Monday, January 23, 2017

andes mint brownies

the goods:

1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes mint baking chips
a box (4.67 ounces Andes mints candies

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes.
While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy!

Monday, June 13, 2016

cannoli bites

the goods:

2 cups all-purpose flour. plus more for dusting
2 and 1/2 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg white
6-8 tablespoons apple or grape juice
2 tablespoons white wine vinegar

12 ounces whole milk ricotta cheese, strained
8 ounces marscapone cheese
1/2 cup confectioners' sugar
1/3 cup mini semi-sweet chocolate chips
1/3 cup chopped, shelled, pistachios

For the cannoli cups: Add the flour, sugar, cocoa powder, cinnamon, nutmeg, and salt to a food processor and pulse until blended. In a bowl combine juice and vinegar, with processor running, slowly pour in juice mix and pulse just until mixture begins to come together. Divide dough into 2 pieces, shape into balls and transfer to a zip-top bag. Chill in the refrigerator 30 minutes to an hour.
Prepare filling: In a mixing bowl, using a rubber spatula, blend together ricotta and marscapone while pressing mixture along the bottom of the bowl to remove any lumps. Fold in confectioners' sugar. Cover and chill 30 minutes.
Preheat oven to 400 degrees. Roll each chilled dough out on a lightly floured surface, dust top of dough with flour too. Roll to an 1/8-inch thickness. Cut into circles using a 2 and 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray. Bake for 11-13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.
Once cool, dip tops in melted chocolate, then pistachios and mini chocolate chips and allow chocolate to set.
Remove cannoli filling from the fridge and transfer to a piping bag fitted with a tip. Pipe filling into cups and sprinkle with chocolate chips or pistachios. Serve within 2 hours. Store in refrigerator.

Monday, May 9, 2016


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

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

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.