Category: Recipes

• 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

The Internet’s Banana Nut Bread

• 1 cup (128g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 stick of butter OR 100g coconut oil
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) white sugar
• 1 cup (300g) mashed overripe bananas
• 2 eggs beaten
• 1/2 cup (60g) chopped walnuts
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp of nutmeg
• 1/4 tsp of cloves

Directions

1. Preheat the oven to 350 degrees. Grease and flour 9×5 inch loaf pan.
2. Cream the butter and sugar. 
3. Add eggs, one at a time, mixing after each addition. Add vanilla extract.
4. Mix in mashed bananas.
5. Mix in dry ingredients to wet in three batches, scraping down after each, then stir in nuts.
6. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean.

Adapted from AllRecipes’s Virginia Sista & Serious Eats

Tahini Chocolate Chip Cookies

• 4 ounces/113 grams unsalted butter at room temperature
• 3/4 cup (120ml) tahini, well stirred
• 1 cup/200 grams granulated sugar (or half brown, half white)
• 2 eggs
• 1 teaspoon vanilla extract
• 150 grams all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ¾ cups/230 grams bittersweet chocolate chips
• Flaky salt, like fleur de sel or Maldon

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
3. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
4. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Adapted from NYT’s Julia Moskin

Molasses Cookies

• 133g coconut oil OR 3/4 cup butter
• 200 g sugar
• 1/4 cup (85g) molasses
• 1 egg (possibly another if dough isn’t coming together)
• 270g all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

Directions

1. Preheat the oven to 375°F. Line baking sheets with parchment.
2. In the KitchenAid, beat melted coconut oil and sugar until fluffy.
3. Add egg and molasses. Then dry ingredients.
4. If the dough isn’t coming together, add another egg.
5. Form cookies, roughly the size of Reese’s peanut butter cups. If you like, roll the cookies in more sugar (or sprinkle atop).
6. Bake for ten minutes, making sure the tops are cracked. 

Adapted from Brenda Hall’s AllRecipes

Mom’s Apple Pie

• 2 1/2 cups (300g) AP flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup butter, cut in chunks and kept very cold the whole time
• 1/4-1/2 cup ice water

Directions

1. Peel, chop up roughly ten apples of varying types. Enough to fill two large Pyrex glass bowls with lids. Put in with the apples some cinnamon, vanilla extract, some lemon juice (about 1/2 lemon per bowl of apples) and a bit of sugar (about 1 teaspoon per bowl or none at all).
2. Let the apples sit in the bowl with the lid on a large plate for 24 hours. Once or twice during that 24 hours, flip the bowl over.
3. Now it’s time to make the crust. Mix the 300g flour, 12g sugar, and pinch of salt in the food processor for about 15 seconds.
4. Chop the butter into 1 tablespoon pieces and stick in Cuisinart, pulsing for another 15 seconds. Dough should be coarse meal.
5. Add  1/4 cup ice water. Pulse. Your goal is to pulse as little as possible but get it to form clumps (size of lima beans), not one big ball.
6. Add a bit more water, little by little, until you get the clumps. Better not to add all of the additional 1/4 cup.
7. Put a large piece of saran wrap on the counter. Dump the dough onto the plastic. Touch the dough as little as possible.
8. Close up the saran wrap and mush the dough into a disk shape. Put in the fridge at least one hour.
9. Dough should be somewhat flexible when you roll out on floured surface. Move it constantly so it doesn’t stick.
10. 10. Move it into the pie plate when you can see that it’s larger than the size of the pie plate.
11. 11. Drain the apples into the sink, then put in dough and cover.
12. 12.You can put egg wash or milk on the dough to stain it.
13. 13. Either bake for 25 minutes at 425 degrees and then 30-35 minutes at 375 degrees. OR 20 minutes at 450 degrees and 40-50 minutes at 375 degrees. I don’t know which one is better.
14. 14. If the dough looks like it’s getting too dark, cover it with tin foil.

Samin’s Chocolate Cake

• 1 oz Dutch-process cocoa powder, preferably Valrhona
• 5.25 oz sugar
• 1 teaspoon kosher salt
• 4.6 oz all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoons vanilla extract
• 50 grams neutral-tasting oil
• 3/4 cup boiling water
• 1 large egg at room temperature, lightly whisked

Directions

1. Preheat the oven to 350°F. Set a rack in the upper third of the oven.
2. Grease an 8-inch cake pan, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.
3. In a medium bowl, whisk together the cocoa, sugar, salt, flour, and baking soda, then sift into a large bowl.
4. In a medium bowl, stir the vanilla and oil together. Bring the water to a boil. Add it to the oil-vanilla mixture.
5. Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin.
6. Pour the batter in the pan. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed.
7. Bake in the upper third of the oven for 25 to 30 minutes, until the cake spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean.
8. Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper.
9. Serve with whipped cream.

Adapted from Salt, Fat, Acid, Heat

Mom’s Flan

• 1/2 cup sugar
• 3 eggs
• 14oz can of condensed milk
• 28 oz of regular milk

Directions

1. Put a larger glass Pyrex bowl on the counter.
2. Take about 1/2-2/3 cup of white sugar. Put it in a nonstick pan. With a wooden spoon, and don’t use something else, stir the sugar over the heat. Do this until it’s caramel like. Immediately, pour it into the bottom of the Pyrex bowl and move the bowl around so that the caramel covers the bottom and some of the sides, if possible.
3. In a food processor, put 3 eggs, one container of condensed milk and then, fill the empty condensed milk can twice with regular whole milk. Mix.
4. Put this into the Pyrex bowl above the caramel. If you hear crackling noises, it’s the mixture hitting the caramel.
5. I suggest covering the Pyrex bowl with a lid and sometimes I put under the lid, a layer of tin foil.
6. Put the Pyrex bowl in a Le Creuset pot that has about two inches of water in it. That water should be boiling. Bear in mind the height of the water mustn’t exceed the height of the Pyrex bowl. And you will want to make sure that there is always water in the pot. Don’t ignore it and think everything is fine.
7. The tricky part is knowing how long to cook the flan. Generally, I think you’re fine if you put the bowl in the bowl when the water is boiling, keep it on a low boil about 45 minutes. Then, turn off the flame. Don’t try to remove the glass bowl. Let it cool there and when it’s cooler, remove it.
8. When the flan is room temperature, put it in the fridge overnight.
9. Next day, run a knife around the edge of the dish. Get a plate larger than the bowl. And probably larger than you think you need. Holding it over the sink, flip the flan onto the plate.
10. 10. Most flans taste eggy. This doesn’t. If you use a smaller Pyrex bowl and make two smaller flans, I’d suggest cooking it for 30 minutes.

Chocolate Chip Cookies

• 241 grams cake flour
• 241 grams bread flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 284 grams unsalted butter
• 284 grams light brown sugar
• 227 grams granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 680 grams bittersweet chocolate chopped (at least 60%)
• Sea salt

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Adapted from New York Times