Chocolate Chai Mini Loaves

 Perfect for holiday giving, this recipe makes four small loaves of delicious chocolate chai bread.

INGREDIENTS

2 ounces semisweet or dark chocolate, chopped

1/2 cup water

1/2 cup butter, softened

2 large eggs, at room temperature

1 tsp. vanilla extract

1 1/2 cups flour

3 Tablespoons chai tea latte mix

1 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

FOR THE FROSTING

1 cup confectioner's sugar

1 Tablespoon butter, softened

1 Tablespoon chai tea latte  mix

1/2 tsp, vanilla

4 - 5 tsp. milk

INSTRUCTIONS

In microwave, melt chocolate with the water. Stir until smooth. Cool slightly.

In large bowl, cream butter and brown sugar until light and fluffy - about 7 minutes.

Add eggs, one at the time, and beat well after each addition.

Beat in vanilla and then the chocolate mixture.

Combine flour with latte mix, baking soda and salt. Add to creamed mixture alternatively with sour cream.

Transfer to four greased 5 3/4 x 3 x 2 inch mini loaf pans. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan and cooling on wire rack.

For frosting, combine all ingredients to achieve desired consistency. Frost top of loaves.

Date Bars

 Fresh dates turn into a jammy sweet layer in these bars.

Ingredients

For the date filling:

3 cups (1 pound) fresh chopped pitted dates

1 1/2 cups water

1/4 cup sugar

For the bars:

1 cup brown sugar

1 cup softened butter

1 3/4 cup flour

1 1/2 cup quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. salt

Instructions

In saucepan, combine chopped dates, water and sugar. Cook over medium-low heat for 10 minutes, stirring constantly, until thickened. Cool while preparing remaining ingredients.

Preheat oven to 400 degrees. Grease bottom and sides of 13x9 inch pan with shortening,

In large bowl, combine brown sugar and butter with electric mixer. Stir in flour, oats, baking soda and salt. Mixture should be crumbly.

Press half of the oatmeal mixture on the bottom of the prepared pan. Spread date mixture evenly on top. Top this with remaining oatmeal mixture. Press lightly.

Bake 25 minutes of until lightly brown. Cool at least 5 minutes in pan before cutting into bars.

Note: Dried figs could be substituted for dates to make fig bars.

Apple Pie Bars with Crumble Topping

 All the flavors of fall come together in this recipe from Simply Recipes.

Ingredients

For the crust and topping

2 cups flour

1 1/2 cups rolled oats

1 cup white sugar

1 tsp. baking powder

1/4 tsp salt

1 cup cold unsalted butter

1 large egg

3/4 cup chopped pecans

1 tsp. cinnamon

For the Filling

2 1/2 pounds baking apples - about 5 medium to large apples

2 Tablespoons apple cider vinegar

1/4 cup white sugar

2 Tablespoons brown sugar

2 Tablespoons flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

To Finish

Powdered Sugar

Instructions

Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with cooking oil. Line with parchment paper, hanging over the edge to lift the bars out of the pan.

In medium bowl, combine oats, flour, sugar, baking powder and salt.

Cut the butter into 1/2 inch chunks and sprinkle over the flour mixture. Cut in with a pastry cutter until it is the size of small peas.

Beat the egg in a small bowl with a fork and then drizzle it over the mixture. Toss with a fork. Once all the egg has been incorporated, continue to toss until the mixture is evenly moist.

Place 1 1/2 cups of the mixture in a bowl. Add pecans and cinnamon. Place in refrigerator.

Place remaining dough into the bottom of the  lined baking pan. Press it down to form an even crust over the bottom on the pan. Place in oven and bake for 20 minutes or until edge just begin to turn golden brown.

Prepare the apples by peeling, coring and cutting into 1/4 inch slices. Place the apples in bowl. Drizzle with vinegar and toss to coat. Add white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Toss to coat.

After the crust has baked, pour the apples on top of the crust. Distribute evenly over the crust.

Top with the refrigerated crumb mixture.

Bake for 55 to 60 minutes or until golden brown.

Remove from oven and allow to cool on wire rack. Use the overhanging parchment paper to remove from pan. Cut into bars.

Dust with powdered sugar just before serving.

Mom's Apple Pie

I don't know why I have never posted the recipe for my mom's apple pie. Perhaps because I seldom take the time to make my own pie crust which is the most important part of this recipe. This recipe was my mom's signature dish. People would always ask her to bring an apple pie to any gathering. It was our dessert at every Thanksgiving and Christmas celebration. She taught me to make this pie when I was in my teen years. As I make it now, I can hear her instructing me - "Make sure you fluff the shortening into the flour. Don't smash it"  And "Roll the dough lightly. Don't press the rolling pin down."  Each of these little hints contributes to an unbelievably flaky crust and sweet apple filling.
Sweet memories with every bite. This is my comfort food.

Ingredients

For the Pie Crust:
1 cup Crisco shortening
1 cup water with ice
2 1/2 cups all purpose flour
1 tsp. salt

For the Pie:
4-5 cups Granny Smith apples, peeled, cored and sliced
2 tsp. cinnamon
3 Tablespoons lemon juice
1 1/2 cups sugar
1/3 cup butter

Instructions:

Place large bowl and pastry blender in the freezer. Measure shortening into one cup measure. Place in freezer. Allow everything to chill for at least 15 minutes.

Remove bowl and pastry blender from freezer. Combine flour and salt in bowl.  Add about 3/4 cup of shortening. Place remainder back in freezer. Cut shortening into flour mixture until it resembles cornmeal. Add rest of shortening and cut in until it is the size of peas.

Add cold water, about 1 Tablespoon at a time, and mix with fork. Keep adding water slowly in small amounts until it clings to the back of the fork in clumps. Dough will look chunky.

Form dough into two balls with your hands. It should hold together but not form a tight ball. Wrap in waxed paper and place in freezer while you prepare the apples.

Peel and slice 4 - 5 cups apples. Place in medium-sized bowl. Add sugar, cinnamon and lemon juice.
Preheat oven to 450 degrees.

Remove one ball of dough from freeze. Line counter with waxed paper. Tape corners to hold in place.
Flour your hands, the waxed paper and the rolling pin. Gently roll the dough to about 1/4 inch thickness. Roll lightly. Don't press down with the rolling pin.
Place dough in pie tin.
All apple mixture. Slice 1/3 cup butter and dot over the apples.
Roll out second ball of dough and place on top of apples. Pinch edges. Poke several holes in the top with a fork. It the dough was uneven and does not cover the pie completely, you can add patches of dough to ensure the apples are all covered.

Bake at 450 for 15 minutes. Lower temperature to 350 and bake an additional 45 minutes.
Allow to cool on wire rack.
This pie is best served warm.
And as my great grandmother always said, "Apple pie without cheese is like a kiss without a squeeze."  If you believe her, serve with a slice of cheddar cheese  :)

Key Lime Pie Bars

Quick and easy! This is a perfect dessert for spring or summer days.

Ingredients

1 1/2 cups graham cracker crumbs (or 12 large graham cracker rectangles, crushed to crumbs)
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup butter, melted
3 egg yolks at room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (or regular lime juice)
Optional: 2 tsp lime zest

Instructions

Preheat oven to 350 degrees. Spray an 8x8 inch square pan with cooking spray and line with parchment paper.
In small bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press the crumb mixture into the bottom of  the baking dish and bake for 10 minutes. Remove from oven, but leave oven on.

With electric mixer, whisk egg yolks for two minutes. Add condensed milk and continue to whisk for additional 2 minutes. Add zest and lime juice and mix for additional two minutes. Pour the filling on top of the crust. Bake for 15 minutes.

Cool completely on rack. Refrigerate at least two hours before serving.

This recipes is adapted from Little Spice Jar food blog.

High Altitude Chocolate Chip Cookies

If you live in the mountains like I do and attempt to make chocolate chip cookies using the recipe on the bag of  chocolate chips, you will be disappointed. The cookies are flat and often hard.  Here is a recipe adapted from "Mrs Montana Rancher" that is adjusted for the high altitude and results in a soft chewy perfect cookie.

Ingredients

1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp. vanilla
2 eggs
2 tsp. water
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chips
Optional: 1 cup walnuts

Instructions

In a large bowl, cream butter with brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In small bowl, combine flour, baking soda and salt.
Gradually add flour mixture to creamed mixture.  Add water. Mix well.
Stir in chocolate chips.
Wrap dough in waxed paper and freeze for 20 - 30 minutes. This step is important, Don't skip it.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.  Drop dough in one-tablespoon balls on to prepared baking sheet. Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes and then remove to cooling rack.

Cherry Blueberry Crumble

Cherries and blueberries = a perfect combination. It takes a little bit of effort to pit the cherries but it is so worth the end result.

Recipe Source: Sunset on the Side

Ingredients

3 cups fresh cherries, pitted and halved
1 1/2 cups fresh blueberries
1 Tablespoon corn starch
1/2 cup granulated sugar, divided
1/2 cup flour
1/4 cup light brown sugar
1/4 tsp salt
1/2 cup 1-minute oats
6 Tablespoons cold butter

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square pan.

Place cherries and blueberries in a large bowl. Add cornstarch and 1/4 cup sugar. Mix gently until fruit is evenly coated. Pour fruit into prepared pan.

Place remaining sugar, flour, brown sugar, salt and oats in medium sized bowl. Cut butter into 1 Tablespoon pieces and add to the mixture. Using a pastry blender, combine until it is crumbly.
Spread evenly on top of fruit.
Bake for 40 - 45 minutes or until golden brown on top. Cool for 45 minutes or until room temperature. Serve with whipped cream or vanilla ice cream.

Orange Olive Oil Cake

Searching for options for dairy-free desserts, I came across recipes for cakes and brownies made with olive oil. The idea interested me because I think olive oil always provides a touch of flavor that I enjoy.  That flavor note pairs well with the orange zest and freshly squeezed orange juice added to this batter. The result is a cake that is fresh with citrus flavor, super moist and a bit like pound cake, only lighter. A sprinkle of powdered sugar on top is all it needs.

This recipe comes from The Merchant Baker.

Ingredients

Zest from 1 1/2 oranges
3/4 cup freshly squeezed orange juice - from 3 - 4 oranges
1 3/4 cup flour
1 tsp. baking powder
1/8 tsp cardamom (optional)
3/4 tsp. salt
3 eggs
1 1/4 cup sugar
3/4 cup mild olive oil
Confectioner's sugar for sprinkling

Instructions

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut a piece of parchment paper to fit on the bottom of the pan and spray with cooking spray.

Whisk together flour, baking power, salt and cardamom (if using) in small bowl.
With electric mixer, beat eggs on medium high heat about one minute.
Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes.
Switch mixer to low speed. Alternately add portions of flour mixture and oil to the batter, beginning and ending with flour.
Add the orange juice and zest and mix until thoroughly combined.
Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out with just a few crumbs.
If the cake is becoming too brown before it is done, you can tent the top with a piece of foil.
Allow to cool for 10 minutes in pan. Then, remove cake from springform pan and allow to cool completely,
Cover cake. For best flavor, allow the cake to sit overnight.
Sprinkle with powdered sugar and serve.

Easy Peezy Apple Spice Dump Cake

Five minutes prep and 30 minutes in the oven. It doesn't get easier than that!

Ingredients

1 box (15.25 oz.) Spice cake mix
2 cans (21 ounces each) apple pie filling
1/2 cup melted butter
2 tsp. cinnamon

Instructions

Preheat oven to 350 degrees.
Spray the inside of a 9x13 casserole dish with non-stick cooking spray.
Empty the two cans of apple pie filling into the casserole dish.
Sprinkle cinnamon over the top of the apples.
In medium-size bowl, combine cake mix and melted butter until crumbly.
Sprinkle cake crumb mixture evenly over apples.
Bake for 30 minutes.
Serve with ice cream or whipped cream.

Easy Peezy1

From www.neverendingjoy.com

Caramel Apple Mini Cheesecakes

The flavors of fall in an individual cheesecake bite. This recipe from Cakes Cottage is simply delicious.

Ingredients

For the Crust
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter

For the Cheesecake
2  8-ounce packages softened cream cheese
2 Tablespoons cornstarch
1/4 cup brown sugar
1/4 cup white sugar
1/8 tsp ground ginger
2 tsp. vanilla
1/2 tsp. ground cinnamon

For the Apple Crisp Topping
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. ground cinnamon
2 Tablespoons oil

2 medium apples, peeled cored and finely chopped
Caramel ice cream topping

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine graham cracker crumbs, oats, melted butter and brown sugar.
Line 16-18 muffin cups with liners.
Divide mixture among muffin cups and press inside bottom to form crust. Use about one Tablespoon for each.
Bake for 5 minutes. Remove from oven and cool.
In bowl, combine all cheesecake ingredients. Beat until smooth. The batter will be thick.
Spoon on top of graham cracker crusts, leaving room for fruit.
Combine all topping ingredients and mix until crumbly.
Arrange finely chopped apple on top of cheesecake layer. Top with topping.
Bake for 25-30 minutes.
Once it is done cooking, cool for 15 minutes. Remove from paper liner. Refrigerate overnight.
Serve with caramel topping

Peach Galette

I love the rustic look of galettes. This is peach season and this year our peaches are exceptionally sweet and delicious, so I am looking for all things peach. You can make your favorite pie crust recipe for this dessert or save time and use a frozen pic crust.

Ingredients

1 uncooked pie crust
2 large or 3 small peaches, peeled, pitted and sliced into 1/4 - 1/2 inch slices
3 Tablespoons sugar
1 Tablespoon flour
1/2 tsp vanilla extract
1 teaspoon butter
1 egg
1 Tablespoon chopped pecans
Sprinkling sugar

Instructions

Preheat oven to 425 degrees.
Mix peaches with flour and sugar. Add vanilla extract and toss gently.
Whisk egg in bowl.
Roll out dough to a 12-inch round circle.
Line a rimmed baking sheet with parchment paper. Gently lift the rolled out pie dough and place it on the lined baking sheet.
Arrange peach slices in overlapping circular pattern in the center of the dough, leaving about a 2-inch border around the pie dough circle. Dot peaches with butter, cut into small pieces. Sprinkle chopped pecans over peaches.
Fold the edges of the pie dough over the peaches, folding as you go, and leaving a space in the center where the peaches can be seen.
Use a pastry brush to coat the dough with the whisked egg. Sprinkle with sprinkling sugar.
Place in oven and bake for 15 - 20 minutes or until golden brown.
Remove from oven and cool on baking sheet over a rack for about 15 minutes.
Remove and place on place.
Great served with vanilla ice cream!

Blueberry Crumb Bars

Blueberries are in season now and this is a great way to enjoy them. The bars feature a buttery shortbread-like layer topped with lemony blueberries and a second crumb layer. They are best warm out of the oven! This recipe comes from Cooking Classy and is sure to please everyone!

Ingredients

3 cups flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 large egg
1 1/2 tsp vanilla
1 cup cold unsalted butter, cut into cubes

For the filling:

1 Tablespoon cornstarch
1/2 cup sugar
1 1/2 Tablespoon lemon juice
4 cups fresh blueberries, at room temperature

Instructions

Preheat oven to 375 degrees. Line a 9x13 inch baking pan with parchment paper.
Butter the paper for easy removal of the bars.

In large bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In small bowl, combine egg and vanilla.
Add egg mixture and cold cubed butter to the flour mixture. Using a pastry cutter, cut mixture until it resembles coarse crumbs.

Press 1/2 of the mixture into the bottom of the prepared pan.
In separate bowl, combine cornstarch, 1/2 cup granulated sugar and lemon juice.
Add blueberries and toss to evenly coat.
Pour the blueberries into the pan and coat evenly over the crust.
Sprinkle remaining crumb mixture over the berry layer.

Bake for 38-40 minutes or until top is golden brown.
Allow to cool 20-30 minutes before cutting into squares.

Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.