The Ultimate Brownies

Ingredients: 

4 Eggs

1 Cup Oil

2 Cups Sugar

1 1/2 Cups of Flour

1/2 Cup Cocoa

1 tsp Salt

1 tsp Vanilla

1/2 bag sweetened Coconut Flakes (14 oz bag)

Up to 12 oz white chocolate chips (2/3 bag ish)

1/2 Cup Mini Semi Sweet Chocolate Chips

Grease pan with shortening (optional)

Directions: 

1. Mix all together, but don’t over mix.

2. Pour into a heavy greased 9”x13” baking pan.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. (For more fudgey center bake 38ish minutes, depending on your oven)

From Jolene and Lance Cressall

Baking Tips

Cookie Scoop Recommendations

#20 - Muffins, Cupcakes, Large Cookies

#40 - Medium Cookies

#60 - Protein Balls, Mini Muffins

Vanilla

Pure Vanilla Extract- 

Vanilla beans soaked in alcohol and become a dark liquid (has to have 35% alcohol content to be pure).  When baking alcohol bakes out of food and can bake the flavor out of your food.  Use this for frostings, ice cream, pudding or anything not baking. 

Imitation Vanilla Extract-

Not as strong or potent as the pure vanilla. It takes the one major component and artificially creates that from wood pulp and add it to water and dark color.  It has a lower alcohol content so it can be better for baking. 

Mexican Vanilla (blend)- 

Combines imitation vanillin and some vanilla bean extract and a lower alcohol content. Have to be careful what brand you can buy recommend blue cattle.

Butter Vanilla Emulsion-

Flavored in water not alcohol based.  It doesn’t bake out when baking.   

Baking Soda & Baking Powder

For fluffier results in baking use new soda and powder.  Even just a year old makes a big difference.  Should be replaced at least every 6 months.  Write the date you open it on the box.  Get the name brand products for better baking products.  

The goal is to have enough baking soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift batter. BS is 4x’s stronger then BP. Typically you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 

Silicone Mat vs Parchment Paper  

Silicone is more slick so baking item will spread out more.  Silicone will insult more so baking item will be lighter in color.  Parchment paper baking item will brown more on bottom and edges.  

Flour

When it comes to flour it’s all about the protein.  More protein=stronger flour=more gluten development= chewier texture.

How you measure your flour can make a big difference in how much flour is really going into your recipe.  Measurements below are for 1 cup of flour.

See Orson Gygi for more information:  http://blog.gygi.com/

Chocolate Covered Caramel Pretzel Rods

Items needed:

• Pretzel Rods
• Peter’s Caramel (melted)
• Milk Chocolate (melted)
• White Chocolate (melted)

How to melt Peter’s Caramel in the oven:

• Preheat your oven to 200 degrees F.
• Place the entire 5 lb. loaf into a french oven or a large stock pot.
• Once the oven has heated, place the french oven or stock pot loaded with the caramel inside for 60-90 minutes.
• Check the caramel at 45 minutes, (because some ovens are hotter than others), and then again at 60.
• When the caramel has completely melted, remove the french oven or the stock pot from the oven.
• Place the melted caramel in the pot onto the stove top. You can drip right out of the pot!

Instructions:

1. Dip the pretzel rods into the melted caramel and place on parchment paper to set for a couple of minutes. 
2. Dip into the the melted chocolate, which ever you want as your base.  Let cool
3. Drizzle the accent chocolate over the rods let dry completely and enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

HTTPS://WWW.MELSKITCHENCAFE.COM/CARAMEL-APPLE-CHEESECAKE-BARS-WITH-STREUSEL-TOPPING/

Overnight Tater Tot Breakfast Casserole

INGREDIENTS:

 12 to 16 ounces breakfast sausage (see note)

 1 cup small diced bell peppers (any color)

 1/2 cup small diced onion

 6 large eggs (see note)

 1 cup milk

 1/2 cup sour cream

 1/2 teaspoon salt

 Pinch of black pepper

 24 ounces (about 6 cups) frozen tater tots

 1 cup (4 ounces) grated cheddar cheese

 1 cup (4 ounces) grated Monterey Jack cheese

 Chopped green onion or chives, for garnish (optional)

 Sour cream and salsa, for serving (optional)

INSTRUCTIONS:

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Check to make sure the middles is baked. Sprinkle with green onions or chives, if using. Serve warm.

NOTES:

Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.

Eggs: I continue to make this over and over (since posting) and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).

PREP TIME: 25 MINUTES 

COOK TIME: 50 MINUTES 

ADDITIONAL TIME: 12 HOURS 

TOTAL TIME: 13 HOURS 15 MINUTES

YIELD: 8 SERVINGS

HTTPS://WWW.MELSKITCHENCAFE.COM/MAKE-AHEAD-OVERNIGHT-TATER-TOT-BREAKFAST-CASSEROLE/

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-FAVORITE-COOKIE/

Homemade Granola

Ingredients:

 1 1/4 C Brown Sugar
1/4 C Water
3/4 C Oil
2 tsp Vanilla
1 tsp Coconut Extract

3 1/2 C Rolled Oats
1 C Dry Powdered Milk (non-fat recommended)
1/2 - 1 C Almonds
1/2 - 1 C Pecans
1/2 C Coconut
1 Tbsp Cinnamon

Instructions:

1. Preheat oven to 200 degrees.
2. Heat sugar and water to a full boil.
3. Slightly cool and stir in oil, vanilla and coconut extract.
4. In a separate large bowl combine and mix oats, coconut, powdered milk, nuts and cinnamon.
5. Add the wet mixture to the dry ingredients in the large bowl and stir together till all is coated.
6. Pour mixture onto a greased cookie sheet and bake for 2 hours flipping the granola every 30 minutes.
7. Cool then brake apart.  Store in an air tight container.

From Morgan Delahunty

Charcuterie Board

Cheese: 2 oz per person (4 oz per person if this is the only food item)

• Soft Cheese (2-3 types): Brie, Camembert, Cambozola, Burrata, Blue, Fontina, Goat
• Semi Hard (2-3 types): Gouda, White Cheddar, Manchego, Gruyere, Caramelized Onion Cheddar*
• Spreadable Cheese (1): Boursin Garlic Cheese*
• 8 oz Mini Mozzarella Cheese Balls*

Our favorite cheeses: Port Salut (Smith’s), Merlot Bellavitano (Smith’s) and Caramelized Onion (Trader Joe’s)

Meats: 1-2 oz per person (2-4 oz per person if this is the only food item)

• Prosciutto (Combo pack*)
• Gor Pepperoni
• Calabrese 
• Salami

Fruits:

• Grapes
• Kiwi
• Blueberries
• Strawberries
• Raspberries
• Blackberries
• Apple
• Pear
• Figs (Dried?)
• Clementines
• Dried Apricots*
• Dried Prunes
• Dark Cherries

Other:

• One Large Board or Flat Platter or Cookie Sheet
• Assorted Crackers*
• Baguette
• Honey
• Jam or Fruit Spread
• Green Olives
• Trail mix - Almond Cashew Chocolate Mix*

*Get at Trader Joe's

Instructions:

1. Gather board, small bowls, appetizer forks, spreaders, cheese knifes.
2. Clean the board or surface and dry thoroughly.
3. Wash and gently pat dry any fruits being used.
4. Unwrap the cheese and meats being used.
5. Slice any cheese and meats that need to be sliced
1. Use some parchment paper or wax paper to protect your board from any grease from the meat or cheeses.
6. Start at the center of the board and arrange items on the board. Try to set contrasting colors and shapes together to create a more visual interest.
7. Have the board ready about 30 minutes before serving to allow the cheese to soften to make easier for spreading.