil each bagel for 1 minute per side, then transfer to a parchment-lined baking sheet. Brush the tops with egg wash and bake for 25–30 minutes, or until golden brown.

Let the bagels cool for about 10 minutes before carefully cutting away and removing the twine. Insert a cinnamon stick into the center of each bagel for the pumpkin stem, then serve with your favorite cream cheese. Enjoy! 🧡

Ingredients:

1 lb ground beef

3 - 15 oz cans of beans of your choice (kidney, black & pinto)

1 - 15 oz can diced tomatoes

1 - 8 oz can tomato sauce

2 cups of beef broth

1 small onion, diced

6 garlic cloves, minced

1 jalapeño, diced

2 tbsp chili powder

1 tbsp onion powder

1 tbsp garlic powder

2 tsp cumin

1 tsp oregano

2 tsp paprika

1 tsp cayenne

2 tbsp tomato bouillon

Salt to taste

Instructions:

In a large pot over medium heat, brown the ground beef. Once cooked through, add the minced garlic, diced onion, and jalapeños. Cook for 5 minutes, or until the onion is translucent.

Stir in all of the spices until well combined. Add the diced tomatoes, tomato sauce, beans, and beef broth. Mix well, then bring to a gentle simmer. Cook for 30 minutes, stirring occasionally. Serve warm and enjoy!

Ingredients:

Scones

- 2 1/4 cups all-purpose flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1 tbsp pumpkin spice

- 1/3 cup dark brown sugar

- 1/2 cup unsalted butter; cold and cubed

- 1/2 cup pumpkin puree

- 1/2 cup sourdough discard

- 1 tbsp vanilla bean paste

- 1 large egg

- Heavy cream to brush scones

Brown butter glaze:

- 1/4 cup unsalted butter

- 1 cup powdered sugar

- 2 tbsp whole milk

- 1 tsp vanilla extract

- Pinch of salt

Instructions:

In a small saucepan over medium heat, add the butter. Stir continuously for 5–7 minutes, or until the butter is golden brown with toasted brown bits and a nutty aroma. Transfer to a small bowl and allow it to cool completely.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter (or your fingertips) until the mixture resembles coarse crumbs.

Add the heavy cream, egg, and cooled brown butter. Mix just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently bring it together, being careful not to overwork it. Fold the dough over itself 3 times to create flaky layers.

Pat the dough into a 1-inch thick circle and cut into 8 equal wedges. Place the scones on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops with heavy cream.

Bake at 400°F for 15–18 minutes, or until the tops are lightly golden.

While the scones bake, prepare the glaze. In a small bowl, whisk together the cooled brown butter, powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.

Allow the scones to cool for about 20–25 minutes, then dip the tops into the glaze or drizzle it over each scone. Let the glaze set for a few minutes, then enjoy!

Ingredients:

- 2 chicken breast, thinly sliced

- 3 tbsp unsalted butter

- 2 cups chicken stock

- 8 oz Mexican blend cheese

- 1 cup heavy cream

- 3 cans of beans, drained (black, pinto, and kidney beans)

- 1 can of corn

- 1 can of fire-roasted diced tomatoes

- 1 can of enchilada sauce

- 1 white onion, diced

- 6-8 garlic cloves, minced

- 2 tsp onion powder

- 2 tsp garlic powder

- 1 tsp paprika

- 2 tbsp taco seasoning

- 2 tbsp chicken bouillon

- Toppings: sour cream, jalapeños, tortilla strips, avocado, and cheese

Instructions:

Season the chicken to your liking. Heat a large pot over medium heat and sear the chicken for about 5 minutes per side. Remove from the pot and set aside.

Add the butter to the same pot. Stir in the onion and garlic, and sauté for 3–5 minutes, or until the onion is soft and translucent.

Add the drained and rinsed beans, corn, diced tomatoes, enchilada sauce, onion powder, garlic powder, paprika, taco seasoning, chicken bouillon, and chicken stock. Stir until well combined.

Return the chicken to the pot. Cover and let simmer for 25 minutes, or until the chicken is fully cooked.

Remove the chicken, shred it with two forks, then return it to the pot. Stir in the shredded cheese and heavy cream, and let simmer for another 5 minutes until the cheese is melted and the soup is creamy.

Ladle into bowls, top with your favorite toppings, and enjoy! 🤎

Ingredients:

⁃ 100g active sourdough starter

⁃ 250g water

⁃ 7g vanilla extract

⁃ 200g pumpkin puree

⁃ 75g dark brown sugar

⁃ 500g bread flour

⁃ 10g salt

⁃ 5g pumpkin spice

Instructions:

In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved.

Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined.

Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour.

After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart.

Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl.

Cover and refrigerate overnight for the cold proof.

The next morning, preheat your Dutch oven to 450°F for at least 30 minutes.

While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired.

Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown.

Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying!

Ingredients:

Brown butter pumpkin cookies:

- 1/2 cup unsalted butter

- 1 cup brown sugar

- 1 egg

- 1/2 cup pumpkin puree

- I tsp vanilla extract

- 2 cups AP flour

- 1 tbsp pumpkin spice

- 1 tsp cinnamon

- 1/2 tsp baking soda

- 1/2 tsp baking powder

- 1/2 tsp salt

Streusel:

- 1/2 cup AP flour

- 1/2 cup brown sugar

- 4 tbsp unsalted butter (softened)

- Pinch of salt

Maple glaze:

- 1 cup confectioners sugar

- 1 tbsp maple syrup

- 3 tbsp heavy cream

Instructions:

Add the butter to a small saucepan over medium heat. Stir continuously for about 5 minutes, until the butter becomes foamy and turns golden brown. Transfer it to a small bowl and let it cool.

In a large mixing bowl, combine the cooled brown butter, brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until smooth and well combined.

In a small bowl, combine the streusel ingredients. Use a fork or your fingertips to work the butter into the dry ingredients until a crumbly streusel forms. Set aside.

Add the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Using a large cookie scoop, divide the dough into 14 equal portions. Roll each portion into a smooth ball with your hands and place them on a parchment-lined baking sheet.

Use the back of a tablespoon to gently press a shallow indentation into the center of each cookie dough ball.

Fill each indentation with about 1 tablespoon of streusel.

Bake at 350°F for 10 minutes, or until the cookies are set around the edges.

While the cookies are baking, prepare the maple glaze. In a small bowl, whisk together the confectioners’ sugar, maple syrup, and heavy cream until smooth and thick.

Transfer the baked cookies to a wire rack and let them cool for 15–20 minutes.

Once cooled, drizzle the maple glaze over the cookies and enjoy!

Ingredients:

Streusel

- 1 cup all-purpose flour

- 1 cup brown sugar

- pinch of salt

- 1/2 cup unsalted butter melted

Coffee cake

- 1/2 unsalted butter

- 1/2 cup brown sugar

- 1 cup apple cider

- 1/2 cup apple sauce

- 2 eggs

- 1/2 cup Greek yogurt

- 1 tbsp vanilla extract

- 2 cups all-purpose flour

- 1 tsp cinnamon

- 1/2 tsp allspice

- 1/2 tsp nutmeg

- 1/4 tsp ginger

- 1/2 tsp salt

- 1 tsp baking soda

- 1 tsp baking powder

Glaze

- 1 cup confectioners’ sugar

- 2 tbsp milk

Instructions:

Begin by reducing the apple cider. Pour the cider into a large saucepan and bring it to a boil. Once boiling, reduce the heat to low and simmer for 25–30 minutes, stirring occasionally, until it has reduced to ½ cup. Remove from the heat and let cool.

Preheat the oven to 375°F (190°C).

To make the brown butter, melt the butter in a small saucepan over medium heat. Cook for 5–7 minutes, stirring frequently, until it becomes golden brown with a rich, nutty aroma. Transfer to a bowl and let cool slightly while you prepare the streusel.

In a small bowl, combine the brown sugar, flour, cinnamon, salt, and butter. Mix with a fork or your fingertips until coarse crumbs form. Set aside.

In a large mixing bowl, whisk together the cooled brown butter, brown sugar, reduced apple cider, eggs, Greek yogurt, applesauce, and vanilla extract until smooth and well combined.

Add the flour, cinnamon, allspice, nutmeg, ginger, salt, baking soda, and baking powder to the wet ingredients. Stir just until no dry streaks remain.

Grease and line an 8×8-inch baking pan with parchment paper. Spread half of the batter into the prepared pan, sprinkle with half of the streusel, then top with the remaining batter. Finish with the remaining streusel.

Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.

While the coffee cake bakes, prepare the glaze by whisking together the confectioners’ sugar and heavy cream until smooth.

Let the coffee cake cool in the pan for about 30 minutes, then drizzle with the glaze before serving. Enjoy! 🤎

Ingredients:

Donuts:

- 3 cups apple cider

- 2/3 cup brown sugar

- 2/3 cup granulated sugar

- 8 tbsp butter (melted)

- 1 egg

- 1 tsp vanilla bean paste

- 1/2 cup Greek yogurt

- 1/2 cup whole milk

- 2 1/3 cups AP flour

- 1 1/4 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1 tsp nutmeg

- 1/4 tsp allspice

- 1 tbsp cinnamon

Cinnamon sugar:

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1 tbsp cinnamon

- 1/4 tsp nutmeg

Instructions:

Preheat your oven to 350°F.

Start by reducing the apple cider. Pour the cider into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until it has reduced to 1/2 cups. Set aside and allow it to cool completely.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, egg, Greek yogurt, milk, vanilla extract, and cooled reduced apple cider until smooth and well combined.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Gently mix until no dry streaks remain and you have a smooth, thick batter. Be careful not to overmix.

Transfer the batter to a piping bag and pipe it into the prepared donut pan, filling each cavity about halfway full.

Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the donuts cool in the pan for a few minutes before transferring them to a wire rack. While they’re still warm, brush each donut with melted butter, then generously coat in the cinnamon sugar mixture.

Enjoy warm, or let them cool completely before storing.

Ingredients:

⁃ small onion, diced

⁃ 5 garlic cloves, minced

⁃ 1lb mild Italian sausage

⁃ 24oz marinara sauce

⁃ 4 cups chicken broth

⁃ 2 cups spinach

⁃ 1 tbsp onion powder

⁃ 1 tbsp garlic powder

⁃ 1 tsp Italian seasoning

⁃ Parmesan rind

⁃ 20oz cheese tortellini

⁃ 1/2 cup heavy cream

⁃ 1/2 cups grated Parmesan cheese

Topping:

⁃ parsley

⁃ Red pepper chili flakes

⁃ Parmesan cheese

Instructions:

Start by sautéing the onion and garlic until the onion is soft and translucent. Add the Italian sausage and cook until browned, breaking it up as it cooks.

Pour in the marinara sauce and chicken broth, then stir in the spinach, seasonings, and Parmesan rind. Bring to a gentle simmer and cook for about 15 minutes.

Add the tortellini, heavy cream, and grated Parmesan, then continue simmering for another 5 minutes, or until the tortellini is tender and the soup is creamy.

Serve warm and finish with extra grated Parmesan, fresh parsley, and a sprinkle of red pepper flakes. Enjoy!

Ingredients:

Pumpkin pancakes:

1 cup all-purpose flour

1/4 cup brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1 tsp pumpkin spice

1/4 tsp salt

1 cup milk

1/2 cup pumpkin puree

1 egg

3 tbsp butter melted

1 tsp vanilla extract

Cinnamon butter:

1/2 cup unsalted butter room temperature

1/4 cup confectioners sugar

1 1/2 tsp cinnamon

2 tbsp honey

1/2 tsp vanilla

Instructions:

In a small bowl, whisk together the dry ingredients until fully combined. Set aside.

In a large bowl, whisk together the wet ingredients until well combined. Add the dry ingredients to the wet ingredients and mix until smooth.

Heat a large skillet or pan over medium-high heat and grease with butter. Pour about ⅓ cup of batter onto the skillet. Once bubbles begin to form on the surface, flip and cook until golden brown.

Repeat with the remaining batter. This recipe makes about 8 medium-sized pancakes.

Serve with cinnamon butter and maple syrup. Enjoy! 🤎

Ingredients:

1/2 cup unsalted butter

1/2 cup water

1/2 cup dark brown sugar

1/2 cup pumpkin puree

1 tsp cinnamon

2 tsp pumpkin spice

1 tsp vanilla extract

Instructions:

In a small saucepan over medium-high heat, melt the butter, stirring continuously, until it begins to brown and smells nutty.

Once browned, add the water, sugar, pumpkin purée, cinnamon, and pumpkin pie spice. Stir until everything is fully combined.

Remove from the heat and stir in the vanilla extract. Allow the syrup to cool, then transfer it to a glass jar or dispenser of your choice.

Ingredients:

Pumpkin spice cake:

- 1/2 cup unsalted butter

- 1 1/4 cup brown sugar

- 2 eggs

- 1 cup pumpkin puree

- 1/2 cup plain greek yogurt

- 1 tbsp vanilla extract

- 2 cups AP flour

- 1 tbsp pumpkin pie spice

- 1/2 tsp salt

- 1 tsp baking soda

- 1 tsp baking powder

Brown sugar streusel:

- 1 1/2 cup brown sugar

- 1 1/2 cup AP flour

- 1/2 cup soft unsalted butter

- 1 tbsp cinnamon

- Pinch of salt

Maple glaze:

- 1 cup confectioners sugar

- 1 tbsp maple syrup

- 1 tbsp milk or heavy cream

- 1 tsp vanilla extract

- Pinch of salt

Instructions:

- Place a stick of butter in a small sauce pan on medium high heat, stir continuously until you have a golden foamy butter. Remove from heat and set aside to cool.

- In a large bowl combine the cooled brown butter, brown sugar, Greek yogurt, eggs and pumpkin puree. Give it a good mix until everything is well combined.

- To your wet batter add the flour, pumpkin pie spice, salt, baking powder and baking soda and fold until everything is combined then set aside while you work on the streusel.

- In a small bowl add the flour, brown sugar, cinnamon, salt and butter. Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.

- Line an 8 x 8 baking pan with parchment paper, place half of your batter onto the pan and add a thick layer of streusel. Add the remaining half of your batter over the streusel and top off with another thick layer of streusel.

- Bake at 375F for 45-60 minutes, you’ll know it’s ready when you stick a toothpick in the center of the pan and it comes out dry.

- While the coffee cake bakes start working on the maple glaze, in a small bowl combine the confectioners sugar, maple syrup, milk, vanilla extract and salt.

- Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy!

Ingredients

Blondies:

1/2 cup unsalted butter; melted

1 cup light brown sugar; packed

2 eggs + 1 egg yolk

2 tsp vanilla extract

3 tbsp rising star salted caramel baker’s syrup

1 1/4 cup all purpose flour

1/4 tsp salt

Cinnamon swirl:

1/2 cup granulated sugar

1 tbsp cinnamon

2 tbsp rising star cinnamon baker’s syrup

Streusel:

1/2 cup all purpose flour

2/3 cup light brown sugar; packed

1/2 tsp cinnamon

Pinch of salt

5 tbsp unsalted butter; melted

Toppings:

Vanilla ice cream

Rising Star salted caramel baker’s syrup

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. Set aside.

In a medium bowl, combine all streusel ingredients and mix until coarse crumbs form. Set aside.

In a small bowl, stir together the cinnamon and sugar for the filling. Set aside.

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, egg yolk, vanilla extract, and salted caramel baker’s syrup, whisking until fully incorporated.

Fold in the flour, baking powder, and salt until just combined. Do not overmix.

Spread half of the blondie batter evenly into the prepared pan. Sprinkle the cinnamon-sugar

mixture over the batter, then drizzle with the cinnamon baker’s syrup.

Dollop the remaining batter over the top and gently spread it out. Use a knife to swirl the layers together.

Evenly sprinkle the streusel topping over the surface.

Bake for 35–45 minutes, checking around the 35-minute mark. Rotate the pan if needed foreven baking.

The blondies are done when the edges are set, the center has a slight jiggle, and a toothpick

inserted in the center comes out with a few moist crumbs attached.

Allow the blondies to cool before slicing. Serve with a scoop of vanilla ice cream and a drizzle of salted caramel syrup. Enjoy!

Ingredients:

Ice Cream Base

2 cups heavy whipping cream, cold

1 (14 oz) can sweetened condensed milk

2 tsp vanilla extract

Pinch of salt

Caramelized Bananas

3 ripe bananas, sliced

2 tbsp butter

1/4 cup brown sugar

1/2 tsp cinnamon

Pinch of salt

Mix-Ins

caramel sauce

crushed graham crackers

Instructions:

Caramelize the bananas

Melt the butter in a skillet over medium heat.

Add the brown sugar, cinnamon, and salt.

Stir until bubbly, then add the bananas.

Cook for 3–5 minutes, gently stirring, until the bananas are golden and coated in caramel.

Transfer to a plate and cool completely.

Make the ice cream base

Whip the heavy cream to stiff peaks.

Whisk in the sweetened condensed milk, vanilla, and a pinch of salt.

Lastly fold in the caramelized bananas.

Assemble

In the container of your choice layer the ice cream base, caramel and crushed graham crackers until you fill the container.

Freeze

Cover and freeze for at least 6 hours or overnight.

Ingredients:

1 cup whole milk, warm

2 1/2 tsp instant yeast

1 tbsp granulated sugar, for the yeast mixture

1 tbsp vanilla extract

2 large eggs, room temp

1/2 cup unsalted butter, melted

1/4 cup plain Greek yogurt, room temp

1/4 cup granulated sugar

1/2 tsp salt

1 tsp cinnamon

4 1/2 - 5 cup all purpose flour

Filling:

3/4 cup unsalted butter, softened

1 1/4 cup dark brown sugar, packed

1 1/2 tbsp cinnamon

Pinch of salt

Peach filling:

2 cups fresh peaches, diced

1/4 dark brown sugar, packed

1/2 tsp cinnamon

1/4 tsp nutmeg

Streusel:

1/2 cup all purpose flour

1/3 cup dark brown sugar, packed

1/2 tsp cinnamon

4 tbsp unsalted butter, melted

Glaze:

1/2 cup powdered sugar

2 tbsp whole milk

1/2 tsp vanilla extract

Instructions:

In a small bowl, combine the warm milk, instant yeast, and 1 tablespoon of sugar. Set aside for 5–10 minutes, or until foamy.

Transfer the yeast mixture to a large mixing bowl. Add the remaining sugar, vanilla, eggs, melted butter, and Greek yogurt. Mix until well combined.

Add the flour, salt, and cinnamon. Start with 4½ cups of flour, adding up to an additional ½ cup as needed until a soft dough forms.

Knead the dough for about 15 minutes, or until smooth and elastic and it passes the windowpane test.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise for 1 hour, or until doubled in size.

While the dough rises, prepare the peach filling by combining the diced peaches, brown sugar, cinnamon, and nutmeg. Set aside.

In a small bowl, mix the streusel ingredients until coarse crumbs form. Set aside.

In a medium bowl, combine the filling ingredients and mix until smooth and creamy. Set aside.

Once the dough has doubled in size, transfer it to a lightly floured surface and roll it into an 18x16-inch rectangle.

Spread about ¾ of the filling evenly over the dough. Top with the peach mixture and streusel.

Roll the dough up tightly and cut into 2-inch rolls.

Spread the remaining filling in the bottom of a greased 9x13-inch baking dish. Arrange the rolls in the pan and sprinkle with any remaining streusel.

Cover and let the rolls rest for 15 minutes while the oven preheats.

Bake at 350°F (175°C) for 30 minutes, or until golden brown.

Drizzle with Glaze and Enjoy 🍑

Ingredients:

Crust & Crumble

1 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup light brown sugar

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp cinnamon

Peach Filling

3 cups diced fresh peaches (about 4-5 peaches)

¼ cup granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp nutmeg

Instructions:

Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.

In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and vanilla.

Add flour, salt, and cinnamon. Mix until a crumbly dough forms.

Press about ⅔ of the mixture firmly into the bottom of the prepared pan to form the crust.

In a separate bowl, combine diced peaches, sugar, cornstarch, cinnamon and nutmeg. Toss until evenly coated.

Spread the peach mixture evenly over the crust.

Sprinkle the remaining crumble mixture over the peaches.

Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.

Cool completely in the pan, then refrigerate for 1 hour before slicing for clean bars.

Ingredients:

Rolls

1 cup whole milk; warm

1 tbsp granulated sugar

2 1/2 tsp instant yeast

10 tbsp unsalted butter, melted

2 eggs

1 tbsp vanilla extract

1/2 cup granulated sugar

4 - 4 1/2 cups all-purpose flour

1/2 tsp salt

Lemon cream cheese frosting

4 oz cream cheese, softened

4 tbsp unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

Pinch of salt

2 tbsp lemon juice

Lemon curd

1 cup granulated sugar

Zest of 2 large lemons

3 eggs + 3 egg yolks

1/3 cup lemon juice

Pinch of salt

1 tsp vanilla extract

1/2 cup unsalted butter

Blueberry compote

1 pint fresh blueberries

1/4 cup granulated sugar

1 tbsp lemon juice

Zest of 1 lemon

Instructions

In a large mixing bowl, combine the warm milk, 1 tablespoon of the sugar, and the instant yeast. Stir gently and let sit for 5–10 minutes, or until foamy.

Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract. Mix until well combined. Add 4 cups of the flour, the remaining sugar, and the salt. Stir until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 10–15 minutes, or until smooth and elastic. If the dough is too sticky, add up to ½ cup additional flour, a little at a time, just until the dough is manageable.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Once risen, transfer the dough to a clean surface and roll it into a 16x20-inch rectangle. Spread an even layer of lemon curd over the dough. Cut the dough into 2-inch strips, then roll each strip up tightly.

Arrange the rolls in a greased baking dish. Cover and let rise for an additional 15 minutes. Pour 1 tablespoon of heavy cream over each roll.

Bake at 350°F for 30 minutes, or until golden brown. Allow the rolls to cool slightly before frosting.

Serve and enjoy!

Ingredients:

Matcha Cake

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

4 large eggs

1 1/4 cup granulated sugar

3/4 cup whole milk

1/2 cup neutral oil

1 tbsp vanilla bean paste

3 tbsp matcha baker’s syrup

Matcha Tres Leches

1 can evaporated milk

1 can sweetened condensed milk

1 cup whole milk

2 tbsp matcha baker’s syrup

Whipped cream

2 cups heavy cream

1 cup powdered sugar

1 tsp vanilla bean paste

Instructions:

In a large bowl, whisk together the eggs and sugar until smooth. Add the matcha baker’s syrup, vanilla bean paste, milk, and oil, then mix until fully combined.

Add in the flour, baking powder, and salt, mixing just until the batter is smooth with no dry streaks remaining.

Pour the batter into a greased and parchment-lined 9x13 pan. Bake at 350°F for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly, then use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake and transfer it to the refrigerator to chill for at least 1 hour.

While the cake chills, prepare the whipped cream. In a large bowl, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread the whipped cream over the chilled cake, drizzle with dollops or zig-zags of the matcha baker’s syrup, and finish with fresh strawberries.

Ingredients:

1 cup unsalted butter

1 1/2 cup chocolate chips

1/2 cup cocoa powder

1 1/4 cup granulated sugar

1/2 cup dark brown sugar

3 eggs + 1 egg yolk

1 tbsp vanilla extract

3/4 cup all purpose flour

1 tsp salt

Instructions:

Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.

In a medium saucepan, melt the butter over medium heat. Remove from the heat and whisk in the cocoa powder until smooth. Let the mixture sit for 1 minute to bloom the cocoa, then stir in 1 cup chocolate chips until fully melted and glossy.

Whisk in both sugars, then add the vanilla, eggs, and egg yolk. Continue whisking for 7–10 minutes, or until the mixture becomes smooth and the sugars are mostly dissolved.

Gently fold in the flour and salt just until no streaks remain. Lastly fold in 1/2 cup of chocolate chips into the batter.

Pour the batter into the prepared pan and spread evenly. Bake for 34–38 minutes, or until the edges are set and the center is still slightly fudgy.

Allow the brownies to cool completely before slicing. Serve on their own or topped with a scoop of ice cream. Enjoy! 🍫🍨