Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust

Apple Cider Doughnut Cake

 

• Yellow cake mix 
• ¾ cup apple cider
• ¼ cup water
• ½ cup apple sauce
• 3 eggs
• 1 tablespoon brown sugar
• 1 teaspoon vanilla
• ⅛ cup cinnamon
• ¼ cup sugar
• ¼ cup melted butter
• 
  Optional Apple Cider Glaze Dip
• 1 cup powdered sugar
• 1/4 cup apple cider

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.
• Add in the brown sugar and vanilla to the cake mix batter.
• Pour the mixture into a WELL-greased bundt pan.
• Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.                                                        
• While the cake is baking, prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a bowl and whisking them together until you reach your desired consistency.
• In a separate bowl, mix together the cinnamon and sugar.
• Once the cake has cooled, brush the entire surface of the cake with melted butter. Rub the cinnamon sugar mixture until the whole cake is evenly coated.
• Serve the cake with the apple cider glaze dipping sauce and enjoy!
• Recipe and photo from: www.princesspinkygirl.com
• 
  

Lemon Blueberry Layer Cake

 

• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (345g) sifted all-purpose flour (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

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Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
8. recipe and photo from Sally's Baking Addiction

Peach Sundae with Honey and Toasted Oats

 2 c. rolled oats

1/4 c. (4 TB) unsalted butter

1/2 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

3/4 c. honey

1/4 c. (4 TB) unsalted butter

4 peaches, halved or quartered

8 scoops of vanilla ice cream

In a stainless steel or cast iron skillet set over medium heat, toast the oats for 5 minutes, stirring frequently. Add 1/4 c. of butter and stir so the oats are evenly coated. Add the brown sugar and stir again to coat. Let cook for about 5 minutes, or until the sugar and oats have caramelized.

Remove to a plate or sheet pan and spread in an even layer. Sprinkle with the salt and cinnamon and stir to coat.

In the same pan, place the honey over medium high heat. Stir frequently for 3-5 minutes, until the honey is thin and fragrant. Add 1/4 c. butter and continue stirring. They honey should darken and thicken, caramelizing in the process.

Add the peaches flesh side down and cook for 2 minutes on each side. If your peaches are pretty firm, cook 4 minutes each side. Remove from heat and set aside.

In stemless wine glasses or small bowls layer about 1/4 c. of the oats (reserve a pinch for sprinkling on top), a scoop of vanilla ice cream, then half or two quarters of a peach. Spoon some honey on top and then sprinkle with the reserved oats. Enjoy!

Grouper with Panko Parmesan Crust

 

Grouper with Panko Parmesan Crust

• 6oz portion black grouper (this recipe can be used with almost any type of fish)
• 2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 2 eggs for egg wash
• 1 cup flour
• ½ cup clarified butter
• Salt and pepper to taste

Preparation:

Pre-heat your oven to 350 degrees and mix your parmesan cheese and bread crumbs together.  Season through all stages of cooking:  fish, flour, eggs, and bread crumb mixture.  Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in bread crumbs. Heat up an oven proof sauté pan, add your clarified butter to the sauté pan then place your filet in the sauté pan. Once browned, flip then place in the oven for 8 to 10 minutes depending on the thickness of the filet.  Add a squeeze of key lime and enjoy.

Shortcake

1 1/4 cups all-purpose flour

3/4 cup sugar

2/3 cup milk

1/3 cup butter, softened

2 eggs

2 1/2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1. STEP 1
   Heat oven to 400°F. Grease and flour 8- or 9-inch square baking pan; set aside.
2. STEP 2
   Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread into prepared pan.
3. STEP 3
   Bake 25-30 minutes or until lightly browned. Cool completely. Cut into squares.
4. STEP 4
   Serve with strawberries and whipped cream.

Toffee Coconut Pecan Chocolate Chip Cookies

Ingredients

• 6 tablespoons butter softened
• ⅓ cup light brown sugar
• ⅓ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup, plus 2 tablespoons all-purpose flour
• 1½ tablespoons cornstarch
• ½ teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toffee bits
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
• Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
• Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
• Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Notes

FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.
Recipe and photo credit: Barefoot in the Kitchen