1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
1 1/2 tablespoons toasted sesame seeds
1 1/2 tablespoons turbinado sugar
In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.
1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 cups all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
Bake the cobbler for about 30 minutes, or until the topping is golden.
Preheat the oven to 425 degrees F.
Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!
Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.
Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.
Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.
In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
Pour lightly beaten eggs into shredded sweet potato and stir together.
Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
Mix until everything is incorporated and sweet potato is thoroughly coated.
Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6
1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they’re vegan)
1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
15 tbsp. unsalted butter, softened, plus more for greasing
3 3⁄4 cups all-purpose flour, plus more for pan
1 3⁄4 cups plus 3 tbsp. whole milk
1 3⁄4 cups sugar
1 tbsp. baking powder
2 tsp. vanilla extract
1 1⁄2 cups sweetened shredded coconut
1 cup packed dark brown sugar
Heat the oven to 350° and butter and flour a 3-inch deep, 9-inch springform pan. In a small saucepan, combine 1 3⁄4 cups of the milk with 6 tablespoons of the butter and heat over medium until the butter melts, and then remove from the heat and let cool.
In a large bowl, using a hand mixer, beat the sugar with the eggs until pale yellow and fluffy, about 8 minutes. Stir in the flour, baking powder, and vanilla until smooth and then fold in the milk. Scrape the batter into the prepared pan and place on a parchment paper-lined baking sheet. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes. Remove the cake from the oven and increase the oven temperature to 400°.
While the cake is baking, in a 2-quart saucepan, stir the remaining 9 tablespoons butter and 3 tablespoons milk with the coconut and brown sugar and heat over medium until the sugar dissolves and the topping is warm, 4 to 5 minutes.
Spread the topping evenly over the hot cake, return it to the oven, and bake until the topping is bubbling and the coconut begins to toast on top, about 10 minutes. Transfer the cake to a rack and let cool to room temperature. Remove the side of the springform pan, and transfer the cake to a stand or serving platter to serve.
6 tablespoons unsalted butter , at room temperature, plus more for the baking dish
1 1/2 pound (about 5 cups) mixed berries , such as chopped strawberries, blackberries, blueberries and/or raspberries
1/3 cup plus 1/4 cup dark brown sugar , divided
3/4 cup all-purpose flour , divided
1 cup old-fashioned or quick-cooking oats
Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.
In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.
To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
FILLING AND TOPPING
1 1/2 cups granulated sugar
1/4 cup water
2 cups cranberries (10 ounces)
2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Lightly sweetened whipped cream, for serving
MAKE THE TART SHELL In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
MEANWHILE, MAKE THE FILLING In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.