recipe box

2.5 sticks butter 1 c. sugar 1 t. vanilla 2 eggs 1/2 t. baking powder 4 c. flour

Preheat oven to 375.

Cream butter with sugar and vanilla. Add eggs, baking powder, and flour until a soft dough is formed. Cover dough with plastic and refrigerate for an hour or overnight/

On lightly floured surface, roll out dough to 1/8" thickness. Cut dough into desired shapes. Re-roll the scraps and continue cutting until all dough is used.

Place cookies on greased cookie sheet and bake for 8-10 minutes or until golden brown. Cool slightly before removing from cookie sheet.

*Optional: Add colored sugar crystals or sprinkles to cookies before baking.

Ingredients

4 cups powdered sugar

2 tablespoons meringue powder

6 tablespoons water

¼ teaspoon almond extract

Instructions

First you need to find a great sugar cookie recipe. My favorite one HERE.

Gather all the equipment that you will need to decorate. Decorating bags and tips, food coloring, toothpicks, small bowls.

Before you start decorating, make sure that your cookies are completely cool.

Plan what kinds of designs that you are going to make on your cookies (inspo HERE and HERE). Make sure that you have enough decorating bags and small bowls for each color. Take note of what you want your flood color (or background color to be) and make sure you have enough squeeze bottles for each color.

In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar and meringue powder. Add water and mix on low speed for 7-10 minutes. Add more water by the teaspoon if it appears too stiff. You want to be able to pipe it easily.

Evenly divide the icing into containers based on the number of colors you will be using. Cover with a lid or a wet paper towel when not using so that it does not dry out. I like to use a number 2 or 3 piping tip to outline my cookies. Transfer some of the icing into the prepared disposable bags and seal the top closed with a rubber band so it is less messy.

Outline the cookies with whatever color you want to flood (background) them. Outline the outside of the cookie using the prepared disposable bags. When you’re outlining the cookie, keep the tip at a 45 degree angle about about 1/2 inch away from the cookie, so that the icing just falls onto the surface. It is much easier to control your piping this way.

Let sit until dry, about 15 to 20 minutes.

Once the outlines are dry you can flood the cookie. Add a few drops of water to the remaining icing in the small bowls until you get the correct consistency. To check for the proper consistency, dip a spoon into the icing and lift it up. The ribbons of icing drizzling into the bowl should disappear and become flat again within 10 seconds. Fill each squeeze bottle with the thinned icing.

To flood the cookie, using the prepared squeeze bottles start at one area and quickly zig zag back and forth until you have almost completely covered the cookie.

Then take a toothpick and gently use it to distribute the icing to any empty spots. Shake the cookie gently to help settle the bumps if there are any. If you notice any small air bubbles, pop them with a toothpick. Once the cookies are completely flooded, let them sit 2 to 3 hours before adding any additional designs/details to the cookies.

Decorating Tips: Glitter: If you want to decorate with glitter or sanding sugar, shake it over the flooded wet cookie. Let dry completely and shake off any excess glitter.

Marbling: sometimes called swirling or feathering  is the process of adding one or more colors of icing through the wet flooded icing.

Then a toothpick is used to pull the icing into swirls creating the marbleized look.

Hearts: You can create hearts by piping dots into wet flooded icing and dragging the toothpick through the center of each dot.

Ingredients

1 ½ cups rolled oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup unseasoned pumpkin puree

¾ cup packed dark brown sugar

3 tablespoons olive oil

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. Insert silicon liners or coat a 12-cup muffin tin with cooking spray.

Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Fill the prepared muffin cups two-thirds full.

Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Nutrition Facts

(per serving)

82

Definitely Devil’s Food Cake from Amy’s Bread (makes one 2-layer nine inch cake)

5 oz unsweetened chocolate, chopped 1/2 cup plus 1 T sour cream 1/3 cup cocoa powder 2 1/2 tsp baking soda 1 1/2 cups boiling water 2 cups cake flour, sifted (optionally) 1/2 tsp kosher salt 4 large eggs 2 1/2 tsp vanilla extract 3/4 cup unsalted butter, slightly softened 1 3/4 cup brown sugar, firmly packed

1. Preheat oven to 350ºF. Butter two nine-inch cake pans and line with parchment paper. Set aside. 2. Melt chocolate over water bath or in microwave (about 90 seconds, stirring half way thru). Set aside to cool. 3. In a medium sized bowl, stir together sour cream, cocoa powder and baking soda until it forms thick batter. Then add boiling water until evenly combined. 4. Combine flour and salt in a medium sized bowl and whisk together. 5. In the bowl of your standmixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. 6. Then, add melted chocolate into the standmixer. Followed by eggs and vanilla. Mix well after each addition. 7. Turn the mixer down to the lowest speed. Pour sour cream mixture and flour mixture into the standmixer in 2-3 parts. The batter is very thin. Mix until thoroughly combined. 8. Divide the batter into the 2 buttered pans. Bake for 35-40 minutes. The cake will pull away from the edge of the pan when it is ready. 9. Remove from pan after it has cooled outside of the oven for about 10 minutes. Allow the cake to fully cool before frosting.

Chocolate Silk Frosting

3 cups semisweet chocolate chips 1 1/2 cups confectioner’s sugar 3/4 cup cocoa powder 2 cups unsalted butter, slightly softened 1 tsp vanilla extract 1/8 tsp kosher salt 1. Melt chocolate chips over water bath or in the microwave. Set aside to cool. 2. Cream butter at medium speed until light and creamy. 3. Then, add sugar and cocoa powder. Mix on low speed until well combined. 4. Pour in the melted chocolate, vanilla and salt. Mix on medium speed until frosting forms. 5. Try not to over-mix as the frosting will become too soft to spread. If this happens, put the frosting back into the refrigerator until it firms up a bit and then use. Notes on Assembling the Cake:

Using a serrated knife, trim the tops of the cake layers to form fairly flat layers

If cake will not be served immediately, apply a thin layer of simple syrup to the interior sides of the cakes before layering on the frosting. The simple syrup serves to firm up the structure of the cake and prevents it from collapsing. Not really needed if cake will be served immediately.

Frost the first layer of the cake and then place the second layer on top of it.

Spread frosting evenly all over the cake and smooth with a large metal spatula.

Optional:

Place raspberries on top of the cake, then cover with shaved chocolate.

Some things our friends typically love:

Pretzels

Goldfish

Wheat crackers

Snap Pea crackers

Pirate Booty

Graham crackers

Cucumbers

Carrots

Oranges

Blueberries

Strawberries

Yogurts

Cheese sticks

Baby-bell cheese

- Sliced peppers and carrots with hummus

- Banana slices (might be good for a morning snack but will probably be mushy by the afternoon)

- Craisins and Raisins

- Trail Mix (nuts and raisins) - were not sure about nut allergies yet so this might be a no

- Pita chips or tortilla chips with hummus

- Celery and peanut butter

- Rice cakes (with peanut butter)

- Clementine pieces

- Grapes

- String cheese

- Apple Slices (with peanut butter)

- Bagels and cream cheese

- yogurt and granola

Berry-Topped Waffles

Heat 1/2 cup frozen raspberries (or frozen strawberries), 2 tablespoons sliced almonds, and 1 tablespoon maple syrup in a small nonstick pan over low heat until warm, about 2 minutes.

Toast two Kashi GoLean Original 7 Grain Waffles.

one sandwhich

one fruit

one cheese or yogurt

Ingredients

8 servings

1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan

1 cup plus 2 tablespoons sugar; plus more

2 cups cake flour

⅓ cup almond flour or meal or fine-grind cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

3 tablespoons amaretto*, Grand Marnier, sweet vermouth, or other liqueur

1 tablespoon finely grated lemon zest

3 tablespoons fresh lemon juice

2 teaspoons vanilla extract

3 large eggs

SPECIAL EQUIPMENT

A 9"-diameter springform pan

Preparation

Step 1

Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.

Step 2

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Step 3

Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Step 4

Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

1. Dash and Bella’s CARAMEL SAUCE

2. Dash and Bella’s ALMOND PRALINE

3. Mitica Caramelized Pecans

4. Smitten Kitchen’s Chocolate Caramel Crackers

You can take the girl out of midtown... h/t to Michael’s New York for the recipe. 

Yield for 5 people

-2 large bunches of Tuscan kale rinsed, trimmed (only the leaves part), cut into 1/2 inch wide (feel free to use baby kale, if you cannot find Tuscan kale) -Juice of 1 lemon

Caesar Dressing 1 egg yolk (MUST BE FRESH) 1 tbsp. Dijon mustard Juice of 1 whole lemon 2tbsp white wine vinegar or champagne vinegar 1 clove of garlic 1/2 teaspoon Worcestershire sauce 2~4pc anchovy fillets 1 ½ cup of Extra virgin olive oil Salt and freshly ground black pepper 1 cup of grated parmesan cheese (do not add this while the motor in on, sauce may break)

Directions for Caesar dressing In a blender, add egg yolk, lemon juice, garlic, Worcestershire, Dijon mustard, and anchovies and puree them for a minute. Then slowly add oil to emulsify. Once they are emulsified turn off the blender and gently fold in grated parmesan with spatula or spoon. Season to taste with salt and pepper.

Breadcrumb Gremolata 1 cup Japanese bread crumbs 1 tbsp unsalted butter ½ cup grated parmesan Zest of 2 lemons 2tbsp Chopped parsley

Direction for Breadcrumb Gremolata In a sauté pan add butter, once it is completely melted add breadcrumb and let it toast until it they are golden brown (make sure you stir it well). Transfer the breadcrumbs in a mixing bowl let it cool for 5min. Once it is in room temperature add the rest of ingredients and keep it sealed.

1 cup plus 2 Tbs. sifted flour  1/4 cup cornstarch  1& 1/2 sticks butter  1/2 an egg ( know this sounds silly but just crack it and measure as closely as possible)  1 cup finely chopped walnuts and  1/2 cup raspberry preserves

Sift flour and cornstarch onto waxed paper. Beat butter, sugar and egg in bowl till fluffy. Add flour mixture and nuts till blended. Roll into a ball and chill a few hours.

Heat oven to 325 roll out dough till 1/4 inch thickness and cut with heart shaped cookie cutter. Place on un-greased cookie sheet and place in fridge about 15 mins, till firm. 

Bake chilled dough for 10. mins. or till lightly browned. While cookies are still warm spread a little jam and sandwich the cookies. Sprinkle or roll in conf. sugar. 

Be careful when you remove the cookies from the cookie sheets as they are very delicate.

Please call me if you have any questions at all.

Here is a traditional (and ancient) Middle-Eastern pudding that can be prepared very easily with ingredients from any mainstream supermarket. It is named after the ninth century Caliph Ma’moun (revered by some and loathed by others). It is so simple to make, yet it is a celebratory dessert. It is also prepared for a special breakfast and garnished with toasted nuts or melted white cheese or whipped cream.

INGREDIENTS: 4 to 6 servings

4 cups water

1 1/2 cup sugar

1 tablespoon orange blossom water or other flavoring such as vanilla

4 tablespoons unsalted butter or oil

1 cup cream of wheat (for a coarser texture) or semolina flour

Garnish: pistachios, chopped fine. Pine nuts, toasted or panfried till golden-brown. Almonds, toasted.

1. Place the water and sugar in a saucepan; bring to a boil, lower the heat to medium and simmer for a few minutes. Add the orange blossom water and set aside.

2. Melt the butter over medium heat and add the semolina or cream of wheat; stir constantly until the mixture is light brown and a toasted fragrance comes-up. Gradually add the syrup, stirring, until the mixture thickens (which takes just minutes). Transfer to a bowl or several ramequins. Garnish with the nuts and serve immediately.

NOTE: Other flavorings include saffron, which can be diluted in a few tablespoons of water and added to the semolina. Some people like to add shredded cheese to this pudding as it cooks, melting the cheese.

Frances Yentis Mother’s recipe

From Marilynn’s Kitchen June 1982

If making in one day, allow for 4-5 hours to make

If making in two days, allow 3-4 hours to make dough that will rest in fridge overnight. 2 ½ hours to bake next day.

Thermometer for water temp

Largest mixing bowl

Whisk

Wooden Spoon

Pastry Brush

Two cookie sheets

Extra canola oil

Extra egg

2 pkges yeast stirred into

4 c very warm water (105-120 degrees)

¼ c canola oil

2/3 c sugar

2 T salt (scant)

3 extra-large eggs (ROOM TEMP)

8- 10 c King Arthur Bread Flour (Start with 5 lb. bag)

Dissolve yeast in water, whisk until dissolved.

Pour into largest mixing bowl (that’s been warmed by rinsing with hot water).

Add oil, sugar, salt, to yeast mixture.

Wisk in eggs, one at a time

Mix should be bubbling

Add 4-5 c. flour stirring in with whisk, until the mix looks like sour cream with bubbles.

Let rest for ½ hour in warm place, covered with plate. Whole mix should be bubbled.

Then stir in with wooden spoon enough flour (5 cups or more) to form dough you can handle (dough should come away from the bowl)

Let rest 10 min.

Turn bowl upside down onto floured board

Knead for 10 minutes. Keep adding in flour as needed because dough is usually very sticky.

As you knead, the dough will begin to become very smooth and feel ‘sweaty.’

Put dough back in bowl, and pour oil over, just enough to coat, turning the dough until it is completely oiled.

Let rise in a warm place (oven with light on), until doubled, about 1 ½ - 2 hours.

Punch dough down.

To bake next day:

Can now oil dough well and cover with wax paper. Place bowl on cookie sheet and let rest in fridge. Must be baked within 24 hours. Take bowl out of fridge. Let rest for 30 min at room temp. Then punch down dough and turn out onto large board.

If baking same day:

Punch down dough. Turn out onto large board.

Can divide into fourths, using a sharp knife.

OR Divide into half

OR Make one large braided challah

Divide and cut each piece into 1/3 and 2/3

Cut larger piece into 3’rds, roll into 3 ropes. Braid these 3 on cookie sheet, starting from middle and braid to each end.

Cut smaller piece into 3’rds, roll into 3 ropes. Braid these three, starting from middle and braid to each end. Place smaller braid on top of large braid. Tuck each end of smaller braid under larger braid.

Marilynn says to gently pull each braid out on each side.

For Rosh Hashanah, Yom Kippur, Sukkot:

Can divide into fourths, half, or keep whole

Pat dough flat into rectangle.

Cover with yellow raisins

Fold dough, pat flat

Cover with more raisins

Seal dough as best as you can, and turn into rope that you will twist into round, tuck end under bottom middle

Let rise for one hour

Preheat oven 400 Degrees

Beat egg yolk, and add very small amount of cold water, just thin enough to brush on dough. Like water color paint.

Brush egg yolk all over dough

Bake 400 degrees for 10 minutes until dough begins to brown.

Should turn cookie sheet to evenly brown

Bake 350 degrees for 35-50 minutes

Evenly browned, and hollow when tapped

Bake at 375 degrees on ungreased parchment paper

(Mine baked in under an hour.)

After making braid or round, wrap dough tightly in saran wrap

(This did help my coil from uncoiling. Hoping it will help braid from sliding to the side)

After 30 min. rising on cookie sheet, brush with whole beaten egg, no water added.

Before putting in oven, brush with whole beaten egg again.