Recipes

Berries and Cream Dream Tart

Berries and Cream Dream Tart

A colorful fruit tart with creamy custard and a crunchy graham cracker crust.
Couverts8
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Equipment

  • 9-inch tart pan
  • Food processor
  • Medium saucepot
  • Fine-mesh sieve
  • Offset spatula

Ingredients

For the Crust

For the Custard Filling

Instructions

Make the Crust

  • Preheat the oven to 350°F and coat a 9-inch tart pan with nonstick spray.
  • In a food processor, combine graham crackers, sugar, cinnamon, and salt.
  • Pulse until finely ground.
  • Add melted butter and egg white; pulse until crumbs hold together when pressed.
  • Press the crust mixture evenly into the tart pan using the bottom of a measuring cup.
  • Bake for 10 minutes, or until the crust begins to brown.
  • Cool completely.

Make the Custard Filling

  • In a medium saucepot, whisk together sugar, cornstarch, and salt.
  • Add milk and egg yolks, whisking until smooth.
  • Cook over medium heat, whisking occasionally, until the mixture boils.
  • Continue cooking until thickened, about 2 minutes.
  • Remove from heat and stir in butter and vanilla bean paste.
  • Strain through a fine-mesh sieve to remove clumps.
  • Cover with plastic wrap touching the surface and cool completely.
  • Once cool, whisk in the yogurt until smooth.

Assemble the Tart

  • Pour custard into the prepared crust, smoothing with an offset spatula.
  • Chill in the refrigerator for at least 3 hours or up to 1 day.
  • Arrange mixed berries on top before serving.
  • Keep chilled until ready to slice and enjoy.

Notes & Wine Advice

  • This tart could also serve as breakfast! Who’s stopping you?
  • For a silky custard, don’t forget to strain the mixture when you take it off the stovetop.
  • You want to remove any egg that may have accidentally cooked, leaving clumps in your custard.
Wine Advice
Pair with a sparkling Moscato or a light dessert wine for a refreshing finish.

Nutrition values

Calories: 280 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 20 g
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Course; Dessert / Fruit / Tarts
Cuisine; French
Diets; Vegetarian

Beatrice’s Banana Pudding

Beatrice’s Banana Pudding

My friend Joe and I have named my food baby Beatrice, who tends to rear her ugly head when dishes such as banana pudding are presented to me after I already want to vom post–large dinner. It may seem damn near impossible to take another bite, but, like clockwork, Beatrice reminds me that I’m eating for two and I somehow make room before retreating to my apartment for a night of stretchy pants and extreme “evening” sickness, aka not-cute stomach issues. To keep Beatrice’s demands at bay, banana pudding has become a staple in my diet. It’s ridiculously easy to make, and quells any potential fits of rage from the monster that lives inside me. I’m also not sure when she plans to be born, so banana pudding is here to stay for the foreseeable future.
Couverts4
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Ingredients

Instructions

  • Preheat the oven to 450ºF.
  • Line a baking sheet with parchment paper.
  • Place the 2 halved bananas on the prepared baking sheet, skin-side down.
  • Sprinkle with the 1 tablespoon of the granulated sugar and flip over so the skin side is up.
  • Poke a few holes in each banana skin with a paring knife.
  • Roast until caramelized, about 15 minutes.
  • Remove from the oven and let cool.
  • Discard the skins, put the caramelized bananas in a large bowl, and mash until smooth.
  • Set aside.
  • In a medium saucepan, whisk together the remaining ⅔ cup granulated sugar, the cornstarch, and the salt.
  • Add the milk and egg yolks and whisk until there are no lumps.
  • Place over medium heat and bring to a boil, stirring occasionally.
  • Reduce the heat to maintain a simmer and whisk until the mixture has thickened to the consistency of pudding, about 2 minutes.
  • Remove from the heat, add the vanilla bean paste and butter, and stir until blended.
  • Strain through a fine-mesh sieve into the bowl with the caramelized bananas.
  • Stir to combine.
  • Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form.
  • Set aside.
  • Place a layer of 5 vanilla wafers, breaking them up if necessary, at the bottom of each of four (12-ounce) stemless wineglasses and pressed around the sides.
  • Top with a third of the caramelized banana pudding.
  • Next place a layer of sliced bananas on top of the pudding and pressed around the sides of the glasses.
  • Top with another layer of pudding.
  • Continue with one more layer of wafers, this time 6 per glass, and finish with a layer of pudding.
  • Cover with plastic wrap and transfer to the refrigerator to chill for at least 2 hours before serving.
  • Top with the whipped cream and decorate with additional vanilla wafers.
  • Serve.

Notes & Wine Advice

Caramelizing the bananas and adding them to the pudding enriches the banana flavor throughout.
If you would rather, you can make one large banana pudding instead of individual servings.
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Course; Dessert / Fruit

This Tastes So Good, I Can’t Cry Fudge

This Tastes So Good, I Can’t Cry Fudge

I was recently on a plane with a child who cried like a Gremlin doused in acid, which led me to contemplate the one thing that might actually shut it up: food. But it couldn’t be just any food, such as an animal cracker or smoothie pouch. It needed to be something so sweet, so decadent, that the child would simply have to be quiet and chew. That food was fudge. Frankly, I haven’t met a fudge I didn’t like. There’s something about its smooth texture and headache-inducing richness that I oh-so-constantly crave. And because I associate fudge with beach-town vacations, it makes me doubly happy. This Gremlin child obviously wasn’t going to think of perfecting its tan while eating it, but I can pretty much guarantee that fudge would distract it from popping ears, boredom, crying, and the multitude of other extremely rude behaviors babies feel comfortable displaying on the reg. Otherwise, it’s time to resort to children’s Benadryl or consider adoption programs.
Couverts16 (2-INCH) SQUARES
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Ingredients

Instructions

  • Grease an 8-inch-square baking dish with nonstick spray and line with parchment paper.
  • Spray the parchment paper.
  • In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and salt.
  • Microwave in 30-second intervals, stirring between each interval, for 3 minutes, until the mixture is well combined and smooth.
  • Add the chopped walnuts, if using, and the vanilla.
  • Pour into the prepared baking dish and smooth the top with an offset spatula.
  • Sprinkle with flaky sea salt and refrigerate until set, about 5 hours or up to overnight.
  • Remove from the refrigerator, cut into squares, and serve.

Notes & Wine Advice

Mix it up by adding different nuts, or different chocolates, or crushed candies, or even a peanut butter swirl.
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Course; Candy

Supersize S’mores with Cookie Butter

Supersize S’mores with Cookie Butter

Let’s be honest: There’s nothing appealing about camping other than coming across as adventurous on social media, potentially seeing a live deer, and s’mores. But if you subject yourself to nature and its frequently horrible elements, you deserve a giant s’more elevated with cookie butter. If anything, it will serve as an excellent distraction from not having Wi-Fi or your favorite pore-clearing face mask. Traveling with someone who doesn’t like cookie butter? Into the campfire they go. And now you’ll have a brand-new ghost story to tell the kids when you’re sitting around and eating your Supersize S’mores with Cookie Butter.
Couverts10
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Ingredients

Instructions

  • In a medium bowl, combine the graham cracker crumbs, flour, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
  • Add the sugar and beat until light and fluffy.
  • Add ½ cup of the cookie butter and the vanilla.
  • Add the flour mixture gradually and mix on low speed until the ingredients are fully incorporated, scraping down the sides as necessary.
  • On a lightly floured work surface, turn out the dough and divide it into two pieces.
  • Wrap in plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 350ºF.
  • On a piece of parchment paper cut to fit a baking sheet, roll out one piece of dough to a 14 by 10-inch rectangle, about ¼ inch thick, trimming off the excess.
  • Repeat with the second piece of dough.
  • Cut each rectangle in half crosswise to make two 7 by 10-inch rectangles.
  • Transfer the dough on the parchment to two baking sheets and chill in the fridge for 10 minutes.
  • Bake until golden brown, about 20 minutes.
  • Remove from the oven.
  • Score the cookies into graham crackers by creating the perforated lines for 4 rectangles on each cookie and poking with a skewer to create the small holes.
  • Let cool completely on the baking sheets.
  • Turn the oven to broil.
  • Line a baking sheet with parchment paper and invert one cooled cookie crust onto it.
  • Spread evenly with ½ cup of the cookie butter.
  • Top with 5 chocolate rectangles and place 24 marshmallows on top.
  • Repeat with a second cookie crust and toppings.
  • Broil for 1 to 2 minutes until the marshmallows are golden brown and the chocolate is softened.
  • Transfer to a serving platter.
  • Top each s’more with a second cookie crust and serve.

Notes & Wine Advice

This recipe is great for entertaining. You can assemble your s’mores in advance and then broil them right before you are ready to serve. It’s bound to be a showstopper!
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Course; Butter

Confetti Wedding, Err, Birthday Cake

Confetti Wedding, Err, Birthday Cake

I want a wedding. Wait, let me rephrase that. I want a wedding registry. I also want to get married just so I can customize an over-the-top cake that will surely have edible glitter, gold frosting, and a salted caramel buttercream. Until I get to this point, my birthday cake will have to suffice, and I’m completely content with busting out good ol’ confetti. If vanilla cake with rainbow sprinkles doesn’t induce happiness at its highest level, then I highly suggest a Xanax cake, or gently resting a birthday candle in a stiff martini and calling it a day. There’s just no pleasing you.
Couverts8
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Ingredients

FOR THE CONFETTI CAKE

FOR THE BUTTERCREAM FROSTING

Instructions

  • Preheat the oven to 350ºF.
  • Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment.
  • In a medium bowl, combine the flour, baking powder, and fine sea salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, mixing well after each addition.
  • Beat in the vanilla.
  • Add one-third of the flour mixture, followed by half of the buttermilk.
  • Repeat, ending with the flour.
  • Scrape down the sides of the bowl to make sure everything is combined.
  • Fold in the sprinkles by hand.
  • Divide the batter evenly between the prepared cake pans.
  • Firmly tap the pans on the counter to release any air bubbles and smooth the tops with an offset spatula.
  • Bake until the cakes are golden, pulling away from the edges of the pan, and cooked through, 35 to 40 minutes, rotating the pans halfway through.
  • Let cool in the pans on a wire rack for 10 minutes, then turn the cakes out of the pans onto the rack and let cool completely.
  • Discard the parchment.
  • Meanwhile, make the buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
  • Reduce the speed to low and gradually add the confectioners’ sugar, beating well after each addition.
  • Add the vanilla and salt and beat to combine.
  • Fold in the sprinkles by hand.
  • Trim the domed tops of the cakes so they are flat and even.
  • Discard scraps.
  • Place one cake on a cake stand and spread an even layer of the buttercream over the top, allowing some overflow down the sides.
  • Top with the remaining cake and repeat.
  • Using an offset spatula or a rubber bench scraper, frost the sides of the cake, leaving some of the cake still visible.
  • Decorate as desired with the remaining frosting and sprinkles.

Notes & Wine Advice

This recipe will make one 9-inch layer cake or 24 cupcakes. For the latter, simply reduce the baking time to 12 to 15 minutes.
Confetti cake is supposed to be fun, so go all out when decorating this cake. The crowd will love it!
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Course; Cake

I’ve Got My Shit Together Strawberry Macarons

I’ve Got My Shit Together Strawberry Macarons

A girl was reading Anna Karenina on the train while holding a box of macarons as I was listening to Nicki Minaj’s “Stupid Hoe” and swiping left repetitively on Tinder. This was a portrait of two people clearly winning at life, but in slightly different ways. Since basic bitches love to compare themselves with others (in an effort to be better), I went home and attempted to make macarons myself. What I found was that they were challenging (thank you, France) and temperamental (thank you, France, again), but after some trial and error, they were the perfect treat that validated the direction of my life ever so slightly. And frankly, once you turn thirty and are still living paycheck to paycheck in NYC, validation is pretty much the only thing you seek and need.
Couverts30 MACARONS
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Ingredients

FOR THE MACARON SHELLS

FOR THE STRAWBERRY FILLING

Instructions

  • First make the macaron shells: In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder and process until smooth.
  • Sift through a fine-mesh sieve into a large bowl.
  • If there are any larger pieces that don’t fit through the sieve, discard them.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until light and frothy.
  • Gradually add the superfine sugar and increase the speed.
  • Beat until the egg whites hold shiny, stiff peaks, about 6 minutes.
  • (You should be able to invert the bowl without the egg whites slipping out.
  • ) Add the food coloring and mix gently by hand to combine.
  • Fold the egg whites into the almond flour mixture, making sure not to overmix.
  • Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
  • Pipe 1-inch rounds of batter on the prepared baking sheets, making sure they are an inch apart.
  • (The macaron shells will spread slightly.
  • ) Give each pan a couple of firm taps on the countertop to release air bubbles.
  • Let sit at room temperature for 1 hour.
  • Meanwhile, make the strawberry filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth.
  • Gradually add the confectioners’ sugar and beat until light and fluffy.
  • Add the vanilla and strawberry puree.
  • Beat to combine, then transfer to a piping bag fitted with a ¼-inch round tip.
  • Preheat the oven to 300ºF, with a rack set in the middle.
  • Bake the macaron shells, one pan at a time, on the middle rack, until they are shiny and have risen, about 16 minutes.
  • Remove from the oven and let the pan cool completely on a wire rack.
  • Repeat with the second pan.
  • Pipe the strawberry filling on the flat side of one of the macaron shells.
  • Sandwich the filling layer with another macaron shell, flat-side down, creating your finished macaron.
  • Repeat with the remaining macarons and filling.
  • Place in a single layer in an airtight container and refrigerate overnight.
  • Remove from the fridge and let sit at room temperature for 30 minutes before serving.

Notes & Wine Advice

If you can’t find strawberry powder, buy freeze-dried strawberries and process them in the food processor to a fine powder. You will need only ¼ ounce freeze-dried strawberries to make 2 tablespoons powder.
If you can’t find strawberry puree, simply chop up 3 to 4 fresh strawberries and puree in a blender or food processor until smooth. To remove the seeds, strain the puree through a fine-mesh sieve.
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Course; Coockies / Biscuit / Fruit

Frozen Banana “Ice Cream”

Frozen Banana “Ice Cream”

Couverts3
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel the bananas and break into thirds.
  • Place in a freezer bag and freeze for at least 5 hours but preferably overnight.
  • Once frozen, transfer the bananas to a blender with the oat milk and peanut butter powder, if using.
  • Blend on high speed until smooth.
  • If you like the texture of soft-serve ice cream, feel free to enjoy this as is.
  • If you prefer hard-serve ice cream, transfer the banana ice cream to a freezer-safe container and freeze until solid, about 5 hours.
  • Scoop and serve.

Notes & Wine Advice

LITERALLY CAN’T EVEN

Sometimes you’re craving something cold, but just want a healthier alternative to ice cream. This is a great quick recipe to settle that craving. Feel free to experiment with the flavors. You can add cinnamon, nutmeg, coconut, or top with fresh berries.
If your bananas aren’t ripe enough and you’d like your ice cream a little sweeter, add honey a tablespoon at a time until it reaches your desired sweetness.

THE MORE YOU GLOW

Peanut butter powder has 85 percent less fat than regular peanut butter, but is jam-packed with that flavor we love. And it’s high in omega-9 fatty acids.
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Course; Fruit / Ice cream

Bedside Companion Frozen Yogurt

Bedside Companion Frozen Yogurt

I can’t be the only one who has an obsession with sad movies, right? It may be masochistic to sit at home and cry in bed on the weekend, but it’s a good reminder that, yes, I do indeed have a soul and, yes, I do indeed probably need a therapist. It’s also an excuse to nosh on healthy-ish frozen yogurt, which has always been the perfect somber food. There’s something about its icy exterior that pairs well with me trying to prove that I don’t share the same trait. Top it with whatever you like (for me, it’s obviously peanut butter anything) and park your bowl right next to that jumbo box of tissues. It’s going to be a long night.
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Ingredients

Instructions

  • Freeze the bowl of your ice cream maker for at least 24 hours.
  • In a large bowl, whisk together the yogurt, sugar, and salt.
  • Chill the yogurt base if necessary (see “Just the Tips”).
  • Pour the yogurt base into the frozen ice cream maker bowl and churn until it reaches the consistency of soft-serve ice cream, about 20 minutes.
  • Scoop into an airtight freezer container and freeze until firm before serving, about 5 hours or overnight.

Notes & Wine Advice

You’ll want to make sure that your yogurt is cold. Once you mix all your ingredients, chill the mixture in the refrigerator until it is about 45ºF.
When ready to serve, allow the frozen yogurt to sit at room temperature for a few minutes so it is easier to scoop.
Running your ice cream scoop under hot water will also help when scooping frozen yogurt.
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Course; Dessert