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.

 

Biscoff-Stuffed Snickerdoodles

 Ingredients

1 jar Biscoff cookie buter

3 cups flour

1 cup cake flour

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 sticks (1 cup) butter, softened to room temp

1/2 pack (4 oz) cream cheese, softened to room temp

 1 cup + 2 Tbsp brown sugar

1/2 cup sugar

2 large eggs

2 tsp vanilla

Cinnamon sugar, for coating

Directions

Place a silpat or parchment paper on a small cookie sheet or plate. Using a small cookie scoop or 2 spoons, scoop the Biscoff onto the sheet. Place in the freezer for at least 1 hour. Preheat the oven to 350°F. In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. In a separate bowl, beat the butter, cream cheese and sugars until lightened, about 2 minutes on a hand mixer at medium speed. Add in the eggs and vanilla, stir until combined. Gradually pour in the flour mixture and mix until smooth. Scoop with a large cookie scoop or 1/4 cup measure. Split the dough in half and flatten both pieces. Add the frozen Biscoff to the center of one and pinch the other piece of dough on top. Gently roll the edges to smooth them out. This will result in a fat disc shape. Carefully roll in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Let set in the fridge for 10-20 minutes and bake for about 10 minutes. Removed from the oven and cool on a rack but devour while the Biscoff is still melted.

Chia Pudding

 Ingredients:

2 Tbsp chia seeds

1/2 cup milk

Splash of Vanilla

Some maple syrup

Directions:

Put all ingredients into a jar, tighten the screw-top lid and shake shake shake. Set for an hour or so and shake shake shake. Set for a couple more hours or overnight and enjoy.

Feel free to add other mix-ins such as Nutella, jam, cocoa, caramel, chocolate chips, or almond extract

Copycat BYU Mint Brownies

From the Fall 2003 issue of the Y magazine

Ingredients:

1 cup margarine

1/2 cup cocoa

2 Tbsp. honey

4 eggs

2 cup sugar

1 3/4 cups flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 cup chopped walnuts (optional)

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

Mint Icing

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Directions :

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Date Squares

 From RicardoCuisine.com

Ingredients:

2 1/2 cups (425 g) Medjool dates or dried dates, pitted and chopped (lightly packed)

1 cup (250 ml) water

2 tbsp (30 ml) lemon juice

2 tbsp brown sugar

1/2 tsp baking soda

1 3/4 cups (175 g) quick-cooking oats

1 cup (150 g) unbleached all-purpose flour

3/4 cup (160 g) brown sugar

1/4 tsp baking powder

3/4 cup (170 g) semi-salted butter, softened

Directions:

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

Filling

In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.

Crisp

In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.

Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.

Crème Brûlée

 From The Kitchn

Ingredients:

6 large egg yolks

1 vanilla bean or 1 teaspoon vanilla extract

1 cup powdered sugar

3 cups heavy cream

1/2 cup granulated sugar

Directions:

Heat the oven to 300°F and bring water to a boil. Heat the oven to 300°F. Meanwhile, bring about 3 cups of water to a boil on the stovetop or in an electric kettle. Place 6 (6-ounce) ramekins in a roasting pan or metal 9x13-inch baking pan.

Make the crème brûlée custard mixture. Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks to break them up. Add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

Strain the crème brûlée custard mixture into a spouted container. Pour the mixture through a fine-mesh strainer into a pitcher or liquid measuring cup — this will make filling the custard cups easier. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Divide the custard between the baking cups. Pour the custard into the prepared ramekins. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins, being careful not to let any water splash into the ramekins.

Bake the crème brûlée for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.

Prepare the crème brûlées for brûlée. When ready to make the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Even sprinkle the tops with a fine layer of granulated sugar The key here is for the sugar layer to be of even thickness. Shake the ramekins back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

Brûlée the crème brûlées with the broiler. Arrange a rack in the oven in the highest position. Place the ramekins on the rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Refrigerate the crème brûlées again or serve warm. It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

Simple Lime Mousse

Ingredients:

1 can of sweetened condensed milk

1 cup of whipping cream

2 limes, juiced

Directions:

Whip until thick and creamy. Serve immediately!

Chocolate Coconut Banana Bread

 From Chrissy Teigan's Cravings: Hungry for More

Ingredients:

2 cups mashed very ripe bananas*

4 eggs

2⁄3 cup canola oil (or melted butter), plus a little more to grease the pan

2 cups all-purpose flour, plus a little more for dusting the pan

2 cups sugar (or half brown sugar, half white sugar)

1 (3.5-ounce) pack of Jello vanilla instant pudding mix

1 teaspoon baking soda

1 ½ teaspoons kosher salt

1 cup unsweetened shredded coconut

1 (3.5-ounce) bar dark chocolate, chopped into chunks (or anything you love—peanut butter chips, nuts, etc.)

Salted butter, for serving

*Get six brown bananas. Not four. Not five. Six. You will think you only need five because it looks like enough, but it will not be enough. You will get five, you will mash them, you will be about half an inch short and that makes a difference and you cannot get around it. Trust me. 

Directions:

Preheat the oven to 325°F.

In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.

Grease and flour a Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). Pour the batter into the pan. (This can also make two 8 × 4-inch loaves, but it’s so much more moist in one Bundt pan!) 

Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55–60 minutes. (Test it with a toothpick at around 50 minutes.) Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate. 

Let it cool, and cut it into slices. Rewarm them and serve them with salty butter!!!

Cannoli Cheesecake

 From Life, Love and Sugar

CRUST

• 15 graham crackers, finely crushed, about 1 sleeve (Or 1/2 package of oreos and 1/2 sleeve of graham crackers)
• 2-3 Tbsp melted butter
• >>> Mix together until a "wet sand" consistency results. Add more melted butter as needed to achieve this. Press into a springform pan and set aside.

FILLING

• 20 ounces ricotta Cheese
• 12 oz mascarpone cheese
• 1 cup sugar
• 3 tbsp all purpose flour
• 1 tsp ground cinnamon
• 1 tbsp vanilla extract
• 4 large eggs, room temperature

WHIPPED CREAM

• 1/2 cup heavy whipping cream, cold
• 5 tbsp powdered sugar
• 3 tbsp ricotta Cheese (Or just all of the leftover ricotta and mascarpone from making the filling; use around 1-2 c of whipping cream if taking this route)
• 1/2 tsp vanilla extract
• Mini chocolate chips

Directions

1. Preheat oven to 300°F.

2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. Add the cinnamon and vanilla extract. Mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust and spread evenly.
6. (If you do not care about cracks forming in your cheesecake, skip this step. Note: Cracks will not be visible as the cheesecake will have a topping) Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11. When the cheesecake is ready to serve, make the whipped cream.
12. To make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Spread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14. Remove from springform pan and serve. Cheesecake is best for 3-4 days.

Mississippi Mud Pie

 From New York Times Cooking via Samantha McDonald

Ingredients

For the Graham Cracker Crust:

 About 15 whole graham crackers

¼ cup/50 grams granulated sugar

½ teaspoon kosher salt

8 tablespoons/114 grams (1 stick) unsalted butter, melted

For the Brownie Cake:

8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces

6 ounces/170 grams bittersweet chocolate, chopped

⅓ cup/67 grams dark brown sugar

⅓ cup/33 grams Dutch-processed cocoa powder, plus more for dusting

1 teaspoon pure vanilla extract

¾ teaspoon kosher salt

3 large eggs, separated

½ cup/100 grams granulated sugar

¼ cup/32 grams all-purpose flour

For the Chocolate Custard:

4 ounces/113 grams bittersweet chocolate, chopped

2 tablespoons/29 grams unsalted butter, cut into pieces

½ cup/100 grams granulated sugar

¼ teaspoon kosher salt

¼ cup/25 grams Dutch-processed cocoa powder

¼ cup/28 grams cornstarch

2 cups/480 milliliters whole milk

4 large egg yolks

To Finish:

1 ½ cups/360 milliliters cold heavy cream

Dutch-processed cocoa powder for dusting

Directions

Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.

Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.

In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.

Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.

Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

Crepes

 Copied from America'sTest Kitchen

1/2 t neutral oil

1 cup all purpose flour

1 t sugar

1/4 t salt

1 1/2 cups whole milk

3 large eggs

2 t butter, melted and cooled

Toppings - Nutella, banana, strawberry, lemon, powdered sugar, jam and whipped cream. Savory toppings like ham, cheese or tomato and basil also work great. 

1. Heat the oil in a 12 inch nonstick skillet over low heat for at least 10 minutes

2. While the skillet is heating, whisk the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. 

3. Using a paper towel, wipe out the skillet, leaving a thin film of oil on the bottom and sides of the pan. Increase the heat to medium and let the skillet heat for 1 minute. After 1 minute test the heat of the skillet by placing 1 teaspoon of the batter in the center; cook for 20 seconds. If the mini crepe is golden brown on the bottom, the skillet is properly heated; if it is too light or too dark, adjust the heat accordingly and retest. 

3. Pour 1/4 - 1/3 cup of batter into the far side of the pan and tilt and shake gently until the batter evenly covers the bottom of the pan. Cook the crepe without moving until the top surface is dry and the edges are starting to brown, loosening the crepe from the side of the pan with a spatula, about 25 seconds to 1 minute. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips and flip the crepe. (I just use the spatula) Cook until the second side is lightly spotted, about 30 seconds. Transfer the cooked crepe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat for about 10 seconds before repeating with the rest of the batter. 

4. Top the crepes with desired fillings, fold and enjoy!

Peanut Butter Chocolate Swirl Rice Krispie Treats

From Sarah Peterson 

Ingredients:

¾ cup peanut butter

6 Tb salted butter

16 oz marshmallows (mini will melt faster)

7 ½ cups rice krispie cereal (off-brand works too)

18 oz semi-sweet chocolate chips (milk chocolate will give a sweeter flavor)

Optional: ¼ cup heavy whipping cream

Directions:

    Lay out a large (about 18” x 18”) square of aluminum foil or plastic wrap. Spray with cooking oil so that your treats won’t stick. Prepare chocolate- in a double boiler or a microwave, melt chocolate just until there are no leftover chips. For a richer flavor and a softer texture, add heavy whipping cream. Stir until combined. In a large pot over medium heat, melt peanut butter, butter, and marshmallows, stirring frequently. Once the mixture is smooth, remove from heat. Add cereal while the peanut butter mixture is still warm. Stir until there is no dry cereal left.  Pour rice krispie/peanut butter mixture over the aluminum foil or plastic wrap. Pat it down until it is completely flat and about ¾ inch thick (though you can make it thicker or thinner). It may help to spray the underside of a 13x9in pan and press down from the inside to make your rice krispies flat. Spread melted chocolate over your rice krispies in a thin layer.  Take one edge of the square and grab underneath the foil or plastic wrap. Lift up and let the edge curl in on itself. You may need to help it along by hand. Roll the rice krispies so that the cereal mixture is always on the outside, trapping the chocolate inside in a spiral. Be sure to complete this step while your mixture is still warm- it should be firm but pliable. If you wait too long, the rice krispies will crack instead of rolling. Wrap up your rolled rice krispies in the plastic wrap or foil. Leave your rice krispie log to set in the fridge for 1-2 hours. Once set, remove the log from the fridge and cut into ~¾ inch circles.

Gluten-Free Chocolate Chip Cookies

Simply the BEST gluten-free chocolate chip cookie recipe!

From America Test Kitchen's The How Can It Be Gluten-Free Cookbook

Ingredients

1 C White Rice Flour
*4 1/2 Tbsp Brown Rice Flour
4 1/2 Tbsp Potato Starch
Tapioca Starch
**3/4 tsp Xantham Gum
1 tsp Baking Soda
1/2 tsp Salt
8 Tbsp Butter, Melted
3/4 C Brown Sugar, Packed
1/3 C White Suagr
1 Large Egg
2 Tbsp Milk
1 Tbsp Vanilla
***1 bag Semi-sweet Chocolate Chips

Directions

 In a medium bowl, mix together the dry ingredients, set aside. In a large bowl, blend the butter and sugars together. Incorporate the egg, milk, and vanilla. Gradually add the dry mixture to the wet mixture until well combined. Fold in the chocolate chips. Cover with plastic wrap and let rest for 30-45 minutes. Preheat oven to 350. Scoop dough onto cookie sheets and bake for 11-13 minutes, until golden brown. Let cool on the sheet for about 5 minutes and transfer to a cooling rack. Eat immediately, or store in an airtight container.

Notes:

*A little more than 4 1/2 Tbsp, about 1 tsp or so

** Can be substituted for 1 Tbsp guar gum or 1 1/2 Tbsp psyllium powder

*** This recipe is really yummy with 1/2 bag of semi-sweet and 1/2 bag of butterscotch chips!

Spiced Caramel Apples

Ingredients

1 Honeycrisp apple cut into thin slices
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 Tbsp butter
1/4 c light brown sugar

Directions

Heat a skillet over medium-high heat. Add the apple slices and salt. Cook until tender, but not overly soft. Add the remaining spices and heat until fragrant, about 45 seconds. Clear a section in the center of the pan and reduce the heat to medium. Add the butter to the middle section and melt until bubbly. Add the brown sugar. Incorporate the spiced apple slices and cook until caramel forms, about 3-5 minutes.

Enjoy over ice cream, pie, or (my favorite) pork chops!

Oreo Balls

From Sam Allen

Ingredients

1 pkg Oreos
1 pkg Cream Cheese, Softened
12 oz Dark Chocolate Almond Bark, Melted

Directions

Put the Oreos in a large plastic bag and crush until fine crumbs form. Using your hands, incorporate the cream cheese until well blended. Form into small, bite-sized balls. Dip into the melted almond bark and set on a cookie sheet. Refrigerate or freeze until set.

Red Velvet Cheesecake Brownies

A Pinterest Recipe

Ingredients

1 box of brownie mix or your favorite brownie recipe, prepared
2 pkgs cream cheese, softened
1/2 c sugar
2 eggs
2 Tbsp sour cream
1 tsp vanilla
1/2 c dry red velvet cake mix
1 c red velvet M&M candies (optional)

Directions

Preheat oven to 350. Set 3/4 c of the brownie batter aside. Pour the remaining batter into a greased 9x13 pan. Set pan aside. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream. Beat again. Slowly add the dry cake mix and mix until thoroughly combined Gently spoon over the brownie batter in the pan. Drop the reserved brownie batter y spoonfuls over the red velvet - cheesecake mixture. Swirl gently with a butter knife. Sprinkle with M&Ms if desired. Bake for 40 minutes and cool. Refrigerate until set. Cut into squares and serve topped with whipped cream and sprinkles. Refrigerate leftovers.

Pie Crust Pastry

From Skills USA Baking Competition 2018

Ingredients

8 oz flour
1/4 tsp salt
3 oz shortening, cold
2 oz butter, cold
3-4 oz water, cold
1 egg for egg wash

Directions

Mix flour and salt in a large bowl. Cut in fat, mix to pea size. Add water to form dough. Do not overmix. Divide dough in half, wrap with plastic wrap and refrigerate at least 30 min. Use one portion to line your pie tin. Flute and dock the bottom (prick holes) with a fork. Use the second portion to top your pie with. If you do not do a lattice top, make sure that there are holes for the steam to escape. Use the egg wash to cover the fluted edges of the pie crust and the top of the pie. Bake crust and top according to pie recipe directions.

Reeses Peanut Butter No-Bake Bars

Ingredients

1 c salted butter, melted
2 c graham cracker crumbs
1/4 c brown sugar
1 3/4 c powdered sugar
1 c peanut butter
1/2 tsp vanilla
1 11 oz bag of chocolate chips

Directions

Combine all ingredients, except chocolate chips in a medium bowl. Stir until mixture is smooth and creamy. Pour mixture in a 9x13 pan. Melt chocolate chips in a microwave at 50% power for 1-2 min. Stir chocolate and pour over peanut butter mixture. Spread chocolate with a spatula. Tap pan on the counter to even out chocolate. Refrigerate for 1 hour, at least. Cut bars while they are still cool. Enjoy!

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

A Pinterest Recipe

Ingredients

Cupcakes

2 eggs

1⅔ cup all purpose flour

1 cup apple cider

⅔ cup sugar

½ cup unsalted butter, softened

2 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

1 tsp. vanilla

Frosting

1 cup softened butter

3 cup powdered sugar

½ cup light brown sugar

1 tsp cinnamon

2 tbsp milk

1 tsp vanilla

Directions

Cupcakes

Preheat oven to 350. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. Line standard muffin/cupcake tin with paper or foil liners. Fill cupcake liners ⅔ full and bake for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency (more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with an apple slice, if desired. Cupcakes stay fresh at room temperature in an airtight container for 5 days.