Category: DESSERTS

STRAWBERRY COBBLER BARS – SQUARES

STRAWBERRY COBBLER BARS – SQUARES 18-20 pieces adapted from REE

FILLING
3 cups chopped FRESH strawberries
1/4 cup sugar 
1 tablespoon cornstarch 
1 SMALL lime, zested and juiced
1 tablespoon Malibu rum

  • Preheat the oven to 375°.
  • Add the strawberries, sugar, cornstarch, rum, lime zest and lime juice to a mixing bowl.
  • Toss to combine and set aside.

CRUST & CRUMBLE
2 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) salted butter, cubed and chilled, plus more for the pan
1 cup PACKED brown sugar 
1 tablespoon baking powder 
1/2 cup heavy cream 
1/2 cup FINELY chopped walnuts (optional)
2 tablespoons turbinado sugar 

  • In a food processor, combine the flour, butter, brown sugar and baking powder.
  • Pulse until a loose crumb forms; continue to pulse as you add the cream.
  • Grease a 9-X13 baking dish with butter.
  • Spread two-thirds of the flour mixture onto the prepared pan and press flat.
  • Top with the strawberry mixture, spreading it into an even layer.
  • Sprinkle the remaining flour mixture by dollops, followed by the turbinado sugar.
  • Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes.
  • Remove and allow to cool before icing.

ICING
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lime juice 

  • Whisk together the powdered sugar and lime juice until smooth.
  • Cut the cobbler into small squares and drizzle with the icing.
  • Add to a platter and serve.

NOTE: Other flavor do work like cherries, peaches, blueberries and even raisins elieve it or not, but strawberry is the best we’ve tried. If using blueberries be sure to use the small WILD ones. If trying the raisins, substitute 1/2 cup of the fruit for figs and/or chopped walnuts.

FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 1/4 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter

  • Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
  • In a medium saucepan, combine the butter, brown sugar and vanilla extract over low heat until the butter has melted and the sugar has completely dissolved.
  • Add the oats, cinnamon and kosher salt, cooking and stirring constantly for 4-5 minutes.
  • Pour half of the oat mixture into the prepared baking dish.
  • Spread out the mixture evenly, pressing down.
  • In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 30 seconds, stirring in between each increment, until melted and fully combined.
  • Pour MOST of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling.
  • Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
  • Refrigerate AT LEAST 4 hours, but preferably overnight until set.

RUSTIC TOMATO TART

RUSTIC TOMATO TART
1/2 package Pillsbury pie crust or homemade
1 tablespoon avocado oil
2 tablespoons tomato or basil pesto
3/4 cup shredded Havarti cheese
1-2 LARGE heirloom tomatoes, sliced 1/4 inch slices
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1-2 green onions, sliced thin

  • Preheat oven to 400°.
  • Line baking sheet with parchment paper.
  • Roll out pie dough and shape into baking sheet dimensions creating an edge.
  • Brush with oil and pesto of choice.
  • Sprinkle 2/3 of the cheese onto the crust.
  • Arrange tomato slices over the cheese.
  • Season with FRESH ground sea salt and black pepper.
  • Top with remaining cheese.
  • Bake 20-25 minutes until golden brown and crispy.
  • Cool on wire rack for 5 minutes.
  • Garnish and serve.

LEMON DROP CAKE

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

  • Preheat oven to 350°.
  • Spray 3 – 9inch round cake pans with non-stick baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together until creamy.
  • Add eggs and vanilla extract until combined.
  • Add the dry ingredients on low speed JUST until combined.
  • With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
  • Pour batter evenly into cake pans.
  • Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

  • Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
  • Slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.
  • Top with 2nd cake layer and evenly cover the top with another cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
  • Pipe larger dollops of frosting onto the top of the cake. (see notes)
  • Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

  • When you have time, candy some lemons for decorations as an extra treat!
  • You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
  • For a simply iced cake, sheet cake or cup cakes cut this recipe in half.

SAMOA CHEESECAKE

It’s girl scout cookie season or at least it was when I made this cheesecake, not so much when I actually posted it. 😀 I have never seen a girl scout selling cookies here in this area though – not even sure there are any troops. 🙁 I do miss that! Since we can’t buy them, why not make our favorite flavor cookie into a RICH, CREAMY and YUMMY cheesecake? BEST OF BOTH WORLDS!!!!

SAMOA CHEESECAKE
40 chocolate wafer cookies
1/4 cup butter, melted
32 ounces cream cheese, softened at room temperature
1 1/2 cups sugar
5 LARGE eggs
8 ounces FULL fat sour cream
1/4 cup AP flour
1 teaspoon coconut extract
3/4 cup caramel sauce
1/2 cup sweetened flaked coconut
1/4 cup chocolate sauce

  • Preheat oven to 350°.
  • Fill a roasting pan halfway with water and place on lower rack of oven.
  • Use a food processor to crumble the chocolate wafer cookies.
  • Wrap a 9 or 10 inch spring form pan with a double layer of heavy duty foil.
  • Spray the inside of the spring form pan with non-stick cooking spray.
  • Mix together the cookie crumbs and melted butter until well blended.
  • Press crumb mixture into the spring form pan and 1 inch up the side of the pan.
  • Chill 10 minutes.
  • In a large mixing bowl at medium speed cream the cream cheese and sugar until smooth and fluffy.
  • Lower speed to low and add eggs, sour cream, flour and coconut extract for one minute JUST until blended.
  • Pour into chilled spring form pan.
  • Bake on center rack 1 hour and 10 minutes until center jiggles only slightly.
  • Run a knife around the outer edge to loosed the cake.
  • Let cool COMPLETELY on a wire rack.
  • Cover with saran wrap and chill AT LEAST 8 hours or overnight.
  • JUST before serving transfer to a serving plate.
  • Spread the caramel sauce over the top of the cake.
  • Sprinkle with coconut.
  • Drizzle with chocolate sauce.

CRANRASPBERRY APPLE SLAB PIE

This is the BEST recipe for the upcoming fall season. I made it last year for both Thanksgiving AND Christmas!! And I will again this year it was so good 😀

CRANRASPBERRY APPLE SLAB PIE
DOUGH (ingredients for single crust, but you’ll need 2!!)
2 1/2 cups AP flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup COLD butter
1/2 cup COLD crisco stick
1 LARGE egg yolk
1/4 cup COLD vodka**

  • Whisk together the flour, sugar and salt.
  • Grate the butter and shortening into flour mixture.
  • Using a pastry cutter make a crumbly mixture.
  • Whisk egg into vodka.
  • Gradually add egg mixture into flour mixture, tossing with a fork until dough holds together when pressed, adding more cold vodka or cold water as necessary.
  • Shape dough into a disk, wrap with saran and refrigerate for an hour.
  • Repeat the steps above for a second crust.

**NOTE: Vodka while being liquid will also evaporate as it bakes leaving a flakier crust.

FILLING
2 1/4 cups sugar
1/3 cup AP flour
7 Granny Smith apples, cored, peeled and sliced thin (about 8 cups)
3 cups FRESH cranberries
1 tablespoon FRESH orange zest
2 teaspoons FRESH grated nutmeg
2 teaspoons QUALITY cinnamon
6 cups FRESH or frozen raspberries
EGG WASH

  • Roll out 1st disk of dough between 2 sheets of wax paper 13×18 inches.
  • Remove top sheet of wax paper.
  • Turn a 15×10 inch baking sheet upside down on the crust.
  • Using the wax paper lift carefully inverting crust into pan.
  • Remove wax paper and press crust onto bottom and up sides of the pan.
  • Allow to chill while preparing filling.

 

  • In a LARGE saute pan whisk together the flour and sugar.
  • Fold in apples, cranberries, orange zest, nutmeg and cinnamon.
  • Bring to a SLOW boil over medium high heat.
  • Reduce heat and simmer uncovered, stirring occasionally, 10-15 minutes until apples are tender and juices are thickened.
  • Remove from heat and stir in raspberries.
  • Cool mixture.

 

  • Preheat oven to 375°.
  • Add cooled filling to prepared crust.
  • On a floured surface roll out the remaining dough disk into a 1/8 inch rectangle.
  • Cut and decorate as desired into strips or shapes to decorate the top.
  • Brush with egg wash and sprinkle with granulated sugar.
  • Bake 45 minutes on the lowest rack until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

NOTE: You can change up the pie’s top crust with fall themed shapes or braids or basket weave. Sprinkle with granulated sugar to add a crunch and glisten to the crust.

FIG NEWTON CRISP

FIG NEWTON CRISP
1/4 cup PACKED brown sugar
Pinch of salt
1 tablespoon WONDRA flour
1 tablespoon salted butter
1/2 cup dried figs, diced
3 CRISP apples, cored and diced
1 orange, juiced
1 teaspoon cinnamon
1/2 teaspoon FRESH grated nutmeg

  • Preheat oven to 375°.
  • Grease an 8×8 baking dish.
  • In a LARGE skillet melt 1 tablespoon of butter.
  • Add apples, brown sugar, orange juice, figs, cinnamon, nutmeg and a pinch of salt.
  • Saute 3-5 minutes, stirring occasionally, until liquid is reduced.
  • Add Wondra flour cooking and stirring 2-3 minutes more until appleas are tender and everything is well coated.
  • Transfer to prepared baking dish, spreading into an even layer.
  • Let cool 5-10 minutes.

CRUMBLE
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 cup sugar
Pinch of salt
2 tablespoons small chopped walnuts
4 tablespoons salted butter, chilled and small cubed

  • Mix the flour, oats, sugar, salt, walnuts and butter together. Use your hands to work the butter into the dry ingredients until coarse crumbs form.
  • Sprinkle crumble evenly over the fig mixture.
  • Bake 24-28 minutes until topping is browned and filling is bubbly.
  • Let stand 10 minutes before serving.

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

3/4 cup canned plain unseasoned black beans, rinsed and drained
2/3 cup applesauce
3 ounces unsweetened chocolate, FINELY chopped
1/2 cup sugar
1/4 cup QUALITY cocoa powder
1 LARGE egg
2 teaspoon PURE vanilla
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon FINE sea salt
Powdered sugar, garnish (optional)

  • Preheat oven to 350°.
  • Line an 8 inch baking dish with foil, leaving enough hanging over the edge to be used as handles.
  • Spray foil with non-stick cooking spray.
  • Combine beans, applesauce and chopped chocolate in food processor and process until smooth.
  • Add sugar, cocoa powder, egg and vanilla. Process again until well combined.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Add flour mixture to bean mixture processing JUST until combined.
  • Spread batter into prepared pan.
  • Bake 20 minutes or until center is firm and edges are puffy.
  • Cool completely in pan on a wire rack.
  • Lift by foil and cut into squares.
  • Garnish with powdered sugar.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist BUTTER PECAN cake mix
8 tablespoons unsalted butter, melted and cooled slightly
1 LARGE Egg

  • Preheat oven to 350°. 
  • Line the bottom of your 10 inch spring form pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.  
  • In a large mixing bowl combine the cake mix, melted butter and egg until well blended.
  • Press batter into the bottom of your spring form pan.

FILLING 
8 ounces cream cheese, softened to room temperature
15 ounce can pumpkin puree
8 tablespoons UNSALTED butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 LARGE eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe below) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed. 
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency). 
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans. 

NOTE: You can use a 9×13 pan, but, YOU WILL NEED LESS BAKING TIME!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. 
  • Remove from the heat. 
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. 
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. 
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in. 
  • Continue cooking until amber color darkens stirring constantly. 
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling. 
  • Serve warm. 
  • Makes 1 1/2 cups. 

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving. 

STRAWBERRY PINEAPPLE BANANA BREAD 


STRAWBERRY PINEAPPLE BANANA BREAD
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
1 tablespoon QUALITY cinnamon
1/4 cup coconut flavored rum
1/2 cup golden raisins
8 ounces crushed pineapple, drained WELL
1 cup rustic chopped strawberries
2 LARGE, RIPE bananas
1/2 cup crushed walnuts (optional)

1/4 cup sugar

2 1/4 cups AP flour
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

  • Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  • Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
  • Fold in strawberries, pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1-2 snack cakes or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
Juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Frost snack cake.
  • Refrigerate 1 hour to set icing before serving.

RASPBERRY RICOTTA ALMOND CAKE

I took a Ricotta cheese making class several months ago at a local winery, Joseph Jane. It was a wonderful night that culminated in this cake after a tasty lasagna meal. I also discovered my new favorite wine, Pink Panik.

RASPBERRY RICOTTA ALMOND CAKE
1 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3 LARGE eggs
16 ounce container of FULL fat ricotta cheese
1 teaspoon PURE vanilla extract
1 stick butter, melted and cooled
1 1/2 cups raspberries, plus a few for garnish
1/4 cup sliced almonds

  • Preheat oven to 350°.
  • Line a 9 inch spring form pan with parchment paper and spray with non-stick cooking spray.
  • Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
  • Whisk together the eggs, ricotta cheese and vanilla until smooth.
  • Stir egg mixture into the dry mixture.
  • Fold in cooled melted butter until smooth.
  • GENTLY fold in raspberries.
  • Pour batter into prepared pan.
  • Scatter the almonds and remaining berries over the top of the batter.
  • Bake 50 minutes or until golden brown and center is cooked through.
  • Let cool 20 minutes BEFORE unmolding.

Honestly making your own ricotta is easy, but ALSO time consuming and in my opinion not really worth the trouble when there are so many less expensive options. That said, if you really want to give it a try, here’s the recipe. The original recipe came from Career Girl Meets.

You will need some cheesecloth and a candy thermometer for special equipment.

1 gallon WHOLE milk
1 quart buttermilk
1 cup heavy whipping cream
1 teaspoon salt

  • In a LARGE pot stir together the above ingredients.
  • Clip a candy thermometer to the pot. This is a crucial step as you are looking for an exact 195°.
  • Cook over low to medium heat and stir liquid occasionally. You will begin to see the milk separate and the curd form.
  • When the temperature reaches 195°, REMOVE the pot from the heat and let it sit for 35 minutes. DO NOT STIR DURING THIS TIME.
  • Line a colander with three layers of damp cheesecloth.
  • Place colander over a large bowl. This bowl will catch the excess whey as it drains.
  • Pour the cooled curds into the colander.
  • Use a spatula and GENTLY stir the ricotta to drain the whey from the cheese.
  • Wrap the cheese in the cheesecloth and GENTLY squeeze to allow the excess whey to drain.
  • Place the cheese in the refrigerator for several hours.
  • After several hours, unwrap the cheese and discard the cheesecloth.
  • Keep refrigerated.

RECIPE REVIEW
TASTE: Just sweet enough, but not overly sweet.
TEXTURE: Tender crust with a pop of berry here and there and crunchy almonds.
EASE: Easy to hard – depending on whether you make your own ricotta cheese.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes. BUT, I would use store bought ricotta for the ease.