White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)

3c (360g) cake flour, sifted

1.75c (350g) sugar

2.5 tsp (12g) baking powder

1/2 tsp (3g) baking soda

1 tsp (6g) fine salt

8 oz (227g) butter, softened

1.25c (284g) buttermilk

5 egg whites

1 Tbsp (14g) vanilla extract

1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.

2. Cut the butter into medium size cubes and add to the dry ingredients.

3. Mix on low speed until the mixture is combined and crumbly.

4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.

5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.

6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.

7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.

Honey Cinnamon Buttercream

7 ea (227g) egg whites

12 oz (340g) honey

16 oz (454g) butter

salt

vanilla

cinnamon

1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.

2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).

3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.

4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.

5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.

6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)

7. Finish with salt, vanilla, and cinnamon to taste.

Blueberry Muffins (yield: 6 large or 12 standard muffins)

2 1/4 c (315g) AP flour

3/4 c (150g) sugar

1/4 c (53g) brown sugar

2.5 tsp (12g) baking powder

1 tsp (6g) fine salt

2 eggs

1/3 c (66g) vegetable oil

4 oz (57g) butter, melted

3/4 c (170g) whole milk

1 tsp (5g) vanilla extract

1 1/4 c (205g) fresh or frozen blueberries

1. Mix all the dry ingredients together in a bowl.

2. In a separate bowl, whisk all the wet ingredients together until combined.

3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok.

4. Gently fold in the blueberries.

5. Divide between 6 large muffins or 12 standard size muffins.

6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding).

7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.

Biscuits (yield: 1 dozen biscuits)

3 c (420g) AP flour

1 tbsp (12g) baking powder

1/2 tsp (3g) baking soda

1 tsp (6g) fine salt

2 tsp (9g) sugar

8 oz (227g) butter, cut in cubes

2 oz (57g) butter, melted

1.25 c (284g) buttermilk

1. Mix together the dry ingredients.

2. Using a pastry cutter or your fingertips, incorporate the butter into the dry ingredients. If working with room temperature butter, work the butter until the mixture is coarse and the pieces of butter are small cubes. If working with cold butter, press the cubes of butter into flat sheets.

3. Create a well in the center of the mixture and add the buttermilk. Mix until a dough comes together.

4. Pat the dough out onto a lightly floured cutting board. Fold the dough into thirds, rotate the dough 90 degrees, pat out into a rectangle and fold in thirds again. Repeat the patting out and folding two more times for a total of four folds.

5. Pat the dough out into a rectangle about 1/2-3/4in (12-19mm) and cut into 12 biscuits.

6. Place the dough onto a parchment lined sheet and brush the tops with melted butter.

7. Bake at 400F (205C) for 15-20 min or until golden on the top.

8. Immediately upon removing the biscuits from the oven, brush again with melted butter.

Brioche Donuts (yield: 12 - 18 donuts)

1/2 c (113g) whole milk

1/4 c (57g) water

2.25 tsp (7g) instant yeast

3.5 c (490g) bread flour

1/3 c (67g) sugar

4 eggs

2 tsp (12g) fine salt

8 oz (113g) butter, softened

1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.

2. Mix the dough on low speed until it comes together.

3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).

4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.

5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.

6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).

7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.

8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.

9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.

10. Let the dough rise roughly 1 hour or until fully proofed.

11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.

12. Remove from the oil and let drain on paper towels before filling.

Vanilla Pastry Cream

12 oz (341g) milk

2 tbsp (25g) sugar

1/2 tsp (3g) fine salt

4 egg yolks

3 tbsp (21g) cornstarch

1/4 c (50g) sugar

1 oz (28g) butter

1 tsp vanilla

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.

2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.

3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.

4. Return everything to the pot and cook on medium heat until thickened.

5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.

7. Stir with spatula to loosen when ready to use.

Crunchy Shell

1c (200g) sugar

1/4 c water

1. Mix the sugar and water in a medium size pot and set over medium heat.

2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.

Dark Chocolate Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream

1/3 c (67g) sugar

1/2 tsp (3g) fine salt

3 oz (85g) dark chocolate, chopped fine

5 egg yolks

1 tsp vanilla extract

sugar for topping

1. Heat heavy cream, sugar, and salt over medium heat until it comes just below a boil. Remove from the heat and pour over the finely chopped dark chocolate.

2. Let the chocolate and cream sit for a minute and then stir until homogenous.

3. Let the chocolate mixture cool for two minutes so that it does not cook the egg yolks once added. Add the egg yolks while stirring continuously.

5. Finish with the vanilla.

6. Strain and divide between 6 ramekins set in a 13in x 9in baking pan.

7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.

8. Bake for 25 minutes or until the custard wobbles slightly in the center when tapped.

9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.

10. Top with a thin layer of sugar and brulee.

Strawberry and Chocolate Cream Puffs (yield: 2 dz)

Choux:

3.5 oz (100g) water

3.5 oz (100g) milk

3.5 oz (100g) butter

1 tsp salt

3/4 c (100g) AP flour

4 eggs

1. Bring milk, water, butter, and salt to a boil.

2. Turn off the heat and add flour all at once. Stir until the dough comes together.

3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.

4. Transfer to another bowl and let cool for at least two minutes.

5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.

6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

Craquelin:

2/3 c (140g) brown sugar

1 c (140g) AP flour

5 oz (140g) butter, softened

red food coloring

1. Mix all ingredients together until a dough forms.

2. Roll the dough between sheets of parchment paper and freeze.

3. Cut circles just bigger than the diameter of the cream puffs and place on top.

Strawberry Whipped Cream:

2 c (454g) heavy cream

2 Tbsp (14g) powdered sugar

1.2 oz (34g) freeze dried strawberries

2 tsp vanilla extract

1. Add freeze dried strawberries and powdered sugar to the food processor and mix until a fine powder.

2. Add the heavy cream and vanilla and process until thick

Dark Chocolate Ganache:

1 c (227g) heavy cream

8 oz (227g) dark chocolate, chopped

1. Heat the heavy cream over medium heat until it comes to just below a boil.

2. Add the hot cream to the dark chocolate and let sit for two minutes.

3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.

Confetti Cake (yield: 1 8-in round cake)

Confetti Cake

3 eggs, room temp

2 1/4 c (450g) sugar

8 oz (227g) butter, melted and cooled

1/4 c (50g) vegetable oil

3.5 c (420g) cake flour, sifted

1.5 tsp (6g) baking powder

1 tsp (6g) fine salt

1.5 c (341g) milk, room temp

1 tsp clear vanilla extract

1/2 tsp almond extract

1/2 c (90g) rainbow sprinkles

1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.

2. Stream in the melted and cooled butter and oil while mixing on medium speed.

3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.

4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.

5. Add the rainbow sprinkles and mix in by hand.

6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.

7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.

8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.

Frosting

8 oz (227g) butter, softened

4 oz (113g) cream cheese, softened

4 c (454g) powdered sugar, sifted

1 tsp (6g) fine salt

2 Tbsp (28g) heavy cream

1 tsp clear vanilla extract

1. Mix together the butter and cream cheese until fluffy and lightened in color.

2. Add the powdered sugar in 3-4 additions.

3. Mix in the salt, heavy cream, and clear vanilla extract.

Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.

Butterscotch Chocolate Chip Cookies (yield: 2 dozen)

Butterscotch

4 oz (113g) butter

1/2 c (107g) dark brown sugar

1 tsp (6g) fine salt

1. Add butter, dark brown sugar, and salt to a pot over medium heat.

2. Whisk continuously until the mixture thickens and reaches 300F (150C)

3. Spread onto a lined sheet pan and let cool and harden.

4. Once cool, break into small pieces.

Toasted Milk Powder

1/2 c (56) nonfat dried milk

1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.

Butterscotch Chocolate Chip Cookies

10 oz (283g) butter, softened

1 c (200g) sugar

1 c (213g) dark brown sugar

2 Tbsp (14g) toasted milk powder

2 eggs

1 tsp vanilla extract

3.25 c (455g) AP flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp (6g) fine salt

12 oz (340g) milk chocolate, chopped

butterscotch from above

1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.

2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.

3. Mix in the dry ingredients on low speed just until there is no visible dry flour.

4. Add the chopped milk chocolate and butterscotch from above.

5. Cover and refrigerate the dough for at least two hours.

6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.

Banana Bread (yield: 1 9in x 5in loaf)

1 c (227g) bananas, very ripe and mashed

1/4 c (57g) buttermilk

2 eggs

1/2 c (100g) vegetable oil

1 tsp vanilla extract

3/4 c (150g) sugar

1/4 c (53g) brown sugar

1.75 c (245g) AP flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 c (59g) mini chocolate chips

1. Mash very ripe bananas until smooth. In the same bowl with the bananas, whisk together the remaining wet ingredients and the sugars.

2. Add the flour, baking powder, baking soda, and salt to wet ingredients and stir just until you can't see any streaks of dry flour.

3. Mix in the mini chocolate chips.

4. Pour into a greased 9in x 5in loaf pan and bake at 350F (177C) for 60-70 min or until a toothpick inserted in the center comes out with wet crumbs and the internal temperature reaches 200-206F (93-97C).

Orange Almond Bundt Cake (yield: 1 12-cup (2.8 L) bundt)

Cake:

7 oz (200g) almond paste

10 oz (284g) butter, softened

3/4 c (150g) sugar

orange zest from 1 navel orange (about 2 Tbsp)

5 egg yolks

2.5 c (350g) AP flour

1 Tbsp (12g) baking powder

1 tsp (6g) fine salt

2/3 c (151g) whole milk

2 tsp vanilla extract

1 tsp almond extract

5 egg whites

3/4 c (150g) sugar

1. Mix almond paste and butter together on low speed until smooth.

2. Add the sugar and orange zest and cream together until fluffy and lightened in color.

3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.

4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.

5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.

6. Add egg whites to a mixing bowl and mix on medium speed until frothy.

7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.

8. Whisk the meringue until it reaches medium to stiff peaks.

9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup (2.8L) bundt pan.

10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.

Glaze:

2 c (227g) powdered sugar, sifted

1/4 tsp fine salt

orange juice from 1 navel orange (about 1/4 c (57g))

2 Tbsp (43g) apricot jam

1. Sift together the powdered sugar and salt to remove any clumps.

2. Slowly add the orange juice, whisking until smooth.

3. Finish with apricot jam and whisk until combined.

Assembly

1. Let the cake cool for 10 minutes before unmolding onto a wire rack.

2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.

3. Let cool completely.

Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream

2 Tbsp (10g) ground coffee

1/2 tsp fine salt

1/2 c (100g) sugar

4 egg yolks

1 tsp vanilla extract

sugar for topping

1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.

2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.

3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.

4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.

5. Finish with the vanilla.

6. Divide between 6 ramekins set in a 13in x 9in baking pan.

7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.

8. Bake for 25 minutes or until the custard wobbles slightly when tapped.

9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.

10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.

Dutch butter cake - boterkoek (yield: 1 9-in round cake)

3/4 c (150g) sugar

10 oz (283g) butter, softened

2 c (280g) AP flour

1/2 tsp fine salt

butter and sugar to prep the pan

1 egg yolk

1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes).

2. Add the flour and salt and mix just until the dough comes together.

3. Wrap dough in plastic wrap and refrigerate for 1 hour.

4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar.

5. Once 1 hour is up, press the dough into the cake pan and smooth the top.

6. Brush with the egg yolk and refrigerate for another 30 minutes.

7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork.

8. Bake at 400F for 20 minutes or until golden brown.

Blonde Hot Chocolate and Dark Chocolate Marshmallows

Dark Chocolate Marshmallows

3 packets (21g) gelatin

4 oz (113g) water

1 c (312g) corn syrup

1.5 c (300g) sugar

4 oz (113g) water

1/2 c (43g) Dutch process cocoa powder, sifted

2 tsp vanilla

1 tsp salt

powdered sugar & cornstarch when cutting

1. Mix the gelatin and first 4oz of water and set aside for 15 minutes.

2. Heat the corn syrup, sugar, and second 4 oz of water to 240F (116C).

3. Pour the hot syrup into the bowl of a mixer and let cool to 210F (99C).

4. Melt the gelatin over a hot water bath.

5. Whisk the sugar mixture on medium speed and add gelatin. Increase the speed to high. Mix until aerated and fluffy (about 6 minutes)

6. Add the cocoa powder, vanilla, and salt and mix until homogeneous.

7. Prepare a 9in x 9in baking pan with non-stick spray and pour in the marshmallow mix. Let sit for at least 4 hours and preferably overnight.

8. Make a mix of equal parts powdered sugar and cornstarch and dust your cutting board, knife, and the marshmallows before and after cutting.

Blonde Hot Chocolate

8 oz (227g) white chocolate

1/4 c (50g) sugar

1/2 c (113g) heavy cream

2.5 c (568g) milk

1 tsp vanilla

1 tsp salt

1. Chop white chocolate in small pieces and place on a lined baking sheet.

2. Bake at 250F (121C) for 10 minutes. Remove from the oven and stir.

3. Repeat the baking and stirring every 10 minutes until the white chocolate is a dark blonde color (about 50-70 minutes).

4. Let the chocolate cool and solidify.

5. Caramelize sugar in a medium pot until a dark mahogany color. Slowly add cream while stirring constantly.

6. Mix in the milk and blonde chocolate. Heat while stirring constantly until the chocolate is melted and the mixture is hot.

7. Finish with the vanilla and salt.

Challah (yield: 1 550g/1.2 lb loaf)

1/2 c (113g) water, warm

1.5 tsp (4.5g) instant yeast

2.25 c (315g) bread flour

2 Tbsp (25g) sugar

1 tsp (6g) fine salt

2 Tbsp (25g) oil

1 egg

1 egg yolk

extra egg for the egg wash

1. Stir together the warm water and yeast and leave alone for a minute to let the yeast dissolve.

2. Add all the remaining ingredients and mix until the dough comes together.

3. Knead the dough until it has reached full gluten development.

4. Add the dough to a greased bowl, cover, and let rise until doubled in size (about 1.5 - 2 hrs).

5. Deflate the dough and divide into six equal pieces (roughly 90g each).

6. Roll each piece into a rough cylinder, cover, and let rest for 10 minutes.

7. Roll each cylinder so that it is larger in the middle and tapered on the ends.

8. Braid the challah.

9. Brush with oil to prevent the dough from drying and developing a skin. Let rise until a slight indent in the dough springs back slowly and halfway (about 1.5 - 2 hrs)

10. Brush with egg wash and bake at 375F for 25-30 min or golden brown.

Soft Ginger Sugar Cookies (yield: 2 dz cookies)

12 oz (341g) butter, softened

2 c (400g) sugar

2 eggs

1 tsp vanilla extract

3 c (420g) AP flour

1 tsp baking powder

1 tsp salt

3/4 c (138g) candied ginger, sliced

sugar + ginger powder for rolling

1. Cream the butter and sugar on medium speed until fluffy and lightened in color, about 4-6 minutes.

2. Add the eggs and vanilla and mix until combined.

3. Mix in the dry ingredients, stopping when no dry flour remains.

4. Gently mix in strips of candied ginger so that the strips stay in medium to large size pieces.

5. Mix roughly 1/2c (100g) granulated sugar and ginger powder to your taste and roll the cookies in this mixture before baking.

6. Bake at 350F for 10-12 minutes or until a light golden brown just around the edges.

maple cinnamon cream puffs (yield: 2 dz)

choux:

3.5 oz (100g) water

3.5 oz (100g) milk

3.5 oz (100g) butter

1 tsp salt

3/4 c (100g) AP flour

4 eggs

1. Bring milk, water, butter, and salt to a boil.

2. Turn off the heat and add flour all at once. Stir until the dough comes together.

3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.

4. Transfer to another bowl and let cool for at least two minutes.

5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.

6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

craquelin:

2/3 c (140g) brown sugar

1 c (140g) AP flour

5 oz (140g) butter, softened

1 tsp cinnamon

1. Mix all ingredients together until a dough forms.

2. Roll the dough between sheets of parchment paper and freeze.

3. Cut circles just bigger than the diameter of the cream puffs and place on top.

maple cinnamon cream

2 c (454g) heavy cream

1/3 c (104g) maple syrup

2 tsp cinnamon

1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides

Double Chocolate Blondies (yield: 13in x 9in pan)

1.5 c (320g) brown sugar

6 oz (170g) butter, melted

2 tbsp (14g) milk powder, toasted

2 eggs

1 Tbsp vanilla

1.5 c (210g) AP flour

1 tsp baking powder

2 tsp salt

4 oz (113g) milk chocolate, chopped

4 oz (113g) dark chocolate, chopped

1. Combine brown sugar, melted butter, and toasted milk powder.

2. Add the eggs and vanilla and mix until fully incorporated.

3. Add in the flour, baking powder, and salt, mixing just until no dry flour remains.

4. Fold in the chopped chocolate and spread into a 13in x 9in pan or quarter sheet pan lined with parchment paper.

5. Bake at 350F for 18-23 minutes or until golden brown.

Toasted Milk Powder

1. Spread milk powder in a thin layer on a baking sheet lined with parchment.

2. Bake at 300F for 5-10 min or until a light golden color.

3 Flavors of Caramel (yield: 1.25 c each)

Vanilla Caramel

1 c (227g) heavy cream

1 c (200g) sugar

water

2.5 oz (71g) butter

1 tsp salt

1 tsp vanilla

1. Heat heavy cream until just below a boil. Set aside.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.

3. Heat until the sugar reaches a dark amber color.

4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter, salt, and vanilla, and mix until homogeneous.

Mocha Caramel

1 c (227g) heavy cream

2 Tbsp (12g) coffee

1 c (200g) sugar

water

1.5 oz (43g) butter

1 oz (28g) unsweetened chocolate

1 tsp salt

1 tsp vanilla

1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.

4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.

Gingerbread Caramel

1 c (227g) heavy cream

1 cinnamon stick

4-6 allspice berries

4-6 whole cloves

2 tsp ground ginger

1/2 tsp nutmeg

1 c (200g) sugar

water

2.5 oz (71g) butter

1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.

4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter and mix until homogeneous.

Apple Almond Turnovers (yield: 8 turnovers)

Rough Puff Pastry:

2 1/4 c (315g) AP flour

1 tsp salt

2/3 c (151g) water, cold

8 oz (227g) butter, cold and cubed

1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour.

2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min.

3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min.

4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.

Apple Filling

2 granny smith apples

2 honeycrisp apples

2 oz (57g) butter

1/3 c (71g) brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/3 c (76g) water

2 Tbsp (14g) cornstarch

1. Peel and cut apples into small cubes. Add to a pot with the melted butter and cook for 2 minutes.

2. Add the brown sugar and spices and cook for another minute or two.

3. Whisk together water and cornstarch and add to the apples. Cook until thickened.

Almond Filling

4 oz (113g) butter

1 c (113g) powdered sugar

1 egg

1/2 tsp almond extract

1.25 c (120g) almond flour

1/4 c (35g) AP flour

1. Mix butter and powdered sugar together. Add the egg and almond extract and mix.

2. Mix in the almond flour and flour until smooth.

Egg Wash

1 egg

1 egg yolk

Simple Syrup

1/2 c (100g) sugar

1/2 c (113g) water

Assembly

1. Roll dough into a roughly 20in x 10in rectangle. Cut into 8 equal size squares and refrigerate the others while working with each one.

2. Roll each square a little more and arrange in a diamond. Egg wash the edges, pipe the almond filling, and fill with apples.

3. Fold the top corner down and seal the edges. Repeat with all turnovers.

4. Cut slits in the top of each turnover and egg wash.

5. Bake at 400F for 45 min or until golden brown.

6. Immediately after removing from the oven, brush with simple syrup and sprinkle coarse sugar.

Pumpkin Cheesecake (yield: 1 9-in round)

Cheesecake:

16 oz (454g) cream cheese, softened

1 c (213g) brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1 c (227g) pumpkin puree

3 eggs

2/3 c (151g) heavy cream

1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.

2. Add the pumpkin and mix until smooth.

3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.

4. Pour in the heavy cream and mix until homogeneous.

Crust:

8.8 oz (250g) cookies

3 oz (85g) butter, melted

1. Grind cookies into a powder. Add melted butter and mix.

Assembly:

1. Press the crust into a 9-in round cake pan.

2. Place the cake pan in a roasting pan or any larger pan.

3. Fill the cake pan with the cheesecake mixture.

4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.

5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.

6. Let cool overnight before removing from the pan.

Cream Cheese Icing:

8 oz (227g) cream cheese, softened

4 oz (113g) butter, softened

1 c (113g) powdered sugar, sifted

1 tsp vanilla

1. Mix cream cheese and butter until smooth.

2. Add the powdered sugar and vanilla and mix until combined.

Pimlico Cake (yield: 1 6-in round cake; do the recipe x1.5 for an 8-in cake)

Chiffon Cake:

1 c + 2 Tbsp (140g) cake flour, sifted

1 tsp (4g) baking powder

1/2 tsp salt

1/2 c (100g) sugar

1/3 c (67g) vegetable oil

4 egg yolks

1/3 c (75g) water

1 tsp (5g) vanilla extract

4 egg whites

pinch of cream of tartar

1/3 c (67g) sugar

1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.

2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.

3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.

4. Gently fold the meringue into first mixture.

5. Evenly distribute the cake batter between two 6-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)

6. Bake at 350F for 25-30min or until golden brown and a toothpick comes out clean.

7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.

Vanilla Pastry Cream

10 oz (283g) milk

2 tbsp (25g) sugar

1/2 tsp salt

4 egg yolks

3 tbsp (21g) cornstarch

1/4 c (50g) sugar

1 oz (28g) butter

1 tsp vanilla

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.

2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.

3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.

4. Return everything to the pot and cook on medium heat until thickened.

5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.

7. Stir with spatula to loosen when ready to use.

Dark Chocolate Ganache:

1 c (227g) heavy cream

8 oz (227g) dark chocolate, chopped

1. Heat the heavy cream over medium heat until it comes to just below a boil.

2. Add the hot cream to the dark chocolate and let sit for two minutes.

3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.

Assembly

1. Run a paring knife around the edge of the cake pans and remove the cakes. Once cool, cut the cakes in half.

2. Stack the cake layers, alternating with roughly one third of the pastry cream.

3. Use a little pastry cream to smooth the edges and seal the crumbs on the top and sides of the cake.

4. After the ganache has cooled and thickened slightly, pour on top and and swirl, letting some of the ganache drip down the sides of the cake.