Chocolate Mousse

Our boys loved this chocolate mousse, which can be made a day ahead of time if you want. The recipe does use raw eggs, so we used pasteurized eggs.

You will need:

• 3 T unsalted butter
• 6 oz bittersweet chocolate chips
• 3 eggs, room temperature, yolks and whites separated
• ½ t cream of tartar
• ¼ c sugar
• ½ c heavy cream, cold
• 2 T instant espresso powder
• ½ t vanilla extract

Then you will…

1. Add the butter and chocolate chips to a medium microwave-safe bowl.
2. Microwave it in 20-second intervals, stirring between each round, until the chocolate is about three-quarters melted.
3. Stir, allowing the residual heat to finish melting the chocolate completely.
4. Separate the yolks and egg whites into two small bowls.
5. Whisk the egg yolks into the chocolate mixture, one at a time. You want to mix until smooth before adding the next yolk. Set aside.
6. Using a stand mixer or an electric hand mixer, whip the egg whites on medium-high speed until foamy.
7. Add the cream of tartar and beat until you have soft peaks.
8. Gradually beat in ¼ cup of the sugar and continue beating until you have stiff peaks.
9. Gently fold the egg white mixture into the chocolate mixture until well mixed in (i.e., you shouldn’t see streaks of white). Set aside.
10. Using a stand mixer or an electric hand mixer, whip the heavy cream and espresso powder on medium-high speed until it begins to thicken.
11. Add the vanilla and continue beating until you can make medium peaks that don’t lose their shape entirely.
12. Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
13. Divide the mousse between 6-8 individual glasses.
14. Chill at least 2 hours.

Rustic Apple Cinnamon Tart

I loved this dessert, especially with a little fresh whipped cream or vanilla ice cream. My family loved that it was full of apples and how they ended up a little caramelized. Check it out!

You will need:

• 1 1/2 c + 1 T flour, divided
• 1/2 t salt
• 2 T + 1/4 c sugar, divided
• 1 T + 1 t ground cinnamon, divided
• 12 T unsalted cold butter, cut into pieces
• 1/4 c water, chilled with ice (remove ice before using)
• 3 tart apples, peeled, cored and cut into 1/8th-inch slices
• 1 1/2 t vanilla extract
• 2 T unsalted butter, melted

Then you will…

1. Line a baking cookie sheet with parchment paper and set aside.
2. In a food processor, pulse 1 1/2 cups of the flour, 1/2 teaspoon of salt, 2 tablespoons of the sugar, and 1 tablespoon of cinnamon 6 times to combine.
3. Add the cold butter.
4. Pulse 5 times to incorporate the butter (will be about the size of small peas).
5. Add the ice water and pulse until crumbly.
6. Transfer dough to a lightly floured surface.
7. Knead until it comes together, about 1 minute.
8. Shape into a disk, roughly 5-6 inches in diameter.
9. Using a floured rolling pin, roll dough into a 12-inch diameter circle.
10. Transfer to the prepared baking sheet.
11. Refrigerate for 15 minutes.
12. Place the apples into a large mixing bowl.
13. Add the remaining 1/4 cup of sugar, 1 teaspoon of cinnamon, vanilla, and melted butter; toss to coat.
14. Remove the dough from the fridge.
15. Dust the dough with 1 tablespoon of flour.
16. Starting in the middle of the dough, arrange the apple slices. Try to overlap in concentric circles. Leave about 2-3 inches of dough around the edge.
17. Sprinkle any extra cinnamon sugar mixture from the bowl on top of the apple slices.
18. Fold the edges of the dough over the apples, working your way around the apples. Pinch any gaps together as you go.
19. Return the tart to the fridge for another 20 minutes.
20. Preheat your oven to 350 degrees.
21. Bake for about 60 minutes, or until the crust is golden and cooked through.
22. Allow to cool 10 minutes before transferring to a wire rack to cool more.
23. Serve warm or at room temperature.

Spiced Molasses Chip Cookies

We can’t seem to get enough of these chewy and delicious cookies. We love freezing balls of the batter and storing them in a freezer-safe, sealable bag. Then we can pop a few in the oven whenever we have a craving for cookies.

You will need:

• 1 c butter, room temperature
• 1 1/2 c brown sugar
• 1/4 c molasses
• 1 egg
• 1 egg yolk
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/4 t salt
• 2 c flour
• 1 1/2 c bittersweet or semisweet chocolate chips

Then you will…

1. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, cream together the butter with the sugar and molasses.
3. Mix in the egg, egg yolk, and vanilla extract.
4. Mix in the baking soda, cinnamon, ginger, cloves, and salt.
5. Mix in the flour and chocolate chips.
6. Drop the dough onto the cookie sheet; I usually do 1-2 tablespoons per cookie, which gives you cookies about 1 1/2 inches wide.
7. Place the cookie sheet in the freezer and allow the cookie dough to freeze, about 2 hours.
8. If saving to bake later, pop the frozen dough balls into a resealable bag or container. Keep in the freezer up to 2 weeks.
9. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
10. Place frozen cookie dough balls about 2 inches apart.
11. Bake for 8-10 minutes, or until the edges are just starting to firm up and turn golden.
12. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Dark Chocolate Chip Banana Bread

This bread is almost sinfully scrumptious. It’s sweet but not too sweet and a great complement to a cup of coffee or tea.

You will need:

• 3/4 c brown sugar
• 1/2 c vegetable oil
• 2 large eggs, whisked
• 2 t vanilla extract
• 1 t instant espresso powder
• 1/2 t ground cinnamon
• 3 ripe bananas, mashed
• 1/4 t salt
• 1/2 t baking soda
• 1/2 c cocoa powder
• 1/2 c whole wheat flour
• 1/2 c flour
• 1 c bittersweet chocolate chips

Then you will…

1. Preheat your oven to 350 degrees. Line a loaf pan with foil and lightly grease with nonstick cooking spray.
2. In a large mixing bowl, mix together the brown sugar, oil, eggs and vanilla until well combined.
3. Mix in the espresso powder, ground cinnamon, banana, salt, baking soda and cocoa.
4. Mix in the flours until just combined.
5. Mix in the chocolate chips.
6. Spread the batter into the prepared pan.
7. Bake for 50-65 minutes, until set in the middle and a toothpick in the center comes out clean.
8. Remove the bread from the oven. Allow to cool for 25 minutes in the pan.
9. Remove the bread from the pan, as well as the foil.
10. Allow to cool completely on a wire rack.

Banana Cinnamon Muffins

These are the perfect mid-afternoon snack and are kid breakfast approved. They taste like a cross between banana bread and cinnamon sugar donut holes!

You will need:

• 1/3 c sugar
• 1/3 c brown sugar
• 2 eggs
• 1/2 c vegetable oil
• 2 t vanilla extract
• 2 small bananas mashed, about 2/3 cup
• 1 c all-purpose flour
• 2/3 c whole wheat flour
• 1 t baking soda
• 1 t ground cinnamon, divided
• 1/4 t ground nutmeg
• 1/2 c sugar
• 2 T unsalted butter, melted

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a mini muffin tin with nonstick cooking spray.
2. In a medium mixing bowl, whisk together 1/3 cup sugar with the brown sugar, eggs, oil, and vanilla extract.
3. Stir in the mashed banana.
4. Mix in the flours, baking soda, 1/2 teaspoon of the cinnamon, and the nutmeg.
5. Fill the mini muffin cups 3/4 of the way to the top (these muffins get a lot of rise!).
6. Bake for 9-11 minutes, or until a tester in the center comes out clean and the sides are golden. (You could also try regular size muffins, which would bake 15-20 minutes).
7. Remove the muffins from the tin and allow to cool on a wire rack.
8. In a small bowl, combine the remaining 1/2 teaspoon of cinnamon with the 1/2 cup of sugar.
9. Dip the muffin tops in the melted butter and then the cinnamon sugar. Enjoy!

Mocha Icebox Cake

This is an excellent dessert for hot days. You could also change it up by flavoring the whipped cream however you like!

You will need:

• 1 quart heavy whipping cream
• 1/2 c powdered sugar
• 2 t vanilla extra
• 3 t instant coffee granules
• 2 T unsweetened baking cocoa
• 9 oz chocolate wafer cookies (like Nabisco’s “famous”)

Then you will…

1. Line the bottom of a 9-inch springform pan with a circle of parchment paper.
2. In a large bowl, whisk the heavy cream until soft peaks form.
3. Add the powdered sugar, vanilla, coffee granules, and cocoa powder.
4. Whisk until there are stiff peaks.
5. Divide the cookies into thirds. Set aside.
6. Spread one-third of the mocha cream in the prepared springform pan.
7. Layer one-third of the cookies on top of the cream.
8. Top with another third of the mocha cream.
9. Later a second third of the cookies on top.
10. Top with the list third of the mocha cream.
11. Crush the last third of the cookies in a small sealed bag. Set aside.
12. Place the cake in the freezer for four hours or until frozen through.
13. Remove from the freezer and release the sides of the pan.
14. Use a plate to flip the cake (top will be on the plate). Remove the parchment and flip onto a clean serving plate.
15. Place the cake in the refrigerator for 1-2 hours.
16. Top with the crushed cookie pieces.
17. Serve!

Peach Cobbler Surprise Cake

This has all the best flavors of peach pie with a cobbler batter that sinks in alongside the peaches. You end up with a surprise cake that is excellent with a scoop of vanilla ice cream. (I may have also wanted to sneak some for breakfast).

You will want about 6 cups of peaches and could substitute frozen if you don’t have access to fresh, summer peaches.

You will need:

• 6 peaches, pitted and cut into 1/2 inch pieces (can leave skin on)
• 4 T turbinado sugar, divided
• 1/2 c unsalted butter, room temperature
• 3/4 c brown sugar
• 1 egg, lightly beaten
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t salt
• 1 c all-purpose flour
• 1/2 c milk

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×9 baking dish with nonstick cooking spray.
2. In a medium mixing bowl, toss the peaches with 2 tablespoons of the turbinado sugar.
3. Spread in the prepared baking dish.
4. In a medium mixing bowl, cream together the butter with the brown sugar.
5. Mix in the egg and the vanilla extract.
6. Mix in the baking soda, cinnamon, nutmeg, and salt.
7. Mix in the flour until just combined.
8. Mix in the milk.
9. Spoon the batter on top of the peaches.
10. Sprinkle the top with the remaining two tablespoons of turbinado sugar.
11. Bake for 45-60 minutes, until golden brown and set in the middle.
12. Allow to cool at least five minutes before serving…ideally with a scoop of vanilla ice cream!

Raspberry Cream Cheese Danish

In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.

You will need:

• 1 box frozen puff pastry sheets, defrosted according to the box instructions
• 8 oz reduced fat cream cheese, room temperature and divided
• 3 T sugar
• 2 t vanilla extract, divided
• Zest of 1 lemon
• 1/4 c raspberry jam, divided
• 1 c powdered sugar
• 3 T butter, melted
• 2 T milk

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. On a clean surface like a cutting board, unfold the two sheets of puff pastry.
3. Lightly roll each one out until it is about 8×12 inches.
4. Arrange the puff pastry so that the short end is facing you.
5. In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
6. Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
7. Spread half of the jam on top the cream cheese.
8. Repeat with the other pastry: cream cheese mixture and then jam.
9. Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
10. Repeat with the right third of the dough.
11. Fold the top and bottom dough flaps over the filling.
12. Starting at the top fold over the top left strip diagonally across the filling.
13. Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
14. Transfer the pastries to the prepared baking sheet.
15. Bake for 25-35 minutes or until golden brown and flaky.
16. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
17. Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
18. In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
19. Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
20. Spread on top of the danish and serve with your favorite coffee or tea.

Strawberry Lemon Cookie Bars

Cookie bars are perfect for picnic lunches. They are easy to make (no shaping individual cookies) and very portable (great for cutting into squares and popping into a sealable container). These bars are full of sweet strawberries and bright lemon.

You will need:

• 1 c butter, room temperature
• 3/4 c light brown sugar, packed
• 1 large egg, lightly beaten
• 1/4 c + 1 T lemon juice, divided
• Zest of 1 lemon
• 2 t vanilla extract
• 1/2 t baking soda
• Pinch of salt
• 2 1/4 c flour, divided
• 1 c fresh strawberries, hulled and chopped
• 1 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Line a square baking pan (recommend 8 or 9 inch) with foil and lightly grease with nonstick cooking spray.
2. In a large mixing bowl, cream together the butter and brown sugar until well combined, light, and fluffy.
3. Mix in the egg.
4. Mix in 1/4 cup of the lemon juice, the lemon zest, and the vanilla.
5. Mix in the baking soda and the salt.
6. Mix in 2 cups of the flour until just combined.
7. In a small bowl, toss the strawberries with the remaining 1/4 cup of flour. (This prevents them from sinking to the bottom of the cookie bars).
8. Fold the strawberries into the batter.
9. Spread in your prepared baking pan.
10. Bake for 40-50 minutes until starting to turn golden and set in the center.
11. Cool in the pan for 25 minutes, and then allow to finish cooling on a wire rack.
12. In a small bowl, whisk together the remaining tablespoon of lemon juice with the powdered sugar to make a glaze. You want it to be smooth and just able to be drizzled. Add more lemon juice to thin it out and more powdered sugar to thicken, as needed.
13. Cut into bars and enjoy!

Strawberry Yogurt Cake

Strawberries do not last very long at our house, but we recently went strawberry picking and brought home about two gallons! This meant I had some extra that I could use for baking. This cake is lightly sweet and a little caramelized in the outside. We loved it!

You will need:

• 1 c unsalted butter, room temperature
• 2 c sugar
• 3 eggs, lightly beaten
• 2 t vanilla extract
• Zest of 1 lemon
• 5 T lemon juice
• 2 1/2 c flour, divided
• 1/2 t baking soda
• 1/4 t salt
• 5 oz Greek yogurt (strawberry or vanilla)
• 2 c fresh strawberries, diced
• 1 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease and flour your favorite Bundt cake pan. Set aside.
2. In a large mixing bowl, Cream together the butter and sugar until light and fluffy.
3. Mix in the eggs, vanilla extract, lemon zest, and 3 tablespoons of the lemon juice.
4. Mix in the baking soda and salt.
5. Alternate mixing in 2 1/4 cups of the flour and yogurt until just combined.
6. In a small bowl, toss the strawberries with the remaining 1/4 c of flour. (This helps prevent them from sinking to the bottom of your cake).
7. Gently fold the strawberries into your batter.
8. Spread the batter in your pan.
9. Reduce heat to 325 degrees and bake for 50-60 minutes, or until golden and a tester in the middle comes out clean.
10. Remove from the oven and allow to cool in the pan for 25 minutes.
11. Invert the pan to remove the cake from the pan.
12. Allow to fully cool on a wire rack.
13. In a small bowl, whisk together the remaining 2 tablespoons of lemon juice with the powdered sugar. You want it to be a good consistency for drizzling. If it is too thick, add a touch more lemon juice. If it is too thin, add a pinch more powdered sugar.
14. Drizzle the glaze on top of the cooled cake and enjoy!