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Here are the top 5 recipes on

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community LOVE these recipes
but I do too. These recipes are
simple and so delicious.

Let's get baking!


SERVINGS: 9
INGREDIENTS
Walnut Chocolate Cake
½ cup hot coffee
⅓ cups cocoa powder
1 cup granulated sugar
¼ teaspoon vanilla extract
½ teaspoon kosher salt
1 egg
1 cup all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup buttermilk
¼ cup vegetable oil
½ cup walnuts finely chopped
Chocolate Frosting
½ cup unsalted butter room
temperature
pinch kosher salt
1 cup confectioners' sugar
½ cup cocoa powder
¼ cup sour cream
3 oz dark chocolate chopped
Chocolate Walnut Cake
the perfect snack cake with
chocolate sour cream frosting
PREPPING TIME: 15 MIN COOKING TIME: 35 MIN
DIRECTIONS
1. Preheat your oven to 350°F. Butter or grease an 8 inch square
baking pan and line it with parchment paper.
2. In a large bowl, whisk together the sugar and egg for 1 minute.
3. Add the buttermilk, hot coffee, oil, vanilla and salt. Whisk until
it is smooth. Add your cocoa powder and whisk again until
smooth
4. Add the flour, baking powder, and baking soda and whisk until
smooth. Fold in your chopped walnuts
5. Pour into your pan and tap on the counter to get rid of any
bubbles. Bake for 35-45 minutes. A toothpick inserted should
come out clean. Allow it to cool for 20 minutes in the pan, then
lift it out and let it cool completely on a cooling rack.
6. Melt your chocolate in a microwave, stirring every 10 seconds
so it doesn't burn.
7. In your stand mixer with the paddle attachment, beat the butter
and confectioners’ sugar on low speed until well combined
8. Turn the speed to high for 2-3 minutes until light and fluffy.
9. Add in your cocoa powder and beat on low, then increase the
speed to medium for 1-2 minutes.
10. Add your sour cream, melted chocolate and salt and mix once
more.
11. Spread over your cooled cake and decorate with walnuts.
 Oatmeal Craisin Cookies
lightly spiced oatmeal cookies made
with browned butter

SERVINGS: 18 COOKIES PREP TIME: 20 MIN COOKING TIME: 13 MIN

INGREDIENTS
1 cup light brown sugar
⅓ cup sugar
2 eggs
2 tsp vanilla extract
1 ½ cups all purpose flour
½ tsp kosher salt
1 tsp baking soda
DIRECTIONS
1. Place your butter in a small saucepan and melt over
medium-low heat. Once melted, allow the butter to foam
and sputter and then let it brown. This can take 5
minutes. Take off the heat.
2. Pour the browned butter in a bowl and let it cool. Place in
the fridge for 2 hours until it firms up.
3. Whisk the flour, cinnamon, nutmeg, salt and baking soda
in a medium bowl. Set aside.

1 tsp ground cinnamon 4. In a stand mixer with the paddle attachment or using a
hand held mixer, cream the softened browned butter for
¼ tsp ground nutmeg
2-3 minutes
3 cups rolled oats
5. Add your two sugars and beat for another 2 minutes.
1 cup craisins
6. Add the eggs and vanilla to the dough and mix for another
minute.
7. Add flour mixture to the butter and mix on a low setting
until it is thoroughly combined. Fold in your oats and
cranberries. Place in the fridge for at least 45 minutes.
8. Preheat your oven to 350°F and line 2 baking sheets with
parchment paper.
9. Using a 3 tablespoon cookie scoop, scoop out the dough
and make sure you have 3-4 inches between each cookie.
Bake them 6 at a time on your cookie sheets for 13-14
minutes.
10. Allow the cookies to chill for 5 minutes before moving
them to a cooling rack.
 Cinnamon Crunch Banana
Bread
the perfect way to use up some ripe
bananas!

SERVINGS: 12 PREPPING TIME: 15 MIN COOKING TIME: 50 MIN

INGREDIENTS DIRECTIONS
Cinnamon Crunch Topping
1. Whisk all of the topping ingredients together in a small
¼ cup light brown sugar
bowl. Keep in the fridge until ready to use.
1 ½ teaspoon ground
2. Preheat the oven to 350°F. Grease and line a 8.5×4.5 inch
cinnamon
loaf pan.
½ teaspoon ground ginger
3. Mash your bananas until smooth, set aside.
¼ teaspoon kosher salt
4. Whisk the flour, baking soda, salt and spices together.
2 teaspoon all purpose flour
5. In your mixer with the paddle attachment, beat the butter
2 tbsp unsalted butter room
until creamy. Add your sugars and beat on medium speed
temperature
until pale and fluffy, 2-3 minutes
¼ cup walnuts chopped
6. Add the vanilla and the egg, then beat well to incorporate.
Banana Bread
7. Turn the speed to low and add your mashed bananas,
¾ cup bananas
your mixture might be lumpy which is fine!
1 ½ cups all purpose flour
8. Add the dry ingredients in three additions on low speed,
1 teaspoon baking soda
alternating with the sour cream, starting and ending with
½ teaspoon ground cinnamon
the dry ingredients
¼ teaspoon ground nutmeg
9. Pour the batter into your pan and tape it on the counter
½ teaspoon kosher salt
to remove any air bubbles.
½ cup unsalted butter room
10. Sprinkle over your topping mixture
temperature
11. Bake for 50-60 minutes, a toothpick inserted will come
½ cup sugar
out with a few crumbs. If it is browning too quickly, place
½ cup light brown sugar
some foil on top
1 egg room temperature
1 teaspoon vanilla extract
½ cup sour cream room
temperature

SERVINGS: 16 COOKIES
INGREDIENTS
1 ½ sticks unsalted butter
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar
½ cup granulated sugar
1 egg room temperature
1 egg yolk room temperature
2 teaspoon vanilla extract
1 ½ teaspoon kosher salt
pinch cinnamon
pinch nutmeg
4 oz dark chocolate chips
4 oz butterscotch chips
Butterscotch Chocolate Chip
Cookies
these have to be my favorite cookie!
PREP TIME: 13 MIN COOKING TIME: 10 MIN
DIRECTIONS
1. Preheat your oven to 350°F and line 3 baking trays with
parchment paper
2. Whisk together your flour, baking soda, baking powder,
cinnamon and nutmeg in a medium bowl. Set aside
3. In a small saucepan over medium-low heat, melt the butter.
Once melted, increase the heat to medium and let the butter
begin to foam. Keep cooking and stirring with a spatula, until
the butter begins to brown and gives off a nutty smell (2-3
minutes). Pour into a medium bowl and let cool completely
4. Add in the sugars, vanilla and salt to the butter mixture. Whisk
to combine.
5. Add in the egg and egg yolk and whisk until smooth and glossy
6. Pour in the dry ingredients and use a rubber spatula to combine
until there are no more streaks of flour.
7. Add in your chocolate and butterscotch chips, but keep about ¼
cup of chocolate and butterscotch to the side.
8. Scoop out the cookie dough using a 1.5 tablespoon ice cream
scooper and place on a lined tray. Once finished, gently press
the extra chocolate on top of the cookie dough balls – this will
give you those puddles of chocolate! Chill for at least 30 minutes
or up to overnight
9. Bake the cookies 6 at a time for 10-12 minutes.

SERVINGS: 9
INGREDIENTS
Cake
¾ stick unsalted butter room
temperature
¾ cup granulated sugar
3 tablespoons light brown sugar
¼ teaspoon ground cardamom
½ teaspoon kosher salt
1 ¼ teaspoon baking powder
1 teaspoon vanilla extract
2 eggs room temperature
1 ¾ cups all purpose flour
1 cup sour cream
Filling
1/3 cup light brown sugar
2 teaspoon ground cinnamon
Streusel
5 ½ tablespoons granulated sugar
¼ teaspoon kosher salt
½ cup all purpose flour
½ stick unsalted butter
½ tablespoon ground cinnamon
½ cup pecans diced
Pecan Sour Cream Coffee Cake
a super moist coffee cake, perfect for
brunch
PREPPING TIME: 20 MIN COOKING TIME: 35 MIN
DIRECTIONS
Prepare Filling
1. Whisk together your brown sugar and cinnamon. Set aside.
Prepare Streusel
1. In a medium jug or bowl, whisk together the sugar, salt, flour and
cinnamon
2. Melt your butter in a small saucepan or in the microwave. Pour the
melted butter over your dry ingredients and use a whisk to get the dry
ingredients evenly moistened. Fold in your chopped pecans. Make sure
there are no dry spots left, as these may sink in the cake batter. Place
the jug or bowl in the fridge to firm up while you make the cake.
Make cake
1. Preheat oven to 350°F. Grease a 8×8" pan with butter and parchment
paper. Have the paper overhang the sides of the pan, this will make it
easier to remove the coffee cake when it has cooled.
2. In a stand mixer, beat the butter, salt, sugars, cardamom, baking
powder and vanilla until smooth with a paddle attachment. Add the
eggs one at a time, beating well after each addition.
3. Add ⅓ of flour to the stand mixer bowl, beating until well combined.
Add ⅓ of the the sour cream. Repeat this once more, then end with the
final third of flour. Make sure there are no flour pockets but don't
overmix the batter.
4. Pour half of the batter into the prepared pan. Sprinkle the filling on the
batter, then pour the remaining batter on top. Use an offset spatula to
evenly cover the filling. Sprinkle the streusel topping over the batter.
5. Bake until golden brown, 30-35 minutes. A toothpick inserted will come
out clean
That's it from me! I hope you
found a recipe that you love.
Reach out to me if you have any
questions at ella@alpineella.com

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