Berry with Arugula and Prosciutto Pizza

Ingredients

Store-bought or homemade pizza dough
Extra virgin olive oil
1/2 cup fresh ricotta cheese
8 ounces fresh mozzarella cheese, sliced
1-120 or so strawberries, sliced
1/2 cup raspberries
1 sprig fresh rosemary
2 cups arugula leaves
4 slices prosciutto
Parmesan cheese ribbons
2 sprigs fresh mint leaves
Flake sea salt
Red pepper flakes
Cornmeal

Instructions

Preheat oven and pizza stone or baking sheet to 475 degrees.
Divide pizza dough ball into 6 sections. Stretch dough to form a rough circle or oblong shape and place on a pizza paddle or piece of parchment paper sprinkled with cornmeal. Brush the dough with a little olive oil and some sea salt flakes. Spread 2 tablespoons or so of the ricotta cheese on the crust then layer with half of the mozzarella cheese.
Top with half of the strawberries and half of the raspberries and sprinkle with fresh rosemary leaves.
Cook for 10-15 minutes or until cheese is melted and crust is golden. Top with arugula leaves then tear the prosciutto into strips and add to the arugula with the Parmesan cheese ribbons. Sprinkle with more fresh rosemary leaves, fresh mint and drizzle of olive oil. Season with flaked sea salt and red pepper flakes if desired. Serve immediately.

Boston Cream Doughnuts

Ingredients

For the filling
1 1/4 cups 2% milk
1/4 cup half and half
1/4 cup sugar
1 1/2 tablespoons arrowroot starch or cornstarch
1 large egg
1 large egg yolk
1/8 teaspoon salt
1/2 scraped vanilla bean and pod

For the topping
1 cup dark chocolate chips
4-6 tablespoons heavy cream

For the doughnuts
1/2 cup oat flour
1/2 cup sweet rice flour
3 tablespoons almond meal
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup milk
1/4 cup plain Greek yogurt
2 tablespoons vegetable oil
2 teaspoons vanilla

Instructions

For the filling
Place a fine-mesh strainer over a large bowl. Whisk the milk, half and half, sugar, arrowroot starch, eggs, salt and vanilla bean in a pot until smooth. Place the half scraped vanilla bean pod i n the pot. Heat over medium-high heat until simmering, whisking constantly. After a simmer is reached, stir and simmer for 1 minute. Then turn off the heat and pour the mixture through the strainer. Discard the vanilla bean pod.
Place in a heat-safe bowl and let sit for 30 minutes. Place a piece of plastic wrap touching the filling and refrigerate until fully chilled. The mixture will thicken and should be the consistency of pudding.
To make the topping
Melt the chocolate with 1/4 cup heavy cream using a double boiler, stirring until smooth. Add more heavy cream to thin out and stir until smooth. Remove from heat. Place in a bowl to le tcool to room temperature. The mixture will thicken as it cools.
To make the doughnuts
Preheat your oven to 350 degrees F and grease your doughnut pan.
Combine the dry doughnut ingredients in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add the milk, yogurt, oil and vanilla. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a knife around the edges to help loosen them out . Then place on a cooling rack and allow to cool fully before topping.
Slice each doughnut in half with a small serrated knife. Spread the filling on the bottom half. Spread a coating of ganache on the top half and sandwich together. Serve immediately.

Double Chocolate Chip Cookie Ice Cream Sandwiches

Ingredients

1 cup unsalted butter
¾ cup granulated sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon espresso powder
⅔ cup Dutch process cocoa
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups dark chocolate chunks
2 14-ounce packages ice cream

Instructions

Preheat the oven to 350°F.
Line baking sheet with parchment paper or silicone baking sheet mat.
In bowl of electric mixer, cream butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, creaming well in between each egg addition. Add vanilla and blend.
In separate bowl, sift flour, espresso powder, cocoa, baking soda and kosher salt. Mix in half of flour mixture to sugar mixture and mix. Add remaining half and mix. Mix in chocolate chunks.
Drop cookies by rounded tablespoon onto baking sheets. Bake 12 minutes. Remove from oven and move to cooling rack to cool completely.
Once cookies have cooled completely, remove ice cream from freezer and let sit at room temperature for 3-5 minutes to soften slightly. Set ice cream container on its side. With sharp, serrated knife, cut through ice cream container into ½ to 3/4 inch rounds.
Working quickly, remove wrapper and place slice of ice cream on bottom side of cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or wrap individually in plastic wrap, place in a freezer bag and freeze for later.

Pumpkin Tiramisu

Ingredients

2 cups whipping cream

½ cup granulated sugar

8 ounces mascarpone cheese, at room temperature
1 15 ounce can pumpkin
1 teaspoon pumpkin pie spice
1 cup brewed coffee
½ cup pumpkin liqueur
2 7-ounce packages lady fingers
6 ginger snap cookie

Instructions

Lightly oil a 9-inch springform pan . Cut 4-5 strips of parchment paper into strip about 12’ X 2” and lay them criss cross along the bottom of the pan so that the sides hang out when the pan is clasped.
In the bowl of a stand mixer, beat the whipping cream and sugar together until light and stiff peaks form. Scoop into another bowl and set aside. Beat the mascarpone cheese in the same bowl of the stand mixer until softened and smooth. Add the pumpkin and pumpkin pie spice and mix well. Gently fold in ⅔ of the whip cream mixture until totally incorporated.
Mix the coffee and pumpkin liqueur in a medium size bowl.
To assemble, cut the lady finger cookies in half. Quickly dip each side of the cookie in the coffee and liqueur mixture. Stand the cut ladyfingers upright to line the sides of the pan. Continue dipping and arrange the lady fingers on the bottom of the pan, cutting the cookies to fit.
Spoon half of the pumpkin filling over the ladyfingers then add another layer of dipped ladyfingers on top of the pumpkin mixture. Dollop the rest of the mixture on top and smooth evenly with the back of a spoon.
Top with the reserved whipped cream mixture, spreading evenly. Sprinkle with crumbled ginger snaps. Cover carefully and chill for 8 to 24 hours.
To un-mold, unlock clasp and carefully jiggle the mold. Use a knife if needed to separate from the pan. Using the parchment paper strips, move the tiramisu from the bottom of the spring-form pan onto a serving platter. Carefully slide the parchment strips from the bottom, cut into pie shaped wedges and serve.