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Category: Desserts & Fruit

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

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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

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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

Homemade Strawberry Ice Cream

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.

Tahini Brownies

Tahini Brownies

Tahini Brownies1 Bar of cooking chocolate, such as 60 or 70% bittersweet, 100 g
1/2 C., plus one T. of tahini
1 1/2 C. all-purpose flour
1 heaping tsp. baking powder
1 C. powdered sugar
~ 2/3 C. combination of rum and orange juice

Preheat the oven to 350F. Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl. Add the melted chocolate and the powdered sugar. Mix well. Sift the flour and baking powder into the mixture, and again mix well. Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible. Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.

Apples in a Robe

Apples in a Robe

6 – 8 Tart Apples, peeled, cored and quartered
1/3 C. Rum
1/3 C. Sugar
2 tsp. Cinnamon
1 171/4 oz. pkg. Frozen Puff Pastry
1 Egg
2 T. Water

Place apple quarters in a bowl and sprinkle with rum, sugar and cinnamon. Let stand for 30 minutes. Roll both sheets of frozen puff pastry to about 1/4 to 1/8 inch thickness and cut out squares large enough to enclose apple quarters. Place one quarter in the center of a pastry square; lift 4 corners towards the center and pinch the sides together. Bend the corner tips back so part of the apple is visible at the top. Repeat with remaining apples. Beat the egg with the water. Brush pastries with the mixture and chill 30 minutes. Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more.

Yield: 24 to 32 pieces

Sweet Cherries in Honey-Vanilla Syrup

Sweet Cherries in Honey-Vanilla Syrup

Sweet Cherries in Honey-Vanilla Syrup

 

2 lb. sweet red cherries, pitted

¾ C. honey

¾ C. granulated sugar

5 ¾ C. water

½ vanilla bean

 

Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean. Cook over medium-low heat until cherries are warmed through. Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims with a damp paper towel. Top with two-piece lids and rings, and process in a water bath for 10 minutes.

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

 

1/3 C. plus 1 T. (90gr) unsalted butter, softened

6 tsp. light brown sugar

3 peaches

1 ½ C. 190gr all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2/3 C. 130gr sugar

1 large egg

1 tsp. pure vanilla extract

½ C. 120ml buttermilk

 

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. Divide 1 T. of butter equally into 12 muffin C.. Sprinkle ½ tsp. of brown sugar into each muffin C.. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 C. of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 C. of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute.  Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan C.. I like to use this large cookie scoop. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

Easy Lemon Squares

Easy Lemon Squares

lemonCrust:
1/4 cup granulated sugar
3 tablespoons butter or stick margarine, softened
1 cup all-purpose flour
Topping:
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Preheat oven to 350°. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

S’mores Bars

S’mores Bars

smores1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow crème

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow crème. Crumble remaining graham cracker mixture over top. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Yield: 18 Bars
Calories: 213
Fat: 9g
Fiber: 1g

Basil Lemon Cake

Basil Lemon Cake

lemonbasilcake1 Package Trader Joe’s Vanilla Cake & Baking Mix (requires 2 eggs, 1 stick melted butter or 1/2 cup oil, and 1 cup cold milk)
Zest of 2 lemons, about 2 T. (use a lemon zester to make it easy)
1/2 cup finely chopped fresh basil

Blueberries &/or Whipped Cream for Garnish

Preheat oven to 350 degrees. Mix together cake batter as directed. When the batter is smooth, stir in lemon zest and basil. Spread batter in oiled 8×8-inch pan. Bake 40-43 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan. When serving slices, top with blueberries or whipped cream.

Dark Chocolate Soufflé

Dark Chocolate Soufflé

souffles-su-600574-xAdd cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

 

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1 cup chopped bittersweet or semisweet chocolate (5 to 6 oz.)

4 large eggs, separated

2 tablespoons rum or 1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream

 

Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see “Crowning Glory” below). Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.

 

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

 

 

No-Bake Lemon Pie

No-Bake Lemon Pie

1 (14oz) can sweetened condensed milk (Eagle Brand)
1/2 C. lemon juice
1 (8oz) tub cool-whip
1 9-inch graham cracker crust

pie

Whisk together milk and lemon juice. Carefully fold in cool-whip. Pour into prepared graham cracker crust. Refrigerate 4 hours, or until firm.

Salted Caramels

Salted Caramels

1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8-inch square baking pan with lightly oiled parchment paper. Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it’s reached a boil, remove it from the heat and set it aside. In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it is golden brown in color. Do not stir. Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes. Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours. Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat. Kelly’s Notes: Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor. For an added salty kick, top the caramels with additional sea salt after you’ve poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.

Rosemary–Pine Nut Cookies

Rosemary–Pine Nut Cookies

IMG_38653 T. heavy cream
1 T. plus 1 1/2 tsp. honey
1 T. plus 1 1/2 tsp. sugar
1 T. plus 1 1/2 tsp. all-purpose flour, sifted
1/4 vanilla bean, scraped
1 T. plus 1/2 C. butter, divided
1/2 C. pine nuts, lightly toasted
2 sprigs of rosemary
1/4 C. plus 2 T. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 C. plus 2 T. pastry flour
1/4 C. cornmeal or polenta

To prepare the rosemary–pine nut cookies, place the cream, honey, sugar, vanilla bean seeds, and 1 T. butter in a heavy-bottomed saucepan and cook over high heat, stirring only once to ensure even cooking, until the mixture reaches 230ºF on a candy thermometer. Take off the heat and whisk in the all-purpose flour. Pour the mixture into a bowl and fold in the pine nuts and 1 of the rosemary sprigs. Let the mixture stand for 15 minutes. Remove and discard the rosemary sprig. (This mixture can be made in advance, and stored in the refrigerator for up to a week. Bring it to room temperature before rolling out the cookies.) In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 1/2 C. butter and the powdered sugar until it is creamy and smooth, scraping down the sides as needed. Add the vanilla extract and salt and mix until combined. Add the flour and polenta and mix until combined. The dough will be soft. Shape the dough into a disk and wrap the disk in plastic. Chill for at least 2 hours or overnight. Preheat the oven to 350ºF. On a well-floured surface, roll out the cookie dough to 1/8-inch thick. Cut out circles of dough using a 1 1/4–inch round cutter. Place the circles of dough on a parchment-lined baking sheet. Work the pine nut mixture between your fingers, creating a thin disk about the size of a dime. Place the circle on a cut-out cookie and garnish with fresh rosemary sprigs, about three leaves for each cookie. Once all of the cookies are finished and garnished, bake them for about 15 minutes until they are golden brown. Cool on a wire rack.

Chocolate Domino Cookies

Chocolate Domino Cookies

CLX0106COOK001-lg1 1/2 cup unsweetened cocoa

1 1/4 cup all-purpose flour

1 teaspoon salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light-brown sugar

1 tablespoon vanilla extract

1 teaspoon vanilla extract

1/2 cup heavy cream

1/4 cup large white chocolate chips

 

Sift the cocoa, flour, and salt together into a medium bowl and set aside. Beat the butter and sugars with an electric mixer on medium-high speed until light and fluffy. Reduce speed to low and gradually add the cocoa mixture. Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour. Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll the dough to 1/4-inch thickness, cut 16 2- by 4-inch rectangles, and place on baking sheets. Score each rectangle in the middle — the short way — and press in the chips to create dominos. Place the cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes. Cool on the pan for 5 minutes. Cool completely on a wire rack.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake

1 can (20 1/2 ounce) pineapple rings in pineapple juice

12 tablespoon unsalted butter

1/2 cup light brown sugar, lightly packed

1/2 cup dark brown sugar, lightly packed

1/3 cup chopped pecans

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

2 large egg yolks

1 1/2 teaspoon vanilla extract

1 1/2 cup granulated sugar

 

Heat oven to 325 degrees F. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Brownie Cupcakes

Brownie Cupcakes

brownie1/2 pound softened unsalted butter
1 3/4 cups light brown sugar
5 large eggs at room temperature
5 ounces bittersweet chocolate, melted
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts
1 medium overripe banana, mashed
1 recipe White Chocolate Frosting

Preheat oven to 350°. Line a 12-well muffin pan with paper liners; set aside. 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. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla extract, and mix well. In a small bowl, combine flour and nuts. Alternately add flour mixture and mashed banana to chocolate mixture, beginning and ending with flour. Divide batter evenly among muffin cups; bake for 30 to 35 minutes, or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. Top with White Chocolate Frosting.
White Chocolate Frosting

1 cup softened unsalted butter
2 cups confectioners’ sugar
1/8 tsp. salt
7 ounces good-quality white chocolate, melted and cooled
4 T. heavy whipping cream
1 tsp. clear vanilla extract (if you can find it – keeps the frosting very white)

In a large bowl, and using an electric mixer at medium-high speed, beat butter, confectioners’ sugar, and salt together for 5 minutes, or until light and fluffy. Add white chocolate, cream, and vanilla extract. Beat at high speed for 5 to 6 minutes, periodically scraping down sides of bowl, until smooth and thick.

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
Maldon sea salt or fleur de sel (optional)

Directions
Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use).
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Lemon Bundt Cake

Lemon Bundt Cake

lemon cakeYield: 2 loaf cakes (or one bundt)

2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature
2 1/2 cups (500 grams) sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups (375 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) confectioners’ sugar, sifted.

Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray and spoon lemon syrup over cakes. Let cakes cool completely. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes and allow glaze to drizzle down the sides.