Peach Upside-Down Cake

Peach Upside-Down Cake

Prep: 10 min.

Bake: 40 min.

Serves: 8

Cost per serving: 86 cents


Ingredients:

-7 Tbsp. unsalted butter, at room temperature

-1/4 cup plus 2/3 cup packed light brown sugar

-2 cups frozen sliced peaches, thawed and patted dry

-1 and 1/4 cups all-purpose flour

-1 tsp. baking powder

-1/2 tsp. baking soda

-1 tsp. cinnamon

-Pinch of salt

-1 large egg

-1 tsp. vanilla extract

-3/4 cup buttermilk


Steps:

1. Preheat oven to 350 degrees. Melt 3 Tbsp. butter in a small pan over low heat. Sprinkle in 1/4 cup brown sugar; stir until smooth. Spread evenly in a 9-inch round cake pan. Arrange peaches in a single layer over mixture.

2. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using a mixer on medium-high, cream 4 Tbsp. butter and 2/3 cup brown sugar until light, about 3 minutes. Beat in egg and vanilla. Scrape down bowl. Add 1/3 of flour mixture; mix on low speed until just combined. Mix in 1/2 of buttermilk, then another 1/3 of flour mixture. Repeat with remaining buttermilk and flour.

3. Spread batter gently over peaches. Bake until a toothpick comes out clean, 35 to 40 minutes. Let cool for 5 minutes, invert onto a plate.

Per serving:
279 Cal., 11g fat (7g Sat.), 55mg Chol., 1g Fiber, 4g Pro., 42g Carb., 175mg Sod.

Roasted Winter Vegetables

Roasted Winter Vegetables

Prep: 15 min

Cook: 40 min

Serves: 6

Cost per serving: $1.30

Ingredients:

-1 lb. sweet potatoes, peeled, cut into 1-inch pieces

-1 lb. Brussels Sprouts, outer leaves trimmed, cut in half

-1 16-oz. bag frozen pearl onions, thawed, patted dry

-3 cloves garlic, minced

-2 tsp. chopped fresh thyme

-2 tsp. chopped fresh rosemary

-1 tsp. salt

-1/2 tsp. pepper

-3 Tbsp. olive oil


Make it:

-Preheat oven to 400 degrees. Grease a baking sheet. Toss all ingredients in a bowl; spread on sheet in a single layer. Roast until tender, 35 to 40 minutes, stirring twice.

Per serving:
184 Cal., 7g Fat (1g Sat.), 0mg Chol., 7g Fiber, 5g Pro., 28g Carb.,449mg Sod.

Chocolate Hamantaschen Recipe

Chocolate Hamantaschen Cookies


Active Time: 1 hr.

Total Time: 3 hr. 50 min.

Makes: 50 cookies

Note: These cookies can be stored at room temperature for up to a week.


Ingredients:

-4 cups all-purpose flour, plus more for dusting

-1 and a half tablespoons baking powder

-3/4 teaspoon coarse salt

-2 sticks unsalted butter, room temperature

-1 and a half cups sugar

-2 teaspoons finely grated orange zest (from 1 orange)

-1 teaspoon pure vanilla extract

-3 large eggs

-10 ounces semisweet chocolate; 3 ounces very finely chopped, 7 ounces coarsely chopped


Steps:

1. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and vanilla, then add 2 eggs, one at a time, scraping down bowl as necessary.

2. Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour and up to 3 days.

3. On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 and 3/4 inch round cutter, cut out circles; place on parchment-lined baking sheet. Gather scraps, chill, and repeat.

4. Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon coarsely chopped chocolate in center of each circle. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees with rack in center.

5. Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.

Pizza Dough Recipe

Basic Pizza Dough

Active Time: 1 hr. 30 min.

Total Time: 3 hr., plus rising time

Makes: Enough for three 9-by-13-inch pizza's

Note: This recipe is for a long, slow refrigerated rise. For a quicker rise, you can leave the dough in a warm spot for two to three hours, but it will have a slightly compromised texture and flavor.

Ingredients:

-4 cups unbleached bread flour, plus more for dusting

-1 and a half teaspoons instant dry yeast

-1 and three fourth cups filtered or bottled water, room temperature

-2 and one fourth teaspoons coarse salt

-1 tablespoon extra-virgin olive oil, plus more for brushing and bowl


Steps:

1. In a large bowl, whisk together flour and yeast. Slowly add water, mixing with a wooden spoon until incorporated. Stir in salt and oil. (The dough will be lumpy and raggedy) Brush with oil. Cover bowl with a dry kitchen towel and let rest 1 hour.

2. Turn out dough onto a floured surface and pat with flour. (Flour hands while you work.) Holding two opposite sides, pull dough until about 1 foot long, then fold back onto itself and pinch ends together. Repeat 4 more times, rotating dough each time to stretch alternate sides, until it feels smooth.

3. Place dough in a well-oiled large bowl; brush with oil. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, at least 24 hours and up to 48 hours.

4. Turn out dough onto floured surface. Cut into 3 equal parts; form into balls. Brush with oil; cover. Let rest 1 hour.

5. Place dough on fists and use knuckles to begin stretching dough rom middle, rotating it slightly as you work. Set on surface and continue to stretch from all sides to form a rough 10-by-14-inch rectangle.

6. Transfer dough to a lightly oiled 9-by-13-inch rimmed baking sheet. Pull edges to fill pan. Add desired toppings and bake.

Roasted Chicken Noodle Soup Recipe

 



Roasted Chicken Noodle Soup

Yield: 6 Servings


Ingredients:

-2 tsp. olive oil

-2 cups sliced carrots

-1 cup thinly sliced celery

-1 cup chopped onion

-1 clove garlic, minced

-1 tsp oregano leaves

-1/2 tsp thyme leaves

-1 bay leaf

-4 cups chicken stock

-1 cup uncooked egg noodles

-2 cups shredded roasted chicken


Directions:

Heat oil in a large saucepot on medium heat. Add carrots, celery, onion, garlic, oregano, thyme, and bay leaf. Cook and stir 5 minutes or until vegetables soften.

Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Season to taste, as desired. Remove bay leaf before serving.

French Macaron Recipe

French Macarons


Active Time: 30 min.

Total Time: 2 hr., plus refrigeration time

Makes: 20 to 25 sandwich cookies



Ingredients for cookie: (Check what filling you'd like to make before baking, some include additional ingredients for cookies.)


-2/3 cup sliced blanched almonds (71 grams)

-1 cup confectioners' sugar (117 grams)

-2 large egg whites, room temperature

-1/4 cup granulated sugar (53 grams)




Step 1: Grind almonds
-Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.


Step 2: Sift dry ingredients
-Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remain in sieve.


Step 3: Whip egg whites
-Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.


Step 4: Customize meringue
-The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring if desired, and beat on highest speed 30 seconds.


Step 5: Fold in almond mixture
-Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.


Step 6: Prepare to pipe
-Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.


Step 7: Form rounds
-With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.


Step 8: Bake, fill, and refrigerate
-Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling (recipes below) on flat sides of half of cookies; top with remaining cookie half. Wrap in plastic and refrigerate.



Filling Recipes:


-Toasted Hazelnut and Chocolate


Cookies:
- Substitute toasted skinned hazelnuts for almonds.
Filling:
-Heat 1/4 cup heavy cream in a saucepan until bubble begin to form. Add 1 and a half ounces finely chopped bittersweet chocolate and 1/2 tablespoon unsalted butter; stir to combine. Stir in 3 tablespoons store bought chocolate-hazelnut spread. Let cool until thick and spreadable.

(Best eaten after 1 to 2 days of refrigeration.)

-Chocolate Mint


Cookies:
-Add 1/4 teaspoon peppermint extract and 2 drops leaf-green gel-paste food coloring. Finely grate bittersweet chocolate over half of unbaked cookie rounds.

Filling:
-Heat 1/4 cup heavy cream in a saucepan until bubbles begin to form. Add 1 and a half ounces finely chopped bittersweet chocolate and 1/2 tablespoon unsalted butter; stir to combine. Let cool until thick and spreadable.

(Best eaten after 1 to 2 days of refrigeration.)


-Espresso


Cookies:
-Add 1/2 teaspoon instant-espresso powder. Sift more powder over half of unbaked cookie rounds. If you want mocha espresso, substitute the confectioners' sugar in cookie recipe with 1/4 cup unsweetened cocoa powder.

Filling:
-Dissolve 1/4 teaspoon instant-espresso powder n 1/4 teaspoon hot water; mix into 2/3 cup Swiss meringue buttercream. (for the recipe, go to marthastewart.com/swiss-meringue-buttercream.)

(Best eaten after 3 to 5 days of refrigeration.)


-Vanilla Bean


Cookies:
-Add seeds from 1/2 vanilla bean and one drop copper gel-paste food coloring.


Filling:
-2/3 cup Swiss meringue buttercream (for the recipe, go to marthastewart.com/swiss-meringue-buttercream.).

(Best eaten after 3 to 5 days of refrigeration.)



-Rose Raspberry


Cookies:
-Add 1/4 teaspoon rose water and 3 drops rose-pink gel-paste food coloring.

Filling:
-1/2 cup raspberry jam (with seeds).
(Best eaten after 1 to 2 days of refrigeration.)