Classic Cream Puffs

Recipe & Photo credit: https://www.marthastewart.com/1113097/classic-cream-puffs

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 5 large eggs
• No-Fuss Pastry Cream

DIRECTIONS

1.  Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2.  In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
3.  Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
4.  For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
5.  Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
6.  Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

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Krembo: A Passover Dessert from Breads Bakery

Recipe & Photo Credit: http://bobbyflay.com/recipes/recipes/164/krembo-a-passover-dessert-from-breads-bakery

Coconut Macaroons (for the base)
120g egg whites (from 4 medium eggs)
230g granulated sugar (1 cup + 2 tablespoons)
210g finely shredded unsweetened coconut (2½ cups, packed)
30g apricot jam (2 tablespoons)

1. Whisk the sugar and egg whites together in a medium-sized bowl. Set the bowl on top of a pot of water over medium heat to create a Bain Marie. Heat the mixture, stirring occasionally, until the sugar is dissolved. Remove bowl from heat.

2. Fold the coconut and apricot jam into the egg white mixture until fully combined. Cover the surface with plastic wrap and refrigerate for 30 minutes.

3. Using your hands, roll the coconut batter into 50 small balls, approximately 1 heaping teaspoon (about 12 grams) in size, and arrange them on a sheet pan 2 inches apart. Wet your fingers slightly and flatten each ball to create a disk approximately 1¾” in diameter and ¼”thick.

4. Bake the macaroons at 380 degrees F for 4-5 minutes, or until golden brown.

5. Allow the macaroons to cool. Freeze for 30 minutes. The macaroon bases can be made up to three days in advance.

Italian Meringue (for the filling)
150g egg whites (from 5 medium eggs)
1 pinch of salt
260g granulated sugar (1 1/3 cups)
80mL water
120g glucose (¼ cup + 1 tablespoon)

1. Combine the sugar, water and glucose in a very clean pot and place over medium heat. Monitor the temperature with a candy thermometer.

2. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside.

3. When the syrup reaches 220 degrees F, start to whip the egg whites and salt on medium speed until they form stiff peaks.

4. When the syrup reaches 243 degrees F, keep the mixer on medium speed and slowly pour the hot syrup down the side of the mixing bowl into the egg whites, being careful not to hit the whisk.Turn the mixer to high speed and whisk until the bowl no longer feels warm to the touch.

5. Divide the meringue evenly into 3 bowls, one for each flavor. Follow the recipes below to make each flavor meringue. Fold the additions into the meringue just enough that they are evenly incorporated. Don’t overmix.

8. Spoon the meringues into a piping bag fitted with a 1” round tip.

Flavors:
Raspberry White Chocolate Pistachio
Fold into Meringue:
15 grams freeze-dried raspberries, crumbled
Glaze:
250g white chocolate
20g sunflower/grapeseed oil
Garnish:
Freeze-dried raspberries and ground pistachios

Vanilla
Fold into Meringue:
Seeds from half of a vanilla bean (cut bean lengthwise and scrape seeds out with knife)
Glaze:
250g dark chocolate
15g sunflower/grapeseed oil
Garnish:
Gold leaf

Mocha
Fold into Meringue:
2g (20 pieces) coffee beans, roasted and ground finely
10g dark chocolate (bittersweet), chopped
Glaze:
250g milk chocolate
10g sunflower/grapeseed oil
Garnish:
Chopped roasted coffee beans and chocolate

Assembly
For the Glazes:
1. Put the chocolate in a high, narrow microwave-safe bowl and microwave for 20 seconds. Take out and stir; microwave for 10 more seconds.
2. Repeat 4-5 times until the chocolate is melted (do not overheat).
3. Add the oil and mix until combined.

To Assemble:
1. Pipe the meringue on top of the macaroons in three mounds, descending in size. The bottom (and largest) mound should be even with the sides of the macaroon (see first image below). Place the macaroons in the freezer for five minutes so that the meringue sets.

2. Holding the cookie from the macaroon base, dip the meringue into its corresponding flavor of chocolate, making sure the chocolate covers the meringue completely (see second image below).

3. Before the chocolate sets, garnish with the above items.

Pumpkin Cinnamon Rolls

Recipe and Photo Credit: http://www.foodnetwork.com/recipes/ree-drummond/pumpkin-cinnamon-rolls-2644133

Ingredients

Dough:

• 1 1/2 cups whole milk
• 1/2 cup vegetable oil 
• 1/2 cup granulated sugar 
• 1 package (2 1/4 teaspoons) active dry yeast 
• 1 cup pumpkin puree 
• 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg 
• 1/2 teaspoon (heaping) baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt
• Melted butter, for buttering pans

Filling:

• 1 stick (1/2 cup) butter, melted
• 1/2 cup brown sugar 
• 1/2 cup granulated sugar 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg 
• 1 cup finely chopped pecans 

Frosting:

• 8 ounces cream cheese, softened
• 1 3/4 cups to 2 cups powdered sugar
• 1/4 cup whole milk, plus more if needed
• 2 tablespoons butter, melted 
• Dash of salt 

Directions:

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you’d like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Delicious!

Shortbread Cookies

Recipe and Photo: http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855

Ingredients

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

2008, Ina Garten, All Rights Reserved

Martha Stewart’s Gingerbread Cheesecake

Photo & Recipe Credit: https://www.marthastewart.com/317381/gingerbread-cheesecake#Gingerbread%20Recipes%7C/274868/gingerbread-recipes/@center/276958/holiday-entertaining%7C317381

Ingredients:

• All-purpose flour, for dusting
• 1/4 recipe of the dough for Molasses-Gingerbread Cookies
• 4 tablespoons unsalted butter, melted
• 1 3/4 cups granulated sugar
• 2 pounds cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/4 cup unsulfured molasses
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon finely grated lemon zest
• 6 gingerbread men 

Directions:

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).

Baklava

Photo and recipe credit: http://www.foodnetwork.com/recipes/michael-symon/baklava-recipe-1972768

Ingredients

For the Baklava:

• 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
• 1/2 teaspoon ground cinnamon, or to taste
• 1 cup ground zwieback crackers or breadcrumbs
• 4 sticks unsalted butter, melted
• 16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:

• 3 cups sugar
• 1 6-to-8-ounce jar honey
• 1 to 2 tablespoons fresh lemon juice

Directions

Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Photograph by Jim Franco

Recipe courtesy Michael Symon for Food Network Magazine

Nachos with All the Fixings

Recipe & Photo credit: https://www.bonappetit.com/recipe/nachos-with-all-the-fixings

INGREDIENTS

• Nonstick vegetable oil spray
• 3 9-ounce bags tortilla chips
• Beer-Braised Carnitas
• 2 15-ounce cans black beans, rinsed
• 1 large white onion, chopped
• 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
• 8 ounces Cotija cheese or feta, crumbled
• 1 bunch radishes, thinly sliced
• 1 bunch cilantro leaves

Toppings (choose from the following)

• Charred Tomatillo Salsa
• Dried Chile Salsa
• Pickled jalapeños
• Pico de gallo
• Guacamole
• 2 cups sour cream, thinned with 1/3 cup water
• Hot pepper sauce

RECIPE PREPARATION

• Preheat oven to 350°. Coat 2 large rimmed baking sheets with nonstick spray. Arrange half of chips on prepared sheets and top with half of carnitas, beans, onion, and shredded cheese. Repeat layers with remaining chips, carnitas, beans, and shredded cheese. DO AHEAD: Nachos can be assembled up to 1 hour before baking.

• Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.