A Man's Confections

02/14/2026

12/06/2025

11/26/2025

11/16/2025

If cheesecake and a soft bakery cookie had a baby, it would be these Caramel Cheesecake Crumbl Copycat Cookies.

These taste like a Crumbl moment but lighter, softer, and way easier to make at home. The cookie is buttery and chewy, the frosting is tangy and creamy, and the caramel drizzle brings it all together.

If you want a dessert that feels fancy without actually being complicated, this is it. Here is everything you need.

Cookie Ingredients:• 3/4 cup unsalted butter• 1/2 cup vanilla coconut sugar• 1/2 cup brown sugar• 2 eggs• 1 tsp vanilla• 2 cups flour• 1 tsp baking powder• 1 tsp cornstarch• 1/4 tsp salt

Cream Cheese Frosting:• 8 oz cream cheese• 4 tbsp salted butter• 1 tsp vanilla• 2 tsp lemon juice• 3 cups powdered sugar• Caramel sauce for topping

Cookie Instructions:
1. In a bowl, mix butter, vanilla coconut sugar, and brown sugar until creamy.
2. Add vanilla and eggs and mix again.
3. In a separate bowl, combine flour, baking powder, cornstarch, and salt.
4. Add the dry ingredients into the wet and mix until a soft dough forms.
5. Line a baking sheet with parchment paper and scoop dough onto the pan.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Let cookies cool completely.

Frosting Instructions:
1. Mix cream cheese and butter until smooth.
2. Add vanilla, lemon juice, and powdered sugar.
3. Blend until creamy.
4. Spread frosting on the cooled cookies and drizzle with caramel sauce.

Would you try these? Lemme know in the comments.

11/11/2025

01/18/2025

Hi, I’m George! 👋

I started this baking page a few years ago out of a love for baked goods, and the challenge of creating healthier options for those of us who work out and strive to live a healthy lifestyle. For me, coffee and confections go hand in hand. There’s nothing better than enjoying a perfectly brewed cup of coffee with one of my healthier creations!

My baking journey began in 7th grade when my Dad encouraged me to take a cooking class as an elective. Little did I know, baking was part of the curriculum, and I quickly fell in love with it. It was his way of teaching me independence while he worked long hours after we lost my Mom when I was just 10. Alongside sports, baking became my outlet to cope with her loss, and it’s been my go to for relieving stress and channeling creativity ever since.

Now, I love baking for my friends and community. From gyms to UFC fighters, I’ve created everything from cookies and cakes to cupcakes, all with ingredients that are tasty and thoughtful. I use coconut sugar to keep blood sugar stable, gluten-free flour for those with celiac disease, and options like applesauce and dates to keep my recipes balanced and nourishing.

Based in San Diego, I’ve recently started monthly pop-ups where I take suggestions, bake in big batches, and make it easy for you to get your orders. Think of me as your local San Diego baker, but I make treats that are just a little less bad for you!

If you’ve tried any of my creations, let me know your favorite in the comments. And if you haven’t yet, follow .mans.confections for low-sugar, gluten-free baked goods that don’t sacrifice flavor.

Let’s make healthier indulgence a reality, one treat at a time! 🍪🍰🧁🍬

12/23/2024

Confection Recipe #1222

Ready to indulge in holiday perfection? Say hello to Snickerdoodle Eggnog Donuts!

Soft, fluffy, and bursting with festive flavor, these baked (not fried!) donuts come together in just 30 minutes. Whether you're kicking off the holiday baking season or planning a cozy Christmas morning treat, these donuts are a must-try!

Ingredients
* 1 cup + 2 tablespoons all-purpose gf flour
* 1/2 cup coconut sugar, packed
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup eggnog
* 2 1/2 tablespoons unsalted butter, melted until browned
* 1 large egg, at room temperature

For the Snickerdoodle Coating:
* 3 tablespoons unsalted butter, melted
* 1 cup sugar
* 1 1/2 tablespoons cinnamon

For the glaze:
* 1-2 tablespoons eggnog
* 1 cup confectioners' sugar
* 1/4 teaspoon salt

Instructions
* Preheat oven to 350 degrees (F).
* Generously grease a doughnut pan; set aside.
* In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
* Gently fold the wet mixture into the dry mixture - don't over mix!
* Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
* In the meantime, melt the butter for the snickerdoodle coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
* In a small bowl combine the confectioners sugar, eggnog, and salt; whisk smooth. The glaze should be thick but easily pourable; add more eggnog/sugar as needed.
* Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
* Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.

05/12/2024

Confection Recipe #5104

I’ve never come across a banana bar I didn’t like, including this one. And even with the healthier ingredients I swapped in, there’s no compromise on taste. None at all actually.

This classic banana bar recipe really stands out with its browned butter frosting, which I thought was a delicious often overlooked complement.

Bars Ingredients:
⁃ 1 to 1 ½ cups coconut sugar
⁃ 1 cup sour cream
⁃ ½ cup butter, softened
- 2 large eggs
⁃ 1 ¾ cups mashed ripe bananas
⁃ 2 tsp’s vanilla extract
⁃ 2 cups all-purpose or gluten free flour
⁃ 1 tsp baking soda
⁃ ¾ tsp salt
⁃ ½ cup chopped walnuts or nuts of choice

Protein Frosting:
⁃ ½ cup butter
⁃ 1-4 cups confectioners’ sugar or powdered sugar substitute (I used 2 cups)
⁃ 3 Tbsps or more of liquid whey protein of choice I used Vanilla ( depending on how much confectioners sugar you use)
⁃ 1 ½ -2 tsps vanilla extract

Directions
1. Preheat the oven to 350 degrees F Grease and flour a 9x13 inch pan.
2. Beat together coconut sugar, sour cream, softened butter, and eggs in a large bowl with an electric mixer until creamy. Beat in mashed bananas and vanilla. Add flour, baking soda, and salt; mix for 1 minute. (Stir in nuts if you plan to add them until evenly incorporated) Spread in the prepared pan.�3. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 27-28 minutes. Place on a wire rack to cool completely.�4. Making the Frosting: Melt butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat. Whisk in confectioners’ sugar, milk, and vanilla until smooth.�5. Spread frosting over cooled banana cake. Cut into bars and serve.

Enjoy and let me know if you make these!