Brie and Caramelized Mushroom Mini Tarts

Brie and Caramelized Mushroom Mini Tarts:
Recipe and photos by For the Love of Cooking.net

1 tbsp olive oil
6 oz button mushrooms, chopped into small pieces
6 oz cremini mushrooms, chopped into small pieces
3-4 cloves of garlic
Sea salt and freshly cracked pepper, to taste
Double creme brie cheese
15 mini phyllo cups
Fresh parsley, choppedPreheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the chopped mushrooms to the hot oil and cook, without stirring, for 2-3 minutes. Toss the mushrooms with a spatula and season with sea salt and freshly cracked pepper; cook for an additional 2 minutes then add the minced garlic and a bit of freshly chopped parsley. Cook, stirring continuously for 1 minute then remove from the heat.
Place a big chunk of brie cheese in each phyllo cup then top with a spoonful of the mushrooms. Bake in the oven for 4-5 minutes or until the cheese is oozing and the phyllo cups are golden brown. Serve immediately. Enjoy.

Bacon, Egg, and Toast Cups

Bacon, Egg, and Toast Cups:
Adapted by For the Love of Cooking.net
Original recipe by Martha Stewart

Cooking spray
1 egg
1 piece of whole wheat bread
1 piece of lean bacon
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat the Pyrex custard cup with cooking spray.
Cook the bacon in a skillet over medium heat for a minute on each side to get rid of some of the grease.
Take a rolling pin and roll out the piece of bread until thin. Turn the Pyrex custard cup over and use it to cut the crust away from the bread. Slice the bread round in half then press the halves into the cup overlapping the pieces. Use extra bread to patch any holes.
Place the bacon slice in the cup then crack an egg over the bacon. Season with sea salt and freshly cracked pepper, to taste.
Place on a baking tray and bake in the oven for 15-20 minutes or until the whites are cooked but the yolk is still soft. Remove from the oven, run a knife around the edges of the toast and serve immediately. Enjoy.

Flaky Buttermilk and Chive Biscuits

Flaky Buttermilk and Chive Biscuits:
Recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes and Cooking Light ~ 2008

2 1/4 cups of flour
2 1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
3/4 cup of low fat buttermilk
2 tbsp honey
2 tbsp fresh chives, chopped
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.


Combine the flour, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk, honey, and chives then whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle.
Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.

Lemon Loaf

1 1/2c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1c. sugar
2 Tbsp. butter, soft
1 tsp. vanilla extract
1 tsp. lemon extract
2 tsp. lemon zest (2 medium lemons) **optional**
1/3c. lemon juice
1/2c. vegetable oil
Icing: 1c. powdered sugar, 2Tbsp. whole milk, 1/2tsp. lemon extract.

1. Preheat oven to 350 degrees. Combine flour, baking soda, baking powder and salt. Beat the sugar and butter together. Add eggs one at a time. Beat in the extracts, zest (optional) and juice
2. Add wet ingredients to dry ingredients and blend. Add oil.
3. Pour into greased/floured 9×5 loaf pan. Bake 35 minutes.
4. The icing: simply mix the ingredients together and pour onto cooled loaf. For thicker icing like the original Starbucks version, begin with 1 Tb. of milk and mix and add more to get the consistency you like.

Mint brownies

Ingredients:
3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups flour
1 bag Andes mint baking chips (about 2 cups)

Directions:
Preheat your oven to 350ºF and butter a 9x13" glass baking dish.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth.
Stir in the boiling water until the mixture is smooth and thick. Then stir in the sugar and eggs with the remaining 1/3 cup melted butter, the vanilla and the salt.
Place the Andes mint chips in a small bowl and stir combine with the flour, tossing to coat well. Stir the flour-coated candy into the batter and spread the mixture into your prepared baking dish.
Bake for 35-40 minutes, or until the edges start to pull away from the pan. (Better to under-bake than to over-bake these!!) Cool completely in the pan, and cut into squares. If you're not going to eat them out of the pan with a fork, that is! :o)

French silk Samoas

Ingredients:
2 cups sweetened flaked coconut
1/4 cup butter, melted & cooled
1 cup butter, softened
1 cup sugar
3 oz (3 squares) unsweetened chocolate, melted
1 teaspoon pure vanilla extract
4 large eggs
1 1/2 cups heavy cream
1/4 cup powdered sugar
store-bought dulce de leche or caramel sauce

Directions:
Preheat the oven to 300ºF. In a medium bowl, stir together the coconut and butter. Press onto the bottom and up the sides of a 9" pie plate. Bake for 10-15 minutes, until golden brown. Cool completely on a wire rack.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Beat in the melted chocolate and vanilla until combined.
Add in 2 of the eggs and beat on HIGH speed for exactly 5 minutes. Add in the other 2 eggs and beat for an additional 5 minutes exactly.
Spoon this mixture into the cooled crust and place in the fridge to chill and set for at least 4 hours, or cover with wrap and set for up to 2 days.
Combine the heavy cream and powdered sugar and beat on high until light and fluffy. Pile the whipped cream onto the chilled pie, cut, and serve topped with caramel sauce!

Amaretto-spiked blueberry crumb bars

Ingredients:
5 cups fresh blueberries
3 tablespoons Amaretto
1 cup sugar, divided (1/2 cup + 1/2 cup)
4 teaspoons cornstarch
1/2 cup firmly packed brown sugar
3 cups flour
1 teaspoon baking powder
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup cold butter, diced
1 large egg, lightly beaten

Directions:
Preheat the oven to 375ºF. Butter a 9x13" baking dish.

In a medium bowl, combine the blueberries, Amaretto, 1/2 cup of the sugar & cornstarch. Stir together and set aside.
In another bowl, combine the remaining 1/2 cup sugar, the brown sugar, flour, baking powder, cardamom, nutmeg and the salt... stirring well to combine.
Using a pastry cutter, or your fingers, cut in the diced butter until coarse crumbs are formed. Stir in the egg until combined and moistened.
Press about 1/2 of the crumb mixture onto the bottom of the baking dish and press down lightly to form a crust. Spread the blueberry mixture over the top.
Take the remaining crumb mixture and sprinkle it over the top of the blueberry mixture. Bake for 40-50 minutes, or until the top is light golden brown.

Fudgy chocolate chip cookie dough brownies

Ingredients:

for the brownies:
2 oz unsweetened chocolate, melted
1/2 teaspoon baking soda
1/4 cup butter, melted
1/4 cup very hot coffee
1 cup sugar
1 large egg
2/3 cup flour
1 teaspoon pure vanilla extract
pinch of salt
1 cup semi-sweet chocolate chips (dusted with 1 teaspoon flour)

for the cookie dough:

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1 1/2 cups chocolate chips

Directions:
for the brownies

Preheat the oven to 350ºF. Line an 8" square baking dish with foil and generously butter or spray the foil.
In a large bowl, whisk together the melted chocolate and baking soda. Whisk in about half of the melted butter until smooth. Then whisk in the hot coffee until thick and smooth.
Whisk in the sugar, egg, and remaining butter until smooth. Stir in the flour, vanilla and salt until combined. Gently fold in the flour-dusted chocolate chips.
Spread the batter into the prepared pan and bake for 25-30 minutes, until the brownies are just set. Let cool completely on a wire rack.

for the cookie dough:

In a large mixing bowl, cream together the butter and sugars until smooth. Beat in the milk and vanilla until smooth. Mix in the flour until just combined and gently stir in the chocolate chips.
Spread the cookie dough over the completely cooled brownies in the pan, smoothing the top. Place in the fridge to chill for at least 1 hour, or until the cookie dough is firm.
Remove the brownies from the pan by lifting the foil and cut into small bars to serve. Store in tupperware in the fridge or freeze!

optional glaze:

Melt 1/2 cup chocolate chips in the microwave. Place into a ziploc bag and snip off the corner. Drizzle over the cooled brownies, or spread on the tops.

Mini Berries 'n' Cream Tarts

Mini Berries 'n' Cream Tarts
30 mini pre-baked phyllo shells
1/3 package lowfat cream cheese (1/3 cup), softened
2 tablespoons lemon curd
2 tablespoons powdered sugar, plus extra for dusting
1/2 cup heavy whipping cream
fresh assorted berries

Thaw the phyllo shells, about 30 minutes. Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes. Add the whipping cream and beat for 2-3 more minutes, until soft peaks form.
Pipe about one tablespoon of filling into each shell; top with berries and sprinkle with powdered sugar. Chill for an hour before serving to firm the filling up a little.

Pie peach

1 recipe for a standard-sized single-crust all-butter pie crust (recipe below - use 1/2 of below recipe)
2 tablespoons flour
2 cans (14.5 ounces each) sliced peaches (in water or light syrup), drained well, or 3-4 ripe fresh peaches, sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 tablespoons bourbon
1 tablespoon cornstarch
1 egg white
1 tablespoon coarse turbinado sugar
4 ounces mascarpone cheese
1/4 cup honey

Preheat the oven to 350 F. Roll out the prepared pie dough into a circle about 12 inches in diameter. Place on a Silpat baking mat on a baking sheet. Sprinkle the dough with the 2 tablespoons flour and set aside.
Place the drained peach slices in a bowl. In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, lemon juice, bourbon and cornstarch. Pour over the peaches and toss to coat. Arrange the peach slices on the pie dough, leaving a 2-inch border all around.
Fold the edges of the dough up, overlapping every two inches, and pressing the edges gently together. Don't worry about sealing the folded edges too carefully yet. Using a pastry brush, brush the egg white all around the edges of the galette, making sure to get it under the folds, too. This will help to seal the folded edges. Sprinkle with the turbinado sugar. Pour the remaining liquid from the bowl the peaches were in over the peaches.
Bake for 40-45 minutes, until golden brown. Cool for one hour before slicing, to allow the juices to thicken.
Serve each slice with a dollop of mascarpone cheese and a drizzle of honey on top.
Yields 6-8 slices.
Tip: Because this galette is so juicy from the peaches, it's best served the day it's made, as the crust will absorb too much of the juice and become soggy if left to sit until the next day.
All-Butter Pie Crust
printable recipe
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

Whisk together the flour, sugar and salt, and place in your food processor. Scatter the cold butter over the flour, and pulse the food processor a few times until mixture is crumbly, with some pieces of butter the size of peas. Don't over process the mixture. When the dough bakes, the water will evaporate from the butter, creating little steam pockets in the crust, which is what gives it a nice flaky texture.
Sprinkle 3 tablespoons of ice water over the mixture and pulse a few times. Add more water, a little at a time, until the dough starts to pull together. Stop, turn the mixture out onto a work surface, and gather it all together. It should be pretty thick and a little sticky.
Divide into 2 equal balls (for 2 standard pie crusts) or 4 equal balls (for 4 mini pie crusts). Flatten the balls into a round disk with your hands, then wrap each tightly in plastic wrap. Refrigerate until ready to use. If you don't use the dough within a few days, store in the freezer.

Pie for Halloween.

Chocolate Caramel Cream Pie with a Chocolate Spider Web Drizzle
Crust

· 2 ½ cups finely crushed graham cracker crumbs (2 “sleeves” of graham crackers)
· 1 teaspoon salt
· ½ cup (1 stick) unsalted butter, melted

Chocolate Caramel Layer

· 2 cans sweetened condensed milk
· 4 ounces bittersweet chocolate, chopped (70% cacao)
· 1 bag (8 ounces) Heath toffee bits

Whipped Cream Cheese Layer

· 1 cup whipping cream
· 8 ounces cream cheese, softened
· ¼ cup powdered sugar
· 1 teaspoon vanilla bean paste

Chocolate Spider Web Drizzle

· ½ ounce semi-sweet chocolate (62% cacao)
· 1 teaspoon unsalted butter

Step 1: Crust

Preheat the oven to 350 F. Spray a 10-inch spring form pan with non-stick spray.
In a bowl, combine the graham cracker crumbs and salt. Pour the melted butter over the crumbs and toss with a fork to moisten. Press the crumbs firmly against the bottom and up the sides of the pan; the crumbs should come two inches up the sides.
Bake for 10 minutes, just until golden brown. Set crust aside to cool and raise the temperature of the oven to 425.

Step 2: Chocolate Caramel

Pour the sweetened condensed milk into a 9x13 baking dish. Cover with foil. Set the dish inside a larger pan, such as a roasting pan. Fill the roasting pan with water so that the water comes halfway up the sides. Place in the oven and cook for two hours, stirring 2 or 3 times, until the milk has caramelized, appearing thickened and tan-colored. Refill the water as needed.
While the milk is cooking, chop the 4 ounces of bittersweet chocolate, place in a large bowl and set aside.
When caramel is ready, remove the pans from the oven. Stir the caramel to remove any lumps and pour the hot caramel over the chopped chocolate. With a silicone spatula, stir until completely smooth. Mixture will be very thick.
Sprinkle half of the heath bits on the bottom of the cooled crust. Immediately pour the chocolate caramel mixture over the heath bits and smooth out the surface. Sprinkle with the remaining heath bits. Place the pan in the refrigerator to cool while you prepare the cream cheese layer.

Step 3: Whipped Cream Cheese

With an electric mixer, beat the whipping cream for about 5 minutes on medium speed, until soft peaks form. Set aside.
In a separate bowl, beat the cream cheese, powdered sugar and vanilla bean paste on high speed for two minutes until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, one half cup at a time, until fully incorporated. Spread the cream on top of the chocolate caramel layer and use a spatula to spread out the top as smooth as possible. Set back in the refrigerator while you prepare the chocolate drizzle.

Step 4: Chocolate Spider Web

Place the ½ ounce of semi-sweet chocolate and 1 teaspoon butter in a small, microwaveable bowl. Melt the chocolate and butter at high speed in 15 second bursts, stirring every 15 seconds, until smooth. Pour into a zip-lock bag and set aside to cool for five minutes.
Remove the pie from the refrigerator. Snip a small piece off the corner of the zip lock bag. Starting at the center of the pie, pipe the chocolate in a spiral pattern, with about 1 ½ inches between each line, until you’ve reached the edge of the pie. Gently drag the tip of a knife through the chocolate from the center to the edge, all around the pie, to create a spider web pattern. Cover the pie with plastic wrap and refrigerate for 4 hours, or overnight.
Before serving, let the pie sit at room temperature for five minutes, then run a sharp knife around the side, between the pan and the crust. Carefully remove the sides of the pan and set the pie, still on its base, on a serving plate to slice and serve.
For a fun Halloween touch, place a few fake spiders on top of the pie or on each slice.

HOMEMADE POP TARTS

Pop tart pastry Ingredients (modified from Deb from the Smitten Kitchen)

4 cups flour
2 tablespoons sugar
2 teaspoons salt
4 sticks unsalted butter
2 eggs
1/4 cup milk
1 egg for an egg wash

Fillings (see jam recipe above) or you can mix 3/4 cup brown sugar with 2 teaspoons cinnamon and 1 1/2 tablespoons flour for a delicious, gooey cinnamon and brown sugar filling.
Instructions

1. Using a food processor mix the flour, sugar and salt together. Add the butter, sliced into tablespoon amounts, and pulse until you get pea sized butter bits, or until you can squeeze the mixture together to form a solid shape that stays together.
2. Move the mixture into a large mixing bowl (or bowl of a heavy duty stand mixer) and add the egg and milk. Mix until blended and knead if necessary
3. Divide into four equal sized rectangles. Wrap in plastic and refrigerate for 30 minutes or up to two days. You can use this time to prepare the fillings.
Note – This recipe will make 18 pop tarts (two rectangles provide the top and bottom for nine tarts). If you want to make the others later you can refrigerate the dough for a couple days or you can freeze it for up to a month.
4. Set dough out 15 minutes before rolling; roll out the first block of dough to about 9 x 12″; the dough will be roughly 1/8th inch thick.
5. Whisk the egg in a bowl to make an egg wash. Brush egg over the entire pastry. This is your bottom layer and the egg wash will act as a glue.
6. Divide the dough into thirds both height-wise and lengthwise so that you have nine 3 x 4″ pastries.
7. Place the pastries on a baking sheet lined with parchment paper.
8. Using about 2 tablespoons of which ever mixture you choose, place in the center of each tart, leaving about 1/2 inch all around. If using jam you’ll want to make sure your jam set very well and is very gelly, otherwise it will just run off all over the pastry and pan.




9. Roll out the second dough block. Don’t egg wash this one. Cut into thirds again so you have 9 more pastries (the top of each pop tart).
10. Place the pastry on top of those on the baking pan and press firmly around the edges to create a seal.
11. Using a fork, tooth pick, or skewer make ridges along the outside of the tart (on the half inch area you firmly pressed to seal to two tarts). Then prick a few holes in the top of each pastry.
12. Refrigerate for 30 minutes. If you are going to make the other nine pop tarts then you can go ahead and repeat the above steps.
13. Bake at 350F for 20-25 minutes until the tart is just golden and firm around the edges. Cool on the pan on cooling racks.
Like I said above, I’ve make blackberry, strawberry, and cinnamon and brown sugar and each has been delicious (my favorite is a tie between blackberry and the cinnamon sugar one). I’m going to also try blueberry soon so I will let you know how those turn out!
Also, these will last you about a week at room temperature (keep them in an airtight container)… and by will last I mean could potentially last if it wasn’t impossible not to eat all of them in a couple sittings.

ROASTED ALMOND CHOCOLATE TART

Ingredients

1 Chocolate Short Dough Recipe – for the tart shell

Tart Filling

2 ounces 100% cocoa chocolate bar
6 ounces dark sweet chocolate (60% or 70% cocoa)
Orange Zest from 1 orange
4 ounces unsalted butter (1 stick)
6 ounces roasted almonds*
4 ounces sugar
3 egg yolks
2 tablespoons amaretto liqueur
3 egg whites
1/2 teaspoon salt
2 ounces apricot jam
Ganache Topping

6 ounces dark sweet chocolate (60% or 70% cocoa)
1/2 cup cream
1 egg yolk
1/2 teaspoon amaretto
1 Tablespoon sugar
Whipped Cream
1 cup cream
2 Tablespoon sugar

Step One: Preheat the oven to 350F. Roll out the dough to fit a 11 inch tart pan. You can also make 6 small tartlets with this recipe. Reserve the pans in the refrigerator.
Step Two: Place the chocolate for the filling, butter and orange zest into a bowl placed over a pot with simmering water. Melt and stir until combined. Remove from the pot and set the bowl aside.
Step Three: Place four ounces of the almond in a food process with 2 ounces of sugar. Process until it looks almost like flour. Don’t process too long or it will become oily.
Step Four: Whip the egg yolks and add the liqueur. In a separate bowl whipp the egg whites and salt until foamy. Gradually add the remaining 2 ounces sugar and whip to soft peaks.
Step Five: Combine the almond mixture with the chocolate. Stir in the egg yolks.
Step Six: Fold in the egg whites into the chocolate mixture.
Step Seven: Heat the apricot jam just to a boil. Brush the jam over the tart shell.
Step Eight: Pour in the chocolate filling into the tart pan. Bake for 30 to 35 minutes. Let the tarts cool.
Step Nine: Meanwhile, prepare the ganache: whip the egg yolk, liqueur and sugar together. Pour the cream into a pot and add the chocolate; melt until smooth. Stir the chocolate mixture into the egg yolk, sugar mixture.
Step Ten: Pour the ganache over the baked tart. While still warm, sprinkle the remaining roasted almonds over the top.
Step Eleven: Whip together the cream and sugar to stiff peaks for the whipped cream to serve with the tart.
Add the whipped cream to slices of the tart to add a little creaminess and sweetness. Avoid adding the whipped cream to the tart itself as it will not keep as well.

STRAWBERRY BASIL ÉCLAIRS

Strawberry Basil ÉclairStrawberry Maceration Ingredients 1 lb strawberries, hulled & chopped finely 2 tablespoons sugar Zest from 1 lemon 1 tablespoon basil leaves, chiffonade Quick Bavarian Cream Ingredients 1 pint whole milk 1 ounce corn starch 4 ounces granulated sugar 1/4 teaspoon salt 2 eggs 2 ounces unsalted butter 1 teaspoon vanilla extract 1 cup heavy cream 1/2 teaspoon vanilla extract Pâte a Choux Ingredients 4.5 ounces bread flour 1 cup water 3 ounces unsalted butter 1/4 teaspoon salt 4 eggs Strawberry Maceration Instructions 1. Mix all the ingredients in a bowl and refrigerate at least one hour. Quick Bavarian Cream Instructions 1. Place the milk in a heavy-bottomed saucepan and bring to the scalding point. 2. In the meantime whisk together the cornstarch, sugar and salt together in a bowl. Add the eggs one at a time and mix until smooth. 3. Slowly pour 1/3 of the milk into the egg mixture to temper the eggs, stirring constantly. Pour the tempered mixture back into the remaining milk in the saucepan. 4. Stirring constantly with a whisk, bring the mixture to a boil. Boil for another 30 seconds and remove from the heat. 5. Add the butter and 1 teaspoon vanilla. Stir until it is combined and the butter is completely melted into the mixture. 6. Allow to cool completely. 7. Whip the cream and remaining vanilla to stiff peaks. 8. Fold the whipped cream into the cooled custard. 9. Set aside or refrigerate until ready to use. Pâte a Choux Instructions 1. Preheat the oven to 425F. 2. Sift the flour into a bowl and set aside. 3. Heat the water, butter and salt into a heavy bottomed pot/sauce pan to a full roiling boil. 4. Add the flour quickly while stirring with a heavy wooden spoon. Try not to add the flour all at once though. 5. Cook the mixture, stirring constantly, for 2 or 3 minutes over medium heat. The dough will pull away from the sides and form a ball. 6. Transfer the dough to a mixing bowl and allow it to cool slightly. 7. Once the dough has cooled add the eggs 2 at a time mixing at medium speed or until the eggs are mixed in completely. 8. The dough should be slightly shiny and still be able to hold a shape once all the eggs are mixed in. 9. Place the mixture into a large plastic bag or piping bag. If using a plastic bag, cut the corner of the bag off leaving a one inch hole. 10. Pipe the dough onto a baking sheet lined with baking paper. Each piped dough should be about 3 to 4 inches long and an inch wide. If there are little points sticking up or out, wet your fingers and press them down. 11. Bake immediately in the preheated oven at 425F for 12 minutes or until puffed up and beginning to brown. 12. Reduce the temperature to 375F and bake for another 20 minutes. Prop the door slightly open for 30 seconds after reducing the temperature to help the oven adjust. Do not open the door all the way. 13. Once finished, each éclair shell should be a golden brown and puffy. Cool on a cooling rack until the shells are cool to the touch. Assembly Instructions 1. Slice each choux shell in half so there is a top and bottom. 2. Add a layer of the quick bavarian cream. 3. Spoon some of the strawberry mixture ontop of the cream. 4. Place the choux shell on top. 5. Sprinkle everything with powdered sugar and serve immediately.



While there are a few steps involved this is a recipe I definitely suggest trying. If you want you could easily make and freeze the piped choux on day one, prepare and chill the bavarian cream on day two and then make the strawberry mixture and assembly the éclairs on day three if you want to keep your workload down each day. Otherwise you can get everything done in an hour or two. I made this while I watched Terminator 2.


Do you have a favorite éclair recipe? Have you used basil and strawberry together before in another recipe? I’d love to hear some other ideas!


Oh and did i mention in the time I wrote this post I had my second éclair. Enjoy!

THE FIVE CHOCOLATES CHOCOLATE CAKE

Chocolate Cake

Ingredients

1 pound (2 cups plus 2 1/2 tablespoons) sugar
3 ounces (1 cup) good unsweetened cocoa powder
6 ounces (1 1/4 cup) bread flour
7 ounces (1 1/2 cup plus 1 tablespoon) cake flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 1/2 cup buttermilk
1 cup sour cream
1 teaspoon vanilla
1/2 cup freshly brewed strong coffee
10 ounces (2 1/2 sticks) butter, melted

Instructions

1. Preheat an oven to 350°F. Line the bottom of two 9 inch cake pans with parchment paper then butter and flour both pans.
2. Sift the dry ingredients together (sugar, cocoa, flours, baking powder and soda, and salt) and mix. Set aside.
3. Beat the eggs for a minute. Add the buttermilk, sour cream and vanilla and mix until homogeneous.
4. Add the dry ingredients to the egg mixture and mix until combined and there are no lumps.
5. Add the melted butter and brewed coffee. Mix until fully blended in.
6. Pour the batter between the prepared pans. Bake in a preheated oven for 35 to 40 minutes, until a toothpick comes out with a few crumbs still attached (but not wet). Mine baked 37 minutes.
7. Remove from the oven and let cook in the pans. Remove from the pan and let cool completely before icing.
Since the dark chocolate and milk chocolate frosting and filling are made with the same base, I’ve prepare one recipe below for both so you can prepare both at the same time. If you just want one flavor you can skip the steps that call for separating the chocolate.
Dark Chocolate Filling and Milk Chocolate Frosting

Ingredients

4 ounces good milk chocolate, chopped
6 ounces good semi sweet chocolate, chopped (separated in half)
4 ounces good dark chocolate (60 or 70% cocoa), chopped
1 pound 4 ounces unsalted (5 sticks) butter
1 pound (4-5 cups) powdered sugar
2 teaspoons vanilla
1/4 cup cream
Instructions

1. Bring a small pot of water to a simmer. Place 4 ounces milk chocolate and 3 ounces semi sweet chocolate in a large glass or metal bowl. Place the 4 ounces dark chocolate and the remaining 3 ounces semi sweet chocolate in a separate large bowl.
2. Place one of the bowls over the pot of simmering water and stir the chocolate until it is melted and smooth. Remove the bowl from the heat and set aside.
3. Repeat step 2 with the other bowl of chocolate.
4. In a bowl of a stand mixer, or a separate bowl, beat the butter for 3 minutes until light and fluffy. Add the powdered sugar mix until incorporated and smooth. Add the cream and vanilla and mix until blended in.
5. Split the butter and sugar mixture amongst the two bowls of chocolate. Place 60% of the mixture in the milk chocolate bowl and the remaining 40% of the mixture in the dark chocolate bowl.
6. Keeping the two frostings separate, mix each until the chocolate and butter mixture are blended. Don’t over mix or whip–you want to avoid incorporating air. Add more powdered sugar and mix until blended if the frosting looks too thin. You can add a little cream if the frosting looks too thick.
7. Divide the dark chocolate filling into three equal portions and place between each layer of cake.
8. Use the milk chocolate frosting to frost the cake. Try doing a thin crumb layer of frosting first–use just enough to cover the cakethough you will see some cake poking through–refrigerate for 10 to 30 minutes to let this thin layer harden, then apply the rest of the icing. This will help keep crumbs from pulling up during the icing part.
The last step will be to prepare the ganache. I suggest putting the iced cake in the fridge while you prepare the ganache.
Super Dark Chocolate Ganache

Ingredients

1 cup heavy cream
2 ounces good 100% cocoa bar, chopped
4 ounces good dark chocolate (70% cocoa), chopped
3 ounces good semi dark chocolate (60% cocoa), chopped

Instructions

1. Place all the chopped chocolate in a metal or glass bowl. Set aside.
2. Bring the cream to a boil in a small sauce pan. Remove from the heat and let all the bubbles settle. Once the cream has cooled slightly, but is still steaming, pour it into the bowl with the chocolate.
3. Whisk the cream and chocolate mixture until completely smooth.
4. Let the ganache cool slightly before pouring over the cake. Starting at the center of the top of the cake add a little at a time and use a frosting spatula to control the flow of the ganache.
5. Refrigerate the cake for a while to let the ganache set.

CORN AND CHEESE CHOWDER

Ingredients
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups frozen corn
1/4 cup flour
3 cups vegetable or chicken broth
2 cups milk (or half and half)
1 cup Monterrey Jack cheese, grated
1 cup Pepper Jack cheese, grated
1/3 cup green onions, sliced
Salt and pepper

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a few minutes until slightly translucent. Add the bell peppers and cook for 2-3 minutes. Stir in the frozen corn and cook for a minute.
Sprinkle flour over the top of the vegetables and stir to combine. Slowly pour in broth and stir to combine. Allow to cook and thicken for about 4 minutes. Reduce the head to medium and stir in the milk. Cover and simmer for about 15 minutes.
Add the cheeses and green onions, stirring until the cheese is melted. Salt and pepper to taste.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Chocolate Swiss Meringue Buttercream

Ingredients
2 tbl. unsweetened cocoa powder
1 1/2 cups chocolate chips
3 large egg whites
3/4 cup sugar
1 cup unsalted butter, at room temp and cut into tablespoon-sized pieces
1/4 tsp. salt

Directions

Melt the chocolate chips over a double boiler. Stir in the cocoa powder and set aside to cool.
In a double boiler, whisk the egg whites and sugar together. Heat, whisking constantly, until the mixture reaches 160 degrees. Remove from heat and use an electric mixer to beat the eggs until they are fluffy and hold stiff peaks, about 6 minutes.
On a medium-low speed, add the salt and butter a few pieces at a time. Once all the butter is added, turn the mixer on high and beat until smooth and creamy. Add the chocolate mixture and mix until combined.

So moist cocoa Brownies

Cocoa Brownies

10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
 I used 200 grams
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams) all-purpose flour I used whole wheat spelt flour
2/3 cup walnut or pecan pieces I used hazelnuts, toasted

Preheat oven to 165°C (325°F). Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Chocolate ganache (or sauce)

1dl double creme
100 grams chocolate
4 dkg butter

Bring the creme to a boil and remove it from the heat and place the chopped chocolate in it. Stir it until it comes together and then add the butter. Keep stirring and put it in the fridge to cool down.

Spaghetti al Limone

Spaghetti al Limone

for 6 persons

1 package Spaghetti
1,5 lemons
0,5 liter double cream
4 cloves garlic
salt, pepper
basil
1 package Parmesan cheese

Bring water to a boil and add the spaghetti. Cook until al dente or a little more if you like it softer. While the pasta is cooking, heat olive oil and add the chopped garlics with the lemon zest. Fry it for a minute and add cream, salt and pepper. Bring it to a boil then add lemon juice. Add around a little less than a cup of pasta water. Continue cooking, when the spaghetti is ready add it to the lemony cream. Drizzle the parmesan on it, stir it and add basil. You can add some chili flakes if you want it spicy. Serve warm with a salad.

Italian Rice Cake

Italian Rice Cake

adapted from Lucullian delights

for a 26 cm cake pan
for the shortcrust pastry
300 gram flour - I used cake flour
150 gram sugar
150 gram softened butter - diced
1 egg
1 teaspoon baking powder
zest of 1 orange
1 pinch salt

for the rice pudding

300 gram rice - use risotto rice
1 liter milk - I needed 2 more deciliter
1 tablespoon liquor - I kinda forgot about this step
zest of 1 lemon
2 eggs
6 tablespoons sugar - I added only 4 tsp.

To make the crust measure the flour. Make a well in the middle and add sugar, salt, baking powder, orange zest and the diced butter. Rub all the ingredients together, it will be a crumble. Beat the egg separately and then add it to the crumble. Rub it until it becomes a dough. Wrap it in plastic and let it chill in the fridge for at least 30 minutes.
Now here comes the rice pudding part. Pour 1 liter milk in a big pot and bring to a simmer with the lemon zest. When the milk is simmering, add rice and cook it until it is the consistency of a rice pudding. Around 30-40 minutes. Depending on the rice. Remove from the heat and add 3 tablespoons of sugar. Let the pudding cool down completely.
When the rice is cold, add 2 egg yolks and 3 tablespoons sugar and a spoon of liquor. Beat the egg whites and fold it to the rice gently.
Roll the pastry out and line the bottom and sides of the cake pan. Pour in the rice mixture. Bake for 35-40 minutes on 170C. When it cooled down, add either a powdered sugar coat or add some preserve, as I did.

Perfect Brownie

Prep time: 5 minutesCook time: 20-25 minutes

Ingredients
1/2 cup vegetable oil
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1/4 teaspoon baking powder
1 teaspoon vanilla extract (homemade is always best!)
2 eggs
1/2 cup all purpose flour
1/4 teaspoon salt 

Cooking Directions
Preheat oven to 350 degrees F. Grease a 8×8 inch baking dish with spray oil. You can also double the recipe to use a 13×9 inch baking dish!
Mix together the oil, sugar, and vanilla. Whisk in eggs. In a separate bowl, combine flour, cocoa, baking powder, and salt. Stir the dry mixture into the egg mixture until well blended. Spread the batter evenly into the greased baking dish.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Brilliant brownies

ingredients




• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche




Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Taco Soup

3-4 chicken breasts (can use frozen)
1 onion, chopped
3 cloves galic, chopped
1 14.5 ounce can diced tomatoes with mild green chilies


2 8-oz cans tomato sauce

1 1/4 cup water

1 tsp. chicken bouillon base (such as "Better than Bouillon" or Trader Joe's chicken broth packet)
1 15 ounce can black beans, drained
1 15 ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
fresh ground pepper, to taste
1-2 cups frozen corn

Toppings, optional:
sour cream
chopped cilantro
shredded sharp cheddar
chopped avocado
tortilla or corn chips

Lay chicken breasts in a large crockpot. Add onion, garlic, diced tomatoes, tomato sauce, water, bouillon, both cans of beans, and the spices. Cook on low for about 7-8 hours. Shred chicken with two forks, and stir in the corn. Cook another 30 minutes to one hour. Serve with optional toppings.

Best Brownies

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overbake.

Cranberry Pie

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

2.Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

3.Bake at 350 degrees F (175 degrees C) for 30-40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1.Preheat oven to 375 degrees F (175 degrees C). Pour about a half-teaspoon of oil into a 10-1/2" cast-iron skillet and put it into the oven while it is preheating.

2.Melt butter in another large (12-inch) skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared cast-iron skillet.

3.Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted in the center comes out clean.

White Chocolate Pistachio Cookies

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup unsalted butter, softened
1/2 cup brown sugar, firmly packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup real white chocolate chunks, or 4 oz.
2/3 cup whole, salted, shelled pistachios

Preheat the oven to 350. Stir together flour, baking soda and salt. Beat butter, sugars, egg, and vanilla until fluffy. Gradually add the dry ingredients. Fold in the white chocolate and nuts. Drop the dough by rounded tablespoons (use a cookie scoop), 2 inches apart, onto ungreased baking sheet. Bake for 8 to 10 minutes. Makes approximately 30 cookies.

Peanut-Butter Swirl Brownies

FOR THE BATTER:

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan

2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

FOR THE FILLING:
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Directions

1.Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with one piece of parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2.Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a different bowl.

3.Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

4.Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

5.Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

6.Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 30-45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
 

Vanilla Bean Buttermilk Pancakes

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

½ tsp salt

2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
2 eggs
2 cups buttermilk (or one cup milk and one cup plain yogurt)
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract
1 vanilla bean

1.  Stir together flour, salt, baking powder, baking soda and sugar.

2.  Using a sharp pointed knife, slit the vanilla bean lengthwise down the middle. Grasp the end of the vanilla bean, holding it open with your fingers. Take your knife and scrape away from you, scraping the soft interior of the vanilla bean onto your knife.

3.  Separate yolks and whites. Beat the whites with an electric hand mixer until firm but soft peaks are formed. Set aside. Beat yolks with the same hand mixer – just for a moment and then add the buttermilk and oil.

4.  Mix in flour mixture with a whisk, add the vanilla bean and whisk until blended. Gently fold in the egg whites.

5.  Cook the pancakes on a hot griddle. Serve immediately with real maple syrup.

Lemon Bars

1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
1 1/2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice (1/2 cup + 2 tablespoons)

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan (use plastic wrap and your hands to do this).

3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

4.Bake for an additional 15-30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Vanilla Pistachio Cupcakes with Chocolate Buttercream

6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
Seeds from 1/2 a vanilla bean
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup buttermilk
2 egg whites
2 tablespoons pistachios, finely chopped

Preheat oven to 350 F. Prepare 6 muffin tins.

Cream the butter and the sugar together until light & fluffy. Beat in the vanilla & vanilla seeds. Add the baking powder, baking soda and 1/4 cup flour, beat until just combined. Beat in half the buttermilk. Beat in 1/4 cup flour. Add the last of the buttermilk and finally the last of the flour.

In another bowl beat the egg whites until glossy, stiff peaks are formed. Fold 1/3 of the egg whites into the batter. Once combined fold in the remaining egg whites. Gently fold in the pistachios.

Fill each muffin tin with 1/4 cup batter. Bake for 20 - 22 minutes, a toothpick inserted into the center should come out clean.

Allow to cool completely on a rack.

Chocolate Buttercream
(Adapted from Ina Garten)

3 ounces semisweet chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar, sifted

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. Slowly beat the cooled chocolate into the butter mixture until just combined.

Hot Toddy Pudding Cake

1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
1/3 cup fresh lemon juice
1/4 cup Scotch (NOT optional)
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons mild honey
1 teaspoon grated lemon zest
3 large eggs, separated, at room temperature 30 minutes
1/3 cup sugar

Preheat oven to 350 degrees with rack in middle. Butter a 1 1/2-qt shallow baking dish (I used a 8x8, 2 quart dish).

Whisk together flour and salt in a large bowl. Whisk together milk, lemon juice, Scotch (if using), butter, honey, zest, and yolks, then stir into flour mixture.

Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 Tbsp at a time, beating until whites just hold stiff peaks.

Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 45 to 50 minutes. Serve warm.

Milan Cookies 2

6 tablespoons butter, softened
1 1/4 cup powdered sugar
3 egg whites
2 tablespoons vanilla extract
3/4 cup flour
Cookie filling (as follows)

Cookie filling
1/4 cup heavy cream
1-2 splashes dark rum
4 ounces semisweet chocolate

Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies

Strawberry Buttermilk Cake

A couple of notes, I used slightly less sugar called for than what I wrote here. Also, I checked my cake at the 20 minute mark and it was just about done so I didn't keep it in the oven for too much longer. The pick came out clean although in the picture, there appears to be batter in the center of the slice. For this small batch, it is probably easier to do the mixing by hand with a whisk. This cake is best slightly warm on the day it's made.

Makes 1 4.5-inch cake

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoon butter, softened
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon pure vanilla extract
1 egg
1/4 cup well-shaken buttermilk
1/2 cup fresh strawberries, halved

Preheat the oven to 400 degrees with rack in the middle. Butter and flour a 4.5-inch round cake pan.

Whisk together the flour, baking powder, baking soda, and salt.

Beat butter and 1/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter the strawberries evenly over the top and sprinkle with the remaining sugar.

Bake until the cake is golden and a wooden pick inserted into center comes out clean, 20-30 minutes. Cool in the pan 10 minutes, then turn out onto a rack to cool to warm, 10 more minutes.

Strawberry Galette with Meyer Lemon Curd in Thyme Crust

Strawberries, sliced 1/4 inch thick (I used almost a pint, may vary depending on the size of the strawberries)
1 tablespoon honey
1-2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon milk or water for egg wash

Preheat the oven to 400 degrees.

Mix the strawberries, cornstarch, honey, and lemon juice in a bowl and set aside.

Roll out the crust to about 1/4 inch thick and about 8 inches in diameter. Top with a few tablespoons of lemon curd. Placed the strawberries on top of the curd in an even layer, leaving a one inch ring around. Fold the edges of dough over the strawberries. Brush the dough with the egg wash and bake for 20-25 minutes until the crust is browned and the center is bubbling.

Thyme Pate Brisee
(By Esi)

1 1/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons fresh thyme leaves
1 stick butter
2-4 tablespoons ice water


Mix the flour, salt, and thyme in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.

Buttermilk Biscuits

Makes 8-10 large biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt (or more to taste)
8 tablespoons (1 stick) cold butter, cold
3/4 cup of buttermilk

Preheat the oven to 450 degrees.

Mix together the flour, baking powder, sugar, and salt.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

Add the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.

Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.

Using a round cutter cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.

Peace Cookies

Makes about 36 Cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the dry ingredients and pulse the mixer at low speed about 5 times, a second or two each time. If there is still a lot of flour on the surface of the dough, pulse a couple of times morel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting Ready to Bake:

Center a rack in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment or silicone mats or aluminum foil

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Milan Cookies

Prep Time: 20 min

Inactive Prep Time: 0 min

Cook Time: 1 hr 0 min

Serves: about 3 dozen cookies

Cookie Batter

12 tablespoons (170grams/ 6 oz) unsalted butter, softened

2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar

7/8 cup egg whites (from about 6 eggs)

2 tablespoons vanilla extract

2 tablespoons lemon extract

1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour

Cookie filling (recipe follows)

Chocolate Filling

1/2 cup heavy cream

8 ounces semisweet chocolate, chopped *I used bittersweet chocolate which is a darker than a semisweet chocolate.

1 orange, zested *I used an orange oil, in place of orange zest.

1. In a mixer with paddle attachment cream the butter and the sugar.

2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.

3. Add the flour and mix until just well mixed.

4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. *I used Silpats, which worked great.

5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.

7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.

8. Set aside to cool (the mixture will thicken as it cools).

9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.

10. Repeat with the remainder of the cookies.

Creme Caramel

Ingredients:

• 1 cup sugar (for the topping)
• 2 cups fresh whole milk
• 1 vanilla bean
• 6 eggs
• 1/2 cup sugar
• pinch nutmeg (optional)

Directions:

   1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).
   2. Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
   3. Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides (this is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
   4. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.
   5. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

Apple Cake

4 cups peeled, cored, and finely chopped cooking apples

1 cup sugar

1 cup chopped walnuts

2/3 cup butter, melted

2 eggs, slightly beaten

2 tsp vanilla

2 cups all-purpose flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

3/4 tsp ground allspice

1/4 tsp ground cardamom

1/8 tsp salt

powdered sugar for top

In a large mixing bowl combine apples, sugar, walnuts, and melted butter. Stir in eggs and vanilla. In a medium mixing bowl, stir together the flour, cinnamon, baking powder, soda, allspice, and salt. Add dry ingredients to apple mixture, stirring just until combined.

Spread the batter into a greased and floured 13X9 pan or a 10-inch fluted tube pan. Bake at 350 degrees F about 30 minutes for 13X9 pan or 50 minutes for tube pan. Sprinkle warm cake with powdered sugar. Serve warm. Makes 12-16 servings.

Choux Cream Puffs

Cream Puffs
from Children's Quick and Easy Cookbook by Angela Wilkes

For the pate a choux dough:
4 tablespoons butter
1/2 cup water
1/2 cup all-purpose flour
1 teaspoon superfine sugar
2 eggs
For the sauce
4 oz semisweet chocolate
2 tablespoons butter
4 tablespoons heavy cream
For the filling:
2/3 cup heavy cream
1 tablespoon superfine sugar

1. Preheat the oven to 400 degrees F. Line a cookie sheet with a silpat or cooking spray and sprinkle with water.
2. Cut up the butter and heat it in a saucepan with the water.
3. Sift the flour and sugar together. When the water boils, remove it from the heat and add the flour and sugar mixture.
4. Beat the mixture hard with a wooden spoon until it is smooth and comes away from the sides of the pan.
5. Beat the eggs, then beat them into the mixture, a little at a time, until you have a thick, smooth, glossy paste.
6. Put teaspoons of the mixture onto the cookie sheet and bake 20-25 minutes until puffy and golden brown.
7. Put the cream puffs on a wire rack to cool. Pierce them with a fork to let out any steam and to keep them from getting soft.
8. Break the chocolate into a saucepan. Add the butter and cream. Stir over low heat until the chocolate has melted.
9. Whip the cream and 1 T sugar with a hand mixer or stand mixer fitted with whisk attachment until thick. Slice each puff and fill with the cream.
10. Arrange the puffs on a serving plate and drizzle with chocolate sauce. Serve immediately.