Ingredient: vanilla

Chocolate Coconut Macaroon Pie


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 Chocolate Coconut Macaroon Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Instructions
  1. Macaroon Crust: Mix all ingredients in a standing mixer on medium speed for 5-7 minutes until thoroughly mixed.
  2. Preheat oven to 400. Press the majority of the mixture into a greased tart pan. (There should be extra to make 7 cookies) Pressing gently up the sides to create a crust while keeping a thin layer on the bottom. Freeze this part for about 30 minutes until set before baking.
  3. Place the tart on a sheet pan covered in foil. This will prevent leaks directly on the bottom of your oven. Bake mixture for about 8 minutes making sure it doesn’t burn. Toasty brown is fine.
  4. Once done, drop the temperature down to 350.
  5. Melt butter and chocolate over a bain marie. (bowl over a saucepan with simmering water)
  6. Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla. Pour mixture into crust and bake for 30 minutes. The center should have a slight giggle. Cool then serve or you can refrigerate.
Recipe Notes

[recipe]

Cinnamon Toast Cupcake

Print Recipe
 Cinnamon Toast Cupcake
Servings
12
Ingredients
Cream Cheese Icing
Servings
12
Ingredients
Cream Cheese Icing
Instructions
  1. Mix eggs and sugar in standing mixer.
  2. Add buttermilk, sour cream, oil, and vanilla.
  3. Then add dry ingredients sifted in: ap flour, baking powder, salt, and cinnamon
  4. For the icing: Mix cream cheese and butter then add sifted powdered sugar and cinnamon.
  5. Sprinkle crushed cereal on top.

Chocolate Peanut Butter Truffles (Paleo)

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 Chocolate Peanut Butter Truffles (Paleo)
They are oh so good and taste just like regular truffles! No joke, these are legit and a must try!
Prep Time 15 minutes
Servings
9
Ingredients
Prep Time 15 minutes
Servings
9
Ingredients
Instructions
  1. Put all ingredients in bowl.
  2. Microwave until melted and mix with a spoon.
  3. Cover and freeze until solid.
  4. Spoon mixture onto cookie sheet then shape into balls.
  5. Roll in cocoa nibs.
  6. Make sure to use the thick milk part of the coconut milk and not the liquid.

Blueberry Crumb Bars

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 Blueberry Crumb Bars
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Combine ½ c sugar, baking powder, flour, cinnamon, cardamom, nutmeg, and salt. Mix with whisk. Add lemon zest, juice, vanilla, egg, and mix. Once combined, butter with flour mixture with hands until combined. You can use a standing mixer or pastry cutter to get the texture faster. It will be grainy and not full combined.
  2. In a separate bowl, mix ¼ c sugar and cornstarch. Add blueberries and mix to cover.
  3. In a 13x9 pyrex, cover with cooking spray then add half of the flour mixture and press down. After, add the blueberries and spread evenly. Spread the rest of the flour mixture on top of the blueberries. Bake at 350 convection for about 40 minutes. Let cool before you cut.

Gingerbread Cookies

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 Gingerbread Cookies
There's nothing like the taste of fresh and spicy gingerbread men (and women) during the holiday season.
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, and spices until well blended.
  2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla, continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Wrap dough in plastic and refrigerate for 1 hour.
  3. Preheat oven to 375 degrees, Prepare baking sheets by lining with parchment paper or silpat.
  4. Place the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
  5. Cut out cookies with gingerbread man shape. Place cookies about 1 1/2-inches apart on baking sheet. (I put the sheet pan with the cookies on it in the freezer for 10 minutes to solidify the butter. Though you’re welcome to skip this step.) With a pastry brush, wipe off excess flour on cookies then add a thin layer of egg wash (lightly beaten egg). Decorate cookies with sprinkles while lightly pushing them into place.
  6. Bake 1 sheet at a time for 7-10 minutes (7 minutes leads to softer cookies). Let cool on pan and enjoy! The can be frozen in a freezer bag for up to 3 weeks.