These classic no-bake cookies are upgraded with peanuts and crushed Nutter Butter cookies.
Nutter Butter No-Bake Cookies
Ingredients
1 c. brown sugar, packed
1/2 c. half-and-half
1 c. salted butter
1 c. smooth peanut butter
1/4 c. Dutch-process cocoa powder
1/4 tsp. kosher salt
1 tbsp. vanilla extract
1/2 c. roughly crushed Nutter Butter cookies
1/2 c. roasted peanuts
3 c. old-fashioned oats
Yields Approximately 3 Dozen Cookies
In a saucepan over medium heat, melt the brown sugar, half-and-half, butter, and peanut butter, cocoa powder, and salt. Bring the mixture to a boil, allowing it to boil for 1 minute. Remove from heat, then stir in the vanilla, Nutter Butter cookie crumbs, peanuts, and oats. Stir to combine ingredients.
Scoop the mixture onto parchment-paper lined baking sheets and chill until cookies are firm.
This cake has a yummy root beer flavor and is topped with whipped cream.
Root Beer Float Cake
Ingredients
For the Cake:
1 c. salted butter
1 c. half-and-half
2 c. dark brown sugar, packed
2 large eggs
1/2 c. sour cream
1 tbs. root beer concentrate
2 c. all-purpose flour
1/2 tsp. kosher salt
1 tsp. baking soda
For the Whipped Cream:
2 c. heavy cream
1/2 tsp. kosher salt
1 tbsp. granulated sugar
1 tsp. vanilla, cream soda, or butterscotch extract or flavoring
Yields Approximately 24 Slices
For the Cake;
Preheat the oven to 375 degrees Fahrenheit. In a saucepan, bring the butter and half-and-half to a boil, stirring occasionally. Remove from heat, then stir in the dark brown sugar, eggs, sour cream, root beer concentrate, flour, salt, and baking soda. Stir together until smooth.
Pour the batter into a greased 9×13 baking pan. Bake for 20-25 minutes or until the cake is pulling away from the sides and an inserted toothpick comes out clean. Cool completely.
For the Whipped Cream:
In a bowl, combine the heavy cream, salt, sugar, and extract of choice. Whip until soft peaks form. Frost the cake with the cream. Chill until service.
This is a simple side dish that has lots of flavor.
Carrots+Shallots+Lavender
1 lb. carrots, sliced into 1/2 inch coins
1 shallot, minced
1 tbs. garlic, minced
1/2 c. salted butter
1/2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. lavender buds
Preheat the oven to 425 degrees Fahrenheit. In a saucepan, melt the butter. Add the shallot and garlic and cook until fragment and the shallots are tender. Add the salt, pepper, and lavender and stir to combine. Toss the carrots with the butter sauce.
Place carrots in a single layer on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until the carrots are tender when pierced with a fork.
These treats have rice cereal and cinnamon toast cereal for a different take on the classic.
Cinnamon Toast Rice Krispy Treats
Ingredients
1/2 c. salted butter
1 tsp. kosher salt
1 tsp. vanilla extract
10 oz. marshmallows
6 c. rice cereal
1 1/2 c. cinnamon toast cereal
1/4 c. toffee bits
Yields Approximately 24 bars
In a large pot, melt the butter over medium heat, cook butter until it is brown and smells toasty. Turn down the heat to low. Add the salt and marshmallows, stir until the marshmallows are completely melted. Stir in the two cereals and mix to combine. Add the toffee bits and mix to combine. Pour the mixture into a greased 9×13 baking dish. Allow to cool before slicing.
These make a great appetizer or meal full of savory flavors.
Chicken and Mushroom Puff Pastry Bites
Ingredients
3 large boneless, skinless chicken breasts, diced
1/4 c. garlic, minced
1/2 c. shallots, minced
2 c. button mushrooms, minced
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. dried rosemary, crushed
1/2 tsp. mustard powder
1 tsp. hot sauce
1/2 c. salted butter, divided use
2 tbs. all-purpose flour
1/2 c. vegetable stock
2 c. half and half
1/4 c. fresh parsley, minced
1/4 c. grated parmesan cheese
Two 17.3 oz. Boxes prepared Puff pastry
1 tbs. dried parsley
1 tsp. garlic powder
Yields Approximately 2 Dozen Bites
Sauteed Vegetables
Melt 2 oz. of butter over medium heat in a large skillet. Season the chicken with the salt, pepper, rosemary, mustard powder, and hot sauce. Saute the chicken until cooked through. Set chicken aside. Melt an additional 1 oz. of butter in the skillet and saute the garlic, shallots, and mushrooms until tender and fragrant. Stir vegetables and chicken together and set aside.
Melt 2 oz. of butter in the skillet. Add the flour and stir to form roux. Cook roux until toasted and smells nutty. Add the vegetable stock and stir the roux into it. Add the half-and-half and cook the sauce until thickened and coats the back of a spoon. Add the fresh parsley and the parmesan cheese. Remove from heat. Mix the sauce with the chicken. Set aside.
Sauce
Preheat the oven to 400 degrees Fahrenheit. Grease muffin tins. Melt the remaining butter and mix with the dried parsley and garlic powder. Break each box of Puff pastry into 12 rectangles. Place each rectangle of puff pastry into each cavity. Spoon filling into each cavity and pinch the puff pastry to seal the bite. Brush each bite with the melted butter mixture.
Bake for 20-25 minutes until the puff pastry is cooked through and golden brown.
These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.
Loaded Snickerdoodles
Ingredients
For the Cookies
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, room temperature
1/2 tsp. kosher salt
1 tsp. baking powder
1 tbs. ground cinnamon
3/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 1/4 c. all-purpose flour
1/2 c. white chocolate chips
1/4 c. toffee bits
For the Sugar Coating
1/4 c. granulated sugar
1/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 tbs. ground cinnamon
Yields Approximately 2 Dozen Cookies
Loaded Snickerdoodles
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.
In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.
In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Add the sour cream and mix to combine. Add the vanilla extract and the eggs, one at a time, scraping the bowl after each addition.
In a bowl, sift together the salt, baking powder, cornstarch, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the cookie crumbs and mix until just combined. Place cookie dough onto parchment paper-lined baking sheets using two tablespoon-sized scoops of dough. Bake for 12-14 minutes until the cookies are lightly browned on the bottoms.
These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.
Chocolate Boba Cookies
Ingredients
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 tbs. ground cinnamon
1 tbs. coco powder
2 3/4 c. all-purpose flour
3/4 c. black sugar boba pearls, prepared according to package directions
1/2 c. mini semi-sweet chocolate chips
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.
In a bowl, sift together the salt, baking powder, baking soda, cinnamon, coco powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the boba pearls and chocolate chips and mix until just combined.
Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.
This yeasted bread is lightly spiced and not too sweet.
Orange Currant Bread
Ingredients
For the Bread
1 c. half and half, scalded
3 tbs. maple syrup
2 1/4 tsp. (1 package) instant yeast
1 tbs. orange zest
1/4 c. orange juice
1/4 c. salted butter, melted
1 large eggs, room temperature
1/2 tsp. kosher salt
1 tbsp.ground cinnamon
1 tsp. ground cardamom
1/8 tsp. ground tumeric
3 1/4 c. all-purpose flour
1 c. dried currants
1/2 c. slivered, blanched almonds
For the Egg Wash
1 large egg yolk
1 tbs. half and half
1 tbs. maple syrup
pinch of kosher salt
Orange Currant Bread
Stir together the half and half, maple syrup, and yeast. Let sit for ten minutes, or until frothy. Whisk together the egg, orange zest, orange juice, and butter. Add to the yeast mixture and stir to combine.
Add the salt, cinnamon, cardamom, tumeric, and flour. Mix to form dough. Add the currants and almonds. Knead the dough until a smooth, elastic dough forms, about 8-10 minutes.
Cover the dough with greased plastic wrap and let rise for 45-50 minutes.
Orange Currant Bread Dough
Gently punch down the dough, then place into a greased loaf pan. (I used a Rehrücken pan.) Cover with greased plastic wrap and let rise another 45-50 minutes.
Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg yolk, half and half, maple syrup, and salt. Brush the dough with the egg wash. Bake for 45-50 minutes until golden brown and the bread sounds hollow when tapped.
This cake is full of coconut flavor. This would also taste great topped with dulce de leche.
Coconut Tres Leches Cake
Ingredients
For the Cake
3 1/2 c. all-purpose flour
2 c. granulated sugar
1 tbs. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. salted butter, softened and diced
1 c. coconut heavy cream, divided use
4 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp. vanilla extract
1/2 tsp. coconut extract
For the Milk Soak
1 13.5 oz. can coconut heavy cream
1 12.2 oz. can evaporated coconut milk
1 11.25 oz. can sweetened condensed coconut milk
1 tsp. vanilla
1 tsp. ground cinnamon
For Topping the Cake
1 13.5 oz. can coconut heavy cream, chilled
1 tbsp. granulated sugar
10 oz. fresh mango, diced
ground cinnamon for topping
Coconut Tres Leches Cake
For the Cake
Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.
In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.
Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.
For the Milk Soak
Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.
For Topping the Cake
In a cold bowl, whip the coconut heavy cream and granulatedsugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.
The Recipe Hoard 