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Vanilla Cake

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  Ingredients 3 and 2/3 cups (440g) cake flour 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 and 1/2 cups (345g) unsalted butter 2 cups (400g) granulated sugar 3 large eggs + 2 additional egg whites 1 Tablespoon pure vanilla extract  1 and 1/2 cups (360ml) buttermilk Vanilla Buttercream 1 and 1/2 cups (345g) unsalted butter 6 cups (720g) confectioners’ sugar 1/3 cup (80ml) whole milk or heavy cream 1 and 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt Instructions Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line  with parchment paper, then grease the parchment paper. Parchment  paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, salt, baking powder, and baking  soda together.  Using a handheld or stand mixer fitted with a paddle or whisk  attachment, beat the butter and sugar together on high speed until  smooth and creamy, about 3 minutes. Scrape down the sides and up  the bottom of the bowl with a r
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Brioch Buns

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  INGREDIENTS FOR THE TANGZHONG: 2 tablespoons (18g) bread flour 1/4 cup (60g) whole milk 2 tablespoons (25g) water FOR THE DOUGH: 3/4 cup (180g) whole milk, lukewarm 1 tablespoon (9g) active dry yeast 2 1/2 tablespoons (30g) sugar 3 1/4 cups (415g) bread flour 1 1/2 teaspoons (10g) kosher salt 1 large egg 1 egg yolk 3 tablespoons (43g) unsalted butter TOPPING: Egg wash: 1 egg + 1 tablespoon water 3 tablespoons (43g) melted butter INSTRUCTIONS MAKE THE TANGZHONG: Combine all of the tangzhong ingredients in a saucepan, whisking  until no lumps remain. Place the saucepan over medium heat, whisking or stirring constantly,  until thickened, about 3 minutes. Remove from heat and let it cool to room temperature. MAKE THE DOUGH: In a small bowl, combine the lukewarm milk , yeast and sugar. Cover  with a towel and let it stand for 5 to 10 minutes or until foamy.  Reserve. Whisk the flour and salt in the bowl of your stand mixer. Start the mixer on low, fitted with the paddle attachment. While 
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Vegetable Beef Soup

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  Ingredients 1 1/2 lbs beef stew meat 2 1/2 Tbsp olive oil Salt and freshly ground black pepper 1 3/4 cups chopped yellow onion 1 1/4 cups peeled and chopped carrots 1 cup chopped celery  1 1/2 Tbsp minced garlic  8 cups low-sodium beef broth or chicken broth 2 (14 oz.) cans diced tomatoes 1 1/2 tsp dried basil 1 tsp dried oregano 1/2 tsp dried thyme 1 lb red or yellow potatoes, chopped into 3/4-inch cubes 1 1/2 cups (5 oz.) chopped green beans  1 1/2 cups frozen corn 1 cup frozen peas 1/3 cup chopped fresh parsley Instructions Heat 1 Tbsp olive oil in a large pot over medium-high heat.  Dab beef dry with paper towels, season with salt and pepper then add  half of the beef to pot and brown about 4 minutes, turning halfway  through. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process  with remaining half of beef. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and  celery then saute 3 minutes, add garlic saute 1 minute longer. Pour in broth, tomatoe
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Vegetable Soup

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  Ingredients 2 Tbsp olive oil 1 1/2 cups chopped yellow onion 2 cups peeled and chopped carrots 1 1/4 cups chopped celery 4 cloves garlic 4 (14.5 oz) cans low-sodium chicken broth 2 (14.5 oz) cans diced tomatoes  3 cups peeled and 1/2-inch thick diced potatoes  1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Instructions Heat olive oil in a large pot over medium-high heat.  Add onions, carrots, and celery and saute 4 minutes then add garlic  and saute 30 seconds longer. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and  season with salt and pepper to taste. Bring to a boil, then add green beans.  Reduce heat to medium-low, cover and simmer until potatoes are  almst fully tender, about 20 - 30 minutes.  Add corn and peas and cook 5 minutes longer. Serve warm.
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Chicken Avocado Soup

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  Ingredients 1 1/2 lbs boneless skinless chicken breasts 1 Tbsp olive oil 1 1/4 cups chopped green onions  2 jalapeños 3 cloves garlic 4 (14.5 oz) cans low-sodium chicken broth 2 Roma tomatoes 1/2 tsp ground cumin Salt and freshly ground black pepper 1/3 cup chopped cilantro 3 Tbsp fresh lime juice 3 medium avocados  Tortilla chips , monterrey jack cheese, sour cream for serving  Instructions In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add  green onions and jalapenos and saute until tender, about 2 minutes,  adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to  taste and add chicken breasts if using . Bring mixture to a boil over  medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring  occasionally, until chicken has cooked through 10 - 15 minutes . Reduce burner to warm heat, remove chicken from pan and let rest on  a cutting board 5 minutes, then shred chicken and r
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Broccoli Cheese Soup

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  Ingredients 6 Tbsp butter 1 cup  yellow onion 1 large clove garlic 1/4 cup + 3 tbsp all-purpose flour 3 1/4 cups low-fat milk 1 (14.5 oz) can low-sodium chicken broth 1/2 cup heavy cream 3 cups  finely chopped fresh broccoli florets 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar  cheese, plus more for serving 1 oz (1/3 cup) finely shredded Parmesan cheese salt and freshly ground black pepper Instructions Melt butter in pot over medium-high heat. Add in onions and cook,  stirring frequently until nearly soft, about 4 - 5 minutes.  Add in garlic and flour, and cook for about 1 minute, stirring  constantly.  While whisking, slowly pour in milk then chicken broth. Stir in broccoli.  Cook stirring constantly until mixture begins to thicken. Then reduce  heat to low and allow to cook, stirring very frequently, until broccoli is  tender, about 6 - 8 minutes.  Remove from heat. Stir in heavy cream then stir in cheddar and  parmesan cheese, mixing until melted.  Season with sa
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Tortellini Soup

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  Ingredients 1 Tbsp olive oil 1 lb. lean ground beef 1 1/2 cups chopped yellow onion 1 cup diced celery 1 cup diced carrots 1 Tbsp minced garlic 3 (14.5 oz) cans low-sodium chicken broth 1 (14.5 oz) can petite diced tomatoes 3 (8 oz) cans tomato sauce 1 Tbsp Italian seasoning Salt and freshly ground black pepper 1 (9 oz) pkg. cheese tortellini 2 cups (2 oz) spinach 3 Tbsp minced fresh parsley Instructions Heat olive oil in a large pot over medium-high heat. Crumble in beef in  chunks and let cook until browned on bottom, about 3 minutes. Turn and break up beef and continue to cook until no longer pink.  Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat  in pot . Add onions, carrots, and celery to pot. Saute until starting to soften,  about 7 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and  season with Italian seasoning and salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low. Co
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