Lemon Meringue Pie

If you love lemons then this is the pie for you.  Pillowy meringue on top of tart and sweet homemade lemon curd.  The perfect end to any stressful day.

Lemon Meringue Pie Recipe

From Williams Sonoma

Ingredients:
Basic pie dough for a single-crust pie (see recipe here), rolled into a 12-inch round 1/8 inch thick
8 large eggs
2 cups plus 2 Tbs. sugar
1/4 cup cornstarch
1 cup fresh lemon juice
1/4 tsp. fine sea salt
4 Tbs. unsalted butter, cut into tablespoons
Finely grated zest of 3 lemons

Directions:
Place the dough round in a 9-inch pie dish, fitting it into the bottom and sides. Trim the dough, leaving a 3/4-inch overhang. Fold the overhang under, then flute the edge. Using a fork, pierce the dough all over, then line with aluminum foil and freeze for 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F. Place the dough-lined dish on a baking sheet and fill the foil with pie weights. Bake until the dough looks dry and is barely golden, 12 to 15 minutes. Remove the foil and weights. Continue baking until the crust is golden brown, 12 to 15 minutes more. Transfer to a rack and cool while you make the filling. Raise the oven temperature to 400°F.

In a bowl, beat 3 of the eggs until blended. Separate the remaining 5 eggs, adding the yolks to the beaten whole eggs and putting the whites in a separate large bowl. Cover the whites and set aside at room temperature. Beat the yolks into the beaten eggs. In another bowl, whisk together 1 1/2 cups of the sugar and the cornstarch, then whisk in the beaten eggs, the lemon juice and salt. Transfer to a heavy, nonreactive saucepan, place over medium heat and heat until the mixture comes to a full boil, whisking almost constantly. Reduce the heat to low and let bubble for 30 seconds. Be careful not to undercook or overcook the filling or it will separate as it cools. Remove from the heat and whisk in the butter. Strain through a coarse-mesh sieve into a bowl to remove any bits of cooked egg white. Stir in the lemon zest, then pour into the baked crust (the crust can be warm or cool).

Using a handheld mixer on high speed, beat the reserved egg whites until soft peaks form. One tablespoon at a time, beat in the remaining 1/2 cup plus 2 Tbs. sugar, beating until the egg whites become a meringue with stiff, shiny peaks. Using a rubber spatula, spread the meringue evenly over the hot filling, making sure the meringue touches the crust on all sides (to prevent the meringue from shrinking). Swirl the meringue with the spatula to form peaks. Bake until the meringue is browned, about 5 minutes. Transfer to a rack and cool completely before serving, at least 3 hours. Serves 8.

Chocolate Almond Biscotti

Is it bad that I'm still in vacation mode?  I've been so lazy and sleepy.  It's time to snap back into it! Over the holidays we spend a lot of time with family and make use of the vacation time.  Every year our family has a tradition of going to the Newport Beach Christmas Boat Parade while sipping hot chocolate and eating homemade cookies.

We bundle up, grab our lawn chairs and try to get a good spot along the parade route.  There are boats of all sizes...small motor boats to huge yachts each lit and decorated to celebrate.  Some have guests on board enjoying loud music and festive snacks.  It's a happy and cozy time of year and we look forward to going with the kids.

Last year I made shortbread dipped in chocolate, which is simply divine also.  A variation to this recipe was my flaky Chocolate Hazelnut Shortbread which you can find here.


Chocolate Almond Biscotti Recipe
Barely Adapted From David Lebovitz

Remember: for best results you should weigh your ingredients.

Ingredients
For the biscotti:
2 cups (280g) flour
3/4 cups (75g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (125g) slivered almonds, toasted, chopped
3/4 cups (120g) mini chocolate chips

For the glaze:
1 large egg
2 tablespoons coarse sugar

Preheat the oven to 350F  degrees.

In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.

Salted Caramel Apple Pie

A few years ago I took a Sur la Table class called "Take and Bake Pies" for Thanksgiving.  I absolutely loved the recipe for this salted caramel apple pie and you will too!  This is a great recipe to make with kids.  Sometimes as parents we don't realize what our kids are actually capable of doing unless we let them try.  Children also have more desire to try new things if they had a part in making it.

My son had a blast making the leaves, 

peeling the apples, 

mixing the caramel and pouring the mixture into the pie.

And then with the left over dough and apple peels and cores he decided to make a "penguin snowman and his fish".

Salted Caramel Apple Pie Recipe

Ingredients
My Pie Crust Recipe

Salted Caramel Sauce:
1 cup sugar
3/4 cup heavy cream
1/4 cup water
1 tbsp corn syrup
3 1/2 tbsp unsalted butter
1 teaspoon sea salt

Crumble Topping:
1 Cup all-purpose flour
3/4 cup brown sugar
3/4 cup chopped walnuts
1/2 tsp ground cinnamon
6 tbsp unsalted butter, melted

Apple Pie:
1 pie crust (above)
2 granny smith apples, peeled, cored, sliced
2 gala apples, peeled, cored, sliced
1/2 lemon, juiced
2 tbsp sugar
2 tbsp all purpose flour
Salted caramel sauce (above)
Crumble topping (above)

Directions:
For the caramel sauce: in a saucepan, combine the sugar, corn syrup and water over medium low heat until the sugar dissolves.  Increase the heat and bring to a boil, without stirring. Use the pastry brush to wash down an sugar crystals on the side of the ban to avoid the caramel from crystalizing.  Boil the liquid until the syrup is a deep amber color, about 4 minutes.  Remove the pan from the heat and carefully whisk in the cream.   The mixture will bubble up furiously.  (Don't panic.) Gently stir in the butter and salt.  To finish, pour the caramel in to a container and allow to cool.

For the crumble topping: combine the dry ingredients and stir to mix well.  Stir in the melted butter and mix to form crumbles.  Set aside.

For the apple pie: preheat oven to 350 degrees.  In a small bowl combine the sugar and flour and toss with apples.  Pour half of the prepared caramel sauce over the apples and stir well.

Arrange the leaf border after laying down one 9-inch pie crust.  Add the apples to the pie crust and cover with topping.  Use your hands to press down the topping all over the apples evenly, forming a compact crust.  Insert a pairing knife in the center through the topping to allow steam to escape.  (Do not slice the pastry!)

Place the prepared pie onto the hot baking sheet and bake until the pie is brown and the juices are bubbles, about 1-1 1/2 hours.  (If the pie browns too soon, cover it with foil.)  Cool to room temperature, slice, and drizzle with remaining caramel sauce.

Maple Apple Upside-down Cake

It was time for the annual "Friendsgiving" Potluck and this was my contribution!  So good, so moist, so seasonal.   At this time Pink Lady apples are in season and they are delicious.  I know most people say to only use Granny Smith however I like to use a blend.  Different apples give you different flavors and I like using what is ripe.  It's true that Granny Smith are the best to hold up to baking at high temperatures but they are also very tart.  Providing a mixture of apples gives your product a better taste and something special by being seasonal and local to your region.


Maple Apple Upside-down Cake Recipe

Barely adapted from Food and Wine

1 cup pure maple syrup

2 Pink Lady apples, peeled, cored, cut
1 Granny Smith apple—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Vanilla ice cream, for serving

Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with ice cream.

Pumpkin Tiramisu

I may have spoiled my son because when I was making this dessert for Thanksgiving he said to me, "Mama, you're using CANNED pumpkin?!"  It really depends on what you are trying to accomplish but in the case of pumpkin...it is one of the rare times I will say to use the pre-made puree.  My reasoning for this is simple.  You actually get a better product from the can.  The pumpkin puree is darker in color and intense in flavor.  Of course you could buy a sugar pie pumpkin and gut it, roast it, flesh it and puree it yourself.  But why would you want to go through all that trouble if it tastes the same or better pre-made?  Now we are talking about 100% pumpkin puree not pumpkin pie filling. These are two different products that will give you different results in your final dessert!  Try buying one that doesn't have any preservatives or added colors and artificial ingredients.

I have to say our Thanksgiving dinners are never traditional.  We always make things from scratch but we try different recipes and try following a theme.  This year we had an Asian theme.  The turkey was cooked with soy, honey, ginger and sesame.  Cranberry sauce was mixed with orange and ginger for a kick.  Orange chicken, stir fry beef, egg rolls for appetizers...I'm making myself hungry again.

So you're thinking what does tiramisu have to do with our Asian theme.  It doesn't.  It was simply a lighter end to a heavy meal.  Filled with pumpkin mousse and cut with the bitterness of coffee soaked ladyfingers.  It was perfect.




Pumpkin Tiramisu Recipe
Barely adapted from Food and Wine

One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Mini chocolate chips, for garnish

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with chocolate chips and serve.

Nutella mug cake

There are just some great pleasures in life.  Amongst the top contenders is a cake for one... that can be made in under two minutes.  Don't like baking? No problem.  Just zap it in the microwave.  Life doesn't get any simpler than this.  Microwave on people.

I didn't have self-rising flour so I made my own!  It is just baking powder, salt and flour.  If you do end up making your own you may need to increase your liquid amount to compensate for the all purpose flour.  Self-rising flour usually has pastry flour containing less proteins which allows for a lighter cake.  The almond milk and egg whites was just to make me feel better about eating that much chocolate.  I used raspberries to cut through the richness of the chocolate and to balance out the flavors.

Nutella Chocolate Mug Cake Recipe

Ingredients
4 tablespoons self rising flour (see recipe below)
4 tablespoons white granulated sugar
2 tablespoons egg whites
3 tablespoons cocoa powder
3 tablespoons almond milk
3 tablespoons vegetable oil

Filling:

3 tablespoons Nutella or other chocolate hazelnut spread

Chocolate Swiss meringue buttercream:  

Find the recipe here.

Directions
1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 1/2 minutes.) 

2. Core out the cake and remove center.  Fill with nutella.

2. Top with buttercream. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Self Rising flour recipe:

Whisk the following together thoroughly:
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Pumpkin cupcakes

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Today I went to a great gelato place in downtown Los Angeles and they had a pumpkin spiced affogato.  YUM.  I realized after making these cupcakes that I should have added a couple of teaspoons of espresso to make this a pumpkin spice latte cupcake.  Oops.  Well that is my next inspiration.

This time of year makes me so  happy.  It's not just the pumpkins.  It's the pomegranates and butternut squash and soups that excite me.  I have a pomegranate tree with fruits just almost turning a beautiful red.  So excited to pick those!  Anyhow back to the pumpkin...  It doesn't feel like autumn here in sunny SoCal so I thought I would make it fall with these beautiful leaf cupcake liners and sprinkles.


Pumpkin Spice Cupcakes Recipe

Adapted from Georgetown Cupcake

Ingredients
2‑1/2 cups all-purpose flour
3 teaspoons baking powder
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
2 cups sugar
4 eggs
1‑1/2 cups pumpkin puree
2 tablespoons mango honey
1/3 cup hot water

For the Cream Cheese Frosting:
8 tablespoons unsalted butter, at room temperature
8 cups confectioner's sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, at room temperature

Directions
Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.

Sift together the flour, baking powder, pumpkin pie spice, and salt on a sheet of parchment paper or wax paper and set aside.

Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.

Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:
Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least two minutes at the end to ensure that the frosting is light and fluffy.

Classic cheesecake

Classic cheesecake with Strawberry Creme Anglaise

It's one of those recipes that you pop out for your loved one or somebody special.  But I say you should just make it for yourself because you deserve it.  Working hard, juggling jobs, parenting, relationships and the list goes on.  

I had a chance to watch Disney's Brave with my almost seven year old son.  I was thrilled to see that the princess finally did not need true love to find happiness.  There's something that she said at the end of the movie that resonated with me.  Princess Merida: "There are those who say fate is something beyond our command. That destiny is not our own, but I know better. Our fate lives within us, you only have to be brave enough to see it."  So what is fate and why do people believe in it.  Is it really as simple as Merida tells us?  Does fate live within us?  And how does psychotherapy fit into it?

Theraputic topic for the week: fate and destiny.

Destiny is different than fate. Destiny, as psychiatrist Alexander Lowen (1980) notes, "is related to the word destination. It refers to what . . . [we become], whereas fate describes what one is." (p. 49) Destiny is what we do with fate, how we play the hand we're each dealt by fate. Destiny is determined not solely by fate, but by how we choose to respond to fate. We are responsible for those choices. Part of each person's fate includes a personal destiny. But whether that destiny is fulfilled or not depends in part on the person and whether he or she is willing to accept responsibility for and courageously pursue that destiny. Finding and fulfilling our destiny is a principal goal of existential depth psychology.

Excerpt from Psychology Today in an article called Essential Secrets of Psychotherapy : Fate, Destiny and Responsibility written by Stephen Diamond.

Classic Cheesecake Recipe

Adapted from The Williams Sonoma Baking Book

Ingredients:
For the crust:
1 3/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
8 Tbs. (1 stick) unsalted butter, melted and cooled

For the filling:
2 lb. cream cheese, at room temperature
1 cup granulated sugar
1 cup heavy cream
1 tsp. vanilla extract
1 Tbs. water
1 tsp. unflavored gelatin

To serve: Strawberry Creme Anglaise

2 cups half-and-half or whole milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature

1 cup strawberries

Directions:
Preheat an oven to 350°F.

To make the crust, in a food processor fitted with the metal blade, combine the graham cracker crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Drape your hand with plastic wrap to form a glove, and press the crumbs evenly and firmly over the bottom and 2 inches up the side of a 9-by-2 1/2-inch springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.

To make the filling, in a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup of the cream and the vanilla until incorporated.

Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days. 

For the strawberry creme anglaise: Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Refrigerate until chilled.  Hull strawberries and add blender with the creme anglaise. Blend thoroughly. 

To serve, run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Cut the cake into individual slices and spoon strawberry creme anglaise over each slice.

Homemade Eclairs

So I learned how to make pastry cream in my baking class and didn't have the heart to throw it away. I searched for ideas on what to do with it and there are a number of treats.  Cream puffs and trifles but then I saw eclairs.  Who doesn't love eclairs?  Sometimes there is nothing more satisfying than light pastry filled with cream... and then dipped in chocolate. Pastry cream is one of the most basic techniques that every chef has a recipe for.  It can be whipped up in no time at all with ingredients you usually have on hand.

When I was younger Gale Gand's show used to come on Food Network called "Sweet Dreams".  My love for baking and appreciation for the final dessert product was encouraged by her.  It's too bad the show doesn't come on anymore because she has some really great techniques that any home cook can benefit from.  Nevertheless, her recipes can still be found on Food Network's website.

Therapeutic topic of the week: Be kind.

An act of kindness doesn’t have to be extravagant to be meaningful. The key is to bring mindful intention to these simple daily acts. You can hold a door for someone, let someone who appears rushed go ahead of you in line, write a kind note to a friend in need. These acts of kindness benefit you as much as they benefit the person you have helped.

Homemade Eclairs
Adapted from Gale Gand

Ingredients

Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1 tsp vanilla
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed

Egg Wash:
1 egg
1 1/2 teaspoons water

Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Directions
Filling: In a medium saucepan, heat the milk to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Add vanilla. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Challah bread

Challah bread is great for soaking up delicious custards.  You can use it for french toast or bread puddings.  You can try my Nutella Banana Bread Pudding recipe here. It is a rich, strong bread with a slight sweetness and can be eaten plain.  There are many different braiding techniques, this one uses a four braid.  You can find different braiding techniques here.

Challah Recipe
Makes two large loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons instant yeast
6 cups flour -- either all white or half white whole wheat
2 teaspoons salt
1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
2/3  cups flavorless vegetable or canola oil
4 eggs, plus one yolk for eggwash, if desired
1 pinch ground cardamom, optional

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. 

While yeast is proofing, mix flour, salt, 1/4 cup of sugar and cardamom, if using, in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed.
In a medium bowl, mix remaining water, honey, oil, and eggs. 

When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. 

Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. 

Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. 

Preheat oven to 375.

After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. 

Repeat with second loaf. 

Put each loaf on its own silpat-lined baking sheet. If using egg wash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challot are golden and baked through.

Nutella Banana Bread Pudding

Rich and decadent challah bread is used for this delicious bread pudding.  If you make your own bread, it turns out even better and it makes the house smell amazing!  Bread pudding is a great comfort food and when you add bananas and nutella...just speechless.

Theraputic topic for the week: comfort foods

When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, a favorite blanket. Macaroni and cheese might mean comfort to you. Or perhaps your source of succor is beef stew or udon noodles.  Studies have shown that people cognitively connect important past associations with specific foods. Craving ice cream, for example, may stem from a desire to recapture carefree, childhood days of running after the ice cream truck.

Nutella Banana Bread Pudding Recipe

Adapted from Anne Thornton

Ingredients

Cooking spray or butter, for the pan

1 (13-ounce) container Nutella

12 (3/4-inch) thick slices challah or egg bread (recipe below)

8 large eggs

1 quart half and half

2 cups sugar

1/4 cup almond milk 

1 tablespoon vanilla extract

1 teaspoon almond extract

3 ripe bananas

Directions

Spray or butter a 13 by 9 by 2-inch baking dish.

Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the half and half, milk, sugar, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

Challah Bread

Challah bread is great for soaking up delicious custards.  You can use it for french toast or bread puddings.  It is a rich, strong bread with a slight sweetness and can be eaten plain.  There are many different braiding techniques, this one uses a four braid.  You can find different braiding techniques here.

Challah Recipe
Makes two large loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons instant yeast
6 cups flour -- either all white or half white whole wheat
2 teaspoons salt
1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
2/3  cups flavorless vegetable or canola oil
4 eggs, plus one yolk for eggwash, if desired
1 pinch ground cardamom, optional 

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. 

While yeast is proofing, mix flour, salt, 1/4 cup of sugar and cardamom, if using, in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed.
In a medium bowl, mix remaining water, honey, oil, and eggs. 

When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. 

Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. 

Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. 

Preheat oven to 375.

After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. 

Repeat with second loaf. 

Put each loaf on its own silpat-lined baking sheet. If using egg wash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challot are golden and baked through.

Pear and almond tart

Pear and Almond Tart

This is truly a French classic tart that is so delicate and delicious it is really hard not to eat the whole thing.  Sometimes it may also be called "frangipane" which is the almond custard made in this dessert.  Usually you poach the pears but it is difficult to get it to the right texture without ruining the shape of the fruit.  For this reason, I use the canned pears in water only.  Be sure to buy a good brand, it is not something you want to cheap out on because it will make a difference in your final product.  If you don't like pears then substitute with canned apricots or peaches!

Therapeutic topic of the week: Recall a past success.

Taking five minutes to reflect on how you pulled through other stressful situations like your last breakup or when you switched jobs can help you reconnect with your resilient side.

In the moment, it may feel as though you'll never get over your present problem, but when you look back, you realize that you felt similarly before and found a way to overcome it.

If you're going through a divorce or recently lost a loved one, you also may want to seek out a support group: Research on grieving presented by the Center for the Advancement of Health in Washington, D.C., suggests that talking with peers is even more beneficial than one-on-one counseling in the initial months after a loss.

Pear and Almond Tart Recipe
Adapted from Food and Wine

Ingredients
PASTRY
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1/4 cup ice water

FILLING
1 cup milk
1/4 cup sugar
3 tablespoons cornstarch
3 large eggs
Pinch of salt
1 stick plus 6 tablespoons (7 ounces) unsalted butter, softened
2 1/2 cups sliced almonds
1 1/2 cups confectioners' sugar
1 tablespoon almond extract
5 canned pear halves in water, sliced

Vanilla ice cream, for serving

Directions
In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms. Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks or 10 small disks for tartlets. Wrap and refrigerate until chilled.

Bring the milk to a simmer in a medium saucepan. In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch. Whisk in 1 egg and the salt. Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes. Strain the custard into a bowl and let cool slightly. Whisk in 2 tablespoons of the butter.

Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed. Beat in the confectioners' sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and extract.

Preheat the oven to 350°. On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms. If making miniature tarts such as I did, roll each disk into a 5 inch round 1/8 inch thick for each tartlet pan.  Fold the overhang onto itself. Using a sharp knife, trim off any excess pastry.

Spoon the filling into the tarts. Place 1 pear half in the center of each tart; arrange the slices trying to keep the original shape of the pear. Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden. Let the tarts cool for 30 minutes, then unmold and serve warm or at room temperature with vanilla ice cream.

Trifle dessert

Mixed Fruit Trifle

When I was growing up everyone and their mother was your "auntie".  No, I'm serious.  We called all females, auntie.  Over the weekends my parent's friends came over with their kids for get togethers. When they came to her house she was known for her trifle trifle dessert. When the parents called us down for "dessert time" we all raced each other down the stairs for who would get auntie's trifle first.  This incredible crowd pleaser would be scarfed down in minutes by adults and children alike.  That's how good this dessert is.  Now of course I have tweaked it to make it mine but the base stays the same:  layers of cake, fruit, and custard marrying together absorbing each others flavors.  That is the key, letting this dessert sit for a hours allowing the cake to absorb the custard and the fruit juices.  And it's so simple to make.  I just use whatever fruits are in season but for me bananas and strawberries are a must.  Makes for a great breakfast the next morning -- my ultimate favorite leftover.

Fruit Trifle Recipe
Adapted from Zubeda Kazi

INGREDIENTS:
1 (13x 9 inch) white cake, baked and cooled or use one Sara Lee pound cake from the freezer section
2 pints fresh strawberries, sliced, half cup reserved
1 pint fresh blackberries
2 bananas, sliced

1 can of peaches in water, chopped, drained

1 can of pineapple chunks, drained

1/4 cup orange juice
2 (4 ounce) packages instant vanilla pudding mix or make custard from scratch

1 cup heavy whipping cream

1 tsp vanilla extract

1/4 cup powdered sugar

DIRECTIONS:
Follow directions for pudding mix until set. Cut the cake into 1 inch cubes. Combine the fruit with the pudding until evenly distributed.  Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the fruit and custard mixture.  Repeat layers in the same order.  In a medium bowl, whip the cream to stiff peaks, add powdered sugar and vanilla to combine.  Spread over top of trifle. Garnish with reserved strawberries.  Allow to sit in the fridge for at least four hours.  Serve and enjoy.

Best ever banana bread

Banana Walnut Bread

When we were young my mom would always have banana bread on hand.  I don't know how she did it or when she had the time but somehow there was always banana bread in the house.  My favorite way to eat it was for breakfast.  I take a slice and put it in a bowl and drench it in milk.  Then I would break into small pieces and eat it with a spoon like cereal.

Banana bread reminds me of comfort and warmth.  I almost get excited when I see the bananas are getting brown in the fruit basket because no one has eaten them.  This recipe allows you to make the bread and freeze for up to two months!  Just warm it in the microwave for 30 seconds and it's amazing.  It is really moist and the walnuts give it a good textural contrast.  The trick is to stop at just one slice.

Banana Walnut Bread Recipe
Adapted from Food and Wine Magazine

Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed

1/2 cup chopped walnuts

Directions
Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.  Fold in the walnuts.

Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Cut into slices and serve.

b&w angel food cake

Black and White Angel Food Cake

Let's face it, angel food cake can be a little boring.  But grate some chocolate and pour some more over the top and you got the best angel food cake ever!  It's still light and airy but with a little bitter chocolate.  Add some fresh berries for a perfect pairing.

Therapeutic topic for the week:  

Can Your Diet Make You Feel Depressed?

I am often asked whether eating particular foods can enhance mood and treat the symptoms of depression. With very few exceptions, the answer is no. In contrast, our mood can be easily depressed by our diet. Why? For adults, the brain responds primarily to deficits, not surpluses, in the diet.

For example, scientists once thought that drinking a glass of warm milk before bed or eating a large meal of protein made us drowsy because of tryptophan loading – the current evidence does not support this explanation but the claim makes an important point: we must get enough of any particular nutrient into our brain in order for us to notice any effects. Unfortunately, tryptophan has difficulty getting into our brain, particularly when consumed within the context of a large variety of other amino acids, i.e. meat.

So, what’s the scientific evidence for considering the cognitive effects of these foods? Mostly, it’s related to what happens when we do not get enough of them. For example, studies have shown that consuming too little tryptophan makes us depressed and angry; historians now blame low tryptophan diets for multiple wars and acts of cannibalism. Too little water-soluble vitamins (the B’s and C) in the diet will induce changes in brain function that we will begin to notice after a few weeks of deprivation. Many authors naively jump to the conclusion that giving high doses of such nutrients will rapidly improve our mood or thinking: sadly, this is rarely the case.

Can dietary supplements increase brain tryptophan levels and improve mood? The answer is no. There is no evidence for improving mood through dietary manipulation of tryptophan primarily because it is difficult to change plasma tryptophan levels through diet alone. Tryptophan supplementation and depletion studies suggest that altering tryptophan levels may only affect certain groups of patients who have a personal or family history of depression. Popular media articles often recommend diets and foods to increase blood tryptophan levels and raise brain serotonin levels. Such recommendations, while superficially appealing, are misleading and not supported by any current scientific studies.

The production of serotonin requires the absorption of the amino acid tryptophan from your food. Transport of this amino acid is influenced by the level of other amino acids in your blood; that level, in turn, is also influenced by what you eat. Within the neurons of your brain, tryptophan is converted to 5-hydroxy-tryptophan by tryptophan hydroxylase, an enzyme that is usually not saturated with substrate. Therefore, if you eat less tryptophan, your brain generally produces less serotonin. Conversely, providing additional tryptophan in the diet may lead to increased production of serotonin within neurons. It is worth noting, however, that simply producing more serotonin does not guarantee that the neuron will actually release it. If too much serotonin is produced inside the brain, then the excess is simply discarded. Studies have shown that depletion of this amino acid in the diet can negatively influence serotonin-controlled brain processes such as mood and sleep.

A recent study published in the journal Neuropsychopharmacology (2014, v. 39) investigated whether it was possible to deplete the brain’s reward chemical dopamine in humans by restricting access to the amino acid tyrosine that is required for its synthesis by the brain. Within a few hours the subjects showed a blunted reaction by their brain’s dopamine centers in response to a monetary reward. Overall, their mood was also slightly depressed. Fortunately, the effects of this experimental diet were temporary because the subjects were young and the brain was able to compensate quickly.

The overall lesson here is that if you’re feeling down, it might be your diet. However, do not expect your diet to make you feel happy; most often, a good diet will only prevent you from feeling depressed.

Written by Gary L. Wenk, Ph.D., author of Your Brain on Food (Oxford Univ Press)

Reposted from Psychology Today Magazine

Black and White Angel Food Cake Recipe
Adapted from Ina Garten


Ingredients

For the cake:
2 cups sifted sugar
1 1/3 cups sifted cake flour
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla bean paste or pure vanilla extract
1/2 cup coarsely grated semisweet chocolate

For the glaze:
4oz semisweet chocolate chips
1/3 cup heavy cream

Directions
Preheat the oven to 350 degrees F.

Combine 1/2 cup of the sugar with the flour and sift them together. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.

Pour the batter into an greased 10-inch bundt pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Cornflakes, Marshmallows and Chocolate? Oh my!

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies

If you visit New York you must go to Momofuku Milk Bar in any of their convenient five locations. The desserts are so inventive and unique...not to mention addicting.  I mean who puts cornflakes in cookies?  Well, Christina Tosi, the pastry chef at Momofuku does.  Her brilliant combinations and outrageous ingredient choices are what keeps people coming back for more.  This cookie had me second guessing whether it would actually taste good.  Believe it or not, everyone who I have served it to has said this was the best cookie they had ever eaten.  The caramel notes from the melted marshmallows combined with the addictive crunch of cornflakes makes this cookie a joke to just eat one. I know it sounds wacky but give this recipe a try and you will not be sorry.  Well, maybe your waistline will.  My adaptations are adding coconut milk powder instead of regular milk powder adding another depth of flavor.

Therapeutic topic for the week:  Superfood for the brain?
There are some foods that may help give you that little boost in the day or help prevent age related cognitive decline.  These include but are not limited to walnuts, olive oil, berries, sardines, coffee, spinach, dark chocolate, avocado, water, wheat germ, beets and garlic.  I remember my parents telling me to have almonds every morning to improve cognitive functioning as well.  Have any of these or other foods helped give you a boost?  Comment below!  

Momofuku's Cornflake Chocolate Chip Marshmallow Cookie Recipe
Adapted from Christina Tosi

Ingredients

For the Cornflake Crunch:
5 cups cornflakes
1/2 cup coconut milk powder
3 tablespoons granulated sugar
1 teaspoon kosher salt
9 tablespoons unsalted butter, melted

For the Cookies:
2 sticks unsalted butter
1 1/4 cup granulated sugar
2/3 cup light brown sugar, packed
1 egg, at room temperature
1 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon kosher salt
3 cups Cornflake Crunch
2/3 cup chocolate chips
1 1/4 cup mini marshmallows

Directions

To make the Cornflake Crunch: Preheat oven to 275°F. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt. Toss together. Pour the butter over the mixture and gently mix it together. Spread the mixture onto a parchment lined cookie sheet. Bake for about 20 minutes. They will be toasted and smell wonderful when done. Remove from oven and let cool. Store extras in an airtight container.

In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a small bowl, gently mix the egg and vanilla together. Set aside.

In a bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. Add the egg mixture, and continue to beat for about 6-7 minutes. Scraping down the bowl, as necessary.

Add the flour mixture and mix until just combined, being careful not to over-mix. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.

Form into cookies using a 1/3 measuring cup. Flatten the tops a bit, with your fingers. Place on a large parchment lined cookie sheet and refrigerate or freeze for at least one hour before baking. Place extras in a large plastic bag and leave in the freezer until ready to use. Do not thaw before baking.

When ready to bake the cookies, preheat oven to 375°F. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 4 inches apart from each other (they spread quite a bit). Bake for about 18 minutes or until they are puffed and the edges are a deep golden brown. More or less time depending upon if using chilled or frozen dough. Be attentive! Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack. Store in an airtight container for a few days.

Pumpkin Maple Cheesecake

Pumpkin Maple Pecan Cheesecake

Instead of having pie over your holiday season try cheesecake!  It's super fluffy, velvety and luscious with that pumpkin spice flavor you just can't miss.  Not too sweet and topped with a maple glaze that will have you singing for the holidays.  Grab a slice or two and bring to share with friends and family.

Tip: this cheesecake is so fluffy that it must stay in the fridge overnight.  I only let it set for six hours and it was a little crumbly after slicing into it.  But it still tasted delicious! 

Pumpkin Maple Pecan Cheesecake Recipe

Adapted from Anne Thornton

Ingredients

Cheesecake:
10 cinnamon graham crackers, finely ground (1 1/3 cups crumbs)
1/4 cup sugar
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, at room temperature
3 large eggs, at room temperature
1 (15-ounce) can pure pumpkin puree
1 (14-ounce) can sweetened condensed milk
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt

Maple Pecan Glaze:
1 cup heavy cream
2/3 cup pure maple syrup
3/4 cup pecan pieces

Directions

Preheat the oven to 325 degrees F.

For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.

For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight.

For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.

To serve: Spoon the maple pecan glaze over the cheesecake.

A Delicious Mess

Eton Mess

Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College.  The dish has been known by this name since the 19th century and was originally made with either strawberries or bananas mixed with ice-cream or cream.

The word mess may refer to the appearance of the dish, or may be used in the sense of "a quantity of food", particularly "a prepared dish of soft food" or "a mixture of ingredients cooked or eaten together". A popular, though thought to be untrue, myth is that Eton mess was first created when a meringue dessert was dropped accidentally, but what could be salvaged was, and it was served as a crushed meringue with strawberries and cream.  Whatever the reason it was created, it is a delicious bit of mess.

Light, airy and slightly sweetened cream mixed with berries and pomegranate is the perfect end to a heavy meal.  The balance of crunchiness from the meringue with chocolate chips is a perfect touch.  Whip it up in no time for unexpected guests for what seems to be an extravagant dessert.

Therapeutic topic of the week:

Stress and food intake. You really do crave rich foods when stress is unrelenting. And a very special and well-meaning collaboration between your brain and your body makes you do it. We seek chocolate, ice cream or napoleons, scientists have discovered, not just because they taste good. It's actually the body's attempt to put a brake on the runaway machinery of chronic stress. "One of the functions of stress hormones is to move energy around," explains Norman Pecoraro, Ph.D, a postdoctoral fellow on the San Francisco team. The escalating levels of cortisol released in chronic stress usher the excess calories straight to your abdomen, where they get deposited as fat. By virtue of its location, abdominal fat has privileged access to the liver. That allows it to be quickly mobilized for energy.

Here's the mark of the body's brilliance. Those fat deposits are absolutely crucial. They send out some metabolic signal that feeds back to the brain, telling it to shut off the stress response. Those who eat cream puffs and chocolate are trying to give the body what it needs to dampen output from their stress system, Pecoraro says. "Eating seems to ameliorate some of the symptoms of depression, so you won't feel as anxious. This seems to be the body's way of telling the brain, 'It's OK, you can relax, you're refueled with high-energy food.'"

The catch is, consumption of calorie-rich foods may make us feel better and function better, but it's bad for long-term health. The stresses we face today are not like the eat-or-be-eaten stresses we faced when our bodies evolved. Nowadays we're up against long-term job insecurity and romantic rejection. The stress goes on and on and we feel immobilized by it. The energy reserves do not get used up.

There is a way out, Pecoraro says. There are other ways to shut off chronic stress. There's exercise, yoga, meditation, hot baths and, yes, sex. They all stimulate the same pleasure centers in the brain that make us seek comfort food. Relaxation techniques may work even earlier in the process, by reducing the psychological perception of stress in the first place.

"In the short term, if you're chronically stressed it might be worth eating and sleeping a little more to calm down, perhaps at the expense of gaining a few pounds," says Pecoraro. "But seeking a long-term solution in comfort food—rather than fixing the source of the stress or your relationship to the source of the stress—is going to be bad for you."

Written by Hara Estroff Marano, published on November 21, 2003.  Original article published in Psychology Today.

Eton Mess Recipe

Ingredients
2 cups strawberries

1 cup raspberries

1/2 cup pomegranate seeds
2 teaspoons sugar
2 teaspoons pomegranate molasses
2 cups whipping cream
1 package of chocolate chip meringue cookies (store bought or homemade)

Directions
Hull and chop the strawberries and put into a bowl with raspberries and pomegranate seeds.  Add the sugar and pomegranate molasses and leave to macerate while you whip the cream.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in a few of the meringues cookies - you will need chunks for texture as well as a little fine dust.

Take out about half a cupful of the chopped fruit, and fold the meringue cream and rest of the fruit mixture together.

Arrange in four glasses or in a mound, and top each with some of the remaining macerated fruit.