Discover how LorAnn oils can transform your baking and cooking with incredible flavor intensity! From vibrant citrus-infused desserts to aromatic savory dishes, these potent extracts unlock a world of creative possibilities in your kitchen. Whether you’re a seasoned baker or just starting your culinary journey, get ready to be inspired by these 20 delicious recipes that will elevate your treats to extraordinary new heights.
LorAnn Orange Creamsicle Cupcakes
Savor the nostalgic taste of childhood with these vibrant orange creamsicle cupcakes. They capture that perfect balance of citrus and cream in fluffy cake form. Your kitchen will smell like a creamsicle dream while these bake.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup softened butter
– 2 large eggs
– ¾ cup whole milk
– 2 teaspoons baking powder
– 1 teaspoon LorAnn orange emulsion
– A splash of vanilla extract
– A pinch of salt
– 4 cups powdered sugar
– ½ cup softened cream cheese
– A couple tablespoons of heavy cream
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, 2 teaspoons baking powder, and a pinch of salt in a medium bowl.
3. Beat ½ cup softened butter with an electric mixer on medium speed for 1 minute until creamy.
4. Add 2 eggs one at a time, mixing completely after each addition.
5. Mix in 1 teaspoon LorAnn orange emulsion and a splash of vanilla extract.
6. Alternate adding the dry ingredients and ¾ cup milk to the butter mixture, starting and ending with dry ingredients.
7. Fill each cupcake liner ⅔ full with batter using a cookie scoop for even portions.
8. Bake for 18-20 minutes until a toothpick inserted comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Beat ½ cup softened cream cheese with an electric mixer until smooth.
11. Gradually add 4 cups powdered sugar, mixing on low speed to avoid clouds of sugar dust.
12. Add a couple tablespoons of heavy cream and beat until frosting is spreadable.
13. Frost cooled cupcakes with a generous swirl using a piping bag for professional results.
A fluffy orange cake meets creamy frosting in every bite of these nostalgic treats. The bright citrus flavor cuts through the rich cream cheese frosting perfectly. Try serving them chilled for an authentic creamsicle experience that will transport you straight back to summer days.
LorAnn Peppermint Chocolate Truffles
Ready for a holiday treat that’s surprisingly simple? These peppermint chocolate truffles deliver that perfect cool-creamy-crunchy combo. Roll up your sleeves—this is easier than you think.
Ingredients
– 2 cups of semi-sweet chocolate chips
– 1/2 cup of heavy cream
– A splash of LorAnn peppermint oil
– A couple of tablespoons of unsalted butter
– A generous handful of crushed candy canes
Instructions
1. Place 2 cups of semi-sweet chocolate chips in a heatproof bowl.
2. Heat 1/2 cup of heavy cream in a saucepan until it reaches 180°F and just begins to simmer.
3. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes.
4. Add a splash of LorAnn peppermint oil and a couple of tablespoons of unsalted butter to the bowl.
5. Stir the mixture slowly from the center outward until completely smooth and glossy.
6. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours until firm but still pliable.
7. Use a small cookie scoop to portion the chilled mixture into 1-inch balls.
8. Roll each portion quickly between your palms to form smooth spheres.
9. Roll each truffle in a generous handful of crushed candy canes until fully coated.
10. Arrange the finished truffles on a parchment-lined baking sheet.
11. Refrigerate for another 30 minutes until set and ready to serve.
Nothing beats the contrast of crisp candy shell against that velvety chocolate center. The peppermint oil gives them a clean, refreshing kick that store-bought versions can’t match. Try serving them alongside coffee or crushing some over ice cream for an extra festive twist.
LorAnn Lemon Blueberry Scones
Kickstart your morning with these vibrant lemon blueberry scones that balance sweet and tart perfectly. They come together quickly with minimal fuss, delivering bakery-quality results right from your kitchen. Keep reading for the straightforward method.
Ingredients
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– A pinch of salt
– 1/2 cup cold unsalted butter, cubed
– 1 large egg
– 1/2 cup heavy cream
– 1 teaspoon LorAnn lemon bakery emulsion
– A generous handful of fresh blueberries
– A splash of milk for brushing
– A couple of tablespoons of coarse sugar for sprinkling
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the egg, then stir in the heavy cream and lemon emulsion.
5. Pour the wet ingredients into the dry ingredients and mix just until combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife or bench scraper.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops lightly with milk using a pastry brush.
11. Sprinkle each scone generously with coarse sugar.
12. Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
13. Transfer the scones to a wire rack to cool for at least 10 minutes before serving.
Vividly golden with a crisp sugar crust, these scones offer a tender, cake-like interior studded with juicy blueberries. The lemon emulsion provides a bright, authentic citrus flavor that doesn’t bake out. Serve them warm with clotted cream for a classic treat or crumble over vanilla ice cream for an unexpected dessert.
LorAnn Coconut Lime Macaroons
Coconut lovers, rejoice! These tropical macaroons deliver bold lime flavor in every chewy bite. They’re surprisingly simple to whip up for last-minute guests or sweet cravings.
Ingredients
– 1 bag of sweetened shredded coconut
– 3/4 cup of sweetened condensed milk
– 2 large egg whites
– A good squeeze of fresh lime juice
– 1 tsp of LorAnn coconut flavoring
– A pinch of salt
– 1/2 cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, sweetened condensed milk, egg whites, lime juice, coconut flavoring, and salt until fully incorporated.
3. Drop tablespoon-sized mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 18-20 minutes until the edges turn golden brown and the tops feel firm to the touch.
5. Transfer the baking sheet to a wire rack and let the macaroons cool completely for 30 minutes.
6. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Dip the bottom of each cooled macaroon into the melted chocolate and return to the parchment paper.
8. Let the chocolate set at room temperature for 1 hour before serving.
Here’s the magic: that crisp exterior gives way to a wonderfully chewy center that bursts with tropical flavor. Try serving them alongside strong coffee to balance the sweetness, or crumble over vanilla ice cream for an instant dessert upgrade.
LorAnn Raspberry Vanilla Cheesecake
Smooth, creamy cheesecake gets a fruity upgrade with LorAnn raspberry flavor. This no-bake version comes together quickly for impressive results. You’ll love the vanilla-raspberry combination that tastes like dessert perfection.
Ingredients
– 2 cups of graham cracker crumbs
– 6 tablespoons of melted butter
– 3 packages (8 oz each) of cream cheese at room temp
– 1 cup of granulated sugar
– 1 tablespoon of pure vanilla extract
– 1 teaspoon of LorAnn raspberry flavor
– A splash of heavy cream
– A couple of fresh raspberries for topping
Instructions
1. Combine graham cracker crumbs with melted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup for even compression.
3. Chill the crust in the refrigerator for 15 minutes while you prepare the filling.
4. Beat room temperature cream cheese with granulated sugar in a large bowl until completely smooth and no lumps remain.
5. Mix in vanilla extract and LorAnn raspberry flavor until fully incorporated.
6. Gradually add heavy cream while continuing to beat until the mixture becomes light and fluffy.
7. Spread the cheesecake filling evenly over the chilled crust using an offset spatula.
8. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until completely set.
9. Remove the springform pan sides and arrange fresh raspberries on top before serving.
10. Slice with a knife dipped in hot water for clean cuts. With its velvety texture and bright raspberry notes, this cheesecake delivers restaurant-quality results at home. The vanilla provides a warm backdrop that lets the fruit flavor shine through beautifully.
LorAnn Butter Rum Caramel Sauce
Oozing with rich buttery sweetness and a warm rum kick, this caramel sauce transforms simple desserts into something special. Once you taste it drizzled over ice cream or swirled into coffee, you’ll want to keep a jar handy at all times.
Ingredients
– 1 cup of granulated sugar
– 6 tablespoons of unsalted butter, cut into chunks
– 1/2 cup of heavy cream
– A good splash of LorAnn butter rum flavoring
– A pinch of salt
Instructions
1. Measure 1 cup of granulated sugar into a heavy-bottomed saucepan.
2. Heat the sugar over medium heat, stirring constantly with a wooden spoon until it melts completely into an amber-colored liquid, about 5-7 minutes.
3. Add 6 tablespoons of unsalted butter chunks all at once—the mixture will bubble vigorously, so stand back.
4. Whisk continuously until the butter is fully melted and incorporated into the caramel, about 2 minutes.
5. Slowly pour in 1/2 cup of heavy cream while whisking constantly to prevent seizing.
6. Continue cooking and whisking for exactly 1 minute until the sauce is smooth and thickened.
7. Remove the saucepan from heat immediately.
8. Stir in a good splash of LorAnn butter rum flavoring and a pinch of salt until well combined.
9. Let the caramel sauce cool in the pan for 10 minutes before transferring to a jar.
Not overly thick but perfectly pourable, this sauce has deep butterscotch notes with a distinctive rum warmth that doesn’t need alcohol to shine. Try swirling it into cheesecake batter before baking or dipping apple slices for an instant fall treat. It thickens slightly as it cools, making it ideal for layering between cake tiers or as a pancake topper.
LorAnn Cinnamon Roll Cookies
Whip up these cinnamon roll cookies when you want that classic bakery flavor without the yeast hassle. They bake up soft with that signature swirl pattern everyone loves. Perfect for holiday trays or just because Tuesday deserves cookies too.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of softened butter
- 3/4 cup of granulated sugar
- 1 large egg
- 2 teaspoons of LorAnn cinnamon flavor
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- A pinch of salt
- 1/4 cup of brown sugar for the filling
- An extra tablespoon of cinnamon for sprinkling
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Beat in the egg, LorAnn cinnamon flavor, and vanilla extract until fully combined.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Tip: Don’t overmix—stop as soon as the flour disappears for tender cookies.
- Roll the dough out between two sheets of parchment paper to a 1/4-inch thick rectangle.
- Sprinkle the brown sugar and extra cinnamon evenly over the entire surface.
- Starting from the long edge, tightly roll the dough into a log, using the parchment to help guide it.
- Chill the log in the freezer for 15 minutes to firm up for cleaner slicing.
- Slice the log into 1/2-inch thick rounds and place them 2 inches apart on the prepared baking sheets.
- Tip: Use a sharp knife and wipe it clean between cuts for neat swirls.
- Bake for 10-12 minutes until the edges are lightly golden but centers still look soft.
- Tip: They’ll firm up as they cool, so don’t overbake for that chewy texture.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Here’s the payoff: these cookies stay wonderfully soft with a distinct cinnamon swirl in every bite. The LorAnn flavor gives them that warm, authentic bakery quality that powdered cinnamon alone can’t match. Try serving them slightly warm with a drizzle of cream cheese glaze for the full cinnamon roll experience.
LorAnn Cherry Almond Biscotti
Very few treats balance crunch and flavor like these cherry almond biscotti. They’re perfect for dunking in coffee or enjoying as a light afternoon snack. You’ll love how the almond and cherry flavors complement each other in every crisp bite.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 3 large eggs
– 1/2 cup of sliced almonds
– 1/2 cup of dried cherries
– 2 teaspoons of baking powder
– 1 teaspoon of almond extract
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. Beat the eggs in a separate bowl until they’re pale and frothy, about 2 minutes.
4. Stir the almond extract and vanilla extract into the beaten eggs.
5. Pour the wet ingredients into the dry ingredients and mix just until a dough forms.
6. Fold in the sliced almonds and dried cherries until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet.
8. Bake for 25 minutes until the logs are firm and lightly golden around the edges.
9. Remove from oven and let cool for 10 minutes until comfortable to handle.
10. Slice each log diagonally into 1/2-inch thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet and return to the oven.
12. Bake for another 15 minutes, then flip each biscotti and bake 15 minutes more until dry and crisp.
13. Transfer to a wire rack to cool completely before storing.
Really notice how the double-baking creates that signature crisp texture that holds up perfectly in hot drinks. The almond flavor shines through with sweet cherry bursts in every bite. Try dipping them in dark chocolate or crushing over ice cream for a creative twist.
LorAnn Key Lime Pie Bars
Just when you thought key lime pie couldn’t get easier, these bars deliver all that tangy-sweet goodness in portable form. Juicy lime flavor shines through every bite without overwhelming sweetness. They’re the perfect make-ahead dessert for busy weeks or last-minute gatherings.
Ingredients
– About 1 ½ cups of graham cracker crumbs
– A generous ½ cup of melted butter
– A couple of tablespoons of sugar for the crust
– 2 cans (14 ounces each) of sweetened condensed milk
– ¾ cup of key lime juice, freshly squeezed if you can
– 4 large egg yolks
– A splash of vanilla extract
– A pinch of salt to balance the sweetness
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 350°F until lightly golden around the edges, then let it cool slightly while you prepare the filling.
5. Whisk together the sweetened condensed milk, key lime juice, egg yolks, vanilla extract, and salt in a large bowl until completely smooth and well combined.
6. Pour the filling over the slightly cooled crust and spread it evenly with a spatula.
7. Bake for 15-18 minutes at 350°F until the edges are set but the center still has a slight jiggle when you gently shake the pan.
8. Cool the bars completely at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
9. Use the parchment paper overhang to lift the bars from the pan, then cut into squares with a sharp knife wiped clean between cuts for neat edges.
Crème brûlée-like texture meets bold citrus zing in every square. Chill thoroughly before slicing—the clean cuts are worth the wait. Serve these chilled with a dollop of whipped cream or crumbled over vanilla ice cream for an extra treat.
LorAnn Root Beer Float Cupcakes
Mixing root beer flavor into cupcakes creates a nostalgic treat that’s perfect for summer gatherings. These LorAnn Root Beer Float Cupcakes capture the classic soda fountain taste in a handheld dessert. They’re surprisingly easy to make and always impress a crowd.
Ingredients
– 2 cups of all-purpose flour
– 1 ½ cups of granulated sugar
– A couple of eggs
– ¾ cup of buttermilk
– ½ cup of vegetable oil
– A splash of vanilla extract
– 2 teaspoons of LorAnn root beer flavoring
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 1 cup of heavy cream
– ¼ cup of powdered sugar
Instructions
1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
3. In a separate bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, and root beer flavoring until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain—overmixing can make cupcakes tough.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. While cooling, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
9. Frost each cooled cupcake with a generous swirl of the whipped cream topping.
10. For a classic root beer float look, garnish with a colorful paper straw or a sprinkle of crushed root beer barrel candies. Really, the soft, moist crumb pairs perfectly with the light, creamy frosting, giving you that fizzy-sweet root beer flavor in every bite. Try serving them slightly chilled to mimic the ice cream float experience, or top with a mini scoop of vanilla ice cream for an extra indulgent twist.
LorAnn Strawberry Cream Popsicles
These strawberry cream popsicles deliver pure nostalgia in frozen form. They’re the perfect balance of sweet fruit and creamy richness that’ll have everyone begging for seconds. Trust me, you’ll want to make a double batch.
Ingredients
– 2 cups of fresh strawberries, hulled
– 1 cup of heavy cream
– 1/2 cup of granulated sugar
– A splash of vanilla extract
– A couple of tablespoons of lemon juice
– A pinch of salt
Instructions
1. Wash and hull 2 cups of fresh strawberries, then pat them completely dry with paper towels.
2. Combine strawberries, 1/2 cup sugar, and 2 tablespoons lemon juice in a blender.
3. Blend on high speed for 45-60 seconds until completely smooth and no chunks remain.
4. Pour 1 cup heavy cream into a separate mixing bowl.
5. Add a splash of vanilla extract and a pinch of salt to the cream.
6. Whisk the cream mixture vigorously for 2-3 minutes until slightly thickened but not stiff.
7. Pour the strawberry puree into the cream mixture and fold gently with a spatula.
8. Divide the mixture evenly among 8 popsicle molds, leaving 1/4 inch of space at the top for expansion.
9. Insert popsicle sticks into each mold, making sure they’re centered and straight.
10. Freeze the popsicles for at least 6 hours or overnight until completely solid.
11. Run warm water over the outside of the molds for 15-20 seconds to release the popsicles.
Freezing them overnight ensures they’re perfectly solid and won’t melt too quickly. The creamy texture contrasts beautifully with the bright strawberry flavor, making these ideal for serving alongside grilled desserts or crumbling over vanilla ice cream for an extra treat.
LorAnn Banana Cream Pudding
A creamy banana pudding that comes together in minutes with LorAnn’s signature flavoring. Always a crowd-pleaser for potlucks or weeknight desserts. This no-bake version stays cool and refreshing straight from the fridge.
Ingredients
– 1 box of instant vanilla pudding mix
– 2 cups of cold whole milk
– 1 cup of heavy whipping cream
– 3 ripe bananas
– 1 box of vanilla wafers
– 1 tsp of LorAnn banana cream flavoring
– A pinch of salt
Instructions
1. Pour 2 cups of cold whole milk into a large mixing bowl.
2. Add the entire box of instant vanilla pudding mix to the milk.
3. Whisk vigorously for 2 full minutes until the pudding thickens noticeably.
4. Stir in 1 tsp of LorAnn banana cream flavoring until fully incorporated.
5. Cover the bowl with plastic wrap, pressing it directly onto the pudding surface to prevent skin formation.
6. Refrigerate the pudding for exactly 30 minutes to set properly.
7. While pudding chills, slice 3 ripe bananas into ¼-inch rounds.
8. In a separate bowl, whip 1 cup of heavy cream with a pinch of salt until stiff peaks form, about 3-4 minutes with an electric mixer.
9. Gently fold the whipped cream into the chilled pudding mixture until no white streaks remain.
10. Arrange a single layer of vanilla wafers across the bottom of a 9×13-inch dish.
11. Top wafers with half of the banana slices in an even layer.
12. Spread half of the pudding mixture over the bananas using a spatula.
13. Repeat layers with remaining wafers, bananas, and pudding.
14. Cover the assembled dessert and refrigerate for at least 4 hours, or overnight for best flavor development. Creamy layers meld together as the wafers soften into cake-like texture. The LorAnn flavoring delivers authentic banana taste without artificial aftertaste. For a summer twist, serve chilled with grilled pineapple slices or crumbled shortbread cookies on top.
LorAnn Peanut Butter Chocolate Fudge
Nothing beats that classic peanut butter-chocolate combo, especially when it comes together in this ridiculously easy fudge. Now you can whip up a batch of this rich, creamy LorAnn treat with just a few simple ingredients. It’s the perfect sweet fix for any sudden craving or last-minute gift.
Ingredients
– 3 cups of white chocolate chips
– A heaping cup of creamy peanut butter
– A 14-ounce can of sweetened condensed milk
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. Combine the white chocolate chips, peanut butter, and sweetened condensed milk in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a spatula until everything is completely melted and smooth, about 5-7 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Remove the saucepan from the heat and immediately stir in the vanilla extract and salt until fully incorporated.
5. Pour the fudge mixture into the prepared pan and spread it into an even layer with your spatula.
6. Let the fudge cool at room temperature for about 30 minutes until it’s no longer warm to the touch. Tip: For cleaner slices, score the fudge into squares now with a sharp knife.
7. Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is completely firm. Tip: Don’t rush the chilling—this ensures a perfect, sliceable texture.
8. Use the parchment paper to lift the fudge from the pan, then cut it into 1-inch squares with a sharp knife. How it sets up is wonderfully creamy yet firm, with that nostalgic peanut butter flavor melting into sweet white chocolate. Try serving these squares slightly chilled alongside a cold glass of milk or crumbled over vanilla ice cream for an extra-decadent dessert.
LorAnn Lavender Honey Shortbread
Remember those buttery shortbread cookies from childhood? These lavender honey shortbread cookies elevate that classic with floral notes and subtle sweetness. They’re perfect for afternoon tea or as an elegant homemade gift.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter
– 1/2 cup of powdered sugar
– 2 tablespoons of honey
– 1 teaspoon of culinary lavender buds
– A good pinch of salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt until well combined.
3. In a separate large bowl, cream the softened butter and powdered sugar together for about 3 minutes until light and fluffy.
4. Add the honey and lavender buds to the butter mixture, mixing until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Tip: Don’t overmix or your cookies will become tough.
6. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together.
7. Roll the dough out to 1/4-inch thickness between two sheets of parchment paper. Tip: Using parchment prevents sticking without adding extra flour.
8. Cut the dough into rectangles or use cookie cutters for shapes.
9. Arrange the cut cookies on your prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 18-20 minutes until the edges are just beginning to turn golden. Tip: The centers should still look pale for that classic shortbread texture.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Delicate and crumbly with a subtle floral aroma, these shortbread cookies develop better flavor the day after baking. Serve them alongside Earl Grey tea or crumble over vanilla ice cream for an elegant dessert upgrade.
LorAnn Maple Walnut Blondies
You won’t believe how these maple walnut blondies transform basic pantry staples into something extraordinary. That rich maple flavor pairs perfectly with toasted walnuts for a treat that’s both comforting and sophisticated. These chewy bars come together in one bowl with minimal fuss.
Ingredients
– 1 cup of packed brown sugar
– 1/2 cup of melted butter
– 2 large eggs
– 1 teaspoon of vanilla extract
– A generous splash of LorAnn maple flavor
– 1 cup of all-purpose flour
– 1/2 teaspoon of baking powder
– A pinch of salt
– 3/4 cup of chopped walnuts
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together the brown sugar and melted butter in a large bowl until smooth.
3. Beat in the eggs one at a time until fully incorporated.
4. Stir in the vanilla extract and LorAnn maple flavor until combined.
5. Tip: Use room temperature eggs for better emulsion and smoother batter.
6. Add the flour, baking powder, and salt to the wet ingredients.
7. Fold the dry ingredients into the wet mixture until just combined—don’t overmix.
8. Stir in the chopped walnuts until evenly distributed throughout the batter.
9. Tip: Toast your walnuts at 350°F for 8 minutes beforehand for deeper flavor.
10. Spread the batter evenly into your prepared baking pan.
11. Bake at 350°F for 25-28 minutes until the edges are golden and the center springs back when lightly touched.
12. Tip: Check for doneness at 25 minutes—overbaking makes blondies dry.
13. Let the blondies cool completely in the pan on a wire rack before slicing.
Perfectly chewy with crisp edges, these blondies deliver intense maple flavor in every bite. The toasted walnuts add satisfying crunch against the soft, buttery texture. Serve them warm with vanilla ice cream for an elevated dessert, or pack them for lunchbox treats that travel beautifully.
LorAnn Pina Colada Cake
Just when you thought pina colada couldn’t get better, this cake proves otherwise. Juicy pineapple and creamy coconut come together in a moist, tropical dessert that’ll transport you straight to the beach. Perfect for summer gatherings or when you need a taste of vacation.
Ingredients
– 2 cups of all-purpose flour
– 1 ½ cups of granulated sugar
– 1 cup of unsalted butter, softened
– 3 large eggs
– ½ cup of crushed pineapple with juice
– ½ cup of coconut milk
– ¼ cup of LorAnn pina colada flavoring
– 2 teaspoons of baking powder
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup of softened butter and 1 ½ cups of sugar until light and fluffy, about 3 minutes.
3. Beat in 3 eggs one at a time, mixing well after each addition.
4. Stir in ½ cup of crushed pineapple with juice, ½ cup of coconut milk, ¼ cup of LorAnn pina colada flavoring, and a splash of vanilla extract until combined.
5. In a separate bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and a pinch of salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain—don’t overmix.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. Cool completely before serving.
Expect a tender, moist crumb with bold tropical flavors that meld beautifully. Each bite delivers sweet pineapple and creamy coconut, making it ideal served chilled with a dollop of whipped cream or toasted coconut flakes for extra crunch.
LorAnn Black Licorice Marshmallows
You’ve probably had marshmallows before, but never like this. These homemade black licorice marshmallows deliver that bold anise flavor in the fluffiest, most addictive form imaginable.
Ingredients
– 3 packets of unflavored gelatin
– A good splash of cold water
– 1½ cups of granulated sugar
– 1 cup of light corn syrup
– A pinch of salt
– 1 tablespoon of LorAnn black licorice flavoring
– A dusting of powdered sugar for coating
Instructions
1. Sprinkle 3 packets of unflavored gelatin over ½ cup of cold water in your mixer bowl and let it bloom for 10 minutes.
2. Combine 1½ cups granulated sugar, 1 cup light corn syrup, ¼ cup water, and a pinch of salt in a saucepan.
3. Cook the sugar mixture over medium heat, stirring constantly until the sugar dissolves completely.
4. Attach a candy thermometer to the pan and continue cooking without stirring until it reaches 240°F (soft-ball stage).
5. Turn your mixer to low speed and slowly pour the hot syrup down the side of the bowl into the gelatin mixture.
6. Increase mixer speed to high and beat for 10-12 minutes until thick, white, and tripled in volume.
7. Add 1 tablespoon of LorAnn black licorice flavoring during the last minute of mixing.
8. Lightly grease an 8×8 inch baking pan and dust it with powdered sugar.
9. Pour the marshmallow mixture into the prepared pan and smooth the top with a wet spatula.
10. Let the marshmallows set at room temperature for at least 4 hours, or overnight uncovered.
11. Dust a cutting board with more powdered sugar and turn the marshmallow slab out onto it.
12. Cut into squares using a pizza cutter or sharp knife dusted with powdered sugar to prevent sticking.
13. Toss each marshmallow square in powdered sugar to coat all sides completely.
Each marshmallow has that perfect chewy-yet-pillowy texture that melts in your mouth. The bold black licorice flavor really shines through without being overwhelming. Try them dipped in dark chocolate or crumbled over hot chocolate for an extra special treat.
LorAnn Cotton Candy Frosting
Just when you thought frosting couldn’t get more fun, this cotton candy version delivers pure nostalgia. Jazzing up cupcakes or cakes has never been easier with this fluffy, sweet topping. Keep it simple and let the flavor shine through.
Ingredients
– 1 cup of unsalted butter at room temp
– 4 cups of powdered sugar
– A splash of heavy cream
– A couple of teaspoons of LorAnn cotton candy flavoring oil
– A pinch of salt
Instructions
1. Place 1 cup of room temperature unsalted butter in a large mixing bowl.
2. Beat the butter on medium speed for 2 minutes until it’s light and fluffy.
3. Gradually add 4 cups of powdered sugar to the bowl while mixing on low speed.
4. Increase the mixer speed to medium and beat for 3 minutes until fully combined.
5. Add a splash of heavy cream to the mixture.
6. Mix on medium speed for 1 minute until the frosting becomes smoother.
7. Add a couple of teaspoons of LorAnn cotton candy flavoring oil to the bowl.
8. Incorporate a pinch of salt to balance the sweetness.
9. Beat everything on high speed for 2-3 minutes until the frosting is light and spreadable.
10. Scrape down the sides of the bowl with a spatula to ensure even mixing.
11. Check the consistency—if it’s too thick, add another splash of cream and mix for 30 seconds.
Outrageously fluffy and bursting with carnival-like sweetness, this frosting holds its shape beautifully for piping. Opt for pastel-colored sprinkles to enhance the cotton candy vibe, or spread it thick on sugar cookies for a playful twist.
LorAnn Gingerbread Spice Cookies
These gingerbread spice cookies deliver that classic holiday warmth with just the right amount of snap. They’re perfect for cookie exchanges or simply enjoying with a hot drink on a chilly afternoon.
Ingredients
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 2 teaspoons of LorAnn gingerbread spice blend
– ½ cup of softened unsalted butter
– ¾ cup of packed brown sugar
– 1 large egg
– ¼ cup of molasses
– A pinch of fine sea salt
– Some granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, gingerbread spice, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg until just incorporated, then mix in the molasses until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—don’t overmix.
6. Scoop tablespoon-sized portions of dough and roll each into a ball between your palms.
7. Roll each ball in granulated sugar to coat lightly all over.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Bake one sheet at a time in the center of the oven for 10–12 minutes, until the edges are set and the tops look crackled.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just baked, these cookies have a crisp edge and a slightly chewy center, with the gingerbread spice warming every bite. Try crumbling them over vanilla ice cream or dipping half in melted white chocolate for an extra festive touch.
LorAnn Watermelon Jelly Candies
Very few homemade candies deliver that nostalgic, chewy texture quite like these watermelon jellies. They’re surprisingly simple to make with just a handful of ingredients and capture that bright, fruity flavor perfectly. You’ll be amazed how professional they look with minimal effort.
Ingredients
– 1 cup of granulated sugar
– 1/2 cup of light corn syrup
– A splash of water (about 1/4 cup)
– 3 tablespoons of powdered fruit pectin
– A couple of drops of red food coloring
– A tiny drop of green food coloring
– 1/2 teaspoon of watermelon flavoring oil
Instructions
1. Line an 8×8 inch baking pan with parchment paper and lightly grease it with cooking spray.
2. Combine 1 cup sugar, 1/2 cup corn syrup, and 1/4 cup water in a medium saucepan over medium heat.
3. Stir constantly until the sugar completely dissolves and the mixture comes to a gentle boil.
4. Whisk in 3 tablespoons powdered fruit pectin until no lumps remain, then bring to a full rolling boil.
5. Boil exactly 1 minute while stirring continuously to prevent scorching.
6. Remove from heat and immediately stir in red food coloring until evenly distributed.
7. Add 1/2 teaspoon watermelon flavoring oil and mix thoroughly to incorporate the flavor.
8. Pour the hot candy mixture into your prepared pan and spread evenly with a spatula.
9. Dot the surface with tiny drops of green food coloring to mimic watermelon seeds.
10. Use a toothpick to swirl the green dots slightly for a natural seed appearance.
11. Let the candy cool completely at room temperature for at least 4 hours until firm.
12. Turn the set candy block out onto a cutting board and peel off the parchment paper.
13. Dust your knife with powdered sugar and cut into 1-inch squares to prevent sticking.
14. Toss the finished candies in additional powdered sugar to coat all surfaces. Chewy with an intense watermelon burst, these candies have that perfect gummy texture that keeps you reaching for more. They make fantastic party favors when packaged in clear bags, or try crumbling them over vanilla ice cream for a fun, fruity twist.
Summary
Glorious flavors await in these 20 LorAnn Oils recipes! From simple candies to elegant baked goods, there’s something delicious for every home cook to explore. We hope you’ll try these treats, share your favorites in the comments below, and pin this article to your Pinterest boards for future kitchen adventures. Happy baking!
