Blueberry & Cheese Blintzes

Based on Tyler Florence's Recipe

Crepe Ingredient

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Cheese Filling:

1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg

Blueberry Sauce:

2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

Cheese Filling:
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

Peanut Butter Rice Crispy Brownies

FOR BROWNIE BASE:
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1/3 cup dutch processed cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz unsweetened chocolate, chopped fine
1/2 cup plus 2 Tbsp vegetable oil
4 Tbsp unsalted butter, melted
2 large eggs plus 2 large yolks
2 tsp vanilla extract
2 1/2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 tsp salt

FOR THE TOPPING:
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12 oz mini Rolos (I used homemade milk caramel sauce & it worked with no hydrogenated oils)
1 1/4 cup creamy peanut butter
1 bag semi-sweet chocolate morsels
3 Tbsp unsalted butter
2 cup crispy rice cereal

INSTRUCTIONS
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Preheat oven to 350 degrees.
Line a 13x9 baking sheet with parchment paper.

In a large mixing bowl, combine cocoa powder with boiling water. Whisk until smooth. Add unsweetened chocolate and continue to whisk until melted. Add oil and melted butter, mixture may appear curdled. Add eggs, vanilla and sugar, whisking until fully combined.
Using a rubber spatula, fold in flour and salt just until combined.

Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with rolos in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Rolos over the top. Place on wire rack to begin cooling.

In a medium saucepan, combine peanut butter, butter and milk chocolate. Heat over low and stir constantly until mixture is smooth. Fold in cereal. Spread over warm brownies and allow to cool completely.

Once brownies have cooled, cover with foil and refrigerate for 2-4 hours (or overnight), allowing the top layer to harden. Cut into squares and enjoy!

Warlock's Halloween Pie

This is a dark twist on the Thanksgiving favorite and is great anytime in Pumpkin season.  Its chocolate and pumpkin pie.  The recipe makes 2 nine-inch pies.

Dark chocolate crust
1 1/2 c. (7.5 oz) flour
1/2 c. (1.5 oz) cocoa powder
3/4 tsp. baking soda
3/4 c. (6 oz) unsalted butter, room temperature
1 c. (6 3/4 oz) sugar, plus more for sprinkling
1/2 tsp. salt
1 tsp. vanilla
4 3/4 oz grated chocolate (70% cacao) (semi-sweet chocolate chips work fine though)

Pumpkin Cheesecake filling
2 pkg (16 oz) cream cheese, softened
1 1/2 c. sugar
1 1/2 c. canned pumpkin
5 eggs, beaten
1 tbsp cinnamon
2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt

2 tsp vanilla
2/3 c. whipping cream

Chocolate Glaze
1/4 c. icing sugar
1 tbsp. cocoa
1 tbsp. whipping cream
1/2 tsp. corn syrup

Spiced Pecans
1 1/2 c. pecans, chopped
1 tbsp. butter
2 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

Whipped Cream for serving

Directions

Crust
sift flour and cocoa and set aside.  Blend the sugar, butter, salt, baking soda and vanilla with stand mixer until lighter in color and somewhat fluffy.  Add the flour and grated chocolate and blend.  The mixture will be crumbly.  Press into the two pie dishes. 

There will likely be leftover crust mix and these can be pressed and rolled flat to cut into cookies.  Bake the remaining cookies at 350­° for 12 minutes.

Filling
begin whipping the cream cheese in a stand mixer and gradually add the pumpkin so that it blends without lumps.  Add the sugar, and blend in the eggs one at a time.  Add the spices and vanilla and the cream last.  If the mix is still lumpy, run it through a blender. 

Pour the pie filling into the pressed crusts.

Bake in oven for 90 minutes.  Remove from oven when a toothpick inserted comes out non-gooey.

Topping
Melt the butter in a skillet and add the pecans spices, salt, sugar, corn syrup.  Saute on medium heat until the nuts are caramelized.  Spread or sprinkle over the two pies.

Chocolate Drizzle
Place the cocoa and icing sugar in a saucepot and add the corn syrup.  Blend with rubber spatula until smooth.  Gradually add the cream and heat while stirring till bubbling.  Drizzle over the Warlock pies. 

Serve topped with whipped cream.

Honey Oat Muffins

Ingredients

1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
1/2 cup raisins or cherries, optional
1/2 cup chopped walnuts, optional

Directions

In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Habanero Peach Jam

Ingredients

20 oz peaches, peeled, chopped finely
1 habanero pepper, seeded and finely minced
20 oz sugar
1/2 tsp cinnamon
1/4 tsp. cloves
2 tbsp apple cider vinegar

Directions

Put all ingredients in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon.  Let it sit for an hour and let the spice and pepper mingle.

Cook on a simmer until the jam is thick and sticking to a spatula.  Test it by dropping a tiny bit on a cold plate and see if it congeals.  Keep cooking until then.

Linne Peach Butter

Ingredients

4 c. peaches with juice, peeled, chopped
1/2 c. apple cider vinegar
1 c. brown sugar
1 c. white sugar
1 tbsp lemon juice
1 tsp vanilla
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp salt

Directions

This is best done with a slow cooker, but can be done on stove top.

Blend the peaches until smooth, not lumpy.  Add to large saucepot, add sugars, spices, lemon juice, salt, vanilla.

Cook on low heat for at least an hour.  It will likely take more.  Stir frequently to prevent burning on the bottom.  Cook until its thickened and sticks to a spatula.

Makes about 2 pints

Oma's Pickling Recipe

3 c. white vinegar
1 1/2 c. water
1 1/2 tsp. salt
1 tsp black peppercorn
1 tsp whole cloves
1/2 tsp celery seed

vegetables to pickle