2025 Calendar F F
TIPS FOR KEEPING YOUR BERRIES FRESH
BERRIES ARE DELICIOUS, BUT THEY CAN SPOIL QUICKLY IF NOT STORED PROPERLY. HERE ARE SOME TIPS TO HELP KEEP YOUR FRUIT, ESPECIALLY BERRIES, FRESH FOR LONGER, MINIMIZING WASTE AND MAXIMIZING FLAVOR
1. Wash Berries Just Before Eating: Moisture is the enemy when it comes to storing berries. Washing them immediately after buying can cause them to spoil faster. Instead, wait until just before you’re ready to eat or use them to rinse them off. If you must wash them ahead of time, make sure they are thoroughly dried before storing.
2. Vinegar Wash to Prevent Mold: To prolong the life of your berries, rinse them in a mixture of one part vinegar to three parts water before drying and storing. The vinegar helps kill any mold spores that may be on the berries, helping them stay fresh longer. Rinse thoroughly after the vinegar wash to avoid any residual taste.
3. Use Paper Towels for Moisture Control: When storing berries, line the bottom of the container with a paper towel to absorb excess moisture. This helps keep the environment dry, reducing the risk of mold or softening. Place another paper towel on top of the berries before sealing the container.
4. Store in a Breathable Container: Instead of keeping berries in the original packaging, transfer them to a container that allows airflow. A container with ventilation will prevent moisture buildup, which is crucial to keeping berries fresh. Avoid tightly sealed containers, as they trap moisture.
5. Keep Them Cold: Store berries in the refrigerator at a consistent, cool temperature. Berries are highly perishable and thrive in cold environments, but they should not be frozen unless intended for future use.
By following these tips, you can keep your berries fresh and delicious for a longer time, reducing food waste and ensuring the best taste!
Petit Lemon Meringue Pies
INGREDIENTS
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 tsp lemon zest
• 2 large egg yolks (reserve the whites for the meringue)
• 1 tbsp unsalted butter
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar (optional, for stability)
• 12 pre-made mini pie crusts (storebought or homemade, prebaked if needed)
DIRECTIONS:
1. In a small saucepan, combine the sugar and cornstarch. Add water, lemon juice, and lemon zest, stirring until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
3, In a small bowl, whisk the egg yolks.
Slowly add a spoonful of the hot lemon mixture to the egg yolks to temper
them, then pour the yolk mixture back into the saucepan, stirring continuously.
4. Cook for an additional minute, then remove from heat and stir in the butter until smooth.
5. Spoon the lemon filling into each mini pie crust, filling each about threequarters full.
6. Preheat your oven to 400°F (200°C).
7. In a clean bowl, beat the egg whites until frothy. Add cream of tartar if using.
8. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
9. Spoon or pipe a small dollop of meringue onto each lemon-filled mini pie.
10. Bake the mini pies for 5-7 minutes, or until the meringue is lightly browned on top.
11. Let the mini lemon meringue pies cool before serving.
INGREDIENTS
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups semi-sweet chocolate chips (or chopped chocolate)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup strawberries, halved
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup raspberries
DIRECTIONS
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Carefully pour in the boiling water and stir until the batter is smooth and thin. The batter will be quite liquid—this is normal.
5. Divide the batter evenly between the two cake pans. Bake for 3035 minutes, or until a toothpick
inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
7. Remove the cream from the heat and pour it over the chocolate chips and butter in a heatproof bowl. Let it sit for 5 minutes.
8. After 5 minutes, whisk the mixture until the chocolate is fully melted and the ganache is smooth and glossy.
9. Set aside the ganache and let it cool for about 15-20 minutes until it thickens slightly but is still pourable.
10. Once the cakes are fully cooled, carefully slice each cake in half horizontally, creating four equal layers.
11. Place the first cake layer on a serving plate and spread a thin layer of chocolate ganache on top. Repeat with the second and third layers, spreading ganache between each.
12. Place the fourth layer on top. Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a smooth, glossy finish.
13. Pile the strawberries, blueberries, blackberries, and raspberries in a mound on top of the cake for a dramatic and colorful finish.
Chocolate Berry Sensation
INGREDIENTS
• 1 sheet puff pastry (thawed, if frozen)
• 8 pineapple rings (canned or fresh, drained if using canned)
• 8 maraschino cherries
• 1 egg (for egg wash)
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 2-3 tablespoons milk (adjust for consistency)
• 1/2 teaspoon vanilla extract
DIRECTIONS
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry on a lightly floured surface and cut it into 8 equal squares.
3. Beat the egg with a splash of water to create an egg wash. Brush the edges of each puff pastry square to give them a golden finish when baked.
4. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
5. Place about 1 tablespoon of the cream cheese filling in the center of each puff pastry square, spreading it slightly
but keeping the edges free.
6. Place a pineapple ring on top of the cream cheese filling and add a maraschino cherry in the center of each pineapple ring.
7. Transfer the puff pastry squares onto the prepared baking sheet and bake for 1518 minutes, or until the pastry is golden brown and puffed up around the edges.
8. While the pastries are baking, whisk together the cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk. Adjust with more milk if needed to reach a drizzling consistency.
9. Optionally, you can warm the icing for 10-15 seconds in the microwave to make it easier to drizzle.
10. Once the pastries are baked and slightly cooled, drizzle the cream cheese icing over each one.
11. Enjoy the warm pastries with the creamy filling, fruity toppings, and sweet icing!
Pineapple Right Side Up Pastry Pineapple Right Side Up Pastry
BlueberryCoffee Cake
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 1 box (3.4 oz) instant vanilla pudding mix
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups frozen blueberries (keep frozen until used)
• 1/2 cup fresh mixed berries (blueberries, raspberries, etc.)
• Edible flowers (such as violets, pansies, or marigolds)
DIRECTIONS
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
2. In a medium bowl, whisk together the flour, pudding mix, baking powder, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Mix in the sour cream until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold the frozen blueberries into the batter.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 50-minute mark to prevent overbaking.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once the cake has cooled, garnish the top with a mixture of fresh berries and an edible flower in the center for a spring-themed presentation.
INGREDIENTS
• 1 box red velvet cake mix (or homemade, if preferred)
• Ingredients listed on the box (typically eggs, water, and oil)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely smashed or mashed
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream or milk (to adjust consistency)
• Fresh strawberries, thinly sliced
DIRECTIONS
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a mixing bowl, prepare the red velvet cake batter according to the box instructions, then add the vanilla extract.
3. Gently fold in the smashed strawberries until just combined, being careful not to overmix to keep the batter airy.
4. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to
cool completely.
6. Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers. Set aside.
7. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
8. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
9. Add the vanilla extract and 1 tablespoon of heavy cream, mixing until the frosting is smooth and fluffy, adding more cream as needed for a spreadable consistency.
10. Place one cake layer on a serving plate and spread a layer of cream cheese buttercream on top. Repeat with the remaining layers, finishing with a generous layer of buttercream on top and around the sides of the cake.
11. Smooth the frosting for a rustic or fully frosted look, as desired.
12. Arrange fresh strawberry slices on top of the cake in a circular pattern to create a beautiful spring design.
13. Chill the cake for 30 minutes to set the frosting, then slice and enjoy the fresh, fruity flavor!
Strawberry Red Velvet Cake
Lemon Raspberry Sponge Cake
INGREDIENTS
• 1 box lemon cake mix (plus ingredients required on the box, usually eggs, water, and oil)
• 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (for tossing the raspberries)
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice (adjust for desired consistency)
• 1 teaspoon lemon zest (optional for extra flavor)
• Fresh raspberries
• Fresh mint (optional)
DIRECTIONS
1. Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
2. Toss the fresh or frozen raspberries in 1 tablespoon of flour. This helps prevent the raspberries from sinking to the bottom of the loaf during baking.
3. Prepare the boxed lemon cake mix according to the package instructions.
4. Gently fold the raspberries into the batter, being careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent the loaf with foil during the last 15 minutes of baking.
7. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add more lemon juice for a thinner consistency or more powdered sugar for a thicker drizzle. Optionally, stir in lemon zest for added flavor.
9. Once the loaf cake is fully cooled, drizzle the lemon icing over the top of the cake.
10. Garnish with extra fresh raspberries and mint for a bright, spring-inspired finish.
INGREDIENTS
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and cut into cubes)
• 3-4 tablespoons ice water
• 1 teaspoon vanilla extract
• 4-5 ripe plums (thinly sliced)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 egg (for egg wash)
• 1 tablespoon turbinado sugar (or granulated sugar)
• Optional: whipped cream or vanilla ice cream for serving
DIRECTIONS
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in the vanilla extract and 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. If needed, add another tablespoon of water.
4. Shape the dough into a disk, wrap it in plastic wrap, and
refrigerate for at least 30 minutes.
5. Thinly slice the plums and place them in a bowl.
6. Add the sugar, cornstarch, cinnamon, lemon juice, and lemon zest to the plums. Gently toss to coat the plum slices evenly.
7. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle, about 1/8-inch thick.
8. Carefully transfer the dough to a parchment-lined baking sheet.
9. Arrange the plum slices in the center of the dough, leaving a 2-inch border around the edges.
10. Gently fold the edges of the dough over the fruit, overlapping slightly as you go, to create a rustic, folded galette shape.
11. Brush the folded edges of the crust with the beaten egg and sprinkle with turbinado or granulated sugar for added crunch and sweetness.
12. Bake for 35-40 minutes, or until the crust is golden brown and the plum filling is bubbling.
13. Allow the galette to cool for 10-15 minutes before serving.
Plum Gallette
Gallette
INGREDIENTS
• 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 egg yolks
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh blueberries
• Lemon zest (optional)
DIRECTIONS
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
3. Press the crumb mixture into the bottom and sides of a 9-inch tart pan or pie dish. Use the bottom of a glass or measuring cup to press the crust evenly into place.
4. Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and let it cool completely before adding the filling.
5. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
6. Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
7. Cover the tart and refrigerate for at least 4 hours, or until the filling is fully set. For the best results, chill it overnight.
8. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form (3-5 minutes).
9. Once the tart has chilled and the filling is set, spread or pipe the whipped cream evenly on top of the lemon filling.
10. Sprinkle fresh blueberries generously over the whipped cream.
11. Add lemon zest for extra flavor and decoration.
Blueberry Lemon Icebox
Apple Spice Tart
INGREDIENTS
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold, cut into cubes)
• 3-4 tablespoons ice water
• 3-4 medium apples (thinly sliced; Honeycrisp or Granny Smith work well)
• 1/4 cup granulated sugar
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 egg (for egg wash)
• 1 tablespoon turbinado or granulated sugar
DIRECTIONS
1. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger (if using), and salt.
2. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Drizzle in the ice water, one tablespoon at a time, mixing until the dough just starts to come together. Be careful not to overmix.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Thinly slice the apples and place them in a large bowl.
6. Toss the apple slices with the granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Let the mixture sit for about 10 minutes to allow the apples to release some juices.
7. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle about 1/8-inch thick and large enough to fit a 9-inch tart pan.
8. Gently transfer the dough to the tart pan, pressing it into the edges and trimming any excess dough.
9. Arrange the apple slices in concentric circles over the crust, starting from the outer edge and working your way toward the center. You can overlap the slices slightly for a pretty design.
10. Brush the edges of the crust with the beaten egg and sprinkle the top with turbinado or granulated sugar for a crunchy finish.
11 .Bake the tart for 35-40 minutes, or until the crust is golden brown and the apples are tender.
12. Let the tart cool for at least 10 minutes before slicing and serving.
INGREDIENTS
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup crushed pineapple (drained)
• 1 cup chopped pecans (optional, for inside the cake)
• 16 oz cream cheese (softened)
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream (adjust for consistency)
• 1 cup crushed pecans (for the sides)
• Orange icing (for carrot decoration)
• Green icing (for carrot leaves)
DIRECTIONS
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
4. In a separate bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the grated carrots, crushed pineapple, and chopped pecans (if using).
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Beat Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and fluffy (about 2-3 minutes).
8. Gradually add the powdered sugar, 1 cup at a time, mixing until smooth.
9. Mix in the vanilla extract and enough heavy cream to reach a spreadable consistency.
10. Layer and Frost: Place one cake layer on a serving plate and spread a thick layer of cream cheese icing on top. Add the second layer and frost the entire cake with the remaining icing.
11. Add Crushed Pecans: Press the crushed pecans into the sides of the cake for a beautiful texture and crunch.
12. Make the Carrot Decorations: Using a piping bag fitted with a small round tip, pipe small carrots on top of the cake using orange icing.
13. Add Carrot Leaves: Pipe the green icing on top of each carrot to create the carrot leaves.
Carrot SpiceCake
2.433 x 1.5139
x 1.5139
INGREDIENTS
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm milk (about 110°F)
• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter (softened)
• 1/2 cup white chocolate chips or chopped white chocolate
• 2 tablespoons melted butter (for brushing)
• Powdered sugar (for dusting)
DIRECTIONS
white chocolate.
6. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
7 Grease a kugelhopf pan or bundt pan well.
8. Punch down the dough and shape it into a ball. Place it in the prepared pan, spreading it out evenly.
9. Cover the pan and let the dough rise again for about 45 minutes to 1 hour, or until the dough has risen to just below the edge of the pan.
10. Preheat your oven to 350°F (175°C).
white Chocolate Kugelhoph
white Chocolate Kugelhoph
1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large bowl, whisk together the flour, sugar, salt, and cinnamon.
3. Add the eggs and vanilla to the yeast mixture and whisk together.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Then, add the softened butter, a little at a time, mixing until fully incorporated. The dough will be soft and slightly sticky.
5. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Gently fold in the white chocolate chips or chopped
11. Bake the kugelhopf for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the kugelhopf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
13. Once the kugelhopf has cooled, brush the top with melted butter.
14. Generously dust the entire kugelhopf with powdered sugar for a beautiful finish.
INGREDIENTS
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and cut into cubes)
• 1-2 tablespoons ice water
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 3 ripe pears (peeled, cored, and thinly sliced)
• 1 tablespoon lemon juice
• 1 tablespoon sugar (optional, for sprinkling on pears)
• 1/4 cup apricot jam (warmed, for brushing)
DIRECTIONS
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. Drizzle in the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Heat the Cream and Milk: In a medium saucepan, heat the cream and milk over medium heat until warm (but not boiling).
5. In a separate bowl, whisk together the egg yolks, sugar, vanilla, and flour until
smooth.
6. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
7. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat and let it cool slightly.
8. Preheat your oven to 350°F (175°C). Roll out the chilled tart dough on a floured surface and transfer it to a 9-inch tart pan. Press the dough into the pan and trim any excess dough.
9. Line the tart shell with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let the crust cool slightly.
10. Pour the prepared custard filling into the pre-baked tart shell.
11. Toss the pear slices with lemon juice to prevent browning. Arrange the slices in a decorative pattern on top of the custard, slightly overlapping each other.
12. Sprinkle the pears with a little sugar for added sweetness and caramelization.
13. Bake the tart for 35-40 minutes, or until the custard is set and the pears are tender.
14 Allow the tart to cool to room temperature.
15. Once the tart is cool, brush the pears with the warmed apricot jam to give them a glossy finish.
16. SSlice and serve the pear tart at room temperature or slightly chilled.
2.433 x 1.5139 AD 2.433 x 1.5139
Pear Tart
Pear Tart
4.953 x 1.5139
SPICED CHOCOLATE Yule Log
INGREDIENTS
• 1/2 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 4 eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 1/4 cup melted butter
• Powdered sugar (for rolling)
• 1 cup butter (softened)
• 1 1/2 cups powdered sugar
• 1/2 cup cocoa powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla
• 2-3 tbsp heavy cream
DIRECTIONS
1. Set oven to 350°F. Line a 10x15-inch pan with parchment and grease it.
2. Whisk flour, cocoa, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat eggs and sugar for 5
minutes until thick. Add vanilla. Gently fold in dry ingredients and melted butter.
3. Pour batter into the pan and bake for 10-12 minutes. Dust a towel with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll the cake with the towel. Let cool.
4. Beat butter, powdered sugar, cocoa, cinnamon, nutmeg, vanilla, and cream until smooth.
5. Unroll the cake, spread buttercream, and roll it back up. Frost the outside and use a fork to create a log texture. Dust with powdered sugar.
6. Garnish with sugared cranberries or other decorations.
December 2025
Holiday Fruit Cake
INGREDIENTS
• 1 cup mixed dried fruit (raisins, currants, dried cranberries)
• 1/2 cup orange juice (or apple juice)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Fresh rosemary sprigs
• Fresh cranberries
DIRECTIONS
1. Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line with parchment paper.
2. In a small bowl, soak the mixed dried fruit in orange juice for 10-15 minutes to soften.
3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the soaked fruit (along with any remaining juice) and nuts if using.
8. Pour batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
10. In a bowl, beat the cream cheese and butter until smooth and creamy.
11. Add powdered sugar and vanilla extract, mixing until the frosting is smooth and fluffy.
12. Spread the cream cheese frosting over the cooled cake.
13. Arrange rosemary sprigs and fresh cranberries in a circular pattern on top of the cake to resemble a holiday wreath. The cake should release onto the platter with the pineapple layer now on top.
TURN SEMI-HOMEMADE CUPCAKES INTO
Transforming simple, semi-homemade cupcakes into gourmet delights doesn’t require professional baking skills—just a few creative touches! Here are some easy ways to elevate storebought or boxed-mix cupcakes into something that looks and tastes bakery-quality.
1. Upgrade the Frosting: One of the easiest ways to make your cupcakes stand out is by swapping out pre-made frosting for a homemade version. A rich buttercream, cream cheese frosting, or whipped ganache can make a huge difference. Adding flavors like vanilla bean, espresso, or citrus zest can bring the frosting to the next level.
2. Fill the Cupcakes: Add an element of surprise by filling your cupcakes with something special. Use a piping bag or small spoon to fill the centers with lemon curd, chocolate ganache, fruit preserves, or a flavored cream. This simple addition creates layers of flavor and texture.
3. Garnish Like a Pro: Top your cupcakes with more than just frosting! Fresh fruit, edible flowers, sprinkles, shaved chocolate, or a drizzle of caramel or fruit sauce can instantly make your cupcakes look more sophisticated. Choose toppings that complement the flavors of your cupcakes.
4. Use Quality Ingredients: Even if you’re starting with a boxed mix, use high-quality ingredients for the best results. Swap water for milk, butter for oil, and add a teaspoon of vanilla or almond extract to enhance the flavor. These small changes will make your cupcakes taste homemade.
5. Presentation is Key: Finally, pay attention to presentation. Use fancy cupcake liners, pipe the frosting into beautiful swirls, and arrange your cupcakes on a decorative tray or stand to give them that gourmet bakery appeal.
Berry Cheesecake
INGREDIENTS
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream (optional for extra creaminess)
• Fresh blackberries and raspberries
• Powdered sugar, for sprinkling
DIRECTIONS
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture into the bottom of the springform pan, creating an even layer. Bake for 10 minutes, then let it cool slightly.
4. In a large mixing bowl, beat the softened cream cheese
until smooth and creamy.
5. Gradually add the sugar, beating until fully combined.
6. Add the eggs one at a time, mixig well after each addition. Then, add the vanilla extract and sour cream (if using), and mix until smooth.
7. Pour the cheesecake batter over the cooled crust and spread evenly.
8. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
9. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour to prevent cracks.
10. Once cool, refrigerate the cheesecake for at least 4 hours (or overnight) to fully set.
11. Before serving, top the cheesecake with fresh blackberries and raspberries.
12. Lightly sprinkle powdered sugar over the berries for an elegant finish.
13. Slice and enjoy this creamy, fresh-topped cheesecake!
2.4026 x 1.4887
1.3542 x 0.9792
2026
2.4026 x 1.4887
1.3542 x 0.9792
1.3542 x 0.9792
1.3372 x 1.8438
