ingredients
6 cups apple slices (6 small apples, peeled, cut into 1⁄2 inch slices)
1⁄2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons flour
1⁄2 cup old-fashioned oats
3⁄4 cup packed brown sugar
1⁄4 teaspoon salt
1⁄2 cup flour
1⁄2 cup cold butter, cut into 8 pieces
instructions
Place apple slices in large bowl. Add granulated sugar, cinnamon, and 2 tablespoons flour. Stir until apples are evenly coated.
Spray a 4 to 5 quart slow cooker with cooking spray. Place apple mixture into slow cooker.
In a large bowl, mix oats, brown sugar, salt, and flour. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on high heat setting for 2 hours.
Turn off heat; remove cover, and cool 30 minutes. Serve warm with a scoop of your favorite ice cream.
adapted from pilsbury.com
ingredients
1 tablespoon active dry yeast
4 tablespoons warm water
1 tablespoon sugar
3⁄4 cup milk
1⁄4 cup granulated sugar
4 tablespoons unsalted butter (softened)
1 teaspoon salt
1 large egg
3 cups flour
powdered sugar
instructions
In a large bowl combine yeast, warm water, and 1 tablespoon sugar. Let mixture stand for 10 minutes until proofed.
Heat the milk in a small pan over medium-low heat. Once small bubbles begin to forms around the sides of the pan, stir in 1⁄4 cup of sugar, butter, and salt. Do not allow the mixture to boil ever. Stir continuously until butter is melted. Remove from the heat and let cool.
In the bowl of a stand mixer, combine the yeast and milk mixtures. Add the egg. Then add the flour in stages, mixing throughly until the dough is soft and smooth.
Cover dough and allow to rise in a warm spot for about 30 minutes to 1 hour or until doubled in size.
After rising, turn out the dough onto a lightly floured work surface. Roll out the dough to about a 1⁄4 inch thickness. Cut dough into 2.5 inch squares using a cookie cutter, pizza cutter, or knife. Place the squares 2 inches apart on parchment-lined baking sheets and allow to rise in a warm spot for another 15 to 30 minutes or until doubled in size.
Bake in a pre-heated oven at 400°F for 8 to 9 minutes. Remove from oven and sift powdered sugar over the beignets while still warm.
adapted from Nicole & Brielle at dailydishrecipes.com
ingredients
2 ripe bananas
1 egg
3⁄8 cup brown sugar
3⁄4 cups flour
1⁄2 tablespoon baking powder
1⁄4 teaspoon salt
1 teaspoon cinnamon
instructions
Prep a standard 8.5-inch loaf pan by lining it with parchment paper or spraying.
Peel bananas and add them to a large mixing bowl. Use a fork or electric mixer to mash the bananas until they are almost liquefied (some lumps are OK). Add the egg and mix to blend with the mashed bananas. Add the brown sugar, flour, baking powder, salt, and cinnamon; keep mixing to combine.
Pour the mixture into your prepared pan. Bake in a preheated oven at 350°F for 50 minutes or until a toothpick comes out clean. Allow it to cool completely before slicing.
notes
vegan option: use egg replacer or 1⁄4 cup unsweetened applesauce instead of the egg
gluten-free option: use 3⁄4 cups rice flour instead of wheat flour
ingredients
2 tablespoons warm water
1 1⁄2 teaspoons (1 envelope) active dry yeast
1⁄2 teaspoon plus 1 1⁄3 cups granulated sugar, divided
1⁄2 cup whole milk, warmed
1 large egg, beaten
1 teaspoon salt
7 tablespoons unsalted butter, melted, divided
2 1⁄2 cups bread flour, plus more for work surface
2 teaspoons ground cinnamon
instructions
Stir together warm water, yeast, and 1⁄2 teaspoon of the sugar. Let stand until foamy, about 5 to 10 minutes.
Beat the yeast mixture, 1⁄3 cup sugar, milk, egg, salt, and 4 tablespoons of the melted butter in a stand mixer fitted with a dough hook attachment on medium-low speed until well combined, about 10 seconds. Gradually add flour, beating until all flour is incorporated. Increase speed to medium; continue beating until dough is smooth and elastic, about 4 minutes. (It will be tacky.) Transfer to a medium bowl lightly coated with cooking spray. Cover with plastic wrap; let stand in a warm place until doubled in volume, 1 to 1 1⁄2 hours.
Stir together cinnamon and remaining 1 cup sugar. Turn dough out onto a lightly floured work surface and roll into a 20 by 12 inch rectangle. Brush with remaining 3 tablespoons melted butter; sprinkle with cinnamon sugar (reserve 1 tablespoon cinnamon sugar mixture). Cut dough into five 12 by 4 inch strips. Cut each strip into five 4 by 2 1⁄2 inch rectangles.
Lightly coat an 8 by 4 1⁄2 inch cast-iron loaf pan with cooking spray. Stack dough rectangles on top of each other. Carefully transfer stack to prepared pan with rectangles standing upright (like dominoes). Cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, 45 minutes to 1 hour.
Remove and discard plastic wrap. Sprinkle loaf with reserved 1 tablespoon cinnamon sugar mixture. Bake in a preheated oven at 350°F for 38 to 42 minutes, until golden brown and a thermometer inserted in center of loaf registers 195°F. Tent with aluminum foil after 25 minutes to prevent excessive browning, if needed.
Cool pan on a wire rack for 5 minutes. Run an offset spatula around inside edges of pan to loosen loaf; remove bread from pan. Serve warm or let cool completely on a wire rack.
adapted from Paige Grandjean at southernliving.com
ingredients
1 1⁄2 cups granulated sugar
1⁄2 cup powdered sugar
2⁄3 cup cocoa powder
3⁄4 teaspoon salt
3⁄4 cup all-purpose flour
2 large eggs
1⁄2 cup light vegetable or olive oil
2 tablespoons water
1⁄2 teaspoon vanilla
instructions
Line an 8 by 8 inch baking dish with aluminum foil, then lightly spray the foil with cooking spray.
In a medium bowl, combine the sugars, cocoa, salt, and flour.
In a small bowl, whisk together the eggs, oil, water, and vanilla.
Add the wet mix into the dry mix and stir hard until combined. Pour the thick batter into the prepared baking dish and use a spatula to smooth the top.
Bake in a preheated oven at 325°F for 42 minutes or until a toothpick comes out with only a few crumbs attached (note: better to pull the brownies out early than to leave them in too long). Cool completely - one hour at room temperature then one hour refrigerated - before slicing into 16 two inch squares.
Store in an airtight container at room temperature for up to three days or refrigerated for longer. These brownies also freeze well.
adapted from Weeknight Baking by Michelle Lopez
ingredients
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon baking powder
3 cups cake flour
1 cup milk, room temperature
instructions
In the bowl of an electric mixer, cream butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition until whipped. Stir in vanilla and baking powder. Gradually fold the flour into the butter mixture, alternating with milk, mixing until just combined after each addition.
for cake:
Pour batter into two greased and floured 9 inch cake pans, smoothing tops if necessary. Bake in a preheated oven at 350°F for 28 to 30 minutes until an inserted wooden toothpick pulls out clean. Let cake cool in the pans for 10 minutes. Remove from pans to let cool completely on wire racks. Add frosting of choice.
for cupcakes:
Line two muffin tins with baking cups. Add 1⁄4 cup of the batter into each baking cup. Bake in a preheated oven at 350°F for 20 to 25 minutes until an inserted wooden toothpick pulls out clean. Let cupcakes sit for a few minutes before removing from the muffin tins to cool completely on wire racks. Add frosting of choice.
adapted from bakefromscratch.com
ingredients
dough:
3⁄4 cup warm milk
2 1⁄4 teaspoons (1⁄4 ounce) quick rise / active yeast
1⁄4 cup granulated sugar
1 egg plus 1 egg yolk at room temperature
1⁄4 cup melted butter
3 cups bread flour, plus more for dusting
3⁄4 teaspoon salt
filling:
2⁄3 cup brown sugar
1 1⁄2 tablespoons ground cinnamon
1⁄4 cup softened butter
frosting:
4 ounces softened cream cheese
3 tablespoons softened butter
3⁄4 cup powdered sugar
1⁄2 teaspoon vanilla extract
or glaze:
1 1⁄2 cups powdered sugar
3 to 4 tablespoons milk
instructions
Warm milk to around 110°F (microwave milk for 40 to 45 seconds). Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk, and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
Place a dough hook on a stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If too sticky, add in 2 tablespoons more bread flour.) Transfer dough ball to a well oiled bowl and cover. Allow dough to rise for about an hour or until doubled in size.
After dough has doubled in size, transfer dough to a well floured surface and roll out into a 14 by 9 inch rectangle. Spread softened butter over dough, leaving a 1⁄4 inch margin at the far side of the dough. In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. From the 9 inch side, cut nine 1 inch wide by 14 inch long strips, then roll each strip into a pinwheel. Place the rolls cut-side up into a greased 9 by 9 inch baking dish or a greased muffin tin, cover, and let rise again for 30 to 45 minutes.
Remove cover and bake cinnamon rolls in a preheated oven at 350°F for 20 to 25 minutes or until just slightly golden brown on the edges (underbake the rolls a little so they stay soft in the middle). Allow the rolls to cool for 5 to 10 minutes before frosting.
To make the frosting, combine cream cheese, butter, powdered sugar, and vanilla extract in the bowl of an electric mixer. Beat until smooth and fluffy. Alternatively a glaze can be made by mixing 3 to 4 tablespoons milk into 1 1⁄2 cups powdered sugar. Spread frosting or glaze over cinnamon rolls and serve immediately.
notes
To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge, then bake them in the morning as directed. Bring the cinnamon rolls to room temperature first by leaving them on the counter for 30 to 45 minutes before baking (the second rise).
adapted from ambitiouskitchen.com
ingredients
dough:
1⁄2 cup warm water
1 package active dry yeast
1 teaspoon + 1⁄3 cup cane sugar
1⁄3 cup + 2 tablespoons melted coconut oil
1⁄2 cup almond milk at room temperature
1 teaspoon sea salt
2 3⁄4 cups all-purpose flour, plus more for kneading
filling:
1⁄2 cup brown sugar
1 1⁄2 tablespoons cinnamon
glaze:
1 1⁄2 cups powdered sugar
3 to 4 tablespoons almond milk
1⁄2 teaspoon vanilla extract
instructions
In a small bowl, stir together the water, yeast, and 1 teaspoon of sugar. Set aside for 5 minutes or until the yeast is foamy.
In a medium bowl, combine the coconut oil, almond milk, 1⁄3 cup sugar, and salt. Stir in the yeast mixture. Place the flour in a large bowl, then add the wet ingredients and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball. Place the dough into a large bowl, cover with plastic wrap, and set aside in a warm place to rise until doubled in size, about 1 hour.
In a small bowl, mix the brown sugar and cinnamon.
Punch down dough and roll out on a floured surface into a 20 by 14 inch rectangle. Brush with 2 tablespoons melted coconut oil and sprinkle with the cinnamon sugar to within 1⁄2 inch of the edges. From the 20 inch side, cut about thirteen 1 1⁄2 inch wide by 14 inch long strips, then roll each strip into a pinwheel. Place the rolls cut-side up into a greased muffin tin or a greased 8 by 11 (9 by 13?) inch baking dish, cover, and let rise for 1 hour.
In a medium bowl, whisk together the powdered sugar, 3 tablespoons almond milk, and vanilla until smooth. If too thick, add a touch more almond milk.
Bake the rolls in a preheated oven at 350°F for 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top and serve.
ingredients
1 cup oil
2 eggs
1 teaspoon vanilla
1 cup milk (or substitute)
1⁄2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
3 cups all-purpose flour
11⁄2 cup brown sugar
2 teaspoons cinnamon
1⁄2 cup (1 stick) butter, melted
instructions
In a large mixing bowl, whip together oil, eggs, vanilla, and milk. Fold in salt, baking powder, sugar, and flour. Pour batter into a greased 9 by 13 inch baking pan.
In a small bowl, combine brown sugar and cinnamon. Sprinkle half of this streusel on top of the batter, then gently swirl together (do not mix completely).
Stir the melted butter into the remaining half of the streusel and spread this mixture evenly over the top of the batter.
Bake uncovered in a preheated oven at 350°F for 45 minutes (until an inserted wooden toothpick pulls out clean).
adapted from naturesyoke.com
ingredients
1 cup (2 sticks) butter, softened
2⁄3 cups cane sugar
2⁄3 cups brown sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons water
1 teaspoon baking soda
1 teaspoon salt
2 1⁄2 cups flour
2 cups (12 ounce package) semi-sweet chocolate chips
instructions
Using a mixer, cream the butter and sugars until whipped. Add the eggs, vanilla, and water; continue to mix until incorporated. Then add the baking soda, salt, and flour until combined. Finally, stir in the chocolate chips.
Chill covered dough in the refrigerator for 1 hour.
Drop dough by rounded tablespoon onto cookie sheets lined with parchment paper.
Bake in a preheated oven at 375°F for 10 to 11 minutes or until golden brown. Cool on baking sheets for a few minutes, then remove to wire racks to cool completely. Makes about 6 dozen bite-size cookies.
notes
For a dairy free option: use dairy-free chocolate chips, replace the butter with 3⁄4 cup vegetable oil, and increase the water to 1 tablespoon.
adapted from Nestle Toll House at verybestbaking.com
ingredients
1 cup sugar
1⁄4 cup vegetable oil
2 large eggs
1⁄2 cup cocoa powder (unsweetened)
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1⁄4 tsp salt
1⁄2 cup confectioners sugar
instructions
In a mixing bowl, cream together sugar and oil. Add eggs, cocoa powder, and vanilla. Whisk until the mixture is smooth.
Add flour, baking powder, and salt; mix well.
Cover the dough with plastic wrap and refrigerate for at least 3 hours, up to overnight.
As the dough will be wet and sticky, use a cookie gun to place aliquots about 2 inches apart on a baking sheet lined with parchment paper. Optionally, powder cookies with confectioners' sugar.
Bake in a pre-heated oven at 350°F for 11-12 minutes. Cookies will come out soft but will harden as they cool down.
Allow cookies to slightly cool, then move them to a wire rack to fully cool down. Makes about 3 dozen bite-size cookies.
adapted from Natalya Drozhzhin
ingredients
1 cup packed brown sugar
6 tablespoons butter, softened
1 large egg
2 tablespoons molasses
2 teaspoons ground ginger
1 1⁄2 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
1 teaspoon baking soda
1 cup all-purpose flour
1⁄2 cup white whole wheat flour
1⁄3 cup confectioners' sugar
instructions
Beat brown sugar and butter in a large mixing bowl with an electric mixer on high speed until well combined. Beat in egg and molasses. With the mixer on low speed, gradually add the ginger, cinnamon, cloves, salt, and baking soda. Then, slowly add flour, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour (up to overnight).
Place confectioners' sugar in a shallow dish. Roll the dough into 1 inch balls (1 tablespoon each), then roll in the confectioners' sugar to coat liberally. Place the cookies about 2 inches apart on a baking sheet lined with parchment paper. Bake, 1 sheet at a time, in a preheated oven at 350°F for 10 to 12 minutes until the cookies crackle on top,. Transfer the cookies to a wire rack to cool. Makes about 2 1⁄2 dozen bite-size cookies.
adapted from Hilary Meyer at eatingwell.com
ingredients
1⁄2 cup (1 stick) butter, softened
1⁄2 cup light brown sugar
1⁄4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1⁄2 cups old fashioned whole rolled oats (not instant)
3⁄4 cup flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup semi-sweet chocolate chips
instructions
In a large mixing bowl, cream the butter and sugars. Add the egg and vanilla. Mix aggressively for about 90 seconds or until smooth and slightly fluffed. Add the oats, flour, baking soda, salt. Stir to combine. Add the chocolate chips while continuing to stir. Cover and refrigerate until thoroughly chilled, roughly 2 to 4 hours or overnight.
Using a tablespoon or small cookie scoop, roll dough into spheres and place about 2 inches apart on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F for about 10 to 13 minutes (short for super soft cookies, longer for more well done cookies). Edges and tops should be just set, even if slightly under-cooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. Makes about 3 dozen bite-size cookies.
adapted from Averie Sunshine at averiecooks.com
ingredients
1 egg
1 cup brown sugar
1 cup peanut butter
instructions
In a bowl, combine the egg and sugar until incorporated. Add the peanut butter and mix with a spatula until smooth.
Chill in a freezer for 15 minutes.
For each cookie, roll 1 tablespoon of dough into a smooth ball, then place the cookies about 2 inches apart on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F for 10 minutes. Let cool completely. Makes about 2 1⁄2 dozen small cookies.
adapted from oven.ly
ingredients
2 1⁄4 cups flour
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground all spice
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon ground cloves
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup (1 stick) butter, room temperature
3⁄4 cup firmly packed brown sugar
1⁄4 cup molasses without sulfur
1 large egg
1 teaspoon vanilla
1⁄2 cup confectioners' sugar
instructions
In a bowl, combine flour, cinnamon, all spice, nutmeg, black pepper, ground cloves, baking soda, and salt. Set aside.
In a stand mixer, beat butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla extract until combined. With mixer on low speed, slowly add flour mixture and beat until just combined.
Wrap dough in plastic wrap and chill in the refrigerator for at least three hours.
Line two baking sheets with parchment paper. Scoop about a tablespoon of dough and roll into balls. Place balls on prepared baking sheets about 2 inches apart. Bake in a preheated oven at 350°F until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly.
While cookies are still slightly warm, roll them in confectioners' sugar and serve.
ingredients
1⁄2 cup (1 stick) butter, room temperature
1⁄2 cup cane sugar
1⁄3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1⁄4 teaspoon cream of tartar
1⁄4 teaspoon salt
1 1⁄2 cups flour
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
instructions
Using an electric mixer on medium speed, cream together the butter and sugars. Add egg and vanilla. Mix until smooth.
Reduce mixer speed to low. Add baking soda, cream of tartar, and salt. Add flour a half cup at a time while mixing. When fully blended, chill dough for several hours.
In a small bowl, mix together the granulated sugar and ground cinnamon.
Scoop a tablespoon of dough and roll into a ball. Roll the ball in the cinnamon sugar blend. Repeat for the rest of the dough. Place coated dough balls on parchment-lined baking sheets about 2 inches apart. Bake in a preheated oven at 325°F for 12 to 14 minutes until cookies are golden with slight cracking. Let cool.
adapted from Todd Wilbur at topsecretrecipes.com
ingredients
1 cup granulated sugar
1⁄2 cup butter
1 large egg
2 tablespoons lemon juice
1⁄2 teaspoon vanilla extract
1 teaspoon baking soda
1⁄4 teaspoon salt
2 cups all purpose flour
instructions
In a large bowl or stand mixer, cream together sugar and butter. Beat until light and fluffy, scraping bowl as needed. Mix in egg, lemon juice, and vanilla. With the mixer running on low, slowly incorporate baking soda, salt, and flour. Continue mixing until well combined and no streaks remain. Cover and refrigerate until thoroughly chilled, roughly 2 to 4 hours or overnight.
Line baking sheets with parchment paper. For each cookie, roll 1 tablespoon of dough into a smooth ball. Space dough balls 2 to 3 inches apart on the prepared baking sheets.
Bake in a preheated oven at 350°F for 12 to 14 minutes. Allow cookies to rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Makes about 3 dozen bite-size cookies. Store cooled cookies in an airtight container for up to several days.
adapted from bakedbyrachel.com
ingredients
1 cup granulated sugar
6 tablespoons light olive oil
2 tablespoons water
1 egg equivalent
Bob’s Red Mill egg replacer or
1⁄4 cup unsweetened applesauce
2 tablespoons lemon juice
1⁄2 teaspoon vanilla extract
1 teaspoon baking soda
1⁄4 teaspoon salt
2 cups all purpose flour
instructions
In a large bowl or stand mixer, cream together sugar, oil, and water. Mix in egg replacer, lemon juice, and vanilla. Beat until thoroughly whipped, scraping bowl as needed. With the mixer running on low, slowly incorporate baking soda, salt, and flour. Continue mixing until well combined and no streaks remain. Cover and refrigerate until thoroughly chilled, roughly 2 to 4 hours or overnight.
Preheat oven to 350°F. Line baking sheets with parchment paper.
For each cookie, roll 1 tablespoon of dough into a smooth ball, then flatten into a 2 inch circle. Space cookies 2 inches apart on the prepared baking sheets.
Bake for 12 to 14 minutes. Allow cookies to rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days.
adapted from bakedbyrachel.com
ingredients
1 1⁄4 cup sugar
2 tablespoons melted butter
1 1⁄4 cup milk
1 egg
2 teaspoons vanilla extract
1⁄2 teaspoon salt
1⁄2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1⁄2 tablespoon baking powder
2+ cups flour
topping (optional):
1 tablespoon sugar
1 teaspoon cinnamon
instructions
Cream sugar and butter with a mixer. In a small bowl, whisk together milk, egg, and vanilla. Stir the wet mixture into the sugar blend. While continuing to stir, add salt, nutmeg, cinnamon, baking powder, and flour.
Set cupcake liners into a muffin pan; spoon a little less than 1⁄4 cup batter into each liner (fill about 2⁄3 of liner). Sprinkle a pinch or three of cinnamon sugar topping over each cupcake, then bake in a preheated oven at 375°F for 20 minutes (a toothpick should come out clean). Allow to cool.
adapted from Ina Garten's cinnamon doughnuts
ingredients
1 1⁄4 cup sugar
1 1⁄2 tablespoons light oil
1 1⁄4 cup soy milk
1 egg replacer (or 1⁄4 cup unsweetened applesauce)
2 teaspoons vanilla extract
1⁄2 teaspoon salt
1⁄2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1⁄2 tablespoon baking powder
2+ cups flour
topping (optional):
1 tablespoon sugar
1 teaspoon cinnamon
instructions
Cream sugar and oil with a mixer. In a small bowl, whisk together soy milk, egg replacer, and vanilla. Stir the wet mixture into the sugar blend. While continuing to stir, add salt, nutmeg, cinnamon, baking powder, and flour.
Set cupcake liners into a muffin pan; spoon a little less than 1⁄4 cup batter into each liner (fill about 2⁄3 of liner). Sprinkle a pinch or three of cinnamon sugar topping over each cupcake, then bake in a preheated oven at 375°F for 20 minutes (a toothpick should come out clean). Allow to cool.
adapted from Ina Garten's cinnamon doughnuts
ingredients
1 1⁄4 cups sugar
6 tablespoons vegetable oil
2 large eggs
1⁄3 cup orange juice
1⁄3 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1⁄8 teaspoon salt
2 cups flour
instructions
Using an electric mixer, cream sugar and oil. Add eggs one at a time, beating until incorporated after each addition.
Add orange juice, milk, vanilla, baking powder, and salt to mixer, beating until incorporated. Add flour in small amounts, mixing well after each addition. Let batter sit at room temperature for 10 minutes.
Line a muffin tin with paper baking cups. Add 1⁄4 cup batter to each cup. Bake in a preheated oven at 350°F for 23 to 25 minutes until an inserted tester comes out clean. Let cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool completely.
adapted from Giuseppe Dell'Anno at giuseppedellanno.com
ingredients
2 cups flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
4 tablespoons (1⁄4 cup) butter, softened
2 large eggs
3⁄4 cup milk
1 teaspoon vanilla extract
frosting:
1⁄2 cup powdered sugar
1 tablespoon milk
instructions
Place the flour, sugar, baking powder, and salt into a gallon plastic storage bag. Seal and shake to combine.
In a small bowl, whisk together butter, eggs, milk, and vanilla. Stir until blended, then pour into the plastic storage bag and knead to mix thoroughly until smooth.
Snip off a bottom tip of the storage bag with scissors. Pipe the batter into the wells of a lightly greased donut pan, filling each well about three-quarters full.
Bake the donuts in a preheated oven at 350°F for 15 to 18 minutes (until golden brown on top). Let the donuts rest for 5 to 10 minutes, then remove them from the pan and place on a cooling rack. Let all of the donuts cool completely before frosting.
notes
For chocolate donuts, replace 1⁄4 cup flour with 1⁄2 cup cocoa powder.
ingredients
1 cup milk, warm
1 tablespoon active dry yeast
1 teaspoon plus 1⁄2 cup sugar
1⁄4 cup butter
1 egg
1 teaspoon salt
2 teaspoon vanilla
3 cups flour
frosting:
1⁄2 cup powdered sugar with 1 tablespoon milk -or-
1 tablespoon sugar with 1 teaspoon ground cinnamon
instructions
Proof the yeast in the milk with 1 teaspoon sugar.
Using an electric mixer, cream 1⁄2 cup sugar and butter until light and fluffy. Add the egg and mix. Add the salt, vanilla, and yeast mixture and blend.
Add 2 cups of the flour and mix, then add 1⁄4 cup of flour at a time until the dough gathers around the hook and cleans the side of the bowl (may not need all 3 cups). Turn out and knead, then place in an oiled bowl and let rise 1 hour.
Roll out dough about 1⁄2 inch thick and cut into 3 inch rounds with 1 inch holes, placing cutouts on a baking sheet lined with parchment paper. Let rise 20 minutes until doubled in size.
Bake in a preheated oven at 400°F for 5 to 8 minutes. Frost or turn out into cinnamon and sugar topping.
adapted from Ashlee Marie at ashleemarie.com
ingredients
6 tablespoons boiling water
1⁄4 cup butter (1⁄2 stick, softened not melted)
2 teaspoons vanilla extract
1⁄2 cup unsweetened cocoa powder
3 cups powdered sugar
instructions
Pour the boiling water over the butter and immediately add the vanilla and cocoa. Beat until well blended.
Then add the powdered sugar. Beat until creamy, adding more water if necessary, until the icing is thin enough to spread.
notes
a half batch will cover a 9 x 13 cake
adapted from the 1934 Hershey's Cookbook
ingredients
1 cup semi-sweet chocolate chips
1⁄2 cup heavy whipping cream
instructions
Measure out the chocolate chips in a heat safe bowl.
Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
Pour the heated cream over the chocolate chips and allow the cream and chocolate chips to just sit for 5 minutes.
After the 5 minutes, stir to combine. Try not to whisk too vigorously which can add air bubbles.
Use as desired. For glaze, let the ganache sit for 10 minutes, then apply to cakes, cheesecakes, brownies, ice cream, etc. For frosting, refrigerate until firm, then whip. For piping, refrigerate until firm, then let soften at room temperature for 10 to 15 minutes before stirring with a spoon.
adapted from Lindsay at lifeloveandsugar.com
ingredients
1 bag (12 ounces) semi-sweet chocolate chips
3⁄4 can sweetened condensed milk
instructions
Line an 8 by 8 inch baking dish with aluminum foil. Lightly grease foil with cooking spray.
In a medium saucepan, combine the chocolate chips and sweetened condensed milk. Place the pan over medium low heat. Stir consistently until the chocolate is fully melted and the mixture is smooth and shiny.
Pour the mixture into the prepared baking dish. (The mixture will be very thick. If the mixture doesn't pour well because of the thickness, don't stress, you're still on the right track.) Once the mixture is all in the dish, one can gently shake the dish back and forth to help it settle or use a rubber spatula to spread it.
Allow the fudge to completely set: a few hours on the counter followed by a few hours in the refrigerator.
Remove the fudge from the pan and take off the aluminum foil. Cut the block of fudge into small square pieces. Enjoy right away or store in an airtight container for up to two weeks.
ingredients
2 cups granulated white sugar
1⁄2 cup milk
1 cup peanut butter (smooth or chunky)
1 teaspoon vanilla extract
instructions
In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2 1⁄2 minutes, stirring regularly. Remove from heat. Add the peanut butter and vanilla and stir until smooth.
Pour the mixture into a lightly greased 8 by 8 inch baking pan. Allow to cool until set, a few hours on the counter followed by a few hours in the refrigerator. Slice into small square pieces.
ingredients
1 1⁄2 cups heavy whipping cream
1⁄4 cup cocoa powder
1⁄2 cup powdered sugar
instructions
In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thickened.
Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. Whip at highest speed until stiff peaks form.
Spoon into serving bowls or glasses. Enjoy immediately or refrigerate until ready to serve.
notes
for a dark chocolate mousse, use 1⁄3 cup cocoa powder and 1⁄4 cup powdered sugar
adapted from Rachel Koller at kitchencents.com
ingredients
2 cups heavy whipping cream
1 cup semi-sweet chocolate chips
2 tablespoons powdered sugar
instructions
Heat 1⁄2 cup heavy whipping cream in a microwave on high for 1 minute. Put the chocolate chips in a bowl and pour the hot cream over the chips. Set aside for 5 minutes.
Pour the remaining 1 1⁄2 cups heavy whipping cream into a large bowl. Add the powdered sugar and beat with a hand or stand mixer until stiff peaks form.
Stir the chocolate cream mixture until smooth. Set aside for 20 minutes.
Gently fold the whipped cream into the chocolate cream mixture by parts until combined.
Spoon into serving cups or glasses. Cover and chill. When serving, garnish with berries, whipped cream, chocolate curls, etc.
adapted from "The Loving Kitchen" by LeAnn Rice
ingredients
1⁄3 cup butter room temperature
1⁄2 cup brown sugar
1⁄4 cup light corn syrup
1 1⁄2 teaspoons pure vanilla extract
2 cups uncooked oats (rolled or quick cook)
1⁄2 cup semi-sweet chocolate chips
1⁄3 cup creamy peanut butter
instructions
Cream butter and brown sugar in a mixing bowl. Add corn syrup and vanilla, combining thoroughly. Add oatmeal and completely mix. Press evenly into a lightly greased 8 by 8 inch baking dish. Bake in a preheated oven at 350°F for 15 minutes.
While bars are baking, melt the peanut butter and chocolate chips in a small bowl over a small saucepan containing an inch of simmering water.
Remove bars from the oven and place into a refrigerator to cool for 10 minutes. When cooled, pour the melted chocolate mix over top and spread to edges. Store in a refrigerator.
adapted from Lynne Feifer at 365daysofbakingandmore.com
ingredients
1 can (15 ounce) pumpkin purée
1 can (14 ounce) sweetened condensed milk
2 large eggs
1 tablespoon pumpkin pie spice
2 blind baked 9-inch pie shells or 1 unbaked 9-inch deep dish pie shell
instructions
Whisk the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice together in a large bowl until combined.
If making two 9 inch pies: Divide the filling between two blind baked 9 inch pie shells. Bake in a preheated oven at 425°F for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, about 15 to 20 minutes more.
If making one 9 inch deep dish pie: Pour the filling into an unbaked 9 inch deep dish pie shell. Bake in a preheated oven at 425°F for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, about 35 to 40 minutes more.
Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
notes
To blind bake pie shells, place in preheated oven at 425°F until the edges just start to brown, about 15 to 20 minutes. Let cool before adding the filling.
adapted from thekitchn.com
ingredients
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2⁄3 cup vegetable oil
1⁄4 cup cold milk
instructions
In a small bowl, combine the flour, sugar and salt. Stir oil and milk into the dry ingredients and mix until combined. Press the dough mixture into the bottom and up the sides of a greased 9 inch pie plate.
Add filling and bake in a preheated oven at 375°F for 60 to 70 minutes or until the crust is golden and the filling is bubbly. If pre-baking the crust without a filling, bake at 375°F for 15 minutes. Cool on a wire rack.
notes
This is a quick pie crust; one to make that day, not days or months ahead of time. Do not freeze an oil pie crust before or after baking.
Once baked, store fruit-filled pies covered at room temperature for two to three days and keep cream pies, no-bake pies, and pies made with gelatin in the fridge.
adapted from Lesley Balla at tasteofhome.com
ingredients
1⁄4 cup sugar
3 tablespoons butter
1 egg
1⁄4 teaspoon salt
2 cups almond flour
instructions
With a mixer, cream the sugar and butter together. Add the egg and salt, then the almond flour, thoroughly combining the ingredients.
Press the dough into a 9 inch greased pie dish, making sure to press the dough along the edges. Use your fingers to flute the pie crust edges (or a fork to crimp the edges). Using a fork, gently poke holes throughout the crust.
Pre-bake the crust without a filling in a preheated oven at 350°F for 15 minutes. Cool on a wire rack.