No-Bake Nutella and Pretzel Cookies (From: The Kitchen Witch)

• 1 cup sugar
• 1/2 cup whole milk
• 1/2 cup unsalted butter
• pinch of salt
• 3/4 cup Nutella
• 1 teaspoon vanilla
• 2 cups quick cooking oats
• 1 cup pretzels, broken into small pieces

In a large sauce pot over medium high heat, bring sugar, milk, butter and salt to a boil. Boil for 1 minute. Remove from stove, add Nutella and vanilla, stirring until smooth.

Fold in oats and pretzels. Let cool for 2-3 minutes until it starts to hold together. Drop onto wax paper, and let cool completely.

Vanilla Chai Cupcakes (From: The Novice Chef)

For the cake:

• 1 stick (1/2 cup) butter
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1/2 quantity chai spice mix (recipe to follow)
• 1 1/4 cups plain flour, sifted
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon apple cider vinegar

Chai Spice Mix

• 1 1/2 teaspoon ground cardamom
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon ground nutmeg

For the Vanilla Chai Buttercream:

• 2 stick (1 cup) butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• 1/2 quantity chai spice mix
• 1-2 tablespoons cold milk, if needed

Mix spices together in small bowl, meanwhile preheat an oven to 325.

Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in half the quantity of chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar and mix into the batter.

Spoon into prepared cupcake cases until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.

For buttercream:

Beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add cold milk until the desired consistency is reached. Pipe on to cooled cupcakes.

Crispy Smashed Potatoes (From: The Jey of Cooking)

• Baby Yukon Gold Potatoes (I used baby red)
• 3/4 Cup Water
• Olive Oil, for drizzling
• Salt and Pepper, to taste
• Fresh Chives, chopped
• Shredded Parmesan Cheese, to taste

Preheat oven to 450.

Place the potatoes on a rimmed baking sheet and add the water.  Cover the baking sheet tightly with foil to allow the potatoes to steam.  Cook for 25-30 minutes, until soft.

Take the potatoes out of the oven and remove the foil.  Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.

Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated.  Using the bottom of a plate, lightly smash the potatoes.  Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.

Return to the oven and cook 15-25 minutes, until crisp.

Chicken Broccoli Stir Fry (From: Hugs & Cookies)

• 2 chicken breasts
• 1/2 c. corn starch
• 2 c. broccoli
• olive oil
• 2 T. sesame oil
• 1 c. pineapple chopped
• 1.4 c. teriayki sauce
• 1/4 c. pineapple juice

Cut chicken into small pieces, place in a ziplock bag. Pour in cornstarch and shake until evenly coated. Add sesame oil, and shake around.

Heat oil in pan until hot, add chicken cook for 5 minutes then add broccoli along with 1/4 cup of water ( if using frozen broccoli do not add water.) Once chicken and broccoli cooked through add pineapple, juice, and teriyaki sauce.

Serve over rice.

Blood Orange Bars (From: Chocolate Moosey, Originally From: Eating Out Loud)

• 3/4 cups unsalted butter
• 1/3 cup sugar
• 1 1/2 cups flour
• pinch of salt

• 1 1/2 cups sugar
• 3 eggs
• 2/3 cup juice, mostly blood orange with some lime
• 2 Tablespoons zest, mostly blood orange with some lime
• 2/3 cup flour
• 1-2 Tablespoons powdered sugar

1. Preheat the oven to 350F. Have a 9×9 pan ready.
2. In a large bowl, beat together the butter and sugar until light and creamy. Gradually beat in the flour and salt. Press the mixture into the bottom of the pan. Bake for 20 minutes or until lightly golden. Set aside to cool. If you don’t let the crust cool, the filling will melt into it.

1. Whisk the sugar and eggs until blended, then add juice, zest, and flour. Return to the oven and bake 30-35 minutes or until set. Allow to cool. Before serving, sprinkle with powdered sugar.

Caramel Toffee Crunch Cheesecake (From: Tide & Thyme, Originally From: Yammies Noshery)

For the crust:

• 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
• 1/2 cup toffee bits
• pinch of salt
• 1/4 cup granulated sugar
• 1/2 cup butter (1 stick), melted
• 3/4 cup mini chocolate chips

For the cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 1/2 cups sugar
• 1 tablespoon vanilla
• 1/4 cup caramel sauce
• 4 eggs, room temperature

For the topping:

• 1 cup whipping cream
• 3 tablespoons powdered sugar
• 2/3 cup caramel sauce
• 1/2 cup toffee bits, plus more for garnish

For the crust, preheat the oven to 325º. Combine everything except the chocolate chips in a large bowl. Press into a 9-inch springform pan. Push all the way up the sides and press in firmly using the bottom of a drinking glass or measuring cup. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Put in freezer to chill while you prepare filling.

For the filling; in the bowl of a stand mixer fitted with a paddle attachment cream cheese, sugar, and sour cream on medium speed for 3 minutes. Add the vanilla extract and caramel sauce, and mix on medium speed for another minute. Reduce speed to low and add the eggs, one at a time, and mix until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly. Remove from the oven and cool on a cooling rack on the counter for 2 hours before placing in refrigerator. Refrigerate for 6 hours or overnight.

To top the cheesecake; in the bowl of a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the powdered sugar, and continue whipping on high until stiff peaks form.

In a medium bowl, combine the caramel and 1/2 cup of toffee. Place toffee mixture on top of the chilled cheesecake, and carefully spread out using an offset spatula. Pipe some whipped cream along the edge and garnish with more toffee bits.

Chili Soup (Adapted From: MOP’s Mom Julianna)

Wickedly Good Chocolate Toffee Cookie (Slightly Adapted From: Making Memories)

• 1 cup butter, softened
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3/4 cup mini chocolate chips
• 1/2 cup toffee pieces

Biscoff Chocolate Chip Cookies (From: Kirbies Cravings)

• ½ cup unsalted butter, at room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup Biscoff spread
• 1 egg
• 1 tsp. vanilla
• 1 ½ cups flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup chocolate chips

Preheat oven to 350F.

Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and Biscoff.

In a separate bowl, mix the flour, baking soda, and salt. Then add into the wet mixture until just combined. Fold in the chocolate chips.

Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.