Cheese Danish

INGREDIENTS

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1 tablespoon water, for egg wash

DIRECTIONS

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

INA GARTEN

Sour Cream Coffee Cake

Ingredients

12 tbsp (1 1/2 sticks) unsalted butter at room temp

1 1/2 cups granulated sugar

3 extra large eggs at room temp

1 1/2 tsp pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self rising)

2 tsp baking powder

1/2 tsp baking soda 

1/2 tsp kosher salt 

For the streusel:

3/4 cup light brown sugar, packed

1/2 cup flour

1 1/2 tsp cinnamon

1/4 tsp kosher salt

3 tbsp cold unsalted butter, cut in pieces

3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners sugar

2 tbsp real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Ina Garten

Blueberry Coffee Cake Muffins

my lil bro ate SIX of these the morning i made them.

 INGREDIENTS

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems
• 
  
• DIRECTIONS
• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

thank you, BAREFOOT CONTESSA

{may result in a lovely purple tongue}

Apple French Toast

Combine in a medium saucepan:
   1/2 cup butter
   1 1/4 cups brown sugar, packed
   1 Tbsp water
      
    -----Heat to boiling, stirring. Pour into 9X13 pan. Cool 20-30 minutes
   
   3-4 Granny Smith apples, peeled
   1/2 c. raisins (optional)


   -----Place sliced apples in pan. Sprinkle with cinnamon (about 1/2 tsp). Slice 1 load french bread into think slices (1 1/2 inches) and arrange in the pan over the apples.


Mix and beat:
   1 1/2 c. milk
   6 eggs
   1 tsp. vanilla


   -----Pour over bread and lightly sprinkle with nutmeg.
   -----Cover with foil and refrigerate overnight. Bake @ 350 for 45 minutes. Remove the foil to lightly brown, about 15 minutes more.


Topping:
   1 c. whipping cream
   1/2 c. powdered sugar
   1 c. sour cream
   1/2 tsp. almond extract


   -----Beat whipping cream until stiff. Add powdered sugar. Fold in sour cream and almond extract.

eat up folks! you will want more, i promise.

*thank you, Emily Copier's mom

Belgian Waffles with Cinnamon Cream Syrup

Waffle Batter:

2 eggs

1 3/4 cup milk
1/2 c. melted butter

2 c. flour

4 tsp. baking powder

1/2 tsp salt

1 T. sugar

---In a large bowl, beat the eggs. Add the rest, beat until smooth. Cook on waffle iron. Do not stir the batter between bakings. Makes 6-9 round waffles.

Syrup:

3 c. sugar

1 1/2 c. light corn syrup

3/4 c. water

1/2 to 3/4 tsp cinnamon

Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute. Cool 5 minutes, then add 1 1/2 cup evaporated milk

Serve warm, refrigerate leftover. To reheat, warm slowly. Makes about 3+ cups.

*serve with fresh whipped cream and berries

Blender Honey Wheat Pancakes

1 cup milk

1 cup uncooked whole wheat

2 eggs

2 Tbsp oil

2 tsp baking powder

2 Tbsp honey (or sugar)

1/2 tsp salt

Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add (switch to low) eggs, oil, baking powder, honey, and salt. Pour on hot griddle.