Peach Gelee Candy

 This candied peach recipe is an old-fashioned, handcrafted candy that takes a little time and finesse to pull off. The treat is simple and sweet but looks and tastes like something you're only supposed to enjoy a few times a year.

Ingredients

• 1 pound ripe peaches — peeled, pitted, and sliced

• 1 tablespoon lime juice

• 2 cups white sugar, divided

• 3 tablespoons liquid pectin

• ½ cup white sugar, for sprinkling

Directions

1. Line an 8x8-inch baking dish with plastic wrap.

2. Combine peaches and lime juice in a blender. Purée until very smooth.

3. Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, continuously stirring, until thickened, about 15 minutes.

4. Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C). Cook, stirring continuously, for another 10 minutes. Remove from heat.

5. Pour peach purée into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.

6. Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

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Cowboy Colada

 This might look like your average tropical cocktail, but the hints of smoke and spice take it to the wild side. Our Test Kitchen called this blended drink well-balanced and perfect for summer cocktails, especially on those super hot days. Pair it with this cowboy caviar recipe, and your pool day is complete.

“This is such a fun spin on a colada-style cocktail,” said recipe cross-tester Amanda Stanfield. “The mezcal adds a nice bit of smokey savoriness that really helps cut through the sweetness of the Coco Lopez and pineapple!”

Ingredients

• fresh pineapple wedges

• chili-lime seasoning (such as Tajín)

• 2 1/2 cups frozen pineapple chunks

• 1/2 cup ice cubes

• 6 tablespoons pure pineapple juice

• 4 tablespoons mezcal (preferably Monte Alban)

• 1/2 cup canned cream of coconut (such as Coco Lopez)

• 1/4 teaspoon seeded and finely chopped fresh habanero chile

• maraschino cherry for garnish

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Skillet Chicken Bulgogi

 

Ingredients

• ¼ cup chopped onion

• 5 tablespoons soy sauce

• 2 ½ tablespoons brown sugar

• 2 tablespoons minced garlic

• 2 tablespoons sesame oil

• 1 tablespoon sesame seeds

• ½ teaspoon cayenne

• salt and ground black pepper to taste

• 1 pound skinless, boneless chicken breasts, cut into thin strips

Directions

1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.

2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes

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Triple Coffee Sweet Rolls

 

Ingredients

Dough:

• 1/4 cup instant espresso powder

• 2 cups very hot milk, at 190 degrees F (88 degrees C)

• 2 1/4 teaspoons active dry yeast

• 1 large egg, beaten

• 2 tablespoons white sugar

• 3/4 teaspoon fine salt

• 6 tablespoons unsalted butter, melted

• 4 cups all-purpose flour, or more as needed

Filling:

• 1/2 cup unsalted butter

• 3/4 cup brown sugar

• 1 tablespoon instant espresso powder

• 1 tablespoon unsweetened cocoa

Icing:

• 1 1/4 cups confectioner's sugar

• 3 tablespoons espresso or strong coffee, or more as needed

Directions

1. Combine 1/4 cup instant espresso and hot milk in the bowl of a stand mixer, and let cool until just warm to the touch, about 95 degrees F (35 degrees C).

2. Add yeast, egg, white sugar, salt, and 6 tablespoons melted butter. Add most of the flour, attach the dough hook, and knead on low speed until everything comes together and begins to pull away from the sides of the bowl. Turn mixer speed up a notch, and continue to knead until a smooth, soft, elastic dough forms, adding in remaining flour as needed, 3 to 4 minutes.

3. Remove dough from the mixer, form into a ball, and place back in the bowl. Cover and let it rise in a warm place until doubled in size, 1 to 2 hours.

4. Meanwhile, make filling. Melt 1/2 cup butter in a small pan over medium heat. Stir in brown sugar, cocoa, and 1 tablespoon instant espresso powder. Once combined, remove from heat and let cool. As soon as butter starts to cool and solidify, stir to form a thick, spreadable paste. Reserve until needed.

5. Once dough has risen, use your hands to press out the air, and reshape into a ball. For best results, transfer dough to a plastic bag and place in the refrigerator overnight. Dough can be used right away if need be.

6. Very lightly flour a work surface. Turn dough out onto the work surface, press into a rectangle, and very lightly dust the top with flour. Roll out into a 12x18-inch rectangle.

7. Spread filling evenly to the edges, leaving a few inches along one of the long sides free of filling. Lightly brush exposed dough with water; this will help to seal the seam.

8. Beginning with the long side that has filling, roll dough and filling toward the long side with exposed dough to form a uniform log, finishing with the seam on the bottom.

9. Generously butter a 9x12- or 13-inch baking dish or pan, and, if desired, line the bottom with buttered parchment. Score the log of dough into 12 equal portions, and then cut each portion with a piece of string as shown.

10. Place cut rolls into the prepared pan. Cover rolls and leave to rise in a warm spot until doubled in size, 1 to 2 hours.

11. Preheat the oven to 375 degrees F (190 degrees C).

12. Bake in the preheated oven until puffed, golden brown at the edges, and an instant-read thermometer inserted into the center, reads 200 degrees F (95 degrees C), about 30 minutes.

13. Let cool for 15 minutes before icing.

14. Whisk together confectioner’s sugar with 3 to 4 tablespoons of espresso or strong coffee, or enough to form an icing that can be drizzled over with a spoon.

15. Drizzle icing over rolls and let cool before serving, or enjoy slightly warm.

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Mashed Potato au Gratin

Ingredients Mashed Potato Base: 6 large russet potatoes, peeled and quartered 3 tablespoons kosher salt 1/2 cup cold unsalted butter, cut in pieces salt to taste 1 pinch cayenne 3/4 cup milk 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: 4 large russet potatoes, peeled and halved 2 teaspoons kosher salt freshly ground black pepper to taste 2 tablespoons melted butter 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded 1/2 cup grated Parmigiano-Reggiano cheese Directions Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. For the au gratin potato layer, slice each half potato into 1/8-inch slices. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.

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Layered Candy Cane Dessert

 

Ingredients

• 1 (13.29 ounce) package Oreo Chocolate Sandwich Cookies

• 1/2 cup unsalted butter, melted

• 2 cups heavy whipping cream

• 1 1/2 cups confectioner's sugar

• 1/4 cup marshmallow fluff

• 1 (8 ounce) package cream cheese, softened

• 8 full-size candy canes (about 4 ounces), crushed, divided

• 2 (3.4 ounce) boxes cheesecake flavored instant pudding mix

• 2 1/2 cups cold whole milk

Directions

1. Add Oreos to the bowl of a food processor, and pulse until finely crushed. Stir crushed Oreos and melted butter together in a bowl until fully incorporated. Firmly press Oreo mixture into the bottom of a 9x13-inch pan and place in the refrigerator.

2. Add heavy whipping cream and 1/2 cup confectioner’s sugar to a large bowl. Whip on high speed until soft peaks form. Place marshmallow fluff in a microwave-safe bowl, and microwave until just melted, about 10 seconds. Beat marshmallow fluff into whipped cream until stiff peaks form. Set aside.

3. Add cream cheese and remaining 1 cup powdered sugar to another large bowl; beat until fluffy. Fold in half of whipped topping and half of crushed candy canes until incorporated. Set aside.

4. Add cheesecake flavored instant pudding and cold milk to a large bowl and beat until set, about 2 minutes.

5. Remove Oreo crust from the refrigerator. Layer on cream cheese-candy cane mixture, then cheesecake pudding, and finally top with remaining whipped topping. Cover and refrigerate for at least 5 hours. Immediately before serving, sprinkle on remaining half of crushed candy canes (if done ahead, candy canes will bleed color and melt into the topping).

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PUMPKIN MUFFINS

 

INGREDIENTS

• 2 cups all-purpose flour ($0.28)
• 1 tsp baking powder ($0.05)
• 1/2 tsp baking soda ($0.01)
• 1/2 tsp salt ($0.02)
• 1 tsp pumpkin pie spice ($0.10)
• 2 large eggs ($0.18)
• 1/2 cup granulated sugar ($0.17)
• 1/2 cup brown sugar ($0.26)
• 1 15oz. can pumpkin purée ($2.19)
• 1/2 cup cooking oil ($0.44)
• 1 tsp vanilla extract ($0.59)

Cream Cheese Filling (optional)

• 4 oz. cream cheese, room temperature ($1.10)
• 2 Tbsp granulated sugar ($0.04)

INSTRUCTIONS 

• Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
• Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
• In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
• Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
• Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
• Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.

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