VINTAGE CARMELITAS

1 ½ cups all purpose flour

1 ½ cups old fashioned oats

1 cup salted butter, melted

¾ cup light brown sugar, tightly packed

2 teaspoon pure vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cup milk chocolate chips

11 ounces individually wrapped caramels

½ cup heavy cream

Preheat the oven to 350°F. Line a baking dish with parchment paper, leave a bit of an overhang to lift the bars out of the baking dish. Lightly grease the parchment paper with nonstick cooking spray. Combine flour, oats, melted butter, brown sugar, vanilla, baking soda and kosher salt. Stir until just combined. Press half of the cookie base into the bottom of the baking dish. Bake for 10 minutes. While the base is baking, unwrap the caramels. In a small heavy bottomed saucepan over medium heat, add the unwrapped caramels and heavy cream, stirring continuously until the caramels are completely melted.  Immediately after you remove the cookie base from the oven, sprinkle with chocolate chips. Once the caramels have melted and the mixture is smooth, pour the caramel sauce evenly over the chocolate chips. Sprinkle the remaining cookie base over the caramel layer.  Bake for 20 minutes or until the top layer is golden brown and firm to the touch. Allow the carmelitas to rest for a few minutes before chilling in the refrigerator for 1 ½ to 2 hours, or until completely cool.

SOUTHERN BREAD PUDDING

 SOUTHERN BREAD PUDDING

2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons vanilla

3 cups cubed allow to stale overnight in a bowl Italian bread

1 cup brown sugar

1/4 cup softened butter

1 cup chopped pecans

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

1 cup granulated sugar

1/2 cup melted butter

1 egg

2 teaspoons vanilla

1/4 cup brandy or apple juice

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

https://www.pauladeen.com/recipe/the-best-bread-pudding/

NEXT LEVEL CINNAMON ROLLS

 

For the dough

• 4-1/2 to 5 cups all-purpose flour
• ⅓ cup sugar
• 2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tablespoons butter
• 1 egg

For the filling

• ⅓ cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, very soft

For the frosting

• 3 ounces cream cheese softened
• 2 tablespoons butter softened
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar sifted
• 1-2 tablespoons milk

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• While dough rests, prepare the filling: Combine sugar and cinnamon in a small bowl. Set aside.
• Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
• Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.  
• Place, cut sides down, in a greased 13 x 9 inch baking pan. 

  To bake immediately:

  • Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
  • Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

  To bake the next day:

  • Cover the pan with plastic wrap and refrigerate overnight.
  • The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.

  For the frosting: 

  • Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
  • Refrigerate any leftover rolls.

  
  

SALTED MAPLE PECAN PIE BARS

SALTED MAPLE PECAN PIE BARS

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

SOURDOUGH DISCARD BROWNIES

 SOURDOUGH BROWNIES

8 tablespoons (113 g) unsalted butter

12 oz. (340 g) semi sweet chocolate chips

½ cup (40 g) dutched cocoa powder or regular cocoa powder

2 teaspoons (10 g) vanilla extract

2 large eggs

1 egg yolk

1 cup (200 g) granulated sugar

½ cup (110 g) dark brown sugar

½ cup (125 g) sourdough starter discard

1 cup (120 g) all-purpose flour

1 teaspoon (5 g) salt

Preheat oven to 350°F and line a 9” x 9” baking dish with parchment paper.  Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)  Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.

CARAMEL-FROSTED ZUCCHINI BARS

 CARAMEL-FROSTED ZUCCHINI BARS

2 large eggs

12 Tbsp unsalted butter, melted

½ cup granulated sugar

3/4 cup brown sugar

½ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

2 tsp vanilla extract

3/4 tsp baking soda

1 ½ cups all purpose flour

1 ½ cups shredded zucchini

1 cup pecans, chopped

Preheat oven to 350°F and butter a 9×9 baking pan. Line with parchment paper.  In a large mixing bowl, combine eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well. Whisk in the baking soda, and fold in flour until no pockets of dry ingredients remain. Fold in shredded zucchini and chopped pecans.  Spread batter into your baking pan and bake for 35-45 minutes until risen. Allow the cake to partially cool while you make frosting - pour the frosting on the cake while it’s still a bit warm for easier spreading. In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.  Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately. Allow frosting to cool before slicing.

HOMEMADE VANILLA BEAN ICE CREAM

 HOMEMADE VANILLA BEAN ICE CREAM

1 Teaspoon Pure Vanilla Extract

1 Vanilla Bean Pod

2 Cups Heavy Cream

2 Cups Whole Milk

3/4 Cup Sugar

Step 1: Scrape Vanilla Bean Pod Using a paring knife, split the vanilla bean in half lengthwise. Hold down the tip of the vanilla bean, and using a butter knife, scrape out the tiny seeds.

Step 2: Combine Ingredients In a large blender, combine the milk, heavy cream, vanilla extract and seeds from vanilla beans along with the sugar. Blend for 3o seconds to allow the sugar to dissolve into the milk.

Step 3: Pour Mixture and Churn Pour the ice cream mixture into the ice cream maker container. Follow the manufacturer’s directions for churning. Within 20-30 minutes, delicious soft serve ice cream should be ready to put in the freezer.

Step 4: Freeze Scoop ice cream directly into an airtight freezer-safe container. Freeze for at least 6 hours and serve!

EASY BAKLAVA

1 (16 ounce) package Phyllo Dough thawed, I use Athens brand
1 lb finely chopped pecans or walnuts
1 cup unsalted butter
1 teaspoon ground cinnamon
1 cup water
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup honey

1. Preheat the oven to 350°F.

2. Add the nuts and cinnamon to a medium bowl and mix together, set aside.

3. Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn’t try out. 

4. Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9×13-inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed.

5. Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.

6. Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.

7. Lay another two sheets on top and brush with butter and then add more nuts. Repeat the dough, butter, nuts layers every 2 sheets until you have just 8 sheets left, adding those two at a time and only brushing with butter. 

8. Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.

9. Bake for 45 to 50 minutes until the baklava is golden and crisp on top.

10. With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.

11. Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.

12. Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.

CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

COCONUT CASHEW COOKIES

 COCONUT CASHEW COOKIES

2 cups cashews

2 cups coconut flakes

1 cup dark chocolate chips

Half of a can of condensed coconut milk

Crush up cashews, mix all ingredients.  Spoonful mounds onto a parchment-lined baking sheet. Bake at 350°F for 10-14 minutes or until golden brown.

S’MORES COOKIES

 S’MORES COOKIES

Sheets of graham crackers, broken into halves

Full size marshmallows, cut in half

Hershey’s Chocolate Bars

Chocolate Chip Cookie Dough (store bought or homemade)

Preheat the oven to 375°F. On a baking sheet lined with parchment paper, place 4-6 graham cracker halves, layer each with a piece of chocolate and top with a marshmallow half. Scoop a ball of cookie dough and dome on top of the s’more. Flatten and pinch the dough to completely cover the top of the s’more with cookie dough. Repeat to cover each cookie. Chill the cookies on the baking sheet for about 15-30 minutes before baking. Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

PERFECT BATCH RICE KRISPIE TREATS

 PERFECT BATCH RICE KRISPIE TREATS

6 tablespoons real butter 

8 cups + additional 2 cups mini marshmallows

6 cups rice krispie cereal

pinch of salt

Line a rimmed baking sheet with parchment or foil and spray lightly with non-stick spray.  Set aside. 

In a very large mixing bowl add rice krispies and 2 cups mini marshmallows, set aside. 

In a large stock pot on the stove top, melt the butter and add the 8 cups marshmallows.

Once melted, quickly pour over cereal mixture and stir well until all cereal is coated.  Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.  

Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.

PISTACHIO BREAD

 PISTACHIO BREAD

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

Glaze:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

CEREAL SNACK CANDY

2 cups sugar
3/4 cup Karo Syrup 
1 cup butter
- cook till sugar dissolves then add:
1 cup cream
Pinch of salt
1 teaspoon vanilla
Cook to softball stage then pour over 16-20 cups cereal (Chex, kix, Cheerios, coconut). 

PEANUT BUTTER FINGERS

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup creamy peanut butter 

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

2 cups quick oats

½ cup butter, softened (1 stick)

½ cup milk

1 teaspoon vanilla

5 to 6 tablespoons unsweetened cocoa

5 to 6 cups powdered sugar

Preheat the oven to 350°F.  In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed.  Press the dough in to a greased half sheet/jelly roll pan.

Bake for 15 minutes.  You will know they are done when the edges start to turn a golden brown and a toothpick comes out clean when poked in the middle.

Let the bars cool completely before frosting.  For the chocolate frosting add the butter, milk, vanilla, powdered sugar and cocoa to a mixer or bowl and mix fully.