Apple frangipane tart

For the tart dough 

1 1/4 cup all-purpose flour

1/4 cup  confectioner’s sugar 

1 tsp kosher salt 

1/2 cup cold unsalted butter cut into 1 inch cubes 

1 tsp vanilla

1 egg yolk

4 tsp ice cold water 

For the frangipane

¾ cup hazelnuts, toasted with skin removed  

1/3 cup granulated sugar 

½ tsp almond extract

1/3 cup cold unsalted butter, cut into 1-inch cubes

1 egg

1/2 cup all-purpose flour 

1/2 tsp kosher salt 

For the tart

4-5 apples 

1/4 cup apple jelly

1. Make the dough. In the bowl of a food processor, blend the flour, sugar and salt. Pulse in the butter until the mixture is coarse and pebbly. In a separate bowl whisk the yolk with vanilla and ice water. With the motor going, stream the liquid into the flour butter mixture. Allow the dough to collect into a ball in the food processor. Remove it and form the dough into a disc. Wrap in plastic and chill minimum 1 hour, or up to 3 days

2. No need to rinse the food processor bowl. Place hazelnuts with sugar and extract in the bowl of food processor and pulse until mealy. Pulse in butter until smooth. Add in the egg and continue to pulse until a smooth mixture forms, about 30 seconds. Add in flour and salt and pulse until evenly combined. Transfer to a bowl and cover with plastic. Store in the fridge up to 3 days before baking. Let soften to room temperature before using

3. Lightly dust a work surface and rolling pin with flour.  Work the disc of dough with your hands until pliable but still cold. Roll out the dough into a 12-inch circle dusting the surface and the dough as needed to avoid sticking. Transfer the dough into a 9-inch tart pan with removable bottom. If the dough rips, just press and patch to repair. Press dough into the pan and remove and discard any excess scraps.

4. Dart the surface of the dough several times with a fork. Chill the tart in the refrigerator for 20 min. Meanwhile, Preheat the oven to 350F.

5. Place the tart on a baking sheet. Grease a 12-inch-long sheet of aluminum foil. Press the foil flush to the dough, bottom and edges. Bake until the edges begin to turn golden, about, 15 minutes. Remove the shell and carefully remove the foil. Return to the oven and bake until light golden, an additional 10 minutes. Let cool completely.

6. Cut the apples off the core into 4 thick wedges.  Using a mandolin, slice the wedges crosswise into thin (1/16-inch) halfmoon shapes. After slicing each wedge, collect and organize the slices into little stacks where the skin is aligned, resembling the same wedge-shape before it was sliced.

7. Transfer the frangipane into the tart shell and smooth into an even layer using a spatula or the back of a spoon.

8. Arrange the apple stacks on the frangipane, gently pressing them in so the stacks stand up straight. Arrange the stacks in different directions until the entire surace is covered. Bake until apples are tender and frangipane is baked through, about 45 minutes.

9. Place the apple jelly in microwave safe bowl and heat just to loosen, about 15 seconds. Alternatively you can gently heat in a small pot over low.  Gently brush jelly into a thick glossy layer over the apples. 

Pumpkin loaf cake with Cinnamon Almond swirl

Pumpkin loaf cake with Cinnamon Almond swirl

Pumpkin batter

1 1/2 cup all purpose flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp kosher salt

1 tsp baking soda

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 cup full fat sour cream

1 cup canned pumpkin or pumpkin puree

Almond Cinnamon Swirl

1/4 cup unsalted butter, softened

1/2 cup brown sugar

1 cup almond flour

5 tsp cinnamon

1/2 tsp kosher salt

1/2 tsp almond extract (optional)

1. Preheat oven to 350F. Grease and line a loaf pan with parchment

2. In a bowl, mix together the flour, cinnamon, nutmeg, salt, and baking soda

3. Cream butter with sugars with a hand mixer or using a stand mixer fitted with a paddle.

4. Add in eggs and beat until light and fluffy. Beat in the sour cream and pumpkin.

5. Stir in the dry ingredients just until combined then set aside.

6. In a separate bowl, stir together the cinnamon swirl ingredients until even and crumbly.

7. Scoop the pumpkin batter into the loaf pan leaving little pockets to fill with the almond cinnamon mixture. Continue to weave the two batters together, reserving 1/2 cup of the cinnamon mixture for the top

8. Smooth out the batter then sprinkle reserved cinnamon mixture over the top

9. Bake for about 50 minutes, or until a skewer inserted comes out clean.

10. Let cool for 30 minutes on a wire rack.

Whipped Feta Cucumber Salad with Hot Honey

8 oz good quality feta cheese block

3 oz cream cheese or 3/4 cup thick greek yogurt

Zest of 1 lemon

8 mini cucumbers, roughly chopped

Drizzle of olive oil

Drizzle of white vinegar

Salt

1 tbsp cumin seeds

2 tbsp sesame seeds

Hot honey

1. In the bowl of a food processor, crumble the feta and add the cream cheese and lemon zest. Pulse until smooth (add a few teaspoons of olive oil if its too thick0

2. Toss cucumbers with a drizzle of olive oil, vinegar and salt

3. Place the seeds on a skillet over medium heat. Toast until golden and fragrant, about 3 minutes.

4. Spread the whipped feta on a plate, top with cucumbers, sprinkle with seeds and then drizzle with hot honey.

Pineapple Coconut lime upside down cake

Coconut Lime Pineapple Upside-Down Cake

By: Michelle Rabin

This effortlessly gorgeous cake is a classic for good reason— caramelized fruits shine bright atop a delicate crumb. In this version, white cake gets a tropical makeover with coconut and lime. If you’ve never flipped an upside-down cake before, get ready for one of the more satisfying baking experiences.

Serves 8

2 tbsp (30 mL) unsalted butter, melted
1/4 cup (60 mL) light brown sugar
6 to 8 pineapple rings, canned or fresh, peeled and cored, about 1/4 inch (5 mm) thick
8 to 10 maraschino cherries
1 1/2 cups (375 mL) cake & pastry flour
1/2 cup (125 mL) unsweetened fine desiccated coconut
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt (scant)
2 large eggs
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) extra virgin coconut oil, at room temperature
1 cup (250 mL) 14% sour cream
1 tsp (5 mL) finely grated lime zest

1. Preheat oven to 350°F (177°C).

2. Stir melted butter and brown sugar in a bowl and pour into an 8-inch (20-cm) greased cake pan (not springform), spreading evenly.

3. If using canned pineapple, pat rings dry with paper towel. If using fresh, use a 3-inch (8-cm) circle cutter to punch out circles, saving trimmings for another use.

4. Arrange pineapple rings in bottom of prepared pan. Cut a few in half to fit into empty spaces around the edges. Arrange the cherries in centre holes and between slices. Set aside.

5. In a bowl, mix the flour, coconut, baking powder, soda and salt. Set aside.

6. In bowl of a stand mixer fitted with paddle, beat eggs and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low. Add coconut oil and mix until combined. Add sour cream and lime zest, and mix until combined. Gradually add dry mix until just combined.

7. Transfer batter into pan. Bake on middle rack until a toothpick inserted in centre comes out clean, about 50 minutes. Remove from oven. Cool 15 minutes.

8. Place a large plate over the cake pan and swiftly flip cake onto plate. Serve warm or at room temperature. (Leftovers will keep covered at room temperature for up to 2 days.)

Serves 8

Broccoli walnut Pesto Pasta Salad

Broccoli walnut

2 heads steamed broccoli, tender stems removed and reserved

3/4 cup toasted walnuts

1 large garlic clove

1/2 cup good quality olive oil

1 cup packed parsley or mint (or both)

Juice and zest from one lemon

1 block halloumi, grated

1 lbs pasta, cooked la dente

Salt and pepper

Place broccoli, walnuts, garlic, oil, herbs, lemon juice and zest and oil in a food processor- pulse until pesto forms. Season with salt. Add more oil if necessary to get a smooth saucy consistency.

Toss on pasta with sliced broccoli stems and halloumi. Adjust seasoning with salt and pepper

Carrot Pineapple Upside down cake

Ingredients

1/4 cup butter

1/2 cup brown sugar

1 pineapple, sliced into 1/2 thick rings

1/2 cup toasted pecans

2 1/2 cups pastry flour

1 tbsp baking powder

1 tsp baking soda

2 tsp salt

1 tbsp cinnamon

1/2 tsp nutmeg

1/4 tsp clove

1 cup canola oil

1 cup granulated sugar

4 large eggs

2 tsp vanilla extract

3 cups grated carrot

1/2 cup crushed pineapple (with juices)*

1/2 cup unsweetened desiccated coconut

Method

1. Heat butter in a 10-inch Matheson cast iron skillet (2 inches deep) over medium. Whisk in brown sugar until combined and syrupy. Remove from heat. Arrange pineapple slices in a single layer. Arrange 1/2 cup of pecans between the pineapple slices.

2. Preheat the oven to 350F. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugar and eggs until pale and fluffy.

3. Add in the vanilla and then while the motor is still going, slowly stream in the oil.

4. Add the carrot, coconut, crushed pineapple and chopped nuts. Stir by hand with a wooden spoon or spatula. Stir in the remaining dry ingredients just until combined

5. Transfer the batter into the pan covering the pineapple slices. Bake until baked through, about 55 minutes.

6. Remove from oven, let stand for 5 minutes. Run a butter knife around the edge of the cake to remove any sticky bits during the flip. Place a large plate over the pan and carefully and swiftly invert the pan so the cake is pineapple up on the plate.

7. Let rest 20 minutes before enjoying.

*to make crushed pineapple just pulse in a food processor or blender!

Strawberry cobbler recipe

This recipe was designed to be made in the Matheson 10inch cast iron. It’s very large so, if you don’t have that pan or something equal in size - this might make enough for two small cobblers. You can also stew the strawberries on the stove and then transfer to a large baking dish. Can’t wait to see!

For the biscuits

3 cups all-purpose flour,

1 tbsp baking powder

3/4 tap baking soda

1/4 cup sugar

2 tsp. kosher salt, plus more

3/4 cup (1 1/2 stick) cold unsalted butter, cut into small cubes

1 cup sour cream

1/2 cup heavy cream + 2 tbsp

Turbinado sugar (you can use regular sugar if you don’t have)

For the strawberries

10 cups hulled strawberries, quartered

1/3 cup sugar

1 vanilla bean, scraped

1/4 cup corn starch

1. Make the biscuits by mixing the flour, baking powder, soda, sugar and salt in a large bowl.

2. Work the cold butter into the dry mixture until pebbly.

3. In a small bowl, mix sour cream and 1/2 cup heavy cream

4. Make a well in the butter flour mixture and pour the creams into it. Mix until a shaggy dough forms

5. Continue to mix until a loose dough forms- do not over mix.

6. Form loose golf ball size balls out of the mixture. Place on a tray and place in the refrigerator

7. Heat oven to 400

8. Meanwhile, stew strawberries in a large cast iron pan (10inch) with sugar and vanilla over medium heat.

9. Once strawberries are saucy, about 5 minutes, stir in corn starch. Continue to cook for 2 more minutes

10. Top strawberries with chilled biscuits. Brush with remaining cream and sprinkle with turbinado sugar.

11. Bake in oven until biscuits are golden and baked through, about 25.

12. Let cool slightly before enjoying

Cardy Bs

For the dough

1 cup buttermilk  (warmed to 100F)

2 1/4 tsp (7g) instant yeast

1/2 cup granulated sugar

2 eggs

1 tsp kosher salt 

4 -4 1/2 cups  (520g -585 g) all purpose flour

6 tablespoons room temp butter

For the filling

1 cup brown sugar

2 tbsp cinnamon

1 tbsp cardamom 

1 tsp salt 

1/2 cup softened butter 

For the cream cheese icing

4 oz softened cream cheese

2 tbsp softened butter 

1/4 tsp salt 

1/2 tsp vanilla

1 cup icing sugar

1. Let the instant yeast bloom in the warm buttermilk until it foams (about 10 minutes)

2. In the bowl of a stand mixer fitted with the hook attachment, mix the buttermilk, eggs, sugar, and salt. 

3. Gradually add the flour and mix on medium until a shaggy dough forms. Continue to mix on medium high until a smooth dough forms

4. While the mixer is going, add butter 1 tablespoon at a time until each piece is fully incorporated.  Once all the butter is incorporated continue to knead for 5 more minutes. 

5. Dough should be smooth, shiny and tacky but should not stick to your hands. Add a few more tablespoons of flour if it is too sticky

6. Transfer dough to a large greased bowl and cover with plastic. Let rise for 90 minutes, or until double in size. 

7. Roll out the dough into a 1/4 inch thick rectangle (about 24 inches x 12 inches)

8. Mix the  brown sugar, cinnamon, cardamom and salt together.

9. Spread the softened butter on the surface of the dough, then sprinkle to sugar mixture over top. (You can also melt the butter and mix with sugar mixture and spread)

10. Gently roll the dough by the longer edge and the cut into 10 equal portions (trimming the edges if necessary)

11. Place in 10inch or 12 inch cast iron pan. Cover with a dish cloth and let rise for 1 hour, or until they have doubled in size.

12. Preheat oven to 350F. Bake for 20-25 minutes or until golden brown. 

13. While buns are in the oven, make the cream cheese icing by beating the butter with the cream cheese in a stand mixer fitted with the paddle attachment. Add the vanilla, salt and icing sugar and beat until smooth. 

14. Let buns rest about 5 minutes, then spread cream cheese icing over top

Fully Loaded Corn Bread

1 1/2 cup all purpose flour 

1 1/2 cup fine cornmeal

3/4 cup brown sugar

2 tsp salt

1 1/2 tbsp baking powder

2 cup buttermilk

4 extra large eggs

3/4 cup vegetable oil

1-2 jalapeño, seeded finely diced

3 ears of corn, removed from cob

3 cups shredded cheddar cheese

1/4 cup unsalted butter

1. Preheat oven to 400F

2. Mix flour, cornmeal, sugar, salt and baking powder in a bowl

3. Mix buttermilk, eggs and oil in a separate bowl

4. Add the wet ingredients to the dry and stir until just combined 

5. Stir in corn, cheese and jalapeño

6. Melt butter in a 10 inch cast iron pan then pour batter into the pan

7. Bake until cooked through and golden, about 30-40 min minutes 

8. Serve with sour cream and a tomato salad

The Bar

1/4 cup unsalted butter

1/2 cup peanut butter

5 cups mini marshmallows

3 cup rice crispy cereal

1 cup cinnamon toast crunch

1 cup crushed ruffles potato chips

1/2 cup dry roasted peanuts

1. Spray an 8inch by 8inch dish with non stock cooking spray

2. Mix rice crispy cereal, cinnamon toast crunch. ruffles and peanuts in a bowl

3. In a large pot melt butter, add marshmallows until liquified. Add peanut butter and stir.

4. Stir in cereal mixture. Immediately transfer to prepared baking dish

5. Pat down with wet hands until a smooth even layer forms. Let cool for 30 minutes.

Chocolate Coconut Whoopie Pies with maybe raspberry jam

Batter 

2 cups all purpose flour

3/4 cup cocoa powder

1 cup brown sugar

1 tsp baking soda

1 tsp kosher salt

1egg

1/2 cup buttermilk

1 tbsp vanilla extract 

1/2 cup vegetable oil

1/2 cup strong hot coffee

Coconut Cream cheese filling

4 oz cream cheese, at room temp

2 tbsp unsalted butter, at room temp 

2 cup confectioner’s sugar

1 cup unsweetened desiccated coconut 

1/2 tsp salt

1/4 cup raspberry jam, optional

1. Heat your oven to 375, line 2 baking sheets with parchment.

2. In a bowl, whisk together flour, cocoa powder, baking soda, sugar and salt  

3. In the bowl of a stand mixer (or using a hand mixer) beat the eggs with vanilla, oil and buttermilk.

4. Mix the wet with dry until just combined, then gently fold in the hot coffee.

5. Using 3/4 oz spring release scoop, scoop batter onto baking sheets, leaving about 2 inches of clearance around each one. 

6. Bake for 7-8 minutes, they should puffed and tender. Let cool on a resting rack

7. Meanwhile make the filling by placing cream cheese, butter in a stand mixer fitted with a paddle attachment (or you can use a hand mixer) and beating with confectioner’s sugar. Beat until light and fluffy then fold in coconut.

8. Using the 3/4 oz scoop, scoop filling onto half the cookies then spread. Add a dollop of jam, if using. Close the sandwiches with remaining cookies. 

Cabbage Wedge

1/2 large cabbage cut into 3 inch wedges.

1 tbsp olive oil

150g slab bacon, diced into 1/2 inch cubes

1 cup sour cream

1 cup buttermilk

Juice of 1 lemon (about 3 tablespoons)

2 garlic clove, minced

3 tbsp chopped parsley plus more for garnish

1/2 cup crumbled blue cheese, plus more for garnish

A few dashes of hot sauce, like tobasco

Salt and pepper

1/2 red onion, thinly sliced

1 cup of cherry or grape tomatoes

2 tbsp butter

1/2 cup panko

1/4 cup finely chopped chives

1. Preheat the oven to 400F. Arrange the cabbage wedges on a baking sheet and brush with oil, the season with salt.

2. Scatter the bacon on the baking sheet. Roast for about 20 minutes. Flip the wedges and add the tomatoes.

3. Return to oven until cabbage is golden and tender, about 20 more minutes.

4. Meanwhile, make the dressing by whisking the sour cream, buttermilk, lemon juice, garlic, hot sauce, parsley, salt and pepper together. Stir in crumbled blue cheese.

5. Heat butter in a skillet over medium. Add in bread crumb and toast until golden and fragrant, about 5 minutes.

6. Spoon dressing over a plate, arrange cabbage wedges over top. Spoon bacon and roasted tomato over. Dress with onion,  toasted bread crumb, more blue cheese, parsley and chives.

Little Gems with Sauce Gribiche and Curry Brown Butter Croutons

Little Gems with Sauce Gribiche and Curry Brown Butter Croutons

Salad is usually the forgotten dish at the potluck, skipped over while more exciting casseroles, and desserts get all the praise and attention. Don’t let the salad be the thing people just serve themselves to be polite. This salad recipe will certainly turn heads: a classic sauce gribiche made with fresh herbs, capers, cornichon and hard boiled eggs swim in the leaves of little gem lettuce while curry infused-brown butter croutons scatter overtop. 

2 tbsp (60 mL) butter

1 tbsp (15 mL) cumin seeds 

2 tbsp (30 mL) curry powder

2 1/2 cups (625 mL) brioche bread or challah cut into 1-inch cubes 

1/4 cup (60 mL) finely chopped cornichon (dill gherkins)

2 tbsp (30 mL) capers, drained and finely chopped

2 hard boiled eggs, finely chopped

2 tbsp (30mL) grainy dijon mustard

2 tbsp (30 mL) white wine vinegar

1/3 cup (78 mL) extra virgin olive oil 

3 tbsp (45 mL) finely chopped parsley

3 tbsp (45 mL) finely chopped tarragon 

4 heads little gem lettuce 

2 ribs celery, finely sliced

2 tbsp  (30 mL) finely chopped chives 

1. Heat butter in a large pan over medium high. Cook until butter foams and then turns brown, about 2 minutes. Do not let burn. 

2. Add in cumin seeds and reduce heat to low. Stir, allowing seeds to toast in butter for 1 minute. 

3. Stir curry powder into butter. Add in bread cubes and increase heat to medium. Gently stir to coat the bread in butter mixture and allow to toast, about 3 minutes. 

4. Remove croutons from heat and set aside to cool.

5. Mix cornichon, capers, eggs, mustard, vinegar, oil, parsley, and tarragon in bowl. 

6. Separate the leaves of the little gem lettuces and place on a platter. Arrange celery slices and chives over lettuce leaves. Spoon dressing over lettuce to dress, then top wth croutons

White bean salad with herby brown butter bread crumbs

It begs the questions. How exciting can a bean salad get? The answer is very exciting, thanks to herby brown butter bread crumbs. They are basically your cool friend who makes parties more fun in unexpected ways. A sprinkle on top of this white bean salad adds crunch, richness, and herbaceous deliciousness. 

Ingredients:

3 tbsp (45mL) extra virgin olive oil

2 tbsp (30mL) grainy dijon mustard

2 tbsp (30mL) lemon juice

2 tsp (10mL) lemon zest 

4 stalks celery, sliced

2 540mL can white lima beans or white kidney beans, drained and rinsed 

1/4 cup (60mL) capers

1 170g  can tuna, drained

1/4 cup (60mL) thinly sliced sweet onion

3/4 cup (375mL) herby brown butter bread crumbs

1. In a large bowl mix olive oil, mustard, lemon juice and zest together until combined.

2. Add in celery, beans, capers, tuna and onion and toss until salad is fully coated.

3. Transfer to a serving platter and cover with herby bread crumbs. Serve immediately. 

Tip: the salad can be made up to a day in advance, but don’t top wth bread crumbs until you are just about to eat. 

Herby Brown butter bread crumbs

Ingredients:

1/4 cup (60mL) butter

1 1/2 tsp (7.5mL) chopped rosemary

1 1/2 tsp (7.5mL) chopped thyme

3/4 cup (375mL) panko bread crumbs

1/2 tsp (2.5mL) salt

Directions:

1. Heat butter in a pan over high. Let cook until butter foams and browns, about 3 minutes. 

2. Reduce heat to medium, add in rosemary and thyme and cook until fragrant, about 1 minute

3. Add in panko bread crumb and continue to cook while stirring until bread crumbs are deep golden brown, about 3 minutes.

4. Remove from heat and let cool.

Pantry Pasta with Canned Mackerel and Brown Butter Anchovy Bread Crumb

Pantry pasta is meant to be a no fuss dish. No need to run to the grocery store. No need to simmer a sauce. It packs a loads of flavour without much effort. The ingredients are also interchangeable and should be based around what you have in the pantry. Don’t have capers? Use olives! Don’t have mackerel? Use tuna! The brown butter anchovy bread crumb makes this dish super rich with umami. I always make a double batch and use on caesar salad, roasted vegetables, or really anything!

500g pacherri pasta, (or spaghetti is ok too)

3 tbsp (45 mL) unsalted butter

1 tsp (5 mL) anchovy paste (or finely chopped anchovy filets)

1/2 cup (125 mL) unseasoned panko bread crumbs 

1/2 cup (125 mL) extra virgin olive oil

4 cloves garlic

1/3 cup (78 mL) capers, drained 

1 tsp (5 mL)  dry chilli flake

1 1/2 tsp (7.5 mL) lemon zest

1/4 cup basil, mint or parsley leaves 

1. Bring a large pot of salted water to boil. Cook pasta to al dente. Drain, reserving about 1 cup of pasta water

2. Heat a skillet over medium high. Add in butter and let cook until it foams and turns golden brown, about 3 minutes, stirring constantly with a wooden spoon. Turn heat to low. Whisk in anchovy paste. Add in bread crumbs and increase het back to medium high. Stir to coat in butter and continue to cook until toasted and deep golden brown. Remove from heat and set aside

3. In a large pan, or heavy bottom pot, heat olive oil over medium low. Add in garlic and cook until fragrant, about 2 minutes. Do not let brown 

4. Add in capers, chilli flake, lemon zest. Turn up heat to medium high. Add in 1/4 cup pasta water along with the pasta. Stir constantly to heat and coat the pasta adding more pasta water as needed to moisten and coat. 

5. Once pasta is coated and heated through, add in lemon juice and mackerel. Toss a few more times to incorporate. 

6. Transfer to a serving platter or individual plates. Garnish with bread crumb and herb of choice. 

Serves 4-6

Classic Latkes

Latkes

3 russet poatoes 

1 onion, grated 

2 eggs, beaten

1/2 cup panko bread crumbs 

1 tsp salt, plus more for seasoning  

1 tsp fresh ground pepper

vegetable oil for frying 

Directions:

1. Grate the potatoes (no need to peel) then place into a double layer sheet of cheesecloth or a thin dishcloth. Ring them to extract as much liquid as possible.

2. In a large bowl, combine potatoes, onion, eggs, panko salt and pepper. Stir to combine

3. Heat a large pan over medium high. Pour enough oil to create 1- inch deep layer on the surface of the pan.

4. Once oil is heated, take about 1/4 cup of potato mixture and form into a 2-3 inch disc. Fry in batches, until golden brown, about 2 minutes per side. Remove from pan and let cool on a wire rack. Season with salt.

5. Store in a 250F oven until ready to serve. 

Cinnamon Shugs Brick French Toast

1 loaf of challah cut into 3 inch thick brick size pieces

2 eggs

1 yolk

1 1/2 cups milk

1 tbsp vanilla

4 tsp cinnamon, divided

1/2 cup sugar, divided

1/2 cup unsalted butter, divided

1. Preheat oven to 350F, prepare a resting rack over a baking tray

2. Whisk the eggs, milk, vanilla, 1 teaspoon of cinnamon and 2 tablespoons of sugar in a shallow dish.

3. In a separate shallow dish combine the remaining cinnamon and sugar.

4. Let the bread slices soak in egg mixture, rotating each slice until custard has absorbed right through, about 2-3 minutes.

5. Heat bout 1 tablespoon of butter over medium in a non-stick pan.

6. Let the excess custard drain off the brick. Then fry on all sides until golden brown, about 2 minutes per side

7. Remove from pan and immediately roll into cinnamon sugar mixture. Transfer to resting rack and bake until cooked through, about 10 minutes.

8. Serve immediately with more butter and maple syrup

Live Laugh Loaf Parsnip Spice Cake

1 cup walnuts

1 2/3 cup all purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 tbsp ground cardamom 

2 tsp cinnamon

3 eggs

1 cup brown sugar

1 tbsp vanilla extract 

2 cup grated parsnips 

1 cup grated Bosc pear 

1 tbsp fresh grated ginger

3/4 cup oil

1 cup chopped dates

Cream Cheese Icing 

1 8oz brick cream cheese, at room temperature 

1/2 cup butter, softened 

1 tbsp vanilla extract 

1 1/2 cup icing sugar

1/4 tsp salt

1. Preheat oven to 350F.

2. Toast the walnuts in the oven until deep brown and fragrant, bout 10 minutes. Allow to cool and then roughly chop.

3. In a medium bowl, mix the flour with baking soda, salt, cardamom, and cinnamon.

4. In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until well combined, about 3 minutes

5. Stir in grated pear, parsnip, and ginger

6. Stream in the oil while stirring, then incorporate the dry ingredients just until combined

7. Stir in dates and walnuts.

8. Transfer batter to Le Creuset Loaf Pan and bake until deep brown and cooked through, about 55 minutes.

9. Let cool completely. Meanwhile, make the icing by beating the cream cheese with the butter and vanilla. Add in 1/2 the icing sugar and beat until combined. Add in the other 1/2 and continue to beat until light and fluffy.

10. Remove Loaf from pan, spread the icing over the cake and decorate with dried pear, walnuts, dates or leave plain.

*to make the dried pairs, thinly slice per using a mandolin. Place in a single layer on a parchment lined baking sheet at 350F unit edges are browning and curling, about 10 minutes. 

Tahini White Chocolate Cookies

1 cup assorted sesame seeds, toasted

3/4 cup plus 2 tbsp butter, softened

1 1/2 cups brown sugar

1/3 cup granulated sugar

1 tbsp vanilla

1/3 cup tahini

2 eggs

3 cups plus 2 tbsp all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 cups chopped white chocolate

1. Preheat oven to 350, line baking trays

2. Cream butter with sugars until light and fluffy.

3. Add vanilla, tahini, eggs and continue to beat until fluffy

4. Mix baking powder and soda and salt into flour, stir into wet ingredients

5. Mix in chocolate and seeds

6. Divide into 20 balls

7. Bake 3 inches apart on baking trays for abut 12-14 minutes. Let cool. Enjoy