Mac 'n Cheese with Broccoli

Ingredients:
3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)


Directions
Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
Place half of the macaroni and broccoli in a greased 13x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.Serves 12.


Recipe found here.

Slovak Bread Fondue

Ingredients
1 loaf of bread (we had a 350g one)
100g shredded Parmesan
100g shredded cheese like Edam
100g cream cheese like Philadelphia
300ml whipping cream
150g bacon
1/2 red or orange bell pepper
3 spring onions
Pinch of dried oregano
Salt
Olive oil

Cut off top of bread so that you have a lid for your fondue pot. Carefully scrape out the crumb and cut it into smaller chunks. Set aside.
Cut bacon in small cubes and fry for 5-7 minutes until golden-brown. Transfer bacon onto a small plate and leave the fat in the frying pan. Preheat oven to 190C.
Dice bell pepper and spring onions.
In a large mixing bowl, combine whipping cream and cheeses. Add diced pepper, onions, bacon, a pinch of salt, and oregano. Stir well.
Transfer bread onto a baking sheet lined with parchment paper.
Using fat left from frying the bacon, brush bread on the outside and the inside. Pour the cheese mix into prepared bread.
Bake for 25 minutes, then open the “lid”. Place chunks of bread we have scraped out onto the baking sheet and drizzle them with olive oil. Return baking sheet in the oven and bake the fondue and the “spoons” for another 10-15 minutes.
Allow to cool for about 5 minutes and serve!

Serves 2-4.

Recipe found here.

Copycat Twinkies

Photo credit: http://www.digitalfilmtree.com/blog/wp-content/uploads/2012/11/twinkies.jpg

Ingredients
Cake:
16-Ounce Box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water

Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract
Instructions
Note: You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick
 

Preheat oven to 325 degrees F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes.

Cream Cheese Swirl Brownies

Ingredients:
10 Tablespoons butter
3 ounces Hershey's Milk Chocolate Chips
1 cup sugar
2 large eggs
2 teaspoons vanilla
3/4 cup All Purpose Flour
1/4 teaspoon salt
2 tablespoons Unsweetened Hershey's Cocoa Powder
For the Cream Cheese Swirl:
8 ounces Cream Cheese, softened
1/3 cup sugar
pinch salt
1 large egg
2 teaspoons vanilla
Full Sized Hershey Bars, to top

Instructions:
Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Cool slightly.
In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix. Pour batter into prepared baking pan.

For the Cream Cheese Swirl
Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Top with full sized hershey Bars and return to still warm oven until lightly melted. Cool and serve with vanilla ice cream, if desired. 


Recipe found here.

Greek Style Lemon Roasted Potatoes

Ingredients:
Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced


Directions:
Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.


Recipe found here.

Baked Ravioli

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese


Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving. Serves 4-6.


Recipe found here.

Spinach and Artichoke Pasta

Ingredients:
6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

 

Instructions:
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.
Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.
Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.
Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.


Recipe found here.

Chocolate Peanut Butter Pie

Chocolate Crust
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (2 cups)

Peanut Butter Filling
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
Kosher salt

Chocolate Topping
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

Garnish
1/4 cup Chopped Peanuts, chopped
1/4 cup semi sweet chocolate, chopped


MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. Melt butter and stir into the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: Place chopped chocolate in a medium bowl. Heat cream over medium heat until simmering. Add cream to chocolate and stir until melted.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the chopped peanuts and chocolate around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.


Recipe found here.

Mini Lemon Meringue Pies

INGREDIENTS:
1 batch Homemade Microwave Lemon Curd (about 2 cups), chilled
24 1.75-inch premade miniature tart shells
2 cups meringue topping



DIRECTIONS:
Place the tart shells on a tray or baking sheet.
Spoon the lemon curd into a piping bag and fill each tart with lemon curd.
Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.


Recipe found here.

Caramel Peanut Butter Fudge

Ingredients:
4 oz. (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup milk
1/2 cup corn syrup (or brown rice syrup)
1/2 cup Smart Balance Rich Roast Smooth Peanut Butter
1 tsp. vanilla extract
1/4 tsp. sea salt, plus a little more for sprinkling the top
1/2 cup chopped peanuts



Instructions:
Melt the butter in a 3-4 quart pan until it starts to foam and turn light golden brown. Add the brown sugar, milk, and corn syrup. Bring to a boil and turn heat to medium. Cover with the lid and cook, without peeking, for 5 minutes. Remove lid, being careful not to drop any water back into the pan. Attach a candy thermometer to the side of the pan and cook until it reaches the softball stage, about 236 degrees F. Remove from heat and add the vanilla extract, the peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120 degrees F. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. Beat in 3/4 of the chopped peanuts, reserving some for the garnish.

Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into squares.


Recipe found here.

Pumpkin Waffles with Apple Cider Syrup

Ingredients
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
APPLE CIDER SYRUP
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter



Directions
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.



Recipe found here.

Homemade soft caramels

Ingredients:
candy thermometer
wax or parchment paper
1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup


Instructions:
Cook and stir constantly. Cook in heavy pan until it reaches 240 degrees. Take off stove and add:
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring
pour into a 9x13 buttered pan. cool completely before cutting.


TIPS:
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.


Recipe found here.

Meatball Parmigiana Sliders

For The Meatballs
2 slices white or sandwich bread, torn into 1-inch pieces
1/2 cup whole milk
8 ounces ground beef
8 ounces ground pork
4 ounces ground veal
1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, minced
1 large egg
Coarse salt
Marinara Sauce

For The Sandwiches
2 dozen brioche rolls, split
1 1/2 cups coarsely grated mozzarella cheese (5 ounces)
1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
Small basil leaves



Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.


Recipe found here.

Mocha Swirl Bread with Espresso Glaze

For the Cake
1 1/2 tablespoons instant espresso powder
1 tablespoon boiling water
3/4 cup greek yogurt
1/2 cup cornmeal
8 tablespoons (4 oz or 1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons cocoa powder

For the Glaze
2 teaspoons instant espresso powder
2 teaspoons boiling water
1 tablespoon greek yogurt
2/3 cup plus 2 tablespoons powdered sugar, sifted


Instructions
For the Cake:
Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.
In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar, eggs, flour, baking powder, baking soda, salt, and vanilla extract. Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.
Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.
Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.
For the Glaze:
In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.


Recipe found here.

Pumpkin-Swirl Brownies

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts


Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.


Recipe found here.

Pecan Pie Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.


Recipe found here.

Caprese Lasagna Roll Ups

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup Simple Marinara Sauce, recipe follows
 

Preheat oven to 350 degrees.  Cook pasta according to directions listed on package to al dente. Drain pasta and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste. 
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes while you prepare pasta and lasagna filling.


Recipe found here.

Almond Joy Bars

10 Tbsp unsalted butter, room temperature
3/4 c light brown sugar, packed
2 1/2 c flour
1/2 tsp fine sea salt
28 oz sweetened condensed milk
28 oz shredded coconut
1 tsp vanilla extract
5 c bittersweet chocolate baking chunks (loosely placed in cup)



Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray. NOTE: I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much.
In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
NOTE: Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks.) You can top with Almond Joy bites, sliced almonds or leave off. Use light or dark chocolate, your preference.

Recipe found here.

Apple Cider Caramels

2 cups apple cider
3/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch nutmeg
1 1/2 cups granulated sugar
1/3 cup light corn syrup
1 stick unsalted butter, cubed

In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 35 minutes. Set aside to cool.
Line an 8-inch square pan with parchment paper or aluminum foil. Butter or spray parchment with nonstick cooking spray. In a glass measuring cup or small bowl combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider. Set aside.
In a large heavy-bottomed saucepan combine the sugar and corn syrup. Set over lower heat and cook, stirring, until the sugar dissolved. Simmer the sugar mixture until a candy thermometer registers 234°F.
Remove mixture from heat, remove thermometer, and slowly and carefully whisk in the cream mixture (mixture may foam and splatter, you may want to wear oven mitts). Add the cubed butter and stir until the butter is melted and incorporated. Return the pan the the heat and cook over lower heat, stirring frequently, until the mixture is thickened and sticky and the candy thermometer registers 250°F.
Remove the caramel from the heat and pour into the prepared pan (again, you may want to wear oven mitts). Let the mixture cool to room temperature or refrigerate until set. Once set, remove caramel from pan and cut into 3/4-inch squares. Wrap each piece in wax paper, twisting each end. Store caramels in an airtight container in the refrigerator for up to 2 weeks.


Recipe found here.

Simple Pumpkin Pie Bars

Crust Ingredients:

1 1/3 cup unbleached white flour

1/2 cup brown sugar

8 tablespoons butter (softened)

3/4 cup chopped pecans (optional)

Filling Ingredients:

8oz cream cheese, softened

3/4 cup sugar

1/2 cup pumpkin puree

2 eggs, slightly beaten

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon vanilla

Preheat the oven to 350F. 

In a food processor, combine crust ingredients and pulse two or three times until mixture is crumbly. Reserve 2/3 cup of the mixture for topping.  Press remaining mixture evenly into the bottom of an 8x11 baking dish.  Bake at 350F for 15 minutes. Cool slightly. 

In a medium bowl, combine filling ingredients.  Using an electric mixer at medium speed, blend until mixture is smooth.  Pour mixture over baked crust.  Sprinkle with remaining crust topping. Bake at 350 F for 30-35 minutes or until firm.

Recipe found here.

Homemade peanut butter cups

16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter


In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate.
Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.
In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer. Serve very cold.

Recipe found here.

Four Cheese Baked Skillet Rigatoni

1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced or pressde
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs



Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.
Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Recipe found here.

Pumpkin Cheesecake

CRUST:
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
FILLING:
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract


Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. 


Recipe found here.

Chocolate Nutella & Sea Salt Fudge

1 Tablespoon Butter, For Greasing Pan
1 can (14 Oz) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
½ teaspoons (approximately) Sea Salt


Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.


Recipe found here.

Chocolate Peanut Butter Cup Brownies

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Recipe found here.

Vanilla bean shortbread cookies

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract


In one bowl, sift together the flour and salt.
In a mixer fitted with the paddle attachment, add your butter and sugar and beat until light in color and fluffy (this is called "creaming").
Scrape down sides of bowl and add in vanilla extract. Mix again until combined.
Next add your flour mix and carefully mix until just combined. Don't overmix it. Dough should stick together when clumped with fingers.
Turn dough out onto a sheet of plastic wrap, separate into workable sized mounds and wrap tightly- pressing into disks about 1-2" thick. Refrigerate disks until they have firmed up, about an hour.
Line your baking sheets with parchment, wax paper or silpats.

Preheat oven to 325F.
Roll out your disks, one at a time, on a lightly floured surface, until you've reached about 1/4" thick.
Cut out however you desire- cookie cutters, free hand. I cut mine precisely into 1"x2" rectangles.
Place onto sheet pan spaced out about an inch. Place back into the refrigerator to firm up once more, another 25 minutes. You can re-roll scraps and cut out more cookies with those scraps.
Bake until firm, about 15 minutes checking after 12 to make sure they don't get too brown around edges. Let cool completely on a wire rack.

Recipe found here.

Nutella Brownie Cheesecake Bites

1 cup nutella

2 large eggs

10 tbsp all purpose flour

1/4 tsp baking soda

For the cheesecake filling:

8 oz cream cheese, softened

3 tbsp sugar

1 large egg yolk

Heat the oven to 350F.

In a medium bowl add Nutella and egg and whisk until smooth and well blended.

Add the flour, soda and whisk until blended. If the mixture appears too tight, add 1 tbsp of oil.

For the cheesecake filling, in a separate bowl stir together the cream cheese, sugar and egg yolk until well combined.

Grease a non-stick mini-muffin pan with cooking spray or line with paper cups spray them and then spoon a tablespoon of brownie batter into the greased cups. Pipe or spoon a generous amount of cheesecake filling a top the brownie batter, and then top off each cup with an additional tsp of brownie batter. You can also make a swirl effect if you wish.

Bake for about 11-15 minutes, or until a toothpick comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack or enjoy warm.

Recipe found here.