Summer Berry Danish Braid by Completely Delicious

 Dough:

1 cup (250 ml) warm whole milk

1 pkg red star active dry yeast

3 cups (360 grams) flour

3 T granulated sugar

1 tsp salt

1/2 cup (113 grams) cold unsalted butter, cubed

3 large egg yolks

1 large egg + 1 tsp water, for egg wash

Filling:

8 ounces cream cheese, at room temperature

3/4 cups (150 grams) granulated sugar

1 large egg

Approximately 2 cups berries (raspberries, blueberries and blackberries)

Icing:

1 cups (227 grams) powdered sugar, sifted

2 -3 T milk or cream

Directions:

Dough

Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.  Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas. Whisk together the yeast mixture and the egg yolks and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead. Cover with plastic wrap and chill for at least 2 hours.

Dump the chilled dough onto a floured surface and roll it into a larege rectangle about 16 inches wide. Fold the dough in thirds like you would a business letter, then roll it out again. repeat 2 more times. Fold the dough in thirds again and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days.

Assembly:

Chut chilled dough in half and roll each out into an approximate 12 x 6-inch rectangle. Transfer to 2 sheet pans lined with parchment paper. Use a knife to score each rectangle into thirds lenghtwise. Cut the outer thirds into 1-inch strips.

With either a mixer or by hand, beat the cream cheese, sugar and egg until smooth. Spread into the center of each dough rectangle. Top with berries or desured fruit. To make a braid, take one top dough strip and fold it over the filling. Fold the dough strip from the other side over the top, overlapping the first one slightly.  Repeat all the way down. 

Cover with plastic wrap and let rise for about 30 minutes. Meanwhile prehead oven to 400 degress. Brush with egg wash and bake until crust is golden about, 30 minutes. Let cool to room temperature.

Icing:

Whisk together the powdered sugar and milk or cream until smooth. Drizzle over the cooled danish braid. Serve and enjoy.

Browned Butter Toffee Chocolate Chip Cookies by Handle the Heat

 2 sticks (227 grams) unsalted butter

1/2 cup (100 grams) granulated sugar

1 cup ( 200 grams) lightly packed dark brown sugar

1 1/2 cups ( 190 grams) all purpose flour

1 cup (127 grams) bread flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon instant expresso powder, optional

1/2 teaspoon baking powder

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, room temperature

10 ounces (283 grams) semisweet chocolate, chopped

1 cup toffe bits

flakely sea salt

Directions

In a medium stainless saute pan set over medium heat, melt the  butter, Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the  butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. 

Add the granlated sugar and brown sugar to the not butter, stirring to combine. Set aside to cool to room temperature. 

In a medim bowl combine the flours, baking soda, expresson powder, baking powder and salt.

To the cooled butter mixture, whisk in the eggs, yolk and vanilla until combined.  Gradually stir in the flour mixture with a rubber spatula.  Stir in the chocolate chunks and toffee bits.  Wrap dough in plastice wrap and refrigerate for at least 24 hours, but no more than 72.

Let dough sit at room temperature just until soft enough to scoop, about 1 hour.

Preheat over to 350 degrees. Line baking sheets with parchment paper.

Divide the dough into 3 tab lespoon sized bals and drop into prepared baking sheets. Dought may be slightly challenging to scoop.

At this point you can portion the dough, place it on a baking sheet and freeze until solid.  Remove frozen balls of dough to an airtight container and store for up to 6 sweeks.

Bake for 12-14 minutes or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired.  Let cookies cool for 2 minutes before removing to wir racks to cool completely. 

White Chocolate Cheesecake Pumpkin Cookies by Six Sisters Stuff

 Ingredients:

1 cup butter, softened

4 ounces cream cheese, softened

2 large eggs

4 teaspoons vanilla

3/4 cup pumpkin puree

4 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1 cup brown sugar

3/4 cup sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 cups white chocolate chips

Instuctions

Preheat oven to 350 degrees

Line a cookie sheet with a nonstick stick baking mat, parchment paper or nonstick cooking spray.

In a large bowl combine flour, cinnamon, pumpkin pie spice, sugar, brown sugar, baking soda, and salt. set aside. In a medium mixing bowl, combine butter, egg, cream cheese, vanilla and pumpkin puree until fully incorporated.

Pour the wet ingredients into the dry ingredients and mix until it is fully combined.

Fold in the white chocolate chips

Scoop out cooke dough and place on prepared baking sheet.

Bake for 10 minutes or until the bottoms are golden brown

Instant Pot Pot Roast by Damn Delicious

1 3pd chuch roast, excess fat trimmed
kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup dry red wine
4 sprigs fresh thyme
3 cups beef stock
2 teaspoons Worcestershire sauce
1 sprig rosemary
2 bay leaves
1 1/2 pounds baby red potatoes, whole
4 large carrots, cut diagonally into 2 inch pieces
2 1/2 tablespoons cornstarch

Directions:
1. Set instant pot to high saute setting

2. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat Oil; add beff and cook until evenly browned, about 2-3 minutes per side; set aside.

3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.

4. Stir in red wine, scraping any browned bits from the bottom of the pot.

5. Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes.  Top with beef.  Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick release pressure.

6. Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished, quick-release.

7. Remove bee, potatoes and carrots from the Pot, shred beef using two forks.

8. In a smal bowl, whisk togewther cornstarch and 1/4 cup cold water; set aside.

9 Select high saute setting.  Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.  If the mixture is too thick, add more beef stock as needed until desired consistency is reached.

10. Serve beef, potatoes and carrots with juices immediately.

Best Lemon Bars by America's Test Kitchen

Crust
1 cup (5 ounces) flour
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon salt
8 tablespons unsaltec butter,melted

Filling
1 cup ( 7 ounces) granulated sugar
2 Tablespoons flour
2 teaspoons cream of tarter
1/4 teaspoon salt
3 large eggs plus 3 large yolks
2 teaspoons grated lemon zest
2/3 cup lemon juice
4 tablespoons unsalted butter, cut into 8 pieces
Confectioners' sugar

Instructions
Crust
Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of fiol so each is 8 inches wide.  Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothint foil flush to pan.

Whisk flour, sugar, and salt together in bowl.  Add melted butter and stir until combined.  Transfer mixture to prepared pan and press into even layer over entire bottom of pan.  Bake crust until dark golden brown, 19to 24 minutes, rotating panhalfway through bakgin.

Filling
While crust bakes,whisk sugar, flour,cream of tartar, and salt together in empty bow.  Whisk in eggs and yolks until no streaks of egg remain.  Whisk  in lemon zest and juice.  Transfer mixture to sdaucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5-8 minutes.  Off heat, stir in butter.  Strain filling through fine-mesh strainer set over bowl.

Pour filling over hot crust and tilt pan to spread evenly.  Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes.  (Filling around perimeter of pan may be slightly raised.)  Let bars cool completely, at least 1 1/2 hours.  Using foil overhang, lift bars out of pan and transfer to cutting baord.  Cut into bars, wiping knife clean between cuts as necessary.  Before serving, dust bars with confectioners' sugar, if using.

Cast Iron Hot Fudge Pudding Cake

6 tablespoons unsalted butter, cut into 6 pieces
2 ounces bittersweet chocolate, choppoed coarse
2/3 cup (2 ounces) unsweetened cocoa powder
34/ cup (3 3/4 ounces) flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup packed (2 1/3 ounces) light brown sugar
1 cup (7 ounces) sugar
1 cup brewed coffee
1/2 cu water
1/3 cup whole milk
1 tablespoon vanilla estract
1 large egg yolk

Instructions
Adjust oven rack to iddle position and heat oven to 325 degrees. Melt buter, chocolate, and 1/3 cup cocoa together in 10-inch skillet over low heat, stirring oten until smooth, 2 to 4 minutes. Set aside to cool slightly.

Whisk flour, baking powder, and salt together in bowl.  In separate bowl, whisk brown sugar, 1/3 cup sugar, and remaining 1/3 cup cocoao together , breaking up any large clumps of brown sugar with fingers. In thir bowl, combine coffee and water.

Whisk milk, vanilla, egg yolk, and remaining 2/3 cup sugar into cooled chocolate mixture.  Whisk in flour misture until just combine.  Sprinkle rown sugar mixture evenly over top, covering entire surface of batter. Pour coffe mixture gently over brown sugar mixture.

Transfer skillet to oven and bake until cake is puffed and bubbling and just beginning to pull away from sides of skillet, about 35 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cake cool for 15 minutes. serve

Paris-Brest by America's Test Kitchen

Praline
1/2 cup sugar (3 1/2 ounces)
1/4 cup water
1 teaspoon lemon juice
1 cup hazelnuts, toasted and skinned
1/2 teaspoon salt
1 tablespoon vegetable oil

Pastry Dough
4 large eggs
8 tablespoons unsalted butter, cut into 16 pieces
1/2 cup whole milk
1/3 cup water
2 3/4 teaspoons sugar
3/4 teaspoon salt
1 cup (5 ounces) flour
2 tablespoons toasted, skinned, and chopped hazelnuts

Cream Filling
2 teaspons unflavored gelatin
1/4 cup water
1 1/2 cups half-and-half
5 large egg yolks
1/3 cup (2 1/3 ounces) sugar
3 tablespons all purpose flour
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1 1/2 teaspoons vanilla
1 cups heavy cream, chilled
confectioners'sugar

Instructions
1. For the Praline
 Line rimmed baking sheet with parchment paper; spray parchment with vegetable oil spray and set aside.  Bring sugar, water, and lemon juice to boil in medium saucepan over medium heat, stirring once or twice to dissolve sugar.  Cook witout stirring until syrup is golden brown, 10 to 15 minutes.  Remove saucepan from heat, stir in nuts, and immediately pour mixture onto prepared b aking sheet.  Place baking sheet on wire rack and allow caramel to harden, about 30 minutes.

2. Break hardened caramel into 1-2o 2-inch pieces; process pieces in food processor until finely ground, about 30 seconds.  Add salt and vegetable oil and continue to process until uniform paste is formed, 1 to 2 minutes.  Transfer mixture to bowl, cover with plastic wrap, and set aside.

3. For the Pastry dough
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.  dRaw or trace 8 inch circle in center of two 12 by 18 inch sheets of parchment paper; flip parchment over.  Spray 2 baking sheets with spray and line with parcment (keeping guide rings on underside.

4. Beat eggs in measuring cup or small bowl; you should have about 1 cup (dscard any excess over 1 cup). Heat butter, milk, water, sugar and salt in medium saucepan over medium heat, stirring occasionally.  When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and no misture remains on sides of pan.  Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture is slightly shiny and tiny bead of fat appear on bottom of saucepan, about 3 minutes.

5. Immediately transfer mixture to food processor and process with feed tube open for 30 seconds to cool slightly.  With machine running, graduallyt add eggs in steady stream.  When all eggs have been added, scrape down sides of bowl then process for 30 seconds until smooth, thick, sticky paste forms.

6/ Transfer 3/4 cup dough to pastry bag fitted with 3/8 inch round tip.  To make enarrow inner ring, pipe single 1/2 inch wide circile of dough directly on traced guide ring on 1 baking sheet.  For large outer ring, squeeze out any excess dough in pastry bag and change pastry bag tip to 1/2 inch star tip.  Pout all remaining dough into pastgry bag.  Pipe 1/2 inch wide circle of dough around inside of traced guide ring on remaining baking sheet.  Pipe second 1/2 inch circle of dough around first so they overlap slightly.  Pipe thrid 1/2 inch circle on top of other 2 circiles directly over seam.  Discard any escess dough.  Sprinkle chopped nuts evenly over surface of ring.