Pumpkin Cheesecake Mousse

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
12 oz. Neufchâtel cream cheese
15 oz. unsweetened pumpkin purée
1/2 c. erythritol (or monk fruit sweetener)
2 tsp. vanilla extract
2 tbsp. pumpkin pie spice
3/4 c. heavy cream

Directions
In a large mixing bowl combine the cream cheese and pumpkin purée. Using a hand mixer with whisk attachment, cream the two together until there are no visible clumps and the mixture is smooth and creamy. Add the erythritol (or sweetener of your choice), vanilla extract,  pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated. Refrigerate for an hour before serving.

Egg Nog

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients

2 c. heavy cream

1 c. unsweetened plain almond milk

3/4 c. powdered monk fruit

4 large eggs

1/2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Rum extract to taste

Directions

Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. In a blender or with an immersion blender process monk fruit until powdery fine. Add almond milk, heavy cream, powdered monk fruit, and beaten egg yolks to MP5, and place on medium-low heat (200F). Whisk almost constantly for 10 to 15 minutes. Cover and reduce heat to 160F for an additional 10 to 15 minutes, stirring occasionally. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.

For serving:

When the eggnog is chilled, use fine mesh or cheesecloth to strain the liquid for a smoother drink. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks. Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve. Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.

Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.

Vegan/GF Fruit & Almond Shortbread Bars

Suggested Piece: 9" Small Skillet or 10" Gourmet Chef Skillet

Ingredients
1 c. vegan butter
1/2 c. sugar (or sugar substitute)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. almond flour
1 c. Pillsbury GF flour blend
1/4 tsp. salt
1 c. fruit preserves
Sliced almonds, for topping

Directions
Grease skillet with coconut oil and set aside. In stand mixer, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts. In a separate bowl, mix flours and salt. Add the dry ingredients to the butter/sugar mixture and mix until just incorporated (don't over mix!) Press 2/3 of the dough into bottom of skillet, cover and cook over medium-low heat. Remember, at a true medium-low temperature the Vapo-Valve will NOT click. Cook until center of shortbread is firm and no long doughy. Remove from heat and spread fruit preserves evenly over the top (red raspberry shown). Dollop teaspoonfuls of remaining dough evenly on top the fruit preserve layer and sprinkle with sliced almonds. Cover and continue to cook over medium-low heat until top layer of shortbread is set. Or for a golden brown top, place in oven at 350F for approx. 15-20 min. Cut into bars and serve immediately or store in refrigerator. Thanks Duff Goldman for inspiring this one-of-a-kind dessert!

Tips: To make a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the GF flour blend.

Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Peanut Butter & Oreo Cheesecake Ball

Suggested Piece: Food Processor and 1.5 Qt. Insulated Bowl

Ingredients

1 pkg. (8 oz.) neufchâtel cream cheese, softened
1/4 c. peanut butter
1/4 c. powdered sugar
1/2 tsp. vanilla
2 c. crumbled Oreos (#1 cone), divided
1/4 cup finely chopped peanuts, toasted

Directions
Beat cream cheese, peanut butter, sugar, vanilla and 1-1/2 cups crumbled Oreos with mixer until blended. Refrigerate 45 min. or until firm. Combine nuts and remaining crumbled Oreos in shallow dish. Shape cream cheese mixture into ball; roll in nut mixture until evenly coated. Refrigerate 2 hours. Serve with vanilla wafers, shortbread cookies, and/or pretzel sticks.

To-Die-For Carrot Cake

Suggested Piece: 12" Electric Skillet

Ingredients
Bowl #1:
1 1/4 c apple (#1 cone, approx 2 apples)
2 c sugar
3 eggs, room temperature

Bowl #2:
2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Bowl #3:
2 c carrots (#1 cone, approx 3 carrots)
1 c shredded sweetened coconut
1 c walnuts (#2 cone)
1 tsp vanilla
1 c crushed pineapple in juice, undrained

Cream Cheese Frosting:
1/2 c butter softened
8 oz Neuftchatel cream cheese
1 lb powdered sugar

Toppings:
- toasted pecans
- shredded sweetened coconut

Directions
Preheat 12" Electric Skillet on 180F. Combine bowl #1, and add bowl #2, then bowl #3. Lightly coat skillet with coconut oil, pour cake batter in warm skillet, and cover. Increase temperature to 250F and "bake" for 30-40 minutes, or until the cake is no longer wet on top and springs to the touch. (Remember, cakes/dough should never "click.") Invert on a rack or plate and let cool. Meanwhile, make the frosting! Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, continue to beat until smooth. Apply a generous dollop of frosting on top a cooled cake and spread. Finish by sprinkling with toasted pecans and/or shredded sweetened coconut. For best results refrigerate for an hour before serving.

Alternative: To bake in the oven, pour batter in either a 9x13 Bake & Roast Pan or two (2) 9" Cake Pans. Bake at 350F for 35-40 minutes or until inserted toothpick comes out clean.

Peanut Butter Banana Oat Bites

Suggested Piece: Stainless Steel Cookie Sheets & Turner

Ingredients
1 egg
1 ripe banana
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp Splenda brown sugar blend
2 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c ground flax seed

Directions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda brown sugar blend. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed. Add oat mixture to peanut butter mixture and mix well. Scoop batter into 1 tablespoon balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.

Paleo Chocolate Chip Cookies

Suggested Piece: 2 Stainless Steel Cookie Sheets

Ingredients
3 c. almond flour
1 tsp. baking soda
2 large eggs
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. coconut oil
1 cup dark chocolate chips

Directions
Preheat oven to 375F. Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with hand mixer until well combined. Fold in the dark chocolate chips. On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Paleo Strawberry Crumble

Suggested Piece: 12" Gourmet Chef Skillet

Ingredients
4 c. fresh strawberries (#3 cone)
2 tbsp. tapioca flour
2 tsp. vanilla extract
1 tbsp. lemon juice
2 tbsp. maple syrup

Grain-Free Crumble Topping
1 c. almond flour
1/2 tsp. salt
3 tbsp. coconut oil
3 tbsp. maple syrup

Directions
In a mixing bowl toss together strawberries, tapioca flour, vanilla extract, lemon juice, and syrup. In a separate mixing bowl combine the ingredients for the crumble topping. In bottom of cold skillet layer strawberry mixture then topping. Cover and cook over medium-low heat until strawberries are juicy and bubbly. Set oven to broil and slide skillet inside to brown topping (careful not to over cook!) Remove from oven and let cool before serving.

Super Simple Vanilla Ice Cream

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 c. heavy cream
2 c. whole milk
1 c. sugar
3 tbsp. vanilla extract
Pinch of salt

Directions
Blend all ingredients in a blender until ingredients are completely combined and sugar is dissolved. Pour batter into ice cream maker and follow manufacturer's directions to freeze the ice cream.
Pour ice cream into 3.5 Qt Insulated Bowl, cover with plastic wrap, and freeze for 1 - 3 hours before serving to allow the ice cream to firm up a bit. Grab a spoon and enjoy!

Strawberry Cheesecake Bites

Suggested Piece: Double Burner Griddle

Ingredients
1 lb. strawberries
4 oz. cream cheese, softened
1/4 c. powdered sugar
1/4 tsp. vanilla extract
1/4 c. graham cracker crumbs (#1 cone)

Directions
Cut off tops of the strawberries and set aside. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer. Process graham crackers on food processor creating crumbs into a separate small bowl. Dip the wide end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

Carmel Apple Crumb Bars

Suggested Piece: Double Burner Griddle, 1 Qt. Saucepan,

Ingredients
Glaze:
2 Tbsp unsalted butter
1/4 cup packed light brown sugar
1 to 2 Tbsp milk
1/2 cup powdered sugar
Crust:
1/2 cup unsalted butter melted, cooled
1/2 cup packed light brown sugar
1 and 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Filling:
1 cup sour cream
3/4 cup granulated sugar
3 Tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 c apple butter or applesauce
1/2 medium Granny Smith apple shredded

Directions
Glaze:
In a 1 Qt. Saucepan, melt butter over medium-low heat. Add sugar and bring to a boil. Turn the heat down to low and simmer the mixture for about 2 minutes, stirring constantly. Stir in 1 tablespoon of milk. Heat to boil. Take of the heat, cool for 5 minutes. Transfer into a medium mixing bowl. Cool to lukewarm, about 30 minutes. If the sauce hardens, reheat on low heat. Add powdered sugar and whisk. If the mixture is crumbly, add another tablespoon of warm milk. Whisk until drizzling consistency. Makes about 1/2 cup of glaze.

Line Double Burner Griddle with parchment paper. Set aside.
Preheat the oven to 375 degrees F.

Crust:
In a medium mixing bowl, whisk melted butter with sugar. Add remaining ingredients and stir everything until a thick dough forms. Reserve 3/4 of a cup for the crumb topping. Press the remaining dough onto the bottom of prepared pan.

Filling:
In a medium mixing bowl, whisk all ingredients until smooth. Pour over the crust.

Top with little bits of the reserved dough to make the crumb topping. Bake the bars for 25 to 28 minutes. Cool completely in the pan. Drizzle with caramel sauce or glaze

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.

Ridiculously Easy Maple Pecan Scones

Suggested Piece: Cookie Sheet & 1 Qt. Saucepan

Ingredients

SCONES

1 c. heavy cream, plus more for brushing on top of scones

8 tbsp. butter

2 c. flour

¼ c. sugar

1 tbsp. baking powder

½ tsp. salt

½ c. chopped pecans

GLAZE

2 tbsp. maple syrup

2 tbsp. butter

2-3 tbsp. heavy cream or half & half, or milk

2 tbsp. dark brown sugar

1 tsp. vanilla

¾ c. confectioners’ sugar

Directions

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Measure 1 c. heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.) Place butter in a 1 Qt. Saucepan and melt over medium-low heat. Once melted set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, sugar, salt and pecans in large bowl. After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared cookie sheet pan and brush tops with heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing. While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a clean 1 Qt. Saucepan. Cook over medium heat whisking well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling. Add powdered sugar to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Blueberry Cheesecake French Toast

Suggested Piece: 12” Electric Skillet -or- Bake and Roast Pan

Ingredients

1 loaf day old French bread cubed

1 pkg. cream cheese

1/3 c. granulated sugar

1 1/2 c. frozen blueberries, tossed lightly with flour (leave frozen)

8 large eggs

1 1/2 c. milk

1 tsp. vanilla extract

Countertop Directions

Spray a 12” Electric Skillet with nonstick cooking spray. Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning set 12” Electric Skillet temperature to medium-low (250F). Cover and cook for approx. 45-50 minutes. (The Vapo-Valve should not click as you are “baking.”)

Oven Directions

Spray a Bake and Roast Pan with nonstick cooking spray (really get those corners). Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning preheat oven to 350F. Bake for approx. 45-50 minutes.

Cinnamon Quinoa with Peaches

Suggested Piece: 3 Qt. Saucepan

Ingredients
2 1/2 c. Water
1 c. Quinoa, uncooked, rinsed & drained
1/2 tsp. Ground cinnamon
1 1/2 c. Half & half, fat-free
1/4 c. Sugar
1 1/2 tsp. Vanilla extract
2 c. Frozen peaches, thawed, sliced or diced
1/4 c. + 2 Tbsp. Pecans, dry roasted, coarsely chopped

Directions
Add quinoa, water, and cinnamon to 3 Qt. Saucepan. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 20 minutes. Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved. Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and-half mixture. Sprinkle with the pecans.