Seven Island Bars


This is seriously one of my favorite cookies of all times! Easy and so good! We came up with this fun twist on the classic

This is seriously one of my favorite cookies of all times! Easy and so good! We came up with this fun twist on the classic ” Million Dollar Bar” ~ Amy & Madeline

Seven Island Bars

2 cups crushed graham cracker crumbs
1/2 cup butter, melted
1 cup coconut chocolate chips
1 1/3 cup shredded, sweetened coconut
1 cup toasted coconut (unsweetened)
1 cup macadamia nuts, coarsely chopped
1 14oz sweetened condensed milk
(Plus more chocolate, coconut and nuts for topping/layer)
Pre heat oven to 350 degrees
Line an 8×8 pan with parchment paper. Set aside.

In a medium sized bowl, mix together cookie crumbs and butter until well blended.
Pour into prepared pan. Press to form crust.

Sprinkle crust evenly with coconuts, chocolate, chips, and nuts. Reserving some for the top.

Pour almost the entire contents of condensed milk over the top.
Top with reserved ingredients.
Drizzle with remaining condensed milk.

Bake for 25-30 minutes, or until lightly brown around the edges, and bubbly.

Cool completely to serve.

Recipe by Amy & Madeline Richardson

Lemon White Chocolate Ganache Filled Macarons


I just couldn't resist a little taste of summer! The combination of lemon and white chocolate paired with a delicious vanilla macaron. A little bit of heaven! ~Amy & Madeline

I just couldn’t resist a little taste of summer! The combination of lemon and white chocolate paired with a delicious vanilla macaron. A little bit of heaven! ~Amy & Madeline

Lemon White Chocolate Ganache Filled Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Lemon Curd White Chocolate Ganache

100ml heavy whipping cream
1/2 cup chopped white chocolate
1 tsp lemon curd, purchased

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, add lemon curd, and let set for about 5 minutes. Slowly stir until smooth.

Recipe by Amy & Madeline Richardson

Pumpkin Spiced Churros with a Maple Cream Dipping Sauce


A fun harvest twist on the classic Mexican churro! Pumpkin spiced, rolled in sweet sugar and dipped in a delicious maple cream sauce!  ~Amy

A fun harvest twist on the classic Mexican churro! Pumpkin spiced, rolled in sweet sugar and dipped in a delicious maple cream sauce! ~Amy

Pumpkin Spiced Churros with a Maple Cream Dipping Sauce

Churros:

1/2 cup butter
1 cup water
1/4 tsp salt
1 3/4 cup flour
1 tsp pumpkin pie spice, Williams Sonoma
4 eggs
1/4 cup pumpkin puree
1/2 tsp vanilla

3/4 cup sugar
1/2 tsp pumpkin pie spice

In a medium sized bowl whisk together flour and pumpkin pie spice. Set aside.

In a medium sized saucepan, bring water, butter, and salt, to a boil. When boiling, add flour mixture all at once. Stir over heat until dough forms into a ball. Set aside to cool slightly, 7-10 minutes. With a wooden spoon or the paddle attachment on an electric mixer, beat in eggs one at a time until dough is smooth. Add in vanilla, and pumpkin. Mix well.

Place sugar and pumpkin spice into a paper lunch sack. Shake to mix. Set aside.

Heat oil in fryer, or deep pan to 350 degrees.

Line a baking sheet with parchment paper. Spray paper lightly with cooking spray.

Fit a 14 or 16 inch piping bag with a large open star tip* Place batter into bag.

Pipe 2 1/2 inch stripes of dough onto prepared baking sheet.

Drop dough into hot oil. Cook for about 4 1/2 minutes turning to brown evenly. When golden brown, drain fritters to remove excess oil, then roll in sugar to coat.

Serve with maple cream dipping sauce.

Makes about 2 dozen servings

Maple Cream Dipping Sauce

3/4 cup maple syrup
1/3 plus 2 tablespoons heavy cream
1 1/2 tbsp butter

Combine all ingredients in a small saucepan. Over medium heat bring mixture to a boil. Sauce thickens as it cools..
Makes about 1 1/4 cups

Recipes by Amy Richardson

*Wilton 8B open star tip

Monster Mocktails!


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Monster Mocktails! These fun layered drinks for all ages will be a spooktacular addition to your  Halloween Gathering! ~Amy

Monster Mocktails! These fun layered drinks for all ages will be a spooktacular addition to your Halloween Gathering! ~Amy

Monster Mocktails

The Cransylvania Twist

Cranberry Juice
Strawberry SOBe
Red Gatorade
Crushed Ice
Black sugar
Black and white striped Straws
Glasses
Karo syrup

To make drink, lightly coat the rim of glass with karo syrup. Dip the rim into black sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and the black sugar from rim will give it a cool effect.
Add straw and serve.

The Yummy Mummy

SOBe Piña Colada
White Gatorade
Sprite
Crushed ice
White sugar
Striped straw
Dry ice
Glasses
Karo syrup

To make drink, lightly coat the rim of glass with karo syrup. Dip the rim into white sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Add a small piece of dry ice, it will give it a cool effect. Add straw and serve.
( Let the dry ice evaporate before consuming.)

The Dirty Werewolf

Cream Soda
Diet Rootbeer or
Diet Coke
Coconut foam*
Crushed ice
Raw sugar
Karo syrup
Glasses

To make drink, lightly coat the rim of glass with karo syrup. Dip the rim into raw sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate, top with coconut foam. Add straw and serve.

* to make coconut foam, whip 1 cup whipping cream with 1 tablespoon Coconut Syrup or 1/4 cup confectioners sugar and 1/2 tsp coconut extract

The Creepy Colada

SOBe Piña Colada with added neon green food coloring to desired color
Green Gatorade
Key Lime Soda
Crushed Ice
Green rock candy swizzle stick
Purple sugar
Karo syrup
Glasses

To make drink, lightly coat the rim of glass with karo syrup. Dip the rim into purple sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and it will give it a cool effect. Add straw and serve with swizzle stick.

Pumpkin Spice And Triple Chocolate Homemade Marshmallows


My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

Pumpkin Spice Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
3/4 tsp pumpkin pie spice

1/3 cup cornstarch
1/3 cup powdered sugar

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with about some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the remaining powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson

Triple Chocolate Chip Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar

1 cup mixed semi sweet, dark, white, or milk chocolate

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Stir in chocolate pieces. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson