Baja style Fish Tacos

2 garlic cloves, peeled

Salt to taste

1/2 teaspoon Mexican oregano

1/2 teaspoon black pepper

1 teaspoon yellow mustard

1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon

1cup beer, sparkling water or water

1teaspoon baking powder

1cup all-purpose flour

Vegetable oil about 1 1/2 inches deep for frying

1pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation tilapia is the least expensive but halibut, sea bass, grouper would be awesome

1/3cup mayonnaise

1/3cup sour cream or heavy (whipping) cream

1/4cup milk

12 warm corn tortillas

1cup (or more) thinly sliced cabbage (I like Napa cabbage best)

About 1 cup salsa (toasted arbol chile salsa, roasted green chile salsa, roasted tomatillo salsa or even one of the Mexican hot sauces like Tapatio or Valentina)

2 or 3 limes, cut into wedges

Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree or grate using a microplane you want the results to be very fine. Scrape into a medium bowl and add the oregano, black pepper, mustard, base or bouillon, beer or water, and 1/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined.

Heat the oil in a heavy skillet to 370 degrees. While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.

Mix together the mayonnaise, sour cream and milk. Set out with the cabbage, salsa, warm corn tortillas, limes and the crispy fish for everyone to make tacos6

Salsa Verde Tomatillo salsa

Salsa Verde Is one of my favorite sauces! It's super versatile and with the same ingredients  you can cook it a few ways one is to simmer the other to oven roast.  This is one of my everyday salsas. The tomatillo is a relative of the goose berry and can range in size from the small Milepero, walnut-size fruit to globe tomato sized both in a papery husk. The tomatillo makes a traditional sauce with an especially fresh, tart citrus taste. Mexican salsa verde is a table staple for me and I will put it on the table for diners to add as they like but I love to use it  for Chicken or Shrimp Enchiladas, or chilequiles.
This will make 2 to 3 cups
1 pound tomatillos, husked and washed
3 Fresh Serrano, start with 1 and add more to taste (or 2 jalapeños)
5 or 6 sprigs fresh cilantro chopped remove only the very end of the stems that are fibrous
1 small onion chopped
1 large clove garlic, peeled
1 tablespoon lard or canola oil
2 cups water you can use chicken stock too
1/2 tablespoon of kosher salt you can add more to taste

Cooking the tomatillo 2 methods:
Boil:
Add the tomatillos and the chiles in to a pan with the salt and water or stock to cover until tender, 10 to 15 minutes. Reserve water or stock for later use.

Roast: @425 degrees
Place tomatillo, chiles on a sheet tray lines with foil or parchment rub with a little lard or Canola oil  cook until blistered and light brown.

The puree:
Place the tomatillos and chiles in a blender with the cilantro, onion and garlic give sauce good stir. Process until smooth

The sauce: In a medium fry pan or skillet heat the lard or Canola oil set over medium-high until fat shimmer pour sauce in all at once and stir constantly for 4 or 5 minutes, until sauce darkens and gets thicker then add the water or broth, bring back to a boil, reduce the heat to medium and simmer 10 minutes or until thick enough to coat a spoon, Season with additional salt.

White Salsa for fish tacos or seafood enchiladas

Have you ever wondered what  your fish tacos were missing or maybe you wanted a little extra creamy deliciousness for some shrimp enchiladas. Well here's a  simple white salsa that is great with fish! What makes this sauce amazing is you build it in a blender.

1/2 cup mayo
1/2 cup sour cream
1-3 jalepeno start with one and add to the heat level you enjoy
Pinch of dried oregano 
Pinch of ground cumin
1/4 of a white onion or a Pinch of onion powder

1 clove of garlic or a Pinch of garlic powder
Salt and pepper to taste 

Place all of your ingredients in to the cup of your blender and blend until completely smooth I like to put mine in a squeeze bottle to serve it makes it super easy! 

Next I'll write up some of my favorite enchilada sauce recipes

 xoxo Jacq

x

FTDI compliant brines for Chicken and pork

I have friends who are successfully participating in the Camp fitness. So how do you mix things up when you are trying to just FTDI? Brines!! They will make your protein amazing you can prep 1 base and switch up any of the spices. I personally don't cook chicken or pork without a brine first it gets all of your herbs and spices in to your protein with out the addition of fats! On top of that your protein will have better texture and juiciness that replaces the need for fat! You don't have to measure the spices exactly and if you are missing something or don't like it leave it out. The only thing you should follow is the base brine of water to salt from there sky's the limit

1 gallon of water

1/3 cup of kosher or sea salt

4-5 fresh crushed garlic cloves

6-10 peppercorns

*1/4 onion or 1 tablespoon onion powder

FRENCH

2 springs rosemary

2springs thyme

3-5 allspice berries

1 bay leaf

2sprigs Italian parsley

*plus base brine

LATIN

1teaspon cumin

1-2 tsp red chile flake

1-2 tsp coriander

3-4 sprigs cilantro

*base brine

ASIAN

1 tsp Chinese 5spice powder

2-3 star anise pods

1-2 tsp coriander seeds

*base brine

ITALIAN

2 sprigs fresh oregano

1tsp red chile flake

2 sprigs of italian parsley

1/4 chopped onion or 1 tblspn onion powder

Flour Tortillas

Best Ever Homemade Flour Tortillas

Ingredients:
3 cups flour 
1 teaspoon salt 
1 teaspoon baking powder 
⅓ cup vegetable oil 
1 cup warm water 

Instructions:
1.Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.  Don't stack uncooked tortillas on top of each other or they will get soggy.

4.When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it's taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely.

From Cooks.com

Anne Marie's Mint Chip cupcakes

My Niece is turning 11 this year in December and I remember when her mom was pregnant with her just about ever night around 9:30 after Baskin Robbins closed it was mint chip ice cream craving time I got smart and bought it in bulk and cones too! in honor of my first little princess who already has her own recipe my biscuits and gravy (Anne Marie's favorite biscuits and gravy) Here is one she doesn't know about yet!

Mint Chip Frosting
2 sticks of butter whipped
3 cups of powdered sugar
2 Tablespoons of heavy cream
1/4 teaspoon of peppermint extract
2 drops of green food coloring
1/8 teaspoon of salt
2/3 of a cup of mini chocolate chips
beat softened butter on medium speed with the whisk attachment on your stand mixer. Beat for about 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream with the salt dissolved in it, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Chocolate Cupcakes1 cup of milk or water1/2 cup of unsweetened cocoa powder1 1/3 cup of ap flour2 tsp baking powder1/4 tsp salt1/2 cup softened butter1 cup sugar2 large eggs2 tsp vanillaPreheat oven to 375F degreesHeat milk to almost a boil (scalded)In a double boiler on high pour in unsweetened cocoa and scalded milk mix until smooth bring to room temperature (place in fridge while you prep everything else :) )

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning to check for doneness a toothpick inserted in the middle should come out clean. Remove from oven and place on a wire rack to cool before frosting.

Cake recipe modified from the joy of cooking

Strawberry Lemonade Beer

Strawberry Lemonade Beer

1 lb strawberries, cleaned and cut into chunks
1/2 cup sugar
1 cup lemonade
3 light beers
3 cups ice
1 lemon, cut in slices

Place prepared strawberries in a bowl with a lid. Sprinkle with 1/2 cup sugar and toss to coat. Place in the refrigerator for 10 minutes to sweat the strawberries and make them good and juicy. Remove from the refrigerator, add lemonade and stir.

If serving right away, place strawberry lemonade mixture in a serving pitcher. Pour in beers and add ice. Drop in extra lemon slices and serve!

If you are making one glass at a time, place 1 cup strawberry lemonade mix, 1 cup ice, and 1 beer in a glass. Drop in a few lemon slices and serve!

Cream cheese mints

6 tablespoons (3 ounces) reduced fat cream cheese, softened
1/4 teaspoon mint extract
food coloring (optional) - a few drops of any color
4 to 4 1/2 cups confectioners sugar
about 1/4 cup superfine or granulated sugar

1. beat the cream cheese until soft and fluffy, about two minutes. add the mint and food coloring, if using, and mix until blended.
2. add the confectioners sugar, 1/2 cup at a time, until it forms a stiff mixture.
3. form balls with about 1/2 teaspoon of the mixture. roll in the superfine sugar and flatten with your thumb or tines of a fork. store in the refrigerator.

Filipino Pork Adobo

2 lbs Pork cubes

1/2 cup Soy sauce

1/2 cup Vinegar

1/2 cup whole garlic cloves

2 pcs bay leaf

1/2 tbsp whole peppercorn

2 tbsp oil

1/4 cup brown sugar

4 cups of water

Marinade pork in soy, vinegar, garlic, bay leaf and pepper for 30 minutes. Drain and set aside. Heat oil in pan on high flame.  Saute pork until brown pork and add the brown sugar stir and wait until sugar caramelizes. Add in remaining marinade and water bring to a boil for 5 minutes. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency.

Caldo De Siete Mares, Soup of the 7 seas

My cousin recently made this soup and posted on her Facebook so I decided why not write my own recipe I sure I made it way more intense than she made it but I hope she likes it love ya Lupes!

The stock
Bones from the snapper

shells from the shrimp

1 carrot diced

1 rib of celery diced

1 diced onion

1 cup white wine

4 quarts of cold water

1 clove

5 pepper corns

1 bay leaf

3 thyme sprigs

3 parsley stems

Place all of the ingredients in a large stock pot and heat to a simmer for 45 minutes strain and chill.

Ingredients:

Sauce Base:

3 cloves Garlic, unpeeled

8 medium-large dried Gualillo chiles, stemmed and seeded

½ tsp dried oregano

A pinch of Cayenne powder

¼ tsp black pepper

A pinch of Ancho Chile Powder

A pinch of cumin

1 TBS vegetable or olive oil

Soup:

3 quarts fish 

2 large sprigs Cilantro (washed thoroughly & stems removed)

Kosher salt to taste

A little sugar, if necessary

20 medium-large shrimp

6 small red/white potatoes (medium dice)

2 cups vegetables, such as zucchini, carrots or squash

4 ears of corn cut in half,

1 lb fresh mussels or clams, well scrubbed

12 oz boneless skinless red snapper filets cut into ½ inch pieces

For garnish:

1 cup finely minced white onion 

1-2 bunches chopped cilantro 

 limes cut into wedges 

Directions:

Sauce Base (1 cup):

Roast the unpeeled garlic in the oven at 350 as well as the chiles let these roast untill fragrant and slightly brown; 

In a small ziploc bag, cover the chiles with hot water and let re-hydrate 30 minutes, remove as much air as possible to ensure even soaking.

Drain and discard the water.

Combine the oregano, black pepper and cumin in a food processor or blender, along with the drained chiles, garlic and 1/2 cup of broth.

Blend to a smooth puree, scraping and stirring the sides as needed.

Press through a medium-mesh strainer into a bowl.

Heat the oil in a heavy, very large (8-quart) pot over medium-high.

When hot enough to make a drop of the puree really sizzle, add the puree all at once and stir constantly until it reduces to a thick paste, about 5 minutes.

The Soup Broth:

Add the broth to the soup pot and simmer over medium heat, stirring occasionally, for about 45 minutes.

Taste and season with Kosher salt and a little sugar, if necessary, to balance any bitterness.

Finishing the Soup:

Peel the shrimp leaving the tail.

Add the potatoes.

Simmer, uncovered, until potatoes are nearly tender, about 5 - 7 minutes.

Add the diced vegetables, cook 3 minutes, then add the corn, mussels or clams and simmer until the shellfish open, about 2 minutes.

Add the sliced red snapper (or whatever fish you are using,) cook 2 minutes and then stir in the shrimp.

Remove from the heat, cover and let stand for 5 minutes.

Serve the soup in large, warm bowls with the onion / cilantro mixture and other garnishes on the side.

Carnitas

Carnitas
Ingredients:
3 pounds of pork butt, with plenty of fat or if it is very lean a little lard
1 cup of orange juice
2  cups of water
1 can of coke
2 teaspoons of salt

Method:
1. Cut pork into chunks (2 inches by 2 inches), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Goes very well with a green salsas
Serves 4-6

Tomatillo Salsa
Ingredients:
1 pound tomatillos (about 12-16), husked and cut in half
2 cloves of garlic
1 or 2 serrano chiles, stems and seeds removed, chopped
1/4 medium yellow onion
1/4 cup of chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon of lard or canola oil
Salt to taste

Method:
Add the tomatillos, garlic, serrano chiles, onion, cilantro and cumin into a blender. Blend until it has a smooth consistency.

In a saucepot on medium-low heat, heat up the lard or oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes. Taste the salsa and add salt and adjust the seasonings. Can serve hot or cold.

Fresh Corn tortillas
Ingredients:
2 cups masa harina I like Maseca brand
1 1/4 cups of HOT water almost to the point of boiling
1/4 tsp baking powder
1/4 tsp salt

Method:
Cut a quart freezer bag at the zipper and up the sides the width of your tortilla press.
Mix the masa harina and baking powderthen the salt and warm water then miz together until a dough is formed.
Knead dough for about five minutes until smooth.
Divide into 12 equal-sized balls.
Heat an un-greased skillet, griddle or comal until very hot.
Place the plastic on the press, open it leaving the seem to the back of the press  put a ball of dough on it, and then lay the other piece on top.
Press out the tortilla.
Take the tortilla wrapped in plastic off the press, gently peel off the plastic and place tortilla in hot skillet.
Cook thirty seconds on one side, flip it, and cook a minute on other side. It should start to puff a bit. Flip it again and cook thirty seconds on the first side.
Place cooked tortilla in a basket lined with cloth or, if you have one, a tortilla warmer.
Repeat process for remaining balls of dough. 

kfc coleslaw

Serves: 8

Preparation Time: 10 min

Refrigerate: 8 hr

Ingredients

• 8 1/8 cups cabbage
  
  
• 1/3 cup carrots, shredded
• 1 teaspoon onion, chopped fine
• 3/4 cup buttermilk
• 1/2 cup mayonaise
  
  
• 1/8 cup milk
  
  
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
  
  
• 1/8 teaspoon pepper
• 1/3 cup granulated sugar

Instructions

1. Core the cabbage, then shred using the fine disk for the shredder attachment to the food processor.
    
2. Shred the carrot the same way.
    
3. Mix together cabbage, carrot and onion.
   
   
4. In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
    
5. Add the salt and pepper.
    
6. Add the sugar to the sauce until well mixed in.
    
7. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. 

peanut butter cake trial 1

Ingredients

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup creamy peanut butter

1/3 cup vegetable oil

3 eggs

1/4 cup butter or margarine

1/4 cup packed brown sugar

1 cup whipping cream

1/2 cup creamy peanut butter

1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1cup chopped peanuts, if desired

• 1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
• 2 In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4 In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
• 5 In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
• 6 Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Kiwi turtle cake

BLISSFUL FRUITY TURTLE CAKE! "Who needs refined sugar when you can re-create something amazing from natural fruit sugars!

Ingredients involved are listed below!

RECIPE:
Peeled, and thinly sliced kiwis (as many as it takes to cover shell)
Bananas, thinly sliced, lengthwise
Coconut flesh (1/2 cup)
Coconut water (1/4 cup)
Dates, pitted (1/2 cup)

1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency (not too liquidy, if it is too thin, add more dates)

2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center until you get a 1/2 circle shape on your plate.

3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green colour of the turtle shell.

4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.

JoAnns Pineapple Margarita

So this is not a willy-nilly pineapple margarita it is going to take you some time before you can really enjoy it remember you don't have to follow it to a t you can tweak it to fit your needs if it is too pineapplely (which in my case can never be true!) don't infuse your tequila or use a home made margarita mix instead of the pineapple juice. This is for one of my favorite people JoAnn, I have sold her on the awesome of pineapple!

Pineapple syrup

Ingredients:

• 1  ripe pineapple, peeled and cut into chunks
• 2 c. sugar
• 1/2 c. water

To make pineapple syrup, cut up one whole, ripe pineapple into chunks and place into a large glass bowl. Add 1 cup of white sugar, stir to coat, cover with plastic wrap, and let sit in the refrigerator overnight.
The next day, make a 2:1 simple syrup with 1 cup of sugar and 1/2 cup of water and set aside. In a blender, add the pineapple and all the liquid that has formed in the bottom of the bowl. Pulse to combine and to break down the pineapple. Add the warm simple syrup to the blender, blend briefly to combine, and pour into a clean bottle through a strainer lined with cheesecloth, pressing on the solids to extract all the liquid. Preserve with a few ounces of vodka or white rum, and store in the refrigerator.
Makes about 1 liter of pineapple syrup

Pineapple Infused Tequila
Ingredients

• 1 large pineapple
• 2 ounces dark brown sugar
• 1 liter white tequila
• 1 vanilla bean

Directions

• Cut the top off the pineapple and then cut off the skin, being careful to get rid of all the scales.
• Remove the core and discard.
• Cut fruit into chunks small enough to fit in the bottle.
• Put pineapple in the bottle.
• Combine sugar and tequila, stirring to dissolve sugar.
• Pour into bottle.
• Split vanilla bean and add it to the bottle.
• Let the tequila stand for at least 1 week, shaking gently everyday to mix ingredients. 

Finally after all the prep it is margarita time!

• 3 oz pineapple tequila
• 2 oz pineapple syrup
• 4 oz pineapple juice
• the juice from 1/2 a lime
• Salt or sugar, for rim (optional)
• Lime wedges, for serving (optional)

Margarita Mix

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice

Blueberry chocolate torte

Ingredients
1 ¼ lbs Sugar
½ lbs Shortening
1 ½ lbs Flour
8 whole Eggs
2 tbsp Baking Soda
4 tsp Baking Powder
2 ½ cup Cocoa Powder
2 ½ cup Milk
2 cup Whites

Method
• Cream sugar, shortening, flour, cocoa powder, baking powder and baking soda together.
• Combine egg white & whole eggs add slowly.
• Add ½ of the milk because the consistency tends to be runny.
• Bake at 300 degrees Fahrenheit for 15-30 minutes
• To test for baking touch little when it springs back it is ready.
• Once cool, soak in stock syrup (see below).

Topping
Stock Syrup
500g water
600g sugar
• Boil for five minutes; chill and flavour with your favourite dark rum.

Icing
2 lb whip topping
1 lb blueberry pie filling
• Combine well and sandwich chocolate cake that has been soaked with stock syrup and rum.
• Put to chill. Just before serving grate a little bitter chocolate on top. Cut in desire shape.
• Served with a scoop of vanilla ice cream place in tulip shell place on top of cake if desire.

Tulip Batter
4 oz icing sugar
4 oz egg white
4 oz butter
4 oz flour
• Cream butter and sugar, add egg white, then flour.
• Chill for at least one hour. Stencil out desired shape and bake in a hot oven until golden brown.

Pumpkin mousse cheesecake

Ingredients

• For the Crust

  • 1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar

• For the Cheesecake

  • 1 (8-ounce) package cream cheese, room temperature
  • 2 large eggs
  • 3/4 cup sugar

• For the Pumpkin Mousse

  • 1 (1/4-ounce) envelope gelatin
  • 1 (15-ounce) can pumpkin puree
  • 3 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 3 large egg whites

• For the Whipped Cream Topping

  • 1 cup very cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract

Directions

1. Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
   
2. In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
   
3. Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
   
4. Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
   
5. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
   
6. Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.
   

Cook's Note

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

The Birthday Cake

Ingredients

• For the Cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
  • All-purpose flour, for pans
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups granulated sugar
  • 1/2 cup firmly packed light-brown sugar
  • 3 large eggs
  • 1 cup sour cream

• For the Chocolate Cream Cheese Frosting:

  • 5 tablespoons unsalted butter, softened
  • 5 ounces cream cheese, softened
  • 2 to 2 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 2 ounces dark chocolate, melted and cooled

Directions

• Cake:

  1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.
     
  2. In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.
     
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.
     
  4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.
     

• Frosting:

  1. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.
     
  2. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.
     

Passion Fruit Cheesecake Tart

Ingredients

• For the Crust

  • 9 graham crackers
  • 2 tablespoons granulated sugar
  • 4 1/2 tablespoons unsalted butter, melted and slightly cooled

• For the Cheesecake Layer

  • 4 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg

• For the Passion Fruit Layer

  • 1 can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup passion fruit puree
  • Pinch of salt
  • Sweetened whipped cream, for serving

Directions

1. Make the crust: Preheat oven to 350 degrees.
   
2. Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
   
3. Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
   
4. Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
   
5. Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
   
6. Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.
   

Cook's Note

1/2 cup lemon or lime juice plus 1 tablespoon lemon or lime zest may be substituted for the passion fruit puree.

The Coconut cake

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking powder, preferably aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cardamom
• 3/4 cup cream of coconut, such as Coco Lopez
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 2 cups sugar
• 6 large eggs, room temperature
• Coconut Simple Syrup
• Coconut Buttercream
• 3 cups sweetened flaked coconut

Directions

1. Preheat oven with a rack set in the lower third. Butter and flour two 9-by-2-inch round cake pans; set aside.
   
2. Sift together flour, baking powder, baking soda, salt, and cardamom; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water, vanilla, and almond extract.
   
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
   
4. With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
   
5. Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely.
   
6. Using a toothpick, poke several holes in each layer of cake. Brush cake layers with simple syrup; let stand at least 15 minutes to allow syrup to absorb.
   
7. Trim the top of one of the layers so that it is flat. Place four strips of parchment paper around perimeter of a lazy Susan or serving plate. Place layer cut side down on serving plate. Using an offset spatula, spread the top of the layer with a large dollop of buttercream; sprinkle with 1/4 cup coconut. Top with second layer, right-side up, and frost top and sides with remaining buttercream. Sprinkle coconut over top of cake and press into sides. Remove parchment paper strips and serve. Cake can also be stored in an airtight container at room temperature for up to 2 days.