Creative Cooks

Russian Napoleon Cake (Napolyeon Tort)
Prep: 40 mins Cook: 80 mins Chill: 7 hrs Total: 9 hrs Servings: 9 servings

Ingredients

For the Pastry Layers:
2 ounces (1/4 cup) unsalted butter, softened
1 tablespoon granulated sugar
1 cup sour cream, at room temperature
2 large egg whites, at room temperature, stiffly beaten
1 tablespoon vodka
1 pinch kosher salt
2 1/2 cups (180 grams) all-purpose flour

For the Custard Filling:
5 cups whole milk
10 large egg yolks, at room temperature
1 large egg white, at room temperature
2 1/2 cups granulated sugar
6 tablespoons all-purpose flour
8 ounces (1 cup) unsalted butter
1 tablespoon pure vanilla extract

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Gluten-Free Vegan Peanut Butter Cup Cheesecake
Prep Time 20 minutes Chill Time 4 hours Total Time 4 hours 20 minutes Servings 10 slices

Ingredients

For the crust
½ cup roasted peanuts
1 cup (96g) almond flour
3 tablespoons cacao powder
3 tablespoons (63g) pure maple syrup
2 tablespoons (25g) refined coconut oil
½ teaspoon sea salt

For the cheesecake
1½ cups raw cashews soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using
½ cup canned full-fat coconut milk
⅓ cup (111g) pure maple syrup
½ cup (128g) creamy peanut butter
2 tablespoons refined coconut oil melted and cooled
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt to taste if your peanut butter is salted

For the dark chocolate drizzle & garnish
3 oz. dark chocolate finely chopped
¼ cup canned coconut milk
Mini peanut butter cups

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Cinnamon Roll Cheesecake
Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours Yield: 12-14 Servings

Ingredients

Crust
1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
1/4 cup (52) sugar
1 tsp ground cinnamon
5 tbsp (70g) butter, melted

Cheesecake Filling
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
4 large eggs, room temperature

Cinnamon Filling
1 1/4 cups (281g) packed light brown sugar
5 tbsp ground cinnamon
3/4 cup (98g) all-purpose flour
1/2 cup (112g) unsalted butter, melted

Cream Cheese Frosting
2 tbsp cream cheese, room temperature
6 tbsp (84g) butter, room temperature
1/2 tsp vanilla extract
1 1/2 cups (173g) powdered sugar
4–5 tbsp heavy cream

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Ricotta, Raspberry and Chocolate Crostata

Ingredients

Ingredients for 1 recipe Crostata Crust
1 cup all-purpose flour
1/2 cup whole wheat flour
7 tablespoons unsalted butter, softened
2 egg yolks at room temperature
1/2 cup sugar
Pinch of salt

Filling Ingredients
1 1/2 cups fresh whole-milk ricotta
3/4 cup sugar
1 large egg
2 cups fresh raspberries
1 cup chopped semisweet dark chocolate or chocolate chips

Instructions

To Make the Crostata

Preheat the oven to 350 degrees Fahrenheit and line a 10-inch tart pan with a removable bottom with parchment paper.
Put the flours into a large bowl, and make a well in center. Add the butter, egg yolks, sugar, and salt to the well. Mix the wet ingredients in the well with your fingers, then slowly start mixing in the flour. Use your hand, and eventually the heel of your hand, to mush it all together until it forms a ball.
Let the dough rest for 10 minutes, then push it out into the prepared tart pan. Don't try to toll it out, just spread it out to the edges with the palm of your hand to form an even crust.

To Make Ricotta, Raspberry, Chocolate Crostata

Preheat the oven to 350 degrees Fahrenheit.
Line a 10-inch tart pan with a removable bottom with parchment paper. Place the crostata dough in the pan, spreading it out with the heel of your hand until it covers the bottom of the pan and a bit up the sides. Bake the crust for about 15 minutes, or until it starts to turn golden.
Remove from the oven and let cool. Leave the oven on.

Whip the ricotta with a fork until smooth. Add the sugar and egg and stir until incorporated and smooth. Fold in the berries and chocolate. Fill the tart shell with the ricotta mixture, return it to the oven, and bake for about 25 minutes, or until set.
Let cool to room temperature and serve.

Hazelnut Panforte
Makes 1

1 cup hazelnuts, toasted, husked, coarsely chopped
1 cup pecan halves, toasted, coarsely chopped
3/4 cup pitted Medjool dates, coarsely chopped
1/2 cup coarsely chopped candied orange peel
1/2 cup dried tart cherries
1/2 cup all purpose flour
1/4 cup stemmed dried Mission figs, coarsely chopped
2 tablespoons unsweetened cocoa powder
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Pinch of ground white pepper
3/4 cup honey
3/4 cup sugar
2 tablespoons (1/4 stick) butter

1 9-inch-diameter cardboard cake round

Preparation
Position rack in center of oven; preheat to 300°F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper.

Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes. Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight at room temperature.

Release pan sides. Remove paper from sides and bottom of panforte. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)

An Irish Mans Whiskey Mocha Chocolate Mousse.
Prep time: 25 MINUTES cook time: 5 MINUTES total time: 30 MINUTES + 3 HOURS TO CHILL yields: MAKES 4-6 SERVINGS

Ingredients

1 1/4 cups (10 ounces) dark chocolate, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
3 tablespoons instant coffee
4 tablespoon milk
4 eggs, whites separated from the yolks
1/3 cup + 1 tablespoon granulated sugar
2 tablespoons Irish whiskey (may sub water)
Pinch of salt
Cream
1 cup heavy cream
2 tablespoons Bailey's
1 teaspoon loose leaf Earl Grey Tea (optional)

Instructions

Add the chopped chocolate, butter and coffee to a small sauce pan and set over low heat. Gently melt the chocolate and butter together until melted and smooth, stirring often. Be sure to keep the heat on the lowest setting possible to ensure you do not burn the chocolate. You may also melt the chocolate in the microwave, stirring every 30 seconds until melted and smooth. Once the chocolate is melted, remove from the heat and set aside to cool. In a small sauce pan whisk together the four egg yolks, sugar, whiskey and 1 tablespoon milk. Place on the stove and set over medium-low heat, whisking constantly until the sauce thickens slightly and just coats the back of a wooden spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh strainer. Add the remaining 4 tablespoons milk and place in the fridge while you whip the eggs whites. Using a mixer, whisk the egg whites with a pinch of salt until just stiff and frothy. Add 1 tablespoon of sugar and beat again until just glossy. Using a large spatula, add one spoonful of egg whites to the cooled chocolate mixture and fold it in gently. Gradually fold in the remaining egg whites, being careful not to over mix the mixture. Divide the mousse between individual serving jars or glasses. Place in the fridge and chill for 3–4 hours before serving. Just before serving, use and electric mixer to whip the cream with the bailey's until soft peaks form. Serve the mousse topped with a thick layer of whipped cream.

Flourless Chocolate Cake
Prep Time 20 min Cook Time 30 min Yield 16 servings

Ingredients

4 large eggs, separated
10 tablespoons butter, cubed
1/2 cup sugar, divided
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Chocolate Ganache, optional

Directions

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in chocolate mixture.
In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake until cake is just set and jiggles slightly when tapped, or until toothpick inserted in the center comes out with a few moist crumbs, 28-30 minutes. Cool on a wire rack for 20 minutes.
Carefully run a knife around edge of pan to loosen; remove side of pan. Drizzle with chocolate ganache if desired.

Almond Cream Cake
Prep Time: 1 hour 15 minutes Cook Time: 20 minutes Total Time: 1 hour 35 minutes Yield: 12-14 slices

Ingredients

Almond Cake Layers
2 1/2 cups (325g) all-purpose flour
1 tbsp baking powder
½ tsp salt
3/4 cup (168g) unsalted Butter, room temperature
2 tbsp vegetable oil
1 3/4 cups (362g) sugar
6 large egg whites, room temperature
1 cup plus 2 tbsp (270ml) milk, room temperature
1 tbsp almond extract

Almond Whipped Cream Cheese Frosting
20 oz (565g) Cream Cheese, room temperature
2 cups (480ml) heavy whipping cream, cold
1 1/2 cups (173g) powdered sugar
4 tsp almond extract
Sliced almonds, crushed

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Gluten-Free Tres Leches Cake
Prep Time 20 minutes Cook Time 30 minutes Chill Time 4 hours Total Time 50 minutes

Ingredients
2 cups (192g) blanched almond flour
½ cup (57g) tapioca flour
½ cup (65g) coconut flour
¼ cup coconut sugar
2 teaspoons baking soda
1 teaspoon sea salt
1 cup dairy-free milk, warmed slightly
¼ cup (50g) melted coconut oil
¼ cup (84g) pure maple syrup
1 teaspoon apple cider vinegar
3 large eggs room temperature, replace with flax eggs for vegan version
2 teaspoons vanilla extract

For the milk topping
½ cup Evaporated Coconut Milk
½ cup Sweetened Condensed Coconut Milk
1 can Coconut Whipping Cream chilled in the refrigerator overnight
Fresh strawberries to garnish

Instructions
Preheat oven to 350ºF and lightly grease an 8x8” square baking pan with coconut oil.
In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking soda, and salt and whisk thoroughly. Form a well in the center of the dry ingredients.
In a separate bowl, whisk together the dairy-free milk, coconut oil, maple syrup, eggs, apple cider vinegar, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and whisk to combine.
Pour into the pan and spread the batter evenly.
Bake for about 30 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed with a fingertip. Let cool completely.
Once cool, use a skewer, toothpicks or a fork to make LOTS of holes in the top of the cake. When you think you have enough, make more! You want the milk to really soak into the cake and if you don’t have enough holes, it will only soak into the top layer.
In a separate bowl or liquid measuring cup, whisk together the evaporated coconut milk and sweetened condensed coconut milk. Pour evenly over the cake, spreading as necessary to the edges.
Cover and refrigerate for at least four hours.
When you’re ready to serve, whip the Coconut Whipping Cream according to the directions on the can and spread evenly over the cake. You can also do this before you put it in the fridge, but I find the whipped coconut cream is best freshly whipped.
Garnish with fresh strawberries (or any other fresh fruit) and serve!

Recipe Notes

For the vegan version, replace the eggs with flax eggs. To make three flax eggs, combine 3 tablespoons of flax meal with ½ cup water. Whisk together and let gel for 10 minutes before using.

Avocado Ice Cream

Ingredients

2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
3/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla

Instructions

Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth.
Refrigerate for 2 hours.
Beat the egg yolks with another cup of the cream.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened.
Whisk half of the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute.
Remove from the heat, stir in the vanilla, and chill for 2 hours.
Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer’s instructions.