Perfect Party Cake

Perfect Party Cake

adapted slightly from Baking: From My Home to Yours by Dorie Greenspan 
For the Cake

2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I used buttermilk)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract (I omitted - didn't have any on hand)

For the Buttercream Icing:

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable used About 1 ½ cups sweetened shredded coconut

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.

To Make the Cake:

Whisk together the flour, baking powder and salt. In a separate bowl, whisk together the milk and egg whites. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To make the icing:

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake:

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one fourth of the frosting. Cover the frosting evenly with one third of the jam. Top with another layer, spread with frosting and preserves and then do the same with a third layer (you’ll have used all the jam and have frosting leftover). Place the last layer cut side down on top of the cake and use the remaining frosting to frost the sides and top. Sprinkle with coconut if desired.

Peanut Butter Blossoms

48 Hershey's Kisses Brand Milk Chocolates
1/2 cup shortening (I used softened butter)
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening (or butter) and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls (use a small cookie scoop). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Apricot Triangles

For the filling:

2 cups finely chopped dried apricots

1 1/3 cups orange juice

2/3 cup honey

1/2 orange, zest grated

For the dough:

2 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup cold unsalted butter

2/3 cup sugar

1 egg

1 egg white

1/2 orange, zest grated

Equipment: 2 1/2-inch round cookie cutter

To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.

To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.

Preheat oven to 350 degrees F.

Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.

Bake for 12 to 14 minutes.

Cranberry-Orange Scones

Buttermilk Scones
adapted from a Marion Cunningham recipe from Baking with Julia
Makes 12 scones

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup buttermilk
1 tablespoon orange zest
1/2 cup dried cranberries

Preheat the oven to 425 degrees F.

In a medium bowl, whisk to combine the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and using your fingertips, work the butter into the flour mixture until the mixture resembles coarse cornmeal with a few larger pieces. Add 1 cup buttermilk, cranberries, and orange zest and mix with a fork until ingredients are just moistened. If the dough looks dry, add another tablespoon of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together, and turn it out onto a lightly floured surface. Knead it briefly, about 10 times or so, and then cut the dough in half.
On a lightly floured surface, roll one piece of dough into a 1/2-inch thick circle that is about 7 inches across. If you are going to bake the scones right away, brush the dough with heavy cream and sprinkle with coarse or regular sugar (or omit the sugar and glaze the scones after they are baked - glaze recipe below), and cut the circle into 6 wedges. Place the scones on an ungreased cookie sheet (I use a Silpat mat). Repeat with the other half of the dough. Bake the scones for 10-12 minutes until the tops and bottoms are golden brown. Transfer the scones to a rack to cool slightly before serving.
To make ahead the night before:
Cut the dough circle into 6 wedges but do not brush with butter or cream and do not sprinkle with sugar. Transfer the triangles to a cookie sheet and cover with plastic wrap and refrigerate overnight. In the morning, brush each triangle with melted butter or cream and sprinkle with sugar (or glaze after baking). Bake 10-12 minutes as above.
To make days ahead: Freeze the dough circles, wrapped in a double layer of plastic wrap for up to two weeks. Thaw the circles overnight in the refrigerator, cut into wedges as above, brush with cream, sprinkle with sugar, (alternatively, glaze the scones after baking) and bake for 10-12 minutes until golden.

Orange Glaze

2 cups sifted confectioners' sugar
2 tablespoons or so of orange juice
fine zest of one orange
Place the sugar in a bowl. Add the orange zest and enough orange juice to make the icing thin enough to drizzle. Add more sugar if too thin and add more juice if too thick. Using a spoon, drizzle the icing over the scones.

Sugar Cookies 2

3 3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

3 sticks butter, softened to cool room temperature

4 tablespoons cold vegetable shortening

1 1/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

In a medium bowl, whisk together the flour, salt, and baking powder and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the eggs and vanilla and beat until combined, scraping the bowl as needed. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees. Line two baking sheet with Silpat mats or parchment paper.

Dust a work surface liberally with flour. Unwrap the chilled dough, sprinkle with more flour and roll with a rolling pin to 1/4 inch thick (or a little thinner). Lift the dough and add a bit more flour underneath and on top if the dough gets sticky. If the dough is too hard to work with and wants to crack, break the dough into tennis ball sized pieces and knead each piece briefly to make the dough pliable, then knead all the pieces together one or two times, then you can roll out to an even thickness with a rolling pin. Transfer the cookies to the cookie sheets with a thin metal spatula. Place the cookie sheets in the freezer for at least 15 minutes (this keeps the cookies from spreading during baking, then bake the cookies for about 12 minutes. I peek into the oven and give the cookies a quick touch with my finger. The cookies are done if they provide resistance to your fingertip. They are not quite done if your finger sinks into the cookie and leaves an impression. I set the timer for 12 minutes and check every minute after that if the cookies are not done. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Royal Icing

I've tried several recipe for royal icing and this is what I did this time - it was quick, easy, and hardened nicely. You can use fresh egg whites if you like, but I loved the convenience of the egg whites in the carton.

pasteurized egg whites, about 1/4 to 1/2 cup

powdered sugar - have about a pound or two on hand for this recipe

clear vanilla extract

food coloring if desired

I don't have exact measurements for this icing because I was making so many at a time, but here's the gist:

Pour a splash (1/4 to 1/2 cup) of pasteurized egg whites into a medium to large bowl. Whisk a bit to loosen up the mixture. Add flavoring if you like (clear vanilla extract if the icing will be white, lemon juice, real vanilla or almond extract). Using a mesh sieve, sift about a cup of powdered sugar into the egg white mixture (I use a large spoon to push the sugar through the sieve). Mix well with a whisk. Keep adding powdered sugar, a cup at a time, until the desired consistency is reached.

Using the 10-second rule, if you drag a spoon or knife through the icing, it should take about 10 seconds for the line to disappear completely. If it takes less than that, the icing is too thin and you should add more sifted powdered sugar. If it takes longer, add a little more egg white, about a teaspoon at a time until it's perfect. Add food coloring if desired. (I used Spectrum white for the background, and black and burgundy for the piping.)

Once you have the right consistency, slowly stir the icing with a spoon to break some of the air bubbles. Keep the icing covered airtight until ready to use. After icing, allow the cookies to dry for at least 24 hours before any additional decorating or packing.

What worked for me...

I did not use the pipe and flood technique to cover these cookies with white icing. That would have taken me forever! I simply used a spoon to place a good-sized dollop of icing on each cookie and then pushed the icing to the edges and then evened the icing out with the back of a spoon. If you have the right icing consistency, it will not drip over the edges of the cookie, and it is a LOT faster.

Baklava

Classic Baklava
by Cindy Mushet for Fine Cooking Magazine
Yields about 30 pieces
Ingredients:
1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)

For the filling:
1 lb. unsalted shelled pistachios or almonds (I used almonds and walnuts)
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom (I omitted - the jury is still out for me regarding cardamom)
10 oz. (1-1/4 cups) unsalted butter

For the syrup:
1 1/2 cups granulated sugar (I reduced the sugar by 1/2 cup and added 1/2 cup of thyme honey)
1-1/2 tsp. orange flower water (I omitted)
Directions:
Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours. (This, for me, is the hardest part because I don't tend to plan ahead!)
Make the filling:
Put the nuts, sugar, cinnamon, and cardamom (if using) in a food processor. Process until the nuts are finely chopped (the largest should be the size of small dried lentils), 15 to 20 seconds. Set aside.
Assemble the baklava:
Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.
Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan.
Brush the sheet with some of the melted butter but don’t soak the phyllo (remember, you’ll have about 40 layers of buttered phyllo by the time you’re done). Repeat until you have layered and buttered about half the sheets from the first pack—about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife.
Sprinkle about one-third of the filling evenly over the phyllo.
Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).
Bake the baklava:
Position an oven rack in the center of the oven and heat the oven to 350°F.
Before baking, use a thin, sharp knife (I prefer serrated) and a gentle sawing motion to cut the baklava on the diagonal at 11/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, this is the perfect time to use it.
Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely.
Make the syrup:
Put the sugar, honey and 2/3 cup water in a small saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the orange flower water (if using).
Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.

Coconut Cream Tart and a recipe for Pecan Crust

For the filling:

1 1/4 cups finely shredded unsweetened coconut

3/4 cup sugar, divided

2 tablespoons cornstarch

2 3/4 cups whipping cream, divided

2 large egg yolks

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Toast the coconut for 5-7 minutes on a baking sheet, stirring once or twice during that time.

Stir together 1/2 cup sugar and the cornstarch in a small bowl. Whisk 1/2 cup of the cream and and egg yolk in a medium bowl. Whisk in the sugar/cornstarch mixture.

Heat 1 1/4 cups cream in a medium heavy saucepan over medium heat until hot. Slowly pour the cream into the yolk mixture, whisking constantly. Return the mixture to the saucepan, reduce the heat to medium low and cook, whisking constantly for 5-7 minutes, or until thickened. Pour the pastry cream through a coarse strainer set over a bowl. Whisk in the vanilla, and place a piece of plastic wrap directly on the surface of the pastry cream to keep a skin from forming. Let cool to room temperature, then refrigerate the pastry cream for at least 2 hours, or up to one day.

Once the pastry cream is thoroughly chilled, place the pastry cream in a large bowl with remaining 1 cup of heavy cream and 1/4 sugar. Beat with an electric mixer until the mixture forms soft peaks when the beaters are lifted. Fold in the toasted coconut and spoon the mixture into the pie crust. Sprinkle with a small handful of sweetened shredded coconut. Chill the tart for at least 2 hours or up to 6 hours before serving.

For the crust:

Note: I used a basic pate brisee tart crust for this recipe 'cause I had it in the freezer. Use your favorite tart dough recipe or use the one below. Just be warned that this part of the recipe was not "Marzipan-tested".

1 cup pecans

1/2 cup flour

1/4 cup (1/2 stick) unsalted butter, at room temperature

1/4 cup sugar

1/4 teaspoon salt

1 egg yolk

Pulse the pecans and flour in a food processor just until the pecans are finely ground. With an electric mixer, beat the butter, sugar, and the salt until light and fluffy. Add the egg yolk and beat until well combined. Add the pecan mixture and stir with a rubber spatula until combined. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least one hour or up to one day.

Roll out the dough between two sheets of wax paper to a 12-inch circle. remove the top shhet of paper and invert the crust into a 9-inch tart pan. Gently ease the dough into the pan, and remove the remaining wax paper. Trim the excess dough.

Press a piece of aluminum foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans. Bake for 15 minutes, remove the foil and beans, and bake for another 15 minutes until golden brown. Prick the dough with a fork if you see the dough starting to bubble. Let cool on a wire rack.

Daring Bakers Croquembouche

Vanilla Crème Patissiere1 cup (225 ml.) whole milk2 Tbsp. cornstarch6 Tbsp. (100 g.) sugar1 large egg2 large egg yolks2 Tbsp. (30 g.) unsalted butter1 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.
Chocolate Pastry CreamBring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.
Coffee Pastry CreamDissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.

Pate a Choux

(Yield: About 28)

¾ cup (175 ml.) water6 Tbsp. (85 g.) unsalted butter¼ Tsp. salt1 Tbsp. sugar1 cup (125 g.) all-purpose flour4 large eggs
Egg Wash:1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Piping:Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high and about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top. Brush tops with egg wash.
Baking:Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.Can be stored in a airtight box overnight.
Filling:When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.
Chocolate Glaze:8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.
Hard Caramel Glaze:1 cup (225 g.) sugar½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat and use immediately.
Assembly of your Piece Montée:You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place).
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Bon appétit!

Boston Cream Pie

2 Cups Cake Flour
2 Tsp Baking Powder
1 1/2 Cups Sugar
8 Eggs, Seperated
1 Tblsp Fresh Lemon Juice
6 Tblsp Vegetable Oil
2 Tsp Vanilla Extract
Vanilla Custard (Recipe follows)
Chocolate Glaze (Recipe Follows)

1. Preheat the oven to 350F. Line the bottoms of three 9-inch round cake pans with a round of parchment or waxed paper.
2. Sift together the cake flour, baking powder, and 1/2 cup of the sugar. Set these aside.
3. In a medium mixing bowl, whisk together the egg yolks, lemon juice, oil and vanilla until blended.
4. In a large clean mixer bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add the remaining 1 cup sugar and continue beating until moderately stiff peaks form that droop slightly.
5. Mix a quarter of the whipped whites into the yolks then carefully and gently fold the yolk mixture back into the remaining whites without overmixing. Now sift about a third of the dry ingredients over the egg mixture and carefully fold in. Repeat this step in 2 more additions. You don't want to deflate the batter the batter by handling it roughly or by dumping a large quantity of flour into the batter all at once. Divide the batter among 3 prepared pans.
6. Bake for 15-20 mins, or until a toothpick stuck in the middle comes out clean and the cake springs back when touched lightly. Let the layers cool completely in their pans on wire racks before turning out. To unmold run a blunt knife around the edge of the pans and invert to remove the cakes and carefully peel off the paper liners.
7. To assemble the cake, put one layer, flat side up, on a cake stand. Spread half the vanilla custard on this layer, smoothing it right out to the edge. Repeat with the second layer. Place the third layer on top and pour the chocolate glaze over, smoothing and spreading so the glaze drips over the sides.

Vanilla Custard
Makes about 2 1/2 Cups

2 Tblsp Cornstarch
2 Cups Whole Milk
6 Egg Yolks
3/4 Cups Sugar
2 Tsp Vanilla Extract

1. In a large heatproof bowl, combine the cornstarch and 1/4 cup of the milk. Stir until smooth and free of any lumps. Whisk in the egg yolks and set aside close to your stove.
2. In a medium saucepan, combine the remaining 1 3/4 cups milk and the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.
3. Ladle about a third of the hot sweetened milk into the yolk mixture in a thin stream, whisking the mixture constantly so as to not cook the eggs. Gradually whisk this yolk mixture into the remaining hot milk in the pan. Whisking constantly bring just to the boil. Reduce the heat to low and boil gently, still whisking for a further minute.
4. Transfer the custard to a bowl and whisk in the vanilla . Let cool slightly, cover with plastic wrap and refrigerate until chilled.

Chocolate Glaze
Makes about 1 Cup

1/4 Cup half-and-half
2 Tblsp Light Corn Syrup
1 Cup Bittersweet or Semisweet Chocolate (about 6 ounces) in small pieces

1. In a small saucepan combine the half-and-half and corn syrup. Bring to a simmer over moderate-low heat stirring to blend. Remove from the heat, add the chocolate, and let stand for 1 minute. Whisk until smooth.

Coconut Macaroons

1 ½ cups granulated sugar
5 large egg whites
¾ teaspoon pure vanilla extract
¼ teaspoon salt
4 cups shredded unsweetened dried coconut
6 ounces bittersweet chocolate, chopped, plus one 2-inch chunk of shiny, well-tempered chocolate

Make the cookies:

1. Preheat the oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
2. Whisk together the sugar, egg whites, vanilla, and salt in a large bowl until well combined. Add the coconut and stir until well combined. Drop the batter by packed level tablespoons onto the baking sheets using a medium cookie scoop, leaving an inch between cookies.
3. Bake the cookies for 20 to 25 minutes, or until an even golden brown and dry looking. Let cool completely on the baking sheets on wire racks.
4. To temper the chocolate and dip the macaroons: Melt the chopped chocolate in a bowl set over barely simmering water and stirring frequently (do not let the chocolate go above 120°F.) Add the chunk of well-tempered chocolate. Place the bowl in a cool place and let cool, stirring frequently, to 84°F. Return the bowl to its position over the hot water and stir until it thins slightly and reaches 90°F (but not higher—watch the chocolate carefully at this point).
5. Dip the bottoms of the cooled macaroons into the tempered chocolate, shake off the excess, and place the macaroons chocolate-side down on parchment-lined sheets. Let stand until chocolate sets.

The Best Carrot Cake

5 ounces (1 cup) dark raisins

1 pound carrots to make 4 cups shredded, firmly packed

2 cups minus 2 tablespoons all-purpose flour

2 teaspoons double acting baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 tablespoon unsweetened cocoa powder

4 large or extra-large eggs

2 teaspoons vanilla extract

1 cup granulated sugar

1 cup dark brown sugar, firmly packed

1 1/4 cups vegetable oil

5 1/2 ounces walnuts, cut into medium-small pieces

Cream Cheese Icing, recipe follows

a handful of pecan halves, for garnish

Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with cooking spray, line the bottoms with parchment, and spray the parchment.

Place the raisins in a vegetable steamer over shallow water in a saucepan and steam for 10 minutes. Uncover and set aside.

Grate the carrots using a food processor (I used the disc with largest holes, but you can grate them more finely if desired) or a standing metal grater. Measure and set aside.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa, and set aside.

In the bowl of an electric mixer, beat the eggs. Add the vanilla, both sugars, and oil, and mix until well combined. Add the dry ingredients and mix on low speed only until combined. Stir in the carrots, raisins, and nuts.

Divide the batter evenly among the three pans and use a spatula to even out the batter. Bake the pans for 35 to 40 minutes or until the tops just spring back when gently pressed with a fingertip and the cakes begin to pull away from the sides of the pan. Remove from the oven and let stand 2-3 minutes in the pans on a cooling rack. Run a small knife around the perimeter of the cake and invert the cakes onto a cooling rack and allow to cool completely. It is not necessary to remove the parchment from the bottoms of the cakes at this time.

Brush any stray crumbs from the sides of the cakes and transfer the cakes to the freezer, unwrapped, for at least an hour, or until cakes are firm enough to handle. If you wish to freeze the cakes longer, wrap the frozen layers in plastic wrap and return to the freezer until you are ready to frost the cake. Do not thaw the layers before icing.

When ready to ice the cake, prepare a large, flat cake plate by lining it with four strips of wax paper to make a square. This wax paper will catch any crumbs and icing while frosting the cake. Remove the parchment paper from the bottoms of the cakes. Place one cold and firm cake layer upside down on the plate. Spread a thin layer (2/3 cup) of the icing evenly over the cake. Cover with the second layer, also upside down. Spread another 2/3 cup icing over the second layer. Place the third layer on top, also upside down and spread the remaining icing over the top and sides of the cake. Remove the wax paper strips carefully. Garnish the cake with pecan halves. Refrigerate the cake for a few hours or for a day or two. Serve cold right from the refrigerator.

Cream Cheese Icing

from Maida Heatter's Great Book of American Desserts

16 ounces cream cheese, at room temperature

4 ounces unsalted butter, at room temperature

1 teaspoon vanilla extract

2 cups sifted confectioners' sugar

In the bowl of an electric mixer, beat the cheese and butter until soft and smooth. On low speed beat in the vanilla and sugar, and then on high speed beat for a few moments until smooth.

Hazelnut Sandwich Cookies

Makes about 45 cookies

1/2 cup hazelnuts, toasted and skins removed
1 1/2 cups all-purpose flour
10 tablespoons unsalted butter, softened
2 ounces cream cheese
2/3 cup sugar
1 large egg
Pinch of salt
1 teaspoon baking powder
3/4 cup Nutella or your favorite jam, or as needed

Directions
1. To toast and skin the hazelnuts: Preheat oven to 350° F. In a baking pan, toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and fragrant. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour.

2. Using an electric mixer on medium speed, beat together the butter, cream cheese, and sugar until light in color and smooth, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the egg and mix until combined.

3. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder and mix until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

4. Divide the dough into 4 pieces. On a lightly sugared work surface, roll the dough into 4 logs, between 1 and 1 1/4 inches in diameter. Place the logs in the freezer for at least 1 hour until firm. (Note: because the dough is kept frozen, you can bake a few as needed and keep the remaining dough in the freezer. Perfect for unexpected visitors or a short-notice gift.)

5. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

6. Slice the dough into 1/4-inch-thick rounds. Place on the prepared baking sheets about 2 inches apart and bake until golden brown around the edges, about 8 minutes. Let cool to room temperature.

7. Sandwich 2 cookies together using about 1 teaspoon of Nutella or jam for each.

Planning ahead: The cookie dough can be made several days in advance and kept frozen. The cookies can be baked several days in advance (without the filling). Store at room temperature in an airtight container. Sandwich the cookies the day you plan to serve them.

Almond Macarons

Makes 5 cups

1 1/4 cups sugar
5 large egg whites
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract

4 ounces good-quality chocolate, melted and cooled, but still liquid

Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and the outside of the mixer bowl no longer feels warm to the touch, about 10 minutes.

Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. The icing will look curdled for a bit after all the butter has been added, but just continue to beat until the icing is fluffy and smooth. Switch to the paddle attachment and add vanilla extract and melted chocolate and beat until smooth. Pipe the icing onto the macarons with a pastry bag fitted with a medium round tip.

Cinnamon Crescent Rolls

1 package of refrigerated crescent roll dough

1/4 cup butter, softened

1/2 tablespoon cinnamon

1/4 cup sugar

Preheat the oven to 375 degrees. Combine the cinnamon and sugar together and mix well. Place the unrolled crescent rolls onto an ungreased cookie sheet. Spread a layer of butter on each triangle; top with cinnamon and sugar mixture. Roll from the bottom of the triangle to the point.

Place in the oven and bake for 8-10 minutes or until golden brown. Remove from the oven and serve while hot. Enjoy.

Coconut cookies

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Brownies for a Crowd

8 eggs
2 teaspoons salt
2 cups of butter, melted
1 1/2 cups Hershey’s cocoa
4 cups sugar
4 teaspoons vanilla
3 cups flour

Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.

Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.

Add flour mixture to egg mixture and mix until well combined.

Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting.

Frosting
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup cocoa
milk

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Cookies

Ingredients:  

* 1 (16.5 ounce) tube refrigerated sugar cookie dough    

* 1/4 cup all-purpose flour plus extra for dusting    

* 2 cups semisweet chocolate chips, divided    

* 1/4 cup heavy cream    

* 1 teaspoon pure peppermint extract    

* 1 teaspoon vegetable oil    

* Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar    

* Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions:

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets.

Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely.

Reserve 1 parchment paper-lined baking sheet. Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Orange Cookies

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter, at room temperature
2 tablespoons orange zest
2 eggs
1 cup buttermilk
1/2 cup orange juice

Preheat oven to 375 degrees F. Combine flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to combine.

Combine buttermilk and orange juice in a 2-cup measuring cup.

Cream the butter and sugar, and zest in the bowl of an electric mixer until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Scrape the bowl as needed.

Alternate adding the flour and buttermilk mixtures starting and ending with the flour mixture. Drop by tablespoons or by a cookie scoop onto a cookie sheet lined with a Silpat mat or parchment paper (dough will be very wet). Bake for 10 minutes or until the bottoms are just beginning to brown. Do not overbake!Cool completely before topping with orange icing (recipe follows).

Orange Icing
3 tablespoons butter, softened
3 3/4 cups confectioners' sugar (1 pound box)
4 to 5 tablespoons orange juice (approximately)
1 1/2 teaspoon finely grated orange peel
a pinch of salt

Cream butter, orange zest and salt in a bowl with an electric stand or hand mixer. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Makes 4-5 dozen.

Mocha Crinkles

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1/3 cup vanilla yogurt
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.

Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar.

Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Makes about 32.

Oreo Pudding Cookies

Source:  Sweet Treats And More

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Chocolate Souffle

Source: Roy Yamaguchi of Roy's

4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins (see Note)

Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.

Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top. Note: If you don't have a souffle ring you can use ramekins. Line the bottom of each ramekin with a circle of parchment paper and line the sides with parchment paper as shown above. Spray with cooking spray. You can also just eat them straight out of the ramekins or use cupcake liners with reduced cooking time because they will be smaller.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.

Cookies and Cream Cheesecakes

Source: Martha Stewart

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

Naan

Basic Information

Prep Time

: 2 to 4 hours

Cook Time

: Under 30 min

Serves

: 2 people

Yield

: Makes around 6-8 Naan(s)

Ingredients

• Approx 5 cups of bread flour (or all purpose flour)
• 1-1/4 cup plain yogurt
• 1 tsp coriander seed
• 1/2 cup water
• 1-1/2 tsp dried yeast
• 1 tbsp salt
• 2 tbsp vegetable oil plus extra for brushing
• Few sprigs of cilantro for garnish
• Method
  Dry roast the seeds until aromatic
  
  

  Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :) They are perfect for this.
  
  

  Put them into a pan with the water and bring it to a boil. Set aside.
  
  

  Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well
  
  

  Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
  Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
  
  

  Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
  
  

  Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes
  
  

  On a skillet, place the naan, brush it with little oil.
  
  

  once its done on one side, turn it the other side.

Flour Tortillas

Makes 12 tortillas

Ingredients

• 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

original recipe found here

Roasted Butternut Squash

Hands-On Time: 10min

Cook Time: 1h

Ready In: 1h 10min

Yield: 4 servings

Ingredients

• 1 butternut squash , peeled and cut into one inch cubes
• 3 tablespoons melted butter
•  large pinch salt and pepper
• 2 tablespoons maple syrup, if desired

Directions

1. Preheat oven to 400 degrees.
2. On a large cookie sheet pan with sides toss squash with butter, maple syrup (if using) and salt and pepper. Spread out in one layer. Place in the middle of the oven and roast for 30 minutes.
3. Remove from oven and turn with a spatula and return to the oven for 15-25 minutes more, or until squash is tender and beginning to get brown on the edges.
4. Remove from oven and place in a serving bowl. Taste for seasoning and serve.