NEW-FASHIONED BLACKBERRY CHOCOLATE

SPICE CAKE
Ingredients
Unsweetened cocoa
1 (18.25-oz.) package devil's food cake
mix (we tested with Betty Crocker)
1 (3.4-oz.) package chocolate instant
pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 teaspoon chocolate extract
1/2 teaspoon almond extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 (3.5-oz.) bittersweet dark chocolate with orange and spices candy bars, chopped
(we tested with Green and Black's Organic)
1 (21-oz.) can blackberry pie filling
2 (16-oz.) cans chocolate fudge frosting
Garnish: fresh blackberries
Preparation
1. Preheat oven to 350. Grease 2 (9-inch) round cake pans, and dust with cocoa.
Set aside.
2. Beat cake mix and next 11 ingredients at low speed with an electric mixer 1
minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter
into prepared pans.
3. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans on a wire racks 10 minutes. Remove from pans to wire
racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24
hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers.
Place 1 layer, cut side up, on cake plate. Spread one-third of blackberry filling over
cake. Repeat procedure twice. Place final cake layer on top of cake, cut side down.
Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling
over top of cake, letting it drip down sides of cake. Cover and chill in refrigerator until
ready to serve. Just before serving, garnish, if desired.
Test Kitchen Tip: As a general rule in cake baking, grease cake pans with shortening
unless the recipe states otherwise.

CHOCOLATE TURTLE CAKE

Ingredients
Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.9-oz.) package chocolate instant pudding
mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract
1 teaspoon instant coffee granules
1 (6-oz.) package semisweet chocolate morsels
1 cup chopped pecans
1 (16-oz.) container ready-to-spread cream
cheese frosting
1/2 cup canned dulce de leche
2 (7-oz.) packages turtle candies
1 (16-oz.) can ready-to-spread chocolate fudge
frosting
1 (12-oz.) jar dulce de leche ice cream topping
1/4 cup pecan halves, toasted

Preparation
1. Preheat oven to 350. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set
aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat
at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter
into prepared pans.
3. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool
completely. Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until
well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice
remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1
layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture;
sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer
on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake.
Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de
leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and
pecan halves. Store in refrigerator.
Test Kitchen Tip: We tested with 2 dulce de leche products: canned and jarred. The canned
product is by Nestl and available in a 14-oz. can. It's quite thick, and when blended with
ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the
supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is
perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream
toppings.

Easy Black Forest Cake

Ingredients
Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.4-oz.) package chocolate instant pudding
mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped
1 (24.3-oz.) container ready-to-eat cheesecake
filling, divided
1 (21-oz.) can cherry pie filling, divided
2 (16-oz.) cans chocolate fudge frosting
Garnish: chocolate covered cherries, halved (optional)
Preparation
1. Preheat oven to 350. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set
aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat
at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool
completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1
layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with
one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and
cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge
frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve.
Garnish, if desired. Store in refrigerator.
Test Kitchen Tip: We tested this recipe with Philadelphia ready-to-eat cheesecake filling.
You'll find it in the dairy case with cream cheese products.

Cool, Creamy Chocolate Dessert

Ingredients

CRUST:
1 1/4 cups all-purpose flour
(about 5 1/2 ounces)
1/4 cup powdered sugar
6 tablespoons chilled butter, cut
small pieces
1/4 cup finely chopped pecans,
toasted
Cooking spray

into

FILLING:
1 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat
cream cheese, softened
1/2 cup (4 ounces) fat-free
cream cheese, softened
1 (8-ounce) carton frozen
reduced-calorie whipped topping,
thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)
Preparation
1. Preheat oven to 325.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter;
pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture
into bottom of a 13 x 9inch baking pan coated with cooking spray. Bake at 325 for 20
minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a
mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese
mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2
minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture
over cream cheese layer. Spread remaining half of thawed whipped topping over pudding
layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

"ALMOND JOY" CHEESECAKE

Ingredients
Crust:
1 1/4 cups chocolate graham cracker
crumbs
1/2 cup sliced almonds
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Filling:
2 8-oz. packages cream cheese, at room
temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup canned cream of coconut
1/2 teaspoon salt
Topping (optional):
1/2 cup canned cream of coconut
1/2 cup heavy cream
12 ounces semisweet chocolate, chopped
Toasted coconut
Sliced almonds

Preparation
1. Preheat oven to 350F. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with
a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into
bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil.
Bake for 10 minutes. Cool on a wire rack. Leave foil on.
2. Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well
combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until
smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat
in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it
with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to
a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
3. Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take
springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.
4. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
5. Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over mediumlow heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until
melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake,
spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill
until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan;
release sides. Slice and serve.

ORANGE RIBBON CHEESECAKE

This creamy cheesecake has a glistening topping of caramelized, candylike orange slices. Prep and
Cook Time: about 2 1/4 hours, plus at least 3 1/2 hours to cool and chill. Notes: For the topping,
slice the whole orange as thinly and
evenly
as possible. If this seems difficult, cut it in
half
lengthwise, then crosswise in thin slices.
Yield: Makes 12 servings
Ingredients
For topping
1 large thin-skinned orange, such
as
Valencia
1 cup sugar
2 teaspoons lemon juice
For cheesecake
1 1/4 cups graham cracker
crumbs
3 tablespoons butter, melted
3 packages (8 oz. each) cream
cheese, at room temperature
3/4 cup sugar
4 large eggs, at room temperature
2 tablespoons all-purpose flour
1/2 cup sour cream
1 tablespoon orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 tsp. vanilla
3 tablespoons fresh orange juice
Preparation
1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and
1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over
medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange
slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping
slices in a single layer and turning occasionally, until they're slightly candied and translucent and
liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in
pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let
cool in pan. Cover and chill at least 15 minutes and up to 2 days.
2. For cheesecake: Preheat oven to 300. Pour graham cracker crumbs into a 9-in. cheesecake pan
with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of
pan.
3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add
eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until
incorporated. Pour into crust-lined pan.
4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed
knife between cake and pan rim. Cool completely at room temperature, then cover and chill until
cold, at least 3 hours or up to 2 days.
5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied
orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly
overlapping, over top of cheesecake.
6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup
is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture
will bubble up). Let cool to room temperature and generously brush over orange slices (you may
have extra syrup).

7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping
blade clean after each slice.

LIGHTENED CHOCOLATE-COFFEE CHEESECAKE

WITH MOCHA SAUCE

Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.
Yield: Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha
sauce)
Ingredients
2 cups crushed chocolate graham
crackers (about 18 crackers)
1/3 cup reduced-fat butter, melted
Vegetable cooking spray
4 (8-oz.) packages reduced-fat
cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
4 large eggs
4 (1-oz.) bittersweet baking
chocolate squares
Mocha Sauce
Preparation
1. Stir together crushed graham crackers
and melted butter; press mixture into bottom and up sides of a 9-inch springform pan
coated with cooking spray.
2. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325.
3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add
liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at
a time, beating just until yellow disappears after each addition.
4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared
crust.
5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted,
stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate,
blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently
swirl with a knife.
6. Bake at 325 for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven,
with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife
around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of
pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
7. Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahla for coffee liqueur.

CHEESECAKE CLOUD WITH BERRIES

Notes: Drain about 3 quarts nonfat yogurt to make the cheese for this cheesecake. The
texture is most delicate if you drain the yogurt for the minimum time and firmer if cheese is
well drained.
Yield: Makes 8 to 10 servings
Ingredients
2/3 cup graham cracker crumbs
1 1/2 tablespoons melted butter
or margarine
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
1 1/4 cups sugar
2 tablespoons cornstarch
4 cups nonfat yogurt cheese
1 1/2 teaspoons grated lemon
peel
2 teaspoons vanilla
2 tablespoons currant jelly
1 cup raspberries, rinsed and
drained dry
Preparation
1. Combine crumbs and melted butter. Pat evenly over bottom of an 8-inch cheesecake
pan (at least 3 1/2 in. deep) with removable rim.
2. Bake in a 325 oven until crust is slightly browner, about 15 minutes.
3. Meanwhile, with a mixer on high speed, beat the 4 egg whites and cream of tartar in a
large bowl until foamy. Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating
until the whites hold stiff, shiny peaks.
4. In another large bowl, stir remaining sugar with cornstarch, then add egg yolks, cheese,
lemon peel, and vanilla. Beat (with unwashed beaters) until well blended.
5. Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
6. Bake in a 325 oven until center barely jiggles when cake is gently shaken, 50 to 60
minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered,
until cool, at least 3 hours. (If making ahead, cover when cool and chill up to 1 day.)
7. Melt jelly (in a microwave oven or in a small pan over medium heat), stirring often. Cool,
stirring occasionally, until jelly becomes a thick syrup, about 5 minutes.
8. Remove pan rim. Mound berries on cake and drizzle with jelly. To neatly cut this fluffy
dessert, hold a long strand of string (such as dental floss) taut, slide it under the berries to
the center of the cake, and push the string down to the pan. Slide out string and repeat to
cut wedges. (If using a knife, wipe blade clean between cuts.) Slide a pie server under each
wedge and lift out gently.

MARBLE MARZIPAN CAKE

Ingredients
1 cup unsalted butter,
room temperature
1/2 cup sugar
1 cup marzipan
6 eggs
2 teaspoons lemon
zest
1 teaspoon vanilla
extract
1/2 teaspoon almond
extract
1/2 cup all purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder (1/2 tsp + 1/2 tsp)
1/2 teaspoon salt (1/4 tsp + 1/4 tsp)
6 tablespoons cocoa powder, sifted, for dusting
Directions
1. Preheat oven to 350 F, butter and flour an 8-inch cake pan (or springform pan)
and line bottom with parchment paper. With electric beaters, cream butter and
sugar together. Cut marzipan into chunks and beat into butter mixture (if
marzipan is firm, soften in microwave for 30 seconds on high) until smooth.
Add eggs one at a time, mixing well after each addition and stir in lemon zest
and extracts. Measure mixture and pour half the batter into a separate bowl. Sift
together flour, tsp baking powder and tsp salt. Separately sift cocoa
powder, remaining tsp baking powder and tsp salt. Add flour to one
marzipan mixture and blend until smooth and add cocoa to other marzipan
mixture and blend well. Pour flour batter into prepared pan and gently pour
cocoa batter on top. Bake for 35 to 45 minutes, until a tester inserted in the
centre of the cake comes out clean. Allow to cool in pan for 20 minutes, then
turn out onto a plate to cool completely. Dust with cocoa powder.
2. Marzipan cake will keep up to 5 days in an airtight container.
3. Yield: 1 8-inch cake. Makes 8 to 10 servings.

MARTZIPAN CAKE
Ingredients
1 cup unsalted butter, room
temperature
1/2 cup sugar
1 cup marzipan
6 eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons icing sugar, sifted, for dusting
Directions
Preheat oven to 350 F, butter and flour a 8-inch cake pan (or springform pan) and line
bottom with parchment paper. With electric beaters, cream butter and sugar together.
Cut marzipan into chunks and beat into butter mixture (if marzipan is firm, soften in
microwave for 30 seconds on high) until smooth. Add eggs one at a time, mixing well
after each addition and stir in lemon zest and extracts. In a separate bowl, sift together
flour, baking powder and salt. Add to marzipan mixture and blend until smooth. Pour
into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the centre of
the cake comes out clean. Allow to cool in pan for 20 minutes, then turn out onto a
plate to cool completely. Dust with icing sugar.
Marzipan cake will keep up to 5 days in an airtight container.
Yield: 1 8-inch cake. Makes 8 to 10 servings.

Cappuccino Ice Cream Cake

This is a great recipe because you have 2 layers of ice cream, chocolate and coffee, but you only need an ice
cream maker for one of the ice creams!
Crust
16 graham crackers
1 cup whole almonds
3 tablespoons sugar
1/2 cup unsalted butter, melted
Fudge Sauce
1/2 cup whipping cream
1/4 cup corn syrup
5 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla
dash salt
Chocolate Ice Cream
1/2 cup + 3 tbsp sugar
3 tablespoons water
1 cup whipping cream
1 cup whole milk
6 large egg yolks
dash salt
7 ounces bittersweet chocolate, chopped
Coffee Ice Cream
2 cups whipping cream
1 cup whole milk
2 teaspoons instant coffee powder
1/4 cup coarsely ground espresso beans
1 cinnamon stick
1 vanilla bean, split lengthwise
1/2 cup + 2 tbsp sugar
4 large egg yolks
Crust
For the crust, preheat oven to 350 degrees F.
Pulse graham crackers, almonds and sugar until ground. Pour in melted butter and pulse until blended. Press into bottom
of an ungreased 10-inch springform pan and bake for 12 minutes. Allow to cool.
Fudge Sauce
For fudge sauce, heat cream and corn syrup until just below a simmer. Pour over chopped chocolate and stir until melted.
Stir in vanilla and salt and set aside or chill until ready to assemble cake (reheat in microwave if necessary).
Chocolate Ice Cream
Bring cup sugar and water to a boil in a saucepot. Without stirring, boil sugar until a light amber colour, occasionally
brushing down the sides of the pot with water. Remove from heat and carefully whisk in cream and milk (watch out for
steam). If caramel hardens, return pot to low heat and stir until melted.
Whip yolks with remaining 3 Tbsp sugar and salt until thick and pale yellow, about 5 minutes. While whipping, slowly pour
in cream mixture. Pour custard mixture into a pot and cook over medium-low heat, stirring with a wooden spoon until
thickened, about 4 minutes. Strain custard over chopped chocolate and stir to melt.
Chill to room temperature, then pour into cooled crust and freeze while preparing coffee ice cream.
Coffee Ice Cream
For coffee ice cream, combine 1 cup whipping cream, milk, instant coffee, espresso beans and cinnamon stick in a
saucepot. Scrape the seeds of vanilla bean into cream and heat over medium-low heat.
In a bowl, whisk egg yolks and sugar. While whisking, slowly pour hot cream into egg mixture. Return custard to pot and
stir with a wooden spoon until thickened and custard coats the back of the spoon. Strain and chill completely.
Whip remaining 1 cup of whipping cream to soft peaks and whisk into chilled custard. Freeze ice cream in an ice cream
maker following manufacturers instructions.
Assembly
To assemble, spread all but cup of fudge sauce over frozen chocolate ice cream. Fudge sauce will set quickly.
Spread coffee ice cream over fudge sauce and drizzle remaining sauce over coffee ice cream. Freeze for at least 4 hours
before slicing.
To remove cake from pan, run a hot knife or spatula along the inside edge of the pan before removing ring.

FRENCH LEMON CREAM TART RECIPE

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice
(from 4 to 5 lemons)
2 sticks plus 5 Tablespoons (21
Tablespoons; 10 1/2 ounces) unsalted
butter, at room temperature and cut into
Tablespoon-sized pieces
1 fully-baked 9-inch tart shell
Getting ready: Have an instant-read
thermometer, a strainer and a blender (first
choice) or food processor at hand. Bring a
few inches of water to a simmer in a
saucepan.
To Make The Lemon Cream:
Put the sugar and zest in a large heatproof bowl that can be set over a pan of simmering water. Off
the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and
very aromatic. Whisk in the eggs followed by the lemon juice. (My Notes: I used a Kitchen Aid
mixing bowl, added the sugar, zest and then whisked in the eggs and lemon juice just until
foamy. Then I set the mixing bowl over the pan of hot water. Others were having trouble
reaching a temperature of 180 degrees, but I think that's because they used glass and not
stainless steel.)
Fit the bowl into the pan (make certain the water doesnt touch the bottom of the bowl) and cook,
stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream
until it reaches 180F. As you whisk the cream over
heatand you must whisk constantly to keep the
eggs from scramblingyoull see that the cream will
start out light and foamy, then the bubbles will get
bigger, and then, as the cream is getting closer to
180F, it will start to thicken and the whisk will leave
tracks. Heads up at this pointthe tracks mean the
cream is almost ready. Dont stop whisking and dont
stop checking the temperature. And have patience
depending on how much heat youre giving the
cream, getting to temp can take as long as 10
minutes.
As soon as you reach 180F, pull the cream from the
heat and strain it into the container of a blender (or
food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until
it cools to 140F, about 10 minutes.
Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape
down the sides of the container as needed while youre incorporating the butter. Once the butter is
in, keep the machine goingto get the perfect light, airy texture of lemon-cream dreams, you must
continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot,
work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an
airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct

the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Refrigerate until ready to serve.

BON APPETIT'S NEW YORK-STYLE CRUMB CAKE

(WITH BLUEBERRIES)
Ingredients:
Crumb Topping
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted,
warm
2 1/2 cups all purpose flour
Cake
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 1/2 cups of fresh or frozen blueberries (I added)
Preparation for Topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter
and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look
slightly wet). Set aside.
Cake Preparation:
Position rack in center of oven and preheat to 350F. Butter 13x9x2-inch glass baking dish. Sift
flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat roomtemperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1
at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat
just until blended. Add flour mixture in 3 additions, beating just until incorporated after each
addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or
offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping
clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and
slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD Can be
made 1 day ahead. Cool completely. Cover and let stand at room temperature.

Cut cake into squares and serve slightly warm or at room temperature.

CHOCOLATE GELATO TART

Chocolate Hazelnut Cookies
3/4 cup whole hazelnuts
3 ounces unsweetened chocolate, chopped
1/2 cup + 2 tbsp unsalted butter, at room temperature
1 1/3 cups dark brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 tablespoon instant coffee powder
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon fine salt
Assembly
2 1/2 cups chocolate
gelato
1/2 cup lightly chopped
hazelnuts

Chocolate Hazelnut Cookies

1. Preheat oven to 350 degrees F. Spread hazelnuts on a baking sheet and toast for 12
minutes. Cool, then rub off skins with a tea towel and roughly chop.
2. Melt chocolate in microwave, stirring every 10 seconds and set aside. Cream butter
and sugar together until smooth. Beat in eggs. Stir vanilla and instant coffee together
and add to butter mixture. Stir in melted chocolate.
3. In a separate bowl, combine flour, baking soda and salt and add to butter mixture to
combine. Stir in chopped hazelnuts.
4. Preheat oven to 350 degrees F. Press dough into a greased 9-inch fluted tart pan.
Bake for 20 to 25 minutes, until center has a dull finish and edges are lightly
browned. While still warm, press gently in the center of the tart to make an
indentation to fill with ice cream. Allow shell to cool.
Assembly
1. Let chocolate gelato sit for 10 minutes at room temperature, then beat on medium
speed to soften slightly so gelato is spreadable. Spread gelato into cooled tart shell
and sprinkle with cup lightly chopped hazelnuts. Freeze until ready to serve.

SNICKERS PIE
Crust
2 cups graham cracker
crumbs
3 tablespoons light brown
sugar
4 ounces (1 stick/ 8
tablespoons) unsalted butter,
melted
Fudge Layer
4 ounces (1 stick/ 8
tablespoons) unsalted butter,
cut into 8 pieces
4 ounces bittersweet or
semisweet chocolate,
chopped
5 tablespoons all-purpose
flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces
(I weighed the Snickers without wrappers)
Cream Cheese Layer
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
Glaze
2 ounces semisweet chocolate, chopped
3 tablespoons heavy cream
(I used a different chocolate glaze recipe to top my pie but I didn't like it my topping
recipe. I included the original glaze recipe instead of the one I used. So if you make
the pie, your topping might look different from what is shown in my photos.)

For the crust:

Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass pie pan.
Combine graham cracker crumbs and brown sugar in a mixing bowl. Add melted
butter, stirring until well incorporated. Press mixture evenly onto the bottom and up
the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to
cool.
Keep the oven temperature at 350 degrees.
For the fudge layer:
Combine butter and bittersweet chocolate in the top of a double boiler; set over
simmering water and stir until melted and smooth. Remove top insert and cool
slightly.
Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set
aside dry ingredients.
Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1
minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix
until well blended. Add dry ingredients and mix until just combined. Pour into crust.
Bake for about 15 minutes, until a skewer inserted into the center comes out with
moist batter still attached. If crust browns too quickly, cover with foil.
Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars
over the top.
For the cream cheese layer:
Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until
smooth. Add egg, egg white and
vanilla and beat until smooth. Carefully
spread mixture over the Snickers bars.
Bake for 15 minutes, or until cream
cheese is set. Transfer to a rack to
cool.
For the glaze:
Combine chocolate and cream in the
of a double boiler. Set over simmering
water and stir until chocolate is just
melted and smooth. Remove from
heat. Spread or drizzle decoratively
over the pie.
Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days
ahead. Cover loosely with foil and keep refrigerate

top

IKEA DAIM CAKE

This is the third time I am trying to replicate the Ikea Daim Cake. For those of you that have yet to
try it, this cake is also known as the Almondy Cake and is very decadent and delicious. The link
shows you how the real Almondy is supposed to look and I must admit that as far as looks go, my
attempt is far from pretty. Taste wise however, I do think mine gives the original a run for its money!
Almond Biscuit
3 Egg whites
125 g sugar
160g almonds
line two 8" pans with parchment or
nonstick paper. Whisk egg whites and
sugar till stiff. Fold in almonds till
nicely incorporated. Spread evenly into
the two pans and bake in a 190C oven
for about 20 mins. Remove paper and let
cool.
Ganache
300ml thickened cream
2x100g bar Dark Toblerone
100g Dark Chocolate
Heat Cream till boiling and then pour over Toblerone and Dark Chocolate, stirring till melted and
smooth. Set aside.
Praline
6 heaped tsps sugar
a little water
about 50g almond slices (2 handfuls)
Make Caramel by melting sugar with a
little water and boiling till mixture turns
a nice amber colour. Quickly add in the
almond slices and mix thoroughly
ensuring nuts are coated. Pour out on to
a greaseproof lined baking tray and let
set.
Pastry Cream
1 1/4 cups (300 ml) milk
2 Tbsp ground almonds
3 large egg yolks
1/4 cup (50 grams) caster sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch
50g butter
35 tbsp icing sugar
Method
In a medium-sized stainless steel bowl, mix the caster sugar and egg yolks together with a wooden
spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and
cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan heat the milk on medium heat until boiling. (The milk will foam up to the
top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture,
whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture,
pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling,
whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it
becomes very thick and it is hard to stir.
Remove from heat and immediately whisk in the butter and ground almonds. Pour into a clean bowl
and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. Beat
with icing sugar before using to firm it up a little more and get rid of any lumps that may have
formed.
Assembly
Spread a thin Layer of Almond Pastry Cream over one layer of the Almond Meringue. Cover with
the second layer and spead with another thin layer of Pastry Cream. Place in fridge to chill for a
while. Cover with chopped praline and spread melted chocolate over the top and sides.
One mistake I made was to let the chocolate cool for too long. I actually put it in the fridge to set up
a little so that I had to spread the chocolate over the cake resulting in a rather thick layer of
chocolate. Nothing wrong with that really but I think the next time I make this, I should pour a thin
layer of chocolate over the pastry cream before layering the second layer of almond meringue.

JELLY ROLL

Simple almondy cake batter is baked and

spread with raspberry jam and a thick
layer of whipped cream before it's rolled,
chilled, dusted with sugar, and sliced for
dessert.
Ingredients
Serves 8 to 10
Vegetable oil cooking spray
1/2 cup plus 2 tablespoons sifted cake
flour (not self-rising), plus more for sheet
3 tablespoons finely ground toasted
blanched almonds
1/8 teaspoon salt
3 large eggs, plus 2 large egg yolks
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
Confectioners' sugar, for dusting
1 1/4 cups homemade or good-quality jam, such as Raspberry-Orange Zest Jam
1 cup heavy cream
Directions
Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet
with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap
out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer
set over a pan of simmering water; whisk until sugar has dissolved and mixture is
warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on
medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale
and thick, about 4 minutes more.
Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When
almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly
into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8
minutes.
Run a knife around sides of cake. Invert onto a kitchen towel dusted with
confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end.
Let cool completely, seam side down.
Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks
form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate
30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.

CHOCOLATE CREPES

Yield: 12
Ingredients

Chocolate Crepes

1 tablespoon butter
1-1/2 ounces/40 g chocolate
1 cup milk
2 eggs
1/4 cup sugar
1 teaspoon vanilla
1 cup flour

Chocolate Sauce

1 cup whipping cream

8 ounces dark chocolate, finely chopped

Directions

Chocolate Crepes
1. Put the butter, chocolate, and milk in a saucepan and heat to melt. Beat the eggs with the
sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a
jug and let sit half an hour. Add more milk or water if necessary to give the consistency of
thin cream. Fry the crpes, using a bit of oil if you dont have a no-stick pan.
2. Fill the crpes with sliced banana or strawberries and sweetened, cinnamon-flecked whipped
cream. Look best in triangle. Drizzle chocolate sauce over top.

Chocolate Sauce
1. Put the cream and chocolate together in a saucepan and heat, gently, until the chocolate has
melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.

Chocolate cream cake

Yield: 10
Ingredients

1/4 cup espresso

1/4 cup Cognac or rum
1 tablespoon pure vanilla extract
16 ounces bittersweet chocolate,
broken into pieces
6 eggs
1/2 cup sugar, more to taste
1 cup heavy cream, chilled
Gold leaf (optional)

Directions
1. Heat the oven to 350F/180C. Grease and line a 10-inch/25 cm cake pan, with quite high
sides. Boil a full kettle of water and set aside. Have a roasting pan at the ready that will
accommodate the cake pan comfortably.
2. Put the coffee, rum, vanilla and chocolate into a saucepan and melt over a bain-marie. Break
the eggs into a large glass or metal bowl with the sugar, set the bowl over a pot of warm
water, and beat until the mixture has tripled in volume and has the consistency of whipped
cream. This will take about 10 minutes. In a separate bowl, whip the cream into peaks.
3. Partially fold the chocolate into the egg mixture. Add the cream and continue folding until
evenly combined. Pour into the cake pan. Set the pan into the roasting pan, and slide it into
the oven. Now, pour the hot water from the kettle into the roasting pan to come half way up
the sides of the cake pan.
4. Bake until set, about an hour. Turn off the oven, open the door and let the cake sit for 15
minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30
minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold
leaf on the top to decorate. Serve with sweetened whipped cream on the side.

Chocolate Stack Loaf

Prep: 40 minutes
Bake: 14 minutes

Ingredients

1 cup unbleached all-purpose flour

1 cup packed brown sugar
1/3 cup natural unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, melted
2 eggs
1/2 tsp. vanilla extract
1/2 cup hot tap water
1 recipe Easy Fudge Frosting, recipe below
Natural unsweetened cocoa powder

Directions
1. Position rack in lower third of oven. Preheat oven to 350 degrees F. Lightly grease
sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.
2. In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking
soda, and salt. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are
moistened and mixture resembles a thick paste. Whisk briskly about 30 strokes. Tap or
shake any batter from whisk. Use rubber spatula to stir in hot water, scraping sides as
necessary, just until batter is blended and smooth. With spatula scrape batter from bowl
into prepared pan and spread to make a thin even layer.
3. Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean.
Cool in pan on wire rack 10 minutes. Slide a thin metal spatula or knife around cake
edges to loosen from pan. Invert cake onto rack. Remove paper liner; carefully turn cake
right side up. Cool completely.
4. Cut cake crosswise in three equal rectangles. Thickly spread frosting on one piece,
top with a second piece and spread with frosting. Leave top unfrosted. Thickly frost long
sides. Before serving, dust top with cocoa powder. Makes 12 servings.
Easy Fudge Frosting: In medium saucepan melt 6 Tbsp. unsalted butter. Stir in 1 cup
sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt. Gradually stir in 1
cup whipping cream. Heat, stirring constantly, until smooth and hot but not boiling.
Remove from heat; stir in 1 tsp. pure vanilla extract. Set aside; cool until thickened and
spreadable. To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in
refrigerator. Makes 2 cups.

http://www.bhg.com/recipe/chocolatecakes/chocolate-stack-loaf/

Coffee cake
Ingredients

1/4 lb Margarine
1 c Sugar
2 Eggs
2 c Flour
1 t Baking soda
1 t Baking powder
1 c Sour cream
1 t Vanilla
FOR THE FILLING
1/4 ts Brown sugar
1 tb Cinnamon
1/4 c Sugar
3/4 c Chopped nuts
3 tb Melted butter
Preparation
Mix all ingredients for the cake together. Beat 3
minutes. Put 1/2 of the batter into a well greased
tube pan. Sprinkle with half the filling mixture. Pour
remaining batter on top. Sprinkle with remaining
filling topping. Pour 3 T melted butter over the top
of the cake and bake at 350F for 45 min

Cranberry Coffee
Cake
The taste of the holidays is
unmistakable in this Cranberry
Coffee Cake. A ribbon of red

cranberry runs through the middle, and lots of crunchy pecans are sprinkled on top. Finish An
almond icing is drizzled over the top to provide the finishing touch.
Ingredients:
Small amount of vegetable shortening and flour for preparing pan
Cranberry Filling:
cup granulated sugar
cup water
1 cup fresh cranberries
Batter:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream
cup toasted pecans, coarsely chopped
Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for
accurate measuring.
Almond Icing:
1 cup confectioner's (powdered) sugar
teaspoon pure almond extract
3 to 4 teaspoons water
Directions:
Cranberry Filling:
1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add
cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring
occasionally. Remove from heat and cool completely to room temperature.

2. Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; generously
grease the pan with shortening and dust with flour.
Batter:

3. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; whisk
together to mix. Set aside.

4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on
medium speed begin by beating the butter about 1 minute until it is smooth and
light in color. If creaming by hand with a wooden spoon, use the backside of the
spoon and move your arm in a circular motion to spread the butter over the
bottom and up the side of the bowl. Move your arm quickly to beat or whip the
butter.
With the mixer still on medium speed, slowly add the sugar to the butter, either

one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8

minutes to add all of the sugar, and beating until the butter and sugar are fully
incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.
While adding the sugar, stop the mixer occasionally to scrape the mixture off the
paddle and scrape down the sides and bottom of the bowl with a rubber spatula
so the mixture blends evenly.

5. Add eggs one at a time, beating until thoroughly mixed. Add the almond extract along
with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to
thoroughly break up the egg before adding to the creamed mixture. Start with
the mixer on low speed so the liquid from the egg doesnt splatter, once the egg
is partially mixed increase the speed to medium. Each egg should be fully
incorporated into the mixture before adding the next egg, taking about one
minute to blend in each egg.

6. With the mixer on low speed, add about one third of the flour mixture, mix just until the
flour is almost completely blended. Scrape the bowl down, and add one half of the sour
cream, blending just until mixed. Scrape the bowl down again and continue alternating
with the flour mixture and sour cream, ending with the last portion of the flour, and
stirring just until blended.

7. Spoon 2/3 of the batter evenly in the bottom of the pan; use the back of a large spoon

to smooth the top. Spoon the cranberry filling over the batter. Spoon the remaining
batter on top and use the back of a large spoon to smooth the top. Sprinkle the pecans
evenly over the top of the batter.
Bake:

8. Bake 40 to 45 minutes or until the cake is golden brown on top and begins to come
away from the sides of the pan, and a long toothpick, wooden skewer, or cake tester
inserted in the center comes out clean. Remove the pan from the oven and place on a
wire cooling rack to cool for 10 to 15 minutes. Invert the pan to remove the cake from
the pan, place cake top side up on the wire rack to finish cooling.
Almond Icing:
9. In a small bowl combine powdered sugar, almond extract, and 3 teaspoons of water; stir
until smooth. Add additional 1 teaspoon of water if necessary to achieve a drizzling
consistency.
Drizzle the icing over the cake, allowing the icing to drip down the sides.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
Makes 8 to 10 servings.

Mini Cranberry Meringue Pie

Ingredients
Makes 12

All-purpose flour, for work surface

Pate Sucree
3 1/4 cups fresh cranberries, (12 ounces)
1 1/2 cups sugar
1 1/2 teaspoons finely chopped blood orange zest, plus 1/4 Cup blood orange juice
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch of ground cloves
3 tablespoons cornstarch
3 large egg whites
Pinch of cream of tartar

Directions
1.
2.
3.
4.
5.
6.

7.

Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch
fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork.
Freeze 15 minutes.
Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights
and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire
racks; let cool 5 minutes. Remove shells from tin; let cool completely.
Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and
simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve,
then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water).
Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups
cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until
cranberries are soft but have not burst, about 3 minutes.
Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring
to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells.
Refrigerate until set, about 1 hour (up to overnight).
Preheat broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over
a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted
with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat
until medium, glossy peaks form. Divide the meringue evenly among pies.
Set pies under broiler until tops are browned, 30 seconds to 1 minute.

Read more at Marthastewart.com: Mini Cranberry Meringue Pie - Martha Stewart Recipes

Chocolate Meringue Pie

Prep: 25 minutes
Total: 30 minutes plus chilling

Ingredients
Serves 8

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

Directions
1.
2.
3.
4.
5.

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about
20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup
sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes.
Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked
crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon
cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue
is lightly browned, 5 to 7 minutes. Serve immediately.

Read more at Marthastewart.com: Chocolate Meringue Pie - Martha Stewart Recipes

Lemon Cream Pie

Ingredients

FOR THE PIE AND FILLING:

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs

1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice , (from about 4 lemons)
1/4 teaspoon salt
FOR THE TOPPING:
1 teaspoon unflavored gelatin , (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Directions
1.

2.
3.
4.

Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with
dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about
20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down
gently. Cool.
Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually
whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still
wiggle slightly), 25 to 35 minutes. Cool completely.
Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5
minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly
add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie.
Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Read more at Marthastewart.com: Lemon Cream Pie - Martha Stewart Recipes

Coconut Custard Pie

Prep: 30 minutes
Total: 1 hour, plus chilling

Ingredients
Serves 10

1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate

1/2 cup sugar

1/3 cup cornstarch
1/4 teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
1/2 cup sweetened shredded coconut, toasted

Directions
1.
2.
3.
4.

Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blindbake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans
and foil; let crust cool completely, and set aside.
While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat),
whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch.
Whisk in coconut milk and egg yolks.
Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat
to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into
bowl.
Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4
hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with
coconut.

Helpful Hint
To toast the coconut, spread it on a rimmed baking sheet and bake at 350 degrees for 5 to 10 minutes. Lining unbaked
crust with aluminum foil and filling it with dried beans or pie weights prevents the crust from puffing up as it bakes. Store
the beans, and use them again the next time you bake a pie.

Read more at Marthastewart.com: Coconut Custard Pie - Martha Stewart Recipes

Chocolate Ganache Tart

Ganache is a luxurious filling made of heavy cream and dark chocolate.
Prep: 25 minutes
Total: 2 hours 20 minutes

Ingredients
Serves 10

3 tablespoons slivered blanched almonds

6 tablespoons sugar
1 1/4 cups (spooned and leveled) all-purpose flour
2 teaspoons grated orange or lemon zest, (optional)
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon vanilla extract

Directions
1.
2.
3.
4.
5.

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar,
flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large
butter lumps (dough should clump together when squeezed with fingers).
Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press
dough in bottom and up sides of pan.
Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool
completely, about 1 hour.
Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot
cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand
until set, about 2 hours, or chill for 1 hour.

Read more at Marthastewart.com: Chocolate Ganache Tart - Martha Stewart Recipes

Pate Brisee (Pie Dough)

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc
rather than shaping it into a ball allows it to chill faster. This will also make the dough easier
to roll out, and if you freeze it, it will thaw more quickly.

Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

2 1/2 cups all-purpose flour

1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Directions
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and
process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet or sticky; be careful not to
process more than 30 seconds. To test, squeeze a small amount together: If it is
crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic.
Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up
to 1 month.
From Martha Stewart Living, October/November 199

Read more at Marthastewart.com: Pate Brisee (Pie Dough) - Martha Stewart Recipes

Rum-Raisin Pie
Ingredients
Makes one 9-inch pie

1/2 recipe Pate Brisee

All-purpose flour, for dusting
3 2/3 cups heavy cream
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners' sugar

Directions
1. Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit
less than 1/4 inch thick; fit into a 9-inch glass pie plate. Trim dough flush with edge of
pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge. Bend every
other tab of crust forward. Refrigerate until firm, about 30 minutes.
2. Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch
overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about
15 minutes. Remove parchment and weights. Reduce oven temperature to 375
degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
3. Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat.
Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium
bowl. Slowly pour in hot cream, whisking constantly until combined; return cream
mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden
spoon, until mixture is thick enough to coat the back of the spoon and hold a line
when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat;
set aside.
4. Separate any raisins that are stuck together. Arrange raisins in an even layer on
bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to
30 minutes. Let cool on a wire rack.
5. Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the
bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high
speed until soft peaks form. Serve pie with whipped cream. Pie can be refrigerated,
loosely covered, up to 3 days.

Read more at Marthastewart.com: Rum-Raisin Pie - Martha Stewart Recipes

Cinnamon Custard Pie

Ingredients
Makes one 9-inch pie; serves 10

1 medium disk Pate Brisee

All-purpose flour, for surface
2 cups heavy cream
2 cups milk
1 vanilla bean, split and scraped, pod
reserved
2 whole cinnamon sticks
1/8 teaspoon ground cinnamon, plus more for
dusting

12 large egg yolks, room temperature

1/2 cup sugar
2 teaspoons arrowroot or cornstarch

Directions
1. Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll
dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish,
or fit dough into a regular pie dish, and flute edges. Line dough with parchment
paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until
edge just begins to turn golden brown, about 25 minutes. Remove parchment and
pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a
wire rack, and let cool completely.
2. Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to
a gentle simmer in a medium saucepan over medium heat. Remove from heat,
cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks;
discard.
3. Whisk together yolks and sugar with a mixer on medium speed until pale and thick,
about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is
smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface
of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes.
Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least
4 hours, or overnight. Lightly dust top of pie with ground cinnamon.

Read more at Marthastewart.com: Cinnamon Custard Pie - Martha Stewart Recipes

Coconut Cream Pie

Prep: 25 minutes
Total: 1 hour, plus chilling
Ingredients
Serves 8

FOR THE CRUST:

30 chocolate wafer cookies, broken into
pieces
1/4 teaspoon coarse salt
1/3 cup sweetened shredded coconut
5 tablespoons unsalted butter, melted and
cooled
FOR THE TOPPING AND THE FILLING:
1 3/4 cups sweetened shredded coconut
2 3/4 cups whole milk

4 large egg yolks

1/2 cup sugar
1/3 cup cornstarch
3/4 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/2 cups heavy cream

Directions
1. Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and
salt; process until fine crumbs form. With machine running, slowly pour butter
through feed tube and process until mixture resembles wet sand. Stir in coconut.
Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust
is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
2. Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking
sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
3. Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch,
vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at
the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve
into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and
smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or
wrap tightly with plastic and refrigerate, up to 2 days).
4. To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted
coconut.

Read more at Marthastewart.com: Coconut Cream Pie - Martha Stewart Recipes

C O C O A ( C H O C O L AT E ) O L I V E O I L C R I N K L E C O O K I E S
Makes 1 dozen cookies.
30 g (6 Tablespoons) natural cocoa
60 ml (4 Tablespoons) extra virgin organic
olive oil
90 g (1/2 cup) raw cane sugar
1/4 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
1 egg
75g (1/2 cup + 2 Tablespoons) wholewheat pastry flour (can substitute all-purpose
here)
1/2 teaspoon baking powder
1/4 teaspoon salt
30 g (1/4 cup) confectioners sugar for
decoration
The procedure:

Whisk together the cocoa, flour, baking powder, and salt.

Whisk together the olive oil, sugar and instant espresso powder until well combined. Beat
the egg with the vanilla extract lightly and add it to the olive oil mixture.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Place dough
in the refrigerator for at least 2 hours to firm up; this makes rolling the cookie dough into
balls easier.
Preheat oven to 325 degrees F. Prepare a cookie sheet by lining with parchment paper or a
silicone baking mat. Place confectioners sugar in a shallow bowl.
Roll dough into balls (about a tablespoon amount per ball); then roll each ball in the
confectioners sugar, making sure all parts of the ball are covered. Place dough on the
cookie sheet at least 2 inches apart. Use hands to lightly press down on the balls to flatten
slightly.
Bake for 8 10 minutes, rotating the sheet halfway through. Cookies will crack open while
baking and when done will still look a bit shiny in the cracks. Let the cookies sit on the
sheet for 5 minutes to firm up slightly before transferring to a rack to cool completely.
Cookies will keep at room temperature in a airtight container for a few days; after that, feel
free to place in the fridge (if they last that long).

INDEX
NEW-FASHIONED BLACKBERRY CHOCOLATE SPICE CAKE...................................................1
CHOCOLATE TURTLE CAKE............................................................................................................2
Easy Black Forest Cake.........................................................................................................................3
Cool, Creamy Chocolate Dessert...........................................................................................................4
Ingredients....................................................................................................................................4
Preparation.................................................................................................................................4
"ALMOND JOY" CHEESECAKE.......................................................................................................5
ORANGE RIBBON CHEESECAKE....................................................................................................6
Ingredients....................................................................................................................................6
Preparation...................................................................................................................................6
LIGHTENED CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE............................7
Ingredients....................................................................................................................................7
Preparation...................................................................................................................................7
CHEESECAKE CLOUD WITH BERRIES..........................................................................................8
Ingredients....................................................................................................................................8
Preparation...................................................................................................................................8
MARBLE MARZIPAN CAKE.............................................................................................................9
Ingredients.....................................................................................................................................9
Directions.......................................................................................................................................9
MARTZIPAN CAKE...........................................................................................................................10
Cappuccino Ice Cream Cake................................................................................................................11
FRENCH LEMON CREAM TART RECIPE......................................................................................12
BON APPETIT'S NEW YORK-STYLE CRUMB CAKE (WITH BLUEBERRIES)........................13
CHOCOLATE GELATO TART..........................................................................................................14
SNICKERS PIE...................................................................................................................................15
IKEA DAIM CAKE............................................................................................................................17
JELLY ROLL.......................................................................................................................................19