caramel apple cake

the goods:

applesauce:
3 fuji apples, peeled, cored, and quartered
3 golden delicious apples, peeled, cored, and quartered
1/4 cup apple cider
3/4 cup apple juice
2 tablespoons brandy
3 tablespoons butter
2 tablespoons honey
1 tablespoon dark brown sugar
3/4 teaspoon cinnamon

apple cake:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
2 and 1/2 cups sugar
2 large eggs
4 cups homemade apple sauce

caramel sauce:
1 and 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
1 and 1/2 cups heavy cream

caramel buttercream:
1 and 1/2 cups sugar
1/3 cup all-purpose flour
1 and 1/2 cups whole milk
1/3 cup heavy cream
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
1 teaspoon pure vanilla extract
1/3 cup plus 2 tablespoons caramel sauce

1 bag toffee bits

Homemade apple sauce: In a medium saucepan, combine apples, apple cider, apple juice, brandy, butter, honey, brown sugar, and cinnamon. Cover the saucepan and cook over medium heat for 15-to minutes, or until apples are soft. Allow to cool, then mash with a potato masher. Chill sauce to room temperature.
Apple cake: Preheat oven to 325 degrees. Butter three 8-inch cake rounds and line the bottoms with parchment paper, then butter parchment. dust with flour and knock out the excess flour. Whisk together the flour baking soda, baking powder, salt, cinnamon, allspice, and cloves in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the flour mixture to the bowl in 3 parts, alternating with the applesauce (beginning and ending with flour). Scrape down the bowl, then mix on low speed for a few more seconds to combine. Divide batter among prepared pans and smooth tops. Bake for 40-45 minutes, rotating pans halfway through bake time, until toothpick inserted in the center of the cake comes out clean. Transfer pans to wire racks to cool for 20 minutes. Then turn cakes out onto racks, remove parchment, and cool completely.
Caramel sauce: In a medium saucepan, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently, turn the heat up to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow mixture to boil. Take caramel to 300 degrees on a candy thermometer, or until it turns a rich caramel color if you don't have a thermometer. Remove from heat and add butter and cream. Stir until combined. Cool to room temperature and store in a jar in the refrigerator until ready to use.
Caramel buttercream: In a medium saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes. Transfer to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add butter and vanilla. Mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy. Add 1/3 cup caramel sauce and continue mixing until combined.
Cake assembly: Place one of the cake layers on the cake base and level off the top (mine were already pretty level). Pipe a circular border around top edge of cake. Spoon a thin layer of caramel inside the border. then top with more buttercream to seal it in. Add another cake layer and level off top. Pipe another border of buttercream, fill with a thin layer of caramel and top with more buttercream. Add final cake layer, upside-down. Cover with a thin layer of buttercream all over entire cake (crumb coat) and place in the fridge to set, 30 minutes. Remove from fridge and finish frosting. Press toffee bits into side of cake on bottom half and top with caramel sauce on the top. Refrigerate until ready to serve.

american flag cookie cake

the goods:

3/4 cup unsalted butter, room temperature, divided

3/4 cup granulated sugar

1 egg, room temperature

2 teaspoons vanilla extract, divided

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons cornstarch

1 teaspoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 package (8 ounces) cream cheese, room temperature

1 and 1/2 cups confectioners' sugar

2-3 tablespoons heavy cream

1 cup blueberries

2 cups strawberries, hulled, and halved

1 can whipped cream

Beat 1/2 cup butter with an electric mixer one medium speed until creamy, about 1 minute. Add granulated sugar, and beat on medium speed until fluffy. Add egg and 1 teaspoon vanilla, and beat until smooth, scraping sides of bowl as necessary. In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture while mixer is on low speed. Beat until completely combined, about 1 minute. Transfer dough to a bowl, cover tightly with plastic wrap and chill 30 minutes. 

Preheat oven to 350 degrees. Lightly coat a 13-by-9-inch baking sheet with cooking spray. Press dough evenly into baking sheet, forming a slight edge on all sides. Bake until edges are very lightly browned, 18-20 minutes. Cool completely.

Beat cream cheese and remaining 1/4 cup butter on medium speed until smooth, about 2 minutes. Add confectioners' sugar and 2 tablespoons cream; beat 2 minutes. Add remaining 1 teaspoon vanilla and tablespoon of cream. Beat 1 minute. Spread in a thick layer over cookie.

Arrange blueberries in a square in the top left corner of the cookie. Arrange strawberry halves in parallel horizontal lines, leaving about an inch between each row. Then squirt whipped cream stars in between each strawberry row. Slice and serve.

mini heart pie pockets

the goods:

basic pie dough:

1 and 1/4 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold, cut into cubes

5 tablespoons very cold water

1/4 cup strawberry jam

1 egg whisked with 1 tablespoon water

raw sugar 

In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, or 2 butter knives, cut the butter into the flour mixture until butter is the size of peas. Add water a few tablespoons at a time, stirring dough with a fork until it comes together. Form into a disk and wrap in plastic. Refrigerate for 1 hour. Roll dough out to an even thickness, (fairly thin). Using a heart shaped cutter (smallest you have), cut out as many hearts as you can (preferably an even number). On half the hearts, drop a 1/2 teaspoon of jam in the center. Dab outer edges of hearts with egg wash and place a topper on each jam-filled heart. Use a fork to seal the edges together. Place on a parchment-lined baking sheet, cut tiny slits or x's in the hearts, brush with egg wash and sprinkle with raw sugar. Bake at 370 degrees for 15-20 minutes, until golden.

strawberry tall cake

the goods:

1 box mix angel food cake

1 pint strawberries, hulled, and chopped

3 cups heavy whipping cream

6 tablespoons powdered sugar

2 teaspoons vanilla

Line two 8-inch cake pans with parchment paper. Mix angel food cake according to box instructions. Pour half into each pan. Bake for about 30 minutes. Allow to cool. In a stand mixer fitted with the whisk attachment, whip cream, sugar, and vanilla until stiff peaks form. Gently remove cakes from pan and with a sharp serrated knife, slice them in half to create 4 thinner cake layers. Layer cake, then whipped crem, then strawberries, finishing with a large mound of whipped cream and strawberries. 

Simple. Fresh. Delicious. Beautiful.

key lime pie

the goods:

2 packs graham crackers

1/4 cup light brown sugar

1/2 cup unsalted butter, melted

8 large egg yolks

2 cans (14 ounces each) sweetened condensed milk

1 and 1/4 cups fresh key lime juice

1 cup whipping cream

1 teaspoon granulated sugar

key lime slices for garnish

In a food processor, pulse graham crackers, brown sugar, and a pinch of salt until you have fine crumbs. add the melted butter and pulse to combine.

Preheat oven to 350 degrees. Press the crumbs evenly over the bottom and up the sides of a pie pan (9-10 inches). Bake for 10 minutes, until just set. Let cool completely.

In a bowl, whisk together the egg yolks with the condensed milk, lime juice, and a pinch of salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temp to 325 degrees and bake for 20-25 minutes, until set around the edges and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

In the bowl of a stand mixer fitted with the whisk attachment, whip cream and sugar together until stiff peaks form. Pile onto pie and garnish with lime slices.

dessert tacos

the goods:

shells:

6 large flour tortillas

oil for frying

1 package graham crackers

3 tablespoons sugar

1 tablespoon cinnamon

filling:

8 ounces cream cheese, room temperature

1 cup heavy cream

1 teaspoon lemon juice

1/4 cup powdered sugar

1 teaspoon vanilla

topping:

1 can cherry pie filling

In a food processor, combine graham crackers, cinnamon, and sugar until crumbled and fine. Place mixture in a bowl and set aside.

In a heavy cast-iron skillet heat about an inch of oil over medium heat. Using a 3.5 inch circle cutter, cut out circles from your tortillas. Using tongs, place one circle in the oil for about 5 seconds, flip it over and fold in half holding it in a taco shell shape in the oil for another 5 seconds or until browned. Immediately remove from the oil and toss in the bowl with the crumbs and cinnamon sugar. Set in an upside-down muffin tin to cool.

To make the filling, in a stand mixer, cream together cream cheese and lemon juice until soft. Add in whipping cream and beat on medium for 2 minutes. Add in sugar and beat until stiff and fluffy. Place in a zipl-loc bag and refrigerate for at least 30 minutes.

When ready to serve, snip a hole in the corner of the bag and pipe filling into shells. Top with a cherry and some pie filling. Ole!

raspberry lime cupcakes

the goods:

1 box white cake mix

1/3 cup oil

2 egg whites

2 eggs

3/4 cup buttermilk

zest of 2 limes

1/4 cup lime juice

1/2 cup sour cream

1 cup frozen raspberries

lime whipped cream:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 pint (2 cups) heavy whipping cream

3 teaspoons lime flavored gelatin (jell-o mix)

Preheat oven to 350 degrees and line cupcake tins with paper liners.

In a large bowl combine oil, egg whites, eggs, buttermilk, lime zest, lime juice, and sour cream until smooth. Stir in cake mix. Fold in raspberries. Using a scoop, fill cupcake liners 3/4 full and bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire racks.

To make the lime whipped cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. With mixer running, stream in whipping cream and beat. Add gelatin until you reach desired flavor/color. Beat until stiff peaks form. Keep in refrigerator until ready to use. Pipe onto cooled cupcakes and decorate with a lime slice.

candy apple pie

the goods:

crust:

1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)

3 tablespoons sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping

apple filling:

5 granny smith apples (peeled, cored, and sliced very thin)

5 tablespoons butter

1/2 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

cream cheese top:

8 ounces cream cheese, softened

1 teaspoon vanilla

1 egg

1 tablespoon fresh lemon juice

1/4 cup sugar

whipped cream topping:

3/4 cup heavy whipping cream

2 tablespoons sugar

1/2 cup caramel ice cream topping

Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.

In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.

In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.

Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.

no bake cheesecake bars with fresh blueberry sauce

the goods:

crust:

12 graham cracker sheets

1/4 cup sugar

1/2 cup (1 stick unsalted butter, melted

filling:

2 packages (8 oz. each) cream cheese, room temperature

1 cup confectioners' sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 teaspoon almond extract

blueberry sauce:

2 cups fresh blueberries

1/2 cup sugar

1 tablespoon butter

2 teaspoons cornstarch

1 teaspoon vanilla

Make the crust: using a food processor, blend graham cracker sheets until they turn into crumbs. Add sugar and melted butter, and pulse until well combined. Press into the bottom of an 8-by-8-inch pan. 

Make filling: using a mixer with the whisk attachment, combine cream cheese and confectioners' sugar until smooth. Add heavy whipping cream, vanilla extract, and almond extract. Mix on high for 2-3 minutes until thickened. Pour filling over crust. Cover and refrigerate at least 2 hours.

Make sauce: Combine all ingredients in a medium saucepan. Cook over medium-high and simmer for about 5 minutes. The blueberries will break down and become thick. Let cool and refrigerate until you're ready to serve the cheesecake.

To serve: Cut cheesecake into squares and gently remove from the pan. Arrange on a platter and spoon blueberry filling over top of each square.

buttermilk cake with whipped cream and fresh fruit filling

I didn't actually get a picture of the inside of this cake because it got eaten too quickly! But it's 3 beautiful layers of buttermilk cake with the fluffiest whipped cream and fruit filling! And don't even get me started on the yummy frosting!

the goods:

buttermilk cake:

4 whole eggs, room temperature

2 egg yolks, room temperature

1 and 1/4 cups buttermilk, shaken

2 teaspoons vanilla extract

3 cups cake flour

2 cups granulated sugar

1 tablespoon plus 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, cold and cut into small even pieces

vanilla whipped cream filling:

2 tablespoons cold water

2 teaspoons unflavored gelatin

1 and 3/4 cups whipping cream, cold, divided

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

pinch of salt

1 cup fresh strawberries, hulled and thinly sliced

1 cup fresh raspberries

1 cup fresh blueberries

blackberries for garnish

frosting:

1/4 cup whole milk

3 sticks plus 2 tablespoons unsalted butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

pinch of salt

few drops of teal or purple or golden gel color (your choice)

Buttermilk cake: Preheat the oven to 350 degrees. Butter the bottoms and sided of three 8-inch round cake pans, line bottoms with parchment round, butter the parchment and dust with flour. In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk and the vanilla, set aside. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and salt. With the mixer on low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture. Add the remaining 1 cup buttermilk to the dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides of the bowl down. Reduce speed to low and add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated. Divide the batter evenly among the 3 prepared pans. Place 2 of the pans on a baking sheet and bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Repeat for remaining cake layer. Let the layers cool in pans for 10 minutes, then loosen the sided with a small paring knife, and carefully turn out onto wire racks, peel off paper liners and let cool completely.

Vanilla whipped cream filling: In a stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it or you'll end up with panna cotta!) In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, confectioners' sugar, vanilla, and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Cover and chill until ready to use.

Frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I used a number 4 on my KitchenAid). Butter will become very pale and creamy. Add confectioners' sugar, vanilla, salt, and milk, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy, and fluffy. Tint with a few drops of gel coloring.

Assembly: Trim any rounded tops from cake layers with a serrated knife. Place first cake layer on a cake stand or plate, face-up. Fill pastry bag (or plastic zip-top bag with the corner snipped off) with about 1 and 1/2 cups frosting and pipe a dam around the perimeter of the cake (this will keep your whipped cream filling and fruit in place). Spread about 1 cup of the cream filling on top of the cake layer (inside the dam) and top with strawberries, blueberries, and raspberries. Repeat with another layer. When you come to your final layer, place it face-down. If you see any spots where the fruit or whipped filling is peaking out, use your piping bag to squeeze frosting in there to plug up any holes. Use an offset spatula to smooth the frosting so it is flat against the cake. Wrap the whole cake in plastic wrap, and then, once covered, use your hands to gently ensure that the cake is lined up straight. Chill for at least 30 minutes. Apply a crumb coat of frosting to the cake and chill again for 30 minutes. Using an offset spatula or scraper, apply final frosting layer and top with fresh fruit for garnish. Keep refrigerated.

mango ice

the goods:

1 cup sugar

4 large, ripe mangoes, pitted and cubed

grated zest of 1 orange

In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with a wooden spoon until the sugar dissolves and a light syrup forms. Remove from heat and let cool. Refrigerate until ready to use. In a blender or food processor, puree mango pulp until smooth. Transfer to a bowl and add the sugar syrup and orange zest. Stir well. Cover and refrigerate until chilled, at least 3 hours (or up to 24 hours).

Transfer chilled mixture to an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until firm, at least 2 hours.

white chocolate raspberry cheesecake

 

the goods:

 

1 store-bought pre-made oreo crust (save the lid)

1 tablespoon granulated sugar

1 and 1/2 teaspoons cornstarch

1/3 cup cold water

1 and 1/2 cups fresh or frozen raspberries

12 ounces cream cheese (1 and 1/2 packages), softened

1/3 cup granulated sugar

1 egg

1 egg white

1 teaspoon vanilla extract

1 and 1/2 teaspoons lemon juice

1 cup white chocolate chips

1/4 cup heavy whipping cream

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 tablespoon sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce is thickened. Remove from heat and force sauce through a fine mesh sieve into a bowl to remove seeds. Set aside. 

In a large bowl, using an electric mixer, beat together cream cheese and 1/3 cup granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Melt white chocolate with cream in a bowl set over a pot with 1-inch of simmering water in it until melted and smooth. Add melted chocolate to cream cheese mixture and blend until smooth. 

Pour 2/3 cup cheesecake mixture into oreo crust and spread over bottom. Drizzle or spoon 2 tablespoons raspberry sauce over top. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you don't want any red showing). Swirl cheesecake with a toothpick. Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to drop small circles in a swirl pattern over cheesecake. Take a toothpick and beginning at the center or very outer circle, run the toothpick through the center of each circle to create a heart (don't lift the toothpick until you finish the last heart). 

I baked my cheesecake for 40 minutes and it cracked, so I would probably bake it for 30-35 minutes or until just set, then turn off the oven and leave the cheesecake in there for 5 minutes more. Remove from oven and allow to cool. Cover with the saved lid and refrigerate until fully set, about 6 hours. Serve with remaining raspberry sauce.

chocolate covered strawberries

 

the goods:

 

24 ounces good-quality semisweet chocolate chips

6 ounces white chocolate chips

12 to 16 large strawberries

Melt both chocolates in separate glass bowls set over saucepans of simmering water. Line a baking sheet with parchment paper. Making sure that strawberries are completely dry, hold a strawberry by its leaves and gently dip and turn it in the chocolate to coat. Lay it on its side on the parchment. Repeat with remaining strawberries.  Let them sit at room temperature for 30 minutes to set slightly. Take the melted white chocolate and place it in a pastry bag or plastic storage bag with a small hole cut in the corner, and drizzle stripes over the chocolate. Store in the fridge to set completely.

ultimate caramel apples

 

the goods:

 

10 Granny Smith apples

12 ounces white chocolate chips

12 ounces semi-sweet chocolate chips

assorted toppings for coating (I used snickers, butterfingers, and oreos)

10 craft sticks, popsicle sticks, or twigs

 

homemade caramel:

1 cup butter

2 cups granulated sugar

1 and 1/2 cups corn syrup

2 cups heavy cream

1 teaspoon vanilla extract

 

Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter a rimmed baking sheet and clear enough room in the refrigerator for it to sit evenly.

 

Prepare homemade caramel: In a large saucepan (or small pot), combine butter, sugar, corn syrup, and 1 cup heavy cream. Heat mixture to a boil just over medium heat, stirring frequently. Once mixture has reached a boil, stir in remaining 1 cup heavy cream. Then without stirring, bring mixture to exactly 239 degrees on a candy thermometer, then immediately remove from heat. This should take 20-25 minutes. You can reduce heat if it's about to bubble over, but ideally, keep it on medium. Carefully pour caramel to a medium saucepan to allow to cool and stir in vanilla. Allow to cool 10 minutes before dipping apples.

 

Immediately, and quickly (the caramel does not reheat well, so you really get one shot), dip the apples in the caramel. Swirl the apple to coat all of the edges, allow excess to drip off, run the bottom of the apple along the inside edge of the pan. Tilt the apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in the fridge. Repeat with remaining apples and allow caramel to set in the fridge.

 

Prepare toppings, by chopping or crushing them. Heat chocolate in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Using a small rubber spatula or butter knife, coat edges with melted chocolate and immediately sprinkle or roll in desired toppings. Return to refrigerator to set completely.

 

Pass out to your favorite people!

peach crisp

 

the goods:

 

1 cup all purpose flour

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

dash of nutmeg

1/4 teaspoon salt

1 stick cold unsalted butter, cut into pieces

6 peaches peeled and sliced

grated zest and juice of 1/2 lemon

2 tablespoons pure maple syrup

 

Preheat oven to 350 degrees. Start with the crumb mixture: in a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture.

Place the peaches in a bowl and add the lemon zest. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into a 9-inch square or 8x12-inch baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for 30 minutes more.

apple galette

 

the goods:

 

pie crust:

1 and 1/4 cups flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

5 tablespoons very cold water

 

3 Granny Smith apples, peeled, cored, and sliced

2 tablespoons flour

juice of 1/2 a lemon

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

1/8 teaspoon salt

6 tablespoons unsalted butter

sanding sugar

Make the crust: In a medium bowl, stir together the flour, sugar, and salt. Cut in the butter using two knives or a pastry cutter. Add water and mix with a fork until dough pulls together. Shape into a disc, and wrap in plastic wrap. Store in refrigerator until ready to use.

Preheat oven to 375 degrees.

In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt.

Roll out pie crust into a large circle and place on a rimmed baking sheet lined with parchment paper. Place the apple mixture on the crust. Fold over the edge of the crust so that it covers 2 to 3 inches of the apple mixture. Dot the top of the galette with chunks of butter and sprinkle with sanding sugar. 

Bake for 30 to 40 minutes, until the filling is golden and bubbly. 

Allow to cool slightly, then slice into wedges with a pizza cutter. 

sweet marscapone cream fruit tartlets

 

the goods:

 

16 pre-made miniature tart shells (you can fin them in the frozen section); baked according to package instructions and cooled

1 cup cold heavy cream

5 tablespoons confectioners' sugar, divided

12 to 16 ounces marscapone cheese

1 pint blueberries

1 pound strawberries, hulled and sliced

 

In an electric mixer, whip (with whisk attachment) heavy cream with 1 tablespoon confectioners' sugar until stiff peaks form. Transfer to a bowl. Add marscapone and remaining 4 tablespoons sugar to mixer and beat until smooth and well combined. Gently fold in whipped cream.

 

Scoop marscapone mixture into a zip-top bag and snip the corner off with some scissors. Squeeze some filling into each cooled tartlet shell.

 

Adorn with blueberries and strawberries.