Double Dutch Brownies
Melted chocolate and chocolate chips make these Double Dutch Brownies doubly delicious. They are a real treat!
INGREDIENTS
1 1/2 Cups Sugar
2/3 Cups Butter
1/4 Cup Water
4 Cups Semisweet Chocolate Chips – Divided
4 Eggs
3 Teaspoons Vanilla Extract
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Chocolate Frosting (Optional)
Preheat your oven to 325° F. In a large size heavy saucepan combine the sugar, butter and water. Bring to a boil and stir constantly. Remove from the heat and stir in 2 cups of chocolate chips. Cook until the chocolate chips have melted. Set aside. In a large size bowl mix together the eggs and vanilla extract. Slowly pour the melted chocolate mixture into the egg mixture. In another large size bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the chocolate mixture. Add the remaining chocolate chips. Grease a 13×9 inch baking pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35 minutes. Remove from the oven and let cool completely on a wire rack. When cooled either frost with chocolate frosting or just cut into squares. YUM!! Makes 3 dozen
Pumpkin Bread
Fall is pumpkin time and baking it into bread is a great way to cook with it. My pumpkin bread is moist and delicious. Feel free to leave out the raisins or walnuts if you want.
INGREDIENTS
1 Cup Dark Brown Sugar
1/4 Cup Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Milk
1 Cup Raisins (Optional)
1 Cup Chopped Walnuts (Optional)
Preheat your oven to 350° F. Grease two 9×5 inch loaf pans. In a large size mixing bowl combine the sugars, oil and eggs. Beat until smooth. Stir in the pumpkin, milk, ginger, nutmeg and cinnamon. In a medium size bowl combine the flour, salt and baking soda. Add the wet ingredients to the dry ingredients. Stir in the raisins and nuts. Pour into the greased loaf pans and bake for 1 hour and 15 minutes. When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over. Slice when completely cool. Makes 2 loaves.
Apple Dumplings
It’s apple season so let’s make Apple Dumplings.
INGREDIENTS
2 Cups Water
1 1/4 Cups Sugar
1 Teaspoon Ground Cinnamon
1/2 Cup Butter (Cut Up)
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
2/3 Cup Shortening
1/2 Cup Half & Half
2 Tablespoons Chopped Raisins
2 Tablespoons Chopped Walnuts
1 Tablespoon Honey
3 Tablespoons Sugar
1/2 Teaspoon Ground Cinnamon
6 Green Apples
2 Tablespoons Butter
Preheat your oven to 350° F. You will want to make the sauce first. In a medium size pan combine the water, the 1 1/4 cups sugar and 1 teaspoon ground cinnamon. Bring the mixture to a boil and then reduce the heat. Simmer for 5 minutes. Finally add the 1/2 cup butter, stir, remove from the heat and set aside. Next you will want to make the pastry. In a medium size bowl combine the flour and salt. Cut in the shortening until the pieces are pea size. Do this using either a fork or a pastry blender. Sprinkle 1 tablespoon of the half & half over part of the flour mixture. Gently toss with a fork. You will now push the moistened dough to the side of the bowl. Repeat moistening the dough with another tablespoon of half & half. Repeat until all of the dough is moistened. You may not need to use the entire 1/2 cup of half & half. Form the dough into a ball. On a lightly floured surface, roll the dough to an 18×12 inch rectangle. Cut into six 6 inch squares. In a small bowl combine the raisins, walnuts and honey. In a separate bowl stir together 3 tablespoons of sugar and 1/2 teaspoon of the ground cinnamon and set aside. Core and peel the apples. Place an apple on each pastry square. Fill the apples with the raisin mixture. Sprinkle with the sugar & cinnamon mixture. Dot each with a 1 teaspoon of butter. Moisten the edges of pastry squares with water. Gather the corners around the apples. Pinch to seal. Place the dumpling in a 13x9x2 inch baking pan. Heat the sauce, again, to boiling and then pour over the dumplings. Bake (uncovered) for 1 hour. You will want the apples to be tender and the pastry to be golden. Spoon the sauce over the warm dumplings and serve. Serves 6
Red Velvet Cupcakes
These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!
INGREDIENTS
2 ½ Cups Unbleached Flour
½ Cup Cocoa Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Softened Butter
2 Cups Sugar
4 Eggs
1 Cup Sour Cream
½ Cup Milk
1 Ounce Red Food Color
3 Teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting
Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.
Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.
Brussels Sprouts With Bacon
I sure do love Brussels Sprouts and what could be better than pairing these little babies with bacon! This is such a simple recipe with a big return.
INGREDIENTS
1 Teaspoon Olive Oil
2 Thick Slices Bacon
4 Cups Trimmed & Halved Brussels Sprouts
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Finely Chopped Medium Shallot
1 Tablespoon Unsalted Butter
½ Cup Chicken Broth
2 Tablespoons Apple Cider Vinegar
In a large skillet heat the olive oil over a medium heat. Add the bacon and cook for 5 minutes. Stir occasionally. Transfer the bacon to paper towels to drain and let cool. Crumble the bacon and set aside. While the bacon is cooling add the Brussels Sprouts to the bacon drippings in the skillet. Add the salt and pepper. Cook for 5 minutes until well browned in spots and beginning to soften. Stir often. Reduce the heat to low and add the shallot and butter. Cook for 3 minutes. Add the chicken broth to the skillet and turn the heat to high and bring to a boil. Scrape up the browned bits from the bottom of the pan while cooking. Reduce the heat to medium low and simmer for 2 minutes until the broth has cooked out. Stir in the vinegar and crumbled bacon. Cook for 30 seconds. Remove from the heat and transfer to a serving bowl. Serves 4
Citrus Cheesecake
Seriously, who doesn’t love cheesecake? If your sweetheart is not a chocolate lover then try this delicious Citrus Cheesecake out. It is a nice “make ahead” dessert and sure to be a hit.
INGREDIENTS
Crust:
1 Cup Graham Cracker Crumbs
1/3 Cup Packed Brown Sugar
¼ (1/2 Stick) Melted Butter
Filling:
4 (8 Ounce) Packages of Softened Cream Cheese
1 Cup Sugar
2 Tablespoons Flour
1 Tablespoon Vanilla Extract
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Orange Juice
1 Teaspoon Lemon Peel
1 Teaspoon Lime Peel
1 Teaspoon Orange Peel
4 Eggs
Preheat your oven to 325° F. To make the crust mix together the graham cracker crumbs, brown sugar and butter in a medium size bowl. Press the mixture onto the bottom of a 9 inch springform pan. To press the crumbs into the pan use the bottom of a glass to evenly press the crumb mixture onto the bottom of the pan. Bake for 10 minutes. Remove and cool while you make the filling. To make the filling mix together the cream cheese, sugar, flour and vanilla in a medium size bowl, using an electric mixer on medium speed until well blended. Blend in the citrus juices and the peels. Add the eggs, one at a time, mixing on low speed until well blended. Pour over the crust and bake at 325° F. for 65 minutes until the center is almost set. Remove from the oven and cool for 15 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Overnight is best which makes this a great “make ahead” dessert. Serves 12
Valentine Cake
Valentine’s Day begs for chocolate! Surprise your Valentine with this easy, but romantic chocolate cake. Honestly, who can resist?
INGREDIENTS
6 Ounces Bittersweet Chocolate
2 Ounces Unsweetened Chocolate
4 Ounces Butter
3 Tablespoons Instant Espresso (Dissolved In 4 Tablespoons Hot Water)
2 Tablespoons Vanilla Extract
2 Teaspoons Ground Cinnamon
2 Teaspoons Ground Allspice
4 Large Eggs (Room Temperature)
1 1/3 Cups Sugar
¼ Cup Unsweetened Cocoa Powder
¼ Teaspoon Salt
½ Cup Cocoa Nibs
½ Cup Unbleached Flour
Preheat your oven to 375° F. Grease the bottom and sides of an 8 inch spring form pan. Melt the chocolates in a small bowl set over a saucepan of simmering water. Stir in the coffee, vanilla, cinnamon, allspice and cool to room temperature. To make the cake mix together the eggs, sugar, cocoa powder and salt until creamy. Stir in the cocoa nibs, flour and melted chocolate mixture until nice and smooth. Make sure not to beat. Just stir until everything is nicely blended. Pour the batter into the pan. Bake for 35 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Release the sides of the spring form pan and set the cake on a cake plate. Frost with chocolate ganache and serve with chocolate dipped strawberries.
Serves 6
Glazed Ham
A Boxing Day Tradition!
INGREDIENTS
1 Five Pound Cooked Ham
¼ Cup Whole Cloves
¼ Cup Maple Syrup
2 Cups Honey
2/3 Cup Butter
Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15
Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Cotswold Potatoes
These mashed potatoes are made with Cotswold cheese. If you don’t have Cotswold cheese then cheddar will do fine.
INGREDIENTS
2 Pounds Yukon Gold Potatoes
1 Cup Heavy Cream
5 Tablespoons Butter (Room Temperature)
1 ½ Cups Shredded Cotswold Cheese
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Teaspoon Paprika
Boil the potatoes, in a medium size saucepan, for 20 minutes until tender. Drain well. Put the potatoes back in the saucepan and stir over a low heat for 2 minutes until dry. Remove from the heat and add ½ cup of the cream and butter. Mash well. Add the grated cheese and seasonings. Combine with a wooden spoon. Add the remaining cream and serve. Serves 4
