Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Ingredients
Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Directions

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a small
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 

3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:

1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 

2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats

Cookie Dough Peanut Butter Cups

For the love of chocolate.

Prep time: 20 minutes                |            Total time: 1 hour             |             Yield: 24 cups

Ingredients
· 2 1/2 cups chocolate chips
· 1/2 cup unsalted butter
· 1/3 cup packed brown sugar
· 1 teaspoon vanilla extract
· 1/4 cup creamy peanut butter
· 3/4 cup powdered sugar
· 2 tablespoons all-purpose flour
· 1/4 teaspoon salt
· 1/2 cup mini chocolate chips

Directions

1. In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, 

then let it bubble for 1-2 minutes. Remove from heat and 

whisk in peanut butter. The mixture will be liquidly. 

Whisk in vanilla. Let sit and cool completely, about 30 minutes.
2. Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Drop 1 teaspoon of chocolate into each liner, then use a spoon to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. 

3. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips (if some melt, let it cool longer and add more chips). The dough will be wet, but pop it in the fridge for 15 minutes to harden.
4. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. 

5. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. 

Source: Adapted from How Sweet Eats

Pumpkin Cupcakes

Tastes like fall. Great for a seasonal dessert.
Prep time: 10 minutes             |             Total time: 30 minutes            |          Yield: 24 cupcakes

Ingredients

· 1 box Betty Crocker SuperMoist yellow cake mix
· 16 ounce canned pumpkin pie mix 
· 1/2 cup water
· 1/3 cup vegetable oil
· 4 eggs
· 1 container cream cheese frosting

Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each 
of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, pumpkin mix, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Source: Adapted from Betty Crocker