Ingredients

• ¼ Cup of Butter
• Fresh Parsley
• ½ Pound of Jumbo Shrimp – Uncooked, deveined
• 1 Pound of Penne Pasta
• 4 ounces butter
• 1 pint heavy cream
• 2 Tablespoons of Bread Crumbs
• 1 Cup of Parmesan Cheese
• 1 Roma Tomato Diced

1. Preheat oven to 450
2. In a medium sauce pan – melt butter in the pan – add 1 teaspoon of parsley diced and dd Shrimp – lightly mix together and place into a 8×8 casserole dish
3. Bake uncovered for 15 minutes
4. Turn the oven to 350
5. In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese
6. Cook pasta according to box instructions
7. Add pasta to heavy cream mixture
8. Fold until pasta is well covered
9. Transfer the pasta to a 8×8 casserole dish – place shrimp, bread crumbs, tomatoes ,butter, and parsley on top of the pasta and bake for 10 minutes

Cupcake Base
• 2 1/2 cups cake flour (Easily make by replacing 1 tablespoon per cup of AP flour with cornstarch, sift together several times)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1/3 cup milk (or buttermilk)
• 6 eggs, whites only
• 12 tablespoons butter, unsalted - room temp.
Blackberry Glaze/Puree
• blackberries, 12 ounces
• 1/2 to 1 cup sugar, adjust by personal taste
• 1/2 lemon, juice and zest
Vanilla Bean Bourbon Frosting (Frosts 24 cupcakes, lightly)
• 6 tablespoons flour
• 1 cup milk
• 1 cup vanilla sugar, fine/caster (granulated sugar in food processor until more fine)
• 1 cup butter
• 1 teaspoon vanilla extract (clear works best) (Use good brand. Like Rodelle)
• 1 vanilla bean (alternatively add additional 1 teaspoon vanilla extract if omitting bean pulp)
• 2 tablespoons bourbon or whiskey

Cupcakes
1. If you do not have cake flour, make it! For every 1 cup all-purpose flour, remove one tablespoon flour and replace with one tablespoon cornstarch. Sift together very well, several times.
2. Preheat oven to 375 F.
3. Combine dry ingredients: cake flour, salt, baking powder. Sift well and set aside.
4. Place butter and sugar in mixer. Mix on medium speed for 2-3 minutes until combined and smooth, fluffy.
5. Mix egg whites and milk in bowl. Whisk until combined. Set aside.
6. Slowly mixing butter/sugar combination in mixer, add 1/3 of the dry ingredients that were sifted together.
7. Slowly add milk/egg mixture in 2-3 batches. Ensure mixed well before adding more.
8. Add remaining dry ingredients and mix until combined. Scrape bowl sides and mix for a few more seconds.
9. Fold in part of the blackberry glaze (below). I prefer to not mix this very well, leaving patches of puree in mix.
10. Fill cupcake liners with mixture (halfway).
11. Bake 15-20 minutes. Check for toothpick to come out clean.
12. Remove and let cool completely.
Blackberry Glaze / Puree
13. Mix blackberries, sugar and lemon juice and zest in small saucepan. Heat over medium heat until berries start to burst. Remove from heat and cool.
14. Push mixture through strainer/sieve with spatula to remove seeds.
Vanilla Bean Frosting
15. Combine flour and milk in saucepan over medium heat.
16. Stir constantly until reduced and thick. Look for a paste-like consistency. Stop when you can see the bottom of the pan remain when stirring through mixture.
17. Remove and cool (ok to refrigerate and stir to speed up).
18. Cream butter and vanilla sugar 2-3 minutes until creamed and fluffy.
19. Add flour mixture and mix at medium/medium-high speed until mixed thoroughly. _(Highly recommend the beater blade. It does an amazing job incorporating air and making fluffy frosting.)_
20. Mix in vanilla extract and bourbon/whiskey.
21. Pipe frosting on cupcakes, decorate with additional blackberry glaze and whole blackberry.

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 3 Tbsp low-sodium soy sauce
• 3 Tbsp packed light-brown sugar
• 2 Tbsp cornstarch
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
• 1 Tbsp vegetable oil
• 2 green onions, sliced, greens and whites divided
• 4 cloves garlic, minced
• 2 Tbsp finely grated fresh ginger
• 1/2 tsp red pepper flakes, or to taste
Coating
• 3 egg whites
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• Salt and white or black pepper, as desired
• 4 cups vegetable oil, for frying

• In a mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 Tbsp cornstarch and the chicken broth. Place chicken in a large Ziploc bag and pour 6 Tbsp of the hoisin mixture over chicken, seal bag and allow to marinate in refrigerator 30 minutes.
• Meanwhile, in a large skillet, heat 1 Tbsp vegetable oil over medium heat. Once hot, add chopped whites of green onions, garlic, ginger and red pepper flakes and saute 1 minute. Add 2 cups of hoisin sauce mixture (reserve remaining little bit) to skillet, season with salt and white pepper to taste (you may not even need salt) and cook, stirring constantly until mixture has thickened. Remove from heat, cover with lid.
• In a shallow dish, vigorously whisk egg whites until foamy, set aside. In a separate shallow dish, whisk together cornstarch, flour and baking soda, then add remaining hoisin sauce mixture and stir until mixture resembles coarse meal.
• Heat 4 cups oil in a dutch oven over medium heat to 350 degrees. Meanwhile, remove chicken from refrigerator and remove chicken from marinade, shaking of excess marinade, and transfer to a large plate lined with several paper towels. Cover with more paper towels and pat dry. Place half of the chicken into the egg whites and toss to coat, then lift and allow excess to run off and immediately transfer to cornstarch mixture. Toss in cornstarch mixture (separating pieces as they stick together or working with just a few at a time) to evenly coat then transfer to a plate and repeat coating process with remaining chicken. Fry coated chicken in batches in hot oil (I did three batches for all of the chicken, just so it's not overcrowded and dropping the oil temperature), until chicken is golden brown and has cooked through, about 3 - 4 minutes, turning chicken once during frying. Transfer to a paper towel lined plate to drain and repeat frying process with remaining chicken.
• Warm sauce over medium-low heat until heated through. Place chicken in a large bowl and toss with warm sauce to evenly coat. Serve warm topped with sliced green onions and optional sesame seeds if desired.

• 1/2 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 T honey
• juice of one small lime, or half a large lime (2-3 T)
• zest of one small lime, or half a large lime
• 2 cloves garlic, smashed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

• 1/2 cup spelt flour
• 1/4 cup dutch processed cocoa powder (normal cocoa will work as well)
• 1/4 tsp baking soda
• large pinch salt (don't skip this, the salt helps to inhance the chocolate)
• 1 tbsp sugar
• 2 tbsp honey or agave
• 1/2 tsp vanilla
• 2 tbsp coconut oil, melted
• 2 tbsp milk

ingredients:

directions:

1. Spread butter on one side of each slice of bread, then stack buttered sides together. Layer 2 slices cheddar on top of bread stack, then bacon slices, then lacy swiss cheese, then tomato and finally the remaining slices of cheese. Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden.
2. Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
3. Cut in half and enjoy with homemade tomato soup!

• 2 cups apple cider
• 1 cup heavy whipping cream divided
• pinch ground cloves
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups white sugar
• 3 tbsp water
• 1/3 cup light corn syrup
• 1/2 cup butter cubed

1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator.

• 2 2/3 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 3/4 cup + 2 Tbsp granulated sugar
• Seeds of 1 vanilla bean
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• Softened butter, for tins
Glaze
• 1 1/2 cups powdered sugar
• 3 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 small pinch salt
• 2 - 3 Tbsp milk
• Food coloring and sprinkles (optional)

• Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition. Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
• For the glaze:
• In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.