Pumpkin Swirl Cheesecake Bars

Looking for a new way to enjoy pumpkin? Try our stunning and delicious Pumpkin Swirled Cheesecake Bars made with a delightful crust of graham cracker, pecans and brown butter!

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Pumpkin Swirl Cheesecake Bars
Makes 12 bars

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened to room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
1/8 teaspoon salt

For the Pumpkin Swirl:

1 can (15oz) pumpkin puree
2 teaspoons pumpkin spice

For the Browned Butter, Graham Cracker and Pecan Crust:

1/2 cup butter
9 whole graham cracker sheets
1/2 cup pecan halves or pieces

Directions:

1. Preheat the oven to 350 F. Prepare a 9 x 13-inch metal baking pan by spraying, then lining it with parchment paper. Leave an overhang on the sides for easy removal of the bars after baking. Use binder clips to secure the parchment while prepping the crust. (NOTE: Remove the binder clips before baking!)

2. Prepare the brown butter. In a small saucepan, melt the butter over medium heat. Continue heating, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to let it burn. Once browned, remove from heat and set aside to cool slightly.

3. In a food processor, combine the graham crackers and pecan pieces. Pulse until a coarse crumb is formed. Pour the brown butter over the mixture and pulse again until well combined. The mixture should resemble thetexture of wet sand.

4. Press the crust mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to press it down firmly.

5. Bake the crust for 7 minutes, or until it’s just beginning to brown. Remove the pan from the oven, and let it cool while preparing the filling.

6. Turn down the oven to 325 F.

7. Using a stand mixer or hand mixer, prepare the cheesecake filling. Beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. Periodically, scrape down the bowl with a spatula to make sure the ingredients on the sides and bottom are fully incorporated. Add the sour cream and keep mixing until smooth.

8. Crack the eggs, one by one, into a small bowl and add one at a time. Mix after each egg. Add the vanilla extract and salt to the cream cheese mixture. Beat until combined and smooth.

9. Prepare the pumpkin swirl. Pour 1 cup of the prepared cheesecake mixture into a separate bowl. Then, add in the pumpkin puree and pumpkin spice, and mix until well combined.

10. Dollop spoonfuls of the cheesecake mixture and pumpkin swirl mixture into a checkerboard pattern into the prepared and baked crust. Use a butter knife to reach into the mixture to swirl the two mixtures together creating a marbled effect. (Avoid touching or disturbing the crust when swirling!) TIP: Don’t swirl too many times or the pattern will look messy by the end!

11. Bake the cheesecake bars in the 325 F preheated oven for 40-55 minutes, or until the edges are set and the center is slightly jiggly, but not runny looking.

12. Remove the cheesecake bars from the oven and place the pan on a wire rack. Let them cool completely in the pan.

13. Once cooled, cover tightly with plastic wrap and refrigerate the pan for at least 4 hours, (or overnight), until fully chilled and set.

14. Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve chilled.

Cranberry Apple Crisp with Vanilla Bean Ice Cream

Tart cranberries combine deliciously with sweet apples in this easy-to-prep crisp! Warm and cozy spices embrace these seasonal fruits to create a dessert that feels like the ultimate fall gift. Top it off with vanilla bean ice cream and let your taste buds do a little dance!

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Cranberry Apple Crisp with Vanilla Bean Ice Cream
Serves 6-8

Crisp Ingredients:

1/2 cup white sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon freshly grated ginger
3 cups cored, peeled, and sliced apples (Fuji, Gala, Granny Smith)
1 cup fresh or frozen cranberries
Butter for greasing baking dish

Crumble Topping Ingredients:

1/4 cup butter (1/2 stick), melted
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup pecans, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt

Serve with:

Vanilla bean ice cream

Directions:

1. Preheat the oven to 375 degrees F. Butter the interior of a large (9” x 13”) glass or ceramic baking dish.

2. In a small bowl, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the grated ginger, chopped apples, and cranberries with the sugar-cornstarch mixture. Place in the buttered baking dish.

3. In a microwave safe measuring cup using 30 second intervals, melt the butter. In a separate bowl, mix together the brown sugar, flour, oats, pecans, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and forms clumps when pressed together.

4. Sprinkle the crumb topping on top of the cranberry-apple filling. Bake in the preheated 375 degree F oven for 35-40 minutes. Check on the crisp's progress after about 30 minutes. If the top is browning, but the center has not reached an internal temperature of 165 degrees F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish and the depth of the fruit and crumb topping; adjust timing accordingly.)

5. Serve the cranberry-apple crisp while still warm. Top with a scoop of vanilla bean ice cream for the ultimate fall dessert experience!

Homemade Cherry Bourbon Pie with Buttery Oat Crumble Topping

This homemade cherry pie is a decadent dessert that's perfect for special occasions, or for simply satisfying a summer fruit pie craving. Enjoy the blend of sweet and tart flavors with the satisfying crunch of the buttery oat crumble topping. Serve the pie with vanilla ice cream for maximum indulgence!

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Homemade Cherry Bourbon Pie with Buttery Oat Crumble Topping
Makes one 9-inch pie

Cream Cheese Crust Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
6 ounces cream cheese, cubed and chilled
3/4 cup unsalted butter (1-1/2 sticks), cubed and well chilled
2-4 tablespoons ice water

Pie Filling Ingredients:

5 cups fresh or frozen cherries (thawed completely), pitted and halved
2 tablespoons bourbon
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon of salt

Buttery Oat Crumble Topping Ingredients:

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup unsalted butter, cold & cubed
1/4 teaspoon of salt

Directions:

1. PART ONE - Prepare the crust: Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times until evenly distributed.

2. Add the cream cheese cubes and half of the butter cubes into the food processor. Pulse 4-5 times to cut into the flour. Add the remaining butter cubes and pulse a few more times. The mixture should be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

3. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching it together -- if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much).

4. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball into a flat disk. Wrap in plastic wrap and chill in the refrigerator for 1 hour, or overnight.

5. PART TWO - Make the cherry filling: While the dough chills, make the filling. If using frozen cherries, be sure to thaw the cherries completely, drain and pat dry. If using fresh cherries, be sure to carefully pit and halve while checking for any pit remnants in the cherry halves. A good cherry pitter is a key tool for this process!

6. In a large bowl, combine the cherries, bourbon, sugar, cornstarch, vanilla extract, and salt. Stir until the cherries are coated. Let the cherries rest for 15 minutes.

7. To ensure that the filling thickens properly, transfer the cherry liquid at the bottom of the cherry bowl and heat in a small saucepan on the stovetop until it is bubbling and begins to thicken. Remove from the heat and let cool slightly before adding back to the cherries.

8. PART THREE - Make the crumble topping: Make the crumble topping. In a medium-sized bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, cubed butter, and salt. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.

9. PART FOUR - Assemble the pie: Preheat the oven to 375 degrees F.

10. Roll out the pie dough. Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin, roll it into a 14-inch circle, then transfer it to a 9-inch pie pan. Fold the edge of the crust under itself and crimp into your favorite design.

11. Pour the cherry filling into the prepared pie crust. Sprinkle the buttery oat crumble evenly over the cherry filling.

12. Place the pie on a pie guard (to catch any spill-over while baking). Bake for about 50-65 minutes or until the filling is bubbling and well-set, and the crumble topping is golden brown and crisp. Cover the edges of the pie with a pie shield and the top with foil, if needed.

Coffee Ice Cream

Try our irresistible coffee ice cream! Robust coffee flavor, in a creamy indulgent form, provides a cool escape with every spoonful. Treat yourself to a scoop (or two) of the ultimate coffee lover's delight!

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Coffee Ice Cream
Makes about 1 quart

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup finely ground coffee beans
4 large egg yolks
1 teaspoon pure vanilla extract

Directions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and finely ground coffee beans. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil.

2. Remove from the heat and cover. Let it steep for about 20 minutes to infuse the coffee flavor.

3. Strain the mixture through a fine-mesh sieve double-lined with cheesecloth to remove the coffee grounds. Strain two times, if necessary, to remove all of the larger coffee grounds. Return the strained coffee-cream mixture to the saucepan and warm well, (but do not allow to simmer).

4. In a separate bowl, whisk the egg yolks.

5. Temper the egg yolks by whisking a 1/4 cup of the warm coffee mixture intothe eggs. Whisk together, then add a whole cup of the warm coffee mixture to the eggs and whisk together. Finally, add the entire egg mixture to the saucepan holding the remaining warm coffee mixture.

6. Cook the coffee mixture over medium heat, stirring constantly, until it thickens. Be sure to not let the mixture come to a boil.

7. Remove from heat and let it cool slightly. Add the vanilla extract and stir until combined.

8. Chill the coffee custard base in the refrigerator for at least 4 hours or overnight.

9. Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions.

10. Transfer the churned ice cream to a sealed container and freeze for at least 3 hours, or until firm.

Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream

Summer stone fruits are one of nature's finest gifts! So let's celebrate the season with some grilled summer peaches! Grilling peaches brings out their sweet juices while the warm, slightly charred flavor pairs perfectly with cold, vanilla bean ice cream. Prep the maple sesame toasted oats beforehand to quickly assemble this easy weeknight dessert.

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Grilled Summer Peaches with Maple Sesame Toasted Oats and Vanilla Bean Ice Cream
Serves 6

Ingredients:

3 cups old fashioned oats
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1 cup chopped pecans
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/4 cup packed light brown sugar
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil
1/4 cup tahini
1 teaspoon vanilla extract
1/2 teaspoon sesame oil
6 peaches, halved and pitted
3 tablespoons vegetable oil, for brushing peaches and grill grates
Vanilla bean ice cream, for serving
Flake salt, for finishing

Directions:

1. Make the toasted oats. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the oats, white and black sesame seeds, chopped pecans, coconut flakes, cinnamon, brown sugar, and salt.

3. In a small, microwave-safe bowl, heat the butter until melted, roughly 30 seconds. In a medium bowl combine the maple syrup, olive oil, tahini, vanilla, sesame oil, and melted butter. Stir until combined.

4. Pour the maple syrup mixture over the dry ingredients. Use a wooden spoon to toss the dry ingredients until all are coated.

5. Spread the sticky oat mixture evenly over the prepared baking sheet and bake until golden brown, roughly 25-30 minutes. Toss occasionally to break up any large pieces, and to ensure even roasting. Remove from heat and set aside.

6. Meanwhile, oil the grill grates. Heat the grill to high. Brush the flesh of the peaches with the vegetable oil.

7. Grill the peaches, cut side down, until softened, 3-5 minutes. Use grill tongs to test and lift one peach to ensure grill marks are present, and that the flesh has slightly caramelized. Remove the peaches with grill tongs.

8. Serve the peaches topped with the maple sesame toasted oats mixture, vanilla ice cream, and a sprinkle of flake salt.

Panna Cotta with Strawberry-Rhubarb Sauce and Crumbled Shortbread

Dive into a world of creamy delight with our exquisite Panna Cotta, adorned with a sweet-tart Strawberry-Rhubarb Sauce and a touch of crumbled shortbread. This dessert is a symphony of flavors and textures that will leave you craving more!

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Panna Cotta with Strawberry-Rhubarb Sauce and Crumbled Shortbread
Serves 6

Panna Cotta Ingredients:

1 package (1 tablespoon) plain, unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
Pinch of salt

Strawberry-Rhubarb Sauce Ingredients

3 cups rhubarb, diced into 1/4-inch pieces
2 cups strawberries, diced
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt

Garnish:

6 shortbread cookies, crushed

Directions:

1. Prepare 6 individual ramekins or small bowls by wiping with a thin film of canola oil using a paper towel. This thin coating of oil will help the panna cotta release more easily in step 7.

2. In a small bowl, bloom the gelatin by sprinkling the powder into 2 tablespoons of cold water. Stir the gelatin into the water until itdissolves and let it set and bloom for 5-10 minutes. It will become verygelatinous in about 5 minutes.

3. Meanwhile, in a larger saucepan, heat the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt and bring to a low simmer, but not a boil. Whisk and cook until the sugar is dissolved. Remove from the heat.

4. Once the gelatin has bloomed and the cream mixture has warmed, activate the gelatin by heating in the microwave for 10 seconds. Stir the gelatin, and heat for an additional 10 seconds, if needed, until the gelatin is fully liquid again. Once the gelatin is liquid, whisk it into the warmed cream mixture.

5. Pour the panna cotta cream into the 6 prepared individual ramekins or bowls. Cover, and chill for at least 6 hours, or ideally overnight.

6. Prepare the strawberry-rhubarb sauce. Dice the rhubarb and the strawberries. In a saucepan, cook the fruit with the sugar, vanilla extract, and a pinch of salt. Mash with a potato masher or other pan chopping tool, and cook until the fruit is softened and reduced into a sauce, about 20-25 min. The sauce will thicken as it cools. Chill the sauce to serve with the panna cotta.

7. Once ready to serve the panna cotta, use a sharp knife to release the dessert from the rim of the ramekin or bowl. Dip the bottom of the ramekin or bowl into a bowl of hot water (be sure to not get any water into the dessert). The warm water will help the dessert release from the dish. Once it releases, quickly flip the dish over onto a dessert plate.

8. Top with the strawberry-rhubarb sauce and crushed shortbread cookies and enjoy!

Coconut Cream Pie

Coconut cream pie is a wonderful indulgence worth trying! Our recipe features coconut three ways. There is coconut milk and sweetened shredded coconut in the filling, and shaved, toasted coconut flakes on top. It’s destined to become a favorite of anyone lucky enough to get a taste.

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Coconut Cream Pie
Makes one 10-inch pie

Pie Ingredients:

1-1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons salted butter, cut into 1/2 inch cubes
2 tablespoons cold buttermilk
2 tablespoons ice cold water

Coconut Cream Filling Ingredients:

4 egg yolks
1/4 cup corn starch
1/2 cup sugar
1 can coconut milk, full fat
1-1/2 cups half-and-half
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 cups sweetened, shredded coconut

Whipped Cream Topping Ingredients:

2 cups whipping cream
1 teaspoon vanilla
1 teaspoon coconut rum (optional)
1/3 cup powdered sugar

Garnish:

1-1/2 cups shaved coconut, toasted in the oven until golden brown

Directions:

1. Prepare the pie crust by mixing the flour, salt, and sugar in a large bowl. Cut the cold butter into half-inch cubes.

2. Combine the butter and flour together by hand with a pastry blender, or pulse with a food processor leaving pea-sized pieces of butter remaining. Avoid using your fingers or hands to combine the flour and butter -- the heat will melt the butter and reduce the crust’s flakiness. As well, avoid over-mixing the butter and flour.

3. Add the buttermilk and cold water to the crumbly dough. Gather the dough until it loosely comes together into a ball.

4. Flatten the ball of dough slightly, cover with plastic wrap and allow it to chill in the refrigerator for 20-30 minutes.

5. Once the crust has chilled, roll it out into 10” circle and place in the pie dish. Crimp the edge and line the pie with parchment and pie weights. Re-chill the rolled out pie dough for another 20 minutes to help slow shrinkage during baking. Bake at 375 degrees F for 20 minutes, or until golden brown. Let the pie crust cool completely.

6. Prepare the coconut cream filling. In a large saucepan, whisk the egg yolks, corn starch, sugar, coconut milk, and half-and-half together. Continue whisking over low heat until the mixture just begins to bubble and thicken. This thickening process can take up to 15 minutes. Keep the heat on medium-low, and monitor carefully to be sure the filling doesn’t burn. Whisk often, and cook until it thickens into a pudding-like texture.

7. Remove the filling from the heat and whisk in the salt, butter, vanilla extract, and shredded coconut.

8. Add the warm filling to the parbaked, cooled pie crust. Cover with plastic wrap and refrigerate until chilled and set, about 3-4 hours.

9. Using a food processor, whip the cream by pulsing all of the whipped cream ingredients together. Continue pulsing until very stiff peaks form. Pipe or spoon the whipped cream on top of the chilled pie.

10. Add a garnish of toasted and shaved coconut.

11. Slice and enjoy!

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.

Dark Chocolate Chip Skillet Brownie

Close your eyes . . . Imagine biting into a warm, chocolaty brownie. Yummm . . . To make your dreams come true, make this skillet brownie -- it delivers the perfect chewy, chocolaty experience that you need and deserve. This recipe's chocolate flavor is enhanced with a sprinkle of flake salt for a delightful finish!

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Dark Chocolate Chip Skillet Brownie
Makes one large 10-inch brownie

Ingredients:

8 tablespoons butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ounce espresso, or strong coffee
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 cup dark chocolate chips or chunks
1/2 teaspoon coarse flake salt, for garnish

Directions:

1. Preheat the oven to 350 degrees F.

2. In a small saucepan, brown the butter until just golden in color. The milk solids will separate and turn golden brown - this is what gives a nutty flavor to the end recipe, so be sure to scrape in all the browned bits!

3. In a stand mixer or large bowl, mix the browned butter with the granulated sugar, and brown sugar until evenly incorporated. Stir in the egg, vanilla, and espresso; mix until combined.

4. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, and cocoa powder until evenly combined.

5. Add the dry ingredient mixture to the butter-sugar mixture. Fold in the chocolate chips. Transfer the brownie dough into a 10-inch cast-iron skillet add pat into place forming an even layer.

6. Bake in a preheated oven until the brownie is just set in the center (the dough springs back to a light fingertip touch), 18 to 20 minutes. Let the brownie cool for 5 minutes and sprinkle with flake salt before serving. Serve warm wedges of the brownie with a side of vanilla ice cream.

Lemon Curd Tartlets

These adorable lemon tartlets celebrate the goodness of bright, winter citrus, with a bit of added interest thanks to our honey-rosemary whipped cream. These tartlets will be a beautiful addition for bringing to any festivity, or for simply enjoying at home alongside your favorite sparkling wine.

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Lemon Curd Tartlets
Makes 6

Graham Cracker Crust Ingredients:

2 cups graham crackers (about 28 squares)
1/2 cup granulated sugar
1/2 teaspoon Kosher salt
1/2 cup unsalted butter, melted
Lemon Curd Filling

Ingredients:

2 teaspoons lemon zest, about 2 lemons
1 cup granulated sugar
1/8 teaspoon Kosher salt
3 large eggs
3 large egg yolks
1/2 cup fresh lemon juice (about 2 large lemons or 3 small lemons)
8 tablespoons cold, unsalted butter, cut into 1/2" cubes

Honey-Rosemary Whipped Cream:

1 cup heavy whipping cream
2 teaspoons honey
1 sprig fresh rosemary

Directions:

1. Infuse the whipped cream: In a small saucepan, heat the whipping cream and rosemary sprig over medium-low heat. Do not boil. Once heated (about 2 minutes), remove the cream and rosemary from the heat and bring to room temperature. Once room temperature, chill in the refrigerator until very cold. While the cream chills, prepare the crust and filling.

2. Prepare the crust: Preheat the oven to 325 degrees F. Grease six 4-inch tartlet pans with removable bases.

3. Use a food processor toprocess the graham crackers into a fine crumb. Pour the cookie crumb mixture into a medium bowl and whisk in the salt and sugar to combine. Pour in the melted butter, stirring until all of the cookie crumbs are coated, like wet sand.

4. Evenly press the crust mixture into the tartlet pans, firmly pushing on the bottom and thesides. Use the bottom of a glass or measuring cup to assist in achieving an even crust.

5. Place the tartlet pans on a rimmed baking sheet and bake in the oven for 12-14 minutes until lightly browned around the edges. Remove from the oven and set aside.

6. Prepare the lemon curd filling: Zest the lemons with a fine grater. Then, use a citrus juicer to juice them. In a medium saucepan, add the lemon zest, sugar, salt, eggs, egg yolks, and lemon juice, and cook the mixture over low heat, whisking constantly, until the curd begins to thicken, about 3-5 minutes.

7. Add the butter, one cube at a time, stirring until all the butter has melted and is fully incorporated. Wait to add more butter until each cube has completely melted.

8. Continue whisking and cooking the lemon curd on low heat until it has thickened and the temperature reaches 185 degrees F, about 10 minutes. Remove the lemon curd from heat and use a fine mesh strainer to strain it into a bowl, tapping the sides to release any air bubbles. Press a piece plastic wrap over the top of the curd so a crust does not form while it cools.

9. Once the lemon curd has cooledto room temperature, carefully spoon it into the tart shells, evenly distributing it throughout all six tartlets.

10. Chill in the refrigerator for at least 4 hours or overnight.

11. Once ready to serve, remove the tartlets and the chilled cream from the refrigerator. Remove the rosemary sprig from the cold cream and discard. Add the chilled, infused cream to a stand mixer fitted with the whisk attachment, and whisk on high, slowly drizzling in the honey as you whip. Continue to whisk until stiff peaks form. Do not over whisk.

12. Add a healthy dollop of the honey-rosemary whipped cream to each of the lemon tartlets, and serve immediately.

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, crunchy, and chewy, making this a great dessert to put in your rotation of sweet treats this season.

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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.

Candied Gingersnap Cookies

Soft on the inside and chewy around the edges, these gingersnap cookies will immediately catapult you into the holiday spirit! A triple feature of ground ginger, freshly grated ginger, and candied ginger, pack these cookies with a spicy earthiness and delicate sweetness. The large cane sugar crystals create a slightly-crispy, crackling crust for the perfect cookie experience!

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Candied Gingersnap Cookies
Makes 24 cookies

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon freshly cracked black pepper
1/2 cup packed dark brown sugar
1/2 cup superfine sugar
3/4 cup unsalted butter, softened
1 teaspoon fresh ginger root, grated
1 teaspoon vanilla1 large egg
1/3 cup molasses
1/2 cup chopped candied ginger
Cane sugar for rolling cookies

Directions:

1. In a large bowl, whisk the flour, baking soda, salt, ginger, clove, cinnamon, and black pepper untilevenly combined.

2. In a stand mixer with the paddle attachment, beat together the brown sugar, superfine sugar, and butter until smooth. Add the freshly grated ginger, vanilla, egg, and molasses, and mix until incorporated. Slowly stir in the flour mixture until just combined. Fold in the candied ginger. Cover and chill in the refrigerator for at least 1 hour, or overnight. NOTE: Chilling the dough before baking helps solidify the fat in the dough, slowing the baking process and preventing the cookies from spreading too much. Chilling the baking sheet aids in achieving a delightfully chewy cookie texture as well.

3. Preheat the oven to 350 degrees F. Scoop chilled dough into 1" balls. Roll in the cane sugar, and place on a parchment-lined and chilled baking sheet, roughly 2" apart.

4. Bake for 10-12 minutes, or until the cookies are lightly browned and cracking on top. Remove the cookies from the oven and cool on wire racks. Enjoy while still delightfully warm!

Pumpkin Spice Crème Brûlée

Simple on the one hand, and quite elegant on the other, this dessert always gets a five-star rating around our table. Directly translated, the French term, crème brûlée means “burnt cream.” The addition of the classic fall flavors of pumpkin spice warmly complement the subtle cream base. The making of crème brûlée is all technique. Once mastered – and it’s easy to do so -- this dessert will become a signature dish in your repertoire.

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Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.

Grilled Poppy Seed Pound Cake with Summer Nectarines and Crème Fraîche

Don't forget the grill when it's time to make dessert! This poppy seed pound cake is baked to moist and golden perfection, then thick slices are buttered, grilled, and served with slices of juicy nectarines and a generous dollop of crème fraîche. This dessert is destined to make any summer evening meal truly spectacular.

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Grilled Poppy Seed Pound Cake with Summer Nectarines and Crème Fraîche
Makes 2 loaves

Pound Cake Ingredients:

2 tablespoons unsalted butter (for greasing the loaf pans)
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon cardamom
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1/4 cup sour cream
3 tablespoons poppy seeds

Nectarine Ingredients:

4 tablespoons butter
3 tablespoons sugar
1 tablespoon fresh lemon juice
2 nectarines

Serve with:

1/2 cup crème fraîche

Directions:

1. Preheat the oven to 350 degrees F.

2. Grease two 9" loaf pans with butter.

3. In a large bowl, whisk together the flour salt, cardamom, and baking powder until incorporated.

4. In a stand mixer on low speed, use the paddle attachment to mix the vegetable oil, olive oil, eggs, whole milk, sugar, vanilla, and sour cream until incorporated. Slowly add the flour mixture to the wet ingredients and mix on medium speed for 3 minutes or until the ingredients are evenly incorporated. The batter will be somewhat soupy, don’t worry, this is correct. Use a rubber spatula to fold in the poppy seeds. 

5. Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.

6. Once the pound cake has baked and cooled, cut thick slices and butter both sides of each slice.

7. Halve the nectarines and remove the pits.

8. Lightly oil grill grates, then grill the pound cake slices over medium high heat for one minute, turning halfway through until grill marks appear. Grill the nectarine halves flesh side down until the fruit is hot and sweating, roughly 3-5 minutes.

9. Cool the nectarine halves, then cut them into thin slices. Combine the butter, sugar, and lemon juice in a small saucepan over medium heat. Stir until the butter melts, the sugar has dissolved and the mixture begins to bubble. Add the nectarine slices and cook in the syrup for 2-3 minutes.

10. Top the grilled poppy seed pound cake with the nectarines and a dollop of crème fraîche. Serve immediately.

Sheet Pan Cherry Pie with Vanilla Ice Cream

We love cherry pie. Who doesn’t? This version transforms a traditional round pie into a sheet pan pie, baked in a quarter sheet pan for fuss-free serving to groups of almost any size. The secret addition of nutmeg and black pepper adds surprising warmth and flavor intrigue. Of course, this pie is happily paired with vanilla ice cream, as all fruit pies should be!

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Sheet Pan Cherry Pie with Vanilla Ice Cream
Serves 8 - 12

Pâte Brisée Ingredients:

3-3/4 cups all purpose flour, plus extra for dusting
1 tablespoon sugar
2 teaspoons Kosher salt
1-1/2 cups unsalted butter (3 sticks), well-chilled
4 - 8 tablespoons ice water (plus more if needed)
1 egg beaten, for egg wash when attaching the lattice crust and for finishing
Turbinado or raw sugar to finish

Cherry Filling Ingredients:

6 cups pitted sweet cherries (fresh or frozen)
3/4 cup sugar
3 tablespoons cornstarch
1/2 tablespoon lemon juice
2 teaspoons almond extract
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt

Directions:

Prepare the Crust:

1. Place the flour, sugar, and salt in the bowl of a foodprocessor. Pulse a few times to evenly distribute.

2. Cut the butter in 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.

3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.

4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together -- if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much).

6. Remove the dough fromthe foodprocessor, and gather it into a rough ball. Flatten the dough ball into two rectangles, one a bit larger than the other. Wrap in plastic wrap and chill for 1 hour, or overnight.

7. Remove the larger piece of dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it into a 14" x 11" rectangle, then transfer it to a 13" x 9" x 1" rimmed baking sheet(a quarter sheet pan). The pastry dough will hang over the sides of the baking sheet. Return to the refrigerator and chill.

Make the Filling:

8. If using frozen cherries, defrost, drain, and pat dry. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, nutmeg, black pepper,and salt, stirring to ensureingredients are incorporated.

9. Pour thefilling intothe prepared baking sheet. Preheat the ovento 375 degrees F.

10. Make the lattice top by rolling out the remaining dough into another 14" x 11" rectangle. Cut 1" wide strips. Reform the dough that doesn't work for the strips and roll out and cut again, to get a total of 15 strips. Lay the strips over the top of the filled pie, spacing them evenly apart, ending on the sheet pan edges. One at a time, with the remaining strips, starting in the middle and working outward, weave the strips perpendicularly through the first layer, using an over and under technique. Trim away any excess dough from the lattice strips that extends past the pan. Brush the edge with an egg wash, including underneath the lattice strips. Press the dough together to create a seal. Brush the lattice with more egg wash and sprinkle with coarse sugar.

11. Bake for 40-45 minutes, oruntil the crust isgolden brown and the cherry filling is bubbling. Place on a wire cooling rack and cool until ready to eat. Serve with a scoop of vanillaice cream.

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.