Recipe by Risa

Christmas Cinnamon Rolls

Prep Time: 45 minutes

Cook Time: 21-25 minutes

Servings: 8 medium or 6 large rolls

Ingredients:

<ul>
ROLLS:
<li>466.5 grams/16.45 onces/half of a 32 oz bag + 1 tablespoon of gluten free King Arthur’s bread flour.  I’ve also tested with Cup4Cup multipurpose flour, results come out similar.</li>
<li>2 + 1/4 teaspoons Fleichmann’s Rapid Rise Instant Yeast OR Fleichmann’s Bread Machine Instant Yeast</li>
<li>1/3 cup + 1 tablespoon granulated sugar</li>
<li>2 + 1/4 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1 + 1/4 cup whole milk, warm (I warm mine in the microwave for about 1 minute or to 106F, do not overheat as it can kill the yeast)</li>
<li>2-3 drops red gel food coloring (if using red liquid food coloring, consistency of the dough can change depending on the amount you put in.)</li>
<li>1/3 cup unsalted butter, melted (I warm mine in the microwave for 40-45 seconds)</li>
<li>2 teaspoons vanilla extract</li>
<li>2 eggs, room temperature</li>
<li>Heavy cream (for drizzling on top of the rolls before baking)</li>
<li>Christmas sprinkles (linked in my amazon storefront)</li>
FILLING:
<li>1/2 cup + 2 tablespoons dark brown sugar</li>
<li>6 tablespoons butter, softened</li>
<li>1/3 cup granulated sugar</li>
<li>2 teaspoons ground cinnamon</li>
FROSTING:
<li>1/2 cup powdered sugar</li>
<li>2-4 tablespoons whole milk (add more for desired consistency)</li>
<li>4 ounces cream cheese, room temperature</li>
<li>1 teaspoon vanilla bean paste or vanilla extract</li>
</ul>

Steps:

<ol>
<li> In bowl of a stand mixer, add the flour, yeast, sugar, baking powder, & salt.  Using the dough attachment , knead on low speed for a minute until mixed.</li>
<li> Add the warm milk, red gel food coloring, unsalted butter, vanilla extract, & eggs to the bowl.  (Make sure both the warm milk & unsalted butter are not too warm, as it will kill your yeast!).  If you’re adding liquid red food coloring, the consistency of the dough can change depending on how much you add.  It’s better to use red gel coloring as that won’t change the dough’s consistency much.</li>
<li> Knead on medium low for 5-6 minutes while occasionally gently scraping the sides and under the dough for loose flour.</li>
<li> Let the dough sit for 5 minutes as you’re preparing the filling by mixing all of the filling ingredients in a medium bowl until combined.  </li>
<li> Sprinkle a small amount of flour well over cleaned counter space, and gently take your dough out onto the floured surface.  Again, sprinkle a small amount of flour onto your dough.</li>
<li> With a rolling pin, begin to roll out your dough into a large rectangle 9x13 inches roughly.  The dough’s thickness should be around 1/2 inch.</li>
<li> Next, sprinkle the filling mixture all over the dough’s surface, ensuring the surface is fully covered in the brown sugar cinnamon mixture.  </li>
<li> Using a knife or pizza cutter, cut about 1.5 inch thick long strips.  Gently, take the top of the first strip, and gently fold it up onto itself, rolling downwards to form your cinnamon roll.  Continue same process for each strip.  </li>
<li> After you have your cinnamon rolls rolled, spray a 9x13 inch pan with butter spray & place the rolls evenly in it.  Cover the pan with plastic wrap, & set on a warm surface for 1 hour.  You can heat your oven to 200F, then turn the oven off, & place the rolls in the turned off oven for 1 hour, OR I use a proofing mat at 86F for 1 hour.</li>
<li> 20 minutes before the 1 hour mark ends, preheat your oven to 350F.  When the rolls are proofed, drizzle a small amount of heavy cream on top and around each roll.  Bake the rolls for 21-25 minutes or until rolls reach a temperature of 160F.  </li>
<li> Prepare the frosting by mixing all frosting ingredients in a medium bowl with an electric mixer on medium low.  Mix until creamy & smooth.  Drizzle over rolls immediately out of the oven so they get nice and gooey!  Wait until rolls cool for about 30 minutes before putting any Christmas decorative sprinkles on top.  ENJOY!</li>
</ol>

Notes:

<a href="https://www.amazon.com/dp/B0CKS6R1WN?linkCode=ssc&tag=onamzyegorkus-20&creativeASIN=B0CKS6R1WN&asc_item-id=amzn1.ideas.3SHQEI19UTHHL&ref_=aip_sf_list_spv_ons_d_asin" target="_blank" rel="noopener noreferrer">Christmas Sprinkles</a> <a href="https://www.amazon.com/dp/B0C4QGSRSF?linkCode=ssc&tag=onamzyegorkus-20&creativeASIN=B0C4QGSRSF&asc_item-id=amzn1.ideas.3SHQEI19UTHHL&ref_=aip_sf_list_spv_ofs_mixed_m_asin" target="_blank" rel="noopener noreferrer">GF bread flour I used</a> <a href="https://www.amazon.com/dp/B0BHTSH44F?linkCode=ssc&tag=onamzyegorkus-20&creativeASIN=B0BHTSH44F&asc_item-id=amzn1.ideas.3SHQEI19UTHHL&ref_=aip_sf_list_spv_ofs_mixed_m_asin" target="_blank" rel="noopener noreferrer">Red dye I used</a> <a href="https://www.amazon.com/dp/B07JFLXZQV?linkCode=ssc&tag=onamzyegorkus-20&creativeASIN=B07JFLXZQV&asc_item-id=amzn1.ideas.3SHQEI19UTHHL&ref_=aip_sf_list_spv_ofs_mixed_m_asin" target="_blank" rel="noopener noreferrer">Vanilla bean paste I used</a> <a href="https://www.amazon.com/dp/B0CFRHMQ53?linkCode=ssc&tag=onamzyegorkus-20&creativeASIN=B0CFRHMQ53&asc_item-id=amzn1.ideas.3SHQEI19UTHHL&ref_=aip_sf_list_spv_ofs_mixed_m_asin" target="_blank" rel="noopener noreferrer">Sparkling sugar I used</a>

Brown Butter M&M Christmas Cookies

Prep Time: 20 minutes

Cook Time: 11-13 minutes

Servings: 16-20

Ingredients:

<ul>
<li>1 cup unsalted butter</li>
<li>1 & 1/3 cup dark brown sugar</li>
<li>2 eggs, room temperature </li>
<li>2 teaspoons vanilla extract or vanilla bean paste</li>
<li>2 cups gluten free measure for measure flour</li>
<li>1.5 teaspoons baking soda </li>
<li>1/2 teaspoon salt </li>
<li>2 cups white chocolate, chopped </li>
<li>1/2 cup Christmas M&M’s + mini Christmas M&M’s to top cookies with</li>
</ul>

Steps:

<ol>
<li>Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.  Start off browning the butter in a medium sauce pan over medium high heat.  Stir constantly until butter gets foamy, bubbly, & starts to turn an amber color with a nutty smell.  Remove from heat & transfer to a bowl.  Chill in freezer for 30 minutes or in fridge until ready to bake.  </li>
<li>In bowl of a stand mixer, beat butter, sugar, & vanilla until smooth.  </li>
<li>Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed.  Mixture should become light, creamy & fluffy. </li>
<li>Add flour, baking soda, & salt to the egg butter mixture, & turn mixer on medium low speed mixing until just combined.  </li>
<li>Chop the white chocolate & fold it into the batter gently along with the regular sized Christmas M&M’s.</li>
<li>On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.  Place on parchment paper until no batter is left. Top each cookie dough ball with a few of both the regular & mini sized M&M’s.  Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake. </li>
<li>While cookie dough balls are chilling, preheat oven to 350F.</li>
<li>Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.  Bake for 11-13 minutes,  or until edges are turning a golden brown but the middle is still a light color.  </li>
<li>Let cookies rest for at least 10 minutes on counter before handling them.  Top with flaky sea salt (optional).</li>
</ol>

Notes:

No additional notes provided

Brown Butter Chocolate Chip Cookie Bars

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Servings: 9-12

Ingredients:

<ul>
<li>3/4 cup unsalted butter </li>
<li>1 cup + 1 tablespoon light brown sugar</li>
<li>1/3 cup granulated sugar</li>
<li>1 large egg, room temperature</li>
<li>1 egg yolk</li>
<li>1 tablespoon vanilla extract</li>
<li>2 cups gluten free all purpose flour</li>
<li>2 tablespoons cornstarch</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>1 & 1/2 cups semi sweet chocolate chips</li>
<li>dark or milk chocolate bar to top </li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F & line and 8x8 baking pan with parchment paper & make sure your egg is at room temperature.</li>
<li>Brown the butter.  In a medium saucepan over medium heat, melt the butter until bubbly & stir constantly until the butter starts to turn amber colored with a fragrant, nutty scent.  Remove the browned butter into a bowl & let cool for 5 minutes.</li>
<li>In a medium mixing bowl, whisk the flour, cornstarch, salt, & baking soda until combined.</li>
<li>In a large mixing bowl or bowl of a stand mixer with electric mixer, mix the browned butter with the sugars until creamy & light in color.</li>
<li>Add the egg, egg yolk, & vanilla to the butter sugar mixture, & mix again until combined.</li>
<li>Add the dry ingredients to the egg mixture & mix until just combined while leaving a few flour streaks which is OKAY.</li>
<li>Fold in the semi sweet chocolate chips, & spread the cookie dough into the prepared baking pan, evenly.</li>
<li>Top the cookie dough with more chunks of dark or milk chocolate & bake the cookie bars for 25-30 minutes or until the edges are set & the toothpick comes out mostly clean with a few crumbs on it.</li>
<li>Let the cookie bars rest for at least 1 hour before serving.  </li>
</ol>

Notes:

No additional notes provided

Christmas Brookies

Prep Time: 45 minutes

Cook Time: 30-35 minutes

Servings: 9-12

Ingredients:

COOKIES
<ul>
<li>1 cup unsalted butter, softened</li>
<li>3/4 cup granulated sugar</li>
<li>1/2 cup light brown sugar</li>
<li>1 large egg, room temperature</li>
<li>2 tablespoon vanilla extract or vanilla bean paste</li>
<li>2 cups gluten free all purpose flour</li>
<li>2 teaspoons baking soda</li>
<li>1 teaspoon baking salt</li>
<li>1 cup Christmas m&m’s</li>
</ul>
BROWNIES
Wet Ingredients:
<ul>
<li>1/2 cup unsalted butter</li>
<li>1/3 cup dark chocolate chips </li>
<li>1/4 cup oil</li>
<li>1 cup granulated sugar</li>
<li>1 tablespoon powdered sugar</li>
<li>1/2 cup + 2 tablespoons light brown sugar</li>
<li>3 large eggs, room temperature</li>
<li>1 tablespoon vanilla extract</li>
<li>Red gel food coloring</li>
</ul>
Dry Ingredients:
<ul>
<li>3/4 cup gluten free all purpose flour</li>
<li>3/4 cup unsweetened cocoa powder</li>
<li>1 teaspoon salt</li>
</ul>

Steps:

<ol>
<li>Prepare the cookie dough batter first.</li>
<li>Preheat oven to 350F & line a 9x9 baking dish with parchment paper. </li>
<li>In a large mixing bowl, beat butter & sugars until creamy.</li>
<li>Add the vanilla & egg to the butter mixture & mix again until creamy.</li>
<li>Add the dry ingredients & mix until just combined</li>
<li>Fold in the m&m’s & set cookie dough aside while you make the brownie batter.</li>
<li>In a microwaveable bowl, heat the butter, dark chocolate chips, & oil for 30 seconds increments, stirring in between, until smooth.</li>
<li>In a large mixing bowl, beat the sugars & eggs for at least 6 minutes on medium high speed, creating a thick, creamy texture that doubles in size. You want the sugars to mostly dissolve.</li>
<li>Add the chocolate mixture, vanilla, & red gel coloring (start off with 1 or 2 drops & continue to get your desired color)  to the egg mixture until combined.</li>
<li>Sift the dry ingredients, then fold them gently together until mostly no flour streaks remain.  Be careful not to over mix.</li>
<li>Pour the brownie batter into the prepared baking dish, followed by taking dollops of the cookie dough batter and placing it in random spots.</li>
<li>Bake for 30-35 minutes or until center of brookies reach a temperature of at least 165F.  Let cool for at least 40 minutes before serving.  </li>
</ol>

Notes:

No additional notes provided

Red Velvet Oreo Christmas Brownies

Prep Time: 20 minutes

Cook Time: 28-33 minutes

Servings: 9

Ingredients:

<ul>
<li>3/4 cup unsalted butter, softened </li>
<li>1 cup + 2 tablespoons granulated sugar</li>
<li>2 eggs</li>
<li>2 tablespoons vanilla extract or vanilla bean paste</li>
<li>1 & 1/3 cup gluten free all purpose flour or regular all purpose flour</li>
<li>1 teaspoon espresso powder</li>
<li>3 tablespoons cocoa powder</li>
<li>1/2 teaspoon salt</li>
<li>few drops red food coloring</li>
<li>1/2 cup semi sweet chocolate chips</li>
<li>3/4 cup Oreos (GF if needed) chopped</li>
<li>Christmas sprinkles for decorating</li>
</ul>

Steps:

<ol>
<li>Preheat oven 350F & line an 8x8 baking pan with parchment paper.</li>
<li>Heat butter in a microwaveable bowl for 30 seconds in microwave.  </li>
<li>With electric mixer, beat butter & sugar until creamy.</li>
<li>Add the eggs & vanilla, beat again until creamy.</li>
<li>Add the flour, espresso powder, cocoa powder, & salt & mix on medium until just combined.</li>
<li>Add 1-2 drops of red food coloring starting off, then add more to desired red shade.</li>
<li>Chop Oreos into small/medium chunks, then fold them into the batter along with the chocolate chips.</li>
<li>Spread batter out evenly in prepared baking pan, give the pan a few firm taps on the counter, then top with some more chocolate chips & Christmas sprinkles.</li>
<li>Bake for 28-33 minutes or until brownies reach internal temperature of about 160-165F (for fudgy brownies) or toothpick comes out mostly clean with a little bit of batter.</li>
<li>Remove from oven & let cool on counter for at least 1 hour.  (I like to put my brownies in the freezer for 30 minutes to help them set & slow them down from cooking even more, which also makes them ready to serve even faster.)</li>
</ol>

Notes:

* using a candy thermometer to temp your brownies helps a lot when trying to get a fudgy texture!

Browned Butter Chocolate Chunk Cookies

Prep Time: Prep time 30 minutes Chill time 1 hour

Cook Time: 10-12 minutes

Servings: 15-20

Ingredients:

1 cup unsalted butter
1 cup + 2 tbsp dark brown sugar
1/3 cup granulated sugar
2 eggs, room temperature
1-2 tablespoons vanilla extract or vanilla bean paste
2 cups gluten free all purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
2 cups dark chocolate, chopped
flaky sea salt

Steps:

1.  Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.  Start off browning the butter in a medium sauce pan over medium high heat.  Stir constantly until butter gets foamy, bubbly, & starts to turn an amber color with a nutty smell.  Remove from heat & transfer to a bowl.  Chill in freezer for 30 minutes or in fridge until ready to bake.
2.  In bowl of a stand mixer, beat butter, sugars, & vanilla until smooth.
3.  Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed. Do not over mix!  Mixture should become light, creamy & fluffy.
4.  Add flour, baking soda, & salt to the egg butter mixture, & turn mixer on medium low speed mixing until just combined.
5.  Chop chocolate bars.  Fold in chocolate chunks to the batter.
6.  On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.  Place on parchment paper until no batter is left.  Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake.
7.  While cookie dough balls are chilling, preheat oven to 350F.
8.  Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.  Bake for 10-12 minutes,  or until edges are turning a golden brown but the middle is still a light color.  Cookies may need to be reshaped if they spread out too much.  You can easily reshape them using a knife.
9.  Let cookies rest for at least 10 minutes on counter before handling them.  Top with flaky sea salt & enjoy!

Notes:

No additional notes provided

Classic Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Servings: 15

Ingredients:

<ul>
<li>1 cup unsalted butter, softened</li>
<li>3/4 cup granulated sugar</li>
<li>1/2 cup light brown sugar</li>
<li>1 large egg, room temperature</li>
<li>2 tablespoon vanilla extract or vanilla bean paste</li>
<li>2 cups gluten free all purpose flour</li>
<li>2 teaspoons baking soda</li>
<li>1 teaspoon baking salt</li>
<li>2 cups semi sweet chocolate chips </li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F & line a baking sheet with parchment paper.</li>
<li>In a large mixing bowl, beat butter & sugars until creamy. </li>
<li>Add the vanilla & egg to the butter mixture & mix again until creamy.</li>
<li>Add the dry ingredients & mix until just combined</li>
<li>Fold in the chocolate chips.</li>
<li>Using a cookie scoop, scoop roughly 2 tablespoon-sized cookie dough balls.  Roll them together to form cookie dough balls placing on baking sheet spread 3 inches apart from one another. Bake for 10-12 minutes or until edges are slightly golden with a slightly gooey center. </li>
</ol>

Notes:

No additional notes provided

Black Cocoa Brownies

Prep Time: 15 minutes

Cook Time: 27-32 minutes

Servings: 9

Ingredients:

<ul>
<li>6 tablespoons salted butter, melted</li>
<li>1 1/2 cups milk chocolate chips</li>
<li>1/4 cups black cocoa powder </li>
<li>2 large eggs room temperature </li>
<li>1 tablespoon dark brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>1 cup powdered sugar </li>
<li>3 teaspoons vanilla extract or vanilla bean paste</li>
<li>1 teaspoon white vinegar </li>
<li>1/2 cup almond flour</li>
<li>1/8 teaspoon salt</li>
<li>1/2 cup semi sweet chocolate chips</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F & spray an 8x8 baking pan, line with parchment paper.</li>
<li>Melt the butter & chocolate in a small bowl in microwave for 30 second intervals while stirring each time until smooth & melted. Whisk cocoa powder into mixture until smooth.</li>
<li>Add the eggs, brown sugar, granulated sugar, powdered sugar, vanilla & vinegar to a large mixing bowl. Whisk until sugars are dissolved with electric mixer.</li>
<li>Whisk the chocolate butter mixture into the sugar egg mixture until combined.</li>
<li>Add the almond flour, salt & chocolate chips, stirring in & folding until just combined.m. Do not overmix. Pour batter into the pan. </li>
<li>Bake 27-32 minutes depending on your oven. Check at the 27 minutes mark! Top should have a shiny smooth texture. The toothpick should come out with some batter & crumbs on it for a more fudgy texture. Brownies should reach a temperature of 160-165F for fudgy brownies.  Let them cool completely before removing from the pan.  </li>
</ol>

Notes:

No additional notes provided

Cheesy Garlic Bread

Prep Time: 5 minutes

Cook Time: 11 minutes

Servings: 2-3

Ingredients:

<ul>
<li>large baguette cut in half (GF if needed)</li>
<li>1/2 c unsalted butter, softened </li>
<li>1/2 tsp garlic powder</li>
<li>salt & pepper to taste </li>
<li>3 minced garlic cloves </li>
<li>1 tbsp Italian seasoning </li>
<li>Fresh chopped parsley </li>
<li>Red pepper chili flakes (optional)</li>
<li>2-3 c shredded mozzarella </li>
<li>* grated parmesan to top </li>
</ul>

Steps:

<ol>
<li>Preheat oven 400F & cut bread in half & set halve on sheet pan, facing up.</li>
<li>In medium bowl combine softened butter, garlic powder, salt & pepper to taste, minced garlic cloves & Italian seasoning until creamy. </li>
<li>Spread garlic butter all over the bread.</li>
<li>Spread mozzarella cheese generously over the garlic butter, followed by chopped parsley & red pepper chili flakes (optional).</li>
<li>Bake for 10 minutes, then speed broil on high for another minute. Watch carefully so bread does not burn.</li>
<li>Top with grated parmesan &</li>
</ol>

Notes:

No additional notes provided

Double Chocolate Muffins

Prep Time: 15 minutes

Cook Time: 17-20 minutes

Servings: 16-20

Ingredients:

<ul>
<li>1 & 1/2 cups gluten free all purpose flour</li>
<li>1/4 cup black cocoa powder</li>
<li>1/4 cup Dutch process cocoa powder</li>
<li>3/4 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoons vanilla extract</li>
<li>1/3 cup whole Greek yogurt </li>
<li>3/4 cup granulated sugar</li>
<li>2 large eggs, room temperature</li>
<li>1 cup + 3 tbsp buttermilk room temperature</li>
<li>8 tablespoons unsalted butter melted & slightly cooled</li>
<li>1 cup semi sweet chocolate chips </li>
</ul>

Steps:

<ol>
<li>Preheat oven to 425F degrees & line 2 muffin tins with paper liners.</li>
<li>In a medium bowl, whisk together the flour, cocoa powders, baking powder, baking soda, salt.</li>
<li>In a separate bowl, mix together the vanilla, whole Greek yogurt, sugar, eggs & buttermilk.</li>
<li>Whisk the cooled butter into the buttermilk mixture.</li>
<li>Add the dry ingredients to the wet ingredients bowl & whisk to combine but do not overmix.</li>
<li>Fold in the chocolate chips.</li>
<li>Scoop & fill the muffin tins 3/4’s way to the top with the batter. Top with extra chocolate chips.</li>
<li>Bake muffins for 5 minutes at 425F. Then reduce the temperature to 350F & bake for another 10-12 minutes OR until toothpick comes out clean.  </li>
</ol>

Notes:

No additional notes provided

Crispy Potatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 4-6

Ingredients:

<ul>
<li>3-4 medium sized yellow potatoes cubed</li>
<li>1 cup vegetable oil </li>
<li>sea salt & pepper to taste </li>
<li>paprika </li>
<li>honey </li>
<li>1/2 cup fresh grated parmesan cheese </li>
</ul>

Steps:

<ol>
<li>Preheat oven to 425F.</li>
<li>Cut the potatoes into cubes & add to boiling water  in a pot over medium heat. Boil 10 minutes until they turn slightly soft. </li>
<li>Drain the potatoes in a strainer & let them cool for 5 minutes sitting in the strainer still. Salt the potatoes & give them a good shake in the strainer.</li>
<li>Pour the oil onto a baking sheet with sides & place it in oven for 10 mins. After the 10 mins, remove the hot sheet carefully, & add the potatoes to the pan.  With a spatula, toss the potatoes around to coat in the hot oil.</li>
<li>Place the potatoes in the oven & roast them for 25-30 minutes making sure they don’t burn. Try not to move them around much to get a crispier crust!</li>
<li>After potatoes are done, toss them in a large bowl with Parmesan cheese & drizzled honey.</li>
</ol>

Notes:

* if potatoes are too oily, simply let them drain on a paper towel or rack before tossing them in the Parmesan cheese & honey

Garlic Pizza Bread

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 2-3

Ingredients:

<ul>
<li>1 baguette sliced in half (GF if needed)</li>
<li>5 tablespoons unsalted butter </li>
<li>3 minced garlic cloves </li>
<li>1-2 teaspoons Dijon mustard</li>
<li>1 tablespoon honey + more for drizzling top of pizza </li>
<li>salt & pepper to taste</li>
<li>1 tablespoon fresh chopped parsley</li>
<li>3-4 cups shredded mozzarella </li>
<li>pepperonis for topping </li>
<li>fresh grated parmesan</li>
</ul>

Steps:

<ol>
<li>Preheat oven 375F & line baking sheet with parchment or foil.</li>
<li>Melt butter in microwaveable bowl, then add minced garlic, mustard, honey, salt & pepper to taste, & chopped parsley. Mix to combine. </li>
<li>Cut baguette in half long way, place the halves on their backs facing up, on the baking sheet. With spoon or brush, spread garlic herb butter mixture generously on both halves of baguette.</li>
<li>Bake for 6 minutes.</li>
<li>Remove garlic bread from oven. Top each half with mozzarella, pepperonis & more fresh chopped parsley. Place back in oven for about 5 mins or until cheese has fully melted.</li>
<li>After cheese has melted, turn on speed broil to high & broil for 1 min removing quickly if you see it burning. (Broiling optional if you want a crispier top!).</li>
<li>Top with a drizzle of honey & freshly grated parmesan. </li>
</ol>

Notes:

No additional notes provided

Spicy Fusilli Alla Vodka

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 8-10

Ingredients:

<ul>
<li>one 12 oz box fusilli pasta (GF if needed)</li>
<li>2-3 tablespoons EVOO</li>
<li>2 shallots, chopped </li>
<li>2-3 minced garlic cloves </li>
<li>1 teaspoon chili flakes </li>
<li>3 tablespoons tomato paste </li>
<li>1 shot of vodka (GF if needed- I use Tito's)</li>
<li>1 1/2 cups heavy cream</li>
<li>1/2 cup reserved pasta water  </li>
<li>salt & pepper to taste </li>
<li>fresh burrata </li>
<li>1 cup parmesan, grated</li>
<li>fresh chopped parsley for topping </li>
<li>chili oil for drizzling burrata</li>
</ul>

Steps:

<ol>
<li>Boil & cook the pasta & reserve 1/2 cup of the pasta water.</li>
<li>In a large pan or medium Dutch oven, heat EVOO on medium heat. Add the chopped shallots, garlic, red pepper chili flakes to the pan & sauté until shallots become soft & fragrant. </li>
<li>Add the tomato paste & stir constantly letting it simmer for another few minutes.</li>
<li>Add the vodka to the pan, stir & let simmer for another 2minutes.</li>
<li>Add the heavy cream & pasta water (if preferred). </li>
<li>Add the grated Parmesan cheese & continue stirring.</li>
<li>Add your cooked pasta into the pan. Stir to combine gently.</li>
<li>Top with fresh burrata, a drizzle of chili oil, some red pepper chili flakes, & fresh parsley.</li>
<li>Sprinkle some flaky sea salt & fresh ground pepper. </li>
</ol>

Notes:

No additional notes provided

Tres Leches Cupcakes

Prep Time: 5 minutes

Cook Time: N/A

Servings: 16-20

Ingredients:

<ul>
<li>1 box chocolate cake mix (I used Betty Crocker’s GF devil’s food chocolate cake mix)</li>
<li> 1/3 cup unsalted butter, melted</li>
<li>2 eggs</li>
<li>1 can coconut milk full fat</li>
<li>1 cup whole milk</li>
<li>1/2 cup sweetened condensed milk</li>
<li>2 cups heavy cream</li>
<li>3 tablespoons cocoa powder</li>
<li>1/4 cup powdered sugar </li>
</ul>

Steps:

<ol>
<li>Bake cupcakes by directions on cake mix box for cupcakes. Make sure to use cupcake liners to hold tres leches.  Let cool completely.</li>
<li>Once cupcakes are fully cooled, whisk together coconut milk, whole milk, sweetened condensed milk in medium bowl. </li>
<li>With chopstick or fork, poke holes throughout each cupcake, & carefully pour then milk mixture over cupcakes until the milk starts overflowing tops of poked holes. Let soak in fridge for a few hours, or overnight.</li>
<li>After, make the cocoa whipped cream topping by adding heavy cream, coca powder & powdered sugar in a mixing bowl with whisk attachment on medium high until stiff peaks form. Pipe whipped cream to top cupcakes. </li>
</ol>

Notes:

No additional notes provided

Red Velvet Brownies

Prep Time: 10-15 minutes

Cook Time: N/A

Servings: 28-33 minutes

Ingredients:

<ul>
<li> ¾ cup unsalted butter room temperature</li>
<li>1 1/3 cups granulated sugar</li>
<li>2 eggs</li>
<li>1 teaspoon white vinegar</li>
<li>2 teaspoons vanilla extract</li>
<li>1 ½ cups gluten free all purpose flour</li>
<li>3 tablespoons cocoa powder</li>
<li>¼ teaspoon salt</li>
<li>1 teaspoon red food coloring </li>
<li>1 cup semi sweet chocolate chips</li>
</ul>

Steps:

<ol>
<li>Preheat oven 350F & line an 8x8 inch baking pan with parchment paper.</li>
<li>In a large mixing bowl, beat butter & sugar until fluffy.</li>
<li>Add in egg, white vinegar, vanilla to the mixing bowl & combine.</li>
<li>Add flour, cocoa powder, salt, red food coloring to the mixing bowl & mix until combined.</li>
<li>Add chocolate chips to the batter & fold gently.</li>
<li>Pour the batter into the prepared baking dish & bake 28-32 mins or until brownies reach internal temperature of atleast 170F (fudgey consistency).  Toothpick can come out with few crumbs for fudgy brownies.</li>
</ol>

Notes:

No additional notes provided

Browned Butter Pumpkin Chocolate Chip Cookies

Prep Time: 7 minutes Chill time 30 minutes

Cook Time: 15-20 minutes

Servings: 2

Ingredients:

<ul>
<li>1 tablespoon EVOO (extra virgin olive oil)</li>
<li>1 tablespoon pumpkin puree</li>
<li>2 tablespoons unsalted butter</li>
<li>2 tablespoons light brown sugar</li>
<li>1 tablespoon granulated sugar</li>
<li>1/3 cup gluten free all purpose flour</li>
<li>1 teaspoon vanilla bean paste</li>
<li>2 teaspoons whole milk</li>
<li>1/8 teaspoon salt</li>
<li>1/8 teaspoon baking soda</li>
<li>1/2 cup semi sweet chocolate chips </li>
<li>1/2 Hershey’s bar, chopped</li>
<li>sea salt flakes</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F. Put parchment paper on a baking sheet.</li>
<li>In a small saucepan add the butter on medium-low heat. Let it simmer while stirring until it turns an amber/golden color with a nutty scent. Pour the browned butter into a mixing bowl & chill in the freezer for 5 minutes.  </li>
<li>After 5 mins add EVOO, pumpkin puree, granulated sugar, brown sugar, milk, vanilla to the brown butter bowl. Whisk to mix.</li>
<li>Add the baking soda, all purpose flour, salt & mix using a spatula. Fold in the chocolate chips & chunks.</li>
<li>Roll into 2 equal sized cookie dough balls & chill in freezer for 30 minutes. After chilled, place the cookie dough balls on the prepared baking sheet. Bake 15-20 minutes or until edges are golden brown but center is still light and gooey. Top with flaked sea salt. Cool 30 minutes.</li>
</ol>

Notes:

No additional notes provided

Latest Post

Brown butter cinnamon rolls with brown sugar frosting

Recipes

Christmas Cinnamon Rolls

Brown Butter M&M Christmas Cookies

Brown Butter Chocolate Chip Cookie Bars

Christmas Brookies

Red Velvet Oreo Christmas Brownies

Browned Butter Chocolate Chunk Cookies

Classic Chocolate Chip Cookies

Black Cocoa Brownies

Cheesy Garlic Bread

Double Chocolate Muffins

Crispy Potatoes

Garlic Pizza Bread

Spicy Fusilli Alla Vodka

Tres Leches Cupcakes

Red Velvet Brownies

Browned Butter Pumpkin Chocolate Chip Cookies

About Marisa