orange pound cake

This is Ina Garten's recipe for orange pound cake. I have made it in many forms: muffins, mini muffins, loaf, and bundt. I think I like it in a bundt pan the most. The glaze really makes this cake (although I skip the glaze when using the recipe for muffins). I usually serve the cake with lightly sweetened whipped cream and raspberry coulis.

Orange Pound Cake
From Barefoot Contessa

2 sticks butter, at room temperature
2 1/2 c. granulated sugar
4 large eggs, at room temperature
1/3 c. grated orange zest (From about 6 oranges)
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. freshly squeezed orange juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. vanilla

Preheat oven to 350 degrees. Spray Bundt pan with cooking spray.

Cream butter and 2 c. sugar in a large bowl. Mix in eggs, one at a time. Add zest. Sift flour, baking powder, baking soda, and salt in a bowl. In another bowl, mix 1/4 c. orange juice, buttermilk, and vanilla. Add flour and buttermilk mixture alternately to the batter, beginning and ending with the four. Pour in prepared pan.

Bake until tester comes out clean, 45 minutes to 1 hour.

While the cake bakes, make syrup by combining 1/2 c. sugar and 1/2 c. orange juice in small pot until sugar dissolves.

Invert cake. Pour syrup over top of cake while it is still warm. Allow cake to cool completely.

chocolate chip marshmallow pretzel peanut cookies

These cookies were inspired by the Compost Cookie at Momofuku Milk Bar. They are chock-full of goodies.

Chocolate Chip Marshmallow Pretzel Peanut Cookies

2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 3/4 sticks butter, room temperature
3/4 c. granulated sugar
1/4 c. packed light brown sugar
1 tsp. salt
2 tsp. vanilla
2 large eggs
2 c. semisweet chocolate chips
1 c. mini marshmallows
3/4 c. pretzels, chopped
1/2 c. peanuts, chopped

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, salt, and baking soda. Using an electric mixer, combine the butter with both sugars, and beat until light and fluffy. Reduce speed to low, and add vanilla and eggs. Beat until well-mixed, about 1 minute. Add flour mixture, and mix until just combined. Stir in chocolate chips, marshmallows, pretzels, and peanuts.

Drop dough by tablespoonfuls on parchment paper lined baking sheets. Bake until cookies are golden around the edges, about 10 minutes. Remove from oven and transfer to wire rack to cool.

more chocolate chip cookies

These were made following the famous Neiman Marcus Cookie recipe. I'd make these again.

Neiman Marcus Chocolate Chip Cookies

2 sticks butter, softened
2 c. light brown sugar
1/4 c. granulated sugar
2 large eggs
1 tbs. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbs. instant espresso powder
3 c. semisweet chocolate chips

Preheat oven to 300 degrees.

Cream the butter and sugars at low speed for about 15 seconds. In a mixing bowl, sift together dry ingredients, and beat into butter mixture at low speed. Stir in espresso coffee powder and chocolate chips. Beat in eggs and vanilla.

Drop 2 tablespoons batter onto greased cookie sheet, about 3 inches apart. Bake for 20 minutes, or until nicely browned around the edges.

shake shack

Shake Shack makes unbelievable burgers and frozen custards. So good.

chocolate chip cookies

The search for the ultimate chocolate chip cookie continues. These were much thinner than I'd like, but they made good ice cream sandwiches!

Chocolate Chip Cookies
From Gourmet, October 2003

3 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 sticks butter, melted and cooled slightly
1 1/2 c. packed light brown sugar
1 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla
2 1/2 c. semisweet chocolate chips

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment or Silpat.

Whisk together flour, baking soda, and salt in a small bowl. Beat together butter and sugars in a large bowl until pale and fluffy, 2-3 minutes. Add eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low, and mix in flour mixture until just blended, then stir in chips.

Scoop tablespoonfuls of batter on prepared sheets. Bake until golden, about 8 minutes. Transfer cookies to a rack to cool.

mini quiches

I made these mini quiches to serve as hors dourves. I used a round cookie cutter to cut out pie crust. I placed the dough rounds in a mini muffin pan, and filled each pastry with my standby quiche filling.

chicken poppers

One of my little sister's guilty pleasures is chicken poppers. She flipped over these!

Chicken Poppers

Boneless chicken breast
1 c. buttermilk, well-shaken
2 tbs. Sriracha sauce
1 c. flour
Salt and pepper
Canola oil

Heat 3-4 inches of canola oil in a heavy pot.

Cut chicken breast into bite-size pieces. Place buttermilk and Sriracha in large bowl. Season flour with salt and pepper, and put in a paper bag. Drop chicken in buttermilk, and dredge in flour.

When oil is hot, carefully drop in chicken poppers. Fry until golden brown. Transfer to paper towel lined baking sheet. Season with salt and pepper.

pecan pie muffins

These were tasty little bites. As promised, they were pecan pie in muffin form.

Pecan Pie Muffins
From allrecipes.com

1 c. packed light brown sugar
1/2 c. all-purpose flour
1 c. chopped pecans
2/3 c. butter, softened
2 eggs, beaten

Preheat oven to 350 degrees. Grease and flour 18 mini-muffin cups.

In a medium bowl, stir together brown sugar, flour, and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into dry ingredients, and mix until just combined. Spoon the batter into prepared muffin cups.

Bake for 20 to 25 minutes. Cool on wire racks.

popovers

These are great, right out of the oven, with butter and jam.

Popovers
From Gourmet, January 1991

1 c. sifted all-purpose flour
1/2 tsp. salt
2 eggs
1 c. milk
melted butter for brushing the popover pans

Into a bowl, sift together the flour and the salt. In a small bowl, whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450 degree oven, heat a 6-cup popover pan for 5 minutes, or until it is hot. Brush the cups with melted butter, and fill them half-full with the batter. Bake the popovers in the middle of the oven for 20 minutes. Reduce the heat to 375 degrees, and bake the popovers for 20 minutes more, or until they are golden brown and crisp.

chocolate mocha heath bar cake

I made up this cake for my Heath-loving mom to celebrate Mother's Day. It was my first time using this recipe for yellow cake, and I was not entirely satisfied with it. I was looking for a moister, more tender cake. I plan on trying another recipe next time. I loved the way the mocha frosting turned out, and I think it would be great to frost a chocolate layer cake.

Chocolate Mocha Heath Bar Cake

For cake:
via Smitten Kitchen

4 c. plus 2 tbs. cake flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 sticks butter, softened
2 c. sugar
2 tsp. vanilla
4 large eggs, room temperature
2 c. buttermilk, well-shaken

Preheat oven to 350 degrees. Butter three 9-inch round cake pans and line with parchment paper.

Combine flour, baking powder, baking soda, and salt in medium bowl. Beat butter and sugar in a large bowl until pale and fluffy. Add vanilla. Add eggs, 1 at a time, until well-combined. At low speed, beat in buttermilk. Add flour mixture in three batches, mixing until each addition is just incorporated.

Divide batter amongst pans. Bake until golden, about 35 minutes. Invert on rack and cool completely.

For chocolate buttercream filling:

1 1/2 sticks butter, softened
4 c. powdered sugar
1 tsp. vanilla
1/2 c. semisweet chocolate chips, melted and cooled
1/2 c. cocoa powder
4 Heath Bars, chopped

Beat butter until fluffy. Add in sugar, vanilla, chocolate, and cocoa powder. Stir in chopped Health Bars.

For mocha buttercream:

1 1/2 sticks butter, softened
4 c. powdered sugar
1 tsp. vanilla
1/4 c. semisweet chocolate chips, melted
1 tbs. instant espresso

Beat butter until fluffy. While chocolate is still warm, mix in instant espresso, to dissolve. Beat sugar, vanilla, and chocolate-espresso mixture into butter.

Layer cakes with chocolate-Heath filling. Frost top and sides of cake with mocha buttercream.

peanut butter kiss cookies

These are a tasty variation on the Chocolate Chip Kiss Cookies that I have made before. They melt in your mouth!

Peanut Butter Kiss Cookies

For cookie:
From Old Fashioned Peanut Butter Cookies, epicurious.com

3 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 sticks butter, room temperature
1 c. creamy peanut butter
2 tsp. vanilla
1 c. packed golden brown sugar
1 c. sugar
2 eggs

Hershey Kisses

Preheat oven to 350 degrees.

Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter, peanut butter, and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs, 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.

Drop 1 tablespoon of dough into mini-muffin pan. Bake until edges are golden, 8 to 10 minutes. Remove from oven, and let cool for 5 minutes. Place chocolate in center of each cookie. Transfer cookies to wire rack to cool.

cranberry pistachio biscotti

These are my mom's favorites. The add-in's give this biscotti and nice, chewy texture.

Cranberry Pistachio Biscotti
From Bon Appetit, December 2003

2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 stick butter, room temperature
3/4 c. sugar
2 large eggs
1 1/2 tsp. vanilla
1 c. dried sweetened cranberries
3/4 c. shelled natural pistachios

Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Using an electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs, 1 at a time. Mix in vanilla. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 /4 inches wide) Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to the touch, but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs to cutting board. Using a serrated knife and a gentle sawing motion, cut logs crosswise into generous 1/2 inch thick slices. Place slices, cut side down, on remaining prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks to cool.

pecan tartlets

The filling for these pecan tartlets comes from a recipe for pecan squares, which my family prefers over the traditional pecan pie filling.

Pecan Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely. Leave oven on.

For pecan filling:
From Pecan Pie Bars, Gourmet, March 1999
8 oz. pecans (about 2 cups) chopped
1 stick unsalted butter
1 c. packed light brown sugar
1/3 c. honey
2 tbs. heavy cream

In a heavy saucepan, melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture among tartlet pans. Bake until bubbling, about 15 minutes. Cool completely in pan.

challah

I strongly believe that homemade breads are better than their store-bought counterparts. In actuality, the preceding statement is probably overreaching in its absoluteness and would hold limited validity following a blind tasting. Nevertheless, I urge you to bake your own bread; it’s incredibly satisfying, and it usually yields great, if not infinitely superior, results.

I had come across this recipe for challah bread a while ago, but, given the large number of eggs required, I put it aside for another day. After mistakingly buying an extra dozen of eggs, I decided that today would be the day! Using an electric mixer made the process remarkably easy, and the dough became beautifully smooth and elastic when kneaded. As the challah baked, it developed a high sheen, which made for a very visually appealing final product. It took a while for the large loaf to cool, but it was fully worth the wait. The challah was soft, wonderfully chewy, dense, and slightly sweet. My family and I enjoyed it in a variety of ways: paired with sliced ham, cheddar, and spicy brown mustard, with a smear of sweet butter, and simply on its own.

The large size of the loaf ensures leftovers. Toast it up the next day, and serve with sweet butter and jam. Or better yet, dip in cinnamon-spiked vanilla custard, panfry in butter, and drizzle with pure maple syrup for some phenomenal french toast.

Challah Bread
From Martha’s Stewart Baking Handbook

4 1/2 c. bread flour, plus more for dusting
2 tsp. active dry yeast
1/4 c. sugar
3 tbs. honey
1 tbs. salt
1/4 c. vegetable oil, plus more for bowl, plastic wrap, and baking sheet
8 large egg yolks, plus 1 large whole egg

In a bowl of an electric mixer fitted with a dough hook, combine the flour, yeast, sugar, honey, salt, vegetable oil, egg yolks, and 1 c. water. Mix on low speed until the dough is smooth and stiff with slight sheen, 8 to 10 minutes.

Turn out the dough onto a lightly floured surface, and knead to make sure any loose bits are incorporated. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet; Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 375 degrees. Lightly beat the remaining whole egg and brush gently but thoroughly over loaf, making sure to cover any seams and crevices. Bake until the crust is dark brown, 50 to 60 minutes. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer, and should have a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before slicing. Bread can be wrapped in plastic and kept at room temperature for up to 3 days.

coconut cake

My family fell in love with the toasted coconut-vanilla buttercream combination from Martha Stewart's Spring Chick cupcakes, so I decided to try it out in full-cake-form. For the cupcakes, I just used a boxed yellow cake mix, but, this time, I made a homemade coconut cake. The cake was super moist and full of flavor.

Coconut Cake

For cake:
From Barefoot Contessa, Food Network
3 sticks butter, room temperature
2 c. sugar
5 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 tsp. pure almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
4 oz. sweetened shredded coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans, then line with parchment paper. Grease them again, and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extract, and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For frosting:
3 sticks butter, room temperature
1 tsp. vanilla
2 1/2 c. confectioners sugar

For decorating:
6 oz. sweetened shredded coconut, toasted

Beat frosting ingredients with an electric mixer until light and fluffy. Frost cake, then cover with toasted coconut.

strawberry cream cake

This strawberry cream cake is based on my grandma's strawberry shortcake.

Strawberry Cream Cake

For cake (from Martha Stewart's Baking Handbook):
1 c. all-purpose flour
1/4 c. cornstarch
6 large whole eggs, plus 4 large egg yolks, room temperature
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3/4 c. vegetable oil

Preheat oven to 350 degrees. Butter two 9-inch round cake pans; set aside.

Into a large bowl, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract. Beat on high speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), about 5 minutes; scrape down the sides of the bowl as needed.

Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk, fold mixture several times.

Divide batter between pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the centers comes out clean, about 30 minutes.

Immediately invert cakes onto a wire rack, Then reinvert cakes, and let them cool completely, top sides up.

For filling:
2 pints strawberries, hulled and sliced
1/2 c. sugar
1 1/2 tsp. lemon zest
4 tbs. cornstarch

Combine strawberries, sugar, lemon zest, and 1/4 c. water in a heavy saucepan. Bring to a boil, then lower heat, and let simmer until slightly thickened, 8 to 10 minutes. In a small bowl, mix cornstarch with 3 tbs. water. Add cornstarch-water mixture to pot, and let cook for 3 to 5 more minutes, until thickened. Remove from heat, and let cool completely.

For topping:
1 pint heavy cream
1/3 c. confectioners sugar
1 tsp. vanilla extract

Combine cream, confectioners sugar, and vanilla in the bowl of an electric mixer. Beat until stiff peaks form.

For cake assembly:
1/2 pint strawberries

Cut cakes in half horizontally to create 4 cake layers. Layer cakes with strawberry filling. Cover cake in whipped cream, and decorate top with strawberries.

mini black and whites

There was an episode of Gale Gand’s dessert-centered Food Network show, “Sweet Dreams,” during which she baked Black and White Cookies. I was around twelve years old, I had just become really enthusiastic about cooking, and, for some reason, I was hell-bent on making those cookies. Fortunately, we had all the ingredients in my kitchen, so I got to work right away. I followed the recipe exactly, reciting to myself her televised tips along the way. It probably took me two hours to frost fifteen cookies, but I loved every minute of it.

Almost ten years later, Black and Whites are still one of my favorite cookies to make. A few years ago, I started making these Mini Black and Whites instead of the huge bakery-style ones. The cookies’ cake-like texture and slightly lemony flavor is perfectly complemented by the sweetness of the vanilla and chocolate icing. These petite treats would be great at a Black and White themed party.

Mini Black and White Cookies
From Gourmet, December 2005

For cookies:
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. well-shaken buttermilk
1/2 tsp. vanilla
7 tbs. butter, softened
1/2 c. granulated sugar
1 egg

For icings:
2 3/4 c. confectioners’ sugar
2 tbs. light corn syrup
2 tsp. fresh lemon juice
1/2 tsp. vanilla
4 to 6 tbs. water
1/4 c. unsweetened Dutch-process cocoa powder

Make cookies:
Preheat oven to 350 degrees.

Whisk together flour, baking soda, and salt in a bowl. Stir together butter milk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes. Add egg, beating until combined well. Reduce speed to low and add flour and buttermilk mixture alternatively in batches, beginning and ending with flour mixture, and mixing just until smooth.

Using small scoop, drop rounded tablespoons of batter 1 inch apart onto Silpat-lined baking sheets. Bake until tops are puffed, edges are pale golden, and cookies spring back when touched, about 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tbs. water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 tsp. at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 tsp. at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

cinnamon rolls with cream cheese glaze

Warm cinnamon rolls covered in creamy white glaze are undeniable. These are Christmas-breakfast-worthy.

Cinnamon Rolls with Cream Cheese Glaze
From Bon Appetit, March 2008

For dough:
1 c. whole milk
3 tbs. butter
3 1/2 c. (or more) all-purpose flour, divided
1/2 c. sugar
1 egg
2 1/4 tsp. rapid-rise yeast
1 tsp. salt
Nonstick vegetable oil spray

For filling:
3/4 c. packed golden brown sugar
2 tbs. ground cinnamon
1/2 stick unsalted butter, room temperature

For glaze:
4 oz. cream cheese, room temperature
1 c. confectioners' sugar
1/2 stick butter, room temperature
1/2 tsp. vanilla

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 to 130 degrees, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 c. flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 c. flour. Beat on low until flour is absorbed and dough is stick, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from sides of bowl. Turn dough onto lightly floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15 x 11 inch rectangle. Spread butter over dough, leaving 1/2 inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Preheat oven to 375 degrees.

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arrange cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm, draft-free area until almost doubled in volume, 40 to 45 minutes.

Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack, Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

garlic knots

I made some garlic knots with the leftover pizza dough from last night.

Preheat oven to 375 degrees. Combine 1/3 c. olive oil and 4 cloves minced garlic in a small bowl. Set aside. Mix 1/3 c. grated Parmesan cheese and 1/4 c. chopped fresh parsley, and place in a large, shallow dish.

Roll out pizza dough to 1/8-inch thickness. Use pizza wheel to cut dough into 1-inch by 3-inch strips. Tie dough loosely into knots. Place on greased baking sheets, and brush knots with garlic oil. Bake for 15 to 18 minutes, or until golden.

Brush baked knots with more garlic oil. Roll in cheese-parsley mixture to coat. Serve warm.

new york cheesecake

Cheesecake is, without a doubt, my favorite type of cake. At its best, it is dense, creamy, and rich. This recipe, which was passed along to me last year, produces an exceptional cheesecake. It possesses all of the aforementioned qualities, and it is miraculously light, as well. It’s delicious served with homemade cherry, strawberry, or blueberry sauce.

New York Cheesecake

For crust:
1 3/4 c. graham cracker crumbs
1 stick butter, melted

For filling:
4 8-oz. packages cream cheese
4 eggs
1 1/4 c. sugar
1 tbs. lemon juice
2 tsp. vanilla

For topping:
2 c. sour cream
1/4 c. sugar
1 tbs. vanilla

Melt butter and mix with crumbs. Press into bottom of 9-inch springform pan. Refrigerate while making filling.

Beat cream cheese to soften. Add eggs, sugar, lemon juice, and vanilla. Pour over crust. Bake at 350 degrees for 50 to 55 minutes.

Mix together ingredients for topping. Spread over baked filling. Bake for 5 minutes.

Chill overnight in refrigerator.

la bete noire

How chocolaty is too chocolaty? Tasting La Bete Noire may help you decide. The flourless chocolate cake, meaning “The Black Beast,” graced the cover of Bon Appétit in September 2006, appearing absolutely decadent. The recipe requires minimal ingredients and consists of few steps: simple syrup, butter, and chocolate are combined, cooled, mixed with eggs, and baked in a springform pan, within a water bath. Once baked and cooled, the cake is covered with a chocolate ganache and served with lightly sweetened whipped cream. I took some minor liberties in the assembly of the dessert, by applying a smooth, even layer of whipped cream on top of the entire cake and finishing it with a dusting of cocoa powder.

La Bete Noire is, without a doubt, a showstopping dessert, both for its appearance and taste. Its reception, however, depends heavily on individual tolerance of intense chocolate flavor. The cake was made with semisweet chocolate, yet the end product tasted more like 90% cacao dark chocolate. This bitterness and depth of flavor may not appeal to all palates. Furthermore, its texture (think extremely dense cheesecake) seems to magnify the cake’s incredible richness.

If you find many brownies too rich for your taste, then this cake is probably not for you. But, if you love dark chocolate and fudge, you’ll flip for La Bete Noire.

La Bete Noire
From Bon Appétit, September 2006
Makes 16 servings

Cake
1 c. water
3/4 c. sugar
9 tbs. butter, diced
18 oz. semisweet chocolate, chopped
6 large eggs

Ganache
1 c. heavy whipping cream
8 oz. semisweet chocolate, chopped

Lightly sweetened whipped cream

For cake:
Preheat oven to 350 degrees. Butter 10-inch springform pan. Line bottom of pan with parchment paper; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of pan.

Combine water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup in chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of pan. Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. pour over top of cake still in pan. Gently shake to distribute ganache evenly. Refrigerate cake in pan until ganache is set, about 2 hours.

Run knife around pan sides to loosen cake; release sides. Either spread whipped cream in an even layer over ganache and dust with cocoa powder, or dollop with whipped cream when serving.

carrot cake

My family has been making this carrot cake for years. It comes from the Silver Palate Cookbook.

Carrot Cake

3 c. all-purpose flour
3 c. granulated sugar
1 tbs. baking soda
1 tsp. salt
1 tbs. ground cinnamon
4 large eggs
1 1/2 c. canola oil
1 tbs. vanilla extract
1 1/2 c. walnuts, chopped
1 1/3 c. pureed carrots
3/4 c. drained pineapple
1 1/2 c. sweetened coconut

Preheat oven to 350 degrees. Line three 9" round cake pans with parchment paper and grease. Set aside.

Sift together dry ingredients. Add eggs, oil, and vanilla. Beat well. Fold in walnuts, carrots, pineapple, and coconut. Divide among prepared pans. Bake until cake tester comes out clean, 35 to 45 minutes.

Cream Cheese Frosting

2 sticks butter, room temperature
2 8-oz. packages cream cheese, room temperature
2 tsp. vanilla extract
6 c. confectioners sugar

Beat ingredients with electric mixer until fluffy. Use to frost cake.

two takes on blueberry crumb cake

There are so many recipes out there for blueberry crumb cakes that it can be difficult to choose one when the craving strikes. In an effort to make this decision a bit easier, I am providing you all with two of my favorite recipes.

This first recipe was just published in Gourmet’s July 2009 issue. The Blueberry Streusel Cake consists of very little cake, is chock-full of blueberries, and has very crumbly crumbs.

Blueberry Streusel Cake
From Gourmet, July 2009

For streusel topping:
1 c. all-purpose flour
1 tbs. plus 1 tsp. packed dark brown sugar
1 tbs. plus 1 tsp. granulated sugar
3/4 tsp. cinnamon
1/2 stick cold, unsalted butter, cut into 1/2 inch pieces

For cake:
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
3/4 tsp. vanilla
1 tbs. lemon zest
1/2 stick butter, softened
3/4 c. sugar
1 egg
2 1/2 pints blueberries

Preheat oven to 350 degrees. Line bottom and sides of a 9-inch square baking pan with heavy duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out the excess.

Make streusel topping: Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with a pastry blender until mixture forms large clumps.

Make cake: Whisk together flour, baking powder, baking soda, and salt in a bowl. Stir together sour cream, vanilla, and lemon zest in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at a medium-high speed until fluffy, about 5 minutes. Add egg and beat until well blended. At a low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture, mixing just until combined. Gently fold in blueberries.

Spoon batter into pan, smoothing top. Crumble half of topping evenly over batter. Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. bake until cake tester comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift cake out of pan using foil and cool completely on rack.

The second recipe is my own variation on the Crumb Cake recipe from Martha Stewart’s Baking Handbook. I simply added lemon zest and blueberries to the cake batter. The cake is very high, has an equal proportion of cake to blueberries, and is topped with large, moist crumbs. Whereas the first cake can be compared to blueberry pie, this cake is more like a blueberry muffin.

Blueberry Crumb Cake
Adapted from Martha Stewart’s Baking Handbook

For cake:
1 1/4 sticks butter, room temperature, plus more for pan
2 1/2 c. all-purpose flour, plus more for dusting blueberries
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. granulated sugar
3 eggs
1 tsp. vanilla
1 tsp. lemon zest
1 1/4 c. sour cream
1 1/2 pints blueberries

For crumbs:
3 c. all-purpose flour
1 c. packed light brown sugar
1 tbs. ground cinnamon
1 1/2 tsp. salt
1 1/2 sticks butter, softened

Preheat oven to 350 degrees. Generously butter 13 x 9 inch baking pan; set aside.

Make crumbs: Combine flour, sugar, cinnamon, and salt. Cut in the butter with a pastry blender or fork. Mix until large, moist crumbs form.

Make cake: Whisk together flour, baking soda, baking powder, and salt in a bowl. In another bowl, mix 1 tbs. flour with blueberries, and toss to coat. Set flour mixture and blueberries aside. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated after each addition. Mix in vanilla and lemon zest. Add the flour mixture and sour cream; beat just until combined. Fold in blueberries.

Spoon the batter into the pan, and smooth with an offset spatula. Sprinkle half of the topping evenly over the batter. Bake for 25 minutes, remove from oven, and sprinkle rest of crumb topping evenly over the cake. Bake for another 20 to 25 minutes, until golden brown and a cake tester inserted in the center comes out clean. Transfer to a wire rack to cool. Before serving, dust with confectioners’ sugar, if desired.

strawberry cream tartlets

These strawberry cream tartlets are as pretty as they are delicious.

Strawberry Cream Tartlets
Adapted from Barefoot Contessa

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely.

For pastry cream:
From Epicurious, December 2008

2 1/4 c. whole milk
6 large egg yolks
2/3 c. sugar
1/3 c. cornstarch
1 tsp. vanilla

In medium bowl, whisk together 1/2 c. milk, egg yolks, 1/3 c. sugar, and cornstarch.

Transfer remaining 1 3/4 c. milk to heavy medium saucepan. Add vanilla, and sprinkle remaining 1/3 sugar over, letting the sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.

Fill tartlets with pastry cream. Arrange halved strawberry on top. If desired, brush with warmed apricot glaze to achieve a shiny, glazed finish.

peanut butter and chocolate cream tartlets

A couple of years ago, I started making Bon Appetit's Peanut Butter Cream Tart. A chocolate cookie crust is filled with a light but rich-tasting peanut butter cream and decorated with a chocolate-peanut butter topping. I thought it would be cute to make this larger tart into tiny tartlets, in a butter cookie crust.

Peanut Butter and Chocolate Cream Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely.

For filling:
From Peanut Butter Cream Tart, Bon Appetit, December 2002
6 oz. cream cheese, room temperature
3/4 c. creamy peanut butter, room temperature
1 c. chilled whipped cream
1/2 c. plus 2 tbs. powdered sugar
1 tsp. vanilla
1 oz. semisweet chocolate, chopped

Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tbs. filling to small bowl and reserve. Spread remaining filling in crust.

Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tbs. filling. Spread chocolate mixture over peanut butter filling. Chill until cold.

penne vodka

Who knew that Penne Vodka could be made so easily at home? I found a recipe at epicurious.com, written by Lidia Bastianich. I started the sauce by crisping some pancetta, to ensure a flavorful sauce, but followed the recipe closely in all other respects. This version is not quite as creamy as the pasta from your local Italian restaurant, but, for that reason, it is also not as heavy.

Penne Vodka
From epicurious.com

1 lb. penne
35 oz. can Italian plum tomatoes (preferably San Marzano)
1/4 c. extra-virgin olive oil
4 oz. pancetta, diced
10 cloves garlic, peeled
Crushed hot red pepper
1/4 c. vodka
1/2 c. heavy cream
2 tbs. unsalted butter or olive oil
2 to 3 tbs. chopped fresh Italian parsley
3/4 c. freshly grated Parmigiano-Reggiano

Cook pasta in salted boiling water.

Heat olive oil in a large skillet over medium heat. Cook pancetta until browned. Remove and set aside. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook until garlic is lightly browned, about 3 minutes. Slide tomatoes into pan. Bring to a boil. Season lightly with salt and crushed red pepper, and boil 2 minutes. Pour in vodka, lower the heat to a lively simmer, and simmer until pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in cream and add back pancetta. Add the cheese and the two tbs. butter or oil to finish the sauce. Add pasta to sauce, and season to taste with salt and pepper. Sprinkle with parsley just before serving.

laurie's special chocolate cake

I will take advantage of any excuse to bake, and special requests from my younger sister definitely qualify. She is a chocoholic, if I ever knew one. She is also particularly fond of sprinkles. It came to no surprise, then, that she asked for a chocolate cake with chocolate frosting, covered in chocolate sprinkles. I usually frost cakes with a simple chocolate buttercream, made with butter, either melted chocolate or cocoa powder, vanilla extract, and powdered sugar. Last month, however, I vowed to try Barefoot Contessa’s Chocolate Ganache Frosting on my next layer cake.

If I kept heavy cream on hand, I would make this frosting all the time. It had a wonderfully intense chocolate flavor and a rich, creamy texture. And it looks just as good as it tastes.

Chocolate Ganache Frosting
From Barefoot Contessa Family Style

24 oz. semisweet chocolate chips
1 1/2 c. heavy cream
2 tbs. light corn syrup
1/2 tsp. vanilla extract
4 tbs. unsalted butter, at room temperature

Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixture fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.

spring chicken cupcakes

Though it would be hard to tell from our recent weather, springtime is on its way! And what better way to celebrate the change of seasons than with themed cupcakes? I was initially motivated to make these spring chicken cupcakes (from marthastewart.com) simply because they are so darn adorable. After tasting them, however, I discovered that they are even more delicious than they are cute! Sweet and creamy vanilla buttercream is covered with nutty and crunchy toasted coconut, creating a wonderful contrast of flavor and texture.

Prepare your favorite recipe for yellow cupcakes.
Toast coconut: Spread one cup of coconut in a single, even layer on an ungreased baking sheet. Bake at 350 degrees for 6 to 8 minutes, until light golden. Let cool.
Make vanilla buttercream: Combine two sticks of room temperature butter and one teaspoon vanilla extract in the bowl of an electric mixer. While mixing at medium-low speed, add confectioners’ sugar, until desired consistency is reached.
Cut red licorice into 1 1/2-inch pieces.

Peel off paper liners and discard. Turn cupcakes upside down, and frost cakes with vanilla buttercream. Cover with toasted coconut. Stick three licorice pieces into top of each cake. Use mini chocolate chips for its eyes and an almond for its beak.

pasta with tuna and black olive vinaigrette

My family and I went to Barcelona a few years ago, and we fell in love with La Boqueria, the city's famous open-air market. On one of our daily trips, we discovered a family-run stall that sold exceptional pastas and salads. One of our favorites was a pasta dish with tuna and black olives. A year or so later, I came across this recipe in Real Simple Magazine for a similar dish. It brings us back to Barcelona everytime we eat it.

Pasta with Tuna and Black Olive Vinaigrette
Adapted from Real Simple Magazine

1 lb. penne
1/2 c. extra-virgin olive oil
3 cloves garlic, minced
1 tbs. capers, rinsed, drained, and chopped
1/2 c. kalamata olives, pitted and roughly chopped
1/4 c. chopped fresh parsley
2 tbs. fresh lemon juice
1/4 tsp. black pepper
2 6-oz. cans tuna, drained

Cook pasta in salted boiling water.

Heat 3 tbs. oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, and the remaining oil.

Top pasta with tuna and olive vinaigrette.

parker house rolls

Not much beats these soft, buttery rolls, warm out of the oven. Their tenderness comes from the whole milk, their chewiness from the bread flour, and their incredible flavor from the butter. They’d be great at your next dinner party!

Parker House Rolls
From Gourmet, November 1999

3 tbs. warm water (105 to 110 degrees)
3 tbs. sugar
1/4 oz. active dry yeast
1 stick unsalted butter
1 c. whole milk
2 c. bread flour
1 1/2 tsp. salt
1/2 to 2 c. all-purpose flour

Stir together warm water, 1 tbs. sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.

Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tbs. sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.

Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic, but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

Butter a 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 3 rolls of 3 and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down of each roll. Let rolls rise, covered loosely, 15 minutes.

Preheat oven to 375 degrees.

Melt remaining 2 tbs. butter and cool slightly. Brush tops of rolls with butter and bake in middle of the oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.

chocolate covered strawberries

Happy Valentine’s Day! There are few food combinations as perfect and simple as chocolate and strawberries. Dip and swirl strawberries in the melted chocolate of your choice (I prefer semisweet), and place on a parchment paper lined baking sheet. Chill in refrigerator for 30 minutes to an hour, until the chocolate is set. Enjoy!

chocolate-dipped butter cookies with raspberry jam filling

While I love homemade cookies, there’s something special about bakery cookies. They are usually chewier and more tender, which are my favorite qualities in a cookie. I have tried tweaking recipes to make bakery-style cookies, without tremendous success. The butter cookies made from the following recipe, however, tastes just like professionally-made cookies. Tender butter cookies are filled with raspberry jam. Then the sandwich cookies are dipped halfway in melted semisweet chocolate. No one will believe that you made them at home!

Chocolate-Dipped Butter Cookies with Raspberry Jam Filling

2 sticks butter, room temperature
2 c. flour
1/2 c. confectioners' sugar
1 tsp. vanilla
Seedless raspberry jam
1 c. semisweet chocolate chips

Preheat oven to 350 degrees.

Combine butter, flour, sugar, and vanilla until it comes together. Wrap in plastic, and shape into a disk. Refrigerate 2 hours.

Roll out dough, and use 2 1/2-inch round biscuit cutter to cut out cookies. Place cookies on an ungreased cookie sheet. Bake cookies for 10 to 12 minutes, or until edges are slightly browned.

When cool, spread the bottom of one cookie with seedless raspberry jam. Place another cookie on top to make a sandwich.

Melt chocolate chips. Dip half of cookie into chocolate, and place on plate covered with parchment paper. Chill in refrigerator to set the chocolate.

apple spice bundt cake

Apple spice cakes seem to be hit-or-miss; most are too dry, some are overly spiced, some are under-spiced, some have big, unappetizing chunks of apple inside. Bon Appétit’s Apple Spice Cake with Brown Sugar Glaze is a hit. It is moist, even without the glaze, and has a perfect balance of spices. The finished product resembles Greek honeyed walnut spice cake. My family and I like it best when it’s still warm, but it keeps well for a day or two.

Apple Spice Cake with Brown Sugar Glaze
Adapted from Bon Appétit, February 2007

For cake:
Nonstick vegetable oil spray
3 c. all-purpose flour
1 tsp. baking soda
1 tbs. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 3/4 lbs. Granny Smith apples, peeled, cored, coarsely grated, and squeezed dry in a kitchen towel
2 sticks butter, room temperature
1/2 c. canola or vegetable oil
1 1/2 c. sugar
1/2 c. packed golden brown sugar
1 tsp. grated lemon peel
3 large eggs
1 tsp. vanilla
1 tsp. fresh lemon juice

For glaze:
1/2 c. packed golden brown sugar
1/2 stick unsalted butter
1/4 c. low-fat buttermilk
1/2 tsp. vanilla
1/2 tsp. fresh lemon juice
1/4 tsp. salt

For cake:
Preheat oven to 325 degrees. Spray 12-cup Bundt pan with nonstick spray.

Sift flour and next six ingredients into medium bowl. Using an electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.

Bake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:
Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat.

Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

snowman cupcakes

Today, I am celebrating winter by making snowman cupcakes. I found inspiration for the decoration of these cupcakes from marthastewart.com. Atop yellow cupcakes, I spread a generous amount of vanilla buttercream. Then, I assembled the snowman. They are very simple to make, with one large marshmallow for the body, half of a marshmallow for the head, half of a Mini Oreo (without the cream filling) for the hat, brown sprinkles for the eyes and red sprinkles for the buttons, and a sliced orange jelly bean for the carrot nose. And there you have a fun winter treat!

butterfly cupcakes

Martha Stewart has such cute ideas for cupcakes! These butterflies, made with pretzels, red licorice, an m&m, and piped frosting, would be perfect for a child’s springtime birthday party.

icebox cake

Nabisco’s Icebox Cake is quick and easy and never fails to please. Simply layer chocolate wafers and sweetened whipped cream, and chill for at least 6 hours. Once chilled, the cookies become cake-like, creating a cool and creamy dessert.

roast pork buns and bean paste sesame balls

My sister has been apartment-hunting in New York, and, today, her search led her to close to Chinatown, where she picked up some roast pork buns and sesame balls.

The roast pork buns were different than the ones that we usually get at King Fung; these had a stronger pork flavor, were decidedly less sweet, and had a fluffier roll.

The sesame balls were slightly different as well; most obviously, it was filled with mung bean paste, rather than red bean paste, and it had a crisper exterior, with a nuttier flavor.

chicken, mozzarella, red pepper, pesto panino

My mom and I went to Williams-Sonoma today and came home with a Breville Panini Press! Tonight, we enjoyed panini made with breaded chicken cutlet, fresh mozzarella, pesto, and roasted red peppers. The contrast of the crisp, toasted bread and the gooey, melted mozzarella made for an exceptional sandwich.

monster cupcakes

A few months ago, I came across pictures of Cookie Monster cupcakes on a few food blogs, and I am now obsessed with them! A rounded mound of frosting is piled atop cupcakes and covered with royal blue sprinkles. Vanilla frosting and black-colored icing are used to make the eyes, and a mini chocolate chip cookie is stuck in where its mouth should be. I wanted to make these cupcakes ever since I found them, but, unfortunately, I couldn’t find blue sprinkles in any nearby markets. After months of no luck, I finally decided to compromise, by creating multi-colored monsters with rainbow sprinkles. I created the eyes with vanilla buttercream and mini chocolate chips and used a jellybean for the nose. Although they are not Cookie Monsters, they are still pretty cute!

buttermilk biscuits

These biscuits, made according to the recipe from Gourmet’s June 2005 issue, were good but not great. They were fluffy and soft, with a crisp outer crust, but they were not as flaky as I would prefer. I got much better results with the recipe for Buttermilk Biscuits from Martha Stewart’s Baking Handbook (posted below).

Buttermilk Biscuits
From Martha Stewart’s Baking Handbook

4 c. all-purpose flour, plus more for dusting
1 tbs. plus 1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
2 sticks butter, cold, cut into small pieces
1 3/4 c. buttermilk, plus more for brushing

Preheat the oven to 375 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible.

Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.

chocolate birthday cake

Happy 19th Birthday to my little sister! Of course, she asked for a chocolate cake with chocolate buttercream to celebrate her day. Usually, I decorate cake tops with piped stars, but I decided to try something new this time; I used mini chocolate chips to make a pretty design.

escarole and orzo soup with turkey parmesan meatballs

Thank goodness for hot soup in the cold weather months. This is my family’s go-to soup; it is hearty, filling, healthy, and tasty. If you like Italian Wedding Soup, you’ll love this recipe.

Escarole and Orzo Soup with Turkey Parmesan Meatballs
From Bon Appétit, February 2003

1 large egg
2 tbs. water
1/4 c. plain dried breadcrumbs
12 oz. lean ground turkey
1/4 c. freshly grated Parmesan cheese
2 tbs. chopped fresh Italian parsley
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. ground black pepper

8 c. low-salt chicken broth
1 c. chopped peeled carrots
3/4 c. orzo
4 c. coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tbs. water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper.