White Chocolate & Pistachio Cookies
Unbelievably delicious!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cup Sugar
1 Cup Brown Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
1 1/2 Cups Whole Pistachios
Preheat your oven to 350º F. In a large size bowl mix together the butter, sugar and brown sugar. Beat for 2 minutes on medium speed until nice and fluffy. Add the eggs one at a time and beat well after each egg. Add the vanilla and beat for another 30 seconds. In a separate large size bowl combine the flour, kosher salt and baking soda. Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined. Stir in the white chocolate chips and the pistachio nuts. Place in the refrigerator for 1 hour before baking. Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remember that each oven heats differently so make sure to check at 10 minutes. I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven. Let rest on the baking sheet for 10 minutes before removing. Remove from the baking sheet and place on wire racks to cool completely. Makes about 5 dozen (depending on how large you make the cookies).
Italian Chocolate Cake
The ricotta cheese really adds to this chocolate cake. Plus the chocolate frosting has ricotta too! Delicious!
INGREDIENTS
2 Cups Sugar
1 3/4 Cups Unbleached Flour
3/4 Cup Cocoa
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3 Eggs
1 Cup Ricotta Cheese
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat your oven to 350º F. Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans. In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt. Add the eggs, ricotta, olive oil and vanilla. Beat for 2 minutes. Stir in the boiling water. Don’t worry that the batter may look a bit thin. Pour into the cake pan(s) and place into the oven. Bake for 30 to 35 minutes. Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer. Remove from the oven and let cool for 10 minutes. Remove the cake from the pan(s) and cool completely before frosting. Frost with Ricotta Chocolate Frosting. Serves 10.
Ricotta Chocolate Frosting
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Ricotta Cheese
1 Teaspoon Vanilla Extract
Soften the butter by leaving out on the counter for 30 minutes. In a large size bowl add the butter. Stir in the cocoa. Add the powdered sugar, ricotta and vanilla. Beat until creamy. Makes about 2 cups.
Deep Dish Rhubarb Pie
Many people are hesitant to cook with rhubarb. Rhubarb is, botanically speaking, a vegetable, and eaten like fruit. The stalks are best picked when they are young and ready for eating in the spring and early summer. The leaves should be thrown away as they are poisonous.
INGREDIENTS
2 Pounds Pink Rhubarb
2 Ounces Gingerroot
8 Tablespoons Sugar
1 Tablespoon Cornstarch
Powdered Sugar
Pastry:
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
8 Tablespoons Butter
7 Tablespoons Water To Mix
Milk To Glaze
Preheat your oven to 425º F. Trim and thickly slice the rhubarb. Place in a large size bowl. Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch. Add the sugar & cornstarch mixture to the rhubarb mixture. Set aside. In a large size bowl combine the flour, kosher salt and ground ginger. Cut in the butter. Add 7 tablespoons water to make the dough manageable. Roll the dough out to fit the top of the pie plate. Transfer the rhubarb mixture to a 3 cup pie pan. Cover the pie pan with the pastry dough. Crimp and decorate the edges. Brush the pastry with milk. Place onto a baking sheet and bake at 425º F for 15 minutes. Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender. Sprinkle with powdered sugar to serve. Make 1 deep dish pie.
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
May Day
For me, growing up in the Midwest, May Day was a big deal. It meant that it was the first day that I was allowed to go barefoot. The ground was still chilly, but it didn’t matter to me because it meant that summer was right around the corner. It was also a day that I was able to make homemade May baskets, filled with candies and popcorn, and taken to the doors of special friends. The trick was to set the May basket at the front door, ring the bell and run away as fast as my little legs could carry me in order not to get caught. I would be surprised if this tradition is still carried on today, but at least I have these special childhood memories to hold on to.
In other parts of America there are other May Day traditions. In Maryland it is the custom to serve hot rolls for breakfast on the first day of May. In New England, Baptist Cakes are served which are made of bread that has been pulled from the loaf dough and patted into balls or squares. Then they are fried in a pan and served with maple syrup. These tasty treats can either be eaten for breakfast or dessert.
Baptist Cakes
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
1/2 Cup Scalded Milk
1/4 Cup Boiling Water
1 1/4 Teaspoons Dry Active Yeast (Softened in 1/4 Cup Lukewarm Water)
3 Cups Unbleached Flour
Vegetable Oil for Frying
Maple Syrup
In a large size bowl combine the butter, sugar and kosher salt. Add the milk and water and let cool to a lukewarm temperature. Add the softened yeast and half of the flour. Mix well and then slowly add the rest of the flour. Turn the dough out onto a floured surface and knead the dough until nice and smooth. Place back into the bowl and cover with plastic wrap. Let the dough rise until it has doubled in size. It is important to let the dough rise in a draft-free place. Turn the dough out onto the floured surface again and roll to a 1/8th thickness. Cut into 2 1/2 inch strips and then cross cut to make squares. Cover with a tea towel or plastic wrap and let sit for 15 to 20 minutes. Heat the oil in a skillet (or deep fryer) to 365º F. Place the dough pieces into the hot oil and let cook for 4 to 5 minutes. You will want the dough to be a nice golden brown. Remove from the oil and place on paper towels to drain. Serve immediately with maple syrup. Makes about 20 Baptist Cakes.
Oatmeal Chocolate Crunch Cookies
These cookies are a snap to make and they always seem to disappear first on a cookie tray. This version is crisp, crunchy and keeps very well. Nutmeg isn’t always used in oatmeal cookies, but it adds an extra flavor.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Pound Room Temperature Butter
1/2 Cup Sugar
1 Cup Light Brown Sugar
1 Large Room Temperature Egg
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Oats
2 Cups Semi-Sweet Chocolate Chips
2 Cups Toffee Bits
In a large size bowl mix together the flour, kosher salt, baking soda, cinnamon and nutmeg. Set aside. In a separate large size bowl beat the butter and sugars with a mixer until creamy and light. Add the egg, milk and vanilla. Beat until mixed thoroughly. Slowly mix in the flour mixture. Stir in the oats, chocolate chips and toffee bits. Place into the refrigerator for at least 2 hours. Remove from the fridge when ready to bake. Preheat your oven to 350º F. Drop by the tablespoons onto a parchment paper lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until golden brown at the edges. Remove from the oven and let the cookies sit for a minute and then transfer to a rack to cool. Makes about 3 dozen cookies.
***You can find toffee bits in the baking section of your local grocery store.
Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Dark Chocolate Macadamia Nut Crispies
The toasted macadamia nuts and dark chocolate are what makes these treats sing. They’re sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Unsalted Butter
2 Cups Dark Chocolate Chips
10 Ounces Marshmallows
8 Ounces Toasted Macadamia Nuts
6 Cups Rice Krispie Type Cereal
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Place the whole macadamia nuts onto the baking sheet. Place into the oven for 10 minutes. Remove from the oven and let cool. Cut the macadamia nuts in half and set aside. In a large size saucepan melt the butter over a low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add the macadamia nuts and dark chocolate chips. 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 13x9x2 inch pan that has either been greased or lined with parchment paper. You will need to work quickly. Let cool and then cut into squares. Makes approximately 24 squares.
Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
