Ingredients Jump to Instructions ↓

  1. 1 package (12 oz. package) wonton wrappers

  2. 2 cups canola oil

  3. 1 jar chocolate hazelnut spread (13 oz)

  4. 2 whole bananas, thinly sliced*

  5. 1 whole egg, beaten

  6. 3 T sugar

  7. 1T cinnamon

  8. powdered sugar for sprinkling

  9. 2 1/2 cups fresh zucchini, grated

  10. 2-3 ripe bananas, mashed

  11. 1 cup canola oil

  12. 1 t vanilla

  13. 1 1/2 cups whole wheat flour

  14. 1 1/2 cups all-purpose flour

  15. 1 t baking soda

  16. 1 t cinnamon*

  17. 1 cup semi-sweet chocolate chips

  18. 1 cup ground walnuts

  19. 1 cup shelled pistachios

  20. 1 cup flour

  21. 1 1/2 t baking powder

  22. 3/4 cup sugar

  23. 1/2 cup extra virgin olive oil

  24. 1/2 cup milk

  25. 2 t lemon juice

  26. 1 1/2 cups whole dried figs

  27. 1 1/2 cups water

  28. the juice of one orange (about 1/3 cup)

  29. a couple dashes of salt

  30. 2 T honey

  31. 1/2 stick butter, room temperature

  32. 4 oz. cream cheese.

  33. 2 cups confectioners sugar

  34. 2 cups milk

  35. 2 eggs

  36. 1/4 cup sugar

  37. 4 T butter

  38. 6 oz. semisweet chocolate

  39. 1 1/2 t vanilla extract

  40. 1/2 a loaf of white bread, crusts trimmed (about 7 pieces)

  41. whipped cream, for topping

  42. 3 cups rolled oats

  43. 1 cup sliced almonds

  44. 1/2 cup honey

  45. 1 T canola oil

  46. 1 t cinnamon

  47. pinch salt

  48. pinch cloves

  49. 3 envelopes of unsweetened, unflavored gelatin

  50. 3/4 cup cold water, divided

  51. 2 cups sugar

  52. 2/3 cup light corn syrup

  53. 1/4 t salt

  54. 1 T vanilla extract

  55. 1/2 cup pumpkin puree

  56. 1 t ground cinnamon

  57. 1/2 t ground ginger

  58. pinch of nutmeg

  59. pinch of cloves

  60. powdered sugar and cornstarch, for dusting

  61. 1 1/4 cup all-purpose flour

  62. 1 1/4 cup whole wheat flour

  63. 1 1/2 cup unsweetened applesauce

  64. 1 1/4 cups sugar

  65. 1/2 cup (1 stick) unsalted butter at room temperature

  66. 1/2 cup water

  67. 1 1/2 t baking soda

  68. 3/4 t baking powder

  69. 1 t salt

  70. 2 large eggs

  71. 1/2 t cinnamon

  72. 1/4 t nutmeg

  73. 1/8 t cloves

  74. 1/8 t ginger

  75. cinnamon frosting , recipe follows

  76. scones -

  77. 2 cups all-purpose flour

  78. 7 T sugar

  79. 1 T baking powder

  80. 1/2 t salt

  81. 1/2 t ground cinnamon

  82. 1/2 t groun nutmeg

  83. 1/4 t ground cloves

  84. 1/4 t ground ginger

  85. 6 T frozen butter

  86. 1/2 cup canned pumpkin

  87. 3 T half and half

  88. 1 large egg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, set aside. In a medium bowl, beat zucchini, bananas, oil and vanilla with an electric mixer or vigorous stirring. In another bowl whisk together the flours, sugar, salt, baking soda and cinnamon. Add wet mixture to dry ingredients and mix well. Stir in chocolate chips.

  2. Pour into the prepared bundt pan and bake in the preheated oven for 45-60 minutes, or until a knife inserted in the center comes out clean. Cool upright for 15 minutes before inverting onto cooling rack or cake stand. Allow to cool for at least 30 minutes before slicing.

  3. Preheat oven to 350º. Grease a 12 cup muffin pan with olive oil or cooking spray or line with paper liners. Set aside.

  4. Place pistachios in a food processor. Pulse until the texture of small gravel; remove about half. Pulse the rest until the texture of coarse sand.

  5. In a bowl, combine finely ground pistachios, flour, baking powder, salt and sugar. Stir until well combined. Add oil and milk. Beat with an electric mixer until blended. Add eggs and lemon juice and beat until just mixed. Stir in the coarsely ground pistachios.

  6. Divide batter between the muffin cups. Bake for about 16 minutes, or until edges are lightly brown, and a tooth pick inserted in the center comes out clean. Set aside to cool for at least 15 minutes before trying to get the cupcakes out. Using a small paring knife loosen the cupcakes from the pan, and twist lightly to release. Cool completely.

  7. Chop figs into small chunks, about the size of peanuts. Cook in the saucepan with water, juice and salt until figs are soft and water is evaporated, about 20-30 minutes.

  8. Add honey and cook for a minute more. Set aside to cool.

  9. Mash ingredients together until roughly combined. Beat with an electric miser on high until creamy and fluffy and pretty.

  10. Whisk the milk, eggs and sugar in a medium saucepan. Add the butter and chocolate and heat over a low heat, stirring only until the butter and chocolate melt. Stir in vanilla.

  11. Lightly coat a springform pan with cooking spray. Arrange the bread slices in the dish, overlapping. Pour the chocolate sauce over the bread.

  12. Cover with plastic wrap or with foil sprayed with cooking spray. Place another baking dish on top to weight down the bread. Set aside for 1 hour to allow the bread to absorb the sauce. (Can be made up to this point 1 day ahead. Refrigerate until bake time.) Heat oven to 325°F.

  13. Remove the top baking dish and plastic or foil. Bake uncovered for 25-30 minutes or until set (35-40 for a double recipe in a 9 x 13 inch pan). Serve warm with whipped cream.

  14. Preheat oven to 325°. Spread oats and almonds evenly in a single layer on a foil lined baking sheet. Bake 10 minutes. Stir well; continue to bake until lightly toasted, about 5 minutes.

  15. Meanwhile, combine the honey, oil, cinnamon, salt and cloves in a large bowl. Add the warm, toasted oat mixture to bowl; toss well. Spray the foil on the used baking sheet with cooking spray. Return mixture to the pan and bake for 15-20 minutes or until golden brown. Cool completely in the pan on a wire rack.

  16. When cool, break the oat mixture into chunks; toss with mini graham crackers and peanut butter chips/chocolate chips. Store tightly at room temperature for 2 weeks.

  17. Generously grease a 9×13 inch baking dish. Dust the whole thing with sifted powdered sugar.

  18. Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle gelatin over it and set aside for 10 minutes. Meanwhile, combine the sugar, corn syrup and 1/4 cup water in a medium pan. Bring to a boil until the mixture reaches 250 degrees F on a candy thermometer, stirring now and then.

  19. Turn on the mixer to low speed and slowly pour in the hot sugar mixture over the bloomed gelatin. Add the salt and turn the mixer up as high as you can without hot sugar splashing out … gradually work up to high speed. When the marshmallows stop increasing in volume (after abut 5-6 minutes), add the vanilla extract and beat until combined.

  20. In a small bowl, whisk together the pumpkin and spices. With a rubber spatula, fold into the marshmallow mix. This will be tricky, but don’t worry if some streaks remain. Pour the marshmallows into the prepared pan and smooth the top with a spatula. Set out at room temperature uncovered over night.

  21. In a small bowl mix together 1/4 cup corn starch, 1/4 cup powdered sugar and a generous sprinkling of cinnamon. Turn the pan out onto a surface dusted with powdered sugar. Cut with a sharp knife, pizza cutter, or cookie cutters dusted with powdered sugar. Roll marshmallows through the powdered sugar mixture and place in an airtight container until ready to eat. Sprinkle with additional cinnamon to taste.

  22. Preheat the oven to 350°F. Line a 9×13 inch pan with foil and spray with cooking spray. Set aside.

  23. Beat all of the ingredients together for 3 minutes.

  24. Pour in prepared dish and bake for 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.

  25. Cool completely before slicing into bite size pieces.

  26. Top with a smidgen of cinnamon frosting, if you’re feelin’ it.

  27. Beat all of the ingredients together and pipe a teeny flour on each cake bite.

  28. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

  29. Combine flour, sugar, baking powder, salt and spices in a large bowl. Grate frozen butter into the dry ingredients and stir until butter is coated. Set aside.

  30. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients. Pour dough onto a clean surface and knead about 4 times. Divide dough in half and pat each into a circle about 1/2 inch high. Cut into 8 small scones, slicing like a pizza. Place on prepared baking sheets and bake for 10-14 minutes or until tops are starting to become golden brown. Place on a wire rack to cool.

  31. Make the first glaze by whisking together the powdered sugar and milk. Generously brush glaze over each of the scones. When the first glaze is set, make the spiced glaze by whisking together powdered sugar, milk and spices. Drizzle over the scones using a ziploc bag with the corner snipped, a spoon or a squeeze bottle. Allow the icing to set for about an hour. Eat!

  32. tasty stuff almond Looking for something?


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