Salted Caramel Brownies

Ingredients

SALTED CARAMEL SAUCE

(https://www.livewellbakeoften.com/homemade-salted-caramel-sauce/)

1/4 cup water

1 cup white sugar

2/3 cup heavy cream

3 tbsp butter

1 tsp vanilla

Salt - 1 tsp?

SALTED CARAMEL SAUCE:

• In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
• Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
• Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
• Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.

BROWNIES

(https://sugarspunrun.com/brownies-from-scratch/)
12 Tablespoons unsalted butter cut into small slices
1 1/4 cups chocolate chips (1/2 cup semisweet chocolate chips and 3/4 cup semisweet chocolate chips for mixing in at end)
1/2 cup cocoa powder
(1/2 teaspoon instant coffee grounds - optional)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

BROWNIES:

• Preheat oven to 350 and line a 13x9 baking pan with parchment paper, also spray
• Combine butter and 1/2 cup chocolate chips in a large, microwave-safe bowl
• Microwave on half power for 1 minute, stir, then continue microwaving in 30-second increments until melted
• Add cocoa powder and instant coffee (if using), stir well.
• Add sugars, stir until completely combined.
• Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
• Stir in vanilla extract.
• Sprinkle salt over batter and stir.
• Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
• Stir in 3/4 cup chocolate chips.
• Spread into prepared 9x9 or 13x9 pan.
• Add in caramel sauce: drizzle and then swirl with knife.
• Bake at 350 for about 25-35 minutes . . . toothpick inserted in center should be just slightly fudgy, but not wet with batter - edges of brownies will start to look set and middle will look just puffed
• Allow to cool before cutting and serving. Overachievers: serve with ice cream and drizzled with leftover caramel sauce. 

Coconut Macaroons

1 BATCH MAKES 25 or 15 LARGE

Ingredients:

4 large egg whites, room temp
1c white sugar
1 tsp salt
1 big bag (14 oz) shredded coconut
1/4 cup almond flour
1 tsp vanilla
Optional: chocolate chips

Directions:

Preheat oven to 325
Whip 4 egg whites until frothy
Add in sugar, salt, vanilla, almond flour, coconut
Use small cookie scoop (or spoon) to make small mounds on parchment lined baking sheet
Bake for 18-25 minutes, rotating halfway through
Melt chocolate chips in microwave at 50% power, dip each macaroon as well as pour from tiny hole in a ziplock bag

Raspberry Flip

Raspberry Flip Cocktail

2 oz pureed raspberries
2 oz simple syrup
2 oz vodka
2 oz water
1 oz lime juice (or margarita mix)
1 oz lemon juice
1 fresh egg white

Passion Fruit Flip

Passion Fruit Flip

http://www.geniuskitchen.com/recipe/passion-fruit-flip-531459

INGREDIENTS
1 ounce passion fruit syrup (see directions below)
1.5 ounces chilled vodka
3/4 ounce fresh lemon juice
1 fresh egg white

DIRECTIONS

Combine 1 cup water, 1 cup granulated sugar, and passion fruit pulp in a saucepan over medium high heat
Bring to a boil
Stir until sugar is fully dissolved
Reduce heat to low, simmering for 20 minutes, uncovered
Remove from heat, let cool, then transfer to an airtight container and refrigerate

Combine passion fruit syrup, vodka, and lemon juice in a cocktail shaker over ice. Shake until thoroughly chilled.

Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white.

Shake vigorously for about thirty seconds or until egg white is foamed.

Carrot Fennel Soup

Carrot Fennel Soup
https://www.epicurious.com/recipes/food/views/carrot-fennel-soup-350600

INGREDIENTS
2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

PREPARATION

Preheat oven to 450°F with rack in lowest position.

Chop some fennel frond to use as garnish later

Loosely slice fennel bulbs, onion, and carrots

Toss with olive oil, garlic clove, sugar, salt, and pepper

Spread onto sheet pan and roast for 25-30 min, stirring occasionally

Put roasted vegetables in stock pot along with chicken broth, simmer together til soft

Blend, season, serve topped with fennel frond garnish

Lemon Poppyseed Bundt Cake

Lemon Poppy Seed Bundt Cake
https://www.livewellbakeoften.com/lemon-poppy-seed-bundt-cake/

INGREDIENTS
2 and ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons poppy seeds
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup oil (canola OR vegetable)
1 cup sour cream

INSTRUCTIONS
Preheat oven to 350°F. 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

Excellent cream cheese frosting: https://www.foodnetwork.com/recipes/food-network-kitchen/cream-cheese-frosting-recipe-1957924

Kugel

Noodle Kugel, aka Cheesecake with Noodles

1/2 lb med or wide noodles, cooked and drained
4 tbsp melted butter
1/2c sugar
1c sour cream
1.5c milk
1 lb (16oz) cottage cheese 
1/2 tsp salt
1 teaspoon vanilla
1/2lb (8oz) farmers cheese or jack cheese grated
1/2lb (8oz) cream cheese (crumbled)
6 beaten eggs
1/2c golden raisins (or, like MANY more)

Mix all ingredients together and stir in the noodles
Pour into 9x13 greased pan

Topping:
1/2c brown sugar
1/2c crushed corn flakes
1/2c regular breadcrumbs
2-3 tbsp melted butter
Combine until crumbly and spread on top of noodle mixture

Bake at 350 for 1ish hours – use a thermometer to get it to around 160