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Gooey brown butter cookies with melty chocolate chips, and a creamy peanut butter center. I love peanut butter. I like to imagine that I eat it in a buff gym rat protein bulk kind of way, but tbh I eat it in a senior citizen who just lost their teeth kind of way- but these soft and gooey cookies are perfect for the benched and the beefcakes. Ingredients: For the dough: 1/2 cup unsalted browned butter, softened 1 cup white sugar 1 tbsp molasses 1 tsp vanilla bean paste (or vanilla extract) 1 tsp espresso powder 1/4 tsp cinnamon powder 1/2 tsp baking soda 1 tsp baking powder 1.5 tsps salt 1 egg, room temperature 2 cups all-purpose flour 1 cup mini peanut butter cups 1 cup bittersweet chocolate chips 1 tsp sea salt flakes (for top) For the filling: 1/2 cup peanut butter 1/4 cup powdered sugar 1/2 tsp vanilla bean paste, or extract 1/4 tsp salt Directions: In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt. Using a paddle attachment, beat in the egg, and gradually mix in the flour. Fold in chocolate chips and mini peanut butter cups. In a small separate bowl, mix together all filling ingredients until combined. Scoop dough onto a parchment paper lined baking sheet and fill each cookie dough blob with 1 tbsp of the peanut butter mixture. Place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours). Bake at 400 degrees Fahrenheit for 10-15 mins, or until edges slightly darken. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

Pineapple banana cake, salted caramel filling, vanilla cream cheese frosting Ever since I was a kid, my sister has been begging me to make her a Hummingbird cake. Contrary to what I originally believed, hummingbird cake is not built off of the bodies of crushed hummingbirds; it is, rather, a symphony of spiced banana and pineapple. So now, twenty years later, I am finally making this cake for her, a little late, but as they say, absence makes the heart grow fonder- and this cake has been absent from her life for a hot minute- so she should be pretty fond of it by now. Ingredients: For the cake: 1 cup crushed pineapple 1 1/3 cups mashed bananas (about 3 bananas) 2/3 cup butter, unsalted and softened 1.5 cups white sugar 1 tbsp molasses 3 eggs 2 tsps vanilla bean paste, or extract 3 cups all-purpose flour 1 tsp cinnamon 1/4 tsp cardamom 1.5 tsps baking soda 1/4 tsp salt 1/2 cup milk For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 2 tsps vanilla bean paste (or vanilla extract) few drops of food coloring (optional) 1/2 cup salted caramel sauce Directions: Preheat the oven to 350°F and prepare 3 6-inch cake pans with butter and parchment paper. In a small bowl, mix together the crushed pineapple and mashed bananas. In a large bowl, beat together the butter, sugar, and molasses until light and fluffy. Gradually add in the eggs and vanilla. Continue whipping until the mixture is the texture of frosting. In a seperate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Pour half of the dry ingredient mixture into the butter mixture. Continue mixing as you add in the milk and finish with the remaining dry ingredient mixture. Fold in the pineapple banana mixture. When combined, pour into the prepared pans. Bake for 45-50 minutes, or until when a toothpick is inserted, it comes out clean. Let cool on a wire rack while preparing the frosting. To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners sugar, and add in the vanilla and food coloring. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate. Level your cake layers to smooth the tops, and cut them in half through the middle to make 6 layers. Stacked and layer the cakes with frosting and salted caramel sauce before frosting the cake fully. Slice, serve, and enjoy!

flakey cardamom shortbread with smooth pomegranate custard Yalda, the Iranian holiday celebrating the Winter solstice, is coming up on December 21st. In Iranian culture, Pomegranates symbolize the cycle of life, fertility, and abundance. During Yalda it is customary to eat pomegranates. Whether you celebrate Yalda reading Hafez and munching on crunchy pomegranate seeds, or don't celebrate at all, these Pomegranate Cardamom Bars are a delicious way to start off your Winter. Ingredients: For the crust: 2.5 cups all-purpose flour 3/4 cup unsalted butter, melted 1/2 cup of powdered sugar 1/2 tsp salt 1.5 tsps ground cardamom For the filling: 1/2 cup all-purpose flour 2 cups white sugar 2 cups pomegranate juice 2 tbsps lemon juice 1 tbsp lemon zest 8 eggs 3 tbsps powdered sugar, optional dried rose petals, optional Directions: Step 1: Preheat oven to 350°F. Step 2: In a medium bowl, mix together all crust ingredients until a dough forms and no longer sticks to the bowl. Step 3: Press dough into the bottom of a parchment paper lined baking dish, preferably a 9 x 13 inch pan, or two medium loaf pans. Step 4: Bake crust in the oven for 20 minutes, or until edges are golden. Step 5: While in the oven, prepare the filling by whisking together the flour and sugar. Blend together the eggs, pomegranate juice, lemon juice, and lemon zest. When both mixtures are fully combined, add the wet ingredients into the dry ingredients in 4 even increments, whisking thoroughly after each addition. When the batter is fully combined, pour on top of the baked crust. Continue baking for 45-60 minutes, or until the top of the bar no longer jiggles when the pan is moved. Step 6: Let cool, refrigerate, sprinkle with powdered sugar and dried rose petals, and enjoy!

fluffy, sweet almond chiffon with tangy, sour golden berries Pineapple upside-down cake has been in the spotlight for years now, it's cute and all, but I think it's time to move on. This golden berry chiffon will give you the sweet/sour contrast and complex almond undertones that pineapple never could. Ingredients: 3 tbsps brown sugar 1 tbsp unsalted butter, melted 1/2 cup golden berries, sliced in half 1 cup almond flour 1/2 cup all-purpose flour 4 eggs, separated 1/2 cup white sugar 1 tbsp lemon zest 1 tbsp neutral oil 1/2 tsp almond extract Directions: Preheat the oven to 350°F and prepare a 6-inch baking pan with butter and parchment paper. Butter the bottom of the pan generously, and press the brown sugar along the bottom of the pan. Pat the golden berries dry with a paper towel before placing them face down on the brown sugar layer. In a medium bowl, beat together the egg yolks and sugar until frothy. Beat in the neutral oil, almond extract, and lemon zest. Fold in the flour and almond flour. In a separate bowl, whip the egg whites until stiff peaks form. Gradually fold the egg whites into the almond mixture. When fully combined, pour into the prepared pan and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. Slice, serve, and enjoy!

floral and sweet orange blossom chiffon with a nutty and rich pistachio buttercream It feels like no fruit is in season except for apples and pumpkins, but just because your favorite fruit isn't in season doesn't mean you can't bake with it. No, I am not talking about preserved fruits or syrups, we gotta go to the roots- or rather, the blossoms. Ingredients: For the cake 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1 tsp salt 1/2 tsp cardamom 7 egg yolks, room temperature 7 egg whites, room temperature 3/4 cup water 1/2 cup vegetable or canola oil 1 tbsp orange blossom water 1/2 tsp cream of tartar For the frosting: 2 cups raw pistachios, shelled 1 tsp neutral oil 1.25 cups (2.5 sticks) unsalted butter, softened 2 cups powdered sugar 1/2 tsp green food coloring (optional) Directions: Before getting started on the cake, prepare the pistachio butter for the frosting by combining the pistachios and neutral oil. Bake the mixture on a parchment paper lined baking sheet at 325°F for 5 minutes (try not to brown them). When finished baking, blend the pistachios in a food processor until they turn into a smooth pistachio butter, it should take 10-15 minutes. Make sure to scrape the bottom of the food processor occasionally to ensure your butter has an even texture. Set this aside while you prepare the cake. Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a medium bowl, sift together flour, sugar, baking powder, cardamom, and salt. In a small bowl, beat together egg yolks, water, oil, and orange blossom water until frothy. Fold egg yolk mixture into flour mixture until just combined. Whip egg whites and cream of tartar until stiff peaks form. In 4 even increments, fold egg whites into the cake batter. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. While the cakes cool, prepare the frosting by creaming together butter and pistachio butter. When light and fluffy, beat in powdered sugar. Mix in food coloring if desired. Fill and frost your cake with frosting, decorating to taste. I used candied orange slices, dried orange blossom petals, and dried rose petals. Slice, serve, and enjoy!

Chewy caramel, crunchy hazelnuts, creamy dark chocolate In the biting cold, a towering figure approached me. "When," they asked. "When what?" I returned. "When will you make me bonbons again?" It was then that I realized this skyscraper of a being was my lanky friend. This lanky friend had a desire all year, one that only my bonbons would satisfy. Thus, the eve of her 18th birthday, I finally succumbed to her wishes and made these bonbons again. As the salted caramel stretched between her teeth and the confection, I knew that feeding into the mouth of the beast would have harrowing consequences. I have created a monster. Ingredients: 1 tsp edible gold/glitter 4 cups dark chocolate chips 1 tbsp vegetable oil 3/4 cup heavy whipping cream 1/4 cup crushed roasted hazelnuts 1/2 cup salted caramel sauce (I used my recipe linked here--> https://www.tbhbaking.com/recipe/salted-caramel-sauce) Directions: Using a mini silicon hemisphere mold, brush the wells with a light layer of the edible glitter. In a microwave safe bowl, combine 2.5 cups of chocolate chips with vegetable oil. In 15 second increments, microwave and mix the chocolate until it is fully melted and glossy. Brush the chocolate into the wells of the prepared silicon mold, using a spatula to scrape off extra chocolate from the edges. Save the remaining chocolate. In a separate microwave safe bowl, combine 1.5 cups of chocolate chips with 3/4 cups of heavy whipping cream. In 15 second increments, microwave and mix the chocolate ganache until it is just fully melted. Using an electric mixer, whip the chocolate ganache for two minutes. Place the mixture in the fridge for 15 minutes before whipping again until stiff peaks form. When the chocolate shells have hardened, add a small amount (about one teaspoon) of the salted caramel and chocolate ganache into each of the wells, and sprinkle in roasted hazelnuts. Fill the wells with extra ganache and caramel in equal parts until the molds are almost (4/5) full. Add on the original oiled chocolate mixture, remelting if needed, and scrape the remainder off of the edges of the silicon molds with a spatula. Let the chocolate harden for 2-3 hours. Enjoy immediately or store in the fridge for up to two weeks.

why put rose petals in your chai to have with cookies, when you could have rose chai cookies? You are what you eat, so I only eat pretty things. Ingredients: For the dough: 1 cup white sugar 1 tbsp earl grey tea leaves 1/4 tsp cardamom, powdered 1 cup unsalted butter, softened 3 egg yolks 1/2 tbsp vanilla bean paste, or extract 3 cups all-purpose flour 1/2 tsp salt For the glaze: 1.5 cups powdered sugar 1 tbsp rosewater 2 tbsps milk 2 tbsps dried rose petals, for topping Directions: In a blender, combine the earl grey leaves, cardamom, and 1/4 cup of sugar. Blend until the tea leaves are powdered. In a large electric mixing bowl, cream together the butter, earl grey sugar and remaining sugar. When fluffy, mix in the egg yolks and vanilla bean paste. Fold in the flour and salt, and mix until just combined. Dump all of the dough onto a sheet of plastic wrap and roll to form a log of dough. Twist the ends to keep them secure. Keep the dough in the freezer for 1-4 hours. Preheat the oven to 375°F and prepare a baking pan with parchment paper. Remove the dough from the freezer, unwrap, and slice vertically into disks. Disperse the dough pucks along the parchment paper and bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for 15 minutes. While cooling, prepare the glaze by whisking together the powdered sugar, rosewater, and milk. The glaze should be smooth and glossy. Decorate the cookies with the glaze and rose petals to taste. I dipped my cookies halfway in the glaze and decorated the glazed portions with petals. Allow the glaze to harden for at least 20 minutes and enjoy! Notes: If preparing in advance, keep the dough log in the freezer for up to two months, just roll it in some parchment paper for extra protection before freezing and allow it to thaw slightly before slicing. If you make extra cookies, feel free to store them in an air-tight container for up to 4 days.

moist, gooey, pumpkin(y?), paragons Once upon a time, there was a beautiful pumpkin pie who was in love with whipped cream, but one day, in the dead of night, the pecan goblins kidnapped her. They forced her to give up on the land of pie and join their side. Give up on pie...isn't pecan a type of pie in itself? It was then that the pecan goblins lifted their veils. They were not pies, no, they were...pecan blondies. The goblins grabbed pumpkin pie and proclaimed that they had to save the world, but no one would take them seriously as just basic pecan blondies, so they needed pumpkin to unify the masses. As a tear of sweet pie deliciousness fell from her cheek, she said goodbye to her life of pie and hello to world peace. Their unity provoked great brawls; the Pumpkin Pecan Blondie revolution had begun. Ingredients: 1 cup unsalted butter, melted 3/4 cup pumpkin puree 1 egg 1 1/2 cups brown sugar 1 tbsp vanilla bean paste, or extract 2 1/4 cups all-purpose flour 1.5 tsps pumpkin pie spice 2 tsps cornstarch 1 tsp baking powder 1 tsp salt 1 cup roasted pecans, roughly chopped 3/4 cup white chocolate chips Directions: Preheat oven to 350°F and line a medium baking dish with parchment paper. In a large bowl, whisk together the butter, pumpkin, egg, sugar and vanilla. Fold in the flour, spice, cornstarch, baking powder, and salt. When the dough is fully combined, add in the pecans and white chocolate chips. Smooth the dough out onto the prepared baking dish and bake for 35-45 minutes, or until you can insert a toothpick and remove it with only a few moist crumbs attached. Remove from oven and let cool. Slice, serve, and enjoy!

soft, apple cinnamon, perfection There comes a time in Fall when you feel as though if you take another whiff of pumpkin you will explode from the inside out. Maybe I'm just a barista who is sick of making pumpkin spice lattes, or maybe I'm just a girl...a girl with a dream...the pumpkin apocalypse. But what shall rise up to take the place of most loved flavor of Fall? Apple. Ingredients: For the dough: 1 cup browned butter, softened 1 1/2 cups white sugar 1/2 cup apple, blended 1 egg 1 tsp vanilla bean paste, or extract 4 cups all-purpose flour 2 tsps cream of tartar 1 tsp baking soda 1 tsp cinnamon 3/4 tsp salt For the cinnamon sugar: 1/3 cup white sugar 1.5 tbsps cinnamon Directions: In a large electric mixing bowl, cream together the butter and sugar. Add in the apple, egg and vanilla, and continue mixing until fully combined. Fold in dry ingredients until just combined. Refrigerate the dough for 20-50 minutes. While chilling, preheat the oven to 350°F and prepare a baking pan with parchment paper. Combine the cinnamon and sugar and scoop the dough into balls, size depending on how big you like your cookies. Roll the dough balls into the cinnamon sugar mixure. Put them on the baking sheet, and lightly flatten them before baking. Bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for ten minutes. Enjoy warm or store in an airtight container at room temperature for up to 4 days!

I may not be a Pumpkin Spice Latte girl, but I am a Pumpkin Spice muffin girl. Ingredients: For the muffin base: 2 cups all-purpose flour ½ cup white sugar 1 cup brown sugar 1 tsp baking soda 1 tsp salt 1 tbsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground cardamom 2 eggs 15 oz canned pumpkin 1/2 cup canola or vegetable oil 1 tsp vanilla extract 1/2 cup apple sauce For the brown sugar topping: 1 tbsp ground cinnamon 1/4 cup brown sugar Directions: Preheat the oven to 350°F and prepare a muffin tin with muffin liners or parchment paper. Whisk together dry ingredients in a large bowl until combined. Gradually whisk in wet ingredients until fully combined. Pour muffin batter 3/4 of the way to the top of the muffin liners. Mix the brown sugar topping ingredients together until combined. Sprinkle brown sugar mixture onto the muffins, and bake for 25-30 minutes. When removed from the oven, let them cool for at least 5 minutes. Enjoy!

flakey puff pastry, creamy pumpkin filling, sweet cinnamon glaze “I don't think my father, the inventor of Toaster Strudel, would be too pleased to hear about this” - My absolute queen bee, Gretchen Wieners Ingredients: 2 sheets puff pastry 1 cup pumpkin puree 1/2 cup brown sugar 1.5 tsps cinnamon 1/4 tsp nutmeg 1/4 tsp cardamom 1/4 tsp salt 1 egg 1 tbsp milk For the glaze: 2 cups powdered sugar 1/3 cup milk, regular or plant based 1 tsp cinnamon Directions: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, cardamom, and salt. Cut the puff pastry sheets into squares (any size depending on how big you want your strudels). Spread about 1 tbsp of pumpkin filling in the middle of half of the puff pastry squares. Lightly brush the edges of the pumpkin topped squares with water. Add an empty square on top of each pumpkin topped square, and press down the edges. Using a fork, crimp the edges. For a more clean look, cut some of the edges off using a knife or pizza cutter. Use a fork or knife to make tiny slits on the top of each pastry. Beat the egg and milk, and lightly brush on each pastry. Bake for 20-25 minutes, or until the tops are golden. In a small bowl, prepare the glaze by whisking together the powdered sugar, milk, and cinnamon. Remove the strudels from the oven and drizzle with glaze. Enjoy!

Fluffy, moist, cinnamon inducing heaven Fun Fact: there is no coffee in coffee cake. That's right. We've been lied to all our lives. I am here to set the record straight. 1. Coffee is so so so good in coffee cake. 2. Inside me lives a basic 12 year old girl who constantly yearns for pumpkin spice lattes. 3. She took over me tonight. Ingredients: For the cake: 1 cup pumpkin puree 1/2 cup vegetable oil 1 cup plant based milk (I used almond) 1 tbsp vanilla bean paste, or extract 3 cups all-purpose flour 1 cup white sugar 3/4 tsp salt 4 tsps baking powder For the cinnamon topping: 1 1/4 cups brown sugar 1.5 tbsps instant coffee powder 1.5 tbsps ground cinnamon 2 tbsps vegetable oil Directions: Preheat the oven to 350°F and prepare a medium sized baking dish, around 7-x-11-inch, with oil and parchment paper. In a large bowl, whisk together pumpkin puree, oil, milk, and vanilla. In a medium bowl, whisk together flour, sugar, salt, and baking powder. Whisk dry ingredients into wet ingredients until batter is just combined. In a separate small bowl, prepare the cinnamon topping by mixing together the brown sugar, coffee powder, and cinnamon. Pour half of the cake batter into the pre-prepared baking dish. Top with half of the cinnamon topping and pour on remaining half of the batter. Evenly spread out remaining cinnamon topping on the top of the batter, and lightly drizzle the 2 tbsps of oil across the top of the cake. Bake for 40 minutes or until a toothpick inserted into the center can be removed with only a few moist crumbs attached. Slice, serve, and enjoy! Store in the refrigerator for up to one week, though it won't last that long.