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1. How To Make Kugelhopf Breakfast Rolls
Makes 12 rolls
What You Need
Ingredients
Kugelhopf dough:
2 tablespoons warm water (not hot)
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, warmed (not hot)
1 3/4 cups flour, divided
1 teaspoon almond extract
2 large eggs
1 large yolk
3 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened to room temperature
Filling:
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Sugar Coating:
1/4 cup unsalted butter
1 teaspoon cinnamon
1/2 cup sugar
Equipment
Mixing bowl
Measuring cups and spoons
Stand mixer
12-cup muffin tin
Pastry brush
Instructions
1. Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast
dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth
batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to
60 minutes. In this time, the poolish should rise to twice its original size and you should see lots
of little bubbles on the surface.

2. 2. Stir in the eggs, yolk, and almond extract: In a small bowl, whisk together the eggs, yolk, and
almond extract. Stir this into the poolish and mix until completely combined.
3. Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of
flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it
becomes a wet, shaggy dough.
4. Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this
dough on medium-high speed until it comes together and becomes smooth, five minutes.
5. Add the butter with the mixer running: Reduce the mixer speed to medium and start adding
the softened butter in blobs, waiting until the blob is nearly incorporated before adding the
next. (The butter needs to be quite soft; work it between your fingers before adding if it's still a
bit stiff and chilly from the fridge.) You may need to stop the mixer and scrape down the sides of
the bowl during this time.
6. Continue kneading until the dough comes together in a glossy, elastic ball: Once all the butter
has been added, increase the mixer speed to medium-high and knead the dough for 10 minutes.
The dough should come together in a ball, look glossy and supple, and jiggle like a custard if you
tap it with your spatula.
7. Let the dough rise for 1 1/2 hours: Transfer the dough out to a clean bowl, cover, and let rise
for about an hour and half, until doubled in size.
8. Refrigerate the dough overnight: Put dough in the refrigerator and let it rest overnight (or up to
2 days). It may rise a little more in the fridge before cooling completely down. You can punch
the dough down if it looks like it will rise over the edge of the bowl.
9. Roll the dough flat and brush with butter: When ready to make the rolls, turn the chilled dough
out onto a lightly floured work surface. Roll the dough out to roughly 10-x8-inch rectangle that's
roughly 1/2-inch thick. Use more flour as needed if the dough is sticking to the work surface or
your rolling pin. Brush the dough with melted butter, leaving an inch of un-buttered dough at
the top. Sprinkle the buttered areas with the sugar.
10. Roll the dough into a log and slice into rounds: Roll the dough into a log and pinch it closed at
the seam. Using a pastry cutter or a chef's knife, cut the dough into 12 equal pieces. Spray a
muffin tin liberally with non-stick spray, including the wells and the surface of the tin. Nestle
each roll into a well, pressing gently to make sure it settles in the bottom.
11. Let the rolls rise for 1 hour: Cover the tin and let the rolls rise for about an hour, until they're
just starting to peak over the tops of the wells.
12. Bake the rolls: Fifteen minutes before baking (when the rolls are almost to the top of the tins),
preheat the oven to 375°F. Uncover the rolls and bake them for 25 to 30 minutes. About
halfway through cooking, check the rolls and tent them with foil if they are golden-brown to

3. protect the edges from burning. The rolls are done when a cake tester comes out clean and the
internal temperature registers at 200°F.
13. Cool the rolls slightly: Tip the rolls out onto a cooling rack and let them cool until just cool
enough to handle.
14. Dip the rolls in butter and cinnamon-sugar: Melt the butter in a small bowl and combine the
cinnamon and sugar in a second bowl. While the rolls are still warm, dip each roll into the butter
and then roll it in the cinnamon-sugar. It's easiest to dip and roll the bottom and then go back to
dip and roll the top. The rolls are best if eaten right away, though they are still good for several
days and are great reheated in a toaster oven. Store in an airtight container.
Recipe Notes
• Make-ahead kugelhopf: If you have time the day before, you can shape the rolls the night
before and let them sit in the refrigerator overnight so you have less work to do in the morning.
(Although, the dough is easiest to roll out if it's cold. Let it chill in the fridge for at least an hour
before rolling it out and shaping the rolls, if possible.) The next morning, just take the shaped
rolls out of the fridge and let them rise as directed. They may take an extra half hour to rise.
• Freezing kugelhopf: Let the kugelhopf cool completely, then package them in a freezer bag or
container, and freeze for up to 3 months. When ready to serve, heat the rolls on a baking sheet
in a 300°F oven until warm. Dip in melted butter and cinnamon-sugar, and serve.
• Making kugelhopf by hand: This is one of those recipes that's so much easier to make if you
have a standing mixer. However, you can make it by hand by beating the dough with a wooden
spoon. It takes about an hour for the dough to come together and get silky, so it helps to have
some willing assistants on hand! Also, don't try this with a hand-held mixer as its motor isn't
strong enough.
How To Make Palmiers
Makes about 18 cookies
What You Need
Ingredients
1 sheet frozen puff pastry, store-bought or homemade
1/4 cup demerara sugar, brown sugar, or granulated sugar, plus more if needed
Equipment
Rolling pin
Measuring cups

4. Sharp knife
Baking sheet
Parchment or baking mat
Instructions
1. Thaw the puff pastry, if frozen: If your puff has been in the freezer, place it in the refrigerator to
thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it. Once the
pastry is pliable, but still cool, it's ready — about 30 minutes.
2. Roll out the puff pastry: If using store-bought dough, lightly roll the dough just enough to even
out the seams. If using homemade dough, roll the dough out to a rectangle that is 1/8 to 1/4
inches thick.
3. Sprinkle with sugar: Sprinkle most of the sugar in an even layer over the surface of the dough.
Roll over it lightly with a rolling pin to press the sugar into the dough.
4. Fold the sides inward: Fold the left and the right sides of the dough inward so they meet in the
middle.
5. Sprinkle with more sugar: Sprinkle the remaining sugar over the dough. Again, roll over the
dough lightly to press in the sugar.
6. Fold the dough in half like a book: Fold the left side over the right side, like closing a book. This
should make a very long, flat length of dough with the first two folds sandwiched in the middle.
7. Refrigerate 30 minutes: Transfer the log to a baking sheet. Cover with plastic wrap and chill for
30 minutes to give the dough time to firm up. This will make them easier to cut and also help
them puff better in the oven.
8. Heat the oven to 425°F. Place a rack in the middle position.
9. Slice into cookies: After chilling, transfer the log back to the work surface. Use a sharp knife to
slice the log across into cookies roughly 1-inch wide.
10. Transfer to baking sheet: Transfer the cookies to a parchment-lined baking sheet, laying them
cut-side up. Sprinkle the cookies with more sugar, if desired. Make sure to space the palmiers a
few inches apart — they will puff quite a lot in the oven! Bake in batches if necessary; place the
un-baked cookies in the fridge to chill between batches.
11. Bake for 18 to 20 minutes, until dark golden. If it seems like the sugar on the bottom of the
cookies is starting to burn before baking is finished, transfer the baking sheet to a higher oven
rack and reduce the heat to 375°F.
12. Cool and eat! Let the palmiers cool for a few minutes on the baking sheet, then transfer to a
cooling rack to cool completely. They will become crispier as they cool. Palmiers are best the day

5. they are made, but can be stored in an airtight container for several days. They will gradually
lose their crispiness over time.
How to Make a Cinnamon Roll Wreath
Makes 1 wreath
What You Need
Ingredients
1 recipe cinnamon rolls or other sweet rolls, such as a half-batch of our Spicy Sticky Cinnamon Rolls
1 batch glaze or icing, such as Quick Sugar Icing
Equipment
Paring knife
Baking sheet
Parchment paper or baking mat
Ramekin or other small heat-proof bowl
Instructions
1. Prepare the cinnamon rolls: Make your recipe for cinnamon rolls up to the step where you roll
up the dough, but before you cut the cinnamon rolls. The rolled dough should be roughly 15
inches long; roll or stretch the log if needed. Transfer the log of dough to a parchment-lined
baking sheet.
2. Slice the log into rolls, stopping just short of slicing all the way through: Slice the rolls roughly
1-inch thick — thinner than you might normally cut the rolls. Stop short of cutting all the way
through the roll, so the rolls are still joined at the bottoms.
3. Shape the wreath: Starting at the top, turn the first cinnamon roll on its side. Turn the next one
so that it overlaps the first roll slightly. Continue turning each roll, overlapping them, and
gradually moving them into a wreath shape. When you get to the last one, join the circle by
tucking the last cinnamon roll under the first. Having someone help with this step is very handy.
Also, don't worry if some of the filling spills out or the rolls start to look messy; it will still bake
beautifully. (Also, that's what icing is for!)
4. Place a ramekin in the middle of the circle. The ramekin will help the wreath hold its shape
while rising and baking.
5. Let the rolls rise, then bake the cinnamon rolls. Remove the ramekin after baking.
6. Drizzle the rolls with glaze or icing. Prepare the glaze and use a fork or a whisk to drizzle the
cinnamon rolls all over.

6. 7. Eat right away!
Recipe Notes
• Make-ahead cinnamon roll wreaths: Make the dough and shape the wreath the night before
baking. Cover loosely with plastic wrap and refrigerate overnight. Remove the rolls from the
fridge while the oven heats, then bake as usual. They might need an extra minute or two of
baking time.
• Freezer cinnamon roll wreaths: You can also make the wreath ahead and freeze it until you're
ready to bake. Full instructions for this are
Eggnog Doughnut Muffins
Makes 12 large muffins
For the muffins:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
2 large eggs
1 cup whole-fat eggnog
For the topping:
4 tablespoons unsalted butter
1 cup powdered sugar
Heat the oven to 350°F with a rack in the middle position. Line a 12-cup muffin tin with muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In the bowl of a stand mixer fit with a paddle attachment (or with a hand mixer), beat the butter on
medium-high speed until creamy, scraping down the sides as needed. Add the sugar and beat until light,
fluffy, and creamy, again scraping down the sides as needed. Add the eggs one at a time, beating until
the batter is smooth.
Remove the mixing bowl from the mixer and use a stiff spatula for these next steps. Add a quarter of the
flour mixture to the bowl and mix until just barely combined. Mix in 1/3 of the eggnog until the batter
smooths out again. Continue adding the flour mixture and the eggnog alternately, ending with the last
quarter of the flour mixture. At this point, the batter will be fairly thick — somewhere between a liquidy

7. batter and a stiff bread dough. Try not to overmix, but make sure all the ingredients are fully
incorporated.
Divide the batter between the muffin tins, filling each one almost to the top. Bake until the muffins have
puffed up, are starting to brown around the edges, and a cake tester comes out clean, 25 to 30 minutes.
Transfer the muffins to a wire cooling rack.
When the muffins are cool enough to handle but still warm, melt the butter in a microwave-safe dish (or
on the stovetop) and use a pastry brush to paint the tops of the muffins with butter (alternatively, you
can dip the tops in the butter if you don't have a brush; I find it less messy to use a brush). Place the
powdered sugar in a bowl and dip the tops of each muffin in the sugar. When done, dip each muffin in
the powdered sugar a second time. If desired, you can unwrap the muffins, paint the bottom and sides
with butter, and dip those in the powdered sugar as well.
Muffins are best when fresh from the oven, but are still very — addictively — good over the next day or
two.
Recipe Notes
• Make-ahead tip: The batter can be prepared ahead of time, covered, and refrigerated overnight
for easy-peasy muffins in the morning.
How To Make Baked Brie in Puff Pastry
Serves 10 to 12
What You Need
Ingredients
1 sheet puff pastry, thawed
All-purpose flour, for rolling
1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
1 large egg, beaten
Optional extras: See Variations
Baguette slices or crackers, to serve
Equipment
Parchment
Baking sheet or pie plate
Parchment
Instructions

8. 1. Warm the oven to 400°F: Place an oven rack in the middle position. Line a baking sheet with
parchment and set aside, or bake your brie in a pie plate.
2. Roll out the puff pastry: Dust your counter with a small amount of flour. Unwrap your puff
pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry
until it measures roughly 11 inches by 11 inches. No need to get out a ruler; it's fine to estimate.
3. Wrap the brie in the pastry: Place the round of brie in the middle of the pastry. Top with any
optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use
your hand to gently press the edges against the brie and neaten up the sides.
4. Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no
longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you're
ready to bake and serve.
5. Brush with egg: Brush the pastry all over with the beaten egg. Be sure to get the sides and
around the folds. Try not to let the egg puddle under the brie.
6. Bake until golden-brown: Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
7. Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie
early and most of it will gush right out — which is still delicious, but less tidy.
8. Transfer to serving platter: Use the parchment paper to transfer the brie to a serving plate. If
you baked it in a pie plate, serve straight from the plate, but double check that the plate has
cooled enough to handle.
9. Serve warm: Arrange sliced baguette or crackers around the brie and serve while warm.
Baked Brie Variations
• Jam & Brie: Top with a few spoonfuls jam or preserves, like raspberry jam, apricot jam, or
jalapeño jelly.
• Honey & Nuts: Top with a few spoonfuls of honey and toasted, chopped nuts, especially walnuts
or pecans.
• Cranberry Sauce: Top with a few spoonfuls of store-bought or homemade cranberry sauce.
• Baked Apples: Slice or chop any tart baking apple and cook with butter over low heat until soft
and warmed through. Scoop on top of the brie.
• Caramelized Onions: Slowly caramelize one onion over low heat until very brown, soft, and
sweet-tasting. You can stir in a few teaspoons of brown sugar or balsamic vinegar if you like.
Scoop over the brie.

9. • Onions & Mushrooms: Caramelize one onion and add chopped or sliced mushrooms in the last
half of cooking.
Recipe Notes
• Baking and serving the brie in a pie plate helps contain the warm, melted cheese and makes it a
little easier for guests to scoop up bites.
• Pie dough is an excellent alternative to puff pastry with this recipe.
• The brie can be wrapped in pastry and kept refrigerated for up to a day before baking and
serving. Brush with egg wash just before baking.
Ginger Applesauce Cake
Makes 16 yummy servings
Ingredients:
1/2 cup butter
1/2 cup sugar
2 eggs
1/4 cup maple syrup
1 1/4 cup unsweetened applesauce
1 1/4 cup all-purpose flour
3/4 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup walnuts, coarsely chopped
Powdered sugar for sprinkling
Preheat the oven to 350°F. Grease a 9-inch square pan. Stir flour, oats, baking powder, salt, cinnamon,
nutmeg, ginger, and cloves together in a bowl and set aside.
Cream butter and sugar together until well-combined. Add the eggs one at a time, mixing on a low
speed to combine. Once the eggs are incorporated, beat the mixture on high for 3 to 4 minutes, until it
is about double in volume. (You can do this by hand, although it won’t be quite as lofty. Beat vigorously
for 3 to 4 minutes, trading off between bakers if you have more than one assistant in the kitchen.) With
mixer on medium, slowly pour in maple syrup and mix in thoroughly.

10. With the mixing spoon, gently mix in the applesauce in two parts, alternating with the dry ingredients.
When the mixture is just starting to come together, have your child sprinkle in the nuts while you stir a
few more strokes, just until all the flour streaks disappear.
Pour into the prepared pan and smooth the surface. Bake for 30 minutes, until a toothpick inserted in
the center comes out dry. Let cool and sprinkle with powdered sugar.
How To Make Eclairs
What You Need
Ingredients
1 batch pâte à choux
1 batch pastry cream
1 cup (6 ounces) semi-sweet chocolate chips or chopped pieces
1/3 cup (3 ounces) heavy cream
Rainbow spinkles
Equipment
2- to 4-quart saucepan
Long-handled spoon
Stand mixer
Mixing bowl
Baking sheets
Parchment or baking mats
Piping bag (or large zip-top bag; see Recipe Note)
Large round pastry tip
Cooling rack
Whisk
Strainer
Instructions
1. Heat the oven to 425°F. Line a baking sheet with parchment or baking mats.
2. Make the pâte à choux: Prepare the pâte à choux following these instructions.
3. Pipe the pâte à choux into eclair shapes: Transfer the prepared pâte à choux to a piping bag fit
with a large round tip, or transfer to a zip-top bag and snip off the end. Pipe small finger-length
eclairs or larger, double-wide eclairs, as desired.
4. Bake the eclair shells: Bake for 12 to 15 minutes, until puffed. Without opening the oven, turn
down the temperature to 375°F and bake for another 18 to 20 minutes, until golden-brown and

11. dry to the touch. Lower the heat again to 300°F, and let the eclair shells dry out for another 15
minutes. Remove from the oven, pierce with a toothpick, and cool completely. (The shells can
be kept in an airtight container for a few days, or frozen for up to 3 months.)
5. Make the pastry cream: Prepare the pastry cream following these instructions. Use the pastry
cream as soon as its chilled, or refrigerate for up to three days. Make sure to press a piece of
plastic wrap against the surface of the pastry cream to prevent a skin from forming.
6. Fill the eclairs with pastry cream: Poke a hole into either end of the eclair using a pastry tip or a
chopstick. Transfer the pastry cream to a piping bag fit with a large round tip. Insert the tip of
the pastry bag into one end of the eclair and fill part way. Insert the pastry bag into the other
end and fill the second half. Repeat with all the eclair shells.
7. Make the chocolate glaze: Transfer the chocolate to a heatproof bowl. Warm the milk in the
microwave or on the stovetop until it's steaming, then pour it over the chocolate. Let it stand for
a minute or two, then stir to form a thick, glossy glaze.
8. Dip the eclairs in chocolate: Dip the tops of the eclairs in chocolate. Set them on a cooling rack
and top with sprinkles, if using. Allow the glaze to set. Eclairs are best eaten on the same day
they are made.
Recipe Note
• Alternative piping bag: If you don't have a piping bag or don't want to fuss with one, just
transfer the choux paste to a large zip-top bag when it's time to pipe. Snip off a quarter-inch
from one of the corners and proceed with piping. Same goes for when it's time to fill the eclairs
with pastry cream!
• Alternative to piping: Don't feel like piping at all? Just cut the eclair shells open down one side,
like a hot dog bun, and scoop spoonfuls of pastry cream inside.
• Change it up! This recipe makes a classic eclair, but you can easily change things up by flavoring
the pastry cream with coffee, chocolate, lemon, or any other flavorings. You can also glaze the
top with a vanilla glaze, or vanilla glaze flavored with a favorite extract.
How To Make Pâte à Choux (Choux Pastry)
What You Need
Ingredients
8 tablespoons (4 ounces) unsalted butter
1 cup water
3/4 teaspoon salt
1 cup all-purpose flour

12. 4 large eggs
1 large egg yolk, mixed with a tablespoon of water, for the egg wash
Pearl sugar, to top, if desired
Equipment
2- to 4-quart saucepan
Long-handled spoon
Stand mixer
Mixing bowl
Baking sheets
Parchment or baking mats
Cooling rack
Instructions
1. Heat the oven to 425°F. Line a baking sheet with parchment or baking mats. Cut the butter into
small pieces — this makes sure it melts quickly and evenly.
2. Bring the butter, water, and salt to a rolling boil: Combine the butter, water, and salt in a
saucepan. Place over high heat and bring to a rolling boil. The butter should be completely
melted by the time the water comes to a boil; if not, reduce the heat until the butter has melted
to avoid too much water evaporating, then bring it back to a boil.
3. Add the flour: Take the pan off the heat and add the flour all at once.
4. Stir vigorously to form a dough: Make sure all the flour is worked into the dough and no more
dry flour remains. Once ready, the dough will resemble mashed potatoes.
5. Cook the dough on the stove: Place the pan back over medium heat. Stir the dough, mashing it
against the sides and bottom of the pan and then gathering it up into a ball again — this dries
out the dough and cooks the flour. Some starchy buildup on the bottom of the pan is normal.
Continue cooking the dough for 3 to 5 minutes. The dough is ready when it pulls away from the
sides of the pan to form a ball, the surface looks shiny and glossy, and it's thick enough that you
can stand a spoon upright in the middle.
6. Cool the dough: Transfer the dough to the bowl of a stand mixer with a paddle attachment.
Beat on medium-low speed until the dough is just warm to the touch. The outside of the bowl
should also be just slightly warm to the touch. Alternatively, you can cool the dough by hand
with a stiff spatula.
7. Add three of the eggs: Whisk the eggs together in a small bowl. With the mixer on medium-low,
add the eggs to the dough in four separate additions. (This can also be done by hand with a stiff
spatula.) As each addition is worked in, the dough will at first become stringy and goopy, then
will form back together into a soft dough. Scrape down the sides of the bowl as needed between
each addition.

13. 8. Check the dough: After the third addition, check the dough before adding the fourth. When the
paste is ready, the dough should be soft, creamy-colored, and very smooth. It should also hold
its shape when scooped. If you scoop up a little bit with your spatula and let it slide back into the
bowl, it should leave behind a little "V" of dough on the spatula. Add the fourth egg, or just half
of the fourth egg, if needed.
9. Portion the dough onto the baking sheet: Scoop the dough out onto the baking sheet. You can
also transfer the dough to a piping bag to pipe specific shapes. The dough can be made into
nearly any size or shape. Space the puffs slightly apart on the baking sheet.
10. Brush the tops of the puffs with egg wash: This makes the puffs golden. Sprinkle the tops with
pearl sugar, if desired.
11. Bake for 12 to 15 minutes, then turn down the oven temp to 375°F:When the pastries look
puffed, after 12 to 15 minutes, then lower the heat to continue baking.
12. Bake another 18 to 20 minutes: Exact baking time will depend on the size and shape of your
puffs. Bake until the puffs are slightly puffed, golden-brown in color, and dry to the touch. They
will detach easily from the parchment and feel hollow and light when you pick them up.
13. Lower the heat to 300°F and dry out the puffs: Continue baking the puffs to dry them out
another 15 minutes or so. If you break one of the puffs open, it should not be wet or eggy on the
inside; bake a few more minutes as needed.
14. Poke the puffs with a toothpick: Transfer the puffs to a cooling rack and poke each one with a
toothpick or the point of a paring knife. This releases any lingering steam from the inside and
helps prevent the puffs from getting soggy.
15. Cool the puffs completely: Once completely cool, the puffs can be filled or used for any recipe.
Unfilled puffs can be kept in an airtight container for several days, or frozen for up to 3 months.
Recipe Notes
• Make-ahead pâte à choux: The choux dough can be refrigerated for up to 3 days or frozen for
up to 3 months before baking; thaw the dough overnight in the fridge before using. The shaped
or piped pastries can also be frozen for up to 3 months and baked straight from the freezer.
Spiced Pear Muffins
Makes 12 muffins
1/2 cup (4 ounces) packed brown sugar
1/4 cup (2 ounces) granulated sugar
1 stick (4 ounces) unsalted butter, softened

14. 2 large eggs
1 teaspoon vanilla extract
1 cup (5 ounces) all-purpose flour
1 cup (5 ounces) whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (4 ounces) milk
2 to 2 1/2 cups pears, unpeeled and diced small (from 2 medium-sized pears, about 11 ounces whole)
1/4 cup chopped candied ginger, 1/2 cup chopped nuts, or 1/2 cup mini chocolate chips (optional)
Cinnamon and sugar, for sprinkling on top
Heat your oven to 425°F. Spray the wells of a standard muffin tin with nonstick spray or place muffin
liners in all the wells.
In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy
frosting, about 1 minute. Mix in the eggs, one at a time until fully incorporated, about 1 minute each.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low
speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue
alternating between the flour and the milk, mixing just until the flour is incorporated. It's OK if there is
still some flour on the sides of the bowl. Do not overmix.
Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the
diced pears and any optional ingredients all at once and fold them into the batter.
Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top.
Sprinkle the tops with cinnamon and sugar.
Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20 to 25
minutes, rotating the pan once in the middle of baking. The muffins are done when the tops looked
cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out
clean.
Sweet Rolls with Strawberry Jam
Makes 12 rolls
For the sweet rolls:
1 cup 2% or whole milk
2 1/2 teaspoons active-dry yeast
8 tablespoons (4 ounces) unsalted butter, softened

15. 2 large eggs
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (or another teaspoon vanilla extract)
4 1/2 to 5 cups all-purpose flour
For the filling:
1 cup strawberry jam,
1/2 cup fresh blueberries, optional
For the frosting:
1 cup powdered sugar
4 ounces cream cheese, softened at room temperature for 1 hour
1/4 cup whole milk or cream
1/2 teaspoon vanilla extract
Warm the milk for 30 seconds in the microwave, just until warm to the touch. If necessary, warm for
another 30 seconds. Pour the milk into the bowl of a stand mixer and sprinkle the yeast over top. Let
this stand for a minute or two until the yeast has dissolved.
Add the softened butter, eggs, sugar, salt, vanilla and almond extracts, and 1 cup of the flour to the bowl
with the milk and yeast. Beat on low speed for a minute or two until the eggs are broken and the butter
is mixed in. You should have a smooth batter with a few lumps. Scrape down the sides of the bowl.
Add the rest of the flour, beat a few seconds to mix, then switch to a dough hook and knead on low
speed for 5 minutes. When finished, the dough will hold together in a fairly smooth ball and feel slightly
tacky to the touch. (Alternatively, turn the dough out on the counter and knead by hand for 7 to 10
minutes.)
At this point, you can cover the bowl and refrigerate the dough overnight, or let the dough rise until
doubled in bulk, 1 to 1 1/2 hours.
When ready to shape the rolls, spray a 13x9-inch baking pan or two 9-inch pie pans with oil and set
aside. Turn the dough out onto a lightly floured counter and press or roll it into a rectangle roughly 10
inches tall by 15 inches wide.
Here's where things start to get messy! Spoon the jam onto the dough and spread into a thin, even layer
over the dough, leaving an inch of bare dough at the top and bottom (along the 15-inch sides). Begin
rolling up the dough, trying to keep as much of the jam between the folds as possible. Use a bench
scraper or a sharp knife to cut the log into 12 equal-sized rolls. The jam will definitely squish out — that's
OK. Re-spiral the individual rolls if you need to, doing your best to keep as much jam inside the rolls as
possible, and then transfer the rolls to the prepared baking pans. Scoop up any jam that's squished out
on the counter with a spoon and tuck it back into the rolls.

16. Loosely cover the rolls and let them rise until puffed and pillowy, 45 to 60 minutes. About 20 minutes
before they're finished rising, heat the oven to 350°F with a rack in the middle position.
Place the risen rolls in the oven and bake for 30 to 35 minutes, until the rolls are golden-brown on top
and the jam looks thickened. If you're adding blueberries, remove the tray from the oven partway
through cooking and poke the blueberries into the tops of the rolls between the folds; continue baking.
Let the finished rolls cool for a few minutes on the counter while you make the frosting.
Using a hand mixer or stand mixer, beat together the powdered sugar, cream cheese, milk, and vanilla
for the frosting. If your cream cheese was a little cool and you see little lumps in the frosting, increase
the mixing speed and keep mixing until the frosting smooths out. Add more milk if you'd like a thinner,
more pourable frosting.
Spread the frosting over the warm rolls and serve. Cover any leftover rolls and keep at room
temperature for a day or two, or refrigerate for a few days longer.
Yogurt Parfait Breakfast Popsicles
Makes 6 popsicles
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the
berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a rapid simmer. Cook for 8 to 10 minutes, stirring
often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature.
You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to
a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2
tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular
yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into
the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt
into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries.

17. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly
agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6
hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the
popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
• You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable,
there's no need to thin the yogurt any further.
• The strawberries can be replaced with an equal amount of any other fruit.
• You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-
making step and proceed with assembling the popsicles.
Banana Nillas
Makes 32 sandwich cookies
For the cookies:
1/3 cup unsalted butter, at room temperature
1/3 cup shortening
1 cup powdered sugar, sifted
2/3 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons water
3 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon sea salt flakes
For the banana purée:
2 medium overripe bananas
2 tablespoons sugar
1/4 cup water
1 tablespoon freshly squeezed lemon juice
For the frosting:
1 cup (8 ounces) unsalted butter, at room temperature

18. 1 cup powdered sugar, sifted
1/2 vanilla bean, seeds only
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon sea salt flakes
1/2 cup caramel sauce, store-bought or homemade, at room temperature
To finish:
8 ounces bittersweet chocolate (preferably 64% cacao), melted
2 ounces Valrhona Dulcey, melted, or caramelized white chocolate (see Recipe Note)
Make the Cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and
shortening on medium speed for 5 to 10 seconds. Add the sugars and mix on low speed to incorporate.
Cream the mixture on medium speed until it is aerated and looks like frosting, 3 to 4 minutes. Scrape the
sides and bottom of the bowl with a rubber spatula to bring the batter together.
Crack the eggs into a small cup or bowl, and add the vanilla and water.
In a bowl, whisk together the flour, baking powder, and salts.
On medium speed, add the eggs and vanilla, one egg at a time, mixing the first briefly before adding the
second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the
sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed
for 20 to 30 seconds to make nearly homogeneous.
Add the flour mixture all at once and mix on low speed until the dough just comes together but still
looks shaggy, approximately 1 minute. Do not overmix. Remove the bowl from the stand mixer. With a
plastic bench scraper, bring the dough completely together by hand.
Stretch out a long sheet of plastic wrap on a work surface and put the dough on top. Pat into a
rectangle, wrap tightly, and refrigerate until chilled throughout, at least 2 hours or preferably overnight.
Unwrap the dough, place on a work surface lightly dusted with flour, and cut in half. Leave at room
temperature until the dough has warmed up but is still slightly cool to the touch.
Put a sheet of parchment paper the same dimensions as a half sheet (13x18-inch) pan on the work
surface and dust lightly with flour. Put one dough half on top.
Using a rolling pin, roll the dough half into a rectangle approximately 10 by 11 or12 inches and 1⁄4-inch
thick or slightly under. If the edges become uneven, push the edge of a bench scraper against the dough
to straighten out the sides. To keep the dough from sticking to the parchment paper, periodically dust
the top lightly with flour, cover with an additional piece of parchment paper, and, sandwiching the
dough between both sheets of parchment paper, flip the dough and paper over. Peel off the top layer of
parchment paper and continue to roll.

19. Ease the dough and parchment paper onto a half sheet pan. Repeat with the remaining dough half and
stack it on top. Cover with a piece of parchment paper and refrigerate the layers until firm,
approximately 1 hour.
Heat the oven to 325°F. Line a couple of half sheet pans with parchment paper.
Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and
peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous
times with a fork. Using a 2-inch round cutter, punch out the cookies. Reroll the dough trimmings, chill,
and cut out more cookies.
Put the cookies on the prepared sheet pans, evenly spacing up to 16 cookies per pan.
Lower the oven to 300°F. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the
cookies feel firm and hold their shape when touched, 7 to 10 minutes more. Let the cookies cool
completely on the sheet pans. Repeat with the remaining pan.
Fill the Cookies: To make the purée, break up the bananas into chunks with your hands. In a small,
heavy-bottomed pot over medium heat, cook the bananas, sugar, water, and lemon juice until the
bananas are soft enough to crumble when nudged with a spoon, 5 to 7 minutes. Do not caramelize the
bananas.
Purée the warm bananas and liquid in a food processor until smooth. While still warm, pour the purée
into a storage container and place plastic wrap on top so it is touching the purée (this helps minimize
oxidation). Refrigerate until chilled.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, mix the butter
briefly on medium speed for 5 to 10 seconds. Add the sugar and beat until the butter mixture is aerated
and pale in color, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring
the frosting together. Mix in the vanilla bean seeds, vanilla extract, and salts until evenly incorporated.
Fold the banana purée into the frosting until evenly incorporated. Fold in the butterscotch until evenly
incorporated.
Fit a pastry bag with the Ateco tip #804 and fill with the frosting.
Make pairs of similar-sized cookies. Turn half of the cookies over. Holding the pastry bag at a 90-degree
angle in the center of the cookie, pipe a “bubble” of frosting, leaving a border on the sides. Top each
filled cookie with a second cookie and press lightly to adhere.
Put the cookies on a parchment-lined sheet pan and refrigerate until the frosting has set, approximately
30 minutes.
Finish the Cookies: Line two half sheet pans with parchment paper. Dip the top of each sandwich cookie
into the bittersweet chocolate, shake off the excess, and place face up on the prepared pans. With an
offset spatula or a spoon, drizzle the Dulcey Chocolate on top in quick strokes.

20. How To Make English Muffins
Makes 12 muffins
What You Need
Ingredients
For the dough starter:
3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)
For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet
Equipment
Mixing bowls
Measuring cups and spoons
Stand mixer (optional)
Whisk
Stiff spatula
Pastry scraper
Baking sheet
English muffin rings (optional)
Large skillet (cast iron, stainless steel, or nonstick)
Pancake spatula
Instructions
1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl.
Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up
to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk.
The longer you can let the starter ferment, the better the flavor and structure of your finished
English muffins.

21. 3. Whisk together the water, yeast, and starter: In the bowl of a stand mixer or large mixing bowl,
combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to
break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add
3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together
in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough
is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The
dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly
tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with
oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1
1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use
a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the
counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet
and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around
the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours;
for room temperature dough, this will take about 1 hour. Depending on the size of your muffin
rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a
small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins
to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using
rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are
golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until
golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently
press the tops with the spatula to prevent them from rising too much.

22. 13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or
not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too
quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in
batches until all the muffins have been cooked. Add a small pat of butter to the pan between
batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and
eat. English muffins will keep for several days in an airtight container on the counter and are
fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in
plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
• Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy
milk. Replace the butter with olive oil.
• Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter.
Instead of shaping muffins by hand, allow the batter to come to room temperature after
refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as
molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.
Carrot Cake with Cream Cheese Frosting
Serves 12 to 15
For the cake:
2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
1 teaspoon vanilla
3/4 cup (6 ounces) canola oil
1 cup (8 ounces) granulated sugar
4 cups grated carrots (a little less than 2 pounds carrots)
For the frosting:
1/4 cup (2 ounces) unsalted butter, room temperature

23. 1 8-ounce package cream cheese, room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
Pinch of salt
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
Whisk together the flour, cinnamon, powder, soda, and salt. In a separate bowl, beat the eggs with the
vanilla. Set both aside.
In a large bowl, beat together the oil and sugar in a stand mixer or by hand until they reach a uniform
consistency. With the mixer on low, beat 1/3 of the flour. Next, add 1/3 of the eggs. Continue adding the
flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated.
Fold the carrots into the batter with a spatula, working slowly and gently until the carrots are distributed
and no more dry flour remains.
Pour the batter into the baking dish and tap the dish a few times against the counter to work out the air
bubbles. Bake for 45 to 50 minutes, rotating once during baking. The finished cake should be slightly
puffed in the middle and browned on the edges. A toothpick inserted in the middle should come out
clean.
Let the cake cool completely before frosting, about one hour, or wait to frost until the next day.
When ready to frost, beat together the butter and cream cheese. Slowly beat in the vanilla, powdered
sugar, and salt. Increase to high once the frosting starts to come together into lumps. Beat until creamy,
scraping down the sides of the bowl as necessary.
Leftover cake can be kept, covered, at room temperature for several days. You can also wrap the
unfrosted cake in aluminum foil and freeze it for up to 3 months.