Cooks Network: DESSERT

Sticky-sweet, lightly crispy peanut butter rice krispie mixture topped with a thick layer of melted chocolate and sprinkled with magical flakes of sea salt. That’s all, thank you and goodnight Twin Cities!

Friends, this is the food I was raised on. In the background of every family and school event of my childhood lies a scratched and dented 9×13 of almost-gone scotcheroos. It is simple Midwestern goodness and it should not be messed with.

Except, I did one thing: I messed with it. Whyyyy.

As an anxious person finding her way through the world, I’d say I follow all rules of all places at all times exactly ALL THE TIME, but there is always that pesky 1% of the time at which point I become a rule-breaking, delinquent, rogue recipe “creative.” It is not wise to give me your classic recipes. I am not to be trusted with such precious, unbreakable things. I pinky promise I will take what is written and go off the rails with it.

In my childhood, there was no swim meet, sleepover, or class party that did not require a pan of scotcheroos.

And to this day, there is no weekend road trip or cabin visit that doesn’t require a pan of scotcheroos made by mom – but wait. I’m actually being 100% serious. My mom literally dropped off a little tupperware of scotcheroos just last week for our road trip up to the North Shore with Kev and Mel. Let me say that again: MY MOM DROPPED OFF TREATS FOR ME AND MY FRIENDS. Last week. I am 31 years old.

Scotcheroos are the symbolic representation, the physical manifestation, of all that is good and right about treats made by mom. Can you guys confirm this? Midwesterners? Kids? Grown ups acting as kids? Moms? I’m very confident that this is just a fact of life when you are born and raised in small town Minnesota.

So let’s get to business. What exactly makes a scotcheroo modern? We’re going clean and modern on a few different fronts here.

Replacement of corn syrup + sugar with brown rice syrup + real maple syrup.
Replacement of rice krispies with brown rice krispies.
Replacement of butterscotch-chocolate topping with dark chocolate sea salt topping.

Strict adherence to the shape, texture, and general basic awesomeness of the classic scotcheroo is of extreme importance. The goal here is to end up with a chewy, crispy, chocolate-top-heavy dessert bar that is an almost-mirror image of the original. Hear me out, please, all you treat-making moms across the great states of Minnesota and Wisconsin: the classic still reigns supreme. This is it no way meant to be a replacement for all that is good and right about retro Midwestern dessert bars.

This is just a modernized version for the days when a) YOU NEED A SCOTCHEROO, and b) you’d like it to fall more under the homemade-granola-bar category as opposed to the just-ate-dessert-for-breakfast-again category, and c) you are a grown adult human person – possibly also modern – and you should be able to make your own dessert bars by now.

Confession: Even though they are not the most high quality thing a person could ever eat, I cried a few tears when I left the butterscotch chips behind in this recipe. That being said, I cannot recommend the sea salt dark chocolate combo enough. If you felt strongly about this and wanted to leave the original topping alone (chocolate + butterscotch chips) so you get some butterscotchy vibes in your life, by all means. You do you, friend.

Dear Modern Scotcheroos: we’re grown ups who make our own chocolate peanut butter rice krispie bars now, and we’re coming for ya.

INSTRUCTIONS

Rice Krispie Mixture: Melt brown rice syrup, peanut butter, and maple syrup in a large pot until a smooth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into a 9×13 pan.

Chocolate Topping: Melt chocolate chips gently and slowly (preferably in a double boiler, or, in my case, a random stainless steel bowl fitted inside a pot of simmering water, but microwave or regular saucepan works, too). Pour chocolate over the rice krispie mixture and sprinkle again – !! – with sea salt because you don’t want to hate your life. Rest at room temperature until chocolate is set and watch them disappear.

NOTES

I usually get my brown rice krispies at Whole Foods (store brand), but you can also just use regular rice krispies if you can’t find the brown rice version.

I tried subbing honey in place of the brown rice syrup and/or maple syrup and did not love it. It works texturally, but it is so overwhelmingly sweet. Like, make-your-teeth-hurt sweet. This coming from someone with a pretty high tolerance for sweets. I’d highly recommend sticking with the brown rice syrup which has a nice sticky texture but a much less dramatic sweetness to it.

These travel so well! We take them everywhere with us in the summer – parties, road trips, etc.

INGREDIENTS

1 cup brown rice syrup
1 cup peanut butter
1/4 cup real maple syrup
6 cups brown rice krispies
1 24-ounce bag of dark chocolate chips
a generous pinch of flaked sea salt

NUTRITION INFORMATION

Serving Size: 1 (62 g) Servings Per Recipe: 24

Calories 282.4 Calories from Fat 114 40% Total Fat 12.7 g 19% Saturated Fat 6 g 30% Cholesterol 5 mg 1% Sodium 120.9 mg 5% Total Carbohydrate 40.5 g 13% Dietary Fiber 1.3 g 5% Sugars 25.8 g 103% Protein 4.3 g 8%

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Lately my inspiration in the kitchen has been flowing freely and I am loving it. I am feeling inspired by so many great cookbooks, dishes listed on restaurant menus, and especially by beautiful offerings at my favorite local markets and stores. Sometimes a single ingredient sets my mind rambling until I settle on the perfect way to feature it. In the case of this particular recipe, I found these gorgeous vibrant locally grown edible flowers, and I knew I had to do something with them. I wanted something light, pretty, and subtly floral and thus, lemon lavender cupcakes were born.

If the sound of lavender in a dessert makes you cringe, don’t. I used to be skeptical but found that I do enjoy lavender when it is carefully balanced. In this case, we have sweet-tart lemon cupcakes topped with a fluffy lemon buttercream and finished with a thin coat of lavender sugar over the top. This gives a floral note that is mild and earthy. If you are super into lavender and want to further enhance that flavor, make a lavender simple syrup and brush it onto the cakes when they are still warm from the oven

There are a few different approaches you can use to make the lavender sugar. The one I used and what I recommend is to finely grind culinary lavender buds in a spice grinder and combine a small amount with the sugar (recipe below). You can try grinding the buds with a mortar and pestle, but I have tried this before and find that lavender doesn’t grind finely enough. You could also use a food processor, but you would have to use quite a lot of lavender and you only need a teeny bit for this recipe. One additional approach would be to simply combine lavender buds with sugar and let the scent infuse the sugar over time. This would bring the flavor but would not have the lovely flecked appearance that I prefer. Tons of options – see what works best for you!

Side note – the kids both thoroughly enjoyed helping me style the cupcakes themselves as well as these photos. I think they did a pretty good job!

PREPARATION

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend. In the bowl of an electric mixer, combine the sugar, lemon zest, and butter. Beat on medium-high speed until light and fluffy, about 3-4 minutes.

Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed. In a small bowl or measuring cup, blend together the sour cream, lemon extract, and vanilla. With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners. Bake until the cupcakes are just set and pale golden, about 20-22 minutes. Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and lemon zest to the bowl and mix on medium-low speed just until incorporated. Add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream and lemon juice on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Transfer the frosting to a pastry bag fitted with a wide plain round tip. Pipe a round dome of frosting onto each cupcake. In a small bowl or ramekin, combine the granulated sugar with the ground lavender and whisk until evenly combined. Gently dip the frosted portion of each cupcake into the sugar mixture to adhere a thin layer over the entire surface without distorting the shape. Once fully coated, you can gently cup the frosting with your hand to help mold it into an even mound. Garnish as desired with fresh lemon peel, lavender sprigs, or edible flowers.

INGREDIENTS

For the cupcakes

3 cups (15 oz.) unbleached, all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 cups (14 oz.) granulated sugar
Zest of 1 lemon
1 cup (8 oz.) unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tsp. lemon extract
½ tsp. vanilla extract

For the frosting

1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
Zest of 1 lemon
2 tbsp. heavy cream
1½ tbsp. freshly squeezed lemon juice

To finish

½ cup granulated sugar
½ tsp. finely ground culinary lavender buds

NUTRITION INFORMATION

Serving Size: 1 (68 g) Servings Per Recipe: 12

Calories 272.4 Calories from Fat 55 20% Total Fat 6.2 g 9% Saturated Fat 0.8 g 4% Cholesterol 0 mg 0% Sodium 173.3 mg 7% Total Carbohydrate 53.7 g 17% Dietary Fiber 0.4 g 1% Sugars 41.9 g 167% Protein 1.4 g 2%

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This simple baked donut recipe is full of color from funfetti sprinkles and topped with an easy chocolate glaze! The perfect lightened-up doughnut recipe for a fun brunch or breakfast. This post contains affiliate links, which means if you buy something I’ll receive a small commission at no additional cost to you. Thanks for supporting Cooks Network

I’m extra excited about these donuts because APPARENTLYYYYYY today is National Donut Day! (At least according to the interwebs and my suddenly donut-covered Instagram feed. But whatever. I’m rolling with it).

This is officially the first time in, umm, EVER that I have actually been “on time” for a food holiday. Usually I’d be like “OMG! Donut pictures! National donut day! How fun!” and then three weeks later I’d be like “here is a donut recipe because I am chronically late to all of the internet parties but you can totally bookmark it for next year! But not today, you guys.

These donuts are pretty quick to make, and they’re baked (which means they’re basically health food, right?) Dip ’em in the fudge-y chocolate glaze, hit them with all of the sprinkles, then let it set for a few minutes and you’ll be on your way to baked donuts bliss.

INSTRUCTIONS

FOR THE DONUTS

Preheat oven to 350 degrees F.
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and nutmeg. Set aside.
In a separate mixing bowl, whisk together milk, Greek yogurt, egg, melted butter, and vanilla extract.
Add the wet ingredient mixture to the flour mixture and stir until batter is just combined. It should look like thick cake batter.

Gently fold the rainbow sprinkles into your batter.
Grease your donut pan with cooking spray (I use a Misto spray bottle [affiliate link] with vegetable oil instead of store-bought cooking spray – healthier and more environmentally friendly!)
Spoon donut batter into a pastry bag with no piping tip (you could also use a plastic bag and snip off a corner with scissors).

Pipe donut batter into donut pan, filling each cavity a little more than halfway full.
Bake donuts at 350 degrees F for 10-12 minutes until lightly browned on top.
Remove donuts from oven and let them cool in the pan for 5-6 minutes, then turn them out onto a wire rack to finish cooling.
When donuts are nearly cooled, make the glaze.

FOR THE GLAZE

Whisk powdered sugar and cocoa powder together in a medium mixing bowl.
Add melted butter and whisk it into the powdered sugar.
Whisk vanilla extract and milk into powdered sugar mixture until smooth. The glaze should be thick and shiny.

Dip the top of each donut into the glaze and return to the wire cooling rack (you may want to put a towel or plate under the wire rack to catch any drips of frosting). Top donuts with sprinkles while glaze is still wet.

Let the glaze set for 10-15 minutes or so, then serve and enjoy.

NOTES

These donuts are best on the day they’re made, but you can store them in an airtight container on the counter for 1-2 more days if you don’t get through them all.

Baked donuts can occasionally stick to the pan a little bit (I find it depends on the pan and the cooking spray you use) but just run a butter knife lightly around the edges of each donut to coax them out of the pan if they stick! Be sure to also let the donuts cool IN the pan for a few minutes before you turn them onto a cooling rack – I almost never tell you to cool stuff in the pan, but in this case it gives the donuts a chance to set and helps you pull them out of the pan a little easier!

I use this donut pan (affiliate link) from Wilton. If you don’t have a donut pan, you can bake the batter in a cupcake or muffin tin, but you may need to adjust the cooking times, so keep an eye on them as they bake.

INGREDIENTS

FOR THE DONUTS

1 cup all-purpose flour (measured correctly by scooping and leveling)
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 cup milk
1/4 cup plain Greek yogurt
1 egg
3 Tbsp. unsalted butter, melted
3 tsp. vanilla extract
1/4 cup rainbow sprinkles

FOR THE GLAZE

1 cup powdered sugar
4 Tbsp. cocoa powder
4 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
4 Tbsp. milk
1/2 cup rainbow sprinkles

NUTRITION INFORMATION

Serving Size: 1 (110 g) Servings Per Recipe: 12

Calories 332.8 Calories from Fat 58 18% Total Fat 6.5 g 9% Saturated Fat 4.2 g 21% Cholesterol 37.4 mg 12% Sodium 304.2 mg 12% Total Carbohydrate 68.2 g 22% Dietary Fiber 2.8 g 11% Sugars 45.5 g 182% Protein 5 g 10%

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Walnut Baklava is a holiday tradition! Layers of butter pastry loaded with ground walnuts drenched in homemade simple syrup that’s scented with orange blossom water and rose water.

Question for you

I’ve got buttery layers of phyllo pastry alternating with cinnamon-scented ground walnuts that i’ve generously drizzled with orange blossom and rose water scented simple syrup. Now would it be okay if I shared a piece with you

The sweet smells of orange blossom and rose water scented simple syrup tortures me. Mingling with toasty ground walnuts and buttery layers of phyllo. It’s a classy sort of dessert. One that I oddly grew up loving. Don’t get me wrong – I loved chocolate cupcakes smeared with frosting as much as the next kid too. In fact, I probably wouldn’t have said no to any sort of dessert. Biggest sweet tooth on the block right here. ? ? ?

There was always an abundance of this buttery pastry loaded with ground nuts and floral notes when the colder months rolled around. Homemade baklava has been a staple in our household for a majority of my life.

So many sweet memories of buttering thin layers of phyllo with my mom on chilly winter mornings. Hot cups of chai steaming in the background, uneaten toast, the windows just starting to fog, a glistening blanket of snow just beyond it. Brushing away at the phyllo layers with melted butter. It’s almost as if time would slow down and the only thing that mattered was making perfect layers for our baklava.

This year for the holidays, I wanted to revisit those beautiful times. Since making walnut baklava was a such a big part of the winter holidays for me, I pitched the idea to Anees knowing full well that it probably wouldn’t fly. To my surprise, he immediately agreed. Baklava sorta has that affect on people I guess. And then there was something about how chocolate baklava needed to come next but by then I was already swooning over the thought.

And that’s when it happened; panic struck. I grew up watching my mom make baklava (and ate loads of it too) but somehow the idea of thin phyllo alternating with nuts, without my mom watching, kinda scared me. And don’t even get me started on making simple syrup! So I did what anyone would do. I called my mom. Frantically asked for every tip she had and she assured me I could do it. She even offered to baby sit because I insisted on finally doing it all by myself. Moms are just the best, aren’t they? Besides, this was the year I told myself I’d do 30 things on my culinary bucket list I hadn’t done before. Times atickin’, So checking another one off the list was priority.

This walnut baklava recipe is a combination of a few things like my moms baklava recipe and my favorite bakery’s take on it. They have a more middle eastern style of simple syrup where it’s spiked with orange blossom and rose water. I expect a huge thank you note for the glorious floral aromas coming from your kitchen.

The first step is to make the simple syrup. You need two parts sugar to one part water, a squeeze of lemon juice, and a couple tablespoons of honey. Once it reaches a boil, you’ll lower the heat and let it just simmer away for 10 minutes. Remove the saucepan from the heat and stir in the syrup. You don’t want the flavorings to cook so be sure to do this step off the flame.

The next thing we’re going to do is make the nut filling. You’re going to melt 4 tablespoons of butter in a saucepan or the microwave in a small bowl while you combine the California Walnuts, sugar, and cinnamon in a bowl. Drizzle in the melted butter and stir. You’ll be left with something that looks almost like a crumb topping or streusel.

The most laborious part about making baklava is making the phyllo layers and buttering them. But if you’re anything like me, you enjoy repetitive tasks like these as they really give you a chance to just relax and let your mind wander.

You’ll start by buttering each layer of phyllo. A total of 10 layers then 1/5th of the nut mixer. Followed my 5 more layers of phyllo, then more nuts and more phyllo. See what I mean? It’s easy, just layering. The key is to start and end with 10 layers of phyllo to create a steady base, all the layers in between get 5 sheets. Cut the pastry into 4 wide strips, turn the pan and make diagonal cuts for that signature baklava look.

Finally, while it’s still hot and fresh out of the oven, drizzle it with that simple syrup. You can hear the syrup sizzling as it hits the pan. This keeps the baklava crispy for the first few days. It’s important to use room temperature syrup poured over hot baklava so that the phyllo stays nice and crisp.

Now the hard part, let it sit for 6-8 hours to soak up that syrup. My mom always says to let it sit overnight if possible. This really allows the syrup to be soaked up and the phyllo gets all crispy again. You can store leftover baklava loosely covered by a tea towel or in an airtight container. Note that it will start getting a little softer after the first couple of days.

Buttery layers of phyllo with ground nuts perfectly layered in between and topped with a rose water syrup.

PREPARATION

SYRUP:
Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. Remove from heat, stir in the orange blossom water and rose water. Let cool.

BAKLAVA:
Position a rack in the center of the oven and preheat the oven to 350ºF.
In a large bowl, add the ground walnuts, sugar, 4 tablespoons melted butter, and ground cinnamon, stir to combine. Your filling should be coarse, almost like a streusel or a crumb topping.
Lightly butter or spray the inside of a 9×13 baking dish with cooking spray.
Working on a large clean surface, unroll the phyllo dough and lay flat. Place your baking pan on top of the phyllo and trim off any excess. Cover the phyllo with a damp towel so it doesn’t dry out. Keep it covered as much as possible.

Place the first sheet of phyllo in the baking pan, brush with butter until the entire surface is evenly coated. Place a second sheet of phyllo on top and again brush with melted butter. You’ll do this a total of 10 times. Then, sprinkle on ¾ cups (or eyeball about 1/5) of the ground walnut mixture. Here’s the order:

10 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
5 sheets of buttered phyllo, ¾ cup filling
10 sheets of buttered phyllo, ¾ cup filling

Brush the top of the last layer of phyllo with melted butter. Cut into 4 wide strips, turn the pan and cut diagonally to form a diamond pattern. Bake the baklava for 40-50 minutes or until it’s golden brown on top.

Immediately pour the simple syrup over the baklava while it’s still hot. Let cool completely to room temperature. For best results, let sit at least 6-8 hours and ideally, overnight. Cover loosely with a cloth once it’s room temperature. Garnish with additional ground walnuts as desired. Baklava can be stored at room temperature for about 1- 1 ½ weeks.

NOTES:
If you don’t have ground walnuts, all you need to do is toss them into a food processor and pulse until ground.

You’ll notice that sometimes, the phyllo sheet starts sliding around over the nut layer, tap your butter-filled pastry brush rather than brushing that layer if this happens to you.

Note that the baklava will start getting softer after the first couple days. Perfectly fine to eat, but the phyllo just starts losing a little crispness.

INGREDIENTS

BAKLAVA

4 cups (1 lb.) ground California Walnuts
¼ cup sugar
2 ½ sticks (1 ¼ cups) melted butter
½ teaspoon cinnamon
1 lb. box phyllo dough, thawed in refrigerator overnight

SYRUP

2 cups sugar
1 cup water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon orange blossom water
2 tablespoons rose water

NUTRITION INFORMATION

Serving Size: 1 (109 g) Servings Per Recipe: 24

Calories 208.5 Calories from Fat 114 55% Total Fat 12.7 g 19% Saturated Fat 4.9 g 24% Cholesterol 17.8 mg 5% Sodium 79.8 mg 3% Total Carbohydrate 22.9 g 7% Dietary Fiber 1.1 g 4% Sugars 13.8 g 55% Protein 2.7 g 5%

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Deep chocolate cake and ganache with a creamy raspberry interior and a stunning presentation make this showstopper the perfect end to any celebratory meal. See the article for step-by-step photos. If you’re not a fan of the spiral sliced look, you can also make a stacked geometric design (see the variation below).

PREPARATION

Make the cake

Position a rack in the center of the oven and heat to 400°F. Butter a large rimmed baking sheet and line with parchment. Butter the parchment and dust with cocoa powder, shaking out the excess. Combine the cocoa powder, flour, and salt in a small bowl.

Separate 3 eggs. Reserve the whites, and put the yolks in the bowl of a stand mixer fitted with the whisk attachment. Add the remaining whole eggs and 1/2 cup of the sugar, and beat on high speed until thick and light in color, about 5 minutes. Transfer to a large bowl. Sift half of the cocoa powder mixture over the eggs. Using a large silicone spatula, fold to combine. Repeat with the remaining cocoa powder mixture.

In a clean stand-mixer bowl with a clean whisk attachment, beat the 3 egg whites on medium speed until frothy, about 30 seconds. Add the remaining 2 Tbs. of sugar, increase the speed to medium high, and whip until medium peaks form, about 3 minutes. With a silicone spatula, fold half of the whites into the chocolate mixture to lighten. Gently fold in the remaining whites and the vanilla until the batter is evenly colored, with no streaks of white. Scrape the batter into the prepared pan, gently leveling it with an offset spatula.

Bake until the cake springs back when touched in the center, about 12 minutes. Set the pan on a wire rack and allow to cool slightly.

Run a knife between the edge of the pan and the cake. Dust the top of the cake with cocoa powder. Flip the cake onto a clean kitchen towel, peel off the parchment, and starting with a long side, roll up the cake with the towel so that you have a 16-inch-long roll. (This will help the cake roll without cracking when filled.) Let cool completely in the roll, about 30 minutes.

Make the ganache

Meanwhile, pulse the two chocolates, the butter, and salt in a food processor until combined but still chunky, about 17 pulses. Combine the heavy cream and vanilla in a small saucepan and bring to a simmer over medium heat. With the food processor running, add the hot cream in a thin stream and process until smooth, about 1 minute. Add the brandy, if using, and pulse to incorporate. Transfer the ganache to a medium bowl and refrigerate uncovered until it is the consistency of thick pudding, about 25 minutes.

Form the roulade

Unroll the cake (it will still be slightly curled from cooling in a roll).

Put about half of the ganache in the bowl of a stand mixer fitted with the paddle attachment (cover and refrigerate the rest), and beat on high speed until light in color and about doubled in volume, scraping down the bowl as necessary, about 4 minutes.

Working quickly, spread about half of the paddled ganache over the surface of the cake in a thin, even layer (reserve the rest for another use). Roll the cake up as tightly as possible to form a 16-inch-long roll. Wrap the cake tightly in plastic and refrigerate until the ganache is firm and sliceable, at least 1-1/2 hours.

Line the mold

Remove the cake and the remaining ganache from the refrigerator. Allow the ganache to soften to a spreadable consistency, at least 20 minutes. Line an 8-cup dome mold or bowl with plastic wrap, leaving an overhang around the rim.

Set the cake on a cutting board seam side down, and using a serrated knife, trim the edges of the roll and then cut it in half. cut each half into 1/4-inch slices, wiping the blade clean after each cut to ensure the slices of cake are clean. Put one slice in the bottom center of the mold. Next, fit a few slices around the center piece, fitting them snugly in place. continue adding slices up the side of the mold. Line the mold completely. If the last slices reach above the rim, trim them using a sharp knife or push them so that they are flush with the rim of the mold. Reserve any remaining slices; they will be used once the mold is filled.

Using a small silicone spatula or spoon, spread the remaining ganache in an even layer over the surface of the cake slices to fully coat the interior of the mold. Cover and refrigerate until the ganache is firm, about 30 minutes.

Assemble and serve the charlotte

Melt the white chocolate with ¼ cup water in a small bowl over a pan of barely simmering water, stirring constantly until smooth and blended, about 3 minutes. Transfer to a large bowl and allow to set until just cool to the touch. Remove the mold from the refrigerator. In the bowl of a stand mixer, whip the cream on high until soft peaks form. With a large silicone spatula, fold about a third of the cream into the cooled white chocolate mixture. Sift the raspberry powder over the chocolate mixture and fold until no streaks remain. Gently fold in the remaining whipped cream. Scrape the mousse into the mold. Fit the reserved cake slices over the raspberry cream, trimming a few slices, if necessary, to make them fit, and then gently press them into the cream filling. Cover with plastic wrap and refrigerate for at least 6 hours and up two 2 days, or wrap tightly and freeze for up to 1 month.

To unmold and serve the cake, place a cardboard round or cake plate over the top of the mold and invert. Tap on the counter to release the cake. Lift away the mold, remove the plastic wrap, and serve.

Variation: Geometric Stacked Charlotte

Prepare the batter as directed in the master recipe. Trace the circumference of the rim of your 8-cup dome mold on a piece of parchment. Butter 2 large rimmed baking sheets and line them with parchment, making sure to flip the parchment with the traced circle so it is ink-side-down on the baking sheet. Butter the parchment on both sheet pans and dust with cooca powder—make sure the circle you traced is still visible through the cooca powder.

Spread 3/4 cups of the batter in the circle traced on the parchment. Scrape the remaining batter into the other prepared pan, gently leveling it with an offset spatula. Bake the cakes, swapping the racks and rotating the pans after about 6 minutes. Continue to bake until they spring back when touched in the center, about 4 more minutes for the circle and 6 more minutes for the full pan. Set the pans on wire racks and allow to cool slightly. To release the larger cake, run a knife between the edge of the pan and the cake. Dust the tops of both cakes with cocoa powder. Flip the cakes onto fresh parchment, and carefully peel the parchment from the bottoms. Place the parchment with the larger cake on the back of a large rimmed baking sheet. Measuring along the long edge, cut the cake vertically, into four equal rectangles. Cover both loosely with plastic wrap.

Prepare the ganache as directed in the master recipe. After beating half the ganache in the stand mixer, divide the paddled ganache between three of the rectangular cake layers, and spread evenly. Stack the four rectangular cake layers, putting one layer, cake-side down on top of the paddled ganache of another, finally put the cake layer without ganache on the top and gently press to even and smooth the layers. Cover the layered cake and refrigerate until the ganache is firm and sliceable, at least 1-1/2 hours.

Remove the cake and remaining ganache from the refrigerator. Allow the ganache to soften to a spreadable consistancy, at least 20 minutes. Line the mold with plastic wrap, leaving an overhang around the rim. Set the cake on a cutting board, and using a serrated knife, trim the edges. Then cutting lengthwise, remove a 1/4- to 3/8-inch wide strip, and cut the strip into 1-1/2-inch wide slices.

Place one slice in the center of the mold, next fit 4 slices around the center, fitting them in so that the orientation of the layered striping of each slice is either horizontal or vertical to the striping of the center slice. Continue adding slices alternating the orientation of the layered striping, while you build the pattern up the side of the mold, gently pushing and fitting so that there is very little, if any space left between the slices. Cut more strips from the cake as you need them, wiping the blade after each cut to ensure the slices of cake are clean. To completely line the mold, the last slices will reach above the rim. Using a sharp knife, trim these slices even with the rim. Using a silicone spatula, or spoon, spread the remaining ganache in an even layer over the surface of the cake slices, to fully coat the interior of the mold. Cover and refrigerate until the ganache is firm, about 30 minutes.

Make the raspberry filling as directed in the master recipe, and scrape the filling into the lined mold. Place the circle of cake over the filling and gently press. Cover with plastic and refrigerate for a at least 6 hours and up to 2 days, or wrap tightly and freeze for up to 1 month. Unmold and serve as directed in the master recipe.

INGREDIENTS

For the cake

Unsalted butter, softened, for the pan

1 oz. (1/4 cup) unsweetened Dutch-process cocoa powder; more for dusting

1-1/2 oz. (1/3 cup) all-purpose flour

1/8 tsp. kosher salt

6 large eggs

1/2 cup plus 2 Tbs. granulated sugar

1 tsp. pure vanilla extract

For the ganache

10 oz. milk chocolate, finely chopped

2 oz. dark chocolate, preferably 85% cacao, finely chopped

4 oz. (8 tbs.) unsalted butter, cut into pieces

Pinch kosher salt

1 cup heavy cream

1 Tbs. pure vanilla extract

1 Tbs. cherry brandy, such as kirschwasser (optional)

For the filling

8 oz. white chocolate, finely chopped

1-1/2 cups heavy cream

1 1.2-oz. package freeze-dried raspberries, pulverized in a spice grinder and sifted

NUTRITIONAL INFORMATION

Calories (kcal) : 610 Fat Calories (kcal): 400 Fat (g): 44 Saturated Fat (g): 27 Polyunsaturated Fat (g): 2 Monounsaturated Fat (g): 12 Cholesterol (mg): 180 Sodium (mg): 105 Carbohydrates (g): 47 Fiber (g): 4 Sugar (g): 38 Protein (g): 9

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This Frozen Blueberry Coconut Yogurt Pie recipe is perfect for spring and summer celebrations. And it could not be easier to make!

When the warmer weather sets in we try to make an effort to slim down some recipes to offset all of the celebrations and potlucks that pop up over the season. Cookouts, picnics, family reunions, Memorial Day, 4th of July are just a few of the spring and summer celebrations that involve tasty food which isn’t always the lightest fare. To balance things out a bit here is a lighter Frozen Blueberry Coconut Yogurt Pie recipe perfect for those warmer occasions.

This Frozen Blueberry Coconut Yogurt Pie is super easy pie making. A few simple ingredients, plus a few simple steps results in a few simple calories (approximately 300 calories for 1/8 of a pie). Plus it is a terrific dessert option for a entertaining as it can be made way in advance, then thawed in the fridge until your desired consistency is reached before serving.

As you may recall, I mentioned how this yogurt pie is simple. It is pie, after all. (Easy as pie, and all of that.) The overall pie making process is basic: combine toasted coconut with yogurt until incorporated, pour it all into a prepared graham cracker crust, then top it off with fresh or frozen blueberries, cover and freeze until desired firmness. Super simple, see?

You will be able to whip this tasty pie up in no time, so you can get on with other important things, like the laundry? Or perhaps a good book instead? It is a free country after all. The laundry can wait for another day.

PREPARATION

Combine toasted coconut with the yogurt.

Evenly spread mixture into prepared graham cracker crust, top with fresh blueberries.

Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

INGREDIENTS

1 cup toasted coconut

3 cups vanilla greek yogurt

1 cup fresh blueberries, washed and dried

1 prepared graham cracker pie crust

NUTRITION INFORMATION

Serving Size: 1 (128 g) Servings Per Recipe: 6

Calories 315.4 Calories from Fat 128 41% Total Fat 14.3 g 22% Saturated Fat 8.2 g 40% Cholesterol 125.4 mg 41% Sodium 175.7 mg 7% Total Carbohydrate 40.5 g 13% Dietary Fiber 1.8 g 7% Sugars 21.9 g 87% Protein 7.2 g 14%

HEALTH BENEFITS

1) Maintaining healthy bones

Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.

Iron and zinc fulfil crucial roles in maintaining the strength and elasticity of bones and joints.

Low intakes of vitamin K have been linked to a higher risk of bone fracture. However, adequate vitamin K intake improves calcium absorption and may reduce calcium loss.

2) Skin health

Collagen is the support system of the skin. It relies on vitamin C as an essential nutrient, and works to help prevent skin damage caused by the sun, pollution, and smoke. Vitamin C may also improve collagen's ability to smooth wrinkles and enhance overall skin texture.

One cup of blueberries provides 24 percent of the recommended daily allowance of vitamin C.

3) Lowering blood pressure

Maintaining low sodium levels is essential to keeping blood pressure at a healthful level. Blueberries are free of sodium.

They contain potassium, calcium, and magnesium. Some studies have shown that diets low in these minerals are associated with higher blood pressure. Adequate dietary intake of these minerals is thought to help reduce blood pressure.

However, other studies have counteracted these findings. For example, a 2015 study of people with metabolic syndrome found that daily blueberry consumption for 6 weeks did not affect blood pressure levels.

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