Banana and Caramel Chocolate Chip Cupcakes


Ingredients:

Cupcakes
1 box white cake mix
1 (3 oz) packet banana gelatin
1 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup (1 medium) banana, mashed
1 1/2 cup caramel filled chocolate morsels
Frosting
1/2 cup unsalted butter, softened
1/2 cup caramel filled chocolate morsels, melted and cooled
1/2 tablespoon banana emulsion or 1 tablespoon banana extract
1/4 cup milk
4 - 5 cups confectioner's sugar

Directions:
 
cupcakes:
Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
In large bowl using an electric mixer on low speed, beat all cake ingredients together except the caramel morsels, for about 45 seconds. Increase speed to medium and continue to beat until just combines, about 1 minute. Do not over mix.
Fold in morsels. Fill each baking cups about 3/4 full, about 1/4 cup.
Bake for 15 to 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Cool for 5 minutes in pan before transferring cupcakes to a wire rack for additional cooling.
 
frosting:
In large bowl, beat butter and chocolate until blended. Mix in banana emulsion/extract and milk.
Gradually add confectioner's sugar 1 cup at a time and beat until completely blended. Note: for thicker consistency, add more confectioner's sugar by 1/2 cup at a time; to reverse thick frosting, increase milk by 1/2 tablespoon at a time and mix well.
ASSEMBLY
Fill a pastry bag with chocolate frosting using a closed star tip (I used #1D) and pipe swirls in one direction. Drizzle caramel topping over frosting. ENJOY!

Reindeer Marshmallow Pops


Ingredients:
10 large marshmallows
12 oz dark chocolate candy melts
Mini pretzel twists
Small candy eyes
Red M&M’s or red Sixlets for the reindeer’s nose
10 candy sticks
Toothpicks
Parchment or foil lined baking sheet

Directions:

1. Insert 1 candy stick into the base of each marshmallow.
2. Pour the candy melts into a microwavable safe dish. Heat in the microwave in 30 second increments, stirring in-between, until melted.
3. Allow the chocolate to cool for a few minutes.
4. Dip each marshmallow in the chocolate and allow the excess melted chocolate to drip back into the bowl.
5. Place two mini pretzel twists on the parchment or foil lined baking sheet and lay the marshmallow on top of them.
6. Add a red “nose” (M&M or Sixlet).
7. Repeat this step with all the marshmallows.
8. Allow them to set for about 20-30 minutes.
9. Once the chocolate has set give each reindeer two eyes. Dip a toothpick in the melted chocolate (you may need to re-heat), dab a little chocolate on the back of each candy eye, and then dab a little chocolate on the Reindeer’s “head”.
10. Enjoy!

Potato Pancakes with Salmon and Creme Fraiche


Ingredients:

2 Large Russet Potatoes (Peeled)
1/2 Onion
4 Scallions (sliced thin on a bias)
1/3 Cup minced Shallot
3 T Chickpea Flour
1 1/2 tsps Salt
1/2 Teaspoon Black Pepper
1 Cup Creme Fraiche
3/4 Pound Smoked Salmon (Lox) (sliced thin)

Directions:

1. In a food processor fitted with a shredder blade, shred your potatoes and onion (if you don't have a food processor you can use a cheese grater). Place in a large bowl and mix in your scallions, shallots, chickpea flour, salt and pepper. Incorporate completely.
2. Heat up a large non-stick skillet with enough Canola Oil just to coat the bottom. Once the oil is hot, take a small handful of your potato mixture, form a 1/2" thick patty in your hand and place in the oil. Fry on both sides til golden brown, remove and let drain on a paper towel. Season the tops with a little pinch of salt.
3. Continue this process until all your potato mixture is used up.*Note: You can make these ahead of time and then just pop them in the oven at 350 degrees for about 15 minutes to warm them back up!
4. When ready to serve top the potato pancakes with some Crème Fraîche and Smoked Salmon.

Thick Peanut Butter Hot Chocolate



Ingredients:

2 cups (500ml) milk
2 tsp cornstarch (cornflour)
2 tsp cocoa powder
2 oz (50g) milk chocolate
1 oz (25g) dark chocolate
¼ cup smooth peanut butter sweetened whipped cream & pretzels, to serve

Directions:

1. Take a tablespoon of the milk, and mix it together with the cornstarch in a small bowl. Set aside.
2. Place the remaining ingredients into a medium saucepan over a low heat.
3. Heat the mixture slowly, whisking gently, but constantly until the chocolate and peanut butter are melted and the mixture is steaming - don't let it boil.
4. Whisk in the cornstarch and continue to heat until the mixture thickens slightly.
5. Pour the hot chocolate into two glasses and top with sweetened whipped cream and a crunchy pretzel. Serve!

Indian Butter Chicken



Ingredients:

6 tablespoons butter, divided
1 pound chicken breasts, but into 1" chunks
1 yellow onion, diced
3 garlic cloves, minced
3 tsp garam masala
1 Tbsp fresh grated ginger
1 tsp chili powder
1 tsp ground cumin
½ tsp cayenne pepper
1½ cups tomato sauce (or one 14 oz can would work)
2 cups cream (you may sub 1 cup for milk, if you want)
salt & pepper
lime & cilantro, for garnish
naan & rice for serving

Directions:

1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you're done.
2  Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil — and feel free to cook longer (you may need to add more liquid) for more tender chicken.
4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
5. Serve garnished with lime and cilantro, alongside rice and naan.

Halloween Truffles


Ingredients:

12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars

Directions:

Place chocolate and butter in a bowl and set aside.
Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. Stir mixture with whisk until smooth. Pour into an 8 or 9 inch baking pan. Refrigerate at least one hour, until firm enough to shape.
Line baking sheet with parchment paper. Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. Place onto prepared baking sheet.
Place sprinkles or sugars into bowls; set aside. Roll each truffle in desired coating. Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. Store refrigerated.
Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.

Pumpkin Chili


Ingredients:

Chili
1 2½ pound pie pumpkin
1 large onion, sliced
¼ cup olive oil
½ cup water
2 cloves garlic, minced
1 28 ounce can diced tomatoes, drained
1 28 ounce can tomato sauce
3 tablespoons chili powder
1 teaspoon cumin
1 15.5 ounce can black beans
1 15.5 ounce can dark red kidney beans
1 15.5 ounce can white hominy
1 4.5 ounce can chopped green chilies
½ teaspoon salt
2 tablespoons red wine vinegar 
Pumpkin Bowls
6 very small pie pumpkins
olive oil
salt 
Optional Toppings
cheese, cilantro, sour cream and green onions for serving

Directions:

Chili
1. Bake or microwave pumpkin until tender enough to pierce with a fork. I microwaved mine. Make sure to prick the skin with a knife, so that it doesn't explode in your microwave. Mine took about 8 minutes, but time is largely dependent on the size and thickness of your pumpkin.
2. Allow pumpkin to cool enough to touch. Cut in half and remove seeds. Scrape the pumpkin from the skin and place in a large pot.
3. Add onion, olive oil, and water to the pot.
4. Cook stirring occasionally over medium heat until water is evaporated. Continue cooking stirring constantly until onions are soft and just beginning to brown.
5. Add remaining ingredients, bring to a boil, and then reduce heat to a simmer.
6. Simmer for at least 30 minutes, stirring occasionally. 
Pumpkin Bowls
1. Cut lids from tops of pumpkins.
2. Remove seeds and strings.
3. Brush with olive oil and sprinkle with salt.
4. Bake until tender. Mine took about 30 minutes, but time will be largely dependent upon the size and thickness of your pumpkins. 
To serve
 Ladle chili into pumpkins and top with any desired toppings

Peanut Butter White Chocolate Popcorn


Ingredients:

3 tablespoons neutral oil (sunflower/safflower/grapeseed)
½ cup organic/gmo-free popcorn kernels
1 cup white chocolate peanut butter
¼ cup honey
¼ cup agave syrup
¼ teaspoon kosher salt
3 ounces white chocolate, melted

Directions:

1. In a 4 quart stock pot heat the oil over medium heat until it shimmers, add the popcorn and cover immediately.
2. Very carefully shake the pot around to coat the kernels and keep them heated evenly. After a minute or two they should start popping. Continue to shake the pot until it stops popping.
3. Pour the popcorn into a large mixing bowl, removing any unpopped kernels.
4. Alternatively, you can pop your popcorn using an air popper if you have one.
5. In a small saucepan over medium-low heat combine the peanut butter, honey, agave syrup and salt. Bring to a simmer, stirring frequently until the peanut butter is a pourable consistency. Pour over the popcorn and coat completely.
6. Line a rimmed baking sheet with parchment paper and lay the popcorn in a flat even layer.
7. Melt the white chocolate in a double boiler.
8. Drizzle the white chocolate over the popcorn and let sit at room temperature for an hour or two until it sets.
9. Transfer the popcorn to a serving bowl or an airtight container to store.
10. Popcorn is best if served the same day or day after it is made.
11. Makes about 5-6 cups of popcorn.

3-Ingredient Pizza Sticks with Marinara Dipping Sauce


Ingredients:
1 T. olive oil
3 cloves garlic, peeled and smashed
1 (15 ounce) can high-quality tomato sauce
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. salt
12 egg roll wrappers
12 mozzarella string cheese sticks, sliced mostly through lengthwise
Mini pepperonis
2 quarts canola or vegetable oil

Directions:

1. To make the dipping sauce, heat oil in a small saucepan over medium-high heat until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
2. Stir in tomato sauce, basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time.
3. Meanwhile, set up an area for assembling the pizza sticks. Working with one egg roll wrapper at a time, lay an egg roll wrapper on a plate. Arrange a cheese stick at one end. Fill the cheese stick with pepperoni where it has been sliced lengthwise and arrange additional pepperoni in a line next to the cheese slice. Brush all the edges of the egg roll wrapper with water.
4. Starting at the end of the wrapper with the cheese stick, roll the wrapper tightly around the cheese stick and the pepperoni. When the cheese stick is about 75% rolled, fold in the sides like a burrito and continue rolling. Seal the edges of the egg roll wrapper on itself. Set aside on a plate covered with a damp paper towel and repeat with remaining wrappers, cheese, and pepperoni.
5. Heat oil in a sauce pan, stock pot, or electric deep fryer to 350°F. Working in batches, deep-fry 3 to 4 pizza sticks at a time until the egg roll wrapper is golden brown on all sides, about 3 minutes. Remove to a plate lined with paper towels and repeat with remaining pizza sticks.
6. Serve pizza sticks warm with the marinara dipping sauce on the side.

Buffalo Chicken Potato Bites


Ingredients:

1lb Yukon Gold potatoes
2-3 tsp olive oil
1C chicken, shredded
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp celery, diced
3oz PHILADELPHIA Cream Cheese, softened
1/4C Franks RedHot Buffalo Wing sauce
1/4C blue cheese crumbles
1/2C Monterey Jack cheese, shredded
Green onions, chopped

Directions:

1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
2. In a large bowl, toss potatoes with olive oil, coating well. Transfer to prepared baking sheet. Bake for 40 minutes or until fork tender.
3. Remove potatoes from baking sheet, allowing them to rest until cool enough to handle.
4. Increase oven temperature to 425°F.
5. Meanwhile, in a medium bowl, combine shredded chicken with salt, pepper, celery and cream cheese. Stir with a wooden spoon or combine with your hands. Mix in buffalo sauce, coating mixture completely. Finally stir in blue cheese crumbles. Set aside.
6. With a sharp knife, carefully slice off the top of each potato. Hollow out potatoes with a melon baller or small spoon, being careful to not rip through the potatoes edge. Fill with buffalo chicken mixture and sprinkle with Monterey Jack cheese.
7. Bake for an additional 10 minutes or until potatoes are heated through and cheese is fully melted. Garnish with a sprinkle of ground black pepper and chopped green onions.
8. Serve immediately.

Strawberry Apricot Sunrise Smoothie


Ingredients:

1 medium ripe apricot, sliced in half and pit removed
1 frozen banana, halved
1/3 cup unsweetened almond milk (or milk of choice)
2 teaspoons honey or agave syrup, plus more to taste (if desired)
1 cup fresh strawberries, rinsed and hulled

Directions:

Add the apricot, 1/2 of the frozen banana, and almond milk to the pitcher of a blender. Puree until smooth. Taste and if you feel like it needs to be a little sweeter, add add honey or agave syrup to taste. Puree again. Pour 2/3 of the mixture into a large glass. Add strawberries and the other 1/2 banana to the remaining mixture and puree until smooth. Slowly pour the strawberry smoothie directly into the center of the apricot portion that's in the glass. The apricot should move up the sides of the glass and then a strawberry layer should form on the top. Add a straw and serve.

Hazelnut Chocolate Cheesecake


Ingredients:
Crust
2 cups (30 cookies) reduced-fat Oreos, finely crushed
1/2 cup hazelnuts, chopped
1/3 cup (5.3 tablespoons) unsalted butter, melted and cooled
Cheesecake
12 oz. semisweet baking chocolate, chopped
16 oz. reduced-fat cream cheese, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 oz. whipped topping, thawed
1/3 cup toasted hazelnuts, chopped + 3 whole hazelnuts (optional)

Directions:

1. Heat oven to 350 degrees F. On an ungreased baking sheet pan, evenly spread all chopped hazelnuts. Toast nuts for 3 to 5 minutes. Remove and set aside to cool.
2. In a medium bowl, combine all crust ingredients together. Press crumbs onto bottom and sides of a 9-inch round springform baking pan.
3. Bake for 10 minutes. Remove from oven and allow to cool on a wire rack to room temperature.
4. Meanwhile, in a small bowl, melt baking chocolate in microwave on HIGH at 30 second intervals, stir and repeat until approximately 75 % of chocolate is melted. Continue stirring until completely melted; set aside.
5. In a large bowl, beat cream cheese, sugar and vanilla until just combined and smooth. Fold in whipped topping and gently mix in melted chocolate.
6. Pour cheesecake batter into cooled crust. Use an angled spatula to evenly spread batter working from the center of the cheesecake to the edge being careful to not lift the crust.
7. Garnish with remaining hazelnuts and allow to chill in the refrigerator for 3 hours or until set.
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