lady finger pineapple pie

 Super easy no-bake pie!

Ingredients 

2 packages of pre-made lady fingers
16 oz. Cool Whip, defrosted
16 oz. cream cheese
1 cup sugar
3 cans crushed pineapple, drained well

Directions

1. Using a stand mixer with paddle attachment, cream sugar and cream cheese together. On a low speed, stir in cool whip until cream cheese is incorporated.
2. Line the bottom and sides of a spring form pan with the lady fingers. Spread 1/2 of the cheese mixture over the bottom layer of lady fingers and top with 1/2 of the pineapple. Repeat making a second layer and top with remaining pineapple. Chill overnight.

* Recipe passed down to me from my Mom!

ricotta cheesecake with cran-raspberry sauce

Ingredients

Crust:

1 cup graham cracker crumbs

2 tablespoons granulated white sugar

1/4 cup unsalted butter, melted

Filling:

20 oz. (2 1/2 cups) fresh whole milk ricotta, drained

1, 8 oz. cream cheese, room temperature (use full fat)

1 cup granulated white sugar

1 tablespoon cornstarch

4 large eggs, room temperature

zest of 1 lemon or orange

1 1/2 teaspoons pure vanilla extract

Cran-Raspberry Sauce:

3 cups frozen unsweetened raspberries

2 cups fresh cranberries

1/2 cup granulated white sugar (or more to taste)

1 tablespoon cornstarch

zest of a lemon or orange
 

Instructions

2 days before serving
Place the ricotta in a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

1 day before serving
1. Preheat the oven to 350 degrees F and spray with non stick cooking spray, a 9 inch spring form pan. Carefully wrap the outside of the pan with 2-3 layers of Stretch-tite and then two layers of heavy aluminum foil.
2. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
3. In the bowl of your electric mixer, place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2-3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition.
4. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated. 
5. Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 
6. Bake for about one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6-8 hours or overnight.
7. Meanwhile, in a large saucepan combine all the ingredients for the cran-raspberry sauce. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. 

*Adapted from JoyofBaking.com

apple, goat cheese, and honey tartlets

Ingredients

2 packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend

6 ounces soft goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey (preferably dark), divided
1/2 teaspoon (scant) ground allspice

Instructions

1 Day Before- Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
1. Line 2 rimmed baking sheets with parchment paper.
2. Roll out each puff pastry sheet on lightly floured surface to 11-inch square.
3. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings.
4. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.

Day Of

1. Preheat oven to 375°F.
2. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. 3. 3. Overlap apple slices atop cheese.
4. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice.
5. Bake until apples are tender and pastry is golden, about 35 minutes.
6. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.

*From Epicurious.com

key lime pie

Ingredients

Filling:
4 large egg yolks
4 tsp. grated lime zest
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice (5 limes)

Crust:
1 1/4 cup graham cracker crumbs
5 tbsp. unsalted butter, melted
2 tbsp. sugar

Topping:
1 cup heavy cream, chilled
3/4 cup confectioners' sugar

Instructions

1. Move oven rack to lower-middle position and heat oven to 325 degrees F.
2. For the filling: Whisk the yolks and zest together in a medium nonreactive bowl (stainless steel, glass, or ceramic) until the mixture has a light green tint, about 2 minutes. Whisk in the milk until smooth, then whisk in the lime juice. Cover the mixture, then set aside until thickened, about 30 minutes.
3. For the crust: Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and side of the pie plate. Bake until the crust is fragrant and beginning to brown, 15-20 minutes. Leave the oven at 325.
4. Pour the thickened filling into the warm pie crust. Bake until the center is firm but wiggles slightly when jiggled, 15-20 minutes. Transfer the pie to a wire rack and cool to room temperature, then refrigerate until well chilled, at least 3 hours.
5. For the topping: Just before serving, whip together the cream and sugar in a chilled bowl until soft peaks form. Spread whipped cream attractively over the top of the pie.

*From America's Test Kitchen

apple pie

Ingredients

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch pieces nd chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (4 to 6) McIntosh apples, peeled, cored, and slice 1/4-inch thick
1 1/2 pounds (3 to 4) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
3/4 cup plus 1 tablespoon sugar
2 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough, bottom crust fit into pie plate
1 egg white, lightly beaten

Instructions 

Make the crust:

1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting one of the pieces into the bottom of a pie plate.

*The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.

Make the pie:

1. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.

2. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500°F. Toss the apples with cup of the sugar, the flour, lemon juice, lemon zest, salt, and spices, and set aside.

3. Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon of sugar.

4. Place the pie on the heated baking sheet and lower the oven temperature to 425°F. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375°F, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.

*From America's Test Kitchen

apple crisp

Ingredients

3 cups apples, peeled, cored and sliced
1 tbsp. flour
4 tsp. cinnamon
1/2 cup sugar
1/4 tsp. nutmeg

For the topping:
3/4 cup oatmeal
3/4 cup flour
1/4 cup brown sugar
1/2 tsp. baking powder
1/2 cup butter, softened

Instructions

1. In a large bowl mix apples with flour, cinnamon, sugar and nutmeg. Pour into ceramic baking dish.
2. Soften butter in microwave.
3. Mix together the dry topping ingredients with the butter using a fork. Pour the topping over the apple mixture.
4. Cover the baking dish and bake at 350 degrees F for 45 minutes. In the last 10 minutes, take off the lid to brown the topping.
5. Serve warm with vanilla ice cream.

easy sticky buns

WARNING: These are definitely not healthy, but super delicious!

Ingredients

1 1/2 sticks of unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package frozen puff pastry, defrosted

For the filling:

2 tbsp. unsalted butter, melted and cooled

2/3 cups light brown sugar, lightly packed

3 tsp. ground cinnamon

1/2 cup raisins

Instructions

1. Preheat oven to 400 degrees F. Place a 12-cup standard muffin tin (I highly recommend using disposable tins since these will make a very tough mess to clean up) on a sheet pan lined with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tbsp. butter and 1/3 cup brown sugar. Place 1 rounded tbsp. of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

3. Lightly flour a wooded board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch boarder on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsp. of the cinnamon, and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll into 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make a total of 12 sticky buns.

4. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

*Adapted from Ina Garten

almond and lemon biscotti with white chocolate drizzle

Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Instructions

1. Preheat the oven to 325 degrees F.

2. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

3. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

4. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

5. Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

*From Giada

fresh fruit tart

Ingredients

For the Tart Crust:
1 large egg yolk
1 tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/4 tsp. salt
8 tbsp. unsalted butter, cut into 1/2 inch pieces and chilled

For the Pastry Cream:
2 cups half-and-half
1/2 cup sugar
pinch of salt
5 large egg yolks
3 tbsp. corn starch
4 tbsp. unsalted butter, cut into 1/2 inch pieces and chilled
1 1/2 tsp. vanilla extract

For the Simple Glaze:
1/2 cup apple jelly

Instructions

For the Tart Crust:
1. Whisk the egg yolk, cream, and vanilla together and set aside. Process the flour, sugar, and salt in a food processor until combined. Scatter the butter pieces over the top and, using short pulses, process until the mixture resembles coarse cornmeal, about 15 pulses. With the machine, pour the egg mixture through the feed tube to combine and process until the dough just comes together around the processor blade, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into and 6-inch disk. Wrap tightly in plastic wrap and refrigerate for at least an hour.
2. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a 9-inch tart pan with a removable bottom. *See below directions for fitting the dough into the pan. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
3. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet. Press a large square foil inside the frozen tart crust and up over the edges. Fill the crust with pie weights (this prevents the crust from bubbling). Bake for 30 minutes, rotating the baking sheet halfway through the baking time. Carefully remove the weights and foil and continue to bake until the crust is a deep golden brown, 5 to 10 minutes longer. Transfer the baking sheet with the tart crust to a wire rack and let cool.

*Fitting Dough into a Tart Pan
1. After rolling the dough out and wrapping it loosely around the rolling pin, unroll the dough over a 9-inch tart pan with a removable bottom.
2. Lifting the edges of the dough, gently ease the dough into the pan.
3. Press the dough into the fluted sides of the pan and into the corners, forming a small seam.
4. If parts of the edge are too thin, reinforce them by pressing in some of the dough that overhangs the tart.
5. Run the rolling pin over the top of the tart pan to remove any excess dough and make a clean edge.
6. The finished edge should be about 1/4 inch thick. If it is too thick, press some of the dough up over the edge of the pan and trim it away.

**The dough can be refrigerated, wrapped tightly in plastic wrap for up to 2 days.

For the Pastry Cream:
1. Bring the half-and-half, 6 tbsp. of sugar, and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2. As the half-and-half mixture begins to simmer, in a separate bowl, whisk the egg yolks, cornstarch, and remaining 2 tbsp. sugar together until smooth.
3. Slowly whisk about 1 cup of simmering half-and-half mixture into the yolks to temper (you don't want scrambled eggs!). Then slowly whisk the tempered yolks back into the simmering half-and-half mixture and reduce the heat to medium. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, whisk in the butter and vanilla. Lay a sheet of plastic wrap flush to the surface of the pastry cream to prevent a skin from forming and refrigerate until cold, about 3 hours.
4. Spread the cold pastry cream over the bottom of the baked, cooled tart crust. Arrange your selected berries on top of pastry cream.
5. Melt the jelly in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab and flick the melted jelly over the fruit. Add 1 tsp. of water and return the jelly to a boil if it becomes too thick to drizzle.

**The pastry cream can be refrigerated separately from the tart crust, wrapped tightly in plastic wrap, for up to 3 days.

* from America's Test Kitchen

carrot cake with cream cheese frosting

Ingredients

For the Cake:
2.5 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, at room temperature
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/2 cups vegetable oil
1 lb. carrots, peeled and grated (definitely use your food processor to quickly grate)
1 cup chopped walnuts, toasted

For the Frosting:
8 oz. cream cheese, softened
5 tbsp. unsalted butter, softened
1 tbsp. sour cream
1/2 tsp. vanilla extract
1 1/4 cups confectioners' sugar

Instructions

1. Adjust oven rack to the middle position and heat the oven to 350 degrees F. Lightly coat a 9 x 13-inch cake pan with vegetable oil spray.
2. Whisk all the dry cake ingredients in a medium sized bowl.
3. Whisk the eggs and sugars together in a large bowl (I use my stand mixer for this part) until frothy and the sugar is mostly dissolved, about 1 minute. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified, about 1 minute. Whisk in the flour mixture until no streaks of flour remain. Stir in the carrots and walnuts.
4. Pour batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35-40 minutes, rotating the pan halfway through baking.
5. Let the cake cool in the pan on a wire rack, about 2 hours.
6. Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.
7. Frost the cake and eat! I like to decorate the sides of the cake with coconut, but you could use chopped walnuts too.

* from America's Test Kitchen

banana-oatmeal chocolate chip cookies

Ingredients

1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 tsp. vanilla extract

1 large egg

5.6 ounces all-purpose flour (about 1 1/4 cups)

2 cups old-fashioned oats

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semisweet chocolate chips

cooking spray

Directions

1. Preheat oven to 350 degrees F.

2. Combine first 5 ingredients in a large bowl; beat with mixer at medium speed until smooth. Add egg; beat well.

3. Weigh or lightly spoon flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with mixer at medium speed until well blended. Stir in chocolate chips.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto a half sheet coated with cooking spray or parchment paper. Bake at 350 degrees for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

*from Cooking Light