Aline Recipes, New York, NY (2026)

01/31/2026

Caramel Apple Bread

Ingredients:

- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large apples, peeled, cored, and diced
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup chopped pecans (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the sour cream until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Fold in the diced apples and pecans, if using.
8. Pour half of the batter into the prepared pan, then drizzle half of the caramel sauce over it.
9. Add the remaining batter on top, followed by the rest of the caramel sauce. Use a knife to gently swirl the caramel throughout the batter.
10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Drizzle additional caramel sauce over the top before serving.

01/31/2026

Angel Biscuits

Ingredients:

- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk, cold
- 1 large egg, beaten (for egg wash)
- 1 tablespoon melted butter (optional, for brushing)

Directions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and stir gently with a fork just until the dough comes together. Avoid overmixing.
5. Turn the dough out onto a lightly floured surface and knead gently 3-4 times to bring it together.
6. Pat or roll the dough to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits and place them close together on the prepared baking sheet.
7. Brush the tops with beaten egg for a golden finish.
8. Bake for 12-15 minutes, or until the biscuits are puffed and golden brown.
9. Optional: Brush the warm biscuits with melted butter right after baking for extra richness.

01/21/2026

Pastel Chocolate Chip Cookies

Ingredients:

- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups pastel-colored chocolate chips

Directions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine flour and baking soda; set aside.
3. In a large bowl, beat softened butter, granulated sugar, brown sugar, salt, and vanilla extract until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in pastel-colored chocolate chips.
7. Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes or until golden brown.
9. Remove from oven and let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

01/19/2026

Oreo Baklava
Ingredients:
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 1 1/2 cups finely crushed Oreo cookies (about 20-25 cookies)
- 1 cup finely chopped walnuts or pecans
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the finely crushed Oreo cookies, chopped walnuts or pecans, sugar, and cinnamon.
3. Brush a 9x13-inch baking dish with melted butter.
4. Layer 8 sheets of phyllo dough in the dish, brushing each sheet generously with melted butter.
5. Sprinkle about 1/3 of the Oreo-nut mixture evenly over the phyllo.
6. Add 4 more sheets of phyllo, each brushed with butter, then sprinkle another 1/3 of the Oreo mixture.
7. Repeat layering with the remaining phyllo sheets and Oreo mixture, finishing with a top layer of 8 phyllo sheets, each brushed with butter.
8. Using a sharp knife, carefully cut the baklava into diamond or square shapes.
9. Bake for 40-45 minutes, or until the top is golden brown and crisp.
10. While baking, prepare the syrup: In a saucepan over medium heat, combine water, sugar, honey, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
11. Remove baklava from oven and immediately pour the hot syrup evenly over it.
12. Allow the baklava to cool completely and absorb the syrup before serving.

01/18/2026

Apple Butter, Pear and Pecan Challah French Toast Bake
Ingredients:
- 1 loaf challah bread, cut into 1-inch cubes
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup apple butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 pears, peeled and sliced
- 1 cup pecans, roughly chopped
- Powdered sugar, for dusting (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Spread half of the challah bread cubes evenly in the prepared dish.
3. Layer the sliced pears and pecans over the bread.
4. Top with the remaining bread cubes.
5. In a large mixing bowl, whisk together the eggs, milk, heavy cream, apple butter, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth.
6. Pour the egg mixture evenly over the bread, pressing down gently to ensure all bread absorbs the custard.
7. Cover with foil and refrigerate for at least 2 hours or overnight for best results.
8. Remove from fridge 30 minutes before baking.
9. Bake covered for 30 minutes, then uncover and bake for an additional 20-25 minutes, or until the custard is set and the top is golden brown.
10. Let cool slightly, dust with powdered sugar if desired, and serve warm.

01/18/2026

Ginger Sandwich Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh ginger, grated
- 1/4 cup molasses
For the filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the egg, grated fresh ginger, and molasses until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
7. Bake for 10-12 minutes or until edges are firm. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
8. For the filling, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
9. Spread or pipe filling onto the flat side of one cookie and sandwich with another cookie.
10. Repeat with remaining cookies.

01/17/2026

Cookies and Cream Brownies

Ingredients:

- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 10 Oreo cookies, roughly chopped
- 1/2 cup white chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan or line with parchment paper.
2. Melt the butter in a medium saucepan over low heat, then remove from heat.
3. Stir in sugar, eggs, and vanilla extract until smooth.
4. Sift together the cocoa powder, flour, salt, and baking powder; gradually add to the butter mixture and mix until just combined.
5. Fold in the chopped Oreo cookies and white chocolate chips gently.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool completely before cutting into squares and serving.

01/16/2026

Cinnabon-Style Cinnamon Roll Cake

Ingredients:

- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup brown sugar, packed
- 1/4 cup unsalted butter, softened

For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine melted butter, buttermilk, and eggs. Stir until well blended.
4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
5. Pour half of the batter into the prepared baking dish and spread evenly.
6. In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until crumbly.
7. Sprinkle the cinnamon sugar mixture evenly over the batter in the pan.
8. Pour the remaining batter over the cinnamon sugar layer and spread carefully to cover.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, beating until creamy.
11. Let the cake cool slightly before spreading the frosting evenly on top.
12. Slice and serve warm for the best experience.

01/16/2026

Peanut Butter Blossom Bars

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 36 Hershey’s Kisses, unwrapped

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the peanut butter mixture, mixing until combined.
6. Fold in chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Immediately press a Hershey’s Kiss into each bar while still warm, spacing them evenly.
10. Allow bars to cool completely in the pan before cutting into squares.

Aline Recipes

01/31/2026

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01/16/2026

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