These recipes will sweeten anyone’s palate



  • ¾ cup (1½ sticks) unsalted butter
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 cup (96g) almond flour
  • ¼ cup (32g) coconut flour
  • 3 oz. dark chocolate, chopped
  • Fleur de sel, for sprinkling


1. Lightly grease a 9½” round fluted tart pan or a 14″x5″ rectangle tart with a removable bottom. If you don’t have a pan with a removable bottom you could line a 8″ or 9″ square cake pan with aluminum foil, leaving an overhang of foil on two opposite sides so you can easily lift the shortbread out of the pan.
2. In a small saucepan over medium melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. Be careful not to burn the butter. Remove from the heat.
3. In a medium bowl, whisk the melted butter with the coconut sugar, vanilla extract and salt. Add the almond and coconut flours and mix until incorporated. Spread the dough evenly in the prepared pan. Cover with plastic wrap and let stand for at least 2 hours or up to overnight – the dough should feel hard to the touch. Do not refrigerate.
4. When ready to bake, preheat oven to 300°F. If your pan has a removable bottom, place on a baking sheet before baking. Bake for 30-35 minutes, or until the shortbread is golden brown.
5. Let cool completely. Melt dark chocolate in the microwave and spread evenly on the shortbread. Sprinkle with fleur de sel. Refrigerate until hard, and then cut and serve!

Peppermint Oreo Cookie Balls


  • 10 mini candy canes
  • 4 ounces cream cheese, softened
  • 1 (10.7 ounce) package Peppermint Oreos
  • 16 ounces dark or white candy wafers

For Garnish:

  • 5 mini candy canes, crushed (optional)


  1. Lightly grease bottom of My Baker’s Dozen Silicone Baking Cups
  2. Place candy canes into a food processor and pulse the machine until crushed into fine pieces.
  3. Add in Peppermint Oreos and pulse until crushed into fine crumbs.
  4. Add in cream cheese and pulse until thoroughly combined.
  5. Using a small cookie scoop, measure mixture (about 2 teaspoons) and then roll into cookie balls.
  6. Place rolled cookie balls in My Baker’s Dozen Silicone Baking Cups  and place into the refrigerator for about 30 minutes or into the freezer for 10 minutes.
  7. Once cookies balls are chilled, melt candy wafers according to package directions.
  8. Dip cookie balls (see tip below) in melted candy wafers and place back into silicone baking cups.
  9. If desired, sprinkle with crushed candy canes and/or drizzle with contrasting candy melts.
  10. Once all cookie balls are dipped refrigerate them for one hour.
  11. Can be served in colorful My Baker’s Dozen Silicone Baking Cups

Salted Cashew Sweet Potato Fudge

Salted Cashew Sweet Potato Fudge

  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup smooth cashew butter
  • 1/4 cup chopped salted cashews
  • 12 ounces white chocolate chips
  • 1/2 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed
  • 1 tablespoon heavy cream, warmed
  • 1 teaspoon vanilla extract, warmed


  1. Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
  2. Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
  3. When melted, stir in mashed Bruce’s(R) Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish.
  4. Sprinkle with chopped cashews (patting them gently into fudge).
  5. Refrigerate for a minimum of 2 hours.