Blueberry Walnut Tart
Makes 12 servings
Crust:
1/2 cup walnuts, Lightly toasted
1 cup whole wheat graham cracker crumbs
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt
Filling:
8 oz of cream cheese, softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably graded B, divided
2 cups fresh blueberries
1. To prepare crust: Preheat oven to 325 F
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs, and process until mixture looks like fine crumbs
3. Whisk egg white in a medium bowl until frothy. Add crumb mixture, butter, oil, and salt; toss to combine.
Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare the filling: Beat cream cheese, sour cream, and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange the blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons of maple syrup over the berries. Chill for at least one hour to firm up.
Crust:
1/2 cup walnuts, Lightly toasted
1 cup whole wheat graham cracker crumbs
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt
Filling:
8 oz of cream cheese, softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably graded B, divided
2 cups fresh blueberries
1. To prepare crust: Preheat oven to 325 F
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs, and process until mixture looks like fine crumbs
3. Whisk egg white in a medium bowl until frothy. Add crumb mixture, butter, oil, and salt; toss to combine.
Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare the filling: Beat cream cheese, sour cream, and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange the blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons of maple syrup over the berries. Chill for at least one hour to firm up.
No Bake Lemon Balls
(makes 14)
1 cup almonds, roasted (no salt added)
1 cup pitted dates
2 lemons
½ cup sweetened shredded coconut
Coarsely chop almonds in food processor. Juice the 2 lemons and add lemon juice and dates into the machine. Blend until a soft “dough” forms.
Put coconut into a small bowl. Using your hands, form little balls and roll them in the coconut. Eat now or refrigerate for later consumption.
1 cup almonds, roasted (no salt added)
1 cup pitted dates
2 lemons
½ cup sweetened shredded coconut
Coarsely chop almonds in food processor. Juice the 2 lemons and add lemon juice and dates into the machine. Blend until a soft “dough” forms.
Put coconut into a small bowl. Using your hands, form little balls and roll them in the coconut. Eat now or refrigerate for later consumption.
Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Nonstick cooking spray
1 cup pure pumpkin puree(from a 15-ounce can)
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour(spooned and leveled)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
3 large eggs
Cream Cheese Frosting (above)
Preheat oven to 350,with racks in upper and lower thrds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder,baking soda,and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.
Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway throug. Let cupcakes cool in pans on wire racks, 15 minutes. Remuve cupcakes from pans and let cool completely on racks, 10 minutes. (Store cupcakes in airtight containers, up to 2 days.) To serve, spread frosting onto cooled cupcakes.
1 cup pure pumpkin puree(from a 15-ounce can)
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour(spooned and leveled)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
3 large eggs
Cream Cheese Frosting (above)
Preheat oven to 350,with racks in upper and lower thrds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder,baking soda,and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.
Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway throug. Let cupcakes cool in pans on wire racks, 15 minutes. Remuve cupcakes from pans and let cool completely on racks, 10 minutes. (Store cupcakes in airtight containers, up to 2 days.) To serve, spread frosting onto cooled cupcakes.
Apple-Brandy Brown Betty
Serves 8
8 slices white sandwich bread, lightly toasted,cut into 1/2-inch pieces
6 tablespoons (3/4 stick) unsalted butter,melted
2 pounds Granny Smith or Gala apples (about 4),peeled, cored,and cut into eighths
1/3 cup packed dark-brown sugar
1/3 cup pure maple syrup
1/2 teaspoon ground nutmeg
3/4 cup pitted prunes
2 tablespoons brandy
2 tablespoons fresh orange juice
vanilla ice cream or ligtly sweetened whipped cream, for serving
Preheat oven to 375, In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples,brown sugar, maple syrup, nutmeg, prunes, brandy,juice,and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.
8 slices white sandwich bread, lightly toasted,cut into 1/2-inch pieces
6 tablespoons (3/4 stick) unsalted butter,melted
2 pounds Granny Smith or Gala apples (about 4),peeled, cored,and cut into eighths
1/3 cup packed dark-brown sugar
1/3 cup pure maple syrup
1/2 teaspoon ground nutmeg
3/4 cup pitted prunes
2 tablespoons brandy
2 tablespoons fresh orange juice
vanilla ice cream or ligtly sweetened whipped cream, for serving
Preheat oven to 375, In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples,brown sugar, maple syrup, nutmeg, prunes, brandy,juice,and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.
