Raspberry Lemon Curd Tarts

Found in All Recipes 30 Minute Meals Summer 2026 issue and here

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

 

Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top. 

 

For a raspberry-lemon variation, spoon 1/4 teaspoon raspberry jam into each shell before adding the lemon curd and garnish with a fresh raspberry. Omit the cinnamon, if desired. Lime curd can be substituted for the lemon curd.

Pioneer Woman Cherry Pie Parfaits

Found in Pioneer Woman magazine Summer 2026

 

1 3.4oz pkg instant vanilla or cheesecake pudding mix

1 1/2 c milk

3oz cream cheese, cubed and room temp

1/3 c powdered sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt 

2 c heavy cream

2 21oz cans cherry pie filling

2 tbsp fresh lemon juice

3c crushed shortbread cookies

Whisk together the pudding mix and milk in a large bowl until the mixture starts to thicken, about 2 min.

 

Combine the cream cheese, powdered sugar, vanilla and almond extracts, and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high and beat until stiff peaks form, 2-3 minutes.

 

Scoop 1c of the whipped cream mixture into the pudding and gently fold until combined. Add 2 more cups of the whipped cream mixture; gently fold until the mixture is well combined and fluffy. Reserve the remaining whipped cream.

 

Combine the cherry pie filling with tthe lemon juice in a medium bowl. Divide half of the crushed cookies among 6 12oz jars or glasses. Divide half the pudding and half of the cherry mixture among the jars. Repeat to make another layer each of cookies, pudding and cherries. Top with the reserved whipped cream. Refrigerate for at least 1 hour and up to 1 day. The longer the parfaits sit, the softer the cookies will be. 

Pioneer Woman Cherry Pie

Found in Pioneer Woman magazine Summer 2026 

1 1/2 sticks cold salted butter, cut into pieces
3/4 cup cold vegetable shortening, cut into pieces
3 cups all-purpose flour, plus more for dusting
2 large eggs
5 Tbsp. cold water
2 Tbsp. sugar, plus more for sprinkling
1 Tbsp. white vinegar
1 tsp. kosher salt

For the filling:
6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
1 cup sugar
2 Tbsp. balsamic vinegar
1/4 cup cornstarch
1/4 cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving 

 

For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
 

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
 

Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
 

Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
 

Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

Pioneer Woman Stars and Stripes Cereal Treats

Found in Pioneer Woman magazine Summer 2026 here

 

4 Tbsp. salted butter, plus more for the pan
1 (10-ounce) bag mini marshmallows
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
6 cups rice cereal
1/4 cup white candy melts
1 cup red candy melts
1 cup blue candy melts
White star sprinkles, for decorating

 

Butter a 9-by-13-inch baking pan. Line with 2 overlapping sheets of parchment paper, leaving an overhang on the long sides.

 

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and cook, stirring constantly, until melted and smooth, about 5 minutes. Stir in the vanilla and salt.
 

Remove the pan from the heat and gently fold in the cereal until combined. Transfer the mixture to the prepared pan and press into an even layer with damp fingers. Let cool completely, about 30 minutes.
 

Use the parchment paper to gently lift out the sheet of treats and transfer it to a cutting board. Trim the edges, if needed, then cut into 12 rectangles; they’ll be about 2 by 4 inches each. Insert a lollipop stick or craft stick into the bottom of each rectangle.
 

Put the white candy melts, red candy melts, and blue candy melts in 3 separate microwave-safe bowls and microwave in 15-second intervals, stirring, until melted and smooth.
 

Transfer the white candy melts to a resealable plastic bag; snip off a small corner. Line a baking sheet with parchment paper.
 

Dip the top corner of half of the treats into the red candy melts and place the dipped treats on the prepared baking sheet. Dip the remaining treats in the blue candy melts. Sprinkle the white star sprinkles over the blue treats. Drizzle the white candy melts in thin lines over the red treats. Let the candy set, about 20 minutes. 

 

Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Dreamy Lemon Cheesecake

Found in SL March 2026 issue here.

 

2 1/2 cups (abt 25) crushed cream-filled lemon sandwich cookies ( Lemon Oreo Sandwich Cookies)
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature

Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)

Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.

Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
 

Pour batter into prepared crust. Place springform pan in a roasting pan. Carefully pour boiling water into the roasting pan, filling halfway up the sides of the springform pan.
 

Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.

Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.

Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
 

Transfer cooled cheesecake to a plate; top with whipped cream. Spoon and swirl lemon curd into whipped cream as desired.
 

Lemon Curd Recipe
Makes about 1 1/2 cups
 

1 cup granulated sugar
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk

Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.

Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using. 

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Our Tips for the Best Cheesecake
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
 

Add cream to the filling: For an extra-creamy, luscious texture. You can also use sour cream in its place.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.

Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:

Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.

How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.

 

No Bake Key Lime Cheesecake

Found in SL March 2026 issue and here.

 

2 cups finely ground graham cracker crumbs (from 14 to 16 graham cracker sheets)
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices

Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.

Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.

Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices. 

No Bake Strawberry Cheesecake

Found in SL March 2026 issue and here.

 

1 1/2 cups packed finely crushed shortbread cookie crumbs (about 32 cookies, such as Lorna Doone)
1/2 cup unsalted butter, melted
3 Tbsp. granulated sugar
1/2 cup frozen strawberries in sugar (from 1 [151/2-oz.] pkg.), thawed and drained
3 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)
1 tsp. vanilla extract
1/4 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1/3 cup heavy whipping cream
Fresh strawberries and edible flowers

Coat a 9" springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.

Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.

Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Garnish with fresh strawberries and edible flowers. 

 

Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Chocolate Chess Pie

Found in SL November 2024 here

 

1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream

Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture. 

Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes. 

Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream. 

Spiced Cream Cheese Bundt Cake

Found in SL November 2024 here

 

1 (8-oz.) pkg. cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tsp. kosher salt
4 large eggs, at room temperature
1 1/4 tsp. vanilla extract, divided
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/3 cup whole milk
1/4 cup packed light brown sugar
4 tsp. pumpkin pie spice, plus more for garnish
1 1/4 cups powdered sugar
1 Tbsp. heavy whipping cream

Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray; set aside.

Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed.

Add granulated sugar and kosher salt; beat on high speed for 5 minutes, stopping occasionally to scrape down sides of bowl. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon of the vanilla until combined.

Stir together flour and baking powder in a medium bowl. With mixer on low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.

Transfer half of the batter (about 3 cups) to another medium bowl; stir in brown sugar and pumpkin pie spice until smooth. Spoon about 1 cup of the plain batter evenly into prepared pan; spoon about 1 cup of the spiced batter over top of plain batter in an even layer. Repeat process two more times, alternating with plain and spiced batters. Using a knife, pull the blade back and forth through the layered batters to create a swirled effect. Smooth the top with a spatula or the back of a spoon.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes. Invert onto wire rack; remove pan, and let cool completely, about 2 hours.

Whisk together the powdered sugar, 1 1/2 tablespoons water, cream, and the remaining 1/4 teaspoon vanilla in a medium bowl until smooth. Drizzle over cooled cake. Sprinkle pumpkin pie spice over the glaze to garnish, if desired.  

 

Chocolate Bundt Cake

Found in SL November 2024 here

 

2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 large eggs
1 cup whole buttermilk
1 cup strong brewed coffee, cooled
1/2 cup canola oil
2 tsp. vanilla extract
3/4 cup heavy whipping cream
1 cup semisweet chocolate chips
2 tsp. coffee liqueur (such as Kahlúa)
Chopped toasted pecans, for garnish

Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. 

Add oil mixture to flour mixture, stirring until combined.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
  
Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
  
Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days. 

Pumpkin Bundt Cake

Found in SL November 2024 here but in the magazine it's called Maple Glazed Pumpkin Bundt Cake.

Pumpkin Cake:
Baking spray with flour
3 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice 
3/4 tsp. kosher salt
1/2 tsp. baking powder
1 cup vegetable oil
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

Maple Glaze:
3 Tbsp. unsalted butter
1/3 cup pure maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Chopped walnuts, for garnish (optional)

Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour. 

Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.
 

Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to over mix. 
 

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Place the butter, maple syrup, ground cinnamon and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth). Garnish with chopped walnuts, if desired. 

 

Apple Cider Bundt Cake

Found in SL November 2024 here. In the magazine it's called Apple Cider Doughnut Bundt Cake.

1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
1 cup unsalted butter, softened and divided
3 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
2 1/2 tsp. ground cinnamon, divided
1 1/4 tsp. ground ginger
3/4 tsp. grated fresh nutmeg, divided
1 cup apple cider
1/2 cup unsweetened applesauce

Preheat oven to 350°F. Coat a 10-12 cup Bundt pan with baking spray, and set aside.
 
Beat brown sugar, 1 cup of the granulated sugar, and 3/4 cup of the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla until just combined.
  
Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1 teaspoon of the ginger, and 1/2 teaspoon of the nutmeg in a large bowl until combined.

Stir together apple cider and applesauce in a small bowl until just combined.

With mixer on low speed, add flour mixture and apple cider mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.
   
Transfer batter to prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 10 minutes.
  
Invert cake onto wire rack, and remove pan.
Microwave remaining 1/4 cup butter in a small heatproof bowl on HIGH until melted, about 30 seconds.
  
Stir together the remaining 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and nutmeg in a small bowl until combined.
  
Set cake on a wire rack over a large, rimmed baking sheet. Brush warm cake with melted butter. Sprinkle evenly with cinnamon-sugar mixture; repeat with any excess from baking sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake. Let cool completely on wire rack, about 2 hours. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.

Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Grapefruit Pavlova

Found in SL Jan/Feb 2023

 

4 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

3 large pink grapefruit

2 tbsp seedless raspberry jam

1 1/2 cups heavy whipping cream

1/2 cup sour cream

1/4 cup powdered sugar

 

Preheat oven to 250°. Line a baking sheet with parchment paper; set aside. Beat egg white with a stand mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Beat in cream of tartar and salt until soft peaks form, about 1 minute. Gradually add sugar in a slow steady stream. Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes.

 

Using an offset spatula or the back of a spoon, spread meringue onto prepared baking sheet, forming a 9" round with a 6' wide indention in the center. Bake in preheated oven for 45 minutes. Turn oven off, and let meringue cool in oven for 45 minutes. Remove from oven, and let cool to room temp about 30 minutes.

 

Remove and discard peel and pith from grapefruit. Working over a bowl, cut grapefruit into segments, reserve juice in bowl, and discard membranes. Stir together jam and 1 tbsp reserved grapefruit juice in a medium bowl. Add segments; stir gently to combine. Set aside.

 

Beat whipping cream, sour cream, and powdered sugar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spoon whipped cream mixture onto center of cooled meringue. Top evenly with grapefruit mixture. Garnish with fresh mint leaves. Serve immediately.

 

Mini Grapefruit Upside Down Cake

Found in SL Jan/Feb 2023 here

3 grapefruit (any combination of white, pink, and red)
1 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, softened, plus more for greasing ramekins
2 large eggs
2 tsp. grated grapefruit zest
1/2 cup sour cream
1/3 cup whole milk
Sweetened whipped cream, for serving (optional)

Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired. 

Grapefruit Meringue Pie

Found in SL Jan/Feb 2023 issue here

 

Crust
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar

Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.

Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.

Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.

Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.) 

 

Grapefruit Cream Cheese Hand Pies

Found in SL Jan/Feb 2023 issue here

 

1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar 
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten 
2 Tbsp. turbinado sugar
1 cup powdered sugar 
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.

Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.

Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.

Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve.