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Native American Identity, One University Boulevard, Saint Louis, MI (2026)

12/03/2024

Decadent Dark Chocolate Peanut Butter Fudge Cake 🍫🥜

Ingredients:

For the cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water

For the peanut butter fudge filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract

For the dark chocolate ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tablespoon unsalted butter

Instructions:

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. Mix Wet Ingredients: Add the eggs, milk, oil, and vanilla extract into the dry ingredients. Beat on medium speed for 2 minutes. Slowly stir in the boiling water (the batter will be thin).

3. Bake the Cakes: Divide the batter equally between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes in the pans before transferring to wire racks to cool completely.

4. Make the Peanut Butter Fudge Filling: In a mixing bowl, beat the peanut butter and softened butter until well combined. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and creamy.

5. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread the peanut butter fudge filling evenly over the top. Place the second cake layer on top.

6. Prepare the Ganache: In a saucepan, heat the heavy cream over medium heat until simmering. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.

7. Top the Cake: Pour the dark chocolate ganache over the top of the cake, allowing it to drizzle down the sides for an elegant presentation.

8. Chill and Serve: Refrigerate the cake for about 30 minutes to set the ganache. Slice into generous pieces and enjoy!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12

12/03/2024

Banana Bliss Cream Pie 🍌🥧

Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the pastry cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For assembly:
- 3 ripe bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For garnish:
- Additional banana slices
- Whipped cream

Instructions:

1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

2. Cook the Pastry Cream:
- In a saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat.
- In a separate bowl, whisk the egg yolks until frothy. Gradually add about a cup of the hot milk mixture to the egg yolks, whisking constantly to temper them.
- Pour the tempered egg mixture back into the saucepan. Continue to cook, whisking constantly, until thickened (about 2-3 minutes).
- Remove from heat and stir in butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled (about 2 hours).

3. Assemble the Pie:
- Once the pastry cream is chilled, slice the bananas and layer them evenly over the cooled crust.
- Pour the chilled pastry cream over the bananas, spreading it into an even layer.

4. Make the Whipped Cream:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the pastry cream layer.

5. Garnish and Serve:
- Top with additional banana slices and dollops of whipped cream for decoration.
- Refrigerate the pie for at least 2 hours before serving to allow it to set properly.

Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 8 slices

12/03/2024

Carrot Cake Whoopie Pies with Cream Cheese Frosting 🥕🍰

Ingredients:

For the Whoopie Pies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract

For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

3. Cream Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is smooth and creamy.

4. Incorporate Carrots and Pineapple: Stir in the grated carrots, drained crushed pineapple, and vanilla extract into the wet mixture. Mix well.

5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

6. Scoop the Batter: Using a cookie scoop or tablespoon, drop the batter onto the prepared baking sheets, leaving about 2 inches between each mound.

7. Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

8. Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy. If it's too thick, add milk one tablespoon at a time until you reach your desired consistency.

9. Assemble the Whoopie Pies: Once the whoopie pies are completely cooled, spread a generous amount of cream cheese frosting on the flat side of one cookie, then top with another cookie, pressing gently.

10. Serve and Enjoy: Serve immediately or refrigerate in an airtight container for up to 3 days. Enjoy the delightful spiced flavors of the carrot cake combined with the creamy frosting!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: About 12 whoopie pies

12/03/2024

Creamy Garlic Parmesan Mushroom Sauce 🍄🧄

Ingredients:
- 2 cups sliced mushrooms (button or cremini)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)

Instructions:
1. Prepare the Ingredients: Clean and slice the mushrooms, mince the garlic, and chop the parsley if using.
2. Sauté the Mushrooms: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are browned and have released their moisture.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.
4. Create the Sauce: Lower the heat to medium-low and pour in the heavy cream. Stir gently to combine, then let the cream simmer for 2-3 minutes to thicken slightly.
5. Incorporate Cheese: Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy. This should take about 2-3 minutes.
6. Season the Sauce: Sprinkle in the dried thyme, and season the sauce with salt and black pepper to taste. Stir to combine.
7. Serve: Remove from heat and serve immediately, garnished with fresh parsley if desired. This sauce pairs wonderfully with pasta, chicken, or as a topping for steak.

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4-6

12/03/2024

Triple Layer Berry Cheesecake Pie 🍰🍓

Ingredients:

For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar

For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream

For the berry layers:
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional for thicker layer)

For the topping:
- Fresh mint leaves (for garnish)
- Extra mixed berries (for garnish)

Instructions:

1. Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until all crumbs are moistened.
- Press the mixture firmly into the bottom of a 9-inch pie dish. Bake for about 10 minutes until golden. Let it cool completely.

2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and smooth.

3. Assemble the layers:
- Pour half of the cheesecake filling into the cooled crust and smooth it out. Refrigerate for 30 minutes to firm up slightly.
- In another bowl, toss the strawberries, blueberries, and raspberries with sugar and lemon juice. Allow it to macerate for 10 minutes.
- Spread half of the berry mixture over the cheesecake layer, then add the second half of the cheesecake filling over the berries and smooth out again.
- Return to the refrigerator for another 30 minutes.

4. Top with remaining berries:
- After the second layer is set, spread the remaining berry mixture on top. If desired, mix the remaining berries with cornstarch dissolved in a little water for a thicker, more cohesive topping.

5. Chill and serve:
- Allow the assembled cheesecake pie to chill in the refrigerator for at least 4 hours or preferably overnight for best results.
- Before serving, garnish with fresh mint leaves and any extra mixed berries.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 8

12/03/2024

Cranberry Orange Biscotti with White Chocolate 🍊🍫

Ingredients:

- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 tablespoon orange juice (freshly squeezed)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a bowl, mix together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

3. Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and eggs until fluffy. Add in the orange zest, vanilla extract, and orange juice. Mix well to combine.

4. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.

5. Add Cranberries and Chocolate: Fold in the chopped dried cranberries and white chocolate chips gently until evenly distributed.

6. Shape the Dough: Transfer the dough onto a floured surface and shape it into a log, roughly 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.

7. First Bake: Bake in the preheated oven for 25 to 30 minutes, until golden brown. Remove from the oven and let it cool for about 15 minutes.

8. Slice the Biscotti: Once cooled enough to handle, transfer the log to a cutting board and slice it diagonally into 1/2-inch thick pieces.

9. Second Bake: Place the slices back on the baking sheet, cut side up, and bake for an additional 15–20 minutes, or until crisp and dry. Rotate the slices halfway through for even baking.

10. Cool and Store: Allow the biscotti to cool completely on a wire rack. Store in an airtight container at room temperature for up to two weeks.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti

12/03/2024

Peanut Butter Chocolate Drizzle Truffles 🍫🥜

Ingredients:
- 1 cup creamy peanut butter
- 1 cup crushed graham crackers
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Sea salt, for garnish (optional)

Instructions:

1. Mix Base: In a large mixing bowl, combine the creamy peanut butter, crushed graham crackers, honey (or maple syrup), and vanilla extract. Mix until well combined and a thick dough forms.

2. Form Truffles: Using your hands, scoop out about one tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is shaped into truffles, placing them on a parchment-lined baking sheet.

3. Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the truffles are firm.

4. Prepare Chocolate Drizzle: In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

5. Drizzle Time: Remove the chilled truffles from the refrigerator. Using a fork or a piping bag, drizzle the melted chocolate over the top of each truffle.

6. Garnish: If desired, sprinkle a pinch of sea salt over the truffles before the chocolate sets.

7. Set & Serve: Allow the chocolate drizzle to harden at room temperature or refrigerate for a quicker set. Once set, serve and enjoy!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-15 truffles

12/03/2024

Cheddar Jalapeño Cornbread Muffins 🌽🔥

Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh or pickled jalapeños, diced (seeds removed for less heat)
- 1 tablespoon honey (optional)
- 1/4 cup corn kernels (optional, for added texture)

Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease or line a muffin tin with paper liners.

2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix well to ensure even distribution.

3. Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until fully combined. If desired, stir in honey for a touch of sweetness.

4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined; do not overmix. The batter may be slightly lumpy.

5. Fold in Cheese and Jalapeños: Carefully fold in the shredded cheddar cheese, diced jalapeños, and corn kernels (if using), ensuring an even distribution without overmixing.

6. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

7. Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, possibly with butter or a spread of your choice.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

12/03/2024

Vanilla Dream Shortbread Cookies 🍪✨

Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
- 1 teaspoon pure vanilla extract
- Extra powdered sugar for dusting (optional)

Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
3. Add the vanilla bean paste and pure vanilla extract to the butter mixture, and mix until well incorporated.
4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter mixture and mix until just combined. The dough will be crumbly but should hold together when pressed.
5. Turn the dough out onto a lightly floured surface and knead gently just until it forms a cohesive ball.
6. Roll the dough out to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or simply cut into squares or rectangles using a knife.
7. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake.
9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar if desired. Enjoy your delicious Vanilla Dream Shortbread Cookies!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

12/02/2024

Sweet and Sticky Brown Sugar Cinnamon Buns 🍩✨

Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 2 ½ tsp instant yeast
- ½ cup granulated sugar
- 1 tsp salt
- ½ cup whole milk, warmed
- ½ cup unsalted butter, melted
- 2 large eggs

For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened

For the Sticky Topping:
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- ½ cup chopped pecans (optional)
- ¼ cup maple syrup

Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine 2 cups of flour, instant yeast, granulated sugar, and salt. Mix well.
- Add warmed milk, melted butter, and eggs to the flour mixture. Mix on low speed until combined.
- Gradually add the remaining flour until a sticky dough forms. Knead for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Prepare the Filling:
- In a small bowl, mix brown sugar and cinnamon together, and set aside.

3. Roll Out the Dough:
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, about 16x12 inches.
- Spread the softened butter over the surface of the dough and evenly sprinkle the brown sugar cinnamon mixture on top.

4. Form the Rolls:
- Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Cut the log into 12 equal pieces.

5. Prepare the Sticky Topping:
- In a saucepan over medium heat, melt ¼ cup of butter and ½ cup of brown sugar together, stirring until smooth. Mix in the maple syrup and pecans, if using.
- Pour the sticky mixture into the bottom of a greased 9x13-inch baking dish.

6. Arrange the Rolls:
- Place the cut rolls into the baking dish, cut side up, on top of the sticky mixture. Cover with a cloth and let rise for an additional 30 minutes.

7. Bake the Buns:
- Preheat the oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, until golden brown and cooked through.

8. Cool and serve:
- Let the buns cool in the pan for about 10 minutes before inverting onto a serving plate to reveal the sticky topping.
- Serve warm and enjoy your delicious Brown Sugar Cinnamon Sticky Buns!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls

12/02/2024

Orange Cranberry Bread Pudding 🍊🍞

Ingredients:
- 6 cups stale bread (such as French or challah), cubed
- 1 cup fresh or frozen cranberries
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/2 cup fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup walnuts or pecans, chopped (optional)
- Powdered sugar for dusting (optional)

Instructions:
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

2. Prepare the Bread: Place the cubed stale bread in a large mixing bowl. If using frozen cranberries, rinse and pat dry. Add cranberries to the bowl with the bread, tossing gently to mix.

3. Make the Custard Mixture: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, orange zest, orange juice, cinnamon, nutmeg, and salt until well combined.

4. Combine: Pour the custard mixture over the bread and cranberry mixture. Allow it to soak for at least 30 minutes, stirring occasionally to ensure all bread pieces are soaked.

5. Add Nuts (Optional): If using, fold in the chopped walnuts or pecans gently.

6. Bake: Pour the entire mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

7. Cool Slightly: Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving.

8. Serve: Dust with powdered sugar if desired and serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10

12/02/2024

Hazelnut Praline Crunch Fudge 🍫🌰

Ingredients:
- 1 cup hazelnuts, toasted and chopped
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1 cup dark chocolate chips (about 60% cacao)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup crushed rice cereal (like Rice Krispies)
- Extra chopped hazelnuts for topping (optional)

Instructions:
1. Prepare the Praline: In a saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves. Allow it to boil without stirring until it turns a light amber color, about 8-10 minutes. Remove from heat and quickly stir in the chopped hazelnuts. Pour the mixture onto a parchment-lined baking sheet and spread it out. Let it cool completely, then break it into small pieces.

2. Make the Fudge Base: In a medium saucepan, combine the heavy cream, sweetened condensed milk, and dark chocolate chips over low heat. Stir continuously until the chocolate is completely melted and the mixture is smooth.

3. Combine Flavors: Remove the pan from heat and stir in the vanilla extract, sea salt, and the crushed rice cereal. Gently fold in the praline pieces, reserving a few for the topping.

4. Set the Fudge: Line an 8x8 inch square baking dish with parchment paper, allowing some overhang for easy removal. Pour the fudge mixture into the prepared dish, spreading it out evenly. Sprinkle the reserved praline pieces and additional chopped hazelnuts on top for decoration.

5. Chill: Refrigerate the fudge for at least 3 hours or until firm. Once set, lift the fudge out of the pan using the parchment overhang and cut into squares or rectangles.

6. Serve: Enjoy your Hazelnut Praline Crunch Fudge as a delightful treat or gift it to friends and family!

Prep Time: 15 minutes | Total Time: 3 hours 15 minutes | Servings: 24 pieces

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