Desserts

Dessert Recipes

Cranberry Pecan Biscotti

Biscotti!!  Finally!  It’s about time I posted a biscotti recipe.  I figured it wasn’t quite right to have a blog called “Hottie Biscotti” without at least one biscotti recipe.  

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Last week, I found myself rummaging in my pantry and cabinets for something to bake.  I found some cranberries and a bag of pecans.  So, the search began for a biscotti recipe.  I found this on delish.com, a site I had never been to.  This recipe is from Todd English, and the ingredient list sounded delicious, cardamom and nutmeg, so I gave them a try.

I made half the batch with just pecans and half with cranberries and pecans.  I preferred the plain pecan, but the tartness of the cranberry with the pecans is a really nice combination.  The original recipe calls for orange zest, which I left out.  If you’re into that, then just add 1 tablespoon of zest when you add the flour.  

I will definitely make these again, but will bake the uncut loaves for the full 35 minutes.  I made the mistake of baking them for only 25 minutes, and the middle was a little underbaked and hard to slice.  I had to bake them for a bit longer after slicing them to make a good crunchy biscotti.  

Cranberry Pecan Biscotti

INGREDIENTS

1/2 cup unsalted butter, cold
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 1/2 tablespoons vanilla extract
3 cups all-purpose flour, plus additional for flouring
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cardamom 
3/4 teaspoon ground nutmeg
1 cup dried cranberries
1 1/2 cups pecans, coarsely chopped

DIRECTIONS

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or wax paper.

2. Place the butter and sugars in a large bowl and blend until light. Add the eggs and vanilla and blend until thoroughly combined.

3. Add the flour, baking powder, salt, cardamom, and nutmeg, and stir to combine. Add the cranberries and pecans and stir.

4. Transfer to a floured work surface and knead until the dough just comes together. If necessary, add more flour to the work surface. Divide the dough into 2 halves and shape each into a 12-inch loaf.

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5. Place 1 loaf on the prepared baking sheet and bake until it starts to crack and is a uniform light brown, about 35 minutes. Set aside to cool. Repeat with the remaining loaf.

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6. Lower the temperature to 300 degrees.

7. Place the loaves on a cutting board and, using a serrated knife, cut each on the diagonal, into 20 to 24 slices, 1/2-inch thick, or, for a more delicate biscotti, 1/4-inch thick. Place on the baking sheet and bake until lightly toasted, about 10 to 12 minutes. Turn over and bake until dry and crisp, about 5 minutes.

8. When cooled, store in an airtight container up to 10 to 12 days.

1st Birthday

My nephew turns ONE YEAR OLD today!  Happy Birthday!  

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My sister had his birthday party this past weekend, and I was lucky enough to fly down for the big event.  It was nice to see so much of my family that I hadn’t seen in a while.  My nephew is too adorable for words.  I couldn’t get enough of him!

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The cake was from Tart Bakery in Dallas.  It was a white cake layered with fresh strawberries frosted with white buttercream.  I can’t say it was the best tasting cake I’ve ever had, but it was tasty and definitely cute and fit with the party theme.  

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My cousin, a 4 1/2 year old boy, is allergic to peanuts.  Since most bakeries are not peanut free, he can’t eat cake at parties.  Total bummer for a kid!  So, we made a dozen peanut-free chocolate cupcakes for Dalton.  I was skeptical of this cake mix from Cherrybrook Kitchen as it not only is peanut free, but also egg and dairy free.  

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How can something like this be edible?  I figured it would taste like chalk and have  a texture akin to cardboard.  I was wrong.  The cupcakes were really good!  Not as moist maybe, but definitely edible and definitely yummy.  We frosted the cupcakes with a white buttercream and decorated them with colored fondant.  My sister, Sarah, and I free handed some pigs, giraffes and goldfish to match the party napkins.  They turned out pretty cute.

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Coconut Cream Pie

Most people get a birthday cake, but my Dad and my Grandpa Marvin would rather have birthday pie.  My dad is a lemon meringue pie fan, and my grandpa loves coconut cream.  

Grandpa Marvin turned 89 on March 7th, so I made him a birthday pie!  

This pie is a bit laborious, but worth it.  The crust is something special, using ground animal crackers and coconut as the base.  

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So, it ends up being a cross between a pie and cheesecake in texture.  The filling is rich and not overly sweet.  You can use sweetened coconut if that’s all you can find, but I’ve made this with sweetened and unsweenetend coconut…and the unsweetened is better, in my humble opinion.

This recipe is from Cooks Illustrated, a magazine that I used to get a few years ago.  I really liked the magazine and the website.  There are some recipes that you can get access to without an online subscription, but not all of them.  Of the 12 that I clicked on this morning, 2 of those were accessible.  The others require you to join.  I like the detail in the recipes and the tips and trouble shooting that Americas Test Kitchen provides.  You won’t get those tips without paying the price!  It is worth it for those people who like to know the reasons behind why something cooks or bakes the way it does.

Coconut Cream Pie (courtesy of America’s Test Kitchen)

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INGREDIENTS

Crust:

5 ounces animal crackers

2 tablespoons unsweetened shredded coconut

1 tablespoon granulated sugar

5  tablespoons unsalted butter, melted and cooled
Filling:

1 can coconut milk (14 ounces)

1 cup whole milk

1/2 cup unsweetened shredded coconut

1/2 cup granulated sugar + 1 tablespoon granulated sugar

3/8 teaspoon table salt

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter cut into 2 pieces

1 teaspoon vanilla extract
Whipped Cream and Garnish:

1 1/2 cups heavy cream (cold)

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon unsweetened shredded coconut toasted

DIRECTIONS

FOR THE CRUST:
Adjust oven rack to lower-middle position and heat oven to 325 degrees F. 

In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds.pie4

Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate.pie5

Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

FOR THE FILLING:
Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. In a separate bowl, whisk yolks, cornstarch, and remaining 1 tablespoon sugar until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula.  pie7

Press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.  

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FOR THE WHIPPED CREAM:
Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes.

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Top pie with whipped cream and then sprinkle with coconut.

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Cut pie into wedges and serve.

Recipe reprinted by permission of America’s Test Kitchen. All rights reserved

Homemade Ding Dongs

Cupcakes are still “in” and trendy I suppose, but I haven’t really gotten in to them.  I’ve made cupcakes more than a few times, but I would prefer to bake a cake or cookies.  And I would rather eat a cookie or brownie than a cupcake.  Call me crazy!

However, when I found this recipe on Baking Bites, I had to give them a try.

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 The recipe for the cupcakes is actually three recipes; chocolate cupcakes, vanilla cream filling and chocolate buttercream frosting.  You could use a boxed cake mix and reduce the time you spend in the kitchen.  You have to make the filling, and the frosting.  They are both truly delicious.  These cupcakes are a little more tedious than the bake, cool and frost cupcakes, but they are special.

If you’d asked me yesterday while I was making the batter and baking the first batch, “Carrie, should I make these cupcakes?” I would have said “No!  Do not make these cupcakes.  The recipe is poorly written and now I’m going to have to throw away all these cupcakes and use a friggin’ cake mix!  Oh, the time I have wasted today!”  Here are the first dozen.

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An attenpt at releasing these from the pan was, well, not a success.cupcake3

I was not a happy camper.  I baked the second pan with better results.  I was actually able to use all of these cupcakes.  I had to trim the overflow from the ones on the left to make them the right size, but that was much less painful than having to bake another batch.  Whew!  I did not have to resort to the cake mix.  cupcake4

I must complain about this, just to vent a little.  Here is an excerpt from the recipe:

In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.
In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.

Do you see the problem here?  Well, I made the mistake of reading the recipe as I mixed, so I mixed in the sour cream and vanilla the first time I was told to.  So, the second time around I had no sour cream to mix in!  Yes, I know that I should have read through the recipe before I started.  Then I would have noticed the discrepancy and used my extensive baking knowledge to know to add the sour cream and flour alternately.  I have fixed the recipe below.  You’re welcome!

When all was said and done, these cupcakes were very, very good.  The cake was moist and chocolatey.  The filling has a great consistency and just the right amount of sweetness.  The buttercream was easy and paired well with the other components.  Enjoy!

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Devil’s Food Cupcakes with Cream Filling
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water, boiling

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time.

In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.

batter
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.

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Scrape into a pastry bag fitted with a plain tip, or a large ziploc bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Buttercream Frosting
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

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Assembly
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

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Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling.

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Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.

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If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.

Makes 2-dozen.

Oatmeal Chunky Chip Cookies

I found this yummy recipe on one of my new favorite blogs…Bakers Banter.

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The King Arthur flour test kitchen shares recipes, techniques and tips.  Most of the posts also feature step by step picture instructions.  A look at the ingredient list might make you say, “Those sound allright…but a little typical, nothing special”.  That is what I said!  But then I read through the recipe and decided I had to try these.  The difference is the ground white chocolate and oats.  A lot of oatmeal cookie recipes grind the oats, but not many grind the chocolate.  The use of three kinds of chips is also appealing.  I like a simple cookie like pure buttery shortbread, but I REALLY like a cookie with tons of ingredients, flavors and textures.  

These cookies are delicious.  Crunchier than I normally prefer, but I really liked the texture and flavor combination.  I shortened the baking time by a few minutes after the first batch.  The baking time in the original recipe is 12 minutes, but I only baked them for about 8 minutes.  If you like yours crunchy through and through, then stick with the longer time.  Here is a side by side comparison of the baking times.  cookie8

I used my mini food processor to grind the oats and chocolate.  I had to grind them in two batches, so I would recommend using a full sized processor or blender.  Some of my white chocolate chunks were huge, and some were small.  You may choose to grind the chocolate more, but I found it to be a real treat to get a bite with a big chunk of smooth white chocolate. 

 I used a block of Callebaut white chocolate (a bit of a splurge, but worth it!), Ghiradelli milk chocolate chips and Reese’s Peanut Butter chips.cookie6

The original recipe uses walnuts, but I used pecans.  I like to toast the pecans before adding them to the dough.  It really does make a difference in the final product.  Just 7-9 minutes in a 350º oven is all it takes.  Take the time to toast your nuts…you’ll thank me.

Chunk Wild Cookies (courtesy of King Arthur Flour)

1 cup (2 sticks, 8 ounces) butter
1 cup (7 ounces) granulated sugar
1 cup (7 1/2 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (8 3/4 ounces) traditional rolled oats
2/3 cup (4 ounces) white chocolate
2 cups (8 1/2 ounces) All-Purpose Flour
1 cup (6 ounces) peanut butter chips
1 cup (6 ounces) milk chocolate chips
1 1/2 cups (6 1/2 ounces) chopped pecans, toasted

Preheat your oven to 375°F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.

Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.

Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.cookie7

Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped pecans.cookie5

Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.cookie3

Bake the cookies for about 8-9 minutes, until they’re set. They may be barely starting to brown around the edges, but the tops won’t be brown at all. Remove the cookies from the oven, and cool.cookie4

Yield: 5 dozen cookies.

Daring Bakers: February

The month of February is full of wonderful holidays.  Here are just a few of them:

  1. Cordova Ice Worm Day – 3rd
  2. Valentine’s Day – 14th
  3. Presidents Day – 16th
  4. Lisa’s Birthday – 19th
  5. Hoodie Doo Day – 20th
  6. National Tortilla Chip Day – 24th

All of these holidays are special and all have their own unique and special ways to celebrate.  I love my sister Lisa, so of course February 19th is my favorite February holiday.  In a close second is Valentine’s Day.  Chocolate, roses, romantice dinners…and oh, CHOCOLATE!

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

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I was excited to see that this month’s challenge was a perfect dessert for Valentine’s Day…a Chocolate Valentino with my choice of ice cream!  Some friends had already made plans to come to Amarillo to spend Valentine’s weekend, so the timing was perfect.

 

 

Since the ingredient list is short, the use of quality ingredients is important.  I chose to use a semi-sweet chocolate.  I used Guittard Semisweet, which was on sale at World Market!  chocolate

Now, when it came time to get wonderful eggs and butter…I went to the grocery store.  I would have gone and milked my own cow and churned some butter, and then gone out to my chicken coop and taken some free range eggs from my dearly loved chicken, Polly,…but I ran out of time!  Darn.

I was originally going to make a vanilla ice cream, but wanted to do something a little different.  I chose to make a cinnamon ice cream.  I had made it before, and so this time around was a little easier.  I thought it was an OK complement to the chocolate cake, but I wish I’d made a simple vanilla ice cream instead. 

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I did not use a heart shaped pan.  Instead I cut out a heart from some parchment and dusted the cake with powdered sugar.  

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The cake was dense and chocolately.  If you are a chocolate lover, then you will enjoy this cake.  Top with vanilla ice cream or sweetened whipped cream…maybe add a few fresh berries as well.

Chocolate Valentino
Preparation Time:  20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

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2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 

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5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. 
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

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9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. 
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

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10. Cool cake on a rack for 10 minutes then unmold.

Cinnamon Ice Cream

  •          3 cups half and half (or whole milk)
  •          3 cinnamon sticks
  •          6 egg yolks
  •          1 cup brown sugar
  •          1 cup heavy cream
  •          1 teaspoon ground cinnamon
  •          1 tablespoon vanilla

 

1.       In a medium saucepan scald milk and let steep for 30 minutes with the cinnamon sticks.  Discard the cinnamon sticks.

2.       In another saucepan, off heat, whisk the yolks and sugar together.  Gradually whisk in milk.

3.       Cook over medium heat until the mixture begins to thicken, stirring constantly.  Once the mixture coats the back of a spoon and leaves a path when your finger is drawn through it, turn off the heat.

4.       Cool this mixture to room temperature then stir in the cream, cinnamon and vanilla.  Stir until smooth.

5.       Chill this custard mixture for 6-8 hours.  It should be cold.

6.       Freeze in your ice cream maker according to manufacturers instructions.

Oatmeal, Pecan & Raisin Cookies

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Oatmeal raisin is Ben’s favorite cookie, and its definitely in my Top 5.  I have tried many recipes for this cookie during our relationship, hoping to find the ultimate cookie.  I always find myself returning to the Vanishing Oatmeal Raisin Cookie recipe on the underside of the Quaker Oats container.  

I tried something a little different this time, with good results.  I like the pecans and the additional texture and nuttiness they add to the cookie.  The brown sugars add another level of sweetness that is richer than white sugar.  I am usually not a fan of shortening in a cookie, but the combination of butter and shortening works here.  

To Chill or not to Chill:  I haven’t tested this theory very thoroughly myself, but I’ve read a lot of articles and recipes recently that reccomend chilling cookie dough for 24 hours before baking.  This allows the ingredients to combine and mingle more and allows the eggs to soak in which is rumored to make a superior cookie.  Does it work?  Well, here is an article from the King Arthur Test Kitchen.  They baked a batch of chocolate chip cookies chilling and baking after different periods of time.  The results interest me, so I will probably try this myself sometime.  I chill the dough so that the cookie will spread less during baking.  I chilled my dough for 4 hours.  Here it is, right out of the fridge.  dough1 I always use a cookie scoop when I make drop cookies.  It guarantees that all your cookies are the same size and bake evenly.  They come in different sizes, so you can choose the size of your cookie.  My favorite scoop is the one I bought at Sur La Table.  I have had great results with it.  It is sturdy and has yet to stick or give me trouble even after dozens and dozens of scoops.  After releasing the dough onto the cookie sheet, I smoosh the cookie with my palm so that it bakes flat instead of domed on top.  unbaked  After baking for 9 minutes I took the cookies out to cool for just a minute, then I transferred them to a cooling rack.  They will seem undercooked and just set on top when you take them out of the oven, but they really firm up as they cool.  I prefer a cookie that is chewy in the middle.  If you like them crispier, then bake them a little longer. 

Oatmeal Pecan & Raisin Cookies

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  • 1 stick of butter, softened
  • 8 T of shortening
  • 1 cup brown sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned oats
  • 1 1/2 cups toasted pecans (1/2 cup ground, 1 cup chopped)
  • 1 cup raisins
  1. Cream butter, shortening and sugars until fluffy and light.
  2. Add eggs, one at a time, mixing until smooth, then add vanilla.
  3. Add flour, soda, powder and salt and mix well.
  4. Stir in oats, pecans and raisins.
  5. Bake @ 350° for 9-11 minutes.

Rosemary Pecan Shortbread Cookies

I absolutely love these crisp, sweet and savory cookies.  I found the recipe years ago in a Martha Stewart magazine and have made them quite a few times since.  The original recipe calls for walnuts instead of pecans, but I’ve found the pecans to be delicious.  So, you choose.  There is not an alternative to the fresh rosemary!  You don’t need a huge amount to make these cookies, so if you have to buy your rosemary plan to make a meal that uses rosemary, like this one, or make a few batches of the cookies and freeze them.  The only other change is the baking time.  My cookies were smaller, so I only baked them for about 11 minutes.  Keep an eye on them.  When the cookies are set, golden around the bottom and still light on top, take them out.

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Rosemary-Pecan Shortbread

 

  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground pecans (or walnuts)
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Raw sugar, for decorating

 

 

  1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
  3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
  4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
  5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

Rolled Food Part 2: Rugelach

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I was on a “roll” with rolled food…get it?  On a “roll”?  So I decided that I would follow stromboli with rugelach.  Ok, anyway…I have never made rugelach.  Traditionally this dessert is made with apricot jam, but I am not a fan of apricot, so I used raspberry jam and walnuts.  No raisins.  I adapted this recipe from Ina Garten’s rugelah recipe from the Food Network.

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I enjoyed making these cookies.  I liked rolling up the little wedges and liked the size and rich flavor of these lovely little cookies.

This recipe is easy.  The only hard part was rolling out the dough, and that won’t be a problem if you’ve ever rolled out dough before.

 

 

 

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Rugelach

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup walnuts, finely chopped
  • 1/2 cup raspberry preserves
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges–cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Death by Chocolate Cookies

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These brownie like cookies are decadent and delicious.  A perfect partner for a cold glass of milk.  The chocolate cookie is packed with white chocolate chunks and buttery macadamia nuts.  

 

 

 

Once baked, the cookies have a crackly top and moist fudgy centers.  I chopped the white chocolate into fairly large chunks, so there a nice big pockets of creamy white chocolatey goodness in each bite.  

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I used dry roasted and salted nuts which is a good c0ntrast to the sweetness of the rest of the cookie.  Be careful not to overbake them or they will be too hard once they cool.

I might try these with milk chocolate chunks and pecans.  I’d think any combination that you enjoy would work with the chocolate batter as the base.

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  • 8 ounces semisweet chocolate
  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1 cup white chocolate, chopped
  • 2 cups macadamia nuts, chopped

Melt chocolate in a saucepan over low heat.  Remove from the heat and let cool slightly.  Cream butter and sugar.  Add chocolate and beat well, then add eggs and vanilla and mix until well combined.  Stir in the flour and powder.  Add the chocolate chunks and nuts.  Drop by tablespoons (or use an ice cream scoop) onto a baking sheet.  Bake @ 350° for 10-12 minutes.  Cookies should be puffed and just set.  Let cool completely on a wire rack.