Aline Recipes, New York, NY (2026)

09/25/2026

3-Ingredient Baked Pumpkin Donuts

Ingredients:

- 1 box (15.25 oz) cake mix (spice, yellow, white, or chocolate)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 tub (16 oz) prepared frosting (cream cheese, vanilla, or chocolate)
- Festive fall sprinkles (optional, for garnish)
- Pinch of ground cinnamon or pumpkin pie spice (optional, for dusting)

Directions:

1. Preheat oven to 350°F (175°C) and lightly grease a donut pan.
2. In a large bowl, combine the cake mix and pumpkin puree until smooth and well blended.
3. Spoon the batter evenly into the donut pan, filling each cavity about 3/4 full.
4. Bake for 15-18 minutes, or until a toothpick inserted into the donuts comes out clean.
5. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Once cooled, spread the prepared frosting over the top of each donut.
7. Garnish with festive fall sprinkles and dust lightly with ground cinnamon or pumpkin pie spice if desired.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

Kcal: Approximately 220 kcal per donut | Servings: 12 donuts

09/25/2026

Sweet Alabama Pecan Bread

Ingredients:

- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla extract.
3. Mix in buttermilk until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in chopped pecans gently.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes

Kcal: 320 kcal | Servings: 8 servings

09/25/2026

Pumpkin Pie Cookies

Ingredients:

For the Spiced Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt

For the Pumpkin Pie Filling:
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup light brown sugar
- 1 large egg
- ⅓ cup evaporated milk (or heavy cream)
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice

For the Whipped Topping:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon (for dusting)

Directions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Scoop dough into tablespoon-sized balls and place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the palm of your hand.
7. Bake the cookies for 10-12 minutes or until edges are lightly golden. Remove from oven and allow to cool completely on wire racks.
8. While the cookies bake, prepare the pumpkin pie filling. In a medium bowl, whisk together pumpkin puree, light brown sugar, egg, evaporated milk (or heavy cream), flour, and pumpkin pie spice until smooth.
9. Once cookies have cooled, spoon about 1 tablespoon of pumpkin filling onto the center of each cookie.
10. For the whipped topping, beat the chilled heavy whipping cream with powdered sugar until soft peaks form.
11. Pipe or dollop whipped cream over the pumpkin filling on each cookie.
12. Lightly dust with ground cinnamon before serving.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 210 kcal | Servings: 24 cookies

09/24/2026

Melt in your Mouth Butter Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
3. Gradually add the all-purpose flour, mixing until the dough forms and is smooth.
4. Roll the dough into small balls (about 1 inch in diameter) and place them on an ungreased baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with the bottom of a glass or your hand.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
7. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies
Tips:
Use cold butter for a crisper texture if preferred.
Dust cooled cookies lightly with extra powdered sugar for an elegant finish.

09/21/2026

Cranberry Orange Cream Cheese Spread

Ingredients:

8 oz cream cheese, softened
1/2 cup dried cranberries, chopped
1/4 cup chopped pecans (optional)
1 tbsp orange zest (from 1 large orange)
2 tbsp orange juice
1 tbsp honey or maple syrup (optional, for added sweetness)
Fresh rosemary or thyme sprigs, for garnish (optional)

Directions:

In a medium bowl, beat the softened cream cheese until smooth and fluffy.
Add the chopped cranberries, orange zest, orange juice, and honey (if using). Stir until evenly combined.
Fold in the chopped pecans if desired.
Transfer the spread to a serving bowl, smoothing the top, and garnish with fresh rosemary or thyme for a festive look. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: 100 kcal per serving | Servings: 8 servings

Tips:
For a creamier texture, whip the cream cheese before adding other ingredients.
Serve with crackers, baguette slices, or as a spread on bagels for a versatile appetizer or snack.

09/19/2026

Peanut Butter Chocolate Swirl Cookies

Ingredients:

- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter

Directions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small microwave-safe bowl, melt the chocolate chips and unsalted butter in 30-second increments, stirring in between until smooth.
7. Drop spoonfuls of the peanut butter dough onto the prepared baking sheet.
8. Using a small spoon, add a dollop of melted chocolate on top of each cookie dough ball.
9. Use a toothpick or skewer to swirl the chocolate into the peanut butter dough, creating a marbled effect.
10. Bake for 10-12 minutes, or until the edges are lightly golden.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 180 kcal | Servings: 18 cookies

09/18/2026

Caramel Brownie Cheesecake

Ingredients:

BROWNIE BASE:
- 1 box fudge brownie mix (plus eggs, oil, and water as directed), or homemade brownie batter

CHEESECAKE LAYER:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract

CARAMEL TOPPING:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup chopped pecans (optional)

Directions:

1. Preheat oven to 350°F (175°C). Prepare the brownie base according to the package instructions or your homemade recipe. Pour the batter evenly into a greased 9-inch springform pan.
2. Bake the brownie base for about 20 minutes or until set but not fully cooked. Remove from oven and set aside.
3. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and mix well.
4. Gradually add eggs one at a time, mixing thoroughly after each addition.
5. Blend in sour cream and vanilla extract until smooth and creamy.
6. Pour the cheesecake mixture over the slightly cooled brownie base in the pan.
7. Bake for 40-45 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
8. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Drizzle caramel sauce evenly on top of the chilled cheesecake and sprinkle with chopped pecans, if desired.
10. Slice and serve chilled.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes

Kcal: Approximately 420 kcal per serving | Servings: 12 servings

Tips:
Use room temperature cream cheese for a smooth and lump-free cheesecake batter.
Chill the cheesecake overnight to ensure firm slices and enhanced flavor.

09/18/2026

Caramel Apple Pie Bars

Ingredients:

For the Crust and Crumble
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt

For the Apple Filling
- 4 cups apples, peeled and diced
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt

For Finishing
- 1/2 cup caramel-style sauce, plus more for serving if desired

Directions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the flour, rolled oats, brown sugar, granulated sugar, ground cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly but holds together when pressed.
3. Press about two-thirds of the crumble mixture evenly into the bottom of the prepared pan to form the crust.
4. In another bowl, mix the diced apples with granulated sugar, brown sugar, flour, cinnamon, lemon juice, vanilla extract, and a pinch of salt until well combined.
5. Spread the apple filling evenly over the crust layer.
6. Sprinkle the remaining crumble mixture over the apple filling to cover it completely.
7. Bake for 40-45 minutes or until the top is golden brown and the apples are tender.
8. Remove from the oven and while still warm, drizzle the caramel sauce evenly over the bars.
9. Allow the bars to cool completely in the pan, then use the parchment paper overhang to lift them out before slicing into squares. Serve with additional caramel sauce if desired.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

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