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< all recipes Pumpkin Spice Cake w/ Mascarpone Frosting Thanksgiving Menu Item #1. I am starting with dessert because it is the most important part of the meal. When you are so full and falling asleep from a tryptophan overdose, you need something so irresistible that people have no choice but to sacrifice their comfort for just one slice. Or if you are like me and just don't like pumpkin pie, this will become the new standard because it satisfies pumpkin pie lovers and haters alike - bringing everyone together in the true spirit of Thanksgiving. This recipe is a bit of a hybrid - I love pumpkin spice bread but it seems odd that something so seasonal is made with a canned product (forgive my farmers market pretentiousness here). So I took some inspiration from a cake we made at Locanda that Chef DeMasco made like a carrot cake, with fresh shredded squash - ok it might seem weird to use squash in a pumpkin cake but it has much less water content than pumpkin which allows it to moisten the cake without making it super soggy. I thought this was brilliant. Pumpkin Spice Cake w/ Mascarpone Frosting Serves: 2 9" cakes or 24 cupcakes Ingredients For the Cake 1 cup brown sugar for the cake: 1 cup sugar in the raw (or demerara sugar) 1 cup grapeseed oil (or other flavorless oil like safflower oil) 4 eggs 1½ tsp vanilla 1 cup sour cream ½ cup pumpkin puree 3 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp kosher salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp allspice 7 cups grated butternut squash (about 1 small butternut) - you will need a food processor with the grate attachment for the frosting: 1lb (2 cups) mascarpone, at room temperature 1 cup confectioners sugar 1 tsp vanilla for the candied pepitas (aka pumpkin seeds): ½ cup pepitas 2-3 tbl maple syrup ¼ cup sugar in the raw (or demerara sugar) a pinch of salt Print Preparation Make the Cakes: Preheat oven to 350˚F. Grease 2 9" cake pans and line each with parchment or line cupcake pan. In the largest bowl you have, whisk the sugars and oil together making sure all of the sugar is wet. Add the eggs and vanilla, whisking to fully incorporate (you don't need to beat this, you just want a uniform looking paste, no yolks or clumps of sugar). Mix in the sour cream and pumpkin puree. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Switching to a spatula, fold the dry ingredients to the wet mixture, mixing just until combined, there can be a few streaks of flour still visible here as you will be giving it another mix in the next step. Fold in the grated butternut squash, getting it as evenly distributed as possible and pour batter into prepared pans. Bake cakes for 60-70 minutes (until knife or toothpick comes out clean), or bake cupcakes for 40 minutes. (keep oven on for pepitas if making). Make the Frosting: In a mixer with the paddle attachment, beat mascarpone until light and fluffy – about 5 minutes on medium/high speed. With the mixer on its lowest speed, gradually add the confectioners sugar. Add the vanilla and scrape the sides of the bowl before increasing the speed and beating the frosting on medium speed for 2-3 minutes. Make the Candied Pepitas: Combine pepitas with maple syrup, tossing to coat evenly. Mix in the sugar in the raw and pinch of salt. Spread this mixture onto a baking sheet lined with parchment, making sure to get all the syrup and sugar stuck to the bowl. Bake for 10 minutes, stir and bake for another 5-7 minutes until bubbling sugar looks a bit dry. Frost the cakes and decorate with the candied pepitas. Previous Next hungry for more?

< all recipes Easy Weeknight Veggies If I am having dinner by myself during the week there is nothing I love more than a plate piled high with roasted veggies. I know, it’s not normal. So I usually pair these with sautéed chicken and a tasty bread when others are joining me. With the leftovers, warm them up in the microwave, toss spinach with the dressing and add the warmed Brussels sprouts and sweet potato. I love adding warm things to spinach salad to wilt the spinach slightly. Feel free to add whatever else you have to the salad, such as toasted walnuts and dried cherries. Easy Weeknight Veggies Serves: 4 Servings Ingredients 16oz Brussels sprouts 2 sweet potatoes 2 tbl olive oil 1 tbl salt 2 tsp black pepper 2 tbl fresh thyme (or 2 tsp dried) 2-3 tsp red pepper flakes Print Preparation Preheat oven to 450˚F. Cut ends off Brussels sprouts, slice in half, and set aside in a large bowl. Cube sweet potato and add to bowl, toss with olive oil, salt, pepper, thyme, and red pepper flakes. Spread veggies out on a parchment-lined baking sheet. Roast for 15 minutes, give a quick toss and roast another 10 minutes. Dressing (optional) 2 tbl balsamic glaze 2 tsp dijon mustard 3 tbl white wine vinegar Whisk ingredients together and toss with finished veggies or let people drizzle on their plate. Previous Next hungry for more?

< all recipes Grilled Lemon Ricotta & Garden Greens Pizza The recipe really came together standing in my Dad’s garden with a colander full of freshly cut greens and while a big salad is always an excellent addition to any meal, I wanted to spice things up a bit (yes, this seems to be a recent problem i’ve been having). Since steak was on the menu and I usually make bread, i thought well heck why not make pizza dough and hang with the boys by the grill. While I of course recommend making pizza dough, I understand that it is summer and we all want to be playing outside so you can either get dough in the grocery freezer section or if the store has some tasty naan or flatbread by all means, go for it. It will still be scrumptious! Grilled Lemon Ricotta & Garden Greens Pizza Serves: 1 pizza Ingredients 1 recipe pizza dough* 2 cups whole milk ricotta 2 lemons, zest and juice ½ cup olive oil lots of fresh lettuce salt and pepper *You can also find pretty decent pizza dough in your grocery freezer section or to go the simplest route get some store-bought naan (whole foods sells a tasty one) and all you have to do is heat it up on the grill - i mean no judgements here, this recipe is really about easy fresh grilling. Pizza Dough 1 packet active dry yeast 1¼ cups lukewarm water 3 cups all-purpose flour ½ cup semolina flour (optional) 2 tsp kosher salt ¼ cup olive oil Print Preparation Heat your grill to its hottest setting. Divide pizza dough into 4-6 equal pieces depending on if you want individual pies or more of a crowd-pleasing appetizer size. Roll them out and cover with a towel to rest for 15-20 minutes while you prepare the toppings. Add the zest of both lemons to the ricotta as well as the juice from one of the lemons and season with salt and pepper. Whisk the juice of the other lemon with the olive oil, season with salt and pepper and use this to dress your garden greens (you might not need all of it). Add a touch more olive oil into the used dressing bowl - this will be for brushing the pizza dough. Brush one side of dough with olive oil and place that side onto the grill. Brush the top side quickly and close the grill. Let cook 2 minutes and flip once the dough has some nice grill marks. Cook another 2-3 minutes on the other side. Let cool slightly. Top pizzas with ricotta and dressed greens. Enjoy promptly! Pizza Dough Instructions Whisk the water and yeast together in the bowl of a mixer and let sit a minute. Add the flour, salt and olive oil and mix on low speed until it starts to look shaggy. Stop the mixer and pinch some of the dough - if it feels soft and moist it is on the right track, if it feels wet add a few tablespoons of flour at a time to get right consistency, if it feels dry and/or tight add a tablespoon of water at a time. Continue mixing on low-medium speed until the dough looks smooth and forms a ball around the dough hook (3-5 minutes). Cover the bowl with plastic wrap and set aside to rise for 1-2 hours - the warmer your kitchen the faster the dough will rise - I try and put it in the warmest spot, like away from the ac, but don't worry too much about it. If you do not have flexibility make the dough a day or two before and let rise in the fridge until you are ready to use it. Divide dough into desired number of pizzas. Roll each piece into a ball, let sit 20 minutes (if you can, it will be easier to roll out). Generously flour your work surface before rolling out using a rolling pin and gently stretching over the backs of your hands. Place rolled out pizzas on parchment, cover with plastic or a clean dish towel and let rest another 20 minutes. Follow cooking instructions of your particular recipe. Previous Next hungry for more?

< all recipes Parmesan Broth The perfect antidote to the relentless winter weather. Not only is this stock incredibly flavorful but it will also make your apartment smell ridiculously good - which I particularly like because usually when I have been cooking all day, by the time Chris gets home any good smells have melded and morphed into someone else's elevator-landing dinner and before Chris can control himself his face contorts and an "ugh whats that smell" slips out. But not this time!! Victory is mine! The Parmesan rind is every chef's best kept secret - it imparts a depth of flavor that is savory and decadent and salty and sharp and so many other things we love. If you do not go through blocks of Parmesan on a regular basis you can either save the rinds as you go - placing them in a ziploc bag and keeping in the freezer until you have amassed a small collection - or Whole Foods sells packs of just rinds (or just ask at your store's cheese counter). Use this in place of chicken or vegetable broth. I will be putting it in the Ribollita I make tonight but I also think it would make this Mushroom Farro even more delicious (pardon the terrible photos in these old school recipes!! yikes!). Parmesan Broth Serves: approx 2-4 quarts Ingredients 5-6 Parmesan rinds 4-6 quarts of water lots of herbs shallots garlic cloves black pepper corns Print Preparation Place everything into a large pot, bring to a boil and reduce to simmer for a few hours. Strain and cool. Store in the fridge or freezer. Previous Next hungry for more?

< all recipes Lemon Cheesecake It has been quite a while since my last post and I have no excuse other than it is summer and sitting inside on a computer when not absolutely necessary just seems unnatural. But I could not let the entire summer pass without letting others in on my decadent cheesecake secret. This is the lightest and yet somehow creamiest cheesecake I have ever had (much less made). It is exactly what I want to end a perfect summer meal, the brightness of the lemon makes you feel a little less sinful having a second piece. It also goes perfectly with fresh summer fruit - any reason to eat another juicy peach before their painfully short season is over. This recipe does require some advanced planning because if you don't allow the cheesecake to fully set, you may find yourself serving it out of a bowl instead of from a cake platter (as I did earlier this summer...see below photo evidence). I was making the recipe for the second night in a row, a somewhat last minute impulse of a lazy saturday afternoon. As I cut into my beautiful masterpiece, half of the cake began a slow-motion landslide of creamy sludge, heading for the edge of the cake platter. I managed to get a bowl under it just as the rest of the cake gave way, oozing in every direction and causing a chaotic scramble to get every morsel off the counter and into a bowl. Let me just say, looks are not everything. Once I let my OCD horror go and took a few deep, cleansing breaths, I fully embraced the delicious disaster. I don't know if I would recommend this method of preparation but if you are pressed for time, it is still worth making... just have some bowls at the ready. Lemon Cheesecake Serves: 1 10" cheesecake Ingredients 8 tbl unsalted butter 10 oz graham crackers (about 18 whole crackers) 8 oz cream cheese (1 cup) 16 oz mascarpone cheese (2 cups) ½ cup sugar 4 eggs 2 lemons (zest and juice) 1 cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F and prepare the pan: wrap a 10inch spring-form cake pan with foil, using two pieces to make sure the sides and bottom are sealed. Melt the butter and crush graham crackers into a fine powder – you can do this in a food processor or by putting them into a Ziploc bag and smashing them with a rolling pin. Press butter and graham mixture into the bottom of the pan and place in the freezer to firm up while you prepare the rest of the cake. Beat the cream cheese, mascarpone, sugar, and zest of the two lemons in a mixer with the paddle attachment, until light a fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, cream, and vanilla very slowly, scraping down the sides to make sure everything is incorporated. Pour mixture over the graham crackers and set inside a larger roasting pan. Pour enough very hot water into the larger pan to come halfway up the side of the cheesecake and carefully place in the oven. Bake for 1 hour (until the center is just set – meaning it jiggles like jello when nudged and does not ripple like water). Turn the oven off and let the cake rest for another 30 minutes. Cool the cake in the fridge for several hours (at least 2), allowing it to set. Serve cool or at room temperature. Previous Next hungry for more?

< all recipes Gazpacho Gazpacho is one of those things I have always loved in theory but every time I order it or try to make it, the result is inevitably one of two things: an unhealthy oily mess or glorified salsa. And yet I have maintained this dream of one day finding a gazpacho recipe that is delicious aaaaaand healthy – because lets be serious, there is nothing worse than thinking you are being sensible when you really should have just gone for the burger…ok there are probably worse things in the world but I am guessing you are not reading a post about gazpacho to hear about all the sh*t hitting the fan around the world (for that I recommend my favorite daily email that tells me what I need to know in current events so I am not a complete idiot living in my gazpacho-filled food bubble). Long story short, this gazpacho recipe is based on one from last weeks nytimes food section that ended up being too good to be true. It used only fresh tomatoes which is noble in principle but when they are pureed with lots of other things they do not pack enough punch – so I added some canned fire roasted whole tomatoes which perfectly boost that fresh tomato flavor. This also helps with the color – which in my nytimes version was somewhere between beige and peach in color. Not ideal. What makes this gazpacho recipe so much better than any other I have made is that, using very little oil, you are essentially emulsifying the whole thing, bringing all of the flavors together (unlike the previously mentioned salsa variety). Just make sure you have really ripe delicious red tomatoes – they are coming in fast and furious right now so get on it people!! Shout out to Farmer Bob (aka my Dad) for those ridiculously beautiful tomatoes pictured above! I promise to leave some for you to eat. Gazpacho Serves: 8-12 cups Ingredients 2 lbs red ripe tomatoes 1 large cucumber, peeled 2-3 New Mexico chiles (anaheim or other light green pepper) 1 small yellow onion 1 clove garlic 1 28oz can whole plum tomatoes (I like Muir Glen fire roasted) juice of 2 limes 1-2 tbl kosher salt (if using fine salt, start with half this amount) black pepper ½ cup extra virgin olive oil Print Preparation Puree everything except olive oil in a food processor or blender - let run a minute or two to really get it smooth. You will probably need to do this in two batches so just roughly divide everything in half. Once smooth, slowly drizzle olive oil into the mixer while it is running (again if doing in batches, divide olive oil as well). Season with more salt and pepper to taste. Chill for a few hours before serving. This keeps very nicely in an airtight container in the fridge for 3-4 days. Serve with some avocado and crusty bread for dipping. Previous Next hungry for more?

< all recipes Wedding Cake Workshop Deciding to make my own wedding cake was quite simple really. I had the necessary knowledge and skills to make a delicious cake and I knew that the week leading up to the wedding would be stress free with my Mom at the helm. As cheesy as it sounds, the kitchen is really my sanctuary and there was nothing I would rather do during that week than make cake. What I did not fully account for, however, was that I would be making cake for 200 people. By myself. Thankfully for me (and my wedding guests), my best friend from culinary school, Emma (who happens to be in med school) offered to come help while she had time off to study for the boards. What could have been a complete disaster turned into an incredibly fun and rewarding week in the kitchen. The week before starting, I made sure to have all the necessary tools, pans, and specialty ingredients. Monday: I made the lemon curd filling and the white chocolate for the decorative flowers. Once the chocolate set, I started on the roses - the cones are the base and each ball will be flattened into a petal. Tuesday & Wednesday: Emma and I spent two days just baking off the cakes - 17 10" cakes total. Thursday: We split the cakes, filled them with lemon curd and did a preliminary coat of frosting. The photo above is the rental fridge filled with cakes on the back porch - thanks to my cousin Lindsay for that suggestion!! Friday: Final coat of buttercream and decorating. The tiered cake was mostly for presentation but also provided a wonderful late-night snack. I have given the cake recipe below. I have never been a plain vanilla cake fan but this one might have converted me. It is perfectly moist and tender, especially fresh out of the oven, it really doesn't need anything else. But what makes it unique is that it holds up remarkably well, staying moist and fluffy, for several days. I used a simple decorator's buttercream for the frosting but this cake would pair nicely with anything. Wedding Cake Workshop Serves: 2 8in cakes Ingredients 8 oz unsalted butter, at room temp 2 cups sugar 5 eggs 1¼ cups buttermilk 2 tsp vanilla extract 2½ cups cake flour 1 tsp kosher salt 1 tbl baking powder DECORATOR’S BUTTERCREAM Yield: 2½ quarts 1 lb unsalted butter, at room temp 8oz vegetable shortening 1½ tsp pure vanilla extract 3 lb confectioners sugar 4½ fl oz whole milk 3 tbl meringue powder 2 tsp kosher salt Print Preparation Preheat oven to 350°F. Grease 2 8in cake pans and line with parchment paper. Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium. Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides. With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated in between each. Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through, the cakes are done when a toothpick inserted into the center of a cake comes out clean. Make the Buttercream: Cream shortening and butter with the paddle of an electric mixer until light and fluffy (2-3 minutes). Add vanilla and salt. With mixer on low, gradually add the sugar. Add meringue powder (The mixture will appear dry). Add milk and beat until light and slightly shiny (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap. Store in an airtight container in the fridge for 5-7 days or in the freezer for 3-5 months. Previous Next hungry for more?

< all recipes Roasted Red Pepper and Tomato Soup What I really love about this soup is that it is two soups in one. Eat it cold as gazpacho, garnished with some grilled corn, or heat it up on a stormy summer night for some creamy tomato soup with grilled cheese. Both are equally delicious (and nutritious!). Roasted Red Pepper and Tomato Soup Serves: ​ Ingredients 6 red bell peppers 2 28oz cans crushed tomatoes 1 yellow onion, med dice 1 head garlic 1 tsp pimentón (smoky spanish paprika) 8-10 cups water or stock 12 oz (1 ½ cups) non-fat greek yogurt salt and pepper *if you like spice add some hot paprika to the mix! Print Preparation Heat the oven to 400˚F. Cut off the top part of the head of garlic, place in foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around the garlic and roast about 40 minutes, until soft. Char the red peppers over a burner (or under the broiler), place in a bowl and cover with plastic wrap. Let the peppers sit for 15-20 minutes, allowing the steam to loosen the charred skin, then scrape with a knife or rub with a paper towel. This is extremely messy so just embrace it! Once you have removed most of the skin, cut in half and remove the stem and seeds. In a large pot, sauté the onion until translucent, then add the paprika. If using an emersion blender: add the peppers, tomatoes, garlic, and water/stock, to the pot and blend until smooth. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. If using a food processor: put the onions into the food processor and, working in batches, puree with the tomatoes, peppers, garlic and water. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. Previous Next hungry for more?

< all recipes Fresh Mint Meringues At the risk of jinxing the decent weather we have been having this week, I am officially putting away the winter coat and snow boots. More importantly though, I am making Fresh Mint Meringues for a crowd! (or for a few as these little morsels are dangerously pop-into-your-mouth-able). I must admit I was getting a little caught up in my culinary spring delight, having way too much fun dolloping and swirling, not to mention covering myself in lime green sugar. Oh and treating the neighbors to my very own rendition of the entire Pitch Perfect sound track. I blame the sugar. Its always good at times like this to have those people who will bring you back to reality, telling you you probably won’t be the next Whitney Houston, and who will ask the tough questions like “cauliflower again? really?”. But lets just say I was less than thrilled when Chris’ reaction to my adorable little meringues was “that’s it? where’s the rest of the dessert?”. Ugh. Ok so I may or may not have forgotten the rest. While I think these would be perfect with some chocolate ice cream, or whipped cream and fresh fruit, I had actually envisioned them as cake decoration! I just hadn’t gotten around to making the cake. Minor oversight. My point in all this rambling is that these meringues are delicious and versatile and totally deserving of their own post. And that I am making the accompanying Mint Chocolate Chip Cake as we speak so stay tuned!!! Fresh Mint Meringues Serves: 50-60 hershey-kiss sized meringues Ingredients 4 eggs whites 1½ cups sugar 1 bunch fresh mint green food coloring (optional - gel color is best) Print Preparation Preheat oven to 225˚F and line two baking sheets with parchment paper. Combine egg whites and sugar in the bowl of an electric mixer and set over a pot of simmering water (make sure the bowl it not touching the water). Add the fresh mint - keep mint as a bunch so it is easier to fish out later. Heat whites and sugar, whisking constantly, until sugar has dissolved and the mixture is warm to the touch - 2-3mins - or until it reaches 150˚F on a candy thermometer. Remove mint. Beat in mixer with the whisk attachment on high speed until you have stiff glossy peaks (about 3min). Stir in color if using. Fill piping bag and dollop away! Bake for 1-1½ hours, until dry to the touch. Meringues will keep in an airtight container at room temp for a week. Previous Next hungry for more?

< all recipes Apple Cinnamon Coffee Cake Coffee cake is one of my favorite tasty treats…in theory – i am more often than not disappointed by the dry dense cake weighed down by a somewhat flavorless and stale crumb topping. This cake is so ridiculously moist and the crackly cinnamon-sugar top reminds me of the cinnamon toast my mom made growing up. yumm. Of course the apples are a delicious addition that also makes this toooootally healthy (its Christmas so I am going to stick with this theory). You can make it a day or two early so it is perfect for a Christmas morning post-present rampage breakfast! That’s my plan anyway!! MERRY CHRISTMAS EVERYONE!! Apple Cinnamon Coffee Cake Serves: 1 10" cake Ingredients 1 cup granulated sugar ½ cup brown sugar 12 oz unsalted butter (3 sticks) 3 eggs 2½ cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp kosher salt 1 cup sour cream fillings and toppings: 1 apple, cored and sliced (and each slice halved) ½ cup heavy cream ½ cup sugar 1 tbl cinnamon Print Preparation Preheat the oven to 350˚F. Grease a 10in cake pan and line the bottom with parchment paper. Cream the butter and sugars together until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl once or twice. In a separate bowl, combine the flour, baking soda, baking powder and salt. With the mixer on low alternate adding the dry ingredients and the sour cream - about ⅓ of each at a time. Mix just until combined. Mix the 1 tablespoon of cinnamon into the ½ cup sugar. Spread half of the batter in your prepared cake pan, getting it all the way to the edges. Sprinkle about 2 table of the cinnamon-sugar mixture over the batter then place a single layer of apples on top of this - pressing the gently into the batter. Spread the rest of the batter over top - if you are making this ahead of time, stop here and continue to the next step just before baking. Pour the ½ cup of heavy cream over the top of the cake then sprinkle the remaining cinnamon-sugar evenly over this. Bake at 350˚F for 45 minutes, until the center is set. Previous Next hungry for more?

< all recipes Cinnamon Sugar Breakfast Buns A few months ago I had one of the best pastries of my life. It was a cinnamon sugar breakfast bun kind of thing but one unlike any I had ever had before. While those with goopy filling and confectioners sugar glazes are quite tasty, this one was so much more refined while also having more of a real cinnamon-sugar flavor. What I discovered was that this life-changing pastry is technically called a morning bun and is simply croissant dough rolled up with cinnamon and sugar. Sounds easy enough right? Unless you are a master of making croissant dough at home, the answer is no. It is nearly impossible to find croissant dough at the grocery store or even online except in wholesale quantities. So instead of ordering 20 pounds of dough (which seemed slightly excessive even for me), I decided to do a test with what I could find at the store. The first method would be with puff pastry, the second with pre-made croissants which in my case meant Pillsbury crescent rolls (that i unrolled into flat pieces). Puff pastry and croissant dough are both are laminated doughs, meaning they are made up of layers upon layers of butter and dough, but croissant dough has yeast which allows it to rise more and adds that chewiness we love in a great croissant. Because the Pillsbury dough contained neither butter nor yeast, it is not really croissant dough (what kind of dough it actually is, I have no idea). This may have influenced my preference for the puff pastry version but I think it made a lighter and flakier bun that was still slightly gooey at the center. I used Pepperidge Farm puff pastry but any brand will give you the same results. These will definitely be on my table Christmas morning - prepped the day before and ready to pop in the oven in the morning. Feel free to do your own test, especially if you can find real croissant dough (the ingredients should include: flour, butter, yeast, water/milk, salt). Cinnamon Sugar Breakfast Buns Serves: 8 buns Ingredients 1 sheet puff pastry, thawed in the refrigerator (about 1 hour) 4 tbl butter, melted 1 cup sugar 1 tbl cinnamon flour for rolling Print Preparation Preheat oven to 400˚F. Combine sugar and cinnamon in a small bowl. Prepare muffin pan by brushing with melted butter and sprinkling with cinnamon-sugar. Set aside. On a clean countertop sprinkle some flour and an even coating of the cinnamon sugar mixture, place puff pastry in the center, and sprinkle with a little more flour. Roll puff pastry out, extending each edge about 1 inch. Brush pastry with melted butter and coat evenly with cinnamon sugar. Use the rolling pin to roll the cinnamon-sugar into the dough. Roll the pastry up – if the seam does not close, brush with melted butter and press gently to close. Cut the log into 8 pieces (I usually start by cutting in half, then each half in half, etc). Place each roll on its side into the prepared muffin pan.* Bake for 20-25 minutes, or until lightly golden and the center is firm to the touch. *if baking later, cover with plastic wrap and place in the fridge at this point. when ready to bake, remove plastic and proceed to next step. Previous Next hungry for more?

< all recipes Mac & Cheese This is the most decadently delicious mac and cheese recipe you will ever make. I try not to have such things become common practice in my kitchen but this is just so good it is impossible to resist. I made it last weekend and since I have been sick and stuck in bed all week, the leftovers have been life-saving. I am feeling a million times better today but apparently in my feverish, tylenol pm induced sleep last night I was discussing some spring break surprise before walking into the coat closet – I am assuming I thought it would be a nice cosy place to sleep or I was just looking for some more mac and cheese…yeah thats the more likely reason. Wishing I had some right now. Mac & Cheese Serves: 8-10 servings Ingredients 1 lb pasta (cavatappi are my fave but elbows work too!) 4 oz (1 stick) unsalted butter 1 cup flour 4 cups whole milk 8 oz comté or gruyere, grated (2 cups) 8 oz manchego, grated (2 cups) 8 oz parmesan, grated (2 cups) 8 oz mascarpone lots of black pepper 1½ cups panko bread crumbs Print Preparation Cook the pasta according to packaging instructions and grease a large casserole dish (about 13x9). Preheat the oven to 450˚F - you can put off the cooking for up to a day after getting everything into the casserole dish, so only preheat the oven 30 minutes before you are ready to cook. Make the béchamel: Warm the milk in a pot or microwave and set aside while you melt butter in a small pot over low/med heat. Once it has melted stir in the flour and let cook a minute or two, stirring constantly. Pour in the milk, still stirring and cook until the mixture has thickened enough to coat the back of your spoon. Turn off the heat. Add all but 1-2 cups of the grated cheese to the béchamel (i usually set the Parmesan aside, it is my fave for a crispy cheesy crust). Stir in the mascarpone and black pepper, then throw in the pasta and toss to coat evenly and pour into your prepared casserole dish. Combine the panko bread crumbs with the reserved cheese and add a dash of salt and pepper. Spread this mixture evenly over the top of the noodles and if you are cooking immediately, put the dish into the oven for 20-30 minutes until golden brown and bubbling at the edges. If you are putting off the cooking, place the dish into the fridge for up to 24 hours and bake when ready! Previous Next hungry for more?