Srawberry Cupcakes

Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Icing
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Granola Cookies with Chocolate and Roasted Almonds

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 & 1/2 cups granola
1 cup coarsely chopped roasted almonds*
2/3 cup coarsely chopped chocolate

Combine flour, baking soda, and salt in a small bowl. Set aside.

In a large bowl, beat butter, granulated sugar, and brown sugar until smooth, about 2 minutes. Mix in egg and vanilla, beating well. Gradually add dry ingredients, mixing until thoroughly blended. Stir in granola, almonds, and chocolate.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Leave several inches between cookies. Refrigerate for 20 minutes. Preheat oven to 350°.

Bake 12-14 minutes. Cool on baking sheets for 5 minutes. Remove cookies to wire racks to cool completely.

Makes about 4 dozen cookies.

*Spread almonds on a baking sheet and place in a 350° oven for about 15 minutes.

Peanut-Butter Swirl Brownies

Makes 9 large or 16 small squares
FOR THE BATTER
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.

Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan.

Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

Brownies can be stored in an airtight container at room temperature up to 3 days.

Helpful Hint
To swirl brownies, work quickly so that batter and filling don't set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.

Banana-Oat Breakfast Cookies

1/2 cup peanut butter
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 ripe medium bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup toasted wheat germ
2 cups rolled oats
1 cup dried cherries or raisins

In a large mixing bowl, beat peanut butter and butter with electric mixer 30 seconds. Add brown sugar; beat until combined. Beat in egg and vanilla until mixed. Beat in bananas, baking soda and salt.

Mix in flours and germ. Stir in oats and cherries. Drop by 1/4-cup measure 4 inches apart onto ungreased cookie sheets. Spread to 3-inch rounds.

Bake in 350F oven 15 to 16 minutes, or until edges are browned. Let stand 1 minute. Remove; cool on wire racks. Serve in 24 hours or freeze.

Homemade Graham Crackers

Makes 20
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey

Directions

Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

Turn out dough onto a floured surface, and quarter. Roll out each piece between 2 sheets of floured parchment paper to 1/8 inch thick. Stack on a baking sheet. Refrigerate until firm, about 20 minutes.

Working with 1 piece of dough at a time, transfer to a work surface, and remove top parchment. Cut into 4-inch rounds with a fluted cutter. Gather scraps, refrigerate 30 minutes, reroll, and cut.

Pierce crackers using the tines of a fork. Transfer to baking sheets lined with parchment paper, spacing about 1/2 inch apart. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container up to 3 days.

Eggs Benedict with Roasted Potatoes

Eggs Benedict
Serves 4
1 cup white-wine vinegar
8 large eggs
8 slices Canadian bacon (1/4 inch each)
4 English muffins, split and toasted
Hollandaise
2 tablespoons chopped fresh chives, for serving
Roasted Potatoes, for serving

Directions

In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.

Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.

Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.

Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.

Hollandaise
Makes enough for 4 servings
2 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
Coarse salt
Cayenne pepper
Freshly squeezed lemon juice

In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice. Let stand at room temperature until ready to use, up to 1 hour.

Roasted Potatoes
Serves 4
2 tablespoons olive oil, plus more for baking dish
2 russet potatoes, cut into large cubes
3 tablespoons chopped parsley
2 tablespoons grapeseed oil
Coarse salt and freshly ground black pepper
Directions

Preheat oven to 375 degrees. Oil a medium baking dish; set aside

In a medium bowl, toss potatoes together with 2 tablespoons parsley and both oils; season with salt and pepper. Transfer to prepared baking dish, spreading potatoes in an even layer. Bake until soft, about 20 minutes.

Transfer potatoes to a medium skillet over medium-high heat. Cook potatoes until brown and crisp, 2 to 3 minutes; season with salt and pepper and remaining tablespoon parsley; serve immediately.

Sweet Potato Layer Cake with Spiced Pecan Buttercream

Ingredients
Spiced Pecans:
2 1/2 cups pecan halves
1/3 cup packed dark brown sugar
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
5 tablespoons unsalted butter, melted
2 tablespoons dark rum

Cake Layers:
2 pounds sweet potatoes
4 large eggs
2 cups sugar
1 cup canola oil
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons pure vanilla extract
3 tablespoons rum
1 1/4 cups chopped Spiced Pecans

Spiced Pecan Buttercream:
6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 pound unsalted butter, room temperature
1 tablespoon vanilla extract
1/8 teaspoon salt
3/4 cup Spiced Pecans
Assembly:
1/2 cup chopped Spiced Pecans

Directions
Make Spiced Pecans: Preheat the oven to 350 degrees F.

Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.

Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.

Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.

Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.

Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!