Archive for the ‘Desserts’ Category

Plum Tart with Tarragon Streusel



1 C all-purpose flour

1/2 tsp sugar

2 Tbsp. fine yellow cornmeal

1/2 tsp salt

1/2 C (1 stick) butter, cubed and chilled

2-4 Tbsp. ice water


1/2 C all-purpose flour

1/4 C sugar

1 Tbsp. tarragon, roughly chopped

2 oz butter, cubed and chilled


1 1/2 pounds plums, cut into 1/2-inch pieces

1/2 C sugar

1 Tbsp. all-purpose flour

1/4 tsp salt



  1. Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor.  Pulse to combine.  Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter.  Drizzle in 2-3 Tbsp. of ice water and pulse until dough holds together when squeezed.  Add another Tbsp. of water if needed.  Form dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  2. Make streusel topping. In the same food processor, add the flour, sugar and tarragon.  Pulse to combine.  Add butter and pulse until crumbly.  Pour into a small bowl and refrigerate until needed.
  3. Preheat oven to 400° F. Combine plums and sugar in a large bowl.  Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11×7” rectangular tart pan or 9” round tart pan and ease it into the corners, pressing with your fingers.  Roll a rolling pin over the top edge of the pan to remove excess.  Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids.  Add flour and salt and gently toss until plums are evenly coated.
  4. Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40-45 minutes or until golden brown.  Cool 30 minutes before serving.

Makes 6-8 servings


Recipe from Organic Gardening, June/July 2014

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Arctic Glo Creme Brulee


4 arctic glo nectarines, sliced into 1/2” pieces (or so)

4 C heavy whipping cream

9 egg yolks

3/4 C sugar

1 tsp vanilla



Place 9-12 ramekins (6oz or so) in a large baking dish.  Cover the bottom of each ramekin with the nectarines.  Drizzle with honey and place under the broiler until tender/browned.  Remove & fill baking dish with boiling water, leaving about 1/2-3/4” space from the top of the ramekins.

Meanwhile, in a heavy sauce pan, whisk whipping cream, yolks and sugar together over medium heat until the mixture reaches 160° (bubbles form on the sides).  Remove from heat and mix in vanilla.  Ladle cream mixture over nectarines in ramekins and bake at 325° for 25-30 minutes, or until the edges are firm, but center still jiggle.  Remove from the baking dish/water and let cool for 10 minutes.  Refrigerate until about 10 minutes before serving, then spread 1/2 tsp brown sugar on top and place under the broiler (or use a torch) to caramelize the sugar.  Serve & enjoy!

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Apple Pie with Multigrain Crust

Ingredients, crust:

2 1/2 cups whole-wheat pastry flour

1/2 C golden flax meal

1/4 cut toasted wheat germ

1/2 tsp salt

8 Tbsp cold butter

6 Tbsp. vegetable oil

6 Tbsp ice water

Ingredients, filling:

7 cups peeled apples

2 Tbsp honey

2 Tbsp sugar

1 Tbsp quick-cooking tapioca

1 Tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp all spice



  1. In a large bowl, stir together flour, flax meal, wheat germ and salt. With a pastry blender, cut butter and vegetable oil into the flour mixture until it resembles coarse crumbs (you can also pulse in a food processor).
  2. Gradually add the ice water, a tablespoon at a time, and gather the dough into a ball. Divide the dough in half and flatten each half into a disk.  Place each disk on a sheet of floured waxed paper.  Sprinkle a little more flour over each and top with two more sheets of waxed paper.  Refrigerated for at least 30 minutes before rolling out.
  3. Preheat the oven to 400°F.
  4. On a lightly floured work surface, roll out half of the dough to a 12” round and fit into a 9” pie plate, pressing it into the bottom and up the sides of the plate.
  5. In a large bowl, toss the apples with honey, sugar, tapioca, lemon juice, vanilla and spices. Spoon mixture into the pie she..
  6. On a slightly floured work surface, roll out the remaining dough to a 12-14” round and place over the filling. Press the top and bottom edges of the dough together to seal and, with a pair of kitchen scissors, trim the edges to make them neat.  Using a fork, crimp the edges.  With a paring knife, make several steam vents in the top.  Place the pie plate on a rimmed baking sheet.
  7. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes, or until the juices are bubbling and the crust is golden brown.  Cool completely on a rack before serving.


Recipe from OrganicGardening.com

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  • 4 peaches, peeled and sliced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • The juice of 1/2 Lemon



  • 1 1/3 cups flour
  • 1/3 cup uncooked oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup buttermilk


Bake peaches on grill, cover on, over indirect medium heat for 40-45 minutes. Check crust for done-ness.


Combine sliced peaches, brown sugar, cinnamon, salt, and lemon in a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

To prepare the crust, combine the flour, uncooked oats, brown sugar, baking powder and salt in a medium-sized bowl

Cut the butter into the flour mixture (you can use a pastry blender if available)

Add the buttermilk until a soft dough is formed (you may not need the entire 1/2 cup)

Grease a cast iron pan with unsalted butter

Layer peach mixture at the bottom of the cast iron pan

Top with soft dough

Grill uncovered over indirect heat for 40-45 minutes, or until crust is browned and done all the way through

Serve with vanilla ice cream, if desired (http://rockinmama.net/recipe-grilled-peach-cobbler/)

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Summer Cherry Cake

Adapted, only slightly, from Martha Stewart



6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) cherries, pitted and halved (or any other not-too-juicy fruit)



Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or springform pan.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

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Bing Cherry Cobbler



3lb sweet cherries, pitted

1 Tbsp fresh lemon juice, strained

3 Tbsp sugar, plus 1/3 C

2/3 C buttermilk

1 tsp pure vanilla extract

1 1/2 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp ground cinnamon

6 Tbsp cold unsalted butter, cut into pieces

1 Tbsp sugar mixed with 1/4 tsp ground cinnamon


Preheat the oven to 375°F.  Have ready a deep 9” baking dish.

In a large bowl, stir together the cherries, lemon juice, and 3 Tbsp sugar until well mixed.  Pour the fruit into the dish and bake for 10 minutes.

While the fruit is baking, in a small bowl, stir together buttermilk and vanilla.  Sift the flour, the 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.  Using a pastry blender or 2 kinves, cut the butter until the mixture forms large, coarse crumbs the size of small peas.  Pour in the buttermilk mixture and stir just until a soft, sticky, evenly moistened dough forms.

Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface.  The topping will not cover the fruit but will spread during baking.  Sprinkle with the cinnamon-sugar mixture.  Bake until the fruit filling is bubbling, the topping is browned, and a toothpick inserted into the topping comes out clean, 30-35 minutes.  Let cool on a wire rack for about 15 mins before serving.

Recipe from Dessert of the Day by Kim Laidlaw

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  • 1¼ cups (170 g) pitted dark sweet cherries, frozen (pre-freeze your own!)
  • ½ packet stevia (about ¼ teaspoon powdered stevia; omit if your cherries are super sweet)
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract or 1/16 teaspoon ground mahlab
  • 1/16 teaspoon sea salt
  • 2-3 tablespoons ice-cold water
  • 1 tablespoon chopped good-quality dark chocolate (see Note)



  1. Add the cherries, stevia, vanilla extract, almond extract, and salt to a food processor and pulse until it looks crumbly.
  2. With the motor running, slowly add enough cold water (about 2 to 3 tablespoons) so it comes together into a smooth mixture.
  3. Add the chocolate chips and pulse one or two times.
  4. Serve immediately if you like it on the softer side, or transfer to the freezer to solidify a little before serving.



Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.



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