Churros with Chocolate by Claire Robinson

Ingredients

1 cup water
1 1/2 tablespoons sugar, plus more for dredging
Pinch kosher salt
1 cup self-rising flour
2 eggs, plus 1 egg yolk
Peanut oil, for frying
6 ounces specialty flavored chocolate, chopped

Directions

Special equipment: Piping bag fitted with a large star decorating tip

Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.

Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F

To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.

Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!

Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!

Mudslide Milkshake by Claire Robinson

Ingredients

1/2 cup Irish cream liqueur (recommended: Bailey's)
1/4 cup chocolate vodka
1 pint best quality coffee ice cream
1 banana, sliced and frozen
2 tablespoons natural cocoa powder, plus more for sprinkling as garnish

Directions

Add all the ingredients to a blender and blend on high until smooth, about 2 to 3 minutes. Pour into glasses and sprinkle with cocoa powder. Drink up baby!!!

Cook's Note: Chocolate flavored vodka is now being produced by many fine vodka companies. If you can't find it in your liquor store, try butterscotch schnapps. It's less of a mudslide, but every bit as tasty!

And because you cannot enjoy this alone, get a buddy to be bad with.

Southern Eggs En Cocotte by Claire Robinson

Ingredients

6 ounces hot maple flavored pork sausage, (remove skin from sausages you just need the meat)
3 cups water
1 cup half-and-half
Kosher salt
1 cup stone-ground grits or course polenta
Freshly cracked black pepper
4 ounces grated Gruyere
4 farm fresh eggs

Directions

Preheat the oven to 400 degrees F.

Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.

In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed.

Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.

Vanilla Bean Coconut Yogurt Smoothie by Claire Robinson

Ingredients

1/2 water
1/2 cup honey
1 vanilla bean, split lengthwise
2 cups Greek yogurt
1 teaspoon torn fresh mint leaves, plus sprigs for garnish
Coconut water, frozen in ice cube tray (approximately 1/2 tray)

Directions

Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.

In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.

Brown Butter Banana Muffins by Claire Robinson

Ingredients

4 ripe bananas
1/3 cup raw agave syrup or honey
1 stick unsalted butter
1 large egg
1 3/4 cups self-rising flour

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.

Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.

Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.

To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.

Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

Sticky Toffee Pudding by Cook Yourself Thin

Ingredients

200g stoned dates, chopped
175ml boiling water
1 tbsp creamy honey
75g buckwheat flour
1 tsp vanilla extract
2 medium free range organic eggs
100g grated raw parsnip
150g grated raw carrot
1 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp black treacle
½ tsp salt
100g brazil nuts
100g pecan nuts

For the sauce
90g unsalted butter
2 tsp black treacle
1 tbsp creamy honey
Pinch of salt
6 tbsp black tea (such as English breakfast)

Directions

Preheat the oven to 180C conventional setting.Line a 24 cm (check this) square tin with baking parchment on the base and lightly oil the sides.

Place the stoned dates in a bowl and pour over the boiling water, before wrapping in cling film and setting aside.Place both varieties of nuts into a food processor and blitz until they resemble a powder.

Add the grated parsnip, carrot, buckwheat flour, vanilla, honey, eggs, treacle and salt into the food processor and whiz up until well blended.Finally add the bicarbonate of soda and baking powder and whiz up again.

Empty the mixture into the prepared tin and place in the middle of a hot oven for one hour. You may need to place a piece of foil over the cake 45 minutes into the cooking time to prevent it from catching, if it is colouring too much on the top.

While you're waiting you can make the sauce, to do this just place all the ingredients into a small milk pan and bring to the boil.Whisk the sauce thoroughly and boil hard for 3 minutes until syrupy and glossy. Then set aside.

Serve the sticky toffee pudding with the sauce- it is lovely when still slightly warm...

Individual strawberry cheesecakes from Cook Yourself Thin

Ingredients

85g amaretti biscuits
200g tub extra-light soft cheese
100g 0% fat Greek yogurt
2 tbsp golden caster sugar or fruit sugar
½ tsp vanilla extract
Zest of 1 lemon
1 tbsp sugar-free strawberry jam
100g strawberries, hulled and sliced

Directions

Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.

Beat the soft cheese, yogurt, sugar, vanilla and lemon zest together until smooth, then spoon over the crumbs and chill until you are ready to serve.

Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.

Peanut Butter Dream Bars from Cook Yourself Thin

Ingredients

1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor
1/2 cup old-fashioned oats
1/3 cup confectioners’ sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1/4 cup creamy reduced-fat peanut butter
1 1/2 ounces reduced-fat cream cheese, room temperature
2 teaspoon pure vanilla extract
2 tablespoons semisweet chocolate chips, melted

Directions

Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.

Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.

Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.

Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.

Penne Alla "Not-Ka" from Cook Yourself Thin

Ingredients

2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil for the penne.

In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.

Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.