Try these fluffy cinnamon rolls for your next weekend breakfast! The brown sugar & cinnamon filling is just sweet enough, and the rolls are finished with a slightly tangy vanilla glaze.
Sweet Stuff
Seasonal Crumb Cake – Raspberry
This is the style of crumb cake that I grew up eating. The base for it is a slightly sweet, buttery yeast dough (the same one I use for my cinnamon rolls). I spread a layer of raspberry jam on top of the dough and then cover it with lots of brown sugar-cinnamon streusel. Enjoy it with a cup of coffee or mug of tea for breakfast or an afternoon snack.
Chocolate Swirl Bread
I’m excited to welcome back this customer favorite! For those who’ve had chocolate babka, this loaf is similar. The dough is the same one I use for cinnamon rolls & crumb cake, with a rich chocolate filling swirled through it.
Vanilla Butter Cookies
These delightful 2″ cookies have a sandy texture, similar to shortbread. They’re made with pure vanilla extract and more butter than sugar. 😄 Coarse sparkling sugar on the edges gives an added element of crunch.
Double Ginger Crackles
These chewy ginger cookies are my one of my most popular cookies. They used to be only available during the holidays, but due to customer demand I’ve started making them all year. The dough is flavored with lots of powdered ginger, then you get pops of intense flavor from bits of crystallized ginger that are mixed in. If you love ginger, these are for you!
Sea Salt Double Chocolate Cookies
These intense chocolate cookies are made with exceptional cocoa powder, bittersweet chocolate and crunchy fleur de sel (French sea salt). Brown sugar in the dough gives these cookies a slightly chewier texture than my other butter cookies.
Espresso & Chocolate Butter Cookies
Need an afternoon pick-me-up? If you love coffee, these are the cookies for you. The dough is made with a generous amount of espresso powder and lots of bittersweet chocolate. There’s just enough sugar to offset the bitterness of the espresso, without making the cookies overly sweet.
