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Moist Lemon-Lime Bars

Moist Lemon-Lime Bars
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar, divided
  • 2¼ cups all-purpose flour, divided
  • 2 teaspoons lime zest, divided
  • 1 teaspoon lemon zest
  • ½ cup freshly squeezed lime juice
  • ½ cup freshly squeezed lemon juice
  • 4 eggs
  • ¼ cup powdered sugar

  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the melted butter, ½ cup sugar, 2 cups of flour, and a pinch of salt.
  3. Press the mixture into the bottom of a 9×13-inch pan. Bake until it becomes lightly browned, about 15 minutes.
  4. In another medium bowl, whisk together 1 teaspoon of lime zest, 1 teaspoon of lemon zest, the lemon and lime juice, eggs, the remaining ¼ cup flour, the remaining 1½ cups sugar, and a pinch of salt just until combined.
  5. Pour the lemon mixture over the baked crust and return to the oven and bake until the middle is firm, about 18 minutes.
  6. Allow to cool completely, then sprinkle the top of the bars with the powdered sugar and the remaining 1 teaspoon of lime zest.
  7. Cut into 12 bars, then serve.Moist Lemon-Lime Bars


Coconut-Almond Brittle

Coconut-Almond Brittle
Recipe type: Dessert
Serves: 8

Prep time: 
Cook time: 
Total time: 

  • ¾ cup shredded coconut (preferably unsweetened)
  • ½ cup slivered almonds
  • 1 cup granulated sugar
  • ¼ cup corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda, well sifted

  1. Generously butter a large baking sheet, set aside.
  2. Place the coconut and almonds in a large skillet and place over medium-low heat.
  3. Toast the almonds and coconut, stirring frequently until aromatic and lightly browned, about 8 minutes. Set aside.
  4. Place the sugar, corn syrup, salt, and water in a medium saucepan and place over medium heat.
  5. Cook the sugar mixture until it reaches 300ºF on a candy thermometer or when a small amount dropped into cold water separates into hard threads.
  6. Quickly stir in the butter and baking soda until incorporated followed by the almond and coconut mixture.
  7. Turn the mixture out onto the buttered baking sheet and spread until it is ¼-inch thick.
  8. If you would prefer, you can press the bottom of a buttered baking sheet down onto the brittle to spread it into an even layer.
  9. Allow the candy to cool completely, then break into pieces and enjoy.Coconut-Almond Brittle


Chocolate Chip Gingerbread Cookies

Chocolate Chip Gingerbread Cookies
Cuisine: American
Recipe type: Dessert
Serves: 1 dozen cookies

Prep time: 
Cook time: 
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  • 1 stuck unsalted butter, softened
  • 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup unsulfured molasses
  • 1½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

  1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
  2. Place the butter, ginger, brown sugar, granulated sugar, and molasses in a large bowl and beat with an electric mixer until it becomes light and fluffy, about 5 minutes.
  3. In a separate bowl, sift together the flour, cinnamon, nutmeg, cocoa powder, salt, and baking soda.
  4. Reduce the mixer speed to low. Slowly stir in the dry ingredients until mixed.
  5. Add the chocolate chips and stir just until combined.
  6. Roll the dough into 1½-inch balls and place 1-inch apart on the baking sheet.
  7. Bake the cookies until cracks begin to form on the top, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet.
  8. Transfer to a wire rack to cool completely.Chocolate Chip Gingerbread Cookies


Applesauce Oatmeal Raisin Cookies

Applesauce Oatmeal Raisin Cookies
Cuisine: American
Recipe type: Dessert
Serves: 24-30 large cookies

Prep time: 
Cook time: 
Total time: 

  • 1¾ cup rolled oats
  • 1 large egg
  • ¾ cup applesauce
  • 1½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • ½ cup sugar
  • ½ cup butter, softened
  • 1 cup raisins

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
  3. In a large bowl, combine sugars with an electric mixer on medium speed. Add butter and beat to form a paste. Add egg and applesauce, and blend until smooth. Add raisins to flour mixture. Blend at low speed just until combined.
  4. Drop dough by tablespoons onto lightly greased cookie sheets, about 2 inches apart. Bake for 12-14 minutes or until light brown. Immediately transfer to a cool, flat surface.Applesauce Oatmeal Raisin Cookies


Macaroon Kiss Cookies

  • 2 1/2 cups flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups butter
  • 6 oz. cream cheese
  • 1 1/2 cups sugar
  • 2 egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses
  1. Mix flour, baking poser and salt and half the coconut in a bowl.
  2. In a second bowl, beat butter, cream cheese, sugar, egg yolks, vanilla and orange juice.
  3. Combine well the two mixtures. Refrigerate for an hour.
  4. preheat oven to 350F.
  5. Make 2-inch balls from the dough and roll it in the rest of the coconut. Make sure it is completely covered.
  6. Place it on a baking pan and bake for about 15 minutes.
  7. Once taken out of the oven, when it is hot – stick a Hershey Kiss into each cookie.
  8. Bake again for about 1 minute.


Soft Brown Sugar Cookies


2/3 cup butter
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream

For the frosting-

1/4 cup butter
1 cup powdered sugar
2tsp Milk


In a small bowl, mix well brown sugar, eggs, vanilla extract, sour cream and butter.

In a larger bowl, mix the salt, baking powder, flour and soda.

Combine the two mixtures.

Preheat oven to 350F.

On a baking pan, create 1 inch circles of the cookie dough.

Bake for 10 minutes.

For the frosting –

Browned Butter Frosting

In a skillet over a medium heat, combine the ingredients and stir constantly until getting a “steady” frosting.


Chocolate Brownie Cookies

Yields 30-60 cookies


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 tablespoon espresso of instant coffee
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 5 ounces dark chocolate (70% minimum), broken up
  • 2 ounces unsweetened chocolate, broken up
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 375 degrees.
  2. Whisk flour, baking powder, and salt – leave to set.
  3. Whip eggs in an electric mixer.
  4.  Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
  5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
  6. Add the 2 kinds of chocolates until all melted.
  7. Turn off the heat and mix, so the chocolate and butter are combined.
  8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
  9. Fold in the flour mixture and the chocolate chips.
  10. If it doesn’t seem thick enough, set it aside for about 5 mins.
  11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
  12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
  13.  Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.