Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 TBSP baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup very cold unsalted butter, cut into very small cubes
  • 1 cup mini chocolate chips
  • 1 large egg, cold
  • 1/2 cup heavy cream, cold
  • 1 tsp vanilla extract
  • a few tablespoons of additional heavy cream for brushing the tops
  • turbinado sugar for sprinkling the tops
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your chocolate chips throughout the mixture at this point.
  4. In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
  5. Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
  6. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8 pieces. The pieces will be triangles if you shaped into a circle, and the pieces will be rectangles if you shaped the dough into a larger rectangle.
  7. Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
  8. Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
  9. Store leftovers completely cooled in an airtight container for up to 2 days.

Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Ingredients
  • 1 cup water (8 fl oz, 240 ml)
  • 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour (4.5 oz, 127 grams)
  • 4 large eggs
  • roma tomatoes, sliced
  • fresh mozzerella, sliced
  • fresh basil leaves
  • coarse salt, for sprinkling
  • cracked black pepper, for sprinkling
  • balsamic vinegar, for serving
Instructions
  1. Preheat oven to 400F. Line baking sheets with parchment or silpat.
  2. Place the water, butter, salt, and black pepper in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  3. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  4. Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
  5. With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
  6. Use a small cookie scoop to scoop rounded mounds of batter onto your prepared baking sheet.This is the scoop that I use. Alternatively, you could pipe 1″ mounds of dough if you do not have a scoop. The shells will puff up considerably, so do not be concerned with how small the mounds are before they hit the oven.
  7. Place the baking sheet in the oven and turn to heat up to 425F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 11-13 more minutes until the shells are crispy on the outside and set.
  8. Allow the shells to cool completely, then split down the middle with a pairing knife.
  9. To assemble, layer slices of tomato, with slices of mozzerella,and pieces of fresh basil. Sprinkle with coarse salt and black pepper then top with the other half of the shell. Serve with balsamic vinegar to drizzle on top.

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!

S’mores Brownie Bars Recipe

S'mores Brownie Bars Recipe

S’mores Brownie Bars Recipe

Ingredients:

CRUST:
  • 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
  • 1/3 cup granulated sugar
  • 1/3 cup salted butter, melted
BROWNIES:
  • 1 (18 oz.) box brownie mix
  • 1 cup milk chocolate chips
  • 1 (16 oz.) bag of marshmallows

Instructions

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

MAKE THE CRUST:

  1. In a medium sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until crust forms.
  2. Press graham cracker crust into bottom of prepared pan. Bake for 15 minute or until crust is lightly brown.

MAKE THE BROWNIES:

  1. Prepare brownie mix as directed on the back of the box. Stir in milk chocolate chips.
  2. Pour brownie mix on top of crust. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Switch your oven to broil. Evenly top brownies with marshmallows (see Step 5 photo above).
  4. Place the pan into the oven, broil until the marshmallows just begin to brown.
  5. IMPORTANT: I highly recommend standing near the oven while you do this to ensure that the marshmallows do not burn, checking every 20 seconds or so.
  6. Remove from the oven and let the brownies cool completely. To remove, gently lift the brownies out of the pan by using the extra foil on the sides. Pull the foil away and cut into squares.

Caramel Slice Recipe

Caramel Slice Recipe

Caramel Slice Recipe

Ingredients
Base
  • 1 cup plain flour
  • ½ cup brown sugar (not tightly packed)
  • ½ cup desiccated coconut
  • 4.5oz / 125g unsalted butter, melted
Caramel filling
  • 4.5oz / 125g unsalted butter, roughly chopped
  • ½ cup brown sugar
  • 1 x 14oz/395g can sweetened condensed milk (Note 1)
Chocolate Topping
  • 7oz/200g dark or milk melting chocolate (America: use semi-sweet chocolate chips)
  • 1 tbsp vegetable oil
Instructions
Base
  1. Preheat oven to 160C/320F (fan forced) / 180C/350F (conventional)
  2. Spray with oil or butter and line a 28x 18cm (lamington pan) / 7″ x 11″ rectangle pan with parchment paper (Note 2). Have overhang for ease of removal.
  3. Mix together Base ingredients and press into a pan (I use an egg flip)
  4. Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge (Note 2a)
Caramel
  1. Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for 5 minutes (Note 3) – it should be thick and pale golden.
  2. Pour onto Base. Bake for 12 minutes at 160C/320F (fan forced) / 180C/350F (conventional). The top should be spotty with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate until the caramel is set.
Chocolate
  1. Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the chocolate is smooth and fully melted, stir through oil.
  2. Pour over caramel then refrigerate until set. See Note 4 for smooth vs textured top.
  3. Cut into bars or squares to serve. (Note 5)

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar, such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

Ingredients
  • 2 tablespoons butter
  • 1 pound sirloin steak
  • 35-40 ounces DeLallo Vodka Sauce (it’s about 1½ jars)
  • 2-3 large zucchini (or you could use regular pasta, but zucchini is so good!)
Instructions
  1. Heat the butter in a large heavy duty skillet over medium low heat until lightly browned but not black (this just adds flavor to the steak).
  2. Cut the steak into bite sized pieces. Turn the heat up (higher heat is good!) and add the steak to the butter in the skillet. Let the steak sit in the pan for about a minute without stirring – this helps it get a nice sear on one side, like you see in the picture. Flip the steak pieces and cook for another minute or two, until both sides are well-seared. This should only take 2-3 minutes – because of the size of the steak pieces, you really only need to sear the outside and the insides will continue to cook just enough once you remove from the pan.
  3. Remove the skillet from heat, transfer the steak to a bowl, and wipe the skillet with a paper towel to remove excess grease. Add the sauce to the pan. Stir in the steak and simmer for 5-10 minutes while you prepare the zucchini noodles or pasta.
  4. Spiralize or cut the zucchini into noodles, or cook the pasta, depending on what you’re using. Top with the sauce and sprinkle with Parmesan and parsley. Serve immediately.

Honey Butter Recipe

Honey Butter Recipe

Honey Butter Recipe

Ingredients
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 cup honey
  • 3 sticks butter softened (1/4 lb size each – or ½ cup sticks)
Instructions
  1. In a sauce pan combine sugar, honey and cream.
  2. Bring to boil, boil for 1 minute.
  3. Pour the heated mixture over your softenend butter, mix together until smooth. You can also add all these to a blender and blend till smooth.
  4. Pour into a container and cool in refrigerator.
  5. Store in refrigerator.

Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

Ingredients
  • 12 cloves of garlic, peeled
  • 7 lb / 3.5 kg leg of lamb (Note 1)
  • Salt and pepper
  • 3 tsp paprika powder
  • 3 tsp garlic powder (or sub with onion powder)
  • 2 tbsp olive oil
  • 2 large onions, quartered (white, brown, yellow, red)
  • 10 sprigs of thyme
  • 3 sprigs rosemary
  • 3 tsp dried oregano
  • 3 dried bayleaves (or 5 fresh)
  • ½ cup lemon juice (2 – 3 lemons), plus more to taste
  • 1½ cups white wine (or sub with chicken broth/stock, low salt)
  • 2 cups chicken broth
Instructions
  1. Preheat oven to 250C/480F (fan forced) / 270C / 520F (conventional). (Note 2)
  2. Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  3. Cut around 6 cloves into slivers and stuff them into the incisions.
  4. Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
  5. Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  6. Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).
  7. Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about ¼ – ⅓ of the way up the height of the lamb.
  8. Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
  9. Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
  10. Cover again and roast for a further 2½ hours, or until you can pull meat apart with forks.
  11. Remove cover and roast for a further 20 – 30 minutes (to brown). (Note 3)
  12. Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 – 40 minutes.
  13. Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off – I get ¾ – 1 cup. There should be 2 – 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
  14. Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

Pitcher Style Margaritas Recipe

Pitcher Style Margaritas Recipe

Pitcher Style Margaritas Recipe

Ingredients
  • 1 part simple syrup
  • 2 parts lime juice
  • 3 parts tequila
Instructions
  1. Make the simple syrup by boiling water and stirring in an equal measurement of sugar until dissolved (i.e. one cup water + one cup sugar).
  2. Stir the simple syrup, lime juice, and tequila together.
  3. Cut a lime into wedges and use one wedge to wet the rim of the glass. Place salt in a dish and tip the glass upside down into the salt so it sticks to the wet rim.
  4. Add ice cubes to each glass and pour the margaritas into the glasses – these will be strong and a big handful of ice helps balance it all out. We also put the ice right in the pitcher for our last party and that worked fine, too. Place a little lime wedge on the rim of the glass as pictured for looks!