Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Almond Sponge Roll

The lemon sponge roll was too sweet so I decided to use a custard filling instead. The old sponge recipe also had leftover whites, so I found a recipe that was the same number of whites+yolks. Unfortunately I ran out of vanilla, so I substituted almond extract. A bit too much. It was still edible for me but DBD thought it was too strong. XBD gobbled it up. DBD has requested it with vanilla custard next time.

• 
  4 eggs (split into yolks and whites)
  
• 1/2c + 1/4 c sugar (reduce next time)
• 3/4 c cake flour
• 3/4 t baking powder
• 1/2 t salt
• 1/4 t cream of tartar
• powdered sugar
• favorite filling: lemon curd, vanilla custard, etc

1. In a small bowl, combine flour, powder and salt.
2. In a separate bowl, whisk egg yolks for 1 minute on medium high.
3. Gradually add 1/2 c sugar until mixture is pale, about 2-3 min.
4. On low speed, add the flour mixture.
5. In a mixing bowl, beat the egg whites and cream of tartar on low medium until frothy.
6. Add 1/4 c sugar a bit at a time until the whites are medium stiff (not dry).
7. Fold ~1 cup of the whites into the batter. Fold in the rest.
8. Spread evenly in parchment lined and buttered edged 10x15 (or smaller) cookie sheet. 
9. Bake 375F for 10-15 min. (Lower heat with convection)
10. Let rest a few minutes. Sprinkle with powdered sugar. Place clean tea towel on top and flip onto towel. While cake is still warm, roll up the sponge sheet (with the towel inside the roll). Let rest 30 min or more to cool on counter.
11. Unroll and spread favorite filling and re-roll without any air bubbles but not too tight (no squishing the cake). Slice and serve. 

Coconut Sticky Rice with Mango

I've found one shop with quality mangoes that are ridiculously expensive. But I splurge once in a while because they're my favorite fruit. To stretch them, I make this dish. Otherwise I prefer to eat them plain and fresh.
Summer 2023: Doubled the pouring sauce to finish the leftover coconut milk. Fed 8 generously.

• 
  2 ripe mangoes
  
• 2 rice cups of sticky rice (aka glutinous rice)
• 1 c/8oz/250 ml thick coconut milk
• 1/3 c sugar (reduced from 1/2 c)
• 1/4 t salt
• 1/2 T sesame seeds (white or black)
• Sauce: 1/4 c thin coconut milk, 1 T sugar, pinch of salt

1. Do ahead: Soak the rice for 3 hours or overnight.
2. Cook the rice in a rice cooker, using ratio from package.
3. Mix the thick coconut milk, sugar and salt. 
4. When the rice is done, transfer it to a bowl and while it is hot add the coconut mixture. Combine thoroughly. Leave it to rest for 30-50 min so the rice can absorb the liquid.
5. Mix the sauce ingredients and set aside.
6. Peel the mangoes and slice thinly. Scoop rice into bowl/plate, top with mango and drizzle with sauce. Sprinkle with sesame seeds.

Single Layer Cake with Fruit

MM doesn't like too cake that much so made a single layer birthday cake. This is easy to do with fresh or frozen fruit. I used frozen peach slices. XBD said there should have been more fruit. There was only a small amount of leftovers that was finished the next day.

• 
  8 T (113 g) butter, room temp
  
• 3/4 c sugar
• 1 t baking powder
• 1/2 t salt
• 2 eggs, room temp
• 1 t vanilla
• optional: 1/4 t almond extract
• 1 c flour (or mix of almond meal)
• 1.5-2 c fresh or frozen berries/stone fruit (sliced)
• 2 T - 1/4 c sugar (depends on tartness of fruit)
• 1 t cinnamon
• whipped cream (slagroom/heavy cream 30-36% fat, sugar, vanilla)

1. Preheat oven to 350F. Grease 8-9" square pan or 9-10" round pan
2. Beat together the butter, sugar, powder, and salt until smooth.
3. Beat in eggs, one at a time, scraping the bowl each time.
4. Stir in extract(s).
5. Mix in flour to make a stiff smooth batter.
6. Spread the butter in the greased pan.
7. Add the fruit and bake.
1. If using fresh berries, sprinkle on top of batter and sprinkle with sugar and cinnamon. Bake for 35-40 min.
2. If using frozen fruit, bake the cake batter for 10 min (to set the bottom of the cake). Remove from the oven, sprinkle the fruit evenly, and top with sugar and cinnamon. Continue baking for 40-45 min.
8. Remove when light golden brown. Cool slightly. Serve with whipped cream.
   
   
   

Waffle Machine Treats

MM got a panini machine with extra inserts 2 weeks ago. I've been busy making UFE (unidentified flying eyeball), egg bubble waffles, waffle shells, fusion taiyaki...these are some of the names we've given to the various creations. I've been using the flat ball insert and the shell shaped one to make various waffle creations reminiscent of NYC egg waffles. The grill I have is a much larger ball, and flatter. The device does not flip. The cooking time is only 65-90 seconds, but it's time consuming to fill each crevice precisely. I've found using the shells is easier, and can easily be filled like a Japanese taiyaki. They take 3 minutes to cook.

Essentially any waffle/pancake recipe can be used. For the taiyaki like ones a thinner batter is better so the filling can be covered quickly. I don't use vanilla since it ends up tasting like a fortune cookie (see old mjwaffle recipes for experimentation).

Batter 1 - Regular

I made as listed and also substituted coconut milk and egg whites. Cut in half easily for smaller batch size. Makes about 80 balls or 8 shells.

• 
  200 g flour (all purpose or glutinous rice)
  
• 8 g baking powder
• 80 g sugar
• 2 eggs
• 140 ml milk
• 20 g melted butter
• optional: one chocolate chunk per ball

Batter 2 - Chocolate Delight

This is a thick batter but makes a deliciously rich dessert ball. Microwave the cocoa and butter until melted. Stir and add rest of ingredients one at a time. Makes 44 balls. (I also experimented with adding flour/milk/baking powder, but the original recipe is best).

• 45 g cocoa powder
• 80 g butter
• 40 g sugar
• 2 eggs
• 40 g flour (all purpose or glutinous rice)

Batter 3 - Egg White only

I had leftover whites from making empanada dough so wanted to try an explicit egg white recipe. This came out very soft. It made 6 shells (5 filled, 1 plain).

• 
  1 c flour (150 g)
  
• 25 g sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3/4 c milk + 1.5 T lemon juice, sit for 5 min (or buttermilk)
• 1/8 c butter (healthy slab)
• 2 egg whites

Filling Options

• chocolate chunk (kids love this in the ball, but I prefer them plain because they remind me of NYC days)
• banana slices + chocolate chunks (this was loved by all, in the shells)
• jam: cherry, raspberry, strawberry (XBD preferred cherry over raspberry)
• raisins
• red bean paste
• custard
• chocolate cream

Peach Cobbler

I had a pile of ripe peaches to use up so found this recipe to use. Increased the butter and cornstarch from the original and used a pie plate instead of 8x8 dish. Came out delicious!
8/13/21 Used 12 peaches and increased sugars to 1/3 c each, 3 T cornstarch, and did 1.5 the cobbler topping in a 9x13 dish. Delicious for a big party.
6/5/22 Continues to be a raging hit at parties. Made in a 9x13 dish again as above. Used mix of peaches and nectarines. Could use less sugar if fruit is ripe.
8/19/23 Bought 8 ripe peaches from the fruit shop to bring this to J's dinner with A+T.

• 
  8 ripe peaches
• 1/4 c sugar
  
• 1/4 c brown sugar
• 2 T cornstarch
• 1/4 t cinnamon
• 1/8 t nutmeg
• 1 t lemon juice
• 1 c flour
• 1/4 c sugar
• 1/4 c brown sugar
• 1 t baking powder
• 1/2 t salt
• 7 T butter, chilled
• 1/4 c boiling water
• topping: 3 T sugar, 1 t cinnamon

1. Preheat oven to 425F/220C.
2. Boil a small pot of water. Fill a bowl with ice water.
3. Dip peaches in boiling water for 1 minute. Immediately place in ice water. Do this in batches, as size of pan allows.
4. Peel peaches (the skin should slide right off because of previous steps). Slice into large bowl.
5. Add 1/4 c sugar, 1/4 c brown sugar, cornstarch, cinnamon, nutmeg, lemon juice. Mix well. Pour into pie plate or 8x8 dish. Bake for 10 min.
6. While baking, combine flour, sugars, baking powder and salt in a large bowl. Cut chilled butter into mixture. Mix with pastry blender or fingers until coarse. Stir in boiling water just until combined.
7. Drop spoonfuls of the dough onto the hot peaches.
8. Sprinkle with topping ingredients.
9. Bake until golden, about 30 min.

Peach Pie Filling ***

March 2023 Made this pie filling for mini pies, but it was too sweet and not enough cinnamon. Would recommend using the above ratios instead. 1 peach per 5" mini pie pan.

• 1 large can peach halves (4 peaches), 1/4" slices (or 4 fresh ripe)
• scant 1/2 t vanilla
• 1 1/4 T lemon juice
• 2.5 T cornstarch
• 1/3 c sugar
• 1/3 c brown sugar
• 1/8 t cinnamon
• 1/2 c water

1. In a medium saucepan, combine everything but the peaches. Whisk until smooth.
2. Bring to boil over medium heat, stirring frequently. Let thicken for 2-3 min.
3. Add the peaches and cook for 3 minutes (canned) - 7 minutes (fresh) to soften slightly.
4. Let cool and then use as pie filling.

Chocolate Pear Galette des Rois

Someone in the neighborhood was selling homemade galette des rois, which I'd never heard of. They looked so beautiful I wanted to try it myself. Plus there was the fun aspect of finding out who would be king for a day. I misread the instructions and missed 1/3 of the nuts in the mixture and the filling oozed out of the crust and came out boiling in butter. However, despite the ugly appearance it tasted delicious and I would make it again with adjustments (following the right ratio as well as changing the baking temperature). It was very fun to see who would be king of the day - it came down to the 11th slice out of 11 to find out! XBD and DBD each made a crown for the winner, who proudly wore it on the 3rd and 4th days.

I used 2 different recipes - 1 for the puff pastry and 1 for the filling. They each had different baking temperatures - next time I would follow the higher temperature as advised by the pastry recipe. The higher temperature is supposed to help the butter steam and make it puff up. The lower temperature just melts the butter slowly and doesn't puff up.

Puff Pastry

• 2 c flour
• 1 t salt
• 1.25 c butter (2.5 sticks) - cold
• 1/2 c - 3/4 c cold water

Filling

• 2 pears, peeled
• tiny amount of coconut oil
• 60 g of dark chocolate (70%+)
• 150 g of almond flour or cashew meal
• 150g butter (or replace up to 100 g applesauce)
• 2 eggs + 1 egg for topping

1. Prepare the pastry: 
1. In a large bowl, combine the flour and salt.
2. Slice in the butter in 1/4" chunks, coating with flour.
3. Stir in the water minimally until a thick dough forms. Do not overmix - just until the flour comes together. The butter should still be in chunks.
4. Shape into a ball and flatten. Wrap in plastic wrap and chill for at least 1 hour in the fridge (or 30 min in the freezer).
2. Form layers in the pastry:
   
1. Place dough on floured surface. Roll into rectangle shape.
2. Fold in thirds. Turn 90 degrees, roll and fold in thirds again.
3. 
   Repeat 4 times.
4. Wrap the dough in plastic wrap and chill overnight (or at minimum 2 hours)
3. Make the filling:
1. Slice each pear into 8-12 pieces.
2. Heat the coconut oil in a pan and saute the pear for several minutes.
3. Add a small amount of sugar to caramelise them, cooking additional minutes.
4. Set aside.
5. In a large bowl, combine the sugar and butter (and optional applesauce).
6. Add the almond/cashew meal and 2 eggs, mixing until combined.
4. Assemble the galette:
1. Divide the pastry into 2 pieces (slightly uneven is ok). Put one back in the fridge.
2. Roll one piece into a circle. Place on parchment paper on baking sheet.
3. Spread the filling in the middle, leaving 1.5 inches clear around the edge.
   
4. Place a whole almond near the filling edge.
5. Place pears on top.
6. Sprinkle with the chocolate chunks. Place in fridge.
7. Take out the other half of the pastry and roll into a circle.
8. take out the bottom and water the edge lightly to help the pastry stick. Place the second half on top and seal the edges, to close it up firmly. Press down on the edges with a fork to ensure it's fully closed.
9. Beat the last egg and brush on top. Use a sharp knife to score a decorative pattern in the pastry. Place in fridge.
5. Bake the galette:
1. Original recipe calls for baking 20-30 min at 350F. However, I would instead try:
2. Preheat oven to 400F. 
3. Take the prepared tray straight from the fridge and into the preheated oven. Bake for 10 min at 400 and then reduce heat to 375 until done.
4. Cool on wire rack. 
5. Serve immediately and save leftovers on the counter for a day, or in the fridge for a couple days. Whoever gets the almond is king for a day!

Vanilla Cake

A simple layer cake with whipped cream and fruit. This cake was too sweet for my taste - would reduce sugar by another 1/4 cup from what I tried (which was already reduced 1/4 c from the original). Otherwise easy to put together with basic ingredients.
6/12/23 Made this using the reduced sugar (1 c) and the sweetness was just right. 2 c of whipping cream is too much, but that's the size of a standard container. Jumbo does sell a smaller container that I should try next time. Used lactojoy pill to enjoy the whipped cream symptom free. Used patent tarwebloem.

• 1 c butter, softened
• 4 eggs, room temperature
• 1/2 c milk, room temperature
• 2 t vanilla
• 1.75 c flour
• 1/4 c cornstarch
• 2 t baking powder
• 1 c sugar (tried 1.25...too much)
• 3/4 t salt
• Cream Topping: 2 c whipping cream, 2 T sugar, 1 t vanilla
• fruit (strawberries, peaches, cherries, etc)

1. Line bottom of 2 cake pans (8" or 9") with parchment paper and butter sides. Preheat oven to 375.
2. Mix the flour, cornstarch, baking powder, sugar and salt in a large bowl.
3. Beat the eggs, milk and vanilla in a small bowl.
4. Add the butter 1/3 at a time to the dry ingredients, beating after each addition until incorporated and at high speed for 10 seconds. It should look like wet sand.
5. Add half the wet mixture, beating until incorporated. Add the remaining half and beat on medium speed until almost smooth.
6. Divide between 2 cake pans, and smooth the surface. 
7. Bake at 350 for 25-35 min until toothpick inserted in center comes out clean.
8. Cool on rack for 15 minutes before flipping.
9. Cream Topping: Beat cream, sugar and vanilla until firm peaks form. Do not overbeat.
10. Decorate: Place one cake layer on plate. Spread with thin layer of cream. Top with sliced fruit. Spread 1/3 of the cream on top. Layer second cake on top. Spread with remaining cream and top with more fruit.

Steamed Sponge Cake

This is easy to put together and cooks in a rice cooker steam tray. Note: next time try 2 egg ratio.

• 3 eggs
  
• scant 1/2 c sugar
• pinch salt
• 3/5 c cake flour
• optional: 1/4 t baking powder
• 1/2 t vanilla

1. Beat the eggs and sugar for 5 minutes. The volume should increase quite a bit as air is incorporated.
2. Mix salt, cake flour and baking powder in small bowl. Slowly add to the egg mixture.
3. Beat in the vanilla.
4. Line bottom of rice cooker steam tray with parchment paper (to prevent batter seeping through holes and easy separation). Pour in batter.
5. Add 1/2"-1" of water to rice cooker and place steam tray on top. Cover and turn on. Steam for about 25 minutes, until done.
6. Carefully remove lid so as not to drip water on the cake.
7. Use knife to separate cake from sides and flip over onto plate.
8. Serve with fresh strawberries.

Apple Pastry

The nice thing about this dessert is that there's sections for those that really like crust and for those that care more about the apples. This is a sweet empanada dough with apple filling. Each BD put together a fish - kid friendly.

• 3 c flour
• 1/4 c sugar
• pinch of salt
• 1 cup butter (2 sticks)
• 2 eggs, beaten
• 5-6 T cold water
• 7-8 apples, peeled - divided
• 1/4 c brown sugar
• 1/2 t cinnamon
• cornstarch/flour/thickener
• optional: raisins, almonds
• sugar, cinnamon
• wash: 1 egg

1. Make the dough.
1. Combine flour, sugar and salt. Cut butter in large pieces.
2. Mix in eggs and water until crumbly.
3. Shape into 2 balls. Flatten and refrigerate for at least 30 min.
2. Prepare the filling.

1. Dice 2 apples and combine with brown sugar and cinnamon in small pan. 
2. Saute on low heat until softened and liquid has come out. 
3. Mix in cornstarch to thicken the liquid.
4.  Remove from heat and let cool.
3. Roll out dough very thin. Cut into desired shape (of fish). Place on parchment paper on baking tray.
4. Cover head tail and fins with 1/2 of the apple filling. Spread the filling on body as well.
5. Cover the body of the fish with apple slices, to look like fish scales.
6. Roll out leftover pieces of dough again and cut out shape for head, tail and fins coverage. Use any remaining dough to make railing for sides so juice won't drip off the fish. Optional: Make eyeball out of small ball of dough.
7. Repeat with other dough and remaining apples.
8. Refrigerate for at least 30 minutes.
9. Sprinkle apple slices with sugar and cinnamon.
10. Brush egg wash on pastry.
11. Bake for 30-35 min at 375 F until nicely browned.
12. Let cool before eating.

Apple Blintzes/Dessert Crepes

Being still on an apple kick with no yeast in the house I made apple blintzes today - or crepes wrapped around apple filling. One was filled with mini chocolate chips and banana slices. Other filling options are chocolate mousse, jam, butter and cinnamon sugar, or savory (in which case leave the sugar out of the batter) - cheese, ham, spinach, mushrooms.
June 2023 Nutella banana crepes - delicious! Used a palm-free oil chocolate-hazelnut spread (not actual Nutella brand). Made 2 batches (1 shared).

• 2 eggs
• 1/2 c milk
• 1/2 c water
• 1/4 t salt
• Chinese spoonful of sugar (or up to 1/4 c)
• 1 c flour
• 2 T butter, melted
• butter for cooking
• filling of choice

1. If required, prepare filling of choice. For apple filling:
1. Dice 2 apples.
2.  Saute for 10 min on low heat with heaping spoonful of sugar and 1/2 t cinnamon. 
3. If too much liquid, add cornstarch slurry to thicken.
2. In a medium bowl, beat the eggs. 
3. Stir in the milk, water, salt and sugar.
4. Slowly sift in flour and stir to combine.
5. Quickly stir in melted butter.
6. Drop ~1/4 c into greased pan over medium-low heat. Immediately tilt the pan so the batter spreads evenly into circle, covering the bottom. (If batter is not thin enough to spread easily, add a bit of milk to the batter for the next one.)
7. Cook for up to 2 min until golden. Then flip and cook about 30 seconds more until done. 
8. Fill with deliciousness - roll, folding in ends as you go.

Variations

Egg White Crepes - if you have leftover egg whites to use up

Pancakey Crepes - thicker than crepes

Lemon Sponge Roll

I miss lemon filled jelly rolls, which I grew up buying in Chinatown. However, nowadays I can only find the cream filled ones, not the clear lemon ones. This was fun to make however came out way too sweet. I added all the sugar to the yolks when I realized it was supposed to be split. The cake still came out fine. I didn't roll it tight enough so it was a bit floppy.

• 3 egg whites
  
• 1/4 t cream of tartar
• 3/4 c sugar (split)
• 6 egg yolks
• 1 t vanilla
• 1/2 c flour
• 1/4 t salt

Syrup

• 1/4 c sugar
• 1/4 c water

Dusting

• 2 T + 1 t icing sugar

Lemon Curd

• 4 egg yolks
• 1/2 c sugar
• 1 T lemon rind
• 1/3 c lemon juice
• 1/3 c cold butter, cubed

1. Beat the egg whites and cream of tartar until soft peaks form.
2. Beat in 1 T of sugar at a time for a total of 1/4 c sugar until stiff peaks form. [However, if you skip this step and dump it in the yolks, it still turns out ok]
3. Combine the remaining 1/2 c sugar with yolks and beat until it falls in ribbons (~3 min).
4. Beat in the vanilla.
5. Combine the flour and salt.
6. Fold in the egg whites and flour in alternating pattern of 3 whites, 2 dry.
7. Spread on parchment lined 10x15 sheet. Smooth the top.
8. Bake at 375 for 12-15 min until the top springs back when lightly touched.
9. On a clean tea towel, dust the icing sugar (to prevent cake from sticking).
10. Invert cake onto towel and peel off paper.
11. Trim the long edges.
12. Starting with the short edge and allowing the towel to overlap, roll the cake up. Cool on rack seam side down. [At this point you can put in airtight container and keep for one day at room temperature.]
13. Bring the syrup ingredients to a boil and then let cool.
14. Brush the cake with syrup.
15. Spread with lemon curd [which can be made up to 1 day ahead]
1. Whisk the yolks, sugar, rind and juice in heat proof bowl.
2. Set over saucepan of simmering water.
3. Cook, stirring until thickened enough to coat back of wooden spoon. About 8-10 min.
4. Remove from heat. Stir in butter, 1 piece at a time until smooth.
5. Optional: strain
6. Cover with plastic wrap and refrigerate until thickened (~2 hours).
16. Roll up firmly (without squishing)

Chocolate Cake

This is a super moist chocolate cake that is easy to throw together. Made for DBD's bday.
2/28/19 Made for VT trip in 9x13 pan.
12/8/23 Made for dinner party with whipped chocolate ganache (not as sweet as frosting).

• 2 c flour
• 1.5 c sugar
• 3/4 c cocoa
• 2 t baking powder
• 1.5 t baking soda
• 1 t salt
• 2 eggs
• 1 c coconut milk (or lactose-free milk)
• 1/2 c canola or coconut oil (melted)
• 2 t vanilla
• 1 c hot water

1. Mix dry ingredients in large bowl.
2. Add eggs-vanilla.
3. Pour in hot water. Mixture will be thin.
4. Bake in 2 greased 9" pans at 350F for 30-35 min.
5. Cool for 10 min. Remove from pans.
6. Prepare chocolate buttercream frosting OR sprinkle with confectioner's sugar and decorate with raspberries.

Chocolate Ganache

12/8/23 Only had 1 bar of Baker's semi-sweet chocolate so did half the recipe, which was just enough to barely put a layer between the 2 cakes and a topping.

• 1 c whipping cream
• 8 oz/2 bars semi-sweet chocolate

1. Finely chop the chocolate, to increase surface area for quick melting. Place in small bowl.
2. Heat cream in small saucepan until lightly bubbly but not boiling.
3. Pour over chocolate and let sit for 2 min.
4. Stir until chocolate is dissolved and thoroughly mixed, looking silky smooth.
5. Use...
1. immediately as drizzly dark topping
2. cooled (3-4 hours at room temp or 1 hour in fridge [stirring regularly]) as pipeable, spreadable topping
3. cooled and then whipped 2-3 min as pipeable, spreadable topping (with more volume)

Very Cherry Pie

Tried making a cherry pie for the first time after having found nice tasting frozen, pitted, dark cherries at the local grocery. They've been a pleasant change to oatmeal in the morning. Normally cherry pie is too sweet or too gloppy but I found a combo of recipes that I wanted to try. This comes out not too sweet at all, and the crust is fun to eat in star form. I probably over mixed it but given the hint of coconut and the thick shapes it was a bit like shortbread. Yes those are little stars around big stars around a sweater vest!

Crust

• 2 c flour
• 1/2 c coconut flour (or substitute almond flour)
• 1 c butter (2 sticks)
• 1 t salt
• 1 t sugar
• 6-10 T water, ice cold

Filling

• 32 oz pitted frozen dark/sweet cherries
• 8 oz mixed frozen berries (I used strawberries and raspberries)
• 3 T sugar
• 3 T lemon juice
• 4 T tapioca flour (can sub cornstarch)
• ~1 t butter

1. Cut the butter into 1/2" cubes and freeze for 15-30 min.
2. In a food processor, mix the flours, salt and sugar.
3. Pulse the butter in just until lumpy.
4. Add a 1/4 c water and pulse. Add in remaining water through spout until finely coarse. 
5. Turn out into bowl and divide into 2 uneven pieces. Place each piece in saran wrap and flatten to disc. Refrigerate at least 30 min.
6. For filling, thaw berries in large bowl.
7. Add the sugar, juice and tapioca flour. Stir well. Let sit 15 minutes.
8. Roll larger dough piece into pie plate. Smooth out edges.
9. Fill with cherry mixture. Dot with butter.
10. Roll the smaller dough piece and cut out shapes, placing on top of filling.
11. Cover edges with foil. Place tray with parchment paper on lower rack.
12. Bake at 325 for 40 minutes on middle rack. Remove foil and continue to bake until bubbly and crust is nicely browned. NOTE: This took well over 40 minutes for me at 350. It could be my oven runs low. I was out of patience waiting for it. A toothpick test showed some of the cherries were done and others were al dante. I was not too particular about having a perfect pie so a pie with bite is ok with me.

Berry Pie

Made a pie on pi day finally. Easy and delicious. Only had a handful of blueberries so subbed more frozen strawberries and raspberries. Not too sweet.

• 2 c flour
• 1/2 t salt
• 2/3 c butter
• 6-8 T water

Filling

• 2 c raspberries
• 1 c sliced strawberries
• 1.5 c blueberries
• 1/2 c sugar
• 1/4 cornstarch
• cinnamon

1. If using frozen berries, measure berries and let sit in large bowl.
2. Combine flour and salt in food processor. Briefly blend in butter. Add cold water and blitz until powdery but not lumpy. Smoosh with hands, separate in half, wrap pieces in saran wrap and chill for at least 30 min.
3. Combine sugar and cornstarch. Set aside ~1 T. Sprinkle remaining over [drained] berries. Sprinkle in cinnamon. Mix to combine. Let sit 15 minutes.
4. Roll one dough piece to fit pie pan. Return to fridge.
5. Preheat oven to 375F. Place lined baking tray on lower shelf to catch drippings.
6. To finish, sprinkle 1 T sugar mixture on bottom pie crust. Pour in berries and spread evenly. Roll out second dough piece. Layer on top and seal edges.
7. Cut out vents. Cover edges with foil. Bake for 25 min [or 40 min if using frozen fruit].
8. Remove foil and bake an additional 30-40 min until filling is bubbling and crust is golden.

Variations

Use blackberries.
Lemon juice.
Cut out shapes from top crust or do lattice.

Strawberry Cream Cheese Cobbler

The annual strawberry festival got MM and he came home with 14 pounds of strawberries! They need to be used up quickly, so made strawberry muffins (with 1.5 cups) and then this (using 3 cups). Put the cream cheese on 3/4 of it only so that Mom could have some cheese-free servings.

5/1/22 Made this for bbq and it went down well. DBD's favorite dessert of many.

• 1/4 c butter
  
• 1 c flour
• 1/2 c sugar
• 2 t powder
• 1/2 t salt
• 1 c milk
• 1 t vanilla
• 3 c strawberries, halved
• 1/2 package cream cheese (4 oz)

1. Preheat oven to 400F. 
2. Place butter in 9x13 pan and place in oven (OR melt butter and pour in pan).
3. Mix flour through vanilla in a small bowl.
4. Pour into 9x13 pan over the butter.
5. Arrange strawberries in dish.
6. Cut cream cheese into small pieces over strawberries.
7. Bake for 30-40 minutes until golden brown.

Vegan Soft Serve

Really does turn out amazingly like real soft serve. I froze the bananas last night and then made the dessert at 6:30 pm and ate it at 8:30. Delicious!

• 3 bananas
• 2 T cocoa powder
• 1 t vanilla

1. Slice the bananas. Put in container and freeze for minimum 2 hours (overnight is ok).
2. Blend until smooth - at least 5 minutes. Or use a food processor if you have one for faster results. Using a blender will require pushing down the bananas every few pulses.
3. Add the cocoa powder and vanilla and blend until combined.
4. Scoop back into container and place back in freezer.
5. Enjoy within a few hours.

NOTES

This supposedly needs to be eaten immediately as it will not freeze well.

Instead of cocoa powder+ vanilla, try oreo cookies or strawberries or chocolate chips or mint leaves.