In A Nutshell

  Attention bargain shoppers: I found this  Nordic Ware autumn cakelet pan at T.J. Maxx for $15! I have found many a Nordic Ware pan at our local T.J. Maxx/Homegoods and have an impressive collection by now. And I’m pretty sure that ‘cakelet’ is an actual word….hear that, autocorrect? Adapted from a recipe in BH&G, I swapped out vegetable oil for olive oil because the resulting earthy moistness pairs well with pumpkin and I scaled it way down to make just 8 little precious cakelets. Now that we are empty-nesters, I find myself doing a lot of mathematics to scale down recipes, but feel free to do a little math yourself and scale back up if you like. Enjoy these with a nice afternoon cup of coffee! For the cakelets:   1/2 cup of flour 3/8 cup of sugar 1/2 t baking powder 1/4 t baking soda 1/8 t salt 1/2 t pumpkin pie spice mix 4 oz. pumpkin purée 1 egg 1/4 cup olive oil (not extra-virgin) Spray your cakelet pan with Baker’s Joy (properly or else your cakes will stick) a...

  I needed an excuse to use my adorable new Bundtlet (even the word is cute!) pans and St. Patrick’s Day happened to be around the corner, so I combed the internet for something with an Irish twist that didn’t involve Bailey’s Irish Cream. Because I don’t like it. Yes, you read that right and I’m sorry for it....I want to like it but I find it sickeningly cloying and in desserts it gets lost.. However, I do love Irish whiskey so I adapted a Whiskey cake from NYT Cooking. Is it cocky to say that I made some significant improvements to the recipe? You can use any whiskey or bourbon you like (or even rum, for that matter); the recipe is designed for a large Bundt pan but if you use small cute ones like I did, shorten the baking time a bit. This cake is best made the day before you want to serve it. Cake: 1 cup vegetable or canola oil 2 cups flour 2 cups sugar 5 oz. unsweetened chocolate, melted 1/4 cup instant espresso powder 2 T cocoa powder 1/2 cup Irish Whiskey  1/2 t kosher s...

I realize that cobbler recipes are a dime a dozen; I have made many different recipes and find there is some little issue each time: watery filling, stodgy biscuits, dull flavor etc. This time I wed two recipes- the filling from Joanne Chang's book Pastry Love and a really good cobbler biscuit recipe from the NYT Cooking section.  I thought I should note it here for my own sake so that I'm not fishing out two different recipes (and trying to remember which two were the best combo) each time I make cobbler. For the filling: 1000 g (8 cups) blueberries 1 1/2 lbs (680 g) peaches, sliced unpeeled 3/4 cup sugar 4 T cornstarch zest from 1 lemon In a medium saucepan, combine half the blueberries, all the peaches, sugar, zest and cornstarch. Cook over medium heat for about 5 minutes until the juice released is nice and purple and looks like a thickened pie filling. Add the remaining blueberries and put it into a 13 x 9 ceramic baking dish. Preheat oven to 350º. For the b...

The recipe for these cakes comes from the NYT cooking section; I used  these precious little pans . The key to getting the cakes out perfectly is to generously spray them with Baker's Joy (and I am very specific about this particular product- trust me, I've tried different sprays). I made a few changes to the recipe (would it be cocky to say improvements?) namely swapping out butter for olive oil and reducing the amount of sugar. If you have leftover peach puree you can use it in cocktails or to make margaritas. Also, I always use weights when possible rather than dry measures as I find you typically get a much better result. Don't be tempted to peel the peaches- the skin adds beautiful colored flecks and texture. My love of alcohol may tempt me to add a bit of peach liqueur or bourbon the next time. 1 cup olive oil (not extra-virgin) 2 1/2 cups (320 grams) all-purpose flour 4 ripe, red-hued peaches (a little more than a pound), pitted 1 T fresh lemon juice 3 la...

Adapted from Food & Wine; you could add a bit of ginger, cardamom or some dried cherries to the filling if you wanted to jazz it up a bit but I loved it with just a touch of cinnamon. It makes one smallish galette or 4 mini galettes. I served these with a bit of  bourbon buttered pecan ice cream  and a cup of coffee. Perfect for autumn! I make the filling only right before I’m ready to form the galettes.  Crust : 1 cup flour 1 stick cold unsalted butter, cut into cubes 1/4 t salt 2-4 T cold water Process butter, flour and salt in food processor until butter is in small pieces; empty mixture into a large bowl and toss 2 T water with a fork into the crumbs- check to see if it holds together, if not, add more water and dump out dough onto the counter. Divide into 4 pieces and form into disks; wrap in plastic wrap and refrigerate for 1 hour. Streusel : (this makes more than you need- just seal it up and stick it in the freezer for when you need it; ...

Indescribably good! I had this flavor at an ice cream shop called La Michoacana; they have the most amazing ice cream and paletas. It’s really a sight to see! I have tried to duplicate their Three Marias and Rice Pudding ice cream flavors with varying success but I think I nailed this one. I like to use the Jenny’s ice cream recipe (with a few changes) as my base and then tinker with it for flavors such as this. 2 cups whole milk 1 1/4 cups heavy cream 1 T plus 1 t cornstarch 3 T cream cheese (room temp.- 1 1/2 oz.) 6 1/2 oz. (half the 13 oz. container) Nutella 1/2 c sugar 2 T light corn syrup 1 t vanilla paste 5 chopped Ferrer-Rocher 1 1/2 T vodka Mix around 2 T of the milk with the cornstarch in a separate bowl and set aside. Whisk the cream cheese with the Nutella in a metal bowl and fill a larger metal bowl with ice and water.  Combine the remaining milk, cream, sugar, corn syrup and vanilla in a heavy saucepan; bring to a rolling boil, w...

This recipe comes from Fine Cooking Magazine; while there is a good chance for grievous bodily harm inflicted by this tart during the inverting portion of this recipe, it is worth the risk. Have the burn cream on stand-by.... A word about the apples: the recipe called for Granny Smith but I find them to be soulless and chalky. I prefer to get honeycrisp or other fresh Michigan apples for any apple dessert. For the pastry : 1 1/4 cup flour 1 t sugar 1/4 t salt 8 T unsalted, cold butter cut into cubes 1 large egg beaten with 1T water plus an additional 1-2 T if needed Pulse all the ingredients except the egg mixture in a food processor until coarse and crumbly; at this point, I prefer to take it out of the food processor and put it into a regular bowl. Using a fork, add the egg mixture in 3 additions, tossing with the fork until dough holds together when pinched-- don't overwork it. Gather it into a disc and refrigerate for 1 hour. For the Tart : 5-7 firm Honeycrisp ap...

Milo really really wanted to eat that cream..... the longing in those hound eyes is too much! I used some new-fangled apricots that I found in the store called Red Velvet Apricots; they were a bit larger than regular apricots and absolutely delicious. I also used peaches because I didn't have enough apricots. The recipe in F&W included chopped mint in the apricots; I forgot to add that but I think it would be good (or even maybe some chopped basil??). You can make these earlier in the day that you plan to serve them but you don't want them sitting around too long. 2 T brandy 2 T lemon juice 2 T superfine sugar 12 apricots, sliced Combine the brandy, lemon juice and sugar; stir until sugar is dissolved. Add the sliced apricots and let stand at room temperature while preparing the rest of the dessert. 4 oz. mascarpone 1/2 cup heavy cream 2 T powdered sugar 1/2 t vanilla Combine using a mixer until whipped fluffy- don't over mix. 1/2 cup graham cracker c...

This takes me back to childhood when the sound of a pull-tab popping on a can of Snack Pac made my heart sing, and I risked injury to my tongue just to lick off any little bits of pudding sticking to the top of the can. Now they are made from plastic... where's the fun in that??? Adapted from Bon Appétit magazine. 1 cup sugar 2 T cornstarch 2 T unsweetened Dutch-process cocoa powder pinch of kosher salt 4 egg yolks 2 cups whole milk 1 cup heavy cream 1/2 vanilla bean, split lengthwise, or 1 t vanilla bean paste (much easier) 6 oz. bittersweet chocolate, melted (I used a combination of dark and bittersweet from Trader Joe's) 1 T unsalted butter 1 t vanilla whipped cream and crushed pretzel thins (I just got to thinking that chocolate-covered pretzel thins or chocolate-covered potato chips from Trader Joe's might be divine) for topping In a heavy saucepan, whisk the sugar, cornstarch, salt and cocoa powder. In a medium bowl, whisk yolks, milk, cream and van...

Chubby winter-me wants comfort food-- puddings and other starchy fattening things from childhood. This has always been one of my favorite desserts; we are divided in our house-- my husband and son gag at the sight and smell of rice pudding; my daughter and I, on the other hand, can't get enough of it. The recipe is adapted from Bon Appetit. 2 quarts whole milk (I often use 1% because that's what we tend to have in the house) 1 cup jasmine or basmati rice 2/3 to 3/4 cup sugar (to taste- I like 2/3) 2 T unsalted butter 1 t vanilla 1/4 t salt 2 egg yolks 1 cup heavy cream (hey.... don't feel bad... you used 1% milk- right?) cinnamon for the top Bring the milk, rice, butter, sugar, vanilla and salt to a boil in a heavy 4 quart saucepan; reduce heat and simmer, stirring frequently (don't be put off by the crust that forms while cooking- it gets stirred away) until rice is tender and creamy, about 1 hour. Whisk eggs in a bowl and add about 1 cup or so of the ...

This delicious and festive cheesecake is a marriage of two different recipes and my own changes as well. I can't get enough cranberries during the holiday season! I especially like this recipe; there is just a hint of orange in the cheesecake and the topping as well- it's a match made in heaven. Crust : 9 oz. box chocolate wafer cookies 5 T unsalted butter, melted 2 T sugar Filling : 4- 8oz. packages cream cheese, softened 4 eggs, room temp. 3/4 cup sour cream 1 1/3 cup sugar 1 T flour 1 t vanilla extract 1 t orange extract 2 t grated orange zest Topping : 12 oz. cranberries 1/2 cup honey 3/4 cup sugar 1/4 cup water 2-4 T Cointreau (depending upon how much you want to taste it) 1 t cornstarch For the crust: In a food processor, chop the cookies along with the sugar until they are a fine powder. Add the butter and pulse until mixed. Pat into a 9" springform and bake at 350º for about 5 or 6 minutes. For the filling: Using the paddle attachmen...

This is basically pumpkin bread, caramel, vanilla pudding, whip cream and pecans in individual servings. I try to assemble them in little jars or these tiny martini glasses so that you get 2 or 3 bites; after a big Thanksgiving meal, no one wants to be overwhelmed with too much dessert. They are so yummy- absolute comfort food. Make the proportions how you like them; I happen to love a lot of pudding so I go heavy on that. It's anything goes.... 1 recipe pumpkin bread , cut into 1" cubes- as many cubes as you need; I do this as I go 1 recipe vanilla pudding 1 recipe caramel sauce (comes from  The Pie and Pastry Bible) whip cream chopped toasted pecans Vanilla Pudding : 3 cups whole milk 3/4 cup sugar 4 egg yolks 3 T cornstarch pinch of salt 2 t vanilla 1 T unsalted butter, room temp. In a bowl using a whisk, combine the yolks and the cornstarch. In a heavy saucepan, combine the milk, pinch of salt and sugar. Cook, stirring with a heatproof spatula until li...

These are to die for.... the frosting is so light (as in fluffy, not as in low in calories....) and delicious I could just shovel that in by the spoonful by itself! The recipe for the moist cake is from Ina Garten (the superhero of decadent and delicious food!) and I did not change anything except to make the batter into cupcakes rather than layer cakes. The recipe made more than 30 cupcakes! For the Cake : 1 3/4 cup flour 2 cups sugar 3/4 cup good cocoa powder (I like Valrhona) 2 t baking soda 1 t baking powder 1 t kosher salt 1 cup buttermilk 1/2 cup canola oil 2 eggs, room temp. 1 t vanilla 1 cup hot coffee Preheat oven to 350º and line muffin tins with paper. Combine the dry ingredients in a large mixing bowl. You can sift the cocoa powder if it is especially lumpy. In another bowl combine all the remaining ingredients EXCEPT the coffee. Add the wet ingredients to the dry and mix on low just until combined; add the coffee slowly and stir with a wooden spoon unt...

This recipe is adapted from Fine Cooking; the combo of chocolate and pumpkin is very nice. The recipe instructs you to wrap the cheesecake pan like a mummy in aluminum foil and then put it in a boiling hot water bath. I never do a water bath for cheesecakes because the risk of severe burns and a waterlogged cheesecake is too great (in my opinion)-- also it seems like a lot of extra work. I don't mind a couple of cracks on the top and I do not feel that the flavor or texture is compromised. In the spirit of disclosure, I did not make the whipped cream; it seemed kind of unnecessary but I will put the recipe down in case you decide to make it. For the Crust : 5 oz. Nabisco Famous chocolate wafer cookies 2 T sugar 3 T butter, melted Preheat oven to 350º; process the cookies and sugar until finely ground. Add the melted butter and pulse a few times until well-combined. Press the crumbs into a 9" springform and bake for 8 minutes. For the Filling : 1 lb cream cheese, s...

This pumpkin tart is absolutely delicious;  I probably wouldn't bother with the candied pumpkin seeds (although they are great on salads!) because I don't feel that they do anything to take the dessert over the top and therefore are an unnecessary extra step. Next time I make this I will just put some chopped toasted pecans around the edges and save myself a bit of work. I did not change this recipe at all so will just give you the link here: pumpkin caramel-bourbon tart I will make one comment regarding the crust, however; because it has cornmeal it turns out to be a pretty sturdy crust rather than light and flaky. If you think you won't like that gritty texture, you could always substitute a graham cracker crust or use a regular pie crust.

These are moist and delicious- my dog Milo LOVES these too; last year he ate 12 pumpkin cupcakes off the counter-- paper and all; he's looking like he wants a repeat of that action! The recipe is adapted from Bon Appetit. I like to add chopped walnuts on top of the frosting as well. This makes about 18 cupcakes. 2 cups flour 3 t baking powder 1 t salt 1 t pumpkin pie spice 2 eggs 1 1/3 cups light brown sugar 1 cup canned pumpkin 2/3 cup vegetable or canola oil 2/3 cup sour cream 1 t vanilla 8 oz. cream cheese, softened 4 oz. unsalted butter (1 stick) 1/4 t vanilla 2 cups powdered sugar Preheat oven to 350º and line muffin cups. With the paddle attachment or a whisk, mix the eggs, brown sugar, pumpkin, oil, sour cream, pumpkin pie spice and vanilla. Add the flour, baking powder and salt (you can mix these dry ingredients separately first if you choose) and mix just until combined. Bake for 23 minutes. Cream the butter and cream cheese; add the vanilla and p...

This delicious recipe comes from Fine Cooking Magazine; I didn't make any changes to their recipe but I think that next time I might make a little more streusel because you can never have enough streusel in my opinion. If it's possible, weigh the flour; I dumped two cups on my scale and it was about 2 oz. more than what the recipe calls for- it would have made for a dry cake if I hadn't weighed the flour. For the Streusel : 1/2 cup chopped, toasted pecans 1/4 cup packed light brown sugar 1/4 cup flour 3/4 t cinnamon 1/4 t kosher salt 2 T unsalted butter, melted Stir together all the ingredients. For the Topping : 3 T unsalted butter 3/4 cup sugar 3 cups cranberries (1 bag) 3 T water Butter a 9"X 2" round cake pan and line with parchment- butter the parchment as well. Combine butter and sugar in a 2 quart saucepan and cook over medium heat, stirring until sugar is dissolved. Keep cooking, stirring occasionally, until the mixture looks a litt...

I love desserts like this for many reasons; they are comforting, beautiful and everything can be assembled well in advance for ease of serving. You can make the streusel whenever you want and freeze it until you are ready to use it. The lemon custard should be made the day before you are planning to serve the desserts and the blueberry mixture right before assembling them-- it spreads out better if it slightly warm. This is a marriage of two different Fine Cooking recipes. For the Streusel : 2/3 cup flour 1/2 cup oats 6 T unsalted butter, cut into cubes 1/2 cup slivered almonds or walnuts 1/4 cup brown sugar 1/4 cup sugar 1/4 t kosher salt Pulse all the ingredients in a food processor until crumbly. Spread the streusel on a rimmed baking sheet and bake at 325º for about 20 minutes, stirring it every 5 minutes (until golden- don't overbake). Set aside to cool For the Lemon Custard : 3 egg yolks 3 T sugar 1 cup heavy cream (although I'm going to try this with w...

This ice cream is definitely for bourbon lovers, not for the faint of heart or children (unless said children are bourbon lovers). I think this would be fabulous with pumpkin pie or sweet potato cake. This is another recipe from Jeni's Ice Cream.   I don't think I will ever need to look at another ice cream recipe book again. For the buttered pecans : 3/4 cup pecans 1 T unsalted butter, melted 1/2 t fine sea salt Combine ingredients and bake in a single layer on a baking sheet at 350º for about 10-15 minutes, stirring once. Let cool and coarsely chop. For the ice cream : 2 cups whole milk 1 T plus 1 t cornstarch 3 T cream cheese, softened in a stainless steel bowl (one size smaller than your ice bath) 1 cup heavy cream 2/3 cup sugar 2 T light corn syrup 1 t vanilla bean paste 1/4 cup bourbon Mix about 2 T of the milk with the cornstarch to form a slurry. Fill a large stainless steel bowl with ice and water. Combine the remaining milk, cream, sugar, corn sy...

My friend Carol was kind enough to bring me some delicious sour cherries from Door County; it seems impossible to find them around here so it was quite a treat to have a real cherry pie. Double Pie Crust (store bought or homemade ) For the filling : 1 cup sugar 1 T lemon zest 3 T cornstarch 3 lb pitted sour cherries (I love this cherry pitter ) 1 egg beaten with 1 t water for egg wash  Roll out the dough to fit the pie pan and let that rest in the fridge for about 1 hour. Preheat oven to 425º. Mix the filling ingredients and load into the pie pan. Roll out the other disc of dough and either do a lattice top or a regular top with a couple of cutouts to vent steam. Brush with the egg wash---you can put coarse sugar over the top if you like. Chill the assembled pie for about 30 minutes to relax the gluten. Place the pie on a foil or parchment lined rimmed baking sheet (it will overflow) and bake on the lowest rack (preferably on a preheated pizza stone) for 30 minutes; c...