Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

¾ cup Parmesan shavings

1. Warm oil in a large heavy skillet over medium-low heat. Add eggplant; season with salt and pepper. Cook 10 minutes, until soft, stirring often to prevent sticking. Add zucchini and thyme; cook 10 minutes, stirring to coat zucchini with oil from eggplant. Add onions; cook 4 minutes, stirring. Add tomatoes; cook 8 minutes, until tomatoes break down and release their liquid. Mixture will become slightly saucy.

2. Remove from heat; stir in pesto and vinegar. Serve warm or at room temperature. Sprinkle with cheese before serving.

TIP: For a striking visual accent, use a vegetable peeler to make the Parmesan shavings.

SUMMER

Raspberry Crumble Cake

Although this cake is sweet enough for dessert, it also makes a sensational breakfast.

Serves 10

Cake

Butter, to grease pan

2 cups all-purpose flour, plus additional for pan

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup sour cream or plain, full-fat Greek yogurt

2 cups fresh raspberries (or thawed frozen)

Topping

½ cup all-purpose flour

¼ cup light-brown sugar

½ cup walnuts, chopped

3 tablespoons unsalted butter, melted

For cake:

1. Preheat oven to 350°F. Lightly grease and flour the top and sides of a 9-inch cake pan with removable bottom. In a medium bowl, whisk flour, baking soda, baking powder, salt and cinnamon until combined.

2. In a large bowl with an electric mixer on high speed, beat butter until creamy. Add sugar; beat until light and fluffy. Add eggs and vanilla; beat until blended. Alternately add dry ingredients and sour cream, beating just until combined.

3. Spoon half of the mixture into the prepared pan. Evenly sprinkle berries on top of batter. Top with remaining batter.

For topping:

1. In a small bowl, whisk flour, brown sugar and nuts. Add butter; mix with fingers until dough forms pea-sized clumps. Sprinkle topping evenly over fruit. Bake 60 to 65 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

TIP: If you’re using Greek yogurt, stick to full-fat varieties for baking.

SUMMER

Ambrosia Bakery’s Chocolate Mocha Cupcakes

You can’t go wrong with rich chocolate cupcakes topped with a luscious swirl of mocha frosting.

Makes 14

Cupcakes

1½ cups (3 sticks) unsalted butter, chopped

7 ounces semisweet chocolate, chips or chopped

1 tablespoon instant espresso powder

4 large eggs

1 cup granulated sugar

1⅔ cups all-purpose flour

Pinch of salt

Frosting

3 ounces semisweet chocolate, chips or chopped

1 teaspoon instant espresso powder

12 tablespoons (1½ sticks) unsalted butter

2 teaspoons pure vanilla extract

3 cups sifted powdered sugar

3–5 tablespoons heavy cream, as needed

For cupcakes:

1. Preheat oven to 325°F. Line 14 muffin cups with paper liners.

2. Melt butter and chocolate in microwave; stir in espresso powder to dissolve. In a large bowl with an electric mixer on high speed, beat eggs and sugar for 5 minutes, until light and thick. Add chocolate mixture to blend. Remove from mixer; fold in flour and salt just until blended.

3. Spoon batter into muffin cups. Bake 20 to 24 minutes, until just firm to the touch. Cool in pans for 5 minutes; remove to wire racks to cool completely.

For frosting:

1. Melt chocolate in microwave; stir espresso powder into hot chocolate to dissolve. Cream butter in a large bowl with an electric mixer on high speed. Add vanilla; beat until blended. Add ¼ cup of the powdered sugar; beat until blended. Add melted chocolate mixture; beat until blended. Alternately mix in remaining powdered sugar and cream, beating after each addition and using only as much cream as necessary to reach desired consistency.

2. Fit a pastry bag with a large star tip. Fill bag with frosting. Using a circular motion, pipe a swirl of frosting on each cooled cupcake.

TIP: Wait until the cupcakes are completely cool before frosting them.

SUMMER

S’mores Bars

No campfire required for these kid-friendly treats.

Makes 12

6 tablespoons unsalted butter, plus additional for greasing the pan

1½ cups graham cracker crumbs (from about 10 whole crackers)

¾ cup sweetened condensed milk

1¼ cups semisweet chocolate chips

Pinch of salt

1¼ cups mini-marshmallows

1 whole graham cracker, broken into bits

1. Butter the bottom and sides of an 8-inch-square baking dish.