1 box brownie mix, prepared according to package instructions
8 chocolate truffles
Preheat oven to 350 degrees. Spray a 12-cavity whoopie pie pan with nonstick spray.
Evenly distribute egg into the cavities of the pan. Sprinkle with seasoning.
Bake until firm and cooked through, about 15 minutes.
Meanwhile, cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
Sprinkle cheese over 6 of the baked egg patties. Top each with 1/2 slice of bacon. Finish with the remaining 6 egg patties.
MAKES 6 SERVINGS
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4 cups flour(500 g), sifted
4 tablespoons baking powder
4 cups milk(960 mL), warm to the touch
¾ cup butter(170 g), melted
3 egg yolks
4 egg whites
maple syrup, to serve
Whisk together the flour and baking powder in a large bowl.
In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined.
Add the beaten egg whites and gently fold to combine.
Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet,
smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick
inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat,
making 3 more pancakes with the remaining batter.
Serve with maple syrup.
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Chocolate Chip Cookies
2 cups butter(460 g), melted
2 cups brown sugar(440 g), packed
2 cups granulated sugar(400 g)
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour(625 g)
2 teaspoons baking powder
4 cups chocolate chips(700 g)
Preheat oven to 375°F (190°C).
In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
Add in the eggs and vanilla, mixing until smooth.
Add the flour and baking powder, folding the mixture until it forms a smooth dough.
Fold in the chocolate chips until evenly combined.
Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
Bake for 12 minutes, then serve!
To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
Wrap the tray with cling wrap, then freeze for up to one month.
To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
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Bacon Chicken Wrapped Mozzarella Sticks
2 cups ketchup(480 g)
1 cup tomato sauce(260 g)
1 cup apple cider vinegar(240 mL)
1 teaspoon mustard
½ cup light brown sugar(110 g)
½ cup granulated sugar(100 g)
8 boneless, skinless chicken tenders
8 sticks mozzarella cheese
8 slices bacon
1 tablespoon fresh parsley, for serving
Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard,
light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and
another ½ cup (130 g) for the dip.
Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling
pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for
Preheat the oven to 400°F (200°C).
Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick.
Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
Remove from the oven, top with chopped parsley, and serve with reserved dip
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8 oz shredded cheddar cheese(225 g)
4 tablespoons unsalted butter, room temperature
1 teaspoon kosher salt
3 teaspoons McCormick® Savory Spice Blend
1 cup all-purpose flour(125 g)
3 tablespoons ice water
Preheat the oven to 350˚F (180˚C).
In a large bowl with an electric hand mixer add the cheddar cheese, butter, Savory spice blend, and
salt until well combined.
Mix in the flour and add the ice water, 1 tablespoon at a time, until the dough holds together but crumbles
apart if you break it up in your hand. If it seems too dry, add a little more ice water.
Divide the dough into 2 halves and pack together in discs. Wrap in parchment paper and chill in the
refrigerator for 30 minutes.
Roll out dough to ⅛-inch (½-centimeter) thick, pinching the cracks on the ends. Cut into
1-inch (2½-centimeter) squares and poke a hole in the center of each square for ventilation during baking.
Separate the crackers and place on a parchment paper-lined baking sheet.
Bake for 13 minutes, or until golden brown.
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Roasted Sheet Pan Chicken, Sweet Potatoes, and Broccoli
4 bone-in chicken thighs (skin-on, or 6 legs, or a combo of both)
2 medium sweet potatoes (cut into 1-inch chunks)
2 tablespoons canola (or grapeseed oil)
Salt and pepper
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cayenne pepper
1 large head of broccoli
Add a large sheet pan to the oven and preheat to 425 F.
Drizzle the chicken and sweet potatoes with 2/3 of the oil and rub to coat evenly. Season well with salt and pepper.
Remove the hot pan from the oven. Add the chicken, skin-side down, and add the sweet potatoes scattered around the chicken. Return the pan to the oven and roast for 20 minutes.
Meanwhile, make the sauce—in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together.
Cut the head of the broccoli into florets. Peel the stalk and cut it into 1/2-inch slices. Drizzle the broccoli with the remaining oil and rub to coat evenly. Season with salt and pepper.
Remove the pan from the oven and brush the chicken and potatoes with the sauce. Flip the chicken and potatoes and brush the other side. Add the broccoli scattered around in a single layer. Brush with the remaining sauce and return to the oven.
Roast for about 15 more minutes, or until the chicken registers 165 F in the thickest parts and the vegetables are tender. Serve.