Eggnog Marshmallows

I absolutely love all the festive holiday treats that come out this time of year, and one in particular that's hard for me to resist is eggnog. I feel ok about indulging in a glass or two each year but anything more than that and the dairy guilt starts to set in...I really don't drink milk anymore these days, opting instead for almond or coconut milk (because I'm super health-conscious like that). 

I'm sure there's a non-dairy version of eggnog floating around somewhere, but I haven't come across any in the grocery stores yet. In the meantime these eggnog marshmallows are hitting the spot. Sure, they're basically just a fluffy, spongy mass of sugar, which is probably in some ways worse than consuming dairy...but sometimes you just gotta live. I love popping one or two into my morning coffee and watching it slowly melt into a thick, frothy layer. Try tucking a few into a holiday mug along with some hot cocoa mix for a wonderful homemade Christmas gift! I'm all about the thrifty DIY presents, so if you end up receiving this as a gift from me try to still act surprised, ok?

Ingredients

nonstick cooking spray

2 envelopes gelatin

3/4 cup cold water

2 cups sugar

2/3 cup light corn syrup

2 egg whites

1/4 tsp. salt

2 tbsp. rum

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

2/3 cup powdered sugar

3 tbsp. cornstarch

Instructions

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with wax paper that has also been coated with non-stick spray.

2. Sprinkle gelatin over 1/2 cup of cold water in a heatproof bowl and set aside.

3. Bring remaining 1/4 water, sugar and corn syrup to a boil. Cook until temperature reaches 260 degrees (temperature should be taken with a candy thermometer; this should take about 12-15 minutes). Remove from heat, add gelatin mixture and stir to combine.

4. Meanwhile beat the egg whites and salt in an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form, about 3-4 minutes. Add rum, nutmeg and gelatin mixture and continue beating for another 7 minutes or so until a thick consistency is reached. 

5. Pour marshmallow mixture into prepared pan, cover and let stand at room temperature for 1-2 hours

6. Cut marshmallows into 1-inch squares (coat knife and spatula with nonstick spray if marshmallows are sticking. Combine cinnamon, powdered sugar and cornstarch and coat marshmallows on all sides with the mixture.

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Greek Yogurt Cheesecake with Apple Streusel Topping

I am utterly and completely in a Fall state of mind- I know, technically I'm a few days early, but as soon as I picked up my Pumpkin Cupcake candles from Bath & Body Works I promptly bid adieu to Summer and started daydreaming about breaking out my chunky riding boots and cozy sweaters...now if only the sunny Santa Barbara weather would cooperate with my wardrobe preferences.

As we transition into this cooler season I find myself looking forward to infusing my dishes with all of the wonderful flavors of Fall. Warm, comforting and full of spices, Autumn recipes are among my all-time favorites to make.

So I'm officially kicking off the season with an irresistible recipe for an apple, caramel and streusel topped cheesecake! But this is not just any cheesecake, people. This one is no-bake (which I love- just set it and forget it!) and features a tangy, fluffy hint of greek yogurt. It's just the thing to lighten up this otherwise decadent dessert.

I came across this recipe in a winter issue of Bon Appetit last year and have made it many times for clients in its original incantation featuring pomegranate syrup. This time, however, I wanted to give it an autumnal makeover, and with the addition of caramelized apples, notes of cinnamon and nutmeg, crunchy baked streusel topping and an indulgent drizzle of caramel sauce, well...let's just say I may or may not be bundled up in a thick knit sweater, snacking on a slice of this cheesecake with a pumpkin candle burning as I type this! Enjoy!

adapted from Bon Appetit
Ingredients

for the crust:

Nonstick vegetable oil spray
1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/4 cup sugar

for the filling:

2 teaspoons powdered gelatin
1 1/2 lbs cream cheese, room temperature
1 1/2 cups plain whole-milk Greek yogurt
1/2 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp salt

for the apple streusel: 

2 Granny Smith apples, peeled, cored and diced
1 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
1 tbsp lemon juice
3 tbsp butter, divided
2 tbsp sugar
1 cup firmly packed brown sugar
1 cup flour
1/2 cup oats
1/2 cup homemade or store bought caramel sauce

Instructions
1. Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix crust ingredients in a medium bowl until mixture holds together when pinched. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
2. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
3. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
4. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended.
5. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
6. In a small bowl, stir together apples, 1/2 tsp cinnamon, nutmeg and lemon juice. Add 1 tablespoon butter to a skillet and melt over medium heat. Add apples and sugar and stir to coat. Sauté until apples begin to caramelize, about 6 minutes. Set aside to cool.
7. Preheat oven to 350 degrees. Mix brown sugar, flour, oats and remaining 2 tablespoons butter in a bowl with fingers until coarse lumps form. Transfer to a baking sheet and spread in an even layer. Bake until golden brown, about 10 minutes. Allow to cool, then crumble mixture.
8. To serve, gently remove cheesecake from springform pan and top with apples, streusel and caramel sauce.

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Brown Butter Tart with Fresh Fruit

This beauty was inspired by a dessert served at a local restaurant I used to work at called Opal Restaurant & Bar. I highly recommend it if you've never been; the service is impeccable and their menu is full of gems like this Brown Butter Tart with Fresh Fruit! It was by far my favorite item to splurge on after a long shift, so I knew I wanted to offer something similar on my own menu one day.

I recently delivered this tart to some regular clients to serve after an intimate dinner party and it was a massive hit! The soft, cookie-like tart has a wonderful nutty flavor due to the browned butter in the filling, and the shiny rainbow of glazed fruit on top makes for a show-stopping presentation. Although this dessert is absolutely divine on its own, try pairing it with a base of vanilla bean creme anglaise on the plate for an even bigger indulgence!

adapted from Opal Restaurant & Bar
Ingredients
for the crust:
7 tbsp unsalted butter, melted
1/3 cup sugar
1/4 tsp vanilla extract
1 cup plus 1 tablespoon flour
Pinch of salt

for the filling:
1/2 cup sugar
2 eggs
Pinch of salt
1/4 cup flour
1 tsp vanilla extract
1 stick unsalted butter, diced

for the glazed fruit topping:
assorted fresh fruit of your choice (I chose strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
1/2 cup sugar
1 cup water
2 tbsp. cornstarch
2 tbsp. corn syrup

Instructions 
1. Position rack in center of oven and preheat to 375 degrees. Using a rubber spatula mix melted butter, sugar and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips or a flat-bottomed cup, press dough evenly onto sides and bottom of pan. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
2. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often. Immediately pour browned butter into a glass measuring cup. Gradually whisk browned butter into the sugar-egg mixture and whisk until well blended.
3. Carefully pour browned butter mixture into cooled crust. Place tart on rimmed baking sheet and bake until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in the pan on a cooling rack, then remove tart from pan and place on a platter.
4. Neatly arrange fruit on top of tart. To make glaze, Bring sugar to a boil with 1/2 of the water. Dissolve cornstarch in 1/2 water or juice and add to the sugar mixture. Cook, stirring until mixture thickens and clears. Stir in corn syrup. Bring to a boil then remove from heat. Cool completely before brushing over fruit with a pastry brush.
5. Cut into wedges and serve.

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Strawberry-Rhubarb Swirl Ice Cream

The other day I was preparing a gluten free strawberry-rhubarb crumble for my clients, and I got to thinking about what else I could create with this magical duo besides the standard baked confections we are all used to seeing. Well, whenever I think of pies, crisps and crumbles my mind automatically wanders to it's perfect partner: ice cream! I don't know why it had never occurred to me to take the fruit filling and swirl it into an ice cream, but I sure am glad that the inspiration finally struck. This ice cream is a heavenly marriage of sweet, creamy custard mingled with bright, fresh fruit. A wonderful dessert to usher in the warmer days of Spring!

makes 1 quart 
Ingredients
1 1/2 cups strawberries, hulled and sliced
1 cup rhubarb, sliced
1 cup sugar, divided
5 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split
 1 tsp vanilla extract

  Instructions
1. Bring strawberries, rhubarb and 1/4 cup of sugar to a boil over medium heat in a small saucepan, stirring occasionally. Simmer for about 5 minutes or until fruit is cooked through. Remove from heat and set aside to cool.
2. Whisk egg yolks and remaining 3/4 cup of sugar in a bowl until mixture is thick and pale yellow.
3. Add milk, vanilla seeds and vanilla pod to a saucepan and bring to a low simmer (do not boil). When small bubbles appear around the edges of the pan remove from heat and discard vanilla pod (or reserve for another use!).
 4. Very slowly and gradually add the warm milk into the egg mixture, whisking constantly. Return combined egg mixture to the pan and heat custard over medium-low heat to 160 degrees (custard should coat the back of a wooden spoon). Remove from heat.
5. Add heavy cream and vanilla to the saucepan and stir to combine. Pour entire mixture through a fine mesh strainer into a clean bowl. Chill, covered, for at least 30 minutes or until mixture has cooled completely, then freeze in an ice cream maker.
6. To add the strawberry-rhubarb swirl, alternate layers of ice cream and cooled fruit mixture into the ice cream storage container. Store in freezer until ready to serve.

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Meyer Lemon-Honey Tart with Salted Shortbread Crust

I'm crazy for lemons in any form of dessert: lemon bars, lemon cheesecake, lemon ice cream..the list goes on. I think it's the contrast between tart acidity and cloying sweetness balancing each other out that gets me every time. So naturally I have baked many a lemon tart in my day, but I decided to give this version a try because the idea of paper-thin lemon slices nestled throughout the filling really appealed to me (no pun intended). They're really quite good, adding a pleasant textural element to an otherwise standard lemon curd filling. And the buttery, slightly salty shortbread crust takes this tart from ordinary to outrageous.

adapted from Bon Appetit
Ingredients
for the crust:

• Nonstick vegetable oil spray 
• 1 3/4 cups flour
• 2 tbsp cornstarch
• 1 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature, cut into 1inch pieces
• 2/3 cup powdered sugar
• 
  
• for the filling:

• 1 Meyer lemon
• 1 cup sugar
• 3 tbsp honey
• 1 tbsp lemon zest
• 3 eggs
• 2 egg yolks
• 1/4 cup flour
• 2 tsp cornstarch
• 1/4 tsp salt
• 2/3 cup Meyer lemon juice (approx 5 lemons)

• *Special equipment: 9 inch springform pan, mandolin

Instructions

1. Coat springform pan with nonstick spray. 

2. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). 

3. Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and up the sides of the  pan.

4. Using a mandoline, slice lemon into paper-thin rounds and remove seeds.  Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. 

5. Preheat oven to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

6. When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

7. Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

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Heart Shaped Sandwich Cookies

Happy Valentine's Day everyone! I wanted to feature an unapologetically sweet recipe to celebrate this day of love, and these heart shaped sugar cookies filled with vanilla buttercream fit the bill perfectly. When this month's Martha Stewart Magazine landed in my mailbox my eyes landed on these adorable confections staring back at me from the cover, and I instantly knew I would be setting aside a couple of hours to recreate them.

Now, Martha may be the cookie queen, but I did make a few of my own modifications: first, I substituted the red food coloring that the recipe called for, using natural all natural beet juice instead- I highly recommend finding natural food dye alternatives and beet juice works just as well, if not better, than artificial red dye. Secondly, the cream filling called for a combination of powdered sugar and granulated sugar, mixed with butter and a bit of vanilla extract and milk. I had a funny feeling about adding granulated sugar but went against my better judgment and followed the recipe. It turned out I was right and the buttercream had a gritty texture due to the granulated sugar not dissolving (I knew it, Martha!!!). So I wound up scrapping that and making a second batch omitting the granulated sugar, which resulted in the smooth creamy texture I was looking for. It just goes to show that a recipe is not the end all be all of a dish. Use your own judgement and instincts to tweak a recipe to your tastes.

I hope you'll love this recipe enough to give it a try and share with your loved ones!

adapted from Martha Stewart
makes about 18-24 sandwich cookies
Ingredients
For the cookies:
1 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp coarse salt
1/2 stick unsalted butter, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp beet juice
1/4 cup cocoa powder

For the cream filling:
1/2 stick unsalted butter, softened
1 1/2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 to 2 tablespoons whole milk, if needed

Instructions
1. Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated.
2. Divide dough into 2 pieces. To one piece add beet juice, mixing and kneading to combine, until an even pink shade is reached; return the other piece to mixer and add cocoa powder. Beat on medium speed until cocoa powder is combined with dough (you may need to knead a bit with your hands). Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
3. Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough on a lightly floured surface to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out even numbers of heart shaped cookies and place 1 inch apart on parchment-lined baking sheets. Freeze until very firm, about 15 minutes.
4. Bake for 8-10 minutes, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks.
5. Meanwhile, make the filling. Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugar, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable.
6. Spread filling onto bottom side of half the cooled cookies, and sandwich with remaining cookies, pressing gently.

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