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 Chocolate Harvest Fruit-Topped Cake by BHG
Perfect for Thanksgiving dessert!
Ingredients:Cake:
  8  ounce carton dairy sour cream 
  1 cup water 
  2/3 cup canola oil 
  2 cups granulated sugar 
  2 eggs 
  1 teaspoon vanilla 
  2 teaspoons baking powder 
  1/2 teaspoon baking soda 
  1/2 teaspoon salt 
  2 cups all-purpose flour 
  3/4 cup unsweetened cocoa powder 
  3/4 teaspoon freshly ground black pepper 
  1/2 teaspoon ground cinnamon 
  1/2 teaspoon ground allspice 
  1/2 teaspoon ground nutmeg 
  1/8 teaspoon ground cloves 
  8 ounces semisweet chocolate, finely chopped  
  1 cup whipping cream 
  1 recipe Harvest Fruit* 
  2/3 cup caramel-flavored ice cream topping
*Harvest Fruit:
  1 unpeeled pear 
  1 cooking apple 
  2 cups apple juice 
  1 cup sugar 
  1/3 cup dried cranberries 
 
Directions:
For the cake:
1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.
2. In an extra-large bowl combine sour cream, water,  oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a  large wire whisk, whisk until well combined. Add flour, cocoa powder,  black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously  until smooth. Divide batter between prepared pans.
3. Bake 30 to 35 minutes until top springs back when  lightly touched in center. Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely.
4. Finely chop chocolate. In saucepan over  medium-high heat bring whipping cream to boiling. Remove from heat and  stir in chocolate until smooth. Cool to room temperature; chill until a  spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
5. To assemble, place one cake layer on a serving  plate. Spread with 1/2 of chocolate cream mixture. Top with the second  layer. Arrange fruit in a single layer on top of cake. Pour caramel over  top of fruit. Serve immediately. (Cake does not store well after fruit  is added.) Makes 12 servings.
For the Harvest Fruit:
Thinly slice pear lengthwise and apple horizontally. In  medium saucepan combine apple juice and sugar; bring to boiling over  medium-high heat. Add sliced fruit and dried cranberries; return to  boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let  stand 5 minutes. Strain and discard liquid. Cool to room temperature.
More info here!

 Chocolate Harvest Fruit-Topped Cake by BHG

Perfect for Thanksgiving dessert!

Ingredients:
Cake:
  • ounce carton dairy sour cream
  • 1 cup water
  • 2/3 cup canola oil
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup whipping cream
  • 1 recipe Harvest Fruit*
  • 2/3 cup caramel-flavored ice cream topping

*Harvest Fruit:

  • 1 unpeeled pear
  • 1 cooking apple
  • 2 cups apple juice
  • 1 cup sugar
  • 1/3 cup dried cranberries

Directions:

For the cake:

1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.

2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.

3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.

4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.

5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.

For the Harvest Fruit:

Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat. Add sliced fruit and dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.

More info here!
  Apple Cider Float by Pass The Sushi
An easy autumn beverage!
Ingredients:

2 cups apple cider
1 cinnamon stick
1 cup vanilla ice cream
1 tbs caramel sauce
grated nutmeg
Directions:
1. In a small saucepan, heat cider with cinnamon stick until warm.
2. For entertaining during a party heat cider and cinnamon stick in a crock pot over low heat for 2 to 3 hours.
3. Pour warm cider into glasses. Top with ice cream, caramel sauce and a grating of fresh nutmeg. Serve with a spoon and napkins – you’re going to need them.
More info here!

  Apple Cider Float by Pass The Sushi

An easy autumn beverage!

Ingredients:

  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 cup vanilla ice cream
  • 1 tbs caramel sauce
  • grated nutmeg

Directions:

1. In a small saucepan, heat cider with cinnamon stick until warm.

2. For entertaining during a party heat cider and cinnamon stick in a crock pot over low heat for 2 to 3 hours.

3. Pour warm cider into glasses. Top with ice cream, caramel sauce and a grating of fresh nutmeg. Serve with a spoon and napkins – you’re going to need them.

More info here!

Homemade Campfire Bars by Sweet With Honey
Ingredients:
For the crackers:
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
For marshmallow fluff:
3 egg whites, at room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla extract
*Use 3 cups semi sweet chocolate chips, for dipping!
Directions:
To create the crackers…
1. Sift together both flours, the salt, and cinnamon into a bowl.  Set aside.  In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey.  Beat until fluffy for about 4 minutes.  Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.
2. Preheat oven to 350º F.  Line a large baking sheet with parchment paper.  Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch.  Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. (I poked mine with a fork to give it the appearance of a graham cracker.)
3. Bake until golden brown for about 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. 
To create the marshmallow…
1. In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.  With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
2.  On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. 
To assemble…
1. On a cookie sheet lined
with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. 
2. Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. 
3. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.  
*You can keep them in an a airtight container in the fridge for up to two weeks. 
Yields 25 bars
More info here!

Homemade Campfire Bars by Sweet With Honey

Ingredients:

For the crackers:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup unsalted butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons honey

For marshmallow fluff:

  • 3 egg whites, at room temperature
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 tablespoon vanilla extract

*Use 3 cups semi sweet chocolate chips, for dipping!

Directions:

To create the crackers…

1. Sift together both flours, the salt, and cinnamon into a bowl.  Set aside.  In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey.  Beat until fluffy for about 4 minutes.  Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.

2. Preheat oven to 350º F.  Line a large baking sheet with parchment paper.  Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch.  Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. (I poked mine with a fork to give it the appearance of a graham cracker.)

3. Bake until golden brown for about 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. 

To create the marshmallow…

1. In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.  With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.

2.  On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. 

To assemble…

1. On a cookie sheet lined

with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. 

2. Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. 

3. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.  

*You can keep them in an a airtight container in the fridge for up to two weeks. 

Yields 25 bars

More info here!

Garlic Parmesan Pull-Apart Bread by The Pastry Affair
Ingredients:
2 teaspoons active dry yeast 
1 1/3 cups barely warm water 
2 tablespoons extra-virgin olive oil 
2 teaspoons salt 
3 1/2 cups all purpose (or bread) flour 
1/4 cup butter, melted 
1 tablespoon dried parsley flakes 
2 cloves garlic, minced 
1/4 cup freshly grated Parmesan cheese
Directions:
1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. 
2. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
3. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
4. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Yields 1 loaf
More info here

Garlic Parmesan Pull-Apart Bread by The Pastry Affair

Ingredients:

  • 2 teaspoons active dry yeast 
  • 1 1/3 cups barely warm water 
  • 2 tablespoons extra-virgin olive oil 
  • 2 teaspoons salt 
  • 3 1/2 cups all purpose (or bread) flour 
  • 1/4 cup butter, melted 
  • 1 tablespoon dried parsley flakes 
  • 2 cloves garlic, minced 
  • 1/4 cup freshly grated Parmesan cheese

Directions:

1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

2. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

3. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

4. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

5. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Yields 1 loaf

More info here

  Pasta w/Creamy Roasted Pepper & Basil Sauce by One Lovely Life

 

Ingredients:
3 red bell peppers
1/2 onion, diced
2 cloves garlic, minced
olive oil
salt and pepper to taste
1/4c cream, or half-and-half
1/4c fresh basil, minced
1/2 lb. small pasta, such as rotini, fusilli, or gemelli
fresh parmesan, to taste
Directions:
Cook pasta, according to package directions.

1. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.

2. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.

3. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.

4. Toss pasta with sauce and stir to coat. Top with parmesan to taste.
More info here!

  Pasta w/Creamy Roasted Pepper & Basil Sauce by One Lovely Life

Ingredients:

  • 3 red bell peppers
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • olive oil
  • salt and pepper to taste
  • 1/4c cream, or half-and-half
  • 1/4c fresh basil, minced
  • 1/2 lb. small pasta, such as rotini, fusilli, or gemelli
  • fresh parmesan, to taste

Directions:

Cook pasta, according to package directions.

1. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.

2. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.

3. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.

4. Toss pasta with sauce and stir to coat. Top with parmesan to taste.

More info here!

 Maple Banana Bread by Pinch Of Yum
(Super easy!)

Ingredients: 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, soft
2 eggs
3-4 large bananas, mashed
1 teaspoon maple flavoring
1 1/2 cups flour
1/2 cup oatmeal
1 teaspoon baking soda
Directions:

Mix all ingredients through maple flavoring. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.
*Note: I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.
 
More info here!

 Maple Banana Bread by Pinch Of Yum

(Super easy!)

Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, soft
  • 2 eggs
  • 3-4 large bananas, mashed
  • 1 teaspoon maple flavoring
  • 1 1/2 cups flour
  • 1/2 cup oatmeal
  • 1 teaspoon baking soda

Directions:

  1. Mix all ingredients through maple flavoring. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.

*Note: I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.

More info here!

fredflare:

Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??
Yes, fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.  And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com
I’ll pick winner on 10/13. Good luck! xo, Keith

…Because I love donuts.

fredflare:

Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??

Yes, fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.  And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com

I’ll pick winner on 10/13. Good luck! xo, Keith

…Because I love donuts.

(via fredflare)

THANKS FOR THE FEATURE!

I appreciate all the new follows!
For those unfamiliar, I strictly post food recipes of my tasty finds from all over.
Browse by type: appetizer, entree, dessert. Feel free to leave comments.

Happy Cooking Food Lovers!

  Mocha Frappuccino Recipe by Babble

Ingredients:

4 shots espresso*
1 cup milk
2 cups ice
1/4 cup sugar
3 tablespoons chocolate syrup, plus more for topping
whipped cream (fresh or from a can)
*For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Directions:

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Makes 4 regular sized frappuccinos or 2 giant (grande) ones

More info here!

  Mocha Frappuccino Recipe by Babble

Ingredients:

  • 4 shots espresso*
  • 1 cup milk
  • 2 cups ice
  • 1/4 cup sugar
  • 3 tablespoons chocolate syrup, plus more for topping
  • whipped cream (fresh or from a can)

*For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Directions:

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Makes 4 regular sized frappuccinos or 2 giant (grande) ones

More info here!

Caramel Apple Pie A La Mode Bites by The Nifty Foodie
Ingredients:
Crust:
12 slices of Nature’s Pride honey wheat bread
1/2 cup granulated sugar
1 1/4 tsp. cinnamon
3 tbsp. melted butter
Apple Filling:
2 granny smith apples, peeled, cored and diced finely
1/2 stick butter
5 tbsp. brown sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
1 1/2 tsp. flour
Additional toppings:
vanilla ice cream
caramel sundae topping
Directions:
1. Preheat your oven to 400 degrees. Using a 2″-3″ circle cookie cutter, cut out circles in the bread. (You can get 2 per slice).
2. Press each circle into a mini muffin pan, making sure it’s pressed  well against the edges to form into a good crust. Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.
3. Bake for 5-8 minutes, until the crusts brown. Allow to cool.
4. To make the apple filling, melt the 1/2 stick butter in a small pot  and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down  for about 5 minutes on low/med-low heat. Add flour to thicken the sauce  and cook another 5 minutes or until tender. Allow to cool until apple  filling is just warm.
5. To assemble the bites, add about 2 tsp. of ice cream to each of the  crusts (just eyeball it). Add a tsp. of apple filling and then drizzle  with caramel sundae topping. Serve immediately.
Yields 24 bites
More info here!

Caramel Apple Pie A La Mode Bites by The Nifty Foodie

Ingredients:

Crust:

Apple Filling:

  • 2 granny smith apples, peeled, cored and diced finely
  • 1/2 stick butter
  • 5 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 1/2 tsp. flour

Additional toppings:

  • vanilla ice cream
  • caramel sundae topping

Directions:

1. Preheat your oven to 400 degrees. Using a 2″-3″ circle cookie cutter, cut out circles in the bread. (You can get 2 per slice).

2. Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust. Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.

3. Bake for 5-8 minutes, until the crusts brown. Allow to cool.

4. To make the apple filling, melt the 1/2 stick butter in a small pot and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down for about 5 minutes on low/med-low heat. Add flour to thicken the sauce and cook another 5 minutes or until tender. Allow to cool until apple filling is just warm.

5. To assemble the bites, add about 2 tsp. of ice cream to each of the crusts (just eyeball it). Add a tsp. of apple filling and then drizzle with caramel sundae topping. Serve immediately.

Yields 24 bites

More info here!

_Lemon Blueberry Cheesecake Bars by Epicurean Mom
Ingredients:
For Base:
Butter, for greasing
 2 tablespoon sugar
 1/8 tablespoon ground cinnamon
 9 graham crackers
 1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
 2 eggs
 2 lemons, zested and juiced
 1/2 cup sugar
 1 1/2 cups fresh blueberries
Directions:For the Base:
Preheat oven to 325 degrees.  Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place  parchment paper over the top, pressing down at the corners.  In a food  processor, process the sugar, cinnamon and graham crackers until you  have the consistency of breadcrumbs.  Add the melted butter and pulse a  couple of times to fully incorporate.  Pour into the lined baking pan  and firmly pat down with the bottom of a glass.  Bake for about 12  minutes, or until set.For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food  processor and pulse until well combined.  It should have a smooth  consistency.  Pour onto the cooked graham cracker base and then sprinkle  with blueberries.  They will sink slightly but should be half exposed. Bake in the oven for 35-45 minutes, or until the center only slightly  jiggles.  Remove from the oven and cool completely before Refrigerating  for at least 3 hours.  Once set, remove from pan using the parchment  lining and slice into 10 rectangular bars.
More info here!

_Lemon Blueberry Cheesecake Bars by Epicurean Mom

Ingredients:

For Base:

  • Butter, for greasing
  • 2 tablespoon sugar
  • 1/8 tablespoon ground cinnamon
  • 9 graham crackers
  • 1/2 stick unsalted butter, melted

For the Filling:

  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 1/2 cups fresh blueberries

Directions:

For the Base:

Preheat oven to 325 degrees.  Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

More info here!

Fish Fillet Soup by Home Cooking Adventure
Ingredients:
 300 g trout fillet, skinned & boned, cut in 1 inch pieces
 2 onions,diced
 5-6 medium potatoes, cut in 1/2 inch pieces
 1 tsp fennel seed 
 4 garlic cloves, minced
 2 tbsp olive oil
 1/2 tsp paprika
 400 g can pelati tomatoes
 1 litre water
 1 fresh orange juice
 1 tsp dried thyme
 3 tbsp fresh celery leaves, chopped
 1/4 cup light soy sauce
 salt and freshly ground pepper
Directions:
1. In a stock pot heat oil over medium-high heat. Cook onion, garlic,  fennel seed and potatoes and saute for about 5 minutes. Add paprika,  water and stir.
2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.
3. Puree the tomatoe can and add to the pot, add soy sauce, pepper and  salt and simmer for 5 more minutes. Add orange juice and celery leaves  simmer 2 more minutes and remove from heat. 
4. Serve hot with lemon wedges and freshly baked onion bread.
Yields 5-6 servings
More info here!

Fish Fillet Soup by Home Cooking Adventure

Ingredients:

  • 300 g trout fillet, skinned & boned, cut in 1 inch pieces
  • 2 onions,diced
  • 5-6 medium potatoes, cut in 1/2 inch pieces
  • 1 tsp fennel seed 
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 400 g can pelati tomatoes
  • 1 litre water
  • 1 fresh orange juice
  • 1 tsp dried thyme
  • 3 tbsp fresh celery leaves, chopped
  • 1/4 cup light soy sauce
  • salt and freshly ground pepper

Directions:

1. In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir.

2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.

3. Puree the tomatoe can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat. 

4. Serve hot with lemon wedges and freshly baked onion bread.

Yields 5-6 servings

More info here!

Penne Di Parma by Framed Cooks
Ingredients:
2 tablespoons butter
2 cloves garlic, minced 
1-1/2 cups peas
3/4 cup (about 2 oz.) prosciutto, sliced into thin  strips(OR substitute bacon or  thinly sliced smoked ham)
1 cup milk 
1/2 cup light cream 
2-2/3 cups (8 oz.) RONZONI PENNE RIGATE, uncooked 
1/4 cup grated Parmesan cheese, divided 
1/4 cup chopped fresh parsley
Directions:
1. In large skillet over medium heat, melt butter; add garlic. Cook prosciutto for 1 minute.2.   Add milk and cream; heat to boiling. Reduce heat to medium; simmer,  uncovered, until mixture is reduced by half, about 6 minutes.3. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add peas, prosciutto,  3 tablespoons Parmesan cheese and parsley.4. Toss hot pasta and sauce; sprinkle with remaining cheese.
More info here!

Penne Di Parma by Framed Cooks

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1-1/2 cups peas
  • 3/4 cup (about 2 oz.) prosciutto, sliced into thin strips
    (OR substitute bacon or thinly sliced smoked ham)
  • 1 cup milk
  • 1/2 cup light cream
  • 2-2/3 cups (8 oz.) RONZONI PENNE RIGATE, uncooked
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley

Directions:

1. In large skillet over medium heat, melt butter; add garlic. Cook prosciutto for 1 minute.

2. Add milk and cream; heat to boiling. Reduce heat to medium; simmer, uncovered, until mixture is reduced by half, about 6 minutes.

3. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add peas, prosciutto, 3 tablespoons Parmesan cheese and parsley.

4. Toss hot pasta and sauce; sprinkle with remaining cheese.

More info here!

Bacon-Wrapped Scallops w/Spicy Cilantro Mayonnaise by Recipe Girl
Ingredients:
Spicy Cilantro Mayonnaise
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Directions: 
1.  Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and  cilantro; stir well.  Cover and refrigerate until ready to serve.
2.  Prepare the scallops: Preheat your oven broiler.   Spray a rimmed baking sheet with nonstick spray. Wrap each scallop  with a piece of bacon and secure with a wooden toothpick.  Place the  bacon-wrapped scallops onto the prepared baking sheet and season them  with salt and pepper.  Cook them under the broiler for about 15 to 20  minutes, or until the bacon is cooked through- turning once mid-way  through.
3.  To serve, line a large platter with lettuce leaves and place the  bacon-wrapped scallops on top.  Serve with a dish of the spicy  mayonnaise for dipping.

Tips:
*The number of scallops this recipe will yield  depends entirely on the size of your scallops.  I like to use large  scallops.  They shrink a little bit during the broiling process, but  they make a nice and hearty appetizer.  Tiny scallops just aren’t very  exciting.
*Ground chili paste can usually be found in your market’s Asian  product’s aisle (I used one called Sambal Oelek).  If you have something  similar - maybe another spicy sauce, try substituting that (just add a  little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and  refrigerate.  Wrap all of your scallops and refrigerate, then just put  them under the broiler when you’re ready to serve!

More info here!

Bacon-Wrapped Scallops w/Spicy Cilantro Mayonnaise by Recipe Girl

Ingredients:

Spicy Cilantro Mayonnaise

  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons ground chili paste
  • 1 medium lime, juiced
  • 1 tablespoon finely chopped cilantro

Scallops

  • 1 1/2 pounds scallops, rinsed and dried
  • 3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
  • sea salt & freshly ground black pepperlarge lettuce leaves, for serving
  • lettuce leaves, for serving

Directions:

1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.

2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Tips:

*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren’t very exciting.

*Ground chili paste can usually be found in your market’s Asian product’s aisle (I used one called Sambal Oelek). If you have something similar - maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).

*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you’re ready to serve!

More info here!

Hazelnut Toffee Chocolate Chip Cookies by Blissful
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 cups dark chocolate chips
1 cup chocolate toffee bits
1 cup chopped toasted hazelnuts
Directions:
 
1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and  sugars  together until very light, about 5 minutes. Add eggs, one at a  time,  mixing well after each addition. Stir in the vanilla. Reduce  speed to  low, add dry ingredients and mix until just combined, 5 to 10  seconds.  Add chocolate, hazelnuts and toffee just to  incorporate.  Press plastic  wrap against dough and refrigerate for 24  to 36 hours. Dough may be used  in batches, and can be refrigerated for  up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.  Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.  Repeat process with remaining dough. 
More info here!

Hazelnut Toffee Chocolate Chip Cookies by Blissful

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 2 cups dark chocolate chips
  • 1 cup chocolate toffee bits
  • 1 cup chopped toasted hazelnuts

Directions:

1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate, hazelnuts and toffee just to incorporate.  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.  Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.  Repeat process with remaining dough.

More info here!

 Chocolate Harvest Fruit-Topped Cake by BHG
Perfect for Thanksgiving dessert!
Ingredients:Cake:
  8  ounce carton dairy sour cream 
  1 cup water 
  2/3 cup canola oil 
  2 cups granulated sugar 
  2 eggs 
  1 teaspoon vanilla 
  2 teaspoons baking powder 
  1/2 teaspoon baking soda 
  1/2 teaspoon salt 
  2 cups all-purpose flour 
  3/4 cup unsweetened cocoa powder 
  3/4 teaspoon freshly ground black pepper 
  1/2 teaspoon ground cinnamon 
  1/2 teaspoon ground allspice 
  1/2 teaspoon ground nutmeg 
  1/8 teaspoon ground cloves 
  8 ounces semisweet chocolate, finely chopped  
  1 cup whipping cream 
  1 recipe Harvest Fruit* 
  2/3 cup caramel-flavored ice cream topping
*Harvest Fruit:
  1 unpeeled pear 
  1 cooking apple 
  2 cups apple juice 
  1 cup sugar 
  1/3 cup dried cranberries 
 
Directions:
For the cake:
1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.
2. In an extra-large bowl combine sour cream, water,  oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a  large wire whisk, whisk until well combined. Add flour, cocoa powder,  black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously  until smooth. Divide batter between prepared pans.
3. Bake 30 to 35 minutes until top springs back when  lightly touched in center. Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely.
4. Finely chop chocolate. In saucepan over  medium-high heat bring whipping cream to boiling. Remove from heat and  stir in chocolate until smooth. Cool to room temperature; chill until a  spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.
5. To assemble, place one cake layer on a serving  plate. Spread with 1/2 of chocolate cream mixture. Top with the second  layer. Arrange fruit in a single layer on top of cake. Pour caramel over  top of fruit. Serve immediately. (Cake does not store well after fruit  is added.) Makes 12 servings.
For the Harvest Fruit:
Thinly slice pear lengthwise and apple horizontally. In  medium saucepan combine apple juice and sugar; bring to boiling over  medium-high heat. Add sliced fruit and dried cranberries; return to  boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let  stand 5 minutes. Strain and discard liquid. Cool to room temperature.
More info here!

 Chocolate Harvest Fruit-Topped Cake by BHG

Perfect for Thanksgiving dessert!

Ingredients:
Cake:
  • ounce carton dairy sour cream
  • 1 cup water
  • 2/3 cup canola oil
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup whipping cream
  • 1 recipe Harvest Fruit*
  • 2/3 cup caramel-flavored ice cream topping

*Harvest Fruit:

  • 1 unpeeled pear
  • 1 cooking apple
  • 2 cups apple juice
  • 1 cup sugar
  • 1/3 cup dried cranberries

Directions:

For the cake:

1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.

2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.

3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.

4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.

5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.

For the Harvest Fruit:

Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat. Add sliced fruit and dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.

More info here!
  Apple Cider Float by Pass The Sushi
An easy autumn beverage!
Ingredients:

2 cups apple cider
1 cinnamon stick
1 cup vanilla ice cream
1 tbs caramel sauce
grated nutmeg
Directions:
1. In a small saucepan, heat cider with cinnamon stick until warm.
2. For entertaining during a party heat cider and cinnamon stick in a crock pot over low heat for 2 to 3 hours.
3. Pour warm cider into glasses. Top with ice cream, caramel sauce and a grating of fresh nutmeg. Serve with a spoon and napkins – you’re going to need them.
More info here!

  Apple Cider Float by Pass The Sushi

An easy autumn beverage!

Ingredients:

  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 cup vanilla ice cream
  • 1 tbs caramel sauce
  • grated nutmeg

Directions:

1. In a small saucepan, heat cider with cinnamon stick until warm.

2. For entertaining during a party heat cider and cinnamon stick in a crock pot over low heat for 2 to 3 hours.

3. Pour warm cider into glasses. Top with ice cream, caramel sauce and a grating of fresh nutmeg. Serve with a spoon and napkins – you’re going to need them.

More info here!

Homemade Campfire Bars by Sweet With Honey
Ingredients:
For the crackers:
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
For marshmallow fluff:
3 egg whites, at room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla extract
*Use 3 cups semi sweet chocolate chips, for dipping!
Directions:
To create the crackers…
1. Sift together both flours, the salt, and cinnamon into a bowl.  Set aside.  In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey.  Beat until fluffy for about 4 minutes.  Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.
2. Preheat oven to 350º F.  Line a large baking sheet with parchment paper.  Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch.  Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. (I poked mine with a fork to give it the appearance of a graham cracker.)
3. Bake until golden brown for about 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. 
To create the marshmallow…
1. In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.  With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
2.  On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. 
To assemble…
1. On a cookie sheet lined
with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. 
2. Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. 
3. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.  
*You can keep them in an a airtight container in the fridge for up to two weeks. 
Yields 25 bars
More info here!

Homemade Campfire Bars by Sweet With Honey

Ingredients:

For the crackers:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup unsalted butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons honey

For marshmallow fluff:

  • 3 egg whites, at room temperature
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 tablespoon vanilla extract

*Use 3 cups semi sweet chocolate chips, for dipping!

Directions:

To create the crackers…

1. Sift together both flours, the salt, and cinnamon into a bowl.  Set aside.  In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey.  Beat until fluffy for about 4 minutes.  Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.

2. Preheat oven to 350º F.  Line a large baking sheet with parchment paper.  Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch.  Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. (I poked mine with a fork to give it the appearance of a graham cracker.)

3. Bake until golden brown for about 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. 

To create the marshmallow…

1. In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.  With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.

2.  On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. 

To assemble…

1. On a cookie sheet lined

with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. 

2. Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. 

3. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.  

*You can keep them in an a airtight container in the fridge for up to two weeks. 

Yields 25 bars

More info here!

Garlic Parmesan Pull-Apart Bread by The Pastry Affair
Ingredients:
2 teaspoons active dry yeast 
1 1/3 cups barely warm water 
2 tablespoons extra-virgin olive oil 
2 teaspoons salt 
3 1/2 cups all purpose (or bread) flour 
1/4 cup butter, melted 
1 tablespoon dried parsley flakes 
2 cloves garlic, minced 
1/4 cup freshly grated Parmesan cheese
Directions:
1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. 
2. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
3. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
4. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Yields 1 loaf
More info here

Garlic Parmesan Pull-Apart Bread by The Pastry Affair

Ingredients:

  • 2 teaspoons active dry yeast 
  • 1 1/3 cups barely warm water 
  • 2 tablespoons extra-virgin olive oil 
  • 2 teaspoons salt 
  • 3 1/2 cups all purpose (or bread) flour 
  • 1/4 cup butter, melted 
  • 1 tablespoon dried parsley flakes 
  • 2 cloves garlic, minced 
  • 1/4 cup freshly grated Parmesan cheese

Directions:

1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

2. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

3. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

4. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

5. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Yields 1 loaf

More info here

  Pasta w/Creamy Roasted Pepper & Basil Sauce by One Lovely Life

 

Ingredients:
3 red bell peppers
1/2 onion, diced
2 cloves garlic, minced
olive oil
salt and pepper to taste
1/4c cream, or half-and-half
1/4c fresh basil, minced
1/2 lb. small pasta, such as rotini, fusilli, or gemelli
fresh parmesan, to taste
Directions:
Cook pasta, according to package directions.

1. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.

2. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.

3. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.

4. Toss pasta with sauce and stir to coat. Top with parmesan to taste.
More info here!

  Pasta w/Creamy Roasted Pepper & Basil Sauce by One Lovely Life

Ingredients:

  • 3 red bell peppers
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • olive oil
  • salt and pepper to taste
  • 1/4c cream, or half-and-half
  • 1/4c fresh basil, minced
  • 1/2 lb. small pasta, such as rotini, fusilli, or gemelli
  • fresh parmesan, to taste

Directions:

Cook pasta, according to package directions.

1. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.

2. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.

3. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.

4. Toss pasta with sauce and stir to coat. Top with parmesan to taste.

More info here!

 Maple Banana Bread by Pinch Of Yum
(Super easy!)

Ingredients: 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, soft
2 eggs
3-4 large bananas, mashed
1 teaspoon maple flavoring
1 1/2 cups flour
1/2 cup oatmeal
1 teaspoon baking soda
Directions:

Mix all ingredients through maple flavoring. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.
*Note: I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.
 
More info here!

 Maple Banana Bread by Pinch Of Yum

(Super easy!)

Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, soft
  • 2 eggs
  • 3-4 large bananas, mashed
  • 1 teaspoon maple flavoring
  • 1 1/2 cups flour
  • 1/2 cup oatmeal
  • 1 teaspoon baking soda

Directions:

  1. Mix all ingredients through maple flavoring. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.

*Note: I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.

More info here!

fredflare:

Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??
Yes, fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.  And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com
I’ll pick winner on 10/13. Good luck! xo, Keith

…Because I love donuts.

fredflare:

Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??

Yes, fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.  And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com

I’ll pick winner on 10/13. Good luck! xo, Keith

…Because I love donuts.

(via fredflare)

THANKS FOR THE FEATURE!

I appreciate all the new follows!
For those unfamiliar, I strictly post food recipes of my tasty finds from all over.
Browse by type: appetizer, entree, dessert. Feel free to leave comments.

Happy Cooking Food Lovers!

  Mocha Frappuccino Recipe by Babble

Ingredients:

4 shots espresso*
1 cup milk
2 cups ice
1/4 cup sugar
3 tablespoons chocolate syrup, plus more for topping
whipped cream (fresh or from a can)
*For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Directions:

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Makes 4 regular sized frappuccinos or 2 giant (grande) ones

More info here!

  Mocha Frappuccino Recipe by Babble

Ingredients:

  • 4 shots espresso*
  • 1 cup milk
  • 2 cups ice
  • 1/4 cup sugar
  • 3 tablespoons chocolate syrup, plus more for topping
  • whipped cream (fresh or from a can)

*For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Directions:

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Makes 4 regular sized frappuccinos or 2 giant (grande) ones

More info here!

Caramel Apple Pie A La Mode Bites by The Nifty Foodie
Ingredients:
Crust:
12 slices of Nature’s Pride honey wheat bread
1/2 cup granulated sugar
1 1/4 tsp. cinnamon
3 tbsp. melted butter
Apple Filling:
2 granny smith apples, peeled, cored and diced finely
1/2 stick butter
5 tbsp. brown sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
1 1/2 tsp. flour
Additional toppings:
vanilla ice cream
caramel sundae topping
Directions:
1. Preheat your oven to 400 degrees. Using a 2″-3″ circle cookie cutter, cut out circles in the bread. (You can get 2 per slice).
2. Press each circle into a mini muffin pan, making sure it’s pressed  well against the edges to form into a good crust. Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.
3. Bake for 5-8 minutes, until the crusts brown. Allow to cool.
4. To make the apple filling, melt the 1/2 stick butter in a small pot  and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down  for about 5 minutes on low/med-low heat. Add flour to thicken the sauce  and cook another 5 minutes or until tender. Allow to cool until apple  filling is just warm.
5. To assemble the bites, add about 2 tsp. of ice cream to each of the  crusts (just eyeball it). Add a tsp. of apple filling and then drizzle  with caramel sundae topping. Serve immediately.
Yields 24 bites
More info here!

Caramel Apple Pie A La Mode Bites by The Nifty Foodie

Ingredients:

Crust:

Apple Filling:

  • 2 granny smith apples, peeled, cored and diced finely
  • 1/2 stick butter
  • 5 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 1/2 tsp. flour

Additional toppings:

  • vanilla ice cream
  • caramel sundae topping

Directions:

1. Preheat your oven to 400 degrees. Using a 2″-3″ circle cookie cutter, cut out circles in the bread. (You can get 2 per slice).

2. Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust. Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.

3. Bake for 5-8 minutes, until the crusts brown. Allow to cool.

4. To make the apple filling, melt the 1/2 stick butter in a small pot and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down for about 5 minutes on low/med-low heat. Add flour to thicken the sauce and cook another 5 minutes or until tender. Allow to cool until apple filling is just warm.

5. To assemble the bites, add about 2 tsp. of ice cream to each of the crusts (just eyeball it). Add a tsp. of apple filling and then drizzle with caramel sundae topping. Serve immediately.

Yields 24 bites

More info here!

_Lemon Blueberry Cheesecake Bars by Epicurean Mom
Ingredients:
For Base:
Butter, for greasing
 2 tablespoon sugar
 1/8 tablespoon ground cinnamon
 9 graham crackers
 1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
 2 eggs
 2 lemons, zested and juiced
 1/2 cup sugar
 1 1/2 cups fresh blueberries
Directions:For the Base:
Preheat oven to 325 degrees.  Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place  parchment paper over the top, pressing down at the corners.  In a food  processor, process the sugar, cinnamon and graham crackers until you  have the consistency of breadcrumbs.  Add the melted butter and pulse a  couple of times to fully incorporate.  Pour into the lined baking pan  and firmly pat down with the bottom of a glass.  Bake for about 12  minutes, or until set.For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food  processor and pulse until well combined.  It should have a smooth  consistency.  Pour onto the cooked graham cracker base and then sprinkle  with blueberries.  They will sink slightly but should be half exposed. Bake in the oven for 35-45 minutes, or until the center only slightly  jiggles.  Remove from the oven and cool completely before Refrigerating  for at least 3 hours.  Once set, remove from pan using the parchment  lining and slice into 10 rectangular bars.
More info here!

_Lemon Blueberry Cheesecake Bars by Epicurean Mom

Ingredients:

For Base:

  • Butter, for greasing
  • 2 tablespoon sugar
  • 1/8 tablespoon ground cinnamon
  • 9 graham crackers
  • 1/2 stick unsalted butter, melted

For the Filling:

  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 1/2 cups fresh blueberries

Directions:

For the Base:

Preheat oven to 325 degrees.  Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

More info here!

Fish Fillet Soup by Home Cooking Adventure
Ingredients:
 300 g trout fillet, skinned & boned, cut in 1 inch pieces
 2 onions,diced
 5-6 medium potatoes, cut in 1/2 inch pieces
 1 tsp fennel seed 
 4 garlic cloves, minced
 2 tbsp olive oil
 1/2 tsp paprika
 400 g can pelati tomatoes
 1 litre water
 1 fresh orange juice
 1 tsp dried thyme
 3 tbsp fresh celery leaves, chopped
 1/4 cup light soy sauce
 salt and freshly ground pepper
Directions:
1. In a stock pot heat oil over medium-high heat. Cook onion, garlic,  fennel seed and potatoes and saute for about 5 minutes. Add paprika,  water and stir.
2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.
3. Puree the tomatoe can and add to the pot, add soy sauce, pepper and  salt and simmer for 5 more minutes. Add orange juice and celery leaves  simmer 2 more minutes and remove from heat. 
4. Serve hot with lemon wedges and freshly baked onion bread.
Yields 5-6 servings
More info here!

Fish Fillet Soup by Home Cooking Adventure

Ingredients:

  • 300 g trout fillet, skinned & boned, cut in 1 inch pieces
  • 2 onions,diced
  • 5-6 medium potatoes, cut in 1/2 inch pieces
  • 1 tsp fennel seed 
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 400 g can pelati tomatoes
  • 1 litre water
  • 1 fresh orange juice
  • 1 tsp dried thyme
  • 3 tbsp fresh celery leaves, chopped
  • 1/4 cup light soy sauce
  • salt and freshly ground pepper

Directions:

1. In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir.

2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.

3. Puree the tomatoe can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat. 

4. Serve hot with lemon wedges and freshly baked onion bread.

Yields 5-6 servings

More info here!

Penne Di Parma by Framed Cooks
Ingredients:
2 tablespoons butter
2 cloves garlic, minced 
1-1/2 cups peas
3/4 cup (about 2 oz.) prosciutto, sliced into thin  strips(OR substitute bacon or  thinly sliced smoked ham)
1 cup milk 
1/2 cup light cream 
2-2/3 cups (8 oz.) RONZONI PENNE RIGATE, uncooked 
1/4 cup grated Parmesan cheese, divided 
1/4 cup chopped fresh parsley
Directions:
1. In large skillet over medium heat, melt butter; add garlic. Cook prosciutto for 1 minute.2.   Add milk and cream; heat to boiling. Reduce heat to medium; simmer,  uncovered, until mixture is reduced by half, about 6 minutes.3. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add peas, prosciutto,  3 tablespoons Parmesan cheese and parsley.4. Toss hot pasta and sauce; sprinkle with remaining cheese.
More info here!

Penne Di Parma by Framed Cooks

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1-1/2 cups peas
  • 3/4 cup (about 2 oz.) prosciutto, sliced into thin strips
    (OR substitute bacon or thinly sliced smoked ham)
  • 1 cup milk
  • 1/2 cup light cream
  • 2-2/3 cups (8 oz.) RONZONI PENNE RIGATE, uncooked
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley

Directions:

1. In large skillet over medium heat, melt butter; add garlic. Cook prosciutto for 1 minute.

2. Add milk and cream; heat to boiling. Reduce heat to medium; simmer, uncovered, until mixture is reduced by half, about 6 minutes.

3. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add peas, prosciutto, 3 tablespoons Parmesan cheese and parsley.

4. Toss hot pasta and sauce; sprinkle with remaining cheese.

More info here!

Bacon-Wrapped Scallops w/Spicy Cilantro Mayonnaise by Recipe Girl
Ingredients:
Spicy Cilantro Mayonnaise
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Directions: 
1.  Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and  cilantro; stir well.  Cover and refrigerate until ready to serve.
2.  Prepare the scallops: Preheat your oven broiler.   Spray a rimmed baking sheet with nonstick spray. Wrap each scallop  with a piece of bacon and secure with a wooden toothpick.  Place the  bacon-wrapped scallops onto the prepared baking sheet and season them  with salt and pepper.  Cook them under the broiler for about 15 to 20  minutes, or until the bacon is cooked through- turning once mid-way  through.
3.  To serve, line a large platter with lettuce leaves and place the  bacon-wrapped scallops on top.  Serve with a dish of the spicy  mayonnaise for dipping.

Tips:
*The number of scallops this recipe will yield  depends entirely on the size of your scallops.  I like to use large  scallops.  They shrink a little bit during the broiling process, but  they make a nice and hearty appetizer.  Tiny scallops just aren’t very  exciting.
*Ground chili paste can usually be found in your market’s Asian  product’s aisle (I used one called Sambal Oelek).  If you have something  similar - maybe another spicy sauce, try substituting that (just add a  little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and  refrigerate.  Wrap all of your scallops and refrigerate, then just put  them under the broiler when you’re ready to serve!

More info here!

Bacon-Wrapped Scallops w/Spicy Cilantro Mayonnaise by Recipe Girl

Ingredients:

Spicy Cilantro Mayonnaise

  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons ground chili paste
  • 1 medium lime, juiced
  • 1 tablespoon finely chopped cilantro

Scallops

  • 1 1/2 pounds scallops, rinsed and dried
  • 3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
  • sea salt & freshly ground black pepperlarge lettuce leaves, for serving
  • lettuce leaves, for serving

Directions:

1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.

2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Tips:

*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren’t very exciting.

*Ground chili paste can usually be found in your market’s Asian product’s aisle (I used one called Sambal Oelek). If you have something similar - maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).

*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you’re ready to serve!

More info here!

Hazelnut Toffee Chocolate Chip Cookies by Blissful
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 cups dark chocolate chips
1 cup chocolate toffee bits
1 cup chopped toasted hazelnuts
Directions:
 
1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and  sugars  together until very light, about 5 minutes. Add eggs, one at a  time,  mixing well after each addition. Stir in the vanilla. Reduce  speed to  low, add dry ingredients and mix until just combined, 5 to 10  seconds.  Add chocolate, hazelnuts and toffee just to  incorporate.  Press plastic  wrap against dough and refrigerate for 24  to 36 hours. Dough may be used  in batches, and can be refrigerated for  up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.  Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.  Repeat process with remaining dough. 
More info here!

Hazelnut Toffee Chocolate Chip Cookies by Blissful

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 2 cups dark chocolate chips
  • 1 cup chocolate toffee bits
  • 1 cup chopped toasted hazelnuts

Directions:

1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate, hazelnuts and toffee just to incorporate.  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.  Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.  Repeat process with remaining dough.

More info here!

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Collection of food inspirations & recipes.

"Food is a central activity of mankind and one of the single most significant trademarks of a culture." - Mark Kurlansky

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