dessert

Chocolate Pear Cake

By: Co+op, stronger together

Total Time: 1 hour, 20 minutes; 20 minutes active

Servings: 16

Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups light brown sugar

  • 1/2 cup cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup plain yogurt

  • 1/2 cup canola oil

  • 2 teaspoons vanilla

  • 2 cups chopped unpeeled pears, about 2 small

  • Powdered sugar

Preparation

  1. Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.

  2. In a large bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.

  3. In a medium bowl whisk the eggs lightly, then add the yogurt, oil, and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center, comes out clean.

  4. Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.

Nutritional Information

190 calories, 8 g. fat, 25 mg. cholesterol, 160 mg. sodium, 28 g. carbohydrate, 1 g. fiber, 3 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

Cherry Clafoutis

Hello dad, hello mom, Ch Ch Ch Cherry Clafoutis is a sensational way to end a meal with a cherry bomb! If you’ve never experienced a clafoutis before, you’re in for a treat! This French dessert has a creamy, custard-based filled with fresh fruits, or in this case, cherries. Simple, yet impressive, the batter is a one-bowl show-off, you won’t even need to use your stand mixer. If you’re going for tradition–you leave in one single cherry with the pit still intact. Make sure you warn your guest first to avoid any choking hazard! This prevents your dinner guest from eating this dessert too quickly. Traditionally this warm custardy treat is served at the end of dinner, but I like to serve mine during brunch with a side of vanilla bean ice cream or at a picnic with a dollop freshly whipped cream.

Ingredients

  • 2 cups cherries, pitted (optional: leave 1 cherry unpitted)

  • 1 tablespoon brandy

  • 4 large eggs

  • 1/2 cup sugar

  • 2 tablespoons melted butter and slightly cooled (plus more for buttering the pan)

  • 1/2 teaspoon flaky French sea salt

  • 1/2 cup all purpose flour

  • 1 cup buttermilk

  • Zest from 1/2 a lemon

  • 1/2 tablespoon vanilla extract

  • 1 teaspoon almond extract

  • 1 tablespoon sliced almonds

  • Powdered sugar for dusting

Directions

  1. Heat oven to 375 degrees F.

  2. Pit the cherries and place them in a small bowl and with the brandy (optional: toss in one cherry with the pit), and let them hang out while you make the batter.

  3. In a large mixing bowl, beat the sugar, eggs, and butter together until they become pale in color.

  4. Add the flour and salt all at once and whisk until the batter is thick and cake-batter-like.

  5. Next, slowly pour in the buttermilk in 3 stages mixing in between to get everything well incorporated.

  6. Add the vanilla and almond extracts and lemon zest. The batter should be very smooth and shiny.

  7. Scatter the cherries in a buttered 9 inch cast iron skillet (I like using a heavy bottom cast iron skillet because you get more of a crispy edge with a custardy center, but any tart pan or pie pan will work).

  8. Pour the batter over the cherries.

  9. Sprinkle the sliced almonds on top.

  10. Bake 30 to 35 minutes, until slightly browned around the edges and almost completely set in the middle.

  11. Let sit at least 15 minutes before serving for the custard to be fully set before slicing.

  12. Dust with powdered sugar and enjoy!

Chocolate Strawberry Fool

By: Co+op, stronger together

Total Time: 50 minutes total; 20 minutes active

Servings: 4

This easy and elegant parfait makes any meal or occasion just a little more special.

Ingredients

  • 2 ounces semisweet chocolate, finely chopped

  • 2 cups sliced fresh strawberries, divided

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream, very cold

Preparation

  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.

  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Serving Suggestion

Accompany this elegant dessert with a plate of delicate shortbread cookies. Blueberries, raspberries, or pitted cherries can be used instead of the strawberries, if you prefer.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Pear, Apple & Cranberry Tarte Tatin

By: EatingWell.com Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

Ingredients

Crust

  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil

Filling

  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries

Preparation

  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Spiced Apple Bundt Cake

By: Co+op, stronger together

Total Time: 1 hour 15 minutes, 20 minutes active

Servings: 12

This delightful, nutty apple cake is perfect for casual gatherings. Try it topped with a maple syrup glaze, too.

Ingredients

Pecan Filling

  • 1 cup chopped pecans

  • 1/4 cup brown sugar, lightly packed

  • 1 teaspoon cinnamon

Cake Batter

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat flour

  • 1/2 cup sugar

  • 1/2 cup brown sugar, lightly packed

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/2 teaspoon ground ginger

  • 2 eggs, beaten

  • 3/4 cup vegetable oil

  • 1 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 3 cups peeled and diced tart apples

Preparation

  1. Preheat oven to 350°F.

  2. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.

  3. For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.

  4. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out

Serving Suggestion

Perfect for a casual gathering, this cake is extra-special when glazed. Just mix together 3/4 cup powdered sugar and 1 tablespoon each of maple syrup and apple juice (or milk) and drizzle it over the cooled cake. Top with chopped pecans if desired.

Nutritional Information

403 calories, 22 g. fat, 35 mg. cholesterol, 309 mg. sodium, 50 g. carbohydrate, 4 g. fiber, 6 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.