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. 

Cinnamon Rolls- 2 hour

 These take at least 2.5 hours- let the dough rest for an hour, then another 45 min to let the rolls rise before you bake them for 20

Rolls: 

2 C whole milk

1/2 C butter softened

1/2 C white sugar

1 tsp salt

1 TBLS instant yeast

2 eggs

6 C flour

Filling: 

1 C Butter softened

1 3/4 C packed brown sugar

2 Tbls Cinnamon (maybe more)

Frosting: 

4 C powdered Sugar

2 stick butter

1 8oz cream cheese

pinch of salt

1. microwave the milk for 2-3 min until it's bubbling. Pour the milk into the bowl of an electric stand mixer with paddle

2. add butter, sugar and salt. mix on low speed until the butter is melted. let teh mix cool until warm but not hot. Add the yeast and eggs and mix until combined. 

3. gradually add about 1/2 the flour. Switch to the dough hook and add the rest of the flour until the dough clears the sides of the bowl. shoudl be soft and slightly sticky. knead for 2-3 min. 

4. transfer dough to large bowl and spray with non stick spray. cover with plastic wrap for about an hour while it doubles- about an hour.

5. roll the dough into a large rectangle or two. 

6. mix filling and spread over the dough square

7. roll the dough and slice up the log. 

8. put them on a baking sheet evenly spaced, cover and let rise about 45 min or until double

9. preheat the oven to 350* bake until light brown- if you're a chump. or before they're light brown so they're still soft. 

10. put frosting on when they cool a little 

Coco's Tik Tok Salad

 Butter lettuce

Shaved brussel sprouts or brussel/cabbage mix from Trader Joe's

Craisens

Pomegranate seeds

Shaved parmesean

Candied Pecans (I like the spicy ones from Trader Joe's)

Dressing: 

3Tbls EVOO

3 lemons juiced

2Tbls apple cidar vinegar

2 tsp dijon mustard

1 Tbls honey

1 tsp salt

1 tsp pepper

Creamy Lemon Chicken Noodle Soup

 Makes 4 servings: 

1tbs olive oil

1/2 cup yellow onion

3 Cups Chicken Broth

2 Cups Water

1 Bay Leaf

1tsp fresh minced garlic

1/2 tsp dried thyme

1/2 tsp sea salt

1 1/2 Cups chopped carrots

1 C chopped celery

1 C chopped Kale

4oz Egg Noodles

1 Tbs butter

2Tbs kodiak caked mix

1/4 C lite coconut milk

11 oz rotisserie chicken

1/2 lemon

2 Tbs chopped parsley

1. Add olive oil and diced onion to large pot over medium heat. Saute for about three minutes or fragrant and tender. Add chicken broth and water. Add the bay leaf, minced garlic, thyme and sea salt. Bring to boil and let simmer 20 min

2. Add in carrots, celery and kale. Cook about 5 min and add dry egg noodles. Cook the noodles al dente to package instructions

3. While noodles cook, add butter to low heat in a pan. Add Kodiak cakes to melted butter, add 1 cup of broth from soup to the pan and whisk in the coconut milk. Bring to a boil, stirring constantly. Remove from heat and add ot the pot of soup once the noodles are done. 

4. Add shredded chicken and simmer until warm. Add fresh lemon juice and parsley. 

Peach cobbler cookie

  pin recipe

PREP TIME 30 mins

COOK TIME 12 mins

COURSE Dessert

SERVINGS 15 cookies

ingredients

  

OATMEAL COOKIE BASE

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp plain greek yogurt or sour cream
• 2 eggs
• 1 tbsp vanilla
• 3 1/2 cups flour
• 1 1/2 cups rolled oats
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp baking powder

PEACH FROSTING & TOPPING

• 1/2 cup butter room temp
• 4 cups powdered sugar
• 1 tbsp plain greek yogurt
• 1 tsp vanilla
• 1-2 tsp peach juice
• pinch of salt
• 2 fresh peaches or 1 can of peaches thinly sliced
• cinnamon

instructions

 

• Preheat the oven to 325. Add butter and both sugars to a bowl. Mix for 2-3 minutes. Add greek yogurt, eggs, and vanilla and mix until combined.
• Add flour, rolled oats, salt, cinnamon, and baking powder. Mix until dough is just combined. Using a large (1/4 cup) cookie scoop, scoop the dough onto a lined baking sheet. 
• Bake at 325 for 10-13 minutes. The cookies will still look a little doughy when you take them out of the oven — this is perfect. After the cookies cool for 5 minutes, transfer them to the fridge to finish cooling.
• While the cookies cool, make the frosting. Add the butter to a bowl and mix for 3-4 minutes. Add powdered sugar, greek yogurt, vanilla, peach juice, and salt, and mix an additional 3-4 minutes. The frosting should be smooth and easy to spread.
• Frost each cookie and top with a few slices of peach. Dust the cookies with cinnamon and transfer to the fridge to chill for at least 30 minutes. Keep in the fridge until you’re ready to serve them. These cookies are best cold! Enjoy

Pasta Ceasar Salad

 Delicious Hearty Salad for main or side dish!

Dressing: 

2 tsp dijon

2Tbls fresh lemon juice

2tsp Worcestershire sauce

3/4 C Mayo

2 tsp minced garlic

1 tsp anchovy paste (i've left this out and it's still delicious)

1/3 C finely grated Parmesan

Salad:

8 oz uncooked pasta (I like rotini but penne is also good)

2 Hearts of romaine or a head of red leaf

Shredded or chopped rotisserie chicken

croutons

Parmesan to taste

Whisk dressing ingredients adding parmesan and pepper at the very end. 

cook the noodles al dente and add everything together. Serve immediately or refrigerate 

Fudgy Pumkpin Bars

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

These Pumpkin Chocolate Chip Bars are FUDGY just like brownies! You could also call them Pumpkin Blondies. They have the perfect balance of pumpkin flavor, cinnamon-y spices, and warm dark chocolate. They're made in a pot on the stove and are super fast and easy! The melted butter makes them so soft and fudgy. 

Ingredients

• 1 cup butter, (2 sticks) ( BROWN THE BUTTER- BY BOILING IT. ADD SPICES TO THE BUTTER ONCE BROWNED SO IT HEATS UP THE SPICE)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 (8-oz) cup pumpkin, canned (not pumpkin pie filling)
• 2 teaspoons vanilla, I like Mexican vanilla
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

ICING: 

1 pack cream cheese

2C powder sugar

1/2 C butter 

Instructions

• Preheat the oven to 350 degrees F.  Spray a 9x13 inch pan with nonstick spray, or line with parchment paper.
• In a medium saucepan, melt 1 cup of butter** over medium heat. I used salted butter, but unsalted works great too!
• When the butter is still bubbly and hot, add in 1 tablespoon pumpkin pie spice* (see notes for other spices). Let the spices toast in the pan for just a few seconds, then remove the pan from heat.
• Stir in 1 cup sugar and 1 cup packed brown sugar.
• Add in 1 cup pumpkin puree from a can. Don't use pumpkin pie filling! (Use the other half of the can to make pumpkin cookies!)
• Add 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
• Add 1 egg and stir vigorously right away so that it doesn't curdle. If your butter/sugar mixture is still super hot, you might want to consider waiting a couple minutes to add the egg.
• Add 2 cups flour, spooned and leveled, but don't stir yet. Add 1 teaspoon baking powder to the flour and use the teaspoon to stir it into the flour.
• Stir in the flour until most of the lumps are gone, but do not over beat. Just like brownies, you want to get all the ingredients incorporated, but you don't want to mix it so much that you end up with tough pumpkin bars. See photos. Don't add the chocolate chips yet.
• Pour the batter into the prepared pan and spread to the edges.
• Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Use your spatula to gently fold them in so that they are incorporated into the batter. (If you mix the chocolate chips into the warm batter, they will melt right away)
• Bake at 350 for about 25 MINUTES. They are done when a toothpick inserted in the center comes out with no wet batter on it. The edges should be pulling slightly from the sides of the pan.
• Let cool before lifting the paper from the pan and slicing. (or just dig in while they're hot, I'm no judge.)
• Ice them and we like them refrigerated
• These bars freeze well! Store in a sealed ziplock and freeze for up to 3 months. Let thaw in the sealed bag on the counter.

Notes

*If you don't have pumpkin pie spice, use:

• 1 and 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice, optional