Best Cranberry Sauce

INGREDIENTS

1. • 2 lb Gala apples (about 4)
   • 1 medium onion, cut into 1-inch pieces
   • 2/3 cup packed dark brown sugar
   • 1/2 cup fresh orange juice
   • 3 tablespoons unsalted butter, melted
   • 2 teaspoons mustard seeds
   • 1/4 teaspoon ground ginger
   • 1/8 teaspoon ground cloves
   • 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

PREPARATION

1. 1. Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
   2. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.  Blend to get a smoother texture.  Serve chutney warm or at room temperature.

Cooks' note:

Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.

Best Pumpkin Cheesecake

INGREDIENTS

1. For crust:
   • Nonstick vegetable oil spray
   • 2 cups gingersnap cookie crumbs (about 9 ounces)
   • 1 cup pecans (about 3 1/2 ounces)
   • 1/4 cup (packed) golden brown sugar
   • 2 tablespoons chopped crystallized ginger
   • 1/4 cup (1/2 stick) unsalted butter, melted
2. For filling:
   • 4 8-ounce packages cream cheese, room temperature
   • 2 cups sugar
   • 1 15-ounce can pure pumpkin
   • 5 large eggs
   • 3 tablespoons all purpose flour
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon freshly grated nutmeg
   • 1/4 teaspoon ground allspice
   • 1/4 teaspoon salt
   • 2 tablespoons vanilla extract
3. For topping:
   • 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
   • 1/4 cup whole milk
   • 1 teaspoon vanilla extract
   • 1/8 teaspoon salt
   • 1 cup sour cream

PREPARATION

1. Crust:
   1. Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
2. Filling:
   1. Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
3. Topping:
   1. Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
   2. Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.

whole wheat chocolate chip buttermilk scones

3 C whole wheat flour
1/3 C brown sugar
2½ t baking powder
½ t baking soda
¾ t salt
1.5 sticks cold butter, cut into small cubes
1 C low-fat buttermilk
1 to 1 1/2 cups chocolate chips

Preheat oven to 425°F. Line a baking sheet with parchment.
Combine the flour + sugar + baking powder + baking soda + salt. Mix well.
Mix the flour and cold butter cubes with your hands until the mixture becomes crumbly. Do not overmix.
Pour in the buttermilk in parts, mixing the dough with your hands after each addition. Continue to pour in the buttermilk until the mixture becomes doughy and soft.
Add chocolate chips and combine one last time.
Flour the rolling pin and work surface and start working and kneading the dough.
Roll dough out to 1/2 thick. Cut in triangles or with biscuit cutter.
Place on baking sheet. Brush with heavy cream or egg wash {optional} {i skipped this}
Bake for about 12 mins or until the outside is golden and scones are firm to the touch.
Serve warm with buttah.

Yum.

sour cream sugar cookies

1 c sugar

1/4 c shortening
1/4 c butter
1 tsp vanilla
1 egg
1/2 c sour cream

2 2/3 c flour
1 tsp baking powder
1/2 tsp salt

1/2 tsp baking soda

cream shortening, butter and sugar -- 

add egg and vanilla

add in dry ingredients.

let sit in fridge for at least and hour.

roll to desired thickness.

bake at 425 for 6-8 min.

Carmel Frosting

2/3 Cube of Butter

1 Cup of Brown Sugar

1/3 Cup Evaporated Milk

3 to 3 1/2 Cups of Brown Sugar

Melt butter and brown sugar on the stove.

Add evaporated milk and stir.

Mix until hot, but do not burn.

Remove from heat and cool. Mix in powdered sugar.

Mexican Inspired Cupcakes

I came up with these 3 cupcakes (lime, mexican chocolate and tres leches) for our upcoming ward party. They are simple recipes so that I wouldn't scare off anyone. They all should be delicious though. The lime cupcake should look familiar to you Mer. I thought you lime pie would make for a fun frosting. Enjoy.

Lime Cupcakes (easy)

1 box white cake mix

2 limes

1 can sweetened condensed milk

1 container cool whip (normal size)

1. Mix cake as directed on box, add zest of limes. Bake as 24 cupcakes. Cool.

2. Mix together lime juice from limes and sweetened condensed milk. Fold in cool whip. Let chill until slightly firm and then pipe or spread over cupcakes. Refrigerate.

3. Garnish with lime zest if desired.

Mexican Chocolate Cupcakes (intermediate)

1 box chocolate cake mix

2 teaspoons cinnamon

1 teaspoon vanilla

2 cups semi-sweet or dark chocolate chips

2 cups heavy cream

1. Make cake as directed, add 1 teaspoon cinnamon and vanilla. Bake as 24 cupcakes.

2. Heat cream on stove until bubbles form at the edge. In a bowl mix together chocolate chips and cinnamon. Pour cream over chocolate. Let sit for 3 minutes and then whisk until smooth. Refrigerate until cool and then whip until it is frosting texture.

3. Frost cupcakes and garnish with sprinked cinnamon if desired.

Tres Leches Cupcakes (slightly difficult)

1 1/2 cup unsalted butter

2 cup sugar

6 eggs, separated

1 teaspoon vanilla extract

2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup buttermilk

1 cup evaporated milk

1 cup sweetened condensed milk

1 cup coconut milk

2 cup lightly toasted coconut

1. Cream the butter and sugar until light and fluffy.

2. Add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla.

3. Add dry ingredients alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill liners ¾ full. Bake for 20 to 25 minutes at 350 degrees. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke several holes in the top of each of the warm cupcakes with a wooden skewer or toothpick. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Top with toasted coconut. Refrigerate for 2 hours or overnight.

Chicken Fajita Marinade

1/4 C Olive Oil

1 t Grated Lime Rind

2 1/2 T Fresh Lime Juice

2 T Worcestershire Sauce

1 1/2 t Ground Cumin

1 t Salt

1/2 t Dried Oregano

1/2 t Fresh Ground Pepper

2 Garlic Cloves, Minced

1 14 oz. Can Chicken Broth