This blue cheese ball recipe has been around forever and I absolutely love it. I literally have it once a year on Christmas Eve at my Aunt Joyce and Uncle Ernie's house. In fact, I look forward to it every Christmas Eve. To me, it wouldn’t be a traditional Christmas Eve without this cheese ball (and of course our Italian tradition of the seven fucking fishes).

Well tonight is New Year’s Eve, and I’m starting my new year's resolution early. While most people, including me, make new year’s resolutions for eating healthier and exercising more, I’ve decided this year that one of mine will be to not wait for a party or holiday to eat all of my favorite party foods. There’s no better way to end the old year and to bring in the new year than to eat something that makes me happy.  I don’t want to wait for another Christmas Eve or another party before I have this cheese ball again.  Here is the recipe so you too can enjoy this cheese ball all year long.

Ingredients

• 8-ounce package cream cheese, softened
• 8 ounces blue cheese crumbles
• 1/4 cup (1/2 stick) butter, softened
• One 4.25-ounce can chopped black olives, drained, optional
• 1 tablespoon minced chives
• 1/2 cup finely chopped walnuts
• crackers, for serving

Instructions

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon cayenne pepper
• Pinch of freshly grated nutmeg
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup (2 1/2 ounces) finely grated cheddar cheese
• 1/4 cup plus 1 tablespoon milk

Instructions

  

Adapted from Cooking Light, September 2007

Makes 6 servings

Ingredients

•     1/2 cup (4 ounces) block-style fat-free cream cheese, softened
•     1/4 cup reduced-fat mayonnaise
•     3 tablespoons grated fresh Parmesan cheese
•     2 teaspoons minced garlic
•     2 teaspoons fresh lemon juice
•     1/2 teaspoon hot pepper sauce (such as Tabasco)
•     1/4 teaspoon kosher salt
•     1/4 teaspoon freshly ground black pepper
•     2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
•     Cooking spray

Instructions

Step 1: Preheat oven to 350°.

Step 2: Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts.

Step 3: Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Adapted from Jose Andres: Tapas a Taste of Spain in America

Ingredients

• 1/4 pound unsalted butter
• 1/2 Spanish onion, peeled and finely chopped (about ½ cup)
• 2-1/2 cups all-purpose flour
• 4 cups whole milk
• 10 ounces chicken, boiled and shredded (leftover chicken from a stock is ideal)
• Salt
• 1 pinch nutmeg
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 2 cups Spanish extra-virgin olive oil

Instructions

Ingredients

• 3 cups unbleached flour
• 1-1/2 teaspoon salt
• 3/4 cup iced water
• 4-1/2 teaspoon vinegar
• 2 egg yolks
• 1 cup lard, softened, or vegetable shortening

Instructions

   

Adapted from Gourmet, September 1996

Ingredients

For the crust

•     1 cup finely ground wheat crackers such as Wheat Thins
•     1/2 cup pine nuts, toasted until golden, cooled, and ground fine
•     1 tablespoon unsalted butter, melted and cooled

For the filling

•     1 1/4 pounds cream cheese, softened
•     1/2 cup mascarpone or sour cream
•     3 large eggs
•     1 1/4 cups homemade basil pesto or prepared basil pesto
•     2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices
•     1/2 cup fig preserves (available at specialty food shops)
•     1 1/2 tablespoons white-wine vinegar

Accompaniment: baguettes cut diagonally into thin slices and toasted lightly

Instructions

Step 1: To make crust: Preheat oven to 325° F. and butter a 10-inch springform pan.

Step 2: In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.

Step 3: To make filling:  In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth.

Step 4: To assemble torte: Pour half of filling into crust.

Step 5: Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through.) Top pesto layer with half of fig slices, overlapping them slightly.

Step 6: Pour remaining filling over figs, spreading evenly.

Step 7: Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set. Cool torte in pan on a rack (filling will deflate slightly). Chill torte, covered loosely, at least 3 hours and up to 2 days.

Step 8: In a small saucepan stir together preserves and vinegar and bring to a simmer. Remove pan from heat and cool mixture. Stir in salt to taste.

Step 9: Slice remaining pound figs into 1/4-inch-thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices. With 2 large metal spatulas transfer torte to a serving plate.

Step 10: Serve torte at room temperature to spread on toasts.

Ingredients

•     8 ounces soft fresh goat cheese, room temperature
•     4 oranges, divided
•     1/4 cup honey
•     1/4 teaspoon coarsely ground black pepper
•     Fresh lemon juice (optional)
•     18 1/2-inch-thick slices French or raisin baguette, toasted

Instructions

Ingredients

For the phyllo cups:

•     6 (17- by 12-inch) phyllo sheets, thawed if frozen
•     1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling:

•     2 tablespoons unsalted butter
•     2 tablespoons all-purpose flour
•     3/4 cup whole milk
•     2 teaspoons Dijon mustard
•     2 large eggs, separated
•     finely grated Parmigiano-Reggiano (1/2 cup)
•     5 ounces soft mild goat cheese, crumbled (2/3 cup)

For the salad:

•     1 1/2 tablespoons cider vinegar
•     1 1/2 teaspoons Dijon mustard
•     1/4 teaspoon salt
•     5 tablespoons extra-virgin olive oil
•     8 oz frisée, torn into bite-size pieces (8 cups)
•     6 radishes, cut into very thin wedges
•     3 tablespoons chopped fresh chives

Instructions
 

Step 1: To make cups: Preheat oven to 375°F.

Step 2: Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.

Step 3: Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.

Step 4: Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.

Step 5: To make filling: Increase oven temperature to 400°F.

Step 6: While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes.

Step 7: Add milk in a stream, whisking, and bring to a boil, whisking.

Step 8: Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. Cover surface of mixture with wax paper if not using immediately.

 

Step 9: Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.

Step 10: Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.

Step 11: Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.

Step 12: Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.

Step 13: Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.

Step 14: Place a soufflé cup in each salad and serve immediately.

Adapted from Tyler Florence: Tyler's Ultimate: Brilliant Food to Make Any Time

Ingredients

•     1 tablespoon fresh thyme leaves
•     1 tablespoon fresh flat-leaf parsley
•     1 tablespoon fresh tarragon
•     1 tablespoon fresh mint
•     8-ounce log soft fresh goat cheese
•     1 baguette
•     2 tablespoons extra-virgin olive oil
•     1/2 cup oil-packed sun-dried tomatoes
•     1/2 cup fresh basil leaves

Instructions

Step 1: Combine thyme, parsley, tarragon and mint leaves on cutting board and chop them finely together.

Step 2: Unwrap log of goat cheese and roll it in the chopped herbs, pressing the herbs to adhere. Preheat oven to 350 F.

Step 3: Cut baguette into thin crostini-style slices and drizzle with a little olive oil and bake 5 to 7 minutes, until lightly browned and crisp. Let baguette slices cool.

Step 4: Top each crostini with slice of herbed goat cheese. Top with sun-dried tomato and garnish with fresh basil leaves. Makes 16 to 20.

Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Serves 4

Ingredients

•     2 1/4 cups extra virgin olive oil
•     3 medium eggplants, sliced lengthwise into 1/3-inch thick slices
•     1 cup fresh ricotta
•     1 large egg
•     2 scallions, thinly sliced
•     1/4 teaspoon freshly ground nutmeg
•     salt and freshly ground black pepper
•     2 cups simple red sauce
•     1/4 cup whole parsley leaves

Instructions
 

Step 1: In a 10- to 12-inch saute pan, heat 2 cups olive oil over medium-high heat until it reaches 370°F.

Step 2: Add the eggplant slices 3 or 4 at a time and fry, turning once, until soft and light golden brown, about 2 minutes. Transfer to paper towels to drain.
 

Step 3: Preheat oven to 375°F.
 

Step 4: In a medium bowl, combine the ricotta, egg, scallions, and nutmeg and mix well. Season with salt and pepper.

Step 5: Lay the eggplant slices out on a work surface and place 1 tablespoon of ricotta filling at the base of each slice. Roll the eggplant up around the filling to form a neat roll and set seam side down on the work surface.

Step 6: Lightly oil the baking dish just large enough to hold the eggplant roll-ups. Put the sauce into the dish and place the rolls seam side down in the sauce. Bake until the cheese starts to melt out of the rolls about 15 minutes.

Step 7:  Drizzle with the remaining 1/4 cup of olive oil, sprinkle with parsley and serve.

Ingredients

• 4 or more cloves garlic
• 2-1/2 cups dried chickpeas 
• 1-1/2 tablespoons baking soda
• 1-1/2 cups tahini paste
• Juice from 3-4 small lemons (I used about 5 tablespoons) 
• 1 teaspoon ground cumin
• 1-1/2 teaspoons or more salt (season to taste)
• 1/2 cup or more of chickpea liquid
• 1/3 cup extra virgin olive oil
• Pepper to taste
• Paprika to garnish

Instructions

Ingredients

• 1 whole chicken breast (1 pound), skin removed
• 1/2 white onion, halved
• 1 dried bay leaf
• 1 fresh poblano chile
• 2 garlic cloves, crushed
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
• 4 canned plum tomatoes, coarsely chopped
• 2 canned chipotle chiles in adobo, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 tablespoons coarsely chopped fresh cilantro
• 1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
• 1 recipe for empanada dough
• 1/2 cup shredded queso blanco
• 1/4 cup sugar, for sprinkling
• Crema pura or sour cream, for serving (optional)

Instructions

  

   

   

  

Ingredients

•     30 mini sweet peppers (10 red, 10 yellow, 10 orange, if possible)
•     18 ounces semi-soft goat cheese
•     1/2 cup chives, tarragon and basil,freshly snipped
•     1 clove garlic, minced
•     salt, to taste
•     fresh ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F.

Step 2: Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds. Alternatively, you can cut the top stem off of each pepper and remove seeds.

Step 3: In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper. Spoon the mixture into the peppers.

Step 4: On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer. Bake for 10 to 20 minutes or until peppers are tender crisp.

 
Step 5: Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.

Ingredients

•     Compari tomatoes
•     Olive oil
•     kosher salt

Instructions

Step 1: Preheat oven to 250 degrees F.

Step 2: Slice tomatoes in half.  Place on jelly roll pan. Drizzle with olive oil and Kosher salt. 

Step 3: Roast in oven for up to 3 hours at 250 degrees F. 

Step 4: Serve with crostini.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon coarse salt
• Pinch of white pepper
• 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely grated (2 1/2 ounces) Parmesan cheese
• 5 tablespoons sour cream
• 1 large egg white, lightly beaten

Instructions

Adapted from Jose Andres: Tapas a Taste of Spain in America

Serves 4

Ingredients

•     4 ripe tomatoes
•     2 tablespoons Spanish extra virgin olive oil
•     1 teaspoon sugar
•     1 bay leaf
•     1/2 teaspoon of Spanish sweet paprika
•     1 pinch cayenne pepper
•     1 teaspoon sherry vinegar
•     salt to taste

For the potatoes

•     2 cups Spanish extra virgin olive oil
•     1 pound Idaho potatoes, peeled and cut into 1 inch cubes
•     Salt to taste

For the allioli

•     1 small egg
•     1 cup Spanish extra virgin olive oil
•     1 garlic clove, peeled
•     1 teaspoon sherry vinegar or fresh lemon juice
•     salt to taste

Instructions

Step 1: For the allioli:  Break the egg into a small mixing bowl. Add 2 tablespoons of the olive oil, garlic clove, and the vinegar or lemon juice.

Step 2: Using a hand held mixer or food processor, mix at high speed until the garlic is fully pureed into a loose paste.

Step 3: Then little by little, add the remaining olive oil as you continue blending at high speed.  If the mixture appears too thick when you begin adding the oil, add 1 teaspoon water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be lovely yellow color. Add salt to taste.
 

Step 4: For the brava sauce: Cut each tomato in half lengthwise.  Place a grater over a bowl and grate the open side of the tomatoes into the bowl.

Step 5: Strain the grated flesh through a sieve to produce 1 1/2 cups of tomato puree.

Step 6: Pour the olive olive oil into a small pan and warm it over a low flame. Add the tomato puree, sugar, bay leaf, paprika, and cayenne.  Raise the heat to medium and cook until the mixture reduces by one-fourth and becomes a deep red color, about 10 minutes. 

Step 7: Remove from heat. Add the vinegar and salt to taste, and reserve.

Step 8: Prepare the potatoes: Pour olive oil into a deep saucepan and heat it to 275 degrees. Place the potatoes in the oil and poach them, frying them slowly until soft, which normally takes between 8 to 10 minutes. The potatoes won't change color but they will soften all the way through. You can test for softness by inserting a toothpick; if it comes out easily, the potatoes are done. Remove them from the pan and drain. Set aside.

Step 9:  Raise the temperature of the olive oil to 350 degrees. Return the potatoes to the pan. Fry until they are crisp and brown, about 6 minutes. Drain, and sprinkle with salt to taste.

Step 10: Drizzle the brava sauce on a serving plate. Top with the potatoes and the allioli, and sprinkle with chives.  Place some toothpicks on the side of the dish for serving.

Ingredients

For the Risotto:

• 4 cups low-sodium chicken broth, plus more as needed
• 3 cups water
• Salt and ground black pepper
• 4 tablespoons unsalted butter
• 1 medium onion, minced
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 cup grated Parmesan cheese 
• 2 tablespoons minced fresh parsley leaves

For the Pesto:

• 3 cups lightly packed fresh basil
• 1 cup lightly packed Italian parsley leaves
• 1/2 cup pure olive oil
• 1 tablespoon toasted pine nuts
• 1/2 teaspoon fine salt
• 1/4 teaspoon coarsely ground black pepper
• 1 cup freshly grated Parmesan

For the Arancini:

• 1-1/2 cup blanched-basil pesto
• 3 cups risotto, cooled
• 4 ounces fresh mozzarella
• 2 cups all-purpose flour
• 3 large eggs
• 2 cups panko bread crumbs
• peanut oil

Instructions

  

 

 

  

  

    

  

Adapted from Chef Jose Andres

Ingredients

•     2 tablespoons finely diced shallots
•     1 scallion (white part only), thinly sliced
•     1-1/2 teaspoons aged Spanish sherry vinegar
•     6 tablespoons extra virgin olive oil
•     1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
•     3 ounces soft goat cheese
•     1 teaspoon chopped fresh parsley
•     1/2 teaspoon chopped fresh thyme

Instructions

Step 1: Whisk shallots, scallion, 4 tablespoons olive oil and vinegar in a bowl. Season with salt and pepper.

Step 2: Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.

Step 3: Heat a large frying pan over medium heat; add 2 tablespoons of oilve oil. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter.

Step 4: Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Ingredients

• 1/4 cup (2 ounces) goat cheese, at room temperature
• 1/4 cup (2 ounces) mascarpone cheese, at room temperature
• 1/4 cup finely chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 16 Medjool dates (12 ounces), pitted
• 8 thin slices prosciutto, halved lengthwise

Instructions

Adapted from Bon Appetit, June 2010

Ingredients

Romesco Sauce

•     1/4 cup dry white wine
•     4 sun-dried tomato halves packed in oil, drained
•     1 garlic clove, peeled
•     1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
•     1/4 cup whole almonds
•     3 tablespoons olive oil
•     Coarse kosher salt

Scallops

•     8 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
•     12 sea scallops, halved horizontally
•     Olive oil
•     Coarse kosher salt
•     Fresh thyme leaves (for garnish)

Instructions

Step 1: For the Romesco Sauce: Combine wine, tomatoes, and garlic in small saucepan; bring to boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.

Step 2: Transfer tomato mixture to processor. Add peppers, almonds, and oil and blend until coarse puree forms. Transfer to small bowl. Season to taste with coarse salt and pepper. Can also be made 2 days ahead -cover and chill and let stand at room temperature 1 hour before using.

Step 3: For the Scallops: Before cooking the scallops, be sure to remove the muscle, which can be tough when cooked. Find the muscle by looking for the white strip that runs up the side of the scallop. You can usually pull it off with your fingers, but you may need to use a paring knife to tease the muscle away from the rest of the scallop.

Step 4: Line rimmed baking sheet with parchment paper. Wrap 1 prosciutto strip around center of each scallop half, pressing ends together to seal. Arrange scallops on prepared sheet.  Can be made 4 hours ahead - cover and chill.

Step 5: Preheat broiler. Brush scallops lightly with oil; sprinkle with pepper and lightly with coarse salt. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1 to 2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few thyme leaves.

Ingredients

•     5 red bell peppers
•     2 small garlic cloves, minced
•     4 tablespoons extra-virgin olive oil
•     3/4 teaspoon coarse sea salt or Kosher salt
•     1/4 teaspoon freshly ground black pepper
•     fresh sprig of basil for garnish

Instructions
 

Step 1: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.  You can also use a broiler instead of a grill.
 
Step 2: Lay bell peppers on their sides on lightly oiled grill rack or on broiler pan and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.

Step 3: Transfer to a ziplock bag or brown bag and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.

Step 4: Stir together peppers (with their juices), garlic, oil, sea salt, and pepper and marinate 30 minutes at room temperature.
 

Adapted from Gourmet, May 1994

Ingredients

•     3 cups water
•     1 pound skinless fresh salmon fillet
•     1 pound smoked salmon, chopped fine
•     1/2 cup (1 stick) unsalted butter, softened
•     3 shallots, minced
•     1/3 cup chopped fresh parsley leaves
•     2 tablespoons fresh lemon juice
•     2 teaspoons Dijon mustard
•     2 teaspoons drained capers
•     2 teaspoons Cognac or other brandy
•     2 teaspoons freshly grated lemon zest
•     whole-wheat French or Italian bread, sliced as an accompaniment

Instructions

Step 1: In a skillet bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Step 2: Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste. Stir mixture until combined well and pack into a 1-quart terrine or bowl. Rillettes may be made 4 hours ahead and kept chilled, covered.
 

Adapted from Jose Andres: Made in Spain, Spanish Dishes for the American Kitchen

Ingredients

•     5 tablespoons Spanish extra-virgin olive oil
•     1 tablespoon sherry vinegar, preferably Pedro Ximenez
•     1 tablespoon minced shallot
•     1/2 scallion, white part only, thinly sliced
•     Sea salt and freshly cracked pepper
•     2 8-ounce jars piquillo peppers (about 12 peppers)
•     2 ounces Roncal(Spanish sheep’s milk cheese), cut into 2-inch sticks
•     Fresh thyme sprigs
•     Fresh parsley sprigs

Instructions

Step 1: Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper.

Step 2: Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Step 3: Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds.

Step 4: Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.

Ingredients

• 4 tablespoons raisins
• 4 tablespoons olive oil
• 2 medium onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1/2 pound ground beef
• salt & freshly ground pepper
• 2 tablespoons parsley, minced
• 2 teaspoons ground cumin
• 1/4  teaspoon oregano
• 1/2  teaspoon  paprika Spanish style
• 4  tablespoons dry white wine
• 1/4 cup  tomato sauce
• 1  hard-boiled egg, minced
• 2 eggs + 2 teaspoons water, lightly beaten
• 1 recipe for empanada dough

Ingredients

     

Ingredients

•     24 medium mushrooms with stems
•     1 medium onion, finely chopped
•     1/2 green pepper, finely chopped
•     2 ounces pepperoni, finely chopped
•     1 clove garlic, finely chopped
•     2 tablespoons melted butter
•     1 tablespoon chopped parsley
•     1/8 teaspoon pepper
•     1/3 cup chicken broth
•     1/2 cup bread or cracker crumbs
•     3 tablespoons Parmesan cheese

Instructions

Step 1: Preheat oven to 325 degrees.

Step 2: Clean mushrooms and remove stems from caps. Finely chop stems.

Step 3: In a large frying pan, saute stems, onion, green pepper, pepperoni, and garlic in butter for five minutes. Add all other ingredients, except mushroom caps, and stir over heat for one minute.

Step 4: Stuff caps with the mixture.

Step 5: Place in a pan and bake uncovered for 25 minutes. Serve warm in a chafing dish.

Ingredients

For the stuffing:

• 4 cups 1- inch cubes of day- old or dry country bread, crusts removed (about
• 4 thick slices)
• 1 cup milk
• 1/4 ounce dried porcini, soaked in 2 cups warm water
• 1 cup finely chopped scallions
• 10 large fresh basil leaves, finely chopped
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten

For the vegetable assortment:

• 2 or more medium zucchini (6 inches long)
• 2 or more red or other colorful bell peppers
• 12 or more large white stuffing mushrooms
• 3 or more ripe small tomatoes
• 2 or more large Vidalia or other sweet, flat onions
• 1/2 cup extra-virgin olive oil, or as needed
• 1-1/2 teaspoons kosher salt
• Butter for the baking dishes
• 1/2 cup freshly grated Grana Padano or Parmigiano- Reggiano

Instructions

   

 

   

  

  

In August 2009, Amy and I spent two days hopping from vineyard to vineyard in Sonoma County, California. After a full afternoon of wine tasting at 5 different vineyards, we stopped in Yountville - a foodie's heaven - for dinner. Because Yountville has so many, not just good, but great restaurants, we had a difficult time making a decision where we wanted to spend our evening. Would it be Ad Hoc, Bouchon, Bottega, Red, the French Laundry? I literally felt like a kid in a candy store. We decided to do a progressive dinner and try as many as we could in one evening.

Our first stop, for appetizers, was Bouchon, Thomas Keller's more affordable country French bistro. We chose Bouchon because we didn't plan far enough in advance to make reservations at the French Laundry. The salmon rillettes were one of several small dishes we ordered there. This recipe is absolutely brilliant. It is a delectable mixture of smoked salmon, fresh salmon, and of course lots and lots of butter. You must try this at least once in your lifetime - and if you can't make it to Bouchon, try making it yourself. The recipe looks a little intimidating but it is fairly easy and the ingredients are readily available

Ingredients

•     1 pound center-cut salmon fillet, skin and pinbones removed
•     2 tablespoons Pernod
•     Kosher salt and freshly ground white pepper
•     8 tablespoons unsalted butter, room temperature
•     1/2 cup minced shallots
•     1 tablespoon of creme fraiche
•     8 ounces unsliced chilled smoked salmon, cut into 1/4 inch dices and brought to room temperature
•     2 1/2 tablespoons fresh lemon juice
•     1 tablespoon extra virgin olive oil
•     2 large organic egg yolks, lightly beaten
•     about 1/2 cup clarified butter, melted and cooled to room temperature
•     Minced chives

Instructions

Step 1: Trim and discard any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 tablespoon of the Pernod, 1 1/2 teaspoons salt and one-fourth teaspoon white pepper. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning the fish over halfway through the marination.

Step 2: Bring water to a simmer in the bottom of a steamer. Remove the salmon from the baking dish and place it in the steamer and cover with the lid. Steam gently for 5 to 8 minutes; if you see steam pouring out the sides of the steamer, lower the heat. Check the salmon by separating the flesh with the tip of a knife and peering at the center. It should be medium-rare. When it is cooked, remove from the steamer.

Step 3: Meanwhile, melt 1 tablespoon of the butter in a medium saute pan over low heat. Add the shallots and cook, stirring occasionally, for 2 minutes. Season with one-fourth teaspoon salt and continue to cook for 3 to 4 minutes, until the shallots have softened but not browned. Remove from the heat.

Step 4: Put 7 tablespoons butter in a small bowl and beat with a rubber spatula until it is smooth and resembles mayonnaise in consistency. Stir in the creme fraiche. Set aside.

Step 5: Put the cooked salmon in a large bowl and stir to break it into large chunks. Because you will be stirring in the remaining ingredients, you don't want to break up the pieces too much.

Step 6: Stir in the smoked salmon, shallots, lemon juice, olive oil and egg yolks. Season assertively with one-fourth teaspoon salt and one-half teaspoon white pepper, since this will be served cold. Fold in the butter mixture.

Step 7: Transfer the rillettes to 2 ceramic or glass serving bowls, leaving at least one-half-inch of space at the top. Smooth the top of the rillettes and wipe the inside rims clean.

Step 8: Refrigerate for about 1 hour, until cold. Pour a one-fourth-inch-thick layer of clarified butter over the top of the rillettes to seal. (To clarify butter, melt the remaining one-half cup -- 1 stick -- butter in a small skillet over medium heat. Do not let it brown. Remove it from the heat and set aside for 5 minutes. A white foam will collect on top. Using a large spoon, remove the foam. Carefully and with a steady hand, pour off the clear yellowish liquid, leaving the milky solids at the bottom.)

Step 9: Cover the bowls and store in the refrigerator for up to a week. To serve, break through the butter layer and remove it. Spread the rillettes on toast or crackers and sprinkle with chives. (Once the butter is removed, eat the rillettes within 2 days.)
 

Thomas Keller's version

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: