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Category: Desserts & Fruit

Salted Caramels

Salted Caramels

1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8-inch square baking pan with lightly oiled parchment paper. Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it’s reached a boil, remove it from the heat and set it aside. In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it is golden brown in color. Do not stir. Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes. Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours. Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat. Kelly’s Notes: Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor. For an added salty kick, top the caramels with additional sea salt after you’ve poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.

Rosemary–Pine Nut Cookies

Rosemary–Pine Nut Cookies

IMG_38653 T. heavy cream
1 T. plus 1 1/2 tsp. honey
1 T. plus 1 1/2 tsp. sugar
1 T. plus 1 1/2 tsp. all-purpose flour, sifted
1/4 vanilla bean, scraped
1 T. plus 1/2 C. butter, divided
1/2 C. pine nuts, lightly toasted
2 sprigs of rosemary
1/4 C. plus 2 T. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 C. plus 2 T. pastry flour
1/4 C. cornmeal or polenta

To prepare the rosemary–pine nut cookies, place the cream, honey, sugar, vanilla bean seeds, and 1 T. butter in a heavy-bottomed saucepan and cook over high heat, stirring only once to ensure even cooking, until the mixture reaches 230ºF on a candy thermometer. Take off the heat and whisk in the all-purpose flour. Pour the mixture into a bowl and fold in the pine nuts and 1 of the rosemary sprigs. Let the mixture stand for 15 minutes. Remove and discard the rosemary sprig. (This mixture can be made in advance, and stored in the refrigerator for up to a week. Bring it to room temperature before rolling out the cookies.) In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 1/2 C. butter and the powdered sugar until it is creamy and smooth, scraping down the sides as needed. Add the vanilla extract and salt and mix until combined. Add the flour and polenta and mix until combined. The dough will be soft. Shape the dough into a disk and wrap the disk in plastic. Chill for at least 2 hours or overnight. Preheat the oven to 350ºF. On a well-floured surface, roll out the cookie dough to 1/8-inch thick. Cut out circles of dough using a 1 1/4–inch round cutter. Place the circles of dough on a parchment-lined baking sheet. Work the pine nut mixture between your fingers, creating a thin disk about the size of a dime. Place the circle on a cut-out cookie and garnish with fresh rosemary sprigs, about three leaves for each cookie. Once all of the cookies are finished and garnished, bake them for about 15 minutes until they are golden brown. Cool on a wire rack.

Chocolate Domino Cookies

Chocolate Domino Cookies

CLX0106COOK001-lg1 1/2 cup unsweetened cocoa

1 1/4 cup all-purpose flour

1 teaspoon salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light-brown sugar

1 tablespoon vanilla extract

1 teaspoon vanilla extract

1/2 cup heavy cream

1/4 cup large white chocolate chips

 

Sift the cocoa, flour, and salt together into a medium bowl and set aside. Beat the butter and sugars with an electric mixer on medium-high speed until light and fluffy. Reduce speed to low and gradually add the cocoa mixture. Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour. Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll the dough to 1/4-inch thickness, cut 16 2- by 4-inch rectangles, and place on baking sheets. Score each rectangle in the middle — the short way — and press in the chips to create dominos. Place the cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes. Cool on the pan for 5 minutes. Cool completely on a wire rack.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake

1 can (20 1/2 ounce) pineapple rings in pineapple juice

12 tablespoon unsalted butter

1/2 cup light brown sugar, lightly packed

1/2 cup dark brown sugar, lightly packed

1/3 cup chopped pecans

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

2 large egg yolks

1 1/2 teaspoon vanilla extract

1 1/2 cup granulated sugar

 

Heat oven to 325 degrees F. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Brownie Cupcakes

Brownie Cupcakes

brownie1/2 pound softened unsalted butter
1 3/4 cups light brown sugar
5 large eggs at room temperature
5 ounces bittersweet chocolate, melted
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts
1 medium overripe banana, mashed
1 recipe White Chocolate Frosting

Preheat oven to 350°. Line a 12-well muffin pan with paper liners; set aside. In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla extract, and mix well. In a small bowl, combine flour and nuts. Alternately add flour mixture and mashed banana to chocolate mixture, beginning and ending with flour. Divide batter evenly among muffin cups; bake for 30 to 35 minutes, or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. Top with White Chocolate Frosting.
White Chocolate Frosting

1 cup softened unsalted butter
2 cups confectioners’ sugar
1/8 tsp. salt
7 ounces good-quality white chocolate, melted and cooled
4 T. heavy whipping cream
1 tsp. clear vanilla extract (if you can find it – keeps the frosting very white)

In a large bowl, and using an electric mixer at medium-high speed, beat butter, confectioners’ sugar, and salt together for 5 minutes, or until light and fluffy. Add white chocolate, cream, and vanilla extract. Beat at high speed for 5 to 6 minutes, periodically scraping down sides of bowl, until smooth and thick.

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
Maldon sea salt or fleur de sel (optional)

Directions
Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use).
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Lemon Cake

Lemon Cake

lemon cakeYield: 2 loaf cakes (or one bundt)

2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature
2 1/2 cups (500 grams) sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups (375 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

1/3 cup small pearl tapioca

2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)

1 egg yolk

1/3 cup granulated sugar

1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt

1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

d27c07bfbed5395a9e712afdd9192f6b

1 very ripe mango, peeled, pitted and roughly chopped

2 teaspoons granulated sugar

A squeeze or two of fresh lime juice

 

Optional garnishes

Whipped coconut cream

1/2 cup toasted coconut flakes

Few gratings of lime zest

 

In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy — i.e. worrisomely thin — going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.

 

Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

 

Serve with mango puree on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.

 

To make whipped coconut cream: This a bit of advance planning. Place 1 can of full-fat coconut milk in the fridge overnight; in most brands, this will cause the coconut fats and thin milk/watery part to separate. Place a small/medium mixing bowl in the freezer, ideally metal. The next day, turn it upside-down before opening it, so that the thickened coconut fat will be at the bottom. Pour off the thin coconut milk; you should have about 1 cup and this can be used towards the 2 1/2 cups needed for your pudding. About 2/3 cup thickened coconut fat will remain at the bottom of the can; scrape this into your chilled bowl, add about 1 tablespoon granulated sugar (for a light sweetness; use more to taste) and beat it with an electric mixer until thick and whipped cream-like. Dollop it over desserts such as this, though you’ll have more than you need for 6 puddings.

 

To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Lavender Berry Crisp

Lavender Berry Crisp

76b7898f69a82 to 3 tablespoons dried culinary ‘Provence’ lavender buds

2 tablespoons quick-cooking tapioca

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 cups blueberries, rinsed

4 cups raspberries, rinsed

3 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

1/2 cup chopped almonds

In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

 

Yield: 8 servings

Calories: 409

Fat: 17g

Fiber: 5.9g

 

Nutter Butter Cookies

Nutter Butter Cookies

1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325 degrees F. In a large bowl, cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Pinch out small portions of dough and roll into 1−inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2−inch circles. If you’re a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes. Bake for 8 to 10 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. 9. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat. Makes 2 dozen cookies.

Raspberry Summer Sensation

Raspberry Summer Sensation

raspberry-sensation-82656

2 cups raspberry sorbet, softened

1pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed

1 cup fresh raspberries

 

SPOON sorbet into foil-lined 9×5-inch loaf pan; freeze 10 min. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet. FREEZE 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

Guy Fieri’s Dough Nuggets

Guy Fieri’s Dough Nuggets

1 packuntitledage store-bought biscuits
Vegetable oil, for frying
2 T. ground cinnamon
2 T. ground nutmeg
2 T. ground ginger
2 T. powdered sugar
Sugar glaze:
1 cup powdered sugar
1/2 cup milk

Preheat oil to 360 degrees F. Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil. In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter. In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve.

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

1 (18.5oz) Lemon Cake Mix

1 T. each grated Lemon Zest and Fresh Lemon Juice

1 Egg

Purchased Lemon Curd (or make your own)

1 C. Whipping Cream

2 T. Buttermilk

1 pint Blueberries

 

Prepare crème fraîche: Warm cream in a saucepan.  Stir in room temperature buttermilk.  Cover and let stand 24-48 hours until slightly thickened.  Refrigerate until ready to use.

Prepare Lemon cake mix as directed in a 10″ tube pan adding grated zest, fresh lemon juice and 1 egg.  To serve, cut cake into 1/2 inch slices.  Spoon on lemon curd, crème fraîche and blueberries.

Coconut Cream Fruit Dip

Coconut Cream Fruit Dip

coconut cream fruit dip4 oz. cream cheese

1/2 (15oz.) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)

1/2 (8oz.) tub Cool Whip

 

Whip the cream cheese with the cream of coconut with paddle attachment in a stand mixer until all lumps are gone. Remove paddle, & fold in cool whip. Serve with fruit or graham crackers. *Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem.

 

 

Lemon Fluff

Lemon Fluff

fluff1 box Lemon Jell-O (3 Ounces)

1-¾ cup Very Hot Water

¼ cups Lemon Juice

1 cup Sugar

Lemon Zest, optional

1 can Evaporated Milk (12 Ounces), Chilled

2-½ cups Vanilla Wafers, Crushed

 

Combine the Jell-O, hot water, lemon juice, lemon zest (if using) and sugar in a mixing bowl and stir until Jell-O is dissolved. Chill till partially set, about 1 hour. Just before Jell-O is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-O mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-O mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Blackberry Pie Bars

Blackberry Pie Bars

pie barCrust:

1 1/2 Cups – All-Purpose Flour

3/4 Cup – Sugar

1/8 Teaspoon – Salt

3/4 Cup (1 1/2 Sticks) – Unsalted Butter, Very Cold, Cut Into Small Cubes

 

Filling:

2 Large Eggs

1 Cup Sugar

1/2 Cup Sour Cream

1/4 Cup Plus 2 Tablespoons All-Purpose Flour

Pinch of Salt

16 Ounces Fresh Blackberries

Preheat oven to 350 degrees. Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray. Make the crust by adding to the bowl of a food processor the flour, sugar and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely. Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries. Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.

Homemade Pistachio Pudding

Homemade Pistachio Pudding

1/2 unnamedcup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Boil for 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight. Garnish with chopped pistachios.

Grilled Plums with Spiced Vanilla Cream

Grilled Plums with Spiced Vanilla Cream

10 medium Plums, sliced

2 tsp. Sugar

2 tsp. Lemon Juice

1 ½ tsp. Butter

¾ C. nonfat Vanilla Frozen Yogurt, softened

8oz. lowfat Vanilla Yogurt

½ tsp. Allspice

¼ tsp. Cinnamon

Lemon Zest

 

Place plums on the bottom half of a large sheet of foil. Sprinkle evenly with sugar and lemon juice. Dot with butter. Fold upper half of foil over plums and seal. Place grill rack over medium-hot coals. Place plum packet on rack and grill 5-8 minutes or until hot. Combine frozen yogurt and next 3 ingredients in a small bowl; stir well. Remove plums from foil and transfer to serving bowls. Top evenly with yogurt mixture. Garnish with lemon zest and serve immediately.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Vintage Jam Tarts

Vintage Jam Tarts

jam_tarts_recipe11 C. finely-ground cornmeal

1 C. whole wheat pastry flour

2 C. all-purpose flour

1 1/2 tsp. finely ground sea salt

2 T. baking powder

3 T. sugar

1 C. unsalted butter, chilled, and cut into 1/4-inch chunks

1 1/2+ C. milk

1 egg, just the egg white

1/3 C. jam (any flavor(s) you like)

 

Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the cornmeal, flours, salt, baking powder, sugar. To the dry ingredients add the butter. Using a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles. Dump the mixture into a medium owl, add 1 1/2 C. of milk and with a fork stir just until everything is combined. You are going to roll out the dough, so if it is too wet, stir in a couple extra T. of flour, if it is too dry stir in an extra T. or two of milk. You don’t want to overwork the dough, or your tarts will be tough, so stir only as much as you have to. Dump the dough out onto a well-floured surface, pull it together into one large mound, and roll out until it is about 1/3-inch thick. Pat with more flour if things get sticky – sticky dough is your enemy in this recipe. Cut the biscuit dough with a medium cutter (the one I used was about 2-inches across), then cut half the rounds with a slightly smaller cutter, so each has a hole in the center. Brush the large rounds with a bit of egg white – this will give the tarts that nice golden color. Place the outer rings on top, brush those with the egg white, and fill with a bit of jam. Place the tarts on a rimmed baking sheet and bake for 10-13 minutes – larger tarts will need to bake longer. The rimmed baking sheet is important to use because these tarts tend to have a bit of runoff, and you want to prevent a mess in your oven.

 

Pistachio & Cranberry Cookies

Pistachio & Cranberry Cookies

recipe-image-legacy-id--816531_11175g Butter, softened
85g Golden Caster Sugar
½ tsp. Vanilla
225g Plain Flour
75g Pistachios
75g Dried Cranberries

Mix butter, sugar and vanilla with a wooden spoon, stir in the flour, then tip in the pistachios and cranberries. You might need to use your hands. Bring together as a dough. Divide in half and shape each half into a log about 5cm across. Wrap in cling film, then chill for at least 1 hour. Heat oven to 180C. Slice dough into 1cm thick rounds, place on a baking parchment and bake for 12-15 minutes. Cool completely on tray.

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)

1/2 cup light corn syrup

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup sweetened condensed milk

1/8 tsp. salt

3/4 tsp. vanilla extract

Maldon sea salt or fleur de sel (optional)

 

Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted. To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will vary slightly based on the wattage of your microwave and the size of the bowl you use). Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Melopita

Melopita

melopitaFor the Filling:

1 lb. soft Myzithra or Ricotta cheese
3 eggs, lightly beaten
1/2 cup honey
zest of one lemon, grated
3 T. flour
1/4 cup sugar
Ground cinnamon and more honey for serving

For the crust: (You can also substitute a prepared pie shell)

1 1/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 egg yolk
1 tsp. vanilla extract
1 T. brandy or cognac
2 T. ice water
8 T. (1 stick) unsalted butter, cut in to 1/4 inch pieces

Preheat the oven to 350 degrees.

To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 T. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional T. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.

To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.

Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.

Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish. Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time. Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

Melopita Honey Cake

Melopita Honey Cake

2 eggs
3 ½ T. Sugar
2 tablespoons all-purpose flour
4 ½ T. Honey
1 tablespoon lemon juice
1 tablespoon brandy
1 lb. 2 oz. soft mizithra or ricotta cheese (try half ricotta and ½ mascarpone)
1 tablespoon sugar, extra
1 heaped teaspoon ground cinnamon

Preheat the oven to 350 degrees F (180 C, gas 4). Butter and flour a 10 inch ovenproof round ceramic dish. Put the eggs and sugar into a bowl and beat using electric beaters until voluminous, creamy and thick. Beat in the flour. Add the honey, lemon juice and brandy, and tip in the mizithra. Whisk well until its thick, creamy and ribbony. Scrape into the baking dish and rock it to distribute evenly. Bake until a bit golden, about 30 minutes. Scatter the extra sugar and sieve the cinnamon over. Serve at room temperature or cover and refrigerate as it is also good cold.

Lemon Brownies

Lemon Brownies

71fd79811d18334b319a477a72420319¾ C flour
¾ C sugar
¼ t salt
½ cup butter, softened
2 eggs
1 Tablespoon of Lemon juice
Zest from ½ of a lemon
Lemon Glaze:
½ C powdered sugar
1 T lemon juice
Zest from ½ lemon

Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Mix in the softened butter. In another bowl, whisk together the eggs, lemon juice and zest. Add to the large bowl and mix well. Pour into the 8×8 inch prepared pan and bake for 25 minutes. Remove and let cool. To make the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the cooled lemon brownies.

Starbucks Lemon Loaf

Starbucks Lemon Loaf

1 1/2 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

3 eggs at room temp.

1 c. sugar

2 T. butter softened

1 t. vanilla

2 t. lemon extract

1/3 c. fresh lemon juice

1/2 c. oil

Zest of one lemon

Glaze

1 c. powdered sugar

2 T. milk

1/2 t. lemon extract

Juice of 1/4 lemon

 lemonloaf

Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans. In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined. Pour dry ingredients into wet ingredients and blend until smooth, scraping sides and bottom of bowl. Add oil and lemon zest. Mix well. Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean. Remove from oven and let set 3 minutes. Prepare glaze; whisk to combine. Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.

 

Pan measurements

mini = 2 1/2 in. x 4 in.

small = 3 in. x 5 1/2 in.

large = 9 in. x 5 in.

Nestle Toll House Chocolate Chip Cookie Recipe

Nestle Toll House Chocolate Chip Cookie Recipe

The real, the original, the authentic Nestle Toll House

144813lrg2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Raspberry Ribbon Pie

Raspberry Ribbon Pie

b65ecb0ff2041d0535ad97de3e5c8e0a1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

2842½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
â…› teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Twisted Cookies with Rolled-In Sugar

Twisted Cookies with Rolled-In Sugar

Twisted-Cookies-102 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

Apple Cookies in a Jar

Apple Cookies in a Jar

Apple Cookies8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectioner’s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

 

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring.  At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem.  Chill for one hour.  After chilling, bake at 350 degrees for 10-12 minutes.

 

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.

Apple Cider Caramels

Apple Cider Caramels

caramels2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.  In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2″ squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2″ logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!