INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

1.Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

2.Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

3.In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

4.Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

photo and recipe courtesy of Pillsbury.com

Ingredients
Crust
1 cup crushed vanilla wafers (28 wafers)
1/2 cup finely chopped blanched almonds or macadamia nuts
1/4 cup butter or margarine, melted

Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3 tablespoons orange-flavored liqueur or orange juice
1 package (10 oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
2 drops red food color
Sweetened whipped cream, if desired
Chocolate hearts, if desired

Instructions
1. Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.

2. In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.

3. Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.

Recipe and photo courtesy of Pillsbury.com.

A short little recipe this week folks. Quick and sweet, two of my favourite things in a trustworthy dessert, guaranteed to satisfy that gnawing sugar craving or provide some much needed comfort after a long day.

What is this delightful concoction to which I so vaguely allude? Peach crisp – cheery cousin to the traditionally loved apple crisp, second to none with its rich brown sugary topping and succulent peachy stuffing. A breeze to make and a joy to eat, peach crisp is definitely something to try. Here’s how.

Courtesy of kag2u

The Things You’ll Need:

8 peaches (fresh is best, although canned does work)
1 tbsp lemon juice
1/4 cup melted butter
3/4 cup flour
1/3 cup brown sugar
1/2 cup rolled oats (avoid the instant kind, the trick to the crispy topping is allowing the oats to bake slowly)
1/2 teaspoon cinnamon

photo provided courtesy of elanaspantry.com

And to put it all together…

1. Peel the peaches, slice and place in the bottom of an oven-safe dish.

2. Sprinkle sliced peaches with lemon juice for added sweetness.

3. In a separate bowl, combine all remaining ingredients.

4. Mix and pat over fruit.  Bake at 350F for 30 to 45 minutes.

Remove from the oven, scoop, dollop with vanilla ice-cream and serve.  A luscious and superb peachy feast is yours for the eating! For some added fruity flavour, throw in a handful of rich raspberries or blueberries! Try it today!

Looking for a slice of something refreshing to serve this summer? Why not put a twist on the official Florida state pie – or rather a thick rich layer of meringue topping? Key lime meringue pie is a positively divine deviation from its popular sister recipe, Lemon Meringue, and just as kitchen friendly to make!

To begin with, you will require one ready made 9-inch pie crust (available at any quality grocery store and foolproof!) Often times these types of pie crusts are sold in pairs, so there’s twice as much pie to go around.  What’s not to love about that?

Courtesy of leeno

For the Key-Lime Curd:

4 key limes, finely grated
1/3 cup squeezed key lime juice
½ cup sugar
3 eggs
8 tablespoons butter (unsalted is best)
1 cup heavy cream
A pinch of salt

Courtesy of Bright Star

For the Meringue:

4 separated egg whites
¼ cup sugar (granulated)
1 tsp vanilla extract

The making of this pie is as easy as one, two, three!  Literally! There are three distinct phases when it comes to creating this tasteful tart; crust, filling, and meringue.

But don’t let that deter you!  With a little bit of planning pulsing through your kitchen beat, assembly is a breeze and this oh-so good dessert will be whisked up in a matter of moments.

How to Put it All Together:

1. Defrost the pie crust and poke holes all over it, then pre-bake (if required). Remove from oven and set aside to allow cooling.
2. Whisk together the key lime zest, juice, sugar, eggs and salt in a heatproof bowl. Place over top a pan of boiling water and stir non-stop for about 15 minutes until it thickens
3. Remove from heat and whisk butter into the mixture.
4. Strain curd using a sieve. Next cover the curd with plastic wrap and place in fridge to cool for about 30 minutes.
5. Whip cream into firm peaks and fold into the now chilled curd mixture.
6. Pour entire mixture into the cooled pie crust and preheat your oven to 375F.

Courtesy of linda boucher

…and to top it off…with meringue….
7.  Use an electric mixer to whisk egg whites together, gradually increasing speed and the measured sugar.

8.  Add vanilla extract and continue mixing until meringue is quite thick and stiff.

9.  Spread meringue over the curd, making sure to create swirls with a fork or handy spatula.

10. Bake for 10-12 minutes, rotating the pie in the over half way through the baking time (this ensures an even gold ‘toasting’ effect all over.)

Allow time to cool, then dig in! There is really only one word that can truly be used to describe the key lime meringue pie – sublime!

Sometimes the hustle and bustle of concocting delicious dessert dishes for hungry sugar-starved guests make us never want to turn on the oven again. But thanks to this handy little recipe presented on CanadianLiving.com,the pressure’s off…and so is the oven.

Lime Cheesecake Squares already sound delightful, but add the term ‘no-bake’ to their name and suddenly they are one of the greatest desserts ever to hit the mixing bowls. Whip up a batch of these in a matter of minutes and let the entertaining begin!

Courtesy of hirotomo

The Things You Need:

3 packages of plain cream cheese

2/3 cup sweetened condensed milk

1 ½ cups chocolate cookie crumbs

½ cup whipping cream

1/3 cup melted butter & 1 tbsp sugar

1 tbsp slivered lime and lemon rind & 2 tsp grated lime rind

¼ cup lime juice

Method:

1. Put lime and lemon slivers in a bowl of iced water and place in the refrigerator.
2. Line a 9 inch dish (preferably square) with parchment paper.
3. Combine butter and chocolate cookie crumbs in a bowl. Once thoroughly mixed, press into the pan. Refrigerate for about half an hour until firm.
4. In a fresh bowl, beat cream cheese until smooth. Add in ¼ cup of the cream, condensed milk, lime rind, juice
   

   Courtesy of star5112

   and sugar – beat until also smooth.

5. Bring back the chilled base and smooth the cream cheese mixture over top. Return to the refrigerator for about 4 hours, until all is set.
6. When set, cut into squares, or fashion into circles and place large dollops of whipped cream on-top of each. Drain the lemon and lime slivers, dry and arrange upon whipped cream; although of course, strawberries or any other kind of fruit can be used as a garnish.

Refreshingly light, yet devilishly decadent, no-bake lime cheesecake squares, circles, tiny cakes (whatever shape you wish!) are perfect for any occasion, and thanks to their easy to make recipe can be ready for any occasion at the drop of a hat!

This recipe is courtesy of aoitea.com

Makes 12

Cupcakes
1 ¼ cups all purpose flour (measure by “scoop and level” method)
2 teaspoons AOI Chef’s Choice Matcha Green Tea
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
¼ cup buttermilk
½ teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, at room temperature
¾ cup sugar
1 ½ teaspoons finely grated lime peel
2 large eggs

Meringue
4 large egg whites, room temperature
½ teaspoon vanilla extract
Large pinch of salt
1/3 cup sugar
1/3 cup powdered sugar

Directions:
Cupcakes: Preheat oven to 350˚ F. Line 12 standard (1/3 cup capacity) muffin cups with paper liners. Combine flour, Matcha, baking powder, and salt in medium bowl; whisk until blended. Combine milk, buttermilk, and vanilla in small bowl.

Using hand-held electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in lime peel. Add eggs, 1 at a time, and beat until blended after each. Clean off beaters.

Using rubber spatula, fold 1/3 of dry ingredients into butter mixture. Add half of milk mixture and stir to blend. Fold in half of remaining dry ingredients, then remaining milk mixture. Fold in remaining dry ingredients. Spoon batter into paper liners, dividing evenly.

Bake cupcakes until tester (long toothpick) inserted into center comes out clean, about 22 minutes. Cool cupcakes in pan 10 minutes. Transfer cupcakes to rack and allow to cool completely.

Meanwhile, increase oven temperature to 450˚ F. Using clean dry beaters and hand-held electric mixer, beat egg whites, vanilla, and salt in medium bowl until soft peaks form. Beat in sugar, then powdered sugar, 1 tablespoon at a time, beating until firm peaks form, about 5 minutes.

Working with 1 at a time, mound 1/3 cup meringue on cupcake. Using an offset spatula, seal meringue to top edge of paper liner, then swirl meringue decoratively into peaks. Place cupcakes on large rimmed baking sheet, spaced 2 to 3 inches apart.

Bake cupcakes until meringue is singed in spots, 3 to 4 minutes. Transfer cupcakes to rack and cool completely.

Serve on same day made. Refrigerate any leftovers.

This recipe is courtesy of Pastry Chef Rachel Going:

Before I get started with the recipe I’d like to say a word about butterscotch. When I close my eyes and think about the flavor of butterscotch, I taste the buttery, brown sugary, artificial vanilla sweetness of the bright mustard yellow, cellophane-wrapped hard candy that comes from the bulk candy section of the grocery store. To own the title of butterscotch, no other flavor will do. One might be surprised at how many recipes I tried to achieve this artificial flavor, using nothing artificial. But I think I got it. Except mine’s a little better.

Cinnamon Apple Butterscotch Sticky Buns

oven 375
makes 12 buns

1 recipe brioche dough (recipe follow)
1 recipe spiced cinnamon sugar (recipe follows)
1 recipe butterscotch sticky bun butter (recipe follows)
2 granny smith apples, chopped and caramelized in a little sugar
1/2 cup toasted chopped pecans
2 tbsp milk or cream

Prepare a 9×13 baking dish. I prefer glass for no particular reason. Smear the butterscotch butter evenly on the bottom of the pan, Sprinkle caramelized apples and pecans over the top of it. Set aside.

Roll dough on a well floured surface into a 14″ x 12″ rectangle. Brush the dough with the milk or cream and sprinkle evenly with the spiced sugar mix. Roll up from the long side, brushing off any excess flour as you go. Push in the ends so that the whole log is of even thickness. For ease of slicing throw it in the freezer for about 5 minutes. Slice into 12 even buns and lay cut side down in your prepared pan. Wrap loosely with plastic wrap and allow to rise in a warm place (75 to 85 degrees) until doubled in size. This should take about 1 1/2 to 2 hours.

Bake about 10 minutes before opening the oven. If, at this point you feel that they are getting too dark too quickly, you can cover them loosely with foil. Bake an additional 20 minutes. Allow the buns to cool about 5 minute in the pan before inverting them onto a serving plate or clean cutting board.

Brioche Dough (Note: This is a 2 day recipe, don’t try to rush it.)
from The Bread Bible by Rose Levy Beranbaum

Dough Starter: (Sponge)
2 Tbsp (1 oz) water, room temperature
1 Tbsp sugar
1/4 tsp instant yeast
1/2 cup (2.5 oz)unbleached all purpose flour
1 large egg

In a large bowl, combine all ingredients and whisk by hand for about 3 minutes, to incorporate air. The result should be the consistency of a thick, sticky batter. Scrape down the sides of the bowl, cover with plastic wrap, and set aside.

Measure out the ingredients for the flour mixture:

1 cup + 1 1/2 Tbsp (5.5 oz.) unbleached all purpose flour
2 Tbsp sugar
1 1/4 tsp instant yeast
1/2 tsp salt
2 large eggs, cold
1 stick (4 oz)unsalted butter, very soft

In a small bowl,whisk the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Sprinkle this over the top of the sponge, cover tightly with plastic wrap and let it sit for about 2 hours.

Scrape the dough into the bowl of a mixer, and add the cold eggs. Using the dough hook attachment, mix on low until the flour is moistened. Turn it up to medium and continue mixing for 2 minutes. Turn off the mixer, scrape down the sides of the bowl, and continue on medium speed for about 5 minutes or until the dough is smooth, shiny, and sticky. It will not pull away from the bowl completely. Add the butter one tablespoon at a time, waiting until each addition is completely incorporated before adding the next. The dough will be incredibly sticky, but don’t be tempted to add more flour. It will firm up when it’s chilled.

Scrape the dough into a lightly greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 1 1/2 to 2 hours. Chill the dough for about an hour, or until firm. When chilled, scrape the dough onto a VERY lightly floured surface and deflate into a rough rectangle using the palms of your floured hands. Brush off any excess flour with a pastry brush and give the dough a business letter fold. Rotate the dough 90 degrees so that the closed side is facing your left. Give it a second business letter fold and round the corners. Wrap loosely but securely in plastic wrap, then place in a large freezer bag and refrigerate for at least 6 hours or up to 2 days…

Spice Sugar Mix
1/2 cup brown sugar
4 tsp cinnamon
1 tsp cardamom
2 tsp orange zest
1/4 tsp nutmeg
pinch salt

Combine all ingredients.

Butterscotch Sticky Bun Butter
3 1/2 sticks (14 oz) salted butter
2 cups (1#) packed dark brown sugar
1 vanilla bean, scraped
1/4 cup bourbon
juice of 1 lemon
1/2 cup sour cream
1 tbsp vanilla extract
1/4 cup Lyle’s golden syrup or corn syrup

Using the paddle attachment, in the bowl of a stand mixer beat butter, vanilla bean and sugar until creamy. In another bowl combine all ingredients. With the mixer on medium speed. slowly add the wet ingredients to the butter mixture. Beat until creamy and slightly emulsified. This can be made ahead and stored in the refrigerator for up to 5 days.

This recipe is courtesy of BnBfinder.com and Captain Briggs House Bed & Breakfast in Freeport, Maine. 

Prep Time: 20 Minutes
Servings: 4-6

Ingredients:
1/2 C. Vegetable Oil
2 C. Plus 1/2 C. Sugar
2 Eggs
2 C. Buttermilk
2 Tsp. Baking Soda
4 C. All-Purpose Flour
2 Tbsp. Ground Cinnamon
1/2 Tsp. Salt

Directions:
- Preheat oven to 350. Spray two loaf pans with nonstick spray.
- Mix together oil 2 cups sugar, eggs, buttermilk baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter.
- Bake 1 hour, or until a knife inserted in center comes out clean.
- Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool.

Yields 2 loaves

photo courtesy of Taste of Home

Makes 24 Servings
Prep: 30 min. + rising Bake: 10 min.
 
Ingredients:
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
4 cups all-purpose flour

Filling:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Topping:
1/4 cup butter, melted
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
 
Directions:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal.
- Cut into 1-inch slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes.
- Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper.
- Bake at 400° for 10-12 minutes or until browned. Serve warm. Yield: 2 dozen.

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This recipe is courtesy of Taste of Home magazine, the #1 cooking magazine in the country.

Use this streusel on top of muffins or cakes to give a burst of cinnamon flavor and crunch. Chilling the streusel while you mix the cake batter makes the streusel easier to crumble before using.

Yield: 1 Loaf, 8 to 10 servings

Ingredients:
For the Cinnamon Streusel:
4 Tablespoons (2 ounces) unsalted butter
1/4 cup light brown sugar
1/2 cup all-purpose flour
pinch of salt
1/2 cup Love’n Bake™ Cinnamon “Schmear™ Filling

For the Batter:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 stick (3 ounces) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup sour cream or milk
1 cup canned pumpkin purée
1 cup finely diced tart apple
1/4 cup raisins or dried cranberries
Confectioner’s sugar for dusting

Directions:
1. To make the Streusel: Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Scrape the bowl and add the flour and salt. Mix only until the mixture just starts to come together, approximately 1 minute. Scrape the bowl then add in the Love’n Bake™ Cinnamon “Schmear”™. Blend on low speed only until the Schmear starts to blend into the butter and flour mixture. Set aside.

2. Preheat the oven to 375ºF. Grease an 8 x 4-inch loaf pan.

3. Sift together the flour, baking soda, baking powder, salt, ginger, nutmeg and cardamom. Set aside.

4. Beat the softened butter, brown and granulated sugars in the bowl of a mixer fitted with the paddle until light and creamy, approximately 3 minutes. Scrape the bowl then beat in the eggs one at a time. Scrape the bowl. Stir in the sour cream or milk and pumpkin purée.

5. Gradually add the flour mixture beating on low. Blend only until the flour is incorporated without overmixing. Stir in the fruits, scraping the bowl to evenly distribute them in the batter.

6. Spoon the batter into the loaf pan.

7. With floured fingertips, break up the streusel into irregular lumps. Scatter the pieces of streusel evenly over the top of the batter.

8. Bake the loaf until it is risen, evenly browned and baked through in the center, for approximately 60 to 70 minutes. Remove from the oven and cool completely on a wire rack before unmolding. Dust with confectioner’s sugar before serving.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)