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Category: Desserts & Fruit

Plum Spice Cake

Plum Spice Cake

Plum Spice Cake

 

As needed butter and flour to coat pans; set aside until assemble

 

1 recipe of quick caramel sauce (see below) set aside until assembly

6 whole red flesh plums, skin on; stone removed and cut into sixth; set aside until assembly

 

3/4 cup light brown sugar

3 eggs, room temperature

1 cup all purpose flour

1 T. baking powder

½ tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2  tsp. ground cardamom

½ tsp. salt

6 ounce melted unsalted butter or olive oil may be substituted or used in combination

5 ounce half and half at room temperature

 

Quick Caramel Sauce for bottom of the pans: place 6 ounce butter, 1 ¼ cup brown sugar and 3 T. water in small sauce pan; cook just to dissolve sugar and place in bottom of greased and floured baking pans or tins; place fruit in caramel and batter on top of fruit; bake as directed above. To assemble pan: Brush 2 each, 8”cake pans or 1 12 cup muffin top pans with butter and then flour – shake off excess.  Place caramel syrup in the bottom of prepared pan before adding plums. Place 3 plums  in bottom of each muffin top pan on top of caramel; or arrange on top of caramel in 8″ layer pan. Place stone fruits in pattern with skin side up. To make the cake batter: Beat brown sugar and eggs together to a foamy consistency. Sift flour, baking powder, soda, cinnamon, ginger, cloves, cardamom and salt together and add these ingredients to egg mixture. Combine butter (and or olive oil) with cream and add to batter slowly till blended. Divide batter to cover fruit in muffin top tins; or 8″ pan. Bake at 350° F for approximately 20-25 (for muffin tops) to 25-30 minutes for layer pan; or until cakes spring back when touched. Cool only ten minutes and turn out onto cake rack to cool (fruit on top). Serve same day if possible. Serving suggestion: Whipped cream or with vanilla ice cream; add a nut brittle for crunch. Chef Notes: If you forget to take cakes out of pans after 10 minute rest and the cake sticks, carefully heat the bottom of the cake pan on low to warm caramel and it should come out. Other stone fruit, such as peaches and cherries, may be substituted or combined with the plums. In pear season, this becomes our Pear Upside Down Spice Cake!

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

 

1 cup (2 sticks) unsalted butter, chilled

1/2 cup superfine sugar

1 tsp. vanilla extract

2 egg yolks

2 cups flour

1/2 tsp. salt

1 tsp. cardamom seeds, crushed using a mortar and pestle

1/4 cup sparkling decorative sugar

1/4 cup chopped pistachio nuts

 

Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth. Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined. Spoon the dough into a cookie press and press out onto ungreased baking sheets. Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.

Pumpkin Whipped Cream

Pumpkin Whipped Cream

Pumpkin Whipped Cream

 

1 cup heavy whipping cream, very cold

1/4-1/2 cup powdered sugar (to taste)

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1 pinch salt

1/2 cup pumpkin puree

 

Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes. Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes. Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip. Taste and adjust sweetness and spices as desired. Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.

Apple Bacon Cobbler

Apple Bacon Cobbler

Apple Bacon Cobbler

 

4-5 Slices of bacon

¼ cup (1/2 stick) butter

6 cups of sliced apples (any variety you have on hand)

1 cup apple juice, apple cider or water

1 tsp cinnamon

¼ tsp. fresh grated nutmeg

1-1/2 cup sugar (divided)

1-1/2 cup all-purpose flour

1 T. baking powder

½ tsp. salt

1-1/2 cup Buttermilk (regular milk will work too)

 

Preheat oven to 350 degrees. Choose a cake or lasagna pan that you want to serve your cobbler in. Place your bacon in this pan and throw it in the oven to start cooking while you do the next step. Mix together apples, juice, ½ cup sugar, cinnamon and spices in a pot. Bring to a boil on medium-high heat and cook for about 10 minutes. Add more liquid if needed, you want this a little on the soupy side. Check on the bacon and remove the pan when the bacon is done. Chop bacon into small pieces and throw it in the pot with the apples. Leave the bacon grease in the pan! Add ½ stick of butter to the pan and throw it back into the oven to melt. In a separate bowl, mix 1 cup sugar, Bisquick and buttermilk (throw in a little extra cinnamon if you are feeling wild!) Now, we are ready for the assembly, which is really the important part. Remove the pan containing the bacon grease and butter from the oven. Pour the batter over the happy pork-fat mixture. Spoon the apple-bacon mixture gently over the batter and then pour any remaining batter over the top. The key is to let this cobbler mix together on its own for layers of salty-sweet goodness. Bake at 350 for approximately 30 minutes, or until the top is golden brown.

Blueberry Bannock Scone

Blueberry Bannock Scone

Blueberry Bannock Scone

 

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup finely chopped pecans

1/2 cup wheat germ

1 T. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

5 T. sugar

5 1/3 (1/3 cup) T. unsalted butter, chilled

1/2 cup buttermilk

2 large eggs

1 cup blueberries

1 tsp. water

 

Preheat the oven to 400 degrees. Lightly sprinkle a 14-x-16-inch baking sheet with flour, or line with a Silpat, and set aside. In a large bowl, combine the flour, pecans, wheat germ, baking powder, salt, cinnamon and 2 T. of sugar. Cut the butter into the flour mixture with a pastry blender or fork until it has the consistency of small crumbs. In a small bowl, combine the buttermilk and one egg. Add to the flour mixture and stir until just moistened. The dough will be quite wet and sticky; work it as little as possible.

Divide the dough in half and shape one piece into a 9-inch circle on the prepared baking sheet. Spread the blueberries evenly over the circle and sprinkle with 1-2 T. of sugar. On a lightly floured piece of parchment paper, form a 9-inch circle with the remaining dough and gently slide it on top of the berries. With the backside of a knife, score the top in 8 wedges. Beat the remaining egg with the water and lightly brush the egg wash over the top of the scone. Sprinkle with the remaining T. of sugar.  Bake until the scone is golden brown, 20 to 30 minutes. Remove from the oven and place on a cooling rack. When cool, cut into wedges and serve.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Freezer Dole Whip

Freezer Dole Whip

Freezer Dole Whip

 

1 cup room-temperature water

1 ½ cups granulated sugar

2 cups chilled pineapple juice

1 T. lime juice

 

In a medium microwave-safe bowl, combine water and sugar. Microwave 1 minute, stir, then microwave 1 more minute and stir to create a syrup. Cover and refrigerate at least 2 hours. Pour pineapple juice into ice cream machine and add ½ cup chilled syrup. Add lime juice. Follow ice cream machine instructions and run about 20 minutes. Serve immediately or transfer to a large plastic container, cover, and freeze overnight for a harder consistency.

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

 

3 T. salted butter, softened

1 1⁄2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 1⁄3 cups all-purpose flour

1⁄4 tsp. baking soda

2 tsp. baking powder

3⁄4 cup cocoa powder

1⁄4 tsp. salt

1 cup whole milk

 

‌To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside. In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly. ‌Scoop batter into prepared muffin tins, filling cups just above halfway.  ‌Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

 

 

For Frosting

 

1⁄2 cup salted butter, softened

4 cups confectioners’ sugar

8 ounces cream cheese, softened

2 T. heavy cream

10 chocolate sandwich cookies, crushed

48 mini chocolate sandwich cookies, whole

 

‌To make Frosting: In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined. ‌Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

 

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

Disneyland Churros

Disneyland Churros

Disneyland Churros

 

1 cup room-temperature water

3 T. plus

½ cup granulated sugar, divided

½ tsp. salt

3 T. plus 4 cups vegetable oil, divided

1 cup all-purpose flour

1 tsp. ground cinnamon

 

Line an ungreased baking sheet with parchment paper and set aside. In a large saucepan over medium-high heat, add water, 3 T. sugar, salt, and 3 T. oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat. Add flour and stir until combined. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes. Pipe dough into 6″ lines onto prepared baking sheet. Place sheet into freezer to set 1 hour. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3″. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total. Remove from oil with tongs and place in bowl with sugar-cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

 

4 ounces creamy goat cheese

2 T. honey, plus more for garnish

1/2 tsp. chopped fresh thyme

8 apricots, halved and pitted

1 T. olive oil

4 ounces bacon, cooked and crumbled

 

Preheat the oven to 350°F.  In a small bowl, mix together the goat cheese, honey, and thyme until well combined. Place the goat cheese mixture in a pastry bag with piping tip, or a zip-top bag with one corner cut to pipe out the cheese. Reserve. Place the apricot halves on a baking sheet and brush them with olive oil. Bake the apricots in the oven for 5 to 8 minutes, or until the apricots are slightly soft but not falling apart. Remove the apricots from the oven and set them on a platter. Pipe a tsp. or two of goat cheese into the center of each apricot. Sprinkle with bacon pieces and then drizzle with additional honey. Serve immediately.

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

With just four ingredients, you can have homemade sorbet. Here is a recipe that uses strawberries and honey, but once you master the technique (in other words, in about five minutes) you can start fooling around with other flavor combinations. One of our favorites is peach and maple. Just aim for about a pound of fruit, start slow with the sweetener, and taste the puree. And if you’re wondering about the vodka, it’s not an effort to slip in a shot of booze; it actually helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.

 

1 pint (1 pound) strawberries, hulled and quartered

¼ cup honey

1 T. vodka, or flavored liqueur of choice, (optional)

¼ cup freshly squeezed lemon juice (from 1½ lemons)

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine-mesh sieve to remove some of the seeds. Whisk in the honey, vodka (if you’re using it), and lemon juice. (You’ll want the puree to be on the sweet side, since freezing will dull the flavor.) Cover and chill the mixture. Once the strawberry puree is completely chilled, pour it into an ice cream maker and freeze according to the manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours so it can continue to firm up. The sorbet can be stored in a lidded container in the freezer for up to 2 weeks.

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

 

2 Rhubarb Stalks, sliced into ¼” pieces

2 T. Sugar

⅓ cup Water

4 Large Eggs, separated

¾ cup sugar

1 T. Lemon Juice

1 tsp. Vanilla

1 stick(1/2 cup) Butter, melted

¾ cup All-purpose Flour

2 cups Whole Milk, lukewarm

Powdered Sugar, for dusting

 

Add the sliced rhubarb, 2 T. of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside. Preheat the oven to 325 degrees. Grease an 8×8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter. Add the flour to the bowl and whisk in until fully combined. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup. Note that the batter will be extremely runny. Fold the egg whites gently in the batter, just until there are no large lumps left. Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.

Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.

Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

 

For the egg yolk mixture

4 egg yolks at room temperature (see note)

⅔ cup granulated white sugar

1 tsp. vanilla extract

½ cup / 1 stick salted butter, melted (see notes)

2 cups of milk at room temperature or lukewarm (see notes)

¾ cup cake or all-purpose flour (see notes if you prefer a gluten-free option)

⅓ cup unsweetened cocoa powder

 

For the egg white mixture

4 egg whites

1 T. white granulated sugar

½ tsp. salt

 

Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking Separate the eggs. Yolks in one bowl and whites in another. Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes). Pour in the cooled melted butter and mix for 1 minute on low speed. Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine. Slowly pour in the milk while beating the mixture and until just combined. Set the bowl aside. Preheat the oven now to 325° F / 170°C (150°C if you are using a fan assisted oven). Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). Beat the egg whites on medium speed for 1 minute. Then add in the 1 T. white granulated sugar and salt. Continue beating for about 4 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. Combine the egg yolk mixture with the egg white mixture. Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

8 ounces fresh Rhubarb, 1/4″ dice

2 cups granulated sugar

1/2 cup (1 stick) butter

2 eggs, large

2 cups AP flour

1 tsp. baking soda

1 tsp. cinnamon ground

1/4 tsp. salt

1 cup buttermilk, room temp

1 tsp. vanilla

 

Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside. Cover chopped rhubarb with sugar and set aside. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine. Fold in rhubarb, sugar mixture. Add vanilla. Pour into prepared pan. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 30 minutes before removing. Or cut and serve from pan. To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

 

1¾ cups all-purpose flour

2 cups sugar

¾ cup unsweetened baking cocoa

2¼ tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup sour cream

½ cup vegetable oil

1 T. vanilla extract

2 large eggs

1 cup hot water

2 tsp instant coffee powder

 

Preheat oven to 350°F. Grease and flour a 13- x- 9-inch pan. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Beat sour cream, oil, vanilla, and eggs using a handheld mixer or an electric mixer fitted with paddle attachment. Combine water and instant coffee in a separate bowl. Alternately beat dry ingredients and coffee mixture into egg mixture, beginning and ending with dry ingredients until just blended, scraping sides of bowl as needed. Pour batter into prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate Buttercream recipe.

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

 

1¼ cups sugar

½ cup all-purpose flour

½ tsp salt

4½ cups milk

8 large egg yolks

3 T. butter

1 tsp vanilla extract

1 (12-oz) box vanilla wafer cookies

8 bananas, sliced

1 (16-oz) carton frozen whipped topping, thawed

Garnish: crumbled vanilla wafers

 

Whisk together sugar, flour and salt in a medium saucepan. Whisk together milk and egg yolks in a medium bowl; add to sugar mixture, whisking until smooth. Cook over medium heat, stirring constantly, 8 to 10 minutes or until very thick. Remove from heat; whisk in butter and vanilla until butter is melted. Layer half of cookies, half of custard, and half of bananas in a 3-quart baking dish; top with remaining cookies and custard.

Cover tightly with plastic wrap, and chill at least 4 hours or up to 2 days. Top with remaining bananas and whipped topping before serving. Garnish with crumbled vanilla wafers, if desired.

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

 

1½ sticks (12 T.) salted butter

1 12-ounce bag marshmallows

1 12-ounce box rice cereal

1 tsp. vanilla extract

Flaky sea salt

 

In a large pot, brown butter over medium heat until butter is golden and smells nutty, about 5-7 minutes. Add marshmallows to the browned butter and mix with a silicone spatula until melted. Remove pot from heat and mix in vanilla extract. Add rice cereal slowly and mix to combine. Transfer cereal mixture to a parchment-lined baking dish and press down to form a 2-inch tall rectangle. (Tip: Use a small sheet of parchment to press down cereal mixture to keep your hands mess free). Sprinkle flaky sea salt on top. Let rice cereal treats completely cool, then cut into squares. Store in an airtight container.

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

 

2½ cups blackberries, divided

¾ cup granulated sugar

2 tsp. lemon zest

3 T. lemon juice

 

8 ounces mascarpone

½ cup powdered sugar

Zest of 1 lemon

¼ cup lemon juice

2 cups heavy whipping cream

16–18 graham crackers

 

For the jam: Add 2 cups of blackberries, sugar, and lemon zest to a medium saucepan over medium heat. Cook, stirring occasionally, until the blackberries begin to burst and the sugar melts. Use a large spoon or fork to press down on the berries to help release their juices. Turn the heat up to medium-high and cook for another 7-10 minutes until jam thickens and reduces to half the volume. Remove from heat, stir in lemon juice, then allow to cool completely. Prepare a 9”x5” loaf pan with plastic wrap, leaving at least a 5 inches of overhang on each side. With an electric hand or standing mixer, whip mascarpone, lemon juice, powdered sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. With the mixer running on low, stream in the cream and beat until medium-stiff peaks form. Arrange a single layer of graham crackers along the bottom of the pan, cutting the crackers to fit as needed. Add a ⅕ of the mascarpone mixture on top and smooth out with a spatula. Dollop a ⅓ of the jam on top of the mascarpone and evenly distribute with a clean spatula. Add another ⅕ of the mascarpone over the jam and smooth with the same spatula as the first round. Add another layer of graham crackers over top and repeat layering the mascarpone mixture and jam one more time. Finish by covering the last layer of mascarpone with a layer of graham crackers. Wrap the icebox cake with the plastic overhang and freeze for at least 8 hours or overnight. Transfer remaining jam and mascarpone mixture into airtight containers and refrigerate. Remove the jam and mascarpone mixtures from the refrigerator. Slice the remaining ½ cup of blackberries in half and mix them into the jam. Remove the icebox cake from the freezer and unwrap the top. Transfer the cake onto a serving plate. Remove the loaf tin and the remaining plastic wrap. With a spatula, evenly “frost” the entire cake with the remaining mascarpone mixture. Transfer the cake back to the freezer for 15-20 minutes. Top cake with remaining jam and slice to serve.

Oreo Dump Cake

Oreo Dump Cake

Oreo Dump Cake

 

24 Oreo cookies, divided

1 can sweetened condensed milk

1 tub whipped topping (Cool Whip), thawed

1 box chocolate fudge cake mix

1 1/2 sticks (12 T.) salted butter, sliced

 

Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray. Arrange 18-20 Oreo cookies in a single layer on the bottom of the prepared pan, covering as much surface area as possible. Pour the sweetened condensed milk evenly over the layer of Oreo cookies. Spread the thawed whipped topping over the sweetened condensed milk in an even layer. Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping layer. Use a fork to break up any large lumps in the cake mix. Arrange the butter slices in a single layer on top of the cake mix, covering as much surface area as possible. Roughly chop the remaining 4-6 Oreo cookies and sprinkle them on top of the butter layer. Bake in the preheated oven for 35-40 minutes, until the top is set and the butter has been absorbed into the cake mix. Remove from the oven and let cool for 5-10 minutes. Serve warm, scooping out portions with a large spoon. If desired, top individual servings with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Enjoy!

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

 

1 8 ounce package full fat cream cheese, softened to room temperature

1 5.4 ounce can unsweetened coconut cream

1/3 cup + 1 T. powdered sugar

2 T. fresh lemon juice

1 tsp. vanilla bean paste

1/4 tsp. sea salt

1 ripe mango flesh scooped out

 

40 grams 1/2 cup almond flour

85 grams soft pitted dates

50 grams 1/2 cup old fashioned oats

1 1/2 T. melted coconut oil

1/4 tsp. sea salt

 

When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it’s cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom. Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth. To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together. Press 1 T. of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups. Refrigerate for at least four hours. Before serving, puree the mango and spoon some on top of each cheesecake. Serve or refrigerate until ready to eat

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Dimply Plum Cake

Dimply Plum Cake

Dimply Plum Cake

 

1 1/2 cups all purpose four

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cardamom

5 T. unsalted butter

3/4 cup packed light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of one lemon (I left this out, by accident, mostly)

1 1/2 tsp. pure vanilla extract

8 purple or red plums, halved and pitted

 

Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

Pear and Cardamom Cobbler

Pear and Cardamom Cobbler

PNW Pear and Cardamom Cobbler

For the Biscuit Dough 1½ cups all-purpose flour ½ cup coconut sugar (or granulated) 2 tsp. baking powder ½ tsp. salt 1 tsp. ground cardamom 8 T. (1 stick) cold unsalted butter, diced 1 egg, cold ¾ to 1 cup heavy cream, cold For the Cobbler ¼ cup brown sugar 2 tsp. ground cardamom 2 to 3 ripe pears, cored and sliced 1 T. cold unsalted butter, diced Powdered sugar, for garnish, or serve with vanilla bean ice cream

Preheat the oven to 35O°F. To prepare the dough, whisk together the flour, sugar, baking powder, salt, and cardamom in a large bowl. Cut in the diced butter with a pastry cutter or fork or even your fingers until the flour mixture is crumbly. Once the butter is cut into the flour mixture, stir in the egg and ¾ cup heavy cream, just until nicely blended. Add the additional ¼ cup cream if your mixture hasn’t reached dough consistency. Press the dough into the bottom of a greased 9-by-l 3-inch baking dish or a 9-inch round cake pan. To prepare the cobbler, mix together the brown sugar and cardamom in a small bowl. Place the pear slices over the dough in the baking dish or cake pan and sprinkle the brown sugar and cardamom evenly over the top. Place the butter over the pears. Bake for 2 5 to 3 0 minutes, or until the cobbler is golden brown. Remove it from the oven and let it cool slightly before serving. Garnish with powdered sugar or serve with vanilla bean ice cream.  Note: I used Bose pears for my cobbler, but you can use any type of pear you’ve got on hand or find at your farmers’ market. Cardamom is most fragrant and flavorful when it’s fresh. If your cardamom has been in your pantry longer than 6 months, you may want to use a tsp. more in the cobbler or purchase a fresh bottle of cardamom. There is nothing like fresh cardamom in a baked recipe

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

2 cups (250g) all-purpose (plain) flour

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice. Sift in the flour, baking powder and salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. For the Lemon Frosting: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.  Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Magic Custard Cake

Magic Custard Cake

Magic Custard Cake

 

1/2 cup (113g) unsalted Butter

2 cups (480ml) Milk

4 Eggs , separated

4 drops White Vinegar

1 1/4 cups (150g) Confectioner’s Sugar

1 T. (15ml) Water

1 cup (125g) Flour

1 tsp. (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

 

Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Whip the egg whites and vinegar to stiff peaks. Set aside. Beat the egg yolks and sugar until light. Mix in the melted butter and the T. of water for about 2 minutes or until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. Allow cake to completely cool before cutting and then dust with confectioner’s sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it’s a custard layer cake.

Lemon Custard Magic Cake

Lemon Custard Magic Cake

Lemon Custard Magic Cake

 

4 cold eggs, separated

3/4 cup flour

3/4 cup sugar

2 cups lukewarm milk

1 tsp. Vanilla

4 T. melted butter, cooled

Zest and juice of one lemon

 

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F.  In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.  In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.  Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.  Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

 

½ pound butter – softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Anise Flavoring/ extract

3 cups flour (may need to add more)

2 teaspoons baking powder

¼ teaspoon salt

Milk (for dipping, optional)

12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

.

Preheat oven to 425 degrees. Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).  Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen

Funny Face Decorated Cookies

Funny Face Decorated Cookies

Funny Face Decorated Cookies

 

Chocolate cookie dough

Sugar cookie dough

Gingerbread dough

Royal icing

Gel food coloring

Free downloadable cookie template

Scissors

Rolling pin

Paring knife

12″ pastry bags

#1 or #2 round tip

Toothpicks

Paper plates or parchment (for experimenting)

 

We used three kinds of cookie dough created by cookie expert Bernard S.: chocolate cookie dough, sugar cookie dough and gingerbread dough. You can use your favorite versions—the ones passed down through your family or the ones that come refrigerated from your grocery store. If you’re making your dough, once it’s mixed up, put it in the fridge to chill for at least an hour. Then print the free downloadable cookie templates and cut the faces out with scissors. First, sprinkle a little flour on a sheet of parchment paper. This will help make sure your dough doesn’t stick. Roll all of your chilled cookie dough out onto the parchment — it should be a scant 1/4 inch thick. Then transfer the whole dough-covered sheet of parchment to a large baking sheet and pop it in the freezer for about 10 minutes. Remove the dough from the freezer and place the templates on the dough. Trace them with the tip of your paring knife, then cut them out. Remove the extra dough and put the cookie faces back in the freezer to keep those edges nice and sharp when they bake. Then just follow the baking instructions for each recipe and let your cookie faces cool completely. (This is really important!) Pro tip: We’re all about the cookie decorating here, but great cookies start with great dough. Check out our best tips and tricks for rolling your dough. Now for the fun part—decorating! Your cookies must be completely cool before you start decorating. Otherwise, the icing will break down. If you have to bake and decorate on the same day, let the cookies cool to the touch on the rack, then give them a quick chill in the freezer (about 10 minutes). Pro tip: Bake your cookie faces a week ahead and freeze them in a zipper bag ’til you’re ready to decorate. Start with the basic royal icing recipe mixed in a super-clean glass or metal bowl. (Fats can break down the icing, so you want your bowl completely free of oil or butter residue.) Mix the royal icing to the consistency of cake frosting and set it aside.  Next, separate the royal icing into as many smaller (and clean!) bowls as you want colors. You’re going to thin it down by mixing in the tiniest bit of water. To test the consistency, run a knife or spatula through the icing.  When it takes a good 20 seconds to fill back in, it’s the right consistency. If it’s too thick, add a tiny bit more water and mix again. Too thin? Add a little more powdered sugar. Pro tip: Adding too much water will make your icing runny. A spray bottle will allow you to control the amount of water so you can get the right consistency. We used plain white royal icing and added tiny dabs of gel food coloring to create different shades of brown. You’ll notice we kept our color palette super simple because #aesthetic. If you want a wider range of options, check out this post about food coloring ratios for different skin tones. We’ve provided our sketches to show different ways to try hair and noses and textures. But we don’t know your fam—you do. Play around! Fill your pastry bag with icing and pop on a no. 1 tip. For the larger areas, like hair and beards, start by outlining with royal icing then fill it in. If there are any open spaces, you can use a toothpick to move the icing around before it starts to dry. For a little dimension, let your first color dry completely (about 2 hours) before adding another on top in a slightly thinned down icing. (If you add icing to wet icing, it’ll all smooth out in one layer.)

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

 

1 box Yellow Cake

¼ cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

 

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13×9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Vanilla & Thyme Maple Roasted Strawberries

Vanilla & Thyme Maple Roasted Strawberries

Vanilla & Thyme Maple Roasted Strawberries

 

4 x 250g punnet of strawberries

Pure maple syrup

Vanilla bean or vanilla paste

A few fresh thyme sprigs

 

Line a large baking tray with baking paper. Slice a heap of strawberries and add to the baking tray (I’ve used about 4 x 250g punnets). Add a tbs or two of pure maple syrup (or sweetener of choice). Add 1 vanilla bean or 1 tbs vanilla paste. Add a few fresh thyme sprigs. Bake at 180°C / 350°F for 15-20 minutes. Serve as is -OR- on porridge, thick yoghurt and granola, pancakes, ice cream, toast with fresh ricotta or cream cheese (pictured), etc.

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

 

8 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon vanilla

1/4 cup sugar

3 cups huckleberries (divided)

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 baked and cooled 9 or 10 inch crust (I used Pate Sucree)

 

Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of baked and cooled crust and refrigerate for 1 hour. In a small pot combine 1 cup huckleberries and water. Heat over medium heat until almost boiling. Strain and mash mixture through a sieve leaving seeds and pulp and return juice to the pot (should be 1 cup).  Mix together cornstarch and sugar and add to juice in pot. Bring to a boil stirring constantly until mixture has thickened and juices are transparent. Remove from heat and cool to room temperature. Top cream cheese mixture in crust with 2 cups of berries. Spoon glaze mixture over berries return pie to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings

Rhubarb Cream Pie

Rhubarb Cream Pie

Rhubarb Cream Pie

 

1- 9 inch unbaked pie shell

2 tablespoons unsalted butter, softened

1-1/2 cups granulated sugar

2 heaping tablespoons all purpose flour (see note)

2 eggs, beaten

Pinch salt

2 teaspoons vanilla

3 cups sliced rhubarb

 

Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10  minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note – if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

 

1 cup granulated sugar

1 cup milk

2 cups semolina flour

1/2 tsp baking soda

zest of one lemon

cooking spray

About 1/2 cup almonds

 

2 cups of granulated sugar

2 cups of water

juice of one lemon

creme fraiche or whipped cream.

 

Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.  Pour into a greased 25-30cm baking pan.  A large pie pan or a springform pan work well.  Let sit for one hour for semolina to soak in the liquid. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.  When cool, add lemon juice. After one hour, cut semolina cake into your pattern of choice.  Place blanched, peeled almonds in a decorative pattern.  You can use either whole almonds or slivers. Bake cake for about 35 minutes until golden colored. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.  Pour syrup over entire cake. Wait at least one hour to serve or over night. Serve with creme fraiche or whipped cream if desired

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

 

3 C. granulated sugar, divided

2 C. water

2 C. fresh cranberries

6 or so branches of fresh rosemary

 

Combine 2 C. sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. When mixture comes to a simmer, remove it from the heat. Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight. Spread a baking pan with 1 C. sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar. Line a tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour. Store in an airtight container lined with parchment in a cool place for up to a week. Or just leave on the counter for easy snacking. (Do not store in a plastic bag—berries will get soggy and lose their pop. I learned this the hard way.)

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

 

Custard

 

6  eggs

¾ C. Sugar

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 vanilla bean, scraped

2 C heavy cream

1 C milk

bread croutons (1 1# loaf)

1/2 C fresh cranberries, halved

In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.  Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.  If vanilla pod remains in cream mixture, remove. While whisking constantly, very slowly pour the cream mixture into egg/sugar mixture. Spray baking dish with non-stick cooking spray.  Add bread croutons to the baking dish and sprinkle in cranberries.  Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.  Refrigerate overnight.  Preheat oven to 375 degrees. Remove plastic from baking dish and make sure your croutons are soaked.  Cover with foil. Bake 40 minutes.  Remove foil and bake 10-15 minutes more. Can be served warm or chilled, portioned and reheated to order.

 

Compote

 

3 C fresh cranberries

1 C sugar

Zest of 1 lemon

Zest and juice of 1 orange, strained

½ vanilla bean, scraped

Cinnamon stick, optional

1 C water

 

Combine all ingredients in a medium sauce pan. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy. Remove from heat and cool.  Remove citrus peels and vanilla bean pod. Keep refrigerated.  Use warm or cold.

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

 

1 box phyllo dough

2 sticks butter melted

 

1 C. milk

¾ C. sugar

1 tsp. rose essence

1 tsp. ground cardamom

2 eggs

“1 string” Sugar Syrup (Chasni)

1 C. sugar

½ C. water

½ tsp. rose essence /rosewater / vanilla

Garnish

½ C. chopped pistachios

1 T. rose petals

 

Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.

Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.

Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration! Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan. Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes. Combine milk, sugar, cardamom, rose essence, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown. Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.