Chilled Zabaglione with Strawberries

A rich, creamy dessert, Zabaglione (also known as Zabaione) is a simple Italian custard made with egg yolks, sugar, and sweet Marsala wine. Using a double boiler on the stovetop, the custard whisks together quickly. Serve the custard warm. Or, fold with whipping cream, chill, and serve with sliced strawberries like our recipe below!

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Chilled Zabaglione with Strawberries
Serves 4

Ingredients:

1 cup strawberries, sliced
1 tablespoon sugar for the strawberries
6 large egg yolks
1/3 cup white sugar
1/2 cup sweet Marsala wine
1/4 teaspoon vanilla extract
1 cup heavy cream, whipped
4 teaspoons sugar, for brûléeing, if desired
4 strawberries, stems on and sliced from the bottom, for garnish

Directions:

1. Wash, hull, and slice the strawberries. Sprinkle with 1 tablespoon of sugar, and toss together. Spoon or place half of the strawberries into 4 glass serving bowls or glasses.

2. Prepare the Zabaglione. In a double boiler, or a metal bowl over a saucepan of simmering water, add 6 large egg yolks, 1/3 cup sugar, 1/2 cup sweet Marsala wine, and 1/4 teaspoon vanilla extract.

3. Whisk the mixture constantly while heating until the mixture thickens into a frothy, light yellow foam, and begins to thicken into a custard. Keep whisking constantly! As the egg yolks heat, the texture will form - stay patient. The custard, when drizzled from the whisk, should be able to hold its shape as a thick ribbon.

4. Once the custard has thickened and doubled or tripled in volume, remove from the heat and let cool for 15-20 minutes.

5. While the custard cools, whip the heavy cream until extra stiff peaks form.

6. Fold the whipped cream into the cooled custard. Spoon some custard into four dessert bowls or glasses. Add the remaining strawberries along the sides of the glass, and cover by spooning more custard. Cover each dish, and chill for 1 hour.

7. If, desired, add a teaspoon of sugar to the top of each of the custard cups. Use a culinary torch and brûlée the sugar using a culinary torch until just golden brown. Use a light touch with the flame -- sugar can burn quickly!

8. Top each dessert with a festively cut strawberry and enjoy!

Glazed Strawberry Bundt Cake

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

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

CAKE INGREDIENTS:

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

GLAZE INGREDIENTS:

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

TOPPINGS:

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

WHIPPED CREAM INGREDIENTS:

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

Directions:

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

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

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

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

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

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

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

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

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

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

Carrot Cake with Cream Cheese Frosting

Treat yourself to this goodie-packed, flavor-filled, carrot cake topped with a decadent cream cheese frosting! The cake is moist and filled with comforting spices and complementary flavors. The shredded carrots and crushed pineapple lend a sweet flavor while the pecans and coconut add lovely depth and texture.

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Carrot Cake with Cream Cheese Frosting
Serves 12

Cake Ingredients:

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

Cream Cheese Frosting:

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

Directions:

1. Preheat the oven to 350 degrees F.

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

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

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

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

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

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

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

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

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

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

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

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

Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche

Chocolate lovers unite! This rich, flourless, chocolate cake is enhanced with espresso, and exquisitely served with a sweet-tart raspberry sauce and crème fraîche. Satisfy your sweethearts with this deliciously doable dessert!

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Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Serves 8 - 10

Ingredients:

1/2 cup butter
6 oz. 72% dark or semi-sweet chocolate
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 ounce espresso (or 1 oz. strongly brewed coffee)
3/4 cup Dutch-processed cocoa powder, sifted to remove lumps
1/2 teaspoon Kosher salt

Raspberry Sauce Ingredients:

12 oz. raspberries, fresh or frozen
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon raspberry or orange liqueur (optional)

Topping:

Crème fraîche, or whipped cream, or vanilla ice cream

Directions:

1. Preheat the oven to 350 degrees F.

2. Prepare a 9" springform pan by spraying with baking spray. Line the bottom of the pan with a parchment round, and then also spray that.

3. In a double boiler, or with a heat-safe bowl placed over a saucepan simmering with 2-inches of water, melt the butter and chocolate until smooth and combined.

4. In another bowl, whisk the eggs with the sugar until the volume doubles in size and lightens in color. Stir in the vanilla extract, espresso, sifted cocoa powder, and salt, and mix until all is smooth and combined well.

5. Drizzle the melted chocolate and butter mixture into the egg mixture, and fold together until combined.

6. Pour the batter into the prepared pan and bake for 30-35 minutes or until the top forms a thin crust that’s similar to a brownie.

7. While the cake bakes, prepare the raspberry sauce. In a saucepan, heat the raspberries with the sugar, lemon juice, and liqueur. Mash and stir the raspberries as they simmer. Simmer until the raspberries reduce by about half. Strain away the seeds and any chunks using a wooden spoon and fine-mesh strainer. Place the sauce in a jar and let cool in the fridge until ready to use. The sauce will thicken slightly as it cools.

8. Once the cake is baked, cool on a cooling rack. Carefully remove the pan's outer ring. Dust the top with powdered sugar. Serve with a drizzle of raspberry sauce and a scoop of crème fraîche, whipped cream, or vanilla ice cream. Enjoy!

Blood Orange Galette

A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream!

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Blood Orange Galette
Serves 6

Ingredients:

CRUST INGREDIENTS:

1-1/4 cups all-purpose flour
1/2 tablespoon sugar
1 teaspoon Kosher salt
1/2 cup unsalted butter, grated and well chilled
4-6 tablespoons ice water

FILLING INGREDIENTS:

1/4 cup butter, softened
1/4 cup sugar
1/2 cup almond flour
1 egg
2 teaspoons almond extract
4-5 blood oranges, peeled, thinly sliced, seeds removed

CRUST TOPPING:

1 egg, whisked for egg wash
1 tablespoon coarse sugar

FOR SERVING:

Honey for drizzling
Vanilla ice cream

Directions:

1. For the crust, mix the flour, sugar, and salt in a large bowl, stir with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes for an even flakier crust.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour.

7. While the dough chills, prepare the filling. Using a fork, mix the butter with the sugar until smooth. Add the almond flour, and mix until combined. Add the almond extract and the egg, and mix again. Set aside.

8. Peel and then slice the blood oranges into thin 1/8-inch slices. Let the slices drain on a paper towel-lined plate until ready to assemble the galette.

9. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

10. Preheat the oven to 425 degrees F.

11. Assemble the galette. Spread the almond filling on the rolled crust and spread to within 1-inch from the edges. Then, add the blood orange slices in a single layer. Fold the edges over the filling to form a 1-inch wide crust around the outer edge of the galette.

12. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the coarse sugar on top of the galette -- on the crust and over the orange slices.

13. Bake for about 25-28 minutes, or until the crust is lightly browned. Serve with a drizzle of honey and a scoop of vanilla ice cream.

Bûche de Noël- Yule Log Cake

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

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Bûche de Noël - Yule Log Cake
Serves 8 - 10

Cake Ingredients:

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

Filling Ingredients:

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

Chocolate Espresso Buttercream Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dark Chocolate Bourbon Pecan Bars

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

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

Ingredients: (for greasing the pan)

1 tablespoon butter1 tablespoon cocoa powder

Crust Ingredients:

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

Filling Ingredients:

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

Directions:

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

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

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

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

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

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy!

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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Makes 24 cupcakes

Cupcake Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin spice
2 teaspoons pure vanilla extract
1 cup pumpkin puree
1/2 cup whole milk
12 tablespoons (1-1/2 sticks) butter
1 cup sugar
1 cup brown sugar
3 large eggs

Frosting Ingredients:
Makes about 5 cups

1 cup butter (two sticks)
16 ounces (2 pkgs.) cream cheese
2 teaspoons vanilla extract
7 cups confectioners sugar
2 tablespoons maple syrup
1 tablespoon heavy cream

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease the top of the cupcake pan with a bit of vegetable oil, then place cupcake liners in two 12 count cupcake pans (for 24 cupcakes).

2. Using a whisk, combine the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice) together in a large bowl mixing until evenly combined with no lumps visible. Set aside.

3. Combine the wet ingredients (vanilla, pumpkin puree, and milk) in a separate bowl or larger glass measuring cup. Set aside.

4. In a large stand mixer, cream the butter, sugar, and brown sugar together for 3-5 minutes until smooth and creamy.

5. Add the eggs one by one to the creamed butter, mixing after each addition until fully incorporated.

6. Alternate adding the remaining wet and dry ingredients, beginning and ending with the flour mixture and beating until just blended. Do notovermix, but make sure that the batter is smooth, and not lumpy.

7. Transfer the batter to the prepared cupcake pans by using a cookie scoop or large spoon. Fill each liner about 2/3 full.

8. Bake for 20-22 minutes, or until the cake springs back from a light touch, or when a toothpick inserted in the center returns cleanly.

9. Remove the cupcakes from the baking pan, and place on a cooling rack to cool completely.

10. Frost the cooled cupcakes creatively! We used our Maple Cream Cheese Frosting recipe and an Ateco #808 tip for large, smooth swirls.

Frosting Directions:

1. Using a stand mixer, beat the butter for 3 minutes until it turns a pale yellow and has a smooth, silky consistency. Add the cream cheese and vanilla and whip for another 3 minutes.

2. Sift the powdered sugar once to remove any lumps, if needed. Add half of the powdered sugar to the creamed butter, and whip for 3-5 minutes until the icing looks nicely fluffy. Use a shield over the mixer bowl and start on a low speed to avoid sugar clouds everywhere! Then add the remaining half of the sugar, and whip for an additional 3-5 minutes, or until fully and incorporated with a creamy consistency.

3. Add the maple syrup and heavy cream, and whip again until the frosting is combined. Make sure to scrape down the sides of the bowl occasionally with a spatula to ensure all of the ingredients are evenly mixed.

4. Use a frosting bag and tip of your choice to decorate the cupcakes.

TIP: Save extra frosting in the freezer for up to a month. Let frosting come to room temperature, and then whip until smooth. Enjoy extra frosting on graham crackers, or as an apple dip.

Classic Homemade Apple Pie with a Cream Cheese Crust

One of our favorite fall rituals is baking a classic apple pie (or two!) Packed to the brim with sweet apples and warm fall spices, this delightful dessert is cradled in a delicate crust browned to golden perfection, The only thing that improves the moment is a scoop of a good vanilla bean ice cream on top of each slice.

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Classic Homemade Apple Pie with a Cream Cheese Crust
Serves 8

Cream Cheese Crust Ingredients:

3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons Kosher salt
12 oz. (1.5 pkg) cream cheese
1.5 cups unsalted butter, (3 sticks), well chilled

Apple Pie Filling Ingredients:

12-14 apples, peeled, cored, thinly sliced (about 12 cups)
(we used Honeycrisp, Granny Smith, and Pink Lady)
3 tablespoons fresh lemon juice
1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon Kosher salt
4 tablespoons butter

Crust Assembly and Topping:

1 egg white, beaten
1 tablespoon coarse sugar

Directions:

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

2. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cut butter and cream cheese cubes for 15 minutes.

3. Place the butter and cream cheese cubes in the food processor with the flour mixture. Pulse 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)

4. Remove the rough dough from the work bowl and form into a ball using your hands and a light touch. Divide into two equal pieces.

5. Flatten the dough ball into two disks about a half-inch thick, and wrap separately in plastic wrap.

6. Chill the wrapped dough disks for an hour or overnight.

7. Peel, core, and slice the apples, placing them in a large pot with the water and lemon juice. Cook the apples in a large pot over medium heat until the apples are tender to the tip of a sharp knife, but not falling apart.

8. Cool the cooked apples completely by removing from them from the pot with a slotted spoon and spreading them on a large sheet pan. Reserve any pan juices.

9. Measure 1 cup of the apple juices into a small bowl. Discard any remaining juices. (If needed add water to the apple juices to make 1 cup of liquid.) Place the measured liquid back into the cooking pot. Add the white sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, ginger, salt, and butter.

10. Warm the sweetened, spiced juices until the sugar is dissolved and the liquid begins to thicken. Remove from heat and allow to cool completely. Toss with the cooled apples. (The juices may be thick, but once combined with the apples in the pie, additional juices will be released and will thin the sauce.)

11. Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out.

12. Roll out one disk of the pie dough to a 1/4-inch thickness. Line the bottom of a 10” diameter deep dish pie plate leaving a generous 2-3-inch overhang. Brush the edge of the bottom crust with a little water to assist in sealing with the top crust.

13. Fill the pie crust with the cooled apples and sauce mounding them in the center.

14. Roll out the second disk of pie dough to a 1/4-inch thickness and an approximate diameter of 14-inches. Transfer this rolled crust to the top of the pie by draping the crust over a rolling pin and carefully placing.

15. Remove excess pie dough away from the top crust only at the edge of the pie plate using scissors or a sharp knife. Trim the bottom crust within an inch of the pie plate edge allowing it to extend past the top crust by about an inch. Fold the bottom crust over the top crust finger-pressing the edges together to seal. Crimp the layers together with a fork, finger pinch, or your favorite edge treatment.

16. Cut steam holes with the tip of a sharp knife. Brush the crust with the beaten egg white. (A teaspoon or two of water will help the egg white to brush more easily.) Lightly sprinkle coarse sugar over the top of the pie.

17. Bake the pie in a 400 degrees F oven on a rack positioned in the bottom third of the oven, (to help the bottom crust to bake), for 65-75 minutes. The upper crust will brown quickly; after the first 25 minutes place a pie shield (or strips of aluminum foil) over the outer edges and loosely tent a piece of aluminum foil over the entire pie. Protecting the upper crust will allow the apples and bottom crust to bake adequately.

18. Cool the pie on a cooling rack for 2-3 hours before serving. Or, make the pie ahead of time the day before and refrigerate; this will help the pie and juices to set.

Key Lime Pie

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

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

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

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

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

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

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

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

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

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

Chocolate Crêpe Cake

We love the beautiful, layered presentation of a crêpe cake, and we love the flavor even more! Alternating layers of chocolate crêpe and vanilla custard stack together in an extremely impressive assembly. This not-too-sweet 'cake' is topped with fresh berries and whipped cream, and pairs perfectly with a cup of coffee. The only question is whether to serve it for breakfast for dessert. You decide! (Hint: we suggest both!)

Chocolate Crêpe Cake
Makes one 8-inch cake - Serves 8-10

Chocolate Crêpe Ingredients:
Makes about 30 (8-inch) crepes
12 eggs
5 cups whole milk
1/2 teaspoon Kosher salt
2/3 cup unsweetened cocoa powder
2/3 cup sugar
1 tablespoon vanilla extract
1 cup butter, melted
3 cups flour Canola oil for coating the cooking surface

Vanilla Custard Filling Ingredients:
Makes about 6 cups
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks
3/4 cup sugar
1/4 teaspoon Kosher salt
3 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2-inch cubes

Whipped Cream Topping Ingredients:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Garnishes:
Additional cocoa powder for dusting
Fresh raspberries
Fresh blackberries

Directions for Making the Crepes:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, Kosher salt, cocoa powder, sugar, and vanilla extract together. Blend thoroughly. Add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.

2. Allow the batter to sit for several hours or overnight in the refrigerator. This chilled resting period is key to forming a good batter.

3. When it’s time to make the crêpes, prepare a landing place for the finished crêpes by lining a plate with a layer of parchment paper. Prepare several pieces of parchment paper to place between the cooked crêpes.

4. Heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a canola oil-soaked paper towel. Pour 1/3 cup batter on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crêpe and check the bottom for golden brownness; about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds - 1 minute. Remove the finished crêpe from the pan and place on a waiting plate. Repeat until all of the batter has been used, about 25-30 crêpes (not a thousand!).

5. Allow the crêpes to cool. Wrap the entire stack well, once cooled, to prevent drying out and to prevent odors from invading the flavor of the crêpes until ready to assemble the cake.

Directions for Making the Vanilla Custard:
1. In a large saucepan, heat the milk to scalding.

2. In a large bowl, whisk together the cream, eggs, egg yolks, sugar, salt, and cornstarch until smooth. If necessary, strain through a fine sieve. Stream in 1/2-cup of the hot milk while stirring continuously. Gradually add the remaining hot milk continuing to stir constantly. (This process, known as “tempering,” gradually increases the temperature of the mixture without curdling the eggs and egg yolks.)

3. Pour the mixture back into the same large saucepan used to heat the milk and cook over medium-low heat, stirring constantly until the mixture thickens to a thin custardy consistency (it will continue to thicken as it cools). Remove from the heat.

4. Add the vanilla extract and cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Store in the refrigerator until ready to assemble the crêpe cake.

Directions for Assembling and Finishing the Crêpe Cake:
1. Smear a teaspoon of the vanilla custard filling in a circle on the bottom of the presentation plate. This will help to steady the final stack of crêpes.

2. Place a crêpe, centered, on the plate. Spread about 2-3 tablespoons of the vanilla filling on top and spread in a thin, even layer. Repeat the sequence of alternating layers until all the crêpes are stacked finishing with a crêpe.

3. Wrap the cake well to prevent drying out and to deter any odors in the refrigerator transferring to the dessert. Chill the assembled cake for 4 hours or overnight.

4. Just prior to serving, whisk the heavy whipping cream, powdered sugar, and vanilla extract, until the sugar is dissolved. Whip the mixture to stiff peaks. Use a piping bag and star tip, pipe the whipped cream on top of the gâteau in an interesting design of your choice. Garnish with fresh berries.

5. To serve, cut narrow wedges of the crêpe cake with a long knife. Lay each slice on its side on an individual dessert plate to display the thin layers. Serve with extra whipped cream and berries.

Banana Cream Pie

Banana Cream Pie is a favorite across many generations for a good reason! The memorable flavors of sweet banana and creamy vanilla custard are wonderfully compatible and so delicious. This recipe introduces a playful peanut butter graham cracker crust that can’t be beat. But, the real show stopper is the impressive meringue topping, caramelized by the kitchen’s most thrilling tool — the culinary torch!

Banana Cream Pie
Makes One 9” Pie

Peanut Butter Graham Cracker Crust:
4 tablespoons butter, plus 1 tablespoon butter for greasing the pie pan
1-1/2 cups graham cracker crumbs (roughly 14 whole graham cracker sheets)
1/4 cup white sugar
1/4 teaspoon salt
1/4 cup creamy peanut butter

Meringue:
3 large pasteurized egg whites, room temperature
1/4 teaspoon cream of tartar
1/3 cup superfine caster sugar

Custard Filling:
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks (reserve the whites for the meringue)
1/2 cup sugar
1/4 cup brown sugar
1/4 teaspoon Kosher salt
4 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2" cubes
2 large bananas, sliced

Prepare the crust:
Generously butter a 9" pie pan. In a food processor, pulse the graham crackers into fine crumbs. In a medium sized bowl, combine the graham cracker crumbs, sugar, and salt. Melt 4 tablespoons butter in the microwave and in a small bowl, stir together with the peanut butter until combined. Slowly add the butter and peanut butter to the graham cracker mix, using your hands to combine until the crust beings to stick together. Press the mixture evenly to the bottom and up the sides of the buttered pie pan. Chill the pie crust for about 2 hours.

Make the custard and banana filling:
In a medium sauce pan, heat the milk over medium until milk is just scalding. (You will know it is scalding when the milk reaches 180°F and it begins to steam and bubbles start to form.) In a large bowl, whisk together the cream, eggs, egg yolks, sugar, brown sugar, salt, and cornstarch until smooth. Stream in 1/2-cup of the hot milk stirring continuously. Gradually add the remaining hot milk continuing to stir. Pour the mixture back into the saucepan used to heat the milk. Cook over medium heat, stirring continually, until the mixture comes to a soft boil, stirring all the while. Remove from heat. While hot, add the vanilla extract and the cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Refrigerate for one hour or until cooled. Arrange the banana slices in a single layer on the chilled graham cracker crust. Pour the custard filling on top of the bananas. Cover with plastic wrap and chill in the refrigerator for 4 hours.

Make the meringue:
In a stand mixer set to low speed, beat the egg whites until they are frothy. Add the cream of tartar and increase the mixer speed to medium. Continue beating the egg whites until large bubbles form around the edges and the whites begin to get fluy. Gradually add the sugar one teaspoon at a time until fully incorporated. Continue beating on medium-high speed until stiff peaks form. Spoon the egg whites over the top of the custard, evenly spreading and covering the pie all the way to the edge of the crust. Use the back of a spoon to lift up the egg whites to create varying peaks. Use a culinary torch to toast and gently caramelize the meringue. Serve and enjoy!

Spicy Chocolate Mousse Pie

In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly, chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!

Spicy Chocolate Mousse Pie with Fresh, Homemade Vanilla Whipped Cream
Makes one 9-inch pie

Chocolate Mousse Filling:
1 tablespoon hot water
1/2 teaspoon espresso powder
4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
1 cup sugar
10 oz. 70% semisweet baking chocolate, chopped, plus some for garnishing
3 tablespoons unsalted butter
2 cups heavy cream, divided
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon vanilla extract

Crust:
2-1/2 cups chocolate sandwich cookie crumbs (roughly 30 cookies; like Oreos)
1/4 teaspoon cinnamon
1/4 teaspoon instant espresso powder
Pinch of salt
7 tablespoons unsalted butter, plus
1 tablespoon for greasing the pie dish

Vanilla Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:
1. Make the crust. Preheat the oven to 325°F. Lightly grease a pie dish pan with 1 tablespoon melted butter.

2. In a food processor, pulse the chocolate cookies (including filling) until fine crumbs form, about 2 minutes. Add the cinnamon, espresso powder and a pinch of salt and pulse a few times to incorporate. In a medium bowl, melt the remaining butter and mix in the cookie crumbs, coating them until the crumbs are coated.

3. Pour the crumb mixture into the pie dish and use the bottom of a measuring cup to press the mixture firmly to the edges to create a crust. Bake for 10 minutes until crust is set. Let it cool to room temperature.

4. Prepare the mousse filling by combining the espresso powder in the hot water, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar on medium high speed until the whites have tripled in volume and stiff peaks have formed, roughly 5-6 minutes. Use a spatula to scrape the mixture into a large bowl.

5. Clean the mixing bowl and in the stand mixer fitted with the whisk attachment, beat the cream, cinnamon, cayenne, salt, and vanilla on medium-high speed until medium peaks form and the cream is pillowy, roughly 2 minutes. Do not over whisk.

6. Melt the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water stirring until the chocolate is melted and smooth, roughly 4-5 minutes. Stir in the espresso mixture.

7. Gently fold the chocolate mixture into the egg whites, then gently fold in the whipped cream to the egg and chocolate mixture until no white streaks are left. Do not over mix or the mousse will start to deflate.

8. Use a large spoon to scoop the mousse into the pie dish and spread it evenly over the bottom of the crust. Mound the remaining in the center to be higher than the crust edge. Refrigerate for 1 hour.

9. Make the whipped cream topping by whisking the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, roughly 2 minutes. Do not over whip or the cream will become curdled and grainy. Top the pie with the whipped cream and refrigerate for at least 4 hours. When ready to serve, sprinkle with the shaved chocolate and dust with a pinch of cinnamon and cayenne, if desired.

Winter Pear Galette

Warm, spicy pears are our winter season indulgence, and we couldn’t be happier about it! In this recipe, we share our simple go-to pastry crust that comes together quickly for this impressive dessert. The warm cinnamon-y pears and flaky crust topped with cold, vanilla bean ice cream completes any occasion in sweet style.

Winter Pear Galette
Serves 4

Filling Ingredients:
3 Asian pears, cored and cut into thin 1/8" slices using a mandoline
3 tablespoons brown sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon Kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup slivered almonds
1/3 cup honey (for drizzling)

Crust Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), grated and well chilled
4-6 tablespoons ice water

Crust Topping:
1 egg, whisked for egg wash
1 tablespoon coarse sugar

For Serving:
Vanilla Ice cream
Sprinkle of cinnamon
1/4 cup slivered almonds, optional
1/3 cup honey for drizzling, optional

Directions:
(The crust may be mixed by hand or with a food processor. )
1. For the crust, mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.

4. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour or overnight.

7. On a pastry slab or a cutting board, divide the dough into two even balls. Place the first half of the dough directly on a sheet of parchment paper and roll into a rough square, about 1/8-inch-thick. Create a straight edge by folding 1” of the dough onto itself around the perimeter. Chill for 15 minutes. While the first half is chilling, prepare the second half of dough into a square, as well, chill.

8. Preheat the oven to 425° F.

9. Meanwhile, prepare the filling. In a large bowl, mix the pear slices with the brown sugar, vanilla, lemon peel, lemon juice, cinnamon, nutmeg, ginger, and salt. Toss until evenly coated.

10. Assemble the galettes. Group pear slices together, and carefully arrange overlapping the slices.

11. Distribute the butter pieces evenly on the pears and use a pastry brush to brush the crust with the lightly beaten egg. Sprinkle the coarse sugar on top of the crust.

12. Bake for about 30 minutes, or until the crust lightly browns. Serve with vanilla ice cream and a sprinkling of cinnamon while still slightly warm.

Salted Caramels

Everyone loves the captivating flavors of fresh homemade caramels! 

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

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

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

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

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

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

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

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

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

Wine Poached Pears

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

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

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

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

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

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

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

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

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

Chocolate Orange Holiday Cookies

The flavors of chocolate and orange are a classic holiday duo for well-deserved reasons! In this recipe, rich dark chocolate is paired with light and bright citrus, resulting in a cookie that tastes so sophisticated, you’ll be happy you if you chose to make a double batch!

Chocolate Orange Cookies - Slice & Bake
Makes about 24 cookies

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

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

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

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

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

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

Store the cookies in the refrigerator to ensure the chocolate stays set.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting

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

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

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

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

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

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

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

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

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

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

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

Sweet Potato Doughnut Holes

Did someone say fresh, warm, doughnut holes? IN THIS ISSUE, we feature doughnut making tips and techniques! We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Sweet Potato and Cardamom Doughnut Holes Makes about 30 doughnut holes

Did someone say fresh, warm, doughnut holes? These lovely morsels feature warm, autumn spices including allspice, cinnamon, and cardamom. And, since they are made with sweet potatoes, they’re almost healthy, right? We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Ingredients:
2-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon allspice
1/4 teaspoon cardamom
3/4 teaspoon salt
5 tablespoons chilled butter
3/4 cup buttermilk
1/2 cup sweet potato, cooked and pureed (roughly 1 small sweet potato)
1/2 teaspoon vanilla
4 cups canola oil for frying

Cinnamon Sugar Topping:
1/3 cup granulated sugar (or powdered sugar)
1 teaspoon cinnamon

Directions:
1. In a large bowl, combine the flour, sugar, baking powder, allspice, cardamom, and salt. Whisk the ingredients together until evenly incorporated. Cut the butter into the flour until it resembles a crumb-like mixture.

2. Add the buttermilk, mashed sweet potato, and vanilla, Fold the dough together until all the ingredients are combined. The dough will be sticky to the touch.

3. Scoop out pieces of the dough and roll them into balls roughly 1-1/2" in diameter. Set aside.

4. in a separate, shallow dish, stir together the cinnamon and sugar. Set aside.

5. Add the oil to a medium-sized saucepan and warm the oil over medium-high heat until it reaches 350°F. Drop the doughnut holes in about 6 at a time.

6. Fry the doughnut holes, very carefully, for about 3-4 minutes, occasionally turning them in the oil to ensure all sides are getting cooked and browning evenly.

7. Use a slotted spoon, skimmer, or spider to transfer the doughnut holes to a paper towel-lined plate. After cooling the doughnuts for about 30 seconds, roll them in the cinnamon-sugar mix until they are fully covered. Enjoy immediately!

Peach-Blueberry Cobbler

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

Peach & Blueberry Cobbler 

Serves 4 - 6

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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