Lowell Tea Recipe Book PDF

Lowell Tea Cookbook
Erica A. Johnson

2
Recipe Index
Cakes and Cupcakes
Salted Caramel Cake ……………………………………………………………………………………1
Apple Cider Cake ……………………………………………………………………………………….. 3
Pumpkin Spice Cake …………………………………………………………………………………… 5
Sweet Potato Cupcakes …………………………………………………………………………………7
S’mores Cupcakes ……………………………………………………………………………………… 9
Chocolate Strawberries and Cream Cupcakes …………………….……………………………… 11
Lemon Blueberry Bundt Cake ……………………………..………………………………………… 13
Candy Cane Cake ……………………………………………………………………………………...14
Champagne and Roses Cupcakes ……………………………………………………………..……17
Frosting Guide …………………………………………………………………………………………..18
Quick-breads and Muffins

Banana Bread ……………………………………………………………………………………...….. 27
Pumpkin Bread ………………………………………………………………………………………… 28
Pies and Tarts

Brown Butter Apple Crumb Pie ……………………………………………………………………… 33
Sweet Potato Pie (with Marshmallow Meringue) ……………………………………..…………… 36
Candied Pecan Pie …………………………………………………………………………………… 38
Butterscotch Mini Pies ……………………………………………………………………………...… 40
Triple Chocolate Cream Pie ………………………………………….……………………………… 42
Strawberry Nutella Ganache Tart …………………………………………………………………… 44
Peach Cobbler Pie ……………………………………………………………………………………. 45
Black-and-Blueberry Mini Pies ………………………………………….…………………………… 47
Strawberry Rhubarb Mini Pies …………………………………………..…………………………… 48
Traditional Pumpkin Pie ………………………………………….…………………………………… 49
Stone Fruit Tart ………………………………………………………………………………………... 51
Bars and Cookies

Brown Butter Chocolate Chip Cookies ……………………………………………………………… 55
Cookie Brownies …………………………………………….………………………………………… 56
Double Chocolate Cookies …………………………………………………………………………… 57
Orange Shortbread Cookies (dipped in chocolate and toasted hazelnuts) …………………….. 58
Holiday Sugar Cookies ……………………………………..………………………………………… 59
Campfire Bars …………………………………………………………………………………………. 60
Peanut Butter Cookie Bars …………………………………………………………………………… 61
Peppermint Meringues ……………………………………..………………………………………… 62
Candy and Confectionery

Oreo fudge ………………………………………………………………………………………...…… 67
Chocolate Peanut Butter Fudge ……………………………………………………………………... 68
Peppermint Bark Fudge …………………………….………………………………………………… 69
It’s Your Thing Fudge ……….………………………………………………………………………… 70
Pomegranate-Orange Bark ……………………………………...…………………………………… 71
Tea Classics
Chocolate Chip Scones ……………………………………………………………………………… 75
Baked Brie …………………………………………………………………………………………….. 76
Monkey Bread ………………………………………………………………………………………… 77
Cheesecake bars ……………………………………………………………………………………… 79
Egg Salad Tea Sandwiches …………………………………….…………………………………… 80
Congo Bars ……………………………………………………………………………………………. 81
Hot and Cold Dips …………………………………………………………………………………….. 82
Recipes from Friends

Lemon Layer Cake …………………………………………………………………………………… 87
Carrot Cake …………………………………………………………………………………………… 88
Funfetti Cake ………………………………………………………………………………………….. 89
Saltine Toffee …………………………………………………………………………………………. 90
Gluten Free Brownies ………………………………………………………………………………… 91
White Chocolate Snickerdoodle Blondies …………………………..……………………………… 92
Crumb Coffee Cake …………………………………………………………………………………… 93
Key Lime Coconut Bars ……………………………………………………………………………… 94
Caramelized Onion and Gruyere Biscuits ……………………………..…………………………… 95
Chocolate Crinkle Cookies …………………………………………………………………………… 96
Apple Roses …………………………………………………………………………………………… 97

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3

4

CAKES AND CUPCAKES

5

6

Salted Caramel Cake

Preheat oven to 350degF
Ingredients Instructions
Caramel
2 cups packed light brown sugar -Place brown sugar in a saucepan and add just
1-2ish tablespoons water enough water so that all the sugar is wet.
12 tablespoons unsalted butter -Place saucepan on the stove on medium heat
1 teaspoon pure vanilla extract and stir occasionally.
1 cup heavy cream -When the sugar starts to boil, add butter.
-Once the mixture bubbles, thickens, and the
butter is fully incorporated, turn off the heat.
(This takes about 10min after the addition of the
butter).
-Microwave the heavy cream on high for 1min,
then slowly whisk it into the caramel mixture.
-Allow caramel to cool completely before making
frosting (it’s okay if it’s still warm when added to
the cake batter).

1
Cake
2 ½ cups all purpose flour - Line three 8” round cake pans with foil and
2 ½ teaspoons baking powder spray with cooking spray.
¼ teaspoon salt -Mix together the flour, baking powder,
8 tablespoons unsalted butter, at room cinnamon, and salt and set aside.
temperature -In a separate bowl, cream together the butter
1 ¾ cups sugar and sugar until light and fluffy.
2 large eggs, at room temperature -Add the eggs one at a time, mixing slowly after
2 ¼ teaspoons pure vanilla extract each addition.
1 ¼ cups whole milk, at room temperature - Add the vanilla extract.
½ cup caramel (recipe above) -Slowly add one third of the dry ingredients
½ tsp cinnamon followed by one third of the milk. Mix slowly,
and then add another third of the dry
ingredients, followed by one third of the milk.
Mix slowly until incorporated. Stop to scrape
down the bowl as needed. Then, finally, add the
last third of the dry ingredients, followed by the
last third of the milk. Mix slowly until fully
incorporated.
-Mix in the caramel.
-Split batter evenly into the three pans and bake
until a fork comes out clean, about 20min.
-Let cake cool completely before frosting (pro
tip: stick it in the freezer).

Frosting
4 sticks of butter Note: It’s really important that all the frosting
7 ½ cups confectioners’ sugar ingredients are at room temperature.
2 tbsp vanilla -Cream butter in stand mixer at a high speed.
½ tsp salt -Turn mixer to the lowest speed, add
1 cup caramel confectioners’ sugar and salt, and continue to
blend slowly until the sugar is fully incorporated.
-Slowly add caramel
-Turn mixer to high speed, mix until frosting is
light and fluffy.

2

Apple Cider Cake
with Brown Butter
Caramel Frosting

Preheat oven to 350 deg F
Cake
3 cups all purpose flour -Cream butter and sugars in a mixer
1 tsp baking powder -Mix in eggs one at a time
1 tsp baking soda -Add in vegetable oil, sour cream, and vanilla.
1/2 tsp salt
-Mix in apple cider.
2 tsp cinnamon
½ tsp pumpkin pie spice -In a separate bowl combine dry ingredients
1 cup apple cider (flour, baking soda, baking powder, salt,
⅓ cup sour cream cinnamon, pumpkin pie spice).
1 cup brown sugar -On low speed, slowly add dry ingredients
1/2 cup granulated sugar and mix until just combined. Don’t overmix,
½ cup vegetable oil some lumps are okay.
½ cup butter (room temp)
-Fold in apple butter so it forms swirls in the
3 eggs
2 tsp vanilla extract cake batter. Do not incorporate completely.
Optional: ½ cup apple butter -Split batter evenly into 3 lined round 8” cake
pans.
-Bake until fork comes out clean (about
20min).
Caramel
2 cups packed light brown sugar -Place brown sugar in a saucepan and add
1-2ish tbsps water just enough water so that all the sugar is wet.
-Place saucepan on the stove on medium
12 tbsps unsalted butter
heat and stir occasionally.
1 teaspoon pure vanilla extract -When the sugar starts to boil, add butter.
1 cup heavy cream -Once the mixture bubbles, thickens, and the
butter is fully incorporated, turn off the heat.
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(This takes about 10min after the addition of
the butter).
-Microwave the heavy cream on high for
1min, then slowly whisk it into the caramel
mixture.
-Allow caramel to cool completely before
making frosting.
Frosting
1 lb unsalted butter -Place butter in saucepan on the stove on
8oz cream cheese medium-low heat. The butter will melt and
6 cups powdered sugar eventually become translucent. Once this
2 tbsps vanilla extract
happens, whisk constantly until the butter
1 cup caramel
turns the color of iced tea. Immediately take
butter off heat and pour into separate bowl.
Place butter in freezer and allow to cool
completely before proceeding.
-Cream browned butter, cream cheese, and
rest of butter in a stand mixer with a whisk
attachment.
-Turn mixer to the lowest speed, add
confectioners’ sugar and salt, and continue to
blend slowly until the sugar is fully
incorporated.
-Slowly add caramel.
-Turn mixer to high speed, mix until frosting is
light and fluffy.

4
Pumpkin Spice Cake
with Cookie Butter Filling and
Brown Butter Icing

Preheat oven to 350 degF
Cake
1 2/3 cups flour -Combine butter, brown sugar, and

½ teaspoon salt granulated sugar
½ teaspoon baking powder -Add eggs one at a time and stir until well
½ teaspoon soda combined.
½ teaspoon cinnamon -Mix in pumpkin, milk, yogurt, and vanilla.
1 teaspoon pumpkin pie spice -In a separate bowl, combine flour, baking
¾ cup brown sugar soda, baking powder, salt, cinnamon, and
¾ cup granulated sugar pumpkin pie spice.
1 stick of unsalted butter, softened -Stir in dry ingredients until just combined.
2 eggs -Don’t over mix;; little clumps are okay.
1 cup pumpkin puree -Pour half the batter into a 9”x2” round
¼ cup milk cake pan (cupcakes work too!), making
¼ cup sour cream or plain Greek yogurt sure the bottom of the pan is entirely
1 teaspoon vanilla covered.
~6oz (half a jar) Speculoos cookie butter -Pour in cookie butter in an even layer (it
(easy to find at Trader Joes) helps if you microwave the cookie butter
until it’s runny).
-Pour in rest of batter, spread evenly.
Bake until a fork comes out clean,
approximately 50 min.

5
Frosting
2 sticks unsalted butter -On the stove, melt butter then stir it
2 ¼ cups confectioners sugar continuously until it smells nutty and turns
¼ cup cream cheese a light brown color. Remove the brown
2 teaspoons vanilla extract butter from the stove and immediately pour
into a separate bowl.
-Allow the brown butter to cool completely
(it helps if you stick it in the fridge).
-Beat together brown butter, confectioner’s
sugar, cream cheese, and vanilla until
smooth.
-Frost the cake!

6

Sweet Potato
Cupcakes with Cream
Cheese Frosting and
Caramel-Pecan Topping

Preheat oven to 350 degF. Makes 24 cupcakes.
Cake
3 cups flour -Wrap each sweet potato tightly in plastic
2 tsp baking powder wrap and microwave on high until tender
1 tsp salt (about 4min per potato)
2 tsps cinnamon -Place half of the butter in saucepan on the
1 tsp pumpkin pie spice stove on medium-low heat. The butter will
1 cup (2 sticks) unsalted butter melt and eventually become translucent.
4 eggs Once this happens, whisk constantly until the
2 cup dark brown sugar butter turns the color of iced tea. Immediately
2 medium sweet potato take butter off heat and pour into separate
½ cup milk bowl
½ cup sour cream -Cream sugar and other the half of the butter
2 tbsps vanilla extract together
-Mix in eggs one at a time, then add vanilla
-Remove the skin from the sweet potato and
mash it into batter
-Mix in milk and sour cream, and browned
butter
-In a separate bowl, combine dry ingredients
(flour, salt, baking powder, spices)
-Gradually mix dry ingredients into the batter.
Don’t overmix, some lumps are okay.
-Spoon batter into a lined cupcake pan and
bake until a fork inserted comes out clean
(approximately 15min)

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Topping
Pecans: -Toss pecans in just enough vanilla to coat
1 cup pecans them, then in cinnamon sugar until coated
vanilla extract -Place pecans in single layer on cookie sheet
cinnamon sugar (1 part cinnamon, 2 parts and bake for ~5min
granulated sugar) -Place brown sugar in a saucepan and add
just enough water so that all the sugar is wet.
Caramel: -Place saucepan on the stove on medium
2 cups brown sugar heat and stir occasionally.
12 tbsps (1 ½ sticks) unsalted butter -When the sugar starts to boil, add butter.
1 cup heavy cream -Once the mixture bubbles, thickens, and the
2 tsp vanilla butter is fully incorporated, turn off the heat.
(This takes about 10min after the addition of
the butter)
-Microwave the heavy cream on high for
1min, then slowly whisk it into the caramel
mixture.
-Chop pecans and add to caramel
Frosting
12 tbsps (½ sticks) butter -Allow cupcakes and topping to cool
1 cup plain cream cheese completely before frosting
2 ½ cups powdered sugar -In a mixer, cream together butter and cream
2 tsp vanilla cheese
-Turn speed to low and add sugar and vanilla
-Once sugar is fully incorporated, turn speed
to high and mix until fluffy.
-Pipe frosting onto cupcakes and spoon
caramel-pecan mixture on top.

8

S’mores Cupcakes
Chocolate cupcakes with
graham cracker crust,
toasted marshmallow
frosting, and chocolate
ganache drizzle

Crust
20 graham crackers -In a food processor, crush graham crackers
1 ½ sticks butter into fine crumbs
-Melt butter and mix into graham crackers.
Mixture should have the consistency of wet
sand.
-Press mixture into lined cupcake pan so that
each cupcake has ~¼ in crust on the bottom
-Bake crust for 10min
Cake
2 cups all purpose flour -Combine sugars, canola oil, and vanilla in
½ cup cocoa powder mixer
1 tsp baking soda
-Add coffee, melted chocolate, milk, and sour
1 tsp salt
⅓ cup brewed coffee cream
8oz bittersweet chocolate, melted -In a separate bowl combine dry ingredients
½ cup milk (flour, baking soda, baking powder, salt,
½ cup sour cream cocoa powder)
1 cup granulated sugar and mix until just combined. Don’t overmix,
1 cup canola oil
some lumps are okay.
3 eggs
1tsp vanilla -Fold in chocolate chips
1 cup chocolate chips (preferably mini) -Spoon batter on top of graham cracker crust,
filling each cup ⅔ of the way.
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-Bake until a fork inserted comes out clean
(about 10-15 min)

Frosting
6 egg whites -Place all frosting ingredients in a mixer bowl
1/2 tsp cream of tartar with a whisk attachment
1 cup sugar -Whisk on high until mixture forms stiff peaks,
1 cup marshmallow fluff
about 10min
1 tsp vanilla
-Pipe frosting into hot cupcakes
-Place cupcakes under broiler until frosting
begins to brown
Topping
½ cup heavy cream -Microwave cream on high for 1min
6oz of your favorite chocolate -In a heat-safe bowl, pour hot cream over
chocolate and allow to sit for 1-2min
-Whisk together cream and chocolate until
fully combined
-Spoon over cupcakes
-top each cupcake with a small piece of
graham cracker

10

Chocolate Strawberries and
Cream Cupcakes

Chocolate cupcakes with dark
chocolate ganache and strawberry
whipped cream frosting

Cake
½ cup cocoa powder mixer
1 tsp baking soda
1 tsp salt
⅓ cup brewed coffee cream
8oz bittersweet chocolate, melted -In a separate bowl combine dry ingredients
½ cup sour cream cocoa powder)
1 cup canola oil
3 eggs
1tsp vanilla -Fold in chocolate chips
1 cup chocolate chips (preferably mini) -Spoon batter on top of graham cracker crust,
(about 10-15 min)
-Allow cupcakes to cool completely before
frosting
Ganache
8oz dark chocolate, chopped -Microwave cream on high for 1 ½ min
¾ cup cream -In a heat-safe bowl, pour hot cream over
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fully combined
-Allow ganache to cool completely
Frosting
3 cups heavy cream, cold -Blend strawberries into puree in a blender
8oz cream cheese food processor
2 cups powdered sugar -Pour puree into a saucepan over medium
1 tsp vanilla
heat, stirring occasionally, until volume is
2 cups strawberries (thawed if frozen)
reduced by half
-Allow mixture to cool completely
-In the bowl of a mixer with a whisk
attachment, whip heavy cream on high until
stiff peaks form
-In a separate mixer bowl, cream together
cream cheese, powdered sugar, and vanilla
-Add cream cheese mixture to whipped
cream and beat until just combined (just a
couple of seconds)
-Fold in cooled strawberry puree
Assembly
-Strawberry slices -Spread a spoonful of ganache on each

cupcake
-Pipe frosting on top of ganache
-Top each cupcake with a slice of strawberry

12
Lemon Blueberry Bundt Cake

Preheat oven to 325 degF.
Cake
2 sticks butter -Cream together butter and sugar.

2 cups granulated sugar -Mix in eggs one at a time.
3 eggs -Mix in vanilla, milk, and sour cream.
½ tsp vanilla extract
-Add dry ingredients (flour, baking soda, salt)
3 cups flour
½ tsp baking soda and mix until just incorporated. Don’t overmix,
½ tsp salt some lumps are okay.
½ cup milk -Mix in lemon juice and lemon zest.
½ cup sour cream -Fold in blueberries.
2 tbsp grated lemon zest -Pour batter into a bundt pan that’s been
2 tbsp lemon juice sprayed with cooking spray. Bake until a fork
1 cup blueberries (fresh or frozen)
inserted comes out clean (about 45min-1hr).
Glaze
6 tbsp butter -Cream together butter and powdered sugar.

2 cups powdered sugar -Blend in lemon zest and lemon zest.
2 tbsp grated lemon zest -While cake is still warm, remove from bundt
3-4 tbsp lemon juice
pan and spread on glaze.

13

Candy Cane Cake

Chocolate cake with chocolate
mousse filling and white
chocolate peppermint frosting

Cake
½ cup cocoa powder mixer.
1 tsp baking powder -Mix in eggs one at a time.
1 tsp baking soda
1 tsp salt
⅓ cup brewed coffee cream.
8 oz bittersweet chocolate, melted -In a separate bowl combine dry ingredients
½ cup sour cream cocoa powder).
1 cup canola oil
3 eggs
1tsp vanilla -Fold in chocolate chips.
1 cup chocolate chips (preferably mini) -Split batter evenly among three lined round
8” cake pans.
(about 15-20 min).
-Allow cake to cool completely before filling
and frosting.
Filling
8oz semisweet chocolate, chopped -Boil water in a saucepan.

4 eggs -Separate eggs, placing egg whites in the
sugar bowl of a stand mixer and egg yolks in a heat
1 tsp vanilla
safe-bowl.
2 cups heavy cream
¼ tsp cream of tartar -Add 1 cup heavy cream and 2 tbsp sugar to
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egg yolks and place bowl on top of saucepan
of boiling water to create a double-boiler.
-Whisk constantly until mixture thickens
enough to coat the back of a spoon, then
remove from bowl from heat (continue boiling
the water).
-Place chocolate in a heat safe bowl, pour
cream mixture over chocolate, and allow to sit
for 1-2min.
-Whisk together cream mixture and chocolate
until fully combined.
-Allow chocolate mixture to cool completely.
-Add vanilla and ¼ cup sugar to egg whites.
-Whisk egg whites over a double boiler,
whisking constantly, until they are hot to the
touch.
-Place bowl of egg whites on stand mixer with
whisk attachment. Mix on high speed until stiff
peaks form.
-Fold egg whites into cooled chocolate mixer.
-In the same mixer bowl you used for the egg
whites, mix remaining cup of whipped cream
on high speed until stiff peaks form.
-Fold whipped cream into chocolate mixture.
-Cover mousse with plastic wrap and place in
the refrigerator to set for at least 1hr.

Frosting
1 ½ cups (3 sticks) of butter -Microwave cream until hot, about 45sec on
3 cups powdered sugar high.
2 ½ tsp peppermint extract -In a heat-safe bowl, pour hot cream over
1 cup white chocolate chips
chocolate and allow to sit for a minute.
½ cup heavy cream + extra
fully combined.
-Allow to mixture cool completely.
-Cream butter in stand mixer with a whisk
attachment at a high speed.
confectioners’ sugar and continue to blend
slowly until the sugar is fully incorporated.
-Add peppermint extract, turn mixer to high
speed, and mix until frosting is light and fluffy.
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-If frosting is thicker than desired, add more
heavy cream.
Optional: Ganache topping
8oz dark chocolate, chopped -Microwave cream on high for 1 ½ min.
chocolate and allow to sit for 1-2min.
fully combined.
-Allow ganache to cool completely.

Variation:
Candy Cane Cupcakes: Skip the chocolate

mousse filling. Spoon cake batter into lined
cupcake tins, filling each cup about halfway.
Bake until a fork inserted comes out clean,
about 15min. Allow to cool completely before
frosting. Top with mini candy canes. (Makes
36 cupcakes).

16

Champagne and Roses
Cupcakes
Strawberry-Champagne Cake
with Rose Buttercream

Cake
3 cups all-purpose flour -Cream together butter and sugar.

1 tbsp baking powder -Mix in egg whites one at a time.
½ tsp salt -Add vanilla extract.
1 cup (2 sticks) unsalted butter -In a separate bowl, combine flour, baking
6 egg whites powder, and salt.
1 tsp vanilla extract -Alternate mixing in champagne and dry
2 cups granulated sugar ingredients, starting and ending with dry
2 cups champagne or sparkling white wine ingredients.
1 cup strawberries (fresh or frozen), diced -Fold in strawberries.
-Spoon batter on top of graham cracker crust,
(about 10-15 min).
-Allow cupcakes to cool completely before
frosting.
Frosting
2 cups (1 lb or 4 sticks) unsalted butter, -Cream butter in stand mixer with a whisk
softened attachment at a high speed.
5 cups powdered sugar -Turn mixer to the lowest speed, add
1 ½ tsp rose water confectioners’ sugar and continue to blend
½ tsp vanilla extract slowly until the sugar is fully incorporated.
-Add rosewater and vanilla extract, turn mixer
to high speed, and mix until frosting is light and
fluffy.

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Frosting Guide: (Almost) Every Frosting Ever

Base:
Each makes enough frosting for 24 cupcakes. Double if making layer cake.
Buttercream
2 sticks butter, softened -Cream butter in stand mixer with a whisk
3 ½ cups powdered sugar attachment at a high speed.
1 tsp vanilla extract -Turn mixer to the lowest speed, add
-Add vanilla, turn mixer to high speed, and
mix until frosting is light and fluffy.

Cream Cheese
8 oz cream cheese -Cream butter and cream cheese in stand
1 stick butter, softened mixer with a whisk attachment at a high
2 ½ cups powdered sugar speed.
1 tsp vanilla extract
confectioners’ sugar and salt, and continue to
blend slowly until the sugar is fully
incorporated.

Ganache
8 oz chocolate -Microwave cream on high for 1min

¾ cup heavy cream -In a heat-safe bowl, pour hot cream over
fully combined
-Place chocolate mixture in the bowl of a
stand mixer with a whisk attachment and mix
at high speed until frosting is light and fluffy.

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Whipped Cream
3 cups heavy cream -In the bowl of a mixer with a whisk
8 oz cream cheese attachment, whip heavy cream on high until
2 cups powdered sugar stiff peaks form.
1 tsp vanilla extract -In a separate mixer bowl, cream together
cream cheese, powdered sugar, and vanilla.
-Add cream cheese mixture to whipped
cream and beat until just combined (just a
couple of seconds).

Meringue
5 egg whites -Place all frosting ingredients in a mixer bowl

¼ tsp cream of tartar with a whisk attachment.
¾ cup granulated sugar -Whisk on high until mixture forms stiff peaks,
1 tsp vanilla extract about 10min.

Flavor:
Vanilla
Any base -Mix in vanilla!

1 tbsp vanilla extract
Lemon, Lime, or Orange
Buttercream base -Blend zest and juice into buttercream base.

2 tbsps grated lemon, lime, or orange zest
2-3 tbsps lemon, lime, or orange juice
Strawberry, Raspberry, or Blackberry
2 cups berries, thawed if frozen -Blend berries into puree in a blender food
Buttercream, cream cheese, or whipped processor
cream base -Pour puree into a saucepan over medium heat,
stirring occasionally, until volume is reduced by
half
-Allow mixture to cool completely
-Fold into frosting base

19
Caramel
Buttercream base -Place brown sugar in a saucepan and add just
1 cup packed light brown sugar enough water so that all the sugar is wet.
1-2ish tablespoons water -Place saucepan on the stove on medium heat
6 tablespoons unsalted butter
1/2 teaspoon vanilla extract and stir occasionally.
1/2 cup heavy cream -When the sugar starts to boil, add butter.
-Once the mixture bubbles, thickens, and the
butter is fully incorporated, turn off the heat. (This
takes about 6-7min after the addition of the
butter).
-Microwave the heavy cream on high until hot
(about 45sec), then slowly whisk it into the
caramel mixture.
-Allow caramel to cool completely.
-Blend ½ cup cooled caramel into buttercream
base.
Dark, Milk, or White Chocolate
8oz your favorite chocolate -Follow instructions for ganache base.

¾ cup heavy cream
Chocolate Hazelnut
Dark chocolate ganache base -Before blending ganache in stand mixer,
½ cup hazelnut butter add ½ cup hazelnut butter.
powdered sugar to taste -Blend on high until light and fluffy.
-If desired, blend in additional powdered sugar to
taste.
Chocolate Orange
-8oz dark chocolate -Add orange zest to cream before heating
-¾ cup heavy cream -Follow instructions for ganache base.
-Zest of one small orange
Mocha
Dark chocolate ganache base -Blend espresso into ganache base.

1 shot espresso, completely cooled -If desired, blend in powdered sugar to taste.
powdered sugar to taste

20
Oreo
Cream cheese base -Prepare cream cheese base with 1 additional

1 stick butter, softened stick butter
2 cups finely crushed oreos -Blend in oreos.
Brown Butter
2 sticks unsalted butter -On the stove, melt butter then stir it continuously
2 ¼ cups powdered sugar until it smells nutty and turns a light brown color.
¼ cup cream cheese Remove the brown butter from the stove and
2 teaspoons vanilla extract immediately pour into a separate bowl.
-Allow the brown butter to cool completely (it
helps if you stick it in the freezer).
-Beat together brown butter, powdered sugar,
cream cheese, and vanilla until smooth.
Peanut Butter
Buttercream base -Blend peanut butter into buttercream base

3/4 cup smooth peanut butter
White Chocolate Peppermint
1 ½ cups (3 sticks) of butter -Microwave cream until hot, about 45sec on high.
3 cups powdered sugar -In a heat-safe bowl, pour hot cream over
2 ½ tsps peppermint extract chocolate and allow to sit for a minute.
1 cup white chocolate chips -Whisk together cream and chocolate until fully
½ cup heavy cream + extra combined.
-Cream butter in stand mixer with a whisk
attachment at a high speed.
confectioners’ sugar and continue to blend slowly
until the sugar is fully incorporated.
-Add peppermint extract, turn mixer to high
speed, and mix until frosting is light and fluffy.
-If frosting is thicker than desired, gradually add
more heavy cream.
Toasted Marshmallow
6 egg whites -Place all ingredients in bowl of stand mixer with
½ tsp cream of tartar a whisk attachment
1 cup granulated sugar -Follow instructions for meringue base
1 tsp vanilla extract -Pipe frosting onto hot cupcakes
1 cup marshmallow fluff -Place under broiler set to low until frosting
begins to brown

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Cinnamon
Buttercream or Cream cheese base -Blend cinnamon and vanilla into buttercream or
2-3 tsps ground cinnamon cream cheese base.
1 additional tsp vanilla extract
Espresso
Buttercream base -Blend espresso into buttercream base.

1 shot espresso, completely cooled

Apple Cider
Buttercream or Cream cheese base -Place apple cider in a saucepan on medium
⅓ cup apple cider heat, stirring occasionally, until volume is
½ tsp ground cinnamon reduced by half.
⅓ cup apple butter (optional) -Remove from heat and allow cider to cool
completely
-Blend cinnamon and reduced cider into
buttercream or cream cheese base.
-Optional: Fold in (but do not fully incorporate)
apple butter.
Rose
Buttercream Base -Blend rose water and vanilla into buttercream

¾ tsp rose water base.
¼ tsp vanilla extract

22

23

24

QUICK-BREADS AND
MUFFINS

25

26
Banana Bread

Batter
1 ⅔ cups all-purpose flour -Whisk together eggs and sugar until light and
1 tsp baking soda fluffy.
½ tsp ground cinnamon -Whisk in sour cream, vanilla, and vegetable
½ tsp salt oil.
1 cup + 2 tbsps brown sugar -Mix in mashed bananas.
2 eggs -Add dry ingredients (flour, baking soda, salt,
½ cup vegetable oil cinnamon) until just incorporated. Don’t
¼ cup sour cream or creme fraiche overmix, some lumps are okay.
2 tsp vanilla extract -Pour batter into a bundt pan or split evenly
5 overripe bananas, mashed between two smaller loaf pans (eg. 8”x4” loaf
(If you don’t have overripe bananas, place pans).
ripe bananas with the peels on in the oven at
250 degF until they soften and the peels turn
black, about 30min.)
Crumb Topping
4 tbsps (½ stick) butter -Place butter in a heat safe bowl and
⅔ flour microwave until melted
3 tbsps brown sugar -Add flour, brown sugar, granulated sugar,
2 tbsps granulated sugar and cinnamon and mix with a fork.
½ - 1 tsp cinnamon (to taste) -Crumble on top of batter and banana bread
until a fork comes out clean, about 45min for
bundt pan or 25-30min for loaf pans.

Variations:

Muffins: Double crumble topping recipe. Fill lined muffin tins ⅔ way full with batter and sprinkle
crumb topping on top. Bake until fork comes out clean, about 10-15min.
Chocolate chip banana bread: Fold ¾ cup semisweet chocolate chips into batter before
baking.
Pecan-caramel swirl banana bread: ½ cup chopped pecans, 1 cup brown sugar, 6 tbsps
butter, ½ cup heavy cream. Place brown sugar in a saucepan and add just enough water so that
all the sugar is wet. Place saucepan on the stove on medium heat and stir occasionally. When
the sugar starts to boil, add butter. Once the mixture bubbles, thickens, and the butter is fully
incorporated, turn off the heat. (This takes about 10min after the addition of the butter). Allow
caramel to cool slightly, then mix in chopped pecans. Pour half banana bread batter into pan,
then pour in caramel with pecans, then the other half of the batter. Swirl the batter slightly with a
spoon, then add crumble topping and bake.

27
Pumpkin Bread

Batter
1 ¾ cups all-purpose flour -Whisk together eggs and both sugars until
1 tsp baking soda light and fluffy.
1 ½ tsp ground cinnamon -Whisk in sour cream, vanilla, and vegetable
1 tsp pumpkin pie spice oil.
¾ tsp salt -Mix in pumpkin puree.
2 eggs -Add dry ingredients (flour, baking soda, salt,
1 cup dark brown sugar cinnamon, pumpkin pie spice) until just
¼ cup granulated sugar incorporated. Don’t overmix, some lumps are
1 ½ cups pumpkin puree okay.
½ cup vegetable oil -Pour batter into a bundt pan or split evenly
¼ cup sour cream between two smaller loaf pans (eg. 8”x4” loaf
pans).
Crumb Topping
4 tbsp (½ stick) butter -Place butter in a heat safe bowl and
⅔ flour microwave until melted
3 tbsp brown sugar -Add flour, brown sugar, granulated sugar,
2 tbsp granulated sugar and cinnamon and mix with a fork.
½ - 1 tsp cinnamon (to taste) -Crumble on top of batter and pumpkin bread
until a fork comes out clean, about 45min for
bundt pan or 25-30min for loaf pans.

Variations:

Muffins: Double crumble topping recipe. Fill lined muffin tins ⅔ way full with batter and sprinkle
crumb topping on top. Bake until fork comes out clean, about 10-15min.
Chocolate chip pumpkin bread: Fold ¾ cup semisweet chocolate chips into batter before
baking.
Cream cheese swirl pumpkin bread: Blend one 8ox package of cream cheese (softened), 2
tbsps granulated sugar, 1 tsp vanilla, and 1 egg. Pour half pumpkin bread batter into pan, then
pour in cream cheese mixture, then the other half of the batter. Swirl the batter slightly with a
spoon, then bake.
Cinnamon swirl pumpkin bread: Mix ¼ cup granulated sugar with 1 tbsp ground cinnamon.
Pour half pumpkin bread batter into pan, sprinkle the cinnamon sugar on top, pour in the other
half of the batter, then bake.
Pecan-caramel swirl pumpkin bread: ½ cup chopped pecans, 1 cup brown sugar, 6 tbsps
butter, ½ cup heavy cream. Place brown sugar in a saucepan and add just enough water so that
all the sugar is wet. Place saucepan on the stove on medium heat and stir occasionally. When
the sugar starts to boil, add butter. Once the mixture bubbles, thickens, and the butter is fully
28
incorporated, turn off the heat. (This takes about 10min after the addition of the butter). Allow
caramel to cool slightly, then mix in chopped pecans. Pour half pumpkin bread batter into pan,
then pour in caramel with pecans, then the other half of the batter. Swirl the batter slightly with a
spoon, then add crumb topping and bake.

29

30

Sss

PIES AND
TARTS

31

32

Brown Butter Apple
Crumb Pie

Crust
1 ¼ cup all purpose flour -In a food processor, combine flour, sugar,
2 tbsp sugar butter, and vegetable shortening.
5 tbsp cold butter -Add vanilla and lemon, and just enough of
the ice water that the dough comes together
¼ cup cold vegetable shortening
-Refrigerate for at least 2hrs or freeze for
1 tsp lemon juice (about ¼ small lemon) about 30min.
1 tsp vanilla extract Note: This dough can be made ahead of time
¼ cup ice water and stored in the refrigerator for up to a few
days or in the freezer for longer.
Filling
3lbs Granny Smith apples (about 7 apples;; -Place butter in saucepan on the stove on
Cortland, Jonagold, Northern Spy, and Pink medium-low heat. The butter will melt and
Lady apples work well too) eventually become translucent. Once this
6 tbsp butter
¼ cup flour butter off heat and pour into separate bowl
2 tsps cinnamon -Peel apples and slice them very thinly.
⅓ cup dark brown sugar -Add cinnamon first, then lemon, vanilla, the
2 tsp vanilla browned butter, sugar, and flour. Mix and set
1 tsp lemon juice (about ¼ small lemon) aside.

33
Topping
⅔ cup flour -Melt the butter in the microwave

2 tbsp granulated sugar -Mix in flour, both sugars, and cinnamon
⅙ cup dark brown sugar using a fork.
cinnamon
4 tbsp butter
Assembly
-1 egg, beaten -Roll out dough to about ¼ in in thickness and
place into a 9in pie pan that has been
sprayed with cooking spray.
-Trim the edges and brush them with milk or
egg to prevent from burning while cooking.
-Fill the crust with apple mixture.
-Top with an even layer of crumble topping.
-Cook covered with aluminum foil at 425 for
30min, then uncovered at 375deg for ~20
more minutes.

Variations:

Double crust: Double the crust recipe. Instead
of crumble topping, roll out second crust, cut
shapes or slits to allow steam to escape, and lay
over pie filling. Fold edges of top crust under
edges of bottom crust and crimp. Brush all of
the exposed crust with egg and bake.

Vegan:Pie crust and topping: replace butter with
equivalent amount of Earth Balance
Filling: Replace browned butter with 4 tbsp
melted Earth Balance

34
Mini Pies (makes 24): Double the crust recipe and the topping recipe. Instead of slicing the
apples, finely dice them. Once the dough is rolled out, use a biscuit cutter or mug to cut 24
rounds of dough and place into a muffin tin that has been sprayed with cooking spray. Fill with
apple mixture, top with crumble, and bake at 425 degF until apples are tender and crust is
golden brown, about 15-20min.

35

Sweet Potato Pie

Crust
2 tbsps sugar butter, and vegetable shortening.
5 tbsps cold butter
-Add vanilla and lemon, and just enough of
1 tsp lemon juice (about ¼ small lemon)
1 tsp vanilla extract -Refrigerate for at least 2hrs or freeze for
¼ cup ice water about 30min.

Note: This dough can be made ahead of time
and stored in the refrigerator for up to a few
Filling
2 cups peeled, cooked sweet potatoes -Place butter in saucepan on the stove on
2 eggs medium-low heat. The butter will melt and
1 tsp cinnamon eventually become translucent. Once this
1 tsp pumpkin pie spice
turns the color of caramel. Immediately take
1 ¼ cup dark brown sugar butter off heat and pour into separate bowl
1 tbsp vanilla
6 tbsps butter -In a food processor, combine browned butter
1 cup heavy cream and rest of filling ingredients.
¼ tsp salt

36

Assembly
1 egg, beaten -Roll out dough to about ¼ in in thickness and

-Trim the edges and brush them with egg to
prevent from burning while cooking.

-Fill the crust with sweet potato mixture.

-Bake at for 40-50min, until filling is set.

Optional: with Marshmallow
Meringue

Meringue
5 egg whites -Place all meringue ingredients in a mixer

1/4 tsp cream of tartar bowl with a whisk attachment
1/2 cup sugar -Whisk on high until mixture forms stiff peaks,
1 cup marshmallow fluff about 10min
2 tsp vanilla -Top hot pie with egg white mixture, being
sure to spread it all the way to the crust so it
forms a seal
-Place pie under broiler set to low until the
meringue begins to brown (about 1 min)
37

Candied Pecan Pie

Crust
5 tbsps cold butter -Add vanilla and lemon, and just enough of the
ice water that the dough comes together.
-Refrigerate for at least 2hrs or freeze for about
1 tsp lemon juice (about ¼ small lemon) 30min.
¼ cup ice water and stored in the refrigerator for up to a few days
or in the freezer for longer.
Filling
1 ½ cups pecans -Place butter in saucepan on the stove on
1 tbsp vanilla extract medium-low heat. The butter will melt and
1 stick unsalted butter eventually become translucent. Once this
3 eggs happens, whisk constantly until the butter turns
½ tsp apple cider vinegar the color of caramel. Immediately take butter off
¾ cup dark brown sugar heat and pour into separate bowl
1 cup light corn syrup -Allow butter to cool a little before proceeding
cinnamon sugar -Combine browned butter, vinegar, brown sugar,
and corn syrup and mix well.
-Mix in eggs one at a time.
-Place half the pecans in a separate bowl and
add just enough vanilla extract to coat them.
-Toss pecans in cinnamon sugar and set aside.
-Chop other half of pecans into small pieces.

38
Assembly
1 egg, beaten - Roll out dough to about ¼ in in thickness and
place into a 9in pie pan that has been sprayed
with cooking spray.
-Cover the bottom of the crust with chopped
pecans.
-Pour in filling mixture.
-Top with cinnamon-sugar coated pecans
-Place pie in oven then turn down the
temperature to 350 degF. Bake for 30min
uncovered.
-Cover with tin foil and bake an additional 25 min
or until pie is set

39
Butterscotch Mini Pies

Preheat oven to 350 degF. (makes 24 mini pies)
Crust
2 1/2 cups all purpose flour -In a food processor, combine flour, sugar,
¼ cup sugar butter, and vegetable shortening.
10 tbsps (1 stick + 2 tbsps) cold butter -Add vanilla and lemon, and just enough of the
1/2 cup cold vegetable shortening ice water that the dough comes together
1 tsp lemon juice -Split dough in half and form each half into a
2 tsp vanilla extract round disk.
1/2 cup ice water -Refrigerate for at least 2hrs or freeze for about
30min.
Filling
1 cup heavy cream -Microwave cream and milk together on high
2 cups whole milk for 3min or until hot.
1 tbsps vanilla extract -Place butter in a large saucepan on the stove
4 tbsps unsalted butter on medium-low heat. The butter will melt and
9 egg yolks eventually become translucent. Once this
3 tbsps corn starch happens, whisk constantly until the butter turns
¾ cup dark brown sugar the color of iced tea.
pinch ground cinnamon -Whisk in ½ cup brown sugar, then gradually
whisk in hot milk and cream mixture. Remove
from heat.
-In a separate heat-safe bowl, whisk together
egg yolks, vanilla, cinnamon, corn starch, and
remaining ¼ cup brown sugar. Continue to
whisk and gradually add some of the milk
mixture. Once egg mixture is warm, whisk all of
it into the saucepan.
-Place saucepan back on medium heat,
whisking often, until the mixture thickens. Once
thick enough to coat the back of a spoon,
remove from heat and set aside.

40
Assembly
-Roll out dough to about ¼ in in thickness.

-Using a biscuit cutter or mug, cut 24 rounds of
dough and place into a muffin tin that has been
-Fill each crust with butterscotch filling mixture
-Bake pies until crust is golden brown and filling
is set, about 15-20min.
-Place pies in refrigerator and allow them to
cool completely before serving.

41

Triple Chocolate Cream Pie

Crust
1 + 2 tbsps cup all purpose flour -In a food processor, combine flour, sugar,
¼ cup unsweetened cocoa powder cocoa powder, butter, and vegetable
3 tbsps sugar shortening.
-Add vanilla and just enough of the ice water
5 tbsps cold butter
that the dough comes together.
¼ cup cold vegetable shortening -Refrigerate for at least 2hrs or freeze for
1 tsp vanilla extract about 30min.
¼ cup ice water Note: This dough can be made ahead of time
- Roll out dough to about ¼ in in thickness
and place into a 9in pie pan that has been
-Trim excess dough around the pan and
crimp the edges.
-Place pie weights or a second pie pan on top
and bake until crust is cooked completely,
about 15min.
Ganache
8oz dark chocolate, chopped -Microwave cream on high for 1 ½ min
fully combined
-Pour ganache (reserve a few tbsps) into pie
crust and place in freezer until completely
cooled.
42

Mousse
8oz semisweet chocolate, chopped -Boil water in a saucepan

4 eggs -Separate eggs, placing egg whites in the
sugar bowl of a stand mixer and egg yolks in a heat
1 tsp vanilla safe-bowl
2 cups heavy cream -Add 1 cup heavy cream and 2 tbsp sugar to
¼ tsp cream of tartar egg yolks and place bowl on top of saucepan
of boiling water to create a double-boiler
-Whisk constantly until mixture thickens
enough to coat the back of a spoon, then
remove from bowl from heat (continue boiling
the water).
-Place chocolate in a heat safe bowl, pour
cream mixture over chocolate, and allow to sit
for 1-2min
-Whisk together cream mixture and chocolate
until fully combined
-Allow chocolate mixture to cool completely
-Add vanilla and ¼ cup sugar to egg whites
-Whisk egg whites over a double boiler,
whisking constantly, until they are hot to the
touch
-Place bowl of egg whites on stand mixer with
whisk attachment. Mix on high speed until stiff
peaks form
-Fold egg whites into cooled chocolate mixer
-In the same mixer bowl you used for the egg
whites, mix remaining cup of whipped cream
on high speed until stiff peaks form.
-Fold whipped cream into chocolate mixture
-Spread mousse into pie crust (you might not
use all of it) and place in the refrigerator to set
for at least 1hr.

Whipped Cream
-2 cups heavy cream -Place all whipped cream ingredients in the
-1 tsp vanilla bowl of a stand mixer with a whisk
-2 tbsps powdered sugar attachment.
-Whisk on high until stiff peaks form.
Assembly
-remaining ganache -Once mouse is set, drizzle with chocolate

-chocolate shavings ganache
-Top with whipped cream and chocolate
shavings
43

Strawberry Nutella Ganache Tart

Crust
2 cups all-purpose flour -Pulse together flour, sugar, salt, and butter in
¼ cup granulated sugar a food processor (or with a fork).
½ tsp salt -In a small bowl, mix together egg yolk,
2 sticks cold unsalted butter sweetened condensed milk, and vanilla
1 egg yolk extract.
2 ½ tbsps sweetened condensed milk -Slowly add egg mixture to food processor
1 tsp vanilla extract and pulse until combined.
-Roll out dough on floured surface until it’s
about ¼ in thick
-Press dough into 10” tart pan and trim off
excess (there should be a lot of extra dough)
-Bake until golden brown, about 15min.
-Allow to cool completely before filling.
Filling
10oz dark chocolate -Microwave cream on high for 1 ½ min

1 cup heavy cream -In a heat-safe bowl, pour hot cream over
¼ cup (or more if you want) Nutella chocolate and allow to sit for 1-2min
1 pint strawberries -Whisk together cream and chocolate until
fully combined
-Allow chocolate mixture to cool completely,
then spread in crust in an even layer.
-Drizzle Nutella over chocolate mixture
-Hull and slice strawberries and arrange in a
decorative pattern on top.

44
Peach Cobbler Pie

Crust
Filling
3lbs ripe peaches (about 7-8 peaches) -Place butter in saucepan on the stove on
6 tbsp butter medium-low heat. The butter will melt and
¼ cup flour eventually become translucent. Once this
1 ½ tsp ground cinnamon
¼ tsp ground ginger butter off heat and pour into separate bowl
⅓ cup dark brown sugar -Peel peaches and slice them very thinly.
2 tsp vanilla -Add cinnamon and ginger first, then lemon,
1 tsp lemon juice (about ¼ small lemon) vanilla, browned butter, sugar, and flour. Mix
and set aside.

Topping
⅔ cup flour -Melt the butter in the microwave.

2 tbsps granulated sugar -Mix in flour, both sugars, and cinnamon
⅙ cup dark brown sugar using a fork.
cinnamon
4 tbsps butter
Assembly
-1 egg, beaten -Roll out dough to about ¼ in in thickness and
-Trim the edges and brush them with milk or
egg to prevent from burning while cooking.
-Fill the crust with peach mixture.
-Top with an even layer of crumble topping.
45
-Cook covered with aluminum foil at 425 for
30min, then uncovered at 375deg for ~20
more minutes.

46
Black-and-Blueberry Mini Pies

Crust
Filling
1 pint fresh blackberries -Mix together blackberries, blueberries, lemon

1 cup blueberries (fresh or frozen) juice, and vanilla extract.
½ cup granulated sugar -Fold in cornstarch, sugar, and lemon zest.
1 ½ tbsps cornstarch
1 tsp vanilla
½ tsp lemon juice
¼ tsp lemon zest
Assembly
-1 egg, beaten -Roll out dough to about ¼ in in thickness.
-2 tbsps cold butter, diced -Using a biscuit cutter or mug, cut 12 rounds
of dough and place into a muffin tin that has
been sprayed with cooking spray.
-Fill each crust with blackberry-blueberry
mixture
-Place diced butter on top.
-Roll out remaining dough and cut out shapes
with knife or mini cookie cutter. Brush with
egg and place on top of each mini pie.
-Bake pies until crust is golden brown, about
15-20min.

47
Strawberry Rhubarb Mini Pies

Crust
5 tbsps cold butter -Add vanilla and lemon, and just enough of
Filling
1 pint fresh strawberries, diced -Mix together strawberries, rhubarb, sugar,

2-3 stalks rhubarb, diced and lemon juice
3/4 cup granulated sugar -Allow mixture to sit for about 30min so that
strawberries start to release their juice.
1 ½ tbsps minute tapioca
-Drain the juice that’s accumulated in the
1 tsp vanilla mixing bowl.
½ tsp lemon juice -Add in vanilla, cinnamon, and lemon zest.
¼ tsp lemon zest
pinch ground cinnamon
Assembly
-1 egg, beaten -Roll out dough to about ¼ in in thickness.
-2 tbsps cold butter, diced -Using a biscuit cutter or mug, cut 12 rounds
of dough and place into a muffin tin that has
been sprayed with cooking spray.
-Fill each crust with strawberry-rhubarb
-Place diced butter on top.
-Roll out remaining dough and cut out shapes
with knife or mini cookie cutter. Brush with
egg and place on top of each mini pie.
-Bake pies until crust is golden brown, about
15-20min.

48

Traditional Pumpkin Pie

Crust
5 tbsps cold butter
-Add vanilla and lemon, and just enough of
the ice water that the dough comes together.
1 tsp lemon juice (about ¼ small lemon)
1 tsp vanilla extract -Refrigerate for at least 2hrs or freeze for
¼ cup ice water about 30min.

Filling
1 15oz can pumpkin puree -Whisk together pumpkin puree, eggs, and
2 eggs + 1 egg yolk egg yolk.
1 ½ tsp cinnamon
-Add melted butter, vanilla, and heavy cream.
1 tsp pumpkin pie spice

1 ¼ cup dark brown sugar -Mix in cinnamon, pumpkin pie spice, and
1 tbsp vanilla pumpkin.
4 tbsps butter, melted
1 cup heavy cream
¼ tsp salt

49
Assembly
1 egg, beaten -Roll out dough to about ¼ in in thickness and


-Fill the crust with pumpkin mixture.

-Bake at for 40-50min, until filling is set.

50
Stone Fruit Tart
with Brown Butter Custard

Crust
9 tbsps (1 stick + 1 tbsps) unsalted butter -Cream together butter and sugar.
½ cup granulated sugar -Add egg, vanilla, and cream and mix until
pinch of salt smooth.
½ large egg, beaten -Add flour and salt and mix until dough just
1 tbsp milk or heavy cream comes together.
1 tsp vanilla extract -Shape dough into flattened disk, wrap in
1 ¾ cups all-purpose flour plastic wrap, and chill for at least 2hrs in the
refrigerator or 45min in the freezer.
Filling
4-6 pieces stone fruit (peaches, nectarines, -Place butter in saucepan on the stove on
apricots, and/or plums) medium-low heat. The butter will melt and
4 eggs eventually become translucent. Once this
½ cup granulated sugar happens, whisk constantly until the butter
½ cup brown sugar turns the color of iced tea. Immediately take
1 cup (2 sticks) unsalted butter butter off heat and pour into separate bowl.
⅓ cup all purpose flour -Whisk together eggs, vanilla, and both
2-3 tsp vanilla extract sugars.
½ tsp salt -Once brown butter has cooled slightly, slowly
pinch ground cinnamon whisk it into the egg mixture.
-Whisk in flour, salt, and cinnamon and set
custard mixture aside.
-Remove pits from and thinly slice stone
fruits.
Assembly
-Roll out dough to about ¼ in in thickness and

place into an 11” tart pan that has been
-Bake crust until it’s just dried out, about
20min.
-Arrange fruit slices in crust.
-Pour in custard mixture.
-Bake until custard is set and stone fruit is
tender, about 50min.

51

52

BARS AND COOKIES

53

54

Brown Butter Chocolate
Chip Cookies

2 1/4 cup all-purpose flour -Place butter in saucepan on the stove on
1 teaspoon baking soda medium-low heat. The butter will melt and
1/2 teaspoon of sea salt, plus more for eventually become translucent. Once this
sprinkling happens, whisk constantly until the butter
½ tsp cinnamon turns the color of iced tea. Immediately take
2 sticks (1 cup) unsalted butter butter off heat and pour into separate bowl.
1 1/2 cups packed dark brown sugar Place butter in freezer and allow to cool
1/4 cup granulated sugar completely before proceeding.
1 large egg plus 1 egg yolk -Cream together browned butter and both
1 tbsp vanilla extract sugars.
1 tablespoon sour cream -Mix in egg, vanilla, and sour cream
1 cup semi-sweet chocolate chips -Add dry ingredients (flour, salt, baking soda,
1/2 cup milk chocolate chips cinnamon) and mix until dough forms
-Mix in chocolate chips
-Refrigerate dough for at least 2hrs (or freeze
for 40min)
-Shape dough into 1in balls and place on
lined cookie sheet, sprinkle with salt
-Bake for exactly 8min

Variations:
White Chocolate Macadamia Cookies: Replace chocolate chips with 1 cup chopped
macadamia nuts and 1 cup white chocolate chips.

55
Cookie Brownies

Brownie batter
1 cup (2 sticks) butter -Place butter and 16oz chocolate and in a
16oz chopped semisweet chocolate (or 3 microwave safe bowl. Heat in 1min intervals, stirring
cups semisweet chocolate chips) between, until completely melted
1 cup granulated sugar -Add both sugars and mix well
1 cup brown sugar -Add eggs one at a time and stir until well
6 eggs combined, then add vanilla
2 tsps vanilla -Stir in flour, cocoa powder, and salt
1 tsp salt -Fold in chocolate chips.
1 ¼ cups flour
¼ cup cocoa powder
1 cup semisweet chocolate chips
(preferably mini)
Cookie dough
1 stick butter, softened -Combine flour, salt, baking soda, and cinnamon in
6 tablespoons granulated sugar a small bowl and set aside.
6 tablespoons brown sugar -In a separate bowl, beat granulated sugar, white
1 egg sugar, butter, and vanilla until creamy.
1 cup + 2 tablespoons flour -Add egg and stir until well combined.
½ teaspoon baking soda -Gradually beat in dry ingredients.
½ teaspoon salt -Mix in chocolate chips or peanut butter chips and
2 teaspoons vanilla extract peanut butter.
Either 1 cup peanut butter chips and a few
spoonfuls peanut butter or 1 cup chocolate
chips

Assembly
1. Line 9”x13” baking pan with aluminum foil and coat with cooking spray.
2. Pour in brownie batter in even layer.
3. Place cookie dough in ~1-2tbsp clumps on top.
4. Bake until a fork inserted in the center comes out clean, approximately 40min.

Variation:
Oreo cookie brownies: Need about 20 double stuffed oreos. Double cookie dough recipe.
Spread cookie dough in an even layer on the bottom of the pan about ½-¾ of an inch thick (you
may not need all of it). Arrange a layer of oreos on top of cookie dough. Pour brownie batter on
top and spread evenly. Bake until a fork inserted in the center comes out clean, approximately
45-50mins.
56

Double Chocolate Cookies

10 tbsps (1 stick + 2 tbsps) unsalted butter -Cream together butter and both sugars
¾ cup packed brown sugar -Mix in egg and vanilla
¼ cup granulated sugar -Add dry ingredients (flour, cocoa powder,
1 egg salt, and baking powder) and mix until fully
2 tsp vanilla incorporated (dough will be sticky)
1 cup all-purpose flour -Fold in chocolate chips
⅔ cup unsweetened cocoa powder -Chill dough for at least 2hrs in refrigerator or
½ tsp baking soda 45min in the freezer
¼ tsp salt -Form dough into 1” balls and place on a lined
1 cup semisweet chocolate chips cookie sheet.
¼ cup milk chocolate chips -Bake for 10min.

57

Orange Shortbread
Cookies
(dipped in Chocolate and
Toasted Hazelnuts)

Cookies
3 sticks unsalted butter -Cream together butter, sugar, and orange

1 cup granulated sugar zest.
1 tsp vanilla extract -Mix in vanilla and orange juice.
3 ½ cups all-purpose flour -Incorporate flour and salt.
¼ tsp salt -Chill dough for 30min in the refrigerator.
zest of 1 orange -On a floured surface, roll dough until it’s ½ in
1 tbsp juice from the orange thick.
-Cut into 2”x1” rectangles, or your favorite
shapes.
-Bake until edges begin to brown, about
20min.

Note: If making ahead of time, place dough
inside a gallon-sized zip-lock bag and flatten
until the dough is in a ½ in thick sheet. Chill
until very firm. Then cut dough into desired
shapes and store in freezer until ready to
bake.
Optional: Chocolate Hazelnut Coating
-6ish oz your favorite chocolate -Place chocolate in a heat safe bowl and melt
-handful of toasted hazelnuts, chopped over a double boiler or in the microwave in
20sec intervals, stirring in between.
-Dip each cookie in chocolate, leaving some
of the cookie exposed.
-Sprinkle with chopped hazelnuts

58
Christmas Sugar
Cookies

2 ¼ cups all-purpose flour -Place flour, both sugars, baking soda, salt,
½ cup granulated sugar cream of tartar, and butter in a food processor
½ cup powdered sugar and pulse together until butter is fully
⅛ tsp baking soda incorporated.
⅛ tsp cream of tartar -Add egg, vanilla, and lemon zest and pulse
½ tsp salt just until dough comes together.
12 ½ tablespoons cold unsalted butter, diced - Remove dough from food processor and
1 egg knead on a floured surface.
1 tbsp vanilla extract -Split dough in two, form each half into a
sprinkles, colored sugar, or other decorations flattened disk, wrap in plastic wrap, and chill
in the refrigerator for at least 2hrs or in the
freezer for at least ⅓ hour.
-Once dough is chilled, roll each disk on a
floured surface until it’s about ¼ in thick. Cut
out cookies using cookie cutters
-Place cookies on lined baking sheets and
decorate with sprinkles.
-Bake until golden brown, about 10min.

59
Campfire Bars

14 graham crackers (1 ½ sleeves) -Crush graham crackers into crumbs in food
6 tbsps unsalted butter processor
~2 cups chocolate chips -Melt butter and add to graham cracker
mini marshmallows crumbs. (The mixture should be the
consistency of wet sand. If it’s too dry, add
more butter.)
-Press mixture into the bottom of a lined
9”x13” pan
-Bake for about 15min.
-Cover graham cracker crust with an even
layer of chocolate chips, then a layer of mini
marshmallows.
-Bake the chocolate is melted and the
marshmallows are golden brown, about 10-
15min.

60
Peanut Butter Cookie Bars

2 ¼ cups all-purpose flour -Combine flour, salt, baking soda, and

¾ cup granulated sugar cinnamon in a small bowl and set aside.
1 cup brown sugar minus 2 tbsps -In a separate bowl, beat granulated sugar,
2 eggs white sugar, butter, and vanilla until creamy.
1 tsp baking soda -Add egg and stir until well combined.
½ tsp salt -Gradually beat in dry ingredients.
2 tsp vanilla extract -Mix in peanut butter chips and peanut butter.
⅓ cup smooth peanut butter -Spread dough on a lined cookie sheet in an
1 bag (about 1 ½ cups) peanut butter chips even layer, leaving a hole in the middle
-Bake until golden brown, about 20-25min.

61

Peppermint Meringues

5 egg whites -Place all meringue ingredients in a mixer

½ tsp cream of tartar bowl with a whisk attachment
¼ cup sugar -Whisk on high until mixture forms stiff peaks,
1 cup marshmallow fluff about 10min
½ tsp peppermint extract -Fold in chocolate shavings
¼ tsp vanilla extract -Pipe onto a lined cookie sheet, leaving space
¼ cup chocolate shavings in between meringues.
-Bake until meringues firm up, about 90min.
-Turn off oven and allow meringues to cool in
the oven.
-Store in an airtight container in a dry place
(do not refrigerate).

Candy Cane Swirl (optional): Turn a pastry bag inside out and paint stripes of gel food
coloring (using a knife or small paintbrush) starting near the tip and continuing down the length
of the bag. Flip the bag right side out and fill with egg white mixture. Swirl pattern will form as
the mixture is piped.

62

63

64
v

CANDY AND

CONFECTIONARY

65

66

Oreo Fudge

4 cups white chocolate chips -Place the white chocolate chips in a heat
1 cup crushed oreos + extra for topping safe bowl and microwave in 30sec intervals,
2 cups sweetened condensed milk stirring in between, until the chocolate is
¼ cup heavy cream completely melted.
-Mix in heavy cream and sweetened
condensed milk.
-Fold in 1 cup crushed oreos.
-Pour fudge into a lined 10”x7” pan and
sprinkle remaining oreo on top.
-Place in freezer until fudge sets, about 30-
45min.
67

Chocolate Peanut Butter
Fudge

3 ¼ cups semisweet chocolate chips -Place 3 cups chocolate chips and 1 cup
1 cup peanut butter chips peanut butter chips in separate heat safe
½ cup mini peanut butter cups bowls
2 cups sweetened condensed milk -Microwave the chocolate chips in 30sec
¼ cup heavy cream intervals, stirring in between until the
chocolate is completely melted.
-Repeat for the peanut butter chips.
-Mix together heavy cream and sweetened
condensed milk.
-Mix ¾ the condensed mixture into the
chocolate chips and the rest into the peanut
butter chip.
-Pour half of the chocolate mixture into a lined
10”x7” baking pan. Then add peanut butter
mixture and remaining chocolate mixture in
spoonfuls on top to create a marbled look.
-Sprinkle peanut butter cups and chocolate
chips on top and press into fudge.
-Place in the freezer until firm, about 30min.

68
2
Peppermint Bark Fudge

2 cups semisweet chocolate chips -Microwave the chocolate chips in 30sec
2 cups white chocolate chips intervals, stirring in between until the
½ cup mini peppermint patties chocolate is completely melted.
2 cups sweetened condensed milk -Repeat for the peanut butter chips.
1 tsp peppermint extract -Mix together heavy cream and sweetened
¼ cup heavy cream condensed milk.
1 handful crushed candy canes or peppermint -Mix half the condensed mixture into the
hard candies semisweet chocolate chips and the other half
into the white chocolate chips.
-Mix each until combined.
-Pour semisweet chocolate mixture into a
lined 10”x7” baking pan in an even layer.
-Sprinkle peppermint patties on top, reserving
a few for decoration.
-Pour white chocolate mixture on top in an
even layer (Optional: reserve about ¼ cup
white chocolate mixture and add red food
coloring to it. Then swirl on top of white
chocolate layer.)
-Sprinkle crushed candy canes and remaining
peppermint patties on top and press into
fudge.
-Place in the freezer until firm, about 30min.

69

It’s Your Thing Fudge

Do what you wanna do

White chocolate-cranberry-pistachio

1 14oz can sweetened condensed milk -Place the chocolate chips in a heat safe bowl
3 ½ cups your favorite chocolate (or white and microwave in 30sec intervals, stirring in
chocolate, peanut butter, butterscotch, etc.) between, until the chocolate is completely
chips melted.
3-4 tbsps heavy cream -Mix in heavy cream and sweetened
whatever else you want (suggestions: mini condensed milk.
candies, dried fruits, nuts, pretzels, potato -Fold in fillings of your choice.
chips, more chocolate) -Pour fudge into a lined 10”x7” pan and place
in freezer until fudge sets, about 1 hr.

All the chocolate I could find

70

Pomegranate-Orange
Bark

24oz dark or semisweet chocolate, chopped -Place dark chocolate a heat safe bowl
(or about 4 cups semisweet chocolate chips) -Microwave the chocolate chips in 30sec
24oz white chocolate, chopped (or about 4 intervals, stirring in between until the
cups white chocolate chips) chocolate is completely melted.
zest of two oranges -Spread the dark chocolate in a thin, even
½ cup pomegranate seeds layer on a large lined cookie sheet.
-Place in refrigerator or freezer until firm.
-Place dark chocolate a heat safe bowl
-Microwave the white chocolate in 30sec
intervals, stirring in between until the
chocolate is completely melted.
-Mix in orange zest.
-Spread a thin, even layer of the white
chocolate mixture on top.
-Sprinkle with pomegranate seeds and lightly
press them into the chocolate.
-Refrigerate until firm.
-Break bark into pieces.

71

72

TEA CLASSICS

73

74

Chocolate Chip
Scones

5 ¼ cups flour -Blend butter and dry ingredients (flour,

¾ cup granulated sugar sugar, baking powder, cinnamon salt)
2 ½ tbsps baking powder -Mix in eggs
1 ½ tsp salt -Continue mixing and gradually add milk until
1 tsp cinnamon dough just comes together (you might not
1 cup (2 sticks) unsalted butter, chilled need all of the milk)
3 eggs -Fold in chocolate chips
1 cup + 2 tbsps milk -Turn dough onto a lightly floured surface and
3 cups semisweet chocolate chips knead for 2min
-Roll dough into a ½ thick sheet and cut into
small triangles (about 1 ½ in)
-Place on lined cookie sheet and bake until
scones turn golden brown (about 15-20min)

Variations
Raisin: replace chocolate cups with 2 cups raisins
Cranberry white chocolate: replace chocolate chips with 1 ½ cups dried cranberries, 1 ½ cups
white chocolate chips, and 1 tsp orange zest. Omit cinnamon.

75

Baked Brie

1 sheet frozen puff pastry dough, thawed -Lay the wedge of brie flat and cut in half
1 egg, beaten parallel to the cutting surface
1 wedge brie -On the bottom half, sprinkle brown sugar and
~3 tbsps brown sugar dried cranberries.
1 handful dried cranberries -Place other half of the brie on top
-Wrap the brie wedge in puff pastry (pace the
brie in the middle of the pastry sheet with the
corner of the wedge pointed towards one of
the corners of the sheet. Fold pastry sheet up
and over the sides of the wedge. It’s okay if
the pastry sheet doesn’t cover the upturned
side of the brie entirely.)
-Flip brie over (so the seams in the pastry
sheet are facing down) onto a lined baking
sheet.
-Brush all of the exposed puff pastry with egg
-Bake until golden brown, about 30min

Variations
Apple Baked Brie: Replace dried cranberries with apple slices tossed in cinnamon-sugar
Pumpkin-Speculoos Baked Brie: Reduce brown sugar 1 tbsp and omit dried cranberries.
Spread one half of the brie with canned pumpkin pie mix (or pumpkin puree + brown sugar and
pumpkin pie spice to taste) and the other half with Speculoos cookie butter. Sprinkle brown
sugar on either half of the brie and press the halves together.
Apricot Baked Brie: Replace dried cranberries with a handful of dried apricots

76

Monkey Bread

-2 canisters refrigerated Pillsbury biscuits

Caramel: In a sauce pan, place 1 cup brown
-1 cup brown sugar
sugar and just enough water so that all the
-3/4 cup (1 1/2 sticks) butter
sugar gets wet. Place on stove at medium
-granulated sugar
heat. Once the sugar starts to boil, add 1 1/2
-cinnamon
sticks of butter. Once all the butter is fully

incorporated and the mixture thickens, turn off
the heat and set aside.
Biscuits: While you're waiting, cut your

biscuits into quarters. Then toss the quarters
in cinnamon sugar (about 2 parts sugar, 1
part cinnamon).
Assembly: In a bundt pan, pour in caramel to

coat the bottom, then alternate layering
biscuit pieces and more caramel.
Bake for about 30-40min

Variations:
Apple monkey bread: Chop large granny smith apple into 1/2in cubes and toss in cinnamon
sugar. Fold each biscuit quarter around a piece of apple before tossing biscuits in cinnamon
sugar.
Pumpkin monkey bread: Add ⅓ cup pumpkin puree to caramel after it comes off the heat.
Chocolate monkey bread: Place 2-3 chocolate chips in each biscuit quarter before coating in
cinnamon sugar. During assembly, drizzle Nutella in addition to caramel between biscuit layers.
77
Maple bacon: Dice and fully cook ¼ pound bacon. Add 1/3 cup dark maple syrup to the sugar
when making caramel. During assembly, sprinkle bacon in addition to drizzling caramel caramel
between biscuit layers.
White chocolate macadamia: During assembly, sprinkle white chocolate chips and
macadamia nuts in addition to drizzling caramel caramel between biscuit layers.

78
Cheesecake Bars

Crust
-Melt butter and add to graham cracker
crumbs. (The mixture should be the
consistency of wet sand. If it’s too dry, add
more butter.)
9”x13” pan and bake for 15min
Filling
16oz cream cheese -Mix cream cheese until softened, using the
2 large eggs stand mixer dough attachment
½ cup sugar -Incorporate eggs one at a time
¼ cup milk -Switch to whisk attachment, to reduce lumps
4 tbsps lemon juice -Add milk, lemon juice, and vanilla
2 tsp vanilla -Pour filling into crust and bake for (ask Anne)

79
Egg Salad Tea Sandwiches

Egg Salad
10 eggs -Place eggs in a pot and add enough cold

2 cups mayonnaise water to cover them.
2 tbsps mustard powder -Place pot on medium heat and bring water to
1 tsp paprika a boil.
1 pinch cumin -Once water is boiling, turn off heat and let
1 pinch pepper eggs sit in water for ~10 min
½ tsp salt -Peel and dice eggs
1 tbsps sugar -Add all other ingredients and mix well
Assembly
Your favorite sliced bread -Remove crusts from bread.

-Spread egg salad between two slices of
bread.
-Cut bread in half to make two rectangles,
then cut each rectangle diagonally to make
triangles.

80
Congo Bars

~2 cups chocolate chips -Melt butter and add to graham cracker
Shredded coconut crumbs. (The mixture should be the
½ cup Sweetened condensed milk consistency of wet sand. If it’s too dry, add
more butter.)
9”x13” pan
-Cover with an even layer of chocolate chips,
then a layer of shredded coconut
-Drizzle sweetened condensed milk over
coconut
-Bake until top is golden brown, about 25min

81
Hot Dip

8oz package cream cheese -Spread an even layer of cream cheese on
salsa the bottom of a lined 8”x8” baking pan.
shredded cheddar cheese -Pour a layer of salsa on top.
-Top with cheddar cheese
-Bake until cheese is melted, about 20min.
-Serve with tortilla chips or crackers.

Cold Dip

Refried Beans -In a large, shallow bowl, spread a thin layer

Guacamole of refried beans.
Sour Cream -Repeat with each of the other ingredients in
Salsa the order in which they’re written, finishing
Shredded Cheddar Cheese with a sprinkling of shredded cheddar cheese.
-Serve with tortilla chips or crackers.

82

83

84

RECIPES FROM
FRIENDS

85

86
Lemon Layer Cake by Annelie Herrmann

Cake
2¾ cup all-purpose flour -Line bottom of 2 nine inch cake pans and
½ tsp baking soda grease.
1½ tsp baking powder -Sift together flour, baking soda, baking
1 tsp salt powder, salt, and sugar. Set aside.
1½ cup sugar -Beat vegetable oil, butter, vanilla, and lemon
⅔ cup vegetable oil until light and fluffy.
1 cup butter -Beat in the eggs one at a time.
1 tsp vanilla -Fold in the lemon zest.
2 tsp lemon extract -Fold in the dry ingredients alternately with
3 large eggs the milk.
1 cup milk -Bake at 325 F for 30-35 minutes or until a
zest of two lemons wooden toothpick comes out clean.
Frosting
8 cups powdered sugar -Mix together the powdered sugar, lemon

2 cups butter zest, and butter until it becomes sort of
1 tsp lemon extract crumbly.
1 tsp lemon zest -Add the lemon extract and a little of the milk.
Up to 4 tbsps milk -Beat until smooth and fluffy, adding only
enough milk to bring the frosting to a creamy
spreadable consistency.

87
Carrot Cake by Annelie Herrmann

Cake
12 ounces (approx. 6 medium-sized) carrots -Line bottom of two 9-inch cake pans and
2½ cup flour grease.
1 tsp baking powder -Grate the carrots in a food processor, pulsing
1 tsp baking soda and scraping with spatula as needed. Set
¼ tsp. ground allspice aside.
¼ tsp. ground nutmeg -Sift together flour, baking powder, soda,
¾ tsp. cinnamon spices, and salt. Combine with carrots in
½ tsp. salt. mixing bowl until carrots are well-coated.
1⅓ cup sugar -Separately, combine sugars, eggs, yogurt,
¼ cup dark brown sugar and oil.
3 large eggs -Pour wet ingredients into carrot mixture and
¾ cup plain yogurt combine.
¾ cup vegetable oil -Pour into cake pans.
-Bake until a fork inserted comes out clean,
about 45-55min.

Frosting
8oz cream cheese -Whip cream cheese and butter until creamy.
4 tbsps butter -Add vanilla.
2½ cups powdered sugar -Add powdered sugar 1/2 cup at a time and
beat until smooth.

88
Funfetti Cake by Anne Mathews

Cake
3 ¾ cups all-purpose flour -Cream together butter and sugar.

¾ tsp baking soda -Mix in eggs and egg whites one at a time.
¾ tsp baking powder -Mix in vanilla extract.
1 tsp salt -In a separate bowl, combine dry ingredients
1 ½ cups (3 sticks) unsalted butter, softened (flour, baking soda, baking powder, salt).
1 ¾ cups granulated sugar -Alternate mixing in dry ingredients and
4 eggs buttermilk to egg and sugar mixture, starting
2 egg whites and ending with dry ingredients. Don’t
2 tsp vanilla extract overmix, some lumps are okay.
1 ½ cups buttermilk - Fold in rainbow sprinkles.
¾ cup rainbow sprinkles -Pour batter into a lined 9”x13” baking pan or
spoon into lined cupcake pans.
-Bake until fork inserted comes out clean,
about 45min for sheet cake or 15min for
cupcakes.
Frosting
2 sticks butter, softened -Cream butter in stand mixer with a whisk
3 ½ cups powdered sugar attachment at a high speed.
2 tsps vanilla extract -Turn mixer to the lowest speed, add

89
Saltine Toffee by Greta Wong

35-40 saltine crackers -Like a large cookie sheet or jelly roll pan with
1 cup (2 sticks) of butter aluminum foil and spray with nonstick cooking
1 cup light brown sugar spray.
8oz semisweet chocolate chips (about 1 ⅓ -Arrange saltines salt-side down in an even
cups) layer.
-In a medium saucepan, melt butter and
brown sugar together and boil until it turns a
caramel color (a few minutes).
-Remove caramel from heat and pour over
saltines in an even layer.
-Bake until just bubbly, 3-5min.
-Remove pan from the oven and pour
chocolate chips over crackers.
-Wait for chocolate chips to melt then spread
them into an even layer of chocolate using a
knife.
-Transfer the pan to the freezer until
completely cool, about 10min.
-Break into pieces.

90
Gluten Free Brownies by Annelie Herrmann
(for those who are and are not gluten-free)

6 tbsp. unsalted butter -Line an 8x8 or 9x9 inch square pan with foil
¾ cup granulated sugar and grease.
8 oz semisweet chocolate, chopped* -In a small saucepan set over low heat, melt
2 eggs, room temperature the butter, then add the sugar.
1 tsp vanilla extract -Once the sugar is incorporated, add the
1 tbsp unsweetened cocoa powder chopped chocolate, stirring until smooth.
3 tbsps cornstarch -Remove from the heat, pour into mixing
¼ tsp salt bowl, and beat for 2 minutes.
-Add the eggs, one at a time, then the vanilla
extract.
-Using a mesh sieve (or a sifter), sift the
cocoa powder and cornstarch, then add salt.
-Stir together, then beat the batter vigorously
for 1-2 minutes until batter is smooth and
shiny.
-Pour the batter into the prepared pan and
bake at 350 F for 22-30 minutes or until the
brownies are set in the center, taking care not
to over-bake.
-Remove from oven and let cool in the pan for
45 minutes before removing and slicing.

91
White Chocolate Snickerdoodle Blondies by Annelie Herrmann

2⅓ cup flour -Line a 9x9, 11x7, or 9x13 in baking pan with
1¼ baking powder foil and grease.
½ tsp salt -Combine flour, baking soda, and salt. Set
¾ cup butter, softened aside.
¾ cup sugar -Beat butter on high until creamy.
¾ cup light brown sugar -Add sugar to butter and beat until light and
2 large eggs fluffy (about 2 min)
2 tsp vanilla -Beat in eggs and vanilla.
1 cup white chocolate chips -On low speed, beat in dry ingredients until
cinnamon-sugar just combined
-Fold in white chocolate chips with a spatula.
-Spoon just enough batter into pan to
completely cover the bottom.
-Sprinkle cinnamon-sugar evenly over the
top.
-Spread the rest of the batter into the pan the
cinnamon-sugar will swirl up;; this is fine.
-Sprinkle cinnamon-sugar evenly over the
top.
-Bake until golden brown and a toothpick
inserted in the center comes out clean, about
30-35 min.

92
Crumb Coffee Cake by Anne Matthews

2 cups all-purpose flour -Whisk together flour, sugar, and salt in a
1 cup + 2 tbsps granulated sugar large mixing bowl.
1 tsp salt -Cut butter into small pieces and mix with a
10 tbsps (1 stick + 2 tbsps) unsalted butter fork or pastry blender until mixture forms
1 tsp baking powder coarse crumbs. Set aside 1 cup flour mixture.
½ tsp baking soda -Mix baking powder and baking soda into
¾ cup buttermilk remaining flour.
1 egg -Mix in buttermilk, egg, and vanilla.
2 tsp vanilla extract -Vigorously mix until batter is smooth and
⅔ cup packed brown sugar resembles frosting.
2 tsp ground cinnamon -Pour batter into a 9” springform pan sprayed
with nonstick cooking spray.
-Add brown sugar and cinnamon to reserved
flour mixture and mix with a fork.
-Sprinkle on top of batter, pressing crumbs in
slightly so they stick.
-Bake until a fork inserted into the center
comes out clean, about 50-60min.

93
Key Lime Coconut Bars by Vanessa Gonzalez

1 cup shredded sweetened coconut -Sprinkle coconut on a baking sheet and
1 ½ cups all-purpose flour bake until golden brown, about 7min,
½ powdered sugar tossing every few minutes.
6 egg yolks -Combine flour, sugar, and half the toasted
10 tbsp (1 stick + 2 tbsp) unsalted butter, diced coconut. Using a fork or pastry cutter, mix in
28oz (2 cans, about 3 cups) sweetened half the toasted coconut.
condensed milk -Press mixture into a lined 9”x13” baking
4 tsp grated lime zest pan and bake until golden brown, about
1 cup lime juice or ½ lime juice and ½ cup 20min. Allow to cool slightly.
lemon juice -Whisk together egg yolks and sweetened
condensed milk until thick.
-Gradually whisk in lime zest and juice.
-Pour into crust, top with remaining toasted
coconut, and bake until just hot, about 7min.
-Cool completely, then chill until ready to
serve.

94

Caramelized Onion and
Gruyere Biscuits
by Jessie Wyatt

2 small onions, thinly sliced -In a skillet over medium heat, melt 1tbsp
4oz gruyere cheese, cut into ½ in cubes butter and add olive oil.
9 tbsps (1 stick + 1 tbsp) unsalted butter, -Add onions, cover, and turn heat to low.
diced Allow onions to steam for 10min, stirring
1 tbsp olive oil occasionally.
2 ¾ cups all-purpose flour -Remove lid, and continue to cook onions,
1 tbsp granulated sugar stirring occasionally, until they turn brown.
2 tsps baking powder -Set aside onions to cool.
1 tsp baking soda -In a food processor or with a fork, combine
¾ tsp salt flour, sugar, baking soda, baking powder, and
1 cup buttermilk cold butter.
salt and ground pepper -Transfer from food processor to mixing bowl
and stir in gruyere.
-Pour buttermilk over cooled onions and stir.
Mix onion mixture into biscuit dough.
-Knead dough in the bowl a few times then
roll to 1” thickness on a floured surface. -
Using a knife or biscuit cutter, cut biscuits into
1” pieces and place on a lined cookie sheet or
in a mini muffin tin sprayed with cooking
spray.
-Sprinkle with salt and pepper and bake until
biscuits are golden brown, about 15min.

95

Chocolate Crinkle Cookies
by Hannah McCormack

2 ⅓ cups all-purpose flour -Beat together vegetable oil, sugar, and vanilla
2 tsp baking powder extract.
½ tsp salt -Add cocoa powder
2 cups granulated sugar -Mix in eggs one at a time.
¾ cup unsweetened cocoa powder -In a separate bowl, combine flour, baking
¾ cup vegetable oil powder, and salt.
4 eggs -Gradually add flour mixture to wet ingredients.
2 tsps vanilla extract -Cover and refrigerate dough until it’s easy to
⅓ cup powdered sugar (for tossing) handle (a few hours).
1 package candy cane Hershey’s kisses -Roll dough into balls, about 1-2 tbsp each.
(optional) -Toss dough balls in powdered sugar.
-Place on a lined cookie sheet.
-Optional: Press a Hershey’s kiss into each
dough ball.
-Bake about 10-13min.

96

Apple Roses by Jessie Wyatt

4 apples -Thinly slice apples and place in a heat-safe

2 sheets frozen puff pastry, thawed bowl.
apple butter -Add lemon juice and just enough water to
cinnamon cover the apples.
juice of half a lemon -Microwave on high until apples are soft,
water about 3-5min.
-Cut each puff pastry sheet into six strips.
-Spread apple butter on each strip.
-Place apple slices, overlapping, along the
top half of each strip of puff pastry.
-Roll each strip into a rose shape and place in
a lined muffin tin.
-Sprinkle with cinnamon.
Bake until puff pastry is golden brown, about
30-40min.

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Lowell Tea Cookbook

Quick-­breads and Muffins

Pies and Tarts

Bars and Cookies

Candy and Confectionery

Recipes from Friends

CAKES AND CUPCAKES

1 2/3 cups flour -­Combine butter, brown sugar, and

-­Strawberry slices -­Spread a spoonful of ganache on each

2 sticks butter -­Cream together butter and sugar.

6 tbsp butter -­Cream together butter and powdered sugar.

8oz semisweet chocolate, chopped -­Boil water in a saucepan.

Optional: Ganache topping

Candy Cane Cupcakes: Skip the chocolate

3 cups all-­purpose flour -­Cream together butter and sugar.

8 oz chocolate -­Microwave cream on high for 1min

5 egg whites -­Place all frosting ingredients in a mixer bowl

Any base -­Mix in vanilla!

Lemon, Lime, or Orange

Buttercream base -­Blend zest and juice into buttercream base.

Strawberry, Raspberry, or Blackberry

Dark, Milk, or White Chocolate

8oz your favorite chocolate -­Follow instructions for ganache base.

Dark chocolate ganache base -­Blend espresso into ganache base.

Cream cheese base -­Prepare cream cheese base with 1 additional

Buttercream base -­Blend peanut butter into buttercream base

White Chocolate Peppermint

Buttercream base -­Blend espresso into buttercream base.

Buttercream Base -­Blend rose water and vanilla into buttercream

⅔ cup flour -­Melt the butter in the microwave

5 egg whites -­Place all meringue ingredients in a mixer

-­Roll out dough to about ¼ in in thickness.

8oz semisweet chocolate, chopped -­Boil water in a saucepan

-­remaining ganache -­Once mouse is set, drizzle with chocolate

10oz dark chocolate -­Microwave cream on high for 1 ½ min

⅔ cup flour -­Melt the butter in the microwave.

1 pint fresh blackberries -­Mix together blackberries, blueberries, lemon

1 pint fresh strawberries, diced -­Mix together strawberries, rhubarb, sugar,

-­Roll out dough to about ¼ in in thickness and

BARS AND COOKIES

3 sticks unsalted butter -­Cream together butter, sugar, and orange

Optional: Chocolate Hazelnut Coating

2 ¼ cups all-­purpose flour -­Combine flour, salt, baking soda, and

5 egg whites -­Place all meringue ingredients in a mixer

5 ¼ cups flour -­Blend butter and dry ingredients (flour,

-­2 canisters refrigerated Pillsbury biscuits

Biscuits: While you're waiting, cut your

Assembly: In a bundt pan, pour in caramel to

Bake for about 30-­40min

10 eggs -­Place eggs in a pot and add enough cold

Your favorite sliced bread -­Remove crusts from bread.

Refried Beans -­In a large, shallow bowl, spread a thin layer

8 cups powdered sugar -­Mix together the powdered sugar, lemon

3 ¾ cups all-­purpose flour -­Cream together butter and sugar.

4 apples -­Thinly slice apples and place in a heat-­safe

You might also like

Quick-breads and Muffins

1 2/3 cups flour -Combine butter, brown sugar, and

-Strawberry slices -Spread a spoonful of ganache on each

2 sticks butter -Cream together butter and sugar.

6 tbsp butter -Cream together butter and powdered sugar.

8oz semisweet chocolate, chopped -Boil water in a saucepan.

3 cups all-purpose flour -Cream together butter and sugar.

8 oz chocolate -Microwave cream on high for 1min

5 egg whites -Place all frosting ingredients in a mixer bowl

Any base -Mix in vanilla!

Buttercream base -Blend zest and juice into buttercream base.

8oz your favorite chocolate -Follow instructions for ganache base.

Dark chocolate ganache base -Blend espresso into ganache base.

Cream cheese base -Prepare cream cheese base with 1 additional

Buttercream base -Blend peanut butter into buttercream base

Buttercream base -Blend espresso into buttercream base.

Buttercream Base -Blend rose water and vanilla into buttercream

⅔ cup flour -Melt the butter in the microwave

5 egg whites -Place all meringue ingredients in a mixer

-Roll out dough to about ¼ in in thickness.

8oz semisweet chocolate, chopped -Boil water in a saucepan

-remaining ganache -Once mouse is set, drizzle with chocolate

10oz dark chocolate -Microwave cream on high for 1 ½ min

⅔ cup flour -Melt the butter in the microwave.

1 pint fresh blackberries -Mix together blackberries, blueberries, lemon

1 pint fresh strawberries, diced -Mix together strawberries, rhubarb, sugar,

-Roll out dough to about ¼ in in thickness and

3 sticks unsalted butter -Cream together butter, sugar, and orange

2 ¼ cups all-purpose flour -Combine flour, salt, baking soda, and

5 egg whites -Place all meringue ingredients in a mixer

5 ¼ cups flour -Blend butter and dry ingredients (flour,

-2 canisters refrigerated Pillsbury biscuits

Bake for about 30-40min

10 eggs -Place eggs in a pot and add enough cold

Your favorite sliced bread -Remove crusts from bread.

Refried Beans -In a large, shallow bowl, spread a thin layer

8 cups powdered sugar -Mix together the powdered sugar, lemon

3 ¾ cups all-purpose flour -Cream together butter and sugar.

4 apples -Thinly slice apples and place in a heat-safe