Pear Crumble

Pear Crumble
Cuisine: American
Recipe type: Dessert
Serves: 6

Prep time: 
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  • 6 medium pears, peeled and sliced
  • 2 tbs. lemon juice
  • ⅓ cup granulated sugar
  • ⅓ cup old-fashioned oats
  • ⅓ cup all-purpose flour
  • ⅓ tsp. ground cinnamon
  • 3 tbs. cold butter

  1. Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice.
  2. In a large bowl, combine the sugar, oats, flour, and cinnamon.
  3. Cut in butter until crumbly. Sprinkle over pears. Bake at 350° for 25-30 minutes or until golden brown and bubbly.Pear Crumble


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Roasted Strawberry Ice Cream

Roasted Strawberry Ice Cream
Recipe type: Dessert
Serves: 1 pint

Prep time: 
Cook time: 
Total time: 

  • 1 pound fresh strawberries, halved and de-stemed
  • 2 tbs. granulated sugar
  • 2 tbs. light corn syrup
For vanilla base:
  • 1 cup whole milk
  • 1 cup heavy cream
  • seeds from half a vanilla bean
  • 5 egg yolks
  • ½ cup granulated sugar

  1. Place strawberries on foil-lined baking sheet. Sprinkle with granulated sugar and corn syrup, then place in a 350 degree oven for 30-35 minutes, or until they’re soft and have released their juices. Remove from oven, place in a large mixing bowl, and gently mash.
  2. In a saucepan, over medium heat, combine the milk, cream, and sugar. Bring to a simmer.
  3. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the vanilla bean.
  4. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.Roasted Strawberry Ice Cream


Applesauce Oatmeal Raisin Cookies

Applesauce Oatmeal Raisin Cookies
Cuisine: American
Recipe type: Dessert
Serves: 24-30 large cookies

Prep time: 
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  • 1¾ cup rolled oats
  • 1 large egg
  • ¾ cup applesauce
  • 1½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • ½ cup sugar
  • ½ cup butter, softened
  • 1 cup raisins

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
  3. In a large bowl, combine sugars with an electric mixer on medium speed. Add butter and beat to form a paste. Add egg and applesauce, and blend until smooth. Add raisins to flour mixture. Blend at low speed just until combined.
  4. Drop dough by tablespoons onto lightly greased cookie sheets, about 2 inches apart. Bake for 12-14 minutes or until light brown. Immediately transfer to a cool, flat surface.Applesauce Oatmeal Raisin Cookies


Blueberry Lemon Parfait

Blueberry Lemon Parfait
Recipe type: Dessert
Serves: 4

Prep time: 
Total time: 

  • ½ pint blueberries
  • ⅛ cup sugar
  • 1 tsp. water
Lemon Cream
  • 3 large eggs
  • ½ cup sugar
  • zest of 1 lemons
  • 3 tbs. unsalted butter
  • 1 cup heavy cream
  • ⅛ cup confectioners’ sugar

  1. In a small saucepan, combine the blueberries, sugar, and water and cook over medium heat. Stir occasionally, about 3 minutes. Transfer to a bowl and refrigerate.
  2. Set a fine mesh strainer over a heatproof bowl. In a medium saucepan whisk the eggs with the sugar, lemon zest, and lemon juice. Cook over low heat, whisking constantly for about 3 minutes.
  3. Whisk in the butter, one tablespoon at a time, cook for 3 more minutes.
  4. Take off of heat and immediately strain the lemon curd into the bowl. Cover with plastic warp and refrigerate.
  5. In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners’ sugar and whip until stiff peaks are formed.
  6. Fold the whipped cream into the lemon curd.
  7. Place blueberry compote in the bottom of 4 parfait glasses. Top with the lemon cream, then cover and refrigerate until chilled, at least 90 minutes.Blueberry Lemon Parfait


Skillet Apples with Lemon and Thyme

Skillet Apples with Lemon and Thyme
Cuisine: Fusion
Recipe type: Dessert
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1 tablespoon butter
  • 3 Gala apples, quartered, cored, and sliced ¼-inch thick
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon lemon zest
  • Ice-cream (optional)

  1. Place a large skillet over medium heat.
  2. Add the butter followed by the apples, salt, and pepper.
  3. Cook until the apples are just soft, then stir in the thyme and lemon zest.
  4. Serve immediately with ice-cream.Skillet Apples with Lemon and Thyme


Lemony Lemon Brownies


For the “Brownie” batter:
•    1/2 cup unsalted butter
•    3/4 cup flour
•    2 eggs, large
•    2 tbsps lemon zest
•    2 tbsps lemon juice
•    3/4 cup granulated sugar
•    1/4 teaspoon sea salt
For the tart lemon frosting/icing:
•    4 tbsps lemon juice
•    8 tsps lemon zest
•    1 rounded cup powdered sugar


1.    Starting off with the brownie batter:
2.    Preheat the oven to 350 degrees.
3.    Prepare the baking dish with butter/cooking spray and set aside.
4.    Squeeze lemon and scrape the skin, enough for 2 tsps of zest and 2 tsps of juice.
5.    Beat the flour, sugar, salt, and softened butter, preferably with an electric mixer with paddle attachment.
6.    In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well merged.
7.    Pour it into the flour mixture and beat for 2 mins at medium speed – it should be soft and creamy.
8.    Pour into baking dish and bake for 23-25 mins, should turn slightly brown on the on the sides.
9.    Be careful not to overbake – the bars shouldn’t be dry. Once baked, remove from oven and leave out to cool entirely before frosting.
10.    Filter the powdered sugar and whisk with lemon zest (8 tsps) and juice (4 tsps).
11.    Start frosting with only half the amount using a rubber spatula, letting it set.
12.    Spread the other half over the bars, and let it set. Note that it doesn’t harden like most icing.
13.    Cut into brownie sizes and serve.

Source: Becky Charms

Macaroon Kiss Cookies

  • 2 1/2 cups flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups butter
  • 6 oz. cream cheese
  • 1 1/2 cups sugar
  • 2 egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses
  1. Mix flour, baking poser and salt and half the coconut in a bowl.
  2. In a second bowl, beat butter, cream cheese, sugar, egg yolks, vanilla and orange juice.
  3. Combine well the two mixtures. Refrigerate for an hour.
  4. preheat oven to 350F.
  5. Make 2-inch balls from the dough and roll it in the rest of the coconut. Make sure it is completely covered.
  6. Place it on a baking pan and bake for about 15 minutes.
  7. Once taken out of the oven, when it is hot – stick a Hershey Kiss into each cookie.
  8. Bake again for about 1 minute.


Starbucks Lemon Pound Cake


For the Cake

  • 4 lemons
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3 cups superfine sugar
  • 6 eggs
  • 1 cup full-fat sour cream

For the Glaze

  • 2 lemons
  • 2 cups powdered sugar


  1. Preheat oven to 325F.
  2. Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
  3. Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
  4. Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
  5. In a small bowl, mix together sugar and the zest, cover and let it sit.
  6. Add to a bowl the Baking soda, flour and salt, mix and let is sit.
  7. In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
  8. Gently mix the rest of the ingredients, lemon juice and lemon cubes.
  9. Grease a 16-cup tube pan. Transfer the mix to the pan.
  10. Bake for about 30 minutes and test, bake longer if necessary.
  11. Take out of pan and let cool down.
  12. Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
  13. Pour the glaze over the cake and let it harden.



Coca Cola Chocolate Cake – AKA – The Triple C Cake


•    2 c flour
•    2 cups sugar
•    1/2 teaspoon salt
•    1 teaspoon baking soda
•    1/2 teaspoon cinnamon
•    1 cups butter
•    1/4 cups unsweetened cocoa powder
•    1 cups coca-cola
•    1/2 cups buttermilk
•    2 eggs
•    1 teaspoon vanilla extract

1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of powdered sugar
1 cup chopped pecans



  1. In a pot or deep pan, insert butter, cocoa powder, coca- cola and buttermilk on med to high heat.
  2. Mix well and remove from heat once boiled.
  3. In a separate bowl, mix flour, sugar, salt, baking soda, and cinnamon and put into pot whisking it well.
  4. Include eggs and vanilla – whisk again.
  5. Mix into pot and bake for 30 minutes @ 350F.
  6. For the glaze, mix butter, cocoa powder and coca cola into a pan and boil.
  7. Remove from heat once boiled.
  8. Add 4 cups of powdered sugar, stirring between each one, until smoothly combined.
  9. Add in the pecans and stir.
  10. Apply glaze onto cake (once out of the oven), and serve.


Soft Brown Sugar Cookies


2/3 cup butter
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream

For the frosting-

1/4 cup butter
1 cup powdered sugar
2tsp Milk


In a small bowl, mix well brown sugar, eggs, vanilla extract, sour cream and butter.

In a larger bowl, mix the salt, baking powder, flour and soda.

Combine the two mixtures.

Preheat oven to 350F.

On a baking pan, create 1 inch circles of the cookie dough.

Bake for 10 minutes.

For the frosting –

Browned Butter Frosting

In a skillet over a medium heat, combine the ingredients and stir constantly until getting a “steady” frosting.