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9 Nutritionist-Approved Desserts to Satisfy Your Sweet Tooth

9 Nutritionist-Approved Desserts to Satisfy Your Sweet Tooth



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Should someone who’s trying to lead a healthy lifestyle bid a permanent farewell to sweets? With classic desserts often carrying an astronomically high calorie content, it may seem that avoiding sweets altogether is the only safe move. Just because it’s difficult to say no to cake, that doesn’t mean your cake needs to be riddled with sugar nor does it need to be nutritionally sparse.

Click here to see 9 desserts approved by nutritionists.

In the past, we’ve provided numerous ways to make dessert nutrient-rich. We wanted to hear what the experts had to say, so we reached out to nutritionists and registered dietitians, asking them to shed some light on the world of healthy desserts.

“Life without dessert? That's just crazy talk,” says Amy Kubal, MS, RDN, LN. “Often when we try to eat healthy or lose/manage our weight, dessert is the first thing to go. But it doesn't have to be that way! There are lots of tasty options that allow for indulgence without overdoing it. Choosing treats that contain a mix of protein and healthy fats and that are low in sugar will leave you feeling both satisfied and gratified.”

Health coach Sally Eisenberg, certified by the Institute for Integrative Nutrition and Columbia University, accredited by the Association of Drugless Practitioners, founded Nourish Ur Life in 2007 and maintains a private practice in Center City Philadelphia. She says, “Desserts made from whole foods rather than being drenched with refined sugars are much more satisfying, take longer to digest, and therefore prevent the need to keep going back for more. Using fruit and yes, even some veggies, offers fiber and an abundance of vitamins and minerals, which create calories that mean something rather than empty calories produced from processed foods.”

To find more easy-to-make, fun dessert ideas, head to Plated.

Rebecca Lewis, in-house RD for HelloFresh, says, “There really is no such thing as a ‘bad’ food — but there is usually a better choice food. When it comes to dessert[s], they should be thought of as a treat — meaning that by their very nature [they] are meant to be considerably smaller amounts of food calorically than the full meals they come after. But the easiest way to make your desserts healthier is to make them yourself at home, instead of relying on something boxed and bagged.”

“If you are shopping in the dessert aisle,” Lewis says, “check the labels. The best kind of desserts should be balanced, with at least 1g of fiber for every 10g of carbs, and approximately 250 calories or less. Although, it’s not always the caloric number we should be looking at on a nutrition label. People should consider the full ingredients list, avoid highly processed ingredients, and focus more on a balance of healthy nutrients.

You’ll see that the ingredients used in the following list of desserts are far from processed, with most of them being whole, healthy foods. Click ahead to see our 9 Nutritionist-Approved Desserts to Satisfy Your Sweet Tooth.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


9 Spring Pastries & Dessert Recipes to Satisfy Your Sweet Tooth

Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.

In a medium bowl combine the milk and lemon juice. Stir and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.

Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.

Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.

Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.

Finally add in the vanilla and 1 tablespoon of milk.

Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.

If desired add in the remaining tablespoon of milk and mix until combined.

If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.

Remove the pan from the heat and allow the coconut to cool completely.

Garnish cake with the toasted coconut.

Ingredients:

  • 2 sheets matzoh
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 ounce milk chocolate, chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 24 ounces (3 packages) Philadelphia Cream Cheese (brick)
  • 1 cup brown sugar
  • 3 tablespoons cornstarch or potato starch
  • 4 large eggs
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of kosher salt
  • approx. 1/4 cup granulated sugar, for brulée

Directions:

Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper.

Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan.

Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside.

Preheat the oven to 400 degrees F.

Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined.

Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour.

Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.

Ingredients:

For the Roasted Rhubarb Topping:

(makes enough for one 8 by 8-inch square pan)

  • 1 pound rhubarb, trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

(makes enough for one 8 by 8-inch square pan)

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips, divided into 1 cup and 1/2 cup portions

For the Roasted Rhubarb Topping:

Preheat the oven to 400 (F).

In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.

Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn't melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.

In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.

After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.

Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it's okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.

Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it's browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you'll get tough, chewy blondies and I'll cry. It's okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.


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