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INGREDIENTS VANILLA WAFER CRUST 2 � cups (302g) vanilla wafer crumbs � cup (112g) salted butter, melted 3 tbsp (39g) sugar CHEESECAKE 24 ounces (678g) cream cheese, room temperature 1 cup (207g) sugar 3 tbsp (24g) all purpose flour 1 cup (230g) sour cream 1 1/2 tbsp vanilla extract 4 large eggs, room temperature TOPPING OPTIONS Caramel Sauce Lemon Curd Homemade Whipped Cream Chocolate Sauce Fresh Fruit INSTRUCTIONS CRUST  Preheat oven to 325�F (163�C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.  Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.  Bake the crust for 10 minutes, then set aside to cool.  Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE  Reduce oven temperature to 300�F (148�C).  In a large bowl, beat the cream cheese, sugar and

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(Or, as an alternative, online semi-sweet chocolate drizzle

Ingredients For the Muffins 2 cups all-purpose flour � cup sugar � teaspoon sea salt 3 teaspoons baking powder � cup coconut oil 1 cup milk I used 2 percent 1 egg 2 1/2 teaspoons lemon juice 1 tablespoon lemon zest 6 oz fresh blueberries washed and any stems removed For the Glaze 1/4 cup powdered sugar 2 tablespoons fresh lemon juice Instructions Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest. Stir in the lemon juice Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth Stir in the blueberries Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean Remove from oven, and set aside In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins Enjoy! Base Recip

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.  Base Recipe adapted from this SITE

Ingredients 1/2 cup unsalted butter-melted and slightly cooled 1 Tablespoon water 2 cups milk-lukewarm 4 eggs-separated � cup sugar 2 tablespoons light brown sugar � cup mashed banana (1 medium banana) 1 cup flour 1 teaspoon vanilla extract powdered sugar for dusting Instructions Preheat the oven to 325�F. Lightly grease 8�8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate). Whip the egg whites until STIFF peaks form, set aside. Beat the egg yolks and sugars until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in mashed banana just to combine. Mix in flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!! Pour the batter into the

Ingredients For the Buttered Pecans: 1 and 1/2 cups pecan halves, finely chopped 1 and 1/2 tablespoons unsalted butter For the Butter Pecan Cookies: 2 and 1/4 cups all-purpose flour 2 and 1/2 tablespoons cornstarch 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 sticks (8 ounces) unsalted butter, melted until browned 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs, at room temperature 16 pecan halves, for decoration, optional Instructions For the Buttered Pecans: Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed. For the Butter Pecan Cookies: In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pou

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and whisk together.  Add eggs, buttermilk and vegetable oil to the dry ingredients and

Ingredients � C. Swerve confectioners sugar substitute � C. Butter salted � C. Heavy whipping cream 1 tsp. Vanilla extract � tsp. Almond extract � C. Lily�s chocolate chips 1 Tbsp. Coconut oil ? C. Chopped almonds Instructions Combine the � C. butter, � C. Swerve sugar substitute and � cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined. Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts. Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin. Place the baking sheet into the freezer to set until the toffee layer has hardened. In a microwave safe bowl, combine the Lily�s baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred. Let the chocolate mixture cool a bit. Pour the cooled chocolate mixture into the toffe

Ingredients 1 1/2 cups all-purpose flour (or half white whole wheat flour) 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 cup granulated sugar Zest of 1 large lemon 2 large eggs 1/2 cup oil (vegetable or canola oil) 1 1/2 teaspoons fresh lemon juice 1 cup grated zucchini Glaze: 1 cup powdered sugar 4 teaspoons fresh lemon juice Instructions Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well.  Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.  Fold the zucchini into the batter and pour the batter into the prepared loaf pan.  Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.  Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely. While the bread is cooling, m

Ingredients 2 � cups all-purpose flour 1 teaspoon baking powder � teaspoon baking soda � teaspoon salt 2 teaspoons pumpkin pie spice 1 cup firmly packed light brown sugar � cup granulated sugar 3 large eggs, room temperature ? � cup pumpkin puree (unsweetened - not pie filling) 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted and cooled ? cup granulated sugar, for rolling 1 cup powdered sugar, for rolling Instructions Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper and set aside. Melt the butter and set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In a large mixing bowl, whisk together the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined. Using a rubber spatula, fold in the flour mixture just until no dry ingredients remain visible. Set the cookie dough aside for 10 minutes. While

Ingredients Shortbread Base: � cup unsalted butter, room temperature � cup sugar 1 teaspoon vanilla extract � teaspoon salt 1 cup all-purpose flour Apple Filling: 3 large apples, peeled and thinly sliced 2 Tablespoons all-purpose flour 2 Tablespoons sugar 1 teaspoon ground cinnamon � teaspoon ground nutmeg Topping: � cup all purpose flour � cup brown sugar � cup butter - melted or room temp to cut in. Instructions Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later. Shortbread Base: Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes. Apple Filling: In a bowl,

Ingredients Chocolate Cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder sifted 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temperature 1 cup hot water 2 large eggs room temperature 2 tsp vanilla Chocolate Swiss Meringue Buttercream: 5 large egg whites 1 1/2 cups granulated sugar 1 1/2 cups unsalted butter room temperature 8 oz good quality dark chocolate chopped, melted, cooled* Assembly: chocolate curls or sprinkles Instructions Chocolate Cake: Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans

INGREDIENTS 1 cup pumpkin puree 1 cup granulated sugar � cup oil (canola or vegetable) 1 teaspoon vanilla 1 large egg 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon � teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 cup semi-sweet chocolate chips 1 cup chopped walnuts (optional but highly recommended) INSTRUCTIONS Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets  (or lightly grease the cookie sheet if you don�t have parchment paper). In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well. Add in the chocolate chips and nuts and stir until evenly combined. Using a medium cookie scoop (medium scoop is equal to 1 1/2 tablespoons), drop mounds of

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9�9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mix

INGREDIENTS 1/2 cup mini chocolate chips  16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik) 1 (15 ounce) jar creamy peanut butter  2 cups Rice Krispies cereal 1 1/2 cups mini marshmallows INSTRUCTIONS Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside. Place chocolate chips in the freezer, until ready to use. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.  Meanwhile: Add rice krispies to a large bowl. Set aside. Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.  Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm. Serve and enjoy!  Base Recipe adapted

Ingredients 5 tbsp butter 9 cups mini marshmallows divided 5 cups Krispie cereal 16 Oreo cookies crushed 1/2 tsp salt Instructions In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows. In a large saucepan over medium heat, melt the butter. Add the remaining 8 cups of mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter. Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined. Spread the Oreo Krispie mixture into a 9-inch square pan and press gently with the spatula to flatten the top. Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving. Base Recipe adapted from this SITE

YOU WILL NEED 1/2 cup (113 grams) unsalted butter (1 stick) 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content) 3 tablespoons water 1/4 cup (60 ml) light corn syrup 1 cup (200 grams) sugar 1/2 teaspoon course or flaked sea salt DIRECTIONS PREPARE PAN AND INGREDIENTS Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside. Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later. MAKE CARAMEL In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. He

Ingredients For the Apple Spice Cake 2 1/4 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2/3 cup vegetable oil 3/4 cup white sugar 3/4 cup packed brown sugar 3 large eggs room temperature 2 teaspoon vanilla extract 1 cup apple sauce 1 1/2 cups grated apple 1/3 cup sour cream For the Cream Cheese Frosting 1/3 cup unsalted butter softened to room temperature 8 oz cream cheese brick style, full-fat 3 cup powdered sugar 1-2 tablespoons heavy cream as needed chopped walnuts optional Instructions For the Apple Spice Cake Preheat the oven to 350F degrees.  Grease and flour a 9x13 inch cake pan.  In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger & nutmeg.  In a large bowl using an electric mixer beat together the oil, sugars, eggs and vanilla. Then stir in the apple sauce, grated apple and sour cream.  Slo

Ingredients Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup powdered sugar Coconut Cream Filling Ingredients: 3 cups half-and-half 3 cups coconut milk 4 eggs 1 1/2 cups white sugar 2/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cup flaked coconut 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Whipped Cream Topping Ingredients: 2 cups heavy whipping cream 1 tablespoon cold water (for stabilizing) 1 teaspoon gelatin (for stabilizing) 3-4 tablespoons powdered sugar 1 cup coconut, for toasting Instructions Make shortbread crust: Preheat your oven to 350�F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish � just arrange it so that it has some overlap and overhang to help you pull the bars out after they�re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food

Ingredients Crumb Cake: 3 and 1/3 cups flour 2 teaspoons baking powder � teaspoon salt 2/3 cup butter-cold and cut in cubes Grated zest from 1 lemon(optional) 1/3 cup light brown sugar 1/3 cup sugar 2 eggs 1 teaspoon vanilla Blueberry Cheesecake Filling: 8 oz. mascarpone 8 oz. cream cheese-softened � cup + 2 Tablespoons caster sugar 2 Tablespoons corn starch 2 eggs 1 teaspoon vanilla 1 and 2/3 cups of blueberries Glaze: � cup powdered sugar 2�3  teaspoons milk Instructions Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it�s grainy. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it�s to sandy squeeze it with your fin

INGREDIENTS 2 tbsp Olive oil 2 tbsp Sesame oil 2 tbsp Onions Finely chopped 1 tbsp Ginger Finely minced 1.5 tbsp Garlic Finely minced 3 tbsp Soy sauce Low sodium 1 tbsp Oyster sauce Optional 1 tbsp Vinegar 1 tbsp Black pepper Salt To taste 1/4 tsp Red chili flakes Optional 1 tbsp Cornstarch 3 tbsp Chicken broth Or water 1 pound Chicken breast Cut into 1 inch cubes 1 Green pepper Thinly sliced INSTRUCTIONS Heat oil in a nonstick pan over medium high heat.   Add onion, ginger garlic and saute until golden brown.   Add soy sauce, oyster sauce (optional), vinegar, black pepper, salt, red chili flakes, cornstarch and water. Mix thoroughly. Note: You can dissolve the cornstarch in the broth or water and then pour that mixture into the pan but I usually don�t do it.   Add the chicken.   Cover and cook for 10-12 minutes.   Uncover and cook on medium high heat so as to reduce the liquid a bit.   Add the green peppers and cook for about 2 minutes.   Serve with rice and enjoy! This article and re

Ingredients 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin 6 green onions, cut into 2-inch pieces* 4 garlic cloves, peeled and smashed 2 habanero peppers (or scotch bonnet), stem removed** 1 1/2 -inch piece ginger, peeled and sliced 1/3 cup fresh lime juice 1/4 cup soy sauce 1 1/2 Tbsp brown sugar 1 Tbsp fresh thyme leaves 1 tsp freshly ground black pepper 1 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg Instructions Place chicken pieces in a gallon size resealable bag.   Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.   Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.   Remove chicken from marinade. Arrange pieces on baking sheet l

INGREDIENTS 3 large chicken breasts 1 tbsp lemon zest salt and pepper 9 to 12 asparagus stalks, trimmed 3 slices provolone cheese 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil INSTRUCTIONS Preheat oven to 425 degrees F. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side.