Sweet Summer Desserts
Summertime is the best time for fresh fruits, veggies, homemade pies and just delicious desserts – right?! Well, we think so.

Our test kitchens whipped up some recipes we have to share with you- totally easy and a perfect ending to those wonderful summer dinners and bbq’s.

Donatella Arpaia’s Dark-Chocolate Skillet Brownie
Donatella Arpaia’s Dark-Chocolate Skillet Brownie
(get out your iron skillet!)
Chef and owner of Prova Pizzbar in New York City serves up a dazzling dessert to feed a crowd..

7 oz. dark chocolate, finely chopped
½ cup (4 oz.) unsalted butter
3 large eggs
¾ cup granulated sugar
1 tsp. ground espresso beans
2½ tsp. vanilla extract, divided
¼ cup all-purpose flour
¼ cup unsweetened cocoa
1 tsp. baking powder
1/8 tsp. table salt
1-cup whole milk
¾ cup heavy whipping cream
4 large egg yolks
¼ cup superfine sugar
(Optional) 1 Tbsp. (½ oz.) lemon liqueur (such as Limoncello)

1. Preheat oven to 350° with rack in lower third position. Microwave chocolate and butter in a microwavable bowl on high until melted, about 1 minute, stopping to stir every 15 seconds. Let cool 5 minutes. Stir together eggs, granulated sugar, ground espresso and 1 teaspoon vanilla in a large bowl. Stir chocolate mixture into egg mixture; let cool 5 minutes. Sift together flour, cocoa, baking powder and salt in a separate bowl; stir into chocolate-egg mixture until fully incorporated.

2. Spoon batter into an ungreased 9-inch cast-iron skillet. Bake until a wooden pick inserted in center comes out with moist crumbs, 20 to 23 minutes. Remove from oven; let cool.

3. Heat milk, cream and 1½ teaspoons vanilla in a small saucepan over medium low, stirring occasionally, until small bubbles begin to appear around edges of pan, about 10 minutes. Meanwhile, whisk together yolks and superfine sugar in a medium-size heatproof bowl.

4. Gradually pour hot-milk mixture into yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into saucepan. Cook over low, stirring often with a rubber spatula, until mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat. Optional note: At this point, stir in the liqueur if you want, as the recipe suggests to use a small amount of liqueur in this sauce. Since this is such a great kid friendly dessert, we opted not to use the liqueur. If you decide you’d like to use it… go right ahead- we’ve made it both ways and it’s totally delicious! Pour through a fine mesh strainer into a heatproof bowl; discard solids. Drizzle sauce over brownie.
Serves: 8   Total time: 45 minutes

*Recipe reprinted from https://people.com/food/donatella-arpaia-dark-chocolate-skillet-brownie/

Want to use some of those fresh berries from the farm stand?

Mini Blueberry Galettes
Mini Blueberry Galettes
The farm stand is bursting with these beautiful blueberries- so hurry up, grab yours and make a simple dessert that just screams scrumptious!

Galettes, or rustic free-form tarts, are as delicious as pie, but even easier to make. If your pleated crust doesn’t look perfect, no worries—it will still taste delicious. If you like, serve these charming individual galettes with a dollop of whipped cream or lightly sweetened crème fraiche instead of the vanilla ice cream.

2 batches basic pie dough
6 cups blueberries
2/3 cup granulated sugar
Grated zest and juice of 1 lemon
3 Tbs. all-purpose flour
1 egg, lightly beaten
Turbinado sugar for sprinkling
Vanilla ice cream for serving

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a floured surface, divide the pie dough into 4 equal portions. Roll each into a 6-inch (15-cm) round. Brush off the excess flour. Transfer the dough rounds to the prepared baking sheet.

In a large bowl, toss together the blueberries, granulated sugar, lemon zest and juice, and flour. Divide the filling between the dough rounds, mounding it slightly in the middle and leaving a 1-inch (2.5-cm) border uncovered. Fold the edges of the dough loosely over the blueberries. Brush the dough with the beaten egg and lightly sprinkle the galettes with turbinado sugar. Transfer the baking sheet to the freezer and chill the dough for 15 minutes.

Bake until the crusts are golden and the blueberries are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack and let the galettes cool completely. Serve with vanilla ice cream, or whipped cream. Serves 4.


*Recipe reprinted from: https://www.williams-sonoma.com/recipe/mini-blackberry-galettes.html