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Maple Pumpkin Crumble
Satisfy your autumn cravings with a new take on the seasonal fruit crumble. The crumb layer that tops this maple pumpkin dessert is tasty, generous, and made without a bit of butter. As for the filling, it’s sweetened only with maple syrup and much lighter than a traditional pumpkin filling. If you’re like me and enjoy sweets on the regular, seasonal crumbles are probably high on your list of go-to desserts. From time to time, they need a little shake up though. That’s where the olive oil based crumb and lighter approach to pumpkin come into play. As you know from my chocolate chip olive oil muffins and some dessert…
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Rum Raspberry Dessert Sauce
We are in the midst of a heat wave, and the Fourth of July is almost here, which means many of us will be scooping ice cream, gelato, and other frozen desserts at picnics and barbecues long into the weekend. Velvety chocolate sorbet and rich vanilla bean ice cream and are at their seasonal best when paired with slightly tart berries, so this week I’m serving up a rum raspberry dessert sauce that you can use to top just about any flavor. (I’m looking at you, coconut and blood orange!) The only danger is eating it by the spoonful before your icy treat even nestles into the bottom of the…
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Seeded Brown Sugar Tart
Similar in flavor to pecan pie, this brown sugar tart is lighter on sweetness and completely free of nuts and corn syrup. A coating of mixed seeds gives the top a crunch and delicate, nutty flavor while creating a mosaic effect that is the only table centerpiece you need. As you sprinkle the sesame, poppy, and unshelled pumpkin seeds onto the unbaked filling, they create a pattern like leaves and light passing through them. The poppy seeds make what seem to me like shadows. For those with nut allergies who can safely consume seeds, this recipe is a great nut-free alternative to traditional pies featuring ingredients such as pecans and…
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Rustic Chocolate Chip Cookies
The ultimate chocolate chip cookie is an ideal every baker aspires to achieve. The challenge is that we each have a different, and sometimes contradictory, concept of what makes the perfect one. Crispy but chewy. Crunchy but soft. Add to that the vastly different preferences of family and friends, and you can see why you might want to master a few recipes based on who’s going to be indulging in your cookie stash. When I created this recipe, I wanted a cookie that gave a satisfying crunch and deep color at the edges, but with a buttery, softer middle. The resulting version is just that – crunchy and crispy right…
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Lemon Tart
Cheerily yellow and refreshingly tart, this classic treat will make you feel as if you’re enjoying a slice of tarte au citron from a bakery in France. I prefer my lemon filling on the puckery side and add extra sweetness on top with a full layer of powdered sugar. Each slice can be customized to the preferences of family and friends, making this sunny dessert ideal for holidays and entertaining. Ingredients Pastry 1 ¼ cups all-purpose flour 2 tablespoons confectioners’ sugar ¼ teaspoon salt 6 tablespoons chilled unsalted butter 1 egg yolk ½ teaspoon vanilla extract 2 tablespoons ice water Lemon Curd Filling ¾ cup fresh lemon juice Zest from…
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