1-minute Microwave Creme Brulee

Source: http://shine.yahoo.com/shine-food/quick-easy-1-minute-microwave-creme-brulee-205700999.html

Ingredients: 
2 ounces cream cheese 
1 egg yolk 
3 1/2 tablespoons sugar 
2 teaspoons bourbon or vanilla 
1 tablespoon pure maple syrup 
optional: fresh berries and mint leaves for garnish 

Directions: In a small bowl, microwave creme cheese for about 15 seconds, or until soft. Whisk in the egg yolk, 2 tablespoons of sugar, and the bourbon until smooth. Pour into two very-small ramekins (I used the 2″-square dip dishes from Pier One). Microwave for 25-35 seconds, or just until the center of the cream cheese mixture is set. Remove from microwave. In a small, microwave-safe bowl, mix together the remaining 1 1/2 tablespoons of sugar and the maple syrup. Microwave for 10-20 seconds, until bubbly. Drizzle over creme brulees. Allow sugar topping to harden for a minute before topping with berries & mint, (if desired) and serving. 

- By Brooke McLay 
Follow Brooke on Babble 

Honey Brownies

1/2 cup all-purpose flour
1/3 Unsweetened Cocoa powder
1/4 tsp Baking powder
1/4 tsp Salt
1/2 cup Semi-sweet chocolate chips / Chopped Walnuts  (optional)
1/2 cup butter
3/4 cup Honey
1/4 cup Maple Syrup
1 tsp Vanilla
2 Eggs

Preheat the oven to 350 F. Line a 9" square pan with parchment paper with an inch overhang on two opposite sides. This enables easy removal of the brownies from the pan. In a large mixing bowl mix flour, cocoa powder, baking powder and salt with a whisk for a minute. Fold in the chocolate chips/walnuts if using. In another bowl mix the oil, honey, maple syrup with a hand mixer until well mixed. Add in the vanilla and the egg and beat for another 30 secs. Now pour the wet mixture over the dry ingredients and gently wrap and fold until well mixed without any lumps. Do not overmix. Pour into the prepared pan and bake for 20-25 mins. A toothpick inserted into center of the oven should come out clean. Remove from the oven and cool for 10 mins. Transfer the brownies from the pan to the cooling rack and allow it to cool for 30 mins. Cut into 9 big squares or 16 small squares.

Flat Bread

3 1/2 cups unbleached all-purpose flour
2 teaspoon baking powder
1 1/4 teaspoon salt
1 cup water
2/3 cup olive oil plus more for brushing
Sea Salt
Sun dried tomatoes and other herbs of choice

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 8 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap)  transfer to oiled baking sheet.

Lightly brush top with additional oil. Sprinkle with sea salt. Slide round onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

This makes a double recipe as we always run out of flat bread before we run out of humus.

butternut squash & caramelized onion flatbread

This looks amazing!!!

http://ohmyveggies.com/recipe-butternut-squash-caramelized-onion-flatbread/

CAKE MIX COOKIES

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)
Preheat oven to 350°F.
Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cooke sheet.

Bake for 15 minutes or until done.

Makes about 4 dozen.

No-Bake Lemony Cheesecake

Ingredients

1 (8 oz.) package light cream cheese softened
1 (10 oz.) jar Dickinson's® Lemon Curd
2 cups light whipped topping thawed, plus more for topping
1 (9-inch) graham cracker pie crust
Fresh raspberries and lemon slices

Directions
BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.

Yield: 8 servings

Lemon Curd Bars

Ingredients

1 cup butter softened*
1 cup sugar
2 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (10 oz.) jars Dickinson's® Lemon Curd
3/4 cup flaked coconut
1/2 cup almonds chopped
1 tablespoon powdered sugar

Directions

HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Yield: 24 bars