Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Ingredients
  • 4 cups cubed challah or brioche
  • 1 1/2 cups brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 TBSP finely chopped fresh sage
  • 2 tsp grated orange zest
  • large pinch of salt
  • 3 pounds granny smith apples, peeled, cored, and thinly sliced
  • 6 oz fresh cranberries
  • 1/2 cup juice (I used a combo of orange juice and apple cider, you can use any fruit juice you want)
  • 3 TBSP cold unsalted butter, thinly sliced
Instructions
  1. Preheat your oven to 350°. Spread the cubed bread on a baking sheet and toast in the oven until dry, about 8 minutes. Let the bread cool, then pulse the into coarse crumbs in a food processor or blender.
  2. Butter a 10″ or 12″ cast iron skillet. You could also use a baking dish or pie plate. Spread 1/3 of the bread crumbs in the bottom of your skillet or dish in an even layer.
  3. In a small bowl, combine the sugar with cinnamon, nutmeg, orange zest, fresh sage, and salt. Spread half of the apple slices over the bread crumbs in the baking dish and top with half of the sugar mixture. Drizzle half of the juice over the apples. Cover with another 1/3 of the bread crumbs and the remaining apples, sugar mixture, and juice. Cover with the remaining bread crumbs. Dot the top of the Bettie with thin slices of butter all over.
  4. Bake at 350F on the center oven wrack for about 1 hour, until the apples are tender and the juices are bubbling. Cover the baking dish with foil during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes before serving. I like to serve with cinnamon whipped cream.

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Ingredients
For the Crust
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
For the Filling
  • 2/3 cup granulated sugar
  • 2 1/2 TBSP cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 TBSP unsweetened cocoa powder
  • 8 oz bittersweet chocolate, chopped or chips
  • 2 TBSP unsalted butter, cut into small pieces
For Topping
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips
Instructions
For the Crust
  1. Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  2. Gently stir in water a TBSP at a time until the dough can form into a ball.
  3. On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9″ pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
  4. Trim the edges so that there is about 1″ extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
  5. Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
  6. Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
  7. Allow to cool completely on a wire rack before filling.
For the Filling
  1. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
  2. In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
  3. Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
  4. Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
  1. In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
  2. Top the pie with the whipped cream and sprinkle with chocolate chips.

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Ingredients:

BROWNIES:
  • 1 1/2 cup granulated sugar
  • 11 Tablespoons butter
  • 1/4 cup water
  • 1 ( 12 oz.) bag chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
PEPPERMINT BARK TOPPING:
  • 8 ounces white chocolate baking bars, melted (or 1 (12 oz.) bag white chocolate chips)
  • 6-7 candy canes, crushed

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil and remove from heat.
  3. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Add eggs, beating after adding each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Place brownies on wire rack. Pour melted white chocolate over top of brownies and sprinkle with crushed peppermint candy canes. Let brownie cool completely before cutting them into squares.

Chippy Oatmeal Raisin Bars Recipe

Chippy Oatmeal Raisin Bars

Chippy Oatmeal Raisin Bars Recipe

Ingredients:

  • 1 cup brown sugar
  • 3/4 (12 Tablespoons) cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 cups (12 oz. bag) mini chocolate chips, plus a extra to sprinkle on top
  • 2 cups oatmeal
  • 3/4 cup raisins
  • 4 oz. semi-sweet chocolate baking bars, melted
  • chocolate sprinkles, for topping

Instructions:

  1. Preheat oven to 350F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. Using an electric or stand mixer, cream together brown sugar, butter, eggs, and vanilla extract until creamy.
  3. Mix in the flour, until combined.
  4. Stir in mini chocolate chips, oatmeal, and raisins until combined.
  5. Press mixture into prepared pan. Baked for 25-30 minutes or until the edges are slightly brown. Let cool completely before cutting them into rectangles or squares.
  6. Drizzle melted chocolate on top of each bar and sprinkle with mini chocolate chips and chocolate sprinkles.

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Ingredients

  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 2 tbsp coconut oil
  • 6 tbsp powdered Swerve Sweetener
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 6 tbsp almond flour
  • Low Carb Chocolate Sauce

Instructions

  1. Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
  2. In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
  3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
  4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
  5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
  6. Drizzle with low carb chocolate sauce and serve immediately.

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Ingredients:

PRETZEL CRUST:
  • 2 cups finely crushed pretzels
  • 1/4 cup granulated sugar
  • 2/3 cup (11 Tablespoons) unsalted butter, melted
CREAM CHEESE LAYER:
  • 2 (8 0z.) packages cream cheese, softened
  • 2 Tablespoons milk
  • 1/4 cup granulated sugar
  • 1 cup Cool Whip topping, thawed
STRAWBERRY JELLO LAYER:
  • 2 cups boiling water
  • 1 (6 oz.) package strawberry jello
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions:

  1. Pre-heat oven to 350F degrees. Line a 13×9 inch baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

  1. In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust.
  2. Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool.

MAKE CREAM CHEESE LAYER:

  1. Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip.
  2. Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use.

MAKE STRAWBERRY JELLO LAYER:

  1. In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries.
  2. Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!

Mummy Hazelnut Brownies Recipe

Mummy Hazelnut Brownies Recipe

Mummy Hazelnut Brownies Recipe

Ingredients:

  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup Diamond of California chopped hazelnuts
  • vanilla buttercream frosting
  • candy eyeballs

Instructions:

  1. Preheat oven to 350F degrees. Line 9×13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.
  2. In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.
  3. Stir in sugar and eggs.
  4. Whisk in flour, cocoa powder, and salt.
  5. Stir in chopped hazelnuts.
  6. Pour brownie batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before cutting into squares and frosting.

MAKE MUMMY FROSTING PATTERN:

  1. Cut cooled brownies into squares. See step-by-step photos above to learn how to frost each brownie with a mummy pattern.

Light & Fluffy Lemon Pancake Recipe

Light & Fluffy Lemon Pancake Recipe

Light & Fluffy Lemon Pancake Recipe

Ingredients
  • 2 cups buttermilk (you can use regular milk in a pinch!)
  • 1 tablespoon white vinegar
  • 6 drops lemon essential oil
  • 2 cups white flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ tsp salt
  • 1 large egg
  • 3 tablespoons butter, melted & cooled to room temperature
Instructions
  1. Whisk buttermilk, vinegar, and lemon essential oil together in a medium bowl and set aside. Whisk dry ingredients together in another medium bowl. Whisk the egg and melted butter into the buttermilk mixture until well combined. Make a well in the middle of the dry ingredients and pour the milk mixture in carefully. Gently whisk together until just combined. It’s ok to have a few lumps remaining. Do not over mix! Over mixing will produce a tough and chewy pancake.
  2. Heat a griddle or skillet to about 370. Pour the batter onto the skillet, using a ¼ cup measuring cup for each pancake. Flip when large bubbles begin to appear. Cook the second side until golden brown. Serve warm with toppings of choice. Homemade raspberry jam with powdered sugar is divine!

Light and Fluffy Meringue Pancakes Recipe

Light and Fluffy Meringue Pancakes Recipe

Light and Fluffy Meringue Pancakes Recipe

Ingredients
  • 1 cup flour
  • 1/4 tsp kosher salt
  • 1 cup milk
  • 1 tsp vanilla
  • 2 egg yolks
  • 3 egg whites
  • 1/4 cup sugar
Instructions
  1. In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth. Do not over-mix.
  2. In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the batter until there are no visible white streaks.
  3. Heat a griddle or skillet over medium high heat. Pour about 1/4 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side.
  4. Keep warm in a 200F oven if not serving immediately.

Chewy Ginger Molasses Cookies Recipe

Chewy Ginger Molasses Cookies Recipe

Chewy Ginger Molasses Cookies Recipe

Ingedients

  • 1 ½ cups butter, softened to room temperature (not melted)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  3. In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
  4. Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Salted Caramel Crunch Cookies Recipe

Salted Caramel Crunch Cookies Recipe

Salted Caramel Crunch Cookies Recipe

Ingredients
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 14 tablespoons (1¾ sticks) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup thin salted pretzels, crushed
  • 1 cup toffee chips
  • 1 cup chewy caramels, cut into fourths
Instructions
  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a pan over medium heat, melt the butter, gently swirling the pan occasionally to make sure that the butter is being heated evenly. Cook until the foaming of the butter subsides. The butter should be warm brown in color and have a nutty smell. Transfer the butter to a heat-safe bowl to cool.
  3. In a large bowl, beat together the cooled brown butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  4. Slowly add in the flour mixture and mix briefly, making sure not to overwork the cookie dough. Fold in about ¾ of the pretzels, toffee chips, and caramels, reserving some of each to top after the cookies have baked.
  5. Cover and refrigerate the dough for 30 minutes to an hour, or until the dough is cold to the touch.
  6. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven. Line a baking sheet with parchment paper.
  7. Roll the cookie dough into ping-pong sized balls. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread.
  8. Bake for about 12-15 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Remove the tray of cookies from the oven, let cool for a minute or two, and then gently press a few of the reserved pretzel pieces, toffee chips, and caramels into the tops of the cookies. Continue to cool the cookies on the baking sheet until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
  9. Repeat with remaining batches, until all cookies are baked.

Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Ingredients:

For the Muffins:

  • 1 can Pillsbury® Grands!® Homestyle refrigerated biscuits
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/3 cup vanilla cake mix (dry)
  • 2 tablespoons cinnamon sugar
  • Sprinkles

For the Cake Batter Icing:

  • 1/4 cup butter
  • 1/3 cup milk
  • 1/2 cup vanilla cake mix (dry)
  • 1/3 cup granulated sugar

Instructions

  1. Preheat oven to 375F degrees. Spray 6 regular size muffins tins with cooking spray.
  2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Roll into balls. Place melted butter in small bowl. In another small bowl, mix brown sugar, vanilla cake mix, the cinnamon sugar and sprinkles. Dip each ball of dough into melted butter, then roll in sugar mixture. Place 8 balls in each muffin tin.
  3. Bake for 9 to 11 minutes or until puffed up and browning on edges.

For the icing:

  1. Meanwhile in 2-quart saucepan, melt butter over medium heat. Add milk, vanilla cake mix and the granulated sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Drizzle on each muffin. Top with sprinkles.

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Ingredients

  • 5 kiwi fruit, peeled and sliced into rounds
  • 3 clementine or mandarin oranges, peeled and separated into sections
  • 2 bananas, peeled and sliced into rounds
  • 2 pears, cored and diced
  • 2 yellow apples, cored and diced
  • 2 Tablespoons finely chopped fresh mint
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey or agave

Instructions

  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.
  2. In a separate small bowl, whisk together honey and lime juice. Pour the juice mixture over the fruit mixture, then gently toss to combine.
  3. Serve immediately, or cover and refrigerate for up to 2 hours.

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Ingredients

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sour cream (lite okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded zucchini, loosely laid in measuring cup then wrung-out very well in paper towels (about 1 medium zucchini grated on the coarsest blade of a box grater)
  • 1 cup semi-sweet chocolate chips (I prefer and recommend using mini-sized chips, but regular-sized may be substituted)

Chocolate Ganache

  • 2/3 cup semi-sweet chocolate chips (I used regular-sized)
  • 1/4 cup cream or half-and-half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan very well with floured cooking spray making sure to get in all the nooks and crannies or grease and flour the pan; set aside.
  2. To a large bowl add the eggs, sugar, oil, sour cream, vanilla extract and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt, and stir until just combined; don’t overmix or cake will be tougher. Batter is thick by design to handle the moisture from the zucchini.
  4. Add the zucchini and stir to combine. It’s important that you wring the zucchini out in paper towels before adding it or it could release too much water as it bakes, turning the batter too soupy and cake may not set well.
  5. Add the chocolate chips (I find mini chips sink less and stay more evenly distributed within the cake) and turn batter out into prepared pan, smoothing it lightly with a spatula if necessary, and give it a slam on the counter to release any air. Bake for about 38 to 42 minutes (I baked 40 minutes), or until top has set, is lightly golden browned, or a toothpick comes out clean or with a few moist crumbs but no batter. Due to the chocolate chips, you may hit some chocolate patches with the toothpick test. Because the moisture content in zucchini varies greatly, and due to climate and oven variances, baking times could vary; bake your cake until it’s done. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  6. To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften chocolate; set aside.
  7. To a small microwave-safe bowl or glass measuring cup, add the cream (I used half-and-half) and heat on high power just until it begins to bubble and show signs of just beginning to boil (don’t actually allow it to boil), about 45 to 60 seconds.
  8. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  9. Add the vanilla and whisk to combine. Set aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  10. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite soft and drippy. Cake will keep for airtight at room temperature for up to 5 days. If the weather is very warm, you may prefer to store cake in the fridge so ganache stays firmer, noting that storing cakes in the fridge has a tendency to dry them out.