The nutty topping adds a wonderful crunch, and the cake moist and delicious. It’s perfect for a special breakfast treat or an afternoon tea.

Topping:
2 large egg whites
1/3 cup brown sugar, packed
pinch of kosher salt
1 1/2 cup coarsely chopped walnuts or pecans
1/4 cup mini chocolate chips

Mix egg whites, brown sugar and salt in a bowl. Stir in nuts and chocolate chips. Set aside.

Cake:
2 cups flour
1/2 tsp kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup plus 2 Tbsp granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
1 cup mini chocolate chips

Preheat oven to 350 degrees. In medium bowl, whisk together the flour, salt, baking powder and baking soda. In mixer bowl, cream butter and sugar until blended, about 3 minutes. Add eggs one at a time, mixing thoroughly. Stir in flour mixture alternately with sour cream in three additions, beginning and ending with flour. Mix only until just blended, then gently stir in chocolate chips. Spoon evenly into greased 10″ tube pan, smoothing top with spatula. Spoon topping evenly over batter, but do not stir in. Bake at 350 degrees for about 1 hour, or until a toothpick inserted into the middle comes out clean. Cool in pan on rack for 10 minutes, then invert onto plate, then invert again onto plate so that nuts are on top. When cool, drizzle with glaze if desired.

Glaze:  (optional)
3/4 cup powdered sugar
2 Tbsp sour cream
Milk to thin

Blend until smooth and of desired consistency. Drizzle over cake.

3/4 cup sugar
2 1/2 Tbsp cornstarch
1/8 tsp salt
3 1/2 cups half-and-half
3 large egg yolks
1 Tbsp unsalted butter
1 Tbsp vanilla

Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the half-and-half and then the yolks.

Bring the mixture to a simmer over medium heat, whisking constantly to keep from sticking. Cook and stir until pudding is thickened and coats the back of a spoon.

Pour pudding through a mesh strainer into a bowl, using a rubber spatula to stir the pudding through. Add butter and vanilla; stir until butter melts. Press plastic wrap onto surface of pudding to prevent skin from forming. Chill until set, about three hours.

To serve, pour in individual serving bowls. Top with berries and/or peaches and a dollop of sweetened whipped cream. Makes 3 cups, about 4 servings.

Creamy deliciousness! Enough for a 9 inch two-layer cake.

1 1/2 cups unsalted butter, softened
2 Tbsp milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla
2 1/4 cups powdered sugar

Melt chocolate in double boiler over simmering water, stirring occasionally until smooth, about 5-10 minutes. Let cool until lukewarm.

In large bowl, beat butter with electric mixer on medium speed for three minutes or until creamy. Add milk and beat until smooth. Add melted chocolate an beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add sugar and beat on low speed until creamy and of desired consistency. I use this to frost the Chocolate Cake recipe on this site.

By popular demand of our current guests, here’s my go-to piecrust that I used for the Spinach-Mushroom-Bacon Quiche and Mixed Berry Crostata that I served today. It’s from one of my favorite cookbooks, the America’s Test Kitchen Family Cookbook. They call it “Double-Crust Pie Dough,” but this name, given by one of our guests, has a little more pizzaz, don’t you think?

These directions are for mixing in a food processor, but if you don’t have one, follow the usual steps for mixing by hand.

2 1/2 cups all-purpose flour, plus extra for rolling out
2 Tbsp sugar
1 tsp salt
8 Tbsp butter-flavored Crisco, cut into 1/2″ pieces and chilled
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/4″ pieces and chilled
6-8 Tbsp ice water

Process the flour, sugar and salt in a food processor until combined, only a few seconds. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 Tbsp of the ice water over the mixture. Stir and press the dough together, using a stiff spatula (cooler than your hands), until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 Tbsp at a time, until it does.

Divide the dough into two even pieces and flatten each into a 4″ disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling out and fitting into a pie plate.

To Make Ahead:

The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling

Okay. It’s about 8 pm. Dishes are done; the kids are in bed. You’re thinking a piece of cake sounds mighty fine, but you don’t want to go through the trouble of baking, and you don’t want an entire cake in the house. This is just the remedy!

Grab a big mug. In it, put:

4 Tbsp. all-purpose flour
4 Tbsp. sugar
2 Tbsp. cocoa

Mix that together, then add:

1 egg
3 Tbsp. milk
3 Tbsp. canola oil
splash of vanilla

Stir well. Use a small whisk if you have one; just mix until the dry ingredients are well moistened. Add:

3 Tbsp. chocolate chips (I use dark chocolate)

Stir briefly. Put mug in microwave and cook on high temp (1000 watts) for 3 minutes. The cake will puff up rather high past the rim of the mug, but will settle down as it cooks.

Remove from microwave and turn cake onto plate, or eat right from the mug. A scoop of ice cream or drizzle of chocolate sauce is almost required!

If making a double-crust pie seems daunting, making a crostata is a simple and delicious alternative. The second plus of this recipe is the use of frozen berries. They’re available year-round and much more economical than fresh berries, especially in the winter time. When my frozen berry mix contains strawberries, I take them out because they tend to make the crostata too juicy. They make a great snack while waiting for the crostata to bake!

1 9-inch pie crust (recipe for pate brisee follows, or use pie crust of your choice)
1 (16 oz) pkg. frozen mixed berries
1/4 – 1/2 cup granulated sugar, depending on sweetness desired
1/4 cup flour (can substitute 3 Tbsp cornstarch)
1 tsp. grated lemon zest

cream and sugar for sprinkling on assembled crostata

Pate Brisee:

2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, chilled, and cut into ½-inch pieces
1/2 cup ice water

By hand or in a food processor, mix together the flour, salt, and sugar.  Add the butter and blend until the mixture resembles coarse meal (about 15 seconds in food processor).  Pour 1/2 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add additional 1-2 Tbsp. water, if necessary.  Don’t process more than 30 seconds or the dough will become tough.

Turn the dough out onto your work surface and gather it into a ball.  Divide the dough into two equal pieces, flatten each portion into a disk, wrap in plastic wrap and refrigerate for 30 minutes to one hour before using.  This will chill the butter and make a flaky crust.   At this point you can also freeze the second disk of dough for later use.

To assemble crostata:

Mix frozen berries, sugar, flour and zest together in a bowl. Roll pie crust dough into an 11-inch round. Place on on parchment lined baking sheet. Pour berries onto the pie crust, leaving a 2-inch border. Fold edge of pastry over the berries, gently pleating to make a 9-inch round. Brush with cream or egg wash, then sprinkle with coarse or granulated sugar. Bake in pre-heated 400 degree oven for 35-40 minutes, or until golden brown. Cool on baking sheet for 10 minutes before serving.

This is a simple but lip-smackingly delicious summer dessert. For a group, scoop ice cream into serving bowls and return to the freezer until dessert time. Slice the peaches instead of leaving them in halves, saute as usual, then spoon the whole shebang over the ice cream. If you slice the peaches ahead of time, be sure to sprinkle them with lemon juice so they don’t brown.

4 large ripe peaches or nectarines
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla or butter pecan ice cream, for serving

Wash and dry fruit. Cut in half, removing pit. Over medium heat, melt 2 Tbsp. butter in grill pan. Place peaches cut side down in pan; leave in place until golden brown. Add remaining butter, brown sugar and cinnamon to pan, stirring until smooth. Cook peaches until warmed through, basting with glaze. Place in dessert bowl; top with generous scoop of ice cream. Drizzle with remaining glaze from pan.

This pie will cure even the most serious chocolate craving…

1 prepared pie crust, fitted into pie pan and edges fluted
3 large eggs, lightly beaten
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter, melted
1 tsp vanilla
2 cups semi-sweet chocolate chips, melted
1 1/2 cups walnut or pecan pieces

Stir together the first 5 ingredients until blended; stir in melted chocolate and nuts. Pour filling into pie crust. Bake at 375 degrees for 30 minutes. Cool completely. If you want to be wimpy about it, serve with a simple swirl of fresh whipped cream. For the courageous who want to put a chocolate craving to rest, serve with coffee ice cream and Java Chocolate Sauce!

Java Chocolate Sauce:
2 cups semi-sweet (or dark!) chocolate chips
1/2 cup whipping cream
1 Tbsp butter
1/4 cup strong brewed coffee (or use instant espresso, prepared as directed)

Heat chocolate chips, cream and butter in a heavy saucepan over low heat until chocolate and butter melt, stirring often. Cook, stirring constantly, 2 to 3 minutes or until smooth. Remove from heat; stir in coffee. Makes 1 1/2 cups.

4 cups flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 tsp vanilla extract
optional: 1 tsp lemon or orange zest

In this order, place flour, sugar, butter, milk, eggs and vanilla in mixer bowl. Beat a low speed for 1 minute, stopping to scrape down bowl. Beat a medium speed for 2 minutes. Pour into well greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

If desired, serve with Lemon-Blueberry Cream.

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained well
1 1/3 cup coconut
1 cup chopped pecans or walnuts

Stir together flour, baking soda, cinnamon, and salt. Beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add flour mixture at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour into greased and floured 13×9-inch pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 oz) plus 1 (3 oz) pkgs cream cheese, softened
1 (16 oz) pkg powdered sugar
1 1/2 tsp vanilla
1 tsp grated orange zest

Beat butter and cream cheese at medium speed until creamy. Add powdered sugar, vanilla and zest. Beat at high speed until smooth and fluffy.

Crust:
1 1/2 cups graham cracker crumbs (about 1 pkg, crushed in food processor)
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp vanilla

Topping:
1 cup sour cream
3 Tbsp sugar

Preheat oven to 350 degrees. Crust: in medium bowl, stir together the crumbs, sugar and butter until moistened. Press firmly into bottom of 10″ springform pan.

In mixer bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice and vanilla. Cream until well blended, but don’t over mix. Pour filling into crust; remove air bubbles by tapping pan on counter. Bake for 1 hour and 15 minutes or until top is set.

Combine sour cream and sugar. Spread over mixture immediately after removing cheesecake from oven. Return to oven for 5 minutes to set sour cream. Cool cheesecake on wire rack, then cover and chill.

Serve with fresh berries or fresh berry coulis and a swirl of whipped cream.

1 (8.5 oz.) pkg chocolate wafers
1/2 cup plus 3 Tbsp butter
1 quart-1/2 gallon coffee ice cream, softened (the more, the better!)
Glaze:
1/3 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
1 tsp vanilla extract

In food processor, blend chocolate wafers to fine crumbs.
In small saucepan over low heat, melt 1/2 cup butter. In 9 inch springform pan, mix the chocolate wafer crumbs and melted butter. With hands, press mixture to bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust, pressing down firmly to remove any air pockets and make level surface for glaze; freeze until firm, at least 2 hours.

In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth and boils. Remove from heat; stir in 1 tsp. vanilla. Cool mixture slightly; carefully pour over coffee ice cream beginning in center and circling out toward edge. Cover with foil, not letting foil touch the surface of the pie. Return pie to freezer; freeze until firm, at least 1 hour. To serve, release from pan and cut with knife warmed in hot water. Serve with whipped cream and chocolate curls.

Hate making pie crust? You’ll love this one; it doesn’t need rolling! It’s easy as…well, pie!

3/4 cup flour
2 Tbsp brown sugar
6 Tbsp butter, melted
1/3-1/2 cup finely chopped nuts

Blend flour, sugar, butter and nuts, mixing well until moistened. Press, not roll, into 9-inch pie pan. Bake at 450 degrees for 10-15 minutes. Use instead of pastry crust for no-bake pudding or fruit fillings.

3/4 cup whipping cream
1/3 cup powdered sugar
1/2 cup sour cream
1 tsp freshly grated lemon zest
1 cup fresh blueberries, washed and completely dry

Beat whipping cream and powdered sugar until smooth and stiffened. Fold in sour cream and zest; gently stir in blueberries. Dollop on slice of pound cake; garnish with lemon zest curl and additional blueberries.

Need a no-bake frozen dessert for a hot summer day? Here’s the perfect thing!

1 Tbsp butter
2/3 cup marshmallow cream
2 1/2 cups Rice Krispies cereal
2 pints of your favorite ice cream, softened
Fresh fruit, sliced; or your favorite topping

Butter a 9-inch pie pan. Melt 1 Tbsp butter in large saucepan. Remove from heat and whisk in the marshmallow cream to melt. Add cereal and mix until completely coated with marshmallow mixture. Press into pie pan, using hands to flatten on bottom and build up on sides to make a crust. Chill for 45 minutes. Fill chilled crust with your favorite flavor of ice cream. Cover with plastic wrap and freeze until very firm. To serve, cut into slices and top each serving with fruit slices or ice cream topping. Hint: Strawberry ice cream with sliced strawberries and whipped cream is my favorite!

Kids love this dessert, so let them get involved by choosing their favorite flavor combinations and helping your make the pie.

Try a big scoop of this on top of warm apple pie…

1 pints vanilla ice cream, softened
1 tsp cinnamon
1/2 tsp nutmeg

Mix ice cream, cinnamon and nutmeg together with electric mixer. Put in airtight container and freeze thoroughly.

One of my guests who ate a slice of this pie said, “This is so good, it makes your tongue slap the back o’ your head!” Take his word for it; it’s good!”

1 (9-inch) pie crust
1 cup sugar
3 large eggs
1 cup light corn syrup
1/4 cup whipping cream
1 Tbsp butter, melted
1 tsp vanilla
3/4 cup coarsely chopped macadamia nuts
1 cup flaked coconut

Mix sugar, eggs, syrup, whipping cream, butter and vanilla with whisk. Stir in nuts and coconut. Pour into prepared pie crust. Bake in 350 degree oven for 50-60 minutes. Cool on wire rack.

Garnish each slice with whipped cream and lightly toasted coconut. Enjoy!

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp cloves
1 cup canola oil
4 eggs
1 (15oz) can pumpkin
½ cup chopped nuts
½ cup raisins

Frosting
½ cup butter, softened
3oz pkg cream cheese, softened
2 cups powdered sugar
1 Tbsp milk
1 tsp vanilla

Heat oven to 350 degrees. Grease 15×10x1 inch baking pan. In large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine frosting ingredients; beat until smooth. Frost cooled bars by spreading or drizzling over top. Store leftovers in refrigerator. Makes 48 bars.

To make a cake, use 13×9 inch pan and bake for 40-50 minutes.

2 pints vanilla ice cream, slightly softened
1/2 cup plus 2 Tbsp. shredded sweetened coconut, toasted
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-in chunks

To toast coconut: put in non-stick skillet over medium heat; stir frequently and watch carefully so it doesn’t burn. Stir until it turns a pale golden, then remove from pan immediately. Cool.

Using the paddle attachment in your electric mixer, blend ice cream, chocolate, banana chunks and coconut until combined. Press mixture into a 1-qt. airtight container; freeze until firm. Serve scoops of ice cream with a sprinkle of the extra coconut. If you like even more chocolate, here’s a recipe for chocolate ganache that will serve you well.

CHOCOLATE GANACHE

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.