Sick Brownie Bites

Ingredients

Cooking spray, for coating the baking pan

1 2/3 cups graham cracker crumbs

2/3 cup shredded coconut

2/3 cup chopped walnuts or pecans

One 14-ounce can sweetened condensed milk

6 ounces semisweet or bittersweet chocolate chips

Big pinch kosher salt

Confectioners' sugar, for rolling

Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.

Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Place the confectioners' sugar in a medium bowl. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat.  When cool, roll again.

Recipe from Foodnetwork.com

Enjoy!

Cherry Almond Cake

A tender buttermilk cake with cherries, an almond streusel topping and sweet almond glaze

Ingredients

6 tablespoons unsalted butter, at room temperature

1 1/2 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups fresh cherries, stemmed, pitted and halved

To make the Almond Streusel Topping:

1/4 cup Gold Medal all-purpose flour
1/4 cup brown sugar
1/4 cup almond paste, crumbled
2 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt

To make the Glaze:

1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
1/4 cup toasted sliced almonds (optional)

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie plate. Set aside.

2. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.

4. Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.

5. To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.

6. Bake cake for 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. T

7. While the cake is cooling, make the glaze. In a medium bowl, combine powdered sugar, almond extract, and just enough of the milk to make a pourable glaze. Drizzle over the cake and garnish with toasted almond slices, if using.

8. Cut the cake and serve.

Recipe from Twopeasandtheirpod

Enjoy!

Cranberry Orange Muffins

Ingredients

2  cups flour

3⁄4cup sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup cranberries

1 egg

3⁄4 cup orange juice

1⁄4 cup vegetable oil

1 teaspoon grated orange rind

Combine dry ingredients.

Stir in cranberries.

Beat egg, orange juice, oil and orange rind.

Add to dry ingredients all at once.

Stir just to moisten.

Spoon into greased muffin cups (fill 3/4 full).

Sprinkle tops with sugar.

Bake 400F 15-20 mins until lightly browned and firm to the touch.

Recipe from Food.com

French Apple Cake

Ingredients

1½ pounds Granny Smith apples (about 4 large apples), peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
1 tablespoon Calvados, apple brandy or white rum
1 teaspoon lemon juice
1 cup + 2 tablespoons all-purpose flour, divided
1 cup + 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
1 egg
2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

Powdered sugar, for dusting

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil.

2. Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes.

3. In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.

4. In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.

5. Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface.

6. Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake.

7. Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.

Recipe from The Brown Eyed Baker

Tres' Bon!

Cranberry Cake Squares

Ingredients

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups flour

12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small squares.

Enjoy!