Date Bars with Cardamom, Mace and Orange Flower Water

I recently discovered that I no longer fear Indian food. I have been experimenting with cardamom and other India-centric flavors and thought date bars would be a great vehicle for this new-found love. Fragrant and hearty, these treats go well with coffee, tea or as a dessert. Powdered sugar can be applied if desired, but it’s certainly not required.

Date Bars with Cardamom, Mace and Orange Flower Water
by Louise Chiffonade Brescia

Filling:
1 1/2 pounds dates, roughly chopped
10 ounces orange juice
10 ounces water
1/2 teaspoon The Spice House Orange Flower Water
2 Tablespoons orange zest shreds
1 teaspoon lemon juice
1/3 cup brown sugar
Pinch of salt

Crust:
3 cups oats
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon The Spice House Cardamom
1/4 teaspoon The Spice House Mace
1/2 teaspoon cinnamon
2 cups brown sugar
1 1/2 cups unsalted butter, cold, cut into small cubes
1 cup roughly chopped pistachio meats (for top crust)

15 x 10 x 2 glass baking pan sprayed with vegetable spray. (For thicker bars, use a 13 x 9 x 2 pan.)

Prepare filling. In a small saucepan bring to a boil the filling ingredients. Lower to a simmer and cook, stirring occasionally, about 12-15 minutes, or until dates are soft and most of the liquid is absorbed. Pulse the date mixture in a food processor until spreadable consistency, but do not liquefy. Set aside to cool.

Preheat oven to 350°F.

Prepare crust. In a large bowl, whisk together the oats, flour, salt, baking soda, cardamom, mace, cinnamon and brown sugar. Rub in the butter with hands until mixture is crumbly. Press half of crust mixture into the bottom and about 1/2” up the sides of the prepared pan. Toss chopped pistachios with remaining crumbs and set aside.

Spread cooled filling evenly on crust. Distribute remaining crumb mixture over top of the date filling. Bake in the preheated 350°F oven 30-40 minutes or until golden brown on top. Allow to cool completely before cutting into bars. Store any leftover bars in a single layer in a plastic container with a tight fitting seal.

Cutting Tip: A metal bench scraper is a very effective tool to use when cutting these bars. Score by pressing the bench scraper gently into the bars to mark the portions. Using the score marks as a guide, firmly press the bench scraper all the way until it touches the baking pan. The cuts will be clean and complete.

Old Town Spiced Chai Pound Cake

My kids have always preferred homemade birthday cakes, especially John. A few years ago, we were at our camp for his birthday. He asked for a pound cake or a coffee cake. He then explained that a coffee cake wasn't coffee flavored, but spicy and would be nice with a cup of coffee. I scrounged around and found a pound cake recipe online and it became our new favorite. I jotted down that recipe and headed to the nearest grocery store. When I decided to make a pound cake that was a little spicy and would be nice with a cup of coffee, I pulled out the old recipe card. After some online investigating, I found Paula Deen's Mama's Pound Cake. That was it!!! I do use unfiltered coconut oil instead of shortening and with a little help from The Spice House, a new favorite was whipped up.

Old Town Spiced Chai Pound Cake
by Melissa Cook
Adapted from Mama's Pound Cake by Paula Deen

2 sticks of room temperature butter
1/2 cup of unrefined coconut oil, plus extra to prepare bundt pan
2 1/2 cups of sugar
1/4 cup of The Spice House Chai
1/4 cup of The Spice House Chicago Old Town Premium Spiced Sugar
5 eggs
3 cups of all-purpose flour, plus extra to prepare bundt pan
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of vanilla extract

Preheat your oven to 350°F and prepare your bundt pan with oil and flour.

Cream the butter and coconut oil. Mix the sugar, chai and spiced sugar together and slowly add it to the butter and coconut oil. Add the eggs, one at a time. Stir flour, salt and baking powder together in a medium bowl. Add flour mixture to the mixture alternating with milk, making sure to start and end with the dry ingredients. Add vanilla extract.

Pour into prepared pan and bake 1 to 1 1/2 hours, until a tester comes out clean.

I used two 4-cup bundt pans instead of one 8-cup. The cooking time was just under 1 hour.

As an afterthought, I whipped one pint of heavy cream with 1 teaspoon of the chai and 1 teaspoon of the Chicago Old Town Spiced Sugar. Not only is it good on the cake, it's good in a cup of coffee too!!

Creamsicle Fudge

The Spice House is one seriously unique place. I cannot tell you how much I learn just by going on the website. They are not only informative...they have everything you need to cook. I would and do recommend this company to each and every one of my friends. I have been lucky enough to have gotten other ingredients from this company in the past and I am actually using two of these in this recipe. If you ever have the need for a specialized ingredient you only need to look to The Spice House.

Creamsicle Fudge
by Traci
Adapted from Baked Fudge by Ree Drummond

2 large eggs
1/3 cup sugar
1 teaspoon The Spice House Madagascar Vanilla Powder
1 stick butter melted
3 Tablespoons flour
2 Tablespoons The Spice House Orange Flower Water

Prepare a 8 x 10 pan by lightly buttering.

Beat eggs until light and foamy. Combine in sugar and vanilla powder and melted butter until mixed well. Add in flour and mix.

Separate 1/4 of the mixture and add the Orange flower water, Mix well.

Add main mixture to pan and level out. Add orange mixture and swirl throughout.

Place prepared pan into a baking pan bigger than this with water added to it. This needs a water bath.

Bake at 375°F for 35 minutes. You can make this a crunchy fudge, if  you want, by cooking it longer. I elected not to.

Please visit The Spice House for all your needs!!!!

Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping

Cheesecake has always been a favorite in our household and when I found out that 37 Cooks would be sponsored by The Spice House for our second challenge with them, I jumped at the chance to put a spin on this traditional dessert by spicing it up a little bit. I hope you enjoy the sweet and gently spicy combination of cinnamon, honey and toasted pecans, along with the smooth and creamy finished texture.

Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping
by Lori Churchill

Crust:
1.5 cups honey graham crackers
5 Tablespoons unsalted butter (melted)
1/2 teaspoon The Spice House Tahitian Pure Vanilla Extract
A pinch of The Spice House Himalayan Pink Salt - coarse ground (I grind it with a mortar and pestle)

Filling:
2 8-ounce packages cream cheese (full fat)
1/2 cup local honey
1 cup sour cream
4 teaspoons The Spice House Chinaese "Tung Hung" Cassia Cinnamon
1 teaspoon The Spice House Tahitian Pure Vanilla Extract
A pinch of The Spice House Himalayan Pink Salt - coarse ground (grind with mortar and pestle)
3 medium eggs

Sour Cream Topping & Toasted Nuts:
1 cup toasted pecans (finely chopped)
1/2 cup sour cream
2 Tablespoons whipping cream
2 teaspoons local honey (plus extra for drizzling)

Pan:
6 x 3 inch round cheesecake pan with removable bottom

Instant Pot:
For pressure cooking your cheesecake - Instant Pot

Let the cream cheese, sour cream and eggs come to room temperature for about four hours. This step is very important to a finished cheesecake that has a smooth and creamy texture. I like to remove everything from the refrigerator when I’m enjoying my morning coffee, and then make my cheesecake after lunch on a leisurely Saturday.

Line the bottom and sides of your cheesecake pan with unbleached parchment paper, making sure to trim off any excess with a knife or scissors.

Be sure to line the sides all the way up, also cut a “round" of parchment paper that can be placed on top of the filling prior to cooking. This will easily be removed after cooking.

Prepare the crust by adding enough graham crackers to your food processor to equal 1.5 cups after it has been pulsed to the coarseness of your choice. Add melted butter, vanilla extract and a pinch of salt then mix until everything is moist and sticks together when gently pinched with two fingers.

Add crust mixture to the lined pan; I usually use all but approximately 1/4 cup of it. You can be the judge of how thick you prefer your crust. You can never have too much yummy crust with your cheesecake.

To prepare the filling, add cream cheese and honey to your stand mixer and beat until smooth. Be sure to scrape the sides down with a spatula two or three times during this process so that everything is nicely incorporated. Add sour cream, cinnamon, vanilla and salt to taste, then gently fold. Hand beat eggs in a bowl, then gently fold into cream cheese filling until just incorporated. Be careful no to over-mix!

Pour the filling into your neatly lined cheesecake pan and place the round of parchment paper on top. It should fit just inside the pan. Place the rack in the bottom of your Instant Pot and add 1 cup of water. Next, carefully place your cheesecake-filled pan inside the Instant Pot. Put the lid on and set it to “manual” for 30 minutes. Make sure that the pressure release valve is on “sealing”.

Once the timer is finished, let the Instant Pot release naturally. This means that you will leave the vent in the “sealing” position and the pressure will slowly release on its own. This takes about 10 minutes.

Remove the pan from the Instant Pot as soon it has naturally released and you are able to unlock the lid. Be sure that your cheesecake has cooled to room temperature before you place it in the fridge. This will prevent any cracking and will allow it to set nicely.

Toast pecans in a dry cast iron skillet until lightly brown, let cool then fine chop and set aside.

Once it has chilled in the fridge, prepare the topping in a small bowl by mixing together the sour cream, whipping cream and honey. Pour the sour cream topping on your cheesecake in a nice, thick layer, sprinkle liberally with pecans and drizzle with honey.

Slice, share and enjoy with your favorite people!

Orange Canelé de Bordeaux

Pastries in France vary from region to region. The canelé hails from Bordeaux. This smaller than cupcake sized treat has a crunchy and chewy outside with a custard-like inside. True to the region, canelés are made with *vanilla and rum. However, other flavors can be substituted. In this version of canelé, I used Cointreau and orange extract from The Spice House. The orange flavoring in this extract is spot on. It's fruity without being overly orange or bitter. Oh. My. Yum. I am already planning frosted sugar cookies using this extract.

This recipe is best made by weighing the ingredients. Otherwise, the dough gets temperamental and will either puff too much or deflate like a fallen soufflé. Letting the dough rest in the refrigerator a day or two before baking also helps remove the air to render a custard-like interior.

Typical canelés are baked in copper molds lined with a mixture of butter and beeswax. Being that this was my first attempt at making this pastry, I opted for a more cost effective solution using butter-lined silicone molds. While the silicone molds did not produce the dark colored exterior that one would find using the copper molds, they did create the carmelized outer texture that are unique to this pastry. My American friends did not care about the color of these treats. They gobbled up two batches within a day. Even my French husband was singing my praise on these.

Orange Canelé de Bordeaux
by Tonda
Adapted from a recipe given to me from a friend in France

50 cl (2.11 cups) whole milk
50 grams butter
125 grams pastry flour
250 grams powdered sugar, sifted
2 whole eggs, plus 1 yolk
1 Tablespoon Cointreau
1 Tablespoon The Spice House Orange Extract
Butter for the molds

Add the milk and butter to a saucepan and boil until the temperature reaches 183°F. Remove the pan from heat and allow the liquid to cool. Add the flour, powdered sugar, eggs, Cointreau, and orange extract to a large bowl. Whisk until fully incorporated. Add the cooled milk and butter and whisk again to blend the ingredients. Cover and refrigerate for 24 to 48 hours.

Preheat the oven to 450°F. Melt a couple of Tablespoons of butter to brush inside the molds. Then, fill the molds 2/3 full with the batter. Set the silicone molds on a baking sheet and bake at 450°F for 15 minutes. Lower the temperature to 375°F, and bake and additional 40 minutes. This cook time is for the small molds. Immediately remove the canelés from the molds and allow to cool on a wire rack.

*To make the original recipe, slice open one Spice House Madagascar "Bourbon Islands" Vanilla Bean, and scrape out the beans into the milk and butter mixture. Add the sliced open bean to the milk before it boils to extract as much vanilla flavor as possible. Strain the cooled milk mixture through a fine sieve when adding it to the flour mixture.

Peach Blackberry Crisp

This dessert is super easy and quick to prepare. I can think of all sorts of wonderful fruit combinations for this crisp, but I decided to use fresh peaches and blackberries from our local farmer's market. The Cake Spice from The Spice House adds just a little something extra special that you won't get from just plain cinnamon. It's a wonderful combination of Chinese cassia cinnamon, star-anise, nutmeg, allspice, ginger and cloves. The La Baleine French Sea Salt (fine) is perfect for all your baking needs. And the Vanilla Sugar from the Spice House is incredible in all sorts of things. Be sure to visit The Spice House website! They have wonderful customer service and so many different spices to choose from!

Peach Blackberry Crisp
by Susan Whempner

7 Tablespoons cold, unsalted butter, divided
1/4 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon The Spice House Cake Spice
1/4 teaspoon La Baleine French Sea Salt (fine)
4 cups fresh peaches, peeled, pits removed, cut into 1-inch cubes (about 4 large peaches)
1/2 cup The Spice House Vanilla Sugar
1 heaping cup fresh blackberries, rinsed and dried
Vanilla ice cream

Preheat oven to 375°F. Grease an 8 x 8-inch baking dish with 1 Tablespoon of the butter. Set aside.

In food processor, add flour, rolled oats, brown sugar, cake spice and salt. Pulse 2 to 3 times to mix. Cut remaining butter (6 Tablespoons) into 1/2-inch cubes and add to flour/oat mixture. Pulse until mixture comes together in small crumbles. Set aside.

In a large bowl, combine peaches and vanilla sugar. Pour into prepared baking dish. Scatter blackberries over top and sprinkle on the crumbly oat mixture.

Bake for 45 minutes, or until bubbly. Serve hot or at room temperature and don't forget the ice cream!

Lavender-Vanilla Tea Cakes

There are times when only something fancy will do - but if you're clever, you don't have to work hard as well. These lovely tea cakes are a case in point: As easy to make as plain sugar cookies, but as fancy as all get out. Tea cakes are perfect with tea, of course, but these also pair well with chocolate mousse or ice cream. Best of all, the dough needs to chill, so they are a make-ahead delight.

Lavender-Vanilla Tea Cakes
by Maurita Plouff blogging at Get the Good Stuff!
Makes 3 dozen

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 Tablespoon vanilla extract
2 Tablespoons The Spice House Lavender Vanilla Sugar

In a medium bowl, mix the flour, salt, and baking soda. Set them aside.

Cream the butter using an electric mixer for about a minute until it turns a pale yellow color. Scrape it down from the sides of the bowl, add the sugar, and beat again about 2 minutes, until it is very soft and almost white. Add the eggs and vanilla, and beat at medium speed about a minute, until it is fluffy and smooth. Stop the mixer and scrape again.

Slowly beat in the mixed dry ingredients, a little at a time. Mix only until the dough sticks together and there are no streaks of unblended flour. Don't overbeat - you don't want the tea cakes to be tough. Wrap the dough and chill it overnight (and up to one week). Note that the dough may be frozen up to a month if wrapped well and zipped into a plastic zip bag. Thaw the dough in the refrigerator before using.

On baking day, preheat oven to 375°F/190°C and set out a small bowl of lavender-vanilla sugar. Divide the chilled dough into 36 equal portions, and roll each into a ball. Dip each ball into the sugar, making sure that the top half is well coated. Place the sugared balls 2 inches apart on a parchment-lined baking sheet.

Bake 13-15 minutes, until the edges just barely start to brown. Slide the parchment right off the pans and let the tea cakes cool on a rack.

Cousin Connie's Chocolate Pie

A few months back, my bride's cousin Connie, from Tennessee, was visiting our area, and one night after dinner she asked if we wanted dessert. Well, who am I to turn down an offer like that? Exactly! The next thing I know, Cousin Connie is serving up her chocolate pie. It was pretty darned good! So, with Kudos to her, here is her chocolate pie recipe adapted with some of the ingredients from The Spice House.

Cousin Connie's Chocolate Pie
by Glenn Edwards

Here's what you're going to need:

1/4 cup of The Spice House Natural Processed Cocoa Powder
1/4 cup of self-rising flour
1 cup of granulated sugar
2 eggs
1 teaspoon of The Spice House Madagascar "Bourbon Islands" Pure Double Strength Vanilla Extract
1/2 cup of unsalted butter, melted
Refrigerated pie dough (or if you prefer, your favorite pie dough recipe or frozen pie shell)
9-inch glass pie plate

Start by sifting the flour and cocoa powder together, then add the sugar, eggs, vanilla and melted butter. You can use a whisk to mix all ingredients, although I've found that it's far easier to use and electric mixer with a whisk attachment.

Next, place your pie dough in the pie plate - you can crimp or not. Add pie mixture in the pie plate and bake at 300°F for 45 minutes.

Maple Pecan Baklava

The word baklava means “many leaves”. I have always loved this Middle Eastern treat, but was hesitant to make it. A few weeks ago I did a review of a Middle Eastern cookbook and made the baklava rolo and ended up making a small pan of traditional baklava as well. It wasn’t very difficult and my family loved it.

At that point, I had decided that a pecan pie-like baklava might be a good idea and when this 37 Cooks challenge became available I jumped at a chance to be creative with The Spice House spices. In the past, I’ve ordered several times from this company and love their attention to detail and their fast service. In addition to the Maple Extract and Cake Spice mix, I ordered a few other items – I need to add that their Asian Flavors Gift Box spice collection is one of the most flavorful spice collections I have tried to date. I have used those spices a great deal in my savory cooking.

Now back to baking, I ended up making an 8 x 8 pan of the pecan baklava and used the remainder of the filling to make a baklava rolo. Photos of both of these treats are shown here and for directions for the baklava rolo, you can check out the recipe here.

Maple Pecan Baklava
by Jenny Blogging at The Cookbook Junkies

Syrup:

1 cup sugar
1 cup water
1/4 teaspoon of The Spice House Maple Flavoring

Filling:

3 cups of chopped pecans
2/3 cup sugar
3 tablespoons of maple syrup

1 tablespoon of The Spice House Cake Spice

1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter

1. To make the syrup: Stir the sugar, water, and maple flavoring in a small sauce pan over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 10 minutes. Let cool.

2. To make the filling: Combine all the filling ingredients in a food processor – and pulse roughly five times – until the mixture is finely chopped.

3. Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan.

4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 2 more sheets. Spread about a 1/4 cup of the mixture on top of the sheets. Repeat this step roughly 4 times until you have reached about a half inch from the top of the pan. The top should have two sheets of phyllo lightly brushed with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300°F and bake until golden brown, about 15 additional minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

Delicious Deep Dish Apple Pie

This is a recipe I have been developing for years. I think the crust definitely can make or break a pie just as much as the spices and apple variety used in it.

On this challenge, we are very lucky to be using spices from The Spice House. I've always enjoyed a little zing to my pie and decided to incorporate their crystallized ginger. Big yum! So if you like a little zip in your pie, this one is for you!

ENJOY!

Delicious Deep Dish Apple Pie

by Holly K of Holly's Table and Holly's Table Facebook Group
Adapted from the following: 

Alton Brown's Super Apple Pie recipe

Martha Stewart's Pie Crust 

Deepest Dish Apple Pie from The Smitten Kitchen Cookbook by Deb Perelman

For the crust:
2 sticks, unsalted butter, chilled and cut in pieces, divided
2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup ice water (the colder the better)

For the filling and topping:
8 large apples (a combination of Granny Smith, Braeburn, Gala and Golden Delicious are best), peeled, cored, cut into 8 slices and each slice cut into 1/4" chunks*
1/2 cup sugar, divided
1 chunk The Spice House Crystallized Ginger, minced
1 teaspoon The Spice House Ground Cinnamon
1/4 teaspoon The Spice House Ground Nutmeg
1/4 teaspoon kosher salt
3 Tablespoons cornstarch
Juice of 1 small lime
Juice of 1 small lemon
2 Tablespoons unsalted butter, cut-up
2 Tablespoons heavy cream

For the crust:
Freeze 1 1/2 sticks of cut-up butter on sheet trays, about 30 minutes. Refrigerate other 1/2 cut-up stick.

Combine flour, salt and sugar in a food processor. Add the refrigerated butter, pulse 10 times.

Add the frozen butter, pulse until course pebble crumbs form.

Add the ice water, pulse 10 times. Test and pulse a few more times if need be. (It should just come together. Do not over process. You want it to stay cold.)

Press out the dough into 2 discs onto saran wrap. Roll into 1/2" circles. Seal tightly and refrigerate 45 minutes and up to 2 days. Can be frozen up to 1 month.

For the filling:
Place cut-up apples mixed with 1/4 cup sugar in a colander over a bowl. Let drain for 1 1/2 hours. Pour reserved juice into a saucepan with the minced ginger. Cook down until ginger dissolves and only a few Tablespoons remain. Discard any ginger that hasn't dissolved.

Heat oven to 425°F and place rack onto lowest level of oven.

In a bowl, combine the apples, remaining sugar, cinnamon, nutmeg, salt, cornstarch, juices and ginger syrup.

Remove crusts from refrigerator. Roll out into discs. Place one disc into bottom of 9 1/2" glass deep dish pie plate. Pour in apple filling. Dot with butter pieces. Cover with remaining crust. I crimp mine in because no one seems to enjoy the extra crust in my house. Cut slits into top of pie. Brush with the cream.

Bake 45-50 minutes of until bubbling. Baking time depends on your oven, so keep a close watch on it the last 10 minutes or so as to not let burn.

Remove from oven and let cool a minimum of 4 hours.

*Cutting the apples smaller is recommended for deep dish pies since it will allow for more even cooking without burning the crust.

Rustic Cayenne Spiced Cherry and Almond Tart

Rustic Cayenne Spiced Cherry and Almond Tart
by Tracy Hersh

Crust:
1 1/2 cups flour
1 1/2 sticks butter, cold and cut into cubes
1 teaspoon salt
2 Tablespoons The Spice House Madagascar Vanilla Powder
1 Tablespoon sugar
3 Tablespoons ice water
1 egg beaten with 1 Tablespoon water , for egg wash
1 Tablespoon sugar, for sprinkling dough

Filling:
4 cups sour cherries, pitted
2/3 cups sugar
2 Tablespoons cornstarch
1 teaspoon The Spice House Cayenne Pepper (more if you like it hotter)
1 Teaspoon The Spice House China "Number One" Ginger Powder
1/2 teaspoon The Spice House Lemon Peel Zest
1/2 teaspoon The Spice House Vietnamese "Saigon" Cassia Ground Cinnamon
1 teaspoon The Spice House Almond Extract
1/2 cup toasted sliced almonds, plus more for garnish

For the crust:
In a food processor, using the dough blade, pulse the flour, butter, salt, vanilla powder and sugar until combined and dough resembles course grains of sand. With the food processor running slowly add the ice water until dough forms a ball. Remove the dough from the processor and form into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.

For the filling:
In a large saucepan over medium heat combine the cherries, sugar, cornstarch, cayenne, ginger, lemon zest and cinnamon. Stir until the sugar is melted and mixture begins to simmer. Let simmer for about 3 minutes stirring occasionally. Remove from heat and stir in the almond extract. Cool to room temperature and stir in the almonds. Mixture should be thickened and not runny.

Preheat the oven to 425°F.

Lightly flour a piece of parchment paper and roll the dough into an approximately 14-inch round. Gently pour the filling into the center of the dough, leaving about 2 1/2-inch border. Fold the dough around the top of the cherries, pinching the sides so that all of the mixture is intact and does not leak out. Gently lift the parchment paper and tart onto a baking sheet. Brush with egg wash, sprinkle with 1 Tablespoon sugar and garnish with sliced almonds. Bake 40-45 minutes until crust is golden brown and center is bubbly. Let cool and serve.

Creme Fraiche Ice Cream

I love the tangy flavor of creme fraiche. Creme fraiche is super easy to make, and a lot less expensive than what you can find in the gourmet dairy department of your grocery store. If you use the yogurt setting on this wonderful appliance called the Instant Pot, you can cut down the time down on making creme fraiche from 36 hours to 7 hours. I've adapted the procedure for making creme fraiche from our very own Donna Currie, who also has a wonderful blog, Cookistry: Homemade Creme Fraiche in the Instant Pot. The ice cream is not made with egg yolks, resulting in a very light and tangy ice cream more similar to a sorbet in texture. It's a very refreshing dessert in the summer and is perfect served with fresh fruit, a berry compote or, in this case, some wonderful preserves made with Maine blueberries.

Creme Fraiche Ice Cream
by Diana

For the creme fraiche:
1 1/2 cups heavy cream
1/2 cup buttermilk

Pour 3/4 cup heavy cream and a 1/4 cup buttermilk in a 12-ounce canning jar and stir. Repeat with the remaining heavy cream and buttermilk. Place the jars on the steaming insert rack in the Instant Pot. Close the lid of the Instant Pot and push the yogurt button and adjust the time to process for 7 hours. Once done, remove the jars and refrigerate overnight.

For the ice cream:
1 1/2 cups half and half
2/3 cups sugar
2 Tablespoons orange blossom honey
2 cups creme fraiche
1 teaspoon vanilla (optional)

Gently warm half and half, sugar and honey in a small pot over medium-low heat, until sugar and honey are dissolved. Chill in the refrigerator overnight. You might want to place the freezer bowl of your ice cream maker in the freezer now, as well, if required by manufacturer.

The next day, place a sieve over the bowl of the ice cream maker. Stir together the homemade creme fraiche, vanilla and the half and half/sugar mixture in a bowl or 1 quart measuring pitcher, and pour through the sieve into the ice cream maker bowl. Churn according to the ice cream maker's instructions. When it reaches a soft-serve consistency, spoon into a 1-quart lidded container, cover and place in freezer. Freeze until firm then serve with blueberry preserves, fresh berries or dulce de leche.

Earl Grey Crème Brulée

Earl Grey Crème Brulée
by Sarah Kwan of The Garden of Earthly Delights
Serves 2

2 3-ounce ramekins
2/3 cups heavy cream
1 teaspoon loose leaf Earl Grey tea
2 large egg yolks
1/8 cup (2 Tablespoons) granulated white sugar
1 cup water
2 teaspoons superfine sugar

Combine the cream and tea leaves in a small pot over medium heat.

As soon as the cream boils, cover and remove from heat. Let steep for 30 minutes.

In a bowl, whisk the egg yolks and granulated sugar together until it forms lemon yellow ribbons.

Stir the cream into the egg yolk mixture, then strain into ramekins to remove the solids. Press down on the solids to extract as much flavour as possible.

Cover the top of each ramekin individually with tin foil.

Pour 1 cup of water into the Instant Pot, then set the steaming rack into the pot. Place the ramekins on the steaming rack, then close the lid.

Make sure the steam release handle on the lid is set to "sealing", then press "manual", and adjust the time on the display panel to 10 using the "+" button. This will set the pot to cook at high pressure for 10 minutes.

After the pot beeps to indicate it's finished cooking, allow the pressure to release naturally for 10 minutes, then carefully flip the steam release handle over to "venting" to release any remaining pressure. Open the lid and remove the ramekins from the pot.

Let the ramekins cool down at room temperature for about an hour, then chill in the fridge for at least 2 hours.

Just before serving, sprinkle a teaspoon of superfine sugar over each custard, and put in the oven approximately 4 inches below the broiler element. Broil for 8-10 minutes until the sugar is nicely caramelized, then remove carefully. Serve immediately.

Pressure Cooker Flan

Our sponsor, Instant Pot, gave us the opportunity to play and revel in this fantastic new electric pressure cooker. This beauty does it all: 7-in-1 Multi-Functional Cooker: Pressure cooker, slow cooker, rice cooker/porridge maker, steamer, sauté/browning, yogurt maker and warmer. I had been researching and seriously considering buying one around the holidays. I had been following their Instant Pot Community on Facebook, and amazing things were happening in kitchens around the world. I have made a cheesecake in the Instant Pot. It may have been the best cheesecake I have ever made. I have cooked rice at the snap of my fingers. I could go on forever about the eggs that practically peel themselves and the “poached” eggs I have made in this life-changing electric pressure cooker. I cooked a fork-tender brisket in about 1.5 hours. It takes over 4 hours in the oven.

Ha! I saw that eyeroll!! You're thinking "She said this Instant Pot is life-changing". I think you will agree, once you see the fantastic recipes on our 37 Cooks blog. I'm back! I just jumped up to put some eggs in to make deviled eggs for lunch. Like many, I worried initially that this pressure cooker would blow up all over my kitchen and damage me in the process. It didn't take me long to realize that was not going to happen. The Instant Pot is very user friendly. It comes with clear instructions and sample recipes to try. I glean most of my info and recipes from the IP Community on Facebook. With over 52,000 members, there is a wealth of information, people ready to help and more recipes available than I will ever be able to make in one lifetime.

I decided on flan because I have never made it before. I made one as a test dish and the caramel was a tiny bit burnt so this time I kept the burner heat a little lower. My test subjects loved the trial run, burnt caramel and all. They couldn't believe that I made it in the Instant Pot! My second flan, for this challenge, was spot on. Smooth, extra hit of vanilla and a perfect caramel sauce. Give the Instant Pot a try and join the rest of us who continue to be amazed by it’s capabilities.

Pressure Cooker Flan
by Sharyl W.
Adapted from Key Ingredient's Creme Caramel (or Caramel Flan), Pressure Cooker Style

Caramel:
1 cup sugar

Cream base:
5 eggs – 4 whole eggs and 1 yolk
2/3 cup sugar
2 cups whole milk
1 Tablespoon pure vanilla extract (I used 1.5 tablespoons, because I love vanilla)

I used a 7” soufflé container. Make sure whatever you choose, has a solid bottom.

To make the custard, add the eggs to a bowl and whisk. Add the sugar and mix well. Add the milk and vanilla and whisk together. This will be poured over the caramel when it is ready.


Make the caramel in your widest sauté pan. Add the sugar and turn the heat to medium-high and wait (I have an electric stove. The first time I made the caramel I burned it because the heat was too high. What works best for me is a burner setting of 7, sometimes lowering to 6). One rule for making caramel is don't stir it. Don't pick up that spoon! If you must, and I did, swirl the sugar around the pan. Once almost all of the sugar has melted and caramelized, remove pan from the heat. Pour the caramel into the flan dish.

Pour the egg milk mixture over the caramel. Don't overfill - leave at least 1” from the top of the container.

Add 1 cup of water into the liner pot of the pressure cooker. Lay trivet in bottom of liner and place flan container on trivet. It is important that the flan dish be on a trivet (the Instant Pot comes with a trivet). Cover flan dish lightly with foil. Lock the lid into place and make sure the vent is in sealed position. Set the manual pressure to high and set time for 10 minutes. After 10 minutes, the Instant Pot will beep several times. Don't do anything yet. Allow the pressure to release naturally. After 10 minutes, open the pressure valve to release any remaining pressure. Remove the lid and carefully remove the flan container.

Cool for 1 hour and then cover with plastic and refrigerate for at least 3 hours. When ready to serve, set the bottom of the flan dish, in a dish of very warm water, for about 1 minute. Use a knife to go around the sides of the flan to release from the side of the container. Place your serving dish on top of the container and flip it over and voila! You're a pro! You just made tasty flan in the Instant Pot electric pressure cooker.

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

I love my Instant Pot! I have never pressure cooked before, but now I am a believer. There are so many different things you can make in record time, plus all of the settings for many other dishes include rice, yogurt and soup. One of the greatest thing about it is that you can make cheesecake!  Rich, creamy and  delicious. The taste is just like a cheesecake you make in the oven with a water bath, but with less hassle and it is faster.  

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

by Tracy

Equipment: 

Instant Pot

7-inch springform pan

Non-stick cooking spray

6 ounces chocolate wafer cookies

2 Tablespoons butter, melted

2 8-ounce packages cream cheese, room temperature

3/4 cup sugar

1/4 cup coconut milk

1 Tablespoon flour

1 Tablespoon matcha green tea powder

1 1/2 teaspoons vanilla extract

2 eggs, room temperature

1/2 cups almonds, toasted and finely chopped. 

Blackberry Compote (instructions below):

6 ounces fresh blackberries, plus more for garnish

1 Tablespoon sugar 

2 Tablespoons water

2 teaspoons lemon juice

1 teaspoon cornstarch 

Spray 7-inch springform pan with non-stick cooking spray. Place chocolate cookies and melted butter in a food processor and pulse until cookies are crumbs and butter is incorporated. Press cookie mixture evenly on the bottom of the springform pan. Set aside.

With and electric mixer, beat cream cheese and sugar until smooth. Add coconut milk, flour, matcha, and vanilla. Mix until incorporated. Add eggs, one at a time, and blend until smooth. Pour batter evenly over the cookie crust. Cover the top of the pan with foil.  

Pour 1.5 cups water into the Instant Pot. Note: Many recipes call for a foil sling before placing the cheesecake into the Instant Pot. I found it much easier to just make a foil handle between the handles of the trivet. Place the cheesecake on the Instant Pot trivet and gently lower into the Instant Pot.  Close the lid on the Instant Pot and make sure the steam vent is closed. Cook on high pressure for 40 minutes and then natural release for 10 minutes. Turn the vent to release the rest of the steam. Take off the lid and gently lift out the trivet and cheesecake. Allow to cool completely at room temperature, then refrigerate. When ready to serve, gently remove the cheesecake from the pan.  Place on a serving dish. Using the chopped almonds, gently press into the sides of the cheesecake.   Top with blackberry compote and extra blackberries to serve.

Blackberry compote:
Place all ingredients into a small saucepan, stir. Cook on medium heat stirring occasionally, until slightly thickened and bubbly. Let cool.  

Orange Infused Chocolate Cheesecake

As a professional cheesecake baker, I must admit I was skeptical about the ability of the Instant Pot to recreate the creamy denseness of my traditionally baked cheesecakes. A seven-inch cake baked in a slow oven will take 60 to 90 minutes. My research told me an Instant Pot cheesecake would take between 30 and 40 minutes. I shook my head and hoped for the best.

When I cut into the cheesecake prepared in the Instant Pot, I was dumbfounded (and delighted!) by the smooth texture and creaminess of the end product. All in 40 minutes.

Orange Infused Chocolate Cheesecake
by Louise Chiffonade Brescia

For the crust:

8 Tablespoons butter, melted
1 1/3 cups chocolate graham cracker crumbs, about 1 1/2 sleeves finely ground

For the filling:
24 ounces cream cheese at room temperature
3/4 granulated sugar
2 Tablespoons cocoa powder
2 Tablespoons corn starch
1/2 teaspoon vanilla
1 Tablespoon orange blossom water*
2 Tablespoons grated orange rind
3/4 cup melted semi-sweet chocolate, slightly cooled
3 eggs
2 Tablespoons heavy cream

For the ganache:
1/4 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

Chocolate shavings (optional)

Prepare Instant Pot:

Remove handles from trivet. Place trivet at the bottom of the Instant Pot. Pour in 2 cups water.

Prepare crust:
Cut strips of parchment paper to fit the inside of the springform pan. Spray the springform pan thoroughly with no-stick spray. Press the parchment strips onto the inside walls of the springform pan and spray again. Combine melted butter and graham cracker crumbs thoroughly. Press the crust into the bottom and slightly up the sides of the springform pan. Wrap the bottom of the springform in a double thickness of heavy duty foil that is large enough to reach 1” above the springform sides. (This will help to remove the pan from the Instant Pot.) Set prepared springform aside.

Prepare filling:
In the bowl of a food processor, place the room temperature cream cheese, sugar, cocoa, corn starch, vanilla, orange blossom water and orange rind. Blend this mixture until thoroughly combined, a total of about 5 minutes; scraping down the sides occasionally. Add the melted chocolate and blend again, approximately 1 minute or until thoroughly combined. Mix together the eggs and cream in a cup measure and combine with a fork. Pour this mixture into the food processor and combine only long enough to blend into the cream cheese mixture. Scrape down sides and blend again about 30 seconds or 3-4 pulses. Pour filling mixture into prepared pan. Rap the pan evenly on a hard surface to dislodge any air bubbles.

Place springform into Instant Pot. Set for 40 minutes on high pressure with natural pressure release.

Gently and carefully blot any water that accumulates on top of the cake with a paper towel. Remove cake from Instant Pot using the excess foil “collar” and place on counter to cool completely, approximately one hour. Without removing the foil, wrap loosely in plastic and place in refrigerator. (Can be prepared one day in advance up to this stage. Refrigerate until ready to complete assembly.)

For service:
Blot any condensation with a paper towel. Remove foil from around cake and remove cake from springform. Carefully peel off parchment strips from sides of cake.

Prepare ganache:
Heat cream in a small saucepan until almost bubbling. Remove the pan from heat and pour in semi-sweet chips. Whisk until chocolate is melted. Allow ganache to cool slightly. Place cake on a pedestal or serving platter. Pour ganache on cake. Sprinkle chocolate shavings (if using) over cake and/or pedestal.

Use a thin, sharp knife (such as a boning knife) to cleanly slice cheesecake. Small portions are advised as the cake is intensely chocolate, intensely orange and very dense.

*Orange blossom water can be found at middle eastern groceries.

Golden Brown Betty

My sweetie loves apples...pie, crisps, or just baked in the oven. I decided on this recipe when I tasted the General Mills Golden Grahams.

I knew a typical Brown Betty used bread, so I decided it would be even better using the Golden Grahams. And I was so right. It was so tender on the inside with a beautiful texture that you would not get with bread. And the topping was crispy and inviting. I did not, but this would be so good sitting outside with someone churning some good old fashioned vanilla ice cream to top it with. I hope you try General Mills' new revamped cereals. I have already bought more for future baking.

Golden Brown Betty
by Traci
Adapted from Ree Drummond's Apple Brown Betty recipe

1/2 stick of softened butter for greasing your pan

4 Granny Smith apples, peeled, cored and chopped
4 Fuji Apples, peeled, cored and chopped
2 cups packed brown sugar
2 Tablespoons of cinnamon
3 cups of General Mills Golden Grahams, broken into rough pieces
1 1/2 cup of General Mills Golden Grahams, whole for topping

2 sticks of room temperature butter cut into slices

Preheat your oven to 325°F. Grease a 13 x 9 pan generously with butter.

Place your apples into a bowl and add the brown sugar and cinnamon. Mix them well. You want them to form a little liquid. This will only take a few moments.

In your pan, place a layer of the apple mixture and top with some of the Golden Grahams that you have broken up. You will continue layering until you end with apples on top. Top them with the whole Golden Grahams. Dot with your sliced butter. Bake, covered with foil, for 30 minutes. Uncover and cook for 20 more minutes, until the Golden Grahams are crisp.

I hope you enjoy this.

Three Chip Chocolate Cheerio Treats

Wow, what an honor it is for 37 Cooks to have such a huge sponsor, General Mills! They are so well known for their iconic cereals, such as Cheerios, Wheaties, Chex and Total, as well as many others. They have now updated several of their cereals to include no artificial flavors or colors from artificial sources. Nowadays, people have become much more health conscious than ever, so this is great news!

When this latest challenge was announced, I wished, hoped and prayed for Chocolate Cheerios. I knew exactly what recipe I would make (I had made these before and my family loved them). And one day, there they were...Chocolate Cheerios delivered to my doorstep in all their chocolatly goodness!

The chocolate lovers in your life will love these! My husband calls them "the perfect kiddo treat" but grown ups will enjoy them, too. Three different kinds of chocolate chips, chocolate hazelnut spread, marshmallows and, of course, Chocolate Cheerios! What could be better? 

Three Chip Chocolate Cheerio Treats

by Susan W.

Adapted from Quick'n Easy Recipes Peanut Butter Cheerios Treats

6 cups General Mills Chocolate Cheerios
2 Tablespoons butter, plus more for buttering parchment
1/3 cup chocolate hazelnut spread
1/2 teaspoon vanilla extract
10-ounce package mini marshmallows
1/3 cup each white, dark and semi-sweet chocolate chips
Cooking spray

Spray a 9" x 13" dish with cooking spray. Line with parchment paper and butter the parchment. Set aside.

Spray a non-stick pot with cooking spray (also spray your spatula or spoon...trust me on this). Over medium-high, heat melt the butter and chocolate hazelnut spread. When melted, add vanilla and then add the marshmallows. Keep cooking and stirring until marshmallows are melted and mixture is smooth.

Turn the heat off and stir in Chocolate Cheerios, being careful not to crush them (make sure all of the cereal is coated…this will be really sticky and gooey).

Press cereal mixture into the prepared dish. While it’s still warm, sprinkle the chocolate chips on top and press in lightly. It’s a good idea to spray all of your cooking tools and even your hands a little while doing this part (did I mention it's sticky and gooey?)

Let cool, remove from pan and cut into squares.

Trix Custard Cake

This custard cake is delicious with a hint of orange and the fruity flavors of Trix Cereal by General Mills.

Trix Custard Cake

by Tracy Hersh
Inspired by Kitchen Nostalgia’s Vanilla Magic Custard Cake

Equipment:
8 x 3 inch round baking pan
Parchment paper

1 Tablespoon unsalted butter
1 Tablespoon flour
2 cups Trix cereal
4 eggs, separated
1 Tablespoon orange extract or orange liqueur
1 Tablespoon water
1/2 cup + 2 Tablespoons sugar
1/2 cup butter melted, and cooled
3/4 cup flour
2 cups whole milk, lukewarm

Garnish:
Confectioner's sugar
Heavy whipping cream
Maraschino cherries
Lime zest
Trix

Preheat oven to 325°F.

Place the 8 x 3 inch on a piece of parchment paper. Trace around the bottom of the pan. Cut out the circle of parchment paper and set aside. Butter the bottom of the pan and then place the round cut parchment into pan. Butter the parchment and the sides of the pan using 1 Tablespoon butter. Toss 1 Tablespoon of flour into the pan and shake around until the sides and bottom or covered. Shake out the excess. Pour the Trix into the pan. Set aside.

With an electric mixer, whisk the egg whites until stiff peaks form. In another bowl, mix the egg yolks, orange extract water and sugar until thick and pale. Add the melted butter and mix again. Add the flour and milk and mix until incorporated. Gently fold in the egg whites. Pour the mixture into the baking pan. The Trix will float to the top. Bake in the oven for 1 hour. The top should be golden brown.

Let the cake cool completely or it will fall apart when you try to remove it from the pan. Using a butter knife, gently go around the sides of the pan to loosen the cake from the pan. Gently turn the pan upside down onto a large plate. Remove the parchment paper, then using another plate turn the cake right side up again so the Trix are on the top. Dust the cake with confectioner's sugar. Slice and serve with a dollop of whipped cream, maraschino cherry, lime zest and Trix.

No-Bake Caramel Cheerio Bites

General Mills has new cereals - well, they're old favorite cereals, only better, with no artificial colors or flavors. Our challenge: Come up with new and delicious ways to use the cereals. I was drawn to the Chocolate Cheerios, and tasted them. I noticed the crunch immediately, of course - but then also a mild oaty chocolate flavor. Hm, what could I do with these?

After several false starts, I produced this simple variation on never-fail caramels. I pour the hot caramel mixture over the cereal in a prepared pan, so there's no time to soften or become soggy. These no-bake caramel bites have a pleasing crunch, and the chocolate adds depth to their flavor. Stir some up today!

No-Bake Caramel Cheerio Bites
by Maurita Plouff blogging at Get the Good Stuff!
Makes about 2 1/2 pounds caramels

2 to 3 cups Chocolate Cheerios
1 cup (2 sticks, or 1/2 pound) salted butter
2 1/2 cups brown sugar, packed (I used a combination of dark and light brown)
1 cup Karo light corn syrup
1 14-ounce can sweetened condensed milk
2 teaspoon vanilla extract

Line a 9 x 9 inch pan with aluminum foil or crossed strips of parchment paper. Allow edges to hang over sides of pan. Liberally butter the foil or parchment. Put 2 to 3 cups of Chocolate Cheerios in the pan, shaking them so they form an even layer about three-quarters of an inch thick.

In a large microwave-safe bowl, combine butter, brown sugar, corn syrup and condensed milk. Cover loosely with parchment paper. Microwave on high for 4 or 5 minutes*, until the butter starts to melt. Whisk to blend.

Cover again, and microwave on high for 4 or 5* minutes more. Whisk well.

Cover again, and microwave on high a third and final time, for the same 4 or 5 minutes*. Remove parchment cover, take bowl from microwave, and set on a stable surface. Add vanilla - expect that the mixture will bubble fiercely - and whisk gently until thoroughly blended.

Pour caramel mixture over the Cheerios in the prepared pan. Chill for 1 to 3 hours or until just firm.

Using the foil or parchment that lined the pan, lift the entire block of caramel from the pan. Use a buttered knife to cut caramel into 1-inch squares. Wrap individually in waxed paper or place in paper candy cups. Store in an airtight container for up to 2 weeks.

Makes approximately 2 1/2 pounds of caramel bites.

*NOTE ON TIMING: Microwave ovens vary; use the 4-minute timings for higher wattage microwave ovens (1100-1200 watts) and 5 minute timings for lower wattage ovens. Be careful handling the bowl full of hot caramel: Use potholders or oven mitts.

*NOTE ON QUANTITY: Of course you could cut the recipe in half - if you do, use a smaller pan - 5 by 8 would work well.