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S’mores Bars

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– 1/3 cup melted butter
– 1 tbs. white sugar
– 1 tbs. brown sugar
– 1 3/4 cups crushed graham crackers
– 1 cup semi-sweet chocolate chips
– 1 1/2 cups mini marshmallows
Bake at 350 F. Yields one 9 in. cake pan.

Original recipe can be found here.

1. Combine the crushed graham crackers, melted butter, and sugars. Press about half of this mixture into the bottom of an aluminum-lined baking pan. Bake at 350 F for 6 min. Save the rest of the mixture for the end.
2. After 6 min., take out the pan and sprinkle it with the chocolate chips. Put it back into the oven and bake for another 6 min.
3. After 6 min., take out the pan and sprinkle the marshmallows over the chocolate chips. Bake it again for another 6 min.
4. After 6 min., take the pan out again and sprinkle the rest of the graham cracker mixture over the top. Use a flat spatula to lightly press the top down. Be sure it has a nice, flat surface. Bake again for another 6 min.
5. When done, take out the pan and let it cool on the counter top. It will cool faster if you lift the foil out and let it cool directly on the counter without the pan. Once completely cool or only slightly warm, slice into bars.

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Enjoy!

Oatmeal Peanut Butter Cookies

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– 1/2 cup butter
– 1/2 cup brown sugar
– 1/4 cup white sugar
– 1/2 cup crunchy peanut butter
– 1 egg
– 3/4 cup flour
– 1 tsp. baking soda
– 1/4 tsp. salt
– 1/2 cup oats
Bake at 350F for 10-15 min. Makes about 22 cookies.

The original recipe can be found here.

1. Cream together the butter, sugars, and peanut butter. Be sure to use cold butter.
2. Beat in the egg.
3. In another bowl, combine the flour, baking soda, and salt. Stir this dry mixture into the butter mixture.
4. Mix in the oats.
5. Drop the batter by the spoonful onto a baking sheet.
6. Bake at 350F for 10-15 min. or until light brown.
7. Let the cookies cool on the baking sheet for about 5 min. before transferring them onto a cooling rack.

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Enjoy!

 

Date Pistachio Scones

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– 1 1/2 cups whole wheat flour
– 2 cups oats
– 1/4 cup brown sugar
– 4 tsp. baking powder
– 1/2 tsp salt
– 1/2 cup chopped dates
– 1/2 cup chopped salted pistachios
– 1 egg
– 1/2 cup melted butter
– 1/3 cup milk
Bake at 425 F for 15 min. Makes about 8 big scones or 16 small scones.

Original recipe can be found here.

1. Combine the flour, oats, sugar, baking powder, and salt in a bowl.
2. Add the dates and pistachios and mix everything together.
3. In another bowl, stir together the melted butter and milk. Then, add an egg and lightly beat everything together.
4. Pour the wet mixture into the dry mixture and combine.
5. Once everything is incorporated, divide the mixture into two equal parts. Pat them into round discs, about 1/2 in. thick.
6. Place the two discs onto a aluminum foil-lined baking sheet. Using a knife, divide each disc into four big scones or eight smaller scones.
7. Bake at 425 F for about 15 min. or until they are brown and firm to the touch. 
8. Once done, break them apart and let them cool on a cooling rack. Serve warm.

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Enjoy!

Cinnamon Sugar Biscotti

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– 2 cups flour
– 1 1/2 tsp. cinnamon
– 1 tsp. baking powder
– 1/4 tsp. salt
– 2/3 cup white sugar
– 6 tbs. butter
– 2 eggs
– 1 tsp. vanilla extract
Topping
– 2 tbs. white sugar
– 1 tsp cinnamon
Bake at 325 F for 25-30 min. and then for 15-20 min. Makes about 22 thick biscotti.

Original recipe can be found here.

1. In a bowl, combine the flour, cinnamon, baking powder, and salt. Set aside.
2. In another bowl, cream together the white sugar and butter until smooth and light.
3. Add the eggs and vanilla extract to the sugar/butter mixture and continue to mix.
4. Next, add the dry ingredients to the mixture in small batches and mix well. Near the end, it might be a bit thick and sticky. At this point, it might be best to use your hands. I would recommend spraying your hands with a cooking or baking spray to prevent the dough from sticking.
5. Knead the dough until everything is nicely incorporated. Then, divide the dough into two halves.
6. Form two logs out of the dough. They should be about 1/4 inch. thick. Place the logs onto an aluminum foil-lined baking sheet. 
7. Bake at 325 F for about 25-30 min. or until slightly golden and firm.
8. Then, take out the baking sheet and cool it on the counter for about 3-5 min.
9. Next, slice the dough diagonally using a serrated knife or pizza cutter. The thickness depends on your preference. Thinner biscotti are a bit more dry and hard.
10. After you sliced them, place them cut side down. Sprinkle them with the sugar and cinnamon topping. You may have some topping left over.
11. Place the baking sheet back into the oven and continue to bake for 15-20 min.  
12. When done, cool them for about 3 min. before transferring them to a cooling rack. Cool completely before storing.

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Enjoy!

Chocolate Banana Bread

– 1/2 cup butter, softened.
– 1/4 cup white sugar
– 1/4 cup brown sugar
– 2 eggs
– 3 ripe bananas, mashed.
– 1 tsp. vanilla extract
– 1 1/2 cups flour
– 1 tsp. baking soda
– 2 tbs. unsweetened cocoa powder
– 1/2 cup nonfat, plain, unsweetened Greek yogurt
– 1/2 cup semi-sweet chocolate chips
* Bake at 350 F for 60 min. Makes one 9×5 loaf, approximately.

Original recipe can be found here.

1. Cream together the butter, sugars, and eggs until smooth.
2. Mix in the mashed bananas and vanilla extract. Make sure the bananas are very ripe.
3. Stir in the flour, baking soda, and cocoa powder until nicely incorporated. Don’t over-mix.
4. Fold in the Greek yogurt and chocolate chips.
5. Pour the batter into a greased 9×5 baking pan. Bake at 350 F for 60 min. or until an inserted wooden skewer comes out clean.

Enjoy!

Chocolate Chip Cookies

– 1/2 cup butter, softened
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 1 egg
– 1 tsp. vanilla extract
– 1 1/2 cups flour
– 1/2 tsp. baking soda
– 1 tsp. hot water
– 1/4 tsp. salt
– 1 cup semi-sweet chocolate chips
* Bake at 350 F for 13-15 min. Makes about 2 dozens.

Original recipe can be found here.

1. Cream together the butter, white sugar, and brown sugar until smooth and creamy.
2. Then, beat in the egg and mix in the vanilla extract.
3. Next, dissolve the baking soda in the hot water and add to the mixture. Add salt and mix again.
4. After, mix in the flour.
5. Fold in the chocolate chips.
6. Drop by the spoonfuls onto the baking sheets.
7. Bake at 350 F for 13-15 min. They are done when the edges are browned.
8. When done, let them rest on a cooling rack for 20-30 min. before serving.

Enjoy!

Chocolate Strawberry Cake

Chocolate Cake
– 1 cup water
– 1 heaping tsp. instant coffee
– 1/2 cup unsweetened cocoa powder
– 1 1/3 cups and 1 tbs. flour
– 1 tsp. baking soda
– 1/4 tsp. baking powder
– 1/4 tsp. salt
– 1/2 cup softened butter
– 1 cup and 2 tbs. white sugar
– 2 eggs
– 3/4 tsp. vanilla extract
* Bake at 350 F for 20-25 min. Makes 2 9 in. layers.

Original recipe can be found here.

Whipped Cream
– 1 cup heavy cream
– 1 tsp. vanilla extract
– 1 1/2 tbs. confectioner’s sugar

Original recipe can be found here.

Chocolate Ganache
– 8 oz. bittersweet chocolate
– 1 cup heavy cream

Original recipe can be found here.

Strawberries

1. Boil the water and then stir in the instant coffee. Once dissolved, stir in the cocoa powder until smooth. Set aside to cool.
2. Sift together the flour, baking soda, baking powder, and salt.
3. Cream the softened butter and sugar until super light and fluffy. Add the eggs one at a time and continue to mix. Mix in the vanilla extract.
4. Add the dry flour mixture and the wet cocoa mixture alternatively into the bowl containing the butter and sugar. Do not overmix! I recommend using a spatula to fold everything together instead of using the mixer. Fold everything together until the batter is smooth, but still light.
5. Grease 2 9 in. round pans with melted butter and lightly flour them. Divide the batter equally between the two pans.
6. Bake at 350 F for 20-25 min. or until a toothpick inserted into the center of a layer comes out clean.
7. When done, let the layers cool in the pan for 10-15 min. before attempting to take them out. To take them out, run a knife around the edge of the pans. Place a big plate over the pan and invert it. Give it a few good taps. If the cake doesn’t come out, let it rest upside down on the plate for a bit. Eventually, the cake will fall down onto the plate. Once both layers are out, cool them on a cooling rack.
8. Next, place a large mixing bowl and beaters in the freezer to chill. After, slice some strawberries quite thinly. The amount depends on the size of the strawberries, but you should have a good amount of strawberries. When done, place the bowl of strawberries in the fridge.
9. To make the whipped cream, beat the heavy cream using the chilled bowl and beaters. Just before stiff peaks form, add the vanilla extract and confectioner’s sugar. Continue to beat until stiff peaks form. Do not overbeat! After, set the whipped cream in the fridge to chill while you make the chocolate ganache.
10. To make the ganache, boil the heavy cream. Then, pour the heavy cream over the chocolate. Let it sit for a couple minutes and then carefully whisk everything together. It should be smooth and glossy. While the ganache cools a bit, assemble your cake.
11. Make sure the cakes are completely cooled before assembling. To be safe, you can make the cakes one day and store them in plastic wrap in the fridge and make the whipped cream and ganache the next day.
12. To assemble, place one chocolate layer on a plate. Then, spread some whipped cream on top. Place one layer of strawberries over that. Then spread another layer of whipped cream over the strawberries. On top of that layer, layer more strawberries. Lastly, spread some more whipped cream on the strawberries and then place the second chocolate layer on top.
13. Once everything is assembled, carefully pour the slightly cooled chocolate ganache on top of the cake. Using a knife or spatula, spread the ganache over the edge, allowing it to drip down. You will probably have some leftover ganache. Store the leftover ganache in the fridge. Just reheat it in the microwave when you need it.
14. Chill the cake in the fridge for a couple of hours before serving.

Enjoy!

Chinese Almond Cookies

– 1 1/3 cups and 1 tbs. flour
– 1/2 cup white sugar
– 1/4 tsp. baking soda
– 1/8 tsp. salt
– 1/2 cup butter
– 1/2 egg
– 1 tsp. almond extract
– 28-30 toasted sliced almonds
* Bake at 325 F for 15-18 min. Makes about 28-30 small cookies.

Original recipe can be found here.

1. In a bowl, combine the flour, sugar, baking soda, and salt. Cut in the butter until it resembles coarse crumbs. Make sure the butter is cold.
2. Add half an egg and save the other half for the egg wash. Also, add the almond extract. Mix well.
3. Roll into a log using plastic wrap and chill in the freezer for 2-3 hours.
4. After, cut the log into 1/4-inch thick pieces. They should be relatively round pieces.
5. After the pieces are on the cookie sheet, brush each one with the egg wash.
6. Then, place a sliced almond in the center of each piece and gently push down.
7. Bake at 325 F for 15-18 min. The cookies will be a pale yellow. When done, cool them on a cooling rack for about 20 min. before serving.

Enjoy!

Coffee Cake Muffins

Coffee Cake Muffins
– 2 cups flour
– 3/4 cup white sugar
– 2 tsp. baking powder
– 1/2 tsp. salt
– 1/2 cup butter
– 1 egg
– 3/4 cup milk
– 1 1/2 tsp. vanilla extract

Streusel Topping
– 1/4 cup flour
– 1/3 cup white sugar
– 1/3 cup brown sugar
– 1 tsp. cinnamon
– 1/8 cup melted butter
* Bake at 350 F for 23-25 min. Makes about 12 muffins.

Original recipe can be found here.

1. First, make the streusel topping. In a bowl, combine the flour, sugars, and cinnamon. Then, pour the melted butter in and combine everything until it resembles coarse crumbs or wet sand. Set the bowl aside.
2. In another bowl, combine the flour, sugar, baking powder, and salt. Then, cut in the butter until it resembles coarse crumbs.
3. Then, using a “1 cup” measuring cup, crack an egg into it and then fill it up with milk. Pour this mixture into the previous bowl and combine until everything is just incorporated. Do not overmix! Then, gently stir in the vanilla.
4. Using a muffin baking pan lined with paper liners, scoop the batter into the cups.
5. Bake at 350 F for about 10 min.
6. Then, take the pan out and sprinkle the streusel topping over the muffins. Gently, and carefully, pat the streusel topping into the muffins.
7. After covering all the muffins with the streusel topping, place the muffin pan back into the oven and continue baking for 13-15 min. They are done when an inserted toothpick comes out clean.
8. When they are done, leave the muffins in the pan for about 3 min. before transferring them onto a cooling rack to cool.

Enjoy!

Butterscotch Oatmeal Cookies

– 1 cup flour
– 1/4 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. salt
– 1/4 cup butter
– 1/4 cup vegetable oil
– 1/2 cup brown sugar
– 1/2 cup white sugar
– 1 egg
– 1 tsp. vanilla extract
– 1 1/2 cups oats
– 1/2 cup butterscotch chips
– 1/2 cup M&M’s
Bake at 350 F for 14-17 min. Makes about 23 cookies.

Original recipe can be found here.

1. In a bowl, combine the flour, baking powder, baking soda, and salt. Then, set it aside.
2. In a mixing bowl, cream together the butter, oil, and sugars until smooth and creamy.
3. Next, add the vanilla extract and egg. Mix again until everything is incorporated.
4. After, stir in the dry ingredients until everything is combined.
5. Then, stir in the oats. You can use either the quick-cooking oats or the old-fashioned oats.
6. After, stir in the butterscotch chips and M&M’s.
7. Using a spoon or a small ice cream scoop, drop the dough onto a baking sheet.
8. Bake at 350 F for 14-17 min. or until lightly golden.
9. When done, let the cookies rest on the baking sheet for a couple minutes before transferring them over to a cooling sheet. Let them cool and slightly harden before serving.

Enjoy!

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