Professional Documents
Culture Documents
Lowell House Cook Book
Lowell House Cook Book
Erica A. Johnson
Recipe Index
Cakes and Cupcakes
Salted Caramel Cake 1
Apple Cider Cake .. 3
Pumpkin Spice Cake 5
Sweet Potato Cupcakes 7
Smores Cupcakes 9
Chocolate Strawberries and Cream Cupcakes . 11
Lemon Blueberry Bundt Cake .. 13
Candy Cane Cake ...14
Champagne and Roses Cupcakes ..17
Frosting Guide ..18
Quick-breads and Muffins
Banana Bread ..... 27
Pumpkin Bread 28
Pies and Tarts
Brown Butter Apple Crumb Pie 33
Sweet Potato Pie (with Marshmallow Meringue) .. 36
Candied Pecan Pie 38
Butterscotch Mini Pies ... 40
Triple Chocolate Cream Pie . 42
Strawberry Nutella Ganache Tart 44
Peach Cobbler Pie . 45
Black-and-Blueberry Mini Pies . 47
Strawberry Rhubarb Mini Pies .. 48
Traditional Pumpkin Pie . 49
Stone Fruit Tart ... 51
Bars and Cookies
Brown Butter Chocolate Chip Cookies 55
Cookie Brownies . 56
Double Chocolate Cookies 57
Orange Shortbread Cookies (dipped in chocolate and toasted hazelnuts) .. 58
Holiday Sugar Cookies .. 59
Campfire Bars . 60
Peanut Butter Cookie Bars 61
Peppermint Meringues .. 62
Candy and Confectionery
Oreo fudge ... 67
Chocolate Peanut Butter Fudge ... 68
Peppermint Bark Fudge . 69
Its Your Thing Fudge . 70
Pomegranate-Orange Bark ... 71
Tea Classics
Chocolate Chip Scones 75
Baked Brie .. 76
Monkey Bread 77
Cheesecake bars 79
Egg Salad Tea Sandwiches . 80
Congo Bars . 81
Hot and Cold Dips .. 82
Recipes from Friends
Lemon Layer Cake 87
Carrot Cake 88
Funfetti Cake .. 89
Saltine Toffee . 90
Gluten Free Brownies 91
White Chocolate Snickerdoodle Blondies .. 92
Crumb Coffee Cake 93
Key Lime Coconut Bars 94
Caramelized Onion and Gruyere Biscuits .. 95
Chocolate Crinkle Cookies 96
Apple Roses 97
CAKES AND
CUPCAKES
Instructions
Caramel
2 cups packed light brown sugar
1-2ish tablespoons water
12 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup heavy cream
Cake
2 cups all purpose flour
Frosting
4 sticks of butter
7 cups confectioners sugar
2 tbsp vanilla
tsp salt
1 cup caramel
Instructions
Cake
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
tsp pumpkin pie spice
1 cup apple cider
cup sour cream
1 cup brown sugar
1/2 cup granulated sugar
cup vegetable oil
cup butter (room temp)
3 eggs
2 tsp vanilla extract
Optional: cup apple butter
Caramel
2 cups packed light brown sugar
1-2ish tbsps water
12 tbsps unsalted butter
1 teaspoon pure vanilla extract
1 cup heavy cream
Instructions
Cake
1 2/3 cups flour
teaspoon salt
teaspoon baking powder
teaspoon soda
teaspoon cinnamon
1 teaspoon pumpkin pie spice
cup brown sugar
cup granulated sugar
1 stick of unsalted butter, softened
2 eggs
1 cup pumpkin puree
cup milk
cup sour cream or plain Greek yogurt
1 teaspoon vanilla
~6oz (half a jar) Speculoos cookie butter
(easy to find at Trader Joes)
Frosting
2 sticks unsalted butter
2 cups confectioners sugar
cup cream cheese
2 teaspoons vanilla extract
Topping
Pecans:
1 cup pecans
vanilla extract
cinnamon sugar (1 part cinnamon, 2 parts
granulated sugar)
Caramel:
Makes 24 cupcakes.
Instructions
-Wrap each sweet potato tightly in plastic
wrap and microwave on high until tender
(about 4min per potato)
-Place half of the butter in saucepan on the
stove on medium-low heat. The butter will
melt and eventually become translucent.
Once this happens, whisk constantly until the
butter turns the color of iced tea. Immediately
take butter off heat and pour into separate
bowl
-Cream sugar and other the half of the butter
together
-Mix in eggs one at a time, then add vanilla
-Remove the skin from the sweet potato and
mash it into batter
-Mix in milk and sour cream, and browned
butter
-In a separate bowl, combine dry ingredients
(flour, salt, baking powder, spices)
-Gradually mix dry ingredients into the batter.
Dont overmix, some lumps are okay.
-Spoon batter into a lined cupcake pan and
bake until a fork inserted comes out clean
(approximately 15min)
-Toss pecans in just enough vanilla to coat
them, then in cinnamon sugar until coated
-Place pecans in single layer on cookie sheet
and bake for ~5min
-Place brown sugar in a saucepan and add
just enough water so that all the sugar is wet.
-Place saucepan on the stove on medium
Frosting
12 tbsps ( sticks) butter
1 cup plain cream cheese
2 cups powdered sugar
2 tsp vanilla
Smores Cupcakes
Chocolate cupcakes with
graham cracker crust,
toasted marshmallow
frosting, and chocolate
ganache drizzle
Makes 36 cupcakes.
Instructions
Crust
20 graham crackers
1 sticks butter
Cake
2 cups all purpose flour
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
cup brewed coffee
8oz bittersweet chocolate, melted
cup milk
cup sour cream
1 cup brown sugar
1 cup granulated sugar
1 cup canola oil
3 eggs
1tsp vanilla
1 cup chocolate chips (preferably mini)
Frosting
6 egg whites
1/2 tsp cream of tartar
1 cup sugar
1 cup marshmallow fluff
1 tsp vanilla
Topping
cup heavy cream
6oz of your favorite chocolate
Makes 36 cupcakes.
Instructions
Cake
2 cups all purpose flour
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
cup brewed coffee
8oz bittersweet chocolate, melted
10
cup milk
cup sour cream
1 cup brown sugar
1 cup granulated sugar
1 cup canola oil
3 eggs
1tsp vanilla
1 cup chocolate chips (preferably mini)
Ganache
8oz dark chocolate, chopped
cup cream
Frosting
3 cups heavy cream, cold
8oz cream cheese
2 cups powdered sugar
1 tsp vanilla
2 cups strawberries (thawed if frozen)
Assembly
-Strawberry slices
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Instructions
Cake
2 sticks butter
2 cups granulated sugar
3 eggs
tsp vanilla extract
3 cups flour
tsp baking soda
tsp salt
cup milk
cup sour cream
2 tbsp grated lemon zest
2 tbsp lemon juice
1 cup blueberries (fresh or frozen)
Glaze
6 tbsp butter
2 cups powdered sugar
2 tbsp grated lemon zest
3-4 tbsp lemon juice
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Instructions
Cake
2 cups all purpose flour
cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
cup brewed coffee
8 oz bittersweet chocolate, melted
cup milk
cup sour cream
1 cup brown sugar
1 cup granulated sugar
1 cup canola oil
3 eggs
1tsp vanilla
1 cup chocolate chips (preferably mini)
13
Frosting
1 cups (3 sticks) of butter
3 cups powdered sugar
2 tsp peppermint extract
1 cup white chocolate chips
14
15
16
Makes 36 cupcakes.
Instructions
Instructions
Buttercream
2 sticks butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Cream Cheese
8 oz cream cheese
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Ganache
8 oz chocolate
cup heavy cream
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Whipped Cream
3 cups heavy cream
8 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Meringue
5 egg whites
tsp cream of tartar
cup granulated sugar
1 tsp vanilla extract
Flavor:
Ingredients
Instructions
Vanilla
Any base
1 tbsp vanilla extract
-Mix in vanilla!
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Caramel
Buttercream base
1 cup packed light brown sugar
1-2ish tablespoons water
6 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Chocolate Hazelnut
Dark chocolate ganache base
cup hazelnut butter
powdered sugar to taste
Chocolate Orange
-8oz dark chocolate
- cup heavy cream
-Zest of one small orange
Mocha
Dark chocolate ganache base
1 shot espresso, completely cooled
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Oreo
Cream cheese base
1 stick butter, softened
2 cups finely crushed oreos
Brown Butter
2 sticks unsalted butter
2 cups powdered sugar
cup cream cheese
2 teaspoons vanilla extract
Peanut Butter
Buttercream base
3/4 cup smooth peanut butter
Toasted Marshmallow
6 egg whites
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a whisk attachment
-Follow instructions for meringue base
-Pipe frosting onto hot cupcakes
-Place under broiler set to low until frosting
begins to brown
Cinnamon
Buttercream or Cream cheese base
2-3 tsps ground cinnamon
1 additional tsp vanilla extract
Espresso
Buttercream base
1 shot espresso, completely cooled
Apple Cider
Buttercream or Cream cheese base
cup apple cider
tsp ground cinnamon
cup apple butter (optional)
Rose
Buttercream Base
tsp rose water
tsp vanilla extract
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22
23
QUICK-BREADS
AND MUFFINS
24
25
Banana Bread
Preheat oven to 350 degF.
Ingredients
Instructions
Batter
Crumb Topping
4 tbsps ( stick) butter
flour
3 tbsps brown sugar
2 tbsps granulated sugar
- 1 tsp cinnamon (to taste)
Muffins: Double crumble topping recipe. Fill lined muffin tins way full with batter and sprinkle
crumb topping on top. Bake until fork comes out clean, about 10-15min.
Chocolate chip banana bread: Fold cup semisweet chocolate chips into batter before
baking.
Pecan-caramel swirl banana bread: cup chopped pecans, 1 cup brown sugar, 6 tbsps
butter, cup heavy cream. Place brown sugar in a saucepan and add just enough water so that
all the sugar is wet. Place saucepan on the stove on medium heat and stir occasionally. When
the sugar starts to boil, add butter. Once the mixture bubbles, thickens, and the butter is fully
incorporated, turn off the heat. (This takes about 10min after the addition of the butter). Allow
caramel to cool slightly, then mix in chopped pecans. Pour half banana bread batter into pan,
then pour in caramel with pecans, then the other half of the batter. Swirl the batter slightly with a
spoon, then add crumble topping and bake.
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Pumpkin Bread
Preheat oven to 350 degF.
Ingredients
Instructions
Batter
1 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
tsp salt
2 eggs
1 cup dark brown sugar
cup granulated sugar
1 cups pumpkin puree
cup vegetable oil
cup sour cream
Crumb Topping
4 tbsp ( stick) butter
flour
3 tbsp brown sugar
2 tbsp granulated sugar
- 1 tsp cinnamon (to taste)
Muffins: Double crumble topping recipe. Fill lined muffin tins way full with batter and sprinkle
crumb topping on top. Bake until fork comes out clean, about 10-15min.
Chocolate chip pumpkin bread: Fold cup semisweet chocolate chips into batter before
baking.
Cream cheese swirl pumpkin bread: Blend one 8ox package of cream cheese (softened), 2
tbsp granulated sugar, 1 tsp vanilla, and 1 egg. Pour half pumpkin bread batter into pan, then
pour in cream cheese mixture, then the other half of the batter. Swirl the batter slightly with a
spoon, then bake.
Cinnamon swirl pumpkin bread: Mix cup granulated sugar with 1 tbsp ground cinnamon.
Pour half pumpkin bread batter into pan, sprinkle the cinnamon sugar on top, pour in the other
half of the batter, then bake.
Pecan-caramel swirl pumpkin bread: cup chopped pecans, 1 cup brown sugar, 6 tbsp
butter, cup heavy cream. Place brown sugar in a saucepan and add just enough water so that
all the sugar is wet. Place saucepan on the stove on medium heat and stir occasionally. When
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the sugar starts to boil, add butter.Once the mixture bubbles, thickens, and the butter is fully
incorporated, turn off the heat. (This takes about 10min after the addition of the butter). Allow
caramel to cool slightly, then mix in chopped pecans. Pour half pumpkin bread batter into pan,
then pour in caramel with pecans, then the other half of the batter. Swirl the batter slightly with a
spoon, then add crumb topping and bake.
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29
Sss
PIES AND
TARTS
30
31
Instructions
Crust
1 cup all purpose flour
2 tbsp sugar
5 tbsp cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
3lbs Granny Smith apples (about 7 apples;
Cortland, Jonagold, Northern Spy, and Pink
Lady apples work well too)
6 tbsp butter
cup flour
2 tsps cinnamon
cup dark brown sugar
2 tsp vanilla
1 tsp lemon juice (about small lemon)
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Topping
cup flour
2 tbsp granulated sugar
cup dark brown sugar
cinnamon
4 tbsp butter
Assembly
-1 egg, beaten
Variations:
Double crust: Double the crust recipe. Instead
of crumble topping, roll out second crust, cut
shapes or slits to allow steam to escape, and lay
over pie filling. Fold edges of top crust under
edges of bottom crust and crimp. Brush all of
the exposed crust with egg and bake.
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and the topping recipe. Instead of slicing the apples, finely dice them. Once the dough is rolled
out, use a biscuit cutter or mug to cut 24 rounds of dough and place into a muffin tin that has
been sprayed with cooking spray. Fill with apple mixture, top with crumble, and bake at 425
degF until apples are tender and crust is golden brown, about 15-20min.
34
Instructions
Crust
1 cup all purpose flour
2 tbsps sugar
5 tbsps cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
2 cups peeled, cooked sweet potatoes
2 eggs
1 tsp cinnamon
1 tsp pumpkin pie spice
1 cup dark brown sugar
1 tbsp vanilla
6 tbsps butter
1 cup heavy cream
tsp salt
Assembly
1 egg, beaten
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Meringue
5 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 cup marshmallow fluff
2 tsp vanilla
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Ingredients
Instructions
Crust
1 cup all purpose flour
2 tbsps sugar
5 tbsps cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
1 cups pecans
1 tbsp vanilla extract
1 stick unsalted butter
3 eggs
tsp apple cider vinegar
cup dark brown sugar
1 cup light corn syrup
cinnamon sugar
Assembly
1 egg, beaten
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Crust
2 1/2 cups all purpose flour
cup sugar
10 tbsps (1 stick + 2 tbsps) cold butter
1/2 cup cold vegetable shortening
1 tsp lemon juice
2 tsp vanilla extract
1/2 cup ice water
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30min.
Note: This dough can be made ahead of time
and stored in the refrigerator for up to a few
days or in the freezer for longer.
Filling
1 cup heavy cream
2 cups whole milk
1 tbsps vanilla extract
4 tbsps unsalted butter
9 egg yolks
3 tbsps corn starch
cup dark brown sugar
pinch ground cinnamon
Assembly
-Roll out dough to about in in thickness.
-Using a biscuit cutter or mug, cut 24 rounds of
dough and place into a muffin tin that has been
sprayed with cooking spray.
-Fill each crust with butterscotch filling mixture
-Bake pies until crust is golden brown and filling
is set, about 15-20min.
-Place pies in refrigerator and allow them to
cool completely before serving.
39
Instructions
Crust
1 + 2 tbsps cup all purpose flour
cup unsweetened cocoa powder
3 tbsps sugar
5 tbsps cold butter
cup cold vegetable shortening
1 tsp vanilla extract
cup ice water
40
Mousse
8oz semisweet chocolate, chopped
4 eggs
sugar
1 tsp vanilla
2 cups heavy cream
tsp cream of tartar
41
Assembly
-remaining ganache
-chocolate shavings
Instructions
Crust
2 cups all-purpose flour
cup granulated sugar
tsp salt
2 sticks cold unsalted butter
1 egg yolk
2 tbsps sweetened condensed milk
1 tsp vanilla extract
Filling
10oz dark chocolate
1 cup heavy cream
cup (or more if you want) Nutella
1 pint strawberries
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fully combined
-Allow chocolate mixture to cool completely,
then spread in crust in an even layer.
-Drizzle Nutella over chocolate mixture
-Hull and slice strawberries and arrange in a
decorative pattern on top.
Instructions
Crust
1 cup all purpose flour
2 tbsp sugar
5 tbsp cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
3lbs ripe peaches (about 7-8 peaches)
6 tbsp butter
cup flour
1 tsp ground cinnamon
tsp ground ginger
cup dark brown sugar
2 tsp vanilla
43
Topping
cup flour
2 tbsps granulated sugar
cup dark brown sugar
cinnamon
4 tbsps butter
Assembly
-1 egg, beaten
44
Crust
1 cup all purpose flour
2 tbsp sugar
5 tbsp cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
1 pint fresh blackberries
1 cup blueberries (fresh or frozen)
cup granulated sugar
1 tbsps cornstarch
1 tsp vanilla
tsp lemon juice
tsp lemon zest
45
Assembly
-1 egg, beaten
-2 tbsps cold butter, diced
Crust
1 cup all purpose flour
2 tbsps sugar
5 tbsps cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
Filling
1 pint fresh strawberries, diced
2-3 stalks rhubarb, diced
3/4 cup granulated sugar
1 tbsps minute tapioca
1 tsp vanilla
tsp lemon juice
tsp lemon zest
46
Instructions
Crust
1 cup all purpose flour
2 tbsps sugar
5 tbsps cold butter
cup cold vegetable shortening
1 tsp lemon juice (about small lemon)
1 tsp vanilla extract
cup ice water
47
Assembly
1 egg, beaten
48
Ingredients
Instructions
Crust
9 tbsps (1 stick + 1 tbsps) unsalted butter
cup granulated sugar
pinch of salt
large egg, beaten
1 tbsp milk or heavy cream
1 tsp vanilla extract
1 cups all-purpose flour
Filling
4-6 pieces stone fruit (peaches, nectarines,
apricots, and/or plums)
4 eggs
cup granulated sugar
cup brown sugar
1 cup (2 sticks) unsalted butter
cup all purpose flour
2-3 tsp vanilla extract
tsp salt
pinch ground cinnamon
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fruits.
Assembly
-Roll out dough to about in in thickness and
place into an 11 tart pan that has been
sprayed with cooking spray.
-Bake crust until its just dried out, about
20min.
-Arrange fruit slices in crust.
-Pour in custard mixture.
-Bake until custard is set and stone fruit is
tender, about 50min.
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51
BARS AND
COOKIES
52
53
Instructions
-Place butter in saucepan on the stove on
medium-low heat. The butter will melt and
eventually become translucent. Once this
happens, whisk constantly until the butter
turns the color of iced tea. Immediately take
butter off heat and pour into separate bowl.
Place butter in freezer and allow to cool
completely before proceeding.
-Cream together browned butter and both
sugars.
-Mix in egg, vanilla, and sour cream
-Add dry ingredients (flour, salt, baking soda,
cinnamon) and mix until dough forms
-Mix in chocolate chips
-Refrigerate dough for at least 2hrs (or freeze
for 40min)
-Shape dough into 1in balls and place on
lined cookie sheet, sprinkle with salt
-Bake for exactly 8min
Variations:
White Chocolate Macadamia Cookies: Replace chocolate chips with 1 cup chopped
macadamia nuts and 1 cup white chocolate chips.
54
Cookie Brownies
Preheat oven to 350 degF
Ingredients
Instructions
Brownie batter
1 cup (2 sticks) butter
16oz chopped semisweet chocolate (or 3
cups semisweet chocolate chips)
1 cup granulated sugar
1 cup brown sugar
6 eggs
2 tsps vanilla
1 tsp salt
1 cups flour
cup cocoa powder
1 cup semisweet chocolate chips
(preferably mini)
Cookie dough
1 stick butter, softened
6 tablespoons granulated sugar
6 tablespoons brown sugar
1 egg
1 cup + 2 tablespoons flour
teaspoon baking soda
teaspoon salt
2 teaspoons vanilla extract
Either 1 cup peanut butter chips and a few
spoonfuls peanut butter or 1 cup chocolate
chips
Assembly
1.
2.
3.
4.
Line 9x13 baking pan with aluminum foil and coat with cooking spray.
Pour in brownie batter in even layer.
Place cookie dough in ~1-2tbsp clumps on top.
Bake until a fork inserted in the center comes out clean, approximately 40min.
Variation:
Oreo cookie brownies: Need about 20 double stuffed oreos. Double cookie dough recipe.
Spread cookie dough in an even layer on the bottom of the pan about - of an inch thick (you
may not need all of it). Arrange a layer of oreos on top of cookie dough. Pour brownie batter on
top and spread evenly. Bake until a fork inserted in the center comes out clean, approximately
45-50mins.
55
Orange Shortbread
Cookies
(dipped in Chocolate and
Toasted Hazelnuts)
56
Instructions
-Cream together butter and both sugars
-Mix in egg and vanilla
-Add dry ingredients (flour, cocoa powder,
salt, and baking powder) and mix until fully
incorporated (dough will be sticky)
-Fold in chocolate chips
-Chill dough for at least 2hrs in refrigerator or
45min in the freezer
-Form dough into 1 balls and place on a lined
cookie sheet.
-Bake for 10min.
Instructions
Cookies
3 sticks unsalted butter
1 cup granulated sugar
1 tsp vanilla extract
3 cups all-purpose flour
tsp salt
zest of 1 orange
1 tbsp juice from the orange
Christmas Sugar
Cookies
57
Instructions
Campfire Bars
Preheat oven to 350 degF
Ingredients
14 graham crackers (1 sleeves)
6 tbsps unsalted butter
~2 cups chocolate chips
mini marshmallows
58
Instructions
-Crush graham crackers into crumbs in food
processor
-Melt butter and add to graham cracker
crumbs. (The mixture should be the
Instructions
-Combine flour, salt, baking soda, and
cinnamon in a small bowl and set aside.
-In a separate bowl, beat granulated sugar,
59
2 eggs
1 tsp baking soda
tsp salt
2 tsp vanilla extract
cup smooth peanut butter
1 bag (about 1 cups) peanut butter chips
Peppermint Meringues
60
Instructions
-Place all meringue ingredients in a mixer
bowl with a whisk attachment
-Whisk on high until mixture forms stiff peaks,
about 10min
-Fold in chocolate shavings
-Pipe onto a lined cookie sheet, leaving space
in between meringues.
-Bake until meringues firm up, about 90min.
-Turn off oven and allow meringues to cool in
the oven.
-Store in an airtight container in a dry place
(do not refrigerate).
Candy Cane Swirl (optional): Turn a pastry bag inside out and paint stripes of gel food
coloring (using a knife or small paintbrush) starting near the tip and continuing down the length
of the bag. Flip the bag right side out and fill with egg white mixture. Swirl pattern will form as
the mixture is piped.
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62
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CANDY AND
CONFECTIONARY
64
65
Oreo Fudge
Ingredients
4 cups white chocolate chips
1 cup crushed oreos + extra for topping
2 cups sweetened condensed milk
cup heavy cream
66
Instructions
-Place the white chocolate chips in a heat
safe bowl and microwave in 30sec intervals,
stirring in between, until the chocolate is
completely melted.
-Mix in heavy cream and sweetened
condensed milk.
-Fold in 1 cup crushed oreos.
-Pour fudge into a lined 10x7 pan and
sprinkle remaining oreo on top.
-Place in freezer until fudge sets, about 3045min.
Ingredients
3 cups semisweet chocolate chips
1 cup peanut butter chips
cup mini peanut butter cups
2 cups sweetened condensed milk
cup heavy cream
Instructions
-Place 3 cups chocolate chips and 1 cup
peanut butter chips in separate heat safe
bowls
-Microwave the chocolate chips in 30sec
intervals, stirring in between until the
chocolate is completely melted.
-Repeat for the peanut butter chips.
-Mix together heavy cream and sweetened
condensed milk.
-Mix the condensed mixture into the
chocolate chips and the rest into the peanut
butter chip.
-Pour half of the chocolate mixture into a lined
10x7 baking pan. Then add peanut butter
mixture and remaining chocolate mixture in
spoonfuls on top to create a marbled look.
-Sprinkle peanut butter cups and chocolate
chips on top and press into fudge.
-Place in the freezer until firm, about 30min.
2
Peppermint Bark Fudge
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Ingredients
2 cups semisweet chocolate chips
2 cups white chocolate chips
cup mini peppermint patties
2 cups sweetened condensed milk
1 tsp peppermint extract
cup heavy cream
1 handful crushed candy canes or peppermint
hard candies
Instructions
White chocolate-cranberry-pistachio
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Ingredients
1 14oz can sweetened condensed milk
3 cups your favorite chocolate (or white
chocolate, peanut butter, butterscotch, etc.)
chips
3-4 tbsps heavy cream
whatever else you want (suggestions: mini
candies, dried fruits, nuts, pretzels, potato
chips, more chocolate)
Instructions
-Place the chocolate chips in a heat safe bowl
and microwave in 30sec intervals, stirring in
between, until the chocolate is completely
melted.
-Mix in heavy cream and sweetened
condensed milk.
-Fold in fillings of your choice.
-Pour fudge into a lined 10x7 pan and place
in freezer until fudge sets, about 1 hr.
Pomegranate-Orange
Bark
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Ingredients
24oz dark or semisweet chocolate, chopped
(or about 4 cups semisweet chocolate chips)
24oz white chocolate, chopped (or about 4
cups white chocolate chips)
zest of two oranges
cup pomegranate seeds
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Instructions
-Place dark chocolate a heat safe bowl
-Microwave the chocolate chips in 30sec
intervals, stirring in between until the
chocolate is completely melted.
-Spread the dark chocolate in a thin, even
layer on a large lined cookie sheet.
-Place in refrigerator or freezer until firm.
-Place dark chocolate a heat safe bowl
-Microwave the white chocolate in 30sec
intervals, stirring in between until the
chocolate is completely melted.
-Mix in orange zest.
-Spread a thin, even layer of the white
chocolate mixture on top.
-Sprinkle with pomegranate seeds and lightly
press them into the chocolate.
-Refrigerate until firm.
-Break bark into pieces.
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TEA CLASSICS
72
73
Chocolate Chip
Scones
Instructions
-Blend butter and dry ingredients (flour,
sugar, baking powder, cinnamon salt)
-Mix in eggs
-Continue mixing and gradually add milk until
dough just comes together (you might not
need all of the milk)
-Fold in chocolate chips
-Turn dough onto a lightly floured surface and
knead for 2min
-Roll dough into a thick sheet and cut into
small triangles (about 1 in)
-Place on lined cookie sheet and bake until
scones turn golden brown (about 15-20min)
Variations
Raisin: replace chocolate cups with 2 cups raisins
Cranberry white chocolate: replace chocolate chips with 1 cups dried cranberries, 1 cups
white chocolate chips, and 1 tsp orange zest. Omit cinnamon.
Baked Brie
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Instructions
-Lay the wedge of brie flat and cut in half
parallel to the cutting surface
-On the bottom half, sprinkle brown sugar and
dried cranberries.
-Place other half of the brie on top
-Wrap the brie wedge in puff pastry (pace the
brie in the middle of the pastry sheet with the
corner of the wedge pointed towards one of
the corners of the sheet. Fold pastry sheet up
and over the sides of the wedge. Its okay if
the pastry sheet doesnt cover the upturned
side of the brie entirely.)
-Flip brie over (so the seams in the pastry
sheet are facing down) onto a lined baking
sheet.
-Brush all of the exposed puff pastry with egg
-Bake until golden brown, about 30min
Variations
Apple Baked Brie: Replace dried cranberries with apple slices tossed in cinnamon-sugar
Pumpkin-Speculoos Baked Brie: Reduce brown sugar 1 tbsp and omit dried cranberries.
Spread one half of the brie with canned pumpkin pie mix (or pumpkin puree + brown sugar and
pumpkin pie spice to taste) and the other half with Speculoos cookie butter. Sprinkle brown
sugar on either half of the brie and press the halves together.
Apricot Baked Brie: Replace dried cranberries with a handful of dried apricots
Monkey Bread
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Instructions
Variations:
Apple monkey bread: Chop large granny smith apple into 1/2in cubes and toss in cinnamon
sugar. Fold each biscuit quarter around a piece of apple before tossing biscuits in cinnamon
sugar.
Pumpkin monkey bread: Add cup pumpkin puree to caramel after it comes off the heat.
Chocolate monkey bread: Place 2-3 chocolate chips in each biscuit quarter before coating in
cinnamon sugar. During assembly, drizzle Nutella in addition to caramel between biscuit layers.
Maple bacon: Dice and fully cook pound bacon. Add 1/3 cup dark maple syrup to the sugar
when making caramel. During assembly, sprinkle bacon in addition to drizzling caramel caramel
between biscuit layers.
White chocolate macadamia: During assembly, sprinkle white chocolate chips and
macadamia nuts in addition to drizzling caramel caramel between biscuit layers.
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Cheesecake Bars
Preheat oven to 350 degF
Ingredients
Instructions
Crust
14 graham crackers (1 sleeves)
6 tbsps unsalted butter
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Instructions
Egg Salad
10 eggs
2 cups mayonnaise
2 tbsps mustard powder
1 tsp paprika
1 pinch cumin
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1 pinch pepper
tsp salt
1 tbsps sugar
Assembly
Your favorite sliced bread
Congo Bars
Preheat oven to 350 degF
Ingredients
14 graham crackers (1 sleeves)
6 tbsps unsalted butter
~2 cups chocolate chips
Shredded coconut
cup Sweetened condensed milk
Instructions
-Crush graham crackers into crumbs in food
processor
-Melt butter and add to graham cracker
crumbs. (The mixture should be the
consistency of wet sand. If its too dry, add
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more butter.)
-Press mixture into the bottom of a lined
9x13 pan
-Cover with an even layer of chocolate chips,
then a layer of shredded coconut
-Drizzle sweetened condensed milk over
coconut
-Bake until top is golden brown, about 25min
Hot Dip
Preheat oven to 375 degF.
Ingredients
8oz package cream cheese
salsa
shredded cheddar cheese
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Instructions
-Spread an even layer of cream cheese on
the bottom of a lined 8x8 baking pan.
-Pour a layer of salsa on top.
-Top with cheddar cheese
Cold Dip
Ingredients
Refried Beans
Guacamole
Sour Cream
Salsa
Shredded Cheddar Cheese
Instructions
-In a large, shallow bowl, spread a thin layer
of refried beans.
-Repeat with each of the other ingredients in
the order in which theyre written, finishing
with a sprinkling of shredded cheddar cheese.
-Serve with tortilla chips or crackers.
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FRIENDS
RECIPES FROM
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Instructions
Cake
2 cup all-purpose flour
tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sugar
cup vegetable oil
1 cup butter
1 tsp vanilla
2 tsp lemon extract
3 large eggs
1 cup milk
zest of two lemons
Frosting
8 cups powdered sugar
2 cups butter
1 tsp lemon extract
1 tsp lemon zest
Up to 4 tbsps milk
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Instructions
Cake
12 ounces (approx. 6 medium-sized) carrots
2 cup flour
1 tsp baking powder
1 tsp baking soda
tsp. ground allspice
tsp. ground nutmeg
tsp. cinnamon
tsp. salt.
1 cup sugar
cup dark brown sugar
3 large eggs
cup plain yogurt
cup vegetable oil
Frosting
8oz cream cheese
4 tbsps butter
2 cups powdered sugar
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Instructions
Cake
3 cups all-purpose flour
tsp baking soda
tsp baking powder
1 tsp salt
1 cups (3 sticks) unsalted butter, softened
1 cups granulated sugar
4 eggs
2 egg whites
2 tsp vanilla extract
1 cups buttermilk
cup rainbow sprinkles
Frosting
2 sticks butter, softened
3 cups powdered sugar
2 tsps vanilla extract
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Instructions
-Like a large cookie sheet or jelly roll pan with
aluminum foil and spray with nonstick cooking
spray.
-Arrange saltines salt-side down in an even
layer.
-In a medium saucepan, melt butter and
brown sugar together and boil until it turns a
caramel color (a few minutes).
-Remove caramel from heat and pour over
saltines in an even layer.
-Bake until just bubbly, 3-5min.
-Remove pan from the oven and pour
chocolate chips over crackers.
-Wait for chocolate chips to melt then spread
them into an even layer of chocolate using a
knife.
-Transfer the pan to the freezer until
completely cool, about 10min.
-Break into pieces.
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Instructions
-Line an 8x8 or 9x9 inch square pan with foil
and grease.
-In a small saucepan set over low heat, melt
the butter, then add the sugar.
-Once the sugar is incorporated, add the
chopped chocolate, stirring until smooth.
-Remove from the heat, pour into mixing
bowl, and beat for 2 minutes.
-Add the eggs, one at a time, then the vanilla
extract.
-Using a mesh sieve (or a sifter), sift the
cocoa powder and cornstarch, then add salt.
-Stir together, then beat the batter vigorously
for 1-2 minutes until batter is smooth and
shiny.
-Pour the batter into the prepared pan and
bake at 350 F for 22-30 minutes or until the
brownies are set in the center, taking care not
to over-bake.
-Remove from oven and let cool in the pan for
45 minutes before removing and slicing.
Instructions
-Line a 9x9, 11x7, or 9x13 in baking pan with
foil and grease.
-Combine flour, baking soda, and salt. Set
aside.
-Beat butter on high until creamy.
-Add sugar to butter and beat until light and
fluffy (about 2 min)
-Beat in eggs and vanilla.
-On low speed, beat in dry ingredients until
just combined
-Fold in white chocolate chips with a spatula.
-Spoon just enough batter into pan to
completely cover the bottom.
-Sprinkle cinnamon-sugar evenly over the
top.
-Spread the rest of the batter into the pan the
cinnamon-sugar will swirl up; this is fine.
-Sprinkle cinnamon-sugar evenly over the
top.
-Bake until golden brown and a toothpick
inserted in the center comes out clean, about
30-35 min.
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Instructions
-Whisk together flour, sugar, and salt in a
large mixing bowl.
-Cut butter into small pieces and mix with a
fork or pastry blender until mixture forms
coarse crumbs. Set aside 1 cup flour mixture.
-Mix baking powder and baking soda into
remaining flour.
-Mix in buttermilk, egg, and vanilla.
-Vigorously mix until batter is smooth and
resembles frosting.
-Pour batter into a 9 springform pan sprayed
with nonstick cooking spray.
-Add brown sugar and cinnamon to reserved
flour mixture and mix with a fork.
-Sprinkle on top of batter, pressing crumbs in
slightly so they stick.
-Bake until a fork inserted into the center
comes out clean, about 50-60min.
Instructions
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Instructions
-In a skillet over medium heat, melt 1tbsp
butter and add olive oil.
-Add onions, cover, and turn heat to low.
Allow onions to steam for 10min, stirring
occasionally.
-Remove lid, and continue to cook onions,
stirring occasionally, until they turn brown.
-Set aside onions to cool.
-In a food processor or with a fork, combine
flour, sugar, baking soda, baking powder, and
cold butter.
-Transfer from food processor to mixing bowl
and stir in gruyere.
-Pour buttermilk over cooled onions and stir.
Mix onion mixture into biscuit dough.
-Knead dough in the bowl a few times then
roll to 1 thickness on a floured surface. Using a knife or biscuit cutter, cut biscuits into
1 pieces and place on a lined cookie sheet or
in a mini muffin tin sprayed with cooking
spray.
-Sprinkle with salt and pepper and bake until
biscuits are golden brown, about 15min.
Instructions
-Beat together vegetable oil, sugar, and vanilla
extract.
-Add cocoa powder
-Mix in eggs one at a time.
-In a separate bowl, combine flour, baking
powder, and salt.
-Gradually add flour mixture to wet ingredients.
-Cover and refrigerate dough until its easy to
handle (a few hours).
-Roll dough into balls, about 1-2 tbsp each.
-Toss dough balls in powdered sugar.
-Place on a lined cookie sheet.
-Optional: Press a Hersheys kiss into each
dough ball.
-Bake about 10-13min.
Instructions
-Thinly slice apples and place in a heat-safe
bowl.
-Add lemon juice and just enough water to
cover the apples.
-Microwave on high until apples are soft,
about 3-5min.
-Cut each puff pastry sheet into six strips.
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