Ingredients

For the cake:

•     2-1/2 cups unbleached all-purpose flour (12 1/2 ounces)
•     1-1/4 teaspoons baking powder
•     1 teaspoon baking soda
•     1-1/4 teaspoons ground cinnamon
•     1/2 teaspoon ground nutmeg
•     1/8 teaspoon ground cloves
•     1/2 teaspoon table salt
•     1 pound medium carrots (6 to 7 carrots), peeled
•     1-1/2 cups granulated sugar (10 1/2 ounces)
•     1/2 cup packed light brown sugar (3 1/2 ounces)
•     4 large eggs
•     1-1/2 cups vegetable oil , safflower oil, or canola oil

For the Cream Cheese Frosting

•     8 ounces cream cheese , softened but still cool
•     5 tablespoons unsalted butter softened, but still cool
•     1 tablespoon sour cream
•     1/2 teaspoon vanilla extract
•     1-1/4 cups confectioners' sugar (4 1/2 ounces)

Instructions

Step 1: For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray two 9 inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment and spray parchment.

Step 2: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

Step 3: In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.
 
Step 4: In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.

Step 5: Reduce speed to medium; with mixer running, add oil in a slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

Step 6: Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Step 7: Pour into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, 30 minutes, rotating pan halfway through baking time. Cool cakes to room temperature in pan on wire rack, about 2 hours.

Step 8: For the frosting: When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.

Step 9: Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter.

Step 10: To assemble the cake: Trim layers if necessary. Remove any ragged edges. Slightly rounded tops are easily covered by icing, but excessively large bumps may have to be cut off.  Brush all crumbs from cakes. Loose crumbs make icing difficult. Place the bottom layer upside down on a cardboard cake circle. This gives a flat surface for the filling. Place in the center of a turntable or serving plate. Spread icing on bottom layer out to the edges.  Place top layer on bottom layer, right side up. Ice the cake.

Ingredients

Crust

•     20 lemon cookies (e.g., Pepperidge Farm lemon cookies)
•     3 to 4 tablespoons unsalted butter, melted
•     1 teaspoon grated lemon zest

Filling

•     5 (8-ounce) packages cream cheese, at room temperature
•     1 cups sugar
•     5 teaspoons cornstarch
•     1/2 cup limoncello liqueur
•     3 tablespoons lemon juice
•     1/4 cup heavy cream
•     pinch salt
•     2 teaspoons vanilla
•     2 tablespoons lemon zest
•     5 large eggs, at room temperature
•     2 egg yolks, at room temperature

Topping

•     12 ounces of creme fraiche
•     2 tablespoons sugar
•     1 teaspoon limoncello

Instructions

Step 1: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Step 2: For the Crust: Finely grind the cookies in a food processor. Add the melted butter and lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 10 minutes. Cool the crust completely on a cooling rack. Lower the oven temperature to 325 degrees F.

Step 3: For the Fillling: In a large mixer bowl, beat the cream cheese, sugar, and cornstarch until smooth for about 3 minutes, stopping the mixer occasionally and scraping down the sides of the work bowl. Add the limoncello, lemon juice, heavy cream, salt, vanilla, and 2 tablespoons of lemon zest. Mix well. Add the eggs one at a time, and beat just until blended. Scrape down the sides of the bowl as needed.

Step 4: Pour the cheese mixture over the crust in greased 9-inch springform pan. The batter will reach the rim of the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan.

Step 5: Bake at 325 degrees F for 1 hour and 15 minutes until the center of the cake moves slightly when the pan is gently shaken (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour.

Step 6: For the Topping: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight. Best served at room temperature.

Ingredients

•     2 cups all-purpose flour
•     1/2 cup unsweetened cocoa powder
•     1/2 tsp baking powder
•     1/2 tsp baking soda
•     1/2 tsp salt
•     2 sticks (8 ounces) unsalted butter, room temperature
•     1-1/2 cups sugar
•     2 large eggs
•     2 large egg yolks
•     1 tsp pure vanilla extract
•     1 cup buttermilk
•     4 ounces of bittersweet chocolate, melted and cooled
•     1 recipe for chocolate icing

Instructions

Step 1: Preheat oven to 350 degrees F.  Butter two 9-X-2-inch round cake pans.

Step 2: Whisk together the flour, cocoa, baking powder, baking soda, and salt. 

Step 3: Beat the butter on medium speed until soft and creamy. Add the sugar and beat for 2 minutes, until it is thoroughly blended into the sugar.

Step 4: Add the eggs one at a time, then the yolks one by one, beating for 1 minutes after each addition and scraping down the sides and bottom of the bowl as needed. 

Step 5: Beat in the vanilla.

Step 6: Reduce the mixing speed to low and add the dry ingredients alternatively with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. 

Step 7: Scrape down the bowl and add the melted chocolate, folding it in with the rubber spatula. Divide the batter between the cake pans.

Step 8: Bake for 26 to 30 minutes, or until the cakes feel springy to touch and start to pull away from the sides of the pans.  Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them.  Invert and cool to room temperature right side up.
 

Step 9: Assemble and frost cake with chocolate icing.

Adapted from Cook's Illustrated, Published March 1, 2001.

Makes one 9-inch, 4-layer cake.

Ingredients

Cake

•     1 large egg
•     5 large egg whites
•     3/4 cup cream of coconut
•     1/4 cup water
•     1 teaspoon vanilla extract
•     1 teaspoon coconut extract
•     2-1/4 cups cake flour (9 ounces), sifted
•     1 cup granulated sugar
•     1 tablespoon baking powder
•     3/4 teaspoon table salt
•     12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
•     2 cups packed sweetened shredded coconut (about 8 ounces)
•     1 recipe for Coconut Buttercream

Instructions

Step 1: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.

Step 2: Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Step 3: Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds.

Step 4: With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

Step 5: With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Step 6: Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.

Step 7: Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.

Step 8: While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

Step 9: To Assemble the Cake: With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
Step 10:  Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
Step 11:  Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
Step 12: Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing.
Step 13: Repeat steps 3 and 4 with remaining cake layers.

Step 14: To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.

Adapted from Cuisine at Home, April 2010

Ingredients

For the Torte:

•     1/3 cup water
•     1/2 cup sugar
•     1 stick unsalted butter, cubed
•     12 ounces bittersweet chocolate chips
•     1 teaspoon instant espresso powder
•     1/4 teaspoon table salt
•     1/3 cup almond liqueur OR cold brewed coffee
•     2 teaspoon almond extract
•     6 eggs

For the Ganache:

•     1/2 cup heavy cream
•     3/4 cup bittersweet chocolate chips (4 ounces)
•     Toasted sliced almonds
•     Fresh strawberries or raspberries

Instructions

Step 1: Preheat oven to 325. Coat a 9 x 2 inch round cake pan with cooking spray. Line with parchment paper cut to fit into bottom of pan; coat with nonstick spray.

Step 2: Bring water and sugar for the torte to a boil in a pan to dissolve sugar; remove from heat.

Step 3: Add butter, 1 bag of chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth.

Step 4: Whisk in liqueur and almond extract.

Step 5: Whisk eggs until whites and yolks are mixed, then whisk into chocolate mixture.

Step 6: Pour batter into prepared cake pan,and place cake pan inside a roasting pan.

Step 7: Add warm water to roasting pan halfway up the outside of the cake pan. Bake torte until puffed and soft to the touch, 40 to 45 minutes. Remove roasting pan from oven, then remove the cake pan to a cooling rack. Let cool 1 hour. Run a paring knife around inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature before
serving.

Step 8: Before serving, heat cream for the ganache in a microwave safe measuring cup in a microwave on high until boiling, 1 to 2 minutes. Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. Cool Ganache 2 to 3 minutes, then spread over top and down the sides of torte. Sprinkle top with almonds. Dip a knife into hot water and wipe dry for each slice. Serve cake with strawberries. Chill any leftover cake.

Ingredients

For the cake:

• 4-1/2 large egg whites, at room temperature (4.8 ounces)
• 1 cup milk (8.5 ounces), divided
• 2-1/4 teaspoon pure vanilla extract
• 3-1/2 cups (10.5 ounces) cake flour, sifted into cup and leveled
• 1-1/2 cups (10.5 ounces) granulated sugar
• 3-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons (6 ounces) unsalted butter, softened (65° to 75°F)

For the Dulce de Leche:

• 2 cans sweetened condensed milk

For the dulce de leche frosting:

• 1 recipe for dulce de leche buttercream

Instructions

My mother and I were searching for a German chocolate cake recipe to make for our Christmas day dinner and she found this one on the Taste of Home website. This one is a really good and classic German chocolate cake recipe.  It is straightforward and fairly easy to make.  This was my first attempt and it turned out delicious.  

Adapted from Taste of Home

Ingredients

For the cake:

• 4 ounces German sweet chocolate, chopped
• 1/2 cup water
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

For the frosting:

• 1-1/2 cups sugar
• 1-1/2 cups evaporated milk
• 3/4 cup butter
• 5 egg yolks, beaten
• 2 cups flaked coconut
• 1-1/2 cups chopped Diamond of California® Pecans
• 1-1/2 teaspoons vanilla extract

Instructions

    

   

Ingredients

For the Cake:

• 2 cups whole wheat flour (I used whole wheat pastry flour)
• 1 teaspoon baking powder
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground all spice
• 4-1/2 cups finely grated carrots
• 2 cups sugar
• 4 large eggs
• 1 cup vegetable oil, safflower oil, or canola oil

For the Cream Cheese Frosting:

• 1-8 ounce package of cream cheese
• 1/2 cup unsalted butter, at room temperature
• 3 teaspoons pure vanilla extract
• 4-1/2 to 4-3/4 cups sifted powdered sugar

Instructions:

Ingredients

For the cake:

• 2-1/2 cups cake flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 cup (2 sticks) unsalted butter, slightly softened 
• 1-1/2 cups granulated sugar 
• 2 large whole eggs, at room temperature 
• 3 large egg yolks, at room temperature 
• 2 teaspoons vanilla extract 
• 1 teaspoon grated lemon zest 
• 1/4 cup limoncello
• 1/2 cup whole milk 

For the lemon syrup:

• Juice of 1 lemon
• 3 to 4 tablespoons limoncello
• 1/3 cup water
• 1/2 cup sugar

For the lemon curd:

• 1-1/4 cups sugar
• 1 teaspoon cornstarch
• 1/2 cup lemon juice
• 2 large eggs
• 2 large egg yolks
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces

For the limoncello zabaglione:

• 4 egg yolks
• 1/2 cup sugar
• 1/2 cup Limoncello
• 8 ounces mascarpone cheese
• 8 ounces of cream cheese
• 2 cups heavy cream

Instructions

Ingredients

For the cake:

• 2-1/2 cups cake flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 cup (2 sticks) unsalted butter, slightly softened 
• 1-1/2 cups granulated sugar 
• 2 large whole eggs, at room temperature 
• 3 large egg yolks, at room temperature 
• 2 teaspoons vanilla extract 
• 1 teaspoon grated lemon zest 
• 1/4 cup fresh lemon juice 
• 1/2 cup whole milk 

For lemon curd:

• 2-1/3 cups sugar
• 2 teaspoons cornstarch
• 1 cup fresh lemon juice
• 4 large eggs
• 4 large egg yolks
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

For the lemon frosting:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup lemon curd
• 4 cups heavy cream

Instructions

  

  

 

Makes two 9-inch layers
 

Ingredients

•     1 cup cocoa, plus more for dusting
•     3/4 cup strong coffee, boiling
•     1 cup milk, room temperature
•     2-3/4 cups cake flour (not self-rising)
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1-1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
•     2-1/2 cups sugar
•     1 tablespoon pure vanilla extract
•     4 large eggs, room temperature
•     Hershey's Cocoa Chocolate Frosting
   

Instructions

Step 1: Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess.

Step 2: Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
    
Step 3: Using an electric mixer, beat the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
    
Step 4: Add the sifted dry ingredients to the chocolate mixture, stirring until just combined.

Step 5: Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.

Step 6: Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.

Step 7: To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of chocolate frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips

Makes  l0 to l2 servings.

Ingredients

•     2 cups vanilla wafer crumbs
•     1/4 cup butter, melted
•     2 (8 ounce) packages light Philadelphia Cream Cheese, softened
•     3/4 cup sugar
•     2 tablespoons cornstarch
•     1 teaspoon vanilla
•     3 eggs
•     1 cup canned pumpkin
•     3/4 teaspoon cinnamon
•     1/4 teaspoon ground nutmeg

Topping

•     2 cups sour cream
•     1/3 cup sugar
•     1 teaspoon vanilla
•     Pecan halves for decoration

Instructions

Step 1: For the Cheesecake: Combine crumbs and margarine; press onto bottom and sides of a 9-inch springform pan.  

  

Step 2: Combine cheese, 1/2 cup sugar, cornstarch, and vanilla, mixing at high speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.

Step 3: Reserve 1 cup of the cheese mixture.  Add pumpkin, remaining 1/4 cup sugar and spices to remaining cheese mixture.  Mix well.  You should have a little over 3 cups of the pumpkin mixture and 1 cup of the plain cheese mixture.

Step 4: Layer half of pumpkin mixture and half of  the plain cheese mixture over crust.  Repeat layers.  Cut through batter with knife several times for marble effect. 

   

Step 5: Bake at 350 degrees Fahrenheit. Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

Step 6: For the Topping:  Mix sour cream, sugar and vanilla together. Spread on top of cheesecake. Cook for an additional 5 minutes.

Loosen cake from  rim of pan; cool before removing from rim of pan.  Chill before serving.

Ingredients

• 1-1/2 cups whole wheat pastry flour
• 1-1/2 cups cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1-3/4 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 cup canola oil
• 1 teaspoon pure vanilla extract
• zest of 1 orange and 1 lemon
• powdered sugar for topping

Instructions

Adapted from Cook's Illustrated, Published May 1, 2006. 

Ingredients

Cake

•     1-1/4 cups cake flour (5 ounces)
•     1-1/2 teaspoons baking powder
•     1/4 teaspoon table salt
•     1 cup sugar (7 ounces)
•     5 large eggs (2 whole and 3 separated), room temperature
•     6 tablespoons unsalted butter , melted and cooled slightly
•     2 tablespoons water
•     2 teaspoons vanilla extract

Strawberry Filling

•     2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
•     4 - 6 tablespoons sugar
•     2 tablespoons Kirsch
•     Pinch table salt

Whipped Cream

•     8 ounces cream cheese , room temperature
•     1/2 cup sugar (3 1/2 ounces)
•     1 teaspoon vanilla extract
•     1/8 teaspoon table salt
•     2 cups heavy cream

Instructions

Step 1: For the cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour two round 9 by 2-inch cake pan and line with parchment paper.

Step 2: Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.

Step 3: Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

Step 4: In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.

Step 5: With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Step 6: Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

Step 7: Evenly pour batter into prepared pans and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

Step 8: For the strawberry filling: Halve 24 of best-looking berries and reserve.

Step 9: Quarter the remaining berries; toss with 4-6 tablespoons of sugar in medium bowl and let sit for 1 hour, stirring occasionally. Strain juices from berries and reserve. You should have about 1/2 cup of liquid.

Step 10: In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

Step 11: For the whipped cream icing: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

Step 12: Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

Step 13: To assemble the cake: Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

Step 14: Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.

Step 15: Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.

Step 16: Gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.  The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.

Ingredients

• 1 cup unsalted butter 
• 1 cup water
• 4 tablespoons natural unsweetened cocoa
• 2 cups sugar
• 1/2 teaspoon salt 
• 2 cups all-purpose flour
• 2 eggs
• 1/2 cup buttermilk (alternatively, you can substitute 8 ounces sour cream for the buttermilk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 recipe for Hershey's cocoa chocolate icing

Instructions

Ingredients

For the cake:

• 1-1/2 cups cake flour
• 3/4 cup all purpose flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, room temperature
• 1-1/2 cup plus 4 tablespoons granulated sugar
• 8 eggs
• 3 teaspoons vanilla extract

For the Milk Mixture:

• 1-1/2 cups whole milk
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup heavy cream

For the Frosting:

• 3 cups heavy whipping cream, cold
• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract

Instructions:

Ingredients

For the filling and topping:

• 4 tablespoons (1/2 stick) unsalted butter
• Scant 1 1/4 cups walnuts, coarsely chopped
• 1 teaspoon ground cinnamon
• Scant 3 tablespoons dark muscovado sugar (may substitute turbinado or another coarse raw sugar)

For the Cake:

• 6 tablespoons unsalted butter (3/4 stick), at room temperature, plus more for the pan
• 1/2 cup granulated sugar, preferably superfine
• 2 large eggs
• 1 2/3 cups flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon sour cream
• 6 ounces plain sesame halvah, broken into 1-inch pieces

Instructions

Ingredients

For the cake:

•     3/4 cup plus 2 tablespoons (2.3 ounces) Dutch-processed cocoa powder (sift before measuring)
•     1/2 cup boiling water
•     1/2 cup canola oil
•     4 large eggs, separated, plus 2 egg whites at room temperature (1/4 cup of yolks and 3/4 cup of whites)
•     1 teaspoon vanilla extract
•     3/4 cup (2.6 ounces) cake flour (sifted into the cup and leveled off)
•     2/3 cup (2.6 ounces) all-purpose flour (sifted into the cup and leveled off)
•     1-1/2 cup (10.6 ounces) sugar
•     2 teaspoon baking powder
•     1 teaspoon baking soda
•     1/4 teaspoon salt

For the filling - Make filling at least 3 hours before using:

•     1 cup heavy cream
•     1 cup sugar
•     3 large egg yolks
•     3 ounces butter, cut into small pieces
•     ½ teaspoon salt
•     1 cup pecans, toasted and finely chopped
•     1 1/3 cups unsweetened coconut, toasted

For the syrup:

•     1 cup water
•     3/4 cup sugar
•     2 tablespoons dark rum

For the chocolate icing:

•     8 ounces bittersweet or semisweet chocolate, chopped
•     1 cup heavy cream
•     1/4 teaspoon pure vanilla extract

Instructions

Step 1: To make the cake: Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Step 2. In the bowl of a stand mixer, by hand, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes.

Step 3. Add the oil and yolks to the mixer bowl with the chocolate. Attach the whisk beater. Starting on low speed, gradually raise the speed to medium and beat for about 1 minute, or until smooth and shiny, and resembling a buttercream. Scrape down the sides of the bowl. Beat in vanilla for a few seconds.

Step 4. In a medium bowl, sift together the cake and all-purpose flour, sugar, baking powder, baking soda, and salt.

Step 5. Mix in half of the dry ingredients into the chocolate mixture and beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Repeat with the remaining flour mixture. Raise the speed to medium high and beat for 1 minute. Scrape down the sides and the bottom of the bowl. The mixture will be very thick. 

Step 6. On low speed add the egg whites. Gradually raise the speed to medium and beat for 2 minutes. The batter will be the consistency of thick soup.

Step 7. Divide the batter into the 2 prepared cake pans (each one will be 1/4 full), smooth the tops, and bake for about 25 to 35 minutes, until a toothpick inserted into the center comes out clean.

Important Note: During the baking, the batter will rise almost to the top of the pans and a little higher in the middle. They will start to lower just before the end of baking. To prevent the collapse of the delicate foam structure, while still hot the cakes must be unfolded as soon as they have baked.

Step 8: Leave oven on to toast the pecans.

Step 9: Cool cake layers completely. While the cakes are baking and cooling, make the filling and icing.

Step 10: To toast the pecans: Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance the flavor.  Stir once or twice to ensure even toasting and avoid overbrowning. Set aside.

Step 11: To make the filling: Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

Step 12. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

Step 13. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

Step 14: To make the syrup: In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

Step 15: To make the icing: Process the 8 ounces of chopped chocolate in a food processor until fine.

Step 16: Heat the cream until it just begins to boil. Remove from heat and pour the cream through the feed tube of the food processor in a steady stream. Process for a few seconds until smooth.

Step 17:Pulse in the vanilla the chocolate.

Step 18: Cover and cool in the refrigerator. Stir every 20 to 30 minutes until it reaches a soft frosting consistency.

Step 19: To assemble the cake: Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Step 20: Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Step 21. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
   

This buckeye recipe belongs to my sister-in-law Amy and it is the best.

Ingredients

For the peanut butter balls:

•     2 cups smooth peanut butter (not the natural kind)
•     1/4 cup butter (room temperature)
•     3-3/4 cups powdered sugar

For the chocolate coating:

•     2 cups or 12 -14 ounces chocolate
•     2 tablespoons Crisco

Instructions

Step 1: To make the peanut butter balls: Cream all ingredients together with a mixer.

Step 2: Form into one inch balls on wax paper lined cookie sheet  and freeze one hour.

Step 3: To make the chocolate coating: Put chocolate and crisco in microwave for 1 minute and then stir. 

Step 4: Melt remaining chips in 10-15 second burst but don't get to hot. 

Step 5: Dip frozen balls and place back on wax paper lined cookie sheet in freezer to harden.

Step 6: Wet your finger to remove toothpick mark on top of candy.

Ingredients

•     16 cups popcorn
•     1 cup unsalted butter
•     2 cups light brown sugar (packed)
•     1/2 cup light corn syrup
•     1/2 teaspoon baking soda
•     1 teaspoon vanilla
•     1 teaspoon salt

Instructions

Step 1: Combine butter, sugar, corn syrup, and salt in a medium saucepan.

Step 2: Bring mixture to a boil and continue to boil for five minutes or until soft ball stage.

Step 3: Add soda and vanilla at the end of cooking.  Stir well until foamy. 

Step 4: Pour over popcorn.  Stir until coated. 

Step 5: Spread on shallow pan in thin layer.  May need three pans. Bake one hour at 250 degrees F.  Stir every fifteen minutes.

Adapted from Marcel Desaulniers' I'm Dreaming of a Chocolate Christmas

Ingredients

For the Chocolate Cups

•     Twelve 6-inch squares aluminum foil
•     8 ounces semisweet baking chocolate, melted     

For the peanut butter mousse

•     One 8-ounce package cream cheese, softened
•     1 cup creamy peanut butter
•     1/4 cup granulated sugar
•     2/3 cup heavy cream
•     1/4 teaspoon pure vanilla extract
•     1/2 cup semisweet chocolate mini morsels

Instructions

Step 1: For the chocolate cups: Line twelve 2-ounce ramekins with the aluminum foil, pushing down to shape the foil to the ramekins. Although the recipe is for 10 peanut butter cups, use 12 ramekins to insure against the possibility of a broken chocolate cup or two.

Step 2: Using 1 slightly heaping tablespoon or a level #70 ice-cream scoop, portion the melted chocolate into each ramekin, then use the back of a teaspoon to spread the chocolate over the insides to completely cover the foil. Refrigerate the ramekins until the chocolate is thoroughly hardened, 30 to 40 minutes.

Step 3: For the peanut butter mousse: Place the softened cream cheese, peanut butter, and sugar in the bowl of a stand electric mixer fitted with a paddle.

Step 4: Beat on medium for 1 minute until combined. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.

Step 5: Place the heavy cream and vanilla in a clean mixer bowl and attach a balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes.

Step 6: Use a rubber spatula to fold the whipped cream into the peanut butter mixture until thoroughly incorporated, then fold in the chocolate mini morsels.

Step 7: To assemble the cups: Remove the ramekins from the refrigerator and the foil cups from the ramekins. Very carefully remove the foil from each chocolate cup.

Step 8: Transfer the peanut butter mousse to a pastry bag fitted with a large star tip. Pipe the mousse into each cup so it peaks about 1 inch above the top of the cup. Refrigerate for at least 30 minutes before serving.

Ingredients

•     6 ounces chocolate chips
•     1/2 cup sugar
•     3 tablespoons light corn syrup
•     1/2 cup bourbon or rum
•     2-1/2 cups vanilla wafers, crushed
•     1 cup finely chopped walnuts
•     Powdered sugar

Instructions

Step 1: Melt chocolate in microwave.

Step 2: Stir in sugar, corn syrup, and them blend in bourbon or rum.

Step 3: Mix nuts and crushed wafers in separate bowl, then add to chocolate mixture.

Step 4: Form into 1" balls and roll in powdered sugar.  Store rum balls air tight container for up to 7 days.  Rum balls can also be stored in the freezer for up to 3 months.

The alfajor, a traditional Spanish and Latin American cookie, is a sandwich cookie filled with delicious dulce de leche. Sometimes it is sprinkled with powdered sugar, rolled in coconut, or coated in chocolate.

My friend, Theresa, introduced me to this cookie. It was Christmas time and we got together for our annual all-day cookie making fest. Each year we choose a cookie that we haven't made before. She chose alfajores. Although I was skeptical as I watched her make this cookie, I fell in love with it after the first taste.  Her version was coated in chocolate and rolled in coconut. It was delicious. Since then, I've been obsessed with finding the perfect alfajores recipe.

There are hundreds of alfajores recipes and each country and region has its own version. The cookie part is made different ways; some recipes using sugar, butter, flour, and cornstarch (alfajores de maizana) and others just using sugar, butter and flour.  The recipe below is from Peru and it uses more of a shortbread or butter cookie.  I sprinkled the alfajores with powdered sugar but you could dip them in chocolate as well.

Makes about 24 alfajores

Ingredients

For the Manjar Blanco or Dulce de Leche:

•     4 cups of whole milk
•     2 cups of granulated sugar
•     1 vanilla bean or 1 teaspoon pure vanilla extract
•     pinch of cinnamon
•     1/4 teaspoon baking soda

For the Alfajores:

•     1/2 cup (1 stick) unsalted butter, softened
•     1/4 cup confectioner’ sugar, plus more for sifting
•     2 large egg yolks
•     1 tablespoon grated lemon zest
•     1/2 teaspoon vanilla extract
•     1-1/2 to 2 cups all-purpose flour
•     1 teaspoon baking powder
•     1 cup dulce de leche
•     Finely grated dried coconut (optional)

Instructions

Step 1: To make the manjar blanco or dulce de leche: Over medium heat, bring the milk to a boil in a heavy 4 quart sauce pan. Add sugar, vanilla bean, and cinnamon being sure to stir the sugar with a whisk until it’s completely dissolved.  Otherwise, your Dulce de Leche will have a gritty consistency.

Step 2: Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.

Step 3: Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1-1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Step 4: For the Alfajores: In a large mixing bowl, cream together the butter and confectioners sugar until smooth.

Step 5: Beat in the egg yolks. Add the zest and vanilla extract and mix well.

Step 6: Sift the flour and baking powder, then mix into the butter mixture to make a dough that is soft but not runny. If it is too soft, add some more flour. Form into a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Step 7: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment

Step 8: On a lightly floured work surface, roll the dough out to 1/8 inch thick and cut into 1 1/2 -inch rounds. Place on the prepared cookie sheet and bake until set, about 10 minutes; the cookies should not color at all.

Step 9: Remove from the sheet and let cool on wire racks.

Step 10: Spread one cookie with dulce de leche and press a cookie on top. If desired, spread dulce de leche around the sides of the cookie and roll in the grated coconut. Or just sift confectioner’s sugar on top.

Repeat with the remaining cookies and dulce de leche


Great alfajores in Sausalito

Ingredients

Ingredients

•     6 large eggs                      
•     1-1/2 cup canola oil                       
•     4 teaspoon baking powder                  
•     1/4 teaspoon salt                      
•     1/2 cup whole milk                      
•     2 cup granulated sugar                      
•     4 tablespoons pure anise flavoring                    
•     2 drops yellow food coloring          
•     3-1/2 cups all-purpose flour 

                    
Instructions

Step 1: Grease and flour two standard bread pans.

Step 2: Add flour and baking powder in a bowl and whisk until combined.

Step 3: In bowl on electric mixer, beat eggs until thick and foamy.

Step 4: Add sugar gradually to eggs and beat well.

Step 5: Slowly add oil and then milk and flavorings until combined.

Step 6: Gradually add flour mixture. 

Step 7: Divide mixture evenly among greased 2 bread pans. Bake at 350 degree until lightly brown, about 20 minutes. slice and toast in oven.

I've learned that chocolate macarons are not the easiest to make. In fact I've attempted this recipe three times and finally after the third try, my macarons were somewhat picture presentable. These aren't perfect but they are much improved from the first two attempts. Because of the addition of the melted chocolate to the macaron batter, there seems to be less room for error in your technique for making the Italian meringue and folding the egg whites into the batter. 

Makes 72 macarons

Ingredients

For the macaron shells:

• 120 grams cacao pâte (or dark chocolate 100% cocoa - I used Callebaut brand)
• 300 grams finely ground blanched almonds (if possible, use Trader Joes sliced dry roasted almonds)
• 300 grams confectioners sugar
• 200 grams extra fine granulated sugar
• 75 mL water
• 110 grams aged Egg Whites at room temperature (to be mixed into dry ingredients)
• 110 grams aged Egg Whites at room temperature (place in bowl of mixer) 
• 4.5 grams Red food coloring
• Cocoa powder for dusting

For the bitter chocolate ganache:

• 400 grams heavy whipping cream
• 400 grams Valrhona chocolate (72% cacao chocolate)
• 140 grams sweet unsalted butter at room temperature

Instructions

    

Adapted from Fine Cooking, December 2006

Ingredients

For the crust:

•     Non-stick cooking spray, vegetable oil, or melted butter for the pan
•     7 ounces (14 tablespoons) unsalted butter, melted and cooled to just warm
•     1/2 cup packed light brown sugar
•     1/2 teaspoon table salt
•     9 ounces (2 cups) unbleached all purpose flour

For the caramel topping:

•     2 cups pecan halves, toasted and coarsely chopped
•     1 cup packed light brown sugar
•     3/4 cup heavy cream
•     4 ounces (1/2 cup) unsalted butter, cut into chunks
•     1/2 cup light corn syrup
•     1/4 teaspoon table salt

For the ganache:

•     6 tablespoons heavy cream
•     2 ounces good-quality bittersweet chocolate, finely chopped (about 1/2 cup)

Instructions

To make the shortbread crust: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 ounces) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Step 1: Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking.

Step 2: In a medium bowl, stir together the butter, brown sugar, and salt. Stir in the flour to make a stiff dough.

Step 3: Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Step 4: Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.

Step 5: Bake the dough for 20 minutes, and then decrease the oven temperature to 300°F and bake until the crust is golden all over and completely set, about 15 more minutes.

Step 6: To make the topping: Sprinkle the pecans evenly over the crust.

Step 7: In a heavy medium saucepan, bring the brown sugar, cream, butter, corn syrup, and salt to a boil over medium-high heat, stirring until all the ingredients are melted and smooth. Let the mixture continue to boil, without stirring, until a candy thermometer registers 240°F, about 6 more minutes.

Step 8: Turn off the heat and immediately (but carefully) pour the caramel evenly over the prepared crust. Let the bars cool completely, about 2 hours, before garnishing with the ganache.

Step 9: To make the ganache: Put the chocolate in a small heat proof bowl.

Step 10: In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.

Step 11: Fill a plastic zip-top baggie with the ganache, snip the tip off a corner, and drizzle the ganache decoratively over the caramel bars (you don’t have to use all the ganache; keep the extra in the fridge for 5 days). Let the ganache set for 30 minutes to an hour.

Step 12: Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares. They will keep at room temperature for 1 week.
 

Makes about 40 cookies

Ingredients

•     6 ounces sugar (3/4 cup plus 1 tablespoon)
•     14 ounces dark brown sugar (2 cups, packed)
•     8 ounces butter (melted, cooled) (2 sticks)
•     4 teaspoons vanilla extract 
•     2 large eggs
•     2 large egg yolks
•     20 ounces all-purpose flour (4-1/2 cups plus 1 tablespoon)
•     1 teaspoon baking soda
•     1 teaspoon salt
•     13 ounces semi-sweet chocolate chips
•     6 ounces of 60% chocolate pistols

Instructions

Step 1: Preheat oven to 325 degrees Fahrenheit. 

Step 2: Melt butter, remove when melted and allow to come back to room temperature.

Step 3: Sift dry ingredients together in a separate bowl and gently whisk for 10 seconds to blend them together. Set aside.

Step 4: Add butter to sugars in the bowl of your stand mixer. Allow it to fully combine running the mixer on low speed, add in vanilla extract.  Add eggs and yolks one at a time. Combine fully.

Step 5: Add dry ingredients in scoopfuls. Mix to just combine. Pour in chocolate pieces, and just combine.

  
Step 6: Scoop out the dough into small balls using an cookie scooper.  Evenly place balls a few inches apart on a parchment lined sheet tray.

Step 7: Bake until light and golden in appearance (for 8 minutes, rotate, then bake for 8 minutes more).

Adapted from Cook's Illustrated: Thick and Chewy Triple-Chocolate Cookies, published September 1999

Makes about 4 dozen cookies

Ingredients

•     2 cups unbleached all-purpose flour
•     1/2 cup cocoa powder
•     2 teaspoons baking powder
•     1 teaspoon table salt
•     16 ounces semisweet chocolate , chopped
•     12 ounces Reese's peanut butter chips (about 2 cups)
•     4 large eggs
•     2 teaspoons vanilla extract
•     2 teaspoons instant coffee or espresso powder
•     10 tablespoons unsalted butter (1 1/4 sticks), softened
•     1-1/2 cups packed light brown sugar
•     1/2 cup granulated sugar

Instructions

Step 1: Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

Step 2: Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.

Step 3: Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

Step 4: In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular.

Step 5: Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add melted chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula.

Step 6: With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat.

Step 7: Mix in peanut butter chips. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Step 8: Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop.

Step 9: Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes.

Step 10: Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature.  Remove cooled cookies from parchment with wide metal spatula and serve.

Ingredients

• 1 cup butter, room temperature
• 2 cups light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 1-1/2 cup finely chopped pecans
• 1 cup Heath English toffee bits

Instructions

Ingredients

• 1 cup butter (2 sticks or 226 grams), room temperature
• 1 cup packed brown sugar (210 grams)
• 1 large whole egg and 1 large egg yolk
• 1 1/2 teaspoon pure vanilla extract
• 1 1/2 cup all-purpose flour (187 grams)
• 1 cup blended oatmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 cups old-fashion rolled oats (260 grams)
• 1 cup raisins
• Maldon sea salt

Instructions

Ingredients

• 2 cups unbleached all-purpose flour (10 ounces)
• 1/2 cup Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 16 ounces semisweet chocolate, chopped
• 12 ounces semisweet chocolate chips (about 2 cups)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee or espresso powder
• 10 tablespoons unsalted butter (1 1/4 sticks), softened
• 1-1/2cups packed light brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)

Instructions

Makes about 3-1/2 dozen

Ingredients

•     4 ounces unsweetened chocolate
•     1 cup unsalted butter
•     3 large eggs, separated
•     1-1/4 cups sugar
•     1/2 teaspoon anise extract
•     1/2 teaspoon almond extract
•     3-1/4 cups all-purpose flour
•     1 teaspoon baking powder
•     1 cup sliced almonds
•     1 egg white, slightly beaten 

Instructions
 

Step 1: Preheat oven to 350 degree F. Lightly grease 2 cookie sheets.

Step 2: Melt chocolate and butter in top of double boiler over simmering water. Remove from heat. Cool. Alternatively, you may melt the butter and chocolate in microwave by heating about 2 minutes at MEDIUM (50%) power stirring at 30 second intervals.

Step 3: Beat egg yolks and half of the sugar until thick and pale. Slowly beat in melted chocolate mixture.

Step 4: Add anise and almond extract. Alternatively, you may substitute 2 drops of anise oil for anise extract.

Step 5: Beat three egg whites with remaining sugar until stiff but not dry. Fold into chocolate mixture.

Step 6: Sift flour and baking powder in bowl. Add flour mixture slowly to chocolate mixture. Add almonds and blend well.

Step 7: With lightly floured hands, divide dough into four portions. Form dough into cylinder shaped logs (1-1/2" wide by 10 inches long).

Step 8: Place on prepared baking sheets. Brush dough all over with lightly beaten egg whites. Bake until dough is set about 35 to 45 minutes.

Step 9: Remove from oven. Allow cookie log to become firm for 2 or 3 minutes after removal from oven before attempting to slice it, and use a very sharp knife to prevent the fragile slices from breaking. Cut on diagonal into l/2" slices.

Step 10: Arrange on baking sheet, placing the slices on their sides. Return to oven and bake until slightly dry, turning once Bake about five minutes on each side. Cool on wire rack. Cookies can be stored up to two weeks in an airtight container.
 

Ingredients

For the crust:

• 1 cup all purpose flour
• 1/4 cup (packed) golden brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon ice water
• 1 large egg yolk

For the toppings:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup (packed) golden brown sugar
• 6 tablespoons (3/4 stick) unsalted butter, diced
• 2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
• 1 teaspoon vanilla extract
• 6 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons whipping cream
• Flaked sea salt (such as Maldon)

Instructions

  

  

   

Ingredients

• 8-1/2 ounces cake flour
• 8-1/2 ounces bread flour
• 1-1/4 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons coarse salt
• 2-1/2 sticks (1-1/4 cups) unsalted butter
• 10 ounces light brown sugar
• 8 ounces granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1-1/4 pounds bittersweet chocolate disks or chips, at least 60 percent cacao content 
• Maldon sea salt

Instructions

Ingredients

• 1 cup (5 ounces) all-purpose flour
• 1/2 cup (1-1/2 ounces) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups packed (10-1/2 ounces) brown sugar
• 3 large eggs
• 4 teaspoons instant espresso powder (optional)
• 1 teaspoon vanilla extract
• 4 ounces unsweetened chocolate, chopped (I used Ghiardelli 100% cacao)
• 4 tablespoons unsalted butter
• 1/2 cup (3-1/2 ounces) granulated sugar
• 1/2 cup (2 ounces) confectioners' sugar

Instructions

I was talking to my mother the other day on the phone and she mentioned that she had made gallettes, one of my favorite cookies.  My mom and aunts have been making these waffle cookies all of my life and they will forever remind me of them and my childhood. That night, after talking with my mother, I had a heavenly, sweet, and inspiring dream -instead of the delicious vanilla almond tasting cookie of my childhood, they were chocolate through and through.  The next day, I had no choice but to recreate the chocolate gallette in my dreams.  And I have to say, they are OMG chocolicious. This is one time where my reality is so much better than in my dreams.

Inspired by Better Homes and Gardens' Chocolate-Peppermint Waffle Cookies

Makes about 6 dozen cookies

Ingredients

For the waffle cookie:

• 1/2 pound unsalted butter
• 1 cup brown sugar
• 1 cup white sugar
• 6 large egg yolks
• 6 large egg whites
• 1 teaspoon vanilla
• 9 ounces semisweet chocolate chips
• 1 teaspoon instant coffee or espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2-1/2 cups all-purpose flour

For the glaze:

• 4 tablespoons unsalted butter
• 1/2 cup powdered sugar
• 4 tablespoons unsweetened cocoa powder
• 3 to 4 tablespoons milk

Instructions

  

  

   

  

Adapted from Gourmet, January 2003

Makes 12 big pies

Ingredients

For cakes

•     2 cups all-purpose flour
•     1/2 cup Dutch-process cocoa powder
•     1 teaspoon instant espresso powder
•     1 1/4 teaspoons baking soda
•     1 teaspoon salt
•     1 cup well-shaken buttermilk
•     1 teaspoon vanilla
•     1 stick (1/2 cup) unsalted butter, softened
•     1 cup packed brown sugar
•     1 large egg
   

For filling

•     1 stick (1/2 cup) unsalted butter, softened
•     1 1/2 cups confectioners sugar, sifted
•     2 cups marshmallow cream such as Marshmallow Fluff
•     1 teaspoon vanilla
   

Instructions

Step 1: Preheat oven to 350°F.

Step 2: To make the cakes:

Step 3: Whisk together flour, cocoa, espresso powder, baking soda, and salt in a bowl until combined.

Step 4: Stir together buttermilk and vanilla in a small bowl.

Step 5: Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well.

Step 6: Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Step 7: Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.

Step 8: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Step 9: To make the filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Step 10: To assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Makes 36 cookies

Ingredients

•     14 ounce sweetened condensed milk
•     2 extra-large egg white
•     1 1/2 teaspoons vanilla
•     1/4 teaspoon salt
•     14 ounce flaked or shredded sweetened coconut
•     6 ounce semi-sweet or bittersweet chocolate (optional)

Instructions

Step 1: Preheat oven to 325°F.  Grease or line 2 cookie sheets with parchment paper.

Step 2: Combine the coconut, condensed milk, and vanilla in a large bowl.

Step 3: In the bowl of a mixer fitted with the whisk attachment, whip the egg whites and salt on high speed until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.

Step 4: Drop the batter by tablespoonfuls about 2 inches apart onto the cookie sheets. 

Step 5: Bake, 1 sheet at a  time, until golden brown, 25 to 30 minutes until golden brown.  Let stand briefly, then remove to a rack to cool.


Step 6: To dip in chocolate: While the macaroons are baking, in a stainless steel or glass bowl fitted over a small saucepan of simmering water, melt the chocolate. When macaroons are cooled, dip one half into chocolate and place on cooling rack or parchment lined sheet pans to set.

 

Ingredients

• 1-3/4 sticks (14 tablespoons) unsalted butter
• 1/4 cup granulated sugar (1-3/4 ounces)
• 2 cups packed dark brown sugar (14 ounces), divided
• 2 cups all-purpose flour plus 2 tablespoons (10-1/2 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

Instructions

Makes about 6 dozen small cookies or 4 dozen medium-sized cookies

Ingredients

• 2 cups unbleached all-purpose flour (10 ounces)
• 1/2 cup (1-1/2ounces) natural cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 16 ounces unsweetened chocolate, chopped (I used Ghiardelli 100% cacao)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee or espresso powder
• 10 tablespoons unsalted butter (1-1/4 sticks)
• 1-1/2 cups packed light brown sugar (14 ounces)
• 8 ounces semisweet chocolate chips
• 5 ounces of Andes creme de menthe baking pieces

Instructions

Ingredients

• 3 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon baking powder
• 3 cups all purpose flour

Instructions

  

  

  

 

The cuccidati is the Italian version of the American Fig Newton or actually, more accurately, I think the Fig Newton is the American version of the Italian cuccidati.  The cuccidati is a Sicilian fig cookie made typically at Christmas time, and boy is it a pain in the ass to make. The dough is soft and buttery and melts the minute you start to roll it out.  Once the dough begins to melt, it becomes incredibly difficult to roll the fig filling in the dough.  Here are some helpful tips that I've learned over the years -- Don’t ignore the refrigeration time for the dough, the colder the dough, the easier to roll. When rolling your dough, don't be afraid to dust your counter with a little flour to prevent the dough from sticking. Also, the longer you chill the filling, the more flavorful your cookies will be. You should marinate the fig filling in the brandy, honey, and spices for at least 24 hours or longer. And finally, my best friend when making these cookies is a dough scrapper.  You should definitely have one on hand when rolling the dough and forming the cookie logs.

Adapted from Gourmet magazine

Makes about 6 dozens

Ingredients

For the filling:

•     1 cup packed soft dried Mission figs (8 oz), hard tips discarded
•     3/4 cup raisins (3 3/4 oz), plumped
•     3/4 cup mild honey
•     1/4 cup brandy
•     1-1/2 teaspoons finely grated fresh orange zest
•     1 teaspoon finely grated fresh lemon zest
•     1 tablespoon ground cinnamon
•     1/4 teaspoon ground cloves
•     1/4 teaspoon freshly grated nutmeg
•     3/4 cup whole almonds (4 oz), toasted and coarsely chopped
•     3/4 cup walnuts (3 oz), toasted and coarsely chopped

For the dough:

•     4 cups all-purpose flour
•     1 cup plus 2 tablespoons sugar
•     1 tablespoon baking powder
•     1 teaspoon salt
•     2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
•     2 large eggs, lightly beaten
•     1/2 cup whole milk
•     1-1/2 teaspoons vanilla
•     1 teaspoon finely grated fresh orange zest

For the icing:

•     1 cup confectioners sugar
•     1/2 teaspoon vanilla
•     1 1/2 to 2 tablespoons fresh orange juice
•     A few drops of natural orange oil (optional but very good)

Instructions

Step 1: To make the filling: Pulse the figs and raisins in a food processor until finely chopped, then stir together with the remaining filling ingredients in a bowl. Chill, covered, at least 8 hours. The filling can be made 1 week ahead and chilled, covered.

Step 2: To make the dough: Whisk together the flour, sugar, baking powder, and salt in a large bowl.

Step 3: Add the butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until the most of the mixture resembles coarse meal with some small (roughly a pea-size) butter lumps.

Step 4: Add the eggs, milk, vanilla, and zest and stir with a fork (or pulse in the food processor) until a soft dough forms (starts to form – for the food processor method; do not over process).

Step 5: Halve the dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours. The dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days.

Step 6: To form the cookies: Center an oven rack and preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone mat. Set aside.

Step 7: Roll out 1 rectangle of dough (keep the remaining dough chilled) into a 1/8-inch thick rectangle, about 15- by 14-inch, on a well-floured surface with a floured rolling pin. Trim the edges to form a rectangle with one side exactly 13-inches long; another side can be as long as it can be assuming you rolled it evenly thin (chill the trimmings). Then cut the 13-inch side into 4 (3 1/4-inch-wide) strips. Arrange a little bit less than 1/8 of all filling in a 1-inch-wide log lengthwise down the center of each strip, then fold the sides of each strip up over the filling to enclose it, pinching edges together to seal.

Step 8: Turn the rolls seam-sides down and press gently to flatten the seams. Chill the logs, covered with plastic wrap, for about half an hour before slicing and baking. Cut the logs crosswise with a sharp knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on the prepared baking sheet. Make more cookies in the same manner with the remaining chilled dough, trimmings (re-roll once), and filling.

Step 9: Bake the cookies, in batches, until golden around edges, about 30 minutes. Transfer the cookies to a cooling rack and cool until warm, about 10 minutes. Glaze until the cookies are still warm.

Step 10: Make the icing while the first batch of cookies is baking:

Step 11: Whisk together the confectioners sugar, vanilla, and enough orange juice to make a pourable icing.

Step 12: Brush the icing on the warm cookies. Let the icing to dry completely before packing the cookies for storing.

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup unsalted butter, room temperature
• 1/2 cup butter-flavored crisco, room temperature
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla
• 2 eggs, room temperature
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
• 2 to 3 tablespoons whole milk
• 1 1/2 cup chopped dates
• 3/4 cup chopped pecans or walnuts

Instructions

Step 1: Heat oven to 350 degrees Fahrenheit.  Line cookie sheets with parchment or baking mat

Step 2: Add flour, baking soda, and salt to a bowl and set aside.

Step 3: Beat brown sugar, butter , and orange peel until light and fluffy about 3 to 4 minutes.

Step 4:  Add eggs one at a time and mix until incorporated in the batter.  Mix in vanilla.

Step 5: Add flour mixture to the batter and mix until just incorporated. Add dates and nuts and mix well.

Step 6: Drop by rounded teaspoonful about 2 inches apart onto lined cookie sheet.  Bake 8 to 10 minutes until light brown. Remove from oven and cool on wire rack.

Ingredients

For the cookie dough:

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• 2 cups sifted flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

For the date filling:

• 7-1/4 ounce pitted dates
• 1 cup chopped nuts
• 1/3 cup water
• 1/4 cup sugar
• Dash of salt

Instructions

Step 1: To make the cookie dough: sift flour, baking soda, and salt together in a medium bowl and set aside.

Step 2: Beat butter, brown sugar, and granulated sugar in medium bowl until light and fluffy. 

Step 3: Beat in vanilla and egg.

Step 4: Add sifted dry ingredients. Divide dough into two equal portions, wrap in plastic wrap and chill until firm enough to roll, about an hour.

Step 5: To make the filling: Cut dates in small pieces and place in a medium saucepan.  Then add 1/4 cup granulated sugar, dash salt, and 1/3 cup water. Bring date mixture to a boil and then simmer for 5 minutes, stirring often. Add chopped walnuts and then cool to room temperature.

Step 6: Roll each dough half, on floured waxed paper, into a 9x12 rectangle. Spread with filling; roll up tightly from end.

Step 7: Wrap in paper; chill overnight, Slice 1/8'" thick.

Step 8: Bake at 375°F for 10 minutes.

Ingredients

For the whoopie pies:

• 2 cups (272 grams) all-purpose flour
• 1/2 cup (42 grams) unsweetened cocoa powder (preferably Dutch-processed)
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 cup (240 milliliters) whole milk, at room temperature

For the peanut butter filling:

• 1-1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, at room temperature
• 1 cup (256 grams) creamy peanut butter (not natural)
• 1  cup (120 grams) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon teaspoon fine sea salt

For the optional chocolate glaze:

• 4  ounces (57 grams) bittersweet or semisweet chocolate, finely chopped
• 1/4 cup (60 milliliters) heavy cream

Instructions

Recipe by Dorie Greenspan: Baking from My Home to Yours

Ingredients

• 1-1/4 cups all purpose flour
• 1/3 cup natural unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
• 2/3 cup (packed) golden brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon of fleur de sell or 1/4 teaspoon fine sea salt
• 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped into chips (no pieces bigger than 1/3 inch), or a generous 3/4 cup store-bought mini chocolate chips

Instructions

Makes 6 dozen

Ingredients

• 1/2 pound unsalted butter (2 sticks)
• 1 cup brown sugar
• 1 cup white sugar
• 6 large egg yolk
• 6 large egg white
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour

Instructions

Step 1: Sift together flour, baking powder, and salt in medium bowl; set aside.

Step 2: In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 1 minute.  Beat in sugars until combined and continue beating until light and fluffy, about 3 minutes.

Step 6: Beat egg whites to stiff peaks and fold into dough.

  

Step 7: Chill batter overnight. 

Makes 4 to 6 dozen cookies (depending on size)

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 teaspoon grated orange peel
• 4 cups (500 grams) all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 to 4 tablespoons  whole milk 

For the frosting:

• 1-1/2 cups unsalted butter, softened
• 2 cups powdered sugar
• 1/4 to 1/2 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• Food coloring

Instructions

I wish I knew the true heritage of this cookie because it’s one of my favorites.  My mother and aunts have been making this hearty and gratifying cookie as far back as I can remember. I’d like to think that this delicious cookie is of Italian origin; however, rumor has it that the recipe hails from my cousin’s mother-in-law who was Eastern European.  Whether Italian or Hungarian, this is an awesome cookie for any occasion and one that you should try.

Makes approximately 7 dozen cookies

Ingredients

For the Filling:

• 2 cups granulated sugar
• 4 cups walnuts (finely ground)
• 2 large egg whites (or enough to make a good spreading consistency)

For the Dough:

• 6 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter
• 1/2 cup vegetable shortening
• 1 teaspoon baking soda
• 5 teaspoons baking powder
• 3 large eggs
• 1 cup buttermilk

For the Browned-Butter Icing:

• 2 tablespoons unsalted butter
• 2 cups powdered sugar, sifted
• 1/4 evaporated milk (or whole milk)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.

Step 2: For the Dough: Place all dry ingredients in large bowl and whisk until well-blended.

Step 3: Add butter and shortening to dry ingredients. Cut in shortening and butter (with a pastry blender) until size of small peas.

Step 4: In a separate bowl, combine buttermilk and eggs. Beat until combined.

Step 5: Make a well in the flour mixture, then add egg-buttermilk mixture. Using pastry blending, mix until dough forms into a soft ball. Dough should be soft but not too sticky.  If dough is sticky, liberally add flour to your work surface when rolling dough out.  

Step 6: Divide dough into 6 equal pieces (approximately 9.5 ounces each). 

Step 7: For the Filling: Combine sugar, finely ground walnuts and 2 egg whites in a bowl. Mix well and set aside.

Step 8: Roll dough into a 4" X 14" rectangle.  Arrange approximately 1/2 to 3/4 cup of filling in a 3-inch-wide log lengthwise down the center of each strip leaving approximately 1/2 inch free around the edges. Roll up dough as you would a jellyroll.  Turn the rolls seam-sides down and press gently to flatten the seams.

Step 9: Chill the logs, covered with plastic wrap, for about 1/2 hour before slicing and baking.

Step 10: Slice into 1/2 inch slices. Bake on cookie sheet 350°F oven until light golden brown.

Step 11: For the browned-butter icing: Heat two tablespoons butter in a saucepan over medium-low heat until golden brown. Add 2 cups of sifted powdered sugar and 1/4 cup evaporated milk (or whole milk) and beat until smooth.

Step 12: Ice cookies once they are cool.

Ingredients

For the cookie dough:

• 4  cups (500 grams) all-purpose flour
• 1-1/2  cups (297 grams) granulated sugar
• 1/2  cup (50 grams) cocoa powder
• 4  teaspoons baking powder
• 1  teaspoon ground allspice
• 1  teaspoon ground cinnamon
• 1/2  teaspoon ground cloves
• 1/4 teaspoon salt
• 10  ounces (280 grams) chocolate chips
• 1  cup (189 grams) solid vegetable shortening
• 1 cups (360 mL) milk
• 1  teaspoon vanilla

For the icing

• 2  cups (242 grams) confectioners’ sugar
• 1/2 cup (50 grams) cocoa powder
• 3 to 5  tablespoons milk, as needed
• 1/2 to 1  cup decorative sprinkles

Instructions

This is my mother's signature cookie -well these and her biscotti. No one in the world makes these cookies better than her. This recipe dates back for generations. My mother has altered it slightly over the years, replacing milk with orange peel and orange juice. Twelve cups of flour make a boat load of cookies, and it's probably just fine for families of 6 or more people. If you have a small family, feel free to cut the recipe in half. Oh, one other fact about this recipe - it won first place in the 2008 Montgomery County, Maryland Fair in the "Rolled by Hand" cookie category.

Makes about  15 dozen cookies

Ingredients

•     12 cups all-purpose flour
•     2-1/2 cups sugar
•     9 teaspoons baking powder
•     2 teaspoons salt
•     2 cups unsalted butter (4 sticks)
•     2 teaspoons vanilla
•     2 tablespoons anise flavoring
•     2 teaspoons almond flavoring
•     12 eggs
•     1/4 cup orange juice
•     2 to 3 tablespoons orange zest

For the Icing:

•     Powdered sugar
•     Milk (or orange juice)
•     Vanilla or other flavoring

Instructions

Step 1: Place all dry ingredients in a large bowl.  Sift to combine. 

Step 2: Cut butter into 16 pieces and add to the flour mixture. Work in butter with hands until completely and fully incorporated and butter/flour bits are smaller than the size of peas. As my father always said, mix and caress the butter and flour like you love it. 

Step 3: Add eggs, orange juice, orange zest and flavorings together in a small bowl. Beat together and set aside.

Step 4: Make a well in the flour and add egg mixture to flour mixture. Mix dough with hands until the dough is smooth and firm enough to roll out.  You will most likely need to add a little flour to your surface and knead the dough for a few minutes.

Step 5: Roll into desired shapes and bake at 325 degrees for 10 to 12 minutes until lightly brown.  

Step 6: For the glaze:  Add powdered sugar, milk and vanilla together and mix. The icing's consistency should be runny and easily spreadable.  I sometimes use orange juice instead of milk in the icing.

Step 7: Cool cookies completely, then glaze cookies with powdered sugar icing.

Makes 66 cookies

Ingredients

•     1 3/4 cups all purpose flour
•     1/4 cup unsweetened cocoa powder
•     2 teaspoons baking powder
•     1/2 teaspoon salt
•     4 ounces unsweetened chocolate (chopped).
•     1/2 cup unsalted butter
•     1 3/4 cups sugar
•     3 large eggs
•     2 teaspoons pure vanilla extract
•     3/4 cup mini semi-sweet chocolate chips
•     3/4 cup chopped walnuts or hazelnuts (optional)
•     1/2 cup powdered sugar

Instructions

Step 1: In bowl, mix flour, baking powder, cocoa and salt. 

Step 2: Melt chocolate and butter, stirring; cool. 

Step 3: In mixing bowl, mix chocolate mixture and sugar and beat on slow speed to blend.  Beat in eggs one at a time, then vanilla. 

Step 4: Beat in flour mixture.  Stir in chips and nuts. 

Step 5: Cover, refrigerate overnight.  Let dough rest for 10 minutes before rolling next day. Roll level tablespoons into 1” balls; roll in sifted powdered sugar. 

Step 6: Spray baking sheet and place balls 2” apart.  Preheat oven to 350 degrees and bake 12 to 14 minutes until tops crack. Store in airtight container for up to two weeks.

Makes approximately 3 dozen cookies

Ingredients

• 1 cup water
• 2 cups raisins
• 1/2 cup shortening, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 4 cups flour
• 1/4 teaspoon nutmeg
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup chopped nuts (optional)

Instructions

Step 1: Pre-heat oven to 375 degrees Fahrenheit.

Step 2: Cook raisins in 1 cup boiling water for five minutes.  Set aside and cool. Do not drain raisin mixture.

Step 4: Cream shortening, butter, and sugar until light and fluffy. Add eggs one at a time and beat well. 

Step 5: Add vanilla and cooled raisin mixture. 

Step 6: Gradually add dry ingredients and blend well.  If you are using nuts, add them at this time and mix with wooden spoon. 

Step 7: Drop by teaspoon on greased cookie sheet. 

Step 8: Bake at 375 degrees until lightly brown 12 to 15 minutes.

I love this cookie. I have wanted to try this recipe for some time but I found making the pastry dough and horns a little intimidating. This recipe belongs to one of my mother's friends, who was kind enough to teach us how to make them. It was actually much easier than I had anticipated.

Ingredients

For the dough:

•     4-1/2 cups flour
•     1 pound butter, softened
•     1/2 pint sour cream
•     1 cup buttermilk

For the filling:

•     2 cups whole milk
•     7 tablespoons flour
•     2 cups shortening (crisco)
•     2 cups sugar
•     2 cups powdered sugar
•     1 teaspoon vanilla
•     1 cup marshmallow cream

Instructions

Step 1: For the dough: Mix flour and butter as you would pie dough.  I used a pastry blender.  Softened or room temperature butter will incorporate better into the flour.

       
Step 2: Add sour cream and buttermilk. Mix until blended.  You may need to add a little more flour if dough is too sticky.  I added an additional 1/2 cup of flour.


Step 3: Divide dough into four parts.  Roll each part like a pie shell then fold all four corners to make a square wrap. 

    


Step 4: Wrap each square in wax paper and refrigerate overnight.  Next day, roll each square long about 24 inches long and 3 inches wide.  

Step 5: Cut into strips approximately 1/2 inch wide (perpendicular to the long length). Wrap strip around rod so that edges overlap slightly. 

   

Step 6: Bake at 350 degrees for 20 minutes. Slide horn molds quickly off of rods while still hot. 

Step 7: Let cool completely.

Step 8:  For the filling:  Add 2 cups of milk and flour to saucepan, bring to a boil and simmer over medium heat. Cook until thick and let cool completely.

Step 9: Beat 2 cups shortening and 2 cups sugar - add sugar a little at a time. Add two cups of powdered sugar, 1 teaspoon vanilla and 1 cup marshmallow cream. 

Step 10: Add cooked milk/flour mixture and cream well.
    
My mother's friend, Mary Ann Malcolm.

 My Mother

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup of sunflower oil
• 1/2 cup of sugar
• 2 large eggs
• 1/2 cup of fresh orange juice
• 1/4 cup of brandy
• 1/2 tablespoon orange zest
• 1/2 teaspoon of cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 6 to 7-1/2 cups of all-purpose flour
• Grated walnuts for garnish

For the Syrup:

• 2 cups of water
• 2 cups of sugar
• 1 cup of honey
• 1 cinnamon stick
• 2 lemon slices
• 3 orange slices 

Instructions

Makes about 3 dozen cookies

Ingredients

•     1 cup (2 sticks) butter, softened
•     1/2 cup powdered sugar
•     1 to 2 teaspoons pure vanilla extract
•     1/8 teaspoon salt
•     2 cups flour
•     1/2 cups finely chopped nuts

Instructions

Step 1: Preheat oven to 350°F.

Step 2: Sift your flour first, then measure the required amount.  Sifting, for this particular recipe, is an important step that you shouldn't skip.  Sifting aerates the flours, which alters the texture of the cookie, resulting in a lighter, airier, melt in your mouth texture.

Step 3: Beat butter in a large bowl with an electric mixer on medium speed until light and fluffy.

Step 4: Add 1/2 cup of the powdered sugar, vanilla, and salt; beat until well blended. Stir in flour and nuts.  Note: you should also sift your powdered sugar beforehand to remove any lumps.

Step 5: Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

Step 6: Bake for about 13 to 15 minutes until cookies are slightly brown around the edges. Remove from baking sheets.

Step 7: Immediately roll hot cookies in remaining powdered sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

Biscotti, which literally means twice-baked, is a traditional Italian cookie that’s named after its baking process. These cookies are actually baked twice and made purposely dry and hard because they are meant to be dunked in a drink, such as coffee, tea, or wine. This particular biscotti is one of my mother’s signature cookies and the best biscotti recipe ever. It’s perfectly flavored with almonds, anise and vanilla. 

Ingredients

•     2-1/2 cups all-purpose flour
•     1-1/2 teaspoon baking powder
•     1/2 teaspoon salt
•     1/4 pound unsalted butter (1 stick), at room temperature
•     1 cup granulated sugar
•     1 teaspoon grated orange zest
•     2 large eggs
•     2 teaspoons anise flavoring or black anise seeds
•     1/2 teaspoon pure vanilla extract
•     1/4 teaspoon pure almond extract
•     1-1/2 cups coarsely chopped almonds (toasted)
   

Instructions

Step 1: Pre-heat oven to 325 degrees Fahrenheit.

Step 2: Sift the flour, black anise seeds (if using seeds instead of flavoring), baking powder, and salt. Set aside.

Step 3: Beat butter, sugar and orange zest until fluffy, about 5 minutes.

Step 4: Beat in eggs, one at a time, and the vanilla, almond extract and anise flavoring (if not using the seeds).

Step 5: Gradually beat in flour mixture. Stir in almonds.

Step 6: Divide dough into 2 equal portions, about 15 ounces each.

Step 7: Form dough into two logs about 1-1/2" wide by 14" long. Put on a baking sheet about 3" apart. 

Step 8: Brush the top of each log with egg whites.  

Step 9: Bake until golden brown, about 45 minutes.

Step 10: Remove logs from oven and reduce oven temperature to 250°F.

Step 11: Allow cookie logs to cool and become firm for 2 or 3 minutes after removal from oven before attempting to slice it, and use a very sharp knife to prevent the fragile slices from breaking. Cut logs into 1/2" slices, and put the cut-side up on baking sheets. Instead of a baking sheet, my mom turns a cookie rack upside down and places the cookies on the rack. 

Step 12: Bake until dried, 30 to 40 minutes. If using a baking sheet, turn cookies over after 15-20 minutes. If using the cookie rack, it's not necessary to turn the cookies over.

Makes 112 cookies

Ingredients

•     5 cups blended oatmeal
•     2 cups butter
•     2 cups white sugar
•     2 cups brown sugar
•     4 eggs
•     2 teaspoons vanilla
•     4 cups flour
•     1 teaspoon salt
•     2 teaspoons baking powder
•     2 teaspoons baking soda
•     24 ounces chocolate chips
•     8 ounces Hershey Bar (grated)
•     3 cups chopped nuts (your choice)

Instructions

Step 1: Measure oatmeal and blend in a food processor to a fine powder.

Step 2: Cream the butter and both sugars. Add eggs and vanilla

Step 3: Mix together flour, oatmeal, salt, baking powder and soda. Gradually add to egg mixture, Add chocolate chips, hershey bars and nuts.

Step 4: Roll into balls and place two inches apart on a cookie sheet.

Step 5: Bake for 10 minutes at 375 degrees.

Every Italian family has their own recipe for Italian Wedding Cookies. My family happens to have two recipes - one that belongs to my mother's family and one that belongs to my father's family. The recipe below belongs to my nonna on my father's side. It is similar to my mother's recipe but uses oil instead of butter. This recipe, like my mother's, makes a ton of cookies. The cookies freeze really well so I often make a whole recipe- you can store them in the freezer for up to 3 months.

Makes at least 10 dozen cookies

Ingredients

For the cookie dough:

•     2-1/2 cups sugar
•     2 cups vegetable oil
•     12 large eggs
•     1 tablespoon vanilla
•     2 tablespoons anise flavoring
•     11 cups all-purpose flour
•     7 teaspoons baking powder
•     1 teaspoon salt
•     1/2 cup orange juice
•     2 tablespoon orange zest

For the icing:

•     Powdered sugar
•     Milk
•     Vanilla or other flavorings

Instructions

Step 1: Beat eggs until thick and lemon colored. Add sugar gradually and blend well. Gradually add oil while beating. Add flavorings.

Step 2: Sift flour, baking powder and salt. Add flour and orange juice alternately to egg mixture. Add enough flour to make a soft dough. Dough will be sticky. Refrigerate overnight.

Step 3: Roll out and shaped into braids or knots.

Step 4: Bake on an ungreased cookie sheet 350 degree until lightly brown, about 10 minutes. Do not over bake.

Step 5: Ice cookies with powdered sugar icing.

Ingredients

•     2 cups all-purpose flour
•     1 teaspoon baking soda
•     1 teaspoon baking powder
•     1/2 teaspoon salt
•     2 sticks unsalted butter, softened
•     1 cup sugar
•     1 cup brown sugar
•     2 eggs
•     1 teaspoon vanilla extract
•     3 cups oats (not instant)
•     1 cup dried cranberries
•     6 ounces of good quality white chocolate, coarsely chopped

Instructions

Step 1: Preheat oven to 350; line two baking sheets with parchment paper.  Coarsely chop white chocolate.  Make sure to use a good quality white chocolate. I used Ghiardelli brand

Step 2: Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.

Step 3: Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a tubber scraper or wooden spoon until completely blended.

Step 4: Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Step 5: Drop dough in 3 tablespoons mounds (a #40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart.

Step 6: Bake for 11 to 13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack. If desired, dip cookies in melted white chocolate.

Makes approximately 4 dozen cookies

Ingredients

•     3-3/4 cups sifted all-purpose flour
•     3 teaspoons baking powder
•     1/2 teaspoon salt
•     1 cup butter (2 sticks), room temperature
•     1-1/2 cups sugar
•     2 eggs, room temperature
•     3 teaspoons vanilla
•     Granulated sugar or colored sugar
•     Soft butter for bottom of glass

Instructions

Step 1: Sift dry ingredients.  

Step 2: Cream butter and sugar until light and fluffy.  

Step 3: Add eggs one at a time beating well after each addition.  Add vanilla.

Step 4: Add flour gradually beating only until combined.

Step 5: Roll into a 1- or 2-inch balls and then roll each ball in sugar. Press each sugar-coated ball with the bottom of a glass that has been coated with butter. Sprinkle each flattened cookie with decorative sugar.  

Step 6: Bake at 350 degrees for about ten minutes or until lightly brown

Makes about 4 dozen cookies.

Ingredients

•     48 Hershey Kisses
•     1/2 cup shortening
•     3/4 cup creamy peanut butter
•     1/3 cup granulated sugar
•     1/3 cup packed light brown sugar
•     1 egg
•     2 tablespoons milk
•     1 teaspoon vanilla extract
•     1-1/2 cups all-purpose flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     Granulated sugar

Instructions

Step 1: Heat oven to 375°F. Remove wrappers from chocolates.

Step 2: Beat shortening and peanut butter in large bowl until well blended.

Step 3: Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.

Step 4: Add egg, milk and vanilla; beat well.

Step 5: Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Step 6: Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Step 7: Bake 8 to 10 minutes or until lightly browned.

Step 8: Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Adapted from Dorie Greenspan: Baking: From My Home to Yours

Ingredients

•     2-1/2 cups flour
•     1 teaspoon baking soda
•     1/2 teaspoon baking powder
•     1/4 teaspoon salt
•     pinch of nutmeg
•     2 sticks unsalted butter
•     1 cup creamy peanut butter
•     1 cup packed light brown sugar
•     3/4 cup sugar
•     2 large eggs
•     1 cup chopped salted peanut
•     Raw sugar

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.

Step 2: Stir dry ingredients.

Step 3: Cream butter and peanut butter. Add sugar. Then eggs one at a time. Combine with dry ingredients. Fold in peanuts.

Step 4: Bake on lightly greased cookie sheets, roll cookies in raw sugar, press down with fingers or fork.

Step 5: Bake for 12 minutes, cool on rack.

Ingredients

For the Cookie:

•  1/2 cup (1 stick) unsalted butter
• 1/4 cup sugar
• 1/3 cup cocoa
• 1 large egg, beaten
• 1-3/4 cups graham cracker crumbs
• 1 cup shredded sweetened coconut
• 1/2 cup finely chopped blanched almonds

For the Peanut Butter Filling:

• 1/3 cup unsalted butter, softened
• 1/3 cup peanut butter
• 1/2 cup powdered sugar

For the Chocolate Glaze:

• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

Step 1:  Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

Step 2: For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. 

Step 3: Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. 

Step 4: Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

Step 5: For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. 

Step 6: Spread over the cookie and freeze while you prepare the chocolate glaze.

Step 7:  For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.

Step 8: When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

Step 9: To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Ingredients

•     3/4 cup peanut butter
•     1/2 cup butter
•     3/4 cup brown sugar, packed
•     1/2 cup granulated sugar
•     1/4 teaspoon baking soda
•     1/2 teaspoon baking powder
•     2 large eggs
•     1 teaspoon vanilla
•     1-1/4 cups flour
•     2-1/2 cups regular oatmeal
•     1-1/2 cups chocolate chips

Instructions

Step 1: In a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed. Add sugars and beat until fluffy. Add egg and vanilla and beat well.

Step 2: Add flour, baking soda and baking powder in a separate bowl and whisk to combine. Add dry ingredients to wet ingredients and mix to combine. With wooden spoon, stir in oatmeal and chocolate chips.

Step 3: Drop dough by 1/4 cupfuls onto cookie sheet about 3" apart. Press into 4" circles. Bake at 375 degrees Fahrenheit for 10 minutes.

Step 4: Cool on wire rack.

Adapted from Carole Walter, Great Cookies: Secrets to Sensational Sweets

Ingredients

For the cream cheese pastry:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups all purpose flour, spooned in and leveled
• 1/4 teaspoon salt

For the filling: 

• 2 large eggs
• 2 cups lightly packed very fresh dark brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 cups coarsely chopped lightly toasted pecans, divided

Instructions

I love Christmas time because it’s really the only time of year that I bake cookies. In fact you could say that I run a cookie baking marathon during the Christmas season, baking a different batch every other evening after work during the month of December. I have traditional cookies that I always make and sometimes I’ll try something new.  I’ve only made this particular biscotti once before and I’m not sure why I've waited so long to make it again because it's so delicious. It’s also very festive with all the colors of the holiday baked right into the cookie, and it's perfect for decorating your Christmas cookie tray. This biscotti just may become part of my Christmas cookie tradition.

Adapted from Bon Appetit, December 2003

Ingredients

•     2-1/4 cups all purpose flour
•     1-1/2 teaspoons baking powder
•     3/4 teaspoon salt
•     6 tablespoons (3/4 stick) unsalted butter, room temperature
•     3/4 cup sugar
•     2 large eggs
•     1 tablespoon grated lemon peel
•     1-1/2 teaspoons vanilla extract
•     1 teaspoon black anise seeds (alternatively you can use 1 tablespoon of pure anise extract)
•     1 cup dried sweetened cranberries
•     3/4 cup shelled natural unsalted pistachios
•     6 ounces imported white chocolate, chopped

Instructions

Step 1: Preheat oven to 325°F. Line 1 large baking sheet with parchment paper.

Step 2: Sift first 3 ingredients into medium bowl.

Step 3: Using electric mixer, beat butter and sugar in large bowl on medium speed until creamy about 5 minutes. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and black anise seeds (or anise extract if using instead).

Step 4: Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).

Step 5: Turn dough out onto lightly floured surface. Gather dough together; divide in half.

 

Step 6: Roll each half into 15-inch-long log (about 1-1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Step 7: Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Step 8: Carefully transfer logs still on parchment to cutting board. Use a serrated  or very sharp knife to gently cut logs crosswise into generous 1/2-inch-thick slices.

Step 9: Place slices, 1 cut side down, on remaining 2 prepared sheets. Instead of a baking sheet, you can also use a cookie rack and turn in upside down and place the cookies on the rack. Bake until firm and pale golden, about 9 minutes per side. If using the cookie rack, it's not necessary to turn the cookies over. Transfer cookies to racks and cool.

Step 10: Line another baking sheet with waxed paper.

Step 11: Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water.

Step 12: Dip one end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Adapted from Gourmet, December 2007

Ingredients

•     1-1/2 cups all-purpose flour
•     1/2 teaspoon cinnamon
•     1/4 teaspoon salt
•     1-1/2 sticks (3/4 cup) unsalted butter, softened
•     1/4 cup plus 2 tablespoons granulated sugar
•     1/2 teaspoon finely grated fresh orange zest
•     1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
•     1/3 cup dried cranberries (1 1/4 oz)
•     1 large egg, lightly beaten
•     1/4 cup decorative sugar (preferably coarse)
   

Instructions

Step 1: Make dough: Stir together flour, cinnamon, and salt in a bowl.

Step 2: Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.

Step 3: Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries.

Step 4: Gather and press dough together, then divide into 2 equal pieces.

Step 5: Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter.

Step 6: Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

Step 7: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Step 8: Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. 

Step 9: Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.)

Step 10: Arrange cookies about 1/2 inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).

Ingredients

For the cookie:

• 150 grams finely ground blanched almonds (if possible, use Trader Joes sliced dry roasted almonds)
• 150 grams finely ground pistachios
• 300 grams powdered sugar
• 300 grams extra fine granulated sugar
• 220 grams aged Egg Whites at room temperature 
• Green food coloring
• 1/2 teaspoon of pure pistachio extract

For the pistachio French buttercream:

• 12 large egg yolks
• 1/2 cup sugar
• 1/4 cup water
• 1 pound (4 sticks) unsalted butter, softened
• 1/2 cup finely ground pistachios
• 1 to 2 teaspoons pure pistachio extract

Instructions

  

  

My parents have been making this Italian pastry for Christmas for as long as I can remember.  It's almost unbelievable and I'm embarrassed to say that I have only just recently (in Christmas 2016) made this recipe for the first time.  Luckily, my parents and my aunt and uncle were all available to help me out this year and to impart their wisdom on the proper technique and traditional way our family makes them.

In addition to making them the traditional way, this year, we made a couple of 21st century changes to the recipe. First, my uncle suggested that we add a layer of grated milk chocolate on top of the raisin and nut filling.  In my opinion this was an excellent suggestion because the chocolate added a nice depth of flavor to the pastry. I liked it so much that I plan to intensify the chocolate flavor the next time I make them by bumping it up to a semisweet instead of a milk chocolate. The second change we made was in how we traditionally roll, bake, cut, and serve the pittas. There are many ways to roll and assemble the pastry. My parents traditionally roll the pitta 'mpigliata into a log, bake the log, and then cut the log into slices and serve.  For some, we decided to slice the unbaked logs and then bake the slices. For others, we rolled each little pitta individually into rosettes. I think my preference is slicing the unbaked log first, then baking the individual slices, rather than rolling each pitta individually or baking the logs first and then slicing before serving. My only caution with slicing first before baking is that you should make sure that you roll the pittas tightly and seal the ends and bottom of the pitta logs so your slices will stay round and pretty while they bake. Regardless of how you do it, I promise you, they will be delicious.  As we say in Italy, "meglio di nostri!"  

Learning to make pita 'impigliata has been on my bucket list for quite some time and now I can happily cross it off. So here is our family recipe for the famous pastry that hails from the small village of San Giovanni in Fiore in the Sila. Also, on your way to San Giovanni in Fiore, you won't want to miss a stay at the fabulous Hotel Grandinetti, nestled in the Sila mountains, and only a few minutes by car away from San Giovanni in Fiore.

Ingredients

For the Filling:

• 2 1/2 pounds walnuts, roughly chopped
• 2 pounds raisins
• 1/4 cup granulated sugar
• 1 1/2 tablespoons cinnamon
• 1/2 cup amaretto or orange-flavored liquor
• 1/4 cup honey
• 1 tablespoon orange zest

Other Filling Ingredients:

• 8 ounces milk chocolate 
• 2 teaspoons cinnamon
• 1 cup granulated sugar
• honey 
   

For the Dough: 

• 12 eggs
• 2 cup canola oil
• 1 cup shortening
• 1 cup amaretto or brandy
• 3 cups white wine
• 20 cups flour
• 4 teaspoons baking powder
• 4 teaspoons cinnamon
• 8 teaspoons dry yeast
• 2 teaspoons salt
• 1 cup sugar

Instructions

Step 1: Mix walnuts, raisins, 1/4 cup granulated sugar, 1 1/2 tablespoons cinnamon, amaretto or orange-flavored liquor, honey, and orange zest together in a large bowl and let set overnight.

Step 2: Melt shortening.  Add oil, wine, and brandy or amaretto to the melted shortening.

Step 3: In stand mixer with paddle attachment, beat eggs, then add oil mixture to eggs and beat until incorporated.

Step 4: Dissolve yeast in lukewarm water. Add dissolved yeast to the egg mixture and beat on low speed.

Step 5: Sift dry ingredients together.  Gradually add dry ingredients to liquid ingredients. Knead until dough is smooth and elastic.

Step 6: Divide dough into 18 equal parts. Let dough rest for about 30 minutes.

Step 7: While dough is resting, finely grate chocolate, if using. Set aside. Mix together 2 teaspoons of cinnamon and 1 cup of sugar in a bowl. Set aside.

Step 8: To roll out in logs -- roll out each piece of dough and brush lightly with melted butter.

Step 9: Spread honey over dough. Sprinkle with a mixture of cinnamon and sugar. 

Step 10: Spread raisin and nut filling over dough. Sprinkle with chocolate (if using). Top with a small amount of honey. Roll as desired.

To roll out individually into rosettes:

Step 11: Bake at 325°F for 30 minutes or until light brown. Do not over bake. Slice cooled rolls and serve.

Ingredients

•     1 cup butter
•     1 cup sugar
•     2 egg yolks
•     1 teaspoon vanilla
•     4 cups flour
•     1/2 teaspoon salt
•     1 teaspoon nutmeg
•     1/2 teaspoon baking soda
•     1/2 cup sour cream

Instructions

Step 1: Cream butter and sugar until creamy. 

Step 2: Add beaten egg yolks and sour cream and vanilla. 

Step 3: Sift dry ingredients. Gradually add to creamed mixture mixing well after each addition.  Fill cookie press. 

Step 4: Press cookie dough on cookie sheet and sprinkle with decorative sugar.

Step 5: Bake  at 375 degree until lightly browned.

In 2006 and then again in 2013, I visited Paris and each time I fell in love with the French macaron. It is basically two meringue biscuits filled with ganache, buttercream, or jam. The macaron should have a soft, almost meringue texture in the middle with an egg shell-like outer crust. A perfect macaron should have feet that surround the flat side of the cookie. 

Ingredients

For the cookie:

• 300 grams finely ground blanched almonds (if possible, use Trader Joes sliced dry roasted almonds)
• 300 grams confectioners sugar
• 300 grams extra fine granulated sugar
• 75 mL water
• 110 grams aged Egg Whites at room temperature (to be mixed into dry ingredients)
• 110 grams aged Egg Whites at room temperature (place in bowl of mixer) 
• 4 drops Red food coloring
• 1 teaspoon pure raspberry extract

For the raspberry French buttercream:

• 12 large egg yolks
• 1/2 cup sugar
• 1/4 cup water
• 1 pound (4 sticks) unsalted butter, softened
• 1/2 cup raspberry preserved
• 1 to 2 tablespoons creme de cassis

Instructions

      

     

 

   

  

I have several traditional chocolate chip cookie recipes on my site - one that uses browned butter, one that is soft and chewy, one that uses blended oatmeal, and the original toll house chocolate chip cookie recipe which is near perfect in my opinion. I’m always looking to improve on a traditional recipe or just try something different. One of my friends turned me on to this salted tahini chocolate chip cookie recipe. After reading this recipe, I knew in a split second that I wanted to try it.  I mixed the cookie dough as the recipe instructs and I could smell the tahini a mile a way. I couldn’t help but think that adding it was a huge mistake and I was convinced that I was not going to like it. Despite the musky weird smell of the cookie dough, I forged ahead with the recipe --I refrigerated the dough for over 24 hours and baked the cookies the next day. Just one bite convinced me that the addition of the tahini combined with the chocolate is pure genius. The cookie has a rich caramelized and intense chocolate flavor, and it has a soft center with a crunchy exterior, just the way I like my chocolate chip cookies. The tahini flavor in the baked cookie is subtle and adds a unique, delicious, and nutty sweetness.  This is definitely not your traditional chocolate chip cookie. If you are looking for something a little more sophisticated and exotic, then you should definitely try this cookie.

Ingredients

• 4 ounces unsalted butter (1 stick) at room temperature
• 1/2 cup tahini paste, well stirred
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (90 grams) brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (150 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups (280 grams) bittersweet or semisweet chocolate bar, chopped in chunks
• Flaky salt, like fleur de sel or Maldon

Instructions

Ingredients

•     3 eggs
•     1 tablespoon oil
•     1 tablespoon sugar
•     1 to 2 teaspoons pure vanilla extract (or anise extract)
•     1 teaspoon grated lemon peel
•     1 teaspoon baking powder
•     approximately 3 cups all purpose flour
•     1 to 2 cups honey

Instructions

Step 1: Mix eggs, oil vanilla, lemon peel and sugar. 

Step 2: Make a well with flour. Pour wet ingredients into center and gradually work in.  Add enough flour to make a stiff dough. Let dough rest for 20 minutes.

Step 3: Roll dough, cut and form into ladders. 

Step 4: Deep fry in oil until golden.

Step 5: Dip cookies in honey while still warm.

Ingredients

For the cookie:

• 300 grams finely ground blanched almonds 
• 300 grams powdered sugar
• 250 grams extra fine granulated sugar
• 220 grams aged Egg Whites at room temperature
• 1 teaspoon pure strawberry extract
• Red food coloring

For the strawberry French buttercream:

• 12 large egg yolks
• 1/2 cup sugar
• 1/4 cup water
• 1 pound (4 sticks) unsalted butter, softened
• 1/2 to 3/4 cup fresh (or frozen) strawberries, pureed
• 1 teaspoon pure strawberry extract

Instructions

Ingredients

•     2-1/2 cups flour
•     4 large eggs
•     1 egg yolk
•     1/4 cup vegetable oil
•     1/2 tablespoons granulated sugar
•     1/8 teaspoon salt
•     1/2 teaspoon grated lemon zest
•     2 cups vegetable oil
•     1-1/2 cups honey

Instructions

Step 1: Combine flour, sugar, lemon peel, and salt together.

Step 2: Place flour mixture on a board and make a well in the center.

Step 3: Add eggs, egg yolk, and oil. Mix and work dough well.

Step 4: Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. 

Step 5: When balls are done drop them in the honey and remove with a strainer spoon. Pile on a serving dish into a conical mound. Cool.

Step 6: Top with candy sprinkles or powdered sugar or leave plain.

Ingredients

For the Filling:

•     Approximately 36 ounces of raisins
•     2/3 cup sugar
•     2/3 cup light brown sugar
•     5 cups water
•     1/4 teaspoon salt
•     2 tablespoons butter
•     1-1/2 tablespoons lemon juice
•     1 teaspoon cinnamon
•     4 tablespoons cornstarch
•     1/2 cup water

For the Cookie Dough

•     3-1/2 cups flour
•     1 cup sugar
•     1/2 cup Crisco
•     1/2 cup butter
•     2 eggs
•     1/4 cup whole milk
•     1 teaspoon salt
•     3 teaspoons baking powder
•     1 teaspoon nutmeg
•     2 teaspoons vanilla

Instructions

Step 1: For the Filling:  Place raisins, both sugars, salt, cinnamon and 5 cups of water in a heavy kettle. Cook over medium heat until it comes to a boil. Cook for about ten minutes, stirring occasionally. Add cornstarch which has been dissolved in a little cold water. Cook a few minutes longer until mixture thickens. Add butter and lemon juice.


Step 2: For the Cookie Dough: Sift together dry ingredients. Work in crisco and butter using a pastry blender as you would for piecrust dough. You could alternatively use a food processor.

Step 3: Beat eggs and then add milk and vanilla to eggs.


Step 4: Make a hole in center of flour mixture. Add egg mixture and mix well. If dough is too soft to roll out, add some flour for right consistency.


Step 5: Roll out dough in a long piece, about 4 inches wide. Place raisin filling on dough. Roll another piece of dough the same size. Place on top of dough with the raisin filling. Use a cookie crimper to cut and seal cookie.


Step 6: Bake for about twenty minutes in a 350 degree oven about 20 minutes until cookies are light brown in color.

I have never been a huge fan of chocolate chip cookies. I think mainly because I have never found one with the right combination of ingredients. They’ve either had too much or too little brown or granulated sugar, or they were too thin, too hard and crispy, or too soft, or they didn’t have the right proportion of chocolate chips to cookie dough. Since I had never found one that I liked I was convinced that I just didn’t like chocolate chip cookies - which seems almost un-American to me. Then one day, my life changed.  A co-worker has been bringing these cookies to all of our office parties for many years. Finally one day I tried one and honestly it was love at first bite. These cookies are perfectly crisp on the outside and chewy in the center.  And what really makes these cookies unique is the addition of the browned butter. That along with baking the cookies at a slightly higher temperature (375 degrees Fahrenheit) gives them a wonderful nutty, caramelized flavor and nice brown tops. Many thanks to Denise for finally giving me a chocolate chip cookie I could love.

Adapted from Food and Wine, published June 2012

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temp. and cut into 16 pieces
• 2-1/4 cups all-purpose flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 cup tightly packed, light brown sugar (or dark brown sugar)
• 1 egg
• 1 egg yolk
• 2 tablespoons of whole milk (alternatively you can substitute carnation milk, cream, or half and half)
• 1-1/2 teaspoons vanilla extract
• 12 ounces chocolate chips or chocolate chunks (use a good brand like Callebaut)

Instructions

    

    

Turdilli, a traditional Christmas cookie from San Giovanni in Fiore in Calabria, are sweet deep fried cookies, shaped like gnocchi and drizzled with honey. They are delicious and one of my favorite cookies.

Ingredients

•     1 cup crisco, melted and cooled
•     1 cup sugar
•     1 cup canola oil
•     2 tablespoon vanilla
•     1 egg
•     1 egg yolk
•     2 cups sweet wine (Marsala, sweet sherry, or red vermouth)
•     8 cups flour
•     2 teaspoon baking powder
•     1 teaspoon salt
•     1 teaspoon freshly grated nutmeg
•     1 teaspoon ground cinnamon
•     1 teaspoon ground allspice
•     About 2 cups honey, warm
•     About 4 to 6 cups of vegetable or canola oil for deep-frying the cookies

Instructions

Step 1: Sift together the flour, nutmeg, cinnamon, allspice, baking powder, and salt and set aside.

Step 2: In the bowl of a standing mixer fitted with the paddle attachment, mix together the first seven ingredients until well blended. 

Step 3: Add dry ingredients on low speed until mixture forms a cohesive mass.  

Step 4: Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball, flatten, and place in a bowl. Dust the top lightly with flour, cover with a towel or plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the dough to relax.

Step 5: Roll into logs and cut one inch pieces.  Roll down on fork or gnocchi board.  The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear.

Step 6: Heat the oil in a deep-fryer or deep pan to 350 degrees F. Deep fry until golden brown.  Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. Remove cookies just as they turn a light milk chocolate color or a little before. Drain on paper towels.

Step 7: While still hot, put the cookies in a large shallow dish and pour the honey over them. Toss the cookies several times as they cool. If the cookies absorb all the honey, add more - they should be fully saturated.  Cookies will keep for about 1 week in an air tight container.

Adapted from Food and Wine, December 2013

Makes 5 dozen cookies

Ingredients

• 1 cup (110 grams) slivered almonds 
• 1 cup (125 grams) all-purpose flour 
• 1 cup (136 grams) bread flour 
• 2/3 cup (57 grams) almond flour 
• 1 teaspoon (5 grams) baking soda 
• 1/2 teaspoon (3 grams) kosher salt 
• 14 ounces (425 grams) white chocolate, cut into small chunks (2-1/2 cups) 
• 1-1/4 cups (183 grams) dried sour cherries 
• 2 sticks (1 cup or 227 grams) unsalted butter, softened 
• 3/4 cup (148.5 grams) granulated sugar 
• 3/4 cup (163.5 grams) light brown sugar 
• 2 large (100 grams) eggs 
• 2 large (36 grams) egg yolks 
• 1 teaspoon pure vanilla extract

Instructions

Anyone who knows me even a little, knows how crazy I am about chocolate and peanut butter.  So it’s no surprise that these cupcakes would be in my top 5 all time favorite cupcakes in the entire world. These rich, velvety, chocolate cupcakes, filled with a creamy peanut butter buttercream and frosted with that same creamy peanut butter buttercream, really are exceptional!  In fact, they are so exceptional that heaven to me would be swimming in a pool filled with these cupcakes.

Ingredients

For the Chocolate Cake:

• 1/2 cup unsweetened cocoa powder
• 3/4 cup boiling water
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1/2 cup butter (1 stick)
• 3/4 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 cups cake flour, sifted and leveled off
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Peanut Butter Filling/Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 3-1/4 cups confectioners' sugar
• 5 tablespoons heavy cream

Instructions

Ingredients

For the cupcakes:

• 1-1/2 cups (187.5 grams) all purpose flour 
• 1/2 cup (50 grams) natural cocoa powder
• 1 cup (198 grams) granulated sugar 
• 1/2 cup (1 stick or 113 grams) unsalted butter, room temperature 
• 2 large eggs, room temperature
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1 teaspoon vanilla extract 
• 1/8 cup chopped dark chocolate
• 3/4 cup brewed black coffee 
• 1/4 cup Baileys Irish Cream liqueur

For the espresso cream filling:

• 3/4 cup heavy cream 
• 2 tablespoons confectioners' sugar 
• 1 tablespoon cold espresso 

For the Baileys buttercream frosting:

• 1 cup (227 grams) unsalted butter, at room temperature 
• 2-1/2 cups (283 grams) powdered sugar 
• 3 tablespoons Baileys Irish cream 

Instructions:

Ingredients

For the Chocolate Toffee Candy Bar:

• 1-1/2 cups slivered almonds 
• 1-1/2 cups butter (3 sticks)
• 2 cups sugar
• 1/2 tsp salt
• 2/3 cup water
• 1-1/2 to 2 bags chocolate chips (preferably 60% bittersweet chips)
• 1/3 cup almonds

For the Cupcakes:

• 4 ounces unsalted butter
• 5 ounces light brown sugar
• 4 ounces granulated sugar
• 3-1/2 ounces whole egg
• 12-1/2 ounces ripe banana puree
• 14 ounces cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 7 ounces chocolate toffee candy bar bits
• 4 ounces buttermilk

For the Salted Caramel Buttercream:

• 1-2/3 cups sugar
• 1 tablespoon light corn syrup
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup heavy cream, at room temperature
• 1-1/2 teaspoons coarse sea salt

• 1 recipe for Italian Meringue Buttercream

Instructions

Ingredients

•     1/2 cup (1 stick) unsalted butter, room temperature
•     1 cup granulated sugar
•     3 extra large eggs
•     1 teaspoon pure vanilla extract
•     2 cups all-purpose flour
•     1 teaspoon baking powder
•     1/2 teaspoon salt
•     1/3 cup milk
•     1-1/2 cups fresh (or frozen) blueberries gently tossed in 2 tablespoons flour

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.

Step 2: With an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time and beat well. Add vanilla.

Step 3: In another bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk. Gently fold in blueberries. Fill cupcake liners 3/4 full.

Step 4: Bake for 20 to 22 minutes or until a toothpick inserted in center of cupcakes comes out dry.

Step 5: Completely cool cupcakes in pan before frosting with lemon buttercream frosting.

Ingredients

For the cupcake:

•     2-1/2 cups unbleached all-purpose flour (312.5 grams)
•     1-1/4 teaspoons baking powder
•     1 teaspoon baking soda
•     1-1/4 teaspoons ground cinnamon
•     1/2 teaspoon ground nutmeg
•     1/8 teaspoon ground cloves
•     1/2 teaspoon table salt
•     1 pound medium carrots (6 to 7 carrots), peeled
•     1-1/2 cups granulated sugar (297 grams)
•     1/2 cup packed light brown sugar (99 grams)
•     4 large eggs
•     1-1/2 cups vegetable oil, safflower oil, or canola oil

For the cream cheese frosting:

•     1/2 cup butter, room temperature
•     8 ounces cream cheese, room temperature
•     1 pound (1 box)  powdered sugar
•     1 teaspoon vanilla extract

Instructions

Ingredients

• 1-1/2 cups all purpose flour
• 2 teaspoons cardamom
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup Dutch-processed cocoa powder
• 1-1/2 cups sugar
• 1/2 cup (1 stick) butter, melted
• 2 ounces dark (64% or higher) chocolate melted
• 2/3 cup buttermilk
• 2 large eggs
• 2 large egg whites
• 2 teaspoon vanilla
• 1 recipe for chocolate cream cheese frosting

Instructions

My ol' trusty favorite chocolate cupcake recipe is Rose Levy Beranbaum's Devil's Food cupcake. The cupcake has a very tender cake crumb and wonderful rich chocolate flavor but it is just ever so slightly dry. As usual, I was in search of a more perfect moister chocolate cupcake and I found the recipe below in a stash of old recipes that I had tucked away in a remote corner of my bookcase.  This recipe uses oil in addition to melted butter and it makes the moistest chocolate cupcake I have ever had. The best part of the cupcake is the rich and intense chocolate buttercream. For the buttercream, I adapted my favorite white chocolate vanilla buttercream recipe by substituting unsweetened chocolate and cocoa for the white chocolate. Then I added some heavy cream to give the buttercream a light and airy texture. The buttercream is full-proof too - you just can't mess it up. Just remember to beat the hell out of it.  I’m so glad I decided to switch it up a bit because this new recipe is fabulous and it is my new favorite chocolate cupcake. 

Makes 22 to 24 cupcakes

Ingredients

For the cupcakes:

• 1 cup water

• 1/2 cup vegetable oil
• 1/2 cup (1 stick) unsalted butter
• 4 tablespoons natural cocoa powder (not dutch processed)
• 2 ounces semisweet chocolate
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the chocolate buttercream:

• 1-1/2 cups of unsalted butter (3 sticks)
• 5 cups of powdered sugar
• 1 cup natural cocoa
• 4 ounces of unsweetened chocolate (100% cacao)
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Instructions

Step 1: For the cupcakes: Preheat oven to 350 degrees Fahrenheit.  Line two standard cupcake pans with liners.

Step 2: In a small saucepan, bring water, vegetable oil, butter, and cocoa powder to boil. Whisk until smooth.  Remove from heat and add semisweet chocolate. Whisk to combine until chocolate is melted. Set aside to cool.

Step 3: In a bowl, whisk together eggs, buttermilk, and vanilla extract. Slowly add cooled chocolate mixture to egg mixture.

Step 4: Sift together flour, sugar, baking soda, and salt.  Add liquid mixture to flour mixture until just combined.

Step 5: Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in middle of cupcakes comes out clean.

Step 6: For the chocolate buttercream: Melt chocolate in microwave, stirring every 30 seconds.

Step 7: Beat the butter, cocoa, and powdered sugar until light and fluffy.  You can not overbeat so continue to beat until it's light and fluffy.

Adapted from Cook's Illustrated, Published March 1, 2001.

Makes 22 to 24 cupcakes

Ingredients

For the cupcake:

•     1 large egg
•     5 large egg whites
•     3/4 cup cream of coconut
•     1/4 cup water
•     1 teaspoon vanilla extract
•     1 teaspoon coconut extract
•     2-1/4 cups cake flour (9 ounces), sifted
•     1 cup granulated sugar
•     1 tablespoon baking powder
•     3/4 teaspoon table salt
•     12 tablespoons unsalted butter (1-1/2 sticks), cut into 12 pieces, softened, but still cool
•     2 cups packed sweetened shredded coconut (about 8 ounces)

For the lime filling:

•     3/4 cup lime juice, strained
•     1/4 cup unsalted butter, cubed
•     1 cup sugar
•     1/4 cup cornstarch
•     pinch of salt
•     2 whole eggs
•     2 egg yolks
•     1 teaspoon vanilla
•     1 recipe for coconut buttercream

Instructions

Step 1: For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line cupcake pan with cupcake liners.

Step 2: Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Step 3: Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2-1/2 minutes.

Step 4: With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Step 5: Divide batter evenly among lined cups, filing each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 17 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. 

Step 6: For the lime filling:  Start the lime filling by combining the lime juice and butter in a medium saucepan. Cook over medium heat until the butter melts.

Step 7: Meanwhile, combine sugar, cornstarch, and salt in small bowl. Combine eggs in another bowl. Whisk sugar mixture into eggs until smooth.  Slowly drizzle the lime juice mixture into egg mixture, whisking constantly. You need to pour slowly or the eggs will scramble. 

Step 8: Return mixture to saucepan and cook over medium heat, stirring frequently. Cook until thick, 8 to 10 minutes. Off heat, stir in vanilla. Place filling in bowl; press plastic wrap on surface to prevent a skin from forming. Chill completely.

Step 9: To assemble the cupcakes: When cupcakes are cool, cut an upside down cone shape out of the top of your cupcake. Add your lime filling to a pastry bag and squeeze filling in the cupcake using a plain round pastry tip.

Step 10: Frost cupcakes with coconut buttercream and sprinkle cupcakes with coconut.

Ingredients

For the Dark Chocolate Ganache:

• 2 cups dark chocolate chips
• 1-1/2 cups heavy cream

For the Cupcakes:

• 1/2 cup dark chocolate chips
• 1/2 cup hot espresso
• 2 cups unbleached flour
• 1/2 cup Dutch process cocoa powder
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 1/4 cups granulated sugar
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

For the Espresso Cream Filling:

• 3/4 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 tablespoon cold espresso

Instructions

Ingredients:

For the cake:

• 3/4 cup plus 2 tablespoons (66 grams) unsweetened Dutch-processed cocoa powder
• 1/2 cup boiling water (118 grams)
• 1/2 cup canola oil at room temperature
• 4 large eggs yolks, room temperature
• 6 large egg whites, room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (75 grams) cake flour
• 2/3 cup (75 grams) all-purpose flour
• 1-1/2 cups (300 grams) superfine sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the coconut pecan topping:

• 1 cup pecan pieces, broken medium coarse
• 1 can sweetened condensed milk 
• 3 large egg yolks
• 8 tablespoons (one stick) unsalted butter
• 1 teaspoon pure vanilla extract
• 1-3/4 cups sweetened coconut

For the chocolate frosting:

• 1⁄2 cup butter (1 stick)
• 2⁄3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1⁄3 cup whole milk
• 1 teaspoon pure vanilla extract

Instructions:

Makes 20 cupcakes

Ingredients

•     3/4 cup butter
•     3 eggs
•     1-3/4 cups all-purpose flour
•     1 teaspoon baking powder
•     1/4 teaspoon baking soda
•     1/4 teaspoon salt
•     2/3 cup milk
•     1/4 cup limoncello
•     1-1/2 cups sugar
•     1 tablespoon finely shredded lemon peel
•     1 recipe for Limoncello Buttercream

Instructions

Step 1: Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups.

Step 2: In a medium bowl stir together flour, baking powder, baking soda, and salt.

Step 3: In a 2-cup glass measuring cup combine milk and limoncello; set aside.
Step 4: Preheat oven to 350 degrees F.

Step 5: In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

Step 6: Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Step 7: Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Step 8: Up to 1 hour before serving, generously spread or pipe frosting on each cupcake.

Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

Adapted from Martha Stewart's Cupcakes

Makes 18 to 20 cupcakes

Ingredients

•     1-3/4 cups all-purpose flour
•     3/4 teaspoon baking powder
•     1/2 teaspoon salt
•     1/4 teaspoon baking soda
•     6 ounces (1 1/2 sticks) unsalted butter, softened
•     1-1/3 cups sugar
•     2/3 cup natural, creamy peanut butter
•     3 large eggs
•     1/2 cup sour cream
•     1/2 teaspoon pure vanilla extract
•     3/4 cup coarsely chopped salted roasted peanuts
•     1 recipe for Peanut Butter Frosting

Instructions

Step 1: Preheat oven to 375 degrees F. Line standard muffin tins with paper liners.

Step 2: Whisk together flour, baking soda, baking powder, and salt.

Step 3: With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy (cream up to 5 minutes). Reduce speed to low.

Step 4: Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla.

Step 5: Gradually add flour mixture, beat until just combined. Mix in sour cream and peanuts.

Step 6: Divide batter evenly among lined cups, filing each three-quarters full.

Step 7: Bake, rotating tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 22 minutes.

Step 8: Transfer tins to wire racks to cool completely before removing cupcakes.  Once cupcakes are cool, frost tops with peanut butter frosting.  Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Makes 12 cupcakes

Ingredients

•     2 eggs
•     2/3 cup sour cream, divided
•     1/2 teaspoon of pure vanilla extract
•     1/2 teaspoon pure almond extract
•     1/3 cup of unsalted, unroasted pistachios
•     1 cup of sugar
•     2 cups of cake flour
•     2 teaspoons of ground cardamom
•     1/2 teaspoon of baking powder
•     1/2 teaspoon of baking soda
•     1/2 teaspoon of salt
•     1-1/2 sticks of unsalted butter, room temperature
•     1 recipe for Italian Meringue Buttercream

Instructions

Step 1: Preheat oven to 350 degrees F.  Line cupcake pan with 12 cupcake liners.

Step 2: In a medium bowl, whisk eggs, 3 tablespoons of the sour cream, vanilla, and almond extract, just until lightly combined.

Step 3: In a food processor, process the pistachios with the sugar until finely ground but not to a powder.

Step 4: In the bowl of a stand mixer fitted with the flat beater, mix the flour, pistachio mixture, baking powder, baking soda, salt, and cardamom on low speed for 30 seconds.

Step 5: Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.

Step 6: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

Step 7: Place into cupcake papers, and bake for 16-20 minutes, until a cake tester comes out clean (no crumbs) in a 350 degree oven. Let cool on a wire rack.

Step 8: Frost with Italian Meringue Buttercream.

Adapted from Cake Love, by Warren Brown

Makes 36 to 38 cupcakes

Ingredients

•     3 cups extra-fine granulated sugar
•     1-1/2 sticks unsalted butter, room temperature
•     2 eggs
•     4 egg yolks
•     2-3/4 cups sifted all-purpose flour
•     1 tablespoon baking powder
•     1-1/4 teaspoons ground cloves
•     1/2 teaspoon table salt
•     1/8 teaspoon ground allspice
•     1 can pure pumpkin (15 oz.)
•     5 tablespoons heavy cream
•     1 tablespoon honey
•     1 tablespoon dark rum, optional
•     1 tablespoon vanilla extract
•     1 recipe for Pumpkin or Dark Rum Cream Cheese Frosting

Instructions

Step 1: Preheat oven to 350˚ F with rack in center.  

Step 2: Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes.

Step 3: Add eggs and yolks one at a time, letting each incorporate before adding the next.

Step 4: In a medium bowl, whisk together flour, baking powder, ground cloves, salt and allspice.

Step 5: Combine pumpkin, cream, honey, rum and vanilla extract.  

Step 6: With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry.  Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.

Step 7: Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool for 10 minutes before removing from pans to wire racks to cool completely.
 
Step 9:  Frost cupcakes with pumpkin or dark rum cream cheese frosting and dust with cinnamon.

Red velvet cake is a southern tradition and since making these cupcakes, I've discovered that it is a favorite among many people, especially my Aunt Phil. I find the addition of vinegar in the recipe a little weird, and have always wondered why it's needed. I decided to go straight to the guru on all things about cakes - Rose Levy Beranbaum.  Rose explains the reason for the vinegar in red velvet cake in her book, "Rose's Heavenly Cakes."  This is an awesome cookbook and I would highly recommend buying it if you love to bake.  

Vinegar, as we all know, is highly acidic. The white vinegar raises the acidity of the batter, and its addition intensifies the red color of the cocoa and of the cake.  The buttermilk in the cake is also highly acidic - but its acidity is counteracted by the addition of baking soda (i.e. sodium bicarbonate).  Rose adds that you can omit the vinegar if you substitute baking powder for the baking soda.  Baking powder is a mixture of dry acid or acid salts (potassium bitartrate) and baking soda, with cornstarch or flour. The acidity from both the buttermilk and baking powder makes adding the vinegar unnecessary. The recipe below is your basic red velvet cake recipe using the vinegar. I plan to try Rose's recipe (without the vinegar) sometime and you should too.

Makes 18 to 20 cupcakes.

Ingredients

•     1-1/2 cups vegetable oil
•     1 cup buttermilk
•     2 large eggs, room temperature
•     2 tablespoon red food coloring
•     1 teaspoon vanilla extract
•     1 teaspoon white vinegar
•     2-1/2 cups all purpose flour
•     1-1/2 cups of sugar
•     2 tablespoons dutch-processed cocoa powder
•     1 teaspoon baking soda
•     1 teaspoon salt
•     1 recipe for Cream Cheese Frosting

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line 2 cupcake pans with paper liners

Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: In mixing bowl of electric mixer, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Add dry ingredients to the wet ingredients and mix until smooth and well blended.  

Step 4: Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 20 to 22 minutes until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Step 5: Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Step 6:  Frost with cream cheese frosting.
 

I have been obsessed with salted caramel cupcakes and have tried many iterations of the basic salted caramel cupcake recipe. First, I tried using Rose Levy Berambaum's recipe for caramel cake and frosting it with a salted caramel Italian meringue buttercream. The cupcake was delicious (as expected since it was a Rose Levy Berambaum recipe) but the entire cupcake combination didn’t quite have the potent salted caramel flavor  that I wanted. Next I found a triple salted caramel cupcake recipe on sprinklebakes.com. It had gooey salted caramel oozing out of the middle, and after I slightly adapted the buttercream recipe to my taste (I prefer an Italian, French or Swiss buttercream rather than an American buttercream), I thought it was exactly what I was looking for in a salted caramel cupcake until I found the recipe below. This cupcake apparently won on Cupcake Wars in 2012 and I can certainly understand why and agree with the judges.

The original recipe called for a pecan coconut brittle crumble and the first time I made these, I made the crumble as instructed and sprinkled a dusting on each cupcake.  Many of my friends didn't like the coconut in brittle  and to be honest I wasn't crazy about it either -- so the next time I made them I used a homemade chocolate toffee crumble.  The chocolate toffee crumble worked perfectly with the flavor profile of the cupcake and it put this cupcake over the top for me.  It's my new favorite salted caramel cupcake.

Adapted from the Food Network's Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream

Makes 24 cupcakes

Ingredients

For the Homemade Salted Caramel:

• 1-2/3 cups sugar
• 1 tablespoon light corn syrup
• 1 stick unsalted butter, cubed
• 1 cup heavy cream, at room temperature
• 1-1/2 teaspoons coarse sea salt

For the Chocolate Toffee Candy Bar:

• 1-1/2 cups slivered almonds 
• 1-1/2 cups butter (3 sticks)
• 2 cups sugar
• 1/2 tsp salt
• 2/3 cup water
• 1-1/2 to 2 bags chocolate chips (preferably 60% bittersweet chips)
• 1/3 cup almonds

For the Cupcakes:

• 1-1/2 cups all-purpose flour
• 1-1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 2 sticks unsalted butter, at room temperature
• 1-3/4 cups sugar
• 4 large eggs

For the Caramel Italian Meringue Buttercream:

• 1-1/4 cups sugar
• 1/4 cup water
• 5 large egg whites
• 1 pound unsalted butter, at room temperature
• 2 tablespoons coarse sea salt, for sprinkling
• 1/2 cup homemade salted caramel

Instructions:

Ingredients

For the caramel for the batter:

• 1 cup sugar
• 1/2 teaspoon of sea salt
• 6 tablespoons salted butter, cubed
• 1/2 cup plus 2 tablespoons heavy cream, at room temperature

For the cupcakes:

• 2 large eggs, at room temperature
• 1-1/4 teaspoons of pure vanilla extract
• 2 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 cup caramel for the batter
• 1 recipe for salted caramel buttercream frosting

Instructions

  

I’m having a retirement dinner party at my house for one of my co-workers in a couple of weeks.  Since Italian cuisine is my specialty --the menu includes homemade pasta and ravioli.  It will be carb loading night for sure so I wanted a light, airy dessert as an end to this carbohydrate heavy meal.  I found this wonderful tiramisu cake recipe, which I think will be perfect.  The original recipe (by Dorie Greenspan) makes a two-layer round cake. Each layer is soaked in an espresso syrup and then frosted with a lovely light mascarpone whipped cream  frosting. As a trial run, I decided to use the recipe to make cupcakes instead of a round layer cake.  I dipped the top of  each cupcake in the espresso syrup, then frosted them with the mascarpone whipped cream. I sprinkled each with shaved milk chocolate and topped with a chocolate-covered esppresso bean.  The results of my trial run is a tiramisu cupcake that is decadently delicious and light.  These cupcakes will be the perfect “lift me up” ending for my Italian-themed dinner.

Adapted from Dorie Greenspan's "Baking: From My Home To Yours"

Makes about 36 cupcakes

Ingredients

For the cupcakes:

•     4 cups (464 grams) cake flour 
•     4 teaspoons (20 grams) baking powder
•     1/4 teaspoon (1.25 grams) baking soda
•     1/2 teaspoon (3 grams) salt
•     2-1/2 sticks (20 tablespoons or 284 grams) unsalted butter, room temperature
•     2 cup (396 grams) sugar
•     6 large eggs (300 grams)
•     2 large egg yolk (36 grams)
•     1 tablespoon pure vanilla extract
•     1-1/2 cups buttermilk

For the espresso extract:

•     2 tablespoons (2 grams) instant espresso powder
•     2 tablespoons boiling water

For the espresso syrup:

•     1/2 cup water
•     1/3 cup sugar
•     1 tablespoon amaretto, Kahlua, or brandy

For the frosting:

•     8 ounces (227 grams) mascarpone 
•     8 ounces (227 grams) cream cheese
•     1 cup (120 grams) confectioners’ sugar, sifted
•     1 tablespoon pure vanilla extract
•     2 tablespoons amaretto, Kahlua, or brandy
•     2 cups cold heavy cream
•     60 grams bittersweet or semisweet chocolate, shaved 
•     Chocolate-covered espresso beans, for decoration (optional)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.  Line 3 standard cupcake pans with liners.

Step 2: To make the cupccakes: Sift together the cake flour, baking powder, baking soda, and salt.

Step 3: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.

Step 4: Add the sugar and beat for another 3 minutes.

Step 5: Add the eggs one by one, and then the yolks, beating for 1 minute after each addition.

Step 6: Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
 

Step 7: Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 20 minutes. Cool the cupcakes completely.

Step 8: To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

Step 9: To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

Step 10: To make the frosting: Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Step 11: Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

Step 12: Using a pastry brush or a small spoon, soak the tops of the cupcakes with the espresso syrup.

Step 13: Frost with the mascarpone frosting and decorate with chocolate-covered espresso beans. Sprinkle the cupcakes with the chopped chocolate.

Adapted from Sprinkle Bakes (http://www.sprinklebakes.com/)

Ingredients

For the cupcakes:

• 1-1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/4 teaspoon sea salt 
• 1 stick of unsalted butter, at room temperature 
• 1 cup plus 2 tablespoons packed light brown sugar 
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1/2 cup plus 2 tablespoons buttermilk

Instructions

Ingredients

For the vanilla cupcakes:

• 3 large egg whites, at room temperature (3.2 ounces)
• 2/3 cup milk (5.6 ounces), divided
• 1-1/2 teaspoon pure vanilla extract
• 2 cups (7 ounces) cake flour, sifted into cup and leveled
• 1 cup (7 ounces) granulated sugar
• 2-1/4 teaspoon plus 1/8 tsp baking powder
• 1/2 teaspoon salt
• 8 tablespoons (4 ounces) unsalted butter, softened (65° to 75°F)

For the white chocolate vanilla buttercream:

• 6 ounces white chocolate, melted and slightly cooled (use a good quality white chocolate like Callebaut or Ghirardelli)
• 1 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes

Makes 14 to 16 cupcakes

Ingredients

•     3 large egg whites, at room temperature (3.2 ounces)
•     2/3 cup milk (5.6 ounces), divided
•     1-1/2 teaspoon pure vanilla extract
•     2 cups (7 ounces) cake flour, sifted into cup and leveled
•     1 cup (7 ounces) granulated sugar
•     2-1/4 teaspoon plus 1/8 tsp baking powder
•     1/2 teaspoon salt
•     8 tablespoons (4 ounces) unsalted butter, softened (65° to 75°F)
•     1 recipe for Raspberry Buttercream Frosting

Instructions

Step 1: Set 15 cupcake liners in cupcakes pans.

Step 2: Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F.

Step 3: In a small bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.

Step 4: In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.  Add the butter and the remaining milk and mix on low speed until the dry ingredients are moistened.  Raise the speed to medium and beat for 1-1/2 minutes.  Scrape down the sides of the bowl.

Step 5: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides of the bowl.  Use a number 30 ice cream scoop or a spoon to place the batter into the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula.  The liners will be about three-quarters full.

Step 6: Bake for 20 to 25 minutes, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.

Step 7: Let the cupcakes cool in the pans on a wire rack for 10 minutes.  Remove them from the pans and set them on a wire rack.  Cool completely. Ice with Raspberry or Strawberry Buttercream Frosting.

White velvet butter cupcakes with raspberry buttercream

White velvet butter cupcakes with strawberry buttercream

Ingredients

For the cupcakes:

• 6 ounces white chocolate containing cocoa butter, chopped
• 6 large egg yolks (1/4 cup plus 3 tablespoons egg yolks), at room temperature
• 1 cup milk, divided
• 1-1/2 teaspoon vanilla extract
• 3 cups (10.5 ounces) cake flour, sifted into the cup and leveled off
• 1 cup plus 3 tablespoons (8-1/2 ounces) superfine sugar
• 4-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon freshly grated lemon zest
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
• Pinch of salt

For the lemon curd:

• 3 teaspoons freshly grated lemon zest
• 7 large egg yolks (1/2 cup egg yolks), at room temperature
• 1 cup plus 2 tablespoons (8 ounces) sugar
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon freshly squeezed lemon juice

• 1 recipe for lemon buttercream frosting

Instructions

    

Ingredients

• 2 stick butter, at room temperature
• 2 – 8 ounce block cream cheese, at room temperature
• 4 teaspoons vanilla
• 6 cups powdered sugar
• 1 cup Dutch-processed cocoa powder

Instructions

Ingredients

• 1 cup heavy cream
• 1 vanilla bean (optional)
• 10 ounces chocolate (60% bittersweet)

Instructions

Ingredients

•     3/4 cup butter
•     1 cup unsweetened cocoa powder
•     4 cups confectioners' sugar
•     1/2 cup hot milk
•     2 tsp vanilla extract

Instructions

Step 1: In a small saucepan over low heat melt butter, add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; set aside to cool slightly. 

Step 2: In large mixing bowl combine confectioners' sugar and milk; beat until smooth.

Step 3: Add chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 to 10 minutes.

Step 4: Cool at room temperature to spreading consistency, about 1/2 hour.
 

Ingredients

•     4 large egg whites
•     1 cup granulated sugar
•     pinch table salt
•     1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
•     1/4 cup cream of coconut
•     1 teaspoon coconut extract
•     1 teaspoon vanilla extract

Instructions

Step 1: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

Step 2: Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes.

Step 3: Reduce speed to medium-high and beat in butter 1 piece at a time.

Step 4: Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

Ingredients

•     1/2 cup butter, room temperature
•     8 ounces cream cheese, room temperature
•     1 pound (1 box)  powdered sugar
•     1 teaspoon vanilla extract

Instructions

Step 1: Cream butter and cream cheese together, about 3 minutes.

Step 2: Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix.  Add the powdered sugar, continually taste to get to desired sweetness.

Adapted from Martha Stewart's Cupcakes
 

Makes about 3 cups

Ingredients

•     6 ounces cream cheese
•     1/3 cup confectioners' sugar
•     1/2 teaspoon salt
•     1 cup creamy peanut butter (not natural)
•     1/2 teaspoon pure vanilla extract
•     1/2 cup heavy cream

Instructions

Step 1: Beat cream cheese and confectioners' sugar with a mixer on medium speed.

Step 2: Add salt, then peanut butter, then vanilla.

Step 3: Whisk cream until soft peaks form, and then fold into peanut butter mixture.

Step 4: Use immediately, or cover and refrigerate for up to 2 days. Bring to room temperature, and beat on low speed until smooth before using.

Ingredients

•     1-1/4 cups extra-fine granulated sugar
•     1/4 cup water
•     5 egg whites
•     4 sticks unsalted butter, cut into tablespoon pieces, room temperature
•     2 tablespoons dark rum
•     1 teaspoon vanilla extract
•     1/2 teaspoon cinnamon

Instructions

Step 1: In a large saucepan over medium heat, combine 1 cup extra-fine granulated sugar with ¼ cup water.  Bring to a boil until temperature reaches 245º F. 

Step 2: While sugar mixture is boiling, whip egg whites in an electric mixer until stiff peaks form. Whip in ¼ cup extra-fine sugar.

Step 3: When syrup reaches correct temperature, slowly pour into meringue in a steady stream with mixer on high. Continue beating until the outside of the bowl reaches room temperature and mixture is thick and glossy, about 10-12 minutes.

Step 4: Beat in butter pieces, one tablespoon at a time. 

Step 5: Mix in rum, vanilla and cinnamon. 

Ingredients

• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons boiling water
• 1-1/2 cups (3 sticks) unsalted butter, room temperature
• 1 pound confectioners' sugar, sifted
• pinch of salt
• 1 pound best-quality semisweet chocolate, melted and cooled
• 2 teaspoons vanilla

Instructions

Makes 2 cups

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Step 2: Add small amount additional milk, if needed. Stir in vanilla.

Ingredients

•     5 egg whites (large)
•     1-1/4 cup extra-fine granulated sugar
•     1/4 cup water
•     1 pound unsalted butter (room temperature)

Instructions

Step 1: Separate the egg whites and place them in the bowl of the standing mixer fitted with a wire whip attachment.
   
Step 2: Measure 1 cup of sugar and 1/4 cup water into a heavy bottom 1-2 quart sauce pan. Gently stir to combine. 
   
Step 3: Measure 1/4 cup of sugar into a small bowl and set aside. cut the butter into tablespoon size pieces and set aside in a medium bowl. 
   
Step 4: Begin heating the sugar syrup. Place the pot with sugar over medium-high heat. Partially cover with a lid to capture the evaporating water - this will help moisten the sides of the pot to prevent sugar crystals separating from the syrup.
   
Step 5: Begin whipping the egg whites to stiff peaks in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is at stiff peaks, keep the mixer running and pour 1/4 cup sugar into the meringue.

Step 6: Test the temperature of the sugar with a candy thermometer. Raise the heat to bring the syrup to 248 degrees Fahrenheit if it is not there already. When the  syrup is at 248 degrees F, remove the thermometer and slowly pour the syrup into the meringue. 

Step 7: When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving whip. To maintain the same rate of pouring, poor slowly and raise the pot from your shoulder.

   
Step 8: After 1-2 minutes, reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.
   
Step 9: Add the butter, one tablespoon at a time. Raise the speed to high to fully combine the butter with the meringue. This may take a little time so be patient and keep beating until your buttercream is light and fluffy.

Step 10: Add a flavoring of your choice and mix well - see examples below:

For Vaniila Buttercream - add 1 to 2 tsp pure vanilla extract or the seeds of 1 vanilla bean

For Raspberry Buttercream - add 1/4 cup of raspberry puree

For Chocolate Buttercream - add 1/2 cup melted cooled chocolate

For Amaretto Buttercream - add 2-4 tablespoons of amaretto depending on your preference

For Strawberry Buttercream - add 1/2 cup fresh strawberries, pureed in a food processor

For Salted Caramel Buttercream - add 1/2 cup of salted caramel sauce

For Dulce de Leche Buttercream - add 1/2 cup of dulce de leche 

For Coconut Buttercream - add 1/4 to 1/2 cup cream of coconut and 1 teaspoon of coconut extract

 For Lemon Buttercream - add 1/2 cup lemon curd and 1 to 2 tablespoons freshly squeezed lemon juice

Ingredients

•     1 cup sugar
•     4 large egg whites
•     3 sticks (1 1/2 cups) unsalted butter, room temperature
•     1/4 cup fresh lemon juice
•     1 teaspoon vanilla extract

Instructions

Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.

Step 3: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the lemon juice and beat until combined. Add in the vanilla.

The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

Ingredients

•     1 cup sugar
•     4 large egg whites
•     3 sticks (1 1/2 cups) unsalted butter, room temperature
•     1/4 cup limoncello
•     1 to 2 teaspoons lemon extract

Instructions

Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Step 3: Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled and stiff peaks have formed.

Step 4: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.

Step 5: When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the limoncello and beat until combined. Add in the lemon extract. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

Makes about 2 cups

Ingredients

• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted

Instructions

Ingredients

•     1 package (8 ounces) cream cheese, softened
•     1/2 cup butter, softenen
•     4 cups confectioners' sugar

Instructions

Step 1: In a large bowl, beat cream cheese and butter until fluffy.

Step 2: For pumpkin cream cheese frosting: Add1/2 cup pumpkin and then confectioners’ sugar, 1 teaspoon vanilla and 1 teaspoon cinnamon; beat until smooth.  For dark rum cream cheese frosting: Add  confectioners' sugar and then 2 to 3 tablespoons dark rum and 1 teaspoon vanilla; beat until smooth.

Adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes

Makes 2 cups

Ingredients

•     3 large egg yolks, or 3-1/2 tablespoons
•     1/4 cup plus 2 tablespoons superfine sugar
•     1/4 cup (2 fluid ounces) golden syrup or light corn syrup
•     1 teaspoon lemon juice, freshly squeezed
•     16 tablespoons (2 sticks) unsalted butter
•     1 teaspoon pure vanilla extract
•     1/3 cup seedless raspberry or strawberry preserves (alternatively, you can use 1/2 cup of fresh raspberries or strawberries, pureed in a food processor)

Instructions

Step 1: To beat the egg yolks: Have ready a 1-cup heatproof glass measure, lightly coated with nonstick cooking spray.

Step 2: In a medium bowl, with an electric mixer, beat the yolks until light in color.

Step 3: Meanwhile, in a small saucepan, preferably nonstick, combine the sugar, golden syrup, and lemon juice.

Step 4: Using a silicone spatula, stir until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to boil around the edges. Stop stirring and continue cooking for a few minutes, until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

Step 5: To complete the buttercream: If using a stand mixer fitted with the whisk beater, with the mixer turned off, pour a small amount of syrup over the yolks. Immediately beat on high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat on high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape it off against the beater. Continue beating for 5 minutes.

Step 6: Allow to cool completely. To speed cooling, place the bowl in an ice water bath or in the refrigerator, stirring occasionally.

Step 7: When cool, beat in the butter 1 tablespoon at a time on medium speed. The buttercream will not thicken until almost all of the butter has been added.

Step 8: Add the vanilla and raspberry preserves, if using, and beat on low speed until incorporated.  Place the buttercream in an airtight bowl. Use it at once (it will have a slight crunch until it stands for several hours) or up to 4 hours later. If you are keeping it longer, refrigerate it and bring it to room temperature before using. To restore its texture, rebeat it, but not until it has reached room temperature, in order to avoid curdling

Recipe adapted from JoyofBaking.com

Ingredients

To make royal icing using egg whites:

• 2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups powdered sugar, sifted

Instructions

For the royal icing using egg whites:

For the royal icing using meringue powder: