Brown Butter Salted Caramel Rice Krispy Treats

https://www.twosisterscrafting.com/best-ever-rice-krispie-treat-recipe/

Ingredients:
6 tbsp butter
6 cups mini marshmallows (10 oz bag)
6 cups rice krispies
Salted caramel sauce
Chocolate chips
Flaky sea salt and/or sprinkles

Directions:

1. Melt the butter in a medium pan on medium heat - melt until it's foamed then turned clear then develops a nutty flavor
2. Add mini marshmallows, stir until they are completely melted.
3. Turn off the heat.
4. Add the rice krispies and mix until the cereal is completely coated with the marshmallow mixture.
5. Spoon into a greased pan, muffin tin, or cookie cutters
6. Melt chocolate chips at half power in glass bowl for a couple of minutes until melted
7. Spoon salted caramel onto rice krispy treats, then top with melted chocolate
8. Put in fridge to set

Passion Fruit Ice Cream

http://cafejohnsonia.com/2008/05/passion-fruit-ice-cream.html

Ingredients

• 2 cups unsweetened passion fruit concentrate

• 1 (14 oz.) can sweetened condensed milk

• 3 cups half-and-half or cream

• 4 Tablespoons granulated sugar, optional 

Instructions

1. In a large glass bowl, whisk passion fruit concentrate and sweetened condensed milk together. Add the half and half/cream and whisk well. Taste and add sugar if needed. 
2. Cover the mixture and place in the fridge to chill for several hours. Churn in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and place in the freezer to firm up before serving.

Sweet Potato Gnocchi in Brown Butter Sage Sauce

https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379

Makes 8-10 generous servings

INGREDIENTS

• 3 large red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
• 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnish

DIRECTIONS

Pierce sweet potatoes with fork, microwave on high until tender, about 7 minutes per side. Cut in half and cool. 

Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. 

Add ricotta cheese; blend well. 

Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. 

Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. [this is a good point to refrigerate if you're cooking them another day]

Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes, until they float to top. 

Transfer gnocchi to clean rimmed baking sheet, cool (Can be made 4 hours ahead. Let stand at room temperature.)

SAUCE

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer some of sage butter to large skillet set over medium-high heat. Add batch of gnocchi. 

Sauté until gnocchi are heated through, about 6 minutes - they'll be toasted golden brown

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.