No-Bake Energy Bites

Recipe from Gimme Some Oven

New favorite snack! Oatmeal, coconut, peanut butter, wheat germ, honey and vanilla––great for breakfast, too. We like substituting sunflower seeds (or any favorite nut) for the chocolate chips. 

Recipe from Epicurious

Another summer favorite. We've made this over and over and typically serve it with vanilla ice cream.  Substitute grated fresh ginger for ground––it makes a huge difference. 

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Recipe from Epicurious

Best. Tart. Ever. 

Blueberry Crisp

Recipe from Martha Stewart

Great summer dessert. We used both oats and nuts (walnuts). Delicious with vanilla ice cream––even better, serve leftovers for breakfast with Greek yogurt. 

Lemon Treats

Recipe via Whole Foods Market

Lemon, walnuts, sesame seeds, coconut and dates, blended in the food processor, rolled and chilled. Super easy, super delicious. Thanks Pam for bringing these in the office today.

Apricot-Coconut Macaroons

Adapted from Wolfgang Puck's Adventures in the Kitchen

1-1/2 cups packed dried apricots, each cut into 4 pieces

1/2 cup water

3/4 cups + 1 tablespoon sugar

4-1/2 cups unsweetened shredded coconut

3 egg whites

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or a Silpat).

In a saucepan, combine apricots, water and 1 tablespoon sugar. On medium heat, poach apricots until about 1 tablespoon of water remains. Cool slightly and transfer to food processor fitted with steel blade.

Add the remaining 3/4 cup sugar, egg whites and 1/2 cup coconut and process until the apricots are pureed. Transfer to a bowl and add remaining 4 cups of coconut. Mix until combined. The mixture should hold together when pinched. 

Using your hands, form and pinch together macaroons, each about 2 ounces. Arrange on the baking sheet and bake until the tops are well browned, 15-20 minutes. 

They are amazing!

Lemon and Toasted-Coconut Meringue Pie

Recipe from Bon Appetite

Great twist on a lemon meringue pie. Notes: In the filling, I used a little less sugar to make it more tart and only one stick of butter. (Couldn't bring myself to add another half stick!). 

The Best Peanut Butter Cookies

Adapted from Second Helpings from Union Square Cafe

6 tablespoons butter, softened
1/2 c. corn oil
1/3 c. smooth peanut butter
1/2 c. dark brown sugar, packed
1 egg
2 tsp. vanilla
1 3/4 c. flour
1 c. powdered sugar
1/4 tsp. salt
1 tsp. baking soda
1 c. dry roasted unsalted peanuts, coarsely chopped


1. Preheat oven to 350 degrees. 
2. Mix oil, butter, peanut butter and brown sugar on medium speed for 2-3 minutes. Add egg and vanilla. Increase speed and beat for another 2-3 minutes. Set aside.
3. Sift together flour, powdered sugar, salt and baking soda. Add this dry mix and peanuts to the mixing bowl all at once. Incorporate on low speed for about 20 seconds. Finish blending by hand to make sure peanuts are evenly distributed.
4. Using a measuring tablespoon, dipped in water to prevent sticking, scoop out batter to form mounds on a prepared cookie sheet––that is either lightly buttered or lined with parchment or a silpat. With moistened fingers, flatten each mound to a 2 inch disk.
5. Bake cookies 15-20 minutes until deep golden brown. Let cool until crisp.

Panna Cotta with Strawberries and Balsamic Vinegar

Recipe from Bon Appetit

Panna Cotta has always been one of my favorite desserts, but I have never attempted it. When I saw this Mario Batali recipe made with cream and yogurt, and finished with a mixture of strawberries, balsamic vinegar and black pepper, I thought this would be the perfect recipe to try. It is simply superb.

Salted Peanut Butter Chocolate Chunk Cookies

Recipe from Pictures & Pancakes

Okay, I have to get off of this sweet kick, but this one looked too irresistible!

Tiny Poppy Seed 'Tachen

Recipe from Smitten Kitchen

Polish Poppy Seed Bread has always been a family favorite. This is a cookie version of that bread and is simply delicious. Couple of changes to the filling: Instead of raisins, we added ground (in the food processor) pecans and omitted the orange zest. We served the cookies with home-made rum raisin ice cream (thanks to Patti!). 

Ground Peanut Brittle

Recipe from Eat, Make, Read

Okay, this just looks amazing!

Salted Brown Butter Crispy Treats

Recipe from Smitten Kitchen

How delicious does this look? A great spin on a classic recipe (or as a friend of ours said, "food porn").

Whole Lemon Tart

Recipe from Smitten Kitchen

This recipe is adapted from a French pastry shop and is entirely made in the food processor using simple ingredients. The filling, which takes only minutes to make, is literally a whole lemon –– skin and all ( no seeds)!  Note: Next time I would reduce the sugar in the filling by a quarter cup.

Sweet & Salty Cake

Recipe from Picky Cook

Easy Petite Palmiers made with frozen puff pastry

Recipe from the Kitchn