Ina Garten’s Vanilla Cream Cheese Pound Cake is rich, moist and deeply infused with real vanilla for a simple but showstopping dessert. Perfectly tender with a creamy texture, it’s the kind of classic bake that feels both comforting and elegant in every slice.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Vanilla Cream Cheese Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves

Ingredients

Baking spray with flour, such as Baker’s Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it’s well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

Cook’s Note:
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Showstopping Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network


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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside the Fine Dining Decadent Diner, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all dishes must feature cottage cheese. Jamie Tran makes a Vietnamese bouillabaisse. Evelyn Garcia prepares congee with chanterelles and lobster. Martel Stone serves a Nigerian stew with roasted duck. Each chef battles for a chance to stay in the Flavortown kitchen.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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“I Have NEVER Eaten Anything Like This” 🔪🔥 | Flavortown Food Fight | S1 E7 Recap | Food Network


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Since everyone in Molly’s house loves eggs, ham and tots, AND Molly’s a sucker for clever wordplay, the *fri-tot-ta* is a definite crowd pleaser. It’s a frittata with tots! It’s creamy, crispy, cheesy and basically all of your favorite breakfast foods in one dish.
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Get the recipe ▶ https://foodtv.com/4dDrKoP
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Ham Frit-Tot-Ta
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 5 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients
1 pound (454 grams) frozen potato tots, such as Tater Tots
Kosher salt and freshly ground black pepper
10 large eggs
1/2 cup (120 grams) heavy cream
2 tablespoons (25 grams) neutral oil
8 ounces (226 grams) cubed ham steak
1 1/2 cups grated Gruyère (6 ounces/170 grams), divided
1/2 cup (60 grams) grated Parmesan cheese, divided
1 cup (240 grams) fresh ricotta
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
Flaky salt
Ketchup, for serving, optional

Directions

Arrange an oven rack in the upper third position. Preheat the oven to 425 degrees F.

In a large, cast-iron pan, add the potato tots and spread in an even layer. Season with kosher salt and pepper and bake until golden and very crispy, about 10 minutes past the package cooking instructions. Remove the tots to a plate or bowl and reserve the pan as you’ll use it again.

Lower the oven temperature to 350 degrees F.

In a large mixing bowl, whisk the eggs, cream, 3/4 teaspoon kosher salt, and a generous grinding of pepper. Set aside.

Heat the neutral oil in the reserved cast-iron pan over medium heat. Add the ham and cook, stirring often, until crispy, 3 to 4 minutes. Reduce the heat to medium-low and add the tots. Stir half of the Gruyère and Parmesan cheeses into the egg mixture and pour into the skillet. Let cook until the edges of the eggs just begin to set, 2 to 3 minutes. Dollop the ricotta all over the surface of the eggs. Sprinkle with the remaining Gruyère and Parmesan.

Bake in the oven until the frittata is set; start checking at 20 minutes. Turn on the broiler and broil until the cheese is bubbling and golden brown, 1 to 2 minutes. Remove from the oven and top with the chives and parsley, more pepper, and flaky salt. Let cool for a few minutes before cutting into wedges to serve. Serve with ketchup, if desired.

Leftovers will keep wrapped in the refrigerator for 2 to 3 days. Cold and room-temp frittata is great!

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Tots IN a Fritatta?! 🥔 Molly’s Ham Frit-Tot-Ta | Girl Meets Farm | Food Network


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Pecan pie isn’t just for Thanksgiving! Ree Drummond keeps things simple and sweet with these shortcut Mini Pecan Pies, the perfect easy dessert after a long day working on the ranch. Packed with rich pecan flavor and a flaky crust, they’re a quick treat everyone will love.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Mini Pecan Pies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 45 min
Active: 10 min
Yield: 14 servings

Ingredients

1 cup granulated sugar
1/2 cup corn syrup
1/2 cup maple syrup
1/3 cup (about 5 tablespoons) salted butter, melted
3 tablespoons brown sugar
2 tablespoons whiskey
3/4 teaspoon vanilla
1/2 teaspoon kosher salt
3 large eggs, beaten
1 heaping cup chopped pecans plus 14 whole pecans
14 prepared mini pie shells in disposable pans

Directions

Preheat the oven to 350 degrees F.

Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.

Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

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Ree’s Shortcut Mini Pecan Pies | The Pioneer Woman | Food Network


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Giada demonstrates how to make a delicious holiday sandwich cookie!
Subscribe to #discoveryplus to stream more #GiadaAtHome: http://discoverypl.us/2NeKVgd.
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Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Peppermint-Chocolate Sandwich Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 2 hr 55 min
Prep: 20 min
Inactive: 2 hr 25 min
Cook: 10 min
Yield: 12 sandwich cookies

Ingredients

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions

Special equipment: 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Cook’s Note

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar.

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Giada De Laurentiis’ Peppermint-Chocolate Sandwich Cookies | Giada At Home | Food Network


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