Original recipe/pics are from Sally’s Baking Addiction 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature 1 cup (200g) packed dark brown sugar* 1 large egg, at room temperature 1/3 cup (80ml) pure maple syrup* 1 teaspoon pure vanilla extract 1 teaspoon maple extract* 1 cup (130g) chopped pecans* Maple Icing 2 Tablespoons (30g) unsalted butter 1/3 cup (80ml) pure
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Original recipe/pics are from Sally’s Baking Addiction It’s chocolate! 3/4 cup (133g) unsweetened applesauce 1/2 cup (100g) granulated sugar 1/4 cup (85g) honey 2 large egg whites (or 1 large egg) 3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla) 2 teaspoons vanilla extract 1/2 cup (62g) all-purpose flour (spoon & leveled) 1/2 cup (64g)
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Original recipe/pics are from Sally’s Baking Addiction I love snickerdoodles, I love pumpkin pie spice, home run! 1/2 cup (115g) unsalted butter 1/4 cup (50g) packed light or dark brown sugar 1 cup (200g) granulated sugar, divided 1 teaspoon pure vanilla extract 6 Tablespoons (86g) pumpkin puree 1 and 1/2 cups (190g) all-purpose flour 1/4 teaspoon salt
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Original recipe/pics are from Sally’s Baking Addiction We lover our lemon flavored desserts. CRUST 3/4 cup (85g) graham cracker crumbs (about 5-6 full sheet graham crackers) 2 Tablespoons (30g) unsalted butter, melted (or melted coconut oil) FILLING 6 ounces (168g) brick-style light cream cheese, softened to room temperature 3/4 cup (181g) plain nonfat or low fat Greek yogurt,
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