Ash and B's Favorite Macaroni and Cheese

Barely Adapted from EzraPoundCake.com

Serves 3 to 4 as a main course

1 1/2 cups (6 ounces) grated extra-sharp cheddar

1 cup (4 ounces) grated Monterey Jack

1/2 cup (2 ounces) grated Gruyere

2 1/2 cups milk

3 tablespoons unsalted butter, plus more for the dish

3 tablespoons all-purpose flour

1 teaspoon ground mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Dash of cayenne

1/2 pound (8 ounces) elbow macaroni

1. Preheat the oven to 375 degrees. Set a baking rack in the top-third of the oven. Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish). Set aside.

2. Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.

3. In a medium saucepan, warm the milk over medium heat.

4. In a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)

5. Remove the pan from the heat. Stir in the mustard, salt, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.

6. Fill a large saucepan with water, and bring it to a boil over high heat. Add macaroni. Return the water to a boil, and cook for about 10 minutes. Drain well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.

7. Transfer the mixture to the prepared baking dish. Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Monkey Muffins

Barely adapted from the Pioneer Woman

Ingredients:

Leftover bread dough, frozen bread dough, or refrigerated biscuit dough - cut into thirds
Cinnamon
Sugar
Butter
Sweetened condensed milk
vanilla

Preheat the oven to 350 degrees. Lightly spray a 12 cup muffin tin with cooking spray. In a shallow bowl, mix cinnamon and sugar together (I used a 4:1 ratio for sugar to cinnamon). Place a pat of butter (about 1/2 tsp) into the bottom of each muffin cup. Sprinkle about 1/2 tsp of cinnamon/sugar mixture into each cup. Roll dough into balls and then into cinnamon/sugar mixture. Place three balls of dough into each muffin cup. Then place another 1/2 tsp of butter onto each cup of dough, and sprinkle with cinnamon/sugar. Bake for 10-12 minutes or until lightly browned and bubbly. While the bread is baking, add 1/4 tsp of vanilla to the condensed milk. Remove from the oven and immediately drizzle with approx. 1 and 1/2 tsp of sweetened condensed milk. Allow the rolls to sit for about 10 minutes to absorb the "icing". Best served warm.

Individual Molten Chocolate Cakes

Yield: 4 servings

4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar

8 tablespoon(s) unsalted butter (1 stick)

2 whole eggs

2 egg yolks

1/3 cup(s) sugar

1/2 teaspoon(s) vanilla extract

1 tablespoon(s) cake flour

Pinch of salt

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour and salt just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.

Oatmeal Chocolate Chip Cookies

I usually half the recipe b/c it makes nearly 5 dozen.

Also, it is important to make large mounds ( a little bigger than golf ball size) and if you can chill/freeze the dough balls before cooking.

2 cups butter (room temp)

2 cups brown sugar

2 cups granulated sugar

4 eggs

2 tsp vanilla

1 tsp cinnamon

4 cups flour

5 cups old fashioned oatmeal

1 tsp salt

2 tsp baking soda

3 cups chopped nuts

24 oz choc chip

Preheat oven to 375 degrees. Cream butter and both sugars. Add eggs one at a time and vanilla. Stir in flour and oatmeal. Add salt, soda, cinnamon. Add nuts and chips last. Mix well. Place ball mounds of dough on greased cookie sheet. Bake 12 minutes.

Dark Chocolate Peanut Butter Cups

12 oz bittersweet chocolate (60-70% cacao-no exceptions)
1/3 cup creamy peanut butter (I added in an extra 1-2 TB) Note**
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers (finely, but not a powder, but not chunks either)
(I added in 1 tsp salt to peanut butter mixture)

In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls.
In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
Use regular or mini cupcake tins and line them with cupcake liners. It is best to use 3 to 4 liners per each compartment as this will help hold the structure of the pb cup.
Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.
While those are in the freezer get out the peanut butter mixture and form into teaspoons or tablespoon balls depending on what size peanut butter cup you are making.
remove the cupcake tins from the freezer, and place about one teaspoon (1 tablespoon for larger size) of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to get filly in around the sides too.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring. Should make 12-16 mini's or 8 big ones.