THANK YOU!! TO ALL SKATERS, PARENTS, COACHES AND FAMILIES THAT PARTICIPATED IN 2018 HALLOWEEN CLASSIC! DUE TO YOUR HARD WORK AND PARTICIPATION WE CAME IN 2ND IN TEAM STANDINGS!!! WITH OUT YOU ALL WE WOULDN'T BE AS SUCCESSFUL AS WE ARE!
Chocolate Ganache-Caramel Cookie Tart
1 pouch (17.5 oz) Betty Crocker double chocolate chunk cookie mix
Water, oil and egg called for on cookie mix pouch
1/3 cup butter, melted
30 caramels, unwrapped SAVE $
3 tablespoons heavy whipping cream
1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/4 cup caramel sauce
1/2 teaspoon coarse sea salt
Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.
Sweet Potato Casserole
4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Special equipment: a 2-quart baking dish
For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.