Ingredients
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, the best you can afford
2 eggs
2 egg yolks
1/4 cup sugar
1/4 tsp salt
1/2 tsp espresso powder
1/2 tsp vanilla extract
2 teaspoons flour

butter and cocoa powder for dusting the baking dishes
confectioners sugar for sifting on at the end

Method
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. Add the espresso powder and vanilla at the end and stir to compbine.

While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light, thick and glossy.

2. After the chocolate has cooled a bit pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly cocoa powder four 4-ounce molds, custard cups, or ramekins. Tap out the excess cocoa powder, then butter and cocoa powder them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

raspberry coulis

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste
zest of 1 lemon - grated

Puree raspberries with sugar, zest and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

i think by now the secret is out of the bag. i love to bake. i am always looking for some new and different dessert to make. when i came across these cookies, they sounded weird but in my experience those are usually the recipes that turn out really well.

i had never baked anything with ricotta. truthfully i was a little wary - it just seemed strange - cheese in a cookie.

calling these cookies is a little deceiving. they are more like little cake cookies. they have a crumb like a cake but they are the shape of a cookie. the lemon flavor needed to be punched up so i doubled the amount of zest and i am really glad i did. the lemon flavor was bright and vivid as it should be since it is really the only flavor in these cookies. there is no ricotta flavor rather it - i believe - is what creates the fabulous moist texture. the glaze adds the perfect amount of sweetness and is definitely needed because the cookies alone are not sweet enough.

my first experience with baking with ricotta was a success. i will fear the cheese in baked goods no more.



lemon ricotta cookies with lemon glaze
adapted from giada delaurentiis

Ingredients

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
2 large lemons, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
2 large lemons, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.



Glaze: 
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Drizzle the glaze onto the cookies.

Let the glaze harden for about 2 hours.



other lemon desserts

lemon curd desserts

grapefruit "lemon" bars

vanilla bean rice pudding
recipe by Molly Wizenberg via bon appetit

DO AHEAD Pudding can be made 2 days ahead. Keep refrigerated. (alex and i both agree it improves with time)

Serve with Apple and Pear Compote

1 pound of premium semisweet or bittersweet chocolate, well chopped (i used disks of chocolate)
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon espresso or 1/2 teaspoon of espresso powder
have an additional 1/2 cup of heavy cream on hand to add if fondue gets thick in fondue pot

use a double boiler or add a couple inches of water to a saucepan and place a glass bowl on the top of the sauce pan. make sure that the glass bowl is big enough so that it does not touch the water.

add chocolate and cream to the glass bowl. as the water starts to simmer stir the chocolate and cream until almost all the chocolate is melted. turn off heat and add vanilla and espresso. stir until the mixture is smooth. transfer to fondue pot.



if the chocolate becomes thick while in the fondue pot - add more cream to smooth it out

ideas for items to serve with the chocolate fondue

- stawberries
- raspberries
- bananas
- pineapple
- pound cake
- pretzels
- doughnuts
- graham crackers
- shortbread cookies
- marshmallows
- tart apples

vanilla cheesecake squares with minted berries
adapted from dan barber via gourmet | august 2008
Serves 8 to 10

For crust
7 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup blanched almonds, finely chopped
1/2 teaspoon cinnamon

For filling
3 (8-oz) packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 cup half-and-half
1 teaspoon vanilla extract
3 large eggs

Make crust:

Preheat oven to 350ºF with rack in middle.

Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.
Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour, cinnamon and almonds, mixing until combined and dough begins to clump together.
Press onto bottom of baking pan with floured fingers.
Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.

Make filling and bake:

Reduce oven temperature to 325ºF.

Beat together cream cheese, sugar, vanilla and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.

Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours. Chill, uncovered, at least 2 hours.

Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles. (it helps to rinse off the knife in very hot water after each cut)

Cheesecake can be chilled (loosely covered once cold) up to 3 days.

minted berries

3 cups blackberries (i used raspberries, strawberries and blackberries)
2 tablespoons sugar
1 tablespoon finely chopped mint
2 teaspoons fresh lemon juice
zest of 1 lemon - grated

Stir together all ingredients in a bowl or airtight container and let macerate at room temperature 30 minutes.
berries can be chilled (after macerating) up to 2 hours.

chocolate white chocolate biscotti
adapted from david lebovitz



2 cups flour
3/4 cups top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon raspberry extract (david used almond)
1 cup white chocolate chunks

For the glaze
1 large egg
2 tablespoons turbinado sugar

1. Preheat the oven to 350F degrees.

2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat together the 3 eggs, sugar, espresso powder and vanilla & raspberry extracts. Gradually stir in the dry ingredients, then mix in the white chocolate until the dough holds together.

4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won't use it all). Sprinkle the tops with the turbinado and bake for 25 minutes, until the dough feels firm to the touch.

6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (i used greek style plain)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
zest of three blood oranges (mine were small) 
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed blood orange juice

for the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed blood orange juice (i used a little less - about 1 and a half) 




preheat the oven to 350 degrees f. grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (i would recommend using glass) Line the bottom with parchment paper. grease and flour the pan. 


sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, blood orange zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. 



meanwhile, cook the 1/3 cup blood orange juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. set aside. 



when the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the blood orange-sugar mixture over the cake and allow it to soak in. cool. 



for the glaze, combine the confectioners' sugar and blood orange juice and pour over the cake.

walnut tarts
adapted from bon appetit, may 1999 via smitten kitchen
serves 6

1 recipe Sweet Tart Shell (recipe below), unbaked
1 cup whipping cream
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup honey
zest of an orange
1/2 tsp cinnamon
1/2 tsp apple pie spice
1 3/4 cups walnuts chopped
1/2 teaspoon salt

Preheat oven to 370°F. Cut pastry dough into six pieces, and roll out each one to a 6-inch circle. Transfer to a lightly-buttered 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans and prick them all over with a fork.

Freeze crusts for 30 minutes. Lightly butter six pieces of foil and press them tightly against frozen tart shells. Bake crusts for 10 minutes before taking them out, carefully removing the foil, pressing down any pastry that has bubbled up gently with the back of a spoon and baking them for an additional 7 minutes, or until lightly golden at the edges. Take them out of the oven and let them cool.

Increase oven temperature to 400°F.

While the crusts are cooling... Stir cream and next 7 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts then salt.



Place crusts on baking sheet lined with foil. (do NOT skip this - clean up would be awful) Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. (don't wait too long on this otherwise they will be very difficult to get out of the molds)

Serve slightly warm or at room temperature. (i think they are even better the next day)



sweet tart crust
from dorie greenspan - baking from my home to yours

ingredients
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have pieces the size of oatmeal flakes and some the size of peas. stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. when the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. just before you reach this stage, the sound of the machine working the dough will change. turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

you can work with the dough as soon as it's processed. just press the dough evenly over the bottom and up the sides of the pan. don't press too hard- just enough so the edges of the pieces cling to one another, but don't press so hard that the crust loses its crumbly texture.

freeze the crust for at least 30 minutes, preferably longer, before baking.

1 recipe pastry dough, recipe follows
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1/4 cup sugar (i use vanilla sugar)
1/2 stick cold butter, sliced thin
1/2 cup apricot jam, heated and strained (i never strain mine)
creme fraiche, as an accompaniment

Preheat oven to 375 degrees F.

On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess.







Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden.

Brush with the heated (in a saucepan on the stove - low heat) apricot jam while the tart is still hot.
Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream.

Pastry Dough

1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 to 4 tablespoons ice water

Cut butter into 1/2-inch cubes.
To blend by hand: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.

To blend in a food processor: Pulse together flour, butter, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.

Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough.

Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart crust
Dough can be chilled up to 1 day.

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt (i used kosher salt)
1/4 cup whole milk, room temperature
1 1/2 teaspoon pure vanilla extract
zest of 1 lemon grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, lemon zest and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

sprinkles' strawberry frosting

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked)

Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

Icing

2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk
food coloring of your choice

mix all ingredients together until desired consistency.
add a couple drops of food coloring - until you get the desired color of frosting.

for the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

grapefruit layer
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
2 tablespoon grated grapefruit zest (about 2 large grapefruits)
1 teaspoon grated lemon zest
2/3 cup freshly squeezed grapefruit juice
2/3 cup flour

Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the grapefruit layer, whisk together the eggs, sugar, grapefruit zest, lemon zest, grapefruit juice, and flour. Pour over the crust and bake for 30 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles or squares and dust with confectioners’ sugar.

Preheat oven to 350 degrees

Cream butter until it is light. Add gradually sugar, creaming well after each addition.

Add eggs yolks, one at a time, a pinch salt, and the juice and lemon zest.

Gradually add flour and stir or knead the dough until thoroughly blended.

Chill for at least 2 hours.

Roll the dough with slightly floured hands into uniform balls the size of large marbles. Press a slight indentation into each ball with your little finger.

Paint with beaten egg yolk and sprinkle the tops with finely chopped blanched almonds and sugar.

Bake until the balls are golden brown.

When ready to serve, fill the indentations with apricot jam or any red jams or jellies. (I used grapefruit and raspberry jam)

4-5 Granny Smith apples, peeled, quartered, and cored
1 pint raspberries
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/2 teaspoon vanilla powder
pinch of freshly grated nutmeg
 
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
turbinado sugar and cinnamon to sprinkle on top
 
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, and spices. Gently fold in the raspberries.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple and raspberry mixture.





Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with turbinado sugar and cinnamon, and cut 4 or 5 slits.



If you choose to do lattice top - check out these great instructions.



Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.





Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Yield: 2 (10-inch) crusts

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (i used greek style plain)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
zest of two large grapefruits
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

for the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice (i used a little less - about 1 and a half)

preheat the oven to 350 degrees f. grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (i would recommend using glass) Line the bottom with parchment paper. (i forgot this part and paid dearly. when i removed the cake from the pan - i lost the bottom!) grease and flour the pan.

sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. set aside.

when the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. cool.

for the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Ingredients
best-quality raspberry or strawberry jam
one 9-inch tart shell (see recipe below), fully baked, cooled and removed from pan
about 1 quart ripe strawberries and/or raspberries
1 tbs of sugar
freshly ground black pepper
creme fraiche or lightly whipped cream

stir the jam to loosen it to a spreadable consistency or, if it's very stiff, warm it in a microwave oven for a few seconds.

cut as many portions of the crust as you need, put each portion on a plate and spread the jam over the cut pieces.

slice as many strawberries as you need and toss them with some sugar.

spoon the berries and any juices that have accumulated over the slices of crust. the berries should fall over the sides of the crust.

crack some black pepper on top of the berries and a dolop of creme fraiche or lightly whipped cream.

you can toss the berries with sugar  and bake the crust ahead of time, but assemble with jam just before serving.

sweet tart crust
ingredients
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have pieces the size of oatmeal flakes and some the size of peas. stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. when the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. just before you reach this stage, the sound of the machine working the dough will change. turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

to roll or press the dough into the pan: butter a 9-inch fluted tart pan with a removable bottom.

if you want to roll the dough, chill it for about 2 hours before rolling

if you want to use the press-in method, you can work with the dough as soon as it's processed. just press the dough evenly over the bottom and up the sides of the pan. don't press too hard- just enough so the edges of the pieces cling to one another, but don't press so hard that the crust loses its crumbly texture.

freeze the crust for at least 30 minutes, preferably longer, before baking.

to fully bake the crust: center a rack in the oven and preheat the oven to 375 F

butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. no pie weights needed. put the tart pan on a baking sheet and bake the crust for 20 minutes. carefully remove the foil. if the crust has puffed, press it down gently with the back of a spoon. bake the crust for another 8 minutes or so, or until it is firm and golden brown.  transfer the pan to a rack and cool the crust to room temperature.

the dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. while the fully baked crust can be packed airtight and frozen for up to 2 months.

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 vanilla bean, seeds scraped out
1 tsp vanilla extract
1 cup water
1/3 cup frozen berries, thawed and drained
2 1/2 cups powdered sugar
zest of 1 small lemon

special equipment: 2 muffin tins and 24 muffin paper cupcake liners

preheat the oven to 350 degrees F. line the muffin tins with paper liners.

in a large bowl combine the mascarpone cheese, egg whites, vanilla bean seeds, vanilla extract and vegetable oil. using a hand mixer, beat the ingredients until combined and creamy. add the cake mix and water and mix until smooth, about 3 minutes. fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

meanwhile, puree the berries in a blender or small food processor. place the powdered sugar and lemon zest in a medium bowl. pour in the berry puree and whisk until smooth. top the cooled cupcakes with the berry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract
seeds of 1 vanilla bean

center a rack in the oven and preheat the oven to 325 degrees F. butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

whisk together the flour, baking powder, and salt.

working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. scrape down the bowl and beater and reduce the mixer speed to medium. add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. as you’re working, scrape down the bowl and beater often. mix in the vanilla extract and vanilla bean seeds. reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don’t overmix. scrape the batter into the buttered pan and smooth the top.

put the cake into the oven to bake, and check on it after about 45 minutes. if it’s browning too quickly, cover it loosely with a foil tent. if you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. the cake is properly baked when a thin knife inserted deep into the center comes out clean.

remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

storing:
wrapped well, the cake will keep for 5 to 7 days at room temperature or up to 2 months in the freezer.

for the cake:

1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, cut into 8 pieces
5 ounces bittersweet chocolate, coarsely chopped
3 large eggs
1/2 cup light brown sugar, packed
1/4 cup sugar
3 tbsp light corn syrup
1/2 tsp vanilla extract
1/2 tsp coffee extract
1 tbsp espresso

for the topping:

2 cups sugar
1/2 cup water
1 1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
1 cup salted peanuts

butter a 8 inch springform pan. line bottom of pan with parchment paper. butter and cocoa powder over the parchment. put the pan on a baking sheet lined with parchment paper.

to make the cake:

sift the flour, baking soda and salt together.

melt chocolate and butter together using a double boiler. stir occasionally. take off heat just before all the chocolate is melted. whisk again.

in a large bowl beat the eggs and sugars together until well blended. add in the corn syrup, followed by the vanilla, espresso and coffee extract.

slowly add in the melted butter and chocolate. gently fold in the dry ingredients, mixing only until they are incorporated.

you will have a thick, smooth, shiny batter. pour the batter into the pan and jiggle the pan a bit to even out the batter.

bake the cake at 350 degrees for 40-45 minutes, or until a knife inserted into the center comes out almost clean. transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan.

during baking the cake probably will have puffed to the top of the pan don't be concerned if tit sinks a little or it if develops a crater in the center.

cool the cake to room temperature.
when the cake is completely cool, invert it, remove the base of the pan and peel off the paper. wash and dry the springform pan, and return the cake to it right side up. refasten the sides around the cake.

20 minutes before serving make the topping:
put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat.

heat, without stirring, until the caramel turns deep amber, 5-10 minutes.

lower the heat a bit and, standing back from the saucepan add the cream and butter. when the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

stir in the peanuts, and pour the caramel and peanuts into a 1-quart pyrex measuring cup or heat proof bowl.

spoon the peanuts on top of the cake. then spoon the caramel on top of those. you will have extra caramel leftover to use on something else - like ice cream! you'll have a layer about ¼ inch high. allow the topping to set to room temperature.

to serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. if this isn't the case, hit the sides with some hot air from a hairdryer or wrap the sides in a towel moistened with hot water.

first, melt the butter and allow it to cool while you make the batter.
in a small bowl place the flour, baking powder and salt and whisk until well blended.

in the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). add the vanilla extract, vanilla bean seeds and beat to combine.

sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.

whisk a small amount of the egg mixture into the melted butter to lighten it. then fold in the cooled melted butter in three additions.

cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.

position a rack in the center of the oven and preheat to 375 degrees F. generously butter two 12-mold madeleine pans. dust the molds with flour and tap out the excess. (make sure the pans are well greased or the madeleines will stick and be hard to remove.)

drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)

bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. do not overbake these cookies or they will be dry.

remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. transfer the madeleines, smooth sides down, to wire racks to cool.

The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month. When serving dust with confectioners sugar.

cake:
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice
1 tsp cinnamon
pinch nutmeg
2 large eggs
1 1/2 cups sugar
1 (15 ounce) can solid-pack pumpkin puree

frosting:
1/2 cup (1 stick) unsalted butter
1 bar (8 ounces) regular cream cheese
1/4 cup honey
1 tsp cinnamon
 
preheat oven to 350 degrees. butter a 9-inch square baking pan.

in a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and pumpkin-pie spice. in a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. add dry ingredients to pumpkin mixture, and mix gently until smooth.

turn batter into prepared pan, and smooth top. bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

frosting:
in a medium bowl, whisk 1/2 cup (1 stick) very soft unsalted butter, 1 bar (8 ounces) very soft regular (or reduced-fat) cream cheese, cinnamon and 1/4 cup honey until smooth.

spread top of cooled cake with frosting.
cut cake into squares to serve.

For the Crust:

5 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest (3 limes)

For the Filling:

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
zest of 1 lime

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan.

Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into
16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

apple puff pastry squares

1 package puff pastry
3 granny smith apples sliced thin
2 tbs sugar
1 1/2 tsp cinnamon
pinch of nutmeg
lemon zest or orange zest
apricot jam



roll out the puff pastry into a 12 x 14 inch rectangle. using a 2" square fluted cutter, cut out squares and place on lined baking sheet.

toss the apples, sugar, nutmeg, cinnamon and zest. place the apples on the pastry.

bake at 400 degrees for about 20 minutes.

while still warm brush tops with warmed up apricot jam. let cool on baking rack.
can be served with a bit of creme fraiche on top - yum

vanilla pudding

2/3 c sugar
1/4 c cornstarch
1/4 tsp salt
2 1/2 c whole milk
4 lg egg yolks
3 tbs unsalted butter
1 1/2 tsp vanilla extract
1 vanilla bean (seeds scraped out)

put a sieve in a bowl

in sauce pan off hear, whisk sugar, corn starch and salt. gradually whisk in milk, eggs and vanilla seeds.

turn burner to med. whisk constantly until it starts to thicken and you see bubbles. reduce heat to low and cook another minute.

pour through sieve, stir in butter and vanilla extract.

place plastic wrap right over the surface and chill.

before serving whisk until smooth.

zest of 4 lemons (removed with a vegetable peeler)
1/2 cup fresh squeezed lemon juice
1 1/4 cups sugar
1 stick unsalted butter (room temp)
4 large eggs
1/8 tsp salt

put the zest and sugar in food processor and pulse until combined and zest is broken down.

put lemon sugar and butter into mixer and cream.
add the eggs one at a time and mix until combined.
add lemon juice and salt and mix a little while longer.

(don't panic - it will look weird and curdled - it will be ok!)

pour into a sauce pan and heat on low until mixture reaches 175 degrees. it will start to thicken around 170 degrees.

i usually send the curd through a sieve to make sure to have a smooth consistency - but this isn't necessary.

let the lemon curd cool - cover the with plastic wrap (allow the plastic wrap to sit right on the curd) and refrigerate.

lemon raspberry tartlets
to make use your favorite tart or pie crust (you can cheat and buy pre-made pie dough - i do) and using a circle cutter (i use a glass) cut out circles and mold them into tartlet pans. bake until golden. cool.

spoon lemon curd into baked crusts and top with a raspberry.

lemon raspberry swirl tart

pour lemon curd into crust (see recipe below). mash up a pint of raspberries with 1 tbs sugar. strain through sieve. pour raspberry mixture over the lemon curd and swirl in with a butter knife. let set at room temp.



sweet tart crust
ingredients
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have pieces the size of oatmeal flakes and some the size of peas. stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. when the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. just before you reach this stage, the sound of the machine working the dough will change. turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

to roll or press the dough into the pan: butter a 9-inch fluted tart pan with a removable bottom.

if you want to roll the dough, chill it for about 2 hours before rolling

if you want to use the press-in method, you can work with the dough as soon as it's processed. just press the dough evenly over the bottom and up the sides of the pan. don't press too hard- just enough so the edges of the pieces cling to one another, but don't press so hard that the crust loses its crumbly texture.

freeze the crust for at least 30 minutes, preferably longer, before baking.

to fully bake the crust: center a rack in the oven and preheat the oven to 375 F

butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. no pie weights needed. put the tart pan on a baking sheet and bake the crust for 20 minutes. carefully remove the foil. if the crust has puffed, press it down gently with the back of a spoon. bake the crust for another 8 minutes or so, or until it is firm and golden brown.  transfer the pan to a rack and cool the crust to room temperature.

the dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. while the fully baked crust can be packed airtight and frozen for up to 2 months.

3/4 c. unsalted butter (room temp)
1 c. light brown sugar (packed)
1 lg egg
1 1/2 tsp vanilla extract
3/4 c. all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
3 c old fashioned rolled oats
1 c chocolate chips (i mixed white and semi sweet)

preheat oven to 350
line baking sheet with silpat or parchment

in mixer, cream butter and sugar. add egg and vanilla. mix to combine.
in separate bowl, whisk flour, baking soda, salt and cinnamon.
slowly add dry to wet. mix to combine.
stir in oats and chocolate chips.
use ice cream scoop to portion cookies.
bake 12 minutes.

preheat oven to 350
line baking sheet with silpat

in mixer, cream butter and sugar. add vanilla, eggs and espresso. mix to combine. add malt powder. mix

sift flour, baking soda and salt.

add flour mix to wet.

incorporate chocolate covered espresso bean into batter.

chill the batter for 15 minutes before scooping.

use a small ice cream scoop to portion the dough.

bake for 8 - 10 minutes.

cool on rack.

1/2 c unsalted butter (room temp)
1 c. light brown sugar
1 large egg
1 tsp vanilla
1 1/4 c. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp vanilla powder
2 c. old fashioned oats

filling
1 half pint raspberries - smashed up
1/8 tsp cinnamon sugar
1/4 c . raspberry jam

vanilla sugar
cinnamon sugar
for sprinkling on top

preheat oven to 350
butter 9x9 baking dish

oatmeal base
cream butter and sugar. add egg and vanilla...beat to combine.
in medium bowl, whisk flour, baking soda, salt, cinnamon, vanilla powder. add to butter mixture and combine, stir in 1 3/4 oats.

press 2/3 dough into bottom of pan.

smash raspberries, spinkle with cinnamon sugar, and add jam. stir to combine. smooth raspberry mix over dough.

add 1/4 cup oats to remaining dough. stir to combine. crumble over top of raspberry.

sprinkle cinnamon sugar and vanilla sugar over top.

bake 30 minutes.

pear apple raspberry turnovers
adapted from the great one (ina garten)

1 tsp orange zest
1 tsp lemon zest
3 tbs of orange lemon juice mix
1 granny smith apple
1 bosc pear
3/4 c. raspberries
3 tbs sugar
1" vanilla bean
1 tbs flour
1/2 tsp cinnamon
pinch of fresh ground nutmeg
pinch salt
1 package frozen puff pastry defrosted
1 egg and 1 tbs water (egg wash)
cinnamon and sugar for sprinkling
confectioners sugar for sprinkling

preheat oven 400 degrees
line two baking sheets with silpats

combine the zests and juices in a bowl. peel, core and chop apples and pears. Toss in bowl.
Add sugar, flour, cinnamon, vanilla, nutmeg and salt. Mix.
Fold raspberries into mix carefully.

flour board and lightly roll out puff pastry to 12" x 12". cut in four squares.

brush edges with egg wash and put filling in center. fold into a triangle and crimp around the edge. cut three slits in top of pastry. transfer to baking sheet. brush with egg wash. sprinkle with cinnamon sugar.

bake for 20 or until golden and puffed.
let cool and sprinkle with confectioners sugar before serving.

makes 8 turnovers.

1/2 c. unsalted butter ( room temp)
1 c. chunky peanut butter
1 large egg
1/2 c. sugar
1/2 c. packed light brown sugar
1/2 tsp vanilla
3/4 tsp baking soda
1/4 tsp salt
1 3/4 c. all purpose flour

preheat oven to 350
sil-pats on baking sheet

cream butter and sugar. add peanut butter, cream more. add egg and vanilla, mix to combine.
in medium bowl, whisk flour, baking soda and salt. add to peanut butter mixture 1/3 at a time.

chill dough 15 minutes

roll into 1" balls and place on baking sheet. make traditional criss cross pattern by pushing down on ball. don't push too much...they should be thick.

bake 7 minutes.