Chocolate Cream-Filled Brownies Ingredients: For the Brownie Layer: 1 cup unsalted butter, melted 1 1/2 cups granulated sugar 1 tsp vanilla extract 3 large eggs 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 1/2 tsp baking powder For the Cream Filling: 8 oz cream cheese, softened 1/4 cup powdered sugar 1/2 tsp vanilla extract 1 cup heavy cream For the Topping: 2 tbsp cocoa powder A pinch of powdered sugar (optional) Instructions: Make the Brownie Layer: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper. In a bowl, mix melted butter, sugar, and vanilla extract. Add in the eggs one at a time, beating well after each addition. Add Dry Ingredients: Sift together flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Pour the brownie batter into the prepared pan and spread it evenly. Bake the Brownies: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan. Prepare the Cream Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined and smooth. Assemble the Brownies: Once the brownies are completely cooled, spread the cream filling over the brownie layer. Smooth it out evenly. Top with Cocoa Powder: Dust the top with a light layer of cocoa powder for decoration. Optionally, sprinkle some powdered sugar for an extra touch. These chocolate cream-filled brownies are a perfect combination of fudgy and creamy textures, making them an irresistible dessert for any occasion. Enjoy every bite of this decadent treat!

Moist and Fluffy Vanilla Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup (180ml) whole milk (or buttermilk for extra moisture), at room temperature

• 1 cup (230g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 1–2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt
• Optional: Gel food coloring for decorating

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until fully combined.

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed until just combined. Do not overmix—the batter should be smooth and silky.

1. Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full (use a cookie scoop or spoon for even distribution).

1. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Make the Vanilla Buttercream Frosting
4. In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
5. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until fluffy.
6. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and spreadable. If the frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
7. Optional: Add gel food coloring to tint the frosting as desired.

8. ---

9. Assemble and Decorate
10. Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or spread the frosting with a knife.
11. Add sprinkles, edible pearls, or other decorations if desired.
12.  

OLD FASHIONED SOUR CREAM COOKIES

1/2 cup Crisco shortening
1 cup granulated sugar
1 large egg
1 tsp. Farm Stand Pure Vanilla
2 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. fresh grated Nutmeg or ground nutmeg
1/2 cup full fat sour cream
Granulated sugar for dusting



Preheat oven to 425F degrees. Line a cookie sheet with parchment paper.

In the bowl of your stand mixer, cream together the shortening and sugar for about 2 minutes.
Add eggs and vanilla and mix thoroughly.

In another bowl, whisk together the flour, baking powder, salt and nutmeg. Add the flour mixture to the wet ingredients, alternating with the sour cream and mix until just combined. Scrape the sides and bottom of the bowl and mix again until completely combined. Don’t overmix.

Add some flour to a flat surface, roll dough out to 1/4" thickness. Cut the dough with a 2" round cookie cutter and place on prepared baking sheet. Sprinkle each round of dough generously with sugar.

Bake 8-10 minutes or until lightly browned.
Cool on the pan for 1 minute before removing to a wire rack to cool completely.

Store leftover cookies in an airtight container.