Millionaire Shortbread Bites (Twix Bites)

 Millionaire Shortbread Bites (Twix Bites)

Yield: 48-60 mini bites

        -See bottom of recipe for use in a pan for making bars

-(Or you can use the muffin pan space you have and put the remaining in a small baking dish or mini loaf pan with overhanging parchment paper for bars)

    

(something like this pic- not this actual recipe, ratios of layers are a little off)

Preheat oven to 350F and spray silicone mini muffin tins with nonstick cooking spray 

(I’ve only done it in a mini silicone tray, so you probably need to spray well if it’s metal in order to get them out of the pan.)

Shortbread base

• 2 c. all-purpose flour (240g)

• 1 c. unsalted butter *room temperature* (226g)

• ½ c. granulated sugar packed (100g)

• 1 egg yolk

• 1 tsp vanilla extract

• ½ tsp salt

Cream the butter then add the sugar, salt and beat until light and fluffy. 

Add the vanilla and egg yolk then mix until combined. 

Add the flour in a few batches and mix until just combined.

Make small dough balls (slightly larger than a marble, enough to place in the mini muffin tin and press flat to be about ¼ inch thick) and press flat once in baking wells.

Bake at 350 for 12 +/- mins…edges should start browning a little and the color on top will get slightly darker, but do not overbake.

Caramel layer

• 1 14-oz can sweetened condensed milk

• ½ c. butter (113g)

• 1 c. light brown sugar, packed (200g)

• ¼ c. corn syrup light or dark (60ml)

• 1 tsp vanilla extract

• ½ tsp salt

While the base bakes, make the caramel. 

Combine all caramel ingredients in a medium sauce pan.

Place over medium heat and whisk until melted and combined.

Continue whisking constantly over medium (or medium low) heat while the caramel bubbles and darkens slightly, about 5-6 mins. 

Once it reaches 225F you'll see it starts to thicken and pull away from the edge, your caramel is ready.

Look at remaining space in each well, plan to fill a little less than half with caramel, saving space for a little more than half to be chocolate.

Using two spoons, dish small layers of caramel into each well on top of the shortbread base, and smooth to the edges creating a flat layer. 

*You may have extra caramel, but just use the amount you need for a thin layer of caramel 

Chill for about 10 minutes so the caramel sets (and won’t mix with the chocolate layer)

Chocolate Ganache

• 2 c. milk chocolate chips (or half milk choc half semisweet, needs to be high quality- not store brand)

• 1 c. heavy cream

Place the chocolate in a glass bowl and set aside.

Warm the heavy cream in a small sauce pan on the stove- Bring it to a gentle simmer, but don’t let it boil.

Pour the warmed cream over the chocolate chips and let sit a few minutes to soften.

Stir to make a creamy smooth ganache (it should be somewhere in between liquid and paste, a combo of pourable and spreadable.)

Pour the ganache into the individual wells, and smooth off the top. I vote to be generous with the chocolate! I like slightly more chocolate than caramel.

1 pinch sea salt to sprinkle on top

Let set at room temp. Once chocolate is set you can store it in the fridge or on the counter, it just depends what works best for how  your caramel and chocolate turned out.

***You can also make this in bar form- using a 9x13 pan with an overhanging layer of parchment paper. 

Do 1.5x recipe for the shortbread base. Leave caramel and chocolate recipe 1x. 

Bake shortbread for 22 +/- mins. Follow the rest of the recipe the same. 

They are easier to cut when bars are cold, with a warm, wet knife.

Chocolate Ganache

 Chocolate Ganache

• 2 c. milk chocolate chips (needs to be high quality- not store brand)

• 1 c. heavy cream

OR

• 2 c. semi sweet chocolate chips

• 1.5 c. heavy cream

Place the chocolate in a glass bowl and set aside.

Warm the heavy cream in a small sauce pan on the stove- Bring it to a gentle simmer, but don’t let it boil.

Pour the warmed cream over the chocolate chips and let sit a few minutes to soften.

Stir to make a creamy smooth ganache (it should be somewhere in between liquid and paste, a combo of pourable and spreadable.)

Use as needed, best to let set at room temp so it sets evenly. 

Use a double boiler to rewarm if you need it soft again.

Ganache questions?

https://sugargeekshow.com/ganache/

Mini Pumpkin Muffins

 Mini Pumpkin Muffins

Yield: 48 mini muffins

Adapted from Mel’s

Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.

• 15-oz can can pumpkin puree

• ½ cup (106 g) granulated sugar

• ½ cup (106 g) packed light brown sugar

• ½ cup (113 g) canola oil or melted butter

• 2 large eggs

• 1 tsp vanilla extract

For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.

• 1 ¾ cups (249 g) all-purpose flour (or half white, half whole wheat flour)

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp ground allspice

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.

Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.

Topping:

• ½ c. (212 g) granulated sugar

• 2 tsp ground cinnamon

I like a little sprinkle of the topping on them before they bake, if you just want to dip them after, that’s fine too.

Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. 

Remove the muffins from the tin - turn over and dip the tops in the cinnamon sugar topping mixture then place right side up on a cooling rack to cool. If topping mixture isn’t sticking, dip tops in a little melted butter first.

Box Cake Dressed Up Tips

 Box cake taste homemade

*Start with a good box mix (Duncan Hines works well - white, chocolate, red velvet, strawberry)

*Replace water listed on box with milk (or use buttermilk for red velvet)

*Replace oil listed on box with melted butter

*Add an extra egg

*Add a tiny bit of almond or vanilla extract (for white cake)

*For chocolate cake mixes, add 1/4 cup cocoa powder if you like (or hot chocolate powder??)

White Almond Sour Cream Cake

 White Almond Sour Cream Cake

Yield: two 8x2 rounds

From Sugar Geek

1 box of white Duncan Hines mix

1 c. of all purpose flour

1 c. of granulated sugar

¼ tsp salt

1 c. sour cream   

½ c. melted butter  

1 c. of water or milk  

4 egg whites 

1 tsp almond extract  

Place all of your ingredients into the bowl of your stand mixer and stir on low to combine until just moistened (so flour doesn’t fly.)

 Then bump up to medium speed and mix for 2 minutes to develop the texture and structure of the cake. 

Pour your batter into your prepared pans. I like to use a homemade pan release (cake goop). The best homemade pan release there is! Bake at 350ºF for 35-40 minutes until a toothpick comes out from the center cleanly.

Lemon Poppyseed Mini Donuts

 Lemon Poppyseed Mini Donuts

Yield: 32 +/- mini donuts

Donut Batter

1 c. all-purpose flour (125g)

1 tsp baking powder

¼ tsp baking soda

1 TB poppy seeds

½ tsp salt

2 TB butter, melted and slightly cool

1 large egg, at room temperature

⅓ c.  granulated sugar (65g)

¼ c. milk

¼ c.  sour cream

1 tsp pure vanilla extract

1 TB  lemon juice

1 TB lemon zest

Make the donuts: 

Whisk the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside. Whisk the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick. Scrape into a gallon ziploc bag and snip the corner to pipe into donut wells. Place cooked donuts on a wire cooling rack placed in/on a cookie sheet.

Lemon Glaze

2 TB  unsalted butter, melted

1 c.  confectioners’ sugar (120g)

1–2 TB  milk

1 TB  lemon juice

½ tsp vanilla extract

Make the glaze: 

Whisk all of the glaze ingredients together. Dip each donut into the glaze and place back on the wire rack as the glaze sets (cookie sheet will catch the drips.)

African Tacos/Stew CrockPot

African Tacos (or stew) in the CrockPot

Tami B

2 large tomatoes, skinned, chopped ( or 2 cans diced tomatoes, drain what you can)

1 can Chili beans in mild chili sauce

3 TB corn starch

1 lb. beef stew meat (half the Costco package)

1 can kidney beans, drained

2 onions, diced

1 large green pepper, diced

2 cloves garlic, chopped

1 tsp. oregano

1 beef bouillon cube

2 tsp. chili powder

2 tsp. mustard powder

4 TB Worcestershire sauce

2 TB vinegar

2 tsp. salt

Mix corn starch into cold canned diced tomatoes and chili beans until dissolved.  If it won't fully dissolve, add 1 tsp water at a time until it does. 

Then put all remaining ingredients in a slow cooker, making sure the meat is immersed.  Cook on low for 6-8 hours.

Serve in/with pita or tortilla, cheese and sour cream. Enjoy!

Chicken Enchilada-Tortilla Soup

 

Chicken Enchilada-Tortilla Soup

Yields: 6-7 medium servings

3 med. sized chicken breasts

1 (10 oz) can red/mild enchilada sauce

2 c. chicken broth

1 finely chopped white onion (about 1 cup chopped)

1 yellow squash, diced

1 can drained, whole kernel corn

1 large can diced green chilis (7 oz)

2 cans diced tomatoes (option to use cans of diced tomatoes with green peppers/green chilis in them)

½ tsp. garlic powder

1 tsp. salt

1 tsp. cumin

1 tsp. chili powder (less if you don’t like spice)

½ c. water

¾ tsp. black pepper

1 tsp. lime juice

1 bunch chopped cilantro

Layer all ingredients in crock pot.

Cook on low for 8 hours (preferable), or on high for 3 hours.

When finished cooking, remove chicken and shred, then return to slow cooker. Add in half of cilantro. Use other half of cilantro to top for serving.

Serve with sour cream, shredded cheese, and tortilla chips

Butter Chicken Crock Pot

Slow Cooker Butter Chicken

  

1 TB coconut(or olive) oil

1 yellow onion diced (about 1 cup)

1/2 tsp ground ginger (or 1 TB minced fresh ginger)

4 tsp minced garlic

1 ½ TB curry powder

1 TB garam masala

1 ½ tsp chili powder

¾ tsp kosher salt

1 (6-oz) can tomato paste (no salt added)

2 pounds boneless, skinless chicken breasts about 4 medium breasts

About 4 1/2 c. chopped cauliflower florets (1 small cauliflower or 1/2 large head)

Optional- large diced potatoes, such as halved baby potatoes (maybe 2 cups)

1 (14-oz) can tomato sauce

2 TB unsalted butter cut into small pieces 

1 can full-fat coconut milk 

½ c. plain nonfat Greek yogurt

On stove, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Transfer half the onions mixture to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets (and diced potatoes if using), and top with can of tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.

Cover and cook on low for 4 to 6 hours or high for 1 1/2 to 2 1/2 hours until the chicken is cooked through. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly. Cut and return to slow cooker.

Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)

Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) 

Enjoy warm over brown rice, quinoa, pita or naan, sprinkled with fresh cilantro.

Pumpkin Apple Soup CrockPot

 Pumpkin Apple Soup CrockPot

Kathy W.

Yield: 6 servings

 

¼ c. butter

2 onions, sliced

2 c. water

4 tsp/cubes chicken bouillon

2 tsp/cubes beef bouillon

2 cans pumpkin (30 oz. total)

3 apples- peeled, cored, sliced

¼ tsp. pepper

½ tsp. nutmeg

place onions, butter, and apples in bottom of slow cooker. Add rest of ingredients on top. Cook for 4 hours on low. Pour soup through food processor or blender (immersion blenders don't fully blend it). 

Can be served as is, or can have mix-ins available: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc

Serve warm with bread, rolls, etc.

Asian Stir-Fry CrockPot

Chicken Stir-Fry Crock Pot

Kristen W.

2 pounds boneless chicken breasts (can dice raw or shred after cooking)

2 bell peppers, chopped

1 medium-size onion, chopped

1 tsp minced garlic

3 medium-size carrots, peeled & chopped

SAUCE

1/2 c. low sodium soy sauce

4 TB rice vinegar

2 TB ground ginger

1 tsp salt

1/2 tsp pepper

1 small head of broccoli, broken into florets

Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.

Cook HIGH 2-3 hours or LOW 4-6.

Add broccoli and cook an additional 30 minutes.

Serve over rice or quinoa, top with chopped peanuts or cashews.

Jambalaya Crockpot

Jambalaya Crock Pot

8-10 stalks sliced celery

1 chopped red pepper

1-2 chopped medium onions

1 tsp. finely chopped garlic (or garlic power equivalent if you don't have any)

2 large chicken breasts (either diced raw, or shred after its cooked)

½ - 1 lb. cooked smoked sausage/kielbasa/andouille sausage (cut into slices and halved) 

4 tsp. chicken bouillon granules

1 1/2 tsp. paprika

1/2 tsp. thyme

1/4 - 1/2 tsp. cayenne pepper (more will be a little spicier)

1/2 tsp. black pepper

2 16-oz. can diced tomatoes with liquid

1 bay leaf (or 2 small)

Just dump everything in a crock pot and mix well! Cook 4-5 hours on low.  

*Cook up 1 1/4 c. rice near the end of cooking time to mix in before serving.

Remove bay leaf. Serve with hot pepper sauce.