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Serves 4
Ingredients
- 2 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- small pinch fine sea salt
- 3 Tbsp cold unsalted butter
- 2 large, firm, ripe peaches, halved and pitted
- 1/4 cup roasted salted pistachios, shelled and coarsely chopped
- 1 pint top-notch vanilla ice cream
- 4 sticks cinnamon, optional
Makes about 1 quart
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 8 oz mascarpone cheese, at room temperature
- 4 tsp pure vanilla extract
- ¼ tsp kosher salt, preferably Diamond Crystal kosher salt
- 1/3 cup good strawberry jam
- ¼ cup finely chopped fresh strawberries, from about 2 large berries
- 1 tsp finely grated lemon zest
- 2 Tbsp unsweetened cocoa powder
- 2 cups heavy cream, very cold
TIPS:
- You can perk up the color of the strawberry flavor by dabbing just the tiniest speck of red gel-based food coloring into the base before folding in the whipped cream.
- Make your folding even easier by lightening-up each portion of ice cream base first. Simply add about 2 Tbsp of the whipped cream to each of the flavor bases, and stir it in until combined–no need to be gentle! Once the whipped cream is evenly stirred in, the mixture should be thinner and fluffier, which will make it so much easier to gently fold in the rest of the whipped cream.
STORAGE:
- Once frozen, cover the pan with plastic wrap or aluminum foil to help prevent ice crystals from forming. Be sure to really push the plastic wrap directly onto the surface of the ice cream; this helps prevent freezer burn and ice crystal formation. This is best eaten within a few days. But it will keep in the freezer for up to 2 months.
Makes one 9-inch round tart
Serves 8 to 12
Ingredients
For the crust and topping
- 375 g (3 cups) gluten-free 1:1 flour OR regular all-purpose flour
- 200 g (½ cup) granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 230g (1 cup; 2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 60ml (1/4 cup) whole milk
- 2 tsp pure vanilla extract
- 30 g (1/3 cup) slivered almonds, optional
- (TKg) (1/4 cup) coarse demerara or turbinado sugar
For the cranberry filling
- 4 cups fresh or frozen cranberries
- 1/2 cup firmly packed dark brown sugar
- Finely grated zest and chopped segments of 2 mandarins
- 2 Tbsp pure maple syrup
- 1 Tbsp tapioca or arrowroot powder
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp sea salt
Serves 12
Ingredients
- Nonstick spray for greasing the pan
- 3/4 cup (107 grams) all-purpose flour
- 3/4 tsp (2.3 grams) baking powder
- 1/2 tsp (1.5 grams) coarse salt
- 1/2 cup (128 grams) smooth peanut butter such as Skippy or Jif
- 4 Tbsp (1/2 stick) (57 grams) unsalted butter, softened
- 3/4 cup (159 grams) firmly packed light brown sugar
- 1 whole, plus 1 yolk large eggs
- 1/3 cup (83 milliliters) whole milk
- 1 tsp (5 milliliters) pure vanilla extract
- 1/3 cup (107 grams) strawberry jam
- 1 pound (454 grams) strawberries, the largest ones cut into halves or quarters
Storage Tip
- This cake stores well enough in the refrigerator, but you’re not going to have to worry about that for long.
Makes about 8 cups
Ingredients
- 5 sticks (2 ½ cups, 565 grams) unsalted butter, softened
- 1 cup (75 grams) unsweetened cocoa powder
- ½ tsp kosher salt
- 6 ounces best quality unsweetened chocolate, melted and cooled
- 2 lb (about 7 cups) sifted confectioners’ sugar
- 1 Tbsp pure vanilla extract
- 1 to 3 Tbsp buttermilk or whole milk, as needed
TIPS:
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Return to room temperature and beat well before using.