Category Archives: sweets.

Baked Apples / Ginger Whipped Cream

Went apple picking at Apple Ridge Orchards in New Hampton, NY so watch out for more apple recipes than you probably want.

This is a healthy dessert if you go without the whipped cream (but why would you want to do that?)  I think these could also be suitable for breakfast with yogurt and granola.  I prefer whipped cream not to be sweet but feel free to add more to your liking.  Along with the whipped cream, I served these with red zinger maple syrup.

Baked Apples

4 apples, washed and dried

cinnamon

nutmeg

Heat oven to 375 degrees.  Remove stem and core apples.  Peel apples so they look like they are wearing vertical peel stripes.  Dust will cinnamon and nutmeg.  Place right side up on baking dish.  Add about 1/4 inch of water.  Bake uncovered about 40 minutes.  (I like to flip mine half way through and add a pinch of water if all of it has evaporated at this point for more even baking.) Remove from oven and serve warm.

Ginger Whipped Cream

8oz heavy (whipping) cream

2 teaspoons powdered sugar (optional)

2 teaspoons fresh ginger, peeled and finely grated (i love a good micro plane)

In a bowl, whisk cream until it almost begins to stiffen, about 5 minutes.  Add sugar and ginger.  Whisk until cream forms little peaks.

Fire Cookies

I put hot sauce on just about everything so it was only a matter of time before I started craving my desserts with a little kick.  Serve these delightful little ones with milk.

Chocolate Cayenne Cookies

1/2 cup unsweetened cocoa powder

1 cup white sugar

1 teaspoon baking soda

1/2 teaspoon salt, plus a pinch more for sprinkling

1 cup flour

2 teaspoons ground cayenne pepper

1 teaspoon ground cinnamon

1/4 cup canola oil

2 eggs, beaten

1 teaspoon vanilla

Combine dry ingredients.  Add oil, eggs and vanilla.  Stir until evenly mixed.  Chill dough for 2 hours.  Scoop into spheres of a size of your choice.  (I aimed for a generous tablespoon.)  Sprinkle lightly with sea salt.  Arrange on baking sheet and bake at 350 degrees about 12 minutes.

 

Spiced Peach Muffins

The peaches are the best part of these muffins with the baking spices bringing out their natural sweetness.

Spiced Peach Muffins

3 tablespoons butter, softened

1 egg, beaten

1/4 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

zest of 1 lemon

1 teaspoon salt

1/2 cup oat bran

1 1/2 cup flour

3 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamon

1/4 teaspoon all spice

1 cup milk

2 peaches, pitted, peeled and chopped

Heat oven to 350 degrees.  In a large bowl, mix butter, egg, sugars, lemon zest and vanilla until combined.  Add dry ingredients and milk.  Stir in peaches. Spoon into papered or greased muffin pans about 2/3 full.  Bake about 18 minutes or until cake tester tests clean.  Remove from tins and cool.

Mixed Berry Crisp

I’m used to apple crisps like the favorite one my mom made when I was small.  It’s very simple and sweet (but not too sweet.)  We’re not quite at apple season so berries it is.  Serve with whipped cream or ice cream for dessert or on its own for breakfast.

Mixed Berry Crisp

1 package raspberries

1 package blackberries

1 package blueberries

1/2 stick butter, cut in pieces

3/4 cup oats

1/2 cup all purpose flour  (or whole wheat)

1/4 cup light brown sugar

pinch salt

dash cinnamon

zest of one lemon

Heat oven to 350 degrees.  Wash and dry berries.  Place berries in baking dish (8×8″ square, pie or small single serving dishes ) and set aside.

In a bowl mix butter, oats, flour, sugar, salt, cinnamon and lemon zest until it comes together.  It works best to mix by hand.

Cover berries with oat mixture and bake 30 minutes.

 

cherry peach galette

Yay for stone fruit!  You can use this pie crust or the one provided which is not sweet and very buttery.  A galette is a free form pie.

Buttery Pie Crust

3 cups flour

2 very cold sticks butter, cut in pieces

1 teaspoon salt

1/4 cup water, or so

egg yolk and milk for wash

Mix flour and salt in a large bowl.  Combine pieces of butter with fingers until it resembles a coarse crumb.  Slowly add water and form into a flat rectangle.  Chill for 2 hours.

Stone Fruit Filling

4 peaches, pitted, peeled and chopped

2 cups cherries, pitted and cut in half

1 lemon, zest and juice

1 tablespoon sugar

Toss peaches and cherries with sugar, zest of 1 lemon and a light squeeze of its juice.

Preheat oven to 375 degrees and roll out dough onto a large rectangle and place on baking sheet.   Pile fruit in center leaving a border.  Fold dough border over to create galette.   For the wash, whisk egg yolk and a splash of milk together in small dish and brush over crust.  Bake about 25 minutes.

Blueberry Lemon Popsicles

still hot out.

Blueberry Lemon Popsicles

juice of 4 lemons

1/3 cup agave

2 cups water

1 pint blueberries

In a pitcher mix lemon juice, agave and water.   Set aside.  Crush Blueberries with your fingers and distribute evenly into molds.  Fill with lemonade mixture.  Insert sticks and freeze.

 

Piña Colada Cupcakes

National Piña Colada day was a couple days ago so I’m a little late.  The cupcake is pineapple and the frosting is coconut.  Makes 30 cup cakes.

Piña Colada Cupcakes

1 stick butter

1 cup white sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon white vinegar

1 cup buttermilk

1 tin pineapple rings with 1/2 the juice, blended in a blender

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups cake flour

 

Coconut Frosting

1 stick butter, very soft

4 cups powdered sugar

2 teaspoons coconut extract

1/4 cup lite coconut milk

For cupcakes:  Heat oven to 350 degrees.  In a large bowl, mix butter and sugars. (I like to use a handheld mixer.)   Add egg.  Add remaining wet ingredients.  Then continue with dry.  Prepare cupcake pan with paper cups and fill half way.  Bake about 20 minutes.  Remove from oven and cool completely.

For Frosting:  Combine all ingredients in a bowl and mix until well incorporated and smooth.

Ice cupcakes.

Nutella Banana Tart

i’ll never say no to nutella.

Nutella Banana Tart

1 crust recipe

1 cup heavy cream

1 1/4 cup bittersweet chocolate chips

3/4 cup nutella hazelnut chocolate spread

2 banana, peeled and sliced slightly on the bias

Roll out crust for 9 inch pan and bake at 375 degrees for 12-15 minutes or until light golden brown.  Cool.

Place chocolate chips and nutella in a bowl and set aside. In a small sauce pan, heat heavy cream just until it begins to boil or simmer.  Immediately pour over chocolate chips and nutella.  Whisk, whisk, whisk until combined, about 5 minutes.  Let mixture cool a bit and pour into crust.  Chill until set and top with banana slices just before serving.

Peachy Hand Pies

A hand pie is an individually portioned pie requiring no utensils, only a hand to eat.   It’s pie for one and in the case of this recipe it’s pie for one for seven.

Peach Hand Pies

1 prepared crust recipe, plus flour for rolling

4oz cream cheese, softened

1/4 cup sugar

1 egg yolk

1/2 teaspoon vanilla or bourbon

2 peaches, peeled, pitted and diced

Heat oven to 375 degrees.  Roll dough out on floured surface and cut into 5 inch circles.  Set aside.

In a bowl, combine cream cheese, sugar, egg yolk and vanilla or bourbon.  Smear 1 tablespoon or so of this cream cheese mixture onto one side of each dough circle.  Top with 1 tablespoon of diced peaches.  Fold circle in half and gently press edges to seal.  Cut vents in top.  If you like brush with egg wash (2 tablespoons milk + egg yolk) for crispy golden brownness or milk wash (milk only, which is what I did) to keep them light and moist. Bake 25-30 minutes (until edges are golden).

Pie Crust

Summer time, like any time, is great for pie.   The farmer’s market is full of pie worthy fruit.  This pie crust takes no time to make but will lend itself to many applications for tasty summery desserts.

I’m pretty flexible when it comes to making pie crust.  I usually start with a heaping cup of flour and a stick of butter, going from there with sugar, milk or any other appropriate add ins.  This dough is easily altered.   Dough should be pliable and smooth, not sticky.  I recommend doubling the recipe and having a portion to keep in the freezer should you have a pie emergency or if needing a top layer for your pie.   Look forward to Peachy Handpies and Nutella Banana Tart posts coming up.

Crust

1 heaping cup of flour

1 teaspoon salt

2 tablespoons sugar

1 stick of cold butter cut into small pieces

1 tablespoon milk

In a bowl, mix dry ingredients.  Using your fingers or a pastry blender combine butter and dry ingredients. (You might as well skip the pastry blender and just use your hands, it’s much easier.)  Add milk to help dough come together.  Shape into disc and wrap with plastic wrap.  Chill for 2 hours. Dough will then be ready to be rolled out and become crust.