Lava Cake- gluten free

 4tbl unsalted butter plus more for greasing

5 ounces dark or semi sweet chocolate chips

2 (100gram weighed out of shell) eggs at room temp

2 egg yolk (50g)

1/2 tsp vanilla extract pure

1/2 C granulated sugar

3Tbls gluten free flour blend or any flour

1Tbls cocoa powder

1/8 ts salt

preheat oven ot 425, use ramekins 2inch with high sides

melt chocolate and 4tbls butter togethert in double boiler , set aside

whisk eggs, , yolks, sugar and vanilla to combine- then whip in blender for a long time until pale yellow and thickened

drizzle chocolate and butter mix into the bowl with egg mix whisking until combined

add flour, cocoa, salt and whish to combine. pour into ramekin 3/4 full

bake in oven for 12 min

cool max of 10 min before turning upside down and serving

Pecan Bars

For the crust:

1 C plus 2 tables (2 an 1/4 sticks) Butter- room temp plus more for the pan

3/4 C packed light brown sugar

1/2 tsp salt

3 C all purpose flour

For the filling: 

1/2 C (1 stick) unsalted butter

1/2 C packed light brown sugar

1/4 C plus 2 Tbls honey

2 Tbls Granulated sugar

2 Tbls Heavy Cream

1/4 tsp salt

2 C (8 oz) pecan halves

1/2 tsp vanilla abstract

1 preheat oven to 375. brush 9x13 baking pan with butter, line with parchment paper and leave an overhang on all sides

2 make crust: in electric mixer medium speed mix butter and brown sugar for 2 min until light and fluffy. mix in salt add flour 1 cup at a time. mix until it comes together in clumps

3. press dough into pan about 1/4 thick. pierce dough with fork. Chill until firm about 20 min. bake until golden brown 20-22 min. transfer to wire rack to cool completely. reduce oven to 325

4. make filling. place ingredients into saucepan over high heat. bring to boil stirring constantly until mixture coats back of spoon, about 1 min. remove pan from heat, pour filling into the cooled crust

5. bake until filling bubbles 15-20 min. transfer to wire rack to cook. run a pairing knife around edges of the pan and invert onto cooling rack. invert again onto a cutting board. use a sharp knife to cut into 1x3 inch bars. store in airtight container for up to 1 week. 

creme fraishe salad

 

Cranberry Brie Bites appetizer

Ingredients

• all-purpose flour (for dusting the dough and cutting board)
• 8 ounce crescent dough sheet (or crescent rolls)
• 8 ounce wheel of brie cheese
• 1 cup whole berry cranberry sauce (not jellied)
• fresh rosemary sprig (you will probably need about 2 - depending on how long they are)

Instructions

• Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flourout onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet. 
• Cut crescent roll dough into 24 equal-sized squares. 
• Place squares into muffin tin slots.
• Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares. 
• Top with a generous spoonful of whole cranberry sauce
• Then add a small piece of fresh rosemary sprig to each one.
• Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

Endive Salad Bites with Pears, Blue Cheese, and Pecans- DELICIOUS appetizer!

 

FOR THE DRESSING:

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

FOR THE ENDIVE FILLING:

• 1 head belgian endive (I have to get this at our local specialty grocery store)
• 1 medium pear cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• 1/3 cup pomegranate seeds (can substitute dried cranberries)  
• 1 tablespoon chopped fresh Italian flat leaf parsley
• 1/4 cup chopped toasted pecans*

Instructions 

PREPARE THE DRESSING:

• Place all dressing ingredients in a mason jar and shake vigorously until combined.

PREPARE THE ENDIVE BITES:

• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
• Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
  
  
  NOTE: You can also make this as a tossed salad with romaine lettuce instead of endive. 

Figgy Pudding

 Figgy Pudding from Michelle Kossin

2 1/2 cups water

1 3/4 cups chopped dates or figs if in season

2 tsp Baking soda

1 stick butter

1 1/2 cups sugar

4 eggs

3 cups flour

2 tsp baking soda

preheat oven to 324. bring water to boil add chopped dtes and boil for 1 min. once boiled add 2 stp soad (careful the dtaes foam up quickly_ set the date mix aside and let cool. 

in the other bowl mix butter and sugar until smooht. beat in 4 eggs, pour in cooled date mix including the water and stir together. slowly mix in 3 busp flour and remaining 2 tsp baking soda until well combined

cook in steam bath with 2 9x12/13 pans with water in the bottom one and the whole thing covered in foil.  bake at 325 for 60-70 min. middle should be cooked through

caramel sauce: 

1 1/2 cups brown sugar

1 3/4 sticks butter

1 c heavy whipping cream

bring to boil, simmer for 4-5 min. Do NOT overcook

Soft gingerbread

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Text Ingredients

Directions

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
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2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.