GOLDEN KITCHEN

INGREDIENTS CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 1 cup (200g) packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons  pumpkin pie spice 1 cup (227g) butter, cubed while cold PUMPKIN MIXTURE 3 eggs 1 cup (200g) granulated sugar 1 can (15 ounces) pumpkin purée 2/3 cup (80g) heavy cream 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt INSTRUCTIONS Preheat oven to 375° . CRISP MIXTURE Grease a 12inch or 13-inch skillet with cooking spray or butter. Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside. PUMPKIN MIXTURE In a large b

Ingredients: 1/2 cup (1 stick) butter, softened 1/2 cup brown sugar 1/4 cup white sugar 1 egg 1/4 cup vegetable oil 1/2 tablespoon vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon  1 1/2 cups chopped apples (chopped small) Cream Cheese Layer Ingredients: 8 oz. softened cream cheese 1 teaspoon vanilla 3 tablespoons white sugar Streusel Ingredients: 3/4 cup white sugar 1/4 cup brown sugar 1/2 cup flour 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/8 teaspoon salt  6 tablespoons cold butter Directions: Preheat oven to 350ºF and grease an 8x8 inch square pan.  Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.  Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combine

Ingredients 1/2 lb  rotisserie chicken  (shredded) 8 oz.  cream cheese   (softened) 1/2 cup  Ranch dressing  1 cup  cheddar cheese  (shredded ) 8 pieces  bacon   (cooked and chopped) 2 tablespoons  green onion or chives  (chopped) 3  large flour tortillas  (or 6 smaller tortillas) Instructions In a small mixing bowl, combine shredded chicken, cream cheese and Ranch, mix until smooth. Stir in cheddar cheese, bacon, and chopped green onions. Spread in a generous layer over tortillas. Roll tortillas tightly and slice into 1 inch pieces. This article and recipe adapted from this site

Ingredients 1 bag Lily's Sugar-Free Chocolate Chips 1/3 cup natural peanut butter I use Smuckers 2 tablespoons coconut oil 1 tablespoon butter melted 1/4 tsp salt 1/2 cup almonds 1/2 cup pecans 1/4 cup unsweetened coconut (optional if you'd like to add) Instructions Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Spread pecans and almonds on parchment paper. (If almonds are already roasted there is no need to roast again.) Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on top of the nuts and toss to coat evenly. Bake for 5 minutes, stirring once halfway through. Remove from oven and set aside to cool. Grease a glass bowl and add Lily's chips and coconut oil. Microwave on high for 1 minute then stir. Microwave in 15-second intervals, stirring between until Lily's chocolate chips are completely melted. Add natural peanut butter and stir until it melts. Pour melted chocolate mixtur

Ingredients 1 c. butter softened 8 oz package cream cheese, softened 1 1/2 c. sugar 1 1/2 tsp vanilla 4 eggs 2 c. all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 2 c. cranberries fresh or frozen 1/2 c. chopped pecans optional Instructions Preheat oven to 350 degrees. In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts. One or two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 60 minutes if using two loaf pans. If using one loaf pan bake for about 90 minutes. You can also use 4 mini loaf pans for 40 minutes. Notes There are many comments about this not baking through etc. I have retested the recipe and it will bake through in one 9x5 loaf pan, but you can also use two if you'd like. Adjust bakin

Chocolate Cups: Simply dip the ice cube “popsicle” into melted dark chocolate, set onto a plate, and watch as the chocolate sets instantly onto the ice cube. Once the chocolate is set, give the ice cube a minute or so to melt down just slightly, wiggle it out, and you’ll have a perfect little chocolate box. Ingredients: Ice cube tray Water Chopsticks Melted dark chocolate Gooey Brownie Sunday: Ingredients: Brownie Chocolate peanut butter ice cream Chopped nuts Classic Strawberry Cheesecake: Ingredients: Crushed graham cracker Vanilla bean cheesecake filling Glazed strawberry Toasted Campfire S’mores Ingredients: Graham cracker Marshmallow Base Recipe adapted from site

INGREDIENTS 1/2 cup pumpkin puree 1/2 cup almond butter smooth and creamy 1/4 cup almond flour 1 medium banana 1 large egg 2 tablespoons collagen peptides Vital Proteins brand 2 tablespoons maple syrup 2 tablespoons coconut flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon sea salt INSTRUCTIONS Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil. In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth. Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden. Base Recipe adapted from site

Ingredients 1 20 ounce can crushed pineapple (don't drain) 1 cup sour cream 2 3.4 ounce packages vanilla instant pudding mix 1 store bought graham cracker pie crust Cool whip Instructions In a large bowl mix crushed pineapple, sour cream and vanilla pudding mix. Pour into pie crust and spread evenly. Chill. Before serving top pie with cool whip. Recipe Notes Make this light using light sour cream, a low fat graham cracker crust, light cool whip and sugar-free vanilla pudding mix.  Base Recipe adapted from site

Ingredients 1/4 cup milk of choice 1 tsp white or apple cider vinegar 1/4 tsp pure vanilla extract 1/3 cup pure maple syrup or agave or honey 3 1/2 tbsp oil – If you don’t mind fat-free texture, you can use applesauce (35g) 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose mix) (125g) 1/4 tsp salt 1 tsp baking powder optional pinch cardamom or cinnamon 1/2 cup blueberries, fresh or frozen-thawed (60g) Instructions Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don’t overmix. Either stir the blueberries in very carefully so they don’t break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have

Ingredients FILLING INGREDIENTS 2 cups fresh or frozen cranberries 1/2 cup sugar 1/2 cup chopped pecans TOPPING INGREDIENTS 3/4 cup butter softened 1 cup sugar 2 eggs 1 teaspoon almond extract 1 cup all-purpose flour * * GLUTEN-FREE ALTERNATIVE 2/3 cup brown rice flour * 1/3 cup tapioca starch * Instructions Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or va

Ingredients Pumpkin Spice Muffins 1 1/2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup vegetable oil 1/2 cup white sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin puree Cinnamon Sugar Topping 1/4 cup white sugar 1 teaspoon cinnamon 1/4 cup unsalted butter (, melted) Instructions Pumpkin Muffins Preheat the oven to 375F degrees. Line a muffin pan with muffin papers. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.  Mix the flour mixture into the pumpkin mixture until no lumps remain. Spoon the batter into the lined muffin pan. You should end up with 12 muffins. Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool f

INGREDIENTS 2 c. whole milk 1/4 c. granulated sugar 2 tbsp. cocoa powder 1 c. chocolate chips 1 tsp. vanilla extract 2 tbsp. hot fudge, for serving Vanilla ice cream, for serving Chocolate shavings, for serving DIRECTIONS In a small saucepan over medium heat, bring milk to a simmer. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is melty. Turn off heat. Pour hot fudge in a small dish. Dip the tops of mugs in hot fudge to rim the cup, then pour hot chocolate into each mug. Top with a scoop of ice cream and garnish with chocolate shavings. Base Recipe adapted from site

INGREDIENTS 1 large sweet potato or 2 small/medium ones, about 450 grams 4 large eggs 1/2 cup coconut flour 1/2 cup coconut sugar 1/3 cup coconut oil 1/4 cup maple syrup 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon sea salt INSTRUCTIONS Preheat oven to 350F. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency. Add rest of ingredients to food processor and blend until smooth. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean. Base Recipe adapted from site

INGREDIENTS 2 cups milk 4 eggs 3 Tablespoons butter , melted 1 Tablespoon sugar 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups flour , sifted INSTRUCTIONS In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight. Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites. NOTES To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve. Leftovers: Add cooked crepes to a zip top bag and layer parchment or

INGREDIENTS 1 loaf of day old French bread cut into large bite size cubes (about 8 cups) ½ cup dried cranberries ½ cup chopped pecans 2 cups whole milk 1 cup heavy whipping cream 1 teaspoon cinnamon Pinch of ground nutmeg ¾ cup Tate+Lyle® Organic Pure Cane Sugar 4 large eggs 2 teaspoons pure vanilla extract Vanilla Bean Sauce 1 cup Tate+Lyle® Organic Pure Cane Sugar ½ cup unsalted butter ½ cup heavy whipping cream 1 vanilla bean split lengthwise and beans removed. INSTRUCTIONS Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside. In a large bowl toss cubed bread, cranberries and nuts. In another large bowl mix milk, cream, cinnamon and nutmeg. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture. Pour into prepared pan and bake

INGREDIENTS OREO BROWNIE LAYER 3/4 cup (168g) unsalted butter 2 oz semi-sweet chocolate, coarsely chopped 2 cups (414g) sugar 3 large eggs, room temperature 2 tsp vanilla extract 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder 1 cup (130g) all-purpose flour 1 tsp salt 2 cups (153g) chopped Oreos (about 13–14 Oreos) COOKIES AND CREAM LAYER 12 oz (about 2 cups) white chocolate chips 6 tbsp (90ml) heavy whipping cream 3 1/2 tbsp (26g) powdered sugar 1 3/4 cups (138g) chopped Oreos (12 Oreos) INSTRUCTIONS 1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside. 2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. 3. Add the sugar and

Ingredients 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 4 large eggs 2/3 cups milk 1/2 cup pumpkin puree 1 1/2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon Instructions Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup. Base Recipe adapted from site

INGREDIENTS: 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract INSTRUCTIONS: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels. FOR BU

Ingredients Crust: 1 1/4 cups  unsalted butter  (room temperature) 1/3 cup  granulated sugar  2  large eggs  1 teaspoon  pure vanilla extract  2 1/4 cups  all-purpose flour  1/4 teaspoon  baking powder  1/8 teaspoon  kosher salt  Topping: 1 cup  unsalted butter  1 cup  light corn syrup or maple syrup  1 1/4 cups  light brown sugar  (packed) 1/2 cup  cornstarch  4  egg yolks  1/2 cup  heavy cream  1 pound  pecans  (roasted and chopped) 1/8 teaspoon  salt  1 teaspoon  vanilla extract  Instructions Preheat the oven to 350 degrees F. Crust: Beat the butter and sugar until light and fluffy, approximately 3 minutes. Add the eggs and the vanilla and mix well. In a large bowl, sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter on low speed until just combined. Press the dough evenly into an ungreased 9x13-inch baking pan, if the dough is too sticky, sprinkle lightly wi

Ingredients 7 ounces of canned pumpkin puree 4 large eggs , room temperature 1 cup of granulated of sugar substitute 1/4 cup of melted unsalted butter 1 teaspoon vanilla extract 1 1/2 teaspoons of baking powder 2 teaspoons of cinnamon powder 1/4 teaspoon sea salt 1 1/2 cups of finely milled almond flour 1/2 cup of golden flax meal , reground 1 tablespoon of psyllium husk powder 1/4 teaspoon of ground cloves 1 1/2 teaspoons of ground ginger  1/2 teaspoon ground nutmeg 1/4 cup of finely chopped walnuts Cream Cheese Frosting 4 oz of softened full-fat cream cheese 2 tablespoons of heavy whipping cream  2 tablespoons of unsalted butter, room temperature  1/2 cup of sugar-free confectioners sugar Instructions Preheat oven to 350 degrees. Grease a 8x5 inch loaf pan well. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended. Next add in the eg

Ingredients For the Bread 2 c organic bread flour 1/2 tsp dry active yeast 1.5 tsp sea salt 11 tbsp filtered water 1 tbsp extra virgin olive oil 2 tbsp warm plant milk For the Starter (Biga) 1 c organic bread flour 1/3 c filtered water at room temperature 1/8 tsp active dry yeast 2 tbsp warm water Instructions Make the Starter Make your starter the night before you plan to bake the bread. Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes. In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours. Make the Ciabatta Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt an

Italian Almond Cookies w/ Icing and Sprinkles Cookie ½ cup butter, softened ½ cup sugar 3 large eggs 2 tsp almond extract 2 ½ cups all-purpose flour 1 Tbsp baking powder 2-3 Tbsp milk ICING 2 cups confectioner’s sugar 3 Tbsp milk 1/2 tsp almond extract Sprinkles Instructions: Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick liners For Cookies: Cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing after each addition. Add almond extract. Blend flour and baking powder. Start by adding a third of the dry ingredients to the butter/sugar mixture, then add 1 Tbsp milk. Add another third of the flour mixture and another tablespoon of milk.. Finally, mix in enough of the remaining flour mixture until your dough is like a brownie batter (it should be softer than a drop cookie dough). Use a small cookie scooper to make simple round drop cookies–u

Ingredients Cookies: 1/2 c. butter softened 3/4 c. white sugar 3/4 c. packed brown sugar 1 c. canned pumpkin puree 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. clove 1 tsp. pumpkin pie spice Icing: 3 c. powdered sugar 1/2 c. unsalted butter 1/4 c. milk 2 tsp. vanilla Instructions Cookies: In a large mixing bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla; beat until well-blended. In another large bowl, combine remaining ingredients (all the dry cookie ingredients). Add dry ingredients to pumpkin mixture and beat until just combined. Drop on cookie sheets by tablespoonfuls, and flatten slightly. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned. Remove cookies to a wire rack. Cool completely. Icing: Place the powdered sugar in a medium bowl, and set aside. Mel

INGREDIENTS 1/2 cup  granulated sugar 1 tablespoon  ground cinnamon 1 (16.3-ounce) can  flaky large biscuits, such as Pillsbury Grands! Flaky Biscuits Olive oil spray or coconut oil spray 4 tablespoons  unsalted butter, melted INSTRUCTIONS Line a baking sheet with parchment paper. Combine sugar and cinnamon in a shallow bowl; set aside. Remove the biscuits from the can, separate them, and place them on the baking sheet. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit. Lightly coat an air fryer basket with olive or coconut oil spray (do not use nonstick cooking spray such as Pam, which can damage the coating on the basket). Place 3 to 4 donuts in a single layer in the air fryer (they should not be touching). Close the air fryer and set to 350°F. Cook, flipping halfway through, until the donuts golden-brown, 5 to 6 minutes total. Transfer donuts place to the baking sheet. Rep