Mixed Berry Blondie

Mixed Berry Blondie

Ingredients

12oz White Chocolate

4oz Dark Chocolate

2 Cups Sugar

1 1/2 Cups AP Flour

2 Sticks of Butter

5 eggs

1 tsp vanilla

1/2Cup Blackberries

1/2Cup Raspberries

1/2Cup Blueberries

1. Preheat oven to 350F and grease a 13x9in. pan
2. Melt the butter and white chocolate on low heat; mix until fully blended then let cool
3. In a large bowl mix eggs, sugar and vanilla till blended
4. Add White Chocolate mixture to Egg mixture then mix; Add flour and mix thoroughly
5. Spread the berries on the bottom of the greased pans and pour batter on top
6. Sprinkle Dark Chocolate Chips/Chunks on top of batter
7. Bake for 30-40 minutes; then let rest for 1 hour

Vodka-Infused Craisins and Orange Oatmeal Cookie

Ingredients

3/4Cup white sugar

1/4Cup brown sugar

1 3/4Cup oatmeal

1 1/2Sticks butter

2 eggs

1 1/2Cups AP flour

1 Cup Craisins

3/4Cup of vodka

1tsp Orange extract

1tsp Baking soda(BS)

1. Pre-Heat oven at 350F
2. Reconstitute craisins in vodka for 30 minutes
3. While craisins are soaking cream together the butter and sugars
4. Add eggs and orange extract
5. Mix together AP flour and BS then add to mixture
6. Add oatmeal
7. Drain craisins and then fold into cookie dough
8. Bake for 10-12 minutes

Chocolate Chip Oatmeal Cookies

Ingredients

3/4cup firmly packed brown sugar

1/4cup white sugar

2 sticks of butter
2 eggs

1tbsp vanilla

1 1/2cup AP Flour

1tsp BS (Baking Soda)

1/2tsp salt

3 overflowing cups of oatmeal (quick or old fashioned oats)

Chocolate chips

1. Preheat oven at 350F
2. Cream together butter and sugars
3. Add eggs and vanilla; mix thoroughly 
4. Combine flour with BS and salt; Slowly add and incorporate flour mixture into batter
5. Add oats and mix well (I mix it in with my hands)
6. Put about a 1/4cup of dough for each cookie on an un-greased cookie sheet
7. Place chocolate chips on top
8. Bake for 8-12 minutes (or until you see a light golden brown edge under the cookie without picking it up)
9. Let cool for 1 minute on cookie sheet; Remove to wire rack
10. Allow to fully cool or enjoy a warm cookie with a cold glass of milk and enjoy

"Bread" Pudding

For this recipe I use my Banana Walnut Muffin Cake as the bread element

http://home-cooked.blogspot.com/2012/05/banana-walnut-muffin-cake.html
Wait five days after baking Muffin Cake so its a little dry and absorbs the custard

        

          Ingredients

• 3cups of cubed muffin cake (2 cupcakes= 1 cup)
• 5eggs(beaten)
• 2 cups of milk (whole or half and half it’s not supposed to be healthy)
• 3tsps of Bourbon vanilla extract
• 1/2cup brown sugar
• 1/4cup Walnuts(optional) 
• 1 cup of white sugar (granulated)
• 1/4cup butter (half a stick)

1. Preheat oven to 350F
2. Grease a 9 inch round pan
3. Mix eggs, milk, and white sugar in a bowl; add bourbon vanilla; pour over cubes and let sit for 20 minutes
4. In another bowl mix brown sugar and butter; then add walnuts
5. Pour pudding mixture into greased pan
6. Sprinkle brown sugar mixture over the top of the pudding
7. Bake for 35-40 minutes
8. Let rest for 10-20 minutes
9. Serve hot or cold with a scoop of ice cream, whipped cream or both

Banana Walnut Muffin Cake

Ingredients

1/2cup white sugar

1/2cup brown sugar

2 sticks butter

2 eggs

1tsp vanilla extract

1 1/2cups AP flour

2tsp BP

1/2cup milk

3 regular sized bananas(mashed)

1cup chopped walnuts

3tsp cinnamon

1tsp white sugar

1. Preheat oven to 350 degrees Fahrenheit 
2. Cream together the butter and sugar
3. Beat in eggs one at a time; add vanilla
4. In separate bowl thoroughly mix the AP flour and BP then add to creamed mixture
5. In another bowl mash the bananas; add cinnamon, walnuts and 1tsp of white sugar; mix together then add to creamed mixtures
6. Fold in the half cup of milk
7. Prepare a cupcake tin with non-stick spray
8. Scoop batter into pan till it reaches the top
9. Bake for 20-25 minutes
10. It will be done when it springs back when touched

This is also the recipe that I use for the base of my bread pudding

Which is a 5 day process of not touching these

Trust me it's harder then you think

Almond cake with chocolate ganache

        Almond Cake

 Ingredients

• 3/4cup white sugar
• 1/4cup brown sugar
• 1 3/4sticks of salted butter
• 2 medium eggs
• 2tsp almond extract
• 1tsp vanilla extract
• 1 1/2cups all purpose(“AP”) flour
• 2tsp baking powder(“BP”) 
• 1/2cup milk
• 1/2-1cup of slivered almonds

1. Preheat oven to 350F
2. Place liners in cupcake pan
3. Cream sugar and butter
4. Beat in eggs 1 at a time, add extracts
5. Combine and sift AP flour and BP then add to creamed mixture
6. Slowly mix in milk
7. Scoop/pour batter into prepared pan about 3/4-7/8 of the paper liner
8. Bake for 20 to 30 minutes in cupcake pan
9. Cake is done when it springs back when touched
10. Let cake cool for 15-30minutes
11. Then dip, twist, lift and flip from the ganache
12. Sprinkle slivered almonds over top
13. Let cupcakes rest until ganache sets
14. Enjoy :D 

Almond Cupcake with Chocolate Ganache
Benjamin Lalk

      Chocolate ganache

• 1/4cup dark chocolate
• 1/2cup warm milk
• 1/8-1/4cup powdered sugar (varies on how sweet you like things)

1. Put chocolate in a small bowl with the powdered sugar
2. Add warm milk a little at a time while whisking until fairly loose at room temperature