Perfect Pumpkin Pie

8-10 servings - Prep time: 60 min - Cook time: 90 min

Dough ingredients:
2 1/2 cups all purpose flour
1 Tbsp sugar
3/4 tsp salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes
about 6 Tbsp ice water

Filling ingredients:
1 fresh pumpkin or butternut squash or 1 can of pure pumpkin
3/4 cup golden brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg

1/4 tsp salt
1 pinch ground cloves
3 eggs
1 1/4 cup heavy whipping cream

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Dough

• Mix flour, sugar and slat in a food processor.
• Add butter, pulse until coarse meal forms.
• Gradually add enough ice water to form moist clumps
• Gather dough into ball, divide in half, form 2 balls and flatten them into disks. 
• Wrap in plastic, chill for 2 hours or over night. 

Pumpkin puree

• Preheat over and 350ºF/175ºC.
• Cut the cleaned squash into quarters and place them rind down in a baking dish.
• Bake for 45-60 minutes until flesh is very soft. 
• Scrape of the flesh and whiz through a food processor until smooth.

Crust

• Preheat oven to 375ºF/190ºC.
• Cool dough on floured surface to the size of your glass pie dish.
• Transfer dough to dish, fold edges under and crimp. 
• Line crust with foil or parchment paper, fill with dry rice.
• Bake fo 15 minutes. 
• Remove foil or parchment paper and rice. 
• Bake until edges are light gold, about 7 minutes. 
• Reduce over temperature to 350ºF/175ºC.
• Cool for 10 minutes.

Pie

• Puree pumpkin in processor. Add sugar, cinnamon, ginger, nutmeg, salt and cloves.
• Add eggs, one at a time, pulsing after each addition. 
• Gradually add cream, processing just until blended, process 5 seconds longer.
• Pour filling into crust.
• Bake until edges are puffed and center is set about an hour. 
• Cool completely. Cover and chill.  

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From www.bonappetit.com and www.thekitchn.com

Concord Grape Cornmeal Cake

10 servings - Prep time : 20 min - Cook time : 45 minutes

Ingredients:

2 Tbsp unsalted butter, melted, cooled

1/2 cup + 2Tbsp all-purpose flour
1/2 cup yellow cornmeal

1 tsp baking powder

1/2 tsp kosher salt
2 large eggs
1/2 cup sugar
1 tsp finely grated lemon zest
1/4 cup vegetable oil
6 Tbsp buttermilk
2 Tbsp honey
1/2 lb Concord or black grapes, stemmed, seeds removed, divided

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• Preheat oven to 350F. Buuter 8*8*2 baking dish.
• Melt butter.
• Whisk flour, cornmeal, baking powder and salt in a medium bowl, set aside.
• Whish eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and melted butter, whish to blend. Whish in flour mixture, them buttermilk. Stir in honey, being careful not to fully incorporate. 
• Pour batter into prepared dish. 
• Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake. 
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. 
• Remove from oven and scatter remaining grapes over cake. 
• Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. 
• Transfer ro a wire rack. Let cool slightly in pan. Serve warm, or at room temperature. 

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From Bon Appetit magazine

Rhubarb Tart

8 servings - Prep time : 30 min - Bake time : 35 min

Crust ingredients:
300g flour

2 Tbsp oil
2 Tbsp milk
2 Tbsp sugar
125g butter softened
1 egg yolk (keep white for filling)

Filling ingredients:

1 bunch of nice rhubarb, pealed and diced
2 Tbsp think creme fraiche
2 eggs and the remaining white
125g sugar
a splash of milk
1 tsp corn starch

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• Mix flour, sugar, butter. Add egg yolk, oil and milk. Knead well, add a little flour if necessary so the dough doesn't stick to your fingers.
  
• Put dough roll in the fridge for about an hour.
• Roll the dough in a metal dish.
  
• Place rhubarb dice on the dough.
  
• In a big bol, beat the eggs with the sugar. Add cornstarch, then add milk and creme fraiche while mixing. Spread mixture on rhubarb.
• Bake in oven at 225°C (450°F) for 30 to 40 minutes, until filling is no longer liquid.
  

Reduce sugar in filling to 100g if changing filling to sweeter fruit, such as peaches, plums...
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From 750g.com

Ultimate Chocolate Chip Cookies

48 servings - Prep time : 30 min - Bake time : 14 min per batch 

Ingredients: 

3/4 cup butter, softened (170 grams)

 3/4 cup granulated sugar (150 grams) 

3/4 cup firmly packed dark brown sugar (150 grams) 

2 large eggs 

1 1/2 tsp vanilla extract 

2 1/4 cups plus 2 tablespoons all-purpose flour (285 grams) 

1 tsp baking soda (6 grams) 

3/4 tsp salt 

1 (12-ounce) package semisweet chocolate morsels

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• Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
• Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
• Bake at 350°f (174ºC) for 8 to 14 minutes or until desired degree of doneness (12 minutes for chocolate chip cookies). Remove to wire racks to cool completely.

Options :

• Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) - 5
• Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed - 4
• Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels.Proceed as directed - 4
• Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
• Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips. - 3
• Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
• Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

- - - - - - - - - - From myrecipes.com

Classic Banana Bread

14 slices - Prep time : 25 minutes - Bake time : 1 hour

Ingredients:
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

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• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  
• Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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From myrecipes.com

Pâte à crêpes bretonne de base - Crêpe batter

About 12 25cm diameter crêpes - Prep time : 10 minutes - Rest time : 1 hour

Ingredients:
2 eggs
250 grams flour (2 cups)
1/2 liter milk
pinch salt
1 Tbsp oil
Optional flavoring (vanilla extract, rhum, cinnamon, orange blossom water)

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• In a large bowl, mix flour and salt. Make a well in the center.
• Add eggs, pierce yolks, start mixing and slowly adding the milk and oil until you have a uniform batter.
• ! To avoid clumps, make sure to start adding milk before you start mixing egg and flour.
• Add flavoring.
• Let batter rest for an hour if you have time.
• Pour a ladle of batter in a really hot pan. Spread batter and pour remaining batter back in the bowl. Cook both side of the crepe for about 1 minute.
• Eat warm.

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From recette-crepe.net/billet/pate-a-crepe-de-base

Chocolate Zucchini Bread

16 servings (2 loaves of 8) - Prep time : 30 minutes - Cook time : 1 hour

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

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• Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
• Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
• Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.

Options:
- Replace walnuts with chocolate chips

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From Gina's skinny recipes

Super Simple Chocolate Mousse

6 servings - Prep : 20 minutes - Fridge : 3 hours

Ingredients:
200g baking chocolate
6 eggs
salt

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• Carefully melt the chocolate on low heat in a sauce pan. Let it cool down.
• Separate the egg yolks and egg whites.
• Add salt to the egg whites and whip them up until stiff.
• Pour the cooled melted chocolate in egg yolks.
• Fold 1/3 of the egg whites in the chocolate mixture with a spatula. Fold in the rest of the egg whites.
• Cover and chill in the fridge for 3 hours minimum

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From  Nestle Chocolate packaging, Laure and l'Ile de Re!