Caramel Apple Crumble Cheesecake

INGREDIENTS

Serves: 12
Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted
Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

PREPARATION

1. Preheat oven to 350°F/180°C.
2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
5. Drizzle on caramel sauce.
6. Enjoy!

Layered Ham & Cheese Potato Bake

INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!

One-Pot Creamy Mushroom Chicken Pasta

INGREDIENTS

Serves 6

3 tablespoons olive oil
1 ½ pounds boneless skinless chicken breast, cut in chunks
2 cups sliced white or button mushrooms
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup Marsala wine*
3 cups uncooked penne pasta
1 cup shredded parmesan cheese
Salt and pepper (to taste)
Fresh parsley (optional garnish)



PREPARATION

1. Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste. Cook until chicken is no longer pink. Remove and set aside. 

2. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.

3. Return the chicken to the pot. Add the stock, cream, wine, and pasta and bring up to a simmer. Add the pasta and cover. 

4. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally. 

5. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.

6. Garnish with fresh parsley.

7. Enjoy!
*Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine plus 1 ½ tablespoons of brandy.

3-Ingredient Appetizers

Pigs In A Blanket

Servings: 18

INGREDIENTS 

1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese


PREPARATION

1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 6 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a hot dog on the cheddar, then roll it up.
5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
7. Serve!

Jalapeño Poppers

Servings: 8

INGREDIENTS 

4 jalapeños
8 slices bacon
8 ounces cream cheese, softened

PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
3. Spread the cream cheese evenly among the jalapeño shells.
4. Wrap each jalapeño in bacon.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, until bacon is browned and peppers are tender.
7. Serve!

BBQ Chicken Tenders

Servings: 6

INGREDIENTS 

1 chicken breast
1 cup seasoned bread crumbs
1 cup bbq sauce

PREPARATION

1. Preheat oven to 375°F/190°C.
2. Slice the chicken into even strips.
3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.
6. Serve!

Mozzarella Sticks

Servings: 10

INGREDIENTS 

5 egg roll wrappers
10 sticks string cheese
Water
Oil, for frying
Marinara sauce

PREPARATION

1. Slice the egg roll wrappers in half.
2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
4. Repeat with the remaining wrappers and cheese.
5. Heat oil in a pot.
6. Fry the sticks until golden brown, then drain on a paper towel.
7. Serve with marinara!

Cheesy German Bread Bowl (Flammkuchen)

INGREDIENTS

Servings: 4
1 loaf dark sourdough bread
1 ½ cups sour cream
½ red onion, diced
3 pieces bacon or pancetta, cubed
2-3 tablespoons butter
1 cup gruyère cheese, grated
Pepper to taste


PREPARATION

1. Preheat oven to 480°F/250˚C.
2. Fry the bacon and the onions in a pan.
3. Mix fried onions, bacon, and sour cream in a bowl and season with pepper.
4. Cut off the top of the bread and remove the inside with a spoon.
5. Fill the bread with the sour cream mixture and cover with gruyère cheese.
6. Spread butter on the leftover bread, cut into thick chunks, and place on a
baking tray together with the bread bowl.
7. Bake for 15 minutes or until the bread is crispy and the cheese golden brown.
8. Enjoy!

Strawberry Cheesecake Old-Fashioned Donuts

INGREDIENTS

Donut
4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying
Frosting
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk


PREPARATION

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Brazilian Chicken Croquettes (Coxinha)

INGREDIENTS

Serves 9 - 12
For the filling:
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped
For the dough:
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
Additional ingredients:
Eggs
2 cups panko bread crumbs
Oil for frying



PREPARATION

1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!

Gooey Cinnamon Roll Cheesecake

INGREDIENTS

Yields: One 9-inch cheesecake
INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)


PREPARATION

1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Chocolate Cupcake In An Orange Cup

INGREDIENTS

Servings: 12
For the cupcake:
3 oranges
Chocolate cake mix
3 eggs
1/2 cup oil
1 cup orange juice
For the icing:
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon orange zest, plus more for garnish
1 stick butter, room temperature
1 1/4 cup powdered sugar


PREPARATION

1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the “meat” and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
2. Juice the orange, reserve for the cake mix.
3. Pre-heat oven to 350°F/175°C. In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
4. Place the orange cups into a muffin tin and fill with 1/4 cup of the chocolate batter.
5. Bake 25 minutes.
6. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
7. Let cupcakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.

Cinnamon Sugar Pretzel Bites

INGREDIENTS

Servings: 24 bites
For the bites:
2 ½ cups warm water
2 ¼ teaspoons instant yeast (1 packet)
1 teaspoon salt
2 tablespoon melted butter
1 tablespoon brown sugar
4 cups flour
3 eggs
For the baking soda bath:
9 cups of water
½ cup baking soda
For the cinnamon sugar coating:
¼ cup melted butter
¾ cup sugar
3 teaspoons cinnamon
For the cream cheese dip (optional):
4 ounces cream cheese, room temperature
¼ cup butter, room temperature
½ teaspoon vanilla extract
1 ½ cups powdered sugar



PREPARATION

Dissolve yeast in warm water in a large bowl. Stir together minute until mostly combined.
Add salt, sugar, butter and stir to combine.
Add flour, 1 cup at a time, until dough is thick and no longer sticky. Poke dough with finger. It should bounce back.
Flour a surface and knead dough for 3 minutes until it forms a smooth ball.
Place dough in a lightly oiled bowl, cover and let rest for 30 minutes.
Preheat oven to 425ºF/ 220ºC.
Bring 9 cups of water to a boil and add ½ cup of baking soda.
Pull bite sized pieces from large dough ball and drop into the baking soda bath. Boil 25 seconds.
Remove dough bites from baking soda bath and place on a well oiled baking sheet
Beat together your eggs and brush over each pretzel bite.
Place in oven and bake 15 minutes or until pretzel tops are golden brown
Combine sugar and cinnamon in a small bowl.
Dip each pretzel bite into melted butter then roll in cinnamon sugar mixture.
To make the cream cheese dip, combine butter and cream cheese and blend until smooth. Add powdered sugar and vanilla and stir.
Enjoy!

Strawberry Cheesecake Poke Cake

INGREDIENTS

Servings: 9
Cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 pound strawberries with tops removed
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
1 cup milk
8 ounces whipped topping
Strawberries for garnish


PREPARATION

Preheat oven to 350°F/175C.
Spray a 9×9 baking pan with cooking spray.
Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
Crush the remaining graham cracker and set aside.
Pour the vanilla cake batter on the graham cracker base, then bake for 25-30 minutes until an inserted toothpick comes out clean.
Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
In a large bowl, mash strawberries with a whisk until very fine.
Add cream cheese and condensed milk, whisking until there are no large lumps.
Add the milk, stirring until smooth.
Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top.
Chill the cake anywhere from 3 hours to overnight.
Slice, and serve with strawberries and the reserved graham cracker crumbs.

Spinach Dip–Stuffed Meatballs

Makes 15–18 meatballs

INGREDIENTS

8 oz cream cheese
¼ cup cooked spinach
1 Tbsp. garlic powder
1 cup shredded mozzarella
½ lb ground beef
½ lb ground pork
1 large egg
¼ cup parsley
½ cup Italian breadcrumbs
1 tsp kosher salt
½ tsp pepper
2 cups marinara sauce
½ lb cooked fettuccine, or your favorite pasta


INSTRUCTIONS

Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball. Repeat with the remaining meat and dip.
In a pan over medium-high heat, sear meatballs for about a minute, then flip.
Add the marinara sauce and mix. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick. Serve with fettuccine and enjoy!

Deep-Fried Blooming Onion

INGREDIENTS

1 large sweet onion
1½ cups milk
2 eggs
1½ cups flour
1½ Tbsp. garlic powder
1 Tbsp. paprika
2 Tsp. pepper
1 Tbsp. salt
3-4 cups canola oil
Dipping Sauce:
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1½ Tbsp. ketchup
1½ Worcestershire sauce
1½ tsp. salt
1 tsp pepper
1 tbsp. paprika


PREPARATION

Cut the top of an onion and place it cut-side down.
Using a sharp knife make 4 ½-inch cuts then go back and make 3 cuts in between each quarter.
Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
Place the onion in it, coating every petal with egg wash.
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
Place the onion in the dry mixture coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
Place onion in the freezer for 10 minutes.
With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
Enjoy!

One-Pot Pasta Primavera

INGREDIENTS

Servings: 4
4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped


PREPARATION

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. 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!

Hasselback Steak

INGREDIENTS

Serves 1-2
2 tablespoons oil (for mushrooms)
1 shallot, finely chopped
2 cloves garlic, chopped
2 cups mushrooms, quartered
1 teaspoon salt (for mushrooms)
¼ teaspoon pepper (for mushrooms)
4 ounces cream cheese, softened
2 egg yolks
¼ cup chives, chopped
1 sirloin steak
2 teaspoons salt (for steak)
2 teaspoons pepper (for steak)
2 tablespoons canola oil (for steak)
¼ cup grated Parmesan


PREPARATION

Preheat oven to 400°F.
Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
On a cutting board, season both sides of the steak with salt and pepper.
Cut about ¾ of the way through the steak, making the incisions 1-inch part.
Pack a spoonful of the mushrooms mixture into each cut in the steak.
Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.
Slice, serve, and enjoy!

Mint Chocolate Chip Cheesecake Brownies

INGREDIENTS

Servings: 12
Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
Brownie:
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs


PREPARATION

1.Preheat oven to 350°F/180°C

2.For the cheesecake, in a bowl, beat the cream cheese until smooth.

3.Add sugar, egg, mint extract, and food coloring, and beat until smooth. 

4.Fold in the chocolate chips. Set aside.

5.For the brownie, in a separate bowl, whisk the dry ingredients until combined.

6.Add the butter and eggs, and beat until smooth.

7.To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture. 

8.Bake 25 - 30 min.

9.Enjoy!

Chocolate Raspberry Cups

INGREDIENTS

Yields: 30
Raspberry Cream:
1 cup of raspberries
1/3 cup of powdered sugar
1 tablespoon of lemon juice
1 cup of heavy cream
4 ounce of cream cheese
Chocolate Cups:
1 cup of white chocolate chips
1/2 teaspoon of magenta food gel
Mini cupcake liners
2 cups of dark chocolate chips
Raspberries
Mint leaves


PREPARATION

1. Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
2. Strain the puree into a large mixing bowl. Discard the seeds.
3. Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
4. In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
5. Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
6. In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
7. Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
8. Enjoy!

Grab And Go Breakfast Muffins

INGREDIENTS

Servings 6 large muffins
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
7 eggs
1 ¼ cup buttermilk
3 tablespoons butter, melted
1 cup sour cream
1 cup bacon, cooked and chopped
1 cup green onion, chopped
1 ½ cup cheddar cheese, shredded, divided

Other equipment needed:
6 cup large muffin tin


PREPARATION

1. Preheat oven to 350˚F (175˚C). Grease a 6 cup large muffin tin.
2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
4. To the dry ingredients, fold in the wet ingredients, cooked bacon, green onion and 1 ¼ cup of the cheddar cheese until just incorporated.
5. Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
6. Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
7. Crack an egg into each of the wells of batter.
8. Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break.
9. Top each muffin with remaining ¼ cup of cheddar cheese.
10. Bake in preheated oven for 25-30 minutes
11. Remove from oven and allow to set 5 minutes before removing from pan.
12. Best served warm. Store leftovers in the refrigerator. Enjoy!