Best Wishes for a Deliciously Sweet

2019

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Beth Vlasich Pav

Dig into something sweet with Beth Pav's recipes for delicious desserts; yummy treats for every month of the year. Beth has had a life-long love a�air with all things culinary. She has been whipping up recipes, teaching people how to cook and writing about and styling food for almost 20 years. Currently she is sharing her culinary stories on her lifestyle and food blog www.cookingbydesign.com, "Fresh from Beth". Find her @cookingbydesign on Instagram & Twitter.

Welcome to 2019’s Sweet Treats Calendar

Contributing Chef and Food Stylist,

Beth Vlasich Pav

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Lemon Syllabub (Cream w/ Lemon)

JANUARY 2019 SUN MON TUE WED THU FRI SAT

30 31 1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31 1 2

DAYS TO REMEMBER 1 New Year’s Day 21 Martin Luther King Jr. Day

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INGREDIENTS2 C heavy whipping

cream½ C powdered sugarZest of 1 lemonJuice of 1 lemon

Lemon Syllabub (Cream w/ Lemon)

DIRECTIONSIn a large bowl whip powdered sugar into cream. Mix in lemon zest and juice.Whisk all ingredients until right before soft peak (should be the texture of a cheese sauce). Dollop into decorative glasses and serve.

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Salty Oatmeal Raisin Cookies

FEBRUARY 2019 SUN MON TUE WED THU FRI SAT

27 28 29 30 31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 1 2

DAYS TO REMEMBER 2 Ground Hog Day 5 Chinese New Year 12 Lincoln’s Birthday 14 Valentine’s Day 18 Presidents’ Day & Washington’s Birthday

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INGREDIENTS1 ½ C all-purpose �our1 tsp baking powder1 ½ tsp kosher salt

+ 2 Tbsp1 C (2 sticks) butter,

softened¾ C light brown sugar,

packed tightly

Salty Oatmeal Raisin Cookies

DIRECTIONSPreheat oven 350°.In a medium bowl whisk �our, baking powder and 1 ½ tsp salt. Set aside. In a large bowl, beat butter and sugars until light and �u�y. Add eggs and vanilla and beat until incorporated. Gradually add the �our mixture, scraping down the sides of the bowl. Add rolled oats and raisins. Mix thoroughly. Using a small ice-cream scoop, drop dough on ungreased cookie sheets. Sprinkle a little of the 2 Tbls of salt on the top of each dough ball and gently press. Place each cookie sheet on the center rack and bake until just golden brown; about 10-15 minutes. When done, cool and serve. Yields up to 2 dozen cookies.*Note: This is a sticky dough so lightly clean the scoop with water between every few scoops. Additionally, dampen your �ngers before you press down on each dough ball.

½ C granulated sugar2 large eggs1 ½ tsp vanilla extract2 C old-fashioned oats1 C golden raisins

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MARCH 2019 SUN MON TUE WED THU FRI SAT

24 25 26 27 28 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31 1 2 3 4 5 6DAYS TO REMEMBER 6 Ash Wednesday 10 Daylight Savings Begins 17 St. Patrick’s Day 20 Spring Begins

Blondies

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INGREDIENTS2 ¼ C of all-purpose �our2 ½ tsp baking powder½ tsp salt1 C (2 sticks) unsalted

butter, room temp.¾ C granulated sugar1 C packed light brown

sugar

Blondies

DIRECTIONSPreheat oven 350°.In a large bowl sift together �our, baking soda and salt. Set aside. In a mixing bowl beat butter and sugars together until �u�y. Add eggs one at a time until each is incorporated. Add vanilla extract mix thoroughly then gradually add-in �our mixture. Finally add white and chocolate chips mix. Place dough in a 9x13-baking dish and bake 40-45 minutes turning pan every 15 minutes. Check for doneness by inserting a skewer in the center of the cookie. If it comes out clean it is done. Otherwise, bake for another 5 minutes and repeat if necessary. Remove from oven and cool. Cut cookie into bars and serve. Yields 28 - 2” Blondies. Store in a tightly sealed container for up to 1 week.

4 extra large eggs1 tsp of vanilla extract1 ½ C white chocolate

chips1 ½ C milk chocolate

chips

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My contact numbers are always within easy reach

on the business card above. I want to be of

service to you each and every day of the year.

I’m ready to Spring intoaction for you!

Please give me a call. I look forward to helping you!© 2

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Carrot Cake Cupcakes

APRIL 2019 SUN MON TUE WED THU FRI SAT

31 1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 1 2 3 4

DAYS TO REMEMBER 1 April Fool’s Day 14 Palm Sunday 19 Good Friday 20 Passover 21 Easter 22 Earth Day 24 Administrative Professionals Day

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INGREDIENTSCupcakes1 ½ C granulated sugar1C vegetable oil1 tsp pure vanilla extract2 large eggs1 ¾ C all purpose �our +

1 Tbsp for fruit & nuts1 tsp ginger1 tsp ground cinnamon

Carrot Cake Cupcakes

DIRECTIONSPreheat oven 350°.Cupcakes - Insert cupcake liners into each cupcake mold. Set aside. Beat sugar, vegetable oil, vanilla and eggs in a large bowl. Set aside. Sift �our, ginger, cinnamon, baking soda and salt together. Add dry ingredients to wet. Mix well. In a separate bowl �u� carrots, currents and pecans with 1 Tbsp of �our. Combine with batter, mixing so ingredients come together. Scoop up batter with a 2” ice-cream scoop and plop into each cupcake liner ¾’s of the way full. Bake for 40 minutes or until golden or a toothpick pressed into the center of one cupcake comes out clean.

Frosting - While cupcakes cool mix together butter, cream cheese and vanilla extract until �u�y. Slowly add in powdered sugar and mix until smooth. With a knife slather the top of each cupcake with frosting. Serve. Store tightly sealed in refrigerator or on counter (cool climate). Yields 24 large cupcakes.

1 tsp baking soda1 tsp salt2 ½ C �nely grated

carrots¾ C currents¾ C �nely chopped

pecans + ¼ C extra �nely chopped (for garnish)

Frosting2 sticks butter1 8-ounce bar of

cream cheese1 tsp pure vanilla

extract4 C powdered sugar

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No BakeStrawberry Cheesecake

MAY 2019 SUN MON TUE WED THU FRI SAT

28 29 30 1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31 1

DAYS TO REMEMBER 5 Cinco de Mayo 12 Mother’s Day 18 Armed Forces Day 20 Victoria Day (Canada) 27 Memorial Day

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INGREDIENTS2 C fresh strawberries,

rinsed, hulled & minced1 Tbsp granulated sugar1 12-ounce container

whipped topping1 8-ounce package

cream cheese, room temperature

No Bake Strawberry Cheesecake

DIRECTIONSMix strawberries and sugar in a medium bowl. Set aside to macerate for 30 minutes. In a mixing bowl beat cream cheese until �u�y. Add whipped cream into cream cheese and beat until smooth (about 5 minutes). By hand, fold in strawber-ries and incorporate. Spoon mixture into graham cracker crust; piling high and smoothing over with an o�set spatula. Freeze for 4 hours. Remove from freezer; dampen a slicing knife and slice. Serve on small plate and garnish with strawberries and mint sprigs. Cover and store in freezer for up to 3 days. Yields 8 slices.

1 10 inch pre-made graham cracker pie crust

½ pint fresh strawberries, rinsed, hulled and sliced lengthwise (for garnish)

Mint sprigs

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One Skillet Cobbler

JUNE 2019 SUN MON TUE WED THU FRI SAT

26 27 28 29 30 31 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30 1 2 3 4 5 6

DAYS TO REMEMBER 14 Flag Day 16 Father’s Day 21 First Day of Summer

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INGREDIENTS1 pint strawberries,

hulled and quartered1 pint blueberries1 pint raspberries2 Tbsp granulated sugar2 Tbsp light brown sugarJuice and zest of 1

medium lemon

One Skillet Cobbler

DIRECTIONSPreheat oven 350°.Gently mix all berries together in a medium sauté pan. Add sugar, brown sugar, lemon juice and zest. Cook on stove over medium heat until fruit is soft, sugars are dissolved and there is a nice fruit “sauce”. Remove from heat and cool slightly.In a medium bowl mix together �our, baking powder and salt. Drizzle in milk mixing until just combined. Pour into a 10” cast iron skillet. Evenly distribute fruit on top of batter.Drop butter slices evenly over top and bake for 35 minutes checking and turning at 15-minute intervals. It is done when the crust is golden and fruit bubbly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Cover tightly and store in refrigerator for up to 2 days. Yields 8 servings.

1 ½ C all purpose �our2 tsp baking powder½ tsp salt1 C whole milk1 stick butter, sliced into

several pieces

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S'Mores Ice Cream

JULY 2019 SUN MON TUE WED THU FRI SAT

30 1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31 1 2 3

DAYS TO REMEMBER 1 Canada Day 4 Independence Day

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INGREDIENTS1 gallon vanilla bean ice cream2 C miniature marshmallows½ C fudge sauce2 C cinnamon graham crackers, broken

into small pieces

S'Mores Ice Cream

DIRECTIONSSoften ice cream. Spoon ½ of the ice cream evenly and in one layer in a 9x13” glass dish.Drizzle ½ of the chocolate sauce in a traversing motion across the ice cream. With a butter knife gently wield a �gure eight very lightly across the ice cream moving the chocolate sauce in di�erent directions. Evenly sprinkle ½ of the marshmallows over the ice cream and chocolate sauce. Evenly spread ½ the graham cracker pieces. Repeat. Cover and freeze for up to 4 hours. Scoop into bowls and eat immediately. Will keep for 1 week. Yields several bowls of ice cream.

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AUGUST 2019 SUN MON TUE WED THU FRI SAT

28 29 30 31 1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

DAYS TO REMEMBER 5 Civic Holiday (Canada)

Fruit Salad on a Stick

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INGREDIENTS3 kiwis1 pineapple, peeled and quartered1 pint raspberries1 pint large blueberries

SPECIAL TOOLSSkewers

Fruit Salad on a Stick

DIRECTIONSClean all fruit and air dry. Peel kiwi and cut each one into 6 equal pieces. Set aside. Slice o� top and bottom of pineapple. Slice o� tough outer skin of pineapple. With the pineapple still upright, slice it straight down the middle into halves. Lay each half cut-side down on your cutting board and slice each half into four quarters. Cut the core from each piece. Cut each piece into 1” chunks and set aside. With a long skewer pierce through raspberry and move it ¾ of the way down. Next, pierce a blueberry and move next to raspberry. With same technique add pineapple another blueberry and �nally a piece of kiwi. Repeat process on skewers. Best when eaten immediately. Yields 12 skewers. © 2

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Peanut Butter Cookies w/ Chocolate Chips

SEPTEMBER 2019 SUN MON TUE WED THU FRI SAT

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 1 2 3 4 5

DAYS TO REMEMBER 2 Labor Day 8 Grandparents’ Day 11 Patriot Day 23 Autumn Begins

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INGREDIENTS1 C smooth peanut butter1 C butter, softened1 C light brown sugar¾ C granulated sugar2 large eggs2 ½ C all purpose �our

Peanut Butter Cookieswith Chocolate Chips

DIRECTIONSPreheat oven 350°.In a large bowl beat peanut butter, butter, brown sugar and white sugar until smooth. Add eggs in one at a time mixing thoroughly. Set aside.In a medium bowl whisk �our, baking soda and salt together. Beat peanut butter and �our mixtures together until incorporated. Mix in chocolate chips. Using a 2” ice-cream scoop, portion out batter in 2” balls and place on a parchment paper covered sheet pan - 2” apart. Lightly wet the tongs of a dinner fork, dredge in sugar and press the tongs on the top of each ball in 2 opposite directions. Repeat for each ball of dough. Place in oven and bake for 20 minutes or until golden.Cool. Store in airtight container for up to 1 week. Yields 22 2” cookies.

1 tsp baking soda¼ tsp salt1 ½ C milk chocolate chips½ C granulated sugar½ C water

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Chocolate Dipped Oranges

OCTOBER 2019 SUN MON TUE WED THU FRI SAT

29 30 1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31 1 2

DAYS TO REMEMBER 9 Yom Kippur 14 Columbus Day 16 Boss’ Day 31 Halloween

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Chocolate Dipped Oranges

DIRECTIONSMelt chocolate in a double boiler. One at a time, dip one orange piece into the chocolate - halfway up. Place the chocolate dipped orange on its side onto a piece of parchment paper. Repeat with remaining orange pieces.Let chocolate dry and serve.Can serve when chocolate is still soft or set up. When chocolate sets up store in an airtight container for 1-2 days. Yields several pieces.

INGREDIENTS8 ounces semi-sweet chocolate2 oranges, peeled and sectioned with membrane

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Classic Fudge

NOVEMBER 2019 SUN MON TUE WED THU FRI SAT

27 28 29 30 31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

DAYS TO REMEMBER 3 Daylight Savings Ends 5 Election Day 11 Veterans’ Day 28 Thanksgiving

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INGREDIENTS3 C semi-sweet chocolate chips1 - 7 ounce marshmallow �u�1 - 14 ounce can of sweetened condensed milk1 tsp pure vanilla extract1 - 4.4 ounce chocolate bar, broken into small pieces

Classic Fudge

DIRECTIONSMelt chocolate chips in a double boiler over simmering water.Quickly whisk in marshmallow �u�, condensed milk and vanilla extract.Pour into a parchment lined 8-inch square baking pan.Level chocolate mixture with an o�set spatula. Sprinkle chocolate bar pieces evenly over the top and gently press into the fudge until they are stable. Refrigerate for up to 2 hours. Cut into small pieces when cool and �rm.Store in a tightly sealed container in a cool dark place or in the refrigerator. Will keep for 2 weeks. Yields 16 2” pieces

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Peppermint Hot Chocolate

DECEMBER 2019 SUN MON TUE WED THU FRI SAT

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31 1 2 3 4

DAYS TO REMEMBER 7 Pearl Harbor Day 21 First Day of Winter 23 Hanukkah 25 Christmas Day 26 Kwanzaa & Boxing Day (Canada) 31 New Year’s Eve

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INGREDIENTS2 C whole milk2 C heavy whipping cream3 sprigs fresh peppermint1 C semi-sweet chocolate chips½ C milk chocolate chips1/8 tsp pure vanilla extractPinch of salt

Peppermint Hot Chocolate

DIRECTIONSIn a medium saucepan heat milk, cream and peppermint sprigs. Bring to a boil, take o� heat and let steep for 5 minutes. Place chocolate chips in a blender. On low speed begin adding the warm liquid until chocolate is incorporated and melted. Stop blender. Add vanilla and salt. Continue to blend on low speed. Pour chocolate back into saucepan and heat back up. Pour into co�ee mugs. Garnish with whipped cream, chocolate shavings and/or a sprig of peppermint. Serve immediately. Yields 4 8-ounce or 8 4-ounce servings.

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Cup = Fluid Ounces = Tablespoons = Teaspoons

1 C . . . . . . . . 8 oz . . . . . . . . 16 Tbsp . . . . . . . 48 tsp 3/4 C . . . . . . . . 6 oz . . . . . . . . 12 Tbsp . . . . . . . 36 tsp 2/3 C . . . . . . . . 5 oz . . . . . . . . 11 Tbsp . . . . . . . 32 tsp 1/2 C . . . . . . . . 4 oz . . . . . . . . 8 Tbsp . . . . . . . 24 tsp 1/3 C . . . . . . . . 3 oz . . . . . . . . 5 Tbsp . . . . . . . 16 tsp 1/4 C . . . . . . . . 2 oz . . . . . . . . 4 Tbsp . . . . . . . 12 tsp 1/8 C . . . . . . . . 1 oz . . . . . . . . 2 Tbsp . . . . . . . 6 tsp 1/16 C . . . . . . . 1/2 oz . . . . . . . 1 Tbsp . . . . . . . 3 tsp

C o o k i n g M e a s u r e m e n t s

2 0 2 0J A N UA RY

S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 1819 20 21 22 23 24 25 26 27 28 29 30 31

A P R I L S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 1819 20 21 22 23 24 25 26 27 28 29 30

J U LY S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 1819 20 21 22 23 24 25 26 27 28 29 30 31

O C TO B E R S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

F E B RUA RY S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29

M AY S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

AU G U S T S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

N OV E M B E R S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

M A RC H S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

J U N E S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

S E P T E M B E R S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

D E C E M B E R S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

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I hope you have enjoyed using this handy calendar for 2019 and maybe tried a few of Beth’s delicious dessert recipes. If you would like to receive a 2020 calendar for next year, please call or mail me this order form. I'll be more than happy to send you a 2020 calendar.

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