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.

HEIRLOOM TOMATO AND GOAT CHEESE TART

INGREDIENTS:

1/2 of a 17.3-ounce package puff pastry (1 sheet), thawed
4 medium heirloom tomatoes
1/3 cup store-bought or homemade basil pesto
4 ounces goat cheese
Fresh basil, for garnish
Sea salt, for garnish

DIRECTIONS:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Slice the heirloom tomatoes into 1/4-inch-thick rounds and place them on paper towels to drain.

Lightly flour your work surface then roll the thawed puff pastry into about a 10-by-14-inch rectangle. Transfer the puff pastry to the prepared baking sheet.

Spread the pesto onto the puff pastry, leaving a 1/2-inch border on all sides. Divide the goat cheese into dollops and scatter it on top of the pesto. Arrange the sliced tomatoes on top of the goat cheese.

Bake the tart for about 12 minutes or until golden brown. Remove it and let it cool for 10 minutes.

Slice or tear the basil and scatter it atop the tart, then sprinkle the tart with sea salt and serve.

EASY CINNAMON FRENCH TOAST STICKS

INGREDIENTS:

8 slices thick-cut Texas toast (See Kelly's Notes)
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving

DIRECTIONS:

Cut each slice of Texas toast into four sticks. Set aside.

In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.

Serve immediately with maple syrup for dipping.

Chocolate Cassata

Ingredients:

Cake:

• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon baking powder
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1 tablespoon espresso powder, optional, to enhance chocolate flavor
• 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
• 3 large eggs
• 3/4 cup milk
• 2 teaspoons vanilla extract

Filling:

• 2 cups ricotta cheese, part-skim preferred
• 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
• 1 teaspoon vanilla extract1/3 cup confectioners' sugar
• 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:

• 1 cup unsweetened baking cocoa
• 1/2 teaspoon espresso powder, optional
• 1/2 cup heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• pinch of salt
• 1 cup confectioners' sugar, sifted

Directions:

To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple 
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake — top and sides — with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

Italian Chocolate Cream Cake

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup shortening
• 1 1/4 cups shredded sweetened coconut, 1/4 to top
• 2 cups white sugar
• 5 eggs
• 1 cup chopped hazelnuts
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon vanilla extract or 3 teaspoons vanilla flavoring

Icing:

• 3/4 cup butter
• 2 teaspoons vanilla extract or 3 teaspoons vanilla flavoring
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups cream cheese
• 6 cups powdered sugar, sifted

Directions:

Preheat oven to 325˚F. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans.

In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.

In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.

Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325˚F for approximately 25 to 30 minutes. Cakes must cool before icing.

Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.

Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts

Greek Salad Sandwich

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/4 cup fresh parsley leaves
• 1/2 small red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounces crumbled feta
• 8 slices rustic bread or olive bread
• 1/2 medium cucumber, thinly sliced
• 1 tomato, thinly sliced

Instructions:

In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on
4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

Fried Tuna Ball Po Boy

Ingredients:

• 2 cans tuna, drained
• 2 green onions, sliced
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon creole seasoning
• oil for frying
• 1 cup bread crumbs
• 1/2 baguette, sliced in half both ways to form two sandwiches
• 1/2 cup lettuce, sliced
• 1/2 cup pickled green tomatoes or tomatoes, sliced
• 1/2 cup remoulade sauce

Instructions:

Mix the tuna, green onions, egg, mayonnaise, worcestershire sauce, mustard, and cajun seasoning along with enough bread crumbs that the mixture holds together well.

Heat 1/2 inch on oil in a saucepan over medium heat.

Form the mixture into 1 1/2 inch balls and roll them in the bread crumbs to coat.

Fry the tuna balls in oil until golden brown on all sides and set aside on paper towels to drain.