Honey & Herb Baked Fontina & Gruyere in Puff Pastry

 

Rather than serving only one appetizer when hosting a dinner party, I have a tendency to serve an array of them. While isn't necessarily a bad thing, but sometimes all we need is just one show-stopping, appetite whetting, crowd pleasing appetizer. And this gorgeous, cheesy Honey & Herb Baked Fontina & Gruyere in Puff Pastry is one heck of a stunner. Not only does it promise to make all of your cheese loving friends deliriously happy, it will exceed all of their expectations. Worthy of putting in your appetizer rotation and ideal for a gathering of six to eight people, you too might come around to the idea that less is more. I know I finally have.

After everyone is finished dipping their crackers or sliced baguettes into the hot, gooey cheese, cut the cheese, honey, and herb laden golden, flaky puff pastry into wedges. Drizzled with some additional honey, you get double the pleasure from just one appetizer!  If there was ever a time when you don't want a single bite to go to waste, this would be one!

In addition to being able to assemble this appetizer earlier in the day, you get to decide on your cheese and herb ratios. You can use equal parts of cubes of Fontina and Gruyere cheeses or you can use a 2 to 1 ratio (I used the 2 Fontina to 1 Gruyere ratio). Both thyme and rosemary pair perfectly with these two cheeses. You can use a combination of the two or you can use one or the other (I used a thyme/rosemary combination, slightly heavier on the thyme). Puff pastry, minced garlic, honey, an egg and coarse sugar round out the ingredients needed.

My favorite, go-to frozen puff pastry is made by DuFour. While it's definitely not inexpensive, it's texture and flavor are heavenly. DuFour's puff pastry comes in a rectangular shape, but it can easily be cut into a square. You can use small cookie or canapé cutters to cut shapes out of the extra piece of puff pastry. I used a small star cookie cutter to decorate the top of the folded pastry.

Once the pastry is folded over the cheese, honey, garlic and herb mixture, it's brushed with a lightly beaten egg and generously topped with some coarse (not granulated) or sanding sugar. If not baking immediately, keep chilled in the refrigerator. Note: If chilling, wait to brush on the egg wash until ready to bake.

The Honey & Herb Baked Fontina & Gruyere in Puff Pastry bakes in preheated 425 degree (F) oven for 30-35 minutes or until the pastry is golden brown and cheese completely melted. The cheese should be hot and gooey.

Garnish with some fresh herbs (maybe even some edible flowers) and drizzle with some additional honey before serving. I loved pairing the (pricey) Rainforest Crackers with it, but Trader Joe's sells a less expensive version. A sliced baguette would be an equally good serving option.

This creamy, melted Fontina and Gruyere cheeses encased in an egg-washed, sugar crusted, flaky puff pastry is a sinfully delicious symphony of flavors. It has the perfect balance of sweetness, savoriness, creaminess, and flakiness. Having all of the hallmarks of a show-stopping, exceptional appetizer, it is destined to be a huge hit at your next gathering. 

Recipe

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

Serves 6-8 as a hearty appetizer

Ingredients

14 ounce box of puff pastry, thawed (i.e., DuFour)

14-16 ounces of a mixture of Fontina and Gruyere cheeses, cut into 1/2" cubes (see notes)

2 large garlic cloves, finely minced

1 1/2 Tablespoons of fresh thyme and rosemary, minced (see notes)

3 Tablespoons good quality honey, plus more for serving

1 large egg, lightly beaten

2-3 Tablespoons coarse or sanding sugar

Directions

1. Preheat oven to 425 degrees (F). Line a 12" round pie plate with parchment paper.

2. Cut the puff pastry into a 10-11" square. Make 3" cuts (on the diagonal, horizontally, & vertically) on the pastry. Use the 2" extra strip of puff pastry by cutting out shapes with a small cookie or canapé cutter.

3. Place the large piece of puff pastry on top of the parchment paper.

4. Pile the cubes of the mixture of cheeses into the center of the puff pastry. 

5. Top the cheese with the minced garlic and herbs. Use your hands to lightly toss.

6. Drizzle the honey over the top of the cheese/herb/garlic mixture.

7. Fold the edges of the puff pastry over the cheese. Pinch the cuts along the edge of the puff pastry. Top the puff pastry with the extra pastry cutouts (if using).

8. Brush the puff pastry with the egg wash. Generously sprinkle with the coarse or sanding sugar. Do not use granulated sugar.

9. Bake for 30-35 minutes or until the pastry is golden brown and cheese has completely melted.

10. Remove from the oven. Place the dish on wood or slate cutting board. Garnish with some fresh herbs and/or some edible flowers. Lightly drizzle with some additional honey.

11. Serve with your favorite crackers, baguette slices and extra honey.

12. Once all the cheese has been scooped out of the cheese, use a knife to cut slices of the puff pastry to enjoy.

Notes: (1) I used a 2 part Fontina, 1 part Gruyere cheese mixture. You can also use a 50/50 cheese ratio. Fourteen ounces of cheese worked well. (2) I used a 2 part thyme, 2 part rosemary mixture. You can also use a 50/50 herb mixture ratio. Or use either all thyme or all rosemary. (3) If you can't find DuFour Puff Pastry, use another good quality puff pastry. The puff pastry from Trader Joe's is also highly rated. (4) Recipe inspired by one from Half Baked Harvest.

Directions

Baked Mixed Berry Cream Cheese French Toast Casserole

Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.

With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.

Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 

One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.

Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.

There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe

Baked Mixed Berry Cream Cheese French Toast Casserole

Serves at least 8

Ingredients

1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)

8 ounces (226g) cream cheese, slightly softened

2 Tablespoons confectionary sugar

13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes

8 large eggs

1 1/2 cups whole milk

1 1/4 cup half and half

2 Tablespoons granulated sugar

2 teaspoons vanilla

1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 

1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries

Optional: Confectionary sugar for dusting

Directions

1. Generously butter a 9" x 12" baking dish. Set aside.

2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.

3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.

4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.

5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.

6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.

7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.

8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.

9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).

10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.

11. Let the French Toast Casserole rest for at least 10 minutes before serving.

12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.

13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.

14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.

Paella Pan Lasagna (or Sheet Pan Lasagna)

Raise your hand if you love making relatively simple, almost effortless, crowd pleasing meals. Imagine for a moment that almost everyone reading this blog post has raised their hand. Because whether you are hosting a dinner party for 6 or more, serving Sunday dinner for your family and/or friends, or have a household of weekend guests, this deeply satisfying, incredibly scrumptious, show stopping Paella Pan Lasagna is certain to get rave reviews. While it can also be served on a large, rimmed, heavy bottomed sheet pan, this is a great way to use the paella pan you take out only a couple times of the year. Or it's yet another way to justify the purchase of one (yes, I am a terrible influence). 

Sheet Pan dinners have been riding the rage wave for more than six years now. They are simple to put together, don't require a lot of baby-sitting while they bake, feed a crowd, and make clean up a breeze. But within the last two years, sheet pan lasagna has become immensely popular. Thanks in large part to Italian food goddess Giada DiLaurentis. What is not to love about a layerless lasagna? When made on a sheet pan, it's texture is crispier. While less crispy when made in a paella pan, the depth of flavor and textures are phenomenal. It's possible you may never want to make the layered version of lasagna again.

While the recipe shared here was inspired by Giada's, it's not Giada's. In the notes section below, you will find a link to her recipe and can make the comparisons. 

There are four kinds of cheese used in this Paella Pan Lasagna. Whole milk ricotta, whole milk mozzarella, fresh mozzarella and Parmigiano-Regianno. Whole milk cheeses have a richer flavor than their part-skim counterparts. I used my favorite jarred, store-bought marinara (Rao's) here but use your favorite or your homemade sauce. The Aleppo pepper, garlic, yellow onion, and spicy Italian sausage each add a layer of deliciousness and spice to the dish. Baby spinach is more tender than regular spinach and it cooks up quickly. One egg yolk mixed in the ricotta and spinach mixture helps to bind it and keep it from being runny.

The garlic, Aleppo pepper, and spinach are cooked in large skillet. Once cooled, drained and chopped, it's mixed in with the egg yolk and ricotta. The same skillet is used to cook the sausage and onions. That mixture is transferred to the paella pan and mixed with the marinara sauce, one half cup of reserved pasta water, one cup of grated mozzarella, and one-half cup of grated Parmigiano-Regianno. Once those ingredients are blended together, the al dente cooked pasta is mixed in.

Next come the cheese layers. First the spinach-ricotta mixture. I used a small ice cream scoop to dollop it on, but you could also use a large tablespoon. 

Next comes one and half cups of freshly grated mozzarella and one cup of grated Parmigiano-Regianno. Lastly, an eight ounce ball of fresh mozzarella is broken up into pieces and spread on top. It's now ready to go into a preheated 425 degree (F) oven. Baking time is approximately 30 minutes. Note: If you make the lasagna early in the day and store it in the refrigerator, take out at least 45 minutes before putting in the oven. You don't want to put a cold pan into a very hot oven. Baking time may need to slightly increased.

Allow the Paella Pan Lasagna to rest for at least 10 minutes before serving. Top with some julienned basil and lightly drizzle some extra-virgin olive oil over the top. Alternately, drizzle each plated serving with the olive oil. It's always a good idea to put out a bowl of grated Parmigiano-Regianno cheese out. Because when eating lasagna, there is no such thing as too much cheese. 

All you need to complete this simple, hearty, impressive meal is a loaf of thickly cut homemade Artisan, Italian or French Bread, a large salad and some wine. 

This Paella Pan Lasagna allows you to savor the flavors of a classic lasagna, but without all of the labor involved in creating those perfect layers. This innovative twist of a beloved comfort food dish is certain to become a cherished, crowd pleasing favorite. Because what is not to love about a pasta dish oozing with cheese, richly flavored, and a snap to make? 

Recipe

Paella Pan Lasagna (or Sheet Pan Lasagna)

Serves 8

Ingredients

3 Tablespoons olive oil, divided

1/2 teaspoon Kosher salt

1 pound (453g) lasagna sheets (ruffled edges), broken into 2"-3" pieces

2 cloves garlic, minced

1 teaspoon Aleppo Pepper flakes or Red Pepper flakes

5 ounces (142g) fresh baby spinach

1 cup (250g) whole milk ricotta

1 large egg yolk

20 ounces (567g) spicy Italian sausage, broken into pieces

1 yellow onion, diced

2 - 24 ounce jars of store bought marinara (highly recommend Rao's) - this is approximately 4 1/2 cups

1/2 cup pasta water

2 1/2 cups (325g) whole milk mozzarella, shredded and divided

1 1/2 cups (150g) freshly grated Parmigiano-Regianno, divided

8 ounce ball (225g) fresh mozzarella, broken up into pieces

Extra-virgin olive oil, for finishing

Fresh basil, julienned, for garnishing

Additional freshly grated Parmigiano-Regianno for serving

Directions

1. Preheat oven to 425 degrees (F).

2. In a large skillet, heat 1 Tablespoon olive oil. When heated, add in the garlic cloves and Aleppo Pepper flakes. Cook for 1 minute, stirring frequently.

3. Add in the baby spinach and 1/2 teaspoon Kosher salt. Cook until the spinach has wilted. Remove mixture from the pan and into a strainer. Let the spinach mixture cool briefly. Transfer to a cutting board and chop cooked spinach.

4. In a medium sized bowl, mix together the ricotta and egg yolk. Mix in the chopped spinach mixture. Set aside.

5. Cook pasta for approximately 7-9 minutes or until al dente. Remove pasta from the water and drain. But reserve 12 cup of the pasta water.

6. In a large skillet, heat 2 Tablespoons of olive oil. Add in the sausage and cook for approximately 6-7 minutes or until beginning to brown.

7. Add in the diced onion and cook for another 7-9 minutes or until the sausage has cooked through and onions have softened.

8. Transfer the sausage/onion mixture to the paella pan (or sheet pan if using instead). Stir in the marinara sauce. Then add in the 1/2 cup of the reserved pasta water, cooked pasta, 1 cup grated mozzarella, and 1/2 cup grated Parmigiano-Regianno. Stir to combine.

9. Dollop large tablespoons of the ricotta/spinach mixture over the top.

10. Sprinkle on the remaining 1 1/2 cups grated mozzarella and 1/2 cup Parmigiano-Regianno. Top with broken pieces of the fresh mozzarella.

11. Bake for 30 minutes.

12. Remove from the oven and let rest 10 minutes before serving. Garnish with fresh basil.

13. Drizzle some extra-virgin olive oil over each serving. Serve with some additional grated Parmigiano-regianno cheese in a bowl.

Notes: (1) Here's the link to Giada's recipe. (2) I used a 16" paella pan. If using a sheet pan instead, use an 11" x 17" or 12" x 18" rimmed, heavy bottomed sheet pan.  (3) Instead of using jarred marinara sauce, you can use your homemade one. (4) Highly recommend grating your cheese versus buying bags of shredded cheese.

Wedge Salad with Buttermilk Dressing

Last weekend we had friends over for dinner. The menu was a simple one. Wedge Salads, Red Chicken Chili, Green Chile Cornbread, and Key Lime Pie. As someone who takes great pleasure in presenting food beautifully, my presentation of the Wedge Salads with Buttermilk Dressing completely missed the mark. Instead of cutting the iceberg lettuce into classic wedges, I thought I would get 'creative' and cut it into thick slices. I am still bothered by that decision. I can only hope everyone at the table will remember the flavors of the salad but forget what it looked like. I will never be able to unsee it. However, I will never ever in a million years make that mistake again.

One of the keys to a truly great, memorable, and yes, even beautiful Wedge Salad is to keep it simple. Which is how most steakhouses serve them. Iceberg lettuce, thick slices of crispy bacon, cherry tomatoes, chives, blue cheese, and a creamy buttermilk ranch dressing are all you need to create an impressive Wedge Salad. It's a salad easy to make and one that pairs well with steak, chicken, fish, and/or chili. The only advance preparation needed is cooking the bacon (crisp) and making the buttermilk dressing. Both can be done early in the day.

You might be thinking, isn't a classic Wedge Salad made with a blue cheese dressing? The answer is yes. So why would I use a Buttermilk Dressing instead? Well, there are several reasons. A homemade, herby buttermilk dressing is the perfect compliment to a crisp, green salad. Leftovers make for a great dip for veggies and chips.  As hard as it is for me to believe, not everyone loves the sharp, salty, assertive flavor of blue cheese. So instead of serving a salad with a dressing some may not eat, serve a large wedge of blue cheese with the salad. Blue cheese lovers will be thrilled. And the non-blue cheese eaters can simply push the wedge aside or ask a fellow blue cheese lover at the table if they would like theirs. Lastly, and maybe the most important reason is that a wedge of a high quality blue cheese is so much more flavorful (and visually appealing) than store bought blue cheese crumbles. Point Reyes Blue Cheese and Maytag Blue Cheese are two of my personal favorites. 

Most Wedge Salads recommend topping the salad with crumbled crispy bacon. However, consider crumbling only half of the bacon and placing a half piece of bacon on each salad plate. Bacon lovers will love you. And honestly, I think it makes for an even more beautiful presentation. One you are not likely to regret.

A wedge salad made with chilled iceberg lettuce, crispy bacon, chopped chives, a thick slice of blue cheese, and generously topped with an herby buttermilk dressing is a crisp, refreshing, impressive start to a dinner. And one your friends are likely to remember. 

Recipe
Wedge Salad with Buttermilk Dressing

Serves 4

Ingredients
Buttermilk Ranch Dressing
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 to 2/3 cup buttermilk, well shaken before measuring (or more to desired consistency)

Salad
1 medium sized head of iceberg lettuce, cut into 4 wedges
7-8 slices of thickly sliced bacon, cooked crisp (half crumbled, half cut into two pieces)
12-14 cherry tomatoes, cut in half 

2 to 3 Tablespoons freshly chopped chives
Large wedge of good quality blue cheese, cut into slices (Point Reyes, Maytag Blue)

Kosher salt and freshly cracked black pepper for seasoning

Directions

1. Make the buttermilk dressing and cook the bacon (crispy) early in the day. Store the dressing in the refrigerator. Cover the bacon and keep at room temperature until ready to use.

2. To make the dressing, add all (except the buttermilk) ingredients in a medium sized bowl. Whisk until well blended. Whisk in one half cup of well shaken buttermilk. Assess the consistency of the dressing. If you want it slightly looser, add another quarter cup of dressing. 

3. Cut the head of lettuce in half, cutting from the stem down. Cut each half again, making 4 wedges.

4. Place a small dollop of the buttermilk dressing on the center of each plate. Top each plate with a wedge.

5. Top each wedge with some of the buttermilk dressing. Sprinkle on the crumbled pieces of bacon and chopped chives.

6. Arrange the cherry tomatoes, half slice of bacon, and wedge of blue cheese. Season with Kosher salt and freshly cracked black pepper.

7. Serve and savor. Note: Pour the extra salad dressing into a bowl and place on the table for those who might want a little more.

Notes: (1) Most wedge salads are plated with the pointed edge of the lettuce facing up. This is to help capture the dressing into the crags. This presentation had one of the cut sides of the lettuce facing down. Not the 'classic' presentation, but it's one I think also looks beautiful on a plate. (2) Look for a thick cut bacon at your grocery store or meat counter. I like cooking the bacon on some heavy foil on the grill so the aroma of bacon doesn't permeate the house or make a mess on my stove. If you don't have a gas grill, cooking the bacon in the oven is another great option. Remember, you want to cook your bacon crisp. (3) When making the dressing use only freshly chopped herbs. Dried herbs will not impart the same kind of flavor. 

Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 

This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.

For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 

The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.

For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.

When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe

Glazed Butter Cake

Serves 10

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)

1 1/2 cups (195g) all-purpose flour

1 cup (200g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla

1/2 cup (100g) granulated sugar

4 Tablespoon (57g) unsalted butter

1/8 cup water

1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).

3. Add in the eggs, one at a time. Beating each one well.

4. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt.

5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.

6. Mix in the vanilla.

7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.

8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.

9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.

10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.

11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.

12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 

13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.

14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.

Sugar Cookie Bars

After sharing recipes for more than ten years, I still get excited to share new ones. Especially ones having great visual appeal and a fabulous flavor profile. Because they are so easy to make, Sugar Cookie Bars are one of those confections you can (almost) make on a whim. If you need to bring a dessert for a potluck, to a book club, or to a gathering, these buttery, chewy, craveworthy Sugar Cookie Bars are destined to be a big hit with both kids and grown-ups. And who doesn't want to be the one bringing the dessert where the platter is the first one leaving only few crumbs behind!

If you have butter, eggs, cream cheese, and milk in your refrigerator, you have some of the makings of Sugar Cookie Bars. If you have all-purpose flour, sugar, Kosher salt, baking powder, cornstarch, vanilla, almond extract, and sprinkles in your pantry, you have everything you need to make them! 

I recently talked about the role cornstarch plays in cookies. Just a small amount of cornstarch adds softness and tenderness to the texture of the bars as well. You could leave it out if you want a slightly crispier bar, but the combination of soft, chewy bars topped with a luscious, creamy buttercream icing is irresistible. 

Unlike sugar cookies, the dough for these Sugar Cookie Bars does not need to be chilled. The key to creating a perfect dough is having your butter, cream cheese, and eggs at room temperature. From start to finish, these Sugar Cookie Bars take a fraction of the amount of time you would invest in making rolled sugar cookies. For the best baking results, use a 9"x 9" metal baking pan lined with parchment paper and preheat your oven. Baking time for the bars ranges from 25-30 minutes or until the top is golden. 

While the cookies are baking, you can whip up the dreamy buttercream icing. You control the thickness, the spreadability of the icing with the amount of whole milk you use. Begin with using two tablespoons. Assess the texture before adding more (in one Tablespoon increments). Personally, I love the ethereal look of white icing. Especially one topped with sprinkles. However, if you like a hint of color in yours, add some food coloring. But choose a pastel colored one to create bars with the most visual appeal.

Wait until the bars have cooled completely before icing them. If you ice them while the bars are still warm, the icing will melt. If you don't have or want to use sprinkles, use an offset spatula or large tablespoon to create pretty swirls. 

Have you ever noticed that by simply putting sprinkles on almost anything you can turn something ordinary into something extraordinary? From cake pops, to cakes, to all kinds of iced confections, sprinkles add elements of pure joy, delight, and happiness. They are the ultimate finishing touch. With the power to make everyone in the room feel giddy, it should go without saying that all Sugar Cookie Bars absolutely must be topped with sprinkles. 

As much as I love chocolate desserts, these buttery, scrumptious Sugar Cookie Bars slathered with buttercream icing are a refreshing way to satisfy a sweet tooth craving. And because they are so easy to make, you don't need to wait until the weekend to make them!

Recipe

Sugar Cookie Bars

Makes 16 Bars

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 ounces (86g) cream cheese, softened

1 large egg, room temperature

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 teaspoon cornstarch (see notes)

1/2 cup (113g) unsalted butter, room temperature

2 1/4 cups (270g) confectionary sugar, sifted

1/8 teaspoon Kosher salt

2 teaspoons vanilla

3 Tablespoons whole milk

Options: Sprinkles, Food Coloring

Directions

Sugar Cookie Bars

1. Preheat the oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. Whisk together the flour, baking powder, Kosher salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Scrape down the sides of the bowl.

4. Add in the granulated sugar and beat until light and fluffy (approximately 3-4 minutes). 

5. Beat in the cream cheese.

6. Beat in the egg until incorporated.

7. Beat in the vanilla and almond extracts.

8. Add the dry ingredients in two additions. Beat just until incorporated.

9. Transfer dough the prepared pan. Use an offset spatula to smooth the top of the dough. Note: Make sure to evenly spread out the dough.

10. Bake the sugar cookie bars for 25-30 minutes or until golden along the edges and top. Remove from the oven and the place pan on a cooling rack. Let pan cool for approximately 10 minutes before removing the sugar cookie bars from the pan. Place the still warm bars (still with the parchment paper) on a cooling rack. Let cool completely.

Icing

1. In a medium sized bowl, beat the butter until creamy using a hand mixer.

2. Add in the confectionary sugar, vanilla, Kosher salt, and whole milk. Beat until smooth and creamy.

3. If using food coloring, highly recommend using a pastel fool coloring gel or paste. Begin by adding a few drops. Beat in. Continue adding the food coloring until you get your desired color.

4. Spread the icing on the cooled sugar cookie bars. Use an offset spatula or spoon to create a beautiful swirled top.

5. Top with sprinkles!

6. Cut into 16 bars.

7. Serve and enjoy.

8. Store the bars in the refrigerator (well wrapped). Serve chilled or at room temperature.

Notes: (1) The use of cornstarch gives the sugar cookie bars a more tender texture. If you want a slightly crispier bar, omit it.