By Abigail Herrmann

alherrmann@lc.edu

 

 

 

 

 

 

 

 

 

Vanilla Coconut Cream Cupcakes 

Ingredients 

• For the batter 1 2/3 cups all-purpose flour 
• 1 cup sugar 
• 1/4 teaspoon baking soda 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 3/4 cup canola oil 
• 3 egg whites 
• 1 heaping tablespoon vanilla extract 
• 1/2 cup sour cream 
• 1/2 cup coconut cream (or coconut milk) 

For whipped cream cheese frosting 

• 8 ounces (1 package) cream cheese 
• 1 cup sugar 
• 1/8 teaspoon salt 
• 1 1/2 teaspoons vanilla extract 
• 1 1/2 cups heavy whipping cream 
• Toasted coconut for sprinkling 

Instructions 

For the Batter 

1. Sift together the dry ingredients and set aside.  

1. In a large mixing bowl, add the wet ingredients and mix until distributed.  

1. Gently fold in dry ingredients to the wet ingredients until combined. 

For the frosting 

1. Place all frosting ingredients in a bowl of an electric mixer and mix on low speed until combined. 

1. Gradually turn mixer on high speed and beat until soft peaks form.  

1. Refrigerate until ready for use.

Baking 

1. Preheat the oven to 350°F. 

1. Line a cupcake baking sheet with cupcake holders 

1. Poor batter in each holder until about 2/3 full. 

1. Bake for 18-25 minutes. 

1. After cupcakes have cooled top with frosting and sprinkle with toasted coconut. 

 

 

 

 

 

 

 

 

Vanilla Cream Horns 

Ingredients 

For the horns 

• 1 package frozen puff pastry dough 
• Cream Horn forms  
• Egg wash (1 egg + 1 Tbsp water) 
• Powdered sugar for dusting 

For filling 

• 8 ounces (1 package) cream cheese 
• 1 cup sugar 
• 1/8 tsp salt 
• 1 Tbsp vanilla extract 

• 1 1/2 cup heavy whipping cream 

Instructions 

For pastry 

1. Set out frozen puff pastry dough and allow to thaw. (About 30 minutes)  

1. Roll out thawed dough on a smooth surface until about 1/8 of an inch thick 

1. Cut dough into long even strips and wrap around horn forms, overlapping each edge as you go. 

For the filling 

1. Place all frosting ingredients in a bowl of an electric mixer and mix on low speed until combined. 

1. Gradually turn mixer on high speed and beat until soft peaks form.  

1. Refrigerate until ready for use.

Baking 

1. Preheat the oven to 400°F. 

1. Line a baking sheet with parchment paper. 

1. Place dough wrapped horns on the baking sheet. 

1. Brush with egg wash. 

1. Bake for 20-30 minutes or until golden brown. 

1. Remove from oven and immediately remove puff pastry from horn forms. 

1. Pipe cream filling in each cooled pastry horn and dust with powdered sugar

 

 

 

 

 

 

 

 

Pumpkin Cream Cheese Muffins  

Ingredients 

For the muffins 

• 1 cup pumpkin purée  
• 2 eggs  
• ½ cup brown sugar 
• 3 Tbsp canola oil 
• ¼ cup honey 

• ½ tsp salt 
• 1 tsp cinnamon  
• ½ tsp clove 
• ¼ tsp ginger 
• 1 tsp baking powder 

• ½ tsp baking soda 
• 1/3 cup whole milk 
• 1 ½ cup all-purpose flour 
• Roasted and salted pecans  
• Sugar for topping 

For filling 

• 8 package cream cheese 
• ¼ cup sugar 
• 1 ½ tsp vanilla extract 

Instructions 

For Muffins 

1. In a large bowl or the bowl of an electric mixer, mix pumpkin, eggs, brown sugar, oil, honey, and milk until combined. 

1.  Sift together dry ingredients and gently stir into wet mixture until smooth. 

For the filling 

1. In a small bowl, beat cream cheese with a hand mixer until fluffy. 

1. Add sugar and vanilla. Beat well until combined.

Baking 

1. Preheat the oven to 425°F. 

1. Line a two muffin pans with muffin holders  

1. Fill ¼ of the way with muffin batter  

1. Scoop a tablespoon of cream cheese filling and drop in the center of each muffin holder. 

1. Fill the rest of the way with muffin batter. (An addition of about two Tbsp) 

1. Sprinkle with sugar and roasted pecans 

1. Bake for 5 minutes then reduce heat to 400°F (do not open oven door) 

1. Bake for an additional 10-20 minutes.  

 

 

 

 

 

 

 

Honey Almond Cinnamon Rolls 

Ingredients 

For the Dough 

• 1 cup warm milk (105°F) 

• ½ cup cream (105°F) 
• 1 Tbsp yeast 
• 2 Tbsp sugar 
• ¼ cup honey 
• 3-4 cups all-purpose flour 

• ½ tsp salt 
• 1 tsp almond extract 

For filling 

• ½ cup sugar combined with 1 Tbsp cinnamon 

• ½ cup melted butter 

For glaze 

• ¼ cup powdered sugar 
• 1 Tbsp half-and-half 
• 1 tsp honey 

• 1 ½ tsp vanilla extract 

For the topping 

• Egg wash (1 egg + 1 Tbsp water) 

• Toasted almond slices. 

Instructions 

For Dough 

1. In a bowl of an electric mixer, whisk warm milk, warm half-and-half, yeast, and sugar together and set aside until mixture thickens and bubbles.  

1. Add the honey, almond extract, flour, and salt. 

1.  Mix with a dough hook on low-medium speed until a ball forms.  

1. Place the dough on a lightly oiled surface and knead for about 10 minutes.  

1. Return dough to bowl and let rise for 1 hour or until doubled in size. 

1. Roll dough out on a smooth counter surface until about ¼ inch thick. 

1. Spread melted butter over the surface of the dough. 

1. Cover the surface of the dough with the cinnamon sugar mixture. 

1. Roll into a log and cut into ½ inch thick pieces. 

Baking  

1. Preheat the oven to 350°F. 

1. Line two baking sheets with parchment paper. 

1. Place rolls on baking sheets and brush with an egg wash  

1. Top with toasted almond slices  

1. Bake for 25-30 minutes or until golden brown. 

1. Mix all glaze ingredients together and pour over warm rolls. 

 

 

 

 

 

 

 

 

Peanut Butter Cheesecake Brownies 

Ingredients 

For the Brownie Batter 

• 4 eggs 
• 1 ½ cup sugar 
• 1 Tbsp vanilla extract 
•  1 cup (2 sticks) melted butter 

• 1 ½ cup all-purpose flour 
• 1 ¼ cup Ghirardelli sweet ground powder 
• ½ tsp salt 
• ½ tsp baking powder 
• 1 cup milk chocolate chips   

For Peanut Butter Mixture 

•  8-ounce package cream cheese 
• ½ cup sugar 
• ½ cup creamy peanut butter 

• 2 Tbsp whipping cream 
• 1 Tbsp vanilla extract 
• ¼ cup flour 
• 2 eggs

Instructions 

For the brownie batter 

1. In a large bowl, whisk eggs, sugar, and vanilla together until smooth.  

1. Gradually whisk in melted butter  

1. In a separate bowl, sift together dry ingredients and chocolate chips 

1. Gently fold dry ingredients into wet mixture until combined. 

For the peanut butter mixture 

1. In a medium sized bowl, beat cream cheese, peanut butter, and sugar with an electric mixer until combined.  

1. Mix in the whipping cream, vanilla extract, eggs, and flour. Gently beating in with each addition.  

Baking  

1. Preheat the oven to 350°F. 

1. Grease a 9 x 13 baking pan. 

1. Spread brownie batter in baking pan until the bottom of the pan is just covered. 

1. Spread brownie batter in baking pan until bottom is completely covered. 

1. Spread peanut butter mixture over the brownie batter.  

1. Drop spoonfuls of remaining brownie batter atop peanut butter mixture. 

1. With a knife or a small toothpick create a swirl through the top of the batter. 

1. Bake for 55-65 minutes or until golden brown and a toothpick insert comes out clean. 

 

 

 

 

 

 

 

 

Soft Savory Drop Biscuits 

Ingredients 

For the Biscuit batter 

• 1/3 cup sugar 
• 1 tsp grated lemon zest 
• 1 tsp chopped chives 

• ½ tsp dried basil 
• ½ tsp dried rosemary  
• ¼ tsp ground pepper 
• 4 tsp baking powder 
• 2 tsp salt 

• 1 ½ stick frozen butter 
• 2 cup heavy whipping cream 
• ½ cup powdered parmesan 
• 3 cups all-purpose flour 
• Garlic butter for garnishing 

Instructions 

Biscuit batter 

1. In a medium sized bowl, combine lemon zest and sugar together. 

1. Sift together the dry ingredients and seasonings. 

1. Add dry ingredients into sugar mixture 

1. Grate frozen butter into flour/sugar mixture and stir in with a fork.  

1. Add cream and parmesan cheese. Folding in and gently kneading with fingertips. 

Baking  

1. Preheat the oven to 425°F. 

1. Line two baking sheets with parchment paper. 

1. Scoop out biscuits on the prepared baking sheets leaving enough space in-between for the rise.  

1. Bake for 15-20 minutes. 

1. Garnish with garlic butter. 

 

 

 

 

 

 

 

 

Biscuits and Cream Delight 

Ingredients 

For the Biscuit batter 

• 1/3 cup sugar 

• 1 tsp grated lemon zest 
• 4 tsp baking powder 
• 2 tsp salt 
• 1 ½ stick frozen butter. 
• 1 ½ cup heavy whipping cream 

• 3 cups all-purpose flour 

For Cream 

• ½ cup butter (softened) 
• 8 ounces cream cheese 
• 1 ½ tsp vanilla extract 

• 1 tbsp lemon juice 
• 1 tsp lemon zest 
• 1 tbsp whipping cream 
• 1 cup sugar 
• Fresh raspberries and/or blueberries  

Instructions 

Biscuit batter 

1. In a medium sized bowl, combine lemon zest and sugar together. 

1.  Sift together the dry ingredients. 

1. Add dry ingredients into sugar mixture. 

1. Grate frozen butter into flour/sugar mixture and stir in with a fork.  

1. Add the cream. Folding in and gently kneading with fingertips.

For the cream 

1. In a small bowl, beat cream cheese and butter with a hand mixer until fluffy. 

1.  Add the sugar, lemon zest, lemon juice, and vanilla. Beat well until combined. 

1. Beat in whipping cream until light and fluffy.  

Baking  

1. Preheat the oven to 425°F. 

1. Line two baking sheets with parchment paper. 

1. Roll out biscuit dough on a smooth surface until ½ inch thick. 

1. Cut dough into squares. 

1. Place biscuits on prepared baking sheets. 

1. Bake for 15-20 minutes. 

1. Split cooled biscuits in half and pipe cream on the bottom half. 

1. Place fresh berries on top of cream and sandwich the biscuits. 

1. Garnish with fresh berries and powdered sugar. (optional)  

 

 

 

 

 

 

 

Coffee Cake Scones 

Ingredients 

For the Batter 

• 2 ¾ cup all-purpose flour 

• ½ cup sugar 
• 1 tsp salt 
• 1 tbsp baking powder 
• 1 stick cold grated butter 
• 2 eggs  

• 1 Tbsp vanilla extract 
• 2/3-1 cup cream. 

Cinnamon Crumb Topping 

• 2/3 cup brown sugar 
• ¾ cup all-purpose flour 
• 2 tsp cinnamon 
• 6 Tbsp butter (cold and cubed) 
• Decorative sugar for sprinkling 

Instructions 

For the Scone batter 

1. In a medium sized bowl, whisk the eggs, cream, and vanilla extract together until combined. 

1. Sift together the dry ingredients and sugar. 

1. Grate frozen butter into the dry ingredients and stir in with a fork.  

1. Add the cream mixture. Folding in and gently kneading with fingertips. 

For the Topping 

1. In a small bowl, sift flour and cinnamon together. 

1. Add the brown sugar and cubed butter. 

1. Sir in with fork, until mixture is crumbly.  

Baking  

1. Preheat the oven to 425°F. 

1. Grease two scone pans and flour lightly.  

1. Scoop out a tablespoon of scone batter in each section. 

1. Spread batter out though each section. 

1. Top with cinnamon crumb topping and sprinkle with decorative sugar. 

1. Bake for 20-25minutes. 

 

 

 

 

 

 

Mocha Glazed Cake Donuts 

Ingredients 

For the Donut batter 

• 1 cup all-purpose flour 

• 1 tsp baking powder 
• 2/3 cup sugar 
• ½ tsp salt 
• ½ cup half-and-half 
• 1 Tbsp instant coffee 

• 1 Tbsp vanilla extract 
• 1 egg 
• 2 Tbsp vegetable oil 

For the Glaze  

• 1 ¼ cup powdered sugar 
• 2 Tbsp cocoa powder 
• ½ tbsp espresso powder 
• ¼ tsp salt 

• 2 Tbsp milk 
• 1 Tbsp vanilla extract 
• 2 tsp corn syrup

Instructions 

For donut batter 

1. In a medium sized mixing bowl, whisk the egg and oil together. 

1. In a separate bowl combine half-and-half, vanilla, and instant coffee together and let coffee granules dissolve. 

1.  Sift together the dry ingredients and sugar. 

1. Add the coffee mixture to the egg/oil mixture, whisking while adding. 

1. Gradually add dry ingredients into the wet mixture. Stir until just combined. 

For the Glaze 

1. In a small bowl, sift together cocoa powder, espresso powder, powdered sugar, and salt. 

1. Add the wet ingredients while whisking vigorously. 

Baking  

1. Preheat the oven to 350°F. 

1. Grease a standard 6 form donut pan and flour lightly.  

1. Spoon out batter into donut pan. 

1. Bake for 20-25minutes. 

1. Dip cooled donuts in glaze. 

 

 

 

 

 

 

 

 

Tiramisu Petit Fours 

Ingredients 

For Cake Batter 

• 2 sticks softened butter. 

• 3 cups all-purpose flour 
• 1 ¼ cup milk 
• 4 eggs 
• 1 Tbsp vanilla extract 
• 1 ½ tsp rum extract 

• 1 ¾ cup sugar 
• 1 Tbsp baking powder 
• 1 tsp salt 

For the Coffee Mascarpone Cream 

• 8 ounces mascarpone cheese 
• 8 ounces cream cheese 
• 1 cup sugar 
• 1 tsp vanilla extract 

• 1 tsp instant coffee dissolved in ½ cup whipping cream.

For the Fondant and Topping 

• 16-ounce package mini marshmallows. 

• 3-5 Tbsp water. 
• 8-10 cups powdered sugar. 
• 1 ½ tsp vanilla extract. 
• Vegetable oil for surface and hands. 
• Dark chocolate chips for drizzle (after assembling petite fours) 

Instructions 

For the Cake batter 

1. In a medium sized mixing bowl, sift dry ingredients together and mix until incorporated. 

1. In a separate bowl combine milk, extracts, and eggs together until smooth. 

1. Gradually beat butter into dry ingredients until mixture is crumbly. 

1. Slowly pour milk mixture into the dry ingredients and butter mixture and gently stir until smooth. 

For the Coffee Mascarpone Cream 

1. In a small bowl, beat cheeses until fluffy. 

1. Add sugar and vanilla. Beat well until incorporated. 

1. Poor coffee cream into mixture and beat until fluffy and soft peaks form. 

For the Fondant 

1. In a medium sized saucepan, heat water and marshmallows over the stove on low heat until mixture is creamy. 

1. Remove from heat and stir in vanilla and about 5-7 cups of powdered sugar. 

1. With greased hands place mixture on a smooth and oiled surface. 

1. Knead in remaining powdered sugar until a stiff and smooth dough like ball forms. 

Baking the Cake 

1. Preheat the oven to 350°F. 

1. Grease a 9×13 sheet cake pan.  

1. Poor batter immediately after mixed into prepared pan. 

1. Bake for 40-50 minutes. 

Assembling the petite fours 

1. Split sheet cake in half like a bun. 

1. Cut into about 2inch squares.  

1. Pipe coffee cream in the center of each petite four. 

1. Separate a small piece of fondant and roll out into a very thin sheet. (Repeat for each petite four) 

1. Cover separated sheets of fondant over each individual petite four and cut remaining loose ends. 

1. Melt down chocolate chips and drizzle over top.