Pecan-Peach Cobbler

 Ingredients

Preparation12 to 15 fresh peaches, peeled and sliced (about 16 cups) $

• 1/3 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 3 cups sugar 
• 2/3 cup butter
• 1 1/2 teaspoons vanilla extract
• 2 (15-oz.) packages refrigerated piecrusts 
• 1/2 cup chopped pecans, toasted 
• 5 tablespoons sugar, divided 
• Sweetened whipped cream

1. 1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
2. 2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3. 3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream

Roasted Strawberry Banana Bread

This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!

I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from roasting so you get the flavor of the strawberries in every bite.

Roasted Strawberry Banana Bread
Skinnytaste.com
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt 
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg

Ingredients:

• 1-1/4 cups strawberries, diced
• 3 ripe medium bananas, mashed
• 2 tbsp unsweetened apple sauce
• 1 1/4 cups white whole wheat flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/2 cup light brown sugar (not packed)
• 2 large egg whites
• 1 tsp vanilla extract
• baking spray

Directions:

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Bubble Top Brioche

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Ingredients

Special Equipment:

• plastic wrap (like Saran)
• a "Texas" muffin pan 
• wax paper 

For the Bubble Top Brioche:

(makes 6 HUGE brioches)

• 1/4 cup warm water, at a temperature between 110( F) to 115 (F)
• 1/4 cup warm whole milk, at a temperature between 110( F) to 115 (F)
• 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
• 2 3/4 cups all purpose flour
• 1 1/2 teaspoons salt
• 3 large eggs, at room temperature
• 3 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 

For the Egg Glaze:

(makes enough for 6 brioches)

• 1 large egg, at room temperature
• 1 teaspoon water

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Recipe

For the Bubble Top Brioche: 

1. Combine 1/4 cup warmed water and 1/4 cup warmed milk in the bowl of a freestanding electric mixer with a paddle attachment. Sprinkle 3 teaspoons yeast over the mixture and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.


2. Add 2 3/4 cups flour and 1 1/2 teaspoons salt to the yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally — this should take around 1 or 2 minutes. Add 3 eggs, one at a time, beating until blended after each addition. Beat in 3 tablespoons sugar. Increase mixer speed to medium and beat until the dough is smooth — this should take around 3 minutes.


3. Reduce speed to low. Add 12 tablespoons butter, one tablespoon at a time, beating until blended after each addition — this should take about 4 minutes, and the resulting dough will be soft and silky. Increase speed to medium-high and beat until dough pulls away from the sides of the bowl and climbs the paddle — this should take around 8 to 9 minutes.


4. Lightly butter a large bowl. Scrape dough into the bowl. Cover bowl with plastic wrap. Let dough rise in a warm, draft-free area until almost doubled in volume — this should take anywhere between an hour and 15 minutes, to an hour and a half.


5. Gently deflate dough by lifting around the edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in the same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. 


6. Butter your muffin pan. Divide dough into 6 equal pieces, and cut each piece into thirds. Roll each small piece between palms into a ball. Place 3 balls in each prepared cup — don't worry about filing the cup! As the dough rises, it'll expand out.


7. Place muffin pan in a warm, draft-free area and lay a sheet of wax paper over the dough. Let the dough rise until light and almost doubled. This should take about an hour — the dough will rise half an inch to an inch above the top rim of the muffin cups).


8. Preheat the oven to 400 (F). Place the muffin pan on a baking sheet. Beat together 1 large egg and 1 teaspoon of water, and gently brush the mixture (egg glaze) over the risen dough, being careful that the glaze does not drip between the dough and pan – watch out! The egg glaze dripping between the pan and dough can prevent full expansion in the oven.


9.  Position the baking sheet on a rack in the center of the oven. Bake until golden brown, about 20 minutes. Cover with foil if the brioches are browning too quickly. Transfer pan to a cooling rackand cool for 10 minutes. Remove brioches from pan. 

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Lavender and Honey Steamer

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Ingredients

Special Equipment:

• a microwave
• a small mason jar with a lid (small enough to fit into your microwave)

For the Lavender & Honey Steamer:

(makes slightly less than 1 cup):

• 1 cup whole milk (it is important to use whole milk — skim won't froth as much) 
• 4 tablespoons culinary lavender
• 1 tablespoon honey (or more or less, depending on your taste)

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Recipe

Infusing the Milk with Lavender:

1. In a small bowl, combine 1 cup whole milk with 4 tablespoons of lavender. Stir the two ingredients together vigorously for  few seconds before covering with plastic wrap and letting sit in the refrigerator for at least 3 hours, or preferably overnight.

Frothing the Lavender Milk:

1. Once the milk has been infused with lavender overnight, strain the milk into a small pot. Gently heat over the stovetop until the milk is fully warmed, but making sure it doesn't boil or get too hot.


2. Transfer the warmed milk to asmall mason jar. The milk should fill the jar no more than half way to allow room for the foam.


3. Shake the jar with the lid on as hard as you can until the milk has become frothy and doubled in size, around 30 seconds or so.


4. Take the lid off the jar and microwave for another 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it. 


5. Pour the milk into your mug (or glass of choice — I used these cute milk bottles), using a spoon to hold back the foam. Don't put the foam in yet!


6. While the milk is still warm, add 1 tablespoon of honey, stirring into the milk until well combined. 


7. Use a spoon to top off the milk and honey with the remaining foam (from the 5th step). Enjoy while hot!

Mexican Chocolate Truffle

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Ingredients

For the Mexican Chocolate Truffles:

(makes around 45 one-inch truffles)

• 1 pound dark chocolate (at least 70% cocoa), very coarsely chopped
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup
• 5 tablespoons unsalted butter at room temperature
• 1 tablespoon plus 1/2 cup ground cinnamon, separated
• 1/2 cup cocoa powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground all-spice
• 1/4 teaspoon ground cloves

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Recipe

For the Mexican Chocolate Truffles:

1. Place the 1 pound bittersweet chocolate in a heatproof mixing bowl, making sure it is chopped into very small, coarsely chopped pieces. If you have larger pieces, you'll have trouble melting the chocolate properly!


2. In a small saucepan, combine 2/3 cup heavy cream and 1 tablespoon light corn syrup and heat to just under a boil. Remove from heat and pour immediately over the chocolate, letting the mixture sit for a minute or two. Stir with a rubber spatula in a circular motion until all the chocolate has melted. Add 5 tablespoons butter and 1 tablespoon ground cinnamon and stir until it is incorporated.


3. Let the mixture firm up in the fridge for about an hour and a half or so. In a small bowl, whisk together 1/2 cup ground cinnamon, 1/2 cup cocoa powder, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground all-spice, and 1/4 ground cloves. Set aside.  


4. After about an hour and a half, check on your truffle mixture. If the mixture has hardened but still pliable, it's ready. Use a 1-tablespoon cookie scoop to scoop out a tablespoons worth of chocolate and place it in the shallow bowl filled with ground spice (from the third step). 


5. Roll the truffle in the cocoa powder until it is coated evenly. When the truffle is coated evenly, use your palms to roll it into a circular shape. Repeat until the chocolate mixture runs out. Voila! That's it. The truffles will keep in an airtight container in the refrigerator for 2 weeks.

vegan Apple and Apricot Tart

Ingredients

For the Crust:

(makes one 9-inch tart)

• 2 cups millet flour 
• 1 1/2 cups almond flour
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil, melted and cooled in liquid form
• 1/2 cup maple syrup

For the Apple Filling:
(enough for one 9-inch tart)

• 4 apples
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 3 tablespoons sliced almonds

For the Apricot Glaze:
(enough for one 9-inch tart)

•  1/2 cup gluten-free and sugar-free apricot jam
• 2 tablespoons water
• 1 teaspoon Meyer lemon juice, freshly squeezed

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Recipe

For the Crust:

1. Preheat the oven to 350 (F).


2. In a medium bowl, combine 2 cups millet flour, 1 1/2 cups almond flour, and 1/2 teaspoon sea salt. Set aside.


3. Over a low flame, heat together 1/2 cup coconut oil and 1/2 cup maple syrup and stir until combined. Let cool slightly before adding to the medium bowl of dry ingredients (from the first step), using a rubber spatula to stir together until a dough forms.


4. Spread the dough onto your 9-inch tart pan using a tart tamper or the back of your hand to press the dough evenly into the pan and up the sides to form a crust. Pierce the crust with a fork several times and bake for 15 minutes.


5. When the crust has been baked for 15 minutes, remove from the oven and flatten the crust (it will have poofed up at this point) using a tart tamper or the back of a spoon to press down the crust and make it as compact as possible. 


6. Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).

For the Apple Filling:

1.  Peel and slice 4 apples into thin and even slices. 


2. Arrange in your 9-inch tart pan — this is your opportunity to play a little with the apples and presentation. I went for a weird circular shape.


3. Combine 2 tablespoons lemon juice with 2 tablespoons maple juice and use a pastry brush to brush over the apples. Sprinkle 3 tablespoons sliced almond on top.


4. Bake for 45-55 minutes, or until the apples are soft and slightly browned in the preheated oven.

For the Apricot Glaze:

1. Combine 1/2 cup apricot jam with 2 tablespoons water in a small pan and heat on low until the preserves are thinned.


2. Remove from heat and add 1 teaspoon Meyer lemon juice, stirring until combined.


3. Pour the mixture through a strainer to remove any apricot chunks. 


4. When the pie is ready, remove from oven and let rest on a cooling rack for 10 minutes before brushing the tart with the apricot glaze. Serve warm, with a side of unsweetened whipped cream.

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Sweetened Condensed Milk Cake with Grand Marnier Cake

Ingredients

For the Sweetened Condensed Milk Cake:

(makes one 10-inch, 12-cup capacity bundt pan)

• 1 stick (4 oz.) unsalted butter (plus more for pan)
• 1 teaspoon orange zest (plus more for garnishing)
• 8 eggs, at room temperature
• 2 14-oz. cans sweetened condensed milk
• 2 cups all-purpose flour (plus more for pan)
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Grand Marnier Cake Soak:

(enough for one 10-inch cake)

• 1/2 cup water
• 1 tablespoon pure vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• a pinch of salt
• 1/2 cup Grand Marnier (or any other orange-flavored alcohol) 

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Recipe

For the Sweetened Condensed Milk Cake:

1. Preheat the oven to 350 (F). Prepare your bundt pan by either generously spraying with cooking spray or brushing with 1 tablespoon melted butter. Dust generously with flour and flip and tap to remove excess flour.


2. In a small pot, melt 1 stick unsalted butter with 1 teaspoon orange zest over medium heat, continually stirring with a heatproof rubber spatula to prevent the butter from burning and help infuse it with orange flavor. Set aside to cool. 


3. In the bowl of a freestanding electric mixer with a whisk attachment, whisk together 8 eggs until well beaten. Pour in 2 cans of sweetened condensed milk and whisk until well combined. The mixture should be pale yellow and smooth. Add butter and orange zest mixture (from the second step), and continue whisking until well combined. Once the butter has been incorporated into the milk and eggs, turn the mixer off and replace your whisk attachment with a paddle attachment. 


4. In a small bowl, whisk together 2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sprinkle over the liquid mixture (from the third step), and turn on your mixer to the lowest speed, mixing the ingredients together until just incorporated.


5. Once the dry ingredients have been incorporated into the liquid ingredients, pour into the greased bundt pan and bake for about 60 minutes — a skewer inserted into the center of the cake should come out completely dry. When the cake is finished, let the cake cool in its panon a cooling rack completely. While the cake is in the oven, make the Grand Marnier cake soak. 

For the Grand Marnier Cake Soak:

1. Combine 1/2 cup water, 1 tablespoon vanilla, 1/4 cup sugar, 2 tablespoons unsalted butter and a pinch of salt in a small pot. Cook over low heat (do not boil!), whisking frequently until the sugar is dissolved and the vanilla is fragrant, about 10 minutes.


2. Once the sugar has dissolved, remove pot from heat and let the mixture cool to room temperature. Once the mixture has cooled, whisk in 1/2 cup Grand Marnier.

Putting It All Together:

1. Once the cake has cooled in its pan completely, use a wooden skewer to poke holes all over the exposed part of the cake (this will be the bottom of the cake once inverted into a plate). 


2. Pour the Grand Marnier cake soak over the cooled cake and let sit for at least an hour, before inverting into a plate and garnishing with powdered sugar and orange zest.