The Ultimate Dessert Recipes 101 Recipies

Table of Contents
The Ultimate Dessert Recipes: 101 Delicious, Nutritious, Low Budget, Mouthwatering
Dessert Recipes Cookbook
Introduction
Dark Chocolate Avocado Cake with Chocolate Avocado Frosting
Vegan Pavlovas with Pomegranates and Chocolate
Double-Ginger Cookies
Mini Vegan Key Lime Icebox Pies
Vegan Mini Pumpkin Spice Bites
Vegan Coconut Cream Tart with White Peaches and Blueberries
Vegan Mini Strawberry Cream Pies
Vegan Chocolate-Hazelnut Tart with Fresh Berries
Dairy-Free Piña Colada Sherbet
Vegan Mini Peanut Butter Pies
Vegan Dark Chocolate Coconut Tart
Raspberries with Peach-Basil Sorbet
Molasses Cake with Maple-Sugared Pecans
Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes
Limoncello-Mint Sorbet with Fresh Blackberries
Dark Chocolate Bark with Roasted Almonds and Seeds
Almond-Milk Rice Pudding
Macerated Berries
Apple-Cranberry Crisp
Green Apple Sauvignon Blanc Sorbet
Spiced Almond Milk (Horchata)
Raspberry Sorbet
Tropical Fruit Ambrosia with Rum
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
Fresh Fruit with Strawberry Sauce
Tequila-Lime Sorbet
Blueberry-Lemon Sorbet
Fruity Vegan Breakfast Pops Are the Coolest Idea Ever
Grilled Glazed Pineapple with Coconut Sorbet
Chambord Granita
Blackberry Hazelnut Honey Crisp
Brown Sugar Strawberry Tart
Mexican Chocolate Ice Cream
Tangerine Olive Oil Cake
Pineapple Satay with Coconut Caramel
Rhubarb Cardamom Galette
Huckleberry Skillet Cobbler
Pear and Pecan Upside-down Cake
Almond Toffee
Marionberry Pie
Moist Chocolate Cupcakes
Giant Cinnamon Rolls
Triple-Chocolate Brownies
Mississippi Mud Cake
Honey Peach and Blackberry Cobbler
Chocolate Cake IV
Dark Chocolate Brownies
All-Time Favorite Chocolate Chip Cookies
Chocolate Fudge Cheesecake
Pecan-Peach Cobbler
Perfect Strawberry Pie
Puff Pastry Summer Fruit Slab Pie
Red, White, and Blue Cake
Blueberry-Lavender Pie With Almond Streusel
Grilled Pound Cake with Brandied Red Plums
All-Star Berry Tart
Berry Tartlets
Easy Berry Tart
Chocolate Crème-Filled Sandwich Cookies
Double Apple Pie With Cornmeal Crust
Berry Cream Tart
Hasselback Apples
Blueberry-Lemon Zest Ice Cream
Stone Fruit Eton Mess
Tahini-Blueberry Sheet Cake With Strawberry Buttercream
Caramel Apple Cake
Sweet Summer Strawberry Tart
Nectarine-Blueberry Crisp
Blackberry-Peach Slow Cooker Crumble
Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting
Ice Cream-Only Ice Cream Cake
Maple-Peach Milk Shake
Mini Strawberry Tarts
Pumpkin-Honey-Beer Bread Pudding with Apple Brandy-Caramel Sauce
Blueberry-Peach Upside Down Cake
The Best American Flag Cake Ever
Homemade Vanilla Bean Ice Cream
Deep-Dish Strawberry Ice Dream Pie
Chewy Brownies
Grilled Dessert Pizza
Key Lime Ice Cream Pie
Easy Skillet Apple Pie
Peachy Peach Ice Cream
Peach Cobbler Ice Cream with Bourbon-Caramel Sauce
Frozen Peanut Butter Pie
Caramelized Banana Pudding
The Ultimate S'more
Blackberry-Peach Cobbler Bars
Zucchini Cake
Easy Key Lime Pie
White Chocolate OREO Cookie Balls
Rum and Coke Pound Cake With Lime Glaze
Peach Cobbler Dump Cake
Raspberry-Lime Tart with Pistachio Crust
The Ultimate Dessert Recipes: 101 Delicious, Nutritious,
Low Budget, Mouthwatering Dessert Recipes Cookbook
By
Katherine Case
© Copyright 2019 - All rights reserved.
In no way is it legal to reproduce, duplicate, or transmit any part of this document in

either electronic means or in printed format. Recording of this publication is strictly pro-
hibited and any storage of this document is not allowed unless with written permission
from the publisher. All rights reserved.
The information provided herein is stated to be truthful and consistent, in that any liabil-
ity, in terms of inattention or otherwise, by any usage or abuse of any policies, processes,
or directions contained within is the solitary and utter responsibility of the recipient read-
er. Under no circumstances will any legal responsibility or blame be held against the pub-
lisher for any reparation, damages, or monetary loss due to the information herein, either
directly or indirectly. Respective authors own all copyrights not held by the publisher.
Legal Notice:
This book is copyright protected. This is only for personal use. You cannot amend, dis-
tribute, sell, use, quote or paraphrase any part or the content within this book without the
consent of the author or copyright owner. Legal action will be pursued if this is breached.
Disclaimer Notice:
Please note the information contained within this document is for educational and enter-
tainment purposes only. Every attempt has been made to provide accurate, up to date and
reliable complete information. No warranties of any kind are expressed or implied. Read-
ers acknowledge that the author is not engaging in the rendering of legal, financial, med-
ical or professional advice.
Introduction
When health is a top concern — whether it is because you’re dieting or simply living a
healthy lifestyle — desserts can seem off-limits. But they don’t have to be! There are sev-
eral ways to satisfy a sweet tooth without jeopardizing your health goals.
Table of Contents
The Ultimate Dessert Recipes: 101 Delicious, Nutritious, Low Budget, Mouthwatering
Dessert Recipes Cookbook
Introduction
Dark Chocolate Avocado Cake with Chocolate Avocado Frosting
Macerated Berries
Raspberry Sorbet
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
Tequila-Lime Sorbet
Chambord Granita
Almond Toffee
Marionberry Pie
Chocolate Cake IV
Pecan-Peach Cobbler
All-Star Berry Tart
Berry Tartlets
Easy Berry Tart
Berry Cream Tart
Hasselback Apples
Tahini-Blueberry Sheet Cake With Strawberry Buttercream
Caramel Apple Cake
Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting
Pumpkin-Honey-Beer Bread Pudding with Apple Brandy-Caramel Sauce
Chewy Brownies
The Ultimate S'more
Zucchini Cake
Easy Key Lime Pie
Dark Chocolate Avocado Cake with Chocolate Avocado
Frosting
Ingredients
• CAKE
• 3 cups all-purpose flour
• 5 tablespoons dark chocolate cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup canola oil
• 1 ripe avocado, mashed until smooth
• 2 cups water
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 2 cups sugar
• FROSTING
• 2 ripe avocados, mashed until smooth
• 2 cups confectioner's sugar
• 5 tablespoons dark chocolate cocoa powder
How to Make It
Step 1
Preheat oven to 350. Grease and flour two 9” round cake pans.
Step 2
In a large bowl, whisk first five ingredients.
Step 3
In another bowl, whisk canola oil and next four ingredients. Once combined,
add sugar.
Step 4
Pour wet avocado mixture into flour mixture and mix well until smooth.
Divide batter evenly between cake pans. Bake cake in two 9” round cake
pans, checking for doneness after 30 minutes.
Step 5
To frost, combine all frosting ingredients in a large bowl and beat with an
electric mixer until combined and fluffy. Allow cakes to cool in pans, then
turn out after 15 minutes to cool completely. Add a layer of frosting on first
cake layer, then top with second cake layer. Add remaining frosting to the
top of cake.
Total Time
8 Hours 50 Mins
Yield
Makes 10-12 pavlovas
Ingredients
• PAVLOVA
• 3/4 cup aquafaba (liquid from one 15-oz. can chickpeas)
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar
• Pinch salt
• 1/2 teaspoon vanilla extract
• POMEGRANATE COCONUT CREAM
• 1/4 cup unsweetened pomegranate juice
• 1 14-oz. can chilled coconut milk, unshaken
• TOPPING
• 1 cup pomegranate seeds
• 1 ounce vegan chocolate, warmed in microwave 5 or 15 seconds
to soften, slightly, then shaved into curls (use a vegetable peeler)
How to Make It
Step 1
Bring aquafaba to a boil in a small saucepan over medium heat. Lower heat to
medium-low and simmer until reduced to 1/2 cup.
Step 2
Pour aquafaba into bowl of a stand mixer or a medium bowl, then whisk in
granulated sugar. Chill until completely cool, at least 2 hours.
Step 3
Preheat oven to 225°. Line a baking sheet with parchment paper. Add cream of
tartar to cooled aquafaba and, using the whisk attachment of a stand or hand
mixer, whip on high until stiff peaks form, about 8 minutes. Reduce speed to
low and gradually beat in powdered sugar and salt. Return to high speed and
whip until stiff, glossy peaks form, about 2 minutes more. Beat in vanilla,
whip 1 minute more.
Step 4
Using a rubber spatula, spread scoops of meringue into 5 to 6 disks (each
about 4 in. wide and 3/4 in. thick) on parchment paper. Using back of a
spoon, make a slight depression in middle of each. Bake until crisp on out-
side, 2 1/2 to 3 hours, depending on whether you like them slightly chewy
in the center or crisp throughout.
Step 5
Meanwhile, make pomegranate coconut cream: Pour pomegranate juice in-
to a microwave-safe container and microwave 5 minutes. Let cool.
Step 6
Spoon off creamy layer at top of coconut-milk can into a chilled mixing
bowl. Beat cream with a mixer on high speed for 30 seconds, then reduce
speed to low and gradually beat in sugar and vanilla until incorporated. Stir
in reduced pomegranate juice and cool until ready to use.
Step 7
To assemble, place each meringue on a dessert plate. Spoon on about
2 to 3 tbsp. pomegranate-coconut cream onto each, then sprinkle with
pomegranate seeds and chocolate shavings.
Ingredients
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup chopped crystallized ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 1/4 cups sugar, divided
• 1/2 cup applesauce
• 1/4 cup vegetable oil
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• Cooking spray
How to Make It
Step 1
Lightly spoon flours into dry measuring cups, and level with a knife. Combine
flours and next 5 ingredients (flours through ground ginger); stir well with a
whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and
next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring
just until moist; cover and chill dough at least 1 hour.
Step 2
Preheat oven to 350°.
Step 3
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons
each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches
apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes
or until lightly browned. Cool 1 minute on pan. Remove from pan; cool com-
pletely on wire racks.
Ingredients
• 1 1/2 cups pecan halves
• 3/4 cup unsweetened coconut flakes
• 3/4 cup pitted medjool dates
• 91/2 tablespoons coconut oil, melted and divided
• 1/2 cup raw agave nectar
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 ounces silken tofu
• 1 ripe peeled avocado
How to Make It
Step 1
Line each of 12 muffin cups with a (5-inch) parchment paper square.
Step 2
Combine pecans, coconut, dates, 11/2 tablespoons coconut oil, and salt in the
bowl of a food processor; process until all ingredients are finely ground. The
pecan mixture should easily stick together when squeezed. Divide pecan mix-
ture evenly among the prepare muffin cups (about 1 ounce pecan mixture per
cup); press evenly along bottom and slightly up sides of muffin cups to form
each pie’s crust. Place in freezer while you prepare the filling.
Step 3
Combine remaining 1/2 cup coconut oil and all remaining ingredients in a
high-power blender; process 2 minutes or until completely smooth. Pour lime
mixture evenly into prepared crusts (about 21/2 tablespoons filling per crust).
Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup
by the corners of parchment paper; garnish as desired.
Active Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Makes 12
Ingredients
• 3/4 cup pecan halves, plus more for garnish, if desired
• 3/4 cup walnuts
• 3/4 cup dates
• 1/2 cup plus 2 Tbsp. melted coconut oil, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon ground cinnamon, plus more for garnish, if desired
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup
• 2 teaspoons pumpkin pie spice
• Vegan whipped topping, for serving (optional)
How to Make It
Step 1
Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt
in the bowl of a food processor; process until all ingredients are finely ground.
The pecan mixture should easily stick together when squeezed. Divide pecan
mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly
along bottom and slightly up sides of muffin cups to form each pie’s crust.
Place in freezer while you prepare the filling.
Step 2
Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu,
pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of
a food processor; process 1 minute or until completely smooth. Pour mixture
evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift
each pie out of the muffin cup gently wiggling out of tin with a butter knife;
garnish with vegan whipped topping, cinnamon, and pecans, if desired.
Vegan Coconut Cream Tart with White Peaches and
Blueberries
Ingredients
For the Crust
• 1 1/2 cups dates, pitted
• 1/3 cup raw pumpkin seeds
• 1/3 cup raw pistachios
• 1/3 cup raw almonds
• 1/3 cup unsweetened, finely shredded coconut
• 2 tablespoons coconut oil, melted
• 1-2 tablespoons water (if needed)
For the Filling and Garnish
• 2 14-ounce cans of coconut cream, refrigerated overnight
• 1/2 vanilla pod, seeds scraped
• Tapioca flour (if needed)
• 2 cups cups sliced white peaches
• 1 cup blueberries
How to Make It
Step 1
To prepare the crust, line the bottom of an 8-inch round tart pan with removable
bottom with a round of parchment paper.
Step 2
Combine, dates and next 6 ingredients (through coconut oil) in the bowl of a
food processor; process until all ingredients come together, adding water 1 ta-
blespoon at a time as needed to form a sticky ball. Transfer to the tart pan;
using lightly moistened hands, press the mixture evenly along the bottom and
up the sides of the pan to form the crust. Refrigerate until ready to fill.
Step 3
To prepare the filling, place the metal bowl of a stand mixer and whisk attach-
ment in the refrigerator to chill for at least 30 minutes.
Step 4
Separate the solid coconut cream from the liquid in each can of coconut
cream; discard liquid or save for another use. Place the solid coconut cream
in the chilled bowl of a stand mixer fitted with the chilled whisk attachment.
Whip the coconut cream, starting at medium speed and gradually moving
to high, 6-8 minutes. Stir in the scraped vanilla seeds. If mixture starts to
separate, add tapioca flour, 1 tablespoon at a time, until it comes together.
Spread filling into prepared crust and chill at least 30 minutes or until set.
Garnish with white peaches and blueberries.
Active Time
25 Mins
Total Time
2 Hours 25 Mins
Yield
Makes 12 pies
Ingredients
• Crust:
• 1 cup almonds
• 2/3 cup macadamia nuts
• 1/2 cup coconut flakes
• 1/2 cup dates
• 2 tablespoons agave nectar
• 1 teaspoon salt
• Filling:
• 1 1/2 cups cups strawberries, halved
• Garnish:
• Vegan whipped topping (optional)
• Strawberries, chopped (optional)
How to Make It
Step 1
To make the crust, combine all ingredients for the crust in the bowl of a food
processor until all ingredients are finely ground and mixture begins to come to-
gether into a ball. Divide mixture evenly among divide evenly among the cups
of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides
of muffin cups to form each pie’s crust. Place in freezer while you prepare the
filling.
Step 2
To make the filling, combine all ingredients for the filling in the bowl of a
food processor until well blended. Pour strawberry mixture evenly into pre-
pared crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies
in refrigerator until served.
Step 3
Garnish, as desired.
Hands On Time
15 Mins
Total Time
45 Mins
Yield
Serves 8
Ingredients
For the Crust
• 1 cup dates, pitted
• 1 cup toasted hazelnuts
• 1/3 cup roasted cocoa nibs
• 1/2 teaspoon sea salt
For the Filling
• 1 cup date sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons flaky sea salt
• 2 tablespoons virgin coconut oil, melted
• 2 medium, ripe avocados
For Garnish
• 1/2 cup raspberries
• 1/2 cup sliced strawberries
• 1/4 cup toasted hazelnuts, coarsely chopped
How to Make It
Step 1
Step 2
Combine, dates and next 6 ingredients (through vanilla) in the bowl of a
food processor; process until all ingredients come together, adding water 1
tablespoon at a time as needed to form a sticky ball. Transfer the tart pan;
using lightly moistened hands, press the mixture evenly along the bottom
and up the sides of the pan to form the crust. Refrigerate until ready to fill.
Step 3
To prepare the filling, combine sugar and next 5 ingredients (through avo-
cados) in the bowl of a food processor; process until smooth, scraping down
the sides as needed. Spread filling into prepared crust and chill at least 30
minutes or until set. Garnish with fresh raspberries, strawberries, and hazel-
nuts.
Active Time
5 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8 (serving size: 1/2 cup)
Ingredients
• 4 cups chopped fresh pineapple (from 1 large pineapple)
• 1/2 cup granulated sugar
• 1 (14-oz.) can coconut cream
• 1 tablespoon lime zest plus 2 Tbsp. fresh juice (from 1 lime)
How to Make It
Step 1
Combine pineapple and sugar in a medium saucepan. Bring to a boil over me-
dium, stirring occasionally. Reduce heat to medium-low, and simmer, stirring
occasionally, until softened and slightly thickened, about 15 minutes. Remove
from heat, and cool slightly, about 10 minutes.
Step 2
Transfer mixture to a blender. Add coconut cream, zest, and juice; process until
smooth. Pour into the bowl of an electric ice cream maker, and freeze accord-
ing to manufacturer’s instructions, about 1 hour. Serve immediately, or freeze
for later use.
Active Time
25 Mins
Total Time
2 Hours 25 Mins
Yield
Makes 12 pies
Ingredients
• Crust:
• 1 cup almonds
• 3/4 cup walnuts
• 1/2 cup dates
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• Filling:
• 1/3 cup canned coconut cream
• 1/4 cup natural creamy peanut butter
• 1 tablespoon peanut butter powder (such as Pb2 brand)
• Garnish:
• Vegan whipped topping (optional)
• Peanuts, chopped (optional)
• Vegan dark chocolate, shaved (optional)
How to Make It
Step 1
To make the crust, combine all ingredients for the crust in the bowl of a food
processor until all ingredients are finely ground and mixture begins to come to-
gether into a ball. Divide mixture evenly among divide evenly among the cups
of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides
of muffin cups to form each pie’s crust. Place in freezer while you prepare the
filling.
Step 2
To prepare the filling, combine all ingredients in the bowl of a food pro-
cessor until well blended. Pour peanut butter mixture evenly into prepared
crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies in
refrigerator until served.
Step 3
Garnish, as desired
Hands On
15
Total
45
Yield
Serves 8
Ingredients
For the Crust
• 1 cup dates, pitted
• 1/3 cup toasted hazelnuts
• 1/3 cup roasted cocoa nibs
For the Filling
• 1 cup cassava syrup
• 1/2 cup dark cocoa powder (such as Hershey’s Special Dark Co-
coa)
• 2 tablespoons virgin coconut oil, melted
• 2 teaspoons flaky sea salt
• 2 medium, ripe avocados
For Garnish
• 1/2 cup pomegranate seeds
• 1/3 cup unsweetened, flaked coconut
How to Make It
Step 1
Step 2
Combine, dates and next 7 ingredients (through vanilla) in the bowl of a
food processor; process until all ingredients come together, adding water 1
tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan;
using lightly moistened hands, press the mixture evenly along the bottom
and up the sides of the pan to form the crust. Refrigerate until ready to fill.
Step 3
To prepare the filling, combine syrup and next 5 ingredients (through avo-
cados) in the bowl of a food processor; process until smooth, scraping down
the sides as needed. Spread filling into prepared crust and chill at least 30
minutes or until set. Garnish with pomegranate seeds and coconut.
Hands-on Time
10 Mins
Total Time
1 Hour 55 Mins
Yield
Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
Ingredients
• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup packed, coarsely chopped fresh basil leaves
• 1 1/2 pounds ripe peaches
• 1 tablespoon fresh lemon juice
• Dash of salt
• 12 ounces fresh raspberries
• Basil sprigs (optional)
How to Make It
Step 1
Combine first 3 ingredients in a saucepan. Bring to a boil; stir until sugar dis-
solves. Let stand 15 minutes. Pour through a fine sieve into a bowl; discard
solids.
Step 2
Cook peaches in a large pot of boiling water for 1 minute. Place peaches in a
bowl of ice water until cool. Peel peaches; remove pits and chop flesh. Place
chopped peaches and lemon juice in a blender; process until smooth. Stir peach
mixture and salt into basil mixture. Chill 1 hour.
Step 3
Pour peach mixture into the freezer can of an ice-cream freezer; freeze accord-
ing to manufacturer's instructions. Spoon sorbet into a freezer-safe container;
cover and freeze until firm. Serve with raspberries. Garnish with basil sprigs, if
desired.
Total Time
1 Hour 15 Mins
Yield
Serves 8 to 10
Ingredients
• MAPLE-SUGARED PECANS
• 2 tablespoons melted coconut oil*
• 2 cups raw pecans
• 2 tablespoons maple sugar*
• 1/4 teaspoon fine sea salt
• CAKE
• 2 tablespoons plus 3/4 cup melted coconut oil, divided
• 1 cup whole-wheat pastry flour
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons cardamom
• 1 teaspoon freshly grated nutmeg
• 1 1/4 cups maple sugar or raw cane sugar
• 2 cups unsweetened soy or rice milk
• 1 cup unsulfured molasses (not blackstrap)
• 2 tablespoons apple cider vinegar
• About 2 tsp. powdered sugar
How to Make It
Step 1
Preheat oven to 350°. Heat the coconut oil by setting it on top of the stove while
it's preheating. The warmth will soften it so you can measure it. You can also
set the jar in a pot of simmering water, which is faster.
Step 2
Spread pecans on a rimmed baking sheet and toast until fragrant, about 5
minutes. Transfer to a frying pan; add coconut oil, maple sugar, and sea salt;
and stir to coat nuts. Cook over medium heat, until nuts smell toasted and coat-
ing is caramelized, about 5 minutes. Spread nuts on parchment paper, sep-
arating slightly, to cool. Chop 1 cup nuts.
Step 3
Grease a 10-cup Bundt pan with 2 tbsp. coconut oil. Sift flours, baking soda,
and spices together into a large mixing bowl. Add maple sugar, stirring to
blend.
Step 4
Mix soy milk, molasses, 3/4 cup coconut oil, and the vinegar in another
bowl. Stir wet ingredients into the dry, mixing to combine (a few lumps are
okay). Fold in reserved chopped nuts.
Step 5
Pour batter into prepared pan. Bake until a toothpick stuck in center comes
out clean, about 1 hour.
Step 6
Let cake cool 15 minutes in the pan, then invert onto a cooling rack. When
cool, dust with powdered sugar. Serve with more nuts on the side.
Step 7
*Find at well-stocked grocery and health food stores.
Ingredients
• Cupcakes
• 1 1/2 cups flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 tablespoons distilled white vinegar
• Frosting & finishing
• 2/3 cup nonhydrogenated vegetable shortening
• 2 2/3 cups plus 1 tbsp. sifted powdered sugar
• About 4 tbsp. nondairy milk, such as soy, almond, or rice
• 1 1/2 cups sliced strawberries
How to Make It
Step 1
Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
Step 2
Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking
soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar,
and vanilla. Pour wet mixture into dry mixture and whisk until just combined.
Step 3
Divide batter among cupcake cups. Bake until a toothpick inserted into a cup-
cake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.
Step 4
Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups
powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1
tbsp. at a time and beat until frosting is smooth and fluffy.
Step 5
Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each
cupcake and cover with a few strawberries. Replace top, then add a dol-
lop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp.
powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.
Ingredients
• 2 cups water
• 1 1/3 cups sugar
• 1/2 cup limoncello
• 1 cup fresh lemon juice (about 6 large lemons)
• 1/2 cup chopped fresh mint
• 2 cups blackberries
• Lemon slices (optional)
How to Make It
Step 1
Combine first 3 ingredients in a saucepan over medium-high heat; bring to a
boil, stirring until sugar dissolves. Remove from heat; add lemon juice and
mint. Cover and chill.
Step 2
Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture
into the freezer can of an ice-cream freezer; freeze according to manufacturer's
instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour
or until firm. Serve with blackberries; garnish with lemon slices, if desired.
Active Time
20 Mins
Total Time
30 Mins
Yield
Makes 25 pieces
Ingredients
• 1 pound dark chocolate, 60 to 70 percent cacao
• 1 1/4 cups roasted whole almonds
• 3/4 cup salted roasted pumpkin seeds and sunflower seeds
How to Make It
Step 1
Line a baking sheet with parchment paper. Using a sharp knife, finely chop the
chocolate. In a bowl set over a saucepan of gently simmering water, heat the
chopped chocolate, stirring occasionally, until it is about two-thirds melted; do
not let the bowl touch the water. Remove the bowl from the saucepan and stir
the chocolate until it is completely melted and the temperature registers 90° on
a candy thermometer. If the chocolate has not melted completely and is still too
cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do
not overheat.
Step 2
Stir the almonds and seeds into the chocolate and spread onto the prepared bak-
ing sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are com-
pletely covered in chocolate. Refrigerate the bark for about 10 minutes, until
hardened. Invert the bark onto a work surface. Remove the parchment paper,
break into 25 pieces and store or serve.
Ingredients
• 1 1/2 cups sushi rice, rinsed
• 1/3 cup sugar
• 1 pinch of salt
• 7 cups unsweetened almond milk
• Cherry preserves, for serving
How to Make It
In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk.
Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes.
Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cook-
ing until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining
1 cup of almond milk. Serve topped with cherry preserves.
Macerated Berries
Ingredients
• 2 cups sliced strawberries
• 2 cups fresh blueberries
• 1 cup fresh raspberries
• 1 tablespoon sugar
• 3 tablespoons Grand Marnier (orange-flavored liqueur)
How to Make It
Combine all ingredients, stirring gently. Cover and refrigerate at least 2 hours
or overnight, stirring occasionally
Ingredients
• 3 cups cubed Granny Smith apple (about 1 pound)
• 2 cups fresh cranberries
• 1/2 cup sugar
• Cooking spray
• 1/3 cup whole wheat flour
• 1 cup regular oats
• 1/2 cup packed brown sugar
How to Make It
Step 1
Step 2
Combine the first 3 ingredients in a medium bowl; spoon into an 8 x 8-inch
baking dish coated with cooking spray. Lightly spoon the flour into a dry meas-
uring cup, and level with a knife. Combine flour, oats, sugar, and oil, stirring
with a fork until crumbly. Sprinkle over the apple mixture. Bake at 350° for 40
minutes or until bubbly.
Total Time
1 Hour 10 Mins
Yield
Makes 3 1/2 cups
Ingredients
• 3/4 cup sugar
• 1 1/4 pound tart green apples such as Granny Smith, cored and cut
in 1-in. chunks (leave peels on)
• 3/4 cup chilled Sauvignon Blanc
• 1 teaspoon lemon juice
How to Make It
Step 1
Heat 1 cup water, the sugar, and apples in a medium saucepan over medium-
high heat to a low boil, then reduce heat to low, partially cover pan, and gently
simmer until apples are very tender, 10 to 15 minutes. Remove from heat and
stir in wine, salt, and lemon juice.
Step 2
Mash mixture through a fine-mesh strainer or a food mill into a bowl to remove
skins. Whisk to blend evenly.
Step 3
Pour purée into a shallow 9- by 13-in. baking dish and put in freezer 20
minutes. Freeze in an ice cream maker according to manufacturer's directions.
For a firmer texture, transfer to an airtight container and freeze another 8 hours
before serving.
Hands-on Time
10 Mins
Total Time
8 Hours 10 Mins
Yield
Ingredients
• 4 cups water, divided
• 3/4 cup uncooked long-grain rice
• 1/2 cup slivered almonds
• 1 (3-inch) orange rind strip
• 3 (3-inch) cinnamon sticks, broken in pieces
• 3 whole allspice
• 3 whole cloves
• 2 cups unsweetened almond milk
• 1/4 cup sugar
• 1/4 teaspoon almond extract
• Dash of salt
How to Make It
Step 1
Combine 2 cups water and next 6 ingredients (through cloves) in large bowl.
Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine
sieve, reserving solids. Discard liquid.
Step 2
Place solids, remaining 2 cups water, and almond milk in a blender; process 2
minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, ex-
tracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice.
Store in refrigerator up to 1 week.
Raspberry Sorbet
Prep Time
25 Mins
Freeze Time
20 Mins
Yield
Makes 1 qt. (serving size: 1/2 cup)
Ingredients
• 1 cup sugar
• 6 cups (6 half-pts.) fresh raspberries
• 2 teaspoons lemon juice
How to Make It
Step 1
Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan.
Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and
let cool completely.
Step 2
Purée raspberries with 1/4 cup water in a food processor or blender. Strain
through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with
the back of a ladle to get all the usable raspberry purée. You should have about
3 1/2 cups.
Step 3
Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be
a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more
simple syrup if necessary.
Step 4
Freeze mixture in an ice cream maker according to the manufacturer's instruc-
tions. Eat right away or, for a firmer sorbet, freeze about 4 hours
Ingredients
• 1/4 cup sugar
• 1/4 cup water
• 2 tablespoons white rum
• 2 tablespoons fresh lime juice
• 2 cups cubed peeled ripe mango (about 2 mango)
• 2 cups cubed peeled kiwifruit (about 6 kiwifruit)
• 2 tablespoons flaked sweetened coconut, toasted
How to Make It
Step 1
Combine sugar and water in a small saucepan. Bring to a boil, and cook 1
minute or until sugar dissolves. Remove from heat; stir in rum and lime juice.
Cool completely.
Step 2
Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with
coconut.
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry
Compote
Ingredients
• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 2 cups water
• Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved
How to Make It
Step 1
To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with
a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to
a boil, stirring well with a whisk. Cool to room temperature; cover and chill
overnight.
Step 2
Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-
cream freezer; freeze according to manufacturer's instructions. Spoon sorbet in-
to a freezer-safe container; cover and freeze 1 hour or until firm.
Step 3
To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand
at room temperature 1 hour. Serve compote with sorbet.
Ingredients
• 1 cup frozen unsweetened whole strawberries, thawed
• 2 teaspoons sugar
• 1/4 teaspoon grated orange rind
• 2 cups orange sections (about 6 oranges)
• 1 cup cubed peeled kiwifruit (about 3 kiwifruit)
How to Make It
Step 1
Place the first 3 ingredients in a blender, and process until smooth; set sauce
aside.
Step 2
Spoon 1/2 cup orange sections and 1/4 cup kiwifruit into each of 4 small bowls;
top each serving with 3 tablespoons sauce.
Tequila-Lime Sorbet
Ingredients
• 1 1/2 cups water
• 3/4 cup sugar
• 2 teaspoons grated lime rind
• 1/2 cup fresh lime juice (about 3 limes)
• 2 tablespoons tequila
How to Make It
Step 1
Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute
or until sugar dissolves. Cool completely.
Step 2
Combine sugar syrup, rind, juice, and tequila. Pour mixture into the freezer can
of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon
the sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.
Ingredients
• 3 cups fresh or frozen blueberries, thawed
• 1/2 cup water
• 2 tablespoons honey
• 1 teaspoon lemon zest
How to Make It
Step 1
Place all ingredients in a blender or food processor; process until smooth. Place
berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let
stand about 10 minutes before
Step 2
serving.
Ingredients
• 1 cup mixed fresh fruit & berries
• 2 cups coconut yogurt (or other plant-based yogurt)
• ½ to 1 cup homemade granola
How to Make It
Step 1
Chop the fruits into small pieces.
Step 2
Stir vanilla extract into the yogurt with a spoon.
Step 3
Pour fruits, berries, and coconut yogurt (alternating the order) into molds and
remember to leave some space for granola.
Step 4
Add the granola, press down lightly, and add ice cream sticks.
Step 5
Place in the freezer for 4 to 6 hours or until frozen.
Step 6
Remove the molds by dipping them into hot water for a moment.
Step 7
Serve and enjoy!
Prep Time
5 Mins
Cook Time
8 Mins
Yield
Makes 4 servings
Ingredients
• 1/3 cup orange marmalade
• 1 tablespoon fresh lime juice
• 1 pineapple
• 1 tablespoon vegetable oil
• Coconut sorbet
• Chopped fresh mint
How to Make It
Step 1
Whisk together orange marmalade and lime juice in a small microwave-safe
bowl. Microwave at HIGH 15 seconds.
Step 2
Peel and core pineapple, and cut into quarters. Reserve half of pineapple for an-
other use. Halve each of the 2 remaining quarters lengthwise into long spears.
Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt.
Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender,
turning occasionally.
Step 3
Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pine-
apple slices, and sprinkle with mint.
Chambord Granita
Ingredients
• 3 cups water, divided
• 1 cup sugar
• 4 cups fresh raspberries (about 1 1/2 pounds)
• 1 cup Chambord (raspberry-flavored liqueur)
How to Make It
Step 1
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until
sugar dissolves. Remove from heat, and cool completely.
Step 2
Place the raspberries in a blender, and process until smooth. Press raspberry
purée through a sieve into a medium bowl, and discard seeds. Stir in the sugar
syrup, 2 cups water, and liqueur. Pour the mixture into an 11 x 7-inch baking
dish. Cover and freeze 8 hours or until firm. Remove mixture from freezer; let
stand 10 minutes. Scrape entire mixture with a fork until fluffy.
Total Time
2 Hours
Yield
Makes 8 servings
Ingredients
• 36 ounces fresh or frozen blackberries (8 cups)
• 3 tablespoons quick-cooking tapioca
• 1/4 cup berry blossom or wildflower honey
• 1/4 cup fresh lemon juice
• 3/4 cup shelled hazelnuts
• 1/4 cup each flour and sugar
• 1/2 cup butter
• 1/2 cup quick-cooking rolled oats
How to Make It
Step 1
Preheat oven to 350°. In a large bowl, toss berries with tapioca. In a small bowl,
combine honey, lemon juice, and 1 tbsp. boiling water. Stir to dissolve honey.
Add to berries and toss to combine. Put in an 8- by 8-in. baking pan and set
aside.
Step 2
Spread hazelnuts on a baking sheet and toast in oven until medium golden
brown, 10 to 15 minutes. Rub nuts in a kitchen towel to remove skins; let nuts
cool. In a food processor, pulse nuts until finely ground. Add flour, sugar, and
salt and pulse to combine. Add butter and pulse until mixture forms a thick
dough. Stir in oats. Drop in flattened 1-tsp. chunks over berries. Bake until
topping is brown and berries are bubbling, about 1 hour. Let cool to set, 30
minutes.
Step 3
Note: Nutritional analysis is per serving
Prep Time
30 Mins
Cool Time
25 Mins
Yield
Serves 8
Ingredients
• 1 cup flour
• 1/4 cup packed dark brown sugar, divided
• 1 tablespoon cornstarch
• 1/2 cup cold unsalted butter, cut into pieces
• 1 teaspoon vanilla extract, divided
• 1/2 cup crème fraîche
• 1/2 cup whipping cream
• 12 ounces strawberries, hulled and sliced
How to Make It
Step 1
Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the corn-
starch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse un-
til fine crumbs form and dough just begins to come together. Press evenly into
bottom and up sides of a 9-in. round tart pan with a removable rim.
Step 2
Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently
push tart crust from pan rim; set on a plate.
Step 3
In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2
tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust.
Arrange strawberries in circles on top, alternating cut sides down and up.
Step 4
Make ahead: Chill, loosely covered, up to 4 hours.
Hands On Time
1 Hour
Total Time
6 Hours
Yield
MAKES 1 1/2 qts.; 12 servings (serving size: 1/2 cup)
Ingredients
• 1/2 vanilla bean
• 2 cups heavy cream
• 2 cups whole milk
• 9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely
chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 cinnamon sticks
• 5 egg yolks
• 1/2 cup sugar
How to Make It
Step 1
Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over me-
dium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cin-
namon sticks, and vanilla seeds and pod to a simmer.
Step 2
Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg
yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-
high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
Step 3
Return cream mixture to medium heat and bring just to a simmer. Remove from
heat and pour through a strainer into a clean bowl; discard cinnamon sticks and
vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mix-
ture into egg mixture. Slowly drizzle in remaining cream mixture, continuing
to mix as you go.
Step 4
Pour this custard into saucepan. Return to stove and cook over low to
medium-low heat, stirring with a wooden spoon, until custard thickens a bit
and reaches 170° on a thermometer.
Step 5
Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold
water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap
and chill for at least 1 hour and up to 1 day.
Step 6
Freeze custard in an ice cream maker according to manufacturer's instruc-
tions. Transfer to an airtight plastic container and freeze until hardened, at
least 5 hours.
Total Time
1 Hour 15 Mins
Yield
Serves 16
Ingredients
• Vegetable oil for pan
• About 2 1/2 cups flour
• 4 large eggs
• 2 cups sugar, divided
• 1 1/2 cups Roussanne, divided, or any other floral, fruity white
wine, such as Viognier
• 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-
virgin olive oil
• 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole
tangerine
• 2 1/4 teaspoons baking powder
• Lightly sweetened softly whipped cream (optional)
How to Make It
Step 1
Preheat oven to 350°. Oil and flour a 12-cup Bundt pan.
Step 2
Beat eggs and 1 1/2 cups sugar in a large bowl with a mixer on medium speed
until thoroughly combined, about 30 seconds.
Step 3
Add 1 cup Roussanne, the tangerine olive oil, vanilla, and tangerine zest. Beat
on low until blended, about 30 seconds.
Step 4
Whisk together 2 1/2 cups flour, salt, and baking powder in another bowl. Add
flour mixture to egg mixture and beat on low speed to incorporate. Increase
speed to medium and beat 30 seconds, then scrape down sides of bowl. Increase
speed to medium-high and beat 30 seconds more to blend well. Pour batter
into prepared pan.
Step 5
Bake cake until a wooden skewer inserted in the center comes out clean,
about 30 minutes. Let cake cool on rack, 5 minutes. Carefully run a thin
knife between cake and pan to loosen, then invert cake onto rack.
Step 6
Peel whole tangerine with a vegetable peeler. In a small saucepan, bring re-
maining 1/2 cup sugar, 1/2 cup Roussanne, and the tangerine peel to a sim-
mer over medium heat and simmer until sugar has dissolved completely,
about 5 minutes.
Step 7
Poke deep holes in cake (about 50 holes spaced 1/2 in. apart) with a thin
skewer.
Total Time
1 Hour
Yield
Makes 4 servings
Ingredients
• 1 ripe pineapple
• 1 cup sugar
• 3/4 cup coconut milk
• 1/4 cup unsweetened shredded coconut, toasted
How to Make It
Step 1
Soak skewers in water 30 minutes. Meanwhile, trim ends from pineapple, then
stand it upright and cut off peel. Quarter pineapple lengthwise and cut out core.
Reserve half the pineapple for another use. Cut each remaining quarter into 4
lengthwise slices, then cut each slice in half crosswise to make 16 thin wedges.
Skewer each lengthwise.
Step 2
In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling
to dissolve sugar; boil, swirling occasionally (do not stir), just until golden and
honeylike. Remove from heat and slowly whisk in coconut milk (mixture will
bubble furiously).
Step 3
Heat a grill to high (450° to 550°). Using a pastry brush, coat pineapple pieces
with caramel sauce. Grill just until marks appear, then turn to mark other side,
4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and
serve with remaining caramel sauce for dunking.
Total Time
30 Mins
Yield
Serves 6
Ingredients
• 1 sheet (9 to 10 oz.) frozen puff pastry, thawed
• 3 tablespoons granulated sugar, divided
• 1 tablespoon packed brown sugar
• 1/4 teaspoon ground cardamom
• 2 tablespoons flour
• 12 ounces rhubarb (about 8 thin or 3 thick stalks)
How to Make It
Step 1
Preheat oven to 425° with a rack set on lowest level. Unfold pastry onto a bak-
ing sheet lined with parchment paper. In a small bowl, mix together 1 table-
spoon granulated sugar, the brown sugar, cardamom, and flour. Evenly sprinkle
sugar mixture over pastry.
Step 2
Trim rhubarb 1 in. shorter than pastry, then split lengthwise into 1/2-in.-wide
pieces. Lay pieces parallel across the pastry square, leaving 1/2 in. border of
pastry. Sprinkle rhubarb with remaining 2 tablespoon granulated sugar.
Step 3
Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serve
with sweetened whipped cream or ice cream.
Total Time
2 Hours 30 Mins
Yield
Serves 8 to 10
Ingredients
• 1 1/2 cups plus 2 tbsp. sugar (if using blueberries, decrease to 1
cup plus 2 tbsp.), divided
• 1/3 cup quick-cooking tapioca
• 1/2 teaspoon cinnamon
• 2 qts. (2 1/2 lbs.) fresh or frozen huckleberries* or blueberries
• Buttery Pastry
• 1/2 tablespoon milk
• 1 cup crème fraîche
How to Make It
Step 1
Preheat oven to 400°. In a 12-in. ovenproof frying pan or a 9- by 13-in. baking
dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon,
and cardamom. Gently mix in lemon juice and berries. Let stand, stirring occa-
sionally, for tapioca to soften slightly, 15 minutes (50 minutes for frozen ber-
ries; they'll start to look wet). Spread berries level.
Step 2
On a floured surface with a floured rolling pin, roll out pastry to a 14-in. round
or 10- by 14-in. rectangle, lifting up pastry and re-flouring underneath if needed
to prevent sticking. Trim uneven edges with a knife. Slide a rimless baking
sheet under pastry and ease it over berries. Fold edges of pastry under so they're
flush with pan or dish, pressing together any cracks. Flute pastry edges with a
finger and thumb to seal
Step 3
Brush crust (but not fluted edges) with milk and sprinkle with remaining 2 tbsp.
sugar. Cut about 6 vents in crust to release steam. Bake until crust is golden
brown and filling is bubbling through vents, 50 to 60 minutes; tent with foil if
pastry starts to get too brown, and put a rimmed baking sheet underneath if
the cobbler starts to bubble over.
Step 4
Supporting cobbler underneath, carefully transfer to a rack and let cool at
least 45 minutes. Serve warm or cool, with crème fraîche to spoon on top.
Step 5
*Buy huckleberries from specialty produce markets or pick your own, from
your garden if you grow them or from the wild. Huckleberries range from
blue-purple to red and even white; they thrive in subalpine forests and
meadows in many Western states. In the Cascades, respect posted areas re-
served for the Yakama Indian Nation.
Total Time
2 Hours
Yield
Makes 8 servings
Ingredients
• 3/4 cup unsalted butter, plus more for pan
• 2 Bosc pears, cored, peeled, and cut into 1/4-in.-thick slices
• 1 1/4 cups granulated sugar, divided
• 1 cup chopped pecans, divided
• 1/3 cup bourbon
• 1 teaspoon salt, divided
• 1/2 cup firmly packed light brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 3/4 cup plain whole or low-fat yogurt
How to Make It
Step 1
Preheat oven to 350°. Generously butter a 9-in. cake pan and arrange pear slices
in a pattern on the bottom of pan. Set aside.
Step 2
Bring 1 cup granulated sugar and 1/2 cup water to a boil in a 10-in. frying pan
(not nonstick) over medium-high heat. Lower heat to maintain a steady simmer
and cook, undisturbed, until mixture starts to brown (swirl pan to help mixture
brown evenly). When mixture turns a medium amber color, add 1/2 cup pecans
and cook until fragrant but not burning, about 30 seconds. Remove from heat
and slowly stir in bourbon and 1/2 tsp. salt. Pour over pears in buttered pan.
Step 3
Put 3/4 cup butter, the brown sugar, and remaining 1/4 cup granulated sugar in
a large bowl. Beat until smooth and a bit fluffy, about 3 minutes. Add eggs one
at a time, beating well after each addition. Beat in vanilla, baking powder, bak-
ing soda, and remaining 1/2 tsp. salt. Add half of the flour and beat until
combined. Then beat in half of the yogurt. Repeat with remaining flour and
yogurt. Stir remaining 1/2 cup pecans into batter (it will be thick).
Step 4
Drop spoonfuls of batter over pears and sauce and spread evenly. Bake cake
until golden and a toothpick inserted in the center comes out clean, about
45 minutes. Let cool on a rack 15 minutes. Run a knife between cake and
pan sides and invert cake onto a plate or serving platter. Serve warm or at
room temperature.
Almond Toffee
Ingredients
• 1 1/2 cups whole raw almonds
• 1 1/2 cups (3/4 lb.) butter
• 1/4 cup light corn syrup
• 1 tablespoon vanilla
• 12 ounces bittersweet or semisweet chocolate, finely chopped
How to Make It
Step 1
Place almonds in a baking pan. Bake in a 350° regular or convection oven,
shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When
cool enough to handle, finely chop.
Step 2
In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt,
and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat
to medium-high and cook, stirring occasionally, until mixture is deep golden
brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove
from heat and carefully stir in vanilla and half the almonds (mixture may
bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall
sides. Let toffee cool at room temperature until set, at least 30 minutes.
Step 3
Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl.
Bring a few inches of water to a simmer in bottom of double boiler or a pan that
the bowl can nest in; remove pan from heat. Place chocolate over water and let
stand, stirring occasionally, until melted and smooth, about 10 minutes.
Step 4
Pour chocolate over cooled toffee; with a knife or an offset spatula, spread
level. Sprinkle remaining almonds evenly over chocolate. Let stand at room
temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
Step 5
To remove, gently twist pan to release toffee, then chop or break into
chunks. Store airtight at room temperature for up to 2 days, or chill airtight
up to 1 month.
Marionberry Pie
Cook Time
1 Hour 45 Mins
Cool Time
3 Hours
Yield
Serves 8
Ingredients
• The crust
• 2 cups flour
• 2 1/2 tablespoons granulated sugar
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 2-tbsp.
chunks
• The filling
• 1/4 cup cornstarch
• 1 3/4 pounds (6 1/2 cups) fresh or frozen marionberries or other
blackberries (for frozen, measure, thaw until somewhat softened,
and use all juices)
• Coarse white sparkling sugar*
How to Make It
Step 1
Make crust: Combine dry ingredients in a stand mixer. Add butter and beat
with paddle attachment on low speed, scraping bowl as needed, until pieces are
raisin-size. With mixer still on low speed, drizzle in 1 tbsp. ice water; beat until
pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the
rest into a smaller disk.
Step 2
Preheat oven to 375° with rack on bottom rung. On a lightly floured board,
roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently
roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press
back together). Fold edge under, so it's flush with pan rim, then crimp. Chill 15
minutes.
Step 3
Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out as
many shapes, such as squares, as needed to cover most of pie. Set cutouts
on a baking sheet; chill 15 minutes.
Step 4
Make filling: Stir together cornstarch and granulated sugar in a large bowl.
Add berries with juices and toss to coat. Arrange evenly in pie shell. Lightly
brush pastry cutouts with water and sprinkle with coarse sugar. Arrange
cutouts over filling.
Step 5
Bake pie until filling bubbles and pastry is golden in center, 55 to 60
minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark,
cover with foil, and if pie starts to bubble over, put a rimmed pan under-
neath it.
Step 6
Let cool on a rack to room temperature, at least 3 hours.
Prep Time
10 Mins
Bake Time
25 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 2 dozen
Ingredients
• 1 (18.25-oz.) package German chocolate cake mix
• 1 (16-oz.) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• Vegetable cooking spray
How to Make It
Step 1
Beat first 5 ingredients at low speed with an electric mixer just until dry in-
gredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or
until smooth, stopping to scrape bowl as needed.
Step 2
Place paper baking cups in muffin pans, and coat with cooking spray; spoon
batter evenly into baking cups, filling each two-thirds full.
Step 3
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans
to wire racks, and cool 1 hour or until completely cool.
Step 4
Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Pre-
pare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin
crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate But-
tercream. Garnish with shaved or chopped thin crème de menthe chocolate
mints, if desired. Note: For testing purposes only, we used Andes Creme de
Menthe Thins.
Ingredients
• 15 tablespoons granulated sugar, divided
• 2 tablespoons active dry yeast
• 2 tablespoons shortening or butter
• 1 large egg
• 3 3/4 cups flour, plus about 1/4 cup for rolling
• 3 tablespoons plus 1 tsp. cinnamon
• 3/4 cup packed light brown sugar
• Cooking-oil spray
• 1/2 cup butter, softened
How to Make It
Step 1
In a large bowl of a stand mixer fitted with the paddle attachment, mix 1
tbsp. granulated sugar, 1/4 cup warm (110°) water, and yeast. Let stand until
softened, about 5 minutes. Add 1 1/4 cups more warm water, salt, 6 tbsp. gran-
ulated sugar, shortening, and egg. Mix until blended.
Step 2
Change to dough hook, gradually add 3 3/4 cups flour, and beat on medium
speed until dough is smooth and stretchy and pulls away somewhat from inside
of bowl, about 10 minutes (dough will still feel quite wet).
Step 3
Remove hook from bowl and loosely cover bowl. Let dough rise at room tem-
perature until doubled, about 40 minutes.
Step 4
In a small bowl, combine 3 tbsp. cinnamon with 1/2 cup granulated sugar.
Generously flour a large work surface and scrape dough onto it. Generously
sprinkle dough and a rolling pin with flour.
Step 5
Very gently roll and pat dough into a 10- by 24-in. rectangle, keeping a
light coating of flour on dough but trying not to work it in. Sprinkle with
cinnamon-sugar mixture and brown sugar, then roll dough into a log start-
ing from a 10-in. side. Cut dough straight down into 8 equal slices. Place
slices cut-side up in a greased 10-in. springform pan. Let stand until puffy,
about 30 minutes. Preheat oven to 325°.
Step 6
Set springform pan on rimmed baking pan and bake rolls until golden and a
toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes
out clean, about 45 minutes. Let cool in pan on rack, 30 minutes. Mean-
while, make the cinnamon butter: In the bowl of a stand mixer, beat butter
with 1 tsp. cinnamon until blended.
Step 7
Run a knife around inside of pan to release rolls; remove pan rim. With a
serrated knife, cut rolls apart and top each with about 1 tbsp. cinnamon but-
ter. Put rolls on a platter and place in warm oven until butter has mostly
melted, about 1 minute.
Step 8
Make ahead: Instead of letting rolls rise on the counter (step 5), immedi-
ately cover with a piece of oiled plastic wrap and chill overnight. In the
morning, let stand at room temperature until puffy and no longer cold, about
1 1/4 hours. Bake as directed.
Ingredients
• 3 ounces bittersweet chocolate, chopped
• 1/2 cup butter
• 1 cup light brown sugar
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa (not Dutch-processed)
• 1 cup semisweet chocolate chips
How to Make It
Step 1
Preheat oven to 350°. In a double boiler over simmering water, melt chocolate
and butter (see "Melting Chocolate the Easy Way," below, for another method).
Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly.
Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
Step 2
Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted
in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
Step 3
Melting chocolate the easy way: Double boilers are great for gently melting
chocolate, but we've found an even easier method that uses common kitchen
equipment. Put chopped chocolate in a small metal bowl along with any other
ingredients you need to melt, such as butter. In a large frying pan over high
heat, bring about an inch of water to a low boil. Take pan off the heat and set
the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5
to 10 minutes.
Ingredients
• 1 cup butter, melted
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 4 large eggs, lightly beaten
• 1 1/2 cups coarsely chopped pecans, toasted
• 1 (10.5-ounce) bag miniature marshmallows
How to Make It
Step 1
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in
flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch
jellyroll pan.
Step 2
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center
comes out clean. Remove from oven; top warm cake evenly with marshmal-
lows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over
warm cake. Cool completely.
Step 3
Note: 2 (5-ounce) packages brownie mix, prepared according to package direc-
tions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at
350° for 30 minutes. Proceed with marshmallows and frosting as directe
Ingredients
• 2 1/4 cups all-purpose flour, divided
• 8 cups chopped peeled peaches (about 4 pounds)
• 1/4 cup honey
• 3/4 teaspoon salt, divided
• 3 cups blackberries
• Cooking spray
• 1 tablespoon grated lemon rind
• 6 tablespoons chilled butter, cut into small pieces
• 1 1/4 cups low-fat buttermilk
• 2 tablespoons turbinado sugar
How to Make It
Step 1
Step 2
Lightly spoon flour into dry measuring cups; level with a knife.
Step 3
Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large
bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture
into a 13 x 9-inch baking dish coated with cooking spray.
Step 4
Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking
powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and
stir just until moist.
Step 5
Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with
turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
Chocolate Cake IV
Prep Time
30 Mins
Bake Time
30 Mins
Cool Time
10 Mins
Yield
Makes 12 to 14 servings
Ingredients
• cooking spray
• vegetable shortening
• 1/2 (4 ounce) semisweet chocolate baking bar, chopped
• 1/2 (4 ounce) bittersweet chocolate baking bar, chopped
• 2 cups firmly packed light brown sugar
• 3 large eggs
• 2 1/4 cups cake flour
• 1/4 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 1 cup boiling water
• Coffee Liqueur Ganache Icing
• Mocha-Chocolate Cream Filling
• Garnish: chocolate curls
How to Make It
Step 1
Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with
wax paper; grease wax paper with shortening, and set aside.
Step 2
Melt chocolate in a small saucepan over low heat, stirring until smooth; set
aside.
Step 3
Beat butter at medium speed with an electric mixer until creamy. Gradually
add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just
until yellow disappears after each addition. Stir in melted chocolate and
vanilla.
Step 4
Sift together flour and next 3 ingredients; add to butter mixture alternately
with buttermilk, beating at low speed just until blended, beginning and end-
ing with flour mixture. Stir in boiling water. Pour batter evenly into pre-
pared pans.
Step 5
comes out clean. Cool in pans on wire racks 10 minutes; remove from pans,
and cool completely on wire racks.
Step 6
Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee
Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling
evenly over ganache on cake layer. Top with second cake layer; spread top
with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-
Chocolate Cream Filling. Top with remaining cake layer. Spread remaining
Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
Total: Time
45 Mins
Yield
Makes 9 or 16 brownies
Ingredients
• 1/2 cup (1/4 lb.) butter
• 3 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts
• Chocolate glaze (optional; recipe follows)
How to Make It
Step 1
In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until
melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour,
and walnuts until well blended.
Step 2
Spread batter evenly in a buttered and floured 8-inch square baking pan.
Step 3
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade
darker, 25 to 30 minutes.
Step 4
Run a knife between pan rim and brownie. If desired, spread with chocolate
glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup
whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and
smooth. Stir in 1 teaspoon vanilla. Use warm
Prep Time
30 Mins
Bake Time
14 Mins
Cool Time
15 Mins
Yield
Makes about 5 dozen
Ingredients
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups plus 2 Tbsp. all-purpose flour
• 1 1/2 (12-oz.) packages semisweet chocolate morsels
• Parchment paper
How to Make It
Step 1
Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-
duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating
until blended.
Step 2
Combine flour, baking soda, and salt in a small bowl; gradually add to butter
mixture, beating just until blended. Beat in morsels just until combined. Drop
by tablespoonfuls onto parchment paper-lined baking sheets.
Step 3
Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove
to wire racks, and cool completely (about 15 minutes).
Step 4
Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2
cups coarsely crushed pretzel sticks with morsels.
Prep Time
30 Mins
Bake Time
1 Hour 15 Mins
Chill Time
8 Hours
Yield
Makes 2 (9-inch) cheesecakes
Ingredients
• 1/2 cup toasted, chopped pecans
• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup semisweet chocolate morsels
• 4 (8-ounce) packages cream cheese, softened
• 7 large eggs
• 2 Chocolate Glaze
• Garnishes: fresh mint sprigs, sliced strawberries
How to Make It
Step 1
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and
floured 9-inch springform pans.
Step 2
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50%
power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until
smooth.
Step 3
Beat butter and 2 cups sugar at medium speed with an electric mixer until
light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each
addition. Add melted chocolate, beating just until blended.
Step 4
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla
and chocolate morsels. Divide batter evenly between pans, spreading over
chopped pecans.
Step 5
Beat cream cheese at medium speed with an electric mixer until smooth;
add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating
just until blended after each addition. Stir in 2 teaspoons vanilla. Divide
cream cheese mixture evenly between each pan, spreading over brownie
batter.
Step 6
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven;
cool completely on wire racks
Pecan-Peach Cobbler
Ingredients
• 12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
• 3 cups sugar
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons vanilla
• 2/3 cup butter
• 2 (15-ounce) packages refrigerated piecrusts
• 1/2 cup chopped pecans, toasted
• 1/4 cup sugar
• Vanilla ice cream
How to Make It
Step 1
Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until
sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer
10 minutes or until tender. Remove from heat; add vanilla and butter, stirring
until butter melts.
Step 2
Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly
over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing
pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts,
pecans, and sugar.
Step 3
Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish.
Arrange half of pastry strips in a lattice design over top of peach mixture
Step 4
Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining
peach mixture over baked pastry. Top with remaining pastry strips in a lattice
design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice
cream.
Step 5
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar
to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as
directed.
Step 6
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1
month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at
250° for 45 minutes.
Active Time
20 Mins
Total Time
4 Hours 20 Mins
Yield
Serves 8 (serving size: 1 slice)
Ingredients
• 1 (14.1-oz.) pkg. refrigerated piecrusts
• 6 cups quartered fresh strawberries
• 3 tablespoons cornstarch
• 1 tablespoon uncooked quick-cooking tapioca
• 1 tablespoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
• 2 tablespoons salted butter, cut into small cubes
• 1 large egg
• 1 tablespoon water
• 2 tablespoons demerara sugar
How to Make It
Step 1
Preheat oven to 425°F. Unroll 1 piecrust, and fit into a 9-inch pie plate. Stir to-
gether strawberries, sugar, cornstarch, tapioca, lime zest, lime juice, and vanilla
in a large bowl. Spoon mixture into prepared pie plate; top evenly with butter
cubes.
Step 2
Roll out remaining piecrust onto a lightly floured surface. Cut into 1 1/4-inch-
wide strips; place on top of pie in a lattice pattern. Whisk together egg and wa-
ter in a small bowl; brush lattice and edges of pie with egg mixture. Sprinkle
evenly with demerara sugar. Place pie on a baking sheet lined with aluminum
foil.
Step 3
Bake in preheated oven until edges are golden brown, 15 to 20 minutes. Reduce
oven temperature to 375°F; cover edges of pie with aluminum foil. Bake until
pie is bubbling and crust is golden brown, 45 to 50 minutes. Transfer to a
wire rack, and cool completely, about 3 hours.
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 12 (serving size: 1 piece)
Ingredients
• 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
• 1 large egg
• 1 1/2 cups plus 1 Tbsp. heavy cream, divided
• 1/2 cup granulated sugar, divided
• 1 1/2 cups sliced strawberries (from 1 pt. berries)
• 1 1/2 cups sliced ripe peaches (from 2 peaches)
• 1 1/2 cups sliced ripe red plums (from 2 plums)
• 1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lem-
on)
• 8 ounces marzipan (almond paste), broken into 1/2-in. pieces
• 4 ounces mascarpone cheese, slightly softened
• 1 tablespoon chopped fresh mint leaves
• 2 tablespoons honey
How to Make It
Step 1
Preheat oven to 400°F. Lightly spray a jelly roll pan with cooking spray. Place
thawed sheets of puff pastry on a lightly floured surface side by side, allow-
ing short sides to overlap just a bit, and press overlap with fingertips to adhere
them. Using a rolling pin, roll combined sheets to a 18- x 13-inch rectangle.
Carefully transfer dough to prepared jelly roll pan, and fit into pan, lightly
pressing dough up sides of pan. Use a fork to prick holes in dough all over bot-
tom of pan, but not on sides.
Step 2
Whisk together egg and 1 tablespoon of the heavy cream in a small bowl.
Lightly brush egg mixture over dough, and sprinkle evenly with 1 tablespoon
of the granulated sugar. Bake in preheated oven until lightly golden brown,
10 to 12 minutes. Remove from oven, and allow to cool slightly.
Step 3
Meanwhile, slice berries, peaches, and plums; place each in a separate
bowl. Add 1 tablespoon of lemon juice and 1 teaspoon of sugar to each of
the 3 bowls of fruit; toss to coat. Let stand at least 5 minutes.
Step 4
Combine marzipan, mascarpone cheese, vanilla extract, and 1/4 cup of the
sugar in a food processor. Process until smooth, scraping down sides as
needed.
Step 5
Beat together remaining 1 1/2 cups heavy cream and 2 tablespoons sugar
with an electric mixer on high speed until stiff peaks form, about 3 minutes.
Gently fold mascarpone mixture into whipped cream until combined.
Prep Time
15 Mins
Cook Time
30 Mins
Cool Time
30 Mins
Yield
Makes 1 (8-inch) cak
Ingredients
• 2 large eggs
• 1 cup buttermilk
• 1 (1-ounce) bottle red food coloring
• 1 teaspoon vinegar
• 2 1/2 cups cake flour or all-purpose flour
• 1 tablespoon cocoa powder
• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 3 pints fresh strawberries, halved
• 2 cups fresh blueberries
How to Make It
Step 1
Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in
eggs. Stir in buttermilk and next 3 ingredients.
Step 2
Combine flour and next 3 ingredients in a medium bowl. Add flour mixture
to butter mixture, stirring until well blended. Pour batter into 2 greased and
floured 8-inch round cake pans.
Step 3
Bake 30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans, and cool completely on a wire rack. Cut each cake layer
in half horizontally to make 4 layers.
Step 4
Beat whipping cream and powdered sugar until soft peaks form. Spread
one-fourth whipped cream mixture over 1 cake layer; top evenly with one-
fourth berries. Repeat with remaining cake layers, whipping cream mixture,
and berries.
Active Time
20 Mins
Total Time
4 Hours 20 Mins
Yield
Ingredients
• 1/2 (14.1-oz.) pkg. refrigerated piecrusts
• 1/4 cup uncooked quick-cooking tapioca
• 1/2 teaspoon dried culinary lavender
• 1 1/4 cups light brown sugar, divided
• 6 cups fresh blueberries (from 3 pints)
• 1/4 cup blueberry preserves
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 cup slivered almonds
• 3 tablespoons all-purpose flour
• 3 tablespoons melted unsalted butter
How to Make It
Step 1
Preheat oven to 400°F. Unroll piecrust, and place in a 9-inch pie plate; flute
edges.
Step 2
Process tapioca, lavender, salt, and 1/2 cup of the brown sugar in a food pro-
cessor until thoroughly combined and finely ground, about 1 minute.
Step 3
Toss together blueberries and brown sugar mixture in a large bowl. Gently stir
in blueberry preserves and lemon juice until thoroughly combined. Spoon mix-
ture into prepared pie plate. Stir together almonds, flour, and remaining 3/4 cup
brown sugar in a medium bowl; stir in melted butter until thoroughly combined.
Sprinkle almond mixture over blueberry mixture.
Step 4
Bake in preheated oven 15 minutes. Cover pie with aluminum foil, and bake
until top is golden brown and pie is bubbling, 40 to 45 minutes. Transfer to
a wire rack, and cool completely, about 3 hours.
Total Time
20 Mins
Yield
Serves 4
Ingredients
• 2 large red plums, sliced
• 2 tablespoons pomegranate molasses
• 2 tablespoons brandy
• 1/2 teaspoon sugar
• 4 1-in.-thick slices toasted pound cake, storebought or homemade
• About 1/4 cup whipped cream
• 2 tablespoons toasted sliced almonds
How to Make It
Step 1
Mix plums with pomegranate molasses, brandy, and sugar. Let steep until juicy
and flavorful, at least 10 minutes.
Step 2
Meanwhile, grill pound-cake slices over medium heat on both sides until grill
marks appear, about 5 minutes.
Step 3
Spoon plums onto cake slices, dividing evenly, and top with whipped cream
and almonds.
All-Star Berry Tart
Ingredients
• 1 homemade or store-bought pie crust (not in pan)
• Pastry cream:
• 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 2 cups milk
• 2 large egg yolks
• 3 tablespoons unsalted butter, softened
• Topping:
• 1 cup apricot jam
• 1 tablespoon lemon juice
• 2 pints fresh blueberries
• 2 pints fresh raspberries
How to Make It
Step 1
Follow package instructions to fit crust into a 9-inch tart pan with removable
bottom, and bake until light golden.
Step 2
Make pastry cream: Mix flour, cornstarch and sugar in a bowl. Add 1/3 cup
milk; beat until smooth. Whisk in yolks. In a pan, bring remaining milk to a
simmer. Whisking constantly, pour hot milk into yolk mixture. Pour back into
pan and bring to a boil, stirring. Boil for 2 minutes, whisking. Remove from
heat; beat in butter and vanilla. Pour into a bowl; press plastic wrap directly
onto surface of pastry cream. Chill 1 hour.
Step 3
Finish tart: Stir jam, lemon juice and 2 Tbsp. water in a pan over low heat until
jam melts; strain. Remove crust from tart pan; brush with jam glaze. Spread
pastry cream evenly. Arrange raspberries in center, forming a star. Fill in re-
maining surface with blueberries. Brush tart with remaining glaze.
Berry Tartlets
Total Time
1 Hour 30 Mins
Yield
Makes 10 larger tartlets or 20-24 mini tartlets
Ingredients
• GRAHAM DOUGH
• 2/3 cup whole-wheat flour
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt or table salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1/4 cup heavy cream
• 1 tablespoon honey
• 1 tablespoon unsulphured molasses
• VANILLA PASTRY CREAM
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 vanilla bean, split lengthwise and seeds scraped out and re-
served
• 1/2 cup sugar
• 1/2 teaspoon fine sea salt or table salt
• ASSEMBLY
• 1 cup heavy cream
• 1 cup quartered strawberries
• 1 cup halved blackberries
How to Make It
Step 1
Make dough: Combine flours, cinnamon, sugar, and salt in bowl of a stand-
ing mixer. Add butter. Using the paddle attachment, mix on low speed un-
til butter is smaller than pea-size but not totally crumbly. Whisk egg yolk
and cream in a small bowl and add to flour mixture. Blend until dough just
comes together and is smooth. Do not overmix--otherwise it will be tough.
Step 2
Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2
hours and up to 4 days.
Step 3
Make pastry cream: Heat milk and cream in a medium saucepan over
medium-low heat until it begins to simmer. Stir in vanilla bean and seeds
and let sit off the heat, covered, 30 minutes to develop flavor.
Step 4
Rewarm milk mixture over medium-high heat until almost simmering.
Meanwhile, mix yolks and sugar in a medium bowl. Whisk in cornstarch
and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time.
Pour mixture back into pan and cook, whisking constantly, until as thick as
pudding, about 4 minutes. Pour pastry cream through a strainer into a clean
bowl (discard vanilla pod).
Step 5
Lay a piece of plastic wrap against surface of pastry cream to prevent a skin
from forming. Chill until cold, at least 3 hours and up to 4 days.
Step 6
Meanwhile, form and bake tart shells: Set 10 mini brioche molds (for larger
tartlets) or 20 to 24 tartlet pans (for mini tartlets) on a work surface about
1 inch apart. Roll dough out on a lightly floured surface until about 1/2-in.
thick. Roll dough onto rolling pin, and then unroll over pans (it may not
totally cover all the pans). Press dough into each pan, letting edge of pan
cut the dough to fit. Press dough flush against bottom and sides of pan. Use
your thumb or side of finger to cut and trim dough flush with pan's edge. If
you have any cracks or holes, patch with extra dough from the edges. Trans-
fer filled pans to a rimmed baking sheet.
Vegan Coconut Cream Tart with White Peaches and
Blueberries
Ingredients
For the Crust
• 1 1/2 cups dates, pitted
• 1/3 cup raw pumpkin seeds
• 1/3 cup raw pistachios
For the Filling and Garnish
• 2 14-ounce cans of coconut cream, refrigerated overnight
• 1/2 vanilla pod, seeds scraped
• Tapioca flour (if needed)
• 2 cups cups sliced white peaches
How to Make It
Step 1
Step 2
Combine, dates and next 6 ingredients (through coconut oil) in the bowl of a
food processor; process until all ingredients come together, adding water 1 ta-
blespoon at a time as needed to form a sticky ball. Transfer to the tart pan;
using lightly moistened hands, press the mixture evenly along the bottom and
up the sides of the pan to form the crust. Refrigerate until ready to fill.
Step 3
To prepare the filling, place the metal bowl of a stand mixer and whisk at-
tachment in the refrigerator to chill for at least 30 minutes.
Step 4
Separate the solid coconut cream from the liquid in each can of coconut
cream; discard liquid or save for another use. Place the solid coconut cream
in the chilled bowl of a stand mixer fitted with the chilled whisk attachment.
Whip the coconut cream, starting at medium speed and gradually moving
to high, 6-8 minutes. Stir in the scraped vanilla seeds. If mixture starts to
separate, add tapioca flour, 1 tablespoon at a time, until it comes together.
Spread filling into prepared crust and chill at least 30 minutes or until set.
Garnish with white peaches and blueberries.
Easy Berry Tart
Ingredients
• 1/2 cup sliced almonds, toasted, divided
• 50 vanilla wafer cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 1 (3.4-oz.) pkg. vanilla flavored instant pudding
• 1 cup cold milk
• 1 cup frozen whipped topping, thawed
• 1 cup mixed fresh berries (blueberries, raspberries, blackberries,
halved strawberries)
How to Make It
Step 1
Reserve 1 tablespoon sliced almonds. Finely chop remaining almonds; com-
bine with wafer crumbs and butter in a medium bowl, tossing to coat. Press
the mixture evenly onto the bottom and up the sides of a 9-inch tart pan or pie
plate.
Step 2
Whisk pudding mix and milk for about 2 minutes. Gently stir in whipped top-
ping with a rubber spatula. Pour mixture into the crust.
Step 3
Refrigerate 3 hours or until firm. Top with berries and remaining 1 table-
spoon almonds just before serving.
Hands-on Time
25 Mins
Total Time
3 Hours 11 Mins
Yield
Yields 48 sandwich cookies (serving size: 1 sandwich cookie)
Ingredients
• COOKIES:
• 3/4 cup sugar
• 2/3 cup unsweetened dark cocoa powder
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
• 1 large egg white
• FILLING:
• 1/3 cup vegetable shortening, at room temperature
• 5 1/2 tablespoons unsalted butter, at room temperature
• 1 2/3 cups confectioners' sugar
How to Make It
Step 1
Make cookies: In a large bowl, using an electric mixer on low speed, beat to-
gether flour, sugar, cocoa powder, baking soda, salt and butter until crumbly.
Add egg white and 1 Tbsp. water; beat until blended.
Step 2
Divide dough in half. Roll each piece into an 8 1/2-by-1 1/2-inch log. Wrap in
plastic wrap; chill for 2 hours.
Step 3
Line 2 baking sheets with parchment. Place racks in upper and lower thirds of
oven and preheat to 350°F. Cut each log into 48 slices (about 1/8 inch thick).
Place on lined sheets, about 2 inches apart.
Step 4
Bake until cookies are set, 10 to 12 minutes, rotating sheets once. Let cook-
ies cool on sheets on wire racks for 2 minutes, then transfer to wire racks to
cool completely.
Step 5
Make filling: In a medium bowl, using an electric mixer on medium speed,
beat together shortening and butter until smooth. Gradually add sugar, beat-
ing on low speed until blended. Beat in vanilla.
Step 6
Spread 1 1/2 tsp. filling onto flat side of 48 cookies; top with remaining 48
cookies, flat side down.
Prep Time
30 Mins
Stand Time
30 Mins
Bake Time
1 Hour 20 Mins
Cool Time
1 Hour 30 Mins
Yield
Makes 8 servings
Ingredients
• 2 1/4 pounds Granny Smith apples
• 2 1/4 pounds Braeburn apples
• 2 tablespoons apple jelly
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
• Cornmeal Crust Dough
• Wax paper
• 3 tablespoons sugar
• 1 tablespoon butter, cut into pieces
• 1 teaspoon sugar
• Brandy-Caramel Sauce
How to Make It
Step 1
Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges.
Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes,
gently stirring occasionally.
Step 2
Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper;
sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll
dough to about 1/8-inch thickness (about 11 inches wide).
Step 3
Remove and discard top sheet of wax paper. Starting at 1 edge of dough,
wrap dough around rolling pin, separating dough from bottom sheet of wax
paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over
a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough
into pie plate.
Step 4
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing
tightly and mounding in center. Pour remaining juices in bowl over apples.
Sprinkle apples with 3 Tbsp. sugar; dot with butter.
Step 5
Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling
dough to about 1/8-inch thickness (13 inches wide). Remove and discard
wax paper, and place dough over filling; fold edges under, sealing to bottom
crust, and crimp. Brush top of pie, excluding fluted edges, lightly with re-
served 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a
jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
Step 6
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature
to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover
loosely with aluminum foil to prevent excessive browning, and bake 30
more minutes or until juices are thick and bubbly, crust is golden brown,
and apples are tender when pierced with a long wooden pick through slits
in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve
with Brandy-Caramel Sauce.
Berry Cream Tart
Prep Time
15 Mins
Cook Time
12 Mins
Cool Time
30 Mins
Chill Time
2 Hours
Yield
Makes 6 servings
Ingredients
• 1 refrigerated piecrust (from a 14.1-ounce package)
• 1/3 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup brown sugar
• 1/4 cup heavy whipping cream
• 1/2 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• Garnish: cantaloupe ribbons (cut from 1 melon wedge with veget-
able peeler)
How to Make It
Step 1
Bake pie crust in a 4- x 14-inch tart pan according to package directions until
golden; cool completely on wire rack.
Step 2
Beat sour cream and next 5 ingredients in a large bowl. Spread mixture evenly
into cooled pastry shell. Arrange berries on top. Garnish, if desired. Chill 2
hours for easiest slicing.
Hasselback Apples
Hands-on Time
15 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 apple half and about 1/3 cup ice cream)
Ingredients
• 2 large firm apples, peeled, cored, and halved vertically
• Cooking spray
• 4 tablespoons brown sugar, divided
• 2 1/2 tablespoons butter, melted and divided
• 3/4 teaspoon ground cinnamon, divided
• 2 tablespoons old-fashioned rolled oats
• 1 teaspoon all-purpose flour
• 1 1/2 cups low-fat vanilla ice cream
How to Make It
Step 1
Step 2
Starting at the outermost edges, cut most (but not all) of the way through each
apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch
square glass or ceramic baking dish coated with cooking spray. Combine 1 ta-
blespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture
evenly over apple.
Step 3
Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for
10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
Step 4
Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter,
remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Carefully fan open
apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10
minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve
with ice cream.
Hands-on Time
25 Mins
Total Time
6 Hours 45 Mins
Yield
Makes about 1 qt.
Ingredients
• 2 cups coarsely chopped blueberries
• 2 tablespoons water
• 1 (14-oz.) can sweetened condensed milk
• 1 (5-oz.) can evaporated milk
• 1/8 teaspoon table salt
• 2 teaspoons lemon zest
How to Make It
Step 1
Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over
medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool
30 minutes; cover and chill 2 to 3 hours.
Step 2
Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.
Step 3
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker,
and freeze according to manufacturer's instructions. (Instructions and times will
vary.)
Step 4
Remove container with ice cream from ice-cream maker, and freeze 30
minutes.
Step 5
Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blue-
berry mixture. Transfer mixture to an airtight container or a loaf pan
covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 4 (serving size: about 1/3 cup fruit and 1/3 cup topping)
Ingredients
• 1 plum, diced
• 1 nectarine, diced
• 3 tablespoons sugar, divided
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/3 cup heavy whipping cream
• 1/4 teaspoon almond extract
• 1/2 cup coarsely crushed vanilla meringue cookies
How to Make It
Step 1
Combine plum, nectarine, and 1 tablespoon sugar in a medium bowl; toss well.
Place remaining 2 tablespoons sugar, yogurt, cream, and almond extract in a
medium bowl; beat with a mixer at medium-high speed until soft peaks form.
Step 2
Divide fruit mixture among 4 bowls. Top with yogurt mixture. Sprinkle with
cookie crumbs
Tahini-Blueberry Sheet Cake With Strawberry
Buttercream
Active Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Ingredients
CAKE
• 2 cups granulated sugar
• 1 teaspoon table salt
• 2 1/2 cups (about 10 5/8 oz.) all-purpose flour, plus 1 Tbsp., di-
vided
• 1 cup whole buttermilk
• 1 cup tahini (sesame paste)
• 3/4 cup water
• 1/2 cup (4 oz.) unsalted butter, melted
• 2 large eggs
• 1 1/2 cups fresh blueberries
STRAWBERRY BUTTERCREAM
• 1 cup (8 oz.) unsalted butter, softened
• 6 cups powdered sugar
• 3 tablespoons whole milk, divided
• 1/3 cup chopped fresh strawberries
How to Make It
Step 1
Prepare the Cake: Preheat oven to 350°F. Grease and flour a 13- x 9-inch
cake pan, and line bottom with parchment paper; lightly grease parchment
paper.
Step 2
Whisk together sugar, baking powder, baking soda, salt, cardamom, and 2
1/2 cups of the flour in a large bowl. Whisk together buttermilk, tahini, wa-
ter, butter, vanilla, and eggs in a medium bowl. Whisk buttermilk mixture
into flour mixture until thoroughly combined. Toss blueberries with remain-
ing 1 tablespoon flour; gently fold coated blueberries into batter.
Step 3
Spoon batter into prepared pan. Bake in preheated oven until a wooden pick
inserted in center comes out clean, 40 to 45 minutes. Cool in pan on wire
rack for 20 minutes. Invert on wire rack and cool completely, about 1 hour.
Step 4
Prepare the Strawberry Buttercream: Beat butter with a heavy-duty stand
mixer on medium speed until creamy. Gradually add powdered sugar,
vanilla extract, salt, and 2 tablespoons of the milk, beating until blended.
Gently fold in chopped strawberries. Stir in remaining 1 tablespoon milk,
1 teaspoon at a time, until desired consistency is reached. Frost cake with
Strawberry Buttercream
Caramel Apple Cake
Hands-on Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Ingredients
• CAKE
• 1 1/3 cups firmly packed light brown sugar
• 3 large eggs
• 1 teaspoon table salt
• 1 teaspoon ground cinnamon
• 3/4 cup buttermilk
• Shortening
• APPLES
• 2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each)
• 1 teaspoon cornstarch
• Pinch of table salt
• 2 tablespoons butter
• ADDITIONAL INGREDIENT
How to Make It
Step 1
Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed
with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition; stir in vanilla.
Step 2
Whisk together flour and next 4 ingredients in a medium bowl. Add flour
mixture to sugar mixture alternately with buttermilk, beginning and ending
with flour mixture. Beat just until blended after each addition. Spread batter
in a greased (with shortening) and floured 9- x 2-inch round cake pan.
Step 3
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes
out clean, shielding with aluminum foil after 35 to 40 minutes to prevent
excessive browning, if necessary. Cool in pan on a wire rack 10 minutes.
Remove from pan, and cool completely (about 1 hour).
Step 4
Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss
together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp.
butter in a large skillet over medium-high heat; add apple mixture, and sauté
5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30
minutes).
Step 5
Arrange sautéed apples over cooled cake, and drizzle with desired amount
of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.
Ingredients
• SHORTCRUST PASTRY
• 1/4 teaspoon grated lemon zest
• 1/2 cup unsalted butter, cubed
• PASTRY CREAM
• Large pinch of kosher salt
• 1/2 cup plus 1 tbsp. sugar
• 2 large eggs
• 1 tablespoon kirsch
• 2 tablespoons unsalted butter, at room temperature
• 2 cups medium-size strawberries, hulled
• 1 cup strawberry jam, strained
How to Make It
Step 1
Make pastry: In a bowl, whisk together flour, sugar, salt, and lemon zest. Sc-
atter butter over flour mixture and, using your fingers, work it into flour until
mixture is the consistency of coarse cornmeal. In a bowl, stir together 1 tbsp.
water and the vanilla. Drizzle vanilla mixture over flour-butter mixture and stir
with a fork until evenly moistened. Gather dough into a ball, wrap in plastic
wrap, and let rest 30 minutes.
Step 2
Press pastry evenly onto bottom and up sides of a 9-in. round tart pan with a
removable rim. Line tart shell with foil and place in the freezer 30 minutes.
Step 3
Fill tart shell with pie weights or dried beans and bake until light golden
brown, 15 to 20 minutes. Remove pie weights and foil and continue to bake
until tart shell is baked all the way through, about 5 minutes longer. Let cool
completely on a cooling rack.
Step 4
Make pastry cream: In a heavy saucepan, combine milk and salt over
medium-high heat and heat until small bubbles appear along edges of pan.
Meanwhile, in a bowl, whisk together cornstarch and sugar. Add eggs and
whisk until smooth. Slowly drizzle half of milk into egg mixture while
whisking constantly. Pour egg-milk mixture back into saucepan of hot milk,
return pan to medium heat, and continue cooking, whisking constantly, until
custard thickens, about 2 minutes (do not boil). Remove from heat and
pour through a fine-mesh strainer into a bowl. Stir in kirsch and let cool
10 minutes, stirring occasionally. Add butter and stir until combined. Cover
bowl with plastic wrap, pressing wrap directly onto top of pastry cream, and
refrigerate until well chilled, about 2 hours.
Step 5
Spread pastry cream evenly into tart shell. Halve strawberries. Starting at
edge of shell, arrange berries, cut side down, in tight concentric circles, cov-
ering pastry cream nearly completely.
Prep Time
15 Mins
Cook Time
45 Mins
Yield
Serves 8
Ingredients
• Topping:
• 1 cup quick-cooking oats (not instant)
• 1 cup packed dark brown sugar
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• Filling:
• 8 to 10 nectarines (about 3 lb.), sliced 1/4-inch thick
• 2 cups blueberries (thawed if frozen)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
How to Make It
Step 1
Make topping: Mix oats, flour, dark brown sugar and salt in a large bowl. Using
fingertips, a pastry blender or two knives scissor-fashion, cut in butter until
pieces are size of peas and mixture is well combined. Keep refrigerated until
ready to use.
Step 2
Preheat oven to 375°F; butter a 9-by-13-inch baking dish. Make filling: Com-
bine nectarines and blueberries in a large bowl. Add lemon juice, sugar, corn-
starch and cinnamon. Mix well and pour into baking dish.
Step 3
Sprinkle topping mixture evenly over fruit and bake until brown on top and
fruit is bubbling, about 45 minutes. Let cool on a wire rack before serving.
Active Time
20 Mins
Total Time
3 Hours 20 Mins
Yield
Ingredients
• 1 cup old-fashioned rolled oats
• 3 ounces white whole-wheat flour (about 3/4 cup)
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted and cooled to room temperature
• Cooking spray
• 3 pounds peaches, peeled and cut into 1-in. slices
• 3 cups blackberries (about 14 oz.)
How to Make It
Step 1
In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt.
Stir with a whisk. Add melted butter; stir until combined. Set aside 1 cup of
mixture.
Step 2
Coat a 4- to 5-quart slow cooker with cooking spray. Place peaches, blackber-
ries, and remaining oat mixture in slow cooker; stir to combine. Sprinkle peach
mixture evenly with reserved 1 cup oat mixture. Lightly coat top with cooking
spray.
Step 3
Cook on LOW for 3 hours, until fruit is bubbly and top is browned.
Carrot-Zucchini Cake with Coconut-Cream Cheese
Frosting
Hands-on Time
26 Mins
Total Time
1 Hour 44 Mins
Yield
Ingredients
• 9 ounces white whole-wheat flour (about 2 cups)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup dark brown sugar
• 3 large eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 3/4 cup drained canned crushed pineapple in juice
• Cooking spray
• 4 ounces 1/3-less-fat cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup flaked sweetened coconut, toasted
How to Make It
Step 1
Step 2
Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a sep-
arate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar
mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon
batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake
at 350° for 33 minutes or until done. Cool on a wire rack.
Step 3
Combine cream cheese and butter in a bowl; beat with a mixer until smooth.
Add powdered sugar; beat just until smooth. Spread evenly over top of
cake. Sprinkle with coconut flakes. Cut into 16 pieces.
Active Time
45 Mins
Total Time
6 Hours
Yield
Ingredients
• 5 tablespoons cold water, divided
• 5 teaspoons unflavored gelatin, divided
• 5 cups heavy cream, divided
• 1 1/4 cups powdered sugar, divided
• 1 1/4 teaspoons vanilla extract, divided
• 2 cups chocolate chip ice cream
• 2 cups rocky road ice cream
• 2 cups caramel swirl ice cream
• 1 cup raspberry sherbet
• 1 cup orange sherbet
• 1 cup lime sherbet
How to Make It
Step 1
Combine 3 tablespoons of the cold water and 3 teaspoons of the gelatin in
a small microwavable bowl; let stand 5 minutes. Microwave on HIGH until
gelatin melts, 8 to 10 seconds (do not let boil). Stir 1/4 cup of the heavy cream
into gelatin mixture; set aside.
Step 2
Beat together 2 3/4 cups of the heavy cream, 3/4 cup of the powdered sugar,
and 3/4 teaspoon of the vanilla with whip attachment of an electric mixer at
medium-high speed until thickened, about 2 minutes. Gradually add gelatin
mixture, beating on low speed. Increase to high speed, and beat until stiff peaks
form, about 1 minute.
Step 3
Scoop ice creams into 1/2 cup round scoops. Arrange about 12 scoops of as-
sorted flavors in bottom of an angel food cake pan, pressing ice cream scoops
close togeather to avoid gaps. Spread about 2 cups whipped cream over ice
cream. Repeat layers of ice cream and whipped cream until pan is full (you
should have about 3 layers of each). Cover with plastic wrap, and freeze at
least 4 hours or overnight.
Step 4
Place remaining 2 tablespoons cold water and 2 teaspoons gelatin in a small
microwavable bowl; let stand 5 minutes. Microwave on HIGH until gelatin
melts, 8 to 10 seconds (do not let boil). Stir 1/4 cup of the heavy cream in-
to gelatin mixture. Beat together remaining 1 3/4 cup heavy cream, 1/2 cup
powdered sugar, and 1/2 teaspoon vanilla with whip attachment at medium-
high speed until mixture thickens, about 2 minutes. Gradually add gelatin
mixture, beating on low speed. Increase to high speed, and beat until stiff
peaks form, about 1 minute.
Hands-on Time
9 Mins
Total Time
9 Mins
Yield
Serves 4 (serving size: about 1 cup)
Ingredients
• 1 1/4 cups 1% low-fat milk
• 1 cup vanilla low-fat frozen yogurt
• 6 tablespoons Grade B maple syrup
• 1 teaspoon fresh lemon juice
• 14 ounces chopped peeled peaches, frozen
How to Make It
Combine all ingredients in a blender; process until smooth. Divide mixture
among 4 glasses.
Hands-on Time
30 Mins
Total Time
5 Hours 15 Mins
Yield
Serves 8
Ingredients
• 1 cup (4.5 oz.) all-purpose flour
• 1/4 cup chopped pistachios
• 6 tablespoons (3 oz.) salted butter, cubed
• 1 (8-oz.) package cream cheese, softened
• 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
• 1 cup heavy whipping cream, whipped
• 2 cups sliced fresh strawberries
• 1 tablespoon granulated sugar
How to Make It
Step 1
Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini
fluted tart pans with removable rims, and place on a large rimmed baking sheet.
Process the flour, powdered sugar, and pistachios in a food processor until nuts
are finely ground, about 1 minute. Add the cubed butter to processor, and pulse
6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 table-
spoons of the flour mixture on bottom and up sides of each tart pan.
Step 2
Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart
pans to a wire rack, and cool completely (about 30 minutes).
Step 3
Beat the cream cheese with an electric mixer at medium speed until smooth.
Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until
well blended. Gently fold the whipped cream into cream cheese mixture until
incorporated. Spoon about 5 tablespoons of the cream cheese mixture into
each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
Step 4
Toss together the sliced strawberries and 1 tablespoon granulated sugar, and
spoon on tarts just before serving.
Pumpkin-Honey-Beer Bread Pudding with Apple
Brandy-Caramel Sauce
Hands-on Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Ingredients
• 1 (9- x 5-inch) Pumpkin-Honey-Beer Bread loaf, cut into 1/2-inch
cubes
• 4 large eggs
• 1/4 teaspoon pumpkin pie spice
• 2 cups milk
• 1 1/2 cups heavy cream
• 1 tablespoon Demerara sugar (optional)
• Apple Brandy-Caramel Sauce
How to Make It
Step 1
Preheat oven to 400°. Spread bread cubes in a single layer in a lightly greased
(with cooking spray) jelly-roll pan. Bake 12 to 15 minutes or until lightly
toasted. Remove cubes from oven to a wire rack, and cool 15 minutes. Reduce
oven temperature to 350°.
Step 2
Whisk together eggs and next 3 ingredients in a large bowl until well blended.
Whisk in milk and heavy cream until well blended.
Step 3
Gently stir toasted bread cubes into egg mixture until coated. Let stand 20
minutes.
Step 4
Spread bread mixture in a lightly greased (with cooking spray) 11- x 7-inch
baking dish; sprinkle with Demerara sugar, if desired.
Step 5
Bake at 350° for 1 hour to 1 hour and 10 minutes or until set in the center,
shielding with aluminum foil after 45 minutes to prevent excessive brown-
ing if necessary. Cool 15 minutes before serving with Apple Brandy-Cara-
mel Sauce.
Active Time
40 Mins
Total Time
1 Hour 35 Mins
Yield
Ingredients
TOPPING
• 6 tablespoons (3 oz.) unsalted butter
• 3/4 cup light brown sugar
• 12 ounces ripe peeled peach slices (from 4 peaches)
• 1/2 cup fresh blueberries
CAKE
• 1 cup (4 1/4 oz.) all-purpose flour
• 1/3 cup yellow cornmeal
• 1/2 cup (4 oz.) unsalted butter, softened
• 2/3 cup light brown sugar
• 1 large egg
• 2/3 cup sour cream
• Whipped cream or vanilla bean ice cream
How to Make It
Step 1
Preheat oven to 350°F. Prepare the Topping: Place butter in a 9-inch round bak-
ing pan, and place in preheated oven until butter is melted, 2 to 3 minutes. Tilt
pan to coat sides with butter. Stir brown sugar into melted butter in bottom of
pan until smooth, spreading it evenly on bottom of pan. Decoratively arrange
peaches and blueberries on brown sugar mixture.
Step 2
Prepare the Cake: Whisk together flour, cornmeal, baking powder, baking
soda, and salt in a medium bowl. Set aside.
Step 3
Beat together butter and brown sugar in bowl of an electric stand mixer fit-
ted with a paddle attachment on medium speed until light and fluffy, about
3 minutes, scraping down sides of bowl as needed. Add egg and vanilla,
beating until fully incorporated, about 1 minute. Add flour mixture and sour
cream; beat on low until just moistened. Stir by hand until fully incorpor-
ated.
Step 4
Dollop cake mixture over fruit, and spread evenly to sides of pan. Bake in
preheated oven until a skewer inserted in center comes out clean, about 40
minutes. Let cool in pan 10 minutes; invert onto a large cake plate. Let cool
5 minutes before slicing; serve with whipped cream or ice cream
Ingredients
• Chocolate cake:
• Cooking spray
• 1 3/4 cups flour
• 1 1/2 cups granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 1/2 sticks (6 oz.) unsalted butter, softened
• 1 1/2 cups buttermilk
• 2 eggs
• Cream-cheese frosting:
• 2 (8 oz.) packages cream cheese, softened
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 1/2 cups confectioners' sugar, sifted
• 2 teaspoons fresh lemon juice
• 1/2 pint blueberries
• 1 1/2 pints raspberries
How to Make It
Step 1
Preheat oven to 350°F. Line length of 13-by-9-inch cake pan with parchment
paper, leaving a 4-inch overhang. Lay another sheet across width of pan and up
sides (without overhang). Spray paper evenly with cooking spray.
Step 2
Make cake: Whisk together flour, granulated sugar, cocoa powder, baking soda,
baking powder and salt in a large bowl. Using an electric mixer, beat in butter
on low speed until mixture is crumbly. Add buttermilk, eggs and vanilla. In-
crease speed to medium and beat, scraping down inside of bowl, until
smooth, 2 to 3 minutes. Transfer to baking pan.
Step 3
Bake cake until a cake tester inserted in center comes out clean, about 30
minutes. Cool in pan on a rack for 10 minutes. Holding overhanging pieces
of paper, pull cake from pan and let cool completely on rack. Invert platter
on cake and flip over to invert cake. Carefully peel off paper and discard.
Step 4
Make frosting: Using an electric mixer, beat cream cheese and butter on
medium speed until light. Gradually beat in confectioners' sugar until fluffy.
Beat in lemon juice. Refrigerate frosting for about 10 minutes if it's too soft
to spread.
Step 5
Frost sides and top of cake. Arrange blueberries in a rectangle in upper left-
hand corner of cake. Arrange raspberries in 7 rows for stripes. Refrigerate
cake until serving. (Cake may be made up to 3 hours ahead.)
Prep Time
15 Mins
Cook Time
18 Mins
Chill Time
4 Hours
Freeze Time
30 Mins
Yield
Makes 5 cups
Ingredients
• 2 cups heavy whipping cream
• 1 cup sugar, divided
• 1 vanilla bean, split lengthwise
• 6 large egg yolks, well beaten
How to Make It
Step 1
Combine first 3 ingredients and 3/4 cup sugar in a large heavy saucepan over
medium heat. Scrape vanilla bean seeds into mixture; add bean pod. Cook, stir-
ring constantly, 7 minutes or until sugar dissolves. (Do not boil.) Remove from
heat, and let stand 15 minutes.
Step 2
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Gradually
whisk in 1 cup warm cream mixture. Add egg mixture back to remaining cream
mixture. Cook over medium heat, stirring constantly, 11 minutes or until mix-
ture thickens and coats a spoon, and thermometer registers 160°. Pour mixture
through a wire-mesh strainer into a metal bowl, discarding vanilla pod.
Step 3
Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let
stand, stirring occasionally, 20 minutes. Cover and chill 4 hours.
Step 4
Pour mixture into freezer container of an electric ice-cream maker, and
freeze according to manufacturer's instructions. (Instructions and times may
vary.) Transfer to a container; cover and freeze until firm.
Hands-on Time
20 Mins
Total Time
5 Hours 20 Mins
Yield
Ingredients
• 30 chocolate wafers
• 5 teaspoons unsalted butter, melted
• 1 large egg white, lightly beaten
• Dash of salt
• Cooking spray
• 1 pound fresh strawberries, divided
• 1/4 cup seedless strawberry jam, divided
• 1 teaspoon fresh lemon juice
• 2/3 cup fat-free sweetened condensed milk
• 4 cups frozen low-fat whipped topping, thawed
How to Make It
Step 1
Step 2
Finely grind wafers in a food processor. Add butter, egg white, and salt; process
until well combined. Gently press mixture into bottom and up sides of a 5-inch
deep-dish pie plate coated with cooking spray. Bake at 350° for 10 minutes.
Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.
Step 3
Slice 1 cup of strawberries; place in large bowl. Add 1 tablespoon strawberry
jam and lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold
in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze
4 hours or up to overnight.
Step 4
Quarter remaining strawberries lengthwise; combine with remaining 3 ta-
blespoons jam. Arrange mixture over pie. Serve immediately
Chewy Brownies
Hands-on Time
10 Mins
total Time
1 Hour 10 Mins
Yield
Makes 12 servings
Ingredients
• 3/4 cup butter
• 1 (4-oz.) bittersweet dark chocolate baking bar (60% cacao),
chopped
• 2 large eggs
How to Make It
Step 1
Preheat oven to 350°. Line bottom and sides of a 15- x 10-inch jelly-roll pan
with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease
foil with cooking spray. Microwave butter and chocolate in a large microwave-
safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring
every 30 seconds. Whisk in sugar. Add eggs, 1 at a time, whisking just until
blended after each addition. Whisk in flour and next 3 ingredients. Pour mix-
ture into prepared pan.
Step 2
comes out with a few moist crumbs. Cool completely on a wire rack. Lift
brownies from pan, using foil as handles. Remove foil; cut into 24 squares.
Prep Time
15 Mins
Cook Time
15 Mins
Yield
Serves 8
Ingredients
• 2 ounces white chocolate, chopped
• 1 pound pizza dough, thawed if frozen
• 1 cup chocolate chips
• 1 cup sliced strawberries
• 1 cup raspberries
• 1 cup drained canned mandarin orange segments
• 1/3 cup sliced almonds, toasted, optional
How to Make It
Step 1
Preheat grill to medium. Lightly mist a rimmed baking sheet with cooking
spray and dust with flour. Place white chocolate in a bowl and set over a small
pan of simmering water (do not let bottom of bowl touch water). Cook, stirring
often, until white chocolate has melted.
Step 2
Press and stretch dough to form a 14- to 15-inch round. Place dough on pre-
pared sheet, place on grill, cover and cook for about 5 minutes, until crust is
puffed and golden. Using tongs, flip dough over and cook for about 3 minutes
longer.
Step 3
Sprinkle dough evenly with chocolate chips, leaving a 1/2-inch border. Cover
grill and cook 2 minutes, until chocolate chips have melted. Using an offset
spatula or butter knife, spread chocolate evenly over dough. Using tongs or
spatula, transfer pizza to a large cutting board.
Step 4
Scatter berries and orange segments over pizza. Sprinkle with almonds, if
desired. Dip a fork into bowl with melted white chocolate and drizzle over
pizza.
Prep Time
27 Mins
Cook Time
23 Mins
Other Time
6 Hours 30 Mins
Yield
Makes 8 servings
Ingredients
• 1 2/3 cups sugar, divided
• 1 2/3 cups heavy cream
• 1 cup whole milk
• 1/4 cup light corn syrup
• 1 vanilla bean, split in half lengthwise
• 1 1/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• Pinch of freshly grated nutmeg
• 1 teaspoon Key lime zest
• 1 1/4 cups fresh Key lime juice
• Garnishes: Key lime slices, sweetened whipped cream
How to Make It
Step 1
Combine 1 cup sugar and next 3 ingredients in a large saucepan. Scrape seeds
from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over
high heat. Immediately remove from heat, and let stand 30 minutes. Remove
and discard vanilla bean.
Step 2
Combine graham cracker crumbs and next 4 ingredients in a medium bowl,
tossing until well blended. Press crumbs into a 9-inch glass or ceramic pie plate
to form an even crust. Bake at 350° for 8 minutes or until firm to the touch;
cool completely, and set aside.
Step 3
Beat egg yolks in a large bowl. Slowly whisk 1 cup warm cream mixture
into egg yolks. Add egg mixture t
o remaining cream mixture, whisking constantly.
Step 4
Cook cream mixture over medium heat, whisking constantly, 5 minutes or
until mixture reaches 160° and coats the back of a spoon. Remove from
heat; pour through a fine wire-mesh strainer into a bowl. Cool custard com-
pletely, stirring occasionally.
Step 5
Combine remaining 2/3 cup sugar and Key lime zest and juice in a bowl,
stirring until sugar dissolves. Stir lime juice mixture into cooled custard.
Transfer custard to an ice cream maker, and process according to manufac-
turer's directions.
Step 6
Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Gar-
nish, if desired.
Hands-on Time
20 Mins
Total Time
1 Hour 50 Mins
Yield
Ingredients
• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white
• 2 tablespoons granulated sugar
• Butter-pecan ice cream
How to Make It
Step 1
Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss
apples with cinnamon and 3/4 cup granulated sugar.
Step 2
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar,
and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove
from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon
apple mixture over piecrust, and top with remaining piecrust. Whisk egg white
until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granu-
lated sugar. Cut 4 or 5 slits in top for steam to escape.
Step 3
Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and
bubbly, shielding with aluminum foil during last 10 minutes to prevent excess-
ive browning, if necessary. Cool on a wire rack 30 minutes before serving.
Serve with butter-pecan ice cream.
Ingredients
• 1 1/2 pounds ripe peaches
• 1 1/2 tablespoons lemon juice
• About 2/3 cup sugar
• 2 cups half-and-half (light cream)
How to Make It
Step 1
Peel peaches if desired (see note above), then pit and slice them. In a food
processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice,
vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest
bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill un-
til cold, about 1 hour.
Step 2
In a bowl, with a potato masher or fork, coarsely mash remaining peaches with
1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and
stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and
add more sugar if desired.
Step 3
Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze accord-
ing to manufacturer's directions until mixture is firm enough to scoop, dasher
is hard to turn, or machine stops.
Step 4
Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let
stand at room temperature 10 to 20 minutes to soften for scooping.
Total Time
1 Hour
Yield
Makes 4 servings
Ingredients
• 1 ripe pineapple
• 1 cup sugar
• 3/4 cup coconut milk
• 1/4 cup unsweetened shredded coconut, toasted
How to Make It
Step 1
Soak skewers in water 30 minutes. Meanwhile, trim ends from pineapple, then
stand it upright and cut off peel. Quarter pineapple lengthwise and cut out core.
Reserve half the pineapple for another use. Cut each remaining quarter into 4
lengthwise slices, then cut each slice in half crosswise to make 16 thin wedges.
Skewer each lengthwise.
Step 2
In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling
to dissolve sugar; boil, swirling occasionally (do not stir), just until golden and
honeylike. Remove from heat and slowly whisk in coconut milk (mixture will
bubble furiously).
Step 3
Heat a grill to high (450° to 550°). Using a pastry brush, coat pineapple pieces
with caramel sauce. Grill just until marks appear, then turn to mark other side,
4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and
serve with remaining caramel sauce for dunking.
Hands-on Time
12 Mins
Total Time
8 Hours 40 Mins
Yield
Serves 8 (serving size: about 1/2 cup ice cream and 1 1/2 tablespoons sauce)
Ingredients
• Ice cream:
• 4 ounces refrigerated pie dough
• Cooking spray
• 1 cup chopped peeled peaches, divided (about 2 medium peaches)
• 1/2 cup fat-free sweetened condensed milk
• 2 tablespoons peach schnapps
• Dash of salt
• 2 cups frozen reduced-fat whipped topping, thawed
• Sauce:
• 1/2 cup sugar
• 2 tablespoons water
• 1 tablespoon light-colored corn syrup
• Dash of salt
• 1/4 cup half-and-half
• 1 tablespoon butter, softened
• 1 tablespoon bourbon
How to Make It
Step 1
Step 2
To prepare ice cream, place pie dough on a baking sheet lined with parchment
paper; lightly coat with cooking spray. Combine 1 tablespoon sugar and cin-
namon in a small bowl. Sprinkle sugar mixture evenly over pie dough. Using
a knife or pizza cutter, score dough at 1-inch intervals. Bake at 425° for 10
minutes or until browned. Cool completely; break into 1/2-inch pieces.
Step 3
Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost
smooth. Add the remaining 1/2 cup peaches and next 4 ingredients (through
dash of salt); stir well. Gently fold in the crumbled piecrust and whipped
topping. Scoop the mixture into a freezer-safe container; cover and freeze
overnight.
Step 4
To prepare sauce, combine 1/2 cup sugar, 2 tablespoons water, corn syrup,
and dash of salt in a small saucepan over medium heat, stirring just until
sugar melts; bring to a boil. Cook 12 minutes or until amber; remove from
heat. Drizzle in half-and-half, stirring constantly with a whisk. Add butter
and bourbon; whisk until smooth.
Ingredients
• 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie
sheets)
• 7 tablespoons sugar, divided
• 2 large egg whites, lightly beaten
• Cooking spray
• 1 1/4 cups fat-free milk
• 2/3 cup reduced-fat crunchy peanut butter
• 1/2 teaspoon vanilla
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 3 tablespoons finely chopped salted, dry-roasted peanuts
• 1/4 cup shaved milk chocolate (about 1 ounce)
How to Make It
Step 1
Step 2
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until
moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated
with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10
minutes. Remove from oven; cool on a wire rack.
Step 3
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-
low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer
mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until
combined. Cover and chill 30 minutes.
Step 4
Place cream cheese in a large bowl, and beat with a mixer at medium
speed until light and fluffy. Add milk mixture, beating on low speed until
combined. Fold in whipped topping; pour mixture into prepared piecrust.
Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts
and shaved chocolate. Transfer pie to refrigerator 30
Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings
Ingredients
• 1/4 cup butter
• 4 large ripe bananas, sliced
• 1 cup granulated sugar, divided
• 2 large eggs
• 2 cups milk
• 4 large eggs, separated
• 48 vanilla wafers
How to Make It
Step 1
Cook first 3 ingredients in a large skillet over medium heat, stirring constantly,
2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thor-
oughly heated. Remove from heat.
Step 2
Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks
in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to
10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble
and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in
vanilla.
Step 3
Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins
or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and
vanilla wafers.
Step 4
Beat 4 egg whites at high speed with an electric mixer until foamy. Add re-
maining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks
form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins.
Place ramekins on a baking sheet.
Step 5
Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on
a wire rack 30 minutes.
The Ultimate S'more
Total Time
25 Mins
Yield
Makes 12
Ingredients
• Vegetable oil
• Homemade Graham Crackers
• 4 bars (3.5 oz. each) dark chocolate with almonds (such as Lindt),
each broken into 3 pieces
• Homemade Marshmallows
How to Make It
Step 1
Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center
1 graham cracker on each oiled doubled sheet, then top with a chocolate piece,
marshmallow, and another cracker. Gently fold foil over s'mores and crimp to
seal.
Step 2
Heat packets on a cooking grate over glowing coals in a campfire or on a grill
over medium heat (about 350°), turning often just until chocolate softens, 2 to
3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.
Step 3
Make ahead: Through step 1, up to 3 days, airtight and chilled.
Hands-on Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Ingredients
• 1 cup firmly packed light brown sugar
• 1 1/2 cups granulated sugar, divided
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 1/4 cups all-purpose flour, divided
• 3 (6-oz.) packages fresh blackberries (about 4 cups)
• 4 cups peeled and sliced fresh firm, ripe peaches
• 3 tablespoons bourbon
• 1 cup roasted glazed pecan pieces
How to Make It
Step 1
Preheat oven to 350°. Beat first 2 ingredients and 1 cup granulated sugar at me-
dium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating
just until blended after each addition. Stir in vanilla.
Step 2
Stir together baking powder, salt, and 3 cups flour; gradually add to butter mix-
ture, beating just until blended. Spread three-fourths of batter in a greased and
floured 13- x 9-inch pan; sprinkle with blackberries.
Step 3
Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium
bowl; add peaches and bourbon, stirring to coat. Spoon mixture over blackber-
ries.
Step 4
Stir pecans into remaining batter; dollop over peach mixture.
Step 5
Bake at 350° for 1 hour or until golden and bubbly. Cool completely on a
wire rack (about 1 hour). Cut into bars.
Zucchini Cake
Ingredients
Zucchini Cake
• 1 1/2 cups (2 ½ sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/3 cup light brown sugar, packed
• 4 large eggs, at room temperature
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 3 cups grated zucchini
Brown Butter-Pecan Frosting
• 3/4 cup (1 1/2 sticks) unsalted butter
• 8 ounces cream cheese, softened
• 1 (16-ounce) box powdered sugar, sifted
• 2/3 cup coarsely chopped, toasted pecans
• Candied pecans, for garnish (optional)
How to Make It
Step 1
To prepare the cake, preheat oven to 350°. Coat a 9x13-inch baking pan with
baking spray; set aside.
Step 2
In a stand mixer fitted with a paddle attachment, beat the butter at medium
speed until pale and fluffy, 4-6 minutes. Gradually beat in the granulated
sugar and brown sugar at medium speed until well incorporated and fluffy,
another 4-5 minutes. With mixer running on medium-low speed, add the
eggs one at a time, beating just until the yellow yolk of each egg disappears
into the batter. Add the vanilla extract with the final egg.
Step 3
Whisk together the flour, cornstarch, baking powder, baking soda, salt, cin-
namon, ginger, and cardamom in a medium mixing bowl. With mixer run-
ning on low speed, gradually add the flour mixture to batter, mixing until
just combined. Fold the zucchini into the batter using a rubber spatula.
Step 4
Pour the batter into prepared pan, smoothing top into an even layer with a
rubber spatula. Bake at 350° for 35 to 40 minutes or until a wooden skew-
er inserted into the center of the cake comes out clean or with only a few
moist crumbs. Transfer the cake to a wire rack and cool completely before
frosting.
Step 5
To prepare the frosting, melt the butter in a large skillet or saucepan over
medium-low heat; cook, stirring often, until the milk solids turn golden
brown and the butter smells nutty. Pour the butter into a large mixing bowl
and transfer to the fridge; chill until the butter solidifies, but is still soft, 20
to 25 minutes.
Step 6
Add the softened cream cheese to the bowl with the butter; beat at medium
speed with an electric mixer until smooth and fluffy. Add the powdered
sugar and salt; beat at low speed until combined. Fold the chopped pecans
into the frosting. Spread the frosting over the completely cooled cake and
sprinkle with candied pecans if desired.
Easy Key Lime Pie
Active Time
10 Mins
Total Time
5 Hours
Yield
Ingredients
• 2 cups graham cracker crumbs
• 1/2 cup (4 oz.) salted butter, melted, plus more for greasing dish
• 1 (14-oz.) can sweetened condensed milk
• 1/2 cup key lime juice
• 1 tablespoon lime zest (from 2 limes)
• 1 (8-oz.) container frozen whipped topping (such as Cool Whip),
divided
• 1 lime, thinly sliced
How to Make It
Step 1
Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter
in a medium bowl to combine. Press crumb mixture firmly into a lightly
greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to
20 minutes. Remove from oven, and let cool completely on a wire rack, about
30 minutes.
Step 2
Stir together milk, lime juice, and lime zest in a large bowl until fully com-
bined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie
crust, and chill at least 4 hours or overnight.
Step 3
Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along
edge of pie. Top with lime slices.
Prep Time
30 Mins
Freeze Time
10 Mins
Chill Time
1 Hour
Yield
48 servings
Ingredients
• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 4 pkg. (4 oz. each) white baking chocolate, melted
How to Make It
Step 1
Mix cream cheese and cookie crumbs until blended.
Step 2
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate;
place in single layer in shallow waxed paper-lined pan.
Step 3
Refrigerate 1 hour or until firm. Keep refrigerated.
Ingredients
POUND CAKE
• 12 ounces unsalted European-style butter, softened
• 2 1/2 cups cups light brown sugar
• 8 ounces Coca-Cola (definitely not Diet Coke and not flat)
• 1 teaspoon vanilla paste
• 2 ounces amber or dark rum
• 1 teaspoon sea salt
• 5 large eggs
GLAZE
• Zest and juice of one large lime
• 2 1/2 cups confectioners’ sugar
How to Make It
Step 1
Preheat oven to 350. Place softened butter and sugar in the bowl of your stand
mixer with a paddle attachment, or in a large bowl with your hand mixer and
beat until light and fluffy, about 3-5 minutes. Add eggs one at a time and beat
until well mixed. Add the cola, vanilla and rum and blend.
Step 2
In a large bowl, whisk the dry ingredients to blend and break up any clumps
and add to the bowl and mix until smooth.
Step 3
Line a large loaf pan with a sheet of parchment paper and spray with cooking
spray, or spray a nonstick Bundt pan with cooking spray, and add your batter,
smoothing the top.
Step 4
Bake for 75-90 minutes, or until the top has risen and cracked a bit and a
skewer in the middle comes out clean.
Step 5
While the cake is baking, mix the zest and juice of one large lime with
2 cups of confectioners’ sugar. Cool in the pan on a rack for 5 minutes.
Then drizzle or spread 2 tablespoons of the glaze over the top, where it will
melt in and help seal the cake, then cool in the pan for another 15 minutes.
Gently remove from the pan and cool completely on a rack. When cooled,
drizzle as much of the glaze over as you like.
Active Time
10 Mins
Total Time
45 Mins
Yield
SERVES 8 (serving size: about 1 cup)
Ingredients
• Cooking spray
• 3 (14 1/2-oz.) cans peach slices in syrup, 1 can drained
• 1/4 teaspoon ground cinnamon, divided
• 1 (15 1/4-oz.) pkg. yellow cake mix
• 1/2 cup (4 oz.) unsalted butter, thinly sliced
• 1/3 cup sliced almonds
How to Make It
Step 1
Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray.
Step 2
Toss together peaches, salt, and 1/8 teaspoon of the cinnamon in a bowl. Trans-
fer mixture to prepared baking dish. Spread cake mix evenly over
peaches; sprinkle with remaining 1/8 teaspoon cinnamon. Arrange butter
evenly over cake mix; sprinkle with almonds.
Step 3
Bake in preheated oven until golden brown and set, 35 to 40 minutes. Serve
warm or at room temperature.
Active time:
30 min.
Total time:
3 hours, 50 min.
Yield
Ingredients
Crust
• 1/2 cup raw shelled pistachios
• 1/2 cup (4 oz.) unsalted butter, softened
• 1 1/4 cups (about 5 3/8 oz.) all-purpose flour
Filling
• 3 large eggs plus 2 large egg yolks
• 1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes)
• 1/2 cup (4 oz.) salted butter, cut into 1/2-in. pieces
Additional Ingredients
• 1 pint fresh raspberries
How to Make It
Step 1
Prepare the Crust: Process pistachios in a mini or regular food processor until
finely ground, about 1 minute. Beat butter and sugar with a stand mixer fit-
ted with a paddle attachment on medium speed until creamy, about 2 minutes.
Add ground pistachios, vanilla, and salt to butter mixture; beat until combined,
about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute.
Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press
dough evenly up sides and around bottom of pan. Chill until firm, about 30
minutes. Meanwhile, preheat oven to 300°F.
Step 2
Remove Crust from fridge; prick all over with a fork. Bake in preheated
oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.
Step 3
While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar,
lime zest, and lime juice in a medium saucepan until smooth. Cook over
medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Re-
move from heat; pour into a medium-size heatproof bowl. Gradually whisk
in butter a few pieces at a time, waitinguntil melted before next addition.
Set aside until ready to use.
Step 4
Pour Filling into prepared Crust. Let cool at room temperature about 30
minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate
top with raspberries; slice and serve.

The Ultimate Dessert Recipes 101 Recipies

Uploaded by

Copyright:

Available Formats

You might also like

The Ultimate Dessert Recipes 101 Recipies

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

The Ultimate Dessert Recipes 101 Recipies

Uploaded by

Copyright:

Available Formats

Table of Contents

© Copyright 2019 - All rights reserved.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in

You might also like