Recipe Of The Day

• 1/2 cup unsalted butter – room temperature
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 cups all purpose flour
• 1 lemon – zested
• 10 amaretti cookies – crushed, divided
• 5 tablespoons milk
• 1 cup confectioners sugar
• 1 tablespoon milk
• 1 tablespoon Nutella

1. Place butter and sugar into the bowl of your stand mixer and mix together until mixture is light and creamy. Add in eggs one at a time and mix thoroughly after each one. Add pumpkin puree, flour, lemon zest, 8 amaretti cookies and milk. Mix until well combined.
2. Preheat oven to 350 degrees. Spray muffin pans/molds with cooking spray. Evenly distribute mixture into muffins pans/molds. Bake for approximately 35-45 or until it passes the toothpick test.
3. Transfer muffins to cooling rack to cool. WHILE muffins are cooling prepare glaze. To a small bowl add: confectioners sugar, milk. Whisk together to combine. Add Nutella and continue whisking until smooth and creamy.
4. Drizzle glaze over tops of muffins and garnish with remaining crushed amaretti cookies.

Ingredients:

Directions:

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Imperial Sugar Light Brown Sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup canola oil
• 2 large eggs
For the crumb topping
• 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/3 cup Imperial Sugar Light Brown Sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups all-purpose flour
For the glaze
• 1/4 cup confectioners' sugar
• 1 teaspoon milk

Instructions

• Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
• To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
• In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
• In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
• To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
• When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
• Allow glaze to set before serving.

Ingredients

• 2 cups rolled oats (gluten free if needed)
  1 1/2 cup brown rice krispies
  1/4 cup shredded unsweetened coconut
  1/4 cup whole roasted almonds, roughly chopped
  1 tablespoon chia seeds
  1/4 teaspoon salt
  1/2 cup peanut butter or almond butter (I typically use peanut butter)
  1/2 cup honey
  1 1/2 teaspoon vanilla
  1 (rounded) cup fresh blueberries or 3/4 cup dried blueberries
  Greek Yogurt Coating
  1 tablespoon water
  1 teaspoon vanilla extract
  1/2 teaspoon gelatin
  1/4 cup greek yogurt
  1 tablespoon honey
  pinch of salt
  2 cups powdered sugar

Instructions

1. *Skip this step if you are using dried blueberries. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and let cool.
2. Line an 9x13 square Pyrex pan with wax or parchment paper.
3. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
4. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
5. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1 hour. Cut into 9-12 bars and return to the freezer.
6. Make the greek yogurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
7. In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.
8. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.
9. Line a baking sheet with wax paper or a silpat. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, about four hours or overnight (I left mine overnight). Cover the remaining yogurt coating with plastic wrap until ready to use again.
10. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight (I left mine overnight).
11. Once the bars are completely dry, store in an airtight container at room temperature.

Ingredients

• 12 tablespoons sugar                                        
• 14 tablespoons all purpose flour                     
• 6 1/2 tablespoons unsweetened cocoa powder                      
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 medium apple peeled and chopped              
• 1/2 cup low fat milk                                                                        
• 1/4 cup vegetable oil                                      
• 1 teaspoon vanilla
• 1/2 cup boiling water
• 2 tablespoons nutella                                       

Instructions

ingredients

• 4 egg yolks
• 4 egg whites, beaten, with a few drops of vinegar, to stiff peaks
• 1/2 liter of warm milk
• 125 grams of unsalted butter, melted, then cooled slightly until just warm
• 140 grams of powdered sugar
• zest of half a lemon
• 112 grams of all-purpose flour
• 1 vanilla bean, cut in half with seeds scraped

method

• Preheat oven to 350 degrees F. Prepare 8-inch square pan by greasing with butter and lining parchment paper that hangs over two sides, greasing the parchment paper as well, for easy removal. Separate egg yolks from whites into two separate bowls.
• Starting with the yolks, add the powdered sugar and scrape vanilla bean seeds into it, then beat with a hand held mixer for about five minutes. Mixture should be very pale and thick, and when you lift the beaters, it should look like a “ribbon” folding over itself.
• Add zest of lemon and mix until incorporated. Pour all of butter into the egg yolk mixture, then mix with electric hand held beater until fully incorporated and mixture starts to thicken slightly again. Gradually add in some of the warm milk, a third of it at a time, mix until incorporated, until all the milk has been added, then sift the flour over the mixture and mix on medium speed, until incorpoarated. Do not over-mix.
• Wash beaters, or use another set of clean beaters, to whip up egg whites to stiff peaks when beaters are lifted from egg whites. Fold into the batter with a spatula, quickly but gently, being careful not to over-mix or deflate the whites. Pour into prepared pan and bake for ten minutes at 350 degrees F, then lower heat to 325 degrees F, without opening door, continuing to bake for 50 minutes more, or until toothpick test comes out clean.
• Cool completely on wire rack, leaving it in its pan, then cover with a plastic wrap and cool in refrigerator for at least 3 hours, or overnight. Unmold and cut into equal pieces, dusting each piece with powdered or confectioner’s sugar, and then, if desired, topping each slice with some whipped cream and frosted green grape.

Ingredients:

Directions: