Panera Kitchen Sink Cookies

Greetings, Cook’s Tour Readers!

I hope you are all well. I apologize for the lack of posts in the last couple of months. I’ve been a bit overwhelmed since December; what with somehow contracting Covid right around Christmas, then packing up and moving to a new home at the end of December, and finally, hand/wrist surgery in early January (which, of course, rendered me unable to type or write) - whew! But I am seeing the light at the end of the proverbial tunnel, as I am almost finished with my physical therapy and able to type for a little bit at a time. And last week I threw caution to the wind and decided to bake some cookies! I was so missing baking and the act of “bake and release” to friends and co-workers. 

Speaking of co-workers, one of them gifted a bag of these incredible cookies to all of us at Christmas. Please don’t judge, but I am not a huge chocolate chip cookie person. I find most of them “meh.” But not this one. I took one bite and immediately asked John for the recipe. What made this different was the melded flavors of chocolate (of course), caramel, and pretzels! What?! That’s what hooked me - the buttery caramel, and the salty pretzel crunch - wow! Now this was a chocolate chip cookie I could get behind!

When he brought in a copy of the recipe a few days later, I was surprised to see it was the famous Panera Kitchen Sink cookie. I’ve only been to Panera a handful of times for lunch but never ordered the cookies. I guess I really missed out. 

So you may already be on the Panera Kitchen Sink cookie bandwagon, but if not, here is the recipe. I made these a bit smaller than the recipe calls for because I don’t like huge cookies, but you do you. 

As I write this, it’s almost 50 degrees at the Jersey shore in mid-February so I am optimistic (and so hopeful) that spring is right around the corner. I saw daffodils sprouting the other day, always a good sign. 

If you make these cookies (or any other baked good), try Dorie Greenspan’s practice of “bake and release” and spread some joy. Hope you have a great day!

Panera Kitchen Sink Cookies

Ingredients:

1 C butter, melted

2 t vanilla extract

1-1/2 C light brown sugar

1/2 C granulated sugar

2 large eggs

2-1/2 C AP flour

2-1/2 t baking powder

1/2 t salt

3/4 C bits of broken pretzels

1 C caramel bits

1 C chocolate chips

Flaky sea salt for sprinkling

Directions:

Preheat oven to 350°F.

With a stand or hand mixer, beat melted butter, sugar, and vanilla until butter is cooled and mixture has lightened a bit.

Add eggs, one at a time, and mix.

Stir in flour, baking powder, and salt into butter mixture until incorporated.

Fold in broken pretzels, caramel bits, and chocolate chips.

Using a large scoop (3 TB) scoop dough (NOTE: I used 1 TB of dough), and drop onto baking sheet. Leave about 2” between cookies (they spread).

Flatten slightly and top with a sprinkle of sea salt. You can also top with a few additional chocolate chips, pretzels, or caramel bits.

Bake for 10 minutes. Edges should be just starting to take on color and center should still be soft and puffy looking.

Cool on cookie sheet for 5 minutes before moving to rack.

Keep stored in airtight container, or freeze (they freeze very well).

Recipe (as originally written) yields about 30 cookies.

Baking Zen, When We All Need It Most…

I have always found happiness in baking. I’ve also found comfort, solace, and a sort of zen in the familiar movements (measuring, kneading, rolling) of baking. It’s something primarily done alone, just with your thoughts or perhaps with your favorite music in the background. And then, of course, there is that moment when you take the cake (muffin, cookie, whatever) out of the oven and taste it. It could be an entirely new taste from something you’ve never made before. Or it could be a memory taste, from your childhood, or from a trip you took. Either way, it’s wonderful. And I always find joy in sharing my baked goods (I subscribe to the Dorie Greenspan theory of “bake and release.”).

This past week I felt the need to bake after hearing about the second mass shooting in our country in less than a week. I know you come to this blog for food-related stories, so I will not stray too far from that focus today. But I must say that when it is legal for an eighteen year old to buy a gun but not to buy cigarettes or alcohol, there is something seriously wrong with our country’s morals. So if you care about your children being able to sit in a classroom without fear, or for anyone to go grocery shopping, or go to a house of worship without fear of being gunned down, write/call/visit your elected representatives and beg them to vote for sensible, meaningful gun control. Thank you.

Have some very ripe bananas hanging around your fruit bowl? Make these muffins! They are deliciously moist and tender with a terrific cinnamon-crumb topping. I made them just as the recipe outlines, but next time I might add some chopped walnuts to the crumb topping for a little more texture. But they are absolutely wonderful as is. You may want to bake some this weekend to share with friends or family in need of a little baking love. We can all use it right about now.

Banana Crumb Muffins (King Arthur Flour)

Topping:

1/2 C AP flour

1/4 C sugar

1 t cinnamon

4 TB (1/2 stick) unsalted butter, room temp*

Muffins:

1-1/2 C AP flour

1 t baking soda

1 t baking powder

1/2 t salt

3 large, ripe bananas, mashed

3/4 C sugar

1 egg, slightly beaten

1/3 C butter, melted*

Directions:

1. Preheat oven to 375°F
2. For the topping, in a medium bowl, mix flour, sugar, and cinnamon. Add butter and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
3. For muffins, in large bowl, combine dry ingredients. Set aside.
4. In another bowl, combine mashed bananas, sugar, slightly beaten egg, and melted butter. Mix well. Stir into dry ingredients just until moistened.
5. Fill greased muffin cups 2/3 full (do not use paper muffin cups). Using hands, arrange coarse, pea-sized crumbs over muffin batter.
6. Bake for 18-20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to wire rack.

*The original recipe calls for butter or margarine, so feel free to use margarine if you prefer.

Lemon Spice Visiting Cake

Lemon Spice Visiting Cake

Those of you who read The Cook’s Tour regularly, know that I love, LOVE, warm, comforting cakes - coffee cakes, pound cakes, tea cakes, quick breads - you get the idea. Given a choice, I will always take this kind of baked good over a sweet layer cake or gooey pastry. 

So last week when we had some good friends visiting us here in sunny Puerto Rico, I knew I had to bake up something delicious to nibble on during their stay. I had purchased a giant bag of lemons at Costco the week before, and you know what they say…when life gives you lemons…NO, you don’t make lemonade, you bake a lemon cake! After scouring the thousands of recipes in my files, I decided on Dorie Greenspan’s Lemon Spice Visiting Cake. One, because it sounded like it would be fabulous, and two, the title evokes everything I love about baking - the act of sharing something you baked to welcome people to your home, or bringing it with you to a friend. 

This cake has it all - it’s luscious, easy to prepare, keeps very well, can be used as a sweet treat post-breakfast (as we did), for a midnight snack (as we did, with a glass of wine - don’t judge), an afternoon treat, or you could dress it up with some berries and whipped cream for a semi-formal dessert. The marmalade glaze is optional, but I recommend it, it adds just a touch of sweetness and a beautiful sheen.

Bake it up soon and you, too, will be singing it’s praises! 

Dorie Greenspan’s Lemon Spice Visiting Cake

Notes from Dorie: Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn’t be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.

Makes 10 servings

INGREDIENTS

Butter and flour for the pan

1 ½ cups/190 grams all-purpose flour

1 ¼ teaspoons baking powder

1 teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon fine sea salt

1 ¼ cups/250 grams sugar

1 large (or 2 small) lemons

4 large eggs, at room temperature

½ cup/120 milliliters heavy cream, at room temperature

1 ½ teaspoons pure vanilla extract

5 ½ tablespoons/75 grams unsalted butter, melted and cooled

⅓ cup marmalade, for glaze (optional)

½ teaspoon water, for glaze (optional)

DIRECTIONS

Center a rack in the oven, and heat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

Rye-Cranberry-Chocolate Chunk Cookies

Greetings, Dear Cook's Tour Readers.

Are you tired of the same old chocolate chip cookie? Do you want something with a little more texture? Would you like a cookie bursting with not-your-typical flavors? How about one that's also super easy to prep and bake? Well, if you answered "yes!" to at least one of these questions (and I'm pretty sure you did), step right up, 'cause I've got just the thing.


By way of one of my favorite bakers, Dorie Greenspan, who adapted it from Mokonuts bakery in Paris, comes this incredible cookie. These are not delicate cookies, by any means. These have a nice heft to them, and they are made with rye flour which gives them a nutty flavor and texture. They also use chocolate chunks instead of chips, which amps of the chocolate-y-ness. The cranberries give you a bit of tartness, which makes these not too sweet, and the sprinkle of sea salt atop each cookie just enhances all the flavors.


You do need to let the dough refrigerate overnight so plan ahead. They keep well at room temp for about three days, and freeze well up to 2 months (I've got a few in my freezer right now). They are perfect for a lunchbox or fall picnic basket, or nibbling with a cup of tea on a crisp fall afternoon.

Makes about 15 large cookies

Ingredients:

1 cup plus 1 1/2 tablespoons (130 grams) medium rye flour
1⁄2 cup plus 2 tablespoons (85 grams) all-purpose flour
1 teaspoon baking powder
3⁄4 teaspoon fine sea salt
1⁄2 teaspoon baking soda
10 tablespoons (140 grams) unsalted butter at cool room temperature
1⁄2 cup (100 grams) sugar
1⁄2 cup (100 grams) light brown sugar
1 large egg
1⁄3 cup (50 grams) poppy seeds
2⁄3 cup (80 grams) moist, plump dried cranberries
4 ounces (113 grams) bittersweet chocolate, chopped into chunks
Flake salt, such as Maldon, for sprinkling

Directions:

1. Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.
2. Working with a mixer (fitted with the paddle attachment, if you have one), beat the butter and both sugars together on medium speed for 3 minutes, until blended; scrape thebowl as needed. Add the egg, and beat 2 minutes more. Turn off the mixer, add the dry ingredients all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on low speed until the flour almost disappears, and then add the poppy seeds, cranberries and chocolate. Mix only until incorporated. Scrape the bowl to bring the dough together.
3. Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover, and refrigerate the dough overnight or for up to 3 days. (If you’d like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)
4. When you’re ready to bake, center a rack in the oven, and heat it to 425. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cookies on the sheet, leaving 2 inches between each cookie (work with half a batch at a time and keep the remaining balls of dough in the refrigerator until needed). Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do.
5. Bake the cookies for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.
6. Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.

RECIPEinaFLASH: Black-and-White Banana Loaf

I know, I know - it's Thanksgiving week and this should be a pumpkin recipe. But there are a million pumpkin recipes floating around this month and I thought you might like a small diversion. I love pumpkin, but maybe you are one of those people who don't. Or maybe you're just pumpkin'd-out, what with a pumpkin recipe everywhere you look. 

With that in mind, I bring you an absolutely delicious banana loaf. Not just any banana loaf. This is a Dorie Greenspan (read my interview with Dorie from earlier this year) recipe so you know it is going to be luscious. It's from her "Baking From My Home to Yours" book, and with bananas, chocolate, and rum in the mix, really, how could you go wrong? I made this a couple of weeks ago when we were having friends over for dinner. It's wonderful on its own with a shower of confectioners' sugar, but to dress it up a bit, I added some freshly whipped cream on the side. Fabulous!

We are off to Vermont for a cozy New England Thanksgiving at The Inn at Weathersfield.

Inn at Weathersfield, November 2014

Make no mistake, I'll be having the pumpkin pie for dessert! :-) 

Here's hoping you have a happy holiday!

Black-and-White Banana Loaf
Dorie Greenspan

1-1/3 C all-purpose flour
1 t baking powder
1/2 t salt
1/4 t freshly grated nutmeg
1-1/2 ripe bananas, peeled
squirt of fresh lemon juice
grated zest of 1/2 lemon
1 TB dark rum
3 oz bittersweet chocolate, finely chopped
1 stick plus 2 TB (10 tablespoons) unsalted butter, at room temp
2/3 C (packed) light brown sugar
1/3 C sugar
4 large eggs
1 t pure vanilla extract
1/2 C whole milk

Center a rack in the oven and preheat to 325 degrees F. Butter an 8-1/2x4-1/2x2-1/2" loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, salt, and nutmeg.

In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum.

Melt the chocolate and 2 TB of the butter together in a microwave oven or in a heatproof bowl set over a saucepan of gently simmering water.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 TB) of butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2-3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk, and when it is blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.

Bake for 1 hour and 20-30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unfolding, then cool the cake to room temp right side up on the rack.

Storing: wrapped in plastic wrap, the cake will keep for 4-5 days at room temp; wrapped airtight, it will keep for up to 2 months in the freezer.

Print recipe

"Bake and Release"

Photo credit: Bon Appetit

You may be familiar with the fishing phrase “catch and release.” I subscribe to a slightly different version: “bake and release.” This delightful phrase comes from one of my baking idols, Dorie Greenspan, who I was lucky enough to do an exclusive interview with a few months ago. Much to the chagrin (or delight depending on your perspective) of my family, friends, and colleagues, I give away most of what I bake. Part of the pleasure of baking is seeing the happiness on people’s faces after eating a delicious cookie, crisp biscotti, or slice of luscious coffee cake. Baking is sharing and that’s what I’m going to do with you today. I want you to make this fabulous cake, share it with others, and watch the smiles spread across their faces (and yours!). 

Carrot-Walnut Loaf Cake (Bon Appetit, May 2015) 

Makes one 9x5” loaf. If you only have an 8 x 4 ” pan, simply hold back about 1- ³⁄₄ cups batter for later – it makes a mean waffle! 

INGREDIENTS 

1 cup vegetable oil, plus more 

1  cup plus 1 tbsp all-purpose flour, plus more 

1  tsp baking powder 

1  tsp ground cinnamon 

1 tsp kosher salt 

1 cup golden raisins 

1 cup walnuts, coarsely chopped 

3 large eggs 

1 cup granulated sugar 

2 tsp vanilla extract 

8 oz carrots, coarsely grated (about 2 cups) 

2 tsp light brown sugar 

DIRECTIONS 

Preheat oven to 350°. Lightly oil and flour a 9x5” loaf pan. Whisk baking powder, cinnamon, salt, and 1 cup flour in a small bowl. Toss raisins, walnuts, and remaining 1 tbsp flour in another bowl. 

Using an electric mixer on medium-high speed, beat eggs and granulated sugar in medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. 

Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar. 

Bake cake until a tester inserted into center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto wire rack to cool completely. 

Do ahead: bake up to 2 days ahead. Store wrapped at room temperature. 

Print recipe.

Interview: Cook, Baker, and Author Dorie Greenspan (and a recipe!)

In March, I attended “Conversations with Dorie,” a baking demo at the Kings Cooking Studio in Short Hills, lead by famed cook, baker, and cookbook author, Dorie Greenspan. Dorie took us through four delightful recipes from her most recent book, Baking Chez Moi, Recipes From My Paris Home to Your Home Anywhere. From the delicious Double Strawberry and Rose Shortcakes, to elegant Bubble Eclairs, to the luscious Top Secret Chocolate Mousse, the afternoon flew by as Dorie brought these recipes to life, enchanting the class with stories of her baking life in Paris.

About a week later, I had the pleasure of speaking with Dorie in an exclusive interview for JerseyBites, and I was thrilled to have this one-on-one conversation with one of my all-time favorite bakers!

Our discussion ranged from tips for home bakers to the subject of her next book, to pastry tours in Paris. Read on for my very own “conversation with Dorie.”

Terry: What is the inspiration for the cookie book you are currently working on?

Dorie: I have always loved cookies. Each of my baking books has hefty cookie chapters, but I didn’t really think about it until the idea started to take shape during “Beurre & Sel,” (the pop-up and then permanent cookie bakery she ran in New York City with her son, Josh). We were creating really unusual cookies, and when the bakery closed, I thought, “gee, I love doing this.”

Terry: What kind of cookies will be in this book?

Dorie: There are 150 recipes, everything from “cocktail” cookies (small, savory cookies that you can enjoy with wine, cognac, port, etc), to pfeffernusse (tiny spice cookies popular in Germany, Denmark, and the Netherlands). I love focusing on one subject and seeing how far you can go. I only care about deliciousness!

Terry: What do you think the most important things are for home baking success?

Dorie: You know, so many people can cook but not bake. I think baking is easier than cooking. I love the process of baking; it engages all your senses. Baking is an optional thing – you bake for pleasure. Baking is about transformation and magic.

I am a big believer in mise en place (the French phrase meaning to put in place). Bakers often don’t wait for things to cool to the right temperature. Read the recipe thoroughly before starting, give yourself time to bake; it’s not a last minute thing. And finally, your job is to follow the recipe. If you do these things, you have a good chance of being successful.

Terry: Do you cook/bake differently depending on your location (Dorie splits her time between New York, Connecticut and Paris)?

Dorie: My food is the same but shopping is different. In Paris, I shop every day, and we entertain friends for dinner more often in Paris, it’s more spontaneous. But it’s also a function of the kitchen. I have a lot of space in Connecticut and Paris, but I have a galley kitchen in New York.

Terry: Do you have any formal training as a baker?

Dorie: No, I was taught from cookbooks. I loved baking and after grad school, I got a job as a baker, but was fired. So I started writing about food and got a “permalance” job for Elle magazine. They had a great food section so that was the start of my training, working with the most fabulous chefs, translating recipes for home cooks. I worked with Jean Georges, Daniel, Pierre Herme. I got my training standing next to great chefs!

Finally, I asked Dorie if she would ever consider leading a pastry tour in Paris (which would be a dream come true for me).

Dorie: No, she laughed, there are people that do that now. There is a wonderful group that does food tours called “Paris by Mouth.” They offer cheese tours and pastry and chocolate tours.

In Paris, we live in the sixth arrondissement, which is basically “sugar plum central.” It’s a quick walk to Pierre’s shop, and fabulous chocolate shops like Laduree, and there are great pastry shops everywhere you turn. I still scout pastry shops all the time. In Paris, it’s art.

I love the tradition of French pastry – it’s hundreds of years old. Cloistered nuns in the Middle Ages made macarons!

PS: after my conversation with Dorie, I made her Lemon Madeleines. I had always wanted to try my hand at making the famous madeleines and when I saw her recipe, I decided to give it a go! They are a dream – the ultimate tea cake! I gave them just a shower of confectioners’ sugar, but Dorie includes a lemon glaze recipe that I’m sure would be just “the icing on the cake!” By all means, give them a try!

Dorie Greenspan’s latest book, “Baking Chez Moi,” is published by Houghton Mifflin Harcourt, and is available on Amazon, Barnes & Noble, and Indie Bound.

Red, White, and Blueberry!

In case you're not aware, New Jersey ranks second in the nation for blueberry production.  Remember, although I know at times it's hard to tell, we are not known as the Garden State for nothing.  So I felt it was my duty as a NJ resident, to bring you a recipe today that highlights the state's proud agricultural heritage.  If you'd like to read about the history of the commercial blueberry crop in NJ, click here.


I went to one of my time honored, favorite bakers, Dorie Greenspan, for inspiration.  And, true to form, she did not disappoint.  Dorie's Blueberry Breakfast Cake is a winner - not just because it's packed with delicious, fresh (NJ) blueberries, but also because it is so darned easy and effortless to make!  The basic recipe is great on its own, but Dorie conveniently supplies a streusel topping recipe in case you'd like to give it a little more oomph.  I wanted to try it "naked," and it's just fine that way, but I did find myself wanting some of the brown sugar/buttery/walnut combo that defines a good streusel. 


I'm keeping this post short and sweet today so I can get this recipe out in time for you to add to your weekend baking list.  I may be back later in the weekend with something else luscious, but if not, here's hoping you have a terrific July 4th holiday!


Blueberry Breakfast Cake (Dorie Greenspan)


1-1/2 C flour
2 t baking powder
1/4 t baking soda
Pinch each salt and cinnamon
1 stick unsalted butter
1/2 C sugar
1/2 C brown sugar
2 large eggs
1/2 C buttermilk
1 pint fresh blueberries


1.  Preheat oven to 375 F. Butter a 7x11" baking pan.  Whisk together flour, baking powder, baking soda, salt, and cinnamon.


2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.


3. Bake 40-45 minutes. Cool before cutting. Serves 12.


Print Recipe Here