• Monkey Bread

    How to make Monkey Bread

    Yield: 8 servings

    Prep Time: 2 hours

    Cook: 30 minutes


    For the dough:
    1 package quick rise active yeast
    1 1/2 cup milk, warm (120 degrees F)
    1/4 cup + 1 tablespoon sugar
    5 tablespoons butter, melted (no hotter than 120 degrees F)
    1 large egg
    1 teaspoon salt
    4 1/2 cups flour
    For the sugar coating:
    10 tablespoons butter
    2/3 cup brown sugar
    2/3 cup granulated sugar
    2 1/2 teaspoons cinnamon
    For the glaze:
    1/4 cup heavy whipping cream
    2 tablespoons butter
    1/2 teaspoon vanilla
    1 1/2 to 2 cups powdered sugar


    For the dough:
    Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
    Grease a bundt pan and set aside.
    Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
    Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
    Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
    For the glaze:
    Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.

  • Strawberry Baked Donuts

    How to make Strawberry Baked Donuts

    Yield: 11 to 12 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes

    *Freeze-fried strawberries are available at most grocery stores near the other dried fruits like raisins.


    For the donuts:

    1 cup (127 grams) all-purpose flour
    1/2 cup (100 grams) granulated sugar
    1/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1 large egg
    7 ounces (198 grams) unsweetened nonfat Greek yogurt
    1 tablespoon canola oil
    1 teaspoon fresh lemon juice
    1/2 cup finely chopped fresh strawberries

    For the strawberry glaze:

    1 1/2 cups (188 grams) powdered sugar, sifted
    3/4 teaspoon light corn syrup or golden syrup
    *1/2 cup (6 grams) freeze dried strawberries, finely crushed
    2 tablespoons hot water


    Make the donuts:

    Preheat the oven to 400°F. Spray two 6-cup donut pans with nonstick cooking spray.

    In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add in the chopped strawberries. Gently fold everything together until just combined. The batter will be thick, do not overmix.

    Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out the batter evenly into each cavity of the prepared donut pan. You may only have enough for 11 donuts.

    Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely.

    Make the glaze:

    Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 15 minutes before serving.

  • Funfetti Cookie Dough Chocolate Brownies

    How to make Funfetti Cookie Dough Chocolate Brownies

    Yield: 9-12 brownies

    Prep Time: 45 minutes

    Cook: 45 minutes


    Chocolate brownie

    1/2 cup or 1 stick (115 grams) unsalted butter, chopped
    1 and 1/3 cup (200 grams) good quality semi-sweet or dark chocolate, pieces
    1/2 cup (100 grams) granulated or caster sugar
    1/2 cup (90 grams) brown sugar
    1 teaspoon vanilla extract
    3 large eggs
    2/3 cup (85 grams) all-purpose or plain flour

    Funfetti cookie dough

    1/2 cup or 1 stick (115 grams) unsalted butter, room temperature
    1/2 cup (90 grams) brown sugar
    1/4 cup (50 grams) granulated or caster sugar
    1 teaspoon vanilla extract
    1 cup (140 grams) all-purpose or plain flour
    2-3 tablespoon milk
    1/2 cup (75 grams) milk chocolate chips
    1/2 cup (70 grams) funfetti sprinkles, plus extra for decorating
    2/3 cups (100 grams) semi-sweet or dark chocolate, pieces


    Grease and line a square 8 inch baking tin with parchment paper, ensuring two sides of the paper overhang. Put the butter and chocolate in a heatproof bowl and place on top of a medium saucepan that is filled with a small amount of water. You need to ensure the bottom of the bowl will not touch the water below. Place the saucepan on the stove on a medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.

    Preheat the oven to 320 F (160 C). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric mixer until combined. Add the eggs, one at a time and beat again. Sift in the flour and stir until the mixture is smooth. Pour the brownie batter into your prepared tin and place in the oven. Bake the brownie for approximately 35-40 minutes. The brownie should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.

    To make the cookie dough, add the softened butter and sugars to a large mixing bowl and beat with an electric mixer until pale and creamy. Add the vanilla and beat again. Sift in the flour and add the milk and stir until a soft cookie dough forms. Add in your chocolate chips and sprinkles and stir through. Then place the cookie dough on top of your brownie and spread it out as evenly as possible.

    Finally, melt your chocolate in the microwave, stirring in-between 20 second bursts, until just melted and pour oven the top. Add extra sprinkles. Pop into the fridge for 15 minutes to set, then cut and serve.

  • Salted Honey Caramel

    How to make Salted Honey Caramel

    Yield: Depending on size, about two dozen squares

    Prep Time: 10 minutes

    Cook: 20 minutes


    3/4 cup sugar

    1/2 cup sweetened condensed milk

    1 tablespoon local honey

    4 tablespoons salted butter butter

    1 tsp cinnamon

    1/2 teaspoon vanilla extract

    1/2 cup dark chocolate chips

    1/2 teaspoon fleur de sel, small coarse pieces


    1. Trace around an 8×8 baking pan with parchment paper, leaving about an inch on all sides. Generously butter the parchment paper and place it as securely as possible inside the pan.
    2. In a small saucepan, heat the condensed milk, butter, honey and cinnamon. Keep an eye on this mixture: once the butter has melted, turn off the heat. At the same time, insert your kitchen thermometer (optional) into a medium saucepan, combine sugar with 2 1/2 tablespoons of water. Place over medium-high heat and let the sugar dissolve. Stir gently to be sure that the sugar melts smoothly. From this point on, stir only as necessary. Cook until the sugar reaches 300 degrees, or for 5-7 minutes.
    3. Remove from heat and add the cinnamony milk and butter to the sugar mixture. Cook the caramel over medium heat until it reaches 245 degrees, or for 3-5 minutes.
    4. Remove the medium saucepan from the heat. Add vanilla extract.
    5. Pour the mixture into the prepared baking pan, carefully as to not scrape the hard bits on the bottom and sides. While letting the caramel cool for up to 15 minutes, melt chocolate chips over low heat. Spread the chocolate over cooled caramel. Sprinkle fleur de sel as a garnish.
    6. Once completely cool, lift out of the pan and onto a countertop. Slice the bar of caramel with a long, sharp knife.
  • Homemade Nutella

    How to make Homemade Nutella

    Yield: About 2 cups

    Prep Time: 5 minutes

    Cook: 10 minutes


    1 cup hazelnuts
    12 ounces milk chocolate, chopped
    2 tablespoons canola oil
    3 tablespoons powdered sugar
    1 tablespoon unsweetened cocoa powder
    1/2 teaspoon vanilla extract
    3/4 teaspoon salt


    Preheat the oven to 350°F.

    Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they’re slightly browned and the skin is slightly blistered, about 10 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that’s fine). Let cool completely.

    Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.

    In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind. Allow the mixture to cool (will be warm from blending or processing). Store the mixture in an airtight container at room temperature for up to 2 weeks.

    From Cake Simple via Leite's Culinaria

  • Strawberry Cheesecake Ice Cream

    How to make Strawberry Cheesecake Ice Cream

    Yield: about 1 quart

    Prep Time: 15 minutes

    Cook: 30 minutes


    1 quart fresh strawberries, hulled and quartered
    3/4 cup granulated sugar, divided
    1 tablespoon balsamic vinegar
    6 ounces cream cheese, at room temperature
    3/4 cup REAL® Seal whole milk
    1/2 cup REAL® Seal heavy cream
    2 teaspoons fresh lemon juice
    2 tablespoons corn syrup
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    4 whole graham crackers, chopped


    Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

    Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.

    Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

    Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.

    Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

  • Banana Espresso Chocolate Chip Muffins

    How to make Banana Espresso Chocolate Chip Muffins

    Yield: 12 muffins

    Prep Time: 15 minutes

    Cook: 25 minutes


    1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) firmly packed light brown sugar
    1 stick (113 grams) unsalted butter, melted
    1/4 cup (57 grams) whole milk
    1 large egg
    1 1/2 cups (190 grams) all-purpose flour
    1 teaspoon instant espresso powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 cup (170 grams) semisweet chocolate chips


    Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

    In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

    In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

    Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

    Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

    Muffins can be stored in an airtight container for up to 2 days.

    From Baked by Matt Lewis and Renato Poliafito

  • No Bake Mini Peanut Butter Cheesecakes

    How to make No Bake Mini Peanut Butter Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 30 minutes

    I adore my mini cheesecake pan, but if you don’t have one you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.


    For the crust:

    1 sleeve (9 cookies) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted

    For the cheesecake:

    8 ounces (227 grams) cream cheese, at room temperature
    1/3 cup (90 grams) creamy peanut butter
    1/2 cup (100 grams) granulated sugar
    1 teaspoon vanilla extract
    2/3 cup (157 ml) heavy cream
    4 ounces (113 grams) semisweet chocolate, melted and cooled

    For the topping:

    1/2 cup (85 grams) semisweet chocolate chips
    1/4 cup (58 grams) heavy cream
    Mini peanut butter cups


    Make the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    Make the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.

  • Cheesecake Stuffed Baked Doughnuts

    How to make Cheesecake Stuffed Baked Doughnuts

    Yield: 6 doughnuts

    Prep Time: 30 minutes

    Cook: 10 minutes


    For the doughnuts:

    1/2 cup warm water
    1 teaspoon finely grated lemon zest
    1/2 teaspoon vanilla extract
    2 1/4 teaspoons (1 packet) instant yeast
    4 large egg yolks
    1/3 cup (65 grams) granulated sugar
    2 1/2 (319 grams) cups all-purpose flour
    1/4 teaspoon fine salt
    4 tablespoons (57 grams) unsalted butter, at room temperature
    1/4 cup heavy cream

    For the filling:

    8 ounces cream cheese, at room temperature
    1/4 cup heavy cream
    1/4 cup powdered sugar
    1 teaspoon vanilla extract

    For the topping:

    3/4 cup (150 grams) granulated sugar
    2 teaspoons ground cinnamon
    2 tablespoons (28 grams) unsalted butter, melted
    Raspberry jam, for drizzling


    Make the doughnut dough:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.

    For the cheesecake filling:

    Meanwhile, make the filling.

    In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

    Finish the doughnuts:

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.

    In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

    Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

    Doughnuts are best served the day they’re made.

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