recipe_x_ingredient.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from,ingredient.id,ingredient.ts,ingredient.value
206,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",206,"2017-11-07 04:30:43","4 tablespoons Tamarind-Date Chutney (see page 258 of the cookbook)"
208,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",208,"2017-11-07 04:30:43","1 cup gram flour (besan)"
209,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",209,"2017-11-07 04:30:43","1/4 teaspoon deggi mirch"
212,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",212,"2017-11-07 04:30:43","1 cup water"
213,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",213,"2017-11-07 04:30:43","8 ounces fresh baby spinach leaves"
214,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",214,"2017-11-07 04:30:43","6 cups canola oil, for deep-frying"
215,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",215,"2017-11-07 04:30:43","1/2 teaspoon Toasted Cumin Powder (see page 23 of the cookbook)"
216,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",216,"2017-11-07 04:30:43","1/2 teaspoon black salt"
217,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",217,"2017-11-07 04:30:43","1/2 cup finely chopped red onion"
218,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",218,"2017-11-07 04:30:43","2 medium tomatoes, center pulp and seeds removed, finely chopped (1/2 cup)"
219,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",219,"2017-11-07 04:30:43","1/4 cup chopped fresh cilantro"
225,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",187,"2017-11-07 04:30:38","1 teaspoon finely chopped fresh Thai green chili"
227,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",189,"2017-11-07 04:30:38","1/2 teaspoon ground turmeric"
220,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",220,"2017-11-07 04:30:53","1 1/2 pounds medium cremini mushrooms"
221,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",221,"2017-11-07 04:30:53","1/4 cup canola oil"
222,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",222,"2017-11-07 04:30:53","1 teaspoon cumin seeds"
223,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",223,"2017-11-07 04:30:53","1 cup finely chopped yellow onion"
224,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",224,"2017-11-07 04:30:53","1 tablespoon finely chopped fresh ginger"
226,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",226,"2017-11-07 04:30:53","2 cups finely chopped tomatoes"
228,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",228,"2017-11-07 04:30:53","1 teaspoon deggi mirch"
229,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",229,"2017-11-07 04:30:53","1 1/2 teaspoons salt"
230,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",230,"2017-11-07 04:30:53","2 bunches green onions, white and green parts, finely chopped"
231,11,"2017-11-07 04:30:53","Indian Spiced Sautéed Mushrooms and Green Onions","This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",231,"2017-11-07 04:30:53","1 tablespoon fresh lemon juice"
232,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",232,"2017-11-07 04:30:59","1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan"
233,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",233,"2017-11-07 04:30:59","2 cups sugar"
234,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",234,"2017-11-07 04:30:59","2 teaspoons pure vanilla extract"
235,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",235,"2017-11-07 04:30:59","4 large eggs"
236,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",236,"2017-11-07 04:30:59","3 cups all-purpose flour"
237,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",237,"2017-11-07 04:30:59","2 teaspoons baking powder"
238,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",238,"2017-11-07 04:30:59","1 1/4 teaspoons ground mace"
239,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",239,"2017-11-07 04:30:59","1/4 teaspoon fine sea salt"
240,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",240,"2017-11-07 04:30:59","1 3/4 cups whole milk"
241,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",241,"2017-11-07 04:30:59","2 cups confectioners’ sugar"
242,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",242,"2017-11-07 04:30:59","1/4 cup whole milk, at room temperature, plus more as needed"
243,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",243,"2017-11-07 04:30:59","2 teaspoons matcha green tea powder"
244,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",244,"2017-11-07 04:30:59","1 teaspoon freshly squeezed lemon juice"
245,12,"2017-11-07 04:30:59","Doughnut Cake with Matcha Glaze","This Doughnut Cake with Matcha Glaze from Melissa Ben-Ishay is a rich but tender confection, with plenty of butter and vanilla, plus fragrant mace (the lacy outer covering of the nutmeg seed). Topped with a creamy matcha green tea glaze with a little tang from lemon juice, it makes a perfect nibble with a pot of tea. You can make this recipe in whatever pans you prefer (donut pans, cupcake pans, two 8-inch round pans), so no specific bake time is given, but if you start checking at 25 minutes, you’ll look for the cake to feel springy under your fingertip; when it does, it’s done. For more delicious desserts from Melissa, try her Vanilla Cupcakes with Peanut Butter and Jelly recipe and her Chocolate Chip Pancake Ice Cream Sandwiches recipe. And for more green tea goodies, get our Matcha Hong Kong Egg Waffles recipe, and our Raspberry Matcha Muffins recipe.","Total: 1 hr","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",245,"2017-11-07 04:30:59","1/2 teaspoon pure vanilla extract"
246,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",232,"2017-11-07 04:30:59","1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan"
247,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",233,"2017-11-07 04:30:59","2 cups sugar"
248,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",234,"2017-11-07 04:30:59","2 teaspoons pure vanilla extract"
249,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",235,"2017-11-07 04:30:59","4 large eggs"
250,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",236,"2017-11-07 04:30:59","3 cups all-purpose flour"
251,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",237,"2017-11-07 04:30:59","2 teaspoons baking powder"
252,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",252,"2017-11-07 04:31:08","1/4 teaspoon sea salt"
253,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",253,"2017-11-07 04:31:08","1 3/4 cups whole milk (or buttermilk; let the cup overflow a bit)"
254,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",254,"2017-11-07 04:31:08","1 1/2 cups store-bought grape jelly"
255,13,"2017-11-07 04:31:08","Vanilla Cupcakes with Peanut Butter and Jelly","These Vanilla Cupcakes with Peanut Butter and Jelly from Melissa Ben-Ishay transform classic PB&J into a portable dessert. The sweet vanilla cake is filled with grape jelly (but you can certainly use your favorite flavor; just be sure to buy a high-quality brand). The frosting is simply smooth, creamy peanut butter piped on top—so again, be sure to buy a great-tasting brand, preferably natural, but not too runny at room temperature. Check out Melissa’s Chocolate Chip Pancake Ice Cream Sandwiches recipe and her Doughnut Cake with Matcha Glaze recipe too. For more PB&J desserts, get our Peanut Butter and Jelly Fritters recipe, and our Peanut Butter and Jelly Bars recipe.","Total: 1 hr, plus cooling time","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",255,"2017-11-07 04:31:08","1 16-ounce jar smooth peanut butter, preferably natural, at room temperature"
256,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",256,"2017-11-07 04:31:14","8 tablespoons (1 stick) unsalted butter, plus more for greasing the pan"
257,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",257,"2017-11-07 04:31:14","1 cup sugar"
258,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",258,"2017-11-07 04:31:14","1 teaspoon pure vanilla extract"
259,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",259,"2017-11-07 04:31:14","2 large eggs"
260,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",260,"2017-11-07 04:31:14","1 1/2 cups all-purpose flour"
261,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",261,"2017-11-07 04:31:14","1 teaspoon baking powder"
262,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",262,"2017-11-07 04:31:14","pinch of fine sea salt"
263,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",263,"2017-11-07 04:31:14","3/4 cup whole milk (or buttermilk)"
264,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",264,"2017-11-07 04:31:14","3 tablespoons maple syrup (optional)"
265,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",265,"2017-11-07 04:31:14","2 boxes store-bought pancake mix (plus required ingredients)"
266,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",266,"2017-11-07 04:31:14","semisweet or milk chocolate chips"
267,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",267,"2017-11-07 04:31:14","1 recipe Pancake Cake"
268,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",268,"2017-11-07 04:31:14","store-bought super-premium ice cream in chocolate, vanilla, or flavor of your choice"
269,14,"2017-11-07 04:31:14","Chocolate Chip Pancake Ice Cream Sandwiches","You’ve had chocolate chip cookie ice cream sandwiches before, so you have some idea of how delicious these will be. But Melissa Ben-Ishay’s inventive ice cream sandwiches use thick, soft rounds of chocolate chip pancake cake instead of cookies, which take these to another (ingenious) level. The fluffy, sweet cake tastes like a cross between a classic vanilla cake and beloved breakfast pancakes, with a touch of maple syrup mixed in to bridge the gap. Chocolate or vanilla ice cream tastes great, but try sandwiching other flavors too, and decorate with whatever you fancy. You could try making the pancake cake with blueberries or bananas instead of (or in addition to) chocolate chips as well. As the author points out, these are great for a party—you could set up a buffet with different ice cream flavors and toppings and let everyone make their own. You could also make this cake in a waffle iron for actual waffles with ice cream. See a couple more deliciously whimsical desserts from Melissa: her Doughnut Cake with Matcha Glaze recipe and her Vanilla Cupcakes with Peanut Butter and Jelly recipe. Can’t get enough ice cream sandwiches? Try our Snickerdoodle Ice Cream Sandwiches recipe, and our Chocolate Stout Ice Cream Sandwiches recipe too.","Total: 45 min, plus cooling time, then 10 min to assemble","Cakes By Melissa: Life Is What You Bake It by Melissa Ben-Ishay",269,"2017-11-07 04:31:14","hot fudge, maple syrup, rainbow sprinkles, or whatever toppings you like"
272,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",237,"2017-11-07 04:30:59","2 teaspoons baking powder"
271,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",260,"2017-11-07 04:31:14","1 1/2 cups all-purpose flour"
270,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",270,"2017-11-07 04:31:20","4 ounces semisweet chocolate, finely chopped"
273,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",273,"2017-11-07 04:31:20","1/4 cup Dutch-process cocoa powder"
274,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",274,"2017-11-07 04:31:20","1/2 teaspoon kosher salt"
275,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",275,"2017-11-07 04:31:20","1/2 cup (4 ounces) unsalted butter, at room temperature"
276,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",276,"2017-11-07 04:31:20","1 1/4 cups firmly packed golden brown sugar"
277,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",277,"2017-11-07 04:31:20","1 teaspoon vanilla extract"
278,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",278,"2017-11-07 04:31:20","2 eggs"
279,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",279,"2017-11-07 04:31:20","1 tablespoon red gel food coloring"
280,15,"2017-11-07 04:31:20","Red Velvet Crackle Cookies","With their snowy coating of confectioner’s sugar and rich red velvet showing through the cracks, these red velvet crackle cookies are perfect for the holidays. The key to getting the stunning wintry effect is to coat the balls of dough in a lot of powdered sugar before gently flattening and baking them. The flavor of these tender brown sugar and butter heavy cookies is nice and chocolatey from Dutch processed cocoa and melted semisweet chocolate too. For two more beautiful holiday cookies, see Elisabet der Nederlanden’s Hot Chocolate Cookies with Aleppo Pepper recipe, and her Red and Green Icebox Pinwheel Cookies recipe. And for another colorful confection, try our Red Velvet Cake recipe.","Total: 2 hr (including 1 hour to chill dough)","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",280,"2017-11-07 04:31:20","1/2 cup confectioners’ sugar"
284,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",163,"2017-11-07 04:30:23","1 teaspoon kosher salt"
288,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",278,"2017-11-07 04:31:20","2 eggs"
281,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",281,"2017-11-07 04:31:30","1 3/4 cups all-purpose flour"
282,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",282,"2017-11-07 04:31:30","2/3 cup natural cocoa powder"
283,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",283,"2017-11-07 04:31:30","1 1/2 teaspoons baking soda"
285,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",285,"2017-11-07 04:31:30","3/4 cup plus 2 tablespoons (7 ounces) unsalted butter, at room temperature"
286,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",286,"2017-11-07 04:31:30","1 cup firmly packed golden brown sugar"
287,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",287,"2017-11-07 04:31:30","3/4 cup granulated sugar"
289,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",289,"2017-11-07 04:31:30","2 teaspoons vanilla extract"
290,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",290,"2017-11-07 04:31:30","4 ounces bittersweet chocolate, finely chopped"
291,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",291,"2017-11-07 04:31:30","40 standard-size marshmallows"
292,16,"2017-11-07 04:31:30","Hot Chocolate Cookies with Aleppo Pepper","These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You can store them for up to 2 days, but in that case, wait until just before serving before topping them with marshmallows, popping them under the broiler, and finishing them with the pepper. Scooping out the dough with a 1-tablespoon cookie-dough or ice-cream scoop not only ensures uniform cookies, but keeps your hands clean. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe. Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.","Total: 1 hr","Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",292,"2017-11-07 04:31:30","crushed Aleppo pepper, for sprinkling"
293,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",236,"2017-11-07 04:30:59","3 cups all-purpose flour"
294,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",261,"2017-11-07 04:31:14","1 teaspoon baking powder"
295,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",274,"2017-11-07 04:31:20","1/2 teaspoon kosher salt"
299,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",277,"2017-11-07 04:31:20","1 teaspoon vanilla extract"
298,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",278,"2017-11-07 04:31:20","2 eggs"
296,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",296,"2017-11-07 04:31:33","1 cup (8 ounces) unsalted butter, at room temperature"
297,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",297,"2017-11-07 04:31:33","1 1/4 cups granulated sugar"
300,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",300,"2017-11-07 04:31:33","Red and green gel food coloring"
301,17,"2017-11-07 04:31:33","Red and Green Icebox Pinwheel Cookies","These gorgeous icebox pinwheel cookies look like edible Christmas ornaments and would be a perfect choice for a holiday cookie platter, or giving as gifts, if you can bear to part with them. If at all possible, use a kitchen scale to measure out perfectly equal portions of the dough before coloring them. The intensity of your red and green dough will depend on how much food coloring you use and what kind. Here, Elisabet der Nederlanden used 1/8 teaspoon green gel food coloring and 1/4 teaspoon red gel food coloring to achieve vibrant results. She also has fantastic recipes for Red Velvet Crackle Cookies and Hot Chocolate Cookies with Aleppo Pepper. For more graphically appealing baked goods, try our Checkerboard Cookies recipe, and our Linzer Sablés recipe.",,"Hoiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden",301,"2017-11-07 04:31:33","Red or green coarse decorating sugar, for decorating"
307,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",93,"2017-11-07 04:30:20","1 1/2 teaspoons kosher salt"
302,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",302,"2017-11-07 04:31:41","2 medium sweet potatoes (about 1 1/2 pounds), scrubbed clean"
303,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",303,"2017-11-07 04:31:41","1/3 cup finely chopped Chinese sausage"
304,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",304,"2017-11-07 04:31:41","2 scallions, white and green parts finely chopped (about 1/4 cup)"
305,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",305,"2017-11-07 04:31:41","2 tablespoons unsalted butter, melted"
306,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",306,"2017-11-07 04:31:41","1 tablespoon Homemade Red Curry Paste or jarred Thai red curry paste (we like Roland brand)"
308,18,"2017-11-07 04:31:41","Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli","These sweet potato fritters from the Myers + Chang cookbook are incredible. The creamy roasted sweet potato cakes are enriched with a little butter, punched up with spicy red curry paste, and studded with bits of sweet Chinese sausage and scallions, then breaded in panko, which makes them extra crispy when fried. Already addictive on their own, the Sriracha Aioli accompanying them will ensure you can’t stop dipping until they’re gone. If you can’t find the Chinese sausage (lap cheong), you can substitute chopped bacon, chorizo, or ham, or just leave out the meat for a veggie version. And although regular sweet potatoes or yams work beautifully here, if you can find extra-sweet, purple-skinned Japanese sweet potatoes, the authors recommend using those. For a couple more stunning Myers + Chang creations, get their Braised Short Rib Dumplings with Sichuan Chili Oil recipe, and their Beef and Chinese Broccoli Chow Fun recipe. For more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe, and our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.","Total: 1 hr 48 min (includes roasting and cooling time)","Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz",308,"2017-11-07 04:31:41","1 large egg"