Cappuccino Mousse - South Beach Style

Borrowed from Cyndi Cooks

Prep time: 5 minutes
Fridge time: 20 minutes or longer

Makes 4 servingsIngredients:
4 tsp instant espresso granules (regular coffee will do if you can’t find espresso)
1 tbsp very hot water
1 ½ cups cold skim milk
1 small package sugar-free instant chocolate pudding mix
1 cup sugar-free Cool Whip (or other non-dairy whipped dessert topping)
Sprinkling of mini chocolate chipsDirections:1. Dissolve the espresso/coffee in the hot water and set aside.

2. In a medium sized mixing bowl, combine the skim milk, and chocolate pudding and whip (an electric beater is easier) for 2-3 minutes. It will thicken. Add the coffee mixture and blend.

3. Fold in the Cool Whip and pour into 4 separate ramekins (or little bowls) and refrigerate for at least 30 minutes .

4. Just before serving, add a dollop of Cool Whip and sprinkle some mini- chocolate chips or cinnamon.

Related links: Food and Drink recipes South Beach Diet dessert

Blueberry Clafouti

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 15 minutes
Fridge time: 1 hour
Cooking time: 12 minutes
Although the original recipe doesn't call for this, we liked it better cold from the fridge
Serves 4

Ingredients:
2 large eggs
½ cup sugar, divided in half
1¼ cup half and half, or a combination of whole milk and heavy cream
1 vanilla bean
¼ cup all-purpose flour
2 tbsp almond flour
2 tbsp extra virgin olive oil
2 tbsp unsalted butter, at room temperature
½ lb/250g cherries, blueberries, raspberries, or pitted apricots ( I used blueberries)
Powdered sugar, for dusting 

Directions:

1. In a medium mixing bowl, whisk the eggs until frothy. Add ¼ cup of the sugar and half and half and beat to combine. Split and scrape the vanilla bean into the bowl, along with the pod. Whisk in the all-purpose flour, the almond flour, and the olive oil.

2. Cover and let sit in the refrigerator for 1 hour. Remove the vanilla pod.

3. Preheat the oven to 500°F/260°C. Melt the butter in a small saucepan and brush a small gratin or ceramic baking dish to cover. Add the remaining sugar to the pan and shake to coat the interior. Tap out any extra sugar. Arrange the fruit in the bottom of the pan. 

4. Pour in the batter. Bake for 10 to 12 minutes, until the clafoutis has risen and the top has turned golden brown. Transfer to a wire rack to cool. Dust with powdered sugar just before serving.

It tastes more like a custard than a cake and was totally delicious the next day served cold from the fridge.

Delicious Chocolate Mousse - and a Secret Ingredient

Adapted from food52


Printable Recipe


Prep Time: 15 minutes
Fridge Time: 20-25 minutes

Makes 4 small ramekins

Ingredients:
1 ripe Hass avocado
4oz/114g bittersweet chocolate, coarsely chopped
1/4 cup thick coconut milk (gently poured from the top of the tin before stirring - it's thicker)
1/2 tsp good vanilla extract
3 tbsp maple syrup
pinch of sea salt
Garnish: coarsely chopped pistachio nuts, freshly toasted

Directions:

1. Melt the chocolate with the coconut cream in a non-reactive bowl over hot water or microwave until the chocolate is melted.  Stir occasionally and when melted, remove from heat and allow to cool to room temperature

2. Combine avocado, vanilla, maple syrup, cooled chocolate and sea salt in a blender.  Blend until smooth.


3.  Place equal portions in small ramekins and refrigerate for at least 30 minutes.  Although it tastes great even the next day.   


To serve - sprinkle with toasted chopped pistachio nuts.  

Chewy No Bake Chocolate Macaroons

From In My Mother's Kitchen

Printable Recipe


Hands on time: 10 minutes

Chilling time at least 30 minutes, but keep in the freezer

Makes 4 ½ dozen

Ingredients:

2 cups granulated sugar

6 tbsp cocoa powder

½ cup butter

½ cup milk (this time I used almond milk)

½ tsp vanilla extract

3 cups instant rolled oats

1 cup sweetened flaked coconut

Directions:

1. Combine the sugar, cocoa powder, butter and milk in a saucepan.  Bring to a boil, stirring.  Remove from heat and add the vanilla.  

2. Stir in the oats and coconut flakes until well blended.

3. Transfer to a large cookie sheet lined with parchment – large teaspoonfuls, with space in between and flattened.  Place in the freezer and wait for 30 minutes.  .

Once they are frozen, transfer to a container, placing parchment between each layer – to eliminate any sticking.   Keep them in the freezer, ready to eat whenever you get the  craving.

Cyndi's South Beach Diet Chocolate Mousse

Adapted from Cyndi's Recipes

Printable Recipe

Hands on time: 5 minutes

Fridge time: at least 30 minutes, even good the next day

Makes 4 dessert cups

Ingredients:  

4 tsp instant coffee or espresso granules 
1 tbsp very hot water 
1 ½  cups cold skim milk 
1 sm. pkg. sugar-free instant chocolate pudding mix 
1 cup Sugar Free Cool Whip

Directions:

1. Dissolve coffee granules in water in a small mixing bowl.

2. Add the milk and pudding mix. Beat on low speed for 2 minutes.

3. Fold in Cool Whip.

4. Spoon into individual dishes. Let set in the fridge for at least 30 minutes.

5.  Garnish with a dollop of Cool Whip and serve.

Strawberry Parfait with Lime Curd

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 15 minutes
Fridge time: 2 – 4 hours
Assembly time: 5 minutes

Serves 8

Ingredients:
5-6 cups fresh strawberries
1 pkg (250g) light cream cheese, softened
½ cup icing sugar
1 cup cold whipping cream
1 tsp vanilla extract
1 – 1 ½ cups lime curd (recipe at bottom)
Zest of 1 lime

Directions:
1. Set 4 large perfect strawberries aside for garnish. Hull and slice remaining berries into bite sized pieces. Cover and refrigerate for up to half a day.

2. Using an electric mixer, beat the cream cheese with sugar until somewhat fluffy. In another bowl, combine the cream and vanilla. Whip until stiff peaks form and fold into cream cheese mixture. Cover and refrigerate for up to half a day.

3. When ready to serve, use parfait or large wine glasses (1 cup), place sliced strawberries on bottom, layer cream, layer lime curd and continue layering until top of glass. Top layer should be lime curd. Top with half a perfect strawberry and sprinkle with lime zest.

Lime Curd
Makes 1 ½ cups

Ingredients:
1 large lime
3 large eggs
½ cup sugar
¼ cup, butter, softened
Juice 4 limes ( 3/4 cup)

Directions:
1. Finely zest 1 large lime and set aside.

2. In a medium saucepan, whisk eggs, sugar and butter. Stir in juices and zest. The mixture may be lumpy at this point. Whisk constantly over low heat until the mixture starts to thicken and turns lighter in color (15-18 minutes). DO NOT BOIL.

3. Remove from heat and place a piece of plastic wrap directly on the surface of the curd. Refrigerate for up to one week.

Strawberry Rhubarb Galettes

From Martha Stewart's Pies & Tarts

Printable Recipe

Crust needs to be prepared one hour up to a day ahead….
Crust:
Prep time: Tip from Martha Stewart – all ingredients should be cold – refrigerate for 30 minutes before you begin
Working the dough: 5 minutes or so
Chilling time: one hour to overnight

Galette:
Prep time: 5-10 minutes
Chilling time: 30 minutes
Baking time: 45 minutes
Cooling time: 30 minutes

Servings: 8

Ruth’s note: I used half the dough, but made it all and froze 4 of the 8 rounds of dough for another time. I made all of the filling and what I didn’t use for the tart, I slowly cooked down over low heat until the rhubarb was soft and made fridge jam.

Ingredients:
Crust: Pate Brisee
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) COLD unsalted butter, cut into small pieces
¼ - ½ cup ice water

Filling:
1 ½ lbs/680g) rhubarb, trimmed and cut into ¼ “ pieces (about 5 cups)
8 oz/227g fresh strawberries, hulled and chunked (Martha uses raspberries for this recipe) (about 1 ½ cups fresh berries – whichever you choose)
¼ cup cornstarch
2 cups granulated sugar
Coarse sugar for sprinkling

Directions:
Crust
1. Put the flour, sugar and salt in the bowl of the food processor fitted with the metal blade. Pulse a couple of times to combine.

2. Add the chilled butter and pulse until the mixture resembles coarse meal (if you don’t have a food processor, whisk the flour, sugar & salt and then using a pastry blender or your fingertips, cut the butter into the flour mixture). Drizzle ¼ cup ice water over the mixture. Pulse (or mix with a fork) until the mixture begins to hold together. If the dough is too dry, add more water 1 tbsp at a time and pulse. Cutting in the butter in a food processor should only take 10-15 seconds.

3. Turn the dough onto plastic wrap. Use you hands to quickly gather the wrap to shape the dough into balls (This recipe asks you to cut the dough evenly into 8 pieces to make individual galettes. For a large version, just shape into one ball.). Wrap each ball, flattened to a disk, in plastic wrap and refrigerate for 30 minutes or longer. The dough should be firm (I put 4 in the fridge and double wrapped and zip-lock bagged the other 4 and put them in the freezer for another time).
Galette:
4. While the dough is chilling, toss the fruit, cornstarch and granulated sugar in a large mixing bowl. Set aside until the dough is ready to roll out.

5. Roll each disc on a lightly floured surface and working from the center outward, until they are about 7” in diameter and 1/8” thick. Loosen with a spatula if it starts to stick and sprinkle a little more flour on the surface of the counter or board… but don’t use too much flour or it will get tough.

6. Line a rimmed baking sheet (or two if you are making all 8 galettes) with parchment paper.

7. Place a heaping ½ cup of fruit mixture in the center of each rolled disk leaving a 1” border. Fold the edges of the dough over the filling, leaving an opening in the center. Gently brush water between the folds and press gently so the folds stick together. Place four per baking sheet, leaving room between each galette.

8. Refrigerate for 30 minutes

9. Preheat oven to 400°F/ 200°C. Brush the edges of the dough with a little more water and sprinkle with the coarse sugar. Bake until the crusts are golden (30 minutes or so). Reduce the heat to 375°F/ 190°C and bake until the juices bubble and start to run out from the center of each galette (about 15 minutes)

10. Transfer to a wire rack and let cool completely before serving.

I like mine topped with a scoop of vanilla ice cream… whipped cream is another delicious option.

Magnolia Grill's Rhubarb Crisp

From Magnolia Grill, Lunenburg NS via Occasions Magazine Spring 2011

Printable Recipe

Prep time: 10 minutes
Bake time: 45 minutes or so
Serves 6-8
NOTE: I only had 3 cups of rhubarb, so I used a small loaf pan. Even though I cut the rhubarb in half , I did not reduce the amount for anything else. It still was sweet and tangy and delicious.

Ingredients:
Filling:
6 cups rhubarb, chopped (the redder the rhubarb the sweeter it is)
¾ cup sugar
¼ cup flour
¼ tsp grated nutmeg (I grated some Tonka bean)
2 tbsp lemon juice
Topping:
1/3 cup white flour
½ cup rolled oats
1/3 cup dark brown sugar
½ cup chopped toasted pecans
1 tsp grated lemon zest
¼ tsp cinnamon
1/3 cup butter, melted

Directions:
1. Preheat oven to 400°F/200°C

2. Combine all the filling ingredients in a medium bowl, mix well and place in a buttered 8”x8” square baking dish.

3. Combine all the topping ingredients, except for the melted butter, in a medium sized bowl. Mix well and then add the melted butter and mix again. Spread over the rhubarb filling and bake for 15 minutes.

4. Lower the temperature to 350°F/160°C or until the crust is golden bubbling around the edges.

Serve hot with ice cream – my favorite being vanilla.

Chocolate Covered Matzo Crunch

From David Lebovitz - I didn't change a thing - it's that good!

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients.

Printable Recipe

Prep time: 10 minutes

Bake time: 15 minutes

Cooling Time: varies. Don't try to break into pieces until it is cool. I usually put it in the fridge for a few minutes until the chocolate resets.

Makes approximately 30 pieces of candy

Ingredients:4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup (80g) toasted sliced almonds (optional)

Directions:
1. Preheat the oven to 375F (190C). Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Parsnip Cake

Parsnip Cake
From Kitchen Sense

Printable Recipe

Hands on time: 10 minutes or so
Baking time: 40 minutes
Serves 8

Ingredients:
1 cup (2 sticks) unsalted butter, plus enough to grease the pan – should be softened to room temperature
1 cup granulated sugar
1 cup brown sugar
4 large eggs
1 tsp pure vanilla extract
Pinch of salt
2 cups unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups shredded, peeled parsnips
1 cup pecans or walnuts, toasted and chopped

Directions:
1. Preheat the oven to 350°F/180°C and butter a 9”x13” baking dish or 2 (9”) round pans to make a layer cake. (I place parchment paper to fit for easy cake removal)

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter with the sugars until light and fluffy. Beat the eggs in one at a time. Beat in the vanilla and salt.

3. The book suggests changing to a wooden spoon at this point, but I missed that in the instructions and continued to use the paddle. But first, I mixed one cup of flour with baking powder, baking soda and cinnamon (oops, I forgot that altogether) and stirred to combine. After mixing that into the egg/sugar mixture with the paddle, I added the resto of the flour and mixed that in.
4. Change to a wooden spoon to stir in the grated parsnips and toasted nuts. Once well blended, transfer to the baking dish and spread evenly to fill out the pan (the batter is very thick).

5. Bake until the cake has risen, set, browned and pulls away from the sides of the pan ( about 30 minutes for round pans, 35-40 minutes for the large pan). The cake is ready when it springs back to the touch and a tooth pick comes out dry.

6. Remove from the oven and place the baking dish on a rack to cool for 15 minutes in the pan. Unmold onto a wire rack, (flip upside down and remove the parchment, if you’re using, then flip right side up) until completely cooled… at least if your family will wait that long.

Old Fashioned Apple Cake

Old Fashioned Apple Cake
From The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Printable Recipe

Prep time: 5 minutes
Baking Time: 60 minutes or (in my case a bit longer)

Makes 1 large slab cake

Ingredients:
1 1/3 cup vegetable oil
2 cups granulated sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
3 tart apples, peeled, cored & small diced

Directions:
1. Preheat the oven to 350°F/180°C grease a 9x13” baking pan. Line with waxed or parchment paper and grease the paper.

2. In a large mixing bowl, beat the oil, sugar and eggs together until well blended. In a smaller bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and vanilla. Add to the egg/sugar mixture and beat for 2 minutes at medium speed. The dough will be very thick.

3. Remove the bowl from the mixer and fold in the apples. Pour the cake batter into the prepared baking dish , smoothing the top to make it even across. Bake for 25 minutes and reduce the heat to 300°F/150°C. Continue to bake for another 35-40 minutes. Cake is done when a toothpick inserted in the center comes out clean. (Ruth’s note: at this point, the cake was definitely not cooked through, so I increased the heat back to 350°F/180°C and continued to bake for another 10-15 minutes. The top was golden, and the toothpick clean.)

4. Remove the cake from the oven and set aside on a cake rack to cool for 5 minutes. Carefully turn the cake out of the pan and remove the paper. (Ruth’s note: I use either another cake rack if it covers the entire top of the cake or a large cutting board to invert the cake.) Instantly flip the cake back, right side up.

Skinny Brownies

Skinny Brownies
From The Substitute Yourself Skinny Cookbook

While I must admit that these brownies are not as unforgettable as some of the other brownies I’ve made, these are much healthier, and much lower in calories. The book says a saving of 180 calories per square, so now you can handle your sweet tooth craving without the guilt…or the fat!

Printable Recipe

Hands on time: 5 minutes
Baking time: 20-30 minutes depending on how chewy you like your brownies.

Makes 16 brownies

Ingredients:
Non stick cooking spray
1/3 cup unsweetened cocoa
1/3 cup all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2/3 cup granulated sugar
1/3 cup water
1 tsp instant coffee
1/3 cup applesauce
1 tsp vanilla extract
2 egg whites

Directions:
1. Preheat the oven to 350°F/170°C. Spray an 8” square baking dish with non stick cooking spray. (Ruth’s note: I also cut some parchment paper to fit the bottom of the pan. Great for removing the brownies intact.)

2. In a mixing bowl, combine the cocoa, flour, baking powder, baking soda, salt and sugar. Mix well and set aside.

3. In a small saucepan, bring the water to a boil. Remove from heat and add the coffee. Stir to dissolve.

4. In a small bowl, combine the applesauce, vanilla and egg whites. Mix well and add the coffee mixture and combine. Stir into the dry ingredients and mix well.

5. Pour the brownie mixture into the prepared dish. Bake for 20-30 minutes. Let it cool on a rack for 10 minutes or until cool. Run a knife around the edges to loosen. Ruth’s note: if you are using the parchment paper method, flip out of the pan onto a cutting board. Peel off the parchment, place another cutting board over the brownies. You now have the brownies sandwiched between boards. Flip so that the top is back …on top.

Cut into squares and serve.

Marcy's Caramel Matzo Crunch

Marcy's Caramel Matzo Crunch
From A Treasury of Jewish Holiday Baking So busy tasting, I forgot to take a picture.

Printable Recipe

Hands-on time: 10 minutes
Baking time: 15 minutes
Rest time: 5 minutes
Chill time: 15-20 minutes

Ingredients::
4-6 unsalted matzos
1 cup unsalted butter
1 cup firmly packed brown sugar
¾ cup coarsely chopped semi sweet chocolate or chocolate chips

Directions:
1. Preheat the oven to 375°F/190°C Line a large rimmed cookie sheet (or 2 smaller ones) with foil. Cover the foil with parchment paper. This is important as the caramel mixture will be very sticky during baking.

2. Line the bottom of the cookie sheet evenly with matzos, cutting extra pieces as required to fit any empty spaces.

3. In a 3 quart/liter heavy bottomed saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil (about 2-3 minutes). Continue to boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzos, covering them completely.

4. Place the cookie sheet in the oven and immediately reduce the temperature to 350°F/180°C. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning. If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F/160°C and return pan to oven.

5. Remove the pan from the oven and immediately sprinkle the chocolate over top. Let it stand for 5 minutes and then spread the chocolate over the matzo. While still warm, break into squares or odd shapes.

6. Chill, still in the pan, in the freezer until set (about 15-20 minutes should do).

Marcy also suggests using your favorite frosting or simply dust the top with powdered cocoa or confectioner’s sugar.

Lime Budino

Lime Budino
From Pasta Et Cetera a la di Stasio

Printable Recipe

Prep time: 10 minutes
Baking time: 20-25 minutes
Chilling time: 2 hours

Serves 4

Ingredients:
2 large eggs, room temperature
1/3 cup granulated sugar
1 cup 15% cream
4-5 tbsp lime juice (about 60ml or a little more than ¼ cup)
Garnish:
Freshly grated lime zest
Blueberries or raspberries (I have to wait for summer for this garnish)

Directions:
1. Preheat oven to 350°F/180°C

2. In a bowl, using an electric mixer, beat the eggs and sugar at medium speed. Add the cream and lime juice, mixing well.

3. Divide the custard equally into 4 oven proof ramekins ( ¾ cup/175ml). Place in a square 9” baking dish. Add boiling water to reach halfway up sides of ramekins. (Ruth’s note: I add the boiling water once the baking dish is already in the oven to prevent spilling hot water everywhere.)

4. Bake in the middle rack for 20-25 minutes. The budino will not be set in the middle.

5. Transfer ramekins to a wire rack to cool to room temperature. Refrigerate for at least 2 hours .

Garnish and serve.

Josee’s Variation: Coffee budino: Replace lime juice with cooled brewed espresso or strong coffee. Garnish with chocolate covered coffee beans or grated chocolate.

Chocolate Nut Brownies

Chocolate Nut Brownies
From The Illustrated Quick Cook: Easy Entertaining, After-Work Recipes, Cheap Eats

Printable Recipe

Hands on time: 25 minutes
Bake time: 12-15 minutes ( I like mine chewy in the middle, so I go for 11 minutes)

Makes 2 dozen squares

Ingredients:
10oz/300 g semi-sweet chocolate, chopped (actually I just cut the squares in 4)
1 ½ sticks (12 tbsp) unsalted butter, cold and cut into cubes
1 ½ cups granulated sugar
4 large eggs
1 ¾ cups all purpose flour
¼ cup unsweetened Dutch-process cocoa powder
1 cup coarsely chopped nuts (hazelnuts, pecans, walnuts …whichever you prefer)

Directions:

1. Preheat to 400°F/200°C. Line the bottom of a 13”x9”x2” baking dish with parchment paper.


2. Melt the chocolate & butter: place a large bowl (I prefer metal, which is a great heat conductor and speeds up the melting process without burning the chocolate) set over a pot of simmering water. Note: DO NOT LET THE BOTTOM OF THE BOWL SIT IN THE WATER. Melt the chocolate and butter, stirring frequently until there are no lumps. Remove the bowl from the pot and allow to cool (about 20 minutes)

3. In a medium bowl, sift together flour and cocoa powder, and set aside.

4. Mix the sugar into the cooled chocolate mixture until all combined and then add the eggs, one at a time. Each egg should be incorporated fully before adding the next one.

5. Stir in the sifted flour cocoa mix until there is no visible flour remains. Fold in the nuts and scrape into the prepared pan, gently spreading the batter into the corners and smooth the top. This batter is very thick.

6. Bake in the center of the oven for 12-15 minutes depending on how chewy or dry you like your brownies. In my world, they are still somewhat gooey in the center.

7. Cool the brownies on a wire rack completely before cutting them into squares.

Alsatian Apple Tart

Alsastian Apple Tart
Adapted from Once Upon a Tart

Crust can be prepared a day ahead….
Prep time: 60 minutes
Baking time:75 minutes

Servings: 4-6 - makes enough dough for 2 9" pie crusts

Ingredients:
Crust: DO NOT PREBAKE
Flaky Tart Crust modified slightly – this recipe makes enough for 2 – 9” tarts:
2 ¼ cups all purpose flour (the book calls for 2 ½ cups, but it kept crumbling for me)
1 tsp sugar
1 tsp salt
12 tbsp (1 ½ sticks) cold unsalted butter, cut into ¼” pieces
5 tbsp cold solid vegetable shortening (I used Crisco)
Ice cold water (they suggest starting with 4 tbsp and then adding by the tbsp as needed. I ended up using a little more than half cup – double what they said

Filling:
2-4 large tart apples, peeled & cut in half top to bottom, remove the core and stem (they recommend Granny Smith, I had Honey Crisp on hand and they worked fine too) – it really does depend on your tart pan. Mine was 8” not nine. Make several layers, almost to the top of the crust.
2 large eggs
1/3 cup sugar
½ cup light cream
½ cup milk
1 tsp vanilla extract
¼ cup Apricot glaze (I used my favorite Tangled Garden Apple Sage Jelly, warmed and thinned with a touch of water)

Directions:
Crust
1. Put the flour, sugar and salt in the bowl of the food processor fitted with the metal blade. Pulse a couple of times to combine.

2. Add the chilled butter and shortening and pulse - until the mixture looks like “moist crumbs” (I’m not sure what that looks like exactly, but don’t allow it to come to a paste) .

3. This step is where I had difficulty. I usually over mix and make a tough dough, so this time – twice in fact, I didn’t add enough water and it was too crumbly to roll. I took some liberties a la Barefoot Contessa, Instead of turning the flour/butter mixture into a large bowl and adding tablespoons of water and mixing by hand….I added ½ cup of water through the feeding tube and pulsed until it started to form a ball. I then gathered it into a ball (actually split the dough into two portions).

4. Wrap each ball, flattened to a disk, in plastic wrap and refrigerate for 30 minutes or longer.

5. Roll the dough on a lightly floured surface, about 2” larger than the circumference of the 9” tart pan (with a removable bottom). Fold over the rolling pin and place in the tart pan, gently fitting the pastry up the sides, flush with the bottom. Remove any excess pastry from the top.

6. Refrigerate for another 30 minutes before baking in the center of the oven. All this refrigerating , makes sure the butter is cold so that when it hits the heat of the oven, it will make the flakiest crusts imaginable.

7. Preheat oven to 350°F/ 175°C.

8. While the crust is in the fridge for the final chilling, thinly slice (1/8” thick) the apples top to bottom. I used my mandoline, but a sharp knife does the trick too.

9. Lay the apples over the unbaked crust, overlapping from the outer edge around and then spiraled (also overlapping) to the center. Keep layering until the apples almost reach the top of the crust.

10. In a medium bowl or large measuring cup, whisk the eggs. Add the sugar and whisk until light and creamy yellow in color. Add the cream, milk, and vanilla extract. Whisk and pour over the apples…this is your "custard". Only use as much as your pan will allow and …for easy cleanup, bake your tart on a rimmed baking sheet. Bake for 1 hour and 15 minutes or until the custard (egg mixture) won’t jiggle in the middle when you shake the pan. The apple slices will look dry and pale…have no fear, that’s what the glaze is for!

11. Remove the tart from the oven and set on a wire rack to cool slightly. The easiest way to remove the tart…great tip from the authors…is to place the entire pan on a large can, well balanced, and allow the outside ring to fall. Place the tart on a work surface and slide off the metal onto a serving plate.

12. Warm the glaze or (jelly in my case) over low heat to melt which makes for easy brushing over the warm tart. Note: please remember to remove the tart from the outer ring of the pan before doing this. I didn’t and some of the flaky crust stuck to the rim. It still tasted awesome, but presentation was a little flawed.

Serve warm or at room temperature. I personally favor warm and a little vanilla ice cream melting on the side is delicious too.

Frozen Fruit Crisp

Frozen Fruit Crisp
Inspired by Chef Michael Smith

Serves 4
Prep time: 5 minutes
Baking time: 45-60 minutes

Ingredients:
Filling:
4 cups frozen fruit (they have so many delicious mixes these days, so whatever you prefer. The photo is a combo of Caribbean Fruit mix and some wild blueberries)
¼ cup all purpose flour
¼ cup sugar
2 tbsp lemon juice
Topping:
¾ cup brown sugar, packed
¾ cup all purpose flour
½ cup butter, chilled (and I used Chef Michael’s trick of grating using the coarse grater side of my box grater – super easy, super easy clean up too!)

Directions:
1. Preheat the oven to 375°F/180°C

2. Toss everything for the filling together in a mixing bowl, scoop into an oven-proof dish. (The secret is to fill the dish just to the brim, so choose your dish appropriately) and then place on a rimmed baking sheet lined with aluminum foil (easy cleanup).

3. In a separate bowl combine the topping ingredients and blend with a fork. Pour over the filling, spreading so that no fruit is exposed.

4. Roast for 45 minutes, or until the top is golden and there is some bubbling below.

Now there’s never an excuse for no dessert.

Grate some chocolate over the top and it’s even FANCY!!!

Dessert Couscous with Pistachios & Rose Water

Dessert Couscous with Pistachios & Rose Water
Inspired by Sidewalk Shoes

Hands on time: 5 minutes
Standing time: 5 minutes
Serves 3-4

Ingredients:
1 ½ cup light coconut milk
1 cup whole wheat couscous
2 cracked cardamom pods
1 tbsp rose water (you can add a little more just before serving if you like)
Honey to drizzle before serving (optional)
¼ cup shelled pistachio nuts, toasted & coarsely chopped

Directions:
1. Bring coconut milk, rose water and cardamom pods to a boil in a medium saucepan over medium high heat. Allow to boil for 2-3 minutes. And remove from stove.

2. Place the couscous in a deep bowl, pour the coconut milk mixture over (use a strainer to catch the cardamom pods and any escaped seeds), cover and let stand for 5 minutes. Fluff with a fork.

At this point, taste and add additional rose water and perhaps a drizzle of honey (depends on how sweet you like your dessert).

3. Sprinkle with the toasted pistachios and serve.

You can serve this warm or at room temperature. I loved it both ways.

Jello Jigglers

Jello Jigglers
Adapted from Jello’s own website with lots of great ideas for kids of all ages

Hands on time: 5 minutes
Chilling time: at least 3 hours
My tip: easiest to prepare the night before – 5 minutes, pop in the fridge and you’re ready for all the fun.

Makes as many shapes as your little ones can get out of a 13”x9” baking dish.

Ingredients:
1 ¼ cups fruit juice
1 pkg (8 servings size) your favorite Jello

Directions:
1. Bring the juice to a boil in a saucepan over medium heat.

2. Place the jello powder into a bowl and stir in the boiling juice. Stir for 3 minutes or until the jello is completely dissolved.

3. Transfer to a 13”x9” pan and refrigerate for at least 3 hours or until firm. I let it chill and then cover with plastic wrap.

My big tip: make it the night before you plan on creating Jelly Jiggles with your little ones.

4. When you’re ready to make shapes, dip the bottom of the pan in hot water for 15 seconds or so. Take a knife and ease the edges of the jello away from the pan. Gently use a spatula to begin the release process but DO NOT lift out of the pan. Place a cutting board that is larger than the circumference of the pan, and turn the whole thing upside down. The inverted pan is now over the board and the jello should have dropped onto the cutting board. Take a peak, if it still is in the pan, soak a tea towel in hot water and place over the exposed bottom. This should do the final loosening.

5. Use your favorite cookie cutters to make shapes or just cut into diamonds or squares. Even two year old fingers enjoy this. If there are any leftovers, they can be refrigerated. Well shaped ones can be put in baggies as a snack, or mix the leftovers with some cool whip and serve.

Spicy Pear Sorbet

Spicy Pear Sorbet
From The Healthiest Meals on Earth

Prep time: 15 minutes
Cook time: 10-20 minutes
Chill time: 1 hour to overnight
Freezing time: at least 5 hours

Serves 8-10

Ingredients:
4 medium ripe Anjou pears
½ cup pear juice or apple cider
1-2 tbsp ginger juice (see directions)
7 whole cloves
2-3 tbsp crystallized ginger, minced (do this using a knife rather than food processor or it will come out too sticky to use)
¼ tsp vanilla extract

Directions:

1. Make ginger juice: Finely grate 2” piece of fresh, peeled gingerroot over cheesecloth over a plate. Once you have grated it, lift the corners of the cheesecloth to make a pouch and squeeze out the juice over the plate.

2. Peel and core the pears. Halve, then quarter and quarter again through the middle.

3. In a medium sized saucepan over medium high heat, place pears, ginger juice, pear juice or cider and cloves. Toss and bring to a rapid boil. Reduce heat to low, stir and cover for 10-20 minutes or until the pears are very soft.

4. Remove the pears and sauce to a stainless steel bowl, cover with waxed paper and cool in the fridge for at least 1 hour to overnight.

5. Remove the condensation moisture from the waxed paper and cover. Transfer to the freezer for at least 5 hours or overnight.
6. Remove the bowl from the freezer and let thaw for 15 minutes. Run warm water under the bowl to thaw the bottom.

7. Remove the pears from the sauce and cut into large chunks, to fit in the food processor. Add extra juice if necessary (I didn’t have to). Process until creamy and stir in the minced crystallized ginger and vanilla.

8. Refreeze in a tightly covered container until ready to use. 15 minutes before serving, thaw at room temperature and stir well before placing in dishes and then sprinkle with a little more ginger as a garnish.