2 large eggs

1 1/4 cups milk

1 teaspoon vanilla extract

Juice of one lemon

2 1/2 cups all-purpose flour

1/4 teaspoon table salt

2 teaspoons baking powder

1 to 2 teaspoons ground cinnamon (depending on how much you like cinnamon)

1 cup granulated sugar

Zest from one lemon

5 ounces sweetened flaked coconut + extra for topping

6 tablespoons unsalted butter, melted or melted and browned, if desired

1/2 cup sliced almonds

3 tablespoons brown sugar

Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, lemon zest and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan. Sprinkle almonds, a handful of coconut flakes, and sugar. Bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

I worked with this recipe.

Raspberries, lemon, ricotta. Great way to start your morning.

INGREDIENTS

75 grams butter, softened

175 grams ricotta

1/3 cup caster sugar

lemon zest of one lemon

1 teaspoon vanilla

2 eggs

1 1/2 cups self-raising flour

1/3 cup milk

2 tablespoons lemon juice

150 grams fresh raspberries

DIRECTIONS

Preheat oven to 350 degrees. Line a 12 capacity muffin pan with paper muffin cases.

Using an electric mixer, beat butter, ricotta, sugar, zest, and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition.

Sift flour over butter mixture. Add milk and lemon juice. Gently fold in flour and milk until just combined. Fold in berries.

Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Cool on a wire rack.

I worked with this recipe.

Sweet Cinnamon Bread. Now go get some butter.

INGREDIENTS

3 cups flour

1tsp instant yeast

1 tablespoon kosher salt

1 1/2 to 1 3/4 cups water (dough needs to be wet)

1 tablespoon cinnamon

3 tablespoons brown sugar

Wheat Germ for topping

DIRECTIONS

Start around dinner time the night before baking. Whisk together flour, yeast, salt.  Add the first cup of water and mix.  Slowly add the next 1/2 cup until dough is combined and a little sticky. Cover and leave on counter for a few hours.

Mix sugar and cinnamon and pour a little on top of dough.  Using a spatula, fold dough over on it self and continue adding the sugar/cinnamon mixture and folding so you have a few layers.  Cover and leave over night.

In the morning, preheat oven to 475 degrees and put dutch oven (any oven safe covered pot will work) in oven to heat.  You need a really hot oven and dutch oven.  Remove dutch oven from oven.  Flour hands and a top of bread.  Carefully plop dough into pot and sprinkle wheat germ over the top.  Cover and bake for 30 minutes.  Remove lid and let bread brown for about 10-15 minutes.  Remove from oven, tip bread from dutch oven and let cool on counter.

  

 You got Reese’s Peanut Butter Cups in my Chocolate Chip Cookies.

Ingredients

2 cups cake flour

1 2/3 cups bread flour

2 1/2 sticks butter (room temperature)

1 1/4 cups brown sugar

1 cup sugar

1 1/2 teaspoons coarse salt

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

2 eggs

2 teaspoons vanilla extract

20 ounces of milk chocolate chips (use good chocolate)

1/2 cup peanut butter

6 oz bittersweet chocolate, tempered

DIRECTIONS

Lightly grease two muffin tins and set aside. Preheat oven to 350 degrees.

In a bowl sift together flour, salt, baking powder, and baking soda.  Set aside. Cream butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. Incorporate flour mixture. Stir in chocolate chips.  Use an small ice cream to scoop into muffin tins.

Cook for approximately 12 minutes.  While cookies are in oven, temper chocolate.

Remove from oven and use the back of a spoon to make an indentation in the dough.  Add a small scoop of peanut butter and cover with a little bit of tempered chocolate. Refrigerate for a few minutes.  Remove from muffin tin, cover when cool.

 Sometimes you feel like a nut. 

INGREDIENTS

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon fine sea salt

1 cup shredded coconut

1 cup sliced almonds (split in two 1/2 cup portions)

3/4 cup sugar

1/2 cup butter, softened

2 teaspoons finely grated lemon peel

2 large eggs

1 teaspoon vanilla extract

1 cup cream

6 ounces bittersweet chocolate bars chopped

1/2 cups flaked coconut for topping

DIRECTIONS

Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan.

Sift together 1 3/4 cups flour, baking powder, and salt into medium bowl. Add shredded coconut and 1/2 cup almonds then set aside. Using electric mixer, beat sugar, butter, and lemon peel until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with half and half in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut and almonds.

Bake cake until golden and tester comes out clean, approx. 60 minutes. Transfer cake to rack and cool in pan 45 minutes. Run knife around the side and loosen cake.  Invert cake onto platter.

I worked with this recipe.

 

  This isn’t a recipe it is a commitment. You gotta start this about 24 hours in advance.  You need Detroit Style pizza pans.

INGREDIENTS

Dough

7 1/2 cups of flour

4 tablespoons kosher salt

1/2 teaspoon yeast

3 cups water

Suggested Toppings

Sausage (crumbled out of casing and fried)

Bacon (sliced and fried)

6 eggs

spinach

peppers

Mozarella

ricotta

Mix all dry ingredients in a large bowl.  Add water and mix until all the dry ingredients are incorporated.

Cover and leave to rise for about 12 hours.

Add about a tablespoon of olive oil into each pan.

Punch dough down and divide into 4 equal portions.   Push dough into corners. Cover and leave to rise overnight.

Preheat oven to 450 degrees for 30 minutes.

Add toppings and bake for approximately 20 minutes until dough cooked through.

 

  
INGREDIENTS

Graham Cracker Streusel

3/4 cup graham cracker crumbs

2 tablespoons melted butter

2 tablespoons brown sugar

Cake

5 eggs

2/3 cup melted butter

1 cup sugar

1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1 3/4 cupts flour

1/2 cup cocoa powder

3/4 cup milk

1 cup mini marshmallows

DIRECTIONS

Streusel

In small bowl combine graham cracker crumbs, butter and sugar.  Set aside.

Cake

Preheat oven to 350 degrees. Grease a bundt pan.

In the bowl of an electric mixer on a medium speed, beat together the eggs and oil until combined. Add the sugar, brown sugar, baking soda, baking powder and vanilla. Beat until combined and smooth.

Turn the mixer to low speed and add the cocoa powder, followed by the milk, then the flour. Beat until just combined.

Pour half of the batter into the prepared Bundt pan, then sprinkle the graham cracker streusel over the batter, distributing it evenly.  Sprinkle a layer of marshmallows over the streusel. Top with the remaining batter.

Bake at 350 for 50 minutes.

Allow the cake to cool completely before glazing.

I got the recipe here.

 

You can start these the night before and bake them in the morning.  They are a cross between a sugary, cinnamony, buttery little cake and a sugary, cinnamony, buttery doughnut.

1 cup milk (heated for 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

2 tablespoons butter, melted

2/3 cup sugar

2 eggs at room temperature, beaten

5 cups bread flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

2 teaspoons instand active dry yeast

Topping:

1/2 cup butter, melted

1 1/2 cups sugar

1 tablespoon cinnamon

DIRECTIONS

In a stand mixer, combine all the ingredients in order except the cinnamon topping.  Using the dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly floured surface, and knead until elastic, about 10 minutes.

Roll out dough approximately 1/3 to 1/2 inch thick on lightly floured board.  Using your floured doughnut cutter, cut out the doughnuts and place on silicone baking mats. Cover and wrap with plastic wrap.  Let rise for about an hour.

At this point you can bake them or put them in the refrigerator overnight.

Preheat oven to 375 degrees and bake for approximately 8 minutes until the bottoms are golden.  Do not overbake.  Under baker them a little and they will continue to cook when you take them out of the oven.  Let them cool for 1 to 2 minutes and then dip them in the melted butter and roll in the cinnamon and sugar mixture.

I worked with this recipe.

Tart Meyer lemon curd, crunchy sugar, and flaky pastry.

CRUST

Makes 6 pies

1 stick cold butter grated then frozen (salted)

1 1/4 cup all purpose flour

1/4 cup ice cold water by the tablespoon

FILLING

Lemon curd

6 rasperries

Egg Wash – 1 egg + 1 tablespoon water whisked together

Sparkling sugar

DIRECTIONS

Grate your butter into a mixing bowl and place the bowl into the freezer for 15 minutes.

Add flour and cut it into the grated butter with a pastry cutter until you have coarse crumbs of flour coated butter.

Add about 1/4 cup of ice cold water by the tablespoon to the crumbs. You may not need this much, so add gradually as you mix by hand. When a dough ball is formed, gather it together and place it on a piece of plastic wrap. Shape it into a round, flat disk and cover it with the plastic wrap. Refrigerate for at least an hour.

Roll the dough out onto a well floured surface. Using a circle shaped cutter (or the rim of a glass), cut out as many circles as you can fit. Then gather up the remaining dough and cut out the circles again. You will want an even number because each pie needs a top and bottom circle.

Place half of the circles on a baking sheet. Top with 2-3 tablespoons of the lemon curd and a raspberry in the center.

Top each one with the remaining circles of dough. Crimp the edges closed with the tines of a fork. Cut a small hole in the top of each pie.

Using a pastry brush, brush on the egg wash and sprinkle generously with sparkling sugar.

Bake at 400 for 15-20 minutes or until golden brown on top.