Cornflake-Chocolate Chip-Marshmallow Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2/3 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cups Cornflake Crunch
• 2/3 cup mini chocolate chips
• 1 1/4 cups mini marshmallows

Directions

1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
   
2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
   
3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
   
4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
   
5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
   
6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
   
   (http://www.marthastewart.com/274506/favorite-cookie-recipes/@center/859439/best-martha-stewart-show#865379)
   

Red Wine Chocolate Cake

Ingredients:

• 1 ½ cups whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• ¾ cup unrefined cane sugar
• ½ tsp salt
• 1 tsp vanilla powder

• 5 table spoons extra virgin olive oil
• ¼ cup strawberry jam
• 1 cup red wine

Preheat the oven at 150 degree Celsius.

Combine all the dry ingredients together in a bowl.  In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.

Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.

Let the cake cool well on a wire rack before you cut it.

Chewy Apricot Almond Cookies

Yield: 24 cookies

Ingredients

dry ingredients
• 1 1/4 cups rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
wet ingredients
• 1/4 cup almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup + 1/3 cup roughly chopped dried apricots, separated
• 5 dates, soaked for at least 1 hour, seeds removed
• 1/4 cup coconut oil, melted (at room temp)
• 1/2 cup coconut sugar
• 1 tablespoon flaxmeal
• 1 teaspoon vanilla extract
add-ins
• 2/3 cup vegan chocolate chips (optional)

Instructions

• Mix your almond milk and apple cider vinegar together. Set aside for at least ten minutes.
• Preheat oven to 350. Line two baking sheet with parchment paper. Set aside.
• In a large bowl, combine and thoroughly mix the dry ingredients. Set aside.
• In a food processor, puree 1/4 cup dried apricots and the dates until smooth. Add the coconut oil, coconut sugar, almond milk mixture, flaxmeal, and vanilla extract and puree until smooth.
• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the 3/4 cup of dried apricots and chocolate chips (if using).
• Using a tablespoon, scoop heaping spoonfuls of dough, use your hands to form round balls, then place them on the prepared baking sheets, about 12 per sheet. Use the bottom of a measuring cup to lightly flatten each cookie.
• Bake in the oven for 10 minutes, or until lightly browned around the edges. Remove from oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool and serve. Enjoy!

(http://keepinitkind.com/chewy-apricot-almond-oatmeal-cookies/)

Raspberry Meringue Kisses

 

Makes 3 to 6 dozen (depending on the how big you make them)

Ingredients

4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon raspberry extract (or another flavor, if preferred)
Food coloring, optional
1/4 to 1/2 cup chocolate chips, optional


Preheat oven to 175 degrees. Line two baking sheets with parchment paper or Silpat mats. Place chocolate chips about 1 1/2- to 2-inches apart on the sheet.

In a large bowl, or the bowl of a standing mixer, whisk together the egg whites, sugar, and cream of tartar.

Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 10 minutes. Transfer the bowl to the standing mixer (if you’re not using a standing mixer, just remove the bowl from heat and use a hand mixer), and whisk the mixture on high until stiff peaks form. Gently stir in the extract and food coloring, if using.

Fit a pastry bag with a Wilton #30 star tip (or comparable), fill with the meringue, and pipe small (3/4-inch-high) star shapes onto prepared baking sheets, centering each star on top of a chocolate chip. Refill bag as necessary.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

Recipe by Darla

(http://www.bakingdom.com/2011/01/sweet-chocolate-filled-raspberry-meringue-kisses.html)

Peanut Butter Chocolate Chip Muffins

vegan, makes 12 muffins
 
dry:
1 1/4 cups whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1/3 cup rolled oats

wet:
1/4 cup soy milk or water + 1 tsp chia seeds
1 large banana, mashed (or sub with 1/2 cup apple sauce)
3/4 cup agave syrup
1 tsp apple cider vinegar
1 tsp vanilla extract

warmed:
2-3 Tbsp virgin coconut oil (or another veggie oil)
4-5 Tbsp peanut butter

fold in: 1/2 cup dark chocolate chips, vegan

Directions:

1. Preheat oven to 350 degrees.
2. Combine the chia seeds + liquid, allow to sit and soak for a few minutes until seeds plump.
3. Combine dry ingredients in large bowl. Add in the wet ingredients including the chia seed mixture.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point - you don't want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees. Serve warm.

(http://kblog.lunchboxbunch.com/2012/09/peanut-butter-chocolate-chip-muffins.html)

Triple Berry Muffins

Preheat oven to 375

6T unsalted butter
1/3 c milk
1 egg
1 egg yolk
3/4 t vanilla

1 1/2 c flour
3/4 c sugar
1 1/2 t baking powder
3/4 t salt
1 cup mixed berries
3 T jam (any flavor)
_____

Crumble Topping
3 T cold unsalted butter, cut into 1/2" cubes
1/2 c flour
3 1/2 T sugar

______

Melt butter in saucepan over low heat.  Remove from stove, whisk in milk, egg, yolk, and vanilla.

In large bowl, whisk flour, sugar, baking powder and salt.  Add milk mixture and stir.  Fold in berries and jam.

In second bowl, make topping by combining cold butter, flour and sugar with fingers, pinching until a coarse crumb forms.

Fill lined muffin pans 3/4 full with batter, sprinkle generously with topping.  Bake 18-22 minutes, cool in pan on rack.

(http://augustfirst.typepad.com/augustfirst/triple-berry-muffins.html)

Sparkly White Chocolate Lemon Truffles

Yield: males about 30 truffles
Total Time: 2.5 hours

Ingredients:

10 ounces high-quality white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream
1 teaspoon corn syrup
1 drop lemon extract or pure lemon oil
the zest of half a lemon
white sanding sugar for coating

Directions:

Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.
Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the drop of lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.
Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. Roll them into balls and dip in the sanding sugar, coating completely. These hold up great at room temperature but I tend to store them in the fridge.

(http://www.howsweeteats.com/2012/12/sparkly-white-chocolate-lemon-truffles/)