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Category: Desserts & Fruit

Lacy Cookies

Lacy Cookies

lacy cookies1/2 C. brown sugar
2 T. butter
1 tsp. vanilla extract
2 T. milk (I used 1 percent, but I think you could use any kind of milk you have in your fridge, including cream)
1/4 C. date honey (or regular honey)
1/3 C. all-purpose flour
1/2 C. almonds; coarsely ground
1/2 tsp. cinnamon
1 heaping tsp orange; zested
1/2 C. dark chocolate (for dipping)

Tips: 1) You must follow the order here. I have accidentally added the almond mixture at the wrong stage and the cookies will not spread. 2) Cool your tray with water each time you remove it from the oven (it will not warp your tray) or get three trays handy because if you drop your batter onto a heated tray the cookies will start to spread instantly and will be oddly-shaped. 3) If you end up with any oddly shaped ones, just take some scissors and cut the edges before the cookies have completely cooled down.

Let’s begin! Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously. Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, grab a bowl and mix the flour, almonds, cinnamon and orange zest together, slowly adding them to the wet mixture and making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it. If the mixture is stiff when you return to it, warm it up over a low flame for a minute or two. Drop teaspoon-sized balls onto your parchment paper, leaving about three inches space between each of the cookies because they will spread a lot. Create a double-boiler to melt the chocolate or melt it in the microwave. Leave them to cook for 6-8 minutes. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside. Once the centers are bubbling and they are a goldeny-brown color, remove them from the oven. Immediately remove the parchment paper from the tray and let them cool on the counter. After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and likely tear. Once you’re able to remove them from the parchment, you can wrap however many you want around the stick of a wooden spoon and create a flute. You can also fold them to create a bowl for ice cream, which I would have done if I hadn’t eaten the rest of the ice cream a few days ago…OR you can teaspoon chocolate onto the flat side of a cookie and sandwich it with another, which is my preference. Place them in the fridge for about 15 minutes to get the chocolate hard. Enjoy!

Quick Strawberry Watermelon Sorbet

Quick Strawberry Watermelon Sorbet

open-uri20150722-16-1jogjun1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 T. Lemon juice (or according to taste)

Place all of the ingredients in a blender or food processor, and blend until smooth. (This may take a few times of scraping down the sides of the blender, and possibly a few extra tablespoons of water of water.)

Yield: 4 servings
Calories: 72
Fat: 0g
Fiber: 2g

Apple Chunk Cake

Apple Chunk Cake

1 1pc07 fresh apple cake/4 cup sugar
1/4 cup vegetable oil
2 egg
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups apple (diced, chunks)
1/4 cup applesauce
2 cups apple (sliced, to place on cake)

Preheat oven to 350° F. In a large bowl, mix sugar, oil and eggs together. Beat well. In a separate bowl, combine flour, salt, cinnamon, and baking soda. Add to egg batter and mix well. Add apple chunks and applesauce to the batter. Stir to combine. Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour. Place apple slices on top of apple cake and serve.

Yield: 12 servings
Calories: 240
Fat: 6g
Fiber: 2g

Jack-O-Lantern Pie

Jack-O-Lantern Pie

Crexps159642_UH2464847C03_16_2bust:
1 3/4 c. flour
1/3 c. sugar
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Pumpkin spice
2/3 c. butter
4 – 6 T. Cold water

Filling:
1 c. cooked pumpkin
3/4 c. sugar
Pinch of salt
2 eggs
1 c. milk
1 T. Flour

Stir flour, sugar, salt, cinnamon and pumpkin spice in a bowl together using a fork. Cut butter into mixture until a crumbly texture. Add water, 1 T. at a time until moistened. Form dough ball in your hands. Place in a slightly floured surface and roll into a circle. Place on a pie plate, removing excess from rim using a knife. Save excess. Crimp piecrust around the edge.

Put all ingredients into a blender and blend thoroughly. Pour into piecrust. Sprinkle with cinnamon if you wish. Bake at 400 degrees for 25 – 35 minutes or until set (middle will shake just slightly). Decorate pie with baked cut outs when first taken out of the oven. Cool on wire rack.

Decoration: Using the remaining piecrust, form a small dough ball. Roll out on slightly floured surface, into a circle. Cut shapes to decorate your pie. Brush pieces with egg wash. If you wish, brush on yellow food coloring and sprinkle with cinnamon sugar. Prick shapes with tip of fork. Place cut outs on a piece of foil and bake beside pie until golden brown. When pie is finished baking, gently press the baked shapes onto pie.

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Lemon Fluff

Lemon Fluff

e718bce3bbae6bd5aaa49c16a9704b761 box Lemon Jell-o (3 Ounces)
1-¾ cup Very Hot Water
¼ cups Lemon Juice
1 cup Sugar
1 can Evaporated Milk (12 Ounces), Chilled
2-½ cups Vanilla Wafers, Crushed

Combine the Jell-o, hot water, lemon juice, and sugar in a mixing bowl and stir until Jell-o is dissolved. Chill till partially set, about 1 hour. Just before Jell-o is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-o mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-o mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Southern Cranberry Salad

Southern Cranberry Salad

1 (3-o355275-cooked-cranberry-saladunce) package strawberry or cherry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained

Place the gelatin in a large bowl and pour in boiling water. Stir with a fork until gelatin is dissolved. Add the cranberry sauce, mandarin oranges and pineapple; stir until well blended. Pour into bowl or mold; cover with plastic wrap. Chill at least 3 hours, preferably overnight. If molded, sit mold in 1 inch of hot water briefly. Run a sharp knife around the edges, and then shake to loosen the salad. Invert onto platter

Mini Pear Galettes

Mini Pear Galettes

3 cups4320-Apple-Pear-Galette-PM all-purpose flour
1/3 cup sugar
1/4 tsp. salt
2/3 cup cold unsalted butter, cut into cubes
1/3 cup ice water, strained
1 cup pear preserves
2 egg yolks
1/4 cup heavy cream
1 T. sugar
1/4 cup sliced almonds

Combine flour, sugar, and salt in a food processor, and pulse to mix. Add butter, and pulse until mixture resembles coarse crumbs. With machine running on medium speed, slowly add water until dough comes together and forms a ball. Remove dough and wrap with plastic wrap. Refrigerate for 2 to 4 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 4-inch cutter, cut rounds from dough. Gather scraps and roll once more, cutting more rounds. Place about 1 T. of pear preserves onto the center of each round. Using your hands, roll the edge of the dough inward, overlapping in a circular pattern. Whisk together egg yolks and heavy cream in a small bowl. Place galettes on prepared baking sheet. Brush each galette with egg mixture. Evenly sprinkle with sugar and almonds. Bake for 35 to 40 minutes, or until golden brown.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Baked Apple Chips

Baked Apple Chips

2 cupAppleChips1s sugar
1 cup water
1/4 cup honey
1/4 cup plus 4 T. fresh lemon juice, divided
1 medium red apple
1 medium Granny Smith apple
1 medium yellow apple

Preheat oven to 200˚. Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside. In a large non-stick sauté pan over medium-high heat, combine the sugar, water, honey, and 1/4 cup lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. Fill a large bowl with cool water, and add the remaining 2 T. lemon juice. Cut the apples crosswise into very thin round slices (about 1/16-inch thick) with a manual V-slicer; after slicing each apple, place slices in the water-lemon juice mixture. Remove apple slices from water, and dry with a clean kitchen towel. Dip apple slices, a few at a time, in the cooled syrup, and let sit for 10 minutes. Remove, letting excess syrup drip off, then place slices on the prepared baking sheets; repeat with remaining apples. Bake for 1 hour, or until apples are dry. Turn oven off, and leave apples in the oven for an additional hour. Carefully remove apple slices from the baking sheets, and store in an airtight container for up to 1 week.

Pear Tarte Tartin

Pear Tarte Tartin

1/2Pear-Tarte-Tatin-1 cup sugar
1/4 cup water
2 T. unsalted butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 tsp. fresh grated ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
16 Forelle pears, halved, stems and seeds removed
1/2 (17.3-ounce) package puff pastry, thawed
2 cups heavy whipping cream, chilled
1/3 cup confectioners’ sugar

Preheat oven to 375˚. In a small saucepan over medium-high heat, combine the sugar and water. Cook until mixture turns dark amber in color, about 8 minutes. Remove from heat; whisk in the butter, vanilla-bean seeds, ginger, cinnamon, cardamom, and salt. Place 4 pear halves into each of 4 (4-inch) square tart pans, cut side down; pour syrup over pears. Bake for 10 to 18 minutes, or until pears are soft and syrup is thick. Let cool for 10 minutes. On a lightly floured surface, roll out puff pastry sheet, and cut into quarters. Place each pastry square atop pears, tucking edges of dough between pears and sides of pan. Bake for 15 to 20 minutes, or until pastry is golden brown. Cool for 10 minutes. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Set aside. Invert a plate over each tart pan. Using a potholder to protect your hands, carefully invert the tarts onto the plates. Serve warm with whipped cream.

Apple Crumb Cakes with Calvados Crème Anglaise

Apple Crumb Cakes with Calvados Crème Anglaise

3Apple-Crumb-Cake-Recipe 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp. ground cinnamon, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk
1 tsp. vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Crème Anglaise

Preheat oven to 350Ëš. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour. In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp. cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine. In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 T. melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan. In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp. cinnamon, and remaining 2 T. melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely or serve warm. Remove paper liners before serving; serve with Calvados Crème Anglaise.

Calvados Crème Anglaise

2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved
1/8 tsp. salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170 on an instant-read thermometer. Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.

Tootsie Rolls

Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

48048ba3bdb8e7df815b1c126fdaea8a1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 cups granulated sugar
1 cup unsalted butter, softened
1 T. lemon zest
4 large eggs
2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 cup + 2 T. milk
1/4 cup + 2 T. sour cream
2 T. fresh lemon juice
2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well

Cream Cheese Frosting
12 oz. cream cheese, softened (1 1/2 pkg.)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp. lemon extract*
3 cups powdered sugar
Blueberries and lemon slices, for garnish (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don’t have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 T. of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Cream Cheese Frosting: In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake). *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!

Salted Caramel Dulce de Leche Cheesecake Bars

Salted Caramel Dulce de Leche Cheesecake Bars

salted2 1/4 C. graham cracker crumbs (from about 17 whole graham crackers)

2 T. sugar
1/4 tsp. ground cinnamon
10 T. butter, melted

3 8-oz. packages cream cheese, room temperature
1 C. sugar
3 large eggs
1/2 C. dulce de leche
2 tsp. vanilla extract

2/3 C. dulce de leche
2-3 T. heavy whipping cream

10 caramel chews
Fleur de sel

Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed – about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. Once the cheesecake bar is cooled, pour 2/3 C. dulce de leche sauce and a the 3 T. of whipping cream in a glass measuring C.. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill until ready to serve. Lastly – (and this is the best part!) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel.

Pie Fries

Pie Fries

pfriesCut pie crust into strips w/ fluted pastry wheel. Brush w/ melted butter. Sprinkle w/ cinnamon sugar. Bake at 375 about 15 minutes. Eat “as is” or dip into jam, pie filling or frosting

 

Jam Straws

Jam Straws

jamstraws1 package puff pastry (2 sheets)
1/4 C. seedless raspberry jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside. Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2″ larger on each side. Cut crosswise into two rectangles. Heat 1/4 C. of jam in microwave for15-20 seconds, just enough to loosen the consistency. With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out. Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar. Repeat process with second sheet of puff pastry. Very pretty served in colorful paper cones

Orange, Lemon and Lime Citrus Cookies

Orange, Lemon and Lime Citrus Cookies

Chewy, sugar coated cookies with orange, lemon and lime zest!

Cookiestack-1024x6853/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.

Easy Lemon Burst Cookies

Easy Lemon Burst Cookies

lemoncookies1 box lemon cake mix
1 egg
1-8 oz container of cool whip
1/2 c. powdered sugar for coating

Mix together cake mix, egg, and cool whip until well combined. Put the powdered sugar in a separate bowl. With a cookie scoop, or spoon, spoon your batter into the powdered sugar and roll it around to coat. Put it on a parchment paper lined baking sheet and bake on 350 for 10-12 minutes.

Minted Stone Fruit Salad with Ginger-Lime Syrup

Minted Stone Fruit Salad with Ginger-Lime Syrup

OLYMPUS DIGITAL CAMERA

1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint

Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.

Vanilla Sugar Palmiers

Vanilla Sugar Palmiers

vanillapalmiers1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

Greek Honey and Cheese Pie (Melopita)

Greek Honey and Cheese Pie (Melopita)

4melopita 1/2 T. sugar, divided into 3 1/2 and 1 T.
2 extra large eggs
2 T. flour
4 1/2 T. honey, preferably wild flower
1 T. lemon juice
1 T. brandy
18 oz soft mizithra cheese or ricotta
1 tsp. cinnamon

Pre-heat oven to 350-deg F. Butter a 10 inch ceramic pie dish or tart pan. Beat 3 1/2 T. sugar and eggs in a large bowl until creamy, about 3 minutes. Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes. Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes. Sprinkle warm cake with extra 1 T. sugar and cinnamon.

An Even Better Snickerdoodle!

An Even Better Snickerdoodle!

6ba526a281fb7e66308097a4949dbb3a1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Galaktoboureko

Galaktoboureko

Galaktoboureko-Greek-Custard-Pie-with-Syrup16 cups milk
1 cup fine semolina
¾ cup sugar
3 eggs
1 teaspoon vanilla
Lemon rind from 1 lemon, finely grated
1 package phyllo (about 10-14 sheets)
2 sticks (1 cup) + 1 Tablespoon unsalted butter

Citrus Syrup:
1 cup water
1 1/2 cups sugar
½ teaspoon vanilla
Lemon juice from ½ a lemon, about ¼ cup

Put milk, ½ cup sugar, vanilla, semolina and 1 Tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding. Take it off the fire and let it cool for 5-10 minutes. Beat eggs with the rest (1/4 cup) of the sugar and stir it in to milk mixture. Stir the lemon peel in. To make the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry. Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. I used a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish. Lay down about 5-6 sheets phyllo or half of your package. Lightly press the sheets into the sides and corner and let the edges overlap on top. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top. Pour the slightly cooled custard on the bottom sheets and spread to the sides. Then layer another sheet on top. Continue brushing butter between layers until you have used all the phyllo, approximately 6 sheets on bottom and 6 on top. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter. Bake for 1 hour at 375 degrees or until the top is light brown all over. While the pie is baking make the syrup by boiling the sugar, water and juice together for about 5 minutes. When you remove the pie from the oven, let it cool for about 15 minutes. Then, pour the syrup over the entire pie. Over time, it will seep in to the pie. Wait at least an hour before serving. Store the pie in the refrigerator for up to 3 days and continue to enjoy!

Cream Cheese Lemon Pound Cake

Cream Cheese Lemon Pound Cake

8slice-cut ounces cream cheese, at room temperature
3 large eggs
1 yellow cake mix
1 small box lemon or vanilla instant pudding
3/4 C. milk
1/2 tsp lemon extract
3 T. lemon zest

Preheat oven to 350. In a large bowl, beat cream cheese at medium speed with electric mixer until smooth and fluffy. Add eggs one at a time, beating well after each egg. In a separate bowl, mix together cake mix and pudding. In two or three intervals, add pudding/cake mix powder alternately with milk into the cream cheese mixture. Beat just until smooth. Gently stir in the lemon extract and zest. Pour batter into greased and floured bundt pan.  Bake 50-55 minutes.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

chefmom-cupacke-ice-cream-cone-interior1 chocolate cake mix
1 1/4 C. water
1/4 C. vegetable oil
1/4 C. applesauce
2 large eggs
30 flat-bottom ice cream cones
1 can (16oz) frosting (any flavor)
candy sprinkles

Preheat oven to 350. In large bowl, mix together cake mix, water, oil, applesauce, and eggs until smooth. Fill each cone with about 2 1/2 T. of batter. Place upright cones about 3 inches apart on an ungreased baking sheet or muffin pan. Bake approximately 25-30 minutes. Cool completely. Soften frosting in the microwave on HIGH 10 seconds. Stir, then spread evenly over cupcakes. Place sprinkles on top, if desired.

Little Peach Cakes

Little Peach Cakes

0597f9d6327948fc0ef90efd414339f8

2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional

How to Make and Assemble:

You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!

While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.

sugars

Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.

Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.

another peach

Dip each “cheek” of the peach into the pink sugar. I am calling each “fleshy” side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well.  At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.

Pear Fritters

Pear Fritters

Screen%20Shot%202013-09-17%20at%201_09_59%20PM1 egg, beaten
1/2 C. milk
2 tsp. sugar
1 tsp. ground cinnamon
1 C. self-rising flour
1 C. sour cream
1/4 C. vegetable oil
3 pears, peeled, cored and sliced horizontally

Combine the beaten egg, milk, sugar, cinnamon, and flour. Mix well and add sour cream. Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook 1-2 minutes. Turn and cook 1-2 minutes more. Add oil as needed. Remove fritters and drain. May be sprinkled with powdered sugar or cinnamon sugar. Serve warm.

Lemon Crumb Bars

Lemon Crumb Bars

exps37583_SD1115455D16A1 pkg. lemon cake mix
1/2 C. cold butter, cubed
1 egg
2 C. crushed saltines (about 60 crackers)
3 egg yolks
1 14oz can sweetened condensed milk
1/2 C. lemon juice

In a large mixing bowl, beat cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 C. of the mixture for topping. Press remaining mixture into 13×9″ baking dish coated with nonstick cooking spray. Bake at 350 for 18-20 minutes or until edges are lightly browned.
In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Store in refrigerator.

Sour Cream Cut Out Cookies

Sour Cream Cut Out Cookies

sour-cream-cut-out-cookies-with-cream-cheese-icing-051 C. butter
1/4 tsp. salt
2 C. sugar
1 egg beaten
1 tsp. vanilla
1 C. sour cream
4 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda

Cream together butter, sugar and salt. Add beaten egg. Blend in vanilla and sour cream. Sift together dry ingredients and add to creamed mixture. Refrigerate 1 hour. Roll out dough and cut into desired shapes. Bake at 375 for 9-12 minutes or until edges start to turn golden brown. Cool completely. Frost with your favorite icing.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

 

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

 

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.  Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube.  If you don’t want to use baking spray with flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.  Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.  Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

Chocolate, Orange, and Olive Oil Mini Lava Cake

 

4 T. all-purpose flour

1/4 tsp. seasoning (orange zest)

4 T. of Sugar

1 pinch salt

1 T. of Bitter Cocoa Powder

1/2 tsp. baking powder

1 Medium egg

4 T. of Milk

2 T. Extra-Virgin Olive Oil

 

Set-up the pressure cooker by filling the inner pot with 1 cup of water. Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside. In a measuring cup, add the flour, orange zest (or preferred seasoning), sugar, salt cocoa and baking powders and mix with a fork. Then, add the egg, milk, olive oil and mix vigorously until you have a homogeneous mini-cake batter. Pour into mug. (all separate steps on other site) Place the uncovered cup into the pressure cooker. If you are making more than one cup, arrange them so that they are all straight and not touching the inside of the pressure cooker. Close and lock the pressure cooker lid and choose Manual or Pressure Cook on High for 10 minutes cooking time. When time is up, release pressure. Open the top and with an oven-glove covered hand remove from the pot and serve on a saucer with a teaspoon immediately for the gooey center — it will keep cooking so if you let it rest the interior will solidify.

Homemade Strawberry Ice Cream

1 1/2 cups strawberries, hulled and diced

2 T. honey

1/2 cup granulated sugar

1 tsp. lemon juice

1 cup heavy whipping cream

1/2 cup half and half

1 tsp. vanilla extract

 

In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*). To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined. Pour the mixture into your ice cream maker and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving. Recipe Notes: *If you puree the strawberries, I suggest only using 2/3 – 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream

 

1 3/4 C. cream

3/4 C. 2% milk

3/4 C. sugar

1/4 tsp. salt

5 egg yolks

1 C.  lemon curd  (store-bought may be used, but ice cream is better with homemade!)

 

To make ice cream, in a medium size saucepan add cream, milk, 1/2 C. of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 C. sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or overnight. When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturer’s directions.  Add lemon curd the last 5 – 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

 

1 pineapple cut into bite-sized pieces

1/4 C. fresh basil thinly sliced

1 lime juiced

1/2 watermelon cut into bite-sized pieces

 

Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.

Cherries in Vanilla Syrup

Cherries in Vanilla Syrup

Cherries in Vanilla Syrup

 

2 lbs. cherries, stemmed and pitted

1 1/2 C. sugar

1 vanilla bean, split lengthwise, seeds scraped

2 strips lemon peel (optional)

 

Combine cherries, sugar, vanilla bean, lemon peel (if using), and 3/4 C. water in a medium pot. Bring to a simmer over medium-high heat, and cook until cherries are dark red and softened, and syrup is thickened, 20-25 minutes. Let cool slightly, and transfer cherries and syrup to glass canning jar or container. Seal. Refrigerated, cherries will keep up to 1 month.

Best Snickerdoodles Ever

Best Snickerdoodles Ever

bestsicks1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400°F (200°C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Caramel Shortbread Squares

Caramel Shortbread Squares

caramelsquares2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350°F (175°C). In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9-inch square baking pan. Bake for 20 minutes. In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to fi rm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need to be small because they are so rich.

Blueberry Ocean Tart

Blueberry Ocean Tart

Blueberry Ocean Tart

 

Crust:

1 C. almond flour

1 C. all purpose flour

2 T. coconut butter, melted

4 T. coconut oil, melted

1 T. maple syrup

 

Filling:

1 15oz (400ml) can full-fat coconut cream

â…“ C. maple syrup

â…› C. lime juice

1 tsp. agar agar powder

½ C. cashews, soaked

1 T. Unicorn Superfoods Ocean Blend

 

Topping:

½ C. blueberries

¼ C. blackberries

zest of 1 lime

 

Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!

Peachy Cheesecake Cupcakes

Peachy Cheesecake Cupcakes

For Peach Mango topping:
2 cups peeled, chopped fresh ripe peaches
½ cup mango juice
â…“ cup sugar
2½ tablespoons cornstarch

For Cheesecake:
3 8-ounce packages cream cheese, softened
4 eggs
1½ teaspoon vanilla
1 cup sugar

For Sour Cream filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla

Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Preheat oven to 300º. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups ⅔ full with cheesecake batter. Bake for 40 minutes. Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 2 tablespoons of peach topping of the top of cupcake.