Almond Frangipane Cookies

For the almond filling:
2 cups almond flour (200g)
3/4 cup granulated sugar (175g)
1 large egg
3 tbsp unsalted butter, melted (42g)
1 T Bacardi rum
1/2 tsp almond extract

For the cookie dough:
2 sticks unsalted butter, melted (226g)
1 cup + 2 tbsp granulated sugar (220g)
1/2 cup powdered sugar (50g), plus more for garnishing
1 large egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (390g)
1 cup sliced almonds

Make the filling : In a bowl, whisk the egg. Mix in the almond flour, sugar, rum, almond extract, and melted butter. Refrigerate until ready to use.

Make the cookie dough: In a large bowl, mix the melted butter, sugars. Add the egg, almond extract, baking soda, and salt. Add the flour and mix thoroughly.

Assemble the cookies: Weigh the dough and divide into 20 portions. Do the same with the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake in-between parchment or wax paper. Put a ball of the filling into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Dip in sliced almonds, pressing them into the top of each dough ball.

Bake: Preheat oven to 350F. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and move to a wire rack. Dust with powdered sugar.

Pistachio Gelato

 

• 2 c  whole milk
• 1/3 c sugar
• 2 T cornstarch
• 7 oz pistachio cream (or paste), look for one that’s at least 40% pistachios
• a few drops of lemon or orange juice

• Make a slurry by mixing the 1/4 cup of the milk with the cornstarch.
• Heat the rest of the milk in a medium-sized saucepan with the sugar.
• When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
• Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
• Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
• Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

Butterscotch Budino with Salted Caramel Sauce

COOKIE CRUST
1c finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers, Biscoff or Swedish pepparkakor; about 20 cookies)
1/8 teaspoon kosher salt

2 T unsalted butter, melted

BUDINO

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 T unsalted butter

2 t dark rum

1 t kosher salt

SALTED CARAMEL SAUCE

3/4 cup plus 2 T heavy cream, divided

1/2 vanilla bean, split lengthwise

1/2 cup sugar

2 T light corn syrup

4 T (1/2 stick) chilled unsalted butter, cut into 1/2' cubes

1/4 t kosher salt

Lightly sweetened whipped cream

Mix cookie crumbs, butter, & salt in a medium bowl. Place 2 T in a small bowl; save for garnish. Press 2 T cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

BUDINO

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°-220°

Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.

Pour I/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD Can be made I day ahead. Keep chilled.

SALTED CARAMEL SAUCE

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously).

Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

Spoon 2 T caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Raspberry Ricotta Cake

1½ cups all-purpose flour (can sub ½ c almond flour for 1/2c. of the AP flour) 
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta, (can sub part Greek yogurt)

zest of 1 lemon (optional)
½ teaspoon vanilla extract
1 stick unsalted butter, melted
1 1/4 cup frozen raspberries 

Preheat oven to 350°. Line a 9" round pan with parchment paper and coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a bowl.

Whisk eggs, ricotta, zest and vanilla in a bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries.

Scrape batter into prepared pan and top with remaining ¼ cup raspberries.

Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes. Let cool at least 20 minutes.

Rhubarb Custard Bars

Crust

1 c. flour

2 T. sugar

1/2 c. cold butter

1/4 t. salt

Filling

1 c. sugar

⅔ c. flour

1 c. heavy cream

3 eggs

½ t. vanilla

¼ t. salt

5 c. thinly sliced rhubarb

Topping

6 oz. cream cheese

½ c. sugar

½ t. vanilla

1 c. heavy cream, whipped

In a food processor, mix the flour, salt and sugar and butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in.pan. Bake at 350° for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Coconut Banana Cake with Fudgy Chocolate Frosting

Easiest Coconut Banana Cake

I ran into this recipe on halfbakedharvest.com and lazily followed the recipe. Midway through, I realized I added the coconut milk to the batter instead of the frosting, so I increased the amount of flour called for in the original recipe. We loved the results so much, I made it a permanent modification.

1 ¼ c mashed ripe bananas

1/2 cup melted coconut oil
1/4 cup honey
2 eggs

¼ c coconut milk (I use unsweetened coconut cream)
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup shredded sweetened or unsweetened coconut flakes

Chocolate Fudge Frosting

2 ounces cream cheese, at room temperature
1 stick salted butter, at room temperature
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup canned coconut milk  (I use unsweetened coconut cream)

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Err on the side of overdone, as to avoid a gooey center. Remove and let cool for at least 30 minutes before frosting.

3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined. 

Zucchini Crisp

- 5 cups peeled sliced zucchini

- 3/4 cup sugar

- 3/4 cup water

- 1/4 cup lemon juice, freshly squeezed

- 1 teaspoon cinnamon

TOPPING

- 6 tablespoons butter

- 1 cup brown sugar

- 1 cup flour

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 1/2 cup oats

Directions:

1. Preheat oven to 350 degrees. Combine zucchini, sugar, water, lemon juice and cinnamon in saucepan and boil for 10 minutes. Pour into 9x13 pan.

2. Combine topping ingredients, blending with a pastry blender until crumbly.  Sprinkle evenly over zucchini mixture.

3. Bake for 45 minutes. Serve with vanilla ice cream.

Caramel Budino with Salted Caramel Sauce

Cookie Crust

• 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon kosher salt

Budino

• 3 cups whole milk, divided
• 1/4 cup cornstarch
• 3/4 cup (packed) dark brown sugar
• 5 large egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons dark rum
• 1 teaspoon kosher salt

Salted Caramel Sauce

• 3/4 cup plus 2 tablespoons heavy cream, divided
• 1/2 vanilla bean, split lengthwise
• 1/2 cup sugar
• 2 tablespoons light corn syrup
• 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2' cubes
• 1/4 teaspoon kosher salt
• Lightly sweetened whipped cream

• To assemble crust, mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

• Make budino, by whisking 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
• Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
• Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

• Begin the salted caramel sauce by placing cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
• Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
• Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Whole Wheat Sablés with Cacao Nibs

Modified from Orangette's recipe

Utilizing my new grain mill that Doran's folks gave us for Christmas, I used freshly stone ground whole wheat pastry flour (soft winter wheat berries), but you can also use a mixture of regular whole wheat flour and white flour. And I don’t see any reason why you couldn’t substitute white whole wheat flour for the regular whole wheat, if you have it. I roasted the cacao nibs for 15 minutes, since the ones I bought from the co-op were raw.

2 cups (9 oz.) whole wheat pastry flour, OR 1 cup (4.5 oz.) all-purpose flour plus 1 scant cup (4 oz.) whole wheat flour
14 Tbsp. (1 ¾ sticks) unsalted butter, softened
½ cup (3 ½ oz.) sugar
¼ tsp. salt
1 tsp. vanilla extract
1/3 cup (about 1 ¼ oz.) roasted cacao nibs

If using the two flours, combine them in a bowl, and mix with a whisk or fork.

In a medium bowl, with a large spoon or an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute (with the mixer). Scrape down the sides of the bowl with a spatula, and add the nibs. Beat briefly to incorporate. Add the flour, and mix until just incorporated. Scrap the dough into a mass and, if necessary, knead it a little with your hands to make sure that the flour is completely incorporated. Form the dough into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours, or overnight.

Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Use a sharp knife to cut the cold dough log into ¼-inch-thick slices. Place the cookies at least 1 ½ inches apart on the prepared sheet pans.

Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time. Cool the cookies for a minute on the pans, then transfer them (with or without their parchment) to a rack to cool completely. Repeat with remaining dough.

These cookies are good on the first day, but they’re best with a little age, after at least a day or two. Store in an airtight container at room temperature for up to a month.

Yield: about 48 cookies

Rhubarb Pie

Rhubarb feels quaint and old-fashioned to me. Grandpas and old farmers grow it. You find it at the farmers market, but not front and center. It's casually placed off to the side, as if the grower plucked a bunch from the perimeter of the barn as an afterthought when loading up the truck. As a child, I remember my mom pulling a scarlet stalk from the garden at the studio. She would let us dip it in sugar to help tame the sour pink flesh. I'm sure my grandfather must have planted that rhubarb in the 1950's or 60's. There is something magical to me about a plant that is so long-lived and prolific that the kids who eat it might someday make pies for their own children, from the very same plant. I'm fortunate enough to now grow Grandpa Wally's rhubarb in my garden. Consider planting your own inheritance!

Rhubarb Pie

1 1/3 cups sugar
1/3 cup flour
1 teaspoon grated orange peel
4 cups rhubarb, pink, tender
2 tablespoons butter
1 double pie crust

1. Mix together sugar, flour, orange peel & rhubarb.
2. Put in unbaked pie shell, dot with butter.
3. Cover with top crust, slit, seal & flute.  Sprinkle with sugar.
4. Cover edge with crust guard or foil strip.
5. Bake 425 for 40-50 minutes.

Magic Chocolate Flan Cake

It's worth using good-quality caramel sauce, such as Fat Toad Farm Goat's Milk Caramel. If your blender doesn't hold two quarts, process the flan in two batches. The cake needs to chill for at least eight hours before you can unmold it.

CAKE
1/2 cup caramel sauce or topping
1/2 cup plus 2 tablespoons all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup buttermilk
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

FLAN
2 (14-ounce) cans sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese
6 large eggs plus 4 large yolks
1 teaspoon vanilla extract

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

FOR THE FLAN: Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up the side of the Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 75 to 90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)

Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.

Pumpkin Cream Pie with Gingersnap Crust

For the best results, cool the pie completely at room temperature (not in the refrigerator) before adding the topping, otherwise the crust might get soggy. 

FOR THE CRUST
8 ounces purchased gingersnaps
2 tablespoons granulated sugar
1/2 teaspoon ground ginger
4 tablespoons unsalted butter, melted

FOR THE FILLING
1 (15 ounce) can pumpkin puree
1 cup light sour cream
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves or allspice
3 eggs, beaten
1 teaspoon vanilla extract

FOR THE CREAMY TOPPING
1 1/2 cups heavy cream
3/4 cup powdered sugar
1/2 cup light sour cream
chopped crystallized ginger

Preheat oven to 350 degrees. For the crust, process gingersnaps, sugar, ginger and a pinch of table salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9-inch pie dish and bake for 10 minutes.

For the filling, whisk together pumpkin puree, sour cream, sugar, cinnamon, ginger, nutmeg, and cloves until smooth. Whisk in eggs and vanilla. Pour filling into prepared crust and bake until set, 45-50 minutes. Transfer pie to a rack; let cool completely.

For the cream topping, beat heavy cream and powdered sugar to stiff peaks. Add sour cream and beat until incorporated. Top pie with whipped cream and garnish with crystallized ginger (optional).

Apple Fritters

From America's Test Kitchen, September 8, 2012. Makes 10 fritters.

We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider.
 
FRITTERS
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon  salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil

GLAZE
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.

3. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

Maple-Pumpkin Stack Cake

"I have no words for this." Dave 

I quartered this recipe and made one giant piece for Dave and I to split last night. I let it under-cook by just a tad so that it was very doughy and passed on the pecans - just how we like it.

For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy whipped cream sweetened with real maple syrup between the layers and topped the whole thing off with crunchy toasted pecans. From Cook's Country, October/November 2012

1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups sugar 
8 tablespoons unsalted butter, melted and cooled
3 large eggs
15 ounces canned pumpkin, unsweetened
1 ½ cups heavy cream, chilled
¼ cup maple syrup
¼ cup pecans, toasted and chopped

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8-inch round cake pans, line with parchment paper, grease parchment, then flour pans.
 
Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds. Spread one-fourth of batter (about 1 cup) in even layer in each prepared pan. Bake until toothpick inserted in center comes out clean, 12 to 14 minutes.
 
Let cool on wire rack for 10 minutes. Invert each cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely. Reprep pans and repeat with remaining batter.
 
TO ASSEMBLE: Using dry, clean bowl and whisk attachment, whip cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes. Place 1 cake layer on cake plate or pedestal, then spread one-fourth of whipped cream (scant cup) evenly over top. Repeat with remaining cake layers and whipped cream. Sprinkle pecans on top and serve.

Beer Ice Cream

You can use a wide variety of malty beer in this recipe, depending on your preference. Simmering some of the beer not only cooks off some of the water but also some of the alcohol, which is helpful since alcohol inhibits freezing. The custard-style base is cooked to 180 degrees, strained, and cooled over an ice bath for a rich, smooth, creamy texture. Churning the chilled base in an ice cream maker, and then freezing it for eight more hours, guarantees a scoop that sets up perfectly. Make about 1 quart.

This recipe is best made with a malty beer that is 8–11% ABV. Avoid overly hoppy beers since hops become bitter once cooked. Make sure to cook the custard slowly in step 3 so that it thickens properly, which will ensure a creamy, rich-tasting ice cream. Serve with homemade sugar cones.

12 ounces 8-11% ABV beer
1 teaspoon vanilla extract
¾ cup sugar
½ teaspoon kosher salt
6 large yolks
2 cups heavy cream

1. Pour beer into liquid measuring cup. Add 5 ounces beer to 8-inch skillet and bring to simmer over medium heat. Simmer until beer is reduced by half, about 10 minutes, lowering heat as necessary to avoid creating too much foam. Return reduced beer to measuring cup with remaining 7 ounces beer, add vanilla, and stir to combine.

2. Place fine-mesh strainer over shallow medium bowl. Prepare ice bath in large bowl.

3. Whisk together sugar, salt, and egg yolks in large saucepan until smooth. Whisk in cream and cook, stirring constantly, over medium-low heat, until mixture thickens to custardy consistency and registers 180 degrees, about 10 minutes (custard should coat back of spoon enough that dragging your finger through custard on spoon’s back leaves visible trail).

4. Immediately pour mixture through strainer set over shallow bowl, whisk in beer mixture, and set in ice bath. Whisk occasionally until custard reaches room temperature, then cover tightly with plastic wrap and refrigerate at least 8 hours.

5. Freeze in ice cream maker according to manufacturer’s instructions. Transfer to glass or plastic container, press plastic wrap or waxed paper against surface of ice cream, and cover with tight-fitting lid. Freeze until firm, at least 8 hours and preferably 24 hours. Ice cream will keep, frozen, up to 5 days.

Chewy Granola Bars with Pecans, Chocolate, and Cherries

I love these granola bars that I found on Orangette's blog. They straddle the line between nutritious afternoon pick-me-up, and dessert.

2 cups  quick-cooking oats, divided
1/3 cup sugar
1 cup raw pecan halves
½ cup unsweetened coconut chips
½ cup chocolate chips or chopped chocolate of similar size
¼ cup dried cherries
½ tsp. fine salt
¼ tsp. ground cinnamon (optional)
1/3 cup peanut butter
1 tsp. vanilla extract
6 Tbsp. unsalted butter, melted
6 Tbsp. honey
1 Tbsp. water

Preheat the oven to 350°F.  Lightly butter an 8-inch square baking pan, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and two sides of the dish, leaving a little overhang.  Press the parchment paper into the dish.  Lightly grease the parchment paper.

Put 1/3 cup of the quick-cooking oats in the bowl of a food processor.  Process until finely ground.

In a large bowl, stir together the remaining 1 2/3 cup oats, ground oats, sugar, pecans, coconut chips, chocolate chips, dried cherries, salt, and, if using, cinnamon.

In a medium bowl, whisk together the peanut butter, vanilla extract, melted butter, honey, and water. Pour the wet ingredients over the dry ingredients, and stir well, until the mixture is evenly moistened. Transfer to the prepared pan, pressing the mixture firmly to ensure that it molds to the shape of the pan. (A piece of plastic wrap helps: just lay it over the pan before you begin pressing.  Much less stickiness.)

Bake the bars for about 30 minutes, or until they’re brown around the edges and just beginning to color on top, too.  (I set a timer for 25 minutes and began checking on them at that point, and I was surprised to find that they were already browning at the edges.  I left them in, however, for another 5 minutes or so, until the tops had a hint of color.)  The mixture will still seem soft and almost underbaked if you press on it, but it’ll set as it cools.

Transfer the pan to a rack, and allow the bars to cool completely in the pan.  When cool, run a sharp knife along the edges of the pan; then pull up on the parchment paper to lift the sheet of bars out of the pan.  Cut the bars into squares.  Or, heck, rectangles.  Whatever you want.

Note:  If your bars seem crumbly, refrigerate them in the pan for 30 minutes to further set them, and then try cutting them while cold. I store mine in the refrigerator.

Shhh... It's a Surprise.

Daver is having a terrible day at work. I got a text this morning, that despite eight hours of work, he feels like nothing has been accomplished. He said he just wanted to go home and check out for awhile.

My solution: ice cream! Little does he know, Jeni Britton Bauer of Jeni's Splendid Ice Creams just released a cookbook of over 100 of her most favorite flavors and accoutrement specially modified for home ice cream makers. That last part is the kicker, because anyone who has tried knows that more often than not, large batch ice cream recipes don't convert well for the at-home cook and you end up with either an icy gritty ice cream or a gooey sloppy mix that eventually turns into the former.

I can't wait to go home and give it to him. Unwarranted and completely unexpected surprises are the best. And now we will have something to turn to when he moans over how much he misses Jeni's. (Available at BN.com for $15 plus free shipping and an additional 6% cash back if you go through ebates.com - just ask me for an invite.)

Summer Peach Cake

We made this cake when the parents were in town and it was a huge hit. We topped it with homemade vanilla custard and, in my opinion, that was the only way to go. As with most Cook's Illustrated recipes, there are a lot of steps, but each one is worth it in order to achieve that perfect balance and texture.

Summer Peach Cake - Cook's Illustrated, July & August 2011 - Serves 8 to 10

Note: To crush panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

2 1/2 pounds peaches, pitted and cut into half-inch-thick wedges

5 tablespoons peach schnapps

4 teaspoons lemon juice

6 tablespoons plus 1/3 cup granulated sugar

1 cup all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup packed light brown sugar

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

1/4 teaspoon plus 1/8 teaspoon almond extract

1/3 cup panko bread crumbs, crushed fine

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining peach batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugars is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Pots de Creme

According to the Pioneer Woman, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.”

Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”.

Short of sticking a spoon in a pint of Haagen Dazs and throwing it at her dinner guests, this is definitely the easiest dessert in her arsenal. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. But the preparation couldn’t be easier, 5 minutes, tops - and oh so good!

We got creative with our Pots de Creme and used mint chocolate chips, which was good - but keep in mind that there is coffee in the recipe, so if using something like butterscotch chips you might want to substitute hot milk.

Deconstructed Banana Cream Pie

We enjoyed this after our Easter dinner, compliments of Doug & Lisa.
Recipe coming soon....