Boston Creme Pie by Trisha Yearwood

Photo and recipe: https://www.foodnetwork.com/recipes/trisha-yearwood/boston-cream-pie-3623273

boston creme pir

Ingredients

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Cake:

Nonstick cooking spray, for spraying the pan

1/4 cup (1/2 stick) salted butter, at room temperature

2/3 cup sugar

1 large egg, at room temperature

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk

1 teaspoon vanilla extract

Topping:

1 cup heavy cream

1 1/2 cups (12 ounces) semisweet chocolate chips

 

Directions

  1. For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  3. Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  5. For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
  6. To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

Cook’s Note

If you don’t have cornstarch, substitute all-purpose flour. One tablespoon cornstarch equals 2 tablespoons flour.

NY Times Doughnuts

Photo and recipe credit: https://cooking.nytimes.com/recipes/1017060-doughnuts

doughnut

INGREDIENTS

  • 1 ¼ cups milk
  • 2 ¼ teaspoons (one package) active dry yeast
  • 2 eggs
  • 8 tablespoons (1 stick) butter, melted and cooled
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 4 ¼ cups all-purpose flour, plus more for rolling out the dough
  • 2 quarts neutral oil, for frying, plus more for the bowl.

PREPARATION

  1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
  2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
  3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
  4. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
  5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
  6. Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

Oatmeal With Blueberries, Sunflower Seeds, and Agave

image

Recipe & Photo Credit: https://www.realsimple.com/food-recipes/browse-all-recipes/blueberry-agave-oatmeal

Ingredients

  • 1 serving quick-cooking or old-fashioned rolled oats
  • 1/2 cup blueberries
  • 1 tablespoon sunflower seeds
  • 1 tablespoon agave nectar

How to Make It

Step 1: Prepare the oats according to the package directions.

Step 2:  Top with the blueberries and sunflower seeds. Drizzle with the agave nectar.

Honey-Bourbon Toddy

honey-bourbon-toddy
Recipe and photo credit: https://www.bonappetit.com/recipe/honey-bourbon-toddy

INGREDIENTS

  • 2 tablespoons honey
  • 1 cup hot water
  • 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
  • 2 3×1/2′ strips lemon peel
  • 2 cinnamon sticks

RECIPE PREPARATION

  • Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.

  • To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Pumpkin Pie by Paula Deen

pumpkin pie
Recipe & Photo credit: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe-1941963

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Seafood Risotto by Mario Batali

Recipe & Photo Credit: http://abc.go.com/shows/the-chew/recipes/seafood-risotto-mario-batali

Seafood Risotto Mario Batali

Ingredients:

  • Extra Virgin Olive Oil
  • 2 Shallots (chopped)
  • 2 Carrots (peeled and chopped)
  • 1 1/2 cups Arborio Rice
  • 1 cup Dry White Wine
  • 6-7 cups Fish or Shrimp Stock
  • 1 pound Rock Shrimp (cleaned)
  • 1 pound Manila Clams (scrubbed clean)
  • 1 pound Mussels (scrubbed clean and debearded)
  • Kosher Salt and Freshly Ground Pepper
  • 1 bunch Parsley (chopped to yield about 1/4 cup)

Directions:

  • In a heavy bottomed pot or Dutch oven over medium heat, add a few tablespoons of Olive Oil. Add the Shallots and Carrot with a pinch of Salt and cook until fragrant. Add the Rice and toast until opaque, adding a little more Olive Oil if needed, about 2 minutes.
  • Add the White Wine and bring to a boil, cooking until almost dry, and then begin to ladle in the Stock to just cover the Rice. Cook, stirring constantly, maintaining a level of Stock just above the rice, for 10 minutes.
  • Add the Clams and continue cooking another 4 minutes. Add the Mussels, and cook until the open, about 3 minutes. Continue to cook until Rice is soft but still very al dente. Add the Shrimp, cook for just a minute, and then season with Salt and Pepper, remove from heat, and stir in the Parsley. Serve immediately.

Zucchini, Banana, and Flaxseed Muffins

Recipe and photo credit: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins#Zucchini%20and%20Summer%20Squash%20Recipes%7C/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide%7C851872

INGREDIENTS

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

     

  2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.