"<a class=\"internal-link\" href=\"00.02 Inbox/ntfy.sh Send push notifications to your phone or desktop via PUTPOST.md\"> ntfy.sh Send push notifications to your phone or desktop via PUTPOST </a>",
"<a class=\"internal-link\" href=\"00.02 Inbox/ntfy.sh Send push notifications to your phone or desktop via PUTPOST.md\"> ntfy.sh Send push notifications to your phone or desktop via PUTPOST </a>",
Place a rack in middle of oven; preheat to 325°. Generously grease bottom and sides of springform pan with butter. Melt 4 Tbsp. butter in a small saucepan over medium heat until bubbling, about 2 minutes. Add brown sugar and ¼ tsp. Diamond Crystal or Morton kosher salt; cook, stirring constantly, until brown sugar is dissolved and butter is copper colored, about 30 seconds. (It’s okay if mixture doesn’t come together at this point.) Pour caramel into prepared pan.
 
#### Step 2
Carefully arrange bananas, cut side down, in pan, cutting them to fit in an even layer.
Whisk together flour, almond meal, baking powder, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Whisk egg, egg yolk, coconut milk, oil, vanilla, and 1 cup granulated sugar in a large bowl to combine. Add dry ingredients and mix with a rubber spatula until just combined. Pour batter over bananas and gently tap pan on counter to release any air bubbles.
 
#### Step 3
Place pan on a foil-lined rimmed baking sheet and transfer to oven. Bake cake, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 45–60 minutes. Immediately run an offset spatula around edges of pan to loosen cake. Transfer pan to a wire rack and let cake cool in pan 20 minutes; reserve baking sheet.
 
#### Step 4
Invert baking sheet over top of pan, then flip cake over onto baking sheet. Remove ring from pan; carefully lift away pan bottom, running offset spatula between bananas and bottom to release (don’t worry if some of the caramel sticks).
 
#### Step 5
Sprinkle remaining ¼ cup granulated sugar evenly over cake. Using kitchen torch, melt sugar until deep amber. Sprinkle cake with sea salt.
Toast Sichuan peppercorns and white peppercorns (if using) in a dry small skillet over medium heat until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and coarsely grind. Transfer to a medium bowl and add chili crisp, chili oil, soy sauce, peanut oil, and vinegar; whisk well. Set dressing aside.
 
#### Step 2
Cook noodles in a large pot of boiling water according to package directions, adding celery 2 minutes before noodles are done (celery should be crisp-tender). Drain and rinse under cold running water until cool. Shake off excess water; divide among shallow bowls.
 
#### Step 3
Arrange turkey over noodles. Give dressing a stir and drizzle over each bowl. Top with basil, cilantro, and nuts.
Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.
```
 
#### Step 1
Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours.
 
#### Step 2
Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
 
#### Step 3
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
iOS
3 years ago