Honey Mustard Brussels

Ingredients

• 1 lb Brussels sprouts
• 1 tbsp unsalted butter
• 1 tbsp olive oil ~ or about 2 tbsp or more of bacon drippings, instead of butter and oil
• 1 tbsp good quality Dijon mustard
• 1 tbsp honey ~ I really do just eyeball the amounts of mustard and honey
• Kosher salt and fresh cracked pepper

1. Over medium high heat, melt butter and olive oil in large nonstick pan.
2. Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender
3. Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.

Caramel Soak Cake

Ingredients

• 1 chocolate cake , baked in a 9x13'' pan
• 1 recipe caramel sauce , or one 16oz jar caramel topping
• 14 oz can sweetened condensed milk
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 3-4 heath candy bars , chopped*

Instructions

1. Bake cake according to directions in a 9x13 pan.
2. Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
3. Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
4. Allow the cake to cool completely.
5. While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
6. Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 
7. Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving. 

Butternut and Pear

For the roasted butternut & pears

• 2 medium butternuts peeled, de-seeded and chopped into large chunks (approximately 2 big handfuls)
• 4 pears peeled, cored and chopped into chunks
• 2 tbsp olive oil
• 1 tsp salt

for the soup

• 1 tbsp butter
• splash of olive oil
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1 bay leaf
• 2-2.5 l vegetable stock
• 100 ml cream
• salt & pepper to taste
• 1 for the Gorgonzola toasts
• 100 g Gorgonzola
• 50 ml cream
• ciabatta toasted

Instructions

1. Pre-heat the oven to 200°c.
2. Place the butternut and pears in a large roasting tray and drizzle with olive oil. Season with salt and toss to coat the butternut and pears in the olive oil.
3. Place in the oven and allow to roast for 30-45 minutes until the butternut and pears are cooked through and caramelised on the edges.
4. In a large pot, melt the butter with a splash of olive oil and fry the onion, garlic and bay leaf until soft and translucent.
5. Add the cooked butternut and pears to the pot and fry for a minute before adding the stock.
6. Allow to simmer for 10 minutes before removing the bay leaf and blitzing in a blender or with a hand blender.
7. Add the cream and stir through. Season to taste and serve. (I served the soup sprinkled with some dried smoked chillies for heat but this is optional.)
8. To make the Gorgonzola toasts, chop the cheese fine and mash/blend with the cream. You could also mix it with a hand mixer which will make it slighly moussey.
9. Serve the spread on toasted ciabatta.

Creme Brulee French Toast
from Michelle

Food Network

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 (8 to 9) inch round loaf Challah bread
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

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Directions

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.