- 2 1/2 cups all-purpose flour
- 2 cups (mini) semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 2/3 cup sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (14 oz.) sweetened condensed milk
- 1 package (10 oz.) soft caramels, unwrapped
- Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
- Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
- In a medium bowl, combine flour, baking soda, and salt and mix together.
- In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
- Add in vanilla extract, then gradually mix in dry ingredients until just combined.
- Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
- Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
- Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
- Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!
1 1/2cups heavy whipping cream
1/3c up Lyle’s Golden Syrup or corn syrup
2 tablespoons dark brown sugar
- 1/4 cup (20 grams) cocoa powder
- 6 ounces (170 grams) bittersweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1teaspoon vanilla extract
- 1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
- 1 1/2 tablespoons toasted sesame seeds
- 1 1/2 tablespoons turbinado sugar
- In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
- Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
- For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
- 8 fresh peaches (peeled, pitted, and sliced into chunks)
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour
- 3 tablespoon white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 1 tablespoon white sugar
- 1/2 teaspoon ground cinnamon
- Bake the cobbler for about 30 minutes, or until the topping is golden.
- Preheat the oven to 425 degrees F.
- Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
- In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
- In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
- Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
- Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!
- 2 pounds tart green apples, peeled and sliced
- thinly(about 5 to 51/2 cups sliced)
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup flour
- 1/2 cup butter
Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.
Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.
Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.
Serve hot or cold.
- 2-3 large sweet potatoes, peeled
- 2 large eggs, lightly beaten
- 1/3 cup parmesan cheese, grated
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
- In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
- Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
- Pour lightly beaten eggs into shredded sweet potato and stir together.
- Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
- Mix until everything is incorporated and sweet potato is thoroughly coated.
- Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
- Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
- Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6
Recipe adapted from The Pancake Princess
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they’re vegan)
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) packed light or dark brown sugar
- 1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
- 1/4 cup plus 1 tablespoon water
- Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
- In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
- Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
- Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
- Let cool completely before serving.
- This recipe is a Community Pick!
1 cup packed dark brown sugar
- 6 tablespoons unsalted butter , at room temperature, plus more for the baking dish
- 1 1/2 pound (about 5 cups) mixed berries , such as chopped strawberries, blackberries, blueberries and/or raspberries
- 1/3 cup plus 1/4 cup dark brown sugar , divided
- 3/4 cup all-purpose flour , divided
- 1 cup old-fashioned or quick-cooking oats
Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.
In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.
To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.