Brioche Donuts

Another recipe from the Great British Bake Off. One thing I appreciate about the show is how accessible they make baking to people who might not normally try. Paul Hollywood and Mary Berry make everything seem so simple, and truth is baking really can be simple IF you follow the directions and have patience (which I usually have none). Let get into these Brioche Donuts. I essentially followed the recipe from  Great British Bake off, but with the chocolate donuts I decided to use ganache instead of whole chocolate.




  • 2 oz heavy cream
  • 2 ½ oz bittersweet chocolate


  1. Bring the cream to a boil and then pour over the bittersweet chocolate. Whisk together until shiny and smooth.
  2. Allow to cool in the fridge and you can scoop it for the filling. Then microwave it for about 30 seconds and you can use it to dip the top of the donuts.



  • 9 oz bread flour
  • 4 grams salt
  • 1 oz sugar
  • 5 grams instant yeast
  • 2 1/3 oz whole milk, warmed
  • 2 eggs
  • 4 ½ oz unsalted butter, soft


  1. Place the flour, sugar and salt (to one side) in a mixing bowl of stand mixer fitted with a dough hook. Add the yeast to the other side of the bowl. Add the warmed milk and eggs and mix on low for two minutes, then on move up to a medium speed for about 8-10 minutes.
  2. Add the soften butter to the dough in pieces and keep mixing for about 5-6 minutes, periodically you’ll want to stop and scrap down to ensure that the butter is completely mixed in. The dough will be very soft but if you check the gluten window it should be developed.
  3. Place the dough in a bowl, cover with plastic wrap and let it rest in the fridge over night. This will allow the yeast to proof slowly but also firm up the dough so you can handle it.
  4. Tip the dough out onto a floured counter and knead it a few times.
  5. Dived the dough into 1 oz portions (I got 19 pieces) and flatten each portion slightly. Place your filling (in my case I used either a scoop of ganache or raspberries stuffed with blueberries) in the center of the dough disc. Then fold the dough up and over the filling and shape each portion into a ball. You’ll want to keep the two flavors separated and allow to proof at room temperature for 20 minutes.
  6. Preheat your deep fryer to 340 F.
  7. Fry your donuts on each side for about 3 minutes and remove using a slotted spoon.
  8. To decorate I rolled the fruit donuts in sugar and I dipped the chocolate donuts in the remaining ganache.
  9. Let set, enjoy with a cup of coffee!


My friend Sophie once said “If Challah is the king of bread, Brioche would be the queen”  this is how I like to think of it, Brioche is rich, buttery and eggy. I once heard someone say that brioche isn’t that big of a deal because it’s “just the bread you use for French toast” and I couldn’t disagree more. Brioche is SO versatile that I’m glad I attempted these donuts because now that I have the yeast and bread flour for the brioche I’m pretty sure you can expect to see more brioche recipes from me in the future. I truly enjoy teaching others how to prepare recipes and with these chocolate brioche donuts I had my robot make the ganache. Now ganache is a simple two ingredient process, but I loved being in the kitchen with him. Not only did he make the ganache he helped me fill and form the donuts and as I fried them, he finished them off by rolling them in the sugar. More importantly he helped me eat them!

Chocolate Cream Pie

I can’t get over this chocolate cream pie, the filling came out so smooth and the addition of coffee really adds a richness to the chocolate. I essentially followed Ina Garten’s recipe for chocolate banana cream pie but then left out the bananas; but truly that could be something fun for another day.IMG_1681



  • 2 cups graham cracker crumb (I used 9 crackers and crushed them in a food processor)
  • ¼ cup sugar
  • ¼ tsp ground cinnamon
  • 6 tablespoons unsalted butter, melted


  1. For the crust, combine everything in a bowl and mixed together. Press the mixture into a 9” pie pan (Ina’s recipe calls for an 11-inch false bottom tart pan, this is likely why I had extra.)
  2. Bake for 10 minutes at 350 degrees, then set aside to cool completely.



  • ¾ cup sugar
  • 5 yolks
  • 1/3 cup of cornstarch
  • 1 teaspoon kosher salt
  • 4 cups whole milk, scalded
  • 7 ounces of bittersweet chocolate
  • 2 tablespoons unsalted butter, diced
  • Splash of Vanilla extract
  • 1 tablespoon coffee liqueur (I used 1 tablespoon of cold brew concentrate)


  1. Bring the milk to a slight boil.
  2. Meanwhile, whisk together the yolks, sugar, salt and cornstarch.
  3. When the milk is hot, pour it slowly into the egg mixture while constantly and vigoursly whisking to avoid scrambled eggs. Put back into the pot over a medium to low heat and whisk until thickened (this might take about 5 minutes).
  4. When thickened, remove from the heat and pour over chopped chocolate. Whisk in the vanilla, butter and coffee. Run through a sieve.
  5. To get your filling really smooth you can run it through a food processor. This isn’t completely necessary, but you’ll get a beautifully smooth filling.
  6. Pour into baked shell and allow to set in the refrigerator for at least 4 hours.


I made this as a not so secret surprise for my darling robot when he came home from a business trip. I’m absolutely in love with this pie, I’ve had chocolate silk pies before, but the addition of the coffee really makes it something special. I used to be so terrible at making graham cracker crusts but with a bit of practice I got the hang of it, truthfully you really need to make sure you get the correct texture before attempting to push it into your pie tin; or just buy one of those ready-made crust from the store. I know as a pastry cook, I probably should insist on doing it by hand but honestly if it’s going to frustrate you, I say take the easy way out. Dessert should be fun.

Ina’s original recipe calls for using an 11-inch tart pan, I didn’t have one of those lying around to use so I made mine in a 9-inch pan and I had left over filling. You could pour the filling into little cups and eat it like pudding, or you can do what I did and use tiny ready-made crusts for mini pies. I think these would be so cute for a party to just have a cake stand filled with mini pies.


Religieuse-Nun Cream puffs

You know what sounds fun? Taking a perfectly relaxing hobby such as baking and giving yourself a time limit. I admit when I sit on my comfy couch with my puppy and sipping my coffee I find myself sometimes thinking “I could do that”. You would think I wouldn’t been so cocky given what happened with my attempt at the Swedish Princess cake but regardless I found myself on a lazy Sunday afternoon deciding to try my hand at Religieuse- nun shaped cream puffs from series 4 episode 7 of the Great British Bake Off.

First the recipe, just in case that is what you are looking for, then on to my thoughts.


Choux Ingredients

  • 2 ¼  oz butter
  • 5 oz water
  • 2 ½ oz flour
  • 2 egg


  1. Preheat your oven to 425 F and line a sheet pan with a sheet of parchment.
  2. In a medium sized pot combine the water and butter and bring to a boil. Remove from heat.
  3. Add the flour and stir vigorously with a wooden spoon until the mixture comes together and forms a ball of dough. Return to the heat and cook over low heat, constantly stirring.
  4. Remove from the heat and leave to cool slightly, gradually add the eggs and beat well between each addition to form a smooth and shiney paste. (Note: Here is where my method differs from the way the bakers did it on the show. I don’t know how much information Mary’s recipe gave them but what I like to do is before adding the eggs I will toss my dough into my mixer with a paddle attachment and beat on low. If you come to the bowl at eye level you should see steam rising from the bowl, when the steam stops that is when you can add the eggs.)
  5. Scoop your mixture into a piping bag fitted with a round piping tip. I used Ateco #
  6. Holding your bag straight pipe rounds; this recipe has enough to pipe 8 large round and 8 smaller rounds. Dip your finger tip into some water and smooth over the top of each round.
  7. Bake in your preheated oven for 10 minutes. Reduce the temp down to 375 F and bake for another 10-15 Minutes.
  8. Remove the buns from the oven and with a skewer pierce each bun to allow the steam to escape. Return to the oven for another 5 minutes to dry them out.
  9. Remove from the oven and allow to cool completely.

Pastry Cream Ingredients

  • 18 fl oz whole milk
  • 1 vanilla bean pod (I replaced this with 1 teaspoon of vanilla extract because vanilla beans are expensive)
  • 6 egg yolks
  • 2 ½ oz sugar
  • ¾ oz cornstarch
  • 1 oz flour


  1. Bring the milk gradually to a boil. (If you’re fancy and have a vanilla bean scrape the seeds and add them to the milk at this point.) Remove from heat.
  2. In a medium bowl, whisk together the yolks and sugar until pale. Add the cornstarch and flour ( I added my extract to this mixture)
  3. Pour a bit of the hot milk into the egg mixture, whisking constantly. Pour this mixture back into the pot.
  4. Whisk over medium heat and cook for about a minute, it will thicken.
  5. Pour your pastry cream into a bowl (I like to pour it through a sieve to make sure that there aren’t any eggs bits) and cover with plastic wrap, touching the plastic wrap to the custard to prevent a skin from developing. Place in the fridge to chill.

Ganache Ingredients

  • 5 ounces heavy cream
  • 7 oz chocolate (broken into pieces)


  1. Bring the cream to a boil in a small pan, remove from heat. Add the chocolate and whisk until melted and shiny.
  2. Transfer to a bowl and leave to cool. Place in the fridge to chill until the ganache has thickened to a spreadable consistency.
  3. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency.



  1. Whisk 5 ounces of heavy cream until soft peaks form the whisk is removed.
  2. Spoon the cold pastry cream into a piping bag fitted with a long thin tip. Fill the choux with pastry cream.
  3. Dip the filled buns into the chocolate ganache to coat the top half of the buns. Place the small buns on top of the larger buns. (this is where you’ll be glad you smoothed the top of your buns!)
  4. Pipe lines of cream around the middle of your Religieuse where the buns meet.

These are so precious they remind me of my tiny kitten Fiona (I suppose she’s not really a kitten anymore considering she three but she’s so tiny. She’s a tuxedo kitten so these tiny little puffs of pastry, cream and ganache remind me of her.)

So I had to do this challenge a bit differently than how I would normally make pate a choux because I realized I don’t know if contestants wash their dishes as they go about their challenge. As mentioned in the recipe I would normally use my mixer for cooling down the dough and incorporating the eggs but then my bowl would be dirty and I wouldn’t be able to whip of the whipped cream. I supposed I could always whisk the whip cream by hand but that would take longer and seeing as we were attempting to stay in a time constraint that didn’t seem advisable.


Obviously this wasn’t as difficult because I didn’t have cameras in my face, I actually already know how to make the separate components and I have nothing to lose if I run out of time; but I also don’t have the benefit of Mel and Sue cheering me on from the sidelines. What I will say is that at least the time limits are reasonable, or at least that one was–I might do a few more challenges to test this theory. I watched an episode of Nailed it on Netflix this weekend and the whole episode stressed me out. The work they were being asked to do seemed impossible given the amount of time they were given, especially when you consider that they sometimes have to still make the cake.

Overall, I finished with 20 minutes to spare so I’d say that this challenge was reasonable. Best part is that I got to eat ganache dipped cream puffs!




Swedish Princess Cake

I finally started watching “The Great British Bake Off” on Netflix, I’ll admit I heard of it before but didn’t have much interest in it because I don’t really tend to like baking competitions. I watch them and they just seem really fabricated but then again admittedly I know a few people who have been on them and know that there is a little bit of TV magic that comes into play. GBBO has an entirely different feel to it though. I put on the Christmas special one day while I was working on some cupcakes in my free time and found myself completely enamored. From what I understand there’s no prize money, the only prize is being named the best amateur baker and a stunning glass cake plate so these people aren’t baking for $10,000 they are baking for the LOVE of baking. The technical challenge is really exciting to me as well because it reminds me of being in pastry school, read the recipe, scale things out, read through the recipe again.

The show has really inspired me to get back into my kitchen and find my bliss in pastry. My mother’s birthday was this week so I decided to prepare a Swedish princess cake  (season 1 episode 6). Now I did not follow Mary Berry’s recipe for this one because I decided to do a smaller version as it was just family for my mom’s birthday dinner but I thought this would be something that would be elegant and special for my mom’s special day.

There are a few different steps to this cake, full disclosure I did not make my own marzipan, but you can whip most of this recipe up in no time. I believe that this doesn’t count as a traditional Swedish princess cake because I have made my own almond cake recipe but here we go. I know I hate really long blog posts when I’m just looking for a recipe so this is for a 6” Swedish Princess Cake:


Almond Cake


  • 1 cup flour
  • ⅛ cup almond meal
  • ½ Cup whole milk, room temp
  • 3 eggs, at room temp
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 6 oz sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon salt
  • 6 tablespoon butter

Prep: Preheat your oven to 350 F. Spray two 6-inch round cake pans with pan coating and line the bottom of the pans with parchment.


  1. Combine milk, eggs, and extracts and stir together. Set aside.
  2. In your mixer combine flours, sugar, baking powder and salt. Add the butter in small chunks, mixing at a slow speed until the mixture resembles moist crumbs.
  3. Add half of the milk mixture slowly and beat at medium speed for about 1 minute. Scrape down.
  4. Add the remaining milk mixture and beat for 30 seconds more, try not to over mix.
  5. Divide the batter evenly between your prepared pans.
  6. Bake until the cake bounces back when tapped about 25 minutes.  
  7. While your cake bakes prepare your pastry cream!


Pastry cream:


  • ½ cup milk
  • ½ cup cream
  • 2 ½ yolks
  • 1 ½ tablespoon cornstarch
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • 2 tablespoon butter (cold, kept in the fridge until your ready to use and cut into small pieces)


  1. In a saucepan, bring the milk and cream to a simmer over a medium-high heat.
  2. In a medium sized bowl combine the yolks, sugar, cornstarch and vanilla. Whisk until smooth.
  3. Add half of the scalded milk to the bowl containing the egg mixture. Whisk CONSTANTLY while adding the scalded milk or you’ll end up with sugary scrambled eggs which is not yummy.
  4. Pour the egg mixture back into the saucepan containing the remaining milk. Whisk over medium heat.
  5. Continue whisking constantly for about 2-4 minutes, until the mixture is thickened.
  6. Removed from the heat and whisk in the cold butter. Continue whisking until the butter has melted in.
  7. Transfer to another bowl and allow it cool completely. (I like the pour it through a sieve to be sure there are no egg-y bits)
  8. Cover and refrigerate for a couple hours before using. Be sure to cover with plastic film, have the film touching your pastry cream or it will develop a skin.

Whipped cream:


  • 1 ½ cup heavy cream
  • 1 ½ tablespoon sugar
  • 1 teaspoon vanilla


  1. In a chilled bowl, combine ingredients. Whip to stiff peaks.


  1. Gather your components.
  2. Trim the tops of your cake and spread raspberry jam onto the middle layer.
  3. Put a portion, maybe a generous spoonful, of your pastry cream and fold into the whipped cream.
  4. Spread the remaining pastry cream on top of the raspberry jam.
  5. Stack the other cake layer on top sandwiching the pastry cream and raspberry jam.
  6. Frost the cake with the remaining whipped cream, spoon a hefty amount on top to cream a dome. (at this point I stuck my cake in the freezer)
  7. Roll out your marzipan, you’ll want to dust it with powdered sugar so that it doesn’t stick. Drape over your domed cake. Smooth it down the sides as you would with fondant. Cut off any excess at the bottom, enjoy as a snack.
  8. Dust with powdered sugar and add a marzipan rose if you’ve made one.


This is my first attempt at a Swedish Princess Cake, and can I just say…it was a complete and utter disaster. Don’t let the pretty photo fool you, this cake had me annoyed. As a former pastry cook I looked at the recipe and said, “Yeah I can handle that.” My whipped cream was melting all over the place, I rolled the marzipan too thin, my filling was coming out. I felt defeated. Then I told myself “it’s just cake” my sweet robot assured me that it was ok that I was getting frustrated. I took a deep breath and told myself I would just have to step away from tradition. So I scraped the whipped cream off and instead covered the cake in a swiss buttercream. True it’s not as light as whipped cream but it kept the pastry cream contained.

I had already covered the cake once in marzipan when I decided to redo everything so I had to peeled the marzipan off and wipe as much of the whipped cream as I possibly could. I thought it was ruined, but honestly after I wiped the cream off, I covered my hands in powdered sugar and worked in a bit of untouched marzipan and it came back. Sometimes things happen, it can happen to any baker, I had a minor flip out and then pulled myself back together and made the cake. It probably helped that I had scraps to snack on. All in all it was a challenge, I’ll need to attempt it again at some point.



Writing this post I realized what I did wrong, I didn’t read the recipe well enough because I inverted one of the steps which is probably why I had such a gooey mess. Chalk it up to experience and remember to READ THE RECIPE! I probably shouldn’t even show you the picture because the pastry cream is so runny but as I said it can happen to any baker. It was still delicious.

Cookies and Cream Cake

As much as I love making cakes for my own home, I just adore making cakes for other people. Especially if it is someone I know, I put my time and care into each cake because I know that whoever is receiving the cake is celebrating something special (even if the special thing is just that they received a cake that day. Think about it, how amazing would your day be if someone just surprised you with a cake for no reason? This cake was fun because I love chocolate and I think there is nothing better than a drip of chocolate ganache down a cake.


This was a cake that I made after I finished up my 30 days 30 cookies project. My mom asked me to make a cake for someone that helped us with all the paper work when we bought our home so even though I had been baking all week I was definitely going to be making something for him. I settled on cookies and cream because after all the Christmas flavors I had been working on I had been hankering for some chocolate. This cake is chocolate with oreo bits in a swiss buttercream topped with a dark chocolate ganache. Yum!


I followed up with some cupcakes for good measure, especially because I was so used to having cookies daily, I needed to have something sweet in the house. Having fresh cupcakes in your home is easier than you think. I keep a bit of batter and buttercream in my fridge and bake off as needed.


Cream Cheese Buttercream

I know it looks like I dropped off the face of the earth for half a second there but I just got so caught up with the holidays. I did manage to post for the full 30 days on my Instagram, if you’re on insta look me up @pixiescakes for the rest of the cookies I posted. I’ve started posting cupcakes and cakes because who doesn’t love cake. I did a bit of an outline for 30 days of cupcakes but I don’t know if I can have that much cake in my house.

The weather outside has been gloomy lately, I wouldn’t say frightful, but I have been so warm and happy in my kitchen. I’m very excited about this recipe I’m going to share with you today for pipe-able cream cheese buttercream. If you work with cream cheese buttercream you probably know how hit or miss it can be. I’ve done Italian buttercream and just added cream cheese before but that gets soft quick. On to the recipe!


-1# cream cheese ( almost room temp but still a bit cold)

-1/2 cup butter (soft)

-2 ½ cup powdered sugar

-1 Tablespoon Vanilla extract


  1. Cream the butter to soften it up, scrape down and add the cream cheese. Beat until just mixed.
  2. Add the powdered sugar and vanilla extract. Beat until combined, scrape down and just finish mixing with your spatula.

Note: This cream cheese butter is more stable that other cream cheese buttercream recipes I’ve made before but I want to say that it is still cream cheese  it can go soft if you over mix it. I placed my cupcakes in the fridge after piping and that seems to give them a longer life…well longer until I ate all of them.

30 Days 30 Cookies: Oat Cherry White Chocolate

I know I missed yesterday! I was just so darn tired. I managed to get a post up on my instagram but I’ll eventually write out the recipe for the day I missed.

Today has been hectic too. While I no longer have the stress that is working in the culinary industry during the holidays my current job supports the culinary industry. As holidays approach chef’s tend to get stressed, it’s completely understandable, chances are you’re working overtime, you’re away from your friends and family, and through all of it you probably feel the pressure to keep on a happy face because it’s the holidays. I remember I would be working on Thanksgiving or Christmas and I would have people tell me as they picked up their holiday treats ,” aw it’s terrible that you have to work. You should be at home with your family.” Well if I was at home with my family who would make your pumpkin pie?

Last year I only had to make two pies, it was wonderous. This year I’m only making a piecaken. Granted I’m not attempting the one made famous by one of my favorite chef Zac Young but I decided I wanted to try the concept. I’ll probably write a more detail post about it later once I make it. In addition to the piecaken I am, of course, making cookies.

Today’s cookie is another oatmeal variant. Something about oatmeal cookies just feels like fall to me.


  • Butter 12 oz
  • Brown Sugar 20.8 oz
  • Eggs 2
  • Vanilla 1 ½ tsp
  • Flour 12 oz
  • Baking soda 1 tsp
  • Baking Powder 1 ½ teaspoon
  • Salt 1 tsp
  • Oats 6.8
  • Pecans 8 oz
  • Dried cherries 9.6 oz
  • White chocolate chip 8 oz


  1. Cream the butter and sugar until light and fluffy, Scrape it down.
  2. Add the eggs one at a time, scrape after each addition. Add the vanilla.
  3. Combine all the dry ingredients (Flour, baking soda, baking powder, salt and oats), and add to the butter/egg mixture. Mix until just combined. Fold in the cherries, pecans and chocolate.
  4. Bake at 375 for 9-11 minutes

30 Days 30 Cookies: Banana Raisin Cookies

Ah! I know I technically didn’t get this blog post up yesterday but I’m back dating it. I did get the post up on Instagram about these cookies. The weekend is always just so crazy, it’s amazing we always seem to have something to do and somewhere to be but I just want to slow down some weekend and do nothing. In addition to baking in my free time I enjoy crafting and I’m itching to get started on a new sewing project, but now is not the time for that! Now is the time  for cookie!

I’m pretty much a sucker for anything banana flavored so when I found this recipe I was pretty excited. The only thing I’d say about this is that it needs more banana so I think the next time I make it I’ll add banana extract too.


  • ¼ cup raisins
  • ½ cup rum or orange juice
  • 1 cup butter softened
  • ¾ C Sugar
  • 1 egg
  • 2 ½ C flour
  • 3 oz Banana chips  finely chopped
  • Pinch of salt


  1. Soak the raisins in the orange jucie or rum for 30 minutes. Drain the raisins and reserve the liquid.
  2. Preheat your oven to 375.
  3. Cream the butter and sugar until light and fluffy. Scrape down.
  4. Add the egg and 2 teaspoons of the reserved liquid.
  5. In a separate bowl. Sift the flour and salt. Add to the butter mixture. Once combined scrape down.
  6. Add the bananas and raisins.
  7. Use a table spoon to portion the cookie dough onto lined cookie trays. Bake for 12-15 minutes until golden brown. Allow to cool completely and enjoy!

30 Days 30 Cookies: Biscotti

The cookie so nice we baked it twice? I don’t think that’s right. Biscotti is a fun cookie because you can dip it in your coffee. When I worked at a casino we would occasionally prepare biscotti for the buffet. I would feel so proud because the biscotti would make a lovely display at the dessert section of the buffet and I would become deflated when costumers would complain that the cookies were too hard and therefore they must be stale. Every so often I would attempt to explain that that was how biscotti were supposed to be but would often be met with raised eyebrows.


  • 8 oz Butter
  • 10 Sugar
  • 4 eggs
  • Pinch of Salt
  • 16 oz Flour
  • 12 oz Almond flour
  • 1/3 oz Baking powder
  • 6 oz mix in (you can use chocolate, dried fruit or nuts. Today I used chocolate chips for half and the other half I mixed in white chocolate and cranberries.)


  1. Sift the flour, almond flour and baking powder aside. Set aside.
  2. Cream the butter, sugar, vanilla and salt.
  3. Add eggs one at a time waiting between each eggs until each is incorporated. Scrape down sides a needed.
  4. Add the sifted the dry ingredients. Stop mixing once everything is incorporated.
  5. At this portion I separated my dough into two balls and added my mix ins. Form into two loafs.
  6. Bake at 350 F for 35-40 Minutes. Allow to cool.
  7. Cut into your desired slices and place flat on pan bake again at 200F for roughly 20 minutes.
  8. Dip in coffee and enjoy!

30 Days 30 Cookies: Hot Cocoa Cookies

I have found that throughout this project I have been inspired to try different variations on cookies. That’s what this recipe is, when I was trying the Cappuccino cookies I realized I could switch out the instant cappuccino powder for instant hot cocoa and have a different cookie. Half way through baking I decided to throw a jumbo marshmallow on top of each cookie because they expand and toast beautifully. I’m convinced it’s not real hot cocoa if it doesn’t have the mini marshmallows.


  • 1 envelope of instant cappuccino
  • 1/2 tbsp hot water
  • ½ cup butter
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ¼ Cup flour
  • Pinch of salt
  • Jumbo Marshmallows (1 for each cookie)
  1. Empty the instant hot cocoa into the how water and stir to make into a paste.
  2. Cream the butter and sugar until light and fluffy. Scrape down.
  3. Add the yolk, vanilla and cappuccino paste. Scrape down.
  4. Sift the flour and salt together. Add to the butter mixture and mix until combined. Wrap your cookie dough with plastic wrap and let it rest for 60 minutes in the fridge.
  5. Preheat the oven to 375
  6. Unwrap the cookie dough and roll is out between two parchment sheets to about 1/8 inch thickness. Use your favorite cookie cutter and bake for 6 minutes.
  7. At the 6 minute point open the oven and place a marshmallow on top of each cookie. Bake for another 6 minutes.
  8. Allow to cool completely and Enjoy! maybe with a cup of hot cocoa and your favorite winter movie (I’m partial to the 4th Harry potter movie)