iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Homemade Plain Whole Milk Yogurt in the Instant Pot

Ingredients:
2 quarts whole milk
2 tablespoons whole-milk
2%
or skim yogurt with active (live) cultures

Instructions:
Place the milk in the inner pot. Close and lock the lid. Set the valve to Sealing. Press the Yogurt button and then press the Yogurt or Adjust button until the display reads “Boil.”
Allow about 30 minutes for the program to finish. When it has finished, press Cancel until the display reads “Off.” Use oven mitts to remove the inner pot (be careful—it’s hot!) and place it on a trivet or other heat-resistant surface. Allow the milk to cool, stirring occasionally, until the temperature drops to 110°F as measured on an instant-read thermometer, about 1 hour. (If you do not have a thermometer, use a small spoon to drip a few drops of the milk on the inside of your wrist. It should feel just above body temperature—very slightly warm but not hot. Err on the side of too cool, since too much heat will kill the necessary bacteria in the yogurt in the next step.)
Add the yogurt to the inner pot and stir thoroughly.
Return the inner pot to the Instant Pot. Press the Yogurt button and use the Yogurt or Adjust button to select the middle temperature (“Normal”). Use the − or + button to set the time to 8 hours. Close and lock the lid. Set the valve to Sealing.
When the cycle ends, press Cancel and remove the lid. Stir the yogurt and then use a large spoon to scoop it into a container with a lid or single-serving containers with lids. Place the covered container(s) in the refrigerator to cool, about 3 hours, before serving.
Whole Milk Yogurt will keep, in an airtight container in the refrigerator, for up to 2 weeks.
Beets with Dill, Lime, and Yogurt

Ingredients:
6 medium beets (about 1 1/2 pounds)
1 lime
Extra-virgin olive oil, for drizzling
1 cup plain whole-milk yogurt
1 garlic clove, grated on a Microplane or minced
Pinch of fine sea salt
2 tablespoons chopped fresh dill
Flaky sea salt, for garnish
Freshly ground black pepper
for garnish

Instructions:
Remove any greens and scrub the beets under warm water.
Pour 1 1/2 cups of water into the pressure cooker pot. Insert the steamer basket and put the 6 beets in the basket. Cook on high pressure for 30 minutes. Release the pressure manually. Test the beets by piercing them with a fork; they should be tender. If not, cook on high pressure again for another 5 to 10 minutes.
Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
When the beets are tender, transfer them to a large bowl and let them cool until you’re comfortable handling them. Working quickly, skin the beets while they are still warm (they are harder to peel after they’ve entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.
Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.
In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.
Hot Chocolate Baked French Toast

Ingredients:
Unsalted butter (for pan)
1 (1-pound) loaf country-style or "peasant" white bread, sliced 1/4"-thick
3 cups heavy cream
6 ounces milk chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1 tablespoon vanilla extract
9 large eggs
2 cups whole milk
1 cup sugar
1 1/4 teaspoons kosher salt
1/2 cup hazelnuts
coarsely chopped

Instructions:
Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35–40 minutes longer. Let cool 10 minutes.
Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3–5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
Serve French toast with hot chocolate sauce and toasted hazelnuts.
French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.
Leche Flan with Grapefruit

Ingredients:
1 small grapefruit, 1 2/3 cups sugar, divided, 4 large eggs, 5 large egg yolks, 1 1/3 cups heavy cream, 1 1/3 cups whole milk, 1/4 teaspoon kosher salt

Instructions:
Finely grate zest from grapefruit; set aside. Cut away peel and white pith from flesh; discard. Working over a bowl, cut along membranes to release segments into bowl; discard membranes. Set segments aside.
Cook 1 cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10–12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Divide caramel between two 8"-diameter shallow ceramic ovenproof baking dishes or two 9x5" loaf pans, preferably glass or ceramic, to create a 1/8"–1/4" deep layer. Let cool.
Place a rack in middle of oven; preheat to 275°F. Bring a large pot of water to a boil. Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute. Transfer to a large bowl and gently mix in cream, milk, salt, and reserved grapefruit zest; let sit 5 minutes. Strain into a large measuring glass. Divide custard between prepared baking dishes.
Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40–55 minutes. Transfer dishes to a wire rack; let flan cool.
Run a small knife around edges of flan to loosen. Invert onto a platter and top with reserved grapefruit segments.
Flan can be made 1 day ahead. Cover and chill. Unmold and bring to room temperature before serving.
Spiced and Glazed Molasses Cookies

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1/3 cup plus 1 tablespoon mild-flavored (light) molasses
3/4 cup powdered sugar
1 tablespoon (or more) milk
Raw sugar (for sprinkling)

Instructions:
Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
Repeat with remaining dough, using fresh parchment paper on baking sheets.
Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.
Jam-Filled Challah Doughnuts

Ingredients:
1 1/2 teaspoons active dry yeast
1 tablespoon plus 1/4 cup sugar
5 large egg yolks
1 teaspoon kosher salt
2 1/3 cups all-purpose flour, plus more
6 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable oil (for bowl)
Vegetable oil (about 8 cups; for frying)
1 cup sugar
1 1/2 cups any flavor seedless jam
A 2-inch-diameter biscuit or cookie cutter
deep-fry thermometer
pastry bag
and 1/4-inch-diameter pastry tip

Instructions:
Mix yeast, 1 Tbsp. sugar, and 1/2 cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8–10 minutes.
Add egg yolks, salt, and remaining 1/4 cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2 1/3 cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Punch down dough and roll or pat out on a lightly floured surface to 1/2" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30–40 minutes.
Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel–lined baking sheet; let cool slightly.
Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.
Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.
Pistachio Thumbprints

Ingredients:
1/3 cup finely chopped raw pistachios, 1 log Honey-Vanilla Sablé Dough, 1/2 cup sweetened pistachio paste, 4 tablespoons unsalted butter, room temperature

Instructions:
Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.
Bake cookies until barely golden, 8–10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5–8 minutes. Let cool on baking sheet.
Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1–2 tsp. pistachio mixture into the indentation in each cookie.
Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.
Honey-Vanilla Linzer Cookies

Ingredients:
1 log Honey-Vanilla Sablé Dough
2/3 cup any flavor jam, strained
Powdered sugar (for dusting)
A 1/2-inch-diameter pastry tip or 1/2-inch cookie cutter

Instructions:
Press down on log with your palms to create a flat surface; roll log over and press down again. Repeat once more so you have a neat triangle. Freeze until very firm but not frozen solid, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 325°F. Unwrap dough and cut into very thin slices (1/8" or thinner if possible), rotating every few slices to keep triangular shape. Place on 2 parchment-lined baking sheets, spacing 2" apart. Use pastry tip or cookie cutter to punch out centers of half the cookies.
Bake cookies, rotating baking sheets halfway through, until evenly golden brown all over, 10–15 minutes. Let cool on baking sheets.
Spread about 3/4 tsp. jam across entire surface of each unpunched cookie. Dust tops of cutout cookies with powdered sugar; place on top of jam, sugar side up.
Cookies can be baked (but not assembled) 2 days ahead. Store airtight at room temperature.
Honey-Vanilla Sablé Cookie Dough

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/2 cup granulated sugar
2 vanilla beans, split lengthwise
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1 large egg yolk
1/4 cup honey

Instructions:
Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.
Divide dough in half and pat into two 9”-long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.
Preheat oven to 350°F. Gently scatter half of sanding sugar over a small portion of work surface. Unwrap 1 log of dough and roll log in sugar, applying a bit of pressure to help it stick, until evenly coated. Slice dough into 1/4"–1/2"-thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter remaining sanding sugar on surface and repeat with remaining log of dough.
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 13–18 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.
Hazelnut Lace Sandwich Cookies

Ingredients:
1/2 cup blanched hazelnuts, 1/4 cup all-purpose flour, 1/2 teaspoon kosher salt, 6 tablespoons unsalted butter, 1/4 cup granulated sugar, 2 tablespoons heavy cream, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 8 tablespoons unsalted butter, room temperature, 2 tablespoons powdered sugar, 1/3 cup blueberry jam, strained, Finely grated zest of 1 lime

Instructions:
Pulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.
Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.
Meanwhile, place racks in upper and lower thirds of oven; preheat to 325°F.
Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10–14 minutes. Let cool on baking sheets. Repeat with remaining batter, using fresh parchment paper on baking sheets.
Using an electric mixer on medium speed, beat butter in a medium bowl until light, about 1 minute. Add powdered sugar and beat until pale, about 30 seconds. Add jam about 1 tablespoonful at a time, beating until smooth after each addition, then beat in lime zest.
Carefully remove cooled cookies from parchment. Using a small offset spatula, spread 1–2 tsp. filling across flat sides of half of cookies. Top with remaining cookies to create sandwiches.
Cookies can be baked 2 days ahead. Store airtight at room temperature, separated by layers of parchment paper to prevent sticking.
Granola Cluster Cookies

Ingredients:
1 1/2 cups pecans
1 cup sliced almonds
1 cup unsweetened coconut flakes
3/4 cup pumpkin seeds (pepitas)
1/2 cup old-fashioned oats
1/2 teaspoon kosher salt
3 tablespoons virgin coconut or extra-virgin olive oil, melted
2 large egg whites
2/3 cup sugar

Instructions:
Preheat oven to 325°F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.
Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.
Cookies can be baked 1 day ahead. Store airtight at room temperature.
Blood Orange and Poppy Polenta Shortbread Cookies

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2/3 cup polenta (coarse cornmeal)
1 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus more for hands
1/2 cup granulated sugar
Finely grated zest of 1 lemon
Finely grated zest of 2 blood oranges
2 teaspoons vanilla extract
2 tablespoons poppy seeds, plus more for sprinkling
1/2 cup blood orange juice
1 cup powdered sugar

Instructions:
Preheat oven to 350°F. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment. Whisk polenta, salt, and 1 1/2 cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.
Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere. Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.
Bake shortbread until edges are golden brown and center is light golden, 25–30 minutes. Let cool in pan.
Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10–12 minutes. Pour into a small bowl and let cool.
Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.
Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.
Just before serving, retrace cuts with a sharp knife and remove bars from pan.
Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.
Bittersweet-Chocolate Truffles

Ingredients:
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons grappa, plus more for serving
Pinch of kosher salt
3/4 cup cocoa powder
Clementines
amaro
bourbon
and/or dark rum (for serving)

Instructions:
Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
Ganache can be made 3 days ahead. Keep chilled.
Salted Buttered Pecans with Orange and Nutmeg

Ingredients:
2 cups pecan halves, 3 tablespoons unsalted butter, melted, 1/8 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, divided, 1 teaspoon finely grated orange zest

Instructions:
Preheat oven to 350°F. Toss pecans, butter, nutmeg, and 1/2 tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8–10 minutes. Remove from oven and toss with orange zest and remaining 1/2 tsp. salt. Let cool before eating all of them.
Pecans can be made 3 days ahead. Store airtight at room temperature.