Caramel Churro Chex Mix

Recipe from http://www.confessionsofacookbookqueen.com/caramel-churro-chex-mix/
Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 15 servings

Ingredients

9 cups Corn Chex™ cereal
1 cup packed brown sugar
1/2 cup (1 stick) salted butter
1/4 cup light corn syrup
1/4 teaspoon baking soda
2/3 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 350. Place cereal in a large, heat-safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.

In a small bowl, combine cinnamon and sugar and set aside.

In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.

Spread cereal on a prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Samoa Truffles-GF

Dayum.  These are AMAZING!   Give up buying those boring and lame Girl Scout Cookies and get your hands on these amazing flavor bombs.  We kept them in the freezer and they are still chewy straight from the freezer.   These were perfect to bring camping!

Recipe adapted from https://www.shugarysweets.com/samoa-truffles/

Ingredients

7 oz sweetened, shredded coconut
1 can dulce de leche (14 oz)
1 can sweetened condensed milk (14 oz)
1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed) or GF animal crackers
8 oz Ghirardelli dark chocolate wafers

Instructions

On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.

In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.

Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.

Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in melted chocolate and return to parchment paper.

Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in the refrigerator (or freezer) in an airtight container.

We made these gluten-free by substituting Nilla Wafers for gluten-free animal crackers.

Triple Cinnamon Scones

Recipe from ladybehindthecurtain.com

TRIPLE CINNAMON SCONES

scones

3/4 cup half and half or evaporated milk

1 cup cinnamon Flav-R-Bites or cinnamon chips

2 3/4 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup cold butter, cut into pats

2 large eggs, lightly beaten

1 teaspoon vanilla extract

filling

3/4 cup Baker’s Cinnamon Filling*

3 tablespoons water

*Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.

glaze

3 1/2 cups confectioners’ sugar

1 teaspoon ground cinnamon

7 tablespoons water

Directions

1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.

9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.

10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares

Chocolate Chip Cookies

Chocolate Chip Cookies
Source: Unknown

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 servings



Ingredients

1 cup unsalted butter softened to melted
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Instructions

Preheat oven to 350 degrees.
To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time along with the vanilla.
Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
Using 1/4 cup scoops bake the cookies 6 to a sheet and bake for 10-12 minutes.

Brown Butter Toffee Chocolate Chip Cookies

Recipe source https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies

 **Note: These cookies have AMAZING FLAVOR but spread a lot in the oven.

Ingredients
for 9 cookies

TOFFEE

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
COOKIE DOUGH

1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling
Nutrition Info

Preparation
Make the toffee: Line a baking sheet with parchment paper.
In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
Enjoy!

Sourdough English Muffin

Sourdough English Muffins Recipe

https://littlespoonfarm.com/sourdough-english-muffins-recipe/

Prep Time
20 mins
Cook Time
8 mins
Fermenting Time
12 hrs
Total Time
12 hrs 28 mins

Ingredients
1/2 cup (100 g) sourdough starter (levain) (active)
1 tablespoon (20 g) honey (sugar or maple syrup can be substituted)
1 cup (240 g) milk
3 cups (360 g) all-purpose flour
1 teaspoon (5 g) fine sea salt
1/4 cup (40 g) cornmeal (for sprinkling)
Instructions
Prepare sourdough starter in advance: You will need to prepare the starter before you begin mixing the dough. To a clean jar add 12g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. *See notes.
The night before cooking
Add all of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.
Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)
The next morning
Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" in thickness.
Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes.
Notes
The "levain" is the amount of active starter we prepare to mix into the dough.
A stand mixer with a dough hook attachment can be used to knead to the dough. Mix on lowest speed for 5 minutes.
Make sure to cook the muffins over very low heat.
Freeze for up to 3 months.
Store at room temperature for up to 5 days in a container.

Apple Pancake

Our family used to eat a version of these apple pancakes.  I am so happy I found this recipe.

German Apple Oven Pancake

Adapted from http://secretingredientislove.blogspot.com/2012/02/german-apple-oven-pancake.html?m=1
German Apple Oven Pancake

1 cup all-purpose flour
2 tablespoon sugar
1 teaspoon salt
1 1/3 cup half-and-half
4 large eggs
2 teaspoon vanilla extract
3 tablespoon unsalted butter (divided)
2 medium granny smith apples, peeled, cored, quartered, and sliced 1/4-inch thick
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon

powdered sugar for dusting

Directions
Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees F. Place your cast iron pan in the oven to heat up. Allow the oven to heat for at least 15 minutes before baking the pancake. In a blender or food processor, blend the eggs, sugar, half and half, vanilla and salt for about 15 seconds. Add the flour and blend until the mixture is smooth with no lumps, about 25 seconds.

Melt  1tblsp butter in a 10-inch your heated cast iron skillet over medium-high heat. In a different non-stick pan, add the remaining butter, apples, brown sugar, and cinnamon and cook, stirring often, until the apples are golden brown, about 8 minutes. Pour apples into your buttered cast iron.


Quickly pour the batter around the edge of the skillet first, then over the apples.


Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees F. Bake until the pancake is brown and has risen about the edges of the skillet, about 16 to 17 minutes.


Loosen the pancake edges from the hot skillet with a heat-proof spatula and flip the pancake onto a large plate or serving platter. Dust with powdered sugar, cut into wedges, and serve immediately.