Baked French Toast Overnight Casserole with Praline Topping

1/2 cup butter, melted (1 stick)
12 slices bread
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
5-8 eggs
1 1/2 cups milk

Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Melt butter and pour in a 9x 13. Layer bottom of pan with half the bread pieces Mix together brown sugar, cinnamon,  and nutmeg. In separate bowl, whisk eggs, milk & vanilla together. Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight.

Preheat oven to 350. In the morning, mix together ingredients for praline topping. Cover casserole with topping. Cover with a new piece of foil. Bake the casserole for 30 minutes. Then uncover and bake 15 more minutes. French toast bake should be browned and set.

2 Minute Fudge

1 1 lb. box confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
1/2 cup (1/4 lb) butter
1 cup chopped nuts

1. In 1-1/2 qt casserole stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture will be too stiff to thoroughly blend all of dry ingredients).
2. Put butter over top in center of dish.
3. Microwave at high 3 minutes, or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred.
4. Blend in nuts. Pour into 8x4x3 dish lined with waxed paper. Chill 1 hour in refrigerator or 20-30 minutes in freezer. Cut into squares.
Makes about 36 squares.

Mango Sorbet

Mango Sorbet

Ingredients:
2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt
Directions:
Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

• 1 3/4 cup whole milk, divided
• 1/2 cup half & half
• 1/4 cup heavy cream
• 1/2 of a 14 oz can of dulce de leche (found in the latin isle)
• 1/8 teaspoon pure vanilla extract
• 3/4 – 1 – cup chopped toasted pecans

1. Bring 3/4 cup of milk, half & half, ans cream just to a boil in a  saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Chill mixture.  I put mine in the in the fridge for a couple of hours or you can quick-chill by putting bowl or pot in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. When chilled, add the mixture to your ice cream canister and mix in remaining 1 cup of milk.  Freeze according to ice cream makers directions.  Then transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
3. Drizzle with remaining 1/2 can of Dulce de Leche warmed or chocolate ganache (recipe below) and sprinkle with pecans. Makes approx 1 1/2 qts.

Chocolate Ganache Topping

• 1/4 cup whipping cream
• 1/2 cup semi sweet chocolate chips

In a microwave safe dish, microwave cream and chocolate for 20 seconds.  Stir.  Microwave for 10 second intervals, stirring each time until chocolate is melted.  Allow to cool for 20 minutes before serving on ice cream.  If you let it cool too long just microwave for a few seconds again until desired consistency.

Double Cookie Dough Ice Cream

Double Cookie Dough Ice Cream 

Ingredients:
For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips (semisweet or bittersweet)
Directions:
To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.  Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.

Red Velvet Pancakes

 

Red Velvet Pancakes

Adapted from I am mommy

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup sour cream
1 teaspoon red food coloring (or more if you want them more red!)
2 teaspoons vanilla extract
Combine all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined.
Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake
from Erin's Food Files (original recipes adapted from Apple a Day and Martha Stewart)

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate

For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

Rich Chocolate Cake

Rich Chocolate Cake

Brittany ~ The Sisters Cafe

Cake:

2 2/3 cups (16 oz.) semisweet chocolate chips

1 cup butter

1 cup half-and-half cream

1 cup sugar

8 eggs

2 tablespoons vanilla extract

Glaze:

1 cup (6 oz.) semisweet chocolate chips

3 tablespoons half-and-half cream

2 tablespoons butter

2 tablespoons light corn syrup

Wrap  bottom of 10 inch springform pan with heavy duty aluminum foil. Grease  pan and set aside. (*make sure your pan fits tightly together so it  won't leak! *see note) In saucepan, combine chocolate, butter, cream,  and sugar; cook over low heat until chocolate is melted, stirring  occasionally. Remove from heat and stir until smooth. Pour into a large  mixing bowl; cool.

In another mixing bowl, beat  eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture,  a third at a time, until blended. Stir in vanilla. Pour into prepared  pan; place on baking sheet. Bake at 350 degrees for 45 minutes or until a  toothpick inserted near the center comes out with moist crumbs (top may  crack). Cool on a wire rack (cake will settle). Cover and chill for 1  hour. Run a knife around edge of pan in needed before removing sides.

For  glaze, in a large saucepan, combine the chocolate chips, cream, butter,  and corn syrup; cook over low heat until chocolate is melted; stirring  occasionally. Remove from heat; stir until smooth. Spread enough glaze  over top and sides of cake to cover. Chill for 10 minutes. Repeat with  remaining glaze. Chill overnight (or make early morning for serving in  the evening). Serve with fresh raspberries and mint leaves to garnish.  Refrigerate leftovers.

Homemade Tagalongs

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

This and other girl scout cookie recipes found here