**Allergens: Wheat, Dairy, Eggs, Tree Nuts
Caramel Pear Crisp
Caramel Sauce: Pear Filling:
1.5 stick butter 6 ripe pears, peeled, cored and cut into large chunks
2 ¼ cups packed brown sugar 2 TBSP lemon juice
½ tsp salt 3 TBSP flour
1 ½ cups heavy whipping cream ½ tsp cinnamon
½ cup packed brown sugar
½ cup all-purpose flour
½ cup rolled oats
1 ¼ tsp cinnamon
¼ tsp salt
6 TBSP butter
Preheat the oven to 350°F. Grease a 9×13 pan with cooking spray.
For the caramel sauce, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted, increase the heat to medium and bring it to a boil. Boil for 10 minutes.
Toss the pears in a large bowl with lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir. Pour the mixture into the greased pan. (Save the rest of the caramel for drizzling on top, or for other recipes like our Hazelnut Chocolate Caramel Latte!)
For the topping, whisk together all the topping ingredients except for the butter. Using a pastry blender, fork, your hands, or a food processor, cut the butter into the flour mixture until it is crumbly. Spread the topping evenly over the pears.
Bake the crisp until the edges are bubbling, about 45 minutes. Let cool for 5-10 minutes.
Serve with vanilla ice cream and extra caramel sauce.
Black Bean Brownies
1 can black beans, rinsed & drained
3 TBSP vegetable oil
1/3 cup cocoa powder
¾ cup sugar
1 tsp vanilla
½ tsp baking powder
1 pinch salt
½ cup chocolate chips
Preheat oven to 350°F and grease an 8×8 pan. Put beans in food processor and pulse until mashed. Add remaining ingredients except for chocolate chips. Process until smooth.
Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes. Test with a toothpick.
Choco-Coffee Mug Cake
½ TBSP butter 2 squares chocolate
1 egg 5 TBSP flour
4 TBSP sugar ½ tsp baking powder
1.5 TBSP milk 1 tsp instant coffee
Heat the butter for 5 second increments until soft, but not melted. Melt the dark chocolate in another bowl in the microwave at 30 second intervals, stirring each time until smooth.
In the bowl with the butter beat egg, sugar, milk, flour baking powder in with the butter to make the batter. Add in the melted chocolate and instant coffee and mix until smooth.
Pour the batter into a microwave-safe coffee mug. Cook in the microwave for 1 minute 30 seconds. Enjoy!
Hazelnut Chocolate Caramel Latte
6 TBSP caramel sauce (See Caramel Pear Crisp Recipe)
2 TBSP milk chocolate chips
1 ½ cups brewed hazelnut coffee
½ cup whole milk
½ cup whipped cream
Cocoa powder (optional)
Prepare the caramel sauce per the Caramel Pear Crisp recipe. Mix in milk chocolate chips until melted and smooth. Set aside.
Brew the hazelnut coffee per the instructions on the bag.
In a standard coffee mug, mix 4 TBSP of caramel-chocolate sauce with ¾ cup hot coffee. Warm up milk in the microwave and add to coffee. Stir.
Top with whipped cream and a dusting of cocoa powder. Enjoy hot!