Ingredients

For the macarons:
• 1/4 cup almond flour (or finely ground almonds)
• 1/4 cup peanut flour
• 1 cup powdered sugar
• 2 egg whites, aged and at room temperature
• 3 Tbsp white sugar
For the buttercream:
• 4 Tbsp unsalted butter, softened
• 3 Tbsp powdered sugar
• 3 Tbsp honey

Instructions

For the macarons:
1. Line baking sheets with parchment paper.
2. Measure and sift almond and peanut flour and powdered sugar into a clean, dry bowl. Set aside.
3. Prepare a disposable pastry bag fitted with a large plain round tip.
4. Place egg whites in a clean, dry medium bowl and using an electric mixer (use the whisk attachment if using a stand mixer), beat eggs on medium speed for a few minutes until they get bubbly and frothy and you can begin to see the tracks from the mixer in the whites.
5. Keep the mixer on medium speed and slowly incorporate the granulated sugar into the egg whites in several increments.
6. Increase speed to high and beat egg mixture until stiff peaks form (when you lift the beater out of the egg whites, the mixture does not droop when inverted; alternatively when you can tip the bowl upside down and the egg whites do not move).
7. Add 1/3 of the flour mixture and fold into the egg whites using a spatula. Do not worry about "deflating the meringue". Continue with 1/2 of the remaining flour mixture and finally with the last of the flour mixture. Mix until no dry, flour streaks remain.
8. Use spatula to load mixture into prepared pastry bag.
9. Pipe 2-inch circles onto parchment paper leaving at least 1-inch in between each circle.
10. Firmly tap the baking sheet against the counter a few times to help flatten the batter.
11. Preheat oven to 300 degrees. The batter will dry slightly while the oven preheats.
12. Bake shells 1 baking sheet at a time for 14-16 minutes. Shells are done when they can easily be lifted off of the parchment paper cleanly.
13. Cool completely before filling.
For the buttercream:
14. Combine all ingredients using a mixer until smooth and creamy.
15. Pipe about 1 tsp of buttercream onto half of the shells and top with remaining shells.
16. Store in airtight container. Macarons taste even better the day after they are made. :)

Ingredients

• 3 cups rolled oats
• 3/4 cup brown sugar
• 1/2 cup cornstarch
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil (or butter) melted
• 1/4 cup applesauce
• 2 tsp vanilla
• 1 1/4 cup strawberry jelly

Instructions

1. Preheat oven to 350 degrees.
2. Line an 8-inch square pan with parchment paper and lightly grease the parchment.
3. In a food processor, pulse half of the oats (1 1/2 cups) until roughly ground.
4. In a large bowl, combine all of the oats, brown sugar, cornstarch, baking soda, cinnamon and salt.
5. Add melted coconut oil, applesauce and vanilla and mix well to incorporate.
6. Press half of the oat mixture into the prepared pan evenly.
7. Microwave jelly for 30 seconds so that it is more easily spreadable.
8. Pour jelly over oat mixture and spread to cover evenly.
9. Press remaining oat mixture over jelly gently.
10. Bake for 30 minutes.
11. Cool completely, then use the parchment to lift the bars out of the pan.
12. Cut and serve.
13. Recipe adapted from Angela's Kitchen

Ingredients

• 4 cups all-purpose flour; plus more for dusting
• 6 Tbsp white sugar
• 6 Tbsp ground cinnamon
• 1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
• 2 tsp fine sea salt
• 1/2 cup fat-free half-and-half
• 3/4 cup water
• 1 large egg
• 7 Tbsp unsalted butter, softened, divided

Instructions

1. In a large bowl, combine flour, 2 Tbsp sugar, 2 Tbsp cinnamon, yeast and salt. Mix to combine.
2. In another small bowl, or a liquid measuring cup, combine the half-and-half and 3/4 cup water. Heat in microwave for 30 seconds until liquid is warm (not HOT!).
3. Add the liquid, egg, 3 Tbsp butter to the dry mixture and mix using a dough hook in a stand mixer, your hands, or a regular electric mixer until the dough comes together into a ball.
4. Remove dough from bowl and place onto a well-floured surface. Knead a few times to form into a ball.
5. Spray another large bowl with nonstick cooking spray. Place ball of dough into the greased bowl, cover with plastic wrap and place into the oven with the oven light on (oven not heated, just light on) for 30 minutes.
6. Remove and place dough onto floured surface, spread out into a square and fold in half from top to bottom, then in half again from left to right.
7. Return to greased bowl, re-cover with plastic wrap and place back into the oven (oven off, but light on) for another 30 minutes.
8. Grease 2 regular-sized loaf pans.
9. In a small bowl, combine the remaining 4 Tbsp cinnamon and 4 Tbsp sugar.
10. Melt 2 Tbsp of the butter and set aside.
11. Place dough onto floured surface and divide in two. Working with one half at a time, roll the dough into a ~8X16-inch rectangle.
12. Spread half of the melted butter over the dough and then sprinkle with half of the cinnamon/sugar mixture.
13. Starting from the short side, roll the dough into a log and place it seam-side down into one of the prepared pans. Repeat with other half of dough.
14. For a final time, cover with plastic wrap and place into oven, with light on (oven still off) for another hour.
15. Remove pans from oven, remove plastic wrap and preheat oven to 375 degrees. Bake for 30 minutes.
16. Place bread in pans onto a cooling rack and spread the remaining 2 Tbsp of butter evenly over the tops of the loaves.
17. *To make ahead, form the loaves and place into the pans and cover with plastic wrap. Refrigerate overnight and then remove from the refrigerator and let the dough come to temperature for at least one hour before baking as directed.
18. Recipe adapted from Fine Cooking

Ingredients

• 5 1/2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 Tbsp ground ginger
• 2 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1 cup (16 Tbsp) unsalted butter, cool and cut into cubes
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup molasses
• 1 egg

Instructions

1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
2. In a large bowl beat butter and sugars together until light and fluffy. Add molasses and egg and mix to combine.
3. Add the dry ingredients in three increments and mix until well combined.
4. Divide dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 350 degrees and line baking sheets with parchment paper.
6. Roll out chilled dough one disk at a time (leaving the other disk in the refrigerator until you are ready to work with it) to about 1/4-inch thick. Cut shapes out and place onto prepared baking sheets leaving about 2 inches between the cookies.
7. Place the sheets of unbaked cookies into the freezer for 5 minutes so that the cookies will maintain their shapes while baking.
8. Remove from freezer and immediately bake 9-12 minutes or centers seem set.
9. Cool completely before decorating.
10. Recipe adapted from Decorating Cookies by Bridget Edwards

Ingredients

• 1 1/2 cups, plus 1 Tbsp flour
• 1 1/4 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg (or ground if you don't have whole nutmeg on hand)
• 1 Tbsp unsweetened cocoa powder
• 1 stick (8 Tbsp) unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 tsp baking soda
• 1 1/2 tsp hot water
• 3/4 cup semi-sweet chocolate chips or chunks
• 1/4 cup sugar

Instructions

1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and cocoa.
2. In a large bowl, using a mixer, cream together butter and brown sugar until light and fluffy (about 2-3 minutes).
3. Add molasses and mix to combine.
4. In another small bowl, dissolve the baking soda in the 1 1/2 Tbsp hot water.
5. Add half of dry ingredients to butter mixture. Mix in baking soda and water combination. Add the remaining dry ingredients and mix well to incorporate.
6. Mix in chocolate chips.
7. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours, or overnight (this will allow the dough to stay stiff whie it bakes so the cookies stay tall and puffy).
8. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Place the 1/4 cup sugar in a small bowl.
9. Roll dough into 1 1/2 -inch balls and roll each ball in the granulated sugar. Place onto cookie sheet and bake 10-12 minutes or until edges feel set.
10. Cool for 5 minutes on the pan, then transfer to a wire cooling rack to cool completely.
11. Recipe adapted from Martha Stewart's Cookies.