Chorizo, Caramelized Onion and Poblano Sausage Rolls

Chorizo, Caramelized Onion and Poblano Sausage Rolls
Chorizo, Caramelized Onion and Poblano Sausage Rolls
Ingredients
  • 2 tablespoons oil
  • 1 medium white onion, chopped
  • 2 poblano peppers, stemmed, seeded, and chopped
  • ½ teaspoon kosher salt
  • 1 pound chorizo sausage, casings removed
  • 1 pound puff pastry, thawed
  • 1 egg, beaten
  • 3 tablespoons black sesame seeds, poppy seeds, or white sesame seeds, to top
  • 1 cup sour cream
  • 1 large handful fresh cilantro
  • 3-4 cloves garlic, minced
  • ¼ cup prepared salsa
 Instructions
  1. Heat the oil in a large skillet over medium heat, and then add in the onion and poblano. Season with ½ teaspoon kosher salt. Saute, stirring occasionally, until the onions have softened and begun to brown around the edges, about 30 minutes. Remove from heat and let cool.
  2. In a large bowl, work together the chorizo sausage meat and the caramelized onions and poblanos. Set aside.
  3. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut each pastry sheet into thirds, and place onto the parchment paper.
  4. Divide the chorizo mixture evenly amongst the pastry sections, forming a long line down the center of each. Fold the pastry sheet around the sausage mixture, pinching the edges to seal. Flip the rolls over so that the seam-side is down.
  5. Brush the puff pastry with the beaten egg and sprinkle the sesame seeds on top. Gently slice the sausage rolls into bite-sized pieces. Separate them, making sure to give each piece plenty of room to puff up as it cooks.
  6. Bake the sausages until golden brown and cooked through, about 30-35 minutes.
  7. As the sausage rolls bake, make the dip. In a food processor, combine the sour cream, cilantro, minced garlic, and salsa. Process until well-combined.
  8. Serve the chorizo sausage rolls warm with the creamy cilantro dip.

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • about 36 Rolo candies, unwrapped (buy the 12-ounce bag, you’ll use about 3/4 of it. Note – If you don’t have access to Rolos, unfortunately there are no substitutions)

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Add the chocolate chips and stir to combine.
  6. Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
  7. Evenly place the Rolos in the pan so that each Rolo is sitting on it’s ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each.
  8. Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’.
  9. Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Ingredients

Filling
  • 6 ounces brick-style cream cheese, softened (I used lite)
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1/3 cup graunlated sugar
Brownies
  • 1 box (1 pound 2.4 ounces)Betty Crocker™ Original Supreme Premium Brownie Mix
  • Water, vegetable oil, and egg called for on brownie mix box
  • 1/3 cup salted peanuts, coarsely chopped
  • 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures, halved (about 16 cups, halved)

Instructions:

  1. Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
  2. To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
  3. To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
  4. Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
  5. Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
  6. Evenly sprinkle with peanuts.
  7. Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
  8. After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Ingredients

Shortbread Crust
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Filling
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)

Instructions:

  1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
  2.  To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. Pierce crust with a fork in a dozen places so steam can escape while it bakes. Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
  3. To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
  4. To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
  5. Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
  6. Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  7. Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  8. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
  9. Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
  10. Evenly sprinkle with about 2 tablespoons chocolate chips.
  11. Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving. Bars will keep airtight at room temp for up to 1 week.

Stromboli

Stromboli
Stromboli
Ingredients
Stromboli Dough
  • 1 3/4 – 2 1/4 cups of flour
  • 1 envelope Fleischmann’s® Pizza Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup of very warm water (120° to 130° F)
  • 3 tablespoons olive oil
Toppings (all or a combo of the following)
  • 1/2 cup marinara sauce (I like garlic and onion marinara)
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry parsley
  • 1/4 teaspoon dry oregano
  • crushed red pepper flakes to taste**
  • 3/4 cups grated mozzarella cheese
  • 3/4 cups grated Parmesan cheese
  • 1/4 pound Hot Italian sausage, cooked
  • 9-12 slices pepperoni
  • 6 slices deli honey ham
  • 1/2 small green bell pepper, very thinly sliced, sauteed 3 minutes
  • 1/2 small onion, very thinly sliced, sauteed 3 minutes
  • 1 cup very thinly sliced mushrooms, uncooked
  • 1/4 cup sliced black olives
Garnish
  • 1 egg, beaten
  • freshly grated Parmesan cheese
  • garlic salt
  • extra pizza sauce for dipping (optional)
Instructions
  1. Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil and mix together until well blended (you can do this by hand or with your mixer). Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but dough should be slightly sticky. Spoon dough out of bowl onto floured surface and knead until dough is smooth and elastic; about 4 minutes.
  2. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper. Roll stromboli dough out into a large rectangle, about 10 by 14 inches on the parchment paper.
  3. Stir parsley, basil, oregano and crushed red pepper flakes to taste (do not use red pepper if you are using Hot Italian Sausage) into 1/2 cup marinara sauce and lightly spread sauce over the dough, leaving a 2 inch plain dough border along the edges. Top sauce with half the grated cheeses, followed by meats, then vegetables followed by remaining cheese.
  4. Brush the plain border of dough with the egg wash. Roll up the Stromboli lengthwise like a jelly roll and pinch edges to seal. Brush the entire Stromboli with egg wash and gently cut slats in the top of the dough every 1-2 inches. Sprinkle with freshly grated Parmesan and lightly sprinkle with garlic salt. Bake for 15-25 minutes*** at 425F or until golden, covering with foil at the end of baking if necessary to prevent excess cheese browning.
  5. Let cool 5 minutes before slicing. Serve with extra marinara sauce if desired.

3 Ingredient Bruschetta Mozzarella Crescents

3 Ingredient Bruschetta Mozzarella Crescents
3 Ingredient Bruschetta Mozzarella Crescents
Ingredients
  • 1 8.5 oz. jar Bruschetta with Italian Basil
  • 1 cans (8 oz. each) refrigerated crescent dinner rolls (I prefer Pillsbury™)
  • 2/3 cup mozzarella cheese
 Instructions
  1. Separate dough into 8 triangles.
  2. Spread 1 heaping tablespoon Bruschetta on each triangle, keeping the edges clear, then sprinkle with 1 heaping tablespoon mozzarella cheese.
  3. Roll up each triangle, starting at shortest side and rolling to opposite point and place on a baking tray lined with parchment paper or a nonstick mat.
  4. Bake at 375F degrees for 10-14 minutes or until golden.

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Ingredients:

  • 1 1/2 cups strawberry yogurt, divided
  • 1 cup vanilla yogurt, divided
  • 1/2 cup granola
  • 2 bananas, sliced
  • 6 fresh strawberries, sliced

Directions:

  1. Add 1/4 cup strawberry yogurt into each glass. Top with 1/4 cup vanilla yogurt.
  2. Add 1/4 cup of the sliced strawberries and bananas into each glass.
  3. Top fruit with 1/4 cup strawberry yogurt into each glass.
  4. Add 1/4 cup of granola into each glass.
  5. Top with an additional scoop of yogurt and slices of strawberries and bananas, if desired.

Mint Oreo Truffles

Mint Oreo Truffles

Mint Oreo Truffles

Ingredients:

  • 1  package Mint Oreos
  • 1 (8oz.) package cream cheese, softened
  • 1 (24 oz.) bag semi-sweet chocolate chips
  • 12 ounces high quality semi-sweet chocolate baking bars
  • green sprinkles
Directions:
  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Using a food processor, process the Oreos (the entire cookies) until cookies are crumbly.
  3. Using a hand-held or stand mixer, beat the Oreo crumbs with the cream cheese and chocolate chips until combined.
  4. Using your hands, roll Oreo mixture into 30 balls. Place balls onto prepared baking sheets. Freeze the Oreo balls for about 30 minutes.
  5. Melt chocolate baking bars according to package directions.
  6. Working with 1 Oreo ball at a time, coat in chocolate.  Place on a lined baking sheet and top with sprinkles while the chocolate is still wet.
  7. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be kept chilled.

Maple Cinnamon Granola

Maple Cinnamon Granola

Maple Cinnamon Granola

Ingredients
  • 2 cups of rolled oats
  • ⅓ cup pecans, roughly chopped
  • ¼ cup pistachios, roughly chopped
  • ¼ cup slivered almonds
  • ¼ cup sunflower seeds
  • ¼ cup pepitas
  • 1½ tsp ground cinnamon
  • ¼ tsp sea salt flakes
  • ⅔ cup maple syrup
  • 2 tbs coconut oil, melted
  • ⅓- 1/2 cup dried cranberries, sultanas or other dried fruit (optional)
Instructions
  1. Preheat the oven to 120 Celsius (250 Fahrenheit) and place the oats, nuts, seeds, salt flakes and cinnamon in a bowl. Toss to combine. Add the maple syrup and coconut oil and toss to combine, making sure everything is evenly coated.
  2. Spread the mixture out on a tray lined with baking paper and bake for 1 hour, stirring every 30 minutes or so to ensure the mixture browns evenly. When golden leave to cool. Add the cranberries, if using, and store in air tight jars.

Roasted Moroccan Carrot Salad with Chickpeas

Roasted Moroccan Carrot Salad with Chickpeas

Roasted Moroccan Carrot Salad with Chickpeas

Ingredients
  • 12 small carrots, peeled and quartered
  • 1 red onion, peeled and chopped into eighths
  • ½ unwaxed lemon, quartered
  • 2 tsp smoked sweet paprika
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbs olive oil
  • 1 clove of garlic, grated
  • salt, to taste
  • 1 400g tin of chickpeas, drained
  • 1 cup baby spinach leaves
  • 1 cup rocket (arugula)
  • ⅓ cup dates, halved and finely diced
  • 1 tbs slivered almonds, toasted
  • ½ cup yoghurt
  • pomegranate molasses
Instructions
  1. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
  2. Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Ingredients
  • 150g (2/3 cup) unsalted butter
  • 1 heaped tsp Earl Grey tea leaves
  • 220g (1 cup) caster (superfine) sugar
  • 2 eggs
  • ½ cup thick Greek-style yoghurt or sour cream
  • 200g (1⅔ cups) plain (all purpose) flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate (baking) soda
  • ¼ tsp salt
  • zest of 1 lemon
  • 125g fresh or frozen blueberries
Instructions
  1. Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.
  2. Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.

Lamington Eclairs

Lamington Eclairs

Lamington Eclairs

Ingredients

CHOUX PASTRY:

  • 75g (1/3 cup) butter, roughly chopped into cubes
  • 185ml (2/3 cup plus 1 tbs) water
  • 110g (3/4 cup plus 1 tbs) plain flour
  • 3 eggs

VANILLA PASTRY CREAM:

  • 3 egg yolks
  • 75g (1/3 cup) caster (superfine) sugar
  • 35g (1/4 cup) plain flour
  • 250ml (1 cup) milk
  • 160ml (2/3 cup) thickened (whipping) cream
  • 1 vanilla bean, seeds scraped

CHOCOLATE GLAZE:

  • 125g dark chocolate
  • 40g butter
  • ¼ shredded coconut
Instructions
  1. To make the choux pastry, preheat oven to 220 celsius (420 Fahrenheit) and line 2 trays with baking paper.
  2. Place the butter and the water in a saucepan over medium-high heat. When the butter has melted add the flour and beat continuously until mixture is thick and smooth and pulls away from sides of pan in a ball ( roughly 1 minute). Remove from heat and place in the bowl of a stand mixer and allow to cool for 5 to 10 minutes.
  3. Fit the mixer with a paddle attachment and beat. The mixture will look like it’s falling apart, but don’t fret, it will come back together when you add the eggs. Add the eggs, one at a time, and beat for 2 minutes, or until fully incorporated before adding the next egg. At the end you should have a relatively thick, but pipe-able dough. If the mixture is runny or sloppy keep beating.
  4. Spoon the choux into a piping bag fitted with a 12mm plain nozzle and pipe into 10cm lengths onto the prepared baking trays, leaving about 2cm in between each one. Bake for 10 minutes, reduce heat to 180C, prick bases with a skewer and bake until golden and dry ( about 20 minutes). Place on a wire rack to cool.
  5. To make the vanilla custard cream filling, whisk the egg yolks, sugar and flour in a bowl until combined. Place the milk in small saucepan over a medium high heat and bring to just below boiling point. Remove the saucepan from the heat and reduce the heat to low. Gradually whisk hot milk into the egg yolk mixture until combined before returning the mixture to the saucepan. Cook, whisking constantly, over medium heat until thickened and the mixture resembles a thick custard. Strain through a fine mesh sieve into a bowl and cover with plastic wrap to prevent skin forming and refrigerate until cold. Whisk the cream and vanilla seeds with electric mixer until peaks form. Fold the cream into the cold custard and spoon into a piping bag.
  6. For the chocolate glaze melt the chocolate and butter in a small bowl over a pan of barely simmering water and stir until smooth. Cut each eclair in half and spread the top half of each eclair with chocolate mixture, sprinkle with coconut and allow to set. Just before serving, pipe the custard cream filling into bases and replace chocolate tops.
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