Upside Down Banana Bread (buzzfeed)

4 – 5 ripe bananas
3 eggs
1/2 c oil
1/2 c sugar
1 T ground cinnamon
2 c flour
1/2 c butter
1 c brown sugar
2 – 3 bananas, sliced
vanilla ice cream (opt)

Preheat oven to 350° F. In a large bowl, mash the ripe bananas. Add eggs, oil, sugar and cinnamon, mixing until evenly incorporated. Add the flour and mix until the batter has no large pockets of flour. Set aside. In a pot over low heat, melt butter then mix in the brown sugar until dissolved. Bring up the heat to medium, cooking until the mix starts bubbling. Remove caramel from heat and pour into a greased 9 x 9 baking pan. Lay the banana slices evenly on top of the caramel.  Spread banana bread batter on top. Bake 40 – 50 min. Cool until the bottom is barely warm and use a knife to loosen edges from the pan. Place a plate upside down on top of the pan, then invert the pan, flipping the banana bread onto the plate. Slice, then serve with vanilla ice cream.

Crispy Oven Baked Chicken Drumsticks with Garlic Mayonnaise (nomrecipes)


8 chicken drumsticks
1 T baking powder
1/2 T kosher salt

Put the chicken drumsticks in a large mixing bowl and mix well with baking powder and kosher salt. Rest the drumsticks in fridge for at least 1 hour (recommend 8 hours). The longer you rest, the crispier the skin will become as the baking powder will have more time to do the magic. Preheat oven to 450 F. Put the chicken drumsticks onto a rack and into oven for 55 – 60 min. Flip the drumsticks once every 20 min. Remove the drumsticks from oven and ensure the internal temperature is 165 F. Toss the drumsticks with the garlic mayo sauce in a large mixing bowl while the drumsticks are still piping hot. Serve Immediately.

Garlic Mayo Sauce

2 t  ketchup
3 T Japanese mayonnaise (can sub with 3 T regular mayo and 1 t honey)
2 t honey
1 t garlic powder

In a large mixing bowl, mix all the garlic mayo sauce ingredients together.

No Peek Chicken (Sandra H.)

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can water (add another can of water for moister rice)
chicken breasts or tenders

In a greased 9 x 13″ pan mix the box of rice, cans of celery and mushroom soup and
water.  Arrange raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 F for 2 1/2 hours and “Don’t Peek!”

Summer Peach Cake (americastestkitchen)

2 1/2 lbs peaches, pitted and cut into 1/2″ thick wedges
5 T peach schnapps (can sub orange liqueur), divided
4 t lemon juice, divided
6 T & 1/3 c sugar, divided
1 c flour
1 1/4 t baking powder
3/4 t salt
1/2 c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 c sour cream
1 1/2 t vanilla
1/4 t & 1/8 t almond extract, divided
1/3 c panko bread crumbs, finely crushed (can sub 1/4 c unseasoned bread crumbs)

Adjust oven rack to middle position and heat oven to 425 F. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 T schnapps, 2 t lemon juice, and 1 T sugar in bowl; set aside. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 – 25 min. Transfer sheet to wire rack and let peaches cool to room temp, about 30 min. Reduce oven temp to 350 F. Spray 9″ springform pan with vegetable oil spray. Whisk flour, baking powder and salt together in bowl. Whisk brown sugar, 1/3 c sugar and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla and 1/4 t almond extract; whisk until combined. Add flour mix and whisk until just combined. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining 1/8 t almond extract in small bowl until sugar is moistened. Sprinkle sugar mix evenly over top of cake. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 – 60 min. Transfer pan to wire rack; cool 5 min. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 – 3 hours. Cut into wedges and serve. Note: If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

Creamy Peach Pie (bunnyswarmoven)

1 9″ graham cracker crust, homemade or prepackaged
4 oz cream cheese, softened
1/2 c powdered sugar
1/2 c Cool Whip, thawed
1, 3 oz package peach gelatin
1, 3 oz package cook and serve vanilla pudding
1 1/4 c water
29 oz can sliced peaches, drained (2 c)

Place cream cheese and confectioners sugar in a medium bowl, beat with a mixer until thoroughly blended.  Fold Cool Whip into the mix until well combined. Spread into the bottom of the graham cracker crust. Place the gelatin and cook and serve pudding into a small saucepan, add the water, stir to mix thoroughly. Heat the mix under medium to low heat, stirring constantly until it just comes to a boil. Remove from the heat, let cool 5 min. Arrange the drained peach slices on top of the cream cheese layer. Spoon the gelatin/pudding mix over the peaches. Refrigerate the pie until well chilled.

Rhubarb Custard Torte (myislandbistrokitchen)

Shortbread Base

1/2 c butter, softened at room temp
1 c flour
pinch of salt
2 T sugar

Cream butter. Mix in flour, salt and sugar. Lightly spray cooking oil into 8 x 8” pan and press shortbread mix evenly into pan. Bake in 325º F oven for 22 – 25 min. Remove from oven and cool on rack.

Custard Filling

1 1/4 c sugar
3 1/2 T flour
1/2 c whole milk, evaporated milk or blend
3 large egg yolks (reserve whites in refrigerator for the meringue)
2 1/4 c chopped rhubarb

In medium-sized saucepan, combine the sugar and flour. Blend in the milk. Whisk in the egg yolks. Over medium-low heat, cook mix just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching until mix thickens. Remove from heat and let cool to room temp. Spread rhubarb custard over cooled shortbread base. Preheat oven to 425° F.


3 cold egg whites
1/4 c sugar

In chilled bowl of stand mixer, beat egg whites on high speed until foamy. Gradually add  sugar and beat on high speed until soft peaks form. Spread meringue evenly over rhubarb custard, ensuring custard is completely covered. Bake for 7 – 10 min, just until meringue starts to brown. Cool completely before serving. Yield: 9 servings.

Caribbean Rustic Fry Bake (caribbeanpot)

1 package of pizza dough
vegetable oil for frying
flour for dusting

Using the pre-made pizza dough, remove from the fridge and allow to come up to room temperature. Then open from package and divide into tennis ball size dough balls. Dust your counter, hands and rolling pin with flour so the dough does not cling or stick while working with it. (Can put the remaining dough in a freezer ziplock bag and into the freezer it goes for the next time). The next step is to put the oil to heat in a frying pan and start making the dough balls into the required circle shape. Using the rolling pin (remember to dust with flour) work back and forth, flipping to the other side until you form a circle about 6″ in diameter. When the oil is heated place the dough you just worked into a circle. Remember to place it in the hot oil in an action so it’s away from you to prevent getting burned with the hot oil. As soon as you place it in the hot oil (within a few seconds), using a fork try to flip it to the other side in a quick motion. This helps it get that even surface and allows it to swell so you have that pocket that you can stuff. Continue flipping every 30 seconds or so until it’s swollen and gets to a nice golden brown colour. Remove from the oil at this point and place on paper towels to get rid of some of the excess oil used in frying. Repeat these steps for the remaining dough you have. Serve hot so your guests will get that crunchy exterior that’s so wonderful. To stuff, all you have to do cut it open as you would slice a bagel and stuff with whatever you feel like having. Typically it would be stuffed with saltfish buljol and/or deep fried tidbits of battered shark meat and topped with coleslaw, slices of tomato, cucumber and some sort of hot sauce and/or garlic mayo.

If you’re making the dough from scratch you’ll need…

4 c flour, sifted
1 t salt
3 – 4 t baking powder
1 1/2 c water

Knead and allow to rest for about 30 minutes at least and continue with recipe.


Sally Lunn Buns (notquitenigella)

1 c milk
3/4 c butter
4 – 4 1/2 c flour
1/3 c caster or superfine sugar
1 T instant dried yeast
4 eggs
2 t salt
1 egg mixed with 2 T milk for egg wash

In a small saucepan, heat milk and melt butter on low heat until butter melts but do not boil the milk. Cool for about 15 min. Beat eggs in a bowl with a whisk until light and fluffy. Mix flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mix and then the eggs and mix for 6 min until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mix but don’t fret, it is meant to be like that! Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 60 – 90 min in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 min.  Can make these using greased 12 cm baking tins as they looked neater that way, or you can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the dough into about 10 – 12 buns and allow to rise for another 30 min. Preheat oven to 380 F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15 – 20 min. Serve warm or toasted with just about anything!

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.