Home Recipes About Login
Cinnamon Rolls
  • 3 1/2 cups all-purpose flour (420g plus more for dusting)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp salt
  • 2 1/4 tsp instant yeast (1 package)
  • 1 tsp cinnamon
  • 1 pinch nutmeg (optional)
  • 1 egg (large, room temp)
  • 1/2 cup milk (120mL)
  • 1 tbsp vanilla extract (15mL)
  • 1/2 cup sour cream (120g)
  • 6 tbsp unsalted butter (85g)
  • 4 tbsp butter (room temp, 57g )
  • 3 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 1 tbsp cinnamon
  • 4 oz cream cheese (room temp, 114g)
  • 2 tbsp butter (room temp, 28g)
  • 1 tbsp vanilla extract (15mL)
  • 1 pinch salt
  • 1 tsp lemon juice (5mL)
  • 2 cups powdered sugar (200g)
  • 1 tbsp milk (plus more if needed for consistency)
  1. Mix cinnamon and the two sugars in a bowl then set aside.
  2. In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside.
  3. In a separate bowl add the milk, butter, vanilla, and sour cream. Microwave until warm to the touch (about 110F) and stir until butter is melted.
  4. Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Drop the egg in and mix until the dough comes together and it's tacky but doesn't stick to your fingers.
  5. Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed then transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.
  6. On a well-floured surface roll the dough out to a rectangle that’s 1/4 an inch thick. Spread the room temperature butter over the surface leaving a little less than an inch at one of the narrow sides. If you choose the wider side for the unbuttered strip then you'll end up with more cinnamon rolls, but they will be smaller.
  7. Sprinkle generously with the cinnamon sugar then roll the side of the dough across from the to create a spiral starting from the opposite ens of the unbuttered strip.
  8. Cut the dough into even pieces about an inch and a half long. You can use a length or dental floss that you loop around the roll then pull or just use a sharp knife.
  9. Place the rolls cut side up in a baking dish and allow to rest in a warm place for about 40 minutes for a final rise. Make the glaze while the rolls are rising or during the bake.
  10. Heat oven to 350F and Bake for about 28-30 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.
  11. Place the cream cheese, butter, vanilla, salt, lemon juice and a tablespoon of milk in a bowl and beat until smooth. You can also make this VERY easily in a small food processor if you have one. Once smooth add the powdered sugar and beat once more until fully incorporated. You can mix in an additional tablespoon or two of milk if you prefer a thinner frosting. Drizzle about half of the glaze over the cinnamon rolls RIGHT after you pull them from the oven then add the remaining glaze once cooled or on individual pieces when serving.
Oatmeal Cookies
  • 230g unsalted butter, softened to room temperature
  • 200g brown sugar
  • 50g white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tbsp molasses
  • 190g all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 teaspoon salt
  • 240g old-fashioned whole rolled oats
  • 140g raisins
  1. Cream the butter sugars until smooth, about 2 minutes.
  2. Add the eggs and mix on high until combined, about 1 minute, scraping sides as needed
  3. Add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
  5. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins
  6. Chill the dough for 30-60 minutes
  7. Preheat oven to 350
  8. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets, use an ice cream scoup, as dough will be very sticky
  9. Bake 12-14 min
  10. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baking Powder biscuits
  • 361g flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 6 tablespoons (85g) butter, at room temperature*
  • 1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)*
  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (28g) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
Lemon Tart
  • 175g flour
  • 100g cold butter, cubed
  • 25g icing sugar
  • 1 egg yolk
  • 1 tbsp cold water
  • 5 eggs
  • 125ml heavy cream
  • 225g caster sugar: grind for a few seconds in the blender first. Not as fine as powdered sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting
  1. Pastry: add flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
  2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  3. Grease a 9in loose-bottomed, fluted tart tin.
  4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 1½in bigger than the tin base.
  5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
  6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 395 F
  7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 325 F
  8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the center.
  9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.
DoubleTree Cookies
  • ½ pound butter, softened (2 sticks)
  • ¾ cup + 1 tablespoon granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts
  1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
  4. Remove bowl from mixer and stir in chocolate chips and walnuts.
  5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  7. Remove from oven and cool on baking sheet for about 1 hour.
  8. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.