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Lemon Bars
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Lemon Bars

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 oz

Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

Lemon Bars quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
For crust:
Preheat oven to 350 F
Line a 9x9 inch pan with parchment paper
Mix the flour, powdered sugar, and salt together
Cut the butter into the mix until crumbly and then press into bottom of pan
Bake for 15-18 minutes until lightly golden brown
For filling:
Whisk all the filling ingredients together until combined
Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
Cool completely
Dust with powdered sugar, cut into squares

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook32

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the crust:
10 tablespoon butter room temperature
1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon Kosher salt
For the filling:
3 egg large
1 cup granulated sugar
3 tablespoon all-purpose flour
1 tablespoon lemon zest
⅓ cup fresh lemon juice
½ teaspoon baking powder
For finishing:
2 tablespoon powdered sugar

Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.

Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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Chocolate Espresso Mousse
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Chocolate Espresso Mousse

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Classic Tiramisu
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Classic Tiramisu

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 square

Nut Free Soy Free Vegetarian
This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 cup strong brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce ladyfinger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup rum or coffee liqueur optional

Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

Reheating/Serving Instructions
Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

Nutrition
Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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Balsamic Strawberries with Honey Vanilla Ricotta
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Balsamic Strawberries with Honey Vanilla Ricotta

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Recipe adapted from:
Thomas Bohne

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3/4 cup

Egg Free Nut Free Oil Free Soy Free Vegetarian
A strawberry dessert that is as beautiful as it tastes. It's cool and creamy, the balsamic is slightly sweet and tangy with a deep robust flavor. It enhances the natural sweetness of strawberries and the ricotta cheese is sweetened with honey and just a touch of vanilla, topped with fresh basil.
https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

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https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

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Instructions
In a food processer add first 3 ingredients and mix for 1 minute. Transfer to a bowl and refrigerate for 1 hour (minimum).
Bring vinegar and sugar to a boil in a small pot. Reduce to simmer for 2 minutes, stirring constantly. Cool completely.
Toss basil and berries with balsamic sauce.
To plate, place ricotta cheese on bottom of a glass.
Spoon berries on top. Place a little fresh basil as garnish and half a strawberry on the rim of the glass. You may also wet the rim of the glass ahead of time with a lemon wedge and dip the rim in sugar for decoration.

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook60

Passive0

Total Time1 hour 12 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 cup ricotta cheese
1 teaspoon pure vanilla extract
7 tablespoon honey
6 tablespoon balsamic vinegar
5 tablespoon granulated sugar
2 1/2 pound strawberry hulled and diced
5 tablespoon fresh basil chiffonade

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 328kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 325mg | Fiber: 2g | Sugar: 25g | Vitamin A: 614IU | Vitamin C: 67mg | Calcium: 278mg | Iron: 1mg

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Classic Creme Brulee (French Vanilla Custard)
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Classic Creme Brulee (French Vanilla Custard)

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 oz

Gluten Free Nut Free Vegetarian
Enjoy this classic dessert with it's creamy custard center and crispy caramelized top.

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Heat cream in small pot on the stove
Split and scrape vanilla bean seeds and add seeds and pod to pot
Heat on low for 2 minutes
Remove from heat
Discard pod pieces
Whisk egg yolks and sugar in mixing bowl*
Add in cream while whisking to keep from scrambling eggs
Preheat oven to 275°
Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**
Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full
Place pan in oven and add warm water until the water is half way up the side of the ramekins
Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins
Bake 35 minutes
The custard should be jiggly and set
Remove from the water bath and cool for 20 minutes
Top each custard with 2 tsp caster (superfine) sugar
Burn sugar with torch***
* If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect
** You must have oven safe ramekins for this recipe
***You must have a kitchen torch for this recipe

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 cup heavy whipping cream
1 pod vanilla bean or 1 teaspoon vanilla bean paste
5 egg yolk
1/3 cup superfine sugar

Cooking Tools Required
kitchen torch, Measuring cups and spoons, Mixing bowls, oven safe ramekins, Pyrex baking dish, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Best served cold

Nutrition
Calories: 542kcal | Carbohydrates: 21g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 138mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

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Zingy Lime Bars
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Zingy Lime Bars

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Recipe adapted from:
Jen Stone

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 oz

Soy Free Vegetarian
Sweet and tangy lime curd. Baked on top of a buttery shortbread crust.

Zingy Lime Bars quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
For crust:
Preheat oven to 350 F
Lightly grease a 9x9 inch pan
Mix the flour, powdered sugar, and salt together
Cut the butter into the mix until crumbly and then press into bottom of pan
Bake for 15-18 minutes until lightly golden brown
For filling:
Whisk all the filling ingredients together until combined
Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
Cool completely
Dust with powdered sugar, cut into squares

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook32

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the crust:
10 tablespoon butter room temperature
1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon Kosher salt
For the filling:
3 egg large
1 cup granulated sugar
3 tablespoon all-purpose flour
1 tablespoon lime zest from 3 limes (zest before juicing)
⅓ cup lime juice
½ teaspoon baking powder
For finishing:
2 tablespoon powdered sugar

Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Whisk

Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.

Nutrition
Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 101mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

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Perfectly Poached Port Pears
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Perfectly Poached Port Pears

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 pear (approximately 4 ounces)

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

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Instructions
Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
Meanwhile peel the pears and cut in half lengthwise.
Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
Add pears to the pot and adjust heat until a light simmer is reached.
Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
Remove pears from pot and set aside to cool.
Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
When pears are cool core and slice. Drizzle with reduction.
If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
750 milliliter port wine one bottle, about 25 ounces
1/2 cup granulated sugar
1 cinnamon stick
5 pear firm
1 lemon
Optional:
walnuts toasted and chopped
blue cheese wedge (leave off for vegan)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Can be eaten chilled or warmed slightly in the microwave.

Nutrition
Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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Lemon Bars

Lemon Bars

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Chocolate Espresso Mousse

Chocolate Espresso Mousse

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Ingredients

For the whipped cream:

Garnishes (optional):

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Classic Tiramisu

Classic Tiramisu

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Balsamic Strawberries with Honey Vanilla Ricotta

Balsamic Strawberries with Honey Vanilla Ricotta

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Classic Creme Brulee (French Vanilla Custard)

Classic Creme Brulee (French Vanilla Custard)

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Zingy Lime Bars

Zingy Lime Bars

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For crust:

For filling:

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Ingredients

For the crust:

For the filling:

For finishing:

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Perfectly Poached Port Pears

Perfectly Poached Port Pears

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