Mango Blondies

by Amber Gardner

1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 sliced mangos


for the glaze:
1 cup powdered sugar
2 tablespoons cream or pureed mango
1 teaspoon pure almond extract

1. Preheat oven to 350 degrees. Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread the entire mixture into the prepared pan. Distribute the mangos evenly in rows onto the batter. Sprinkle each mango slice with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.

3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream or mango puree, and almond extract, and drizzle over the bars.

Key Lime Mousse Pie

Ingredients

Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted

Filling:
6 tablespoons fresh key lime juice
1 1/4 ounces (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garni

Directions

Crust:

Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.

Filling:

In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.

Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.

Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.

Remove from freezer and let thaw for about an hour, run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.

Chocolate Zucchini Cake with homemade frosting

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Frosting

1/2 c. shortening
1/2 c. butter
1 tsp vanilla
4 c. powdered sugar
1/4 to 1/2 c. milk to consistency to spread
3/4 c. plus 2 TBLS baking cocoa