Co Mai's Vietnamese Yogurt

Prep time: 40 minutes
Cook time: 8 hours (3 days)
Makes 10 servings

YOU WILL NEED:

• Electric yogurt maker (warmer) - Alternative: oven and glass oven dish
• Stove
• Pot
• Strainer
• Fine strainer or cheesecloth
• Large mixing bowl

INGREDIENTS:

• 1 cup plain yogurt
• 1/2 can sweetened condensed milk
• 1 liter milk (whole or 2%)

STEPS:

1. Pour 1 liter of milk and condensed milk (1/2 can) into a large pot
   
2. Warm on medium heat on the stove until the condensed milk is melted and the mixture is lukewarm (NOT boiling)
3. Take off the heat and let it cool to room temperature
4. Mix in 1 cup of plain yogurt to the cooled mixture (if warm, it will kill the yeast)
5. Using the large strainer, strain the mixture into a large bowl. Repeat a second time with the fine strainer (or a cheesecloth in the large strainer).
   
6. Pour into containers and place into the yogurt maker for 8 hours. If you do not have an electric yogurt maker, you can place them into a glass oven dish filled with warm water into the oven.
   
   
7. After 8 hours, place the yogurt into the fridge for 2 days.

Co Mai's Apple Roses

Prep time: 45 minutes
Cook time: 45 minutes

YOU WILL NEED:

• 2 small bowls
• Rolling Pin
• Knife
• Oven

INGREDIENTS:

• 1 lemon
• Nutmeg
• Cinnamon
• 2 apples
• Phyllo dough / puff pastry (flaky, not frozen)
• Fruit preserve (we used apricot)

STEPS:

1. Half and core apples. Slice thinly and add to cold water and lemon bath. This prevents the apples from browning. These are the "rose petals".
2. Mix three tablespoons apricot preserve and 2 tbsp water in a small bowl. Add a pinch of nutmeg and cinnamon.
   
3. Flour a hard  work surface to roll the phyllo dough out on. Cut into thirds and layer the apple slices over each other along one end. Fold other end back over to seal it and roll it up. Add to muffin tins or ramekins with parchment paper.
4. Preheat oven to 375 degrees. Place tins in oven and bake for 45 minutes.

The Chewy

From Alton Brown

Makes 2 dozen cookies
Prep time: 20 minutes (+ 1 hour inactive prep time)
Cook time: 30 minutes

YOU WILL NEED:

• Large mixing bowl
• 2 quart saucepan
• Standing mixer
• Paper plate
• Sifter
• Cookie sheets
• Parchment paper

INGREDIENTS:

• 8 ounces unsalted butter (2 sticks)
• 12 ounces bread flour (2 1/4 cup)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar (1/4 cup)
• 8 ounces light brown sugar (1 1/14 cup)
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk (2 tablespoons)
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

STEPS:

1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt, and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk, and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 1/2-ounce portions onto parchment lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooking rack and wait at least 5 minutes before devouring.

Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome

Makes 10-12 servings
Prep time: 30 minutes
Cook time: none

Note: 1 kg is about 35 oz

YOU WILL NEED:

• A hand mixer
• A cake or brownie pan with tall walls
• Sifter, optional

INGREDIENTS:

• 1 kg Marscapone cheese
• 10 fresh eggs (1 egg per 100 g of Marscapone)
• 10 tsp sugar (1 tsp sugar 100 g of Marscapone)
• ~ 2 packages ladyfingers (savoiardi in Italian)
• Espresso or fresh brewed coffee (enough to soak the ladyfingers)
• Cocoa powder
• Brandy or cognac, optional

STEPS:

1. Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
2. Separate the egg yolks and whites into large bowls.
3. Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
4. Beat the whites in a separate bowl until whipped.
5. Pour the Marscapone cheese into the yolks and mix well with the beater.
6. Add in the foam of the egg whites slowly, mixing regularly.
7. Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
8. Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
9. Add another layer of coffee-soaked ladyfingers on top of the cream.
10. Add a second layer of cream.
11. Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
12. Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings
Prep time: 30 minutes
Cook time: 18-20 minutes

YOU WILL NEED:

• Stand mixer with balloon whisk or handheld mixer
• Double boiler or metal mixing bowl with large pot
• Oven
• Tray
• Ramekins or small bowls

INGREDIENTS:

For the white chocolate pots de crème

• 2 cups heavy cream
• 1 Tbsp sugar
• 4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
• 3 egg yolks

For the strawberry coulis

• 1 lb strawberries (fresh or frozen sweetened)
• 1 cup sugar (if using fresh strawberries)
• 1 tsp cognac, optional

STEPS:

For the white chocolate pots de crème

1. Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water. 
2. Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3. Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4. Remove from heat.
5. Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6. Whisk everything until well mixed.
7. Pour mixture into ramekins or small bowls and place in tray.
8. Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9. Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10. Remove and cool in fridge for two hours.

For the strawberry coulis

1. Rinse the strawberries and remove the stems.
2. Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3. Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4. Use the back of a spoon to smash strawberries and simmer until reduced in half.
5. Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6. Cool and serve on top of white chocolate pots de crème.

Tiffany’s Kahlua Cake

Makes 1-2 cakes (see the cake box)
Prep time: 10 minutes
Cook time: 30-40 minutes

YOU WILL NEED:

• A cake pan

INGREDIENTS:

• 1 box instant yellow cake mix
• 1 cup oil
• 3/4 cup water
• 1/2 cup Kahlua
• 4 eggs
• 1 small instant vanilla pudding mix
• 1 package buttercream frosting
• Butter, for the pan

STEPS:

1. Preheat oven to 350° F
2. Mix the cake, oil, water, Kahlua, eggs, and vanilla pudding mix together until uniformly mixed
3. Butter a bundt/breadpan/other container and pour the batter in.
4. Cook in oven on middle/upper rack for 30 mins, then 5 minute increments.
5. Check with toothpick to see if it’s done. It shouldn't jiggle that much when it's done.
6. When it's cooked, take out the pan and put it in a water bath to shrink the cake. Fill sink with water and plug. Put the hot pan with cake into the sink floating so the cake doesn't get wet.
7. Use a knife/spatula to push the cake sides away from the pan.
8. Flip the cake upside-down onto a plate (works especially well for a bundt).
9. Scoop up 3 big spoons of frosting into a ziplock bag and microwave for 10 seconds at a time, until melted.
10. Keeping the top zipped, cut off bottom corner of the ziplock bag and use that to drizzle melted frosting onto the cake in a pattern. Make sure to cover the sides. Top with berries or any other toppings if desired.
11. Slice and enjoy.