Compiled Recipe – Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

* 1 ½ cup butter
* 1 cup white sugar
* 1 cup brown sugar
* 3 medium eggs
* 2 tsps. vanilla extract
* 4 ¼ cups all-purpose flour
* ½ tsp. semi-sweet chocolate chips
* 1 cup peppermint candies, coarsely crushed

1) Preheat oven to 375°F.

2) In the mixer, cream butter until soft then add sugars. Beat until smooth and fluffy.

3) Add eggs, one at a time, beating well after each addition. Stir in vanilla.

4) In a bowl, sift the dry ingredients together. Add to the creamed mixture.

5) Fold in the chocolate chips and candies.

6) Drop or scoop cookie dough on baking sheets, 1 to 2 inches apart.

7)  Bake for 10-12 minutes.



Compiled Recipe – Chocolate Coconut M&M Brand Macaroons

Chocolate Coconut M&M Brand Macaroons

* 3 large egg whites
* ½ cup sugar
* 1 package (14 oz.) sweetened flake coconut
* ½ cup M&M’s Brand Baking Bits Minis

1) Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or nonstick baking liners. Position the oven racks at the top and lower third of the oven.

2) Stir together the egg whites, sugar and coconut in a large bowl until the coconut is evenly moistened. Gently fold in the Baking Bits until they’re just incorporated.

3) Scoop the coconut mixture onto the prepared baking sheets by the tablespoon. Bake for 20-22 minutes or until the coconut is golden brown and the cookies hold together. Allow the cookies to cool before removing them from the baking




Compiled Recipe – Caramel Apples

Caramel Apples

* 1 cup sugar
* ¾ cup heavy cream
* ½ cup unsalted butter
* ½ tsp. salt
* ¼ cup heavy cream
* ½ tsp. vanilla extract
* 8 apples

1) Attach a candy thermometer to a medium, heavy bottomed saucepan. Add sugar, ¾ cup heavy cream, unsalted butter and salt.

2) Whisk and cook over high heat until temperature registers 246◦F (firm ball stage). Turn heat off and carefully add ¼ cup heavy cream and vanilla extract.

3) Dip prepared apples into mixture, turning to coat and letting excess drip off. Use a teaspoon to baste hard-to-reach spots. Coat bottoms with preferred toppings, pressing firmly to adhere.


Compiled Recipe – Avocado Popsicles

Avocado Popsicles

* 1 cup water
* ½ cup sugar
* 1 medium avocado
* ¼ cup lime juice
* 1 tsp. vanilla

1) Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.

2) Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)



Compiled Recipe – Crepe Cake

Crepe Cake

* 1 ½ cup all-purpose flour
* 3 tbsp. sugar
* 1 tsp. baking powder
* ¼ tsp. salt
* 3 large eggs
* 2 ¼ cups milk
* ½ tsp. vanilla
* 2 tbsp. butter, melted
* 2 cups whipping cream
* ½ cup confectioners’ sugar, sifted

1) Make the crepe cake: Whisk all dry ingredients in a bowl until well-combined. Whisk together wet ingredients until well combined. Pour wet ingredients into dry ingredients and mix well. Cover with plastic wrap. Allow to rest for at least 1 hour or overnight.

2) Heat an 8-inch non-stick pan and slightly oil the surface. Wipe off excess oil with a paper towel.

3) Pour about 3 to 4 tablespoons crepe batter into the pan and spread evenly on the bottom by swirling the pan to make the crepe as thin as possible.

4) Cook crepe until slightly golden but still moist and tender, about 30 to 45 seconds. (Note: There is no need to flip the crepe to cook the other side.) Remove from pan gently with a spatula and lay on a baking tray or a large plate.

5) Repeat with the rest of the batter. Place a piece of parchment paper between each crepe. Allow to cool completely.

6) Make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium speed. Gradually add sugar, 1 tablespoon at a time. Whip until soft peaks form .


Compiled Recipe – Homemade Lollipops

Homemade Lollipops

* 1 cup sugar
* 1/8 cup light corn syrup
* 1/8 cup water
* ¼ tsp. vanilla extract or your choice of gel food flavoring and coloring

1) Prepare all ingredients and lollipop sticks. Place a silicon mat on a flat surface or line two cookie sheets with silicone-lined parchment paper. If using parchment paper, lightly brush or spray with oil. Set aside. Place more parchment paper on a baking sheet for finished lollipops.

2) In a small saucepan, stir together sugar, light corn syrup, and water. Place over medium heat and bring to a boil. Lower heat and let simmer, without stirring, until the hard-crack stage or a candy thermometer reads almost 300 F. Remove from heat; stir in flavoring and any food coloring if using until well blended.

3) Working quickly and using a metal spoon, pour candy mixture by the tablespoonful, placing 3 circles about 2 inches apart. Immediately place a lollipop stick into the hardening candy by twisting the tip of the stick in the candy to coat it. Let harden, about 5 minutes or until just hard enough to be lifted off the silicone mat without bending and transfer to the prepared baking sheet with parchment.

4) Repeat with remaining candy mixture, keeping the pan over low heat to prevent from hardening. If decorating, immediately top each lollipop with sprinkles or stir in gel food coloring into candy before adding lollipop stick. Wrap in plastic or cellophane, and store in airtight containers.




Compiled Recipe – Cream Cheese Leche Flan

Cream Cheese Leche Flan

* 1 cup sugar
* ½ cup or 4 oz. cream cheese
* 1 (300 ml) can condensed milk
* 300 mL water (you can use the can of condensed milk to measure)
* 6 medium sized eggs
* 1 tsp. vanilla

1) Preheat oven to 350°F.

2) Heat sugar in a saucepan without stirring. Allow the sugar to caramelize slowly and evenly by swirling the pan. When the melted sugar has reached a dark amber color, pour it into an 8-inch cake pan and coat the bottom and sides. Use a thick pot holder while doing this because the caramel is very hot and will make the cake pan hot as well. Allow the caramel to cool until it has hardened.

3) Combine eggs, condensed milk, water, cream cheese and vanilla. Whisk until well combined. You can also use a hand mixer, immersion blender, or a regular blender. Strain egg and cream cheese mixture straight into the cake pan with the hardened caramel.

4) Place the cake pan in an oven-safe dish or pan and fill the pan up with water until it comes halfway through the cake pan. Place in the oven and bake for 1 hour and 20 minutes.

5) Remove from the oven and let cool on a baking rack. Run a knife around the edges and invert the leche flan onto a large serving plate.



Compiled Recipe – Iced Coffee Frappe

Iced Coffee Frappe

* 1 ½ cup double strength coffee, chilled (4 tbsp. coffee per 6 ounces or 1 ½ cup cold brew coffee concentrate)
* ½ cup low fat milk
* 2 tbsp. sugar
* 1 ½ cup ice, plus more, if desired
* whipped cream (optional)
* chocolate sauce (optional)

* In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend. Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.


Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


Compiled Recipe – Caramel Ice Cream Sundae

Caramel Ice Cream Sundae

* 1 cup sugar
* 6 tbsp unsalted butter, cubed
* ½ cup whipping cream
* 1 ½ tsp instant coffee powder
* 1 pinch salt

1) Heat sugar in a heavy bottomed saucepan over medium low heat until melted and deep amber in color, about 8 to 10 minutes. (Note: Don’t mix the sugar; simply swirl it around the pan by tilting the handle.) Once melted, Remove from heat then immediately add whipping cream; whisk to combine.

2) Stir in instant coffee powder and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or airtight glass jar or pour over ice cream scoops.