Spicy Miso Shrimp

Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Ingredients
Servings: people
Instructions
  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
Recipe Notes

If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

Irish Cream Cupcakes

A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
Irish Cream Cupcakes
Print Recipe
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
    Irish Cream Cupcakes
    Print Recipe
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Ingredients
      White Chocolate Ganache
      Chocolate Cupcakes
      Servings: cupcakes
      Instructions
      White Chocolate Ganache
      1. Heat cream and Irish cream in a small pot until just at a simmer.
      2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
      3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
      Chocolate Cupcakes
      1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
      2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
      3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
      4. Frost with white chocolate ganache frosting.

      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          Chocolate Ganache Sandwich Cookies

          Chocolate Ganache Sandwich Cookies
          Print Recipe
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Chocolate Ganache Sandwich Cookies
            Print Recipe
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Ingredients
              Servings: Cookies
              Instructions
              1. Sift together flour, cocoa, baking powder and salt. Set aside.
              2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
              3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
              4. Add dry ingredients to butter mixture and blend together until just incorporated.
              5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
              6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
              7. Preheat oven to 350℉ and line baking trays with parchment.
              8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
              9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
              10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
              11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
              12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
              13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
              Recipe Notes

              -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

              -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

              -I re-rolled the dough 3 times with no ill effect to the final cookie.

              -Cookies are slightly crisp but soften when sandwiched together with the ganache.

              -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

              -The cookie wafers can be made in advance and frozen until ready to assemble.

              -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

              Apple Date Cake with Pecan Streusel

              Apple Date Cake with Pecan Streusel
              Print Recipe
                Servings Prep Time
                20-24 pieces 40 minutes
                Cook Time
                40 minutes
                Servings Prep Time
                20-24 pieces 40 minutes
                Cook Time
                40 minutes
                Apple Date Cake with Pecan Streusel
                Print Recipe
                  Servings Prep Time
                  20-24 pieces 40 minutes
                  Cook Time
                  40 minutes
                  Servings Prep Time
                  20-24 pieces 40 minutes
                  Cook Time
                  40 minutes
                  Ingredients
                  Apple Date Cake
                  Pecan Streusel
                  Servings: pieces
                  Instructions
                  Pecan Streusel
                  1. In a small bowl, stir together all ingredients and set aside.
                  Apple Date Cake
                  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.