Local Executive Pastry Chef Slade Grove has been busy creating delicious, gourmet sweets since he sold his former bakery called Wicked.
Slade wanted to take things back to the basics by making all natural desserts that contain no additives and no preservatives or artificial flavors.
His latest creation, Sweet & Spicy Caramel, was recently featured in Food Network Magazine as the #2 of the top 10 picks for summer.
Slade's official holiday pie will be the over-the-top good Lemoncello Cream Pie, along with the amazing Pumpkin Caramel Cheesecake.
Here's how to get your hands on his creations:
Visit SladeGrove.com or call 602-492-4970. Orders can either be delivered anywhere in the Valley or there is a pick-up location in Central Phoenix at Central and Camelback.
Here are some of the recipes from Wednesday's show:
Butter Drop Cookies
1 Cup Sugar
3/4 Cup Butter - Room Temp
2 cups AP Flour
1 tsp Baking Powder
1/4 tsp Kosher Salt
Preheat oven to 375 F
In mixer, cream butter and sugar, add egg and beat until well mixed, reduce to low and add in four, baking powder and salt. Beat until well mixed.
Make 1" dough drops and wet with water then roll in sugar. Place on cookie sheet 2" apart. Bake 8 to 12 minutes just until edges are very light brown. Don't over bake.
225g of Almond Paste (canned is easier to work with)
200g of super fine baker's sugar or castor sugar
2 large egg whites
NOTE: You can actually make your own super fine sugar by placing regular cane sugar in the food processor and processing it for about 30 seconds or until is ground to a very fine texture.
Preheat oven to 325 degrees F.
To make these amazing gluten free cookies, place your almond paste and sugar in the food processor and pulse about 6 to 8 times in 2 second bursts until they are combined then add in your egg whites and pulse an additional 6 to 8 times in 2 second busts until well combined.
Your cookie batter is done. Scoop out batter into your piping bag and position yourself in front of the lined cookie sheet. Pipe the batter into one inch discs (1") and leave 1" of space between them.
Place in oven and bake 9 to 12 minutes until just slightly brown around the edge and light brown on top. For a crunchier cookie, bake 12 to 15 minutes or just deep brown. The shorter bake time will produce the perfect cookie - slightly crunchy on the edge with a soft chewy center.
his recipe is so easy to make, it only takes a few minutes to whip up, and is naturally gluten free. They are also perfect to make mini ice cream sandwiches.
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