Casino Coffee

Ingredients:

• 1 1/2 ounces brandy
• 1/2 ounce dark crème de cacao
• 1/2 ounce amaretto
• 5 ounces hot black coffee
• Whipped Cream
• Chocolate Shavings

Directions:

1. Combine the brandy, dark crème de cacao, amaretto and black coffee in an Irish coffee glass.
2. Top with the whipped cream and chocolate shavings, and serve.

Melted chocolate and toasty marshmallows bake up in a skillet

Ingredients:

• Jumbo Marshmallow
• Chocolate Chips
• Graham Crackers

Instructions:

1. Simply toss some chocolate chips in a skillet or oven-safe dish. 
2. Top with jumbo marshmallow halves. 
3. Toast for 5 or so minutes.
4. pull out the graham crackers, and dip!

Hot Fudge Brownie Cheesecake

Ingredients

• One good quality brownie mix, mixed according to box directions.
• 3 pkg. (8 oz. each) Cream Cheese, softened
• 1/2 cup Sour Cream
• 3/4 cup Sugar
• 1 tsp. vanilla
• 3 eggs
• Whipped cream or vanilla butter cream (I use butter-cream because it holds it shape longer)
• Cherries
• Slices almonds toasted
• Hot fudge

Instructions

• Mix brownie mix according to directions on box and pour into a greased 9 inch springform pan.
• Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl until well blended. Add sour cream; mix well. Add 3 eggs, one at a time, until blended. Pour over brownie layer in pan.
• Bake at 325 for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Top with slightly warmed hot fudge, whipped cream or butter cream, toasted almonds and of course a cherry on top!

Plum Cobbler

Ingredients:

• 8 or 9 plums or pluots (assorted colors, if possible), pitted and sliced
• 3/4 cup sugar PLUS 1 cup sugar for topping
• 1/4 cup all-purpose flour PLUS 2 cups all-purpose flour for topping
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon finely grated lemon zest
• 1 stick butter
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk

Instructions:

1. Preheat the oven to 350 F.
2. In a 9 X 13 baking pan, toss together the plums with the 3/4 cup sugar, the 1/4 cup flour, the cinnamon, nutmeg, and lemon zest.
3. To make the topping, melt the butter over low heat. In a separate bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, and salt. Pour the melted butter and buttermilk into the dry ingredients and then stir until a sticky, wet dough forms.
4. Then, it’s just a matter of dropping spoonfuls of the dough evenly over the plums, leaving a few plums exposed. Bake, uncovered, for 40 minutes, until the crust is light brown, the plums are bubbling, and (as I learned) a knife comes out of the doughy topping clean. Allow to cool for 10 minutes before serving; will keep in the refrigerator for up to 3 days.

Sweet Lemon Cookies

Ingredients:

• 1 package (18.25 Oz. Size) Lemon Cake Mix
• 2 Eggs
• ⅓ cups Vegetable Oil
• 1 Tablespoon Fresh Lemon Juice
• 1 teaspoon Fresh Lemon Zest
• ⅓ cups Powdered Sugar

Preparation Instructions:

1. Preheat oven to 375ºF.
2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice, and lemon zest until well blended.
3. Refrigerate dough for 30-45 minutes. Form dough into balls 1 tablespoon (or so) in size and cover with powdered sugar by rolling them in a small bowl until they are completely and well covered. Once covered in confectioner’s sugar, place on a lightly-greased cookie sheet
4. Place cookie sheet in the preheated oven and bake for 7-9 minutes. The bottoms get a little brown, but the insides will stay soft, chewy, and perfect!

Chocolate Chip Cookie Cupcake

Ingredients:

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

For the filling:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

For the frosting:

• 2 sticks unsalted butter, at room temperature
• ½ cup light brown sugar, packed
• 2 1/3 cups confectioners' sugar
• 2/3 cup all-purpose flour
• ½ tsp. salt
• 2 tbsp. milk
• 2 tsp. vanilla extract

For garnish:

• Tiny chocolate chip cookies
• Mini chocolate chips

Directions:

1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
6. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Ferrero Rocher Cupcakes with Nutella

Ingredients:

For the cupcakes:

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the filling:

12 Ferrero Rocher candies, unwrapped

For the frosting:  (****I doubled this recipe..it is listed here as I doubled it.  I wanted a lot of frosting.  If you would like less, please divide this ingredient list in half.)

1 and 1/2 cups (24 tablespoons) unsalted butter, at room temperature

6 cups confectioners’ sugar

2/3 cup milk

2 teaspoons vanilla extract

1 cup Nutella

Instructions:

1. For the cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with the liners of your choice.

2. In a medium bowl, whisk together the cocoa, flour, baking powder, and salt.

3. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes or so.

4. Add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.

6. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

7. Divide the batter evenly into your prepared cupcake pan.

8. Lightly press a Ferrero Rocher candy into the center of each cupcake.   (It’s ok if you don’t cover it completely with batter.  I used a spoon to try to help cover it and I think this worked well.)

9. Bake the cupcakes until a tester inserted into the center (around the Ferrero Rocher candy) comes out clean, about 20-25 minutes.

10. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment,  beat the butter until smooth and creamy, about 2 minutes.

11. With the mixer speed on low, slowly and gradually add the confectioners’ sugar, mixing until combined.

12.  Add the remaining ingredients, adjusting to taste, and mix until smooth.

Cappuccino Cheesecake

Ingredients:

Crust Ingredients:

1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted

Filling Ingredients:

32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

Directions:

1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.

3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.

4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.

5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.

6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Red Velvet Cupcake

Ingredients:

Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Cherry Cheesecake

Ingredients:

Crust Ingredients:

1 package yellow cake mix
1/3 cup butter, softened
1 egg

Filling Ingredients:

2 (8 oz.) packages cream cheese
2 eggs
1 Tbsp. vanilla
3/4 cup sugar

Topping Ingredients:

2 cups sour cream
1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling

Directions:

1. Preheat oven to 350 degrees F.

2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.

3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust.

4. Bake 20 to 25 minutes until set.

5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely.

6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Amaretto Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
2 Tablespoons sugar
1 stick butter, melted

Cake:

24 oz. cream cheese (3 packages, 8 oz. each)
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)

Topping:

8 oz. sour cream
1 Tablespoon Amaretto
1 Tablespoon plus 1 teaspoon sugar

Directions:

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).

3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.

4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500 degrees F.

5. Let set for 48 hours in the refrigerator.

Cream Tiramisu

Ingredients:

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 ml baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2 ½ teaspoons cocoa powder

Directions:

1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

strawberry- coconut cheesecake

strawberry- coconut cheesecake

Yield: 12 servings

Prep Time: 40 min + chill time

Cook Time: 1 hr, 50 min

I prepared this cheesecake and entered it into the cheesecake contest at the San Diego County Fair. I got second place! The filling is a creamy coconut flavor with a touch of strawberry on top. Rich and delicious!!

Ingredients:

CRUST:
6 Tablespoons unsalted butter, melted- divided
3/4 cup graham cracker crumbs
1/2 cup unsweetened shredded coconut, toasted and cooled
1/4 cup granulated white sugar

FILLING:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated white sugar
1/4 cup unsalted butter, at room temperature
3 Tablespoon cornstarch
4 large eggs
1 cup canned sweetened cream of coconut (such as Coco Lopez)
1/4 cup coconut rum (such as Malibu)
1 1/2 teaspoons coconut extract

TOPPING:
1/4 cup seedless strawberry jam
2 Tablespoons water
3 (1-pint) containers strawberries, stemmed and sliced

Directions:

1. Prepare crust: Preheat oven to 350°F. Brush 9-inch diameter springform pan with 2-inch sides with 1 Tablespoon melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.

2. Prepare filling: Using electric mixer, beat 1st four ingredients in a large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut, rum and coconut extract. Pour batter over crust. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a "bowl" with the foil. Add enough water to the roasting pan to come 1 inch up the sides of the cake pan. Cover roasting pan with foil.

3. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove and cool in the water bath for 2 hours. Remove from water; gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.

4. On the day of serving- prepare topping: Simmer jam and 2 Tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill until ready to serve.

Tips:

*It's okay to use sweetened coconut if you are unable to find unsweetened.
*Cream of coconut can be found in the liquor department of your grocery store, or at liquor stores.

candy cane coffee cake

candy cane coffee cake

Yield: 3 coffee cakes (12 servings each)

Prep Time: 45 min + rising time

Cook Time: 15 min

I've made these for a holiday brunch and they're always a big hit. Guests think they're adorable, and it's really quite delicious too.

Ingredients:

FILLING:
12 ounce package frozen raspberries, sweetened
1/8 teaspoon ground cardamom
1/4 teaspoon almond extract
2 teaspoons cornstarch

CAKE:
2 packages active dry yeast(or 4 1/2 teaspoons)
1/2 cup water, warmed to 105 to 115 degrees
1 1/4 cups buttermilk
2 large eggs
5 1/2 to 6 cups bread flour
1/2 cup butter, softened
1/2 cup granulated white sugar
2 teaspoons baking powder
2 teaspoons salt

GLAZE:
3 cups powdered sugar, sifted
3 teaspoons almond extract
9 teaspoons water

Directions:

1. Prepare filling: Place all filling ingredients in saucepan. Heat until raspberries 'melt,' and stir until slightly thickened. Remove from heat. It will thicken a little bit more upon cooling.

2. Prepare cake: Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)

3. Grease 3 cookies sheets. Turn dough onto parchment paper that has been sprinkled with flour; gently knead about 5 minutes or until smooth and elastic (Or you can use a stand mixer with a dough hook to do the kneading for you). Divide dough into 3 equal parts (should be a little over a pound each). Roll one part into rectangle, 15x9-inches. Turn parchment paper onto a cookie sheet and peel away the parchment. Spread 1/3 of the raspberry filling in a strip about 2 1/2 inches wide lengthwise down the center of the rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to the filling. Fold strips over filling, overlapping and crossing in center (crisscross back and forth).

4. Carefully stretch dough until about 22 inches long; curve one end to form top of cane. The dough is very forgiving and easy to work with, so just gently move it around to get the look that you want.

5. Repeat preparations with 2 remaining balls of dough.

6. Cover and let rise in warm place for about an hour (or until double). The dough is ready if an indentation remains when touched.

7. Preheat oven to 375°F. Bake 13 to 17 minutes (or until lightly browned and slightly firm to touch). Prepare 1 recipe of glaze at a time... whisk together 1 cup of powdered sugar, 1 teaspoon extract and 3 teaspoons water and pour into a small zip baggie. Snip off a corner and squeeze to drizzle glaze onto one of the warm cakes. Follow the design of the weave for the best look.

8. Let set for at least half an hour. Wrap festive bow around longer part of the cake. Ready to serve!

Tips:

*If your frozen raspberries are not sweetened, toss them with 1 Tablespoon of granulated white sugar.
*Make ahead: These cakes can be partially prepared the night before. Prepare until the point just before you let them rise. Cover the cookie sheets well with plastic wrap and store in the refrigerator. Unwrap in the morning, let them sit at room temperature for about a half hour and then cover and continue with the recipe... let rise, etc.
*To simulate a warm place to rise, turn your oven on to 500 degrees F. for one minute. Turn on the oven light too. Turn off the heat after a minute and place your cake in the slightly warmed oven for rising. Don't forget to turn the oven off!

pumpkin cinnamon rolls w/ maple icing

pumpkin cinnamon rolls w/ maple icing

Yield: 12 cinnamon rolls

Prep Time: 50 min + rising time

Cook Time: 30 min

These cinnamon rolls from the Food Porn Daily cookbook are perfect for a Thanksgiving breakfast or any fall weekend. Our family thought they were pretty droolworthy. There are quite a few steps in this recipe but don't be afraid... the result is so worth the effort you'll put into making these!

Ingredients:

DOUGH:
4 Tablespoons salted butter, melted
1/4 cup granulated white sugar
1/2 teaspoon salt
1 cup canned (unsweetened) pumpkin puree
1 large egg, beaten
1/2 cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tablespoon granulated white sugar
3 3/4 cups all-purpose flour, plus extra- as needed
cooking spray

FILLING:
4 Tablespoons butter, at room temperature
2/3 cup light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

ICING:
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 cup pure grade B maple syrup
1/4 teaspoon salt

Directions:

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.

2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.

3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.

4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.

5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.

6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.

7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.

8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Tips:

*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.
*These are best the day they’re made, but they’re also good re-heated the following day.
*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.

hot fudge mint brownie sundaes

hot fudge mint brownie sundaes

Yield: About 24 regular-sized "muffins" (but shorter than your average muffin)

Prep Time: 15 min

Cook Time: 10 min

These little mint brownie "muffins" are perfect for topping with ice cream and chocolate sauce.

Ingredients:

1 1/2 cups semi-sweet chocolate chips, divided
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated white sugar
1/4 cup light brown sugar (packed)
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 large eggs
ice cream
hot fudge

Directions:

1. Preheat oven to 350 degrees F. If you wish to make these into muffins, lightly grease muffin tins. You can also bake them on baking sheets lined with parchment paper, or lightly greased.

2. In a glass dish, microwave 3/4 cup of chocolate chips for 1 minute; stir and then microwave an additional minute; stir again. If chips aren't completely melted, heat in 20 second bursts until they are melted and smooth. (You can also do this in a pan over low heat on the stove). Let cool.

3. In a medium bowl, whisk together flour, baking soda, and salt.

4. In a large bowl, use electric mixer to cream together butter with sugars. Add in extracts and eggs. Beat in cooled chocolate. Gradually add dry ingredients and beat until incorporated. Stir in remaining chocolate chips. Scoop into muffin tins (just a heaping Tablespoon per muffin) or onto cookie sheets.

5. Bake for 8 to 12 minutes, until sides seem set but centers are still soft. If you intend to use them for sundaes, you want them on the softer, gooey-er side- so bake them less. Let cool on wire racks and serve as soon as you'd like. For sundaes, they're best served warm, with a scoop of ice cream and a drizzle of hot fudge.

Tips:

*If you don't care for mint, use all vanilla extract to make regular brownie muffins and top with your favorite ice cream.

frozen caramel- toffee ice cream sandwich dessert

frozen caramel- toffee ice cream sandwich dessert

Yield: One GIANT dessert

Prep Time: 25 min + freezing time

This easy, frozen dessert recipe is a family favorite. It's best to serve at a large gathering, where you can dish out the majority of it (plus seconds) in a short time, but it also keeps well in the freezer for about a week. Just cut off a chunk when the craving hits!

Ingredients:

1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits
4 bars Heath or Skor candy bars, chopped

Directions:

1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.

4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

Tips:

*For an outdoor gathering, we found this was easiest to eat when cut into squares and served in cups. Place a bunch on a tray for simple serving.
*Warning! This recipe makes a LOT. It keeps well in the freezer for several days. Make it only when you have a large gathering planned, or cut the recipe in half.
*It is suggested that you use the pan indicated in the recipe since you need to have a pan that is deeper than normal. If you have a deep pan alternative, go ahead and try that one (you'll need about 4 to 5 inches of depth to be safe).

fresh cherry turnovers

fresh cherry turnovers

Yield: 9 turnovers

Prep Time: 40 min + chilling time

Cook Time: 25 min

Ingredients:

CREAM CHEESE CRUST:
1 1/2 cups all-purpose flour
1 teaspoon granulated white sugar
pinch of salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch pieces
1 (8 ounce) package of cold cream cheese, roughly cut into tablespoons

CHERRY FILLING:
2 1/2 cups pitted & halved fresh cherries (about 3/4 pound)
2 Tablespoons granulated white sugar
1 Tablespoon finely grated lemon zest
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
1/4 teaspoon salt

EGG WASH:
1 large egg yolk
2 Tablespoons milk or cream

TOP:
coarse grain sugar

Directions:

1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Prepare filling: Mix cherries with sugar, lemon zest & juice, cornstarch and salt; set aside until ready to fill the turnovers.

3. Place the dough on a lightly floured surface.. Roll into a square that is roughly 15x15. At this point, you can decide if you'd like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you'd rather make square (triangle-shape) turnovers, use a chef's knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

4. Line two rimmed baking sheets with parchment paper or silicone baking mats.

5. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make sure it's just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the cherries onto each "half"- keeping it on one side of the dividing line and leaving about a 1/4-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 10 to 15 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

Tips:

*The dough may also be frozen. Wrap in plastic wrap and place in zip freezer bag for up to 2 months.
*These will keep at room temperature in a covered container for 2 days. To re-crisp, heat in a 375 degree oven until warmed through. They'll keep a little longer if wrapped airtight and refrigerated (about 5 days).