Dutch Baby

Love this dish. Lots of great variations too.

INGREDIENTS

Yield: 3 to 4 servings

3 large eggs, at room

temperature

ó cup all-purpose flour

ó cup whole milk, at room

temperature

1 tablespoon sugar

Pinch of nutmeg

4 tablespoons unsalted

butter

Syrup, preserves,

confectioners' sugar or

cinnamon sugar

INSTRUCTIONS

Heat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

We had way too much pumpkin puree and found this NYTimes recipe saved the day. Better than pumpkin pie. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent.  

INGREDIENTS 

FOR THE CAKE: 

3 cups/384 grams all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄4 teaspoons kosher salt 

2 teaspoons ground cinnamon 

1 1⁄2 teaspoons ground cardamom 

1⁄4 teaspoon ground allspice 

1⁄4 teaspoon ground black pepper 

2 cups/440 grams light brown sugar, packed 

1⁄2 cup/114 grams unsalted butter, soft but cool 

1⁄2 cup extra-virgin olive oil
2 large eggs, at room temperature 

1 (15-ounce) can/425 grams pumpkin purée 

1⁄2 cup sour cream 

FOR THE GLAZE: 

2 tablespoons unsalted butter 

1 cup/102 grams confectioners’ sugar (preferably organic), sifted 

1⁄4 cup maple syrup Pinch of salt 

1 to 2 tablespoons lightly toasted pepitas (optional) 

Step 1  - Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan. 

Step 2  - In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined. 

Step 3  - In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary. 

Step 4  - Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. 

Step 5  - Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes. 

Step 6  - Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing. 

Step 7  - Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. 

Step 8  - Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. 

Step 9 - Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing. 

Galatoire’s Sweet Potato Cheesecake

This recipe from the NYTimes is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

INGREDIENTS

FOR THE CRUST:

1 1⁄2 cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)

1⁄4 cup (50 g) sugar
1⁄3 cup (75 g) unsalted butter, melted

FOR THE CHEESECAKE FILLING:

1 (8-ounce / 225-g) package cream cheese, softened

1 cup (200 g) sugar

1⁄4 cup (55 g) packed light brown sugar

1 3⁄4 cups (270 g) mashed sweet potatoes (see note)

2 large eggs, slightly beaten
2⁄3 cup (165 ml) evaporated milk
2 tablespoons cornstarch
1⁄4 teaspoon ground cinnamon

1⁄8 teaspoon freshly ground nutmeg

FOR THE TOPPING:

2 cups (480 ml) sour cream, room temperature (1 16-ounce container)

1⁄3 cup (65 g) sugar
1 teaspoon vanilla extract

Step 1 - Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

Step 2 - Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.

Step 3 - Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Tip - For 1 1⁄2 cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.

Apple Skillet Cake With Salted Caramel Frosting

 

Eden made this for Rosh Hashanah and it was amazing.

FOR THE CARAMEL APPLES:

• 4 tablespoons/55 grams unsalted butter
• 2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
• ½ cup/110 grams dark brown sugar
• ¼ teaspoon fine sea salt

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
• 1 ⅓ cup/290 grams dark brown sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ⅔ cup/215 grams all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg

FOR THE CARAMEL FROSTING:

• ¾ cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
• 3 cups/370 grams confectioners' sugar, sifted
• 7 ounces/205 grams unwrapped soft caramel candies
• 2 tablespoons heavy cream
• 1 ½ teaspoons vanilla extract
• Flaky sea salt, as needed, for finishing

1. Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
2. Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
3. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
4. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
5. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
6. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
7. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
8. Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
9. Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
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Tip

• The cake can be made up to 2 days ahead. Leftovers can be stored at room temperature for up to 5 days.

Best Biscuits

 Eden made the best biscuits. Hard to find the recipe online, but it's on this feed. Or, order stuff online from him here.

Almond Cake With Cardamom and Pistachio

 

Eden made this for Passover.

• INGREDIENTS
• 
  
• ½ cup vegetable oil, plus additional for pan
• 7 large eggs, separated
• 1 cup sugar
• 1 tablespoon almond extract
• 4 ½ cups plus 1 tablespoon/420 grams almond flour (see tip)
• 2 teaspoons ground cardamom
• 1 to 2 tablespoons confectioners’ sugar, for dusting
• 3 to 4 tablespoons finely chopped pistachio nuts, for garnish

PREPARATION

1. Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
2. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners’ sugar and chopped pistachios.
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Carrot Cake

 Grossy Pellossi dream carrot cake.

Cake:

1 ½ cup vegetable oil

2 cups sugar

3 eggs

2 cups flour*

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

1 cup shredded coconut

1 cup walnuts

1 20 oz can crushed pineapple, strained

2 4oz jars carrot baby food

Frosting:

16 oz. cream cheese, softened

2 sticks unsalted butter, softened

3 cups powdered sugar

2 teaspoons vanilla extract 

Preheat oven to 350º.

In a large bowl, stir all cake ingredients with a wooden spoon.

Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13x9" sheet pan makes a lovely sheet cake. 

Bake in preheated oven for 60 minutes, or until a cake tester comes out clean. 

Cool completely on a rack.

Frosting - Beat the cream cheese, butter and sugar together in a stand mixer.

Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.

Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia. 

Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It's shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.

Any Fruit Crisp

from Grossy Pelosi. Link:https://www.danpelosi.com/post/any-fruit-crisp 

Topping:1 cup flour*½ cup regular sugar ¾ cup dark brown sugar1 cup oatmeal1 stick of salted butter (unsalted also works, just throw in a pinch of salt)
Filling: Zest of 1 lemon (or orange or lime)Juice of 1 lemon (or orange or lime)¼ to ½ cup sugar, depending on how naturally sweet your fruit is2 tablespoons flour*Fruit: You need enough fruit to fill your baking dish, so just eyeball it. This recipe is very laid back in terms of how much fruit and what kind of baking dish you use. Frozen fruit works perfectly here, just defrost fruit before starting the recipe.
Some ideas for fruit combos! Mixed berries, Peach and raspberry, Stone fruit with thyme, Straight up blueberry, Strawberry rhubarb, Apple cinnamon, Cranberry apple cinnamon
Combine the fruit with the lemon zest, lemon juice, ¼-½ cup sugars, and 2 tablespoons of flour. Once coated, place fruit into your buttered baking dish.
Combine 1 cup flour, both sugars (½ cup regular, ¾ cup brown), and 1 cup oatmeal with your hands. Cut the stick of butter into small squares, and use your hands to incorporate butter into the dry mixture. Make clumps of topping mixture with your hands, and place clumps on top of fruit mixture until your fruit is mostly covered.
Bake your crisp at 350º for about an hour (or longer for crispier).Once it's done, I like to let mine cool a bit which allows the juices to settle. Serve it up with greek yogurt and honey on top or go all in with a scoop of ice cream fresh out of the oven! Crisp can be made ahead, same day, and reheated in the oven. Just be sure to pull your crisp out a few minutes before the timer’s done as it will get a little more browned when reheated.