Dark Chocolate Tart

Found in Food Network Magazine Dec 2022 here

 

For the Crust 

1 9-ounce box Nabisco Famous Chocolate Wafers
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
 

For the Filling:
6 1/2 ounces bittersweet chocolate, such as Lindt, finely chopped (about 1 cup)
1 1/4 cups heavy cream
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract, such as Nielsen-Massey
 

For the Glaze:
3 ounces bittersweet chocolate, such as Lindt, finely chopped (about 1/2 cup)
1/4 teaspoon instant coffee granules
1/4 cup heavy cream
1/2 teaspoon flaked sea salt, such as Maldon

Preheat the oven to 350˚ F.

For the crust, place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour into a medium bowl and stir in the butter. Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.
 

Meanwhile, for the filling, place the 6 1/2 ounces of chocolate in a medium bowl. Heat the 1 1/4 cups cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate, allow it to stand for one minute, then stir gently with a whisk until smooth (see Cook’s Note). Stir in the eggs and vanilla, whisking until smooth. Pour into the crust and bake for 18 to 20 minutes, until the filling is set on the edge but still jiggly in the middle. Set aside to cool.
 

For the glaze, put the 3 ounces of chocolate and the coffee granules in a small bowl. In the same saucepan, heat the 1/4 cup cream just to a boil and pour it over the chocolate. Allow to sit for one minute, then whisk until smooth. Gently pour the glaze over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the sea salt and set aside at room temperature until set. Remove the rim of the tart pan and transfer to a flat serving plate. Cut in wedges (the crust may crumble a little) and serve at room temperature.

Cook’s Note
If either chocolate-and-cream mixture doesn’t melt completely, heat in a microwave for 15 seconds, then stir well. If you’d like to serve this with a sauce, make a quick crème anglaise by melting vanilla ice cream and drizzling a puddle on the plate before adding a wedge of the tart.

Coconut Orange Bundt Cake w/ White Chocolate Glaze

Found in Food Network Magazine Dec 2022 here

 

Cooking spray
2 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
2 tablespoons finely grated orange zest (from 2 oranges)
4 large eggs
1 tablespoon coconut extract
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup sweetened shredded coconut
 

For the Glaze:
8 ounces white chocolate, finely chopped
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1/2 teaspoon coconut extract
Sugared cranberries and orange zest, for decorating (see Cook’s Note)

Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚ F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
 

Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
 

Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
 

Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.

Cook’s Note
To make the topping, dissolve 1/2 cup sugar in 1/2 cup simmering water; pour over 1/2 cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in 1/2 cup sugar and let dry for 2 hours.
 

Ginger Maple Biscotti

From Food Network Magazine Dec 2022 here

For the Biscotti: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated pure maple sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup crystallized ginger, finely chopped
 

For the Glaze:
2 cups confectioners’ sugar
2 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 teaspoon ground ginger
2 to 3 tablespoons whole milk

White sprinkles, for decorating

Make the biscotti: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
 

Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3x13" log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
 

Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
 

Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.

Coconut Cheesecake Thumbprints

Recipe from Food Network Magazine Dec 2022 here

For the Cookies: 

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon finely grated lime zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3/4 cup sweetened shredded coconut
 

For the Filling:
2 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract

Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
 

Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
 

Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
 

Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.
 

Frosted Pecan Praline Cookies

Recipe from Food Network Magazine Dec 2022 here

For the Praline 

Cooking spray
3/4 cup granulated sugar
2 tablespoons water
Pinch of salt
1 cup pecan halves, toasted
 

For the Cookies and Frosting:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick plus 6 tablespoons salted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup confectioners’ sugar

Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
 

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
 

Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
 

Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
 

Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.

Pistachio Snowball Cookies

Recipe from Food Network Magazine Dec 2022 here

 

3/4 cup raw unsalted pistachios
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 to 2 1/2 teaspoons green gel food coloring

Preheat the oven to 350˚ F. Spread out the pistachios on a baking sheet and bake until toasted, 5 to 10 minutes. Let cool, then transfer to a food processor. Process until finely chopped but not ground to a powder. Transfer the pistachios to a medium bowl; add the flour and salt and whisk to combine.
 

Beat the butter and 1/2 cup confectioners’ sugar in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Add the vanilla and almond extracts and beat just to combine. Reduce the speed to low and beat in the pistachio mixture in 3 batches until fully combined.
 

Scoop tablespoonfuls of dough; roll into balls. Arrange 1 inch apart on an unlined baking sheet and refrigerate 30 minutes.
 

Bake, rotating the pan halfway through, until the cookies are very lightly browned and dry to the touch, 10 to 15 minutes.
 

Meanwhile, put 1 1/2 cups confectioners’ sugar in a food processor. With the motor running, add 2 teaspoons green food coloring and process until the sugar is green; add the remaining 1/2 teaspoon food coloring, if desired, and process to combine. Remove the green sugar to a wide shallow bowl; it should feel like sand.
 

Let the cookies cool 5 minutes on the baking sheet, then remove to a rack. Let cool 15 to 20 minutes more; they should be barely warm. (Do not roll the cookies in the colored sugar while hot or the coloring will bleed.) Break up any clumps of green sugar. Put the remaining 1 cup confectioners’ sugar in a separate shallow bowl. Roll half the cookies in the green sugar to coat and the other half in the plain sugar. Return to the rack and let cool completely. Roll in the sugars again to coat. 

 

Apple Pie Shortbread Cookies

Recipe from Food Network Magazine Dec 2022 here

1 cup refrigerated apple cider
2 sticks unsalted butter, at room temperature
1 large egg yolk
2 teaspoons apple pie spice
1/2 teaspoon salt
1 cup confectioners’ sugar
2 1/4 cups all-purpose flour, plus more for kneading and stamping
Granulated sugar, for rolling
 

For the Glaze:
3/4 cup confectioners’ sugar
1 tablespoon refrigerated apple cider
1 1/2 to 3 teaspoons warm water

Make the cookies: Bring the cider to a boil in a small nonstick skillet over medium heat. Cook until syrupy and reduced to about 1 1/2 tablespoons, 12 to 14 minutes. Set aside until cooled slightly but still liquidy.
 

Beat the butter, egg yolk, apple pie spice and salt in a large bowl with a wooden spoon until creamy and smooth. Mix in the reduced cider to combine, then mix in the confectioners’ sugar. Add the flour and mix until most of the flour is absorbed and it’s difficult to stir. Turn out the dough and any flour from the bowl onto a clean work surface. Gather and gently knead the dough a few times, dusting the dough and surface with flour as needed, until the dough comes together and is soft but not sticky.
 

Line a baking sheet with parchment paper. Divide the dough into 18 pieces (about 1 1/2 tablespoons each) and roll each into a ball. Place on the baking sheet and refrigerate until slightly firm but with some give for stamping, about 30 minutes.

 

Put a few tablespoons of granulated sugar on a large plate. Working with 1 piece of dough at a time, gently reroll the dough ball if misshapen, then place on the sugared plate. Sprinkle the top of the dough ball with sugar and then lightly dust with flour. Lightly dust a 3-inch cookie stamp with flour and press on the dough ball until the cookie is 1/4 to 1/2 inch thick. Lift the stamp to release the cookie; if it’s stuck to the stamp, gently pull on an edge to release. Repeat with the remaining dough balls; arrange on 2 unlined baking sheets. Refrigerate the stamped cookies until firm, 20 to 30 minutes.
 

Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Bake, switching the pans halfway through, until the cookies are firm around the edges and just beginning to lightly brown, 15 to 18 minutes. Let cool a few minutes on the baking sheets, then transfer to a rack to cool completely.
 

Make the glaze: Mix the confectioners’ sugar, apple cider and 1 1/2 teaspoons warm water in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, until the glaze is the consistency of heavy cream. Dip the stamped side of each cookie in the glaze, then let the excess drip off; return to the rack, glaze-side up. If the glaze is too thick and hides the stamp design, adjust the consistency with more water before continuing. Let stand at room temperature until set, about 15 minutes.

Cook’s Note
You’ll need a 3-inch cookie stamp to make this fun design — look for snowflakes, stars or other holiday patterns.

Classic Eggnog

Recipe found in Food Network Magazine Dec 2022 here

 

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Hot Ham & Cheese Wreath

Recipe found in Food Network Magazine here

 

2 8-ounce cans refrigerated crescent roll dough
1/4 cup jalapeño jelly
6 oz deli ham, sliced paper thin
3 oz Gruyere cheese, shredded
3 oz pepper jack cheese, shredded
2 jalapeños, thinly sliced

Preheat the oven to 375° F.

Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
 

In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
 

Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve. 

Gnocchi Mac & Cheese w/ Fall Vegetables

Recipe found in Food Network Magazine Dec 2022 here

 

Kosher salt
1 large sweet potato, peeled and diced
1 17.5-ounce package potato gnocchi
2 tablespoons unsalted butter
1 small onion, diced
1 large bunch or 2 small bunches spinach, stemmed and chopped
Freshly ground pepper
2 tablespoons all-purpose flour
2 cups whole milk
6 ounces cheddar cheese, shredded (about 1 1/2 cups)
1/4 cup grated Parmesan cheese, plus more for topping
1 teaspoon Dijon mustard

Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
 

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
 

Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
Divide the gnocchi among bowls. Top with more Parmesan.

Duff Goldman's Gingerbread Cupcakes

Recipe found in Food Network Magazine Dec 2022 here

 

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
1 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
1 cup boiling water
 

For the Frosting:
4 cups confectioners’ sugar
1 8-ounce package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350˚ F and line two 12-cup muffin pans with cupcake liners.
Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.

Roast Pork w/ Crackling

Recipe found in SL October 2024 here

1 (5- to 6-lb.) bone-in pork shoulder (Boston butt) with 1/2-inch fat cap
2 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp. black pepper
2 Tbsp. kosher salt, divided
1 1/2 Tbsp. olive oil
Applesauce or chutney

Preheat oven to 325°F. Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan.

Place pork, fat cap side up, on a cutting board. Using a sharp knife, score fat cap in a crosshatch pattern about 1/4 inch deep at 1-inch intervals. Excluding fat cap, sprinkle pork evenly with poultry seasoning, sage, pepper, and 1 1/2 tablespoons of the kosher salt. Transfer pork, fat cap side up, to prepared roasting rack. Brush fat cap with olive oil, and sprinkle evenly with remaining 1/2 tablespoon salt.

Roast in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, about 2 hours, 30 minutes. (Do not remove from oven.)

Increase oven temperature to 450°F, and roast until fat cap is crispy and golden brown and a thermometer registers 160°F, about 30 minutes. Remove from oven, and cover with aluminum foil; let stand 20 minutes. Slice as desired; serve with applesauce or chutney. 

 

Apple Cinnamon Rolls

Recipe found in SL October 2024 issue here 

1 (1/4-oz.) envelope instant yeast (about 2 1/4 tsp.)
3 1/4 cups all-purpose flour, plus more for work surface
1 cup packed light brown sugar, divided
1 1/4 tsp. kosher salt, divided
1 large egg plus 1 large egg yolk, at room temperature
5 Tbsp. unsalted butter, melted and cooled
1 cup apple cider, warmed (100° to 110°F), divided, plus more as needed
1/2 cup heavy whipping cream, warmed (100° to 110°F), divided
3 medium apples (such as Granny Smith), peeled and finely chopped (4 cups)
2 tsp. cornstarch
4 1/2 tsp. apple pie spice, divided
1/4 cup unsalted butter, softened
2 oz. cream cheese, softened
2 1/2 Tbsp. powdered sugar

Stir together yeast, flour, 1/4 cup of the brown sugar, and 1 teaspoon of the salt in the bowl of a stand mixer fitted with a paddle attachment until combined. Add egg and yolk, butter, 1/2 cup of the cider, and 1/4 cup of the cream; beat on medium-low speed until an elastic dough forms, stopping to scrape down sides of bowl as needed, 10 to 12 minutes. (Dough will be soft and slightly sticky.) Coat inside of a large bowl with cooking spray; place dough in bowl, turning dough to grease top. Cover and let rise in a warm place (75°F) until dough is doubled in size, 1 hour to 1 hour, 30 minutes.
    
While dough is rising, stir together apples, cornstarch, 1 1/2 teaspoons of the apple pie spice, 1/4 cup of the brown sugar, and remaining 1/2 cup cider and 1/4 teaspoon salt in a large skillet. Cook over medium, stirring often, until juices thicken to a syrupy consistency, 8 to 10 minutes. Transfer mixture to a heatproof bowl; set aside, and let cool to room temperature, about 45 minutes.

Stir together remaining 1/2 cup brown sugar and 3 teaspoons apple pie spice in a small bowl; set sugar-spice mixture aside. Coat a 9-inch square baking pan with cooking spray. Gently punch down dough; roll dough on a lightly floured work surface into a 14- x 10-inch rectangle.
Spread butter evenly over dough, leaving a 1/2-inch border on 1 short side.
 

Sprinkle sugar-spice mixture over butter. Drain apple mixture, reserving juices; set juices aside, and spoon apples over sugar-spice mixture.

Starting from short side without border, roll dough into a tight log, pinching seam to seal. Using a serrated knife, trim both ends of log, if needed; cut log into 9 even slices (about 1 1/4 inches thick).
Arrange slices in prepared baking pan. Cover with plastic wrap, and let rise in a warm place (75°F) until nearly doubled in size, 30 to 45 minutes. Preheat oven to 350°F.

Drizzle remaining 1/4 cup cream over rolls. Bake in preheated oven until tops are golden brown and rolls are cooked through, 25 to 28 minutes.
Meanwhile, add 2 tablespoons reserved apple juices to a small bowl. Add cream cheese and powdered sugar; whisk together until glaze is smooth, adding more apple cider as needed to reach drizzle consistency. Let rolls cool in baking pan on a wire rack for 10 minutes. Drizzle glaze over warm rolls. Serve immediately.

*********************************************

Classic baking ingredients are needed for these apple cinnamon rolls, along with apple cider, apple pie spice, and fresh apples to really make sure each bite of roll is bursting with these fall-forward flavors.

--Instant yeast: We used Instant yeast (such as Fleischmann’s RapidRise) as the leavening agent for these rolls, giving them a quick and easy rise. 
--All-purpose flour: Provides the base of the dough
--Light brown sugar: Adds a warm, caramel-like flavor to further enhance the spices.
--Large eggs: Makes a softer dough, and an additional yolk enriches it for moistness and richness.
--Unsalted butter: Adding softened butter to the dough lends extra softness and ensures a moist, tender dough.
--Apple cider: For best flavor, use refrigerated apple cider. Some is used in the dough; the rest is used for the apple filling.
--Heavy whipping cream: Here again, some is used in the dough, while the rest is poured over the shaped, risen rolls. Adding a drizzle of heavy cream at the end ensures a gooey roll, but you could omit the drizzle if you prefer fluffier rolls. It’s best to use heavy whipping cream rather than milk or half-and-half, as this offsets the added moisture content of apple cider for flavor.
--Cooking spray: To keep the rolls from sticking to the baking pan.

--Apples: Choose apples that hold their shape when cooked, such as Granny Smith. If you prefer sweeter apples, Honeycrisp similarly holds its shape well. 
--Cornstarch: Helps to thicken up the filling so it's syrupy and not runny.
--Apple pie spice: This spice variety is a one-stop shop for a perfectly spiced filling, notes of cinnamon, and aromas reminiscent of apple pie. You can buy pre-made spice mix, or make your own apple pie spice.
--Cream cheese: Tart and creamy, cream cheese provides the base of the glaze. 
--Powdered sugar: Sweetens the glaze.

Tips for Making Apple Cinnamon Rolls

Cinnamon rolls look complicated, but they're really not. The Southern Living Test Kitchen has some good advice to make these baked goods even easier.

Cook down: Precooking the apple mixture helps draw out some of the moisture so that you don’t get watery apples in the filling.
Don't toss the sauce: The gooey spiced juices from the apple filling is used to flavor the frosting, so you get those perfect apple-y fall flavors in every bite.
Fluff it up: Drizzling heavy cream over the rolls just before baking them helps keep them ultra moist and gooey. If you prefer your rolls light and fluffy and less gooey, simply omit this step.
Flour power: Dough should be quite soft and slightly sticky—don’t be tempted to add extra flour.

How To Make Apple Cinnamon Rolls Ahead

Cinnamon rolls do take some time, that is true. So if you need to get a few steps ahead for tomorrow's breakfast or brunch, consider these tips:

Overnight rise: Instead of allowing the shaped rolls in the pan to rise to room temp, simply cover the pan and refrigerate them overnight (about eight hours). Remove from the refrigerator and let rise at room temperature until puffy, about one to two hours, before baking.
Fill it up: The apple pie filling can be cooked up to two days in advance. Store in an airtight container in the refrigerator until ready to use.
Deep freeze: Unbaked rolls can be shaped and frozen for up to one month. Simply cover the pan and wrap tightly in a couple of layers of plastic wrap. Before baking, let the rolls thaw in the pan overnight in the refrigerator, then let rise at room temperature the following day until puffy, about one to two hours, before baking.

How To Reheat Apple Cinnamon Rolls

While they’re best served warm right out of the oven, leftover rolls can be stored in an airtight container in the refrigerator for up to two days. Microwave gently and briefly to reheat before eating.

Elvie's Remoulade

Found in SL October 2024

 

1/4 c finely chopped celery (1 medium stalk)

1/4 c thinly sliced scallions (2 med scallions)

1/4 c white wine vinegar

1/4 c Creole mustard

1 tbsp paprika

1/2 tsp salt

1/16 tsp cayenne pepper

1/2 c vegetable oil (ewww)

black pepper to taste

 

Place celery, scallions, vinegar, mustard, paprika, salt, and cayenne pepper in a blender. Process until smooth, about 1 minute, scraping down sides as needed.

With blender running, gradually add oil until combined and smooth. Pour remoulade into a bowl; season with more salt and black pepper to taste. Serve with poached shrimp.

Shortcut Brisket Burnt Ends

Found recipe in SL October 2024.

 

3# trimmed brisket, 1/4" fat cap, cut into 1" cubes

3 tbsp bbq rub

1c bbq sauce

 

Preheat oven to 300°F with rack in top third position. Line a large rimmed baking sheet with aluminum foil; place a wire rack on top of foil. Toss brisket cubes and bbq rub together until brisket is fully coated. Arrange cubes on wire rack 1" apart.

Bake in preheated oven until very tender, about 3 hours. Remove baking sheet from oven and increase temperature to broil.

Toss cooked brisket and 1/2c of the bbq sauce in a bowl until completely coated; return brisket to wire rack. Broil until sauce caramelizes, about 5 minutes. Remove from oven; transfer brisket to a large bowl. Add remaining 1/2c bbq sauce and toss until coated. Season to taste. Transfer to platter and let rest 5 minutes before serving.