No-Bake Lemon Curd Cheesecake Bars

Start to finish: 7 minutes
Impresses: 2

Ingredients
For the lemon curd:
Zest of 1 lemon
2/3 cup lemon juice (about 1½ lemons)
¼ cup granulated sugar
3 egg yolks
2 ⅓ tablespoons unsalted butter

For the crust:
2 sleeves graham crackers
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted

For the cheesecake filling:
⅓ cup heavy cream
2 teaspoons powdered gelatin
1 1/3 cup heavy cream, cold
16 ounces cream cheese, cold
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla

Method
For the lemon curd:
In a small, heat-proof bowl, add all ingredients. Place the bowl over a pot of simmering water. Whisk the mixture constantly until butter melts and everything is fully combined. After a few minutes, the mixture will thicken slightly. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it, or when it reaches 150 F. Strain the curd through a mesh sieve, then refrigerate until ready to use.

For the crust:
Line a 9-by-9-inch pan with parchment paper. Set aside. In a food processor, pulse graham crackers until they reach a flour-like consistency. Add graham cracker crumbs to a large bowl and mix in sugar and melted butter. Press the crust in an even layer into the prepared pan. Place in the refrigerator until ready to use.

For the cheesecake filling:
Pour ½ cup heavy cream in a measuring cup and heat in the microwave for about 30 seconds. Stir in powdered gelatin and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 1⅓ cup heavy cream until stiff peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and set aside. In the bowl of a stand mixer, whisk cream cheese, sugar, salt and vanilla until fully combined. Pour heavy cream and gelatin mixture in the cream cheese mixture and mix on medium speed until smooth. Using a rubber spatula, gently fold whipped cream into cream cheese mixture in several batches. Spread the cheesecake filling on top of the crust into an even layer. Chill in the refrigerator for at least 1 hour, or overnight.

To assemble:
When ready to serve, place cheesecake on a serving tray and top with lemon curd. Garnish with roasted lemon slices, if desired. Cut into bars to serve and enjoy!

Blackberry Cheesecake

Start to finish: Active: 2 hours | Inactive: 6 hours
Impresses: 16

Ingredients
For the crust:
12 whole graham cracker rectangles
5 tablespoons unsalted butter

For the blackberry sauce:
8 ounces fresh or frozen blackberries
3 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon

For the cheesecake filling:
4 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream
4 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs, room temperature

For the garnish:
Fresh whipped cream
  Blackberries

Method
For the crust:
Heat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper and side of the pan. Set aside.

Using a food processor, pulse graham crackers into crumbs. In a small bowl, mix graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven heat to 300 F.

For the blackberry sauce:
In a medium saucepan, mix blackberries, sugar and lemon juice. Cook uncovered, over medium heat 20–25 minutes. Press blackberries through a mesh strainer into a small bowl; discard seeds. Set aside.

For the cheesecake filling:
In a large bowl, beat cream cheese and sugar with a rubber spatula until smooth. Add heavy whipping cream, and mix until combined. Add cornstarch and flour, and stir until combined. Add eggs, one at a time, mixing well after each addition, until combined and smooth. Add prepared blackberry sauce and mix well.

Transfer the cheesecake filling into the slightly cooled cheesecake base. Wrap aluminum foil securely around the pan. Place the springform pan in a larger pan, and add 1 inch hot water to the larger pan. Bake 60–65 minutes, or until the center is just set and the top appears dull. Turn off the oven, leave the door open just a little (place a wooden spoon between the door to create the optimal spacing for airflow) and leave the cake to rest in the oven for 45 minutes. Otherwise, the cheesecake can crack with the sudden heat change.

Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. When ready to serve, garnish with whipped cream and blackberries.

Avocado Toast with Burrata Cheese, Sprouts and Balsamic Glaze

Start to finish: Active: 10 minutes
Impresses: 2

Ingredients
2 slices sourdough bread
2 tablespoons salted butter, softened
1 avocado, halved
4 ounces burrata cheese
Alfalfa sprouts, for topping
Balsamic glaze, for topping

Method
Heat grill or grill pan over medium heat. Butter both sides of sourdough bread. Place bread onto grill. Grill just long enough for char marks to begin to form, about 3 minutes. Flip the bread and grill another 1–2 minutes.

Slice avocado in half, scoop out and mash with a fork on a plate. To assemble the toast, spread mashed avocado evenly on 1 toast slice. Top with 2 ounces fresh burrata cheese, alfalfa sprouts and a drizzle of balsamic glaze. Repeat with the other slice and serve immediately.

Notes: If you don’t have a grill, toast your bread in the toaster — it’s just as delicious!

Pineapple-Coconut Ice Cream Sandwich Cookies

Start to finish: Active: 1 hour 11 minutes | Inactive: 8 hours
Makes: 6 cookie sandwiches

Ingredients
For the ice cream:
1 quart vanilla or pineapple ice cream

For the cookie dough:
6 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup + 1 tablespoon light brown sugar, packed
2 large egg yolks, room temperature
1 teaspoon coconut extract
¼ cup crushed canned pineapple, drained and squeezed in paper towels until dry
3/4 cup + 2 tablespoons all-purpose flour
¼ cup unsweetened shredded coconut, plus more for garnishing
½ teaspoon baking soda
¼ teaspoon kosher salt

Method
For the ice cream:
Leave ice cream out on the counter for 15 minutes to soften. Spread ice cream in an 8-by-8-inch pan and smooth it until it’s even. Freeze 4 hours, or overnight.

For the cookie dough:
In the bowl of a stand mixer, cream butter, sugar and brown sugar on low speed for 1 minute to combine. Mix in egg yolks, and then scrape down the bowl with a rubber spatula. Mix in coconut extract and crushed pineapple. Add flour, shredded coconut, baking soda and kosher salt, and mix until just combined.

Scoop the dough with a regular-sized (2 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Freeze the dough until solid, about 15–20 minutes. Heat oven to 350 F.

Before baking, roll each ball in shredded coconut. Spaced 2 inches apart, bake cookies 11–12 minutes, or until just the edges are barely golden brown. Let cool completely on a wire cooling rack before removing, and then place cookies in the freezer for at least 15 minutes, or until ready to use.

To assemble:
Separate cookies into pairs of the same size, and then match them with a round cutter of the same size (about 2½ –3-inch round cutter.) Use the round cutter to cut a round from the pan of ice cream. Dip the cutter in hot water and wipe dry in between for smooth cuts. Place the cut ice cream on one of the cookies and sandwich it with the other. Freeze immediately. Repeat with remaining ingredients. Allow cookies to freeze completely before eating.

Pink Lemonade Cookies

Start to finish: 1 hour 20 minutes
Makes: 12 large cookies

Ingredients
For the cookie dough:
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
½ cup full-fat sour cream or full-fat plain Greek yogurt, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

For the frosting:
1 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon Pink Lemonade Kool-Aid® mix (add more for a stronger flavor)
1 tablespoon whole or 2% milk

Method
For the cookie dough:
In the bowl of a stand mixer, cream butter and sugar together 2 minutes, until light and fluffy. Mix in egg, sour cream and vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula. Add flour, baking powder and kosher salt. Mix on low speed until just combined.
Cover the dough and place it in the refrigerator to chill for 1 hour. When ready to bake, heat oven to 350 F.

Scoop the dough with a large (3 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Bake until the tops spring back when touched, about 11–12 minutes. Let cool completely on a wire rack.

For the frosting:
In the bowl of a stand mixer, beat butter on low for 1 minute, until smooth and lump-free. Add in powdered sugar, and mix on low speed until combined. Then, increase the speed to medium-high and continue mixing 2–3 minutes, until very light and fluffy. Add pink lemonade mix and milk to the bowl, and mix on low speed to combine. Once the cookies are completely cool, frost the tops of each and garnish with fresh lemon zest.

Rolled Pudding (Turkish Rolled Delight)

Active: 30 minutes | Inactive: 1 hour 30 minutes
Makes: 9 slices

Ingredients
6 ounces shredded coconut flakes
2 cups whole milk
½ cup + 2 tablespoons all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter
1 cup chopped walnuts
Fresh berries, for garnish

Method
Line a quarter sheet pan with parchment paper. Pour and press shredded coconut flakes into the pan, and set aside.

Pour milk into a medium saucepan. While frequently stirring, add flour, sugar and vanilla extract, and mix until thickened, about 10–15 minutes. When the mixture is bubbling, turn off the heat. Add butter and whisk until the butter melts. Pour the hot pudding onto the coconut layer. Cover the top of the pudding with chopped walnuts, and refrigerate 1 hour.

Gently roll up the pudding, refrigerate another 30 minutes and top with fresh berries. Serve and enjoy!

Crab Cakes with Greek Yogurt Remoulade

Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter

For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped

Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.

For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.

Cauliflower Chowder

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving

Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.

Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.

Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.

Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.

Bacon and Parmesan Cheese Sautéed Spinach

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into 1-inch strips
1 tablespoon salted butter
1 shallot, diced
¼ teaspoon crushed red pepper
5-ounces spinach (or any other green)
½ cup freshly grated Parmesan cheese

Method
Cook bacon in a heavy-bottomed skillet over medium heat until crisp. Remove bacon from pan and place on a paper towel-lined plate to drain. Remove all but 1 tablespoon of bacon grease from the pan. Add in butter to melt, followed by shallot. Saute until translucent, about 3 minutes. Stir in crushed red pepper and spinach. Cook, stirring constantly, until spinach is wilted and all moisture has evaporated. Stir in ¼ cup grated Parmesan cheese and half the bacon. Transfer to a serving dish and top with remaining Parmesan cheese and bacon. Serve immediately.

Key Lime Parfait with Coconut

Start to finish: 20 minutes
Impresses: 4

Ingredients
For the graham cracker crumble:
2 sleeves graham crackers
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of salt
For the Key lime mousse:
1 large avocado
3 Key limes, juiced
1 Key lime, zested
4 ounces vanilla Greek yogurt
Pinch of salt
Maple syrup (optional, if you prefer more sweetness)
For assembly:
8 ounces coconut-flavored yogurt
1/4 cup toasted coconut flakes
Lime zest, for garnish

Method
For the graham cracker crumble:
Pulse graham crackers in a food processor until fully crumbled. Add melted butter, maple syrup and salt. Pulse again until combined.
Transfer to a bowl until ready to assemble. 

For the Key lime mousse:
Wipe the bowl of the food processor to remove any remaining graham cracker crumbs. Add avocado, Key lime juice, Key lime zest, Greek yogurt, salt and maple syrup (if using). Pulse until blended smooth.

To assemble:
Line the bottom of each parfait dish with graham cracker crumble. Reserve a small amount for topping, if desired. Lightly press to pack the crust, and then alternate layers of Key lime mousse and coconut-flavored yogurt. Garnish with toasted coconut flakes, lime zest and remaining graham cracker crumble (if using) and serve.

Steak and Sweet Potato Frites

Start to finish: 50 minutes
Impresses: 4

Ingredients
2 8-ounce beef filets
2 large sweet potatoes, peeled 
3 tablespoons olive oil
Salt and pepper
4 tablespoons avocado oil (or other high-heat oil)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 cups fresh arugula
2 tablespoons butter, melted
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
No-fail hollandaise sauce

Method
Set beef filets on counter to start coming to room temperature. Heat oven to 425 F. Line a large baking sheet with parchment paper. Cut sweet potatoes lengthwise into 4 sections. Stack 2 sections on top of one another and cut into strips to make frites. Place on prepared baking sheet and toss with 1 tablespoon olive oil. Bake 30–35 minutes, flipping halfway through, or until frites are cooked through and golden.

While frites bake, make the steak. Heat a cast-iron pan over medium-high heat for at least 5 minutes, or until very hot. Generously season steaks all over with salt and pepper. Once hot, add avocado oil and sear steaks on each side and edges, about 1–2 minutes each. Place pan in oven and bake until the internal temperature reaches 145 F for a medium-cooked steak. If you don’t have an oven-proof pan, transfer steaks to a foil-lined baking sheet. Once steaks are done, leave on baking sheet or in the pan to rest.

In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar and maple syrup to combine. Toss in arugula to coat. When sweet potato frites are finished cooking, immediately toss with melted butter, parsley, Parmesan cheese and a sprinkle of salt. 

When ready to serve, slice rested steak into strips against the grain. In a dish, add sweet potato frites, arugula, slices of steak and drizzle with hollandaise. Serve immediately.

Cinnamon Streusel Bagel with Maple Walnut Cream Cheese

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold 
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon

For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts

Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.

Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)

For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.

To assemble:
Schmear with cream cheese and serve immediately.

Raspberry and Lemon-Curd Parfait

Start to finish: Active: 30 minutes | Inactive: 2 hours
Impresses: 4

Ingredients
For the homemade lemon curd:
2 teaspoons fine lemon zest
¾ cup lemon juice
2 large eggs
2 egg yolks
¾ cup white granulated sugar
Pinch of salt
1 stick unsalted butter, cut into 1-tablespoon slices

For the yogurt whipped cream:
¾ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla extract
4 ounces Greek yogurt

For assembly:
6 ounces fresh raspberries, washed and dried 
1 cup prepared granola, plus ¼ cup for garnish (or 8–12 vanilla wafer cookies, crumbled)
Fresh mint (optional)

Method
For the homemade lemon curd:
Add lemon zest, lemon juice, eggs, egg yolks, sugar and salt in a heavy-bottomed saucepan. Whisk together, then slowly warm over very low heat. Once ingredients are combined, add the butter 1 tablespoon at a time, allowing it to fully melt before adding more. Continuously stir to avoid curdling the eggs. Cook 10 minutes, or until the mixture thickens and coats the back of a spoon. Carefully strain through a fine mesh strainer to remove the zest. Then, allow to cool and store in the refrigerator until ready to assemble. 

For the yogurt whipped cream:
Whip heavy cream with an electric mixer. As it starts to thicken and form peaks, add sugar and then vanilla extract. Once the whipped cream is full and thick, fold in Greek yogurt. Avoid overmixing to prevent the air from being knocked out of the whipped cream.

To assemble:
Line parfait dishes with a layer of fresh raspberries. Add a layer of yogurt whipped cream and then a thin layer of lemon curd. Separate with a layer of granola. Repeat until the parfait jars are full. Garnish with remaining raspberries, granola and fresh mint. Serve immediately. 

Notes: Use the remaining homemade lemon curd as a spread for toast, pancakes, pastries, biscuits or cookies. It will keep in the refrigerator 1–2 weeks.

Classic Eggs Benedict with Herb Butter

Start to finish: 30 minutes
Impresses: 2

Ingredients
4 tablespoons salted butter, softened 
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 English muffins, halved 
1 teaspoon white vinegar
4 eggs 
Salt and pepper, to taste
4 slices Canadian bacon
No-fail hollandaise sauce

Method
Heat oven broiler and line a baking sheet with foil. In a small bowl, combine butter, dill, parsley and chives. Evenly spread herb butter over each half of the English muffins. Place face-side up on the prepared baking sheet.

Fill a large pot halfway with water. Add in vinegar and bring to a boil. Reduce to a simmer and crack eggs one at a time into simmering water. Carefully lower the eggs into the water. If you want a round poached egg, swirl the water in a circular motion with a wooden spoon. This will tighten the whites around the egg when it hits the water. Poach 3–4 minutes (this will result in a cooked white and runny yolk). Drain on a paper-towel lined plate and season with salt and pepper.

While the eggs poach, bring a pan over medium heat. Warm Canadian bacon until slightly browned, about 2 minutes per side. Place English muffins under broiler and toast until slightly browned, about 3 minutes. Watch these closely as each oven varies. 

When ready to assemble, place toasted English muffins on a plate or serving dish. Top each side with one slice of Canadian bacon and a poached egg. Generously drizzle fresh, warm hollandaise atop each English muffin.

Serve immediately.

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No-fail hollandaise sauce
Start to finish: 5 minutes
Makes: 1 cup finished sauce

Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted

Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.

Serve immediately.

No-Fail Hollandaise Sauce

Start to finish: 5 minutes
Makes: 1 cup finished sauce

Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted

Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.

Serve immediately.