#emmysbakingadventures

Ingredients:

- 2 ⅓ cups all-purpose flour

- ¾ tsp baking powder

- ½ tsp baking soda

- ¼ tsp ground turmeric

- ½ tsp iodized salt

- 1 cup granulated sugar, divided

- 2 tbsp lemon zest

- ½ cup unsalted butter

- 1 large egg, room temp

- 1 additional large egg yolk, room temp

- ¼ cup + 2 tbsp fresh lemon juice

- 1 tbsp vanilla extract

- 1 ½ cups powdered sugar

Directions:

1. In a medium bowl, use a whisk to sift together the flour, baking powder, baking soda, turmeric, and salt until evenly combined.

2. In a separate bowl, combine the lemon zest and ¾ cup of the sugar. Rub the mixture between your fingers to release the oils from the lemon into the sugar. Add the butter and use an electric mixer to cream the ingredients together, 3-4 minutes.

3. Add the egg, egg yolk, lemon juice, and vanilla. Beat on medium speed until just incorporated. Then gradually add in the flour, either by hand or with the mixer on low, until just combined. Wrap dough with plastic wrap and refrigerate for at least one hour.

4. Preheat the oven to 350°F. Line baking sheets with parchment paper. Place the powdered sugar in a medium bowl, and the remaining ¼ cup granulated sugar in another bowl.

5. Form the dough into balls, about 1 ½ tbsp each. Roll each ball in the granulated sugar until coated, then repeat in the powdered sugar. Transfer each coated ball onto the prepared baking sheets, at least 2 inches apart.

Ingredients:

- 1 cup all-purpose flour

- ½ teaspoon baking powder

- ½ teaspoon salt

- ½ cup unsweetened cocoa powder

- ¾ cup (12 tablespoons) unsalted butter

- 2 tablespoons coconut oil

- ⅓ cup and ½ cup granulated sugar, separated

- ½ cup light brown sugar, packed

- 2 large eggs

- 1 large egg yolk

- 1 tablespoon vanilla extract

- ¾ cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F. Spray a 9x9" baking pan with nonstick baking spray, then line the bottom with parchment paper. Set aside.

2. In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.

3. In a small saucepan, combine the butter, coconut oil, and ⅓ cup of granulated sugar over medium heat. Stir frequently, until the butter is completely melted, then remove from heat.

4. In a large mixing bowl, combine the eggs, egg yolk, vanilla, brown sugar, and remaining granulated sugar. Whisk until well combined.

5. Slowly pour the warm butter mixture into the egg mixture, adding it very gradually and whisking constantly until completely combined.

6. Add in the dry ingredients and chocolate chips. Using a rubber spatula, stir until just combined. Do not overmix or your brownies will be cakey instead of fudgey! Stop when you see the last traces of dry ingredients.

7. Pour the batter into the prepared pan, and use the spatula to smooth the top. Bake for 28-33 minutes or until the edges are firm and the top is shiny and slightly cracked.

Ingredients:

- 1 cup sugar, plus extra for rolling

- ¾ cup vegetable shortening

- 4 tablespoons honey

- ¼ teaspoon salt

- 1 ½ teaspoons ginger

- 1 ½ teaspoons cinnamon

- 1 ½ teaspoons baking soda

- 1 egg

- 2 cups all-purpose flour

Directions:

1. Preheat the oven to 380°F. Line cookie sheets with parchment paper.

2. Mix all ingredients except the flour in a large mixing bowl.

3. Cover the bowl and let rest for 20 minutes, then add in the flour and mix by hand.

4. Roll the dough into balls, 1-1 ½ teaspoons each. This recipe should make 3-4 dozen cookies.

5. Roll each cookie in the extra granulated sugar, ensuring they are evenly coated.

6. Place cookies on baking sheets, 2 inches apart. Bake for 7-9 minutes, or until beginning to brown around the edges.

7. Let cool for 5 minutes before moving to wire cooling racks to cool completely.

Ingredients:

- 2 sheets of puff pastry

- 1 ½ cups granulated sugar

- 2 ½ tsp ground cinnamon

Directions:

1. Preheat the oven to 400°F.

2. Defrost your puff pastry, either by leaving it at room temperature for about 40 minutes or in the refrigerator overnight. It should be flexible, with no ice crystals, but not so warm that the butter melts into the dough.

3. Combine the sugar and cinnamon in a bowl.

4. Unfold one sheet of puff pastry on a piece of parchment paper to prevent sticking. Using a rolling pin, roll out the puff pastry in both directions to make it slightly thinner and more even.

5. Evenly cover the surface of the pastry with ¼ cup of the cinnamon-sugar mixture. Use the rolling pin to lightly roll over the surface, which will help adhere the sugar to the puff pastry. Carefully flip the pastry over and repeat, covering with sugar and pressing it in with the rolling pin. By this point, your pastry should be an approximately 13x13" square.

6. Fold the dough from two opposite edges inward towards the center twice, then fold one half over the other to create a "book" shape with six layers. Repeat steps 3-5 with the second sheet of puff pastry.

7. Chill the dough for at least 15 minutes, to allow the butter in the pastry to harden slightly before cutting. This will stop it from melting into the dough and preventing it from “puffing” up properly. Then slice the dough into about ⅜" slices. You should get about 24 cookies per sheet.

8. Dip each side of the sliced dough into the remaining cinnamon-sugar mixture. Then place the slices, cut side up, on parchment-lined baking sheets, at least 2 inches apart to allow for spreading. For a more heart-shaped cookie, slightly spread the tops of the dough to resemble bunny ears.

9. Bake one tray at a time in the center of the oven. Bake for 12 minutes, then quickly flip the cookies and bake for another 3-7 minutes to allow for a more even caramelization. Keep a close eye, as this happens quickly and it’s easy to burn the sugar!

Ingredients:

- 1 cup unsalted butter, softened

- 1 ½ cups granulated sugar, plus an additional ¼ cup

- 2 large eggs

- 1 tablespoon vanilla extract

- 2 ¾ cups all-purpose flour

- 1 ¾ teaspoons cream of tartar (I like the extra tang; for less tang, use 1-1 ½ teaspoons)

- ½ teaspoon baking soda

- ¾ teaspoon salt

- 2 tablespoons cinnamon

Directions:

1. In a large mixing bowl, cream the butter and 1 ½ cups sugar for 4-5 minutes, until light and fluffy. Add the eggs and vanilla and cream for an additional 1-2 minutes.

2. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.

3. Wrap dough in plastic wrap and refrigerate for at least 20-30 minutes. Mix together remaining granulated sugar and cinnamon in a small bowl.

4. Preheat the oven to 350°F. Shape the dough into 24 smooth balls. Drop each into the cinnamon sugar and coat well, making sure each ball is completely covered.

5. Place on parchment-lined baking sheets, two inches apart. Lightly press on the center of the cookies to keep them from puffing up in the oven.

6. Bake for 9-12 minutes or until golden around the edges. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.

- ¼ cup brown sugar, packed

Ingredients:

- ¼ cup granulated sugar

- ½ cup unsalted butter

- ¼ cup pumpkin puree (blot with paper towels if it's too moist and runny)

- 2 teaspoons vanilla extract

- 1 ½ cups all-purpose flour

- ¾ teaspoon salt

- ½ teaspoon cinnamon

- ¼ teaspoon ground cloves

- ¼ teaspoon nutmeg

- ¾ teaspoon baking soda

- ¾ cup white chocolate chips or chunks

1. In a large mixing bowl, cream the butter and both sugars until light and fluffy. Then add the pumpkin puree and vanilla extract and cream for another 1-2 minutes.

Directions:

2. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and baking soda to combine well.

3. Add the dry ingredients to the wet and mix until almost completely combined. Then add the chocolate chips and finish mixing the dough.

4. Wrap in plastic and refrigerate for at least an hour to prevent the dough from spreading. Preheat oven to 380°F.

5. Use a small scoop or your hands to form the dough into about 18 balls and place them on parchment-lined cookie sheets, 1-2 inches apart. Use a flat glass or your palm to flatten the tops of the cookies to prevent them from poofing/spreading too much.

Ingredients:

- 1 stick salted butter

- 1 cup light brown sugar, tightly packed (will try dark brown next time to see how it affects flavor)

- 2 teaspoons vanilla extract

- 1 tablespoon + 1 ½ teaspoons all-purpose flour

- 1 egg, room temperature

- 1 cup old-fashioned oats

1. Preheat the oven to 375°F. This recipe makes 24 cookies and I fit 6 on each baking sheet, so I lined 4 baking sheets with parchment paper. If you don't have that many it's fine; just make sure your sheets cool off between batches. Set prepared baking sheets aside.

2. Melt the butter and brown sugar in a small pot over medium heat. Stir frequently until the mixture becomes smooth and no clumps of sugar remain - it should resemble a thick paste.

3. Remove from heat. Add the flour and vanilla, and mix to combine. Set aside to cool; I waited for about 10 minutes.

4. When the mixture is warm, but no longer piping hot, you can add the egg. (If it's too hot, the egg will begin to scramble when added!) Then add the oats and stir until well-distrubuted throughout.

5. Each cookie will use 1 tablespoon of batter. Drop them onto the sheets, spaced at least 2 inches apart. Then use the back of a spoon to spread them into very thin circles. (Mine were not as thin as they could have been, so they didn't look as "lacey".)

6. Bake for 7-9 minutes or until the edges begin to darken. I like mine on the crispier side, so I left them until the edges were nicely golden-browned.

- 2 cups all-purpose flour

Muffin Ingredients:

- ½ cup light brown sugar, packed

- ¼ cup granulated sugar

- 2 teaspoons baking powder

- ½ teaspoon salt

- 1 teaspoon ground cinnamon

- ⅛ teaspoon nutmeg

- ½ cup vegetable oil

- ½ cup buttermilk

- 2 large eggs

- 2 ½ teaspoons vanilla extract

- 1 ¾ cups peeled and chopped apples

Streusel Ingredients:

- 1 ¼ cups all-purpose flour

- ½ cup light brown sugar, packed

- ⅓ cup granulated sugar

- ½ teaspoon ground cinnamon

- ¼ teaspoon salt

- 6 tablespoons butter, melted and cooled

Directions:

1. Preheat oven to 375°F and line a 12-count muffin tins with paper liners. Set aside.

2. In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract until well-combined.

4. Add the wet ingredients to the dry ingredients and use a spatula to stir the ingredients together until half-combined. Add the chopped apples and continue to stir until just combined (over-mixing creates heavy, dry muffins).

5. Evenly divide the batter into the prepared tin. Set aside.

6. In a medium-sized bowl, whisk together the flour, sugars, cinnamon, and salt.

7. Drizzle melted butter over the flour mixture and use a fork to toss the mixture until all the dry ingredients are moistened and crumbly. Evenly divide the streusel over thr muffins.