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.