Browsing CategoryPastries & Desserts



  • 2 cups all-purpose flour
  • 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 2 teaspoons coarse salt
  • 8 ounces (2 sticks) unsalted butter
  • 1 1/3 cups sugar, plus more for rolling
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • 2 tablespoons pure vanilla extract
  • Peppermint or regular Junior Mints



  1. Preheat oven to 350°. Sift flour, cocoa powder and salt into a small bowl.  In a larger bowl, cream butter and sugar with a mixer until pale and fluffy.  Reduce speed to medium and add yolks, cream and vanilla.  Scrape sides of the bowl.  Beat in flour mixture until just combined.
  2. Roll balls using 2 teaspoons dough for each, then roll each in sugar.  Place 1 inch apart on a parchment-lined baking sheets.  With the handle of a wooden spoon, press gently in the center of each ball to create an indentation.
  3. Bake the dough, rotating the baking sheet halfway through, until a cookie shape has formed (about 10 minutes).  If the indentation was lost during baking, press again.  Let the cookies cool slightly on baking sheet.  Press one Junior Mint into each cookie.  Transfer cookies to wire racks and let fully cool.



  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, room temperature
  • 1 tbsp bacon grease
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/2 cup chopped cooked bacon
  • 1 cup bittersweet chocolate chips



  1. Preheat oven to 350° F.  Line two baking sheets with parchment paper.  Whisk together the flour, baking powder, baking soda and salt; set aside.
  2. In a separate bowl, beat together the butter, bacon grease, brown sugar and white sugar with an electric mixer until smooth.  Add one egg and beat until well blended into the butter mixture.  Add the remaining egg and the vanilla and maple extracts.  Beat until well blended and slightly fluffy.  Stir in the flour mixture a little at a time, mixing gently until combined. Stir in the bacon and chocolate chips.
  3. Scoop the dough in rounded tablespoonfuls onto the prepared cookie sheets.  Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes.  Remove from oven and cool on a wire rack.


Makes approximately 20 cookies

  • 2 cups all-purpose flour
  • 2/3 cup finely ground almonds (2oz)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Confectioner’s sugar (optional)
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/2 cup raspberry jam



In a small bowl combine flour, almonds and cinnamon then set aside.  In a large bowl beat butter and sugar until light and fluffy.  Add egg and vanilla and mix well.  Add flour mixture—mix only until incorporated.  Divide dough into two pieces—press into discs about 1 inch thick.  Wrap separately in plastic wrap and refrigerate 2 hours until firm.

Preheat over to 350F. On a floured surface roll out one disc of dough to 1/8 inch thick (keep remaining dough chilled). Cut half the dough into rounds—this is the bottom and cut the other half with an insert (star), this will be the top.  Place on a parchment lined baking sheet.

Bake 10-12 minutes or light golden brown.  Cool on cookie sheet for two minutes.  Remove from sheet and cool completely.  Invert bottom cookie and spread with a teaspoon of raspberry jam.  Dust top cookie with confectioner’s sugar and gently sandwich together.

These Marshmallow topped cookies are perfect for the holidays.  Everyone gets a kick out of the final presentation and they are fun for kids to help decorate.  The recipe below is a time saving store bought version.  If you have extra time in the kitchen, then start from scratch with your sugar cookies.  Here is a recipe idea for you Sugar Cookies >


Quick (pre-made) Recipe Ingredients:

  • 1 package Betty Crocker Sugar Cookie Mix
  • 10 large marshmallows
  • Betty Crocker Cooking Icing (white and orange)
  • Wilton Decorating Icing tubes in Black, Red, Green, and Pink

OR, make your own Icing

  • 3 tb Wilton meringue powder
  • 1 lb Sifted powdered sugar
  • 6 tb Water


Icing from Scratch Directions:
1. beat the meringue powder, powdered sugar and water together at a low speed for 8 minutes until icing starts forming peaks.  A hand held mixer will probably take more like 12 minutes.

2. Once the peaks become stiff, transfer 1/2 of the finished icing into another bowl.  Start adding a 1/2 a teaspoon of water at a time to one of the bowls of icing.  Keep stirring until the consistency is slightly runny.

3. Test the runny icing consistency by dipping a utensil into the icing and letting it drip back down into the bowl.  The drips of icing should slowly disappear into the rest of the icing so there is no indication of where they landed.

4. Put both finished batches of icing into a container covered with a wet paper towel and a lid.


Cookie Directions:

1. Make the sugar cookie dough as directed by the package or from your favorite sugar cookie recipe.

2. With the finished dough, scoop out golfball sized chunks and squish them down onto a baking sheet until they are between and 1/4 — 1/2 inch thick.

3. Bake the cookies as directed and then let them cool.

4. Once cooled, place the cookies on a flat surface of parchment paper and load them up with a soft or runny icing.  Smooth out the icing with a knife and let it set.

5. Grease a microwave safe plate, wax-paper or other cooking surface to place your large marshmallows on.  Cook the mallows for 20-30 seconds, watching them very closley so they down melt down too far.

6. Carfuly remove the warm marchmallows with a spatual or butter knife and place them onto of your frosted cookie.

7. Finish the cookie by decorating as you please with your colored frosting.




No-Bake Pumpkin Cheesecake

Original recipe found on Diabetic Living
See Recipe Source >

One of the Solutions Staff members recently made a pumpkin cheesecake (pictured above) and brought it to the office to share.  It was a wonderful fall treat that is a mild option if you’re not looking to load up on sugar but yet still has good consistency and that much desired pumpkin flavor.  You won’t be disappointed, especially after reading the nutritional Stats.