Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Strawberry-Rhubarb Compote with Vanilla & Cardamom

Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1/2 cup granulated sugar; more to taste
• 6 Tbs. fresh orange juice; more to taste
• 3 Tbs. honey
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 small vanilla bean
• 3 cups hulled and thickly sliced strawberries (about 2 pints)

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.

Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.

Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.

Roasted Cornish Game Hens with Wildflower Honey & Orange

Cornish game hens work well for entertaining. They’re a nice departure from chicken, and they don’t require any last-minute carving. Marinating in honey and basting with butter adds flavor and encourages the skin to brown, but sometimes they also need a flash under the broiler to finish.

• 3 Cornish game hens (1-1/2 to 2 lb. each)
• 6 Tbs. plus 1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1-1/2 Tbs. honey (I prefer wildflower honey)
• 1-1/2 Tbs. chopped fresh thyme
• 2 bay leaves, preferably fresh, each torn into about 4 pieces
• Pinch crushed red pepper flakes
• 1 medium orange
• 1 small yellow onion, cut crosswise into 1/4-inch-thick slices
• 1 Tbs. kosher salt
• Freshly ground black pepper
• 3 Tbs. unsalted butter, melted, for basting, plus 1 Tbs. butter, not melted, for the sauce
• 1 cup low-salt chicken broth

Discard the giblets from the hens or reserve for another use. Using kitchen shears, cut along both sides of the backbones and remove them. Then cut each hen in half along the breastbone. Trim off the wing tips and put the hens in a large bowl.

In a small bowl, combine the 6 Tbs. wine, honey, thyme, bay leaves, and red pepper flakes, and stir to dissolve the honey (it’s all right if it doesn’t dissolve completely).

Using a vegetable peeler, peel the zest from the orange in large strips, letting the strips drop into the bowl with the hens. Add the honey mixture and the sliced onion to the bowl. Toss well, cover, and refrigerate for at least 4 hours or overnight, tossing the hens occasionally.

About half an hour before cooking, remove the hen halves from the marinade and gently pat them dry, trying not to disturb the thyme clinging to them. Arrange the hens on a heavy-duty rimmed baking sheet and let sit at room temperature for 30 minutes. (Discard the remaining marinade.) Position a rack in the top third of the oven and heat the oven to 450°F.

When ready to roast, season the hen halves on both sides with the salt and several grinds of pepper. Turn them skin side up. Roast the hens, basting occasionally with the melted butter and rotating the pan for even browning as needed, until an instant-read thermometer inserted into the meaty part of a thigh registers 175° to 180°F (be careful not to hit the bone), about 30 minutes.

If the skin is somewhat pale, baste the hens, turn the broiler to high, and broil, rotating the pan frequently, until the hens are nicely golden, about 2 minutes. (Watch carefully to prevent burning.) Transfer the hens to a serving platter and tent with aluminum foil.

While the rimmed baking sheet is still hot, add the remaining 1/3 cup wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Pour the wine and juices into a small saucepan and add the chicken broth. Boil the sauce over high heat until it thickens ever so slightly, 2 to 3 minutes; it should be more like a jus than a thick sauce. Off the heat, whisk in the remaining 1 Tbs. butter. Taste and add salt and pepper, if needed. Keep warm.

To serve, pour a small amount of the sauce on and around the hens and pass the remainder at the table.

Chocolate Coffee Cheesecake

Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? Create your own customized cheesecake recipe with our Recipe Maker.

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted
• 3 8-oz. packages cream cheese, at room temperature
• 3/4 cup crème fraîche
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 2 tsp. instant espresso powder
• 4 large eggs, at room temperature
• Chocolate-covered espresso beans, for garnish

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and instant espresso powder and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.


Garnish with chocolate-covered espresso beans and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 1/4 cup packed dark brown sugar
• 1/4 cup unsulfured mild molasses
• Kosher salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly grated nutmeg
• 1-1/2 cups steel-cut oats
• 1/2 cup raisins
• 2 Tbs. finely chopped crystallized ginger
• Heavy cream, for serving

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Maple-Thyme Roast Chicken

• 4-lb. whole chicken, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 1/3 cup pure maple syrup
• 2 Tbs. vegetable oil
• 2 Tbs. balsamic vinegar
• 1 Tbs. chopped fresh thyme
• 1/8 tsp. cayenne

Position a rack in the upper third of oven and heat the oven to 400°F. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9x13-inch baking dish (the chicken should fit snugly).

In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 170° to 175°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)

Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve immediately

Coffee & Cream Icebox Cake

Coffee and hazelnuts give this cake—a variation on Nabisco’s Famous Wafer Roll recipe—a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.

• 1-3/4 cups heavy cream
• 1 Tbs. instant espresso powder
• 1 Tbs. sugar
• 44 Nabisco Famous Chocolate Wafers
• 1/4 cup finely chopped, toasted hazelnuts for garnish
• 1/4 cup crushed chocolate wafer cookie crumbs

Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

In a bowl, combine the cream, espresso powder, and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.

Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.

Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Vanilla & Sour Cream Pound Cake with Vanilla Glaze

Vanilla beans and their tiny seeds lend an especially intense flavor and heavenly aroma to any dessert. Here, we've got double the vanilla; the seeds are incorporated in both the cake and the glaze, creating not only delicious flavor, but also a beautifully speckled thick glaze.  

For the cake:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the  pan
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/2 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2-1/2  tsp. pure vanilla extract
• 6 large eggs
• 1 cup sour cream

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

For the glaze:

• 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
• 3 Tbs. heavy cream
• 1 Tbs. light corn syrup
• Seeds scraped from 1/4 vanilla bean, or 1/2 tsp. pure vanilla extract

Make the cake:

Position a rack in the center of the oven and heat the oven to 325°F. Grease and lightly flour the bottom and sides of a 10-cup fluted tube pan.

In a medium bowl, combine the flour, baking powder, baking soda, and salt; whisk until well blended. Beat the butter on medium-high speed with a stand mixer fitted with a paddle attachment (or use a large bowl and a hand-held electric mixer) until smooth, 1 min. Add the sugar and vanilla bean seeds or extract and continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Add the eggs, one at a time, beating well for 30 seconds and then stopping to scrape the bowl after each addition. Add half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix until just blended. Add the remaining flour mixture and beat on low speed until just blended.

Scrape the batter into the prepared pan and spread evenly with a rubber spatula. Bake until the top of the cake is light brown and a cake tester or toothpick inserted in the center comes out with just a few small crumbs attached, 50 to 55 min.

Transfer the cake pan to a rack and let cool for about 15 min. If necessary, run a knife between the cake and the pan to loosen the cake. Invert the cake onto the rack and lift off the pan. Set the rack over a large sheet of waxed paper or foil (to catch the glaze later) and let the cake cool completely.

Glaze the cake:

In a small bowl, combine the confecctioners’ sugar, heavy cream, corn syrup, and vanilla bean seeds or extract. Stir until well blended, smooth, and shiny. The glaze should be thick but fluid enough to fall from a spoon. If it isn’t, add more cream, 1 tsp. at a time, until the glaze thins to the right consistency. Spoon the glaze evenly over the top of the cake. The glaze should form thick ribbons that drip down the sides of the cake. If the glaze resists dripping on its own, use the back of the spoon to encourage it. Let the glaze set for at least 1 hour before serving. Store loosely covered at room temperature for up to three days. (The cake can also be frozen unglazed.)

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 4 oz. (1/2 cup) unsalted butter, softened
• 1/4 cup pure maple syrup
• Kosher salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground cinnamon

For the pancakes

• 7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 1 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2-1/4 cups buttermilk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 pint blueberries (3/4 lb.), rinsed and picked through
• Unsalted butter, for cooking

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Espresso Brittle

• 1 cup sugar
• 1/4 cup water
• 2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
• 1 oz. (2 Tbs.) butter
• Pinch salt

Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful—the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice cream.

With a rolling pin and a little brute force, you've got crushed coffee beans. Putting the beans in a zip-top bag keeps them from flying all over the kitchen.

When you add the crushed coffee beans to hot caramel, the caramel will foam and spurt. Just keep swirling the pan until the caramel turns brown.

Amaretto Cheesecake

This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. graham crackers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. mascarpone
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. amaretto
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• Crushed amaretti cookies, for garnish

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the amaretto and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.Garnish with crushed amaretti and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Coffee ‘Tea’ Cakes

These little cakes look like scones but have a moister, more cake-like texture.

• 9 oz. (2 cups) all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 2/3 cup packed light brown sugar
• 1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
• 1 stick (8 Tbs.) cold butter, cubed
• 1/3 cup heavy cream
• 1 tsp. vanilla extract
• 1/3 cup cold brewed espresso or double-strength coffee
• 1 tsp. packed light brown sugar
• 1 tsp. sugar

Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it "sprinkleable." Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 minutes. Remove from the oven and cool. Cut into wedges along the lines.

Soft & Chewy Vanilla Cookies

These thin, delicate rounds have a heady vanilla perfume—perfect with hot or iced tea or as a snack at any time of the day. The cookies can be eaten as is (my favorite way) or sandwiched with a bit of your favorite fruit preserves.

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/4 tsp. baking powder
• 6 oz. (3/4 cup) unsalted butter, softened at room temperature
• 1-1/4 cups granulated sugar
• Seeds scraped from 1 vanilla bean, or 1-1/2 tsp. pure vanilla extract
• 2 large eggs

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

Position the oven racks in the top and bottom thirds of the oven and heat the oven to 375°F. Line two cookie sheets with parchment.

In a medium bowl, whisk the flour, salt, and baking powder until well blended. In another medium bowl, beat the butter on medium-high speed with an electric mixer (a hand-held works well) until smooth. Add the sugar and vanilla bean seeds or extract and continue beating until well combined, about 2 min. Add the eggs and beat until well blended, about 1 min. longer. Add the flour mixture and mix on low speed until just blended, about 30 seconds.

Using a 1-tablespoon cookie scoop or two tablespoons, arrange heaping tablespoonfuls of the dough in mounds about 3 inches apart on the prepared cookie sheets. Bake two sheets at a time, swapping the sheets’ positions half way through baking, until the edges are golden brown, 10 to 14  min.

Set the sheets on racks and let cool for 5 min. before transferring the cookies to the racks to cool completely. Using cooled cookie sheets, bake the remaining cookie dough.

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.

Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.

In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.

Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

Make the frosting:

In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

Assemble the cake:

Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.

Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer.

Apply a crumb coat—a very thin layer of frosting—over the entire cake.

Vanilla Bean–Mayonnaise Cupcakes with Chocolate Icing

As an ingredient in cake, mayonnaise makes perfect sense. It is made of eggs and oil, both common cake ingredients. Oil cakes, in general, tend to be very moist, and this one is no exception. I’ve added a vanilla bean, which brings deep flavor to the already moist and delicious cake. The glossy chocolate icing was a specialty of my grandmother.

For the cupcakes:

• 1 cup whole milk
• 1 vanilla bean
• 2-1/2 cups cake flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup real mayonnaise
• 1 cup granulated sugar

For the icing:

• 2 Tbs. unsalted butter
• 2 (1-oz.) squares unsweetened chocolate
• 1 cup confectioners’ sugar
• 3 Tbs. whole milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. kosher salt

Make the cupcakes:

Preheat the oven to 350°F, with a rack in the middle. Line 16 cupcake cups with liners.

Add the milk to a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the side of a paring knife. Add the vanilla pod and bring the milk to a simmer, then remove from the heat. Cover the saucepan and let steep for 10 minutes. Discard the vanilla pod and cool the milk to room temperature. Whisk together the flour, baking powder, and salt.

Beat together the mayonnaise and sugar in a large bowl until they are well combined. Add half the flour mixture, then beat in the milk. Beat in the remaining flour mixture. (The batter will be loose.) Divide the batter evenly among the cupcake liners.

Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the cupcake cups and cool on a rack.

Make the icing:

Melt the butter in a medium saucepan over low heat. Add
the chocolate and stir until it is melted. Remove from the heat and add
the confectioners’ sugar, milk, vanilla, and salt and beat with a woodenspoon until the icing is smooth and glossy. Let the icing cool
slightly.

Spread the icing over the cooled cupcakes and serve.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

• Unsalted butter for greasing the crock
• 1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)
• 8 oz. sliced bacon
• 8 large eggs, at room temperature
• 5 cups whole or low-fat milk
• 1 cup pure maple syrup
• 2 tsp. pure vanilla extract

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Vanilla Sugar Cookies

• 8-1/2 oz. (1-3/4 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened at room temperature
• 1 cup granulated sugar; more for coating
• 1 large egg
• 1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Tip:

Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with the paddle attachhment or a hand-held mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 min. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.

Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls about 3 inches apart on ungreased cookie sheets.

Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

The cookies can be stored in an airtight container for up to three days.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 3 cups (13-1/2 oz.) unbleached all-purpose flour
• 2 tsp. baking powder
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, softened
• 1-1/2 cups plus 1/3 cup granulated sugar
• Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
• 2 large eggs plus 2 large egg yolks

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
• 1 Tbs. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
• 1 large egg yolk
• 1/4  tsp. fresh lemon juice
• 3 to 4 Tbs. ice water
• Cooking spray

For the filling

• 2 large eggs
• 3 large egg yolks
• 1 tsp. pure maple extract
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1 cup pure maple syrup
• 3/4 cup granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 8 oz. (2 cups) chopped walnuts, toasted

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.