Miso Grilled Cheese

Butter some Dave's Killer bread.
Spread the other side with a fine but even layer of miso.
Top with sharp cheddar.
Add tomatoes, sauteed spinach, a fried egg or caramelized onions, or any combination of those.
Grill as you would a normal grilled cheese.

FUDGE

Chocolate fudge recipe from HERE: http://chowhound.chow.com/topics/749684

CHOCOLATE FUDGE

This is a great chocolate fudge recipe. It can be doubled. Make fudge on a non-humid day.

1 cup heavy cream
2 cups granulated sugar
4 oz. unsweetened chopped chocolate
1/2 stick unsalted butter, 4 tablespoons
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts, optional
1/4 tsp salt

Combine heavy cream, sugar, salt and chopped chocolate in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir. Allow the fuge to cool. When the thermometer reads 110 degrees, sitr fudge with a wooden spoon until creamy and starting to set up. Add the nuts if you want and mix well.

Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

Yield: 1 lb.

This is nice and creamy due to the addtion of heavy cream and extra butter. Be sure to use unsweetened chocolate (but I have to confess I've used 60%+ bittersweet on occasion with good results.)

Honey-Chevre Tarts

Makes 8

Ingredients

All butter pie crust

16 oz. chevre

1/4 cup honey

Thyme

Flaked salt (regular salt will also work)

Divide pastry dough into 8 equal pieces. Flatten each into a round disk, and roll out to about 1/16th of an inch. Sprinkle 2 oz. of chevre over the pastry, leaving 1/2 inch border around the edge of the pastry. Warm honey until it is thin and easy to drizzle. Drizzle 1/2 tablespoon of honey over the chevre on each pastry. Sprinkle thyme and salt over the pastries. Fold edges in, and crimp. Bake in 350˚F oven for about 15 minutes, or until pastry is beginning to brown and cheese is bubbling and browning.

Roast Delicata with Brie and Pecans

Preheat oven to 350˚F.
Quarter two delicata squash (slicing the long way).
Rub squash with salt and oil (preferably grapeseed) until well coated.
Place on baking sheet an bake for 20 minutes.
Flip squash pieces and bake for another 20 minutes, until soft and browning on all sides.
Turn squash so that soft interior is facing up.
Place strips of brie (or other soft cheese) in the hollow.
Sprinkle finely chopped pecans over brie.
Return to oven until brie melts and begins to bubble.
Remove from oven, and let cool briefly.
Drizzle with warm honey or grade A maple syrup. 

Pumpkin Cheesecake Spread

Pumpkin butter (recipe below)
Cream cheese
Gingersnap cookies, rice Cakes, unflavored crackers, or toast

Combine equal parts pumpkin butter and cream cheese. Spread on cookies for an easy dessert, or on crackers, rice cakes, or toast for a snack or appetizer.

Pumpkin Butter

Combine in saucepan: pumpkin puree from 1 small pumpkin (about 4 cups), 1-2 cups brown sugar, 2 tsp cinnamon, 1 tsp cloves, 1/2 tsp nutmeg, 1 tsp vanilla extract, and 1/4 cup orange juice (optional). Heat until hot, and simmer until thick, if necessary. (Some pumpkins will be juicier, and require some cooking before they get thick enough to spread. Others wont require any cooking at all.)

If desired, pour hot pumpkin butter into sterile jars, wipe down rims, and top with new lids. If canned, pumpkin butter can last up to a year. 

Almond-Currant Challah

Dissolve in 1 cup warm (110-115˚F) water:
1 tbsp yeast
Beat in:
1/2 cup vegetable, canola, or grapeseed oil
1 tbsp salt
1/2 cup sugar
5 eggs
*1/4 tsp cinnamon 
*1/4 tsp almond extract
Whisk until thoroughly combined. Then stir in:
6 cups flour
1 cup currants
1 1/2 cups whole almonds, soaked for at least 12 hours
Stir in:
2-3 cups flour
Stir and knead until desired consistency is reached, adding more flour if necessary.
Knead for 10 minutes.
Place Challah dough in greased bowl, cover with a damp towel, and let sit at room temperature for 2-5 hours, or until dough has doubled in size.
When risen, break apart into three sections, and stretch each until it is about 24 inches in length. Braid dough, and place on baking sheet. Cover with damp towel and let rise again for about 1 hour. Preheat oven to 350˚F.
Bake Challah for about 40 minutes, checking every 10 minutes to make sure browning is even. (If not, foil can be used to cover the top, or rack adjustments can be made in the oven).

Serve Challah with butter and honey, or a soft cheese, such as brie.

* = Optional

Coffee Caramel Créme Brûlee Ice Cream

Ingredients:

• 2 cups heavy whipping cream, divided
• 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
• 1 cup sugar, divided
• 1/2 cup water
• 2 cups half and half
• 8 large egg yolks
• 1/4 teaspoon salt
• Sliced almonds
• 3 tablespoons maple syrup *optional*

Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.

Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. Return cream to heat and bring to a near boil.

Beat yolks, salt, and remaining 1/3 cup sugar in large bowl until thick and pale. Gradually whisk in cream mixture.

Cool in refrigerator, then process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container. Freeze for 1-3 days before eating. Top with sliced almonds.

*Optional: Create three evenly spaced trenches in the ice cream. Pour 1 tablespoon of maple syrup into each. Lightly fold and swirl ice cream a couple times to work in maple syrup, while still leaving pockets of it throughout the ice cream. Syrup will mix with the flavors of the ice cream to create rich caramel flavored pockets.

Sweet Pepper and Cucumber Relish

This is the only relish I will ever eat. It's not even comparable to that green stuff in the store. It shouldn't even have the same name.

8 cups cucumbers, chopped
1 cup onions, chopped
2 cups red sweet peppers, chopped
2 cups green sweet peppers, chopped
1 tablespoon turmeric
1/2 cup pickling salt
1 tablespoon mustard seed
1 teaspoon celery seed
2 chili peppers
4 cups sugar
4 cups vinegar

Combine the chopped vegetables and sprinkle with the turmeric. Dissolve salt in 8 cups of cool water and pour it over the vegetables. Let stand 3-4 hours and then drain. Cover vegetables w/ cool water and let stand for 1 hour. Drain.

Mix sugar and vinegar and heat to boiling. Pour the boiled mixture over the vegetables and add the other spices. Let stand 12-18 hours. Simmer until hot (don't let it cook, want it crispy). If too dry add more vinegar and bring to boil again. Pack into jars.

Garlic Chevre

What you will need:

1 heavy, non-aluminum pot or saucepan
2 quarts pasteurized or raw (not ultra-pasteurized) goat milk
1 tsp salt
1 clove finely minced garlic
1/8 tsp M4001 culture, a fairly common "farmhouse" or "chevre" culture
1/8 tsp. liquid vegetarian rennet or 1/8 rennet tablet, mixed or dissolved into 1 tablespoon water

If using pasteurized milk, you will also need 1/8 tsp calcium chloride

Cheesecloth, fine mesh sieve, or cheese mold*

Optional: Extra salt, fresh herbs, or other condiments for rolling (thyme, oregano, marjoram, mint, rosemary, lemon zest, chopped olives, sundried tomatoes, etc.)


Procedure: 

1. Add the milk to the pot and stir in salt and garlic. Heat to 86-90°F (this goes very quickly, be alert!)
2. Remove from the heat to stir in the culture, using 20 gentle strokes. Wait three minutes.
3. If necessary, add calcium chloride water. Stir.
4. Add rennet water, stir and cover. Let stand at room temperature (68-72˚F -ish) at least 12 hours and up to 24 hours.
5. Ladle the creamy curd (which looks like yogurt) into molds* on a draining rack, or a fine mesh sieve, or a cheesecloth-lined colander. Drain about 12 hours at room temperature. Remove whey and, if necessary, continue draining 12 hours. Depending on how creamy or hard you want your cheese, draining time will vary greatly. In the past, I have drained it for only a total of 24 hours and ended up with a very creamy, spreadable cheese. If drained for a total of 72 hours, the texture will be much more crumbly, like feta.
6. Unmold and place on draining rack and (optional) sprinkle with salt on all sides. If desired, dry cheeses on a bamboo mat or wire rack on a cookie sheet for 24 hours.
7. Roll in desired herbs or condiments. Wrap in cheese papers (waxed paper side in, shiny side out), or parchment paper, or simply tupperware or ziplock bags. Refrigerate and enjoy any time. Use any leftover whey to make fresh bread, preserve produce with lactic fermentation, or to boil pasta, veggies, etc.


MMMMMmmmmmm

* No need to buy a cheese mold. You can make a homemade cheese mold out of any number of household items. Old yogurt containers work well, as can an old plastic food-storage container. Avoid using reactive metals that may leach into the cheese. You'll need to punch or drill holes into your container if it doesn't already have some, so that liquid can drain from the cheese.  Crudely shaped holes cut with scissors can work if you are using an old yogurt container or similarly thin plastic. Holes should be placed at the bottom and sides of the container.

Rose Water Spiked Plum Sorbet

About 2 1/2 lbs. fresh juicy plums
1-1 1/2 cup sugar
1 banana (optional)
1/4-1/2 tsp rose water

This recipe completely depends on the ripeness and flavor of the plums, so use only the freshest, ripest plums you can find.

Using a sieve or colander lined with cheesecloth set over a saucepan, press juice and some pulp out of plums into the pan. Only pits and skin should be leftover-squeeze out as much good stuff as possible. If adding banana, mash it into the plum puree at this point. Banana will add sweetness, and offset any bitterness from the plums. Don't worry, if your plums are flavorful, the banana will not be a dominant flavor in the final product. Add sugar to taste, starting with 1/2 cup. The puree should retain it's tartness, but very sweet at the same time. Too little sugar will result in a solid frozen block of plum puree. The appropriate amount of sugar will create a fluffy, ice-cream-like texture.

Heat the plum puree until the sugar is fully dissolved and the edges start to foam. Avoid boiling, as it would change the fresh flavor of the fruit. Stir in rose water to taste, again starting with only a small amount. Rose water is stronger than you may think, and it should not overpower the flavor of the plums.

When satisfied with the puree, pour into ice cream maker and follow the directions of the ice cream maker to churn. Can be saved in freezer for up to two weeks, but may need a bit of thawing before serving if it has been stored in the freezer for more than 24 hours.

Twice Baked Sweet Potato with Leeks and Rosemary

Ingredients 

 4 slices bacon, cut into 1/2-inch-wide pieces 

 6 medium sweet potatoes (6–8 ounces each)

 6 leeks 

 1 tbsp garlic, minced 

 1 large egg

 1/4 cup cream

 2 tsp fresh rosemary

 1/2 tsp salt

 1/4 tsp garlic powder

 2-3 tbsp honey, warmed until liquid 

Preparation

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings. 

Meanwhile, preheat oven to 400°. Rub a liberal amount of reserved bacon drippings evenly over each potato. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle. 

In 1 tablespoon of reserved bacon fat, saute leeks until soft. Add garlic and cook for 2 more minutes. Stir in crumbled bacon. Remove from heat.

When potatoes are cool, scoop out insides and place in blender or food processor. Add 1 egg, 1/4 cup of cream, 2 tsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp garlic powder. Process until smooth and creamy. 

Rub potato skins with a couple tablespoons of honey.  Spoon or pipe filling back into skins. Top with bacon-leek mixture. Bake for an additional 15-20 minutes, or until potato filling is slightly puffy and leeks are crisp.

Cookie Granola

Melt:
1/4 cup butter
1/4 cup coconut oil
Beat in:
1/2 cup brown sugar
1/4 cup honey
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
Add:
3 cups old fashioned oats
1/4 cup wheat germ
2 cups of any combination of the following:
         Dried fruit (cranberries, cherries, raisins, etc)
         Nuts (walnuts, pecans, hazelnuts, etc.)
         Chocolate chips, butterscotch chips, or white chocolate
         Shredded coconut

Stir thoroughly, until everything is coated with the butter mixture.

Spread evenly over a greased cookie sheet.
Bake at 350˚ F for about 20 minutes. Bake ONLY UNTIL edges start to brown. The center of the mixture should still be soft. Remove from oven, and place directly in freezer on hot pads for 10-15 minutes. This will make the soft center crisp, and cool the granola to a manageable temperature. When cool, pour into a sealable container for storage, or consume immediately.

Baklava Bites

Ingredients:

Filling
1 cup pecans
2 cups medjool dates
1/4 tsp cardamom
1/4 tsp salt
1/4 cup honey
1/4 cup agave syrup

Syrup
1/4 cup agave syrup
1/4 cup honey
1/4 cup water
2 tsp rose water

Assembly
1 package phyllo dough (about 16 oz.)
1/2 cup butter (or coconut oil, if vegan pastries are desired)

Filling:
Pulse dates, pecans, cardamom and salt in food processor until coarsely ground (until there are no whole dates left). Transfer to bowl, and stir in honey and agave to make a sticky mixture. Set aside while making syrup. (Can be made 3 days ahead)

Syrup:
Combine honey, agave, water, and rose water in small sauce pan. Bring to a boil (be careful, it can boil over quickly!) and immediately reduce heat to low. Simmer for about 10 minutes, until very sticky, then remove from heat. Let cool to at least room temperature before using. (Can be made 3 days ahead)

Assembly:
Preheat oven to 350˚F.
Thaw phyllo completely before use. Cut phyllo into about 3 x 10 (or whatever the smaller width of the pastry sheets is) inch strips. Working with only 2-4 layers at a time, brush butter over pastry, then top with next several layers. Do this about 4 or 5 times, then end with a layer brushed with butter. Spread filling along the length of the dough. Drizzle with syrup. Roll phyllo around filling, forming a long tube with filling inside. Brush the top with butter, and place on cookie sheet. Repeat with remaining pastry, butter, filling, and syrup.
Bake for about 10 minutes, or until top is golden brown and crispy (this can require close monitoring toward the end of baking, particularly if you've got a questionable oven).

Slice each pastry about 4 times, creating four bite size pieces. Serve warm or at room temperature.

Browned Butternut Bread

1/2 cup browned butter (Cook butter over low heat until it foams and begins to turn a deep caramel color. Cool before use.)
1 cup brown sugar
2 eggs
1 1/2 cups butternut squash puree
1 tsp vanilla extract
2 1/2 cups white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup finely chopped walnuts
Elderberry jelly, optional

Preheat oven to 350˚F. Butter and flour a bread pan.
Cream butter and sugar in large mixing bowl. Beat in eggs, butternut puree, and vanilla extract. In separate bowl, combine dry ingredients (from flour to allspice). Slowly beat dry ingredients into the wet. Stir in walnuts. Pour into pan.
Bake for about 50-60 minutes, or until center is firm, and top is beginning to brown.
Serve warm or at room temperature with elderberry jelly.

Vegetarian Potato Tamales

Soak about 25 corn husks in warm water for at least half an hour. This can be done while preparing filling and masa.

A fabulous alternative to corn husks is the large leaves of broccoli, cabbage, bok choy, grape leaves or other tough leafy greens. These are harder to wrap, and require string to tie up, but this makes the entire tamale edible, and tastes quite good! Leaves should be washed, but do not have to be soaked.

Filling:
1/4 cup vegetable oil
3 potatoes
6 large carrots
1 red bell pepper
1 onion
2 anaheim peppers, finely chopped
1-3 jalapeños, minced (depending on preferred spice level)
5 cloves garlic, minced
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt

Dice potatoes, carrots, bell pepper, and onion. Heat oil over medium heat, and add diced vegetables. Cook for 5 minutes, covered. Add anaheim peppers, jalapeños, and garlic. Cook until soft, but not mushy, 5-10 more minutes. Stir in spices and salt, and cook for another minute. Let filling cool while preparing the dough.

Masa dough:
6 cups masa
1/2 tsp cumin
1 tsp salt
1 1/2 cups butter or shortening, softened
6 cups warm vegetable broth, milk or water

Combine masa, cumin, and salt in large bowl. Work shortening or butter into the masa with fingers or pastry cutter. Knead in broth, milk or water, until dough is cohesive, soft, and pliable.

Assembly:
Lay out a corn husk or green leaf on a flat surface. Make sure there is no water pooled in it, but the husk or leaf can be damp. Press masa dough onto the husk, about 1/3 inch thick, leaving at least 2 inches on the top and bottom, and at least a 1/2 inch on either side. Spoon about 1 rounded tablespoon of filling into the middle of the masa. Roll the husk around the masa, pressing the two edges of masa together, and folding the husk over. Using 1/4 inch strips of corn husk or twine, tie the top and bottom. Or ,fold top and bottom into middle, and tie around the middle.

To steam:
Pour a couple of inches of water into the bottom of a large pot (large enough to hold all the tamales). Place a rack on the bottom of the pot to keep tamales out of the water. If you don't have a pan with a shallow steaming rack, be creative! I used a tin pie pan with holes poked through it. Stuff tamales into pot, vertically. Cover the pot, and bring the water in the bottom to a simmer over medium heat.
The tamales should be steamed for at least 90 minutes, but you should check them at least every 30 minutes and add water as necessary to prevent burning.
When masa is fairly firm, turn off heat, and remove tamales to a dish, if serving immediately. Remember to let them cool a while, or there will be many burned mouths!

Wow, yum.

Peanut Butter Cookie Dough Bites

Ingredients:

1 1/2 lbs. of chocolate chip peanut butter cookie dough. There are two options for this:

1. Cougar Mountain Chocolate Chunk Peanut Butter Cookie Dough (I mean, I wouldn't personally buy it off Amazon, but that's what it is) or other prepared cookie dough that is safe to eat raw. I am generally opposed to buying anything processed that is easy to make at home, but I tried this in a moment of curiosity and it was fabulous.
2. Or you can beat these ingredients together to make your own dough:

• 1/2 cup salted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
  
• 1/4 cup (or more) milk or cream
• 1/2 cup chunky peanut butter
• 1 cup miniature semi-sweet chocolate chips

You will also need:

• 1 (12 oz.) bag milk chocolate chips. I almost always prefer dark chocolate over milk, but the combination of peanut butter and chocolate is one where milk chocolate may actually be better.

• 2 tbsp vegetable or canola oil

• Finely chopped peanuts, sea salt or other garnish

The process is simple. Roll dough into small, 1 inch diameter balls and place on a baking sheet. Freeze for at least 15 minutes. Meanwhile, combine milk chocolate chips and 2 tbsp oil in a small bowl. Microwave only until some of the chocolate chips have begun to melt, then remove from microwave, stirring until completely melted (and microwaving more, if necessary). You want a smooth, silky bowl of chocolate.
Quickly dip each cold ball of cookie dough into the chocolate, to coat dough completely, and return dough to the cookie sheet. If using peanuts, roll through peanuts before placing on sheet. Other garnishes can be sprinkled on.
Return dough bites to freezer or refrigerator, and serve chilled.

Salmon Stuffed Peppers

Quick and easy lunch or snack:

1 small can salmon (6-7 oz.)
1/2 cup sweet pickle relish (I personally find the store-bought versions repulsive, so here is a recipe for homemade relish: The ONLY Relish I Will Ever Eat).
2 green or red bell peppers.

Combine salmon and pickle relish in small bowl. Halve peppers, and remove the seeds and pith. Spoon salmon mixture into peppers.

Chocolate Cherry Walnut Scones

Ingredients:

3/4 cup oat or rye flour

3/4 cups whole wheat flour or white whole wheat flour

3/4 cup unbleached all purpose flour

1/2 cup wheat germ

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 cup dried cherries

1 cup toasted walnuts, finely chopped or coarsely ground

1/2 cup chopped dark chocolate

3/4 cup chilled buttermilk plus more for glaze

1 large egg

Coarse sugar crystals

Preparation:

Preheat oven to 375˚F. Grease a large baking sheet.
Combine dry ingredients (first 9 ingredients) in large bowl.
Cut in butter until it is thoroughly worked in-no large bits should remain.
Stir in the chocolate, cherries, and walnuts.
Tossing ingredients lightly with a fork, add the buttermilk, mixing until just combined. Knead dough 1 or 2 times, just to form it into two balls.
Pat each ball into a disk, and roll them out on a floured surface, until dough is about 3/4 inch thick. Slice dough as you would a pizza, into 6-8 wedges per disk. Place on prepared baking sheet.
Brush with milk or egg white, and sprinkle with sugar.
Bake for about 22 minutes, or until scones are firm and just turning brown around the edges.

Classic Tiramisu

Recipe from Epicurious. DELICIOUS. I cannot get over how utterly perfect this recipe is.

Both hard and soft ladyfingers work with this recipe. Just be sure to thoroughly soak them, if using hard ones.

Don't worry if your sugar has not dissolved after cooking the yolks. It will be fine after mixing it into the cream.

Coffee flavored liqueur can be substituted with 1 part espresso to 1 part brandy, rum, or milk.

6 egg yolks
1 1/4 cups white sugar
16 oz. mascarpone cheese
1 3/4 cups heavy whipping cream
2 (7-12 ounce) packages ladyfingers*
1/3 cup coffee flavored liqueur
optional garnish:
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

* If using hard ladyfingers, the proper amount will be closer to 14 oz total. Soft will be closer to 24 oz. Basically you just need enough to cover the pan or bowl twice.

1. Combine egg yolks and sugar in the top of a double boiler, over simmering water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl or 13x9 inch pan. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the slightly softened chocolate bar.

Coconut Blueberry Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 2/3 cups sugar
• 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3/4 cup coconut milk
• 1 1/2 cups finely grated peeled fresh coconut
• 2 cups frozen blueberries, shaken with 1 tbsp flour

Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut.
Transfer mixture to prepared pan; sprinkle blueberries over, smoothing batter over top if necessary. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.

Perfect Cream Cheese Frosting

Ingredients:

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract or lime zest

½ cup toasted shredded coconut

Instructions:

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Frost cooled cake, and sprinkle with toasted coconut. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).

Multigrain Nut Bread

I'm going to TRY to record this recipe correctly, though I have no idea what the actual proportions I used were.

Sponge starter
Combine:
2 cups white unbleached flour
2 cups warm water
1 1/2 tablespoons active dry yeast
Let this mixture sit for at least 24 hours and up to 32 hours, stirring about every 8 hours and adding 2 tbsp flour at each interval (and more water if necessary).

Cereal mixture
Cover (add water until just covered) with water and soak overnight:
Any 1 1/2 cup combination of the following:
Flaxseed
Oats
Oat bran
Wheat bran
Wheat germ
Millet
Cornmeal
Crushed bulger
Ground buckwheat
Hot cereal mixes (Bob's Red Mill)

To prepare dough:
After a day or two of soaking and fermenting, combine both mixtures in a large stand mixing bowl. Add:
1 tablespoon salt
1/2 cup chopped pecans or walnuts
1/2 cup rye or spelt flour
1/2 cup whole wheat flour
Beat until combined. Add white flour until dough forms a ball. Turn onto a floured surface and knead for 8-10 minutes, adding flour as necessary.

Rising (twice)
Let rise for 2 hours, until doubled. Form into loaves and place on baking sheet sprinkled with cornmeal. Let rise for at least another hour, or more if necessary.
Baking
Preheat oven to 450˚F. Place a pan of water on bottom rack to create steam (OR, if you need to bake some squash or pumpkin, this is a GREAT time to do that, I discovered, as it both creates steam, and prevents the bottom of the bread from burning).
Place bread in oven, and reduce heat to 400˚F. Bake for about 15 minutes, then reduce heat to 350˚F. Bake for another 30-45 minutes, checking doneness by tapping the bottom (if bread sounds hollow when tapped, then it is done).

Serve hot with butter!

This bread is moist, so will last quite a while, if stored in plastic bag or container.

Meringue Mushrooms with Cardamom Poached Pear and Marmalade Ice Cream

Maple flavored meringue mushrooms

Cardamom, saffron, lemon, and red wine poached pears with poaching liquid reduction

Grapefruit, lemon, and orange marmalade ice cream made with yogurt

Creamy Earl Grey Cocoa

For 2 servings:

Bring 1 1/2 cups of water to a boil, in the microwave or on the stove.

Add 2 earl grey teabags, or 2 teaspoons loose leaf.

Steep briefly, 1-2 minutes.

Spoon in 1/4 cup of Ghirardelli Hot Cocoa mix (or 3 tbsp sugar and 1 tbsp cocoa powder).

Stir thoroughly, and strain through a fine mesh sieve, if necessary.

Pour into mugs, and pour 1/3 cup warmed milk (2% or higher milkfat) over the top.

Double Chocolate Creme de Menthe Cupcakes

COOKIES

Peppermint Bark Cookies, from Bon Appetit Magazine

Ingredients:

• Nonstick vegetable oil spray
  
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
  
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation:
Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.

Whisk flour and salt in medium bowl.

Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk.

Gradually add flour mixture, beating on low speed just to blend.

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

When cool, chop cookies into desired sizes, about penny-sized if using for cupcakes, or larger if eating as cookies. If desired, crumble extra cookies and add to cupcakes just before baking for a special surprise.

CUPCAKES

For cupcakes:

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• Crushed peppermint bark cookies or 1 1/4 cups mini bittersweet chocolate chips

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners.

Sift flour, cocoa powder, baking soda, and salt into medium bowl.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

For ganache:
6 oz white chocolate (or 1 cup white chocolate chips)
1/4 cup whipping cream
1 tbsp creme de cacao
Red, green, or blue food coloring, (optional)

Melt white chocolate chips over double boiler (or carefully in microwave). Stir in 1/4 cup whipping cream, reheating if necessary. Stir in 1 tbsp creme de cacao and a few drops of food coloring, if desired. Chill until spreadable.

Assembly:

When cupcakes and ganache are cool, melt 3 oz dark chocolate plus 1 tsp canola oil in microwave or on the stove.

Using pastry bag (or ziplock bag with a hole cut in the tip, if desperate), apply ganache to cupcakes in a spiral motion. Drizzle with melted chocolate, and top with a bit of peppermint bark cookie, or cookie crumbles, if desired.


Some cupcakes may fall apart or crumble. Not to worry! With any leftover cupcakes and frosting, cake pops can be made!

CAKE POPS:

Leftover cake
Leftover frosting (ganache)
Leftover chocolate, melted
Skewers, straws, or Popsicle sticks
Sprinkles, special sugar, or cookie crumbles (optional)

Crumble cake pieces until they are fine crumbs. Adding a teaspoon of frosting at a time, combine cake crumbs and frosting, just until the crumbs hold their shape when formed into a ball. Form each into a 1 1/2 inch diameter ball, and place on cookie sheet covered in parchment paper. Place in freezer for at least 15 minutes.

Melt leftover chocolate. Dip each cake ball into the chocolate, return to parchment paper, and immediately spear with skewer, straw, or popsicle stick. Quickly garnish, and return to freezer briefly, to harden.

Can be left at room temperature. Serve at room temperature.