LEMON BLUEBERRY CUPCAKES

Ingredients:

3/4 cup plus 2 tablespoons flour, divided

3/4 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, room temperature

3/4 cup plus 2 tablespoons sugar

zest of one lemon

1 teaspoon vanilla

2 tablespoons lemon juice

2 large eggs, room temperature

1/2 cup plus 2 tablespoons milk, room temperature

1 cup fresh blueberries

8 ounces cream cheese

5 tablespoons butter, room temperature

3 cups confectioners' sugar

1 tablespoon lemon juice

zest of one lemon

additional blueberries, for garnish

Preheat oven to 350 and line cupcake pans with paper liners (I got 16 cupcakes from this recipe). In a small bowl whisk together the 3/4 cup flour, cake flour, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the lemon zest, vanilla, and lemon juice, and beat until combined. Add the eggs one at a time, mixing well after each addition. Add the flour mixture in two batches, alternating with the milk. In a small bowl toss the blueberries with the 2 tablespoons flour to coat. Gently fold the blueberries into the cake batter, being careful not to crush them. Scoop the batter into the prepared cups, filling 2/3 full. Bake 20-22 minutes, or until the tops spring back when touched. Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely.

WHITE CHOCOLATE CHEESECAKE

In a small bowl, combine:
      1 1/3 cups graham wafer crumbs

• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased springform pan. (Grease bottom only!)
Over low heat in a small saucepan, heat to scalding
      1/3 cup whipping cream
Stir in until completely melted:

• 1 cup good quality white chocolate chips

Set aside to cool slightly while you prepare the rest of the cheesecake batter.
Cream together:

• 3 eight ounce packages ounces cream cheese
• 1/2 cup sugar

Add, one at a time

• 3 eggs

beating well after each addition. Add
3tsp vanilla extract
melted white chocolate
Finally blend in
1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. 

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). 

REESE'S PEANUT BUTTER CAKE

Ingredients:

• 8 tablespoons unsalted butter
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream
• Ingredients for Peanut Butter Frosting:
• 1 cup icing sugar
• 1 cup creamy peanut butter
• 5tablespoons unsalted butter, at room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup heavy cream

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.


2. In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.


3. In a small bowl, whisk flour, baking soda, and baking powder; set aside.


4. In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.


5. Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.


6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing..

PIÑA COLADA CUPCAKES

Ingredients:

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

BLUEBERRY RICOTTA PANCAKES

Ingredients:

Makes approximately 12 flapjacks (depending on size)

• 150g (5.29 ounces) flour
• 5ml (0.17 fluid ounces) baking powder
• pinch of salt
• 2 tbsp caster sugar
• 1 egg (I use extra-large free-range eggs)
• 125ml (4.23 fluid ounces) milk
• 50ml (1.69 fluid ounces) butter, melted
• 100g (3.53 ounces) ricotta
• fresh blueberries (to add to the frying flapjacks and extra to serve)
• syrup, to serve

Instructions:

1. Sift together the flour, baking powder, salt and sugar.
2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
3. Make a well in the centre of the dry ingredients and pour in the wet.
4. Gently mix in the wet ingredients until you have a smooth batter.
5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve
   
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CHERRY PIE CRUMBLE BARS

Ingredients:

• For the Crust & Crumble Top Pastry
• 3½ cups (438 grams) unbleached all-purpose flour, such as Gold Medal®
• 1¼ cups (250 grams) granulated organic cane sugar, such as Zulka®
• 1¼ teaspoons (6 grams) baking powder
• ¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
• 1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
• 2 large egg yolks (mine weighed 36 grams), lightly beaten
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
• Shortening, to prepare pan, such as organic palm by Spectrum®
• For the Tart Cherry Pie Filling
• 4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling, by Wicked Good Kitchen™
• 
  

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.

Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.) In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.

Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares. See Tips below for cutting into even squares.

To Serve Bars: Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream.

MINT BROWNIE

Ingredients :

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted.

3. Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined.

4. Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

5. Remove to cooling rack. Allow to cool completely before cutting.

6. If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.