You’ve heard of deep dish pizza. Well, here I have made a deep dish chocolate chip cookie in a cast iron skillet. I recommend a slice topped with a scoop of your favorite ice cream!

Today, I went retro! Woopie Pies! Saying the name is just the start of the fun with this treat. Two chocolate cakes with a marshmallow cream center between them. The perfect amount of sweetness to satisfy any sugar craving. Not on the menu, but available by special request.

The ingredients include fresh rosemary to tempt your sense of smell, mixed into a cake-like textured cookie. The pure olive oil is not the sort for salads, but rather brings a fruity flavor without leaving your fingers greasy. For the final touch, a dusting of powered sugar.

Potato chips in a cookie? Yes! These cookies are very addictive. They bring together sugar, salt, and crunch for a savory, sweet combination of textures. I challenge you to eat just one and done.

Today, I went back to a recipe that was for my ultimate favorite cookie as a child; Chocolate Sugar cookies. These cookies have a deep chocolate flavor with crisp edges, a chewy center, and topped with a dusting of sugar. Oh, the pleasant memories these bring back.

Today I wanted a little bit of spice in the kitchen. These are glazed apple sauce cookies and have all the delight of an apple spice cake, yet a perfect handheld treat. The warm spices in the glaze bring comfort at the end of a long day. A great pairing with tea!

The best part of any donut is by far the hole. This is a baked version coated in cinnamon sugar with a vanilla glaze. It has a light and fluffy bounce to the cake-like batter. Perfect for a dunk in tea, coffee, or a big glass of cold milk.

The name comes from the crinkled texture that happens during the baking process. These rich dark chocolate cookies are baked rolled in powered sugar; something I usually do after the product comes out of the oven and cooled. Espresso is folded into the batter, making this a perfect cookie for when you need a little pick me up.

Today, I added a new cookie to my arsenal, Chocolate-dipped lemon cookies. This recipe came from The Washington Post and I have been saving it for the right time to bake. As always, I make my own personal tweak to the original recipe. A distinct lemon scent filled the kitchen as they came out of the oven! The combination of the lemon and chocolate is unexpected, but a perfect match up.

Today I went to an old world recipe for inspiration. This is a sour cream dough, that bakes up fragile and flaky. It is filled two ways; apricot preserves and raspberry preserves. Both are filled with a mixture of Crasins and walnuts blended with cinnamon, then generously topped with cinnamon sugar. These are available to order by request (pick-up only as they are too fragile to ship).