Tres Leches Cake!

For the cake:
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
5 eggs
1 c. sugar
1 t. vanilla
1/3 c. milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 c. heavy cream
fresh berries

For the icing:
1 pt. heavy cream
 3 T. sugar

Combine flour, baking powder, and salt in a large bowl.  Separate eggs.  Beat egg yolks with 3/4 c. sugar on high until yolks are pale yellow.  Stir in milk and vanilla.  Pour egg mixture over the flour mixture and stir gently until combined.  Beat egg whites on high until soft peaks form.  Pour in remaining 1/4 c. sugar and beat until stiff.  Fold egg whites into the batter gently until combined.  Pour into a greased 9 x 13 inch cake pan and bake at 350 degrees for 35 minutes or until cake is set.  Turn cake onto a plate and let cool.  Combine condensed milk, evaporated milk, and cream in a small container.  When cake is cool, pierce the surface with a fork several times.  Drizzle all but 1 cup of the milk mixture over the cake, especially around the edges.  Allow the cake to absorb the milk for 30 minutes.  Whip 1 pt. heavy cream with 3 T. sugar until thick.  Spread whipped cream over the cake and top with fresh berries.

Raspberry Cheesecakes!

8 oz. cream cheese, room temperature
1/3 c. sugar
pinch of salt
1 t. vanilla
1 egg
12 ginger snaps or vanilla wafers
1/4 c. raspberry jam, warm
12 whole raspberries

In a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until smooth.  Grease a muffin tin and place a cookie in the bottom of each well or cupcake liner.  Spoon cream cheese mixture over the top of each cookie.  Spoon a few drops of warm jam onto each cheesecake and swirl with a knife.  Top each cheesecake with a fresh raspberry and bake at 325 degrees for 22 minutes.  Cool in the refrigerator for 4 hours before serving.

Mozzarella Eggplant with Meat Sauce!

1 large eggplant, sliced
1 T. olive oil
4 oz. mozzarella, sliced
2 c. "Tyler Zogby's Meat Sauce"
fresh basil

Bake eggplant on a greased sheetpan for 25 minutes at 400 degrees.  Drizzle oilve oil on top.  Flip halfway through so they cook evenly and do not stick to pan.  Top with mozzarella and bake for an additional 10 minutes.  Top each slice with meat sauce and basil.

Kale and Squash Farro!

1 c. farro
2 c. chicken broth
1 t. curry
1 t. cinnamon
1 t. cumin
1 t. nutmeg
1 1/2 c. squash, diced
1 T. olive oil
3 c. kale, stems removed and diced
3/4 c. pomegranate seeds

For the dressing:
1 lime, juiced
2 T. chicken broth
1 t. salt
1 t. pepper
1 T. olive oil
1 T. cider vinegar
1 clove garlic, minced

Boil farro with broth and spices in a small saucepan.  Simmer for 10 minutes and fluff with a fork.  Meanwhile, roast squash with olive oil and more spice in a 400 degree oven for 30 minutes.  Let farro and squash cool before tossing with pomegranate seeds and kale.  Whisk together dressing ingredients and toss with salad before serving.

Peaches and Cream Cake!

For the cake:
1/2 c.  butter, softened
3/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. salt

For the filling:
1 1/2 c. peaches, peeled and sliced
2 T. brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. vanilla

For the glaze:
3/4 c. powdered sugar
2 t. vanilla
1 T. milk

Cream together butter and sugar.  Add eggs one at a time and beat until creamy.  Add vanilla, flour, and spices, and beat until just combined.  In a separate bowl, mix together peaches, sugar, and spices for the filling.  Spread half of the cake batter into the bottom of a greased 9 inch baking dish.  Evenly distribute peach filling over the top.  Drop spoonfulls of remaining batter over the peaches.  Bake for 30 minutes of until cake is set.  While cake is cooling, stir together ingredients for the glaze.  Drizzle over the top of the cooled cake.

Samoa Bars!

Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 egg
1 t. vanilla extract
2 c. flour
1/4 t. salt

Topping:
3 c. shredded coconut
12 oz. caramels
1/2 t. salt
3 T. milk
10 oz. chocolate chips,

Cream together sugar and butter until fluffy.  Add egg and vanilla.  Gradually add flour and salt until the mixture resembles wet sand.  Press into a pan and bake at 350 degrees for 20-25 minutes.  Let cool.  Toast coconut at 300 degrees for 20 minutes or until golden.  Stir frequently and watch so it doesn't burn.  Microwave caramels with salt and milk for 3 minutes or until smooth.  Fold coconut into the caramel sauce and spread over the cookie base.  Microwave chocolate chips in 30 second intervals, stirring so they don't burn.  Cut the cookie caramel bars and dip each in melted chocolate and place on parchment paper to cool.  Drizzle remaining chocolate on top.  Let chocolate set and store in an airtight container.

White Bean Cakes with Avocado Cream!

1 clove garlic

1 jalapeno, seeded

1/4 c. cilantro

1/4 c. chives

2 cans canellini beans, rinsed

1 t. cumin

1 t. chili powder

1 t. pepper

1 c. oats

1 egg

1 c. cornmeal

1 T. canola oil

1 avocado, pitted

1/2 c. yogurt

1 lime, juiced

1 t. salt

1/4 c. toasted pumpkin seeds

Pulse together garlic, jalapeno, cilantro, and chives in a food processor.  Add beans, cumin, chili powder, pepper, oats, and egg and pulse until combined.  Form into eight patties and dredge in cornmeal.  Place on parchment paper and chill in the refrigerator for 15 minutes.  Cook patties in a large skillet sprayed with canola oil.  Meanwhile, combine avocado, yogurt, lime juice, and salt in the cleaned food processor and puree until smooth. Top each bean cake with the avocado cream and garnish with pumpkin seeds and cilantro.