- 1 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp. ground cinnamon
- 2 tsp. vanilla extract
- 1/4 cup plus 1 tablespoon, granulated sugar, divided
- 3 cups fresh blueberries
- 2 tbsp. chopped ginger crystallized
- confectioners sugar for dusting
- Pour milk into blender. Add eggs, cinnamon, vanilla, and 1 tablespoon sugar then place the lid on top. Blend on high speed until well mixed.
- Add the flour and mix on low until just combined.
- Set the blender in the refrigerator for 30 minutes or up to overnight.
- Preheat oven to 325°F.
- Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
- Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.
- Pour batter over fruit.
- Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.
2. Lemon Cookie Sandwich
- 1 1/2 cups (339g) butter, room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks
- 3 teaspoons lemon extract
- 2 drops yellow gel food coloring
- 1 tablespoon lemon zest, optional
- 4 cups (500g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks or 226g) unsalted butter
- 2 teaspoons vanilla extract
- 32 ounces (about 7 1/2 cups) confectioners' sugar
- 2 tablespoons whole milk
- 1 pinch salt
Heat oven to 350°F.
In a stand mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve the desired color.
If you want to use fresh lemon zest, add it now. (I did not add any with these cookies.)
In a separate bowl, sift together flour, salt, and baking powder. Slowly add the flour mixture (about a cup at a time) to the butter mixture and combine. You can use a mixer or not, it just depends on how strong you are.
Put the dough in plastic wrap and refrigerate for at least one hour.
When you are ready to bake, heat oven to 350°F. Roll dough out, cut out cookies, and bake for 6-8 minutes. Let the cookies cool before assembling the sandwich cookies.
Beat butter in the bowl of a stand mixer with a whisk attachment on medium-high speed until light and fluffy (about 3 minutes).
Add vanilla extract.
With the mixer on low, slowly add in confectioners sugar, milk, and salt, frequently scraping sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium-high to high (about 7 minutes).
If frosting is too thick, gradually beat in additional milk.
3. Apple Bread Pudding
- 1 (16 ounce) loaf challah bread (8 cups cubes)
- 2 cups diced apples
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 4 large eggs
- 1/4 cup applesauce
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 Tablespoons cinnamon sugar
- Cut the loaf of challah bread into cubes and let sit out uncovered for a few hours or overnight.
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Stir together the bread, apples, walnuts, and raisins in a large bowl.
- Whisk together the eggs, applesauce, half and half, sugars, vanilla, and spices in a bowl. Pour over the bread mixture and let soak for 15 minutes.
- Spoon the mixture into the greased pan and sprinkle with the cinnamon sugar. Bake for 40 minutes.
- Let cool slightly and then serve warm with caramel topping and vanilla ice cream, if desired.
4. Raspberry Cheesecake
- 2 1/2 cups frozen raspberries thawed
- 1/2 cup sugar 100g
- 2 tablespoons water
- 1 tablespoon corn starch
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
- 1/2 cup butter melted
- 1 cup white chocolate chips 170g
- 1/2 cup heavy cream 35%, divided
- 24 oz full fat cream cheese 3 packages (room temperature)
- 1 1/2 cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
- 1 teaspoon vanilla
- 1 1/2 cups fresh raspberries
In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9″ Springform pan. This helps with easy removal.
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1″ up the sides of a 9-10″ springform pan. Set aside.
In a medium bowl, stir together white chocolate and 1/4 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
5. Pizookie (Skillet Cookie)
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup all purpose flour fluffed and levelled
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chunks
Preheat oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
In a medium microwave-safe bowl, melt the butter on high in 15 second intervals.
Add in the sugars and mix with a spoon until combined.
Add in egg and vanilla, stirring to incorporate.
Add flour, salt, baking soda and mix with a spoon until completely combined.
Stir in chocolate and spread evenly into prepared skillet (feel free to throw some extra chocolate chunks on top!).
Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (if using a 6 inch pan, you may need up to 25 minutes bake time, if you're using individual skillets or ramekins, you may only need 12-15).
Let cool slightly before topping with ice cream and serving.