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Lemon Brownies

• Preheat the oven to 325ºF (165ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
• Place the butter in a heat-safe bowl placed over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. When the butter is melted, turn off the heat and add the white chocolate. Let stand for 3-4 minutes, then stir gently until smooth and melted. (Alternately you can melt the butter in the microwave.)
• In a large bowl, whisk together the sugar, lemon zest, eggs, egg yolk, lemon juice, oil, salt and vanilla until the sugar is dissolved and the mixture is creamy and well blended. Stir in the melted butter and white chocolate mixture until well combined. Stir in the flour just until combined.
• Transfer the batter to the baking pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs on it (not wet batter), about 18-23 minutes. Be careful not to over bake your brownies, as this will dry them out. Let the brownies cool in the pan.

Lemon Icing

• In a medium-sized bowl, whisk together the powdered sugar, salt and 1 tablespoon (15ml) of lemon juice. Add more lemon juice as needed to achieve the desired consistency. Whisk until smooth. Drizzle or spread over the cooled brownies.

Strawberry Jam

• Set aside 1/2 cup (71g) of strawberries. In a medium-sized saucepan, combine 1 1/2 cups (214g) of strawberries with the sugar and lemon juice. Cook over medium heat, stirring occasionally until the sugar dissolves and the strawberries start to release their juices. Turn the heat down and simmer until the strawberries soften and the mixture starts to thicken, about 5-7 minutes.
• In a small bowl, whisk the cornstarch and water together. Stir this mixture to the saucepan and continue simmering until the strawberries reach a jam consistency, about 1-2 minutes. Stir in the reserved strawberries, the vanilla extract and the salt. Transfer the mixture to a bowl and set aside to cool to room temperature.

Crumb Topping

• In a medium-sized bowl, whisk the flour, granulated sugar, brown sugar, oatmeal and salt together until well blended. Work the butter into the flour mixture with your fingertips, until it looks sandy with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Oatmeal Cookies

• Begin by browning half of the butter. In a medium-sized, light colored saucepan over medium heat, melt 1/2 cup (113g) of the butter and cook until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer the butter to a small bowl. Let it sit until it reaches room temperature, then refrigerate it until firm.
• Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
• In a large bowl, beat the butter, brown butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs in 2 additions, making sure each one is incorporated, then mix in the vanilla extract. On low speed, stir in the flour mixture in 2 additions, just until combined, then mix in the white chocolate pieces.
• Set aside 3 tablespoons (54g) of the cooled strawberry jam. Add dollops of the remaining strawberry jam to the cookie dough. Stir very gently, but don't mix in the jam completely. You want to see strawberry swirls in the dough. Do not over mix! Over mixing will change the texture of the cookies.
• Place 3-tablespoon sized portions of cookie dough about 3 inches apart onto the prepared cookies sheets. (I used a #24 portion scoop.*) Top each cookie with some of the crumb topping, pressing lightly to adhere. Top each one with about a half teaspoon of the reserved strawberry jam.
• Bake the cookies until the edges are golden brown and the tops are set, about 12-14 minutes. If you want to make your cookies more perfectly round, immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter on the cookie sheet over each cookie and slide it around a couple of times in a circular motion. Let the cookies cool on the pan for 1 minute, then transfer them to a cooling rack.

Coconut Syrup

• In a small saucepan combine the water, sugar and coconut flakes over medium heat. Cook, stirring occasionally until the sugar is dissolved. Set aside to cool to room temperature. Strain the cooled syrup through a sieve to remove and discard the coconut flakes.

Coconut Cake

• Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with parchment paper. Grease and flour the insides.
• In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
• In a large bowl, beat the butter and sugar together, with an electric mixer on medium speed, until pale and fluffy. Gradually add the oil and coconut extract and beat until smooth and creamy. Beat in the egg whites in 3 separate additions, making sure each one is incorporated before adding the next.
• On low speed or by hand, stir in the flour mixture in 2 additions, followed by half of the coconut milk after each addition. Mix just until combined.
• Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 23-28 minutes, being careful not to over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack. Brush the warm cake generously with coconut syrup.

Whipped Cream Cheese Frosting

• In a large bowl, stir the cream cheese with a spatula until smooth and lump-free. Beat the cream cheese and powdered sugar together, with an electric mixer on medium speed, until smooth. Mix in the coconut extract. On medium speed, gradually beat in the heavy cream. Turn the speed up to high and continue whipping until medium peaks form. Refrigerate until ready to use.
• Spread the frosting onto the top and sides of the cooled cake. Top with coconut flakes. Lightly press coconut flakes onto the sides.

Honey Butter Glaze

• In a small saucepan, melt the butter over medium-low heat. Whisk in the honey, orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired.

Honey Cake

• Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan with parchment paper. Grease and flour the insides.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda & salt.
• In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until pale and fluffy. Add the honey and beat until well blended. Mix in the egg, egg yolk and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next.
• In a small bowl, whisk the milk and sour cream together until well blended. On low speed, add the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Beat just until smooth and combined. Do not over mix.
• Transfer the batter to the cake pan. Smooth the top with a spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25-28 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack. Brush the warm cake with Honey Butter Glaze.

Whipped Cream Cheese Frosting

• In a large bowl, stir the cream cheese with a spatula until smooth and lump-free. Beat the cream cheese and powdered sugar together, with an electric mixer on medium speed, until smooth. Mix in the vanilla extract. On medium speed, gradually beat in the heavy cream. Turn the speed up to high and continue whipping until medium peaks form. Refrigerate until ready to use.

Pineapple Scones

• Preheat the oven to 375ºF. (190ºC). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
• In a small bowl, whisk together the heavy cream, pineapple juice and vanilla. Stir the heavy cream mixture into the flour and butter mixture until a shaggy dough is formed. Gently stir in the pineapple.
• Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Pat or roll the dough into a 7-inch round. Cut the dough into 8 wedges.
• Place the scones about 2 inches apart onto the prepared baking sheet. Brush the scones with egg wash. Bake until golden brown, about 18-22 minutes. Transfer the scones to a cooling rack.

Cream Cheese Icing

• In a medium-sized bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat until smooth and well combined. Whisk in the powdered sugar and pineapple juice until smooth. Drizzle the icing over the cooled scones.

• Preheat oven to 425ºF. Butter a 9-inch cast iron skillet*
• In a large bowl, sift together flour, baking powder, sugar and salt.
• Work butter into flour mixture with your fingertips, until flat dime size pieces are formed.
• Gently stir in cheese and ham.
• Stir in buttermilk a little at a time until a shaggy dough is formed.
• Turn dough out onto a lightly floured surface.
• Fold dough over onto itself a few times. Form dough into a 7-inch diameter 3/4-inch thick round.
• Using a 2 1/2-inch biscuit cutter, cut dough into seven biscuits. Press the scraps together and cut one more biscuit. If dough becomes warm at any point, chill in the refrigerator for 10-15 minutes, then proceed with recipe.
• Transfer biscuits to prepared pan. Brush with melted butter.
• Bake until biscuits are puffy and tops are golden brown, about 22-25 minutes.
• Serve immediately.