Author: Lia Fireheart

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Pumpkin Cake

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Pumpkin Cake

Ingredients

  • Cooking spray

  • 2 c. all-purpose flour

  • 2 tsp. ground cinnamon

  • 1 tsp. kosher salt

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. ground ginger

  • 1/2 c. (1 stick) butter, softened

  • 1 c. packed brown sugar

  • 1/2 c. granulated sugar

  • 4 large eggs

  • 1 tsp. pure vanilla extract

  • 1 (15-oz.) can pumpkin puree

Directions

  • Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
  • In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
  • Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
  • Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt.
  • Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.

Notes

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Arugula Salad with Fig Vinaigrette

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Arugula Salad with Fig Vinaigrette

Ingredients

  • Spiced Pumpkin Seeds

  • ½ cup whole pumpkin seeds

  • 1 ½ tablespoons brown sugar

  • ½ teaspoon chipotle chili powder

  • kosher salt and pepper

  • Fig Vinaigrette

  • ¼ cup apple cider vinegar

  • 2 to 3 tablespoons fig preserves

  • 2 garlic cloves finely minced or pressed

  • 1 pinch crushed red pepper flakes

  • kosher salt and pepper

  • ½ cup extra virgin olive oil

  • Salad

  • 6 to 8 cups baby arugula and/or spring greens

  • kosher salt and pepper

  • 1 honeycrisp apple thinly sliced

  • ⅓ cup dried tart cherries or cranberries

  • 2 to 3 ounces goat cheese crumbled (I left this off)

Directions

  • To make the pumpkin seeds, heat the pumpkin seeds in a nonstick skillet over medium-low heat. Stir in the sugar, chili powder and a pinch of salt and pepper and cook, stirring often, until the sugar melts and is caramely, coating all of the pecans – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the pecans to a piece of parchment paper to let them cool. Break them into pieces if they are clumped – you can also chop them too.
  • To make the vinaigrette, whisk together the vinegar, preserves, garlic, red pepper flakes and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be stored in the fridge in a sealed container for about a week!
  • To assemble the salad, toss the greens with a big pinch of salt and pepper in a large bowl. Top with the thinly sliced apple, tart cherries, goat cheese and pecans. Drizzle all over with the dressing! Serve!
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Homemade Fettucine

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Homemade Fettucine

Ingredients

  • 2 cups all-purpose flour, spooned & leveled

  • 3 large eggs

  • ½ teaspoon sea salt

  • ½ tablespoon extra-virgin olive oil

Directions

  • Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
  • Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
  • Dust 2 large baking sheets with flour and set aside.
  • Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
  • Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
  • Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
  • Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
  • Repeat with remaining dough.
  • Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Notes

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Cod in Tomato Sauce

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Cod in Tomato Sauce

Ingredients

  • 2 tablespoons olive oil

  • 1 onion chopped

  • 3-4 shallots chopped

  • 4 garlic cloves chopped

  • pinch red pepper flakes optional

  • ½ cup white wine

  • 1 28 ounces San Marzano, whole canned tomatoes 796 mL, lightly hand crushed

  • 1 cup water to rinse out the inside of the empty can

  • 2 pounds cod fillets or firm white fish approximately 900 grams, skinless

  • ½ teaspoon paprika dried

  • salt and pepper according to taste

  • parsley for garnishing

Directions

  • Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
  • Reduce the heat to medium. Add the chopped onions and shallots. Sauté until softened (4-5 minutes).
  • Add the chopped garlic and sauté for 30 seconds.
  • OPTIONAL: Add a pinch of red pepper flakes.
  • Add the white wine followed by the crushed tomatoes.
  • Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper.
  • Reduce the heat to medium, and allow it to simmer slowly for 20 minutes. Stir occasionally.
  • While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Season with paprika (about ½ teaspoon ) and salt and pepper.
  • After the sauce has been simmering for about 20 minutes, place the fish in the sauce, cover and cook for about 7-10 minutes or until fish flakes easily and turns opaque in color (total time depends on the thickness of the fillet).
  • Serve immediately.
  • OPTIONAL: Garnish with freshly chopped Italian parsley.

Notes

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Stanley Tucci Sandwich

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Stanley Tucci Sandwich

Ingredients

  • 2 slices of good sourdough/crusty bread

  • 1/2 ball of fresh mozzarella

  • 1 handful of grated cheddar/mozzarella/gruyere (use what you have – optional but using both gives you a good melty middle and good flavour)

  • 2 tbsp fresh basil pesto

  • 3 slices of prosciutto

  • 4-5 basil leaves, to top

  • Butter

Directions

  • Heat a pan over low-medium heat. Take the first slice of bread and spread butter on one side. Flip the slice over (so the butter side is down) and top with grated mozzarella, prosciutto, fresh sliced mozzarella, basil leaves and basil pesto.
  • Sprinkle with salt and pepper and top with the other slice of bread. Butter the top side of the bread.
  • Place in the pan and fry for 5 minutes a side, to get a super crunchy outside and melty inside.

Notes

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Teddy Graham Funfetti Stuffed Cookie Butter Cookies

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Teddy Graham Funfetti Stuffed Cookie Butter Cookies

Ingredients

  • 1 cup unsalted butter, cubed

  • ¾ cup brown sugar

  • ½ cup granulated sugar

  • 2 tsp vanilla extract

  • 2 large eggs

  • 1 ½ cup cake flour

  • 1 ½ cup all purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp salt

  • ½ cup crushed teddy grahams

  • 90–110 teddy grahams for topping

  • ½ cup sprinkles

  • 1 cup cookie butter

Directions

  • First, prepare the cookie butter filling. Take a spoonful of cookie butter and drop it onto the parchment paper for a total of 18 dollops. Place them in the freezer while you prepare for cookie dough.
  • In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add eggs, one at a time, and mix until well combined. Add vanilla extract and beat for another 30 seconds.
  • In another bowl, mix together flours, baking soda, baking powder, cinnamon, and salt. Sift the dry ingredients into the butter-egg mixture (step 3). Mix until just combined. Then stir in crushed teddy grahams.
  • Place the dough in the refrigerator and chill for at least 30 minutes so it is easier to form into ball shape.
  • Preheat the oven to 400°F. Line baking sheets with parchment paper or grease with cooking spray.
  • Assembly
  • By Hand: Take about 2.5oz or 1/4 cup dough and roll it into a ball. Use your palm to flatten the dough. Place the frozen cookie butter dollop onto the center of the dough. Take the edges and seal the dough, make sure cookie butter is completely covered. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.
  • Using Ice Cream Scoop: Scoop out the cookie dough, Use your finger to press into the center of the dough in order to create a dent. Stuff the frozen cookie butter into the dent. Then scoop more cookie dough to put on top until is is completely sealed. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.
  • Repeat until you have a total of 18 cookies. Place cookie dough onto the prepared baking sheets, about 2 in apart. Bake for 12-14 minutes or until edges start to become golden brown.
  • Allow cookies to cool for 10-15 minutes. Enjoy!

Notes

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Ingredients

  • Chicken

  • 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks

  • 1 tablespoon ground turmeric

  • 2 teaspoons ground ginger

  • 1/4-1 teaspoon cayenne pepper, to taste

  • 3 tablespoons sesame oil or extra virgin olive oil

  • 1 shallot, chopped

  • 4 cloves garlic, minced or grated

  • 1 inch fresh ginger, sliced

  • 2 cans full-fat coconut milk

  • 2 tablespoons fish sauce or soy sauce

  • kosher salt

  • 2 cups sweet potato chunks, thicker is better

  • 1/2 cup fresh cilantro, chopped

  • Crispy Shallot Oil

  • 1/2 cup sesame or peanut oil

  • 3-4 shallots thinly sliced

  • 1-3 tablespoons Thai red curry paste

  • chili flakes

  • 1/2 cup chopped fresh Thai or regular basil

Directions

  • In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
  • Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.
  • To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.
  • Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt.
  • Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.

Notes

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Zucchini alla Stanley

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Zucchini alla Stanley

Ingredients

  • 2 medium-large zucchini or 4-6 small zucchini, sliced 1/4 – 1/2 inch thick *(See note)

  • 1/4 cup extra virgin olive oil

  • kosher salt, to taste

  • freshly cracked black pepper, to taste

  • 2 tablespoons red wine vinegar

  • 1 clove garlic, smashed and peeled

  • 1/4 cup fresh mint leaves, roughly chopped or torn

Directions

  • Heat the olive oil over medium heat and cook the zucchini in batches, about 4 minutes each side.
  • While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside.
  • Transfer the zucchini to a serving bowl. Remove the garlic clove from the vinegar, then pour it over the zucchini.
  • Sprinkle with mint leaves and gently toss to combine. Taste and adjust seasoning as needed, then serve.
  • Zucchini alla Scapece is best served warm or at room temperature (my preference), but they are also good cold. You can let them marinate for a few hours or overnight, but I think they taste great immediately after making. Leftovers will keep refrigerated for up to a week.

Notes

  • Recipe adapted from Coley Cooks and Stanley Tucci’s Instagram
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Brown Sugar Layer Cake

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Brown Sugar Layer Cake

Ingredients

  • Cake

  • 2 1/2 cups (325g) all purpose flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon, optional

  • 1/2 tsp salt

  • 3/4 cup (168g) unsalted butter, room temperature

  • 1 1/2 cups (337g) packed Domino® light brown sugar

  • 3 tbsp vegetable oil

  • 1 tsp vanilla extract

  • 4 large eggs

  • 1 1/4 cups (300ml) milk (I used almond milk)

  • Biscoff Crumble

  • 5 tbsp all-purpose flour

  • 3 tbsp Domino® light brown sugar, packed

  • 4 tbsp unsalted butter, cold, sliced

  • 3 tbsp ground Biscoff cookies (about 5 cookies)

Directions

  • Cake
  • To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
  • Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Divide the batter evenly between the cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • Biscoff Crumble
  • To make the brown sugar crumble, combine the flour, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool, then add to the cake.

Notes

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Cookie Butter German Buttercream

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Cookie Butter German Buttercream

Ingredients

  • 12 ounces milk, any percentage will do (about 1 1/2 cups; 340g) – I used almond milk

  • 1 vanilla bean, split lengthwise, or other aromatics such as fresh herbs or whole spices

  • 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)

  • 1 1/2 ounces cornstarch (about 1/3 cup, spooned; 45g)

  • 3 large eggs, straight from the fridge (about 5 1/4 ounces; 150g)

  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)

  • 20 ounces unsalted butter (5 sticks; 565g), softened to about 68°F (20°C)

  • 5 ounces cookie butter

Directions

  • To Flavor the Milk: In a 3-quart stainless steel saucier, combine milk and split vanilla bean (or other flavorings) over medium heat. When milk is steaming hot, remove from heat, cover, and steep at least 1 hour. Proceed as directed below, or refrigerate up to 24 hours to extract a deeper flavor before proceeding.
  • To Make the Custard: Whisk sugar and cornstarch together in a medium bowl, followed by eggs.
  • Return milk to a simmer and discard vanilla bean after scraping out the flavorful seeds and pulp inside (or remove other flavoring elements, and scrape them as best you can, if possible). Ladle 1/2 cup hot milk into the eggs and whisk to combine. Repeat with two more 1/2-cup additions, then pour the warmed eggs into the pot. Cook over medium heat, whisking constantly, until custard turns thick and lumpy, about 3 minutes (the timing can vary depending on the specifics of your stove and cooking vessel, so adjust the heat accordingly if it seems to move too slow). As soon as custard begins to bubble, set a timer and continue cooking and whisking for exactly 2 minutes longer. This helps neutralize a starch-dissolving protein found in egg yolks.
  • Off heat, stir in vanilla extract, then pour custard into a large baking dish to speed the cooling process. Press a sheet of plastic against the surface and refrigerate until thick and cool, about 1 hour, or to roughly 68°F (20°C). Alternatively, refrigerate up to 1 week, then stand at room temperature until warmed to roughly 68°F (20°C).
  • For the Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until fluffy and light, about 5 minutes. Meanwhile, stir the thick pudding in its dish to create a thick, dough-like mass. Add pudding a few tablespoons at a time, one right after the other, then scrape the bowl and beater with a flexible spatula, and beat a few seconds longer.
  • Switch to the whisk attachment and whip on medium speed until the buttercream is airy, soft, and light enough to weigh approximately 6 ounces per cup. A heavier weight per cup indicates the frosting is too cool, and/or under-whipped, and will result in a dense, greasy frosting that may seem too sweet. To adjust the frosting’s consistency, warm over a water bath until the edges have just begun to melt, then re-whip. For more detailed instructions, consult our buttercream troubleshooting guide.
  • Add cookie butter and rewhip.
  • Use buttercream immediately, or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to approximately 72°F (22°C) and re-whip before using.

Notes