Ingredients
1 cup butter (2 sticks), melted or cooled
1 1/2 cups granulated sugar
1/2 cup whole milk
6 large eggs
6 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
4 cups confectioners’ sugar
9 tbsp water
1 cup sprinkles
Directions
1. Preheat oven to 375 degrees.
2. Whisk butter, sugar, milk, vanilla, and eggs in a medium bowl. Then mix flour, baking powder, in salt another bowl.
3. Combine both bowls into an even dough and let it sit for 5-10 minutes.
4. Roll dough into small circles and place 2 inches apart onto a cooking sheet.
5. Bake the cookies for 7-8 minutes and let them cool on a wire racked.
6. In a small bowl, whisk confectioner’s sugar and water until blended.
7. Dip top of each cookie into the sugar glaze and let them dry on wired racks.
8. Decorate the cookies with sprinkles.
From the kitchen of: Olivia Spark
Ingredients
1 1/2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
1 tbs sugar
1 1/4 cup milk
3 tbs melted butter
1 egg
1 cup blueberries
Directions
1. Whisk together dry ingredients (flour, baking powder, salt, and sugar) in bowl.
2. Add the egg, milk, and butter to the dry ingredients and mix until fully combined.
3. Add the blueberries to the pancake mix.
4. Turn the stove on medium heat and grease a non-stick frying pan.
5. Put 1/4 cup of batter onto the pan and cook until golden-brown.
From the Kitchen of: Marisa Petro
4 oz bittersweet chocolate
4 oz butter
3 large eggs
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1/2 teaspoon Instant coffee or espresso powder optional
1. Preheat the oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.
2. In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments, stiring after each.
3. In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.
4. Divide batter into ramekins and place them on a baking sheet. Bake for 12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.
5. Remove from the oven and serve immediately with ice cream.
Ingredients
1/2 cup butter, melted
1 cup tightly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 cup all-purpose flour
1/3 cup butterscotch chips (chopped walnuts or chocolate chips)
Directions
1. Preheat oven to 350°F (175°C).
2. Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk to combine.
5. Add the flour, baking soda, baking powder, and salt, and mix all together.
6. Add butterscotch chips or other mix-ins (up to 1 cup total).
7. Pour into the pan and spread evenly.
8. Bake for 18 to 25 minutes or until tester inserted into center comes out clean.
9. Allow to cool. Cut into squares or rectangles and serve.
1 ½ cups of pistachios
1 stick unsalted butter
3 eggs
1 cup of sugar
1 teaspoon of vanilla extract
3 ½ cups of all-purpose flower
1 teaspoon of baking powder
½ teaspoon of salt
1 bag of semi-sweet chocolate chips
1 Lay pistachios on cookie sheet and lightly roast in oven for 10 minutes.
2. In an electric mixer, beat butter until light and fluffy.
3. With the mixer running gradually add eggs, sugar, and vanilla; mix until creamed.
4. Add the flower, baking powder, and salt.
5. Mix dough until smooth. Use a wooden spoon, to mix in the pistachios until evenly mixed.
6. Put the dough on a lightly floured surface and cut in half.
7. Roll each half into a log, each 12” long and 1” high.
8. Place logs on ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown.
9. Let the logs cool for 5 minutes and then place on a cutting board.
10. Slice each log on a diagonal into 12” 1” thick pieces.
11. Put the cookies back on the sheet and bake for 5 minutes.
12. Turn the cookies over and back the other side for another 5 minutes.
13. Let cookies cool for 15 minutes.
14. Melt chocolate chips and pour in a large bowl.
15. When finish cooling, dip the bottom of the biscotti in the chocolate.
16. When chocolate sets, store cookies in an airtight container.
3 cups all-purpose flour
2/3 cups powdered sugar
1/2 tsp salt
12 tbsp unsalted butter
3 tbsp lemon zest
3 cups sugar
8 eggs
1 cup lemon juice (fresh)
Dash of vanilla (optional)
1. Heat oven to 350 and line a 9x13 baking dish with parchment paper.
2. Whisk together 2 1/2 cups of flour with powdered sugar and salt, then pour in melted butter and mix until combined. You can either do this by hand or with a stand mixer. A dash of vanilla can be added in with the butter at this step.
3. Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
4. While the crust is baking add sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don’t have a food processor just mince the zest and mix with the sugar in a bag or bowl
5. Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift the mixture together however the zesty sugar bits will need to get dumped out of the sifter as they might clog things up.
6. Pour in lemon juice and add eggs, then mix very well until completely combined.
7. Pour the filling onto the warm crust, then transfer to the oven and bake for about 25 minutes, turning halfway through the bake. Remove from the oven and allow to cool for an hour before chilling in the refrigerator for two hours
8. Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.
From the kitchen of: Jessica Holmes
Ingredients
Cake
1 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Chocolate Swirl
1 tablespoon cocoa powder, sifted
1 tablespoon milk
Directions
1. Preheat oven to 340°F. Grease and line a 9 by 5-inch loaf pan with baking or parchment paper.
2. In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
3. Add eggs, one at a time, and beat briefly to combine then scrape down the sides of the bowl.
4. Add flour, baking powder and salt. Start to mix on a low speed. Add milk. Continue to mix on low speed until the cake batter is smooth and creamy.
5. Transfer 1 cup of cake batter to a mixing bowl. Add cocoa powder and milk and gently stir by hand until combined.
6. Use a dessert spoon to gently dollop batter into your prepared tin, alternating between vanilla batter and chocolate batter. Keep layering until you’ve used all the cake batter, then gently smooth the top.
7. Bake for approximately 1 hour and 10 minutes.
8. Transfer cake to a wire rack to cool completely. Cut into thick slices to serve.
From the kitchen of: Crazy for Crust
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice (fresh squeezed is best if you can)
1/4 cup nonfat or 2% milk
1 egg beaten
2 tablespoons vegetable oil
4 teaspoons vanilla extract (divided)
2 tablespoons orange zest
1/2 cup maple syrup
1. Heat skillet over medium heat, or heat electric griddle to 350°.
2. Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl.
3. Whisk together orange juice, milk, egg, oil, 2 tablespoons vanilla extract, and orange zest in a small bowl.
4. Stir wet ingredients into dry ingredients until combined. Batter may be lumpy.
5. Spray cooking surface with nonstick cooking spray. Pour 1/4 cups of batter into the pan for each pancake.
6. Let the pancake cook until bubbles on top of the flip and cook until golden. Repeat with remaining batter until all pancakes are made.
7. Heat maple syrup in a small saucepan over low heat until just warmed. Remove from heat and stir in 2 teaspoons vanilla extract.
8. Serve warm pancakes with warm syrup on top.
1 cup Carolina rice
1/2 gallon of whole milk
8 ounces of sugar
3 eggs
2 tbsp of vanilla extract
1 pint of half & half
1. In a pot, bring the rice, milk, and sugar to a boil. Then, lower heat to a simmer.
2. Slowly stir the pot in intervals for 1 hour.
3. After 1 hour, beat the 3 eggs and add the vanilla and half & half into the pot.
4. Slowly bring to another boil, then simmer once more for a few minutes.
5. Remove from the heat and finally let the rice pudding cool.
From the kitchen of: Erren’s Kitchen
Ingredients
9 tablespoons butter salted or unsalted
32 ounces semisweet chocolate or dark chocolate, chopped
3 tablespoons golden syrup or light corn syrup
8 ounces chocolate chip cookies crunchy style not soft
1½ cups mini marshmallows
1. Put the chocolate in a heat-safe mixing bowl.
2. Melt the butter, and golden syrup or light corn syrup in a saucepan.
3. Once the butter melts, add it to the chopped chocolate and leave to sit a few minutes to melt the chocolate. Once the chocolate is soft enough, whisk the chocolate and butter mixture until smooth and glossy.
4. Scoop out about 1⁄4 of the melted mixture and spread it into the bottom of a 9-inch square silicone cake pan.
5. Put the cookies into a zip lock bag and then break them into chunks a rolling pin.
6. Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
7. Add the mixture to the pan and spread it with a rubber scraper.
8. Top with chopped nuts (if you are using them)
9. Refrigerate for 2 – 4 hours (or until firm) to set and cut into squares to serve.
From the kitchen of: Elisa Petro
Pepperidge farm hearty white sliced bread
1 egg
1/2 cup of heavy cream
1/2 cup of milk
¼ tsp of vanilla
Cinnamon Directions
1. Add and mix all ingredients in a bowl (besides the bread).
2. Dip one slice of bread on both sides.
3. Place the slice of bread on a butter coated pan.
4. Add more cinnamon on top.
5. Cook each side for approximately 2 min each.
6. Add powdered sugar, syrup, fruit, or nutella onto cooked french toast.
7. Repeat each step for 6-7 more slices of bread.
1 box Duncan Hines Devil’s Food cake mix.
1/2 cup vegetable oil.
2 large eggs.
1 cup confectioners’ sugar for rolling.
1. Preheat the oven to 350º
2. In a large bowl, stir Duncan Hines cake mix, oil, and eggs until well combined.
3. Shape dough into 1-inch balls.
4. Roll each ball in the confectioner’s sugar until well coated.
5. Place each dusted dough ball 2 inches apart on an ungreased cookie sheet.
6. Bake in a preheated oven for 8-10 minutes or until the center is just set.
2 1/4cups Gold Medal™ all-purpose flour
1teaspoon baking soda
1/2teaspoon salt
1cup butter, softened
3/4cup granulated sugar
3/4cup packed brown sugar
1egg
1teaspoon vanilla
2cups semisweet chocolate chips
1cup coarsely chopped nuts, if desired
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside
2. In a bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts
4. Onto ungreased cookie sheets, drop dough by rounded spoonfuls 2 inches apart.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container
