Strawberry pie recipe

Ingredients

• 2 quarts fresh strawberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 3-ounce package strawberry flavored gelatin
• 1 shortbread pie crust, pre-baked

Instructions

1. Wash strawberries and pat dry with paper towels. Hull and slice in half. Set aside.
2. Whisk together sugar and cornstarch in a small saucepan over medium heat. Add boiling water, whisking until it has thickened. Remove from heat and whisk in vanilla extract, lemon juice and strawberry gelatin. Allow to cool completely to room temperature.
3. Place strawberries into pre-baked shortbread crust and arrange to the final result you would like for your strawberry pie. Pour the cooled filling over top of the strawberries, being sure to coat them completely. Refrigerate until the strawberry pie has completely set, about 1½ - 2 hours.

Cranberry thyme gin and tonic

Ingredients

• 3/4 cup fresh cranberries
• 1/4 cup white granulated sugar
• 1/2 cup water
• Splash of orange juice
• 1/4 teaspoon pure vanilla extract
• Fresh English Thyme leaves
• Gin of choice
• Tonic of choice

Directions

1. In a small saucepan, mix together the cranberries, sugar, water, splash of orange juice and vanilla extract. 
2. Cook for 10 to 15 minutes, pressing the cranberries with the back of your spoon until they pop. 
3. Add the fresh thyme and smash with the back of your spoon--this will release its aromatics.
4. To assemble the cocktail, add about 1 fluid ounces of syrup to each glass. 
5. Top with a few cubes of ice, 2 fluid ounces of gin and then top with tonic. Mix and garnish with fresh sprigs of thyme.

Thick and fudgy chocolate peanut butter smoothie

Ingredients

• 2 large or 3 medium ripe bananas, peeled and frozen into chunks
• 3/4 cup Silk Unsweetened Vanilla Almond Milk, or as necessary for consistency
• heaping 1/3 cup creamy peanut butter
• 1/4 cup unsweetened natural cocoa powder
• 1 teaspoon vanilla extract
• sweetener, to taste

Instructions

1. To the canister of a blender, add the bananas, 3/4 cup milk, cocoa, peanut butter, vanilla, and sweetener to taste.
2. Blend on high power until smooth. Add additional milk only as necessary or until desired smoothie consistency is reached.
3. Serve immediately. If desired, extra portion will keep airtight in the freezer for up to 1 month. Allow to come up to room temp for about 30 minutes before serving.

Bailey's chocolate mousse

Ingredients

• 2 tsp. unflavored gelatin
• 2 Tbsp. cold water
• ¼ c. boiling water
• ½ c. sugar
• 2 Tbsp. cocoa powder
• 1½ c. heavy cream, very cold
• ½ c. Bailey's, very cold
• 1 tsp. vanilla

Instructions

1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
3. Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
6. Spoon into serving dishes and place in refrigerator to chill.
7. Chill 1 hour or until ready to serve.

Pumpkin pecan cobbler

Ingredients

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. 
5. Pour hot water over the entire thing and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Melt-in-your-mouth-pumpkin cookies

INGREDIENTS

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar
• ground cinnamon sprinkled on top

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. 
2. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. 
3. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. 
4. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
5. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frosting

1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. 
2. Stir in milk and 1 teaspoon of vanilla. 
3. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Browned Butter Pecan Sandies

Ingredients

• 1 cup unsalted butter, cut into small pieces
• 1 cup chopped pecans
• 3/4 cup powdered sugar
• 1/4 cup packed brown sugar
• 4 tablespoons half-and-half or light cream
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour
• Coarse sugar
• 36 pecan halves
• maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium saucepan, stir the butter over medium heat until melted, stirring constantly. Continue to cook the butter over medium heat, simmering, stirring often. The butter will soon start to bubble and foam. As the butter foams, keep stirring and reduce heat if needed. Keep a close look at the butter and as soon as it starts to turn brown, add chopped pecans. The mixture will foam even more. Continue cooking the butter with chopped pecans, constantly stirring, for not more than 1 minute, on low heat. Make sure to watch closely not to burn chopped pecans. Remove from heat and immediately pour this butter-pecan mixture into a separate, cool heatproof bowl. DO NOT LEAVE the butter with chopped pecans in the same pan you cooked them, otherwise butter and pecans will burn! Cool the butter-pecan mixture in a separate heat-proof bowl for about 20-30 minutes, or even longer, depending on your kitchen temperature. The butter-pecan mixture should thicken and solidify.
3. Add powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture and stir until sugars are smoothly incorporated.
4. Mix in the flour until dough forms. If mixture is too crumbly and doesn't hold together, add small amounts of additional half-and-half, and continue to work the mixture. The dough should look like on my photo above.
5. Divide dough into 4 equal portions. Divide each 1/4th of the dough into 9 equal balls. Roll each ball in coarse sugar. Place balls about 2 1/2 inches apart on parchment-lined baking sheets; press a pecan half firmly into each ball. If edges of the cookies crack, just push back together.
6. Bake one baking sheet at a time for 13 minutes until cookies start to brown.
7. Transfer baking sheet to a wire rack. Let cool 10 minutes for cookies to firm up. Using a wide spatula, transfer cookies to wire rack.

Optional

• Brush pecans on top with maple syrup. Do it only to a few cookies, try them, and brush more cookies, if desired.

Pudding Jello Fruit Fluff

Ingredients

• 16 oz fat-free whipped topping, thawed
• 1 ounce fat-free sugar-free instant vanilla pudding mix
• 1/3 ounce sugar-free raspberry gelatin mix
• 20 ounce no sugar added pineapple
• 16 ounce no sugar added fruit cocktail
• 16 ounce no sugar added mandarin orange

Directions

1. Drain pineapple, fruit cocktail, and mandarin oranges.
2. Mix gelatin and pudding mixes into thawed whipped topping.
3. Gently fold drained fruit into whipped topping mixture.
4. Chill until ready to serve.

Pumpkin Cream Cheese Swirl Bars

Ingredients

• 230g unsalted butter, softened to room temperature
• 200g packed light or dark brown sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 228g pumpkin puree
• 250g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 and 1/2 teaspoons pumpkin pie spice1
• 3/4 teaspoon salt

CREAM CHEESE SWIRL

• 224g brick-style cream cheese, softened to room temperature2
• 50g granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 32g pepitas tossed in a sprinkle of ground cinnamon

Directions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!
7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.

Sugar-Free Apple Pie Chia Seed Jam + Parfait

Ingredients

FOR THE JAM

• 3 large apples, peeled and diced
• 3/4 cup 100% pure apple juice
• 2 tablespoons chia seeds
• 3/4-1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of fine grain sea salt

FOR THE PARFAIT

• 1/2 cup gluten-free rolled oats
• 1 + 1/4 cups homemade or store-bought almond milk
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• sweetener, to taste
• Apple Pie Jam
• Chopped toasted walnuts

Directions

For the jam 

Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.

For the vegan overnight oats 

Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.

To make each parfait

Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.

Peach Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 10 1/2 Tbsp butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg
• 2 Tbsp sour cream
• 3/4 tsp vanilla extract

Filling and Coating

• peach jam or preserves
• 6 Tbsp milk, divided
• red and yellow food coloring
• 1/2 cup granulated sugar
• fresh mint leaves, for garnish
• you'll also need a clean paintbrush

Directions

1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet. Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
2. To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly. Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.

UNBELIEVABLE CHOCOLATE CHIP MUFFINS

INGREDIENTS

• 2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
• 1 cup (7½oz/ 213g) sugar
• 2 eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (8oz/ 227g) sour cream, at room temperature
• 1 cup (6 oz/ 170g) semi-sweet chocolate chips, preferably minis, plus extra for sprinkling over the top

INSTRUCTIONS

1. Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.
2. Line a 12 cup muffin pan with 12 cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.
5. Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.
6. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
7. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined. Do not overmix or you could end up with tough muffins.
8. Using a rubber spatula, fold in the mini chocolate chips.
9. Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips
10. Bake for 15 to 18 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. Do not overmix or the muffins will dry out.
11. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Snickers Caramel Apple Pie Bars

Ingredients

Shortbread Crust

• 1½ cups all purpose flour
• ¾ cup unsalted butter, melted
• ½ cup, granulated sugar
• 1½ teaspoons vanilla extract
• ¼ teaspoon salt
• salted caramel sauce
• 2 Full size Snickers Candy Bar, chopped into bite size pieces

Apple Filling

• 3 large apples, peeled, cored and thinly sliced
• 3 Tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Streusel

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅔ cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F. Line an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.
2. Make the crust: In a medium bowl, combine the melted butter, sugar, vanilla, and salt together. Stir in flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 8-12 minutes until lightly golden.
3. Meanwhile prepare the filling and streusel.
4. Make the apple filling: In a large bowl, place the sliced apples, flour, sugar, cinnamon, and nutmeg together and gently toss until the apples are evenly coated. Set aside.
5. Make the streusel: In a medium bowl, whisk the flour, brown sugar and cinnamon together. Stir in oats. Using a pastry cutter, two forks or clean hands, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
6. Remove the crust from the oven.
7. Layer the apple filling evenly on top of the warm crust, pressing them down to fit. Sprinkle the streusel topping evenly over the apples and bake for 30–35 minutes or until the streusel is golden brown.
8. Remove from the oven and allow to cool completely. To speed up chilling time, place in refrigerator for 2 hours or overnight.
9. Remove bars from pan using the overhang from the foil or parchment to lift.
10. Cut into bars. Drizzle each bar with salted caramel sauce and top with Snickers pieces. Serve warm or chilled.

Creme Brulee

Ingredients

• 4 cups heavy cream
• 1 1/4 cup granulated sugar, divided
• 1 pinch salt
• 8 large egg yolks
• 1 vanilla bean
• 1/2 tsp vanilla extract
• Hot water for water bath

Directions

1. Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
2. In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
3. Place ramekins into baking pans. Divide cream mixture among ramekins, filling each nearly full. Pour hot water into pan and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
4. Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.

Strawberries and Cream Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered

For the egg wash

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling

For glaze

• 2 tablespoons heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
3. Cut the butter into small cubes then work it into the mixture until lit resembles a coarse meal.
4. In a small bowl whisk together the egg and milk, then add to flour/butter mixture. Use a fork to stir everything together until just moistened.
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze

1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Homemade drumsticks

Ingredients

• 8 cones
• 2 pints vanilla or chocolate icecream
• 250 g semi sweet chocolate, chopped
• 25 g cocoa butter
• 1 cup chopped nuts

Directions

1. Melt chocolate and cocoa butter. Drizzle melted chocolate into the cones and swirl to coat. Place in the freezer until the chocolate has set.
2. Wrap your cones in wax paper, and cut tops to about 2″ above the edge of the cone. Fill cones with ice cream up to within 1/2″ of the wax paper. Return to freezer for a few minutes
3. Pour a small amount of melted chocolate on top of the cones. Quickly add chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.
4. Alternatively, pack ice cream into the cone. Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly. Turn cone upside down and dip top of cone in melted chocolate. Roll the chocolate covered ice cream into the chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.

BERRY CUSTARD CAKE

Ingredients

• 4 eggs, separated, at room temperature
• ½ cup + 2 tablespoons  sugar
• 1 tablespoon water
• 2 tsp vanilla extract
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• ¾ cup  flour
• 2 cups  milk, lukewarm
• 4 tablespoons powdered sugar
• 4 oz. blackberries

Directions

1. Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
2. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
3. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk and beat until well incorporated. Gently fold in beaten egg whites mixture.
4. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.

New York Cheesecake Cookies

Ingredients

• 1 1⁄4 cup graham crackers, finely crushed
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 8 tablespoons unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
4. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
5. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

Pumpkin Scones

Ingredients

Scone

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Directions

scones

1. Preheat oven to 425 degrees. 
2. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. 
3. Add butter and pulse mixture several times to cut butter into mixture. 
4. Pour mixture into a large mixing bowl and create a well in center.
5. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. 
6. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl by hand several times to bring mixture together. 
7. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges.
8. Transfer scones to a Silpat or parchment paper lined baking sheet. 
9. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. 
10. Transfer to a wire rack and cool 10 minutes before spreading with glaze.

Glaze

1. In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency. Spoon and spread mixture scones to evenly coat tops. Let glaze set at room temperature.

Pumpkin glaze

1. In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. 
2. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. 
3. Allow icing to set. Best served day prepared.

Blueberry Muffin Smoothie

Ingredients

• 1/2 cup milk
• 4 – 6oz vanilla Greek yogurt
• 1/2 cup frozen blueberries
• 1/2 frozen banana
• 1/4 cup raw, uncooked oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Directions

1. Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.