Lindor Chocolate Truffle Recipe

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Halloween Sandwich Cookies (Oreos)

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Apple Crisp Cheesecake Bars

Apple Crisp Cheesecake Bars Recipe by Maddison Koutrouba – thesqueakymixer.com Ingredients Crust 2 1⁄4 cups all-purpose flour 1⁄2 cup light brown sugar 1⁄4 tsp. salt 1 cup unsalted butter, room temperature Cheesecake Layer 24 ounces cream cheese, softened (three, 8 ounce packages) 1 cup sugar 3 eggs, room temperature 2 tsp. vanilla extract Apple Layer 3-4 granny smith apples, peeled and chopped 3 Tbsp. sugar 1 tsp. cinnamon Crumb Topping Layer 1 cup all-purpose flour 1 cup light brown sugar 3⁄4 cups oats 1⁄2 cup unsalted butter, room temperature Directions Preheat the oven to 350 degrees and line a 9″ x 13″ pan with parchment paper enough that there is extra hanging over the sides for an easy removal later. Set aside. In a medium sized bowl, use a fork to mix together the flour and brown sugar and salt. Once combined, use the same fork to cut the butter into the mixture. You can also use your hands for this step to create the dough for the cookie base. Once the dough comes together nicely, press it into the bottom of our prepared pan. Be sure to distribute the dough evenly to create a level base for our bars. Bake for 15-20 minutes or until just golden brown on the sides. While the cookie base bakes, we can prepare the cheesecake layer. In a large bowl, use an electric mixture or a whisk to combine the cream cheese and sugar until nice and smooth. There should be no lumps. Add the eggs and vanilla to the cream cheese mixture. Set the cheesecake filling aside until the cookie base is finished baking OR pour it right over the cookie base if it is already out of the oven. Then set aside while we prepare the apple filling. In a medium sized bowl, stir together the chopped apples and the cinnamon & sugar. Once combined evenly, set aside while we prepare the crumb topping. In a small bowl, combine all of the ingredients together using a fork or your hands to distribute the butter evenly. Now that all of our layers are prepared, the order in which they should go are, baked cookie base, cheesecake filling, apple mixture, crumb topping. For each of these layers be sure to distribute each layer evenly for the best results. Bake for 45-50 minutes or until the top is golden brown and the center of the cake does not jiggle too much when tapped. Allow these to cool in the fridge for at least 2 hours before slicing and enjoying! These delicious Apple Crisp Cheesecake Bars can be kept in the fridge sealed for up to one week or kept frozen for up to 3 months.

Cookies and Cream Cheesecake Bars

Ingredients | Oreo Crust 30 Oreos, pulsed 6 Tbsp. unsalted butter, melted Cookies And Cream Cheesecake Mixture 32 oz. cream cheese, softened 1 1⁄4 cups granulated sugar 3⁄4 cups sour cream 4 eggs, room temperature 2 tsp. vanilla extract 20 Oreos, crushed White Chocolate Cookies And Cream Topping 8 oz. white chocolate 1 tsp. coconut oil 6 Oreos, crushed Directions Preheat the oven to 325 then lightly grease and line a 9″ x 13 pan with parchment paper with enough extra hanging over the sides to make for an easy release later on. To make the Oreo crust, place the oreos in a food processor and pulse them several times until the mixture is a fine powder. Trasnfer the pulsed Oreos to a bowl then add in the melted butter. Stir to combine. Place this mixture into the prepared pan then press it firmly and evenly on the entire bottom of the pan. Cookies And Cream Cheesecake In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, mix together the cream cheese until nice and smooth with no lumps. Add the sugar and sour cream to the cream cheese mixture. Be sure to scrape down the sides and bottom of the bowl as you go to ensure that everything is combining evenly. Add the eggs mixing slowly between each addition. Add in the vanilla. Fold the crushed oreos into the cheesecake mixture. Pour the cheesecake mixture on top of the oreo crust then use a silicone spatula to spread it evenly. You can add a few crushed Oreos on top of the cheesecake mixture before baking if you’d like. Bake for 40 minutes or until just barley jiggly in the center. Due to the chunks of Oreo throughout the cheesecake, it may crack slightly in a few areas but don’t worry, once we add the white chocolate layer on top, none of the cracks will be visible. Allow the cheesecake to cool in the fridge for at least 5 hours or overnight. To make the cookies and cream topping, melt the white chocolate and coconut oil in 30 second intervals mixing between each interval until melted and smooth. Add the crushed oreos and mix into the white chocolate. Spread this mixture evenly on top of the cooled cheesecake bars. Allow the cheesecake bars to set again in the fridge with the white chocolate layer on top for 30 minutes then slice into even squares. Enjoy!

Scandinavian Almond Cookies

Scandinavian Almond Cookies 1 pouch sugar cookie mix 1/3 cup softened butter 1 egg 2 Tbsp. Flour 1 tsp. Almond extract 3 tsp. Milk 1 cup sliced almonds Glaze: 1 cup powdered sugar 1/4 tsp. Almond extract 5-6 tsp. Milk 2 Tbsp. Sliced almonds Heat oven to 375 degrees. In large bowl, mix cookie mix, butter, egg, flour, and almond extract until dough forms. Divide into 3 equal parts. On ungreased cookie sheet, press each part into a 12 x 3 rectangle. Brush each with 1 tsp. milk. Sprinkle each with 1/3 cup almonds. Bake 10-12 minutes until edges are light brown. Cool 1 minute. Cut into 1-inch slices. Carefully remove to wire rack. They break easily. Cool completely. Mix glaze ingredients except for almonds. Drizzle on cookies and sprinkle with almonds.

Toffee Bars

TOFFEE BARS 1 c. salted butter 1 c. dark brown sugar 1 large egg yolk 1 tsp. pure vanilla extract 1/4 tsp. salt 2 c. all-purpose flour 1 c. semisweet chocolate chips 1/2 c. finely diced walnuts Cream butter and sugar. Add egg yolk and vanilla; mix well. Add flour and salt, mixing until just combined. Spread into parchment-lined quarter-sheet pan (or 9x13). Bake at 350 for 25 minutes, or until lightly browned. Once pan is out of the oven, immediately sprinkle on chocolate chips; let sit for 5 minutes to allow chips to soften. Using an offset spatula, spread softened chips into an even layer. Top with nuts. Let cool until chocolate is almost set before slicing.

Tres Leche Cake

Equipment 9×13 metal baking dish Ingredients US Customary Metric 1x 2x 3x Cake: ▢1 cup all-purpose flour ▢1 1/2 teaspoons baking powder ▢1/4 teaspoon salt ▢5 large eggs , separated ▢1 cup granulated sugar , divided ▢1/3 cup whole milk ▢1 teaspoon vanilla extract Milk Mixture: ▢12 ounce can evaporated milk ▢14 ounce can sweetened condensed milk ▢1/4 cup whole milk Whipped Topping: ▢1 pint heavy whipping cream ▢3 Tablespoons powdered sugar ▢1/2 teaspoon vanilla extract ▢ground cinnamon , for topping Instructions Preheat oven to 350 degrees F. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix). Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy! Notes Store Tres Leches Cake in the refrigerator, covered, for 3-5 days. Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Mexican Street Corn Casserole

INGREDIENTS 40 oz bag frozen corn - thawed, or not thawed (see notes) 2/3 cup mayonnaise 2/3 cup sour cream - full fat or light is fine 2 teaspoons chili powder - divided 3/4 teaspoon garlic powder 1/2 teaspoon salt 6 oz queso fresco - crumbled and divided 3 tablespoons cilantro - chopped fresh limes - optional, for spritzing at the end if desired, see notes EQUIPMENT 13″x9″ glass baking pan INSTRUCTIONS Preheat oven to 350°F. Spray a 13×9 with nonstick spray. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm. NOTES Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well. Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!