- 1/2 cup Granulated sugar
- 1/4 tsp Sea salt, flaky
- 2 tbsp Butter, unsalted
- 1/4 cup Heavy cream
- 1 Dash Vanilla or bourbon
- 1 tbsp Water
- In a small saucepan over medium-high heat whisk together sugar and water and bring to a boil. Cook until sugar has dissolved, about 1 minute.
Reduce heat to a simmer. Add in butter and whisk until combined. Simmer until the mixture turns a deep amber color, about 5 minutes.
Remove from heat and carefully whisk in the cream (it will bubble up ferociously after you add it!). Whisk until well combined. Whisk in salt.
Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.
1 ¼ cups (105 g) graham cracker crumbs
¼ cup (30 g) finely chopped pecans
¼ cup (60 g) unsalted butter, melted
1 cup (140 g) pecan halves
2 Tbsp (30 mL) pure maple syrup (dark, if possible)
1 pinch salt
1 pinch cinnamon
¾ cup (175 mL) pure maple syrup (dark, if possible)
½ cup (115 g) unsalted butter, cut into pieces
1 cup (250 mL) whipping cream
4 large egg yolks
1 large whole egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
1. Crust: For the pecan crust, preheat the oven to 350 ºF (180 ºC). Stir the graham cracker crumbs, pecans and melted butter together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, and then cool while preparing the filling.
1. Topping: Keep the oven at 350 ºF (180 ºC). Line a baking tray with parchment paper. Toss the pecan halves with the maple syrup, salt and cinnamon to coat and spread these in an even layer on the baking tray. Bake the pecans for about 10 minutes, stirring once halfway through cooking, until they are toasted. Once the pecans cool, the maple syrup will harden on.
1. For the filling, reduce the oven temperature to 325 ºF (160 ºC). In a medium saucepan, bring the maple syrup to a boil and boil for 2 minutes (to reduce it and concentrate the flavor.). Remove the pan from the heat and whisk in the butter until it has melted. Whisk in the cream and check that the mixture has cooled to at least just above room temperature (set aside a few minutes if too warm.) Whisk in the egg yolks, whole egg and vanilla and pour this into the cooled pie shell. Bake the pie for about 40 minutes, until it is set around the edges but still has a little jiggle just in the center. Let the pie cool to room temperature, and then chill it for at least 4 hours before topping.Topping
1. Whip the cream until it holds a soft peak and fold in the maple syrup, milk powder and vanilla. Dollop and spread this on top of the cooled pie. Chopped the maple pecans and sprinkle these on top. The pie can be served immediately or chilled until ready to serve, up to 8 hours ahead.
Read more at http://www.foodnetwork.ca/recipe/maple-cream-pie/19422/#9QLdYMWE8iT8Xz00.99
- 1 pie dough crust
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.Step 2
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.Step 3
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
Note: Pie took a lot longer to set, not sure why
- ¾ c all-purpose flour
- 1 and one-third cup rolled oats
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter, softened
- 2/3 c light brown sugar
- 2 large eggs, room temperature
- 1 c ripe mashed bananas
- 1 tsp. vanilla extract
- ¾ crolled oats
- 1/3 c cup light brown sugar
- 2 tbsp. butter, melted and cooled
- ½ tsp. cinnamon
- Preheat oven to 350 degrees. Prepare an 8 x 8 baking pan.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar on medium speed of an electric mixer for approximately 3 minutes. Add eggs one at a time until well combined. Add bananas and vanilla.
- Add the flour mixture, beating until well combined. Pour into prepared pan and set aside.
- For the topping, in a medium bowl combine the rolled oats, brown sugar, melted butter, and cinnamon together until crumbly. Generously sprinkle the cake with the topping mixture.
- Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 to 30 minutes.
- 1 large egg
- 1/4 cup white sugar
- 1 pinch salt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1 tablespoon vegetable oil
- 1/8 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
- 2 tablespoons toasted sliced almonds
- 1 1/2 tablespoons miniature semisweet chocolate chips
- 3 tablespoons milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon confectioners’ sugar
- 1/4 teaspoon unsweetened cocoa powder, or as needed
- Add all ingredients to list
- Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
- Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
- Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
- Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
- Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.
- Cook’s Note:
- To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.
- 7 oz. Medjool dates (about 13), pitted
- 3 cups cashew milk
- ⅔ cup raw cashews
- 3 Tbsp. cocoa powder
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 1/2 tsp. ground cinnamon
- ½ cup chia seeds
- 2 cups whole-milk or coconut yogurt
- ¼ cup pure maple syrup, plus more for serving
- Flaky sea salt
- Ground cinnamon (for serving)
- Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.
- Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.
Maple Yogurt and Assembly
- Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).
- To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.
- 1 1/2 cups of fresh or frozen berries (I have thoughts – see notes!)
- 2 tablespoons sugar (more or less depending on the tartness of your berries)
- 1/2 tablespoon cornstarch
- squeeze of lemon juice
- 4 tablespoons butter, melted
- 1/2 cup oats
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon baking powder
- pinch of salt
- Prep: Preheat the oven to 350 degrees.
- Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
- Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).
- Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.
- Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.
Berries: frozen raspberries or mixed berries work great for a really jammy, juicy fruit layer. If you’re using frozen berries, you need to thaw them first. I usually just run them under warm water. Fresh raspberries and blueberries also work really well because they kind of burst and release their juices a bit while baking. Fresh strawberries also work, but I would recommend chopping and then slightly mashing them first for best results to make them a bit more jammy.
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup whole milk
- 3 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 cups raspberries (about 9 ounces)
- 1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- 2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- 3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Yields two 8 inch cakes
2 cups (230g) fresh cranberries or frozen (thawed)
6 tablespoons (98g) light brown sugar
2 cup (260g) all-purpose flour
2/3 cup (135g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/3 cups (243g) full fat sour cream
1/2 cup (113g) unsalted butter, melted
1 teaspoon almond extract
8 oz. almond paste
4 tablespoons sliced almonds
1/2 cup confectioners’ sugar
2-2 1/2 teaspoons milk
1/2 teaspoon almond extract
Preheat oven to 350°F. Spray two 8 inch round cake pans with flour-based baking spray, or grease and flour.
Place the cranberries in a medium bowl and add brown sugar; toss to coat and set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together until incorporated. In the bowl of an electric mixer, combine the egg, sour cream, melted butter, and almond extract. Beat until well blended. Add the flour mixture to the wet ingredients and mix together on low speed until just combined. Use a large spatula to scrape down the bowl and fold batter together to make sure no pockets of flour or wet ingredients remain.
Divide half of the batter between the two prepared pans. The batter will be thick and sticky, so coat a rubber spatula with cooking spray and use it to press the batter evenly into the pans (re-spray as needed). Top each pan of batter with 1/4 of the brown sugar-coated cranberries. Cut almond paste in half and crumble one half of the paste into each pan over the cranberries. Divide the remaining batter between the two pans. Spread evenly with a greased rubber spatula. Divide the remaining brown sugar-coated cranberries between the two pans; sprinkle with the sliced almonds.
Bake for 35-40 minutes, or until the cakes are golden brown on top and a toothpick tester inserted into the centers comes out with a few moist crumbs clinging to the skewer. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
For the icing, stir together the confectioners’ sugar, milk and almond extract in a medium bowl. Add additional milk if needed to thin. Drizzle the icing over the cooled cakes. Serve.
Refrigerate leftovers. Bring cake to room temperature or warm in the microwave or oven before serving.
- 2 tablespoon (30 grams) unsalted butter
- 2/3 cup (155 ml) heavy or whipping cream
- 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
- 1/4 cup (50 grams) packed dark-brown sugar
- 1/4 cup (20 grams) cocoa powder
- 1/4 teaspoon fine or table sea salt
- 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.