Recipe Club and Potluck: June 2024

Ingredients 

• 3/4 cup chopped walnuts
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 cup canned pumpkin (from an 15-oz can; not pumpkin pie mix)
• 1/4 cup pure maple or maple-flavored syrup
• 1 2/3 cups Gold Medal™ all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned or quick-cooking oats
• 1 cup sweetened dried cranberries
• 1/2 cup raw unsalted hulled pumpkin seeds (pepitas)

Directions 

1. Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Finely chop 1/2 cup of the walnuts. Set aside the remaining 1/4 cup chopped walnuts and the 1/2 cup finely chopped walnuts separately.
2. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until blended. Add pumpkin and maple syrup; mix well. Beat in flour, pumpkin pie spice, cinnamon, baking soda and salt until well blended. Stir in oats, cranberries, pumpkin seeds and reserved 1/2 cup finely chopped walnuts; mix well.
3. Onto cookie sheets, drop batter by 1/4-cupfuls 2 inches apart. Spread each cookie with metal spatula into 3-inch round. Sprinkle each cookie with about 1 1/2 teaspoons of the reserved 1/4 cup chopped walnuts.
4. Bake 15 to 17 minutes or until edges are set. Cool on cookie sheets 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Get the full recipe and details at Betty Crocker! 

Ingredients 

• Peanut Butter Fudge 
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup peanut butter 
  • 2 cups chopped white chocolate
• Chocolate Swirl 
  • 1 cup chopped chocolate or chocolate chips (milk, semi-sweet, or dark)
  • 2 tablespoons peanut butter
  • 2 tablespoons heavy cream
• Topping 
  • 2 tablespoons creamy peanut butter, melted

Directions 

1. Place the sweetened condensed milk, peanut butter, and white chocolate in a bowl and microwave for 30 seconds to 1 minute, stirring in between, until the ingredients are melted together.
2. In another bowl, place the chocolate (milk, semi-sweet, or dark) the peanut butter, and the heavy cream and microwave for 30 to 45 seconds, stirring in between, until the ingredients are completely melted.
3. Pour half the peanut butter fudge on the bottom of an 8×8” pan lined with parchment paper and sprayed with oil.
4. Top with half of the melted chocolate, followed by the other half of the peanut butter fudge.
5. Top with the other half of the melted chocolate, and with the melted creamy peanut butter, using a knife or spoon to swirl it around to form the swirl effect. Refrigerate the fudge for at least 4 hours before serving.

Get the full recipe and details at Pie and Tacos! 

Brazilian cheese bread, known as Pão de Queijo, is a popular and delicious Brazilian snack. It's gluten free and made with tapioca flour, and is beloved for its chewy texture and cheesy flavor. It originates from the state of Minas Gerais but is enjoyed throughout Brazil and beyond. 

Ingredients 

• 3/4 cup milk 
• 1/3 cup olive oil 
• 1 egg 
• 1/2 teaspoon salt 
• 1 1/3 cup tapioca flour
• 1/4 cup cheddar cheese 
• 1/4 cup mozzarella cheese 
• 1/4 cup parmesan cheese 
• 1/2 cup fontina cheese 

Directions 

1. Preheat oven to 400 degrees F, then spray a mini or regular muffin tin with some oil. 
2. In a blender add milk, olive oil, egg, and salt and mix for a few seconds. Add in tapioca flour and blend to incorporate. Add in cheese mix and give a few pulses to incorporate all ingredients together to form the batter. 
3. Add batter to the muffin tins-- for regular size, fill about halfway, and for minis, fill to the top with batter. Bake the minis for about 12 minutes or the regular size for about 20 minutes, or until they are golden on the outside with a high dome. Take them out and let them rest a few minutes, and then enjoy. 

Get the inspired recipe and details, including storage and serving, at Instructables!