10

Classic
Baking
Favorites
ESSENTIAL RECIPES ANYONE CAN MASTER
Copyright © 2020 Completely Delicious LLC. Recipes and photos by Annalise Sandberg.

All rights reserved. The contents of this book are protected by copyright. Unauthorized duplication is not
allowed without express written permission.
Table of Contents
BAKING TIPS FOR SUCCESS  4

RECIPES 5

100% Whole Wheat Bread 5

Fudge Brownies 7

Brown Butter Chocolate Chip Cookies 8

Easy Buttermilk Biscuits 10

Lemon Bars 12

Vanilla Cupcakes with Fudge Frosting 14

Mile High Apple Pie 16

Banana Crunch Muffins 18

Chocolate Sour Cream Cake 20

Yeast-Raised Doughnuts 22

SHOPPING LIST 24

HUNGRY FOR MORE?  25

 Baking Tips for Success
While these recipes are fairly basic, knowing a few tips and tricks can
sometimes make all the difference in baking! Follow these suggestions for
the most success.

Read recipe through before beginning

It's so frustrating when you start a recipe only to discover you don't have enough time
to finish, or you're missing ingredients. Reading the full recipe all the way through first
can prevent a headache later!

Measure flour correctly

If you have a digital scale, weighing flour and other ingredients ensures accuracy.
However, if you are using measuring cups for flour make sure to use the "spoon and
level" method. First, fluff flour with a spoon, then heap into measuring cup so it's
overflowing. Then run a knife along the top edge, scraping off the excess.

Have butter at the right temperature

Follow the instructions given in the recipe. If the butter should be at room
temperature, let it rest on the counter for 30-60 minutes. Your finger should leave an
indent in the butter when pressed, but shouldn't be able to push all the way through
the butter. If the butter should be cold, use it straight from the fridge.

Parchment paper is a baker's best friend

Use parchment paper instead of greasing cookie sheets or baking pans for mess-free
cleanup. Parchment paper is also my secret to keeping cake layers from sticking to the
pan. When making brownies and bars, leave excess parchment paper overhanging on
the sides to use as a sling to lift baked goods out of the pan for easy slicing.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 4

 100% Whole Wheat Bread
12 SERVINGS | 50 MINUTES

This simple and hearty loaf of bread is made with 100% whole wheat flour and a few
other pantry staples.

1 ½ cups water (355 ml) 1. In a small saucepan, heat the water, butter, and molasses
over medium heat until butter is melted. Remove from heat
2 tablespoons butter (28 grams)
and let cool for a few minutes (to 120-130°F).

¼ cup molasses (60ml)

2. In the bowl of a stand mixer fitted with a dough hook,
4 cups whole wheat flour
combine 2 cups of the flour, the salt, and yeast. Add the
(450 grams) liquids and mix on low until moistened.

2 teaspoons salt 3. Continue to mix on low and add the remaining flour ¼ cup
at a time until dough is firm (you might need a little more or
2 ¼ teaspoons active dry yeast less than 4 total cups). Knead with the mixer for 3-5 minutes
(1 envelope, 7 grams) or by hand for 5-8 minutes until dough is smooth and elastic.

4. Place dough in a greased bowl, cover with plastic wrap,

and let rise in a warm place until doubled, 1 hour. Punch
down the dough, and let sit for 10 minutes.
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 Tip: You will likely need a little
more or a little less than 4 cups
of the whole wheat flour. Every
loaf is different! Stop adding flour
when dough is still tacky to the
touch, but it doesn't hold to your
fingers when you pull away.
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 6
5. On a lightly floured surface, roll dough out into a rough
rectangle about 10 inches wide and 12 inches long. Roll up
dough and place in a greased 9x5-inch loaf pan.
6. Cover with plastic wrap and let rise again until doubled
again, 30 minutes.
7. Bake at 375°F for 30-40 minutes, until loaf is golden brown.
Let cool in pan 10 minutes, then transfer to a wire rack to let
cool completely.
 Classic Fudge Brownies
9 SERVINGS | 40 MINUTES

These homemade brownies may be basic, but they’re anything but boring. They've got a
crackly topping and soft fudgy center.

½ cup unsalted butter, cubed 1. Preheat the oven to 350°F. Grease an 8-inch square pan or
(1 stick, 113 grams) line with parchment paper.

3 ounces bittersweet chocolate, 2. In a saucepan over low heat, combine the chocolate and
chopped (85 grams) butter. Heat until melted, stirring often.

1 cup granulated sugar 3. Remove from heat and stir in the sugar. Add the eggs one
(200 grams) at a time, blending after each. Stir in vanilla.

2 large eggs
4. Add flour and salt and mix just until incorporated.
1 teaspoon vanilla extract
5. Pour the batter into the prepared pan and bake for 30-35
¾ cup all-purpose flour minutes, or until a toothpick inserted into the center comes
(90 grams) out clean. Transfer to a wire rack to cool completely before
cutting into squares.
¼ teaspoon salt

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 Brown Butter Chocolate Chip Cookies
30 SERVINGS | 25 MINUTES

Not your average chocolate chip cookies, these show-stoppers are flavored with brown
butter and a sprinkling of sea salt.

1 cup unsalted butter
(226 grams)
½ cup granulated sugar
(100 grams)
1 cup packed light or dark
brown sugar (215 grams)
1. In a medium saucepan over low heat, melt the butter.
Once melted, continue to cook until it turns golden brown.
Swirl the pan occasionally if needed so that it browns evenly.
Watch it fairly closely, as it can go from brown to burned
quickly. When the color has turned golden, small flecks
speckle the butter, and it has a nutty aroma, remove from
heat and poor into a shallow dish.

2 large eggs 2. Chill in the fridge until browned butter becomes solid. You
want it to be soft, but not melted. If it cools too hard, let it
1 teaspoon vanilla extract come back to room temperature before using.

2 ½ cups all-purpose flour 3. Preheat oven to 375°F and line a sheet pan with parchment
(300 grams) paper.

1 teaspoon baking soda 4. Beat the brown butter, sugar, and brown sugar on medium
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 8
 ½ teaspoon salt high speed with an electric mixer until light and creamy,
about 4 minutes. Add the eggs one at a time, mixing after
2 cups semi-sweet chocolate
each. Add the vanilla extract.
chips (450 grams)
5. In a separate bowl, combine the flour, baking soda, and
Coarse salt, for sprinkling
salt. Add to the wet ingredients and mix until just combined.
Add the chocolate chips and mix until incorporated.
Tip: For picture-perfect cookies,
use a scoop to portion dough into
6. Spoon by the tablespoon onto the prepared baking sheet,
even rounds, roll into balls, and
leaving 2 inches in between each cookie. Sprinkle with coarse
top with a few more chocolate
salt, if desired. Bake until golden brown, 10-12 minutes. Let
chips. When cookies are done cool for 5 minutes on the pan before removing to a wire rack
baking, use a spatula to shape to cool completely.
them back into rounds while they
7. Repeat with remaining cookie dough. Store cookies in an
are warm.
airtight container at room temperature.

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 Easy Buttermilk Biscuits
8 SERVINGS | 35 MINUTES

Buttermilk biscuits with flaky, buttery layers are so easy to make at home!

2 cups all-purpose flour 1. Preheat oven to 400°F. Line a sheet pan with parchment
(240 grams) paper.

1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons cold unsalted
butter, cubed (85 grams)
¾ - 1 cup cold buttermilk,
plus additional for brushing
(175-250 ml)
2. In a medium bowl mix together the flour, baking powder,
baking soda, and salt. Mix in the butter with a pastry cutter or
a fork until mixture resembles coarse meal.
3. Add ¾ cup buttermilk and stir until the dough starts to
come together. Add more buttermilk a tablespoon at a time if
needed to bring the dough together (¾ cup + 2 tablespoons is
the perfect amount for me).
4. Dump dough out onto a clean work surface and bring the
dough together with your hands, kneading it gently until it
comes together in a ball.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 10

 Tip: Flattening and folding the
dough on top of itself creates lots
of flaky layers. Don't skip this
step!
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5. Pat dough to about 1-2 inches thick. Fold one half of the
dough over onto the other half. Flatten again to 1-2 inches
thick. Repeat 5 times.
6. Roll or pat dough to 1 inch thick. Cut dough into rounds
with a lightly floured cutter. (I usually use a 3 or 3½-inch
round cutter, which yields 8 biscuits) Gently bring scraps
together, flatten and cut a few more rounds.
7. Place on the prepared baking sheet about 2 inches apart.
Brush with buttermilk.
8. Bake until golden brown, about 15-20 minutes. Serve
immediately. Store leftovers in an airtight container at room
temperature for up to 3 days.
 Lemon Bars
16 SERVINGS | 70 MINUTES

Classic lemon bars with a buttery shortbread crust, tart lemon filling, and powdered
sugar topping are always a crowd favorite!

FOR CRUST: 1. Preheat oven to 350°F and line a 9-inch square baking pan
with parchment paper or greased foil.
1 cup unsalted butter, room
temperature (226 grams) 2. To prepare the crust, beat the butter and sugar together
with an electric mixer until light and creamy, 2-3 minutes on
½ cup granulated sugar
high.
(100 grams )
3. Add flour and salt and mix until the dough comes together.
2 cups all-purpose flour
(240 grams)
4. Press evenly into the prepared sheet pan and bake until it
just starts to turn golden brown, 15-20 minutes.
½ teaspoon coarse salt

FOR FILLING: 5. Let cool for about 15 minutes before adding filling.

4 large eggs 6. To make the filling, whisk together the eggs, sugar, lemon
juice, lemon zest, and flour until smooth.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 12

 1 ½ cups granulated sugar
(300 grams)
⅔ cup freshly squeezed lemon
juice (190 ml, 2-3 lemons)
7. Pour on top of the cooled crust.
8. Bake for a few minutes past the point when the center is
set (if you jiggle the pan, the center should not move), about
30-35 minutes.

Zest of 2 lemons 9. Cool in the pan for 15 minutes, then lift out of the pan with
the parchment paper or foil, and transfer to a wire rack to
½ cup all-purpose flour
cool completely before serving. You can chill in the fridge to
(60 grams)
cool faster.
Powdered sugar, for dusting
10. Dust the top of the bars with powdered sugar, then
slice and serve.
Tip: Using a 9-inch square pan
instead of a 9x13-inch pan creates
thicker, more generous bars.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 13

 Vanilla Cupcakes with Fudge Frosting
24 SERVINGS | 50 MINUTES

Soft and fluffy vanilla cupcakes topped with the richest fudge buttercream frosting are a
treat everyone will love!

FOR CUPCAKES:
2 cups cake flour, sifted
(240 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room
temperature (113 grams)
1 cup granulated sugar
(100 grams)
1. Preheat oven to 350°F. Line cupcake pan with liners or
grease well.
2. To make the cupcakes, sift together the flour, baking
powder, baking soda and salt in a bowl. Set aside.
3. With an electric mixer, cream together the butter and sugar
until light and fluffy, about 3 minutes. Beat in vanilla.
4. Add eggs one a time, mixing after each.
5. Add flour mixture in three batches, alternating with the
buttermilk, and ending with the flour mixture. Mix until just
combined after each addition.
6. Fill each cupcake liner to a scant ⅔ full (I use a #20, 3

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 14

 1 teaspoon vanilla extract tablespoon cookie scoop).

2 large eggs
1 cup buttermilk (250 ml)
FOR FROSTING:
6 ounces unsweetened
chocolate, melted (170 grams)
7. Bake until golden and tops bounce back when gently
pressed, about 12-15 minutes. Cool in the pan for about 5
minutes and then transfer to a rack to cool completely.
8. To make the frosting, add all ingredients to the bowl of a
food processor and process until smooth, pausing to scrape
down the bowl once.

4 ½ cups powdered sugar 9. Frost cupcakes as desired.

(510 grams)

1 ½ cups unsalted butter, room

temperature (340 grams)

4-6 tablespoons milk

1 tablespoon vanilla extract

Tip: You can use an electric mixer

to make the frosting, but know
the frosting will have a lighter
color and fluffier texture.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 15

 Mile High Apple Pie
12 SERVINGS | 3 HOURS 45 MINUTES

This deep-dish apple pie is a crowd pleaser for sure! Plus, my foolproof pie crust has the
best buttery flavor and flakiest layers.

FOR CRUST:
2 ½ cups all-purpose flour
(300 grams)
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold and
cut into cubes (226 grams)
½ cup cold buttermilk (118 ml)
1. To make the pie crust, combine the flour, sugar, and salt in
a bowl. Add the cubed butter and toss to coat.
2. Dump the mixture out onto a clean surface and use a
rolling pin to roll the butter into thin sheets, combining it with
the flour. Use a bench scraper to scrape the rolling pin and
bring the mixture back into a pile as necessary. Continue until
all of the butter is incorporated into the flour. Mixture will be
very flaky.
3. Return mixture to the bowl and place in the freezer for 10
minutes to chill the butter.

FOR FILLING: 4. Remove from freezer and add the cold buttermilk. Stir the
mixture until it comes together into a ball. If mixture is too
5 ½ lbs apples, peeled and sliced
dry, add additional buttermilk a teaspoon at a time.
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 16
 into ¼-inch pieces
(2.6 kg, ~16 medium apples)
2 lemons, juiced
1 cup granulated sugar
(200 grams)
¼ cup + 2 tablespoons all-
purpose flour (50 grams)
3 teaspoons cinnamon, divided
1 large egg + 1 teaspoon water,
for egg wash
2 tablespoons granulated sugar,
for sprinkling
Tip: The best apples to bake with
are ones that are tart, firm, and
won’t break down in the oven.
Granny smith, jonagold, jonathan,
gala, honeycrisp, and pink lady
are all great varieties to choose
from.
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 17
5. Divide the dough in half and shape into disks. Wrap each
disk in plastic wrap and chill in the fridge for at least 1 hour
and up to 5 days.
6. To prepare the filling, in a large skillet add the apple slices,
lemon juice, 1 cup sugar, the flour and 2 teaspoons of the
cinnamon. Set over medium high heat.
7. Simmer until apples are soft but still hold their shape
and the juices have thickened, about 15 minutes, stirring
frequently. Set aside to cool.
8. Preheat oven to 400°F.
9. Let the dough rest at room temperature for five minutes.
On a lightly floured surface, roll out the dough into a rough
13-inch circle. Transfer dough to 9-inch pie dish. Roll out the
second disk of dough.
10. Dump the cooled apple pie filling into the bottom
crust. Transfer the second crust to the top of the pie. Trim
edges to about 1 inch.
11. Fold the edges of the top and bottom crusts together
and use your index fingers and thumb to pinch into a
pattern. Brush with egg wash. Combine remaining sugar and
cinnamon and sprinkle over the pie. Cut a few slits in the
crust as vents for steam.
12. Place pie on a sheet pan and bake pie until golden on
top and filling bubbles through vents, about 1 hour. If crust
browns too quickly, cover loosely with foil.
13. Let the baked pie cool to room temperature on a wire
rack for several hours before serving, to allow the filling to
finish thickening.
14. Serve with whipped cream or vanilla ice cream, if
desired.
 Banana Crunch Muffins
12 SERVINGS | 40 MINUTES

Banana bread muffins loaded up with granola, coconut, and walnuts. They are perfect
for breakfast or a snack any time of day!

1 ½ cups all-purpose flour 1. Preheat oven to 350°F. Line a muffin pan with cupcake
(180 grams) liners, or grease with nonstick spray.

¾ cup granulated sugar 2. Combine the flour, sugar, baking powder, baking soda and
(150 grams) salt in a large bowl.

1 teaspoon baking powder 3. In a separate bowl combine the butter, egg, milk, vanilla,
and mashed bananas.
½ teaspoon baking soda

4. Add the banana mixture to the flour mixture until just

¼ teaspoon salt
combined. Do not over mix.
½ cup unsalted butter, melted
and cooled (113 grams) 5. Fold in the walnuts, granola, and coconut.

1 large egg 6. Fill prepared muffin pan to about ¾ full with batter.
Sprinkle with additional walnuts, granola, and coconut if

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 18

 ⅓ cup milk (80 ml) desired.

1 teaspoon vanilla extract 7. Bake for 25 minutes or until a toothpick inserted into
the center comes out clean. Let cool in the pan until just
1 cup mashed banana
cool enough to handle, then transfer to a wire rack to cool
(~2 medium bananas)
completely.
½ cup walnuts, chopped (80 ml)

½ cup granola (56 grams)

½ cup shredded coconut,

sweetened or unsweetend
(56 grams)

Tips: Use any kind of granola you

like, and in a pinch old-fashioned
rolled oats work too.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 19

 Chocolate Sour Cream Cake
10 SERVINGS | 1 HOUR 5 MINUTES

The secret ingredient in this rich and moist chocolate cake with silky frosting is sour
cream!

FOR CAKE: 1. To make the cake, preheat oven to 350°F. Butter and
flour two 8-inch or 9-inch cake pans and line bottoms with
1 ¼ cups hot coffee (295 ml)
parchment paper.

1 cup unsweetened cocoa

powder (110 grams)
2 ½ cups all-purpose flour
(330 grams)
1 ¼ teaspoons salt
2 ½ teaspoons baking soda
2 cups granulated sugar
(400 grams)
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 20
2. In a bowl, whisk together the coffee and cocoa powder
until no lumps remain. Set aside. In another bowl, sift
together the flour, salt, and baking soda.
3. In a large bowl, beat the sugar and eggs together until
smooth and pale yellow in color. Stir in the sour cream,
followed by the vegetable oil. Add the flour mixture all at once
and stir until combined. Stir in the cocoa mixture and mix
until smooth.
4. Divide the batter evenly between the prepared cake pans
and bake until a toothpick inserted into the center comes
 3 large eggs out clean, about 25-35 minutes. Let cool in the pan for 10
minutes, then remove and place on a wire rack to cool
1 ¼ cups sour cream
completely.
(282 grams)
5. To make the frosting, melt the chocolate and instant
1 cup vegetable oil (250 ml)
espresso (if using) in a bowl placed over a pan of simmering
FOR FROSTING: water. Remove from heat and let cool for about 10 minutes.

15 ounces semi-sweet
chocolate, chopped (425 grams)
1 ¼ teaspoons instant espresso,
optional
2 cups sour cream, at room
temperature (450 grams)
¼ cup light corn syrup (60 ml)
1 teaspoon vanilla extract
6. In another bowl, combine the sour cream, vanilla extract,
and corn syrup. Add the chocolate mixture and stir until
smooth. The icing will have a thin consistency. Refrigerating it
for about 10-15 minutes will help it firm up a bit.
7. To frost the cake, place one cake layer on a cake stand or
plate and cover the top with about ⅔ cup of the icing. Place
the other cake layer on top and frost the entire cake. Store
the cake in the fridge until ready to serve, along with any
leftovers.

Tip: For the fluffiest texture and

best rise, use room temperature
eggs and sour cream. This will
help them combine better with
the other ingredients. To get them
to room temperature, set them on
the counter 30-60 minutes before
baking.

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 21

 Yeast-Raised Doughnuts
24 SERVINGS | 1 HOUR 35 MINUTES

Soft and fluffy raised doughnuts served up three ways— with cinnamon-sugar, vanilla
glaze, and chocolate with sprinkles.

FOR DOUGHNUTS: 1. In a small saucepan set over low heat, warm the milk and
butter until butter is melted. Remove from heat and let sit for
1 cup whole milk (237 ml)
about 5 minutes, or until mixture is 110-120°F.

⅓ cup unsalte d butte r

(75 grams)
4 cups all-purpose flour
(480 grams)
2 ¼ teaspoons active dry yeast
(1 envelope, 7 grams)
½ teaspoon salt
¼ cup granulated sugar
(50 grams)
2. In the bowl of a stand mixer fitted with a dough hook,
combine two cups of the flour with the yeast, salt, and
sugar. Add the warmed milk mixture and the eggs and mix
until combined. With the mixer on medium speed, add the
remaining flour ¼ cup at a time until dough is thick but still
slightly sticky to the touch. Continue to knead on medium
speed until smooth and elastic, about 4-5 minutes. Place
dough in a greased bowl, cover with plastic wrap, and let rise
in a warm place until doubled, about 1 hour.
3. Gently punch down dough to release gases and let sit for

Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 22

 2 large eggs, lightly beaten
Vegetable oil, for frying
CINNAMON-SUGAR TOPPING:
1 cup granulated sugar
(200 grams)
1 tablespoon ground cinnamon
VANILLA GLAZE:
2 cups powdered sugar, sifted
(226 grams)
3-5 tablespoons milk
2 teaspoons vanilla extract
CHOCOLATE GLAZE:
⅓ cup unsalted butter, at room
temperature (75 grams)
¼ cup whole milk (60 ml)
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate,
chopped (113 grams)
2 cups powdered sugar, sifted
(226 grams)
Sprinkles, for decoration
Tip: Each topping recipe makes
enough for the entire batch of
doughnuts.
Copyright ©2020 CLASSIC BAKING FAVORITES — COMPLETELY DELICIOUS 23
about 5 minutes. On a very lightly floured surface, roll the
dough out into a circle about ½ inch thick. Use a 3 or 3 ½-inch
round cutter to cut dough into circles. Use a smaller cutter,
about 1 inch, to cut out the doughnut holes. Place on a sheet
pan lined with parchment, cover with plastic wrap, and let
rise in a warm place until puffed, about 30 minutes.
4. Fill a heavy bottomed pan with vegetable oil at least
4 inches deep and place over medium high heat. Insert a
thermometer and heat to 370°F.
5. When oil is hot, fry doughnuts in small batches until
golden brown, about 2 minutes on each side, flipping halfway
through. Remove doughnuts with a slotted spoon to paper
towels to drain. Top doughnuts as desired.
6. To cover with cinnamon sugar: Combine the granulated
sugar and cinnamon in a small bowl. Dip hot doughnuts
into the sugar, flipping them over until they are completely
covered. Use a spoon if necessary. Serve immediately.
7. To cover with vanilla glaze: Whisk together the sifted
powdered sugar, 3 tablespoons of the milk, and the vanilla
extract until smooth and no lumps remain. Add more milk as
needed to reach a desired consistency. Dip tops of doughnuts
into the glaze, then invert and place on a wire rack set over
a sheet pan to catch any drips. Let sit 30 minutes to firm up
before serving.
8. To cover with chocolate glaze: In a small saucepan over
medium low heat, warm the butter, milk, corn syrup and
vanilla until the butter is melted, stirring until smooth. Add
the chopped chocolate and stir until smooth and melted.
Remove from heat and add the sifted powdered sugar.
9. Dip tops of doughnuts into the glaze, then invert and
place on a wire rack set over a sheet pan to catch any drips.
Decorate with sprinkles, if desired. Let sit 30 minutes to firm
up before serving.
Shopping List
pantry dairy other
❒ All-purpose flour ❒ Unsalted butter ❒ Eggs
❒ Whole wheat flour ❒ Buttermilk ❒ Coffee
❒ Cake Flour ❒ Whole milk ❒
❒ Granulated sugar ❒ Sour Cream ❒
❒ Light or dark brown sugar ❒ ❒
❒ Powdered sugar ❒ ❒
❒ Salt ❒ ❒
❒ Baking powder ❒ ❒
❒ Baking soda ❒
❒ Active dry yeast produce ❒
❒ Cocoa powder ❒ Lemons ❒
❒ Bittersweet chocolate ❒ Apples ❒
❒ Semi-sweet chocolate ❒ Bananas ❒
chips ❒ ❒
❒ Unsweetened chocolate ❒ ❒
❒ Vanilla extract ❒ ❒
❒ Molasses ❒ ❒
❒ Vegetable oil ❒ ❒
❒ Light corn syrup ❒ ❒
❒ Ground cinnamon ❒ ❒
❒ Walnuts ❒
❒ Granola household ❒
❒ Shredded coconut ❒ Non-stick baking spray ❒
❒ Instant espresso ❒ Parchment paper ❒
❒ ❒ Cupcake liners ❒
❒ ❒ ❒
❒ ❒ ❒
❒ ❒ ❒
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