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Baking Recipes

Almond Bars (Almond Emulsion)

This recipe for almond bars. Impressive but are deceptively simple to make - all the ingredients are mixed in just one bowl


1 cup melted butter
2 cups granulated sugar
4 eggs
2 teaspoons FlourShop Almond Bakery Emulsion
1/4 teaspoon salt
2 cups all purpose flour
1/2 cup sliced almonds (optional)


  1. In a large bowl, mix the melted butter and sugar. Add eggs one at a time, mixing well after each. Mix in Almond emulsion. Add salt and flour and mix on low speed until combined. 
  2. Spread in a greased 9-inch X 13-inch pan and sprinkle top evenly with the sliced almonds if desired. Bake at 350° F. for 25 - 30 minutes or until lightly browned. 
  3. Remove from oven and cool completely. Dust with powdered sugar if desired. Cut into bars or squares.


Oatmeal Cinnamon Blast Cookies (Butter Vanilla Emulsion)


RECIPE TIP: Use either dried cranberries or cherries or a combination or both


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups quick oats (uncooked)
1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon FlourShop Butter Vanilla Bakery Emulsion
1 teaspoon FlourShop Cinnamon Spice Bakery Emulsion
1 cup dried cranberries or cherries


  1. Preheat oven to 375°F. 
  2. In a large bowl, combine the flour, baking soda, salt and oats and stir until well combined. 
  3. In a separate large bowl, cream shortening and sugars until smooth. Beat in eggs and bakery emulsions. Gradually mix in the dry ingredients. Stir in dried fruit.
  4. Drop by rounded tablespoon onto greased baking sheet. Bake 9 - 11 minutes or until just browned along the edges. Do not over bake. 

Makes about 4 dozen cookies.


Chocolate Chip Cookies for Nutella Lovers (Hazelnut Emulsion)


Hazelnut flavor and rich, browned butter give these cookies their nutty, Nutella-like flavor - yum!


1/2 cup (1 stick) unsalted butter
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon FlourShop Madagascar Vanilla Extract
1/8 teaspoon FlourShop Super Strength Creamy Hazelnut Flavoring OR 1/2 teaspoon FlourShop Hazelnut Bakery Emulsion
1 cup semi-sweet chocolate chips


  1. For the browned butter: In a small saucepan, melt butter over medium low heat. When butter begins to foam, whisk constantly until butter just starts to brown, about 5 - 7 minutes. Remove from heat and transfer to a small bowl; cool to room temperature. 
  2. Meanwhile, in a small bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the cooled butter and sugars with an electric mixer until very well blended. Beat in the egg, vanilla extract, and Hazelnut flavoring. Stir in flour mixture until just combined. Fold in chocolate chips. 
  3. Cover bowl with plastic wrap and place dough in refrigerator until well chilled, about 1 hour or more. 
  4. Preheat oven to 350 degrees F. Remove dough from refrigerator. Using a small ice cream scoop, or a tablespoon, drop dough onto ungreased cookie sheet. Bake cookies for 8 - 10 minutes until the edges are just turning golden (do not over-bake). Cool on cookie sheet for a several minutes, then transfer to a wire rack and cool completely. Repeat with remaining dough. 

Makes about 2 dozen cookies.

Ultimate Citrus Pound Cake (Orange Emulsion)

RECIPE TIP: For a flavor change, try changing 1 tsp. of Natural Citrus Blossom Super Strength flavoring in place of the orange emulsion.


For Cake:

1 cup unsalted butter, room temperature
3 cups granulated sugar
1 Tablespoon FlourShop Orange (or Lemon) Bakery Emulsion
2 ½ teaspoons juice from 
1 Meyer lemonZest from 
1 Meyer Lemon
6 large eggs, room temperature
3 cups cake flour
1 cup whipping cream

For Simple Lemon Mousse (Optional):

14 oz. can sweetened condensed milk
1 cup cold water
1 (4 serving size) lemon instant pudding mix – (I like to add a little lemon zest)
1 cup heavy whipping cream, whipped

For Lemon Cream Cheese Icing: 

8 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon fresh lemon juice
Grated zest from 1/2 of a lemon
3 cups powdered sugar
½ teaspoon FlourShop Oils Super Strength Lemonade flavor
Whipping cream as needed (to thin icing consistency)
Orange liquid food coloring, if desired 


Preheat oven to 350 degrees F. ; line two 9" x 3" round cake pans with parchment paper and grease or spray well with cooking spray.   
  1. Cream butter and sugar until light and fluffy, approximately 3 minutes 
  2. Add emulsion, zest, juice and mix well 
  3. Add eggs one at a time until well incorporated 
  4. Add flour and whipping cream – alternating each a third at a time – do not over beat. 
  5. Add batter to well prepared pan (spray and parchment paper) 
  6. Bake for 40 minutes, checking at 35 minutes to make sure it is not browning too quickly. 
  7. Insert a toothpick at the side of the domed top to check for doneness, do not over bake. 

Simple Lemon Mousse:

In a large bowl, mix the sweetened condensed milk, water, and pudding mix until well blended. Chill 5 minutes. Fold in the whipped cream.

Lemon Cream Cheese Icing:

In a large bowl, cream together all ingredients until smooth, adding whipping cream only to achieve a thinner consistency. Add food coloring by the drop, until desired hue is achieved (if using). Use immediately. Store extra in refrigerator. Yields 2-3 cups.

To Assemble Cake:

Place one cake on stand or plate and spread evenly with Simple Lemon Mousse or prepared gourmet raspberry filling or raspberry jam. Top with second cake layer. Spread or pipe icing over sides and top.
Serves 12

Coffee Toffee Blondies (Coffee Emulsion)

Chewy & flavorful, these bars come together quickly and travel well too.


1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
2 large eggs
1 teaspoon FlourShop Coffee Flavor Bakery Emulsion
1/2 teaspoon FlourShop Pure Madagascar Vanilla Extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup toffee bits (such as Heath English Toffee Bits)


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil allowing sides to overhang edges of pan (if using parchment paper, spray pan with cooking spray to coat, then line with paper). 
  2. In a large bowl, or bowl of a stand mixer, cream butter and sugar until smooth, about 2 minutes. Beat in eggs, emulsion, vanilla, baking powder and salt. With mixer on low, add flour and mix just until combined. Stir in toffee bits. 
  3. Spread batter into pan. Bake 30 to 35 minutes or until golden and toothpick inserted into center comes out clean. Cool completely in pan. 
  4. Lift blondies from pan and peel off liner. Cut into squares. Store in an airtight container


Chocolate Glazed Raspberry Brownie Bites (Raspberry Emulsion)


These pretty bite-sized desserts have a rich chocolate flavor kissed with luscious raspberry.


2 eggs
1 cup sugar
2/3 cup flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, melted
1/2 teaspoon FlourShop Raspberry Bakery Emulsion
1/2 teaspoon FlourShop Cream Cheese Bakery Emulsion

Raspberry Frosting
2 tablespoons butter, softened
1 3/4 cups powdered sugar
1 to 1 1/2 tablespoons water or milk
1/2 teaspoon FlourShop Raspberry Bakery Emulsion
Several drops FlourShop Pink liquid food coloring

Chocolate Glaze
2 ounces semis-sweet baking chocolate squares or chips
4 tablespoons butter

Fresh raspberries for garnish


  1. Preheat oven to 350ºF. Grease 2 mini muffin tins or lightly coat with nonstick cooking spray. 
  2. Combine sugar and eggs in a medium mixing bowl and beat on medium speed with an electric mixer until light and fluffy, about 3 minutes. 
  3. Add Raspberry and Cream Cheese emulsions and beat 30 seconds more. 
  4. Beat in flour and cocoa until just combined. Stir in melted butter. 
  5. Spoon into prepared muffin tins filling each cup about 3/4 full (batter will only fill about half of second tin). 
  6. Bake for 11 - 14 minutes or until a toothpick inserted into edge comes out clean. Do not over bake. Cool completely. Remove brownies from pans. 
  7. Meanwhile, combine butter and powdered sugar and mix until smooth. Beat in Raspberry emulsion and food coloring. Spread about 1 teaspoon frosting onto each of the cooled brownie bites. Cover and chill 20 minutes. 

For glaze:

  1. In a small bowl, combine butter and chocolate and melt in microwave at half power in 30 second intervals, stirring after each. Allow to cool 5 - 10 minutes or until slightly thickened. 

Remove brownie bites from refrigerator and dip tops into chocolate glaze. Immediately press 1 raspberry onto center of glazed brownie. Once all bites are dipped, cover and chill until glaze is set. Store in an airtight container in the refrigerator.

Makes about 18 brownie bites.


Soft & Chewy Molasses Cookies (Cinnamon Spice Emulsion)


These perfectly chewy molasses cookies get a kick of spice from the Cinnamon Spice Bakery Emulsion.

RECIPE TIP:  A small ice cream scoop works well for scooping the cookie dough.


8 ounces all-purpose flour (about 1 3/4 cups)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 teaspoon FlourShop Cinnamon Spice Bakery Emulsion
8 tablespoons granulated sugar, divided
1/4 cup dark brown sugar
1 large egg
1/4 cup molasses


  1. Preheat oven to 350 degrees F. 
  2. Combine flour, baking soda, baking powder, cloves, cardamom and salt in a medium bowl and whisk to combine. 
  3. In a large bowl, add softened butter, Cinnamon Spice Bakery Emulsion, 5 tablespoons of the sugar and brown sugar. Beat with a mixer for 4 to 5 minutes or until light and fluffy. 
  4. Add egg and beat for 30 seconds, then add molasses and beat until just combined. 
  5. Add flour to butter mixture and beat at low speed until just combined. 
  6. Shape dough into 24 balls, about 1-1/2 tablespoons each. 
  7. Roll balls in remaining sugar. Bake in preheated oven for 12 minutes or until just set (do not over bake). Cool 5 minutes on pan and transfer to a wire rack to cool completely. Store cookies in an airtight container. Can be frozen. 

Makes 2 dozen cookies.


 New York Cheesecake (Lemon Emulsion)


To achieve a creamy texture with a nicely browned top, the cheesecake is baked first at a high temperature, then finishes baking at a low temperature.


Ingredients for filling:
1 crumb-crust recipe, made with finely ground graham crackers 
5 (8-oz) packages cream cheese, softened 
1 3/4 cups sugar 
3 tablespoons all-purpose flour 
5 large eggs 
2 large egg yolks
1 teaspoon FlourShop Lemon Bakery Emulsion
1 tablespoon FlourShop Pure Madagascar Vanilla Extract or Madagascar Vanilla Bean Paste

For crumb-crust:
1 1/2 cups (5 oz.) finely ground graham crackers or cookies such as chocolate or vanilla wafers, or gingersnaps
5 tablespoons unsalted butter, melted 
1/3 cup sugar 
1/8 teaspoon salt


Directions for Crust:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter (10-inch) springform pan. Refrigerate until ready to use, up to 2 hours.

Directions for Filling:
Make crumb crust as directed above. Preheat oven to 500º F. (will reduce temperature later)

Beat together cream cheese, sugar, and flour with an electric mixer. Add eggs and yolks, one at a time, then lemon emulsion and vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 6 - 10 minutes, or until puffed. Reduce temperature to 200º F. and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 50 to 60 minutes more. Do not overcook or top will crack. Run a knife around edge of cake to loosen (this will also help prevent cracks) and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Serve with fresh raspberries or sliced strawberries if desired.

Makes 8 - 10 servings

Note: Cheesecake keeps, covered and chilled, 2 to 3 days.


Lime Cheesecake: add several drops of Lime Oil to cheesecake batter. Top cheesecake with whipped cream sweetened with sugar and flavored with a few drops of Lime Oil.

Cappuccino Cheesecake: add 2 teaspoons FlourShop Coffee Bakery Emulsion to cheesecake batter. Use ground chocolate wafer cookies for crust.

Almond Cheesecake: Add 1 teaspoon FlourShop Almond Bakery Emulsion. Use ground vanilla wafers or graham crackers for crust. Top cooled cheesecake with 1/2 cup sour cream and 1/4 cup sliced almonds, toasted.

Holiday Eggnog Cheesecake: Add several drops of Eggnog Flavoring to cheesecake batter. Use ground gingersnap cookies for crust.

Fourth of July Cheesecake: Follow New York Cheesecake recipe above, but decorate top of cake using raspberries to form a star in the center, and cover the rest of the cake's top with blueberries.

Almond Joy Cheesecake: Add 1 teaspoon FlourShop Coconut Bakery Emulsion and 1 cup sliced almonds, toasted, to cheesecake batter. Top cheesecake with a glaze made from combining 1 cup chocolate chips, 3/4 cup whipping cream and 1 teaspoon vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

Chocolate Mint Cheesecake: Add several drops of Mint Chocolate Chip Flavoring to cheesecake batter. Use chocolate wafers for the crust. For topping, cool cheesecake for 10 minutes. Combine 1/2 cup sour cream and 1/4 cup sugar in bowl. Spoon sour cream topping over cheesecake. Bake cheesecake in 350 degree oven for 15 - 20 minutes, until sour cream is set. Chill until cold, at least 6 hours.


Super Moist Banana Snack Cake (Banana Emulsion)


This cake is incredibly moist and packed with banana flavor! 


1/2 cup pecans, toasted and finely chopped (see directions below)
1/2 cup granulated sugar
3 tablespoons butter, softened
1 egg
1/2 cup buttermilk
1/2 teaspoon FlourShop Banana Bakery Emulsion
1/2 teaspoon FlourShop Cinnamon Bakery Emulsion
3/4 cup mashed ripe banana
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Vanilla Bean Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
4 tablespoons milk or heavy cream
1/2 teaspoon FlourShop Madagascar vanilla bean paste 


  1. Preheat oven to 375F. 
  2. Place pecans on a cookie sheet and toast in oven until fragrant, about 5 minutes. Chop finely and set aside. 
  3. In a mixing bowl, cream sugar and butter. Add egg and mix well, scraping down sides of bowl as necessary. Mix in buttermilk and bakery emulsions until well combined. Stir in mashed banana. 
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add to wet ingredients and mix until combined. Stir in reserved pecans. 
  5. Pour mixture into a well greased 8" x 8" pan and bake for 20 to 25 minutes or until a toothpick inserted into center of cake comes out clean. Remove to wire rack and cool completely. 

For Frosting

  1.  Mix together the softened butter, confectioners' sugar and milk or heavy cream until smooth. Stir in vanilla bean paste. Spread onto cooled cake.


Blueberry Cupcakes with Lemon Cream Cheese Frosting (Blueberry Emulsion)


These tender cupcakes get a delicious boost of flavor from the addition of Blueberry Bakery Emulsion and Lemon Bakery Emulsion. Our taste testers loved them!

Print Recipe PDF


Blueberry Cupcakes
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces unsalted butter, softened
2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon FlourShop blueberry bakery emulsion
1 teaspoon FlourShop lemon bakery emulsion
1 teaspoon FlourShop Madagascar or Mexican vanilla extract
1 cup whole milk, room temperature
1-1/2 cups blueberries

Makes 2 to 2-1/2 dozen cupcakes

Lemon Cream Cheese Frosting
Two 8-oz packages cream cheese, softened
4 ounces unsalted butter, room temperature
1-1/2 pounds (or more) confectioners' sugar
1 teaspoon FlourShop lemon bakery emulsion
1 teaspoon FlourShop Madagascar or Mexican vanilla extract
Zest of 1 lemon (optional)

 Blueberries for garnish, if desired


  1. Preheat oven to 350°F. Line muffin tins with cupcake wrappers. 
  2. Whisk together flour, baking powder, baking soda and salt for about 20 seconds. Set aside. 
  3. Gently toss blueberries with a light coating of flour. Set aside. 
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high. Beat until pale and fluffy, about 3 - 4 minutes. 
  5. With the mixer on low, add eggs one at a time. Mixing well after each egg. 
  6. Add blueberry bakery emulsion, lemon bakery emulsion, and vanilla extract. Mix to combine. 
  7. Add a third of the dry ingredients and mix on low, just until combined. 
  8. Add 1/3 cup of the milk. Mix gently. 
  9. Add the rest of the ingredients a third at a time, alternating dry and wet. 
  10. Using a spatula, gently fold blueberries into batter. 
  11. Fill cupcake liners 2/3 full with batter. 
  12. Bake 17-20 minutes or until toothpick inserted in center comes out clean. 
  13. Let cupcakes cool in pan for 5 minutes, then remove to wire rack to cool completely. 


  1. Using a stand mixer fitted with the paddle attachment, mix the softened butter and cream cheese until smooth. 
  2. Add lemon bakery emulsion, vanilla extract, and lemon zest (if using) and mix until combined. 
  3. Gradually add confectioners sugar until completely combined. Continue mixing, adding more confectioners' sugar if necessary until frosting is thick enough to pipe. 

Once cupcakes are cool, using a pastry bag fitted with a #2A round tip, pipe frosting in a swirl pattern onto each cupcake Garnish with a few blueberries, if desired. Refrigerate cupcakes until ready to serve.


Peppermint Red Velvet Ribbon Cheesecake (Peppermint Emulsion)

RECIPE TIP: For perfectly cut pieces, use a hot knife.  Fill a tall container with hot water, dip knife in water and wipe. Dry before each cut.

This make-ahead dessert is perfect for holiday entertaining. Your guests will be impressed.


For the crust:
12 oz. vanilla wafers
6 tablespoons melted butter
1 tablespoon FlourShop Red Velvet Bakery Emulsion
1 teaspoon kosher salt

For the cheesecake:
3 8-oz. bricks cream cheese, room temperature or softened in the microwave for 30 seconds
6 egg whites, room temperature
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
1 teaspoon FlourShop Peppermint Bakery Emulsion
2 teaspoons FlourShop Red Velvet Bakery Emulsion


  1. Preheat the oven to 300° F. 

  2. Cover the outside of a 9" springform pan tightly with aluminum foil to prevent leaking. Spray the inside of the springform pan with non-stick cooking spray. Place the pan in the center of a large roasting pan and set aside. 

  3. In a blender or food processor, mix the vanilla wafers on high speed for about 30 seconds until finely ground. Transfer them to a mixing bowl and add the melted butter, salt and Red Velvet Bakery Emulsion. Stir until combined and press the crust mixture into the bottom of the springform pan. 

  4. In a stand mixer fitted with the whisk attachment, combine the cream cheese, egg whites, sugar and flour. Mix on medium speed for about 1 minute, until smooth and creamy. 

  5. Separate 1 cup of the batter. Add 2 teaspoons Red Velvet Bakery Emulsion to the separated batter and stir until combined. Set aside. 

  6. To the remaining batter, add 1/2 cup white chocolate chips and 1 teaspoon Peppermint Bakery Emulsion. Stir until combined. 

  7. Add 1/2 of the peppermint batter to the springform pan, covering the crust completely. Pipe or spoon 1/2 of the the red velvet batter on top in splatters or ribbons. Add the rest of the peppermint batter on top of the first red velvet layer. Pipe or spoon the rest of the red velvet batter on top of the peppermint batter, again in ribbons or splatters. Drag a toothpick through the batter in straight lines, to create a chevron stripe pattern throughout the cheesecake. 

  8. Center the filled springform pan in the bottom of the roasting pan and place it in the center of the oven. Add enough warm water to the roasting pan to come up halfway around the springform pan. Bake for about 75 minutes, uncovered, until the center is soft set, and just a bit wobbly (the wobbly part should be about the size of a quarter). Remove from the oven, remove the springform pan from the roasting pan, remove the aluminum foil. Gently run a small sharp knife along edge of the pan to loosen the cheesecake. Cool completely in the springform pan on a wire rack. Once cool, place in the refrigerator for at least 8 hours to chill - this will allow the cheesecake to set. 

  9. To unmold, gently run a small sharp knife around the edge of the pan. Release the latch on the side of the pan and lift the ring straight up. Refrigerate until ready to serve, up to 3 days. Garnish with sprigs of mint, if desired.
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