Reese's Bacon Crunch Cookies

 From the Barth Bakery Blog

A great recipe for a unique cookie!

Ingredients:

225g (2 sticks) unsalted butter, room temperature 

225g (1 cup) dark brown sugar

125g (1/2 cup) light brown sugar

1 large egg

2g (1 tsp) vanilla extract 

180g (1 1/2 cups) all-purpose flour

120g (1 1/4 cup) pretzels, crushed

4.5g (1 tsp) baking powder 

1.5g (1/2 tsp) baking soda 

6g (1 tsp) salt 

85g (~6 slices) cooked bacon, chopped

65g (2 cups) potato chips, gently crushed to smaller pieces (not crumbs)

180g (3/4 cup) Reese’s mini peanut butter cups 

Directions:

Preheat oven to 375°F. Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and cream together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl and the paddle, add the egg and vanilla, and beat on high for 7-8 minutes, scraping down the sides of the bowl every few minutes as needed, until very light and fluffy. In a separate medium bowl, combine the flour, pretzels, baking powder, baking soda, and salt and whisk together until thoroughly mixed. Add the dry ingredients to the wet ingredients and mix on low speed just until the ingredients are evenly distributed, for about 30-45 seconds. (Do not overmix!) Add the bacon, potato chips, and Reese’s. On low speed, mix just until incorporated, no more than 30-45 seconds. Use a 2.75oz ice cream scoop to scoop the cookie dough onto the prepared baking sheets about 3-inches apart. Use your hand or the bottom of a measuring cup to flatten the cookies. Wrap the sheets tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. Bake the chilled cookies for 10-12 minutes, or until lightly golden brown on the edges. Cool the cookies for about 5 minutes on the baking sheets and then remove to a wire rack to cool completely.

French Chocolate Mousse

From the French "All Recipes" website equivalent, Marmiton. 

Please note: this recipe uses raw eggs. Due to salmonella risk, please do not serve this recipe to young children, pregnant women, the elderly, or immunocompromised individuals. Some stores sell pasteurized in-shell eggs, which may be used in this recipe to mitigate the risk.

Ingredients:

100 g (2/3 cup) of dark chocolate, at least 70%

3 eggs

1/2 tsp of vanilla extract

A pinch of salt

Directions:

Separate the whites and yolks of the eggs. In a double boiler, melt the chocolate. Remove from the heat and incorporate the egg yolks, vanilla extract and salt. Beat the egg whites until stiff peaks form. Gently fold in the egg whites to the chocolate mixture with a spatula. If using individual ramekins, separate the mousse into them at this point. Refrigerate at least 2 hours. Top with chocolate shavings and/or whipped cream.

 

Savory Cheesecake

From Deanna Buxton's Worldwide Ward Cookbook - Mom's Best Recipes. This recipe is a unique twist on a classic recipe and has been a hit at several gatherings!

Ingredients:

1 medium onion, thinly sliced

1 tsp sugar

1/2 cup dried breadcrumbs

1 1/2 Tbsp butter, melted

3 8-oz packages cream cheese, room temperature

4 oz feta, crumbled

3 eggs, lightly beaten

1 tsp dried basil

1 tsp salt

1 tsp pepper

3-4 cloves of garlic, minced

1 14-oz jar of marinated artichoke hearts, coarsely chopped and 2 Tbsp of the liquid reserved

1/2 cup sun dried tomatoes in oil, oil reserved

1/4 cup parmesan cheese, shredded

Directions:

In a frying pan, heat the oil from the sundried tomatoes and add in the onion and sugar. Let caramelize over meadium-low heat for about 30 minutes, stirring occasionally. Set aside. Mix the bread crumbs and butter together. Press into a 9-inch springform pan. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the feta cheese and beat until well mixed. Add the eggs, basil, salt, pepper, garlic, and artichoke liquid; mix until just incorporated. Fold in the remaining ingredients along with the caramelized onions. Pour into the prepared pan and bake at 325॰F for 35 minutes. Allow to cool on a wire rack for 30 minutes then chill in the fridge for at least 4 hours prior to serving. To serve, slice the cheesecake into wedges and spread on crackers, toast, or crusty bread. Enjoy!