DOUBLE LAYERED PISTACHIO + TOASTED MILK + COFFEE TRES LECHES

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Tres leches has been a staple in my dessert rotation for many years now. It’s always been there as a unaltered classic but this version takes on a different flavor profile by infusing notes of pistachio, toasted milk and coffee. Ground pistachios and toasted milk powder get folded into the sponge cake to add a bit more flavor and dimension. The milk mixture gets flavored with more toasted milk powder and coffee. The frosting is my favorite part, its a whipped cream cheese folded with pistachio butter. It’s so light and ethereal and could just be eaten on its own because it’s that good!

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BROWN BUTTER ROSE BAKLAVA COOKIES.

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Baklava is one of those desserts that are super addictive, once you have one, you want to keep going! This rolled phyllo pastry desserts are a Middle Eastern specialty that are typically filled with pistachios, assorted nuts, drenched in butter and are glazed in a honey or rose simple syrup. I thought to myself wouldn’t it be interesting to add this delicious crunchy, nutty, honey dessert into a cookie? The brown butter in the sugar cookie dough complements the nuttiness of the baklava and a touch of rose water adds a floral dimension. Chopped pistachio, chopped walnut, rose petals and a heaping scoop of chopped baklava get mixed in to create a sweet, fudgy studded sugar cookie.

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Spelt + Sage + Brown Butter Cookies

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Sage and brown butter are a tale as old as time. As golden cubes of butter melt down and sizzle in the pan, in go the light green sage leaves, releasing an alluring herbaceous aroma along with heady notes of browning butter. The sage crisps up and darkens as the butter turns into a dark amber hue. The crisped sage gets rubbed into the sugar mixture to further release its aromas. The addition of spelt enhances the nutty quality of the brown butter and adds a touch of dimension to the cookie. If desired a quick roll or dusting of sage rubbed sugar makes for a beautiful cookie.

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SPARKLY CRUNCHY CORNFLAKE TOFFEE COOKIES

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These iridescent, crunchy, toffee bourbon laced cookies will definitely be the star at any party! These cookies have this moreish quality to them that just make you want to grab another after another. I opted to make homemade bourbon vanilla toffee, which was surprisingly easy to make but you could easily sub in store bought if you can’t be fussed. Instead of using plain cornflakes I used Christina Tosi’s cornflake crunch recipe to add more depth of flavor to the cornflake. I did not get the hype of this cornflake crunch until I ate it ...it is highly addictive! The husband and I were munching on toffee and cornflake crunch all afternoon that I had to make a second batch of cornflake crunch...lol. The brown butter cookie dough acts like a vehicle for all toffee and cornflakes and it’s the best thing ever! I dusted these puppies in a heavy dose of edible gold glitter, and I think they are just perfect!

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Tahini Oreo Cookies

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Thick, chewy cookies have a special place in my heart and these tahini Oreo cookies fit that bill perfectly. Sweet vanilla tahini gets added to a classic brown butter cookie dough to create at thick, chewy rich cookie that offers a perfect toothsome bite. The addition of Oreo add a touch of sweetness and bites of chocolatey goodness through the cookie. These cookies get rolled in mixture of black and white sesame and get topped with Oreo dust for a very visually striking cookie. These cookies taste so good right out of the oven! They are perfectly balanced with the right amount of sweetness and notes of nuttiness.

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TOASTED COCONUT + LIME CURD + MACADAMIA NUT COOKIES

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If a cookie could transform itself into warm sands of a tropical island with soft coconut breezes, this cookie would be it! Toasty coconut and buttery sweet macadamia nuts get tossed into a lime zest sugar cookie to create a superbly soft and buttery cookie dough base. A simple, zippy, zesty lime curd then gets nuzzled into the cookie to create a delightful puddles of lime goodness. As the cookies bake up the notes of coconut amplify and the macadamia nuts get extra buttery! The lime curd becomes slightly thicker and provides the perfect amount of creaminess and tang to round the cookie together. I’m not even the biggest coconut fan but I really liked these!

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Italian Rainbow Cookies - Drop Cookie Style

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I love Italian rainbow cookies, they are one of my favorite holiday cookies out there! So this year, I set out on making a drop cookie style version of the beloved classic rainbow cookie and here it is! I love the way this cookie came out! They taste surprisingly similar to the actual rainbow cookie with a little more softness and crispiness in the texture. I found that letting them cool for a day really brings those quintessential almond flavor and raspberry jam notes out. You could swirl these cookies to have a more marble effect but I like the way they looked as parallel lines, like the original rainbow cookie! These cookies are sweet, they are nostalgic and they are perfect if you are a fan of rainbow cookies!

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Dark Chocolate + Peanut Butter + Marshmallow Fluff Cookies

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These deep, dark black cocoa are laced with notes of brown butter and have the most incredible chew to them. Swirls of honey roasted peanut butter, nutty peanut butter chips and puddles of sweet thick marshmallow fluff make this a chocolate and peanut butter lover’s paradise.

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Chewy Blueberry Corn Lemon Cookies

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These chewy blueberry corn lemon cookies are everything you love about cornbread, blueberry pie and lemon cake in cookie form! These cookies develop a delightful crispy crunchy edge while staying ultra-soft and chewy inside. The cookies have a wonderful texture from the cornmeal and are loaded with the delicate sweet notes of corn from the freeze dried corn powder. Fresh blueberries are key here, they add the perfect amount of tang and freshness without staining the entire cookie blue. A quick roll in corn sugar makes these cookies sparkle while adding a bit of crunch. Finish these cookies with freeze dried corn and freeze dried blueberries for an extra layer of crunch.

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Brown Butter Chocolate Chunk Whisky Cookies

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These cookies are my take on the classic chocolate chip cookie. By subbing in brown butter, adding freshly chopped chunks of chocolate, a hefty spoon of salt and a dribble of whisky, the humble chocolate chip cookie is transformed into something even more special. No matter how many cookies I make, this brown butter chocolate chunk whisky cookie is always the cookie of choice by the husband. I don’t blame him, these cookies are highly addictive with the perfect amount of crispiness around the edges and the softest chewiest center. They are studded with 70% dark chocolate chunks and have the lightest touch of whisky to amplify the nutty notes of brown butter in the dough.

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Pumpkin Blondies

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There is a chill in the air and the leaves have become more golden in hue. Autumn is here and what better way to bring in the new season than with these chewy pumpkin blondies. If you are like me and love the flavor that unaltered pumpkin brings, these blondies are for you! These blondies start off by making a homemade pumpkin butter, which is a lot easier to make than it sounds. The homemade pumpkin butter removes the excess moisture and adds depth of flavor to the blondies. The pumpkin butter is lightly spiced, adding a subtle hint of autumn spices without overpowering the pumpkin flavor.

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Whisky Brown Butter S’mores Cookies

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Everything you love about s’mores by the campfire but in cookie form. Nutty warm graham cracker cookie crumbs, a touch of spicy sweet whisky, gooey marshmallowy fluff, flecks of golden brown butter and deep smooth dark chocolate puddles.

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Brown Sugar Peach Skyr Cake Crumble Bars

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These brown sugar peach skyr crumble bars are the perfect summer dessert to make! They are so simple to whip together and have the most tender thick brown sugar cake like base. They get topped with a generous slather of caramel sauce and get topped with fresh peaches and a buttery brown sugar crumble.

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PASSIONFRUIT MERINGUE PIE COOKIES

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These cookies taste like a passionfruit meringue pie. The cookie dough is laced with buttery brown butter notes, graham cracker crumbs and swirls of marshmallow fluff for extra chew. Each cookies is filled with smooth, tart and sweet tropical passionfruit filling. The zip and tang of the passionfruit, the buttery graham cracker cookie dough along with with a swirl of marshmallow fluff give this cookie that signature meringue pie feel.

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Mini Blueberry Skyr Donuts

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These cute blueberry skyr mini donuts are the perfect treat to whip up when you are craving donuts! Thanks to the thick creamy blueberry skyr and leavening agents you can have a batch of delightfully cakey, old-fashionesque donuts in less than hour! Once they are fried up roll them up with this super easy blueberry powdered sugar. With just a few simple ingredients you can have a batch of hot, homemade delicious blueberry donuts!

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Strawberry Tahini Streusel Cookies

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These thick chewy tahini cookies are filled with bright sweet notes of strawberry, nutty sesame seeds and warm notes of brown butter. The addition of tahini makes for a delicious toothsome cookie that is packed with flavor. The ubiquitous flavor combo of strawberry and peanut butter might have a rival because the combination of strawberry and tahini are somehow even more perfect. The crumbly buttery streusel topping feels like you are eating the best part of the muffin while eating a cookie!

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Thick Chewy Pistachio Crème Blondies

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These chewy thick blondies are filled with rich deep brown butter notes, buttery green pistachio bits and a dreamy ribbon of pistachio crème. These blondies use pistachio oil to amplify the earthy notes of the pistachio and use brown butter to highlight the nuttiness and warmth of the pistachio flavor. These pistachio blondies are just loaded up with pure pistachio. The texture on these blondies is truly sublime. Best of all these are so simple to whip up. The hardest part is honestly just shelling those pistachios!

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Lucky Charms Sugar Cookies

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Nothing feels more magical than a thick chewy sugar cookie decked out in rainbow marshmallows and gold luster dust. These lucky charms sugar cookies have a little bit of oat flour and cereal flour to amp up the texture and depth of the sugar cookie. I also added a bit of bread flour as well to create a thick soft chewy cookie that stays soft for days.  The marshmallows though, they are the real stars. They make this cookie taste so nostalgic and just plain magical. The marshmallows inside the cookie become chewy and sticky while the marshmallows outside remain crunchy just like the ones in the box. A dusting of golden luster dust makes these cookies look like they are they type of cookies you’d find on the other side of the rainbow.

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Red Velvet Blondies

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Yes, there are a million red velvet brownie/blondie recipes floating around there on the internet but unlike most red velvet blondie/brownie recipes, these blondies let that red velvet flavor shine through. No cloying sweet white chocolate, no dark/milk chocolate chunks to interfere with that lovely subtle red velvet flavor and no cream cheese stuffing or frosting, because quite honestly these blondies don’t need it. Just pure red velvet. These blondies are super easy to whip up and are insanely chewy and delicious. Make yourself a tray and don’t worry about sharing them because you will eat them all on your own.

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Dark Cocoa + Red Currant Sugar Cookies

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Fudgy, crinkly, chewy dark cocoa sugar cookies get stuffed with fresh red currants to create a delicious rich cookie with pops of tart juicy goodness. The fresh red currants cleanse the palate from the intense sweet dark chocolate notes, creating a cookie that is irresistible with its contrasting notes.

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