Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350℉.
  2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
  3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
  4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
  5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
  6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
  7. Bake one tray at a time on the middle rack for 10-12 minutes.
  8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

Chocolate Ganache Sandwich Cookies

Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Ingredients
Servings: Cookies
Instructions
  1. Sift together flour, cocoa, baking powder and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
  3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
  4. Add dry ingredients to butter mixture and blend together until just incorporated.
  5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
  6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
  7. Preheat oven to 350℉ and line baking trays with parchment.
  8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
  12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
  13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes

-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

-I re-rolled the dough 3 times with no ill effect to the final cookie.

-Cookies are slightly crisp but soften when sandwiched together with the ganache.

-The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

-The cookie wafers can be made in advance and frozen until ready to assemble.

-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

Apple Date Cake with Pecan Streusel

Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Ingredients
Apple Date Cake
Pecan Streusel
Servings: pieces
Instructions
Pecan Streusel
  1. In a small bowl, stir together all ingredients and set aside.
Apple Date Cake
  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Ingredients
Servings: rolls
Instructions
  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes

-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

Broccoli Cheddar Soup


Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
Recipe Notes

-recipe yields 5 1/2- 6 cups.

-for vegetarian option, use vegetable broth instead of chicken broth.

-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.