2/3 cup milk (2%)
2 T heavy whipping cream
1 t brown sugar
1/2 t confectioner's sugar
1/8 t instant espresso or coffee powder, optional
2 oz dark choc, chopped
whipped cream and choc shavings on top
In a saucepan, heat milk, cream, sugars, and espresso powder until bubbles form around the sides of the pan. Remove from heat and whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.
Ingredients
2 T coconut oil or olive oil
1/2 c popcorn kernels
Salt, to taste
Directions
1. In a large, heavy-bottomed saucepan over medium heat, combine oil and a couple popcorn kernels to test the heat. Cover and wait for kernels to pop, several minutes. Have a serving bowl ready.
2. Once the kernels pop, turn off burner, remove pot from heat and pour in remaining kernels. Cover again and gentle shake to distribute the kernels evenly. You can wait a few seconds for the kernels and oil to get to the same temperature before returning to heat, if desired.
3. Put the pot back on burner at medium and cook until popped. You can shake the pan occasionally to try to distribute evening over the heat and tip the lid open occasionally to carefully let out some extra steam (you don't want to steam the kernels or they will be rubbery). If the pot starts to overfill, you can dump some of the finished popcorn into a the serving bowl before continuing to cook the rest.
4. Once all popcorn is done, you can add salt, to taste and any other topping desired. This website is a good source for toppings and other popcorn recipes: Perfect Stovetop Popcorn - Cookie and Kate
1 lb bacon strips, chopped
1 c chopped sweet onion
1 bell pepper (red and/or green)
9 large eggs (4 eggs was fine for a 1/2 recipe)
1 1/2 c ricotta cheese
4 c frozen riced cauliflower (could try substituting some hashbrowns for part of this)
2 c shredded cheddar
1 c shredded swiss
1/2 t pepper
1/4 t salt
1. Preheat oven to 350. Cook bacon. Cook onion and peppers in 1 T bacon grease, 6-8 min or until tender.
2. Whisk eggs and ricotta in a large bowl. Add all other ingredients and stir. Pour into 13x9 pan (8x8 was fine for 1/2 recipe). Bake uncovered for 40-45 minutes.
1 large head cauliflower (about 2 lbs), cut into florets
2 T olive oil
1 t salt, divided
1 t pepper, divided
4 T butter, cubed
3 T flour
2 cups 2% milk
1 c shredded swiss
1/2 grated parmesan
1/2 t onion powder
1/2 t ground mustard
1/2 t Worcestershire sauce
1/8 t cayenne pepper
Chopped fresh thyme, optional
1. Preheat oven to 375. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 t salt and 1/2 t pepper. Toss to coat. Bake for 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer (keep in mind it will be cooked more in the dish itself).
2. In a saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and the remaining salt and pepper.
3. Pour 3/4 c cheese sauce into a greased 2 qt baking dish. Top with cauliflower and remainging cheese sauce. Bake, uncovered until bubbly and lightly browned, 30-35 minutes.
2 t plus 1 c butter, divided
4 c sugar
1 c milk (we used 1%)
25 large marshmallows
11.5 oz milk chocolate chips
12 oz (2 c) dark chocolate chips
2 oz unsweetened chocolate
1 t vanilla extract
Optional walnuts could be good
1. Line a 13x9 pan with foil; grease the foil with 2 t butter.
2. In a large heavy saucepan, combine the sugar, milk, and 1 c butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
4. Score into 1-in squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.
12 whole graham crackers
2 c mini marshmallows
3/4 c butter, cubed
3/4 c brown sugar
1 t ground cinnamon
1 t. vanilla extract
1 c sliced almonds
1 c sweetened shredded coconut
1. Preheat oven to 350. Line a 15x10x1 in baking pan with foil, letting foil extend over sides by 1 in. Lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat;stir in vanilla.
3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool complete in pan on a wire rack.
4. Using foil, lift cookies out of pan. Cut into triangles; discard foil.
These are amazing, don't cut corners by using dried zest, use the real thing, it's great!
Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1 1/4 cups granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon freshly squeezed orange juice
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon cardamom
1 tablespoon orange zest (about 1 medium orange)
4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting
Coarse sugar for rolling, (such as sugar in the raw)
Flake sea salt
Additional orange zest for sprinkling
Directions:
1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute.
2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.
3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).
4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.
5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set. Store the cookies in the refrigerator to ensure the chocolate stays set.
