Desserts

This is an all-in-one dish.

Cake can be baked thawed or frozen.  

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. 

FREEZER TO OVEN: Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting!

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but if you want to be extravagant… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake. 

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 375F. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning.

SERVING SUGGESTIONS: Serve in a small parfait glass, topped with creamy vanilla ice cream.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350.  Once oven is hot, bake frozen galette 1 hr to 1 hr 15 min. Periodically check to make sure the pastry “edges” aren’t getting too brown.  If needed, “tent” the galette with aluminum foil.  Internal temperature: 160F.

SERVING SUGGESTIONS:  Serve warm.  For a decadent treat, top with creamy vanilla ice cream and drizzle with caramel sauce.

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1/2 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This includes 2 parts: Ready-to-Bake Croissants; Callebaut dark chocolate disks.

PRO TIP:  You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time! 

Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.

This cake is an all-in-one dish. 

FREEZER TO OVEN: Bake from frozen at 350F for one hour or until a toothpick inserted in the center comes out dry. Once done, place on wire rack to cool. Tip: Use scissors to cut each corner of the pan so that you can easily remove the cake to cool. Be careful - the pan is sharp once cut! 

This consists of one dry cookie mix. Eggs, butter, vanilla are not included and are added at home. 

Preheat oven to 375F.  Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Add 1/2 cup softened butter, 1 egg & 1/2 tsp vanilla. Mix well. Space walnut sized balls of dough 3 inches apart on greased cookie sheet.  Bake 10-12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. Let cool completely before cutting.

FREEZER TO OVEN:  Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting! 

PRO TIP: Using scissors, carefully cut away the corners of the aluminum pan after the cake is cook - be careful, the edges will be sharp! Carefully flatten the edges of the pan and use a spatula to remove the cake. Cut neatly into individual servings on a cutting board with a sharp knife. 

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but for special occasions… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake.

This is an all-in-one dish. 

THAW and spread over cakes, or use as a filling to make whoopie pies with our pumpkin cookie batter or oatmeal cranberry dry cookie mix! 

This is an all-in-one dish. 

NOTE that this batter is very sticky! Please line your baking sheet with parchment paper or use a silicone baking mat so the macaroons don't stick!

THAW.  Preheat oven to 375F. Spoon or shape dough into loose ping-pong size balls and place on silicone baking mat or a baking sheet lined with parchment paper.  Once oven temp has reached 375F, bake for 15-18 minutes until edges and tops are golden brown. Careful not to blacken the ends of the coconut as burned coconut tastes a little bitter!  Let cookies rest on cookie sheet for 5 -10 minutes and then transfer to plate or cooling rack to cool. Try to avoid stacking macaroons as they may stick together.

TO STORE: These are best stored in an open container, or one that has the lid cracked open to keep them crisp. If they become soggy, simply toast them at 350F on a lined baking sheet for 10-12 minutes. 

This is an all-in-one dish. 

Thaw and serve.