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!

Strawberry Cheesecake-Stuffed Pound Cake

INGREDIENTS

Serves 10

1 store-bought pound cake
1 block (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberries, diced


PREPARATION

1. Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
2. In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
3. Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
4. Pour the cream cheese mixture into the hollowed-out pound cake shell.*
5. Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.
6. Refrigerate for at least 8 hours.
7. Slice into 10 half-inch slices and serve.
8. Enjoy!

*Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they’ve bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.

Save & Bake Chocolate Chip Cookie Dough

INGREDIENTS

Serves 30
2 cups butter, melted
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
4 cups chocolate chips


PREPARATION

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking soda, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve!
7. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
8. Wrap the tray with cling wrap, then freeze for up to one month.
9. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F/190°C.
10. Enjoy now and later!

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!

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!

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.

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!

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!

French Toast Four Ways

Servings: 2-3 for each recipe (8-12 altogether)
First things first, you’ll want to make an egg wash for all the toasts

INGREDIENTS

4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon

PREPARATION

1. Wisk all ingredients together in medium-large bowl to create egg wash





INGREDIENTS

4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)

PREPARATION

1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar



INGREDIENTS

4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish

PREPARATION

1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup



INGREDIENTS

4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving

PREPARATION

1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference



INGREDIENTS

4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)

PREPARATION

1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid

Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits

INGREDIENTS

Servings: 12 mini cobblers
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
Other equipment needed:
12 jam jars


PREPARATION

1. Preheat oven to 450˚F (230˚C).
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!

Eton Mess Sponge

Servings: 9

INGREDIENTS:
140g caster sugar, plus 1 tbsp extra for coating
140g unsalted butter
3 eggs, beaten
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100g crushed meringue
Pinch of salt
200g strawberries
75g icing sugar
250ml double cream


INSTRUCTIONS:
1. Pre-heat the oven to 180°C and line a 6x10 inch square tray with greaseproof paper.
2. Cream the butter and caster sugar together until light and fluffy. Add the beaten eggs to the batter along with the vanilla extract and mix again to combine.
3. Add the flour, baking powder and 50g of the crushed meringue and gently mix together. Pour into the prepared tray.
4. Cut 3 strawberries in half. Place evenly on top of the mixture and then sprinkle with the remaining tablespoon of caster sugar. Bake for 25-30 minutes.
5. Once done, leave the cake to cool on a cooling rack. Slice up the rest of the strawberries and prepare the topping by whisking the icing sugar and double cream together.
6. Spread on top of the cake and scatter on the sliced strawberries and remaining 50g of crushed meringue.

Chilli Key Lime Pie

Servings: 4-6

INGREDIENTS 
150g melted butter, plus extra for greasing
350g digestive biscuits
1 teaspoon cayenne pepper, plus more for topping
3 egg yolks
1 lime for zesting, plus extra for topping
400ml condensed milk
150ml lime juice (6-8 limes juiced)
2 jalapeño chillies (seeded and finely chopped)
300ml whipping cream


PREPARATION 
1. Preheat oven to 170°C
2. Crush the digestives in a food storage bag with a rolling pin and pour crumbs into a large bowl. Add cayenne pepper and melted butter and stir to combine.
3. Transfer into a greased springform pan and press down to form an even layer. Push up against the sides to create a crust. Bake for 10-15 minutes until lightly browned then allow crust to cool.
4. Whisk together three egg yolks and the zest of one lime. Add the condensed milk and lime juice and mix.
5. Add the jalapeño chillies and mix one more time.
6. Pour into cooled biscuit base and cook for 10-15 minutes or until the filling has a slight jiggle.
7. Cool and refrigerate for 2-3 hours.
8. Carefully remove the outer piece the springform pan. Spread the whipped cream on top evenly, then sprinkle cayenne pepper and lime zest over the cream.
9. ENJOY!

Chocolate Banoffee Biscuit Balls

RECIPE:
1 400g Package Digestives - or substitute Graham Crackers
1 Banana
1 Can Dulce De Leche/Toffee*
Chocolate for coating



*”Toffee”/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.

Crush Digestive Biscuits in a large plastic bag. Pour into a large bowl and add Banana and about half the can of Dulce De Leche. Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.

Form the mixture into 1 inch balls and freeze for 15 minutes until firm.

Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.

Remove balls from freezer and dip into the melted chocolate. Set on wax paper and sprinkle with additional biscuit crumbs (optional). Allow chocolate coating to harden (chill in fridge to speed up this process) and drizzle with additional toffee just before serving. Enjoy!

Mini Peanut Butter Cheesecakes

Here's how you make them:
Form peanut butter sandwiches with Ritz crackers. Place them in the bottom of each cup of a muffin tin. In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar.
Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. Pour mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz cracker. Bake for 22 minutes at 275°F. Let cool completely and then refrigerate 2 hours.

Cracker Candy

Here's what you need:
1 tube of saltines (~ 40 crackers +)
1 cup (2 sticks) butter (either salted or unsalted; do not use margarine)
1 cup + 2 Tbsp. firmly packed brown sugar (I prefer light)
1 bag chocolate chips (I like semi-sweet)
1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds)


Instructions: 
Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer). Pour over crackers, spread evenly working quickly. Put sheet into oven – bake for 5 minutes. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for ~3 minutes. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set
(can be frozen)

Oreo-Stuffed Doughnut Holes

RECIPE: 
One tube of flaky biscuit dough
Mini Oreos
Oil for frying

Glaze Recipe:
3/4 cup of powdered sugar
2 Tbsp. of whole milk

Quarter the flaky biscuit dough. Take one quarter and flatten with your finger. Place a mini Oreo in the center and close the biscuit dough around it. Make sure to seal the seam as much as possible. Repeat with the rest of the biscuit dough.

Fry the doughnut holes until golden brown. Set aside to cool down.

Combine powder sugar and whole milk to form the glaze. Dip the fried doughnut holes in the glaze. Sprinkle crushed Oreo cookies over the top while the glaze is still wet. Enjoy!

Gooey Brownie Mud Hen Bars

RECIPE:

Ingredients:

- 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water)
- 2 Egg Whites
- 1 cup Brown Sugar
- 1/2 cup Pecans
- 1/2 cup Mini Marshmallows
- 1/2 cup Chocolate Chips



Prepare Brownie Mix according to directions on the box.
To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated.

Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!