Apple Toffee Cookies

Ingredients for Apple Turnovers:

- ½ cup butter
- 3/4 cup white sugar
- 1 (3.4 oz) package vanilla pudding mix
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp baking soda
- 2 1/2 cups flour
- 1 green apple, peeled and chopped
- 1 cup toffee bits

Preparation Apple Toffee Cookies:

In a large bowl whip together the softened butter and the sugar until creamy and smooth. Add the eggs and vanilla extract and whip until smooth.
One well whipped, add in the flour and the baking soda and continue stirring until well mixed.
Lastly, add in the chopped apple and toffee bits and mix until well blended.
Drop in 1 inch spoonfuls on a baking sheet and bake for 10-12 mins, until the edges are golden brown.


Enjoy!

Cookies & Cream Puffs

INGREDIENTS

Servings: 15-20
25 chocolate sandwich cookies
2 egg yolks
2 cups half & half
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
½ cup flour
4 eggs


PREPARATION

Preheat oven to 425°F.
Using a knife, separate the cream from the cookies, and place them in two separate bowls.
Crush cookies in a blender or a food processor until fine. Set aside.
In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming.
Chill.
In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
Sprinkle any remaining cookies crumbs on top of each cream puff.
Serve!

Poached Eggs In Tomato Sauce (Shakshouka)

RECIPE: 
Serves: 1 egg per person

- 1 1/2 Tbsp. oil
- 3 minced garlic cloves
- 1 chopped small onion
- 2 cups crushed tomato
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tomato diced
- 1/4 cup of parsley
- 3 room temperature eggs
- Chopped parsley
- Feta cheese


Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate. Add dice tomato and cook until sauce has thickened. Using a spoon, create wells for the eggs, crack an egg into each well. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese. Enjoy!

No-Bake Chocolate Cookie Cheesecake

RECIPE:
Crust-
- 24 chocolate cream cookies
- 1/3 cup butter, melted

Filling-
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 Tbsp. vanilla extract1 cup semisweet chocolate chips
- 8 oz heavy whipping cream
Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!