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Monday, December 31, 2012

Happy New Year!

I want to wish everyone a very wonderful, happy, healthy, and safe new year! No matter what time zone in which you celebrate, I hope you are enjoying the evening with the people you love! See you in 2013!

Friday, December 28, 2012

Post Christmas glow

Hi lovely readers! Happy Friday! I've got a few pictures for you from my Christmas festivities! I hope you all had a lovely holiday/relaxing Chinese and a movie day!
Chocolate wafer sandwiches with
peppermint cream cheese filling

Classic Linzer cookies

6 layer chocolate cake with
white chocolate ganache,
dark chocolate ganache,
and chocolate frosting

Monday, December 24, 2012

Christmas time is here! (insert Charlie Brown music here)

Merry Christmas to all of my wonderful readers! Have a happy and safe evening/day tomorrow. I hope Santa brings you lots of presents because I know you've all been good (and busy in the kitchen!)!!

Wednesday, December 19, 2012

Sophisticated Christmas desserts!

Happy Wednesday! I've got a couple of recipes for you today...these are unique, elegant, and beautiful at the end of a delicious Christmas meal. Enjoy!

Italian Trifle with Marsala Syrup
Fabio Trabocchi

Ingredients

PASTRY CREAM

  • 1 quart milk
  • 1 plump vanilla bean, split and seeds scraped
  • 1 3/4 cups sugar
  • 1 dozen large egg yolks
  • 1/4 cup cornstarch
SPONGE CAKE
  • 6 large eggs
  • 3/4 cup sugar
  • Finely grated zest of 1 orange
  • 1/2 cup plus 2 tablespoons cake flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
MARSALA SYRUP
  • 1 cup sweet Marsala
  • 1/3 cup sugar
Whipped cream and fresh berries, for garnish

Directions
  1. In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean.
  2. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight.
  3. Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest.
  4. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack.
  5. In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool.
  6. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight. Top the trifle with the whipped cream and berries and serve.
MAKE AHEAD The trifle can be refrigerated for up to 2 days.

Salted Caramel Pie
Carrie Cusack

Ingredients
  • 1 1/4 cups graham cracker crumbs (about 5 ounces)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar
  • Two 14-ounce cans sweetened condensed milk
  • Fleur de sel
  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
Directions
  1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
  2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.
  3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
  4. In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

Happy baking!

Monday, December 17, 2012

Chocolate for Christmas

Back to the Monday grind...how was your day? Today we're talking cookies, a classic addition to the office holiday party. Seems like everyone is doing December Cookie Month, and as I was perusing Food Network I found a few interesting and chocolatey recipes to share. Enjoy!

Chocolate Cheesecake Candy Cane Bars
Food Network Kitchens

Ingredients
Crust:
  • 20 chocolate wafer cookies
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon finely ground coffee beans
  • 1/4 teaspoon fine salt
Filling:
  • 8 ounces semisweet chocolate, finely chopped
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
Glaze:
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon light or dark corn syrup
  • 2 tablespoons sour cream, at room temperature
  • 1/2 cup crushed candy canes

Directions

For the crust: 
  1. Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil.
  2. Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.
For the filling: 
  1. Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75-percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
  2. Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
  3. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the glaze: 
  1. Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
  2. Cut into small bars or squares. Serve chilled or at room temperature.
  3. Store the bars covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.

Dark Chocolate TrufflesTyler Florence (one of my favs!)


Ingredients

  • 1/2 cup heavy cream
  • 8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder, for dusting
Directions
  1. In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
  2. Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
  3. Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
  4. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
  5. If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.

Sunny's Chocolate Chip Candy Cane CookiesSunny Anderson

Ingredients

  • 1/2 cup (1 stick) salted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup bittersweet chocolate chips, gently chopped
  • 1/4 cup (2 ounces) coarsely crushed red or green candy canes (4 to 5 candy canes)
Directions
  1. Preheat the oven to 350 degrees F.
  2. To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
  3. Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
  4. Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
  5. Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
  6. Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
  7. Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
  8. Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.


Happy baking!

Friday, December 14, 2012

Remembering those we lost

I am so heartbroken by the tragedy in Connecticut today. As a tri-stater and a Kindergarten teacher, it's both frightening and heart-wrenching. I hope you will all keep the families in your thoughts and prayers as they try to deal with what happened.

Wednesday, December 12, 2012

Holiday desserts for the inventive chef

Good evening my bloggies! I've got two new recipes for those of you interested in freshening up the annual holiday party. Enjoy!

Shaker-Style Lemon Bars
Food & Wine, Grace Parisi

Ingredients
Shortbread Dough
  • 1 stick plus 2 tablespoons of unsalted butter
  • 1/2 cup of sugar
  • 1 large egg yolk
  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
FILLING
  • 1 large, firm lemon, scrubbed and halved lengthwise
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
Directions
MAKE THE DOUGH 
  1. In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
MAKE THE FILLING 
  1. Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds. Stir in the lemon juice and sugar. Cover with plastic wrap and refrigerate overnight.
  2. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. Roll the remaining dough into eight 9-inch-long ropes. Transfer to a plate. Refrigerate the crust and ropes until firm, about 10 minutes.
  3. Using an electric mixer, beat the flour, butter and eggs until smooth. Fold in the lemon-sugar mixture.
  4. Preheat the oven to 350°. Spread the filling over the dough and arrange the ropes of dough on top in a crisscross pattern. Bake in the lower third of the oven for 40 to 45 minutes, or until the ropes are golden. Let cool completely.
  5. Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.
MAKE AHEAD The bars can be refrigerated in an airtight container for up to 3 days.

Glittering Lemon Sandwich Cookies
The Gourmet Cookie Book

Ingredients
For Cookies
  • 1 1/3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla
  • White and colored sanding sugars
For Filling
  • 1 cup confectioners' sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light corn syrup
  • 1/2 stick (4 tablespoons) unsalted butter, softened
Directions
Make Cookies:
  1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
  2. Whisk together flour, cornstarch, and salt.
  3. Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
  4. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
  5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
  6. Form and bake more cookies on second baking sheet.
Make Filling and Sandwich Cookies:
  1. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
  2. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

Recipe Notes1. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled.
2. The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days.


Happy baking!

Monday, December 10, 2012

Pictures!

Hello all! Just updating you with a picture today...here are my fabulously delicious Hannukah desserts: no pic of the ricotta ice cream, but here are the sugar cookies and the chocolate-pecan rugelach. Enjoy!

Friday, December 7, 2012

Hannukah preview...

Happy Friday everyone! Tomorrow night starts Hannukah early this year, and I want to give you a little preview of what I'm doing. I'm trying not to go overboard (though I ALWAYS go overboard), so I'm not doing too many desserts. Here are my holiday cookies...even though it's Hannukah, I like to celebrate everyone's holiday season!

Roll-and-Cut Sugar Cookies
Cindy Mushet for Food & Wine, December 2008


Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 3/4 cup seedless raspberry or apricot jam (for jam-filled cookies)
  • Royal Icing, sprinkles, sparkles and dragées, for decorating


Directions
  1. In the bowl of a standing electric mixer fitted with the paddle, mix the flour with the sugar and salt. Add the butter and mix at low speed until the butter is broken up into small pieces, about 2 minutes. Increase the speed to medium and mix until the flour and butter form small clumps, about 1 minute. Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps. Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.
  2. Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper. On a lightly floured surface, working with 1 disk at a time, roll out the dough 1/8 inch thick. Using 3- to 4-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the scraps and cut out more cookies. (Alternatively, cut the dough into 3- to 4-inch shapes and, using a smaller cutter, stamp out the center of half of the cookies.) Refrigerate the cutout cookies until chilled, about 30 minutes.
  3. Bake the cookies for about 13 minutes, until they are lightly golden around the edges; shift the baking sheets from top to bottom and front to back halfway through for even baking. Let the sugar cookies cool on the baking sheets for about 5 minutes, then, using a metal spatula, carefully transfer them to a rack to cool completely, about 20 minutes.
  4. For sandwich cookies, spread a thin layer of raspberry or apricot jam on the solid cookies and top with the corresponding cutout cookies to expose the jam. Otherwise, decorate as desired with the Royal Icing, sprinkles, sparkles and dragées.
MAKE AHEAD The decorated and/or jam-filled cookies can be stored in an airtight container for up to 1 week.


    Happy baking!

    Thursday, December 6, 2012

    8 nights of frying!

    Hannukah is around the corner! Let's talk about what makes this holiday so much fun - frying everything! One Hannukah tradition, and I'll admit it's not one I've done often though I always say I will next year, are doughnuts. Yum yum. Here's a fun recipe for delicious little doughnut holes for a delicious start to the holiday.

    Doughnut Holes with Raspberry Jam
    Ginevra Iverson of Restaurant Eloise in Sonoma County

    Ingredients

    1. STARTER
    • 3/4 teaspoon active dry yeast
    • 1/4 cup plus 1 tablespoon warm water
    • 1/2 cup all-purpose flour
    1. DOUGH
    • 3/4 teaspoon active dry yeast
    • 2 tablespoons milk, warmed
    • 1 cup plus 2 tablespoons flour
    • 1 teaspoon salt
    • 3 large egg yolks
    • 2 tablespoons unsalted butter, melted
    • 3 tablespoons sugar
    1. JAM
    • 1 pint red raspberries (12 ounces)
    • 1 1/2 cups sugar, plus more for coating
    • Vegetable oil, for frying


    Directions

    1. In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.
    2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.
    3. In a saucepan, simmer the raspberries with the 1 1/2 cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.
    4. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.
    5. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.

    Happy baking!

    Tuesday, December 4, 2012

    Holiday season is here!

    Be sure to place your holiday orders soon! Hannukah starts this weekend. Check out www.lizzybeesbakery.com for more details!

    Friday, November 30, 2012

    Hannukah classic

    Happy Friday everyone! What a looooooong week! Today we're talking Hannukah (or Hanukkah, Channukah, Chanukkah...you get the idea) recipes. I want to start you off with a yummy recipe for rugelach, a holiday fav. Rugelach seems like an overly ambitious recipe, but if you work slowly, follow the directions, and measure accurately, it'll be worth the effort!

    Rugelach
    Noah and Rae Bernamoff
    The Mile End Cookbook

    Ingredients

    For the dough:
    • 2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats
    • 4 cups all-purpose flour
    • 1 tablespoon Diamond Crystal kosher salt
    • 1 pound cream cheese, chilled
    • 1/4 cup sour cream

    For the cherry-almond filling:


    • 2 cups dried tart cherries
    • 1 cup sugar
    • 1 cup water
    • Pinch of Diamond Crystal kosher salt
    • 1 teaspoon almond extract
    • 1 1/2 cups blanched and lightly toasted almonds

    For the chocolate-hazelnut filling:


    • 2 cups coarsely chopped bittersweet chocolate
    • 1 cup hazelnuts
    • 1/2 cup (1 stick) unsalted butter
    • 1/4 cup all-purpose f lour
    • 1/2 cup sugar
    • 1 tablespoon Diamond Crystal kosher salt

    For the apricot filling:
    • 2 cups dried apricots
    • 1 cup sugar
    • 1 cup water

    For finishing:
    • Decorative coarse sugar, for sprinkling
    • 1 large egg, beaten, for the egg wash
    Directions

    Make the dough: 
    1. Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
    2. Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
    3. Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.

    Make the cherry-almond filling: 
    1. Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
    2. Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.

    Make the chocolate-hazelnut filling: 
    1. Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.

    Make the apricot filling: 
    1. Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.

    Shape, fill, and bake the rugelach: 
    1. Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
    2. Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
    3. Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
    4. If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
    5. Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
    6. Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.

    Happy baking!

    Wednesday, November 28, 2012

    Pictures are here!

    Hello all! Sorry for the delay...lots of catching up to do after the holiday! I've got new pictures from Thanksgiving to share with you. On our menu, we had:

    Burnt Sugar Ice Cream - Not pictured, but quite delicious. Unfortunately as I was traveling late Wednesday, my ice cream freezer didn't freeze long enough before the final process. We had ice cream soup, but it was still yummy! It was a rich caramel base made with fat free milk.

    Pumpkin Tiramisu - my own recipe, revised from a few years of successful tiramisu-ing. It's custardy, puddingy, rich, and delicious!

    Pumpkin Tiramisu

    Lemon Gingerbread Cake - Guinness and molasses make the flavor in this dense cake burst in your mouth. The fresh lemon drizzle elevates the dish to both sweet and tart.

    Lemon Gingerbread

    Chocolate Coconut Pecan Tart - I think I gave you this recipe from the New York Times this year. It was worth the effort. The tart shell tastes like a chocolate cookie while the filling is sophisticated with the slight hint of bourbon. It was demolished by day 2!




    Friday, November 23, 2012

    Recover from your turkey coma!

    It's Friday! Who's out shopping the sales today? Good luck to you (I'm impressed by your fearlessness!)!!!! Here's a recipe to give you an energy boost, or perhaps just to help you detox from the massive food coma induced by last night's festivities.

    Post-Run Pumpkin Spice Protein Smoothie
    lululemon blog

    Ingredients

    • ½ cup canned pumpkin
    • 1 cup almond milk
    • ½ a banana
    • 1 tbsp of raisins
    • 1 scoop of vanilla protein powder
    • ½ tsp vanilla extract
    • sprinkle nutmeg, cinnamon and ginger
    Directions
    1. Blend it all together and top with flax seeds for an extra health kick!

    Happy baking!

    Thursday, November 22, 2012

    Love, love, love Thanksgiving!

    Hello my faithful, wonderful readers! Today I want to wish you all a Happy Thanksgiving! I am grateful for your receptiveness and your loyalty...thank you for reading and be sure to stay tuned Monday/Wednesday/Friday for more posts! Love to you all!

    Monday, November 19, 2012

    Update your Thanksgiving dessert menu

    Hello everyone! This post is for anyone looking to update the old menu and try something new. Here are a few new recipes for your Thanksgiving dessert menu! Enjoy!

    Cranberry-Glazed Pumpkin Pie
    Deborah Callia, Pie Lab

    Ingredients
    CRUST
    • 8 ounces gingersnaps, crushed (1 1/2 cups)
    • 1/2 cup walnuts
    • 4 tablespoons unsalted butter, melted
    FILLING AND TOPPINGS
    • 1 cup canned pumpkin
    • 1/3 cup light brown sugar
    • 1 tablespoon honey
    • 3/4 teaspoon ground ginger
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon salt
    • Pinch of ground cloves
    • 2 large eggs
    • 3/4 cup heavy cream
    • 1/4 cup fresh orange juice
    • 1/4 cup water
    • 1/2 cup granulated sugar
    • 1 tablespoon all-purpose flour
    • 2 cups fresh or frozen cranberries (8 ounces)
    • 1/2 cup walnuts
    Directions
    1. Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.
    2. In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.
    3. In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.
    MAKE AHEAD The pie can be refrigerated for up to 3 days.


    Salted Caramel Pie
    Carrie Cusack, Simplethings Sandwich & Pie Shop

    Ingredients
    • 1 1/4 cups graham cracker crumbs (about 5 ounces)
    • 4 tablespoons unsalted butter, melted
    • 1/4 cup light brown sugar
    • Two 14-ounce cans sweetened condensed milk
    • Fleur de sel
    • 2 cups heavy cream
    • 2 tablespoons confectioners' sugar
    Directions
    1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
    2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.
    3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
    4. In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
    MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

    Happy baking!

    Wednesday, November 14, 2012

    Twisting up our favorite holiday

    Joy of joys, we have reached hump day and this time next week we will be preparing for Thanksgiving! Who's excited? I know I am! I've looked into some of my favorite newspapers to see what if they've started talking about Thanksgiving. Each paper is taking a different twist on holiday desserts: The New York Times is talking chocolate; The Washington Post is talking White House traditions; and the San Francisco Chronicle is talking apples. Here are a few to try at home:


    White House Sticky Toffee Pudding
    The Washington Post, November, 14,2012

    Ingredients
    For the pudding
    • 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the ramekins
    • 3 cups flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 9 ounces dates, preferably Medjool
    • 1 cup warm water
    • 2 cups packed dark brown sugar
    • 3 large eggs, beaten, at room temperature
    For the sauce
    • 2 1/2 cups heavy whipping cream
    • 2 cups packed light brown sugar
    • 1/3 cup corn syrup
    • 8 tablespoons (1 stick) unsalted butter, cut into chunks
    Directions
    For the pudding: 
    1. Preheat the oven to 350 degrees. Butter eight 8-ounce (1-cup) ramekins.
    2. Sift together the flour, baking powder and baking soda in a medium bowl.
    3. Coarsely chop the dates, discarding the pits. Combine the dates and water in a small saucepan over medium heat. Bring to a boil and cook for 5 minutes, adjusting the heat so the water is boiling slowly. Transfer the dates and water to a food processor and process to form a smooth puree.
    4. Beat the butter and sugar together in the bowl of an electric mixer at medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, beating until well incorporated. Stop to scrape down the sides of the bowl, then reduce the speed to low, add the flour mixture and beat until well incorporated. Add the date puree a little at a time, beating to combine.
    5. Divide the batter evenly among the prepared ramekins. Bake just until a cake tester comes out clean, 25 to 35 minutes; do not overbake. Transfer the puddings to a rack to cool to room temperature.

    For the sauce: 
    1. Combine the cream, sugar and corn syrup in a deep medium saucepan over medium-high heat. Bring the mixture to a rapid boil, then reduce the heat to medium and boil for 10 minutes; if you want a thick sauce, boil for 15 to 20 minutes. Reduce the heat to low and whisk in the butter until it has melted.
    2. Remove the saucepan from the heat, but keep it in a warm place while the puddings are cooling.
    3. Serve the puddings at room temperature and pass the warm sauce on the side.

    Chocolate Souffle Cake with Candied Squash Compote
    Melissa Clark, The New York Times

    Ingredients
    • 1/2 cup maple syrup
    • 2 tablespoons honey
    • 1 cinnamon stick
    • Ground clove, as needed
    • 1 vanilla bean, split lengthwise
    • 1 medium butternut squash (about 1 pound), peeled, seeded and cut into 1/2-inch chunks
    • Unsweetened cocoa powder, for dusting
    • 280 grams bittersweet chocolate, chopped (about 10 ounces)
    • 1/2 cup (1 stick) unsalted butter
    • 1/4 teaspoon fine sea salt
    • 1 teaspoon vanilla extract
    • 5 extra-large eggs, separated
    • 65 grams granulated sugar (about 6 tablespoons)
    • 1 cup crème fraîche
    Directions
    1. In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
    2. Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
    3. In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
    4. In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
    5. Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
    6. Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.

    Apple Cardamom Pound Cake
    Craig Lee for SF Chronicle

    Ingredients
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 3/4 teaspoon ground cardamom or 1/2 teaspoon cinnamon
    • 1/4 teaspoon kosher salt
    • 5 ounces (10 tablespoons) unsalted butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 2 cups Roasted Apples (see recipe below)
    • Apple Syrup
    • 2 tablespoons sugar
    • 2 tablespoons apple juice
    Directions
    1. Preheat the oven to 350°. Butter or grease a 9- by 5-inch loaf pan. Place a piece of parchment paper, cut to fit, on the bottom.
    2. Sift the flour, baking soda, baking powder and cardamom into a bowl. Stir in the salt and set aside.
    3. Beat the butter and sugar until smooth, about 1 minute in an electric mixer on medium speed. Add the eggs, one at a time, mixing well after each addition.
    4. In three additions, alternately add the dry ingredients and the milk to the butter mixture, making sure the batter is combined before the next addition. Stir in 1 1/2 cups of the apple pieces.
    5. Spread the batter into the prepared pan. Sprinkle the remaining 1/2 cup of apples over the top of the batter.
    6. Bake until a skewer inserted in the middle comes out clean, about 65-75 minutes.
    7. During the last 10 minutes the cake is in the oven, stir together the sugar and apple juice in a small pot. Bring to a boil and cook just until the sugar is dissolved. Set aside until the cake has finished baking.
    8. Remove the cake from the oven. Without delay, run a knife around the inside edge of the cake then invert the cake and pan onto a cutting board or rack. Remove the pan and the parchment paper.
    9. Make about 12 holes in the bottom of the cake with a skewer or toothpick while the cake is still warm. With a pastry brush, brush half of the syrup onto the cake. Carefully turn the cake over and make more holes and brush on the remaining syrup. Let cool to room temperature before slicing.

    The pound cake should be stored at room temperature, wrapped well in plastic wrap or aluminum foil. It can be made a day or two ahead.
    Serve with vanilla ice cream, whipped cream, or caramel sauce.


    Happy baking!

    Monday, November 12, 2012

    Make it look pretty!

    It's Monday again! I hope you all survived. I believe I was unable to post on Friday, so I'm sorry about that...I've got a tip today to make up for it! With Thanksgiving coming up, you may be asked/offering to bake the pies. Don't let the little things slip by...don't use a foil pie tin from the supermarket and call it a day. You spend so long creating a delicious dish (hopefully from crust to filling, as I'll post some recipes soon), you want it to look magnificent! Be sure to buy a beautiful pie dish to show off your hard work. Williams-Sonoma makes a more expensive Emile Henry artisan ruffled dishes, while you can find glass or stoneware ruffles at Crate and Barrel for less money. (Yes there are a lot of ruffles...if you saw my wedding dress, you would understand my obsession!)

    To decorate the top of your pie, be sure to get some fall cookie cutters so you can cut a little of the extra pie crust dough and bake it on top!

    Happy baking! Check back for pie recipes soon...

    Wednesday, November 7, 2012

    The sweet side of cranberries

    It's Wednesday! How's your week? Have you taken the time to donate to one of the links I posted on Monday? If not, please do. I promise it only takes 5 minutes max, and you're helping people who not only lost their homes, but are now dealing with a horrible snow storm (trust me, it's not pretty out right now!). Thanks for keeping them in your hearts!

    Onto today's post...the beloved Thanksgiving/fall treat - the CRANBERRY! I love these little ruby jewels, deliciously tart yet a sweet addition to any dessert! Today I'm giving you two recipes that include cranberries, balancing both sweet and tart elegantly and adding a sophisticated touch to the end of your meal. Bonus: they're not that difficult. Give 'em a try...enjoy!

    Cranberry and Apple Cake
    Ina Garten, 2010

    Ingredients
    • 12 ounces fresh cranberries, rinsed and picked over for stems
    • 1 Granny Smith apple, peeled, cored, and diced
    • 1/2 cup light brown sugar, lightly packed
    • 1 tablespoon grated orange zest (2 oranges)
    • 1/4 cup freshly squeezed orange juice
    • 1 1/8 teaspoons ground cinnamon, divided
    • 2 extra-large eggs, at room temperature
    • 1 cup plus 1 tablespoon granulated sugar
    • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
    • 1 teaspoon pure vanilla extract
    • 1/4 cup sour cream
    • 1 cup all-purpose flour
    • 1/4 teaspoon kosher salt
    Directions
    1. Preheat the oven to 325 degrees F.
    2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
    4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

    Cranberry-Apple Crumble Pie
    Florence Fabricant, November 19, 1989

    Ingredients
    • Pastry for one crust, nine-inch pie
    • 4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks
    • 2 cups cranberries
    • 3/4 cup oat bran
    • 1 1/3 cups dark brown sugar, packed
    • 1 teaspoon cinnamon
    • 6 tablespoons soft unsalted butter
    • 1/4 cup chopped pecans
    • Whipped cream or vanilla ice cream
    Directions
    1. Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.
    2. Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.
    3. Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.
    4. Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.
    Happy baking!

    Monday, November 5, 2012

    Help victims of Sandy

    Hi everyone! I just want to use this blog to post some links to help people who lost their homes or family due to the tremendous hurricane that hit the tri-state area last week. I was fortunate enough to only lose power for a week, but there are people who lost more. If you can donate anything - food, blankets, cleaning supplies, a monetary donation big or small - it would help people who truly need the help. Here are a few links that I've been told about that you can use to help: 



    https://statenisland.recovers.org/

    http://www.wnyc.org/articles/wnyc-news/2012/oct/30/how-help-hurricane-sandy/

    http://rockcenter.nbcnews.com/_news/2012/11/01/14861838-hurricane-sandy-how-you-can-help?lite

    http://www.redcross.org/hurricane-sandy?scode=RSG00000E017&subcode=paiddonationssearch&gclid=CML2zqWfuLMCFQ-f4AodLm0AXg

    http://www.foodbankmoc.org/

    There's also a Tasting Table event (part of Williams Sonoma) on November 14th, where the proceeds go to Food Bank for NYC: http://tastingtablehurricanerelief.eventbrite.com/#


    Thank you for your help! Keep on baking!


    Thursday, November 1, 2012

    Hold on tight...

    Stuck in darkness (i.e. we're part of the power outages in NJ) until further notice...praying to be back before the 9th!

    Monday, October 29, 2012

    Storm substitutes

    Pumpkin chocolate chip
    and honey oat muffins
    Hello my readers! I hope you're all safe in the storm...I've been baking bread to relieve my storm fears. I thought we should talk about storm substitutes today. Today's tip goes out to all of my readers stuck at home for the next few days. If you are looking to make a recipe and you find that it calls for an ingredient you don't have, there are certain ingredients that you can swap out and it won't effect the science of the recipe. For instance, I made pumpkin muffins the other day, and the recipe called for walnuts and raisins. Since I was also making a healthy muffin, I wanted to do something a little more fun with the pumpkins. I substituted milk chocolate chips for the walnuts and raisins, and instantly elevated the muffin to something sweeter and more fun for breakfast. When it comes to mix-ins, such as nuts, chocolate chips, coconut, raisins, and seeds, they are often interchangeable. They won't necessarily change the process of baking but rather just change the taste. This is a great idea if you have a recipe you love, and want to use it in a variety of ways. Using nuts changes a cookie drastically if the recipe calls for chocolate chips and vice versa. So go ahead and enjoy, experiment, and have fun!

    Happy baking!

    Wednesday, October 24, 2012

    Spiders, chocolate-style

    Hello hump day! How are you doing this evening? Today I thought we'd talk about making chocolatey spider webs as decorative cupcake accents. I'm going to give you two ideas, so get your pen and paper handy:
    The first way to go is by using your double boiler to melt some chocolate and fill a piping bag. Cut a teeny tiny tip off the filled bag to use for piping. On top of your frosting (which works best as a ganache or glaze), draw circles mimicking a bull's eye. Use a toothpick and starting from the inner (smallest) circle, lightly draw a line straight down to the biggest circle. It makes a web-like effect.

    Another option is to draw the web on a piece of parchment using your piping bag full of chocolate. Starting at the point that you want to be your center, draw straight lines out from the center, creating a star-like shape. Starting from close to the point, space out where your circular lines are going to be. Going from line to line, draw small frowns, creating somewhat frowny circles. After you've created your web, refrigerate parchment until hard and place on top of cupcake.

    Good luck and happy baking!

    Monday, October 22, 2012

    From the tree to the tray

    Hello everyone! I hope you had a fabulous Monday! Sorry for the lack of posts on Friday...my schedule suddenly became extremely hectic. At any rate, I think today we should go back to one of my favorite fall fruits, the apple. Today let's take it in a different direction and talk about healthy-ish pastries to the indulgence. Enjoy!

    Healthy Apple-Streusel Muffins
    Fitness Magazine, October 2010

    Ingredients

    • Nonstick cooking spray
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1/3 cup plus 1 tablespoon packed brown sugar
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon apple pie spice
    • 1/4 teaspoon salt
    • 2 eggs
    • 1 cup low-fat buttermilk
    • 2 tablespoons canola oil
    • 3/4 cup shredded apple with skin
    • 2 tablespoons chopped pecans
    • 1 tablespoon ground flax seeds
    • 1 tablespoon butter
    Directions
    1. Preheat the oven to 375 degrees. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
    2. In a medium bowl, lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir until moistened (batter should be lumpy). Fold in apple. Spoon batter into muffin cups, filling each about three-quarters of the way.
    3. In a small bowl, combine pecans, flax seeds, and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
    4. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack 5 minutes; remove from cups.

    Nutrition facts per muffin: 163 calories, 4g protein, 25g carbohydrate, 6g fat (1g saturated), 2g fiber

    Toasts with Ricotta and Warm Balsamic-Caramel Apples
    Published in Food & Wine, April Bloomfield recipe
    Ingredients
    • Six 3/4-inch-thick slices of white bakery bread or pain de mie
    • 4 tablespoons unsalted butter, softened
    • 1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin wedges
    • 3/4 cup sugar
    • 2 tablespoons balsamic vinegar
    • 1/4 cup plus 2 tablespoons water
    • 3/4 cup chilled ricotta cheese
    • 2 tablespoons chopped marcona almonds
    Directions
    1. Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
    2. In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2 to 3 minutes. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
    3. Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.
    MAKE AHEAD The caramelized apples can be refrigerated overnight. Reheat gently, adding a tablespoon of water if necessary.

    Apple Pie Sundaes with Cheddar Crust Shards
    Breanne Varela

    Ingredients
    CHEDDAR SHARDS
    • 3/4 cup all-purpose flour
    • Kosher salt
    • 4 tablespoons cold unsalted butter
    • 1/2 cup shredded sharp cheddar cheese
    • 2 1/2 tablespoons cold water
    • 1/4 teaspoon cider vinegar
    SUNDAE
    • 6 tablespoons unsalted butter
    • 6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
    • 1/4 cup plus 2 tablespoons granulated sugar
    • 1/4 cup plus 2 tablespoons light brown sugar
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon freshly grated nutmeg
    • Kosher salt
    • 2 pints vanilla frozen yogurt
    Directions
    1. Preheat the oven to 350°. In a food processor, combine the flour with 1/4 teaspoon of kosher salt. Coarsely grate the cold butter into the food processor. Pulse until the mixture resembles coarse meal. Add the shredded cheddar cheese and pulse twice. Add the cold water and cider vinegar and pulse just until the dough is evenly moistened. Turn the dough out onto a work surface and knead until it just comes together. Wrap the dough in plastic and refrigerate for at least 20 minutes or until chilled.
    2. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 9-inch square and transfer to the baking sheet. Bake for about 40 minutes, until golden. Let cool.
    3. In a large skillet, melt the butter. Add the apples and toss to coat. Add the granulated sugar, light brown sugar, cinnamon and nutmeg and season lightly with salt. Cook over moderately high heat, stirring frequently, until the apples are tender and translucent, about 15 minutes.
    4. Add 1/2 cup of water to the skillet and bring to a boil. Remove from the heat. Transfer half of the apples to a blender or food processor and puree until smooth. Scrape the puree into a bowl and freeze until it is cold, about 30 minutes.
    5. Soften the frozen yogurt slightly and transfer it to a large bowl. Fold in the cold apple puree and freeze until the frozen yogurt is firm, about 30 minutes.
    6. Scoop the frozen yogurt into 8 bowls and top with the sautéed apples. Break the cheddar crust into large shards and serve with the sundaes.
    MAKE AHEAD The yogurt can be frozen for up to 3 days. The sautéed apples can be refrigerated for 3 days; bring to room temperature before assembling. The cheddar crust can be stored in an airtight container for up to 3 days. Recrisp in a warm oven.


    Happy baking!