3/4 cup unsalted butter 1 cup granulated sugar 1/3 cup molasses 1 large egg 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 2 teaspoons baking soda 2 cups flour
3 Tablespoons sugar in dish
Preheat oven to 375 degrees. Cream together butter, egg, sugar, molasses and spices. Add in the flour mixing until well combined. Form dough into 1 inch balls and roll in sugar, flatten with fork and bake approximately 12 minutes.
Tip: Any cookie dough can be scooped and frozen for up to one month. (Even though, let’s be honest, they never last that long.)
In a bowl or mixer beat cream cheese and butter until smooth and creamy. Mix in eggs and sour cream. Add sugar, cornstarch and vanilla. Mix in lemon and zest and beat thoroughly for two or so minutes.
Generously butter the inside of your spring-form pan or pans. (We use small pans for a cheesecake made for two.) Wrap two-three layers of heavy duty aluminum foil tightly around the whole outside of the pans, crimping and pleating the foil at the top of the pan. This will help prevent water seeping into the pan when you put it into the water bath. Fill your pans with your cheesecake mixture and place them in a large roasting pan. Once they are positioned in the roasting pan fill the roasting pan with about two-three inches of water (about half way up the side of cheesecake pan.) Slide the pan into the oven on the middle rack and bake for a little over an hour. You’ll notice a nice soft golden color on top when its time to remove them. Once removed let them cool to room temperature, once they are at room temperature place them in the fridge to continue setting. For best results leave in the fridge for 6-8 hours or overnight.
When your cheesecakes are set you can pop them out of the pans and add an assortment of delicious toppings. We like to do fresh blackberries and preserves with a little sprig of mint!
Tip: You can freeze your extra cheesecakes!
As the Golden Girls say, “Everything is better with friends and cheesecake!”
3/4 cup unsalted butter 3/4 cup brown sugar 1/3 cup cane sugar 1 teaspoon vanilla 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg
1 2/3 cups flour 2 cups semi-sweet chocolate chips 1 cup flaked coconut 3/4 cup pecans or macadamia nuts
Preheat oven to 375 degrees. In stand mixer blend first round of ingredients. Slowly add flour and the rest of the ingredients listed. Scoop on to cookie sheet and bake for roughly 11 minutes or until golden brown.
4 cups oats 1 cup pecans – chopped 1/2 cup salted sunflower seeds 1 cup shredded coconut 1/4 cup olive oil 3/4 cup honey
Pre-heat oven to 350 degrees. Place dry oat and nut mix in bowl. In microwave safe measuring cup heat olive oil and honey for approximately 2 minutes. Blend with oat and nut mixture, coating completely. Place on lined baking sheet, spread to about 3/4 inch thick. Bake for 20 minute or until golden brown. Stir once mid bake.
Enjoy with fruit and yogurt or however you dig your granola!
Inn at Blackberry Creek 