Cinnamon Oatmeal Cookies
November is here which, in my book, is the official start of cookie baking season. You’ll like these cookies so much that you will want to pass the recipe on to your children.
INGREDIENTS
1 Cup Shortening
2 Cups Packed Brown Sugar
2 Eggs
2 Tablespoons Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Tablespoon Ground Cinnamon
Preheat oven to 350 degrees. In a large-size bowl, cream shortening and brown sugar. Add eggs and milk. Mix Well. Combine flour, oats, baking soda, salt and cinnamon. Add to brown sugar mixture. Drop by rounded teaspoonful about 2 inches apart onto parchment paper lined baking sheets. Place into oven for 12 to 15 minutes. Remember that all ovens are not created equal. Remove from oven and let cool for 5 minutes on baking sheets. Remove from baking sheets and let cool on wire racks. Makes about 4 dozen.
Super Pumpkin Muffins
Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season. Many people I know wait impatiently for fall just so they can indulge in pumpkin madness. Bake my double muffin (aka Super Pumpkin Muffin) over the weekend and serve for breakfast or snacks.
INGREDIENTS
8 Ounces Softened Butter
1/2 Cup Light Brown Sugar
1/2 Cup Sugar
3 Room Temperature Eggs
16 Ounces Pumpkin Puree
1 1/2 Cups Unbleached Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Tablespoons Cinnamon
1 Tablespoon Ground Ginger
1 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
1 Cup Room Temperature Buttermilk
3 Ounces Roasted & Salted Pumpkin Seeds For Top
Preheat your oven to 350 degrees. Line a muffin tin with muffin papers and set aside. In a large-size bowl cream the butter and sugars until they are light and fluffy. Add the eggs one at a time. Add the pumpkin puree. Beat for another minute. Sift all of the dry ingredients together. Add them to the batter in three additions, alternating with the buttermilk. Mix on a low speed until they are incorporated. Pour the batter evenly into the muffin cups. You will want them to be a bit more than 2/3 of the way full. Sprinkle the tops with the pumpkin seeds. Place in the oven and bake for 20 to 25 minutes. Remember that each oven heats differently. You will want the tops to be golden. Remove from the oven and cool the muffins in the pan for 10 minutes. Turn them out onto a rack and allow them to cool completely. Serve or store in an airtight container for up to 3 days. Makes 12 muffins.
Rosh Hashanah Honey Cake
This cake is delicious and can be made with any type of honey you like. You can make this cake ahead of time just make sure that you wrap it well in plastic wrap to keep from drying out. Serve with a good strong cup of coffee.
INGREDIENTS
3 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
4 Large Eggs
1 1/4 Cup Sugar
1 1/2 Cups Olive Oil
8 Ounces Honey (2/3 Cup)
1/2 Cooled Coffee
1/2 Cup Cherry Schnapps
1/2 Cup Orange Juice
Preheat your oven to 325° F. Lightly grease a glass loaf pan and then line the bottom with parchment paper. In a medium-size bowl combine the flour, baking powder, baking soda, and salt. In a large-size bowl beat the eggs until well blended. Gradually add the sugar to the eggs continuing to beat until nice and thick. Add the oil, honey, coffee, Cherry Schnapps, and orange juice. Beat on low speed until just combined. Slowly add the flour mixture to the egg mixture. Beat on a low speed until just combined. DO NOT over mix. Pour the batter into the prepared pan and place in the oven for 40 to 50 minutes until done. Remember that every oven heats differently. You will want the cake to spring back when lightly pressed and an inserted toothpick comes out clean. Remove from the oven and let cool to room temperature. Turn the cake out onto a cake plate. You may want to slip a knife around the cake to loosen the edges. Make sure to remove the parchment paper. Serves 8
Chocolate Buttercream Cake
My moist, rich chocolate cake is an ever-popular dessert, indoors or at a picnic. This one is frosted and filled with a fluffy chocolate buttercream. Yum!
INGREDIENTS
1/4 Cup Unsweetened Cocoa
1 Cup Water
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1 Cup Melted Butter
3 Lightly Beaten Eggs
1 Teaspoon Vanilla Extract
1/2 Cup Sour Cream
Chocolate Buttercream
Preheat your oven to 350° F. In a large-size bowl, blend the cocoa and water. Sift the flour, sugar and baking soda into the cocoa mixture. Blend well. Stir in the butter, eggs and vanilla. Using an electric mixer, beat for 2 minutes. Stir in the sour cream. Pour into 2 greased and floured 8-inch round cake pans. Place into the oven for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pans. Remove from the oven when done and let cool in the pans for 10 minutes. Invert onto racks to cool completely. Prepare the Chocolate Buttercream and spread between the cake layers and over the top and sides of the cake. Makes 8 to 10 servings.
Chocolate Buttercream
INGREDIENTS
3/4 Cup Plus 4 Tablespoons Butter
1 Cup Sugar
4 Ounces Unsweetened Chocolate
2 Teaspoons Vanilla Extract
4 Eggs
In a large-size bowl combine the butter and sugar. Using an electric mixer, cream the butter and sugar. Add the unsweetened chocolate and vanilla. Beat well. Add the eggs and beat until light in color and thick (for about 3 minutes). If the mixture gets dark and runny from over beating then chill and beat again.
Honey Applesauce Cupcakes
These down to earth cupcakes are honey flavored and packed with dried fruits. They take on a graceful look when baked in brioche tins. Frost with my cream cheese frosting or leave plain.
INGREDIENTS
1/2 Cup Butter
1 Cup Honey
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Whole Wheat Flour
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1 Cup Unsweetened Applesauce
1/2 Cup Raisins
1/2 Cup Chopped Dried Apricots
1 Cup Chopped Pitted Dates
Preheat your oven to 350º F. Place the butter in a large-size bowl. Beat the butter with an electric mixer while gradually adding the honey. Beat in the egg and vanilla. In a small-size bowl, stir together the whole wheat flour, unbleached flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Add the flour mixture to the butter mixture alternately with the applesauce, starting and ending with the flour mixture. Stir in the raisins, apricots, and dates until just combined. Spoon the batter into well-greased 3 inch brioche tins or paper-lined muffin tins. Fill each three-quarters of the way full. Place in the oven and bake for 30 minutes or until the tops spring back when lightly touched. Remember that every oven heats differently so check at 25 minutes. Remove from the oven and turn out onto racks to cool. Makes about 20 muffins.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
Raspberry Sponge Cake
Today is National Sponge Cake Day so let’s celebrate with making a simple, but delicious sponge cake. Many people wonder what the difference is between a sponge cake and a regular cake. Sponge cake is a light, porous cake that is made by beating egg yolks and sugar until fluffy, and then folding in beaten egg whites. The eggs are the only leavening agent in the cake. There is a large proportion of eggs, but no shortening in a sponge cake.
INGREDIENTS
3 Large Eggs (Separated)
5 Ounces Sugar
4 Ounces Self-Rising Flour
1/8 Teaspoon Kosher Salt
Cream Cheese Frosting or Whipped Cream
1 1/2 Cup Fresh Raspberries
Fresh Mint for Garnish
Preheat your oven to 375° F. Grease and flour two 9 inch cake pans. In a large-size bowl beat the egg yolks and sugar for 1 minute until thick and creamy. Set aside. In a separate large-size bowl beat the egg whites until they are stiff. Fold the flour and kosher salt in to the egg yolk mixture. Finally, fold in the beaten egg whites. Divide the batter between the cake pans and place in the oven. Bake for 20 to 30 minutes until light brown and springy to the touch. Remember that all ovens heat differently so check at 20 minutes. Remove from the oven and let cool for 10 minutes. Turn the cakes out on to a wire rack to cool completely. When cool frost each cake with either whipped cream or cream cheese frosting. Garnish with the fresh raspberries and mint leaves. If you want to make this a single layer cake then place a layer of frosting or whipped cream between layers. Makes either 1 or 2 cakes.
Whipped Cream:
1 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
In a chilled medium-size bowl combine the whipping cream, sugar, and vanilla. Beat until stiff peaks form. The tips should stand straight. Do not overbeat or it will turn to butter.
Cream Cheese Frosting:
8 Ounces Softened Cream Cheese
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
6 Cups Powdered Sugar
In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
Dark Chocolate, Hazelnut & Anise Cookies
Thank goodness it’s not so hot out. I’ve been missing turning my oven on to bake delicious cookies. I just don’t feel right without a cookie jar full of cookies.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Brown Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Anise Extract
2 Large Room Temperature Eggs
2 Cups Dark Chocolate Chips
2 Cups Chopped Roasted Hazelnuts
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda and kosher salt. In a separate large size bowl add the butter, sugar, brown sugar, vanilla & anise extracts. Beat on a medium speed until creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Do not overbeat. Stir in the dark chocolate chips and hazelnuts. Drop by rounded tablespoonful onto a parchment paper lined baking sheets. Bake for 10 to 12 minutes until golden brown. Remember that all ovens heat differently so make sure to check at 10 minutes. Remove from the oven and cool on the baking sheets for 4 minutes. Remove to wire racks to cool completely. Makes about 4 dozen cookies.
Blackberry Cheesecake
Today is National Cheesecake Day!
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
INGREDIENTS
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
3/4 Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
1/4 Cup Cherry Brandy
3 Eggs
4 Cups Fresh Blackberries
Preheat your oven to 375° F. In a medium size bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Incorporate into the cream cheese mixture. Next, stir in the 1/4 cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and 1/2 cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Remove from the oven. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serve with additional blackberry sauce if you like. Serves 10
Blueberry Cookies
If you’re tired of the same old chocolate chip cookie then give my scrumptious Blueberry Cookies a test run. I wouldn’t quite put them in the “healthy” category, but close enough.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
2 Large Eggs
3/4 Cup Packed Brown Sugar
1 Tablespoon Vanilla Extract
2 Cups Dried Blueberries
Preheat your oven to 375º F. In a small size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat together the butter, sugar, brown sugar and vanilla extract. Add the eggs one at a time. Beat well after adding each egg. Slowly beat in the flour mixture. Stir in the blueberries. Drop by teaspoonful onto parchment paper line baking sheets. Place into the oven and bake for 9 to 11 minutes. Remember every oven heats differently and if you like your cookies soft then you may want to take them out just a bit early as they will continue to cook for a bit after leaving the oven. Remove from the oven and let cool for 4 minutes on the baking sheet. Remove from the baking sheet and transfer them to wire racks and let cool completely. Makes about 4 dozen cookies.
Blueberry Shortcakes With Whipped Cream Cheese
These shortcakes are super easy to make and delicious as either a dessert or a brunch dish. The shortcakes are best the day they are made however.
INGREDIENTS
1 1/2 Cups Unbleached Flour
3 Tablespoons Sugar
1 Teaspoon Kosher Salt
1 3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Cup (1 Stick) Cold Unsalted Butter (Cut into Small Pieces)
2 Ounces Cream Cheese (2 Ounces Cold & 6 Ounces Room Temperature)
5 Ounces Blueberries
3/4 Cup Buttermilk
1/3 Cup Powdered Sugar
1 1/2 Cups Heavy Cream
Extra Blueberries for Garnish
Preheat your oven to 425º F. Line two baking sheets with parchment paper and coat the parchment paper with cooking spray. In a large size bowl combine the flour, sugar, kosher salt, baking powder and baking soda. Incorporate the butter and the cold cream cheese with a pastry cutter. You could also use your fingers or two forks. Incorporate until the mixture resembles coarse meal. Transfer to the freezer for 30 minutes. Remove the mixture from the freezer and add the blueberries. Gradually stir in the buttermilk. Gently fold with a rubber spatula until a sticky dough forms. Make sure not to overmix. Divide the dough into 8 even mounds and place 2 inches apart on the baking sheets. Place into the oven and bake for 20 minutes until golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to wire cooling racks to cool completely. While your shortcakes are cooling in a large size bowl beat together the remaining cream cheese and powdered sugar. Gradually add the heavy cream beating just until for 1 minute until the mixture becomes smooth and thick. Make sure not to overbeat. Serve alongside the shortcakes and add extra berries if you wish. Makes 8 Blueberry Shortcakes.
