Bröd & kakor

Since the very first taste of maple syrup, New Englanders have pined for something sweet. The regionΓÇÖs native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, all converged during the past four centuries to create culinary inspiration that seeded our developing nation for generations.From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What first started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons. Indeed, itΓÇÖs not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. Whether itΓÇÖs the cold, snowy winters that beckon us into the warmth of the kitchen or the excitement each change of season brings, New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention. New England Desserts offers enticing recipes for fresh homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice creamΓÇönot just in the summertime, but all year round. Tuck into regional classics like Maine Whoopie Pies, Indian Pudding, Penuche, and Boston Cream Pie. But equally important is the opportunity to improvise and shake things up a bit with modern interpretations of traditional desserts, like Mixed Berry Tiramisu, Maple Walnut Cake with Whipped Mascarpone, and Baked Acadia (a low-key riff on Baked Alaska in which a scoop of homemade ice cream is encased in a prebaked crispy meringue shell).The recipes are organized by season to allow the cook to coordinate his or her baking projects with the time of year when local produce is at its peak. ThereΓÇÖs also a bonus chapter for homemade ice cream, which remains an all-season favorite in New England (and beyond). Pair these scoops with fresh toppings and the bake shop desserts from the previous chapters to create exquisitely delicious and creative sundaes. Ample photographs of the regionΓÇÖs natural beauty, local ingredients, and casual, rustic recipes are key to appealing to the senses of an audience hungering for a collection of New EnglandΓÇÖs best dessert recipes all in one place.

This is a healthier cheesecake recipe book that utelizes an electric pressure cooker instead of an oven. This allows the cheesecake to cook perfectly and avoids the pesky water bath that comes with traditional cheesecakes. These cheesecakes are lighter than the traditional cheesecake because they are all made with half cottage cheese and half cream cheese which keeps the cheesecake flavor and texture but reduces fat and increases protein.All the cheesecakes are sweetened only with honey. You read that correctly, no refined white sugar in the cheesecakes!*Every cheesecake is also gluten-free! There are 10 yummy flavors to choose from- this book caters to many taste buds!Original cheesecake, with homemade jamCookie dough cheesecake with homemade cookie doughPeanut butter cheesecakeCinnamon cheesecake with pumpkin spice swirlCarrot cake cheesecakeTurtle cheesecake with homemade nut caramel Chocolate dream cheesecakeLemon poppy seed cheesecakeChocolate peppermint cheesecakeGingerbread cheesecake*Some cheesecakes have optional topping/icing recipes to go along with them that include powdered sugar