Kouign-Amann

Pronounced "queen-a-mahn”, this Brittany-based breakfast pastry is a delightful cross between a sticky bun and a croissant. Buttery and flaky, with caramelized sugar throughout its layers, this recipe is all about technique — and it's worth the effort!

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Kouign-Amann
Makes 12 pastries

Dough Ingredients:

1/3 cup warm water
1 teaspoon sugar, plus 2 tablespoons sugar
1 packet (approx. 2-1/4 teaspoons) active dry yeast
3-1/2 cups all purpose flour
1-1/3 cups milk, warmed
1 teaspoon Kosher salt
4 tablespoons butter, melted

Butter Block:

1 cup (2 sticks) high quality salted butter, chilled
1/2 cup sugar
1/4 teaspoon Kosher salt

Muffin Tin Assembly:

2 tablespoons melted butter, separated
1/2 cup sugar
1 teaspoon salt

Directions:

1. Activate the yeast. The water should be between 95-100 degrees F, or comfortably warm to the inside of the wrist. Add 1 teaspoon sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened.

2. Measure the flour and place in a large mixing bowl.

3. Combine the warm milk with the remaining two tablespoons sugar, salt, and melted butter. (Ensure that the milk is not too hot, but rather, creates a nice, warm environment for optimal yeast performance in the following step.)

4. Combine both wet mixtures (the foaming yeast and the warmed milk) into the flour, and stir until all of the flour has been incorporated.

5. Transfer the rough, wet dough onto a working surface (marble pastry slab or countertop).

6. Knead the dough lightly just until the dough holds together and is slightly sticky. Do not over-knead. A bench scraper is very useful in scooping up the dough and folding it over on itself.

7. Place the dough in a clean, large, lightly greased mixing bowl for its first rising session. Cover with plastic wrap and allow the dough to rise in a warm environment until doubled in size. This may take 1-3 hours depending on the ambient temperature.

8. Deflate the dough and lightly knead the dough in the bowl. Cover and allow the dough to rise a second time until doubled in size, about 1 - 1-1/2 hours. (The second rise may be accomplished overnight in the refrigerator.)

9. Prep the butter block. Beat the butter, sugar, and the salt in a stand mixer with the paddle attachment, set to low speed, until combined, roughly 3 minutes. Draw a 7" x 15" rectangle on a piece of parchment. Turn over the paper and scrape the butter mixture onto the parchment sheet. With a rolling pin, roll the butter to be the size of the rectangle. The butter slab should now be 7" x 15" inches in size. Wrap in plastic wrap and chill in the refrigerator for 15 minutes until it is firm, but pliable.

10. Turn the dough onto a working surface and form into a rectangle approximately 8 x 24 inches in size. Use a light flour dusting on the work surface as the dough is rolled out.

11. Place the formed butter slab on top of the right side of the formed dough rectangle. The butter should cover approximately two-thirds of the dough with a half-inch margin of dough surrounding the butter.

12. Fold the dough in thirds by first folding the left-hand third (just dough) over on top of half the butter. Follow by folding the right-hand side (butter and dough) over the two dough layers. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right.

13. Roll the newly formed rectangle into a larger rectangle, approximately 16 x 24 inches. Lightly dust as necessary during the rolling process. Repeat the “folding by thirds” process, left side over the middle, right-side on top of the left and middle. Turn the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right. Chill the dough in the freezer for about 15-20 minutes or until well-chilled once more.

14. Remove the dough from the freezer and allow to acclimate for 5-7 minutes. ROLL the dough again into a rectangle 16 x 24 inches. Fold as before, left over middle, right over middle. Turn the dough a clockwise quarter turn as before.

15. Roll once again into a rectangle, 16 x 24 inches. FOLD as before, left over middle, right over middle. Wrap the dough well and chill for 1-2 hours or overnight.

16. Remove the dough from chilling. Roll it out onto a sugardusted surface into a 16x24 rectangle. Fold horizontally to create a 8 x 24 rectangle of dough. Cut in half, lengthwise to create two 4x24 sections. Cut each section into 6 equally-sized 4x4 squares.

17. Coat the insides of the muffin tin with melted butter. Mix the sugar and salt in a small dish and sprinkle some of the mixture in the muffin tin wells, tapping the sides to coat.

18. Pinch the corners of the 4x4 dough squares into each other and press into the muffin tins until all 12 wells are filled. Drizzle the remaining butter into dough centers and sprinkle with remaining sugar and salt mix. Cover and chill for 1-2 hrs.

19. Preheat the oven to 400 degrees F. Place the muffin tin on the center rack and immediately turn down the heat to 350 degrees F. Bake for 40-45 minutes, rotating the tray halfway though baking. Remove pastries from the oven when they are a deep golden brown and the sugar has caramelized.

20. Immediately transfer the Kouign-amann to a coolingrack (this is important, otherwise they will stick to the insides of the muffin tin!). Cool and enjoy -- ideally the same day.

Pistachio Cookies

Soft and chewy, nutty and citrusy, these little pistachio cookies are a delight! Offering a delicate balance of salty and sweet, this humble dessert pairs equally well with both morning coffee and evening tea. Perfect for sharing!

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Pistachio Cookies
Makes 24 cookies

Ingredients:

6 oz pistachios, (unsalted, raw or roasted, shells removed), reserve a handful for sprinkling on top of the cookies
1-3/4 cups all-purpose flour
1-3/4 cups powdered sugar, plus more for rolling cookies
1/4 teaspoon Kosher salt
1/2 teaspoon cardamom
Zest of one lemon
2 eggs, room temperature
2 teaspoons almond extract

Directions:

1. Preheat the oven to 350 degrees F.

2. In a food processor, pulse the pistachios until a fine crumb is formed and no large pieces remain.

3. Combine the ground pistachios, all-purpose flour, powdered sugar, Kosher salt, cardamom, and lemon zest in a large bowl and mix until evenly combined.

4. In the bowl of a stand mixer with the paddle attachment mix the eggs and almond extract until combined and frothy, roughly 1-2 minutes.

5. Slowly add the dry ingredients to the wet ingredients until just combined. Do not over mix. The dough will be thick and slightly sticky.

6. Form the dough into 1-1/2" balls and roll in powdered sugar. Place dough balls on a baking sheet, and bake for 12-15 minutes until the cookies start to crack, but are still soft. Sprinkle the tops with crumbled pistachios or a pistachio half, if desired.

Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.

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Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream
Makes one 9-inch cheesecake

Crust Ingredients:

1-1/2 cups graham cracker crumbs (about 12 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Filling Ingredients:

4 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1-1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon cinnamon

Salted, Brown Sugar Whipped Cream Ingredients:

1/4 cup light brown sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 teaspoon Kosher salt

Directions:

2. Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the graham crackers, sugar, cinnamon, and salt to a small bowl and use a fork to incorporate. Add the melted butter and stir until all is coated

3. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. (This will create a protective barrier from the future water bath). Grease the inside of the pan. Pour the crumb mixture into the pan. Using a measuring cup or glass, press the crumbs evenly across the bottom and up the sides, making the crust as even as possible.

4. Bake the crust for 10 minutes, then cool completely on a wire rack.

5. Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, add the softened cream cheese and the sugar and beat on medium/high speed until smooth. Scrape down the sides and the bottom halfway through to ensure

6. Add the eggs and beat on low until just combined. Add the sour cream, vanilla, salt, nutmeg, and cinnamon, and mix until combined, about 1 minute. Continue to scrape the sides and bottom of the bowl as needed.

7. Place the aluminum-wrapped springform pan into a larger baker or roasting pan. Pour the cheesecake filling into the par-baked pie crust and add hot water about 1-1/2" deep to the roasting pan. Very carefully place the pan on the bottom rack of the oven.

8. Bake for 60-75 minutes, checking the cheesecake about halfway through. It should be firm, yet jiggly. If it is not, continue baking until it is. Check every additional 5 minutes to ensure it does not overcook. Once this consistency is achieved, turn off the oven and let the cheesecake set in the warm oven for another hour. This allows the cheesecake to slowly cool as the oven cools. This slow cooling step will help prevent cracking.

9. Once the cheesecake has cooled in the oven, remove and let chill inthe refrigerator for 4-6 hours.

10. When ready to serve, combine the brown sugar, vanilla, heavy whipping cream, and salt in a stand mixer with the whisk attachment. Whisk until stiff peaks form, wiping down the sides with a spatula midway through. Do not over whip!

(11) Carefully run a knife around the perimeter of the cheesecake's crust to help it release from the sides. Release the springform ring. Top with the whipped cream, and a dusting of freshly ground nutmeg. Enjoy immediately!

Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch

Cupcakes area always a hit, and this version will have you feeling festive immediately! Indulge with these delightfully rich, almost brownie-like, dark chocolate cupcakes topped with cool mint buttercream and sprinkled with peppermint flakes and crumbled mint cookies. Let's get baking!

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Chocolate Cupcakes with Mint Buttercream and a Peppermint Chocolate Crunch
Makes 18 cupcakes

Chocolate Cupcake Ingredients:

12 tablespoons (1-1/2 sticks) butter, room temperature
1/2 cup dark chocolate chips
1/3 cup unsweetened cocoa powder
1-1/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/3 cup Greek yogurt

Mint Buttercream Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract
3-1/2 cups powdered sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 drops green food coloring (optional)

Top With:

2 tablespoons peppermint discs or candy canes, crushed
1/4 cup chocolate mint cookies, crushed
Fresh mint leaves

Directions:

1. Make the cupcakes. Preheat the oven to 350 degrees F. Lightly grease the top of a cupcake pan with a bit of vegetable oil. Place cupcake liners in three 6-count cupcake pans (for 18 cupcakes).

2. In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments, stirring in between heating cycles, until melted and incorporated. Stir in the cocoa powder until well combined. Set aside.

3. In a large bowl, whisk the dry ingredients (flour, sugars, baking powder, and salt) until evenly combined with no visible lumps. Set aside.

4. In a stand mixer with the paddle attachment, add the remaining wet ingredients (eggs, vegetable oil, peppermint extract, whole milk, and Greek yogurt) to the chocolate mixture. Slowly mix to combine.

5. Slowly add the dry mixture to the wet ingredients, gently mixing until completely incorporated with no visible lumps. It should have a consistency similar to pudding.

6. Transfer the batterevenly to the prepared cupcake pans by using a cookie scoop or a large spoon.

7. Bake for 20-25 minutes, or until the cake springs back from a light touch, or when an inserted toothpick comes out cleanly.

8. Remove the cupcakes from the baking pan and place on a cooling rack to cool completely. While cupcakes cool, prepare the mint buttercream.

Mint Buttercream Directions:

1. Make the buttercream. Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it turns pale yellow and has a smooth, silky consistency.

2. Add the peppermint extract and beat for an additional 30 seconds until well-combined.

3. Sift the powdered sugar once to remove any lumps. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks fluffy. Then, add the remaining half of the sugar and mix for an additional 3-5 minutes or until fully incorporated with a whipped consistency.

4. Add the heavy cream, peppermint extract, and food coloring and whip until the the buttercream is smooth, the ingredients are incorporated, and the food coloring is consistent throughout -- a light green. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all the ingredients are evenly mixed.

5. Using a frosting bag and a tip of your choice, ice the mint chocolate cupcakes. Top with the crushed peppermint candy and crumbled cookies. For a little extra pizazz, add a fresh mint leaf.

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream

A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, c

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Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan

Dark Chocolate Pie Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water

Chocolate Pecan Filling Ingredients:

4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling

Vanilla Whipped Cream Ingredients:

1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Directions:

1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.

2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.

3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.

4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.

5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.

6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.

Pineapple and Coconut Sorbet

This pineapple and coconut sorbet is ultra-refreshing! Sweet pineapple mingles with rich coconut flavors in a pleasing, smooth frozen treat. The tropical tastes will have you dreaming about the beach!

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Pineapple and Coconut Sorbet
Makes about 1 quart

Ingredients:

4 cups fresh or frozen pineapple chunks
1 tablespoon fresh lime juice
1 can full-fat coconut milk
2/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons shredded coconut, for garnish if desired

Directions:

1. Peel and cut the pineapple into chunks.

Tip: To easily cut up a whole pineapple, use a large chef’s knife and cutting board. First, twist off the leafy top, then trim off both ends. Stand up the pineapple and trim off all of the rind. Cut into quarters, then trim away the tough inner core. Finally, cut the quarters into chunks.

Tip: If you'd like to present the final sorbet in a pineapple half for an extra tropical flare, cut the entire pineapple in half leaving the leafy top intact. Then, use a paring knife to carve out the fruit leaving the rind as a shell. Trim the core off of the removed pineapple and cut into chunks. Wrap the hollowed out half securely in plastic wrap. Refrigerate until ready to serve the sorbet in the scooped out half.

2. Once you've cut up the pineapple, you're ready to prepare the sorbet base. In a blender or food processor, puree the pineapple chunks with the lime juice, coconut milk, sugar, and vanilla until very smooth.

3. Once the sorbet base is pureed well, pour the base through a fine mesh strainer to remove any larger chunks or pieces of rind. Use a wooden spoon to help the puree get through the strainer.

4. Chill the sorbet base for at least 1 hour.

5. Once ready to churn the sorbet, place the sorbet base mixture into the freezing unit. Follow the instructions for your ice cream maker to churn the sorbet.

Tip: If using an ice cream maker with an insert, make sure the insert is completely frozen before attempting to churn. Freeze the insert for at least 24 hours and make sure it is upright in the freezer for even freezing. Chilling the sorbet or ice cream base will also make the churning process more successful.

6. Once the mixture becomes frozen, serve immediately for a soft-serve style. Or, transfer to a lidded container and freeze until serving time.

7. If desired, scoop the sorbet into the hollowed out pineapple half for an extra tropical presentation! Garnish with shredded coconut, if desired.

Cherry Almond Tea Cakes

Warm, nutty almond flavors pair with sweet-tart cherries in these delightful little tea cakes, that are sure to please everyone at your next spring gathering. If you’re looking for a sweet treat that’s easy to prepare, (and even easier to eat), look no further than these tasty, petite cakes!

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Cherry Almond Tea Cakes
Makes about 16 tea cakes

Ingredients:

2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh cherries, stemmed, pitted, and halved (enough to fill one cup)
4 oz chilled almond paste, finely chopped
1/2 cup whole milk
1/2 cup whole Greek yogurt
2 eggs
1 teaspoon almond extract
1/4 cup sliced almonds (optional, for topping)
Coarse sugar such as pearl sugar or sugar in the raw (optional, for topping)

Directions:

1. Preheat the oven to 425 degrees F.

2. Measure and mix all of the dry ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed.

5. In a medium bowl, whisk the wet ingredients (milk, Greek yogurt, egg, and almond extract) until well combined.

6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatula until a thick batter is created.

7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly.

8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm.

Notes:

Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months.

If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.

Glazed Strawberry Bundt Cake

This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.

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Glazed Strawberry Bundt Cake
Makes one cake - Serves 10 - 12

CAKE INGREDIENTS:

10 fresh large strawberries, pureed until smooth
1-1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher salt

GLAZE INGREDIENTS:

2 cups powdered sugar
3 tablespoons whole milk
1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out

TOPPINGS:

1 cup strawberries, stems removed and sliced
2 tablespoons granulated sugar
Whipped cream, if desired

WHIPPED CREAM INGREDIENTS:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)

2. In a stand mixer outfitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed until the mixture is fully combined, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.

3. Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawberries and mix until all of the ingredients are fully combined.

4. In a separate bowl, sift together the flour, baking powder, and salt. Whisk until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.

5. Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.

6. While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.

7. Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.

8. Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawberries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.

9. Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.

10. Slice and serve the cake with the fresh strawberries and whipped cream.

Carrot Cake with Cream Cheese Frosting

Experience this classic potato presentation -- thinly sliced potatoes layered with a distinctive Mornay sauce (a Béchamel sauce with Gruyère cheese added). The addition of savory, caramelized onions and fresh thyme infuses comforting flavors into every bite.

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Carrot Cake with Cream Cheese Frosting
Serves 12

Cake Ingredients:

3 cups finely shredded carrots (about 4 carrots)
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 eggs, beaten
1/2 cup granulated sugar
1-1/4 cups brown sugar, packed
1/4 cup sour cream
1/4 cup unsweetened applesauce
3/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 cup vegetable oil1 cup finely chopped pecans
1 cup shredded sweetened coconut

Cream Cheese Frosting:

1-1/2 packs of cream cheese (12 oz), room temperature
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare three round 8-inch cake pans by spraying with baking spray, lining with a parchment round, then spraying again for foolproof removal once baked.

3. Finely grate the carrots using a food processor or a handheld grater. If using a food processor, grate the carrots, then pulse a few more times to make an extra fine texture. Don’t over pulse -- the carrots could turn into juice!

4. In a mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

5. In a separate mixing bowl, whisk together the eggs with the sugar, brown sugar, sour cream, applesauce, crushed pineapple, vanilla extract, and oil. Whisk until fully combined and fluffy. Add in the grated carrots and stir until well-mixed.

6. Combine the dry ingredients with the wet ingredients and mix until just combined. Don't over mix: this will create a too dense cake. Gently fold in the chopped pecans and shredded coconut.

7. Evenly pour the cake batter into the three prepared pans.

8. Bake for 25-28 minutes or, until a wooden toothpick pierced in the center comes out clean.

9. Allow the cakes to cool in the pans on a wire cooling rack for 15-20 minutes, then carefully remove the cakes from the pans, and continue to cool on the wire cooling rack. Allow the cakes to cool completely before frosting.

10. While the cakes are baking and cooling, prepare the frosting. Using a stand mixer or hand mixer, beat the room temperature cream cheese and butter together for about 2-3 minutes until it’s very smooth.

11. Add in the vanilla extract, salt, and powdered sugar. Continue mixing until the frosting is fluffy and reaches the desired texture for frosting. For a stiffer frosting, continue adding powdered sugar in 2 tablespoon increments until the desired consistency is reached.

12. Frost and stack the cooled cakes with frosting using a frosting knife. Add toasted coconut on the sides, if desired.

13. Store the cake in an airtight container in the refrigerator, and enjoy within 2 days.

Bûche de Noël- Yule Log Cake

Looking for an impressive holiday cake? Try a Bûche de Noël, also known as a Yule Log Cake! This light, chocolatey sponge cake is rolled up with a thick layer of a rich, whipped cream and mascarpone filling. The presentation is elegantly finished with an espresso, chocolate buttercream. So beautiful and tasty! Happy Holidays to All!

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Bûche de Noël - Yule Log Cake
Serves 8 - 10

Cake Ingredients:

Half sheet pan
Parchment paper
Cooking or baking spray
6 large eggs, separated
3 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
3/4 cup sugar, divided
1/4 teaspoon Kosher salt

Filling Ingredients:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
2 tablespoons brandy
1 teaspoon vanilla extract
8 ounces mascarpone

Chocolate Espresso Buttercream Ingredients:

1 stick butter
1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1 tablespoon espresso
1 tablespoon heavy cream
Pinch of Kosher salt

Directions:

1. Prepare a rimmed half sheet baking pan, 12” x 17” x 1”, by spraying the bottom and sides lightly with baking spray, then line with parchment paper. Then, also spray the parchment paper lightly for super-easy removal later. Trim the paper lining and cut the corners so that the paper fits snugly in the pan. Preheat the oven to 375 degrees F.

2. Separate the eggs placing the egg yolks in a large mixing bowl, and the egg whites in the bowl of a stand mixer.

3. Using a stand mixer, whip the egg whites for 2 minutes. Slowly add 1/4 cup of sugar a little at a time until the egg whites reach the “stiff peaks” stage. Set aside.

4. Using a whisk, beat the egg yolks until lightened in color, about 2-3 minutes. Add the melted butter to the egg yolks slowly while whisking, then add the remaining 1/2 cup of sugar and beat until combined.

5. Fold in one-quarter of the whipped egg whites into the egg yolk mixture until evenly combined and the yolks are lightened. Add the remaining egg whites in two more portions; continue to fold (not stir) until any white streaks disappear.

6. In another medium-sized bowl, whisk the dry ingredients together – the flour, baking powder, cocoa powder, and salt. Add the flour mixture to the egg mixture by sprinkling on top and carefully folding until evenly combined.

7. Pour the batter into the prepared pan spreading to the edges until level. Bake for 10-12 minutes in a preheated oven – preheating is very important for this cake. The cake is done when the cake springs back from a light fingertip touch. Do not over-bake.

8. Remove the cake from the baking pan immediately by placing an un-rimmed baking sheet on top of the cake and inverting the baking pan.

9. Immediately place a clean kitchen towel over the cake and roll the cake into a log with the towel rolled inside beginning at the short side. Allow the cake to cool while wrapped up. This ‘wrapping-while-warm’ process keeps the cake from cracking too much when filling and re-rolling later.

10. Make the cake filling. Whip the cream in a stand mixer. Combine the whipping cream, powdered sugar, brandy, and vanilla extract and whip with a stand mixer until stiff peaks are formed. Once the cream is whipped, fold in the mascarpone until combined.

11. Once the cake has cooled completely, spread the filling on the cake. Unroll the rolled cake gently. (Resist the urge to flatten the cake if it's slightly curled, that's ok!) Spread the filling evenly over the cake to within an inch of the edges. A consistent, even layer of filling will yield the best spiral design once sliced. Carefully re-roll the cake (without the towel). Wrap the rolled cake in the towel or with plastic wrap, and chill in the refrigerator until ready to frost, up to one day ahead of time.

12. Prepare the chocolate espresso buttercream. In a stand mixer, beat the butter and powdered sugar until light yellow and creamy. Add the cocoa powder, vanilla extract, espresso, heavy cream, and a pinch of salt. Beat until well-combined and smooth. (Go ahead and take a little taste. Yum!)

13. Unwrap and plate the cake roll. Trim both ends to achieve a cleaner edge. If desired, make a "branch" for your log, or keep it as one solid log. Frost the outside with the buttercream, and add tree-trunk lines with a fork, if you'd like. Embellish as desired. Sugared cranberries or pomegranates could be used for a red pop with rosemary or other greenery. Dust lightly with powdered sugar.

14. Slice with a serrated knife into 3/4-inch thick slices. Serve and enjoy!

Chocolate-Dipped Cherry and Almond Cookies

These festive cookies feature a fabulous flavor combination of chocolate and cherry in buttery shortbread. We’re certain that they will become an instant holiday favorite! Chewy, dried cherries and crunchy almond bits also introduce textural interest alongside the crumbly shortbread and rich chocolate coating. We are already dreaming about the next batch!

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Chocolate-Dipped Cherry and Almond Cookies
Makes 15 - 20 cookies

Ingredients:

2 cups all purpose flour + 2 tablespoons
1/2 teaspoon salt
1 cup salted butter, softened
1 cup powdered sugar
2 teaspoons almond extract
1/3 cup sliced almonds, 1 tablespoon reserved and finely chopped
1/3 cup dried cherries, finely chopped
6 oz semi-sweet chocolate baking chips
1 teaspoon coconut oil
1 tablespoon cherry syrup (from cocktail cherries)

Directions:

1. In a large bowl, whisk the flour and salt until combined.

2. In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3-5 minutes. Mix in the almond extract for another minute to fully incorporate.

3. Use a spatula to scrape down the sides of the bowl. Reduce the speed to low and slowly add in the flour mixture to the butter until just incorporated. Do not over-mix! It should be a crumb consistency, yet easy stick together when pressed.

4. Finely chop the almonds and dried cherries and fold them into the doughuntil evenly combined.

5. Gather the dough and divide it in half. Place each half on a piece of plastic wrap and press firmly to form 2 logs. Wrap each log with the plastic wrap and refrigerate for 2 hours, (or up to overnight), until firm.

6. Once the dough is chilled, preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper or non-stick baking mats.

7. Cut the dough into 1/4 inch thick slices and place the slices onto the prepared baking sheets and freeze for 15 minutes.

8. Remove from the freezer, bake for 10-12 minutes until the edges are just beginning to brown. Remove the cookies from the oven and cool completely on a wire rack.

9. In a microwave-safe bowl, melt the chocolate and coconut oil in the microwave, heating in 10 second increments stirring intermittently so that the chocolate doesn't burn. Once melted, stir in the cherry syrup and dip each cookie halfway into the chocolate to coat one half. Place each half-coated cookie on a baking sheet lined with wax paper. Sprinkle with additional chopped almonds. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set.

10. Store the dipped cookies in the refrigerator to keep the chocolate from melting. Remove 10-20 minutes before serving.

Dark Chocolate Bourbon Pecan Bars

These sweet bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition of dark chocolate takes these bars to a new level. The crunchy pecans, dark chocolate, and a final sprinkle of flake salt balances out the sweetness that typifies traditional pecan pie. Easy and quick to assemble, these bars are perfect for sharing during the holiday season ahead.

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Dark Chocolate Bourbon Pecan Bars
Makes 12 large bars or 20 smaller bars

Ingredients: (for greasing the pan)

1 tablespoon butter1 tablespoon cocoa powder

Crust Ingredients:

1-1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup butter, softened
2 oz cream cheese, softened
1 tablespoon bourbon

Filling Ingredients:

3 large eggs
3/4 cup light corn syrup
1 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons bourbon
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
6 oz dark chocolate chips
2 cups pecan halves, chopped
1/2 teaspoon flake salt, for sprinkling

Directions:

1. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan by greasing it generously with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.

2. Prepare the crust. In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a stand mixer with the paddle attachment, starting on low speed, beat together the butter, cream cheese, and bourbon until incorporated. Slowly add the flour mixture until ingredients are combined into a coarse crumb texture. Scrape the sides and the base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12-15 minutes, or until lightly browned.

3. Prepare the filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, bourbon, cinnamon, and vanilla, and mix until incorporated. Fold in the chocolate chips and pour the filling into the baked crust. Top with pecans, pressing lightly with the flat side of a spatula.

4. Bake for 20-25 minutes, or until the top is brown, the sides start to bubble, and the inside is set but slightly jiggly. Sprinkle the baked bars with the flake salt.

5. Place the pan on a wire rack to cool completely. When ready, cut into bars and serve with vanilla bean ice cream, if desired.

Key Lime Pie

A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.

Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie

Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest

Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt

Garnish:
Key lime zest, lime slices, and/or toasted coconut

Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.

2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.

3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.

4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until stiff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.

Salted Caramels

Everyone loves the captivating flavors of fresh homemade caramels! 

The little known secret? They are deceptively easy to make. Fresh, homemade caramels make great treats for sharing as little gifts in the holiday weeks ahead. IN THIS ISSUE, we show you, step-by-step, how to  master boutique caramels made in your own kitchen.

Handcrafted Caramels
Makes about 120 - 140 pieces, depending on size

Ingredients:
Vegetable oil (for coating pan)
3 cups heavy cream
3 cups granulated white sugar
1 cup brown sugar, packed
2 cups light corn syrup
1-1/2 teaspoons Kosher salt
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract

Directions:
1. Prepare a 9 x 13 rimmed pan prior to starting to cook. Oil the bottom and sides of the pan well using a tasteless vegetable oil, one that stays liquid at room temperature. Line the pan with a criss-cross of parchment paper cut to match the pan’s size with a little extra at the ends; avoid any wrinkles in the corners. Set aside. 

2. Wipe the interior of a large saucepan or Dutch oven with a light coating of oil. Measure the heavy cream, sugars, light corn syrup and salt into the pan. Over medium-low heat, stir the ingredients together until well-combined and the sugar is dissolved.

3. Increase the heat to medium. Continue stirring until the cream-sugar mixture reaches a boil. Stop stirring. Using a brush dipped in warm water, wash down any sugar crystals that may have formed on the edge of the pan. Allow the mixture to cook, without stirring, until it reaches the firm-ball stage, around 248°F as measured on a candy thermometer clamped to the side of the pan. (If you do not have a candy thermometer, use a water test to check for the appropriate sugar stage. A drop (approximately 1/4 teaspoon) of caramel in cold water should form a firm ball, yet be pliable.)

4. Remove the caramel from heat, add the butter and vanilla stirring until melted and well-combined with the cream-sugar mixture. (Cutting the butter into half-inch cubes will help to efficiently melt and distribute this key ingredient.)

5. Carefully pour the caramel into the prepared, lined pan. Allow the caramel to set and cool to room temperature. This will take several hours or overnight. (For evenly sized caramels, make sure the pan is setting on a level surface.)

6. Once cooled, lift the sheet of caramel from the pan to a safe cutting surface. The caramel should retain its shape. Neaten the edges of the caramel to remove the rounded edges. Cut the caramel slab vertically and horizontally in desired sizes and shapes with a long-bladed cook’s knife. We suggest 1-1/4-inch by 1/2-inch pieces, or 1-inch squares. Wrap the pieces in nonstick wrap such as parchment paper. Store at cool room temperatures for up to 2-3 weeks.

Wine Poached Pears

When we want to embrace the beauty of the season, we turn to wine poached pears. THIS ISSUE features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Wine Poached Pears with Bourbon Mascarpone Whipped Cream
Makes about 4 poached pears

When we want to embrace the beauty of the season, we turn to wine poached pears. This recipe features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Ingredients:
4 Bosch pears, peeled with stem in-tact
1 bottle of dry red wine (750ml)
1 cup water
1/4 cup sugar
3 sticks of cinnamon
1/4 teaspoon cardamom
1 vanilla bean pod, halved and seeds scraped

Bourbon Mascarpone Whipped Cream Ingredients:
4 oz Mascarpone cheese
1/4 cup powdered sugar
1 cup cold heavy whipping cream
1 tablespoon bourbon
1/2 teaspoon vanilla extract

Directions:
1. Peel the pears, carefully leaving the stems in place. 

2. Combine the red wine, water, sugar, cinnamon, cardamom, and vanilla bean seeds in a sauce pan and bring to a simmer. Stir until the sugar dissolves. Add the peeled pears making sure they are covered in the liquid. Simmer for about 40 minutes, or until the pears are tender and red, then chill the pears. Cook the wine mixture down into a sauce by simmering for an additional 45 minutes - 1 hour, or until your desired sauce consistency is reached.

3. Attach a chilled mixing bowl to a stand mixer with a whisk attachment. Add the mascarpone cheese and sugar and mix together on high until fully combined, about 3 minutes. Add the cream, bourbon, and vanilla extract, and mix ingredients together, starting on low speed, then increasing to a high speed, whipping until soft peaks form, roughly 8 minutes.

4. Serve immediately alongside the chilled pears, drizzle with the reduced wine sauce, and sprinkle with cinnamon.

Chocolate Orange Holiday Cookies

Chocolate Orange Cookies - Slice & Bake Makes about 24 cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1-1/4 cups granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon freshly squeezed orange juice
2-1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon cardamom
1 tablespoon orange zest (about 1 medium orange)
4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting
Coarse sugar for rolling, (such as sugar in the raw)
Flake sea salt
Additional orange zest for sprinkling

Directions:
1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute.

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set. Store the cookies in the refrigerator to ensure the chocolate stays set.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. In this recipe, we highlight pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting
Makes 12 pieces

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Ingredients:
4 eggs
1/2 cup white sugar
1 cup light brown sugar, packed
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon ground allspice
1/2 teaspoon Kosher salt
1-1/4 cup dark chocolate chips

Brown Butter Frosting Ingredients:
1/2 cup butter
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups confectioners’ sugar
1/4 teaspoon cinnamon for sprinkling

Directions:
1. Preheat the oven to 350°F.

2. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt.

3. Slowly add the flour mixture to the pumpkin mixture and continue to mix until combined. Fold in the chocolate chips.

4. Pour the batter into a 10” x 10” ungreased baking dish. Bake for 40-45 minutes or until a toothpick comes out clean. If the top or edges brown before the rest of the cake has baked, tent aluminum foil over the top. Cool on a cooling rack.

5. Make the frosting: Melt the butter in a small saucepan. Continue cooking over medium heat, stirring often, until the butter turns a light golden brown, about 5 minutes. Be careful not to burn the butter! Remove from heat and let the butter cool. In a stand mixer, mix together the cream cheese and the browned butter until fluffy. Add the vanilla and mix. Gradually add the confectioners’, sugar continuing to mix until smooth.

6. Once the cake has completely cooled, generously spread the frosting over the top of the cake in a thick layer. Dust with cinnamon and enjoy!

Peach-Blueberry Cobbler

Fresh, ripe blueberries and peaches are truly one of the best parts of summer. The window is short; enjoy both in as many ways as you can! Definitely include this cobbler on your culinary bucket list a couple of times before the season is over. There are many types of cobbler - some cake-like, others with a more biscuit-like character. This time around, we’re featuring a fabulous biscuit-type topping. Slightly sweetened biscuits bake atop a pan of bubbling fruit. The only thing left to do is scoop your favorite vanilla ice cream on top!

Peach & Blueberry Cobbler
Serves 4 - 6

Fresh, ripe blueberries and peaches are truly one of the best parts of summer. The window is short; enjoy both in as many ways as you can! Definitely include this cobbler on your culinary bucket list a couple of times before the season is over. There are many types of cobbler – some cake-like, others with a more biscuit-like character. This time around, we’re featuring a fabulous biscuit-type topping. Slightly sweetened biscuits bake atop a pan of bubbling fruit. The only thing left to do is scoop your favorite vanilla ice cream on top!

Filling:
6 peaches, pitted, peeled, sliced
2 cups blueberries, washed and destemmed
1 tablespoon lemon juice, freshly squeezed
1/8 cup white sugar
1/8 cup brown sugar
1 tbsp cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt

Topping:
1-2 tablespoons butter, melted
1 tablespoon white sugar
1/8 teaspoon cinnamon

Biscuit Topping:
2 cups all-purpose flour (plus 1/4 cup extra)
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 cup chilled butter, diced into
1/2-inch cubes
3/4 cup milk (plus 2-3 tbsp more)
2 teaspoons vanilla extract

Serve with:
Vanilla ice cream

Directions:
1. Preheat the oven to 425°F. Prepare a ceramic baking dish (about a 2-quart capacity) by lightly buttering.

2. Prepare the filling. Prepare the peaches by peeling, pitting, and slicing into thin, crescent-shaped slices.

3. In a large bowl, add the blueberries to the peach slices. Sprinkle with the white sugar, brown sugar, cornstarch, cinnamon, and salt. Stir until combined.

4. Place the peaches and blueberries in the prepared baking dish and place in the oven for 20 minutes to jumpstart the baking process.

5. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir to evenly combine the ingredients.

6. Add half of the diced butter to the flour mixture and combine well with a pastry blender or fork. Add the remaining diced butter and continue to blend leaving pea-sized pieces of butter.

7. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed. Turn out the dough onto a lightly floured board and gather the dough together. Knead 2-3 times to form a dough ball. Flatten the dough ball to about a 1/2-inch thickness.

8. Using a 2-inch biscuit cutter, cut circles of dough.

9. Place the biscuits on top of the hot fruit in the baking dish. Brush the tops of each dough piece with melted butter. Extra biscuit dough? Simply bake in the oven on a baking sheet until golden brown.

10. In a small bowl, stir together the sugar-cinnamon topping. Sprinkle the mixture on top of the entire dish.

11. Continue baking in a 425°F oven until the biscuit dough is cooked through and the tops nicely golden brown, about 15 more minutes. Remove from the oven and allow to cool for 30 minutes.

12. Serve warm (not hot) with your favorite vanilla ice cream.

Make Your Own Summer Blueberry Hand Pies

SUMMER BLUEBERRIES burst with a flavor that only happens when truly in season. One of our favorite ways to celebrate these little nutritional powerhouses is to place them in hand pies. The berries’ diminutive size fit neatly into petite packets, which highlight the rich cream cheese-based crust — a truly mouth-watering match!

Sweet Endings! Three Summer Fruit Pies

Pies, galettes, and crostatas, oh my! Celebrate summer fruit with a beautiful baked delight. IN THIS ISSUE, we acquaint you with some of our very favorite fresh fruit desserts. We include three delicious recipes that provide a sweet finish to any summer occasion.