Fluffy and Crips Butter milk Waffles by browneyedbaker

 Ingredients:

1 3/4 cups all purpose flour

2 tablespoons ganulated sugar

2 teaspoons baking powder

1 easpoon baking soda

1 teaspoon salt

1 3/4 cups buttermilk

1/2 cups unsalted butter, melted and cooled to room temperature

2 eggs

2 teaspoons vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extgract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix.

3. Spray a waffle iron with non-stick cooking spray, then preheat.  Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready.  Serve immediately or place in a 300-degree oven to kep warm.  Leftover waffles can be wrapped in plastic wrap, placed in a siploc bat and stored in the refrigerator for 2 dayrs or in the freezer for up to 1 month. 

Sweet Potato Sonker by America's Test Kitchen

 Ingredients

Sonker
2  boxes Pillsubyr Just Unroll Pie Crust

1 large egg, beaten

2 cups apple cider

4 pounds sweet potatoes, peeled, quartered lengthwise, and sliced 1/4 inch thick

1 cup (7 ounces) packed light brown sugar

4 tablespoons unsalted butter, softened

2 1/2 tablespoons all purpose flour

2 tablespoons lemon juice

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon granulated sugar

Custard Dip

2 cups whole milk

1/4 cup (1/34 ounces) sugar

2 teaspoons conrstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

Instructions:

1. For the Sonker: Working on lightly floured conter, unroll 2 dough rounds. Brush half of 1 round with egg and overlap with second round. Roll out dough to 17 by 13-inch rectangle and fit into 13 by 9-inch baking dish. Cover with Plastic wrap and refrigerate for 30 minutes.

Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg. Trim dough into rectangle and cut into 13n 1-9inch strips. Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic and refrigerate for 30 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Bring cider to boil in Dutch oven. Place steamer basket in dutch oven and fill with sweet potatoes. Reduce heat to medium and cook, covered until potatoes are nearly tender, 20 to 30 minutes. Removed and reserve sweet potatoes leaving cide in pot.

3. Cook cider over high heat until reduced to 1/2 cup, about 5 minutes. Combine drained sweet potatoes, brown sugar, reduced cider, buter, flour, lemon juice, vanilla, 1/2 teaspoon cinnamon, allspice and salt in  a large bowl. Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.

4. Scrape cooled sweet potato mixture into dough-lined dish and press into even layer. Brush edges of dough with reserved egg. With long side of dish facing you, lay 4 doughs trips lenghtwise over sweet potato mixture. Weave remaining 6 strips into lattice pattern. Press dough strips into bottom crust and trim excess. Fold dough sides inward under lip of baking dish and crimp with fork.

5. Combine granulated sugar and remaining 1/4 teaspoon cinnamon in bowl. Brush dough with resereved egg and sprinkle with cinnamon sugar. Cover with aluminum foil and bake for 15 minutes. Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway through baking. Let sonker cool on wire rack for at least 1 1/2 hours before serving. (Sonker can be refrigerated, covered, for up to 1 day. Bring to room temperature before serving. 

6. For the custard dip: meanwhile, bring milk, sugar, constrach, cinnamon, and salt to simmer in medium saucepan over mediumheat. Reduce heat to medium-low and cook, whisking frequently, until slightly thickened, about 15 minutes. Off heat, add vanilla. Transfer to bowl and let cool to room temperature, about 30 minutes. Serve with sonker. 

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.