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Bourbon Apple Bundt Cake

A moist and rich bundt cake featuring fresh apples, warming bourbon, and aromatic spices. This sophisticated twist on classic apple cake is perfect for fall gatherings and holiday celebrations.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Jessica

Ingredients

• 2 ½ c 300g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• 1 c 2 sticks, 227g unsalted butter, room temperature
• 1 c 220g brown sugar
• ¾ c 150g granulated sugar
• 3 large eggs room temperature
• 1 c plain greek yogurt or sour cream
• ¼ c bourbon
• 1 Tbsp vanilla extract or paste
• ½ c pecans chopped
• 2 apples peeled and cut into small cubes

Glaze

• 1 c 120g powdered sugar
• 1 Tbsp bourbon
• ¼ c heavy cream

Instructions

• Preheat oven to 325°F (160°C). Grease a 10-12 cup bundt pan with butter or nonstick spray. Set aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Add in eggs, one at a time, followed by yogurt and bourbon. Add the dry ingredients into the wet ingredients and mix on low, just until combined. Fold in the apple chunks and pecans until evenly combined.
• Spoon the batter into the prepared bundt pan and smooth into an even layer. Bake for 55–70 minutes or until a toothpick inserted in the cake comes out clean.
• Allow the cake to cool in the pan. Once cooled, invert onto a serving plate.

Glaze

• Add powdered sugar, bourbon and heavy cream to a bowl and whisk until smooth. Drizzle over the cake before serving.

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A Pumpkin Pie recipe that is sure to be a holiday favorite!

Bursting with flavor, this silky smooth pumpkin pie recipe is a step above the rest. It’s rich, smooth, and tastes incredible on my homemade pie crust. You can serve it with fresh whipped cream, sugared cranberries or you can make a meringue using the leftover egg white you’ll have! However you choose to serve it, it is sure to be delicious!

Testing the perfect pumpkin pie recipe is a lot more challenging than you may assume. There are plenty of different variations in recipes. Heck, you can even just get a canned mix and a pre-made pie crust! Not judging!

I wanted this recipe to be different in the sense that it didn’t have evaporated or condensed milk, instead it would have the texture of a silky smooth custard pie. Then came the decisions of using whole milk or heavy cream? Whole eggs or egg yolks? Cornstarch or possibly a bit of flour to stabilize it? All or this trial and error resulted in a pie I am thrilled with.

Now, let’s talk about ingredients!

What You’ll Need:

You can find exact amounts in the recipe card below:

FOR THE FLAKY PIE CRUST (This recipe makes a top and bottom crust. Use the remaining half to create fall-themed pie decorations, make another pie, or simply freeze it for a later use)

All-purpose flour

Sea salt

Granulated sugar

Cubed, unsalted butter (keep this cold!)

Ice water

FOR THE PUMPKIN PIE FILLING

Pumpkin Puree not Pumpkin Pie filling. I look for organic whenever possible. Take a look at this article for a deep dive into pumpkin purees, ranked!

Egg yolks This results in a rich, custardy texture. Don’t discard the egg whites! I’ve included a recipe for a meringue topping. Or, simply add them to an omellette!

Cornstarch Helps stabilize the custard filling

Whole Milk and Heavy Cream This ratio creates a texture that is full bodies without being too heavy

Pumpkin Pie Spice Use pre-mixed pumpkin pie spice or a mix of the included spices

Granulated sugar Adds sweetness

Brown sugar Adds sweetness and a touch of molasses flavor

Salt Helps balance and enhance flavor

Vanilla Extract Adds a warm flavor

Click here for a peek inside my personal cookbook and even more delicious recipes. Plus, check out my YouTube channel for complete recipe tutorials!

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Silky Pumpkin Pie

Silky smooth and bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and has a flaky all-butter crust. Serve it with whipped cream, meringue or some festive sugared cranberries!

Course Dessert

Cuisine American

Keyword Holiday, Thanksgiving

Prep Time 20 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Refrigeration 1 hour hour

Servings 8

Author Jessica

Ingredients

Pie Crust (Makes top and bottom or decorative leaves)

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon sea salt
• 1 cup unsalted butter, cold, cubed
• 1/2 cup ice water

Pumpkin Filling:

• 15 oz pumpkin puree
• 3 egg yolks
• 1 tbsp cornstarch
• ¾ c heavy cream
• ½ c whole milk
• ½ c granulated white sugar
• ½ c brown sugar
• 2 tsp vanilla extract
• ½ tsp salt
• 2 tsp pumpkin spice blend or 1 and 1/2 teaspoons ground cinnamon,1/2 teaspoon ground ginger, 1/4 teaspoon ground or freshly grated nutmeg,1/8 teaspoon ground cloves

Meringue Topping (Optional)

• 3 egg whites
• 2/3 c granulated white sugar
• pinch salt

Instructions

Pie Crust

• Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
• Add ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
• Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pie dough into a roughly 12 inch circle. Place into pie dish and trim any edges that hang over the pan. Crimp edges.
• Places a piece of parchment paper into pie pan. Top with pie weights. Bake for 20 minutes.

Pumpkin Pie Filling:

• In a large bowl add pumpkin puree, egg yolks, sugar, vanilla extract, cornstarch, spices and salt. Mix to combine, then add heavy cream and milk. Whisk vigorously until completely combined.

Assembly:

• Carefully remove the par-baked pie from the oven. Carefully pour filling into the pan and return to the oven. Reduce the oven temperature to 300 degrees and bake for 65-75 minutes, until mixture is baked through, but has a slight jiggle.

Meringue Topping:

• Mix egg whites and sugar in a metal stand mixer bowl or other heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
• Hand whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.
• Remove the bowl from on top of the water.
• Fit your stand mixer with a whisk attachment, add the salt and beat the egg whites at high speed until stiff glossy peaks form.
• Use to decorate as desired.

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It is currently mid-September and we have hundreds of apples growing at our farm. I have been picking them daily, trying to keep up with the volume that we have. After countless hours of apple picking I am left with two things — very sore arms and a desperate need to use up my apples!

I don’t know if we sing the praises of apple crisp enough. It is such an easy, delicious fall dessert, without all the fuss of pie! The smell of the warm cinnamon apples fills your kitchen with the scent of Fall. While the apples bake and soften, the brown sugar oat topping gets toasty, for a delicious contrast of texture.

This classic Fall recipe has no complicated or fussy steps and takes less than half the time and effort of a traditional apple pie. So gather your ingredients and lets get baking!

What You’ll Need:

You can find exact amounts in the recipe card below, but here is an overview of the ingredients you’ll need!

There are 2 components in apple crisp: the apple layer and the crumbly oat topping.

FOR THE CRUMB TOPPING:

All-purpose flour

Sea salt

Brown sugar

Cubed, unsalted butter (keep this cold!)

Old Fashioned oats (Not quick-cooking)

Ground Cinnamon (I prefer Ceylon Cinnamon)

FOR THE APPLE PIE FILLING

Apples, peeled, cored, and cut into chunks

All-purpose flour

Ground Cinnamon

Granulated Sugar

Vanilla Extract

Lemon juice (or substitute white vinegar)

Choosing the Best Apples for Baking:

When making apple recipes, such as Apple Pie, Apple Crisp, Apple Galette or others, a recipe may call for ‘baking apples’. What this means is that the apple bakes well, maintaining its texture. A recipe such as Apple Butter or Applesauce may call for a softer apple, one that will break down easily for the desired texture.

In some recipes, such as my Best Ever Apple Pie, I specifically state Granny Smith apples as my preferred apple of choice. But if you’re in the dark on what apple is best for your recipe, you will likely get the best results from the apples below:

• Honeycrisp
• Jazz
• Braeburn
• Jonagold
• Pink Lady
• Fuji
• Granny Smith

That being said, I made this recipe with whatever apples we had growing at the farm and it has been delicious every time!

Click here for a peek inside my personal cookbook and even more delicious recipes. Plus, check out my YouTube channel for complete recipe tutorials!

Until next time, Buon appetito!

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Cinnamon Apple Crisp

Warm, tender apples topped with a buttery cinnamon oat topping. Just divine with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author Jessica

Ingredients

• 3 LBS APPLES ABOUT 8 CUPS
• 1/3 C SUGAR
• ¼ C FLOUR
• 1 TBSP LEMON JUICE
• 1 TSP GROUND CEYLON CINNAMON
• 2 TSP VANILLA EXTRACT
• TOPPING:
• ½ C BROWN SUGAR
• 3/4 C OATS
• ½ C FLOUR
• ½ C 1 STICK UNSALTED BUTTER COLD, CUBED
• ½ TSP SALT
• ½ TSP CINNAMON

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
• Combine the apples with the sugar, cinnamon, flour, lemon juice and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.
• In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Add in the cold, cubed butter and press between your fingers until pea-sized bits of butter and a crumbly topping is formed. Sprinkle the crumb mixture evenly over the top of the apples.
• Bake in the preheated oven for 45-60 minutes until apples are soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Notes

* This recipe works in a 4 qt baking dish, a 9×9 baking pan, a 9×13 baking pan or a 10 inch round pan.

Can also be made into individual servings in a ramekin or oven-safe dish.

 

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A unique twist on the class Italian dessert. Using Greek yogurt creates a rich, slightly tangy custard that is truly unique. Topped with honey glazes peaches and raw honeycomb, it is a quintessentially summertime treat.

When working on this dinner menu, I wanted all of it to really highlight things that I currently have growing at the farm. For dessert, I wanted something that wasn’t fussy, yet refreshing on a warm Summer night. In the end, I was so pleased with how this Vanilla Bean Panna Cotta turned out.

Panna cotta is an underrated dessert, one that I don’t see on menu, or served by others, nearly enough. When made with just the right amount of gelatin, it is a silky, delectable ‘cooked cream’, as the name translates in Italian. While the panna cotta itself isn’t representative of our farm, what I topped it with is.

We have several peach trees on the property that yield small, yet mighty peaches. They are so full of flavor, a treat we look forward to each Summer. To prepare them in a way that worked well with the panna cotta, I wanted to cook them down to a soft, tender bite. I decided to make a honey glaze to highlight the honey produced by the bees on the farm. I even topped it with a bit of raw honeycomb for a beautiful and delicious garnish.

I hope you enjoy it as much as I did!

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Vanilla Bean Panna Cotta

A deviation from the Italian classic, this rich and silky Greek yogurt panna cotta is topped with honey glazed peaches and raw honeycomb.

Course Dessert

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Refrigeration 6 hours hours

Servings 4

Author Jessica

Ingredients

Panna Cotta

• ½ c cold water
• 2 tsp gelatin
• 1 c plain full fat Greek yogurt
• 1 c heavy cream
• 1/3 c granulated sugar
• 1 vanilla bean scraped or 1 tsp vanilla bean paste

Honey Glazed Peaches

• 3 peaches halved, pitted and sliced
• 1/2 c water
• 2 tbsp honey
• Juice of 1 lemon

Garnish

• 1/4 c Raw honeycomb for garnish

US Customary – Metric

Instructions

• In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream, yogurt and sugar to a simmer. Off the heat, stir in the gelatin until melted, followed by the vanilla bean seeds. Pour the mixture evenly into 4 glasses and refrigerate until set, at least 3 hours.
• Meanwhile, in a small saucepan, simmer the peaches, water, honey and lemon juice over medium heat until the apricots are plump and the liquid has reduced by half, about 10 minutes. Let cool.
• Once you are ready to serve, spoon a few sliced peaches on top of the panna cottas. Drizzle with some of the honey syrup, top with raw honeycomb and serve.

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Blueberries are always a treat, but they are especially delicious when they are in season. They are even my chicken’s favorite snack — who can blame them?!

The best part about this pie is that is it incredibly simple. Other fruit pies require a lot of prep work (I’m looking at you, Peach Pie, Cherry Pie and Apple Pie!), this blueberry pie filling is practically effortless. Freshly washed blueberries get tossed in a mix of sugar, a hint of cinnamon, vinegar, a pinch of salt, and flour and cornstarch for just the right consistency. Even the crust comes together in an instant!

I always use my favorite pie crust recipe, which is easy to make, buttery, and perfectly flaky. I even use this recipe for savory applications, like a quiche. The small amount of sugar helps the crust brown nicely while it bakes, it doesn’t give it a very sweet taste, so it’s an all-purpose crust!

Blueberry Pie Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Pie crust: Use this recipe for pie crust. One recipe makes enough for both the top and bottom crust.

Blueberries: In season, organic is best.

Vinegar or lemon zest: Use whatever you have on hand. I have used Apple Cider Vinegar, White Vinegar and Lemon Juice.

All-purpose flour: This thickens the filling as the berries release their juices.

Cornstarch: Works with the flour to create a filling that isn’t too runny.

Sugar: I used an organic granulated sugar.

Cinnamon: Just a hint of compliments the blueberries beautifully.

Salt: To balance and enhance the flavors.

Egg: Whisk this with water to create an egg wash for the crust.

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Homemade Blueberry Pie

A wondefully sweet Blueberry Pie Recipe! The ultimate nod to Summer, bursting with sweet, juicy blueberries and a flaky crust.

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 slices

Author Jessica

Equipment

• Food processor
• 9 inch pie dish
• Rolling Pin
• Pizza Cutter
• Measuring cups or scale

Ingredients

Pie Crust (makes top and bottom):

• 2 1/2 c all purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 c unsalted butter cubed
• 1/2 ice water as needed

Blueberry Filling:

• 5 c fresh blueberries washed and picked over for stems
• 2/3 c granulated sugar
• 1/3 c all purpose flour
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tbsp vinegar or lemon juice
• 2 tsp vanilla extract

US Customary – Metric

Instructions

Step One: Make the Flaky Pie Crust

• Start by placing your flour, sugar, and salt into the food processor and pulsing them a few times until combined. Now, add your cubed butter. The key to this flaky crust is COLD ingredients, so, be sure to cube your butter ahead of time and let it chill in the freezer for a few minutes before you start baking.
• Once the butter is in, pulse the food processor a few times just until you see roughly pea-sized clumps of butter. Then, continue to use the pulse setting while you slowly stream in ice water. Stop once a rough, crumbly dough starts coming together.
• Sprinkle flour on a cutting board or directly on your countertop, and then turn the pie dough out of the food processor. Begin pressing the crust into itself. While you bring the crust together, stack it in layers and press them together. This creates lamination in the dough, giving you a beautiful, flaky crust.
• Finally, form the crust into a rectangle, wrap it in plastic wrap, and stick it in the fridge to chill for at least one hour.

Step Two: Make the Blueberry Filling

• In a large bowl, toss together the blueberries, sugar, flour, cornstarch and cinnamon. Give this all a good mix and then add the vanilla extract and vinegar or lemon juice. Liquid is what will activate the cornstarch, so I like to press down and burst some of the blueberries when mixing. Set this mixture aside while you prepare your pir crust.

Step Three: Prepare your Pie Crust

• Divide the crust in two and on a flour surface, roll the disk into a 12-inch circle and carefully transfer it to a 9-inch pie pan. Place in the refrigerator while you make the lattice strips.
• Roll the remaining pie crust into a 12-inch circle. Use a pizza cutter or pastry roller to slice it into 10 strips (1-inch wide).
• Position a rack in the center of the oven and preheat to 425ºF.

Step Four: Assemble the Pie

• Remove your pie crust from the refrigerator. Transfer your filling mixture into the pie crust, mounding it slightly in the center.
• Place 5 strips of dough over the pie crust, with the longer strips in the center and shorter strips towards the edges.
• Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips.
• Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the lattice is complete. Trim any crust the hangs over the edge of the pie pan. Then, fold the crust inward, pinch the edges to seal the crust and crimp.
• Beat the egg and with a pastry brush, brush the egg wash over the top crust.
• Bake the pie at 425 degrees for 25 minutes, then reduce the heat to 350 degrees and continue to bake for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.
• If at any point the crust becomes too dark, cover it with aluminum foil or a piece of parchment paper. It is imperative that the pie bakes for the whole time, so that the filling cooks properly and has a thick, not runny, texture.

Step Five: Let Cool

• ‍Once the pie has baked, remove from the oven and let cool for at least two hours.

Notes

Store at room temperature for up to 3 days.

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When it comes to brownies, I have a few non-negotiables. They NEED to have that shiny, crinkly top and be dense and fudgy. Cakey brownies are a PASS for me. These brownies are super rich, decadent and certainly do not skimp on the chocolate flavor.

The best part? They don’t require melting any chocolate! I didn’t want to deal with another dirty bowl or having to melt chocolate over a double-broiler, so I made this recipe as easy as can be. It has only cocoa powder and the pools of melty chocolate inside are thanks to chocolate chips that get folded in at the end.

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Tips for making the best fudgy brownies!

Let your butter cool before adding to the batter. Scalding hot butter + eggs = scrambled eggs

Don’t overmix the batter. Overmixing the batter will add air into the batter and make for cakey brownies. You already know how I feel about those!

Don’t overbake the brownies. If you are looking for fudgy brownies then remove them from the oven when the sides have begun to shrink away from the sides of the pan but the center is still gooey.

Cool before cutting. I know what you’re thinking – I must assume that you have A LOT of self control. Trust, me. It is worth it. For one, the gooey brownies will be darn near impossible to remove from the pan when they are hot. If you let them cool to room temperature you A. won’t burn your mouth and B. will be able to get a clean cut.

If you want a very clean, professional slice, you can even place then in the refrigerator or freezer before slicing.

Notes

Baking pan size: 8×8 is crucial so that the brownies don’t overbake and aren’t too thin.

If you want to double the recipe: Use a 9×9 pan or 9×13

Adding espresso flavor: Try adding 1 tbsp of espresso powder to the batter

Optional mix-ins: Get creative! Try Heath Bar chunks, M&M, nuts, dollops of peanut butter, etc!

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Fudgy Brownies

Decadent and fudgy, these cocoa brownies are gooey on the inside, have a crinkly top, and are made in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need! 

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Author Jessica

Ingredients

• 1/2 c unsalted butter melted and cooled
• 1/2 c neutral oil of choice
• 2 eggs room temperature
• 1 1/2 c 300g granulated sugar
• 1 tsp vanilla extract
• 1/2 c 50g cocoa powder (Dutch processed will yield a darker, richer brownie, but either kind of cocoa powder is fine)
• 1/2 c 60g flour
• 1/2 tsp baking powder
• 1/2 tsp salt plus flaky salt for topping, if desired
• 1/2 c chocolate chips I use semi-sweet

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and line a 8×8 baking pan with parchment paper.
• Melt butter and let cool slightly. In a large bowl combine butter, oil, eggs, vanilla extract and sugar.
• Beat with a whisk until mixture is pale and ribbony and sugar is completely dissolved.
• Whisk in cocoa powder until no streak remain.
• Next, fold in flour, baking powder, salt and chocolate chips.
• Pour batter into prepared baking dish and smooth into an even layer. Top with flaky sea salt if desired.
• Bake for 23-30 minutes. The less amount of time will yield fudgier, richer brownies.
• Let cool at least 30 minutes before slicing.

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Fudgetown Copycat Recipe

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 12

Author Jessica

Ingredients

• 12 tbsp unsalted butter 1 1/2 sticks, room temperature
• 1/2 cup powdered sugar sifted (Plus more for dusting)
• 2 large egg yolks room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 c Dutch processed cocoa powder
• 1/2 c chocolate hazelnut spread

US Customary – Metric

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed for about 2 minutes. Add in egg yolks and beat until combined, followed by vanilla extract.
• In another bowl, combine flour, cocoa powder and salt. Scrape down the sides of the mixing bowl, then slowly add in flour on low speed, mixing just until combined.
• On a floured work surface, pat dough into a disc and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
• Preheat oven to 350°F / 175°C. Line 2 baking sheets with parchment paper. Set aside.
• On a lightly floured surface roll out dough into a ¼ inch thickness. Cut out cookies with a cookie cutter of your choice, using a smaller cookie cutter or piping tip to make a hole in the center of half of the cookies. Carefully place on the prepared baking sheets with about 1-2 inch space in-between.
• Remaining dough can be rolled out again.
• Bake each sheet for 12-15 minutes, just until bottoms lightly brown. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Sift confectioner’s sugar on the cookies with holes in them.
• Fill cooled cookies with chocolate hazelnut spread and sandwich together.
• Store in an airtight container at room temperature up to 3 days.

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Samoa Banana Bread

Try this mouthwatering recipe for Samoa Banana Bread made with ripe bananas, maple syrup, coconut oil, and shredded coconut.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Servings 6

Author Jessica

Ingredients

• 3 medium or 2 1/2 large overripe bananas mashed
• 2 eggs room temperature
• 1/2 cup maple syrup
• 1 TBSP vanilla extract
• 1/3 cup milk of choice I’ve used pressed coconut water as well
• 1/3 cup melted coconut oil
• 1 cup all purpose flour
• 1 cup whole wheat flour
• ^ this is my preferred ratio. You can do all whole wheat for a heartier bread or all AP flour.
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup shredded coconut divided
• 1/2 cup chocolate chips plus more for topping if desired.

Coconut Caramel:

• 1 cup coconut sugar
• 6 oz unsweetened cream of coconut
• Pinch of salt
• 1 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat an oven to 325 degrees. Grease a bread tin and line with parchment, leaving an overhang.
• In a large bowl, mash bananas and add maple syrup, coconut oil, milk, vanilla extract and eggs. Whisk to combine. In another bowl, whisk together flour, salt and baking soda to combine. Add to banana mixture and whisk just until combine. Fold in 1/4 cup shredded coconut and chocolate chips.
• Pour batter into pan and top with remaining shredded coconut and chocolate chips. Bake for 60-65 minutes.
• Meanwhile, in a small saucepan, add coconut sugar and cream of coconut. Cook over medium high heat until mixture boils rapidly and begins to reduce, stirring occasionally to prevent boiling over. Reduce to low and let simmer for 20 minutes. Add salt and vanilla extract and remove from heat. Let cool.
• Remove banana bread from oven, let cool. Drizzle with coconut caramel.

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You are probably familiar with Austrian Linzer Cookies, two buttery cookies with a peek-a-boo jam center. You may not have heard of Occhi di Bue, or ‘Eye of The Bull’, a similar Italian cookie. This recipe marries the two recipes together for a delicate, crumbly cookie, filled with your choice of jam or chocolate hazelnut filling.

I always have finely ground semolina flour (also called semola flour) for pasta making. Here, I have added it to the dough for a slightly crumblier texture. If you don’t have the flour on hand, you can simply use entirely all-purpose flour. 

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Semolina Sandwich Cookies

Delicate, crumbly sandwich cookies made with a peek-a-boo jam center!

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Servings 12

Author Jessica

Ingredients

• 12 tbsp unsalted butter 1 1/2 sticks, room temperature
• 1/2 cup powdered sugar sifted (Plus more for dusting)
• 2 large egg yolks room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup fine ground semolina flour often called Semola flour
• 1/4 c jam of choice citrus curd or chocolate hazelnut spread

US Customary – Metric

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed for about 2 minutes. Add in egg yolks and beat until combined, followed by vanilla extract.
• In another bowl, combine both flours and salt. Scrape down the sides of the mixing bowl, then slowly add in flour on low speed, mixing just until combined.
• On a floured work surface, pat dough into a disc and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
• Preheat oven to 350°F / 175°C. Line 2 baking sheets with parchment paper. Set aside.
• On a lightly floured surface roll out dough into a ¼ inch thickness. Cut out cookies with a cookie cutter of your choice, using a smaller cookie cutter or piping tip to make a hole in the center of half of the cookies. Carefully place on the prepared baking sheets with about 1-2 inch space in-between.
• Remaining dough can be rolled out again.
• Bake each sheet for 12-15 minutes, just until bottoms lightly brown. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Sift confectioner’s sugar on the cookies with holes in them.
• Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top.
• Store in an airtight container at room temperature up to 3 days.

Notes

Try these variations!
Vanilla Cookie Dough – sub 2 tsp vanilla extract or 1 tsp vanilla bean paste
Sub almond extract for vanilla extract
Try adding zest of orange, lemon or grapefruit 
A savory option: a black pepper and parmesan dough with a pepper jelly — YUM!

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That being said, a couple of weeks ago I was pretty strict with ‘cleaning up’ my diet. I eliminated all dairy, gluten, alcohol and meat while I recovered from an operation. That didn’t leave much room for cookies…so I had to get creative.

Through a series of trial and error, I developed this cookie recipe that has seriously become something I eat on a daily basis. They are gluten free, yes, but that isn’t entirely the reason I love them. They are packed with healthy fats from almond flour and olive oil, sweetened only with maple syrup and contain cacao nibs, a pure form of chocolate.

I recommend that after mixing the dough, you let it rest for at least 15 minutes. This helps the batter hydrate before baking, resulting in a better cookie.

Enjoy!

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Soft Baked Gluten Free Chocolate Chip Cookies

A chocolate chip cookie recipe for those who are on a gluten-free diet — or those who just love delicious cookies!

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Servings 12

Author Jessica

Ingredients

• 1 c almond flour
• 1/4 c gluten free flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp non-dairy milk of choice
• 1 tsp vanilla extract
• 1/3 c cacao wafers

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Line a small baking sheet with parchment paper. In a bowl, combine ingredients.
• Let dough rest for 15-20 minutes to allow it to hydrate.
• Scoop 4 even sized balls onto baking sheet, lightly press down to flatten.
• Bake for 12-15 minutes. Let cool. Store in airtight container at room temperature for up to 3 days.

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