Coconut-Caramel Shortbread Bars

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Start to finish: 7 hours; 1 hour active; 6 hours inactive
Impresses: 16

Ingredients
1 roll prepared sugar cookie dough
2 cups granulated sugar
½ cup water
4 tablespoons butter, diced
1 teaspoon vanilla extract
½ cup Original Oat Dairy Plus Milk Blends (can also use Original or Vanilla Almond)
2 cups dark chocolate chips
1 cup shredded coconut

Method
Heat oven to 350 F and line a 9-by-13-inch baking pan with parchment paper.

Remove prepared cookie dough from package and evenly press into the bottom of the baking pan. Bake 18–20 minutes or until edges are brown and center is set.

While the cookie bakes, make caramel.

Combine sugar and water in a heavy-bottomed saucepan over medium-high heat. Stir constantly until sugar is dissolved. Let boil until the mixture starts to brown. Once a light amber, immediately remove from heat.

Using a wire whisk, mix in butter and vanilla until combined. Slowly whisk in Original Oat Dairy Plus Milk Blends until combined. Set aside until ready to assemble bars.

Once sugar cookie base is cooked, sprinkle dark chocolate chips and shredded coconut on top. Pour caramel on top. Using a flat spatula, gently spread caramel from edge to edge. Chocolate will begin to melt.

Return to oven and bake another 15–18 minutes or until edges are browned and bubbling. 

Cool completely on a wire rack at room temperature before transferring to the refrigerator and chill at least four hours before cutting into bars and serving. Store bars in an airtight container in the refrigerator.

Elvis-Style Overnight Oats

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Start to finish: Active 15 minutes; Inactive 8 hours
Impresses: 1

Ingredients
1 overripe banana, sliced
2 tablespoons brown sugar
2/3 cup whole milk
1/2 teaspoon vanilla extract
Almost-empty jar of peanut butter (about 1 tablespoon left)
1 teaspoon cinnamon
1/3 cup old-fashioned oats

Method
Heat a nonstick pan over medium heat.

Add banana slices in a single layer and sear 1 minute. Flip slices and sprinkle with brown sugar.

Mash and caramelize another minute. Remove from heat and let cool.

Add milk and vanilla to jar of peanut butter.

Shake to combine. Add in cinnamon, oats and caramelized bananas. 

Stir and refrigerate overnight, at least 6 hours, until the oats have absorbed the milk.

Enjoy cold.

Apple Bundt Cake

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Start to finish: 2 hours
Impresses: 12

Ingredients
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

Method
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

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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

Ingredients
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

Method
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

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

Ingredients
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

Method
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

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Start to finish: 40 minutes
Impresses: 4

Ingredients
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


Method
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

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Start to finish: 25 minutes
Impresses: 4

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

Method
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. 

Fried Buttermilk Dills with Herby Ranch

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Start to finish: 35 minutes
Impresses: 4

Ingredients
1 quart vegetable oil
16-ounce jar sliced dill pickles, drained
½ cup flour
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce
1 cup buttermilk

½ cup sour cream
½ cup buttermilk
¼ cup chopped parsley
¼ cup chives
¼ cup dill
salt and pepper

Method
Add oil to a heavy-bottomed skillet over medium-high heat.

Line a baking sheet with paper towels and top with pickles. Add another layer of paper towels over the top and blot to dry completely. Set aside.

In a large bowl, whisk together flour, garlic powder, salt and pepper. Whisk in hot sauce and buttermilk until combined and smooth.

Coat pickles, in batches, in the batter.

When oil reaches 350 F, add in roughly a quarter of the battered pickles using a slotted, metal spoon. Fry until golden, about 3 minutes.

Remove from oil and let drain on a plate lined with paper towels.

Batter and fry in small batches, being sure not to overcrowd, until all pickles are cooked.

For Herby Ranch Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ¼ cup each of chopped parsley, chives and dill, and season with salt and pepper to taste.

Parmesan Zucchini Spears with Garlic Aioli

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Start to finish: 40 minutes
Impresses: 4

Ingredients
2 zucchini squash
½ cup flour
2 eggs
½ cup Italian-style breadcrumbs
¼ cup Parmesan cheese

½ cup sour cream
½ cup buttermilk
2 tablespoons roasted garlic
1 teaspoon chopped, fresh garlic
1 teaspoon kosher salt


Method
Heat oven to 400 F and top a baking pan with a baking rack. Set aside.

Cut the ends off each zucchini and slice in half horizontally. Slice each half into four spears lengthwise. Blot with paper towels to remove excess moisture.

Line three shallow dishes in a row. Fill the first with the flour, whisk eggs in the second, and combine breadcrumbs and Parmesan in the third.

To coat, dip each zucchini spear in the flour, dunk in egg, and cover in breadcrumbs. Arrange in a single layer onto baking rack.

Bake 20 minutes or until golden. Cool 5 minutes before serving.

For Garlic Aioli Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in 2 tablespoons roasted garlic, 1 teaspoon chopped, fresh garlic and 1 teaspoon kosher salt.

Adobo Fajitas With Cilantro-Lime Yogurt

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Start to finish: 2 hours, 30 minutes
Impresses: 4

Ingredients
¼ cup canola oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1–2-pound flank steak
1 cup whole milk Greek yogurt
1 lime, juiced
1 teaspoon lime zest
¼ cup cilantro
8 corn tortillas

Optional toppings:
Queso fresco, crumbled
Radishes, sliced
Cilantro, chopped
Lime wedges

Method
In a gallon-sized, zip-top bag, combine canola oil, salt, pepper, cumin and paprika. Add in flank steak and toss to coat. Refrigerate to marinate at least 2 hours before grilling.

When ready to grill, heat grill to high heat.

Place steak over direct heat to char and grill 5 minutes. Flip, reduce heat to medium-high and grill 5–7 more minutes until the internal temperature is between 150–160 F, for a medium-rare to medium cooked steak.

While steak cooks, blitz together yogurt, lime juice and zest, and cilantro in a blender until smooth.

Remove steak and let rest 5 minutes before thinly slicing across the grain. 

Place two slices of steak into each warmed tortilla and drizzle with cilantro lime yogurt mixture and top with accompaniments of your choice.

Orange Ricotta Zucchini Roll-Ups with Mint Pesto

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Start to finish: 30 minutes
Impresses: 4

Ingredients
1 cup spinach
¼ cup mint leaves
¼ cup pine nuts
¼ cup Parmesan cheese
½ cup olive oil
1 teaspoon salt
2 zucchini squash
1 cup ricotta cheese
1 orange, juiced
1 tablespoon orange zest
½ teaspoon salt
¼ teaspoon black pepper 

Method
In a food processor, pulse together spinach, mint leaves, pine nuts and Parmesan until finely chopped. Scrape down bowl and drizzle in olive oil while pulsing to combine. Start with ¼ cup olive oil and add more as needed until thick, but drizzle-able. Season with salt and set aside.

Using a mandoline set to to a ⅛-inch thickness, slice zucchini squash lengthwise. 

Place on a paper towel-lined baking sheet to absorb excess water.

In a medium bowl, combine ricotta, orange juice and zest, salt and pepper. 

Using a spoon, spread about one tablespoon of the ricotta mixture along a slice of zucchini from end to end. Roll up like a pinwheel and place, right-side up onto a serving platter. Repeat with remaining zucchini and filling.

Drizzle with mint pesto and serve immediately. 

Jalapeño Popper Burgers

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Start to finish: 30 minutes
Impresses: 4

Ingredients
1 pound 90/10 ground beef
1 cup bacon, cooked and chopped
1 tablespoon Worcestershire
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces cream cheese, softened
1 jalapeño, seeded and diced
4-ounce can roasted jalapeños, drained
4 brioche buns
4 lettuce leaves
8 slices tomato
8 slices red onion

Method
Heat grill to medium-high heat.

In a large bowl, combine beef, bacon, Worcestershire, cumin, paprika, garlic powder, salt and pepper. Form mixture into 4 patties. 

Grill 5 minutes before flipping and grilling an additional 3–5 minutes, until juices run clear.

While grilling, combine cream cheese and jalapeño together in a small bowl. Set aside.

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

Remove patties and buns from the grill.

To assemble: Place lettuce, tomato and onion on the bottom bun, add patty and top with bun smeared with a heaping tablespoon of cream cheese mixture.

Serve immediately.

Cheddar-Stuffed Sliders

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Start to finish: 30 minutes
Impresses: 4

Ingredients
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

Method
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.

Mango & Avocado Turkey Burgers

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Start to finish: 30 minutes
Impresses: 6

Ingredients
2 pounds ground turkey
2 eggs
1 tablespoon garlic paste
1 tablespoon minced parsley
1 tablespoon dijon mustard
Salt and pepper
6 slices Swiss cheese
12 iceberg lettuce leaves
¼ cup mango jam
1 avocado, thinly sliced

Method
Heat grill to medium-high heat.

In a large bowl, combine turkey, eggs, garlic, parsley, dijon and a sprinkling of salt and pepper. Form mixture into 6 patties. 

Grill 5–7 minutes before flipping and grilling an additional 5 minutes, until juices run clear. Top each patty with Swiss cheese, close lid, and cook 1 minute to melt.

Remove patties from the grill.

To assemble: Lay one lettuce leaf onto a piece of parchment paper. Add patty, a spoonful of mango jam and a few slices of avocado. Top with another lettuce leaf and wrap tightly to hold together while eating.

Serve immediately. 

Blackberry-Feta Crostinis

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Start to finish: 1 hour, 25 minutes
Impresses: 8

Ingredients
2 pints blackberries, rinsed
1 lemon, juiced
½ teaspoon lemon zest
1 teaspoon thyme leaves
2 tablespoons sugar
1 French baguette, sliced
2 tablespoons olive oil
8-ounce tub whipped cream cheese
4 ounces feta cheese, crumbled

Method
Add blackberries, lemon juice and zest, thyme and sugar to a heavy-bottomed saucepan over medium heat. 

Using a wooden spoon, stir and muddle the berries while they reduce. Bring to a simmer until thickened, about 7 minutes. 

Let cool completely before transferring to a jar and storing in the fridge until ready to use.

Heat oven broiler and place baguette slices onto a baking sheet. Drizzle with olive oil and toast about 3 minutes, until golden.

Combine cream cheese and feta cheese in a medium-sized bowl.

Schmear a healthy amount of cheese mixture onto toasted baguette slices and top with blackberry compote.

Serve immediately.

Rustic Blueberry Scones

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

Ingredients
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

Method
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

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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.

Frozen Yogurt Bark

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Start to finish: 4 hours
Impresses: 6

Ingredients
1 cup strawberries
½ cup raspberries
¼ cup honey
32-ounce container vanilla yogurt

Optional for topping:
½ cup granola 

Method
In a blender, combine strawberries, raspberries and honey until smooth. If needed, add in water, one tablespoon at a time until a thick, but pourable, consistency is formed.

Strain through a fine, mesh strainer or cheesecloth. 

Spread yogurt in a thin layer onto a large baking sheet. Drizzle with berry puree and using a toothpick, swirl to combine. 

Top with granola, if using, and freeze until solid, about 3½ hours. Break into pieces and keep frozen until ready to serve.

Molasses, Walnut and Dark Chocolate Ice Cream

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Start to finish: 12 hours
Makes: 2 quarts

Ingredients
6 egg yolks
¼ cup molasses
½ cup sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup walnut pieces
3 ounces dark chocolate, chopped

Method
Place bowl from ice cream machine into freezer.

In a medium-sized saucepan, whisk together egg yolks, molasses, sugar, vanilla and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in walnuts.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Transfer to a large bowl, cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 25 minutes. Add in chopped dark chocolate and stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.