I had 3 customers place orders this week for my coconut chocolate chip cookies.

These are my take on the classic Dad’s cookies. I add coconut, chocolate chips, and a unique spice mixture to my base cookie dough recipe. Once cooled, they have a crispy exterior and a slightly chewy interior.

They are probably my most popular cookie at the moment.

Order some coconut chocolate chip cookies today.

Websites and videos showing homemade sourdough bread typically show boule loafs, which I have made in the past. I find that they are not very useful for our family for sandwiches and what not, so I switched years ago to using a regular bread pan and a typical 5:3 flour–liquid ratio rather than a high hydration dough. This makes a stable regular-shaped loaf, which is allows for conventional bread slice shapes.

Order a loaf of sourdough bread.

A customer ordered a dozen white chocolate chip macadamia nut cookies.

They have a significant vanilla flavour, with a buttery crunch.

Order some white chocolate chip macadamia cookies.

A customer reached out recently to order a loaf of banana bread.

My banana bread is based off a recipe I found in a recipe box I inherited from my maternal grandmother after she passed away in 2015. I add extra spices as well as baking powder (she used just baking soda) and chocolate chips.

I forgot to use my bigger loaf pan, so this one overflowed a bit. I was still able to free it though. Next time, I will make sure to use the larger pan. That would mean less oven clean up for me.

Order your own loaf of chocolate chip banana bread.

A customer reached out to me to see whether I could make garlic cheese bread.

I have never made it before, but I have a pretty foolproof base bread recipe that I use for everything from bread to buns, pizza dough, and cinnamon buns.

I figured I could use that and then add garlic and cheese to it.

I chose garlic powder for the garlic flavour and Parmesan cheese and cheddar cheese for the cheese portion. I rolled it out as though I was making cinnamon buns, then cut the rolled-out dough into 12 strips, elt them proof, basted them in garlic butter, topped with more cheeses, and baked.

Do you think they turned out well enough?

If so, order some for yourself.

A customer ordered a dozen snickerdoodle cookies. These cookies are crunchy on the outside with a chewy centre and are covered in a cinnamon sugar coating. The Rainbow House smelled like Christmas when they were baking.

If you live in the Lethbridge and would like to try snickerdoodle cookies, place an order today.

Just $25 a dozen, or $15 for a half dozen.

A customer reached out to me to order a loaf of jalapeño cheddar sourdough bread. I have made sourdough bread and jalapeño cheddar bread, but I had never combined the two before.

Here it is fresh out of the oven. I have no idea how it tastes, but it smells phenomenal.

One thing that makes my jalapeño cheddar bread stand out from others is that I use two types of jalapeños: fresh and pickled. It provides a unique tangy flavour, which, of course, goes great with sourdough.

And I have a couple of ideas to boost this recipe even more next time.

If you live in Lethbridge and would like to see how great my jalapeño cheddar bread tastes, order one today.

Just $6 a loaf.

I could also do buns or biscuits.

A customer ordered a dozen white chocolate chip macadamia nut cookies from me.

The base recipe I use for most of my cookies makes about 3 dozen cookies. I pick out the best cookies from the batch for my customer, then I put the rest in our cookie jar for school lunches, snacks, and whatnot.

One of the classmates of our youngest child—who is in Grade 5—loves my white chocolate chip macadamia nut cookies. Whenever our child packs her lunch, she will add an extra white chocolate chip macadamia nut cookie for her classmate into her lunchkit if we have any in the cookie jar.

Their flavour profile has hints of butterscotch and vanilla. They are soft, sweet, and a bit salty.

If you are in the Lethbridge area and want to try these white chocolate chip macadamia nut cookies, place an order today.

$25 for a dozen, or $15 for a half dozen.

About a year and a half ago, I had a customer reach out and ask me to make brownies for them to take to a work potluck.

This was the first time I had a customer ask for brownies, and I had made them only a handful of times previously in my life. I wanted these to be different, so I did some research in flavour profiles for chocolate desserts and came up with a recipe I have yet to see anywhere else.

They were a hit. In fact, a few months later, one of the people who attended that potluck contacted me to order 6 dozen for their wedding, which I did.

The wedding guests loved them.

These are—hands down—the best brownies I have ever eaten. In fact, they have turned me into a bit of a brownie snob. You probably think I am biased, but one of the guests at that wedding said that they were “the best brownies I have ever tasted”. Other customers have called them “delicious”, “delectable”, “so good”, and “amazing”.

They are fudgy, chocolatey, and have a complex flavour profile. As well, they also are kind of dichotomous: their unique taste will make you want to keep eating them, but they are quite rich, so you might regret eating too many.

If you still do not believe me, and you live in the Lethbridge area, just order a batch yourself.

Just $25 for a dozen pieces or $15 for a half dozen.