Creamy One Pot Pasta

 with Zucchini

The ideal summer weeknight supper is this creamy pasta with jammy zucchini, which is ready in 30 minutes.

Ingredients :

• 1/4 cup olive oil

• 4 large or 5 medium zucchini, grated coarsely, should weigh 2 pounds

• split into 2 1/2 teaspoons, plus additional salt to taste

• freshly ground black pepper, plus additional amounts as desired.

• 3 1/4 cups water

• 1 pound dry rigatoni or penne pasta

• 6 ounces cream cheese, softened

• 1 lemon, juiced and zesting (about 2 tablespoons juice)

• 1/4 cup chopped toasted walnuts

STEPS :

     1. Cook the zucchini : 

Oil should be heated to a medium-high temperature in a sizable Dutch oven or saucepan with a sturdy bottom. Season the zucchini with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer, stirring periodically, for 10 to 12 minutes, or until the zucchini expels moisture, the liquid cooks out, and the zucchini caramelizes into a jam-like, spreadable consistency.

Reduce the heat to medium if you observe any browning at the bottom of your pot. When the zucchini is jammy, transfer it to a medium bowl and set aside.

     2. Cook the pasta : 

Add 3 1/4 cups water to the same pot (don't worry about scraping off any browned parts or pieces of zucchini that may have remained in the pot) and bring to a boil over high heat. Season the remaining 1 1/2 tablespoons salt into the water.

When the water is boiling, add the pasta and cream cheese and lower to medium-high heat. To distribute the cream cheese, break it up with the back of a wooden spoon. It's fine if the spaghetti isn't entirely submerged. 11 to 13 minutes, tossing regularly, until the pasta is al dente and the liquid is reduced and creamy. If all of the moisture has evaporated and the pasta remains uncooked, add a splash of water.

     3. Add the zucchini back in : 

Cook for 2 minutes, or until the zucchini, lemon zest, and lemon juice are warmed through. If necessary, add a splash of water to make a thin, glossy sauce. Whenever desired, season with salt and pepper. Divide among dishes and garnish with toasted walnuts. Serve.

Though it's best eaten right away, leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or in a saucepan with a splash of water.

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 Easy Whipped Ricotta Toast

Whipping ricotta transforms it into something airier, creamier, and ideal for smearing on a thick slice of bread. With a drizzle of lemony, thyme-y honey on top, you'll be enchanted!

Ingredients :

• 10 (1/2-inch) slices crusty sourdough bread 

• 2 tbsp extra virgin olive oil, plus additional for bread

• 1 1/2 teaspoons kosher salt

• Freshly ground black pepper

• 15 ounces whole milk ricotta

• Finely grated zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 1/3 cup honey

• 1 teaspoon fresh thyme leaves

• Flaky sea salt, for serving (optional)

STEPS :

     1. Preheat the oven to 425°F.

     2. Toast the bread : 

Arrange the bread on a large baking sheet. Lightly brush both sides with olive oil. Season the tops with 1 teaspoon salt and a few black pepper grinds. Bake for 10 minutes, or until the tops are golden and toasted. It is not necessary to flip them halfway through.

     3. Make the whipped ricotta : 

Meanwhile, combine the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper in a food processor. 1 minute, or until the ricotta is very creamy and frothy. Using a rubber spatula, scrape the sides and bottom of the bowl and process for 30 seconds more.

     4. Make the lemon-thyme honey : 

In a small mixing dish, combine the honey, lemon juice, and thyme.

     5. Assemble the toast : 

Place some ricotta and generously drizzle with lemon-thyme honey on the toasts. It's fine if they are still warm. Top with flaky sea salt, if preferred.

     6. Add toppings (optional) : 

Try other toppings or eat the whipped ricotta toast as is (loads of suggestions in the headnotes above). If you have a favorite topping, let us know in the comments!

Refrigerate the whipped ricotta in an airtight container for up to 5 days. Refrigerate leftover lemon-thyme honey for up to 1 week.

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 Chicken Carbonara

Creamy pasta without the use of cream? It is feasible! The lovely, creamy sauce in this chicken carbonara is made with eggs, Parmesan, and pasta cooking water.

Ingredients :

• Divided into 1 tablespoon and 1 teaspoon of kosher salt

• 2 large eggs, at room temperature

• Fresh Pecorino or Parmesan cheese, with an additional 1/2 cup for serving.

• Freshly ground black pepper, divided into 1 1/2 teaspoons

• 2 tablespoons olive oil

• 5 ounces (150g) of cubed pancetta, bacon, or guanciale

• 2 cloves garlic, thinly sliced

• 1 pound of boneless, skinless, and fat-trimmed chicken breast, cut into 1/2-inch pieces.

• 1/2 pound dry spaghetti

STEPS :

     1. Get the water boiling :

Bring a big saucepan of water (approximately 3 quarts) and 1 tablespoon salt to a boil over high heat. While you wait for the water to come to a boil, proceed to the next stages.

     2. Prepare the egg mixture :

In a small mixing dish, combine the eggs, Parmesan, and 1 teaspoon black pepper. Put it aside for now.

     3. Brown the bacon, sauté the garlic, then cook the chicken :

Melt the butter in a sizable frying skillet over medium heat. When the pan is hot, add 1 tablespoon olive oil and the bacon. Sauté, turning frequently, for 8 minutes, or until the bacon is crispy and browned. Cook for an additional 2 minutes, stirring frequently, after adding the garlic.

Move the bacon and garlic to a medium mixing bowl, reserving about 2 tablespoons of the bacon grease in the pan. Is there not enough grease? 1 tablespoon olive oil is left over.

Heat the chicken in a pan over medium heat. Add the remaining 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Sauté the chicken for 6 to 8 minutes, or until golden brown all over and cooked through.

Combine the chicken, bacon, and garlic in a mixing bowl. Don't wash the pan after removing it from the heat. You'll toss in the carbonara.

     4. Meanwhile, cook the spaghetti :

Add the spaghetti as soon as the water begins to boil. Cook till al dente; for me, that's usually 2 minutes less than the package time. When the spaghetti is finished cooking, reserve 1 cup of the cooking water. The spaghetti should then be drained into a colander in the sink.

     5. Toss the carbonara :

Transfer the drained spaghetti to the frying pan while it is still hot. Incorporate 2 tablespoons of hot cooking water into the egg mixture. Then, over the pasta, pour the egg mixture. Toss and coat with tongs. As needed, add more hot cooking water to make a glossy, creamy, and smooth sauce that coats the spaghetti. You might end up using the whole cup!

     6. Serve :

Toss in the chicken and bacon to blend. If desired, serve warm with freshly grated Parmesan.

 Oatmeal Banana Cookies

Soft and puffy oatmeal cookies are made with ripe bananas. Add chocolate chips and a pinch of cinnamon for a delicious dessert that goes well with milk, coffee, or even for breakfast.

Ingredients :

• 1 cup (135g) all-purpose flour

• 1/2 cup rolled or quick oats (78g)

• 1 tablespoon (15g) cornstarch

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 1/8 teaspoon salt

• 1 small overripe banana (enough for 1/4 cup mashed)

• 1/2 cup (117g) unsalted butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup (100g) brown sugar, firmly packed

• 1/4 cup (55g) granulated sugar

• 1/2 cup (75g) walnuts, chopped

• 1/2 cup (75g) chocolate chips

STEPS :

     1. Preheat the oven :

Place a rack in the center of the oven and heat it to 350 degrees. Two parchment-lined baking sheets should be set aside.

     2. Mix the dry ingredients :

Combine the all-purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt in a small mixing dish.

     3. Mash the banana, then add the butter, sugars, and egg :

Mash the overripe banana until it is a puree in a medium basin. You'll need roughly 1/4 cup.

Stir in the melted butter. Stir in the brown and white sugars to the banana mixture. The egg and vanilla extract are then added.

     4. Finish the dough :

The dry ingredients should be incorporated after the wet ones. Mix in the walnuts and chocolate chips until fully combined.

Your dough could be dry or wet. It is frequently determined by the brand and type of oats used. Let your dough to rest for 20-30 minutes if it is wet so the oats can absorb some of the liquid. Fold in a couple more tablespoons of flour if it's still too loose to scoop.

     5. Scoop and bake :

Scoop out dough (approximately 2 tablespoons per cookie) onto the lined baking pan, spacing them 2 inches apart because they will spread somewhat when baking.

For 10-12 minutes, bake the cookies. On the middle rack of the oven, I bake one sheet of 6-8 cookies at a time in batches. If you're baking two sheets at once, rotate them halfway through from top to bottom and back to front.

After the cookies have spread out, are golden brown, dry to the touch on top, and crispy around the edges, they are done. If you gently press one down, it should still be soft but not wet. When they cool, the cookies harden.

     6. Cool :

After the cookies are done baking, use a thin metal spatula to transfer them to a wire rack to cool.

With milk, serve the cookies.

     7. Store :

After baking, refrigerate the cookies in an airtight jar at room temperature for 1 week.

Or, do what I do and freeze half of them in zip-top bags for up to 2 months. When ready to eat, microwave the cookie for 30-60 seconds, or until soft.

 Strawberry Almond Oat Smoothie

Strawberry Almond Oat Smoothies are hearty, sweetened with almond extract, and ready in minutes. It's the ideal quick and easy breakfast to get your day started.

Ingredients :

• 1/2 cup uncooked old-fashioned rolled oats

• 2 cups frozen strawberries

• 1 cup unsweetened yogurt (regular or Greek, any fat percentage)

• 1 cup of vanilla almond milk without sugar (or milk of your choice)

• 1/2 medium banana, fresh or frozen, sliced

• 1/4 teaspoon pure almond extract

• 1 to 2 teaspoons honey, optional

STEPS :

     1. Combine the ingredients :

Oats, strawberries, yogurt, almond milk, banana, and almond flavour should all be combined in a blender.

     2. Puree the smoothie :

Puree the ingredients on low speed at first. Increase the speed of the blender to high and continue to puree until smooth. Serve immediately.

 Chocolate Macarons

Chocolate French Macarons are naturally gluten-free, visually appealing, and wonderful to eat. The delicious and easy dark chocolate ganache filling elevates these to holiday cookie tray status!

Ingredients :

For the ganache filling

• 1/2 cup heavy cream

• 3/4 cup dark chocolate chips

For the macaron shells

• 1 1/4 cups (100g) blanched almond meal

• 3/4 cup (80g) powdered sugar

• 1 tablespoon cocoa powder

• Distilled white vinegar, for cleaning the bowl

• 2 or 3 large (80g) room temperature egg whites

• 1/4 teaspoon cream of tartar

• 1/3 cup (80g) sugar

Special Equipment

• 1 (12 to 18-inch) pastry bag

• Small round #12 Wilton tip

STEPS :

     1. Heat the cream :

Pour the heavy cream into a small pot. Cook for 5 minutes over medium-high heat. Remove from the heat as soon as it reaches a mild boil.

     2. Whisk in the chocolate :

A medium heatproof bowl should now contain the chocolate chunks. Pour the heated cream over the chocolate and set aside for 1 minute. Whisk until completely blended and smooth. Put aside while you prepare the shells. Do not place in the refrigerator!

     3. Sift the dry ingredients :

Over a big bowl, place a sifter or fine mesh sieve. Sift the almond meal, powdered sugar, and cocoa powder into the bowl using a sifter or sieve. Remove any large chunks of almond meal. Put aside the dry ingredients.

     4. Wipe out your mixing bowl :

Wipe off the inside of a 4- or 5-quart mixing bowl with a damp paper towel dipped in vinegar. A glass or metal bowl would be ideal!

     5. Make the meringue :

Add the egg whites to the mixing bowl and whisk for 1 to 2 minutes on medium-low speed with a stand mixer or handheld mixer, until the egg whites are frothy but not holding their shape.

For this stage, I use a Kitchen Aid mixer on speed 3. It will take a little longer if you use an electric handheld mixer set on medium. Follow the visual prompts for completion.

Whisk for 3 minutes after adding the cream of tartar. The egg whites will have gained a little volume, seem dull, and will no longer keep their shape at this time.

While the mixer is still running, slowly drizzle in the sugar, 1 tablespoon at a time. When all of the sugar has been added, increase the speed to medium and whisk for about 2 minutes. The volume of the egg whites will have increased, they will be white, and they will appear thick. For this stage, I use a Kitchen Aid mixer on speed 4.

Continue to whisk for 3 minutes, or until the mixture becomes glossy and begins to pull away from the edges of the bowl. There will be some ridges in the center near the whisk, suggesting that it is ready.

     6. Check for stiff peaks :

Stop the mixer, remove the whisk from the egg whites, and flip it upside down. It should have a stiff meringue peak that bends slightly at the very tip but does not slide off the whisk.

If the peak curls or falls over, whisk the meringue for another 1 to 2 minutes. If the meringue becomes lumpy or curdled, the egg whites have been overwhipped, and you must begin again.

     7. Fold in the dry ingredients :

One-third of the dry ingredients should be added to the meringue. Fold them together carefully with a rubber spatula. Repeat with the remaining dry ingredients, one-third at a time, until completely blended.

     8. Scrape the batter :

Scrape the batter against and along the edges of the bowl with a rubber spatula to remove some of the air. Repeat 5 or 6 times. It is critical to remove some of the air from the batter since too much air may cause the shells to break while baking.

     9. Test the batter :

Pick up some batter with a rubber spatula and drizzle it over the batter in the bowl. It should run down the drain like honey.

Make a figure eight with it over the batter. After 10 to 20 seconds, the figure 8 should begin to sink back into the batter but not completely disappear.

If the batter fails the figure 8 test, fold it twice with a rubber spatula, then check it again, and repeat until it passes!

     10. Pipe the shells :

Invert two big baking sheets and line the bottom (which is now the top!) with a silicone baking mat or parchment paper. Put them aside.

Fit a 12- to 18-inch pastry bag with a small round pastry tip—I use a Wilton small #12 round tip.

Scrape the batter into the piping bag using a rubber spatula. Twist the pastry bag's top so that the batter doesn't slip out while you're holding it.

To help secure the parchment, pipe a small dot of batter in each corner of the baking sheet.

Pipe 1- to 1 1/2-inch rounds 2 inches apart from each other on the prepared baking sheets. For evenly proportioned and precisely round shells, the pastry tip should point directly down, not at an angle. If the piping has left a pointed tip on the tops, smooth them out gently with an offset spatula or the back of a tiny spoon. You'll receive 30 to 32 rounds, enough for 15 or 16 macarons.

     11. Remove more air bubbles :

Take a firm grip on the sides of the baking sheet and tap it hard against the counter. Small air bubbles may form and pop on the surface of the shells. If desired, pop them with the sharp pointy end of a toothpick. Rotate the baking sheet as required to evenly tap all sides.

     12. Rest the shells :

Let 30 to 40 minutes for the shells to rest. If your home is humid, it could take up to an hour. When the shells appear matte and you can touch them without them clinging to your finger or leaving a mark, they are ready to bake.

     13. Bake the shells :

Preheat the oven to 300°F with the oven rack in the center.

Bake the shells for 13 minutes, one baking sheet at a time. As the timer goes off, open the oven door cautiously and delicately touch the top of a shell. The top of the shell should not shift from where it contacts the pan at the foot. Bake for 1 minute more if it shifts slightly.

     14. Cool the shells :

Set the baking sheet on a wire cooling rack to cool. Let the shells to completely cool before removing them from the mat. Try not to lift them with a spatula or other utensil, especially if they are stuck.

Once completely cool, carefully peel the baking mat or parchment paper away from the shells with your hands. The shells should readily peel off if they are totally cool.

     15. Pair the shells :

Pair up similar-sized shells and place them on your counter. The chocolate ganache will be filled into each pair.

     16. Fill with the chocolate ganache :

Insert a round #12 Wilton tip into a small piping bag. Scrape the chocolate ganache into the pastry bag with a rubber spatula. Twist the pastry bag's top so that the ganache doesn't leak out while you're holding it.

Pipe a ganache dollop the size of a tablespoon onto one of the paired shells. Cover it with its corresponding shell. Repeat with the remaining macarons.

     17. Mature the macaron shells :

Place the macarons in an airtight container and refrigerate for at least 12 hours to soften for the best texture. This is referred to as maturing.

 Chocolate Swiss Roll Cake

To make the ultimate chocolate swiss roll, fill this chocolate sponge cake with whipped cream and cover it with a thin layer of ganache. All of your childhood fantasies have undoubtedly come true.

Ingredients :

For the chocolate sponge cake

• 3/4 cup (100g) cake flour

• 1/2 cup (56g) cocoa powder

• 3 1/2 tablespoons (26g) cornstarch

• 3/4 cups (170g) granulated sugar

• 6 large eggs, room temperature

• 1/2 teaspoon (3g) kosher salt

• 4 tablespoons (58g) melted unsalted butter

• 1 teaspoon vanilla extract

• 2 tablespoons cocoa powder

For the stabilized whipped cream

• 1 1/2 tablespoons cold water

• 1 teaspoon plain gelatin powder

• 1 1/2 cups heavy cream

• 1/2 cup (50g) powdered sugar

• 1 teaspoon vanilla extract

For the chocolate ganache

• 1 cup (170g) semi-sweet chocolate chips

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract, optional

STEPS :

     1. Sift the dry ingredients :

Sift the cake flour, cocoa powder, and cornstarch three times into a large mixing bowl. Set aside the dry ingredients.

     2. Warm sugar in the oven while it preheats :

Line a half-sheet pan with parchment paper, then sprinkle the sugar evenly over the paper.

Preheat the oven to 350°F. Preheat the oven to 400 degrees Fahrenheit. At step 4, you'll place the sugar in the oven while it preheats and remove it when it's warm to the touch.

     3. With a stand mixer, whisk the eggs as follows :

While the sugar is warming, lightly beat the eggs in a stand mixer fitted with the whisk attachment on low speed for 30 to 45 seconds, or until they look frothy with little bubbles.

     4. Eggs with sugar added :

The sugar should be warm to the touch by now. The warm sugar and salt should be added to the eggs as the mixer is still running after removing the pan from the oven and holding the parchment paper by the sides.

Increase the mixer speed to medium-high once all of the sugar has been added to the eggs. Beat the mixture for 8 minutes, or until it is lemon-yellow and very thick.

     5. Prepare the sheet pan :

Spray the chilled half-sheet jelly roll pan gently with baking spray while the eggs are beating (be sure to not spray the sides). Line the sheet pan with the parchment paper that was used to hold the sugar (or a new one).

     6. Sift in the dry ingredients and add the butter and vanilla :

Remove the bowl from the stand mixer once the eggs have completed whipping and sift the dry ingredients into the mixer bowl with the eggs.

Fold the flour into the eggs gradually using a large rubber spatula. In order to incorporate the flour into the eggs, scrape the sides of the bowl first, then move in toward the center. The egg mixture should be lifted over the flour. Continue gradually, being careful not to deflate the eggs too much, until no flour streaks remain.

When most of the flour has been incorporated, add the melted butter and vanilla extract. After folding in the flour and butter, the mixture will go from voluminous to deflated, but it will still look thick and shiny.

     7. Pour batter into prepared sheet and bake :

Spoon the batter onto the prepared baking sheet. Spread and level the batter in the pan with an offset spatula. Expel any huge bubbles by gently tapping the pan against the countertop three or four times. For 10 to 12 minutes, bake the cake. When you gently press on the center of the cake, it will have doubled in size and will feel spongy.

     8. Sift cocoa powder over a tea towel :

Sift the cocoa powder over a clean tea towel to lightly dust it.

     9. Flip cake out onto tea towel :

Remove the pan from the oven once the cake has done baking. Remove the cake from the pan with a knife and immediately flip it onto the cocoa-dusted towel. When you flip the cake out, less cocoa will spray everywhere if the pan is kept in a low position.

     10. Roll the cake and cool on rack :

While the cake is still hot, roll it into a tube form, beginning with the long edge. There is no requirement to remove the parchment paper. Let the cake to cool for 45 minutes in this shape on a cooling rack.

     11. Combine water and gelatin to make stabilized whipped cream :

Prepare the stabilized whipped cream near the conclusion of the chilling time. Combine the cold water and powdered gelatin in a 1-cup microwave-safe bowl.

Microwave the mixture for 15-20 seconds on high power. Remove the mixture from the microwave when it begins to bubble and let it to cool but not firm up. The gelatin will have dissolved and the mixture will be sloppy.

     12. Whip the heavy cream :

In a mixing basin, combine the heavy cream. Make use of an electric hand mixer with the whisk attachment. Set it to medium speed for 2 minutes, or until the beater leaves ribbons of cream behind.

     13. Add in the gelatin, powdered sugar, and vanilla :

Lower the mixer speed to low and carefully trickle in the gelatin. When all of the gelatin has been added, combine it with the powdered sugar and vanilla extract. Stop the mixer, then scrape the bowl's sides.

     14. Finish the whipped cream :

Continue mixing again, this time on medium-high for 3 to 4 minutes, or until the whipped cream holds stiff peaks and stands straight up when the beaters are removed.

If the cake is still warm to the touch, place the cream in a closed container in the refrigerator until ready to fill the cake.

     15. Unroll the cake :

When the cake has completely cooled and is no longer warm to the touch, carefully unroll it and peel away the parchment paper.

     16. Spread whipped cream on cake and reroll the cake :

Give the cake a layer of whipped cream between 1/8 and 1/4 inch thick, leaving a 1-inch border on one of the short ends. Begin rolling the cake back into a tube from the cream-covered short end. Roll the tube tightly toward the other end using the towel.

     17. Wrap cake in plastic wrap and refrigerate :

Cover the tube tightly in plastic wrap. Twist the wrapping ends together to form a tight cylindrical shape. Let the chocolate swiss roll to set in the refrigerator for at least 2 hours.

     18. Prepare the chocolate ganache :

Prepare the chocolate ganache an hour before serving the Swiss roll. To make the ganache, fill a 1-quart microwave-safe bowl halfway with heavy cream. Microwave for 1 minute 30 seconds, or until it starts to steam. You may also make this in a stovetop pot. You only want it to warm up, not boil.

Add the chocolate chips and vanilla extract to the bowl and shimmy it slightly so that the cream covers all of the chips. Let the chocolate to soak for 3 to 4 minutes in the cream.

Mix together the cream and chocolate until smooth. If any chunks remain, microwave the ganache for 20 seconds before whisking again. Let the ganache to cool for 12 to 15 minutes at room temperature before serving.

     19. Unwrap and glaze the chocolate swiss roll :

Take the swiss roll from the refrigerator and discard the plastic wrap. Put the roll on a cooling rack placed on top of a sheet pan.

Pour the ganache over the top of the roll and cover it evenly using an offset spatula or the back of a spoon. To use up all of the ganache, scoop up the excess from the pan bottom and repeat the pouring instructions if you wish to double the ganache.

Move the cake to a tray and chill for 20 minutes, or until the ganache is slightly sticky to the touch.

     20. Serve :

Cut into slices and serve. Refrigerate leftovers covered and consume within 2 days.

 Pepperoni Pizza Penne Pasta

Consume Your Meal! Consider pepperoni pizza as spaghetti! Parents can add some extra spiciness to their bowls with a crispy breadcrumb topping, making it kid-friendly.

Ingredients :

For the pasta :

• 12 ounces penne pasta

• 1 cup marinara sauce, homemade or store-bought

• 1/2 teaspoon dried oregano

• 4 ounces mini pepperoni

• 8 ounces mini mozzarella balls

• Basil chopped, garnish

Spicy breadcrumb topper

• 2 tablespoons butter

• 1/2 cup breadcrumbs

• 1/4 teaspoon red pepper flakes

• Pinch salt and freshly ground black pepper

STEPS :

     1. Cook the pasta :

Cook penne pasta according to package directions in salted water.

     2. While the pasta cooks, make the spicy breadcrumb topper :

Melt the butter in a small skillet over low heat if you're making. Cook, stirring frequently, for 4 to 5 minutes, or until breadcrumbs are toasted and browned. As desired, season the food with salt and pepper.

     3. Assemble the pasta :

When the penne is done, drain it and return it to the heated pot. Combine the marinara sauce and oregano in a mixing bowl.

Remove from the heat and fold in the micro pepperoni and little mozzarella balls.

     4. Serve :

Sprinkle fresh basil and, if desired, spicy crispy breadcrumbs on top of the pepperoni pizza penne that has been divided into bowls.

 Tres Leches Cake

Tres leches is a rich, gently sweet cake made with sponge cake and three types of milk. This cake recipe is simple to make and improves after a day in the refrigerator.

Ingredients :

For the sponge cake :

• 1 tablespoon unsalted butter, melted, for coating the cake pan

• 3/4 cup + 1 tablespoon (178g) granulated sugar

• 6 large eggs, whites and yolks separated

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 1/2 cups (173g) of sifted cake flour

For the milk mixture :

• 1 1/2 cups whole milk

• 1 (12-ounce) can evaporated milk

• 1 can (14-ounce) sweetened condensed milk

• 1 tablespoon brandy, optional

• 1 teaspoon vanilla extract

For the whipped cream topping :

• 3 cups heavy cream

• 1/2 teaspoon vanilla extract

• 1 cup powdered sugar

• Ground cinnamon

STEPS :

     1. Preheat the oven to 400°F :

Preheat the oven to 350°F. Spread a thin layer of melted butter inside a 9x13x3-inch cake pan.

     2. Warm 1/2 cup of the sugar :

Put 1/2 cup of the granulated sugar in an oven-safe container and warm it in the oven until it heats up. When you whisk the egg yolks, the warm sugar adds volume.

     3. Whip the yolks :

Whip the egg yolks, warmed sugar, and vanilla extract together on medium-high speed with a hand or stand mixer until they have doubled in volume and are a very pale yellow color. No more than five minutes should be needed for this. Put aside the bowl.

     4. Whip the egg whites :

Whip the egg whites and salt in a separate, very clean bowl with clean beaters on medium-high speed until the whites are frothy.

When the egg whites are frothy, gradually add the remaining 1/4 cup + 1 tablespoon sugar. Continue beating for 4 1/2 minutes, or until the whites are firm and glossy. When the beaters are withdrawn from their surface, the whites should stand up with a peak that folds over just slightly.

     5. Make the batter :

Sift half of the cake flour into the basin containing the yolks, working quickly to prevent the eggs from collapsing. Fold the flour into the yolks carefully using a wide rubber spatula. After incorporating the flour, gently fold in half of the egg whites, being careful not to deflate the eggs. Repeat the procedure with the remaining egg whites and flour.

     6. Fill the pans :

Fill the prepared cake pan halfway with cake batter and spread evenly with an offset spatula. Tap the pan on the counter a number of times to remove any trapped air bubbles in the batter.

     7. Bake the cake :

Bake for 15 minutes, or until the top is golden brown and springs back rapidly when pushed with a fingertip. Let the cake to cool completely in the pan before transferring it to a deep, rimmed serving dish.

     8. Make the milk mixture :

Combine the three milks, the brandy (if using), and the vanilla essence in a large pitcher or basin. Whisk until well blended.

     9. Soak the cake :

Once the cake has cooled, poke little holes all over it using a toothpick or the tines of a fork. The milk mixture should be completely poured over the cake. Don't worry if it appears to be a lot; the cake will absorb almost all of the milk as it sits.

Refrigerate the cake for 3 hours or up to 24 hours, wrapped in plastic wrap.

     10. Whip the cream :

Whip the heavy cream in a large mixing bowl with an electric hand mixer on medium-high speed. Stop the mixer when the beaters begin to leave ribbons in the cream and then add the vanilla essence and powdered sugar.

Raise the speed to high and whip for 5 to 7 minutes, or until the cream is thick and keeps its shape when the beaters are removed.

     11. Finish the cake :

With an offset spatula, spread a uniform layer of whipped cream over the top of the cake. Add a good amount of ground cinnamon on top.

     12. Serve the cake :

Refrigerate the cake for up to three hours before serving. Cut the dough into 12 squares. Refrigerate for up to 3 days after preparation.

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 Homemade Sweetened Condensed Milk

Sweetened condensed milk can be created with components that you most likely already have on hand. It will take time to cook sweetened condensed milk, but once you taste it, you may never want to buy it in a can again.

Ingredients :

• 2 cups whole milk

• 1/4 teaspoon salt

• 1/2 to 3/4 cup sugar, depending on your taste (the full amount makes it quite sweet)

• 1 teaspoon vanilla extract

STEPS :

     1. Begin cooking the ingredients : 

In a medium heavy-bottomed pot, combine the milk, sugar, and salt. Increase the heat to medium-high. Once the sugar has completely dissolved, continue stirring the milk. Let the milk to come to a moderate boil.

     2. Lower the heat and simmer : 

Reduce the heat to maintain a simmer once the sugar has been dissolved. Don't whisk it once more (more whisking will create crystals on the sides of the pan). Let the milk to simmer but not boil. Reduce the heat immediately if you notice the milk foaming up to avoid scorching and spilling.

Simmer the milk, uncovered, until it has been reduced by half, stirring regularly to scrape the bottom of the pan. It can take between 30 and 45 minutes.

     3. Check the color and consistency : 

When the body of the condensed milk resembles maple syrup and the color deepens slightly, the condensed milk is ready. Mix in the vanilla extract. Take the pan off the heat. Pour the condensed milk through a wire strainer if it contains any solids or foam. Let to cool completely.

     4. Store :

Condensed milk that has cooled should be placed in a container with a secure lid and given a date. It will remain fresh for a month in the fridge.

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