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.
Stuffed Baked Apples
Baked Apples are perfect for an easy fall dessert. They are warm, delicious and healthy too. You will love the smell of baking apples in the oven as an added bonus.
INGREDIENTS
2 1/2 Tablespoons Blanched Almonds
1/2 Cup Plumped Dried Apricots
1 Piece Drained Preserved Ginger
1 Tablespoon Honey
1 Tablespoon Syrup From The Preserved Ginger Jar
4 Tablespoons Rolled Oats
4 Large Baking Apples
Preheat your oven to 350 degrees. Using a sharp knife, chop almonds, apricots, and preserved ginger very finely. Set aside until needed. Place honey and syrup in saucepan and heat until honey has melted. Stir in oats and cook gently over a low heat for 2 minutes. Remove saucepan from heat and stir in almonds, apricots, and preserved ginger. Carefully cut off apple tops. Core apples. Place apples in ovenproof dish and fill cavities with stuffing. Place apple tops back on. Pour just enough water into dish to come about one-third of the way up the apples. Bake in oven for 40 minutes or until tender. Remove from oven and serve immediately. Serves 4
Red Velvet Cookies
Red Velvet Cake is one of my favorite cakes so I wondered if I could transform them into cookies. With a couple of tries I had great success. I found that putting the dough in the fridge for a couple of hours really helped. Don’t be afraid of using red food coloring. I found a fabulous plant based food coloring that works just as well as the traditional chemical ones.
INGREDIENTS
3 Cups Unbleached Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Unsalted Butter (2 Sticks)
2 Cups Sugar
2 Large Eggs
1 Tablespoon Red Food Coloring
2 Teaspoons White Vinegar
1 Tablespoon Vanilla Extract
12 Ounces White Chocolate Chips
Line baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, and kosher salt in medium-size bowl. Beat butter and sugar in large-size bowl for 5 minutes until fluffy. Beat in eggs, food coloring, vanilla, and vinegar. Mix flour mixture into butter mixture just to combine. Stir in white chocolate chips. Cover with plastic wrap and place in refrigerator for 2 hours. When ready to bake preheat oven to 350 degrees and remove from fridge. Let cookie dough warm up for 10 minutes before scooping. Scoop dough with ice cream scoop onto lined baking sheets. Bake cookies for 10 to 12 minutes until edges are set. Remember that every oven heats differently. You don’t want to overcook these cookies. Remove from oven and let cookies cook on baking sheets for 5 minutes. Remove from baking sheets and transfer to cooling racks. Makes about 3 dozen cookies.
Custard Challah Bread Pudding
This warm, fragrant pudding began as a way to use up leftover holiday bread, but it is so good that I usually buy an extra loaf of challah bread to make sure that I have enough to prepare this delicious dessert.
INGREDIENTS
2 Cups Heavy Cream
2 Cups Whole Milk
1 Cup Unpitted Moist Prunes
1 Vanilla Bean
1 Cinnamon Stick (Crushed)
1 Small Loaf Challah Bread
1 1/2 Cups Pitted and Quartered Italian Prune Plums
1/2 Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
4 Large Eggs
4 Large Egg Yolks
1/2 Cup Sugar
1/4 Teaspoon Kosher Salt
1/2 Cup Chopped Walnuts
Butter For Greasing The Pan
Preheat your oven to 250° F. You will first need to start the custard. Slit open the prunes and remove the pits and set them aside. In a heavy saucepan, combine the pits, cream, milk, vanilla (scraped seeds along with the pod), and the crushed cinnamon stick. Bring to a simmer over a low heat. Remove the pan from the heat and let infuse for 40 minutes.
Cut the bread into thick slices and arrange in a single layer one or two large baking sheets. Toast in the oven just until lightly colored, crisp and dry to the touch. Turn off the oven. When the bread is cool enough to handle, trim away and throw away the crusts. Tear or cut the bread into 1/2 to 1 inch cubes. This should come to about 8 cups. Quarter the prunes and in a medium bowl, toss them with the plums, 2 tablespoons of the brown sugar, and the ground cinnamon. To finish the custard, whisk together the eggs, egg yolks, granulated sugar, remaining brown sugar, and kosher salt in a large-size bowl. Whisk in the cooled cream mixture. Generously butter the bottom and sides of a 13×9 inch glass baking dish. Arrange the bread cubes in the prepared pan and tuck the prunes and plums among them. Pour the custard through a fine-mesh strainer evenly over the bread and fruit. Cover the pan with foil and refrigerate for 2 hours, occasionally pressing the bread down into the custard.
Preheat your oven to 350° F. Remove the baking pan out of the fridge and take off the foil cover. Bring the pudding to room temperature. Prepare a hot-water bath; set the pan inside a larger baking pan, and pour in enough boiling water to come halfway up the sides of the pudding pan. Place on a rack in the middle of the oven and bake for 1 hour and 15 minutes, until the pudding is puffed and golden and the tester inserted in the center comes out clean. Remove the pan from the water bath and let the pudding cool slightly.
Serve the pudding warm. Reheat if necessary. Top with whipped cream and chopped walnuts. You can make this a day or two ahead of time if you wish. Serves 8
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.
Peach Plum Shortbread Tart
“Movin’ to the country gonna eat a lot of peaches!” As you can tell I’m really into peaches these days. Over the weekend I made a ton of peach jam which I’ve been handing out like crazy. I love pies and tarts, but quite honestly I am really not into pie crust. I often make my “pies” with a shortbread crust instead of using the traditional boring pie crust. I think that you just may like this recipe.
INGREDIENTS
3 1/2 Tablespoons Quick Cooking Tapioca
3/4 Cups Sugar
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Grated Nutmeg
1/2 Cup Water
3 Large Pitted and Sliced Peaches
2 Pitted and Sliced Yellow Plums
1 1/2 Tablespoons Fresh Lemon Juice
For The Shortbread Crust:
1/2 Cup Softened Butter (Not Melted)
1/4 Cup Sugar
1/2 Teaspoon Kosher Salt
1 1/4 Cup Unbleached Flour
Preheat your oven to 325° F. In a large size saucepan combine the tapioca, sugar, kosher salt, nutmeg, water and 1 1/2 cups of the sliced peaches and plums. Bring to a boil over a medium heat and stir constantly. Remove from the heat and let stand for 20 minutes. Stir in the lemon juice and the remaining peaches and plums. Set aside and let cool. In the meantime, make the crust. In a medium size bowl mix together the butter and sugar with a fork, Add the kosher salt to the flour. Work in the flour until you have a crumb like consistency. Mix thoroughly with your hands to form a soft dough. Press evenly into the bottom and sides of an 8 inch round cake pan. Make sure to prick the bottom all over with a fork. Place into the oven and bake for 35 minutes. Remember that all ovens heat differently so you may want to check at 30 minutes. You will want the shortbread crust to be lightly browned. Remove from the oven and let cool. Once it has COMPLETELY cooled gently remove it from the pan. If the shell does stick a bit then warm it up a little over a gentle heat. Place the crust onto a cake plate. Fill the crust with the peach and plum mixture just before serving. Serves 6
Peach Ice Cream Terrine
I love peaches and usually go picking at Bishop’s Orchards in Guilford, CT every summer. This weekend I had a new ice cream maker delivered to my house and decided to make a Peach Ice Cream Terrine. My experiment worked and came out really well. Turning homemade ice cream into a terrine is a nice way to present and store your hard earned dessert.
INGREDIENTS
2 Cups Fresh Ripe Peaches (Pitted & Diced)
4 Tablespoons Freshly Squeezed Lemon Juice
1 1/2 Cups Sugar Divided
1 1/2 Cups Whole Milk
2 3/4 Cups Heavy Cream
1 1/2 Teaspoons Vanilla Extract
In a small size bowl combine the diced peaches with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the peaches to macerate in the juices for 2 hours. Strain the peaches, reserving the juices. Mash or puree half of the peaches. In a medium size bowl combine the milk and the remaining sugar. Use a hand mixer on a low speed for 2 minutes to combine the milk and sugar. Stir in the heavy cream, reserved peach juice, mashed peaches and vanilla. Turn the ice cream machine on. Pour the mixture into the ice cream freezer bowl and let mix for 20 to 25 minutes or until thickened. Make sure to follow your particular ice cream maker instructions. Five minutes before mixing is completed add the reserved diced peaches and let them mix in completely. The ice cream will have a soft and creamy texture. Remove the freezer bowl. To make the terrine simply line an 8 cup (9x5x3 inch) loaf pan with a large sheet of plastic wrap. Spoon the frozen ice cream into the prepared pan and cover completely with the plastic wrap. Place into the freezer and freeze for at least 2 hours. Remove from the freezer and place in the refrigerator for 20 to 30 minutes before serving. This facilitates better slicing. Slice with a sharp knife that has been dipped in hot water and then dried. Serve on dessert plates. Serves 6
Dark Chocolate Crispy Treats
I love Crispy Treats even though they are kind of a pain to make. I wondered how it would work incorporating dark chocolate and it actually turned out quite well. I have to say that lining the baking dish with parchment paper makes all of the difference in the world.
INGREDIENTS
1/2 Cup Butter
1 Teaspoon Kosher Salt
20 Ounces Regular Size Marshmallows
10 Ounces Dark Chocolate Morsels
12 Cups Rice Cereal
In a large size sauce pan melt the butter over a low heat. Add the marshmallows and kosher salt. Continue to stir until the marshmallows have completely melted. This may take a while, but you don’t want to hurry the process by turning up the heat. Add the dark chocolate chips and stir until all of the chocolate has melted. You are going to need to stir like a maniac. Immediately remove from the heat and stir in the rice cereal. Coat the cereal well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a large size baking pan that has either been greased with butter or lined with parchment paper. If the silicone spatula isn’t working well then tear off a piece of parchment paper and use that to press down the mixture. You will need to work quickly. Let cool completely and then cut into squares. Makes approximately 30 squares.
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.
