Home Sweet Home:

A Dessert Cookbook with

Holiday Baking Blend
Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

Recipes in this book

03 Spiced Donuts with
Cream Filling 07 White Chocolate—
Dipped Brown Butter Cookies

04 Pear Caramel
Cake 08 Dark Chocolate Orange
Hazelnut Cookies

05 Spiced Apple
Caramel Galette 09 Creamy Honey
Cookies

06 White Chocolate Mousse with

Spiced Cherry Compote 10 Spiced Cookie
Sandwiches

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

SPICED DONUTS WITH CREAM FILLING

Yield: 16 Servings

Ingredients:
8. Line 2 baking sheets with paper towels and set aside.
2¼ teaspoons yeast
9. In a medium-sized bowl, add 1 cup sugar and 1 drop
¼ cup sugar, plus 1 cup for rolling
Holiday Baking Blend. Stir until incorporated. Set aside.
1½ cups (12 fluid ounces) evaporated milk
3½ cups all-purpose flour 10. Turn the risen dough out onto a lightly floured surface
1 tablespoon kosher salt and roll out to ¼- to ½-inch thickness.
1 large egg, plus 1 large egg yolk 11. Using a floured and round cookie cutter or drinking
5 drops Holiday Baking Blend glass, cut out doughnuts. Knead any scraps gently and
½ cup unsalted butter, softened repeat the process.
2 quarts frying oil—peanut, vegetable, or coconut oil 12. Carefully place a few doughnuts at a time into the hot
oil. Cook until dark golden brown—about 1 minute on
Cream Filling:
each side.
1 cup heavy whipping cream, cold

Note: Sometimes the doughnuts get air pockets,
3 tablespoons powdered sugar
which can make them difficult to flip. If this happens,
Instructions: cook each donut for 30 seconds on one side, and then
flip, cooking for 30 seconds on other side. Repeat the
1. Heat the evaporated milk until it reaches 110–115°F.
process once more.
Pour into a medium-sized bowl.
13. Using a slotted spoon, remove each doughnut and
2. Lightly stir in the yeast and ¼ cup sugar. Let sit until
lightly tap off excess oil onto one of the prepared pans.
the mixture becomes foamy—about 10 minutes.
14. While the doughnuts are fresh out of the oil, coat them
3. Using a stand mixer with a dough hook attachment,
in the prepared sugar on all sides.
combine the yeast mixture, flour, salt, eggs, and Holiday
Baking Blend. Mix on low speed until combined. 15. Gently place each doughnut on the second prepared
pan to cool. Repeat process with each remaining
4. Divide the softened butter into 5 pieces and add each
doughnut. Adjust the heat if needed to keep the oil
piece to the dough while the mixer is stirring. Mix on
at 350°F.
low speed for 8 minutes.
16. While the doughnuts are cooling, add the whipping
5. Move the dough to a lightly floured surface and gently
cream and powdered sugar to a large bowl. Using a
knead until smooth.
hand mixer, whip the cream and sugar on high, until
6. Transfer the dough into a large, greased bowl and stiff peaks.
cover. Let rise at room temperature until doubled in
17. Fill a pastry bag, fitted with a medium round tip, with
size—about 1–2 hours.
whipped cream and fill each doughnut.
7. About 10 minutes before dough finishes rising, add the
18. Serve immediately.
frying oil to a large stockpot or Dutch oven and heat
over medium heat until it reaches 350°F.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

PEAR CARAMEL CAKE

Yield: 9-inch cake

Ingredients: 8. Using a stand mixer with a paddle attachment or a

Cake: hand mixer, cream the butter and brown sugar on
2 cups cake flour medium speed until light and fluffy—about 5 minutes.
1¼ teaspoons baking powder 9. Add the eggs, scraping the sides of the bowl and
½ teaspoon kosher salt mixing well after each egg is added.
½ cup unsalted butter, softened
10. Stir in the vanilla and Holiday Baking Blend, scraping
1¼ cups brown sugar
the sides of the bowl.
2 large eggs, room temperature
1 cup milk, room temperature—whole milk, oat, almond, 11. On a low speed, alternately beat in the flour mixture
cashew, or soy milk and milk in two increments, continuing to scrape
1 teaspoon vanilla the sides of the bowl after each increment. Mix until
5 drops Holiday Baking Blend smooth.
1 15-ounce can halved pears, drained 12. Pour the batter into the prepared pan and bake
for 45 minutes or until a toothpick inserted in the
Caramel:
middle comes out clean.
1 cup sugar
4 tablespoons unsalted butter 13. Remove the cake from the oven. Let rest for
¼ teaspoon kosher salt 10–15 minutes.
¼ cup heavy whipping cream 14. Carefully run a knife around the sides of the pan
Instructions: to loosen the cake.

1. Start with the caramel. In a large frying pan, heat 15. Place a heatproof plate upside down on the cake pan.
the sugar over a medium-low heat. Using a whisk or Flip the plate and pan over. Remove the cake pan and
rubber spatula, stir the sugar constantly until it melts let cool before serving.
to an amber-colored liquid—about 10–15 minutes.
2. Once the sugar is completely melted, whisk in the
butter and salt until incorporated.
3. Slowly whisk in the cream. As the sugar
mixture bubbles up, continue whisking
in until fully incorporated. Remove
from heat and set aside to cool.
4. Preheat the oven to 350°F.
5. Line a 9-inch cake pan with parchment
paper and grease the sides.
6. Pour the hot caramel into the prepared cake pan and
place the pear halves on top of the caramel. Set aside.
7. Sift the cake flour, baking powder, and salt into a
medium-sized bowl and set aside.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

SPICED APPLE CARAMEL GALETTE

Yield: 8–10 servings | Active Time: 30 minutes | Total Time: 3 hours

Ingredients: 5. When the dough has chilled, make the caramel sauce.
Crust: In a large frying pan, heat the sugar over medium-low
1½ cups all-purpose flour heat. Using a whisk or rubber spatula, stir the sugar
¾ cup unsalted butter, cold and cut constantly until it melts to an amber-colored liquid—
into medium-sized pieces about 10–15 minutes.
½ teaspoon kosher salt 6. Once the sugar is completely melted, whisk in the
¼ cup water, cold butter and salt until incorporated.
3 drops Holiday Baking Blend
7. Slowly whisk in the cream. As the sugar mixture
1 large egg, for wash
bubbles up, continue whisking in until fully
Caramel: incorporated. Remove from heat and set aside
1 cup sugar to cool.
4 tablespoons unsalted butter 8. While the caramel is cooling, make the filling. Preheat
¼ teaspoon kosher salt the oven to 400°F.
¼ cup heavy whipping cream
9. Core and thinly slice the apples.
Filling:
10. Place the apples, sugar, lemon juice, and Holiday
3 apples (any variety)
Baking Blend in a medium-sized bowl and stir until the
¼ cup sugar, plus more for dusting
apples are covered.
2 drops Holiday Baking Blend
11. On a baking sheet lined with parchment paper, place
Instructions: an unwrapped dough disk. Pour the warm caramel into
1. For the crust, combine the flour, Holiday Baking Blend, the center and top with the apple mixture, leaving at
butter, and salt in a large bowl. least a 2-inch border.
2. Using your hands or a pastry cutter, cut in the butter until 12. Gently fold the dough border over the apples and
it resembles chickpea-sized chunks. repeat until all sides are folded toward the apples.
3. A single tablespoon at a time, add cold water and mix 13. In a small bowl, beat the egg and 1 tablespoon of cold
until it becomes a ball. water until incorporated to make a wash. Brush the
4. Turn out the dough onto a lightly floured surface and roll dough generously with the wash and sprinkle with
out into a disk. Cover with plastic wrap and chill for 1 hour. sugar.
14. Bake for 35–45 minutes. Remove from the oven and let
cool for a minimum of 25 minutes before serving.

Tip: This galette can be served alone or with vanilla

ice cream.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

WHITE CHOCOLATE MOUSSE WITH SPICED CHERRY COMPOTE

Yield: 8 servings | Active Time: 25 minutes | Total Time: 4 hours and 30 minutes

Ingredients: Instructions:
Mousse: 1. In a microwave-safe bowl, add ¾ cup whipping cream
2 cups white chocolate chips and microwave until hot—about 90 seconds.
3 cups heavy whipping cream, cold
2. Add the white chocolate chips and let sit for 3 minutes.
Cherry Compote: Whisk until smooth. Set aside to cool slightly.
1½ cups (12 ounces) dark cherries, frozen 3. Using a stand mixer with a whip attachment or a hand
2 tablespoons sugar mixer, whip the remaining cream until stiff peaks form.
1 teaspoon lemon juice
4. Add ⅓ of the whipped cream to the white chocolate
3 drops Holiday Baking Blend
and cream mixture and gently fold in. Repeat two
more times until all the cream is folded into the
chocolate.
5. Scoop the chocolate mixture evenly into ramekins and
chill for 4 hours or until set.
6. In a medium-sized frying pan, combine the cherries,
sugar, and lemon juice. Cook over medium heat.
7. Once simmering, use a drinking glass to mash the fruit
gently.
8. Continue cooking for 10–15 minutes or until thickened,
occasionally stirring with a rubber spatula.
9. Turn off the heat and add the Holiday Baking Blend.
Transfer to a clean container and cover. Let chill.
10. When the mousse has chilled and set, top with chilled
spiced cherry compote. Serve cold.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

WHITE CHOCOLATE—DIPPED BROWN BUTTER COOKIES

Yield: 26 cookies | Active Time: 45 minutes | Total Time: 1 hour and 20 minutes

Ingredients: 4. Add the eggs, scraping the sides of the bowl and mixing
½ cups unsalted butter well after each egg is added.
2 cups brown sugar 5. Stir in the vanilla and Holiday Baking Blend, scraping the
½ cup sugar sides of the bowl.
3 eggs 6. On a low speed, fold in the flour, salt, and baking powder
1 teaspoon vanilla until incorporated. Don’t over mix.
3 drops Holiday Baking Blend
7. Using a cookie scoop, scoop the dough onto a lightly
2 teaspoons kosher salt
oiled or parchment-lined cookie sheet, leaving 2 inches
1 teaspoon baking powder
between each scoop.
3½ cups all-purpose flour
2 cups white chocolate chips 8. Bake for 8–10 minutes. Remove from the oven and let
¾ cup pecans, chopped cool completely.
9. After the cookies have cooled, melt the white chocolate
Instructions:
in a microwave-safe bowl in 20-second increments,
1. Preheat the oven to 375°F. stirring after each increment. Repeat until smooth. Don’t
2. In a medium-sized frying pan, add the butter and cook overheat.
on low heat, stirring occasionally so it doesn’t burn. Cook 10. Dip half of the cookie in the melted chocolate and scrape
the butter until a deep brown color develops. Remove any excess off on the side of the bowl. Immediately
from heat and let cool. sprinkle pecans on the chocolate.
3. Using a stand mixer with a paddle attachment or a hand 11. Place the cookie on a piece of parchment paper and let
mixer, cream the browned butter, sugar, and brown set at room temperature.
sugar on medium speed until light and fluffy—about 5
minutes).

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

DARK CHOCOLATE ORANGE HAZELNUT COOKIES

Yield: 18 cookies | Active Time: 40 minutes | Total Time: 1 hour and 20 minutes

Ingredients: 4. On low speed, fold in the orange zest, orange juice, Holiday
1 cup unsalted butter, softened Baking Blend, salt, and flour until incorporated.
1 cup sugar 5. Stir in the hazelnuts and water until incorporated. Don’t
1 tablespoon orange zest overmix.
2 tablespoons orange juice 6. On a lightly floured surface, roll the dough out to ¼- or
5 drops Holiday Baking Blend ½-inch thickness.
¼ teaspoon kosher salt
7. Using a floured round cookie cutter or drinking glass, cut out
2¼ cups all-purpose flour
the cookies. Mix any scraps gently and repeat the process.
½ cup hazelnuts, chopped
2 tablespoons water, cold 8. Place the cookies on prepared cookie sheets and bake for
2 cups bittersweet or semisweet chocolate 20 minutes. Remove from oven and let cool completely.
9. After the cookies have cooled, melt the bittersweet or
Instructions:
semisweet chocolate in a microwave-safe bowl in 20-second
1. Preheat the oven to 350°F. increments, stirring after each increment. Repeat until
2. Line 2 baking sheets with parchment paper and set aside. smooth. Don’t overheat.
3. Using a stand mixer with a paddle attachment or a hand mixer, 10. Using a knife or spoon, ice the top of the cookie with
cream the butter and sugar on medium speed until light and chocolate. Place on a piece of parchment paper and let set
fluffy—about 5 minutes. Scrape the sides of the bowl. at room temperature.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

CREAMY HONEY COOKIES

Yield: 24 cookies | Active Time: 30 minutes |
Total Time: 1 hour

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
½ cup honey
2 eggs
5 drops Holiday Baking Blend
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
4 cups all-purpose flour
1 cup creamed honey
Instructions:
1. Preheat the oven to 350°F.
2. Using a stand mixer with a paddle attachment or a
hand mixer, cream the butter, sugar, and honey on
medium speed until light and fluffy—about 5 minutes.
3. Add the eggs, scraping the sides of the bowl and
mixing well after each egg is added.
4. Stir in the vanilla and Holiday Baking Blend, scraping
the sides of the bowl.
5. On a low speed, fold in the flour, salt, baking soda,
and baking powder until incorporated. Don’t overmix.
6. Using a cookie scoop, scoop the dough onto a lightly
oiled or parchment-lined cookie sheet, leaving 2
inches between each scoop.
7. Bake for 10–15 minutes or until lightly browned, and
then remove from the oven.
8. While the cookies are still warm, use the back of a
teaspoon to gently press in the top of each cookie,
leaving a shallow indent. Let the cookies cool
completely.
9. Once the cookies have cooled, fill each indent with
creamed honey.

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Home Sweet Home: A Dessert Cookbook with Holiday Baking Blend

SPICED COOKIE SANDWICHES

Yield: 19 cookie sandwiches | Active Time: 40 minutes | Total Time: 1 hour and 30 minutes

Ingredients: 4. On a low speed, fold in the flour, salt, and baking soda
Cookie: until incorporated. Don’t overmix.
1 cup unsalted butter, softened 5. Using a cookie scoop, scoop the dough onto a lightly
1 cup brown sugar oiled or parchment-lined cookie sheet, leaving 2
½ cup molasses inches between each scoop.
2 eggs
6. Bake for 8–10 minutes. Remove from the oven and
5 drops Holiday Baking Blend
cool completely.
1 teaspoon kosher salt
1 teaspoon baking soda 7. While the cookies are cooling, using a stand mixer
3½ cups all-purpose flour with a whisk attachment or a hand mixer, whip the
heavy cream and powdered sugar to stiff peaks, and
Filling: then whip in the mascarpone or cream cheese until
½ cup heavy whipping cream, cold incorporated.
½ cup mascarpone or cream cheese, softened
8. Transfer to a pastry bag fitted with a large round tip,
2 tablespoons powdered sugar
pipe over half of the cookies, and sandwich a second
cookie on top.
Instructions:
1. Preheat the oven to 350°F.
2. Using a stand mixer with a paddle attachment or a
hand mixer, cream the butter, sugar, and molasses on
medium speed until light and fluffy—about 5 minutes.
3. Add the eggs, scraping the sides of the bowl and
mixing well after each egg is added, and the Holiday
Baking Blend. Scrape the sides of the bowl.

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