Sour Cherry Tartlets

Sour Cherry Tartles
(Makes 8 tartlets)

You will need:

Shells:
1 1/2 cup whole wheat pastry flour, plus more for dusting
2 tbsp granulated sugar
1/4 tsp salt
10 tbsp butter
3-5 tbsp ice-cold water, plus more if needed
8 tartlet molds with removable bottoms (about 2 1/2 inch diameter)

Filling:
2 lb pitted sour cherries, or two 14.5 oz cans of same (no sugar or other additives), drained
1/2 cup agave syrup
3 tbsp corn starch

Directions

Make the dough:

1. Whisk flour, sugar and salt together in a medium bowl. Slice butter into 1/4 inch cubes and add to the flour mixture. Working quickly with your fingers, work the butter into the flour mixture, breaking the butter into smaller pieces until the entire mixture has a sandy, crumbling texture (similar to granola). Add 3 tbsp of water to the mixture and mix swiftly with your fingers. The dough will begin to stick together. Add 1-2 tbsp more water, until you can form the dough into a ball (if the dough is too sticky, add a sprinkle of flour; if it flakes, add a few more drops of water). 

2. Separate the dough into 3-4 pieces and form each into a ball. Taking each in turn, place on dusted wax paper and, with the heel of your hand, press down and smear the dough across the wax paper. This process blends the butter into the flour. Repeat with remaining dough, then form it back into one piece. Place in a bowl, dust with flour, cover and refrigerate for about 1 hour.

Pre-bake the shells:

3. Preheat oven to 375ºF. Butter each tartlet mold. On a dusted counter or wax paper, with a dusted rolling pin, roll out the dough to a 13 inch round, about 1/8 inch thick. With a cookie cutter slightly larger than the diameter of the molds, cut out the dough into about 8 rounds (you can also use an inverted glass). Place each round inside the mold, pressing it to conform to its shape. Fold in any dough remaining over the top and press it into the sides. Roll the rolling pin over each mold to flatten the tops. 

4. Place the shells on a baking sheet, and in order to prevent the sides from shrinking and the bottom from bulging, line each shell with foil (additionally, you can weigh them down with baking beans). Bake the shells for about 8 minutes. Remove from oven, remove the foil, and prick the bottom of each shell with a fork to prevent it from rising. Replace the foil and bake 2-3 minutes more, until the sides start to separate from the mold slightly and the shells begin to change color. Remove from oven and let cool slightly.

Make the filling and bake the tartlets:

5. To make the filling, whisk together agave syrup and corn starch in a bowl, add the cherries and toss until combined. Spoon the filling evenly into the pre-baked tartlet shells. Bake at 375ºF for 20-25 minutes, until the crust is golden and the filling is bubbling. Remove from oven and let cool slightly, then remove the molds. Cool completely on a wire rack before serving.

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Mini Mojito Cupcakes

Mini Mojito Cupcakes
(Makes 24 minis or 12 regular cupcakes)

Rum Cupcakes

You will need:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter (1/2 cup), softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp lime zest
1/4 cup dark rum
1/2 cup unsweetened apple sauce

Directions:
1. Preheat oven to 350ºF. Line two miniature 12-muffin pans with fluted cups. 
2. In a bowl, whisk flour, baking powder, baking soda and salt and set aside. In a separate large bowl, beat together butter and sugar until creamy and the mixture forms ripples, about 2 minutes. Add the egg and vanilla and beat until combined. Add the lime zest and rum and beat until combined. Then, with mixer on low speed add in alternate batches the flour mixture and apple sauce, beginning and ending with the flour. Mix until just combined. 
3. Divide the batter between the muffin cups. Bake until a rich golden brown, 25-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven, let cool in the pan slightly then place the cupcakes onto a wire rack to cool completely before frosting.

Mint and Lime Buttercream Frosting

You will need:
2 sticks butter (1 cup), softened
4 cups confectioner's sugar
2 tbsp lime juice (about 1 lime), or to taste
1 tbsp freshly grated lime zest
1/2 cup loosely packed mint leaves
1 1/2 tsp Triple Sec (optional)

Directions:
1. Beat butter in a bowl with an electric mixer until creamy, about 1 minute. In batches, gradually add confectioner's sugar, and beat until well blended and the consistency is smooth and somewhat stiff, about 3 minutes. Add lime juice and beat well to combine. In a food processor, combine lime zest and mint leaves and pulse a few times until the mint leaves are very finely chopped. Add to the frosting and beat until combined.
2. Spread or pipe onto cooled cupcakes (rounded and petal tips were used in the photos). If not using immediately, cover the frosting with a damp paper towel and plastic wrap, and refrigerate until needed.

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Triple-Layer Chocolate Cake

Triple-Layer Chocolate Cake
(serves about 12) 

You will need:
1 1/2 cup all purpose flour 
2/3 cup unsweetened baker's cocoa
1 1/2 tsp double acting baking powder
1/2 tsp baking soda
1/4 salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1 1/2 cup granulated sugar 
1 tsp vanilla
3 large eggs
3/4 cup milk

Directions
1. Preheat oven to 350 degrees F. Grease two round non-stick cake pans (8 inch diameter). In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt and set aside. In a separate large bowl beat together butter, sugar, and vanilla with an electric mixer until well-blended, 3-4 minutes. Beat in eggs, one at a time, mixing well after each addition. With mixer at low speed, add in 1/3 of the flour mixture followed by half of the milk, beat, then add half of the remaining flour mixture and the rest of the milk, followed by remaining flour. Beat well, scraping the bowl with a wooden spoon, until the batter is homogeneous.

2. Divide the batter between two cake pans. Bake the cakes 25 to 30 minutes, until a toothpick inserted in the middle of the cake comes out clean. Cool the cakes in pans for about 5 minutes. Go around the sides of the cakes with a knife to loosen them from the pan, then remove the cakes from pans by inverting each one onto a plate and then place right side up onto a wire rack to cool. While the cakes cool prepare the frosting.

Milk Chocolate Filling/Frosting:

You will need:
2 oz unsweetened baker's chocolate
4 oz milk chocolate 
1/2 cup unsalted butter (1 stick), softened
1 cup confectioner's sugar
3-4 tbsp half-and-half or milk

Directions:
1. In a small saucepan, on low heat, melt together unsweetened and milk chocolate, stirring until the chocolate is completely melted. Turn off the heat and let cool for about five minutes.

2. With an electric mixer, in a medium bowl, beat butter and the melted chocolate until well-mixed. Add confectioner's sugar and 2-3 tbsp half and half. Beat at medium speed until ripples form and frosting becomes thick and creamy, 3-4 minutes, adding more half-and-half if necessary for desired consistency. Cover and set aside.

Assemble the cake:
With a serrated knife, cut each cake in half, lengthwise. You will have four cake layers. Place one cake layer into a bowl and crumble completely with your fingers; the crumbs will be used to decorate the cake. Place one cake layer onto the serving platter, spread the frosting with a silicone spatula on top of the layer. Place the second layer on top and repeat. Place the third and final layer and spread frosting on top and around the cake. Sprinkle with crumbs on top of the cake, and press the crumbs with your hand around the cake's sides. Serve or refrigerate.

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Whole Wheat, Pecan & Chocolate Chip Cookies

Whole Wheat, Pecan & Chocolate Chip Cookies
(Makes about 2 dozen cookies)

You will need:
1 cup whole-wheat pastry flour
1 tsp salt
1/2 tsp baking soda
1/8 tsp ground cinnamon 
1 stick unsalted butter (1/2 cup), softened
1/4 tsp vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1 large brown egg 
3/4 cup bittersweet chocolate chips 
1/2 cup chopped pecan nuts

Directions:
1. Preheat oven to 350 degrees F. Line two baking sheet with foil.

2. In a small bowl, whisk together flour, salt, baking soda and cinnamon. In a medium bowl, mix butter, vanilla, granulated sugar and brown sugar with an electric mixer until creamy, about 2 minutes. Add the egg and mix until well blended. With the mixer on low, add the flour mixture, scraping the sides with a wooden spoon, and mix until combined. With a wooden spoon, fold in chocolate chips and pecan nuts.

3. Divide the cookie dough between the baking sheets to form two dozen cookie dough balls. Bake for 12-14 minutes, until a rich golden brown (the flour will make the cookies slightly darker than if made with all purpose flour). Remove from oven, let harden slightly, peel them off the foil and transfer to a wire rack to cool.

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