Ingredients

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon sugar
• Pinch of nutmeg
• 4 tablespoons butter
• Syrup, preserves, confectioners’ sugar or cinnamon sugar

Preparation

Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.

New York Times

Ingredients

for the glaze

• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 8 ounces powdered sugar, about 2 cups

for the bonut

• 2 quarts peanut oil
• 12 ounces all-purpose flour, plus an additional 1/2 cup for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 ounce unsalted butter, chilled
• 2 ounces shortening, chilled
• 1 cup low-fat buttermilk, chilled

Preparation

Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer. Bring the oil to 350 degrees F while you prepare the biscuit dough. Keep an eye on it though as it’s easy to shoot through the target temp. When I get to about 300 degrees F, I back off on the flame a bit.

Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.

Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. You don’t want the fat to melt so work fast and only with your fingertips.

Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon or rubber spatula until the dough just comes together. Then hand-knead in the bowl until all the flour has been taken up.

Turn the dough out onto a lightly floured surface, gently flatten it then fold over book-style, repeating 8-10 times, until the dough is soft and smooth.

Press the dough into a 1-inch-thick round. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 1-inch ring for the center whole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the “holes,” which is why in the end you’ll have more holes than bonuts.

Fry the donuts 3 to 4 at a time, for 1-2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you’ll want to boost the heat and keep an eye on the thermometer.

Remove the golden brown rings-of-wonder to a cooling rack inverted over a paper towel lined half sheet pan and cool for 2 minutes.

Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.

Gently dip one side of each “bonut” into the glaze, give it a twist then lift straight out. Allow the excess to drain off then flip glaze side up on the cooling rig. To glaze the holes (that little center thing you cut out and would never waste), I usually drop them in then lift them out with a dinner fork. Or…just go bobbing for them.

Alton Brown

Ingredients

• 500 mL lukewarm milk
• 16 g yeast
• 180 g granulated sugar
• 1 ½ tsp fine sea salt
• 1 tbsp + 1 tsp ground cardamom (preferably freshly ground)
• 1 egg
• about 1 kg bread flour
• 170 g unsalted butter, at room temperature
• 150 g soft butter
• 6 tbsp granulated sugar
• 1 tbsp + 2 tsp cinnamon
• 1 egg
• pearl sugar, to sprinkle

Preparation

Combine the yeast with some flour and add to the warm milk mixture. Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn’t stick to your hand.

Don’t overwork the dough or you’ll end up with hard rolls. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until double in size.

Meanwhile, mix together the butter, sugar, and cinnamon for the filling. Set aside.

Line four baking sheets with parchment paper.

Punch down the dough and divide into two equally sized portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread half of the filling evenly on top. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut into 15 cylinders and press each point tightly into the center with your index finger.

Place the shaped cinnamon rolls on the baking sheets, spacing them about 5 cm / 2" apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they’re double in size. Repeat with the second batch.

Meanwhile, preheat the oven to 225°C (435°F).

For the egg wash, lightly whisk the egg. Before baking, brush each roll with the egg wash and sprinkle generously with pearl sugar. Bake the rolls on the middle rack for 10 – 15 minutes, or until golden to dark brown in color. When the rolls are done, the bottoms will most probably be dark brown in color; this is totally normal and typical for Nordic cardamom-spiced sweetbread. Repeat with the other sheets of rolls.

The cinnamon rolls are best eaten while still slightly warm or on the same day. However, you can freeze them once baked and warm them up when ready to serve.

My Blue & White Kitchen

Ingredients

• 8 tablespoons of butter
• 1 1/2 cups of flour
• 2 cups of oats [CP: original recipe called for quick-cooking, have used regular]
• 1 cup of sugar
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 2 1/2 teaspoons of cinnamon
• 2 teaspoons of vanilla
• 2 cups of buttermilk
• 4 cups of fruit (stone fruit, berries, etc.)

Preparation

Preheat oven to 350 degrees and place the butter in the bottom of a 9x13 pan. Place the pan in the oven for about 5 minutes or until the butter is melted. While the butter is melting combine the flour, oats, sugar, baking powder, salt, and cinnamon in a bowl. Once the dry ingredients are combined add in the buttermilk and vanilla and stir until combined. Dollop the batter all over butter in the bottom of the pan, do not mix together. Then nestle your fruit into the oatmeal trying to be as even as possible. Its a lot of fruit so it will get a little crowded but just look for an empty spot. Bake for 45 - 50 minutes or until the center of the dish is firm.

Salt and Chocolate

Ingredients

• 1 double-crust pie shell
• 1 1/2 c. frozen chopped spinach or 2 qts. fresh spinach (2 8-oz. bags works well)
• 2 tbsp. olive oil
• 1 onion, chopped
• 1/4 tsp. nutmeg
• 1 tsp. oregano
• 1/2 tsp. salt
• 2 eggs, beaten
• 1-2 c. grated Swiss cheese
• 1 egg yolk for brushing top of pie

Preparation

Preheat oven to 350. If using frozen spinach, thaw and squeeze. If using fresh, cook, drain, dry, and chop. Heat the oil in a frying pan over medium heat. Add onion and cook until tender. In a bowl combine spinach, onion, nutmeg, salt, eggs, and cheese. Mix well. Pour into the pie shell. Arrange the top crust over the filling and crimp the edges. Brush the top with egg yolk if desired. Bake at 350 for 30-40 minutes.

Penzey’s Spices

Ingredients

• ½ cup melted unsalted butter, more for greasing tins
• 2 ½ cups whole wheat flour, preferably pastry flour
• ¾ to 1 cup sugar, depending on sweetness of fruit
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
• 1 egg, beaten
• ½ cup buttermilk

Preparation

Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.

Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Mark Bittman, NYT

Ingredients

• 2 tubes canned cinnamon rolls with icing (one regular and one caramel)
• 2 small apples, gala or honey crisp
• 1/4 cup caramel sauce, optional

Preparation

Preheat oven to 400 degrees F.

Remove cinnamon rolls from the packaging and lightly flour your work surface. Using a rolling pin, roll out each cinnamon roll until flat enough to roll up, about double the original size. Place each cinnamon roll, seam side down, into a pie dish and form a circle. Add two additional circles (depending on your pie pan size), ending with one single cinnamon roll in the middle.

Peel and slice 2 small apples and push slices in between the gaps of each cinnamon roll circle. Cover with tin foil and bake until the cinnamon rolls are nearly cooked through, possibly as long as 30 minutes. Uncover and brown. [CP: This is a tweak to the recipe, which didn’t begin to cook all the way through the first time we made it; we haven’t tried it this way yet. Edit me to add times when we cook it again.]

Meanwhile, spoon regular icing into a microwave-safe bowl and heat in the microwave for 10 seconds or until warm and slightly runny. Drizzle over the warm pie. Repeat with the caramel icing. If you can’t find cinnamon rolls that come with caramel icing, simply combine the regular icing with 1/4 cup caramel sauce and heat in a microwave-safe bowl for 10 seconds as well. Stir to combine and drizzle over the top.

Deliciously Yum

Ingredients

For the dough:

• 1 ¼ cups milk, heated to 110°F
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts canola oil

For the topping:

• 4 ½ cups shredded sweetened coconut
• 22 ounces soft caramels
• 3 tablespoons milk
• 1/2 teaspoon salt

For the chocolate glaze:

• 8 ounces dark chocolate chips
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Preparation

In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.

Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl.

Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.

Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.

Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.

Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes.

Transfer donuts to a wire rack to drain.

Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.

Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water.

Cook, stirring constantly, until the caramels are melted. Remove from heat.

Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.

Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.

Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

Thrillist

Ingredients

• 1 lb thick cut bacon
• 3/4 c. lager
• 1 c. maple syrup
• 2 tbsp. black pepper
• 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist

Ingredients

Fluffy Champagne Pancakes

• 2 large eggs
• 1 cup lowfat buttermilk
• 2 tablespoon canola oil
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 tablespoon granulated sugar
• 1/4 cup champagne (I used Brut)

Smashed Strawberry Syrup

• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/4 teaspoon orange zest
• 1/2 tablespoon fresh-squeezed orange juice
• 1 teaspoon cornstarch
• 3 tablespoons champagne

Preparation

Whisk together the egg, milk, and oil. Set aside.

Sift together the flour, salt, baking powder, and sugar.

Gradually stir the milk/egg mixture into the dry ingredients just until you no longer see any dry flour. It will be a little lumpy - thats okay. Set aside for 15 minutes.

Preheat a griddle to 375 degrees.

For the syrup, combine strawberries, sugar, and orange zest , juice, and cornstarch in a medium saucepan. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover. Remove from heat and stir in the champagne.

As the sauce is simmering, cook the pancakes. Gently fold the champagne into the batter until it’s just incorporated. Drop 1/4 cup of batter onto a greased griddle. Bake on one side until bubbles begin to form, and the edges start to firm. Flip the pancakes and cook until golden (another couple minutes). Repeat with remaining batter. The recipe will make 9 pancakes.

Top pancakes with warm strawberry syrup, and serve with a mimosa (if you like).

Veggie and the Beast