We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.
Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Cupcakes area always a hit, and this version will have you feeling festive immediately! Indulge with these delightfully rich, almost brownie-like, dark chocolate cupcakes topped with cool mint buttercream and sprinkled with peppermint flakes and crumbled mint cookies. Let's get baking!
Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Makes 18 cupcakes
Chocolate Cupcake Ingredients:
12 tablespoons (1-1/2 sticks) butter, room temperature
1/2 cup dark chocolate chips
1/3 cup unsweetened cocoa powder
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/3 cup Greek yogurt
Mint Buttercream Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract
3-1/2 cups powdered sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 drops green food coloring (optional)
Top With:
2 tablespoons peppermint discs or candy canes, crushed
1/4 cup chocolate mint cookies, crushed
Fresh mint leaves
Directions:
1. Make the cupcakes. Preheat the oven to 350 degrees F. Lightly grease the top of a cupcake pan with a bit of vegetable oil. Place cupcake liners in three 6-count cupcake pans (for 18 cupcakes).
2. In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments, stirring in between heating cycles, until melted and incorporated. Stir in the cocoa powder until well combined. Set aside.
3. In a large bowl, whisk the dry ingredients (flour, sugars, baking powder, and salt) until evenly combined with no visible lumps. Set aside.
4. In a stand mixer with the paddle attachment, add the remaining wet ingredients (eggs, vegetable oil, peppermint extract, whole milk, and Greek yogurt) to the chocolate mixture. Slowly mix to combine.
5. Slowly add the dry mixture to the wet ingredients, gently mixing until completely incorporated with no visible lumps. It should have a consistency similar to pudding.
6. Transfer the batterevenly to the prepared cupcake pans by using a cookie scoop or a large spoon.
7. Bake for 20-25 minutes, or until the cake springs back from a light touch, or when an inserted toothpick comes out cleanly.
8. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely. While cupcakes cool, prepare the mint buttercream.
Mint Buttercream Directions:
1. Make the buttercream. Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it turns pale yellow and has a smooth, silky consistency.
2. Add the peppermint extract and beat for an additional 30 seconds until well-combined.
3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then, add the remaining half of the sugar and mix for an additional 3-5 minutes or until fully incorporated with a whipped consistency.
4. Add the heavy cream, peppermint extract, and food coloring and whip until the the buttercream is smooth, the ingredients are incorporated, and the food coloring is consistent throughout -- a light green. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.
5. Using a frosting bag and a tip of your choice, ice the mint chocolate cupcakes. Top with the crushed peppermint candy and crumbled cookies. For a little extra pizazz, add a fresh mint leaf.
Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, crunchy, and chewy, making this a great dessert to put in your rotation of sweet treats this season.
Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan
Dark Chocolate Pie Crust Ingredients:
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water
Chocolate Pecan Filling Ingredients:
4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling
Vanilla Whipped Cream Ingredients:
1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
Directions:
1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.
2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.
3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.
4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.
5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.
6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.
Candied Gingersnap Cookies
Soft on the inside and chewy around the edges, these gingersnap cookies will immediately catapult you into the holiday spirit! A triple feature of ground ginger, freshly grated ginger, and candied ginger, pack these cookies with a spicy earthiness and delicate sweetness. The large cane sugar crystals create a slightly-crispy, crackling crust for the perfect cookie experience!
Candied Gingersnap Cookies
Makes 24 cookies
Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon freshly cracked black pepper
1/2 cup packed dark brown sugar
1/2 cup superfine sugar
3/4 cup unsalted butter, softened
1 teaspoon fresh ginger root, grated
1 teaspoon vanilla1 large egg
1/3 cup molasses
1/2 cup chopped candied ginger
Cane sugar for rolling cookies
Directions:
1. In a large bowl, whisk the flour, baking soda, salt, ginger, clove, cinnamon, and black pepper untilevenly combined.
2. In a stand mixer with the paddle attachment, beat together the brown sugar, superfine sugar, and butter until smooth. Add the freshly grated ginger, vanilla, egg, and molasses, and mix until incorporated. Slowly stir in the flour mixture until just combined. Fold in the candied ginger. Cover and chill in the refrigerator for at least 1 hour, or overnight. NOTE: Chilling the dough before baking helps solidify the fat in the dough, slowing the baking process and preventing the cookies from spreading too much. Chilling the baking sheet aids in achieving a delightfully chewy cookie texture as well.
3. Preheat the oven to 350 degrees F. Scoop chilled dough into 1" balls. Roll in the cane sugar, and place on a parchment-lined and chilled baking sheet, roughly 2" apart.
4. Bake for 10-12 minutes, or until the cookies are lightly browned and cracking on top. Remove the cookies from the oven and cool on wire racks. Enjoy while still delightfully warm!
Pumpkin Spice Crème Brûlée
Simple on the one hand, and quite elegant on the other, this dessert always gets a five-star rating around our table. Directly translated, the French term, crème brûlée means “burnt cream.” The addition of the classic fall flavors of pumpkin spice warmly complement the subtle cream base. The making of crème brûlée is all technique. Once mastered – and it’s easy to do so -- this dessert will become a signature dish in your repertoire.
Chickpea Soup with Lemon and Potatoes
Serves 6 - 8
Soup Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices
Directions:
1. In a large Dutch oven, heat the olive oil and butter over medium heat.
2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.
3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.
4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.
5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.
Grilled Poppy Seed Pound Cake with Summer Nectarines and Crème Fraîche
Don't forget the grill when it's time to make dessert! This poppy seed pound cake is baked to moist and golden perfection, then thick slices are buttered, grilled, and served with slices of juicy nectarines and a generous dollop of crème fraîche. This dessert is destined to make any summer evening meal truly spectacular.
Grilled Poppy Seed Pound Cake with Summer Nectarines and Crème Fraîche
Makes 2 loaves
Pound Cake Ingredients:
2 tablespoons unsalted butter (for greasing the loaf pans)
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon cardamom
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1/4 cup sour cream
3 tablespoons poppy seeds
Nectarine Ingredients:
4 tablespoons butter
3 tablespoons sugar
1 tablespoon fresh lemon juice
2 nectarines
Serve with:
1/2 cup crème fraîche
Directions:
1. Preheat the oven to 350 degrees F.
2. Grease two 9" loaf pans with butter.
3. In a large bowl, whisk together the flour salt, cardamom, and baking powder until incorporated.
4. In a stand mixer on low speed, use the paddle attachment to mix the vegetable oil, olive oil, eggs, whole milk, sugar, vanilla, and sour cream until incorporated. Slowly add the flour mixture to the wet ingredients and mix on medium speed for 3 minutes or until the ingredients are evenly incorporated. The batter will be somewhat soupy, don’t worry, this is correct. Use a rubber spatula to fold in the poppy seeds.
5. Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.
6. Once the pound cake has baked and cooled, cut thick slices and butter both sides of each slice.
7. Halve the nectarines and remove the pits.
8. Lightly oil grill grates, then grill the pound cake slices over medium high heat for one minute, turning halfway through until grill marks appear. Grill the nectarine halves flesh side down until the fruit is hot and sweating, roughly 3-5 minutes.
9. Cool the nectarine halves, then cut them into thin slices. Combine the butter, sugar, and lemon juice in a small saucepan over medium heat. Stir until the butter melts, the sugar has dissolved and the mixture begins to bubble. Add the nectarine slices and cook in the syrup for 2-3 minutes.
10. Top the grilled poppy seed pound cake with the nectarines and a dollop of crème fraîche. Serve immediately.
Sheet Pan Cherry Pie with Vanilla Ice Cream
We love cherry pie. Who doesn’t? This version transforms a traditional round pie into a sheet pan pie, baked in a quarter sheet pan for fuss-free serving to groups of almost any size. The secret addition of nutmeg and black pepper adds surprising warmth and flavor intrigue. Of course, this pie is happily paired with vanilla ice cream, as all fruit pies should be!
Sheet Pan Cherry Pie with Vanilla Ice Cream
Serves 8 - 12
Pâte Brisée Ingredients:
3-3/4 cups all purpose flour, plus extra for dusting
1 tablespoon sugar
2 teaspoons Kosher salt
1-1/2 cups unsalted butter (3 sticks), well-chilled
4 - 8 tablespoons ice water (plus more if needed)
1 egg beaten, for egg wash when attaching the lattice crust and for finishing
Turbinado or raw sugar to finish
Cherry Filling Ingredients:
6 cups pitted sweet cherries (fresh or frozen)
3/4 cup sugar
3 tablespoons cornstarch
1/2 tablespoon lemon juice
2 teaspoons almond extract
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions:
Prepare the Crust:
1. Place the flour, sugar, and salt in the bowl of a foodprocessor. Pulse a few times to evenly distribute.
2. Cut the butter in 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together -- if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much).
6. Remove the dough fromthe foodprocessor, and gather it into a rough ball. Flatten the dough ball into two rectangles, one a bit larger than the other. Wrap in plastic wrap and chill for 1 hour, or overnight.
7. Remove the larger piece of dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it into a 14" x 11" rectangle, then transfer it to a 13" x 9" x 1" rimmed baking sheet(a quarter sheet pan). The pastry dough will hang over the sides of the baking sheet. Return to the refrigerator and chill.
Make the Filling:
8. If using frozen cherries, defrost, drain, and pat dry. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, nutmeg, black pepper,and salt, stirring to ensureingredients are incorporated.
9. Pour thefilling intothe prepared baking sheet. Preheat the ovento 375 degrees F.
10. Make the lattice top by rolling out the remaining dough into another 14" x 11" rectangle. Cut 1" wide strips. Reform the dough that doesn't work for the strips and roll out and cut again, to get a total of 15 strips. Lay the strips over the top of the filled pie, spacing them evenly apart, ending on the sheet pan edges. One at a time, with the remaining strips, starting in the middle and working outward, weave the strips perpendicularly through the first layer, using an over and under technique. Trim away any excess dough from the lattice strips that extends past the pan. Brush the edge with an egg wash, including underneath the lattice strips. Press the dough together to create a seal. Brush the lattice with more egg wash and sprinkle with coarse sugar.
11. Bake for 40-45 minutes, oruntil the crust isgolden brown and the cherry filling is bubbling. Place on a wire cooling rack and cool until ready to eat. Serve with a scoop of vanillaice cream.
Pineapple and Coconut Sorbet
This pineapple and coconut sorbet is ultra-refreshing! Sweet pineapple mingles with rich coconut flavors in a pleasing, smooth frozen treat. The tropical tastes will have you dreaming about the beach!
Pineapple and Coconut Sorbet
Makes about 1 quart
Ingredients:
4 cups fresh or frozen pineapple chunks
1 tablespoon fresh lime juice
1 can full-fat coconut milk
2/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons shredded coconut, for garnish if desired
Directions:
1. Peel and cut the pineapple into chunks.
Tip: To easily cut up a whole pineapple, use a large chef’s knife and cutting board. First, twist off the leafy top, then trim off both ends. Stand up the pineapple and trim off all of the rind. Cut into quarters, then trim away the tough inner core. Finally, cut the quarters into chunks.
Tip: If you'd like to present the final sorbet in a pineapple half for an extra tropical flare, cut the entire pineapple in half leaving the leafy top intact. Then, use a paring knife to carve out the fruit leaving the rind as a shell. Trim the core off of the removed pineapple and cut into chunks. Wrap the hollowed out half securely in plastic wrap. Refrigerate until ready to serve the sorbet in the scooped out half.
2. Once you've cut up the pineapple, you're ready to prepare the sorbet base. In a blender or food processor, puree the pineapple chunks with the lime juice, coconut milk, sugar, and vanilla until very smooth.
3. Once the sorbet base is pureed well, pour the base through a fine mesh strainer to remove any larger chunks or pieces of rind. Use a wooden spoon to help the puree get through the strainer.
4. Chill the sorbet base for at least 1 hour.
5. Once ready to churn the sorbet, place the sorbet base mixture into the freezing unit. Follow the instructions for your ice cream maker to churn the sorbet.
Tip: If using an ice cream maker with an insert, make sure the insert is completely frozen before attempting to churn. Freeze the insert for at least 24 hours and make sure it is upright in the freezer for even freezing. Chilling the sorbet or ice cream base will also make the churning process more successful.
6. Once the mixture becomes frozen, serve immediately for a soft-serve style. Or, transfer to a lidded container and freeze until serving time.
7. If desired, scoop the sorbet into the hollowed out pineapple half for an extra tropical presentation! Garnish with shredded coconut, if desired.
Cherry Almond Tea Cakes
Warm, nutty almond flavors pair with sweet-tart cherries in these delightful little tea cakes, that are sure to please everyone at your next spring gathering. If you’re looking for a sweet treat that’s easy to prepare, (and even easier to eat), look no further than these tasty, petite cakes!
Cherry Almond Tea Cakes
Makes about 16 tea cakes
Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh cherries, stemmed, pitted, and halved (enough to fill one cup)
4 oz chilled almond paste, finely chopped
1/2 cup whole milk
1/2 cup whole Greek yogurt
2 eggs
1 teaspoon almond extract
1/4 cup sliced almonds (optional, for topping)
Coarse sugar such as pearl sugar or sugar in the raw (optional, for topping)
Directions:
1. Preheat the oven to 425 degrees F.
2. Measure and mix all of the dry ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In a food processor, pulse the dry ingredients a couple of times to mix the dry components.
3. Grate very cold butter with a coarse grater. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed.
5. In a medium bowl, whisk the wet ingredients (milk, Greek yogurt, egg, and almond extract) until well combined.
6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatula until a thick batter is created.
7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly.
8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm.
Notes:
Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months.
If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.
Chilled Zabaglione with Strawberries
A rich, creamy dessert, Zabaglione (also known as Zabaione) is a simple Italian custard made with egg yolks, sugar, and sweet Marsala wine. Using a double boiler on the stovetop, the custard whisks together quickly. Serve the custard warm. Or, fold with whipping cream, chill, and serve with sliced strawberries like our recipe below!
Chilled Zabaglione with Strawberries
Serves 4
Ingredients:
1 cup strawberries, sliced
1 tablespoon sugar for the strawberries
6 large egg yolks
1/3 cup white sugar
1/2 cup sweet Marsala wine
1/4 teaspoon vanilla extract
1 cup heavy cream, whipped
4 teaspoons sugar, for brûléeing, if desired
4 strawberries, stems on and sliced from the bottom, for garnish
Directions:
1. Wash, hull, and slice the strawberries. Sprinkle with 1 tablespoon of sugar, and toss together. Spoon or place half of the strawberries into 4 glass serving bowls or glasses.
2. Prepare the Zabaglione. In a double boiler, or a metal bowl over a saucepan of simmering water, add 6 large egg yolks, 1/3 cup sugar, 1/2 cup sweet Marsala wine, and 1/4 teaspoon vanilla extract.
3. Whisk the mixture constantly while heating until the mixture thickens into a frothy, light yellow foam, and begins to thicken into a custard. Keep whisking constantly! As the egg yolks heat, the texture will form - stay patient. The custard, when drizzled from the whisk, should be able to hold its shape as a thick ribbon.
4. Once the custard has thickened and doubled or tripled in volume, remove from the heat and let cool for 15-20 minutes.
5. While the custard cools, whip the heavy cream until extra stiff peaks form.
6. Fold the whipped cream into the cooled custard. Spoon some custard into four dessert bowls or glasses. Add the remaining strawberries along the sides of the glass, and cover by spooning more custard. Cover each dish, and chill for 1 hour.
7. If, desired, add a teaspoon of sugar to the top of each of the custard cups. Use a culinary torch and brûlée the sugar using a culinary torch until just golden brown. Use a light touch with the flame -- sugar can burn quickly!
8. Top each dessert with a festively cut strawberry and enjoy!
Glazed Strawberry Bundt Cake
This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.
Glazed Strawberry Bundt Cake
Makes one cake - Serves 10 - 12
CAKE INGREDIENTS:
10 fresh large strawberries, pureed until smooth
1-1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher salt
GLAZE INGREDIENTS:
2 cups powdered sugar
3 tablespoons whole milk
1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out
TOPPINGS:
1 cup strawberries, stems removed and sliced
2 tablespoons granulated sugar
Whipped cream, if desired
WHIPPED CREAM INGREDIENTS:
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)
2. In a stand mixer outfitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed until the mixture is fully combined, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.
3. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawberries and mix until all of the ingredients are fully combined.
4. In a separate bowl, sift together the flour, baking powder, and salt. Whisk until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.
5. Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.
6. While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.
7. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.
8. Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawberries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.
9. Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.
10. Slice and serve the cake with the fresh strawberries and whipped cream.
Carrot Cake with Cream Cheese Frosting
Treat yourself to this goodie-packed, flavor-filled, carrot cake topped with a decadent cream cheese frosting! The cake is moist and filled with comforting spices and complementary flavors. The shredded carrots and crushed pineapple lend a sweet flavor while the pecans and coconut add lovely depth and texture.
Carrot Cake with Cream Cheese Frosting
Serves 12
Cake Ingredients:
3 cups finely shredded carrots (about 4 carrots)
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 eggs, beaten
1/2 cup granulated sugar
1-1/4 cups brown sugar, packed
1/4 cup sour cream
1/4 cup unsweetened applesauce
3/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 cup vegetable oil1 cup finely chopped pecans
1 cup shredded sweetened coconut
Cream Cheese Frosting:
1-1/2 packs of cream cheese (12 oz), room temperature
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 teaspoon salt
Directions:
1. Preheat the oven to 350 degrees F.
2. Prepare three round 8-inch cake pans by spraying with baking spray, lining with a parchment round, then spraying again for foolproof removal once baked.
3. Finely grate the carrots using a food processor or a handheld grater. If using a food processor, grate the carrots, then pulse a few more times to make an extra fine texture. Don’t over pulse -- the carrots could turn into juice!
4. In a mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
5. In a separate mixing bowl, whisk together the eggs with the sugar, brown sugar, sour cream, applesauce, crushed pineapple, vanilla extract, and oil. Whisk until fully combined and fluffy. Add in the grated carrots and stir until well-mixed.
6. Combine the dry ingredients with the wet ingredients and mix until just combined. Don't over mix: this will create a too dense cake. Gently fold in the chopped pecans and shredded coconut.
7. Evenly pour the cake batter into the three prepared pans.
8. Bake for 25-28 minutes or, until a wooden toothpick pierced in the center comes out clean.
9. Allow the cakes to cool in the pans on a wire cooling rack for 15-20 minutes, then carefully remove the cakes from the pans, and continue to cool on the wire cooling rack. Allow the cakes to cool completely before frosting.
10. While the cakes are baking and cooling, prepare the frosting. Using a stand mixer or hand mixer, beat the room temperature cream cheese and butter together for about 2-3 minutes until it’s very smooth.
11. Add in the vanilla extract, salt, and powdered sugar. Continue mixing until the frosting is fluffy and reaches the desired texture for frosting. For a stiffer frosting, continue adding powdered sugar in 2 tablespoon increments until the desired consistency is reached.
12. Frost and stack the cooled cakes with frosting using a frosting knife. Add toasted coconut on the sides, if desired.
13. Store the cake in an airtight container in the refrigerator, and enjoy within 2 days.
Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Chocolate lovers unite! This rich, flourless, chocolate cake is enhanced with espresso, and exquisitely served with a sweet-tart raspberry sauce and crème fraîche. Satisfy your sweethearts with this deliciously doable dessert!
Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Serves 8 - 10
Ingredients:
1/2 cup butter
6 oz. 72% dark or semi-sweet chocolate
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 ounce espresso (or 1 oz. strongly brewed coffee)
3/4 cup Dutch-processed cocoa powder, sifted to remove lumps
1/2 teaspoon Kosher salt
Raspberry Sauce Ingredients:
12 oz. raspberries, fresh or frozen
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon raspberry or orange liqueur (optional)
Topping:
Crème fraîche, or whipped cream, or vanilla ice cream
Directions:
1. Preheat the oven to 350 degrees F.
2. Prepare a 9" springform pan by spraying with baking spray. Line the bottom of the pan with a parchment round, and then also spray that.
3. In a double boiler, or with a heat-safe bowl placed over a saucepan simmering with 2-inches of water, melt the butter and chocolate until smooth and combined.
4. In another bowl, whisk the eggs with the sugar until the volume doubles in size and lightens in color. Stir in the vanilla extract, espresso, sifted cocoa powder, and salt, and mix until all is smooth and combined well.
5. Drizzle the melted chocolate and butter mixture into the egg mixture, and fold together until combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until the top forms a thin crust that’s similar to a brownie.
7. While the cake bakes, prepare the raspberry sauce. In a saucepan, heat the raspberries with the sugar, lemon juice, and liqueur. Mash and stir the raspberries as they simmer. Simmer until the raspberries reduce by about half. Strain away the seeds and any chunks using a wooden spoon and fine-mesh strainer. Place the sauce in a jar and let cool in the fridge until ready to use. The sauce will thicken slightly as it cools.
8. Once the cake is baked, cool on a cooling rack. Carefully remove the pan's outer ring. Dust the top with powdered sugar. Serve with a drizzle of raspberry sauce and a scoop of crème fraîche, whipped cream, or vanilla ice cream. Enjoy!
Blood Orange Galette
A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream!
Blood Orange Galette
Serves 6
Ingredients:
CRUST INGREDIENTS:
1-1/4 cups all-purpose flour
1/2 tablespoon sugar
1 teaspoon Kosher salt
1/2 cup unsalted butter, grated and well chilled
4-6 tablespoons ice water
FILLING INGREDIENTS:
1/4 cup butter, softened
1/4 cup sugar
1/2 cup almond flour
1 egg
2 teaspoons almond extract
4-5 blood oranges, peeled, thinly sliced, seeds removed
CRUST TOPPING:
1 egg, whisked for egg wash
1 tablespoon coarse sugar
FOR SERVING:
Honey for drizzling
Vanilla ice cream
Directions:
1. For the crust, mix the flour, sugar, and salt in a large bowl, stir with a whisk until evenly combined.
2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.
3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes for an even flakier crust.
4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.
6. Chill the wrapped dough disk for an hour.
7. While the dough chills, prepare the filling. Using a fork, mix the butter with the sugar until smooth. Add the almond flour, and mix until combined. Add the almond extract and the egg, and mix again. Set aside.
8. Peel and then slice the blood oranges into thin 1/8-inch slices. Let the slices drain on a paper towel-lined plate until ready to assemble the galette.
9. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!
10. Preheat the oven to 425 degrees F.
11. Assemble the galette. Spread the almond filling on the rolled crust and spread to within 1-inch from the edges. Then, add the blood orange slices in a single layer. Fold the edges over the filling to form a 1-inch wide crust around the outer edge of the galette.
12. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the coarse sugar on top of the galette -- on the crust and over the orange slices.
13. Bake for about 25-28 minutes, or until the crust is lightly browned. Serve with a drizzle of honey and a scoop of vanilla ice cream.
Bûche de Noël- Yule Log Cake
Looking for an impressive holiday cake? Try a Bûche de Noël, also known as a Yule Log Cake! This light, chocolatey sponge cake is rolled up with a thick layer of a rich, whipped cream and mascarpone filling. The presentation is elegantly finished with an espresso, chocolate buttercream. So beautiful and tasty! Happy Holidays to All!
Bûche de Noël - Yule Log Cake
Serves 8 - 10
Cake Ingredients:
Half sheet pan
Parchment paper
Cooking or baking spray
6 large eggs, separated
3 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
3/4 cup sugar, divided
1/4 teaspoon Kosher salt
Filling Ingredients:
1 cup cold heavy whipping cream
1/4 cup powdered sugar
2 tablespoons brandy
1 teaspoon vanilla extract
8 ounces mascarpone
Chocolate Espresso Buttercream Ingredients:
1 stick butter
1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1 tablespoon espresso
1 tablespoon heavy cream
Pinch of Kosher salt
Directions:
1. Prepare a rimmed half sheet baking pan, 12” x 17” x 1”, by spraying the bottom and sides lightly with baking spray, then line with parchment paper. Then, also spray the parchment paper lightly for super-easy removal later. Trim the paper lining and cut the corners so that the paper fits snugly in the pan. Preheat the oven to 375 degrees F.
2. Separate the eggs placing the egg yolks in a large mixing bowl, and the egg whites in the bowl of a stand mixer.
3. Using a stand mixer, whip the egg whites for 2 minutes. Slowly add 1/4 cup of sugar a little at a time until the egg whites reach the “stiff peaks” stage. Set aside.
4. Using a whisk, beat the egg yolks until lightened in color, about 2-3 minutes. Add the melted butter to the egg yolks slowly while whisking, then add the remaining 1/2 cup of sugar and beat until combined.
5. Fold in one-quarter of the whipped egg whites into the egg yolk mixture until evenly combined and the yolks are lightened. Add the remaining egg whites in two more portions; continue to fold (not stir) until any white streaks disappear.
6. In another medium-sized bowl, whisk the dry ingredients together – the flour, baking powder, cocoa powder, and salt. Add the flour mixture to the egg mixture by sprinkling on top and carefully folding until evenly combined.
7. Pour the batter into the prepared pan spreading to the edges until level. Bake for 10-12 minutes in a preheated oven – preheating is very important for this cake. The cake is done when the cake springs back from a light fingertip touch. Do not over-bake.
8. Remove the cake from the baking pan immediately by placing an un-rimmed baking sheet on top of the cake and inverting the baking pan.
9. Immediately place a clean kitchen towel over the cake and roll the cake into a log with the towel rolled inside beginning at the short side. Allow the cake to cool while wrapped up. This ‘wrapping-while-warm’ process keeps the cake from cracking too much when filling and re-rolling later.
10. Make the cake filling. Whip the cream in a stand mixer. Combine the whipping cream, powdered sugar, brandy, and vanilla extract and whip with a stand mixer until stiff peaks are formed. Once the cream is whipped, fold in the mascarpone until combined.
11. Once the cake has cooled completely, spread the filling on the cake. Unroll the rolled cake gently. (Resist the urge to flatten the cake if it's slightly curled, that's ok!) Spread the filling evenly over the cake to within an inch of the edges. A consistent, even layer of filling will yield the best spiral design once sliced. Carefully re-roll the cake (without the towel). Wrap the rolled cake in the towel or with plastic wrap, and chill in the refrigerator until ready to frost, up to one day ahead of time.
12. Prepare the chocolate espresso buttercream. In a stand mixer, beat the butter and powdered sugar until light yellow and creamy. Add the cocoa powder, vanilla extract, espresso, heavy cream, and a pinch of salt. Beat until well-combined and smooth. (Go ahead and take a little taste. Yum!)
13. Unwrap and plate the cake roll. Trim both ends to achieve a cleaner edge. If desired, make a "branch" for your log, or keep it as one solid log. Frost the outside with the buttercream, and add tree-trunk lines with a fork, if you'd like. Embellish as desired. Sugared cranberries or pomegranates could be used for a red pop with rosemary or other greenery. Dust lightly with powdered sugar.
14. Slice with a serrated knife into 3/4-inch thick slices. Serve and enjoy!
Chocolate-Dipped Cherry and Almond Cookies
These festive cookies feature a fabulous flavor combination of chocolate and cherry in buttery shortbread. We’re certain that they will become an instant holiday favorite! Chewy, dried cherries and crunchy almond bits also introduce textural interest alongside the crumbly shortbread and rich chocolate coating. We are already dreaming about the next batch!
Chocolate-Dipped Cherry and Almond Cookies
Makes 15 - 20 cookies
Ingredients:
2 cups all purpose flour + 2 tablespoons
1/2 teaspoon salt
1 cup salted butter, softened
1 cup powdered sugar
2 teaspoons almond extract
1/3 cup sliced almonds, 1 tablespoon reserved and finely chopped
1/3 cup dried cherries, finely chopped
6 oz semi-sweet chocolate baking chips
1 teaspoon coconut oil
1 tablespoon cherry syrup (from cocktail cherries)
Directions:
1. In a large bowl, whisk the flour and salt until combined.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3-5 minutes. Mix in the almond extract for another minute to fully incorporate.
3. Use a spatula to scrape down the sides of the bowl. Reduce the speed to low and slowly add in the flour mixture to the butter until just incorporated. Do not over-mix! It should be a crumb consistency, yet easy stick together when pressed.
4. Finely chop the almonds and dried cherries and fold them into the doughuntil evenly combined.
5. Gather the dough and divide it in half. Place each half on a piece of plastic wrap and press firmly to form 2 logs. Wrap each log with the plastic wrap and refrigerate for 2 hours, (or up to overnight), until firm.
6. Once the dough is chilled, preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper or non-stick baking mats.
7. Cut the dough into 1/4 inch thick slices and place the slices onto the prepared baking sheets and freeze for 15 minutes.
8. Remove from the freezer, bake for 10-12 minutes until the edges are just beginning to brown. Remove the cookies from the oven and cool completely on a wire rack.
9. In a microwave-safe bowl, melt the chocolate and coconut oil in the microwave, heating in 10 second increments stirring intermittently so that the chocolate doesn't burn. Once melted, stir in the cherry syrup and dip each cookie halfway into the chocolate to coat one half. Place each half-coated cookie on a baking sheet lined with wax paper. Sprinkle with additional chopped almonds. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set.
10. Store the dipped cookies in the refrigerator to keep the chocolate from melting. Remove 10-20 minutes before serving.
Dark Chocolate Bourbon Pecan Bars
These sweet bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition of dark chocolate takes these bars to a new level. The crunchy pecans, dark chocolate, and a final sprinkle of flake salt balances out the sweetness that typifies traditional pecan pie. Easy and quick to assemble, these bars are perfect for sharing during the holiday season ahead.
Dark Chocolate Bourbon Pecan Bars
Makes 12 large bars or 20 smaller bars
Ingredients: (for greasing the pan)
1 tablespoon butter1 tablespoon cocoa powder
Crust Ingredients:
1-1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup butter, softened
2 oz cream cheese, softened
1 tablespoon bourbon
Filling Ingredients:
3 large eggs
3/4 cup light corn syrup
1 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons bourbon
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
6 oz dark chocolate chips
2 cups pecan halves, chopped
1/2 teaspoon flake salt, for sprinkling
Directions:
1. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan by greasing it generously with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.
2. Prepare the crust. In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a stand mixer with the paddle attachment, starting on low speed, beat together the butter, cream cheese, and bourbon until incorporated. Slowly add the flour mixture until ingredients are combined into a coarse crumb texture. Scrape the sides and the base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12-15 minutes, or until lightly browned.
3. Prepare the filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, bourbon, cinnamon, and vanilla, and mix until incorporated. Fold in the chocolate chips and pour the filling into the baked crust. Top with pecans, pressing lightly with the flat side of a spatula.
4. Bake for 20-25 minutes, or until the top is brown, the sides start to bubble, and the inside is set but slightly jiggly. Sprinkle the baked bars with the flake salt.
5. Place the pan on a wire rack to cool completely. When ready, cut into bars and serve with vanilla bean ice cream, if desired.
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy!
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Makes 24 cupcakes
Cupcake Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin spice
2 teaspoons pure vanilla extract
1 cup pumpkin puree
1/2 cup whole milk
12 tablespoons (1-1/2 sticks) butter
1 cup sugar
1 cup brown sugar
3 large eggs
Frosting Ingredients:
Makes about 5 cups
1 cup butter (two sticks)
16 ounces (2 pkgs.) cream cheese
2 teaspoons vanilla extract
7 cups confectioners sugar
2 tablespoons maple syrup
1 tablespoon heavy cream
Directions:
1. Preheat the oven to 350 degrees F. Lightly grease the top of the cupcake pan with a bit of vegetable oil, then place cupcake liners in two 12 count cupcake pans (for 24 cupcakes).
2. Using a whisk, combine the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice) together in a large bowl mixing until evenly combined with no lumps visible. Set aside.
3. Combine the wet ingredients (vanilla, pumpkin puree, and milk) in a separate bowl or larger glass measuring cup. Set aside.
4. In a large stand mixer, cream the butter, sugar, and brown sugar together for 3-5 minutes until smooth and creamy.
5. Add the eggs one by one to the creamed butter, mixing after each addition until fully incorporated.
6. Alternate adding the remaining wet and dry ingredients, beginning and ending with the flour mixture and beating until just blended. Do notovermix, but make sure that the batter is smooth, and not lumpy.
7. Transfer the batter to the prepared cupcake pans by using a cookie scoop or large spoon. Fill each liner about 2/3 full.
8. Bake for 20-22 minutes, or until the cake springs back from a light touch, or when a toothpick inserted in the center returns cleanly.
9. Remove the cupcakes from the baking pan, and place on a cooling rack to cool completely.
10. Frost the cooled cupcakes creatively! We used our Maple Cream Cheese Frosting recipe and an Ateco #808 tip for large, smooth swirls.
Frosting Directions:
1. Using a stand mixer, beat the butter for 3 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the cream cheese and vanilla and whip for another 3 minutes.
2. Sift the powdered sugar once to remove any lumps, if needed. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks nicely fluffy. Use a shield over the mixer bowl and start on a low speed to avoid sugar clouds everywhere! Then add the remaining half of the sugar, and whip for an additional 3-5 minutes, or until fully and incorporated with a creamy consistency.
3. Add the maple syrup and heavy cream, and whip again until the frosting is combined. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all of the ingredients are evenly mixed.
4. Use a frosting bag and tip of your choice to decorate the cupcakes.
TIP: Save extra frosting in the freezer for up to a month. Let frosting come to room temperature, and then whip until smooth. Enjoy extra frosting on graham crackers, or as an apple dip.
Classic Homemade Apple Pie with a Cream Cheese Crust
One of our favorite fall rituals is baking a classic apple pie (or two!) Packed to the brim with sweet apples and warm fall spices, this delightful dessert is cradled in a delicate crust browned to golden perfection, The only thing that improves the moment is a
Classic Homemade Apple Pie with a Cream Cheese Crust
Serves 8
Cream Cheese Crust Ingredients:
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons Kosher salt
12 oz. (1.5 pkg) cream cheese
1.5 cups unsalted butter, (3 sticks), well chilled
Apple Pie Filling Ingredients:
12-14 apples, peeled, cored, thinly sliced (about 12 cups)
(we used Honeycrisp, Granny Smith, and Pink Lady)
3 tablespoons fresh lemon juice
1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon Kosher salt
4 tablespoons butter
Crust Assembly and Topping:
1 egg white, beaten
1 tablespoon coarse sugar
Directions:
1. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute the sugar and salt.
2. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cut butter and cream cheese cubes for 15 minutes.
3. Place the butter and cream cheese cubes in the food processor with the flour mixture. Pulse 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)
4. Remove the rough dough from the work bowl and form into a ball using your hands and a light touch. Divide into two equal pieces.
5. Flatten the dough ball into two disks about a half-inch thick, and wrap separately in plastic wrap.
6. Chill the wrapped dough disks for an hour or overnight.
7. Peel, core, and slice the apples, placing them in a large pot with the water and lemon juice. Cook the apples in a large pot over medium heat until the apples are tender to the tip of a sharp knife, but not falling apart.
8. Cool the cooked apples completely by removing from them from the pot with a slotted spoon and spreading them on a large sheet pan. Reserve any pan juices.
9. Measure 1 cup of the apple juices into a small bowl. Discard any remaining juices. (If needed add water to the apple juices to make 1 cup of liquid.) Place the measured liquid back into the cooking pot. Add the white sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, ginger, salt, and butter.
10. Warm the sweetened, spiced juices until the sugar is dissolved and the liquid begins to thicken. Remove from heat and allow to cool completely. Toss with the cooled apples. (The juices may be thick, but once combined with the apples in the pie, additional juices will be released and will thin the sauce.)
11. Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out.
12. Roll out one disk of the pie dough to a 1/4-inch thickness. Line the bottom of a 10” diameter deep dish pie plate leaving a generous 2-3-inch overhang. Brush the edge of the bottom crust with a little water to assist in sealing with the top crust.
13. Fill the pie crust with the cooled apples and sauce mounding them in the center.
14. Roll out the second disk of pie dough to a 1/4-inch thickness and an approximate diameter of 14-inches. Transfer this rolled crust to the top of the pie by draping the crust over a rolling pin and carefully placing.
15. Remove excess pie dough away from the top crust only at the edge of the pie plate using scissors or a sharp knife. Trim the bottom crust within an inch of the pie plate edge allowing it to extend past the top crust by about an inch. Fold the bottom crust over the top crust finger-pressing the edges together to seal. Crimp the layers together with a fork, finger pinch, or your favorite edge treatment.
16. Cut steam holes with the tip of a sharp knife. Brush the crust with the beaten egg white. (A teaspoon or two of water will help the egg white to brush more easily.) Lightly sprinkle coarse sugar over the top of the pie.
17. Bake the pie in a 400 degrees F oven on a rack positioned in the bottom third of the oven, (to help the bottom crust to bake), for 65-75 minutes. The upper crust will brown quickly; after the first 25 minutes place a pie shield (or strips of aluminum foil) over the outer edges and loosely tent a piece of aluminum foil over the entire pie. Protecting the upper crust will allow the apples and bottom crust to bake adequately.
18. Cool the pie on a cooling rack for 2-3 hours before serving. Or, make the pie ahead of time the day before and refrigerate; this will help the pie and juices to set.
Key Lime Pie
A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.
Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie
Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest
Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt
Garnish:
Key lime zest, lime slices, and/or toasted coconut
Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.
2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.
3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.
4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until sti ff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.