Basic Vanilla Cake

• 1 c. granulated sugar
• 1/2 c. butter
• 2 eggs
• 2 tsp. vanilla extract
• 1 1/2 c. unbleached all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 c. milk

Preheat your oven to 350 degrees. Grease and flour two 8 inch round cake pans or line with parchment paper. In a stand mixer, cream together sugar and room temperature butter. Slowly beat in the eggs, one at time and then stir in the vanilla. Whisk together the flour and baking powder in a separate bowl. Add the flour to the butter mixture and then the milk until everything is incorporated. Distribute half the batter into each cake pan and bake for 35 minutes or until your house just starts to smell like cake.  Cool.

Caramel Soak

• 1½ cups white sugar
• ¾ cup buttermilk
• ½ cup unsalted butter
• 2 tablespoons dark corn syrup
• 1 teaspoon baking soda
• Pinch of salt
• 2 teaspoons vanilla

While your cakes are baking, combine the first 5 ingredients into a large heavy bottomed sauce pan. Cook the sugar mixture over medium heat stirring frequently. The mixture will begin to simmer and foam. Continue to stir and cook until a light caramel color is achieved, approximately 7 minutes. Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).Cook over medium heat, stirring frequently, until the mixture begins to simmer.As soon as the mixture starts simmering, set the timer for 7 minutes.Continue cooking (it’ll start boiling soon), stirring frequently. Remove from heat and stir in vanilla. Pour over warm cake layers still in their pans and allow to cool completely.

Burnt Caramel French Buttercream

• 8 egg yolks
• 5.25 oz sugar
• 1/4 c. water
• 5.75 oz corn syrup
• 1 lb butter, softened
• ¾ tsp. smoked sea salt

Allow your ingredients to come to room temperature. Prepare an ice bath large enough for a small sauce pan. Whip egg yolks and salt on medium speed in a stand mixer.While those are whipping, bring corn syrup to a rolling boil in a small sauce pan over medium to medium high heat. Slowly stream the corn syrup into the whipping egg yolks. Increase the mixer speed to high and whip until the syrup egg mixture is light and airy. Heat sugar and 1/4 c. of water in a medium sauce pan over medium high heat until boiling. Cover the pan with a lid. Check on it frequently and when your sugar begins to turn from clear to golden, swirl the pan to encourage it to caramelize evenly. Turn the heat down to medium and allow the sugar to slowly caramelize to a very dark amber. When it begins to slightly smoke, remove the pan from heat and dunk into your ice bath for 10 seconds. (Do that step carefully). Before the caramel hardens too much, stream it into your egg yolk/corn syrup mixture at high speed. Whip until the mixture has completely cooled. Then slowly add in the cubed butter. Mix in salt and beat until uniform and fluffy!

Caramel Drizzle

• 1 c. sugar
• 1/4 c. water
• 3/4 c. heavy cream
• 3 1/2 tbsp. butter
• 1/2 tsp. vanilla
• 1/2 tsp. smoked salt

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar is dissolved. Ramp up the temperature and bring to a boil.  Cover with a lid, or wipe sides of the pan with a wet pastry brush if crystals begin to form. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Boil for approximately 5 minutes until a deep amber color is achieved. Remove from heat and slowly whisk in the cream. (Mixture will bubble and hiss – be careful). Then stir in the butter, vanilla and salt. Allow caramel to cool.

Cake Assembly

To put all the components together, remove your first cake layer from the cake pan (you may need to loosen the edges with a butter knife). Place on a serving dish or cake round. Cover with caramel buttercream on all sides. Place second layer on top and again cover all sides with an even layer of buttercream using a frosting spatula. Use any excess buttercream to pipe decorations or edges onto your frosted cake. Drizzle with caramel sauce.  Refrigerate until ready to serve. 

Lemon Ricotta Fritters

(makes 15-20)

• 4 c. vegetable oil
• ¾ c. all-purpose flour
• 2 tsp. baking powder
• 1 tbsp. grated lemon zest
• ¼ tsp. salt
• 1 c. whole milk ricotta

Heat the oil to 370 degrees in a small or medium saucepan. Mix dry ingredients and lemon zest in a small bowl. In a separate bowl, mix the wet ingredients. Make a well in the dry ingredient bowl and fold in the flour mixture.

Using a small icecream scoop (or spoon if you don’t have one) drop the dough into the hot oil. The fritters will begin to puff and they actually flipped themselves once one side was cooked (keep an eye on them and turn them over if yours don’t). Total cook time will be about 3 minutes. Watch them closely because they go from golden to brown very quickly.

Drain on paper towels and sift confectioners sugar over them while they are still hot. Dip in the berry compote and let them melt in your mouth!

Berry Compote

• 2 c. strawberries, sliced
• 1 c. blueberries
• 1/2 c. sugar
• 1 tbsp. water
• 1 tbsp. lemon juice

Hull the strawberries and check the blueberries over for stems. Combine the ingredients in a medium saucepan and cook over medium high heat until the sugar begins to dissolve.

Turn heat down to medium and simmer until the berries are macerated and the liquid begins to thicken. Mash with a fork or potato masher. Serve warm with the fritters!

Double Chocolate Hazelnut Cookies

(makes 24)

• ¼ c. butter, softened
• ¾ c. dark brown sugar
• ¼ c. canola oil
• 1 egg
• 1 tsp. vanilla
• ½ c. whole wheat flour
• ½ c. all purpose flour
• ¼ c. natural cocoa powder (unsweetened)
• ¼ tsp. salt
• ⅔ c. dark chocolate, chopped
• ⅔ c. hazelnuts, chopped & toasted

Cream together the butter and sugar until light and fluffy. Gently mix in oil, egg and vanilla until combined.

In a separate bowl, whisk the dry ingredients (thru salt). On medium speed, slowly add the dry mixture to the wet mixture, beating until just combined. Stir in the dark chocolate pieces.

Use a 1/4 c. scoop to portion out the cookie dough onto a baking sheet. I used a Silpat mat to encourage browning and prevent the dough from sticking.  Gently press a teaspoon of the chopped hazelnuts onto the top of each cookie, flattening them out.

Bake in a pre-heated oven at 350 degrees for 12 minutes or until firm but slightly gooey in the center.

Moist Chocolate Cupcakes

(makes 36 cupcakes)

• 3 c. granulated sugar
• 2 2/3 c. all-purpose flour
• 1 ¼ c. natural cocoa powder (not dutch process)
• 2 ¼ tsp. baking powder
• 2 ¼ tsp. baking soda
• 1.5 tsp. salt
• 3 large eggs
• 1 ½ c. buttermilk
• ¾ c. canola oil
• 3 tsp. vanilla extract
• 1 ½ c. boiling water
• 2 tsp. coffee extract (optional – I use this brand. Or, substitute water with hot coffee!)
  

Preheat oven to 350°F. Line 3 cupcake tins with paper liners or spray with cooking spray.

Put water in a small pan over high heat and allow it to begin boiling while you prepare the remaining ingredients.

Whisk sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl (I use my stand mixer bowl).

In a separate bowl or large plastic measuring cup, mix eggs, buttermilk, vanilla and coffee extracts until blended.  Add the wet mixture to the dry mixture and beat for 2 minutes on medium speed.

Pour the boiling water into the mixture. It will be the texture of melted milkshake, not to worry. Distribute batter into prepared pans, filling each cupcake about 2/3 full.

Bake for 17-20 minutes until center bounces back when pressed or a toothpick comes out clean. (Or until your whole house starts to smell like warm chocolate). Cool completely and then frost with your favorite recipe or the one below.

Vanilla Bean Buttercream

(generously frosts 36 cupcakes)

• 1 lb unsalted butter, room temp.
• ¼ c. shortening (optional – makes it smoother & more heat stable)
• 3 lb confectioners’ sugar
• ¼ c. whole milk, room temp.
• 1 tbsp. vanilla extract
• 2 tbsp. vanilla bean paste (I use this one purchased at Marshall’s for half the price)
• pinch of salt

The most important step for this simple recipe to work is to set out all your ingredients and get them to room temperature. If you skip this, the buttercream will curdle=not yummy.

Whip butter on high speed for 5 minutes until smooth. Meanwhile, sift the confectioners’ sugar to remove clumps.

Add the first pound of sugar to the butter and mix on low speed until incorporated. Then add the milk and mix on low speed until combined.

Add second pound of sugar and mix until smooth. Add remaining pound of sugar, shortening, vanilla bean paste, vanilla  and salt and mix on low speed.

Whip on high speed for an additional 5 minutes until the icing is white and smooth. If it appears too stiff you can add an additional tablespoon of milk but you want a good thick frosting for piping. Pipe using a Wilton 1 M tip working from outside to inside to get the look above.

3 Ingredient Banana Coconut Ice Cream Sundae

(serves 2)

• 2 ripe banana
• 1 can full-fat coconut milk
• 1 tsp. homemade vanilla extract

Peel the two bananas and cut into bit sized chunks. Place on a small cookie sheet in the freezer until frozen and then store in a freezer bag until ready to make your treat. At the same time, put your can of coconut milk in the fridge. This isn’t an instant process, so you’ll want to do both of these steps at least a day in advance.

To make the coconut whipped topping, open the can of coconut milk and carefully spoon the cream into a mixing bowl.  Don’t worry if you get a small amount of the coconut water that has settled to to the bottom, it will still whip up.  Add the vanilla and blend with a whisk attachment on the stand mixer for 3-5 minutes until creamy & fluffy.

Place the bananas in a large food processor fitted with the normal metal blade. Slowly pulse bananas until they form a crumb-like texture. Scrape down the sides and allow the bananas to melt just slightly. Then turn the food processor on and allow it whip until the banana puree is completely smooth and wonderful.

Spoon the banana “ice cream” into a bowl and top with coconut whipped cream. You can sprinkle a bit of cinnamon on top, stir in peanut butter or add a little cocoa powder to the banana mixture as it’s whipping to vary the flavors. It would also be delicious with some toasted pecans or a couple of vanilla wafers if you were feeling really sassy.

Cranberry Flax Crunch Cookies

(makes 15 cookies)

• 1/2 c. butter, softened
• 1/3 c. light brown sugar, packed
• 1/2 tsp. cinnamon
• 1 tsp. homemade vanilla extract
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 3/4 c. whole wheat flour (I use King Arthur)
• 3/4 c. rolled oats (not instant)
• 1/3 c. flax meal
• 3/4 c. dried cranberries
• 1/4 c.  shredded coconut flakes
• 1/2 c. dark chocolate morsels

Beat first 7 ingredients in a stand mixer until creamy. Combine remaining ingredients and stir into the butter egg mixture.

Scoop 1/4 c. dollops of batter onto a prepared cookie sheet and flatten tops.  Allow batter to stand for 30 minutes to incorporate liquid evenly.

Preheat oven to 350 F and bake for 12 minutes, until slightly golden.  Allow them to cool on the baking sheet.  Serve with a big glass of milk & enjoy!

Creamy Jalapeno & Chive Hummus

(makes 2 cups of hummus)

• 1/2 lb dried chickpeas
• 1/2 tsp. baking soda
• 1/2 c. water
• 1/4 c. lemon juice
• 3/4 tsp. sea salt
• 1/4 c. tahini
• 1 clove garlic
• 1/4 c. chives
• 1 jalapeño, destemmed and deseeded
• 2 cloves garlic
• 1/2 tsp. sea salt
• 2/3 c. olive oil

Soak the chickpeas for 4 hours. Rinse and discard the water. Add 4 cups of water and the baking soda to the chickpeas. Boil over medium high heat for 40 minutes, skimming foam from the top. Drain.

Combine cooked chickpeas, water, lemon juice, salt, 1 clove of garlic and tahini to your food processor. Puree for several minutes, scraping down sides of the bowl in between to ensure smoothness. Put the hummus into a pretty serving bowl.

De-seed and de-stem the jalapeno and place it in the food processor bowl. Pulse it with the chive, garlic and salt. With the food processor running, slowly stream in the olive oil. Swirl the jalapeno sauce into the hummus until the desired flavor is achieved. (Leftovers can be used in a dressing, sauce or as a marinade).

Peach Blueberry Buckle

(serves 8-12)

• 3/4 c. unsalted butter, softened
• 3/4 c.sugar
• 2 tsp. homemade vanilla
• 1/4 tsp. baking powder
• 1 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 3 eggs
• 1 pint blueberries
• 1 1/2 c. peaches or nectarines
• 1/4 c. milk
• 1 tsp. granulated sugar
• 1/4 tsp. cinnamon

Peel and dice the peaches and wash your blueberries. Let both strain to remove excess liquid.

In the meantime, cream together the butter and sugar until fluffy. Stir in the vanilla.

Combine the dry ingredients and add in 3 increments to the butter mixture, alternating with an egg each time.  Don’t overmix.

Pour into a greased 9″ cake pan and smooth with a spatula.  Prepare the milk wash with the remaining ingredients. Brush over the pastry until the whole surface is shiny (note: you may not use it all).

Bake at 350 for 45 minutes or until the top is golden brown and the center is set.  Allow to cool and serve to your very lucky breakfast guests!

Hot Chocolate on a Stick

(makes 48)

Homemade Marshmallows

(makes about 60 snowflakes & extra tidbits)

• 2 envelopes unflavored gelatin
• 2/3 c. water, divided in half
• 1 1/2 c. sugar
• 2/3 c. light corn syrup
• 1/8 tsp. salt
• 1 teaspoon homemade vanilla extract
• Cooking spray
• 1/4 c. confectioners sugar

Line a 9×13 pan with non-stick foil and spray with cooking spray.  Add 1/3 c. of cold water to gelatin in the bowl of your stand mixer fitted with the whisk attachment. Let soften while making the sugar syrup.

Heat sugar, remaining 1/3 c. water, corn syrup and salt in a saucepan over medium heat.  Cover and bring to a boil until a candy thermometer reaches 238 degrees.

Whisk the gelatin on low speed and stream in the hot sugar mixture down the side of the bowl (caution: Hot sugar will burn you!) When all the sugar is poured in, raise the speed to high and beat mixture until it has tripled and is white, fluffy and sticky.

Spray a spatula with cooking spray and coax the sticky fluff into your prepared pan.  Use an offset spatula to smooth it flat.  Sprinkle the top with confectioners sugar and allow to firm up overnight.

You can cut the marshmallows into cubes or use a fun cookie cutter dipped in confectioners sugar to make shapes.

Cocoa Rounds or Blocks

• ½ c. heavy cream
• 14 oz. can sweetened condensed milk
• 3 3/4 cups dark chocolate chips
• cooking spray
• wooden sticks

Heat the heavy cream and sweetened condensed milk over low to medium heat until just steaming. Remove from heat and stir in the chocolate chips.

Allow to melt thoroughly.  You can place it back over low heat if the chocolate is lumpy at all, but mine was very smooth after stirring. Be careful not to overheat it.

Prepare two mini muffin pans, by spraying with non-stick cooking spray. Using a small spring loaded icecream scoop, dispense the chocolate into each cup filling each 3/4 of the way full.

Poke each marshmallow long ways with a greased metal skewer or other sharp utensil. Slide the marshmallow 1 inch up the stick and dip into chocolate.  Repeat for 48 sticks and then place in the refrigerator to harden. Package up and put a smile on the face of your friends during the colder months of the year!

Banana Bread Muffins with Cream Cheese Filling

Banana Bread Muffins

(makes 12)

• 6 tablespoons unsalted butter, softened
• 4 oz cream cheese, softened
• 1 c. granulated sugar
• 1 egg
• 1 1/2 c. flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 mashed bananas
• 1/2 tsp. vanilla extract (homemade!)

Preheat oven to 350. Cream together butter and cream cheese until fluffy.  Add in sugar and continue to whip until light & airy.  Add egg, stirring until just incorporated.

In a separate bowl, combine dry ingredients. Add to wet mixture slowly, beating on medium speed.  Stir in bananas and vanilla extract.

Spray a muffin tin (or use paper liners if you prefer).  Distribute 1/4 of batter into each of 12 muffin cups.

Cream Cheese Filling

• 4 oz cream cheese, softened
• 1 tbsp. flour
• 1 tbsp. sugar
• 1 egg

Beat the cream cheese and sugar together over medium speed until airy. Add flour and mix until incorporated. Stir in egg and whip until uniform and a creamy pale yellow.

Fit a round tip onto a piping bag and fill with cream cheese mixture. Pipe a tablespoon of cream cheese mixture into each muffin.Top with pumpkin seeds, chopped pecans or other garnish, if desired.

Bake at 350 for 20-25 minutes or until sides just begin to brown.  Do not overbake – you want these to be nice and moist.  Cool slightly and serve.