Apple Oat Crumble with Ice Cream

Apple Oat Crumble with Ice Cream

The combination of apples and cinnamon baking together is one of Fall’s greatest fragrance. Perfect to get you in the mood for fall or as a way to stay warm on a crisp fall day. We think it’s best served with a side of vanilla ice cream or gelato.

For the Apples
INGREDIENTS
3 fuji apples – peeled, cored, and sliced
3 granny smith green apples – peeled, cored, and sliced
2 tablespoons sugar
½ teaspoon ground cinnamon

INSTRUCTIONS
Toss apples, sugar, and cinnamon in a medium bowl until coated. Pour into a 9-inch square baking dish.

For the Crumble
INGREDIENTS
1 cup brown sugar
1 cup old-fashioned oats
½ cup flour
2 teaspoons ground cinnamon
½ cup cold butter cut into tablespoons
Vanilla Ice Cream or Gelato

INSTRUCTIONS
Preheat oven to 350 degrees F. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter, cut the cold butter into the oat mixture until the mixture resembles coarse crumbs; spread evenly over the apples to the edges of the baking dish.
Place in the preheated oven and bake until golden brown and sides are bubbling, about 40 minutes. Let cool slightly and serve in bowls with a scoop of vanilla ice cream or gelato.

Shaved Ice Fruit Syrups

Shaved Ice Fruit Syrups

Our shaved ice treat is made with all-natural fresh fruit syrups and is perfect for cooling off during the hot Labor Day weekend. We used seasonal favorites – strawberry and blue-raspberry, giving this treat a patriotic vibe. Don’t have an ice shaver? Try our blender version below.

Blue Raspberry
INGREDIENTS
½ cup blueberries
½ cup raspberries
1 cup water
1 cup sugar

INSTRUCTIONS
Place the berries, water and sugar into a small saucepan and bring to a simmer over medium heat. Simmer for 3 minutes. Turn off the heat and blend with an immersion blender or place in a blender and blend until smooth. Strain with a fine mesh strainer into a squeeze bottle. Chill until very cold.

Strawberry
INGREDIENTS
1 cup strawberries
1 cup water
1 cup sugar

INSTRUCTIONS
Place the strawberries, water and sugar into a small saucepan and bring to a simmer over medium heat. Simmer for 3 minutes. Turn off the heat and blend with an immersion blender or place in a blender and blend until smooth. Strain with a fine mesh strainer into a squeeze bottle. Chill until very cold.

Blender Ice
Blend 2 cups crushed ice in a blender for 30 seconds.

White Chocolate Blondies with Dark Chocolate, Banana & Caramel

White Chocolate Blondies with Dark Chocolate, Banana & Caramel

For the chocolate lovers, these white chocolate Banana Blondies have a flavor kick with both white and dark chocolate. Layered in is a mix of caramel, dark chocolate chips then topped with a smooth layer of dark chocolate ganache. Try them served in a pool of caramel!

INGREDIENTS
12 tablespoons (175g) unsalted butter
¾ cup (125g) white chocolate, chopped
4 ripe medium bananas, (about 400g peeled weight)
3 large eggs, beaten
1½ tsp vanilla extract
1 cup (175g) light brown sugar
1-1/2 cups (175g) flour
½ tsp baking powder
½ tsp salt
½ cup (85g) large chocolate chunks or chips
¼ cup homemade or quality store-purchased caramel sauce, plus more for serving
Chocolate ganache icing – recipe follows

INSTRUCTIONS
Preheat the oven to 350°F, and line the base and sides of a 8” square pan with parchment paper.
Melt the butter in a medium saucepan then let it bubble for a minute or two. Put the white chocolate in a large heatproof mixing bowl and pour in the hot butter over the chocolate to cover it. Rest for about 5 minutes, stir until the chocolate has completely melted then set aside to cool for 10 minutes. Meanwhile, mash the bananas to a soft pulp in another bowl. Add in the eggs, vanilla and sugar, mixing until combined.

When the chocolate mixture has cool slightly, slowly add in the banana mixture in three batches. In a large bowl, sift together the flour, baking powder and salt. Fold together into the banana chocolate mixture until just mixed. Stir in the chocolate chips. Pour into the prepared pan and smooth the top. Add the salted caramel in random dollops then gently marble the caramel into the mixture.

Bake for 35-45 minutes until set on top, and a toothpick comes out with a few baked bits stuck to it.
Remove from the oven and cool completely in the pan. When cooled, make the ganache icing and spread evenly over the top. Cool completely, then refrigerate until ready to serve. Cut into squares and serve on a plate with a drizzle of more caramel.

Chocolate Ganache icing
INGREDIENTS
1 cup (255 g) Semisweet chocolate, chopped into small pieces
1 cup whipping cream
2 tablespoons (29 g) unsalted butter

INSTRUCTIONS
Place the chocolate in a larger bowl. Add the cream and butter to a small sauce pan and place over medium heat. Whisk until the butter is melted and the mixture is combined and heated through. Pour over the chocolate in the bowl covering it. Rest 5 minutes, then whisk to combine. Let the ganache cool slightly then pour over cooled brownies, smoothing the top. Refrigerate before cutting.

Mango and Passion Fruit Ice Creams with Coconut Clusters in Banana Meringue Shells

Mango and Passion Fruit Ice Creams with Coconut Clusters in Banana Meringue Shells

Chill out with this tropical combination of Mango Ice cream, Passion Fruit Ice Cream, and toasted coconut clusters. We combined these delicious flavors and served them up in a banana meringue shell for the perfect tropical delight.

The day before make the banana meringue shells, candied coconut, fruit pulps, and two plain ice cream bases.

Banana Meringue Shells
INGREDIENTS
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 tablespoon banana extract
1-1/2 cup fine* white sugar

INSTRUCTIONS
Preheat oven to 200˚F. Add one sheet of parchment paper to a baking sheet.
Using an electric mixer, beat the egg whites, salt, cream of tartar, and banana extract until firm.
Slowly add sugar in a stream while beating into the egg white mixture.
Add the batter to a piping bag, Pipe 4” shells onto the parchment lined sheet tray to make 6-8 shells. Bake for 2 hours. Turn the oven off and leave the shells in the oven to cool, 2 hours or up to overnight, to dry. Makes 6-8 shells.
*process the sugar in a food processor for 1-2 minutes until ground fine.

Candied Coconut
INGREDIENTS
1 cup flaked sweetened coconut
¼ cup simple syrup

INSTRUCTIONS
Preheat oven to 325°F. Spread coconut flakes on a parchment lined baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly so watch carefully. Stir the coconut to help ensure even color. When the flakes just start to brown, remove and add to a bowl. Add ¼ cup simple syrup and toss to evenly coat. Pour back on the parchment lined baking sheet and place back in the oven until the coconut is a browned and slightly sticking together in clusters. Cool completely, then freeze in one layer on a sheet tray.

Mango Pulp
INGREDIENTS
2 Ripe Mangoes

INSTRUCTIONS
Cut off all the fruit flesh around the core and discard the peel, cut the mango into chunks.
Place the mango flesh in a high-speed blender and process to smooth paste. Pour into a bowl, cover and refrigerate.

Passion Fruit Pulp
INGREDIENTS
About 6 passion fruit to make 1/2 cup of pulp
½ cup sugar

INSTRUCTIONS
Cut the passion fruit in halves, scape out the pulp and discard the seeds. Measure to ½ cup and place in small sauce pan and add the sugar. Cook over medium heat until the sugar melts and a smooth paste forms. Pour into a bowl, and cool completely. Cover and refrigerate.

Make the Ice Cream Bases:
INSTRUCTIONS
Make two of your favorite plain ice cream bases and chill each base separately overnight.

Finish the Ice Cream:
The next day:
Whisk each pulp separately into the two bases to make two single flavored ice creams. Process the ice cream following the instructions on your ice cream machine. Place the first finished fruit ice cream in a bowl in the freezer while you process the second fruit ice cream.
After the second fruit ice cream is finished processing, remove the first fruit ice cream from freezer and layer the two ice creams together with the candied coconut in a large container, making about ¾ gallon. Place in the freezer and freeze for 4-6 hours.

To Assemble
INGREDIENTS
Toasted Coconut Chips

INSTRUCTIONS
Scoop the ice cream into big scoops and place in the banana meringue shells and serve topped with the toasted coconut chips.. Make 6-8 servings with ice cream leftover.

Team USA Hand Pies

Team USA Hand Pies

Perfect for a Team USA Olympic watch party! No fork needed, these little hand pies are filled with either blueberries or cherries and topped with white icing for a festive red, white, and blue theme.

INGREDIENTS
3 cups fresh or frozen cherries or blueberries, stemmed and pitted, fresh cherries cut in half
½ cup sugar
1 tablespoons cornstarch
Pie dough – recipe follows
Flour, for rolling the dough
1 egg white
2 tablespoons turbinado or raw sugar
1 ½ cups confectioner’s sugar
2 teaspoons vanilla extract

INSTRUCTIONS
The day prior, combine the fresh fruit with the sugar and 1 tablespoon of water. Cook over medium heat, occasionally stirring, until the juices are released, and the fruit collapses, about 20 minutes. Whisk the cornstarch and 1 tablespoon cold water in a small bowl to blend thoroughly. Add cornstarch mixture, continuing to simmer for 2-3 minutes, stirring often.
Remove from heat and let cool to room temperature. Refrigerate overnight.
Line a large rimmed baking sheet with parchment paper. Working with one disk at a time, roll out the pie dough on a lightly floured surface. Using a sharp knife, dough cutter, or pizza cutter, cut and reroll the scraps of dough for both disks until you have eight 10×3″ rectangles. Whisk the egg white and 1 teaspoon water in another small bowl to make an egg wash.
Working with one 10×3” shape at a time, place on a work surface and brush edges with egg wash. Cut a star shape out of one side. Scoop 2-3 tablespoons fruit mixture on the other side then fold the star side of the dough over filling to form a 5×3″ packet. Crimp all edges with a fork to seal. Place on prepared baking sheet and repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with the turbinado sugar. Place back in the refrigerator and chill for 30 minutes.
Preheat oven to 375°. Bake the hand pies until tops and bottoms are golden browns, about 40 minutes. Let cool for 10 minutes on baking sheet then transfer to wire racks to cool completely.
Whisk the confectioner’s sugar with vanilla and 1 tablespoon water. Add more water or sugar to reach the desired consistency for icing. Drizzle over the hand pies and let the icing set for 15-20 minutes before serving. Make 8 hand pies.

Pie dough
INGREDIENTS
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons sugar
2 sticks unsalted butter, cut into small cubes
8-10 tablespoons cold water

INSTRUCTIONS
Add the flour, salt, and sugar in the work bowl of a food processor. Pulse to mix thoroughly.
Add the butter and pulse until the butter is the size of peas. With the food processor running, add the water then pulse until the dough comes together.
Dump out onto a floured surface and using your hands gather together to form a large disk. Cut in half and place each half in two floured plastic bags. Form and flatten into a disk in the bag.
Refrigerate over-night.

Team USA Cherry Tart

Team USA Cherry Tart

Enjoy the Olympics while snacking on our favorite tart! We love cherry season for the delicious sweet and tart flavor of this pie. Topped with stars, it celebrates Team USA in the summer games!

INGREDIENTS
For the Filling:
4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch
For the Crust:
2 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons water
1 large egg

INSTRUCTIONS
Make the filling:
Place cherries into a medium saucepan over medium heat; cover the pan. Cook the cherries until they release their juice and come to a simmer, 10 to 15 minutes, Stirring often.
In a small mixing bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and stir to combine completely. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, and let cool completely then refrigerate until ready to use.
To make the crust:
In a food processor fitted with a blade combine the flour, sugar, and salt, pulse to combine. Add the butter and pulse until the butter is the size of small peas. With the processor running, add the 2 tablespoons water and; continue pulsing until the dough clumps together, about 45 seconds. If the dough remains too dry and crumbly to form a cohesive mass, add a bit more water. Gather the dough into a ball and wrap in plastic, pressing on the plastic to flatten the dough into a disk. Refrigerate for 30 minutes
On a lightly floured surface, roll the dough to a 1/8-inch thick circle, about 11 inches across.
Transfer to a 9-inch tart pan and trim the edges to the top of the tart pan. Roll out the remaining dough again to 1/8” and cut as many stars as possible. Roll and cut stars until you run out of dough. Place the stars on a parchment lined sheet tray and refrigerate the stars and pie dough for 1 hour.
Preheat the oven to 350°F. Pour the cooled cherry filling into the cold crust, then top filling with the stars. Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the stars are slightly golden brown.