Nutella Pretzel Bars

These are a fun way to celebrate National Pretzel Day! I got inspiration for this dessert from a cook named nicoled on Tasty Kitchen’s website.

Time: 40 minutes                Serves: 9

Ingredients

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• 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

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• Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
• In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
• Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!

Light Nutella Brownies with Hazelnuts

I was in the mood for brownies but didn’t want them to be too rich. These came out great!

Time: 30 minutes               Serves: 8

Ingredients

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• 3/4 cup AP or brown rice flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup Nutella
• 2 tbsp butter, softened
• 1/2 cup sugar
• 2 tbsp 0% plain Greek yogurt
• 1 large egg
• 1 egg white
• 1 1/2 tsp vanilla extract
• 1/2 cup hazelnuts - peeled *See note
• (1 1/2 cup water, 3 tbsp baking soda)

How to make it

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• *Note: To easily remove peels from hazelnuts, bring 1 1/2 cups water to a boil on the stovetop. Add baking soda and hazelnuts. Boil for 3 minutes then remove from heat and run under cold water, using your fingertips to remove loose skins.
• Preheat oven to 350F. Prepare a 9-inch round or 8-inch square glass baking dish with cooking spray.
• Sift dry ingredients into a mixing bowl and mix to combine.
• Combine wet ingredients in a separate mixing bowl. Slowly mix dry ingredients into wet and mix just until incorporated. At this point you can fold in the nuts or reserve them to drop into the top as I did.
• Pour batter into prepared baking dish. Bake on middle rack of oven for 22-25 minutes until toothpick comes out clean.

Best Banana Bread

I know it’s a bit extreme to name any recipe the best anything. That said, I think this banana bread is THEBOMB. It tastes great and is so easy to throw together. It’s perfect as it is, but is easily customizable. Today is National Banana Bread Day as well as my dad’s birthday! He loves banana bread but I won’t be able to bake it for him today seeing as he is in Israel and I’m in California. But, if I were making it for my dad I’d add some semi-sweet chocolate chips. Sprinkle chopped nuts of your choice on top, or mix into the batter if you’d like.

Time: 10 min prep, 45 min cook            Serves: 8

Ingredients

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• 3 medium – large very ripe bananas, just mashed chunky – not pulverized
• 1/3 cup Earth Balance (or butter/margarine), melted & slightly cooled
• 3/4 cup sugar
• 1 egg (beaten)
• 1 tsp vanilla
• 1 tsp baking soda
• pinch of salt
• 1 1/2 cups AP flour, or part whole wheat flour

How to make it

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• Preheat oven to 350F. Prepare a 4×8 loaf pan with cooking spray.
• Place mashed bananas and butter in a large mixing bowl and mix with a wooden spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
• Pour mixture into prepared loaf pan. Bake for 45 minutes, check with toothpick if done in middle. If not, continue to bake in 5 minute incriments, checking between, up to 1 hour in total.
• Cool on a rack. Remove from pan and slice to serve.

Sweet Potato Cornbread Muffins

Today is “National Cook a Sweet Potato Day”, so why don’t we do just that and use it in this dandy little recipe? Another recipe inspired by the Southern Soul Food restaurant I worked at as a teen. I opted to make these gluten-free and they  can easily be made dairy-free but feel free to use wheat flour and the milk. The results won’t vary much if at all.

Time: 15 min prep, 25 min cook                  Serves: 12

Ingredients

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• 1 cup brown rice flour (may use any light fine-milled flour)
• 1 cup course ground yellow cornmeal
• 4 tsp baking powder
• 1 tsp salt
• 1/2 cup sugar
• 2 cups mashed/pureed sweet potatoes (about 1 pound or 16 oz. can)
• 2 eggs, beaten
• 1 cup milk/non-dairy beverage
• 3 tbsp oil (I used sunflower)
• cooking spray

How to make it

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• Preheat oven to 400F. Prepare muffin tins with liners or cooking spray.
• Combine dry ingredients in a mixing bowl.
• In a separate bowl, combine wet ingredients.
• Slowly mix dry ingredients into wet and mix well to incorporate.
• Divide batter among muffin tins. Bake for about 25 minutes, use toothpick test.
• These are divine with honey butter!

These are delicious as a breakfast muffin with butter and honey, or as an accompaniment to a spicy bowl of chili or a plate of Hoppin’ John as I last enjoyed them on New Years Day.

Michigan Cherry Crisp

February is National Cherry Month here in our United States of America. Today also happens to be Presidents Day and though George Washington’s birthday isn’t until the 22nd, why not celebrate with this cherry delight? If you’re unfamiliar with the legend of George Washington and the cherry tree, please click here. The moral of the fable emphasizes the importance of being honest. Being true to ourselves as well as honest with loved ones and the universe that surrounds us can be challenging at times but essential to our survival. So, be honest with yourself and admit that you want to try this recipe for dessert this evening if not sooner!

I first made this up to take to our friends’ home for Christmas dinner. The man of the house is a professional baker and he liked it so I’d say it was a success! I had a couple of cans of Michigan tart cherries that were perfect for this.

Time: 10 min prep, 40 min cook                  Serves: 6-8

Ingredients

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• Topping

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• 1 cup AP flour
• 3/4 cup oats
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup butter

• Filling

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• 4 cups sour pitted cherries (I used canned but fresh or frozen work also)
• 1 cup sugar
• 3 tbsp cornstarch

How to make it

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• Preheat oven to 375F.

• Topping

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• In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.

• Filling

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• In a separate large mixing bowl, combine cherries, sugar, and cornstarch. Stir well.
• Pour into 8×8 glass dish. Add topping. Place in oven and bake for 40-50 minutes, until top is golden brown.
• Best served warm with vanilla ice cream.

Red Velvet Cupcakes for Two

Perfect for a sweet ending to a romantic Valentine’s Day dinner, or anytime you want to express your love.

Time: 15 min prep, 20 min bake          Yield: 4

Ingredients

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• Cupcakes

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• 1/3 plus 1 tbsp AP flour
• 1/8 baking soda
• 1/8 tsp salt
• 2 tsp unsweetened Dutch processed cocoa powder
• 1/4 cup canola oil
• 1/4 cup sugar
• 2 tbsp buttermilk
• 1 large egg white
• 1 tsp red food coloring
• 1/8 tsp white vinegar
• 1/4 tsp vanilla extract

• Frosting

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• 3 oz cream cheese, softened
• 2 tbsp butter, softened
• 6 tbsp confectioners sugar, sifted
• 1 tsp milk
• 1/4 tsp vanilla extract
• 1 drop red food coloring

How to make it

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• Preheat oven to 350F. Line 4 cups of muffin tin with liners, outside edges will rise higher.

• Cupcakes

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• Combine flour, baking soda, salt and cocoa powder in a mixing bowl.
• In a separate bowl, beat together oil, sugar, buttermilk, egg, coloring, vinegar and vanilla.
• Slowly add dry ingredients into wet, mixing as you go.
• Divide batter between four cupcake liners. Bake for 20-22 minutes until a toothpick comes out clean.
• Let cool completely on a wire rack.

• Frosting

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• Combine all ingredients in a mixing bowl and beat together until well incorporated. Frost cupcakes. I piped my icing out of a plastic sandwich bag with a small corner cut out.

King Cake

Laissez les bons temps rouler! I found this recipe in 2012′s February issue of “Louisiana Cookin’” in an article by Marcelle Bienvenu. She borrowed the recipe from Fleischmann’s Yeast. I cut the recipe in half, which may have affected the shape but the flavors & textures were not compromised. Though it’s a great way to celebrate Fat Tuesday, I would make this throughout the year. I would definitely use this for French Toast and think I’d try adding raisins to the cinnamon sugar sometime as well.

Time: 30 minutes + rise                   Serves: 8

Ingredients

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• Cake

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• 2 1/4 cups AP flour + more for work surface, etc.
• 1/2 cup sugar
• 3/4 tsp salt
• 1 package Fleishmann’s Rapid Rise yeast
• 3/8 cup milk
• 1/4 cup water
• 8 tbsp butter (1 stick)
• 1 large egg
• 1 1/2 tsp cinnamon

• Glaze

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• 1 cup powdered sugar, sifted (I skipped this step and you can tell by my pic )
• 1-2 tbsp milk

• Colored Sugar

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• 3/4 cups sugar divided between 3 seal-able jars or plastic bags
• food coloring: red, blue, yellow and green

How to make it

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• Cake

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• Combine 3/4 cup flour, 2 tbsp sugar, salt and yeast in a large mixing bowl.
• Heat milk, water, and 6 tbsp butter until very warm – about 120-130F.
• Add milk mixture to dry ingredients and beat with an electric mixer at medium speed for 2 minutes.
• Add egg and 1/4 cup flour. Beat on high speed for 2 minutes.
• Stir in remaining flour (1 1/4 cup) to make a stiff batter.
• Cover tightly with plastic wrap and refrigerate for 2 hours.
• Melt 2 tbsp butter. In a separate small bowl, combine remaining (3/8 cup) sugar with cinnamon and mix to incorporate.
• Punch dough down. Move to a lightly floured work surface.
• Divide into 3 equal portions. Roll each to about 12 in x 4 in.
• Brush each with melted butter. Then, sprinkle with cinnamon sugar.
• Beginning at the long end, roll each up tightly – as if for a jellyroll. Pinch seams to form long ropes.
• Braid. Then form into an oval – mine turned more into a (tighter) crown. Pinch ends together to seal.
• Place on a parchment lined baking sheet. Cover (I used a kitchen towel) and let rise in a warm, draft-free place until doubled in size- about an hour+.
• Preheat oven to 375F.
• Bake for 25-30 minutes, until lightly golden.
• Remove from baking sheet and cool on a wire rack (I kept the parchment paper beneath, to catch glaze later). Cool completely.

• Glaze

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• Combine sugar and milk in a bowl, starting with 1 tbsp milk and adding more if needed to reach desired consistency. Whisk until smooth.

• Colored Sugar

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• The amount of food coloring you use depends on how dark/bold you want your colors. I’ll provide a range.
• In a small bowl, mix 4-8 drops blue coloring with 8-16 red coloring. Add to one of the bags of sugar. Seal, and mix around with your hand to distribute the color.
• Add 4-8 drops green food coloring into another bag of sugar. Seal, and mix around with your hand to distribute the color.
• Add 4-8 drops of yellow food coloring into remaining bag of sugar. Seal, and mix around with your hand to distribute the color.
• Pour glaze over cake. Sprinkle colored sugar over top.

Mint-Chocolate Dipped Shortbread Cookies

A delicious little festive morsel. The cookie is crisp, buttery and not too sweet which complements the chocolate and candy perfectly.

Time: 30 minutes + chill           Yield: 20

Ingredients

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• 1/2 cup butter
• 2 tbsp sugar
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract
• 1 cup AP flour
• 1/4 tsp salt
• 1 cup chocolate chips (I used milk chocolate but use what you like)
• 1 tsp peppermint extract
• 3 mini candy canes, crushed

How to make it

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• Beat butter, sugars, and extract until fluffy – at least 10 minutes. Combine flour and salt and slowly incorporate into butter mixture. Form dough into a ball and refrigerate for at least 30 minutes.
• Preheat oven to 350F. Line 2 baking sheets with parchment paper.
• Roll dough into a log and gently slice into 1/2 inch pieces. Place on lined baking sheets. Bake for 12-15 minutes, until edges begin to brown. Transfer to cooling rack, reserving parchment lined sheets.
• Once cookies are fully cooled, place half of chocolate chips in a small microwave safe glass bowl. Microwave in 30-second intervals until creamy and smooth, mixing well after each interval. Stir in half of mint extract and dip half of each cookie in chocolate. Transfer back to lined sheet and sprinkle with candy pieces. Continue with half of cookies. Repeat process until all are dipped and sprinkled with candy. Place sheets in fridge for about 30 minutes until chocolate is set. Store cookies in an airtight container.

Cranberry Turtle Bars

A delicious and unexpected treat! I found they taste even better after the first day. Store in an airtight container. Based on a recipe from the Closet Cooking blog with a few adjustments for taste and ingredients on hand.

Time: 20 min + cooling            Serves: 12+

Ingredients

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• Shortbread Crust

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• 2 cups flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 1/2 sticks (3/4 cup) butter cut into about 1/2 inch cubes

• Cranberry Candy

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• 1 2/3 cups sugar
• 1/4 cup agave nectar syrup (may also use light corn syrup or similar)
• 1/2 tsp salt
• 12 oz. fresh cranberries
• 1 tsp vanilla
• 3 cups pecans, toasted and coarsely chopped

How to make it

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• Shortbread Crust

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• Preheat oven to 350F. Line a 10×15 or 13×9 baking pan/dish with parchment paper. Spray paper with cooking spray.
• Combine flour, sugar and salt in a mixing bowl. Add butter and mix until pea sized lumps form. (I did this by hand with my fingertips but feel free to throw it in the food processor.)
• Sprinkle mixture into prepared baking pan/dish and press down to even out.
• Bake for 15-20 minutes, until golden brown. Set aside to cool completely.

• Cranberry Candy

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• Melt butter in a large saucepan. Mix in sugar, agave nectar and salt – bring to boil. Lower to simmer until mixture reaches a golden amber color, about 10 minutes. (If you have a candy thermometer, test to read 245F.)
• Stir in cranberries and cook an additional 3-5 minutes (or until temp reads 245F again).
• Remove from heat and stir in vanilla and pecans. Quickly pour mixture over crust and spread evenly. Allow to cool completely.

Pumpkin Tiramisu

A unique version of tiramisu that incorporates all the lovely flavors of pumpkin pie. It is super light which makes it the perfect dessert for a large holiday feast. Adapted from a recipe I found on Group Recipes by user Annieamie.

Time: 20 minutes               Serves: 10

Ingredients

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• 1 pint heavy cream
• 1/2 tsp vanilla extract
• 2 tbsp sugar
• 8 ounces of mascarpone cheese
• 2/4 cup canned pumpkin puree
• 2 tsp pumpkin pie spice, plus more for sprinkling on top
• 1 1/2 cups powdered sugar (or more if you like it sweeter)
• 1 tsp  vanilla extract
• 1 to 2 packages of lady fingers or sliced fresh pound cake cut into finger-length pieces
• juice (about 2 tbsp) and zest from one orange (may sub Grand Marnier for juice)

How to make it

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• Whip your heavy cream with vanilla and sugar. Chill for at least an hour before starting this recipe. Keep it in the fridge!
• Mix the mascarpone cheese with pumpkin, spices, powdered sugar and vanilla until blended well.
• Fold in ONLY 1 1/2 cups of the whipped cream gently.
• Using a glass trifle dish or a 13×9 inch pan, layer the ladyfingers over the bottom of the pan.
• Sprinkle either the orange juice or rum over the lady fingers.
• Layer this over the lady fingers.
• Using the remaining whipped cream, layer that over the pumpkin/cream layer.
• Sprinkle generously with pumpkin pie spice and top with orange zest.
• Cover and refrigerate at least 4 hours or overnight.
• If you’re making this in a trifle bowl, you can make more layers but make sure that your lady fingers have been sprinkled with either the orange juice or the liquor.