Now here was a recipe that I could not imagine would actually result in a cookie. I read and re-read the recipe and thought I would just have to proceed and see what happened. I am happy to tell you the cookies are delicious! Quite unique in texture, very light and full of a wonderful roasted nutty flavor and a hint of coffee.
Café Volcano Cookies
Light, bumpy, nutty and completely higgledy-piggledy-shaped, these cratered meringue nuggets are just the cookies to reach for with your last coffee of the afternoon or your last spoonful of ice cream at night. They are featherweight but packed with flavor, and I love the way they disappear in your mouth — quickly, so quickly and fizzily that if they didn’t have nuts, you’d think you were eating espresso Pop Rocks.
I halved the recipe and substituted egg Challah bread for the croissants.
Croissant Bread Pudding
Ingredients nocoupons
If you love homemade bread, or any bread for that matter, I think you will find this cranberry swirl bread pretty special! It is a tasty yeast bread with a pretty purple-ly red cranberry and nut swirl filling throughout the dough.Continue ReadingMaybe a bit late for today’s dessert table but if you still have some sweet potatoes in the pantry, here is a yummy recipe!
Graham Cracker Crust: 1 1/2 cups crushed graham crackers 1/3 cup white sugar 5 tablespoons butter, melted 1/8 teaspoon salt Sweet Potato Pie Filling: 1 1/2 cups canned sweet potatoes, drained and mashed 1 cup packed brown sugar 1 cup whipping cream 3 large eggs | 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 1/4 teaspoon ground mace 1/4 teaspoon salt Meringue Topping: 2 cups miniature marshmallows 1 tablespoon milk 2 egg whites 1/4 cup white sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt |
| 1. | Preheat oven to 325 degrees F (165 degrees C). |
| 2. | Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan. (I used a deep dish pan) |
| 3. | Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack. |
| 4. | Preheat oven to 400 degrees F (200 degrees C). |
| 5. | To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust. |
| 6. | Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack. |
| 7. | To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy. |
| 8. | Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie. 9. Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes. (sorry about the numbering ~ blogger is being obstinate) |
Years ago, I participated in a bake-along using recipes from a Dorie Greenspan book titled, Baking from My Home to Yours. Her Thanksgiving Bundt cake, is really outstanding and always a hit on the holiday dessert table.
Remember the comparison posted about here? I suppose it has more to do with familiarity but my family still prefers our old recipe. Plus, they were easier to make.
Please visit the other Dorie bakers to see how splendid their cookies turned out. Our host for this recipe is Pamela of Cookies with Boys. Visit her for the recipe and to see how wonderful hers baked up!
So autumn… So yummy!
The perfect ending for autumn and Thanksgiving menus.
Instructions
2. In a stand mixer beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. With a mini or standard size cookie scoop drop dough onto parchment two inches apart. Dunk scoop into a glass of hot water and shake well after every few scoops when the dough gets difficult to release.
4. Bake a sheet at a time for 10 to 12 minutes or until lightly browned on the bottom. I used a mini cookie scoop; it might take a minute or two longer for standard sized cookies.
5. Let sit on the cookie sheet for a couple of minutes and move to a cooling rack to finish cooling.
6. Once cool, whip frosting until fluffy and pipe a dollop on top of each cookie.
Recipe by Laura Flowers
The obvious choice for me was to toss a few sweet potatoes into the (toaster) oven. I could have stopped right there, as a fresh baked sweet potato with a little butter, salt, pepper and a sprinkling of brown sugar is as delicious a treat as any (in my humble opinion).
I know they are ready when the sugars caramelize and begin to ooze out the cuts in the skin.
The result ~ wonderfully delicious!Sweet Potato Biscuits
GETTING READY: Center a rack in the oven and preheat the oven to 425 degrees F.
Get out a sharp 2- to 2 1/4-inch-diameter biscuit cutter, and line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder, salt and spice, if you’re using it, together in a bowl. Add the brown sugar and stir to incorporate it, making sure there are no lumps. Drop in the butter and, using your fingers, toss to coat it with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.
Add the sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading — 3 or 4 turns should be just enough to bring everything together.
Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even — a quick, light touch is more important than accuracy.
Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet.
(The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting — just add a couple more minutes to the oven time.)
Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer them to a cooling rack — cooled a bit, they’re more sweet potatoey. Give them 10 to 15 minutes on the rack before popping them into a basket and serving.
SERVING: Unlike most biscuits, these are best served after they’ve had a little time to cool. They are as good at brunch (they’re great with salty ham and bacon) as they are at tea (try them with a light cheese spread and/or marmalade). Or have them with butter or jam, fruit butter or fruit compote.
STORING: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won’t recapture their freshly made flakiness.
This is my first week joining those baking along with Dorie Greenspan. This weeks recipe is Allspice Crumb Muffins found on pages 16 & 17 of her James Beard Foundation Book Awards Winning cookbook Baking From My Home to Yours.Continue Reading
Recipe that came with the Pampered Chef cookie press:
Classic Spritz Cookies
Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Directions:
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies. Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
umm… this delicious dessert is all about autumn flavors. The cream cheese perfectly complements the pumpkin. An all-time favorite, Pumpkin roll is a perfect dessert to serve for Thanksgiving.Continue Reading
Spiced Pear Cake
