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Category: Desserts & Fruit

Addictive Salted Caramel-Stuffed Chocolate Cookies

Addictive Salted Caramel-Stuffed Chocolate Cookies

Addictive Salted Caramel-Stuffed Chocolate Cookies

 

6 T. (3/4 stick) unsalted butter

4 ounces bittersweet chocolate, chopped

2 C. semisweet chocolate chips

3 large eggs

½ C. granulated sugar

2 tsp. pure vanilla extract

1/2 C. plus 2 T. all-purpose flour

2 T. unsweetened cocoa powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

Canola oil or nonstick cooking spray, for greasing

24 to 28 milk chocolate caramels (I like Dove)

Flaky sea salt, for topping

 

Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined—the chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly. In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2 to 3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 to 2 minutes more, until combined, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking soda, and kosher salt and beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight. Scoop out scant 2 T. of dough and place them about 2 inches apart on the prepared baking sheet. Grease your hands with a little canola oil or cooking spray, then flatten the dough into small disks, about 2 inches in diameter, and place a caramel in the center. Scoop out a rounded tsp. of dough and flatten into it into a disk. Place the disk over the caramel, pinching the layers of dough together. Bake for 10 to 12 minutes, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Let cool for at least 5 minutes on the baking sheet before serving.

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

3 eggs room temperature

70 g (1/4 cup + 2 tbsp) sugar

100 g (1/2 cup + 2 tbsp) cake flour

45 g unsalted butter melted

butter, parchment and flour for prepping the cake pan

 

Preheat the oven to 350ºF/175ºC. Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour. Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape. Sift the flour and fold it into the egg mixture in stage until incorporated. In a separate bowl, ladle out a portion of the batter and fold it with the melted butter. Return the buttery batter to the main mixing bowl and gently fold it with the remaining batter. Pour the batter into the prepared cake pan and bake for 30 minutes. Check for doneness by inspecting to see if the edges have sprung away from the pan or by inserting a toothpick into the center. Allow it to cool on a wire rack for ten minutes before removing from the pan. Note: Genoise cakes are dryer than many sponge cakes. You can add moistness and flavor with a simple syrup of choice.

Lemon Squares

Lemon Squares

Lemon Squares

 

2 cups flour, plus 1/4 cup

½ cup confectioners’ sugar, plus 2 tsp.

1 tsp. kosher salt

1 cup (2 sticks) butter, melted

4 eggs

2 cups granulated sugar

â…“ cup lemon juice (from about 1 to 2 lemons)

½ tsp. baking powder

 

Heat the oven to 350 degrees. In a medium bowl, whisk together two cups of flour, 1/2 cup of confectioners’ sugar and the salt. Add the melted butter and stir the ingredients to thoroughly combine them. Spread the crust with clean hands in an even layer into a 9-by-13-inch pan and bake the crust for 25 minutes. Meanwhile, in a medium bowl, whisk together the eggs, granulated sugar, lemon juice, baking powder and the remaining flour. Pour the lemon mixture onto the hot baked shell and bake it for an additional 20 to 25 minutes, or until it is just set. Using a small, fine-meshed sieve, sift the remaining confectioners’ sugar on top of the lemon squares once they have cooled. Cut the dessert into equal-sized bars.

Peach Bubble Cake

Peach Bubble Cake

Peach Bubble Cake

 

1 pound fresh or frozen peach slices

¼ cup brown sugar

¼ tsp. ground cinnamon

½ tsp. cornstarch

2 T. salted butter

 

½ cup (1 stick) salted butter, at room

temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1½ cups all-purpose flour

1½ tsp. baking powder

½ cup milk

 

Preheat the oven to 350ºF. To make the peach filling, place the peach slices in the bottom of a 9-inch pie dish or 8-by-8-inch casserole dish. In a small bowl, stir together the brown sugar, cinnamon, and cornstarch. Sprinkle the brown sugar mixture over the peaches and toss to coat. Cut the butter into small chunks and sprinkle it over the peaches. Bake the peaches for 30 minutes. While the peaches are baking, prepare the cake topping: In a medium bowl, beat together the butter and granulated sugar until the mixture is light and creamy in texture, about 3 minutes. Add the eggs and vanilla and beat again until smooth. In a separate small bowl, stir together the flour and baking powder. Slowly beat half of the flour mixture into the butter mixture, and then beat in half of the milk. Repeat with the remaining flour mixture and milk. Briefly stir the peaches to redistribute the sugar and butter mixture. Pour the cake batter over the top, making sure to evenly cover all the peaches. Place the dish on a baking sheet to catch any filling that may bubble up and out while baking. Bake the cake for 35 minutes, or until the cake is golden brown on top and the peach filling is bubbling up around the edges.

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

 

¼ cups warm water (about 110°F)

2¼ tsp. active dry yeast

1 cup granulated sugar, divided

3 large eggs

½ cups buttermilk, at room temperature

1½ tsp. sea salt, divided

4½ cups all-purpose flour, divided

8 T. melted unsalted butter, divided

2 T. lemon zest

½ tsp. ground cardamom

1 T. dried culinary lavender

Lemon Mascarpone Frosting (recipe below)

 

Lemon Mascarpone Frosting

 

¾ cups mascarpone cheese

1½ cups confectioners’ sugar, sifted

1½ tsp. lemon zest

3 T. fresh lemon juice

3 T. milk

 

In a small bowl, whisk together warm water and yeast. When yeast is dissolved, whisk in ½ tsp. granulated sugar. Let sit for 5-10 minutes, until mixture foams up. Meanwhile, in the bowl of standing mixer fitted with the whisk attachment, whisk eggs to combine; add buttermilk and whisk to combine. Add in yeast mixture, ¼ cup sugar, and 1¼ tsp. sea salt. Remove bowl from mixer and add about 2 cups flour and 6 T. melted butter. Stir with a rubber spatula until evenly moistened and combined. Add 2 more cups of flour, return bowl to the mixer, switch to the dough hook attachment, and knead with dough hook at low speed for 5 minutes. Touch the dough; if it is sticky, continue to run the mixer on low speed for up to five minutes more and add more flour, a T. at a time, until the dough is soft and moist, but no longer sticks to your fingers. The dough will pull away from the sides of the bowl, but stick to the bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform. If it sticks to your work surface, knead in more flour, a T. at a time, until it no longer sticks and all the flour is kneaded in. Spray a plastic mixing bowl with nonstick cooking spray and place the ball of dough into the bowl. Spray the top of the dough with cooking spray then cover the bowl tightly with plastic wrap. Set the bowl in a warm, draft-free area until it has doubled in volume, about 2 hours. Brush the bottom and sides of a 13×9-inch baking pan with 1 T. of melted butter. Turn the dough ball out onto a work surface and pat it into a rectangular shape. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining 1 T. of melted butter, leaving about ½-inch of dough unbuttered at the top edge. Combine remaining ¾ cup sugar, lemon zest, cardamom, and ¼ tsp. sea salt in a small mixing bowl and mix together with your fingers, rubbing between your fingers to get the oils out of the lemon zest and release the flavor. Sprinkle evenly over the buttered surface, leaving about ¾-inch uncovered on the top edge. Sprinkle evenly with lavender. Gently press everything into the dough, then roll into a tight cylinder. Pinch the seam of the dough to seal it, then stretch the roll to about 18 inches length and adjust the roll to make sure the thickness is uniform all the way down. Slice into 12 even rounds. Place buns, cut side down, into your buttered 13×9-inch baking pan. There should be some space between the rolls. Cover the pan tightly with plastic wrap and set it in a warm, draft-free area until the rolls get puffy and press against each other, about 1½ hours. Meanwhile, adjust your oven rack to its lowest position, place a baking or pizza stone on the rack (optional), and heat the oven to 350°F. Place your baking pan on the pizza stone (or directly onto the rack). Bake until rolls are golden brown on top, about 25-30 minutes. Cool on wire rack 10 minutes. When the rolls are still warm, spread Lemon Mascarpone Frosting on the top of the rolls. Serve warm. Lemon Mascarpone Frosting While the rolls are cooling, make the glaze. In the bowl of a stand mixer, beat the mascarpone cheese with the paddle attachment until smooth, about 1 minute. When the mascarpone is lump-free, gradually add in confectioners’ sugar with the mixer on low speed. Add the lemon zest, turn the mixer up to medium speed and beat until creamy. Turn the mixer back to low, and slowly add the lemon juice and milk, beating until the frosting is uniform. It should be somewhat thin, but not runny.

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

 

¾ C. Whole Milk

1/3 C. granulated Sugar

1 T. active drive yeast

2 large Eggs

1 tsp. vanilla extract

1 tsp. freshly grated lemon zest

3 cups all-purpose flour, plus extra for dusting

1/2 tsp. salt

1/2 cup unsalted butter, softened and cut into pieces

 

1/2 cup butter, melted, plus extra for brushing

1/2 cup granulated sugar

2 T. freshly grated lemon zest

Pinch of cardamom

Pinch of salt

8 ounces mascarpone cheese, at room temperature

 

8 ounces mascarpone cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 tsp. freshly grated lemon zest

4-5 T. milk

 

In a saucepan, heat the milk over medium-low heat until just warm, 105 to 110°F. Stir in 1 T. of the granulated sugar. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy. Whisk in the eggs until smooth. Whisk in the vanilla and lemon zest. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, remaining granulated sugar, and salt. Slowly add the milk mixture, mixing on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes, or until the dough is silky and smooth. Transfer the dough to an oiled bowl, then cover with plastic wrap. Let sit for 1 to 2 hours in a warm spot, or until doubled in size.

On a floured work surface, roll the dough out into a large rectangle, about 18″ x 12″.

 

Brush 1/2 cup of the melted butter all over the dough. In a small bowl, stir together the granulated sugar, lemon zest, cardamom, and salt. Sprinkle the sugar mixture evenly over the dough, leaving a 1″ border around the edges. Drop dollops of the mascarpone all over the dough. Tightly roll the dough up from 1 of the long ends into along log. Slice into approximately 1″ rounds. Place the rounds in a buttered 13″ x 9″ baking dish. Brush with additional melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes. Preheat the oven to 3 50°F. Bake the buns, uncovered, for 45 to 50 minutes, covering them with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be

set.

 

In a large bowl, whisk the mascarpone until creamy. Whisk in the powdered sugar, vanilla, and lemon zest. Gradually stream in the milk and stir until a glaze forms. You will have to stir for a minute or 2 to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 T. at a time, whisking well until smooth. Pour over the hot sticky buns. Serve immediately!

Apple Crumb Bars

Apple Crumb Bars

Apple Crumb Bars

 

2 T. butter

7 C. peeled and sliced apples (about 7 medium sized apples)

¼ cup apple cider or juice

1 T. cornstarch

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

 

1 ¼ C. flour

½ cup brown sugar

¼ cup sugar

1 ½ C. oats

¼ tsp. salt

10 T. butter, chilled and cubed

 

vanilla ice cream – for serving, optional

 

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan and set aside. In a large sauté pan over medium high heat, melt the butter and add the apples. Stir to coat the apples with the melted butter. Mix the apple cider or juice with the cornstarch, cinnamon, nutmeg, and salt until the cornstarch is dissolved. Stir into the apples and reduce heat to medium. Continue cooking until the apples begin to soften, about 5 – 7 minutes. Set aside. Meanwhile, in a food processor add the flour, sugars, oats, and salt and pulse 4 – 6 times or until the still has some whole oats in it. Do not pulse until the mixture is fine. Add the butter and pulse until the mixture is crumbly with pieces about the size of marbles. In the prepared baking pan, add one-half of the crumb mixture and press down. Layer the apples on top and sprinkle the remaining crumb mixture and press down lightly. Bake for 30 minutes. Increase oven to 425 degrees and continue baking until the top of the bars are golden brown, about another 10 – 15 minutes. Let cool and cut into bars. Serve alone or topped with vanilla ice cream.

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

 

2 C. pitted black cherries fresh or frozen

½ cup sugar

½ medium lemon(s) juiced

 

½ cup sugar

6 large Egg YOLK(s), Organic Pasture Raised

¾ cup whole milk

2 C. Crème Fraîche

 

Make the cherry compote: Combine the cherries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture looks like jam, about 20 minutes, stirring frequently. Remove from the heat and allow to cool completely before layering with the ice cream. Make the ice cream: In a bowl, whisk together the sugar and egg yolks until light and creamy. In a medium saucepan over medium-low heat, heat the milk just until a few bubbles start to form. Slowly and gradually, pour the hot milk over the sugar and yolk mixture, whisking constantly. Transfer the mixture to the refrigerator for 6 hours, or until completely chilled. Using a blender or electric mixer, combine the chilled mixture and the Crème Fraîche until smooth. Churn the mixture in an ice cream machine according to the manufacturer’s directions. once churned, scoop a few spoonfuls of the ice cream into a container, and then add a few spoonfuls of the compote. Continue layering, then cover with a lid or plastic wrap and store in the freezer until ready to serve, or up to 1 month.

Coconut Chia Pudding

Coconut Chia Pudding

Coconut Chia Pudding

 

1 C. unsweetened coconut milk

2 T. chia seeds

1 scoop (or about 2 T.) collagen peptides

1 tsp. granulated erythritol sweetener (optional)

2 T. shredded unsweetened coconut

 

Whisk together the coconut milk, chia seeds, collagen peptides, and erythritol sweetener (if using) in a small bowl. Cover the bowl and place it in the refrigerator for at least 2 hours and for up to 5 days. When you are ready to serve it, top with the shredded coconut and raspberries (if using). Try toasting your shredded coconut in the oven for 10 minutes at 3501 2F for added crunch!

 

Nutrition information per serving: 357 calories, 21gfat, 13g Fiber

Prickly Pear Pavlova

Prickly Pear Pavlova

Prickly Pear Pavlova

Prickly Pear Curd

 

1 1/2 pounds prickly pear fruit (approximately 6)

1 cup granulated sugar

4 large egg yolks (reserve egg whites for meringues)

2 large eggs

1/8 tsp. kosher salt

1 tsp. finely grated lime zest

2 T. fresh lime juice

1 T. unsalted butter, cut into 2 pieces

 

Cut the prickly pears in half. Using a spoon, scoop out the flesh and seeds into a medium nonreactive saucepan. Stir in 1/2 cup of the granulated sugar. Place over low heat. As the sugar starts to dissolve, press the fruit with a potato masher to release its juices. Cook until the mixture begins to simmer and the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer, pressing gently on the solids to extract all the juices. Discard the solids. You should have 3/4 to 1 cup juice. Fill a medium saucepan with 2 inches of water and place over low heat. Bring to a simmer. Whisk together the egg yolks, whole eggs, remaining 1/2 cup granulated sugar, and salt in a bowl large enough to rest inside the saucepan without touching the water. Whisk in the prickly pear liquid, lime zest, and lime juice. Stir in the butter with a wooden spoon. Place the bowl over the simmering water. Cook, stirring frequently, until the mixture is thickened and smooth, about 10 minutes. Strain the prickly pear curd through a fine-mesh strainer into a medium bowl. Press plastic wrap directly onto the surface of the curd and refrigerate until completely chilled, 4 hours or overnight.  Note:  Use a wooden spoon rather than a whisk to stir the curd. A whisk will prevent it from thickening properly

 

for the meringues

 

2 tsp. cornstarch

3/4 cup superfine sugar

Reserved 4 large egg whites, at room temperature

1 tsp. white vinegar

1 tsp. pure vanilla extract

 

Position a rack in the center of the oven. Preheat the oven to 200°F. Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick vegetable cooking spray. Combine the cornstarch with 2 tsp. of the superfine sugar in a small bowl. Set aside.  Place the egg whites in the bowl of a standing mixer fitted with the whip attachment. Beat the egg whites on high until they become frothy. Begin adding the remaining superfine sugar, 2 T. at a time, beating for 45 seconds between additions. The last addition will be the cornstarch-sugar mixture. Turn the mixer to low and beat in the vinegar and vanilla. Raise the mixer speed to high and beat for 1 more minute. The mixture should hold a very stiff peak. Divide the meringue mixture into 8 mounds, spaced evenly apart, on the prepared baking sheet. Spread each mound into a 4-inch circle with a slight indentation in the center. The back of a soup spoon works well for this. Bake for 1 1/2 to 2 hours, or until the meringues are dry to the touch. Place on a wire rack to cool. They will crisp up further as they cool. Use immediately or store in an airtight container at room temperature for up to 4 days.

 

for the pavlova

 

1 cup heavy cream

1 T. granulated sugar

1/8 tsp. kosher salt

4 blood oranges, peeled and segments separated Zest from 2 limes

 

Combine the cream, sugar, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whip the mixture just until it forms soft peaks. Divide the whipped cream among the meringues, spreading just to the edges. Divide the prickly pear curd among the meringues. Arrange the blood orange segments over the curd and sprinkle with the lime zest. Serve immediately.

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

 

1 tube refrigerated crescent roll dough

1/2 C. pumpkin puree

1/4 C. brown sugar

1 T. maple syrup

1 tsp. pumpkin spice

2 T. melted butter

1 T. sugar

1/2 tsp. cinnamon

whipped cream for dipping

 

Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice. Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough. Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges. Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide. Transfer the strips to the parchment lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. raw almonds

5 T. coconut oil (melted)**

2 T. maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)

 

white chocolate layer

â…” C. coconut milk (sub with cashew milk)

1 C. raw cashews (soaked*)

¾ C. cacao butter (sub with vegan white chocolate), melted and cooled

1/3 C. maple syrup

Pinch of salt

4 T. vegan white chocolate, melted and cooled

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp. of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Notes

*soak cashews in water overnight or for at least 3-4 hours.

**use refined (vs unrefined) coconut oil to avoid coconut flavor

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

 

2 1/4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3/4 C. (1 ½ sticks) unsalted butter, at room temp

1/4 C. cream cheese, at room temp

1/2 C. sugar

1 C. packed light brown sugar

1 1/4 tsp. vanilla extract

2 large eggs

2 C. semi-sweet chocolate chips

 

In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Baked Eggnog Donuts with Eggnog Glaze

Baked Eggnog Donuts with Eggnog Glaze

Baked Eggnog Donuts with Eggnog Glaze

 

1 cup whole wheat pastry flour

1 tsp. baking powder

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 cup Traditional Eggnog

1/4 cup maple syrup

1 egg

2 T. melted butter

1 tsp. vanilla extract

Eggnog Glaze

1 cup powdered sugar

2 T. Traditional Eggnog

 

Christmas Sprinkles to taste

 

Preheat oven to 375F and grease a donut pan with butter or oil. In a medium-large bowl combine the dry ingredients (whole wheat pastry flour, baking powder, nutmeg, and salt). In a separate medium bowl, whisk together the eggnog, maple syrup, egg, melted butter, and vanilla extract. Mix the wet ingredients with the dry ingredients. Spoon or pipe the batter into the donut holes. Bake for 9-11 minutes until inserted toothpick comes out clean and donuts are fully set. Wait about an hour to let the donuts fully cool to room temperature. Then, mix the powdered sugar with the eggnog to make the glaze. Dip donuts in the glaze and then add sprinkles. Eat immediately or store in the refrigerator until you are ready to eat!

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

 

1 ½ C. all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ cup unsalted butter see notes below room temperature, use vegan butter for vegan option

½ cup firmly packed light brown sugar

6 T. sugar

1 ripe banana large & mashed well

1 tsp. vanilla extract

2 ¼ C. Milk Chocolate Chips

 

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth. Add the mashed banana and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated. Chill dough if dough is warm. Using a small or large ice cream scoop or heaping T., drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, Small cookies bake 8-10 minutes Large cookies bake 10-13 minutes. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Makes 18 -30 cookies depending on size. NOTES: Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened) and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking. Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired. Chocolate Chip Tips: If you’re in chocoholic mode, go the full 2 ¼ C. of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

 

1 1/2 cups flour, stir to lighten, then measure, (plus additional, below)

3 T. cornstarch

2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar (plus additional, below)

3 extra large eggs

5 T. butter, room temperature

1 tsp. pear brandy, vanilla or almond extract

1/2 cup sour cream, room temperature

4 pears, peeled, two in chunks, 2 in 3/8″ slices (make sure pears are fully ripe)

2 T. flour (for pear chunks)

2 T. sugar (sprinkle on top)

 

Preheat oven to 350 degrees F. Grease and flour a 9″ spring form pan. In a medium bowl, sift together dry ingredients: flour, cornstarch, baking powder and baking soda. Set aside. In a mixing bowl, cream together butter and 3/4 cup sugar. Add eggs one at a time, mixing after each addition. Add brandy or extract of choice. Next add the dry ingredients, alternating with the sour cream: Add about 1/3 of the flour, then 1/2 of the sour cream, the next 1/3 of the flour mixture, the final bit of sour cream and then the remaining four mixture. Beat all additions on slow, as little as possible, scraping down after each addition. Toss pear chunks in the two T. flour, then gently mix in by hand, holding back about 5 or 6 chunks for the top. Scrape into prepared pan, level, and then top with the pear slices in a ring. Add the remaining chunks to the center. Sprinkle with the additional 2 T. sugar. Bake 35 to 40 minutes, until the top just barely begins to color around the edges and edges are firm; it’s ok if the very center is just a little soft. Do not over bake. Remove from oven and rest 10 minutes, then run a knife around the sides and release the spring form. Cool and serve. Note: If using canned pears, add an additional T. of cornstarch to the batter.

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

 

1 sweet red apple cut into slices

8 slices Parmesan cheese

3 ounces speck, 8 slices

Good honey

8 fresh basil leaves

 

Preheat broiler and line a baking sheet with foil. Top each slice of apple Parmesan cheese, then wrap with 1 slice of speck. Line them up on the baking sheet. Brush the tops with honey. Broil for 2-3 minutes until you see the honey and speck bubble and brown slightly. Remove and serve warm with a basil leaf for each bite.

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

¾ cup packed dark brown sugar

6 T. (¾ stick) butter, melted

4 medium-size, ripe, fresh pears

1 package (18.25 ounces) plain spice cake mix

1 cup unsweetened applesauce

½ cup buttermilk

1 tsp. ground ginger

½ tsp. ground cinnamon

3 large eggs

Vanilla ice cream, for serving

 

Place a rack in the center of the oven and preheat the oven to 350°F.   Divide the brown sugar between two 9-inch round cake pans, spreading it out evenly. Divide the melted butter between the two pans, covering the top of the brown sugar. Press the brown sugar mixture out so that it covers the entire bottom of each pan. Set the pans aside. Peel the pears, cut them into quarters, and remove the cores from the centers. Cut each quarter pear lengthwise into 3 or 4 slices. Arrange the slices, rounded side up, in rows on top of the brown sugar and butter mixture.  Place the cake mix, applesauce, buttermilk, ginger, cinnamon, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined and smooth. Divide the cake batter evenly between the 2 cake pans, pouring the batter over the pears and smoothing it out with the rubber spatula. Place the cake pans in the oven side by side.  Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 27 minutes. Remove the cake pans from the oven and carefully run a knife around the edge of each cake. Invert the cakes onto serving plates immediately and let them cool for 10 minutes. Cut the cakes into wedges and serve with ice cream. Keep It Fresh! Store these cakes, in cake savers or loosely covered with plastic wrap, in the refrigerator for up to three days. It does not freeze well.

 

One Big Pear Cake:  If you’d like, go ahead and bake this cake in a 13 by 9–inch pan, baking it for about 45 minutes. Don’t invert the cake unless you have a rectangular platter large enough to hold it. Cut the cake into squares and invert them onto plates, then serve them with ice cream. I have found this cake is best served the same day it is baked.

Berry Berry Cool Pie

Berry Berry Cool Pie

Berry Berry Cool Pie

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 T. lemon juice

1 ½ C. assorted fresh berries (raspberries, blueberries or blackberries)

1 (8 oz.) container frozen whipped topping, thawed

1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Mix together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. For Fudge Drizzle: Place 2 T. Smucker’s® Hot Fudge Topping in resealable plastic bag. Cut small piece off one corner. Drizzle topping over pie before serving.

Pistachio Cake with Pomegranate

Pistachio Cake with Pomegranate

Pistachio Cake with Pomegranate

100g green pistachios

35 grams of all-purpose flour for a dense nutty cake or 70 grams for a fluffier cake

1 stick of unsalted butter, room temperature (8 TB)

100g caster sugar

zest of 1 lemon

2 eggs, room temperature

1 teaspoon baking powder

1/2 teaspoon salt

 

1/2 cup powdered sugar, sifted if organic

2 tablespoons of pomegranate arils, plus more for garnish

pinch of salt

drops of lemon juice

some green pistachios, chopped or kept whole

 

Preheat oven to 350 and grease a loaf pan with butter and flour. Pulse your pistachios with the flour until finely ground. Beat the butter for a few minutes then add the sugar and zest and beat until light and fluffy add eggs one at a time, while mixer is running and beat until combined. Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. Bake for 30-35 minutes or until top springs back when pressed. If you are making the glaze: do so by pressing pomegranate arils through a sieve to release about 1/2 tablespoon of juice. Add the lemon juice, powdered sugar and the salt and mix to combine.  Once the cake is cool, drizzle with the glaze and top with pistachios and more arils.

Rhubarb Chess Pie

Rhubarb Chess Pie

Rhubarb Chess Pie

single-crust pie pastry

2 C. (½‑inch thick) slices rhubarb

1 ¼ C. granulated sugar (divided)

2 tsp. unsalted butter (at room temperature)

3–4 pinch kosher salt (divided)

4 large eggs (lightly beaten)

½ C. heavy cream

¼ C. melted unsalted butter

2 T. white vinegar

1 T. cornstarch

1 T. cornmeal

1 tsp. vanilla

 

Set oven rack to the middle position and preheat the oven to 400ºF. On a lightly floured surface, roll the pastry out to a 12-inch circle, a generous ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Line the dough with parchment or foil and fill with dried beans or pie weights. Bake for 8 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 minutes, or until the crust is dry and pale colored. Remove from the oven and set aside on a rimmed baking sheet to cool. Meanwhile, toss together sliced rhubarb, ¼ C. granulated sugar, butter, and a big pinch of salt on a separate rimmed baking sheet. Roast, stirring once, until just tender, about 12 minutes. Scrape the rhubarb, and any juices, evenly across the bottom of the prepared pie pastry. Lower the oven temperature to 350ºF. In a large bowl whisk together eggs, remaining sugar, cream, melted butter, vinegar, cornstarch, cornmeal, vanilla and 2 or 3 big pinches of salt. Once well-combined pour the mixture over the rhubarb in the pie pastry. Place the pie, on the rimmed baking sheet, in the heated oven and bake for 40 minutes., or until the center of the pie is just set. If the crust get too brown lightly tent it with foil for the last 10 or 15 minutes of baking. Cool on a wire rack 2 hours. Cover and chill the pie at least 3 hours. Allow the pie to sit at room temperature 15 or 20 minutes before slicing.

Peach Tart with Basil and Mascarpone  

Peach Tart with Basil and Mascarpone  

Peach Tart with Basil and Mascarpone

1 C. mascarpone cheese

1/4 cream (possibly a bit more)

½ C. basil chiffonade (leaves rolled and cut into very thin ribbons) plus more sprigs for garnish

¾ C. sugar

1 1/4 C. all-purpose flour

3 tablespoons fine yellow cornmeal

1/4‑teaspoon salt

1 large egg yolk

2 tablespoons heavy cream

1/2‑teaspoon pure vanilla extract

1 stick (8 tablespoons) unsalted butter, softened

4 large peaches

 

Prepare Filling::  Using a hand mixer or whisk whip together the mascarpone cheese, cream, and 1/4‑C. sugar. Add the cream a little at a time. You are looking for a sour cream consistency, very smooth with no lumps. Mix in 1/4‑C. basil chiffonade at the very end until just incorporated. Refrigerate filling, covered, until you are ready to assemble the tart.

 

Make Tart Shell: Whisk together the flour with the cornmeal, and salt in a large bowl. In a smaller bowl mix egg yolk, cream, and vanilla. In a 3rd bowl cream the butter and 1/4 C. sugar together using an electric mixer fitted with the paddle attachment. Mix them together on medium speed until they form a pale and fluffy paste, 2 to 3 minutes. Add the egg yolk mixture and mix them together on medium-low speed until well combined. Working in 3 additions, add flour mixture to the bowl until just combined. I find these additions easier to work with using a wooden spoon so as not to over mix the dough. Working on a piece of plastic wrap shape the dough into an oblong shape that is roughly the size of your tart tin (13 3/4‑by‑4 1/4‑by-1-inch). Add an additional piece of plastic on top and roll a rolling pin over the top to form a smooth flat piece of dough about 1/4‑inch thick. Close up the plastic wrap and move dough to the refrigerator. Refrigerate until cold, about 30 minutes, before using. Preheat oven to 375 degrees. Remove the dough from the refrigerator and peel off the top layer of plastic wrap. Invert the dough into the tart tin. It does not matter if it breaks or does not fit perfectly. Because you can press dough together and finish the shaping in the tart tin. The type with a removable bottom works best. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake about 18 minutes until golden and crisp. Let cool completely on a wire rack.

 

Make the Peaches: Peel the peaches. This can be accomplished easily if you blanch the peaches first. This will loosen their skin and the task is not nearly as messy as it would be with a knife.

Prepare an ice bath in a large bowl large enough for all the peaches. With a paring knife, lightly score an X onto the bottom of each peach. Bring a large pot of water to a boil. Carefully drop the peaches into the water for 1 to 2 minutes. Using a slotted spoon, move the peaches into to an ice-water bath to stop the cooking. Once the peaches have cooled, the skin should peel off easily. You may need to get it started with a paring knife, but most of the skin can be removed with your hands. Cut the peaches in half and remove the pits. Cut each half into 4 or 5 evenly sized wedges. Stir together the peach wedges, remaining 1/4‑C. sugar, 1 tablespoon water, and remaining 1/4‑C. basil in a medium sized saucepan with a lid, set over medium heat. Cook covered, stirring occasionally, until the peaches have softened, become a uniform color and released their juices, about 6 minutes. Let the peaches cool completely in the syrup.

If necessary, right before assembling remove the peaches using a slotted spoon and continue to cook the juices until they have thickened to a syrup.

 

Assemble the Tart: Spoon mascarpone filling into tart shell. Top with the peaches in an attractive manner, spooning the thickened juices over the top. Garnish with more basil sprigs or leaves.

Watermelon & Blackberry Fruit Salad

Watermelon & Blackberry Fruit Salad

Watermelon & Blackberry Fruit Salad

 

3 C. cubed watermelon

1 1/2 C. blackberries

2 T. chopped mint leaves

1 Lime

 

Take a large bowl and add watermelon cubes, blackberries, and mint leaves. Gently combine. Take your lime, slice it in half, then squeeze the juice from both halves over your fruit. Gently toss and serve.

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

– Medium heavy bottom saucepan

– Candy thermometer

– 2″ flat round hard candy lollipop mold

– Lollipop sticks

– Nonstick cooking spray

– Pyrex 2 C. measuring cup

– Pastry brush

– Cookie sheet or marble slab

– Parchment paper

– Edible flowers to fit inside the 2″D flat candy mold

 

– 1 C. of granulated sugar

– 1/3 C. of corn syrup

– ½ C. of water

– 2 tsp. of flavoring oil if using

 

Prepare your molds by lightly spraying them with nonstick cooking spray. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on a cookie sheet or marble slab. Combine sugar and water in a medium heavy bottom saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer. Allow to boil, without stirring, until candy reaches 250°F (121°C). If you plan to add food coloring, add it at this point and allow the liquid to continue boiling.  Once the candy reaches 300 degrees Fahrenheit (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This will prevent bubbles from forming in your poured lollipops. Working quickly, pour a scant amount of hard candy liquid into each mold, enough just to cover the bottom. Place an edible flower FACE DOWN on the liquid in each mold. Add a lollipop stick to each mold and continue pouring to fill each mold. If liquid becomes too thick to easily pour, simply reheat in the microwave on high for about 15 seconds and continue filling the molds. NOTE: The flower is placed face down so that the correct side of the flower will be on the front side of the completed lollipop. Allow to cool completely and remove from mold once hardened. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Rhubarb Simple Syrup

Rhubarb Simple Syrup

Rhubarb Simple Syrup

When fresh rhubarb is not available, frozen can be used in its place. Also, keep in mind, rhubarb stalks range in color, from a light green to a stunning red. The lighter stalks will create a less vivid red syrup. Adding a few cranberries during the cooking process will enhance the color of the simple syrup.

 

4 cups fresh Rhubarb, cut into 1-inch pieces

1 1/2 cups Water

1 1/2 cups organic granulated Sugar

 

Add the water, sugar and rhubarb to a heavy bottom pot. On medium heat bring mixture to a boil. Lower heat to a simmer for 15 to 20 minutes, cooking until rhubarb has softened and is breaking apart. Set mixture aside until it has cooled. Using a fine mesh strainer, reserve the syrup. Allow mixture to strain naturally without pushing down on the rhubarb. Doing so will leave sediments in the syrup.  Store in refrigerator for up to 6 weeks. Reserve the cooked rhubarb to be used in cakes, muffins, breads, as well as to top ice-cream.

Berries with Citrus Syrup

Berries with Citrus Syrup

Berries with Citrus Syrup

1 lb. mixed red berries, such as raspberries, strawberries, and redcurrants

4 1/2oz caster sugar

zest of 1 lemon, cut into strips

1 T. orange juice

handful of mint leaves

 

Place the mixed berries in a serving dish and set aside. Mix the sugar with 120ml (4fl oz) water in a heavy-based saucepan. Heat slowly until the sugar has dissolved, stirring occasionally, then increase the heat, and boil for 5 minutes. Remove the pan from the heat and leave to cool, then add the lemon zest and orange juice. Drizzle the syrup over the berries, then add the mint leaves. Leave to macerate for 10 minutes, before serving. GOOD WITH Whipped cream or ice cream. PREPARE AHEAD The dish can be made up to 1 hour in advance.

Salted Margarita Bites Cookies

Salted Margarita Bites Cookies

Salted Margarita Bites Cookies

1 pouch Betty Crocker sugar cookie mix

1 T. slightly packed grated fresh lime peel

1/3 C. butter or margarine, softened

1 egg

2 teaspoons fresh lime juice

1/2 teaspoon coarse (kosher or sea) salt

 

In large bowl, stir together cookie mix and lime peel until blended. Add butter, egg and lime juice. Beat with electric mixer on medium-low speed until blended and soft dough forms. On 17-inch piece plastic wrap, shape dough into 12-inch log. Wrap tightly; freeze at least 30 minutes or until firm enough to slice. Heat oven to 375°F. Unwrap dough; cut into %-inch slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary; lightly sprinkle with salt. Bake 8 to 10 minutes or until pale brown on bottom. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container. If desired, garnish cookies with freshly grated lime peel just before serving.

Rhubarb & Orange Slump

Rhubarb & Orange Slump

Rhubarb & Orange Slump

6 C. rhubarb, chopped into 1″ slices

zest and juice 2 medium orange

3/4 C. granulated sugar

1 2/3 C.  self-rising flour

6 T. butter, cut into pieces

2/3 C. milk

 

2 T. flaked almond

Mascarpone or crème fraîche to serve

 

Heat oven to 350. Place the rhubarb in a pan with the orange juice and 2/4 C. of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5 quart gratin dish.

 

Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche .

Canning Stewed Rhubarb

Canning Stewed Rhubarb

Canning Stewed Rhubarb

12 C. Sliced Rhubarb

1 ½ C. Sugar

 

In a large pot combine the rhubarb and sugar, mixing well. Cover and let stand until juice begins to release from the fruit. While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready. Once some water has started to release from the rhubarb, bring it to a gentle boil, stirring to prevent scorching. Ladle the stewed rhubarb into hot jars leaving 1/2″ headspace. Clean rims; put on lids and rings. Process in a boiling water bath canner for 15 minutes, adjusting for elevation.

 

Notes: Scale the recipe up or down by figuring 1/2 C. sugar for every 4 C. of chopped rhubarb

 

These beautiful jars are a simple addition to many meals in winter:

 

  • Use as a pancake / waffle topping instead of syrups
  • Mix in with oatmeal and other hot cereals for a flavorful, fruity punch
  • Top ice cream, poundcake, or sweet shortcake biscuits for an easy dessert
  • Dumplings! Put a jar or two into a pot and heat, add dumpling batter and cook until the dumplings are cooked and fluffy.
  • Stir into homemade yogurt
  • Pour a jar or two into the bottom of a pie plate and top with oats and melted butter for a crisp-style dessert.
Canning Mandarin Oranges

Canning Mandarin Oranges

Canning Mandarin Oranges

Clean your jars, rings and lids. A dishwasher works great for this. I usually put them in a pot of boiling water and then place them in the oven on the lowest temperature while I prepare my fruit. Peel your mandarins. Remove as much of the white pith as possible. These little Kishu Mandarins took no work at all to remove the pith, but their smaller than golf ball size did involve a lot of peeling. Pull apart the segments. You can actually leave them whole if you prefer, but since I will mostly be using them for salads I decided it would be easier to separate them before the canning process. Pack sterilized jars with Mandarin segments, leaving about 1/2 space at the top of the jar. Prepare your syrup solution. It is up to you whether you want a light or thick syrup and adjust the amount of sugar accordingly. The sugar does not actually preserve the mandarins. Preservation is achieved through the canning process and water bath technique. You could just add hot water to the jars if you wanted no added sugar. I went with a 2:1 ratio of water to sugar. I found I used about 1/2 C. of solution for each pint of mandarins. I combined 6 C. of water with 3 C. of sugar. Place the solution over medium high heat stirring to dissolve the sugar. Bring solution to a boil and immediately pour over packed jars of fruit. Slide a knife down the edge of each jar to release any air bubbles. I found an offset spatula worked great for this step.  Place lids and rings on jars. Place jars in a boiling water bath and boil for 15 minutes. You will need to adjust the time if you are living above 6,000 feet. Ensure the jars are sealed. Any unsealed jars should go directly into the fridge. Sealed jars can be stored in a cool dark place for up to 9 months.

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

 

2 cups of wood sorrel

1 cup of sugar

1/2 cup of sour cream

1/2 cup of full-fat Greek yogurt

1 cup of graham cracker crumbs

1/4 cup of butter

1/2 tsp. ground cardamom

1/2 tsp. salt

Directions

 

Remove stems from your wood sorrel leaves. Place in a food processor with sugar, then blend thoroughly. Remove sugar and place in a bowl with sour cream & yogurt. (Save about 2 tablespoons of sugar for garnish) ​Line a sieve with cheesecloth and put in your mixture. Place the sieve in the fridge overnight -with a bowl underneath – to drain.

 

​Crust: ​Preheat oven to 350 F. ​Melt butter on low heat. Mix melted butter, ground cardamom into graham cracker crumbs. Blend well. ​Press firmly into mini-cupcakes tins to form tarts. Bake for 20 minutes. Cool.

​

Tart Assembly: Remove your drained wood sorrel cream from the sieve. Dollop about a tablespoon in each tart shell. Sprinkle with wood sorrel sugar. Ready to serve!

Rice Krispies Treats for Two

Rice Krispies Treats for Two

Rice Krispies Treats for Two

1 T. unsalted butter (1/2 oz)

1 C. tightly packed mini marshmallows

2 C. crisp rice cereal, such as Rice Krispies

Pinch fine sea salt

 

Line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper or wax paper. If making the rice krispies treats for two in the microwave, place the butter in a microwave-safe bowl. Microwave on full power in 15-second increments, until the butter melts completely, 30 to 50 seconds. Add the marshmallows and microwave, again in 15-second increments, until the marshmallows melt, 25 to 50 seconds. Immediately stir the butter and marshmallows together very well. If making the rice krispies treats for two on the stovetop, melt the butter in a medium saucepan over low heat. Immediately add the marshmallows and, working quickly, stir until melted and well blended. Remove from the heat. Add the pinch of salt and the cereal all at once to the melted marshmallow and butter goo. Stir, stir, stir until the cereal is completely coated. Press the mixture evenly into the prepared pan using buttered fingertips or a spatula. If you have the patience, let the treats cool slightly. Slice in half and devour. (Just to warn you, these are generous servings. But c’mon, since when did a little Rice Krispies treat ever satisfy your craving?!)

Raspberry Lemonade Bars

Raspberry Lemonade Bars

Raspberry Lemonade Bars

 

1/2 cup butter {softened}

3/4 cup granulated sugar

2 eggs

1 tbsp lemon juice

1/4 tsp salt

zest 1/2 lemon

3/4 cup all purpose flour

3/4-1 cup fresh raspberries

Glaze

1 cup powdered sugar

1 tbsp seedless raspberry jam

1 tbsp lemon juice

zest 1/2 lemon

 

Preheat oven to 350 degrees.  Prepare an 8×8 square pan by spraying it with non-stick spray {or lining it with parchment paper}.  In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest.  You can mix it by hand but I used a hand mixer.  Add flour and mix until just combined.  Then add fresh raspberries and stir in by hand.  Pour into prepared pan and spread into an even layer.  Bake for around 25 minutes or until edges are brown the middle is set.  Do not over bake, you want the texture to be like that of a brownie.  Let it cool.  While the lemon bars are cooling, combine the glaze ingredients and whisk them together.  Pour it over the cooled bars and spread out into an even layer over the top.  Let the glaze set up for at least 20 minutes. Cut into squares and serve.  Store at room temperature or in the refrigerator in an air tight container.

Milk and Honey Baklava

Milk and Honey Baklava

Milk and Honey Baklava

1/2 C. unsalted butter, cubed (this can be a rough cube, ain’t got to be perfect)

BAKLAVA:

1 C. walnuts

1 1/2 C. shelled pistachios

2 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 pound phyllo

SYRUP:

3/4 C. sweetened condensed milk

1/4 C. boiling water

2 T. honey

1/4 tsp. vanilla extract

 

I used a 9×13-inch/quarter baking sheet. You can also use a baking dish or even a round cake pan (but you’ll have to cut the phyllo dough to shape).

 

CLARIFIED BUTTER: In a small saucepan, set over medium-low heat, add the butter. When the butter has melted it will begin to bubble and the milk solids will rise to the top. Using a spoon, skim the top of the melted butter and discard the milk solids. Run the butter through a small sieve or a cheese cloth to remove any excess milk solids. We want to do this so the butter doesn’t burn in the oven. Set the warm butter to the side.

 

TO MAKE THE BAKLAVA: My phyllo dough came in a 1 pound box. I used a pair of scissors and cut my phyllo dough in half (1/2 pound). (I saved the other half in the freezer for another time.) Preheat the oven to 350 degrees F. In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute. Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava. (Phyllo dough tends to dry out very quickly and assembling the baklava takes a bit of time. The damp kitchen towel will help with this.) Brush the first sheet of phyllo dough with melted butter and transfer it, buttered-side down, into the baking dish. Add a tsp. or two of the walnut mixture. Repeat by buttering a sheet of phyllo dough and then spreading a T. or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling. Using a sharp knife, slice the baklava into 1-inch diamonds or squares. Transfer to the oven to bake for 30 to 35 minutes, until the top is lightly golden brown and crisp.

 

TO MAKE THE SYRUP: While the baklava is baking, let’s make the syrup! In a measuring C., whisk together the sweetened condensed milk, hot water, honey and vanilla extract. When the baklava comes out of the oven, drizzle the syrup on top. Allow it to sit for 1-3 hours so it has a chance to marinate! Serve.

Classic Icebox Cake

Classic Icebox Cake

Classic Icebox Cake

3 C. heavy cream

4 T. sugar

1 T. vanilla extract

2 (9-ounce) packages Nabisco’s chocolate wafer cookies

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft to medium peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.  Spread with 1/2 C. whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings

Lemon Upside Down Cake Loaf

Lemon Upside Down Cake Loaf

Lemon Upside Down Cake Loaf

2 C. all-purpose flour

1 tsp. baking powder1/2 tsp baking soda

3/4 tsp. fine-grain sea salt

4 ounces 1 stick unsalted butter, room temperature

3/4 white granulated sugar

2 large eggs

2 T. lemon zest, from 1 lemon

1 tsp. pure vanilla extract

3/4 C. buttermilk

 

3 T. unsalted butter

2 T. dark brown sugar

1/4 tsp. fine-grain sea salt

1 lemon, thinly sliced

 

Butter a 9 x 5-inch loaf pan. Line the bottom with parchment, butter once more and dust with a T. of flour. Set aside. Preheat your oven to 350 degrees F. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, lemon zest and vanilla; and then mix until the mixture is smooth. To the butter and sugar mixture, mix in half of the flour mixture and the buttermilk. Then, mix in the remaining flour mixture, being sure not to over mix. In a small skillet, melt the 3 T. of butter over medium heat. Whisk constantly until the butter begins to brown and then mix in the brown sugar and salt; stir until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Pour the butter/mixture into the loaf pan, spreading it around evenly. Arrange the lemon slices atop, keeping in mind how it’ll look when you flip the cake over.  Pour the batter over the lemons and spread the batter gently so it’s nice and even. Transfer the loaf pan to the oven and bake for 35-45 minutes or until a skewer comes out clean. Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a cooling rack on top of the loaf pan and turn both of them over; lift up the loaf pan, take off the parchment and voila! Your cake! Allow the cake to cool to room temperature before slicing.

Candy Cane Cookies

Candy Cane Cookies

Candy Cane Cookies

 

2 ½ C. flour

Dash salt

2 sticks butter, softened

½ C. sugar

2 large egg yolks

1 ½ tsp. vanilla extract

12 mini-candy canes

 

Sift flour and salt into a bowl. In a large bowl, cream butter with an electric mixer. Slowly add sugar; beat until fluffy, about 4 minutes. Add yolks and vanilla; beat until smooth. Slowly add flour mixture; beat until dough comes together. Wrap in foil; chill 1 hour. Meanwhile, put candy canes in a zip-close bag and crush them. Preheat oven to 350 degrees. Roll out dough 1-inch thick, press out shapes, and place on cookie sheets. Press candy pieces on top. Bake 10 minutes, or until just golden. Remove from sheet; cool.

 

Yield:  48 servings

Calories:  73

Fat:  4g

Fiber: 0g

Christmas Tree Squares

Christmas Tree Squares

Christmas Tree Squares

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

11 T. (about 2/3 cup) unsalted butter, softened

3/4 C. granulated sugar

1 large egg

1 T. milk

1 tsp. vanilla

 

8 T. unsalted butter, softened

1 tsp. almond extract

pinch salt

4 C. confectioners’ sugar

3 to 4 T. milk

red and green food coloring

 

To prepare the dough. Heat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder and salt. In a large mixing bowl, beat together butter and sugar until creamy. Beat in egg, milk and vanilla until combined. Add dry ingredients and mix until combined. Scoop mixture into a 10″ x 15″ baking pan coated with cooking spray, then spread to an even thickness. Place into the oven and bake until set, about 10 to 12 minutes. Remove from the oven and set pan on a wire rack to cool completely. To prepare the frosting. In a large mixing bowl, beat together butter, almond extract and salt until smooth. Mix in confectioners’ sugar. Gradually add enough milk until you get a spreadable consistency. Scoop out 1/2 C. frosting and set aside. Spread remaining frosting over the cooled slab of baked bars. Slice into 24 bars. Tint half of reserved frosting with red coloring and the other half with green. Pipe a tree design in center of each square, alternating colors every other bar.

Cinnamon Cardinal Cookies

Cinnamon Cardinal Cookies

Cinnamon Cardinal Cookies

½ C. butter, softened

½ C. packed light brown sugar

1 teaspoon vanilla

2 C.  all-purpose flour

¼ teaspoon baking soda

1 ½ teaspoons ground cinnamon or cardamom

1/3 C. whipping cream

48 miniature chocolate chips

Red, black and yellow decorator sugar crystals

 

In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes. Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets. Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar. Bake 6 to 8 minutes or until light brown and set.