Category:  Dessert recipes

LEMON DROP JELL-O SHOTS RECIPE

• Empty out the citrus of your choice to create a vessel.
• Juice the citrus first as it makes for easier pulp removal. Save extracted juice for later recipes.
• Use either a grapefruit knife to hollow out the citrus, or the easier way,  is to turn them inside out like the picture and dig deeply in to the pith until you catch the thin membrane holding the pulp and then peel back.
• Make sure to completely clean out your citrus or the pulp will show in the wedges.
• Make the Jell-O according to the instructions on the box and then reduce the cold water portion by ¼ cup and replace with your chilled drink mix. Place emptied citrus into muffin pan holes. Pour mixture into emptied citrus and chill overnight.
• Use a straight edge knife to cut into wedges. Do not use a serrated knife or it will leave track marks.
• Make sure to use a sharp knife or you will end up with mangled wedges.

I used my fair share of alcohol in sweets for my birthday (Tiramisu Cupcakes), St. Patrick’s Day (Guinness-Milk Chocolate Ice Cream, Irish Car Bomb Cupcakes), Cinco de Mayo (Margarita Cupcakes), and the Kentucky Derby (Chocolate Bourbon Walnut Pie) but haven’t used any since that 6-week period. I guess my taste buds knew it had been a couple of months since there was any booziness going on the kitchen, because when I started browsing around for a new ice cream recipe to try, this one immediately jumped out at me. Vanilla ice cream with a bit of rum in it, plus rum-soaked dates and maple-glazed pecans sounded irresistible to me. And so like a good baker, I made it immediately. And then proceeded to eat way more of it than I should have. However, life is short. So, eat ice cream. Right? Right.

The vanilla base for the ice cream is pretty similar to classic vanilla bean ice cream, although only vanilla extract is used (not a vanilla bean), and an extra egg yolk is added. And of course a couple tablespoons of rum! In addition, we have dates that have been macerating in rum for at least 4 hours, and a batch of pecans that have been glazed with maple syrup. You can skip the maple syrup if you’d like and just use regular toasted pecans, but I thought the addition of the maple flavor paired with the rum and dates would be fabulous. And it totally was. All of the flavors just bounce off of each other and do a little dance. Love this ice cream! Plus, of all the ice creams that I’ve made over the last couple of years, my mom has declared this her very favorite of all of them. Mom’s vote has to count for something, right?

One year ago: Southern Banana Pudding
Two years ago: Seven-Layer Bars
Three years ago:Eclairs and Cream Puffs

Date, Rum & Pecan Ice Cream

Yield: 1¼ quarts

Prep Time: | Bake Time:

For the Dates:
12 dates (4 ounces), pitted
¼ cup dark rum

For the Ice Cream:
1 cup whole milk
2/3 cup granulated sugar
Large pinch of salt
1¼ cups heavy cream
6 egg yolks
½ teaspoon vanilla extract
2 tablespoons dark rum
1 cup maple-glazed pecans (below)

1. To prepare the dates, chop them into ½-inch pieces. Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).

2. To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

3. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix int he vanilla and rum, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator.

5. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the wet pecans and date pieces.

Maple-Glazed Pecans

1/3 cup maple syrup
1 cup pecans, toasted and coarsely chopped
Big pinch of salt

Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the pecans, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled. Chop maple-glazed pecans coarsely and add them to the ice cream in the machine during the last couple of minute of churning.

(Recipe adapted from The Perfect Scoop)

Fruit crisps are one of my favorite parts of the overabundance of fresh fruit associated with summer. No matter what you throw under that crisp, crumbly topping – blueberries, rhubarb, blackberries, apples, cherries, peaches – when you open the oven door you are greeted with bubbling fruit and that coveted crumble topping. It’s sort of like the shortcut version of a fruit pie. I haven’t done much baking with cherries to date, but after seeing so many gorgeous bags of cherries at the grocery store for so many weeks in a row, I was lured in. I figured I should strike while the iron was hot (i.e. while cherries were still in season). I haven’t made a fruit crisp in eons, so that was first on my list.

I adore staring at a fruit crisp or fruit pie straight from the oven. The juices are bubbling up (and sometimes running over), the top is golden brown, and it takes every ounce of self control I have not to dive right in immediately. Pies definitely require more discipline than crisps. They need to sit for hoursto allow the filling to cool and set up appropriately. Crisps, on the other hand, can be dug into once they are cool enough not to burn your tongue. Advantage crisp here.

Although this isn’t really a battle between crisps and pies because, let’s face it, they both have some tremendous winning qualities. It all comes down to what you’re hungry for at the time and how much time you have. Crisps are wonderful to whip up when you are a little short on time – they are easy to throw together, it’s basically a 1-2-3 process, and you can eat them as soon as they come out of the oven.

What’s your favorite fruit to bake in a crisp (or crumble or cobbler)?

One year ago: Scotcheroos
Two years ago: Cream Cheese Cinnamon Rolls
Three years ago:Danish Braid

Cherry Crisp

Yield: 6 servings

Prep Time: 30 minutes | Bake Time: 45 minutes

For the Crisp Topping:
6 tablespoons all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup pecans, finely chopped

For the Cherries:
6 cups fresh cherries, pitted
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon Amaretto

1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.

2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.

3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8×8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.

4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

Note: You can omit the Amaretto if you’d like and just add 1 teaspoon vanilla extract instead.

I have been wanting to make roasted banana ice cream for what feels like forever. I finally got around to it this week and am totally smitten. If you love bananas, you will positively fall in love with this ice cream. It basically tastes like a frozen piece of banana bread. And it doesn’t take much more work to make, amazingly. The flavor of the bananas really shines through – clean and fresh. I am thinking that, just like with banana bread, some walnuts might be a great addition to this ice cream. I may whip up some candied walnuts to mix in next time. Banana makes for an easy base to play around with – fudge ripple, peanut butter swirl, candied nuts… all sorts of delicious possibilities!

This is by far the easiest ice cream I have yet to make. It is not custard-based, so there is no whisking and cooking egg yolks with milk and cream on the stove. You simply slice up a few bananas, toss them with sugar and butter and then pop them in the oven to roast. While they are roasting, you will want to bottle the smell and make a candle or air freshener out of it. Guaranteed. Your kitchen will smell like a fresh batch of bananas foster. Which smells delicious.

Once the bananas are out of the oven, you throw them into the blender with some milk and a few other ingredients, purée it together, and 30 seconds later your ice cream base is ready for its trip to the refrigerator to chill. Super easy!

This ice cream also makes a fabulous base for your very own banana split sundae. Top the ice cream with hot fudge, whipped cream and a cherry. If you have crushed pineapple (which I didn’t have), throw that on top of the hot fudge. Or some melted peanut butter. Banana, peanut butter and hot fudge? Oh yes. I’m off to make that happen!

One year ago: Classic Lemonade
Two years ago: Chocolate Chip Cookie-Topped Brownies
Three years ago: Herbed-Baked Eggs

Roasted Banana Ice Cream

Yield: About 1 quart
Prep Time: | Bake Time:
3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tablespoon butter (salted or unsalted), cut into small pieces
1½ cups whole milk
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1½ teaspoons lemon juice
¼ teaspoon coarse salt
1. Preheat oven to 400 degrees F.
2. Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
4. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.
(Recipe adapted from The Perfect Scoop)

Tags: bananas, Ice Cream and Frozen Desserts, Milk

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Ahh, ice cream. One of my very favorite comfort foods. In the summer, nothing beats a trip to the local ice cream stand for my standard order – a chocolate and vanilla twist with chocolate sprinkles. And ever since I got the ice cream attachment for my KitchenAid mixer, there is usually a constant supply of homemade ice cream in my freezer. Since I started making it a couple of years ago I have tried tons of recipes and have pretty much enjoyed them all, but like anything, I definitely have favorites! Since summer is knocking on the door for many of us, I thought that ice cream would be a great pick for another Top 10 List installment. Enjoy!

(If you don’t have an ice cream maker or attachment, you can still enjoy homemade ice cream! Check out my tutorial: How to Make Homemade Ice Cream Without an Ice Cream Maker)

1. Butter Pecan Ice Cream – This recipe mimics the classic butter pecan that I grew up eating. The ice cream is smooth and buttery, and there are tons of pecans throughout.

2. Chocolate Ice Cream – This is, hands down, the best chocolate ice cream I have ever eaten. Ever. Anywhere. It will change your life.

3. Cinnamon Ice Cream – I love how clean and fresh this cinnamon ice cream tastes. It’s not overpowering, just very simply infused with cinnamon. It’s perfect with your favorite fall pies – apple, peach, pear, pumpkin, etc.

4. Classic Vanilla Bean Ice Cream – It’s as classic as they come and I typically always have a batch of this in my freezer. You can’t go wrong with fabulous vanilla ice cream. I love a big scoop on top of my favorite chocolate chip cookies as an easy dessert

5. Fresh Strawberry Ice Cream – This screams summer for all of the obvious reasons. Once strawberries are in season where you live, you’ll want to make this again and again. A big cone of this on a summer evening is sublime.

6. Mint Chocolate Chip Ice Cream – Easily one of my favorites and another classic. This recipe uses a plain mint extract for the mint flavor and lots of chocolate chip. It’s another one of my summer favorites.

7. Pistachio Nut Ice Cream – It took me a couple of tries to get this one right, but it was worth every ounce of effort. Not only are there tons of pistachio nuts throughout the ice cream, but the cream mixture itself is infused with crushed pistachios for maximum flavor. This is one of my Chief Culinary Consultant’s favorites.

8. Salted Caramel Ice Cream – This ice cream definitely holds the record for how fast it disappeared from the freezer. Out of all the ice creams I have made, this one got gobbled up the fastest, no contest. Although when you have an ice cream blended with salted caramel and tons of little praline bits mixed in, it’s not hard to see why.

9. Tin Roof Ice Cream – Easily in my top 3, this is basic vanilla bean ice cream with a fudge ripple and tons of… wait for it… chocolate-covered peanuts. It’s basically my heaven. When I make it, I cannot stop eating it. Heading to the freezer with a spoon in your hand is a good sign that you made some killer ice cream

10. Toasted Almond and Candied Cherry Ice Cream – I made this one specifically for my grandma, but I ended up loving it just as much as she did. Loads of cherries and almonds, which makes for such a decadent flavor combination. Another perfect one for summer!

What’s your favorite ice cream flavor?

Source BrowneyedBaker

Today’s post comes from Tracy at Sugarcrafter. Tracy lives in upstate NY with her husband, kitty, and brand new puppy. Her blog, Sugarcrafter, is a baking and cooking blog that features from-scratch recipes using wholesome ingredients with step-by-step directions to give you the confidence you need to conquer any recipe. She also enjoys canning, hiking, camping, and quilting. You can follow Tracy on Twitter @sugarcrafter and become a fan on Facebook.

Recipe, text and photos from Tracy.

As a kid, I loved when my mom and I would stop by our local bakery on special occasions to pick up a box of fresh doughnuts. Upon walking into the bakery, I always delighted in the smell of fresh bread and pastries baking in the oven and the sweet smell of powdered sugar in the air. We usually picked out an assortment of doughnuts – everything from glazed to chocolate to my personal favorite, custard-filled. And of course, nothing could beat the ones that came fresh out of the fryer. Or so I thought.

It wasn’t until I came upon this recipe from Doughnutsby Lara Ferroni that I converted to an oven-baked doughnut lover. I’ve made cake doughnuts in the oven before, and while delicious in their own right, I decided that they still had nothing on fried doughnuts. These doughnuts, however, are not cake-based but are yeasted doughnuts…and though they take a bit longer due the rising time needed, they make for what I feel are the lightest, fluffiest doughnuts you’ll ever taste. Coated with a glaze, a drizzle of chocolate, or a simple cinnamon-sugar mixture like I used, your guests will be scrambling to get their hands on these before they’re all gone!

Baked Doughnuts with Cinnamon-Sugar

Yield: 10 to 14 doughnuts
For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1? cubes
For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together
In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3? circles with 1? holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1? apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.
(Recipe adapted from Doughnuts by Lara Ferroni)

1) Preheat oven to 325°F. Line 13 x 9 x 2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.

2) Whisk flour, baking soda, and pinch of salt in medium bowl. Melt butter in medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. Transfer browned butter to small bowl. (more…)

For brownie layer:
1) Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.

2) Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.

For chocolate-cinnamon ice cream:
1) Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.

2) Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.

3) Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.

For orange meringue:
1) Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.

2) Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.

General Ingredients

Brownie layer:

• Nonstick vegetable oil spray
• 1/3 cup of all purpose flour
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of baking powder
• Pinch of salt
• 6 tablespoons (3/4 stick) of unsalted butter, cut into 4 pieces
• 1/3 cup of natural unsweetened cocoa powder
• 3/4 cup of sugar
• 1 large egg
• 1/2 teaspoon of vanilla extract

Chocolate-cinnamon ice cream:

• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2 3/4 cups of half and half, divided
• 6 large egg yolks
• 2/3 cup of sugar
• 1/2 teaspoon of ground cinnamon
• Pinch of salt

Orange Meringue:

• 4 large egg whites, room temperature
• 1/2 teaspoon of cream of tartar
• Pinch of salt
• 1/2 cup of sugar
• 2 teaspoons of finely grated orange peel

Special equipment:

• 9-inch-diameter springform pan with 3-inch-high sides
• Candy thermometer
• Ice cream maker
• Kitchen torch

Even easier:

• Soften about 6 cups of purchased chocolate ice cream. Mix in 1/2 teaspoon cinnamon. Spoon the ice cream over the baked brownie layer, freeze, and continue with the recipe.

Degree of Difficulty: High

For brittle:
1) Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15×10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.

2) Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.

For semifreddo:
1) Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.

2) Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.

3) Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For sauce:
1) Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

2) Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate.

General Ingredients

Brittle:

• 2 tablespoons (1/4 stick) of unsalted butter, divided
• 2 cups of sugar
• 1 cup of light corn syrup
• 1 cup of water
• 1/4 teaspoon of salt
• 2 cups of blanched whole almonds, toasted, coarsely chopped
• 1/2 teaspoon of baking soda
• 1 teaspoon of flaked sea salt (such as Maldon)

Semifreddo:

• 5 large eggs, separated
• 1 cup of sugar, divided
• 1/4 cup of fresh tangerine juice or tangelo juice
• 2 tablespoons of finely grated tangerine peel or tangelo peel
• 2 cups of chilled heavy whipping cream

Sauce:

• 1 cup of fresh tangerine juice or tangelo juice
• 2 tablespoons of honey
• 4 tangerines or 3 tangelos, peeled, separated into segments

Serving Suggestions: Spoon tangerine sauce alongside semifreddo and serve.
Degree of Difficulty: High

1) Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.

2) Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.

3) Divide fruit among 4 stemmed glasses and top with zabaglione.

General Ingredients

• 3 medium navel oranges
• 1 large pink or red grapefruit
• 3 tablespoons of sugar
• 1 large egg
• 3 tablespoons of vin santo or other sweet dessert wine
• 3/4 teaspoon of cream of tartar
• Garnish: freshly ground nutmeg

Serving Suggestions: Serve immediately.
Degree of Difficulty: Easy

For crust:
1) Blend flour, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk and wine; using on/off turns, mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.

For filling:
1) Position rack in center of oven and preheat to 375°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. Spoon pear mixture into center of dough, leaving 1 1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Bake until pears are tender, about 20 minutes.

2) Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes.

3) Reduce oven temperature to 325°F. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.

4) Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup.

General Ingredients

Crust

• 1 1/2 cups of all purpose flour
• 3 tablespoons of sugar
• 1/2 teaspoon of salt
• 10 tablespoons (1 1/4 sticks) of chilled unsalted butter, cut into pieces
• 1 large egg yolk
• 1 tablespoon of late-harvest Riesling or other sweet white dessert wine

Filling

• 3 large ripe Anjou pears, peeled, cored, thinly sliced
• 1 tablespoon plus 1/2 cup of sugar
• 1 tablespoon of all purpose flour
• 1 cup plus 2 tablespoons of late-harvest Riesling or other sweet white dessert wine
• 1/2 cup of water
• Vanilla ice cream

Serving Suggestions: Serve with ice cream.
Degree of Difficulty: Medium

1) Heat the oven to 350°F. Spray the insides of 6 large oven-safe coffee cups or six 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.

2) To make the cocoa sprinkle, whisk 1/4 cup of the sugar, the light brown sugar, and 2 tablespoons of the cocoa powder in a small bowl until most of the brown sugar lumps are broken up, and set aside.

3) Using a stand mixer (or in a large bowl if using a hand mixer), blend the butter and remaining sugar together on medium speed until the sugar looks like wet sand, about 2 minutes. Reduce the speed to low and add the cream and vanilla, mixing until well blended, using a rubber spatula to scrape the sides of the bowl as necessary.

4) Whisk the flour, the remaining cocoa powder, espresso powder, baking powder, and salt together in a large bowl and then add it to the butter mixture. Mix on low speed until a stiff dough comes together, then increase the speed to medium and beat for 15 seconds.

5) Divide the batter between the coffee cups, filling each one about half full, using the back of a spoon to press the batter into the cup. Top each with 2 tablespoons of the reserved cocoa sprinkle and then pour 21/2 tablespoons of coffee over the cocoa. Bake until the cakes soufflé up and the top of each cake is crusty and dry on top with no visible wet spots, about 55 to 60 minutes. Cool for at least 20 minutes before serving.

Make ahead:
1) This cake is best eaten warm within a few hours of baking. If you have some left over the next day, you can heat it up in the microwave before serving to get its gooey quality back.

General Ingredients

• 2 cups plus 2 tablespoons of sugar
• 1/4 cup of light brown sugar
• 1/2 cup of Dutch-processed cocoa powder
• 3 tablespoons of unsalted butter, at room temperature
• 1 1/4 cups of heavy cream
• 1 teaspoon of vanilla extract
• 2 1/2 cups of all-purpose flour
• 1 tablespoon of instant espresso powder
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of brewed New Orleans–style chicory coffee

Tip: You’ll have a little of the cocoa sprinkle left over after making the cakes. Use it to top a scoop of ice cream or stir it into iced coffee (with condensed milk if you really want to go all out). If you don’t have oven-safe coffee cups, you can make this cake in a 9-inch-square baking dish and serve it casserole style, scooped into dessert bowls (it may need an extra 5 to 10 minutes in the oven).

Degree of Difficulty: Medium