Gingerbread cheesecake

https://www.tasteofhome.com/recipes/gingerbread-cheesecake/

Ingredients

• 1-1/4 cups crushed gingersnap cookies
• 1/4 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/4 cup molasses
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs, lightly beaten
• 
  
• 
  
• Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.

Super soft cinnamon buns

https://www.seriouseats.com/recipes/2017/12/bravetart-homemade-cinnamon-rolls-recipe.html

Ingredients

• For the Frosting:
• 4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
• 2 teaspoons (10ml) vanilla extract
• 5 ounces powdered sugar (about 1 1/4 cups; 141g)
• For the Filling:
• 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
• 6 ounces light brown sugar (3/4 cup, gently packed; 170g)
• 1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
• 1/2 teaspoon grated nutmeg 
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• For the Dough:
• 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
• 3 1/2 ounces sugar (about 1/2 cup; 100g)
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
• 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8 tablespoons; 115g)
• 4 ounces milk (8 tablespoons; 115g), any percentage will do
• 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
• 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

Directions

1. 1.
   For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)
2. 2.
   For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.
3. 3.
   For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.
4. 4.
   First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).
5. 5.
   Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.
6. 6.
   Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).
7. 7.
   Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.
8. 8.
   To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Caramels - Christmas 2019

My base recipe:
1/2 c sweetened condensed
1/2 c butter
1/2 c brown sugar
Salt

Apple cider caramels:
- Boil 4 c Apple cider down to 1/2 c (with spices)
- Top up to a cup of liquids
- cup of butter
- white sugar to taste
- salt
- more spices
- made about 80 caramels



https://www.foodrepublic.com/recipes/passion-fruit-caramels/
(Half batch)

****strain the seeds out sooner!!!!

Ingredients

• 3/4 cup plus 2 tablespoons granulated sugar
• 3/4 cup plus 1 tablespoon fresh or frozen passion fruit pulp (from about 1.5 pounds passion fruit)
• 1/3 cup heavy cream
• 1/4 cup honey
• Pinch fine sea salt
• 2 tablespoons unsalted butter

Directions

For the caramels

1. Cut a sheet of parchment paper that is long enough to cover the bottom and sides of an 8 1⁄2-by-4 1⁄2-by-2 3⁄4-inch  loaf pan with 2 inches of overhang on each side. Crumple up the parchment and straighten it out half a dozen times to soften it, so that it will fit into the corners without sharp edges. Line the pan with the parchment paper across the bottom and up the sides, pressing creases at the bottom and top edges. Place a mesh strainer over the pan and set a small glass under the handle to steady it.
2. Combine all the ingredients in a medium heavy-bottomed saucepan. Set the pan over medium-high heat and stir with a silicone spatula until the sugar melts completely. Insert a candy thermometer into the pan and continue cooking, occasionally scraping the bottom of the pan with the spatula to prevent scorching, until the mixture registers 253°F or forms a hard ball that holds its shape but is still malleable when a bit is dropped into cold water (hard-ball stage), 20 to 25 minutes. Watch the temperature closely as it may suddenly shoot up.
3. Scrape the caramel through the strainer into the prepared pan. Scrape any caramel clinging to the bottom of the strainer into the pan with a clean silicone spatula. Tap the pan against the counter a few times to eliminate bubbles. Let stand undisturbed at room temperature, uncovered, until set, about 6 hours or overnight.
4. Cut 24 sheets of cellophane or waxed paper, each about 3 by 5 inches.
5. Carefully lift the caramel from the pan using the parchment overhang, peel away the parchment, and transfer the caramel to a cutting board. Using a large oiled knife, cut the caramel in half lengthwise, then cut each half crosswise into 5⁄8-inch-thick pieces. You will have 24 caramels, each measuring 5⁄8 by 2 inches.
6. Individually wrap the caramels in cellophane, twisting the ends closed.

Irish Apple Tart

http://farmette.ie/an-irish-apple-tart/

Added cheese - need more and sharper!

Enjoy!

Christmas pinwheels

https://www.justataste.com/july-4-dessert-pinwheel-icebox-cookies/

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Red food coloring
• Green food coloring

INSTRUCTIONS

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)

Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.

Add the final piece of dough to the stand mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)

Refrigerate the dough for 30 minutes.

Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.

Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.

Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Layered Icebox Cookies

https://www.marthastewart.com/345613/layered-icebox-cookies

Made with peach sage jam and lemon curd.

Not worth the effort. Kind of biscotti like.

Cranberry Rosemary Spritzer

So pretty for Christmas!! Skip the bourbon for a delicious mocktail.


http://www.shutterbean.com/2012/cranberry-rosemary-spritzers/

Cranberry Rosemary Spritzers

makes 4-5 drinks

• 2 sprigs fresh rosemary
• ½ cup sugar
• 1 cup water
• ice
• 2 cups cranberry juice (you can use sweetened)
• 1 ¼ cup bourbon
• 1 12oz. bottle ginger beer
• pomegranate seeds & rosemary sprigs for garnishing

To make the Rosemary Simple Syrup:

Put rosemary sugar and water in a small saucepan and heat over medium high heat until simple syrup boils. Turn off heat and let rosemary steep in the simple syrup for at least an hour.

To make the Spritzers:

In a large pitcher, mix cranberry juice, rosemary simple syrup, bourbon & ginger beer with ice. Stir well.

To serve, fill each cup with the spritzer and garnish with pomegranate seeds & a sprig of fresh rosemary.

Roasted Cauliflower with Apple and Dill

https://www.acouplecooks.com/roasted-cauliflower-and-apples-with-dill-recipe/

• 1 large cauliflower (2¼ pounds whole; 7 cups chopped)
• 1 large red onion
• 2 apples
• 2 tablespoons fresh dill (do not substitute dried)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• Fresh ground black pepper

---

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Chop the cauliflower into florets (watch the video below). Slice the onion. Core and chop the apples into bite-sized pieces (no need to peel). Coarsely chop the dill.
3. Place the cauliflower, red onion, and apples into a large bowl and mix together with the olive oil, kosher salt and plenty of fresh ground pepper.
4. Line a baking sheet with parchment paper. Place the chopped vegetables on the baking sheet, then roast for 40 minutes until the cauliflower is slightly browned, stirring twice during the baking time. Remove from the oven, stir in the dill, and place in a serving dish. Serve immediately.

Garlic and Herb Flatbread

https://beta.theloop.ca/food/recipes/garlic-and-herb-flatbread.html

INGREDIENTS

• 700 grams prepared pizza dough
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (115 g) unsalted butter, melted
• 3 cloves garlic, minced 
• 2 teaspoons (10 grams) fresh thyme
• 1 tablespoon (15 g) finely chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
3. Heat cast iron skillet over medium-high heat.
4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.

https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

INGREDIENTS

•  1 cup warm water
•  1 tablespoon honey
•  1 tablespoon oil
•  1 tablespoon instant yeast
•  1 teaspoon salt
•  2-3 cups flour (see note)

INSTRUCTIONS

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES

I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer. 

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

Cheater “pho”

https://acleanbake.com/30-minute-pho/

INGREDIENTS FOR THE BROTH

• 10 cups beef bone broth
• 3" fresh ginger, , peeled and cut into large pieces
• 4 scallions,, ends discarded, cut in 2
• 12-15 dried peppercorns
• 8 dried whole cloves
• 6 dried star anise pieces
• 1/2 Tablespoon fish sauce, (or to taste)

INGREDIENTS FOR THE REST OF THE SOUP

• 14 ounces rice noodles (swap for veg noodles or shirataki - voila low carb)
• 4 cooked chicken breasts, , sliced

INGREDIENTS FOR FINISHING

• Mung bean sprouts
• Lime wedges
• Chopped scallions
• Fresh basil, (Thai basil, if you can find it)
• Sliced jalapeño or (for more heat) finger peppers, (optional)

1. Put all of the broth ingredients in a saucepan. Cover and bring to a boil, then uncover and reduce the heat. Simmer 30 minutes. 
2. While the broth is cooking, prepare the noodles. Place the dry noodles in a large mixing bowl and add enough boiling water to cover. Let sit for 5-10 minutes, until softened to your preference.
3. Divide the noodles between 4 bowls.
4. Top with sliced chicken.
5. When the broth is finished cooking, remove the ginger, scallions, and star anise pieces.
6. Divide the broth between the bowls, pouring directly over the noodles and chicken. 
7. Garnish with lime, basil, mint, chili paste, and bean sprouts

Sweet Potato and Spinach Frittata

Ingredients

• 4 cups grated sweet potato
• 2.5 oz baby spinach plus extra for topping
• 8 large eggs
• 1/2-3/4 cup milk (cow, coconut, half and half, it all works!)
• 1 TBSP extra virgin olive oil
• 1 tbsp garlic, minced
• 1/4-1/2 tsp salt
• 1/8-1/4 tsp garlic powder
• a few cranks of black pepper
• 3-4 TBSp queso duro

Cardamom Cinnamon Cake

https://eye-swoon.com/cardamom-cake-with-honey-buttercream/

• 227 g (1 cup) unsalted butter – room temperature
• 400 g (2 cups) granulated sugar
• 4 large eggs + 1 large egg yolk – room temperature
• 10 oz (1 and 1/4 cups) whole milk – room temperature
• Zest of 1 orange
• 383 g (3 cups) all-purpose flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract

• Bring the cold ingredients to room temperature. The butter should be soft where you can easily press your thumb into it.
• Preheat oven to 350°F.
• Grease three 6” circular cake pans and line each with parchment paper. Grease the paper and dust lightly with flour. Tap the pans to dump out the excess flour.
• Combine the flour, cardamom, cinnamon, baking powder, and salt in a medium bowl and set aside. Mix the milk, orange zest, and vanilla together in a large measuring cup.
• Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter on low until blended. Increase the speed to high and beat until pale and fluffy, about 5 minutes.
• Reduce speed to medium-low and add the eggs one at a time, beating until combined after each addition.
• With the mixer on low, alternate adding 1/4 of the flour mixture followed by 1/3 of the liquid mixture, beating until combined after each addition. Scrape the bowl with a spatula between additions.
• Divide batter between cake pans and smooth with a spatula. Bake until golden and a skewer inserted in the center of the cake comes out clean, about 45 minutes.
• Cool the cakes for 15 minutes and then carefully turn out on a wire rack to cool completely.

Halved it. One 6 inch pan. 350 for

Preserved Lemon Curd

http://phickle.com/preserved-lemon-or-lime-curd/

• 1 tablespoon grated fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup preserved lemon pulp and liquid
• 1 preserved lemon, pulp and peel
• 1 1/3 cups sugar
• 5 large egg yolks, lightly whisked
• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

How-to

1. Place your lemon liquids in a small food processor or blender with your preserved lemon and process until preserved lemon is mostly liquefied.
2. Pour into a saucepan and add  zest, sugar, egg yolks and whisk to combine.
3. Cook at medium-low heat and stir constantly for about 10 minutes, until your curd can thickly coat the back of a spoon.
4. Throw butter chunks into hot curd and stir until they are melted and incorporated.
5. Pour curd through a fine sieve into a bowl.  You will likely have some small chunks of preserved lemon.  That’s okay!
6. Cover and chill for at least one hour

Brown Butter Swiss Meringue

https://www.marthastewart.com/353415/swiss-meringue-buttercream

• 5 large egg whites 

  1 cup plus 2 tablespoons sugar

• Pinch of salt 
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). 
2. 2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. 
3. 3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. 
4. 4. To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

1/2 c butter, browned, then cooked in fridge
2 egg whites
1/2 c sugar
Pinch of salt