Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Ingredients
For the Donuts
  • 3 cups all-purpose flour
  • 1/2 TBSP ground cinnamon
  • large pinch of freshly ground nutmeg (optional but recommended, you can also use pre-ground)
  • 1 TBSP baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 TBSP unsalted butter, melted and slightly cooled
  • ½ cup milk, room temperature
  • oil for frying
For the Cinnamon Glaze
  • 1/4 cup milk
  • 1 tsp ground cinnamon
  • pinch of salt
  • 2 cups powdered sugar
Instructions
For the Donuts
  1. In a medium bowl whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside
  2. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
  3. Combine the milk with the melted butter.
  4. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour.
  5. The dough at this point will look more like a batter and be quite soft. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. The flour will absorb more liquid and the fat will firm up making it easier to roll out.
  6. Once the dough is firm enough to roll, place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough out to ¼ inch thick.
  7. Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in then center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
  8. Meanwhile heat about 2 inches of frying oil (canola, vegetable, or peanut) in a heavy bottom pan to 375F. Set up a cooling rack over a sheet pan for the donuts to drain on.
  9. Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot fat with tongs or a slotted spoon. Place on the cooling rack to drain over a sheet pan.
  10. After the donuts have cooled a few minutes, you can dip them in the glaze.
For the Cinnamon Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick add a bit more milk. If it is too thin, add a bit more powdered sugar.
  2. Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.

Ultra Soft Sugar Cookie Bars Recipe

Ultra Soft Sugar Cookie Bars Recipe

Ultra Soft Sugar Cookie Bars Recipe

Ingredients
For the Bars
  • 1 stick unsalted butter (1/2 cup), softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional, but recommended)
  • 1/2 tsp lemon zest (optional, but recommended)
  • 2 1/2 cups all purpose flour
  • 3/4 tsp kosher salt
For the Frosting
  • 1 stick unsalted butter (1/2 cup)
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest (optional but recommended)
  • large pinch of salt
  • 2 cups powdered sugar
  • 2-3 TBSP milk
Instructions
  1. Preheat your oven to 350F. Line an 8X8 or 9X9 baking dish with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix just until incorporated. Mix in the vanilla and almond extracts and the lemon zest.
  3. Add the salt and the flour into the mixing bowl and mix just until combined. Scrape down the sides and the bottom of the bowl if needed. Make sure not to over-mix.
  4. Press the dough into the prepared baking dish. It will be sticky and thick. You may need to use slightly damp fingers to press the dough in evenly.
  5. Bake at 350F for 14-16 min, until very lightly golden. the center of the cookies will look under baked.
  6. Cool completely on a wire cooling rack before frosting.
For the Frosting
  1. In a large bowl, beat butter, vanilla, lemon zest and salt until smooth.
  2. Add powdered sugar (1/2 cup at a time) mixing until combined.
  3. Add the milk and mix until smooth.
  4. Frost cooled cookies before cutting into bars. I find they cut more easily if chilled first. I also like the texture of these bars when chilled.

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Ingredients:

FUDGE BROWNIES:
  • 1 1/2 cup granulated sugar
  • 2/3 (11 Tablespoons) cup unsalted butter
  • 1/4 cup water
  • 1 (11.5 oz.) bag milk chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
CHOCOLATE FROSTING:
  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup cocoa powder
  • pinch of salt
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons milk

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil.
  3. Remove from heat. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Using an electric or stand mixer, beat in eggs, mixing after each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Let brownies cool before frosting and/or cutting into squares.
  8. Using an electric or stand mixer, mix together butter, cocoa powder, and salt for about 3-5 minutes.
  9. Add the powdered sugar, vanilla extract, and milk. Mix until frosting becomes light and fluffy.
  10. Frost the cooled brownies, and cut them into squares.

Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Ingredients:

PEANUT BUTTER BARS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1  cup creamy peanut butter or chunky peanut butter
  • 1  teaspoons vanilla extract
  • 2 large eggs
  • 1  cup quick oats or rolled oats
CHOCOLATE FROSTING:
  • 1 cup creamy peanut butter, whipped
  • 1/2 cup (1 stick) real butter
  • 1/4 cup milk
  • 3 Tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350F degrees. Line a 11 x 15 inch jelly roll pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, peanut butter, eggs, and vanilla until light and fluffy.
  4. Gradually add the dry ingredients. DO NOT OVERMIX!
  5. Stir in quick oats.
  6. Spread peanut butter mixture into prepared pan. Bake for 15 minutes or until lightly brown. Cool for 10 minutes(I placed the whole pan in the fridge to speed up this process).
  7. Whip remaining creamy peanut butter until it becomes light and fluffy. Carefully spread on top of semi-cool peanut butter bars.
  8. Mix the butter, milk, cocoa powder, vanilla extract, and powdered sugar together until frosting is light and fluffy.
  9. Place a scoop of chocolate frosting on several spots on top of the whipped peanut butter. This helps so you aren’t dragging the frosting around and messing with the whipped peanut butter layer.
  10. Carefully spread the chocolate frosting almost to the edge of the bars. Let frosting set for another 10-15 minutes before cutting bars into squares.

Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Ingredients
Chicken Marinade
  • 2 chicken breasts (2 breast halves, ~1.2lb/600g in total)
  • Zest of 1 lime (zest before juicing)
  • 4 tbsp lime juice (1 – 2 limes)
  • 2 garlic cloves, minced
  • 3 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tbsp finely chopped cilantro/coriander (optional)
  • 2 tsp fish sauce (Note 1)
To Cook
  • 2 tbsp olive oil
Instructions
  1. Cut each chicken breast in half horizontally to create 4 steaks. Optional: Place a piece of parchment paper over the chicken and using a rolling pin or meat mallet to pound to ⅓” / 7mm thickness.
  2. Place Chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for at least 3 hours, preferably overnight.
To Cook
  1. Remove chicken, discard Marinade. Heat oil in a large skillet over high heat (or even better, do this on the BBQ). Place chicken in the skillet and cook the first side for 1½ – 2 minutes, or until caramelised and golden brown. Turn and cook the other side for 1 minute or until golden.
  2. Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
  3. Garnish with extra cilantro and serve.

Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Ingredients:

Eggs:

  • 2 1/2 cups almond flour
  • Sweetener equivalent to 1/2 cup sugar (best if you use powdered sweetener to avoid grittiness)
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips

Chocolate Coating:

  • 6 ounces sugar-free dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions

  1. In a large bowl, whisk together almond flour, sweetener, and salt. Add butter, vanilla extract and chocolate chips.
  2. Turn dough out onto parchment or waxed paper and pat out into a rough square, about 8 x 8 inches and 1/2 inch high.
  3. Use a small egg-shaped cookie cutter (about 2 inches long) to cut out as many eggs as possible. Use a knife or offset spatula to gently lift the eggs onto a waxed paper-lined platter or cookie sheet. Gather up the scraps and re-pat out and cut more eggs out. Continue until no more eggs can be cut out (you should get about 14 to 15 eggs).
  4. Freeze eggs until completely frozen, about 1 hour.
  5. Set a heat-proof bowl over a pan of barely simmering water. Add chocolate and coconut oil and stir until completely melted.
  6. Dip each frozen egg into the chocolate, tossing to coat all over. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate. Place on another waxed paper-lined platter or cookie sheet.
  7. Drizzle any extra chocolate over the eggs in fun designs (you can put it into a ziploc bag with the very tip cut off to make proper designs).
  8. Freeze or refrigerate until firm.

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Ingredients
for the cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups (12 oz) unsalted butter, room temp
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 TBSP tangerine zest (could sub with orange)
  • 2 TBSP tangerine juice (could sub with orange)
  • 3.5 oz dark chocolate bar, chopped up (I use Lindt 70% dark chocolate)
for the glaze
  • 1 1/2 cups powdered sugar
  • 3-5 TBSP tangerine juice (or orange juice)
  • 1 tsp tangerine zest
Instructions
for the cake
  1. Preheat your oven to 350F.
  2. Oil or spray a 12-cup bundt pan. Add about a 1/4 cup of flour to the pan and tap it around until it is covering the whole pan (including the sides) with a light layer of flour. Tap the excess flour out of the pan.
  3. In a large bowl add the cake flour, baking powder, and kosher salt to the bowl. Whisk for about 20 seconds to aerate and incorporate the dry ingredients together. Set aside.
  4. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar with the mixer on medium speed until light and creamy, about 5 minutes. Periodically stop the mixer and scrape down the sides of the bowl.
  5. Beat in the eggs one at a time. Add the vanilla.
  6. Alternate adding part of the flour mixture with part of the milk mixture, starting and ending with the flour mixture. Alternating the dry ingredients with the wet will help the butter base absorb the liquid more easily and give you a nicer crumb. Mix the batter just until everything is incorporated and then stop! The more you mix once the flour has been added, the tougher cake you will have.
  7. Stir in the tangerine zest, juice, and the chopped up chocolate.
  8. Pour the batter into the prepared bundt pan. Bake at 350F for 55-65 minutes, or until a tester comes out with moist crumbs.
  9. Cool the cake on a cooling rack for about an hour before flipping it out of the pan. You may need to loosen the sides a bit with a butter knife. Put the plate or platter over top of the pan then quickly but carefully turn the whole pan over so that the platter is now on the bottom. Tap the pan all around until you feel the cake release before lifting the pan off.
  10. Pour the tangerine glaze over the cake and serve. (recipe to follow)
For the glaze
  1. Place the powdered sugar in a bowl and whisk in enough juice until a glaze is formed and is at the consistency desired. You want it to be then enough to pour. Whisk in the zest.
  2. Pour the glaze over the cake.

Easy Tiramisu Recipe

Easy Tiramisu Recipe

Easy Tiramisu Recipe

Ingredients
  • 3 eggs, yolks and whites separated
  • ½ cup caster sugar (known as super fine / baker’s sugar in the US)
  • ½ tsp vanilla extract
  • 8 oz / 250g mascarpone (Note 5)
  • 1¼ cups hot espresso coffee – strong! (Note 1)
  • 2 tbsp (or more!) of liquor of choice – I like Frangelico and Kahlua
  • 6.5oz/200g lady fingers (24 – 30), pavesini or savoiardi biscuits (Note 2)
  • Cocoa, for dusting
Instructions
  1. Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick.
  2. Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
  3. Clean bowl and whisk. Beat egg whites until stiff.
  4. Fold ⅓ of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined.
  5. Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish.
  6. Spread over half the cream, then top with another layer of coffee dipped biscuits.
  7. Spread with remaining cream.
  8. Cover, refrigerate for at least 3 hours, preferably overnight
  9. Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.

Coconut Pecan Cabin Granola Recipe

Coconut Pecan Cabin Granola Recipe

Coconut Pecan Cabin Granola Recipe

Ingredients
  • 6 cups rolled oats
  • 1 cup slivered or sliced almonds
  • 1 cup chopped pecans
  • 1 cup flour (I haven’t tried whole wheat but I assume it would work fine)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ cup sugar (optional – if I do use it, I like turbinado sugar)
  • 1 cup vegetable oil
  • ½ cup honey
  • 1 cup unsweetened coconut flakes
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.
  3. Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.
  4. Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.

Homemade Bagels Recipe

Homemade Bagels Recipe

Homemade Bagels Recipe

Ingredients
for the starter
  • ½ cup bread flour
  • ⅓ cup water
  • pinch of yeast
for the dough
  • 0.25oz package (2¼ tsp) active dry yeast
  • 1 cup lukewarm water
  • 3 cups bread flour
  • 1 TBSP granulated sugar
  • 2 tsps kosher salt
  • cornmeal (optional)
  • 1 egg white
  • desired toppings
for the poaching liquid
  • 2-3 quarts water
  • 1 TBSP baking soda
  • 1 tsp kosher salt
Instructions
  1. The night before making the bagels (or at least an hour before) combine the ingredients for the starter together in a medium bowl. Cover with plastic wrap and let sit out at room temperature for up to 8 hours.
  2. In the bowl of a stand mixer fitted with a dough hook add the yeast and warm water and let sit for a few minutes until bubbly. Add the starter, bread flour, sugar, and then salt into the bowl. Mix on medium slow and then increase to medium speed until the dough begins to form into a ball, about 4 minutes. Increase to medium-high speed, and continue kneading with the dough hook for 10 more minutes until the dough is smooth and pulls away from the side of the bowl.
  3. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or loosely with plastic wrap and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425F and bring a shallow pot of water mixed with the baking soda and salt to a simmer. You don’t want the water boiling. “Punch” down the dough by pressing in the middle and folding the sides into the center. Divide the dough into 8 equal pieces. If weighing out, they should be about 3.4-3.5oz each. Cover with plastic wrap and let the dough pieces relax for 10 minutes.
  5. Take each piece and pull down on the sides toward the center of the bottom creating a seam on the bottom. Place the piece on the bench and cup your hand around the side of the dough, forming a C with your hand and resting your pinky on the bench, and move your hand in a circular motion forming a smooth ball. Press your thumb through each ball to form a bagel shape. Stretch out the center, keeping in mind it will begin moving together as it proofs and bakes. Place the bagels on a sheet to proof for 10 more minutes.
  6. Gently slide the bagels into the poaching liquid, several at a time. Poach for about 1 min on each side. Remove the bagels from the water with a slotted spoon and allow the excess water to drip off and place on a baking sheet sprinkled with cornmeal or with flour to prevent sticking. (If using parchment paper you will still need cornmeal or flour on top of the parchment).
  7. Whisk the egg white together with a teaspoon of water and brush the tops of the bagels. If desired, add toppings to the bagels. Bake for 20-25 minutes, or until golden brown. Allow to cool on cooling racks.
  8. *Serve with whipped goat cheese and strawberry basil relish if desired

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Ingredients
Freezer Prep
  • 1 gallon freezer bag
  • 2½ cups Chicken Broth (pre freezing in ice cube trays make for quicker thawing times)
  • 16 oz. Cooked Great Northern Beans
  • 16 oz. Cooked Small Butter Beans
  • 8 oz. Cooked Garbanzo Beans or Cooked White Hominy
  • 8 oz. White Shoepeg Corn
  • 1 lbs. Chicken Breast, cut into 1 inch cubes
  • 1 Large White Onion, pureed
  • 3 Cloves Garlic, finely minced
  • 1 Tbsp. Cumin
  • ½ Tbsp. Coriander
  • ½ tsp. Sea Salt
  • ½ Tbsp. Oregano
  • 1-4 Dashes of Red Chili Sauce (such as Tapatio or Tabasco)
  • 1 Tbsp. Olive Oil
  • Juice of 1 lime
  • 2 7oz. Cans of Fire Roasted Diced Green Chilis
End of Cooking
  • Juice of 1 lime
  • 1 cup Sour Cream, + some for garnishing
  • Shredded Mexican Cheese Blend for garnishing
  • Fresh Cilantro, chopped, for garnishing
Instructions
To Freeze:
  1. Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.
To Thaw:
  1. Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.
To Cook:
  1. Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
  2. About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

Grandma’s Buttermilk Biscuits Recipe

Grandma's Buttermilk Biscuits Recipe

Grandma’s Buttermilk Biscuits Recipe

Ingredients
  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp salt
  • Shortening the size of an egg
  • ½ tsp baking soda
  • 1 cup buttermilk
Instructions
  1. Sift flour, baking powder and salt in a medium sized bowl.
  2. Cut in shortening 4-5 tablespoons worth or about the size of a large egg, until mixture resembles coarse crumbs.
  3. In a separate bowl or measuring cup add buttermilk and baking soda and mix till combined. Add milk mixture all at once to the bowl of dry ingredients and mix quickly until dough follows fork around the bowl.
  4. Turn out onto a lightly floured surface and knead gently for 30 seconds. Roll or pat dough to about ¾ inch thick and cut with biscuit cutter.
  5. Bake at 425 degrees for 12-15 minutes on an ungreased cookie sheet or cast iron skillet.

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Ingredients
  • 4 (1 oz.) squares unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • Creme de Menthe Frosting
  • ¾ cup chocolate chips, melted
Instructions
  1. Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes.
  2. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla and chocolate mixture; beat at low speed 1 minute.
  3. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350 degrees for 25-30 minutes or until wooden pick comes out clean. Cool 20 minutes; spread creme de menthe frosting over top. Chill at least 4 hours.
  4. Drizzle melted chocolate over frosting, or pipe in desired design. Cut bars immediately. Remove from pan and chill at least 1 hour. Store in an airtight container in refrigerator.

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Ingredients
  • 15 medium sized garden fresh tomatoes (13 cups chopped)
  • 4-6 cloves garlic
  • 3 tbsp olive oil
  • 2 cups chicken stock
  • 2 cup heavy whipping cream
  • 2 tbsp brown sugar
  • 2 tsp white sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 2 dashes celery salt
  • Fresh basil
Instructions
  1. This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
  2. First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
  3. Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
  4. Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
  5. Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
  6. Once the tomatoes have cooled enough that touching it doesn’t burn you, add them to a blender. Blend until the consistency is smooth.
  7. Split soup into 2 freezer safe zip loc bags and freeze.
  8. When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
  9. Once heated through add some freshly chopped basil on top. Enjoy!

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Ingredients
  • 5½ pounds of plums
  • 4 cups of water
  • 7 cups of sugar
  • 1 package (1-3/4 ounces) powdered fruit pectin
Instructions
  1. Rinse and remove stems from plums.
  2. Cut plums in half and remove the pits. Discard the pits and add pitted plums in a bowl.
  3. Chop up pitted plums and add to a pot.
  4. Add 4 cups of water and bring to a boil. Boil for 30 minutes. Use a potato masher to help break up the mixture even more.
  5. Put a colander or strainer over a larger bowl and cover with several layers of cheese cloths.
  6. Pour plum mixture over cheese cloth and let the juice strain into the bowl. This can take up to a few hours.
  7. Pour 5½ cups of plum juice into a large pot. If you didn’t get 5½ cups of juice add in some water to make a total of 51/2 cups of liquid.
  8. Add in 1 box of pectin and stir well.
  9. Bring mixture to a boil.
  10. Add in 7 cups of sugar and bring to a rolling boil. Boil for 1 minute, stirring constantly.
  11. Remove from heat and skim off any foam.
  12. Ladle into hot sterilized jars making sure to leave ¼ inch head space. Add lids and rings and process in a hot water bath canner for 5-10 minutes.