Desserts

Buckeye Blondies- From Chef Lauren Costello

Ingredients:

1 cup unsalted butter, melted 

1½ cups brown sugar tightly packed

¼ cup sugar

2 large eggs + 1 egg yolk

1 tablespoon vanilla extract

2½  cups all-purpose flour

1 tablespoon cornstarch

½ teaspoon baking powder

1 teaspoon salt

1 cup miniature buckeyes

¼ cup confetti sprinkles, optional

1. Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides. Set aside.

2. Combine the melted butter and sugars in a large bowl. Add the whole eggs and yolk plus the vanilla extracted mix well. Set aside.

3. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.

4. Mixing on low speed, gradually ad the dry ingredients to the wet ingredients until completely combined.

5. Spread the batter into the prepared pan, using your hands to press and spread the batter evenly into the pan. Top with the buckeyes and sprinkle with sprinkles (see photos).

6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares or rectangles.

Store in an airtight container at room temperature for up to one week.

“For the best look, trim the edges of the cookie bars.  The look is so much more appealing when the outside edges are trimmed and each slice/bar looks the same.  We eat with our eyes before we do with out mouths.  Plus, there’s no fighting over who gets the better piece.  And if neither of those reasons convinces you, how about the good fortune that whoever trims the bars of the outside crust gets to eat them.”

Makes 16 servings.

BD Provisions Cookie/Brownie in a Jar Recipes

Gluten Free Cookies in a Jar:

YIELD: 24 cookies

INGREDIENTS: Gluten free rolled oats, gluten free flour, brown sugar, raisins, granulated sugar, baking soda, cinnamon, salt

Directions:

Add: 1⁄4 cup butter, (softened), 1 egg, 1 teaspoon vanilla

Heat oven to 350°F.

Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Healthier Cookie In Jar Recipe:

Ingredients Need:

3 Tablespoons Butter, melted

3 Tablespoons Coconut oil, melted

2 teaspoons vanilla

1 Tablespoon Apple Cider Vinegar

1 large egg

3 Tablespoons Honey

1 cup raisins (if desired)

Directions:

Preheat oven to 350 degrees. Place parchment paper on 2 cookie trays.

Beat together above wet ingredients. Add Cookie mix in a jar and stir in raisins (if using).

Drop 1 tablespoonful onto prepared cookie tray. Bake for 10 to 11 minutes (can switch trays half way through cooking time if want). These are meant to be soft, so do not brown completely. Remove from oven and let cool.

Makes approximately 3 dozen cookies

Brownie in a Jar Recipe:

1 Jar of BD Provisions Brownie in a Jar Mix

ADD:

2 sticks of butter, melted

(2 Tablespoons Kahula, optional)

1 tablespoon vanilla extract

4 eggs

To Bake the Brownies:

Preheat the oven to 350 degrees F.  Lightly grease a 9 x 13 inch baking dish and line with parchment paper.

Dump the contents of the jar out into a mixing bowl.  Remove the Reese’s, unwrap and chop into pieces.  Add them back to mixing bowl.

Add 2 sticks of melted butter, 2 tablespoons of Kahlua (optional), 1 tablespoon vanilla and 4 eggs.  Mix with a spatula until just combined. Spread the batter into the prepared baking dish.  Bake for 40 to 50 minutes or until the brownies are just set.  Allow to cool completely before cutting, about 2 hours.  Dust with powdered sugar.

Gluten Free Oatmeal Cookies in a Jar

YIELD: 24 cookies

INGREDIENTS: Gluten free rolled oats, gluten free flour, brown sugar, raisins, granulated sugar, baking soda, cinnamon, salt

Directions:

Add: 1⁄4 cup butter, (softened), 1 egg, 1 teaspoon vanilla

Heat oven to 350°F.

Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Gluten Free Chocolate Chip Cookies in a Jar

INGREDIENTS: Semi Sweet Chocolate Chips, Milk Chocolate Chips, gluten free flour, gluten free rolled oats, sugar, salt, baking soda, baking powder

This product contains Milk

ADD:12 Tablespoons of butter,2  eggs,2 tsp vanilla extract

Directions:

Preheat oven to 350 F.  Place Parchment paper on 2 cookie trays.

In a large bowl, beat added wet ingredients.  Stir in jarred dry ingredients.  Drop by rounded tablespoonfuls onto prepared cookie sheet.  Bake for 10 to 11 minutes, until the bottoms just start to brown. Remove from oven, let cool.

Makes about 3 dozen cookies.

Chocolate Chip Cookie in a Jar Recipe

INGREDIENTS: Semi Sweet Chocolate Chips, Milk Chocolate Chips, unbleached, all purpose flour, rolled oats, sugar, salt, baking soda, baking powder

This product contains Wheat, Milk

ADD: 6-8 Tablespoons of butter, softened, 2  eggs, 2 tsp vanilla extract

DIRECTIONS:

Preheat oven to 350 F.  Place Parchment paper on 2 cookie trays.

In a large bowl, beat added wet ingredients.  Stir in jarred dry ingredients.  Drop by rounded tablespoonfuls onto prepared cookie sheet.  Bake for 10 to 11 minutes, until the bottoms just start to brown.  These are meant to be soft, so do not need to be completely brown.  Remove from oven, let cool.

Makes about 3 dozen cookies.

Oatmeal Cookie in a Jar Recipe

YIELD: 24 cookies

INGREDIENTS: oats, unbleached, all-purpose flour, brown sugar, raisins, granulated sugar,  baking soda, cinnamon, salt

This product contains Wheat

Directions:

Add: 1⁄4 cup butter,( softened), 1 eggs, 1 teaspoon vanilla

Heat oven to 350°F.

Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden bro

Coffee Toffee Ice Cream from Chef Lauren Costello for BD Provisions

Two of my favorite flavors–coffee and toffee–team up for a tasty grownup ice cream treat.

It just doesn’t seem like summer without a giant ice cream in hand on a sunny afternoon. This coffee toffee ice cream is a French custard-based recipe, meaning that it is made with eggs. The base of this ice cream is a cooked liquid custard, or crème anglaise, with a characteristically high ratio of cream to milk and eggs, which produces the most rich and smooth ice cream. Once cooled completely, the custard is churned in an ice cream machine before adding hand-chopped toffee. Drooling yet?

Equipment: cutting board; chef’s knife; wet measuring cup; dry measuring cup; medium saucepan; mesh strainer; whisk; wooden spoon; rubber spatula; cheesecloth; medium mixing bowl; ice cream machine

Ingredients: 2 cups heavy cream 1 cup whole milk

3/4 cup coarsely ground coffee

1/2 cup sugar

6 large egg yolks

2 cups chopped toffee

“Decaffeinated coffee is a must for ice cream, by the way. You don’t want that late-night scoop to keep you up!”

1. In a medium saucepan, combine the heavy cream, milk, ground coffee, and sugar. Set heat to medium-high and simmer until the sugar completely dissolves, approximately 3-5 minutes.

2. Remove the pan from the heat and set aside. Whisk the egg yolks in a bowl, and then gently whisk about a quarter of the hot cream into the yolks to temper them, stirring constantly for about 30 seconds. Whisk the yolk mixture back into the pot with the remaining cream mixture. Return the pan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon or spatula, stirring constantly (see videos below).

3. Remove the pan from heat and allow custard to steep for 20-30 minutes to get the richest coffee flavor.

4. Strain the custard through a fine-mesh sieve into a bowl, pressing with a rubber spatula or wooden spoon to make sure that you do not leave any liquid behind. Discard the coffee grounds, clean and dry the mesh sieve/strainer, and line it with cheesecloth. Strain the mixture again into another bowl to help remove the smaller coffee grounds. You may even wring the cheesecloth dry to get all the strained custard you can. Cool the strained mixture to room temperature, then cover and chill overnight.

5. Churn the chilled coffee custard in an ice cream machine according to the manufacturer’s instructions (generally about 20 minutes). Stir in the chopped toffee, place in a container and store in the freezer.

Makes 6 servings.

Strain the Custard at Least Twice

“This might seem cumbersome, but it actually saves you time this way, counterintuitive as it seems. First strain the custard directly through a mesh sieve. This will get rid of the biggest grains of coffee, which will in turn make getting rid of the tiny ones a more targeted, effective task. For the second strain, use cheesecloth with the strainer. Since all the big pieces of coffee will have been removed already, you’ll have an easier time letting the liquid through the cheesecloth, leaving the coffee bits behind.”