Hand dipped Buttercream Candy

2 lbs powdered sugar
1 can sweetened condensed milk
2 T vanilla extract
1 bag semi sweet chocolate chips
1 t coconut oil
Assorted flavorings, see below

In a large bowl, combine half powdered sugar with half milk and vanilla. Stir until well combined and very smooth. Add the following flavorings, as desired:

     1 bag sweetened flake coconut, or
     1/4 c cocoa powder plus 1 stick softened butter, or
     1/4 c cocoa powder plus 1 stick softened butter plus 1/2 c chopped walnuts
   
Shape into small rounds, approximately one or two bite sized, and refrigerate until firm.

While candies are firming, melt 1 bag semi sweet chocolate chips with 1 t coconut oil. Dip chilled candies individually into chocolate coating. Replace in refrigerator to set.

Place candies in individual paper liners and store in the refrigerator.

Note: Shaping flavored candies into different shapes prevents guesswork when selecting a candy to try (i.e. triangle = chocolate walnut, round = chocolate creme, square = coconut creme, etc.)

Oatmeal Chocolate No-Bake Cookies ~ adapted from 12 Tomatoes

2/3 c natural peanut butter

1/2 c coconut oil

1/4 to 1/2 c honey, adjust to taste

3 c quick cook oatmeal

1/3 c cocoa powder

2 T vanilla extract

1/4 t coarse salt

Line 2 baking sheets with parchment or silicone baking mats. Set aside. 

Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed. 

Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies. 

Fresh Nectarine Gingersnap Tart ~ adapted from smitten kitchen

6 oz thin ginger cookies, recommended: Nyakor Pepparkakor

3 T butter, melted

8 oz cream cheese, softened

8 oz mascarpone cheese

1/4 c plain Greek yogurt

1 T honey

1 t vanilla

2 nectarines 

1 T no sugar added peach jelly, recommended: Polaner all fruit

2 T finely chopped crystalline ginger

Preheat oven to 350. 

Crust:

Place gingersnaps in food processor and pulse to fine crumbs. Add melted butter and pulse to combine. Press firmly in bottom of 8" tart pan with removable sides. Bake 8 minutes, cool completely. 

Filling:

Cream together cream cheese, mascarpone, yogurt, honey, and vanilla. Spread evenly over cooled crust almost to edge. Place in refrigerator. 

Topping:

Thinly slice nectarines and place on filling, overlapping to cover. Melt peach jelly in microwave and brush over nectarines. Sprinkle with chopped ginger. 

Cover and refrigerate a minimum of 1 hour or overnight. Remove sides of tart pan, slice into 8 pieces, and serve.

Cold Brew Coffee

1 c coarse ground coffee

20 oz filtered water

Place coffee in large container with lid. Pour water over coffee, stir well and cover. Steep at room temperature overnight or 10 hours. 

Strain through coffee filter and store in refrigerator. Yield 16 oz coffee concentrate.

To serve, mix half water with half coffee. Add milk to taste.

Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half

1 pint fresh blueberries

2 T cornstarch 

1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 

Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.