Ingredients:

• 2 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1-3/4 cups rolled oats
• 3/4 cup walnuts, toasted and cooled
• 1 cup unsalted butter, at room temperature
• 1-1/3 cups sugar
• 1 large egg
• 1-1/2 tablespoons milk
• 2-1/2 teaspoons vanilla extract
• 2 cups semisweet mini chocolate chips

Preparation:

1. Line two baking sheets with parchment paper.
2. Preheat the oven to 350 F.
3. Sift together the flour, baking soda, baking powder, and salt into a bowl. Set aside.
4. In a food processor, process the oats to coarse crumbs. Transfer to a plate, then add the walnuts to the food processor and pulse just until coarsely ground, in 5-second pules, three or four times. Do not over-mix or the nuts will get buttery. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high seed until the mixture is light-coloured and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add the egg and beat until thoroughly incorporated. Add the milk and vanilla and beat to mix well. Add the sifted dry ingredients and beat until just combined. Scrape down the sides of the bowl again. Remove the bowl from the mixer. Add the oats, chocolate chips, and walnuts and stir by hand just until the ingredients are evenly distributed.
6. To make the small cookies, roll scant teaspoon-size portions of dough into 3/4-inch balls. To make the larger cookies, roll the dough into 2-inch balls. Place them about 2 inches apart on the prepared baking sheets, and, using the palm of your hand, flatten each dough ball slightly. Bake in batches until lightly browned, about 10 minutes. Remove the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.

Prep time: 45 minutes. Cook time: 45 minutes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon espresso powder
• 1 pound 70% cacao chocolate, chopped
• 2-1/2 cups sugar
• 3/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 5 large eggs, warmed in a water bath to 80-90F
• 1 cup walnut halves

Preparation:

1. Butter 12 standard cupcake cups or one 9-by-13-inch baking pan and dust with sifted coca. Tap out the excess cocoa.
2. Preheat the oven to 350F.
3. Sift together the flour, baking powder, and espresso powder into a bowl. Set aside.
4. In a large microwave-safe bowl, combine the chocolate, sugar, butter, vanilla, and salt. Microwave on high for 1 minute, then stir. Continue to microwave for 1-minute intervals until the chocolate is completely melted.
5. While still warm, transfer the chocolate mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 30 seconds, then add the eggs, one at a time, beating after each addition until well combined and shiny. Add the flour mixture and beat just until combined. Raise the speed to medium and beat for another 30 seconds until the batter is shiny. It will be very liquid.
6. Scoop the batter into the prepared pan. If it is still warm, it should flow to the edges. If it has cooled, just use your offset spatula to smooth it into place. If using the walnuts, dot them on each cupcake or sprinkle them evenly over the pan and lightly pressed them into the batter. Bake the brownies until they begin to pull away from the sides of the pan and a tester inserted in the centre comes out clean, 18 to 20 minutes for cupcakes or 40 to 45 minutes for the 9-by-13 pan.
7. Remove from the oven and immediately transfer the cupcakes from the pan to wire racks to cool. If using the baking pan, let the brownies cool in the pan for about 20 minutes, then cut them while still a tad warm into roughly 2-inch squares. Store in airtight containers for up to 1 week.

Prep time: 15 minutes, baking: 60 minutes. 

Ingredients:

• 6 day-old croissants, cut into 1-in cubes
• 3/4 cup of sugar
• 1 can coconut milk
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups of sliced peaches/mixed berries
• 1 cup of white/semi-sweet dark chocolate, chopped

In a large bowl, combine croissants, sugar, coconut milk, eggs, and vanilla, cover in plastic wraps, and refrigerate for at least 2 hours (or overnight is best). Preheat oven to 325F. Remove croissant mixture from refrigerator and add peaches (or berries) and chocolate, and toss to combine. Line a muffin pan or lightly oil a 9×9-in square (or round) baking pan. Pour mixture evenly into liners or pan. Bake for 50-60 minutes, until golden brown.

Filling:

• 1 cup white chocolate, chopped
• 2 cups fresh or frozen mixed berries (e.g. raspberries, blackberries, blueberries, and/or strawberries)
• 1 cup whipping cream
• 7 tbsp butter
• 2/3 cup sugar
• 1 egg
• 3/4 cups flour

Pie Crust:

Store bought Shortbread Cookie

Instructions:

Distribute chocolate and berries evenly on bottom of shell, carefully cover with plastic wrap, and refrigerate. In a stainless steel bowl or mixer, whip cream, then cover in plastic wrap and set aside in the refrigerator. In a different or cleaned bowl of mixer, combine butter and sugar and whip on medium-high speed until well combined. Add egg and whip until light and fluffy and colour changes from yellow to white. Stop mixer and add flour. On low speed, mix until just combined. Do not overmix. With a wooden spoon or rubber spatula, fold in pre-whipped cream.

Preheat over to 350F. Remove tarte pan from refrigerator, carefully uncover, and pour filling evenly over berries and chocolate. Place tarte pan on a baking sheet and bake 45 minutes or until golden brown (Mine took close to 90 minutes). Remove from over and let cool for 2 hours before serving.

Warning: This took me 5 hours to make!

Crust:

• 1-¾ cups of cookie crumbs (Ginger cookies)
• 1 tablespoon unsalted butter

Custard Base:

• 1 cup heavy cream
• ¼ cup plus 1 tablespoon whole milk
• 1/3 cup sugar
• 1 vanilla bean, split lengthwise
• 7 large egg yolks

Dark-chocolate layer:

• 5 ounces bittersweet chocolate, finely chopped (around 5 blocks of Baker’s chocolate)
• ½ cup heavy cream, chilled
• 1/3 Custard Base recipe
• 2 tablespoons Kahlua

White-chocolate layer:

• 1/3 Custard Base recipe
• 2 ounces white chocolate, finely chopped (around 2 blocks of Baker’s chocolate)
• ½ cup heavy cream, chilled
• 1 tablespoon fine brandy or cognac

Milk-chocolate layer:

• 1/3 Custard Base recipe
• 7 ounces dark milk chocolate (preferably 42% cacao), finely chopped (around 7 blocks of Baker’s chocolate)
• ½ cup heavy cream, chilled

Instructions:

For crust:

Position a rack in the middle of the oven and preheat the oven to 350F. Lightly butter the bottom of a 9-inch round springform pan.

Crumble the cookies into a food processor fitted with the steel blade. Pulse until finely ground. Add the melted butter and pulse until blended. Or blend together crumbs and butter.

Press the crust evenly into the unlined, lightly coated pan. Bake for 10 minutes. When cool, line the sides with a 3-inch-wide parchment strip along the inside edge.

To prepare the custard base:

In a small, heavy saucepan, whisk together the cream, milk, and 1 teaspoon of the sugar. Using a paring knife, scrape the seeds of the vanilla bean into the mixture and toss in the bean. Cook over medium-low heat, stirring frequently, until it comes to a simmer. Remove from the heat.

In a mixing bowl whisk together the remaining sugar and egg yolks. Slowly pour approximately one third of the warm cream mixture into the yolks, stirring constantly. Pour the yolk mixture back into the saucepan, stirring constantly.

Return to medium-low heat. Cook, stirring constantly, until the mixture begins to thicken and coats the back of a spoon, about 160F. Remove from the heat.

Remove and discard the vanilla bean. Evenly divide the base into 3 small mixing bowls. Cover the custards with plastic wrap touching the tops so a skin does not form. Refrigerate until cook but not cold.

To make the three chocolate layers:

First make the Dark-Chocolate Layer. Melt the chocolate in a double boiler over low heat. Remove when nearly melted and continue stirring until smooth and glossy. Set aside to cool, stirring frequently. Return it to the double boiler only briefly if it begins to set up.

In a separate bowl whisk the cream until soft peaks form. Set aside in the refrigerator.

Remove one bowl of the Custard Base from the refrigerator and stir until smooth and creamy. There should be no lumps. Stir in Kahlua. Fold the cooled, melted chocolate into the custard. Lighten by quickly folding in one-third of the whipping cream. Gently fold in the remaining cream in 2 parts.

To make the remaining layers:

Evenly spread the Dark-Chocolate Layer the crust in the prepared pan. Cover with plastic wrap. Place in the freezer to set.

When the first layer is set, follow the same procedure to make the White-Chocolate Layer. Remove plastic wrap from dark layer. Spread white layer evenly over the dark layer, cover in plastic and freeze until set, about 20 minutes.

When the second layer is set, follow the same procedure to make the Milk-Chocolate Layer. Spread evenly over the white layer. Cover in plastic and freeze for at least 4 hours to set.

To serve, loosen and move the side of the pan. Remove the parchment. Serve ice cold, directly from the freezer, using a warm dry knife to cut.

Absolutely delicious and very easy to make.

Prep: 15 minutes; Cook: 20 minutes

Ingredients:

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped (1/2 cup)

1 bag (2 packages) frozen chopping spinach

3 cans vegetable broth

1 tablespoon freshly grated Parmesan

1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4 teaspoon pepper

1/2 cup yellow cornmeal

Instructions:

1. Heat oil in 3-quart saucepan over medium heat. Cook garlic and onion in oil about 5 minutes, stirring occasionally, until onion is tender.
2. Stir in frozen spinach and broth. Heat to boiling; reduce heat. Stir in remaining ingredients except cornmeal. Gradually stir in cornmeal.
3. Cover and simmer about 15 minutes, stirring frequently, until soup is slightly thickened.

Filling:

Ingredients:

• 3-4 ripe bananas, mashed
• 1/3 cup butter, melted
• ¾ cup sugar (50% with white sugar, 50% in brown)
• 1 egg, lightly beaten
• 1 tsp vanilla
• 1 tsp baking soda
• 1.5 cups flour

Instructions:

1. Preheat oven to 350 degrees and prep loaf pan (grease and flour)
2. Combine the 3-4 mashed bananas with the melted butter and add in the sugar, egg and vanilla.
3. Sprinkle the top of the banana mixture with the baking soda and then add the flour.  Stir until just combined (do not over stir or this will make the loaf tough).
4. Add in about half a package or so of chocolate chunks that have been dusted with flour.
5. Bake in the center of the oven for 50-55 minutes (longer if you’re making more than one loaf at a time) until cooked through.

Thanks D!

Ingredients (Makes 10)

• 2.5 sticks of butter
• 2.25 cups of brown sugar
• 2 teaspoons of vanilla
• 2 cups of flour
• 2 squares of 70% dark chocolate
• 3 teaspoons of baking soda
• 4 cups of oats (Quakers, or regular baking oats)
• 1 package of peanuts M&Ms

Instructions:

1. Preheat over to 350 degrees
2. Mix butter, brown sugar, and vanilla
3. Add flour, baking soda, and oats to mixture
4. Sprinkle with grated dark chocolate
5. Put on greased piece of foil on a cookie sheet with raised edges
6. Massage and press the dough flat on the sheet
7. Cover with M&Ms
8. Bake for 20 minutes or until smarties start to sink