1 1/2 cups graham cracker crumbs
1/2 stick butter
Pinch of salt
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1 bag of large marshmallows
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened.
Spray 4 mason jars with non-stick spray and press graham crust into jars.
Add a tablespoon to each, and repeating until graham crumbs were gone.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
Sift dry ingredients together and add to wet mixture. Mix until batter is smooth.
Using a 1/4 cup measure, add batter to mason jars one scoop at a time (fill half-way up).
Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top (about 4-5 each).
Heat the broiler on your oven and brown marshmallows for about 1-2 minutes, or until golden brown.
Banana Bread Pudding
8 tbsp. butter
6 tbsp. light brown sugar
.67 c. milk
1 c. heavy cream
1 egg yolk
⅓ c. granulated sugar
1 tbsp. granulated sugar
.13 tsp. salt
½ tsp. fresh nutmeg
½ tsp. cinnamon
6 slice firm white bread
Heat oven to 325 degrees F.
Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together.
Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid.
Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes.
Cool on a wire rack. Serve warm or at room temperature.
Brown Butter Rum Cannoli’s
20 wonton sheets
4 tablespoon butter, melted
Brown Butter Rum Mascarpone Filling:
16 oz mascarpone cheese
6 tablespoons butter, browned
2 tablespoons gold rum
3 1/2 – 4 1/2 cups confectioner sugar
6 oz. melted chocolate
4 oz. crushed almonds
Heat oven to 376 degrees F.
To make can wonton cannoli:
Use a 3 1/2 inch round cutter and stamp out a circle from each wonton sheet. Using a pastry brush, cover each side of wonton round with butter.
Wrap wonton around cannoli form and place on a bake sheet with seam side up. Bake at 375 degrees for about 5-7 minutes or until golden brown (start checking for doneness at 5 minutes).
Remove bake sheet from oven and then remove cannoli cookies from forms. Place cookies on a rack to cool.
To make mascarpone filling:
Place butter in a small pan and heat until butter is brown and nutty in aroma. Remove from heat and strain. Set aside to cool, but still liquid. Add rum to cooled butter and stir to combine.
Place mascarpone and confectioner sugar in a bowl of an electric mixer fitted with a paddle attachment; beat until smooth. Add in butter mixture and beat until combined.
Transfer filling to a pastry bag fitted with preferred tip.
Dip ends of cannoli cookie into chocolate. Dip chocolate covered ends into crushed nuts. Set aside until chocolate hardens and sets.
2. Pipe filling into both ends of cookies. Drizzle with remaining chocolate and dust with confectioner sugar.
Salted Caramel Creme Filled Macaroons
12 oz. chocolate, chopped
3 tablespoons butter
2 large eggs
⅔ cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour, sifted
¼ teaspoon baking powder, sifted
Salted Caramel Creme Filling:
1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel
To make brownie cookies:
Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to stand for 10 minutes.
Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.
1. Spread a tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.
Stuffed Monkey Bread