Good Food Every Day

Eclair Cake
prep: 25 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 14

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

Step 1 - Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Step 2 - Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Step 3 - Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Blackberry Lavender Ice Cream Sandwiches
Prep Time 30 minutes Cook Time 4 hours 15 minutes Total Time 4 hours 45 minutes
Servings: 12 sandwiches

Ingredients

Jam
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 tablespoons dried lavender

Cookies
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 ounces white chocolate, finely chopped
1/4 cup granulated sugar
1 teaspoon dried lavender
1 quart vanilla ice cream

Instructions

1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
2. Line a 9x13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don't over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2x2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

Blackberry Velvet Cake
TOTAL TIME: PREP: 20 MIN. BAKE: 35 MIN. + COOLING

Ingredients

3/4 cup butter, softened
2-1/4 cups sugar
3 large eggs
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
3-3/4 cups cake flour
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3 tablespoons baking cocoa
1 cup fresh blackberries
2 teaspoons each blue and red liquid food coloring

Frosting:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
1/3 to 2/3 cup 2% milk
2 cups fresh blackberries, divided

Directions

1 - Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
2 - In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour, baking cocoa and baking soda.
3 - In a small bowl, mash blackberries; add 1/3 cup to a medium bowl. Reserve remaining for frosting.
4 - Add buttermilk and food coloring to the bowl with the 1/3 cup blackberries. Add flour mixture to creamed mixture alternately with blackberry mixture, beating well after each addition.
5 - Bake 33-36 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
6 - In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreadable consistency.
7 - Place one cake layer on serving plate; level with a serrated knife. Spread frosting over top. Cut 1 cup blackberries in half; sprinkle over frosting. Level second cake layer; place upside down over berries. Frost top and sides of cake with remaining frosting. Garnish with remaining 1 cup of blackberries.

Burnt Strawberry Tamales
ACTIVE: 45 MIN TOTAL TIME: 2 HR 45 MIN PLUS OVERNIGHT MACERATING SERVINGS: 8

INGREDIENTS
2 3/4 cups evaporated cane sugar (see Note)
1 pound strawberries, hulled
8 large dried cornhusks
Boiling water
1 3/4 cup Bob’s Red Mill masa Harina
2 sticks unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving

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Maple-Walnut Layer Cake With Easy Maple Frosting

For the cake:

Ingredients
1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream

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Coconut Carrot Cake Cheesecake
Prep time: 25 MINUTES cook time: 50 MINUTES total time: 1 HOUR 15 MINUTES + 2 HOURS FOR CHILLING yields: MAKES ONE (9-Inch) CAKE

Ingredients

Cheesecake Layer
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla

Carrot Cake Layer
1/2 cup canola oil
1/4 cup plain Greek yogurt
1/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Pinch of nutmeg
1 1/3 cups grated carrot
1/2 cup unsweetened or sweetened, shredded coconut

Coconut Cream Topping
1 (14 ounce) can cold, full-fat coconut milk
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Toasted coconut, for topping

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Persian Baklava
Prep Time: 35 minutes Cook Time: 45 minutes Total Time: 1 hour 20 minutes Yield: 36 pieces

Ingredients
1 (16 ounce) package phyllo pastry sheets, thawed overnight
1 cup butter, melted

For the filling:
6 ounces walnuts, coarsely chopped
6 ounces almonds, coarsely chopped
6 ounces pistachios, coarsely chopped
¼ cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon ground cinnamon

For the syrup:
1 cup granulated sugar
1 cup water
1 tablespoon rose water
1 tablespoon lemon juice
½ cup honey
½ teaspoon saffron threads (optional)

For the garnishes:
pistachio, chopped
dried rose petals, chopped

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Tarte Tatin
ACTIVE: 45 MIN TOTAL TIME: 2 HR 15 MIN SERVINGS: 8

INGREDIENTS

One 14-ounce package all-butter puff pastry
1 stick unsalted butter
3/4 cup sugar
12 Golden Delicious apples—peeled, halved lengthwise and cored
Crème fraiche, for serving

HOW TO MAKE THIS RECIPE

On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Cut out a 12-inch round, transfer to a baking sheet and refrigerate; reserve the pastry scraps for another use.
In a 10-inch cast-iron skillet, melt the butter. Add the sugar and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes. Remove from the heat. Arrange the apple halves standing upright in the skillet in 2 snug concentric circles. Return to the heat and cook undisturbed until an amber caramel forms, about 30 minutes.
Preheat the oven to 375°. Top the apples with the puff pastry and bake for about 40 minutes, until the pastry is golden and the apples are tender. Let cool for 15 minutes.

Place a large plate on top of the skillet and carefully invert the tart. Serve warm with crème fraiche.

Espresso Cheesecake
Prep Time 15 minutes Cook Time 1-hour Servings 12

Ingredients

Crust
2 cups OREO cookie crumbs (not double stuffed) about 20 cookies
6 tablespoons butter melted
¼ teaspoon salt

Filling
24 ounces cream cheese softened (3 packages)
¾ cup granulated sugar
3 tablespoons flour
¼ cup espresso or strong coffee
1/2 cup heavy whipping cream
3 eggs

Ganache Topping
1/4 cup heavy whipping cream
4 ounces bittersweet or dark chocolate roughly chopped (bars are best to use BUT you can use high quality chocolate chips)

Cream Cheese Frosting
4 ounces cream cheese softened
4 tablespoons butter softened
½ teaspoon vanilla extract
¾ to 1 cup powdered sugar
espresso beans optional

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