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Category: Desserts & Fruit

Ev’s Skorpas

Ev’s Skorpas

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.

1/2 C. (1/4 lb.) butter, cut into chunks, at room temperature
1 C. plus 2 T. sugar
2 large eggs
1 tsp. almond extract
3 C. all-purpose flour
1 T. ground cardamom (see note above)
2 tsp. baking powder
1/3 C. half-and-half
1 large egg white
1/4 C. slivered almonds

In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Blackberry-Black Tea Sorbet

Blackberry-Black Tea Sorbet

Blackberry-Black Tea Sorbet1 1/2 pounds rinsed blackberries
2 cups brewed black Darjeeling or Assam tea
1 1/4 cups sugar

In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Jasmine-Honey Sherbet

Jasmine-Honey Sherbet

Jasmine-Honey Sherbet3 1/2 cups warm brewed green jasmine tea
3/4 C. half-and-half
3/4 C. honey
1/4 C. sugar
1/8 tsp. lemon juice

In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Sabrina’s Fruit Cobbler

Sabrina’s Fruit Cobbler

Sabrina’s Fruit Cobbler

2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries (you can use fresh or frozen)

1 1/2 cups of sugar, divided

1 stick of sweet butter (NOT margarine)

juice of one lemon

2 cups self rising flour, sifted

2 cups heavy whipping cream

 

Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well! Melt the stick of butter in a deep casserole baking dish in the oven. Mix the flour and remaining sugar together and stir in the whipping cream. Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step!  Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.

Meringue Snowmen & Trees

Meringue Snowmen & Trees

Meringue Snowmen & Trees3 egg whites, at room temperature
3/4 C. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
Assorted soft food gel colors
1/2 tsp. each peppermint and lemon or orange extract

Royal Icing:
2 cups confectioners’ sugar
1 1/2 T. powdered egg whites
6 T. water

Decorations:
Small red, orange and blue candies, gumdrops, assorted fruit roll-ups

Position racks in second and third levels in oven. Heat oven to 200 degrees F. Line 2 baking sheets with nonstick foil. Beat egg whites, 2 T. of the sugar, cream of tartar and salt at medium speed in a small bowl until frothy. Increase speed to high; beat until soft peaks form. Gradually beat in remaining sugar until stiff and glossy peaks form, about 5 minutes. Divide in half. Color half with 2 to 3 drops green food color and beat in peppermint extract. Beat lemon or orange extract into other half. Transfer green meringue to a large pastry bag fitted with a large star tip. Pipe meringue into 15 2-1/2-inch stars, spacing about 1-inch apart on prepared baking sheet. Using slightly less pressure on pastry bag, pipe 15 1-inch stars. Using even less pressure, pipe 15 3/4-inch stars. Bake green meringue at 200 degrees F for 45 minutes. Meanwhile, place white meringue in a second large pastry bag fitted with a coupler. Pipe 12 1-1/2-inch balls on prepared baking sheet, using a slightly wet fingertip to coax meringue into shape if necessary. Affix a #12 large round tip to coupler; pipe 12 1-inch rounds. Remove tip and replace with a #10 medium round tip. Pipe 12 small rounds. After green meringue has baked for 45 minutes, add white meringue and bake another 1 hour and 15 minutes until firm and dry. Turn and reverse sheets halfway through. Turn oven off; let meringues sit in oven 1 hour. Remove baking sheets to wire racks to cool 10 minutes. Carefully lift meringues directly to rack.

Royal Icing: In a bowl, mix sugar, powdered egg whites and water; beat on high for 7 minutes until thick and fluffy.

Assemble snowmen, using icing as glue: Beginning with a large ball as a base, attach a medium and a small ball as body and head with dabs of icing. Repeat with remaining meringues. Decorate as desired, using icing to attach candies. Color some of the Royal Icing black and some of it orange to fashion eyes, mouths and carrot noses. Create hats out of gumdrops and mufflers from fruit roll-ups.

Assemble trees, using icing as glue: Stack 2 or 3 graduated stars on top of each other or leave unstacked for shrubs

Dehydrator: Watermelon Candy

Dehydrator: Watermelon Candy

Watermelon becomes as sweet as candy when dehydrated and the sugars intensified. Watermelon being mostly water, it will shrink up mightily.

Watermelon

Cut watermelon and remove flesh from rind. Cut flesh into ¼” thickness and remove as many seeds as you can. Place on lined dehydrator trays and dehydrate at 135 for 18-24 hours, or until it is as dry as you like it. Dry less for a chewy snack, more for a crisp version. Store in airtight container.

Brown-Eyed Susan Cake

Brown-Eyed Susan Cake

In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.

1 recipe yellow cake batter for two 9-inch pans
5 ounces unsweetened chocolate, melted
2 teaspoons grated zest plus 1 tablespoon juice from 1 orange
4 cups vanilla buttercream frosting*
Yellow food coloring (optional)
Semisweet chocolate chips
Candied orange peel

For the cake layers: Divide batter between two bowls. Stir 2 ounces melted chocolate into one bowl and orange zest into second bowl. Drop batter by spoonfuls into two greased 9-inch cake pans, alternating between chocolate and orange batters. Bake on middle rack in 350-degree oven until toothpick inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for 5 minutes, then turn layers out onto racks to cool completely.

For the frosting: Divide frosting between two bowls. Stir remaining 3 ounces melted chocolate into one bowl and orange juice into second bowl. Add 2 drops yellow food coloring (if using) to bowl with orange frosting.

To assemble: Spread chocolate frosting between cake layers and on sides of cake. Coat top of cake with orange frosting and decorate with chocolate chips and candied orange peel to resemble flowers.

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers’s)

Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and sauté until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

4 T. graham cracker crumbs, plus more for serving

2 T. all-purpose flour

1 tsp. cinnamon

1/2 tsp. ground ginger

Pinch grated nutmeg

1/4 tsp. salt

1/2 C. packed brown sugar

4 oz. cream cheese, room temperature

1 large egg

1/2 C. pumpkin puree (from one 15-oz. can)

Nonstick cooking spray

Whipped cream or vanilla ice cream, for serving

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.) In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar. Add cream cheese, egg and pumpkin and stir until well blended and smooth. Spray both sides of waffle iron with nonstick spray and place about 1/2 C. of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools. Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

Mini Monster Fridge Cakes

 

¾ stick unsalted butter

1/3 cup corn syrup

1 cup plus 1 T. bittersweet chocolate chips

3 T. superfine sugar

1/2 cup finely chopped dried apricots

1 1/2 cups crushed graham crackers

1 cup crispy rice cereal

1/2 cup plus 1 T. milk chocolate chips

 

Decorations: M&Ms, Edible Eyes, Writing Icing Pens

 

Line a 9 in square baking pan with parchment paper. Put the butter, corn syrup, bittersweet chocolate and sugar in a saucepan over a low heat and stir until melted, then add the apricots, crushed graham crackers and crispy rice cereal. Stir to coat the biscuits and crispy rice in the sticky mixture, then spoon into the baking pan and level the top. Cover and chill in the refrigerator for 1-2 hours until firm. Once firm, melt the milk chocolate in a heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Spread the milk chocolate over the chilled cake mixture and smooth the top. Put back into the refrigerator for 30 minutes until set firm, then remove from the baking pan and slice into 12 small rectangular pieces. Stick edible eyes on each rectangle with icing pens, decorate the body with M&M’s and draw on an icing mouth.

“The Greatest!” Pound Cake

“The Greatest!” Pound Cake

“The Greatest!” Pound Cake

 

2 C. all-purpose flour

¾ tsp. salt

¾ tsp. baking powder

2/3 C. (13 T.) unsalted butter

1 C. granulated sugar

1 tsp. finely grated lemon or orange zest (optional)

 

Preheat oven to 325° and grease a 8½- by 4½- by 2½-inch loaf pan. Sift together flour, salt, baking powder and set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add citrus zest and 2 unbeaten eggs, 1 at a time, and beat well. Add vanilla and nutmeg to milk. Then, slowly mix dry ingredients into batter alternately with milk. Do not over mix or the cake will become tough. When just combined, pour into loaf pan and bake until golden brown and a skewer inserted into the middle comes out clean, about 1½ hours. Cool on a rack 10 minutes before removing from pan.

Rhubarb Pie

Rhubarb Pie

Rhubarb Pie

 

4 C. chopped ripe rhubarb

1 C. white sugar

1/3 C. brown sugar

1 tsp. cinnamon (optional)

6 T. flour

1 T. butter

1 recipe for a 9” double-crust pie

 

Preheat oven to 450. Combine sugars and flour. Sprinkle ¼ over the crust in the pie plate. Pile the rhubarb over the mixture. Sprinkle with the remaining mixture. Dollop small pieces of butter over the rhubarb sprinkled with sugar. Cover with the top crust and flute edges. Place in the lowest rack in the oven and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for 40-45 minutes. Serving with ice cream is a must!

Caramelized Banana Upside-Down Cake

Caramelized Banana Upside-Down Cake

Caramelized Banana Upside-Down Cake

 

1/4 cup unsalted butter

1/3 cup light brown sugar

4 large bananas, just ripe, sliced lengthwise

1/4 teaspoon table salt

 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1/2 cup vegetable oil

1 cup granulated sugar

2 teaspoons pure vanilla extract

1 large egg

1 large egg yolk

1 cup buttermilk, room temperature

 

Preheat the oven to 350° F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside. Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside.  Place the oil, sugar, and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again. Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix. Scrape the batter over the bananas and gently smooth the top. Bake for 35 to 40 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two. Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake. Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Serve with vanilla ice cream or whipped cream. The cake will keep wrapped in plastic on the counter for up to 3 days, but it is best the day it is made.

Light, Fluffy Butter Cake

Light, Fluffy Butter Cake

Light, Fluffy Butter Cake

 

4 large eggs, room temperature

1 cup (200 grams) granulated sugar, divided

2 sticks (16 tablespoons/8 ounces/227 grams) good-quality unsalted butter

1 teaspoon vanilla extract

1/4 to 1/2 teaspoons finely grated lime, lemon, or orange zest (optional)

1 1/2 cups (200 grams) all-purpose flour (my favorite is Pillsbury bleached all-purpose flour; do not use cake flour), divided

2 1/4 teaspoons baking powder

1/4 cup (60 milliliters) whole milk, room temperature, divided

 

Heat the oven to 335°F. Spray an 8-inch metal square, preferably light-colored, pan with cooking spray.  Separate the egg whites from the yolks. In a large bowl, using an electric mixer on medium-high speed, beat the egg whites until soft peaks form. Gradually add ¼ cup (50 grams) of the sugar and beat until stiff. Set aside (transfer to another bowl if you need the same bowl to cream the butter). In another large bowl, using the electric mixer on medium-high speed, cream the butter and the remaining ¾ cup (150 grams) of the sugar until and fluffy. Be patient; it may take 5 to 10 minutes. Add the vanilla and lime zest, if using. Add the eggs yolks one at a time, gradually beating for a few seconds to incorporate after each addition. In a small bowl, using a fork, mix ¾ cup of the flour with the baking powder, stirring for 1 minute to aerate. Add to the butter mixture and mix on low speed just to incorporate. Do not overmix.  Add half of the milk and mix for a few seconds to combine. Add the remaining milk, mix again to combine, then mix in the remaining flour. Add half of the egg whites and mix on low speed to combine. Using a spatula, fold the remaining egg whites into the batter. Be patient—it may take quite a few turns of the bowl to fold in the egg whites. My trick is to turn the bowl as I fold. What I do is to do a “quarter turn” of the bowl (as if I’m turning the bowl from a 0-minute position to a 15-minute position) and fold; turn the bowl to a 30-minute position and fold; turn the bowl to a 45-minute position and fold; turn the bowl to a 0-minute position and fold. Repeat the turning of the bowl and folding until all egg whites are well incorporated. Pour the batter into the prepared pan and level with a spatula. Bake for 45 minutes. Reduce the oven temperature to 300°F and continue to bake for about 9 minutes, until a tester inserted into the center of the cake comes out clean. You will see that the cake has risen to the very top of the pan but the surface remains flat (don’t worry if you see a few bubbles). Let cool on a wire rack for 15 to 30 minutes, then invert on a plate, then invert again onto the rack or a platter. I like to wait until the day after to eat it, but you don’t have to. Let cool for a couple of hours before serving

Fruits of the North Pie

Fruits of the North Pie

Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.

Louisa’s Cake

Louisa’s Cake

Louisa’s Cake

 

9 tablespoons unsalted butter, at room temperature

1 cup plus 2 tablespoons sugar

3 large eggs

1 1/4 cups all-purpose flour

1 pinch salt

1 cup fresh ricotta

Zest of 1 lemon

1 tablespoon baking powder

1 apple, peeled and grated (should yield about 1 cup)

Confectioners’ sugar for serving

 

Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners’ sugar over the top or serve with your favorite seasonal fruit.

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet

 

3 ½ cups cold water, divided

¾ cup sugar

3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds

3 to 4 medium-sized sassafras leaves, roughly chopped (optional)

1 T. lemon juice

⅓ cup dry white wine

Pinch of cinnamon

 

Bring 1/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold water to bring the solution to room temperature. Stir in the honeysuckle flowers and sassafras leaves, is using. Cover and let infuse for 8-12 hours in the fridge. Once the flowers have infused and the liquid tastes nice and honeysuckley, place a fine-mesh strainer over a large bowl and strain out the flowers and leaves. Discard the leftover flowers. Stir in the lemon juice, white wine and cinnamon. Taste and add a pinch more of cinnamon if necessary. The mixture should have a hint of cinnamon, but the flavor shouldn’t overwhelm the flowers. Freeze in your ice cream machine according to the manufacturer’s directions. Enjoy!

 

Honeysuckle Sorbet Notes: The sorbet is best the day it is made. If you have leftovers, you can let them thaw in the fridge for 15 minutes before serving for a softer sorbet. I recommend using a mix of orange and white blossoms as well as the closed white buds because this is what I usually find when I am harvesting and they each add slightly different elements to the flavor. However, you can use whatever mixture you find as long as it is at least 2/3 opened flowers. To make this alcohol-free, you can use 1/3 cup water with a few drops of lemon juice in place of the wine. I would also recommend adding an additional 1/4 cup of sugar in step 1 to help create a softer sorbet. Sassafras leaves have a very different taste from the better-known sassafras root. The leaves add a soft lemony flavor to the sorbet.

Foraged Flower Fritters

Foraged Flower Fritters

Foraged Flower Fritters

 

1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)

1/2 cup flour

1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup milk

1 T. melted butter

1 egg

lard tallow, or other fat for frying

 

Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding

 

2 C. granulated sugar, divided

¼ tsp. salt

½ C. all-purpose flour

¼ C. lemon juice

Finely grated zest of 3 lemons

1½ C. buttermilk

½ C. heavy cream

4 eggs, separated, plus 1 yolk

Huckleberry sauce for serving*

 

*HUCKLEBERRY SAUCE

4 C. cleaned huckleberries (or your favorite berries)

2 C. white sugar

1 C. water

Juice of 1 orange

Juice of 1 lemon

 

Preheat a convection oven to 325°. In a large bowl, stir together 1 ½ C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in ½ C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don’t over mix. It should be lumpy with some of the egg whites in large visible clumps—it should look messy, soupy and lumpy—not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches ⅔ up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.

 

Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and purée with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

 

1 pint (3½ C.) fresh local strawberries, rinsed and dried

1 pint (1½ C.) fresh blackberries, rinsed and dried

2 Ataulfo (Champagne or yellow) mangos, peeled, pitted and sliced into (2- to 3-inch) thinly sliced lengths

Finely grated zest and juice of ½ lime

2 T. white coconut balsamic vinegar (or substitute white balsamic vinegar)

1 tsp. fresh thyme leaves

Honey to taste (optional)

 

Remove the tops of the strawberries using a melon baller or paring knife and, depending on the size, cut in halves or quarters, to match the approximate size of the blackberries. Place in a medium bowl along with the blackberries and mango pieces. Add lime zest and juice, balsamic vinegar and honey (optional). Gently toss to distribute fruit evenly and garnish with fresh thyme leaves. Serve at room temperature or chill and let marinate several hours. Enjoy! Serves 8 as a salad or dessert.

Caramelized Fruit Kebabs

Caramelized Fruit Kebabs

stiCaramelized Fruit Kebabs

 

Bamboo skewers, soaked in cold water for 30 minutes

Choose any combination of fruit: peaches, nectarines, bananas, pineapple or strawberries

A liquor of your choice

Confectioner’s sugar

 

Cut fruit into small chunks and thread onto skewers. Sprinkle a little liquor over kebabs and let macerate for 10 minutes. Sprinkle a little confectioner’s sugar onto a plate. Put the kebabs into the sugar and then onto the grill and cook for 1 to 2 minutes each side or until slightly caramelized. If you are using a heavy skillet, put a little butter in first and then cook the kebabs until caramelized. Allow to 2 to 3 skewers per person. Serve immediately over cake or ice cream.

Spiked Arnold Palmer Popsicles

Spiked Arnold Palmer Popsicles

Spiked Arnold Palmer Popsicles

 

1 1/4 Cups Iced Tea

1 1/4 Cups Lemonade

1/3 Cup Citrus Vodka

Juice of Half of a Lemon (Optional)

Lemon Wedges, Sliced Thinly (Optional)

Popsicles Sticks

Popsicle Mold

 

In a pitcher, combine the Iced Tea/Lemonade juice and the citrus vodka. If you want to add a bit more lemon flavor, squeeze in the juice of half of a fresh lemon. Stir well. Pour the mixture into your popsicle molds. For a little extra pizzazz, pop a lemon wedge into each mold. Put the popsicle mold into your freezer and allow to freeze for at least 4 hours. (I let mine freeze overnight). Carefully remove each popsicle from the mold and serve!

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

 

3 eggs

1 1/2 c. sugar

1 1/2 c. extra-virgin olive oil

1 1/2 c. milk

2 c. whole wheat flour

1 tsp. baking powder

1 tsp. sea salt

2 T. fennel pollen (fiore di finocchio)

 

Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.

Meyer Lemon Semifreddo with Summer Berries

Meyer Lemon Semifreddo with Summer Berries

Meyer Lemon Semifreddo with Summer Berries

 

1/2 C. sliced almonds, toasted

1 3/4 C. chilled heavy whipping cream

1 1/4 C. plus 2 T. sugar

7 large egg yolks

1/2 C. fresh Meyer lemon juice or regular lemon juice

1 T. plus 2 tsp. finely grated Meyer lemon peel or regular lemon peel

1/4 tsp. salt

4 C. mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

 

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 C. sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Bien Cuit Shortbread

Bien Cuit Shortbread

Bien Cuit Shortbread

 

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

Rhubarb Swirl

Rhubarb Swirl

Rhubarb Swirl

 

Crust: 2 c. graham cracker crumbs

½ c. sugar

½ c. melted butter (1 stick)

Filling: ¾ c. sugar

3 c. chopped rhubarb

1 small box strawberry gelatin

1 small box vanilla instant pudding

1½ c. milk

¼ tsp. vanilla

1 carton of cool whip

 

Mix crust ingredients and press into a 9×13 pan. Set aside. Pour sugar over rhubarb in a sauce pan. Simmer until rhubarb is tender. Remove from heat and add the gelatin, mixing until dissolved. Set aside. Prepare the pudding with the milk, vanilla and cool whip. Add to the rhubarb mixture and swirl slightly. Pour into the graham cracker crust and refrigerate until set.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

 

2 C. (256 grams) cake flour (not self-rising)

2 tsp. (8 grams) baking powder

½ tsp. (3 grams) fine sea salt

8 T. (112 grams) unsalted butter, softened

1 C. (200 grams) sugar

3 large eggs, left at room temperature for 30 minutes

1 ½ tsp. (7 ml) vanilla extract

¾ C. (177 ml) whole milk

For the chocolate frosting

5 ounces (142 grams) semi-sweet chocolate chips

½ C. (120 grams) sour cream

1 T. (15 ml) whole milk

1 tsp. (5 ml) vanilla extract

Pinch of fine sea salt

Rainbow sprinkles

 

Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

 

Peach Topping

2 Peaches, sliced thinly into half-moons

1 tsp. Butter

1 tsp. Honey

Squeeze of Lemon

 

Cake Layer

1.5 C. + 2 T. Almond Flour

¼ cup Melted Butter (measure after melting)

¼ cup Honey

1 tsp. Vanilla

1 tsp. Lemon Juice

1 tsp. Coconut Milk

2 Eggs

¾ tsp. Baking Soda

 

Vanilla Caramel Sauce

3 T. Full Fat Coconut Milk (or Cream)

1 T. Maple Syrup

1 T. Sugar

1 T. Butter

¼-1/2 tsp. Vanilla

 

Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!

 

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.

Lemon Crunch Cake

Lemon Crunch Cake

Lemon Crunch Cake

 

1 cup granulated sugar

zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 tsp lemon extract

topping

1/4 cup granulated sugar

 

Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.