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My mom’s family originally came from Massachusetts, and by the name of these incredibly good cookies, I am assuming that is their origin. Beacon Hill is a historic neighborhood of Boston, Massachusetts that along with neighboring Back Bay is home to about 26,000 people. It is a neighborhood of Federal-style rowhouses and is known for its narrow, gas-lit streets and brick sidewalks. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston. Whatever the namesake, these are a delicate meringue like cookie with a great chewy base. I double this recipe, too – just because!

• 1 cup chocolate chips
• 2 egg whites
• 1/2 cup sugar
• dash of salt
• 1/2 tsp vanilla
• 1/2 tsp cidar vinegar
• 3/4 walnuts, chopped fine

Preheat the oven to 350˚ F. Melt chocolate in a double boiler, or a metal bowl over boiling water. Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form (turn beaters off and pull straight up, if this forms a peak you are good). Beat in the vanilla and vinegar. Fold in the chocolate and walnuts.

On a greased cookie sheet drop by teaspoon full and bake for 10 minutes. Let cool completely.

Tags: chocolate
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I worked for a time at this wonderful classic French styled restaurant and catering company in La Jolla, California called Piret’s. It was located in a shopping center as a branch to the original in Mission Hills. I believe there was another up in Encinitas as well.

Anyways, I remember cooking and prepping, but the best was learning to make a beurre blanc. Dip some fresh french bread into this buttery sauce and I was in heaven. This though is a wonderful take on the classic chocolate mousse! I will try and find my old Piret’s cookbook and post the beurre blanc as well.

• 1/2 pound top quality semi sweet chocolate
• 10 egg yolks
• 1/2 cup sugar
• 1/4 cup Grand Marnier
• 2 cups heavy cream
• 1 1/2 tsp vanilla

Chop the chocolate and melt it in a metal bowl over hot water, stirring occasionally.

Beat the egg yolks and sugar until the mixture is fluffy and light. Wipe the underside of the bowl containing the chocolate so that no water drips into the mousse. Using an electric mixer on slow speed, beat the chocolate into the egg-sugar mixture a little at a time until just combined, working quickly so the chocolate does not harden. Beat the mixture on medium speed for 2 minutes. Reduce the speed to slow and blend in the Grand Marnier. Set the mixture aside.

Using a chilled bowl and beaters, whip the cream until it forms very stiff peaks, incorporating the vanilla as you beat.

Using a whisk, fold half of the whipped cream into the chocolate mixture, blending completely to lighten it. Using a chopping motion with a spatula, fold in the remaining whipped cream to create marbling.

Refrigerate the mousse at least overnight (don’t skip this step or the mousse won’t have the proper consistency) and spoon into dessert bowls to serve. The mousse will keep refrigerated for 2 to 3 days. This batch yields 8 servings.

Tags: chocolate, mousse
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This one brings back fond memories of times at my Grandmother’s house down in San Luis Obispo.

Back in the day when I was a kid on summer vacation we would head south and leave San Francisco. It was a sleepy town back then and I can remember “heading down to the creek” to venture and find frogs and when the McDonalds sign claimed to have served 3 then 4 then 6 then 12 “million” people. After a day at Avila or Pismo Beach we would pick up some salt water taffy and maybe a trip over  to CalPoly to see the pigs in their pens; it was big stuff for us city kids!

We would always come back to my Grandma’s house, a two story, completely modern house designed by my architect uncle and pick fresh lemons from her amazing back yard, squeeze them in a hand crank juicer and make lemonade. Then we would pick fresh apples and she would make apple crisp for dessert…. ah great memories!

• 1 cup flour
• 1 cup sugar
• 1 egg
• 1tsp baking powder
• 1 tsp vanilla
• 8 apples – Granny Smith (for tart) or Golden Delicious (for sweeter)
• 1/3 cup of butter
• 1 tsp cinnamon

Preheat oven to 400˚. Peel, core and slice the apples into bite size pieces. Place in a greased 13″ x 9″ baking pan.

In a mixing bowl beat the flour, sugar, egg, vanilla and baking soda until it becomes a crumbled mixture. Sprinkle this mixture over the apples. Melt the butter, drizzle over the top and sprinkle with cinnamon. Bake for 40 minutes.

Tags: apple
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These bring back great memories of my mom baking, and after, dusting these with the powdered sugar. The warm round baked cookie dough filled with watnuts and the sweet almost melted powdered sugar was a delight to get – right out of the oven.

• 1 cup butter
• 1 cup shortening
• 1/2 cup sugar
• 2 tbsp vanilla
• 4 cups of flour
• 2 cups of finely chopped walnuts
• 1/2 cup powdered sugar

Preheat oven to 350˚.

In a mixing bowl cream together the butter, shortening, sugar and vanilla. Add the flour and nuts and mix thoroughly.  Chill this mixture for about 1/2 an hour in the refrigerator.

Roll into 1″ small balls with your hands and place on a greased baking sheet. Bake for 20 minutes. While still warm to the touch roll these each in the powdered sugar, add more as needed and store in a air tight container or serve immediately. I prefer the latter!

Tags: Cookies, walnuts
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With an abundance of fresh fruit here in California were are blessed. I made this out of what was on hand I think the mixture is perfect. The strawberries and pear seem to melt and create a beautiful ruby sauce that adds to the baked apples. All this goodness in a crispy flaky crust. This is great the next day with a cup of coffee, too!

• 2 gala apples, cored and peeled
• 1 small basket of strawberries
• 1 pear
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1 tbsp fresh lemon juice
• 1 Pillsbury Pie Crust (to keep it simple, or make your own)

Preheat oven to 425˚.

Dice the fruit into small pieces, should be about 6 cups total. Place the fruit in a mixing bowl and add the flour, sugar, cinnamon and lemon juice. Mix well.

Place one thawed pie crust into the bottom of an ungreased pie plate or stone. Press the crust firmly around the base and sides. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Cut slits in several places on top crust.

Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning (if needed). Cool at least 1 hour before serving.

Tags: apple, pear, pie, strawberries
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This a super moist pound cake that gets an extra tangy punch from the dried apricots that are slowly cooked in orange juice until a thick syrup forms. Add the spices of cinnamon and vanilla, butter and pecans and you have a hearty cake. Enjoy this for breakfast with a cup of coffee or as a dessert. The icing is optional, but adds a delicate sweetness.

Cake:

• 1 cup dried apricots, chopped
• 1/3 cup fresh orange juice
• 1/4 tsp cinnamon
• 1 cup of butter, softened
• 2 cups sugar
• 4 eggs
• 1 16oz  canned apricot halves
• 1/2 cup sour cream
• 2 tsp vanilla
• 3 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional)

Glaze:

• 1 cup powdered sugar
• 1/4 cup apricot juice

In a small saucepan, add the chopped, dried apricots and orange juice and reduce until juice is a thick syrup over low heat. Let cool and set aside.

Preheat oven to 325˚

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, sour cream, vanilla, cinnamon and canned apricots that have been drained and pureed.

In a large mixing bowl, stir together the flour, nuts, salt and baking soda. Add the creamed mixture and incorporate completely. Next, stir in the dried apricot/orange mixture.

Pour the batter into a greased and floured loaf pan. Bake for 1 3/4 hours, or until toothpick inserted into center of apricot loaf comes out dry. Remove from oven and let cool. Stir the powdered sugar and apricot nectar together and drizzle over cooled pound cake.

Tags: apricots
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I made these one night because we had an excess of strawberries on hand and found some ricotta chesse in the fridge. Add the splash of balsamic vinegar to the mix and you heaven on a shortcake.

• 4 cups sliced, fresh strawberries
• 1/2 cup sugar
• 1 cup ricotta cheese
• 2 tbsp balsamic vinegar
• 2 1/3 cups Original Bisquick mix
• 1/2 cup milk
• 4 tbsp sugar
• red food coloring (optional)
• 3 tbsp melted butter

Preheat oven to 425˚

In a mixing bowl blend balsamic vinegar, sugar and ricotta cheese together. Add sliced strawberries and mix well; set aside.

In another mixing bowl stir the Bisquick mix, milk, 4 tbsp sugar, 3 drops red food coloring (optional) and the melted butter until a soft dough forms. Do not over work dough or it will be tough. Spread on floured counter and roll out dough lightly. Using a drinking glass or other cutter, cut out 8 circles. Place on ungreased cookie sheet and bake for 10-12 minutes until golden brown.

Let cool slightly and place one shortcake on a plate, top with strawberry ricotta mixture and top with another strawberry shortcake. Makes 4 servings.

Tags: balsamic vinegar, ricotta cheese, shortcake, strawberries
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This is such an amazingly delicious dessert. It is a classic recipe with four simple ingredients. Extremely easy to make, rich in texture and full of flavor. I have experimented with adding cinnamon or other flavorings in lieu of the vanilla to the liquid mixture prior to baking, but the vanilla is still the classic king.

• 10 egg yolks
• 1/2 cup sugar
• 2 1/2 cups whipping cream
• 1 tbsp pure vanilla extract
• 1/4 cup sugar for caramelizing tops after cooking

Preheat oven 300º. In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow. Add the whipping cream and vanilla, and beat on low until well blended. To get rid of any foam or bubbles I use a strainer and pour the mixture through it into 8 ramekins or custard cups. Place filled ramekins in a water bath using a large pan filled with hot water that will almost reach top of ramekins) and bake until set, about 55 minutes.

Remove pan from oven and leave in the water bath until cooled. Remove ramekins from water bath and place in refrigerator to chill for at least 2 hours. Prior to serving, sprinkle about 2 teaspoons of sugar over each custard. I use a small, hand-held torch to melt sugar until a burnt syrup is made. If you don’t have a torch, place under the broiler until sugar melts. Re-chill the ramekins to harden the sugar for 15 minutes before serving.

Tags: cream, custard
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