Ingredients:
- Salted butter: ½ cup (113 g)
- Brown sugar: ¾ cup (150 g)
- Egg: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- Flour: 1 cup (130 g)
- Baking soda: ½ teaspoon (3 g)
- Baking Powder: ¼ teaspoon (1.3 g)
- Matcha Powder: 2 tablespoons (10 g)
- 18 Candy Cane Hershey Kisses

Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roughly chop about 18 candy cane hershey kisses. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the butter, sugar, egg and vanilla extract and whisk these ingredients together for 3-4 minutes until the batter is light and fluffy.
Add in the flour, baking soda, baking powder, and chopped candy cane hershey kisses. Gently stir this together until the ingredients are well combined.
Let the cookie dough chill in the freezer for 30 minutes. Using a cookie scoop, Portion the dough about 1.5 tablespoons per cookie and placed them on a parchment lined baking sheet.
Bake the cookies for 11-13 minutes until the edges are golden brown.

Matcha cookies loaded with matcha powder, brown butter, and crushed candy cane Hershey Kisses in every bite. An easy one-bowl cookie recipe ready in.

Peppermint Bark Matcha Cookies Recipe | Josephine's Baking

Peppermint Bark Matcha Cookies

Ingredients:
- Creamy peanut butter: ½ cup (128 g)
- Unsalted butter, softened: ½ cup (113 g)
- Packed light brown sugar: ¾ cup (110 g)
- Salt: ¼ teaspoon (1.5 g)
- Large egg, room temperature: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- All-purpose flour: 1½ cups (180 g)
- Baking soda: ½ teaspoon (3 g)
- Hershey’s chocolate kisses: 8 pieces

Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 30 seconds. In a large bowl, mix the peanut butter, melted butter, light brown sugar, egg, and vanilla extract with a whisk until smooth. Add the flour and baking soda to the wet ingredients. Mix with a spatula or spoon until the cookie dough forms.
Scoop the dough into about 1.5 tablespoon portions and roll into a ball. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the bottoms are golden brown.
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Let the cookies cool to room temperature.

Classic peanut butter blossoms made with creamy peanut butter and topped with a Hershey's chocolate kiss while still warm. A beginner-friendly cookie.

Peanut Butter Blossom Cookies Recipe | Josephine's Baking

Peanut Butter Blossom Cookies

Ingredients:
- Salted butter: ½ cup (113 g)
- Brown sugar: ¾ cup (150 g)
- Egg: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- Flour: 1 and ¼ cups
- Baking soda: ½ teaspoon (3 g)
- Baking Powder: ¼ teaspoon (1.3 g)
- Holiday sprinkles: ½ cup (80g)

Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the butter, sugar, egg and vanilla extract and whisk these ingredients together for 3-4 minutes until the batter is light and fluffy.
Add in the flour, baking soda, baking powder, and holiday sprinkles. Gently stir this together until the ingredients are well combined.
Let the cookie dough chill in the freezer for 30 minutes. Using a cookie scoop, Portion the dough about 1.5 tablespoons per cookie and placed them on a parchment lined baking sheet.
Bake the cookies for 11-13 minutes until the edges are golden brown.

Brown butter sugar cookies packed with holiday sprinkles and crisp edges with a chewy center. An easy Christmas cookie recipe that comes together in one.

Holiday Sprinkle Cookies Recipe | Josephine's Baking

Holiday Sprinkle Cookies

Ingredients:
- All-purpose flour: ⅓ cup (43 g)
- Unsweetened cocoa powder: 3 tablespoons (15 g)
- Baking powder: ¼ teaspoon (1 gram)
- Semisweet chocolate chips: 1 and ⅓ cups (226 g)
- Salted Butter: 4 tablespoons (57 g)
- Large eggs, room temperature: 2 (100 g)
- Brown sugar: ½ cup (100 g)
- Granulated sugar: ½ cup (100 g)
- Peppermint extract: 1½ teaspoons (6 g)
- Salt: ½ teaspoon (3 g)
- White Chocolate Icing:
- Heavy cream: 3 tablespoons (45 g)
- White chocolate chips: ⅔ cup (120 g)
- Instructions:

Instructions:
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a microwave-safe bowl, melt the chopped chocolate and butter in 30-second intervals, stirring in between, until smooth. Let it cool to room temperature. In a large mixing bowl, beat the eggs, brown sugar, and granulated on medium speed and beat for 4-5 minutes until the mixture is pale and airy. Mix in the melted chocolate and peppermint extract on low speed until fully combined.
Add in the flour, cocoa powder, and baking powder. Fold the dry ingredients into the wet batter until all the flour is just combined into the batter.
Chill the dough in the freezer for 30 minutes. Portion the cookie dough into 2 tablespoons per cookie and roll into balls. Place them on the baking sheets leaving about 2 inches of space between each.
Bake for 10-12 minutes, or until the edges are set and the tops are cracked. Let these cool to room temperature. For the white chocolate icing, heat the heavy cream in the microwave for 45 seconds. Add in the white chocolate chips and let them sit for 30 seconds. Stir both ingredients together until it’s combined into a smooth, thick sauce. Drizzle this ganache on the cooled down cookies and top it off with some holiday sprinkles.

Fudgy brownie-style cookies made with melted semisweet chocolate and finished with white chocolate and peppermint pieces. A simple holiday cookie recipe.

White Chocolate Peppermint Brownie Cookies Recipe | Josephine's Baking

White Chocolate Peppermint Brownie Cookies

Ingredients:
- Salted butter: 1 cup (226 g)
- Light brown sugar: ½ cup (100 g)
- Salt: ¼ teaspoon (1.5 g)
- Vanilla extract: ½ teaspoon (2 g)
- Peppermint extract: 1 teaspoon (4 g)
- All-purpose flour: 2½ cups (312 g)
- Red gel food coloring: 1 teaspoon (approximately 5 g)

Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 30 seconds. In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract, and peppermint extract until smooth. Add the flour and salt to the wet ingredients. Mix until the dough is fully combined.
Divide the dough in half. Add the red gel food coloring to one half and mix until evenly colored. To shape the candy canes, roll 1 tablespoon of the red dough and 1 tablespoon of the plain dough into 5-6 inch long ropes. Place the two ropes side by side, press one end together, and gently twist them to create a braided effect. Shape into a candy cane by curving one end.
Chill the shaped dough in the refrigerator for 30 minutes.
Arrange the chilled candy canes 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Buttery peppermint shortbread cookies with a crisp snap and bold candy cane flavor from both peppermint and vanilla extract. An easy slice-and-bake.

Candy Cane Shortbread Cookies Recipe | Josephine's Baking

Candy Cane Shortbread Cookies

Ingredients:
- Sugar Cookie Base:
- All-purpose flour: 1 and ¼ cups (156 g)
- Baking powder: ½ teaspoon (2 g)
- Salt: ¼ teaspoon (1.5 g)
- Butter: ½ cup (113 g)
- Light brown sugar: ½ cup (100 g)
- Large egg, at room temperature: 1 (50 g)
- Pure vanilla extract: 1 teaspoon (4 g)
- Cheesecake Topping
- Softened cream cheese: 8 ounces (227 g)
- Light brown sugar: 1 cup (200 g)
- Vanilla extract: ½ tablespoon (7 g)
- Heavy whipping cream: ½ cup (119 g)
- Salt: 1 teaspoon (5 g)

Instructions:
Preheat the oven to 350°F (177°C). Line a 9x9 baking pan with parchment paper.
Sugar Cookie Base:
Melt the butter in the microwave for about 45 seconds. Add the sugar, egg, and vanilla extract to the melted butter and whisk for 2-3 minutes. Add in the salt, baking powder, and flour. Fold the dry ingredients into the cookie batter until the cookie dough is well combined. Spread this evenly and lightly press the dough onto the bottom and sides of the baking pan.
Bake this for 35-40 minutes, or until the top is golden brown. Let this cool to room temperature.
Cheesecake Filling: Bring the cream cheese to room temperature. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla and salt. Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture.
Spread this evenly over the cooled down sugar cookie base. Add some extra sprinkles on top of the cheesecake filling and let this set in the fridge for at least 4 hours before serving.

A sugar cookie base topped with a no-bake cream cheese filling — two classics combined into one festive bar. An easy holiday dessert recipe that.

Holiday Sugar Cookie Cheesecake Recipe | Josephine's Baking

Holiday Sugar Cookie Cheesecake

Ingredients:

Scones:
All Purpose Flour: 1 and ¾ cup (220 g)
Light brown sugar: 3 tablespoons (38 g)
Baking powder: 1 teaspoon (4 g)
Baking soda: ¼ teaspoon (1 gram)
Salt: ½ teaspoon (3 g)
Salted butter: ½ cup (113 g)
Whole milk: ½ cup (120 g)
Chopped cranberries: ⅔ cup (85 g)
White chocolate chips: ½ cup (90 g)

White Chocolate Glaze:
Heavy cream: 2 tablespoons (30 g)
White chocolate chips: ⅓ cup (60 g)

Instructions:
Freeze the butter for a few hours until solid. Preheat oven to 425°F (218°C). Roughly chop the fresh cranberries. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chopped cranberries, milk, and white chocolate chips. Gently stir this mixture until all the flour is incorporated. Sprinkle flour over a flat surface and shape the dough into one large ball.
Then cut the dough into 8 triangle-ish pieces. Chill the dough in the freezer for 10 minutes.
On a parchment lined baking sheet, space each triangle about two inches apart and bake for 14-16 minutes.

White Chocolate Glaze: Heat the heavy cream in the microwave for 45 seconds. Add in the white chocolate chips and let them sit for 30 seconds.
Stir both ingredients together until it’s combined into a smooth, thick sauce. 

Once the scones are done baking, let them cool to room temperature for 30 minutes, then drizzle the glaze on top.

Flaky cream-based scones studded with tart cranberries and sweet white chocolate chips. An easy homemade scone recipe with no stand mixer needed — just.

White Chocolate  Cranberry Scones Recipe | Josephine's Baking

White Chocolate  Cranberry Scones

Ingredients:
Salted butter: 1 cup (2 sticks or 226 g)
Powdered sugar (for the batter): ½ cup (60 g)
Salt: ½ teaspoon (3 g)
Vanilla extract: 1 teaspoon (4 g)
All-purpose flour: 1¾ cups (220 g)
Unsweetened cocoa powder: ¼ cup (25 g)
Chopped pecans: ½ cup (50 g)
Semi-sweet chocolate chips: ½ cup (90 g)
Powdered sugar (for dusting): ¼ cup (30 g)

Instructions:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream the softened butter and ½ cup of powdered sugar until light and fluffy. Add the vanilla extract and salt and mix until well combined. Add in the flour, cocoa powder, chocolate chips, and chopped pecans. Fold the dry ingredients into the batter until just combined.
Scoop 1-tablespoon portions of cookie dough onto the baking sheets, at about 1 inch apart.
Bake for 11-13 minutes, or until the edges are set. 

Let the cookies cool on the baking sheet for 30 minutes. Once the cookies are room temperature, dust the rest of the powdered sugar on top of the cookies. This recipe made 18 cookies.

Crumbly cocoa pecan snowball cookies rolled in powdered sugar for a classic melt-in-your-mouth texture. A simple no-chill cookie recipe made with pantry.

Chocolate Pecan Snowball Cookies Recipe | Josephine's Baking

Chocolate Pecan Snowball Cookies

Ingredients:
- All-purpose flour: 2 cups (260 g)
- Light brown sugar: ½ cup (100 g)
- Ground cinnamon: 1 teaspoon (2.6 g)
- Baking powder: 1¼ teaspoons (5 g)
- Salt: ½ teaspoon (3 g)
- Chopped pecans: ½ cup (60 g)
- Large egg: 1 (50 g)
- Almond milk: ⅔ cup (160 g)
- Avocado oil: ¼ cup (54 g)
- Maple syrup: ⅔ cup (144 g)
- Vanilla extract: 1 teaspoon (4 g)
- Pecan Streusel Topping:
- All-purpose flour: ¾ cup (90 g)
- Brown sugar: ⅓ cup (71 g)
- Ground cinnamon: 1 teaspoon (2.6 g)
- Salt: ¼ teaspoon (1.5 g)
- Unsalted butter, melted: ¼ cup (57 g)
- Chopped pecans: ½ cup (60 g)

Instructions:
Preheat the oven to 425°F (220°C) and line a 12-count muffin pan with 6 muffin liners, leaving every other muffin space empty. In a large mixing bowl, whisk together the egg, almond milk, vegetable oil, maple syrup, and vanilla extract until smooth. Add in the flour, brown sugar, cinnamon, baking powder, salt, and chopped pecans. Fold the dry ingredients into the batter until just combined. For the streusel topping, melt the butter in the microwave for 30 seconds. Then add in the flour, brown sugar, cinnamon, salt, and pecans. Stir the mixture until it has a crumbly texture.
Fill each muffin liner with 2½ to 3 tablespoons of batter. Add a heaping teaspoon of the streusel topping on top, pressing it gently onto the batter.
Bake the muffins for 7 minutes at 425°F (220°C). Without opening the oven, change the temperature to 350°F (180°C) and bake for 15-18 more minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before transferring them to a wire rack. This recipe made 9 muffins.

Moist maple muffins packed with chopped pecans and topped with a buttery brown sugar streusel. An easy homemade muffin recipe that bakes up in about 20.

Maple Pecan Streusel Muffins Recipe | Josephine's Baking

Maple Pecan Streusel Muffins

Ingredients:
- Unsalted butter: 5 tablespoons (71 g)
- Light brown sugar, packed: ½ cup (100 g)
- Maple syrup: ¾ cup (180 g)
- Large eggs: 4 (200 g)
- Bourbon: 2 tablespoons (30 g)
- Vanilla extract: 1 teaspoon (4 g)
- Salt: ½ teaspoon (3 g)
- Chopped pecan halves: 2 cups (200 g)
- Chocolate Ganache:
- Heavy cream: 4 ounces (120 g)
- Chocolate chips: 8 ounces (226 g)

Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Keep the pie crust refrigerated until ready to fill. In a small pan over medium heat, melt the butter and let it simmer for 4-6 minutes until it’s an amber brown. Pour the browned butter into a large bowl and let it cool to room temperature. Add the brown sugar and maple syrup to the butter and whisk for 2-3 minutes.
Add the eggs, bourbon, vanilla extract, pecans, and salt into the batter and whisk for another 1-2 minutes. Spread the pie filling in the pie crust.
Place the pie on the lined baking sheet and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Cool on a wire rack until the pie is room temperature. To make the ganache, heat the heavy cream in the microwave for 90 seconds. Add the chocolate chips to the heated cream and let sit for 1-2 minutes. Whisk until smooth and glossy. Once the pie has cooled, spread the ganache evenly over the top of the pecan pie. Allow the ganache to set for an hour before serving.

A rich pecan pie with dark notes from bourbon and chocolate woven into a maple syrup custard filling. An easy homemade pecan pie recipe using a.

Chocolate Bourbon Pecan Pie Recipe | Josephine's Baking

Chocolate Bourbon Pecan Pie

Ingredients:
- All-purpose flour: ⅓ cup (43 g)
- Unsweetened cocoa powder: 3 tablespoons (15 g)
- Baking powder: ¼ teaspoon (1 gram)
- Semisweet chocolate chips: 1 and ⅓ cups (226 g)
- Salted Butter: 4 tablespoons (57 g)
- Large eggs, room temperature: 2 (100 g)
- Brown sugar: ½ cup (100 g)
- Granulated sugar: ½ cup (100 g)
- Vanilla extract: 1½ teaspoons (6 g)
- (Optional) Flaky salt: ½ teaspoon (3 g)

Instructions:
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a microwave-safe bowl, melt the chopped chocolate and butter in 30-second intervals, stirring in between, until smooth. Let it cool to room temperature.
In a large mixing bowl, beat the eggs, brown sugar, and granulated on medium speed and beat for 4-5 minutes until the mixture is pale and airy. Mix in the melted chocolate and vanilla extract on low speed until fully combined. Add in the flour, cocoa powder, and baking powder. Fold the dry ingredients into the wet batter until all the flour is just combined into the batter.
Chill the dough in the freezer for 30 minutes. Portion the cookie dough into 2 tablespoons per cookie and roll into balls. Place them on the baking sheets leaving about 2 inches of space between each.
Bake for 10-12 minutes, or until the edges are set and the tops are cracked.

This recipe makes approximately 12 cookies.

Deep chocolate brownie cookies made with melted semisweet chocolate and cocoa powder for a double-chocolate hit. A one-bowl fudgy cookie recipe with.

Fudgy Brownie Cookies Recipe | Josephine's Baking

Fudgy Brownie Cookies

Ingredients:

Apple Pie Cinnamon Rolls:

Cinnamon Roll Dough:
All-purpose flour: 4 ½ – 5 cups (540–600 g)
Light brown sugar: ⅓ cup (67 g)
RapidRise yeast: 2 packets (about 4 ½ teaspoons, 14 g)
Salt: 1 teaspoon (6 g)
Almond milk: 1 ½ cups (360 g)
Unsalted butter: 6 tablespoons (85 g)
Large egg: 1 (50 g)

Cinnamon Sugar Mixture:
Light brown sugar: ½ cup (100 g)
Cinnamon: 1 tablespoon (8 g)

Apple Pie Filling:
Apple: 2 (approx. 400 g)
Light brown sugar: ⅓ cup (67 g)
Water: 3 tablespoons (45 g)
Butter: 2 tablespoons (28 g)
Cinnamon: 1 teaspoon (2.6 g)
Cornstarch: 1 tablespoon (8 g)

Instructions:

Apple Pie Filling:
1. Peel, core, and chop apples to be about an inch sized squares. 
2. Brown the butter until it’s an amber brown over medium heat. 
3. Stir in apples, sugar, cinnamon & water. 
4. Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. 
5. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened. 
6. Let this simmer for 1 minute then cool to room temperature. 

Cinnamon Rolls: 
1. In a large mixing bowl, whisk together 2 cups of flour, brown sugar, yeast, and salt.
2. In a heat-safe bowl, heat almond milk and butter in the microwave for 30-45 seconds, until warm but not hot. 
3. Add to the dry ingredients along with the egg and mix until the dry ingredients are just combined.
4. Add 2 more cups of flour and mix until the batter is thick and sticky. 
5. Add ½ cup of flour and continue mixing for another minute. 
6. Then knead it by hand, adding up to ¼ cup of flour as needed, until the dough is smooth and tacky. 
7. Let the dough rest uncovered for 10 minutes.
8. Roll the dough on a lightly floured surface into a 10x15 inch rectangle. 
9. Spread the apple pie filling evenly, leaving a ½-inch border. Sprinkle the cinnamon sugar mixture evenly on top of the filling.
10. Roll the dough tightly into a log, starting from the long side. Cut the log into 9 even rolls. 
11. Place the rolls in a parchment lined 9x9 baking dish.
12. Cover and let the rolls rise in a warm spot for 1 hour, or until doubled in size.
13. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown.

Fluffy yeasted cinnamon rolls filled with spiced apple pie filling and finished with a cream cheese glaze. A from-scratch cinnamon roll recipe that.

Apple Pie Cinnamon Rolls Recipe | Josephine's Baking

Apple Pie Cinnamon Rolls

Ingredients:
- Light brown sugar: ⅓ cup (67 g)
- Molasses: 3 tablespoons (63 g)
- Avocado oil: 2 tablespoons (28 g)
- Large egg: ½ (approx. 25 g)
- Vanilla extract: 1 teaspoon (4 g)
- Almond milk: ⅔ cup (160 g)

Instructions:
Preheat the oven to 425°F (218°C) and line a muffin tin with muffin liners. In a large bowl, mix the brown sugar, molasses, avocado oil, egg, vanilla extract, and almond milk until smooth. Add in the flour, baking soda, baking powder, ground ginger, cinnamon, salt, cloves, and nutmeg and gently whisk together until the dry ingredients are just combined.
Add the chocolate chips last and gently mix into the batter. Scoop the batter evenly into the prepared muffin tin, filling each cup to the top of the muffin tin. Also added a few extra chocolate chips to the top of the batter once portioned into the muffin liners.
Bake at 425°F for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean.

This recipe made 8 muffins.

Warmly spiced gingerbread muffins with molasses, almond milk, and melty chocolate chips baked in. An easy dairy-optional muffin recipe that comes.

Chocolate Chip Gingerbread Muffins Recipe | Josephine's Baking

Chocolate Chip Gingerbread Muffins

Ingredients:
Salted butter: 2 sticks (226 g)
Vanilla extract: 1 teaspoon (4 g)
Mini marshmallows: 2 bags, 10 ounces each (566 g total)
KitKat cereal: 14 cups (420 g)

Instructions:
In a small pan on medium-low heat, heat up the butter and let it come to a light simmer. Let this simmer for 5-7 minutes until it’s turned to an amber brown. Turn the heat to low and add in the vanilla extract and marshmallows. Stir the marshmallows into the browned butter until the marshmallows have fully melted and everything is mixed together well.
Add in the cereal and gently fold the cereal into the melted marshmallow until everything is well combined. Take the mixture off the heat and line a 9x9 baking dish with parchment paper. Pour the mixture into the lined baking dish and let this cool down for 2-4 hours. 

Optionally, Make a chocolate ganache to drizzle on top. Make this by heating up 2 tablespoons of heavy cream in the microwave. Then Stir in ¼ cup of chocolate chips until it was a smooth texture and drizzled this on top of the treats.

Gooey marshmallow crispy treats made with browned butter and KitKat cereal for a nutty caramelized flavor. A no-bake treat recipe ready in under 20.

Brown Butter KitKat Crispy Treats Recipe | Josephine's Baking

Brown Butter KitKat Crispy Treats

Ingredients:
Cookie Dough:
Flour: 1 and ½ cups (180g)
Baking soda: ½ teaspoon
Salt: ¼ teaspoon
Butter: ¼ cup (57g)
Light brown sugar: ½ cup (100g)
Egg: 1 large (50g)
Pure maple syrup: 2 tablespoons (37ml)
Vanilla extract: ½ teaspoon
Chopped pecans: ½ cup (65g)

Maple Glaze:
Powdered sugar: 1 cup (120 g)
Heavy cream: 3-4 tablespoons (45-60 g)
Maple syrup: 2 tablespoons (30 g)
Cinnamon: ½ teaspoon (1.3 g) 

Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, whisk together the butter, light brown sugar, egg, maple syrup, and vanilla extract for about 2 minutes.
Add in the flour, baking powder, baking soda, pecans, and salt and fold this into the wet batter until just combined.
Let the cookie dough chill in the freezer for 30 minutes. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie.
Bake for 9-11 minutes or until the edges are golden brown. Let these cool to room temperature. 

Maple Glaze: Whisk the powdered sugar, maple syrup, cinnamon, and heavy cream together - adding the cream one tablespoon at a time until you have a thick, runny consistency. Once the cookies are done baking, let them cool for 30 minutes, then drizzle the maple glaze on top. 

This recipe made 10 cookies.

Brown sugar cookies enriched with real maple syrup and studded with toasted pecans for warm, nutty flavor. An easy drop cookie recipe with no chilling.

Maple Pecan Brown Sugar Cookies Recipe | Josephine's Baking

Maple Pecan Brown Sugar Cookies

Ingredients:
- Light brown sugar: ½ cup
- Eggs: 1 egg
- Greek yogurt: ⅓ cup
- Pure vanilla extract: ½ tablespoon (7 g)
- Heavy cream: ⅓ cup
- All-purpose flour: 1 ¼ cups (150 g)
- Baking powder: ½ tablespoon (5 g)
- Baking soda: ¼ teaspoon (1.5 g)
- Matcha Powder: 2 tablespoons (10 g)
- Salt: ¼ teaspoon (1.5 g)
- Almond Streusel Topping:
- Chopped almonds: ½ cup (60 g)
- Salted, melted butter: ¼ cup (57 g)
- Light brown sugar: ⅓ cup (67 g)
- Flour: 1 cup

Instructions:
Preheat the oven to 375°F (190°C).

Muffin Batter: In a large bowl add in the oil, sugar, yogurt, egg, heavy cream and vanilla extract. Whisk this together for about a minute.
Add in the flour, baking powder, baking soda, matcha powder, and salt. Fold the dry ingredients into the batter until just combined.

Almond Streusel: In a small bowl, melt the butter and add the sugar, flour, and chopped almonds.
Mix this together lightly with a fork until crumbles have formed. Line a muffin pan with muffin liners. Add about 4 tablespoons of the batter into each muffin liner.
Top the muffin batter off with about 2 tablespoons of the almond streusel.
Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter. This recipe made 6 muffins.

Tender matcha muffins topped with a crunchy almond streusel and made with Greek yogurt for a moist crumb. An easy bakery-style muffin recipe that comes.

Matcha Almond Streusel Muffins Recipe | Josephine's Baking

Matcha Almond Streusel Muffins

Ingredients:

Cookie Dough:
All-purpose flour: 2 cups (284 g)
Baking powder: ½ teaspoon (2 g)
Baking soda: ½ teaspoon (3 g)
Butter: 1 cup (227 g)
Light brown sugar: 1½ cups (330 g)
Fine salt: ¾ teaspoon (4.5 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
Espresso Powder: 1 teaspoon (2.6 g)
Tiramisu Cream Topping:
Mascarpone cheese, room temp: 8 oz (227 g)
Powdered sugar: 1 cup (120 g)
Vanilla extract: 1 teaspoon (4 g)
Heavy cream: 1 cup (240 g)
Espresso powder: 1 teaspoon (2 g)
Cocoa powder: 2 tablespoons (12 g)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Melt the butter in the microwave for 45 seconds. 
3. In a large bowl, whisk together the butter, light brown sugar, egg and vanilla extract for about a minute. 
4. Add in the flour, baking powder, baking soda, salt and instant espresso powder and fold this into the wet batter until just combined.
5. Let the cookie dough chill in the freezer for 20 minutes.
6. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie, making 8 cookies. 
7. Bake for 10-12 minutes, or until the edges are golden brown. Let these cool to room temperature. 
Tiramisu Cream Topping:
1. Lightly whisk together room temperature mascarpone cheese, powdered sugar, vanilla extract, heavy cream and espresso powder. You will only need to whisk this until it’s smoothly combined, overmixing will cause it to clump up into butter. 
2. 3. Spread the mascarpone cream on top of the cooled cookies and lightly dust some cocoa powder to finish it off.

Brown butter cookies inspired by tiramisu, with espresso powder in the dough and a mascarpone-style filling. A unique but simple cookie recipe made with.

Tiramisu Cookies Recipe | Josephine's Baking

Tiramisu Cookies

Ingredients:
- All-purpose flour: 1 cup (130 g)
- Cocoa powder (unsweetened): ⅓ cup (35 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1.5 g)
- Salt: ¼ teaspoon (1.5 g)
- Light brown sugar: ¾ cup (150 g)
- Large egg: 1 (50 g)
- Almond milk: ¾ cup (180 g)
- Vegetable oil: ¼ cup (54 g)
- Vanilla extract: 1 teaspoon (4 g)
- Instant espresso powder: 1 tablespoon (5 g)
- Semi-sweet chocolate chips: ¾ cup (130 g)
- Instructions:

Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with 6 muffin liners. In a small bowl, heat up the almond milk and dissolve the espresso powder in the hot milk. Set aside to cool to room temperature.
In a large mixing bowl, beat the egg, milk, vegetable oil, vanilla extract, and the cooled espresso mixture until well combined. Add in the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, chocolate chips and brown sugar and whisk together until the flour is just combined. Divide the batter evenly among the 6 muffin liners, filling them almost to the top for large, domed muffins.
Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. 

Optionally, sprinkle a few more chocolate chips to melt on top of the muffins as soon as they come out of the oven.

Double chocolate muffins deepened with espresso powder for a rich, coffee-forward flavor in every bite. An easy one-bowl muffin recipe with no mixer.

Chocolate Espresso Muffins Recipe | Josephine's Baking

Chocolate Espresso Muffins

Ingredients:
Flour: 1 cup (130 g)
Baking soda: ½ teaspoon (3 g)
Baking powder: ½ teaspoon (2 g)
Cinnamon: ½ teaspoon (1 gram)
All-Spice: ¼ teaspoon (.5 gram)
Salt: ½ teaspoon (3 g)
Salted butter, melted: ½ cup (113 g)
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
Rolled oats: 1 1/2 cups (135 g)
Pumpkin Puree: ½ cup (120 g)

Cream Filling:
1 cup of heavy whipping cream (240ml)
2 tablespoon of powdered sugar (30g)
2 tablespoon of brown sugar (30g)

Instructions:

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Melt the butter in the microwave for 45 seconds.
3. In a large bowl, add in the melted butter, egg, sugar, pumpkin puree and vanilla. 
4. Whisk this together for about a minute. 
5. Add in the flour, baking soda, baking powder, cinnamon and rolled oats. 
6. Fold the dry ingredients into the wet batter until just combined. 
7. Let the cookie dough chill in the freezer for 30 minutes. 
8. Using a cookie scoop, portion each cookie on the parchment lined baking pans with two scoops of cookie dough per cookie. 
9. Bake these for 10-12 minutes or until the bottom edges are golden brown. 
10. Once they're done baking, cool to room temperature for 30 minutes. 

Cream Filling:
1. Whip the heavy cream until it has soft peaks. 
2. Add in the sugar and whip this together until it has stiff peaks. 
3. Pipe the filling onto half of the cooled down cookies and top the filled cookies with non-filled cookies to form the sandwich.

Soft pumpkin oatmeal cookies with warm spices sandwiched around a sweet vanilla cream filling. An easy homemade oatmeal cream pie recipe that comes.

Pumpkin Oatmeal Cream Pie Cookies Recipe | Josephine's Baking

Pumpkin Oatmeal Cream Pie Cookies

Ingredients:
2 sheets of pie crust dough
Espresso Chai Spiced Filling:
Light brown sugar, firmly packed: 1 cup (200 g)
All-purpose flour: 1½ tablespoons (12 g)
Instant espresso powder: 1 tablespoon (6 g)
Ground cinnamon: 1 teaspoon (2.6 g)
Ground cardamom: ¼ teaspoon (0.5 g)
Ground cinnamon: ½ teaspoon (1.3 g)
Ground cloves: ⅛ teaspoon (0.25 g)
Ground ginger: ¼ teaspoon (0.5 g)
Ground black pepper: ⅛ teaspoon (0.25 g)
Salt: ¼ teaspoon (1.5 g)
Unsalted butter, melted: 3 tablespoons (43 g)
Vanilla extract: ¼ teaspoon (1 gram)

Frosting:
Heavy whipping cream: ¼ cup (60 g)
Powdered sugar: ⅓ cup (40 g)
Instant espresso powder: 1 teaspoon (6 g)
Instructions:
Preheat the oven to 400°F (204°C) and bring the pie crust dough to room temperature. For the filling, melt the butter and mix in the brown sugar, flour, chai spices, instant espresso powder, salt, and vanilla until everything forms a well-combined paste. Roll out the pie crust and cut 6 rectangles from each sheet, making 12 rectangles total.
Scoop about 3 ounces of filling into the center of 6 pie crust rectangles, then place the remaining 6 rectangles on top of the filled ones. Press down on the edges of the rectangle to seal the top and bottom together. Use a fork to score the edges as well for an extra seal.
Bake for 16-20 minutes, or until golden brown.
Frosting:
While the pop-tarts cool, prepare the frosting by whisking the heavy cream and powdered sugar together for 2-4 minutes until soft peaks form.
Once the pop-tarts are fully cooled, spread the frosting on top and sprinkle with a little espresso powder to finish. 

This recipe makes 6 pop-tarts.

Flaky homemade pop tarts filled with espresso, chai spices, and brown sugar using store-bought pie crust. An easy from-scratch pop tart recipe that.

Espresso Chai Spiced Pop Tarts Recipe | Josephine's Baking

Espresso Chai Spiced Pop Tarts

Ingredients:
- Salted butter: ½ cup (113 g)
- Brown sugar: ¾ cup (150 g)
- Egg: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- Flour: 1 and ¼ cups
- Baking soda: ½ teaspoon (3 g)
- Semi-sweet Chocolate chips: ½ cup (85 g)
- Cardamom 1/4 teaspoon (0.5 g)
- Cinnamon 1/2 teaspoon (1.3 g)
- Cloves 1/8 teaspoon (0.25 g)
- Ginger 1/4 teaspoon (0.5 g)
- Black Pepper 1/8 teaspoon (0.25 g)

Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature. In a large bowl, add in the butter, sugar, egg and vanilla extract and whisk these ingredients together for 3-4 minutes until the batter is light and fluffy.
Add in the flour, baking soda, baking powder, salt, chai spices and chocolate chips. Gently stir this together until the ingredients are well combined.
Let the cookie dough chill in the freezer for 20-30 minutes. Using a cookie scoop, Portion the dough about 2 tablespoons per cookie and placed them on a parchment lined baking sheet.
Bake the cookies for 11-13 minutes until the edges are golden brown. 

Optionally, I lightly sprinkled some flaky sea salt once the cookies were done baking. This recipe made 8 cookies.

Brown butter chai-spiced cookies loaded with semi-sweet chocolate chips and warm spice from cinnamon and cardamom. A one-bowl cookie recipe with no.

Chocolate Chip Chai Spiced Cookies Recipe | Josephine's Baking

Chocolate Chip Chai Spiced Cookies

Ingredients:
- Butter: ¾ cup (170 g)
- Granulated sugar: 1 cup (200 g)
- Vanilla extract: 1 teaspoon (4 g)
- Fine sea salt: ¼ teaspoon (1.5 g)
- Large cold eggs: 2 (100 g)
- Espresso powder: ½ teaspoon (1 gram)
- Unsweetened cocoa powder: ½ cup (50 g)
- All-purpose flour: ½ cup (65 g)
- Chocolate chips: ½ cup (90 g)
Pumpkin Cheesecake Topping
- Softened cream cheese: 8 ounces (227 g)
- Light brown sugar: 1 cup (200 g)
- Vanilla extract: ½ tablespoon (7 g)
- Heavy whipping cream: ½ cup (119 g)
- Salt: 1 teaspoon (5 g)
- Pure pumpkin puree: ½ cup (120 g)
- Pumpkin spice: 1 teaspoon (2.6 g)

Instructions:
Preheat the oven to 375°F (190°C) and line an 8x8 baking pan with parchment paper. In a large bowl, melt the butter in the microwave for 45 seconds. Add the granulated sugar, vanilla extract, espresso powder, eggs and sea salt.
Whisk together for about a minute until well combined.Fold in the cocoa powder, flour, and chocolate chips until just combined. For the pumpkin cheesecake topping, bring the cream cheese to room temperature by leaving it out for a few hours. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla, pumpkin puree, pumpkin spice and salt.
Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture. Pour the ⅔ of the brownie batter into the prepared pan and smooth the top. Then rotate between scooping in a tablespoon of the cheesecake topping and the rest of the brownie batter. Swirl a butter knife through the batter to light swirl together the cheesecake and brownie batter.
Bake for 30-35 minutes.

Fudgy chocolate brownies swirled with a spiced pumpkin cream cheese layer for a marbled fall dessert. An easy brownie recipe that uses one bowl and.

Pumpkin Cheesecake Brownies Recipe | Josephine's Baking

Pumpkin Cheesecake Brownies

Ingredients:

Shortbread Base:
- ½ cup of salted, melted butter (115g)
- ½ cup of light brown sugar (100g)
- ½ teaspoon of pure vanilla extract (2g)
- ½ teaspoon of salt (3g)
- 1 and ½ cups of all-purpose flour (190g)

Apple Filling:
- 1 and ½ cups of diced apples (195g)
- ½ teaspoon of vanilla extract (2g)
- 2 tablespoons of light brown sugar (28g)
- ½ teaspoon of salt (3g)
- 1 tablespoon of cornstarch (8g)

Crumble Topping:
- ¼ cup of salted, melted butter (57g)
- ½ cup of light brown sugar (100g)
- 1 cup of flour (125g)

Instructions:
Preheat the oven to 350°F (177°C). Line a 9x9 baking pan with parchment paper. For the shortbread base, melt the butter in the microwave for about 45 seconds. In a bowl, combine the melted butter, sugar, vanilla, flour and salt. Stir together until the shortbread dough is well combined.
Spread this evenly and lightly press the dough onto the bottom of the baking pan. For the apple filling, core and dice about medium sized apples. In a bowl, add the diced apples, sugar, vanilla, salt, and cornstarch.
Lightly stir this together until well combined. Layer the apple filling on top of the shortbread dough in the baking pan. For the crumble topping, melt the butter in the microwave for about 45 seconds. Add the flour and sugar to the butter and mix together until you have a crumbly texture.
Add the crumble on top of the apple filling.
Bake this for 40-45 minutes, or until the top is golden brown.

Buttery shortbread bars layered with a spiced apple filling and a golden brown sugar crumble topping. An easy apple bar recipe made in a 9x9 pan with no.

Apple Crumble Shortbread Bars Recipe | Josephine's Baking

Apple Crumble Shortbread Bars

Ingredients:
- Light brown sugar: ¾ cup (150 g)
- Large eggs: 2 (100 g)
- Vanilla extract: 1 teaspoon (4 g)
- Mashed ripe banana: 1 cup (about 2 medium bananas, 225 g)
- Greek yogurt: ½ cup (120 g)
- All-purpose flour: 1 and ½ cups (195 g)
- Baking soda: 1 teaspoon (5 g)
- Baking powder: 1 and ½ teaspoons (6 g)
- Salt: ½ teaspoon (3 g)
- Matcha powder: 2 tablespoons (10 g)

Instructions:
Preheat the oven to 350°F (175°C) and line a 9x5 loaf pan with parchment paper. Mash about 2 medium sized bananas. In a large bowl, whisk together the avocado oil, light brown sugar, eggs, vanilla extract, mashed banana, and Greek yogurt.
Add the flour, baking soda, baking powder, and salt. Fold until just combined. Split the batter in half. Stir the matcha powder into one half of the batter. Using a cookie scoop, alternate scooping the matcha batter and the regular batter into the prepared loaf pan.
Once all the batter is in the pan, use a butter knife to swirl through it to create a marbled effect.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Moist banana bread marbled with matcha paste for a stunning two-tone loaf with earthy and sweet flavor. An easy banana bread recipe that uses Greek.

Matcha Marbled Banana Bread Recipe | Josephine's Baking

Matcha Marbled Banana Bread

Ingredients:

Cookie Dough:
- All-purpose flour: 2 cups (284 g)
- Baking powder: ½ teaspoon (2 g)
- Baking soda: ½ teaspoon (3 g)
- Butter: 1 cup (227 g)
- Light brown sugar: 1½ cups (330 g)
- Fine salt: ¾ teaspoon (4.5 g)
- Large egg: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- Pumpkin pie spice: 1 teaspoon (2.6 g)

Pumpkin Pie Filling:
- Pumpkin puree: ⅔ cup (160 g)
- Maple syrup: ¼ cup (60 g)
- Cornstarch: 2 teaspoons (5 g)
- Vanilla extract: 1 teaspoon (4 g)
- Pumpkin pie spice: ½ teaspoon (1.3 g)
- Pure vanilla extract: 1 tablespoon (13 g)

Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, whisk together the butter, light brown sugar, egg and vanilla extract for about a minute. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and fold this into the wet batter until just combined.
For the Pumpkin Pie Filling: In a bowl, mix together the pumpkin puree, maple syrup, cornstarch, vanilla extract and pumpkin pie spice until well combined.
Let the cookie dough chill in the freezer for 15-20 minutes. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie, making 8 cookies.
Bake for 6 minutes, then remove from the oven. Using a ¼ measuring cup, gently press a light indent into the middle of each cookie. Fill the indent with 1 tablespoon of the pumpkin pie filling, then top with two small marshmallows.
Place the cookies back in the oven and bake for an additional 3-5 minutes, or until the edges are golden.

Large brown butter cookies filled with pumpkin cream cheese for a handheld pumpkin pie experience. An easy stuffed cookie recipe with simple steps — no.

Pumpkin Pie Cookies Recipe | Josephine's Baking

Pumpkin Pie Cookies

Donuts:
Flour: 1 cup (130 g)
Baking powder: 1 teaspoon (4 g)
Light brown sugar: ⅓ cup (67 g)
Almond milk: ½ cup (120 g)
Large egg: 1 (50 g)
Avocado oil: 2 tablespoons (28 g)
Pumpkin puree: ½ cup (120 g)
Cinnamon: ½ teaspoon (1.3 g)
Maple Glaze:
Powdered sugar: ½ cup (60 g)
Maple syrup: 1 tablespoon (15 g)
Milk: 1-2 tablespoons (15-30 g)

Instructions:

1. Preheat the oven to 400°F (204°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, baking powder, light brown sugar, cinnamon, almond milk, egg, avocado oil, and pumpkin puree until just combined.
3. Put the batter into a piping bag and piped the batter into the donut pan, filling each mold to the top. 
4. Bake the donuts for 9-11 minutes, or until a toothpick inserted comes out clean.
5. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

Maple glaze: 
1. Whisk the powdered sugar, maple syrup, and heavy cream together - adding the milk one tablespoon at a time until you have a thick, runny consistency. 
2. Drizzle the glaze on top of the donuts once they have cooled to room temperature. 

This recipe makes approx. 8 donuts.

Baked pumpkin donuts made with pumpkin puree and avocado oil, finished with a maple glaze. An easy baked donut recipe that skips the fryer and comes.

Maple Glazed Baked Pumpkin Donuts Recipe | Josephine's Baking

Maple Glazed Baked Pumpkin Donuts

Ingredients:
- All Purpose Flour: 1 and ¾ cup (220 g)
- Light brown sugar: 3 tablespoons (38 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1 gram)
- Salt: ½ teaspoon (3 g)
- Salted butter: ½ cup (113 g)
- Whole milk: ½ cup (120 g)
- Diced apples: 1 cup (130 g)
- Cinnamon: 1 teaspoon (2.6 g)

Maple Glaze:
- Powdered sugar: 1 cup (120 g)
- Heavy cream: 1-2 tablespoons (15-30 g)
- Maple syrup: 2 tablespoons (30 g)
- Cinnamon: ½ teaspoon (1.3 g)

Instructions:
Freeze the butter for a few hours until solid. Preheat oven to 425°F (218°C). Peel, core, and dice the apple. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the diced apples and cinnamon. Gently stir this mixture until all the flour is incorporated.
Chill the dough in the freezer for 30 minutes.
Once the dough is chilled, sprinkle flour over a flat surface and shape the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes. For the glaze, whisk the powdered sugar, maple syrup, and heavy cream together - adding the cream one tablespoon at a time until you have a thick, runny consistency. Once the scones are done baking, let them cool for 30 minutes, then drizzle the maple glaze on top.

Flaky butter scones packed with diced apple and warm cinnamon, drizzled with a sweet maple glaze. An easy homemade scone recipe with no stand mixer —.

Maple Glazed Cinnamon Apple Scones Recipe | Josephine's Baking

Maple Glazed Cinnamon Apple Scones

Ingredients:
- Butter: ¾ cup (170 g)
- Granulated sugar: 1 cup (200 g)
- Vanilla extract: 1 teaspoon (4 g)
- Fine sea salt: ¼ teaspoon (1.5 g)
- Large cold eggs: 2 (100 g)
- Espresso powder: ½ teaspoon (1 gram)
- Unsweetened cocoa powder: ½ cup (50 g)
- All-purpose flour: ½ cup (65 g)
- Chocolate chips: ½ cup (90 g)

Tiramisu Cream Topping
- Mascarpone cheese, room temp: 8 oz (227 g)
- Powdered sugar: 1 cup (120 g)
- Vanilla extract: 1 teaspoon (4 g)
- Heavy cream: 1 cup (240 g)
- Espresso powder: 1 teaspoon (2 g)
- Cocoa powder: 2 tablespoons (12 g)

Instructions:
Preheat the oven to 375°F (190°C) and line an 8x8 baking pan with parchment paper. In a large bowl, melt the butter in the microwave for 45 seconds. Add the granulated sugar, vanilla extract, espresso powder, and sea salt. Whisk together for about a minute until well combined.
Crack in the eggs and whisk again until smooth. Fold in the cocoa powder, flour, and chocolate chips until just combined. Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until the center is set and a toothpick comes out clean. Let it cool completely. For the mascarpone cream, lightly whisk together room temperature mascarpone cheese, powdered sugar, vanilla extract, heavy cream and espresso powder. 
You will only need to whisk this until it’s smoothly combined, overmixing will cause it to clump up into butter. 
Add cocoa powder to my cream accidentally when I meant to save it for dusting on top, so your mix will not turn out brown like mine if you leave it out 
Spread the mascarpone cream on top of the cooled brownies and lightly dust some cocoa powder to finish it off.

Fudgy espresso brownies layered with a mascarpone cream and dusted with cocoa for a tiramisu-inspired bar. An easy brownie recipe with a coffee kick and.

Tiramisu Brownies Recipe | Josephine's Baking

Tiramisu Brownies

Ingredients:
Flour: 1 cup (130 g)
Baking soda: ½ teaspoon (3 g)
Rolled oats: 1 1/2 cups (135 g)
Baking powder: ½ teaspoon (2 g)
Salt: ½ teaspoon (3 g)
Salted butter: ½ cup (113 g)
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
Espresso powder: 1 tablespoon (5 g)

Chocolate Drizzle:
Chocolate chips: ½ cup (100 g)
Heavy whipping cream: ¼ cup (50 g)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt the butter in the microwave for 45 seconds.
3. In a large bowl, add in the melted butter, egg, sugar, espresso powder and vanilla. Whisk this together for about a minute. 
4. Add in the flour, baking soda, baking powder and rolled oats. Fold the dry ingredients into the wet batter until just combined. 
5. Let the cookie dough chill in the freezer for 20 minutes. 
6. Using a cookie scoop, portion each cookie on the parchment lined baking pans with two scoops of cookie dough per cookie. 
7. Bake these for 9-11 minutes or until the bottom edges are golden brown. 
8. Once they're done baking, cool to room temperature for 30 minutes. 

Chocolate Drizzle:
1. Microwave the heavy whipping cream for 60 seconds. Keep an eye on this to make sure it doesn’t bubble over in the microwave. 
2. Pour the heated heavy cream on top of the chocolate chips. 
3. Whisk together until all the chocolate has melted into the heavy cream. 
4. Drizzle the chocolate on top of the cooled down cookies.

Hearty oatmeal cookies with dark cocoa, espresso, and rolled oats for a bold, complex chocolate flavor. An easy one-bowl cookie recipe with no chilling.

Chocolate Espresso Oatmeal Cookies Recipe | Josephine's Baking

Chocolate Espresso Oatmeal Cookies

Ingredients:
- All-purpose flour: 1 1/2 cups (195 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: 1 teaspoon (5 g)
- Pumpkin pie spice: 1 teaspoon (2 g)
- Salt: 1/4 teaspoon (1.5 g)
- Light brown sugar: 3/4 cup (150 g)
- Pumpkin puree: 1 1/2 cups (360 g)
- Egg: 1 (50 g)
- Avocado oil: 1/4 cup (54 g)
- Vanilla extract: 1 teaspoon (4 g)

Cheesecake Topping:
- 8 ounces of softened cream cheese (227g)
- 1 cup of light brown sugar (200g)
- ½ tablespoon of vanilla extract (7g)
- ½ cup of heavy whipping cream (119g)
- 1 teaspoon of salt (5g)

Instructions:
Preheat the oven to 350°F (190°C)

Cheesecake Filling: Bring the cream cheese to room temperature. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla and salt. Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture.

Muffin Batter:
In a large bowl add in the oil, sugar, pure pumpkin puree, egg and vanilla extract. Whisk this together for about a minute. After, add in the flour, baking powder, baking soda, pumpkin spice and salt. Fold the dry ingredients into the batter until just combined.
Line a muffin pan with muffin liners. Add about 4 tablespoons of the batter into each muffin liner. Add about a tablespoon and half of the cheesecake filling on top of the muffin batter.
Using a knife, gently swirl the cheesecake filling into the muffin batter.
Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter. 

This recipe makes approx. 9 muffins.

Pumpkin spice muffins swirled with a tangy cream cheese filling baked right into the center. An easy muffin recipe that delivers a bakery-style result.

Pumpkin Cheesecake Muffins Recipe | Josephine's Baking

Pumpkin Cheesecake Muffins

Ingredients:
Unsalted butter: 1 cup (227 g)
Pure pumpkin puree: ½ cup (120 g)
Light brown sugar: 1 cup (220 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
All-purpose flour: 1 and ½ cups (195 g)
Pumpkin spice mix: 1 teaspoon (2 g)
Baking soda: ½ teaspoon (3 g)
Cornstarch: ½ teaspoon (2 g)
Salt: ½ teaspoon (3 g)

For rolling:
Granulated sugar: ⅓ cup (67 g)
Ground cinnamon: 1 teaspoon (2.6 g)

Icing:
Powdered sugar: 1 cup (120 g)
Cinnamon: ½ teaspoon (1.3 g)
Milk: 3-4 tablespoons (45-60 g)

Instructions:
Preheat the oven to 350°F (190°C) and line two baking pans with parchment paper. On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature.
Measure out the pumpkin puree and and lay it on a few pieces of paper towel to let most of the moisture out. In the same bowl as the brown butter, add in the pumpkin puree sugar, vanilla, and egg. Whisk this together for a minute. Add in the flour, salt, pumpkin spice, baking soda and cornstarch. Fold the dry ingredients in until just combined.
Let the cookie dough chill in the freezer for 20 minutes.
Once the dough is chilled, portion each cookie into about 2 and ½ tablespoons of cookie dough. In a small bowl, mix the sugar and cinnamon mixture and roll the portioned cookie dough in the cinnamon sugar.
Bake this for 9-11 minutes. 

Optionally: Whisk together powdered sugar, cinnamon and milk to create a light icing and drizzle the icing once the cookies have cooled to room temperature.

Snickerdoodles made with browned butter, pumpkin puree, and rolled in pumpkin spice sugar before baking. An easy fall cookie recipe with no chilling.

Brown Butter Pumpkin Snickerdoodle Cookies Recipe | Josephine's Baking

Brown Butter Pumpkin Snickerdoodle Cookies

Ingredients:
- Light brown sugar: 1 and ½ cups (330 g)
- Large eggs: 3 (150 g)
- Almond milk: ½ cup (120 g)
- Vanilla extract: 1 teaspoon (4 g)
- All-purpose flour: 2 cups (260 g)
- Baking powder: 1 and ½ teaspoons (6 g)
- Salt: ½ teaspoon (3 g)
- Pure pumpkin puree: ½ cup (120 g)
- Cinnamon: 1 teaspoon (3 g)
- Ground ginger: ¼ teaspoon (0.5 g)
- Ground cloves: ¼ teaspoon (0.5 g)
- Ground nutmeg: ¼ teaspoon (0.5 g)
- Ground allspice: ¼ teaspoon (0.5 g)

Instructions:
Preheat oven to 350°F (175°C). Line 9×5-inch metal loaf pan with parchment paper In a large bowl, add in the oil, sugar, eggs, and almond milk. Whisk this together for about a minute. Add in the flour, baking powder, and salt. Whisk the dry ingredients in until just incorporated.
Take about a third of the batter and separate it into a smaller bowl. In the original bowl of batter, add in the vanilla extract and stir in until just combined. In the smaller bowl with the separated batter, add in the pure pumpkin puree and pumpkin spices. Whisk this in until it’s just combined.
In the loaf pan, rotate between adding in a scoop of the pumpkin batter and the normal batter, almost making a checkered pattern as you scoop them in. Also used an ice cream scooper for the scoops.
Bake this for 45-55 minutes, or until you can stick a toothpick in the middle and it comes out clean.

Optionally: Let this cool down to room temperature and add a glaze on top. 
The glaze Add was simple: Whisk together 1 cup of powdered sugar, 3 tablespoons of milk, and ½ teaspoon of cinnamon.

A moist pound cake marbled with pumpkin spice batter for a stunning swirled loaf with warm fall flavor. An easy pumpkin cake recipe made in a standard.

Pumpkin Spice Marbled Pound Cake Recipe | Josephine's Baking

Pumpkin Spice Marbled Pound Cake

Ingredients:
- All Purpose Flour: 1 and ¾ cup (220 g)
- Light brown sugar: 3 tablespoons (38 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1 gram)
- Salt: ½ teaspoon (3 g)
- Salted butter: ½ cup (113 g)
- Whole milk: ½ cup (120 g)
- Instant Espresso Powder: 1 teaspoon (2 g)
- Chocolate Chips: ½ cup (90 g)

Espresso Glaze:
- Powdered sugar: 1 cup (120 g)
- Whole Milk: 3-4 tablespoons (45-60 g)
- Instant Espresso Powder: ¼ teaspoon (0.5 g)

Instructions:
Freeze the butter overnight. Preheat oven to 425°F (218°C) Heat the milk in the microwave for 1 minute and stir in the instant espresso powder. Let this cool down in the fridge for 15-20 minutes. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chocolate chips and the espresso milk.
Gently stir this mixture until all the flour is incorporated. Chill the dough in the freezer for 30 minutes.
Once the dough is chilled, sprinkle flour over a flat surface and shape the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes. For the glaze, heat up the milk in the microwave for 30 seconds, then stir in the espresso powder until dissolved. Add and whisk the powdered sugar ¼ cup at a time until it’s a thick but runny consistency. Once the scones are done baking, let them cool for 30 minutes, then dip them into the glaze.

Flaky butter scones with espresso powder and melty chocolate chips baked throughout the tender crumb. An easy homemade scone recipe that skips the stand.

Chocolate Chip Espresso Scones Recipe | Josephine's Baking

Chocolate Chip Espresso Scones

Ingredients:
Flour: 1 cup (130 g)
Baking soda: ½ teaspoon (3 g)
Baking powder: ½ teaspoon (2 g)
Cinnamon: ½ teaspoon (1 gram)
All-Spice: ¼ teaspoon (.5 gram)
Salt: ½ teaspoon (3 g)
Salted butter, melted: ½ cup (113 g)
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
Rolled oats: 1 1/2 cups (135 g)
Pumpkin Puree: ½ cup (120 g)
Maple Glaze:
Powdered sugar: 1 cup (120 g)
Ground cinnamon: ¼ teaspoon (0.5 g)
Maple syrup: 2 tablespoons (30 g)
Whole milk: 1 tablespoon (15 g)

Instructions:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the melted butter, egg, sugar, pumpkin puree and vanilla. Whisk this together for about a minute.
Add in the flour, baking soda, baking powder, cinnamon and rolled oats. Fold the dry ingredients into the wet batter until just combined.
Let the cookie dough chill in the freezer for 20 minutes. Using a cookie scoop, portion each cookie on the parchment lined baking pans with two scoops of cookie dough per cookie.
Bake these for 10-12 minutes or until the bottom edges are golden brown. Once they're done baking, cool to room temperature for 30 minutes. For the glaze, mix together the powdered sugar, cinnamon, maple syrup, and milk until the consistency is slightly runny and opaque.
Drizzle the glaze on top of the cooled down cookies.

Soft pumpkin oatmeal cookies spiced with cinnamon and allspice, finished with a drizzled maple glaze. An easy fall cookie recipe made in one bowl with.

Maple Glazed Pumpkin Spice Oatmeal Cookies Recipe | Josephine's Baking

Maple Glazed Pumpkin Spice Oatmeal Cookies

Ingredients: 
1 Loaf of stale brioche bread: 1 loaf (approximately 300-400 g)
Eggs: 3 (150 g)
Salted, melted butter: ½ cup (113 g)
Almond milk: 2 cups (480 g)
Vanilla extract: 2 teaspoons (8 g)
Light sugar: ½ cup (100 g)
Apple pie spice: 1 teaspoon (2 g)
Cinnamon: 1 teaspoon (2.6 g)

Apple Pie Filling:
Apple (large): 1 (approx. 200 g)
Light brown sugar: ⅓ cup (67 g)
Water: 3 tablespoons (45 g)
Butter: 2 tablespoons (28 g)
Cinnamon: 1 teaspoon (2.6 g)
Cornstarch: 1 tablespoon + 1 teaspoon (10 g)
Water: 2 tablespoons (30 g)

Instructions:
The day before making this bread pudding, cut bread into cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
Preheat the oven to 400°F (204°C)

For the apple pie filling: Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.
Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened.
Let this simmer for 1 minute then cool to room temperature. 

Bread Pudding: Spread half of the stale bread in a 9x9 baking dish evenly. Spread half of the apple pie filling all over the bread evenly.
Move it around a little to let some apples get between the bread. Repeat this again until all the cubed bread and apple pie filling is evenly dispersed. Melt the butter in the microwave for 45 seconds. In a large mixing bowl, whisk together the eggs, milk, melted butter, vanilla extract, sugar, apple pie spice, and cinnamon.
Pour the mixture all over the bread and apple pie layers.
Press down on bread lightly and bake for 45-60 minutes or until the center is firm.

A warm brioche bread pudding with diced apples, cinnamon, and a buttery custard base for a cozy fall dessert. An easy bread pudding recipe that's great.

Apple Pie Bread Pudding Recipe | Josephine's Baking

Apple Pie Bread Pudding

Ingredients:

Caramel Apple Filling:
Caramel: ⅓ cup (110 g)
Diced apples: 1 cup (130 g)
Ground cinnamon: 1 teaspoon (2.6 g)

Streusel Topping:
Flour: 1 and ⅓ cups (167 g)
Packed light brown sugar: ½ cup (110 g)
Ground cinnamon: 2 teaspoons (5 g)
Salt: ¼ teaspoon (1.5 g)
Salted butter: ½ cup (113 g)

Cake Batter:
All-purpose flour: 1and ¾ cups (210 g)
Baking powder: 2 teaspoons (8 g)
Salted, melted butter: ½ cup (113 g)
Light brown sugar: 1 cup (220 g)
Large egg: 1 (50 g)
Sour cream, room temperature: ⅔ cup (160 g)
Vanilla extract: 2 teaspoons (8 g)

Instructions:
Preheat the oven to 350°F (175°C). Line a 9x9 baking dish with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the melted butter, brown sugar, egg, sour cream, and vanilla extract. Whisk this together for a minute.
Add in the flour and baking powder. Fold in the dry ingredients until just combined. The batter should be on the thicker side. Pour the batter into the baking dish. 

For the caramel apple filling: Peel and dice about 2 medium sized apples.
Mix the apples with the caramel sauce and cinnamon. Add this mixture to the top of the cake batter. 

For the streusel topping: Microwave the butter for about 25 seconds, not fully melting it.
Add in the flour, sugar, salt and cinnamon. Lightly mix this together until the streusel comes together. Add the streusel on top of the caramel apple filling.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before slicing.

A tender coffee cake loaded with diced caramel apples and finished with a cinnamon streusel topping. An easy one-bowl coffee cake recipe that bakes up.

Caramel Apple Coffee Cake Recipe | Josephine's Baking

Caramel Apple Coffee Cake

Ingredients:

Graham Cracker Crust: 
1 and ½ cups of crushed graham crackers (150g) 
½ cup of salted, melted butter (113g)

Cheesecake Filling: 
8 ounces of softened cream cheese (227g) 
1 cup of light brown sugar (200g) 
½ tablespoon of vanilla extract (7g) 
½ cup of heavy whipping cream (119g)
1 teaspoon of salt (5g)

Caramel Apple Topping:
Diced apples: 2 (approximately 260 g)
Granulated sugar: ½ cup (100 g)
Butter: 3 tablespoons (43 g)
Heavy whipping cream: 2 tablespoons (30 g)

Instructions:

Graham Cracker Crust:
1. Finely crush about 13 sheets of graham crackers to make 1 and ½ cups of graham cracker crumbs. 
2. Melt the butter in the microwave for 45 seconds and mix well into the graham cracker crust.

Cheesecake Filling: 
1. Bring the cream cheese to room temperature. 
2. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla and salt. 
3. Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture. 

Caramel Apple Topping:
1. Dice about 2 medium sized apples. 
2. In a small saucepan over medium-low heat, add in the diced apples, sugar, and butter. Let this simmer on low heat while stirring every 45 seconds until the mixture turns into an amber brown. 
3. Remove from the heat and slowly mix in the heavy whipping cream until all is well combined. 4. Set aside and let this cool to room temperature. 

1. Line a muffin tin with cupcake liners. 
2. In each liner, scoop in one tablespoon of the graham cracker crust and press into the bottom of the tin. 
3. On top of the crust, scoop in 2 tablespoons of the cream cheese filling. 
4. Finally, add about a teaspoon and a half of the caramel apple mixture to the top. 
5. Let this set in the fridge overnight.

A no-bake cheesecake with a graham cracker crust, cream cheese filling, and salted caramel apple topping. An easy no-bake dessert recipe that requires.

No Bake Caramel Apple Cheesecake Recipe | Josephine's Baking

No Bake Caramel Apple Cheesecake

Ingredients:
- Granulated sugar: 1 cup (200 g)
- Butter: 6 tablespoons (85 g)
- Heavy whipping cream: ½ cup (120 g)
- Salt: 1 teaspoon (6 g)
- Before starting, bring your butter and heavy whipping cream to room temperature.
- Over medium-low heat on the stove, add the sugar in a small pan.

Instructions:
The sugar will start clumping up and browning, keep stirring every 45-60 seconds until everything melts down into a liquid. Once everything becomes liquid, turn off the heat and stir in the butter. When the butter is mostly incorporated, add in the buttercream and continue whisking until everything is completely combined.
Add in the salt last and stir once more.
Let this come to room temperature before refrigerating, if you’re planning to use it later.

A smooth and glossy salted caramel sauce made from just sugar, butter, heavy cream, and salt in under 15 minutes. An easy stovetop caramel recipe.

Homemade Salted Caramel Recipe | Josephine's Baking

Homemade Salted Caramel

Ingredients:
Cookie Dough:
- Salted butter: ½ cup (113 g)
- ⅓ cup of light brown sugar
- Large egg yolk: ½ (9 g)
- Vanilla extract: ½ teaspoon (1.5 g)
- All-purpose flour: 1 cup (130 g)
- Cornstarch: 1 teaspoon (2 g)
- Salt: ½ teaspoon (3 g)

Apple Pie Filling:
- Apple (large): 1 (approx. 200 g)
- Light brown sugar: ⅓ cup (67 g)
- Water: 3 tablespoons (45 g)
- Butter: 2 tablespoons (28 g)
- Cinnamon: 1 teaspoon (2.6 g)
- Cornstarch: 1 tablespoon + 1 teaspoon (10 g)
- Water: 2 tablespoons (30 g)

Instructions:
Preheat the oven to 375°F (190°C)

For the apple pie filling: Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.
Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened. Let this simmer for 1 minute then cool to room temperature.

For the cookie dough:
Melt the butter in the microwave for 45 seconds. In a large bowl, combine the butter, sugar, vanilla, and egg yolk. Whisk together for about a minute. Fold in the flour, cornstarch, and salt until just combined. Using a cookie scoop, portion each cookie to about 1 ounce. Once portioned out, form each scoop of cookie dough into a ball and press an opening in the center with your thumb.
Place the shaped cookie dough on a baking sheet and let this chill in the freezer for 20 minutes.
Once chilled, scoop about half an ounce of apple pie filling into the center of each cookie.
Bake for 11-13 minutes, until the cookie is lightly golden. 

This recipe made me 10 cookies.

Brown butter shortbread thumbprint cookies filled with a spiced apple pie jam center. An easy cookie recipe with simple pantry ingredients and a festive.

Apple Pie Thumbprint Cookies Recipe | Josephine's Baking

Apple Pie Thumbprint Cookies

Ingredients:
- Flour: 1 and ⅓ cups (167 g)
- Packed light brown sugar: ½ cup (110 g)
- Ground cinnamon: 2 teaspoons (5 g)
- Salt: ¼ teaspoon (1.5 g)
- Salted butter: ½ cup (113 g)
- 1 sheet of store bought pie crust

Apple Pie Filling:
- Apple (large): 2 (approx. 400 g)
- Light brown sugar: ⅓ cup (67 g)
- Water: 3 tablespoons (45 g)
- Butter: 2 tablespoons (28 g)
- Cinnamon: 1 teaspoon (2.6 g)
- Cornstarch: 1 tablespoon + 1 teaspoon (10 g)

Instructions:
Preheat the oven to 375°F (190°C) and thaw the pre-made pie crust. Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.
Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened.
Let this simmer for 1 minute then cool to room temperature. Once the pie crust and apple pie filling are both room temperature, add the filling in the pie crust. The one Use came in a pie pan already. For the streusel topping, melt the butter in the microwave for 45 seconds.
Add the flour, sugar, cinnamon, and salt and mix together until you have a crumbly texture. Add the streusel on top of the pie filling.
Bake this for 30-35 minutes or until the crust and streusel is a toasty, golden brown.

A spiced apple filling baked in a store-bought pie crust and topped with a buttery brown sugar oat crumble. An easy apple crumble pie recipe that skips.

Apple Crumble Pie Recipe | Josephine's Baking

Apple Crumble Pie

Ingredients:
Flour: 1 cup (130 g)
Baking soda: ½ teaspoon (3 g)
Baking powder: ½ teaspoon (2 g)
Cinnamon: ½ teaspoon (1 gram)
Salted butter, melted: ½ cup (113 g)
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)
Rolled oats: 1 1/2 cups (135 g)
Diced apples: 1 cup (130 g)
Maple Glaze:
Powdered sugar: 1 cup (120 g)
Ground cinnamon: ¼ teaspoon (0.5 g)
Maple syrup: 2 tablespoons (30 g)
Whole milk: 1 tablespoon (15 g)

Instructions:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Peel, core and dice approx one large apple. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the melted butter, egg, sugar and vanilla.
Whisk this together for about a minute. Add in the flour, baking soda, baking powder, cinnamon, rolled oats, and diced apples. Fold the dry ingredients into the wet batter until just combined. Using a cookie scoop, portion each cookie on the parchment lined baking pans with two scoops of cookie dough per cookie.
Bake these for 10-12 minutes or until the bottom edges are golden brown. Once they're done baking, cool to room temperature for 30 minutes. For the glaze, mix together the powdered sugar, cinnamon, maple syrup, and milk until the consistency is slightly runny and opaque.
Drizzle the glaze on top of the cooled down cookies.

Hearty oatmeal cookies loaded with diced apple, cinnamon, and a drizzle of maple glaze on top. An easy fall cookie recipe made in one bowl with simple.

Maple Glazed Apple Oatmeal Cookies Recipe | Josephine's Baking

Maple Glazed Apple Oatmeal Cookies

Ingredients:
- Light brown sugar: ½ cup (100 g)
- Salted butter: ½ cup (113 g)
- Eggs: 2 (approx. 100 g)
- Vanilla extract: 1/2 teaspoon (2 g)
- All-purpose flour: 1½ cups (195 g)
- Baking powder: 2 teaspoons (8 g)
- Almond milk: ½ cup (120 g)
- Maple syrup: ¼ cup (80 g)

Apple Layers:
- Ground cinnamon: 1 tablespoon (8 g)
- Light brown sugar: ½ cup (100 g)
- Apples: 2 (approx. 300 g)

Instructions:
Preheat oven to 350°F (175°C). Dice and peel two apples. In a bowl, add in the diced apples, ground cinnamon, and half a cup of light brown sugar. Mix this together well and set aside.
Melt the butter in the microwave for 45 seconds. In a large bowl, add in the rest of the light brown sugar, melted butter, eggs, vanilla, almond milk, and maple syrup. Whisk this together for a minute. Add in the flour and baking powder and whisk this until just combined into the wet batter.
Line a 9x12 loaf pan with parchment paper. Pour half of the bread batter into the pan. Layer half of the diced apple mixture evenly on top of the batter. Evenly pour the rest of the bread batter on top of the apple layer. Then take the rest of the diced apple mixture and layer it evenly on top of the second layer of batter.
Bake this for 55-65 minutes, or until a toothpick can be poked into the bread and come out clean.

A moist quick bread swirled with cinnamon apples and maple glaze for a bakery-style apple fritter experience. An easy loaf recipe with no yeast and no.

Maple Apple Fritter Bread Recipe | Josephine's Baking

Maple Apple Fritter Bread

Ingredients:

Cinnamon Apple Baked Donuts:

Donuts: 
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Almond milk: ½ cup (120 g)
Avocado oil: 3 tablespoons (42 g)
Vanilla extract: 1 teaspoon (4 g)
Diced Apples: 1 cup (130 g)
Ground cinnamon: 1 teaspoon (2 g)
All-purpose flour: 1 cup (130 g)
Baking powder: 1 teaspoon (4 g)
Salt: 1 teaspoon (6 g)

Donut Glaze:
Powdered sugar: 1 cup (120 g)
Whole milk: 1-2 tablespoons (15-30 g)
Cinnamon: ¼ teaspoon (0.5 g)

Instructions:
Preheat the oven to 350°F (177°C) Peel and dice 1-2 apples. In a small bowl, whisk together the egg, milk, oil, sugar and vanilla. Then add in the flour, baking powder, diced apples, cinnamon and salt. Whisk this together for about a minute until just combined.
Lightly grease the donut pan. Add the batter into a piping bag and pipe the batter into the donut pan, filling each one to the top of the donut mold.
Bake for 14-18 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Once the donuts are cooled down, make the glaze by mixing together the powdered sugar and slowly adding the milk until you have a thick, white consistency.
Dip each donut into the glaze.

Baked cinnamon donuts packed with diced apples and made with avocado oil for a lighter, tender crumb. An easy baked donut recipe that skips the fryer.

Cinnamon Apple Baked Donuts Recipe | Josephine's Baking

Cinnamon Apple Baked Donuts

Celebrating my Jazzy girls 2nd birthday with this Peanut Butter Apple Dog Treat! 

Ingredients:
Eggs: 2 (approx. 100 g)
Pumpkin puree: ½ cup (120 g)
All natural peanut butter: ⅓ cup (85 g)
Diced apples: ½ cup (65 g)
Oat flour: 1 cup (96 g)

Instructions:
Preheat oven to 350°F (175°C). Dice and peel one large apple. Mix eggs, pumpkin puree, peanut butter, oat flour and diced apples in a bowl until well combined. Use Crazy Richard’s brand of peanut butter, where peanuts are the only ingredient 
Pour the batter into a 6-inch springform pan or scoop into cupcake tins for smaller treats.
Bake for 20-25 minutes until golden and firm. Cool to room temperature before sharing with your furry friends!

Wholesome dog treats made with pumpkin puree, peanut butter, diced apple, and oat flour — no refined sugar. An easy homemade dog treat recipe with four.

Peanut Butter Apple Dog Treat Recipe | Josephine's Baking

Peanut Butter Apple Dog Treat

Ingredients:
- Salted, melted butter: ½ cup (113 g)
- Brown sugar: ¾ cup (150 g)
- Egg: 1 (50 g)
- Vanilla extract: 1 teaspoon (4 g)
- Flour: 1 and ½ cups (190 g)
- Baking soda: ½ teaspoon (3 g)
- Baking powder: ¼ teaspoon (1 gram)
- Salted Caramel chips (I’m using the Trader Joe’s brand): ½ cup (90 g)
- Diced HoneyCrisp Apples: 1 cup (125 g)

Instructions:
Preheat the oven to 350°F (177°C) Peel and dice a cup of apples. This was one large apple . Melt the butter in the microwave for 30 seconds. In a large bowl, add in the butter, sugar, egg and vanilla extract and whisk these ingredients together for 3-4 minutes until the batter is light and fluffy
Then, add in the flour, baking soda, baking powder, salt, diced apples and salted caramel chips. Gently stir this together until the ingredients are well combined. Using a cookie scoop, Portion the dough about 2 tablespoons per cookie and placed them on a parchment lined baking sheet.
Bake the cookies for 11-13 minutes until the edges are golden brown. 

This recipe makes approx. 9 cookies.

Brown butter apple cookies packed with salted caramel chips and chunks of fresh apple in every bite. An easy one-bowl fall cookie recipe with no.

Salted Caramel Chip Apple Cookies Recipe | Josephine's Baking

Salted Caramel Chip Apple Cookies

Ingredients:

Cheesecake Batter:
Cream cheese: 4 ounces (113 g)
Egg yolk: 1 (approx. 18 g)
Vanilla extract: 1 teaspoon (4 g)
Brown sugar: 3 tablespoons (40 g)

Strawberry Muffin Base:
All-purpose flour: 1 cup (120 g)
Baking powder: 1 teaspoon (4 g)
Salt: 1 teaspoon (6 g)
Vegetable oil: ⅓ cup (72 g)
Light brown sugar: ½ cup (110 g)
Large egg, room temperature: 1 (50 g)
Greek yogurt: ⅓ cup (80 g)
Vanilla extract: 1 teaspoon (4 g)
Chopped strawberries: ½ cup (75 g)

Instructions:
Preheat your oven to 425°F (218°C). Let cream cheese warm to room temperature. Chop: Start with a little more than half a cup of fresh strawberries. Mix: In a large bowl, whisk together oil, light brown sugar, one egg, Greek yogurt, and vanilla extract. Add flour, baking powder, salt, and strawberries. Fold gently.
Prepare Tins: Line muffin tins and fill each with 6 oz of muffin batter. Cheesecake Layer: Combine room-temp cream cheese, egg yolk, vanilla, and sugar. Whisk until well combined. Then layer 3 ounces over muffin batter. Sprinkle a few pieces of chopped strawberries on top. Bake: 5 min at 425°F, then reduce to 350°F (177°C) and continue for 14-16 min. Check with a toothpick!

Muffins with a cream cheese cheesecake layer baked right into the center over a fresh strawberry muffin base. An easy bakery-style muffin recipe that.

Strawberry Cheesecake Muffins Recipe | Josephine's Baking

Strawberry Cheesecake Muffins

Ingredients:
Salted, melted butter: ½ cup (113 g)
Light brown sugar: 1 cup (180 g)
Large eggs: 3 (approx. 150 g)
Vanilla extract: 1 teaspoon (5 g)
Flour: 1 cup (130 g)
Matcha powder: 1 and ½ tablespoons (approx. 10.5 g)
Baking powder: ¼ teaspoon (1 gram)
Baking soda: ¼ teaspoon (1 gram)
Salt: ½ teaspoon (3 g)
White chocolate chips: ½ cup (90 g)
Chopped strawberries: ½ cup (75 g)
Avocado oil: 2 tablespoons (30 g)

Instructions:
Preheat the oven to 350°F (176°C) Melt the butter in the microwave for 45 seconds and chop half a cup of strawberries. In a large bowl add in the melted butter, sugar, vanilla extract, oil and 3 eggs. Whisk these ingredients together for a minute.
Add in the flour, matcha powder, baking powder, baking soda and salt. Fold the dry ingredients in until just combined. Add in the white chocolate chips and chopped strawberries. Gently fold these into the brownie batter. Optionally sprinkle a few more strawberry slices and white chocolate chips on top. Pour the batter into a parchment lined 8x8 baking pan.
Bake this for 25-30 min. Once done baking, let this fully cool down before slicing into squares.

Fudgy matcha blondies swirled with fresh strawberry and white chocolate for a vibrant, bakery-worthy bar. An easy one-pan brownie recipe with no special.

White Chocolate Strawberry Matcha Brownies Recipe | Josephine's Baking

White Chocolate Strawberry Matcha Brownies

Ingredients:
Pastry dough: 1 sheet
Cream Cheese Filling:
Cream cheese: 8 ounces (227 g)
Egg yolk: 1 (approx. 18 g)
Light brown sugar: 2 tablespoons (30 g)
Cherries: ½ cup (80 g)
Milk Chocolate Chips: ½ cup (75 g)

Instructions:
Bring cream cheese to room temperature by leaving it out for a few hours
Preheat the oven to 425°F (225°C) Pit and chop your cherries. Make the cream cheese filling by mixing together the cream cheese, egg yolk and brown sugar in a small bowl. Then gently fold in the chopped cherries and chocolate chips
Take the pre-made pastry dough out of the fridge and roll it out. Jus Rol pre-rolled dough was used here Cut the pastry sheet into 8 even-ish rectangles Fold over the sides of each dough piece to create an outer border for the filling and score the border with a fork
Scoop about 5 ounces of the cream cheese filling into each pastry piece and use a spoon to evenly spread out the filling Brush the outer border of the pastries with buttermilk
Bake for 15-20 minutes or until the pastry is golden brown 

Optionally, Melt some chocolate chips and drizzled the melted chocolate on top of the danish once it was done baking and cooled to room temperature.

Flaky pastry dough layered with cream cheese filling, fresh cherries, and milk chocolate chips. An easy homemade danish recipe using store-bought pastry.

Chocolate Chip Cherry Danish Recipe | Josephine's Baking

Chocolate Chip Cherry Danish

Ingredients:

Chocolate Cherry Baked Donuts:

Donuts: 
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Almond milk: ½ cup (120 g)
Avocado oil: 3 tablespoons (42 g)
Vanilla extract: 1 teaspoon (4 g)
Chopped, pitted cherries: ½ cup (75 g)
All-purpose flour: 1 cup (130 g)
Cocoa powder: ¼ cup (25 g)
Baking powder: 1 teaspoon (4 g)
Salt: 1 teaspoon (6 g)

Chocolate Glaze:
Milk chocolate chips: ½ cup (90 g)
Whole milk: 2 tablespoons (30 g)

Instructions:
Preheat the oven to 350°F (177°C) Pit and chop about half a cup of cherries. In a small bowl, whisk together the egg, milk, oil, sugar and vanilla.
Add in the flour, cocoa powder, sugar, baking powder, chopped cherries and salt. Whisk this together for about a minute until just combined. Grease the donut pan. Add the batter into a piping bag and pipe the batter into the donut pan, filling each one almost to the top of the donut mold.
Bake for 13-16 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Once the donuts are cooled down, make the chocolate glaze by heating up your milk and whisking your chocolate chips in until you have a smooth glaze. Dip each donut into the chocolate glaze. 

Optionally, Add a few pieces of chopped cherries as a topping.

Baked chocolate donuts packed with cocoa powder and pitted cherries for a deep, fruity chocolate flavor. An easy baked donut recipe that skips the fryer.

Chocolate Cherry Baked Donuts Recipe | Josephine's Baking

Chocolate Cherry Baked Donuts

Ingredients:

Muffin Batter:
Avocado oil: 3 tablespoons (45 g)
Light brown sugar: ½ cup
Eggs: 1 egg
Greek yogurt: ⅓ cup
Pure vanilla extract: ½ tablespoon (7 g)
Heavy cream: ⅓ cup
All-purpose flour: 1 ¼ cups (150 g)
Baking powder: ½ tablespoon (5 g)
Baking soda: ¼ teaspoon (1.5 g)
Salt: ¼ teaspoon (1.5 g)
Strawberries: 1/2 cup roughly chopped

Almond Streusel Topping:
Chopped almonds: ½ cup (60 g)
Salted, melted butter: ¼ cup (57 g)
Light brown sugar: ⅓ cup (67 g)
Flour: 1 cup

Instructions:
Preheat the oven to 375°F (190°C). 

Muffin Batter: In a large bowl add in the oil, sugar, yogurt, egg, heavy cream and vanilla extract. Whisk this together for about a minute. Add in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the batter until just combined.
Roughly chop 3-5 strawberries until you have half a cup. Fold these into the batter

Almond Streusel: In a small bowl, melt the butter and add the sugar, flour, and chopped almonds. Mix this together lightly with a fork until crumbles have formed. Line a muffin pan with muffin liners.
Add about 4 tablespoons of the batter into each muffin liner. Top the muffin batter off with about 2 tablespoons of the almond streusel.
Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter. 

This recipe made approx. 6 muffins.

Tender muffins made with Greek yogurt and fresh strawberries, topped with a crunchy almond streusel. An easy homemade muffin recipe that comes together.

Strawberry Almond Streusel Muffins Recipe | Josephine's Baking

Strawberry Almond Streusel Muffins

Ingredients:

Cookie Dough:
All-purpose flour: 1 and ¼ cup (156 g)
Baking soda: ¼ teaspoon 
Salt: 1 teaspoon (6 g)
Butter: ½ cup (113 g)
Light brown sugar: ½ cup (100 g)
Large egg: 1 (50 g)
Vanilla extract: 1 teaspoon (4 g)

Cheesecake Topping:
Cream cheese: 4 ounces (114 g)
Heavy whipping cream: ⅛ cup (30 g)
Light brown sugar: 2 tablespoons (30 g)
Nutella: 2 tablespoons (40 g)

Instructions:
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Leave the butter and cream cheese out until soft and room temperature. In a bowl, add in the softened butter, sugar, egg, and vanilla extract. Whisk this together for 2-3 minutes until the batter is light and soft. Add in the flour, baking soda, and salt. Fold in the dry ingredients until it’s just incorporated into the batter.
Chill the cookie dough in the freezer for 20 minutes. In a small bowl, add in the softened cream cheese, heavy whipping cream, and sugar. Whisk this together for 3-4 minutes until it’s light with soft peaks. Then fold in the nutella. On the parchment lined baking sheets, portion each cookie by about 3 ounces
Bake for 10 to 12 minutes, or until the cookies are golden brown.
Once baked, let the cookies fully cool for about 30 minutes. Then scoop about a tablespoon of the cheesecake topping on top of each cookie. Smooth the topping evenly over the cookie and garnish with a drizzle of nutella.

Brown butter cookies stuffed with a creamy Nutella cheesecake center that melts into the warm dough. An easy stuffed cookie recipe with no complicated.

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