Dessert.

Ingredients

For the Cake:

• 2 sticks butter

• 1 cup water

• 4 tbsp. cocoa

• 2 cups flour

• 2 cups sugar

• 1/2 cup butter milk

• 2 eggs

• 1 tsp. vanilla

• 1 tsp. baking soda

• 1 tsp. cinnamon

For the Frosting:

• 8 tbsp. butter

• 4 tbsp. cocoa

• 1/3 cup milk

• 1 tsp. vanilla

• 4 cups powdered sugar (measure and then sift)

Directions

Cake:

Stir together flour and sugar in a large bowl and set aside. In a medium pot, melt butter and add water and cocoa and bring to a rapid boil. Pour the boiling cocoa mixture over the flour and sugar. Add in eggs, buttermilk, vanilla, baking soda, and cinnamon. Mix Well. (I use my stand mixer for the whole recipe)

Pour batter into 11 x 12 greased sheet pan and bake for 15 - 18 minutes at 400°.

Frosting:

Melt butter and add coco and milk and bring to a boil. Remove from heat and add powdered sugar and vanilla. (I pour the cocoa mixture into the bottom of my stand mixer bowl and then add vanilla and powdered

Ingredients

• 2 1/4 cups Flour

• 1 tsp. Baking Soda

• 1/2 tsp. Salt

• 1 cup Unsalted Butter (room temperature)

• 3/4 cup Brown Sugar, packed

• 1/4 cup White Sugar

• 3.4 oz box Vanilla Pudding Mix

• 2 large Eggs

• 1 tsp. Vanilla Extract

• 2 cups Chocolate Chips

Directions

Preheat oven to 350°. I use baking stones so I preheat them in the oven as well. Otherwise, prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray.

In a stand mixer, cream butter, and sugars for 3 minutes. Then add eggs, vanilla, and pudding mix and cream for three more minutes.

Sift flour, baking soda, and salt in a large bowl. I like to use my hand sifter for this step. Start combining the dry ingredients with the wet ingredients (I use my stand mixer for all steps). Once fully incorporated, stir in the chocolate chips.

Use a cookie scoop, or drop rounded spoonfuls onto baking sheets (carefully if using pre-heated baking stones!) about 2 inches apart. Bake for 8-9 minutes. Let cool on the baking sheet for a couple of minutes before transferring to a cooling rack. Store in an airtight container with a slice of bread to keep them soft and chewy! 

Ingredients

• Shortbread Cookies (see recipe below)

• Caramel Sauce (see recipe below)

• 1 cup Shredded Coconut

• 1-2 cups Milk Chocolate Chips

Directions

In a glass bowl, melt chocolate chips in the microwave or on the stovetop stacked over a pan with low boiling water. If using the microwave, stir after one minute and then every 30 seconds until all chips have melted.

Taking the cooled shortbread cookies, dip the bottom side of the cookies in the melted chocolate. Let the cookies cool completely. I put them in the fridge overnight to harden the chocolate.

Stir about 1 cup of shredded coconut into the caramel sauce. Dip the top of the cookies into the caramel mixture. Refrigerate cookies to allow the caramel to cool and harden completely. Keep cookies stored in an air tight container in the fridge to prevent the chocolate from melting. 

Ingredients

• 2 cups butter - softened

• 1 cup white sugar

• 2 tsp vanilla

• 4 cups flour

Directions

In a stand mixer, cream together butter and sugar for at least 3 minutes. Add in vanilla and continue to cream the butter and sugar for another 2 minutes. Stir in flour until well combined.

Either drop the cookies by rounded spoonful, or cookie scoop, or roll out the dough and use your favorite cookie cutters. Bake at 350° for 10-12 minutes. 

Ingredients

• 2.5 cups of flour – plus additional for rolling

• 1 cup of butter – chilled and sliced

• 1 teaspoon salt

• 1 teaspoon sugar

• 1/4 ice cold water

Directions

If you have a stand mixer or food processor, add flour, salt, and sugar and blend. Next add in butter and beat until the texture resembles coarse crumbles. If you are using a stand mixer add in water, one tablespoon at a time. If you are using a food processor you can add all the water at once. Blend using a dough hook or food processor until the dough begins to form a ball. Split the dough into two balls, one for the top crust and one for the bottom crust. Wrap the dough balls in plastic wrap and chill for a minimum of 2 hours. Once chilled, sprinkle your surface with flour and roll out to the desired sizes. Bake according to the filling recipe.

Tip: To transfer your rolled-out dough, make sure your rolling pin is floured, and then gently roll the crust up around the pin to move over your pie plate. Gently unroll and press into the pie plate.

Tip: If you want your top crust to have a golden brown appearance brush with an egg wash. Don’t forget to add slits to your top crust to allow the pie to “breathe”

Tip: Be sure to protect the edges of your pie crust when baking. Use a pie crust shield or foil to cover the crust for all but the last 10 – 15 minutes of baking time.

Ingredients

• 1 cup brown sugar

• 1/2 cup butter

• 1/4 cup milk

• 1 tsp. vanilla

Directions

In a small saucepan, melt butter then add milk and brown sugar. Bring to a boil and then reduce heat and simmer for 5-7 minutes until the sauce starts to thicken. Stir in vanilla. Let cool slightly before use. 

Ingredients

• 1.5 cups Sugar

• 1 cup Butter, Softened

• 2 Large Eggs

• 2 tsps. Vanilla Extract

• 2 3/4 cups flour

• 2 tsps. Cream of Tartar

• 1 tsp Baking Soda

• 1/4 tsp. salt

Cinnamon-Sugar Coating

• 1/3 cup Sugar

• 2 tbsp. Cinnamon

Directions

Preheat oven to 400°. Cream together butter and sugar for 3 minutes. Scrape down bowl and then add in eggs and vanilla and beat another 3 minutes until creamy.

In a large bowl, sift together flour, cream of tartar, baking soda, and salt. I use my rotary sifter for this part.

Gradually mix dry ingredients into the butter mixture until combined. I use my stand mixer for all mixing.

Mix the sugar and cinnamon for the coating together in a small bowl. Scoop dough and roll into balls, I use a cookie scoop to get a consistent amount of dough and then shape with my hands. Roll each dough ball through the cinnamon-sugar mixture.

Place on a prepared cookie sheet or baking stone about 2 inches apart and bake for 10 minutes. 

Ingredients

• 2 1/4 cups flour

• 3/4 tsp. Baking Soda

• 1/2 tsp. Salt

• 2 Sticks Butter (room temperature)

• 1/2 cup White Sugar

• 1/2 cup Brown Sugar (packed light)

• 2 Eggs

• 1 box Vanilla Pudding Mix

• Zest from one lemon

• 2 Cups White Chocolate Chips

Directions

In a large bowl, whisk together flour, baking soda, and salt and set aside. Beat butter on medium for 3 minutes in stand mixer. Add in sugars and beat for another 3 minutes. Beat in the eggs, zest, and pudding mix until well blended. Gradually stir in the flour mixture and mix well. Stir in the chocolate chips. Use cookie scoop or drop by spoonful on a baking stone or parchment paper lined baking sheet. Bake at 350° for 9 minutes. Let cool on baking sheet for 3-4 minutes before transferring to a cooling rack.