From the kitchen of the Beachside Dining Club

Paige’s Killer Brownies

Note from the chef: To-die-for delicious!

You will need:

1 cup unsalted butter, cold

1 cup semi-sweet chocolate chips

1 cup all-purpose flour

3 tablespoons dark cocoa powder

2 tablespoons espresso powder

½ teaspoon salt

1 ¼ cups granulated sugar

3 eggs

½ tablespoon vanilla extract

  1. Preheat the oven to 350 degrees F. Prepare a 8” x 8” square baking pan with either parchment paper or spray with non-stick cooking spray.

  2. Melt the butter over medium heat. Once melted, pour into a separate bowl.

  3. Add the chocolate chips to the bowl of butter and mix together with the butter.

  4. In a mixing bowl, combine eggs, sugar and vanilla.

  5. Then, slowly pour the melted butter and chocolate mixture into the batter.

  6. Gently fold the dry ingredients into the wet batter.

  7. Pour into the prepared baking pan and bake for approximately 30 minutes (45 minutes if using a metal pan) or until a toothpick inserted into the middle comes out clean.

  8. Let the pan cool completely, then cut into squares. Makes about 16 brownies.

Linda’s Spinach Artichoke Dip

Note from the chef: Double recipe if Kevin is attending

You will need:

14 oz. can artichoke hearts, drained and chopped into chunks

½ cup sour cream (Greek yogurt can also be used!)

½ cup mayonnaise

8 oz. cream cheese

1 cup grated parmesan cheese

1 clove garlic

½ cup spinach, frozen, thawed and liquid squeezed out with a paper towel (fresh can also be used. Cook 10 oz with some olive oil and squeeze some liquid out.)

  1. Preheat oven to 350 degrees F.

  2. Add sour cream (or Greek yogurt), mayonnaise, cream cheese, spinach, artichoke hearts and ¾ cup of parmesan cheese in a bowl. Mix until smooth.

  3. Put mixture into a greased 8”x8” baking dish.

  4. Sprinkle remaining cheese on top.

  5. Bake in oven for approximately 20 minutes until hot and cheese bubbles. Serve warm with crackers, a baguette or relish tray.

  6. Watch it disappear faster than a dog off a leash!

Abby’s Friendsgiving Mocktail

Note from the chef: Makes one serving. To make it boozy, add 2 oz. of vodka and reduce ginger ale to 2 oz. Pairs well with turkey!

You will need:

4 oz. Ginger Ale (the more ginger flavor, the better!)

2 oz. Cranberry Juice (I prefer unsweetened but sweetened also works!)

2 oz. Fresh Orange Juice (I prefer pulp-free)

  1. Fill a glass with ice and pour in ingredients

  2. Stir, serve with an orange slice garnish and enjoy!

Paige’s Killer Fruitcake

Note from the chef: A holiday classic, made even more delicious!

You will need:

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup brown sugar packed

½ cup water

1/3 cup butter

1 teaspoon cinnamon powder

1 teaspoon ginger powder

¼ teaspoon cloves powder

1 cup raisins

½ cup milk

1 teaspoon vanilla

2 large eggs room temperature

1/3 cup dried cranberries

1/3 cup dried blueberries

1/3 cup dried cherries

1/3 cup dark chocolate chunks

1/3 cup mixed nuts, more if you wish

Instructions

In a saucepan, add butter, water, sugar, spices, raisins, and let it come to a boil for one minute. Turn off the heat, add the milk to the mixture and mix well. Keep it aside until warm to the touch.

Preheat oven to 350F. Grease a 9 x 5 x 3-inch loaf pan or mini pans if making as gifts.

Sift flour with salt and baking powder. Add the dried fruit, chocolate chunks, nuts and mix well.

Add the vanilla to the butter and milk mixture, beat the eggs and add to the same mixture. Stir until combined, then pour over the flour and fold gently, avoiding over mixing.

Pour the batter into the baking pan. Using a spatula, try to even the surface of the cake batter. You can decorate the surface with nuts. Pecan halves are my favorite.

Bake for 45 to 50 minutes or until a knife inserted in the middle of the cake comes out clean.

Place the cake on a cooling rack and allow it to cool completely. Although you can enjoy this cake on the same day, it tastes better and becomes even more tender and moist on the second day.

Jeanie’s Famous Guacamole

Note from the chef: Serves 6-8.

You will need:

3 large, ripe avocados

3-6 cloves garlic

1/2-1 large red onion

Juice from one lime

Handful of chopped cilantro

Cayenne pepper powder, to taste

Ground cumin, to taste

Salt, to taste

Instructions

Scoop out fruit from avocados and place in a bowl

Add garlic, red onion, lime juice, cilantro and seasonings to taste

Serve with fresh tortilla chips and watch it disappear!

Abby’s Horchata Smoothie

You will need:

1 banana, frozen or fresh

1/2 cup pitted dates

1 cup any kind of milk

1 cup Greek yogurt

1 tbsp chia seeds

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

1/2 cup ice

1 TB honey (or more if you’d like)

Instructions

Place ingredients into a blender and secure the lid.

Start the blender on its lowest speed and steadily ramp up to its highest speed.

Blend until it’s as smooth as you’d like.

Pour into a glass and enjoy!

Brooke’s Killer Granola

 Note: Makes about 9 cups

4 cups old-fashioned rolled oats

1 cup unsalted raw cashews

1 cup sliced raw almonds

½ cup pine nuts

1 cup pumpkin seeds

¾ cup vegetable oil

½ cup maple syrup or honey

½ tsp salt

½ tsp ground cinnamon

½ tsp ground cloves

1 c dried cranberries or raisins

1 c chopped dried papaya

Instructions

1.     Preheat your oven to 350°F, placing a rack in the center.

2.     Combine the oats, nuts, and pumpkin seeds in a large bowl.

3.     Combine the oil, maple syrup or honey, salt, cinnamon, and cloves in a small bowl. Add to the oat mixture, stirring well to coat.

4.     Spread the mixture on a baking sheet and bake for approximately 30 minutes, stirring three times until golden brown.

5.     Cool the granola completely, then mix in the cranberries or raising and papaya.

6.     Keep it in an airtight container. You can keep this granola for up to a month.

 

 

Jacob’s Dirt n’ Worms

  • 2 cups cold milk

  • 1 (4-ounce) package chocolate instant pudding

  • 1 (8-ounce) container whipped topping, thawed

  • 1 (16-ounce) package Oreos (I prefer the original kind) crushed to crumbs

  • Gummy Worms

  • 10 (8-ounce) plastic cups

 

  1. Mix the pudding mix and milk together in a bowl. Whisk until smooth (about 2 minutes), then let the pudding sit for 5 minutes.

  2. Carefully combine the whipped topping and pudding until blended.

  3. Place about 1 tablespoon of the crushed cookies into the bottom of each cup, then add about 2 tablespoons of pudding to each cup.

  4. Repeat another layer of cookies, then pudding, ending with another layer of cookies.

  5. Add gummy worms as a final touch to the top of each cup.

  6. Let the cups chill in the refrigerator for approximately one hour.

 

 

Volcano Vinnie’s Booze-Free Mai Tai

 

  • 3 ounces orange juice

  • 1 ounce lime juice (or juice of 1/2 lime)

  • 1 teaspoon sugar

  • 1 tablespoon orgeat syrup (almond syrup)

  • 1⁄2 ounce grenadine

  • crushed ice

Instructions

  1. Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.

  2. Strain into a glass half filled with crushed ice.

  3. Top it off with a fruit slice and a paper umbrella.

 

Paige’s Chocolate-Strawberry Muffins

 

6 ounces strawberries, chopped small (about 1 cup)

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

¼ teaspoon ground cinnamon

8 tablespoons unsalted butter

1/3 cup unsweetened cocoa powder

3/4 cup sugar, plus 2 teaspoons for tops and berries

1 large egg

1 cup plain yogurt

1 ½ teaspoons vanilla extract

1 ½ ounces chocolate for drizzling on top

Instructions

1.     Set the oven to 400°F. Prepare 12 paper-lined muffin cups.

2.     In a small bowl, combine the chopped strawberries and a teaspoon of sugar; set aside.

3.     In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4.     In another bowl, whisk the cocoa powder and sugar together. Melt the butter, and then while it is still warm, whisk it into the cocoa powder and sugar until blended, and the mixture has cooled slightly.

5.     Add the egg, yogurt, and vanilla. Whisk until smooth.

6.     Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.

7.     Mix in the strawberries.

8.      Divide the batter between muffin cups (the batter will come close to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

9.     Bake the muffins for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Move it to a cooling rack.

 

Wait until the muffins are mostly cool before melting the chocolate. Place the chocolate in a microwave-safe bowl. Microwave it in 10-second bursts, stirring in between. Continue this process until the chocolate is melted. Top the muffins with a drizzle of melted chocolate.