Aedan's Lemon Surprise Birthday Cake (or Cupcakes)

I've made different versions of this over the years, at Aedan's request. It works great as a layered cake or as cupcakes! 

   

Thick Lemon Curd (can be made days ahead) 
(Makes approx. 1.5 cups) from www.loveandoliveoil.com/

 200g sugar 
 3 Tbsp lemon zest

 6 tsp cornstarch Pinch of sea salt 6 large egg yolks 1.5 large eggs 180g fresh squeezed lemon juice  63g unsalted room temperature butter cut into cubes

» To Make lemon curd:

• In a bowl, rub lemon zest into granulated sugar to release the flavorful oils. Whisk in cornstarch and salt until evenly incorporated.
• Transfer to a medium, heavy-bottomed saucepan set over low heat. Whisk in egg and egg yolks until it forms a thick paste, then whisk in lemon juice until smooth.
• Continue to whisk regularly over low heat until the mixture starts to thicken. You can switch to a spatula at any point if you like. Continue to cook until curd reaches 170ºF and thickens enough that you can swipe your spatula through it and it will not fill in for at least 3-5 seconds.
• Remove from heat and whisk in butter, one piece at a time, whisking until fully melted and incorporated before adding the next.
• Strain through a fine mesh sieve to remove the zest and any bits of cooked egg (this will give you a beautifully smooth texture).

Let cool completely, or, if not using right away, press a layer of plastic wrap onto the surface of the curd and refrigerate overnight or for up to 5 days of freeze for up to a month.  Cake Recipe (from https://preppykitchen.com/lemon-cake/) (Makes 24 cupcakes or 2 8-in round cakes)

 2½ cups all-purpose flour(300g)

 1½ teaspoons baking powder

 ½ teaspoon baking soda

 ¾ teaspoon salt

 1 cup unsalted butter softened (227g)

 1½ cups granulated sugar (300g)

 2 tablespoons lemon zest (about 2 lemons)

 3 large eggs room temperature

 1 cup low-fat buttermilk room temperature (240ml)

 ¼ cup fresh lemon juice (about 2 lemons) (60ml)

 1 tablespoon vanilla extract

 

» To make the Cake OR Cupcakes:

• Preheat the oven to 350°F/170°C. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Wrap the outside of the cake pans with soaked fabric baking strips, if you’d like. (This produces flat cake layers!) OR prep cupcake pan with liners
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
• In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.
• With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk mixture. Continue, alternating between the flour and buttermilk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans. OR Fill cupcake liners 2/3.
• Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan.  OR Bake for 12 minutes and check center of one with a toothpick when you think they are done. Let the cakes cool in the pan for 15 minutes then invert or remove and cool completely on a wire rack.

Lemon Swiss Meringue Butter Cream  (from https://sallysbakingaddiction.com/swiss-meringue-buttercream/#tasty-recipes-80765)
 6 large egg whites (approx. 180g)
 2 cups granulated sugar (approx 400g)
 1 and 1/2 cups unsalted butter, softened but still cool to the touch and cut into Tbsp size pieces (approx 60°F)
 2 teaspoons pure vanilla extract  or 1 packet Vanilla Zucker
 1 vial of Dr. Oetkers Citron Aroma (https://www.coop.ch/de/lebensmittel/vorraete/backzutaten/klassische-backzutaten/fruechte-aromen/dr-oetker-zitrone-aroma-4-stueck/p/3030228)
 1/8 teaspoon salt 

» To make the SMBC: Note: this is tricky for the first few times, and how it turns out can also depend on room temp, butter temp, humidity, etc... so review her post and video for preparing and troubleshooting

Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
 

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)

If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and lemon Aroma and salt, about 30 seconds.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

 

Momma's Mac & Cheese

INGREDIENTS:

500g pasta (spiral or ridged is best to hold sauce)
40g butter
40g flour
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
200ml cup milk
200ml heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Mozzarella cheese

INSTRUCTIONS: 

1. Melt butter in pot add flour and stir with spatula for 5-10 minutes till you have a consistency like wet sand. Remove from stove.
2. In a separate pot, warm up milk and cream so its hot, but not boiling. 
3. Place roux back to stove over low heat, slowly add milk/cream mix, using spatula to incorporate completely before adding in more. 
4. Once smooth and incorporated, season with salt, pepper and onion powder. 
5.  Over low heat, add in shredded cheese and stir in till melted. 
6.  Mix sauce with cooked pasta and boom. Delish. 

If you want to mix things up you could saute some onions with bits of bacon and mix those in as well.  

 

Blueberry Rosemary Spritz (Virgin & Gin Options)

Servings: 1 cup (~250–300 ml)

Ingredients (per cup)

For both versions:

• 1–2 frozen blueberries (for color & garnish)

• 1 small sprig fresh rosemary

• 30 ml (2 tbsp) blueberry rosemary syrup (adjust to taste)

• Ice cubes

Virgin version:

• 150 ml lemon-lime or lemon sparkling water

• Optional: small squeeze of fresh lemon for extra brightness

Gin version:

• 30–45 ml gin

• 120 ml sparkling lemon-lime water

• Optional: splash of extra lemon juice if desired

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Instructions (per cup)

1. Place frozen blueberries and a rosemary sprig in the glass.

2. Add ice cubes.

3. Pour in blueberry rosemary syrup.

4. For the gin version, add gin; for the virgin version, skip gin.

5. Top with sparkling water and stir gently to combine.

6. Taste — syrup can be adjusted slightly if you want sweeter or more tart.

7. Garnish with an extra blueberry or a tiny rosemary sprig if desired.

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Tips for Making Multiple Cups

• Make a small pitcher of syrup + gin mix for adults (e.g., 250 ml syrup + 375 ml gin) to pour over ice individually, topping with sparkling water for freshness.

• Make a separate pitcher of syrup + sparkling water for kids.

• Always add sparkling water last to keep fizz.

    

  ---

   Blueberry Rosemary Syrup

  Ingredients
      •    1 cup frozen blueberries (no need to thaw first)
      •    ⅔ cup water (instead of 1 cup)
      •    1 cup sugar (can adjust slightly to taste)
      •    2 sprigs fresh rosemary
  
  Method
      1.    In a small saucepan, combine blueberries, sugar, water, and rosemary.
      2.    Bring to a simmer over medium heat. As berries thaw, gently mash a few with the back of a spoon to help release juices.
      3.    Simmer 8–10 minutes, until the liquid is deeply colored and slightly thickened.
      4.    Remove from heat, let steep 10 minutes for stronger rosemary flavor.
      5.    Strain through a fine mesh sieve (or cheesecloth if you want it extra clear).
      6.    Cool completely, then refrigerate (keeps 1–2 weeks). 

Fig & Ricotta Crostini with Thyme, Honey & Balsamic Crema

Servings: 12 crostini (about 6–8 people appetizer)

Ingredients

• 12 slices baguette (about 1 cm thick)

• 250 g fresh ricotta

• 1–2 tsp olive oil (plus a drizzle for crostini)

• Pinch of salt

• Zest of ½ lemon

• 6–8 fresh figs, sliced thin

• 2–3 tsp honey (adjust to taste)

• Fresh thyme leaves, from 2–3 small sprigs

• Balsamic crema, for drizzling

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Instructions

1. Toast the crostini:

   • Preheat oven to 180 °C (350 °F).

   • Arrange baguette slices on a baking sheet, drizzle lightly with olive oil.

   • Toast 8–10 minutes until golden and slightly crisp.

2. Prepare the ricotta spread:

   • In a small bowl, whisk ricotta with olive oil, pinch of salt, and lemon zest until smooth and creamy.

3. Assemble crostini:

   • Spread a generous layer of ricotta on each toasted slice.

   • Top with 1–2 thin slices of fig.

   • Drizzle lightly with honey.

   • Sprinkle fresh thyme leaves evenly over the top.

   • Finish with a thin ribbon of balsamic crema.

4. Serve immediately

   • Optionally, garnish with extra lemon zest or a few tiny thyme sprigs for presentation.

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Tips

• If figs aren’t very sweet, the honey helps balance the tartness of the balsamic.

• You can prep the ricotta spread ahead of time; toast bread and assemble just before serving to keep crostini crisp.

• This flavor combo — creamy, slightly sweet, tangy balsamic, and herbal thyme — makes it feel really elevated.

Creamy Thyme Mashed Potatoes

 

(Pressure Cooker, Swiss Style)

Servings: 8–9 generous portions

Equipment: 6–8 qt pressure cooker/Instant Pot, hand masher

Ingredients

• 2.5 kg starchy Swiss potatoes (look for mehligkochend, often labeled for purée/gnocchi)

• 200 ml whole milk (or up to 250 ml for creamier texture)

• 100 ml heavy cream (optional, but makes it luxurious)

• 200 g unsalted butter, cut into cubes, room temp

• 2 tsp fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 4–5 sprigs fresh thyme

• (Optional garnish) extra butter pats + chopped chives or parsley

---

Instructions

1. Prep potatoes (10 min)

   • Peel potatoes and cut into even chunks, about 4–5 cm.

   • Place in a large bowl of cold water while cutting to reduce excess starch. Drain before cooking.

2. Pressure cook potatoes (20 min total)

   • Add 1 cup (250 ml) water to the pressure cooker.

   • Place potatoes in a steamer basket or directly on a trivet (not submerged).

   • Cook on High Pressure for 10 minutes, then quick release.

   • Check doneness: a knife should slide in easily. If not, cook 2 more minutes.

   • Drain well if any water collected.

3. Infuse butter & dairy (10 min, can overlap with potato cooking)

   • In a small saucepan, add milk, cream, and butter cubes.

   • Add thyme sprigs.

   • Heat gently on low until butter melts and mixture is warm and fragrant (do not boil).

   • Remove thyme sprigs before using.

4. Mash potatoes (10 min)

   • Transfer hot potatoes to a large pot or bowl.

   • Mash immediately with the hand masher until mostly smooth.

   • Pour in half of the hot thyme butter-cream mixture and mash/stir gently.

   • Add the rest gradually until potatoes are creamy but still fluffy.

   • Season with salt and black pepper.

5. Serve (or hold warm)

   • For extra indulgence, top with a few more cubes of butter and sprinkle with chives/parsley.

   • If not serving immediately, place mashed potatoes in a heatproof bowl, cover tightly with foil, and set over a pot of simmering water (bain-marie). They’ll stay warm and silky for up to 1 hour.

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Timing at a Glance

• Prep potatoes: 10 min

• Pressure cook: 10 min + release 5 min

• Infuse thyme milk/cream/butter: 10 min (done while potatoes cook)

• Mash & mix: 10 min

  👉 Total active time: ~30–35 min

Tripple Threat Chocolate Cake

 3 layers of velvety chocolate goodness topped in rich ganache. 

 

INGREDIENTS

For the Cake

•  1/2 cup sour cream 115g
•  1 cup buttermilk 236mL
•  3 large eggs
•  1 1/2 cup coffee 354mL, strong and hot
•  3/4 cup vegetable oil 177mL
•  1 tablespoon vanilla extract 15mL
•  3 cup all-purpose flour 360g
•  2 2/3 cup granulated sugar 530g
•  1/2 cup cocoa powder 50g
•  1 1/2 teaspoon baking powder 6g
•  1 tablespoon baking soda 18g
•  3/4 teaspoon kosher salt 4g

 

Swiss meringue butter cream

•  1 ½ cups (300 g) granulated sugar 
•  5 (177 ml) large egg whites about ¾ cup
•  ½ teaspoon table salt 
•  2 cups (453 g) unsalted butter softened but not warm (approximately 60F/15C)
•  12 oz (340 g) dark or bittersweet chocolate chopped (60-72% cacao)
•  1 ½ teaspoons vanilla extract

For ganache

• two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)
• 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

  

INSTRUCTIONS

For the Cake:

• Preheat to 350 degrees. Line 3 8-inch cake pans with parchment, butter and flour. Prep cake strips, soaking in water.
• Sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder into a large bowl and whisk to combine.
• Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
• Add the wet ingredients to the dry ingredient bowl.
• Whisk to combine then mix on low for about a minute.
• Pour batter into the lined pans and put on cake strips. Bake for about 50 minutes or until a toothpick inserted in the centers comes out clean.Allow to cool for a few minutes then invert onto wire rack. Peel parchment paper off and let cool fully.(cake base recipe from preppy kitchen) 

 For the Swiss merengue butter cream:

• Before you begin: It may be helpful to watch the video above before beginning if you have never made a meringue buttercream before. Also, make sure all of your bowls and tools are clean, dry, and grease-free!
• Set up your double boiler: You may use a double boiler, a medium-sized saucepan with a bowl that fits snugly in without touching the bottom or, my preference, a metal stand mixer bowl that fits snugly in a medium-sized saucepan without touching the bottom.
• In the bowl of your double boiler, whisk together granulated sugar, egg whites (make sure there’s no yolk mixed in!) and salt until completely combined.
  1 ½ cups (300 g) granulated sugar, 5 (177 ml) large egg whites, ½ teaspoon table salt
• Fill a medium-sized saucepan with about 1 ½” of water and make sure your egg whites bowl rests in the saucepan without touching the water. Remove bowl, turn stovetop heat to medium, and bring water to a simmer.
• Once simmering, place bowl on the saucepan and whisk the contents constantly until the sugar is dissolved and/or the mixture reaches at least 160F (71C). To test if the sugar is dissolved, take a small drop of the mixture and rub it between your fingers, it should feel smooth and not gritty.
• Remove the bowl and wipe the bottom dry. If using a double boiler bowl, transfer to the bowl of a stand mixer, and if using a stand mixer bowl attach to your stand mixer now. Fit mixer with a whisk attachment and begin to beat the mixture on medium speed. Slowly increase speed to high and beat until meringue is thick and glossy and significantly increased in volume and you have reached stiff peaks (meaning the peak that forms when you lift the beater out of the mixture holds its shape and does not fold over or fall back in on itself). This will take approximately 8 minutes, meanwhile, melt your chocolate:
• Place chopped chocolate in a microwave safe bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely smooth and melted. Set aside.
  12 oz (340 g) dark or bittersweet chocolate
• Once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment. Make sure the mixture is cooled to room temperature; the outside of the bowl should not feel warm anywhere you touch it.
• Set mixer speed to medium and add butter, one Tablespoon at a time, not adding the next Tablespoon until the previous one is completely mixed into the meringue.
  2 cups (453 g) unsalted butter
• Once butter has all been added, check your chocolate temperature. It should still be smooth and melted but should not feel warm to the touch. Once it meets this criteria, slowly drizzle it into your buttercream with mixer on low-speed.
• Stir in vanilla extract, scrape the sides and bottom of the bowl, and stir briefly to ensure everything is well incorporated.
  1 ½ teaspoons vanilla extract
• Use as desired over cakes or cupcakes.

   For Ganache:

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

  

Chopped Salad + Dressing

 Fresh yummy and goes great with tortilla chips.

Dressing Ingredients (for 1 jar):

• 1 Tbsp tahini
• 1.5 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 2 tsp olive oil
• 2 tsp water
• 1 Tbsp whole seed mustard
• 1 Tbsp maple syrup

Salad Ingredients:

• Carrots
• Cucumber
• Tomatoes
• Bell Pepper
• Garbanzo beans
• Cilantro

Instructions:

1. Mix the dressing ingredients in a pint sized wide mouth jar. 
2. Chop veggies and add in this order. Cucumber, carrot, tomato, bell pepper, garbanzo beans, cilantro. 
3. Store in fridge up to a week. 
4. Mix to enjoy.
   

Mama's Pizza Dough

 This recipe will make enough dough for 3 medium sized pizzas. Herby, yummy, fluffy.

• 333g Bread or All Purpose Flour
• 2 Tbsp yeast
• 1 Tbsp + 1 tsp sugar
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp oregano
• 2 cups hot water (115°F)
• 1/3 cup olive oil
• 333g White Whole Wheat flour 
  

Instructions:

1.  Mix together everything except white whole wheat flour, then add flour and mix till blended.
2. Oil bowl and set in to rise double.
3. Place pizza stone in oven and preheat oven to 425°F.
   
4. Once risen, divide into 3rds and roll out on parchment paper.
5. Poke with fork before adding sauce and toppings. 
   
6. Bake @ 425°F on pizza stone for 12-15min.
    

Chanterelle Cream Sauce

This sauce is heavenly and really can go with anything. Steak, chicken, pasta, gnocchi, over toast, you can't go wrong! 

 INGREDIENTS:

• 6 oz chanterelle mushrooms
• 1 tbs butter
• 2 tbs finely minced shallots
• 2 cloves garlic, minced
• ¼ cup white wine
• 1 cup heavy cream
• ¼ tsp fresh or dried thyme
• ½ tsp cracked black peppercorns
• 1 tsp chicken bouillon granules or 1 cube HerbOX bouillion
  

 DIRECTIONS:

1. Clean the mushrooms and then chop into 1/2" slices/chunks
   (Rinsing is fine, because the extra water will be cooked off)
   
2. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
3. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. 
4. Add the remaining ingredients (wine, cream, thyme, bouillon) and the mushrooms and bring to a simmer. 
5. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. 
6. Remove the cover and continue to cook for another 5 minutes.
   (Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.)

 

Cannelini Bean Soup with Bread

 INGREDIENTS:

• olive oil
  
• 1 chopped shallot
• 1 clove minced garlic
• 2 cups halved cherry tomatoes
• 1 can Cannelini Beans
• 1/4 cup Burrata cheese
• 2 Tbsp toasted pine nuts 
• Crusty bread for dipping
  

 DIRECTIONS:

1. Saute shallots and garlic in olive oil till golden.
2. Add in tomatoes plus a splash of water and then cook them down.
3. Blend the tomato mix till roughly smooth.
4. Add Cannellini beans and let simmer for 2-3 minutes.
5. Season as desired.
   
6. Finish with a dollop of Burrata cheese and pine nuts.
   

 

Choco-Mondo Cookies

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾ tsp. (4 g) baking soda

¾ cup (1½ sticks; 169 g) unsalted butter, divided

1 cup (200 g) (packed) dark brown sugar

¼ cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

 

Step 1

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.

Step 2

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits into a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Step 3

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Step 4

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

 

Mexican Pinto Beans (Instant Pot) and Red Rice

• 1 pound dried pinto beans, rinse
• 2 cups chicken broth
• 1 (28oz) can of diced tomatoes
• 1/2 lb of bacon, cut into 1/2-inch pieces
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp chili powder, or to taste
• 1 Tbsp ground cumin, or to taste
• 1 1/2 tsp garlic powder, or to taste
• 1/2 bunch fresh cilantro, chopped
• salt to taste
  

• 1. Place beans in a pot with a led and add enough water to cover by 2- to 3-inches. Allow to soak overnight in fridge or for at least 6 hours. After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside 
  2. Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion and cook, stirring, for 2 to 3 minutes, or until onion begin to soften. Add garlic and cook for an additional minute then press CANCEL.
     
     
  3. Add soaked beans, broth, diced tomatoes (with juice), bacon, chili powder, cumin, oregano and garlic powder. Stir well to combine. Lock the lid in place, and turn the vent at the top to the SEALED position. Set Instant Pot to Pressure Cook, Custom, High Temp and cook for 25 minutes.
     
     
  4. When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes. After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid. Taste and season with salt as desired.

  •  
  •  

   Mexican Red Rice:
   
   2 cups long grain white rice
   1/3 cup oil (vegetable or canola oil)
   1 1/2 teaspoons garlic , minced
   1/3 medium onion , finely diced
   1/3 cup tomato sauce , or 2 pureed tomatoes
   2 bouillon cubes, crushed or finely chopped
   1/4 teaspoon salt
   1 carrot , diced
   2 cups water
   1/3 cup frozen peas (optional)

  Instructions 

  • Rinse the rice until the water runs clear. Drain well.
    
  • Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
  • Add rice and saute, stirring often, until lightly golden, about 5 minutes.
  • Add garlic, onion, tomato sauce, salt, crushed bullion and carrots and stir to combine.
  • Add water and stir well, making sure the bullion cubes are dissolved.
  • Turn instant pot off. Secure lid and turn valve to sealed position.
  • Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
  • When timer beeps, allow pressure to naturally release for 10 minutes.
  • Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
  • Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Easy Peasy Herby Pizza Dough

 This recipe makes 3 x 12" pizza dough. 

 INGREDIENTS:

333g flour (bread ideal, but AP works too)
333g white whole wheat or whole wheat flour
2 TBSP yeast (instant will be faster, but regular is fine too)
1 TBSP sugar
2 tsp salt
2 tsp garlic powder
2 tsp oregano
2 cups hot water (115°F)
1/3 cup olive oil (+1 TBSP for oiling separate bowl)

INSTRUCTIONS:

1. Mix first 333g of white flour with all the other dry ingredients and stir together.
2. Pour olive oil and hot water into dry ingredients, stirring till combined and everything is wet.
3.  Add 333g of (white) whole wheat flour till combined. 
4. In a separate large bowl, oil bottom and sides with 1TBSP olive oil.
5. Scrape with spatula sticky dough into oiled bowl.
6. Cover the bowl with a towel or plastic wrap and place in a warm place to rise. 
7. Once doubled in size Preheat oven to 425° with pizza stone in oven, if you have one. 
8. Prepare 3 sheets of parchment paper to roll pizza on, approx 18" long.
   
9. Dump risen pizza dough onto one and divide into 3rds, putting one on each parchment paper.
10. Using a rolling pin, roll from the center out to create a roundish flat disc, approx 1/2" thick.
11. After rolling all 3 pizzas out, let sit to rise before poking 5-8 times with a fork. (avoids large bubbles when baking)
12. Add toppings and using pizza peel or upside down cookie sheet, slide onto hot pizza stone. 
13. Bake for 10-12 min in 425°F oven. 

 

Enjoy!!!

 

Christmas Cookies with Royal Icing

INGREDIENTS

24 Cookies

• 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, slightly softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)

48 Cookies

• 4 and 1/2 cups (562g) all-purpose flour (spoon and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup (340g) unsalted butter, slightly softened to room temperature
• 1 1/2 cup (300g) granulated sugar
• 2 large egg*
• 4 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional, but makes the flavor outstanding)
  

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

INSTRUCTIONS

Make the cookies:

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
   
   
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
   
   
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
   
   
4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
   
   
5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
   
   
6. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
   
   
7. Arrange cookies on baking sheets about 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
   
   

Make the royal icing: 

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of water/lemon into a large bowl or stand mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes.  

• When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. 
• If it’s too thick, beat in more water 1 Tablespoon at a time. 
• I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. 
• Keep in mind that the longer you beat the royal icing, the thicker it becomes. 
• If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. 

• If icing consistency is too thin and runny, it will take longer to dry. 
• If the icing is applied very thick on cookies, it will also take longer to dry. 
• If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

* Any leftover royal icing can be frozen for up to 2 months. Place leftover royal icing into zipped-top freezer bags. If you have more than 1 color, each color should have its own bag. Before sealing, squeeze as much air out of the bag as possible. Freeze on a flat shelf surface in your freezer. Thaw overnight in the refrigerator and bring to room temperature before using again.