Spicy Bacon Cheddar Muffins

Spicy Bacon Cheddar Muffins 3 pieces Bacon (thick cut, cooked and chopped)2 Cups Flour1 Tbsp Baking Powder1 Tbsp Sugar1 tsp Salt1 Tbsp Garlic Powder1/4 tsp Cayenne1/4 tsp Black Pepper1/4 tsp Paprika1 1/2 Cups Extra-Sharp Cheddar (packed Grated , divided 1 cup and ½ cup)4 Tbsp Unsalted Butter1 Cup Milk1 Egg (large)Parsley for sprinkling (optional) Cook the bacon; drain grease and set aside. Chop when cooled.Preheat oven to 425°.Line pans with muffin liners and spray them.In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder, cayenne, pepper, and paprika.Add in 1 cup cheese then add bacon. Stir until well combined.In a microwave safe bowl, melt butter and let cool slightly.Add milk to melted butter.Add egg to milk/butter mixture and...

Potato Cinnamon Rolls

Potato Cinnamon Rolls 4 ¼-4 ¾ cups All-purpose Flour1 pkg Active Dry Yeast1 Cup Milk1/3 Cup Butter1 Cup Mashed Potatoes1/3 Cup Sugar1 tsp Salt2 Eggs (beaten)½ Cup Brown Sugar1 Tbsp Ground Cinnamon¼ Cup Butter (softened) Directions:In a large bowl combine 1 1/2 cups of the flour and the yeast; set aside.In a microwave safe bowl, combine the milk and 1/3 cup butter and microwave until the butter melts.To a stand mixer bowl with a paddle, add the milk mixture, potatoes, sugar, and salt.Mix briefly to combine.Add the eggs and mix again to combine.Switch to a dough hook, and add the flour and yeast mixture; mix briefly.Add the remaining flour and mix on low until all is blended.Switch to a medium speed...

S’mores Bars

S'mores Bars Graham Base Ingredients:3 cups Graham Cracker Crumbs (from 18 whole graham crackers)½ cup Light Brown Sugar¼ tsp Salt14 tbsp Unsalted Butter (melted)Chocolate Layer Ingredients:2 ounces Milk Chocolate (finely chopped)14 oz Sweetened Condensed MilkMarshmallow Layer Ingredients:36 marshmallows (full size, about one 10-ounce bag) Directions:Preheat oven to 325 degrees F.Line an 8×8 baking pan with foil and spray foil with non-stick cooking spray.In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt and melted butter until all of the crumbs are evenly moistened.Turn out into the prepared baking pan and press evenly into a tight, compact layer.Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.Chocolate Layer Directions:Place the...

Old-Fashioned Spice Cake with Salted Cider Caramel Drizzle

Old-Fashioned Spice Cake with Salted Cider Caramel Drizzle Ingredients:1 1/3 Cup Evaporated Milk1 Tbsp plus 1 tsp Vinegar2 ½ Cup All-purpose Flour1 Cup Granulated Sugar1 Cup Raisins (if desired)¾ Cup Brown Sugar (packed)2/3 Cup Shortening1 tsp Baking Soda1 tsp Baking Powder1 tsp Salt¾ tsp Cinnamon¾ tsp All Spice (ground)½ tsp Cloves (ground)½ tsp Nutmeg (ground)3 EggsSalted Cider Caramel DrizzleIngredients:1 1/3 Cup Sugar¼ Cup Water3 tbsp Apple Cider (hard is okay too)½ Cup Cream¼ tsp Sea Salt Flakes Directions:Mix evaporated milk and vinegar; set aside.Preheat oven to 350°F.Grease a 9x13 pan (or 2-8" or 9" round pans).Combine the vinegar mixture and remaining ingredients.With an electric mixer beat on low for 30 seconds, scraping bowl frequently.Beat on high speed for 3 minutes, scraping...

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze Ingredients:Cookies:2 1/2 cups All-purpose Flour1 tsp Baking Powder1 tsp Salt1 stick Unsalted Butter (softened)2 Cups Sugar2 Eggs15 oz Whole Milk Ricotta Cheese3 Tbsp Lemon Juice1 Lemon (zested)Glaze:1 1/2 cups Powdered Sugar3 Tbsp Lemon Juice1 Lemon (zested) Directions:Cookies:Preheat the oven to 375°F.In a medium bowl combine the flour, baking powder, and salt. Set aside.Beat butter and sugar until light and fluffy, about 3 minutes.Add the eggs.Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.Add the dry ingredients.Bake for 15 minutes, until slightly golden at the edges.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.Glaze:Combine the powdered sugar, lemon juice, and lemon zest.Stir until smooth.Spoon about...

Pumpkin Cookies

Pumpkin Cookies Cookie Ingredients:2 ½ Cups Flour1 tsp Baking Powder1 tsp Baking Soda2 tsp Cinnamon½ tsp Nutmeg½ tsp Ground Cloves½ tsp Salt½ Cup Butter (softened)1 Cup Sugar½ Cup Brown Sugar1 Cup Canned Pumpkin Puree1 Egg1 tsp VanillaFrosting Ingredients:1/2 lb Powdered Sugar2 tbsp MilkPinch of cinnamon/nutmeg/cloves if wished Cookies Directions:Preheat oven to 350°F.Combine flour, powder, soda, cinnamon, nutmeg. Cloves, and salt; set aside.Cream together butter and sugars.Add pumpkin.Add egg.Add vanilla.Mix in dry ingredients.Drop by tablespoonfuls onto cookie sheet, flatten slightly.Bake for 15-20 minutes.Cool completely then frost.Frosting Directions:Combine ingredients to form a thick frosting. Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

Chocolate Hazelnut Brownies

Chocolate Hazelnut Blondies 1 stick butter (unsalted)1/2 cup dark brown sugar (packed)1/2 cup light brown (packed)1 1/2 tsp pure vanilla extract1 large egg + 1 large yolk (room temp)1 cup + 2 tbs all-purpose flour3/4 tsp kosher salt1/4 tsp baking powder1/2 cup toasted hazelnuts (roughly chopped)3.5 oz dark chocolate bar (roughly chopped)flakey sea salt (optional garnish) Heat oven to 350°FLightly grease an 8x8” square baking pan and line with two strips of opposing, overlapping pieces of parchment paper. Be sure to leave a little overhang as this helps during the removal process.Begin by browning the butterPut the stick of butter in a skillet set over medium heat. As the butter begins to melt, swirl the pan around to help the butter...

Balsamic Dressing

Balsamic Dressing ​ 4 oz Balsamic vinegar1 tsp kosher salt1 tbsp pepper1 tbsp Thyme2 tbsp Dijon mustard2 tbsp garlic (minced)2 tbsp pesto4 oz olive oil In a dressing bottle or bowl, combine vinegar, salt, pepper, thyme, dijon, garlic, and pesto.Shake or whisk to combine.Once salt has dissolved, add the olive oil and again shake or whisk to combine.

Spring Has Sprung

As spring gives way to summer temperatures and the sun decides to stick around for more than just a moment, my thoughts turn to being outside, nurturing my garden and eavesdropping on the gossip of neighborhood birds. I love the long hours of daylight and try to get as much done in my yard and garden as possible, which doesn’t leave much time for food preparation. One of my favorite go-to meals is a chicken salad. I can make up a big batch and eat on it for almost a week. It is quick, easy, and healthier than a drive-thru hamburger (a weakness, I must admit). Just the other day I wanted to make...

Apricot Pecan Chicken Salad

Apricot Pecan Chicken Salad Ingredients:1 chicken breast (tenderized)½ tsp salt½ tsp ground pepper (coarse)Aromatics to go in the bag:1 orange (juiced)1/2 lemon zest1 tbsp fresh parsley (chopped coarse)2 sprigs fresh tarragonSalad:½ cup water6 apricots (dried, cut in quarters)½ cup sweet onion1 stalk celery (cut lengthwise then diced small)½ cup mayonnaise (adjust to preference)orange zestFresh Tarragon to taste (coarsely chopped (I use three sprigs))Salt to taste (about ½ teaspoon)¼ cup pecans (toasted then chopped for garnish)12 red seedless grapes (cut in quarters (optional)) Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in <a href="https://functionjunction.com/?s=stasher+bag&post_type=product&type_aws=true" style="color:red;text-decoration:underline">Stasher Bag</a> with orange juice, lemon zest, chopped...

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