Who needs a candy bar?

Recently my mom has started picking my three-year-old daughter up from preschool on Thursday afternoons. That frees up my day for much needed house cleaning, errands, and an occasional lunch date with my husband, and also allows a few hours after my son gets out of school to hang one-on-one with him.

This afternoon I gave my son his after school snack and asked if there was anything he'd like to do. It's a snowy day, and he suggested baking cookies. Since the last of Tuesday's cookies were finished off last night, I thought that sounded like fun, and it had the added bonus of being low key. (When both kids are at home I have not been able to have them help me because they start to fight and a big mess ensues...my solution is to include them when they're alone with me! It's much more relaxing, and they might actually learn something that way.)

My son wanted to make cookies with chocolate dough. I pulled out my favorite recipe and promptly cut the portions in half. I gave him several options for add-ins, and he thought caramel chunks, chocolate chips, and peanuts sounded tasty. I happen to have homemade caramel on hand, but if you live near a good candy shop, you can use theirs (King Arthur Flour sells blocks of good caramel as well). Softening the caramel in the microwave for just a few seconds makes the hard type a little easier to cut. Be sure to use good quality caramel, and a good brand of chocolate. I used both mini and big chocolate chips to add dimension, but chopped chocolate would do the same.

Chocolate Candy Bar Cookies

This recipe makes about 34 cookies. If you need to make more, double the amounts and use two whole eggs in place of the egg and egg yolk.

1 1/4 cups flour

1/4 tsp baking soda

1/4 tsp kosher salt

1/4 cup cocoa powder

1/2 cup brown sugar, packed

1/4 cup, plus 2 tbsp sugar

1/2 cup unsalted butter (1 stick)

1 egg

1 egg yolk

1 tsp vanilla

1 1/2 cups chocolate chips or chunks*

approx 1/3 cup chopped unsalted peanuts (macadamias or pecans would be tasty too)

approx 1/2 cup chopped caramel chunks

Preheat oven to 400 degrees.

Cream butter and sugars in a large mixing bowl. Add the egg and egg yolk and mix well. Beat in the salt, soda, and vanilla. Add the cocoa powder and flour and beat just until combined. Stir in the chocolate, caramel, and peanuts.

Drop by the rounded teaspoon onto parchment lined cookie sheets (it's VERY imprtant to line you baking sheets). Bake about ten minutes. Refrigerate the remaining dough while one tray bakes; if the dough gets too warm it will spread too much. Remove from the oven and let stand for 3-5 minutes to allow the caramel to set up a little. Transfer to a cooling rack to cool completely.

*Use a combination of different chocolates, if possible, such as semisweet and 60% dark. White chocolate also goes very well with this dough...you can get creative!

Christmas Cookies!

Cookies are a quintessential part of Christmas for me. When I was growing up, my older sister would spend hours upon days baking with my younger sister and me, making all kinds of irresistible goodies. I remember Spritz, Sugar Cookie Cutouts (with gobs of frosting, candies, and sprinkles), and Gingerbread Men the most, but I'm sure my mother also baked other varieties as well. Now I enjoy making all kinds of cookies, and because I am now providing treats for other families (and getting paid for it!), I have the opportunity to go a little nuts with flavors. Between yesterday and today I made 13 different types!! It's been a little crazy in the kitchen for me, and I can't say it's going to slow down any time soon. But, that's because of the holidays, and I know there's an end in sight (January!). Still, I'm enjoying the hectic pace. For the picture and flavors I made for my CSB, click here.


Neapolitan Cookies
One of my absolute favorite Christmas cookies, this recipe was introduced to me in a cookie package sent from NY by my younger sister two years ago. They are moist, cakey, and...wonderful (even after being shipped cross-country!). Be sure to make them a day in advance so they can sit overnight in the refrigerator.


1 pkg. or can (7 or 8oz.) almond paste
3 sticks butter, unsalted and softened
1 cup sugar
4 large eggs, separated
1 tsp. almond extract
2 cups unsifted all purpose flour
Red and Green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
1/2 pkg. (6oz.) semisweet chocolate chips
1 tsp shortening


Grease bottom and sides of 9 X 13 dish, line with parchment paper; grease.

In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy. Beat in flour. In small bowl, beat egg whites until soft peaks form. Fold into almond paste mixture.

Divide batter evenly for 3 layers. Add red food coloring to one and green coloring to the other. Spread green batter into prepared dish. Bake 350 for 15 minutes. Watch that it doesn't start to brown.

Holding edge of wax paper, lift and invert on rack or cutting board. Spread with raspberry jam..

Reline dish and spread with white batter. Cook about 15 minutes watching that it does not brown. Invert on top of raspberry jam.

Spread white layer with apricot jam.

Cook red layer as above invert on apricot jam layer.

Refrigerate - cover, set heavy pan on top.

Next day: Trim the edges of the rectangle to make all sides even. Melt chocolate chips, being careful not to get them too hot. Stir in shortening. Spread over red layer. Let chocolate set slightly, and then cut crosswise into 1/2" strips. Cut each into four pieces. (Use a good chef's knife to cut into the cookies. If it starts to stick or get crumbs in the chocolate topping, run the knife under hot water, dry, and then slice. Or, wipe it on a hot, moistened towel in between cuts.)


Coconut Pyramids (macaroons)
These cookies look so pretty alone or on a cookie platter with other varieties. You can make the dough the night before and refrigerate it until the next morning, if needed.

1 1/4 cups sugar
5 1/4 cups unsweetened, shredded coconut*
7 egg whites
pinch kosher salt
2 tbsp butter, melted
1 tsp almond extract
1 tsp vanilla extract
4 oz semisweet chocolate
1/2 tsp shortening


In a large bowl, mix together the coconut, egg whites, and salt. Stir in the butter and extracts. Refrigerate for at least one hour, or overnight.

Line a baking sheet with parchment. Preheat oven to 350 degrees.

Moisten your hands with water. Scoop 1 tbsp of dough with your hands and squeeze into a tight ball. Use your fingers or a spatula to press against the four sides to form a pyramid. Place on the baking sheet.

Bake until the edges are lightly browned, about 15 minutes. Cool completely on a wire rack.

Melt the chocolate and stir in the shortening. Dip the tops of the cookies and let harden. Store in an airtight container up to 3 days.

Makes about 3 1/2 dozen (can be cut in half easily).

*Make sure to use unsweetened coconut, not the sweetened stuff in the baking aisle. I found finely shredded, unsweetened coconut in the natural foods aisle. Bob's Red Mill has coconut flakes that would work too, if you process them in your food processor until finely chopped first.

Warm, Tingly Brownies

A few weeks ago I realized it had been at least a year, maybe longer, since I'd made brownies! Usually I can only eat one since they're often super rich, so they're not usually my first thought when it comes to making cookie-like confections (snickerdoodles and sugar cookies are a whole other story, however!). I was feeling creative, though, and wanted to play with some chile powder.

I used a typical brownie recipe base and added a whole bunch of tasty things to jazz them up. Don't be afraid of the chile powder. It's mild and smoky and gives depth to the chocolate without being spicy. A warm heat lingers as the aftertaste in the back of your throat, and a hint of orange makes you pause and enjoy the flavor combination thoroughly. If you have some leftover, these make a wonderful base for an ice cream sundae!

Dark Chocolate Ancho Chile Brownies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped*
2 eggs
1 cup sugar
1 tsp vanilla
1 tbsp ancho chile powder**
1/2 tsp instant espresso powder, optional
1/4 tsp dried orange peel (or fresh, to taste)
pinch smoked (or regular) sea salt
1/2 cup pepitas (pumpkin seeds), toasted
3/4 cup flour

Preheat oven to 350 degrees. Grease an 8" square baking pan.

Stir the butter and chocolate in a saucepan over low heat until melted. Remove from heat and set aside.

Whisk the eggs together in a large mixing bowl. Whisk in the sugar to form a grainy paste. Stir in the vanilla, espresso powder, chile powder, orange peel, and salt. Stir in the melted chocolate until well mixed. Fold in the flour and pepitas.

Pour into the prepared pan. Bake for 30 minutes. Place the pan on a wire rack until cooled completely.

*As with all recipes, the quality of your ingredients drastically affects how your baked goods will turn out. Be sure to use high quality chocolate. I use Scharffenberger in these brownies.

*Ancho chile powder is mild and smoky flavored. Find it at Penzey's or in the Mexican aisle of your grocery store with the spice packets. New Mexico chile powder is similar and can be substituted.

Crunch, Munch

We are enjoying an afternoon snack at the moment. They were supposed to be for dessert tonight, but it's very warm in our house right now, the kids are hungry, and...well, why not have a treat midday for once?! Of course, this means that we won't be having any sugar post-dinner, just to keep things balanced!

A good ginger flavored cookie recipe is a staple for any baker, and I searched a long time for the right one. While crunchy Gingersnaps find their way into my kitchen from time to time, my absolute favorite ginger cookies are out of the Healthy Oven cookbook. They're chewy, and yet still manage to maintain a crispness as well. They hold together nicely and keep fresh tightly sealed in a container for several days, should you not consume them all within the first day or two.

Ginger and lemon pair very nicely, should you go ahead and make the ice cream sandwiches, but vanilla ice cream (or butter toffee) would be fabulous as well. I used a pint of Julie's Organic Lemon Frozen Yogurt for ours. I wanted larger sized cookies for our treats, so I used about 1/4 cup batter for each ball of dough instead of the usual walnut sized chunk. The baking temperature stays the same, but if you make yours bigger also, then they'll probably need a few extra minutes of time in the oven.

Ginger Crackles (from The Healthy Oven Baking Book by Sarah Phillips)

1 cup packed brown sugar

6 tbsp unsalted butter, softened

1/4 cup molasses

1 egg

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp salt

1/8 tsp ground white pepper, optional (makes the cookies so tasty!)

granulated sugar, for rolling

Preheat oven to 375 degrees. Lightly spray two cookie sheets with oil.

Using a hand mixer, cream the butter and brown sugar. Beat in the egg and molasses. Add the spices, salt, and baking soda and mix well. Add the flour and beat just until combined.

Place about 1/4 cup granulated sugar in a shallow dish. Scoop 1 inch sized pieces of dough into your hands, roll into balls, then roll in the sugar. Place on the prepared cookie sheets. Flatten slightly with the bottom of a drinking glass.

Bake about 10 minutes, just until the cookies are set. Cool on a wire rack.

Makes about 32 cookies.

Ice Cream Sandwiches

For the ice cream sandwiches, use about 1/4 cup dough for each cookie. Roll in the sugar and flatten as above, but increase the baking time by about 2 minutes.

Once the cookies have cooled completely, Place a scoop of softened ice cream or frozen yogurt onto the center of one and place another cookie on top (about 1/4 cup). Press gently to sandwich them together. Place on a cookie sheet. When all of the sandwiches have been made (work quickly), place the cookie sheet in the freezer for at least one hour, or until the cookies and ice cream are frozen solid. Wrap each in plastic, place in a large sealable bag, and freeze until needed.

Makes about 8 large sandwiches.

Not Necessarily Shortbread

We are having slightly unexpected dinner guests this evening, so I am quickly coming up with a more full menu than what I'd originally planned for just us. Serving dessert is a must, of course, since that's how I do things! Getting creative with what I have on hand posed to be a bit challenging, as I didn't want to set out something too heavy on a hot summer day. I whipped up a small batch of Lavender Shortbread-Inspired Cookies and made a quick trip to the store for some organic blueberries, which I would later puree and turn into a refreshing sorbet.

Traditional shortbread rings of just butter, flour, and a hint of sugar pressed, cut and baked. Naturally I can't leave that simple of a recipe alone and have to tweak it a bit. It seems that each time I've made shortbread it's too crumbly anyhow, and it breaks apart even after it's been baked. By adding a little cream I created a flaky pastry-like cookie, and I threw in a hint of fresh lavender to add a little extra flavor.

Lavender Shortbread-Inspired Cookies

Feel free to experiment with the amount of lavender you use. I like just a hint, as I think too much gives food a soapy flavor, but some people really enjoy eating floral-scented treats and might opt for more than I used.

1 1/4 cups flour

1/2 cup unsalted butter (1 stick)

3 1/2 tbsp sugar

pinch salt

few tbsp whipping cream

1 tbsp fresh lavender flowers

sanding sugar, optional

Preheat oven to 325 degrees.

Using a food processor, pulse the flour, sugar, butter, and salt to thoroughly combine. Add 1-2 tbsp cream, pulsing to combine. Add more if necessary, until you have a non sticky dough that can be easily pressed together using your fingers. Gather into a ball. Chill dough, if necessary (I chilled the extra after rolling the first bit out to make it easier to work with).

Roll dough out onto a Silpat mat or a piece of parchment paper. Cut into shapes, or use a knife and cut into rectangles or squares. Peel away excess dough and set the mat or parchment onto a cookie sheet. Sprinkle cut out cookies with sanding sugar, if using. Bake about 20 minutes, just until the edges start to lightly brown. Remove to a rack to cool. Repeat with remaining dough.

Blueberry-Basil Sorbet

3 pints fresh blueberries, washed

1 small handful fresh basil leaves

approx 1/2 cup agave nectar

1/4 cup lemon juice

Puree the blueberries in a blender or food processor. Strain to remove the skins and seeds. Rinse out the blender jar (it doesn't need to be super clean) and pour the strained puree back in. Add the lemon juice and basil and puree. Add the agave, to taste. It should only be slightly sweet, not overpoweringly so, so that the fruit has a chance to shine instead of the sweetness.

Pour into your ice cream maker and freeze. Makes about 1 qt.

It's a little unfair to make something that uses a fruit that was fresh, juicy, and at it's peak 9 months ago, especially when there's so much fresh produce available now (finally!). That said, every autumn I make several pint-sized jars of Spiced Apples, which are reminiscent of those bright red circles that steak houses used to put on your plate as a garnish. Mine aren't bright red (too much food coloring), but the flavor is full-bodied and delicious, and they are wonderful to have on hand for quick pancake toppings, filling for crepes, stirred into yogurt, or whatever else might sound good at the moment. I'll post the recipe below so you can keep it in mind when apples are falling off the neighborhood trees and people are giving them away or selling them cheaply. Just don't be tempted to make them now, as I once was when organic apples went on special one spring. I made a whole batch of applesauce and it was terrible...mealy out-of-season apples are not good for...well, much of anything!

Anyway, I had two jars left and was in between trips to the store (so I was low on fresh fruit). On top of that, we had just returned from a weekend away. I hadn't baked anything for three days, we had avoided all sweets on our little get away, and I was antsy to get back in the kitchen. Cookies sounded kind of boring, but I wanted to make something quick, easy, and sinful too. I made Spiced Apple Oatmeal Bars. Buttery, sweet cookie crust, chopped soft apple filling, and a crumble topping. Yum!

Spiced Apple Oatmeal Bars

1/2 cup whole wheat PASTRY flour

1/2 cup all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup brown sugar, packed

1/4 tsp baking soda

pinch salt

1/2 cup cold, unsalted butter

1 pint Spiced Apples or 2 apples, peeled and coarsely chopped

Preheat oven to 350 degrees.

If using the jar of Spiced Apples, drain and coarsely chop. (If using fresh apples, place chunks in small saucepan. Add 2 tbsp water, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1 tbsp vinegar (optional), and a pinch cloves. Bring to a boil, reduce heat, and simmer until soft, about 8 minutes. Drain.)

In a large bowl, combine flours, oats, brown sugar, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Set aside 1/2 cup crumbs to use as topping. Press the remaining mixture into the bottom of an ungreased 11x7" glass pan or a 9" square baking pan.

Spread the apple chunks evenly across the surface of the cookie crust. Sprinkle with the reserved topping. Bake 30-35 minutes. Cool on a wire rack.

Spiced Apples

You can safely reduce the sugar, if desired, but you'll probably want to try the recipe as-is at first and adjust it to taste the next time. I think I used about 4 1/2 cups this year for a more sweet-tart flavor.

In a large stockpot, combine the following and simmer 3 minutes:

6 cups sugar

4 cups water

2 tbsp ground cinnamon

2/3 cup white vinegar (you may try apple cider vinegar for a different flavor)

2 tsp ground cloves

1/4 cup lemon juice

Add 8 lbs sliced, cored apples (peeled if desired); I like to leave them as circles, but you may slice or chop if desired. Bring to a boil. Cook 5 minutes. Pour into hot, sterilized jars, wipe rims, and apply lids. Process in a boiling water canner 20 minutes. Store in a cool, dark place for up to one year.

Makes about 6 pints.

A Perfect Balance Of Tart, Tangy, and Sweet

Lemon bars were a huge trend a few years ago and remain very popular still. They're a childhood favorite and often show up in the display cases of bakeries, but seem to have fallen off the radar recently. I needed to make a treat for the potluck we attended this afternoon, and I stumbled across this recipe as I was trying to figure out what to make. These were quick and easy to make, and came out of the pan nicely for a good presentation. I added lemon oil to up the tanginess; it is usually sold by the candy making supplies and flavorings in the craft store.

Old Fashioned Zesty Lemon Bars

Preheat oven to 350 degrees. Lightly grease a 9" square pan.

For the crust, place 1 cup flour and 1/4 cup powdered sugar in the bowl of a food processor. Pulse a few times to combine. Cut 1 stick (1/2 cup) cold, unsalted butter into chunks and add to the flour. Pulse until mixture resembles fine crumbs. Press evenly into prepared pan. Bake about 15 minutes, just until it's beginning to turn a light golden color.

Meanwhile, stir together:

2 tbsp flour

1 cup sugar

1/2 tsp baking powder

In a large bowl, beat:

2 eggs

2 tbsp fresh lemon juice

2 tsp lemon zest, preferably organic

1/4 tsp lemon oil, optional

Add the flour mixture and beat until combined and well mixed. Pour over the hot crust. Bake 25 minutes. Cool completely on a wire rack.

Using a sifter or small fine mesh strainer, sprinkle with a generous amount of powdered sugar. Cut into bars and serve.

Makes about 18.

A full day of goodies...

It's been a few days since I posted last, and it will be quite a few more until I post again (my husband and I are going away, sans kiddos, for a much needed coastal weekend to celebrate our 10 year anniversary). Never one to put off cooking even when so many other things are also needing to be done, I managed to cram in quite a productive day in the kitchen. I am exhausted!

My mother-in-law asked me to make cannoli for her dinner party tomorrow. Naturally, since she is watching my daughter for two solid nights, I couldn't refuse, and so I spent the morning making ricotta, turning the fresh cheese into cannoli cream filling, and then frying the cookie shells. Oh, somewhere in there we also cooked a full breakfast with multigrain pancakes, mashed strawberries, yogurt cream (whipped cream and vanilla yogurt folded together), and grilled sausage, AND I put together a bean and ham soup for the crockpot (I knew I'd be tired later and not up for cooking much). I packed my children's suitcases and got things together for our trip, along with doing a few loads of laundry and weeding a few rows in the garden. As if all that weren't enough, I remembered that I'd volunteered to bring a snack/treat to my son's t-ball game tomorrow morning. At 9 AM. Which means that I spent the hour before bedtime baking cookies.

I am not one to take credit for recipes that are not my own, and I am often citing sources when something isn't of my own creation. I really, really like King Arthur Flour's cookie recipes. A few weeks ago I put together a very large tray of assorted cookies for a library grand opening celebration, and made these oatmeal cookies as one of the selections. Normally I would only choose things that are tested and tried, but many readers/bakers had reviewed them, giving 4 or 5 stars in their testimonials. I knew I could trust KA fans, so I gave them a try and was delighted. They have crispy bottoms, yet remain slightly chewy also, and the spices give just the right balance without being overpowering. It's a winner! The original recipe uses golden raisins, but I have yet to find an organic variety, so I substitute regular ones, dried cranberries, chocolate chips, or a combination of the three. For the kids' cookies I used organic raisins and Ghirardelli semi sweet chocolate chips, and I used Spectrum organic palm oil shortening, which is non-hydrogenated. Enjoy! Here's the link for King Arthur Flour's Oatmeal Cookies.

(My son requested these, and I feel that oatmeal cookies, being whole grain, are a much healthier option than prepackaged granola bars, animal "crackers," or simliar store-bought items. What child doesn't like sweet oatmeal, especially with a little chocolate thrown in? Sure, I could've brought carrot sticks or fruit chunks, but usually their games are scheduled for 11:00 and everyone leaves post-haste for lunch afterward. So this is a one time snack/treat opportunity!)

Cheesy Cookies...?!

My husband invited a few of his friends over tonight. I thought it'd be nice to have a batch of cookies ready, and we haven't had anything sweet around here for a few days, so it's the perfect excuse to start baking! I had a little ricotta leftover, and I remembered a recipe that my mom has made a few times, incorporating the cheese into little cake-like cookies with a burst of lemon flavor. I found a really nice version and tweaked it to my liking, using butter for richness, and cutting the quantities down to make a smaller amount. I don't like to have baked goods sitting around for more than a day or so because they start to get stale, we eat too many, and I can't/won't bake anything else until whatever's on the counter has been finished! Making a smaller batch allows us to keep portion sizes in check (especially when sharing!) and we get to consume more varieties of treats more often, without feeling too guilty about it. If you're baking for a crowd, however, this recipe is easily doubled.

Lemon-Burst Ricotta Cookies

4 tbsp butter, unsalted

1 cup sugar

1 egg

1 cup ricotta cheese, preferably homemade (unsalted)

1 lemon, preferably organic

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp kosher salt

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment.

Zest (you should have about 1 tbsp zest) and juice the lemon, straining the seeds. Place half the zest in a small bowl, cover with plastic wrap, and set aside (for the glaze).

Cream the butter and sugar in a large bowl, then beat in the egg. Add the other half of the lemon zest, 1 1/2 tbsp lemon juice, and the ricotta. Beat until combined. Add the baking powder, salt, and flour. Beat on a slow speed just until no traces of flour remain.

Drop by the tablespoon on the prepared cookie sheets. If you like a slightly mounded cookie, place them directly in the oven. If you like a flatter, classic cookie shape, moisten your fingers (I used lemon juice) and gently press the centers down to flatten slightly. Bake about 15 minutes.

Remove from the oven, let stand 1 minute, and transfer to a wire rack to cool completely. Once cooled, make the glaze.

Lemon-Burst Glaze

Whisk together until no lumps remain:

1 cup powdered sugar

1 1/2 tbsp lemon juice

the remaining 1/2 tbsp lemon zest

1 tsp meringue powder, optional

Use about 1/2 tsp per cookie. Let stand until hardened.

Makes about 24-30 cookies.

Cannoli!!

Today is my husband's birthday. Instead of making him a cake this year, I am putting together an Italian dinner, complete with his two favorite things, lasagna and cannoli. A few years ago we went back to New York for my sister's wedding, and since he'd never been, we left our then 2 year old at my other sister's in Nyack, booked a room in the city, and had my younger sister give us a one-day marathon tour. I have always loved Little Italy, and so a point was made to visit and buy at least one cannoli. Those ricotta-filled cookies made quite the impression! He'd never had one before, and upon leaving, he was always talking about them or on the lookout in case we'd run into one elsewhere. I have found these treats on the West Coast, but it always seems like the restaurants buy the shells premade and fill them with their "homemade" cannoli cream, and they're never quite on par with ones that are authentic and made-from-scratch.

Right after our East Coast trip I was in a kitchen shop (imagine that!) and came across some cannoli forms (6" metal tubes about 1" in diameter). I got really excited and bought a package for his stocking for Christmas. When he opened them I promised I would make his favorite treat. Good thing I didn't specify when, because it has taken me this long to finally get around to it! These came together quickly, taking me about one hour from start to finish, and my biggest challenge was keeping my two-year-old away from the hot oil and regulating the temperature, while also rolling out the dough (and keeping little fingers from swiping pieces). Fryers are nice because they keep a steady temperature, but I refuse to buy one since I never fry food (with this one exception)! I used a candy thermometer and a heavy pot, and the slight variances in heat didn't seem to matter, since I was watching them carefully anyway.

Cannoli with Fresh Ricotta Filling

1 3/4 cups unsifted all-purpose flour

1/2 tsp salt

2 tbsp granulated sugar

1 egg, lightly beaten

2 tbsp cold butter

4-6 tbsp sweet white wine*

1 egg white, lightly beaten

oil for deep frying

Stir together flour, sugar, and salt in a large bowl. Using a pastry blender, cut the butter in until mixture resembles coarse crumbs. Make a well in the center; pour in the egg. Stir with a fork to moisten. Add wine, 1 tbsp at a time, until dough just begins to cling. Knead a little bit to get it to form a ball (the surface will be somewhat dry, but will relax). Cover and let stand 15 minutes.

Cut the dough into four equal pieces. Cover three, and place one on a well floured surface. Roll out to 1/16" thickness and use a cookie cutter to cut into large circles (cutter should be about 3 1/2", but you may use a smaller one if necessary...the process will take longer to fry, however). Roll a circle into an oval shape. Place the oval on the cannoli form, moisten an edge with the egg white, and press to seal.

Heat oil to 375 degrees. Fry 2-3 cannoli shells at a time until golden, about 1 minute. Remove with tongs to a paper towel-lined tray to drain, let cool for a minute or so, and gently slide the form out of the cookie. Repeat with remaining dough. Cool completely before filling.

Fluffy Ricotta Filling

3 cups homemade ricotta, unsalted

1 cup heavy cream, whipped until stiff peaks form

zest of 1 orange and 1 lemon, preferably organic
1 1/2 cups powdered sugar, plus extra for garnish

2-3 tsp vanilla extract

1/4 cup finely chopped good quality dark chocolate (Merckens, Guittard, Scharffenberger, Green and Black's, etc.)

Using a hand mixer, beat the ricotta until the lumps start to break up. Add the powdered sugar, lemon and orange zest, and vanilla. Beat well to combine, until smooth. Fold in the whipped cream and chocolate pieces. Chill at least 2 hours to allow flavors to blend.

To assemble cannoli, scoop filling into a large plastic bag (or a pastry bag fitted with a large circular tip). Cut the corner off and pipe into shells. (You can use a spoon, of course, but the result will not be as pretty or smooth.) Sprinkle with powdered sugar and serve immediately. The filled cannoli will get soggy if made too early, so assemble them right before your dessert will be served or before the party starts! If desired, you may dip the ends in additional chopped chocolate or pistachios. Candied cherries are also a traditional garnish.

Makes about 32, but yield will be determined on the size of cutter you use.

*The original recipe calls for Sauternes, a very sweet white wine. I had to go to a specialty wine shop to find it, and it was a very small bottle for $25. The grapes used to make that type of wine are left on the vine to an almost pre-raisin state to make it that sweet, hence the higher price. I have read about people using pinot grigio with excellent results, and I'm sure any sweet white wine will be fine. I used a moscato d' asti with the bubbles stirred out. I absolutely love Cascinetta Vietti, 2009, and since it was sitting almost right next to the bottle of Sauternes and was $18, I decided I'd get the wine that I can have a glass of with my cannoli (it matches very well, by the way, being a dessert wine) and left the other for someone else.

Chocolate and Caramel, a Match Made in Heaven

I was going to take a hiatus from baking sweets for a few days. I promise! Especially with my husband's birthday coming up, I thought it would be good to hold off on the desserts for a bit. Well, last night one of my husband's friends stopped by. Since we had just gotten home from our weekend trip I didn't have anything to offer. So I made some cookies like a good little hostess. I cut the recipe in half, however, and they finished off most of the small batch, so we don't have that many leftovers. Still, please don't be expecting to see many sweets until Thursday! (Ha...I wonder if I'll make it?!)

This cookie recipe is of my own creation, entirely. Every Christmas my husband and I make the most amazing caramels, courtesy of a Martha Stewart recipe, to give as gifts and use for treats around the holidays. After our Christmas party I had some leftover and wanted a creative way to use them. So I made an intense chocolate cookie dough and wrapped it around a piece of caramel. The result was a chewy, decadent cookie that melts in your mouth. Most people don't make their own caramel, and if we want to have these at other times of the year, we need a decent substitute. I picked up some fresh dairy caramels from Goody's the last time we were in Bend, and any soft variety will work nicely. You may use Rolos in a pinch (with the added bonus of a little more chocolate!). Just make sure to cut them in half, using one piece for each cookie. Quantities caramel-wise are difficult to specify because it depends on the size you use. I use about 3/4 tsp caramel ball per cookie (or half a Rolo); too little and it's not enough flavor, too much and they become a gooey mess that are hard to remove from the baking sheet in one piece.

Chocolate Caramel Crinkles

3 eggs

1 1/2 cups sugar

4 oz unsweetened good quality chocolate, melted (I use Scharffenberger)

1/2 cup unsalted butter

1/4 tsp salt

2 tsp baking powder

2 tsp vanilla

2 cups flour

powdered sugar

fresh caramels (about 8-10 1 1/2" pieces or 24 Rolos)

Preheat oven to 375 degrees. Line baking sheets with parchment (to make for easier cookie removal).

Cream butter and sugar, then add other ingredients, beating well. Form into walnut-sized balls, pressing a piece of caramel into the center and wrapping the dough around to encase it completely. (If the dough is a bit soft, wait a few minutes for the chocolate to firm up.) Roll in powdered sugar.

Place on parchment-lined baking sheets. Bake 8-10 minutes, or until set. Remove from oven and let stand about one or two minutes to firm up. Transfer to a wire rack to cool completely.

If you'd like to cut the recipe in half, use one egg and about 3/4 cup flour. They will still turn out wonderfully well.

Sweets and Treats...Easter Style!

Did I mention that I'm super busy this week? My house has been neglected, but my family is still well-fed and I'm all caught up on the baking front. Tomorrow is the big event I'll be donating these desserts for...two humongous sets of cookies and two layer cakes (coming soon). I make everything from scratch, so it takes me a lot of time and energy. Really, it's a week of preparation, but I believe the result is a high-quality, delicious, and (hopefully) pretty result.

First up, I have a tray of large (approx 5") Spring Flower Sugar Cookies. I try to avoid artificial colors at all costs, but a week or so ago I had a big mishap with a new natural green color (let's just say it was more chartreuse, or pea-soup colored...for cupcakes...yuck!) and just didn't want to waste the time or ingredients when the people I'm baking for probably don't care anyway. And look how vibrant and pretty they are! I used a loose Royal Icing, piping in the design first and then filling in the center.



On to Meringue Bunnies. I thought they were so dang cute, but the picture doesn't quite do them the justice they deserve. These are about 6" in height. I traced a cutter on parchment, flipped it over (so nobody eats pencil lead) and filled in the design, piping first around the edges. The decors are naturally colored, made by India Tree, sold at Whole Foods. I actually made these two days ago, which I usually would never do, but meringues don't get stale. That is one of the reasons I chose them; they're easy to pre-make, inexpensive, delicious, and something that most people would never think to create. To keep them crisp and from picking up any odd flavors, I kept the tray in my lower oven, unwrapped. They're just as nice as when I first baked them, and I had the extra time to prepare other goodies.

Absolutely Delectable

That's what I thought when I bit into one of these delightful cookies: delectable. They are a slightly odd combination of ingredients, but the lime and pepitas work so well together. It's raining and blustery out, and that puts me in the mood to bake. Chocolate chip, while classic, just seemed so...boring. I had to try something different, with a spring-like flavor to brighten the afternoon!

Lime and Pepita Sugar Cookies

Preheat oven to 350 degrees.

Toast 1/4 cup raw pepitas (pumpkin seeds) in a skillet until they pop and are slightly brown. Chop and set aside to cool.

Combine the zest of 1/2 lime and 2 1/2 tbsp sugar. Set aside.

Cream:

1/4 cup softened butter

1 tbsp canola oil

1 cup sugar

zest of 1/2 lime

Beat in:

1 egg

2 tbsp lime juice (about 1 lime)

Add and stir to combine:

1 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

cooled, chopped pepitas

Form dough into balls the size of walnuts. Roll in the lime zest-sugar mixture and place on a parchment-lined baking sheet. Bake about 15 minutes (a little less time for chewy cookies, about 18 min for crispy cookies). Cool on a wire rack.

Little Bites of Love

A friend of mine and I needed to make cookies to donate to a fundraising event tomorrow, so we went ahead and made these pretty hearts. Children love sugar cookies (as do I), and since tomorrow's event centers around kids, we thought heart shaped sugar cookies would go over well. These were made using a sturdy dough that will hold up to being made ahead of time and the havoc that transport can wreak, with a royal icing, but I must recommend using the recipe below for the most awesome buttery, tender, delightful sugar cookies ever.

Royal icing gets really hard once it dries, so it's a perfect choice for a treat that needs to hold up well. I did post a simple recipe, but you may be much more pleased with my classic whiskey buttercream instead. There is hardly any alcohol in the frosting, just a hint, but it's what makes them so special. You just can't quite pinpoint what that flavor is when you're eating them! If you make these butter cookies with this special frosting, I can almost guarantee they won't last long, maybe two days if you're lucky (and have some self restraint). You'll want to make them over and over again, for all holidays or special cookie-deserving celebration.

Buttery Sugar Cookie Cut-Outs

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 cup sugar

1 egg

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

Combine softened butter and sugars in a large mixing bowl and beat until creamy. Add egg and vanilla; beat well. Add flour, soda, salt, soda, and cream of tartar, beating until well mixed. If dough is too sticky, you may need to wrap it in plastic and chill.

Preheat oven to 375 degrees.

Divide dough in half. Roll out on a well-floured surface to 1/4" thickness (not too thin or they won't be as soft and tender). Cut into shapes and place onto ungreased cookie sheets, 2" apart.

Bake for 7-10 minutes or until very lightly browned. Remove from cookie sheets to a wire rack to cool completely.

Whiskey Butter Frosting

4 cups powdered sugar

1/2 cup softened butter

1 tbsp vanilla

1 tsp whiskey

3-4 tbsp milk

Beat butter and powdered sugar until crumbly. Add vanilla and whiskey on low speed. Slowly add milk, 1 tbsp at a time, until desired spreading consistency.

Royal Icing

1 lb powdered sugar

5 tbsp meringue powder

1/3 cup water

juice from one lemon

Beat on high speed until whipped. You may need to add more water, depending on the consistency desired. An easy frosting trick is to first pipe icing around the edge of the cookie. Add a bit more water to make the rest of the icing more fluid, and then lightly spread it in the "shell" to fill in the outline. If using decors, sprinkle them immediately on, as the icing dries quickly.

The Perfect Chocolate Fix

Have you ever glanced at a recipe and then completely written it off, just because it sounds too odd to be good? Sometimes the "odd" ingredients can blend together so well that the end result has become this medley of complex flavors that are, well, to die for.

This is why it took me so long to make the cookies below, and also because they have pretty expensive ingredients. I tend to keep all of these things on hand now, mostly because I love having a well-stocked baking cupboard, but also because these are the ultimate in comfort for a friend having a rough time, or as a gift just because. They are absolutely amazing.

Chocolate Cookies "To Die For"

1/2 cup dried currants

2 tbsp Kahlua

2 oz unsweetened chocolate, chopped*

4 oz bittersweet chocolate, chopped*

3 tbsp unsalted butter

7 tbsp flour

1/4 tsp baking powder

1/4 tsp salt
1/8 tsp cinnamon

1/2 tsp freshly ground pepper (yes, PEPPER!!)

pinch cayenne pepper

2 eggs at room temperature

3/4 cup sugar

2 tsp vanilla extract

1 cup chocolate chips*

Preheat the oven to 350 degrees. Line baking sheets with parchment.

Combine the currants and Kahlua and heat in microwave for about 45 seconds (or on the stovetop till warm). Combine the unsweetened and bittersweet chocolates and butter and melt, stirring until smooth. Set aside to cool.

Combine the flour, baking powder, salt, and spices; stir to blend.

Beat the eggs and sugar together until thick and pale, about 5 minutes. Add the vanilla and melted chocolate; stir to combine. Fold in the flour mixture. Gently stir in the currants, any remaining Kahlua, and the chocolate chips. (The dough will be loose at first, then thickens as it sits.) Drop by spoonfuls onto cookie sheets.

Bake 8-10 minutes, until the tops are shiny and the cookies are slightly puffy. Let cool 5 minutes before transferring to racks to cool completely.

*As with any recipe that calls for chocolate, the better quality you use, the tastier the resulting product! Scharffenberger, Guittard, Merkens, and Green and Black's are all good choices. (Ghirardelli is OK; I like to use a higher quality for the melted chocolates and the Ghirardelli semi-sweet chips for the rest of the recipe.)