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1-HOUR SOFT AND BUTTERY DINNER ROLLS

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INGREDIENTS 1 cups water 2 tablespoons melted butter 1/2 cup milk 2 tablespoons honey 1 tablespoon active-dry yeast* 3.5 to 4 cups all-purpose flour 1 teaspoon salt extra melted butter, for brushing on top INSTRUCTIONS Prep your oven and baking dish.  Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature. Add yeast.  Pour the liquid mix
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SALTED CARAMEL COOKIES

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INGREDIENTS Cookies 3 cups all-purpose flour* 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 cup unsalted butter, softened 1/3 cup vegetable oil 2/3 cup Dixie Crystals Light Brown Sugar, packed 1/2 cup Dixie Crystals Confectioners Powdered Sugar 1 egg, room temperature 1 tablespoon milk 1 tablespoon vanilla Caramel Topping 2 bags (10.5 oz) Werther's Chewy Caramels, unwrapped 2 tablespoons milk 2 teaspoons salt Flaky sea salt, for garnish *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. DIRECTIONS Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.1 In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar, set aside.2 In a larger bowl, beat
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PUMPKIN SPICE BANANA NICE CREAM

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INGREDIENTS 4 frozen medium bananas 1 cup unsweetened pumpkin puree 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1.5 teaspoons pumpkin pie spice 2 tablespoons unsweetened almond milk* 1/3 cup mini chocolate chips (optional) INSTRUCTIONS First, follow the instructions to freeze your bananas following this post. Once your bananas are frozen, transfer them into a high-speed blender or Vitamix. Add pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and almond milk. Blend on high until everything is pureed. You may need to add a tablespoon or so more of almond milk to thin things out. The consistency should be like an ultra thick smoothie. Once pureed, eat immediately for a soft-serve like ice cream OR transfer into a bread pan and sprinkle on chocolate chips and then freeze for around 2 hours. NOTES Nutrition information does not include chocolate chips. Base Recipe adapted from site
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PECAN PIE BROWNIES

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INGREDIENTS 1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package PECAN PIE FILLING: 1 cup Sugar 1 1/2 cups Light Corn syrup 4 Eggs 1/4 cup Unsalted butter 1 1/2 teaspoon Vanilla extract 2 cups Pecans, roughly chopped INSTRUCTIONS Preheat oven according to brownie package instructions. Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.  Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes.  * see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.  W
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Bite-sized Chocolate Chip Cookies

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Ingredients 1 1/4 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1/2 cup vegan margarine 1/2 cup brown sugar 1/4 cup sugar 1 tbsp nondairy milk suggest almond or soy 1 tsp vanilla 3/4 cup vegan mini chocolate chips Instructions Preheat the oven to 350˚F. Line two baking sheets with parchment paper. In a small bowl, whisk the flour, baking soda, salt, and cornstarch. In a separate bowl, add the margarine, sugars, milk, and vanilla. Beat until combined. Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips. For each cookie, scoop 1 tsp of dough and roll it into a ball. Place the rounded scoops onto your baking sheet with enough room in between each for spreading. Bake for 7-9 minutes, until done to your liking. Enjoy with a glass of cold almond milk! Base Recipe adapted from site
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Sheet Pan Pancakes

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Ingredients 3  cups  all-purpose flour 2 tablespoons  baking powder 2 tablespoons sugar 1/2  teaspoon  salt 2 1/2  cups  milk 2 large eggs 8  tablespoons  unsalted butter , melted 1 cup strawberries , sliced 1 cup blueberries Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Pre-heat the oven to 425 degrees. Add the dry ingredients and whisk together, then add the wet and combine fully. Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly. Put the strawberries and blueberries evenly over the batter and bake for  15 minutes  until golden brown. Base Recipe adapted from site
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Brownie Bottom Oreo Cheesecake Bars

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Ingredients FOR THE BROWNIE CRUST: 1 (19.5 Ounce) Box Fudge Brownie Mix Eggs, Water, and Oil as called for on your box of brownie mix FOR THE CHEESECAKE: 3 (8 Ounce) Packages Cream Cheese, Softened to room temperature 1/2 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 8 Ounces Whipped Topping 40 Oreo Cookies, Crushed and divided Instructions Preheat oven as directed on your box of brownie mix.  Line a 9x13 inch pan with non stick foil and spray with non stick cooking spray or grease lightly with oil. Prepare and bake the brownies as directed on the box for a 9x13 inch pan.  Allow to cool completely. For the cheesecake: In a large bowl or bowl of stand mixer, beat together the cream cheese, sugar, and vanilla until light and fluffy.  Fold in the whipped topping, fold in half of the crushed Oreo cookies.  Spread the cheesecake on top of the cooled brownies. Top with the remaining crushed Oreo's.  Chill for 2-3 hours before serving.
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