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Lemon-Cranberry Pound Cake

Lemon-Cranberry Pound Cake

Lemon-Cranberry Pound Cake

Cranberries:

1/3 C. (80 ml) lemon juice

2 T. brandy

1 T. granulated white sugar

4 oz. (115 grams) dried cranberries or dried cherries

 

Pound Cake:

1 3/4 C. (245 grams) all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 C. (227 grams) unsalted butter, room temperature

1 C. (200 grams) granulated white sugar

4 large eggs

1 1/2 tsp. pure vanilla extract

Zest of one lemon

 

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, sugar, and dried cranberries just to a boil. Cover and remove from heat. Let cool completely and then drain, reserving cranberries. For Cake: Preheat oven to 350 degrees F (177 degrees C). Butter (or spray with a non-stick pan spray) a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan and then line the bottom of the pan with parchment paper.  In a medium sized bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of your electric mixer, cream the butter until soft and creamy.  Gradually add the sugar and continue to beat until light and fluffy (about 3 – 5 minutes).  Scrape down the sides of the bowl.  Then add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth.  Stir in the lemon zest and drained cranberries, making sure you do not over mix.  Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for approximately 50 – 65 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack for 10 minutes and then remove it from the pan to cool completely.  This cake can be stored for a few days at room temperature, one week in the refrigerator, or about one month frozen.

Jam Sweetheart Cookies

Jam Sweetheart Cookies

Jam Sweetheart Cookies

For the dough:

2 1/2 cups flour, plus extra for sprinkling

3/4 superfine sugar

2 sticks (8 oz) soft butter, diced

1 large egg yolk

2 tsp vanilla extract

1/2 tsp. salt

 

For the filling:

4 T. softened butter, plus extra for greasing

1 cup powdered sugar, sifted

Jelly or jam

A few drops of vanilla extract

1 tsp. water

 

Making the dough: Beat the butter and sugar together in a bowl. Add the egg yolk and vanilla extract and beat the mixture until it is smooth. Next, add the flour and salt and mix everything together to form a smooth dough. Mold the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.  Preheat the oven to 350˚F. Roll out dough to 1/4 inch thick on a lightly floured surface and cut out circles with a 2 1/2 inch fluted round cookie cutter. Re-roll the trimmings until you get approx 40. Place half the circles onto prepared baking sheets and cut out the centers using a small 3/4 inch heart-shaped cutter. Place the remaining circles onto baking sheets and leave these whole. Bake the cookies for about 12 minutes or until golden. Leave for a few minutes then transfer to a wire rack to cool completely. Make the butter frosting by beating the butter until smooth, then gradually beating in the powdered sugar, water, and vanilla extract. Spread frosting over the whole (not heart) cookies. Now spoon on the jam. Drop a small spoonful of jam on top of the butter frosting. Put the heart cookies on top.

 

Cherry Stone Panna Cotta

Cherry Stone Panna Cotta

Cherry Stone Panna Cotta

This delicate, wobbling cream is perfumed with the mysterious cherry-almond essence contained in the kernel of the cherry pits— a reward for pitting the cherries.

3 pounds cherries

2 1/4 cups heavy cream, or more if needed

1 1/2 cups whole milk

3/4 cup sugar

2 1/4 teaspoons unflavored powdered gelatin (1 envelope is 1 tablespoon)

1/4 teaspoon kosher salt, or to taste

Pit the cherries, reserving 1/2 cup pits, and set the cherries aside for serving. Rinse the pits to remove any remaining fruit, and rub them in a clean tea towel to dry them. Now smash the pits: put them in another tea towel on a hard surface and smash them with a hammer so that they split open. Picking out just the kernels is tedious—it’s fine to use the kernels and shells together.  Combine the pits, cream, milk, and sugar in a medium stainless-steel saucepan and bring to a boil. Stir, reduce the heat, and simmer for 10 to 12 minutes. (Like apple seeds, cherry pits contain  very small amounts of cyanide, which is toxic only in relatively large quantities. However, heating the cherry pits will release fumes that you should not breathe in, so do this in a well-ventilated area and do not stick your head directly over the pan while the pits are simmering.) Remove from the heat, cover tightly, and set aside to steep for 1 hour.  Uncover the pan and return the liquid to a simmer. Meanwhile, put 2 tablespoons cold water in a medium bowl and sprinkle the gelatin over the water to allow it to soften. Let sit for 5 to 10 minutes.  Strain the hot liquid through a fine-mesh strainer into a measuring cup. You need 4 cups liquid total; add a little more cream if necessary. Slowly pour the hot cream mixture over the gelatin, whisking gently to dissolve the gelatin. Whisk in the salt and taste.  Set the bowl into an ice bath. Stir frequently so the panna cotta cools evenly. When it is slightly thickened, about 10 minutes, divide it among eight 4-ounce custard or tea cups. Cover the cups tightly with plastic wrap and refrigerate until set, 4 to 6 hours.  Serve in the cups or unmold if desired by gradually tipping the cup upside down above a plate while lifting one side of the panna cotta off the cup and easing it onto the plate. Serve with some of the fresh cherries.

Spooky Mummy Pumpkin Pop Tarts

Spooky Mummy Pumpkin Pop Tarts

Spooky Mummy Pumpkin Pop Tarts

3 C. all-purpose flour

1 T. sugar

1 tsp. salt

4 T. unsalted butter, cold

1/2 C. milk, plus 1 to 2 T. more

1 large egg yolk

PUMPKIN FILLING:

1 C. pumpkin puree

2 T. sugar

1 large egg

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

Pinch of salt

Edible eyeballs

TOASTER STREUDEL-INSPIRED GLAZE:

1 C. powdered sugar, sifted

Pinch of salt

2 T. milk

1 tsp. vanilla extract

 

In a large stainless steel bowl, combine the all-purpose flour, sugar, and salt; stir to mix well. I am a firm follower of the grating butter method. Using a cheese grater, grate the butter into the dry ingredient mixture. Transfer to the freezer to chill for about 5 minutes. Mix the butter into the flour mixture, until thoroughly combined, breaking up the butter bits until they resemble the size of peas. In a measuring C., measure out the milk and then add the egg yolk. Whisk the two together. Pour the liquid into the dry ingredients and mix until it roughly comes together. Remove the dough from the bowl, place it on a lightly-floured counter, and knead it until it comes together; if it’s super dry, add a T. of milk or water until it comes together (I needed about 2 T. extra of milk). Form it into one disc and using a bench scraper or knife, divide into two equal pieces. Gently pat each into a 1-inch thick square, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours, or, ideally, overnight. You can keep the dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place tin the refrigerator to thaw one full day before you intend to use it.

 

In a medium bowl, whisk together the pumpkin, sugar, egg yolk, spices and salt. Remove the first disc of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch round cookie cutter, stamp out rounds of pop tart dough and transfer them to a baking sheet or tray. You should end up with about 20 rounds. I stuck them in the freezer for about 10 minutes just to firm up a bit. We’re going to use the scraps for the top; if it’s too warm, transfer the scraps to the fridge to cool down before rolling out. Re-roll the scraps and cut a variety of 2-inch strips, 1-inch strips and 1/2-inch strips. This will all be the “mummy bandage” top. Brush each round entirely with beaten egg. Add a scant tsp. of pumpkin filling to the center of each round. Place a variety of strip on top, one skinny, one thicker, overlapping them, so it appears “bandage-like.” Trim the strips so they’re not super long, but they don’t have to be perfect. Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Transfer to a baking sheet and place it in the fridge. Repeat with the remaining hand pies.

Transfer them to the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 400 degrees F.

I baked these in batches, about 8 to a baking sheet. Brush the tops with egg wash and transfer to the oven to bake for about 15 to 20 minutes, until golden brown. Repeat with the remaining pop tarts. Add the edible eye balls to each pop tart. I used tweezers to make it easy on myself.

 

Meanwhile, whisk together powdered sugar, salt, milk and vanilla, until smooth. I added the glaze to a piping bag (no tip required), snipped off the end and drizzled it on. You can use a spoon too!

Add the glaze on top! To store, place in an airtight container. Store at room temperature.

Lemon Cake

Lemon Cake

Lemon Cake

2 ½ Lemons
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Orange Juice
2 ¼ C. Flour
1 T. Baking Powder
1 C. Powdered Sugar

Preheat oven to 400. Remove zest from one lemon and squeeze juice from all lemons. Beat eggs and sugar until light and creamy. Add oil, orange juice and ¾ of the lemon juice. Briskly stir in half the lemon zest, flour and baking powder. Pour batter in prepared bundt pan; bake 50-55 minutes. Soft powdered sugar and mix with remaining lemon juice to make a glaze. Spread onto cooled cake and sprinkle with remaining zest.

Very Basic Cake Recipe

Very Basic Cake Recipe

Very Basic Cake Recipe

1 11” spring form pan, 1 13” loaf pan, or 1 10”x15” jellyroll pan

4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Liquid (juice, dairy, coffee, or wine)
2 ¼ C. Flour
1 T. Baking Powder

Grease pan well and sprinkle with flour. For springform pans, only grease the bottom. Never fill pans more than 2/3 full. Preheat oven to 400. Beat Eggs and sugar in mixing bowl for 2-3 minutes until light and creamy. Add oil and liquid to sugar and egg mixture, while stirring constantly. Sift flour, combine with baking powder; add to bowl and mix well. Pour batter into prepared pan and bake just below center of oven for 25 minutes in a shallow pan or 45 minutes in a deep pan. Check with a toothpick or chopstick; if batter sticks, bake the cake a few more minutes.

Chocolate: Use Orange juice for your liquid. Add 3 T. cocoa to flour. Melt 1 ¼ C. semisweet chips and spread on cooled cake.

Dehydrator: Rhubarb Candy

Dehydrator: Rhubarb Candy

Dehydrator: Rhubarb Candy

Harvest rhubarb stalks and clean well. In large pot mix equal parts sugar and water. You’ll need just enough to coat rhubarb. Bring up to almost a boil, stirring to dissolve the sugar, then remove from heat and allow to cool. Meanwhile, prepare your rhubarb. Cut each stalk into pieces 4-5 inches long. Slice each piece lengthwise into thin strips, about 4-5 strips per piece. Once done, submerge rhubarb in simple syrup (it doesn’t need to be completely cool). Coat each piece and then transfer to lined dehydrator trays, evenly spaced and not touching. Dry on the vegetable setting (125 degrees) and dry until the pieces have shrunk by about half and are just slightly flexible. If you want to be fancy, remove them carefully while still warm and twist them around a dowel or your fingers to make it curly. Store in airtight container.

Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Banana Cake

Banana Cake

Banana Cake

1 large banana (3/4 C. mashed total)
2 tsp. Lemon Juice
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. ground Hazelnuts
½ tsp. ground Ginger
2 ¼ C. Flour
1 T. Baking Powder

Preheat oven to 400. Prepare Tube Pan. Pell Banana, mash and combine with lemon juice. Beat eggs and sugar until light and creamy. Add oil. Stir in banana puree, nuts and ginger. Stir in flour mixed with baking powder. Por into prepared pan and bake in lower third of oven for 45-50 minutes.

Caramel Apple Cookies

Caramel Apple Cookies

Caramel Apple Cookies

1 C. butter, softened
1/2 C. firmly packed brown sugar
1/2 C. sugar
2 eggs
1-1/2 tsp. vanilla
3 C. flour
1 T. apple-pie spice
1/2 tsp. each baking soda and salt
Red and Green food coloring pastes
Green wooden craft sticks
1 pkg. (14 oz.) caramels
3 T. water
1/3 C. chopped nuts

In large mixer bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla. Stir in flour, spice, baking soda and salt. Tint 1/3C. dough green. Tint remaining dough red. On floured surface roll red dough to 1/2-inch thickness. Using cookie cutter, cut apple shapes and place on ungreased baking sheets 3 inches apart. Press craft stick lightly into dough. Cut or shape green leaves and place on cookie. Bake at 375º for 8-10 minutes. Cool on racks. Meanwhile, melt caramels with water. Dip cookies in caramel and then in nuts. Let set at least 1 hour. Makes about 2 dozen.

Tangerine Cake

Tangerine Cake

Tangerine Cake

4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Orange Juice
2 ¼ C. Flour
1 T. Baking Powder
3 Tangerines, peeled
1 ¾ C. Powdered Sugar
Juice from 1 Lemon
3 T. chopped Pistachios

Preheat oven to 400. Prepare Tube Pan. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour batter into prepared pan and bake in the lower third of the oven for 10 minutes. Arrange tangerine sections on top, return to oven and bake another 35-40 minutes. Sift powdered sugar and stir in lemon juice, drop by drop, to make a smooth syrupy glaze. Pour over cooled cake and sprinkle with chopped pistachios. Let glaze set before serving.

LTS Honey Mints

LTS Honey Mints

LTS Honey Mints

1 C. warm honey
green food coloring
4 drops oil of peppermint
2 3/4 C. powdered milk (non-instant)

Mix ingredients and knead until all milk is absorbed. Roll into 1 -inch balls. Allow to set until firm.

Berry Granita

Berry Granita

Berry Granita

1/2 C. water
1/4 C. sugar substitute
1 bag (10 oz.) frozen blueberries
1 lemon, peeled and juiced
lemon twist, for garnish
1/2 C. low-fat frozen whipped topping (optional)

In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight. Spoon into 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.

Yield: 6 servings
Calories: 60
Fat: .5g
Fiber: 1g

Popcorn Ball Topiaries

Popcorn Ball Topiaries

Popcorn Ball Topiaries

1 bag (3 oz.) light butter microwave popcorn, popped
1 C. jelly beans
1/4 C. butter
1 bag (10 oz.) marshmallows

Combine popcorn and candy. In saucepan, melt butter. Stir in marshmallows. Reduce heat to low; cook until marshmallows melt and the mixture is smooth, stirring frequently. Pour over popcorn, stirring gently to coat well. Coat hands with cooking spray. Shape mixture into 2-inch balls. Insert sticks. Allow to cool before inverting in pots filled with candy. Makes 16 to 20.

Lavender Ice Cream

Lavender Ice Cream

Lavender Ice Cream

6 egg yolks
2 cups half and half
1 cup cream
2/3 cup vanilla sugar
1 vanilla bean
3 whole lavender tops or 2 T. dried lavender- be sure to use organic, food grade

Prepare a water bath in a large bowl. Set aside. In a saucepan, heat half & half with the cream and the vanilla bean pod denuded of its interior until it simmers. Take off heat and add in the lavender to steep. Set aside until almost room temperature, about 45-60 minutes. When the time has lapsed, strain the mixture and bring it back up to temperature- just short of simmering again. Take off the heat. *Pro-tip: Frozen foods need more flavor for it to come through the freeze. So taste the cream mixture. It should taste fairly strong. Don’t be alarmed. Once the ice cream is fully frozen, the flavor will have mellowed out. In fact, with any flavoring that you add to ice cream or any frozen dessert, it’s best if the flavor is pretty strong prior to freezing to get the best flavor. Mix egg yolks until lighter in another bowl. Add in vanilla sugar and the scraped out insides of the vanilla bean. Mix well. Temper the eggs with some of the cream mixture until the eggs are brought up to the same temperature as the cream mixture. *tempering of the eggs is why you brought the cream back up to temperature in the last step* Pour it all into the saucepan. Heat over medium-lowish heat for about 2-3 minutes or until it coats the back of a spoon or it reaches 170 degrees. Pour the mixture back through a fine mesh strainer into the egg/sugar bowl and put it all into the water bath. Bring the custard down to room temperature as quickly as possible. About 30-45 minutes. Put it into the fridge uncovered until it no longer forms condensation. Then cover and let sit in fridge for 4-6 hours or overnight.. Put into ice cream maker and follow the instructions for the machine. This ice cream is particularly delightful with sugar cookies made with rose sugar or orange sugar.

Rhubarb Cake

Rhubarb Cake

Rhubarb Cake
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Carbonated Orange Soda
2 ¼ C. Flour
3 T. Cocoa Powder
1 T. Baking Powder
8 stalks Rhubarb
2 C. Sour Cream
4 Eggs
1/3 C. Sugar

Preheat oven to 400. Prepare Jellyroll Pan. Clean, peel and cut Rhubarb into small pieces. Beat eggs and sugar until light and creamy. Add oil and orange drink. Briskly stir in flour mixed with baking powder and cocoa. Spread out batter in prepared pan and bake 15 minutes in lower third of oven. Meanwhile, mix sour cream, eggs and sugar for the topping. Fold in rhubarb. Spread topping over cake after 15 minutes; bake an additional 15-20 minutes.

Waffled Churro French Toast Sticks

Waffled Churro French Toast Sticks

Waffled Churro French Toast Sticks

1/2 T. cinnamon
1/3 C. sugar 75g
8 slices bread
2 extra-large eggs
1/2 C. milk PLUS a few T. extra, 120ml
3/4 C. breadcrumbs 70g
Oil for the waffle iron
1/2 C. cream cheese 115g
2 T. maple syrup

Preheat your waffle iron on a medium-high setting. Mix the cinnamon and sugar in a shallow bowl. Cut the bread into even sticks, about 1 inch wide. In a shallow dish, whisk together the eggs and milk. Soak two bread pieces (or as many as will fit into your waffle maker) in the milk mixture, then coat in breadcrumbs. Lightly grease both sides of the waffle iron and add the French toast pieces, careful to avoid them touching each other. Cook until browned and crispy but not dried out, approximately 3-4 minutes. When the pieces are done, immediately dredge them through the cinnamon and sugar mixture and sprinkle it all over the waffle indents as well. Set aside. Proceed with the remaining bread pieces the same way. To make the dip, mix the cream cheese with the maple syrup and enough milk to give it a creamy but not liquid consistency. Serve along with the Waffled Churro French Toast Sticks. Recipe Notes: The amount of breadcrumbs really depends on how thick of a layer they form on your toast sticks, so you may need a bit more or even a bit less than the recipe specifies. Adjust accordingly as you go.

Watermelon Granita

Watermelon Granita

Watermelon Granita

5 C. seeded watermelon pulp
1 C. simple syrup
2 T. fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish

Puree watermelon in a food processor. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings. To make sugar syrup; Combine 1/2 C. water and 1 C. sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator

Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread Cookies

1 C. all-purpose flour
1/2 C. powdered sugar plus more for pressing cookies
1/2 C. (1stick) chilled unsalted butter, cut into 1/2″ cubes
2 tsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and
Preheat oven to 375°. Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level T.fuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring C. with powdered sugar and press cookies into 2″ rounds, dusting C. bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

Mango Chile Sugar Cookies

Mango Chile Sugar Cookies

1 C. unsalted butter, room temperature
2/3 C. granulated sugar
1 egg
1 tsp. Tahitian vanilla extract
1/2 tsp fine sea salt
2 1/2 C. sifted flour

1 tsp. unsalted butter, melted
1 tsp. whole milk
4 tsp. Mango Hot Sauce
1 3/4 C. sifted confectioners’ sugar
food coloring optional

1/4 C. Vanilla Bean Sugar
1 tsp. crushed Aleppo chiles
1 tsp. sea salt
1 tsp. makrut lime powder

For cookies: Cream butter and sugar with an electric mixer until well blended. Add egg, vanilla, and salt; mix until combined. Add flour and continue to mix until well blended. Place dough in plastic wrap and chill a minimum of 3 hours. Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Roll dough out to about 1/8 inch thick. Cut shapes with your favorite cookie cutter then place cookies on prepared sheet. Bake 15 to 20 min., or until edges begin to turn light brown. Transfer cookies to a cooling rack and cool completely before frosting.

For frosting: Beat together butter, milk, hot sauce, and confectioners’ sugar until smooth. (Add a few drops of food coloring if desired.) Chill at least 10 min. Spread or pipe the frosting onto the cookies.

For optional sprinkles: Sprinkle frosted cookies with any one of the optional sprinkle suggestions, or mix together to make your own unique sprinkle, such as Vanilla Bean Sugar with makrut lime powder or Vanilla Bean Sugar with Aleppo chiles.

Serve right away or let the cookies sit out for 2 to 3 hours and the frosting will firm up.

Turkish Baklava

Turkish Baklava

1 lb. phyllo dough sheets (18×14 inch)
3 C. raw unsalted pistachios (coarsely grounded)
1/3 C. raw unsalted pistachios (finely grounded)
3 tsp. powdered sugar
1 lb. sweet cream unsalted butter

For the Syrup:
3 C. ground sugar
1 ½ C. water
3 tsp. honey
1 tsp. fresh lemon juice

First, prepare the syrup. Add the sugar and water in a pot. After the sugar melts, add the honey and lemon juice. Let it boil for 2 minutes and remove from heat. Cool syrup. It is easier to cool syrup if you pour it in a different pot or a deep bowl. Let it sit at room temperature. If the phyllo dough is frozen, make sure it’s thawed in the refrigerator and it is out of the fridge in room temperature 5 hours before preparing the baklava. Otherwise, the phyllo sheets may be sticky which will make them difficult to butter. Melt the butter on low heat and cool. Anything that accumulates on top (whitish foam), remove with a spoon. This will clarify the butter. Using a cooking brush, grease a 18×14 inch tray with the clarified butter. You may also use a 9×14 inch pyrex dish if you do not have an 18×14 inch tray. In this case, you will need to cut the phyllo sheets in half to fit the pyrex dish. Mix the coarsely grounded pistachios with the powdered sugar. Make sure everything is ready before opening the phyllo dough (i.e. the butter, the tray, the pistachio mix). The phyllo dough tends to dry out quickly. Cover with a damp cloth or a damp paper towel after opening. Select one sheet and place on the greased tray. Quickly butter the phyllo sheet completely. Add another sheet and repeat the same process until you have buttered 8-9 phyllo sheets. Then add 1 ½ C. the pistachio mix and spread all over the sheets so that there is a thin layer of the mix. Add another sheet of phyllo dough and butter all over. Repeat the same process for another 8-9 sheets. Add the rest of the pistachio mix and spread to cover the sheets. Again, place a sheet of phyllo dough on top of the mix and butter it. Butter each of the left phyllo dough sheets one by one until you are out of phyllo sheets. If you see that some of the phyllo sheets are sticky and will not come out separately, then you may add the sticky sheets all together (without separating) and butter very well. One of the secrets of a good baklava is making sure every single sheet is buttered well. After finishing the phyllo sheets, if you have left over butter, pour on top of the tray. Cut diagonally or in squares after pouring the butter. Heat the oven to 350º F. Place the baklava tray in the middle rack and bake for 30-35 minutes or until golden brown. Remove baklava when ready and pour the cooled syrup all over the tray. Make sure every single piece has syrup on it. The baklava has to be hot when pouring the cooled syrup. Decorate with the finely ground pistachios on top of each of the pieces. Cover with aluminum foil and let sit overnight. Enjoy with aa cup of strong Turkish coffee.

Rhubarb Buckle with Ginger Crumb

Rhubarb Buckle with Ginger Crumb

1/3 C. granulated sugar
1/4 C. all-purpose flour
1/4 C. finely chopped candied ginger
2 T. unsalted butter, melted

1 3/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. dried ginger
1/2 tsp. baking soda
1/2 tsp. fine sea salt
3/4 C. unsalted butter, at room temperature
1 C. granulated sugar
2 eggs
3/4 C. buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced

Heat oven to 350 degrees. Butter a 9-inch round baking pan. Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake. Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb. Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top. Store wrapped in plastic, at room temperature, for 2 to 3 days.

Sweet Basil and Lemon Sorbet

Sweet Basil and Lemon Sorbet

2/3 C. water
¾ C. superfine Sugar
Zest of 2 lemons
1 large bunch of basil leaves (whichever variety you wish), reserve some to serve
2/3 C. lemon juice

Place the water, sugar and lemon zest in a small pan, bring to the boil and simmer for 4 minutes. Remove from the heat and allow to cool for 10 minutes. Remove the basil leaves from the stems (discarding the stems) and purée the leaves in a pestle and mortar or blender. Add the lemon juice and basil purée to the lemon-zest syrup, stir well, then allow to cool for 30 minutes to allow the flavors to infuse. If you wish to be posh, strain the infusion through a sieve or if, like me, you love the leaves, simply pour it straight into a plastic tub or earthenware freezer-proof dish and place it in the freezer. Generally, sorbet takes 2 hours to set. So that the sorbet is not rock hard, remove the container from the freezer after 30 minutes, beat the sorbet with a fork and return to the freezer. Repeat this three more times, every 30 minutes. You will find that this will make the sorbet crystallize rather than set as a rock of ice. Serve decorated with some fresh basil leaves.

Chamomile-Scented Strawberry Syrup

Chamomile-Scented Strawberry Syrup

3 half pint jars

4 pounds rinsed and hulled strawberries, crushed (about 8 C.)
2 C. sugar
2 chamomile tea bags
1/4 C. fresh lemon juice

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. Put the strawberries in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently^, then continue to cook for 5 minutes. Working in batches if necessary, pour into a very-fine-mesh sieve or jelly bag set over a large bowl and stir the berries gently to drain off all the juice. Rinse the preserving pan and return the juice to the pan. (Reserve the strawberry pulp for another use; see this page.) Add the sugar, tea bags, and lemon juice and bring to a boil over high heat. Boil, stirring occasionally, until a small dab of the syrup spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 30 minutes. Skim off as much foam as you can and remove the tea bag. Ladle boiling water from the canning pot into the bowl with the lids. Using ajar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot syrup into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Apple Cake in an Iron Skillet

Apple Cake in an Iron Skillet

1-3/4 stick Butter
3/4 C. Sugar
4 whole – 5 Whole Granny Smith Apples, Peeled, Cored, and Cut into Six Equal Pieces

1 stick Butter
2/3 C. Sugar
1-1/2 tsp. Vanilla
2 whole Large Eggs
1/2 C. Sour Cream
1-1/2 C. All-purpose Flour
1-1/2 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely

Preheat oven to 375 F. In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 C. sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter. In the bowl of an electric mixer, beat 1 stick of butter and 2/3 C. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple. Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect! Serve warm with vanilla ice cream.

Limoncello Soaked Pound Cake

Limoncello Soaked Pound Cake

3 C. flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, softened
¾ C. granulated sugar
½ C. brown sugar
3 eggs
½ C. milk plus 2 T.
the zest and juice of 1 lemon
Limoncello for soaking (anywhere from ½ C. to 1 C. depending on how strong you like it)

Preheat oven to 350º. Grease loaf pan. (see notes). In a large mixing bowl, combine flour, baking soda and salt. Set aside. In a stand mixer (or hand mixer) beat butter and sugars until light and fluffy. Add eggs one at a time, mixing just until incorporated. Add milk and mix for another two minutes over medium speed. Add flour mixture by the heaping spoonful just until incorporated. Add lemon juice and zest and mix on medium speed for two more minutes. Pour batter into greased loaf pan and bake in a 350º oven until a toothpick inserted comes out clean. (about an hour) Let cake cool for ten minutes. Poke holes all over the top of the cake. (I used a fork) Using a spoon, ladle the Limoncello over the top of the cake slowly. Allow each spoonful to be absorbed before adding another. Wrap cake with cellophane and chill for at least two to three hours. It’s even better if you wait until the next day to serve. Notes: I used an odd sized 12″x5″ pan, but you can use a standard loaf pan for this recipe.

Graham Cracker Swirls

Graham Cracker Swirls

1 C. whole wheat flour
1 1/2 C. all purpose flour
1/2 C. dark brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 C. butter, chilled & cubed
1/4 C. honey
1/4 C. water
1/2 C. Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 C. of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Spiced Vanilla Peaches

Spiced Vanilla Peaches

10 C. peaches, peeled and sliced into ¼th (about 20 large peaches)
13 C. water
1½ C. sugar
8-12 vanilla beans
6 medium cinnamon sticks
4-6 fresh lemons

Prepare jars and lids per USDA canning standards. In a large pot put the water and sugar. On low allow the sugar to dissolve while slicing the peaches. Squeeze the juice from ½ a lemon into the bottom of a large bowl. Peel and slice the peaches into ¼ths putting the peach slices into the bowl with the lemon juice to prevent browning. Remove about half of the water & sugar from the pot and reserve. Bring the remaining sugar water to a boil. Add as many of the peach slices as possible into the pot of boiling sugar water. Stir the peach slices for a couple of minutes until the peaches are heated through. Remove a pint jar from the hot water. Into each jar place 1 T. lemon juice, ½ a cinnamon stick, 1 vanilla bean cut in half and split. Carefully ladle peaches into each jar. Fill each jar with the light syrup leaving ½ inch headspace. Remove all air bubbles by running a chop stick or similar non metal item around the edges of each jar. Wipe rim of jar with a damp paper towel. Place a flat lid and band on each jar. Set filled jars aside. Repeat as needed filling all of your jars until you run out of peaches. When the light syrup gets low in the large pot replenish with reserved syrup and bring to a boil. Process filled jars in a hot water bath for 20-30 minutes.

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

3/4 C. (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 Oz. semisweet chocolate, finely chopped
1 1/2 C. all-purpose flour
1/3 C. sugar
1/2 Tsp. salt
2 1/2 C. whole milk, room temperature
6 large eggs, room temperature
1 T. pure vanilla extract

Bring 1/4 C. water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 T. batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 T. hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Insert a plastic straw down the center of the cake to provide stability. Cut off any of the straw that sticks up above the top of the cake. Refrigerate until firm, about 15 minutes. Spoon 1/2 C. glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Hazelnut Filling

2/3 C. heavy cream
6 large egg whites
1 2/3 C. sugar
1 3/4 C. (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 Tsp. pure vanilla extract
1/3 C. hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
1 salt

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze

1 1/4 C. heavy cream
1 T. light corn syrup
1 salt
10 Oz. semisweet chocolate, finely chopped

Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts

9 hazelnuts, toasted and peeled
1 C. sugar

Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge. Cook sugar and 1/4 C. water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

Salted Saffron Tinted Coconut Milk Ice Cream

Salted Saffron Tinted Coconut Milk Ice Cream

2-13.5 oz. cans coconut milk
2 T. olive oil
1/8 tsp. Spanish saffron powder
1/2 C. sugar
2 tsp. Maldon sea salt

Adjust salt and saffron to taste. The salt level will remain the same when made into ice cream, but the saffron can become stronger. Also, instead of using the saffron powder, you can choose to use about 20 saffron threads, hand crushed.

In a large bowl, blend all ingredients thoroughly. The coconut milk will have a light yellow tint. Refrigerate for at least an hour to chill. Carefully pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

Holiday Cherries

Holiday Cherries

Perfect with duck, ham or a cheese course. Or try them over a tart, topped with whipped cream.

2 1/2 pounds sweet cherries
3 1/2 C. red wine vinegar
1 1/2 C. sugar
1 tsp. black peppercorns
4 whole cloves
2 (3-inch) cinnamon sticks
2 bay leaves
1 (10 x 1/2-inch) lemon rind strip

Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.
Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil. Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.

Mrs. Mattie’s Fresh Peach Custard

Mrs. Mattie’s Fresh Peach Custard

For Custard:
1 pint fresh peaches, chopped
1 tsp. flour
3 eggs, separated
Sugar to taste
1 deep dish pie shell

For Meringue:
3 egg whites
¼ tsp. cream of tartar
6 T. sugar
½ tsp. vanilla extract

For custard: Preheat oven to 350º. Chop peaches and sweeten with sugar. Add egg yolks and flour and combine well. Pour into unbaked pie shell. Cook at 350º until thickened. For meringue: Beat egg whites with cream of tartar until frothy. Gradually add 6 T. sugar and ½ tsp. vanilla extract, beating continuously until stiff. Spread meringue over cooled custard and returned to oven until lightly browned.

Forest Pine Nut Cookies

Forest Pine Nut Cookies

Forest Pine Nut Cookies

 

1 C. raw almonds

⅓ C. plus ¼ C. organic cane sugar

1 T. honey

1 tsp. almond extract

1 tsp. vanilla extract

2 egg whites

⅓ C. soft white wheat flour or organic whole-wheat pastry flour, preferably home-milled

¼ C. plus ⅔ C. pine nuts

¼ tsp. salt

 

Bring a small saucepan of water to a boil and blanch the almonds for 1 minute. Rinse them with cold water. Rub the skins off with your fingers; discard the skins. Place the almonds in a food processor and grind into a powder. Add the ⅓ C. sugar, honey and almond extract, and blend into a paste. Add the remaining ¼ C. sugar and the vanilla and pulse until fine crumbs form. Add the egg whites and pulse to combine. Add the flour, ¼ C. pine nuts and salt; mix just until the dough comes together. The dough will be very wet and sticky. Refrigerate it for 1 hour. Preheat oven to 350°. Line a baking sheet with parchment paper. Scoop out small balls of dough, about 1½ T. each, and place them 2 inches apart on the prepared baking sheet. Flatten each slightly with a spatula. Sprinkle the remaining ⅔ C. pine nuts on the cookies. Bake until the cookies begin to turn golden brown, 18 to 20 minutes. Let cool completely.

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

 

2 C. (240 g) all-purpose flour

1/2 C. (43 g) cocoa powder, see notes above

1 tsp. (5 g) baking soda

1/2 to 1 tsp. (3 – 6 g) sea salt, see notes above (I use 6 g)

16 T. (226 g) softened butter

1.5 C. (300 g) dark brown sugar

1 egg (50 g)

1 tsp. (5 g) vanilla extract

granulated sugar for rolling, 1/4 to 1/2 C. (50 to 100 g)

 

Heat the oven to 350ºF. Line a baking sheet with parchment paper. Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside. Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy. Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes. Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process. Pour the granulated sugar into a small bowl. Don’t chill – the crackling is a result of quick rising and falling, so non-chilled dough is better.  Portion out the dough using a 2-T. scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Crispy Cereal Treats

Crispy Cereal Treats

Crispy Cereal Treats

Base Recipe:

 

3 T. unsalted butter, plus more softened for pan

1 10-ounce bag mini marshmallows

1 recipe mix-ins (see below)

 

Cocoa Nutty:

 

5 C. chocolate puffed rice cereal, such as Cocoa Krispies

1 C. cocktail peanuts, roughly chopped

½ C. chopped semisweet chocolate

 

Trail Mix:

 

5 C. puffed oat cereal, such as Puffins

½ C. dried cherries or cranberries

½ C. chopped toasted pecans

½ C. toasted pepitas

 

Tropical Breeze:

 

5 C. flaked corn cereal, such as Corn Flakes

½ C. chopped dried tropical fruit, such as mango and/or pineapple

½ C. toasted coconut flakes

½ C. chopped macadamia nuts

 

Berries and Cream:

 

5 C. whole-grain oat cereal, such as Cheerios

¾ C. chopped freeze-dried raspberries

¾ C. chopped white chocolate

 

Grease a 9-inch square baking pan with softened butter. Melt 3 T. butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.  Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

 

1¾ C. [249 g] all-purpose flour

¾ tsp. salt

½ tsp. baking soda

12 T. [1½ sticks or 170 g] unsalted butter, at room temperature

1 C. [200 g] granulated sugar

½ C. [100 g] brown sugar

1 large egg

2 T. toasted sesame oil

1 T. water

1½ tsp. pure vanilla extract

3 oz [85 g] bittersweet or semisweet chocolate, chopped into bite-size pieces (averaging ½ in [12 mm] with some smaller and some larger, optional)

Black and white sesame seeds, for rolling

 

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, toasted sesame oil, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate, if using, and mix until combined. Form the dough into 3 oz [85 g] balls (¼ C.). Roll in the sesame seeds, and place 4 cookies an equal distance apart on each sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

1 1/3 C. sifted plain/all-purpose flour
2/3 C. almond flour/almond meal
1/2 tsp. baking powder
1 C. butter
1/3 C. icing confectioners’ sugar
1 egg yolk
2 tsp. brandy
1 tsp. vanilla extract
1/2 C. finely chopped blanched almonds
1/2 C. icing/confectioners’ sugar for decoration

Sift flour and almond meal with baking powder and set aside. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light and stir in finely chopped almonds. Blend in flour mixture, mix to form a soft, smooth dough. Chill 60 minutes or until it can be handled easily. Preheat oven to 325f/170c. Shape level Tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 20 – 25 minutes or until light…do not brown. Cool on rack and dust very generously with confectioners’ sugar. Ensure you dust the whole cookie not just the top. Notes: Don’t skimp on the icing sugar that you dust these little beauties with – the final dusting is equally as important an ingredient as any.

Mexican Lime Curd  

Mexican Lime Curd  

Mexican Lime Curd

 

I’d recommend organic limes for this recipe since you’ll be using the outer peel. If not, you’ll want to scrub them well. Also, just a note that the finished curd is bright yellow, not green. That’s no mistake. The color is influenced more by the egg yolks than the juice or zest.

 

1 T. finely grated lime zest (shiny outer part only, not the bitter white pith)

1 1/4 C. granulated sugar

3 eggs, well beaten

3/4 C. freshly squeezed lime juice from 6 Mexican limes (or ~12 Key limes)

6 T. unsalted butter

Pinch of salt

 

Place a large bowl half-full of ice water near the stove. Next to that, set a wire-mesh strainer nested inside a medium metal bowl. In a medium saucepan, rub the lime zest into the sugar with your fingers until moist and fragrant. Whisk in the beaten eggs and lime juice. Add the butter and salt, and set the pot over medium-low heat. Cook, stirring constantly with a wooden spoon, until the butter melts and the mixture thickens, 5 to 10 minutes. Do not boil. Wait for when the mixture thickens to the consistency of a loose pudding. It should coat the back of a spoon, leaving a distinctive track when you run your finger through it. At this point, remove the pot from the heat. Set the bowl with the strainer inside the ice bath, and quickly pour the curd through the strainer into the bowl, using a rubber scraper to force the curd through the sieve. (The ice bath halts the cooking and the strainer is insurance to remove any overcooked egg proteins that may arise. Be sure to scrape as much of the curd as possible off the underside of the strainer.) Let the curd cool for a half hour before pouring it into small jars. The curd will thicken further and the flavor will intensify as it chills. Keep refrigerated for up to 2 weeks.