Creamy Hot Cocoa

Ingredients

• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• Pinch of salt
• 1/3 cup boiling water
• 4 cups 2% milk (for creamy texture without too much fat)
• 1 teaspoon vanilla extract

Directions

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Cool it to drinking temperature.

Custard Filling

Ingredients

• 2 cups milk
• 4 Tablespoons unsalted butter
• 4 egg yolks
• 1/2 cup sugar
• 5 Tablespoons flour
• 2 Tablespoons cornstarch
• 1/2 tsp. salt
• 2 tsp. vanilla bean paste (or vanilla extract, or seeds scraped out of 1 vanilla bean pods

Directions

1. Scald the milk and butter in a large pyrex measuring cup by microwaving for 2-3 minutes.
2. Beat the egg yolk with a whisk, and add the flour, cornstarch, salt, and sugar.  Whisk together to form a thick paste.
3. Add about 1/3 of the warm milk mixture to the paste, and whisk constantly.  (This step tempers the egg, and loosens up the paste so that you can add the remaining warm milk.)  Add the second 1/3 of the warm milk, and whisk until combined.  Then add the last 1/3 of the warm milk, and whisk until combined.
4. Strain the egg mixture into a saucepan.  (This will catch any lumps, and any bits of egg that may have “scrambled”.)
5. Add the vanilla bean paste (or vanilla extract, or scraped vanilla bean guts), then slowly heat the saucepan over medium low heat (whisking constantly).  When the mixture thickens so that swirl lines appear, remove from heat and continue whisking another 30 seconds.
6. Refrigerate the custard cream until cold and thick in a covered container for several hours. Use as filling for Chinese Steamed Buns or other things.

Chinese Steamed Buns

Ingredients

• 1 Tablespoon active dry yeast
• 1 teaspoon white sugar
• 1/4 cup all-purpose flour
• 1/4 cup warm water
• 1/2 cup warm milk
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 Tablespoons white sugar
• 1 Tablespoon vegetable oil
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
2. Mix in 1/2 cup warm milk, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
3. Punch down dough, and spread out on a floured board. Sprinkle baking powder and soda evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 6 parts (12 buns total). Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Mocha Brownies

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour a 12 x 18 x 1-inch baking sheet.
3. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 24 large squares.

Meringue (Icing)

Ingredients

• 4 egg whites
• 1 cup superfine granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

1. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
2. Place the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5-6 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
4. Use on desired cakes or pies. (Yields enough frosting for about 24 cupcakes.)

Sweet Potato Spice Cupcakes

Ingredients

• 3/4 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 3 large eggs
• 15 oz. solid-packed sweet potato puree (you can also use yams or pumpkin)
• 2 1/3 cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Yields about 24-28 cupcakes.

Whipped Cream Cheese Frosting

Ingredients

• 1 cup confectioners' sugar
• 4 oz. cream cheese, softened
• 1 cup whipping cream, whipped to stiff peaks

Directions

1. In a small mixing bowl, beat confectioners' sugar and cream cheese until smooth. Fold in whipped cream. Use as directed in recipe.

Apple Cider Doughnuts

Ingredients

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp cinnamon
• 2 eggs
• 1 3/4 cups apple cider, cooked down to 1 1/4 cups
• 1/2 cup buttermilk
• 2 Tbsp. unsweetened applesauce
• 1 Recipe Apple Cider Glaze, optional

Directions

1. Preheat oven to 325 degrees Fahrenheit. Spray two doughnut pans with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt and cinnamon.
3. In another smaller bowl, blend the eggs, buttermilk, apple cider and applesauce. Pour wet ingredients into dry ingredients and stir until just blended.
4. Spread batter into prepared doughnut pans. This is easiest using wet fingers. You want to fill each doughnut mold about 3/4th of the way full.
5. Place doughnuts in the oven and bake for about 25 minutes, or until fluffy and slightly golden. Invert doughnuts on a large piece of wax paper and pour over glaze, if desired..
6. Enjoy!

*Can also be made into 12 muffins. Make batter as directed and pour into 12 lightly-greased standard-sized muffin cups. Bake at 325 degrees Fahrenheit for 18-20 minutes.

Apple Cider Glaze

Ingredients

• 1 cup powdered sugar
• 2 Tablespoons apple cider

Directions

1. Whisk together sugar and cider until smooth. Pour over doughnuts or muffins.

Best Cocoa Brownies

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees Fahrenheit. Line the bottom and sides of the baking pan with parchment paper or lightly-greased foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. Store brownies in an airtight container.

Dessert Crepes

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 1 teaspoon vanilla extract
• 2 Tablespoons butter, melted
• 1 cup all-purpose flour
• 2 Tablespoons white sugar
• 1/2 teaspoon salt
• Whipped cream, Nutella, fruit preserves or jam, chocolate sauce, or other desired fillings and toppings

Directions

1. In large bowl, whisk together eggs, milk, vanilla, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 1/4 cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Top and fill, if desired. Serve immediately.

Onigiri (rice balls)

Ingredients

• Cooked medium-grain white rice (NOT vinegared sushi rice, which is seasoned)
• Water
• Salt
• Desired fillings (look below)*
• Sheets of nori (dry seaweed), cut into 1-2 inch strips
• Sesame seeds

*Filling options for onigiri:

• 2 Tablespoons bonito flakes (dried fish flakes) mixed with soy sauce
• Grilled or flaked salmon
• Umeboshi (pickled plums)
• Beef
• Pork
• Turkey
• Tuna with mayo

Directions

1. After cooking the rice (according to package directions), allow it to cool until you can hold it without burning yourself, but do not let it cool completely.
2. Combine water and salt together in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into about 1/2-cup portions.
3. Create a dimple in the rice and fill with a heaping teaspoon of desired filling. Press the filling into the rice, then use your hands to mold and press the rice around the filling. Gently press the rice ball to form a triangle, sphere, or other shape. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat until all the rice is used.
4. Wrap tightly in plastic wrap, store in airtight container, and store in refrigerator if not eating immediately.

Hamburgers

Ingredients*

• 1 lb. lean ground beef (about 15% fat)
• 1/2 cup onion, finely minced (optional)
• 1 egg
• 3 Tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

*Spices can be adjusted according to personal taste.

Directions

1. Preheat grill to medium-high heat. Lightly grease with olive oil.
2. In a large mixing bowl, mix together all of the ingredients using your hands. Form into 4-6 patties.
3. Grill the burgers for 5 minutes on each side, or until cooked to preferred doneness.
4. Serve on a bun with desired condiments.

Steamed Clams

Ingredients*

• 1 1/2 Tablespoons butter
• 1 1/2 teaspoons minced garlic
• 12-16 littleneck clams (about 1 lb.)
• 1/4 to 1/3 cup white wine (depending on how many clams you're using)

*This recipe can be easily multiplied if serving a larger crowd.

Directions

1. Preheat a large saucepan to medium heat. Melt the butter in the saucepan, and stir in the garlic. Cook the garlic until it reaches a tan color. Be careful not to burn the garlic. If the garlic is overcooked or burned, throw out both the fat and the garlic, then wipe out the pan and start over.
2. Pour the clams into the saucepan. Make sure none of the clams are stacked on top of each other, otherwise the weight of the other clams will make it more difficult for the ones on the bottom to open. The clams should only cover the bottom of the pan. Stir them around in the garlic butter until the shells are coated. This will evenly distribute the heat within the shells.
3. Once the clams have been coated, add the wine. This creates the steam required to open the shells. (It will also decrease the overall heat within the pan.) Cover the clams with a lid--the clams will receive heat evenly from all sides.
4. After about 4 minutes, remove the lid. Most, if not all of the clams should be open. Clams, unlike mussels, only open when they are cooked all of the way through. If some of the clams have not opened, they were either not cooked long enough are they are bad and should be discarded. Be careful not to cook clams too long or they become tough
5. Serve as an appetizer, over pasta, or any other desired way.

Japanese Curry

Ingredients

For the roux:

• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 2 Tbsp. garam masala (or curry powder)
• 1/2 tsp. cayenne pepper (add less if you want it mild or more if you want it spicy)
• Fresh ground black pepper
• 1 Tbsp. ketchup (or tomato paste)
• 1 Tbsp. tonkatsu sauce (or worcestershire sauce)

For the curry:

• 2 Tbsp. oil
• 2 large onions, sliced thinly
• 2 lb. chicken thighs, cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
• 2 carrots, cut into chunks
• 4 cups water
• 2 large yukon gold potatoes, cut into large chunks
• 1 small apple, peeled cored and pureed
• 1 1/4 tsp. kosher salt
• 1 tsp. garam masala
• 1/2 cup peas

Directions

1.   For the roux, add the butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown and the mixture smells like baking bread.

2.   Add the garam masala, and stir until fragrant. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until the meat and veggies are ready.

3.   For the curry, heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

4.   Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt, and garam masala. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

5.   To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

6.  Serve over rice or noodles.

Dinner Rolls

Ingredients

• 3/4 cup milk
• 3/4 cup water
• 1/2 cup granulated sugar
• 2 eggs
• 5 teaspoons active dry yeast
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup butter or margarine, melted

Directions

1. In a medium saucepan over medium heat, warm milk, water, and sugar until the mixture reaches somewhere around 105-115 degrees Fahrenheit (NO HOTTER!). Remove from heat, and mix in the eggs and yeast.
2. Measure flour and salt into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
3. Pour melted butter into flour, and mix together well. Add a little more flour if too sticky (though sticky dough will yield a lighter roll). Knead lightly. Cover, and let rise for about 20 to 30 minutes, or until doubled in size.
4. Shape the dough into about 16 rolls, and place on a baking sheet. Let rise again for about 20 to 30 minutes.
5. Preheat oven to 400 degrees Fahrenheit.
6. Brush rolls with egg wash or melted butter. Bake in preheated oven for 15 minutes, or until done.

Banana Chocolate Chip Muffins

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 1/4 cups white sugar
• 1 egg
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, blend together oil, applesauce, sugar, egg, banana, and vanilla until well-mixed. Add flour, salt, baking powder, and soda, and mix just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 18 standard-sized paper-lined muffin cups.
3. Bake for 25 minutes. Cool on wire racks.

Raspberry Sauce

Ingredients

• 3 cups fresh (15 oz.) or thawed frozen (18 oz.) raspberries
• 5 Tablespoons sugar, plus extra to taste
• 1/4 cup water
• 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

Directions

1. Combine the berries, sugar,water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.
2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.

Blueberry Sauce

Ingredients

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon cornstarch
• 1 Tablespoon water

Directions

1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cool to room temperature. Transfer to a blender or food processor; cover and process until smooth. Set aside until ready to use.

Chocolate Pots de Creme

Ingredients

• 2 cups whipping cream
• 1/2 cup whole milk
• 5 ounces bittersweet or semisweet chocolate, chopped
• 6 large egg yolks
• 1/3 cup granulated sugar

Directions

1. Preheat oven to 325 degrees Fahrenheit. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. 
2. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
3. Divide custard mixture among six 6-oz. custard cups or ramekins. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Peach Cobbler

Ingredients

Peaches:

• 6 large peaches, peeled and cut into thin wedges
• 1/4 cup sugar
• 1 Tablespoon lemon juice
• 1 teaspoon cornstarch

Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 6 Tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
• 1/4 cup boiling water

Directions

1. Cook peaches: Preheat oven to 425 degrees Fahrenheit.
2. Toss peaches with sugar, lemon juice, and cornstarch in a 2 qt. (8x8-inch) nonreactive baking dish and bake in middle of oven for 10 minutes.
3. Make topping while peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Homemade Gravy

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings, plus chicken stock to make 2 cups, heated
• 1 Tablespoon Cognac or brandy
• 1 Tablespoon white wine, optional
• 1 Tablespoon heavy cream, optional

Directions

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't ruse this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Collard Greens

Ingredients

• 1 Tablespoon olive oil
• 8 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender

Golden Yellow Cornbread

Ingredients

• 1 cup corn meal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup oil
• 1 cup milk
• 1 egg, beaten

Directions

1. Preheat oven to 425 degrees Fahrenheit
2. Combine corn meal, flour, sugar, baking powder, and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients with a few swift strokes.
3. Bake in greased 9x9x2-inch pan for 20 to 25 minutes.

Takoyaki

Ingredients

Dumpling and fillings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 2/3 cups iced dashi soup
• 2 eggs, beaten
• 1 teaspoon soy sauce
• 1/2 lb. boiled octopus, cut into bite-size pieces**
• 1/2 cup finely chopped green onion
• 1/3 cup tempura scraps, panko crumbs, or rice krispies
• 1/4 cup finely chopped benishoga (pickled red ginger)
• 1/4 cup dried sakura ebi (red shrimp), optional

For toppings:

• Takoyaki sauce
• Mayonnaise (preferably Kewpie)
• Aonori (green seaweed powder)
• Katsuobushi (dried bonito flakes)

Directions

1. In a mixing bowl, mix together flour, baking powder, and salt. Whisk in cold dashi, eggs, and soy sauce to make the batter.
2. Preheat a takoyaki or aebleskiver pan over medium-high heat and grease the molds with oil. Pour batter into each mold until full. Put octopus, green onion, tempura scraps, red ginger, and dried red shrimp in each mold. When  the bottoms of the balls have hardened, break the connecting batter in between each bowl and turn each takoyaki 180 degrees with skewers or takoyaki picks, stuffing in the edges as you are turning. Continue to grill the takoyaki, flipping with the skewers to make balls. When browned on all sides, remove takoyaki from the pan and place on a plate. 
3. Put sauce and mayonnaise on top and sprinkle aonori and bonito flakes over. Serve immediately.

Substitutions:

**If you don't like octopus, you can use boiled hot dog, sausage, fish cake, tofu, mochi pieces, etc.

Classic Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1/3 cup butter, melted

• 4 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Mix graham crumbs, 3 Tbsp sugar, and butter together; press onto bottom and 2-1/4 in. up the sides of a 9-in. springform pan. Set aside.
3. Beat together cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 1 hour and 10 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate for at least 4 hours, then serve.

Aebleskivers

Ingredients

• 2 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 Tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 egg yolks
• 1/4 cup butter, melted (plus extra for greasing)
• 2 cups buttermilk

Directions

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 1/4 cup melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Lightly grease each of the aebleskiver pan's cups with some butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a skewer. Continue cooking, turning the balls to keep them from burning.
4. Serve them with syrup, brown sugar, jam, or whipped cream.

Slutty Brownies

Ingredients

For the Brownie layer:

• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

For the Oreo layer:

• 1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 3/4 cup white sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup semi-sweet chocolate chips

Directions

1. For the Brownie layer: In a medium saucepan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
2. For the Cookie Dough layer: Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
3. Assembly: Preheat the oven to 350 degrees.
4. Line a 9x9-inch baking pan with tin foil and then spray the foil with a layer of baking spray.
5. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
6. Layer as many Oreos that will fit on top of the cookie dough. (No need to overlap. One single layer will do.)
7. Pour the brownie batter on top of the Oreo layer and make sure it's evenly layered on top.
8. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before cutting and serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Teriyaki Sauce and Marinade

Ingredients

• 2/3 cup mirin (Japanese sweet rice wine)
• 2/3 cup soy sauce
• 1 1/2 Tablespoons rice vinegar
• 1 1/2 teaspoons sesame oil
• 2 Tablespoons white sugar
• 7 cloves garlic, minced OR 1 teaspoon garlic powder
• 1 Tablespoon minced fresh ginger
• 1 dash red pepper flakes
• Black pepper, to taste

Directions

1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

M&M Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups original M&Ms

Directions

1. Heat oven to 375 degrees Fahrenheit
2. Beat butter, sugars, and vanilla together in a large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in M&Ms.
3. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

Chocolate Lava Cakes

Ingredients

• 3/4 cup unsalted butter
• 6 oz. bittersweet chocolate
• 3 eggs
• 3 egg yolks
• 6 Tablespoons granulated sugar
• 3 Tablespoons all-purpose flour
• 1 Tablespoon cocoa powder
• Powdered sugar, whipped cream, or raspberries for garnish

Directions

1. Preheat oven to 450 degrees Fahrenheit. Butter four 6-ounce ramekins or custard cups and dust with cocoa powder .
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until melted.
3. Meanwhile, beat the eggs, egg yolks and sugar together until light colored and thick. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and cocoa powder and mix until just combined.
4. Divide the batter between the four molds and bake at 450 degrees Fahrenheit for 9 to 10 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, powdered sugar, or raspberries, if desired.

*Before garnishing, you can refrigerate the cakes if not serving immediately. Microwave, covered, for 20 seconds to "reliquify" the center.

Soft Sugar Cookies

Ingredients

• 1 1/3 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, cream together the butter and sugar. Mix in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls. Place them on a parchment-lined cookie sheet about 2 inches apart.
3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
4. Frost with desired icing.

Cherry Pie

Ingredients

• 1 recipe double crust pie pastry
• 4 cups pitted sour cherries
• 1 1/4 cups white sugar
• 10 teaspoons cornstarch
• 1 Tablespoon unsalted butter
• 1/4 teaspoon almond extract (optional)

Directions

1. Line a 9-inch pie pan with one of the pastries. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
2. Preheat the oven to 375 degrees Fahrenheit. Place a baking tray in the oven to preheat.
3. Place the cherries, sugar, and cornstarch in a medium-sized, non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
4. Bake in the preheated oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Guacamole

Ingredients

• 4 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 cup finely diced red onion
• 3 Tablespoons chopped fresh cilantro
• 2 roma plum tomatoes, diced
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon cumin

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper and cumin. Refrigerate 1 hour for best flavor, or serve immediately

Steak Teriyaki

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 2 Tablespoons minced green onions
• 2-3 garlic cloves, crushed
• 1/3 cup brown sugar
• 1/2 cup dark soy sauce
• Steak

Directions

1. Combine oil, vinegar, green onions, garlic, sugar, and soy sauce in a 9x13-inch baking pan. Place steak in pan and pierce meat on both sides using a fork. Marinate for desired time, turning occasionally and drizzling marinade on top. Grill to desired rareness and serve.

Fresh Fruit Tart

Ingredients

Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
3. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
4. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
5. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Apple Pie

Ingredients

• 1 recipe pastry double crust pie

• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons water
• 1 Tablespoon vanilla extract
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 6 Granny Smith apples - peeled, cored, and sliced (16 wedges per apple)
• Milk
• Cinnamon sugar, optional

Directions

1. Preheat oven to 425 degrees Fahrenheit. Melt the butter in a saucepan. Stir in flour, cinnamon, and nutmeg to form a paste. Add water, vanilla extract, white sugar and brown sugar, and bring to a boil. Remove from heat and immediately stir in the apples, coating completely.
2. Place the bottom crust in your pan. Fill with coated apples, mounded slightly. Cover with a lattice work (or if preferred, a whole top) crust. If using a whole top crust, cut slips to allow steam to escape. Brush the top of the pie with milk, and sprinkle cinnamon sugar if desired.
3. Bake 10 minutes in the preheated oven. Reduce the temperature to 350 degrees Fahrenheit. Continue baking for 40 to 50 minutes, or until apples are soft.

Classic Waffles

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 2 teaspoons vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

No Corn Syrup Pecan Pie

Ingredients

• 2 eggs, room temperature
• 1/2 cup butter, melted
• 1 cup light brown sugar
• 1/4 cup white sugar
• 1 Tablespoon all-purpose flour
• 1 Tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

• 1 unbaked 9-inch pie shell

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into the unbaked 9-inch pie shell. Bake in preheated oven for 10 minutes at 375 degrees, then reduce temperature to 325 degrees and bake for 35 to 40 minutes, or until done.

Pesto Mayonnaise

Ingredients

• 1 cup (packed) fresh basil leaves (about 2 ounces)
• 1/3 cup lightly toasted pine nuts
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons extra-virgin olive oil
• 1/4 cup freshly grated Parmesan
• 1/2 cup mayonnaise (good quality store bought, or homemade)

Directions

1. In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
2. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Carrot Cake

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 3 cups finely shredded carrots
• 1 (8 oz) can crushed pineapple with juice (optional)
• 1 cup flaked coconut (optional)
• 1 cup finely chopped walnuts (optional)

• 1 recipe cream cheese frosting

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour an 9x13-inch pan.
2. In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and combine thoroughly. Fold in shredded carrots and (if desired) crushed pineapple, coconut, and walnuts.
4. Pour into prepared baking pan, and bake in preheated oven for 35-40 minutes. Check with toothpick.
5. Once completely cooled, frost with desired frosting and serve.

Chinese-Style Egg Custard Tarts

Ingredients

Pastry:

• 2 1/2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 1/4 cup all-purpose flour
• 6 Tablespoons unsalted butter, softened
• 1 1/4 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/3 cup plus 1 Tablespoon granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 4 eggs (*plus remaining egg from pastry), beaten then strained
• 1/2 cup evaporated milk (or regular milk)

Directions

1. To make pastry: Stir together the confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: Boil sugar and water until sugar is melted. Cool down to room temperature. Add eggs, vanilla extract and evaporated milk. Filter the mixture through a strainer. Discard sediment.
4. To make tarts: Divide the pastry dough into 12 equal pieces. In 12 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Preferably using a liquid measuring cup, pour the filling evenly among the tarts. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 17-20 minutes, or until filling has set. 

Creme Brulee

Ingredients

• 3 cups heavy cream
• 1 Tablespoon vanilla extract
• 3/4 cup granulated sugar, divided
• 6 large egg yolks
• 2 quarts (8 cups) hot water

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Set oven rack to middle-lower position.
2. Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7-to-8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 45 to 50 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/4 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Lemon Tart

Ingredients

• 6 Tablespoons butter, softened
• 1/4 cup confectioners' sugar
• 1 cup all-purpose flour

• 6 eggs
• 2 cups white sugar
• 2 Tablespoons grated lemon zest
• 1/2 cup lemon juice
• 6 Tablespoons all-purpose flour

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Process butter, confectioners' sugar, and 1 cup flour in food processor 10 seconds, or blend with pastry blender until dough comes together. Pat dough evenly into 9 inch round tart pan
3. Bake 12 to 15 minutes, until golden.
4. Combine eggs, white sugar, lemon zest, lemon juice and 6 tablespoons flour and mix until smooth; pour mixture over hot crust.
5. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with etra confectioners' sugar and cut into 12 triangles.

Raspberry and Almond Shortbread Thumbprints

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 1/3 cups all-purpose flour
• 1/2 cup seedless raspberry jam (or other flavor, if desired)

Directions

1. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Beat in the flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on parchment-lined cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Chill the sheets of cookies in the refrigerator for at least an hour.
2. Preheat oven to 350 degrees Fahrenheit.
3. Bake cookies in preheated oven for 14 to 18 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet. Remove to wire racks and let cool completely. 

Chinese-Style Coconut Tarts

Ingredients

Pastry:

• 2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 cup all-purpose flour
• 5 Tablespoons unsalted butter, softened
• 1 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/4 cup milk
• 1/2 cup confectioners' sugar
• Pinch of salt
• 1 Tablespoon butter
• 1/3 cup sweetened shredded coconut
• 2 large eggs, beaten, *plus leftover beaten egg from pastry
• 3 Tablespoons whipping cream
• 2 teaspoons vanilla pudding mix
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Directions

1. To make pastry: Stir together the 2 Tbsp. confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: In a medium saucepan, mix together the 1/4 cup milk, 1/2 c. confectioners' sugar, pinch of salt, and 1 Tbsp. butter over medium heat, until butter melts. Remove from heat and stir in shredded coconut. Stir in beaten eggs, whipping cream, pudding mix, vanilla, and baking powder until thoroughly combined.
4. To make tarts: Divide the pastry dough into 10 equal pieces. In 10 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Divide the filling evenly among the tart pans. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 15 minutes, or until golden brown on top. Open oven door slightly and let tarts sit for another 15 minutes. Remove tarts from pans and let cool. Serve within two days, or freeze and reheat in the microwave.

**This recipe is originally from Wantamien, but I converted it into the customary system for Americans, haha. I also wrote out the directions.

Iced Tea

Ingredients

• 1 pinch baking soda
• 2 cups boiling water
• 6 tea bags
• 3/4 cup white sugar
• 5 cups cool water

Directions

1. Sprinkle a pinch of baking soda into a large, heat-proof, plastic pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Lemonade

Ingredients

• 1 1/2 cup white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 2 cups water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 6 cups water.

Tiramisu Cakes

Ingredients

Cake:

• 3 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sugar
• 3/4 cup milk
• 3 Tablespoons butter

Drizzle:

• 1/2 cup strongly brewed coffee
• 1 Tablespoon coffee-flavored liquor (optional)

Filling:

• 1 (16 ounce) package marscapone cheese*
• 1 cup confectioners' sugar
• 1 1/4 teaspoons instant coffee granules

Whipped Cream Frosting:

• 1/2 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1 1/2 cups heavy cream

• Cocoa powder, for garnish

Directions

1. To make the cake: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 17x11-inch jelly roll pan and line with parchment paper (greasing the pan prevents the parchment from moving); set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 2 minutes or until thick. Gradually add sugar, beating on medium speed for 2 to 3 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
4. Bake in a 350 degree Fahrenheit oven for 13 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cut cake in half lengthwise, then cut each half into thirds crosswise, creating six equal-sized square pieces of cake. Invert cakes onto wire racks and let cool.
5. To make the "drizzle": Combine the coffee and coffee liquor together in a small bowl and set aside.
6. To make the filling: Beat together the marscapone cheese, powdered sugar, and instant coffee granules until thoroughly combined. Set aside in the refrigerator.
7. To make the whipped cream frosting: Beat the confectioners' sugar, coffee, and heavy cream together until stiff peaks form. Set aside in refrigerator.
8. To assemble: Using a pastry brush or spoon, brush the coffee drizzle over all of the cakes. Spread 1/6 of the filling mixture over each cake. Layer half of the cakes on top of one another, creating three 2-layer cakes.
9. Top each cake with the whipped cream frosting, and sift cocoa powder over the tops for garnish. Cut each double-layered cake into quarters, yielding 12 square cakes in total. Refrigerate until serving, or serve immediately.

*Marscapone cheese substitute: Cream together 2 (8 ounce) packages cream cheese, 5 Tablespoons sour cream, and 1/2 cup heavy cream together until fully combined.

Oreo Truffles

Ingredients

• 1 (16 ounce) package Oreo Sandwich cookies (any flavor, but DO NOT use Double Stuff)
• 1 (8 ounce) package cream cheese, softened
• 16 ounces semisweet chocolate, white chocolate, or other chocolate coating flavor, melted

Directions

1. Crush all of the cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Chill until truffles are firm.
2. Roll the balls in the melted semisweet chocolate (or other desired chocolate coating), using two spoons or two forks; let excess chocolate drip off. Place on a parchment paper-covered baking sheet.
3. Refrigerate until firm, about 1 hour. Use remaining chocolate to create designs on each truffle. Refrigerate again until chocolate has solidified. 
4. Enjoy! Store leftover truffles, covered, in refrigerator.

Chiffon Cake

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 1 Tablespoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar

Directions

1. Preheat oven to 325 degrees Fahrenheit. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Sift the flour, sugar, baking powder, and salt into into a bowl. Make a well; add oil, egg yolks, water, and vanilla to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir or the egg whites will deflate! Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees Fahrenheit, and bake 10 to 15 minutes until done. Invert pan and cool.

Chinese Cocktail Buns

Ingredients

• 1/3 cup white sugar
• 1 cup milk
• 1/4 cup butter, softened
• 1 Tablespoon active dry yeast
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 egg, beaten
• 1 cup all-purpose flour, for kneading

• 1/4 cup softened butter
• 1/2 cup white sugar
• 1/2 cup instant vanilla pudding mix
• 1/4 cup all-purpose flour
•  1/4 cup milk
• 1 cup finely grated coconut (optional)

• 1 egg, beaten (optional)
• Sesame seeds, for garnish (optional)

Directions

1. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees Fahrenheit.) In a large bowl, stir together the yeast and salt with 2 1/2 cups flour until well blended. Pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
2. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour, or as needed, to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
3. Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy. Stir in the pudding mix, 1/4 cup flour, milk, and the coconut (if desired) until the mixture is smooth and well blended (but not liquidy). Set the filling aside.
4. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
5. Preheat an oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
6. For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
7. Bake in the preheated oven until the buns are golden brown, about 15 minutes. Allow to cool before serving.
8. Yields 16 buns.