Coffee Shortbread

 Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/2 cup white baking chips

Directions
Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.

Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Recipe & picture from tasteofhome.com

Pecan Pie Muffins

 Ingredients:
1 cup of chopped pecans.
1 cup of firmly packed brown sugar.
½ cup of flour.
2 large eggs.
½ cup of melted butter.

Instructions:
Preheat the oven to 350° and place foil-baking cups in muffin pans  (do not use paper baking cups) OR use greased silicone muffin pans with no baking papers.

In a large bowl, mix together the pecans, brown sugar and flour.
Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.
Spoon the batter into cups 2/3 full and bake for 20 to 25 minutes.
Transfer to wire racks immediately after baking.
Enjoy!

my attempt

picture from 1strecipes.com

Recipe from 1strecipes.com

Cinnamon Swirl Apple Cake

For the apples
45 g (1/4c) granulated sugar
1 tsp cinnamon
2 apples peeled & diced

For the cinnamon swirl
150 g (3/4c) light brown sugar
2 tbsp cinnamon
120 g (1/2c) unsalted butter melted

For the cake
360 g (3c) plain flour
200 g (1c) caster sugar
4 tsp baking powder
300 ml (1 1/4c) whole milk
1 tsp vanilla extract
2 large eggs lightly beaten, room temperature
110 g (1/2c) unsalted butter melted & cooled slightly

For the glaze
200 g (1 3/4c) icing sugar
40 ml (3T) whole milk
______________________

Instructions
Preheat the oven to 350F (180C (160C fan)) and line an 8x10" baking tray with non-stick baking paper

For the apples
Peel and dice your apples, then whisk together the sugar and cinnamon in a small bowl. Coat the apples in the mix, then set aside

For the cinnamon swirl
In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside

For the cake
In a large mixing bowl, add the flour, sugar, and baking powder, then whisk together with a hand whisk until combined
Pour in the milk, vanilla extract, and eggs and whisk until just combined, then gently stir in the butter with a wooden spoon or rubber spatula
Fold in your apples, then pour the batter into your prepared tin, spreading it out to the edges
Dollop on the cinnamon mixture (it may need a quick stir if it's separated), then swirl it through the batter with a knife. It should sit on top of the batter, rather than sink to the bottom
Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it. The cinnamon swirl part should still be wet and gooey whilst it's hot

For the glaze
Whilst the cake is baking, make the glaze. Mix together the icing sugar and milk with a spoon until runny and smooth.
Pour the glaze over the warm cake and spread it out evenly, letting it drip down any cracks in the cake (this is the best part to eat!)
Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold
Enjoy!

Notes
Store in an airtight container for up to 3 days
When testing if the cake is done, make sure to test the cake only, as the apples and cinnamon swirl will still be wet and gooey
You can also make the glaze with water rather than milk if you prefer, you may just want to use slightly less to achieve the same consistency

Recipe & picture from fitwafflekitchen.com

Melting Moments (Cornstarch Cookies or Butter Cookies)

Ingredients
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar (+ more for dusting before serving if desired)
3/4 cup butter (salted - softened, at room temperature)

Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

Notes
Vanilla extract, almond extract, or lemon extract can be added. 

Use 1 teaspoon vanilla extract, or 1/2 teaspoon almond or lemon.
Serve them as-is, dusted with confectioners' sugar, or sandwiched together with buttercream frosting between the cookies.

Original recipe and picture from bakeitwithlove.com

Butter Swim Biscuits

Ingredients
2½ cups (312.5g) all-purpose flour

4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups  buttermilk
½ cup (1 stick) butter, melted

Instructions
Preheat the oven to 450°F.
Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour the melted butter into an 8x8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cut the unbaked dough into 9 squares (3x3 pattern). Bake for 28 minutes, or until the tops are golden brown.
Allow the butter to be absorbed into the biscuits before cutting and serving.
*Notes: You can place the baking dish on a baking sheet in case of spillover.

Recipe from iambaker.net

Homemade Vanilla Cake

Ingredients
2 1/4 cups (288g) cake flour, or all-purpose
1 1/2 cups (300g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, softened
1 cup whole milk
1/4 cup neutral oil, such as canola, vegetable, or safflower
3 large eggs
1 1/2 tablespoons (4 1/2 teaspoons) vanilla extract
1 batch Vanilla Buttercream Frosting

Method
Preheat the oven and prepare the pan:
Preheat the oven to 350°F. Butter or spray a 9x13-inch pan and line the bottom with parchment paper. If you plan to turn the cake out instead of serving it from the pan, lining it with parchment will ensure the cake releases from the pan easily.

Combine the dry ingredients:
In a large mixing bowl. whisk together the flour, sugar, baking powder, baking soda, and kosher salt.

Add the butter:
Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy texture.

Combine the wet ingredients:
In a medium-sized bowl or 4-cup measuring cup, whisk together the milk, oil, eggs, and vanilla until the ingredients are thoroughly combined and homogeneous.

Add the wet into the dry ingredients:
Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula.
Pour the batter into the prepared pan.

Bake and cool:
Bake the cake for 25 to 30 minutes until the top of the cake springs back to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.

Vanilla Cake in Other Sizes
Sure, you can make this in a 9x13-inch pan or two 9-inch rounds. But the recipe works great for a cupcakes or even a Bundt cake. For cupcakes, bake for 15 to 18 minutes. For a Bundt cake, bake for 45 to 55 minutes. You should be able to get 24 cupcakes from this recipe.

Easy Vanilla Buttercream Frosting
Ingredients
1 cup unsalted butter, room temperature
4 cups (460g) powdered sugar, divided
2 to 4 tablespoons heavy cream, divided
1 tablespoon vanilla extract
Pinch kosher salt

Method
Beat the butter:
In the bowl of a stand mixer (or a large mixing bowl and a hand mixer), beat the butter until creamy.

Add the sugar and a little cream:
Add 2 cups of the powdered sugar and 1 tablespoon of the heavy cream. Mix on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn up the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another 1 tablespoon of the cream.

Add the extract and salt:
Add the vanilla and salt and beat to combine. If the buttercream seems too stiff, beat in an additional 1 to 2 tablespoons of cream at a time. You want it to hold a peak but be soft enough to spread with little effort.

Recipes from simplyrecipes.com

Scallion Cornbread

2 tbsp. unsalted butter, melted, plus more for pan

2 tbsp. oil

1/2 c. all-purpose flour, spooned and leveled
1 c. yellow cornmeal
2 tbsp. sugar (more to taste)
2 tsp. baking powder
1 tsp. kosher salt (or 1/2t table salt)
1 1/3 c. buttermilk**
2 large egg
2 oz. Cheddar cheese, grated (about 1/2 cup) (ColbyJack)
2 scallions, sliced (shallots, thin sliced and quartered)

1/4c green bell pepper diced small, almost minced (or pepper of choice)
 
DIRECTIONS
Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets, one (8-inch) cast-iron skillet, or an 8x8 pan.
Whisk together flour, cornmeal, sugar, baking powder, salt in a bowl. Whisk together buttermilk, butter, oil, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions. 
Transfer batter to prepared pan(s), and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets, 20-25 minutes for 8x8 pan, or 23 to 25 minutes for 8-inch skillet. Serve warm.

**To make 1 cup of buttermilk substitute: add 1 tablespoon of vinegar to a liquid measuring cup. Then add milk to the 1-cup line and stir. Let sit for about 5 minutes, stir, add to recipe.

Skillet

8x8 pan

Recipe based on a recipe from countryliving.com

Pineapple Quick Bread

Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple drained, *save the juices *
1/2-3/4 cup chopped walnuts or pecans**

Pineapple Glaze
6 teaspoons powdered sugar (1/2-3/4c)

1/2 teaspoon vanilla (or to taste)
2 Tablespoons reserved pineapple juice (add more by 1/2t to desired thickness)

Instructions
Preheat oven to 350 and grease an 9×5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
Add in eggs and vanilla extract and mix for another minute on the lowest setting.
Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
Add the drained crushed pineapple and run just to blend; you can do this by hand with a spatula.
Pour into greased pan and spread evenly.
Bake for about 55 minutes.
Cool loaf completely in the pan on a wire rack before removing.
Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar, vanilla, and pineapple juice into a small bowl and mix well. Drizzle over bread.
This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness. 
** After tasting the bread we decided a 1/2-3/4c of chopped walnuts or pecans would make this taste even better so I added it to the recipe to remind me.

Original recipe (in black) from amandascookin.com