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Ingredients
1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding
2 cups cold skim milk
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned
1 (8 Ounce) container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Yield: 4 Servings
Ingredients:
31/2 cups (325g) sifted cake flour
1 tbsp baking powder
¾ tsp salt
2 sticks (227g) unsalted butter
1 cup (300g) granulated sugar
6 large egg whites (about 150g)
1 tsp finely grated lemon zest (optional)
2 tsp vanilla extract
1½ cup (320ml) whole milk
Directions:
Position a rack in the middle of the oven and preheat oven to 350F or 175C.
Grease the bottom and sides of 2 9-inch round cake pans and dust with flour. (You can use any cake mold but beware -this cake bakes best as a thin layer. Baking it to full height in a 9-inch or 6-inch pan will require longer baking time and you will get a browned cake)
Sift together the cake flour, baking powder and salt and set aside.
In a mixer fitted with a paddle attachment, beat butter at medium high speed until creamy (30 seconds). Add sugar and continue to beat at high speed until light . (about 2 mins)
Reduce speed to low and add in egg whites one at a time and mix until homogenous.
Add in lemon zest and vanilla extract and mix well.
Add the flour mixture in alternating with milk. (add flour in 3 additions and milk in 2 additions)
Divide the cake batter evenly into the 2 9 inch cake tins and smooth the tops.
Bake the cake for 25 to 30 mins until an inserted cake tester comes out clean.
( You can also bake them in cup cake liners or muffin pans- they will work with the baking timing suggested above to yield a snowy white cake.)
Yield: 4-6 Servings
Ingredients:
2 lbs fresh Alaska cod, skin removed
salt and pepper
1 sleeve Ritz crackers (about 25), coarsely crushed with your fingers
6 tablespoons salted butter, melted
Directions:
Preheat your oven to 350 degrees F.
Lay cod in a single layer in a glass baking dish or metal rimmed baking pan. Sprinkle evenly with salt and pepper.
Toss the crackers in the melted butter to coat. Spread and press the buttery crumbs evenly over the top of the fish. Bake 20 minutes, or until the fish is an opaque white and easily flakes with the touch of a fork.
Yield: 10 Servings
Ingredients:
16 oz. gluten free pasta
8 oz. Velveeta
2 oz. cream cheese
2 oz. butter
2 – 4 oz. water or milk
Dash of ground turmeric (optional)
1/4 c. Parmesan cheese
Directions:
Prepare pasta according to package instructions. Drain the cooked pasta and return it to the pot. Cut the Velveeta, cream cheese, and butter into chunks and add these, along with 2 oz. water and the Parmesan cheese to the pasta. Turn the heat up to medium and stir the pasta regularly until the cheese has melted. Stir in a dash of turmeric and the remaining 2 oz. of water, if you desire.
Yield: 4 Servings
Ingredients:
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon McCormick® Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
Directions:
1. Preheat oven to 400°F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
2. Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.
3. Bake 10 minutes or until fish flakes easily with a fork.
Nutrition (per serving)
Calories: 226 Calories
Fat: 14 Grams
Protein: 24 Grams
Cholesterol: 82 Milligrams
Carbohydrates: 1 Grams
Sodium: 431 Milligrams
Fiber: 0 Grams
Yield: 6-8 Servings
Ingredients:
Vegetable oil spray
1 2-pound butternut squash, halved lengthwise and seeded
2 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Pinch of grated nutmeg
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper
1 10-ounce jar pumpkin butter
Chopped pistachio nuts
Directions:
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.
Yield: Makes one 9-by-5-inch loaf
Ingredients:
1/4 cup unsalted butter, melted (half of one stick)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large eggs
1 tablespoon vanilla extract
6 ounces vanilla yogurt (one standard-sized small container; Greek-style preferred, or sour cream may be substituted – do not use fat free or light yogurt or sour cream)
2 large or 3 small very ripe bananas, mashed (about 1 1/2 cups mashed)
one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve), optional see notes below
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
Vanilla Browned Butter Glaze
1/4 cup butter (half of one stick)
1 cup+ confectioners’ sugar, sifted
2 teaspoons vanilla extract
1 tablespoons+ cream or milk, optional and to taste
Directions:
Preheat oven to 350F, spray a 9-by-5-inch loaf pan with cooking spray with flour (I use Pam for Baking) or grease and flour the pan; set aside.
In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the sugars, eggs, vanilla, yogurt, and stir or whisk to combine. Add the bananas and stir to incorporate. Add the dry pudding mix and stir to combine (Note: You are not making pudding; simply add the mix as a dry ingredient. You don’t have to use pudding mix but it creates wonderful moisture and flavor in the bread. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks).
Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. Pour batter into prepared pan and bake for 50 to 58 minutes, or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking. Allow bread to cool in the loaf pan for at least 20 minutes before removing from the pan and transferring to a rack to finish cooling.
Vanilla Browned Butter Glaze
You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.
Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.
Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the confectioners’ sugar, vanilla, and whisk to combine. Based on desired glaze consistency and taste preference, add the cream one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary. (I only use butter, sugar, vanilla in this glaze, no cream). Drizzle glaze over the top of the bread before slicing and serving; or slice, serve, and glaze each piece individually. I prefer to use the glaze like butter and spread it liberally on the interior surface of a slice.
Store unglazed bread in an airtight container at room temperature for up to 5 days or store glazed bread in the refrigerator for up to 5 days. Unglazed bread can be frozen for up to 3 months.
Ingredients:
½ a medium butternut squash, diced
2 tablespoons plus olive oil
kosher salt and pepper
1 tablespoon butter
2 cups milk
2 tablespoons flour
2 cups sharp cheddar cheese, shredded
¼ cup Parmesan, shredded
1 teaspoon dried or 1 tablespoon fresh chopped thyme
1 lb macaroni
Directions:
Preheat oven to 400 degrees. Dice butternut squash and place on a cooking sheet. Sprinkle with kosher salt and 1 tablespoon olive oil. Roast until tender, 20 – 30 minutes. Times may vary according to the size of your butternut squash chunks.
Cook macaroni according to package directions, drain well. Add butternut squash to food processor. Add about 1/2 cup or more of milk and turn on until squash is smooth.
Preheat a large skillet. Add 1 tablespoon olive oil and 1 tablespoon butter. Melt butter in oil and add 2 tablespoons flour. Add salt and pepper. Add thyme if using dried. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add 2 cups milk and whisk in well. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and add in butternut squash mixture. Heat through until mixture is bubbly again.
Turn heat off and add in cheese. Whisk well until cheese is completely melted. Add macaroni back in and transfer to a casserole dish. If using fresh chopped thyme, add now. Top with bread crumbs. Place macaroni under broiler for a few minutes until bread crumbs are browned.
Ingredients:
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
Directions:
Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Enjoy!
Ingredients:
1 onion
1 clove garlic
1 tbsp butter
ca. 500 g floury potatoes (e.g. Vivaldi or baking potatoes)
100 ml sherry oloroso
500 ml vegetable stock
75 g gorgonzola
salt, pepper to taste
For the garlic butter toasts:
3 – 5 very thin slices of rye bread
15 g butter (lightly salted)
1 small clove garlic
Directions:
Peel and chop the onions, peel and crush the garlic. In a heavy-based pot, melt the butter, then fry the onion until translucent. Peel and finely dice the potatoes. Add the garlic and potatoes to the onions and cook for another few minutes. Deglaze with the sherry, leave to bubble for about 3 minutes, then add the stock. Cook on medium to low heat until the potatoes are soft, then add the diced gorgonzola and leave to melt. Puree and season with salt and pepper.
For the toasts, melt the butter in a pan, season with pepper. Cut the rye slices into strips that comfortably sit on the rim of the glasses without touching the soup. Brush toasts with garlic butter and brown under the preheated grill for about 2 minutes.
If serving in shot glasses, dilute until the soup has a comfortable pouring consistency, you don’t want half of the soup stuck in the glass. Arranging is easiest using a squeeze bottle to pour into the shot glasses, make sure the tray/plate you’re serving the shot glasses on is not slippery or place chives underneath to prevent slippage.
Top each glass with a rye toast and serve the soup warm, but not scalding – the glasses must be easy to hold and the soup quick to drink.
If serving as a starter, you could serve the rye bread in the form of chunky croutons rather than thin toasts – dice accordingly and toss in the warm garlic butter, then top the soup with the croutons just before serving.
Ingredients:
2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract
Directions:
Special equipment: 10 (3 1/2-inch) ramekins
Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
Preheat your oven to 325 degrees F.
Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions:
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Ingredients:
1 18 oz. box Strawberry Cake Mix
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring
Directions:
1. Preheat oven to 350 degrees. Spray three 8″ round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you’d like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.
Yield: 4 Servings
Ingredients:
1 cup brown sugar
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup heavy cream, divided
Four 12-ounce bottles cream soda, chilled
Directions:
In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.
In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.
Serve immediately!
Ingredients:
Crumb Topping
1/4 c butter
1/4 c brown sugar
1/8 c granulated sugar
1/4 tsp vanilla
1/8 tsp instant espresso powder
1/8 tsp salt
5/8 c flour
Mocha Pound Cake
1 c (130 g) flour
3/8 c (30 g) cocoa
2 tsp instant espresso powder
1/4 tsp salt
1/8 tsp soda
1/2 c butter, room temp
2 Tbsp canola oil
1/2 c granulated sugar
3/4 c (150 g) lightly packed brown sugar
1 tsp vanilla
1 tsp chocolate liquer (optional)
3 eggs
1/2 c Greek yogurt
Directions:
Crumb Topping
Place the butter in a small bowl and melt using the microwave. Stir in the sugar, granulated sugar, vanilla, instant espresso powder, and salt. Add the flour and stir just until combined. Set aside while you prepare the cake.
If preparing to freeze for future usage, use hands to break into small bits onto a lined baking sheet. Freeze until solid, then bag.
Mocha Pound Cake
DO NOT pre heat your oven. Oil and line a 9″ x 5″ x 3″ loaf pan. Set aside
Sift together the flour, cocoa, instant espresso powder, salt and baking soda. Set aside.
In a large mixing bowl, cream the butter, oil and sugars until very light and fluffy. This will take about ten minutes, and you must be sure to scrape down the sides and bottom of the bowl from time to time. Briefly beat in the vanilla and chocolate liquer, if using. Scrape down the sides of the bowl and add the eggs one at a time, scraping before and after each addition and mixing just until fully incorporated. Add half of the dry ingredients and fold gently until almost fully combined. Add the Greek yogurt and fold again until just a few white streaks remain. Add the last half of the dry ingredients and fold until the batter is smooth and homogenous.
Pour half of the batter into your prepared pan and top with 1/3 of the prepared crumble, using your hands to break it into smaller pieces. Pour in the remaining half of the batter and top generously with remaining crumble. Place in oven and set to 350F, baking until a toothpick comes out nearly clean when inserted in the center of the loaf, about an hour and ten minutes.
Cool for ten minutes in the pan, then invert and cool completely on a rack before serving.
Ingredients:
8 whole Russet Potatoes
4 Tablespoons Canola Oil
2 Tablespoons Butter
Salt To Taste
1-1/2 cup Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 cup Sour Cream
Directions:
Preheat oven to 400 degrees.
Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they’re nice and moist.
Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and green onions. Yum!
Ingredients:
Cookies:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg
Frosting:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened
Remaining ingredient:
1/2 cup finely chopped walnuts, toasted
Directions:
Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
Ingredients:
For the base
1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice
For the filling
1 cup Irish Moss paste*
1 cup cashews
1 1/2 cups cacao powder
3 cups grated or chopped cacao butter which has then been melted
1 cup agave nectar
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract
For the cream topping
1 cup cashews, soaked for 2 hours or more
1/2 cup water
3 tablespoons Irish Moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
Pinch salt
1 tablespoon macadamia oil (optional)
Directions:
For the base
Pulse all ingredients in a food processor until they bind.
Press into a 9″ springform cake pan and place in the fridge to set.
For the filling
Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
Leave in the fridge to set.
*Irish Moss paste can be made by soaking 1 cup Irish Moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear (there’ll be a lot of sand in the moss). Then blend the rinsed moss with 2 cups pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.
Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.
For the cream topping
Blend all ingredients in a high-speed blender until smooth.
Serve with chocolate torte and fresh berries.
Yield: 24-30 servings
Ingredients:
1 cup plus 2 Tablespoons butter, softened
6 ounces cream cheese, softened
2-1/4 cups sugar
6 eggs
3/4 teaspoon vanilla
2-1/4 cups cake flour
Frosting:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
Directions:
1. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition.
2. Beat in vanilla. Add flour; mix well. Pour into a greased 15-in. x 11-in. baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.
Ingredients:
1 package(9 ounces) chocolate wafer cookies, finely ground
1/2 cup(1 stick) butter or margarine, melted
1 envelope unflavored gelatin
3/4 cupmilk
2 packages(8 ounces each) regular cream cheese, at room temperature
1 can(14 ounces) sweetened condensed milk
1/2 teaspoon almond or vanilla extract
1-3/4 cups heavy cream
1-1/2 cups mini semisweet chocolate chips
Sliced whole almonds (optional)
Directions:
1. Toss together cookie crumbs and melted butter in medium-size bowl until well combined. Press over bottom and up sides of 9 x 3-inch springform pan. Refrigerate until ready to prepare cheesecake.
2. Sprinkle gelatin over milk in small saucepan; let stand until softened, about 1 minute. Place pan over low heat, stirring constantly, until gelatin is completely melted and smooth. Let cool slightly.
3. Beat cream cheese in large bowl until creamy. On low speed, beat in condensed milk, gelatin mixture and almond extract. Increase speed to high and continue beating until almost smooth (there may be a few small flecks of cream cheese in mixture).
4. Beat heavy cream in a bowl until stiff peaks form. Fold whipped cream into cream cheese mixture; then fold in chocolate chips. Pour into prepared pan. Refrigerate until firm, about 4 hours or overnight.
5. To serve, gently loosen crust from sides of pan with thin spatula. Release side of pan and remove. Serve immediately. Garnish with almonds, if desired.
Ingredients:
3 cups dried shredded coconut
Seeds of 1/2-1 vanilla bean
cashews or other nut, optional
coconut flakes, optional
Directions:
Blend the shredded coconut in a high speed blender (use tamper) or food processor until warm and liquid.
Add in vanilla bean seeds. Blend to incorporate.
Pour the mixture into mini silicone muffin cups or molds.
Push a few cashews down into the mixture and sprinkle with coconut flakes.
Chill in the fridge for at least 10 minutes.
Ingredients:
6 Regular sized Hershey Bars, broken into pieces
3/4 cup white sugar
1 cup all purpose flour
1 tsp. baking powder
1/2 cup salted butter (1 stick)
1 egg
1 tsp vanilla
1 cup graham cracker crumbs
1 7oz container of Marshmallow Creme
wax paper
Directions:
Preheat oven to 350°
Spray a 9″ pie pan with baking spray.
Beat butter and sugar together until combined.
Add egg and vanilla.
On low add flour, graham cracker crumbs and baking powder.
Divide the dough in half.
Press half the dough in the bottom and up the sides of the prepared pie pan.
Evenly spread the Marshmallow Creme over the bottom crust
Now spread the broken chocolate pieces on top of the Marshmallow Creme.
Now, form the remaining dough into a ball and place on a piece of wax paper. Top with another piece of wax paper and flatten into a 9″ circle.
Carefully peel the top piece of wax paper off.
Flip the crust onto the top of the pie and peel the other piece of wax paper off.
Pinch the dough together to form the crust.
Bake 20 minutes until lightly browned.
Cool completely on wire rack and slice when ready to serve.
Yield: Makes 24 Cookies
Ingredients:
1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
3.4 oz package instant vanilla pudding
2 eggs
1 1/2 t vanilla
2 1/4 cups flour
1 t baking soda
1/4 t salt
2 cups chocolate chips (I used semi-sweet and milk)
Directions:
Preheat oven to 350. Mix together butter and sugars until creamy. Add the pudding, eggs and vanilla and mix again. Add the baking soda and salt and mix one more time. Add the flour (this is where I use my hand mixer). I start with 2 cups and add the last 1/4 cup if it needs it. Lastly add the chocolate chips and mix. Drop by the tablespoonful full and bake at 350 for 8-10 minutes. Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.
Ingredients:
Chocolate Cake
Oven Safe Coffee Mugs
Espresso Buttercream
Chocolate Whiskey Ganache
Glittering Shamrocks (find my DIY here)
Espresso Buttercream
2 sticks of unsalted butter
2 tsp vanilla extract
1/4 cup cooled espresso
1/4 tsp salt
4 cups powdered sugar
Chocolate Whiskey Ganache
1 cup heavy whipping cream
12 oz chocolate chips
1 T whiskey (optional – substitute espresso or omit, if desired)
Directions:
Chocolate Cake:
Make your favorite chocolate cake recipe as normal. Place coffee mugs on a lined baking sheet and spray with non-stick cooking spray. Fill half way with batter. Bake at regular heat for slightly longer than normal for a cupcake. I baked mine at 350 for 25 – 30 minutes. Total baking time will vary based on the size of your mug. Cupcakes are done when a toothpick comes out almost clean. Let cool but do not remove cake from mugs.
Chocolate Whiskey Ganache
Heat cream in saucepan on stove on med-high until almost boiling. Remove from heat.
Pour cream over chocolate chips in a medium sized bowl. Let rest for a few minutes while the hot cream melts the chocolate.
Stir, stir, stir until all chocolate has melted and ganache is smooth and shiny. (If small bits of unmelted chocolate remain, pop bowl into microwave for 30 seconds at 50% power. Stir and repeat until completely melted and smooth.)
Add whiskey and stir, if using.
Let cool slightly before assembling cupcakes.
To Assemble
Once cupcakes have cooled completely, spoon a layer of chocolate ganache into each mug.
Pipe espresso buttercream on top, using a pastry bag fitted with a #1M tip. Start in the center and swirl outward in a circle to cover cup. Do a second swirl, this time, starting on the outside and moving upward and in, to create a nice mound.
Drizzle additional chocolate ganache on top of buttercream. I used a pastry bag fitted with a #1 tip and followed with swirl of the buttercream.
Place candy shamrock on top. Enjoy with a spoon!
Ingredients:
16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted
Directions:
Heat 350′ oven. Grease 9×13 glass dish ( 8×8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.
“Ingredients:
1/4 cup unsalted butter, softened
1 1/2 tablespoons chopped flat-leaf parsley
1 large garlic clove, peeled and minced
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1 1/2 tablespoons minced prosciutto di Parma
1 tablespoon almond, rice, or all-purpose flour
2 tablespoons freshly squeezed lemon juice
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons canola oil
4 (7-ounce) skinless cod fillets
Garnish: lemon wedges
Directions:
1. Stir together first 10 ingredients in a small bowl. Set aside.
2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.
3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.
4. Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
Yield: 16 Servings
Ingredients:
1 (18 1/4-ounce) package yellow cake mix
1/2 cup reduced-fat buttermilk
1 egg, lightly beaten
1 tablespoon canola oil
Filling
1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
3/4 cup confectioners’ sugar
1/4 cup plain low-fat (2%) Greek-style yogurt
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon melted butter
Directions:
1. Preheat the oven to 350°F. Spray a 9 x 9-inch baking dish with nonstick spray.
2. Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pour the mixture into the baking dish.
3. Beat the cream cheese until smooth. Beat in the sugar, yogurt, egg, vanilla, and butter. Spread over the cake mixture. Bake 40 – 50 minutes. You want the center to be a little gooey, so do not over bake.
Yield: 4 Servings
Ingredients:
1 lb carrots, peeled, thinly sliced into coins
1/4 cup cilantro, roughly chopped
1 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoons lemon zest, grated
2 Tablespoons butter
Directions:
1. Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender.
2. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
Ingredients:
Layer 1: Oreo Cookie Crust
30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
4 Tbsp unsalted butter (1/2 stick), melted
1-2 tsp espresso powder (optional)
Layer 2: Tall & Creamy Cheesecake
For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)
Layer 3: Mousse au chocolat/French Chocolate Mousse
6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
3 tablespoons unsalted butter, softened
2 tsp espresso powder (added to intensify chocolate flavor, optional)
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
1/2 teaspoon vanilla extract
Top layer: Espresso Ganache
1/2 cup heavy cream
4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
1 tsp espresso powder (optional)
1 1/2 tsp dark rum (I used vanilla extract instead)
Directions:
Layer 1: Oreo Cookie Crust
Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass.
Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.
Layer 2: Tall & Creamy Cheesecake
Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.
Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)
Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.
Layer 3: Mousse au chocolat/French Chocolate Mousse
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.
Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.
Top layer: Espresso Ganache
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.
Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb” crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.
Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.
Ingredients:
1 box white cake mix
1 (3 oz.) box of strawberry instant gelatin
1/2 cup pureed strawberries (frozen or fresh)
1/2 cup water
1/2 cup oil
4 eggs
Strawberry Cream Cheese Frosting
8 oz. cream cheese (softened)
1/4 cup unsalted butter (softened)
1/2 cup pureed strawberries (frozen or fresh)
1 tsp. vanilla
6 cups confectioners’ sugar
Directions:
Preheat oven to 325 degrees. Line the bottom of 2 heart shaped cake pans with wax paper, and spray the sides with cooking oil.
In a large bowl, combine cake mix and gelatin. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add strawberries and beat until blended. Pour into pans and bake for approx. 25 minutes.
Strawberry Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until creamy. Beat in strawberries and vanilla. Gradually add sugar, beating until smooth. Spread on cooled cake.