Chocolate Applesauce-Spice Cupcakes with Brown Sugar Cream Cheese Frosting

These little devils won the vote at Dessert Club this month, and I know why. It's the cupcake. And the frosting. The cupcake is deeply chocolate, gently spiced, and very velvety. The frosting is also amazing. I would never have known it was brown sugar if I didn't think it resembled my favorite strawberry dip, which is sour cream and brown sugar stirred together. But it had others baffled, and surprised; one of those tastes that you know is good and you think you know, but you can't put your finger on it. Totally awesome, and worthy of the prize.

Chocolate Applesauce-Spice Cupcakes

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/8 tsp ground cloves

1/2 cup unsweetened cocoa powder

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 1/2 cups unsweetened applesauce

1 cup pecans, toasted and chopped

1. Preheat oven to 350. Line standard muffin tins with paper liners.

2. Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and cocoa powder.

3. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.

4. Divide batter evenly among lined cups, filling each 3/4 full.

5. Bake, rotating them halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

6. To finish, use a small offset spatula to spread cupcakes with frosting or for a fancier look pipe on frosting with a pastry bag filled with a big tip.

Brown Sugar Cream Cheese Frosting

1/2 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 cup packed light brown sugar

With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Bring to room temperature and beat on low speed until smooth, before using.

Recipe adapted from Martha Stewart's Cupcakes and brought to Dessert Club by Connie Chow Dowler

Dessert Club - "Harvest"

This month, Dessert Club's theme was "Harvest", which kept things seasonal but also allowed for a variety of yumminess. Unfortunately there were a number of last minute dropouts due to illness and conflicts, but nine of us managed to gather, goodies in hand, for a marvelous night of autumnal sweetness.

Gingerbread Pumpkin Trifle

Jack Daniels Pecan Pie (It has chocolate in it, oh yeah!)

Braided Raspberry-Apple Almond Cream Pastry
(It took all day...and it shows. Gorgeous!)

Caramel Apple Upside-down Corn Cake

Harvest Sweet Bruschetta (oh, that marscipone cheese!)

Chocolate Applesauce Spiced Cupcakes with Brown Sugar Frosting
(the winner of the evening...I could not stop licking the frosting!)

Pumpkin Cake Roll

Cran-Apple Pecan Ribbons with Caramel Goodness
(inspired by the VGP's very own Raspberry Ribbons!)

Apple and Sour Cream Coffee Cake
(which I made - it was good but not the BEST EVER)

We chose our next meeting date, and theme. It's a busy season so we will not meet again until December, but it definitely, DEFINITELY promises to be another night full of sugar and cheer, just like tonight was.

Apple Cake with Buttery Caramel Sauce

I was tempted to write part of the title in all caps: BUTTERY CARAMEL SAUCE, because it is: AMAZING, but then that would make it seem like the Apple Cake wasn't, so I left it.

I told you I've struggled to find a decent apple cake, right? It seems like an important piece to have in the repertoire. Well this one fits the bill (though I still want to find a good Bundt one.) I was afraid, when I put it in the oven, that it wouldn't turn out. There seemed to be an awful lot of apples in not-so-much batter, but I'm glad I trusted the recipe. The cake baked up light and spicy around those apples and made for a perfect - not too dry, not too moist - treat.And that sauce! Who knew butter and cream and sugar could make something so delectable? Ok, we probably could have guessed they could, but why have I never made this before? I admit to taking one, maybe two, spoonfuls straight into my mouth before drizzling it over my cake. Buttery. Caramel-y. Indeed.

Apple Cake

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg (I put in more, like 3/4)

1/2 tsp ground cinnamon (I put in more, like 3/4)

1/4 tsp baking soda

1/2 cup butter, softened

2 cups sugar

2 eggs

6 cups chopped, unpeeled cooking apples (I used my twirly peeler)

1 cup chopped walnuts (I used pecans)

1 recipe Buttery Caramel Sauce (for real!)

1. Preheat oven to 350. Grease a 9x13 baking pan; set pan aside. In medium bowl, stir together flour, baking powder, salt, nutmeg, cinnamon and baking soda; set aside.

2. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 more minutes. Add eggs, one at a time, beating after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and nuts. Batter will be thick and that's OK! Spread batter into prepared pan.

3. Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan for 45 minutes. Serve with Buttery Caramel Sauce (yo!)

Buttery Caramel Sauce (What You've Been Waiting For)

1/3 cup butter

1/3 cup granulated sugar

1/3 cup brown sugar

1/3 cup whipping cream

1/2 tsp vanilla

In a small saucepan melt butter over medium heat. Stir in granulated sugar, brown sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla. Serve warm.

*I don't know where this recipe came from. I saved it out of some junkmail cookbook offer because the picture looked good. Makes me wonder about the cookbook. It is possibly from the Better Homes & Gardens family, but that doesn't narrow it down much.

Lemon Bars

I love lemon bars and have tried several recipes looking for one that is easy, very lemony, and doesn't skimp on the filling. This is by far the best one I've tried. I admit, I had whisked these off to a preschool luncheon before taking a picture, but there were lots to choose from on Google and I tried to pick one that best represented the cookie-to-filling ratio of the bars I made. Nice and thick. And well set-up.

One woman at the luncheon told me, not knowing I had made them, that she was going to confiscate the plate of lemon bars and sneak them off to her car. Random endorsement, but an honest one! And deserving; these were really good.

Lemon Bars
2 cups all-purpose flour
1/2 cup powdered sugar
2 T cornstarch
1/4 tsp salt
3/4 cup butter
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1 tsp finely shredded lemon peel
3/4 cup lemon juice
1/4 cup half-and-half, light cream or milk
3 T all-purpose flour
Powdered sugar

1. Preheat oven to 350. Line a 9x13 baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.

2. For crust: In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly into prepared baking pan. Bake, uncovered, for 18 to 20 minutes or until edges are golden brown.

3. Meanwhile for filling: In a medium bowl stir together eggs, granulated sugar, lemon peel, lemon juice, half-and-half, and the 3 T flour. Pour filling over hot crust. Bake, uncovered, for 15 to 20 minutes more or until center is set. Cool in pan on a wire rack.

4. Using edges of foil, lift uncut bars out of pan. Cut into bars. Before serving, sprinkle bars with powdered sugar. Makes 36 bars

Recipe from 9 x 13: The Perfect Fit Dish

Peanut Butter Banana Bread

There is a special place in my heart just for peanut butter. I have loved it my entire life and just keep finding wonderful ways to eat it. I have just recently introduced my daughters to the wonders of peanut-butter-and-apples as an after school snack. Classic.

So when I saw Peanut Butter Banana Bread on the cover of Cooking Light this month, there was no question I was going to make it. Immediately. And it's just what you think it would be. Really good banana bread. Made even better with peanut butter and chopped peanuts. I mean, really. I'm embarrassed I didn't think of it long ago. But no matter. It's here now and sure to become a new classic.
Peanut Butter Banana Bread
Bread:
1 1/2 cups mashed ripe banana (about 4)
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.Recipe from Cooking Light, October 2010

Apple Dumplings with Cider Sauce

A dumpling is a cooked ball of dough. It can be steamed, boiled, baked, fried, sweet, savory, filled or not. But an apple dumpling is a little handful of heaven. When it's done right.

I have been dying to try this recipe since last year. When there is fruit, syrup, filling and dough involved, my mouth waters but my confidence trembles. So much can go wrong! But. If someone is going to get it right, it is probably the Test Kitchen so I forged ahead.

Hello. Yummo. Here is why the Test Kitchen got it right:

• Dough - they tried several types and settled on a sweet biscuit dough which was easier to work with and did a good job absorbing the liquid without becoming soggy. I can attest, the dough was perfect.
• Apple - again, tried several types AND amounts. Whole apples didn't cook all the way through. Some varieties turned to mush. Halved golden delicious was perfect.
• Sauce - instead of baking the dumplings in syrup, which just makes them soggy, they make a delicious apple cider sauce separately and pour it on for serving. I did say yummo, right?

Apple Dumplings

Dough
2 1/2	cups all-purpose flour
3	tablespoons sugar
2	teaspoons baking powder
3/4	teaspoon salt
10	tablespoons (1 1/4 sticks) unsalted butter , cut into 1/2-inch pieces and chilled
5	tablespoons vegetable shortening , cut into 1/2-inch pieces and chilled
3/4	cups cold buttermilk
Apple
6	tablespoons sugar
1	teaspoon ground cinnamon
3	tablespoons unsalted butter , softened
3	tablespoons golden raisins , chopped
4	Golden Delicious apples*
2	egg whites , lightly beaten

1. MAKE DOUGH Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.

2. PREP APPLES Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Remove core using a melon baller and pack butter mixture into each apple half.

3. ASSEMBLE DUMPLINGS On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.

4. FINISH APPLES Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.

*Other sweet, moderately firm apples such as Gala or Braeburn can be substituted.

Cider Sauce
Makes about 1 1/2 cups

1	cup apple cider
1	cup water
1	cup sugar
1/2	teaspoon ground cinnamon
2	tablespoons unsalted butter
1	tablespoon lemon juice

Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.

Recipes from Cook's Country, October 2009

Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

You think the title's a mouthful, put one of these on your plate. They are delicious little four-bite wonders. My favorite over-the-top part is that the cakes get a brushing of orange juice when they're still warm from the oven. And THEN you frost them. Super yummy whipped orange frosting, too, by the way.

Orange Marmalade-Ricotta Cupcakes
1 (18.25-ounce) package plain white cake mix
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest

1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.

3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.

5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.

Marmalade Buttercream Frosting
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

1 tsp orange extract, optional

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

Recipes from Anne Byrn, MyRecipes, APRIL 2006

Peanut Butter and Chocolate Crispy Squares

This recipe is one of my TOP 5 FAVORITE TREATS OF ALL TIME. I can eat THE WHOLE PAN. I think they are PERFECT. I can make fancy twisty yeasty bread, all-afternoon back-breaking cakes, painstaking pastries, but when I want something sweet, these ALWAYS fit the bill. Anyone can make these for me ANYTIME. But if you don't, I WILL.
Peanut Butter and Chocolate Crispy Bars
3 T unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter, preferably natural

1/2 tsp coarse salt

6 cups puffed rice cereal

nonstick cooking spray or butter, for pressing

1 pkg (12 oz.) semisweet chocolate chips, melted

1/4 cup chopped, roasted salted peanuts

1. Butter an 8-inch square baking dish*. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine.

2. With a wooden spoon greased with cooking spray or butter, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts. Makes about 16 squares. Store in airtight container up to 3 days.

* Double the recipe to make in a 9 x 13 pan. But careful, I might come over and eat THE WHOLE PAN.

Recipe from Everyday Food, July/Aug 2010

Cranberry Walnut Bread

This is so close to my favorite Cinnamon Raisin bread that I hesitated to even post it. But it is a little different. I mean, it has cranberries and walnuts instead of raisins for one. Plus I got it from a different source, so that makes it a different recipe. I am always, always collecting good recipes for my bread machine so even though it is close, I'm calling it a different recipe.

It fills the house with cinnamon goodness while it cooks and is great with dinner, breakfast, toasted, French toast, snack, etc. The day I made it, I started it a little too late to have it with dinner but we could smell it while we ate, so when it did come out the kids asked for a piece for dessert. It was all soft and stretchy and warm - who could blame them? It was one of the best desserts we'd had in awhile (and in my house, that is saying something.)

Cranberry Walnut Bread
1 cup warm water
1/4 cup packed brown sugar
4 1/2 tsp butter, softened
1 1/4 tsp salt
1/2 tsp ground cinnamon
3 cups bread flour
2 1/4 tsp active dry yeast
1/2 cup chopped walnuts
1/2 cup dried cranberries

1. In bread machine pan, place the first seven ingredients (water through yeast) in order suggested by manufacturer. Select basic bread setting; choose crust color and size setting (1.5 lb loaf.) Bake.

2. Just before final kneading (most machines beep), add the walnuts and cranberries.

*Sorry no picture. It was just one of those days. Use your imagination.

Recipe from Quick Cooking, Sept/Oct 2004

Vanilla-Pear-Walnut Muffins

Yeah, so I'm into fall now. Get your peeler and join me.

Thursday is muffin/bagel/bread breakfast day at my house. Sometimes I buy mini cinnamon raisin bagels and we eat them with strawberry cream cheese. Sometimes I make banana or pumpkin bread. And sometimes, if the stars align on Wednesday, I can really make something special, something like these muffins.

I give you an EXACT quote from Ginger: "Mmm-mmm! These muffins are the BEST I've EVER tasted." As we all know, 3-year-olds NEVER exaggerate. And I think that's all I need to say about these.

Vanilla-Pear-Walnut Muffins

Topping:
3 T sugar
2 T chopped walnuts, ground
1/4 tsp ground cinnamon

Muffins:

2 cups all-purpose flour
1/2 cup sugar
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup canola oil or walnut oil
3/4 cup buttermilk
2 tsp vanilla extract
4 or 5 firm, ripe pears, 2 lbs total weight, peeled, cored and coarsely chopped
1 cup walnuts, coarsely chopped

1. Preheat oven to 350. Grease muffin cups with butter or nonstick cooking spray. To make the topping, stir together the sugar, walnuts and cinnamon in a small bowl. Set aside.

2. To make the muffins, in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.

3. In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended. Add the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

4. Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle the muffins evenly with the topping.

5. Bake until golden, dry, and springy to the touch, 20 to 25 minutes. A toothpick inserted in to the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature with butter (or nutmeg butter.) Recipe says it makes 14 muffins but it made 19 for me. Go figure.

Recipe from Williams-Sonoma Muffins

Apple Pie Bars

Best things about fall:

Jacket weather, crunchy leaves, football games and APPLES.

Worst thing about fall:
Too few weekends.

Best thing about fall on this blog:
These bars!

Mhm. My friend made these last fall and I was amazed at how perfect they tasted. Haven't we all had mediocre oatmeal-topped apple-something in our lives, you know, like with canned apple pie filling and a crust made with cake mix? Bleh.

These are not that. These are thrilling to the taste buds in every way and better than almost any apple dessert I've had. I have made several attempts at apple cake in the last year and still have a long way to go down that road, sheesh, but when it comes to apple bars, I can stop. I've hit perfection.

One more thing. Do you have one of these twirly peelers? You gotta get one. Not only do they make peeling apples a breeze, but they do potatoes and pears, too (if they're not too soft.) So fast and easy, plus safe and super fun for kids. I did an apple day with Ginger's Peewee group last year, and was that a hit! And if things go as planned, you're going to need one of these this fall to keep up with the VGP.

Apple Pie Bars
Crust:
1 1/2 sticks butter, softened
1/4 plus 1/8 cup sugar
1 1/2 cups flour
1/4 t salt

Filling:
3 T butter
1/4 cup brown sugar
8 to 10 apples, cored, peeled, and thinly sliced (I used Granny Smith)
1/2 T cinnamon
1/8 t nutmeg
1/2 c water

Topping:
1 1/2 c oats
1 c flour
3/4 c brown sugar
1/2 t cinnamon
1/4 t baking soda
1/4 t salt
1 1/2 sticks butter, cut into cubes and chilled

1. Preheat oven to 350. Line a 9x13 pan with parchment paper so, after cooling, you can lift bars out before you cut them.

2. Make the crust: Beat butter and sugar at medium speed until light and fluffy, about two minutes. With the mixer on low speed, add flour and salt, and beat until a soft dough forms. Press dough into bottom of pan and bake in center of oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

3. Make the filling: Melt butter and sugar together in large skillet. Add apples and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg and cook until apples are caramelized and the liquid is evaporated, about 10 more minutes. Scrape bits from bottom of pan and add water as needed to prevent scorching.

4. Make the topping: Mix first six ingredients (everything except the butter.) Cut in butter with pastry cutter or mix with paddle in stand mixer until mixture is in clumps.

5. Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven at 350 for 30-40 minutes, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack, remove from pan using parchment, before cutting into squares (about 2 1/2 inch squares). You should end up with about 18 bars.

Recipe adapted from FoodandWine.com

Double Citrus Tart

Here is the first Dessert Club winner! I didn't take nice photos of all the desserts before they were dug into, but it's the last one on the left here:

A creamy lemony-orangey, bright-and-happy filling in an out-of-this-world gingersnap crust. I am not surprised it won. Everything on the counter was fabulous, but among all the sweetness, this sweet-tart tart was in a class all its own.

Double Citrus Tart
1 1/2 cup crushed gingersnap cookies
5 T butter, melted
2 T brown sugar
1/4 tsp ground cinnamon
1 (14 oz.) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 T sugar
Garnish: fresh mint leaves, lemon/orange slices

1. Preheat oven to 325. Stir together first four ingredients. Press mixture evenly into a 9-inch round tart pan; set aside.

2. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice and egg yolks until blended.

3. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

4. Bake for 20 to 25 minutes or just until filling is set. Remove to a wire rack and let cool completely. Cover and chill at least 4 hours. Remove sides of pan from bottom and place on a serving dish.

5. Beat whipping cream and sugar at medium speed until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Recipe from Shanna S.