Season’s Greetings In advance of the holiday season, I’d like to welcome you to our first edition, digital cookbook that YOU helped to create! Looks like there’s everything from comfort food to veggie dishes in here – a great mix. We’ve tried to organize the recipes into broad categories with a table of contents for quick reference. Whether you need to bring an appetizer or side to a holiday gathering you’re attending or are hosting your own party or decadent Sunday brunch, hopefully there’s something in here for you. Wishing you tons of comfort and joy this holiday season. Bon Appétit!
Nancy Greager 720.938.9001 • nancy@nancygreager.com • nancygreager.com
Starters & Soups Basil Hummus Beer Cheese Soup C’s Terrine Dates with Goat Cheese Green Chili Artichoke Dip Gueyere Mushroom Poppers Ollie’s Olives Pumpkin Curry Soup Tomato Soup
Salads & Sides Creamy Dijon Dill Potato Salad Gaot Cheese Mashed Potatoes Roasted Root Veggie Salad Kale & Brussels Sprout Salad Mizuna Lobster Mac & Cheese Roasted Cauliflower Yellow Squash Cauliflower
Sunrise & Sweets Cinnamon Rolls from Scratch Dark Chocolate Cupcakes Easy Fruit Tarts Overnight Oats Peanut Butter Cups Pumpkin Gingerbread Pumpkin Seed Brittle Spinach Egg Souffle
Starters & Soups
Basil Hummus
Beer Cheese Soup
Courtesy of Emily B
Courtesy of Katy F.
Ingredients: • 1 ½ cups cooked chickpeas, drained and rinsed • 1/3 cup of smooth tahini • 2 Tbsp olive oil • 2 Tbsp fresh lemon juice • 1 garlic clove • 1/2 tsp sea salt • 5 Tbsp water, or as needed to blend • 1/2 tsp Paprika • 1 container (2/3 ounce) of fresh basil, chopped • Warm pita bread and/or veggies for serving
Ingredients: • 1/2 cup butter • 1 onion, chopped • 1/2 cup carrot, chopped • 1/2 cup celery, chopped • 1/2 cup all-purpose flour • 2 cups chicken broth • 1 (12-ounce) Great Divide Hoss • 1 pound white cheddar cheese, shredded 2 cups half-and-half • 1 tsp dijon mustard • 1 tsp Worcestershire sauce • 1/2 tsp cayenne pepper
Preperation: 1. Blend until very smooth, adding water as needed to reach desired consistency. 2. Add basil and pulse blender until basil evenly distributed. 3. Transfer to serving dish, sprinkle with paprika for garnish.
Preperation: Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add the flour and cook for about 3 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Using an immersion blender, blend the soup until smooth. Season to taste with salt and pepper.
C’s Terrine Courtesy of Nancy G. Ingredients: • 1/4 cup pine nuts • 6-8 thin slices of Provolone (have deli slice thinly) • 8 ounces goat cheese, room temperature • 1/4 cup heavy cream • 1/4 tsp Italian seasoning • 1/4 tsp kosher salt • Freshly ground black pepper
• 4 Tbsp pesto (homemade or store-bought) • 10 oil-packed sun-dried tomatoes, well drained and finely chopped • Extra virgin olive oil for drizzling (flavored olive oil great too) • Freshly ground black pepper for garnish • Crackers or mini toasts for serving
Preperation: 1. In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don’t let them brown too much – they can easily burn!) 2. Line a 4.5” x 8.5” x 3.5” (or similar) rectangular glass or non-stick baking dish with pieces of plastic wrap. Be sure to cut a large enough pieces of plastic wrap that you have several inches of plastic wrap extended over the sides of the dish. 3. In a large mixing bowl with a fork, mash together the goat cheese, heavy cream, Italian seasoning, salt and a few grinds of black pepper. Mix until well blended. 4. Layer Provolone slices on bottom of lined dish, covering bottom completely. It’s okay if some of the slices come up the sides a bit. Spoon about 1/3rd of the goat cheese into the Provolone, pressing down gently with a spoon to pack the cheese into a thin, even layer. Then spread half of the sundried tomatoes onto the goat cheese and layer with half of the pine nuts. Add another layer of thin Provolone. Then add another 1/3rd of goat cheese and press down. Next layer with the pesto, making sure pesto is spread to outer edges on every side. Then top the pesto with another layer of Provolone. Then add remaining sundried tomatoes in another layer. Finally, add the remaining layer of goat cheese. 5. Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 3 hours until set and firm. 6. Thirty minutes before serving, remove terrine from refrigerator. Gently unfold the only top layer of plastic wrap. Take a plate that’s larger than the rectangular dish and place it on top of dish so top of plate is facing top layer of goat cheese. Holding both the plate and rectangular dish together, gently flip dish upside down onto plate. Do not remove dish at this point. Let sit for 25-30 minutes. Once time has passed and terrine has softened, gently remove dish by pulling upward away from plastic wrap. Then gently remove remaining plastic wrap. 7. Drizzle with a little olive oil, sprinkle with the remaining pine nuts, grind some black pepper on top to taste. Serve with crackers or small toasts.
Dates with Goat Cheese & Proscuitto Courtesy of L.F. Ingredients: • 1/3 cup soft herbed goat cheese (like Haystack Mountain) • 16 Medjool dates, pitted • 16 large basil leaves • 4 large, thinly-cut slices of prosciutto (cut each into 4 long strips for a total of 16 long strips) • 16 toothpicks soaked in water for 10 minutes Preperation: 1. Heat broiler to low. 2. Spoon goat cheese into each date (about 1 tsp goat cheese per date). 3. Then wrap each date with basil leaf and again with a prosciutto strip 4. Secure with wet toothpick 5. Place dates on baking sheet and broil for about 3 minutes until cheese melts 6. Transfer to platter and serve immediately
Green Chile Artichoke Dip Courtesy of Nancy G. Ingredients: • 1 cup Best Foods Real Mayonnaise (recommend this brand for best flavor) • 1 7-ounce can or 2 4-ounce cans diced, mild green chiles • 1 can artichoke hearts, drained and diced (not marinated) • 1 6-ounce container of shredded Parmesan cheese (shredded, not grated) • 1/4 tsp Cayenne pepper • 1/2 tsp Worcestershire sauce
Preperation: 1. Preheat oven to 350°F. Combine all ingredients except cheese in mixing bowl. Measure out ¼ cup of cheese, set aside. Fold remaining cheese into bowl, mixing fully with other ingredients. Transfer mixture into Pyrex or other baking dish that has lid. Top with mixture remaining Parmesan cheese and add lid. 2. Bake covered for 25 minutes. Remove lid and broil for another 3-5 minutes until top cheese is golden brown. Serve with blue corn chips, toasts or crackers. 3. Consider adding diced garlic clove, diced green onions or diced jalapenos, depending on desired heat. May be prepared ahead and refrigerated day before cooking and serving.
Gruyere Mushroom Poppers Courtesy of Gina H.
Ollie’s Olives Courtesy of Linda F.
Ingredients: • 1 ½ cups chopped mushrooms (Cremini work well) • 4 ounces Gruyère cheese, shredded • 1/2 of a white onion, finely chopped • 2-8 ounce cans of Pillsbury crescent dough sheets • 1/4 Tbsp butter • 1/4 Tbsp olive oil • 1/4 tsp dried rosemary • 1/4 tsp thyme • 1 tsp Chardonnay • Salt and pepper to taste • 2 ungreased cookie sheets
Ingredients: • 1 medium jar green olives, drained and finely chopped • 1 medium jar kalamata olives, drained and finely chopped • 4 celery stalks, finely chopped • 1 can (4 ounces) un-marinated mushrooms • 5 Pepperocini peppers, chopped • 4 cloves garlic, chopped • 1 tsp chopped basil • 1 tsp chopped oregano • 1 Tbsp shredded Parmesan cheese • 4 Tbsp olive oil • 4 Tbsp red wine vinegar
Preperation:
Preperation:
1. Preheat oven to 375°F.
Combine all ingredients. Refrigerate overnight, serve with crackers.
2. In a skillet, heat oil and butter over medium heat. Add onions and sauté for a few minutes until softened. Add mushrooms, rosemary, thyme, wine, salt & pepper and sauté until all liquid cooks off. Remove from heat, set aside. 3. Unroll cans of the dough onto ungreased cookie sheet. Spread or roll dough out to flatten a bit. Cut the dough into 6 squares each per can. 4. Place 1 tsp of cheese into center of each square. Then spoon 1 tsp-sized dollop of mushroom mixture on top of cheese. Take one corner of dough square, fold it over the mixture to meet other corner, creating triangle. Press all edges down. Repeat for each square. 5. Bake 10-13 minutes until golden brown.
Keeps well refrigerated.
Pumpkin Curry Soup Courtesy of K.L. Ingredients: • 1 medium onion, chopped • 2 medium leeks (white part only), chopped • 1 clove garlic, chopped • 1 15-oz can of pumpkin puree • 4 cups canned chicken stock • 1 cup half and half • 2 tsp curry powder • 1/2 tsp cumin
• • • • • • •
1/4 tsp ground ginger 1/4 tsp cayenne pepper 1 bay leaf 2 Tbsp unsalted butter 2 Tbsp olive oil Salt and pepper Fresh cilantro
Preperation: In a soup pot, melt butter together with oil until hot. Add onion, leeks, and garlic, and sauté for five minutes. Add curry powder, cumin, cayenne pepper, a dash of salt and pepper, and stir. Add pumpkin, chicken stock, and the bay leaf, and stir to combine. Simmer for 15 - 20 minutes. Remove mixture from stove and process with an immersion blender until smooth. Return pot to stovetop and add half and half. Adjust seasonings, and simmer for another five minutes. Serve in bowls, and top with fresh cilantro.
Tomato Soup Courtesy of Brad H. Ingredients: • 4 Tbsp extra virgin olive oil • 3-4 large carrots, peeled and diced • 1 large yellow onion, diced • 32-ounce can of plum tomatoes, like San Marzano • ½ pound unsalted butter • Sea salt to taste • Plain or flavored olive oil for garnish (I like garlic flavored) Preperation: In large pot, heat 4 Tbsp olive oil over medium heat. Add carrots and turn to low heat until carrots turn lighter in color. Add the onions and cook uncovered for 10 more minutes. Add tomatoes and simmer for 30 minutes on low heat. Remove from heat, let rest and allow to cool. Ensure soup is completely cooled. Fill a blender 2/3 full with tomato soup and half of the butter. Puree until very smooth, then transfer to new large pot. Repeat blending remaining butter and soup until all has been processed and transferred to new pot. Season with sea salt and stir. Serve with drizzle of olive oil.
Salads & Sides
Creamy Dill Potato Salad Courtesy of D.H. Ingredients: • 3 pounds Yukon gold potatoes, peeled • Kosher salt and freshly ground black pepper • 2 stalks celery • 1 cup mayonnaise • 1/2 of small red onion, finely chopped (about 1/2 cup) • 1/4 cup tightly packed chopped fresh dill • 1 to 2 Tbsp vinegar • 1/2 lemon, juiced • 1 tablespoon grainy or regular Dijon mustard Preperation: 1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. 2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes.) 3. Cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. 4. When they’re cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance.
Goat Cheese Mashed Potatoes Courtesy of “Make It Ahead” by Ina Garten Ingredients: • 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks • 5 large garlic cloves, peeled • Kosher salt and freshly ground black pepper • 7 to 8 ounces garlic-and-herb goat cheese, at room temperature • 4 Tbsp (1/2 stick) unsalted butter, at room temperature • 1 ½ cups sour cream • 1/2 cup half-and-half or milk • 1/2 cup freshly grated parmesan cheese Preperation: 1. Preheat the oven to 375°F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender. 2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth. 3. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
Roasted Root Veggie Salad Courtesy of Maura McEvoy Ingredients - Vegetables: • 1 pound medium beets, with 1 inch of the stem attached • 1 pound carrots, peeled and cut into 1 1/2-inch pieces • 1 pound parsnips, peeled and cut into 1 1/2-inch pieces • 1 pound turnips, peeled and cut into 1 1/2-inch pieces • 3 Tbsp vegetable oil • 3 small white onions (about 3/4 pound), cut into 2-inch wedges • Salt and freshly ground pepper • 3 Tbsp honey, warmed • 1 Tbsp chopped sage leaves • 4 ounces fresh goat cheese, at room temperature • 1/4 cup minced fresh herbs, such as chives, tarragon and flat-leaf parsley • 2 Tbsp extra-virgin olive oil Ingredients - Salad: • 1 pound medium beets, with 1 inch of the stem attached • 1 pound carrots, peeled and cut into 1 1/2-inch pieces • 1/4 cup extra-virgin olive oil • 2 Tbsp sherry vinegar • 1 large garlic clove, minced • 1 Tbsp minced herbs, such as chives, tarragon and flat-leaf parsley • Salt and freshly ground pepper • 4 cups packed arugula leaves (from two 4-ounce bunches)
Preperation: 1. Preheat the oven to 400°F. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces. 2. Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans. 3. In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper. 4. In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.
Notes: The herbed goat cheese and the vinaigrette can be refrigerated overnight. Bring the goat cheese to room temperature before serving the salad. The vegetables can be roasted earlier in the day and kept at room temperature.
Kale & Brussels Sprout Salad Courtesy of M.D. Ingredients: • 1/4 cup fresh lemon juice • 2 Tbsp Dijon mustard • 1 Tbsp minced shallot • 1 small garlic clove, finely grated • 1/4 tsp kosher salt plus more for seasoning • Freshly ground black pepper • 2 large bags of kale, center stem discarded, leaves thinly sliced • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife • 1/2 cup extra-virgin olive oil, divided • 1/3 cup almonds with skins, coarsely chopped • 1 cup finely grated Pecorino
Preperation: 1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. 2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. 3. Slowly whisk remaining olive oil in cup into lemonjuice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. 4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Mizuna Lobster Mac n’ Cheese Courtesy of Frank Bonanno, Mizuna
Ingredients: • Salt • 2 (1 ½ pound) lobsters • 1/2 cup white wine • 1/2 cup white wine vinegar • 1 Tbsp black peppercorns • 1 large shallot, sliced • 1/2 cup heavy cream • 12 ounces high quality butter, cubed
• • • • • • • •
12 ounces elbow pasta Lobster shells (from above) 2 cups vegetable oil 1 Tbsp paprika 4 ounces high quality butter 8 ounces mascarpone Freshly ground white pepper Chervil, to garnish
Preperation - Lobster: Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil. Preperation - Beurre Blanc: Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use. Preperation - Pasta: Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use. Preperation - Lobster Oil: Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter. In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.
Roasted Cauliflower
Yellow Squash Casserole
Courtesy of C.H.
Courtesy of AllRecipes.com
Ingredients: • One head of cauliflower • 2 Tbsp extra virgin olive oil • 1/2 cup of plain Greek yogurt • 1 Tbsp smoked Paprika • Sea salt to taste • Coarse black pepper to taste • 1 Tbsp fresh lime juice • 1/2 cup chopped cilantro
Ingredients: • 4 cups sliced yellow squash • 1/2 cup chopped onion • 35 buttery round crackers, crushed • 1 cup shredded Cheddar cheese • 2 eggs, beaten • 3/4 cup milk • 1/4 cup butter, melted • 1 tsp salt • Ground black pepper to taste • 2 Tbsp butter
Preperation: 1. Preheat oven to 425°F. Make sure rack is in top position. 2. Mix olive oil, yogurt, paprika, salt and pepper in large mixing bowl, set aside. 3. Cut cauliflower into small chunks. Add to large bowl and coat cauliflower with sauce. 4. Transfer cauliflower on baking sheet and roast for 20 minutes, turning pieces once at 10-minute mark. 5. Garnish with freshly squeezed lime juice and chopped cilantro.
Preperation: 1. Preheat oven to 400°F. 2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. 3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9 x 13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 4. Bake in preheated oven for 25 minutes, or until lightly browned.
Sunrise & Sweets
Cinnamon Rolls Courtesy of L.F. Ingredients - Dough: • 3 1/2 cups all-purpose flour, plus more for rolling • 2 1/4 teaspoons rapid-rise yeast • 1/3 cup sugar • 2 large eggs, room temperature, beaten • 1 cup whole milk • 4 Tbsp unsalted butter, plus more for greasing pan • 2 tsp ground cinnamon • 1 tsp kosher salt • Vegetable-oil cooking spray Ingredients - Filling: • 1 1/4 cup packed dark-brown sugar • 2 Tbsp ground cinnamon • 1/2 tsp ground nutmeg • 1/8 tsp kosher salt • 6 Tbsp unsalted butter, room temperature • 2 cups chopped, lightly toasted pecans Ingredients - Glaze: • 1 cup powdered sugar • 1 Tbsp plus 2 tsp whole milk • 1/4 tsp vanilla extract • Pinch kosher salt Preperation: 1. In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer). 2. Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
3. Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. 4. While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment. Make the filling: 5. Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl. Make the glaze: 6. In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt. Assemble and bake: 7. Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16x12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices. 8. Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. 9. Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.
Note: Rolls can be assembled, arranged in pans, covered with plastic wrap, and refrigerated for several hours or overnight. If refrigerated, allow to come to room temperature for about 2 hours, watch for second rise (rolls should almost double in volume), and then bake.
Dark Chocolate Cupcakes Courtesy of Anonymous
Ingredients - Cupcakes: • 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes • 1 3/4 cups sugar • 2 cups all-purpose flour • 3/4 tsp baking soda • Pinch fine salt • 1 bottle stout beer (Recommendation: Great Divide Yeti) • 1 Tbsp vanilla extract • 1 stick butter, melted • 4 large eggs • 3/4 cup sour cream Ingredients - Frosting • 1 cup butter • 2 cup powdered sugar • 1/2 cup unsweetened cocoa • 1/4 cup milk In a mixture, cream butter until light and fluffy. Add the sugar and cocoa and continue to blend. Add the milk and whip until its well combined.
Preperation: 1. Preheat oven to 350°F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. 2. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. 3. Gradually mix the dry ingredients into the wet mixture. 4. Lightly grease 18 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 to almost full. 5. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. 6. Cool before turning out. 7. In a mixer, cream butter until light and fluffy. Add the sugar and cocoa and continue to blend. Add the milk and whip until well combined.
Easy Fruit Tarts
Overnight Oats
Courtesy of Susan M.
Courtesy of 5-Ingredient Vegan Cooking by Kate Friedman
Ingredients: • 1 8-ounce package cream cheese, softened (use full fat, Philadelphia) • 1 7-ounce jar marshmallow creme • 1-2 cups of assorted berries or fruit of choice for topping (strawberries, peaches, blueberries, pears, raspberries, kiwis, etc) • Premade miniature tart shells or phyllo cups
Preperation: 1. In bowl, beat cream cheese until fluffy, add marshmallow crème, and mix in until evenly blended. Spoon mixture into each shell or cup, filling about ¾ of the way full. Place in shells or cups the refrigerator for at least an hour to chill. 2. Just before serving, prepare & slice fruit. Place assorted fruit on top of each shell or cup (fun spin for children is to make smiley faces with the fruit).
Ingredients: • 1/2 cup rolled oats • 1/2 cup oat milk • 1 Tbsp maple syrup • 3 Tbsp peanut butter • 1/4 tsp salt • 3 Tbsp of strawberry jam
Preperation: 1. Fill the bottom of 8-ounce Mason jar with oats. Add oat milk. 2. Stir in peanut butter, maple syrup and salt. 3. Put lid on Mason jar and refrigerate overnight. 4. In the morning, gently stir oats and heat in microwave for 30 seconds at a time until warmed. 5. Add the jam and enjoy!
5-Ingredient Chocolate Peanut Butter Cup Courtesy of Leslie W. Ingredients: • 1/3 cup (85g) all-natural peanut butter, or nut butter of your choice • 1 tablespoon plain or vanilla collagen peptide powder • 1 1/2 tsp honey • 1 tsp vanilla extract • 9 ounces (255g) 70% dark chocolate, chopped
Preperation: 1. Line a 12-well muffin tin with paper liners and set aside. In a small bowl combine the peanut butter, collagen powder, honey and vanilla, stirring until smooth. Set aside in the refrigerator. 2. Place the chocolate in a microwave-safe bowl and heat on 60% power in 1-minute increments, stirring between cooking times, until all the chocolate has melted, 3-4 minutes. Alternatively, melt the chocolate in a metal bowl set over a pot with a few inches of simmering water on the stove, stirring until smooth. (Be sure not to get any steam or water in the chocolate or it will seize.) 3. Spoon about 1 teaspoon of the chocolate into the paper liners, spreading the chocolate to the edges. Using a 1/2 teaspoon measure, put a heaping spoonful of the peanut butter mixture in the center of each muffin cup. Spoon the remaining chocolate over the peanut butter, about 2 teaspoons per muffin cup. 4. Refrigerate until the chocolate is set, about 4 hours. Remove the peanut butter cups (still in their liners) from the muffin tin and store in the refrigerator in an airtight container for up to two weeks.
Pumpkin Gingerbread Courtesy of AllRecipes.com
Preperation: 1. Preheat oven to 350°F. Lightly grease two 9x5 inch loaf pans.
Ingredients: • 3 cups sugar • 1 cup vegetable oil • 4 eggs • 2/3 cup water • 1 (15-ounce) can pumpkin puree • 2 tsp ground ginger • 1 tsp ground allspice • 1 tsp ground cinnamon • 1 tsp ground cloves • 3 ½ cups all purpose flour • 2 tsp baking soda • 1 ½ tsp salt • 1/2 tsp baking powder
2. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.
Pumpkin Seed Brittle
Preperation:
Courtesy of AllRecipes.com Ingredients: • Nonstick vegetable oil spray • 1 cup sugar • 1/2 cup light corn syrup • 1 cup raw shelled pumpkin seeds (pepitas) • 2 Tbsp unsalted butter • 1 tsp kosher salt • 3/4 tsp baking soda • 1/8 tsp ground cinnamon • 1/4 tsp flaky sea salt Special Equipment: • A candy thermometer
3. In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between pans. 4. Bake in preheated oven until toothpick comes out clean, about an hour. Note: Can also make 7 mini loaves from above.
1. Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3–4 minutes. 2. Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3–4 minutes. 3. Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.
Spinach Egg Souffle Courtesy of Marilyn D. Ingredients: • Approximately 10 slices of sourdough bread, cubed and crusts removed. (I use Hawaiian bread or challah) • 1 pound of cheese shredded. (I use gruyere, mozzarella, cheddar and parmesan) • 6 eggs beaten • 3 cups milk • 1 Tbsp Dijon mustard • 1 cup (after it’s cooked) chopped fresh spinach (cooked and very well drained) • Salt and pepper • Sundried tomatoes (About 10, cut into halves or quarters)
Preperation: 1. You can also add other favorite ingredients like kalamata olives, green chilies etc. 2. Place bread in a buttered pan (approx 9x13) then top with all cheese. 3. Beat eggs, milk, mustard, salt and pepper together. Stir in spinach and sundried tomatoes and pour over bread mixture. Refrigerate overnight. Remove from fridge about 30 minutes to an hour before putting in the oven but not necessary. 4. Bake uncovered at 325°F for 55 minutes. Let stand for 15 minutes before serving. Note: Sometimes I add more eggs if it doesn’t seem to be moist enough. I just beat a few more eggs and add some milk then pour over it (I even do it right before I put it in the oven than next day if it looks like it needs it).