French silk pie

 From Handle the Heat. Only sub is GF oreos.    

Ingredients 

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoons vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream, cold
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Instructions

Make the crust:

1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Set aside to cool to room temperature (around 75°F), stirring occasionally.
2. Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
3. In a separate clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

chocolate-glazed strawberry baked doughnuts

 From "Baked to Perfection" by Katarina Cermelj, all the kids were happy with these GF cake donuts and made them fully on her own!

Ingredients

Doughnuts

• 100g gluten free flour blend
• 20g almond flour
• 50g light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 egg, room temp
• 50g unsalted butter, melted and cooled, plus extra for greasing
• 40g whole milk, room temp
• 40g full fat plain yogurt, room temp
• 1/2 teaspoon vanilla bean paste
• 6 teaspoons strawberry jam
• freeze-dried strawberries, gently crushed, to decorate

Chocolate Glaze

• 45g dark chocolate (about 60% cocoa solids), melted
• 15g Dutch processed cocoa powder
• 75g powdered sugar
• 3-3 1/2 tablespoons whole milk, at room temp

Instructions

Doughnuts

1. Adjust the oven shelf to the middle position, preheat the oven to 355 degrees F and lightly butter a 6 hole doughnut pan.
2. In a bowl, whisk together GF flour, almond flour, sugar, baking powder, xanthan gum, and salt. 
3. In a separate bowl, whisk together the egg, melted butter, milk, yogurt, and vanilla paste. Add the wet to the dry ingredients and combine to a smooth batter with no flour clumps
4. Transfer the batter to a piping bag fitted with a very large round nozzle. Stir the strawberry jam to loosen it and spoon it into a separate piping bag fitted with a small round nozzle. 
5. Pipe a layer of doughnut batter into the tin cavities, filling each about 1/3 full. Use a spoon or offset spatula to make a groove in the center of the batter. Pipe about 1 teaspoon of the jam into the groove, then pipe more batter on top, so that each cavity is about 2/3 - 3/4 full. Use the spoon or spatula to gently spread the top layer of batter so that no jam is visible.
6. Bake for about 12-14 minutes or until the doughnuts have risen, are golden brown on top, and an inserted toothpick comes out clean. Turn the doughnuts out onto a wire rack to cool completely. 

Glaze

1. In a microwave-safe bowl or in a small pan, whisk the melted chocolate, cocoa powder, powdered sugar, and 2 tablespoons of milk to a thick paste. Heat in a microwave or over medium high heat until warm, then add the remaining milk, 1/2 tablespoon at a time, to a thick, runny consistency that coats the back of a spoon.
2. Dip the cooled doughnuts into the icing, place them on a wire rack so any excess icing can drip away.
3. Sprinkle with the freeze-dried strawberries and allow the icing to set for at least 20-30 minutes before serving. 

french silk pie

 This French silk pie from Handle the Heat was an overall hit at Thanksgiving. It was a little dark for Kory, but the rest of us loved it. 

Ingredients

For the crust

• 20 gluten free Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream, cold
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Instructions 

Make the crust:

1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
2. Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
3. In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

mini oreo cheesecakes

 Elle's 12th birthday was the first celebratory meal that we needed to make gluten free. She picked these mini oreo cheesecakes from Live Well Bake Often and we made them with Goodie Girl cookies. They were SO easy and really good! Kory wants us to try with vanilla cookies or graham crackers and plain cheesecake as another option. 

INGREDIENTS

For the crust:

• 12 Oreos (we used Goodie Girl chocolate sandwich cookies)
• 2 tablespoons (28 grams) butter , melted

For the cheesecake filling:

• 12 ounces brick-style cream cheese , softened to room temperature
• 1/4 cup (60 grams) sour cream , room temperature
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg , room temperature
• 6 Oreos , crushed (we used Goodie Girl chocolate sandwich cookies)

INSTRUCTIONS

To make the crust:

1. Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
3. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
4. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth.
2. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
3. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
4. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set.
5. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 to 3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

chocolate eclairs

 My first attempt at choux pastry was a success thanks to this recipe from Food & Wine. The kids and I loved them and will definitely be making them again. Elle even said they were Great British Baking Show-worthy!

Ingredients

CHOUX PASTRY

• 1 cup water
• 1 stick (4 ounces) unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs

PASTRY CREAM

• 2 cups whole milk
• 1/4 vanilla bean, seeds scraped
• 1/2 cup plus 2 tablespoons sugar
• 5 tablespoons cake flour
• Pinch of salt
• 1 large egg
• 2 large egg yolks
• 1/4 cup plus 2 tablespoons heavy cream

CHOCOLATE GLAZE

• 4 ounces bittersweet chocolate
• 4 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 400°. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, 1 at a time, beating well after each addition.
2. Transfer the dough to a pastry bag fitted with a 1-inch round tip. Pipe twelve 5-inch-long logs onto a baking sheet and bake for 10 minutes. Turn the oven down to 325° and bake the shells for 30 minutes longer, or until golden brown. Transfer to a rack and let cool.
3. In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil. Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt. Whisk in the egg and egg yolks. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly. Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer. Immediately strain the pastry cream through a fine sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.
4. In a medium bowl, whip the heavy cream until soft peaks form. Whisk the pastry cream, then fold in the whipped cream until blended.
5. In a medium bowl, melt the chocolate in a microwave oven. Whisk in the butter until smooth.
6. With a serrated knife, split the éclair shells lengthwise. Spoon a generous amount of the pastry cream into the bottom half of each shell. Dip the top half of each shell into the chocolate glaze, close the éclairs and serve.

Make Ahead

The components can be made early in the day, but assemble the éclairs shortly before serving.

vanilla bean cheesecake

Kory wanted a sweeter cheesecake for father's day and this recipe from allrecipes.com was a winner. It definitely made more batter than would fit in my springform pan, so I made a small batch of cheesecake bars with graham cracker crust in a loaf pan on the side and just added them to the oven about 20 minutes after the cheesecake.

Ingredients

• 1 (18 ounce) package vanilla sandwich cookies (I used Vanilla Jo-Jos from TJ's which come in a 20 oz pack. I let the kids eat some, but next time would use the extras for a crust for the cheesecake bars on the side)
• ¼ cup butter, melted
• 2 pounds cream cheese, softened
• 1 ½ cups white sugar  
• 5 eggs
• 2 vanilla beans, split lengthwise and seeds scraped
• 1 tablespoon pure vanilla extract
• ¾ cup sour cream
• ½ cup heavy cream

Directions

1. Preheat oven to 300 degrees F (150 degrees C), and lightly butter a springform pan.
2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
3. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
4. Pour the mixture into the cookie crumb crust, leaving about 1-1/2 inches of space from the top of the pan for the cake to expand as it bakes.
5. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until the cheesecake is mostly firm, but only the center inch or two still jiggles slightly, about 1 hour and 20 minutes.
6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Rhubarb crisp

This incredibly simple recipe is a combination of our favorite filling (from spendwithpennies.com) and favorite crisp topping (from Kory’s grandma’s apple crisp recipe).

Filling Ingredients

• 6 cups chopped rhubarb (sub up to two cups with strawberries)
• 3 tablespoons flour
• 2/3 cup sugar
• 1/2 teaspoon cinnamon

Topping Ingredients 

• 3/4 cup softened butter 
• 3/4 cup sugar
• 1 1/2 cup flour
• 1 1/2 cup brown sugar

Instructions 

1. Mix all filling ingredients and spread in a sprayed/greased 9 x 13” pan. 
2. Combine all topping ingredients, massaging butter into powdered ingredients. Sprinkle on top of filling.
3. Bake 35 minutes at 375°. 

A great quarantine baking project from allrecipes.com. I didn't add the nuts at Kory's request

Carrot Cake

Ingredients

• 4 eggs
• 1 ¼ cups vegetable oil
• 2 cups white sugar  
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

Instructions Checklist

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

chocolate beet cake

Another COVID-19 root veggie recipe that turned out to be a new favorite. The beets really didn't add any earthy flavor to the cake, but kept it incredibly moist. We'd definitely make this recipe, based on one from food.com,  again even without a surplus of beets in the house.

INGREDIENTS

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1/3 cup dutch process cocoa powder

DIRECTIONS

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla and beets.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

Lazy daisy cake

My Grandma Betty’s recipe for my favorite childhood cake (because it’s frosting free!).

sugar cookie frosting

This recipe from Julie’s Eats and Treats is my go to for frosting cookies. 2/3 c. butter softened

1/2 c. milk

2 lbs powdered sugar

1 tsp vanilla extract

Whisk together and pipe or spread!

frozen key lime pie

The whole family loved this Ina Garten recipe for frozen key lime pie. It took me 8 medium limes to get enough juice, not the 4-5 in the recipe.



Ingredients: 

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers) 
• 1/4 cup sugar 
• 6 tablespoons (3/4 stick) unsalted butter, melted 

For the filling:

• 6 extra-large egg yolks, at room temperature 
• 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 
• 2 tablespoons grated lime zest 
• 3/4 cup freshly squeezed lime juice (4 to 5 limes) 

For the decoration:

• 1 cup (1/2 pint) cold heavy cream 
• 1/4 cup sugar 
• 1/4 teaspoon pure vanilla extract 
• Thin lime wedges 

Directions: 
Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime.

Freeze for several hours or overnight.

rhubarb cake

A breakfast favorite from all recipes. This easily lasts all week for the kids' breakfast.

 

Oma's Rhubarb Cake

• Prep
  30 m
• Cook
  45 m
• Ready In
  1 h 15 m

Recipe By:Alea

"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."

Ingredients

• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 cup sour cream

 

• 3 cups diced rhubarb
• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• ground cinnamon, for dusting

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

NY cheesecake

Kory was craving cheesecake and claimed he would make it himself, but the kids and I surprised him with this recipe from Ina Garten instead.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Directions

1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
8. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

cherry cheese sweetbread

I love this recipe from makeit-loveit.com. The original recipe was frosted, but I find it almost too sweet even without frosting, so I skip it.

Cherry Cheese Sweet Bread

• 1/2 c warm water
• 2 Tb yeast, plus a dash of sugar
• 1/2 cup scalded milk (meaning hot, just before boiling)
• 1/2 cup sugar
• 1/2 cup salted butter (or margarine)
• 1 tsp salt
• 2 large eggs, slightly beaten
• 4 1/2 – 5 cups flour

Filling:

• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 21-oz can of cherry pie filling (or filling of choice…..raspberry, blueberry, lemon, etc.)

Frosting:

• 4 cups sifted powdered sugar
• 3 Tb softened butter
• 1/4 cup milk (approximately…..always differs)
• 1/2 tsp almond extract (add more if you like the flavor)

Topping:

• 3/4 cup chopped walnuts/pecans (optional)

First, combine yeast and warm water in a small bowl and add a dash of sugar.  Stir minimally but enough to help dissolve the yeast.  Let it sit and foam up and grow while you continue onto the next step.

Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.  Pour into your mixer bowl and then add sugar and salt.  Use your paddle to combine and let the mixture cool off a bit.  Then add your 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one.  Then, if using a heavy duty mixer, mix for 3 minutes with a paddle.  (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.) Switch to a dough hook and add 2 more cups of flour, a little at a time. Then, allow your dough hook to beat your dough another 5-7 minutes.  (If kneading by hand, knead until really well combined……could take up to 10 minutes.)  If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if  you’re kneading by hand and it just keeps sticking to your hands). Now, grease the inside of a large bowl and place the dough inside. Cover with a small towel and place in a warm spot and let raise for 1.5 hours, or until double in size.

When the dough is ready, it will look nice and full and doubled. Punch down the dough with your hands and then divide into 3 even balls.  Let rest for 10 minutes.  (While resting, blend the cream cheese and powdered sugar for your filling, until smooth.) Then, grab one ball and roll into a 12 inch square. Then spread 1/3 of the cheese filling into a 3 inch strip down the center of the dough. And then spread 1/3 of the cherry pie filling (or whatever flavor you prefer) on top. Then cut both sides into 1 inch strips. Starting at one end, begin alternately folding over strips to the opposite side, creating a nice woven look.  Be sure to push down the end into the dough just a bit with your finger, to help secure them in place. Once you reach the end, tuck the ends under. Use 2 spatulas to carefully lift the bread onto the back side of a tin foil covered LARGE cookie sheet.  Place the bread onto the cookie sheet sideways, so that all 3 sweet breads can fit. Repeat with the other 2 balls of dough. Cover with a small towel and let rise in a warm place for 30 minutes. Then place into preheated oven, at 350 F, for 25-30 minutes, covering with foil for the last 15 minutes (so the top won’t burn).

Keep the sweetbreads covered while you make the frosting. To do so, combine all frosting ingredients in the mixer, until consistency is thin enough to spread on top.  (Or if you’d rather a thin glaze, add a little more milk to thin it out.)  Divide between the 3 breads and spread (or drizzle) on top.  Then sprinkle with about a 1/4 cup of the chopped nuts for each one. Let frosting set for 30 minutes before covering with plastic wrap (otherwise it will stick).

apple galettes

These individual apple galettes from Ina Garten were a simple, fun fourth of July recipe that turned out really well and the kids liked getting their own, individual dessert.

Ingredients

• 2 sheets frozen puff pastry, thawed in the refrigerator
• 6 Granny Smith apples
• 3/4 cup sugar
• 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
• 3/4 cup apricot jelly or warm sieved apricot jam
• 3 tablespoons Calvados, rum, or water

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

chocolate ice cream

The best chocolate ice cream I've ever had; thanks Alton Brown. I used Penzey's cocoa powder, which might just be the most amazing substance on earth.

Ingredients

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Directions

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.