Desserts

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 chocolate...

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 bowl...

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 1/2-teaspoon...

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 cook...

Raspberry-Chocolate Chip Muffins

Raspberry-Chocolate Chip Muffins These tender, moist muffins, packed with chocolate chips, feature a bright red heart: fresh raspberries in the center. Topping1/2 cup flour (King Arthur Unbleached All-Purpose )1/4 cup sugar1/4 tsp cinnamonsalt (pinch)3 tbsp butter (melted)1/4 tsp vanilla extractBatter1/2 cup butter (melted)3/4 cup milk (preferably at room temperature)2 eggs (large, preferably at room temperature)1 3/4 cups flour (King Arthur Unbleached All-Purpose )3/4 cup sugar1 tbsp baking powder1/2 tsp salt1 1/3 cups chocolate chips24 to 36 raspberries (fresh or frozen whole ) Preheat the oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan, or lightly grease a silicone muffin pan.To make the topping: Mix the ingredients together until the mixture is very moist and...

Apple Sharlotka (Russian Apple cake)

Apple Sharlotka (Russian Apple cake)

Apple Sharlotka (Russian Apple cake) 6 large Tart Apples (such as Granny Smiths)3 large Eggs1 cup Granulated Sugar1 tsp Vanilla Extract1 cup All-Purpose Flour1 tsp Ground Cinnamon1 cup Powdered Sugar Preheat oven to 350 degrees.Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.)Pile the cut apples directly in the prepared pan.Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.Beat in vanilla,...

Dark Chocolate, Merlot & Tart Cherry Cookies

Dark Chocolate, Merlot & Tart Cherry Cookies

Dark Chocolate, Merlot & Tart Cherry Cookies 1 1/2 cups All-Purpose Flour3/4 cup Cocoa Powder1 tsp Salt1 tsp Baking Soda1 stick Butter (softened)3/4 cup Granulated Sugar3/4 cup packed Brown Sugar1 large Egg1 tsp Vanilla Extract1/2 cup Dry Red Wine (such as Merlot)8 oz Dark Chocolate (broken into chunks)1 1/2 cups Dried Tart Cherries Preheat oven to 375 degrees F.Combine flour, cocoa powder, salt and baking soda in a mixing bowl; set aside.Cream together butter, granulated and brown sugars until fluffy.Gently add in egg, vanilla and wine.Slowly in batches add the flour mixture until just combined.Fold in the chocolate and cherries.On a non-stick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other.Bake 8...