After Christmas Sale! (December 23-30)

Mint Brownies

Delicious. Minty. Chocolaty.

Start with you basic brownie recipe, or heck, use a boxed brownie mix if you want.

Cream 1/2 C butter, add it 2 C powdered sugar, a teaspoon of peppermint extract and a dab of green food coloring (if you'd like).

Smear the minty goodness over the cooled brownies.

Melt 1 C chocolate chips with 6 tbsp of butter in a double boiler.

Pour it over the minty mixture that is on top of the brownie goodness.

Cool, cut, enjoy!

Crunchy Nutella Brownies

Do you love chocolate?

Do you love the chocolate hazelnut spread otherwise known as Nutella?

Do you love simple recipes?

If you answered yes to any or all of these, I've got a recipe for you!

Crunchy Nutella Brownies

For the brownie:

1 C chocolate chips

1 stick of butter, cut into pieces

1 3/4 C sugar

3 eggs

1 tsp vanilla

1 C flour

In a double boiler melt the chocolate and butter. Add in the sugar, and vanilla and beat in the eggs. Mix in flour and dump into the grande mold. Bake at 350 degrees for 30-35 minutes.

Crunchy Nutella layer:

1 1/2 C chocolate chips

1 C Nutella

1 tbsp butter

1 1/2 C rice cereal

In a double boiler melt chocolate, Nutella and butter. Fold in rice cereal and spread over semi cooled brownies. Let brownies set and cool all the way before cutting.

Borrowed from La Casa de Sweets

Peppermint Bark

2 bags of vanilla melts...

a Demarle mold....

or two...

a box of candy canes (broken to bits) and a splash of peppermint extract...

and a bit of fridge (15 minutes) or freezer (5-10 minutes) time...

add a cute holiday cellophane bag and you have a delicious treat for friends or family!

Stuffed Shells

Stuffed Shells

1 lb sausage

1/2 onion, chopped

15 oz container Ricotta

1 C cottage cheese

2 eggs

1/4 tsp. salt

pepper

1 tsp. Rosemary, Basil and Thyme Demarle Herb blend

12 oz box jumbo shells

4 C marinara sauce

1 C. Parmesan

2 C. Mozzarella

Boil shells to directions on box, or until 3/4 of the way cooked, set aside cool.

In large pan brown sausage, add onion, set aside to cool.

In bowl combine, Ricotta, cottage cheese, egg, herb blend, Parmesan, salt and pepper

Add sausage and onion to cheese mixture. Using the green Demarle spoon, stuff a scoop into each shell and place in Sunflower or flower mold coated with marinara sauce. Once shells are stuffed, layer with remaining sauce and top with Mozzarella. Bake for 45 minutes at 350 degrees.

Pecan PIe Bars

Pecan Pie Bars

Crust:

3/4 C butter, cold

2 C flour

1 C brown sugar, packed

Combine flour and brown sugar. Cut in butter until combined. Press into a Grande Mold on a Perforated Baking Sheet and bake for 10 minutes at 350 degrees

Filling:

5 eggs

1 C dark corn syrup

3/4 C sugar

pinch of salt

1 tsp vanilla

1 1/2 C pecans, chopped

Combine filling ingredients except pecans. Blend well. Stir in pecans and pour over baked crust. Reduce the oven to 275 degrees. Bake 50 minutes or until set. Cool completely before cutting.

Sorry for the lack of photos... I was only able to snag this one with my phone on Thanksgiving day, right before they were devoured! They were a hit! Better than pecan pie, for sure!

Black Friday and November Specials

You can purchase black Friday deals starting now through Monday, November 28th at 5 p.m.


Also, don't forget about the November deals that are going on right now! A few molds and lots of trays are on sale. There are also items on sale for $10!
You can email me at DAHWithLaurel@hotmail.com to place an order.

Pumpkin Roll

It's that time of year. It's been that time of year in my house for about 2 months now. I'm talking about the time of year when everything pumpkin is baked and devoured. Pumpkin pie bars, pumpkin scones, pumpkin cookies, pumpkin mousse, pumpkin coffee cake, pumpkin.... you catch my drift. And now, with Thanksgiving just two days away, enter the pumpkin roll! Meet my friend the Deep Flexipat. Last year I sold several pumpkin rolls. I love to bake but didn't love the towel and powdered sugar mess. Preheat your oven to 375 degrees.

In a mixing bowl combine:

1 C pumpkin puree

3 eggs

1 tsp lemon juice

3/4 C flour

1 C sugar

1 tsp baking soda

2 tsp pumpkin pie spice

Pour the ingredients into your deep flexipat on a perforated baking sheet. Bake for 13 minutes.

Deep Flexipat meet your friend Mr. Silpat.

Place Mr. Silpat on top of the pumpkin roll once it has come out of the oven.
Flip the roll over onto Mr. Silpat.
Remove the Deep Flexipat.
Go ahead! Don't be nervous.
You can stop for a second here and be amazed at how easy this came out of the Felxipat. No wax paper, no parchment paper, no baking spray, no grease.
Roll up Mr. Silpat with the pumpkin roll and place it in the refrigerator for about 20 minutes to slightly cool.
While your roll is cooling mix up a batch of cream cheese frosting. In a stand mixer combine:

1 (8 oz) package cream cheese

1/4 C butter, room temperature

1 tsp vanilla

1 C powdered sugar

Once the roll has cooled remove it from the fridge and unroll it. Slather on a generous helping of that delicious cream cheese frosting you made. Roll that bad boy back up.
I know I said I didn't need powdered sugar, but this one is going to a customer, so I sprinkled some powdered sugar onto a piece of foil for transporting. Easy.
What do you think? Go ahead. Try it out!

Peanut Butter Cups

I'm never eating a Reeses Peanut Butter Cup again! Seriously. This homemade version is better. Easy. Fast. Delicious!

In a bowl combine:

1 C peanut butter

1/4 C butter, room temperature

1 1/4 C powdered sugar

1/2 tsp vanilla

pinch of salt

Combine all ingredients until smooth. It should be like a thick paste/dough. Use about a teaspoon and a half to form a small round patties and set aside.

In a double boiler melt about 2 C of chocolate.

Use the back of a small spoon to smear a blob into each compartment of the mini tartlet tray.

Drop in a peanut butter disc.

Cover the disc with more melted chocolate.

Place the tray in your fridge (10 minutes) or freezer (5 minutes) until the chocolate has hardened. Pop the bite sized pieces of heaven out of the tray and enjoy!

This recipe will make about 45 morsels.

Cappuccino Chocolate Chip Muffins

Cappuccino Chocolate Chip Muffins

2 packages (single serving) instant coffee

1/2 C milk, warmed

1/4 cup butter, melted

1 egg

1 tsp vanilla

1 C flour

1/3 C sugar

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3/4 C chocolate chips

Dissolve the instant coffee in warm milk. Mix in melted butter, egg, and vanilla until combined. Add sugar and combine. Add in flour, baking powder, cinnamon and salt. Mix until all ingredients are incorporated. Fold in chocolate chips. Fill the mini muffin tray and bake at 375 degrees for 15-17 minutes.

Breakfast Cups

Are you looking for a quick and easy breakfast perfect for on the go? These breakfast cups are just the thing. You can make up a batch at the beginning of the week and store them in your fridge for easy breakfasts all week long. They are super easy to make and can be modified to fit your needs. If you want a lower fat version leave out the hash browns and sausage and add 2 cups or so of chopped veggies and/or turkey bacon. Use a lower fat cheese if you'd like too. If you like the original try adding a spicy cheese like pepper jack to the mix. Experiment and enjoy!

Breakfast Cups

1 lb country sausage or bacon, browned/crisped

1 package refrigerated hash browns

10 eggs

1 1/2 C cheese, shredded

Makes 12

Combine ingredients in a mixing bowl and spoon into a brioche or muffin tray that is on a perforated baking sheet. Bake at 350 degrees for about 25 minutes.

Remember, using Demarle products means you don't have to grease muffin trays or scrub them when you're finished baking. And, muffin liners are never needed either!

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

1/2 C butter, softened

1 C brown sugar

2 eggs

2 tsp vanilla

1 C banana, mashed

1 1/4 C all purpose flour

1 C whole wheat flour

1/2 C flax meal

2 tsp baking soda

1 tsp salt

1 C chocolate chips

Cream butter and brown sugar. Add in eggs, vanilla, and banana. Mix in dry ingredients.

Bake at 350 degrees for about 15 minutes.

(note: If you do not use a Silpat, you'll want to grease your cookie sheet.)

Pumpkin Pie Bars

Pumpkin Pie Bars

29 ounce can pumpkin puree

4 eggs

12 ounces evaporated milk

1 1/2 C sugar

1/4 tsp ground ginger

2 tsp cinnamon

1 tsp nutmeg

1 box yellow cake mix

1 C butter, melted

Beat pumpkin, milk, sugar, ginger, cinnamon, nutmeg and pour into a Grande Mold on a Perforated Baking Sheet. Sprinkle yellow cake mix on top and pour melted butter over the top.

Bake at 350 degrees for about an hour.

Cut them while they are warm. Delicious. Super sweet. A dollop of whipped cream would be superb on a piece. Enjoy!