I had a bunch of raspberries and didn’t want them to go to waste.

INGREDIENTS

2 cups raspberries

2 cups sugar

2 teaspoons fresh lemon juice

DIRECTIONS

Mash raspberries with lemon juice in a pot on the stove. Bring to a boil stirring consistently. Add two cups of warm sugar (you can hear it in the microwave for a minute) and bring to a boil for about 5 minutes. Pour into a jar, seal and then refrigerate.

You can test to see if it is done by inserting a cold spoon into the jam. If the drops start to run together it is done.

You’ll need a big glass of milk with this rich and delicious slab of cookie.

INGREDIENTS
1 cup chocolate chips + handful extra for topping
1/2 cup plus 2 tablespoons dark brown sugar
1/3 cup sugar
1/2 cup plus 2 tablespoons butter
3/4 teaspoon kosher salt
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/4 teaspoon baking soda
1/4 cup peanut butter + 2 tablespoons for topping
flaky salt

DIRECTIONS

Place a rack in lowest position in oven; preheat to 375°.

Mix brown sugar, granulated sugar, butter, and kosher salt in a large bowl until no large lumps remain, about 1 minute. Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in chocolate until evenly distributed. Then drop in peanut butter a teaspoon at a time and gently fold in.

Scrape batter into a 10″ cast-iron skillet (or use a stainless steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to edges. Sprinkle with sea salt.

Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). When you take it out of the oven, sprinkle additional chocolate chips and plop on the peanut butter.  Let it melt and then spread across top.  Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.

I worked with this recipe.

Strong flavors, not too sweet, perfect for a drizzly Sunday morning in LA.

INGREDIENTS

2 eggs
1 1/4 cups milk
1 tsp vanilla
grated zest of 6 key limes + 2 tablespoons juice
2 1/2 cups flour
1 1/2 cups sweetened coconut
1 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tablespoons melted and cooled butter

Glaze

1 cup powdered sugar
Grates zest from 2 key limes + 2-3 tablespoons lime juice

DIRECTIONS

Pre-heat your oven to 350 degrees. Coat a 9 x 5-inch loaf pan with non-stick cooking spray and set aside.

In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.

In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, and salt. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.

Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.

Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar, zest and lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread.

I worked with this recipe.

With coconut, almonds, and chocolate, it’s like an Almond Joy. But a cookie.

INGREDIENTS

1/2 cup firm coconut oil
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 cup coconut flakes
1/2 cup chopped almonds

DIRECTIONS

Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.

Cream together the coconut oil and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips, almonds, and coconut flakes.

Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely.

I worked with this recipe here.

I’ve made Chewbacca cookies before.  This is the brownie version.

INGREDIENTS

3 ounces unsweetened chocolate, chopped
1 stick butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3/4 cup flour

DIRECTIONS

Preheat oven to 350 degrees.  Line a square baking pan with parchment paper or foil.  Spray with cooking spray or grease with butter.

Using a double boiler, melt chocolate and butter together until melted. Whisk in sugar, then eggs (one at a time), vanilla, then salt. Stir in flour.  Scrape batter into pan.  Bake for approx. 30 minutes until tooth pick comes out clean.  Let cool.

A classic cookie.

INGREDIENTS

1 ½ cups sugar

½ cup butter, room temperature

½ cup shortening

2 eggs

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup sugar

2 teaspoons cinnamon

DIRECTIONS

Heat oven to 400ºF.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

I got the recipe here.

It is almost Valentine’s Day and this is a delicious gluten-free, decadent treat.

INGREDIENTS

1 cup unsated butter
8 eggs
16 ounces bittersweet chocolate chips
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.

Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.

Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.

Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.

Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1″.

Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.

I got the recipe here.

When you have leftover corn flakes you try things you never thought you would try that end up being awesome.

INGREDIENTS

3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds or pecans
1/2 cup chopped chocolate or chocolate chips
2 1/2 cups crushed corn flakes

DIRECTIONS

Preheat oven to 375 degrees.

Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.

Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped nuts and chocolate chips. 

Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets.

Bake for 10 to 12 minutes. Let cool completely before storing in airtight containers.

If you are afraid of a sweet, crunchy, delicious cookie, stay away from this recipe. 

INGREDIENTS

Cornflake Crunch

5 cups cornflakes

½ cup milk powder

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons butter, melted

DIRECTIONS

Preheat oven to 275°F and line a baking sheet with parchment paper or a silpat.

In a large bowl crush cornflakes with clean hands then mix in milk powder, sugar and salt.  Toss to combine.

Add in the melted butter and toss to coat evenly.

Spread out onto the prepared sheet and bake for 20 minutes, let cool.

Cookies

INGREDIENTS 

2 sticks of butter, room temperature

1 1/4 cups sugar

2/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoon salt

3 cups cornflake crunch

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

DIRECTIONS

Beat butter and sugars on medium high for 2-3 minutes.  Scrape down the bowl and add the egg and vanilla.  Beat for 7-8 minutes.  Scrape down the bowl.

Whisk together the flour, powder, soda and salt, then add to the butter mixture.  Mix on low until just combined, no longer than 1 minute.

Mix in the cornflake crunch and chocolate chips on low speed just to combine, 30-45 seconds.  Then mix in the marshmallows just to combine.

Using a large cookie/ice cream scoop or a 1/4 measuring cup scoop out dough into balls and place on a parchment or silpat lined cookie sheet.  You should have between 15 and 20 cookies.  No need to spread the dough balls out on this sheet.  Place the sheet into the fridge for at least 1 hour.  If you plan to refrigerate them for more than a couple hours, cover the sheet with plastic wrap.

Preheat oven to 375°F.

Arrange dough balls on a parchment or silpat lined cookie sheet (4 or 5 cookies per sheet) with 3-4 inches room for spreading.  Bake for 15-18 minutes until edges are beginning to brown and centers are just set.

I got the recipe here.