Morning Mocha Rolls

Kate makes these for our anniversary every year and it's one of the best gifts ever! It makes all the work worth it. Easy for me to say, I know.  --Mark

Ingredients

DOUGH:

3 cups all-purpose flour, (375 g)

3 tablespoons granulated sugar

1 tablespoon Fleischmann’s® RapidRise® Yeast, (about 1 1/2 packets)

1 teaspoon kosher salt

1/3 cup lukewarm milk

3 large eggs, (beaten in a bowl)

1/2 cup unsalted butter, (cubed and at room temperature)

FILLING:

1/4 cup unsalted butter, (at room temperature)

1 tablespoon baking cocoa powder

3 tablespoons all-purpose flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

Pinch kosher salt

3 ounces dark chocolate, (chopped and melted)

1 tablespoon espresso or very strongly brewed coffee

GLAZE:

4 tablespoons unsalted butter, (at room temperature)

4 ounces cream cheese, (at room temperature)

2 cups powdered sugar, (sifted)

Pinch kosher salt

2 tablespoons strongly brewed coffee or espresso

Directions

TO MAKE THE DOUGH: 

1. To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), mix together the flour, sugar, Fleischmann’s® RapidRise® Yeast and salt.

2. Pour in the warm milk and beaten eggs. Mix together until mostly combined and then add in the cubed butter, one cube at a time until it comes together. Knead for about 5 minutes by hand or in the machine. The dough will be slightly sticky—that’s ok! Grease a bowl with oil or cooking spray and transfer the dough to the bowl, spraying or coating the top.

3. Cover with a lid or clean kitchen towel and allow to rise for 30 minutes. It should be soft and supple; it’ll have risen about 1/4 of the size.

TO MAKE THE FILLING:

1. To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cocoa powder, all-purpose flour, brown sugar, granulated sugar and pinch of kosher salt

2. Mix until the filling is completely smooth. Pour in the cooled dark chocolate and mix it all together. Lastly, add the espresso or strongly brewed coffee and mix together until smooth.

TO ASSEMBLE THE ROLLS:

1. Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, that’s totally ok.

2. Add the filling to the rectangle of dough, spreading it out into an even very thin layer, stopping from about 1/2-inch from the edges. Roll the dough farthest from you, going toward you.

3. Using a serrated knife OR a piece of unflavored floss, trim off the ends. And then cut the log of dough into 12 equal pieces. Mine measured about to be 1 1/2-inches long. Transfer to a greased 9×13-inch baking pan or baking sheet. You can also use multiple baking dishes. Whichever works best for you.

4. Cover with a kitchen towel and allow to rise for an additional 45 minutes.

Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes, until puffy and lightly golden brown.

TO MAKE THE CREAM CHEESE ICING:

1. To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, beat together the cream cheese until smooth. Next, add in the butter and beat again until smooth.

2. Add the sifted powdered sugar and salt and beat for about 1 minute, until light and fluffy. Pour in the espresso and mix again until smooth.

TO SERVE:

1. When the rolls come out of the oven, pour the half or ALL of the icing over the rolls and smother the with the icing.

Notes: https://www.acozykitchen.com/mocha-morning-rolls

Oreo Truffles

I decided to make these for our anniversary one year. They were easy to make, even if it was a bit messy. And they tasted fantastic! --Mark

Ingredients

36 regular Oreos, plus 3 crushed for topping

1 (8 oz) package of cream cheese, softened

16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate, or dark chocolate

Directions

Line an 18 by 13-inch baking sheet with wax paper or parchment paper.

Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.

Add cream cheese and pulse in bursts until well combined.

Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. 

Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.

Melt almond bark or chocolate according to directions on package. 

Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 

Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set. 

Store in an airtight container in refrigerator.

Crepes

The recipe we found is called "Basic Crepes." These might be easy to make, but they are not basic. They are every bit as good as the ones we get in the creperie. Get the right toppings and you're in business! --Mark

Ingredients

1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ tsp salt

2 T butter, melted

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Notes

Fill these with whatever sounds good. Olives, feta, and olive oil make a great savory option. Drizzled butter with brown sugar and cinnamon makes a really good sweet one. Look at a creperie's menu and have at it!

Peanut Butter Cup Trifle

This decadent dessert has become a favorite of our daughter. She loves all things chocolate and peanut butter, and this does not disappoint. --Mark

Ingredients:

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 teaspoons vanilla
1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)
20 peanut butter cups , crumbled
6-8 peanut butter cups to garnish. 

Instructions:

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups.

Chill at least four hours until serving.

Mini S'mores

These are fun treats you can enjoy indoors, outdoors, in the summer, in the winter, whenever, wherever. They are easy, and fun, and social, and delicious--all the things good food should be. Plus, they are great for little mouths! --Mark

Ingredients:

Golden Grahams cereal
Mini marshmallows
Chocolate chips

Instructions:

Skewer a mini marshmallow with a toothpick and toast it over a tea light candle or other small candle. Press between two pieces of cereal with a chocolate chip. Put it in your mouth and enjoy.

Notes:

Don't use a scented candle. It ruins the taste.

Chocolate Cream Pudding

I like Bill Cosby and all, but in a contest between this pudding and Jell-O pudding, it's not even a fair fight. This pudding is so good and so creamy. It takes a bit of time to make, but the payoff is incredible. --Mark

Ingredients:

1 cup white sugar
2 T cornstarch
1/4 tsp salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 T butter
2 tsp vanilla extract

Instructions:

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Notes:

Grating the baking chocolate makes it blend very easily.

http://allrecipes.com/Recipe/Chocolate-Cream-Pudding/Detail.aspx

Spanish Flan

Flan from a mix or homemade? Homemade is awesome. I made this on a whim one time while Stacy was working. I figured she might like a favorite treat and this seemed like a nice surprise. I'm not a flan fan, but this is fantastic. --Mark

Ingredients:

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 T vanilla extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool.

http://allrecipes.com/Recipe/Spanish-Flan/Detail.aspx

Apple Crisp

This is yet another of our great Allrecipes finds. That site is so awesome. This is a very easy fall treat and a reasonable substitute to satisfy my apple pie craving. --Mark

Ingredients:

2 cups all-purpose flour
2 cups rolled oats
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.

Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

http://allrecipes.com/Recipe/Apple-Crisp-IV/Detail.aspx

Strawberry Lemon Shortcake

So, one day we're looking at a ton of fresh strawberries we picked at a local farm, and we're thinking, "That is a lot of strawberries. What are we going to do with them?" So we decide we want to eat strawberry shortcake, but we don't want to go buy any cake. We look at Allrecipes, and find this recipe. Good move. --Mark

Ingredients:

1 1/2 cups sliced fresh strawberries
2 T sugar

Shortcake
1 cup all-purpose flour
2 T sugar
3/4 tsp baking powder
1/8 tsp salt
2 T cold butter
3 T milk
1 egg yolk, beaten
3/4 tsp grated lemon peel

Lemon Butter
1 T butter, softened
1/4 T grated lemon peel

Whipped Cream
1/3 cup heavy whipping cream
1 tsp sugar

Instructions:

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky). Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.

Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Note:

Bake a bit longer than it states--YUM!

http://allrecipes.com/Recipe/Strawberry-Lemon-Shortcake/Detail.aspx

Mini Cheesecakes

These are really fun to set out at a party, especially at he holidays. And, not being a big cheesecake fan, they are just the right size for me. --Mark

Ingredients:

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Note:

Add 1 tsp lemon juice and use 1/2 cup + of sugar and use water bath. Also, refrigerate for a couple of hours to be able to peel the liners. We have also used whole wafers in the bottom of the cups instead of crushing them.

http://allrecipes.com/Recipe/Mini-Cheesecakes-I/Detail.aspx

Homemade Cornstarch Pudding

This is one of my childhood comfort foods. My mom used to make me "papinhas" and I loved it. Still do. Easy to make with stuff on hand. I like to sprinkle cinnamon on it. Mmmm. --Stacy

Ingredients:

2T cornstarch
water
1-2 cups milk
sugar

Instructions:

Dilute cornstarch in water. Add this to the milk in a saucepan. Cook over low heat, stirring. Once thickened, add sugar. Enjoy!

Notes:

Sprinkle with cinnamon! Eat with a small spoon. Start at the edge and spiral inward (inside is always hottest).

Toffee ("Christmas Crack")

I love this recipe. It's so weird, unique, and delicious! It's so hard to stop eating this!! I don't even like toffee that much otherwise, but made with saltines? Oh yeah! Sweet and salty. We love to make these at Christmas time especially. I got this recipe from my ex-sister-in-law Tammy. --Stacy

Ingredients:

Saltines
1 cup butter
1 cup brown sugar
1 1/2 cups chocolate chips
Topping (colored chocolate chips, Reese's Pieces, walnuts, etc.)

Instructions:

Preheat oven to 400° F. Spray large cookie sheet. Cover with saltines. In a saucepan, heat butter and brown sugar to boiling. Once boiling, boil for 3 minutes exactly, stirring constantly. Then, pour mixture over crackers and coat all crackers. Next, place sheet into oven for exactly 5 minutes. Remove promptly and pour 1 1/2 cups chocolate chips over tray and allow to melt. Spread chocolate evenly over entire tray of toffee and cover with your favorite topping. Place in fridge until firm. Break into pieces and serve. Enjoy!

Notes:

Follow the directions EXACTLY. It says 1 1/2 cups of chocolate chips, but you use a whole bag, which might be more like 2 cups.

Mini Cheesecakes

My mom got this out of a magazine, taped it on an index card, and passed it on to me. Voila! --Stacy

Ingredients:

12 vanilla wafers
2 8-oz. packages cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs

Instructions:

Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla, and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325° F. Remove from pan when cool. Chill. Top with fruit, preserves, nuts, or chocolate.

Notes:

Be creative!

Apple or Pear Crisp

This is one of the recipes gifted to me by my old college roommate, Katie Dahl. I love apple crisp! --Stacy

Ingredients:

Apples (or pears), sliced

Topping:

1 cup flour
1 1/2 cup brown sugar
1 1/2 tsp. nutmeg
1 cup oatmeal
2/3 cup butter
1 1/2 tsp. cinnamon

Instructions:

Slice fresh apples or pears in the bottom of a 9x13 pan. Sprinkle with topping (mix all those ingredients together). Bake at 375° F for 30 minutes until fruit is soft.

Notes:

Delicious served with real vanilla bean ice cream or whipped cream.