Mackles'more

Mackles'more

Adapted From Female Foodie

INGREDIENTS

2 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup unsalted butter

1 cup packed light brown sugar>

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

4 oz Theo Chocolate Pure 70% Dark Chocolate, cut into chunks (1.33 bars)

1 cup packed mini marshmallows

36 square-sized store-bought graham crackers

7.5 oz Theo Chocolate Pure 45% Milk Chocolate squares, halved (2.5 bars)

INSTRUCTIONS 

Line two baking sheets with parchment paper.

Whisk together the flour, cinnamon, salt and baking soda in a medium bowl; set aside. Cream the butter, brown sugar and granulated sugar in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on medium speed for 15 seconds after each addition. Add the vanilla and mix until smooth. Add the dry ingredients and mix until combined. Fold in the dark chocolate and the marshmallows.

Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough into balls and place them close together on one of the prepared baking sheets. Freeze for at least 1 hour.

Preheat the oven to 400 degrees F.

Place the graham crackers side by side on the second prepared baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are puffed and just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of milk chocolate onto each hot cookie--be sure to really press the chocolate into the soft cookie so that when it melts, it puddles on the cookie and doesn't run off.

Pupper Cake

 

INGREDIENTS

Cake

1 cup a.p. flour

1 tsp baking soda

1/4 cup coconut oil, melted

1/4 cup applesauce*

1/4 cup peanut butter*

1/4 cup honey

1/3 cup pumpkin

1 large egg

1 tsp vanilla extract

"Frosting"

1/2 cup plain greek yogurt*

1/4 cup peanut butter*

2 Tbsp honey

DIRECTIONS

Cake

Preheat oven to 350ºF.

Prepare two 4x2 inch cake tins with cooking spray, set aside. 

In a medium bowl, whisk together flour and baking soda, set aside.

In a second bowl, whisk together coconut oil, applesauce, peanut butter, honey, pumpkin, egg and vanilla until thoroughly combined.

Pour wet ingredients over flour mixture, and gently stir with a rubber spatula until incorporated.

Pour batter evenly between the two prepared cake tins, and level the top of the batter.

Bake cakes on a baking sheet for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Remove from oven, and let cool in tins on cooling racks for 5 minutes before removing to finish cooling.

Icing

Whisk together greek yogurt, peanut butter, and honey until smooth. Keep cool in refrigerator until needed.

Assembly

When the cakes have completely cooled, level-off the tops with a serrated knife.

Place bottom layer cut side up, top with 1/3 cup frosting. Place top layer cut side down, and frost with remaining frosting.

Serve to your favorite pupper friends!

*Unsweetened is the ONLY way to go! Please do not give your canine friends ingredients with excess sugar, sugar substitutes like xylitol and other sugar alcohols. They are just not good ingredients to give to your doggos.

This is Puppa-Roni on her first birthday… she was in Pupper HEAVEN with this cake.

Citrus Crumb Bars

Lemon Crumb Bars

adapted from TastyKitchen

INGREDIENTS

Filling
2- 14 oz can sweetened condensed milk

1 cup lemon juice

Zest of lemon
0.5 tsp vanilla extract
0.5 tsp salt
Crumb

1.5 cups ap flour

1 cup oatmeal

1 cup brown sugar

2/3 cup melted butter

1 tsp baking powder

1 tsp salt

DIRECTIONS

Preheat the oven to 350ºF.

Combine milk, citrus juice and zest. Mix well and set aside.

Mix remaining ingredients until crumbly..

Press half of the dry mixture into a lightly greased 9x13 baking dish.

Pour the sweetened condensed milk mixture over top.

Finish by sprinkling remaining dry mixture over the top of the citrus filling, and gently press.

Bake for 25-30 minutes.

Cool completely then store in the refrigerator.

KEY LIME COCONUT CRUMB BARS

Key Lime Coconut Crumb Bars

INGREDIENTS

Filling
2- 14 oz can sweetened condensed milk

1 cup Key Lime juice

zest of Key Limes
0.5 tsp vanilla extract
0.5 tsp salt
Crumb

1.5 cups ap flour

0.5 cup oatmeal
1 cup flaked coconut

1 cup brown sugar

3/4 cup melted butter

1 tsp baking powder

1 tsp salt

DIRECTIONS

Same as above.

I first found this recipe a couple years ago, and instantly fell in love. I was going through a lemon phase, and this recipe filled my need for all things lemon. I doubled the sweetened condensed milk and juice from the original recipe because I needed it to have a little more zip. About a year later I went through a lime phase, and revamped this recipe to be my ultimate lime dream. I think this works best with citrus fruits that are zippy! Oranges might be too sweet to for this application. I'm not sure about grapefruit, because I'm allergic- but someone should try it and let me know! This recipe is fool proof, and easy!

Chrissy's Banana Bundt Bread

Recipe Source: Chrissy Teigen's Twitter
INGREDIENTS
2 cups mashed BROWN bananas (about 6)

4 eggs

2/3 cup canola oil

2 cups all-purpose flour
2 cups sugar

1 3.5 oz box vanilla instant pudding

1 tsp baking soda

1 tsp kosher salt

1 cup unsweetened shredded coconut
2.5 dark chocolate, chopped (optional)

DIRECTIONS

Preheat oven to 350ºF.

In a medium bowl, whisk together flour, sugar, pudding mix, baking soda, and salt.

In a large bowl, combine mashed bananas, eggs, and oil. 

Add dry ingredients into banana mixture, and combine. Gently fold in coconut. 

Pour batter into a greased and floured Bundt pan, and bake for 1 hour.

Test with a skewer or toothpick around minute 50.

Remove from oven, and let cool slightly. Use a butter knife to gently release from pan- don't forget inner circle, before flipping onto another plate.

Serve warmed up slices with a chunk of sweet-salty butter.

This is one of three ways that bananas should ever be consumed. The other two are: covered in ice cream & syrup, and Bluth's Original Frozen Banana- because there is ALWAYS money in the banana stand. All jokes aside, this is much like the banana bread that we all grew up with but better.
You look at it, and think, "that banana bread is pretentious AF." and then you taste it and realize that it is just a better version of your OG. The addition of vanilla instant pudding ups the moist factor, the shredded coconut brings a nice contrast that isn't nuts (imo- nuts are aways welcome to the party) and if you want to go hugely decadent, the chopped dark chocolate will do just that. Make this.

I did have to adjust Chrissy's recipe by baking this at 350ºF for the suggested time. I live at a high altitude, and the banana bread ended up heavy and gummy when baked at the suggested 325ºF, even after added an additional 20 minutes to the cook time.

Hawaiian Haystacks

INGREDIENTS
Coconut Rice
2 cans reduced fat coconut milk
2 cans* jasmine rice
*use the coconut milk cans to measure rice

Chicken Gravy
1 can coconut milk, divided
1 cup sour cream
2 cups shredded chicken**
2 Tbsp butter
1 Tbsp minced garlic
2 Tbsp flour
1 tsp salt
1 tsp fresh black pepper
1 tsp onion powder
1/2 cup whole milk

Toppings

Pineapple tidbits
Sliced black olives
Crunchy chow mein noodles
Shredded coconut
Slivered almonds
Shredded cheese
Shredded carrots

Mandarin orange segments
Frozen green pees, thawed
Diced bell peppers, green, red
Diced tomatoes
Diced green onions
Diced celery

**Make this as easy or involved as you like. Rotisserie chicken is delicious, and so is frozen chicken made in the instant pot and shredded. I guess you could even go the canned chicken route.

DIRECTIONS

In your rice maker, combine jasmine rice and coconut milk, and cook according to package directions. The rice will be moist, and has the potential to burn on the bottom.

In a medium bowl, combine 1/2 can coconut milk and sour cream. Whisk until combined and then set aside.

In a large sauce pan over medium heat, melt butter.

Add the garlic, continually moving garlic around until lightly browned. Add flour, and whisk in the pan for 1-2 minutes. The longer you cook this portion, the more flavor you will impart on your gravy.

Add salt, black pepper, and onion powder, milk, and half of the coconut milk.

Whisk until combined, and bring to a simmer.

Cook until gravy starts to thicken up, about 2-3 minutes.

Whisk in remaining coconut milk, and the sour cream.

Add chicken, and stir until the gravy has warmed through.

Place all of your toppings in individual bowls, or in rows on a sheet pan for people to pick their own toppings.

To Serve:

Bed of coconut rice, top with chicken gravy and pile toppings as high as your tummy will let you.

Classic Sandwich Bread by Lo's Kitchen

Recipe Source: Lo's Kitchen: Classic White Sandwich Bread
INGREDIENTS
2 1/2 cups water, 115º F
1 1/2 Tbsp Instant Yeast
1/3 cup Raw Honey*
1/4 cup Unsalted Butter, Softened
2 tsp Sea Salt
7 cups Bread Flour** + more as needed
OR
7 cups AP Flour
2 Tbsp Vital Wheat Gluten

DIRECTIONS
In stand mixer, mix water, yeast, honey, and 3 cups of flour***. Mix until combined. Cover with a clean tea towel, and let sit for 20 minutes. The mixture should almost double in size, and when stirred with have a "sponge-like" structure inside.

Add 2 more cups of flour, salt, and butter to your sponge mixture; and set your mixer to a low speed. Slowly incorporate the remaining flour in 1/2 cup increments.

When the dough seems soft, not too sticky, and is gently pulling away from the sides of the bowl, you have added enough flour. Knead for 10 minutes.

After kneading, round out the dough into a ball. Grease the bottom of a bowl, place dow in bowl, and cover. Let rise about 25-30 minutes, or until doubled in size.

Grease two 9x5 inch pans.

Punch down the risen dough to release air bubbles. Divide the dough in half. On a lightly flour surface, gently work dough into a tick rectangle (about 12x8") and fold into thirds- letter fold. Roll it up, and pinch the seams together, and gently thrown loaf on the work surface. Pinch seams down one more time, and gently roll against work surface to elongate the loaf. Repeat with other half of dough.

Place loaves in prepared pans, cover, and let rise for about 25 minutes, or until the peak of the loaf is just arching over the rim of the pan.

While dough rises, preheat oven to 375ºF.

Bake for 25 minute, or until bottoms are golden brown.

Remove from pans, and transfer to cooling rack. Generously lather the tops of loaves with butter.

Let cool completely before slicing.

*130 grams Yack's Unfiltered Honey

**1000 grams Lehi Mills Unbleached Turkey Flour.

    400g at sponge stage, remainder at second stage

**If using APF+VWG, add the vital wheat gluten at this stage.

Fruity Pebble Marshmallow Cookies

Recipe Adapted from: Momofuku Milk Bar: A Cookbook by Christina Tosi

INGREDIENTS
225 g unsalted butter, room temperature
200 g granulated sugar
150 g light brown sugar, packed
2 g vanilla extract
1 large egg
360 g all-purpose flour
2 g baking powder
1.5 g baking soda
5 g kosher salt
3 cups Fruity Pebble Crunch
65 g miniature marshmallows

DIRECTIONS 

In a medium-sized bowl, combine whisk together flour, baking powder, baking soda, and salt.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes until pale yellow in color.

Reduce the speed to low and add the dry ingredients. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over-mixing the dough.) Scrape down the sides of the bowl with a spatula.

Using a #40 cookie scoop (roughly 2 Tablespoons), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.

Heat the oven to 350°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 12-15 minutes (depending on your oven). The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.

Cool the cookies completely on the sheet pans before transferring them to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.