Ingredients

Instructions

1. Preheat oven to 400 degrees. Line muffin tin or bread pan with parchment paper.
2. Make crumble. In a small bowl, whisk together flours, sugar, cinnamon, nutmeg, and sea salt.
3. Melt butter either by microwave or stove. Mix in maple syrup.
4. Add butter mixture to flour mixture and stir until crumble forms. Set aside.
5. Make muffins. Melt stick of butter by microwave or stove. Set aside to cool.
6. Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside.
7. Wash, dry, and dice rhubarb and strawberries in a uniform size. Set aside.
8. To the melted butter, whisk in egg, brown sugar, maple syrup, greek yogurt, and vanilla extract until well combined.
9. Add butter mixture into the flour mixture stirring until just combined. Batter will be thick. Fold in fruit and 3 tablespoons of the crumble.
10. Using a spring release scoop, evenly distribute batter in prepared tin or pan. Top with crumble carefully pressing into batter.
11. Bake mini muffins for 15 minutes, regular muffins for 20 minutes, or bread for about 35 minutes.
12. Allow to cool for at least 10 minutes before serving

Ingredients

Instructions

1. Preferment. In a small saucepan, heat milk until just warm, about 80-90 degrees. Milk should not simmer. Pour into a medium bowl (preferably glass to see rise) and stir in yeast until dissolved. Add the flour and stir together until evenly combined. Dough will be sticky. Cover and allow to rise for 2-3 hours or overnight in the fridge.
2. Dough. Measure out ingredients and set aside. In a stand mixer with the dough hook, add the preferment mixture to the bowl as well as the yeast. Mix together on low speed until evenly combined, about 1 minute, scraping down sides if necessary. Increase speed to medium and beat for another 3 minutes, slowly adding half the milk until incorporated. Reduce speed to low and add remaining milk, 5 cups of flour, sugar, salt, and butter. Mix until a loose shaggy dough forms, about 3 minutes. Allow dough to rest for 15 minutes. (A good rule of thumb, work the dough as little as possible. Overworking dough will result in a tough, glutenous, dense croissant. This same rule applies to biscuits, scones, and pie dough.) With the mixer speed on low, mix until dough is smooth and elastic. Dough should be neither sticky nor dry. Add remaining cup of flour 1/4 cup at a time until consistency is reached. You may not use all the flour. If your dough is too dry, add 1 tablespoon of milk at a time. For added visibility, transfer dough to a glass bowl and cover. Allow to rise in a cool place for 1 1/2 hours. Dough should double in size.
3. Transfer dough to a lightly floured surface or a Roul'Pat. Press dough out into a rectangle, 2 inches thick. Wrap in plastic and place in refrigerator for 4 hours.
4. Roll-in butter. About 3 hours into the chill, prepare the butter. Add butter to stand mixer fitted with paddle attachment and beat butter on medium until malleable, about 3 minutes. Wrap butter in plastic wrap and shape into a square, about 1 inch thick. Return to fridge to chill but not harden.
5. Remove dough and butter from fridge to begin laminating. Transfer dough to a lightly floured surface or a Roul'Pat. Roll out into a 28" x 12" rectangle. With the longest side of the rectangle facing you, add the butter square the the left side and evenly spread over 2/3 of the rectangle. Fold dough in thirds, first folding the right, non-buttered portion over. Then fold the left, buttered portion over that as you would fold a letter. This is considered a plaque. Press the seams together to seal the butter into the plaque.
6. Turn the plaque so that the long edge is facing you again. Roll out into a 28" x 12" rectangle. Fold dough into thirds once again and wrap in plastic wrap. Return dough to fridge to rest for 2 hours.
7. Finally, transfer dough to a lightly floured surface or a Roul'Pat. Again, roll out into a 28" x 12" rectangle. Fold into thirds. The dough should measure 9" x 12", and about 2" thick. Wrap again, but this time place into the freezer to chill for 1 hour. If making croissants the next morning, retire dough from freezer to fridge overnight. (Dough can be kept in freezer for up to one week. Thaw in fridge overnight before using.)
8. Remove dough from fridge to form, proof, and bake. Transfer dough to a lightly floured surface or a Roul'Pat. Roll out into a 32" x 12" rectangle, 3/8" thick. This takes some muscle. Using a pastry wheel, pizza cutter, or chef's knife, cut long triangles 4" wide at the base for croissants, or 6" x 4" rectangles for Pain au Chocolats.
9. Line a baking sheet with a Silpain or parchment paper. To shape croissants, begin with the base facing you and tightly roll towards the point. The point should sit underneath the croissant. You should have 6-7 ridges. To roll Pain au Chocolats, add a chocolate baton or dark chocolate chips in a row and roll tightly placing the seam underneath. Place on lined baking sheet, at least 2" apart on all sides. In a warm, draft-free room, allow pastries to rise for 2-3 hours, or until doubled in size. The cooler the kitchen, the longer the rise. Pastries should be somewhat firm yet puffy.
10. Egg wash. In a small bowl whisk together ingredients until pale yellow. Preheat oven to 425 degrees. Using a pastry brush, carefully paint the pastries being sure to cover all sides. Wipe any drippings off the Silpain. Allow the egg wash to dry slightly before baking. Place croissants in oven and immediately turn heat down to 400 degrees. Bake for 10 minutes. Rotate pan and continue to bake for another 6-10 minutes until deep golden. Remove from pan and cool on a wire rack. Serve warm.
11. Storage. Keep covered at room temperature once cooled for up to a day. Store up to one week in an airtight container in fridge. Reheat before serving in a 375 degree oven for 8 minutes.

Notes

Ingredients

Instructions

1. Make cake. Preheat oven to 425 degrees. Place bananas on a baking sheet and roast for about 20 minutes or until browned, flipping half way through. Set aside and allow to cool.
2. Reduce oven temperature to 350 degrees. Line the bottoms of the 9-inch pans with parchment paper. Set aside.
3. In a bowl, whisk together dry ingredients and set aside.
4. Using a food processor or high-powered blender, puree wet ingredients until evenly combined. Set aside.
5. Meanwhile, begin creaming together butter and sugar in a standing mixer on low speed for about 5 minutes. Scrape down sides, and add in eggs one at a time and continue mixing on low speed until evenly combined. Scrape down sides of bowl once again and mix until evenly combined.
6. Still on low speed, alternate adding the dry and wet mixtures starting with the dry. This should take about 1 minute.
7. Scrape down the sides one final time and mix the batter on medium-high speed for about 30 seconds to develop the structure of the batter.
8. Using a spring release scoop, evenly distribute the batter between the two pans.
9. Bake for 26-28 minutes or until top of cake is golden and center of cake springs back when touched. If making cupcakes, bake for about 22 minutes.
10. Allow to cool completely. Carefully run a knife around the edge of the cake pan. Remove from pan and continue cooling on a rack.
11. Make frosting. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.
12. Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix.
13. Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary. Add heavy cream one tablespoon at a time to reach desired consistency (optional).
14. Assembly. Remove parchment paper from bottoms of cake. Place bottom layer of cake on cake stand, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake by adding a thin layer of icing to lock in the crumbs. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake with an offset spatula. Using the back of a spoon, pull the icing in an arch to create effect. Continue to pull the icing in an arch around the top of the cake.
15. Garnish. Sprinkle shaved dark chocolate in the center of the cake, if desired.
16. Refrigerate for up to 4 days. Serve cake at room temperature.

Ingredients

Instructions

1. Make graham crackers. In a medium bowl, add the flours, salt, and cinnamon and whisk together.
2. Using a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and honey on medium-high speed until fluffy, about 5 minutes.
3. Slowly add the dry ingredients into the wet, and mix until evenly combined.
4. Split the dough and half. Using plastic wrap, wrap and flatten the dough and allow to rest in the fridge for at least 30 minutes.
5. Remove dough from fridge. Preheat oven to 350 degrees.
6. Between two sheets of wax paper, roll out the dough until about 1/4" thick. Cut to desired size using a scalloped roller or scalloped cookie cutter.
7. Place on a baking sheet lined with parchment paper or a Silpat. Using a toothpick, poke holes in the dough. Place baking sheet in freezer for about 5 minutes.
8. Bake for 10 to 12 minutes or until golden. Remove immediately from baking sheet and place on a cooling rack. Repeat with remaining dough.
9. Store in an airtight container for up to two weeks.
10. Make s'mores. Set out 4 graham crackers with two chunks of dark chocolate.
11. Roast two marshmallows over an open flame. (We use the gas stove in the winter.)
12. Squeeze marshmallows off stick in between the graham crackers and chocolate. Enjoy.