Those recipe is a family favorite that always gets made for the holidays.
Graham Cracker Toffee Bark
Ingredients
14.4 oz. box graham crackers
1/2 c. salted butter
1/2 c. margarine
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 c. milk chocolate chips
3/4 c. slivered almonds
Preheat the oven to 400 degrees Fahrenheit. Place graham crackers onto tinfoil-lined baking sheets In a saucepan, melt together the butter, margarine, and sugars. Bring mixture to a boil. Allow to boil for 3 minutes. Remove from heat and add vanilla extract. Pour the mixture over the graham crackers and spread with a spatula to cover all the crackers.
Bake for 5-6 minutes. Remove from the oven, then sprinkle chocolate chips over crackers. After 5 minutes, use a spatula to spread the chocolate over the crackers. Sprinkle with almonds. Chill in fridge until chocolate hardens. Break into pieces to serve.
These cookies are sweet and gooey thanks to the marshmallow fluff.
Funfetti Cookie Bars+Marshmallow Fluff
Ingredients
1 c. salted butter, softened
1/2 c. brown sugar, packed
1/2 c. granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. coconut extract
1 tsp. kosher salt
2 tsp. baking soda
2 3/4 c. all-purpose flour
1/2 c. sprinkles
7 oz. marshmallow fluff
Yields Approximately 24 bars
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add the vanilla, almond, and coconut extracts.
In a bowl, sift together the salt, baking soda, and flour. Add to the wet ingredients in two additions, scraping after each addition. Add the sprinkles and mix until just combined. Fold in the marshmallow fluff.
Scrape dough into a greased 9×13 baking pan. Bake for 30-35 minutes until lightly golden brown or an inserted toothpick comes out clean. Cool before slicing.
This pie is filled with classic spices and maple syrup.
Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream
Ingredients
1 c. salted butter, softened
1/2 c. +1/4 c granulated sugar, divided use
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
4 large eggs, room temperature
1 tsp. kosher salt
2 tsp. + 1 tsp. ground cinnamon, divided use
2 tsp. baking soda
3 1/2 c. all-purpose flour
For the Snickerdoodle Cookie Crust
For the Pie Filling
3 c. delicata squash puree
12 oz. evaporated milk
1/4 c. maple syrup
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 c. dark brown sugar
3 large eggs, room temperature
For the Molasses Whipped Cream
2 c. heavy whipping cream
1/4 tsp. kosher salt
1 tbs. dark brown sugar
1 tbs. molasses
1 tsp. vanilla extract
Yields Approximately 24 bars
For the Snickerdoodle Cookie Crust
Beat the butter with the 1/2 c. of granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add vanilla extract and mix to combine.
In a bowl, sift together the kosher salt, 2 tsp. of cinnamon, baking soda, and flour. Add the flour mixture to the wet ingredients in three additions, scraping the bowl after each addition.
Grease a 9×13 baking pan. In a bowl, stir together the 1/4 c. of granulated sugar and the 1 tsp. of cinnamon. Sprinkle half of the sugar mixture into the prepared pan, covering as evenly as possible. Press the cookie dough into the pan, spreading evenly. Sprinkle dough with the remaining cinnamon sugar. Dock the dough with a fork. Chill the dough while preparing the pie filling.
For the Pie Filling
In a bowl, whisk the eggs with the brown sugar until well-combined. Set aside.
In a saucepan over medium heat, combine the delicata squash puree, evaporated milk, maple syrup, kosher salt, cinnamon, ginger, nutmeg, and cloves. Cook until mixture is thickened and reduced by about half. Remove from heat. Allow mixture to cool for 10-15 minutes before whisking in the egg mixture. Set aside.
Delicata Pie Filling
Preheat the oven to 350 degrees Fahrenheit. Bake the cookie crust for 10 minutes. Remove from the oven, then pour the pie filling over the crust. Bake for 35-40 minutes until the center of the pie just jiggles or an inserted thermometer reads 180 degrees Fahrenheit.
Allow the pie to cool for one hour before refrigerating for at least three hours before serving.
Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream
For the Molasses Whipped Cream
Whisk the heavy cream, kosher salt, brown sugar, molasses, and vanilla extract until soft peaks form.
Serve slices of pie with a dollop of whipped cream.
This banana bread has pureed banana, pineapple, and mango to give it lots of fruit flavor.
Tropical Banana Bread
Ingredients
1/2 c. canola oil
3/4 c. brown sugar
2 large eggs, room temperature
1 cup banana, pureed
1 c. pineapple, pureed
1/4 c. mango, pureed
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground cardamom
4 c. all-purpose flour
2 c. unsweetened coconut milk
Yields Approximately 48 slices
Preheat the oven to 350 degrees Fahrenheit. Beat together the oil, sugar, and eggs until the mixture is lighter in color. Add the pureed fruit and vanilla extract and beat to combine. In a bowl, sift together the salt, baking powder, baking soda, cinnamon, and cardamom.
Add the flour mixture and coconut milk in two alternating additions, scraping the bowl after each addition. Divide the batter into two greased 9×13 pans and bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs.
In a large pot, melt the butter. Add the peanut butter and coco powder. Allow to melt, then add the marshmallows. Melt the marshmallows fully,brown remove from heat. Add the vanilla extract, nutter butter cookies, peanuts, chocolate chips, and rice cereal. Stir to combine, then pour into a greased 9×13 baking pan. Allow to cool before slicing.
These krispy treats are warm and toasty thanks to the brown butter.
Brown Butter+Cashew Krispy Treats
Ingredients
1/2 c. salted butter
12 oz. marshmallows
1/4 tsp. kosher salt
1 tsp. vanilla extract
1/2 c. chopped, unsalted cashews
1/2 c. toffee bits
8 c. rice cereal
Yields Approximately 24 bars
Brown Butter+Cashew Krispy Treats
Grease a 9×13 pan and set aside.
In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.
Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.
These are fully loaded with peanuts, banana chips, and chocolate chips.
Peanut Butter+Banana Krispy Treats
Ingredients
1/2 c. salted butter
1/2 c. creamy peanut butter
1/4 tsp. kosher salt
1 tsp. vanilla extract
1 lb. (16 oz.) marshmallows
1/2 c. roasted peanuts
1/2 banana chips, broken into smaller bits
6 c. rice cereal
1/2 c. semi-sweet chocolate chips
Yields Approximately 12 Squares
Grease a 9×13 pan and set aside. In a pot, melt the butter, peanut butter, and salt over medium heat. Add the vanilla and marshmallows, stirring constantly until the marshmallows are melted. Remove from heat. Add the peanuts, banana chips, rice cereal, and chocolate chips and stir to combine. Pour the mixture into the prepared pan and allow to sit for 30 minutes to set up.
These brownies are gluten-free, with tahini paste mixed into the batter and topped with a chewy sesame seed topping.
Sesame Brownies
Ingredients
Sesame Seed Topping
1/4 c. water
1/2 c. brown sugar, packed
1/2 tsp. Kosher salt
3/4 c. white sesame seeds
Brownies
1 1/2 sticks salted butter (6 oz.)
6 oz. milk chocolate
2 oz. semi-chocolate
1 tsp. vanilla extract
1/2 c. tahini paste
2 large eggs, room temperature
1 large egg yolk, room temperature
3/4 c. granulated sugar
3/4 c. brown sugar, packed
3/4 c. sweet white rice flour
3 tbs. unsweetened coco powder
1/2 tsp. Kosher salt
Yields Approximately 12 bars.
For the Sesame Seed Topping
In a saucepan over medium-high heat, combine the water, brown sugar, and salt. Heat until mixture begins to boil. Add the sesame seeds and stir mixture frequently. Cook until liquid is mostly evaporated. Pour mixture onto a parchment paper- lined baking sheet and let cool. Break into pieces to serve.
Sesame Seed Topping
For the Brownies
Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe bowl, combine the butter and chocolate, microwaving in short bursts and stirring to melt the butter and chocolate. After chocolate is fully melted, stir in the vanilla extract and tahini paste. Set aside and let cool.
Beat the eggs and egg yolk until the eggs are frothy. Add the granulated sugar and brown sugar. Beat until the mixture is aerated and lighter in color. Add the chocolate mixture and mix to combine. In a bowl, sift together the sweet rice flour, coco powder, and kosher salt. Add the flour mixture in three additions, scraping the bowl after each addition. Pour batter into a parchment paper-lined 9×13 baking dish. Bake for 40-45 minutes until a toothpick comes out clean with just a few moist crumbs.
Sesame Brownies
Let brownies cool completely before cutting and serving with the sesame topping.
These shortbread bars are toasty from the brown butter and lightly sweet.
Brown Butter+Mizithra Cheese Shortbread c
Ingredients
1 c. salted butter 3/4 c. light brown sugar, packed 1 tsp. vanilla extract 2 c. All-Purpose flour 1/3 c. cornstarch 1/2 tsp. Kosher salt 1/2 tsp. ground nutmeg 1/2 c. Mizithra cheese, shredded 1 tbs. turbinado sugar 1/4 tsp. Kosher salt
Yields Approximately 16 bars.
To Make Brown Butter
Brown butter in mixing bowl.
In a light-colored pan, melt the butter over medium heat. Give the butter an occasional stir. The butter will start to bubble and foam. Once this happens, start stirring more frequently.
Butter is foaming.
The butter will start to darken and begin to smell nutty. Once the butter reaches the desired color, remove from heat and pour butter into a heat-safe container and allow to cool to room temperature. I poured my butter into the mixing bowl I planned to make the shortbread with.
To Make the Shortbread
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat the butter and brown sugar together until combined and the mixture is slightly lighter in color. Add vanilla extract and mix to combine. Scrape the bowl. In another small bowl, stir together the flour, cornstarch, 1/2 tsp. kosher salt, and the ground nutmeg. Add flour mixture to the bowl in two additions, scraping the bowl after each addition. Add the Mizithra cheese and mix until just combined.
Press the dough into a greased 9×13 pan. Dock the dough with a fork. Sprinkle the turbinado sugar and the 1/4 tsp. kosher salt over the dough. Bake for 24-27 minutes until golden brown. If the shortbread starts to get dark, cover it with some aluminum foil. Let shortbread cool before cutting and removing from the pan as the bars are soft and crumbly when warm.
The Recipe Hoard 