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

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.

Monday, February 1, 2016

chocolate butterscotch shortbread

the goods:

2 sticks unsalted butter, softened
3/4 cup dark-brown sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
1/2 cup butterscotch chips
8 ounces dark chocolate, melted

Preheat oven to 300 degrees. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high until light in color and fluffy, about 3 minutes. Add vanilla, reduce speed to low, and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed, scraping down paddle if needed.
Grease a 9-by-9-inch baking pan. Using a rubber spatula, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork.
Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately cut through all the scoring to separate the cookies. Let cool completely in the pan.
Remove cookies and place on a parchment-lined baking sheet. Dip half of each cookie in chocolate, gently scraping off any excess, and place back on baking sheet. Refrigerate until chocolate is set, about 30 minutes.

Monday, December 21, 2015

candy cane kiss cookies

the goods:

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon milk
1/2 cup confectioners' sugar
20 hershey candy cane kisses

In a large bowl using a stand mixer, beat the butter, sugar and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of bowl as needed.  Beat in the vanilla until combined. In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Whisk to combine. With the mixer on low speed, slowly pour in the dry ingredients, then add the milk. Mix until just combined. Scrape down the sides and bottom of bowl as needed.
Chill in the fridge for at least 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. put confectioners' sugar in a small bowl. Roll tablespoons of dough into balls, then roll each ball in confectioners' sugar to coat. Bake for 10 minutes. Allow to cool slightly on baking sheet, then press a hershey candy cane kiss into the center of each cookie.