Amaretto Brownies with Cherry Sauce

 

Chocolate, Coffee, Cherries, and Amaretto!  

Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and 
in no time at all you will have piping warm brownies, served. 

They are super moist and chocolatey.  The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.  
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a 
perfect marriage. 

Amaretto Brownies with Cherry Sauce

Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers

Directions:
1.  Grease 6 (8 ozs) ramekins with cooking spray.
2.  In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy.  Add the beaten eggs and whisk again. 
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl.  Add the dry ingredients to 
the wet ingredients.  Mix well.  Fold in the morsels.  Scrape the sides of the bowl with a rubber spatula and form into a ball.  Scoop approx. 1/4 cup of batter into the center of each greased ramekin.  
4.  Place the ramekins into a microwave.  Cook on high for approx. 5 mins.  Test with a toothpick to make sure they are done.  
5.  Warm the preserves in the microwave in a safe bowl for 1-2 mins.  

Note: 1.  Gluten Free flour must contain xanthan gum
          2.  I use a large cookie scoop for measuring dough
          3.  Recipe makes 6 desserts.  Double the recipe to make 12 desserts

Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool.  

Makes approx. 22 cookies

Sweet Potato Cutie Pies

 

Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted

Directions:  Preheat the oven to 350 degrees
1.  Peel and cube the sweet potatoes.  Place in a pan of water.  Cook on the stovetop until potatoes are soft, approx. 20 mins.  Drain and press lightly to extract excess water.  Measure 2 cups of packed sweet potatoes and put them aside.
2.  In a medium-size mixing bowl, add the eggs and sugars.  With an electric mixer, beat for 2 mins.  Add the cream, vanilla, and spices.  Beat for 2-3 mins or until creamy.  Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula.  
3.  Roll out 1 sheet of puff pastry dough.  Place a ramekin upside down on the edge of the dough.  Press down and cut through the dough to make a cut-out, shaping the size of the ramekin.  You will need 6 pieces of dough (1 for each ramekin).
4.  Place the ramekins on a baking sheet.  Spray cooking spray inside each ramekin.  Fill each ramekin 1/2 inch from the top by using a ladle.  Place a piece of dough on top of each ramekin.  Brush butter on the top of the dough.  Sprinkle sugar and cinnamon over the top of the butter for color.  This is optional.  Bake for 35-38 mins.  Turn off the oven and let the pies cool for 1 hr in the oven

Pecan Pie Cookies

 

Ingredients for Pecan Filling:
1 egg, beaten
2 TBS butter, room temperature
1/2 cup brown sugar
1/4 cup agave
1 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1 cup pecan flour

Ingredients for Pecan Cookies:
1 egg, beaten
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/2 tsp cinnamon
2 cups all-purpose flour or (gluten-free without xanthan gum)
1 cup pecan flour, ground fine

Directions for Pecan Filling:
1. Beat the egg in a medium-size mixing bowl.  Add the butter and sugars to the egg.  Add the vanilla, salt, and cinnamon and whip them together.  Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula.  Put aside.
2.  In a separate mixing bowl beat the egg.  Add the butter, sugar, and vanilla.  With an electric mixer whip until creamy.  Add the salt, cinnamon, and flours.  Whip until incorporated, scraping down the sides with a rubber spatula.  
3.  Preheat the oven to 350 degrees.  Line baking sheets with a silicone mat or parchment paper.  Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart.  With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie.  Fill each hole with no more than 1 TBS of the filling.  Bake for approx. 12 mins or until golden brown.  Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center.  

Makes 32-34 cookies

Rum Raisin Carrot Cake with Cream Cheese Frosting

 

Baking with gluten-free flour can be a challenge at times.  Different flours react in different ways.  Some flours absorb more liquid, so you need to allow your batter to sit for a bit.  Using too much flour, your cake will become heavy and dense.  While some blends might or might not include a leavening agent, you need to play around with recipes to get it just right.  Adding an extra egg will help your cake rise, but too many eggs are not always the answer.  I call this profession being a "Scientist."  
Baking is not like cooking, where you get to throw in " a little bit of this and a little bit of that."  

I attempted to make a carrot cake the other day.  Even though the taste was there, it came out a little heavy. It wasn't raw like some cakes might be, but this cake was definitely cooked. I wanted more of a lighter texture, so I knew what I needed to do...head back into my laboratory, my kitchen, and get experimenting.   

Rum Raisin Carrot Cake with Cream Cheese Frosting

Ingredients:

1/2 cup golden raisins

1/4 cup rum, white or dark

3 large eggs, beaten

1 cup granulated sugar

1 cup brown sugar, lightly packed

1 tsp vanilla

4 oz pineapple tidbits with juice ( I used Dole individual pack)

2 cups carrots, shredded

2 cups chopped pecans or walnuts, divided

1 cup coconut oil, melted (important step)

2 - 2 1/4 cups gluten-free flour (with xanthan gum)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

Directions:

1.  Soak the raisins in rum in a small bowl for 30 mins.

2.  In a large mixing bowl, beat the eggs.  Add the sugars and mix well.  Stir in the vanilla, pineapple, carrots, and pecans. Measure the coconut oil in a microwavable safe bowl or cup.  Heat for a few seconds until melted but not too hot.  By heating the oil, it will not be clumpy and will mix more thoroughly into the flour.  (This is an important step). Stir the oil into the bowl.  Stir in the raisins (without the rum).

3.  In a separate bowl, add all the remaining ingredients.  Mix well.  Add the dry ingredients to the wet ingredients.  Mix well, scraping down the side of the bowl with a spatula.  Let the batter sit for at least 30 mins.  Mix again.  

4.  Grease two 8 or 9-inch baking pans.  Divide the batter into the two pans.

5.  Bake in a preheated 350-degree oven for approx. 30-35 mins or until done.  

Note:  If you use pre-shredded store-bought carrots, make sure they are moist.  If they look dry, I suggest shredding the carrots yourself.  

Cream Cheese Frosting

2 - 8 oz pkgs cream cheese, softened

1 stick butter, softened

1 1/2 tsp pure vanilla extract

2 cups confectioner's sugar

1/8 tsp salt

Directions: Add all the ingredients to a bowl.  With an electric beater, beat until well blended. 

Tigernut Tahini Ginger Cookies

 

Tigernut flour has become very popular and showing up on grocery store shelves lately.  What is Tigernut?  Your first guess might be "it's a nut," as the name implies.  Tigernut is a small starchy root vegetable that grows in Northern Africa, parts of the United States, Mexico, South America, and the Mediterranean.  This flour is nut-free, gluten-free and paleo.  It has an earthy, nutty taste and a bit sweeter than most flours.

Tigernut Flour is made by roasting the root and then processing it into a fine powder.  It is used in baked goods, drinks and as a thickener for soups or stew.  You can also mix this flour with other flours, such as coconut, arrowroot, and almond.  It can also be used as a binder for veggie or bean burgers, or other dishes.

I decided to create these cookies for a friend who needs to be on a special diet for health reasons.  I now had a reason to open the package of flour, which was sitting in my closet for a few weeks.  I wish I had tried it sooner, but so happy I have discovered a wonderful ingredient.  

Ingredients:
2 TBS flaxseed flour
6 TBS water
1/3 cup honey
1 cup tahini
1 cup tigernut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom 
1/8 tsp salt

Directions:
1.  Preheat oven to 350 degrees.  
2.  In a medium-size bowl mix together the flaxseed flour and water.  Let sit for 5 mins.  To the bowl add honey and tahini.  Mix well.
3.  In a separate bowl stir together the tigernut flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Add the dry ingredients to the wet ingredients and mix well.
4.  Line a baking sheet with a silicone mat or parchment paper.  With a medium size (1 TBS) cookie scoop, fill with cookie batter and drop onto the baking sheet, approx. 2-3 inches apart.  Bake for 10 mins or until slightly golden brown.  Let cool and add to a cookie rack.  

Pumpkin Cannoli

Pumpkin Cannoli

I had this idea to make easy pumpkin cannoli.  I purchased these cannoli molds awhile back but really haven't used them yet.  I made these pizzelle's (thin waffle) to shape on the cannoli molds.  Needless to say, I was not happy with them.  I saw a post where someone made a thin crust and shaped the dough around the mold, squeeze the ends to create a seal.  I like this idea, but if you are like me I, can't see making another recipe when I have an ingredient sitting around that could get used up first.  

One day I had a taste for a toasted wrap sandwich.  I tend to buy a package of wraps, use a couple, and the remaining ones sit for days until I throw them away because I can't figure out how to use them up.  Of course, as I sit here, I can think of a nice cheesy egg wrap, Italian pressed wrap, or even some fried cut triangles, as chips to serve with a hearty bowl of chili.  But sometimes you just are not in the mood.  

I was in the mood for these little pumpkin desserts.  I grabbed the mold and wraps, and as I stood there trying to figure out, "how in the world am I going to hold this wrap around this mold and make it stay"?  Well, it's not going to happen.  I needed to pin it somehow, and it just will not work.  It is cooked already, not in a dough form, which would efficiently work.  This is when it hit me.  I decided to cut the perfect size round shapes and see if it would fit inside the mold.  This will hold the body while they bake in the oven.  

There was no need to spray the molds because after they baked, they slid right out of the mold.

Aren't these beautiful?  How did I ever think of this?

Next, I decided to add a bit of melted chocolate to the ends of the shells.  Not only did the chocolate pair well with the pumpkin, but it also helped the colors stand out.  

Next was the time to fill these little babies.  I had already chilled the pumpkin mixture in the refrigerator.  This was a straightforward recipe to make, using some of my pumpkin butter I had made and had on hand. Of course, you can use any store-bought, as well.       (See post for Pumpkin Butter)

Add your mixture to a piping bag, snip the end, and fill away.

                                                     I used a quinoa and chia seed tortilla

Ingredients:

1 cup ricotta cheese (whole milk)

1/4 cup pumpkin butter

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup melting chocolate

powdered sugar for garnish

To make shells:

3 large tortilla shells (makes 21 small shells) 

11 cannoli molds

1 large cookie-biscuit cutter

Directions:

1.  In a medium-size bowl, add ricotta cheese, pumpkin butter, sugar, and vanilla.  Mix well by hand or with an electric beater.  Scrape down the sides with a rubber spatula and mix again.  Add to a piping bag and chill.  If you do not have piping bags, you can use a heavy plastic zip bag.

2.  Cut circles with the cutter out of the tortilla shells.  Cut as close to each circle, not leaving significant gaps between them to get as many rings as you can out of each tortilla. Place a circle inside the end of each cannoli shell by gently squeezing and placing inside.  Arrange them to form the proper shape.  Place the molds on a baking sheet—Bake in a preheated 350-degree oven for 10 mins, or until the ends start to toast.  Remove from the molds and let cool.

3.  Melt chocolate according to directions on the package.  Dip each end of the cannoli into the chocolate. Set on wax paper to set.  

4.  Snip the end of your piping bag and fill your cannoli shell by squeezing the mixture into the shell, starting from the center towards the end.  Turn the shell around and fill it using the same method.  Chill the cannoli until ready to serve.  They are best to serve almost immediately, within the same day.  

Note:  You may also use pumpkin pie mixture already seasoned

 

Pumpkin Danish Cheese Waffle

 

Pumpkin Danish Cheese Waffles

Yes, these are store-bought frozen gluten-free waffles.  I had created these danish cheese waffles a few years ago when I first noticed my local store offering them.  I am always super excited to see new products on the market and hardly wait to figure out what I can create using them.  This is an effortless cream cheese mixture using ingredients you most likely have on hand.  When you spread the cream cheese mixture over top of the waffle, it gets down into the deep crevices.  Unlike some danish you buy from the store, you get cheese in every bite.  I added a layer of pumpkin butter, which I swirled into the cheese.  You can certainly use any jelly or preserves, such as strawberry, blueberry, or even apple.  

Ingredients:
10 frozen waffles, I used gluten free
8 ozs cream cheese, room temperature
1/3 cup sugar
1 egg, large
1 tsp vanilla
1/8 tsp salt
10 TBS pumpkin butter, or other fruit
1/2 cup powdered sugar
1-2 tsp milk

Directions:
1.  preheat oven to 350 degrees.  Place waffles on a baking sheet.  Bake for 5 mins to get them slightly toasted.  
2.  While the waffles are toasting add cream cheese, sugar, egg, vanilla, and salt to a mixing bowl.  Mix with an electric beater until smooth, scraping the sides with a spatula halfway.
3.  Spread 1 TBS of pumpkin butter on top of each waffle.  Spread approx 1 TBS of cream cheese mixture on top of each waffle.  With a butter knife make swirls by dragging the knife across one end of the waffle to the other.  This step is optional.  Bake the waffles for 8 - 10 mins.  Remove and cool. 
4.  Make a glaze by mixing together the powdered sugar and 1 tsp milk.  The glaze should be thick enough to pour off the spoon, but not too runny.  Add extra milk or sugar to the desired consistency.  

Red Grapefruit Cake with Grapefruit/Cream Cheese Filling

Red Grapefruit Cake with Grapefruit/Cream Cheese Filling

This cake reminds me of my Italian Grandmother, Maria.  She loved to cook and 

bake.  I remember helping her peel potatoes and snapping beans in her kitchen, 

as a young girl.  We would go to her house on Sundays and eat her homemade

noodles.  I can see her now rolling out the pasta dough on her huge cutting board

Grandpa Gabriel made for her.  One of my Grandmothers favorite things to do was 

to create all kinds of different homemade cakes, made from scratch.  She would 

surprise everyone with a cake of their choice on any special occasion.  I would 

sit and wait for the phone to ring so I can put in my order.  One of my favorite cakes 

was her Maple Walnut Cake.  She made so many, how can I choose? 

 I decided to this Grapefruit Cake in memory of her. She loved to eat Grapefruit every

morning for breakfast.   I created many varieties of Grapefruit Cake 

but I wanted to create one with more of a Grapefruit filling.  You can also make this 

cake with a sugar/cinnamon walnut filling, like a coffee cake.

#Hellmanns, #foodfrommemories, #ContestEntry 

Grapefruit Cake 

Ingredients:

1/4 cup butter, melted

1-1/2 cups white sugar

1/2 cup mayonnaise ( I used Hellmann's)

1 cup sour cream

1/2 cup canola or vegetable oil

3 Tbs grapefruit zest, 3 Tbs for garnish

1 cup grapefruit juice

1 1/2 tsp vanilla extract

1/4 teaspoon salt

1 tsp baking soda

1 tsp baking powder

2-1/4 cups flour

1 cup Pink Grapefruit Preserves 

Directions:

1.  In large bowl add butter, sugar, mayonnaise, sour cream, oil, zest, juice and 

vanilla.  Mix well

2.  In separate bowl sift salt, baking soda, baking powder and flour.  Add 1/2 tsp 

xanthan gum, if using gluten free flour.  


Directions:

1.  In mixing bowl add butter, sugar, mayonnaise, sour cream, oil, zest, juice and 

and vanilla.  Mix well.

2.  In separate bowl swift together, salt, baking soda, baking powder and flour.  

Combine two bowls together.  Mix well

3.  Pour into greased baking pans.  I used (4) 6 inch pans.

4.  Bake in 350 degree preheated oven for approx. 15 - 20 mins, depending on oven.

Remove from oven and let cool.  

5.  Layer cream cheese icing and grapefruit preserves between each layer.  

Cream Cheese Icing:

8 ozs soften cream cheese

2 Tbs butter

1 tsp vanilla

1/2 cup powdered sugar

1/4 cup cream

Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Who doesn't love the aroma of Fall spices penetrating through the kitchen?  I know I do.

Since I had some roasted pumpkin leftover, I decided to create a sweet dish for dessert.

I wanted something simple that the kids can help me make.   I was also thinking of

kicking it up a notch and serve fancy to guests.  Well, then it hit me, donuts!  Donuts have become very popular lately.  Restaurants are serving them up in all ways with different

variations of fillings, some very unique fillings.  I stayed with a traditional Fall time flavor, pumpkin.

Now, to make the donuts.  I did not want to fuss, creating a donut dough.  Besides, who has the time for that?  That is when I came up with the idea of using bread.  Yes, bread!  

Three Bakers make a cinnamon raisin bread I knew would be perfect for this recipe.

It is already packed with all the flavors I was striving towards.  

For the filling, I decided to use mascarpone cheese, which is Italian cream cheese.  You may also use regular cream cheese; if you choose, it will still be fantastic.  Try not to overeat by the spoonfuls.  You will definitely want to save some for the donuts.

Whip up a batch of these cute little donut holes in no time.  Everyone will be happy you did.  

Donut Ingredients:
6 slices Cinnamon Raisin Bread, sliced in small cubes
2 TBS pure maple syrup, or honey
1 egg, beaten
1/4 cup buttermilk
1 tsp vanilla extract
1/2 tsp cinnamon

Cinnamon Sugar Topping:
2 TBS cinnamon
4 TBS white sugar
1/4 cup coconut oil, or butter, melted

Pumpkin Filling:
1/4 cup mascarpone cheese, or cream cheese (room temperature)
1/4 cup pumpkin pie filling (I used fresh pumpkin, but you can use canned)
1 tsp vanilla
1/2 tsp pumpkin pie spice
2 TBS pure maple syrup, or honey

Directions:
1.  Preheat oven to 350 degrees
2.  In medium size bowl add cubed bread.  Beat egg with remaining ingredients.  Pour over top of bread.  Toss, making sure all cubes are coated.  Let sit for 30 mins.  Toss again.
3.  Add wet bread cubes to food processor and blend for a few second, creating a dough.
4.  Begin rolling into approx. 1 inch balls.  (I used a small cookie scoop).  Note:  Dough mixture will be wet.  To prevent sticking to hands, keep hands wet.  Place donuts on greased baking sheet two inches apart.  Bake for 15 mins.
5.  Mix cinnamon and sugar in small bowl.  Roll each donut into melted oil/butter.  Roll into cinnamon/sugar mixture.  Eat alone or serve with pumpkin filling and whipped cream
6.  To make pumpkin filling:  Add all ingredients to bowl.  Whisk or with hand blender, blend together until smooth and creamy.  Approx. 1 min.

Coconut Cream Pie with Graham Cracker Crust

COCONUT CREAM PIE WITH GRAHAM CRACKERS CRUST

Coconut Cream Pie with Graham Cracker Crust

What a delight it was to make this scrumptious pie.  

It has been years since I made a coconut cream pie.  I remember it being my 

husband's ultimate favorite.  He would almost want to help me make it when

he found out it was on the menu for dessert that evening.  Well, I did say "almost", 

but he certainly had no problem polishing off, the plate.

Being gluten free, I didn't want to mess with a dough crust, which

I have always used.  I knew Three Bakers made delicious

graham cracker snackers, so I would just use these, for my recipe.

I wanted to put a little twist to the crust.  I have been using more local

raw honey in my recipes.  For my first attempt I wanted to substitute 

the honey instead of the white sugar.  After baking the crust, it was so soft

and almost resembled a dough crust, but darker.  The true test was waiting

for it to cool and after chilling overnight.

Since I felt I was on to something good, I decided to experiment with other 

ingredients.  I used organic coconut, which isn't sweetened like regular flake

coconut.  I also used coconut milk instead of the half and half or milk.  

This really enhanced the coconut cream flavor, greatly but still keeping it light.  

Now, to put the pie together, chill and complete the topping.  

This pie was amazing!  Not overly sweet, light and balanced with great

flavors.  This is my new "go to dessert recipe".

Crust Ingredients:

1 1/2 cups graham cracker crumbs (Three Bakers Graham Cracker Snackers) (approx. 1 1/2 bags)

1/3 cup melted butter (or other butter substitute)

3-4 TBS honey ( I use local organic)

Directions for crust:

1.  Preheat oven to 325 degrees.  Grease a round pie plate (approx. 8 inch)

2.  Place graham crackers in food processor and grind into crumbs.  You can also place crackers in zip loc bag and roll with rolling pin.  With this method, add crumbs to mixing bowl.

3.  Add butter and honey and pulse to combine.  

4.  Add crumbs to pie plate and spread evenly across bottom and halfway up sides, pressing firmly.

5.  Bake for 10 mins.  Remove from oven and cool.  

Ingredients for Cream Pie:

1/2 cup sugar or other sugar substitute 

1/3 cup tapioca starch

1/2 tsp salt

13.75 oz coconut milk (approx. 1 1/2 cups)

1 1/2 cups heavy cream, or other milk of choice

2 large eggs

1 tsp vanilla

1 cup shredded coconut (I used organic, non sweetened) 

Directions:

1.  In medium size saucepan (or double boiler) add sugar, tapioca starch, salt, milks, eggs and vanilla.  Stir well.  Place on medium heat and cook until thickens (approx. 5 mins) NOTE:  Stir constantly, scrapping bottom to assure it does not stick.  

2.  Remove from heat and add coconut, stir.

3.  Add cream to crust.  Spread evenly across plate.  Chill for 4-6 hours or overnight.

Ingredients for Whipping Cream:

1 cup heavy whipping cream

2 TBS confectioner's sugar.  (I used natural sweetener)

1/2 tsp vanilla

Directions for Whipping Cream:

1.  Add cream, sugar and vanilla to mediums size bowl.  Whip on high until peaks form (approx 2-3 mins).  

2.  Spread on top of pie.

Toasted Coconut:

1.  Spread 1 cup coconut to small oven.  Toast for 3-4 mins, or until desired color.  Spread over top of Whipped cream.  

Serves 8

S'mores French Toast

SOME MORE S'MORES PLEASE!

WHO REMEMBERS THE TASTE OF THAT SWEET, CHOCOLATEY, ROASTED

MARSHMALLOW TREAT SANDWICHED BETWEEN TWO GRAHAM CRACKERS           YOU MADE, AS A CHILD OVER A CRACKLING CAMPFIRE?  

YOU PROBABLY STILL MAKE THEM WITH YOUR CHILDREN NOW.  

WELL, NO NEED FOR AN OUTDOOR CAMPFIRE

TO MAKE THESE SUMMERTIME FAVORITES.

FOR NATIONAL S'MORES DAY I WANTED TO BRING YOU A SPECIAL TREAT.

I TOOK THIS FAMOUS LITTLE DESSERT AND TURNED IT INTO A 

HEARTY AND VERY SATISFYING PLATE OF GOODNESS.  THIS S'MORES 

FRENCH TOAST WILL BE ENJOYED BY ALL.  SERVE IT OPENED 

FACED OR DOUBLE LAYERED, THAT CHOICE IS UP TO YOU.  BUT

DON'T SKIMP ON THE CHOCOLATE.  POUR IT ON!  

INGREDIENTS:
3 TBS butter
3 eggs, beaten
1/2 tsp vanilla
1/4 cup milk
1/2 tsp cinnamon
2 cups Three Bakers Graham Snackers, ground. Reserve 1/4 C for garnish
4 slices Three Bakers White Bread
8 ozs Milk Chocolate Bar, divided in half
12 large marshmallows, cut in half (24 halves)
vanilla ice cream, optional
whipped cream, optional




DIRECTIONS:
1.  Heat Butter in large skillet on med/high heat
2.  Beat eggs in bowl with vanilla, milk and cinnamon
3.  In separate bowl add ground Graham Crumbs
4.  Add a slice of bread to egg mixture, flip and coat other side.  Repeat process for remaining slices of bread.  Add slices to hot skillet.  Cook for 2-3 mins on each side, or until golden brown.
5.  Add approx. 1/2 oz of chocolate to each slice.  Top with 6 marshmallow halves.  Toast for approx. 5 mins. or until marshmallows start to brown (to liking).
6.  Drizzle with melted chocolate (or fudge topping)on top.  Sprinkle with ground Graham Snackers.

Note:  For less sweetness top only one slice of French Toast with marshmallows.  Enclose with second slice of French Toast (without marshmallows)

CAPIROTADA (MEXICAN BREAD PUDDING)

Capirotada is a traditional Mexican dish, usually served as a dessert.

This dish is similar to a bread pudding.  It is made with pure brown sugar 

called Piloncillo, found in the specialty section, of your grocery store.

The sugar is cooked down to a syrup with added spices, such as star anise, 

cinnamon sticks and cloves.   The aroma from the syrup will drive you

INSANE!!!  You can add any variety of nuts, cheeses, fresh and dry fruits.                                           I have to admit, I had a hard time wrapping my head around the addition of 

Mexican cheese, but it definitely balanced the whole dish, making you say

WOW!!! 

INGREDIENTS:
1 loaf Three Bakers MaxOmega bread, cubed
1 stick butter, melted
3 cups water
2 piloncillo cones (8ozs) or 1 1/2 cups brown sugar
3 cinnamon sticks
6 whole cloves
3 star anise spice
2 apples, peeled and sliced thin ( I used macintosh)
1 cup walnuts, chopped
1 cup dry cherries
8 ozs Monterey Jack, shredded
vanilla ice cream


DIRECTIONS:
1.  Preheat oven to 350 degrees.  Cube bread spread evenly on bottom of baking sheet.  Bake for 15-20 mins.
2.  Add bread to large bowl.  Drizzle butter over top of bread and toss well.  Put aside.
3.  In a medium size sauce pan, on high heat add water, sugar, cinnamon, cloves and anise.  Cook to dissolve sugar and bring to boil, approx. 15 mins.  Reduce heat and simmer for additional 10-15 mins.  Strain and reserve liquid only.
4.  Add your apples, walnuts, cherries and cheese into separate bowls for easy assembling.
5.  Add approx 1/3 of bread at bottom of baking dish.  Add 1/2 of the apples spreading across top of bread.  Add 1/3 walnuts, cherries and cheese, spreading across top of apples.  Pour 1/3 of the syrup over top.  Let sit for 10 mins so bread can absorb liquid.  Add 1/3 of bread to top.  Add other 1/2 of apples.  Add 1/3 of walnuts, cherries and cheese.  Pour 1/3 syrup over top.  Let sit for additional 10 mins.  Add remaining bread, walnuts, cherries and cheese.  Pour remaining syrup over top and let sit for another 10 mins.  Bake covered for 15 mins.  Remove cover and bake another 10 mins.
Serve with vanilla ice cream, sprinkle of sugar/cinnamon and chopped walnuts.

ICE CREAM SNACKER SANDWICHES

ICE CREAM SNACKER SANDWICHES

WOW YOUR GUESTS WITH THESE AMAZING

 LITTLE ICE CREAM SANDWICH TREATS.

VANILLA ICE CREAM, FILLED BETWEEN TWO

CHOCOLATE SNACKERS, ARE THE PERFECT 

LITTLE SIZE FOR "ANY" SIZE.  

INGREDIENTS:

40 chocolate snackers

1 cup vanilla ice cream

DIRECTIONS:

1.  Take out ice cream from freezer and let sit for a few minutes.

2.  Lay out 1/2 of the chocolate snackers.  With a small cookie scoop place dollop of ice cream in center of each of the chocolate snackers.  Top each one with remaining snackers, pressing gently to adhere.  Place on flat dish, put in freezer.  Let them set up for at least a couple hours.  Cover

Note:  Work in small batches at a time to prevent melting too quickly.  

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

TIRAMISU  [tiramiˈsu], "Pick me up" dessert.  Take a bite of this gluten 

free version of a Tiramisu Pie.  So light, creamy and decadent.

This popular Italian dessert is traditionally made with layers of a vanilla custard

 of eggs and sugar, a whipped cream combined with mascarpone cheese, piled 

high with flavors of espresso, cocoa and Marsala Wine or other liquor.  

This dessert has a nice added touch of chocolate cookies, soaked in espresso and 

Marsala Wine between the layers, prepared in a chocolate cookie crust.  

Ingredients:
6 egg yolks
3/4 cups sugar, plus 1/2 cup
2/3 cups whipping cream, plus 1 1/2 cups
2 bags chocolate chocolate chip Snackers (Three Bakers)
5 TBS butter, melted
3 (8) ozs mascarpone cheese, softened or cream cheese
1 1/2 TBS cocoa powder, plus extra to topping
1/4 cup strong expresso coffee, cooled
1/8 cup marsala wine



Directions:
1.  Whisk together yolks and sugar in medium/high size sauce pan on medium heat.  Whisk in whipping cream a little at a time, stirring until boils.  Let boil for 1-2 mins.  Remove and slightly cool.  Put aside
2.  In food processor ground chocolate snackers really fine.  Place in bowl and add butter and mix together well.  Reserve 1 1/4 cups (put aside).  Add remaining crumbs to 9 inch round pie plate.  Spread evenly across bottom and half way up sides, pressing gently.  Bake in a 350 degree pre-heated oven for 10 mins.  Remove and cool.
3.  In medium size bowl add 16 ozs mascarpone cheese to yolk mixture.  Mix well on low speed with electric mixer.  Divide in half.  Add 1 1/2 TBS cocoa powder to 1/2 yolk/cheese mixture.  Add chocolate filling to pie plate, spreading across bottom evenly.
4.  Mix together coffee and marsala wine in small bowl.  Add 1/4 cup coffee/wine mixture to reserved 1 1/4 cups of crumbs.  Mix well, (crumbs will become clumpy).
5.  Add 1/2 crumb mixture to top of chocolate filling in clumps across filling.
6.  Add remaining cheese/yolk filling on top, spreading across evenly.
7.  Add remaining crumb mixture to top of in clumps, across filling.
7.  Add 1 1/2 cups cold whipping cream to cold bowl.  Add 1/4 cup sugar and 2 TBS coffee and wine mixture.  With cold electric beaters beat cream and sugar, on high until stiff peaks form.  Add 8 ozs mascarpone cheese.  Combine well on low speed.  Add to pie filling, spreading evenly across top of pie.  Top with cocoa powder.  Cover and refrigerate.

Optional:  Reserve chocolate crumbs for topping
Chill for 6 hours or over night.