3 cups chopped or shredded apple, i leave the peels on for the nutrients
1/4 cup sugar
1 Tbsp cinnamon
2 Tbsp lemon juice
1 Tbsp Flour
For the Pie Dough
In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.
IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.
Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.
For the Filling:
Toss together the apples, sugar, cinnamon, flour, and lemon juice. Let sit.
Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.
Two 8-ounce blocks (448g; 16 ounces) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) plain yogurt
1 teaspoon pure vanilla extract
1 Tablespoon (8g) all-purpose flour
3 large eggs, at room temperature
3/4 cup (180ml) avocado oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 and 1/3 cups (318g) pumpkin puree (canned or fresh)* I made my own see below
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon salt
Cream Cheese Frosting
4 ounces (112g) block full-fat cream cheese, softened to room temperature
2 Tablespoons (16g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1–2 Tablespoons (15-30ml) milk
Optional: chopped pecans
Directions: Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan (helpful with having it not crack – although mine still did)
Make the cheesecake first: In a mixer, beat the cream cheese and granulated sugar together on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the yogurt, vanilla extract, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.
Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (blot pumpkin with paper towel to get some moisture out) together until combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid over-mixing.
Spread 1 and 1/2 cups of the pumpkin cake batter into the bottom of prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.
Place the springform pan into a large roasting pan or baking sheet and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for 65-75 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour. Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).
After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.
Make the cream cheese frosting. Using stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.
To make your own pumpkin puree: get a sugar pie pumpkin, chop it in 1/4ths and scrape seeds out. Place the pumpkin pieces on a baking sheet either face up or face down and roast at 350 for 1 hour or until skin peels away from the insides. Scrape with a fork into a food processor and puree until it is a mush texture.
1 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
1/2 cup bittersweet chocolate chips
1/2 cup peanut butter M&Ms
Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
Working with a scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Bake 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container.
If you have ever done a CSA (Community Supported Agriculture) share, you know what it is like to get interesting fruits or vegetables that you may or may not know what to do with. Rhubarb can be one of those infrequently used vegetables. They are a great way to get the most fresh produce while supporting local agriculture.
Time: 1 hour
6 Tbsp Butter, chilled, cut into squares
2.5lbs rhubarb stalks, cut into 1 inch pcs
1/4 cup white sugar
1 Tbsp orange or lemon zest
1 Tbsp orange or lemon juice
3/4 cup brown sugar
1/2 cup whole wheat white flour or gluten-free
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup rolled oats
1/2 cup pecans
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a cocnut oil spray. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Extra sea salt for sprinkling on cookies if desired
Preheat oven to 350 degrees F. Line a large baking sheet with a parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles.
Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Great Dessert for a quick birthday or Valentine’s Day!
For the cake:
2 cup semisweet chocolate chips or chopped chocolate
1 cup unsalted butter
1 1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
6 large eggs slightly beaten
1 cup Dutch process cocoa powder
For the chocolate Ganache:
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup heavy cream
Preheat oven to 375 degrees F. Grease a 10-inch cheesecake pan (or regular pan, but this makes it easier to get out) with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
Add the sugar, salt, and vanilla extract and stir to combine.
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
Take out and let cool completely.
While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium pot over medium heat, and heat until the cream is very hot so it will melt the chocolate. Remove once the chocolate is melted.
Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.