White chocolate & bissap oatmeal cookies

I've been experimenting with bissap flowers lately and wanted to try a recipe using them in place of dried cranberries. Score.

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp orange zest
3 cups oats
1 cup white chocolate, chopped into pieces
1 1/2 cups dried bissap flowers, rinsed

Dried bissap flowers

Soak the bissap flowers in hot water for 10 minutes. Carefully drain water (it stains!) then chop the flowers into small pieces (raisin-sized)

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and white chocolate chips, then the bissap at the end. Drop by rounded tablespoon onto baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for two minutes, then remove with a spatula.

Agua de Melón (Mexican melon water)

Move over sweet tea. I've got a new (and healthier) summer drink.

Mexican Aguas Frescas are made with simple ingredients and are amazing on a hot summer days. The variations are endless.

For the fruit, you can use melon, strawberries, watermelon, peaches, mangos, papayas, tamarind, hibiscus (bissap) flowers, pineapple... You can use herbs such as mint or basil as the accent.

For my first trick, I chose melon and mint. Mmmm... Good choice.

1 melon, cut into pieces and peeled (about 4-5 cups)

1 Tbsp lemon juice (or more, to taste)

1 Tbsp sugar (I skipped this)

pinch salt

mint garnish

lemon slices

water

ice

Using a food mill, purée the melon. Discard the fruit pulp. Pour the juice into a large pitcher. Stir in salt, lemon juice, (sugar). Guess-timate how much juice oyu have. Add about half that much water into the pitcher. Chill well.

Serve over lots of ice with lemon slices and mint sprigs. (These are more than just pretty. Their flavors highlight the juice!)

Daim cookies with walnuts

The Daim bar (originally known as Dajm in the original Swedish) is a crunchy butter almond bar covered in milk chocolate. You can buy them at IKEA!

1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 handful Daim candy bars, chopped
1 handful walnuts, broken



Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the walnuts and Daim candies.

Using a tablespoon, drop cookie dough onto a greased cookie sheet about 3 inches apart. Bake in preheated oven for about 12 minutes or until nicely browned around the edges.



Tip: They are even better on the second day!

Fluffly lemon cake with lemonier glaze

This cake was a total accident (keep reading) that turned out amazing. It is so light and fluffy, yet moist. Just the right amount of lemon in the cake, and then the glaze packs a stronger punch so they compliment each other.

Okay, so about the accident... I started off making lemon cookies (this recipe) but substituted yogurt for the ricotta. By the end it looked more like cake batter, so I went with it. Good call, Kari. Good call.

2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
2 cups white sugar
1/2 cup butter
2 eggs
3 pots (125g each) of plain, full-fat yogurt
zest and juice of 1 lemon

Glaze
2 Tbsp lemon juice
1/2 cup powdered sugar

Cream together butter, eggs, and sugar. Add zest and lemon juice, and yogurt and blend well. Add remaining ingredients and beat until well combined. Pour into a 9x13 non-stick baking dish.

Bake in preheated oven at 350° until light yellow and golden on the edges. A knife inserted in the center should come out clean. Do not over bake. Let cool 5 minutes, then remove from pan. Drizzle with glaze just before serving.

5- minute banana pudding

I know. It looks awful - and so yellow. But it was so good and exactly what I was craving.

1 package instant vanilla pudding
2 cups cold milk
2 ripe bananas, peeled and sliced
8-12 Vanilla Wafers OR Petit beurre cookies
heavy cream (opt)

Whisk together pudding and milk as directed.

Place a layer of cookies in the bottom of a serving dish. Pour 1/3 pudding over them and spread with a spoon. Add a layer of banana slices. Then cookies, pudding, bananas... Repeat until bananas and pudding run out.

You can serve immediately with a drizzle of cream, but the pudding is really, really good after sitting a couple hours so the cookies soften.

Southern heaven. With bananas.

Whole apple crisp

Serves 2 perfectly.

1 large apple (Canada Gris is good)
2 tablespoon flour
2 tablespoons butter, melted
2 tablespoons brown sugar
1/3 cup oats, uncooked
1/4 teaspoon cinnamon
pinch salt

Cut each apple in half along its equator. Using a knife or melon baller, cut out each side of the core, creating a hole.

For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple. Place in a baking dish filled with about a 1/4-inch of water. Bake in preheated oven at 350° until top is browned and apple is tender, about 35 to 40 minutes.

Oatmeal cookies with cranberries and orange zest

These won't win any points for looks, but oh wow are they good!

3/4 cup sugar
3/4 cup brown sugar
1 cup butter; softened
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 tsp baking soda
1 teaspoon salt
4 cups oats
1 cup dried cranberries
1/2 tsp orange zest

Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients together, and add gradually, incorporating to the mixture on low. Stir in oats, cranberries and zest. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.

Bake in preheated oven at 325° until lightly browned, about 12-15 min. Remove and cool on wire racks.

Lemon pie

Tart lemon pie made with traditional lemon curd in a freshly-baked crust

1 batch lemon curd
1 prepared flaky pastry crust
2-3 cup dried beans

First, you need to 'blind bake' the crust, which means baking it before pouring in the filling. That way the bottom stays crispy and delicious.

Roll the crust out and place it in the pie pan. Place a piece of waxed paper over it, then gently pour in the dried beans. Bake in preheated oven at 375° for about 15 minutes until the edges are just barely brown - no more.

Remove from oven and let stand 5 minutes. Remove the beans, then fill your pie!

Lemon curd

Just four ingredients to make this deliciously tart lemon curd. Goes great on scones and as a pie filling.

3 eggs
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon finely shredded lemon zest
3/4 cup sugar
4 tablespoons butter, cut into small pieces

In a double boiler, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly until the mixture becomes thick (like sour cream) and reaches 160°F. Should be about 10 minutes - don't rush it.

Remove from heat. Whisk butter into the mixture until melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and refrigerate for up to a week.

Pear crisp with fresh ginger

This was my first time using fresh ginger and I am hooked. It is delicious - and pairs wonderfully with the sweetness of the pears. Definitely going to make this again soon.

filling
6 ripe pears, cored and cut into bite-sized pieces
2 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp minced ginger
1/2 tsp cinnamon

topping
3/4 cup oatmeal
1/4 cup flour
1/2 tsp cinnamon
pinch of salt
3 Tbsp butter, cut into bits

In a large bowl, toss together the filling ingredients. Pour into a buttered baking dish.

In a second bowl, mix together topping ingredients. Using your fingertips, mash the butter pieces into the mixture until it is an even texture. Pour over top of pear mixture.

Bake in pre-heated oven at 350° for 25 minutes or until pears are soft, not mushy.

Serve warm or cool with whipped cream or heavy cream.

Apple pastries with glaze

This recipe is adapted from a recipe I got from my mom who got it from my grandmother. It's far too good!

1 prepared pastry crust
1 lg apple, cored and cut into sixths
2 Tbsp butter
2 Tbsp water
2-4 Tbsp sugar
3-4 drops almond extract

Using a pizza cutter, cut the pastry crust into 6 triangles. Wrap one triangle around each apple slice. Pinch the ends to close, but don't worry if they're not perfectly sealed. Place on a cookie sheet and bake in a preheated oven at 350° for 15 minutes or until browned.

While they bake, melt the butter in small saucepan. Dissolve sugar, then add water and almond extract. Let simmer over low heat until pastries are done. Drizzle over top just before serving.

Soft honey & ginger cookies

No molasses for ginger snaps? No problem.

2 1/4 cups flour
2 tsp ground ginger (I know it sounds like a lot, but just trust me)
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar + 2 Tbsps sugar (set aside)
1 egg
1 tablespoon water
1/4 cup honey

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and honey. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven at 350°.

Pear tarte, trés rapide!

The other night we wanted this honeyed pear tarte tatin, but it was late and just the two of us so I cut a few corners. Still delish!

1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
1 Tbsp brown sugar
1 tsp butter
1/4 tsp ground cinnamon
pinch of ground ginger



Slice each pear into quarter and cut out the core. Don't bother peeling them.

Sprinkle brown sugar and cinnamon in the bottom of a ceramic or glass pie pan. Dot with pats of butter.

Place the pear slices in the dish, skin side down. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.



Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

Peanut butter oatmeal cookies

1/4 cup oil
1/2 cup butter, softened
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup oats



In a large bowl, cream together oil, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt. Stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Press twice with a fork.

Bake for 10 to 15 minutes preheated oven at 350°F until just light brown. (Don't over-bake.) Serve with cold milk for dunking.

Caramelized pear Tarte Tatin

Tarte Tatin is a famous French dessert that is traditionally made with apples. This variation with pears is my favorite.



3 ripe pears, peeled
1/2 cup sugar
1 tablespoon butter
pinch dried ginger
1 sheet refrigerated puff pastry

Slice the pears very thinly using either a sharp knife or mandolin. Cut out any pieces of the core then set slices aside.

Over medium heat, heat sugar and 2 tablespoons water in a non-stick skillet. Cook, swirling occasionally, until it reaches a golden caramel color, about 7-8 minutes.

Add the butter to skillet, swirling it into the mixture. Pour the caramelized sugar into a round baking dish. Sprinkle with a pinch of ginger.

Add pear slices, working your way from the outside in, overlapping slices to create a circular pattern until you reach the middle. Continue until all slices are used. (Since the tarte will be inverted, use the prettiest pieces first!)

Lay the puff pastry over the top of pear slices. Fold under the loose edges and fit pastry to the skillet. Make a couple small slits in the puff pastry to allow steam to escape. Cook in preheated oven at 375° for 10 minutes until pastry is golden, about 25-35 minutes.



Remove skillet from oven and let the tarte set for about 15 minutes. Gently loosen pastry edges from skillet. Place a cookie sheet or larger round baking dish carefully over the tarte. In one quick motion, flip the skillet and invert the tarte.



Pour any pear syrup back over the pears and pastry crust. Bake at 375° for 20 minutes or until the edges darken and caramelize.

Pumpkin pie filling from scratch!

It doesn't take long to figure out that bringing cans of Libby's over in your suitcase isn't a light-weight option. There's really no need to as we have great pumpkin and winter squash options in France. (And for those outside of France, consider using carrots. Just don't tell your guests and they'll never know!)



1 large wedge of pumpkin (or winter squash), about 1 kilo
1 cup sugar
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
3 eggs
1 1/2 cup cream (15% or more)

Cut peel off pumpkin then cut into 1 inch pieces. Microwave on high for 5-10 minutes or until soft. Check often to be sure it's not drying out. Sprinkle with water if needed. Drain off liquid. Puree with stick blender or food processor.

Add seasonings.



If you're making this ahead of time, pour mixture into a Ziploc bag and freeze until needed.

Beat eggs, then add to pumpkin mixture. Stir in cream. Pour into prepared pie crust. Bake in preheated oven at 375 degrees for 45-60 minutes or until set. Test by sliding a knife into the center. If it comes out clean, your pie is ready.

Serve warm or cold, with whipped cream.

Gâteau aux noix (walnut cake)

I topped this traditional French walnut cake (recipe from a friend in Lyon) with a very American cream cheese frosting - well, Franco-American to be accurate. The idea of sweetened cream cheese in incredibly American, but I made it by mixing fresh French cheese (Petit Suisse) with powdered sugar.

1 1/4 cup very finely chopped walnuts
1/3 cup flour
3 eggs
3/4 cup sugar
1/3 cup butter
pinch of salt



In a bowl, mix together chopped and nuts with half of the sugar. In a second, larger bowl, beat together the butter and other half of the sugar. Mix in the nuts and sugar, then the eggs one by one, followed by the salt and flour.

Pour into a 9-inch round pan. Bake in a pre-heated oven at 350° for about 30 minutes. Cake is done when browned and knife inserted in the center comes out clean.

Serve cooled, with cream cheese frosting if you'd like. (I like.)

Honeyed pear tarte tatin

Tarte tatin is one of my absolute favorites, and as far as desserts go - pretty healthy! Traditionally it's made with apples, but we like it with pears too.

1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
2 Tbsp honey
2 tsp butter
1/4 tsp ground cinnamon
sprig of rosemary (opt)

Slice each pear into wedges and cut out the core.

In a bowl, melt the honey and butter on lowest microwave setting or in a skillet. Stir in cinnamon. Pour into a ceramic or glass pie pan, spreading evenly to coat bottom. Place rosemary sprig in center.

Place the pear slices on top of the butter and honey mixture. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.



Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

Guatamalan baked sweet plantains

I grew up eating plantains as a savory starch, but many cultures like them sweet. This recipe is from Guatamala.

4 very ripe plantains, black and even a little moldy is good!
1 tsp oil
4 Tbsp brown sugar
cinnamon (opt)

Preheat your oven to 450° F. Oil a baking dish.

Cut the ends off of your plantains and peel them. Cut each on the diagnonal into 1/2-inch-thick slices. Arrange in a single layer in baking dish and sprinkle with brown sugar and cinnamon.

Bake for about 10-15 minutes, until the plantains are golden brown and very tender. Careful - they'll be very hot!

Lakh - millet & soured milk

My husband used to make lahk every night in Senegal. I like to think of it as the Senegalese answer to Swiss muesli (oats, dried fruit and yogurt). Swap out the oats for millet and the yogurt for soured milk.

1 liter lait caillé (soured milk)
fresh coconut, chopped
handful golden raisins
1 apple, peach or mango chopped
2 bananas, chopped
1 packet vanilla flavored sugar
a few drops of fleur d'oranger flavoring (called orange blossom water in English)
2-3 cups cooked millet, warm or cooled
sugar to taste

Mix. Eat. Simple enough, right?


Lait caillé, available in French and Middle Eastern grocery stores


Yum, yum!


Authentic Senegalese millet!


Cooked millet, ready to be stirred in


Fresh coconut