Knock You Naked Brownies

Found on SL website here

1 (16-oz.) box fudge brownie mix (such as Betty Crocker)
1/2 cup unsalted butter, melted
2 tsp. vanilla extract
3/4 cup toasted chopped pecans, divided
3/4 cup evaporated milk (from 1 [12-oz.] can), divided
60 individual caramel candies (such as Kraft; from 2 [11-oz.] pkg.), unwrapped
1/2 tsp. kosher salt
3/4 cup semisweet chocolate chips (from 1 [10-oz.] pkg.), divided
Flaky sea salt (optional), for sprinkling

Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides. Coat parchment with cooking spray; set aside.

Stir together brownie mix, melted butter, vanilla, 1/2 cup of the pecans, and 1/4 cup of the evaporated milk until smooth (batter will be very thick).
Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.
Bake in preheated oven until just set and still a bit gooey, 7 to 8 minutes. Let cool 10 minutes.

Meanwhile, place caramels and remaining 1/2 cup evaporated milk in a microwave-safe bowl. Microwave on HIGH in 1- minute intervals, whisking after each interval, until caramels are melted and mixture is smooth, about 3 minutes total. Stir in salt until combined.

Pour caramel sauce evenly over baked brownie layer.
Sprinkle with 1/2 cup of the chocolate chips. Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing). Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips. 

 

Bake in preheated oven until edges are set, about 20 minutes. Sprinkle with flaky sea salt, if desired. Let cool to room temperature on a wire rack, about 1 hour, 30 minutes. Cover with plastic wrap, and chill until firm, about 1 hour. Using excess parchment as handles, remove brownies from pan; cut into squares. Store in an airtight container in refrigerator up to 2 weeks. 

 

Red Velvet Brownies

Found on SL website here

 

Brownies:
Cooking spray
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup (6 oz.) salted butter
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups (about 5 3/8 oz.) all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
1 (1-oz.) bottle red liquid food coloring
2 tsp. vanilla extract
Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) salted butter, softened
6 cups (about 24 oz.) powdered sugar
2 tsp. vanilla extract

Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.
Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.
Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.
 

While Brownies cool, prepare the Cream Cheese Frosting:
Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes.
Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

Brownies

Found on SL website here

2 1/4 cups granulated sugar
1/4 cup brown sugar
1 tsp. salt
1 Tbsp. vanilla extract
1 cup unsalted butter, plus more for buttering pan
1 cup chocolate chips
6 large eggs
1/2 cup vegetable oil
1 tsp. instant espresso powder (optional)
1 tsp. ground cinnamon (optional)
1/2 tsp. ground cayenne pepper (optional)
1 1/3 cups Dutch-process cocoa powder
1 cup all-purpose flour
1 tsp. baking powder

Preheat the oven to 350°F. Butter a 13- x 9-in. pan. Alternatively, you can also line it with parchment, butter that, and you’ll be able to turn the entire pan out at once.
Melt butter in a saucepan over medium heat.
Add chocolate chips and stir constantly until combined and melted. Remove from heat to cool slightly.
Combine granulated sugar, brown sugar, salt, vanilla extract, eggs, and oil in a bowl. Add espresso powder, cinnamon and cayenne if using.
You can whisk by hand or use an electric mixer on medium speed. Mix until well combined and smooth.
Sift flour, baking powder, and cocoa together into sugar and egg mixture.
Add chocolate mixture. Whisk (or mix on medium) until smooth and glossy.
Pour batter into the prepared pan and bake for approximately 30 minutes.
You’ll know it’s done when it only jiggles slightly, the top has a crust, and a toothpick comes out with only crumbs.
Let cool in the pan on a cooling rack for at least 1 hour, cut, and store in an airtight container with sheets of wax paper in between layers to prevent sticking. The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.

 

Cookies & Cream Cheesecake Brownies

Found in Southern Living April 2024 issue and here

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
8 cream-filled chocolate sandwich cookies, roughly chopped (such as Oreo)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute.Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; sprinkle chopped cookies over cream cheese mixture. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.

Dulce de Leche Brownies

Found on SL website here 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 cup dulce de leche

Flaky sea salt

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Microwave dulce de leche until warmed, about 30 seconds. Spread over hot brownies. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. Sprinkle with flaky sea salt, if using. 

 

Dr Pepper Brownies

Found on SL website here

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt

Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.

Cherry Cheesecake Brownies

Found in SL April 2024 issue and here

 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. 

 

Petite Blueberry Cheesecake

Found on SL website here 

 

12 paper baking cups
14 crisp gourmet cookies (such as Lotus Biscoff)
2 tablespoons butter, melted
Pinch of table salt
1 1/2 (8-oz.) packages cream cheese, at room temperature
1/3 cup sugar
2 tablespoons fresh lime juice
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup blueberry preserves
1/2 cup fresh blueberries
Garnish: lime zest

Preheat oven to 325°. Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1 1/2 Tbsp. crumb mixture into bottom of each baking cup.

Bake at 325° for 6 minutes. Cool on a wire rack 10 minutes.

Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.

Bake at 325° for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.

Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries.

Note: We tested with Bonne Maman Wild Blueberry Preserves. 

 

Mini Triple Chocolate Buttermilk Pound Cake

Found on SL site here

Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
Shortening
CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

Preheat oven to 325°. 

Whisk together flour, cocoa, baking powder and salt. 

Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. 

Combine 1 1/4 cups buttermilk, espresso and vanilla. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. 

Fold in bittersweet chocolate morsels. 

Pour batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. 

Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cakes. 

 

Mini Grapefruit Upside Down Cakes

Found in SL April 2024 issue and here

 

3 grapefruit (any combination of white, pink, and red)
1 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened, plus more for greasing ramekins
2 large eggs
2 tsp. grated grapefruit zest
1/2 cup sour cream
1/3 cup whole milk
Sweetened whipped cream, for serving (optional)

Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired.  

 

Mini Caramel Cakes

Found in SL April 2024 and here

Cake:
Baking spray
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp. vanilla extract
1/3 cup whole milk, at room temperature
Topping:
3/4 cup packed dark brown sugar
1/4 cup heavy whipping cream
3 Tbsp. unsalted butter, softened
1/2 tsp. kosher salt
Flaky sea salt (such as Maldon)

Preheat oven to 350°F. Coat a 6-cup mini Bundt tray with baking spray; set aside.

Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside. Beat butter and granulated sugar with a hand mixer in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Add egg and egg yolk, 1 at a time, beating until combined after each addition. Beat in vanilla until combined, about 30 seconds. Gradually add flour mixture in thirds, alternating with milk, beating just until combined after each addition and stopping to scrape down sides as needed.

Divide batter evenly among prepared wells in Bundt tray (about 1/2 cup each); smooth tops using the back of a spoon. Firmly tap tray on counter several times to release any large air bubbles.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let Cakes cool in tray on a wire rack 10 minutes. Remove from tray; let cool completely on wire rack, 1 to 2 hours.

When Cakes are cool, add brown sugar, cream, butter, and kosher salt to a small saucepan. Bring to a boil over medium-high, stirring often. Reduce heat to medium-low, and cook, stirring often, 1 minute. Remove from heat; transfer Topping to a small heatproof bowl, and let cool slightly, uncovered, at room temperature 10 minutes. Spoon Topping over cooled Cakes as desired. Garnish each Cake with sea salt. 

 

Mini Carrot Cakes

Found in SL April 2024 and here 

 

Cake:
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 large eggs
1 cup canola oil
1/2 cup whole milk
1 1/2 cups shredded carrots (from 2 large peeled carrots)
1/3 cup finely chopped toasted walnuts
1/3 cup golden raisins, finely chopped
Coconut Buttercream:
1/2 tsp. kosher salt
1/2 tsp. coconut extract (optional)
6 cups powdered sugar
3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
1 1/2 cups unsalted butter, softened
2 1/2 tsp. vanilla extract
Toasted sweetened shredded coconut

Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.

Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.

Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.

When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.

Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.)
Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top.
Cover with another Cake round. Pipe buttercream on top of stacked rounds as desired.
Repeat with remaining Cake rounds and butter- cream. Garnish with toasted coconut. Store in refrigerator until ready to serve.  

Cream Cheese Danish

Found in SL May 2023 issue and here

 

1 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
3 Tbsp. apple jelly
1/2 tsp. warm water, if needed
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
All-purpose flour, for surface
2 (6-oz.) pkg. fresh raspberries or blackberries or 2 thinly sliced plums or peaches
1 large egg, lightly beaten
1 1/2 cups powdered sugar
2 1/2 Tbsp. fresh lemon juice (from 2 medium lemons)
1/4 cup toasted sliced almonds or chopped pecans

Preheat oven to 400°F.
Stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside.

Whisk apple jelly in a separate medium bowl until mostly smooth, adding 1/2 teaspoon warm water, if needed. Set aside.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10- x 11-inch rectangle; cut into quarters. Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.

Prick centers of dough rectangles with a fork several times, leaving a 1/2-inch border.

Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

Arrange half of your desired fruit over the cream cheese-topped dough rectangles. Spoon half of apple jelly over fruit. Brush pastry edges with beaten egg.

Bake in preheated oven until edges and bottoms are golden brown, 22 to 30 minutes, covering loosely with foil during last 5 minutes of baking to prevent overbrowning, if needed. Let cool on pan 10 minutes. Repeat with the remaining puff pastry sheet, cream cheese mixture, fruit, apple jelly, and beaten egg.

Add powdered sugar to a medium bowl; gradually stir in 2 tablespoons of the lemon juice, adding remaining 1/2 tablespoon lemon juice as needed until smooth. Drizzle glaze over pastries; sprinkle with almonds or pecans.

Salted Honey Pie

Found in SL May 2023 issue but not online.

 

Crust:

1 1/4c AP flour, plus more for work surface

1 tsp honey

1 tsp salt

1/2c cold unsalted butter, cubed

2-3 tbsp ice water

Filling:

1c honey

1/2c unsalted butter, melted

1/2c sugar

2 tbsp flour

2 tbsp plain yellow cornmeal

1/2 tsp salt

4 large eggs

1/2c heavy whipping cream

1 tbsp white vinegar

Add'l ingredients:

unsweetened whipped cream

tupelo honey

flaky sea salt

 

Preheat oven to 350°F. Pulse together flour, honey, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until texture is similar to coarse meal, about 10 pulses. With processor running, drizzle in ice water, 1 tbsp at a time, through food chute until dough just begins to clump together. Transfer to a floured work surface, and knead dough until is just comes together. Form into a disk, tightly wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

 

Roll out chilled dough on a lightly floured work surface into a 12" round. Place in an ungreased 9" pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until ready to use.

 

Whisk together honey, butter, sugar, flour, cornmeal, and salt in a large bowl until combined. Add eggs, whisking until smooth. Add cream and vinegar, whisking until combined. Pour filling into frozen crust.

 

Bake until edges are puffed and center jiggles slightly, 45-55 minutes, tenting edges with foild to prevent excess browning, if needed. Let cool to room temperature on a wire rack, about 2 hours. Garnish with whipped cream, tupelo honey, and flaky sea salt. 

Honey Butter Skillet Corn

Found on SL here

2 Tbsp salted butter
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces 
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish

Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately.