Chocolate Chunkies

These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.

Ingredients

1/2 c. salted butter, browned
1/2 c. dark brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tbs. milk powder
1 tsp. kosher salt
1 tsp. baking soda
2 c. all-purpose flour
1/2 c. toffee bits
1/2 c. tart dried cherries
3/4 c. milk chocolate, chopped
3/4 c. dark chocolate, chopped
1/4 c. white chocolate, chopped

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Ingredients

In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.

In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.

Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.

White Chocolate Brownies

These are sweet and gooey

Ingredients

8 oz. white chocolate, chopped
1 1/2 sticks butter, salted
2 large eggs, room temperature
1 large egg yolk, room temperature
1 1/4 c. granulated sugar
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
3 tbs. milk powder, toasted
1 tsp. kosher salt
1/2 c. white chocolate chips

Yields Approximately 24 bars

For Toasted Milk Powder

In a microwave-safe container, heat the milk powder in 30-60 second bursts, stirring frequently to prevent hotspots. The milk powder will start to brown as it heats. This process takes about ten minutes, depending on the microwave and how much you toast the milk powder. For these brownies, I toasted it to a light blond color. Allow milk powder to cool before using.

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe container, melt the butter and 8 oz. of white chocolate in 30 second bursts until chocolate is melted. Set mixture aside to cool.

Beat the sugar, eggs, and egg yolk together until mixture is frothy. Add the vanilla extract and cooled chocolate mixture and beat to combine. In a bowl, sift together the flour, milk powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.

Pour the mixture into a 9×13 baking pan lined with a greased piece of parchment paper. Bake for 45-50 minutes or until the brownies are firm to the touch and an inserted toothpick comes out clean. The white chocolate makes these behave differently from a regular brownie, so they may need more time to bake depending on the oven.

Coconut Pineapple Whip

This is perfect for a hot day.

Ingredients

3 c. pineapple juice
20 oz. frozen pineapple chunks
3/4 c. cream of coconut
1/4 tsp. kosher salt
4-5 c. vanilla ice t
maraschino cherries

Yields Approximately 6 3/4 cups of pineapple whip.

In a blender or food processor place all the ingredients except for the maraschino cherries and pulse until combined. Can be served immediately or chill to firm up the pineapple whip.

Banana Bubble Waffles

These waffles are not too sweet, perfect for lots of toppings.

Ingredients

1/4 c. salted butter, melted
1/2 c. brown sugar, packed
2 c. milk, room temperature
2 large eggs, room temperature
1 tsp. vanilla extract
1 1/2 c. mashed banana
2 1/2 c. all-purpose flour
2 tbs. baking powder
2 tsp. ground cinnamon
1 tsp. kosher salt
1/2 c. pearl sugar

Yields Approximately 6 Waffles

Plug in waffle maker and let it heat up as you make the batter

In a bowl, whisk together the butter, brown sugar, milk, eggs, vanilla, and bananas. In another bowl, sift together the flour, baking powder, cinnamon, and salt. Whisk the flour mixture into the wet ingredients until just combined. Add the pearl sugar and mix to combine.

Spray the waffle iron with non-stick cooking spray, then pour about 3/4 cup of batter into the waffle iron and cook according to the manufacturer’s instructions.

These are great topped with peanut butter, whipped cream, and bananas.

Tropical Banana Bread

This banana bread has pureed banana, pineapple, and mango to give it lots of fruit flavor.

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.

Nutter Butter Krispy Treats

Ingredients

1/2 c. salted butter
1/2 c. creamy peanut butter
1 tbs. coco powder
1 tsp. vanilla extract
16 oz. marshmallows
1 c. crushed nutter butter cookies
1 c. roasted peanuts
1/2 c. semi-sweet chocolate chips
7 c. rice cereal

Yields Approximately 24 bars

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.

Smoked Cinnamon Snickerdoodles

These warm cookies have a nice smoky taste.

Ingredients

For the Cookies

1/2 c. salted butter, softened
1 c. dark brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. orange zest
1 tsp. orange juice
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. smoked cinnamon
1 tsp. ground cinnamon
2 c. all-purpose flour

For the Sugar Mixture

Yields Approximately 2 Dozen Cookies

1/4 c. granulated sugar
1/4 tsp. kosher salt
2 tsp. smoked cinnamon

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla extract, orange zest, and orange juice and mix until combined.

In a bowl, sift together the salt, baking soda, cinnamon, and flour. Add the mixture to the wet ingredients a little at a time, stirring after each addition.

Using tablespoon-sized scoops of dough, roll each scoop in the sugar mixture and place onto a parchment paper-lined baking sheet. Lightly flatten each dough ball and sprinkle with additional sugar mix if desired.

Bake for 10-12 minutes until lightly firm to the touch.

Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Yields Approximately 24 slices.

Ingredients

For the Cake

2 c. dark brown sugar, packed
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. salted butter
1 c. half-and-half
4 tbs. coco powder
1/2 c. sour cream
2 large eggs
1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then pour over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

1/2 c. salted butter
4 tbs. coco powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
6 tbs. sour cream
7-9 c. powdered sugar, sifted
1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.

Root Beer Pulled Pork +Root Beer Coleslaw

This pork has a subtle root beer flavor and is made in the slow cooker. This would taste great as a sandwich or quesadilla.

Ingredients

For the Pulled Pork

2 lbs. pork loin
1/4. c. dark brown sugar
3 tbs. minced garlic
1 c. diced white onion
1 tsp. mustard powder
1 tbs. kosher salt
1 tsp. ground black pepper
1 tbs. juniper berries
1/2 tsp. ground thyme
1 tsp. ground rosemary
2 tsp. hot sauce
8 c. root beer

Combine all the ingredients in the slow cooker. Cook on high for 6-8 hours until the pork is shreddable.

For the Coleslaw

3 c. coleslaw mix
1/4 c. canola oil
1/2 c. root beer
1 tbs. horseradish mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper

Whisk together the canola oil, root beer, horseradish mustard, salt, and black pepper. Toss with the coleslaw mix and chill until ready to serve.

Root Beer Pulled Pork+Root Beer Coleslaw

Brown Butter+Cashew Krispy Treats

These krispy treats are warm and toasty thanks to the brown butter.

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

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.