Deep fried sushi

 

1 cup sifted flour

1 egg loosely beaten

1 cup very cold water

*don't overmix! should be lumpy

Heat deep fryer to around 350

Make sushi roll

Coat in batter

Roll in panko breadcrumbs

Deep fry for a minute or two

Deep fried twinkies and oreos

*If possible, freeze twinkies for an hour or so before deep frying

BATTER
1 cup milk 
2 tablespoons vinegar 
1 tablespoon oil
1 cup flour (mix to consistency)
1 teaspoon baking powder
1⁄2 teaspoon salt

Coat in batter

Deep fry at around 350 degrees for a minute or two

Sprinkle with powdered sugar

Buche de Noel (yule log)

https://smittenkitchen.com/2011/04/heavenly-chocolate-cake-roll/

Also useful as a Passover flour-free cake!

Cake:
1 cup semi- or bittersweet chocolate chips
3 tablespoons water 
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt

2 tablespoons unsweetened cocoa powder, divided (to sift on at the end)

Filling:
1 cup heavy or whipping cream
2 to 3 tablespoons powdered sugar (use more if you prefer a sweeter filling)
1/2 teaspoon vanilla extract or 1 to 2 tablespoons liqueur of your choice, such as Grand Marnier

1. Preheat oven to 350°F. Butter or oil a 10-by-15-inch shallow baking or jellyroll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch.

2. Melt chocolate with the 3 tbsp water in microwave on low heat, taking out to stir until just smooth

3. In a clean bowl beat egg whites until stiff, set aside

4. Beat egg yolks with an electric mixer until pale and creamy. Add sugar gradually, and continue to beat until yolks are pale and ribbony. Gently stir the semi-cooled chocolate into the yolk mixture.

5. Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. 

6. Fold the remaining whites into the cake batter in three additions. Pour batter into prepared pan and smooth top. Bake in preheated oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will still seem a little underbaked.

7. Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels; don’t fuss if they have a bit of cake stuck to them. Run a knife around the edges of the cake. 

8. Sift one tablespoon cocoa over the top of the cake and cover the cake with a thin tea or flour sack towel [Updated, see Note above] that is a little longer than the pan. Place the back of a baking sheet or a large flat tray over the towel and invert the cake and paper onto it. Gently peel back the parchment or waxed paper that lined the pan. Sift the remaining tablespoon of cocoa powder over the top of the cake (that was, one minute ago, the underside). Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside. Let cool completely, encased in its towel.

9. Once cool, beat heavy cream with powdered sugar and vanilla until it holds stiff peaks. Get your serving plate ready and place it near your cake roll. Gently unroll chocolate cake and remove tea towel. [Try to get the tea towel to the hamper without touching anything, as it is saturated with smudgy cocoa and trust me, can mess up a white kitchen fast.] Spread whipped cream filling evenly over cake. Gently use waxed or parchment paper once again to reroll cake. Place on serving platter, seam side down.

Frost with Magnolia buttercream frosting: https://keekitchen.blogspot.com/2012/09/magnolias-chocolate-buttercream-frosting.html

Latkes

Makes generous portion for 8 people:

INGREDIENTS:

6-7 large Russet potatoes, peeled

3 yellow onions, cut into quarters

6 eggs, beaten

1c-1.5 cups flour

3 teaspoons kosher salt

2-3 teaspoons baking powder

1 teaspoon ground pepper

Oil for frying

Toppings:

- sour cream

- applesauce

DIRECTIONS:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a cheese cloth and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. 
• Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. 
• Cook until the second side is deeply browned, about another 5 minutes. 
• Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes

Kenrick's Brownies

- 1.5c butter, melted
- 3c sugar
- 1.5c flour
- 1.5c dark chocolate cocoa powder
- 6 eggs
- 1 cups semi sweet morsels

Preheat oven to 350.
Combine the first 5 ingredients in a mixer and mix until well combined.
Fold in the semi sweet morsels. Pour into a 9 x 13 inch baking pan lined with parchment.
Bake for 35 minutes then check with a toothpick. It should almost come out clean but not quite. You may need to give it 5-10 more minutes, check every couple minutes and re-test.
You may want to wrap the edges of the pan in foil to prevent the edges from overcooking.
Let cool and slice.
Top with powdered sugar and vanilla ice cream.

Passion Fruit Bars

https://thebakingwizard.com/california-passion-fruit-bars/

California Passion Fruit Bars

These are best served cold. Store the pan of baked bars in the refrigerator and cut and dust them with powdered sugar just before serving. 

Brown Sugar Shortbread Crust

• 1 cups unbleached all-purpose flour (spoon flour into dry measuring cups to overflowing and level off; 5 ounces by weight))
• 1/4 cup firmly packed dark brown sugar
• 1/8 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, sliced into 6 pieces

Passion Fruit Filling

• 2 large eggs
• 1 large egg yolk
• 3/4 cup granulated sugar
• 1/2 cup fresh passion fruit juice (from about 8 passion fruit; pulse seedy fruit a few times to juicify the pulp into juice; strain to remove seeds) or bottled passion fruit juice (see Final Note at end of recipe)
• 2 tablespoons all-purpose flour
• Powdered sugar for dusting or sour cream

Adjust an oven rack to the center position and preheat the oven to 350 degrees. Line an 8-inch square baking pan with two 16-inch lengths of aluminum foil, criss-crossing them into the pan with the excess projecting about 2 inches above the pan edges. Coat lightly with cooking spray.

For the shortbread crust, in a large bowl, whisk together the flour, brown sugar, and salt and add the butter. Work the butter into the dry ingredients with your fingertips or a pastry blender until the butter is broken up into medium-size pieces, about ¼-inch. If your kitchen is warm, and you find the butter getting too soft while you work it, put the bowl into the freezer for 10 to 15 minutes. Pour the crumbs into the prepared baking pan. Press firmly and evenly on the bottom to make a compact layer. You’ll see pieces of butter here and there.

Bake for 20 minutes, until the crust is golden brown.

While the crust bakes, whisk the eggs and egg yolk in a medium bowl to combine well. Add the granulated sugar and whisk in well. Add the passion fruit juice and flour and whisk until smooth. Try not to create large bubbles. Pour over the hot crust and return the pan to the oven.

Reduce the oven temperature to 300 degrees and continue baking until the filling is set, about 30 minutes. If you jiggle the pan the filling should not budge.

Cool completely on a wire rack, then refrigerate for an hour or two until cold. If you want to serve the next day, cover the pan tightly with foil and refrigerate.

Lift the dessert out of the pan by the foil ends and carefully peel foil away from the sides of the crust. With a wide metal spatula, carefully transfer the uncut sweet to a cutting board. Put a few tablespoons of powdered sugar into a small strainer, and dust onto the dessert. Or spread with a thin layer of sour cream. Cut into bars without a sharp knife.

Makes 8 to 12 bars.

Vegan Chocolate Chip Cookies

https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/

Ingredients

1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

Instructions

Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes

If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.

*DO NOT refrigerate dough overnight - just make and bake!

------

HALF RECIPE:

1/4 cup coconut oil, solid but scoop-able
2/3 cups light brown sugar, packed
1 teaspoon vanilla extract
1/8 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/8 cup unsweetened applesauce
1.1 cups all-purpose flour (be sure not to pack your flour)
.5 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

(Do not make in advance - bake better when dough is freshly made)
Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in nearly all of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Dill Salad Dressing

1c Sour cream
1/4c Mayo
Dill
Lemon juice
Honey
Salt
Pepper

Tea Sandwiches

Tea Sandwiches:

Egg salad: boil 7 or 8 eggs (start in a pot covered with cold water going an inch above the eggs, bring to full boil, then turn off heat and cover for 12 minutes), cool peel and slice, add some mayonnaise, dijon mustard, chopped chives, salt/pepper

Smoked salmon: softened cream cheese mixed with some lemon juice and chopped dill, add salt

Cucumber: mix softened cream cheese with some mayo, add chopped chives and dill, peel and then thinly slice English cucumber

For the kids: cream cheese and jelly, peanut butter and jelly

Passion Fruit Curd

Makes 1 1/2 cups:

• 3 large eggs, or 1 large egg plus 3 large egg yolks
• 1/2 cup strained passion fruit juice*
• 1/2 cup sugar
• 6 tablespoons unsalted butter, cut into chunks

1. Set the strainer over a medium bowl.
2. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the passion fruit juice and sugar. Add the butter. 
3. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
4. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any curd clinging to the underside of the strainer into the bowl.
5. Refrigerate until chilled before using. Curd keeps in a covered container in the refrigerator for up to 1 week.

*if you're using fresh passion fruit it takes forever to separate out seeds and squeeze pulp through a cheesecloth. There's an easy hack: if you put all of the pulp (seeds and all) in a good blender and blend for a few seconds at a time, the juice will separate from the pulp and seeds remarkably well, and then if you strain it one time through a fine strainer you'll get almost all of the juice!

Madeleines

Dominique Ansel's Madeleines

INGREDIENTS

8 tbsp unsalted butter

1 tbsp dark brown sugar
2 tsp honey

1⁄2 cup granulated sugar
1⁄2 tsp kosher salt
1 cup all-purpose flour, sifted 

1⁄2 tsp baking powder

3 large eggs, at room temperature

1⁄2 lemon grated lemon zest
1⁄2 orange grated orange zest
As needed nonstick cooking spray
As needed confectioners’ sugar (for serving)

EQUIPMENT

Spatula
Microplane (for grating zests) Uncut piping bag
Nonstick mini madeleine pan Small sieve


DIRECTIONS

1 day in advance: Make batter

In a large bowl, combine the granulated sugar, salt, flour, and baking powder and mix well with a whisk.

In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.

Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

Slowly whisk in the warm butter mixture. 

Whisk in the lemon and orange zests. 

Cover with plastic wrap pressed directly onto the surface
Refrigerate overnight to rest.

Day 2: Pipe, Bake, and Serve

Preheat oven to 350 convection

Spray pan
Pipe batter into mold
Place a rimmed sheet pan upside down on the oven rack then place the mold on top and bake the madeleines for about 2 to 2.5 minutes on the center rack. 

When you see the batter puff up in the center, rotate the mold 180 degrees. 

Bake for 2 to 2.5 minutes more, until the sides of the madeleines are golden blonde and the center has set.

Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.

Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait for more than even a few minutes!).

You can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.

Passion Fruit Margarita

1/2 lime, juiced
1 ounce cointreau
1 ounce tequila
Fruit juice - passion fruit - to taste

Shake in cocktail shaker with ice
Pour into glass with fresh ice

Pretzels

From: https://smittenkitchen.com/2007/02/knotted-and-stacked-disappearing-acts/

Makes 16 full-sized or 32 miniature - I made a half recipe (see below)

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon (half recipe: .5 tbsp) sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour (half recipe: .5 cup) to yeast, and mix on low until combined. Add salt and 4 cups (half recipe: 2 cups) more flour, and mix until combined, about 30 seconds. 

3. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. 

4. Add another 1/2 cup flour (half recipe: 1/4 cup), and knead on low 1 minute more. If dough is still wet and sticky, add a little more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

5. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

6. Heat oven to 450°F. Lightly spray baking sheet(s) with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Half Recipe:

1 cup warm water (100°F to 110°F)
.5 tablespoon + 2 tablespoons sugar (for the pot of water)
.5 packet active dry yeast
2.5-3 cups all-purpose flour, plus more for dusting
.5 tablespoon salt
1 teaspoon canola oil
2 tablespoons baking soda
1 large egg
Coarse or pretzel salt

Strawberry Shortcake

https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Strawberries
6–7 cups quartered strawberries

Whipped Cream
1 cup whipping cream
and 1 tsp gelatin (only if you want to make in advance and have it hold shape)
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla

Biscuits
3 cups flour
1/4 cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk or regular milk
2 Tablespoons heavy cream (or buttermilk)
coarse sugar, for sprinkling

Directions

1. Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. 
2. Make the biscuits: Preheat oven to 425°F. 
3. Mix the flour, granulated sugar, baking powder, and salt together in a food processor. 
4. Whisk or pulse until combined. 
5. Add the cubed butter and cut into the dry ingredients by pulsing several times in the processor. Pulse until coarse crumbs form. Then pour the mixture into a large bowl.
6. Pour milk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. 
7. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. 
8. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles - DO NOT TWIST the cutter (it prevents biscuits from rising properly). Re-roll any scraps until you have about 12 biscuits. 
9. Arrange close together on a lined baking sheet. (Make sure they’re touching - helps them rise)
10. Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. 
11. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
12. Make the whipped cream (see instructions below)
13. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Stabilized Whipped Cream Topping *this can be done much more quickly/easily without the gelatin if you don't care about it holding its shape perfectly for an extended period of time

• 1 cup whipping cream
• 1 tsp gelatin
• 1 tbsp cold water
• 3 tbsp caster sugar or fine grain sugar or powder sugar
• 1 tsp vanilla

1. Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important.
5. Pour the whipped cream into a mixer bowl.
6. Turn the mixer on medium.
7. After a minute – slowly add in the sugar.
8. Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
9. Now pour the gelatin mixture into the mixer bowl and continue to whip
10. Add the vanilla
11. Do not over beat at this point. You will see the cream will hold stiff peaks.
12. This whipped cream can be used immediately.
13. You can spread it over a cake or pipe as needed.

Pandemic Spreading Chocolate Chip Cookies

http://www.christinamarsigliese.com/2018/01/caramelized-ripple-chocolate-chip-cookies.html

Caramelized Ripple Chocolate Chip Cookies
makes 15 cookies

Ingredients:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (110g) packed dark brown sugar
• 1 tsp pure vanilla extract
• 1 large egg, at room temperature
• 1 cup (142g) all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• 6 oz (170g) dark chocolate, coarsely chopped

Directions:

1. In the bowl of a stand mixer fitted with the paddle/flat beater attachment, beat butter on medium speed until creamy. 
2. Add both sugars and vanilla and beat for 3 minutes on medium speed until pale and fluffy.
3. Scrape down the sides of the bowl and beat in egg until evenly incorporated. The mixture should look a bit whipped at this point.
4. In a separate bowl, whisk together flour, salt and baking soda to blend evenly. 
5. Add this to butter mixture all at once and mix on low until just combined. 
6. Add the chopped chocolate and mix on low for a just a few seconds to distribute them.
7. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
8. Preheat your oven to 375°F (350 if using convection). 
9. Lightly grease two large baking trays with soft butter.
10. Scoop 1.5 oz portions of dough onto prepared baking trays leaving at least 3 inches of space between them. Do not flatten - they will spread well enough on their own. 
11. Bake and start checking at 9 minutes, or until nicely browned around the edges - like the color of a copper penny. The center should be lightly golden and just started to puff up - that's how you know it won't be completely raw in the middle. 
12. Remove trays from oven and transfer to wire racks. Let cookies cool 2 minutes on trays before transferring individually to the racks to finish cooling.

Pandemic Icebox Cake

https://theeverykitchen.com/magnolia-bakerys-chocolate-wafer-icebox-cake/

Ingredients

• 3 cups heavy cream
• 3 tablespoons sugar
• 1 tablespoon vanilla extract
• 2 packages Nabisco chocolate wafers 9 ounces
• optional: unsweetened cocoa powder 

Directions

1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. 
2. On a flat serving plate, spread a thin layer of whipped cream to hold the bottom layer of cookies in place. 
3. Arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
4. Spread about 2/3 cup whipped cream on top of the cookie layer, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 or 12 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
5. If desired, dust top lightly with cocoa powder before serving.

Confetti Cake by Smitten Kitchen

https://smittenkitchen.com/2017/07/confetti-party-cake/

CAKE - 1 layer 9 inch round (see below for doubled)

• 1/2 cup unsalted butter, at room temperature
• 2/3 cups granulated sugar
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon baking powder
• 2 tablespoons (16 grams) cornstarch
• 1 cup (130 grams) all-purpose flour
• 1/4 cup rainbow sprinkles

FROSTING - for 1 layer party cake

• 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
• 1 1/4 cups (150 grams) powdered sugar, sifted if lumpy
• Pinch of fine salt
• 1/2 teaspoon vanilla extract, plus more to taste
• 1 tablespoon milk or cream
• Rainbow sprinkles for decoration

Preheat oven: to 350 degrees F. Line the bottom of an 8×8-inch square or 9-inch round cake pan with parchment paper and coat the bottom and sides with nonstick spray or butter.

Make cake: 

1. Beat butter, sugar, and salt together in a medium bowl. 
2. Add egg whites, one at a time, beating until combined and slightly fluffy. 
3. Add vanilla and buttermilk and beat to combine (the mixture will instantly look like cottage cheese and you will be sure it’s ruined but I promise it is not). 
4. Add baking powder and cornstarch and beat very well to combine. 
5. Scrape down sides of bowl and beat one second more. 
6. Add flour and mix just until it disappears. 
7. Use a rubber scraper to gently fold in sprinkles.

Bake cake: Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes.

Frost and serve: While the cake cools, beat butter, sugar, salt and vanilla until fluffy, then add milk or cream and beat until smooth. Once cake is fully cool, transfer it to a serving plate. Spread frosting on top — you’ll have more than enough, so if you need to set some aside for small decorations or tinting and writing on the cake, this won’t be a problem. Finish with sprinkles. Share with friends.

CAKE 2 layer 9 inch rounds:

1 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon kosher salt
4 large egg whites
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup regular milk with 1 tbsp vinegar)
2 teaspoon baking powder
4 tablespoons cornstarch
2 cup all-purpose flour
1/2 cup rainbow sprinkles

FROSTING - tripled
1.5 cup unsalted butter, at room temperature
3.75 cups powdered sugar, sifted if lumpy
3 pinches of fine salt
1.5 teaspoon vanilla extract, plus more to taste
3 tablespoons milk or cream
Rainbow sprinkles for decoration

Georgetown Cupcakes Vanilla Cupcakes

https://www.thebakerchick.com/perfect-vanilla-cupcakes/

Yield: 20-24 cupcakes

Ingredients:

• 2½ cups flour
• 2½ tsp. baking powder
• ¼ tsp. salt
• 1 stick of butter, at room temperature
• 1¾ cups sugar
• 2 large eggs, at room temperature
• 2½ tsp. vanilla
• 1¼ cups whole milk, at room temperature

Instructions:

1. Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
2. In a medium sized bowl whisk together the flour, baking powder and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
4. Stir the vanilla into the milk.
5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.

HALF-RECIPE: 12 cupcakes

• 1.25 cups flour
• 1.25 tsp. baking powder
• 1/8 tsp. salt
• 1/2 stick of butter (4 tbsp), at room temperature
• .9 cup (almost a whole cup) sugar
• 1 large egg, at room temperature
• 1.25 tsp. vanilla
• .6 cups (almost 2/3 cup) whole milk, at room temperature

Chocolate Frosting:

• 12 Tablespoons unsalted butter at room temperature
• 4-5 cups powdered sugar sifted
• 2/3 cup whole milk
• 1 ½ Tablespoons pure vanilla extract
• ½ teaspoon salt
• 2 ½ cups semisweet chocolate chips melted and then cooled

Melt and cool chocolate chips

Add butter to bowl of stand mixer and beat on medium speed for 30 seconds. 

Turn mixer off and add powdered sugar, milk, vanilla, and salt. 

Pulse mixer on lowest setting until combined, about 1 minute. 

Increase speed to high and beat until light and airy, about 4-5 minutes. 

Turn mixer to low and slowly drizzle in melted and cooled chocolate, and then increase speed to medium-high and mix until buttercream comes together about 2-4 minutes.

Vanilla Frosting:

• 1/4 cup (1/2 stick - 4 TBSP) unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract or seeds from one vanilla bean pod
• 6 ounces cream cheese, room temperature

Place all ingredients in the bowl of a stand mixer or handheld electric mixer; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Rosemary Sea Salt Focaccia

https://www.gimmesomeoven.com/rosemary-focaccia-bread/

INGREDIENTS
1 1/3 cup warm water (about 110°F*)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt

INSTRUCTIONS

• Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer
• Use dough attachment, and stir to combine. 
• Sprinkle the yeast on top of the water. 
• Give the yeast a quick stir to mix it in with the water. 
• Then let it sit for 5-10 minute until the yeast is foamy.
• Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  
• Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
• Remove dough from the mixing bowl, and use your hands to shape it into a ball. 
• Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. 
• Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 400°F. 
• Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. 
• Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
• Remove the plastic wrap, and transfer the dough to a large baking sheet.
• Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. 
• Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
• Bake for 20 minutes, or until the dough is slightly golden but DO NOT OVERBAKE! It doesn't turn golden when it's done, it stays a pale color and will easily overbake if you go far past 20 min. Press lightly to test at around 15 min.
• Remove from the oven, and drizzle with a little more olive oil if desired.
• Slice, and serve warm.

Black Bottom Cupcakes

Black Bottom Cupcakes

FOR THE FILLING
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

FOR THE CUPCAKES (makes 12)
1 1/2 cups all-purpose flour
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed light brown sugar
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Filling: 

- Beat together the cream cheese, granulated sugar, and egg until smooth. 

- Stir in the chopped chocolate pieces. Set aside.

Cupcakes:
Preheat oven to 350
- In a medium bowl sift together the flour, cocoa powder, baking soda, and salt. 

- In a separate bowl, whisk together the brown sugar, water, oil, vinegar, and vanilla. 

- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. 

- Divide the batter among the muffin cups, leaving just a couple spoonfuls behind in the bowl (if you’d like to marble the tops, as shown). 

- Spoon a couple tablespoons of the filling into the center of each cupcake, dividing the filling evenly. - Spoon any remaining chocolate batter back over the cream cheese center, if you plan to marble the tops. 

- Use a butter knife inserted only about 1/2-inch into the cupcake to swirl the batters together decoratively. 

- The cupcakes will be almost completely full (90%), which is fine. If you still have batter leftover, make one or two additional cupcakes.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. 

Cookies and Cream Birthday Cake

Cookies and Cream Cake

Ingredients:

• 2 sticks unsalted butter, room temperature
• 1 3/4 cup sugar
• 4 egg whites
• 1 1/2 cup sour cream
• 1/2 cup milk 
• 1 tsp vanilla extract
• 2 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup crushed oreos

Instructions

1. Preheat the oven to 350º F. Spray a 9x13 inch glass pan with non-stick cooking spray.
2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
3. Add in the egg whites, mixing with a spatula. 
4. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. 
5. In a separate mixing bowl combine the flour, baking soda, and salt. 
6. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. 
7. Add in the crushed oreos. 
8. Mix until just incorporated. 
9. Pour the batter into the pan and spread evenly.
10. Bake for 40-44 minutes or until a few moist crumbs remain on a toothpick when inserted into the center.