Pumpkin Streusel Muffins

https://www.seriouseats.com/recipes/2016/10/pumpkin-spice-streusel-muffins-recipe.html 

For the Streusel:

1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant

1 ounce light brown sugar (2 tablespoons; 30g)

1/2 ounce all-purpose flour (2 tablespoons; 14g)

1/4 ounce ground cinnamon (1 tablespoon; 7g)

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1 ounce unsalted butter (2 tablespoons; 30g)

1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)

For the Muffins:

6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)

5 1/2 ounces all-purpose flour (1 cup; 155g)

5 1/4 ounces sugar (3/4 cup; 150g)

1 tablespoon ground cinnamon (1/4 ounce; 7g)

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1/2 teaspoon ground cloves

1/4 teaspoon ground or grated nutmeg

6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F

8 ounces pumpkin purée, fresh or canned (1 cup; 225g)

4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)

2 large eggs, cold

1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions

1.

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

2.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

3.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Skillet Dark and Stormy Banana Bread

 https://joythebaker.com/2016/04/one-skillet-dark-and-stormy-banana-bread/

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum
• 2 ripe bananas, mashed
• 1/2 tablespoon fresh grated ginger
• heaping 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. 
   
2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
3. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
4. Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
5. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
6. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
7. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Sunny Lemon Bars

https://www.seriouseats.com/recipes/2016/03/sunny-lemon-bars-recipe.html

• 
  
• 
  
• For the Crust:
• 4 1/2 ounces (1 cup; 130g) all-purpose flour
• 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
• 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
• 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
• For the Custard:
• 3 large eggs, cold
• 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
• 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
• Pinch of kosher salt
• 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
• 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note)
• For Garnishing:
• 2 ounces (1/2 cup; 55g) powdered sugar (optional)
• 6 ounces (1 cup; 170g) Lemon Chantilly(optional)
• 5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)

1. For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
2. 2. For the Custard:Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes. Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
3. 3.
   To Serve: Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 16 two-inch squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar, or topped with Lemon Chantilly and Crispy Citrus-Candied Pistachios. Store up to 1 week in an airtight container.

Moroccan Lemon Chicken

https://www.jessicagavin.com/spiced-lemon-chicken/

Ingredients

• 1 1/2 teaspoons cumin, ground 
• 1/2 teaspoon coriander, ground 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper, freshly ground 
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1/2 cup yellow onions, , 1/4-inch slices
• 1 cup baby tomatoes
• 2 cloves garlic, roughly chopped
• 2 sprigs thyme, fresh
• 3 sprigs rosemary
• 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
• 1 lemon, sliced into 4 wedges

Instructions

• In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
• Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
• Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
• Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously, move to the side of the pan.
• Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
• Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
• Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
• Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F - 165°F.
• Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
• Remove the chicken from the pan and serve with your favorite sides.

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

Cinnamon swirl cupcakes

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing

https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Lemon Cranberry Bundt Cake

https://www.melskitchencafe.com/glazed-cranberry-lemon-cake/

NGREDIENTS:

CAKE:

• 1 1/2 sticks (12 tablespoons butter), room temperature
• 1/3 cup (2.5 ounces) packed light brown sugar
• 3 cups (12 ounces) fresh cranberries
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (11.25 ounces) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup buttermilk

GLAZE:

• 1 cup (4 ounces) powdered sugar
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well.
2. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
5. Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
6. In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
7. Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
8. Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
9. Spread the batter carefully into the prepared pan over the cranberries.
10. Bake for 45-55 minutes or until lightly golden on top and just set.
11. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
12. For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
13. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

Flaky biscuits - so easy!!

http://blog.kitchenmage.com/2008/01/simple-flaky-bi.html

As good as advertised. Could lighten up on salt. Cut into squares. Amazing!

All-purpose flour 2 1/4 cups (285g)
Salt 3/4 tsp (4-5 g)
Sugar 1 tsp (18 g)
Baking powder 4 tsp (19 g)
Butter, very cold 1/3 cup (75 g)
Milk, very cold 1 cup (225 g)



1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. mixing biscuits
4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball.
6.  Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles or squares, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
8. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Smoked Salmon Mac and Cheese

From my head

2ish cups macaroni, cooked with smoky salt

2 tbsp butter
2 tbsp flour

2 tbsp milk powder
2 cups water
1 tsp dried garlic
1 tsp dill

2 cups extra old cheddar
1/2 c pizza mix cheese
1/2 pkg smoked salmon
Some cilantro


So good.

Chicken Broccoli Pasta

1 1/2 cups (ish) baby shells
---> boil
1 tsp olive oil
2 chicken fillets
1 tsp chipotle powder
---> fry
1 cup broccoli, steamed-ish
1 can mushroom & garlic soup
some more chipotle
some dill
about 1/2 cup cheese
---> cook

EAT!