☆☆ Berry Boy Bait ☆☆☆☆

Now we all know that berries are an excellent bait for boys....

So it is not surprising that in 1954, a 15 year old made a buttery blueberry coffee cake and seeing the effect it had on boys, named it Blueberry Boy Bait. The cake recipe that Renny Powell from Chicago had submitted a  recipe to the Pillsbury $100,000 Recipe and Baking Contest, only won her second place in the youth division that year, but it has stood the test of time and has been in circulation ever since.

Mexican Carrot Cake

I love a traditional carrot cake with cinnamon and nutmeg and bits of walnut. It is rich and flavorful and probably one of  my all time favorite desserts. However from time to time I like to experiment with other recipes, specially when the list of ingredients lists an ingredient that I would have never imagined or considered otherwise.. Such was the case with this Mexican carrot cake.. The list of ingredients was short. It did not include any kind of flour. However "flour tortillas" were part of it and those were enough to arrest my curiosity. 

Passover Brownies

Come April and my search for chocolate-y recipes begin.  When two family birthdays are aligned a week apart, this tends to happen. No ?  My mother and my husband.... both big time foodies.. in particular chocolate lovers, celebrate their birthdays in April... so come April my search for everything chocolate-y peaks  and sometimes leads me to boxes of chocolates and sometimes to cookbooks full of chocolate-y treats.... like The Ultimate Brownie Book ..

I got the brownie book from library the other day and the Passover Brownies were the first ones that I tried from it. The recipe is flourless  and delivered the intense chocolate-y treat that it promised.. But I must warn you right away that these brownies are not fugdy. They are somewhat gooey... and if that is not your thing... then these might disappoint you a bit. At least my husband did not seem euphoric about them.. even though he found them difficult to resist...

Visitandine # French Fridays with Dorie

Visitandine, a simple French sponge cake with a 'pure butter-and-sugar' flavor was this week's assignment for French Fridays with Dorie.  Apparently in the pastry shops in France, they are baked in madeleine molds, financier pans, small fluted tartlet pans or tins that turn out little mini muffins. Like her friend Claudine Martina, who gave her its recipe, Dorie however likes to bake hers in a pie plate and serve wedges of visitandine at teatime or layer them with jam, whipped cream and berries for a pretty and elegant dessert. In her words, this cake "is perfect plain or paired with jam, fruit, chocolate, citrus curds, cream, frosting or glaze." Taking her cue I decided to use it as a base for a caramel apple galette.. and that turned out to be quite a treat !

The recipe for Visitandine is quite similar to that of Financier. Brown the butter, add it to the mixture of flour, salt and sugar, add vanilla extract to it then stir in the egg whites which have been beaten until stiff peaks were formed. Now bake the cake in preheated oven and thats it. You are done. Though Dorie recommended baking the  cake in a springfoam, layer cake, or fluted porcelain or glass quiche pan, I baked mine in the iron skillet.

I halved the recipe and baked in my 8 inch skillet for 30 minutes. Okay. The cake had actually started pulling off from the sides after 25 minutes.. but I let it sit in the oven for 5 minutes more... just in case... The extra baking time or the iron skillet might have made the cake a little biscuit-y. My husband however liked it ... infact he loved it so much that three of its wedges disappeared instantly.

My Rustic Caramel Apple Galette with Visitandine-base

...served with spoonfuls of rum-scented pastry cream

Finally a word about the caramel apples. Well this is the first time I tried making it. Using the leftover sugar syrup from the candied lemon peel (that I made for the Julekake) was the sole motivation behind making the caramel. I know I did a clumsy job of it... but the flavors were simply awesome. The combination of citrusy sugar and sweet apples was a complete revelation ! Also pairing the cake and the caramel apples with the rum-scented pastry cream that I made from the leftover yolks from visitandine felt like a good idea. Overall this dessert was a hit in our house and we really liked it.

Visit French Fridays with Dorie to know what the other members thought about this cake. You can find the original recipe here For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.

I shall be sharing this recipe at some of these parties.

Ninja Birthday Cake guest post by my sister

While some moms like me huff and puff over the everyday challenges of motherhood, few others like my sister, manage their family and jobs with equal dexterity.... and then find the time and energy to plan and arrange fabulous birthday parties for their sons, make themed cakes for the parties ....

and save some energy to do the same for their friends...

I am always awed by her baking and cake decorating skills and so asked her recently if she would share one her creations with us. She readily agreed and few weeks ago shared this Ninja birthday cake . It is the one that she made for her son's 6th birthday.

 Isn't it awesome ??

I am sure this lovely cake would have made her boy really HAPPY...

and in case it did not... this LEGO cake would have definitely swept the BIG boy off  his feet !!

Kudos to the supermom for baking such spectacular cakes and  lots of love and blessings to the lucky boy with the supermom and a loving dad !

PÍO V (Nicaraguan Christmas Cake) # Baking Partners Dec '13 Challenge

With Christmas just a week away, it was only apt that Christmas cake be chosen as the theme for this month's Baking Partners Challenge. However when Swathi asked me to suggest few recipes I was at loss.. I am a newbie at the food scenario and have very little knowledge of  traditional recipes. I learn and cook from the books and websites that I find attractive and that explains why this blog does not have a specific direction. Anyhow a week later Swathi suggested that I look into Yule log recipes which led me to these ones... 

1. French Yule Log by Flore of Florilège Gourmand  from Use Real Butter
2. A Vegan version of Flore's French Yule Log from The Healthy Kitchen
3. Bûche de Noël (Williams-Sonoma Recipe)
4. Vegan Buche de Noel from Bon appetit

Besides the Yule Log Cakes, I also found this Nicaraguan Christmas Cake recipe that looked very appealing. So I included it in the list.. and decided to try this before I get started at the French Yule Log..

  

Pío V though called a Christmas Cake is really a gourmet dessert with a cake base and a custard topping that is typically served in Niacaragua during Christmas. It is made up of marquesote, sopa borracha, and manjar. Translated literally marquesote means cake, sopa borracha means drunken soup referring to the a rum-laced syrup that the cake is soaked in and manjar means custard. Apparently, this dessert is named after the 16th century Pope Pius V,  however there is no written evidence or verbal conjecture bearing proofs of it.

One minute Nutella Cake & Weekly Menu Plan

I have tried making cakes in the microwave before. They are never the same as proper oven baked ones. They are not fluffy and airy... somewhere along the line they stop being cake-y and become more 'halwa-y'. So I usually prefer the 20 minutes baking time over instant microwave-ing... unless there is a terrible time crisis or an exceptional  recipe like this one.... With only 5 plus 1 ingredients in the batter, it gives you a perfectly crumbly chocolate cake. The kind that'll make you happy in a minute...... 

Add another tablespoon of Nutella to the batter and you'll have a delicious fudgy Nuttela brownie in a cup. That one is rich and gorgeous and though we both love it, today I went for the chocolate cake. Light, fluffy and delightful !  

Pumpkin and Cheese Donut Cakes # Behind the Curtain Dessert Challenge

Ahh... the pumpkin season is in and everyone everywhere is cooking and baking with pumpkins... I too have been trying out dishes with pumpkin, some of which I feel are share-worthy. but lately time has been a bit of a constraint for me and I have been finding it difficult to sit and jot down the details before i forget them. anyway i do remember my take on this lovely Pumpkin and Cheese Spice recipe which lead to these little donuts cakes.. 

these donuts are pretty gorgeous with their blend of spices. they are soft and fluffy and a real delight with a cup of 'masala chai.' agreed that they do not look as tempting and irresistible as i am describing them to be... but my impatience with creaming the cheese is to be blamed for that rather than the recipe. the recipe is full-proof and wonderful and really deserves better photographs to testify how good it is. I apologize for the poor pictures and promise to upload better ones when i make the next batch.... but for now these will have to do... since today is the reveal date of Behind the Curtain Dessert Challenge and for this round Sheryl chose Pumpkin and Cream Cheese as the star ingredients...

now a few things before i go on to the recipe.... the original recipe was for mini cake loaves which were baked at 350 degrees F. since I was a keen on trying the cold oven method, I baked them at 325 degrees F. I am not sure if or how that might have altered the texture of the cake, but I am pretty satisfied with the way it turned out... so i guess i'll stick to the cold oven method for these donuts... but if you feel otherwise do as the original recipe says... and bake the donuts at 350 degrees F.

Pumpkin and Cream Cheese Donut Cakes Adapted from An Edible Mosaic

Preparation Time : 15 minutes                                                                       Cooking Time : 20 minutes  Yield : 6 mini donut cakes + 5 mini cupcakes or 10 mini donut cakes  ingredients for the cheese batter 4 oz cream cheese 1 small egg, room temperature, lightly beaten 1/8 cup confectioner's sugar 1/4 tsp vanilla extract for the pumpkin cake batter 3/8 cup light brown sugar, packed 1 large egg 3/8 cup pumpkin puree, homemade or canned (I used canned) 1 tbsp canola oil 1/2 tsp vanilla extract 5/8 (80 gms) cup all purpose flour 5/8 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 3/8 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger butter to grease the pan -  instructions preheat oven to 325 degrees F and grease the mini donut/muffin pans with butter.  for the cream cheese batter, soften the cream cheese in the microwave(I did not do this but I think this step is important for a smooth cream cheese batter.) then using a electric handmixer, beat all the ingredients until a smooth and creamy batter is obtained. sift together the flour, baking powder, baking soda, salt and spices and keep aside. in a separate bowl, whisk the brown sugar and the egg until light and fluffy.  stir in the oil and vanilla extract. then gradually fold in the dry ingredient mixture, taking care not to over-mix. finally spoon 11/2 tbsps of the batter into each of the mini donut/muffin molds, distributing as evenly as possible pour the cheese batter on top and bake the donuts/muffins in the preheated oven for 20 minutes or a tooth-pick inserted comes out clean. allow to cool in the pan for 10 minutes, then transfer to wire rack to complete cooling.

now that the donuts are ready, make some masala chai and enjoy !

I shall be sharing this with the following food events...

Monday Food : Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Mondays, Inspiration MOnday Party, Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party,Mix it up Monday, The Scoop

Tuesday Food:  Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Tasty Tuesday, Hearth and Soul blog Hop

Wednesday Food : What's Cooking Wednesday @ Buns in my Oven, Cast Party Wednesday @ Lady Behind the Curtain , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2

Thursday Food: Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  

Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes 

Chocolate Olive Oil Cake (Nigella Lawson)

Yesterday evening I might have spent a good half an hour debating between Nigella's Everyday Brownie and Chocolate Olive Oil Cake... It finally boiled down to a battle between butter and olive oil.. and since health ranks above all in every homemakers' world, olive oil won... well in this case extra virgin olive oil won, because that is what i had in hand. The outcome was a sheer delight. though there wasn't any occasion to celebrate, with a cake like that in hand, yesterday felt special. husband was grinning-happy, baby asked for more... and i was glad that i chose to bake the chocolate olive oil cake..

just wanted to note a few things before i go onto the recipe... i mostly followed Nigella's recipe except that i used EVO instead of regular olive oil and granulated sugar instead of superfine sugar. also, because i did not have enough almonds, i used plain flour and sprinkled some roasted almonds on top for flavor... and as you can imagine it gave a nice crunch to the cake without making it very heavy. 

another thing, if you can, control your urges of digging into the cake right away. for whatever reason... this cake gets better every hour.  the soda smell which was obvious in the first hour magically vanished by the time we put our baby to sleep and cut ourselves nice big slices of the cake ... and the cake tasted awesome with ice-cream and cherries...

Chocolate Olive Oil CakeRecipe Source : Nigella Lawson Express

ingredients ⅔ cup regular olive oil (I used extra virgin olive oil) 6 tablespoons unsweetened cocoa powder ½ cup boiling water 2 teaspoons vanilla extract  3/4 cup plus 1 tablespoon all-purpose flour or 1 ½ cups almond meal  ½ teaspoon baking soda 1 pinch of salt 1 cup superfine sugar (I used granulated sugar) 3 large eggs chopped roasted almonds for garnish (optional) -   the method Preheat the oven to 325 degrees F. Grease a 9 inch spring-form tin with a little oil and line the base with baking parchment or line a 9 inch cake pan with parchment paper. (I used my cake pan.) Measure out the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolate-y, runny paste. stir in the vanilla extract and set the mixture aside to cool a little. In another bowl, sift in the flour along with baking soda and a pinch of salt. Beat the sugar and olive oil (preferably with a hand-mixer) till the mixture looks smooth and creamy. then beating continuously add the eggs one by one. continue beating until you have a pale-primrose, aerated and thickened cream, about 5 minutes. then turning the speed down, add the cocoa mixture. once that is well incorporated, slowly add the flour mixture and beat lightly till a smooth uniform batter is formed. now pour the batter into the prepared tin, sprinkle the chopped almonds on top, in case you are using them and bake the cake in the preheated oven for 40-45 minutes, until the sides are set and the center, on top, looks slightly damp. (my cake tester came out clean at 42 minutes. however Nigella says that the tester should mostly be clean but can have a few sticky chocolate crumbs clinging to it.) Let it cool for 10 minutes on a wire rack, still in its tin. then ease the sides of the cake with a small metal spatula and spring it out of the tin.(since i had lined the cake pan with parchment paper I did not have to use metal spatula, it came off the pan easily.) Leave the cake to cool completely or eat while still warm with some ice cream, as a pudding. however as i noted above the cake gets better every hour so try and hold yourself back and you'll be fairly rewarded ;-)

Happy Baking and have a nice weekend !

I am linking this post to the event Cook like a Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. 

You can read more about the event here.

Also sharing this with the following food events...

Monday Food : Made with Love Mondays, Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Mondays, Inspiration MOnday Party, Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party,Mix it up Monday, The Scoop

Tuesday Food:  Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Tasty Tuesday, Hearth and Soul blog Hop

Wednesday Food : What's Cooking Wednesday @ Buns in my Oven, Cast Party Wednesday @ Lady Behind the Curtain , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2

Thursday Food: Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  

Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes, Friday Link Party @ The Pin Junkie, TGIF LinkParty@I WantCrazy

Medovik aka Russian Honey Cake # Baking Partners 1st Anniversary

This month the Baking Partners Group is celebrating their first anniversary and aptly enough we were challenged to bake a cake to mark the occasion. The recipes to choose from were

• the Russian Honey Cake called Medovik with sour cream filling from Coolnarika or Dulce de Leche filling from AZ cookbook , as suggested by Humi of Gheza-e-shiriin .
• Lemon Glow Chiffon Cake as suggested by Saraswathi of Sara’s kitchen. Saraswathi actually adapted her recipe from The Cake Bible and shared it with us. 

Both the cakes looked gorgeous and had it not been for my broadening waistline I probably would have baked both. anyway saving the Chiffon Cake recipe for later, i tried the Medovik this month and was delighted with the play of flavors in it !

The Medovik or Medovnik is a Slovakian honey-cookie-cake in which sour-cream or dulce de leche cream is sandwiched between layers of cookie-like cake sheets and stacked one on top of the other to resemble a layered cake. Apparently it is one of the oldest and most popular cakes in Northern, Central and Eastern Europe. While most of the nations minimally decorate the cake with seeds, nuts and simple icing decorations, Slovakians and Czechs are known for their elaborate and tasteful decoration of the layered-honey-cake decoration. true to myself, i stuck to minimal decorations and was quite pleased with my rustic layered honey cake.

I followed the recipe from AZ Cookbook. Just cut the measure of the ingredients to two-thirds. Since I wanted to make a tall cake, i kept the cookie-discs small. they were 6 inches in diameter. and the final cake had 9 cookie sheet layers. i had two more cookie sheets in hand but after a point the cream in between made it difficult to stack anymore layers. so i served the unused cookie sheets to the boys and they thought they tasted good even without the cream..

Medovik with Dulce de Leche   Recipe Source : AZ Cookbook

ingredients  for the filling  1 can sweetened condensed milk 3/4 cups, unsalted butter for the cookie-cake dough 2 eggs 2/3 cups sugar 2 tbsps honey 4.75 tbsps unsalted butter 2/3 baking soda 2-2.5 cups all-purpose flour (keep the 1/2 cup in reserve) sliced almonds, for garnish special utensils required double broiler or 2 regular/medium sized saucepan such that one can be fitted on top of the other. (i used the second arrangement)  -   what i did for the dulce de leche filling, i put the can of condensed milk in a medium saucepan, added enough water to cover the can completely,brought the water to boil and then let it simmer for the next two hours. i then removed the can from the water, left it on the counter for the next hour and let it cool down completely before opening the can and proceeding towards the next step. once the can had completely cooled down, i put the butter in a mixing bowl and beat it for about 2-3 minutes until it became fluffy. still beating, i added the condensed milk into the bowl and beat the two together till a smooth creamy mixture was obtained. then spooning the cream into a jar and refrigerated it until the next day, i.e., till my cookie-cake sheets were baked. for the cookie-cake dough, i filled up half of a medium sized saucepan with water, brought the water to a boil. in a separate saucepan i put the eggs and sugar, stirred to mix them well, then added the honey and butter to the egg-sugar mixture. i then placed the mixing bowl/saucepan on top of the saucepan with boiling water. at this point i adjusted the level of water in the saucepan so that it would not touch the base of the mixing saucepan. maintaining a gentle boil and stirring the mixture constantly with a balloon whisk i cooked the mixture until the ingredients were well blended and the batter in the saucepan looked smooth, about 4-5 minutes. i then added the baking soda to the mixture and stirring constantly cooked for another minute or so. with the addition of the soda the mixture became a little white-ish in colour and increased in volume.  then removing the mixture saucepan from the heat, i gradually added 2 cups of flour to the mixture. at this point the dough felt extremely sticky and was impossible to work with. i was tempted to add more flour to the mixture but the recipe had warned us against it. so i left the sticky dough untouched for the next one hour.  after an hour i preheated the oven to 375 degrees F, lined two baking trays with parchment paper and then started working on the cookie-dough. by then the dough had cooled down and had acquired some character, i.e., had become somewhat workable, i divided it into lime sized balls. of course to do so i had to flour my hands heavily and this is where i used some of  the reserved flour. the dough in hand yielded 11 lime-sized balls. placing the balls on a heavily floured surface, i rolled them into thin sheets. then using an inverted quarter plate, i cut out 6 inch diameter circles off the dough and transferred the rolled out circles into the prepared baking tray with the help of the rolling pin. i thought this was the most difficult part of the recipe, since the dough was sticky and the surface needed to be constantly floured.  next placing two dough circles on a single tray i baked them for 5 minutes until they looked golden on top. i repeated the process 5 more times until all the dough had been baked.  while still waiting for the remaining cookies to bake, i stacked the baked ones one on top of the other, separating them by 4-5 inch squares of parchment paper. once all the 11 cookies had been baked i began to assemble the cake. for assembling the cake,  i spread the dulce de leche cream generously on a cookie-sheet, then put a second one on top and spread the cream on that and repeated the process with another 7 baked cookies.  since stacking any more layers became difficult after that, i crushed one of the remaining cookies and spreading a thin layer of the cream on all side of the cake, dabbed the cookie crumbs all over the cream. though the recipe called for resting the assembled cake in room temperature, i  could not trust the heat and so i transferred the assembled cake into a tall box and refrigerated it until the next day.  and just before serving(taking the photographs), i garnished the cake with sliced almonds and voila ! a beautiful traditional cake was made !!

though i had been grumbling a lot while making the cake, at the end i was really glad that i tried it. we both thought the cake looked gorgeous even in its rustic form and it of course tasted G-R-E-A-T !  all along as we relished the cake, i kept on planning when to cook/bake it next. it is certainly a cake to impress and i can't wait to bake it for parents and my in-laws ;-) 

Thank you Humi for the suggestion. This recipe is a real find !

So that was the anniversary challenge for the Baking Partners. Happy 1st anniversary !! though I am only four challenges old in this group, i feel wonderful being a part of this group .  Hope we continue to learn and bake such wonderful goodies in the years to come and celebrate many such anniversaries together !

This cake was featured at the following parties !! Thank you so much for the feature !

Tasty Tuesdays #20

             

            Hearth and Soul Blog Hop 160: 7/15/2013     

                      Wednesday Whatsits (69)     

Sharing this with Marvelous Mondays @ This Gal Cooks, Meatless Monday @Veggie Mama's,  Meatless Monday My Sweet and Savory, Just Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party
Tuesday Food:  Tempt my Tummy @Blessed with Grace, Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Hearth and Soul Blog Hop , tasty Tuesday

Wednesday Food : What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2, Seasonal Celebration @ Natural Mother's Network
Thursday Food:Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  
Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes