3/4 cup salted butter, cubed
1/2 cup half and half
2 cups granulated sugar
1/2 cup brown sugar
1 T. vanilla paste
7.5 oz container marshmallow creme
1 bag (12 oz) white chocolate chips
Line an 8×8 square pan with tin foil. Spray the sides and bottom with cooking spray.
In a large saucepan over medium heat, add in the butter, half and half, and both sugar. Stir until combined.
Continue to stir the mixture pretty often and keep an eye on it.
Once the mixture comes up to a rolling boil, let boil for 5 minutes.
Remove from the heat and immediately add in the white chocolate chips, vanilla bean paste, and marshmallow fluff. Stir and stir until all of the white chocolate chips are melted.
Pour into the prepared pan. Give it a few taps on the counter and let it sit up. Mine set up in the fridge and I also stored mine in the fridge to keep it more firm.
12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pt. grape tomatoes, halved
1 1/2 cups (6 oz.) shredded Italian three-cheese blend
Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.
Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.
* Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup sugar
1 large egg
scant 1/2 cup half and half
zest of one orange, divided
1/2 cup unsalted butter, cut in small pieces and well chilled
1/2 cup dried cranberries, roughly chopped
1 cup sifted powdered sugar
2 tablespoons orange juice (from the zested orange)
1/2 teaspoon orange zest (reserved from above)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.
Rub cold butter pieces into the flour mixture with your fingertips (or use a pastry blender) until it resembles coarse crumbs. Stir in the chopped cranberries.
Add the egg mixture to the flour mixture all at once and stir until the mixture clumps together. Dump mixture out onto a floured countertop and, with floured hands, gather into a ball and knead once or twice to combine everything. If it’s quite sticky, just sprinkle some extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a circle about 3/4 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.
Bake in a preheated 425 degree oven for 12 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.
Put some waxed paper or newspaper underneath the cooling rack to catch dripping glaze. In a small bowl that is wide enough to dip a scone, combine 1 cup sifted powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Once glaze is dry, scones can be stored in a container or covered in plastic wrap. They are best eaten the day they are made, but will stay somewhat fresh for a day or two if carefully wrapped.
1 3/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup milk or half & half
For the streusel
1 cup old-fashioned rolled oats, dry
1/2 cup Diamond of California® chopped pecans
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Preheat oven to 350 and grease a 9×5 inch bread pan.
In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly.
Sprinkle mixture over batter in bread pan.
Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing.
Store in airtight container.