MINI STRAWBERRY TART

INGREDIENTS:

1 cup (4.5 oz.) all-purpose flour

1/3 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons (3 oz.) salted butter, cubed
1 (8-oz.) package cream cheese, softened
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped
2 cups sliced fresh strawberries
1 tablespoon granulated sugar

HOW TO MAKE IT:

1.) Preheat oven to 350F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and
place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts
are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles
coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.

2.) Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely
(about 30 minutes).

3.) Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2
cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until
incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap,
and chill 4 to 24 hours.

4.) Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

STRAWBERRY PARFAIT
\
INGREDIENTS:

4 cups sliced strawberries, divided

1/4 cup granulated sugar
1 cup fat-free ricotta cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup amaretti cookie crumbs (about 8 cookies)
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoons slivered almonds, toasted

HOW TO MAKE IT:

1.) Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set
strawberry puree aside.

2.) Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2
tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup
strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each
serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

PEPPERMINT MOCHA CHEESECAKE

INGREDIENTS:

For the crust:

2 cups finely ground peppermint-filled
Oreos
4 tablespoons unsalted butter, melted
For the cheesecake:
cup sour cream
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 tablespoons instant espresso powder
8 ounces bittersweet chocolate, finely chopped
3 (8-ounce) packages cream cheese, at room temperature
3 tablespoons unsweetened cocoa powder, sifted
teaspoon salt
1 cups sugar
3 large eggs, at room temperature
Freshly whipped cream and peppermint bark pieces for topping, optional
HOW TO MAKE IT:

1.) To make the crust, heat oven to 400. Line the bottom of a 9-inch springform pan with a round of parchment paper.
Combine the cookie crumbs and melted butter in a medium bowl and stir with a fork until all the crumbs are moistened.
Transfer the crumbs to the prepared pan. Gently press the crumbs up the sides of the pan, then use a glass or other flat-
bottomed object to press the crumbs into an even later on the bottom. Bake the crust for 10 minutes, then transfer to a
wire rack to cool. Decrease oven temperature to 300.

2.) To make the filling, combine the sour cream, vanilla, peppermint and espresso powder in a small bowl. Whisk to blend
and set aside. Melt the chocolate, either over a double boiler or in the microwave, and set aside to cool slightly.

3.) In the bowl of an electric mixer, combine the cream cheese, cocoa powder and salt. Beat on medium-high speed until
fluffy, about 2 minutes. Add the sugar and continue beating 2-3 minutes more, scraping the sides of the bowl as needed.
Add the cooled chocolate and beat on medium-low speed. Add the sour cream mixture and mix until evenly blended. Beat
in the eggs one at a time, mixing until just combined.

4.) Pour the filling into the cooled crust. Bake for about 50-60 minutes, or until the center jiggles just slightly. Cool on a
wire rack for 1-2 hours, then cover and refrigerate at least 8 hours or overnight.

5.) To serve the cheesecake, carefully unmold the sides of the springform. Top with whipped cream and peppermint bark,
if desired. Run a long, sharp knife under hot water to warm it, then dry with a towel. Cut into thin slices (this is a rich
cheesecake, after all) and clean the knife, reheating as necessary, in between each slice. Serve chilled.

RED VELVET CAKE

INGREDIENTS:

3 tablespoons/22 grams cocoa powder, divided

1 cups/300 grams sugar

2 eggs

cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans

2 teaspoons/10 milliliters vanilla

2 tablespoons/30 milliliters red food coloring

1 teaspoon/6 grams salt

1 teaspoon/5 grams baking soda

2 cups/320 grams flour, sifted

1 cup/236 milliliters whole buttermilk

1 tablespoon/15 milliliters vinegar

Ermine icing (see recipe), or other fluffy white icing

HOW TO MAKE IT:

1.) Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted
cocoa powder, tapping pans to coat and discarding extra cocoa.

2.) Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.

3.) In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter
mixture.

4.) Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter
mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.

5.) Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2
cake pans.)

6.) To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto
cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top
of first layer. Use remaining frosting to cover top and sides of cake.
STRAWBERRY TRIFLE
INGREDIENTS:

1 cup cold milk

1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla
pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

HOW TO MAKE IT:

1.) In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped
cream.

2.) Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over
cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before
serving. Yield: 8-10 servings.