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Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Peanut Butter–Banana Muffins recipe | Epicurious.com

wheat germ

baking soda

bananas (about 3 medium)

honey

peanut butter

eggs

vegetable oil

(packed) dark brown sugar

This crock pot pork roast is a simple set it and forget dinner! The pork cooks all day in gravy and comes out so tender, juicy, and flavorful. Serve with mashed potatoes or buttered egg noodles.

Crock Pot Pork Roast and Gravy

pork roast

cream of chicken soup

onion soup mix

Add the cream of chicken soup and onion soup mix to a 5-6 quart slow cooker and stir to combine.

Add the pork roast to the slow cooker and spoon some of the soup mixture over the roast.&nbsp;

Cover and cook on high for 5 hours or low for 9 hours, until pork is easily shred with a fork.

Stir the pork into the gravy and serve.

Brownies recipe | Epicurious.com

unsalted butter

chocolate

all-purpose flour

baking powder

vanilla

walnut pieces, coarsely chopped (1 1/2 cups)

Hootenanny is a kid favorite in our house! Tastes like french toast, but it&#039;s so much easier to make!

Hootenanny

butter

milk

flour

cinnamon

nutmeg

Preheat the oven to 425 degrees.

Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter. Keep an eye on the butter and remove the pan from the oven if it starts to brown, but work quickly so that the pan does not cool.

Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.

Whisk in the flour until well combined.

Pour over the melted butter in the baking dish. Do not stir.

Bake for 25 minutes or until the center is set and the edges are browned.

Slice into 8 pieces and serve with maple syrup, fresh fruit, or powdered sugar.

https://embed.mediavine.com/videos/lu8n4xzshdzfjy8sktu8

Hootenanny is the perfect breakfast for busy moms with hungry kids! No bread needed, but this breakfast recipe has a total French toast vibe the kids love. Plus, it's fun to watch it bake up into crazy shapes!

This is the best Belgian waffle recipe I've ever tried! It beats restaurant waffles any day of the week!

The Very Best Waffles

cornstarch

buttermilk

Heat the oven to 200°F and heat up the waffle iron.

Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.

Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

https://embed.mediavine.com/videos/zllv9yhordxyjgc2einq

This is the best Belgian waffle recipe I’ve ever tried! They’re better than the ones we get at our favorite breakfast spot!

Waffle Recipe

Yvonne's Unstuffed Poblano Casserole recipe | Epicurious.com

Cooking spray

poblano chilies, cut in half crosswise and seeded

beef

onion, chopped

cumin

black pepper

Monterey Jack cheese

eggs,

Tabasco

Greek Salad Pita Sandwiches recipe | Epicurious.com

olive oil

red wine vinegar

plum or cherry tomatoes

cucumber

green bell pepper

red onion

radishes

Italian parsley

feta cheese (about 4 1/2 ounces)

8-inch-diameter whole wheat pita breads, halved

Gnocchi with Sage Brown Butter Sauce Recipe

Gnocchi With Sage Brown Butter Sauce

russet potatoes

Parmesan cheese

(or more) all purpose flour

(1 1/4 sticks) butter, divided

sage

(packed) finely grated lemon peel

Bon Appétit

Gnocchi with Sage Brown Butter Sauce

Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.

Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.

Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.

Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.

Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.

This simple pasta recipe is ready in just 20 minutes. Toss your favorite shape of pasta in this cream cheese pasta sauce and you'll never go back to plain old spaghetti again!

Million Dollar Pasta

penne pasta

pasta sauce

cream cheese (room temperature)

cottage cheese

sour cream

chives

Bring a large pot of water to a boil and cook the pasta according to package directions.

While the pasta is cooking, brown the hamburger meat in a medium skillet, crumbling it as it cooks. Drain the fat and return to the pan. Stir in the pasta sauce and set aside.

Meanwhile, beat together the cream cheese, cottage cheese, sour cream, chives, salt, and pepper with an electric mixer until well combined.

Drain the pasta when it's finished cooking and return to the pot. Stir in the cream cheese mixture and the meat sauce until well coated.

Serve immediately.

This bread is rich and chocolatey, but you'll still taste the banana! I use and recommend Hershey's Special Dark cocoa powder in this recipe.

Double Chocolate Banana Bread

butter, (softened)

brown sugar

white sugar

bananas, (mashed - about 1 cup)

cocoa powder

milk chocolate chips

Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray.

Add the butter and sugars to a mixing bowl and mix until well combined.

Beat in the egg, vanilla, banana, and sour cream.

Stir in the flour, cocoa powder, baking soda, and salt.

Pour mixture into prepared loaf pan.

Sprinkle the top with chocolate chips and gently press them into the batter.

Bake for 70 minutes or until a tester comes out clean. If you under bake this, the center will sink upon cooling.

Let bread cool completely before cutting and serving.

PLEASE NOTE: I baked this bread in a ceramic loaf pan. If you're using a glass or metal pan, your baking times may vary. Keep an eye on the bread and check with a tester before removing from the oven.

https://embed.mediavine.com/videos/lw210uqcqsyomx92sfvf

This chocolate banana bread recipe is seriously packing the chocolate flavor! It's super moist and those chocolate chips all over the top just make it fun to eat!

Chocolate Banana Bread Recipe

This sweet and gooey monkey bread comes loaded with pumpkin and chai flavors, and is sure to be loved by the entire family.

Pumpkin Chai-Spiced Monkey Bread

cinnamon rolls,

light brown sugar, divided

ginger

allspice

cardamom

cloves

unsalted

pumpkin purée

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10-inch bundt pan (10 to 12 cups), including the tube, generously with butter.

Remove the packaging from 1 can large cinnamon rolls and separate each roll. Cut each roll into 4 pieces. Repeat with the remaining 3 cans. 

Place 1 packed cup of the light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, and 1/2 teaspoon ground cloves in a medium bowl and whisk to combine. Drop each piece of dough into the sugar mixture and roll until coated. Transfer to the bundt pan, stacking them tightly.

Place the remaining 1/2 cup packed light brown sugar, 2 sticks unsalted butter, and 1 cup pumpkin purée in a medium saucepan and cook over medium-high heat until the butter is melted and the mixture begins to boil, 2 to 3 minutes. Remove from the heat and continue to stir until the sugar is fully dissolved. Carefully pour the mixture evenly over the dough balls.

Bake until the top of the bread is golden-brown and a knife inserted into the center comes out clean, 35 to 40 minutes. 

Let the monkey bread cool on a wire rack 15 to 20 minutes. Invert a large plate over the bundt pan. Grasping both the pan and the plate, quickly flip both over, then remove the bundt pan. To serve, pull apart with your fingers (or cut with a knife if preferred) and enjoy!

Cacio E Pepe Recipe | Epicurious.Com

Kosher salt

pasta (such as egg tagliolini, bucatini, or spaghetti)

unsalted butter, cubed, divided

Pecorino

Triple-Chocolate Biscotti recipe | Epicurious.com

(3/4 stick) unsalted butter, room temperature

chocolate chips

white chocolate baking chips

Roast Beef Tenderloin with Wasabi-Garlic Cream recipe | Epicurious.com

heavy whipping cream

garlic cloves, pressed

wasabi

Kids will love these easy-to-make no-bake treats!

Chocolate Clusters

pkg. (225 g) Baker's Semi-Sweet Chocolate

butterscotch chips

Kraft Peanut Butter

chow mein noodles

peanuts

Place chocolate, chips, butter and peanut butter in large microwaveable bowl. Microwave on MEDIUM 3 to 4 min. or until chocolate and chips are completely melted and mixture is well blended, stirring every 2 min. Add remaining ingredients; mix well. 

Drop tablespoonfuls of the noodle mixture into 36 (1-inch) mounds on waxed paper-covered baking sheets. 

Refrigerate 30 min. or until firm. Store leftovers in airtight container in refrigerator.

Mocha Truffles

espresso beans

(1/2 stick) chilled unsalted butter, cut into 4 pieces

Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.

Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate. Pour cream into 2-cup glass measuring cup. Place in microwave oven and bring to boil on high. Stir ground espresso beans into hot cream; let steep 5 minutes. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer. Stir until cream-chocolate mixture is well blended and smooth.

Place butter on plate. Microwave 10 seconds on high to soften. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted. Cover ganache with plastic wrap and chill until firm, about 2 hours.

Line baking sheet with waxed paper. Place cocoa powder in medium bowl. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens). Drop each truffle into cocoa powder to coat; shake off excess. Place on prepared baking sheet. Chill truffles until firm, at least 2 hours. DO AHEAD Can be made 2 weeks ahead. Store in airtight container in refrigerator. Dust truffles with cocoa powder before serving.

An all-in-one meal that’s portable, filling and delicious. 

Classic Cornish pasty

bread flour

vegetable shortening

margarine

175 milliliters/6fl oz cold water

free-range egg, beaten

potatoes

swede

onions

salt and black pepper

Watch Paul Hollywood show you how to make a classic Cornish pasty in his video recipe.

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

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