These oat-filled fall cookies taste like banana bread with a touch of maple. Iced with a delicious frosting made from nutty-flavored brown butter and more maple, the cookies are then topped with a whole toasted pecan. Perfect on a chilly afternoon with a warm cup of cider or tea. INGREDENTS 24-28 whole pecan halves  12 tablespoons butter, softened ⅔ cup maple sugar ⅓ cup firmly packed light brown sugar 1 large egg ½  teaspoon vanilla extract 1 large banana, very ripe, about ¾ cup ¾  cup oats 1 ¾  cups flour ½  teaspoon salt 1 teaspoon baking powder Brown butter maple icing (below) INSTRUCTIONS Preheat the oven to 350°F.  Place the whole pecans on a parchment lined sheet tray. Place in the oven and toast for 8-9 minutes until browned. Set aside to cool. Using a stand mixer, Beat the butter, maple sugar and brown sugar together until smooth and fluffy. Add in the egg, vanilla extract, and ban...

Get “game day ready” with our quick and easy Football Pastries! Perfect for your next tailgate party, our cute football shapes are loaded with a delicious filling and will look great on your tailgating table or platter. Filled with delectable chocolate chip & vanilla pastry cream, these treats will satisfy anyone’s sweet tooth. For a special treat, fill your football shapes with softened ice cream and store in the freezer until ready to serve. You can purchase Dufour Chocolate Puff Pasty locally at Whole Foods. INGREDIENTS 14 ounces Dufour Chocolate Puff Pastry 2 cups whole milk 1 vanilla bean, split, pulp removed 6 large egg yolks ½ cup sugar ⅓ cup cornstarch, sifted 3 ½ tablespoons unsalted butter, softened ½ cut finely chopped dark chocolate 4 ounces of white chocolate INSTRUCTIONS Defrost the puff pastry over night in the refrigerator. Preheat the oven to 375 degrees. Remove the dough from the packaging and lay out on a cutting board. Using a coo...

The ice cream sandwich for celebrating - filled with a confetti-style sprinkle-loaded vanilla ice cream that’s sandwiched between two delicious chocolate brownie layers. It’s the perfect treat for celebrating our country’s birthday. You can find the 13-ounce jarred sprinkles at Williams Sonoma. Please note this recipe takes two-three days to make before serving. You will need to freeze the cookie exterior overnight to prevent the ice cream from melting during assembly and freeze the ice cream. The second night you need to freeze to set the ice cream sandwich to cut the next day. INGREDIENTS To make the cookie exterior 1 ½ sticks unsalted butter, melted and cooled slightly, plus more for the pan 1 cup all-purpose flour ¾ cup cocoa powder ¾ teaspoon baking powder ¾ teaspoon coarse salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract To make the Ice cream 2 cups whole milk 1 cup heavy cream 4 large egg yolks ⅔ cup sugar 1 ...

These delicious morsels not only taste great and travel well but also sustain travelers well. So if you are headed out for a spring day or down to the waterfront to celebrate the seasonal events, bring some Trail Mix Cookies packed full of nuts, dried fruit, oats, coconut, chocolate chips and peanut butter chips to keep your energy going. The brown butter drizzle icing isn’t necessary, but we just loved the extra flavor. Trail Mix Cookies: INGREDIENTS: ½ cup plus 2 tablespoons all-purpose flour ½ teaspoon salt 1 ½ cups old-fashioned rolled oats 1 stick unsalted butter, softened ½ cup firmly packed light brown sugar ¼ cup granulated sugar 1 large egg ½ teaspoon baking soda dissolved in 1 tablespoon warm water ½ teaspoon vanilla extract ½ cup sweetened flaked coconut, toasted and cooled ½ cup semisweet chocolate chips ½ cup peanut butter chips ½ cup roasted and salted peanuts ½ cup roasted and salted cashew pieces ½ cup raisins INSTRUCTIONS: In a small bowl combine the flour...

Using only 5 ingredients, meringue cookies are some of the simplest to create. Egg whites are whipped to stiff peaks then dropped or piped onto cookie sheets and baked at a low temperature to dry to a crunchy delight. If you don’t like banana, you can substitute with your favorite flavor extract. INGREDIENTS: 4 egg whites ¼  teaspoon salt ¼ teaspoon cream of tartar 1 tablespoon banana extract 1-1/2 cup fine* white sugar INSTRUCTIONS: Preheat oven to 200˚F. Add pieces of parchment paper to cover two baking sheets. Using an electric mixer, beat the egg whites, salt, cream of tartar, and banana extract until firm. Slowly add sugar in a stream while beating into the egg white mixture. Drop or pipe by onto the parchment lined sheet trays to make 15 cookies per sheet. Bake for 2 hours. Turn the oven off and leave the cookies in the oven to cool, 2 hours or up to overnight, to dry. Makes 30 cookies. *process the sugar in a food processor for 1-2 minutes until ground fine.