Apple Turnover

Serving Size: 4 turnovers

Ingredients

Rough Puff Pastry

• 1¼ cup of flour
• ½ cup + 2 tbsp of cold butter
• ½ tsp of salt
• ½ tsp of sugar
• 2-3 tbsp of ice cold water
• 1 egg for egg wash

Apple Filling

• 1 cup of diced apples (about 1 medium apple)
• ½ tsp of lemon juice
• ¼ tsp of salt
• ¼ tsp of cinnamon
• 2½ tbsp of brown sugar

Step by Step

1. Prepare the rough puff pastry.
2. Dice the cold butter into cubes.
3. In a bowl, pour in the flour and place the butter cubes inside.
4. Coat the butter with flour. Make sure that the butter cubes are fully coated for flaky pastries.
5. Using your thumb and index finger, squish each butter cube so that they are flattened and no longer cube shaped. Don't oversqiush, the butter should still be in pieces, and not melted or falling apart.
6. Add one tablespoon of ice cold water. Make sure that the water is ice cold. Mix and the dough should start to come together.
7. If the dough is not together, add another tablespoon of ice cold water and knead it again. Continue to add cold water until the dough forms. It should not be sticky and wet, but the flour should no longer be loose and powder-like.
8. Add in the salt and sugar. Mix until incorporated.
9. Roll out the dough and begin to create the layers by doing a letter fold.
10. To fold, take ⅓ side of the dough and fold it over, and then take the other ⅓ side and fold it on top. The fold should resemble the way you fold a letter/envelope. Turn the dough 90° and then roll it out again. Repeat this process for a total of 6 times.
11. Tightly cover the dough to prevent it from drying out and refrigerate overnight.
12. Prepare the apple filling.
13. Peel and core the one apple. Dice into small cubes and place into a bowl.
14. Add in the lemon juice, salt, cinnamon, and brown sugar into the bowl.
15. Mix and then let it sit for at least 15 minutes.
16. Preheat the oven to 400°F.
17. Beat an egg to create an egg wash.
18. Remove the dough from the fridge and divide into four even pieces. Work with the dough one piece at a time, leaving the rest in the fridge. It is important that the dough stay cold up until it bakes.
19. Roll out the piece of dough into a square about ¼" thick.
20. Place some of the apple filling into the center of the square.
21. Fold the dough over from one corner to another to form a triangle, and press the edges together to seal.
22. Using the back of a fork, press down on the edges of the turnover to crimp the edges.
23. Cut out 3 small holes on the top of the turnover.
24. Brush the top of the turnover with the egg wash.
25. Repeat for each piece of dough to create a total of 4 turnovers.
26. Bake in the oven for 20-25 minutes until they turn golden brown.
27. Let it cool and enjoy!

Brownies (Cake-Style)

Serving Size: 9" x 5" pan

Ingredients

• ¾ cup of flour
• ½ cup of butter
• 2 tbsp of vegetable oil
• ¾ cup of white sugar
• ½ cup of brown sugar
• ½ cup of cocoa powder
• 3 eggs
• 1 tsp of vanilla extract
• ½ tsp of salt
• 1 tbsp of espresso powder
• 1 cup of semisweet chocolate chips

Step by Step

1. In a small bowl or mixing cup, combine the chocolate chips and espresso powder.
2. Melt the butter.
3. Pour the hot butter over the chocolate and espresso mixture. This should melt the chocolate and dissolve the espresso powder. If the mixture does not melt, add a little bit of hot water to help.
4. In a bowl, mix together the white sugar, brown sugar, cocoa powder, vanilla, vegetable oil, and eggs.
5. Pour in the melted chocolate mixture and combine.
6. Add in the flour a little bit at a time, folding it in after each addition.
7. Preheat the oven to 350°F.
8. Butter the pan or line with parchment paper, and pour the batter in.
9. Bake for 35-40 minutes.

Chocolate Chip Cookies

Serving Size: cookies

Ingredients

• 1 cup of butter
• ¼ cup of white sugar
• 1 cup of brown sugar
• 2 tsp of vanilla extract
• 1 tsp of espresso powder
• 1 egg
• 1 egg yolk
• 1½ cup of flour
• 1½ tsp of salt
• 1 tsp of baking soda
• 1½ cup of chocolate chips

Step by Step

1. Melt the butter and let it cool. Make sure that the melted butter cools down before using or else it will melt the sugars instead of cream together. To speed up the cooling, place the melted butter in the fridge for 10-15 minutes.
2. In a bowl, mix together the brown sugar, white sugar, vanilla extract, and espresso powder.
3. Add in the cooled melted butter and cream until light and fluffy.
4. Add in the egg and the egg yolk and mix until incorporated.
5. In a separate bowl, mix together the flour, salt, and baking soda.
6. A little add a time, add the dry ingredients into the wet ingredients.
7. Using a spatuala or a spoon, fold in the chocolate chips.
8. Cover and refrigerate for at least 4 hours. Best results if refrigerated overnight.
9. Preheat the oven to 350°F.
10. Bake for minutes.

Adapted from Tasty Chocolate Chip Cookies Recipe

Cinnamon Sugar Cookies

Serving Size: 36 small cookies

Ingredients

• ½ cup of butter
• ½ cup of sugar
• 1 egg
• ½ tsp of vanilla extract
• 1¼ cup of flour
• 2 tsp of baking powder
• ⅛ tsp of salt

Coating

• 2 tbsp of sugar
• 2 tbsp of cinnamon

Step by Step

1. Let the butter soften and the egg get to room temperature.
2. Once the butter and egg are ready, cream together the butter and the sugar on medium high speed until light and fluffy.
3. Add in the egg and vanilla extract.
4. Beat on medium heat until the wet ingredients come together.
5. In a separate bowl, mix together the flour, baking powder, and salt.
6. Add the dry ingredients with the wet a little at a time.
7. Mix on medium speed until all the dry ingreidents are incorporated.
8. Refrigerate and let it rest for at least 2 hours for the flavors to develop.
9. In a plate, combine the sugar and cinnamon for the coating.
10. Once the dough is rested, mold the dough into little spheres.
11. Roll the spheres around the coating until completely covered.
12. Press down slightly on the spheres so that it is slightly flat on top and bottom.
13. Repeat until all the dough is used.
14. Preheat the oven to 375°F.
15. Bake the cookies for 10 minutes.
16. Once baked, remove from the pan to cool on a rack.

Double Chocolate Cake Cookies

Serving Size: 20 cookies

Ingredients

• 1½ cup of flour
• ½ cup of white sugar
• 1 tsp of baking soda
• 2 tbsp of cocoa powder
• ½ cup of vegetable oil
• ¼ cup of milk
• 1 tsp of vanilla extract
• 2 eggs
• 1 cup of white chocolate chips

Step by Step

1. In a bowl, mix together the flour, sugar, baking soda, and cocoa powder.
2. Add in the vegetable oil a little at a time and mix.
3. Add in the milk and vanilla extract and stir.
4. Add in the eggs one at a time and mix.
5. Add in the white chocolate chips and stir. The batter should be runnier than normal cookie dough.
6. Refrigerate for about 30 minutes to 1 hour.
7. Preheat the oven to 350°F.
8. Spoon about a small cookie dough scooper (½ tbsp) worth of dough per cookie. The dough will be a bit runny and spread on the baking sheet when scooping.
9. Bake for 11 minutes. The dough will spread a bit more while baking.

Matcha White Chocolate Shortbread

Serving Size: 20 cookies

Ingredients

• 1¼ cup of flour
• ½ cup of confectioner's sugar
• ½ cup of butter
• 1 egg yolk
• 1½ tbsp of matcha powder
• Pinch of salt
• 1 cup of white chocolate chips

Step by Step

• Cream together the sugar and butter.
• Add in the egg yolk and stir
• In a separate bowl, mix together flour, matcha powder, and salt.
• Add in the dry ingredients into the wet ingredients and mix.
• Add in the white chocolate chips and stir.
• Roll into a square log about 2" thick.
• Refrigerate for at least 4 hours.
• Once dough is rested, slice into 1" cubes.
• Preheat oven to 350°F.
• Bake for 18 minutes and then let cool. The dough will not spread while baking.

Oatmeal Chocolate Chip Cookies

Serving Size: 20 cookies

Ingredients

• ½ cup of butter
• ½ cup of brown sugar
• ¼ cup of white sugar
• 1 egg
• 1 tsp of vanilla
• ¾ cup of flour
• ½ tsp of baking soda
• ½ tsp of salt
• 1 tsp of cinnamon
• 1½ cup of oats
• 1½ cup of chocolate chips

Step by Step

1. Let the butter soften and the egg get to room temperature.
2. Once the butter and egg are ready, cream together the butter, brown sugar, and white sugar on medium high speed until light and fluffy.
3. Add in the egg and vanilla extract.
4. Beat on medium heat until the wet ingredients come together.
5. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and oats.
6. Add the dry ingredients with the wet a little at a time.
7. Mix on medium speed until all the dry ingreidents are incorporated.
8. Add in the chocolate chips and mix until incorporated.
9. Refrigerate and let it rest for at least 2 hours for the flavors to develop.
10. Once the dough is rested, form little spheres with the batter.
11. Press down on the spheres so that they are about ¾" thick.
12. Preheat the oven to 375°F.
13. Bake the cookies for 12 minutes. The dough will spread very little while baking.

Peach Crumb Bar

Serving Size: 9" x 13" pan

Ingredients

Crust/Topping:

• 3 cups of flour
• 1 cup of sugar
• ½ tsp of salt
• 1 tsp of baking powder
• ½ tsp of cinnamon
• 1 cup of butter
• 1 egg

Peach filling:

• 3 cups of diced peaches (about 5-6 peaches)
• 1 tbsp of flour
• 1 tbsp of sugar
• 1 tbsp of lemon juice
• ½ tsp of salt

Step by Step

1. Freeze the butter so that it stays cold when cutting.
2. Mix together the flour, sugar, salt, baking powder, and cinnamon in a bowl.
3. Dice the butter into cubes and then place into the bowl.
4. Using a pastry cutter, cut the butter into the flour mixture. Mixture should be crumbly and have lumps of butter here and there. Be careful not to overmix.
5. Add in one egg and gently mix it in.
6. Preheat the oven to 350°F.
7. Line a pan with parchment paper. Set aside about 2 cups of the crust mixture.
8. Using the rest of the crust mixture, pour it into the pan and press it down to form the crust.
9. Bake in the oven for 15 minutes.
10. In the meantime, begin the peach filling. Remove the skin and pit from the peaches and dice into 1" cubes.
11. Add in the flour, sugar, lemon juice, and salt into the peaches and mix. Stir until the ingredients are all incorporated and peaches are covered.
12. Pour the peach filling on top of the baked crust. Top with the rest of the crust/topping mixture.
13. Bake at 350°F for 35-45 minutes.
14. Let it cool to room temperature and then place in the fridge. Cut when cold and enjoy.

Snickerdoodle Cookies

Serving Size: 22 cookies

Ingredients

• 1½ cups of flour
• ½ cup of butter
• ½ cup of white sugar
• 1 egg
• ½ tsp of baking soda
• ½ tsp of vanilla extract
• 1½ tsp of cream of tartar
• Pinch of salt
• 1½ tbsp of white sugar
• 1 tbsp of cinnamon

Step by Step

1. Cream together butter and sugar.
2. Add in the egg and vanilla and mix.
3. In a separate bowl, mix together the flour, baking soda, cream of tartar, and salt.
4. Slowly add in the dry ingredients to the wet ingredients and mix in.
5. Refrigerate and let it rest for at least 4 hours.
6. On a plate, mix together the cinnaon and white sugar to form the coating.
7. Once dough is rested, form little spheres with the dough.
8. Roll each sphere in the cinnamon-sugar mix until completely covered.
9. Preheat oven to 400°F.
10. Bake the cookies for 10 minutes and then let cool.

Lazy Apple Pie

Serving Size: 7" diameter

Ingredients:

• 2 pre-made pie crusts
• Optional: 1 egg

Apple Filling:

• 4 granny smith apples
• 2 tbsps of flour
• 1 ½ tbsp of lemon juice (about ½ a lemon)
• ½ cup of sugar
• 1 tsp of salt
• 1 tsp of cinnamon

Step by Step:

1. Thaw the pie crust as instructed. Leave it in the fridge for it to stay cool until ready to use.
2. Peel the apples, then core and thinly slice them (about ¼ in thick).
3. Add in the flour, lemon juice, sugar, salt, and cinnamon on top of the apples.
4. Mix the apple mixture together, making sure the mixture coats all the apples.
5. Let the mixture sit on the side for 5-10 minutes.
6. Butter the pie pan.
7. Roll out the first pie crust so that is round and about ⅛ thick.
8. Place the pie crust on to the pie pan and gently press down so that the dough fits into the mold of the pan. Make sure that the dough reaches all of the edges.
9. Preheat the oven to 375°F.
10. Add in the apple filling.
11. Roll out the second pie crust just like the first one.
12. Place the second pie crust on top.
13. Pinch the edges of the two pie crusts together to create a crimp. Make sure that the two doughs are sealed together.
14. Optional: Beat an egg to create an egg wash to brush the top of the pie and sprinkle with sugar.
15. Cut four slits like an "x" in the top of the pie to create a vent.
16. Bake for about 45 minutes until the top is a light golden brown.
17. Allow pie to cool completely before serving.

Tiramisu

Serving Size: 5" x 7" pan

Ingredients

• 2 eggs
• 8 oz of mascarpone cheese
• ¼ cup of sugar
• ½ tsp of vanilla extract
• Pinch of cream of tartar
• 10 oz of coffee
• 24 ladyfinger biscuits
• 1 ½ tbsp of cocoa powder

Step by Step

1. Brew about 10 oz of coffee and then put in the fridge to cool.
2. Separate the eggs into yolks and whites.
3. On high speed, beat together egg yolks and sugar until it turns a pale yellow.
4. Add in vanilla extract and mascarpone cheese. Mix until combined.
5. In a separate bowl, whisk egg whites on high speed until stiff peaks form. Add a pinch of cream of tartar to help with the whisking.
6. Fold in the egg whites into the cheese mixture.
7. Pour the cooled coffee into a shallow dish.
8. Take one ladyfinger and dip only half of the biscuit (horizontal) into the coffee. Don't let the ladyfinger stay in the coffee for too long as it can absorp a large amount of liquid in a few seconds.
9. After dipping, place in the serving pan.
10. Repeat until a layer of ladyfingers form.
11. Spread a layer of cream on to the ladyfinger layer.
12. Repeat two more times to make a 3 layer tiramisu, ending with the cream layer on top.
13. Sprinkle cocoa powder on top of the top cream layer.
14. Cover and fridge for at least 2 hours.
15. Keep refrigerated when not eating.