VEGGIE PIZZA WITH GARLIC HUMMUS

INGREDIENTS:

1 cup warm water (100-110ºF)

1 package (2¼ teaspoons) active dry yeast

2½ cups all purpose flour

½ cup bread flour

1 Tablespoon kosher salt

2 Tablespoons extra virgin olive oil

Cornmeal

1 cup prepared garlic hummus

1½ cups fresh spinach, blanched & squeezed dry

½ of a red bell pepper, thinly sliced

1 medium tomato, thinly sliced

½ of a white onion, thinly sliced

1½ cups shredded provolone

¼ cup shredded Parmesan

DIRECTIONS:

Combine the water and yeast in the bowl of a stand mixer. Let rest until bubbly, about 5 minutes.

Whisk together the all purpose flour, bread flour and kosher salt in a bowl.

Add the flour mixture and oil to the bowl with the yeast.

Using a dough hook, mix the dough on low speed until smooth (roughly 7 to 10 minutes). Remove the dough and knead it once or twice to create a smooth top.

Transfer the dough to a bowl brushed with olive oil and cover with a moist towel.

Let the dough rise in a warm place until it has doubled in size (roughly 1½ hours).*

Preheat the oven to 475ºF, placing a pizza stone or inverted baking sheet on the center rack.

Sprinkle the pizza peel with cornmeal. On a cutting board, roll out the dough until it is 14" in diameter. Transfer it to the prepared pizza peel.

Spread the hummus over the dough, leaving a ½" border.

Top the hummus with the fresh spinach, bell pepper, tomatoes, onion, provolone and Parmesan.

Slide the pizza onto the baking stone or inverted baking sheet.

Bake until golden brown, about 12-15 minutes.

Remove and cut into slices.

PICKLED DEVILED EGGS

INGREDIENTS:

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon sweet relish
Salt and pepper, to taste
Paprika, for dusting

DIRECTIONS:

Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.

Transfer the beet mixture to a container and cool it completely, uncovered.

Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.

Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.

Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.

Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.

HILLED SWEET AND SOUR CUCUMBER NOODLES

INGREDIENTS:

2 medium cucumbers, peeled
1/2 cup diced red onion
3/4 cup rice vinegar
2 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 teaspoons white sesame seeds

Equipment: a mandoline or spiralizer

DIRECTIONS:

Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.

Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.

While the noodles are chilling, toast the sesame seeds in a small saucepan over low heat until golden brown.

When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the toasted sesame seeds.

Baked Peach and Nectarine Donuts with White Chocolate

3/4 cup fresh peaches or nectarines, diced (I used half of one peach and half of one nectarine, each with the skin kept on)

3/4 cup all-purpose flour

1/4 cup granulated sugar

2 tablespoons light brown sugar, packed

1 teaspoon baking powder

pinch salt, optional

1 tablespoon butter, melted

1 egg

1/4 cup cream and 1 tablespoon cream or milk, plus additional if necessary

1/2 teaspoon vanilla extract

1/3 cup white chocolate chips, for drizzle

1 tablespoon vegetable shortening, optional

1/4 cup sprinkles, for garnishing

Preheat oven to 325F degrees, spray a 6-count donut pan very well with cooking spray; set aside.

Dice the peaches and/or nectarines into small cubes and evenly distribute and place the fruit in the bottom of each donut cavity.

In a large bowl, add flour, sugars, baking powder, salt, and stir to combine; set aside.

In a small microwave-safe bowl, melt the butter on high power, about 1 minute. Wait for the butter to cool for 1 minute (so you don’t scramble the egg). Add the egg, cream, vanilla, and whisk to combine. Pour wet mixture over dry, folding until just combined; do not overmix or donuts will be tough. Batter should be thick, but not as thick as cookie dough. Add a splash of cream or milk if necessary to thin batter slightly.

Fill each donut pan cavities with batter, divided evenly; fill each about 3/4 of the way full. If there is a small amount of excess batter, either discard it or make 1 muffin, or make 1 additional donut in another pan.

Bake for 10 to 13 minutes, or until doughnuts have risen, the tops have turned slightly golden, and are springy when touched. A toothpick inserted in the center should come out clean. Allow donuts to cool in the pan for at least 10 minutes before removing them. If they are a bit stuck, rather than using a knife and scratching your pan, use a spatula to gently dislodge them.

Combine the white chocolate and shortening in a small microwave-safe bowl and heat on high power in 20 to 30 second bursts to melt, stopping after each burst to stir until chocolate can be stirred smooth. White chocolate can be stubborn to melt and it scorches easily; using shortening helps it to become and stay smoother. Drizzle melted chocolate over each donut, divided equally. Before chocolate sets up, garnish each donut with sprinkles, divided evenly.

To make gluten-free, use your favorite gluten free flour blend. To make vegan, use a flax egg, melted margarine, and use a confectioners’ sugar-based glaze rather than the white chocolate glaze.

Overnight Gingerbread French Toast Breakfast Bake

INGREDIENTS:

1 long loaf French bread, sliced about 3/4-inch thick, about 24 slices (I used fresh, but 1 or 2-day old is fine)
1/4 cup unsalted butter, melted (half of 1 stick)
3 large eggs
1/2 cup milk (optionally use 3/4 cup if your bread is old or very crusty/hard)
1/4 cup maple syrup
1/4 cup light, medium, or dark molasses (not blackstrap, too bitter)
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 to 1 teaspoon ground nutmeg, or to taste
1/2 to 1 teaspoon ground cloves, or to taste
pinch salt, optional and to taste
confectioners' sugar for dusting, optional
Ginger Molasses Maple Syrup or regular maple syrup , for serving

DIRECTIONS:

1. Line an 8-by-9-inch pan with aluminum foil, spray with cooking spray.
2. Add the sliced bread in 3 rows of about 8 slices per row, slightly overlapping. It will be a tight fit to get 3 rows in when bread is dry, but softens as it marinates and you can rearrange it with ease, if necessary, after time has passed; set pan aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter). Allow the butter to cool momentarily so you don't scramble the eggs or curdle the milk.
4. Add the next 10 ingredients, through optional salt, and whisk to combine. I used the full amount of spices listed, but if you're more sensitive to spices, reduce them to taste, possibly halving all amounts.
5. Slowly and evenly pour mixture over the bread, gently separating the slices with your fingers, and pour marinade between the slices. It will seem like a lot and it is, but most soaks in overnight.
6. Cover pan with foil to prevent fridge smells, and place in fridge for at least 4 hours, but overnight (or up to 24 hours) is better.
7. When ready to bake, preheat oven to 350F and remove pan from fridge while oven preheats.
8. The next morning, carefully spoon any pooled liquid at the bottom of the pan over the top of the bread, redistributing it and re-drenching any white patches or dry looking places.
9. Bake for about 20 to 35 minutes, or until done. Baking times will vary greatly based on how much liquid did or didn't soak into your bread, how firm or soft bread was to begin with, personal preference for doneness, oven and climate variances, etc. I baked for 28 minutes in my very hot-running oven; my bread was very soft and fresh, and it was very juicy before baking. I didn't need to, but if you feel like your bread is crisping up or browning a bit too quickly, tent with a sheet of foil laid over the top.
10. Optionally, dust with confectioners' sugar, and serve with butter and syrup, or your favorite French toast toppings, i.e. fruit or jam. French toast is best fresh, but extra will keep airtight for up to 4 days in the fridge. Reheat gently in the micro before serving.

Frozen Chocolate Pudding and Wafer Cake

 (No-Bake, 3-Ingredients)

Makes one 9-by-5-inch cake, about 9 one-inch thick slices

one 8-ounce package chocolate wafers, about 27 wafers (cake is 9 wafers in length x 3 stacks high = 27 wafers)

two 8-ounce containers Cool Whip or whipped topping

two 3.9-ounce packages chocolate instant pudding

about 1/3 cup mini M&M’s, optional for garnishing

Prepare a 9-by-5-inch loaf pan by lining it with aluminum foil and leave overhang over the sides. I sprayed my pan with Pam for Baking, just to be safe. Line the pan with 9 wafers down the center (the more centered they are down the middle of the pan, the easier it will be to cover the sides of the cake in the final step). 9 wafers fit perfectly and snugly in my pan; set aside.

In a large mixing bowl combine one container of Cool Whip and one package of pudding and stir until smooth and combined, working quickly as the pudding will start setting up as time elapses. Spread about half the mixture over the wafers in a smooth, even flat layer. Add another flat 9-wafer layer of wafers and spread the remaining chocolate-whipped topping mixture over them. Add another flat 9-wafer layer of wafers; set pan aside.

In the same large mixing bowl combine the second container of Cool Whip and the second package of pudding and stir until smooth and combined. Spread half the mixture over the third row of wafers. With the remaining chocolate-whipped topping mixture, carefully apply it to the sides of the wafer cake using a spatula or knife to push it down the sides of the cake, covering the sides as best you can so that they will not be  lacking in chocolate-whipped topping coverage or ‘bald’. Cover pan with foil or plasticwrap and place in the freezer to set up for at least 6 hours, overnight or 24 hours in advance is better, since the wafers will soften slightly from the chocolate mixture as time passes.

Before serving, optionally garnish with M&M’s (or chocolate shavings, sprinkles; or try coconut flakes, slivered almonds, toffee bits, crushed Butterfingers, diced peanut butter cups – don’t garnish until serving if using M&M’s because the color will begin to bleed and run). Lift cake out of loaf pan by holding the overhang and place on a cutting board, slice and serve. I try to slice where I know there’s a slight space or gap between the wafers rather than slicing through them. Cake will keep for up to one week in the freezer.

Notes: Make sure you use Instant Pudding, not Cook-and-Serve; two containers/packages each of Cool Whip and pudding are necessary. I made the recipe using Fat Free Cool Whip and it works just fine as would Lite or full-fat/regular. I’m sure Sugar-Free Pudding ‘works’ theoretically but I’m not sure how it tastes because I used regular instant chocolate pudding, as shown. I’m sure you could make this cake making your own whipped cream by whipping heavy cream, and incorporating cocoa powder, sugar or confectioner’s sugar into it, or making your own chocolate pudding from scratch and incorporating that into homemade whipped cream, and applying that mixture to the wafers; however I do not know the ratios and it’s more work than I am interested in doing for a fun and little dessert.

No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream

INGREDIENTS:

24 Golden Oreos or vanilla-flavored sandwich cookies, coarsely chopped
one 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
3/4 cup+ sprinkles (I used 3 different kinds; two varieties of 'jimmies' and 1 non-pareils which are the little balls)

DIRECTIONS:

1. These directions (through number 7) reflect the No-Ice-Cream-Maker method.
2. Chop the cookies; set aside.
3. In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
4. To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
5. Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
6. Add the cookies, sprinkles, and gently fold them in to distribute evenly.
7. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
8. If you are Using an Ice Cream Maker - Steps 1, 2, 3 are the same. Skip steps 4 and 5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.

Red Velvet Gooey Butter Chocolate Chip Cookies

INGREDIENTS:

1/2 cup unsalted butter, very soft
8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1 large egg
2 teaspoons vanilla extract
one 18.25-ounce box red velvet cake mix, sifted (don't skip sifting or you'll have lumps that won't incorporate; if the brand of cake mix you use is slightly larger, that's fine, but smaller is not okay or the dough will be too wet)
12-ounces (1 bag) semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
2. Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). If you had a hard time getting dough into neat mounds before chilling, take time now to smooth them out.
7. Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. I let them cool on the baking sheet and don't use a rack. Note that baking time is longer than for most cookies due to the very moist and wet nature of the dough and the size of the cookies. If you rolled your cookies smaller, reduce baking time accordingly.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

30-MINUTE BARBECUE CHICKEN PIZZA

INGREDIENTS:

1 pound store-bought or homemade pizza dough (See Kelly's Notes)
Cornmeal, for dusting baking sheet
1/2 cup store-bought barbecue sauce, divided
1 cup diced rotisserie chicken
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onions
Chopped cilantro, for garnish

DIRECTIONS:

Preheat the oven to 500ºF.

Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.

Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.

In a medium bowl, toss together the diced chicken with half (1/4 cup) of the barbecue sauce. Spread the remaining 1/4 cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (See Kelly's Notes. Depending on the shape of your pizza, you may want to add more sauce.)

Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.

Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.

QUINOA WITH CORN AND SCALLIONS

INGREDIENTS:

4 ears corn, shucked
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped

DIRECTIONS:

Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.

Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.

Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.

Cook the quinoa in a pot of of boiling salted water per the package directions.

Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

HOMEMADE SOFT PRETZEL TWISTS

INGREDIENTS:

1 1/2 cups warm (110-115ºF) water
1 Tablespoon sugar
2 teaspoons kosher salt
1 (1/4-ounce) package active dry yeast
4 1/2 cups all-purpose flour
4 Tablespoons unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tablespoon water

DIRECTIONS:

In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.

Secure the hook attachment to the stand mixer, then add the flour and butter to the bowl and mix on low until the ingredients are combined.

Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.

Remove the dough from the bowl. Clean the bowl and then grease it with vegetable oil.

Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size.

Preheat the oven to 450ºF and position the oven racks in the middle two positions in your oven.

Line two sheet trays with lightly oiled parchment paper.

Stir together the 10 cups of water and the baking soda in an 8-quart pot. Bring the mixture to a rolling boil.

While the water comes to a boil, turn the dough onto your work surface and divide it into 12 equal pieces. 

Applying even pressure, roll out each piece of dough into an 18- to 20-inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. (See photos for shaping instructions.) Return the twists to the cookie sheet.

One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon or spatula(s) and return it to the cookie sheet. Brush the tops of the twists with the egg wash and sprinkle with kosher salt (optional).

Bake the twists until golden brown in color, 12 to 14 minutes, rotating the pans (between racks and turning to rotate pans) halfway through, then remove the twists from the oven and allow them to cool for 5 minutes before serving.

APPLE PIE PANINI

INGREDIENTS:

1/2 cup mascarpone cheese
2 teaspoons honey
4 tablespoons (1/2 stick) butter, at room temperature
8 slices cinnamon raisin bread, sliced from a dense a bakery loaf
1 Granny Smith or other firm apple, cored and thinly sliced
2 Tablespoons light brown sugar
Vanilla bean ice cream (optional)

Equipment: panini press

DIRECTIONS:

Either in a small bowl with a whisk or in a mini food processor, whip the mascarpone and honey together until it’s well combined and fluffy.

Heat the panini press to medium-high heat.

For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices of bread and spread 1 tablespoon sweetened mascarpone on each. Top one slice of bread with a layer of apples and close the sandwich with the other slice, buttered side up. Sprinkle some brown sugar on top.

Grill two panini at a time, with the lid closed, until the fillings are warmed and the bread is toasted, with a sweet crust, 3 to 5 minutes. Top each sandwich with a scoop of vanilla bean ice cream (optional) and serve.

GROWN-UP GRILLED CHEESE SANDWICH

INGREDIENTS:

For the caramelized onions:
2 teaspoons vegetable oil
1 large onion, thinly sliced
1 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons sugar
1/4 cup balsamic vinegar

For the grilled cheese:
1 Tablespoon unsalted butter
4 slices bread (such as sourdough or brioche)
4 slices sharp cheddar cheese
1 cup kale leaves

DIRECTIONS:

Make the caramelized onions:

Heat the vegetable oil in a medium saucepan over medium-low heat. Add the sliced onions, salt and pepper and cook, stirring occasionally, until the onions are very soft, about 10 minutes.

Add the sugar and continue cooking the onions for 5 more minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for about 15 minutes until they are very soft and dry.

Assemble the grilled cheese:

Slather one side of all four slices of bread with the butter and set them aside.

Assemble one of the grilled cheese sandwiches by stacking one slice of cheese atop one slice of bread (the non-buttered side) and topping it with half the caramelized onions, half the kale leaves and a second slice of cheese. Top it with another buttered slice of bread (buttered side on top). Repeat the assembly process for the second grilled cheese sandwich.

Heat a large skillet or sauté pan over medium heat. Place each sandwich on the skillet and cook until the bread is toasted and golden and the cheese begins to melt. Flip each sandwich once and continue cooking until the opposite side of bread is toasted. Slice and serve immediately.

EASY NO-BAKE CHEESECAKE

INGREDIENTS:

2 sleeves (18 sheets) graham crackers
11 Tablespoons unsalted butter, melted
2 Tablespoons sugar
2 (8-ounce) packages cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
1 1/2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/3 cup pomegranate seeds, for garnish

DIRECTIONS:

Place the graham crackers in the bowl of a food processor and pulse until finely ground. (Alternately, crush the graham crackers in a sealed plastic bag.) Transfer the graham cracker crumbs into a medium bowl and stir in the melted butter and sugar until the mixture is well combined.

Press the graham cracker mixture firmly into the bottom and up the sides (about 1 1/2 inches) of a 9-inch springform pan. (You can use the side and bottom of a dry measuring cup to help press the crumbs into the pan.) Cover the crust with plastic wrap and refrigerate it for 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and then stream in the sweetened condensed milk. Add the lemon juice, lemon zest and vanilla extract and beat until combined. Pour the filling into the chilled graham cracker crust, cover the cheesecake with plastic wrap and refrigerate it for 3 1/2 to 4 hours, or until firm. (See Kelly's Notes.)

When ready to serve, remove the cheesecake from the fridge and unclasp the spring on the springform pan to remove the outer ring. Top the cheesecake with the pomegranate seeds then slice and serve.

THE BEST CUTOUT SUGAR COOKIES

INGREDIENTS:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Store-bought or homemade frosting
Assorted sprinkles

Equipment: Assorted cookie cutters

DIRECTIONS:

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined.

Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. 

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.

Remove the dough from the fridge and cut it in half. Roll half the dough between two pieces of wax paper until it's about 1/4-inch-thick. Using cookie cutters, cut out your desired shapes and place them roughly 2 inches apart on the cookie sheets. Repeat the rolling and cutting process with the remaining dough. (Leftover scraps can be re-rolled.)

Refrigerate the cut-out cookies for 15 minutes. (This helps them keep their shape when baking.)

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely. Frost and decorate as desired.

RASPBERRY CHEESECAKE BROWNIE BITES

INGREDIENTS:

For the brownie batter:
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flour

For the cheesecake:
1 (8-oz.) package cream cheese, at room temperature
1/3 cup raspberry jam
1 large egg yolk

Equipment: Mini-muffin pan; Pastry bag (optional)

DIRECTIONS:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.

LOBSTER ROLLS WITH GARLIC BUTTER BUNS

INGREDIENTS:

4 cups cooked lobster meat, roughly chopped
1 Tablespoon fresh lemon juice
¼ cup chopped celery
¼ cup chopped scallions
½ teaspoon salt
4 Tablespoons (½ stick) unsalted butter
3 garlic cloves, minced
4 split-top buns (See Kelly's Notes)

DIRECTIONS:

In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.

Melt the butter and minced garlic in a small saucepan over low heat.

Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly's Notes.)

Divide the lobster mixture into the toasted buns and serve immediately.

TUNA TARTARE IN MISO CONES

INGREDIENTS:

For the tuna tartare:

½ pound ahi tuna, small dice
½ cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
½ teaspoon sesame oil
¼ cup soy sauce
2 Tablespoons fresh lime juice

For the miso cones:

¼ cup sesame seeds
½ cup granulated sugar
1 stick (4 oz.) unsalted butter
1/3 cup light corn syrup
½ cup unsifted unbleached flour

DIRECTIONS:

In a medium bowl, mix together the dicd tuna, green onions, ginger, wasabe, sesame oil, soy sauce and lime juice until tuna is well coated.

Cover with plastic wrap and store in fridge while you make the cones.

Prepare the miso cones by preheating the oven to 350ºF.

In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.

Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking.

Bake for 4 to 6 minutes until golden brown.

Remove from oven and roll into cone shapes.

Spoon the chilled tuna tartare into each cone and serve immediately.

THE LA JOLLA CRAB STACK

INGREDIENTS:

2 Tablespoons minced fresh ginger
1 Tablespoon sugar
6 Tablespoons lime juice
1 Tablespoon minced garlic
1/4 cup water
1 cup pea shoots
1 cup diced Roma tomatoes
1 cup thinly sliced cucumber
1 cup diced red onion
1 cup diced mango
1 cup diced avocado
1 cup fresh crab meat

DIRECTIONS:

Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight.

See step-by-step photos below to assemble each of the four crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab. (If you don't have a mold, you can use any hollowed-out aluminum can or circular bottle).

Press down on the top layer while slowly removing the mold to reveal the freestanding crab stack. Repeat with the remaining ingredients to form a total of four crab stacks.

Drizzle the crab stacks with the ginger-lime dressing and serve.

PAN FRIED TILAPIA & EDAMAME SUCCOTASH

INGREDIENTS:

For the Pan Fried Tilapia:

¼ cup all-purpose flour
2 teaspoons seafood seasoning
1 teaspoon salt
½ teaspoon fresh ground black pepper
1½ pounds fresh tilapia fillets
2 Tablespoons canola oil
2 Tablespoons butter
1 teaspoon chopped garlic
2 Tablespoons lemon juice
2 Tablespoons freshly chopped parsley leaves

For the Edamame Succotash:

2 Tablespoons canola oil
1 medium onion, diced
2 teaspoons chopped garlic
Salt and freshly ground black pepper
1 (10-oz.) bag frozen shelled edamame, thawed
1 (10-oz.) bag frozen yellow corn, thawed (or substitute fresh)

DIRECTIONS:

For the Pan Fried Tilapia:

Preheat the oven to 300º F.

Combine the flour, seafood seasoning, salt and pepper in a shallow baking dish.

Light coat each side of the tilapia with the flour mixture.

Heat the canola oil in a large skillet over medium-high heat.

Shake off excess flour from tilapia and place it in the skillet. Pan fry until golden brown, about 2 to 3 minutes per side.

Place the pan fried tilapia on a baking sheet lined with paper towels and keep it warm in the oven while you prepare the sauce.

To prepare the sauce, reduce the heat to low and add the butter to the pan the tilapia was cooked in.

Once melted, add the garlic, lemon juice and parsley. Saute for 2 minutes.

Place the fillets on a serving dish and top with sauce. Serve with Edamame Succotash (recipe below).

For the Edamame Succotash:

Heat the canola oil in a large pan over medium heat. Add the onions and garlic, season with salt and pepper to taste. Saute for 2 minutes.

Add the edamame and the corn and saute for 4 minutes until the ingredients are heated through and the onions are translucent.

Serve with Pan Fried Tilapia or your favorite main dish.

AHI TUNA STACKS WITH GINGER-SOY DRESSING

INGREDIENTS:

For the dressing:
1 1/2 teaspoons minced fresh ginger
1 garlic clove, minced
3 Tablespoons fresh lime juice
2 teaspoons low sodium soy sauce
2 teaspoons sugar
2 Tablespoons water

For the tuna stacks:
1 cup peeled and diced cucumber
1 cup diced mango
1 cup diced avocado
1/2 pound sushi-grade ahi tuna
1 cup diced red onion
1 Tablespoon toasted white sesame seeds

Equipment: 3-inch circular ring mold (See Kelly's Notes)

DIRECTIONS:

Make the dressing:
Whisk together all of the dressing ingredients in a small bowl then set it aside.

Assemble the tuna stacks:
Place the ring mold on the plate on which you're going to serve the tuna stack and then layer one fourth of the diced cucumber, mango, avocado, tuna and red onion inside the mold, pressing the ingredients firmly on top of one another.

Press down on the top layer while slowly removing the mold to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form three more tuna stacks.

Drizzle each stack with a portion of the ginger-lime dressing, sprinkle with the toasted sesame seeds and serve immediately.

BAKED MINI BUTTERMILK DOUGHNUTS WITH NUTELLA GLAZE

INGREDIENTS:

For the doughnuts:
Vegetable cooking spray
1 1/4 cups cake flour
1/2 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 1/2 Tablespoons unsalted butter, melted

For the Nutella glaze:
1/2 cup Nutella, at room temperature
1/3 cup heavy cream
Assorted sprinkles, chopped nuts or toasted coconut (optional)

Equipment: mini-doughnut pan

DIRECTIONS:

Make the doughnuts:

Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray.

In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.

Fill each pan cavity approximately 1/3 full (about 1/2 Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.

Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.

Make the Nutella glaze:

In a medium bowl, whisk together the Nutella and heavy cream until combined. If the glaze is too thick, whisk in an additional 1 to 2 tablespoons heavy cream.

Dip the tops of the doughnuts into the glaze, shake off any excess (or use a spoon to smooth on the glaze) and immediately sprinkle them with chopped nuts, sprinkles or other garnishes.