Cinnamon Pecan Sticky Buns

Ingredients:
   2 packages active dry yeast, 1 tbsp. plus 1 tsp.
   1 cup plus 2 tbsp. warm milk (about 110 degrees)
   6 cups all-purpose flour
   1/3 cup granulated sugar
   2 tsp. salt
   4 large eggs
   1 lb. (4 sticks) unsalted butter (room temperature), cut in pieces, plus more for the pan
   3 1/3 cups pecan halves
   2 1/4 cups light corn syrup
   1 1/4 cups packed dark-brown sugar
   1/2 cup plus 3 tbsp. sour cream
   1 tbsp. ground cinnamon

Step 1: In a small bowl, combine yeast and milk. Let stand until yeast is creamy (about 10 minutes). In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined (about 3 minutes).
Step 2: Increase the speed to high and add butter, several pieces at a time. When all the butter has been added,continue mixing dough until it is smooth and shiny (about 8-10 minutes). Transfer dough to a parchment-lined 13-by-18 inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
Step 3: Generously butter one 12-cup or two 6-cup, 7-oz.-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the 2 types separate. Pour 3 tbsp. corn syrup into each muffin cup, and add about 1 tbsp. of brown sugar to each muffin cup. Add about 2 tbsp. of the halved pecans to each muffin cup, and set the filled muffin pan aside.
Step 4: Remove dough from the refrigerator, and let stand at room temperature until slightly softened (about 15 minutes). Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
Step 5: Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups (20 to 30 minutes). Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown (about 40 minutes).
Step 6: Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.
Step 7: Enjoy!

 









   

Walnuts (Russian Recipe)

Ingredients:
   1 cup sugar
   2 yolks
   1 egg
   250 grams butter
   3 cups all-purpose flour
   1 tsp. baking soda mixed with vinegar
   3 tbsp. sour cream
   1 (or more) can cooked, sweetened condensed milk
   walnuts

Step 1: Mix all the ingredients together, except for the last 2.
Step 2: When it's not soggy, but good dough, cut into little balls, and spread each out in the "walnut maker" holes.
Step 3: Wait for them to get light-brown on the edges, then take out and put in more.
Step 4: Do this until you're out of dough, then take the little shells and fill them with the sweetened condensed milk and half of them with both, that and walnuts.
Step 5: Then the ones with only sweetened condensed milk, combine with another that has a walnut in it.
Step 6: Do this to all of them.
Step 7: Enjoy!

Soft and Chewy Chocolate Cookies

Ingredients:
   2 1/4 cups all-purpose flour
   1/2 tsp. baking soda
   1 cup (2 sticks) unsalted butter, room temperature
   1/2 cup granulated sugar
   1 cup packed, light-brown sugar
   1 tsp. salt
   2 tsp. pure vanilla extract
   2 large eggs
   2 cups (about 12 oz.) semisweet and/or milk chocolate chips

Step 1:Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed (about 1 minute). Add flour mixture; mix until just combined. Stir in the chocolate chips.
Step 2: Drop heaping tbsp-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Step 3: Bake until cookies are golden around the edges, but still soft in the center (8-10 minutes). Remove from oven, and let cool on baking sheet 1-2 minutes. Transfer to a wire rack, and let cool completely.
Step 4: Enjoy!
Step 5: Store cookies in an airtight container at room temperature up to 1 week.

Dark-Chocolate Cake with Ganache Frosting

Ingredients:

   1 cup (2 sticks) unsalted butter,room temperature, plus more for pans

   1/2 cup unsweetened Dutch- process cocoa (spooned and leveled), plus more for pans

   2 cups all-purpose flour (spooned and leveled)

   1/2 tsp. baking powder

   1/2 tsp. baking soda

   1/2 tsp. salt

   1 1/2 cups packed light-brown sugar

   2 large eggs plus 2 large egg yolks, room temperature

   6 oz. bittersweet chocolate, melted

   1 tsp. pure vanilla extract

   1 cup low-fat buttermilk

   Dark-Chocolate Ganache

Step 1: Preheat oven to 350 degrees. Butter 2  8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

Step 2: In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanila. With mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2, beginning and ending with flour mixture.

Step 3: Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean (40-45 minutes). Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

Step 4: Set a rimmed baking sheet upside down on a work surface. Place 1 cake on the sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using 2 wide metal spatulas, carefully transfer frosted cake to a serving platter.

Step 5: Enjoy! 

Peach Melba Spoom

Ingredients:
   1/2 cup water
   1/2 cup plus 1/3 cup sugar
   5 peaches
   12 oz. raspberries (3 cups)
   2 large egg whites

Step 1: Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate for at least 30 minutes.
Step 2: Slice and puree 3 peaches with 1/2 the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least one hour.
Step 3: Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch (about 2 minutes). Whisk with a mixer on high speed until stiff, glossy peaks form (about 5 minutes).
Step 4: Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
Step 5: Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.
Step 6: Enjoy! 

Nectarine Cupcakes

Ingredients:

For the Cupcakes:
   1 1/4 cups all-purpose flour
   1/2 tsp. baking powder
   Salt
   1/3 cup whole milk
   1 tsp. pure vanilla extract
   6 tbsp. unsalted butter, room temperature
   3/4 cup sugar
   2 large eggs
   2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)
For the Topping:
   1 cup cold heavy cream
   1/2 cup sour cream
   3 tbsp. sugar
   1 medium nectarine, halved, pitted, and very thinly sliced

Step 1: Preheat oven to 350 degrees. Make the cup cakes: Sift together flour, baking powder, and a 1/4 tsp. salt. Stir together milk and vanilla.
Step 2: Beat butter and sugar with a mixer on medium speed until pale and fluffy (about 3 minutes). With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
Step 3: Line a standard muffin tin with baking cups. Fill each with 1 tbsp. batter, 1 heaping tbsp. chopped nectarines, and an additional 2 tbsp. batter. Bake until edges begin to turn golden (about 25 minutes). Let cool in tin.
Step 4: Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.
Step 5: Enjoy! 

Chocolate Cream Balls

Ingredients:
   1 12-oz. can sweetened condensed milk
   1 cup heavy cream
   1 1/2 tbsp. cocoa
   1 tsp.almond, coffee or coconut liqueur or rum
   1 cup chopped chocolate, chopped nuts, coconut or nonpareils (sprinkles)

Step 1: Mix condensed milk, cream and cocoa in a saucepan.
Step 2: Cook over medium heat for 5-10 minutes, stirring constantly, until mixture thickens and comes away from the bottom.
Step 3: Remove from heat. Add liqueur or rum.
Step 4: Let cool and, with hands greased with butter, form mixture into small 1-inch balls.
Step 5: Roll the balls over the chocolate bits, nuts,coconut or nonpareils.
Step 6: Enjoy!