Compiled Recipe – Old Fashioned 3 Ingredient Peanut Butter Cookies

Old Fashioned 3 Ingredient Peanut Butter Cookies

* 1 cup sugar
* 1 cup peanut butter
* 1 egg

1) Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.

2) These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!


Compiled Recipe – Chocolate Peanut Butter Frappuccino

Chocolate Peanut Butter Frappuccino

* ¾ cup strong coffee
* 2 tsp. instant coffee powder
* ½ cup cold milk
* 1 tbsp unsweetened cocoa powder
* 1 ½ tbsp creamy peanut butter
* 2 tsp sugar
* 5 ice cubes

*Put everything into your blender and whirl it until thick and creamy.  Pour into a big glass and enjoy!

* Calories will vary but can be as low as 150 calories (depending on the amount of milk or sugar/Splenda being used)

*Recipe is perfect to serve for peanut butter and chocolate lovers.

*Adapted from Seasonal Holiday Recipe Exchange


Compiled Recipe – Soft & Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies

* ¾ cup unsalted butter (softened)
* ¼ cup granulated sugar
* ¾ cup light brown sugar (lightly packed)
* 1 large egg
* 1 large egg yolk
* 1 ½ tsp. vanilla extract
* 1 ½ cup all purpose flour
* 1 cup old fashioned oats
* ¼ cup cornstarch
* 2 tsp. ground cinnamon
* 1 tsp. baking soda
* ¾ tsp kosher salt (to taste)
* 12 ounces raisins

1) Preheat the oven to 375 degrees F andline baking sheets with parchment.

2) Place thebutter, brown sugar and granulated sugar in a large mixing bowl andbeat on medium-high speed until very pale and fluffy (3 to 5 minutes).  

3) Add the egg, egg yolk, and vanilla, beating until completely incorporated.  

4) Scrape thebottom and sides of the bowl with a silicone spatula, then add the flour, oats,cornstarch, cinnamon, baking soda, and salt, stirring on medium-low speed justuntil all the ingredients are combined (do not over-mix).  

5) Stir in the raisins.

6) Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets,allowing about two inches in between (for spreading).  

7) Bake (one sheet at a time) on the center rack of the oven for 7 to 9 minutes, or until set around the edges and just barely beginning to turn golden.  

8) Cool completely on the baking sheet, then transfer to an air-tight container for storage.


Compiled Recipe – Lavender Infused Iced Coffee

Lavender Infused Iced Coffee

* 1 cup water
* 3 tbsp. lavender buds (dried)
* 2 cups sugar
* cold brew coffee
* ice
* milk (owners’ choice, though coconut milk pairs nicely with this recipe)

1) Place the water, lavender, and sugar in a saucepan and stir until the sugar is dissolved. Place pan over medium/high heat and bring to a boil.

2) Reduce heat to medium and let the mixture simmer for 12-15 minutes.

3) Remove from heat and pour syrup through a fine mesh sieve. Discard the lavender buds. Store syrup in an airtight container in the refrigerator.

4) Fill a 12 ounce glass with ice and pour 1/2 cup cold brew and 1 teaspoon lavender syrup* over the ice. Swirl to combine.

5) Pour milk over the iced coffee to the top of the glass. Stir to combine and enjoy!



Compiled Recipe – Chocolate Coffee Punch

Chocolate Coffee Punch

* ½ cup instant coffee
* 2 cups sugar
* 3 quarts hot water
* 2 quarts whole milk
* 1 tbsp. vanilla extract
* 1 can chocolate syrup
* 1-gallon vanilla ice cream

1) In a large bowl, stir together the instant coffee, sugar, and hot water until the coffee and sugar are dissolved. Let cool then place in the refrigerator to chill completely (about 2 hours).

2) When the coffee mixture is well chilled, stir in the milk, vanilla, and chocolate syrup. Pour the coffee punch into a punch bowl. Add scoops of ice cream and serve immediately.


Compiled Recipe – Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler


* 8 peaches (fresh, peeled, pitted and sliced)
* ¼ cup white sugar
* ¼ cup brown sugar
* ½ tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
* 1 tbsp. lemon juice
* ½ tsp. almond extract
* 2 tsps. cornstarch

* 1 cup all purpose flour
* ¼ cup white sugar
* ¼ cup brown sugar
* 1 tsp. baking powder
* ½ tsp. salt
* 6 tbsps. unsalted butter
* ¼ cup boiling water
* 3 tbsp. white sugar
* 1 tsp. ground cinnamon
* vanilla ice cream (for serving)

1) Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.

2) Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.

3) Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.

4) In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.

5) Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.



Compiled Recipe – Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

* 8 oz. unsalted butter (2 sticks; 225 grams) , soft but cool, about 65◦F (18◦C), plus more for greasing skillet
* 4 ½ oz. white sugar (2/3 cup; 125 grams)
* 8 oz. light brown sugar (1 cup, gently packed; 225 grams)
* 1 oz. malted milk powder (about ¼ cup; 25 grams)
* ½ oz. vanilla extract (1 tbsp; 15 grams)
* 2 tsps. Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
* 1 tsp. baking soda
* ½ tsp. baking powder
* 1/8 tsp. grated nutmeg
* 1 large egg (about 1 ¾ oz; 50 grams) straight from the fridge
* 12 ½ oz. all-purpose flour, such as Gold Medal (2 ¾ cups , spooned; 355 grams)
* 12 oz. assorted dark, milk or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395 grams)

1) Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

2) Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.


Compiled Recipe – Swiss Meringue Buttercream

Swiss Meringue Buttercream

* 2 cups granulated sugar
* 10 egg whites
* 2 lbs. unsalted butter
* 1 tbsp. vanilla
* 1 pinch salt

1) Find a pot that your mixer bowl can rest on top of without touching the bottom.  Fill this with enough water that when the bowl in sitting on top of it, it’s not touching the bottom of the bowl.  Bring this to a simmer on the stove.  Meanwhile, put the sugar, egg whites, and salt into the mixer bowl. Don’t separate whole eggs for this recipe to get the egg whites.

2) Put the mixer bowl of egg whites and sugar over the simmering water (now a bain marie) and whisk lightly while heating until they reach 150◦F.  Use your candy thermometer to monitor the temperature.  If you don’t have a candy thermometer, you can test with your finger: the egg whites should feel hotter than warm but not painfully hot and if you rub it between your fingers, you wouldn’t be able to feel any sugar crystals.  Transfer the bowl to the mixer and with the whip attachment, start whipping!  You’ll likely find that you need to start slow (around 3 or 4 on my stand mixer) until they get frothy and then bring the speed up (to around 8).  Continue whipping 10 – 15 minutes until you have a meringue with stiff peaks that is cooled.

3) Now, switch to the beater attachment on your mixer and start adding the butter, a bit at a time, until it’s entirely incorporated.  If your buttercream starts to look soupy part way through, that’s normal.  Just keep beating.  If the buttercream starts to look curdled part way through, that’s also ok.  Just keep beating.  Does something feel strange about it and you’re certain you’ve made a mistake and you’ve been beating for a couple of minutes and nothings changing?  Also normal. Just keep beating.

4) Add the vanilla, or flavouring of your choice (sky’s the limit but we tend to make a lot of lemon around here) and continue to beat until well mixed.  The buttercream is now ready for your cake!  It can be made up to a week in advance and stored in an airtight container in the fridge.  It also stores well in the freezer for about 3 months.  Leftovers top cupcakes quite nicely, I find as well.  If your buttercream is cold, be certain to give it time to properly return to room temperature before you use it.  You can beat it again just prior to frosting if it’s been chilled.

5) Temperature is something you might want to think about when making buttercream.  I live in a house that’s cool in the winter (< 18C) and downright hot (> 30C) in the summer.  I sometimes have to fight these temperature swings when making buttercream.  If you also live in this kind of environment, keep reading for tips on how to get your ingredients and your meringue at a more typical room temperature.

6) For your butter, once it’s cut into pieces: if you poke the pieces and they completely mush, the butter is too warm.  If you poke the pieces and your finger makes no indent whatsoever, the butter is too cold.  If the butter is too warm, you can cool it for a few minutes in the fridge while you prepare the meringue.  If it’s too cold, you can wait a little longer and check again before starting the meringue, or if you’re brave, pop it in the microwave for short, < 20 second cycles, at 50% power until it’s softer.

7) For your meringue: Touch a bit of meringue onto your bottom lip. It should feel just slightly cool.  If that’s the case, you’re ready to go.  If the meringue is still a tad hot you can put it into the fridge for 5 minutes (no more!) or continue to whip for a minute or two while holding an ice pack along the sides of the bowl.  It’s over 30 degrees Celsius right now in my city and I don’t have air conditioning.  I had to use a bag of frozen peas to cool down this bowl of meringue – it’s that DAMN HOT (just as an aside).  If your kitchen is actually ‘temperate’, beating the meringue for 10 to 15 minutes should produce a meringue with perfect peaks and at just the right temperature.

8) For your buttercream:  If you added the butter and it was a bit too cold, it may take a lot of beating to get rid of the curdled look and move on to the smooth stage.  A pair of warm hands, or a wash cloth that’s been soaked in hot water placed around the sides of the bowl will bring everything back up to the right temperature reasonably quickly.





Compiled Recipe – Chocolate Raspberry Mousse

Chocolate Raspberry Mousse

* 3 ½ oz. (100 grams) bittersweet dark chocolate, broken into small pieces
* 1 cup (250 mL) 35% cream
* 2 tbsp. (30 mL) sugar
* 1 tsp. vanilla extract
* 1 ½ cup (375 mL) fresh or frozen raspberries, thawed and drained

1) In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (60 mL) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water if it doesn’t all melt being careful not to overheat it).

2) In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla extract just until stiff peaks form.

3) Fold one-quarter of the whipped cream into chocolate mixture then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries.

4) Serve immediately or refrigerate for up to 8 hours.