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Category: Desserts & Fruit

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

4 large Egg Whites

¼ tsp. Cream of Tartar

1 ½ C. Sugar

2 ½ unbleached All-Purpose Flour

2 tsp. Baking Powder

1 ½ tsp. Baking Soda

1 tsp. Salt

1 ½ C. Buttermilk

¼ C. Canola Oil

1 T. Vanilla Extract

1 C. mini Dark Chocolate Chips, divided

2 T. 1% Milk

 

Preheat oven to 350.  Lightly oil a 12 C. bundt pan. In a large bowl, beat egg whites with electric mixer on low speed until foamy.  Add cream of tartar, increase speed to medium high and beat until soft peaks form.  Gradually add ½ C. sugar, beating until stiff, but not dry, about 5 minutes.  In another bowl, combine remaining C. sugar with flour, baking powder, baking soda and salt.  With mixer on medium speed, beat in buttermilk, oil vanilla, and a heaping spoonful of egg whites.  Fold in remaining egg whites and ½ C. chocolate chips.  Scrape batter into prepared pan, smoothing top.  Bake for 40 to 50 minutes, until skewer inserted in center comes out clean.  Let cool in pan on a wire rack for 10 minutes.  Invert onto rack and let cool completely.  To make icing, combine 1/3 C. chocolate chips with milk in small saucepan.  heat over very low heat, stirring until chocolate is melted and mixture is smooth.  Drizzle over cake and let stand about 30 minutes before slicing.

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

Mango Raspberry Fruit Leather

1 large ripe mango, peeled and chopped

6 ounces fresh raspberries

2 T. sugar

 

Preheat the oven to 15O°F. Line a rimmed half-sheet pan with a silicone baking mat. In a blender or food processor, blend the mango until smooth. Transfer the mango to a bowl and set it aside. Add the raspberries and sugar to the blender and blend until smooth. (It is important to blend the raspberries with the sugar, as the sugar helps liquefy the berries.) Place dollops of the mango and raspberry purees on the prepared pan. With a small offset spatula, spread the purees evenly over the pan—try to spread them as evenly as possible, not too thin and not too thick, and try not to spread them to the very edges, so you’ll have room to grab the fruit leather and peel it off the mat when it’s cool. Bake for 2 hours 30 minutes to 3 hours, rotating the baking sheet every hour. The leather is done when it is still tacky but not too sticky or wet. Let the leather cool. Remove it from the mat and place it on top of a sheet of wax paper. Cut the leather and wax paper into strips with scissors and roll them up paper-side out, then store them in a sealed container at room temperature for up to 1 week.

Blueberry-Hazelnut Crumble

Blueberry-Hazelnut Crumble

Blueberry-Hazelnut Crumble

2.5 C. blueberries (about a pint)

1 tsp. sugar

1/2 T. flour

1/2 T. lemon juice

1/2 C. flour

1/2 C. brown sugar

1/4 C. oats

1/4 C. chopped hazelnuts

1/2 tsp. cinnamon

4 T. butter

 

Preheat oven to 375 degrees. Rinse the berries and drain thoroughly. Put the blueberries in a mixing bowl and add lemon juice, sugar and one-half T. of flour. Set aside until you are already with the crumble topping. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Pour the blueberries into four 1 1/2-C. ramekins. You could, of course, just make one big crumble in a 9-inch pie pan. Next, cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling. Can be served hot or at room temperature. Goes very well with ice cream or frozen yogurt.

Sprinkle Cookies

Sprinkle Cookies

Sprinkle Cookies

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 C. unsalted butter, room temperature

1 C. sugar

2 eggs

1 1/2 tsp. vanilla extract

Sprinkles

 

Preheat oven to 375 degrees. In a medium bowl, whisk the flour, baking powder, and salt.  In a large bowl, beat the butter and sugar at medium speed, about 2 minutes or until fluffy. Beat in the eggs, then the vanilla extract. Gradually add the flour mixture and beat just until combined.  Using a heaping T. for each cookie, roll dough into balls. Put the sprinkles in pie plates so they won’t scatter. Roll the top half of each ball into the sprinkles and place balls on ungreased baking sheets, 3 inches apart. If the dough is too sticky, chill it for 5 minutes.  Bake the cookies for 8 minutes, just until they start to turn golden but are still soft. Remove from the oven and cool 5 minutes, then transfer to wire racks to finish cooling.

Root Beer Cookies

Root Beer Cookies

Root Beer Cookies

1 C. butter, softened

2 C. brown sugar, packed

2 eggs

1 C. buttermilk

3/4 tsp. root beer concentrate or extract

4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 C. chopped pecans, optional

3 1/2 C. powdered sugar

3/4 C. butter, softened

2 T. water

1 1/2 tsp. root beer concentrate or extract

 

Cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each. Beat in buttermilk & root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, stir in nuts. Drop by rounded T. 3″ apart on ungreased cookie sheet. Bake at 375 degrees f. for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine frosting ingredients together, beat until smooth. Frost cooled cookies. Enjoy!

Dulce De Leche Bars

Dulce De Leche Bars

Dulce De Leche Bars

2 rolls (16.5 oz each) Pillsbury refrigerated sugar cookies

1 3/4 C. quick-cooking or old-fashioned oats

2/3 C. packed brown sugar

2 tsp. vanilla

1 bag (14 oz) caramels, unwrapped

1/2 C. butter

1 can (14 oz) sweetened condensed milk (not evaporated)

3 tsp. caramel topping

 

Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 C. of the oats, 1/3 C. of the brown sugar and 1 tsp. of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13×9-inch pan to form crust. Bake 13 to 18 minutes or until light golden brown. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 C. oats, 1/3 C. brown sugar and 1 tsp. vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Valentine Sandwich Cookies

Valentine Sandwich Cookies

Valentine Sandwich Cookies

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¾ cup Dutch process cocoa powder

1 ½ teaspoons baking powder

1 teaspoon salt

 

½ cup (1 stick) unsalted butter, softened

2 tablespoons half and half (or milk)

1 teaspoon pure vanilla extract

pinch of salt

3-3 ½ cups powdered sugar

 

Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated. Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour. When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4-inch thickness. Use a heart shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until desired color is reached. Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.

Invisible Apple Cake

Invisible Apple Cake

Invisible Apple Cake

2 Eggs

50 g of Sugar

20 g of Butter

100 ml of Milk

70 g plain Flour

1 tsp of Baking Powder

1/2 tsp of Cinnamon

a pinch of Salt

 

Break the eggs into a large bowl; beat with sugar until white foam. Melt the butter on low heat; gradually add the butter into the dough, continuing to beat. Gradually add the milk into the dough. Beat well with a mixer. Add a pinch of salt, add baking powder according to the package instructions. Sift the flour into the dough, add cinnamon, and stir well.  Peel the apples and remove the core, cut into thin slices. Put the apples into the bowl with dough, mix well. Grease with butter a one-piece form (18 x 24 cm, or 20-22 cm in diameter), sprinkle with 2 T. of flour. Put the dough with apples into the form. Bake the cake for 40 minutes at 180C. Leave to cool completely. Cut the edges with a sharp knife. Decorate with icing sugar.

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

1-1/2 C. butter, softened

1 C. sugar

1 tsp. vanilla extract

2-3/4 C. all-purpose flour

1/2 tsp. salt

2 C. ground almonds

3/4 C. raspberry filling

Edible glitter or confectioners’ sugar

 

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes . Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Spread 1 tsp. raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners’ sugar. Store in an airtight container. Yield: 3 dozen.

Cranberry Pound Cake

Cranberry Pound Cake

Cranberry Pound Cake

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking powder
dash salt
2 cups fresh cranberries, coarse chopped
Glaze:
2 cups powder sugar
cream to thin
1 tsp vanilla

Chop cranberries and coat with a bit of the flour so cranberries won’t sink to bottom of cake batter. Beat butter till creamy. Gradually beat in sugar/vanilla till fluffy. Blend in eggs one at a time. Sift flour and baking powder. Add flour to creamed mixture and beat to blend. Stir in cranberries till well incorporated. Grease and flour well a Bundt pan. Bake in a 325F oven about 70 minutes or tested done. Cool cake in pan for 15 minutes. Remove to cake platter. Mix glaze ingredients and spoon over warm cake. Best flavor if allowed to set overnight.

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

1 T. ground cinnamon

1 T. ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup unsulphured molasses

2 tablespoons milk

 

Candied Nuts or Candies for the hugs

 

In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. Scrape dough onto work surface and divide in half. Working with one portion of dough at a time, roll 1/4-inch to 1/2-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (You could also refrigerate the dough 2 hours or overnight.) Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into desired shapes and transfer the shapes to your parchment-lined cookie sheets. Space them at least an inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake or they won’t be chewy. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature. Gather scraps; repeat rolling, cutting, and baking with remaining dough until all dough is used.

Guava Cake

Guava Cake

Guava Cake

Cake:

2 1/2 C Cake Flour

2 1/2 tsp. Baking Powder

3/4 tsp. Kosher Salt

1/2 C Butter, unsalted at room temp

1 1/4 C Sugar

6 Large Egg Whites

1/4 C Neutral Oil

1 C Whole Milk

2 tsp. Vanilla

1 C Guava puree or concentrate

3 squeezes of red gel coloring (optional)

 

1 C Heavy Whipping Cream

8 ounces Cream Cheese, room temp

1/2 C sugar

pinch of Kosher Salt

2 squeezes red gel coloring ( optional)

1/2 C guava puree or concentrate

 

Guava Gel:

1 1/2 C Guava Juice or concentrate

1/2 C Sugar

1/4 C Corn Starch

2 T. Water

 

Make the guava gel:  Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.

 

Make the cake:  Preheat oven to 350 Deg F. Line a 9×13” pan with parchment paper, leaving some overhang on the long sides.  In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.  In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes. Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.

 

Make the Frosting:: Once the cake is cooled make the frosting: In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed. Fold in the whipped cream in three additions, incorporating completely after each addition.

 

Frost the cake: Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting. Chill for at least 2 hours before serving. Cut into 24 pieces and serve.

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.

Banana Cream Cake

Banana Cream Cake

Banana Cream Cake

 

2/3 Cup Shortening

1-1/2 Cups Sugar

2 Eggs

1 Cup Mashed Bananas

2 T. Milk

2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Salt

1 Tsp. Vanilla

1/2 Cup Nuts

 

Mix well. Pour into greased 9×13 pan. Bake at 375° for 25 minutes in a 9×13 pan. Sprinkle with powdered sugar. Good for picnics.

Dump Cakes

Dump Cakes

Blueberry Dump Cake

 

1 (18.25 ounce) package yellow cake mix

4 cups fresh blueberries

1/2 cup white sugar

1/2 cup butter, melted

1 tsp. ground cinnamon

 

Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

 

 

Cherry Dump Cake

 

1 box (15.25 ounces) yellow cake mix

2 (21 ounce) cans cherry pie filling

1 tsp. almond extract

1/2 cup butter cold

 

Preheat oven to 350°F. In a 12-inch skillet or greased 8×8 or 9×9 baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all the pie filling. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

 

 

Blueberry Lemon Dump Cake

 

6 cups fresh blueberries

1 lemon zested & juiced

1 12 ounce can evaporated milk

3 large eggs

3/4 cup sugar

1/4 tsp. salt

1 box lemon cake mix

1 cup unsalted butter melted

 

Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Pour blueberries into prepared pan. In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 T. of lemon juice and salt. Pour over blueberries.

Sprinkle dry cake mix over blueberry mixture. Do not stir. Pour melted butter over cake mix. Do not stir. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Cool slightly. To serve, scoop into bowls and top with ice cream.

 

 

Lemon-Raspberry Dump Cake

 

18.25 oz. Lemon Cake Mix

4 C. Raspberries

1 3oz. Box Raspberry Jell-O

½ C. Sugar

1 ½ C. Water

½ C. Unsalted Butter

1 tsp. Vanilla

 

Preheat oven to 350. Spread raspberries evenly in 9×13” pan. Pour water over berries. Sprinkle with Vanilla, then the sugar. Distribute the Jell-O over all. Pour cake mix in the pan.  Use spatula or back of spoon to spread the cake mix evenly; do not mix. Cut butter into thin slices and cover the top with them. Bake 45 minutes to an hour until top is golden brown and it is cooked through.

 

 

Pumpkin Pie Dump Cake

 

30 oz pumpkin canned

16 oz evaporated milk

1 tsp. ginger

1/2 tsp. ground cloves

1 cup sugar

4 eggs

2 tsp. cinnamon

1 package yellow cake mix

1 cup chopped pecans

3/4 cup butter

 

Preheat oven to 350. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over cake mix. Bake for 1 hour and serve warm with whipped cream.

 

 

Rhubarb Dump Cake

 

1 package yellow cake mix

3-4 cups cut up rhubarb

1 cup sugar

1 4 oz package of Strawberry Jell-O

1 cup water

¼ cup melted butter

 

Preheat oven to 350 degrees. Layer the cut up rhubarb in a greased 9×13 pan. Sprinkle the cup of sugar over the rhubarb and then sprinkle the strawberry jell on top of the sugar. Pour the dry yellow cake mix over the rhubarb. Pour the 1 cup water over the cake mix and then lastly pour the melted butter. Do not stir. Bake at 350 degrees for 45-55 minutes or until bubbly and lightly browned.

Blueberry Squares

Blueberry Squares

Blueberry Squares

 

2 cups blueberries

1/2 cup sugar

2 tbsp, cornstarch

1/4 cup water

1 tbsp, lemon juice

 

Stir together blueberries, sugar and cornstarch in saucepan. Mix in lemon juice and water. Bring to boil over medium heat. Reduce heat and simmer until mixture thickens (about 3 minutes). Let cool.

 

1 1/2 cups rolled oats

1 cup all-purpose flour

1 1/2 tsp. baking powder

pinch salt

3/4 cup butter, melted

 

Combine oats, flour, sugar, baking powder and salt in large mixing bowl. Drizzle with butter and stir until well blended. Spread half the mixture into well-greased 8-inch  baking pan. Pat firmly. Cover with blueberry filled. Sprinkle remaining oat mixture over top. Bake at 350F for 40 to 45 minutes or until golden brown. Cool before cutting squares.

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

 

2 cups whole milk

1 cup fresh sorrel leaves, chopped (no stems)

½ cup sugar

4 egg yolks

1 cup heavy cream

Salt

1 cup fresh strawberries, chopped small and frozen

 

In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture. *note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.

Donut Muffins

Donut Muffins

Donut Muffins

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Apple Puff Omelet

Apple Puff Omelet

Apple Puff Omelet

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon ground cinnamon

4 eggs

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

 

Preheat oven to 450°F. Peel, core, and thinly slice the apples.  Heat the butter in a medium-sized skillet, and sauté the apples for 5 minutes over low heat. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss, and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.  Spoon the mixture into an 8-inch-square baking dish, and keep hot in the oven.  Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.  In a large bowl beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.  Pour the egg mixture over the apples, and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven, and sprinkle with the confectioners’ sugar. Serve immediately.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

3 C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

2 T. plus one tsp. of pumpkin pie spice

2 sticks softened butter (8 ounces)

1 C. white sugar

1/3 C. dark molasses

1 large egg

1 C. canned pumpkin puree

1½ to 2 C. Demerara or Turbinado sugar

 

In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again. Add pumpkin puree and beat until mixed. Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer. Preheat oven to 325 degrees. On a cutting board, unwrap one log, then cut it into quarters. Then cut each quarter into thirds, yielding 12 cookies per log. Repeat for other three logs – you will have 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar. Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed. Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan. Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ, and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them. Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

14 T. unsalted butter 1 3/4 sticks

1/4 C. sugar

2 C. packed dark brown sugar

2 C. flour plus 2 T.

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 large egg

1 large egg yolk

1 T. vanilla extract

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a skillet melt 10 T. butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. In a separate bowl whisk together sugar, 1/4 C. brown sugar, flour, baking soda, and baking powder. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms. Either roll dough out to 1/2-inch thick and use a cookie cutter or roll into a ball and place on cookie sheet. Sprinkle with sugar. Bake for 12-14 minutes, or until cookies begin to set.

Chewy Cafe Style Chocolate Chip Cookies

Chewy Cafe Style Chocolate Chip Cookies

Chewy Café Style Chocolate Chip Cookies

2 C. + 2 T. all purpose flour

1 tsp. baking soda

2 tsp. cornstarch

1 tsp. salt

1 ½ sticks (6 oz) butter, melted and cooled

1 C. dark brown sugar, lightly packed

½ C. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 1/2 C. dark chocolate chips, plus more for topping

 

In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 C. of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

1 watermelon rind removed and cut into long fry-like shapes

2 tsp. Tajin Classic Seasoning

1 C. coconut yogurt

Zest and juice of 1 lime

1 T. coconut sugar or to taste

 

In a bowl, combine yogurt, lime juice and zest and coconut sugar. Set aside. On a plate, scatter watermelon fries and sprinkle Tajin classic seasoning. Serve with dip and enjoy!

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream

1 C. (226g) unsalted butter, room temperature

4 C. (480g) powdered sugar

2 tsp. vanilla extract

1/2 C. (120ml) salted caramel, room temperature

1/4 tsp. kosher salt

 

In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few C. at a time, scraping down the bowl and paddle after each interval. Add the vanilla.  With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

Apple Fries with Caramel Pecan Dulce De Leche Cream Dip

5 sliced Fuji Apples

4 C. water

1 sliced lemon

1 C. all purpose flour

1/2 C. sugar

1/4 -1/2 C. coconut oil

1/2 C. sugar

1/2 T. cinnamon

1/2 can dulce de leche

6 oz cream cheese

1/4 – 1/2 C. chopped pecans

1/4 – 1/2 C. cool whip

 

Pour your water into a large bowl and add sliced lemon.  Slice your apples using an apple slicer or knife. Immediately put apple slices in water with lemon.  Once all apples are sliced and in the water lemon mixture, remove from bowl and place on a paper towel lined plate.  In a separate bowl, mix 1 C. of flour and 1/2 C. of sugar with a whisk. Add sliced apples and flour sugar mixture to a gallon size Ziplock bag. Shake well.  In a skillet over medium heat melt coconut oil.  Add apple slices to skillet and let cook on one side until lightly browned. Turn over and let cook until other side is lightly browned.  Remove apples to a paper towel lined plate. Set aside.  In a separate bowl add 1/2 C. sugar and 1/2 T. cinnamon. Whisk together.  Lightly sprinkle cinnamon sugar mixture over the apples.  In a medium mixing bowl combine softened cream cheese and dulce de leche. Microwave for 25 seconds. Remove from microwave and stir well until no lumps remain.  Mix in cool whip and pecans. Sprinkle chopped pecans on the top of the dip and serve with apples.

Watermelon Pops

Watermelon Pops

Watermelon Pops

5 cups chopped fresh watermelon; seeds removed

1 teaspoon mint-infused oil or extract

1 teaspoon orange-infused oil or extract

1/2 teaspoon kosher salt

3/4 cup sugar

 

Combine all the ingredients in a blender or food processor. Pour into molds and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing

1 1/3 cups (4 oz./125 g) rolled oats

2/3 cup (4 oz./125 g) all-purpose flour

2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

Kosher salt

2 batches basic pie dough

4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)

1/2 cup (4 fl. oz./125 ml) honey

3 T. cornstarch

Grated zest and juice of 1 lemon

 

Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.

Pistachio-Cranberry Baklava

Pistachio-Cranberry Baklava

Pistachio-Cranberry Baklava

1 ½ cups pistachio nuts, finely chopped

1 ½ cups dried cranberries

1 ⅓ cups sugar

½ teaspoon ground cardamom

¾ cup butter, melted

½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed

¾ cup water

3 T. honey

1 teaspoon vanilla

Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. B Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely.

Blueberry-Lemon Poke Cake

Blueberry-Lemon Poke Cake

Blueberry-Lemon Poke Cake

1 box lemon cake mix and the additional ingredients called for on the box

For the Lemon Blueberry Sauce

1½ cup blueberries fresh or frozen

1 large lemon zest and juice (about 1 tsp. of zest and 1 tbsp. of juice)

¼ cup sugar

2 tsp. corn starch

pinch of salt

½ tsp. vanilla extract

For the Topping:

½ cup jarred lemon curd

1 8 oz. container whipped topping cool whip

 

Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish. In the meantime, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Remove from heat and stir in the vanilla. Set aside. Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart. While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour). Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Add another ½ cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving. Store covered in the refrigerator.

Huckleberry Polenta Cake

Huckleberry Polenta Cake

Huckleberry Polenta Cake

6 T. unsalted butter, at room temperature and cut into 6 pieces, plus more for greasing

1 cup stone-ground cornmeal (fine or medium grind)

1/2 cup almond meal, or ‘/3 cup raw almonds, ground

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup granulated sugar

3 large eggs, at room temperature

1/4 cup plain Greek or strained yogurt

Zest of 1 lime

3 T. freshly squeezed lime juice (from about 2 limes)

2 T. honey

1/4 cup candied ginger, minced

1 1/2 cups huckleberries

 

Preheat the oven to 325 degrees F. Grease a 9-inch round cake pan and line the bottom with parchment paper.  In a small bowl, combine the cornmeal, almond meal, baking powder, baking soda, and salt and set aside. Using a handheld electric beater or stand mixer, cream the butter and sugar together until light yellow and malleable, 2 to 3 minutes. Add the eggs one a time, beating until just combined; after the third egg, the mixture should be thick and glossy and will have increased in volume. Stir in the yogurt, lime zest and juice, and honey, beating until everything is well combined. Add the cornmeal mixture to the wet ingredients and stir by hand with a rubber spatula or wooden spoon. Gently stir in the ginger and huckleberries. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a skewer inserted in the center of the cake comes out clean. The cake should be golden and firm on the top and not jiggle in the center. Allow the cake to cool in the pan for about 10 minutes, then invert and let cool completely on a wire rack, about 1 hour. Peel away the parchment and serve.

Dried Apple Rings

Dried Apple Rings

Dried Apple Rings

6 tablets vitamin C, crushed

2 cups cold water

6 apples

Preheat the oven to 17O°F. To prepare an anti-browning ascorbic-acid bath, dissolve the crushed vitamin C tablets in the water in a large bowl. Peel and core the apples and cut into V4-inch slices. Add the apple slices to the acid bath as you cut them. Soak for 10 minutes. Pat the slices dry and arrange them on a metal screen or cake cooling rack and place the rack in the oven. Prop open the oven door with a wooden spoon handle to enable moisture to escape. Dry the apples in the oven until leathery, 3 to 4 hours. The slices are fully dry when you can squeeze a handful and they don’t stick together. Cool the apple slices, and then condition them by transferring to a covered container and letting sit for 1 week. This allows the dried fruit to redistribute any trapped moisture. If you notice moisture on the sides of the container, repeat the drying process for another hour or so. Fully dried apple rings keep in an airtight container for up to 1 year.

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

1 C. Sugar

1 handful fresh Basil Leaves

1 C. Water

4 C. fresh Strawberries, hulled and sliced

Juice and Finely Grated Zest of 2 Lemons

Lemon Slices, for Garnish

 

Combine sugar and basil leaves with the water in a medium saucepan.  Heat over medium heat, stirring occasionally, until sugar is completely dissolved.  Remove heat and let cool.  When cool, strain and discard basil leaves.  Combine berries, lemon juice and zest in a blender or food processor.  Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture.  Cover loosely and place in the freezer for 50 minutes.  Scrape down the edges of the jars with a fork and stir the scrapings into the centers.  Return the jars to the freezer for 90 minutes and scrape them down again.  Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time.  Serve ice cold, garnished with lemon slices.

Usha’s Hazelnut Roll

Usha’s Hazelnut Roll

Usha’s Hazelnut Roll

10 1/2 ounces all-purpose flour

2 tsp baking powder

10 Tbsp. (1 1/4 sticks) frozen unsalted butter

1/2 cup sugar

1 egg

2 Tbsp. milk, water, or cream (I used almond milk)

1/2 tsp vanilla extract

 

2 egg whites

1 egg yolk

6 Tbsp. water (I did not put water, the filing would be too runny)

3/4 cup sugar

4-5 drops bitter almost extract, or 3 bitter almonds (optional)

2 cups toasted hazelnuts, finely chopped or ground into rough pieces

 

1 egg yolk

1 tsp milk

 

Preheat the oven to 385 F, and line a baking sheet with parchment paper. To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.

 

While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath  the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.

The Walking Dead Brain Cupcakes

The Walking Dead Brain Cupcakes

The Walking Dead (Zombie) Brain Cupcakes

Pink or white paper Cupcake liners

1 recipe batter for Red Velvet Cupcakes

1 recipe Vanilla Butter Cream Frosting

Red and black food coloring

Pastry bag and large round tip

 

Line Cupcake tins with the liners. Fill the Cupcake liners two-thirds full with the batter and bake the Cupcakes as directed in the recipe. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color. Using the pastry bag, pipe the frosting in a squiggly pile on half of each Cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the Cupcake top.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

1/2 C. butter (1 stick), softened to room temperature

1-1/2 C. smooth peanut butter

1 C. packed brown sugar

1/2 C. white sugar

2 eggs

2 T. light corn syrup

4 T. water

1 T. vanilla extract

2 1/2 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 C. (12 oz) semisweet chocolate chips

 

Preheat oven to 375 degrees F (190 degrees C).  In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 T. each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

WIW: Smores Waffles with Nutella and Toasted Coconut

WIW: Smores Waffles with Nutella and Toasted Coconut

WIW: Smores Waffles with Nutella and Toasted Coconut

2 eggs

2 C. flour

1½ C. milk

¼ C.  honey

3 tsp. baking powder

½ tsp. salt

2 graham crackers, crushed

 

nutella

mini marshmallows

pancake syrup

toasted coconut

crushed graham crackers

 

Stir all the waffle batter ingredients together in a large mixing bowl until well combined. Preheat a waffle iron. Pour batter into waffle iron and cook until golden brown. While it’s still in the waffle iron, cut the waffle in half and carefully spread each side with Nutella. Add a layer of mini marshmallows to one of the two halves, and then fold the remaining half over on top of the marshmallows. Close the waffle iron enough to press both sides together and melt the marshmallows (about 3-4 minutes).   Remove from waffle iron and top with syrup, toasted coconut, and more crushed graham crackers.

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

2 C. all-purpose flour

3 T. sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

2 C. whole milk

2 large eggs

6 T. butter, melted and cooled

Cinnamon and powdered sugar, for serving

Blueberry Syrup, for serving

 

2 C. frozen blueberries, thawed

1/2 C. pure maple syrup

1 tsp. fresh lemon zest

 

Preheat a waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 tsp. salt. In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good. Depending on the size of your waffle maker, add 1/4 to 1/2 C. of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes. Blueberry Syrup: Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

1/2 C. unsalted butter, softened

1/2 C. light brown sugar, firmly packed

2 large eggs

1 tsp. pure vanilla extract

1/2 C. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C. old-fashioned rolled oats

3/4 C. semisweet mini chocolate chips

nonstick cooking spray

Preheat the waffle iron on medium. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth. Add the eggs and vanilla, then continue beating until they are fully incorporated. In a medium-size bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until few streaks of flour remain. Add the oats and chocolate chips and stir to combine. Coat both sides of the waffle iron grid with nonstick spray. Place a heaping T. of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown, 2 or 3 minutes. The cookies should be soft when you remove them and will firm up as they cool. Transfer cookies to a wire rack to cool. Repeat cooking with the remaining batter

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

WIW: Brioche Waffles (Liege waffles, or gaufre de liège)

½ C. whole milk

4 large eggs

4 C. unbleached all-purpose flour

1 tsp. kosher salt

3 T. granulated sugar

1 ¾ tsp. instant or rapid rise yeast

1 C. room-temperature unsalted butter

1 C. pearl sugar or crushed sugar cubes

vegetable oil

chocolate sauce (to serve)

In a small saucepot, heat milk to scalding, or 180°F, using a candy thermometer to gauge temperature. Pour milk into a heatproof bowl and set aside, with candy thermometer, to cool to 110°F. In the bowl of a stand mixer fitted with the dough hook attachment, add warm milk and then eggs, flour, salt, sugar and yeast. Mix on medium speed until dough is fully moistened and cleans the sides of the bowl, about 8 minutes. Scrape dough off hook, press together into bottom of bowl, cover and let rest for 10 minutes. Then add bowl back to stand mixer and begin adding butter on medium speed, increasing speed one setting at a time, until fully incorporated and dough is glossy and smooth, about 8 minutes. Add pearl sugar and mix just until incorporated. Place dough in an oiled bowl, making sure to coat dough in a little oil, as well, and tightly wrap with plastic wrap; refrigerate dough overnight. Turn dough out onto a floured work surface and press into a rectangle 5 inches by 8 inches. Using a sharp knife, cut dough into quarters, then each quarter into 3 equal pieces for a total of 12 pieces. Round each portion into a ball and set aside to warm to room temperature for 45 minutes; lightly cover bowl with a tea towel. Preheat waffle iron on medium-high heat. After dough balls have rested and waffle iron is hot, bake each waffle in iron until a deep golden brown. Drizzle with chocolate sauce and serve.