Serving: 36-48


  • 1 c. unsalted butter, softened

  • 1 1/2 c. Sugar

  • 2 Eggs (at room temperature)

  • 1 tsp. Vanilla extract

  • 2 ¾ c. unbleached or white flour

  • 2 tsp. Cream of tartar

  • 1 tsp. Baking soda

  • ½ tsp. Salt

  • ¼-½ tsp. Nutmeg , ground(optional)

  • 3 TBS. Sugar

  • 1 TBS. Apple Pie Spice


  • 1. Preheat oven to 350 degrees.
  • 2. Mix together flour, cream of tartar, baking soda, salt and nutmeg together. Set aside.
  • 3. Cream together sugar and butter (2-3 minutes).
  • 4. Add eggs and vanilla and blend well.
  • 5. Add dry ingredients to wet ingredients and mix well.
  • 6. Mix sugar and Apple Pie Spice.
  • 7. Shape dough into 1 inch balls and roll in the Apple Pie Spice-sugar mixture.
  • 8. Place 2 inches apart on an ungreased cookie sheet, or on a parchment lined cookie sheet for easier cleanup.
  • 9. Bake for 8-10 minutes.
  • 10. Cool for 1-2 minutes on the cookie sheet, then finish cooling on racks.

Prep Time: 30 min; Cook Time: 15 min; Difficulty: Medium; Servings: 30 cookies


  • 2 c. Whole wheat pastry flour
  • 2 tsp. Chinese Five Spice
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. Baking soda
  • 2/3 c. Dark brown sugar, packed
  • 1/2 c. Turbinado sugar or coarse sparkling sugar
  • 1 stick or 1/2 c. Unsalted. butter at room temperature
  • 1 large Egg


  • 1. Preheat oven to 350 degrees F. Whisk flour, spice, salt, and baking soda together in a small bowl.
  • 2. Beat brown sugar and butter with electric mixer until fluffy. Beat in egg and then add flour mixture. Beat at low speed until just combined.
  • 3. Gently roll the dough into balls, using approximately 1 TBS for each. Put other sugar into a small bowl and roll each ball to coat.
  • 4. Place on parchment-lined baking sheets about 2 inches apart and bake at 350 for 15 minutes or until beginning to brown around edges.
  • 5. Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.


  • 3 to 3 1/4 c. All-purpose flour
  • 1 package Active dry yeast
  • 1 1/2 TBS. Sugar
  • 1/2 TBS. Salt
  • 1/2 c. Milk
  • 1/4 c. Water
  • 2 TBS. butter
  • 2 Eggs, slightly beaten (reserve 1/2 TBS to brush on top of dough before baking)


1. Combine 1 1/2 cups flour, yeast, sugar, and salt. Mix well.

2. Heat milk, water, and butter until very warm. Butter does not need to melt completely.

3. Add liquid to flour mixture. Then add eggs. Mix well.

4. Gradually stir in remaining flour to make a firm dough. Then knead on floured surface until smooth and elastic. (~5 minutes)

5. Place in greased bowl, turning to grease top of the dough. Cover and let rise about 1/2-1 hours.

6. Punch dough down.

7. Make into two strips and twist together in greased bread pan.

8. Cover and let rise about 15-30 minutes.

9. Brush with reserved egg and 1/2 TBS of water.

10. Bake at 375F for 35-40 minutes.

Easy Yogurt Parfait

  • Prep time: 10 minutes; Difficulty: Easy;
  • Serves: 2


  • 2 c. Plain yogurt
  • 6 large strawberries, cut into halves (can also use blackberries or raspberries)
  • 1 Banana, cut into I inch pieces
  • 1 c. Granola (your choice)
  • 1 tsp. Vietnamese Cinnamon
  • 1-2 TBS. Honey


  • 1. Put yogurt, honey, and cinnamon in a bowl and mix together.

  • 2.In a sturdy parfait glass or a clear plastic cup start layering the parfait, starting with the 1/3 of the granola, then adding 1/3 of the yogurt mixture, and then 1/3 of the fruit. Continue repeating the layers.

Giant Chocolate Toffee Cookies

Prep Time: 1 hr; Cook Time: 30 min; Difficulty: Medium Servings: 10


  • 1/2 c. All purpose flour
  • 1 lb. Bittersweet chocolate, chopped
  • 1/2 stick Unsalted butter
  • 7 oz. Chocolate - covered English toffee bars (such as Heath), coarsely chopped,
  • 1 c. walnuts, toasted, chopped
  • 4 large Eggs
  • 1 1/4 c. Brown sugar, packed
  • 1-2 TBS. Ancho Chile powder
  • 1 tsp. Baking powder
  • ¼ tsp. Salt
  • 1 TBS. Vanilla extract


Chocolate cookies with a little heat!


  • 1. Combine flour, baking powder, chili powder and salt in a small bowl.
  • 2. Stir chocolate and butter in top of a double boiler set over a simmering water until melted and smooth.
  • 3.Remove from over water.
  • 4. Cool mixture to lukewarm.
  • 5. Using electric mixture, beat sugar and eggs in bowl until thick - about 5 minutes.
  • 6. Beat in chocolate mixture and vanilla.
  • 7. Stir in flour mixture, then toffee, and nuts.
  • 8. Chill batter until firm, about 45 minutes.
  • 9. Preheat oven to 350 F.
  • 10. Line 2 large baking sheets ( best to use double thick insulated sheets so cookie bottoms don’t burn) with parchment paper.
  • 11. Drop batter by 1/4 capfuls onto sheets, spacing 2 1/2 inches apart.
  • 12. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
  • 13. Cool on sheets.

Grilled Peaches with Greek Honey and Aleppo Chili Pepper

  • Prep time: 10 minutes; Cook time: 4-6 minutes; Total: 20 minutes; Difficulty: easy;
  • Serves: 4


  • 4 large & very firm Peaches
  • 4 TBS. Greek Honey
  • 1 tsp. Aleppo chili pepper (or more to taste)


1. Heat grill to medium

2. Cut peaches in half and remove pits

3. Brush cut side of peaches lightly with 2 TBS of honey

4. Sprinkle Aleppo chili on each cut side of the peach

5. Grill peaches on non-cut side first for 2-3 minutes

6. Flip and grill cut side of peaches for another 2-3 minutes, putting the rest of the honey into the middle of the peach

7. Serve immediately or place in airtight plastic container – will last for 24 hours.

Grilled Summer Fruit Kabobs with a Dash of Spice

  • Prep time: 20 Minutes; Cook time: 10 minutes; Difficulty: Easy;
  • Serves: 4


  • 2 very firm Peaches, cut into 1 in. chunks
  • 2 very firm Plums, cut into 1 in. chunks
  • 8 very firm Srawberries, stems cut off and halved
  • 1 c. Cantaloupe, cut into 1 in. chunks
  • 1 TBS. Vietnamese Cinnamon
  • 1 TBS. Ancho chili pepper, ground
  • ½-1 tsp. Sumac (add to taste)
  • ¼ c. Maple syrup
  • Small wooden skewers


1. Soak skewers in cold water for 20 minutes.

2. Make sure grill grates are clean; if food tends to stick to grates, cover with aluminum foil. Turn grill onto medium heat

3. Thread fruit carefully onto skewers, alternating fruits

4. Warm maple syrup in microwave until runny (about 15 seconds) and then mix in cinnamon and ancho chili pepper.

5. Baste each kabob lightly with syrup mixture

6. Grill kabobs for around 5 minutes on each side, until fruit softens and becomes slightly charred.

7. Remove from grill and sprinkle on sumac.

Prep Time: 20 min; Cook Time: 3 hr; Difficulty: Medium Servings: 10-12


  • Fruit Mixture:
  • 1 lb. Slivered almonds
  • 8 oz. Candied red cherries
  • 4 oz. Candied green cherries
  • 8 oz. Candied citron, diced
  • 8 oz. Candied pineapple
  • 4 oz. Candied orange peel, diced
  • 1/2 lb. Golden raisins
  • 1/2 c. Unsigned all purpose flour
  • White Batter:
  • 2 1/2 c. All purpose flour, sifted

  • 1 1/2 c. Sugar
  • 1/4 tsp. salt
  • 4 eggs
  • 1 1/4 c. Soft sweet butter
  • 3/4 tsp. almond extract
  • 1/2 c. Milk
  • 1/4 c. Sherry
  • Sherry or brandy to brush cake, and cheesecloth


Best made well in advance and allowed to mellow, imbibing sherry or brandy.


1. Preheat oven to 275

2. Line a 10 inch tube pan with parchment paper: On a piece of parchment paper, draw an 18 inch circle and cut out. Set pan in center and trace outline of base of pan and tube. With pencil lines outside, fold paper circle into eighths, snip off tip, to leave a circle that fits the tube of the pan. Unfold circle, cut along folds just to second circle. Grease pan, fit circle into pan. Smooth paper into the pan, and grease the paper well.

3. Prepare fruit mixture: split cherries in half. In very large bowl, mix fruit and nuts. Stir 1/2 cup flour into fruit and mix well. Put aside while you make the batter.

4. Batter: in large mixing bowl, cream butter at medium speed. Gradually add sugar, beating until light, 3-4 minutes. Add salt, then add eggs, one at a time, beating well between each egg, until light and fluffy.

5. Mix milk, sherry and almond extract. At a low speed, add 1/4 of the flour and then 1/3 of the milk mixture, beating until combined. Add another portion of flour, then the next third of the milk, and continue alternating until you have added all of the milk, and finishing with the flour. Mix just until combined.

6. Pour batter over fruit mixture, and stir gently until fruit and batter are combined.

7. Turn batter into prepared pan, smoothing down fruit and batter firmly. Bake 3 hrs, until tooth pick or tester inserted in center come out clean.

8. Cool in cake pan on a rack for 1 hour, invert on rack, remove paper and cool completely.

9. Soak a large piece of cheesecloth in 1/3 cup,brandy or sherry, and wrap cake well. Overwrap in plastic wrap, and refrigerate it as the flavor develops. Brush weekly with additional sherry or brandy.

10. Cake is better after aging at least 2 weeks. May be iced with a layer of rolled marzipan, and then fondant.

Prep Time: 10 minutes; Cook Time 30-35 min; Cooling Time: 2 hours


  • ¼ c. All-purpose flour
  • 1 c. Sugar
  • ½ c. Organic cacao powder
  • 1 c. Walnuts or pecans, chopped or broken
  • ½ c. Unsalted butter (1 stick)
  • 1 tsp. Vanilla extract
  • 2 Eggs
  • Pinch of salt


1. Preheat oven to 325 degrees F.

2. Line an 8x8 cake pan with foil and butter the foil thoroughly.

3. Mix nuts, flour and pinch of salt in a bowl.

4. Melt butter over double boiler, or in microwave, using a medium sized bowl.

5. Blend in cacao powder and allow to cool a few minutes. If you melted the butter in a double boiler, transfer butter and cacao mixture into a medium bowl.

6. Add sugar, stirring until well mixed.

7. Add vanilla, then eggs, one at a time, beating until glossy.

8. Fold in flour and nut mixture until just mixed.

9. Spread in prepared cake pan, and bake in middle of oven for 30-35 minutes. Do not overbake! Brownies will still be very fudgy.

10. Cool thoroughly or freeze slightly before serving, and cut into small portions.

Lavender and Lemon Biscotti

Difficulty: Medium; Servings: 20 biscotti


  • 2 c. Flour
  • 1 1/2 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1 TBS. Lavender
  • 3/4 c. Sugar
  • 1 tsp. Dried lemon peel (or 2 teaspoons lemon zest)
  • 2 large Eggs
  • 1/2 c. Unsalted butter, melted
  • 1 tsp. Vanilla extract


  • Preheat oven to 350 degrees F.
  • 1. In a small bowl combine flour, baking powder,and salt. Put aside.
  • 2. With a food processor, combine sugar and lavender, and finely chop lavender. Transfer sugar mixture to a large bowl, add eggs and
  • beat until thick.
  • 3. Add butter, lemon, and vanilla and beat until combined.
  • 4. Slowly add flour mixture and mix with wooden spoon until well combined and dough is soft and sticky.
  • 5. Take half of the dough and place on parchment paper lined cookie sheet.Shape into 10 inch long log which is 2 inches wide. Do the same for rest of the dough using another cookie sheet.
  • 6. Bake both logs for 20 minutes or until golden and crisp. Center can be soft. Remove from oven and cool for 10 minutes. Turn oven down to 300 degrees F.
  • 7. Slice logs with serrated knife into 1 inch slices. Place slices on cookie sheet and bake another 15 minutes or until crisp and golden brown.
  • 8. Remove biscotti from oven. Cool and serve.


  • 2 c. All-Purpose flour
  • 1/4 c. Granulated sugar
  • 1 TBS. Baking powder
  • 1/2 tsp. Salt
  • 2 tsp. Lemon peel
  • 2 tsp. Lavender
  • 6 TBS. Cold unsalted butter (cut into small pieces)
  • 3/4 c. Heavy cream or milk


  • 1 TBS. Brown sugar or turbinado sugar
  • 2 tsp. Heavy cream/milk


  • 1. Soak lemon peel and lavender in heavy cream for at least 30 minutes, while you combine other ingredients.
  • 2. Combine flour, sugar, baking powder, salt.
  • 3. Add butter and mix on medium-low speed until mixture forms large, coarse crumbs.
  • 4. Pour in cream mixture slowly while mixing.
  • 5. Make sure to get all of the lemon peel and lavender.
  • 6. Mix until moistened.

Baking Directions:

  • 1. Put dough on lightly floured work surface, and press together into a ball.
  • 2. Press into a round about 1/2 inch thick.
  • 3. If you want to be fancy, you can cut into wedges, or use a cookie cutter to make shapes.
  • 4. Brush scone with 2 Tsp milk, and sprinkle with brown sugar.
  • 5. Bake at 425F for 13-17 minutes. You are looking for golden brown scones.

Sophia’s Oatmeal Raisin Cookies

Prep time: 15 minutes; Cook time: 10 minutes; Difficulty: Easy;


  • 1 ½ c. Oats (not instant)
  • 1 c. Raisins or more to taste
  • 1 large Egg
  • 1 c. All purpose flour
  • ½ c. Brown sugar
  • ½ c. White sugar
  • ½ c. Butter, softened
  • ½ tsp. Baking soda
  • ½ tsp. Baking powder
  • 1 tsp. Sel gris salt
  • ½ tsp. Vietnamese cinnamon
  • 1 tsp. Vanilla extract


1. Pre- heat oven to 350 degrees

2. Whisk together: baking soda, baking powder, flour, SFL sel gris salt, and SFL Vietnamese cinnamon and set aside.

3. Cream together until light and fluffy: egg, brown sugar, white sugar, butter, and vanilla extract

4. Slowly add the whisked ingredients to the mixture in step 3.

5. Add oats and raisins

6. Grease cookie sheet

7. Make balls of dough about 2 inches round and place on cookie sheet.

8. Bake for 10 minutes on the middle rack of the oven.

9. Be sure not to over bake the cookies!

10. Let them cool for 10 minutes and you’re ready to eat.

  • Peach Galette
  • Spice For Life Tip:

    Add to the filling:

  • 1/2 tsp. Cassia
  • 1/2 tsp. Ginger powder
  • 1/4 tsp. Allspice, ground
  • 1/4 tsp. Nutmeg, ground

Simple Blueberry Sorbet with a Little Kick

  • Prep Time: 15 minutes; plus keep in freezer overnight; Cook time: 10 minutes;
  • Difficulty: Easy; Serves 4


  • 2 c. Fresh blueberries
  • 1/3 c. Turbinado raw sugar
  • 1 ½ tsp. Urfa Biber Chile Pepper
  • 1 ½ TBS. Lemon juice, freshly squeezed
  • 1/2 c. Water
  • ¼ tsp. Sel Gris Salt or Kosher salt
  • 1 spring Purple basil (optional) for decoration.


1. Heat the sugar and water in a saucepan over medium-low heat until the sugar is completely dissolved. This takes about 5 minutes.

2. Mix the salt, Urfa Biber Chile, and lemon juice together in a small bowl, and then add to the warm sugar syrup and stir well.

3. Add blueberries and liquid mixture to the food processor and puree until completely smooth.

4. Put the blueberry sorbet in a covered container to chill in the freezer overnight.

5. Serve once completely frozen or store in an airtight container in the freezer for up to a month.

Prep Time: 10 minutes; Cook Time: 40 minutes; Difficulty: Easy

Servings: 2 cups

  • Ingredients:
  • 2 c. Pecan halves
  • 1 tsp. Kosher salt
  • 1/2 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • ¼ tsp. Ground allspice
  • ¼ tsp. cayenne pepper
  • ¼ tsp. Vietnamese cinnamon
  • ¼ tsp. Hungarian sweet paprika
  • 2 TBS. or 1 oz. Unsalted butter
  • ¼ c. Light brown sugar, packed
  • 1 TBS. Soy sauce


  • 1. Preheat oven to 325 degrees. Line rimmed baking sheet with enough parchment paper or aluminum foil to hang over sides of the sheet.
  • 2. In small bowel mix together all the spices.
  • 3. In large skillet over medium-high heat melt butter, then add sugar and soy sauce. Stir till sugar dissolves and then add in spices and stir together.
  • 4. Add in pecans and stir to coat in spiced butter mixture. Cook, toss, and stir frequently for 2-3 minutes until mixture is absorbed by pecans.
  • 5. Spread on baking sheet and roast for 13-15 minutes until become fragrant and coating is caramelized.
  • 6. Let cool on baking sheet for 10-15 minutes. Taste, add a pinch of salt if desired, and serve while warm.