Coconut Macaroons

Ingredients

• 1 1/3 cups sweetened shredded coconut
• 1/3 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract

Directions

1. In a small bowl, combine the coconut, sugar, flour, and salt. Stir in the egg whites and vanilla; mix well.
2. Drop by rounded teaspoonfuls on greased baking sheets. Bake at 325 degrees Fahrenheit for 18-20 minutes or until golden brown. Cool on a wire rack.

Ultimate Vanilla Cupcakes

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil or vegetable oil
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup whole milk

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
3. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
4. Add the vanilla bean-sugar and mix until well combined.
5. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
6. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
8. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, it's supposed to be that way.)
9. Fill 16 cupcake liners just over 1/2 full.
10. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
11. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Cinnamon Buns

Ingredients

• 2 1/4 teaspoons (one .25-oz. package) active dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3/4 teaspoon salt
• 2 eggs, room temperature
• 4 cups all-purpose flour

• 3/4 cup light brown sugar, packed
• 2 Tablespoons ground cinnamon
• 1/3 cup unsalted butter, softened

Directions

1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, melted butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. 
2. After the dough has risen turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21-inch rectangle. Spread dough with softened butter, then sprinkle with cinnamon/sugar mixture. Roll up dough starting from the short end and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
4. Bake rolls in preheated oven until golden brown, about 20-25 minutes. Remove from oven and top with icing, if desired.

Ultimate Chocolate Cupcakes

Ingredients

• 1/4 cup butter, unsalted
• 1 cup granulated sugar
• 2 ounces good baking chocolate, preferably semi- or bittersweet
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup + 1 Tablespoon vegetable or canola oil
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened or Dutch-processed cocoa powder
• 1/2 cup water, room temperature

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line 16 standard-sized muffin cups with cupcake liners.
2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
3. Melt the chocolate in the microwave or in a double boiler.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
9. Mix in water until just combined.
10. Fill cupcake liners 2/3 full and put in the preheated oven.
11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.

NOTE: If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.