Creamy Italian Salad Dressing

1 cup Fage Greek yogurt

1/4 cup red wine vinegar

2 T. olive oil

2 cups fresh grated parmesan cheese

2 t. Italian seasoning

1 t. garlic powder

1/2 t. dijon mustard

1 T. fresh lemon juice

salt

pepper

1-4 T. water to think (optional)

Whisk to combine all ingredients.  Refrigerate. 

Terriyaki Chicken

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  1 T. cornstarch
• 1 T. water
• 1/4 cup brown sugar
• 2 T. honey
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 minced garlic clove
• 2 T. minced fresh ginger
• 1/4 t. pepper
• 4 chicken thighs
• scallions for garnish
• sesame seeds for garnish
• Wisk cornstarch and water together and combine with brown sugar, honey, soy sauce, vinegar, garlic, ginger and pepper in mix over low heat.  Bring to boil and allow to boil for 2 minutes.  Turn off heat and set aside for 10 minutes until it thickens.
• Preheat oven to 400.  Place chicken in a 10" cast iron skillet and pour sauce over the thighs.  Bake for 40 minutes. Sprinkle with scallions and sesame seeds.
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Brown butter cake

1 cup browned butter

Cake:

1/4 cup browned butter

1/4 cup oil

3/4 cup sugar

2 large eggs ROOM TEMPERATURE    

1 t. vanilla

1 1/2 t. baking powder

1 1/4 cups cake flour

2/3 cup buttermilk ROOM TEMPERATURE

Frosting:

1/2 cup browned butter

4 oz. cream cheese ROOM TEMPERATURE

1 t. vanilla

pinch of salt

2 cups confectioners sugar

1 t. milk

Brown 1 cup butter.  Allow to cool completely.

Preheat oven to 325 and grease 9" round cake pan.

Measure 1/4 cup of the browned butter and cream with sugar until light and fluffy.  Add oil, eggs and vanilla.

Mix flour and baking powder.  Add those dry ingredients, alternating with buttermilk in two parts.  Bake for 35 minutes or until light golden brown.

For frosting, mix 1/2 cup of the browned butter with the cream cheese and beat until smooth.  Add vanilla, confectioners sugar and milk.  Frost and enjoy.

Copycat Cinnamon Rolls

Roll:

1 cup warm milk

2 1/4 t. yeast

1/3 cup salted butter (melted and cooled)

1/2 cup sugar

2 room temperature eggs

1 t. salt

4 cups bread flour

Mix milk, yeast, butter and sugar until combined.  Add eggs and break up, add salt and flour.  The mixture will look crumbly.  Let sit for 5 minutes.  Then knead for 5 minutes with dough hook. Dough should be stretchy and soft.  Spray a bowl with oil and let dough rise in it until doubled.

Filling:

1/2 cup soft butter

2 T. cinnamon

1 cup packed brown sugar

Mix until it's almost a paste

Frosting:

1 stick of butter

3 oz. cream cheese

1 t. vanilla

2 cups powdered sugar

After dough has risen roll out into large rectangle.  Spread filling to edges and tightly roll up and cut into 12 rolls. Place in 9 x 13 buttered pan.  Let rise.

Pour 1/2 cup heavy cream over the rolls and bake at 375 for 25 minutes.  Frost when rolls are still warm.

Vanilla Custard Base

2 cups heavy cream

2 cups milk

1/2 cup sugar

6 T. cornstarch

8 egg yolks

1 T. vanilla

Scald cream and 1 1/2 cups of the milk with the sugar in a heavy saucepan over low heat. Stir to dissolve sugar.  

Dissolve the cornstarch in the remaining 1/2 cup milk in a medium side bowl.  Vigorously whisk in the egg yolks.

Gradually add 1/2 cup of the hot cream mixture to the yolks while whisking vigorously. Whisk the mixture into the remaining scalded cream.  Cook, whisking constantly, over low heat until it thickens, about 4 minutes, then cook for 1 minute more.

Remove custard from the heat and stir in the vanilla. Transfer custard to a glass owl and cool for 15 minutes, gently stirring to allow the steam to escape.  Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife.  Refrigerate until completely chilled.

Shortbread Tart Crust

9 1/2 T. butter, softened

5 T. confectioners sugar

1 t. vanilla

1 cup plus 3 T. Flour

Preheat oven to 300 degrees.  Cream butter, sugar and vanilla until light and fluffy.  Add flour and beat again until the mixture is light and fluffy again.  Gather dough into a ball and press gently over the bottom and up the sides of a 9 or 10 inch tart pan.  Bake at 300 for 45 minutes. Cool before filling.

Bravetart Brownies

3 sticks butter

6 ounces finely chopped dark chocolate

2 1/4 cups sugar

1/4 cup brown sugar

1 3/4 t. kosher salt

6 eggs

1 T. vanilla

1 t. espresso powder

1 cup flour

1 1/3 cups cocoa

Heat the oven to 350.

Line 9 x 13 pan with foil and grease.

Sift flour and cocoa together.

Melt the butter over the stovetop in a medium heavy-bottomed pan over medium-low heat. Once it is melted, increase the heat to medium and allow to simmer, stirring frequently with a spatula. Cook until it stops hissing, scraping up any browned bits from the bottom of the pan. Remove from the heat and stir in the chocolate until fully melted and combined

Combine the sugars, salt, eggs, vanilla, and instant espresso powder into the bowl of a stand mixer fitted with the whisk attachment. Whip together on medium-high speed for 8 minutes, or until very thick and fluffy. Turn speed down to low and slowly pour in the chocolate-butter mixture. Once that is incorporated, add in the flour/cocoa mixture and mix until well combined. Fold the batter together with a rubber spatula to ensure that it is well mixed and that there are no pockets of flour hiding in it. 

Pour the batter into the prepared baking pan. Bake for 25 minutes, or until the brownies are glossy and just barely firm. Allow to cool completely in the pan.

Potatoes au Gratin

1 1/2 cups cream

2 minced garlic cloves

2 T. melted butter

2.5 lbs. potatoes

1 t. salt

1/4 t. pepper

2 1/2 cups gruyere cheese, grated

2 t. fresh thyme

Preheat oven to 350.

Mix butter, cream and garlic together until combined.

Peel and slice potatoes to 1/8" thick. Spread 1/3 potatoes in baking dish, pour over 1/3 cream mixture, scatter with 1/3 of the salt, pepper and thyme.  Sprinkle with 3/4 cups of the cheese. Add second and third layer but do not finish with cheese on the top layer.  Cover and bake with file for 1 hour and 30 minutes or until the potatoes in the middle are soft. Remove foil, top with remaining cheese and bake for 10-15 minutes longer until golden and bubbly.  Allow to rest for at least 5 minutes before serving.

Orange Ricotta Pound Cake

This is a Giada recipe that's GOLD.  Make this.

1 1/2 sticks softened butter

1 1/2 cups flour

2 1/2 t. baking powder

1 t. kosher salt

1 1/2 cups ricotta cheese

1 1/2 cups sugar

3 eggs

1 t. vanilla

1 orange, zested

2 T. amaretto or grand marnier

Powdered sugar to dust

Preheat oven to 350 and great a loaf pan really well.  

In a medium bowl combine the flour, baking powder and salt and stir to blend.

Cream butter, ricotta and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time, the vanilla, zest and amaretto until combined.  Add dry ingredients being careful not to mix too much.

Bake 45-60 minutes or until a toothpick comes out clean and the cake pulls away from the sides of the pan.  Don't fill the pan higher than 3/4 full.  Once cooled dust with powdered sugar.

Shortbread

2 sticks butter

1 cup powdered sugar

2 t. vanilla

1/4 t. almond extract

2 cups flour

Prick dough with a fork and top with sparkling sugar.

Bake at 300 for 1 hour in 9" round pan.  Invert and immediately cut into triangles.

Berry Fruit Cobbler

FRUIT

7 to 8 cups frozen triple berry blend (raspberries, blueberries, blackberries)

⅔ cup granulated sugar

3 tablespoons flour 

1 tablespoon fresh lemon juice

TOPPING

2 ⅔ cups all-purpose flour

½ cup granulated sugar

1 ½ tablespoons baking powder

¼ teaspoon table salt

1 ½ cups milk

½ cup melted butter

3 T. sparkling sugar for sprinkling\

Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside.

For the fruit filling, in a large bowl, toss the berries with the sugar, flour and lemon juice. Set aside.

For the topping, in a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a separate bowl or liquid measuring cup, stir together the milk and melted butter until small clumps of butter form.

Add the milk mixture to the dry ingredients and mix until just combined and no dry streaks remain.

To assemble, give the berry mixture a good stir to redistribute juices and spread evenly in the bottom of the prepared pan.

Dollop the cobbler batter in large spoonfuls over the top of the berries and spread into a mostly even layer. Sprinkle with sparkling sugar. 

Bake for 70 minutes until the filling is hot and bubbling and the topping is golden. A toothpick inserted in the center should come out clean or with moist crumbs. Let cool for at least 15 minutes before serving (the filling will continue to thicken as it cools). Serve warm or at room temperature.

A Chewy Chocolate Chip Cookie (w/crispy edges)

• 2 and ¼ cups flour 
• ▢1 teaspoon baking soda
• ▢2 teaspoons cornstarch
• ▢1 teaspoon salt
• ▢1 cup melted butter 
• ▢1 cup firmly packed brown sugar
• ▢½ cup sugar
• ▢1 large egg + 1 large egg yolk 
• ▢1 and ½ teaspoons vanilla extract
• ▢1 and ½ cups milk chocolate chips

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• In a large bowl, toss together the flour, baking soda, cornstarch and salt. Set aside.
  In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.
• Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.
  1 and ½ cups milk chocolate chips/
• Place balls of dough onto a large baking sheet. Cover the dough balls and chill in the refrigerator for at least 2 hours and up to 3 days.
• Bake at 350 for 15 minutes.
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Yellow Cake with Chocolate Frosting

CAKE:

2 1/4 cups cake flour

2 1/2 t. baking powder

1/4 t. baking soda

1/2 t. salt

2 sticks butter (room temperature)

1 1/2 cups sugar

2 eggs (room temperature)

2 t. vanilla

1/2 cup sour cream (room temperature)

1 cup whole milk

FROSTING:

2 sticks butter

4 1/2 cups powdered sugar

3/4 cups cocoa

1/2 whole milk

1 T. corn syrup

1 1/2 t. vanilla

Preheat oven to 350.  Sift flour, baking powder, baking soda and salt together.  Set aside. Cream butter and sugar for at least 5 minutes.  Add eggs one at a time, the vanilla and sour cream.  Alternate the flour mixture and milk and just barely mix. Bake for 40 minutes or until cake tested comes out clean.

A Real Brooklyn Coffee Cake

STREUSEL

3 cups flour

2 cups light brown sugar

1 T. plus 1 1/2 t. cinnamon

1 t. kosher salt

2 sticks plus 2 T. butter, melted and slightly cooled

CAKE

2 1/2 cups sugar, divided

2 T. plus 3 3/4 cups flour, divided

1 T. cinnamon

1 1/2 sticks butter, melted and slightly cooled

3 eggs, room temperature

2/3 cup sour cream, room temperature

1 T. vanilla

1 1/3 cups whole milk, room temperature

1 T. baking powder

1/2 t. kosher salt

Preheat oven to 350.  Prepare 9 x 13 pan.  Mix 3 cups flour, 2 cups brown sugar, 1 T. plus 1 1/2 t. cinnamon and 1 t. kosher salt and combine.  Add 2 sticks plus 2 T. butter and mix until clumps form.  Set aside.

Whisk 1/2 cup sugar, 2 T. flour and 1 T. cinnamon together and set aside.

Whisk 1 1/2 sticks butter and 2 cups sugar together.  Add 3 eggs one at a time.  Add 2/3 cup sour cream and 1 T. vanilla.  Gradually pour in 1 1/3 cups milk and combine.  Sift remaining 3 3/4 cups flour, 1 T. baking powder and 1/2 t. kosher salt into bow and mix until a thick batter forms.

Put half of batter in 9 x 13 and spread an even layer.  Sprinkle reserved sugar mixture over batter.  Dollop leftover batter on top with a cookie scoop and spread an even layer carefully.  Sprinkle remaining streusel over and gently press down onto batter.

Bake 55-65 minutes.

Oatmeal Coconut Toffee Cookie

• 1 ½ cups (180g) all-purpose flour
• ▢3 cups (267g) old fashioned rolled oats
• ▢1 ½ tsp baking powder
• ▢1 ½ tsp baking soda
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• ▢½ tsp salt
• ▢1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢1 cup (213g) brown sugar
• ▢½ cup (99g) granulated sugar
• 3/4 cup coconut
• 1 package toffee bits
• ▢2 large eggs
• ▢1 1/2 tsp vanilla extract
• Preheat oven to 350.
• In a mixing bowl, combine the all purpose flour, oats, baking powder, baking soda and salt.
• In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on medium speed for 1-2 minutes.
• Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined. Add coconut and toffee bits.
• Use a large scoop and only put 4 cookies on a baking sheet, leaving room for them to spread.
• Bake for 15 minutes.
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