Lemon Ice Cream

May 10, 2015May 23, 2015 ~ Marlee And Christie ~ Leave a comment

What’s this? ANOTHER lemon recipe? We’re sorry, but we bought so many Meyer Lemons we had to make as many recipes as we could.

Now here’s a fun story, after we made this and the ice cream was churning, we went to take a taste and realized we forgot to add sugar. So you could imagine our surprise when we went to taste it, and it was completely and totally bitter.

We added some bakers sugar, and it helped, but what we ended up having to freeze the ice cream, then let it melt completely and then re churn it. Despite our little flub, the ice cream was really quite delicious and we highly recommend this recipe.

And remember, DON’T FORGET THE SUGAR!

Lemon Ice Cream Ingredients

1 1/2 Cups Heavy Cream
1 Cup Whole Milk
3/4 Cup Sugar
2 Tablespoons Lemon Zest
1/8 Teaspoon Salt
6 Egg Yolks
3/4 Cup Lemon Juice

Step 1: Pour milk, cream, sugar, zest and salt in a medium sauce pan and bring to a boil. Stirring until all the sugar is dissolved.

Step 2: In a small separate bowl, mix together the egg yolks until smooth.

Step 3: Very slowly pour the hot cream/milk mixture into the yolk, making sure you are stirring constantly to prevent the eggs from curdling.

Step 4: Pour the egg/cream mixture back into the sauce pan and cook over medium low heat for 3-5 minutes and the mixture coats the back of the spoon. Remember to keep stirring constantly and do not let this mixture boil.

Step 5: Stir in the lemon juice and let cool on the counter until it’s at room temperature. Stir occasionally.

Step 6: Personally, we always make our ice cream base the day before we need it so it can chill overnight. This comes from tons of trial and error, but if you don’t have the time, chill in the fridge for at least 3 hours.

Step 7: Transfer the chilled mixture to the bowl of the ice cream maker and churn according to the manufactures setting.

Step 8: Freeze for at least four hours before serving. We served ours with…..LEMON CURD. Who needs chocolate sauce when you have lemon curd?!

Brown Sugar Maple Butter Caramel

April 25, 2015May 22, 2015 ~ Marlee And Christie ~ 1 Comment

You’re welcome. If these are 5 of your favorite words, then you might be Paula Deen.

This recipe is made with love, so naturally that means it doesn’t have calories.

Ingredients

1/2 cup of brown sugar
7 tablespoons of unsalted butter (basically 1 tbsp short of a stick)
1/4 tsp of maple extract
1/2 cup of real maple syrup
1/4 tsp of cinnamon
1/2 tsp of vanilla paste
2 pinches of fleur de sel
1/4 cup of heavy cream

Step 1:

Melt butter in a saucepan. Then add the brown sugar, keep stirring!

Step 2:

Add maple syrup and extract, cinnamon, vanilla paste, and fleur de sel.

Step 3:

Let it all meld together, then take it off the heat and let it sit for a minute.

Step 4:

Add heavy cream while stirring, then VOILA! It is done and once it’s cooled some, taste it! Don’t taste when it’s hot, otherwise you’ll be calling it your favorite mistake, yup that what Sheryl Crow’s song is about.

Meyer Lemon Curd

April 10, 2015May 22, 2015 ~ Marlee And Christie ~ 2 Comments

This curd may be one of the best things we have ever made. And the recipe comes from the Queen Ina Garten, so you know it’s good. And it’s easy.

Last week when we were shopping we saw Meyer Lemons, and this is first time we had seen them in the market so we obviously bought 6 bags of lemons not knowing what we were going to do, but we knew it would be something amazing.

This recipe was the first of many Meyer Lemon Recipes that we will be sharing. We’re honestly looking into buying a Meyer Lemon Tree so we have unlimited Meyer Lemons.

This curd is probably one of the best things you can make with these lemons. It’s so good, you can just eat it with a spoon or on toast.

Meyer Lemon Curd

What You Need:

A mini food processor (Or Big)
Saucepan
Wooden Spoon

Ingredients:

7 Meyer Lemons (3 if using regular lemons)
1/2 cup (from lemons above)
Meyer lemon zest (from the lemons used for juice)
1 1/2 cup bakers sugar
1 stick of unsalted butter (room temperature)
4 large eggs
1/8 teaspoon kosher salt

Step 1:

Because Meyer lemons are smaller you need more to make this curd, zest the lemons and try to avoid zesting the white part of the lemon, which is called the pith. After you zest the lemons cut the lemons in half and juice them.

Step 2:

In a food processor pulse together the sugar and lemon zest until the lemon zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Step 3:

Cream together the butter and then mix in the butter.

Step 4:

Beat in the eggs one at a time and then add the salt and lemon juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

We don’t have pictures for this step, because honestly, when we did it, we (Marlee) thought we screwed up. So we stopped taking pictures, BUT KEEP GOING. IT’S WORTH IT.

Step 5:

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken.

Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Look at how beautiful this is. So smooth, so creamy! So luscious!

Darkside Cookies

April 7, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Yup, thats right. These are the cookies that the Darkside has been promising if you join them.

Darkside Cookies

Ingredients

1 cup (2 sticks) cold butter, salted
1 cup white sugar
1/4 cup brown sugar
1/2 tsp instant espresso
1/2 cup dark cocoa powder
2 1/4 cup of AP flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1/2 cup of dark chocolate chunks
1 tsp vanilla

Step 1:

Preheat oven to 350° and line cookie sheets with parchment paper. Use Pam underneath the parchment paper to keep it from moving.

Step 2:

Cream together the butter and sugar in a mixer.

Step 3:

Add eggs, one at a time, and then the vanilla.

Step 4:

Mix together flour, baking powder, cocoa and espresso powder.

Step 5:

After that start putting in the flour/cocoa mixture in batches until fully mixed.

Step 6:

Mix or fold in the chocolate chips and chunks. Taste dough, because that’s what making cookies is all about!

Step 7:

Use an ice cream scoop to get uniform cookies. (Spray the scoop with Pam first so the dough doesn’t get stuck.)

Step 8:

Bake cookies for 10-14 minutes. We suggest to under bake them a little so they stay wonderfully chewy, so start at 10 minutes and decide from there.

ENJOY

The BEST Chocolate Chip Cookies

April 5, 2015May 22, 2015 ~ Marlee And Christie ~ 4 Comments

As you know, we LOVE cookies. And we are always looking for the best cookie recipe and when we stumbled upon Hugs and Cookies recipe, we had a good feeling.

The secret to her perfect cookies, is raising the base temperature of the oven and then lowering it as soon as the cookies go in to the oven. Because of this, it makes the outside of the cookie slightly crunchy and the inside is a gooey mess of deliciousness. When the cookies come out of the oven, they almost look like they are blushing. I kid you not. Blushing cookies. You will thank us, and then you will thank Hugs and Cookies, we certainly do! These are by far some of the best chocolate chip cookies we have ever made!

The BEST Chocolate Chip Cookies

Ingredients

2 1/4 cups AP flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
12 tablespoons butter (room temperature)
1 cup dark brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup bittersweet or dark chocolate chips (Ghiradhelli or Guittard)

Step 1:

Sift together the AP flour and baking soda, and then mix in the salt. Stir until combined and set aside.

Step 2:

In a mixer (stand or by hand) mix together the butter and sugars until blended.

Step 3:

Add the vanilla, egg and yolk and blend until creamy.

Step 4:

Mix in the flour mixture until just combined. Do not over-mix! Next stir the chocolate chips in by hand.

Step 5:

This step is important: you must chill your dough for at least 3 hours. We know, it sucks to wait, but this step really does pay off. Go watch a movie or binge watch your favorite show. OR clean the kitchen, or you can do what Peaches did and take a nap. Also, don’t forget to cover your dough with plastic wrap.

Step 6:

While the dough is chilling, line your cookie sheet with parchment paper. We always spray the sheet with Pam first and then line with parchment, this prevents the parchment from moving around.

Step 7:

Just before the dough is nice and chilled preheat your oven to 425°. Using a scoop or a spoon measure out 1.5 to 2 ounce cookie balls. Place on the sheet.

Step 8:

As soon as you put the cookies in the oven immediately lower the temperature to 375°. According the the original recipe (and us as testers) this sets a “base” heat, that cooks the cookie quicker but giving it that nice crust on the edge and keeps the inside moist and gooey! Bake for 9 minutes to 10 minutes. We always say under-bake your cookies just a little bit, that really helps achieve that gooey center.

Step 9:

When the cookies are done, let them cool on the cookie sheet and then transfer them to a cooling rack. Repeat step 8 until all the dough is baked. Remember to raise the temperature back to 425° and lower when the cookies are in the oven.

Rustic Breakfast Scones

April 4, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Scones: “A single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast.”

The word scone actually comes from the Danish word ‘schoonbrot’, which means ‘beautiful bread’. Though some would argue that it actually come from Stone of Destiny, which is where the Kings of Scotland were crowned. And finally according to Webster’s Dictionary, scones originated in Scotland in the 1500’s. Whew. That’s a lot of information, so do with it what you will. But either way, Scones are a delicious morsel of tasty goodness.

Our recipe this morning was inspired by The Kitchen, the first time we made them we followed the recipe using apricots. The next day we made two different version, blueberry with a lemon glaze and apple with a maple glaze.

At the bottom of the page you will find the variations we made for the scones. All three scones were delicious and we enjoyed all of them.

Breakfast Apricot Scones

What You Need

Sheet Pan
Parchment Paper
Ice Cream Scoop
Pam (we prefer the Baking kind)
Pastry Cutter or Large Fork

Scone Ingredients

1 cup dried apricots (roughly chopped, 5 oz or so)
2 cups AP flour (10 oz)
1 tablespoon baking powder
1/4 granulated sugar (2 oz)
1 teaspoon cinnamon **
1/2 teaspoon salt
6 tablespoons unsalted butter (cold cut into small pieces)
1 large egg
3/4 cup plain yogurt (low fat or regular)
1/4 cup milk (whole or skim)
1 teaspoon vanilla extract**

Glaze

1 cup powdered sugar (6 oz)
3 tablespoons milk
1 teaspoon vanilla extract**

Step 1:

First thing, preheat your oven and line a sheet pan with parchment paper. We spray the bottom of the pan with pam to prevent the parchment paper from moving.

Step 2:

In a small bowl, cover the apricots with almost boiling water and allow to sit for 10 minutes to fatten up. Drain, pat them dry and chop them roughly.

Step 3:

In a medium bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.

Step 4:

Using a large fork or pastry cutter, “cut” the butter into the flour. Cut the butter and flour mixture until the butter pieces are no larger than a pea.

Step 5:

Gently fold the apricot pieces with flour and butter to coat the pieces.

Step 6:

In another bowl, mix together the egg, milk, yogurt and vanilla. Pour the wet mixture of the dry mixture. Mix gently until the flour and yogurt mixture are just combined. No visible flour, but don’t over mix!

Step 7:

If using an ice cream scoop, spray with pam before using. This helps keep the dough for sticking to the scoop. If you don’t have an ice-cream scoop, that’s okay. Scoop the dough and drop onto the parchment paper. About an inch apart. Gently flatten the tops of the scones.

Step 8:

Bake for 20-25 minutes or until the scones are golden on top and firm to the touch. You can also check the bottom of the scones to check if they’re done. Remove from oven and cool completely before adding the glaze.

Step 9:

For the glaze: Mix together the milk, sugar and vanilla until smooth. Drizzle over cooled scones. Wait about 15 minutes and then enjoy!

VARIATIONS

We also made these as Blueberry Lemon and Apple with a Maple Glaze. For both, omit step two. You don’t need to plump the fruit because you will use FRESH fruit.

Lemon Blueberry:

First instead of cinnamon, add 1 tablespoon fresh grated lemon zest. Toss blueberries with flour. In addition to the vanilla (which we decreased to 1/2 teaspoon) add one teaspoon lemon extract. Same applies to the glaze. Add freshly grated lemon zest, a little lemon extract or fresh juice and enjoy.

Apple with a Maple Glaze

For this scone, you can keep the cinnamon and even pump it up to 2 teaspoons. We used 3/4 of a granny smith apple for the apple pieces. Chopped into small pieces. In addition to the vanilla add maple extract. Same goes with the glaze. These are like mini apple fritters.

Carol’s “Go Look at the Flowers” Dirt Cup

April 1, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

One thing we LOVE besides cooking is good TV. I mean, we went to film school so we obviously have a huge appreciation for good TV. One of our favorite shows is The Walking Dead. Carol is our favorite and one of those great characters who has made a complete 180° turnaround from the first episode. Melissa McBride does an incredible job portraying her.

We’re actually re-watching the show right now (to ease the pain till October) and you kind of forget how weak and abused Carol was! She went from that to complete survivalist badass like Daryl.

If you don’t watch the show, you probably won’t understand the reference and we’re not going to be the ones to spoil you. One of our best friends, Juhi, was spoiled by her roommate about the ending of Lost and shit got real. That scream was so high pitched! So we will not be spoiling it for you, but if you’re an avid watcher like we are, you understand today’s dessert.

Carol’s “Go Look at the Flowers” Dirt Cup

Ingredients

One package Chocolate Mousse/Pudding
3/4 heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 teaspoons instant coffee (optional)
2 tablespoons Nutella (optional)
1 package Oreos
1 package Gummy Worms

Step 1:

Prepare your package mousse or pudding according to package instructions. It’s best to use an instant mix. When you mix the pudding with the milk this is where you can add the instant coffee. Instant coffee brings out the chocolate flavor. Once the mousse/pudding is mixed you can also blend in the Nutella. Place in the fridge until ready to use.

Step 2:

In a medium bowl start whipping the heavy cream. As it starts to thicken, add the sugar and vanilla.

Step 3:

Next, fold the pudding mixture into the fresh cream. Mix until just combined. Return to the fridge.

Step 4:

In a food processor, pulse the Oreos until they resemble the consistency of dirt. If you don’t have a food processor, that’s okay. Place Oreos in a ziplock bag, seal and then smash. You can use a rolling pin, a pan, your hands, whatever you can to smash the Oreos.

Step 5:

Now the fun part, assembling! You can use any type of glass you want, but you can go to your local plant nursery and pick up tiny little pots like we did. The first thing you want to do is sprinkle some crumbs at the bottom of the pot and place a worm or two at the bottom. Scoop the pudding mixture on top and continue layering. Finally sprinkle with a little dirt and stick in the fridge to “firm” up.

“Breakfast” Oatmeal Cookies

March 28, 2015May 22, 2015 ~ Marlee And Christie ~ 1 Comment

There’s nothing better than a simple oatmeal cookie. As you’ve kind of gathered, we love cookies, and are always finding the best cookie recipes, it’s an addiction!

We definitely like to “under bake” these cookies. When you try these warm, it’s like eating your morning oatmeal. Only better. So. Much. Better. Warm gooey, delicious oatmeal cookies.

What You Need

Cookie Sheet
Parchment Paper
Pam
Ice Cream Scoop

Ingredients

1 cup butter (room temperature)
1 cup granulated sugar
1 cup dark brown sugar
2 eggs (room temperature)
1/2 teaspoon vanilla extract
1 1/2 teaspoon maple extract
2 cups AP flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups old fashioned oats
1 cup chocolate chips (optional)

Step 1:

Preheat the oven to 375°.

Step 2:

In a stand mixer or using a hand mixer, mix together butter and sugars. Until smooth and creamy.

Step 3:

Beat in the eggs one at a time, and then the vanilla and maple.

Step 4:

In a medium bowl swift together the flour, cinnamon, baking soda, and then stir in the salt.

Step 5:

In a separate bowl mix together flour, cinnamon, baking soda, salt, and oats together. Once thoroughly mixed, add the dry ingredients to the wet mixture. If using chocolate chips, mix them in now.

Step 6:

For best cookie results, we always recommend cooling the dough before using. If you’re in a hurry and want the cookie NOW, pop the dough in the freezer for about thirty minutes. If you have the time, stick the dough in the fridge for 2-3 hours.

Step 7:

When the dough is nice and chilled, scoop out your dough into balls. Cook for 10 to 12 minutes. These cookies are best a little underdone, the gooeyness is very similar to your morning oatmeal, only better. Let cool on cookie sheet for 3 minutes, and then remove to cooling rack.

** Instead of large cookies, you can do teaspoons instead of scoops. If doing teaspoons, baking 8 to 10 minutes. That should yield waaaaay more cookies than what we made.

Classic Coffee Cake

March 25, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Today’s recipe is a classic coffee cake. No frills, no thrills, just plain old, delicious coffee cake. This recipe really is the perfect cake to eat with coffee in the morning or your cup in the afternoon. Or if you’re Christie, late at night, because caffeine doesn’t affect her!

What You Need:

2 9×9” Pans
Mixing Bowls
Electric Mixer
Glass Measuring Cup

Ingredients:

Cake Batter:

30 oz AP flour
4 oz+ 2 tablespoons dry milk
1 1/4 teaspoon salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons white vinegar
12 oz water
8 oz+ 2 tablespoons vegetable oil
1 1/4 cups brown sugar (packed)
8 oz granulated sugar
2 large eggs

Streusel Topping:

6 oz + 3 tablespoons AP flour
1/4 cup + 1 tablespoon brown sugar (packed)
2 oz granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
dash of salt
2 oz vegetable oil

Step 1:

Preheat your oven to 375° and grease your two 9×9” pans.

Step 2:

In a medium bowl, mix together your flour, dry milk, salt, cinnamon, nutmeg, baking soda, and baking powder. Set aside.

If you can, sift the flour first!

Step 3:

Combine together the vinegar and water in a glass measuring cup. Set aside.

We don’t have pictures of this step because we took pictures of Peaches.

Step 4:

In a large bowl, mix together the brown sugar, sugar, and oil on a low speed. About 1 minute.

Step 5:

Adding the eggs one at a time, and continue to blend on a low speed for another minute.

Step 6:

With the mixer on a low speed, add the dry ingredients and alternate with the water and vinegar to the sugar and eggs mixture. Remember to always start and end with your dry ingredients. Also, don’t forget to scrape down the bowl.

Step 7:

In a new bowl, combine flour, brown sugar, sugar, salt, cinnamon and nutmeg together. Mix on a low speed for about a minute.

Step 8:

Gradually add the oil until the mixture is crumbly.

Step 9:

Pour the batter between your two greased cake pans. Divide evenly. Sprinkle each cake with streusel topping. We say start with 3/4 cup on each cake and divide whatever is left over between the two cakes.

Step 10:

Bake the cakes for 45-55 minutes. These cakes can overcook really quickly so we always check around the 35 minute mark.

Browned Butter Stuffed Cookies

March 21, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

So as you know, we love cookies, so we though the best way to start your Saturday is make these delicious Browned Butter Stuffed Cookies. And you can stuff these bad boys with just about anything. Okay, maybe not anything, but you can can experiment and see what tickles your fancy.

We reccomend Nutella, Cookie Butter and Peanut Butter. Those are front runners in this household. But like the recipe states you can try a whole bunch of different “stuffers”. Let us know, what you’re favorite is!

What you need?

Measuring Cups
Measuring Spoons
Saute Pan
Stand Mixer or Hand Mixer
Medium Sized Bowls
Wooden Spoon
Cookie Sheet x2
Wax Paper
Parchment Paper
Pam (optional)

Dry Ingredients

2 1/14 cups AP flour
1 1/4 cup brown sugar
1/4 cup bakers sugar
1 1/4 teaspoons baking soda
1/2 teaspoons kosher salt
1 cup dark chocolate chunks or chips
Fleur De Sel (for sprinkling)

Wet Ingredients

1 cup (2 sticks) unsalted butter (cut into pieces)
1 tablespoon plain greek yogurt
1 large egg
1 egg yolk
1 tablespoon vanilla bean paste (or extract)
A jar of your favorite spreadable (cookie butter, peanut butter, jam, marshmallow fluff, Nutella ect.)

**These cookies are big, so if you want a lot of cookies, double the recipe. Especially if you’re a nibbler like me.

Step 1:

In a medium bowl, whisk together the flour, baking soda, and salt and set to the side.

Step 2:

In a heavy bottom sauce/sautee pan (if you can, avoid non-stick) turn your burner to medium heat and put the butter in the pan, stirring constantly. The butter will foam, but keep stirring. If you see brown specks, don’t be alarmed, that’s a good thing! When the butter goes from a butter smell, to a nutty aroma, then your butter is browned.

Step 3:

Immediately remove from the heat, and pour into a heat proof bowl. Stick in the freezer for no more than five minutes to cool. Remember, you don’t want it to harden, just cool!

Step 4:

In a stand mixer, cream together butter and both sugars until well blended.

Step 5:

Next beat in the egg, the yolk, vanilla paste (or extract) and yogurt until fully incorporated.

Step 6:

Slowly, add the dry ingredients until just combined. I know you want to keep mixing, but don’t. It’s okay if still see some flour.

Step 7:

Fold in dark chocolate chunks.

Step 8:

If you want successful cookies, my mom says to always chill your dough! You have two choices, you can either stick it in the fridge for 1.5-2 hours or stick it in the freezer for 30 minutes. I personally do the freezer.

Step 9:

Depending on which chilling method you use, turn the oven on just before the cookies are ready to come out. Preheat oven to 350°.

Step 10:

Line a cookie sheet with wax paper, and take your favorite spreadable (I’m partial to Cookie Butter and Nutella) and drop little dollops onto the wax paper. Put in the freezer to harden them. This will make putting them in the dough, much easier. I did about quarter sized dollops, but the sizes varied. You can also do this before you make the cookies, so they dollops are fully frozen. It’s much easier to work with frozen filling, than just chilled. Trust me.

Step 11:

While the dough is still chilling, take your cookie sheet and line them with parchment paper. Christie uses cooking spray to keep the parchment paper on the tray. Hello life hack!

Step 12:

Once the dough is fully chilled, and the dollops are firm enough to handle. It’s time to start making the cookies! Take some dough (we eyeballed it) and flatten it out in your palm, about 4 inches across, and place a dollop of Cookie Butter or Nutella in the center. Close the cookie up, and gently roll it.

Step 13:

On a cookie sheet lined with parchment paper, place the delicious dough balls down. I only did six cookies total, three on each side or two down. It all depends on how you look at it. But no more than six on a cookie sheet. These bad boys spread.

Step 14:

Bake the cookies for about twelve minutes, slightly browned on the edges, but still slightly “underdone” in the middle. I like chewy on the middle, but crunchy on the outside. I always slightly undercook my cookies to achieve this.

Step 15:

As soon as the cookies are out of the oven, sprinkle with fleur de sel and let cool on cookie sheet for about two minutes. This allows the salt to really stick to the melted chunks. DO IT.

Step 16:

The cookies are delicate so gently remove them from the cookie sheet, and place on a cooling rack. Repeat until all the dough is gone. Oh, and then eat. Cause they’re delicious.

Today’s recipes were inspired by Ambitious Kitchen, Kirbie’s Kitchen, and love & olive oil.

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Dessert

Lemon Ice Cream

Brown Sugar Maple Butter Caramel

Meyer Lemon Curd

Darkside Cookies

The BEST Chocolate Chip Cookies

Rustic Breakfast Scones

Carol’s “Go Look at the Flowers” Dirt Cup

“Breakfast” Oatmeal Cookies

Classic Coffee Cake