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.

Steak Diane by Gordon Ramsay

4 small sirloin steaks, approx 7 ounces
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if cirimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1-2 tablespoons Whocestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brand or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Instructions
Using a rolling pin, roll out the steaks to flatten and cut off any excess fat.  Season the steaks on both sides with salt and pepper.  Heat a little olive oil in a skillet pan large enought to accommodate the 4 steaks in one layer.  Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.  To make the sauce for the steaks, heat some olive oil in a separate pan.  Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.  Crush the garlic and add with Worcestershire sauce, then the mustard and heat through for a miute.  Turn up the heat and tilt the pan aay from you.  Pour the brand into the far end and allow it to ignite-be careful that the flame that flares up doesn't singe your eyebrows.  Once the alcoho has burnt off, swirl the juices around the pan.  Add the cream and allow the saue to thicken before turning down the heat.  Introduce the steaks back into the pan and cook a little further depending on how well done you would like them.  Chop the parsley and add half to the pan.

Cast Iron English Muffins by America's Test Kitchen

1 cup warom whole milk,(110 degrees)
1/2 cup warm water (110 degrees)
3 Tablespoons unsalted butter, melted
3 tablespoons honey
2 1/4 teaspoons instant or rapid-rise yeast
3 1/2 cups (19 1/4 ounces) bread flour, plus extra as needed
2 teaspoons salt
3/4 cup (3 3/4 ounces) cornmeal

Instructions
Whisk milk, water, melted butter, honey, and yeast together in 2 cup liquid measuring cup until yeast dissolves.  Whisk flour and salt together in bowl of stand mixer.  Using dough hook with mixer on low speed, slowly add milk mixture and mix unti dough comes together about 2 minutes.  Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)

Transfer dough to lightly floured conter and knead by had to form smooth, round ball, about 1 minute.  Place dough in large, light greaased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.

Sprinkle 1/2 cup cornmeal in rimmed baking sheet. Transfer dough to clean counter and shape into 12-inch log.  Divide log into 12 equal pieces and cover with greased plastic.  Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls.  Arrange dough balls on prepared sheet, psaced about 1 1/2 inches apart.  Cover dough balls with plastic and let rise until nearly doubled in size 45 to 75 minutes.

Adjust oven rack to lower-middle position and head oven to 350 degrees.  Line second rimmed baking sheet with parcment paper.  Using greased metal spatual, press dough balls into flat, 3/4 inch thick rounds (about 3 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.

Heat 12-inch cast -iron skillet over medium heat for 3 minutes.  Place 4 muffins in skillet and cook until deep golden brown on first side, 1 to 3 minutes, occasionally pressing down on muffins with spatula to prevent doming.

Flip muffins, reduce heat to medium-low, and continue to cook until well browned on second side, 1 to 2 minutes.  Transfer muffings to parchment paper-lined baking sheet.  Repeat with remaining muffins in 2 batches, wiping skillet clean before each batch; transfer to sheet.

Bake until muffings are fully set and register 210 degrees, 15 to 20 minutes.  Transfer muffins to wire rack and let cool for 20 minutes before splitting with fork and toasting.  Served. (Cooled, unsplit English muffins can be stored in zipper-loc bag for up to 2 days.