---

We’re starting to get into graduation season, and it’s technically our first time with a student graduating!

Our exchange student’s tenure is coming to an end with us. Although he doesn’t officially graduate, G (as we call him) still gets to partake in the ceremonies and we’re having a going away party for him that will essentially be a graduation party.

It’s been a wildly fun and different year with him in our house. We’ve become very close with him and his family, and I can’t wait to return the favor and visit him and his parents in Italy. 

We are so excited for everything he is going to do in life, because we know he’s going to crush it as long as it doesn’t require waking up before noon! Just kidding G! Whether you stay in Italy or come back to America, your future is so very bright and exhilarating and we’ve been privileged to have you in our house! 

Here’s some of the recipes we’ll be having at his going away party in a couple weeks!

+ + + +

GRADUATION BROWNIE BITES

FOR THE BROWNIES:

1 stick unsalted butter, plus more for the pan

3/4 c. all-purpose flour, plus more for the pan

2 oz. unsweetened chocolate

1 c. sugar

2 large eggs

1/2 tsp. vanilla extract

2 Tbsp. unsweetened cocoa powder

FOR THE GLAZE:

1 c. heavy cream

2 tbsp. light corn syrup

8 oz. semisweet chocolate, chopped

2 tsp. vanilla extract

FOR THE DECORATIONS:

1 roll sour candy belt

12 1-inch squares semisweet chocolate

12 mini candy-coated chocolates

For the brownies: Preheat the oven to 350 degrees and generously butter and flour a mini-muffin pan. Melt the chocolate and butter in a medium saucepan over low heat. Remove from the heat and set aside for 10 minutes to cool.

Stir the sugar into the melted chocolate mixture, then stir in the eggs, one at a time, and the vanilla. Stir in the flour and cocoa powder, mixing until just combined. Scoop generous teaspoonfuls of batter into each mini-muffin cup but don’t overfill them.

Bake the brownies until set, 10 to 12 minutes, rotating the pan halfway through. Remove from the oven and let cool 10 minutes, then invert the brownies onto a cooling rack. Flip them over and press gently to flatten the domed tops so the brownies will sit flat on the serving tray. Let cool completely.

For the glaze: Mix the heavy cream with the corn syrup in a microwave-safe container and microwave until hot. Put the chopped chocolate in a bowl. Add the vanilla to the warm cream mixture, then pour over the chopped chocolate. Stir until the chocolate totally melts and the mixture is smooth.

For the decorations: Using kitchen shears, cut the sour candy belt into twelve 1 1/2-inch strips. Make a V-cut on one end of each strip. Turn the chocolate squares upside-down. Using a toothpick, dab a small amount of the glaze onto the center of each chocolate square and top with a mini candy-coated chocolate. Use more of the glaze to attach a sour belt tassel to each.

Dunk the brownie bites in the remaining glaze, spooning it over to fully coat. Lift out with a fork, tapping the fork on the side of the bowl several times so the excess drips off. Carefully set wide-side down on a sheet of wax paper. Cap each brownie with a decorated chocolate square while still wet. Let set, about 20 minutes.

+ + + +

BUFFALO CHICKEN DIP

1 (8-oz.) package cream cheese, softened

1/2 c. buffalo sauce

1/3 c. ranch dressing

2 c. chopped, cooked chicken

1/3 c. blue cheese crumbles

2 c. sharp cheddar cheese, divided

4 green onions, thinly sliced, divided

Veggie sticks and chips, for dipping

Preheat the oven to 375 degrees.

In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth. Mix in the buffalo sauce and ranch dressing. Stir in the chicken, blue cheese, 1 cup of cheddar cheese, and half of the green onion.

Transfer to a 1 1/2 quart casserole dish, such as an 11-by-7-inch casserole dish. Top with the remaining cheddar cheese. Bake until the edges are bubbly and the cheese is melted on top, 18 to 20 minutes. Remove from the oven and let rest for 5 minutes. Sprinkle with the remaining sliced scallions. Serve with veggies and chips.

+ + + +

SHEETPAN ITALIAN SUBS

4 tbsp. melted butter, divided

2 loaves sliced bread, white or sourdough

1 lb. deli-style sliced ham

1/2 lb. salami

1/2 lb. sliced mozzarella

1/2 lb. sliced provolone

2 c. baby spinach

1 (8-oz.) jar pepperoncini, drained and sliced

Parmesan and chopped parsley, for garnish

Preheat oven to 400 degrees. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly. 

Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weight it down with a heavy skillet. 

Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more.

Garnish with parsley and Parmesan, and cut into squares, if desired.

+ + + +

PINA COLADA LASAGNA

2 c. graham cracker crumbs (200 g.; from about 15 crackers)

3 Tbsp. granulated sugar

1 c. toasted coconut flakes, divided

3/4 tsp. kosher salt, divided

1/2 c. (1 stick) unsalted butter, melted

2 (8-oz.) blocks cream cheese, room temperature

1 c. sweetened cream of coconut (such as Coco Lopez)

3/4 c. confectioners’ sugar

1/4 c. sour cream

1/4 c. fresh lime juice

1 (1/4-oz.) packet unflavored gelatin

8 3/4 oz. small square shortbread cookies (such as Lorna Doone; about 35 cookies)

1 1/4 c. pineapple juice

1 (3-oz.) box pineapple Jell-O

1 (20-oz.) can crushed pineapple

8 oz. store-bought whipped topping or homemade whipped cream

Maraschino cherries, for serving

In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Drizzle in butter and stir until combined. Press crumb mixture into the bottom of a 13"x9" baking dish and freeze until set, about 20 minutes.

Meanwhile, in a large bowl, whisk cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth.

In a small heatproof bowl, microwave lime juice until warmed through, about 30 seconds. Sprinkle gelatin over lime juice, whisking until gelatin is dissolved. Whisk into cream cheese mixture until blended. Pour lime mixture over frozen crust and refrigerate until layer is set, 1 1/2 to 2 hours.

Top coconut-lime layer with an even layer of shortbread cookies; it’s okay if there’s some space between the cookies.

In a large heatproof bowl, microwave pineapple juice until warmed through, about 30 seconds. Whisk Jell-O powder into juice until dissolved. Add crushed pineapple and stir to combine. Pour pineapple mixture over cookies and refrigerate until set, about 1 hour, 30 minutes.

Top pineapple layer with whipped topping, sprinkle with remaining 1/2 cup coconut, and garnish with cherries.

TFD: “All those adults that you used to think were in charge and knew what they were doing? It turns out they don’t have all the answers. A lot of them aren’t even asking the right questions. So, if the world’s going to get better, it’s going to be up to you.” - Barack Obama

---