Cookbook Club

Instructions

Add the dry ingredients to the pumpkin mixture and whisk until well blended.  Pour the batter into the prepared pan.  Bake in a water bath until a toothpick inserted in the center comes out clean, 35-45 minutes.  Serve the pudding warm or cold.

Instructions

Generously butter a 9-inch square cake tin

Put the butter in a saucepan and set over a low heat.  When it melts, stir in the pumpkin puree and cook for 2 minutes until well blended.

Add the marshmallows and stir them through the buttery pumpkin mixture.  Cook, stirring occasionally, for 2-3 minutes until they melt.  Stir in the pumpkin spice and vanilla.

Remove from the heat and set aside for 5 minutes befor eadding the crispy rice cereal.  Fold it in gently uuntil coated all over and distributed throughout the mixture.

Transfer to the buttered cakae tin, pushing the mixture into the corners.  Use a spatula to gently level the top.  

Melt the chocolate in a bowl suspended over a pan of gently simmering water.  Drizzle the melted chocolate over the mixture.

Chill in the fridge for 1 hour or until the mixture is firm and set before cutting into squares.  Transfer to an airtight container and store in a cool, dry place for up to 5 days.

Instructions

1. Preheat the oven to 350 degrees.  Grease a 9x5-inch loaf pan
2. Make the cake: In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla.  Add the pumpkin and coffee and whisk until smooth.  Add the flour, baking powder, baking soda, flaxseed, cinnamon, nutmeg, ginger, cloves and salt.  Stir until just combined.
3. Make the streusel: in a medium bowl, comgine the flour, brown sugar, and cinnamon.  Add the butter and use yoru fingers to pinch the butter into the flour mixture until a crumble forms.
4. Add half of the batter to the prepared pan.  Evenly sprinkle the streusel over the batter, then add the remaining batter over the top.  Bake until a toothpick inserted into the center of the cske comes out clean, 50 to 60 minutes.  Cover the cake with foil after 30 minutes if the top is browning too much.
5. Meanwhile, make the cinnamon butter: In a small bowl, stir together the butter, maple syrup, cinnamon and salt.  Remove the cake from toeh oven and let cool in the pan for at least 10 minutes.  Slice and serve warm or a room temperature, smeared with cinnamon butter.  Store any leftovers in an airtight container at room temperature for up to 5 days.

Instructions

Preheat the oven to 400 degrees.  Line several baking sheets with parchment paper or lightly grease them with butter.

Make the cookies: sift both flours, the baking soda, baking powder, and salt together into a small bowl and set aside.

Cream the butter, both sugars, the cinnamon, nutmeg, allspice, cloves, ginger and vanilla together in a medium-size bowl with an electric mixer on medium-high speed until light and fluffy, aobut 1 and 1/2 minutes.  Stop the mixer twice to scrape the bowl with a rubber spatula, and scrape the bowl again at the end.

Add the eggs to the butter mixture one at a time, blending on medium speed for about 10 seconds after each addition.  Add the molasses and pumpkin, and mix on medium-low speed until well blended, about 10 seconds.  Scrape the bowl.  Add the buttermilk and blend for 5 seconds.

Fold in the flour mixture by hand with the spatula.  Then, turn the mixer to lowo speed and mix for about 5 seconds.  Give th ebatter a stir or two with the spatula.

Drop the batter by generously rounded tablespoons aobut 2 inches apart onto the prepared baking sheets.  Bake the cookies until they are risen and firm to the touch, but not crusty, about 12 minutes.  Using a metal spatula, carefully transfer the cookies to racks to cool completely.

While the cookies are cooling, make the filling: place the butter, marshmallow creme, confectioners' sugar and vanilla in a small bowl and beat with an electric mixer on low speed until the sugar is absorbed, 15 to 20 seconds.  Scrape the bowl with a rubber spatula, turn the mixer to medium-high, and beat until the mixture is light and fluffy, 3 minutes.  Stop the mixer twice to scrape the bowl.

When the cookies are completely cool, use a metal spatula to turn half of them upside down.  Spread each upside-down cookie with a heaping teaspoon of filling.  Top them with the remaining cookies.

Marshmallow filling: 8 T (1 stick) unsalted butter, at room temperature

3 T marshmallow cream

1 cup confectioners' sugar, sifted, 1/2 t pure vanilla extract

Instructions

Dice the onion, jalapenos and tomatoes very small.  Include some of the jalapeno seeds if you like more heat.

Add the cilantro and salt.

Stir everything together.

Combine the veggies in a large bowl, then grate in the garlic using a microplane zester.

Squeeze in the lime juice.

Wait about 5 minutes, then stir again and taste the mixture with a tortilla chip.  Add more salt, lime juice and cilantro as needed.

Instructions

1. Preheat the oven to 350 degrees.
2. Roast the squash and cauliflower on a bakng sheet drizzled with olive oil and a pinch of salt for 30 minutes or until fork tender.
3. Rip kale off of the stem.  Put in a stand mixer with a paddle with 1 T lemon juice and 1/2 t salt.  Run the mixer on medium speed for 5 minutes or until the kale has relaxed.
4. Put "relaxed" kale into a large bowl.
5. To the kale bowl, add squash, cauliflower, apples, beans, Feta and pecans.
6. Pour on your favorite dressing.
7. Toss and enjoy!

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 t water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.  

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8-inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes until very lightly browned.  Rotate the pan once during the baking.  Cool and serve at room temperature.

Instructions

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or a baking mat.  

Make the everything seasoning: In a small bowl, mix together the poppy seeds, garlic, sesame seeds and onion.  Set aside.

Using a tablespoon, measure 12 rounded piles of the Parmesan onto the baking sheet.  Place a jalapeno slice on 6  of the piles.  Bake until the cheese has melted into flat discs and they start to turn golden, 10-12 minutes.

Instructions

Directions:

1. Preheat the oven to 350 degrees.
2. Place pecans on a sheet pan and bake for 5 minutes, until crisp.  Set aside to cool then chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed, until light and fluffy.  With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, an dsalt togetyher into ao medium bowl.  With the mixer on low, slowly add the dry ingredients to the butter mixture.  Add the oats, raisins, and pecans and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.  Flatten slightly with a damp hand.  Bake for 12 to 15 minutes, until lightly browned.  Transfer the cookies to a baking rack and cool completely.

Instructions

The night before you want to bake the bread, make the pre-ferment: in a large bowl, stir together the beer, buttermilk, rye flour and yeast to make a thick paste.  Cover and let sit at room temperature overnight, until bubbly.

The same night, combine the cracked rye or wheat berries, flaxseeds and sunflower seeds in a medium bowl or lidded container.  Add water to cover by 2 inches.  Cover and let sit at room temperature overnight.

The next day, butter a 4x9-inch loaf pan or a 5-9-inch loaf pan and set aside.  Drain the seeds well over a large measuring cup to reserve 1/2 cup of the soaking water (if you don't have enough for 1/2 cup, fill in with additional tap water).  Put the seeds in the bowl with the pre-ferment.  Add the molasses and soaking water and stir to combine.  Add the rye flour, bread flour, salt, cocoa, and yeast and stir to make a thick, sticky batter.

Transfer the batter to the prepared loaf pan and spread in an even layer.  Cover and let sit until risen by about a third, about 2 hours (if using a 5x9 pan, cover with greased plastic to avoid sticking since the dough will come close to the top).

Preheat the oven to 450 degrees.  Brush the top of the loaf lightly with water to help the seeds stick.  Sprinkle the top with the sunflower and flaxseeds and oats, if using.  Bake for 10 minutes, then reduce the oven temperature to 350 degrees.  Bake until a tester inserted in the middle of the bread comes out clean and the internal temperature is 210 degrees.  Begin checking for doneness at 1 hour 40 minutes but be prepared to bake for up to 20 to 30 minutes more because those last few degrees can really make you wait for em.  Cover loosely with foil at the top if it appears to be getting too dark for your liking.  Toss a kitchen towel over the pan and cool on a rack for 30 minutes.  I know it's always tempting to slice into warm bread, but in this case, it's really important to let it cool completely.  Otherwise, it'll be weirdly gooey and hard to slice.

This bread is delicious the day it is made but even better the next day.  Store in a bread box or paper bag at room temperature for up to a few days or in an airtight container in the freezer for up to a few months.  Thaw at room temperature or reheat individual slices in a toaster or skillet.

For the butter: place in a small mixing bowl and using a small whisk, slowly add honey 1 T at a time, to taste.