Monday, May 9, 2016

sopapillas


the goods:

1 sheet puff pastry, thawed
3/4 cup sugar
1 tablespoon cinnamon
honey, for drizzling


Preheat oven to 400 degrees.
Unfold thawed pastry on a lightly floured surface. Cut the pastry sheet into squares using a pizza slicer. Bake for 12-15 minutes on a silpat-lined baking sheet until the pastries are golden brown. Meanwhile, combine cinnamon and sugar in a large bowl. Add your hot pastries in batches to the bowl and gently shake to coat in the sugar mixture. Drizzle with honey to serve.

Monday, April 25, 2016

swig sugar cookie bars

the goods:

1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons vegetable oil
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons confectioners' sugar
1 egg
1 tablespoon water
1 teaspoon vanilla extract
2 and 3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pinch of baking soda
1 tablespoon additional sugar for sprinkling

frosting:
1/4 cup unsalted butter, room temperature
3 tablespoons sour cream
1 and 1/2 cups confectioners' sugar
pinch of salt
dash of vanilla extract
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan and set aside. Using a stand mixer, thoroughly cream butter, oil, granulated sugar, and confectioners' sugar until well combined. Scrape down sides of bowl and add egg, water, and vanilla; mix until combined. Add flour, salt, baking powder, and baking soda; mix until completely combined.
Spread/press cookie mixture evenly into the prepared pan (helpful trick: put your hand inside a sandwich bag and lightly spray it with cooking spray). Evenly sprinkle sugar over bars before baking for 14-15 minutes. Let cool completely.
In a stand mixer, combine butter, sour cream, confectioners' sugar, salt, and vanilla until well combined. Add in the cream until frosting is smooth. Frost bars and refrigerate until ready to cut and serve. Bars are best cold.

Monday, March 28, 2016

cadbury egg cookies


the goods:

1 and 1/2 cups (3 sticks) butter, room temperature
1/2 cup shortening
2 cups sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons salt
2 teaspoons baking soda
5 cups all-purpose flour
1 bag of cadbury eggs, roughly chopped

Preheat the oven to 375 degrees. In the bowl of a stand mixer, combine butter and shortening and mix until well combined. Add sugars and beat until light and fluffy. Add eggs one at a time, and vanilla and mix well. Add dry ingredients and stir to combine. Stir in cadbury eggs. Scoop heaping tablespoons onto a baking sheet, 2-inches apart. Bake for 10 minutes. Transfer to wire rack to cool completely.

Monday, March 14, 2016

key lime pound cake


the goods:

1 cup butter, room temperature
2 cups sugar
3/4 cup buttermilk
1/3 cup fresh key lime juice
5 eggs
3 cups all-purpose flour
1 and 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
green food coloring

glaze:
2 cups confectioners' sugar
4 tablespoons fresh key lime juice


Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan.
In a small bowl, combine buttermilk and lime juice. Set aside. In another bowl, combine flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add in eggs one at a time, beating well to incorporate each egg. Add flour in 3 additions, and buttermilk in 2, alternating. Beginning and ending with flour. Do not overmix. Add a few drops of green food coloring (depending on how green you want it), and stir to combine. Spoon into prepared pan and bake for 50-60 minutes, testing with a toothpick for doneness. Remove from oven and let rest in pan for 15 minutes before inverting onto a cooking rack to cool completely.
To glaze, combine confectioners' sugar and key lime juice and drizzle over cooled cake (tip: place a piece of wax paper under the cooling rack to catch all the glaze drippings.).

Monday, February 29, 2016

triple chocolate fudge brownies


the goods:

10 ounces dark chocolate chopped
2 cups (4 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1 cup brown sugar
3 eggs, room temperature
2 egg yolks
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups flour
1/2 cup cocoa powder
1 cup semi-sweet chocolate chips
confectioners' sugar, for dusting

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar.

Monday, February 15, 2016

mini heart pie pockets


the goods:

basic pie dough:
1 and 1/4 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into cubes
5 tablespoons very cold water

1/4 cup strawberry jam
1 egg whisked with 1 tablespoon water
raw sugar 


In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, or 2 butter knives, cut the butter into the flour mixture until butter is the size of peas. Add water a few tablespoons at a time, stirring dough with a fork until it comes together. Form into a disk and wrap in plastic. Refrigerate for 1 hour. Roll dough out to an even thickness, (fairly thin). Using a heart shaped cutter (smallest you have), cut out as many hearts as you can (preferably an even number). On half the hearts, drop a 1/2 teaspoon of jam in the center. Dab outer edges of hearts with egg wash and place a topper on each jam-filled heart. Use a fork to seal the edges together. Place on a parchment-lined baking sheet, cut tiny slits or x's in the hearts, brush with egg wash and sprinkle with raw sugar. Bake at 370 degrees for 15-20 minutes, until golden.

Monday, February 8, 2016

twix cookies


the goods:

1 and 1/2 cups (3 sticks) butter, room temperature
1 cup confectioners' sugar
3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
15 ounces caramel candies, unwrapped
2 cups milk chocolate chips
2 teaspoons Crisco

Preheat oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of a stand mixer, cream together butter and sugar. Add vanilla, flour, and salt. Mix well.
On a lightly floured surface, roll dough out to 1/2-inch thick. Us a 2-inch biscuit or circle cutter to cut out cookies. Place cookies on prepared baking sheet. Bake for 14 minutes. Let cookies cool.
Melt caramel and spread over the cooled cookies. Let caramel cool completely.
Add Crisco to the chocolate chips and melt in the microwave in 30-second increments. Spread melted chocolate over cooled caramel. Let chocolate set before serving.