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3 ¾ cup all-purpose flour 1 tablespoon sugar ½ tablespoon kosher salt ½ teaspoon baking powder 1 ¾ cup cold unsalted butter ⅔ cup ice-cold water 2 tablespoon sour cream 1 teaspoon vinegar

¼ cup whipping cream 6 ounce chopped white baking chocolate with cocoa butter

To roast sweet peppers: Halve peppers; remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.

PJ Feinstein graduated from Boston University with a bachelor of science degree in mass communications. From there, she began her career as a publicist for Gryphon House publishers, creating publicity campaigns for early childhood education books. As a writer, she has worked with branding campaigns, non-profits, and lifestyle publications.

‘Oullin’s Golden Gage’ plum produces large, sweet, golden-yellow dessert fruit in late summer. Choose a semi-dwarf plant for a neat and tidy habit. Zones 4-9 ‘Pipestone’ plum has excellent hardiness and lovely golden-blushed red-skin fruit with yellow flesh. It is sweet and juicy. Zones 4-8 ‘Richard’s Early Italian’ plum bears exceptionally sweet fruits early in the season. Zones 5-9 ‘Satsuma’ plum is a small to medium, meaty plum with red juice....

1 3 ounce package cream cheese, softened ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 cup powdered sugar, sifted

1 ½ cup all-purpose flour 2 tablespoon sugar Pinch ground black pepper ½ cup butter ⅓ cup finely chopped prosciutto 1 egg 2 tablespoon cold water

More projects and advice from Danny Lipford

4 ounce semisweet chocolate, cut-up 3 tablespoon butter 1 ½ cup sifted powdered sugar 3 tablespoon hot water