Buttermilk Biscuits with Cardamom Butter & Blueberry Jam

Buttermilk Biscuits with Cardamom Butter & Blueberry Jam
Yields 12
  1. 18.35 ounces all purpose flour
  2. 0.4 ounces kosher salt
  3. 0.3 ounces granulated sugar
  4. 0.05 ounces baking soda
  5. 0.4 ounces baking powder
  6. 8 ounces unsalted butter, cold and cubed
  7. 8 ounces buttermilk, cold
Egg Wash
  1. 0.75 ounces eggs
  2. 0.25 ounces heavy cream
  3. Cardamom Butter
  4. 4 ounces unsalted butter, room temp.
  5. Kosher salt – to taste
  6. Cardamom – to taste
Blueberry Jam
  1. 9 oz frozen blueberries
  2. 2 ounces granulated sugar
  3. 0.35 ounces cornstarch
  4. 0.1 ounces vanilla bean paste
  5. ½ lime
For the biscuits
  1. Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square.
  2. Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together.
  3. Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown.
For the cardamom butter
  1. Method: Stir together all ingredients. Adjust seasoning of salt and cardamom.
For the blueberry jam
  1. Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest.
Adapted from Bon Appetit
Adapted from Bon Appetit
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  1. ¼ teaspoon black pepper (from whole peppercorns, if possible)
  2. ¼ teaspoon cloves (from whole cloves, if possible)
  3. ¼ teaspoon cardamom (from whole cardamom seeds, if possible)
  4. 1 teaspoon cinnamon (from a cinnamon stick, if possible)
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 3 large eggs
  10. 1 egg yolk
  11. 1 cup sour cream
  12. 1 ½ sticks (6 oz.) butter, room temperature
  13. 1 cup sugar
  14. ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces)
  15. 1 ½ teaspoon orange zest (1-2 oranges)
  16. ½ cup bourbon
  17. 1 ½ tablespoons sugar
  18. ¾ cup powdered sugar
  19. 5 teaspoons orange juice (from zested oranges above)
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan.
  2. If using whole spices, grind and measure out specified amounts.
  3. Whisk the flour with the baking powder, baking soda, salt and spices in a small bowl. In another small bowl, whisk the 3 eggs, one yolk and sour cream together. Cream the butter and sugar together until light and fluffy. Add the ginger and the orange zest. Beat the flour and egg mixture, alternating between the two, into the butter mixture. Spoon the batter into the prepared pan (about ¾ way up the sides). Bake for about 40 min, until a tester comes out clean. Remove to rack and cool in the pan for 10 min.
  4. While the cake cools, simmer the bourbon and 1 ½ tablespoons of sugar in a small pot for about 4 min. It should reduce to about 1/3 cup.
  5. While the cake is still in the pan, brush half the bourbon mixture onto the exposed surface with a pastry brush. Let the syrup soak in for a few min. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.
  6. Once the cake is cooled, mix the sugar with the orange juice and drizzle randomly over the cake.
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Pumpkin Dessert Squares

Pumpkin Dessert Squares
Yields 24
  1. 1 package yellow cake mix; set aside 1/2 cup
  2. ½ cup butter, melted
  3. 3 eggs, large
  4. 1 jar of Muirhead Pecan Pumpkin Butter
  5. 2 tablespoon milk
  6. ½ cup flour
  7. ¼ cup sugar
  8. ¼ cup butter, softened
  9. 1 teaspoon cinnamon
  1. Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan.
  2. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2” squares.
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Apple Pie Bars by Ina Garten

Apple Pie Bars
Yields 12
For the Crust
  1. 1 pound (4 sticks) unsalted butter, at room temperature
  2. ¾ cup granulated sugar
  3. ½ cup light brown sugar, lightly packed
  4. 2 teaspoons pure vanilla extract
  5. 4 cups all-purpose flour
  6. 1½ teaspoons kosher salt
  7. ½ cup chopped walnuts
  8. 1 teaspoon ground cinnamon
For the Apple Filling
  1. 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  2. 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  3. 2 tablespoons freshly squeezed lemon juice
  4. ¼ cup granulated sugar
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. 4 tablespoons (½ stick) unsalted butter
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Adapted from Courtesy of Cooking For Jeffrey
Adapted from Courtesy of Cooking For Jeffrey
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Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)
Serves 12
For the carrot cake
  1. 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
  2. 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
  3. 3 large eggs
  4. 1 3/4 cups (360g) sugar
  5. 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon fine sea salt
For the ganache glaze
  1. 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
  2. 1 teaspoon honey
  3. 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
  1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
  2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
  3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
  4. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
  5. Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
  1. In our version, we added the zest of one orange to the cake batter.
Adapted from Food52 Genius Recipes
Adapted from Food52 Genius Recipes
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Apple Tart

Apple Tart
Yields 6
  1. 1 sheet (7.5 oz) ready-to-bake puff pastry
  2. 4-5 tart green apples, such as Granny Smith
  3. 1 lemon for juice
  4. 1 teaspoon ground cinnamon
  5. 4-5 ounces apricot jam for glaze
  1. Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees.
  2. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples.
  3. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes.
  4. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm.
  1. Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough.
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Chai Matcha Snickerdoodle Cookies

Chai Matcha Snickerdoodle Cookies
From 10th Avenue Tea
  1. 8 tablespoons unsalted butter, softened
  2. 1 ½ cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. ¼ cup milk
  6. 3 cup flour
  7. ¾ teaspoon baking soda
  8. 1 teaspoon cream of tartar
  9. ½ teaspoon salt
  10. ½ teaspoon ground nutmeg
  11. 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
Sugar topping
  1. 3 tablespoons sugar
  2. 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
  1. Beat the butter and 1 ½ cup of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 min. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients and then stir into the butter/sugar mixture. Chill dough for 2 hours.
  2. Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  3. Shape dough into walnut sized balls, about 1 ¼” in diameter. Mix together remaining 3 tablespoons of sugar and 1 teaspoon of Chai Tea Matcha powder in a bowl. Dip tops of cookie balls in the sugar/chai mixture. Place balls 3” apart on the prepared baking sheets. Bake the cookies for about 10-12 min. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, they will firm up.
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Croissant Baked French Toast

Croissant Baked French Toast
Serves 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 6 butter croissants, cut into 2cm-thick slices
  2. 8 large eggs
  3. 2 cups cream
  4. 1 cup milk
  5. 2 Tablespoons granulated sugar
  6. 1 Teaspoon vanilla extract
  7. ¼ Teaspoon ground cinnamon
  8. ¼ Teaspoon ground nutmeg
  9. Salt
  10. Optional: berries, carmelized bananas or apples (see note below)
  1. Preheat the oven to 180ºC.
  2. Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread.
  3. In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
  4. Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown.
  5. Spoon optional berries, carmelized bananas or apples* onto each dessert and dust with icing sugar before serving.
  1. For carmelized bananas or apples, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the sliced bananas or diced apples and stir through for 5 minutes until caramelized.
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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
  1. 1 pound fresh rhubarb, chopped
  2. 1 pound fresh strawberries, chopped
  3. 1/2 cup packed brown sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon juice
  6. 1 cup quick cooking oats
  7. 1/2 cup butter, softened
  8. 1/4 teaspoon salt
  9. 1/4 cup slivered almonds
  10. Freshly whipped cream or ice cream to top
  1. Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter.
  2. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  3. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly.
  4. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes.
  5. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream.
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Buttermilk Biscuits

Buttermilk Biscuits
  1. 2 cups flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. ½ teaspoon cream of tartar
  5. 1 tablespoon sugar
  6. 1 stick butter
  7. 2/3 cup buttermilk
  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar.
  3. Using a box grater or hand-held grater, grate the butter into the flour mixture. Alternately, use a fork, your fingers, or a pastry cutter to mix the butter into the flour mixture. Combine until the mixture resembles coarse meal.
  4. Make a well in the center and add the buttermilk, combining until just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick.
  5. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used.
  6. Brush biscuits with heavy cream and bake until golden brown, 10-12 minutes.
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