Prep time: 30 minutes

Cook time: 15 minutes

Yields: 30 small cookies

Ingredients:

3/4 cup pistachios

1 1/4 cup unsalted butter

3/4 cup confectioner’s sugar

1 tsp vanilla extract

1 tsp almond extract

2 1/4 all-purpose flour

1 or 2 drops green food coloring

Directions:

1. First, grind up your peeled pistachios in a food processor to turn them into finely chopped pistachios.
2. In a stand mixer, beat the butter until completely smooth and creamy. 
3. Add the confectioner’s sugar, vanilla extract, and almond extract, and mix until combined. 
4. Add the flour, pistachio crumbs, and food coloring.
5. Place the dough in the fridge for 30 minutes.
6. Preheat your oven to 350 degrees Fahrenheit 
7. Roll the cookie dough into balls, about 1 tbsp of dough each.
8. Bake the cookies for 14 minutes.

Brown Butter Icing:

1/4 cup unsalted butter

1 cup confectioner’s sugar

2 tbsp milk

1/2 tsp pure vanilla extract 

Directions

1. Melt butter in a saucepan until brown specks start to form. Turn off the heat once the butter is browned.
2. Mix in confectioner’s sugar, milk, and vanilla extract. 
3. Dip the cookies’ faces down in the icing. Enjoy!

Prep time: 45 minutes

Cook time: 12 minutes

Yields: 20 cookies

Ingredients:

2 1/2 cups all-purpose flour

1 tsp cornstarch 

1 tsp baking soda 

1/2 tsp salt

1 cup unsalted butter

1 cup granulated sugar and sugar for rolling

1 large egg

1/4 cup lemon juice

1 and 1/2 lemon zest

1 tsp vanilla extract

For rolling:

1 cup confectioner’s sugar

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk the flour, cornstarch, baking soda, and salt together.
3. Using a hand or stand mixer with a paddle attachment, beat the butter and granulated sugar together until creamed.
4. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined.
5. Scoop and roll balls of dough, one tablespoon of dough each.
6. Roll each ball very generously in the confectioner’s sugar.
7. Bake the cookies for 12–13 minutes. Enjoy!

Prep time: 40 minutes

Cook time: 1 hour and 15 minutes

Yields: 1 cake

Ingredients:

1 cup vegetable oil

4 large eggs

1 and 1/2 cups packed brown sugar

1 cup smooth applesauce

1 teaspoon vanilla extract

2 and 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

11/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/5 tsp ground cloves

2 cups shredded carrots 

Cheesecake layer

12 oz brick cream cheese

1/2 cup granulated sugar

1 egg

2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and grease the bundt pan.
2. In a large bowl, whisk the oil, brown sugar, eggs, applesauce, and vanilla together until combined. In another large bowl, whisk the flour, baking soda, baking powder, cinnamon, salt, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and mix until just combined. 
3. Shred the carrots and fold them into the batter.
4. With a stand mixer, beat the cream cheese, sugar, vanilla, and egg to make the cream cheese filling. 
5. Pour half the batter into the pan, then layer the cream cheese. Then, pour the remaining batter over. 
6. Bake for 55-75 minutes. Enjoy!

Prep time: 40 minutes

Cook time: 20 minutes

Yields: 20 scones

Ingredients:

2 cups all-purpose flour

1/2 granulated sugar

2 1/2 teaspoons baking powder

3 tsp dried culinary lavender

2 tsp lemon zest

1/2 tsp salt 

1/2 cup unsalted butter

3/4 cup buttermilk

1 large egg

2 tsp vanilla extract

Directions:

1. Whisk flour, baking powder, sugar, lavender, lemon zest, and salt together in a large bowl.
2. Grate the frozen butter into the mixture and use your fingers to incorporate it.
3. Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Add the wet ingredients to the dry.
4. Roll the dough out onto a floured surface and cut into shapes.
5. Brush scones with remaining buttermilk and sprinkle with sugar.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Bake for 18 minutes or until golden brown. Enjoy!