OUR FAVORITE BAKED GOODS

Chocolate Chip Cookies

Preheat oven to 375 F. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy.

Add eggs one at a time to the butter and sugar mixture and vanilla extract.

Gradually mix in the dry ingredients.

Stir in the chocolate chips and walnuts (if using).

Drop rounded spoonfuls of dough onto the prepared baking sheets.

Bake for 10-12 minutes or until lightly golden brown.

Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Blueberry Muffins

Preheat the oven to 400 F. Line a muffin tin with paper liners or lightly grease.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk.

Pour the wet mixture into the dry mixture and gently stir until just combined.

Fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

Cinnamon Rolls

In a large bowl, combine the warm milk, yeast, and sugar. Let the mixture sit for 5-10 minutes until the yeast is foamy.

Add the melted butter, eggs, 4-1/2 cups of flour, and salt to the yeast mixture and stir to form a soft dough. If the dough is too sticky, add additional flour, 1 tablespoon at a time, until the dough is soft but not sticky.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375 F.

In a medium bowl, combine the brown sugar and cinnamon for the filling.

Roll out the dough on a lightly floured surface into a large rectangle about 1/4 inch thick. Brush the melted butter over the dough, leaving a 1-inch border along the top edge. Sprinkle the cinnamon sugar mixture over the butter.

Starting from the bottom edge, tightly roll the dough into a cylinder. Pinch the seam to seal.

Cut the cylinder into 1-1/2 inch slices and place the rolls in a greased 9" x 13" baking pan. Cover the rolls with a clean kitchen towel and let them rise for 15 minutes.

Bake the rolls for 25-30 minutes, until golden brown.

While the rolls are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.

Remove the rolls from the oven and let them cool for 5 minutes. Drizzle the glaze over the warm rolls and serve.

Carrot Cake

Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

In a separate bowl, whisk together the sugar, oil, and eggs.

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in the grated carrots, chopped walnuts, and raisins.

Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting, beat together the cream cheese and butter until smooth. Gradually mix in the powdered sugar and vanilla extract.

Once the cakes have cooled, place one cake layer on a serving plate, spread frosting over it, and place the other cake layer on top.

Spread frosting over the top and sides of the cake.

Croissants

In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir in the warm milk, melted butter, and egg. Mix until the dough comes together.

On a floured surface, knead the dough for 8-10 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 2 hours.

Roll the dough into a rectangle, approximately 18 x 24 inches. Place the cold butter in the center of the dough, and fold the dough over the butter, sealing the edges.

Roll the dough out into a larger rectangle, about 24 x 36 inches, and fold the dough into thirds. Wrap the dough in plastic wrap and chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes after each fold.

On a floured surface, roll the chilled dough into a rectangle, about 1/4 inch thick. Cut the dough into triangles, and roll each triangle from the wide end to the pointed end to form the croissants.

Place the croissants on a lined baking sheet, cover with plastic wrap, and let them rise until puffy and doubled in size, about 2 hours.

Preheat the oven to 400 F. Bake the croissants for 20-25 minutes, or until they are golden brown. Serve warm.

Cheesecake

Preheat oven to 325 F.

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the 1-1/4 cup sugar and beat until combined.

Add the eggs one at a time, beating after each addition, then add the vanilla extract.

Pour the mixture into the crust-lined pan.

Bake for 55-60 minutes, or until the edges are set, but the center still jiggles slightly.

Turn off the oven and let the cheesecake cool inside for 30 minutes.

Run a knife around the edge of the pan to loosen the cheesecake and cool to room temperature.

In a small saucepan, heat the heavy cream over medium heat until hot. Pour the hot cream over the top of the cheesecake and smooth with a spatula.

Cover and refrigerate for at least 4 hours or overnight.

Coffee Cake

Preheat oven to 350 F. Grease a 9x13-inch baking pan.

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

In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients.

In a separate bowl, mix together the brown sugar, cinnamon, and nuts (if using).

Pour half of the batter into the prepared pan and sprinkle half of the sugar mixture over it. Repeat with the remaining batter and sugar mixture.

Use a knife to swirl the sugar mixture into the batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the coffee cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Banana Bread

Preheat your oven to 350 F. Grease a 9x5-inch loaf pan.

In a large mixing bowl, combine the mashed bananas, melted butter, baking soda, and salt.

Stir in the sugar, beaten egg, and vanilla extract.

In a separate bowl, mix together the flour and baking powder. Gradually add the dry ingredients to the banana mixture and mix until just combined.

Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Let the bread cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.

Red Velvet Cupcakes

Apple Pie

Preheat oven to 375 F.

In a large bowl, mix together the sliced apples, sugar, flour, cinnamon, and nutmeg.

Roll out one pie crust and fit it into a 9-inch pie dish. Pour the apple mixture into the pie crust, and dot with butter.

Roll out the second pie crust and place it over the top of the apples. Cut several slits in the top crust to allow steam to escape.

Brush the top of the pie with beaten egg and sprinkle with coarse sugar.

Place the pie on a baking sheet and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbly.

Allow the pie to cool for about 30 minutes before serving.