Pumpkin Spice Latte Cookies

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Fall has always been my favorite season. I love the mild weather, the sunny afternoons, and the comfortable clothes that come along with the change in temperatures. I grew up in Upstate NY, and let me tell you, if you’ve never been there during Fall, add it to your bucket list. The days of sweltering, humid summer days are gone, and are replaced by cool, crisp air an a breathtaking view of the leaves changing colors. It’s a lovely sight to see. It doesn’t matter how many years it’s been since I was in school, September always marks the beginning of fall in my mind and also gives me a feeling of new beginnings.

I know the calendar date for Fall isn’t quite here yet, but along with the cooler temperatures, this time of year has me yearning, like many, for a Pumpkin Spice Latte. They remind me of my days as a student, living in Boston, getting settled in a new dorm and starting a new semester.

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I know there are many PSL lovers out there, so I created this cookie recipe for us. It has real pumpkin in it, the spices that make it feel like fall, and a hint of coffee flavor. This cookie is fluffy, and cakey in texture and I am absolutely in love with it. So if you love pumpkin, and fall flavors, I suggest grabbing your self a can of pumpkin puree and getting these cookies started!

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Pumpkin Spice Latte Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp coffee grounds
  • 2 tsp pumpkin pie spice
  • 1/2 c unsalted butter, softened
  • 1/4 c pumpkin puree
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

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Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds.

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Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

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Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet.

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Feel free to place them close together to get them all one one shape. They won’t look pretty, and the dough will be sticky.

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Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill over night in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

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Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes.  Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack.

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Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it).  Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

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Is white chocolate just not your jam? I’ll admit I wasn’t always the biggest fan, and I’ve only recently started to come around to it, so I understand if you don’t dig white chocolate, so here are some alternatives:

While we’re on the topic of alterations, if you feel this cookie would be even better with a 1/2 c of chocolate chips or a handful of pecans, go for it!

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Now, I know this recipe only calls for a few tablespoons of pumpkin puree, but I wouldn’t leave you high and dry with will those leftovers, now would I? Here are some of my favorite fall recipes that use pumpkin puree, let me know which ones you like best!

Never miss a post by becoming a Reckless Subscriber and receive posts directly in your inbox, and if you’re looking for sneak-peaks of future posts or what’s cooking in my kitchen check out my Instagram account, RecklessInTheKitchen.

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Pumpkin Spice Latte Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp coffee grounds
  • 2 tsp pumpkin pie spice
  • 1/2 c unsalted butter, softened
  • 1/4 c pumpkin puree
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds. Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill overnight in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes.  Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack.  Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it).  Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

 

Lemon White Chocolate Chip Cookies

 

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I feel that you should know this about me-I hate lemon extract. I think it has an alcohol-flavor to it, and when added to baked goods, it pretty much makes them taste artificial. OK, so now that’s out of the way we can get on to today’s recipe. Earlier this summer I was whipping up an assortment of cookies to bring to a party. I was making these awesome funfetti cookies from Avery Cooks, and these to die for chocolate sugar cookies from Handmade Charlotte.

I was thinking to myself that I needed a third cookie to round out my cookie tray and since it was the start of the summer I thought, a fruit flavor would be ideal. After taking stock of what I already had in the kitchen I decided to pair my lemons with some white chocolate chips that had been sitting in my baking pantry. I used the funfetti cookie recipe as my base and the recipe below is the result. They were such a big hit at the party that I decided to make them again and bring them to another get together. Throughout the summer whenever I needed to bring a dish to share or a dessert I made these lemon cookies, and every time they were a crowd-pleaser. After making them a few times I am finally ready to share this recipe with you.

Now, this is not the easiest cookie recipe you’ll ever make, but follow the instructions closely and the result will be a fluffy cookie with a cake-like texture packed with a fresh lemon flavor.

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Lemon White Chocolate Chip Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 c unsalted butter, softened
  • zest from 2 large lemons
  • 3/4 c granulated sugar
  • 1 large egg
  • 1/4 c freshly squeezed lemon juice
  • 1 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, and salt and set aside. Using a stand mixer fitted with a paddle attachment mix the butter and lemon zest on a low speed for 1 minute to spread it around the bowl. With the mixer running slowly add the sugar and beat on a medium speed until it has lightened in color and increased in volume slightly.  Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

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Reduce the speed to low and add the lemon juice, mix to combine. Next, add the dry ingredients and mix until just combined. Stop mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds. Add the white chocolate chips and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

Fair warning to all; this dough is quite sticky but do not worry. This next step is a bit messy, that’s part of the fun, right?

Form the dough into 1 1/2 inch balls (this is an approximate measurement, above all else try to keep the dough in uniform size so they bake evenly and don’t let them get too big), and flatten slightly on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step!).

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While the cookies are chillin’ like villains in the fridge, let’s talk about baking cookies. I’m going to confess to you that cookies are not my strong point, and it took a lot (seriously, A LOT) of practice to get these just right. As one of my bosses used to say, cookies are just a touch thing. Meaning, it takes practice to know when to take them out of the oven at just the right time. These cookies are cakey, and soft. When you take them out of the oven, they are going to look raw to you. BUT trust me, and trust your baking instincts. The edges of the cookies should look set. The center of the cookies will look under cooked, aka pale and glossy. However, this is OK. You do not want the cookies to become very brown on the bottom. The cookies will firm up while they cool.

Here is what my cookies look like when I pull them out of the oven:

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Now on to my next point, not all ovens are created equal. I’m sure you know this but, baking times vary depending on both the size of your cookie and your oven. The suggested baking time works for my oven, so I recommend starting there, but you have the description above of what they should look like so use your judgement, if they need another minute or 2.

OK, back to the cookies. Preheat your oven to 350 degrees. Spread the cookies out on lined baking sheets (do not skip this either, you should either be using parchment paper or a silicon baking mat), and bake the cookies for 10-12 minutes, rotating the pan half-way through the baking time.

Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack to finish cooling.

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If you like this cookie recipe, stay tuned, I’ve got another cookie recipe coming in a few weeks as well as some great dishes to kick of the fall season with! To make sure you don’t miss these posts, be sure to subscribe and become a Reckless Subscriber!

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Lemon White Chocolate Chip Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 c unsalted butter, softened
  • zest from 2 large lemons
  • 3/4 c granulated sugar
  • 1 large egg
  • 1/4 c freshly squeezed lemon juice
  • 1 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, and salt and set aside. Using a stand mixer fitted with a paddle attachment mix the butter and lemon zest on a low speed for 1 minute to spread it around the bowl. With the mixer running slowly add the sugar and beat on a medium speed until it has lightened in color and increased in volume slightly.  Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

Reduce the speed to low and add the lemon juice, mix to combine. Next, add the dry ingredients and mix until just combined. Stop mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds. Add the white chocolate chips and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

Form the dough into 1 1/2 inch balls (this is an approximate measurement, above all else try to keep the dough in uniform size so they bake evenly and don’t let them get too big), and flatten slightly on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step!).

Preheat your oven to 350 degrees. Spread the cookies out on lined baking sheets (do not skip this either, you should either be using parchment paper or a silicon baking mat), and bake the cookies for 10-12 minutes, rotating the pan halfway through the baking time.

Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack to finish cooling.

Orange Spice Shortbread Cookies

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Who doesn’t love an easy slice and bake cookie recipe? Well, I certainly do at least. This post about an orange spice cookie that is easy to make didn’t start here though. I was actually trying a recipe I had never made before out of my Silver Spoon Italian cookbook. The recipe was so simple, it intrigued me. Instead of butter, the recipe called for olive oil and there were no leavening agents. I was curious. What I got however, was an odd, strange cookie withe the texture of sawdust.

I’m not sure if the ratios for the recipe were wrong or if this is some Italian delicacy I don’t have a pallet for but, this was not the cookie I was looking for. Then the search was on. I wanted a shortbread cookie. An easy one to make. One that didn’t require the fuss of rolling out the dough and using a cookie cutter. And Bam! I found this recipe from one of my favorite magazines, Real Simple.

The dough was a little dry at first, and I was tempted to panic thinking I had run into the same mistake twice, but unlike my flop from Silver Spoon, this dough comes right together.  And, I can tell you these cookies taste even better the day after you make them!

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Orange Spice Shortbread Cookies
Adapted from Real Simple Magazine

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Ingredients:

For the cookies:

  • 1 1/2 c all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 c and 2 Tbsp of granulated sugar
  • zest of one orange (save the orange for the glaze)
  • 1 vanilla bean or 1/2 tsp vanilla bean paste
  • 1/2 c (1 stick) butter, room temperature

For the glaze:

  • 1/2 c confectioner’s sugar
  • 1 tbsp fresh orange juice

Directions:

In a medium-sized mixing bowl whisk together the flour, salt, and cinnamon and set aside. In a small mixing bowl combine the sugar, orange zest, and the inside of the vanilla bean and set aside.

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Using a stand mixer with the paddle attachment beat the butter and sugar mixture together on a low speed until light and fluffy (2-3 minutes). Slowly add the dry ingredients. The dough will be very crumbly.

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Place the dough onto some parchment paper or wax paper. Press the dough together to form a log. Wrap tightly with parchment paper and press the log to your work surface to form a long rectangle. Chill in the refrigerator for 3-4 hours or in the freezer for 1 1/2 to 2 hours.

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Preheat the oven to 350 degrees. Unwrap the dough from the parchment paper and using a sharp knife slice into 1/3 inch-thick cookies. Place cookies on baking sheet lined with parchment paper or a silpat.

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Bake for 12-15 minutes rotating the pan halfway through. The recipe makes approximately 20 cookies depending on the size of your log. While the cookies are cooling make the glaze by combining the confectioner’s sugar and orange juice.

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Once the cookies are completely cool drizzle the cookies with the orange glaze.

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Store in an airtight container for up to 7 days.

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Orange Spice Shortbread Cookies

Adapted from Real Simple Magazine

Ingredients:

For the cookies:

  • 1 1/2 c all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 c and 2 Tbsp of granulated sugar
  • zest of one orange (save the orange for the glaze)
  • 1 vanilla bean or 1/2 tsp vanilla bean paste
  • 1/2 c (1 stick) butter, room temperature

For the glaze:

  • 1/2 c confectioner’s sugar
  • 1 tbsp fresh orange juice

Directions:

In a medium-sized mixing bowl whisk together the flour, salt, and cinnamon and set aside. In a small mixing bowl combine the sugar, orange zest, and the inside of the vanilla bean and set aside.

Using a stand mixer with the paddle attachment beat the butter and sugar mixture together on a low speed until light and fluffy (2-3 minutes). Slowly add the dry ingredients. The dough will be very crumbly.

Place the dough onto some parchment paper or wax paper. Press the dough together to form a log. Wrap tightly with parchment paper and press the log to your work surface to form a long rectangle. Chill in the refrigerator for 3-4 hours or in the freezer for 1 1/2 to 2 hours.

Preheat the oven to 350 degrees. Unwrap the dough from the parchment paper and using a sharp knife slice into 1/3 inch-thick cookies. Place cookies on baking sheet lined with parchment paper or a silpat.

Bake for 12-15 minutes rotating the pan halfway through. The recipe makes approximately 20 cookies depending on the size of your log. While the cookies are cooling make the glaze by combining the confectioner’s sugar and orange juice.

Once the cookies are completely cool drizzle the cookies with the orange glaze.

Store in an airtight container for up to 7 days.

Homemade Sour Gummies

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I’ve seen these all over Pinterest and I really wanted to make some homemade sour gummies (aka sour patch kids) that weren’t artificially flavored.

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Before I jump into this recipe, I would like to talk about some of the ingredients listed below; I rarely name brands in my recipes, because while there are a few brands I always go to, in general I like to let readers choose which products to use, it’s your food after all! However, for this recipe I have noted the brands for two ingredients and here’s why;

I strongly recommend Simply Lemonade since the whole point of this recipe (for me) is to cut back on artificial flavors. If you look at their ingredients, it is just water, lemon, and sugar. So the way I see it, it’s just saving me the trouble of making lemonade from scratch. You can certainly use any kind of juice, freshly squeezed, or store bought that strikes your fancy.

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The other brand I mention is Knox for the gelatin. This is because not all gelatin is created equal, and I can’t with confidence say you will get the same results with other products. So, save yourself the trouble and use Knox gelatin, it can be found in most large grocery stores. I promise they are not paying me!

Homemade Sour Gummies
Recipe Adapted from Knox Gelatine

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Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

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Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin.

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Stir with a fork until completely dissolved (2-3 minutes).

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Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well.

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Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges.

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Then cut the gummie into 4 sections for easy removal from the pan.

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I then placed the gelatin on a paper towel and cut out shapes with a cookie cutter.

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I used the smallest cookie cutter I own so they are little bite-sized adorable gummies, but they are just as good at any size.

Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

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Homemade Sour Gummies

Recipe Adapted from Knox Gelatine

Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin. Stir with a fork until completely dissolved (2-3 minutes).

Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well. Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges. Then cut the gummie into 4 sections for easy removal from the pan.

Place the gelatin on a paper towel and cut out shapes with a cookie cutter. Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

 

Vanilla Bavarian

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Today’s recipe comes from this big ol’ cookbook, I  Know How to Cook by Ginette Mathiot. It’s an English translation of what is basically the encyclopedia of French cooking. I both like and dislike this book. I like how much it includes and the different variations of recipes, what I dislike is how short the recipes are.

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Some of these recipes are rather technical, it being French cooking and all, and I find myself wishing for more instruction. I often jump into a recipe not entirely certain it will turn out or if I’m doing it right. Today’s recipe is no exception. However, my attempt was successful, and I have tried to fill in the gaps where I wish the original recipe had.

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Today’s recipe is Vanilla Bavarian (Creme Bavaroise A La Vinille), contrary to what the name says, this is not a recipe for Bavarian creme. This is essentially a creme anglaise (the custard used in creme brulee) that has been thickened. Trust me, you’re going to love it.  A decadent dessert, worth the effort, and perfect with fresh berries.

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Vanilla Bavarian

From I Know How to Cook by Ginette Mathiot

Ingredients:

  • 2 packets of unflavored Knox gelatin
  • 1 vanilla bean
  • 2 c whole milk
  • 1/4 c granulated sugar
  • 6 egg yolks
  • 1 c heavy cream

Directions:

First separate your eggs. Put the egg yolks in a bowl that can be used in a double boiler. What to do with all of those egg whites? I freeze mine individually in cupcake tins so that I can use them for other recipes in the future.

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Next get the gelatin set up; empty the three packets into a small bowl. Add 3 tablespoons of hot water. Give it a quick stir with a fork to combine and then set aside. Wash the fork immediately (trust me).

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Now it’s time to start making the creme anglaise. In a medium-sized pot whisk together the milk, sugar, and seeds from the vanilla bean. Bring to a simmer. While the milk heats up, whisk the mixture every once in a while to ensure the sugar is dissolved. Now, when I say bring to a simmer, I mean a simmer, not a boil, you do not want to get your milk too hot or it will curddle your egg yolk during the next step. You have been warned.

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Once the milk is simmering, pour it into a tall measuring cup with a spout. Start pouring the milk SLOWLY into the bowl with the egg yolks while whisking the mixture constantly. Continue whisking until the milk and egg yolks are combined and slightly frothy.

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Put the mixture on top of a double boiler over simmering water. Keep that heat low-medium (this will depend on your stove, if you have gas keep it on low, I have gas so I had my temperature set at a medium heat).

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The idea is you want to gradually thicken your creme angliase and do NOT let it boil. Stir the mixture constantly. The creme anglaise is finished when it coats the back of a spoon. Be patient with this one, it can take several minutes depending on your stove.

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Pour the creme anglaise through a fine meshed sieve into a mixing bowl. Add the gelatin to the mixture while it is still hot. If your gelatin is a solid disk like mine was, this is ok, the hot mixture will dissolve it.

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Allow the mixture to come to room temperature. While it is cooling whip the heavy cream until soft peaks form.

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Once the creme anglaise is cool, gently fold the whipped creme into the mixture. Do this slowly, working in batches of 1/3 of the whipped creme at a time.

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Once the mixture is completely combined pour it into a mold. Put into the refrigerator and chill for 3 hours. You could use small individual molds, or one large one like a round cake pan or a bunt pan. You could also put into fancy glasses.

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After 3 hours remove from the mold and serve with fresh berries.

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Vanilla Bavarian

From I Know How to Cook by Ginette Mathiot

Ingredients:

  • 2 packets of unflavored Knox gelatin
  • 1 vanilla bean
  • 2 c whole milk
  • 1/4 c granulated sugar
  • 6 egg yolks
  • 1 c heavy cream

Directions:

First separate your eggs. Put the egg yolks in a bowl that can be used in a double boiler. Next get the gelatin set up; empty the three packets into a small bowl. Add 3 tablespoons of hot water. Give it a quick stir with a fork to combine and then set aside. Wash the fork immediately (trust me).

In a medium-sized pot whisk together the milk, sugar, and seeds from the vanilla bean. Bring to a simmer. While the milk heats up, whisk the mixture every once in a while to ensure the sugar is dissolved. Once the milk is simmering, pour it into a tall measuring cup with a spout. Start pouring the milk SLOWLY into the bowl with the egg yolks while whisking the mixture constantly. Continue whisking until the milk and egg yolks are combined and slightly frothy.

Put the mixture on top of a double boiler over simmering water. Keep that heat low-medium (this will depend on your stove, if you have gas keep it on low, I have gas so I had my temperature set at a medium heat). This will gradually thicken the creme anglaise and do NOT let it boil. Stir the mixture constantly. The creme anglaise is finished when it coats the back of a spoon.

Pour the creme anglaise through a fine meshed sieve into a mixing bowl. Add the gelatin to the mixture while it is still hot.

Allow the mixture to come to room temperature. While it is cooling whip the heavy cream until soft peaks form.

Once the creme anglaise is cool, gently fold the whipped cream into the mixture. Do this slowly, working in batches of 1/3 of the whipped cream at a time.

Once the mixture is completely combined pour it into a mold. Put into the refrigerator and chill for 3 hours. You could use small individual molds, or one large one like a round cake pan or a bundt pan. You could also put into fancy glasses.

After 3 hours remove from the mold and serve with fresh berries.

Irish Soda Bread

 

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Happy St. Patrick’s Day everybody! I have got a lovely recipe for you today. This is the recipe for the Irish Soda Bread my Nana made when I was younger. I know, I know, my Nana wasn’t Irish, but she got this recipe from a friend of the family and this recipe is the bomb diggity. (I just wanted to say bomb diggity). BUT, in all seriousness, this recipe is great.  It’s a dense, flavorful bread and to me, the caraway seeds are what really gives this bread such a great flavor so don’t skimp on them.

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The absolute best part about this recipe? It’s super easy. So, open up a Guinness and give it a whirl.

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Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

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Create a well in the center of the bowl and add the buttermilk.

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Use a spatula or a spoon to start mixing the ingredients together.

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Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

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Shape the dough into a round loaf and put into the prepared round pan.

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Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

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This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

Looking for more great St. Patrick’s Day recipes? Check out one of my favorites, Guinness Cupcakes.

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Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

Create a well in the center of the bowl and add the buttermilk. Use a spatula or a spoon to start mixing the ingredients together.

Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

Shape the dough into a round loaf and put into the prepared round pan.

Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

Peach Raspberry Coffee Cake

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This coffee cake rocks, and I am so pleased to be sharing it with you! It is moist, rich, and everything I have been looking for in a coffee cake. For this recipe I’ve selected peaches and raspberries, but feel free to sub in any frozen fruit combination you like.

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Peach Raspberry Coffee Cake

adapted from Big Oven

Ingredients for the crumb topping:

  • 1 1/4 c unbleached all-purpose flour (10 1/2 ounces)
  • 1/2 c granulated sugar
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 c unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract

Ingredients for the cake:

  • 1 c all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c unsalted butter, softened
  • 1/2 c sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 4 oz  plain Greek yogurt or sour cream
  • 1/2 c raspberry, frozen*
  • 1/2 c peaches, frozen*

*A note on ingredients: the fruit must be frozen. I suggest leaving the fruit in the freezer until you are ready to fold them into the batter, right before putting the coffee cake into the oven. This is because thawed or slightly thawed fruit will add more moisture (more than desired) into the batter, whereas when the fruit is still frozen the moisture steams and cooks off.*

Directions:

First assemble the crumb topping; in a mixing bowl combine the flour, granulated sugar, brown sugar, salt, and cinnamon. Add the melted butter and vanilla extract to the crumb mixture.

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Use a fork to combine (or your hands) until all of the butter has been absorbed and large crumbs form. Set aside.

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Preheat the oven to 375 degrees and grease a 8 or 9 inch round baking pan (I used a spring-form cheesecake pan) and set aside.

In a mixing bowl combine the flour, baking soda, baking powder, and salt and set aside. In an electric mixer beat the softened butter for a minute or so until lightened in color. Slowly add the sugar and continue to mix until light and fluffy. Add the egg, vanilla extract, and yogurt (or sour cream) and beat until well combined. Stop mixer and scrape the edges and bottom of the bowl. Mix for another 30 seconds to combine the mixture.

Next, with the mixer on a low speed, slowly add the dry ingredients. Increase the speed slightly and once the mixture has just come together turn off the mixer.

Take the frozen fruit out of the freezer. Quickly chop the peach slices if needed. Then toss the frozen fruit in a small amount of flour to lightly (this is important!) coat the fruit. Fold the fruit into the batter by hand (do not use mixer), and pour the batter into the prepared pan. Top the batter with the crumb mixture.

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Bake the coffee cake for 60-70 minutes.  If the topping is getting too dark or is about to burn cover the pan with foil after 45 minutes of baking. The cake is finished when a tooth pick inserted into the center of the cake comes out clean and the edges of the cake are starting to pull away from the pan. Allow the cake to cool completely before removing from the pan. The edges and bottom of the cake will be a little dark (but not burned).

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Slice the cake into wedges and enjoy!

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Peach Raspberry Coffee Cake

Adapted from Big Oven

Ingredients:

For the crumb topping:

  • 1 1/4 c unbleached all-purpose flour (10 1/2 ounces)
  • 1/2 c granulated sugar
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 c unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract
For the cake:

  • 1 c all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c unsalted butter, softened
  • 1/2 c sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 4 oz  plain Greek yogurt or sour cream
  • 1/2 c raspberry, frozen*
  • 1/2 c peaches, frozen*

*A note on ingredients: the fruit must be frozen. leave the fruit in the freezer until you are ready to fold them into the batter, right before putting the coffee cake into the oven.

Directions:

First assemble the crumb topping; in a mixing bowl combine the flour, granulated sugar, brown sugar, salt, and cinnamon. Add the melted butter and vanilla extract to the crumb mixture. Use a fork to combine (or your hands) until all of the butter has been absorbed and large crumbs form. Set aside.

Preheat the oven to 375 degrees and grease a 8 or 9 inch round baking pan (I used a springform cheesecake pan) and set aside.

In a mixing bowl combine the flour, baking soda, baking powder, and salt and set aside. In an electric mixer beat the softened butter for a minute or so until lightened in color. Slowly add the sugar and continue to mix until light and fluffy. Add the egg, vanilla extract, and yogurt (or sour cream) and beat until well combined. Stop mixer and scrape the edges and bottom of the bowl. Mix for another 30 seconds to combine the mixture.

Next, with the mixer on a low speed, slowly add the dry ingredients. Increase the speed slightly and once the mixture has just come together turn off the mixer.

Take the frozen fruit out of the freezer. Quickly chop the peach slices if needed. Then toss the frozen fruit in a small amount of flour to lightly (this is important!) coat the fruit. Fold the fruit into the batter by hand (do not use mixer), and pour the batter into the prepared pan. Top the batter with the crumb mixture.

Bake the coffee cake for 60-70 minutes.  If the topping is getting too dark or is about to burn cover the pan with foil after 45 minutes of baking. The cake is finished when a toothpick inserted into the center of the cake comes out clean and the edges of the cake are starting to pull away from the pan. Allow the cake to cool completely before removing from the pan. The edges and bottom of the cake will be a little dark (but not burned).

 

Poached Pears in Red Wine

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A few years ago when I was living and working in Boston I noticed a small free magazine called Lola Magazine. It was with all the other free publications near the T stops. It turned out to be a just adorable magazine geared towards the women of Boston.  I liked this magazine because it reminded me of a smaller version of Real Simple Magazine. It had some interesting articles in it that featured local business women, there was always a piece on a local charity, and my favorite part; 2-3 recipes.

I have no idea how long the magazine had been around, but I found myself starting to look forward to the beginning of each month when I new magazine would be out there waiting for me on my way to work. Then one day, at the beginning of the month I went to grab a new issue, and there was none to be had. Last months issues still sat there in the dispenser untouched. I checked again the next day and the day after that. Lola magazine disappeared almost as quickly as I had found it. Unfortunately, I’m sure this is a very common story for free print publications. I don’t have any copies of Lola Magazine saved (I’m not one to hang on to magazines for long), however I’m glad I did tear a few recipes from the magazine and save them in my enormous binder full of stray recipes I’ve collected over the years.

Today’s recipe, Poached Pears for Two is one of those recipes I saved from Lola Magazine. The last time I made these my parents were visiting me for Easter and I was looking to make them a unique dessert. I had never heard of poaching fruit and I remember being so impressed how we transformed the flavor of a cheap red wine into this delicious cooking sauce. I like this dessert a lot, and I have a sneaking suspicion you will too. So take a look, and give a try, you won’t be sorry!

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Poached Pears in Red Wine

Recipe originally appeared in Lola Magazine

Ingredients:

  • 2-6 firm but ripe Bosc or Bartlett pears (one pear per person)
  • 1 bottle of red wine (no need to get anything fancy, just a cheapo bottle will do)
  • 1 3/4 cup granulated sugar
  • the peel of 1 orange
  • 1 vanilla bean, sliced in half
  • 1 cinnamon stick
  • whipped cream or mascarpone (to top the finished pears, vanilla ice cream works too)

Directions:

In a medium-sized saucepan (large enough to hold the cooking liquid and pears) combine the wine, sugar, orange peel, vanilla bean, and cinnamon stick. Over medium heat bring the mixture to a simmer, stirring occasionally to dissolve the sugar. This will honestly, make your kitchen smell just heavenly.

While the wine sauce is coming up to a simmer, peel the pears. I recommend cutting off the bottom of the pear to create a flat surface. This way, the pears can stand up in the pan if needed, and also this will make for a dramatic presentation when the dessert I finished.

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Once the sugar is dissolved and the wine is simmering, gently place the pears into the mixture. The pears should be mostly submerged in the mixture. If the pears are mostly sticking out add some water to the mixture so that they are mostly covered in liquid. Simmer the pears over medium heat for 25 minutes. The pears should be tender when pierced with a knife (the pears might take 10-15 minutes longer if they are not very ripe).

Remove the pot from the heat and allow to cool in the poaching liquid. Once they are room temperature, store the pears (in the poaching liquid) in the refrigerator, and let them sit for at least several hours and as long as three days (I like to let mine sit for 24 hours).

When you are ready to serve the pears, take them out of the liquid and allow them to come up to room temperature. While they are warming up, strain about 1/2 of the poaching liquid into a pot and bring up to a boil over high heat. Boil the liquid for 15-25 minutes until the wine sauce cooks down a bit and thickens. It should be the consistency of warm honey. Allow the wine sauce to cool slightly.

When you are ready to plate the pears, you can leave them whole for a dramatic presentation, or if you have a misshapen pear you can cut it up (although mine kind of looks more like sushi in this picture than a pear).

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Drizzle the pears with some of  the cooked pan sauce.

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And lastly, top with a healthy dollop of whipped cream (or whatever you have decided to top the pears with).

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I just love the color of the pears after they have been sitting in the wine sauce. Yum! I hope you enjoy these as much as I did.

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Poached Pears in Red Wine

Recipe originally appeared in Lola Magazine

Ingredients:

  • 2-6 firm but ripe Bosc or Bartlett pears (one pear per person)
  • 1 bottle of red wine (no need to get anything fancy, just a cheapo bottle will do)
  • 1 3/4 cup granulated sugar
  • the peel of 1 orange
  • 1 vanilla bean, sliced in half
  • 1 cinnamon stick
  • whipped cream or mascarpone (to top the finished pears, vanilla ice cream works too)

Directions:

In a medium-sized saucepan (large enough to hold the cooking liquid and pears) combine the wine, sugar, orange peel, vanilla bean, and cinnamon stick. Over medium heat bring the mixture to a simmer, stirring occasionally to dissolve the sugar.

While the wine sauce is coming up to a simmer, peel the pears. I recommend cutting off the bottom of the pear to create a flat surface. This way, the pears can stand up in the pan if needed, and also this will make for a dramatic presentation when the dessert I finished.

Once the sugar is dissolved and the wine is simmering, gently place the pears into the mixture. The pears should be mostly submerged in the mixture. If the pears are mostly sticking out add some water to the mixture so that they are mostly covered in liquid. Simmer the pears over medium heat for 25 minutes. The pears should be tender when pierced with a knife (the pears might take 10-15 minutes longer if they are not very ripe).

Remove the pot from the heat and allow to cool in the poaching liquid. Once they are room temperature, store the pears (in the poaching liquid) in the refrigerator, and let them sit for at least several hours and as long as three days (I like to let mine sit for 24 hours).

When you are ready to serve the pears, take them out of the liquid and allow them to come up to room temperature. While they are warming up, strain about 1/2 of the poaching liquid into a pot and bring up to a boil over high heat. Boil the liquid for 15-25 minutes until the wine sauce cooks down a bit and thickens. It should be the consistency of warm honey. Allow the wine sauce to cool slightly.

Drizzle the pears with some of  the cooked pan sauce before serving and top with a healthy dollop of whipped cream or mascarpone.

Skip the Chalky Conversation Hearts This Year

It’s true, I’m not really that into Valentine’s Day. It’s too over the top, too pink, and in general, just too much. However, Valentine’s Day happens to be a great excuse to bake adorable treats and share them with friends. Which, coincidentally, is something I really enjoy doing.

So this year, as I’ve done in the past, I’m skipping the paper valentines and cards, I’m skipping the candy and chocolate from the stores, and I’m making something tasty and sharing it with friends. How better to show my love than to share these tasty treats? With this spirit in mind, I’ve got two lovely desserts that I will be sharing with you. The first, are these adorable sugar cookie sandwiches with a brown sugar icing. The second will be a post on poached pears, which will be up next week.

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These are so much fun to make. Below is my go-to sugar cookie recipe but feel free to use any you like. I’ve paired it with this absolutely heavenly brown sugar icing, but any kind of frosting or your favorite jam will do. So, let me ask you, do you like sugar cookies? Do you like icing that tastes of marshmallows? Oh, you do? Then these cookie sandwiches are for you! Forget the sweets at the store, homemade goodies that come from the heart are always better.

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My Favorite Sugar Cookie

Slightly adapted from Bake at 350

Ingredients:

  • 14.5 oz (3 cups) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c (2 sticks) unsalted butter, cold
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/4 tsp vanilla extract or 2 vanilla beans

Directions:

Combine the flour, baking powder, and salt together in a small mixing bowl and set aside. Using a stand or hand mixer cream the butter and the sugar together until well incorporated and fluffy. Add the eggs and extracts into the mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a medium speed until well combined.

Reduce the speed of the mixer to low and gradually add the dry ingredients. Increase the speed to medium and mix until the dough comes together. The dough might be a bit crumbly, but it will come together after some kneading by hand.

Now for the fun part! On a floured surface roll out the dough to 1/8 in thick. I roll these pretty thin since they are to become cookie sandwiches. Use any cookie cutter you like. I wanted something with fun edges so I decided to use these mini tart pans I got from my Nana. I liked the frilly edges, the variety of shape, and they are the perfect size.

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Arrange the dough on cookie sheets lined with parchment paper or a baking mat. Cut out a heart (or any other shape) to create a window in half of the cookies. These will be the tops of the sandwiches. Place the cookies sheets in the refrigerator and let them chill for 10-15 minutes. This will help the cookies keep their shape when they are baking.

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While the cookies are chilling, preheat the oven to 350 degrees. Bake the cookies for 7 minutes. Bake the mini hearts from the center of the cookies for 6 minutes.Allow them to cool on the pan for about 5 minutes before carefully transferring them to a wire rack for cooling.

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While the cookies cool, make the frosting you would like in the center of the sandwiches. I made a small batch of this brown sugar icing. It is fluffy and delightful and I’ve been wanting to try it out for a while, and now seemed like a good time to do so. You can use any frosting you like for the center of the cookie sandwiches, you don’t even have to use frosting at all. Jam is beautiful and tasty in between these cookies.

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After the cookie have cooled completely and your frosting is ready, it’s time to assemble the cookies. Separate the cookies onto two baking sheets or trays, placing the cookies without a cutout in the center on one tray and the other half of the cookies on the other tray. The cookies that are the bottom of the sandwich get a dollop of frosting (or jam). The cookies that are going to be on top get dusted with powdered sugar.

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Now assemble the cookies. Sprinkles optional.

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I love how dainty these cookies look, like they should be enjoyed while sipping on a hot cup of tea and discussing literature with a British gentleman who wears a monocle. Too much? Just enough.

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Anyway, I hope you enjoy these adorable cookies. Make them, share them with those you love (and/or you choose to tolerate but it would rude not to include).

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P.S. look at how adorable these little heart cut outs are? I could eat, like 20 of these!

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My Favorite Sugar Cookie

Slightly adapted from Bake at 350

Ingredients:

  • 14.5 oz (3 cups) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c (2 sticks) unsalted butter, cold
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/4 tsp vanilla extract or 2 vanilla beans

Directions:

Combine the flour, baking powder, and salt together in a small mixing bowl and set aside. Using a stand or hand mixer cream the butter and the sugar together until well incorporated and fluffy. Add the eggs and extracts into the mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a medium speed until well combined.

Reduce the speed of the mixer to low and gradually add the dry ingredients. Increase the speed to medium and mix until the dough comes together. The dough might be a bit crumbly, but it will come together after some kneading by hand.

On a floured surface roll out the dough to 1/8 in thick. I roll these pretty thin since they are to become cookie sandwiches. Use any cookie cutter you like.

Arrange the dough on cookie sheets lined with parchment paper or a baking mat. Cut out a heart (or any other shape) to create a window in half of the cookies. These will be the tops of the sandwiches. Place the cookies sheets in the refrigerator and let them chill for 10-15 minutes. This will help the cookies keep their shape when they are baking.

While the cookies are chilling, preheat the oven to 350 degrees. Bake the cookies for 7 minutes. Bake the mini hearts from the center of the cookies for 6 minutes. Allow them to cool on the pan for about 5 minutes before carefully transferring them to a wire rack for cooling.

After the cookie have cooled completely assemble the cookie sandwiches; spread brown sugar frosting or jam between two cookies and top with powdered sugar.

 

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Brown Sugar Frosting

From I Wash You Dry

Ingredients:

  • 1 cup brown sugar (packed)
  • ¼ cup water
  • ½ cup corn syrup
  • 4 egg whites
  • 2 tsp vanilla

Directions:

Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.

Meanwhile, beat egg whites until stiff.

SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.

Let cool to room temp, then store covered in the fridge until ready to use.

 

 

Roasted Apples with Homemade Butterscotch Sauce

A happy new year to all of my Reckless Readers! I hope you all had a wonderful holiday and you are ready for a dessert that is so delicious it will knock your socks off! Seriously, this one is absolutely amazing and I’m going to eat all of it. Send help.

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It all started when I was going through one of my favorite cookbooks (What’s a Cook to Do? by James Peterson) and brainstorming on what I wanted to blog about this month. I saw a recipe in there for homemade butterscotch sauce. I know how amazing homemade caramel sauce tastes since I used to make it when I was working at Dixie, I could only imagine how amazing homemade butterscotch sauce tasted.

After I decided to definitely write about this recipe for the mere fact that I would then have an entire jar of butterscotch sauce in my house, I saw a note at the end of the recipe suggesting to pair this sauce with roasted fruit. Roasted fruit! What an excellent idea, James Peterson! (Seriously guys, this is my favorite cookbook)

I love roasted fruit, because the roasting process amplifies the flavor of the fruit and makes for a seemingly fancy (but super easy to make) dessert.

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I could barely wait to get started, and I’m pleased to report that the result was addictingly good. As I sit and type this now I am eating the leftovers and all I can say is, I’m thankful that no one is here to watch me lick my plate clean.

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SO, without further ado, here is the recipe;

Roasted Apples

Slightly adapted from What’s a Cook to Do? by James Peterson

Ingredients;

  • 4 apples, peeled, cored, and cut in half*
  • 3 Tbsp butter
  • 2 Tbsp sugar

*A Note on ingredients; use a harder apple that is good for baking (Braeburn, Cortland, Golden Delicious, Red Delicious, Empire, Jonagold, McIntosh). I used Honeycrisp apples.

Directions:

Preheat your oven to 400 degrees. Cut up the butter into small pieces. Scatter half of the butter on the bottom of a heavy bottomed, oven proof pan and sprinkle 1 tablespoon of sugar over the butter and bottom of the pan.

Place apples on top of the butter and sugar. Arrange the rest of the pieces of butter on top of the apples, and sprinkle the entire pan with the remaining 1 tablespoon of sugar.

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Bake for 25-35 minutes, until the apples are easily pierced with a fork and the butter on the bottom of the pan has browned slightly.

Heavenly Butterscotch Sauce*

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Recipe from What’s A Cook to Do? by James Peterson

Ingredients:

  • 1 c granulated sugar
  • 1/2 c water
  • 8 tbsp (1 stick) butter, cut into pieces
  • 1/2 c heavy cream
  • 1/8 tsp vanilla extract

*This recipe makes 1 1/2 c of butterscotch sauce, store at room temperature. And by the way, I think this sauce would make and excellent gift if you happen to be looking for a diy gift for any occasion.

Directions:

Pour sugar into a heavy-bottomed sauce pan over medium heat (if using a gas stove top use medium-low heat). It is helpful if the bottom of the pan is shiny, rather than dark on the bottom so you will be able to see the changes in color.

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Allow the sugar to melt, stirring frequently.

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The sugar has caramelized when it is a dark reddish brown and has completely melted with no lumps.

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Add the water to the mixture and boil until the mixture is evenly combined. Next, add the butter and boil until the syrup is frothy, changes to a deep brown color and has a nutty smell to it (5 minutes or so).

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Carefully, add the heavy cream, stir to combine, and allow to boil for a few seconds.

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The mixture should be a smooth sauce, remove from heat and allow to cool.

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Dessert Assembly:

Remove the roasted fruit from the pan and place individual servings on plates (or bowls).

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Drizzle with the butterscotch sauce.

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Add a healthy dollop of whipped cream on top.

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Serve while the fruit is still warm.

Enjoy!

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Roasted Apples

Slightly adapted from What’s a Cook to Do? by James Peterson

Ingredients:

  • 4 apples, peeled, cored, and cut in half*
  • 3 Tbsp butter
  • 2 Tbsp sugar

*A Note on ingredients; use a harder apple that is good for baking (Braeburn, Cortland, Golden Delicious, Red Delicious, Empire, Jonagold, McIntosh).

Directions:

Preheat your oven to 400 degrees. Cut up the butter into small pieces. Scatter half of the butter on the bottom of a heavy bottomed, oven proof pan and sprinkle 1 tablespoon of sugar over the butter and bottom of the pan.

Place apples on top of the butter and sugar. Arrange the rest of the pieces of butter on top of the apples, and sprinkle the entire pan with the remaining 1 tablespoon of sugar.

Bake for 25-35 minutes, until the apples are easily pierced with a fork and the butter on the bottom of the pan has browned slightly.

 

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Butterscotch Sauce*

Recipe from What’s A Cook to Do? by James Peterson

Ingredients:

  • 1 c granulated sugar
  • 1/2 c water
  • 8 tbsp (1 stick) butter, cut into pieces
  • 1/2 c heavy cream
  • 1/8 tsp vanilla extract

*This recipe makes 1 1/2 c of butterscotch sauce, store at room temperature.

Directions:

Pour sugar into a heavy-bottomed sauce pan over medium heat (if using a gas stove top use medium-low heat). It is helpful if the bottom of the pan is shiny, rather than dark on the bottom so you will be able to see the changes in color.

Allow the sugar to melt, stirring frequently. The sugar has caramelized when it is a dark, reddish brown and has completely melted with no lumps.

Add the water to the mixture and boil until the mixture is evenly combined. Next, add the butter and boil until the syrup is frothy, changes to a deep brown color and has a nutty smell to it (5 minutes or so).

Carefully, add the heavy cream, stir to combine, and allow to boil for a few seconds. The mixture should be a smooth sauce, remove from heat and allow to cool.