Pecan Pie Bark

Ingredients:

• 15 graham crackers or enough to fit the baking sheet
• 1½ cups light brown sugar
• 1½ cups unsalted butter
• 2½ cups chopped pecans
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions:

1. Preheat over to 350° and line a baking sheet with foil or parchment paper.
2. Cover the pan in graham crackers.
3. Place butter, brown sugar, salt and pecans in a sauce pan. Warm over medium heat and bring to a soft boil. Constantly stir and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Carefully spread the mixture over the graham crackers.
5. Bake for 10 minutes. Remove from the oven and let cool & break into pieces.

Creme De Menthe Cookie Truffles

Pampered Chef Creme De Menthe Cookie Truffles

15 creme filled chocolate mint sandwich cookies

2 oz cream cheese, softened

1 pkg creme de menthe chocolate candes (Andies Mints - 28 totals)

1/4 cup semi-sweet chocolate morsels

Need to fine tune process documentation

- mash up cookies

add cream cheese and mix together

melt Andies mints

dip cookie balls in melted mints

let set up

melt chocolate chips

drizzle over chocolate balls

Moist Lemon Cake Recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

For the lemon pound cake:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 Tbsp lemon zest

1/2 tsp salt

1/2 cup unsalted butter room temperature

1 cup granulated sugar

2 large eggs room temperature

1 tsp vanilla extract

2 Tbsp lemon juice about 1/2 lemon

1/2 cup buttermilk see below for substitution

For the lemon syrup:

1/4 cup lemon juice about 1 lemon

3 Tbsp powdered sugar

For the lemon icing:

1 cup powdered sugar sifted

1.5 Tbsp lemon juice

1 Tbsp milk

Instructions

Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.

In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.

With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.

With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.

Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.

Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.

When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

Notes

If you don't have buttermilk you can make your own by combining 1/2 cup of milk with 1.5 tsp lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle

The longer you beat the sugar and butter, the better the result will be because this process incorporated air into the batter and make the cake fluffy and tender

I recommend using fresh lemon juice but you can also bottled lemon juice

This cake would also taste great with lime juice or orange juice

Carrot Cake

Cake

• 2.25 cups flour 
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon (heaping)
• 1 tsp salt
• 1 cup oil
• 3 cups shredded carrots
• 4 eggs
• 1/4 cup water

Frosting

• 16 oz powdered sugar
• 8 oz cream cheese
• 1 tsp vanilla (butter-nut)
• 1 stick butter
• 1 cup chopped nuts

grease and flour pan

bake 350 for about an hour

Grilled Pineapple with Bourbon Caramel and Lime Zest

Grilled Pineapple with Bourbon Caramel and Lime Zest
From Sonoma Cooking Class

Serves 6
1/2 cup brown sugar
2 tsp lime zest
1 pineapple, peeled, cored, and cut into 6 wedges

- Preheat an outdoor grill for medium-high heat and lightly oil the grate
- Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large re-sealable plastic bag.  Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill.  Serve with Bourbon Caramel.


Bourbon Caramel

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tbsp bourbon
pinch of salt

- Simmer sugar and 1/4 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached.  Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.  Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool.

Nutella Pudding Pie

Ingredients
- Vanilla pudding with a couple of Tbsp cool whip mixed in
- Graham Crackers
- Nutella
- Fruit
- Sliced Toasted Almonds
- Coconut Oil

In a pyrex dish, line up graham crackers to cover bottom
Spread pudding over graham crackers
another layer of graham crackers
another layer of pudding
another layer of graham crackers
Melt Nutella with a little coconut oil, spread over graham crackers
Add fruit and sliced almonds



6/21/2019 from Jaleh

Corn Pop Treats

• 1/2 cup water
• 2 cups sugar
• 1 pound real butter
• 1 heaping Tablespoon dark Karo syrup

Bring to boil
Add 1 can salted cashews
Turn heat down slightly (mixture should be a creamy color)
Stir continuously (it takes a while)
Mixture will get thicker and begin to separate from side of pan
it will turn dark and begin to smoke a little
Pour mixture over 2/3 of a big bag of corn pops
Lay the treats out on wax paper to cool

Dole Whip Copycat

Do you love the frozen pineapple treat but don’t want to go looking for a place that serves this specialty? Make this delicious dairy-free dole whip recipe yourself in seconds!
Total time:  50 S
Servings:  6
Calories:  60

Ingredients

• 5 fl. oz. unsweetened almond milk
• 5 fl. oz. coconut milk
• 1/4  tsp. stevia (or sweetener of your choice) optional
• 1 pinch salt
• 1/2 cup pineapple juice
• 2 1/2 cups fresh pineapple chunks frozen

Nutritional Information
Serving Size: ½ cup
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 9g
Protein: 0g

Instructions

• Add ingredients to FourSide or WildSide+ jar in order listed.
• Blend on Medium Low (speed 3) for 20 seconds then increase speed to Medium High (speed 6) for another 30 seconds or until smooth. You may experience cavitation during blending. If so, you can wait until it catches again or stop blending, remove the jar, shake the contents back down to the blade, replace it and continue blending.
• Transfer pineapple mixture to a large plastic bag and place in freezer for 30-60 minutes. 
• Cut off one tip of bag and pipe into serving dishes.
• Note: If using Twister jar, reduce ingredients by half.

Notes
You can replace any or all of the frozen pineapple with another frozen fruit. Some of our favorite combinations are:

• Pineapple Strawberry (1 cup of each)
• Pineapple Mango (1 cup of each)
• Pineapple Blackberry (1 cup of each)
• Pineapple Raspberry (1 cup of each)
• Strawberry (2 cups, omit pineapple juice)
• Make a Tropical Whip by omitting almond milk and using 10 fl. oz. of coconut milk.

You may use other milks with this recipe, just know it will change the taste and the texture.

Thick and Chewy Gingerbread Cookies

From: Cooks Illustrated
Yield: 30 3-INCH COOKIES

WHY THIS RECIPE WORKS

Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerbread house but not when making a cookie meant for eating. More sugar and molasses came next, adding flavor and a pleasant sweetness. A little bit of milk gave the cookies just the right extra measure of softness and lift.

INGREDIENTS

• 3 cups unbleached all-purpose flour
• ¾ cup packed dark brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp table salt
• ¾ tsp baking soda
• 12 tbsp unsalted butter (1½ sticks), cut into 12 pieces and softened slightly
• ¾ cup unsulphured molasses
• 2 tbsp milk

INSTRUCTIONS

If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary. Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350° degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them ¾ inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Zucchini Bread

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup oil
• 3 eggs
• 2 cups grated zucchini - peeled
• 3 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ tsp cloves
• 1 tsp nutmeg
• 1 tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla
• ½ cup chopped nuts
• 1 cup raisins

Beat eggs, gradually beat in sugars, then oil. Combine dry ingredients. Add to first mixture alternately with zuchinni. Stir in raisins, nuts, and vanilla. Pour into 2 greased and lightly floured loaf pans. Bake 1 hour at 325°. Let stand about 10 min and turn onto wire rack to cool. Can be glazed with lemon icing.

Amish Friendship Bread

• 3 cups flour
• 2 cups sugar
• 1½ cups milk
• ¾ - 1 cup oil (can use applesauce instead)
• 1 tsp vanilla
• 3 large eggs
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp cinnamon
• 1 large box vanilla instant pudding
• 1 cup chopped pecans and/or ½ cup raisins (optional)

Combine wet ingredients. Combine dry ingredients. Combine wet and dry.

Pour into 2 large well greased and sugared (sugar, cinnamon, flour mixture) loaf pans.

Bake @ 325 for 1 hour.

Chocolate Chip Cookies

From: Sherrie Casto

• 1½ cup sugar
• 2 cup brown sugar
• 1 lb butter or ½ butter crisco and ½ button or margarine
• 6 cup flour
• 3 eggs
• 2 Tbsp vanilla
• 1½ tsp soda
• 1½ tsp salt
• 3 cups chocolate chips

Cream butter and sugars. Add Eggs and vanilla.

Mix dry ingredients together in separate bowl.

Add dry ingredients to wet, gradually, 1 cup at a time until mixed.

Stir in chocolate chips

Bast @ 350° for 8-10 min.

Ultimate Chocolate Chip Cookies

Makes ~3 dozen cookies.

• ¾ cup (¾ stick) butter flavor shortening
• 1¼ cup firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1¾ cup all purpose flour
• 1 tsp salt
• ¾ tsp baking soda
• 1 cup coarsely chopped pecans (optional)
• If nuts are omitted, add additional ½ cup semi-sweet chocolate chips.

Heat oven to 375°.

Place sheets of foil on counter top for cooling.

Combine shortening, brown sugar, and vanilla in a large bowl.

Beat at medium speed with mixer until well blended.

Beat eff into creamed mixture.

Combine flour, salt, and baking soda.

Mix into creamed mixture just until blended.

Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 1 baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE.

Cook 2 min on baking sheet.

Remove cookies to foil to cool completely.

Brown Butter and Sea Salt Cookies

Ingredients

• 1 1/2 sticks unsalted butter
• 1/2 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• sea salt for sprinkling (preferably fleur de sel)
• optional: chocolate chips (I used semi-sweet)

Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, drop dough onto cookie sheet. Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly.

Flour-less Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1 tsp baking soda
• 1 cup chocolate chips (we like semisweet)

Directions:
Mix together and scoop onto ungreased cookie sheet.  Bake at 350 for 10-12 minutes. 

Eclair Cake

Eclair Cake

Ingredients:
4 eggs
1 cup flour
1 cup water
1/2 cup butter
1 package Jello Instant Vanilla Pudding
Cool WHip
Magic Shell Chocolate


- Preheat over to 400 degrees
- Boil 1 cup water with 1/2 cup butter and 1 teaspoon salt
- Mix in 1 cup flour
- Mix in eggs 1 at a time

- Grease 9x13 pan
- Pour mixture in pan
- Bake for 15 minutes at 400 degrees, reduce to 375 bake 10-15 minutes

- Pour pudding on crust
- Add Cool Whip
- Drizzle Chocolate over the top
- Refrigerate


Blair and Jamie Rhodehouse

Momofuku Milk Bar's Banana Cream Pie

Yield
1 9-inch or 10-inch round pie

Note: Changes to the recipe - I've reduced the salt in the chocolate crumbs, made it in a bowl like Tosi did in Chang's show and skipped the additional sugar and salt when making the crust as I find them redundant (she didn't use them in the show either). Most people who tried this recipe complained about the pie being too runny despite having been in the fridge for hours. So I did a little bit of research and found that you actually need 3 sheets of gelatin (equivalent to 1 packet of powdered gelatin, 2 1/4 teaspoons) to set the pie (more than 2 cups of liquid) into something you can slice.

Chocolate Crumb

• 2/3 cup all-purpose flour
• 1 teaspoon cornstarch
• 1/2 cup sugar
• 2/3 cup good-quality cocoa powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted

Chocolate Crust

• 1 of the chocolate crumb recipe above
• 1 to 2 tablespoons of room temperature butter

Banana Cream

• 2 very ripe (black) large bananas
• 1/3 cup heavy cream
• 1/4 cup whole milk
• 1/2 cup caster sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 egg yolks
• 3 gelatin sheets (or 2 1/4 teaspoons powdered gelatin)
• 3 tablespoons butter
• 1/2 teaspoon yellow food coloring
• 3/4 cup heavy cream
• 1 cup icing sugar
• 1 ripe (dark yellow) banana, sliced

Make the Chocolate Crumb
Heat the oven to 300°F/150°C. Combine the flour, cornstarch, sugar, cocoa, and salt in a medium bowl and whisk the ingredients to combine. Gradually add the melted butter and mix with a spatula or wooden spoon till the mixture starts to come together in small clusters. Spread the crumbs on a parchment line sheet pan. Bake till dry to the touch, about 20 minutes. Let the crumbs cool completely before using. (Refrain from snacking or eating the crumbs no matter how inviting they look, otherwise you will have a very thin pie crust.)

Make the Banana Cream
Meanwhile, make the banana cream. Combine the black bananas, 1/3 cup heavy cream and milk in a blender and puree until totally smooth. Add in the caster sugar, cornstarch, salt and egg yolks. Blend till smooth and pour into a medium saucepan. Clean out the blender. Bloom the gelatin. Soak it in a small bowl of cold water for about 3-4 minutes. To bloom powdered gelatin, sprinkle it evenly onto the surface of 1/4 cup of cold water in a small dish. Allow to soften for 3-5 minutes.

Meanwhile, whisk the contents of the pan and heat over medium-low heat. As the banana mixture heats up, it will thicken due to the cornstarch added. Bring to a boil and continue to whisk vigorously for 3-4 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement (like a thick crème pâtissière), with a color to match. Scoop the contents of the pan back into the blender. Gently squeeze to remove any excess water from the bloomed sheet gelatin and add it into the blender. Blend until smooth and even. Color the mixture with a bit of yellow food coloring until it is bright yellow. (Tosi says, "Banana creams don't get that brilliant yellow color on their own." I think a few drops wouldn't hurt.) Transfer the mixture to a heatproof container and chill in the refrigerator 60 minutes or until completely cooled.

Make the Chocolate Crust
While waiting for the banana cream to cool, make the chocolate crust. Break up the chocolate crumbs into a food processor and pulse till broken slightly. Add 1 tablespoon of butter and pulse till mixture is pliable, adding remaining butter if necessary. Press the crust mixture firmly onto the pie plate/pan, making sure the bottom and sides are evenly covered. I put the pie crust to set in the fridge while finishing the banana cream.

Assemble the Banana Cream Pie
Using a heady whisk or a mixer with a whisk attachment, whip the cream and powdered sugar to medium-soft peaks. Add the cold banana mixture to the whipped cream gradually and slowly whisk until evenly colored and homogeneous. Pour about half of the banana cream into the chocolate pie shell. Lay out the sliced banana evenly and then cover the pie with the remaining filling. Chill in the refrigerator for at least 2 hours before serving. Pie keeps chilled up to 5 days (good luck with that).

Do ahead
Chocolate crumbs can be made 2-3 days ahead, stored in an airtight container. The banana cream can be stored in the refrigerator in an airtight container for up to 5 days.

Tasty Cake Cookies

Preheat oven to 350

Spray 9x13 baking pan

1 box yellow cake mix
2 eggs, beaten
5 tbs butter, melted
2 c chocolate chips

Mix together, put into 9x13 pan
Bake at 350 for 20 minutes

From AJ Mueller