frozen lemon souffle

the goods:

1 cup granulated sugar

1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)

8 large eggs, whites and yolks separated

1/4 teaspoon salt

2/3 cup cold heavy cream

raspberries, for serving

confectioners' sugar, for serving

In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes. (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

Meanwhile, wrap outside of a 3 and 1/3 cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.

In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight).

 To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

fudgy chocolate chip toffee bars

Ok, I admit it, I'm a Pinteresting fool! Found this recipe through Pinterest, but it's originally from Pillsbury... totally worth it!

the goods:

1/2 cup butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 ounces) toffee bits

1 roll refrigerated chocolate chip cookie dough

1 bag (12 ounces) semi-sweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 tablespoon butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Set the cookie dough roll out for about 10 minutes to soften up. In a medium mixing bowl, mix together 1/2 cup melted butter, 1 and 1/2 cups graham cracker crumbs, and 3/4 cup toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for about 15 minutes.

Meanwhile, in a medium saucepan, heat the condensed milk, chocolate chips, and tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove from heat and stir in vanilla. Spread the chocolate mixture over the graham cracker crust.

In another mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-30 minutes, or until golden brown. Cool completely before cutting, about 2 more hours.

frozen chocolate-mousse trifles

the goods:

2 cups crumbled chocolate angel food cake (5 ounces)

4 large egg whites

1/2 cup sugar

1/3 cup unsweetened cocoa powder, sifted

1/2 cup cold heavy cream

1/2 ounce bittersweet chocolate, for serving

In a medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.

Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse.

Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

strawberries and cream bars

the goods:

2 pounds strawberries, hulled, halved if large

1 and 1/2 cups sugar

7 large egg whites

2/3 cup cold heavy cream

1 teaspoon pure vanilla extract

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and puree until smooth. Pour into a 9-by13-inch dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.

In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture.

Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or covered, up to 3 days), before cutting into squares.

cherry-lime cups

the goods:

crust:

7 tablespoons cold unsalted butter, cut into pieces, plus more for muffin pan

1 and 1/3 cups flour

1/4 cup sugar

1/2 teaspoon salt

2 large egg yolks

1/2 teaspoon pure vanilla extract

filling:

2 large eggs, lightly beaten

3 tablespoons flour

2/3 cup sugar

1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)

1/4 teaspoon salt

9 cherries, halved and pitted

Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly). Divide dough into 6 pieces. Roll each into a ball and place in muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie wights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.

Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes.

With the tip of a knife, or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

red, white, and blue berry trifle

the goods:

5 cups raspberries

3/4 cups confectioners' sugar

1/4 cup fresh orange juice (from 1 large orange)

10 ounces marscapone cheese (1 and 1/3 cups)

1 and 1/4 cups cold heavy cream

1/2 teaspoon pure vanilla extract

20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces

2 and 1/2 cups blueberries

In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile in a large bowl, stir together marscapone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.

(yes, that is my son in the background with his finger poised ready to swipe a taste!)

Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours. To serve, unmold trifle and peel away parchment.

raspberry mouse pie

the goods:

7 graham crackers

3 tablespoons fresh lemon juice

2 and 1/4 teaspoons powdered gelatin

5 cups fresh raspberries

1/2 cup plus 2 tablespoons

2 cups cold heavy cream

Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.

With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top.

Refrigerate until set, about 2 hours (or up to overnight).

Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into squares to serve.