recursal/Fanatic-Fandom huggingface dataset:
Cream Cheese Frosting

***Yield: 3 cups***

***Prep Time: 5 minutes***

***Total Time: 5 minutes***

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### Ingredients:

* 8 ounces cream cheese, softened to room temperature
* 1/2 cup unsalted (or salted) butter, softened to room temperature
* 3 cups confectioners' sugar, (plus an extra 1/4 cup if needed)
* 1 teaspoon pure vanilla extract
* 1/8 teaspoon salt

### Directions:

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

### Recipe Notes:

This recipe is enough to frost 12-18 cupcakes or one 9x13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)

***Enjoy!***
Jalapeño Cornbread Muffins

***Yield: 14 muffins***

***Prep Time:*** ***15 minutes***

***Total Time: 1 hour, 5 minutes***

* 1-3 chopped jalapeño peppers, depending on taste preference (I remove the seeds. And I use 2.)

### Directions:

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
3. Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)4 and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. You'll want them baked until the center is cooked through. Use a toothpick to test.
4. Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Serve muffins with butter, honey, jam, whatever you like. Store leftovers in an airtight container at room temperature for up to 1 week.
5. **Make ahead tip:** For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

### Recipe Notes:

1. My preferred cornmeal is *Indian Head Stone Ground Yellow Cornmeal.*
2. For less sweet cornbread, reduce brown sugar to 1/4 cup. You can use dark brown sugar instead, for a slightly stronger molasses background.
3. Buttermilk is required for this recipe. If you do not keep it on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%-- whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
4. Why the initial high temperature? Like I do for most of my muffin recipes, you’ll bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops, then the centers will bake during the lower temperature bake time.

***Enjoy!!***
Cranberry Cardamom Spice Muffins

***Yield: 12 muffins***

***Prep Time: 10 minutes***

***Total Time: 35 minutes***

### Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. **Make the muffins:** In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
6. **For the icing:** Whisk the confectioners' sugar and orange juice together. Drizzle over muffins.
7. Muffins stay fresh stored in the refrigerator for 1 week.

**Make ahead tip:** For longer storage, freeze muffins (without glaze) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.

***Enjoy!!***
Gingerbread Muffins With Sweet Lemon Glaze

***Yield: 12 muffins***

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### Gingerbread Muffins

* 3 cups (375g) all purpose flour *(or white-whole wheat flour)*
* 1/4 teaspoon salt
* 1 and 1/2 teaspoons baking soda
* 1 and 1/4 teaspoons ground ginger
* 1 and 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* 3/4 cup (234g) dark molasses *(or light or blackstrap)*
* 1/2 cup (1 stick or 115g) butter
* 1/2 cup (100g) packed dark brown sugar
* 1 large egg
* 3/4 cup (185g) plain or vanilla yogurt
* 1/4 cup (60ml) milk\*

### Sweet Lemon Glaze

* 1 cup (120g) powdered sugar *(or more)*
* juice from 1 lemon
* 1-2 Tablespoons (15-30ml) half-and-half *(or heavy cream or milk)*

### Directions:

1. Preheat oven to 450F. Spray 12 cup muffin tin with non-stick spray or line with muffin liners.
2. In a large bowl, mix together flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.
3. In a microwave-safe bowl, heat the molasses and butter on high for about 1 minute in the microwave. Stir until thoroughly mixed together. Set aside. In a second bowl, whisk together the brown sugar, egg, yogurt, and milk. Pour into the butter. molasses mixture and whisk until everything is incorporated. Pour wet ingredients into dry and mix until \*just\* combined. Do not overmix. Batter will be very thick and lumpy.
4. Fill your muffin tins to the very top and bake for 5 minutes at 450F. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for about 15 more minutes. Muffins are finished when a toothpick inserted into the center comes out clean.
5. As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. Add more powdered sugar if you'd like it thicker and more cream if you'd like it thinner. Dip muffin tops into the glaze.
6. Muffins taste best eaten the same day, and can be stored in an air-tight container at room temperature.

### Recipe Notes:

*\*Recipe tested with skim milk and low fat milk. Any milk will be OK. Soy, almond, rice, whole.*

***Enjoy!!***
Mini Cinnamon Sugar Pumpkin Muffins

***Yield: 20-24 mini muffins***

***Prep Time: 15 minutes***

***Total Time: 30 minutes***

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### Ingredients:

* 1 and 3/4 cups white-whole wheat flour (or all-purpose flour)
* 1 and 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon nutmeg
* 1/4 cup (1/2 stick; 60g) unsalted butter, melted and slightly cooled
* 1/2 cup packed light or dark brown sugar
* 1 large egg
* 1 and 1/2 teaspoon pure vanilla extract
* 3/4 cup pumpkin puree (not pumpkin pie filling)
* 1/2 cup milk

#### Cinnamon Sugar Coating

* 1/4 cup (1/2 stick; 60g) unsalted butter
* 1/2 cup granulated sugar
* 1 Tablespoon ground cinnamon

### Directions:

1. Preheat oven to 350°F (177°C). Spray mini muffin tin with nonstick spray. Set aside.
2. In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.
3. Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
4. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.

**Make ahead tip:** Muffins stay soft, fresh, and moist at room temperature for 3-5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

***Enjoy!!***
Blackberry Lemon Poppy Seed Muffins

***Yield: 12 muffins***

***Prep Time: 20 minutes***

***Total Time: 50 minutes***

* 1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)

## Glaze

* 1 cup (120g) confectioners’ sugar, sifted
* 2-3 Tablespoons (30-45ml) fresh lemon juice

### Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. **Make the muffins:** In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk, lemon juice, and lemon zest and continue to beat on low until combined. Fold in the blackberries with a wooden spoon or rubber spatula. They may bleed a little, so be careful!
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze. Muffins stay fresh stored in the refrigerator for 1 week.
6. **For the glaze:** Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.

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**Make ahead tip:** For longer storage, freeze muffins (without glaze) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.

### Recipe Notes:

1. Use your favorite yogurt; I prefer nonfat or low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with vanilla flavored, honey flavored, or even full fat. Sour cream works as well.
2. I usually use skim milk or unsweetened vanilla almond milk. Any milk, dairy or nondairy, works!
Dark Chocolate Almond Truffles

***Yield: 20 truffles***

***Prep Time: 25 minutes***

***Total Time: 1 hour***

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### Ingredients:

* 14 dates, soaked in warm water for 10 minutes
* 2 teaspoons vanilla extract
* 1/4 cup unsweetened cocoa powder
* 1/2 cup whole almonds
* 1/2 cup sunflower seeds
* optional: 1/4 teaspoon salt
* 8 ounces semi-sweet or bittersweet quality chocolate

### Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Place pitted dates, vanilla extract, cocoa powder, almonds, sunflower seeds, and salt (if using) into your food processor. Blend/pulse until a moist dough forms, as pictured above. This will take a minute or two of blending. If the dough is too dry and crumbly, add 1-2 more soaked dates or even a teaspoon of pure maple syrup.
3. Once dough is formed, scoop out 1 Tablespoon of dough. Roll into a smooth ball and place onto prepared baking sheet. Repeat with remaining dough. Set aside as you melt the chocolate in the next step.
4. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easy for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
5. Dip each ball completely into the chocolate using a dipping tool. When lifting it out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place each back on the baking sheet and refrigerate until the chocolate has set, about 30 minute.

***Enjoy!***
Whole Wheat Apple Cinnamon Muffins

***Yield: About 15 muffins***

***Prep Time: 30 minutes***

***Total Time: 1 hour (includes Cooling)***

### Directions:

1. Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner.
2. In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
4. **Make ahead tip:** Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

### Recipe Notes:

1. 2 cups of white whole wheat, whole wheat pastry flour, or all-purpose flour work too.
2. Instead of pecans, try chopped walnuts or even sunflower seeds. Or leave out completely. If using the nuts, feel free to toast them for 10 minutes at 300°F (148°C).
3. You can use honey for the maple syrup, just expect a small loss of flavor. Maple works so well with the apple cinnamon!
4. Instead of applesauce, use an extra 1/3 cup of oil. 1/3 cup mashed banana works instead too, but I found the muffins to be a little dry.
5. Use a sweeter variety of apple that you love. I've used Pink Lady and Fuji. Both fantastic in these.
6. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

***Enjoy!!***
Soft Baked White Chocolate Chip Molasses Cookies

***Yield: 20 large cookies***

***Total Time: 2 hours, 40 minutes***

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### Ingredients:

* 3 cups all-purpose flour *(careful not to over-measure.)*
* 1 teaspoon baking soda
* 2 teaspoons ground ginger
* 1 and 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon nutmeg
* 1/4 teaspoon salt
* 3/4 cup unsalted butter, softened to room temperature
* 3/4 cup packed dark brown sugar (light brown sugar is okay to use.)
* 1/3 cup dark molasses
* 1 egg, at room temperature
* 2 teaspoons vanilla extract
* 1 and 1/2 cups white chocolate chips
* 1/3 cup granulated sugar, for rolling

### Directions:

1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
2. Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
3. Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10-11 minutes, or until edges appear set. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely.
4. **Make ahead tip:** Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

***Enjoy!***
Chocolate Pumpkin Spice Muffins

***Yield: 12-13 muffins***

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### Ingredients:

* 3/4 cup (185g) pumpkin puree (fresh or canned)
* 1/2 cup (100g) packed light brown sugar
* 1/4 cup (82g) pure maple syrup
* 2 large egg whites
* 2/3 cup (160g) nonfat Greek yogurt1
* 2 Tablespoons (30ml) coconut oil, melted
* 1 teaspoons vanilla extract
* 1/2 cup (62g) all-purpose flour (measured correctly)
* 1/2 cup (66g) whole wheat flour
* 1/2 cup (42g) unsweetened cocoa powder
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 and 1/2 teaspoons cinnamon
* 1 teaspoon pumpkin pie spice
* 1/3 cup (60g) mini chocolate chips (optional)

### Directions:

1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
2. In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
3. Sift2 the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
4. Divide the batter evenly among the muffin cups - fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 3753 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
6. **Make ahead tip:** Muffins freeze well up to 3 months: heat up for 45 seconds to thaw. They are so good warm!

### Recipe Notes:

1. I prefer nonfat Greek yogurt in these muffins. If using regular yogurt, a different fat percentage, and/or a flavored variety such as vanilla, the calorie count may be different.
2. Sifting the dry ingredients is optional, but recommended. It helps get out any little cocoa lumps and ensures the heavy whole wheat flour and lighter all-purpose are evenly combined.
3. Why the initial high temperature? See my sky-high muffin dome tricks for more detail.

***Enjoy!!***
Strawberry Frosting

***Yield: 3 cups***

***Prep Time: 10 minutes***

***Total Time: 10 minutes***

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### Ingredients:

* 1 cup freeze-dried strawberries
* 1 cup unsalted butter, softened to room temperature
* 4 cups confectioners' sugar
* 3 Tablespoons heavy cream
* 1 teaspoon vanilla extract
* salt, to taste

### Directions:

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.

***Enjoy!***
Chocolate Hazelnut Crunch Truffles

***Yield: 40-45 truffles***

***Prep Time: 1 hour***

***Total Time : 5 hours, 50 minutes***

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### Ingredients:

* 16 ounces semi-sweet or milk chocolate, (coarsely chopped and divided)
* 1/2 cup heavy cream
* 1/3 cup Nutella
* 2 Tablespoons unsalted butter, softened to room temperature
* 3/4 cup toasted and finely chopped hazelnuts,

### Directions:

1. Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
2. Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches "scoopable" consistency, about 4 hours.
3. Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.
4. Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (**A rolling tip:** If you can't roll into perfect balls, do the best you can and place on the baking sheet. The air will help "dry out" the truffles. After 15 minutes, you'll be able to roll them into neater balls.)
5. **Coat in chocolate:** You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.
6. Dip each truffle completely into the chocolate using the spiral dipping toolor a fork.When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

***Enjoy!***
Double Chocolate Chip Crinkle C

***Yield: 20 cookies***

***Prep Time: 3 hours, 30 minutes (includes chilling)***

***Total Time: 3 hours, 50 minutes***

### Directions:

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball generously in the confectioners' sugar and place on the baking sheets.
6. Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

***Enjoy!***
Skinny Raspberry Chocolate Chip banana Muffins

***Yield: About 15 muffins***

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### Ingredients:

* 2 and 1/2 cups white whole wheat flour (or mix of whole wheat and all-purpose)
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 cup honey (or maple syrup)
* 1/2 cup light or dark brown sugar, loosely packed
* 1 cup mashed very ripe banana (about 2 large very ripe bananas)
* 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
* 1 large egg, beaten
* 3/4 cup milk (any milk works)
* 1/2 cup semi-sweet chocolate chips (or less, depending on your taste)
* 1 and 3/4 cups fresh or frozen raspberries

### Directions:

1. Preheat oven to 350°F (177°C). Grease a 12-count muffin pan with cooking spray or grease liners (muffins will stick to liners if not greased with a little cooking spray first!). This recipe yields about 15 muffins, so you will have a 2nd batch with only 3 muffins.
2. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
3. In a separate bowl, whisk the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.
4. Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

**Make ahead tip:** Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

### Recipe Notes:

*\*Do not use cupcake liners, muffins will stick to liners.*

***Enjoy!!***
Vanilla Buttercream

***Yield: 2.5 cups***

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### Ingredients:

* 1 cup unsalted butter, softened to room temperature
* 4 - 5 cups confectioners' sugar
* 1/4 cup heavy cream
* 2 teaspoons pure vanilla extract
* salt (optional)

### Directions:

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)

***Enjoy!***
Gingerbread Swirl Fudge

***Yield: 64 1-inch squares***

**Prep Time: 20 minutes**

***Total Time: 6 hours, 15 minutes***

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### Ingredients:

* 14 ounce can sweetened condensed milk
* 3 and 1/4 cups white chocolate chips
* 1 teaspoon pure vanilla extract
* 3 Tablespoons dark molasses
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground

### Directions:

1. Line an 8-inch square baking pan\* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.
2. Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.
3. Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It's important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.
4. Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
5. Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

***Make-Ahead Tip:*** Fudge is a wonderful recipe to make ahead of time! It's great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

***Enjoy!***
Mini Chocolate Chip Muffins

***Yield: 36 mini muffins***

***Total Time: 35 minutes***

### Directions:

1. Preheat oven to 350F degrees. Spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. I do not recommend mini liners for these. Set pan aside.
2. In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until no brown sugar lumps remain and everything is combined. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until \*just\* combined - do not overmix. Fold in the mini chocolate chips.
3. Fill muffin cups only about halfway-- these muffins rise! A couple teaspoons of batter per cup is plenty. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.
4. **Make ahead tip:** Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

### Recipe Notes:

So many notes! They're mostly about substitutions because I know you'll have some questions. Substitutions for these muffins have a huge impact on their taste, texture, and calorie count. There are substitutions that I suggest, so please review these notes if looking to change anything.

These can be baked as **regular size muffins** in a 12-count muffin pan. The bake time will be around 18 minutes at 350F, more or less. Please use a toothpick to check doneness. Feel free to calculate the calorie count for regular size muffins.

1. Whole wheat flour may be used, but the muffins may taste a little dense. How about using white whole wheat flour or half all-purpose and half whole wheat.
2. Maple syrup may be replaced with honey or agave, but I much prefer the taste of maple syrup in these muffins.
3. Nonfat plain Greek yogurt may be substituted for low fat Greek or regular yogurt, vanilla or honey flavored Greek yogurt, or regular nonfat yogurt. I do not recommend sour cream.
4. I do not recommend leaving out the butter or coconut oil. This is what makes these muffins tender and similar to the texture of higher calorie chocolate chip muffins. Do not use applesauce in its place.
5. Without any other changes to the recipe, 1 egg may be substituted for the egg white if you do not want to leave out an egg yolk. Or you can makethese cookies!
6. Mini chocolate chips are best. You get many more in each muffin which makes them taste so good. Feel free to increase mini chocolate chips to 2/3 cup (I've done that-- so good!). I do not recommend regular size.

***Enjoy!!***
Peach Pie Muffins With Brown Butter Glaze

***Yield: 12-14 muffins***

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### Muffins

* 2 cups all-purpose flour
* 1 Tablespoon baking powder
* 1/2 teaspoon salt
* 1 large egg
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 heaping teaspoons ground cinnamon, plus more for sprinkling on top
* 4 Tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
* 1 and 1/4 cups sour cream
* 2 cups peeled + chopped fresh peaches *(thawed, frozen peaches would work too)*

###  Brown Butter Glaze

* 4 Tablespoons unsalted butter
* 1 cup powdered sugar, sifted
* 2 Tablespoons milk or cream

### Directions:

1. Preheat the oven to 425F.  Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
2. Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined.  In a separate bowl, whisk the egg until the yolk & white are combined and light-colored.  Add the sugars and stir until the mixture is thick.  Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition.  Add the sour cream and whisk until JUST combined.  Do not overmix.
3. Add the peaches to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition.  Stir until the batter comes together, but try not to over mix.  The batter will be **very, very thick**.
4. Spoon the batter into prepared muffin tins.  Fill the tins all the way to the top.  Not 2/3 or halfway filled, *ALL the way to the brim*.  Bake at 425F for 5 minutes.  Reduce oven temperature to 350F and continue to bake for 20-22 more minutes.  Allow to cool for 5 minutes.
5. While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat.  Stir constantly until butter is brown with a light nutty aroma, about 7 minutes.  Watch closely and do not burn.  Once browned, remove from heat and transfer to a small bowl.  Stir in sifted powdered sugar and milk/cream.  Stir until completely smooth.
6. Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.

### Recipe Notes:

*\*Muffins taste best served the same day.*

***Enjoy!!***
Jumbo Raspberry Chocolate Chip Muffins

(*This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.)*

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### Ingredients:

* 3 cups (375 grams) all-purpose flour *(very careful not to overmeasure)*
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 2 large eggs, at room temperature
* ¾ cup (150 grams) granulated sugar
* ¼ cup (50 grams) light brown sugar
* 1 cup (240 ml) milk, at room temperature *(I prefer buttermilk)*
* ½ cup (120 ml) canola/vegetable oil *(or melted coconut oil)*
* 1 teaspoon vanilla extract
* 2/3 cup (120 grams) dark chocolate chips, *(or semi-sweet)*
* 1 and ¼ cup (215 grams) fresh raspberries\*
* coarse sugar

### Directions:

1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. \*Avoid over-mixing,\* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then \*very gently to avoid them from leaking their color,\* fold in the raspberries.
4. Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

### Recipe Notes:

\**For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.*

*\*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.*

*\*Why the initial high temperature? See my sky-high muffin tricks for more detail.*

***Enjoy!!***
Nexus

**Nexus**es provide a method of faster than light long distance travel to those with Nexus Navigators and form the only method of interstar system travel. However, to those who don't have such equipment, they offer only a death trap.

It should be noted that Nexuses give out a gravitational pull that gets stronger the closer the player gets.
Salted Caramel

***Yield: 1 cup***

***Prep Time: 10 minutes***

***Total Time: 10 minutes, (plus cooling)***

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### Ingredients:

* 1 cup granulated sugar
* 6 Tablespoons salted butter, (room temperature cut up into 6 pieces)
* 1/2 cup heavy cream
* 1 teaspoon salt

### Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

***Enjoy!***
Chocolate Glazed Banana Bread Muffins

***Yield: 11-12 muffins***

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### Muffins

* 1/2 cup granulated sugar
* 2 large eggs
* 6 Tablespoons coconut oil, melted *(or canola/vegetable oil)*
* 1 cup mashed ripe banana *(2 bananas)*
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 and 1/2 cup whole wheat flour *(or white-whole wheat or all-purpose flour)*

### Easy Chocolate Glaze

* 1/2 cup semi-sweet chocolate chips
* 2 teaspoons light corn syrup
* 2 Tablespoons unsalted butter
* 2 teaspoons water
* rainbow sprinkles

### Directions:

1. Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside.
2. Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
3. In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly.
4. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 11 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
5. To make the glaze, melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds). When the muffins have cooled, dip the tops into the chocolate glaze and line with rainbow sprinkles. Store muffins in an airtight container at room temperature for up to 5 days.

***Enjoy!!***
Pumpkin Spice Truffles

* 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
* 1/2 teaspoon pumpkin pie spice1
* 1/2 teaspoon ground cinnamon
* 4 ounces (113g) white chocolate, coarsely chopped and melted

#### Topping

* 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
* optional garnish: extra graham cracker crumbs or cinnamon/sugar
Starcom Wiki

**Starcom** is a game where the user takes control of a small spacecraft, and uses it to defeat enemies and blow stuff up.

## Links

* Starcom website
* Starcom: Nexus website
* Starcom: Nexus development blog

## The latest Starcom Nexus developments

Photos and videos are a great way to add visuals to your wiki. Find videos about your topic by exploring Fandom's Video Library.

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