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Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

 

A delicately wobbly, creamy panna cotta is such a simple but sophisticated dish. Infused with the scent of elderflowers and partnered with a sharp gooseberry compote, it makes a stunning summer dessert. You can use fresh elderflowers during their short season in May, but otherwise elderflower liqueur works fine. Leave out the elderflower altogether and this is a great recipe for a plain panna cotta, with a little tang from the yogurt.

1/3 C. whole milk

1 C. heavy cream

1 T. T. superfine sugar (or 1 1/2 tsp. if you’re using elderflower liqueur)

3 to 4 large heads of elderflower, or 2 T. elderflower liqueur

1 1/2 tsp. plain gelatin

2/3 C. plain yogurt

 

1 pound gooseberries, topped and tailed

1/4 C. superfine sugar

A few sprigs of elderflower (optional)

 

Combine the milk, cream, and sugar in a saucepan. Tie up the elderflower heads in a piece of cheesecloth and add to the pan, or stir in the elderflower cordial. Scald the liquid – bring just to a simmer, but don’t let it bubble. If you’re using elderflower heads, let stand for half an hour to infuse, then remove the elderflower. Soak the gelatin in cold water for 5 to 10 minutes, until softened. If you left the cream mixture to infuse for half an hour, reheat it almost to boiling – if you have used liqueur, the cream should still be hot enough. Add the gelatin to the hot cream mixture and stir until dissolved. Let cool to room temperature, stirring from time to time. Once cooled, stir in the yogurt until thoroughly combined. Pour the mixture into four 1/2-cup molds, such as ramekins, and chill in the fridge for at least 4 hours, until set. Meanwhile, make the compote. Put the gooseberries in a pan with the sugar and V4 C. water. Tie up the elderflower sprigs, if using, in a piece of cheesecloth and add to the pan. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Let cool completely, then remove the elderflower sprigs and chill the compote. To turn out the panna cottas, dip each mold very briefly in hot water – literally just a few seconds – then turn upside down onto a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with the gooseberry compote.

Key Lime Cake

Key Lime Cake

Key Lime Cake

Cake:

1 package moist deluxe yellow or lemon cake mix

1 small package lemon instant pudding and pie filling

4 eggs

1 C. vegetable oil

3/4 C. water

1/4 C. key lime juice, fresh or bottled

Glaze:

2 C. confectioners’ sugar

1/3 C. key lime juice

2 T. water

2 T. melted butter

Garnish:

Confectioners’ sugar

Key lime slices

Mint

 

Preheat oven to 350-degrees. Grease and flour 10-inch Bundt or tube pan. Combine cake mix, pudding mix, eggs, oil, water and 1/4 C. key lime juice in large bowl and beat with electric mixer on low speed until ingredients are moistened and mixed well. Increase speed to medium and beat for 2 minutes. Pour into prepared pan. Bake for 50 to 60 minutes, until a toothpick or cake tester inserted into center comes out clean. Cool cake in pan for 20 minutes, invert cake onto cooking rack and poke holes with skewer or long tined-fork. Place cake on cake plate or serving plate. Combine glaze ingredients in a bowl and mix well. Pour glaze slowly over top of warm cake. Finish cooling cake. Dust with confectioners’ sugar. Garnish plate with key lime slices.

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.

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.

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.

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.

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.

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.

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 Café Style Chocolate Chip Cookies

Chewy Café 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 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.

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (See Kelly’s Note)

1 large egg

Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.  Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

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.

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.

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

3/4 C. water

1/4 C. pure vegetable oil

1 large egg

1 tsp. vanilla extract

1 packet (7 oz.) chocolate chip pancake mix or

1 packet (7 oz.) buttermilk pancake mix

1/4 C. unsweetened cocoa powder

3 T. sugar

Nonstick cooking spray

 

1/4 C. pancake syrup

3/4 C. sundae syrup, caramel flavored

Whipped cream

Ground cinnamon to taste

1/4 C. diced cooked bacon

 

Heat waffle iron according to manufacturer’s directions. Whisk water, oil, egg and vanilla in large bowl. Stir in pancake mix, cocoa and sugar until evenly moistened. Allow to stand 1 minute. Coat waffle iron with nonstick cooking spray. Pour 1/4 C. batter for each waffle onto waffle iron. Bake 4 to 5 minutes or until done. Repeat to make a total of 10 4-inch waffles.

 

Caramel Syrup: Whisk together pancake syrup and caramel flavored syrup in small bowl. Drizzle 1 T. on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel flavored syrup, whipped cream, a sprinkle of cinnamon and bacon pieces.

WIW: Doughnut Chips

WIW: Doughnut Chips

WIW: Doughnut Chips

1 C. granulated sugar

1 T. cinnamon

12 leftover doughnuts (such as plain, glazed or cake doughnuts; nothing with a thick frosting)

 

Preheat a waffle iron on high. In a small bowl, mix the sugar with the cinnamon to combine. Cut each of the doughnuts in half. Working in batches, place 2 or 3 halved doughnuts in the waffle iron and press firmly to close. Cook for 30 to 45 seconds. Remove the doughnuts from the waffle iron and transfer to a large plate. Press a heavy skillet on top of the waffled doughnuts for 5 to 10 seconds. Transfer the chips to the cinnamon sugar and toss to coat. The doughnuts will get crispy as they cool. Repeat with the remaining doughnuts. Cool completely before serving.

Sesame Nougatine

Sesame Nougatine

Sesame Nougatine

100 g of sugar

100 g of glucose syrup (I used honey)

25 g water

110 g white sesame

20 g of butter

As for the Gianduja

160 g hazelnut paste

55 g of dark chocolate

 

I assume this recipe can also be used for ground almonds for almond nougatine. Enjoy, a light sweet snack or candy.

 

To make the nougatine, I first combined the sugar, water, honey and brought it to a rolling boil. Using a electronic thermometer, I took the mixture off the heat once the temperature reached 115C. I immediately added the butter and the sesames,by doing so, it stopped the cooking process. Once the mixture has cooled, I spooned the mixture into silicone molds and baked it at 350F or 180C for about 15-17 minutes.

As a caution, position the rack to the lower half of the oven as I got burnt sesame nougatine for the 1st batch. When the nougatine was golden colour, I set it to cool.   As for the taste, it is basically the same as the sesame crisps you see outside but homemade instead.

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

2 refrigerated pie crust

3 medium granny smith apples

4 T. butter

¼ C. packed dark brown sugar

½ tsp. salt

2 tsp. ground cinnamon – divided

2 tsp. ground nutmeg- divided

¼ C. granulated sugar

¼ C. caramel ice cream topping

½ C. chopped pecans or walnuts-optional

 

Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 tsp. of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ tsp. apple filling over top of cookie round. Sprinkle with chopped nuts if desired. Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ C. sugar and 1 tsp. ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm. Yield: 12-13 cookies

WIW: Waffled Carrot Cake

WIW: Waffled Carrot Cake

WIW: Waffled Carrot Cake

1/2 C. pecan halves, plus extra for garnish

 

4 oz. cream cheese, room temperature

2 T. unsalted butter, room temperature

1/2 C. confectioners’ sugar

1 tsp. fresh lemon juice

1/2 tsp. pure vanilla extract

Pinch fine salt

 

1 C. all-purpose flour

1/2 C. sugar

1 tsp. baking powder

1 tsp. ground cinnamon, plus more for dusting

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. fine salt

1/3 C. vegetable oil, plus more for brushing waffle iron

1/4 C. milk

1/2 tsp. finely grated lemon zest

1/2 tsp. pure vanilla extract

2 large eggs

1/4 C. sweetened shredded coconut

2 medium carrots, shredded (1 C.)

 

Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 C. in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish. For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside. For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it’s ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.

Campfire Quick Dessert

Campfire Quick Dessert

Quick Dessert

Biscuit mix
Milk or water
Honey

Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping.

 

 

Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)

Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)

Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)

2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

2 eggs

1/2 to 1 cup buttermilk

1 tablespoon baking powder

1/2 cup sugar

1 tablespoon cinnamon

Vegetable oil for frying

 

In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F). In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside. Mix the flour, salt and 3 tablespoons sugar in a bowl. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter. Stir in the baking powder. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.  Cook the doughnuts, turning occasionally, until golden brown on all sides. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels. Roll the doughnuts in the cinnamon sugar while still hot. Cook the rest of the doughnuts in batches. Doughnuts are best served warm and can be reheated or kept warm in the oven.

Yummy Apple Cake

Yummy Apple Cake

Yummy Apple Cake

 

1 3/4 C. sugar, divided

1 (8-ounce) package cream cheese, softened

1/2 C. butter, softened

1 to 2 tsp. vanilla extract

2 large eggs

1 1/2 C. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

2 tsp. ground cinnamon

2 Braeburn apples, peeled and chopped

1 C. chopped pecans

Powdered sugar

 

Combine cream cheese, butter, 1 1/2 C. sugar in a bowl and beat with electric mixer until creamy and smooth. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder, and salt in a small bowl and whisk to blend. Add to sugar mixture, beating at low speed until blended. Combine remaining sugar and cinnamon in a sifter and shake into bowl. Sprinkle 2 tsp. over the chopped apples and toss to coat. Stir apples and pecans into batter. Spoon batter into lightly greased baking dish. Sprinkle with remaining cinnamon sugar.  Bake in a preheated 350-degree oven for 60 to 70 minutes. Cool on a wire rack. Sprinkle with sifted powdered sugar and serve.

Spiced Parsnip Cake

Spiced Parsnip Cake

Parsnip Cake

I love parsnips. I think they’re a very underused vegetable. I found an article in the Oregonian about parsnips in dessert recipes. There was an attached recipe for parsnip cake. Not one to leave well enough alone, I decided to create my own parsnip cake recipe. I used my favorite carrot cake recipe from Better Homes and Gardens that uses a buttermilk glaze in place of cream cheese frosting as my starting point. I wanted to incorporate maple syrup in the cake and the glaze, as I think it complements the parsnips nicely. I tried several spice combinations, and finally settled on French four spice (I used the Penzey’s blend which contains white pepper, nutmeg, ginger, and cloves), cinnamon, and ginger. I am quite pleased with the result, and hope you get a chance to try this cake.

Makes one 9×13-inch cake

 

Spiced Parsnip Cake

 

2 C. all-purpose flour (10 ounces)

1/2 C. almond meal flour (2 ounces)

1/2 C. unsweetened shredded coconut (1 1/2 ounces)

2 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. French four spice

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. table salt

1/2 C. buttermilk, room temperature

1/2 C. maple syrup (grade B preferred)

3/4 C. superfine or castor sugar (5 1/4 ounces)

4 large eggs, room temperature

1 tsp. vanilla extract

1/2 C. unsalted butter, melted and cooled

2 C. shredded parsnips (about 2 large parsnips)

 

Preheat your oven to 325º F with a rack near the center. Grease your 9- by 13-inch glass cake pan with butter or non-stick cooking spray and set aside. Combine the first nine ingredients in a large bowl. Whisk about 30 seconds to fully mix and aerate the flour some. Set aside. Combine the remaining ingredients, excluding the parsnips, in a medium bowl. Whisk well to combine. The sugar should dissolve before proceeding to the next step. Dump the wet ingredients into the dry ingredients, and stir until almost incorporated – like making pancake batter. Add the parsnips and stir until just incorporated. Pour into prepared cake pan, and bake until center springs back or a toothpick inserted near center come out clean, about 35 to 40 minutes. Remove to a cooling rack, and immediately pour the glaze over the hot cake, trying not to let much glaze spill between the cake and the pan. I sometimes pierce the surface of the cake with a fork to allow the glaze to seep in better. NOTE: If you prefer, you could allow the cake to cool completely then frost with your favorite cream cheese icing. A little orange zest and/or juice in the icing would work well with the flavors of the cake.

 

Maple Buttermilk Glaze

 

1/4 C. maple syrup (grade B preferred)

1/4 C. unsalted butter

1/2 C. buttermilk, room temperature

 

Combine the maple syrup and butter in a glass measure or other microwave safe container. Heat until the maple syrup starts to boil and the butter is melted or close to it. Allow to cool for several minutes, then whisk in the buttermilk.

Blueberry Cake

Blueberry Cake

Blueberry Cake

4 medium Eggs

1 ¼ C. Sugar

¾ C. Oil (neutral taste, not cold pressed)

¾ C. Orange Juice

2 ¼ C. Flour

1 T. Baking Powder

1 ½ pint Blueberries

1 ½ C. Powdered Sugar

Juice from 1 Lemon

 

Preheat oven to 400. Prepare jellyroll pan. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Spread out batter in prepared pan and bake 10 minutes in lower third of oven. Arrange berries on cake and return to oven for another 15-20 minutes. Stir together powdered sugar and lemon juice to make a smooth glaze and drizzle over cooled cake.

Easy 100-Calorie Apple Pie Pastry Squares

Easy 100-Calorie Apple Pie Pastry Squares

Easy 100-Calorie Apple Pie Pastry Squares

 

1 sheet frozen puff pastry, thawed (like Pepperidge Farms)
1 T. all-purpose flour
3 medium apples, about 1 pound
1/2 medium lemon, juiced
2 T. granulated sugar, divided
1/2 tsp. ground cinnamon
2 T. reduced sugar apricot jam

 

Position the oven rack in the lower third of the oven, and preheat oven to 400°F. Sprinkle the flour on a flat surface and lay the pastry sheet on it. Roll out the pastry lightly to make a 14” x 10” rectangle. Transfer pastry to a baking sheet, and refrigerate while preparing the apples. Peel, core, thinly slice the apples (1/8” thick), and place in a medium bowl. Add the lemon juice and gently toss to coat the apples. Sprinkle the chilled pastry evenly with 1 T. sugar. Arrange the apples over the pastry in rows, slightly overlapping the slices and leaving a 1/2” pastry border around the outer edge. In a small bowl, combine the cinnamon and remaining sugar, and sprinkle over the apples. Bake for 30 minutes, or until golden brown. Remove from oven. In a small microwave-safe bowl, stir the jam with 1 tsp. of water and heat on high for 15 seconds. Brush over the apples and crust. Cut into 12 squares and serve immediately, or set aside and serve at room temperature.

 

Yield: 12 servings (3” squares)

Calories: 100

Fat: 5g

Fiber: 1g

Key Lime Cheesecake Cupcakes

Key Lime Cheesecake Cupcakes

Key Lime Cheesecake Cupcakes

 

¾ C. graham cracker crumbs
2 T. margarine or butter, melted
2 T. plus ¾ C. no-calorie granulated sweetener, divided
1 1/2 C. low-fat cottage cheese
8 ounces light tub-style cream cheese
3 T. cornstarch
2 T. Key lime juice
Zest of 2 Key limes or 1 regular lime
1 tsp. vanilla extract
1 large egg
1 large egg white

 

Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray. In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 T. of the sweetener until well combined. Sprinkle a heaping T. of crust mixture into each muffin cups. Press gently to form a crust on the bottom of each cup. Set aside. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ C. sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended. Spoon ¾ C. of cheesecake filling into each muffin cup. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

 

Yield: 12 servings

Calories: 140

Fat: 7g

Fiber: 0g

Cranberry Fritters

Cranberry Fritters

Cranberry Fritters

1 C. cranberries

1/4 C. sugar

1/2 C. water

2 C. all-purpose flour

3/4 C. sugar

1 tsp. baking powder

 

2 eggs

1/4 C. ice water

1 apple, peeled and diced

Confectioner’s sugar

Raspberry jam

Oil for frying

 

In a saucepan, combine cranberries, sugar and water. Over high heat, cook until berries begin to burst. Remove from heat and chill. Sift together flour, sugar and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted dry ingredients, apple, cranberries and any liquid in the pan used to cook them. In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350 degrees. For each fritter, drip 2 T. of batter into the oil. Cook 1 minute, flip the fritters over, and continue frying until golden. This may have to be done in batches; be sure oil returns to 350 degrees between batches. Drain fritters on paper towels and dust with confectioners’ sugar. Serve with raspberry jam.

Bûche de Noël Log

Bûche de Noël Log

Bûche de Noël Log

6 egg whites
3/4 C. sugar
6 egg yolks
3/4 C. flour
1 C. canned pumpkin
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
8 oz. cream cheese
1/2 C. confectioner’s sugar
1/4 C. chopped pecans, toasted
2 T. each butter and milk
1 tsp. vanilla

Prepare 15″ x 10″ x 1″ jellyroll pan. Spray with non-stick cooking spray; line with wax paper; spray again. Beat egg whites until soft peaks form. Gradually add 1/4 C. sugar, beating until stiff peaks form when beater is raised. Set aside. Beat yolks at high speed gradually adding 1/2 C. sugar until very thick. At low speed, beat in flour, pumpkin, baking powder, cinnamon and nutmeg. Fold mixture into egg whites. Spread into jellyroll pan. Bake at 375º for 15 minutes or until surface springs back when gently pressed with fingertip. Turn out on towel sprinkled with confectioner’s sugar. Remove wax paper. Roll up starting with short end. Cool on rack 1 hour, seam side down. In bowl beat cream cheese with confectioner’s sugar, pecans, butter, milk and vanilla. Unroll cake. Spread cheese mixture to within 1-inch of edges. Roll cake; place seam side down on serving plate. Chill at least 1 hour. Makes 10-12 servings. Refrigerate leftovers.

Lemon-Cranberry Pound Cake

Lemon-Cranberry Pound Cake

Lemon-Cranberry Pound Cake

Cranberries:

1/3 C. (80 ml) lemon juice

2 T. brandy

1 T. granulated white sugar

4 oz. (115 grams) dried cranberries or dried cherries

 

Pound Cake:

1 3/4 C. (245 grams) all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 C. (227 grams) unsalted butter, room temperature

1 C. (200 grams) granulated white sugar

4 large eggs

1 1/2 tsp. pure vanilla extract

Zest of one lemon

 

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, sugar, and dried cranberries just to a boil. Cover and remove from heat. Let cool completely and then drain, reserving cranberries. For Cake: Preheat oven to 350 degrees F (177 degrees C). Butter (or spray with a non-stick pan spray) a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan and then line the bottom of the pan with parchment paper.  In a medium sized bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of your electric mixer, cream the butter until soft and creamy.  Gradually add the sugar and continue to beat until light and fluffy (about 3 – 5 minutes).  Scrape down the sides of the bowl.  Then add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth.  Stir in the lemon zest and drained cranberries, making sure you do not over mix.  Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for approximately 50 – 65 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack for 10 minutes and then remove it from the pan to cool completely.  This cake can be stored for a few days at room temperature, one week in the refrigerator, or about one month frozen.

Jam Sweetheart Cookies

Jam Sweetheart Cookies

Jam Sweetheart Cookies

For the dough:

2 1/2 cups flour, plus extra for sprinkling

3/4 superfine sugar

2 sticks (8 oz) soft butter, diced

1 large egg yolk

2 tsp vanilla extract

1/2 tsp. salt

 

For the filling:

4 T. softened butter, plus extra for greasing

1 cup powdered sugar, sifted

Jelly or jam

A few drops of vanilla extract

1 tsp. water

 

Making the dough: Beat the butter and sugar together in a bowl. Add the egg yolk and vanilla extract and beat the mixture until it is smooth. Next, add the flour and salt and mix everything together to form a smooth dough. Mold the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.  Preheat the oven to 350˚F. Roll out dough to 1/4 inch thick on a lightly floured surface and cut out circles with a 2 1/2 inch fluted round cookie cutter. Re-roll the trimmings until you get approx 40. Place half the circles onto prepared baking sheets and cut out the centers using a small 3/4 inch heart-shaped cutter. Place the remaining circles onto baking sheets and leave these whole. Bake the cookies for about 12 minutes or until golden. Leave for a few minutes then transfer to a wire rack to cool completely. Make the butter frosting by beating the butter until smooth, then gradually beating in the powdered sugar, water, and vanilla extract. Spread frosting over the whole (not heart) cookies. Now spoon on the jam. Drop a small spoonful of jam on top of the butter frosting. Put the heart cookies on top.

 

Cherry Stone Panna Cotta

Cherry Stone Panna Cotta

Cherry Stone Panna Cotta

This delicate, wobbling cream is perfumed with the mysterious cherry-almond essence contained in the kernel of the cherry pits— a reward for pitting the cherries.

3 pounds cherries

2 1/4 cups heavy cream, or more if needed

1 1/2 cups whole milk

3/4 cup sugar

2 1/4 teaspoons unflavored powdered gelatin (1 envelope is 1 tablespoon)

1/4 teaspoon kosher salt, or to taste

Pit the cherries, reserving 1/2 cup pits, and set the cherries aside for serving. Rinse the pits to remove any remaining fruit, and rub them in a clean tea towel to dry them. Now smash the pits: put them in another tea towel on a hard surface and smash them with a hammer so that they split open. Picking out just the kernels is tedious—it’s fine to use the kernels and shells together.  Combine the pits, cream, milk, and sugar in a medium stainless-steel saucepan and bring to a boil. Stir, reduce the heat, and simmer for 10 to 12 minutes. (Like apple seeds, cherry pits contain  very small amounts of cyanide, which is toxic only in relatively large quantities. However, heating the cherry pits will release fumes that you should not breathe in, so do this in a well-ventilated area and do not stick your head directly over the pan while the pits are simmering.) Remove from the heat, cover tightly, and set aside to steep for 1 hour.  Uncover the pan and return the liquid to a simmer. Meanwhile, put 2 tablespoons cold water in a medium bowl and sprinkle the gelatin over the water to allow it to soften. Let sit for 5 to 10 minutes.  Strain the hot liquid through a fine-mesh strainer into a measuring cup. You need 4 cups liquid total; add a little more cream if necessary. Slowly pour the hot cream mixture over the gelatin, whisking gently to dissolve the gelatin. Whisk in the salt and taste.  Set the bowl into an ice bath. Stir frequently so the panna cotta cools evenly. When it is slightly thickened, about 10 minutes, divide it among eight 4-ounce custard or tea cups. Cover the cups tightly with plastic wrap and refrigerate until set, 4 to 6 hours.  Serve in the cups or unmold if desired by gradually tipping the cup upside down above a plate while lifting one side of the panna cotta off the cup and easing it onto the plate. Serve with some of the fresh cherries.

Spooky Mummy Pumpkin Pop Tarts

Spooky Mummy Pumpkin Pop Tarts

Spooky Mummy Pumpkin Pop Tarts

3 C. all-purpose flour

1 T. sugar

1 tsp. salt

4 T. unsalted butter, cold

1/2 C. milk, plus 1 to 2 T. more

1 large egg yolk

PUMPKIN FILLING:

1 C. pumpkin puree

2 T. sugar

1 large egg

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

Pinch of salt

Edible eyeballs

TOASTER STREUDEL-INSPIRED GLAZE:

1 C. powdered sugar, sifted

Pinch of salt

2 T. milk

1 tsp. vanilla extract

 

In a large stainless steel bowl, combine the all-purpose flour, sugar, and salt; stir to mix well. I am a firm follower of the grating butter method. Using a cheese grater, grate the butter into the dry ingredient mixture. Transfer to the freezer to chill for about 5 minutes. Mix the butter into the flour mixture, until thoroughly combined, breaking up the butter bits until they resemble the size of peas. In a measuring C., measure out the milk and then add the egg yolk. Whisk the two together. Pour the liquid into the dry ingredients and mix until it roughly comes together. Remove the dough from the bowl, place it on a lightly-floured counter, and knead it until it comes together; if it’s super dry, add a T. of milk or water until it comes together (I needed about 2 T. extra of milk). Form it into one disc and using a bench scraper or knife, divide into two equal pieces. Gently pat each into a 1-inch thick square, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours, or, ideally, overnight. You can keep the dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place tin the refrigerator to thaw one full day before you intend to use it.

 

In a medium bowl, whisk together the pumpkin, sugar, egg yolk, spices and salt. Remove the first disc of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch round cookie cutter, stamp out rounds of pop tart dough and transfer them to a baking sheet or tray. You should end up with about 20 rounds. I stuck them in the freezer for about 10 minutes just to firm up a bit. We’re going to use the scraps for the top; if it’s too warm, transfer the scraps to the fridge to cool down before rolling out. Re-roll the scraps and cut a variety of 2-inch strips, 1-inch strips and 1/2-inch strips. This will all be the “mummy bandage” top. Brush each round entirely with beaten egg. Add a scant tsp. of pumpkin filling to the center of each round. Place a variety of strip on top, one skinny, one thicker, overlapping them, so it appears “bandage-like.” Trim the strips so they’re not super long, but they don’t have to be perfect. Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Transfer to a baking sheet and place it in the fridge. Repeat with the remaining hand pies.

Transfer them to the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 400 degrees F.

I baked these in batches, about 8 to a baking sheet. Brush the tops with egg wash and transfer to the oven to bake for about 15 to 20 minutes, until golden brown. Repeat with the remaining pop tarts. Add the edible eye balls to each pop tart. I used tweezers to make it easy on myself.

 

Meanwhile, whisk together powdered sugar, salt, milk and vanilla, until smooth. I added the glaze to a piping bag (no tip required), snipped off the end and drizzled it on. You can use a spoon too!

Add the glaze on top! To store, place in an airtight container. Store at room temperature.

Lemon Cake

Lemon Cake

Lemon Cake

2 ½ Lemons
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Orange Juice
2 ¼ C. Flour
1 T. Baking Powder
1 C. Powdered Sugar

Preheat oven to 400. Remove zest from one lemon and squeeze juice from all lemons. Beat eggs and sugar until light and creamy. Add oil, orange juice and ¾ of the lemon juice. Briskly stir in half the lemon zest, flour and baking powder. Pour batter in prepared bundt pan; bake 50-55 minutes. Soft powdered sugar and mix with remaining lemon juice to make a glaze. Spread onto cooled cake and sprinkle with remaining zest.

Very Basic Cake Recipe

Very Basic Cake Recipe

Very Basic Cake Recipe

1 11” spring form pan, 1 13” loaf pan, or 1 10”x15” jellyroll pan

4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Liquid (juice, dairy, coffee, or wine)
2 ¼ C. Flour
1 T. Baking Powder

Grease pan well and sprinkle with flour. For springform pans, only grease the bottom. Never fill pans more than 2/3 full. Preheat oven to 400. Beat Eggs and sugar in mixing bowl for 2-3 minutes until light and creamy. Add oil and liquid to sugar and egg mixture, while stirring constantly. Sift flour, combine with baking powder; add to bowl and mix well. Pour batter into prepared pan and bake just below center of oven for 25 minutes in a shallow pan or 45 minutes in a deep pan. Check with a toothpick or chopstick; if batter sticks, bake the cake a few more minutes.

Chocolate: Use Orange juice for your liquid. Add 3 T. cocoa to flour. Melt 1 ¼ C. semisweet chips and spread on cooled cake.

Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.