Apple Bundt Cake


Start to finish: 2 hours
Impresses: 12

For the cake:
1 cup butter (2 sticks), melted
1 cup sugar
1 cup brown sugar, lightly packed
2 teaspoons vanilla
2 teaspoons instant coffee
3 eggs
1 tablespoon buttermilk powder
3 cups flour
1½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups apples, peeled and grated

For the glaze:
3 cups powdered sugar
1 teaspoon instant coffee
¼ cup whole milk

For the cake:
Heat oven to 350 F and coat a bundt pan with baking spray.

In a large bowl, combine butter, sugar, brown sugar, vanilla, instant coffee and eggs.

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

Fold dry ingredients into wet in three batches, gently stirring to combine after each addition.

Fold in the grated apples. Pour into greased bundt pan and bake 55–60 minutes, or until a toothpick inserted comes out clean. 

Let cool in pan for 15 minutes before inverting on a cooling rack to cool completely.

For the glaze:
Whisk all ingredients together in a medium-sized bowl until smooth, but thick. If needed, whisk in additional milk 1 tablespoon at a time to reach desired consistency. 

Drizzle onto cake once completely cool.

Cinnamon Cookies with a Maple Peanut Butter Glaze

When work runs late and trick-or-treaters come early, turn to these fall glazed cookies that can be ready in 30 minutes or less. Starting with pre-made dough, these simple yet delicious cookies take the stress out of baking from scratch.

Start to finish: 35 minutes
Makes: 24

1 package precut sugar cookie dough
2. tablespoons ground cinnamon
2. tablespoons salted butter
¼ cup creamy peanut butter
1 teaspoon maple extract
2 cups white chocolate chips
½ cup half and half

Heat oven to package instructions and line two baking sheets with parchment paper.

Roll each pre-cut piece of cookie dough with a sprinkle of cinnamon into a ball. Place two-inches apart on prepared baking sheets.

Bake to package instructions — about 14 minutes.

Let cookies cool on baking sheet for two minutes before transferring to a wire rack.

While cookies cool, bring a pot with a few inches of water to boil and place a glass bowl on top to create a double boiler. Whisk in butter, peanut butter, maple extract and white chocolate chips until chocolate has melted — 5–7 minutes. Slowly whisk in half and half to create a consistency easy to drizzle.

Drizzle glaze over cookies. Serve immediately or let glaze set before storing in an airtight container.

Cobb-style Caesar

Start to finish: 40 minutes
Impresses: 2 for dinner; 4 as a side dish

1 cup French bread, cubed
2 tablespoons butter, melted
1 teaspoon garlic salt
½ cup Greek yogurt
½ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic
2 teaspoons black pepper
2 heads romaine lettuce, leaves removed and trimmed
2 eggs, hard boiled and quartered
¼ cup spring peas
½ cup shaved Parmesan cheese

Heat oven to 400 F and line a baking sheet with parchment paper.

Add bread cubes to prepared baking sheet and toss with butter and garlic salt. Spread out in a single layer and bake until browned, about 8–10 minutes. Set aside once toasted.

While bread toasts, make dressing. In a blender, combine yogurt, mayonnaise, Worcestershire, Dijon, lemon juice, garlic and black pepper until smooth. Set aside.

Arrange romaine lettuce leaves on a platter. Top with eggs, peas, Parmesan, croutons and drizzle with dressing.

Toss and serve.

Sweet, Sweet Potato Soldiers with Marshmallow Creme

Start to finish: 40 minutes
Impresses: 4

2 large sweet potatoes, washed and dried
1 tablespoon olive oil
2 tablespoons corn starch
½ teaspoon salt
1 tablespoon cinnamon
¼ cup sugar
2 tablespoons butter, melted

½ cup sour cream
½ cup buttermilk
½ cup marshmallow fluff
½ teaspoon flaky salt

Heat oven to 425 F.

Slice potatoes into quarters lengthwise and then into equally-sized sticks. Add sweet potatoes to a large
zip-top bag with olive oil and corn starch, close and shake until all fries are coated.

Arrange in a single layer onto two cookie sheets, sprinkle with salt and roast 25 minutes, flipping halfway through.

Mix together cinnamon and sugar in a small bowl.

Remove fries from oven and let cool 5 minutes before tossing in melted butter and cinnamon sugar.

For Marshmallow Creme Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ½ cup marshmallow fluff and ½ teaspoon flaky salt.

Honey-Lemon Glazed Salmon

Start to finish: 25 minutes
Impresses: 4

4 4-ounce salmon fillets
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
2 tablespoons honey

Heat grill to medium-high heat.

Spray salmon fillets lightly with cooking spray. Place on direct heat and grill 5 minutes.

While the first side is grilling, combine butter, lemon juice, lemon zest and honey in a small bowl.

Flip salmon and using a pastry brush, glaze the top with butter sauce. Grill an additional 3–5 minutes, or until the meat is light pink and flakes when pulled apart.

Drizzle with remaining sauce and serve. 

Cheddar-Stuffed Sliders

Start to finish: 30 minutes
Impresses: 4

2 tablespoons butter
1 tablespoon olive oil
3 yellow onions, thinly sliced
1 tablespoon sugar
1 pound 85/15 ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
4 ounces sharp cheddar, cut into 8 cubes
¼ cup brown mustard
¼ cup mayonnaise
8 mini pretzel buns
8 red lettuce leaves
Sliced pickles

Melt butter and olive oil together over medium-low heat in a large skillet. Add in onions and toss to coat. Sauté, stirring frequently until translucent. Reduce heat to low, stir in sugar and continue to cook until completely caramelized, a deep golden color, about 15 minutes. 

While onions cook, preheat grill to medium-high heat.

In a large bowl, combine beef, Worcestershire, garlic salt and pepper. Form mixture into 8 small patties by flattening into a disc, adding a cube of cheddar to the middle, folding the edges into the middle and flattening again into a patty that’s equal in thickness on the edges and in the middle.

Grill 4–5 minutes before flipping and grilling an additional 3–4 minutes, until juices run clear and cheddar starts to melt out of the patty.

In a small bowl, mix together mustard and mayo.

In final minutes of grilling, add buns, cut-side down, to the grill to warm.

Remove patties and buns from the grill.

To assemble: Add one tablespoon of the mustard-mayo sauce to the bottom bun, top with lettuce, patty, caramelized onions, pickles and top bun.

Serve immediately.

Rustic Blueberry Scones

Start to finish: 1 hour
Makes: 12 large scones or 16 smaller ones

2 cups flour
½ cup raw sugar, plus more for the top
2 teaspoons baking powder
1 teaspoon salt
½ cup (one stick) unsalted butter, diced and very cold
¼ teaspoon vanilla paste
½ cup heavy cream, plus extra for brushing
1 cup fresh blueberries, rinsed and dried

In a food processor, pulse together flour, sugar, baking powder and salt. 

Add in cold butter and vanilla paste and pulse until a fine meal forms. 

Drizzle in heavy cream and pulse until a loose, crumbly texture forms.

Flour a clean surface and remove dough from processor. Fold in fresh blueberries and split dough into two mounds. Form each mound into a round disc — about 8 inches around and 1½-inches thick. 

Wrap each disc individually with plastic wrap and place in the freezer for 15 minutes.

Heat oven to 400 F and line two baking sheets with parchment paper. Set aside.

Unwrap dough and place back onto floured surface. Cut each disc into 6 wedges for large scones or 8 for smaller ones. 

Place scones about 2-inches apart on prepared cookie sheets. Brush with heavy cream and sprinkle with extra sugar.

Bake for 13–15 minutes or until golden.

Let cool on baking sheet for 2 minutes before transferring to a baking rack to cool completely before serving.

Creative Caffeinations

Six luscious ways to spice up your morning (or anytime) cup of joe.

Sundae times
This is one to write home about. Plop two scoops of ice cream — we’re partial to traditional vanilla — into a low glass and top with four ounces of hot, strong coffee. Sip with a thick straw or enjoy with a spoon.

Ice, ice, breve
Brew a pot of your favorite coffee, chill and then pour into ice cube trays. Once frozen, pop them out, fill your vessel of choice and top with half and half for an iced coffee that won’t get watered down.

The caveman
For a cup that will keep you full until lunch, blitz together eight ounces of warm coffee and one tablespoon of butter in a blender (careful, hot liquids expand, so make sure to have plenty of room in the blender or use a milk frother for this step) for 20–25 seconds or until frothy. Add in a splash of vanilla extract and drizzle of honey if you’re feeling extra sweet.

Crema crema
A toasty (in more ways than one) take on the traditional Vietnamese-style coffee. Pour a healthy tablespoon of sweetened condensed milk into your mug, stir and sprinkle with a dash of cayenne for a real kick start.

Whip it
Ribbons of freshly whipped cream take the place of creamer for a subtly sweet take on the classic. Whip together heavy cream and a sprinkling of sugar until airy peaks form, then top your cup with a dollop or swirl in a spoonful.

Cocoa au lait
Recover from a tough workout with a jolt or just enjoy the benefits of mocha madness. Fill a to-go cup with ice and pour in equal parts chocolate milk and iced coffee.

Scotcharoo Coffee Sammies

Start to finish: 1 hour 45 minutes
Makes: 12 sammies

5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream

Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips 

Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.

In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.

Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.

Fold in walnuts, butterscotch chips and chocolate chips.

Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.

Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely. 

To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.

If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.

Chicken, Spinach and Tomato Mac n’ Cheese

Start to finish: 35 minutes
Impresses: 1

For the mac:
16-ounce box elbow macaroni
1 tablespoon olive oil
½ cup (1 stick) unsalted butter
½ cup flour
4 cups whole milk
½ teaspoon garlic salt
4 ounces The Creamery Pepper Jack Cheese, shredded
8 ounces Cache Valley Creamery Sharp Cheddar Cheese, shredded
4 ounces Cache Valley Creamery Monterey Jack Cheese, shredded
2 cups roasted chicken, diced
2 cups fresh spinach
½ cup sundried tomatoes, thinly sliced

For the topping:
¼ cup unsalted butter
2 cups panko bread crumbs
1 teaspoon parsley flakes
¼ teaspoon garlic salt

For the mac:
Bring a pot of water to a boil and cook macaroni 1 minute shy of package instructions. Drain, toss in olive oil and set aside.

Return the pot to the stove over medium heat. Add butter to melt. Whisk in flour until absorbed by the butter to create a roux.

While continuing to whisk, slowly pour in the milk to ensure the mixture fully incorporates and is free of lumps. 

Reduce heat to medium-low and add in garlic salt. Cook to thicken while constantly whisking, about 5 minutes.

Remove pot from heat and stir in cheeses until fully combined and melted. Return noodles to pot and add in chicken, spinach and sundried tomatoes. Stir to combine.

Serve immediately by dishing into bowls and topping with bread crumbs.

For the topping:
Bring a skillet to medium-low heat. 

Add butter to melt then stir in panko, parsley flakes and garlic salt.

Toast, stirring constantly, until browned and aromatic, about 5 minutes. 

Set aside until ready to top the mac n’ cheese. 

Cheeseburger Flatbread

Start to finish: 45 minutes
Impresses: 4

2 tablespoons unsalted butter
1 white onion, thinly sliced
½ pound ground beef
2 flatbread pizza crusts
1 cup The Creamery Colby Jack Cheese, shredded
¼ cup thousand island dressing
½ cup dill pickles, chopped

Bring a skillet to medium-low heat. Add in butter to melt.

Once butter has melted, add in onions and toss to coat. Cook slowly, stirring constantly until translucent and caramelized — about 18–22 minutes.

While the onions caramelize, brown the hamburger. Drain and set aside.

Heat oven to 450 F and line a sheet pan with parchment paper.

Set flatbread crusts on sheet pan. Build pizzas by dividing onions amongst crusts and top with hamburger, then cheese. 

Bake 10–12 minutes or until the bottom has crisped and cheese has melted.

Remove from oven and drizzle with thousand island and chopped pickles. Slice and serve.

Churro Cheesecake

Start to finish: 1 hour 30 minutes
Impresses: 1 9-inch cheesecake

2 cups graham cracker crumbs
8 tablespoons butter (1 stick), melted
1 tablespoon cinnamon
1¼ cups sugar, divided
4 8-ounce blocks cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup Mexican crema
4 eggs

Heat oven to 325 F.

Mix together graham cracker crumbs, melted butter, cinnamon and ¼ cup sugar in a large bowl until combined. 

Press graham mixture into the bottom of the springform pan, using the bottom of a measuring cup to evenly distribute and press into the sides. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together remaining sugar, cream cheese, vanilla and cinnamon on medium-high speed until fluffy, about 4–5 minutes. Scrape down sides of bowl and add in crema. Beat to combine. 

With mixer on medium-low speed, add in eggs one at a time until combined.

Pour mixture into pan over crust and bake 50–60 minutes or until top is golden and a toothpick inserted in the center comes out clean.

Cool completely before topping with raspberries and slicing.

Special tools: 9-inch springform pan

Steak N' Egg Burritos

Start to finish: 10 minutes
Impresses: 2

2 tablespoons light-roast coffee, ground
1 teaspoon paprika
1 tablespoon kosher salt
8-ounce sirloin steak
¼ cup butter
1 russet potato, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
½ red onion, diced
2 tablespoons vegetable oil
4 eggs
¼ cup milk
1 cup pepper jack cheese, shredded
4 large flour tortillas

Combine ground coffee, paprika and salt in a small bowl. Rub seasoning on both sides of steak. Let set at room temperature until ready to cook.

Add 2 tablespoons butter to a heavy-bottomed skillet over medium heat.

Once melted, add in potatoes, stirring to coat all potatoes with butter. Cover with a lid and let steam 5 minutes, stirring halfway through. 

Remove lid and add in peppers and onion. Stir to coat and let cook until potatoes are fork tender and onions translucent, about 8-10 minutes.

Remove from pan and place pan back on burner.

Raise heat to high and pour in oil. Place steak in hot pan and let sear — 3 minutes on each side for steak done medium temperature. 

Remove steak and let rest.

Wipe out pan and turn heat to medium-low. Add in remaining butter. 

Beat together eggs and milk and pour into pan once butter is melted. Scramble until eggs are soft set. Remove from heat.

Slice rested steak across the grain and start building your burritos. Place equal amounts potatoes, steak, eggs and cheese on each tortilla. Roll up by folding in the sides and the top. Pull the top and filling toward you before rolling taught.

Toast or serve as is.

Prepping ahead?
Prepared burritos can be wrapped in paper towels and stored in a zip-top freezer bag for up to a month. To reheat, place wrapped burrito on a microwave safe plate and cook for 3 minutes. Let stand 1 minute before removing paper towel and enjoying. Careful: Filling will be hot.

Ginger Cupcake with Matcha Buttercream

Start to finish: 1 hour 30 minutes

Makes: 24 cupcakes

For the cupcakes:
1 cup (2 sticks) butter, softened
1½ cups brown sugar, packed
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1½ cups whole milk
3 cups flour
¼ cup crystallized ginger, minced

For the buttercream:
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon matcha tea powder

For the cupcakes:
Heat oven to 350 F and fill 2 cupcake pans with paper liners. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until fluffy, about 3 minutes.

Beat in the eggs, yolks and vanilla before scraping down the bowl edges. Add in baking powder, baking soda, salt and ground ginger and beat to combine. Add in the milk and flour in 3 parts, ending with the flour, until fully combined. Stir in crystallized ginger.

Scoop ¼ cup batter into each liner in the prepared pan. Bake 22–24 minutes or until tops are slightly golden and a toothpick comes out clean when inserted in the middle.

Let cool in the pan for 10 minutes before placing each cupcake on a rack to cool completely before frosting.

For the buttercream:
Add butter and vanilla to the bowl of a stand mixer fitted with a paddle attachment and beat on high until fully combined, about 5 minutes.

Scrape down the bowl and add in powdered sugar, 1 cup at a time, cream and matcha powder. Beat until fully combined and fluffy — about 1 minute. 

Frost completely cooled cupcakes with a pastry bag or offset spatula. 

French Toast Casserole

Start to finish: 10 minutes
Impresses: 2

For the French toast:
1 loaf French bread 8-ounce block cream cheese, softened
2 tablespoons sugar
3 teaspoons vanilla extract
8 eggs
2¼ cup whole milk
¼ teaspoon cinnamon
⅔ cup packed brown sugar

For the streusel: 
⅓ cup packed brown sugar
⅓ cup flour
6 tablespoons butter
½ teaspoon of cinnamon

For the French toast:
Slice the bread into bite sized pieces and put in a gallon-sized, zip-top bag.

Using a mixer, beat together cream cheese, sugar and ¼ teaspoon of vanilla extract. Pour into bag with bread.

Beat together remaining vanilla, eggs, milk, cinnamon and brown sugar. Pour over bread mixture. Close the bag and store in the fridge overnight or for a minimum of 3 hours.

For the streusel: 
Using a mixer, beat together brown sugar, flour, butter and cinnamon and pour in a different bag.

Seal and store overnight in the fridge.

The morning of:
Heat oven to 350 F and grease a 9-by-13 pan with butter or non-stick spray.

Pour bag of French toast evenly in prepared dish and top with streusel mixture.

Bake uncovered for 45–55 minutes or until golden brown.

Mocha Granola

½ cup butter, melted
½ cup maple syrup
1 tablespoon instant espresso powder
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon vanilla
3 cups rolled oats
1 cup slivered almonds
1 cup chocolate-covered coffee beans

Heat oven to 300 F and line a baking sheet with parchment paper.

In a large bowl, mix together butter, syrup, espresso powder, cocoa powder, salt and vanilla until combined. Stir in oats and almonds.

Pour onto prepared baking sheet and bake 30-35 minutes, stirring every 10 minutes.

Let cool and stir in coffee beans. Store in an airtight container and serve with yogurt or milk.

Apple Butter Waffle Topped with Stewed Apples


Start to finish: 35 minutes
Impresses: 4; 2 waffles each

For the stewed apples:

1 pound golden delicious apples
2 tablespoons butter
¼ cup brown sugar
1 tablespoon cinnamon

For the apple butter waffle:
1½ cups water
4 tablespoons butter, melted
2 eggs
½ cup apple butter
2⅓ cups No-fail Waffle Mix

For the stewed apples:

Peel and core apples, then cut into ¼-inch slices.

Bring a cast iron skillet or Dutch oven to medium heat and add butter to melt. Toss in sliced apples, brown sugar and cinnamon. Cook, stirring constantly, until apples soften, about 20 minutes.

While apples cook, prepare waffles.

For the apple butter waffle:
Bring a waffle iron to medium-high heat.

Combine water, butter, eggs and apple butter in a large bowl. Add in waffle mix and whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Crescent Cinnamon Rolls

Start to finish: 40 minutes
Makes: 8 rolls

For the cinnamon rolls:
1 can crescent rolls
½ cup (1 stick) butter, softened
1 tablespoon cinnamon
½ cup brown sugar, lightly packed

For the frosting:
1 8-ounce block cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

For the cinnamon rolls:
Heat oven to 350 F and butter a round cake pan.

Unroll crescent roll dough onto a lightly floured surface. Layer each triangle slightly over the other in a two-by-four rectangle. Press to seal all edges together.

In a small bowl, mash together butter, cinnamon and brown sugar. Spread over crescent roll dough — edge to edge. 

Starting on the long edge, tightly roll dough into a log and press to seal the edge. Using a serrated knife, slice into eight equal rounds. 

Place in prepared cake pan, rolls touching, and bake 18–20 minutes or until golden.

For the frosting:
While the rolls bake, beat together cream cheese, powdered sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. 

Add in milk as needed to slightly thin the mixture. 

Once rolls are baked, let cool 5 minutes before coating in frosting.

Peanut Butter & Dark Chocolate Energy Bars

Start to finish: 1 hour 30 minutes
Makes: 12 

2 cups quick oats
1 cup wheat germ
½ cup flaked or shredded coconut, unsweetened
½ cup flax meal
1½ cups peanut butter
½ cup honey
1 teaspoon vanilla
½ cup dark chocolate chips
2 tablespoons butter

Line a 13-by-9-inch baking dish with parchment paper. Set aside.

In a large bowl, stir quick oats, wheat germ, coconut, flax meal, peanut butter, honey and vanilla until evenly distributed and mixture becomes thick. If you’re noticing that the mix isn’t holding together, add another ¼ cup of peanut butter and pour in a little more honey. Or, if it seems to be too gooey to hold together, add more oats. Once you’ve mixed the ingredients, press evenly into prepared dish and refrigerate for 1 hour. Once set, cut into bars.

In a small microwave-safe bowl, melt together chocolate chips and butter, stirring every 30 seconds, until melted. Using a fork, drizzle chocolate over bars and place in the fridge until chocolate has hardened — about 15 minutes.

Store in an air-tight container in the fridge for up to 2 weeks.

Oven Baked Eggs

Start to finish: 15 minutes
Impresses: 4

8 eggs
1/2 cup half and half
1/2 cup Parmesan cheese,
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Heat oven to 375 F.

Place a medium-size, high-sided, oven-proof skillet over medium heat.

Beat together eggs, half and half, Parmesan, salt and pepper.

Add butter to the skillet and let melt. Pour in egg mixture.

Using a rubber spatula, gently scrape down edges and lift edges to let unset eggs flow into the bottom of the skillet.

Once the bottom is set, place in the oven.

Bake 8-10 minutes or until set.

Slice and serve.