1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla
1. Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook)
with cooking spray and line it with parchment paper. Spray the parchment paper.
2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
3. In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
4. Sprinkle the dry mix over the wet mix and stir until just combined.
5. Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes,
or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long).
6. Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days
Graham Cracker Crust:
2 cups graham cracker crumbs
2 tablespoons granulated sugar
⅔ cup melted unsalted butter
Cheesecake:
3 (8 ounce) packages cream cheese softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1. Preheat the oven to 350°F.
2. In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the
bottom and about ¾-inch up the sides of a 9-inch springform pan.
3. In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed.
Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
4. Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil.
Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
5. Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
6. Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool
completely in the fridge for at least 4 hours or overnight.
7. Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon sea salt
¾ cup unsalted butter, 1½ sticks, melted and cooled slightly
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup dark chocolate chips
1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and egg yolk
and whisk until well combined and no streaks of egg white remain. Whisk in the vanilla.
3. Add the dry ingredients to the wet ingredients and mix with a spatula. When the dry and wet ingredients are mostly combined,
add the chocolate chips and mix until a soft cookie dough forms and no dry flour remains.
4. Cover and refrigerate for at least 30 minutes and up to 2 days. Cookie dough chilled for just 30 minutes will yield flatter cookies
that spread more as they bake. Cookie dough chilled for 2 hours or more will yield thicker cookies that spread less.
5. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
6. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies.
Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still
pale. They will look underdone when you take them out of the oven, but they will set up as they cool.
7. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Shortbread Crust:
1 cup all-purpose flour, spooned and leveled
⅓ cup powdered sugar, sifted if lumpy, plus more for dusting
¼ teaspoon sea salt
½ cup unsalted butter, 1 stick, melted, plus more for the pan
½ teaspoon vanilla extract
Lemon Filling:
1 cup granulated sugar
1 tablespoon lemon zest, optional
¼ cup all-purpose flour, spooned and leveled
4 large eggs
½ cup fresh lemon juice
1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line it with parchment paper on all sides.
Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
2. Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and use a spatula
to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
3. Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock with a fork.
4. Meanwhile, make the lemon filling: Place the sugar in a large bowl. If using the lemon zest, add it to the bowl and
use your fingers to work it into the sugar to release its fragrant oils.
5. Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
6. Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
7. Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
8. Dust the chilled bars with powdered sugar, slice, and serve.
⅓ cup packed brown sugar
⅓ cup cane sugar
1 tablespoon Apple Pie Spice
¼ teaspoon sea salt
4 lbs apples, peeled & thinly sliced
1 tablespoon fresh lemon juice
3 tablespoons water
2 tablespoons cornstarch
½ teaspoon lemon zest
½ teaspoon vanilla extract
1 Easy Pie Crust, chilled 2 hours
1 large egg
Coarse sugar, optional
Vanilla ice cream, for serving
1. In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, & salt. Add apple slices & lemon juice. Set aside for 30 min.
2. In a small bowl, stir together 2 tablespoons of water & cornstarch until smooth.
3. Set pot with apples over medium-low heat. Cook, stirring, until the apples soften slightly, about 5 min. Raise heat to medium & pour cornstarch mixture over
the apples. Cook, stirring, until the apple juices bubble and thicken, about 30 sec. Remove from heat & stir in the lemon zest and vanilla. Allow filling to cool fully.
4. To assemble and bake the pie, arrange an oven rack in bottom third of oven. Place baking sheet on the rack and preheat to 425°F.
5. Make the bottom crust. Place 1 disk of chilled pie dough on a lightly floured surface. Dust the top with flour & roll it out into 11-12 inch circle. Transfer
it to the pie plate & press it firmly into the bottom & up the sides, allowing excess dough to hang over edges. Cover with plastic wrap and chill in the fridge.
6. Meanwhile, make the top crust. Roll out the remaining pie dough into an 11 to 12-inch circle.
7. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.
8. Remove bottom crust from the refrigerator and pour in the cooled filling, mounding it slightly in the center of the pie.
Gently roll the top crust over your rolling pin, then unroll it over the filled pie. Crimp edges of the pie crust to seal, trimming away any excess dough.
9. Brush the top crust (but not the crimped edges) with the egg wash and sprinkle with coarse sugar, if using.
Use a knife to cut several steam vents in the crust.
10. Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 45-55 minutes,
or until the crust is golden brown.
11. Allow to cool completely before slicing and serving, at least 3 hours. Serve with vanilla ice cream.
Custard:
4 egg yolks
½ cup granulated sugar
½ cup whole milk
8 ounces mascarpone 225 grams
1 teaspoon vanilla extract
1 cup heavy whipping cream
Tiramisu:
⅔ cup strong brewed coffee or espresso, room temperature
2 tablespoons Kahlua liquor or brandy
18 to 20 ladyfinger cookies
unsweetened cocoa powder chocolate shavings, for garnish, optional
1. In a medium saucepan, whisk egg yolks, sugar, and milk together until combined. Place over medium heat, and cook, whisking constantly, until thickened
(don't rush, this can take 10-15 minutes).
2. Remove from the heat and stir in mascarpone and vanilla and let custard cool to room temperature.
3. Whip cream with an electric mixer until stiff peaks form. Gently fold into the cooled custard.
4. In a small bowl, combine coffee and Kahlua.
5. Dip ladyfingers in coffee mixture, turning in the liquid 2 or 3 times. Place a single layer in the bottom of an 8x8" pan.
6. Cover with half of the mascarpone custard, then repeat layers one more time.
7. Cover and chill for at least 6 hours before serving. Dust with cocoa powder and top
with chocolate shavings before serving as desired.