Sweet Cherry Pie

Using organic cherries from the farmers market, this pie had all of the natural flavors you crave during the summer!

Pie Filling
2 pounds sweet cherries, pitted and halved
1/2 C granulated sugar
2 T cornstarch
1 T fresh lemon juice
1 large egg, beaten
1 T sugar in the raw, for sprinkling

Pie Dough
2 1/2 C all-purpose flour, plus more for rolling
1 t salt
1 t sugar
1 C unsalted butter, cut into pieces
1/4 C ice water

Prepare the pie dough first by combining the flour, salt and sugar in a food processor. Add the butter, then pulse briefly until the mix resembles coarse meal. Sprinkle with 1/4 C ice water. Pulse again until the dough is crumbly but holds together. Do not overmix.

Divide the dough in half, then wrap each piece in plastic wrap. Refrigerate until firm, about 1 hour.

While the dough chills, prepare the pie filling. Preheat the oven to 400 F. In a large bowl, combine cherries, granulated sugar, cornstarch and lemon juice. Toss to combine. 

On a floured piece of parchment paper, roll one of the pieces of dough into a 14-inch round. Carefully transfer to a 9-inch pie plate. Gently fit into the bottom and along the sides of the pie plate. Trim any overhanging pieces of dough. Pour the cherry filling into the prepared crust.

Roll out the second piece of dough on floured parchment paper, then, using a sharp knife, cut 1/2-inch strips of dough.Weave the strips over the filling to form a lattice. Trim any overhanging pieces of dough.

Using a pastry brush, lightly brush the lattice with the egg, and sprinkle with sugar in the raw.

Bake until filling is bubbling and the crust begins to brown, about 40 minutes. Create a tent with aluminum foil, and cover the pie dish. Bake an additional 20 minutes. Transfer pie to wire rack and let cool before serving.

Roasted Garlic and Rosemary Beer Bread

 This rustic bread was a perfect accompaniment to the mussels in beer broth. It has a wonderful texture, great aroma, and the pieces of roasted garlic add an interesting twist.

2 whole garlic bulbs
2 C whole-wheat pastry flour
1 C all-purpose flour
2 T sugar
2 T extra-virgin olive oil
1 T baking powder
1 T fresh rosemary, chopped
1/4 t salt
24 oz. lager

Preheat the oven to 375 F. Remove the papery covering of the garlic, and slice off the tops. Wrap heads in aluminum foil and bake for 45 minutes, or until garlic is soft. Remove and let cool.

Grease a 9-by-5 inch bread pan. In a large bowl, squeeze out the garlic pulp and mix with both flours, sugar, olive oil, baking powder, rosemary and salt. Add beer and stir until just combined (don't overmix!). Bake for 50-55 minutes, or until the top is golden brown. Let cool before slicing.

Fig Tart with Pine Nut Crust

I served this on Easter Sunday, after enjoying a roasted lamb. It was a wonderful alternative to something super sweet after dinner. Serve with a selection of cheeses, fresh figs, and honey for an elegant course.

2/3 C pine nuts
1 C all-purpose flour
1 T sugar
Pinch of salt
5 T unsalted butter, at room temperature
1 egg yolk
4 ounces dried Black Mission figs
1/2 C sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 C heavy cream
4 eggs

Preheat the oven to 325*.

Put the pine nuts in a food processor and pulse to roughly chop. Add the flour, sugar, and salt and pulse until the nuts are finely ground. Transfer the mixture to a medium bowl.

Add the butter, egg yolk, and 2 T water. Use your fingertips to combine until the mixture forms dough. The dough should resemble coarse meal. Form the dough into  a flat disc, warp in plastic wrap, and refrigerate for at least 30 minutes.

In a medium saucepan, cook the dried figs, sugar, 3/4 C  water, and the vanilla beam and seeds. Simmer for 15 to 20 minutes, or until the figs are very soft.

Transfer the mixture to a blender, add the cream, and blend to combine. Add the eggs, and blend briefly to combine. Set aside.

Remove the dough from the refrigerator, and remove from plastic wrap. Put the dough evenly into a 9-inch pie dish. Fit in a piece of aluminum foil into the tart shell to help keep its shape. Bake for 10 minutes, then remve the foil and bake for another 6 to 8 minutes, until golden brown.

Fill the tart shell with fig mixture and bake for 24 to 28 minutes, or until the filling is set in the center. Transfer to a wire rack and cool to room temperature.

Serve with fig jam, fresh figs, honey, baguette, and a selection of cheeses.

Banana Nut Crunch Muffins

This recipe comes from a very dear of mine, with a few alterations. These muffins are perfect for a quick breakfast, or as a snack. I added more banana, and opted out of adding coconut or banana chips.

3 C all-purpose flour
2 C sugar
2 T baking powder
1 t baking soda
1/2 t salt
1/2 pound unsalted butter, melted and cooled
2 eggs
3/4 C skim milk
2 t vanilla extract
1 C mashed bananas (2 ripe bananas)
1 C medium diced bananas (2 ripe bananas)
1 C diced walnuts
1 C granola

Preheat oven to 350*.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Add the melted butter, and blend. Combine the eggs, milk, vanilla and mashed bananas in a small bowl, then add to the flour mixture and combine. Do not overmix.

Fold in the diced bananas, walnuts, and granola into the batter. Spoon the batter into the paper liners, filling each about 1" from the top of the liner. Bake for 30 minutes, or until the tops are brown. Cool slightly, then remove from pan.

Tangy Lemon Shortbread Bars

I have been craving something tart for awhile now, and when I can across this recipe I could not resist giving it a try! The shortbread was wonderfully moist and crumbly ( I hate it when shortbread is dry), and the filling was perfectly tart. Delicious! If I make it for guests, I will sprinkle a little powdered sugar on top for a nice presentation.

2 cups plus 3 tablespoons all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon Kosher salt
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (about 5 medium lemons)
2 teaspoons finely grated lemon zest (about 1 medium lemon)

Pre-heat the oven to 350°F. Coat a 13-by-9-inch baking dish with butter and set aside.

Combine 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in a food processor. Pulse briefly to combine. Add the butter pieces to the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.

Spread the dough evenly in the baking dish and gently press into the pan. Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.

To make the filling, combine the remaining 3 tablespoons flour, the remaining 1/4 teaspoon salt, the granulated sugar, and the eggs in a large bowl and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest and whisk until well combined.

Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

Riesling Poached Pears

This was an elegant dessert that was surprisingly easy to make! Except for the frequent basting, it is also relatively hands-off so it is a great thing to pop in the oven during dinner. It also made the apartment smell terrific! The combination of the cinnamon, honey and bay leaves created a wonderful aroma, perfect for the winter months.

4 ripe pears, with stems, washed and dried
2 cups Riesling
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 strips orange zest

 Preheat oven to 400°F.

Cut a thin slice off of the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie dish. Whisk wine and honey in a medium bowl until well blended and pour over the pears. Add cinnamon sticks, bay leaves and orange zest around the pears.

Roast the pears, basting every 15 minutes, until they are wrinkled and tender, about 45 minutes to 1 hour, depending on the type of pear used. It is a good idea to check the pears more frequently as the end of cooking time approaches. I know that I ended up roasting them for over an hour to ensure that they were tender.

Use a slotted spoon to transfer the pears to shallow bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 5 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.

Rustic Oats and Honey Bread

This bread was the perfect balance of sweet, but not too sweet. It works well to compliment a savory meal, or with some butter and jam for breakfast! Definitely a recipe that I plan on making again soon. The bread will only stay good for a few days, so try to plan a few meals that can incorporate it! It would be a shame to see such a delicious loaf go to waste.

2 T plus 1 C old-fashioned oats

1 1/3 C whole wheat flour

1 C all-purpose flour

2 ¼ t baking powder

¼ t baking soda

1 ¼ t salt

8 ounces non-fat yogurt

1 large egg

¼ C canola oil

¼ C honey

¾ C skim milk

Position a rack in the middle of the oven. Preheat to 375F. Grease a loaf pan, then sprinkle 1 T old-fashioned oats, making sure to coat the sides and bottom of the pan.

In a bowl, combine all ingredients from the whole-wheat flour through the salt. In a separate bowl, beat 1 C old-fashioned oats, yogurt, egg, oil and honey. Gently stir the yogurt mix into the flour mix, making sure not to overmix! Spread into the pan, and sprinkle with the remaining oats.

Bake for 40-50 minutes. Let cool for 15 minutes before serving.

Devil’s Food Cupcakes with Buttercream Frosting

These cupcakes really hit the spot! The cake remained nice and moist, and not too heavy. The buttercream was delicious – nice and fluffy, while bringing the perfect sweetness to the cupcake. One cupcake alone will certainly satisfy your sweet tooth! I opted to limit the sugar and butter (almost by half from the recipe I adapted), and it was still very sweet. Also, it makes a TON of frosting, which you can definitely use on other baked goodies!

For the Cupcakes:

¾ C unprocessed cocoa powder

¾ C hot water

3 C all-purpose flour

1 t. baking soda

1 t. baking powder

1 ¼ t. kosher salt

3 sticks unsalted butter

2 ¼ C sugar

4 eggs

1 T plus 1 t. pure vanilla extract

1 C non-fat yogurt, at room temperature

For the Buttercream Frosting:

3 sticks unsalted butter, at room temperature

5 C confectioner’s sugar

Preheat the oven to 350F. In a small bowl, whisk together the cocoa powder and the water until smooth. In another bowl, combine flour, baking soda, baking powder, and salt. In a small pan, melt the butter and sugar over medium heat until well-combined. Remove from heat, and pour into a separate bowl. Beat for 5 minutes or until the mixture has cooled. Beat in the eggs, one at a time. Add the vanilla extract, then the cocoa mix. Add the flour mix in two batches, separated by adding the yogurt.

Spoon the mix into the cupcake liners, then bake for 20 minutes. Let cool for about 15 minutes on a wire rack.

Meanwhile, make the buttercream frosting. Beat 1 ½ sticks of the butter until creamy. Add in 2 ½ C of the sugar, and continue to beat. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. It is best to do this with cooled cupcakes, and the buttercream at room temperature.

Cornmeal Muffins with Pesto Cream Cheese Frosting

These were absolutely delicious! The sweetness of the cornmeal cake paired perfectly with the salty, savory flavor of the frosting. They are a great addition to any picnic, or as an appetizer to a summer meal. You can substitute any kind of pesto for a variation on this recipe!

3/4 C cornmeal
1 C all-purpose flour
2 t.  baking powder
3 T. sugar
pinch of salt
2 eggs
1 C skim milk
4 T (1/2 stick) sweet butter, melted
1/2 C basil pesto8 ounces cream cheese, softened

Preheat the oven to 350F. Place paper baking cups in a muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, beat the eggs, milk, and butter with an electric mixer. Add the flour mixture into the egg mixture, and stir until just combined. Spoon the batter into the muffin cups. Bake for about 20 minutes (if using a mini-muffin pan, it takes about 10 minutes, depending on your oven). Remove from pan and cool for a few minutes, then remove from the tin and cool on a wire rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth. Smear the frosting onto the cooled muffins. You can store the muffins, unfrosted, in an airtight container for about 3 days. You can also freeze them, unfroted, for up to 3 months. These are best enjoyed the day they are made!

Java Mud Pie

This was absolutely delicious! It consisted of my two favorite things: coffee and chocolate. It got that wonderful java flavor from both the ice cream and from the hint of coffee in the ganache. The crust was also exactly how it should be - crunchy, and not too thin. I also lightened the ganache a bit, so the chocolate topping is not too rich. It all balanced out quite nicely to create a superb ice cream pie!

Crust:
30 chocolate cookie wafers (I used Nabisco Famous Chocolate Wafers)
1/2 stick unsalted butter, melted

Ganache:
4 oz. semi-sweet chocolate
1/4 C skim milk
1/4 C strong-brewed coffee, cooled
1 T unsalted butter, melted

1 quart reduced-fat coffee ice cream

Preheat oven to 350* F.

Place the cookies in the food processor. Process until the crumbs are about the size of a pea. Add the melted butter, and process until finely ground. Scoop the crumbles into a pie plate, press firmly. Bake for 10 minutes, then let cool.

After the crust has cooled, place in the freezer for 30 minutes. Transfer the ice cream from the freezer to the fridge so that it can soften.

To create the ganache, bring the milk and coffee to a simmer in a saucepan over medium heat. Place the chocolate in a small, heat-proof bowl, then pour the milk and coffee mixture over the chocolate, and let stand for 5 minutes. Add the melted butter and stir until smooth.

Remove the ice cream from the fridge and scoop into a bowl. Stir the ice cream until it is easily spreadable but not liquidy. Remove the pie plate from the freezer, and spread the ice cream over the crust in a single, smooth layer. Pour the warm (but not hot!) ganache over the ice cream. Freeze for 3 hours, then enjoy!

Cheddar Corn Muffins

These were delicious little muffins, with a great texture and plenty of corn!

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded extra sharp cheddar cheese
1/2 cup reduced-fat sour cream
1 (8 3/4-ounce) can cream-style corn
1 dash of hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375°.

Lightly spoon the flour into dry measuring cups. Combine flour and next 4 ingredients (through the salt) in a large bowl. Combine the cheese and remaining ingredients (except for the cooking spray) in a small bowl; stir to combine. Add to flour mixture; stir just until moistened.

Divide batter evenly among the muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups for 2 minutes on wire racks, then remove from pans. Cool completely on wire racks.

Banana Cupcakes with Honey-Cinnamon Frosting

These are like slightly sweeter versions of banana bread. The frosting goes perfectly!

For the cupcakes:

1 1/2 cups whole wheat flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 3 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

For the frosting:

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes (for mini muffins, it takes about 10 minutes). Remove cupcakes from pan; cool completely on a wire rack.

While the cupcakes cool, work on making the frosting. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Once the cupcakes have cooled, spread the tops with the honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Whole Wheat Banana Bread

2 cups whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/3 cup butter, softened

2 eggs

1 1/2 cups mashed ripe banana (about 2-3 bananas)

1/3 cup plain low-fat yogurt

1 teaspoon vanilla extract

a dash of ground nutmeg

cooking spray

Preheat oven to 350°.

Combine the flour, baking soda, salt and nutmeg, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.

Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Morning Glory Muffins

This is a "hybrid" recipe, created using two separate recipes for morning glory muffins. You can add any dried fruit in place of or in addition to the dried cranberries, but I like the extra little kick they provide!

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
• 
  
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2)
• 1 large egg
• 
  
• 1 teaspoon vanilla extract
  
• 3/4 cup chopped walnuts
  
• 3/4 cup dried cranberries
• 
  

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. If you do not have muffin cup liners, it is not the end of the world. Just make sure that the pan is well-coated with the cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 7 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, egg and vanilla; add to flour mixture, stirring just until moist. Fold in walnuts and dried cranberries. Spoon batter into prepared muffin cups. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.