Crawfish Seasoning

Garlic powder
Onion powder

Two peppers

Cajun seasoning

Sugar

Butter

Hong Jones

Impossible Pumpkin Pie Cupcakes

166 g flour

2 T pumpkin pie spice (original uses 4 t)

1/2 t salt

1/2 t baking powder

1/2 t baking soda

24 oz homemade pumpkin purée (original uses 2 15-oz cans)

4 eggs

200 g sugar

150 g brown sugar (original uses 110)

1 12-oz can evaporated milk

2 t vanilla

Preheat oven to 350 and line muffin tin with 36 liners.

Whisk together flour, spice, salt, baking powder, and baking soda.

Separately, mix together pumpkin, eggs, sugars, milk, and vanilla.

Whisk dry ingredients into wet.

Batter will be very thin.

Pour about 1/3 mixture into a large piping bag with a batter tip.

Fill each liner to 2/3 and bake 20 mins.

Let rest 20 mins and chill.

Serve with whipped cream.

bakingbites

Youvarlakia Avgolemono

7 C chicken or beef stock
2-3 bay leaves

2-3 thyme sprigs

salt & pepper

1/2 C uncooked short grain rice

1 lb ground beef

1 small onion, finely chopped

4 cloves garlic, finely chopped

1/2 C flat leaf parsley

1 T olive oil

3 yolks

1 T cornstarch

Zest and juice of 3 lemons (original uses 1 T zest, 1/3 C juice)

2 T fresh dill, chopped

In a medium pot, boil stock, bay leaves, and thyme.

Add salt and pepper to taste.

Remove from heat and set aside.

Rinse rice until water runs clear.

Combine rinsed rice, ground beef, onion, and garlic.

Add parsley, olive oil, salt, and pepper.

With wet hands, form meatballs.

Will yield about 32 1" meatballs.

Heat stock to medium and add meatballs, one at a time.

Bring to a boil, and reduce heat to low.

Cover and cook 30 mins or until meatballs are cooked through.

Turn off heat; discard bay and thyme.

Remove 3/4 C hot broth.

Separately, whisk yolks with cornstarch.

Whisk in lemon zest and juice.

Temper lemon yolks with hot broth.

Slowly return eggs to remaining broth.

Simmer; broth will thicken overnight.

Serve with dill.

Shared by Christina Sutherland

Candied Maraschinos

16 oz jar maraschino cherries
3/4 C or 150 g sugar

In a small pot, pour about 1/4 C maraschino juice.

Pour sugar into the center of the pot.

Turn heat to low.

Once sugar is mostly melted, add strained cherries.

Let simmer 40 mins or until 230-240.

Strain and let cherries cool.

kingarthurbaking

Hot Cocoa Mix

290 g powdered milk

260 g powdered sugar

105 g Dutch process cocoa

1 t salt (original uses 2)
2 t corn starch

1/4 t cayenne (original uses 1/8)

Toast powdered milk at 275 for 12 mins or until edges are golden.

Let cool 10 mins.

In a food processor, blend milk.

Blend in cayenne and cinnamon if using; these are bigger granules.

Blend in sugar and cocoa to distribute evenly.

Heat water to 200.

In a tall mug, weigh out 40 g cocoa mix.

Pour 1-2 oz water and whisk until uniform.

Pour in 4-5 oz water.

Froth; this can make a mess if you're not careful.

If making several servings at once, combine and froth in a large bowl.

Alton Brown

Note:

Can double cayenne to 1/2 t and add 1 T cinnamon.

These are big particles; strain cocoa.

Gingerbread Brownies

1 C butter, melted
300 g brown sugar

2 eggs

2 T molasses

1 t vanilla

312 g flour

1 T ground ginger

2 t cinnamon

1 t baking powder

1/2 t salt

Preheat oven to 350.

Line a 9x9 baking dish.

Combine butter and sugar.

Add eggs, molasses, and vanilla.

Separately, whisk together dry ingredients.

Stir into wets and bake 30 mins or until no longer jiggly.

iambaker

Milk Punch

16 earl grey tea bags

162 g sugar

2 C ruby port

1 C aged dark rum

1/2 C allspice dram

1/2 C freshly squeezed lemon juice

2 C cold whole milk

Heat 4 1/2 C water to 208°.

Steep tea 3 mins; do not wring out bags.

Dissolve sugar.

Add port, rum, dram, and juice.

Let cool 20 mins.

Pour tea into milk (do not pour milk into tea).

Let curdle 1 hour.
Strain several times, ending with a paper filter.

altonbrown