Author: amsal

• 1 cup sugar (215g)
• 1 stick melted butter
• 2 eggs
• 1/2 cup cocoa (50g)
• 1/2 cup flour (64g)

Directions

• Preheat the oven to 350ºF. 
• Cream butter, sugar. Add eggs. 
• Add dry ingredients. 
• Bake 10-12 minutes. 

• 400 grams sugar
• 4 tablespoons butter
• pinch of salt
• 198 grams marshmallows
• 5 ounces of evaporated milk (it’s in a can; NOT condensed milk)

Directions

• Heat this mixture to 234 degrees. Stir plenty. Flame should not be too hot or sugar will scorch. Keep stirring especially if you decide to increase the flame to get to 234. 

1. Turn off heat.

1. Add vanilla extract. Stir. 

1. Add chocolate. I add around 9 ounces of bitter chocolate (72-88%). You can add 12 ounces if you have that much. Stir like crazy so it blends in.

1. Add nuts (roasted, any kind, salted add more zing). Stir. You could add dried fruits if you wanted. 

1. I lay on a pan that is lined with nonstick foil. I used 9 X 13 or thereabouts. Can cool on the counter for 1-2 hours if the kitchen is cool.

Via David Lebovitz and Joy of Baking

CAKE

• 1½ cups unsalted roasted pistachios
• 1 teaspoon kosher salt
• ½ cup flour
• ½ cup ground almonds
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1½ cups sugar
• 4 large eggs
• Zest of ½ lemon
• ½ teaspoon almond extract

GLAZE

• 1 tablespoon lemon juice
• ½ cup powdered sugar

Directions

• Preheat the oven to 350ºF. Grease a 9×4-inch loaf pan and line the bottom with parchment paper.
• In a food processor, grind the pistachios to a fine crumb. Be careful not to overprocess or else you will end up with pistachio butter. Measure out 1½ cups of the mixture and transfer to a medium bowl. Set aside the remaining crumbs for the cake topping. Add the salt, flour, and ground almonds to the bowl with the ground pistachios and whisk to combine.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes until light and fluffy. Add the eggs one at a time, mixing well after each, then add the lemon zest and almond extract. With the mixer on low speed, add the dry ingredients and mix to combine. Scrape the batter into the pan and bake until browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 45 minutes. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
• To make the glaze: In a small bowl, whisk together the lemon juice and powdered sugar and pour it over the cake. Top with the reserved ground pistachios and enjoy.

Adapted from Molly Yeh

via David Leite

• DOUGH: 
• 2 cups minus 2 tablespoons flour, plus more for the work surface
• 1/4 teaspoon sea salt
• 3/4 cup plus 2 tablespoons cold water
• 2 sticks unsalted butter (8 oz), room temperature

• CUSTARD: 
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk, divided
• 1 1/3 cups granulated sugar
• 1 cinnamon stick
• 2/3 cup water
• 1/2 teaspoon vanilla extract
• 6 large egg yolks, whisked

Directions

• DOUGH: Use a dough hook to mix 224g flour, pinch of salt, and 207g of cold water. Pillow should form in ~30 seconds. 
• Flour work surface, pat dough into 6-inch square, flour, cover and let rest at room temperature for 15 minutes. 
• Roll into an 18-inch square, ensuring it doesn’t stick to surface.
• Stir butter until smooth, and then spread 1/3 of it on a portion of the dough square (~2/3) leaving both 1/3rd of the square and a 1 inch border untouched. 
• Fold over the untouched third, and the fold the other side in as well. Pat the dough down to release air bubbles and then seal. 
• Roll the dough out twice more using the same process. Then roll into log and chill for 2 hours or freeze up to 3 months. 

1. CUSTARD: Whisk 23g of flour and 60g of milk until smooth. 
2. Boil 300g sugar, 160g water, & cinnamon until 220°F. Don’t stir. 
3. Separately scald 240g of milk and whisk it into flour mixture.
4. Remove cinnamon from #8 and pour it into #9, whisking briskly. 
5. Add vanilla and stir for a minute. Whisk in yolks, then strain into bowl and let sit in fridge up to 3 days. 

1. FINAL: Roll log so that it’s 16in long and 1in diameter. Cut 3/4in pieces and put in muffin pan. Dip thumbs in water and press dough out to cover sides (~1/16 in thick pieces). 
2. Fill each cup 3/4 full with the cool custard.
3. Bake at 550°F for 8 minutes in mini, 15 for classic muffin trays. 

• beat 1 stick butter + 60 g powdered sugar
• add 128 g all-purpose flour, 72 g almond flour, and pinch salt 
• bake for 20 minutes at 350°F 

• 4 large egg yolks (74 grams)
• 150 g sugar
• 94 g lemon juice (about 2 1/2 large lemons) 
• 4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
• Pinch of salt
• 2 teaspoons lemon zest (finely grated) (4 grams)
• 2 tablespoons powdered sugar for dusting (0.5 oz = 14 grams)

Directions

• In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. 
• Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.)
• The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
• When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
• When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Adapted from Rose Levy Beranbaum and someone else

• 3/4 cup milk (180 grams)
• 2 tablespoons lemon juice (30 grams)
• 1 cup flour (120 grams)
• 2 tablespoons sugar (32 grams)
• 1 tsp baking powder 
• 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 egg 
• 2 tablespoons butter
• Sprinkle of cinnamon 

Directions

• Preparation: In a small bowl, stir together milk and vinegar. Allow to sit for five minutes. It will look curdled–that is normal.
• Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl.
• Place butter in a small bowl and melt in the microwave. Once melted, crack the egg into the butter and stir with a fork or whisk until well-combined. Pour butter/egg mixture into milk/vinegar mixture and mix again.
• Pour the wet ingredients into the dry ingredients all at once. Gently stir only until all ingredients are uniformly moist. Don’t over mix or the pancakes will be tough.
• Heat a skillet over medium heat, spray with cooking spray, and drop 1/4 cup spoonfuls of batter onto skillet. Sprinkle cinnamon on top. Cook until bubbles form and pop, then flip and cook the other side.

Adapted from RecipesAndMe

150g flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
50 grams sugar
100 grams brown sugar
1/2 teaspoon vanilla
1 egg
1 cup of chocolate

350 for ten minutes