Almond Ricotta Cake

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Ingredients

• ½ cup unsalted butter, at room temperature

• ¾ cup white sugar

• 2 teaspoons vanilla sugar

• 1 large lemon, zested and juiced

• 4 large eggs, separated

• 2 cups blanched almond flour

• 9 ounces ricotta cheese

• ⅓ cup white sugar

• ¼ cup sliced almonds, or to taste

• 1 tablespoon confectioners' sugar for dusting

Directions

• Step 1

  Preheat the oven to 325 degrees F. Grease an 8-inch springform pan and line with parchment paper.

• Step 2

  Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

• Step 3

  Fold in almond flour and ricotta cheese with a silicone spatula.

• Step 4

  Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

• Step 5

  Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

• Step 6

  Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Fudge Truffle Cheesecake

Truffle-like chocolate cheesecake in a chocolate cookie crust. It is the perfect dessert to accompany your Valentine’s Day celebration.

Ingredients

• 1 ½ cups vanilla wafer crumbs

• ½ cup confectioners' sugar

• ⅓ cup unsweetened cocoa powder

• ⅓ cup butter, softened

• 2 cups semi-sweet chocolate chips

• 3 (8 ounce) packages cream cheese, room temperature

• 1 (14 ounce) can sweetened condensed milk

• 4 large eggs eggs

• 2 teaspoons vanilla extract

Directions

• Step 1

  Preheat oven to 300 degrees F.

• Step 2

  In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.

• Step 3

  In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.

• Step 4

  In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

• Step 5

  Bake at 300 degrees F for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

• Step 6

  Allow to cool to room temperature, then refrigerate for several hours before serving.

Crispy Baked Gau

February 1st is the Chinese New Year. Celebrate the Year of the Tiger with this traditional new year dessert. This is a baked version of the Chinese Gau, a dessert that is usually steamed.

Ingredients

• 1 (16 ounce) box sweet rice flour (mochiko)

• 2 cups brown sugar

• ¾ cup white sugar

• 1 teaspoon baking soda

• 1 (13.5 ounce) can coconut milk

• 2 cups milk

• 2 teaspoons vanilla extract

• 2 tablespoons sesame seeds

Directions

• Step 1

  Preheat oven to 350 degrees F. Line an 8x12 inch pan with aluminum foil, going up the sides.

• Step 2

  Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.

• Step 3

  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.

White Christmas Pie

This is a delicious, yet not-too-filling pie. It does remind you of a blanket of snow on Christmas morning.

Ingredients

• 1 (.25 ounce) package unflavored gelatin

• ¼ cup cold water

• 1 cup white sugar

• 4 tablespoons all-purpose flour

• ½ teaspoon salt

• 1 ½ cups milk

• ¾ teaspoon vanilla extract

• 1 cup flaked coconut

• ½ cup heavy whipping cream

• 3 egg whites

• ¼ teaspoon cream of tartar

• 1 (9 inch) pie crust, baked

• 2 tablespoons flaked coconut

Directions

• Step 1

  Sprinkle gelatin over cold water; set aside to soften.

• Step 2

  Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.

• Step 3

  Whip the cream until stiff. Gently fold into coconut mixture.

• Step 4

  In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.

Witch Hat Cookies

Using Fudge Stripe Cookies and Chocolate Kisses, this recipes yields cute little treats that are a trick to make.

Ingredients

• 2 (16 ounce) packages fudge stripe cookies

• ¼ cup honey, or as needed

• 1 (9 ounce) bag milk chocolate candy kisses, unwrapped

• 1 (4.5 ounce) tube decorating gel

Directions

• Place a fudge stripe cookie with bottom side up onto a work surface.

• Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.

• Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece.

• Repeat with remaining ingredients.

Peach Crumb Bars

These peach crumb bars are always delicious. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.

Ingredients

Crumble and Crust:

• 1 ½ cups all-purpose flour

• ½ cup white sugar

• ½ teaspoon baking powder

• 1 pinch salt

• 10 tablespoons cold unsalted butter, cut into cubes

• 1 large egg yolk

• 1 tablespoon cold water

Peach Filling:

• 2 cups fresh peach slices, or more to taste

• ½ cup white sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

Directions

• Step 1

  Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

• Step 2

  Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!

• Step 3

  Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.

• Step 4

  Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

• Step 5

  Sprinkle the remaining crumble over the peach filling.

• Step 6

  Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.