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
Preheat the oven to 400 degrees F.
In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
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.
In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
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.
Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
Store leftovers completely cooled in an airtight container for up to 2 days.
about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
about 12 large marshmallows, cut in half
To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
1/2 cup M&M’s (I used Dark Chocolate Red and Green M&M’s)
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Add the Oreos and stir to combine.
Add the M&M’s and stir to combine.
Turn the batter out into prepared pan, smoothing it lightly with a spatula and pushing it into the corners. Tip – Strategically place a few Oreos and M&M’s on top for visual appeal.
Bake for about 18 to 21 minutes, or until top is set in center and done; don’t overbake. Bars firm up as they cool. A toothpick test is a bit tricky because there aren’t many bare batches, but if you hit a patch of just 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. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
1 1/2 teaspoons vanilla extract (I use clear imitation-vanilla extract)
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup red, green, and white jimmies (sprinkles), plus more for sprinkling the tops of the cookies
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla (clear imitation-vanilla extract has a nostalgic, bakery-cookie flavor and I prefer it in this recipe), and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the sprinkles, and beat on low speed until just combined, about 30 seconds.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Top each mound with a generous pinch of sprinkles, pressing them down lightly so they adhere.
Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack. Cookies will keep airtight at room temp for up to 1 week. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Extra frosting will keep airtight for weeks in the fridge.
one 11.1-ounce package JELL-O No Bake Real Cheesecake Dessert
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 cups cold milk (I used 1% cow’s milk; soy milk will cause filling to set up softer)
mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, etc., as necessary for topping
Line a muffin pan with 9 large muffin liners (or 12 medium/average-sized liners); set aside.
To a small, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the graham cracker crust mixture, and mix with a fork until crumbs are evenly coated.
Add about 2 tablespoons of the crust mixture to each liner (I used a 2-tablespoon cookie scoop with 9 liners; if using 12 liners use less than 2 tablespoons each), and hard pack using the back of a spoon to form an even, smooth crust layer; set aside.
To a large bowl, add the milk, filling mixture, and beat with an electric mixer on low for 30 seconds. Increase to medium-high speed and beat for 3 minutes, mixture will be thick.
Add about 3 to 4 tablespoons of filling to each liner, smoothing the tops lightly with the back of a spoon.
Refrigerate for at least one hour (I refrigerated overnight), or until set.
Top with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, etc. as desired and serve. Extra cheesecakes will keep airtight in the fridge for up to 5 days.
1.5 oz (3 tbsp) unsalted butter, cut into small cubes
1 cup + 1½ tbsp original Silk soy milk creamer, warm
6.5 oz peanuts, toasted
sea salt, for sprinkling
Place ½ cup of the flour and the salt in the bowl of a stand mixer fitted with a paddle attachment, mixing briefly to combine. Add in the butter a little bit at a time with the mixer on low, mixing until all the butter has been added. Increase the speed to medium-low and mix for 1 more minute. Scrape down the sides of the bowl and add in the remaining flour, mixing until just combined. Add in the water and mix until the dough starts to come together.
Pat the dough into a 7-inch disk and wrap in plastic wrap. Refrigerate for at least one hour or overnight.
Preheat the oven to 325. Roll out the dough to an 11-inch round. Use it to line a either an 8-inch tart ring or an 8-inch tart pan, on a parchment-lined baking sheet. Top with a sheet of parchment paper and then either baking beans, pie weights or raw rice, filling the tart ring or pan. Bake for 20 minutes. Rotate the pan and then bake for another 20 minutes. Remove the parchment and pie weights, and then bake for 15 minutes more. Set on a wire rack to cool.
In the meantime, make the caramel. Put the glucose in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and add the sugar in thirds, mixing after each addition. Cook until the sugar has dissolved and reached an amber color, at about 350F/177C, reduce the heat to medium. Stir in the butter, stirring to melt. Immediately add in the creamer, stirring continuously. Continue cooking until the mixture reaches 248F/120C. Remove from the heat. Strain the caramel through a fine-meshed strainer.
Pour the peanuts into the tart shell. Pour the caramel over the peanuts while still warm, filling the tart shell. Sprinkle with sea salt. Let cool before serving.
Mini Brownie Fruit Pizzas with Cream Cheese Frosting
3/4 cup unsalted butter, melted and cooled slightly
3/4 cup cocoa powder
1 1/2 cups granulated sugar
1/2 tsp salt
3 large eggs
1 Tbsp vanilla extract
3/4 cup all-purpose flour
Fresh fruit, diced small, for topping
Cream Cheese Frosting
6 Tbsp cream cheese, softened
6 Tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish and line with one long sheet of parchment paper or aluminum foil, leaving an overhang on two sides. Butter parchment paper (or foil), set aside.
In a mixing bowl, stir together melted butter and cocoa powder until well blended. Mix in sugar and salt. Using a wooden spoon, blend in eggs one at a time. Stir in vanilla extract then add flour and stir until no streaks of flour remain. Pour into prepared baking dish. Bake in preheated oven 18 – 20 minutes, until toothpick inserted into center comes out with a few moist crumbs attached. Set baking dish on a wire rack and cool completely.
Using overhang of parchment, lift brownies from pan. Using a 2 1/2-inch round cookie cutter or biscuit cutter, cut brownies into rounds* (I got 14. The tops crack a little but that’s fine because they are frosted anyway. Also they’ll stick to the cookie cutter since the brownies are so moist, so just carefully push down on the edges of brownie being cut when lifting cookie cutter up). Frost each round with cream cheese frosting (pipe or spread) then top with fresh fruit (for the bananas I tossed in a light lemon water mixture then dried so they didn’t brown so quickly). For best results serve just after assembling (you can make both the brownies and frosting ahead of time, you can even frost them the day before and refrigerate them, just add the fruit just before serving).
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until smooth and fluffy. Mix in vanilla then add powdered sugar and continue to whip mixture until smooth and fluffy.
*For an easier method, bake brownies in a whoopie pie pan or bake in the 13 by 9 and skip the cutting into rounds part, simply frost the entire layer, top with fruit then cut into bars.