Chocolate Hazelnut Mug Cake

3 tbsp flour
3 tbsp sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
3 tbsp milk
1 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp hazelnut spread

Mix dry ingredients in a large microwave-safe mug. Stir in wet ingredients, except hazelnut spread. Once well mixed, drop the tablespoon of hazelnut spread into the mug. Microwave on high for 1-2 minutes until set.

Summer Fruit Salad

1/2 tsp orange zest
1/2 tsp lemon zest
2/3 c fresh squeezed orange juice
1/3 c lemon juice
1/3 c brown sugar
1 tsp vanilla

About 8 cups of fresh fruit (strawberries, blueberries, grapes, bananas, pineapple, orange, etc)

Simmer all ingredients, except vanilla and fresh fruit, in saucepan until thickened and reduced (about 5-10 minutes). Remove from heat and stir in vanilla. Let cool. Pour cooled mixture over fresh fruit and refrigerate for 2-4 hours before serving.

Quick Energy Bites

1 c oats
1/2 c ground flax seed
1/2 c peanutbutter
1/2 c mini chocolate chips
2 tbsp chia seeds
1/3 c honey
1 tsp vanilla

Mix all ingredients. Form into balls and place on a cookie sheet. Freeze for 1 hour. Store in airtight container in refrigerator.

Basic Chocolate Chip Cookies

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda dissolved in 1 tsp hot water
1/4 tsp salt
3/4 c choc chips
1/2 c chopped walnuts (optional)

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and beat until well mixed. Add flour, baking soda (dissolved in hot water) and salt. Mix just until flour is moistened. Fold in chocolate chips and walnuts. Drop by tablespoon full onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes until edges and bottoms are light brown.

Jello with Mandarin Oranges (Mikan Jelly)

2 cans of mandarin oranges in light syrup (15 oz each)
1/2 c boiling water
1 pkg unflavored gelatin
(water)

Place gelatin in a bowl and add a small amount of water (just enough to cover the gelatin). Let gelatin sit for 5 minutes. Add boiling water to the gelatin and stir well to dissolve gelatin completely. Add the two cans of mandarin oranges in light syrup (do not drain the syrup from the oranges), and stir until mixed. Refrigerate until set (about 2 hours).

Pumpkin Chocolate Chip Cookies

1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
1 egg
1 tsp vanilla
2 c flour
1 c oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c canned pumpkin
1 c semi-sweet chocolate chips

Preheat oven to 350. Cream butter and sugar until smooth. Add egg and vanilla and mix well. Combine flour, oats, baking soda, cinnamon, and salt. Gradually alternate adding flour mixture and pumpkin into butter/sugar mixture. Mix until flour is just moistened. Stir in chocolate chips. Drop by rounded tablespoons onto lightly grease cookie sheet. Bake about 15 minutes until bottom is lightly browned and top is no longer wet and springs back when touched lightly.

Pumpkin Scones

2 c flour
1/3 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 stick (1/2 c) cold unsalted butter
1/2 c canned pumpkin
1 large egg
3 tbsp heavy cream (or milk)
1 tbsp molasses (or honey)
2 tsp vanilla extract
Sugar or cinnamon/sugar for sprinkling

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, salt, and spices. Cut in butter (or use food processor) until butter is in pea-sized clumps. Combine pumpkin, egg, cream, molasses, and vanilla. Gradually mix pumpkin mixture into flour mixture, mix just until combined. Dump onto floured surface and knead gently until dough comes together into a ball. Break into two even pieces and pat each into a 5-6" diameter circle (about 3/4 inch thick). Cut each circle into 6 equal pieces. Place onto lightly greased cookie sheet and sprinkle with sugar (or cinnamon sugar). Bake 12-15 minutes until bottoms are lightly browned. Cool a couple of minutes on cookie sheet before transferring to a wire rack to cool.

TIP: Try lining cookie sheet with parchment paper for easier clean-up.
TIP: Can omit the sprinkling sugar and top with glaze after the scones are cooled (Plain glaze: 1 c powdered sugar plus 2 TBSP milk; Spiced glaze: 1 c powdered sugar, pinch nutmeg; 1/4 tsp each of cinnamon, cloves, ginger, 2 tbsp milk). Can spread with plain glaze and then drizzle with spiced glaze over top.

Banana Muffins

1/4 c packed brown sugar
1/3 c oil
2 eggs
3 mashed ripe bananas
1/2 tsp vanilla
1 3/4 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 c semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees. Combine brown sugar, oil, eggs until well mixed. Stir in bananas and vanilla. Mix in flour, baking powder, and baking soda, just until moistened (do not overmix). Gently stir in chocolate chips. Pour into 12 muffin cups and bake for 25 minutes or until toothpick inserted in center comes out clean.

TIP: I use a 1/4 cup dry measuring cup to divide the mixture into the muffin cups.
TIP: Can be used to make mini muffins - reduce baking time to 20 minutes or so.
TIP: Can be used to make banana bread - increase baking time to about 1 hour. Can also later slice the bread and make sticks, then bake sticks in oven at 150 deg for 1 hour to make teething biscuits (similar to biscotti).

Homemade Fruit Gummies

2/3 c. fruit puree (strawberries, blueberries, raspberries, etc)

1/3 c. orange juice 1 TBSP lemon juice
2-3 TBSP honey
3 TBSP unflavored gelatin

If fruit is not already pureed, puree the fruit in a blender or using an immersion blender (you may want to strain through a fine mesh strainer). Heat fruit, orange juice, lemon juice, and honey in a small sauce pan until boiling. Very gradually stir in gelatin, whisking constantly. Cook until gelatin is completely dissolved. Pour into silicone molds and freeze 20-30 minutes. Remove from molds and store in air-tight container in refrigerator.

TIP:  You can use any combination of fruit and juice, as long as the total is 1 cup (can use all juice, or 1/2 juice and 1/2 fruit puree, etc)
TIP: If you use raspberries, you will probably want to strain the puree through a fine mesh strainer to remove seeds, otherwise, I usually don't strain the puree.
TIP:  If you sprinkle the gelatin in very slowly and whisk constantly, you shouldn't get any lumps, but if you get lumps that you are unable to whisk out, you can blend the mixture in a blender or with an immersion blender to get rid of the lumps.
TIP:  The mixture will look clear and glassy when the gelatin is dissolved (it may be cloudy if the gelatin is not completely dissolved.
TIP:  If you do not have silicone molds (I use chocolate molds), you can pour the mixture into a 9x9 inch glass baking dish and cut into squares after the gelatin has set.
TIP: Gummies can be stored for a couple of weeks in the refrigerator. You can store them for a couple of days at room temperature, but they will be softer.

Mini Cheesecakes (with Strawberry Topping)

Crust:
2/3 c graham cracker crumbs (about 4 long crackers)
2 TBSP sugar
2 TBSP butter, melted

Preheat oven to 325 degrees. Line muffin tin lined with 12 paper liners. Crush or use food processor to create 2/3 c graham cracker crumbs. Mix with sugar and melted butter. Press about on tablespoon of mixture into bottom of each muffin liner. Bake in preheated oven for 5 minutes.

Cheesecake:
2 packages cream cheese, softened
1/2 c sugar
3 tsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
2 eggs

Combine all ingredients until smooth. Pour over graham cracker crusts. Bake an additional 25 minutes at 325 degrees. Cool completely and serve. If you are not serving them immediately, but sure to store in refrigerator. Once cooled, top with fresh fruit and/or whipped cream; or top with strawberry topping (below); or fruit gel topping from this site.

Strawberry topping:
1 to 1.5 c sliced strawberries (fresh, or thawed if frozen)
2 TBSP sugar
1 1/2 tsp unflavored gelatin
2 TBSP lemon juice

Pour 2 TBSP lemon juice over 2 tsp gelatin and let sit 3-5 minutes. Heat 1-1.5 cups of strawberries and sugar in a small saucepan over medium heat until strawberries begin to break down. Stir in gelatin mixture and mix until gelatin is completely dissolved. Cool to room temperature and then spoon or pour over mini cheesecakes. Return to refrigerator for 2-3 hours until topping is set.

TIP: can use 2 tsp cornstarch mixed with tsp of water to thicken the strawberry topping (it will be less firm than the gelatin version listed above)
TIP: can use other fruits (blueberries, raspberries, etc) to make the fruit topping as well.

Almond Butter Cake

1 1/2 c sugar
3/4 c butter, melted
2 eggs
2 tsp almond extract
1/2 tsp vanilla extract
pinch salt
1 1/2 c flour
2 TBSP sliced almonds
2 tsp sugar (for topping)

Preheat oven to 350 degrees. Mix sugar, butter, eggs, almond extract, vanilla extract, salt, and flour. Pour into greased 9-inch cake pan (or spring-form pan). Sprinkle top of batter with sliced almonds and 2 tsp of sugar. Bake at 350 degrees for 35-40 minutes.

Caramel Custard

For caramel:
1/2 c. sugar

Heat sugar in heavy saucepan, stirring often, over medium heat until sugar melts and becomes golden brown. Divide syrup among six 6-oz custard cups. Tilt to cover bottom of cups, let cool/harden while you prepare the custard. Place custard cups in a 9"x13" inch pan.

For custard:
3 large eggs, slightly beaten
1/3 c sugar
1 tsp vanilla
dash salt
2 1/2 c very warm milk

Heat oven to 350 degrees. Mix eggs, sugar, vanilla, and salt in a medium bowl. Gradually stir in milk. Pour into six 6-oz custard cups (cups should be in a 9"x13" pan). Pour very hot water into pan to within 1/2 inch of top of custard cups. Bake 45 minutes until knife inserted halfway between center and edge comes out clean. Remove cups from water. Can serve warm, or chilled. Immediately refrigerate any leftover custard.

TIP: begin boiling water in a kettle as you heat the sugar to make the caramel, so you will have very hot water to use in the pan when baking.
TIP: use a 4 cup measuring cup to mix up the custard ingredients - this makes it easy to pour into the custard cups.
TIP: I heat the milk for 2 minutes in our microwave and it ends up very warm - times in microwave may vary depending on your individual microwave

Strawberry Rhubarb Pie

2 9-inch unbaked pie crusts
1 c sugar
1/2 c flour
1 lb rhubarb (about 3 large stalks)
2 pints of strawberries
2 TBSP butter
1 egg yolk
Sugar for sprinkling on top

Combine sugar, flour, rhubarb and strawberries. Pour into unbaked pie crust. Dot with 2 TBSP of butter cut into small pieces. Top with second pie crust. Cut several slits in the top crust. Brush crust with egg yolk and sprinkle with sugar. Bake at 425 for 15 minutes, reduce temperature to 375 and bake for 45 more minutes.

Apple Pie with Crumble Topping

Apple pie:
1 9-inch unbaked pie crust
6-8 medium apples (I prefer Granny Smith)
1/2 c. sugar
1-2 tsp cinnamon
1/2 tsp nutmeg
2 TBSP flour
1/4 tsp vanilla

Mix apples, sugar cinnamon, nutmeg, flour, and vanilla. Let sit 5-10 minutes. Pour into unbaked pie crust. Top with crumble topping (below). Bake at 400 degrees for 50-55 minutes.

Crumble topping:
1/4 c. butter
1/4 c. packed brown sugar
1/2 c. flour

Mix flour and brown sugar. Cut butter into flour/sugar mixture until crumbly. Sprinkle topping over pie. Bake at 400 degrees for 50-55 minutes.

TIP: place pie plate on a cookie sheet when baking to prevent apple filling from running over the sides and ending up on the bottom of the oven.

Pie Crust

For Two 9-inch pie crusts:
2 1/2 c flour
1 tsp salt
1 c shortening (or unsalted butter)
4 TBSP water
3 tsp vinegar
1 egg, beaten
optional - a little cinnamon

Mix flour and salt. Cut in shortening/butter until pea-sized lumps are formed. Gradually stir in water, vinegar, and egg and stir just until dough forms a ball. Roll out on floured cutting board.
For pre-baked pie crust, bake at 475 degrees for 8-10 minutes until light golden brown.

Fruit Mousse with Fruit Gel Topping

Fruit mousse:
2 c fresh or frozen (defrosted) fruit
1 packet (1/4 oz) plain gelatin
3 TBSP lemon juice
1/2 c sugar
2 c cold heavy whipping cream
2 TBSP sugar

Put lemon juice in small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/2 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (at least 20 min). Once fruit mixture is cooled. Whip the whipping cream and 2 TBSP sugar until firm peaks are formed. Gently fold the cooled fruit mixture into the whipped cream. Place in pie pan or small custard cups and chill in refrigerator until set (about 2 hours).

Fruit gel topping:
2 c fresh or frozen (defrosted) fruit
1/4 c sugar
1 1/4 tsp gelatin
1 1/2 TBSP lemon juice (or water, or brandy)

Put lemon juice in a small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/4 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (15-20 min). Pour over the prepared mousse and chill in refrigerator until set (about 2 more hours). Garnish with fresh fruit, if desired.

Chocolate Chip Muffins

2 c. flour
1/2 c. sugar
1 TBSP baking powder
1/2 tsp salt
1 egg
1 c. milk
1/3 c vegetable oil
3/4 c mini semi-sweet chocolate chips
1 tsp vanilla
Optional: 1/2 tsp almond extract
Optional: 2 TBSP sugar and/or brown sugar to dust over batter

Preheat oven to 400 F.
Mix flour, sugar, baking powder and salt.
Add in egg, milk, oil, chocolate chips, vanilla, almond extract. Blend until just moistened.
Pour into 12 muffin cups.
If desired, sprinkle top of batter with sugar and/or brown sugar.
Bake for 18-20 min at 400 F.

TIP: For moister muffins use 3/4 c milk and 1/4 c sour cream instead of 1 c of milk.

Homemade Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup fruit juice
3 cups hot fruit juice
Optional: sugar, as desired

In a large bowl combine gelatin and cold juice. Allow to sit 10 minutes to allow gelatin to soften.
Add hot juice (and sugar, if desired). Stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.

Coffee Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup cold coffee(or Kahlua)
3 cups hot coffee
1/3-1/2 cup sugar
1 pinch salt

In a large bowl combine gelatin and cold coffee (or Kahlua). Allow to sit 10 minutes to allow
gelatin to soften.
Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.
Serve with sweetened whipped cream.

Dark Chocolate Brownies

1 c. unsalted butter, softened
11 tbsp dark cocoa powder (unsweetened)
3 tbsp oil
2 c. sugar
3 eggs
1 tsp vanilla extract
1 c. flour
1/4 tsp salt
1c. milk chocolate chips

Preheat oven to 350.
Cream butter, cocoa, oil and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased 9 x 13in pan.
Bake at 350 until top looks cracked and a toothpick inserted in the center comes out clean (about 45 min to 1 hr)

TIP: I use Hershey's Special Dark cocoa powder, but the brownies can also be made with regular cocoa powder. If regular cocoa powder is used, increase the amount to 12 tbsp.
TIP: If you used salted butter, leave out the 1/4 tsp of salt.
TIP: These brownies are very moist; for a more fudgy consistency, omit the oil.