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!

caramel apple cake

the goods:

applesauce:
3 fuji apples, peeled, cored, and quartered
3 golden delicious apples, peeled, cored, and quartered
1/4 cup apple cider
3/4 cup apple juice
2 tablespoons brandy
3 tablespoons butter
2 tablespoons honey
1 tablespoon dark brown sugar
3/4 teaspoon cinnamon

apple cake:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
2 and 1/2 cups sugar
2 large eggs
4 cups homemade apple sauce

caramel sauce:
1 and 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
1 and 1/2 cups heavy cream

caramel buttercream:
1 and 1/2 cups sugar
1/3 cup all-purpose flour
1 and 1/2 cups whole milk
1/3 cup heavy cream
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
1 teaspoon pure vanilla extract
1/3 cup plus 2 tablespoons caramel sauce

1 bag toffee bits

Homemade apple sauce: In a medium saucepan, combine apples, apple cider, apple juice, brandy, butter, honey, brown sugar, and cinnamon. Cover the saucepan and cook over medium heat for 15-to minutes, or until apples are soft. Allow to cool, then mash with a potato masher. Chill sauce to room temperature.
Apple cake: Preheat oven to 325 degrees. Butter three 8-inch cake rounds and line the bottoms with parchment paper, then butter parchment. dust with flour and knock out the excess flour. Whisk together the flour baking soda, baking powder, salt, cinnamon, allspice, and cloves in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the flour mixture to the bowl in 3 parts, alternating with the applesauce (beginning and ending with flour). Scrape down the bowl, then mix on low speed for a few more seconds to combine. Divide batter among prepared pans and smooth tops. Bake for 40-45 minutes, rotating pans halfway through bake time, until toothpick inserted in the center of the cake comes out clean. Transfer pans to wire racks to cool for 20 minutes. Then turn cakes out onto racks, remove parchment, and cool completely.
Caramel sauce: In a medium saucepan, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently, turn the heat up to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow mixture to boil. Take caramel to 300 degrees on a candy thermometer, or until it turns a rich caramel color if you don't have a thermometer. Remove from heat and add butter and cream. Stir until combined. Cool to room temperature and store in a jar in the refrigerator until ready to use.
Caramel buttercream: In a medium saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes. Transfer to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add butter and vanilla. Mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy. Add 1/3 cup caramel sauce and continue mixing until combined.
Cake assembly: Place one of the cake layers on the cake base and level off the top (mine were already pretty level). Pipe a circular border around top edge of cake. Spoon a thin layer of caramel inside the border. then top with more buttercream to seal it in. Add another cake layer and level off top. Pipe another border of buttercream, fill with a thin layer of caramel and top with more buttercream. Add final cake layer, upside-down. Cover with a thin layer of buttercream all over entire cake (crumb coat) and place in the fridge to set, 30 minutes. Remove from fridge and finish frosting. Press toffee bits into side of cake on bottom half and top with caramel sauce on the top. Refrigerate until ready to serve.

pumpkin truffles

the goods:

filling:

1/2 cup pumpkin puree

1 and 1/2 cups gingersnap cookie crumbs, plus more for garnish

2 tablespoons confectioners' sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

4 ounces cream cheese, room temperature

1 cup white chocolate chips

topping:

12 ounces white chocolate, chopped

2 teaspoons vegetable shortening

For the filling: Place a triple layer of paper towel on a baking sheet. Using an offset spatula, spread the pumpkin puree into a thin, even layer. Place another triple layer of paper towels on top of the puree and lightly press to absorb moisture. Once towels are saturated, carefully peel back top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half into itself. Do this again, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt, and cream cheese; process until smooth. Melt the chocolate in a medium bowl set over a pan of simmering water. Add the melted chocolate to the pumpkin mixture and process until smooth. Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl, cover and freeze for 1 hour.
Line a baking sheet with parchment paper. Using a 1-ounce cookie scoop, shape the dough into balls and place on prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.
Line a second baking sheet with parchment paper. Melt the chocolate and shortening together in a medium bowl set over a pan of simmering water. Place pumpkin ball on a fork and hold over the bowl of melted chocolate. Spoon the chocolate over the ball and carefully dip the bottom of the ball into the chocolate. Gently tap the fork on the side of the bowl to shake off excess. Use a toothpick to slide the truffle off the fork and onto the prepared baking sheet. Garnish with a few gingersnap crumbs before the chocolate sets; repeat with remaining pumpkin balls. Chill truffles in the fridge until set.

pumpkin chocolate cupcakes

the goods:

chocolate batter:
1 and 1/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup light brown sugar
1 and 1/3 cups buttermilk
4 egg yolks (save whites for pumpkin batter)

pumpkin spice batter:
2 cups (scant) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
4 egg whites
2 cups pumpkin puree
1 cup light brown sugar
3/4 cup canola oil
3/4 cup granulated sugar

vanilla bean buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
2 vanilla beans, scraped
1 teaspoon vanilla extract
pinch of salt
6 tablespoons heavy cream

Preheat oven to 350 degrees, and line two 12-cup muffin pans with paper liners.
Make the chocolate batter by combining the flour, cocoa powder, baking soda, and espresso powder in a large bowl. Whisk together, then make a well in the center of the dry ingredients and add the oil, vanilla, brown sugar, buttermilk, and egg yolk. Stir together with a wooden spoon until combined. Set aside.
Make the pumpkin batter by combining the flour, baking powder, baking soda, salt, and spices. Whisk together, then make a well in the center and add egg whites, pumpkin, brown sugar, oil, and granulated sugar. Stir together with a wooden spoon until combined. Set aside.
Using a small cookie scoop (1 tablespoon), drop a dollop of chocolate in the bottom of each paper liner. Next, drop a dollop of pumpkin batter on top of each chocolate layer. Continue with another dollop of chocolate and another dollop of pumpkin until all the cups are filled and the batter is used up.
Bake the cupcakes for 17-20 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean with a few moist crumbs attached. Let the cupcakes cool in the pan for 1 minute before removing to wire racks to cool completely.
To make the frosting, beat the butter in a stand mixer until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating. Add the heavy cream 1 tablespoon at a time until completely incorporated. Scrape the bowl down and whip for 1 minute more until light and fluffy.
Frost cooled cupcakes with the vanilla bean frosting and serve.

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.

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.

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

filling:

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. Add egg white and melted butter and pulse to incorporate. 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.