Recipe by Risa

McDonald’s Big Mac & fries with Big Mac sauce

Prep Time: 1 hour

Cook Time: N/A

Servings: 4 Big Macs

Ingredients:

FRENCH FRIES:
<ul>
<li>*a candy thermometer is recommended to get the right frying temperature </li>
<li>4 russet potatoes</li>
<li>1/4 cup corn syrup</li>
<li>1 +1/2 tablespoons kosher salt</li>
<li>2 tablespoons white vinegar</li>
<li>6 cups cold water</li>
<li>Vegetable oil </li>
<li>1/2 cup vegetable shortening</li>
<li>Salt for seasoning</li>
</ul>
HAMBURGER BUNS:
<ul>
<li>*a candy thermometer is recommended to get the right water temperature</li>
<li>1 cup warm water + 1 tablespoon (110F)</li>
<li>2 tablespoons active dry yeast</li>
<li>1/3 cup vegetable oil</li>
<li>1/4 cup sugar</li>
<li>1 teaspoon salt</li>
<li>1 egg, beaten</li>
<li>3 cups all purpose flour</li>
<li>1 egg yolk (for egg washing the buns)</li>
<li>Sesame seeds for topping the buns</li>
</ul>
BIG MAC SAUCE & BIG MAC
<ul>
<li>1/2 cup mayonnaise</li>
<li>4 tablespoons pickled relish, drained</li>
<li>3-4 tablespoons ketchup </li>
<li>1 teaspoon granulated sugar</li>
<li>1 teaspoon white vinegar</li>
<li>2 lbs of 80/20% fat ground beef</li>
<li>Salt to season beef</li>
<li>2 tablespoons unsalted butter for frying the patties </li>
<li>1 teaspoon vegetable oil for frying the patties</li>
<li>1/4 cup yellow mustard, spread on patties before frying</li>
<li>American cheese slices for patties</li>
</ul>
TOPPINGS:
<ul>
<li>1 white onion, chopped </li>
<li>Dill pickle chips</li>
<li>Shredded iceberg lettuce (or whichever you prefer) </li>
</ul>

Steps:

FRENCH FRIES:
<ul>
<li>Start process by prepping the French fries, burger patties, & sides.  Peel the potatoes & cup them into 1/4 inch thick strips using French fry cutter or knife & place cut potatoes in a strainer with running cold water, rinsing them until water is clear to remove excess starch.</li>
<li>In a large bowl combine ice water, corn syrup, white vinegar, & kosher salt & stir.</li>
<li>Add the cut potatoes to the bowl & refrigerate for at least 2 hours or overnight.</li>
<li>While the potatoes are soaking, start making your hamburger buns. (Skip hamburger buns steps & start the hamburger patties & sides process about 20 minutes before the end of 2 hours, if you don’t plan to make the buns from scratch).</li>
</ul>
HAMBURGER BUNS:
<ul>
<li>Preheat oven to 425F.  Add the warm water (about 110F),  yeast, oil, & sugar to a large bowl & let stand for 5 minutes until foamy.</li>
<li>Whisk in the egg to the yeast mixture, followed by slowly mixing in the flour & salt.</li>
<li>Kneading by hand or using a stand mixer with the dough hook attachment, knead the dough for 3-5 minutes until the dough is smooth & starts to form a large ball.  Do not over knead.</li>
<li>Take the dough out onto a lightly floured surface & cut into 8 equal parts.</li>
<li>Roll each part into smooth balls, & place the balls onto a baking sheet with parchment paper spread out evenly about 3 inches apart.  Cover with a towel & let rest for 10 minutes.</li>
<li>After the 10 minutes, brush the dough balls with egg wash, & sprinkle with sesame seeds.</li>
<li>Bake until golden brown, about 10 minutes.  Set aside & start to prep the hamburger patties & sides.</li>
</ul>
HAMBURGER PATTIES & SIDES:
<ul>
<li>Prep the hamburger patties by gently forming large, thin patties about 5 inches long across.  Let them rest on plate or parchment paper until ready.</li>
<li>Chop the white onion & set aside</li>
<li>Prepare the Big Mac sauce by combining all ingredients in a medium bowl.  Set aside.</li>
</ul>
FRENCH FRIES:
<ul>
<li>At the end of 2 hours, drain the potatoes & rinse them well, then pat them dry with paper towels until completely dry.</li>
<li>Heat vegetable oil in a large skillet or heavy pot to 300F.</li>
<li>Fry small batches of the potatoes for 5 minutes until floppy (but not brown).  Let the potatoes drain on a white rack or paper towels for 10 minutes.</li>
<li>Increase the oil temperature to 400F.  Add the vegetable shortening to the oil until melted.</li>
<li>In small batches again, refry the potatoes until crispy & golden (about 5 minutes).</li>
<li>Once fried, transfer the French fries to a wire rack.  Toss with salt when ready to serve. </li>
</ul>
HAMBURGER FRYING & ASSEMBLING:
<ul>
<li>In a large skillet heat the butter & vegetable oil over medium high heat.  </li>
<li>Brush each side of the hamburger patties with yellow mustard, then season with salt & pepper to taste.  </li>
<li>Place the patties in the frying pan & fry for about 2-3 minutes on the first side, followed by flipping the patties & topping them with American cheese slices & frying for another 2-3 minutes. Careful not to overcook.  </li>
<li>Remove patties from heat & assemble your Big Mac’s.</li>
<li>Start off with the bottom bun layer, then move upwards spreading 1-2 tablespoons of Big Mac sauce, then chopped onion, lettuce, then a hamburger patty.</li>
<li>Place another bottom patty on top of the hamburger patty, & repeat process from previous step, but finish off topping the 2nd patty with more Big Mac sauce & a few pickle chips, then the top hamburger bun.</li>
</ul>

Notes:

No additional notes provided

Cinnamon Rolls

Prep Time: 20 minutes

Cook Time: 20-25

Servings: 8-10

Ingredients:

ROLLS:
* I highly suggest buying a candy thermometer if you do not have one already.  It's very important when making sure the wet ingredients are the right temperature so you do not kill your yeast in the process.
<ul>
<li>2 + 1/4 teaspoons active dry yeast</li>
<li>2/3 cup granulated sugar</li>
<li>1 cup warm milk (around 110F) measure with candy thermometer</li>
<li>1/2 cup unsalted butter, melted</li>
<li>1/2 teaspoon salt</li>
<li>2 eggs + 1 egg yolk, beaten lightly</li>
<li>4 + 1/2 cups all purpose flour + more if needed</li>
<li>1/2 cup heavy cream</li>
</ul>
FILLING:
<ul>
<li>1/2 cup unsalted butter, room temperature</li>
<li>3/4 cup light brown sugar</li>
<li>2 tablespoons cinnamon</li>
<li>1 tablespoon cornstarch</li>
</ul>
CREAM CHEESE FROSTING:
<ul>
<li>1/4 cup unsalted butter, room temperature</li>
<li>4 ounces cream cheese, softened</li>
<li>1 teaspoon vanilla extract</li>
<li>1/8 teaspoon flaky sea salt</li>
<li>1 + 1/2 cups powdered sugar</li>
</ul>

Steps:

<ol>
<li>In a bowl of a stand mixer, add the yeast, 1 tablespoon of sugar, & the warmed milk (110F) no hotter than 113F as it can kill your yeast.  Gently stir together & let sit for 10 minutes until foamy.</li>
<li>Preheat oven to 200F.</li>
<li>Stir in the rest of the sugar, melted butter (should also be no warmer than 110F), salt, & eggs.</li>
<li>While kneading the mixture on low, add 3 cups of flour first into the wet mixture.  Turn the mixer with the knead attachment up to medium speed</li>
<li>Add a tablespoon more of the all purpose flour at a time to the dough mixture, until it starts to form a workable, smooth dough.  (For me it takes about 5 more tablespoons of flour added to the mixture).  The dough should be a little sticky to the touch, but also comes together in 1 giant mass.  Process should take around 5-7 minutes.</li>
<li>Once dough is formed, place gently in a large bowl & cover with plastic wrap.</li>
<li>Turn the preheated oven OFF.  Place the covered dough in the warm oven & let it rise for about 1 hour until doubled in size.</li>
<li>Towards the end of the 1 hour, make the filling by whisking together the light brown sugar, cinnamon, & cornstarch.</li>
<li>When the dough is done rising, lightly flour a clean counter surface & carefully take the dough out onto the counter.  Lightly press down into the dough to release the gasses.</li>
<li>Flour the dough lightly on top, and roll it out into a 12x24 inch rectangle.</li>
<li>Preheat oven again, to 200F.</li>
<li>Spread the softened butter all over the dough’s surface, followed by the cinnamon mixture.  Gently press the cinnamon mixture lightly into the dough’s surface, slightly.</li>
<li>Using a pizza cutter or knife, cut long strips about 1.5 inch thick, to make the cinnamon roll strips.  Roll them gently but tightly to form the rolls.</li>
<li>Place the rolls in a greased 9x12 baking pan, cover with plastic wrap, & turn the oven to OFF again.  Place the rolls in the warm oven for the final rise, about 30 minutes.</li>
<li>After the final rise, take the rolls out of the oven & preheat the oven to 350F.</li>
<li>Drizzle the heavy cream over and around the rolls.</li>
<li>Bake the rolls for 20-23 minutes or until lightly golden brown.  Be careful not to over bake them!</li>
<li>While the rolls are baking, make the cream cheese frosting by mixing all ingredients in a medium bowl using an electric mixer until fluffy & creamy.</li>
<li>Once rolls are done baking, spread the frosting all over the hot cinnamon rolls.</li>
</ol>

Notes:

Cover in seal tight container or plastic wrap over the baking pan for up to 3 days.   Microwave for about 35 seconds to reheat the next day. A candy thermometer is best when measuring the temperature of the liquids to get the right consistency dough.

Cookie dough cheesecake bars

Prep Time: 15 minutes

Cook Time: 23-27 minutes

Servings: 9-12

Ingredients:

COOKIE DOUGH LAYER:
<ul>
<li>12 tablespoons unsalted butter, melted</li>
<li>1 cup light brown sugar</li>
<li>1/3 cup granulated sugar</li>
<li>1 egg + 1 yolk, room temperature</li>
<li>2 teaspoons vanilla extract</li>
<li>2 cups gluten free flour OR 2 + 1/4 cups regular all purpose flour</li>
<li>1/2 teaspoon salt</li>
<li>2 tablespoons cornstarch</li>
<li>1/2 cup semi sweet chocolate chips + more for topping the bars</li>
</ul>
CHEESECAKE LAYER:
<ul>
<li>8 ounces cream cheese, room temperature</li>
<li>1/3 cup granulated sugar</li>
<li>1 egg </li>
<li>1/2 teaspoon vanilla extract</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F & line a 9x9 baking pan with parchment paper.  Set aside.</li>
<li>Whisk the dry ingredients together in a large bowl (flour, salt, cornstarch) & set aside.</li>
<li>In another large bowl, using an electric mixer mix the sugars & melted butter until just combined.</li>
<li>Add the egg + egg yolk & vanilla extract to the sugar mixture, & mix again until combined.</li>
<li>Add the flour to the wet mixture & mix with electric mixer until JUST combined.  </li>
<li>Fold in the chocolate chips & set cookie dough aside to make the cheesecake layer.</li>
<li>In a medium bowl, combine the cheesecake ingredients until smooth & creamy.</li>
<li>In the lined baking pan, start off using half of the cookie dough spreading it evenly in the pan, patting it down with a spatula.</li>
<li>Pour the cheesecake mixture into the cookie dough mixture, spreading it out evenly.</li>
<li>Using the rest of the cookie dough, place dollops of it scattered around in the cheesecake layer.  </li>
<li>Top with extra chocolate chips if desired & bake at 350F for 23-27 minutes or until toothpick comes out mostly clean in the center.</li>
<li>Let the cookie dough cheesecake bars sit in the pan, on the counter for at least 30 minutes before serving (to set).  </li>
</ol>

Notes:

Store in cover tight container for up to 3 days.

Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 60-65 minutes

Servings: 6-10

Ingredients:

<ul>
<li>1 cup unsalted butter, melted & slightly cooled</li>
<li>1 cup granulated sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>2 eggs</li>
<li>1 + 3/4 cup gluten free 1:1 flour OR 2 cups regular all purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>3 ripe bananas (1 cup) mashed</li>
<li>1/2 cup semi sweet chocolate chips + more for topping the loaf</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 350F & line a 9x5 inch loaf pan with parchment paper.</li>
<li>Melt the butter in a small bowl in the microwave for 30 second increments until melted.  Let it cool slightly 5 minutes.</li>
<li>In a large bowl whisk the melted butter, sugar & vanilla.</li>
<li>Add the eggs, whisking until fluffy.</li>
<li>Add the mashed banana to the bowl & mix using a spatula.</li>
<li>Whisk the baking soda & flour in a separate bowl, then fold it into the banana mixture until just combined.  Do not overmix!</li>
<li>Fold in the chocolate chips.</li>
<li>Pour the batter into the prepared loaf pan, & top with more chocolate chips.</li>
<li>Bake for at least 60-65 minutes or until toothpick comes out clean from the center.</li>
<li>Let rest & cool in the loaf pan for at least 30 minutes before serving.</li>
</ol>

Notes:

Store in ziplock bag or plastic wrap for up to 3 days.

Oreo Tiramisu

Prep Time: 20 minutes

Cook Time: 0

Servings: 12-14

Ingredients:

TIRASMISU
<ul>
<li>24-30 Oreos (gluten free if needed)</li>
<li>3 egg yolks, pasteurized</li>
<li>1/3 (70g) cup granulated sugar</li>
<li>8oz (225g) mascarpone cheese, room temperature</li>
<li>1 cup (240ml) heavy cream, cold</li>
<li>1/2 cup brewed coffee or espresso, cooled</li>
</ul>
CHOCOLATE GANACHE
<ul>
<li>300g dark chocolate, chopped</li>
<li>300g heavy cream</li>
</ul>

Steps:

<ol>
<li>In a large bowl, whisk the egg yolks & sugar together until creamy & smooth.</li>
<li>Add the mascarpone cheese to the egg mixture & beat until creamy & smooth.</li>
<li>In a separate bowl, whisk the heavy cream using an electric mixer until smooth, stiff peaks form.  </li>
<li>Fold the whipped cream into the mascarpone cream mixture gently, until fully combined, lightly & fluffy.  Do not overmix.</li>
<li>Using a shallow dish, pour the coffee into it, and dunk each Oreo in the coffee, then place into a 8x10 baking dish, single layer.  Each Oreo should be touching, as shown in video.</li>
<li>After you’ve completed the first row of coffee soaked Oreos, layer a few dollops of the mascarpone cream on top, spreading it out gently over the Oreos evenly.</li>
<li>Continue layering another coffee soaked layer of Oreos on top of the mascarpone cream, followed by more mascarpone cream.</li>
<li>Cover the tiramisu with plastic wrap & refrigerate while you make the chocolate ganache. </li>
<li>In a small sauce pan over medium heat, let the heavy cream simmer for a minute or two. </li>
<li>Pour the heavy cream over the dark chopped chocolate in a medium bowl & let sit for 10 minutes.</li>
<li>After the 10 minutes, mix with an electric mixer on medium low speed the heavy cream/chocolate until it starts to form a smooth, thicker consistency into ganache.  </li>
<li>Let the ganache cool on the counter to room temperature.</li>
<li>Spread an even layer, gently, on top of the tiramisu.  Cool & let set in fridge for at least 3 hours-overnight before serving.</li>
</ol>

Notes:

If you do not wish to use pasteurized eggs, you can replace the eggs with using just whipped cream.

Brookies

Prep Time: 30 minutes

Cook Time: 25-30 minutes

Servings: 9-12

Ingredients:

COOKIE DOUGH:
<ul>
<li>5 tablespoons (71g) unsalted butter</li>
<li>1 cup (5oz) gluten free 1:1 flour or APF</li>
<li>1/2 teaspoon baking soda</li>
<li>Pinch of salt</li>
<li>1/2 cup (3 + 1/2oz) light brown sugar</li>
<li>1/4 cup (1 + 3/4oz) granulated sugar</li>
<li>1 egg, lightly beaten</li>
<li>1 + 1/2 teaspoons vanilla extract</li>
<li>1 cup (6oz) semi sweet chocolate chips</li>
</ul>
<ul>
<li>BROOKIE BATTER:</li>
<li>1/2 cup (125g) unsalted butter, melted</li>
<li>1 + 1/4 (200g) cup dark chocolate, melted</li>
<li>1 cup (200g) light brown sugar, packed</li>
<li>2 eggs, room temperature </li>
<li>1/2 cup (69g) gluten free OR regular multipurpose flour</li>
<li>1 teaspoon baking powder</li>
<li>2 tablespoons (12g) unsweetened cocoa powder</li>
</ul>

Steps:

Cookie dough:
<ol>
<li>Preheat oven 350F & line an 8x8 baking pan with parchment paper.</li>
<li>Melt the butter & set aside to cool.</li>
<li>Whisk the flour, baking soda, salt in a small bowl.</li>
<li>Whisk the light brown sugar & granulated sugar together in medium bowl.</li>
<li>Pour melted butter into the sugar mixture & stir until well combined</li>
<li>Add the egg & vanilla, stir.</li>
<li>Fold the flour mixture into the sugar mixture followed by the chocolate chips.  Set cookie dough batter aside while baking the brownie batter.</li>
</ol>
Brownie batter:
<ol>
<li>Melt the unsalted butter & chocolate in a heat safe bowl over a small pot of simmering hot water. </li>
<li>Stir frequently until fully melted, silky, & smooth.  Remove bowl from the heat & set aside.</li>
<li>In a large mixing bowl, combine the eggs & light brown sugar with a spatula until fully combined & sugar is fully mixed in.</li>
<li>Pour the melted butter chocolate mixture into the egg mixture, & mix again with spatula until combined.  </li>
<li>Add the flour, baking powder, & unsweetened cocoa powder to the large mixing bowl with the wet ingredients, & gently fold the dry ingredients into the wet ingredients until just combined.  Do not overmix.</li>
<li>Pour 3/4 of the brownie batter into the prepared baking pan evenly. </li>
<li>Next take dollops of cookie batter and randomly place them scattered in the brownie batter.  You can assemble the batters however you want.  </li>
<li>Bake for 25-30 minutes or until toothpick comes out mostly clean.  </li>
<li>Once done, leave brookie on counter for 45 minutes before serving.</li>
</ol>

Notes:

Store brookies in a cover tight container or large ziplock bag for up to 3 days.

Bakery Style Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 9-12 minuites

Servings: 12 large sized cookies

Ingredients:

<ul>
<li>2 + 1/4 cups (342g) all purpose flour</li>
<li>2 teaspoons cornstarch </li>
<li>1/2 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>Pinch of salt</li>
<li>1 cup unsalted butter, room temperature</li>
<li>3/4 cup (343g) light brown sugar</li>
<li>1/2 cup (106g) granulated sugar</li>
<li>2 eggs, room temperature</li>
<li>2 teaspoons vanilla extract</li>
<li>1 cup (185g) semi sweet chocolate chips + more for topping each cookie dough ball</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 375F & line a baking sheet with parchment paper.  Set aside.</li>
<li>In a medium bowl whisk together the flour, cornstarch, baking soda, baking powder, & salt.</li>
<li>In a large bowl beat with an electric mixer the unsalted butter, light brown sugar, & granulated sugar until smooth & creamy.</li>
<li>Add the eggs & vanilla to the same bowl oh the butter mixture, & beat on medium speed until blended.  </li>
<li>Add the dry ingredients to the large butter mixture bowl, & beat JUST until mixed, a few flour streaks are fine!</li>
<li>Add the chocolate chips to the batter, & gently fold into the batter with a spatula until mixed.  Do not overmix.</li>
<li>Using a cookie scoop, scoop 2-3 tablespoons sized cookie dough balls & place them spread out on the cookie sheet at least 3 inches apart.  </li>
<li>Bake for 9-12 minutes until edges are set & lightly golden in color.</li>
<li>Leave cookies out on counter to rest 5-10 minutes before serving.</li>
</ol>

Notes:

Cover cookies in seal tight container or ziplock bag for up to 3-4 days.

Strawberry Cheesecake Brownies

Prep Time: 15 minutes

Cook Time: 22-25

Servings: 9-12

Ingredients:

BROWNIES:
<ul>
<li>1/2 cup (125g) unsalted butter, melted</li>
<li>1 + 1/4 cup (200g) dark chocolate, melted</li>
<li>1 cup (200g) light brown sugar, packed</li>
<li>2 eggs, room temperature </li>
<li>1/2 cup (69g) gluten free OR regular multipurpose flour</li>
<li>1 teaspoon baking powder</li>
<li>2 tablespoons (12g) black cocoa powder</li>
<li>1/2 cup (95g) semi sweet chocolate chips </li>
<li>2 thinly sliced fresh strawberries for the brownie batter + 1 thinly sliced strawberry for the top layer</li>
</ul>
<ul>
<li>CREAM CHEESE LAYER:</li>
<li>8 oz (226g) cream cheese, room temperature</li>
<li>1/4 cup (53g) granulated sugar</li>
<li>1/4 teaspoon (4 mL) vanilla extract</li>
<li>1/2 teaspoon (1 g) cornstarch</li>
<li>1 egg, room temperature</li>
</ul>

Steps:

<ol>
<li>Make the cream cheese layer first by mixing all ingredients in a medium bowl whisking by hand or using an electric mixer until smooth & creamy.  Set bowl aside.</li>
<li>Preheat oven to 350F & line an 8x8 baking pan with parchment paper.  Set aside.</li>
<li>Melt the unsalted butter & chocolate in a heat safe bowl over a small pot of simmering hot water. </li>
<li>Stir frequently until fully melted, silky, & smooth.  Remove bowl from the heat & set aside.</li>
<li>In a large mixing bowl, combine the eggs & light brown sugar with a spatula until fully combined & sugar is fully mixed in.</li>
<li>Pour the melted butter chocolate mixture into the egg mixture, & mix again with spatula until combined.  </li>
<li>Add the gluten free multipurpose flour, baking powder, & dark cocoa powder to the large mixing bowl with the wet ingredients, & gently fold the dry ingredients into the wet ingredients until just combined.  Do not overmix.</li>
<li>Fold in the semi sweet chocolate chips & the 2 thinly sliced strawberry pieces to the brownie batter. Do not overmix!</li>
<li>Pour 3/4 of the brownie batter into the prepared baking pan evenly.  Next pour the cheesecake mixture on top of the brownie batter.  At this point you can make swirls with a knife or chopstick.</li>
<li>Top off the cream cheese layer with the rest of the brownie batter in dollops.  Again make more swirls for desired look, & finish off with scattering the last thinly slices of strawberry on top. </li>
<li>Bake for 20-23 minutes or until toothpick comes out mostly clean with a little bit of batter on it. Every oven is different.  </li>
<li>Once done, leave brownies on counter for 30 minutes, then refrigerate them for at least 1 hour to get an extra fudgy texture. </li>
</ol>

Notes:

No additional notes provided

White & Dark Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12-14 minutes

Servings: 12-14

Ingredients:

<ul>
<li>1 cup unsalted butter</li>
<li>1 cup + 1 tablespoon dark brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>2 eggs, room temperature </li>
<li>1 tablespoon vanilla extract or vanilla bean paste</li>
<li>2 cups gluten free multipurpose flour OR 2 + 1/2 cups regular all purpose flour</li>
<li>1 + 1/2 teaspoons baking soda </li>
<li>1/2 teaspoon salt </li>
<li>3/4 cup dark chocolate chips</li>
<li>1/2 cup white chocolate baking wafers or chips</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, sugars, & 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>Fold in both dark & white chocolate chips</li>
<li>On parchment paper on a plate or smaller cutting board, scoop 2 tablespoon sized cookie dough balls.  </li>
<li>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. </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 12-14 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 or glass.</li>
<li>Let cookies set for at least 10 minutes on counter before handling them.  Top with flaky sea salt (Optional).</li>
</ol>

Notes:

No additional notes provided

Red Velvet Cupcakes

Prep Time: 10 minutes

Cook Time: 15-17 minutes

Servings: 8-12

Ingredients:

CUPCAKES
<ul>
<li>1 + 1/2 cups gluten free all purpose flour OR regular all purpose flour</li>
<li>1/2 cup Dutch process cocoa powder</li>
<li>3/4 teaspoon baking powder</li>
<li>1/8 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoons vanilla extract</li>
<li>1/3 cup whole Greek yogurt (if making gluten free version)</li>
<li>3/4 cup granulated sugar</li>
<li>2 large eggs, room temperature</li>
<li>1 cup buttermilk room temperature</li>
<li>8 tablespoons unsalted butter melted & slightly cooled</li>
<li>3-4 drops red gel food coloring</li>
</ul>
<ul>
<li>VANILLA BEAN CREAM CHEESE FROSTING</li>
<li>8 oz cream cheese, softened</li>
<li>7 tablespoons unsalted butter, softened</li>
<li>3-4 cups powdered sugar</li>
<li>1 tablespoon vanilla bean paste or vanilla extract</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 425F degrees & line a muffin tray with paper liners.</li>
<li>In a large 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, red gel food coloring.</li>
<li>Whisk the cooled butter into the buttermilk mixture. </li>
<li>Add the dry ingredients to the wet ingredients bowl & fold to combine but do not overmix. </li>
<li>Scoop & fill the muffin tins 3/4’s way to the top with the batter. </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>
<li>Let the cupcakes cool on a wire rack, and prepare the cream cheese frosting by combining all ingredients in a medium bowl mixing with electric mixer until smooth and creamy.</li>
<li>Top each cupcake with a generous portion of frosting.  </li>
</ol>

Notes:

store cupcakes in a cover tight container for up to 4 days.

Raspberry & White Chocolate Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Servings: 10-15

Ingredients:

RASPBERRY SAUCE:
<ul>
<li>2 cups fresh raspberries</li>
<li>1/2 cup granulated sugar</li>
<li>3 tablespoons water</li>
<li>1 tablespoon cornstarch</li>
</ul>
OREO CRUST:
<ul>
<li>2 + 1/2 cups Oreos, ground in food processor</li>
<li>5 + 1/2 tablespoons unsalted butter, melted</li>
</ul>
WHITE CHOCOLATE CHEESECAKE FILLING:
<ul>
<li>Roasting pan for a water bath</li>
<li>3 8oz blocks of cream cheese, softened</li>
<li>1/2 cup high quality white chocolate chips or bars, melted</li>
<li>1 cup granulated sugar</li>
<li>3 eggs + 1 egg yolk, room temperature </li>
<li>1/2 cup + 2 tablespoons sour cream, room temperature</li>
<li>2 teaspoons vanilla bean paste or vanilla extract</li>
<li>1 tablespoon cornstarch</li>
<li>1 cup high quality white chocolate chips or bars, melted for the top layer of the cheesecake.</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 325F & line an 8 or 9 inch springform pan with parchment paper.  Wrap the sides of the pan outside with tin foil.</li>
<li>In a medium saucepan over medium heat, add the raspberries & granulated sugar.  Stir & break raspberries down with a wooden spoon or spatula until it is simmering and becomes more of a liquid.  </li>
<li>Add the cornstarch & water in a cup, stirring together.  Add to the raspberries & continue to stir until the raspberry liquid becomes thicker like syrup, &  the raspberries are completely broken down mostly to the seeds.</li>
<li>Remove from the heat, and strain the raspberry syrup through a mesh sieve, so the raspberry juice drips down into a clean bowl.  Discard the seeds & set the raspberry syrup aside to cool.</li>
<li>Using a food processor, grind the Oreos into sand texture, then mix it in a bowl with the melted butter.  </li>
<li>Pour the ground Oreo mixture into the bottom of the springform pan, & pat down with a glass to flatten evenly, making into a bottom layer crust.  </li>
<li>Bake the Oreo crust for 10 minutes, then set aside to cool.</li>
<li>Melt the 1/2 cup of white chocolate in a microwaveable bowl for 30 second increments, stirring each time until smooth.</li>
<li>In a large mixing bowl, mix together the softened cream cheese, granulated sugar, & vanilla extract until smooth.  </li>
<li>Add the eggs & yolk one at a time, mixing in between until just combined.</li>
<li>Last, add the sour cream, cornstarch, & 1/2 cup of melted white chocolate.  Mix until just combined & smooth.</li>
<li>Heat the other 1 cup of white chocolate chips in a microwaveable bowl, stirring until smooth.</li>
<li>Pour half of the cheesecake filling onto the Oreo crust followed by 7-10 tablespoons of raspberry sauce.  </li>
<li>Using a knife, swirl the raspberry sauce around making swirls in the first cheesecake layer.</li>
<li>Pour the rest of the cheesecake filling on top of the first layer, followed by the 1 cup of melted white chocolate chips. use a knife or spoon to delicately swirl the white chocolate layer into the cheesecake layer.</li>
<li>Top the cheesecake with 6-10 more tablespoons of raspberry sauce, swirlilng it around with a knife for your desired look.</li>
<li>Set the cheesecake springform pan into the roasting pan, & fill the roasting pan up with hot water until it reaches half way.</li>
<li>Carefully place the cheesecake/roasting pan into the oven & bake for 1 hour, or until the edges are set, & the middle of the cheesecake jiggles slightly.</li>
<li>Let the cheesecake cool fully on the counter for at least 1 hour, & then place it in the fridge to chill overnight for at least 12 hours.</li>
<li>Top the cheesecake with more raspberry sauce, shaved white chocolate, & fresh raspberries before serving.</li>
</ol>

Notes:

Store in a cover tight container or with plastic wrap over top of springform pan into fridge for up to 6 days.

Nutella Rolls

Prep Time: 30 minutes

Cook Time: 21-23 minutes

Servings: 6-9

Ingredients:

ROLLS:
<ul>
<li>453.5 grams gluten free King Arthur’s bread flour.  I’ve also tested with Cup4Cup multipurpose flour, results come out fairly the same.  </li>
<li>2 1/4 teaspoons Fleichmann’s Rapid Rise Instant Yeast OR Fleichmann’s Bread Machine Instant Yeast</li>
<li>1/2 cup + 1 tablespoon granulated sugar</li>
<li>2 + 1/8 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>6 tablespoons unsalted butter, melted & to 106-110F (use candy thermometer)</li>
<li>1 + 1/4 cup whole milk, warm (I warm mine in the microwave to 106F)</li>
<li>1 tablespoon vanilla bean paste or vanilla extract</li>
<li>2 eggs, room temperature</li>
<li>Heavy cream (for drizzling on top of the rolls before baking)</li>
</ul>
FILLING:
<ul>
<li>One 13 oz jar of Nutella or chocolate hazelnut spread (you’ll need approximately 3 cups of Nutella to spread on the dough surface + more for drizzling on top of the rolls after baked)</li>
<li>3 tablespoons unsalted butter, softened </li>
</ul>
FROSTING:
<ul>
<li>3 tablespoons unsalted butter, softened</li>
<li>1 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 tablespoon vanilla bean paste or vanilla extract</li>
<li>Nutella drizzled on top over the frosting</li>
</ul>

Steps:

<ol>
<li>Melt the unsalted butter in a microwaveable safe bowl, this should take roughly 50 seconds to a minute.  You want the butter to be a temperature of 106-110F.</li>
<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, 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!).  </li>
<li>Knead on medium low speed using the dough hook, for 5-6 minutes while occasionally gently scraping the sides and under the dough for loose flour.</li>
<li>Let the dough rest for 5 minutes.</li>
<li>Place dough out onto clean, floured surface, & roll out into a rectangle about 12x15 long, half inch thick.  </li>
<li>Take the softened unsalted butter for the filling, and lightly brush it all over the surface of the rolled out dough, followed by the Nutella, evenly spreading it all over the dough’s surface until fully covered.</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 Nutella roll.  Continue same process for each strip.  </li>
<li>Place Nutella rolls in a 10x10 baking dish sprayed with baking spray.  </li>
<li>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 (they should be puffy, and have risen and doubled in size, drizzle a small amount of heavy cream on top and around each roll.  Bake the rolls for 21-23 minutes or until rolls reach a temperature of 190F.</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.  Spread over rolls immediately out of the oven so they get nice and gooey, then drizzle Nutella over the frosting.</li>
</ol>

Notes:

No additional notes provided

Fudgy Raspberry Brownies

Prep Time: 10 minutes

Cook Time: 22-25 minutes

Servings: 9-12

Ingredients:

<ul>
<li>1/2 cup unsalted butter, melted</li>
<li>1 + 1/4 cup dark chocolate, melted</li>
<li>1 cup light brown sugar, packed</li>
<li>2 eggs, room temperature </li>
<li>1/2 cup gluten free OR regular multipurpose flour</li>
<li>1 teaspoon baking powder</li>
<li>2 tablespoons dark cocoa powder</li>
<li>2 cups fresh raspberries </li>
<li>1/2 cup dark chocolate chips</li>
<li>1/2 cup semi sweet chocolate chips</li>
<li>Valentine’s Day sprinkles for decoration (optional)</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 320F & line an 8x8 baking pan with parchment paper.  Set aside.</li>
<li>Melt the unsalted butter & chocolate in a heat safe bowl over a small pot of simmering hot water. </li>
<li>Stir frequently until fully melted, silky, & smooth.  Remove bowl from the heat & set aside.</li>
<li>In a large mixing bowl, combine the eggs & light brown sugar with a spatula until fully combined & sugar is fully mixed in.</li>
<li>Pour the melted butter chocolate mixture into the egg mixture, & mix again with spatula until combined.  </li>
<li>Add the gluten free multipurpose flour, baking powder, & dark cocoa powder to the large mixing bowl with the wet ingredients, & gently fold the dry ingredients into the wet ingredients until just combined.  Do not overmix.</li>
<li>Fold in the semi sweet chocolate chips to the brownie batter.</li>
<li>Pour the brownie batter into the prepared baking pan evenly, & bake for 22-25 minutes.  </li>
<li>Once done, leave brownies on counter for 10 minutes, then refrigerate them for at least 1 hour.  Once the brownies are set, line the raspberries on top of the brownie surface as shown in my video.</li>
<li>In a microwaveable bowl, melt the dark chocolate chips for 30 second intervals, stirring every time until silky & smooth.  Drizzle it with a spoon all over the raspberries.</li>
<li>Let it sit for another 10 minutes to set before serving!</li>
</ol>

Notes:

Store brownies in a covertight container for up to 4 days.

Brazilian Cheese Bread- Jalapeño & Cheddar

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-9 breads

Ingredients:

<ul>
<li>1 + 1/2 cups tapioca starch</li>
<li>1 egg</li>
<li>1/4 cup extra virgin olive oil</li>
<li>2/3 cup whole milk or heavy cream</li>
<li>1/8 teaspoon salt</li>
<li>1 jalapeño, sliced thinly, seeds removed</li>
<li>1/3 cup cheese, mix of shredded cheddar & shredded mozzarella</li>
</ul>

Steps:

<ol>
<li>Preheat oven to 400F.</li>
<li>In a large mixing bowl, add the tapioca starch, egg, olive oil, milk, & salt.</li>
<li>Mix on medium speed until fully combined.</li>
<li>Add the sliced jalapeño & shredded cheese to the batter, & mix again until just combined.</li>
<li>Pour into a greased muffin tin pan, you can make 9 small cheese breads or 6 larger breads.  Bake for 20 minutes.</li>
</ol>

Notes:

No additional notes provided

Brown Butter Brookies

Prep Time: 30 minutes

Cook Time: 30-35 minutes

Servings: 9-12

Ingredients:

Chocolate chip cookie ingredients:
<ul>
<li>3/4 cup unsalted butter, browned</li>
<li>3/4 cup dark brown sugar</li>
<li>1 large egg + 1 egg yolk, room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1 + 3/4 cup gluten free all purpose flour</li>
<li>3/4 teaspoons baking soda</li>
<li>1/4 teaspoon kosher salt</li>
<li>1 & 3/4 cup semi sweet chocolate chips</li>
</ul>
Brownie ingredients:
<ul>
<li>1 + 1/4 cup dark chocolate </li>
<li>1/2 cup unsalted butter, cubed</li>
<li>1/2 cup gluten free all purpose flour</li>
<li>2 tablespoons dark cocoa powder</li>
<li>2 eggs, room temperature</li>
<li>1 cup light brown sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>1 teaspoon baking powder</li>
</ul>

Steps:

<ol>
<li>Make the chocolate chip cookie dough first.  Brown the butter by melting & stirring it in a medium sauce pan over medium high heat until butter begins to foam & bubble, with a nice nutty scent.  You will see the butter starts to turn an amber color.  Remove from heat, place in a heat safe bowl, & chill in freezer for 30 minutes.</li>
<li>Once browned butter has chilled, in a large mixing bowl, mix the browned butter with electric mixer until combined.</li>
<li>Add the egg, egg yolk, & vanilla to the butter sugar mixture, mix again until combined.</li>
<li>To the same bowl, add the gluten free all purpose flour, baking soda, & salt.  Mix again until JUST combined.</li>
<li>Fold in the semi sweet chocolate chips to the batter & chill the cookie dough in the freezer for another 30 minutes.</li>
<li>Towards the end of the 30 minute mark on your cookies, preheat oven to 320F.</li>
<li>In a small soup pot that can fit a heat-safe bowl sitting over it (on top of the soup pot), bring 4-5 cups of water to a boil on high.  </li>
<li>To the bowl sitting on top of the soup pot, add the dark chocolate & cubed unsalted butter.</li>
<li>Stir frequently until everything beings to melt, then turn the heat down to medium.  Continue stirring frequently so chocolate does not begin to stick or burn to the bowl.</li>
<li>Towards the end when everything has almost fully melted, turn the heat down to low OR off, and continue stirring until all butter & chocolate has fully melted & become a smooth, glossy, runny texture that is fully combined.  Remove bowl from heat, & set aside.</li>
<li>In a separate large bowl, using a spatula, mix the 2 eggs, light brown sugar, & vanilla until fully combined.  (Do not use electric mixer OR overmix).</li>
<li>Add the melted butter chocolate mixture to the egg sugar mixing bowl, & mix again using your spatula, until combined.</li>
<li>Next, add the gluten free all purpose flour, dark cocoa powder, & baking powder to the chocolate batter bowl, & using the spatula again- slowly, gently, fold the dry ingredients into the wet.  Do not overmix.  Mix only until the dry & wet ingredients have fully combined.  Mixture should be runny, slightly thick with a few lumps in it.</li>
<li>Fill an 8x8 baking pan with parchment paper.  Pour brownie mixture into the pan first. Then take the cookie dough out from the freezer, & scoop out 2 tablespoon sized cookie dough balls, placing them however you want them, in your brownie batter pan.  You should have cookie dough batter left to bake for another night, which can be kept in your freezer, in a ziplock or Tupperware for up to 2 weeks.</li>
<li>Bake at 320F for 30-35 minutes.  Check at the 30 minute mark, a toothpick should come out mostly clean with a tiny bit of batter on it for a fudgy brookie texture.  </li>
</ol>

Notes:

Brookies should be stored in a Tupperware, or covered tightly with plastic wrap on counter for 2 days or in refrigerator for 4 days. Gluten free all purpose flour I used:  <a href="https://amzn.to/3DNr6H6">https://amzn.to/3DNr6H6</a> Dark Chocolate I used: <a href="https://amzn.to/4gOQ9YU">https://amzn.to/4gOQ9YU</a>

Nutella stuffed brown butter cookies

Prep Time: 30 minutes

Cook Time: 10-12 minutes

Servings: 14-16

Ingredients:

<ul>
<li>1 cup unsalted butter</li>
<li>1 cup + 2 tbsp dark brown sugar</li>
<li>1/3 cup granulated sugar</li>
<li>2 eggs, room temperature </li>
<li>1-2 tablespoons vanilla extract or vanilla bean paste</li>
<li>2 cups gluten free multipurpose flour OR 2 + 1/2 cups regular all purpose flour</li>
<li>1 + 1/2 teaspoons baking soda </li>
<li>1/2 teaspoon salt </li>
<li>15-20 quarter sized Nutella dollops, chilled + more for drizzling on top </li>
<li>1 cup dark chocolate or dark chocolate chips, chopped </li>
<li>flaky sea salt </li>
<li>Christmas sprinkles to top</li>
</ul>

Steps:

<ol>
<li>Make Nutella dollops by spooning quarter-sized Nutella dollops onto a piece of parchment paper & placing it in your freezer for at least 45 minutes.  </li>
<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, sugars, & 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 chocolate bars.  Fold in chocolate chunks to the batter.  </li>
<li>On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.  </li>
<li>Take a dollop of the frozen Nutella & place in the middle of each cookie dough ball, covering it with another tablespoon of cookie dough.  </li>
<li>Place on parchment paper until no batter is left.  Chill in freezer for at least 45 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 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 or glass.</li>
<li>Drizzle a small amount of Nutella on the tops of each cookie.</li>
<li>Let cookies rest for at least 10 minutes on counter before handling them.  Top with flaky sea salt & Christmas sprinkles & set out with a cold glass of milk for Santa tonight!</li>
</ol>

Notes:

No additional notes provided

Christmas brown butter blondies

Prep Time: 25 minutes

Cook Time: 25-30 minutes

Servings: 9-12

Ingredients:

<ul>
<li>3/4 cup + 1 tablespoon unsalted butter, browned & slightly cooled</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>2 teaspoons 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>3/4 cup Christmas M&M’s</li>
<li>1 cup 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.</li>
<li>Let the cookie dough rest for about 20 minutes to get a softer, gooey textured cookie bars by ensuring the flour has time to soak up the wet ingredients.</li>
<li>Bake the cookie bars for 25-30 minutes or until the edges are set & the toothpick comes out mostly clean.  Bars should reach a temperature of at least 163F.</li>
<li>Let the cookie bars rest for at least 1 hour before serving to allow them to set.  </li>
</ol>

Notes:

Chocolate squares I used: <a href="https://amzn.to/49PsepA">https://amzn.to/49PsepA</a> Gluten Free flour I used: <a href="https://amzn.to/3PaZeiC">https://amzn.to/3PaZeiC</a> Christmas M&M's I used: <a href="https://amzn.to/49OWgtC">https://amzn.to/49OWgtC</a>

Brown butter cinnamon rolls with brown sugar frosting

Prep Time: 30 minutes

Cook Time: 21-23 minutes

Servings: 8-12

Ingredients:

ROLLS:
<ul>
<li>453.5 grams gluten free King Arthur’s bread flour.  I’ve also tested with Cup4Cup multipurpose flour, results come out fairly the same.  </li>
<li>2 + 1/4 teaspoons Fleichmann’s Rapid Rise Instant Yeast OR Fleichmann’s Bread Machine Instant Yeast</li>
<li>1/2 cup + 1 tablespoon granulated sugar</li>
<li>2 + 1/8 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>8 tablespoons (1/2 cup) unsalted butter, browned & sightly cooled to 110F</li>
<li>1 + 1/4 cup whole milk, warm (I warm mine in the microwave to 106F)</li>
<li>1 tablespoon vanilla bean paste or vanilla extract</li>
<li>2 eggs, room temperature</li>
<li>Heavy cream (for drizzling on top of the rolls before baking)</li>
</ul>
<ul>
<li>FILLING:</li>
<li>1 cup dark brown sugar</li>
<li>6 tablespoons unsalted butter, softened</li>
<li>1/4 cup granulated sugar</li>
<li>2 tablespoons ground cinnamon</li>
</ul>
<ul>
<li>FROSTING:</li>
<li>4 tablespoons unsalted butter, softened</li>
<li>2-3 tablespoons powdered sugar</li>
<li>1/4 cup light brown sugar</li>
<li>2-4 tablespoons whole milk (add more for desired consistency)</li>
<li>4 ounces cream cheese, room temperature</li>
<li>1 tablespoon vanilla bean paste or vanilla extract</li>
</ul>

Steps:

<ol>
<li>First brown your butter in a medium sauce pan over medium heat.  Let it get bubbly & foamy turning an amber color, stirring frequently. The butter should have a nice nutty scent.  Remove from the heat immediately from the heat, transfer to a bowl & place in the freezer for a few minutes until it reaches a temperature of 110F.  This can take around 5-10 minutes in the freezer.  (Do not have browned butter any warmer than 110F, or it can kill your yeast!).</li>
<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, browned 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!).  </li>
<li>Knead on medium low speed using the dough hook, for 5-6 minutes while occasionally gently scraping the sides and under the dough for loose flour.</li>
<li>Let the dough rest for 5 minutes as you’re preparing the filling by mixing all of the filling ingredients in a large bowl with a fork. Small chunks of butter are fine to leave in.</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.  Gently pat down the mixture into the dough just slightly.</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 generously 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 21-23 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.  Spread over rolls immediately out of the oven so they get nice and gooey!  </li>
</ol>

Notes:

* Cover tightly with plastic wrap or in stored container to keep most fresh, soft texture.  Heat up in the microwave for about 1 minute the next day!

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!

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

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 & put 1 + 1/2 cup milk chocolate chips 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 & 1/2 cup of semi-sweet 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

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

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Double Chocolate Muffins

Crispy Potatoes

Classic Chocolate Chip Cookies

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Browned Butter Pumpkin Chocolate Chip Cookies

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