COFFEE WAFFLES

Coffee Waffles
Prep Time Cook Time Yield
5 Mins 25 Mins 4
MYRECIPES
These waffles are packed with coffee flavor! Serve with syrup for breakfast, or add a scoop of ice cream and caramel sauce for a fun dessert.
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   Ingredients
1 3/4 cups all- purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
How to Make It
Step 1 Preheat oven to 200°F; preheat waffle iron. Stir together flour, sugar, baking soda and salt in a large bowl. In a medium bowl, whisk milk, vegetable oil, egg, vanilla and instant coffee. Add milk mixture to dry ingredients; whisk until just combined.
     Step 2 Mist waffle iron ADVERTISEMENT lightly with cooking spray.
Pour as much batter as
manufacturer suggests,
usually about 1/2 cup, onto waffle iron, close
   
Nutritional Information
!Calories 492, !Fat 23g, !Satfat 4g, !Cholesterol 66mg,
!Fiber 1g, !Protein 10g, !Carbohydrate 60g,
!Sodium 673mg.
1 tablespoon instant coffee
Ice cream and caramel sauce, optional
and cook until golden, about 2 minutes. Place finished waffles directly on rack in oven to keep warm.
Step 3 Allow waffle iron a minute to heat up, then repeat with remaining batter. Mist iron with cooking spray as needed between batches. Serve with ice cream and caramel sauce, if desired.

CC CHOCOLATE COFFEE CUPCAKES

Chocolate coffee cupcakes

• 1/2 cup  room temperature unsalted butter
• 1 cup sugar
• 2 eggs
• 1 cup Community Coffee (cooled)
• 1 3/4 cup all purpose flour
• 1/4 cup   unsweetened cocoa
• 2 tsp baking powder

1. Heat the oven to 350F. Line cupcake pans with paper liners.
2. Cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well.
3. In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee to the creamed butter.
4. Mix until just combined.
5. Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
6. When the cupcakes are completely chilled, make the frosting.

For the frosting

• 3 sticks softened butter
• ¾ cup light brown sugar, packed
• 3½ cups powdered sugar
• ½ tsp. salt
• 2 tablespoons milk
• 1 tsp. vanilla extract
• Mini chocolate chips 

Pipe on frosting.  Sprinkle mini chocolate chips on top of cupcakes.

BB RIBS WITH CC BBQ SAUCE

Ingredients

• 4 - 2 1/4 pound slabs baby back ribs
• 3 tablespoons Emeril's Essence Creole Seasoning
• 1/2 cup unsalted butter
• 2 cups finely diced yellow onions 
• 2 jalapenos, stemmed, seeded and minced
• 1 tablespoon minced garlic
• 4 cups brewed Community Coffee
• 2 cups ketchup
• 1/2 cup light brown sugar
• 1/2 cup molasses
• 1/4 cup chipotles in adobo
• 1 tablespoon minced garlic
• 2 teaspoons red chili flakes 

Directions

• Preheat the oven to 325 degrees F.
  Season the ribs with 2 tablespoons of Creole seasoning. Wrap the ribs in parchment paper and then in aluminum foil and place on a rack on a sheet pan. Roast the ribs until tender about 2 1/2 to 3 hours. Set the ribs aside to cool.
  In a large sauce pan over medium heat, melt the butter. Once hot and bubbling add the onion, jalapenos and garlic and cook until the vegetables are soft, about 10 minutes.
  Add the coffee to the pan and cook until the liquid has reduced by half.
  Add the remaining ingredients and stir well to combine. Continue to cook for another 30 minutes. Remove the sauce from the heat and set aside.
• Preheat the grill on high heat.
  Generously brush the ribs with the barbecue sauce and transfer the ribs to the grill. Cook the ribs for 3 minutes per side. Transfer the ribs from the grill to a platter and serve with the sauce.$

BOURBON APPLE CAKE

INGREDIENTS
BOURBON APPLE CAKE
MAKES ABOUT 12 SERVINGS
TIME
ABOUT 1 HOUR, PLUS ONE HOUR’S RESTING
 2 sticks butter, softened, more for greasing pan
Flour (if using Bundt pan)
2 medium apples (about 8 ounces), peeled, cored and quartered 2 1⁄2 cups sugar
4 eggs
2 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
1 cup bourbon, Calvados, Cognac or brandy
INSTRUCTIONS
1. Heat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch Bundt pan. Put apples in a blender or food processor and purée; remove and set aside.
2. In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.
3. In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.
4. Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.

VEGGIE BURGER I

EASY GRILLABLE VEGGIE BURGERS

Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!

Author: Minimalist Baker

PREP TIME

20 minutes

COOK TIME

10 minutes

TOTAL TIME

30 minutes

Servings: 5 (burgers)

Category: Entree

Cuisine: Gluten-Free, Vegan

Freezer Friendly 3 Weeks (see notes)

Does it keep? 2-3 Days

Ingredients

• 1 cup cooked brown rice*
• 1 cup raw walnuts (or sub bread crumbs)
• 1/2 Tbsp avocado oil (plus more for cooking)
• 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
• 1 Tbsp each chili powder, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
• 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
• 3-4 Tbsp vegan BBQ sauce

Instructions

1. If your brown rice isn’t cooked yet, start there by following this methodfor the best results. Otherwise, move onto the next step.
2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
4. Once walnuts are cooled, add to blenderor food processorwith chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
7. For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
9. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Notes

*To cook rice, I recommend this method from Saveur. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice.

*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size).

*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.

*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).

*Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings.

What You Will Need

• Colander
• Large Pot

Yield: makes 2 Cups

Time: 45 minutes

Ingredients

• 1 cup short, medium, or long-grain brown rice
• Kosher salt, to taste

Instructions

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

  

MILK BREAD

Milk Bread

32 Ratings

Published September 2015

Ingredients

51⁄3 cups bread flour, divided, plus more for surface 1 cup heavy cream

1⁄3 cup mild honey (such as wildflower or alfalfa)

3 tablespoons nonfat dry milk powder

2 tablespoons active dry yeast (from about 3 envelopes)

2 tablespoons kosher salt

3 large eggs

4 tablespoons (1⁄2 stick) unsalted butter, cut into pieces, room temperature Nonstick vegetable oil spray

Flaky sea salt (optional)

Recipe Preparation

Cook 1⁄3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.

Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.

If making a loaf, lightly coat a 9x5" loaf pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Nestle pieces side-by-side to create 2 rows down length of pan.

If making split-top buns, lightly coat two 13x9" baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4"-long log. Place 6 logs in a row down length of each dish.

Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.

Preheat oven to 375°. Beat remaining egg with 1 tsp. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25–35 minutes for rolls, 50–60 minutes for loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Do Ahead: Bread can be baked 5 days ahead; store tightly wrapped at room temperature.

BUCKEYE BARS

Buckeye Bars HOLIDAY COOKIES 2019 DEC 4, 2019

The Buckeye is a cherished confection in the Midwest: Little balls of peanut butter filling are enrobed in chocolate, save for a small, circular window so that they resemble buckeye nuts, which are native to Ohio. The candies are time- consuming to make, so this bar version -- cut into small fingers because a little goes a long way -- delivers all the pleasure with very little effort. It's essentially a whole pan of peanut butter cups.

To make a nut-free version of this recipe, replace the peanut butter with Biscoff cookie butter and reduce the confectioners' sugar to 1 cup.

This recipe can easily be doubled for a 9-by-13-inch pan.

Make Ahead: The bars can be refrigerated in an airtight container for up to 1 week or frozen for several months. (In case you're wondering, they're delicious straight from the freezer.)

The Washington Post

SERVINGS:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18 servings; makes one 8-inch slab

INGREDIENTS

FOR THE PEANUT BUTTER LAYER

1 3/4 cups (215 grams) very finely ground graham cracker crumbs (from 14 rectangles, crushed in a plastic bag with a rolling pin or in a food processor)

1 1/2 cups (160 grams) confectioners' sugar

10 tablespoons (1 stick plus 2 tablespoons/140 grams) unsalted butter, melted and cooled 3/4 cup (192 grams) creamy peanut butter, such as Skippy or Jif brand

2 ounces (57 grams) full-fat cream cheese, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon fine sea salt

FOR THE CHOCOLATE LAYER

3/4 cup (125 grams) semisweet or bittersweet chocolate chips 1 tablespoon creamy peanut butter

Flaky sea salt, such as Maldon, for sprinkling (optional)

 

DIRECTIONS

Spray an 8-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving enough overhang on the sides to form a sling that you can use to lift the slab out later.

Make the peanut butter layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the graham cracker crumbs, confectioners' sugar, melted butter, peanut butter, cream cheese, vanilla and salt on medium-low speed until well blended. Pat evenly into the prepared pan. Refrigerate until lightly set and cool to the touch, about 20 minutes.

Make the chocolate layer: In a medium, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high in 30-second bursts, stirring well after each interval, until the mixture is melted and smooth. Let cool slightly, then spread evenly over the peanut butter layer. Sprinkle with flaky sea salt, if desired. Refrigerate until firm, at least 1 hour. Using the parchment handles, transfer the slab from the pan to a cutting board, and cut into fingers.

AMARETTO ALMOND POUND CAKE

Amaretto-Almond Pound Cake
Total Time Yield
3 Hours 5 Mins Makes 12 servings
By ETHLEEN SCARBOROUGH, AUGUST, GEORGIA March 2011
SOUTHERN LIVING
Drizzle an almond-flavored pound cake with homemade amaretto glaze for a delightfully decadent dessert.


  Ingredients
1 1/4 cups butter, softened
1 (3-oz.) package cream cheese, softened
2 1/2 cups sugar
3 tablespoons almond liqueur
1 tablespoon vanilla extract
2 1/2 cups all- purpose flour
6 large eggs
How to Make It
Step 1 Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Step 2 Add eggs, 1 at a time, beating at low
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1/3 cup sliced almonds
Amaretto Glaze
speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
Step 3 Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
Step 4 During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

DOUBLE CHOCOLATE FINANCIERS CAKE

Double-Chocolate Financier Cake

BY DORIE GREENSPAN BON APPÉTIT NOVEMBER 2006

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

YIELD: Makes 8 to 10 servings INGREDIENTS

Cake:

3/4 cup (1 1/2 sticks) unsalted butter

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/8 teaspoon salt

6 large egg whites, room temperature

3/4 cup sugar

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 cup finely ground blanched almonds (about 4 ounces)

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate ganache:

6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 3/4 cup heavy whipping cream

2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

1/4 cup apricot jam

1 cup sliced almonds, toasted

                

PREPARATION

For cake:

Preheat oven to 350°F. Butter two 8-inch round cake pans with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.

Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.

Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely.

For chocolate ganache:

Place chocolate in small metal bowl. Bring cream to boil in small saucepan. Pour cream over chocolate; whisk until smooth. Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible. Transfer 2/3 cup ganache to heatproof 1-cup measure with spout. Place bowl with remaining ganache over bowl of ice water. Stir until semi-firm and thick enough to spread. Set aside for filling.

Line rimmed baking sheet with foil. Place rack on sheet. Place 1 cake, flat side down, on rack. Strain apricot jam into small skillet; bring to boil. Spoon warm jam over cake, spreading evenly almost to edge. Let cool 5 minutes. Drop filling by teaspoonfuls all over cake, then spread in even layer. Place second cake atop filling, bottom side up. If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable. Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake. Chill cake 2 hours. Do ahead Can be made 2 days ahead. Cover with cake dome; keep chilled.

Arrange sliced almonds atop cake.

BOURBON PEACH STRUSEL CHEESECAKE

BOURBON PEACH STREUSEL CHEESECAKE

This Bourbon Peach Streusel Cheesecake is one of my favorite recipes. The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!

Time: 1 hour 30 minutesTotal Time: 2 hoursYield: 12-16 Slices

CRUST

2 1/4 cups (302g) graham cracker crumbs

1/2 cup (112g) salted butter, melted

3 tbsp (39g) sugar

CHEESECAKE FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (225g) light brown sugar, packed

3 tbsp (24g) all purpose flour

1/2 tsp ground cinnamon

3/4 cup (173g) sour cream, room temperature

5 tbsp (75ml) bourbon

4 large eggs, room temperature

PEACHES

3 1/2 cups (470g) sliced and peeled peaches (about 4 peaches)*

2 tsp (6g) ground cinnamon

2 tbsp (18g) light brown sugar, loosely packed

CINNAMON STREUSEL

2/3 cup (87g) all purpose flour

2/3 cup (150g) light brown sugar, packed

1 tsp ground cinnamon

5 tbsp (70g) salted butter, melted

WHIPPED CREAM

1/2 cup (120ml) heavy whipping cream, cold

1/4 cup (29g) powdered sugar

1/4 tsp ground cinnamon

1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

3. Bake the crust for 10 minutes, then set aside to cool.

4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside.

5. Reduce oven temperature to 300°F (148°C).

6. In a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

7. Add sour cream and mix on low speed until well combined.

8. Add bourbon and mix on low speed until well combined.

9. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.

10. In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside.

11. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set aside.

12. Add about 1/4 of the cheesecake filling to the crust to make a thin layer.

13. Set aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble about 1/2 of the streusel over the peaches, then set aside the rest.

14. Pour remaining cheesecake batter evenly over the peaches.

15. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes.

16. Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you’ll release the heat.

17. Remove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the remaining streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later.

18. Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes.

19. Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.

20. Remove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.

21. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

22. To make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form.

23. Pipe a shell border around the edge of the cheesecake. I used Ateco tip 844.

24. Sprinkle remaining streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.

NOTES

It’s important that you have flavorful, ripe peaches to get the full peach-y flavor of this cheesecake. If peaches aren’t in season, you can use canned peaches without a problem or any additional changes. Neither needs to be pre-cooked before adding to the cheesecake, but a less-ripe, crisper fresh peach will be a little crisper in the cheesecake.

To make this cheesecake non-alcoholic, leave out the bourbon and add an additional 1/4 cup of sour cream. Reduce the baking by about 5-10 minutes, but otherwise proceed as instructed.

SARDINE RILLETTES

Sardine Rillettes

Recipe adapted from and published with permission of Dorie Greenspan, author of Around My French Table.

• Prep time: 15 minutesYield: Makes about 1 cup. Serves 6 to 8 as an appetizer.

INGREDIENTS

• Two 3 3/4 ounce cans of sardines, packed in olive oil, drained

• 2 1/2 ounces of Neufchâtel cheese or cream cheese

• 1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)

• 1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise

• 1/4 cup lime juice or lemon juice, or to taste

• 2-3 Tbsp minced fresh herbs such as chives, parsley, or dill

• Pinch of cayenne

• Salt and freshly ground black pepper to taste

METHOD

1 Prep the sardines: Remove the sardines from the cans. Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Remove and discard the bones. Cut away and discard any tails. Set aside.

2 Mix the cream cheese, shallot, scallion, herb mixture: Place the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber spatula until smooth. Add the shallots, scallions, fresh herbs, and most of the lime or lemon juice, mixing into the cheese with the spatula.

3 Mash the sardines into the cheese: Add the now boneless sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add more lime or lemon juice to taste.

Either serve immediately (Dorie suggests chilling at least 2 hours, but I haven't found that necessary), or chill. Can make up to two days ahead if you carefully cover with plastic wrap so there is no exposure to air, and chill.

Serve on crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.

ESPRESSO CHOCOLATE SABLÉS

Espresso Chocolate Sablés

Ingredients

• 1 1/2 tablespoons instant espresso
• 1 tablespoon boiling water
• 8 ounces (226 grams) unsalted room temperature butter, cut into pieces
• 2/3 cups (80 grams) powdered sugar
• 1/2 teaspoon fine sea salt
• 1/16 teaspoon (pinch) of cinnamon
• 3/4 teaspoon vanilla
• 2 cups (272 grams) unbleached all purpose flour
• 4 ounces (113) grams bittersweet chocolate, finely chopped

Instructions

1. Mix the espresso into the boiling water and set aside to cool.
2. In the bowl of a stand mixer, using the paddle attachment (or in a large bowl with a hand mixer), beat the butter, sugar, salt, and cinnamon on medium for about 3 minutes until smooth and blended. Add the vanilla and espresso mixture and mix on low.
3. Add all of the flour and mix on low at first to not spray your counter with flour (I usually mix with the paddle by hand for a minute so that I don't have flour everywhere). Mix on low until the flour is just incorporated. Add the chocolate and mix until evenly distributed. Give the dough a few squeezes with your hands to be sure it is fully mixed.
4. Divide the dough in half and press and roll (with a rolling pin) each half into a 1/4 inch thick disk between two pieces of parchment paper. Place the disks on a quarter sheet pan or large plate and refrigerate for at least 2 hours and up to two days. It can also be frozen up to two months.
5. When ready to bake, preheat the oven to 325 degrees F. Butter or spray a muffin tin (or mini cheesecake pan) with spray oil. Cut the dough with a 2 inch circle cookie cutter and place the rounds of dough into the muffin or cheesecake tins. Gather up the scraps, re-roll, chill, and recut the dough while baking the first pans.
6. Bake the cookies on the center rack for 18 minutes for a light colored pan, and about 14 minutes for a dark colored pan, until they have a slight color and are slightly firm to the touch. Since I had only one pan, I baked my cookies in three shifts, keeping the rest of the dough in the refrigerator.
7. Place the tins on a wire rack and let cool for about 10 minutes. Remove them from the pan and let cool completely on the rack. If you are using the cheesecake pan with the removable bottoms, you can remove them in 5 minutes by pushing them up with your finger. Be sure to cool the pan completely before adding more dough.