How We Fight for Our Lives Tapas Sangria Pancakes
Pancake Ingredients:

• 1 cup all-purpose flour sifted
• 1 tsp. sugar
• 1 1/2 tsps. baking powder
• 1/4 tsp. salt
• 1 cup brandy or rum infused whole milk
• 2 tbsps. unsalted butter, melted
• 1 large egg
• 1/2 tsp.vanilla extract
• cinnamon to taste

1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a small bowl.
2. In a medium bowl, whisk together milk, egg, butter, and vanilla. Once well combined, fold in dry ingredients.
3. Grease a skillet. Working in batches, drop batter by tablespoonfuls into the skillet and cook on medium heat. Cook until bubbles begin to appear and a few have popped then flip to finish cooking. Clean skillet and re-grease between batches. 

Syrup Ingredients:

• 1 cup Tempranillo red wine
• 1 cup brandy or rum
• 1 cup of sugar
• 4 star anise pods
• 1/2 tsp. black peppercorns
• 1/2 tsp. whole cloves
• 2 cinnamon sticks
• 1-inch slice of fresh ginger
• 2 navel oranges (peeled, halved)
• limes (peeled, halved)
• 1 granny smith apples (cored, diced large)
• 1 peach (sliced, pit removed)
• Berries if you're into that sort of thing

Recipe:

1. Add all ingredients to a large saucepan and bring to a boil and stir to dissolve sugar. Reduce heat to a simmer and cook until liquid is reduced until about 1/3 of the original amount and thick and syrupy. About 15 minutes. Let cool and then strain.

Invisible Life Brownies

• 4 eggs 
• 1 cup of sifted granulated sugar
• 1 cup of sifted brown sugar
• 1 cup melted butter
• 1 1/4 cup sifted cocoa powder
• 2 tsp pure vanilla extract
• 1/2 cup sifted flour
• 1/2 tsp kosher salt
• 8x8 glass baking dish

1. Preheat oven to 300F
2. Use whisk attachment to beat eggs until light yellow and fluffy
3. Add sifted sugars and mix until blended
4. Add melted butter, flour, cocoa, vanilla, and salt and mix until blended
5. Pour batter into 8x8 baking pan that has been greased
6. Bake for 30 minutes at 300 degrees and then lower heat to 260 and bake for 15 minutes. Brownies will be done when a toothpick inserted in the center comes out clean.
7. Let cool before serving.

• This recipe is Alton Brown's and his version can be found here. I made adjustments only to the baking. I find that the heat adjustment better bakes the brownies and prevents the sides from burning or becoming too done.
• Additionally, I typically make a caramel sauce to swirl into the batter and bake.

The One Egg Souffle

• 4 eggs separated
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp softened butter
• flour for dusting ramekins
• any other spices you might like
• 1/4 tsp cream of tartar (if that -- really just a sprinkle will do it)

• Use a clean and cool stainless steel bowl to whisk.
• Hand whisking tends to work better because you have more control and are less likely to over-whisk.
• Egg whites are perfect when they're stiff and JUST losing their sheen.
• Cream of tartar is an optional add to stabilize the whites.
• I don't like to mess with my souffle because souffles are finicky in my opinion. To zhuzh up mine up, I make a cheese sauce and roasted veggies separately. When the souffle comes out of the oven I dump it from the dish alongside the veggies and cover with sauce.

1. Preheat oven to 375F
2. Use softened butter to grease your baking dish and lightly dust with flour
3. Separate eggs carefully
4. Whisk yolks until creamy and add seasonings
5. Whisk whites until stiff peaks appear
6. Fold egg whites gently AF -- but quickly so air doesn't leak out -- into the yolk mixture.
7. Transfer the mixture slowly into your baking dish
8. Bake at 375F for about six minutes or until you have a good rise and the top is golden.

Girl Waits with Gun Macaroons

• 3 cups sweetened coconut flakes
• 3 egg whites
• 2 tbsp. sugar (add tablespoons to taste)
• 1 tsp. pure vanilla extract
• Pinch of salt
• Dash of lemon or lime juice
• Bit of lemon or lime zest
• Sometimes all-purpose or almond flour (you can add about a 1/4 cup of flour to make these less like candy and more like a cookie)

1. Whisk egg whites until just frothy. Add 1 cup of shredded sweetened coconut flakes. Mix in 2 tablespoons sugar, pinch of salt, lemon/lime juice and zest, and vanilla. (Add flour during this step if desired.)
2. Let rest in fridge for about 30 minutes.
3. Preheat oven to 350F.
4. Stir dough to redistribute the egg and make sure that it hasn't all sunk to the bottom. Wet hands and form dough into balls of about 1 tablespoons in size. Bake for 13 to 20 minutes depending on the oven. Cookies are done when they are golden at the edges and firm on top. COOK ON PARCHMENT PAPER OR IN CUPCAKE LINERS.

The Family Upstairs Gingerbread

• 250 g All-Purpose Flour
• 1 tsp Baking Soda
• 1 1/2 tsps Ground Ginger
• 1 1/2 tsps Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Salt
• 180 ml Unsulphurated or Dark Molasses
• 180 ml Hot Water
• 115 grams or 1 stick of Unsalted Butter (room temp)
• 67 g Light or Dark Brown Sugar
• 1 Large Egg (room temp)
• 1 tsp Pure Vanilla Extract

1. Preheat oven to 350F and prepare 9x5 loaf pan.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until combined. Set aside.
3. In a separate bowl, whisk together hot water and molasses until combined. Set aside.
4. In your mixer bowl, use the paddle attachment to beat butter until smooth and creamy. Add brown sugar and cream together the butter and sugar until smooth. On medium-high beat in egg and vanilla. Put mixer on low speed and add dry ingredients and molasses mixture alternatively. Avoid overmixing - batter will be relatively thin. 
5. Bake 50 to 60 minutes watching carefully, but without opening the oven door if possible. Try not to open the door of the oven for at least the first 45 minutes of the bake. All ovens are different, so pay close attention to the smell in your kitchen and how the loaf looks through the oven window. At the 45 minutes mark if your loaf appears to have mostly risen you should insert a knife at the center of the loaf to check if it is done. The loaf is done when there is no wet batter left on the knife when inserted and removed. The knife will not come out completely clean. There should be moist crumbs on the knife.
6. Allow to cool completely before removing from the pan.

The Starless Sea Cupcakes 

• 1 cup of unsalted butter
• 1 1/2 cups granulated sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoon vanilla extract
• 2 cups of flour (cake or all-purpose)
• 2 teaspoons baking powder
• 1/2 teaspoon salt

1. Preheat oven to 350F and prepare cupcake tins (yields 24)
2. Sift together flour, baking powder, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Beat in egg yolks one at a time and stir in vanilla. Beat in flour mixture and milk alternately until mixed (do not overwork). Add batter to cake tins.
4. Bake 18 to 21 minutes (add 3 minutes for non-stick cake tins).
5. Cool before adding honey glaze (recipe below) and frosting.

• 2 cups heavy whipping cream
• 1/4 cup cocoa powder
• 1/2 cup icing sugar

1. Chill bowl and beaters in the freezer for 15 minutes.
2. Add heavy whipping cream, cocoa powder, and icing sugar to the chilled bowl. Beat with an electric mixer for 4 to 5 minutes or until stiff peaks form. 
3. To add stability you may add a pinch or two of cream of tartar to recipe before whipping. 

• 2 teaspoons milk
• 2 teaspoons pure vanilla extract
• 1 tablespoon honey
• 1 1/2 teaspoons butter

1. Heat the honey and butter together in a small saucepot until butter is melted and they are well combined.
2. Take off heat and stir in milk and vanilla until well combined.
3. Allow to cool before using.
4. For the cupcakes, poke holes in the top of the cooled cupcakes and then spoon the glaze over the cupcakes and allow it to soak into the cake before frosting OR us a filling injector to insert the honey glaze into the center of the cupcake. (I think frosting is optional with the glaze ...)

Moonglow Tarte Tatin

• 7 medium apples (dessert apples or a blend of dessert apples and tart apples)
• 200g/1 cup white sugar
• 50g/4 tablespoons unsalted butter
• ready-made shortcrust pastry OR ready-made puff pastry
• pinch of salt
• 3 tablespoons of water
• 1/2 tablespoon of lemon juice
• Best to bake in a cast-iron skillet if you have it

1. Peel, halve (or quarter … quarter seems to cook through better) and core the apples, then put in the fridge, uncovered, for 24 hours.
2. Put the sugar into a heavy-based non-stick ovenproof frying pan that’s about 8 inches along with water and lemon juice. Leave to soak for a couple of minutes, then cook over medium heat until golden and fudgy. Take off the heat and stir in the butter one tablespoon at a time, add salt, stir until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.
3. Pre-heat the oven to 390F. Roll out the shortcrust to 5mm thick (pretty damn thin), and cut out a circle slightly larger than your pan. If using puff pastry lay one sheet flat and cut out a circle slightly larger than your pan.
4. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Watch your pastry closely so it doesn’t burn. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm.