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theurbaneater: Pumpkin Cinnamon Rolls Yield: 16 to 18 buns Dough6 tablespoons (85 grams) unsalted butter, to be divided1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out1/4 cup (packed) (50 grams) light or dark brown sugar1/4 cup (50 grams) granulated sugar1 teaspoon (6 grams) table salt1/2 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmeg1/8 teaspoon ground cardamom (optional)1/4 teaspoon ground ginger2/3 cups (160 grams) pumpkin puree, canned or homemade1 large eggOil for coating rising bowl Filling3/4 cup (packed, 145 grams) light or dark brown sugar1/4 cup (50 grams) granulated sugar1/8 teaspoon table salt2 teaspoons (5 grams) ground cinnamon Glaze4 ounces (115 grams) cream cheese, softened2 tablespoons (30 ml) milk or buttermilk2 cups (240 grams) powdered sugar, siftedFew drops vanilla extract (optional)
gastrogoodies: Watermelon Mojito
Mini Whole Wheat BBQ Chicken Calzones Dough Ingredients: 1 1/8 cups warm water (100-105 F degrees) 3 teaspoons active dry yeast 1 1/2 tablespoons honey 1 1/2 tablespoon olive oil 2 cups 100% whole wheat flour 1 cup all-purpose flour 1 teaspoon salt Filling Ingredients: 1 red onion, thinly sliced 1/2 tablespoon olive oil 1 1/2 boneless, skinless chicken breasts, cooked and shredded 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 1 cup of your favorite bbq sauce + more for dipping 4 ounces freshly grated cheddar cheese 4 ounces freshly grated provolone cheese fresh cilantro, if desired Dough Directions: In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.  Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours. Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or 8 pieces (it’s your call), then roll into a ball and place covered on a baking sheet to rise for another 10 minutes. Filling Directions: While dough is rising, heat a skillet over medium-low heat and add olive oil. Toss in onions with a sprinkle of salt, then cover and let caramelize for 15-20 minutes, stirring occasionally. Preheat oven to 375 degrees. In a bowl, combine chicken with garlic powder and smoked paprika. Assembly: Roll each ball of dough into a small oval, then fill with a few spoonfuls of bbq sauce, shredded chicken, a handful of caramelized onions and a sprinkle of both cheeses. Toss in cilantro if desired. Drizzle a bit of additional sauce on top, then fold the top over to meet the bottom, tightly sealing the edges. Poke a few holes in the top with a knife or fork. Place calzones on a non-stick baking sheet and bake for 20-25 minutes, or until golden brown.
Vanilla Tart with Nutmeg Crust and Spiced Pears Spiced Pears Ingredients:  1½ cups white wine ½ cup Poire William (pear liqueur) or pear nectar 2 Tablespoons sugar 1 vanilla bean, split lengthwise or 2 teaspoons vanilla 3 sliced firm, ripe pears Crust Ingredients: 7 Tablespoon unsalted butter, melted ¼ cup sugar ¾ teaspoon Tahitian vanilla extract or vanilla extract ¼ teaspoon salt ⅛ teaspoon freshly grated nutmeg 1 cup unbleached all-purpose flour Filling Ingredients: ¼ cup sugar 2 Tablespoons plus 2 teaspoons cornstarch ⅛ teaspoon salt 2 cups half-and-half 2 teaspoons Tahitian vanilla extract or vanilla extract Spiced Pear Directions: In large saucepan combine white wine, Poire William (pear liqueur) or pear nectar, sugar, and vanilla bean vanilla. Bring to boiling. Reduce heat; simmer, uncovered, 25 minutes or until reduced to 1 cup. Stir in pears. Return to boiling. Reduce heat and cover. Simmer 5 to 8 minutes more or until pears are crisp-tender. Remove from heat; cool. Refrigerate until ready to serve. Crust Directions: For nutmeg crust, position rack in lower third of oven. Preheat oven to 350°F. In medium bowl combine butter, sugar, vanilla, salt, and nutmeg. Add flour; mix just until well blended. If dough is too soft, let stand a few minutes to firm up. Evenly press dough on bottom and sides of a 9- to 9-½-inch square or round tart pan in a thin layer. (This takes patience, as there is just enough dough.)  Refrigerate 30 minutes to firm the dough. Place pan on baking sheet. Bake 20 to 25 minutes, until crust is a deep golden brown, checking after 15 minutes. If dough has puffed from bottom of pan, prick a few times and gently press down with back of a fork. Cool in pan on wire rack. Filling Directions: In heavy medium saucepan whisk sugar, cornstarch, and salt to blend.  Add 3 Tablespoons half-and-half and whisk to form a smooth paste. Whisk in remaining half-and-half. Using a heat-proof spatula or wooden spoon, stir constantly over medium heat, scraping bottom, sides, and corners of pan until filling thickens and begins to bubble. Cook and stir 1 minute more to fully cook cornstarch. Stir in the vanilla extract. Immediately pour into crust, leveling with spatula. Cool 1 hour, uncovered, at room temperature. Refrigerate in covered container to cool completely.  Serve with spiced pears. 
Toffee Crunch Cupcake Cupcake Ingredients: 1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3 ounces) sugar 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs 1 teaspoon pure vanilla extract 2 tablespoon instant coffee (recommended: Starbucks Via) 1/2 cup hot coffee 1/2 cup chocolate covered toffee bits Caramel Frosting Ingredients: 5 large egg whites 11/2 cup sugar 4 sticks unsalted butter, diced and softened 1/4 teaspoon salt 1 tablespoon vanilla 1/3 cup caramel sauce  Chocolate Dipping Sauce Ingredients: 2/3 cups dark chocolate 2 tablespoons heavy cream 4 tablespoons powdered sugar, sifted 5-8 tablespoons water, warm Cupcake Directions: Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. Caramel Frosting Directions: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine. Chocolate Dipping Sauce Directions: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. To assemble cupcake: To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.
Blueberry Coconut Pecan Breakfast Cookies Ingredients: 1 1/2 cups gluten-free rolled oats 1 cup unsweetened coconut flakes  1 tablespoon golden flaxmeal 1/2 teaspoon salt 3/4 cups coarsely chopped pecans 1/2 cup dried blueberries 3 very ripe bananas, mashed 1/4 cup coconut oil, warm enough to be liquid 1 tablespoon agave nectar 1 teaspoon vanilla extract Cooking spray Directions: Preheat oven to 350°.  Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Sukiyaki Ingredients:  sukiyaki beef (beef sliced about 1/8 inch thick, find in Asian markets) tofu shaved burdock root (whittle like a pencil) sliced onions shiitake mushrooms oyster mushrooms sliced carrots itokonyaku (konyaku noodles) Warishita (Sauce) Ingredients: 1 part sake 1 part soy sauce 1 part mirin a sprinkling of sugar Directions:  Mix together sake, soy sauce, mirin, and sugar in a small bowl and set aside.  In a cast iron skillet grease the pan lightly and let it heat up.  Place all of the ingredients in neat clumps around the pan and pour the warishita sauce over everything.  Once beef is thoroughly cooked, take off the heat.  To eat, beat one egg in a small bowl. Take the ingredients and dip it into the egg and eat! (This is optional, but the traditional way to eat it. Plus it adds richness.) 
Prefect French Fries Ingredients: 5 pounds Russet Potatoes Vegetable Or Peanut Oil For Frying Sea Salt Directions: Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.) When you’re ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels. Sprinkle fries with sea salt and dive in!
Key Lime Swirl Cheesecake Bars Lime Curd Ingredients: 8 tbsp  (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice Crust Ingredients: 2 cups graham crackers 8 tbsp (1 US stick) unsalted butter, melted Filling Ingredients: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 2 tbsp all purpose flour 1/2 cup sour cream 1 teaspoon vanilla extract 3/4 cup prepared lime curd,divided Liquid green food coloring Liquid yellow food coloring Lime Curd Directions: Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months Crust Directions: Preheat oven to 325 degrees.  Line a 10×10pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely. Filling Directions: Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.
French Vanilla Cupcakes with Chocolate Chip Cookie Dough Frosting Cupcake Ingredients:  1 cup unsalted butter, room temperature 2 cups of vanilla sugar 2 large eggs, room temperature 2 egg yolks, room temperature 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon of baking soda Pinch of salt 1 cup of buttermilk, room temp 2 teaspoons of vanilla extract 1 1-inch piece of  vanilla bean Frosting Ingredients:  3 sticks unsalted butter, at room temperature ¾ cup light brown sugar, packed 3½ cups confectioners’ sugar 1 cup all-purpose flour ¾ tsp. salt 3 tbsp. milk 2½ tsp. vanilla extract Cupcake Directions:  Preheat oven to 350F. Heat the buttermilk until it just simmers. Remove from heat and add the vanilla pod. Set aside. Beat butter and sugar on high until light and fluffy. Add eggs and egg yolks one at a time, beat thoroughly after each addition. Blend flour, baking powder, salt and baking soda, in a bowl. Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar) Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed. Add ½ the buttermilk. Continue to alternate the flour and buttermilk, ending with the flour. Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes. Cool.  Frosting Directions:  Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and combined.
Lunch: Assam tea Tomatoes with salt and balsamic vinegar Turkey (cracked wheat) bagel sandwich with lettuce, tomato, and cream cheese.   (via Instagram)
Soft Pretzel BitesYeast Dough Ingredients: 1 1/2 cup warm water 1 tsp honey 1 package dry yeast 2 cup all purpose flour 2 1/2 cup bread flour 1 tbsp kosher salt 6 tbsp melted butter Baking Soda Solution Ingredients: 5 cups water 1/3 cup baking soda Egg Wash for brushing Ingredients: egg yolk 1 tbsp water olive oil to coat the bowl Toppings Ingredients: pretzel salt caraway seeds(optional) Tools: pastry brush board for rolling parchment paper kitchen scissors slotted spoon Dough Directions: Pour warm water into the bowl of your mixer, add honey and stir in yeast. Let stand for 5 minutes, until foamy. Make sure you use warm water, not hot. Hot water will kill the yeast Add 2 cups of all purpose flour, 2 cups of bread flour, melted butter and salt into the bowl with yeast and knead, using a dough hook attachment. If dough is too sticky add additional 1/2 cup of bread flour. This dough when kneaded is somewhat on a dense side. Knead for 5 minutes, or until the dough comes into a smooth ball. Preheat oven to 450 F Forming the Pretzel Bites Directions Invert the dough onto a clean work surface(DO NOT USE ADDITIONAL FLOUR), cut dough into 6-8 sections and using palms of your hands roll the dough and form long ropes. Using a pizza cutter or a knife cut the ropes into small pieces. Lightly coat a large bowl with the oil and put the dough into the bowl.Cover the bowl with plastic wrap and let rise in a warm place for a hour. Baking Soda Solution Directions: Bring 5 cups of water to boil, add 1/3 cup baking soda. Put about 5 pieces of pretzel dough into the simmering solution and let cook for 30 seconds Remove pieces with slotted spoon and place them on baking sheet, continue with remaining dough. Egg Wash Directions: Mix together water and egg yolk, set aside. Brush each piece with egg wash, sprinkle with salt and using scissor cut + into the each pretzel piece. Gently transfer pieces onto a clean baking sheet lined with parchment paper.  Bake for 9-10 minutes or until golden brown on the outside. Remove from oven and let cool for 5-10 minutes. 
1-2-3 Microwave Cake Ingredients:  1 Box Angel Food Cake Mix 1 Box Cake Mix of your Choice 2 Tbsp Water Directions:  In a large container combine the two cake mixes until thoroughly blended.  Place 3 Tbsp of mix into a microwaveable mug and mix in water.  Microwave on high for 1 minute.  Enjoy! And save the rest of the mix for your next craving! 
Kale and Quinoa Cakes Ingredients: 1 1/2 cups raw quinoa 2 1/4 cups water 1/2 teaspoon salt 4 large eggs, beaten 1 tablespoon olive oil 1 medium yellow onion, finely chopped 3 cloves garlic, finely chopped 1/2 bunch (about 3 cups) chopped dino kale splash of apple cider vinegar 1/2 cup grated parmesan cheese 1/3 cup coarsely chopped sun-dried tomatoes 1/3 cup chopped parsley 1 cup panko bread crumbs 1/2 teaspoon salt (or to taste) 1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes 1 tablespoon water 2 tablespoon olive oil for frying, add a bit more as necessary lemon wedges, olives or capers, spicy mustard, and greens for serving Directions: Place dry quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.  Quinoa needs to be rinsed or it tastes dirty. In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender.  Remove from heat and allow to cool to room temperature.  We’ll need about 3 cups of cooked quinoa for the recipe. In a small bowl, whisk eggs and set aside. In a medium sauté man, heat olive oil over medium heat.  Add onions and cook until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minutes. Remove from heat and add a splash of vinegar. Place kale mixture in a large bowl with prepared quinoa.  Allow to cool to room temperature. You can speed up this process in the fridge for 30 minutes. Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper.  Add beaten eggs and stir until all of the quinoa mixture is moistened.  Add water to thoroughly moisten mixture.  Quinoa should be slightly wet so it doesn’t dry out during cooking. Scoop out mixture by the 2 tablespoonful. (I used a small ice cream scoop to scoop the mixture right into the hot pan.) Use clean, moist fingers to form into a patty. Create as many patties as you’d like.  (Rinse your hands after every few patties… it makes making patties easier.) In a large skillet over medium low heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. You’ll need a bit of room to successfully flip them. Cook on each side until beautifully browned, about 4 to 5 minutes on each side.  Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate. Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers. It’s like a deconstructed salad. Serve them any way you’d like. Also, the quinoa mixture can be left, uncooked in the fridge for a few days.  Cook as necessary.  Fresh quinoa cakes with fried eggs are delicious!
Vanilla, Pear, and Vodka Cocktail Ingredients: 2 oz (1.5 cups) pear juice 6 oz vodka 1/2 vanilla bean, seeds scraped vanilla sugar, for rim 1 cup ice, plus more to serve over Directions: Mix pear juice and vodka in a pitcher or shaker.  Split open the vanilla bean, and scrape the seeds into the juice and vodka.  Add 1 cup ice, then give it a good shake.  Pour into cocktail glasses over more ice and serve with sugared rim. Makes 4 drinks.
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