Oatmeal Raisin Banana Bread

1 1/4 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1/2 cup granulated sugar
½ cup corn oil (or half applesauce) (OR 1/2 c applesauce, 1 T coconut oil and omit milk below)
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1.5 tablespoons milk
1 cup raisins (or half cup)

topping:
1/4 cup flour
1/4 cup brown sugar
1 tablespoon melted butter

Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

Spread batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping (or handful of chocolate chips) evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.(I baked for 55).

Cool the cake on a wire rack for for ten minutes. Remove loaf from pan and let cool…or eat it warm. That is the best:)

Banana Bread with Chocolate Chips

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1 cup granulated sugar
½ cup vegetable oil (I used corn oil)
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1.5 tablespoons milk
1 cup chocolate chips OR cinnamon and sugar-for the topping

Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

Spread batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping (or handful of chocolate chips) evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.(I baked for 55).

Cool the cake on a wire rack for for ten minutes. Remove loaf from pan and let cool…or eat it warm. That is the best:)

Recipe adapted from: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/
Picture: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/

Slow Cooker Crack Chicken

Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (Use Light)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Recipe+Picture:  http://cookiesandcups.com/slow-cooker-crack-chicken/

Apple Pie Bread

Serves: 12
Total time: 1 hr, 30 min
Preheat: 350

Ingredients:

BREAD
1/2 cup butter (1 stick), softened (try substituting 1/4 cup applesauce for half)
1 cup brown sugar (try reducing to 1/2 cup and/or substituting with 1 banana)
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon apple pie spice (substitution: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
4 large (or 6 medium) apples, peeled, sliced and cut into bite-size chunks

TOPPING
2 tablespoons butter, melted
1/2 cup flour
1/2 cup brown sugar

ALTERNATIVE CINNAMON SUGAR TOPPING
2 Tbsp granulated sugar
1 tsp cinnamon

Instructions:

1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
2. In a large bowl or stand mixer, combine the butter, brown sugar, milk, eggs and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt and apple pie spice (or cinnamon and nutmeg). Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan.
3. To make the topping, combine 2 tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 55 minutes, checking for doneness starting at 45 minutes by inserting a toothpick into the center of the bread. Cut into slices and serve warm. 
1. (I baked for 45...would probably leave in a little longer next time, but it really was great this way...maybe only another 3 mins)

Recipe + Picture: http://www.pipandebby.com/pip-ebby/2014/9/11/apple-pie-bread.html

Caramel Nut Clusters

Nuts of your choice
25 caramels (or so) unwrapped -- 3/4 container
2 T milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
Sea Salt

1. Spread out little nut clusters (5 or 6 nuts) on parchment paper on top of a cutting board
2. Heat caramels and milk and stir, then heat again until thoroughly melted
3. Spoon caramel on top of nuts
4. Heat chocolate chips and stir, reheat but don't overcook - until smooth
5. Spoon chocolate on top
6. Sprinkle with sea salt
7. Refridgerate

Chocolate Peanut Butter Clusters Recipe

Ingredients

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 tablespoon creamy peanut butter
1 cup cocktail peanuts

Directions

1. Place parchment paper on cookie sheet and set aside.
2. Pour semi-sweet and milk chocolate chips and peanut butter into a large microwave-safe bowl. Heat for approximately 1 minute on 50% power. Stir and repeat until all chips are melted.
3. Add peanuts to the melted chocolate and peanut butter and stir until well combined.
4. Drop chocolate peanut butter mixture by the teaspoonful onto the parchment paper. Allow to cool in the refrigerator for approximately 30 minutes to an hour until completely firm.
5. Store in an airtight container.

Recipe:  http://www.babble.com/best-recipes/chocolate-peanut-butter-clusters-recipe/

Chocolate Chip Salted Caramel Cookie Bars

Chocolate chip cookie bars with a layer of salted caramel. These gooey sweet and salty cookie bars are pretty much perfection!

Ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
1. In retrospect, adding sea salt directly to the caramel sauce might have been a good idea
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Recipe:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/

Panera Cinnamon Crunch Bagels Ingredients

Ingredients:

Dough
4 1/4 cups flour
2 packets dry yeast[2]
1 1/2 cups warm water
1 tablespoon cinnamon
1 cup vanilla or white chocolate chips[3]
4 tablespoons sugar
1 tablespoon salt

Topping

1/2 cup sugar[4]
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup cinnamon

Panera Cinnamon Crunch Bagels Recipe

1. Start the dough by mixing the yeast with 1 1/4 cups flour in a bowl.
2. In a small bowl, combine the water, 3 tablespoons of sugar, cinnamon, vanilla chips the salt. Add to the yeast mixture, and beat for about 3 minutes.
3. Use your hands to mix in more flour until the dough is somewhat stiff.
4. Place the dough on a floured surface, and knead for about 10 minutes until elastic.
5. Cover and let sit for about 15 minutes.
6. Divide into 12 portions. Form rounds, and poke a hole in the middle of each to shape bagels.
7. Let sit for 20 minutes while you start a large pot of boiling water, stirring in a tablespoon of sugar.
8. Reduce to a simmer. Add the bagels in batches, cooking for about 7 minutes each. Flip when halfway done.
9. Heat oven to 425 degrees while bagels are boiling.
10. Drain each bagel when done cooking, and arrange on a baking sheet.
11. Combine the sugars and cinnamon for topping in a bowl.
12. Brush each bagel with melted butter, and top with the cinnamon and sugar mixture.
13. Bake for 20 minutes until topping is crisp.

Recipe: http://www.copycatrecipeguide.com/How_to_Make_Panera_Cinnamon_Crunch_Bagels

Homemade Bagels

Ingredients:

1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tbsp salt
1 egg, for egg wash

Directions:

1. In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
2. If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
3. Bring a large pot of water to a gentle boil and preheat the oven to 400F.
4. When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
5. Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
6. Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
7. Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
8. Cool completely on a wire rack.
9. Slice and toast to serve.
10. Makes 12 bagels.

Recipe + Picture: http://bakingbites.com/2007/06/homemade-bagels/

Cream Cheese Chocolate Chunk Cookies

INGREDIENTS:

1/2 cup unsalted butter
1/4 cup cream cheese
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (I used my gluten free mix)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 bag semi-sweet chocolate chips or chunks (I used one bag of chunks)

Mix butter, cream cheese, sugar, egg, and vanilla extract.

Mix flour, cornstarch, baking soda, and salt.

Add dry to wet.

Add chocolate chips.

Bake at 350 for 8-9 minutes.

http://www.chef-in-training.com/2014/10/homemade-meaty-spaghetti-sauce/

Kristyn's Sugar Cookie Recipe

Ingredients

2 cups sugar
2 cups butter (4 sticks)
3 eggs
2(ish) Tablespoons vanilla extract
6 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat to 375


1. Cream room temp butter and sugar
2. Crack in 1 egg at a time
3. Add vanilla extract
4. Combine dry ingredients in bowl
5. Mid in dry ingredients 1 cup at a time
6. Refrigerate 4 hours
7. Roll 1 inch balls and flatten using the bottom of a glass cup
8. Place on cookie sheet (parchment paper)
9. Bake for 10-12 minutes until golden brown on edges

Frosting
Royal Icing

2 lbs powdered sugar
1/3 cup meringue powder (Wilton)
2 teaspoons vanilla extract
3/4 cup water

1. Mix sugar and meringue powder with mixer on low speed
2. Add water and mix 1-2 min on med speed
3. Add vanilla extract and mix 1-2 min
4. Mix on high 2-3 min until forms peaks

Should be honey consistency*
Outline before-Add 1 Tablespoon water - honey texture - then fill in outline

Mom's Lasagna

Here's my mom's email for her lasagna recipe:

Hi Sissy,

I don't actually use a recipe!

I just heat up Traditional Ragu and add cooked, broken up ground beef, let it simmer together. Usually add garlic powder, sprinkle in dried chopped onion, basil...

Cook lasagna noodles in salted water (9 to 12 pieces depending on whether you want 3 layers or 4). Drain in colander.

Mix in a bowl.., a container (15 oz) of non fat cottage cheese or non fat ricotta with dried parsley, an egg, a little bit of the shredded parmesan and some shredded mozzarella. Maybe some black pepper

Ladle some sauce in a 9 x 13 glass dish and spread on bottom. Lay 3 noodles. Spread ricotta mixture on top. Sprinkle on some mozzarella and parmesan. Repeat layers--sauce, noodles, mixture, cheese...till all gone. End with the sauce and cheese on top.

Bake about 20 to 30 minutes till bubbly.

Voila!

Italian Knot Cookies

My mother is 100 percent Sicilian. When I was a child I remember eating Old* Aunt Mary and Old Aunt Eleanor's Italian Knot Cookies and loving them!! I've always wanted to recreate them and this recipe is the closest I've found so far.

*I think my mom tacked on "old" to distinguish them as her Aunts as opposed to our Aunts.

Ingredients:

Cookies:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup sugar
3 large eggs
2 tablespoons lemon juice
1 tablespoons lemon zest
(I had to add some milk because the gluten free mixture was too dry)

Icing:
1-1/2 cups confectioners'  sugar
4 to 5 tablespoons milk or half-and-half
1 teaspoon almond extract
Colored sprinkles


Directions:

To make the cookies:
In a bowl, combine the flour, baking powder, baking soda, and salt.
Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Add the lemon juice and zest.
Gradually add the flour mixture, beating well to combine. The dough will be
soft.

Wrap the dough in wax paper and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Grease 2 baking sheets.

Place the dough on a lightly-floured surface. Break off golf-ball size pieces of
dough. Roll each piece into a rope about 7 inches long and 1/2 inch in
diameter. Tie into a knot with one end poking up in the center. Place 1-inch
apart on the prepared baking sheets. Bake 12 to 15 minutes or until lightly
browned. Transfer the cookies to a wire rack to cool slightly.
You want the cookies to be slightly warm when you add the icing.


To make the icing:
In a bowl, stir together the confectioners'  sugar and milk until smooth.
Stir in the almond extract. Add more milk if necessary to make a slightly thin
icing. Dip the top of each cookie into the icing. Place the cookies on wire racks
and top with the colored sprinkles. Allow the icing to dry before storing.
These cookies will stay fresh in an airtight container for about 1 week.

Picture and recipe: http://www.mangiabenepasta.com/knot_cookies.html

Total caloric yield (made with gluten free flour blend): 2,690/#cookies

Soft Gingersnap Cookies with White Chocolate Chunks

I was really wanting to make a ginger cookie of sorts, but Ryan insisted that he HATED them. I told him they would be good and whipped up these. HE. LOVED. THEM. He's now a gingersnap fan :)

Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses  (I used slightly less)
1 teaspoon vanilla extract
2 large eggs

3 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, vanilla, and eggs.

4. Mix dry ingredients: flour, baking soda, salt, cinnamon, cloves, and ginger.

5. Slowly add in the flour mixture. Next, stir in the white chocolate chunks.

6. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Recipe and picture: http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/

Zingerman's Black Magic Brownies

less fudgy than the baked brownie**good medium between cakey and fudgey

INGREDIENTS:
13 tablespoons (184 grams) unsalted butter
6½ ounces (184 grams) unsweetened chocolate, coarsely chopped
¾ cup (90 grams) sifted all-purpose flour
¾ cup (85 grams) sifted cake flour
¾ teaspoon baking powder
½ teaspoon salt
2 cups (397 grams) granulated sugar
4 eggs
1¼ teaspoons vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.

2. In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.

3. In a small bowl, whisk together the flours, baking powder and salt.

4. In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.

5. Bake until brownies appear set and a toothpick inserted in the center comes out with some moist crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.

recipe+picture: http://www.browneyedbaker.com/zingermans-black-magic-brownies/

THE BAKED BROWNIE

fudgey and yummy

INGREDIENTS:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces semi-sweet chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I used Starbucks Via decaf)
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

I layer 2 bars of Hershey's Symphony Chocolate in between batter

DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.


recipe and picture:  http://www.browneyedbaker.com/the-baked-brownie/

Cherry Pie

Crust

Makes 3 pie crusts
3 cups flour
1-1/4 cup butter-flavored Crisco
1 teaspoon salt
1 egg
1 tablespoon vinegar

Use a fork or a pastry blender to crumb the Crisco into the flour until it forms little balls about the size of peas  Mix all the other ingredients together, and add to the flour-Crisco mixture using a spoon.

Use a rolling pin with decisive strokes to make each circle of dough on a flour-coated surface, coating the dough with liberal amounts of extra flour when it gets sticky.  Use a spatula under the rolled-out dough to free up and fold each circle into quarters.  Put the folded dough into the the pie plate, unfold and use your hands to shape it to shape it to the plate.

It's OK if it breaks apart, just work your will on it.  It gets easier with practice.  Geraldine could practically do it in her sleep, and I've gotten close to that stage myself

Filling:
As you're preparing the filling, preheat the oven to 425.

Pour into a colander set over a bowl:

• 3 pounds bottled or canned unsweetened cherries (2 big jars, or 3 smaller cans) (Morello cherries from Trader Joe's).  Shake the cherries to drain, and save 1/2 cup of the juice.  Combine cherries and juice with:
• 3/4 cup of sugar
• 3 tablespoons of thickener (you can also use quick-cooking tapioca or cornstarch)
• 1 tablespoon lemon juice, fresh if you have it
• 1/4 teaspoon almond extract

Let the mixture stand for 15 minutes, then pour into bottom of the crust and dot with:
2-3 tablespoons of butter, cut into small pieces


Cover with the lattice or streusel mix.  Bake for 30 minutes.  Then slip a baking sheet under the pie, reduce the oven temperature to 350 and bake until the juices bubble, about 25-35 minutes more.

Picture:  http://sweets.seriouseats.com/2011/07/pie-of-the-week-how-to-make-sweet-cherry-pie.html

Apple Cinnamon Crumb Muffins

Yield: 12 regular size muffinsPrep Time: 5 minutesCook Time: 20 minutes
Spiced apple muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

ingredients:
2 1/4 cup all-purpose flour*
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg (I used 2)
1 teaspoon vanilla extract
2 cups diced peeled apples (I use Granny Smith)

For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter

directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.

3. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Picture + recipe adapted from: http://www.twopeasandtheirpod.com/apple-cinnamon-crumb-muffins/

Gluten-free Coconut Chocolate Chip Cookies

1/2 cup coconut flour 

1/2 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/8 c. coconut oil (melted)  (2 tablespoons)

4 eggs 

1/2 cup sugar 

1/4 cup coconut milk

1 t. vanilla extract

1/4 cup M&Ms and chocolate chips (plus a few more to add once cookies are scooped)

preheat oven to 375

bake for 15 minutes

Chicken Soup

Banana Muffins

Snickerdoodle Biscotti

Ingredients: 

For the Biscotti:

2¾ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the Topping:
1 egg white
1 teaspoon water
¼ cup granulated sugar
1 teaspoon ground cinnamon 

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.
3. Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
4. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.
5. Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous ½-inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.

Recipe + photo: www.browneyedbaker.com/2013/10/16/snickerdoodle-biscotti/

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Photo + recipe: http://www.browneyedbaker.com/2007/12/18/christmas-baking-peppermint-bark/ 

Banana Chocolate Chip Oatmeal Cookies

4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
1 cup semisweet chocolate chips

Directions:

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.

Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.

Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes 2 1/2 dozen cookies

Recipe + photo: http://www.makeandtakes.com/banana-chocolate-chip-oatmeal-cookies

Chocolate Chip Cookie Bars

ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional

directions:

1. Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Photo + recipe: http://www.twopeasandtheirpod.com/chocolate-chip-cookie-bars/

For a variation:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/

Fudgy Brownie Cookies

Ingredients

1 package (18 To 21 Oz. Box) Fudge Brownie Mix

1-¼ cup All-purpose Flour

¼ cups Packed Brown Sugar

2 whole Eggs

½ cups Butter, Melted And Cooled

2 Tablespoons Water, Or More As Needed

1 cup Dark Chocolate Chunks

Directions

1. Whisk together brownie mix, flour, and sugar.
2. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

Photo + recipe: http://tastykitchen.com/recipes/desserts/fudgy-brownie-cookies/

Cheesecake Cookies

 

Ingredients

1/2 c. cream cheese soft

1/2 c. butter, soft

1 c. sugar

1 egg

1/4 tsp salt

1/4 tsp baking powder

1 c. flour

White chocolate chips

Directions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or lighly grease. In a large bowl beat cream cheese and butter together. Gradually beat in sugar, at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Stir in white chocolate chips. Drop by rounded tablespoons onto baking sheet. Bake at 350 degrees for 12-14 minutes, until bottom edges barely turns brown. Don’t overcook.

Recipe + photo: http://sweettreatsmore.com/2009/09/cheesecake-cookies/

Brownie Stuffed Chocolate Chip Cookie

1 brownie mix

2 Symphony bars

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 Cups semi sweet chocolate chips

1 Cup M +Ms

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions with Symphony chunks dispersed throughout.  Let cool completely then cut into 1 1/2 inch squares.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips and M&Ms.
4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.  

Photo + recipe: Picky Palate

Pumpkin Gooey Butter Cake

Ingredients


Cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg



Directions

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html?oc=linkback

Recipe + pictures: Food network

Double Chocolate Italian Cheesecake

 

Ingredients: 

Crust Ingredients:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar

Cheesecake Ingredients:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature
6 ounces white chocolate, melted and cooled to just above room temperature

Glaze Ingredients:
8 ounces semi-sweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons light corn syrup

Instructions: 

1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.
2. Perheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.
3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.
4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.
5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.
6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly (to about 80 degrees).
7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Slice into 16 pieces. Store in refrigerator or freeze for longer storage.

 Photo + recipe: http://www.tammysrecipes.com/double_chocolate_italian_cheesecake

Cheesecakes I want to try:

http://www.tammysrecipes.com/pumpkin_cheesecake
http://www.tammysrecipes.com/vanilla_bean_cheesecake
http://www.tammysrecipes.com/slow_baked_new_york_cheesecake

Double Chocolate Cookies

 

Ingredients: 

2 cups sugar
1 1/4 cups margarine or butter
2 eggs
3/4 cup cocoa
2 cups flour
2 tsp vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Instructions: 

1. Cream together first three ingredients. Add remaining ingredients and mix well.
2. Spoon onto ungreased cookie sheets. Cook for 10-14 minutes at 350 degrees, until cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

Recipe + photo: http://www.tammysrecipes.com/double_chocolate_cookies

Cake Batter Rice Krispies

 

• 3 Tablespoons unsalted butter
  
  
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix _(the dry cake mix, not the batter)_
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Directions:

Spray a 11x7 baking pan with nonstick spray. Set aside.
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.

Recipe + picture: http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/