in Dessert.

Spiderweb Chocolate Tart Recipe

Spiderweb Chocolate Tart Recipe

Ingredients

Crust and Filling
  • 1 1/2 cups oreo crumbs
  • 4 tbsp butter, melted
  • 6 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup cocoa
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 6 oz Cool Whip (about 2 cups)
Chocolate Ganache
  • 1/4 cup heavy whipping cream
  • 3 oz semi sweet chocolate chips (a little more than 1/2 cup)
White Chocolate Ganache
  • 1 tbsp heavy whipping cream
  • 2 oz white chocolate chips (a little more than 1/4 cup)
Spiders
  • 4-5 oz orange wilton candy melts, plus additional for spider bodies
  • handful of chocolate chips, for eyes

Instructions

1. In a medium bowl, combine the Oreo crumbs and melted butter.
2. Press the crumbs into the bottom and up the sides of a greased 9-inch tart pan with a removable bottom. Set aside.
3. In a large bowl, combine the cream cheese, sugar, cocoa, vanilla extract and milk. Beat until smooth.
4. Fold in the Cool Whip.
5. Spread the cream cheese mixture evenly on top of the crust.
6. To make the chocolate ganache, combine the heavy cream and chocolate chips in a bowl and heat on 15 second intervals, stirring between, until melted. Pour ganache over tart filling and spread evenly.
7. To make the white chocolate ganache, combine the heavy cream and white chocolate chips in a bowl and heat on 15 second intervals, sitting between, until melted. Put ganache into a piping bag with a small round tip (or a ziplock bag with a corner cut off) and starting from the center of the tart, pipe a spiral from the middle of the tart out to the outside edge.
8. Use a toothpick to draw the lines, starting in the center of the tart and pulling outward to the edge. I made 8 lines.
9. To make the spiders, melt the orange candy melts and place into a piping bag with a small round tip (I used a Wilton 4). You could also use a ziplock bag with a corner cut off. Pipe the legs in the shape of an “L”. You’ll need 6 legs per spider, for about 4 or 5 spiders
10. Once the legs are made and cooled, set out 4 or 5 circle candy melts for the bodies. Working with one leg at a time, pipe a small dot of melted orange candy melt onto the side of the body and place a leg is position. Hold it in place for about 30 seconds, or until you can take your hand away and it stays in place. Add 3 legs to each side of the body.
11. To make the eyes, microwave the chocolate chips on 10 second intervals, stirring between, and pipe the eyes onto the bodies.
12. Refrigerate until ready to serve.

 

 

Cinnamon Pecan Coffee Cake Recipe

Cinnamon Pecan Coffee Cake Recipe

Ingredients:

COFFEE CAKE:

  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, optional

PECAN MIXTURE:

  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pecans, chopped or your choice of nuts

Instructions

  1. Preheat oven to 350F degrees. Spray 9×9 inch pan with non-stick cooking spray and sprinkle with a light dusting of flour onto the bottom of the pan. Set aside.
  2. In a small bowl, mix sugar, cinnamon, and chopped pecans together to make pecan mixture. Set aside.
  3. Using an electric or stand mixer, cream together butter and sugar.
  4. Add beaten eggs and vanilla extract. Set aside.
  5. In a large bowl, whisk together baking soda, flour, and baking powder. Add dry ingredients to mixture and combine.
  6. Add sour cream and mix until combined.
  7. Place half of the batter into prepared pan and sprinkle the top of the batter with half of the pecan mixture. Add remaining batter to pecan mixture and sprinkle the remaining pecan mixture on top of batter.
  8. Use a knife to swirl the top of the batter. Bake for 40 minutes. Using a sifter, sprinkle the top of the coffee cake with powdered sugar. Let cool completely before cutting into squares.
 
in Drinks.

Berry Green Smoothie Recipe

Berry Green Smoothie Recipe

Ingredients:

  • 1 1/2 cups vanilla almond milk*
  • 2 cups baby spinach
  • 2 Tablespoons avocado
  • 1 teaspoon raw agave
  • 2 cups frozen fruit (I used the strawberry, banana, peach blend.)

Instructions:

  1. Place all ingredients into blender (liquid ingredients first).
  2. Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.
  3. Serve and enjoy!
 

Tex-Mex Mashed Potatoes Recipe

Tex-Mex Mashed Potatoes Recipe

Ingredients

  • 3 pounds red (or Yukon Gold) potatoes, roughly cut into 1-inch pieces
  • 4 tablespoons (¼ cup) butter, divided
  • 1 small white onion, peeled and diced (about 1 cup)
  • 1 small green bell pepper, cored and diced (about 1 cup)
  • 1 small red bell pepper, cored and diced (about 1 cup)
  • 1 jalapeno, seeded and finely diced
  • 2 (4-ounce) cans Old El Paso chopped green chiles
  • 1 ½ cups shredded sharp cheddar cheese
  • ¾ cup milk, warmed (add more if needed)
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon black pepper, or more to taste
  • (optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese)

Instructions

  1. Add potatoes to a large stockpot and cover with water.  Heat over high heat until the water reaches a boil.  Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork).  Drain, and then return the potatoes to the stockpot.
  2. Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted.  Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally.  Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally.  Stir in the green chiles.  Remove pan from heat and set aside.
  3. When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot.  Then use a potato masher to mash the potatoes and stir the mixture together until combined.  Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
  4. Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.
 
in Dessert.

Caramel Apple Blondies Recipe

Caramel Apple Blondies Recipe

Ingredients
  • 1 stick salted butter
  • 1 cup all-purpose flour
  • 1½ tsp pumpkin spice
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup chopped walnuts, plus ¼ cup walnut halves
  • 2 large firm-sweet apples (about 1 pound) peeled and cut into ½-inch cubes
  • 20 meltable caramel candies
Instructions
  1. Preheat the oven to 350 degrees F. Line a 8″ x 8″ pan with parchment paper and set aside.
  2. In a small saucepan over medium-low heat, brown the stick of butter. The butter is ready when it is hazelnutty in color and smell. Do not burn the butter! Remove from heat and let cool.
  3. In a medium-sized bowl, whisk the flour, pumpkin spice, baking powder, salt, and baking soda together. In a large bowl, beat together the cooled browned butter, both sugars, and egg with a hand mixer until creamy and well-combined. Fold the chopped walnuts and apples in to the butter mixture. Then, add in the flour mixture a bit at a time, folding in until just combined.
  4. In your prepared pan, spread the batter evenly. Set aside.
  5. In a small, microwave-safe bowl, microwave the caramel candies for 30 seconds. Remove the candies from the microwave, stir, and microwave for 30 more seconds. Stir and then drizzle the melted caramel over the batter. Top with the walnut halves.
  6. Bake the blondies for 40 minutes, or until golden and set in the middle. They will stay moist and soft, but you don’t want them to wiggle when removing from the oven. Cool in the pan for 30 minutes, then lift the blondies out of the pan by gripping the edges of your parchment paper. If you’d like, drizzle additional melted caramel on top before serving. Cut into small bars and serve.
 
in Dessert.

Oatmeal Chocolate Cranberry Bars Recipe

Oatmeal Chocolate Cranberry Bars Recipe

Ingredients
  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 1 – 2 cups cranberry sauce
  • 1 cup white chocolate chips
  • 1 cup dark chocolate chips
  • ¼ cup heavy cream or milk, divided, to thin chocolate for drizzling
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12 x 8″ baking pan with nonstick spray and line with parchment paper.
  2. In a large bowl, whisk together the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix in the butter, cutting it in until all of the crumbs are pea-sized or smaller and can be pat together easily into a crust.
  3. Add slightly more than half of the oat mixture to the prepared baking pan and press down evenly to create the bottom layer of the oatmeal bars. Spread the cranberry sauce in a thin layer on top.
  4. Sprinkle the remaining oatmeal mixture on top and then sprinkle with about a third of the white chocolate and dark chocolate chips. Bake 25-30 minutes, or until the oatmeal bars are golden brown and cooked through.
  5. As the bars cook, prepare the chocolate for drizzling. Melt the dark chocolate and white chocolate separately using your preferred method. I personally use the double-broiler method, which entails adding 2 inches of water to a pan and placing a larger, heat-safe metal bowl over the top so that the water does not touch the bowl. Then, the pan is heated over low heat and the dark chocolate chips and about 2 tablespoons of milk or cream are added to the bowl on top. Stirring often, allow the chocolate to melt completely, and then transfer to an icing bottle. Repeat with the white chocolate chips.
  6. After the bars have finished baking, remove from the oven and drizzle the dark chocolate over them, and then do the same with the white chocolate. Let the chocolate set and the bars cool completely in the pan. After they come to room temperature, refrigerate for at least 30 minutes.
  7. Remove from the pan by pulling up the parchment paper lining, and then cut into bars.
  8. Serve immediately or cover and refrigerate/freeze. If freezing, thaw at room temperature before serving.
 
in Breakfast.

Cinnamon Apple Syrup Recipe

Cinnamon Apple Syrup Recipe

Ingredients
  • 3 tart apples, peeled and diced
  • 3/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 ½ teaspoons cornstarch dissolved in 1/3 cup water
  • 1 teaspoon ground cinnamon
Instructions
  1. In a saucepan, combine all of the syrup ingredients except for the apples. Bring to a boil, stirring to dissolve sugar and melt butter.
  2. Boil for 1 minute then reduce heat to medium and add apples. Simmer for 10 minutes, or until apples are desired tenderness. Depending on how much moisture your apples release, you may need to stir in an additional tablespoon or so of water to reach desired consistency.
  3. Serve over pancakes, waffles, French toast, oatmeal or ice cream.
 
in Breakfast.

Creamy Spinach and Potato Breakfast Casserole Recipe

Creamy Spinach and Potato Breakfast Casserole Recipe

Ingredients
  • 1½ tablespoon olive oil, divided
  • ½ cup diced yellow onions
  • 8 ounces raw 99% lean ground turkey
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • 3 ounces fresh baby spinach leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh sage
  • 2 large eggs
  • ⅓ cup fat free milk
  • ⅔ cup grated raw potatoes, without skin
  • ½ cup shredded low moisture Mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
  2. Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
  4. In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
  5. Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.
 

Creamy Pumpkin Spaghetti with Garlic Kale Recipe

Creamy Pumpkin Spaghetti with Garlic Kale Recipe

Ingredients
For the Pumpkin Sauce
  • 1 cup sun dried tomatoes packed in oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 sage leaves, minced
  • 1½ cups pumpkin puree
  • 1 cup tomato puree or tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • ½ cup cream or half and half
  • teeny tiny pinch of cinnamon
For the Pasta
  • 8 ounces bucatini, perciatelli, or spaghetti (I used DeLallo perciatelli)
  • 1 lb. lean ground turkey
  • 1 onion, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
For the Garlic Kale
  • 2 tablespoons garlic infused olive oil (see notes)
  • 1 bunch kale, stems removed, leaves chopped
  • Manchego or Parmesan cheese for topping
Instructions
  1. In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.
  2. Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
  3. Heat the olive oil over medium heat. Add the kale and saute until wilted.
  4. Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.
 
in Dessert.

Turtle Chocolate Layer Cake

Turtle Chocolate Layer Cake

Ingredients

Chocolate Cake
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup boiling water
Caramel Sauce and Icing
  • 1 1/2 cups sugar
  • 9 tbsp salted butter, cubed, room temperature
  • 3/4 cup heavy whipping cream, room temperature
  • 4 cups powdered sugar
  • 2-3 tbsp milk
Chocolate Ganache
  • 9 oz semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
 Additional
  • 3/4 cup chopped pecans

Instructions

To make the chocolate cake layers:
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add water. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
While cakes cool, make the caramel sauce and icing:
7. Pour sugar into an even layer in a large saucepan.
8. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
9. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
10. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
11. Slowly pour the heavy cream into the caramel and whisk until incorporated.
12. Cool for about 10-15 minutes before using.
13. Set aside about 1/3 cup of caramel sauce, then transfer remaining caramel sauce to a mixing bowl.
14. Slowly add powdered sugar and milk and mix until smooth. You can add more or less milk to get the right consistency for the icing.
To put cake together:
15. Make the ganache by adding the chocolate chips to a metal or glass bowl.
16. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover bowl with clear wrap for about 5 minutes.
17. Whisk chocolate until smooth. Microwave in 5-10 second increments as needed, if chocolate isn’t fully smooth and melted.
18. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
16. Place the first layer of cake on cake stand. Top with 1 cup of the caramel icing and spread into an even layer. Top icing with about 1/4 cup of chopped pecans, then drizzle with some chocolate ganache and caramel sauce.
17. Add second layer of cake and add another 1/4 cup of chopped pecans, caramel sauce and chocolate ganache.
18. Top cake with remaining cake layer.
19. Pour remaining ganache over the cake and allow it to drizzle down the sides of the cake. Refrigerate until the ganache is firm.
20. There should have been a little caramel icing left. Use that to pipe caramel icing around the top edges of the cake, then sprinkle with remaining chopped pecans and drizzle with caramel sauce.