So, having made (and loved) my carrot cake jam, it was time to make macarons! They turned out absolutely delicious– the macaron shell was just “cakey” enough to really evoke carrot cake, with the almonds lending a nutty background. The filling combination– carrot jam and cream cheese frosting– was perfectly sweet and tangy at the same time. I know I say this a lot, but these may be a new favorite macaron recipe!Continue reading
For Lunar New Year this year, I decided to try my hand at making some childhood favorite recipes– in this case, almond cookies. Honestly, store-bought almond cookies were never my favorite– I remember them mostly being vaguely sandy and shortbread-y and only slightly almond flavored– but nostalgia compelled me to try making my own. And I’m so glad I did!
These almond cookies are crisp and buttery, melting away in your mouth and leaving behind a distinctive almond flavor (okay, that’s almond extract). I think I might try an egg-yolk-only wash on top next time for an extra-golden color, but aside from that they’re perfect. Also in their favor is the fact that you don’t need to soften your butter ahead of time, though chilling the dough is still necessary. And the shaping and decorating process is something the whole family can get involved in!Continue reading
I’ve always loved the old-timey look of envelopes sealed with wax and stamped with a crest– they just look so important and mysterious at the same time. And while I’ve never had a reason to send a letter in such an envelope, an opportunity arose when my daughter decided to have a Harry Potter-themed birthday party.
As you may remember, in Harry Potter and the Sorcerer’s Stone, Harry receives a letter (many letters) from Hogwarts regarding his acceptance, and in the movie those letters are sealed with red wax.
While our party invitations weren’t paper invitations, we did have a Hogwarts seal (included in a fancy quill pen set she got for Christmas), and I was determined to use it. The solution: Cookies!Continue reading
Shortbread is one of those cookies that (if you’re anything like me) you grow up thinking of as a basic, boring cookie– one that will do in a pinch, but which can be abandoned at will in favor of something more exciting. Something with chocolate, or nuts, or really anything other than plain old shortbread.
I was so wrong.
A good shortbread is a masterpiece of simplicity, showcasing butter and sugar and (if you have it) really good vanilla extract. It can be easily made in a 1-2-3 ratio of sugar-butter-flour (by weight), and it keeps nicely for what seems like forever.
But you know me, I can never help but gild the lily. I do appreciate a plain shortbread now, I promise, but can you blame me for wanting to give people a little surprise when they bite into it? Enter the pink peppercorn. You may remember my using it in a raspberry-rose-peppercorn layer cake (which was excellent), but the first time I ever used it was in pink peppercorn shortbread, and that was when I fell in love. The floral spiciness is just unbeatable, and the simplicity of shortbread is ideal for showing it off.Continue reading
A few Christmases ago, my family and I spent an amazing week in Germany to take advantage of the outdoor Christmas markets– we had a fantastic time, indulging in innumerable sausages and mugs of mulled wine, and of course the traditional lebkuchen (gingerbread cookies). That being said, the traditional recipe wasn’t my favorite– the cookies were somewhat dry, and the flavor profile seemed to be missing something, at least to my American palate. I much preferred the less traditional confection that was being billed by one seller as “lebkuchen,” but which had a lot more “oomph” to it, being sandwiched with jam and marzipan, and coated in chocolate. I found out later that these were not technically lebkuchen, but were actually “Dominosteine,” which were popularized in the 1930s and which are basically gingerbread petits fours.
In any event, whatever they’re called they’re delicious– this recipe keeps the slightly dry lebkuchen layer (it moistens over time), but instead of sandwiching the jam and marzipan between two cookie layers, they’re both layered on top. I also simplified the process by dispensing with the whole “dipping in chocolate” step and simply using the chocolate as a thin top layer. The finished product is spicy, sweet, and Christmas-y– just tasting it takes me back to that lovely Christmas in Germany!
The recipe makes an entire 13×17″ half-sheet pan worth of cookies, which is a LOT when you’re cutting them into small squares, but which makes these perfect for gift-giving!Continue reading
It’s no secret that my favorite muffin recipe is this pumpkin white chocolate muffin— I make them regularly for my daughter to take to school for afternoon snacks, and given that she’s been taking snacks daily for almost six years now, I think it’s safe to say that I’ve made many, many batches of those muffins. That being said, unless I want to make a double batch (which I don’t always have room for in my freezer), I end up with half a can of pumpkin leftover. What to do with the extra?
Enter the Pumpkin White Chocolate Snickerdoodle. All the delicious fall flavors of the muffin, but with just a bit more decadence and flair. They may not be as pretty as some cookies– mine refused to puff and thus also refused to crack nicely on top as they cooled– but they’re moist and chewy (unlike some cakey pumpkin cookies), full of flavor, and with a nice crackly outside that contrasts with the creamy white chocolate. As an added bonus, there’s no softening or creaming of butter necessary, though you do have to chill the dough for half an hour.
Definitely adding these to my list of cookies to make on a regular basis, especially if I’ve got leftover pumpkin!Continue reading
I had a bunch of ricotta left over from making lasagna the other day, and since I can never let things like that go to waste, I decided to try to make cookies out of it. Lemon-flavored cookies, since lemon is always the flavor of spring for me, and we’re finally starting to get some nice weather here! These cookies mainly get their lemon flavor from the glaze, as the lemon zest in the cookie itself is pretty subtle, but the ricotta makes them almost like tiny soft cakes, rather than cookies. They also freeze well (unglazed) if you find yourself with extra ricotta but no immediate need for dessert.Continue reading
I was first introduced to these cookies by my lovely neighbor, who brought over a batch when we first moved in to welcome my family to the neighborhood. She mentioned that she’d used the Flour bakery recipe (I knew right then that we’d get along great), so when I had some extra lime zest after making my signature “healthy” lime pie one day, I knew just where I could find a cookie recipe to take advantage of it!
These cookies are soft and just a bit cakey, with slightly crisp edges and a little crunch from the cornmeal. The zingy lime glaze on top really brightens them up into something special.Continue reading
Originally this post was going to be about honey macarons filled with honey buttercream, but once I made them I realized that while the buttercream was incredible, the macaron recipe needed more tweaking, so stay tuned for that later. In the meantime, I had leftover honey buttercream (so good!) and had to figure out what to do with it– I knew I wanted something else with honey, and nuts of some kind– and it had to be crispy to give some good texture contrast. Florentines seemed to fit the bill perfectly, so away I went!
Florentines are basically made of caramel with some nuts and maybe a bit of flour folded in for better texture– you cook the butter and sugar together (in this case, adding honey), add the dry ingredients, then bake teeny-tiny spoonfuls of batter until they spread, bubble, and get all nice and lacy. The finished cookies, when warm, can be molded into shapes that crisp up as they cool. I used walnuts in my cookies, but you could use almonds, pecans, hazelnuts, sesame seeds, or even nothing at all– the lacy cookies will still be delicious.
There are only two tough parts, and both have to do with timing: first, you need to watch the cookies in the oven like a hawk, because they can go from toasty gold brown to burned in seconds. And second, if you’re shaping the cookies you need to get them off the sheet at just the right moment and mold them for just long enough that they hold their shape– I’m pretty good, but at six cookies per baking sheet, two sheets at a time it’s tough to mold them all before they start to get too stiff. I’ve found that both of these problems can be addressed by staggering the batches– total bake time is 8-10 minutes per sheet, so you put in one sheet, wait five minutes, then put in the other. While you’re cooling and molding the cookies on the first sheet, the second sheet is still baking, and ought to come out just as you finish the first set.
The crispy rolled cookies are then piped full of a creamy honey filling, which I made by taking my caramelized honey buttercream from my macaron attempt, and whipping in some heavy cream to lighten it up a bit. The contrast between the crunchy outside and light and creamy inside is heavenly, and the flavor divine.Continue reading
Remember how I used half a box of vanilla cake mix to make a small batch of cupcake sliders? Well, since I had the other half on hand, I went looking for a recipe to use it in– it was just kismet that we also had several jars of our Juneberry Jam in the refrigerator, which inspired me to make jam-oatmeal bars!
This recipe couldn’t be easier, and it’s very kid-friendly since there’s no special equipment needed! My daughter and I had it mixed up and in the pan in five minutes flat, and they turned out fine– a bit sweeter than I generally like due to the sugar in the cake mix, but the kids liked them. Definitely something that’s easy to whip up on short notice from pantry staples– you can double it to use up a whole box of cake mix and make a 9×13″ pan of bars!