Recipes!

Going into the second half of the year, the cooler seasons are upon us. That means it is time to bust out all of our favorite layers to help us battle the crisp air. It’s a time when we all crave a little more warmth and all those things that bring us comfort. What better way to battle the chill than through a delicious drink layered with flavors?

INGREDIENTS

20 Ounces Milk 20 Ounces Cream 10 Ounces Dark Chocolate Chips 10 Ounces Hershey Caramel Kisses 1/2 Cup Pureed Pumpkin 1½ Tsp Pumpkin Pie Spice 1/4 Tsp Sea Salt

TOPPINGS

Whipped Cream Caramel Sauce Ground Sea Salt

DIRECTIONS

First step is to warm your milk and dark chocolate in your sauce pan over medium heat. Once it’s melted down, whisk in your cream and chopped up caramel chocolates. Once all of the chocolate is melted, you will then whisk in your pumpkin puree, pumpkin spice, and sea salt. Let it simmer for 2-3 minutes, stirring frequently until creamy. (Serves 5-10 people)

MORE CHEESE PLEASE

MASTERING THE ART OF THE CHARCUTERIE & CHEESE BOARDITEMS TO INCLUDE: 3-4 CHEESES, 2-3 ME ATS, 2-3 NUTS, 3-4 FRUITS, 1-2 S PRE A DS, 2-3 CRAC K E R S /BRE A DS, 2-3 VE G ETA BLES

CHOCOLATEESPRESSOLAYERED CAKE

INGREDIENTS

ESPRESSO CAKE

2½ CUPS ALL- PURPOSE FLOUR 1 TEASPOON BAKING POWDER 2 TEASPOONS BAKING SODA 1 TEASPOON SALT 1 TEASPOON CINNAMON ¼ TEASPOON GROUND NUTMEG ( IF USING FRESH NUT M E G, C U T I N H ALF ) 2 TABLESPOONS INSTANT ESPRESSO POWDER 3/4 CUP UNSWEETENED COCOA POWDER 2 CUPS SUGAR ½ CUP VEGETABLE OIL 1 CUP MILK, ROOM TEMPERATURE 1 CUP BREWED COFFEE, ROOM TEMPERATURE 2 EGGS, ROOM TEMPERATURE 2 TEASPOONS VA N I L L A

2 CUPS HEAVY CREAM 1 TABLESPOON INSTANT ESPRESSO POWDER, PINCH OF SALT 16 O Z SEMISWEET CHOCOLATE CHIPS

DIRECTIONSPREP: 15 MIN MIX TIME: 30 MIN SERVINGS: 12

Preheat the oven to 350 degrees F. Grease and flour two 8” round cake pans.

In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, cocoa, and sugar together. Stir to combine well.

In a separate bowl, add the oil, milk, coffee, eggs, and vanilla. Whisk well until completely combined.

Slowly add the flour mixture to the wet ingredients in three batches, mixing gently between each addition.

Evenly distribute the batter between the baking pans and bake for 25 - 30 minutes, or until toothpick comes out clean when inserted in the middle.

Allow to cool in the pans for about 20 minutes. Gently run a knife between the cake and pan, then gently remove and allow to cool completely on a wire rack. Cover and chill in the refrigerator for at least an hour, preferably overnight.

Heat the heavy cream, espresso powder, and salt in a saucepan until it is starts to boil. Remove from heat and add the chocolate. Allow to sit for 10 minutes, then stir to melt the chocolate and combine with the cream. Do not stir until after the 10 minutes or else the frosting will end up grainy! Chill in the refrigerator until completely chilled. At least 3 hours, preferably overnight.

Pour the ganache in a mixer and whisk on high until doubled in volume and light in color.

Cut the two cakes in half to make four even layers. Slather the whipped ganache on each layer of the cake and layer the cakes on top of each other. Run an offset spatula on the sides of the cake to smooth the ganache on the sides.

OUR BEST SELLER IS BACK IN STOCK FOR A LIMITED TIME!!

A GREAT TEE THAT GIVES BACK!

// INGREDIENTS // 6 oz Ginger Syrup 12 oz Sparkling Cider 12 oz Cranberry Juice One bag of frozen Cranberries One sliced Lime One bunch of Fresh Mint

1. Chill your glasses. 2. Place your festive holiday ice cubes in each of your glasses. 3. Pour in your drink mixture. 4. Dress your glasses with sliced limes, fresh mint, and a few tart cranberries. 5. For a more adult version with a kick, swap out the Sparkling Apple Cider with Hard Apple Cider.

// INGREDIENTS // 1 bag brussels sprouts½ pound bacon½ cup cranberries½ cup chopped walnuts1 clove minced garlic3 tablespoons maple syrup1 tablespoon olive oil1 tablespoon dijonDash of salt and pepper

PUMPKIN CREAM CHEESE MUffINS

PREP: 10 MIN BAKE: 20 MIN SERVE: 12 MUFFINS

1¾ cups all purpose flour 1 tablespoon pumpkin spice 1 teaspoon baking soda ½ teaspoon salt 1 (15 oz) can pure pumpkin puree 1 cup granulated sugar ½ cup packed brown sugar 2 large eggs ½ cup melted butter 1 tablespoon vanilla extract 8 oz cream cheese ¼ cup granulated sugar 1 large egg yolk 2 teaspoons vanilla extract

1. Preheat oven to 375°F. 2. Grease muffin pan. Set aside. 3. In large bowl, whisk together pumpkin, sugar, and brown sugar. 4. Beat in eggs, vegetable oil, and vanilla extract. 5. Slowly whisk in flour, pumpkin spice, baking soda, and salt until well combined. Fill muffin tins 3/4 full. 6. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolks, and vanilla extract. Beat until well combined. 7. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. 8. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. 9. Serve or store in an airtight container in the fridge.

CRANBERRY BLISS BARS

PREP: 10 MIN BAKE: 30 MIN SERVE: 12 BARS

// INGREDIENTS // For the Blondie 2 cups brown sugar 2 cups Bisquick 4 eggs 1 teaspoon vanilla 1 cup dried cranberries 3/4 cup white chocolate chips

For the Frosting 4 oz cream cheese (softened) 1 teaspoon vanilla 2 cups powdered sugar Juice of 1 lemon

For the Decoration ½ cup dried cranberries 2 oz white chocolate chips

// DIRECTIONS //

Mix together all the ingredients for the blondie and pour into a greased 11x13” pan, or two smaller pans. Bake at 350 for 30 minutes. Cool before frosting.

For the Frosting Mix together all ingredients until smooth and spread over cooled blondie. The frosting will be very creamy. Feel free to place in the refrigerator or freezer to harden a little before topping with decoration or serving. Although they are so good, it’s hard to wait, and I rarely do!

For the Decoration Cut blondie into bars. Sprinkle cranberries over the top. Warm the white chocolate chips in a microwave safe dish for 15 second intervals and stir in between. Make sure not to scorch chocolate. I only needed to heat mine for one interval. Drizzle over the top of the bars.