Monday, March 6, 2017

s'mores rice krispy treats

the goods:

4 tablespoons unsalted butter
7 cups mini marshmallows
1 teaspoon vanilla
3 cups rice krispy cereal
2 cups golden grahams cereal
3/4 cup chocolate chips (semi-sweet or milk chocolate)

In a large bowl, combine rice kristy cereal, golden grahams cereal, and chocolate chips. In a medium saucepan, melt the butter over medium heat. Turn burner to the lowest heat possible and add the marshmallows, stir until almost completely melted, then stir in vanilla. Continue stirring until marshmallows are completely melted and smooth.
Lightly grease a 9x9-inch pan. Pour hot marshmallows over cereal and stir to combine. Dump directly into the prepared pan. Lightly grease your hands and press krispies into the pan. Allow to cool and set, at least 20 minutes.

Monday, January 23, 2017

andes mint brownies

the goods:

1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes mint baking chips
a box (4.67 ounces Andes mints candies

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes.
While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy!

Monday, August 15, 2016

caramel churro chex mix

the goods:

4 and 1/2 cups rice chex cereal
4 and 1/2 cups corn chex cereal
1 cup packed brown sugar
1/2 cup (1 stick) butter
1/4 cup light corn syrup
1/4 teaspoon baking soda
2/3 cup granulated sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Place cereal in a large heat safe bowl. Line a large rimmed baking sheet with foil and spray with nonstick cooking spray. In a small bowl combine cinnamon and sugar and set aside.
In a heavy saucepan over medium heat, combine brown sugar, butter, and corn syrup. Cook until the mixture comes to a boil. Let boil for 1 minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an air-tight container.

Monday, July 4, 2016

american flag cookie cake

the goods:

3/4 cup unsalted butter, room temperature, divided
3/4 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract, divided
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons cornstarch
1 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 package (8 ounces) cream cheese, room temperature
1 and 1/2 cups confectioners' sugar
2-3 tablespoons heavy cream
1 cup blueberries
2 cups strawberries, hulled, and halved
1 can whipped cream

Beat 1/2 cup butter with an electric mixer one medium speed until creamy, about 1 minute. Add granulated sugar, and beat on medium speed until fluffy. Add egg and 1 teaspoon vanilla, and beat until smooth, scraping sides of bowl as necessary. In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture while mixer is on low speed. Beat until completely combined, about 1 minute. Transfer dough to a bowl, cover tightly with plastic wrap and chill 30 minutes. 
Preheat oven to 350 degrees. Lightly coat a 13-by-9-inch baking sheet with cooking spray. Press dough evenly into baking sheet, forming a slight edge on all sides. Bake until edges are very lightly browned, 18-20 minutes. Cool completely.
Beat cream cheese and remaining 1/4 cup butter on medium speed until smooth, about 2 minutes. Add confectioners' sugar and 2 tablespoons cream; beat 2 minutes. Add remaining 1 teaspoon vanilla and tablespoon of cream. Beat 1 minute. Spread in a thick layer over cookie.
Arrange blueberries in a square in the top left corner of the cookie. Arrange strawberry halves in parallel horizontal lines, leaving about an inch between each row. Then squirt whipped cream stars in between each strawberry row. Slice and serve.

Monday, June 13, 2016

cannoli bites

the goods:

2 cups all-purpose flour. plus more for dusting
2 and 1/2 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg white
6-8 tablespoons apple or grape juice
2 tablespoons white wine vinegar

12 ounces whole milk ricotta cheese, strained
8 ounces marscapone cheese
1/2 cup confectioners' sugar
1/3 cup mini semi-sweet chocolate chips
1/3 cup chopped, shelled, pistachios

For the cannoli cups: Add the flour, sugar, cocoa powder, cinnamon, nutmeg, and salt to a food processor and pulse until blended. In a bowl combine juice and vinegar, with processor running, slowly pour in juice mix and pulse just until mixture begins to come together. Divide dough into 2 pieces, shape into balls and transfer to a zip-top bag. Chill in the refrigerator 30 minutes to an hour.
Prepare filling: In a mixing bowl, using a rubber spatula, blend together ricotta and marscapone while pressing mixture along the bottom of the bowl to remove any lumps. Fold in confectioners' sugar. Cover and chill 30 minutes.
Preheat oven to 400 degrees. Roll each chilled dough out on a lightly floured surface, dust top of dough with flour too. Roll to an 1/8-inch thickness. Cut into circles using a 2 and 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray. Bake for 11-13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.
Once cool, dip tops in melted chocolate, then pistachios and mini chocolate chips and allow chocolate to set.
Remove cannoli filling from the fridge and transfer to a piping bag fitted with a tip. Pipe filling into cups and sprinkle with chocolate chips or pistachios. Serve within 2 hours. Store in refrigerator.

Monday, May 9, 2016


the goods:

1 sheet puff pastry, thawed
3/4 cup sugar
1 tablespoon cinnamon
honey, for drizzling

Preheat oven to 400 degrees.
Unfold thawed pastry on a lightly floured surface. Cut the pastry sheet into squares using a pizza slicer. Bake for 12-15 minutes on a silpat-lined baking sheet until the pastries are golden brown. Meanwhile, combine cinnamon and sugar in a large bowl. Add your hot pastries in batches to the bowl and gently shake to coat in the sugar mixture. Drizzle with honey to serve.

Monday, April 25, 2016

swig sugar cookie bars

the goods:

1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons vegetable oil
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons confectioners' sugar
1 egg
1 tablespoon water
1 teaspoon vanilla extract
2 and 3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pinch of baking soda
1 tablespoon additional sugar for sprinkling

1/4 cup unsalted butter, room temperature
3 tablespoons sour cream
1 and 1/2 cups confectioners' sugar
pinch of salt
dash of vanilla extract
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan and set aside. Using a stand mixer, thoroughly cream butter, oil, granulated sugar, and confectioners' sugar until well combined. Scrape down sides of bowl and add egg, water, and vanilla; mix until combined. Add flour, salt, baking powder, and baking soda; mix until completely combined.
Spread/press cookie mixture evenly into the prepared pan (helpful trick: put your hand inside a sandwich bag and lightly spray it with cooking spray). Evenly sprinkle sugar over bars before baking for 14-15 minutes. Let cool completely.
In a stand mixer, combine butter, sour cream, confectioners' sugar, salt, and vanilla until well combined. Add in the cream until frosting is smooth. Frost bars and refrigerate until ready to cut and serve. Bars are best cold.