Bacon-Apple Whoopie Pies

Everything seems better with Bacon in it. Here is a simple recipe for Mini Whoopie Pies

Cookie Shell
1/2 cup soft butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 cup buttermilk
6 slices bacon, crisp and crumbled (four for the cookie and 2 for the filling)

Apple Jelly
1/2 cup of apple jelly

Mascarpone Filling recipe
1 1/2 oz. white baking chocolate
2 tablespoons of heavy whipping cream
1/2 cup mascarpone cheese
2 tablespoons soft butter
1/4 teaspoon vanilla
2 cups of powered sugar
(2 slices of the above bacon crumble)

  1. Preheat your oven to 375
  2. Beat the butter, sugar, brown sugar, salt, until creamy
  3. Beat in the egg and vanilla. Add the buttermilk and flour alternately until well
    mixed. Stir in the bacon crumbles
  4. Drop the cookie mixture in rounded teaspoons onto a ungreased cookie sheet
    2″ apart and bake 8 – 10 minutes. Cool completely, then place on a wired rack.

    Mascarpone Filling
    In a small sauce pan, heat the baking chocolate and heavy whipping cream on a low heat until melted and smooth, allow to cool (until slightly warm).
    In a mixing bowl combine the mascarpone and butter at a medium speed until mixed well. Add in the melted chocolate mixture and vanilla and mix until incorporated. Mix in the powered sugar until fluffy, then add in the bacon.

    Build the cookie
    Separate 12 cookies for the tops and 12 cookies for the bottoms.
    Spread about 1/2 teaspoon of the apple jelly onto the top  cookies. Spoon on 2 teaspoons of the mascarpone filling onto bottom cookies, then sandwich together. Refrigerate the whoopee pies for 45 minutes before serving. Store in the refrigerator. Makes about 24 whoopee pies.

    Chef Brian Klauss

Pumpkin Bars

2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 eggs (lightly beaten)
1 – 15 oz can pumpkin
1 cup vegetable oil
1 cup semisweet chocolate pieces
8 oz pkg. cream cheese (allow to come to room temp.)
1/3 sugar
1 egg
1 Tbsp. milk

Preheat your oven to 350 degrees and line a 15″ x 10″ baking pan with foil.

MAIN BATTER In a large bowl stir in the flour, sugar, baking powder, cinnamon, baking soda, salt, mix well. Add in the eggs, pumpkin, and oil, mix well and then spread the mixture into the lined baking pan.
TOPPING Microwave half of the chocolate pieces for approximately 1 minute, mix well and set aside. Mix the 1/3 sugar and the cream cheese with a mixer until well blended. Beat in one egg, milk and the melted chocolate. Spoon the topping over the pumpkin batter in mounds, swirl to marble the two together. Sprinkle the remaining chocolate pieces over the finished batter.
BAKE 25 – 30 minutes or until toothpick removes clean. Cool on a wire rack, freeze for one hour to allow for a clean cut of the bars. Use the edges of the foil to lift the completed product from the pan and cut into desired bar sizes.

Apple Turnover

img_4246-2Fall is here and its a great time to start that fall baking. Apples are being picked and they make a wonderful turnover

Puff Pastry Sheets
1/2 white sugar

4 1/2 cups of granny smith apples peeled, cored and medium sliced
1 tablespoon lemon juice
2 1/2 cups water
1/4 cup corn starch
1 cup brown sugar
1/4 cup butter
1/2 tablespoon cinnamon
pinch of salt
1/4 teaspoon nutmeg

Sprinkle the Lemon Juice over the apples and mix well, set aside. Set the puff pastry off to the side along with the 1/2 cup white sugar, and cover the pastry with a damp cloth. Add all the other ingredients into a dutch over medium heat and bring to a boil, allow to reduce by 1/2. Remove from the heat and add in the apples. Mix well.

Cut the puff pastry into 6″ x 6″ squares (approximately 8) Pat the sheets of pastry (both sides) into the white sugar and coat well. Add the apple mixture into the puff pastry and fold over straight or in a triangle. Brush the edges with water and pinch to seal. Using a pair of scissors cut three small holes into the top of the turnover.

Heat your oven to 375, Spray a half sheet pan well with vegetable oil. Place the turnover onto the pan and bake for approximately 15 – 20 minutes allowing them to brown slightly. The bottoms of the pastries should be a golden brown. Remove the turnovers as soon as possibly to a cooling rack to avoid sticking to the sheet pan. Enjoy!


Chef Brian Klauss



Carmel Nut Cheesecake

2 cups gram cracker crumbs
1 cup of salted peanuts chopped (no shells)
1 1/4 cup sugar
6 Tbsp butter (melted)
4 – 8oz package of cream cheese
2 tsp. vanilla
1 cup sour cream
4 eggs
1/4 cup of Sanders Carmel ice cream topping

Heat the oven at 350 degrees

Line a 13″ x 9″ baking pan with foil

Mix the crumbs, 1/2 cup of the nuts, 1/4 cup of sugar and butter together. press firmly into the bottom
of the lined pan and bake for 12 minutes.

Beat the cream cheese, remaining sugar until well blended (no lumps) add the sour cream and mix well.
Add your eggs one at a time and beat on slow just to blend in the eggs. Pour over baked crust>

Bake for 35 minutes, cool completely and refrigerate for 5 hours. Once cooled top with the remaining nuts
and the Sanders topping

Chef Brian Klauss



Soft Sugar Cookies


Here is a soft and chewy sugar cookie I use and its easy to make

1 1/2 Cup unsalted butter
1 1/2 Cup Sugar
2 eggs
2 teaspoons Vanilla extract
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Preheat your oven to 350 degrees

In a stand mixer add butter and sugar, then cream together. Stir in eggs and vanilla. Combine the flour,
baking powder and salt and cream the mixture. Sprinkle a little flour on the surface of the counter
you intend to roll your dough onto. Place your dough onto the floured surface and flatten with your hands.
Sprinkle a little flour on the flatten dough, using a rolling pin, roll your dough to a 1/4″ thickness. Select a cookie
cutter and begin to cut your shapes. (the way I keep the dough from sticking to the cutter is to dip the cutter into
flour after each cutting) Place your shapes onto a ungreased cookie sheet and bake for approximately 10 minutes
Or until they are slightly brown on the edges. Allow to cool slightly then transfer to a cooling rack.


Chef Brian Klauss


These little cookie/cakes are great and very simple to make.

2 Eggs
3/4 teaspoon vanilla extract
1/3 cup sugar
1/2 cup flour
1 tablespoon lemon zest
1/4 cup unsalted butter
1/8 teaspoon salt
confectionery sugar for decoration


1. Preheat your oven to 375 degrees

2. Melt the butter and allow it to come to room temperature

3. beat the eggs, vanilla and salt on high in a stand mixer until light in color 5 minutes

4. Add the sugar and continue to mix on high allowing the mixture to become thick and pale
in color (approximately 5 – 10 minutes)

5. Sift the flour into the egg mixture, a small amount at a time, gently folding it in

6. add the lemon zest and butter and again gently folding it in until completely mixed

7. Spoon the batter into the mold and bake for 14 to 17 minutes or until cake are golden brown

8. Allow to cool slightly,  then remove them and cool them on a cooling rack, Sprinkle with confectionery


Chef Brian Klauss

Monkey Bread (Muffin Size)

Dough                                                                                   monkeybread
1 cup Milk (warm about 110)
1/3 cup Water (warm about 110)
1/4 cup Sugar
2 1/2 teaspoons Instant Yeast
3 1/4 cup All-Purpose Flour
4 tablespoons Salted Butter (2. Soft and 2. Melted)
2 teaspoons Salt.

Coating for the dough balls
1 cup Brown Sugar
4 teaspoons Ground Cinnamon
8 teaspoons melted butter (salted) one stick

1 cup Confectioner’s Sugar
3 teaspoons Milk

1. Butter a large 6 tray Muffin Pan with the 2 tablespoons of soft butter. Coat the top edge of the muffin pan as the
Monkey Bread will expand beyond the upper level.
2. In a large bowl mix together the water and yeast and allow it to stand for two minutes, then add the milk, melted butter,
and sugar and mix. Mix the flour and salt in a standing mixer fitted with a dough hook and mix at low for one minute. Then slowly add the milk mixture. Once the mixture has gathered, increase the speed to medium and mix for 8 – 10 minutes. The dough should pull from the sides and gather at the hook. You may need to add a little more flour if the dough appears to wet.. Coat a large bowl with vegetable spray (Pam), remove the dough from the mixer and place the ball of dough in the prepared bowl. Flip the dough so that both sides are coated with the vegetable coating. Cover with plastic wrap and allow to rise for approximately 1 – 2 hours. The dough should double in size.
3. Now make the coating for the dough. Mix the brown sugar and cinnamon together in a medium size bowl and in a separate bowl place the melted butter.
4. After the dough has doubled in size, remove it from the bowl and place it on a flour surface and cut into 60 equal pieces. Roll each piece into a ball and begin coating the dough balls. Using both hands one for the wet and one for the dry mixture. Place each dough into the butter (wet) then into the brown sugar (dry) mixture. Place 10 balls into each large muffin cup in layers.
5. Cover the muffin pan with plastic wrap and allow them to double in size, which will be approximately 1 – 2 inches above the pan.
6. Heat the oven to 350 degrees. Place the Monkey Bread into the oven and bake for approximately 30 – 35 minutes. When baked allow the Monkey Bread to cool only a short while 3 – 5 minutes, any longer and it will be difficult to remove. Take a sheet pan and coat it with vegetable spray, when the bread cools, turn it over and allow them to drop onto the sheet pan.
7. When the Monkey Bread cools for approximately 10 minutes you can glaze them. Using a whisk, mix the confectioner’s sugar with the milk, then drizzle over each Monkey Bread Muffin