Zucchini Dill Pickles (epicurious)

2 lbs small zucchini (preferably about 4″ or 8″ long), trimmed
4 T coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 t  yellow or brown mustard seeds
1 t coriander seeds
1 t dill seeds
1/4 t saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 c white wine vinegar
1/4 c sugar

If using 4″ zucchini, halve lengthwise. If using 8″ zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Ts salt and 4 c ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1 qt jars; set aside. Bring vinegar, sugar, remaining 2 T salt and 1 1/4 c water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 min. Using tongs, transfer zucchini to jars. Divide hot syrup between jars to cover zucchini, leaving 1/2″ space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating. Makes 2 quarts.

Super Crispy Fish and Chips (rockrecipes)

2 lbs boneless skinned cod fillets
canola oil or peanut oil for deep frying

Fish Batter

1 c flour
1 c  rice flour
1 t salt
1/2 t freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c cold soda, water or beer

Combine dry ingredients. Add egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem. Cut fish into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge fish pieces in additional rice flour to help the batter stick to the fillets. Dip pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 F. Fry for  about 5 min, depending on the thickness of the fillets; just until golden brown on
both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately. If you have to fry the fish in more than one batch at a time, hold the fish in a 200 F oven on the
draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy. Serves 4.

Lime and Caper Tartar Sauce

1 c plain mayonnaise
2 t chopped capers
2 t sweet pickle relish
1 t honey
1 t Worcestershire sauce
1 t chopped lime zest
juice of 1/2 lime
pinch black pepper

Stir all ingredients together until well blended. Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.

Old Fashioned Rhubarb Loaf (noshingwiththenolands)

1/2 c butter, softened
1 c sugar
2 large eggs
2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c light sour cream
1/4 c milk
1 t vanilla
1 1/2 c rhubarb, diced small

Preheat oven to 350 F. Spray a 9 x 5 x 3″ loaf pan with cooking spray and set aside. Whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of a stand up mixer cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each then add vanilla. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well. Fold in the rhubarb. Pour into the prepared loaf pan, smooth top and bake for 60 – 70 min until a tester comes out clean. Let cool 10 min and then remove from pan and cool further on a wire rack. Store in an air tight container for a few days if needed. Makes 1 loaf.

Authentic Chicken Teriyaki (norecipes)

340 grams boneless skin-on chicken thighs
1 t fresh ginger, grated
1/4 t salt
2 t vegetable oil
1 T honey
1 T Mirin
2 T sake, divided
1 T soy sauce

Rub the ginger and salt into the chicken and let this sit for at least 30 min. After it’s marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp. Heat oil in a heavy bottomed frying pan over medium heat. You don’t want to start the chicken off over too high a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan and fry until golden brown on one side. Flip the chicken, then add 1 T sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through (about 5 min). Prepare the teriyaki sauce by mixing honey, mirin, 1 T sake and soy sauce. Stir to combine. Remove the lid and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil. Turn up the heat to high, then add the teriyaki sauce. Let this mixture  boil, while flipping the chicken repeatedly to coat evenly. The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.

Double Crumb Rhubarb Coffee Cake (chocolatewithgrace)

Coffee Cake

1/2 c butter, softened
1 1/2 c sugar
2 eggs, room temp
1 c plain Greek yogurt (can sub sour cream)
1 t vanilla
2 c flour
1 t baking soda
2 c rhubarb, finely diced

Preheat oven to 350 F. Grease a 9 x 13″ baking pan and set aside. Cream together butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir flour into the wet ingredients, just until combined. Mix in 2/3 diced rhubarb. Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the crumb mix and the remaining rhubarb. Top with the other half of the batter and sprinkle on the second half of the crumb topping. Bake at 350 F for 30­ – 32 min or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temp.

Crumb Topping

1/2 c dark brown sugar, packed
1/4 c flour
1 t cinnamon
3 T cold butter

Stir together  brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.

Khachapuri Georgian Cheese Bread (sweetcsdesigns)

2/3 c warm water
1 t active dry yeast
1/4 t sugar
1 T olive oil
1 1/4 c flour
1 t kosher salt
2 1/2 c shredded Muenster cheese
1 1/4 c crumbled feta cheese
2 eggs (opt) OR 2 egg yolks
4 T unsalted butter, cubed

In a large bowl, add water, sugar and yeast. Let bloom until foamy and fragrant, about 10 min. Add flour, olive oil and salt to bowl and stir with wooden spoon until a soft, springy dough forms. Transfer dough to well greased bowl and let rise in a warm area for 1 hour. Preheat pizza stone in oven at 500 F (don’t add stone to a hot oven, let it come to temp in the oven so it doesn’t explode.) Generously flour a counter surface. Punch down dough and divide into 2 round balls. Roll out 1 ball onto floured surface into a large disc, about 1/4″ thick. Add 1/4 cheese mix to the center of the dough. Roll the sides to form a boat shape around the dough. Add another 1/4 cheese to the middle and place into oven. Bake 30 min or until cheese is bubbly and crust is a golden brown. Top with fresh egg and pats of butter when removing from oven. Repeat with second disc for second Khachapuri. Serve and enjoy!

Chocolate Buttermilk Bread (atreatsaffair)

1 1/2 c flour
3/4 c cocoa powder
2/3 – 3/4 c sugar in the raw
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 egg
1 c buttermilk
1/2 c Greek yogurt
1/4 c melted butter

Heat the oven to 350 F. Grease a 9 x 5″ loaf pan. Set aside. In a mixing bowl add the flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk to combine. In a separate bowl lightly beat the egg. Add the buttermilk, yogurt and melted butter and stir to combine. Fold the wet ingredients into the dry ones and mix until just combined. Do not over mix. Spoon the batter into the prepared pan and bake for 45 – 50 min until a toothpick comes out clean. Leave to cool slightly in the loaf pan before removing it. Cool completely before slicing it. Makes 1 loaf.

Spicy Shrimp Sushi Stack with Mango Salsa (thegirlonbloor)

30 shrimp
1 sheet nori
Wonton or tortilla strips
sesame seeds to garnish

Bang Bang Sauce

1/2 c mayo
2 t Sriracha
2 t sweet chili sauce
1/4 t salt

Quick Guacamole

1 avocado mashed
1 – 2 t lime juice
1 small clove garlic, minced
1/2 t herbamare or sea salt

Mango Salsa

1/2 mango diced
1/4 c red pepper diced
1/4 c red onion diced
1/4 c cilantro chopped
1 T lime juice
1/4 – 1/2 t salt

Sushi Rice

1/2 c dry sticky rice
3/4 c water
1/2 t salt
2 T rice wine vinegar
1 T sugar

In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15 – 20 min). Mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce. In a 1 or 2 cup measuring cup (a 2 cup measuring cup is the perfect size for dinner), spoon in mango salsa until there is a thin layer, then spread half of the avocado mix over top. Layer with shrimp, then strips of nori, then sticky rice. Press down hard, then trace with a knife all the way around the measuring cup to loosen mix. Dump onto a plate, careful to make sure mix remains in tact. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce over top using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

BLT Summer Rolls with Avocado Dipping Sauce (hapanom)

Avocado Dipping Sauce

1/2 avocado
1/4 c creme fraiche
1 T fresh lemon juice
4 mint leaves
Kosher salt
freshly ground black pepper

In the bowl of a food processor add avocado, creme fraiche, lemon juice and mint. Add 1 T water at a time until you reach your desired consistency. Add salt and pepper to taste. Refrigerate until ready to use.

BLT Summer Rolls

6 rice paper rounds
6 romaine lettuce leaves, cut in half horizontally
6 slices cooked bacon
1 large tomato, seeded and diced

Fill a large bowl with room temp water. Working with one rice paper wrapper at a time, dip it into the water so the entire round is submerged. As soon as you have wet the entire round, remove it from the water and lay it on your work surface (the rice paper wrapper will be fairly stiff, but it will continue to soften as you work). Place a lettuce leaf in the center bottom 1/3 of the wrapper. Then top with a slice of bacon, some diced tomato and top with another lettuce leaf. Fold each side of the wrapper over the filling. Then roll up from the bottom, while using your fingers to compress the filling into the wrapper, roll tightly. Slice in half diagonally and serve with the avocado dipping sauce and enjoy!

Fresh Strawberry Pie Bites (sugarapron)

Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
4 – 6 c fresh strawberries, chopped and hulled
1 c water
1 c sugar
1 3 oz box Strawberry Jell-O
3 T cornstarch
whipped cream

Preheat oven to 350 F. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approx 3″ diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Bake for 15 – 20 min or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it become thick, about 3 min. Whisk in the Jell-O and cook for a minute longer. Remove from heat and let cool for about 10 – 15 min. As the glaze cools, place strawberries straight into the mini pie crusts. Pour the glaze over the strawberries. Refrigerate until set. Decorate with whipped cream before serving. Keep refrigerated. Yield: 24.

Crisp Zucchini Bites with Garlic Aioli Dip (natashaskitchen)

Zucchini Crisps

1 large or 2 medium green or yellow zucchini, sliced into 1/2″ thick rounds
1/2 c flour for dredging (seasoned with 1 t salt and 1/4 t black pepper)
2 eggs, beaten, for egg wash
1 1/2 c Panko Bread Crumbs
oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

In the first bow, mix together: flour with salt pepper. In the second bowl, beat eggs with a fork. In the third bowl, add panko bread crumbs. Dredge all sides of zucchini chips in flour. Next, dip floured zucchini in the beaten egg mix; they should be completely coated in egg. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 min per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with aioli sauce.

Garlic Aioli Sauce

1/3 c mayonnaise
1 garlic clove, pressed
1/2 T lemon juice
1/4 t salt
1/8 t black pepper

In a small bowl, combine  all ingredients and stir together well.

Healthier Dipping Sauce

1/3 c Greek yogurt
1/4 t sugar or to taste

Mix together well.

Chocolate Brownie Cake (iambaker)


1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c water
1 c oil

Heat oven to 350 F. Prepare a bundt pan with bakers spray or use the butter/flour method. Combine first five ingredients in a large bowl and whisk for 2 min or until lumps are mostly gone. Pour batter into prepared bundt pan and bake for 50 – 55 min. When done baking, remove cake and allow to cool in pan for up to 5 min. Carefully turn cake out onto a cooling rack and cool for 30 min more. Pour ganache over cooled cake and serve.


1 c heavy whipping cream
1 12 oz bag semi sweet chocolate morsels

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 min. You want the cream to be just boiling. Carefully pour chocolate morsels into cream… it may rise up and bubble and this is ok. Let sit for 5 min. Whisk chocolate and cream until shiny and smooth, about 1 min.

Soft No Knead Dinner Rolls (recipetineats)


1 t dry yeast
1/4 c caster sugar (superfine sugar), or sub with normal white sugar (divided)
1/2 c warm water
4 c flour
1 1/2 t salt
1 c milk, lukewarm, whole or low fat
3 1/2 T unsalted butter, melted and cooled
2 eggs, at room temp, beaten with a fork


1 T butter, melted

Place the yeast and 2 t sugar in a medium bowl then pour in water. Leave for 5 min until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth. Mix until combined with wooden spoon, it will be like a thick muffin batter. Not pourable, but thick and sticky. Rise #1: Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77 F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. Dough surface should be bubbly. Line a 9 x 13″ tray with parchment paper with overhang. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how you get a nice smooth surface on the roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough). Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4. Rise # 2: Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 390 F (standard) or 350 F (convection). Bake for 15 – 18 min or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

My Granny’s Chocolate Cobbler (tastykitchen)

1 c flour
2 t baking powder
1/4 t salt
7 T cocoa powder, divided
1 1/4 c white sugar, divided
1/2 c milk
1/3 c melted butter
1 1/2 t vanilla
1/2 c light brown sugar, packed
1 1/2 c hot tap water

Preheat oven to 350 F. First stir together the flour, baking powder, salt, 3 T cocoa, and 3/4 c white sugar. Reserve the remaining cocoa and sugar. Stir in the milk, melted butter and vanilla to the flour mix. Mix until smooth. Pour the mix into an ungreased 8″ baking dish. In a separate small bowl, mix remaining 1/2 c white sugar,  brown sugar and remaining 4 T cocoa. Sprinkle this mix evenly over the batter. Pour hot tap water over all. DO NOT STIR! Bake for about 40 min or until the center is set. Let stand for a few min if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Easy No Knead Cheddar Rolls (momontimeout)

2 1/4 c flour
1 T sugar
1 t salt
2 t active dry yeast
1 c milk
1 T butter
1 1/4 c shredded sharp cheddar cheese
1 egg white, lightly beaten

Combine 1 c flour, sugar, salt and yeast in a large mixing bowl. Heat milk and butter to 120 F in a small saucepan over low heat. Add milk and butter to dry ingredients and beat until smooth. Stir in cheese and add remain flour 1/4 c at a time until a soft dough forms. Cover and let rise until doubled. Punch dough down and shape into 12 – 15 balls. Place on a parchment lined baking sheet, cover and let rise until doubled in size again. Preheat oven to 350 F. Brush rolls with egg white. Bake for 20 – 25 min or until golden brown. Serve and enjoy! Makes 12 – 15 rolls.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Rosebud’s Butter Topped White Bread (thecurvycarrot)

4 1/2 t dry active yeast (or 2 packets)
3/4 c & 2 2/3 c warm water, divided
1/4 c sugar
1 T salt
3 T unsalted butter, room temp and cut into pieces
2 2/3 c additional warm water
9 – 10 c flour
4 T (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 c warm water, about 5 min. Add sugar, salt, butter and additional 2  2/3 c warm water and mix gently to combine. Slowly add 5 c flour, mixing on low speed until smooth. With the mixer on its lowest speed  slowly add the remaining flour until the dough is smooth. Switch to your dough hook attachment and knead the dough for 10 min. Alternatively, you can knead all of the dough by hand. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as 2 loaf pans. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into 2 portions. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12 x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. Place one rack on the lowest position in the oven and preheat the oven to 425 F. Bake the loaves for 15 min then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 min. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter. Makes 2 loaves (feel free to halve this recipe for just one loaf).

S’mores Layer Cake (browneyedbaker)

Fudge Sauce

2 oz dark chocolate, finely chopped
1/4 c Dutch-process cocoa powder
1/4 t kosher salt
1/2 c glucose (can sub 1/4 c light corn syrup)
1/4 c sugar
1/2 c heavy cream

Combine the chocolate, cocoa powder and salt in a medium bowl. Combine glucose, sugar and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. As soon as it boils, pour it into the bowl with the chocolate, cocoa powder and salt. Allow to sit for 1 full min. Begin to whisk the mix very slowly. Continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 – 4 min, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the refrigerator for up to 2 weeks; do not freeze.

Chocolate Cake

1 1/4 c cake flour
1/2 c Dutch-process cocoa powder
1 1/2 t baking powder
1 1/2 t kosher salt
1/2 c buttermilk
1/4 c grapeseed oil (can sub canola oil)
1 t vanilla
1/2 c unsalted butter, at room temp
1 1/2 c sugar
3 eggs
3 T Fudge Sauce

Preheat oven to 350 F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper or with Silpat. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a measuring cup, combine the buttermilk, grapeseed oil and vanilla. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 – 3 min. Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2 – 3 min. Scrape down the sides of the bowl once more. On low speed, gradually pour in the buttermilk mix. Increase the mixer speed to medium-high and beat for 3 – 5 min until the mix is nearly white, twice the size of your original fluffy butter-and-sugar mix and completely homogenous. There should be no streaks of fat or liquid (don’t rush this step!). Stop the mixer and scrape down the sides of the bowl. Add the fudge sauce and mix on low speed until fully incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mix and mix just until the batter comes together, about 45 – 60 seconds. Scrape down the sides of the bowl, and mix on low speed for another 45 seconds to ensure that any little lumps of cocoa powder and cake flour are incorporated. Spread the cake batter in an even layer in the prepared pan. Bake the cake for 30 – 35 min; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Place the pan on a wire rack to cool completely. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days. Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.

Layer 1, The Bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer. Using a pastry brush, brush half of the soak over the top of the cake. Using the back of a spoon, spread one-fifth of the toasted marshmallow frosting in an even layer over the cake. Dollop a few heaping tablespoons of the fudge sauce over the frosting and spread in an even layer. Sprinkle one-third of the graham crust crumbs evenly over the top of the fudge sauce. Use the back of your hand to press them gently into the sauce. Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, The Middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4″ of the first strip of acetate, so that you have a clear ring of acetate 5 – 6″ tall. Set one of the cake rounds (the more imperfect of the two) on top of the frosting, brush with the remaining soak, and repeat the process for Layer 1 (a fifth of frosting, a layer of fudge sauce, a third of crumbs and another fifth of frosting).

Layer 3, The Top: Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting, then another layer of fudge sauce. Garnish the frosting with the remaining graham crust crumbs. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. (The cake will keep in the freezer for up to 2 weeks.) At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the refrigerator for a minimum of 3 hours before slicing and serving. (You can store the cake, wrapped well in plastic wrap, in the refrigerator for up to 5 days.) Note: The glucose is used to give body and smoothness to the fudge sauce. You can purchase glucose on Amazon, but can substitute corn syrup in the fudge sauce (see recipe above for amount), although the taste and texture will be altered as corn syrup is sweeter and thinner. The actual cake is easier to handle after it’s been chilled in the refrigerator. You’ll use some of the fudge sauce in the cake recipe, and more for layering the cake, but you may have some leftover. Save it for your ice cream!

Graham Crust Crumbs

1 1/2 c graham cracker crumbs
1/4 c milk powder
2 T sugar
3/4 t kosher salt
1/4 c unsalted butter, melted
1/4 c heavy cream

In a medium bowl stir together the graham crumbs, milk powder, sugar and salt. In a small bowl whisk together the butter and heavy cream, then pour over the dry ingredients. Using a fork toss the mix to ensure that it is evenly moistened and forming small clusters. Store in an airtight container for 1 week at room temp or up to 1 month in the refrigerator or freezer.

Toasted Marshmallow Frosting

16 large marshmallows
1 c unsalted butter, at room temp
1 c powdered sugar
1/2 t vanilla
1/3 c marshmallow fluff

Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don’t burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown. Beat butter and powdered sugar on low speed until blended together, about 1 min. Add vanilla and increase the speed to medium-high; beat for 3 min. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 min, scraping the sides of the bowl as necessary.

Cake Soak

1/4 c milk
1 t vanilla

In a small bowl, whisk together the milk and vanilla for the cake soak.

Chocolate Chip and English Toffee Cookie Bars (cozycountryliving)

1 c unsalted butter, softened
1 c brown sugar
2/3 c sugar
2 eggs
1 1/2 t vanilla
2 2/3 c flour
2 t baking soda
1/2 t salt
1 1/2 c semi sweet chocolate chips
1 8 oz pkg Heath English Toffee Bits

Preheat your oven to 375 F. In your Kitchen Aid Mixer, cream the butter and the sugars until fluffy. Add the eggs and vanilla and mix together well. Add the flour, soda and salt and mix just until combined. Mix in the toffee bits and chocolate chips. Press the batter with a spoon evenly into a 9 x 13 glass baking dish. Bake for 30 – 35 min or until the top is golden brown. Take out of the oven and let it cool for 20 min  if serving warm or completely if serving room temp before cutting into pieces and serving. If serving warm the middle will be gooey because of the melted toffee and melted chocolate. Serves 18 – 24 depending on what size you cut them into. If freezing, let cool and store in a wax paper lined, air tight container.

Crunchy Garlic Shrimp (cookingpanda)

1 1/2 lb raw shrimp, peeled and deveined
3 T white wine (substitute chicken or vegetable stock if preferred)
6 cloves garlic, minced
4 T fresh parsley, chopped, divided
salt and pepper, to taste
1/2 c bread crumbs
4 T butter, melted

Preheat oven to 425 F. In a large bowl add shrimp, white wine, garlic, 2 T chopped parsley, salt and pepper. Mix to combine. Pour into an oven safe dish. In a small bowl combine bread crumbs, remaining chopped parsley and melted butter. Stir. Pour bread crumb mix over shrimp, spreading out evenly. Bake for 7 min. After 7 minutes, heat oven to broil, and broil for 2 min or until the bread crumbs on top are golden. Remove from oven and allow to cool for 5 min. Serve with a few lemon wedges. Makes 2 – 3 servings.