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.

Spooky Cake Milkshake

Start to finish: 20 minutes
Impresses: 2

Ingredients
For the cake crumbs:
¼ cup unsalted butter, melted
¾ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons Halloween sprinkles

For the milkshakes:
3 cups (about 6 scoops) vanilla ice cream
¼ cup vanilla or cream cheese frosting
1 cup whole milk
Whipped cream
Halloween sprinkles

Method
For the cake crumbs:
Heat oven to 300 F and line a baking sheet with parchment paper. In a small bowl, combine the cake crumb ingredients and mix together until small clusters begin to form. Spread evenly on a baking sheet and bake for 15 minutes, or until lightly browned and crunchy. Let cool completely before making milkshakes.

For the milkshakes:
Spread a small amount of frosting on the top of your milkshake glasses and roll in Halloween themed sprinkles. Add some of the cooled cake crumbs to the bottom of the glass. Add ice cream, frosting and milk to a blender, and blend until smooth and creamy. Pour into milkshake glasses until half full, top with another layer of cake crumbs and finish with the remaining milkshake. Garnish with whipped cream and extra sprinkles.

Birthday Cake Milkshake

Start to finish: 20 minutes
Impresses: 2

Ingredients
For the cake crumbs:
¼ cup unsalted butter, melted
¾ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons rainbow sprinkles

For the milkshakes:
3 cups (about 6 scoops) vanilla ice cream
¼ cup vanilla or cream cheese frosting
1 cup whole milk
Whipped cream
Rainbow sprinkles

Method
For the cake crumbs:
Heat oven to 300 F and line a baking sheet with parchment paper. In a small bowl, combine the cake crumb ingredients and mix together until small clusters begin to form. Spread evenly on a baking sheet and bake for 15 minutes, or until lightly browned and crunchy. Let cool completely before making milkshakes.

For the milkshakes:
Spread a small amount of frosting on the top of your milkshake glasses and roll in rainbow sprinkles. Add some of the cooled cake crumbs to the bottom of the glass. Add ice cream, frosting and milk to a blender, and blend until smooth and creamy. Pour into milkshake glasses until half full, top with another layer of cake crumbs and finish with the remaining milkshake. Garnish with whipped cream and extra sprinkles.

Creative Caffeinations

View fullsize

Six luscious ways to spice up your morning (or anytime) cup of joe.

Sundae times
This is one to write home about. Plop two scoops of ice cream — we’re partial to traditional vanilla — into a low glass and top with four ounces of hot, strong coffee. Sip with a thick straw or enjoy with a spoon.

Ice, ice, breve
Brew a pot of your favorite coffee, chill and then pour into ice cube trays. Once frozen, pop them out, fill your vessel of choice and top with half and half for an iced coffee that won’t get watered down.

The caveman
For a cup that will keep you full until lunch, blitz together eight ounces of warm coffee and one tablespoon of butter in a blender (careful, hot liquids expand, so make sure to have plenty of room in the blender or use a milk frother for this step) for 20–25 seconds or until frothy. Add in a splash of vanilla extract and drizzle of honey if you’re feeling extra sweet.

Crema crema
A toasty (in more ways than one) take on the traditional Vietnamese-style coffee. Pour a healthy tablespoon of sweetened condensed milk into your mug, stir and sprinkle with a dash of cayenne for a real kick start.

Whip it
Ribbons of freshly whipped cream take the place of creamer for a subtly sweet take on the classic. Whip together heavy cream and a sprinkling of sugar until airy peaks form, then top your cup with a dollop or swirl in a spoonful.

Cocoa au lait
Recover from a tough workout with a jolt or just enjoy the benefits of mocha madness. Fill a to-go cup with ice and pour in equal parts chocolate milk and iced coffee.