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These spectacular Neapolitan Cookies come to us from Italy where they represent the color of the Italian flag and are guaranteed to be eaten first on a cookie tray . Also known as Rainbow Cookies here, they look complicated but are, in fact, really easy to make. A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams. These cookies just get better while the sit. The jam, almond paste, and rum wash mellow out so one fantastic flavor graces your palate. Other European cookies you might enjoy include: Viennese Whirl Cookies, Serbian Walnut Cookies, Pryaniki - Russian Honey Spice Cookies, French Butter Cookies - Petit Beurre, French Macarons with Chocolate Raspberry Filling, and the fantastic German cookie, Murbteig. Why these cookies are special Enhancing the cookie with a rum wash serves two purposes. It adds a depth of flavor to the cookie and secondly, it ensures it will remain moist. By combining the ingredients and bringing them to a boil, the alcohol dissipates leaving only the taste of rum behind. Besides the wash, which isn't in the original recipe I changed one other important item. Every recipe I have seen finishes the top of these cookies, by simply melting chocolate and spreading on. There's a couple of problems with this. The chocolate will set up for sure but in most cases it will shatter when you cut them - not a pretty look. It will also quickly get streaked because it isn't tempered. To overcome this, I have added a deeply chocolate thin frosting to the top that drys well, won't crack, looks better, is easier to put on and most importantly it tastes better. Recipe Ingredients Tri Colored Cake FRONT ROW: Red and Green Gel coloring, baking powder, salt, almond extract MIDDLE ROW: Unsalted butter, almond paste BACK ROW: Granulated sugar, all-purpose flour and eggs Rum Wash and Jams FRONT ROW: Water, Meyer's Dark Rum BACK ROW: Seedless red raspberry jam, granulated sugar, jam Chocolate Frosting FRONT ROW: Instant coffee,corn syrup, vanilla MIDDLE ROW: Water, Dutch Cocoa BACK ROW: Powdered sugar Key Ingredients The almond paste can be purchased or home made. See my post on How To Make Almond Paste - or Not. It's super simple, works well here and is less expensive than bought. Gell Food Coloring is important because the colors are stronger. Additionally, less is needed than liquid which can add liquid to the item. Be sure to get a strong color in the raw batter as it can fade somewhat when baking. I used Betty Crocker Gel Colors that are easily obtainable at grocery stores. The Red Raspberry Jam should be seedless. Just stir it vigorously to loosen it up so it spreads easily. I've never seen Apricot Jam only Apricot Preserves. The difference between jams and preserves is that jams are smooth with no pieces of fruit in them. Preserves on the other hand do include fruit pieces. To get them perfectly smooth, I run them through my food processor. Meyer's Dark Rum is my favorite and the one I use. It imparts a deep flavor the lighter ones don't. It is made non-alcoholic by boiling it with the other ingredients. The alcohol evaporates and only the flavor is left. Small airline or individual serving bottles can be purchased which is exactly enough for the recipe. Dutch Cocoa that is 24 to 25% is the best choice here for a darker, deeper, richer looking taste and finish although natural cocoa can also be used. The slight amount of Corn syrup insures a shine to the finish frosting. Be sure to see the recipe card below for the full ingredients & instructions. Step by Step Instructions Tri Colored Cake Step 1. On the left is the purchased almond paste, on the right the one on my post, How to make Almond Paste - or Not. Both are fine in this recipe. Step 2. Place the sugar and almond paste, cut in pieces, in the food processor, Step 3. Process until the mixture is very fine.

Step 4. Place the almond/sugar mixture in a mixing bowl with the 3 sticks of softened butter. For the importance of how much to soften the butter, please see my post on Softened Butter. Step 5. Beat the almond/sugar/butter mixture until very light. Step 6. Add the eggs and almond extract. Step 7. Beat until fluffy. It may curdle and that's fine. Step 8. Sift the flour, salt and baking soda together. Step 9. Mix in 1/3 of the flour mixture at a time. Step 10. The first third of the flour is in. Add the remaining two, one at a time. Step 11. All of the flour has been added. Step 12. Divide the batter into 3, about 500 grams each and color one red, one green and leave one plain. Step 13. Spread each of the batters in a separate 9x13 pan. Step 14. When ready to assemble the Neapolitans, combine the rum wash ingredients in a small pan and bring to a boil. Boil for 2 minutes. There should be 1 cup of liquid. If there isn't, add water to make up the difference. Step 15. After the layers have been baked and cooled, turn the green one upside down on a cake board. Step 16. Spread the seedless raspberry jam evenly over the layer. Step 17. Place the plain layer on top of the raspberry jam. Step 18. Spread the apricot preserves, which have been processed to smooth them out, on top of the cake. Step 19. Place the red layer on top of the preserves. Step 20. Cover the top and sides with plastic wrap. Step 21. Place a pan or tray on top of the cookies, preferably the same size. Place a 10 pound bag of flour in the tray. Two 4 pound bags work well also. Refrigerate overnight to cement the layers together. 22. Sift the flour and cocoa together in a medium size bowl. Step 23. Make sure they are mixed well. Step 24. Place the water in a measuring cup or bowl. Dissolve the coffee in the water. Add the remaining liquid ingredients and mix well so the corn syrup doesn't sink to the bottom. Remove the layers from the fridge take off the flour, pan and plastic wrap. Pour the liquid over the powdered sugar/cocoa and stir well with a spoon until smooth and completely combined. If it is too runny, sift in a bit more powder sugar to stiffen it up just a bit. You want it to flow. If it is too tight, add water a teaspoon or so at a time. Step 25. Pour the frosting in the middle of the cake layer. Step 26. Spread it evenly over the layer allowing it to run down the sides as necessary. Let the frosting set up at room temperature. This may take several hours. Step 27. Trim the edges. I usually end up with 8" by 11". Step 28. Measure the long and short side of the layers. If you have the same measurements I have cut the short side into 8 even pieces of 1" each. Cut the long side into 4 pieces of 2 3/4" each yielding 32 bars or 64 smaller cookies. Recipe FAQS Why are there 2 spellings for the name of the cookie? The Italian cookie is spelled with an "a" - Neapolitan. The 3 flavored ice cream is spelled with an "o" - Neopolitan. They are not interchangeable. Can the colors be change? Yes, but it can't be called a Neapolitan then. The Italian Neapolitan cookie colors are the colors of the Italian flag. Do these cookie have to contain almond paste? Yes, that is the defining taste of the cookie. It is also and important ingredient in the dense almond flavored cake. Expert Tips The baked dough is dense and rises to about 1/2". Make sure to use gel colors to color the dough as the colors are more intense and gels do not add liquid to a dough. Color the doughs brighter than you want them as they often fade slightly when baking. These cookies stay moist and taste better the day or so after making. Stir the powdered sugar/cocoa and liquid ingredients together to avoid air bubbles. If it is too thick, thin with a bit of water, if too thin, sift in a bit of powdered sugar. It should flow over the sides when covering the top. Pour the boiled ingredients for the rum wash into a 1 cup measure so it will be easy to use 1/3 at a time.

Don't skip the weighting down of the layers. It important as the jams cement everything together so the cookies don't separate. Process the apricot preserves to smooth them out. There shouldn't be any pieces of fruit when spreading out. It needs to be smooth. More European Pastries to Consider If you love these Neapolitan Cookes, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Italian Neapolitan Cookies These spectacular Neapolitan Cookies and will they might look complicated they are actually really easy to make. A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams. 9x13" pans (quarter sheet pans) Tri Colored Cookie Batter1 1/4 cups granulated sugar (250 grams)10 ounces almond paste (280 grams)1 1/2 cups unsalted butter, softened (340 grams)6 large eggs1 tablespoons almond extract2 1/2 cups all-purpose flour (350 grams)1 teaspoon baking soda1/2 teaspoon saltRed Gel Food ColoringGreen Gel Food ColoringRum Soaking Syrup1/2 cup water1/2 cup granulated sugar (100 grams)1/4 cup dark rumAssembly1/2 cup seedless red raspberry jam1/2 cup apricot preservesChocolate Frosting1/3 cup water1 tablespoons corn syrup1/2 teaspoon instant coffee1 teaspoon vanilla1 1/2 cup powdered sugar (200 grams)1/2 cup cocoa, Dutch preferred (45 grams) Tri Colored Cookie BatterPreheat the oven to 350°F. Line 3 9x12 baking pans (quarter sheet pans) with parchment paper. Set aside.Place the sugar in the bowl of a food processor. Cut or tear the almond paste into pieces and add to the processor. Process until the mixture looks like sand. Remove the mixture to a mixing bowl and add the softened butter. Beat until very light.Add the eggs and almond extract and beat until fluffy, scraping several times.In the meantime, whisk together the flour, baking powder, and salt. Set the mixer to low and add the flour mixture to the butter 1/3 at a time, mixing just to combine. The batter will be very thick. Divide the batter into 3 bowls of about 500 grams each. Color one bowl green, one red and leave the third bowl plain. Spread each bowl evenly in one of the three parchment lined baking sheets. Bake for 12 to 14 minutes. They will be barely browned ad a tester will come out clean. Do over bake. The layers will be about 1/2" each thick and dense. Cool each pan completely. Rum Soaking WashCombine all the ingredients in a small pan. Bring to a boil. Boil for 2 minutes. Place in a 1 cup measure. If it doesn't measure 1 cup, add water. Cool completely. AssemblyPlace the apricot preserves in the bowl of a processor and process until smooth. Set aside. Place the green layer on a quarter sheet cake board upside down. Brush with 1/3 cup of the rum wash. Spread the raspberry jam evenly over the layer. Top with the plain layer, spread with another 1/3 cup of the rum wash, and spread with the apricot preserves.Place the red layer on top and brush with the last 1/3 cup of the rum wash. Wrap the layers in plastic wrap.Place a clean 9x13 or quarter sheet pan on top of the red layer. Place a 10 pound bag of flour in the pan and refrigerate overnight. Two 4 pound bags of flour will work also. Chocolate FrostingSift the powdered sugar and cocoa together. Stir together completely. Dissolve the coffee in the water. Add the corn syrup and vanilla, stirring well to incorporate the corn syrup. Add it to the powdered sugar/ cocoa mix. Stir with a spoon until completely combined. Do not be too vigorous with stirring to prevent air bubbles.If the frosting is too loose or runny, sift in a bit more powdered sugar. If it is too thick, add water a teaspoon or so at a time. It should barely run down the sides when applied.Spread it evenly over the top layer. It should run down the sides as seen in the photo. Let it sit at room temperature for several hours to set up.

Cutting the CookiesTrim the sides of the cookies. Measure the short long side. Mine were 8"x11" If yours are the same cut 8 1" srips across the short side and 4 2 3/4" down the long side to make 32 bars. These may be cut in half again to make 64 smaller cookies. Store the cookies in a single layer to prevent marring the finish. They get better as they sit. The cookies will hold for 7 or more days if covered. To make ahead, assemble through layering and weighing down the layers. Do not add the frosting. Wrap well and freeze for a couple of months after they have been weighted down. Thaw in refrigerator if possible. Finish as above. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _________________________________________________ The baked dough is dense and rises to about 1/2". Make sure to use gel colors to color the dough as the colors are more intense and gels do not add liquid to a dough. Color the doughs brighter than you want them as they often fade slightly when baking. These cookies stay moist and taste better the day or so after making. Stir the powdered sugar/cocoa and liquid ingredients together to avoid air bubbles. If it is too thick, thin with a bit of water, if too thin, sift in a bit of powdered sugar. It should flow over the sides when covering the top. Pour the boiled ingredients for the rum wash into a 1 cup measure so it will be easy to use 1/3 at a time. Don't skip the weighting down of the layers. It important as the jams cement everything together so the cookies don't separate. Process the apricot preserves to smooth them out. There shouldn't be any pieces of fruit when spreading out. It needs to be smooth. CookiesItalianAlmond paste cookies, Italian Cookies, Neapolitan cookies,

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This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made. It's basically two steps - mix the liquids and yeast, then add the flour, mix and set it to rise. I can't imagine an easier yeast dough to make. So if you're new or apprehensive about working with yeast, this is the reciope for you Adding to its allure is the fact that it rolls out with no spring back or coaxing into the size you want. Just roll, fill and shape. This dough can be used wherever a sweet dough is used. I'm betting it will become a favorite! Be sure to check out the German Chocolate Sweet Rolls, Gibassier - A French Breakfast Treat, and the Swedish Cardamom Sweet Rolls. This Orange Macadamia Rolls Recipe: Is The easiest yeast dough you'll ever work with. After it's made, it can be refrigerated for up to 3 days before shaping and baking. The rolls themselves are an indulgent treat that's perfect with morning coffee or tea. Can be frozen without the glaze for several months. Is perfect for anyone intimidated by yeast. Recipe Ingredients Yeast Dough FRONT ROW: Salt, milk, instant yeast MIDDLE ROW: Unsalted butter, granulated sugar BACK ROW: Sour cream, bread flour, eggs Orange Macadamia Filling FRONT ROW: Orange zest, cocoa, unsalted butter BACK ROW: Toasted macadamia nuts, granulated sugar Coffee Glaze FRONT ROW: Water, instant coffee, corn syrup, milk BACK ROW: Powdered sugar, macadamia nuts Key Ingredients The sour cream and milk tenderize the dough making it soft. The milk should be warmed. Bread flour is a stronger flour that is particularly good when using yeast. It provides a higher rise than all-purpose flour. Instant yeast is a faster acting yeast than active dry yeast. If using the latter, the dough will take a bit longer to rise. Macadamia nuts come to us from Hawaii and are a softer, creamier nut. Almonds are a good substitute if one is needed. Be sure to toast either one for maximum flavor. Navel oranges are better for zesting. Juice oranges don't yield as much. I prefer a microplaner to zest the orange. A box grater doesn't yield as much and the zest is usually wetter. Either Dutch or Natural Cocoa can be used. It is just for color and won't be tasted. Darkening the filling makes for a better looking roll. Using milk instead of water in the glaze makes a shinier, prettier finish. Water dries duller. Powdered sugar dissolves instantly with the milk. Be sure to see the recipe card below for the full ingredients & instructions. Step by Step Instructions Yeast Dough Step 1. Combine the warmed milk, granulated sugar, eggs, sour cream, 6 tablespoons melted butter and salt in a mixing bowl. Step 2. Whisk them together. Step 3. Add all of the bread flour. Step 4. Fit the mixer with a dough hook if available and beat on low until until it comes together. Continue to beat the dough for 4 minutes. Orange Macadamia Filling Step 5. Place the finished dough in a container sprayed with a non-stick baking release. Cover the top of the dough with plastic wrap, place the lid on or cover with a tea towel, mark the time on it and let it rise until doubled in bulk. Step 6. Place the toasted macadamia nuts, sugar and cocoa in the bowl of a processor. Step 7. Process until the nuts are coarsely chopped. (I over processed and thought they were too small in the finished rolls). Step 8. Briefly pulse in the orange zest. Assembly Before rolling out the dough, use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias. Step 9. After the dough has risen. Step 10. Roll the dough as called for in the recipe. Step 11. Brush with the 2 tablespoons melted butter for the filling. Step 12. Spread the filling evenly over the dough to within 1/2" of the end. Place a piece of waxed paper over the filling and lightly roll it in.

Step 13. Roll the dough up tightly. Step 14. Wet the edge of the dough and pinch the seam together. Step 15. Roll the dough over and roll it back and forth a couple of times to seal the seam. Mark the dough every 1 3/4". Step 16. Slice the dough into 8 portions. Turn one portion face up so the filling shows. Cut it into 4 pieces. Step 17. Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Step 18. Cut each half in two again, making 8 slices. Step 19. Place the pieces of dough randomly in the paper cups of a jumbo muffin pan. Press the rolls down in the cups. Repeat with the remaining 7 slices. Step 20. Place the rolls in a warm place and let them rise until they fill the cups. If you need a warm place to let them rise, turn the light on in your oven and place the rolls, covered, in. Use a thermometer and temp the oven from time to time to make sure it doesn't go above 85 to 90 degrees. if it does, use a wooden spoon to keep the door slightly ajar. They should take about 2 hours to rise. Glazing the Rolls Powdered sugar glazes can be iffy. They can be dull, somewhat shiny or one ingredient can make them really stand out. Add water to the powdered sugar gives a dull glaze when dried and isn't particularly attractive. Adding milk or cream makes a somewhat shiny glaze. But if you want a glaze that is really shiny and stays that way a bit of corn syrup is the answer. The glaze will dry fairly hard on top, but stay soft underneath. It really makes a difference. Step 21. The baked rolls from the oven. Step 21. Dissolve the coffee in the water. Step 23. Whisk the coffee, corn syrup and milk together. Pour it into the powdered sugar and stir together until smooth. Don't be too vigorous or you will have a lot of air bubbles. Step 24. Spoon it over the rolls. Sprinkle heavily with the cut macadamias. See the photo below. Recipe FAQS Why are they called sweet rolls? When compared to regular bread dough, sweet roll dough usually has higher levels of sugar, fat, eggs, and yeast. Sweet rolls also usually have a filling inside that can include sugar, nuts, spices and are glazed on top, What are some examples of sweet rolls? The most common ones are Cinnamon rolls and Pecan sticky buns. The cinnamon rolls are finished with a powdered sugar glaze and the pecan sticky rolls are released and kept upside down exposing the pecan glaze. What are the two types of yeast dough called? Lean and rich. Lean doughs are made of few ingredients with no or little sugar. Rich doughs have butter, sugar, as well as spices and are often filled. Expert Tips For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling. Navel oranges yield the most zest and it is dryer than when using a box grater. The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor. Almonds can be subbed for the macadamias if needed. Be sure to toast them first. Placing paper over the filling after it has been distributed over the dough, helps insure it will adhere to the dough. The unassembled dough can be held in the fridge for up to 3 days. The assembled rolls can be held in the fridge ovenight. They will take longer to rise because they are cold. Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias. More sweet rolls and breads to tempt you If you love these Orange Macadamia Rolls, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Orange Macadamia Rolls Recipe This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made. 2 6 well jumbo muffins tins

Macadamia Orange Roll Dough1/2 cup sour cream (114 grams)2 large eggs6 tablespoons unsalted butter, melted (90 grams)1/4 cup granulated sugar (50 grams)1/4 cup milk, warm - whole or 2%1/2 teaspoon salt2 1/2 teaspoons instant yeast2 1/2 cups bread flour (350 grams)Macadamia Orange Filling1 cup macadamia nuts (120 grams)1/2 cup granulated sugar (100 grams)1 teaspoon cocoa, Dutch or natural2 tablespoons orange zest (about 2 navel oranges)Assembly2 tablespoons butter, melted (30 grams)Coffee Glaze1/2 cup cup macadamia nuts, chopped (60 grams)1 teaspoon water1 teaspoon instant coffee1 teaspoon corn syrup, optional2 tablespoons milk1 1/2 cups powdered sugar (200 grams) Macadamia Orange RollsWhisk together everything but the flour in the bowl of a mixer.Fit the mixer with a dough hook if available. Add all the flour at once and beat on low until it comes together. Beat for 4 minutes to develop the gluten. Spray a storage container at least three times as big as the dough with a non-stick baking spray and transfer the dough to the container. Cover the top of the dough with plastic wrap, put a lid on the container or cover with a towel. Mark the time on it. Let rise until doubled. If the room is cool, a proofer may be made by turning the light on in the oven. Place the dough in the oven. Monitor the temperature of the oven after about an hour. It shouldn't get above 78F. If it gets too warm, prop the door open with a wooden spoon. The dough may be used immediately or refrigerated up to 3 days. Orange Macadamia FillingPreheat the oven to 350°F. Place the macadamia nuts on a tray in a single layer and toast for about 8 to 12 minutes or until medium brown. Cool completely.Zest the oranges and set aside.Place the sugar and cocoa in a processor. Pulse several times to mix. Add the nuts and pulse to coarsely chop. Add the orange rind and pulse very briefly to mix in. Do not let the nuts get too small. AssemblyRoll the dough into a 14" x 13" rectangle. Brush with the melted butter. Spread the orange macadamia mixture evenly over the dough leaving 1/2" without filling at the end of the 14" side. Starting from the 14" side, roll the dough tightly as if a jelly roll. Wet the end of the dough without any filling and pinch the seam together. Place in the freezer to chill for about 30 minutes until cold throughout but not frozen. This will make it much easier to cut. In the meantime, line 8 wells (from the 2 jumbo muffin pans) with paper liners. Lightly spray the liners with a non-stick baking release. Set aside.Remove the roll from the freezer and mark every 1 3/4". There should be 8 rolls. Cut into 8 slices.Lay one slice down so the filling is facing you. Cut it in 4 pieces. Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Cut each piece in two again. See steps 17 and 18 in the step by step instructions if this is not clear. Randomly fill each of the paper liners with one of the cut rolls. Press the dough lightly into the cup. Repeat with the other 7 rolls. Cover with a tea towel and let them rise for about 2 to 2 1/2 hours or until they just come to the top of the cups. The oven proofer described above can be used here also. Preheat the oven to 350°F. Bake for 20 to 23 minutes until browned and a tester comes out clean.Cool completely, remove the papers and glaze. The rolls can be frozen at this point by individually wrapping them in foil and freezing for a couple of months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts. GlazingToast the nuts as above. Cool completely and coarsely chop. See the post Chopping Nuts - An Easier Way.Mix the water and coffee together. Add the corn syrup and milk and stir all together.Add to the powder sugar.

Stir to make a smooth, lump free glaze. Do not be too vigorous with the stirring or there will be a lot of air bubbles. Spoon over one roll. If it is too thin and the glaze runs off too much, add a bit of powdered sugar to tighten it. If too thick, add a few drops of water to loosen it. Spoon glaze over one roll at a time and immediately sprinkle with the chopped nuts. Let the glaze set up. All yeast doughs are best served the same day. However, they may be kept under a cake dome for a day or so. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ______________________________________________________ For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling. Navel oranges yield the most zest and using a microplaner rather than a box grater yields a dryer zest. The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor so either Dutch or natural can be used. Almonds can be subbed for the macadamias if needed. Be sure to toast them first. The unassembled dough can be held in the fridge for up to 3 days. The baked rolls, without the glaze and wrapped individually in foil, can be frozen for several months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts. Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias. Sweet RollsAmericanOrange Macadamia Rolls,, Orange Rolls,, sweet rolls

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This Cranberry Muffins Recipe is quick to make, celebrates the season with their vibrant color and tart taste. While thought of mostly in the fall and around Thanksgiving, this fruit can be used in its frozen form to great advantage as in this recipe. Frozen cranberries are used in this recipe to keep them from coloring the muffins gray and to keep them in large pieces. A 12 ounce bag of fresh cranberries can be frozen until hard or they can be bought frozen. A quick look around my blog and you'll see cranberry recipes abound. From cranberry curd in the Chocolate Cranberry Curd Tart, to Chocolate Cranberry Quick Bread, the not to be missed Cranberry Fresh Pineapple Relish, the refreshingly light Orange Cranberry Cake, as well as the frozen Riene de Saba Cake with Candied Cranberries and the Cranberry Orange Muffins. A Little About Cranberries Cranberries are older than the recorded history of America. Indians ate them as well as using them for medicine and clothing dye. While they are often seen in water, they do not grow in water. They grow very close to the ground which needs to be sandy, acidic soil with a high water table which is called a bog. Cranberries are harvested by flooding the bogs, where the berries are separated from the vines and float to the top of the water. Pumps and conveyors send the berries into trucks to be transported for processing. In 1917, Elizabeth Lee, a cranberry farmer sold her canned sauce under the name "Bog Sweet." Later, she joined forces with Marcus Urann of Massachusetts who had started his company in 1912. Together they formed the company that became known as Ocean Spray. Today this is the largest cranberry growers organization in the United States. There are several interesting articles on cranberries including, The Cranberry Story , Cranberry Facts, and Where Tradition Meets Innovation, Recipe Ingredients Topping Nutmeg, granulated sugar Cranberry Muffins FRONT ROW: Salt, baking powder, vanilla paste MIDDLE ROW: Eggs, butter, granulted sugar BACK ROW: All-purpose flour, frozen cranberries, milk Be sure to see the recipe card below for the full ingredients & instructions. Step by Step Instructions Step 1. Combine the sugar and nutmeg. Set aside. Step 2. Place the softened butter and sugar in the bowl of a mixer. Cream them until light. Step 3. Add the vanilla paste. Step 4. Beat together until completely mixed. Step 5. Add the eggs to the batter. Step 6. Beat until combined on medium speed. If the mixture curdles, which is might, raise the speed to high and beat until mixed. If is remains curdled, don't worry about it. It will be corrected in the next step. See my article How to Avoid Curdled Cake Batter for more information. Step 7. Add the first of the alternating flour and milk.I ususally add 3 portions of flour to 2 portions of milk. Always start and end with flour to prevent curdling. Step 8. Beat on low to mix. Step 9. Add the first of the alternating milk. Beat on low to mix. Step 10. Continue with two more portions of flour to one more of milk. Step 11. Put the frozen berries in the processor bowl. Step 12. Use long pulses to coarsely chop them. They will make a terrible racket. Step13. Pour the chopped cranberries into the batter. Step 14. Mix on low, scraping well to distribute the cranberries. Step 15. Fill the paper muffin liners almost to the top. Step 16. Bake as directed, cool on a cooling rack. Recipe FAQS Where do cranberries grow? A common misunderstanding is that cranberries grown in water. They do not. They grow on vines close to the ground in sandy, acidic soil that has a high water table known as a bog. When it is time to harvest them, the bog is flooded, the berries are freed from their vines and float to the top of the water where they are gathered and taken away for production. Are cranberries considered healthy? Yes. They are high in antioxidents and lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

What do you cook or bake with cranberries? Cranberries are used for relishes, chutneys, sauces in quick breads, preserves, stuffings, in salads, stuffings with pork and chicken, cranberry crisps, muffins, cakes, drinks, cheesecakes, pies, tarts, bars, cookies, coffeecakes and more. Expert Tips The softened butter should be about 75°F to blend well with the sugar. The cranberries need to be frozen hard before processing. Use immediately, do not let them thaw. The batter will be very cold and firm. When filling the cups, press the batter down into them to make sure they are filled well. Fill almost to the top. Bake them immediately so the cranberries do not start to melt. More Delectable Cranberry Recipes If you love these Cranberry Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Cranberry Muffins Recipe These Cranberry Muffins are a quickly made treat for anytime of the day. Tart and vibrantly red cranberris give a boost of flavor to this tender muffin. 2 12 well regular size muffin tins OR2 6 well Jumbo muffin tins Topping3 tablespoons granulated sugar (40 grams)1 teaspoon nutmegCranberry Muffins 12 ounces cranberries, fresh or frozen1 cup granulated sugar (200 grams)1/2 cup unsalted butter, softened (114 grams)2 large eggs2 cups all-purpose flour (280 grams)2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk1 tablespoon vanilla paste or extract ToppingThe cranberries should be picked over to remove any less than good ones. It is easiest to do this on a rimmed baking sheet so they don't roll away. Freeze the until hard. Cranberry MuffinsPreheat the oven to 375°F. Line cupcake wells with paper liners. Set aside.Cream the sugar and butter together until light, scraping down as necessary.Add the vanilla paste or extract, blending well.Add the eggs, beating until combined. The mixture may curdle but this will be taken care of in the next step. In the meantime, whisk together the flour, baking powder and salt. Add the flour and milk alternately, starting and ending with the flour. Three flour and two milk additions are fine. Place the frozen cranberries in the bowl of a processor. Pulse to chop them coarsely. Add them to the batter and mix just until combined. The batter will be very firm and cold at this point. Fill the paper cups almost to the top, pressing the batter down to make sure they are filled well. Bake the regular size muffins for about 15 to 18 to minutes or until a tester comes out clean. Bake the Jumbo muffins for 24 to 26 minutes or until a tester comes out clean. Cool about 5 minutes in the pans, then turn them out to finish cooking on a rack. Yield: 15 to 16 regular size muffins or 9 to 10 Jumbo muffins. Store at room temperature for up to 3 days or freeze for longer storage. Thaw at room temperature. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________ The softened butter should be about 75°F to blend well with the sugar. The cranberries need to be frozen hard before processing. Use immediately, do not let them thaw. The batter will be very cold and firm. When filling the cups, press the batter down into them to make sure they are filled well. Fill almost to the top. Bake them immediately so the cranberries do not start to melt. Cranberry Muffins, Easy to make, MuffinsAmericancranberry muffins, easy to make, muffins

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I don't know how to make an easier dessert than this No Bake Pumpkin Tart. It takes almost no time and can be made by seasoned bakers as well as beginning bakers with ease. If time is your problem, this is your dessert. A light as air intensely flavored pumpkin mousse sits in a pretzel crust which is one of the best of it's kind I have found. I know I will be using it again and probably more than once. It just has more flavor than a graham cracker crust. The saltiness of the pretzels lingers just a bit after the bite is gone. The almost refers to the crust being baked for 12 to 14 minutes. The tart is just sweet enough so that all of the spices and flavor come through. The pumpkin mousse is borrowed from the favorite Updated Pumpkin Mousse Torte. The light as a feather mousse is a pouf of pumpkin and spices that just float away with each bite. I can't imagine anything more perfect for the end of a traditional Thanksgiving dinner which is anything but light. Recipe Ingredients Pretzel Crust FRONT ROW: Powdered sugar, pecans BACK ROW: Waffle Pretzels, unsalted butter Pumpkin Tart Filling FRONT ROW: Nutmeg, ginger, vanilla, salt MIDDLE ROW: Gelatin, cinnamon, water, cloves BACK ROW: Powdered sugar, pumpkin puree (canned), heavy cream Whipped Cream Decoration Powdered sugar and heavy cream Key Ingredients The Pretzels can be a bit tricky to measure depending upon the shape of them. The volume measurement I give is for the waffle pretzels I used. This is where a scale comes in. It doesn't matter the shape and how much room they take up in a measuring cup - the weight is always the same. Canned Pumpkin is used but be sure not to get pumpkin pie filling. The pumpkin puree usually comes in a 15 ounce can and the pumpkin pie filling is about 30 ounces or twice as large. If you made the Really Easy Pumpkin Muffins and froze the leftover pumpkin you can use it in this recipe. It will, most likely be a bit watery but it doesn't matter. Just thaw it and bring it to room temperature. Whisk it before using. Always dissolve the gelatin in cold liquid - in this case water. Add the gelatin to the water and make sure to use a very small bowl as there is less than 2 tablespoons when mixed. Set aside and then microwave for about 5 seconds to liquify it. Heavy cream should be used. Regular whipping cream will not hold up as well. The cream should be very cold when whipped. It should be slightly firmer than the soft peak stage and just begin to hold its shape when folded together with the pumpkin mixture. For use as the decoration, it should be about a medium peak but not to the stiff peak stage. Be sure to see the recipe card below for the exact ingredients & Instructions. Step by Step Instructions Pretzel Crust Step 1. Place the pretzels, pecans and powdered sugar in the bowl of a processor. Step 2. Process until fine crumbs form. Step 3. Transfer the crumbs to a bowl and add the melted butter. Step 4. Toss with a fork to make sure all the crumbs are moistened and the mixture starts to form crumbs. Step 5. Take the specified amount of crumbs and arrange them evenly and loosely around the edge of the pan. Step 6. Press them firmly against the rim of the pan. Step 7. Pour the remainder of the crumbs in the bottom of the pan and spread them evenly over the bottom. Step 7. Press them firmly against the bottom of the pan and firmly agains the crumbs on the rim of the pan. Bake as directed. Pumpkin Filling Step 9. Pour the very cold cream into a mixing bowl. Step 10. Whip the cream with the whisk attachment until it just begins to hold its shape. Step 11. Fold the cream and the pumpkin mixture together until smooth. Step 12. Pour into the baked crust and smooth the top. Refrigerate several hours or overnight before continuing. Releasing the Tart Step 13. Place the tart on a short can. Step 14. Slide the rim down to the table. Step 15. Place a metal spatula between the tart and the bottom of the tart pan that is sitting on.

Go around the bottom to loosen the crust. Step 16. Place the tart on a cake board or cake plate. Decorating the Tart Step 17. With a small, plain tip, (I used an Ateco 801 which is about 1/8"), pipe 6 lines of cream horizontally from edge to edge. Step 18. Turn the tart 90° so the lines are now vertical. Step 19. Pipe a second set of lines diagonally across the tart forming a lattice design. Step 20. Finish the edges with a wreath of cream around the edge of the tart (I used an Ateco 825 open star which is about 3/8"). Recipe FAQS What's the difference between a pumpkin pie and a pumpkin tart? The pumpkin pie is made in a pie pan which is slanted on the side and usually about 2" or more deep. The pumpkin tart is made in a tart pan that is usually shallow but can be deeper. Both have fluted side. The tart pans usually have removable sides. Is pumpkin pie filling the same as canned pumpkin? No. The pumpkin pie filling has ingredients added to the puree to be used by pouring into a pie shell. It generally weighs about 30 ounes. Canned pumpkin is only pumpkin puree. It usually comes in 15 ounce cans. Why does the color of pumpkin puree differ from can to can of the same brand? While pumpkin puree is specified on the label, kabocha squash, which is also known as Japanese pumpkin, is also used as it is very much like pumpkin. They are interchangeable in baking. Expert Tips The tart can be frozen for several months, without the decoration, if kept in the tart pan and wrapped well in foil. Thaw in the refrigerator and decorate up to 1 day ahead of serving. Serve directly from the fridge. Heavy cream is preferable as it needs no stabilization. At my bakery, we froze cakes finished with whipped heavy cream, as well as filled and decorated with no problem when thawed. See my post on Salvaging Over Whipped Cream, Heavy Creams The Work Horse of Creams, as well as Freezing Cream. This tart uses canned pumpkin puree. There is some confusion between pumpkin puree and pumpkin pie filling. The pumpkin puree is just that and usually comes in 15 ounce cans. The pumpkin pie filling has additional ingredients so all that is need is a crust. It usually comes in 30 ounce cans. Also, if you made the Really Easy Pumpkin Muffins and froze the leftover puree you can use that. I used frozen puree. It will be a little looser but that is fine. Make sure to use a very small bowl to soften the gelatin. There will be only about 2 tablespoons. More Holiday Desserts If you love this Almost No Bake Pumpkin Tart, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. (Almost) No Bake Pumpkin Tart I don't know how to make an easier dessert than this No Bake Pumpkin Tart. It takes almost no time and can be made by seasoned bakers as well as beginning bakers with ease. If time is your problem, this is your dessert. 9" tart pan with removable bottom1/8" plain piping tip3/8"open star piping tipPiping bags Pretzel Crust3 cups waffle pretzels (125 grams)1/2 cup pecans (60 grams)1/4 cup powdered sugar (35 grams)1/2 cup butter, melted (114 grams or 1 stick)Pumpkin Filling1 1/2 teaspoons gelatin1 tablespoon water3/4 cup heavy cream, cold1 3/4 cup canned pumpkin1/3 cup powdered sugar (45 grams)1 teaspoon vanilla1/2 teaspoon salt3/4 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon ginger1/8 teaspoon nutmeg1/8 teaspoon clovesWhipped Cream Decoration1 1/4 cups heavy cream1/4 cup powdered sugar (35 grams) Pretzel CrustIf using a different shape pretzel it may take more or less of them. It is best to weigh them and then it doesn't matter what shape they are. If you don't have a scale then process the pretzels until they are finely ground and measure 1 1/4 cups. Spray a 9"x1" tart pan with a removable bottom. Set aside. Preheat the oven to 350°F. Combine the pretzels (or pretzel crumbs), pecans and powdered sugar. Process them until they are fine crumbs.

Transfer to a bowl.Pour almost all of the butter in and toss with a fork until the crumbs are all coated and they begin to look like crumbs. Take a bit and press it between your fingers. If is sticks together well you don't need extra butter. Otherwise, add it to the crumbs and toss again. If in doubt, use all of the butter. Press half the crumbs (about 160 grams) firmly into the sides of the tart pan. Press the remainder of the crumbs firmly into the bottom of the pan connecting with the crumbs on the side. Bake the crust for 12 to 14 minutes until lightly browned and crisp when cold. Cool completely before continuing. Pumpkin FillingAdd the gelatin to the water in a very small bowl. Stir well to make sure they are completelyl mixed. Set aside.Fit the mixer with the whisk attachment, add the cold cream and whisk until it begins to hold its shape. Set aside.In a medium size bowl, whisk all the remaining ingredients together.Fold in the whipped cream. Pour into the crust. Spread it out evenly, smoothing the top. Refrigerate overnight to set up. Releasing the TartPlace the tart on a short can. Gently pull the sides of the tart pan down. If they don't release easily, go around the edges of the pan with a hot hair blower briefly. Place the tart on the table.Place a metal spatula between the bottom of the tart and the metal bottom of the tart pan. Go all the way around to make sure the bottom is free. Transfer to a cardboard cake circle or onto a cake plate. Decorating the TartAdd the cream and powdered sugar to a mixing bowl fitted with a whisk attachment. Whip to medium peaks. Using a small round pastry tip in a pastry bag ( I used an Ateco 801 which is about 1/8") , fill it with some of the cream, pipe 5 horizontal lines across the tart. Turn the tart 90° so the lines are now vertical. Pipe 5 lines on the diagonal to create a lattice design. Using a 3/8" open star tip (I used an Ateco 825 open star), pipe a wreath around the edge of the tart. Refrigerate until serving.The tart can be made and frozen without the decoration. Leave it in the tart pan, freeze it hard, then wrap it well in foil and freeze for several months.Thaw it in the refrigerator. Follow the instructions above for releasing the tart when thawed. Decorate as called for. The tart should be kept in the refrigerator and will keep for 3 or 4 days. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________ The tart can be frozen for several months, without the decoration, if kept in the tart pan and wrapped well in foil. Thaw in the refrigerator and decorate up to 1 day ahead of serving. Serve directly from the fridge. Heavy cream is preferable as it needs no stabilization. At my bakery, we froze cakes finished with whipped heavy cream, as well as filled and decorated with no problem when thawed. See my post on Salvaging Over Whipped Cream, Heavy Creams The Work Horse of Creams, as well as Freezing Cream. This tart uses canned pumpkin puree. There is some confusion between pumpkin puree and pumpkin pie filling. The pumpkin puree is just that and usually comes in 15 ounce cans. The pumpkin pie filling has additional ingredients so all that is need is a crust. It usually comes in 30 ounce cans. Also, if you made the Really Easy Pumpkin Muffins and froze the leftover puree you can use that. I used frozen puree. It will be a little looser but that is fine. Make sure to use a very small bowl to soften the gelatin. There will be only about 2 tablespoons. TartsAmericaneasy to make, Pumpkin desserts, Pumpkin tarts,

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These melt-in-your-mouth Serbian Walnut Cookies are also known as Vanilice and were quite the surprise to me. When I first saw the recipe, I thought it was just another butter cookie, but the toasted ground walnuts give these cookies quite a boost. While in the West we use pecans because they are indigenous to the Americas, walnuts are used in the Balkans because they are plentiful. Not fond of walnuts? Use pecans or any other nut of your choice. The dough is really easy to roll and a joy to work with. I took liberties with the apricot preserves which are also customary. I wanted to boost the flavor of the jam and did so by adding a bit of white balsamic vinegar along with some gelatin to tighten it. The cookies are best made days ahead so the flavor matures. While these cookies are wonderful sandwiched, they are also quite good on their own. Usually shown finished in powdered sugar, I found they are even better without. The flavor of the cookie and the jam come through much better. Other "nutty" cookies you might enjoy are Germany's beloved Zimtsterne, Italy's famous Baci di Dama and America's own Pecan Bars. Why these are sooooo easy to love These are so easy to make. The cookies are of the shortbread type. European cookies usually have less ingredients than many American cookies and these are no exception. The dough is easy to work with and rolls out right from the mixer. Making the cookies a few days ahead allows the flavors to meld. The cut out, unbaked cookies can be frozen and baked when needed. Recipe Ingredients Apricot Filling FRONT ROW: Gelatin, cider vinegar BACK ROW: Apricot preserves Serbian walnut cookies FRONT ROW: Unsalted butter MIDDLE ROW: Egg yolk, granulated sugar, vanilla BACK ROW: All-purpose flour, walnuts Key Ingredients The walnuts or pecans, if using need to be toasted for the best flavor. Toasting any nut will bring out the best in them. The unsalted butter should be softened to cream well with the sugar. The reason I don't use the term room temperature because Alaska most likely has a colder room temp than say, New Mexico. The ideal temp for the butter is 72°F to 75°F. I have seen colder, lower temperatures suggested but the butter doesn't cream as well - it looks more like sand. There is an post you might enjoy on American Butter vs. European Butter. McCormick's Imitation Vanilla is fine here as the nuts take over the taste. See my post on The Making of Vanilla for an indepth discussion of pure vs. imitation. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Place the apricot preserves in the bowl of a processor. Step 2. Process until smooth. Step 3. Transfer to a small saucepan and bring to a simmer. Step 4. Add the gelatin to the vinegar in a very, very small bowl while the preserves are coming to a simmer. When the preserves are ready, take the gelatin out of the bowl. It will be a solid mass as in the picture. Tear it into small about 6 pieces and put them in the hot preserves immediately where they will melt. There is no need to liquify them first. Whisk them in and cool. Step 5. Transfer the filling to a small container and refrigerate. Step 6. Place the toasted nuts and flour in a processor bowl. Step 7. Process until the nuts are so finely chopped they are as one with the flour. Step 8. Place the softened butter and sugar in the bowl of a mixer. Step 9. Cream the butter and sugar until light. Step 10. Add the vanilla and egg yolk. Step 11. Beat on medium to bring everything together. Step 11. Add the flour. Step 13. Mix the dough until it comes together completely. Step 14. Place it on a large piece of waxed paper and shape it into a round. Step 15. Place a second piece of paper on top and indent the dough with a rolling pin 4 or 5 times. Step 16. Roll the dough about 3/8" thick between the paper. Remove the top piece of paper. Leaving the dough on the bottom piece of paper, cut 1 1/2" round cookies out.

Cut the cookies close together. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet. Step 17. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet. Step 18. Stir the filling vigorously to smooth it out and place a dollop on the upturned bottom of each cookie. Step 19. Spread it out to within about 1/8"of the edge. Step 20. Place the top on each cookie. Recipe FAQS How so you get clean edges on cut out cookies? Place the dough between waxed paper. Roll it out as called for. Chill, but don't freeze the dough. Cut straight down with the cutter and don't twist it. Cut out all the cookies at once. Why do my cookies get out of shape? Because the dough is too soft. Cut the cookies out as in the question above. Leaving the cookies on the bottom piece of paper, transfer the whole thing to a baking sheet and freeze them until rock hard. Then simply, poke them out, place them on a parchment lined baking sheet and bake as called for. How do I keep my cut out cookies from spreading in the oven? First use a recipe meant for cut out cookies. These usually won't spread out of shape. My Painted Cookies, Murbteig Pastry or Shortbread Cookies are good examples. After following the freezing instructions above, make sure they go into the oven frozen. Expert Tips Always toast the nuts. Untoasted nuts just don't have the punch that a few minutes in the oven gives them. Make sure the nuts are completely cooled before using them. I generally toast the whole bag, re-bag it, mark it and put it in the freezer. That way, I don't have to wait for them. We used to toast 30# boxes of nuts at a time at the bakery and freeze them. Always make sure if the nuts are to be finely ground, that flour or sugar is put in the processor with them so they don't turn into a paste - unless of course you are making a nut butter. Make sure the cookies go into the oven very cold or frozen. Although I don't believe these would go out of shape, I do this with any cut out cookie. More Yummy Cookies If you love this Serbian Walnut Cookies Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Serbian Walnut Cookies Recipe The Serbian Walnut cookies are best made days ahead so the flavor matures. While these cookies are wonderful sandwiched, they are also quite good on their own. Apricot Filling3/4 cup apricot preserves1 1/2 teaspoon gelatin1 tablespoon cider vinegarSerbian Walnut Cookies1 cup walnuts (114 grams)1/2 cup unsalted butter, softened (114 grams)1/3 + 1 cup + 1 T granulated sugar (75 grams)1 large egg yolk1 1/2 teaspoons vanilla1 1/4 cups all-purpose flour (175 grams)2 cups powdered sugar (260 grams) Apricot FillingThis filling can be made days in advance and refrigerated. Place the apricot preserves in the bowl of a processor. Process until smooth. Dissolve the gelatin in the vinegar in a very small bowl. Heat the preserves just to a simmer. Remove from the heat. Tear the gelatin into about 6 pieces and immediately add it to the hot preserves. There is no need to liquify it first. The heat will do that. Wait for a minute or two until you can see the gelatin has liquified. Stir it into the preserves. Transfer to a small container and refrigerate until needed. Serbian Walnut CookiesPreheat the oven to 325°F. Line a couple of baking sheets with parchment paper and set aside.Place the walnuts on a rimmed baking sheet and toast for 7 to 10 minuts until fragrant and slightly browned.

Cool completely. When cool, place the walnuts and flour in the bowl of a processor. Process until the nuts are finely ground and instinguishable. Set aside. Place the butter and sugar in the bowl of a mixer. Beat until light.Add the egg yolk and vanilla and beat to combine. Add the flour mixture and beat on low just until completely incorporated. The dough should be good to roll out but if it is too soft, refrigerate briefly. Do not let it get too cold or it will be hard to roll.Place the dough between two large pieces of waxed paper. Make 4 or 5 indentations and then roll the dough to abut 1/4" thick. With a 1 1/2" round cutter, cut the cookies out, keeping them close togetherRemove the top piece of waxed paper and, keeping the cookies on the bottom pieces of paper, transfer the whole thing to a baking sheet. Freeze until rock hard.When frozen, simply punch them out and place them on a cookie sheet about 5 across and 7 down. Refreeze if necessary.Bake for 15 to 17 minutes from the frozen state until lightly browned and firm. Cool completely. These can be stored in an airtight container before filling for up to a week. The cookies can also be frozen, unbaked, wrapped well and kept for several months. Bake from the frozen state.AssemblyThe cookies can be filled or left as single cookies. If sandwiching continue.Sift the powdered sugar into a medium size bowl. Set aside.Stir the filling vigorously to smooth it out. Turn half the cookies upside down and fill with about 3/4 teaspoon apricot filling. Place the tops on the cookies. Allow the filled cookie to set up on a rack overnight to tighten the filling.If finishing with powdered sugar, place a cookie in the powdered sugar, coating both sides and rolling the edges in the sugar. Dust the tops with more powdered sugar. Store in an airtight container for a week or 10 days. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ______________________________________________________ Always toast the nuts. Untoasted nuts just don't have the punch that a few minutes in the oven gives them. Make sure the nuts are completely cooled before using them. I generally toast the whole bag, re-bag it, mark it and put it in the freezer. That way, I don't have to wait for them. We used to toast 30# boxes of nuts at a time at the bakery and freeze them. Always make sure if the nuts are to be finely ground, that flour or sugar is put in the processor with them so they don't turn into a paste - unless of course you are making a nut butter. Make sure the cookies go into the oven very cold or frozen. Although I don't believe these would go out of shape, I do this with any cut out cookie. For an in depth discussion about cut out cookies, see my post Cut Out Cookies using the Wax Paper Technique CookiesAmericansandwich cookies, Serbian Walnut Cookies Recipe,, walnut cookies,

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With Thanksgiving, Christmas and all the rest of the holidays just around the corner, here are some ideas to start you thinking about them. This roundup includes sweet as well as savory and some of the most popular recipes of the season. Be sure to see the Cookie Roundup of 45 Cookies and Bars where you're sure to find a new cookie or two for the season. [wprm-recipe-roundup-item id="13419" summary="Babka is a sweet bread from old-world Poland or at least central Europe. It is usually filled with cinnamon but the chocolate version takes this to another place taste wise. There is an easy way to get the dough twisted without the mess. "] [wprm-recipe-roundup-item id="9845" template="plp---roundup-summary---green" summary="Chocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. The tart itself is easy to make with its press in crust which means no rolling and the glaze is a simply two ingredients."] [wprm-recipe-roundup-item id="24097" summary="These Pumpkin Dinner Rolls Two Ways with their subtle spicing are an easy recipe that take no time to make but yield great taste. This make ahead, foolproof dough can go from dinner roll to breakfast roll with the addition of one ingredient."] [wprm-recipe-roundup-item id="16998" template="plp---roundup-summary---green" summary="Quick breads are great because they come together in minutes. This chocolate cranberry version is just the thing to start celebrating the holidays since it can be stashed in the freezer and just thawed. "] [wprm-recipe-roundup-item id="14099" summary="This Torta Rustica belongs in your repertoire when it comes to savory dishes. Layers of spinach filling, red peppers, artichokes and provolone are enclosed in an Italian butter pastry that is foolproof and so distinctive on its own. It's very accommodating and can be eaten hot, warm, or at room temperature for brunch, lunch or dinner."] [wprm-recipe-roundup-item id="17866" template="plp---roundup-summary---green" summary="Sausage and cheese highlight these breakfast scones. To turn these Breakfast Scones into a breakfast sandwich make an egg omelet adding peppers, onions, or anything else you want. The scones can be made and frozen ahead of time. "] [wprm-recipe-roundup-item id="21125" summary="This spectacular Orange Chiffon Cake is filled with cranberry curd and chocolate ganache then finished with whipped cream. The filled cake without the finish can be frozen then finished the day before. "] [wprm-recipe-roundup-item id="16956" template="plp---roundup-summary---green" summary="This Salted Macadamia Rum Toffee is simply a matter of adding a few ingredients at a time and taking the mixture to a stated temperature. Stir in a couple of more ingredients and pour it into a prepared pan. In a matter of minutes, it’s cool and ready to finish."] [wprm-recipe-roundup-item id="15434" summary="The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together. The baked tart can be frozen if made ahead. The simple Caramel Rum Sauce can be made weeks ahead and refrigerated."] [wprm-recipe-roundup-item id="21043" template="plp---roundup-summary---green" summary="This Cranberry Pecan Streusel Coffee Cake is a breeze to make and is tart from the cranberries balanced by the pecan streusel. "] [wprm-recipe-roundup-item id="24459" summary="These updated, super-fast, and easy Brioche Rolls are the perfect complement to any special dinner and never more so than during the holidays. When I say super easy, I mean super easy. Just a quick turn in a food processor and the dough is are ready to rise."] [wprm-recipe-roundup-item id="18067" template="plp---roundup-summary---green" summary="Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen.

This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone's favorite."] [wprm-recipe-roundup-item id="19511" summary="This frozen Reine de Saba cake is the perfect dessert for a busy schedule as the entire thing can be done a month ahead. If you do freeze it ahead, keep it in the pan so the filling doesn’t get smooshed."] [wprm-recipe-roundup-item id="13893" template="plp---roundup-summary---green" summary="These pecans are a standout. Heat Alert - they are hot!! So if you don't favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there. These make a great gift for anyone who loves snacks. "] [wprm-recipe-roundup-item id="21133" summary="These Three Appetizers including spicy meatballs, artichoke croustades and sesame salmon are all make-aheads that allow you to enjoy your guests."] [wprm-recipe-roundup-item id="16781" template="plp---roundup-summary---green" summary="This Pumpkin Cheesecake is highlighted by an out of this world Salted Caramel sauce. As if that weren't enough it is easy to put together with all the flavors of the season."] [wprm-recipe-roundup-item id="11912" summary="The Buche de Noel is a spectacular extravaganza from France. While it looks complicated, it can be done over several weeks. I have posted a schedule. Buche de Noel translates to Yule Log. It is basically a jelly roll with the ends cut off and decorated to look like a tree trunk lying on the ground."] [wprm-recipe-roundup-item id="19341" template="plp---roundup-summary---green" summary="This modern Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum, and brandy. It is important if you are going to use Mincemeat to start it now. "] [wprm-recipe-roundup-item id="18139" summary="Cranberry Linzer Tart with its bright deep red, vibrant, cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling. The spiced Linzer pastry is a perfect partner with the cranberries. It is best made ahead so the flavors can blend making this a natural for the holiday season. It can also be baked and frozen until needed."] [wprm-recipe-roundup-item id="4539" template="plp---roundup-summary---green" summary="These are particularly good for entertaining as they must be frozen solid - so you can make them a month in advance, wrap well and tuck away in the freezer. By freezing them solid, the salmon won't overcook in the time it takes to bake the puff pastry. It makes a perfect entrée for entertaining."] [wprm-recipe-roundup-item id="21111" summary="Dates and oranges used two ways make this a great winter dessert when so many fruits are not back until spring. Easily made, these are perfect for a casual or formal dinner. "] [wprm-recipe-roundup-item id="23370" template="plp---roundup-summary---green" summary="This Hazelnut Gianduja Cake is the perfect celebration or holiday cake and the updated methods and instructions make it completely approachable and doable for the home baker. The cake recipe consists of several component parts and three of the four can be made ahead. Actually, the entire cake can be made ahead and refrigerated or frozen if desired."] [wprm-recipe-roundup-item id="11804" summary="Cranberries, fresh pineapple and a hint of orange made this one of the most popular recipes from my take out shop and we featured it every year for Thanksgiving. I still do. I think if you try it, it will become one of your traditions also. "] [wprm-recipe-roundup-item id="11904" template="plp---roundup-summary---green" summary="I don't know about you, but last minute everything seems to happen at my house and these Puff Pastry Crackers take care of that. With little time to plan or think ahead, it makes it difficult sometimes when your guests expect something a bit out of the ordinary."]

[wprm-recipe-roundup-item id="7064" summary="This Apple Crisp cheesecake is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator, or for a day at room temperature with no harm."] [wprm-recipe-roundup-item id="10481" template="plp---roundup-summary---green" summary="At the bakery we were known for our chocolate. These Chocolate Chocolate Truffleswere the same ones we made - hundreds and hundreds that were hand dipped."] [wprm-recipe-roundup-item id="34808" summary="Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go."] [wprm-recipe-roundup-item id="23695" template="plp---roundup-summary---green" summary="This quick, easy Pumpkin Cake Donut Recipe doesn't get any faster. With no yeast to wait for, these are ready in no time. They stay fresh for days. No cake donut pan? No problem. There's a work around below."] [wprm-recipe-roundup-item id="21810" summary="I came across Tourte Milanase years ago. It’s a spectacular tour de force. And, as with most spectaculars, it requires a bit of preparation to get it finished. But when it’s done and you cut into it, the striking layers of green, red, pink and white are dramatic."] [wprm-recipe-roundup-item id="7123" template="plp---roundup-summary---green" summary="This Cranapple Pie was one of of the favorite dessert combinations at the bakery. This pie uses a galette style crust which is a usually freeform and finished in one piece, without an upper crust. This leaves the filling exposed and makes a beautiful presentation."] [wprm-recipe-roundup-item id="31780" summary="Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes."] [wprm-recipe-roundup-item id="10201" template="plp---roundup-summary---green" summary="The greatest thing about these is how easy they are to prepare. Be sure to make this Hot Curried Party Mix a minimum of one day ahead – a week is better. Stored in an airtight container, this will last a month, if you can keep out of it."] [wprm-recipe-roundup-item id="15335" summary="Caramel Apple Tart is everything you would want in an apple dessert. Full of apples, spices, brown sugar and brandy, it's covered with walnut streusel and caramel. This was a fall favorite with my clientele at the bakery."] [wprm-recipe-roundup-item id="15391" template="plp---roundup-summary---green" summary="The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer. The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift."] [wprm-recipe-roundup-item id="16616" summary="These make a stunning finish to a meal. Not to big but loaded with flavor these Brown Butter Tarts feature an easy press in crust, brickle (think toffee) filling and a unbelievable brown butter topping. The best part is that these can be frozen for a couple of months. "] [wprm-recipe-roundup-item id="13783" template="plp---roundup-summary---green" summary="They are perfect for the holidays as they can be kept in an airtight tin for weeks or in the freezer, unbaked for months. This makes a lot which is good because they are eaten quickly. These make a great gift also. "] [wprm-recipe-roundup-item id="10475" summary="This unusual carrot cake consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting."] [wprm-recipe-roundup-item id="21019" template="plp---roundup-summary---green" summary="This is a fun apple pie with the top crust made to look like cinnamon buns. The use of undiluted frozen apple juice concentrate ups the flavor."]

[wprm-recipe-roundup-item id="19771" summary="Nut rolls are especially popular during holidays and celebrations in Central Europe. This yeast dough is the easiest dough of its kind I have ever worked with. When you roll it out there is absolutely no recalcitrance or spring back. I recommend you make the dough a day, or several days, ahead and work it cold. It truly is a joy."] [wprm-recipe-roundup-item id="8958" template="plp---roundup-summary---green" summary="The title, "60 Second Brioche" (pronounced BREE-ohsh) comes from my article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around."] [wprm-recipe-roundup-item id="11732" summary="Easy, quick and absolutely delicious. How can you go wrong with oreos, peanuts, almonds, toffee bits and pretzels. Sweet and salty all at once."] [wprm-recipe-roundup-item id="14033" template="plp---roundup-summary---green" summary="Garmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement."] [wprm-recipe-roundup-item id="14739" summary="This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. Many of the component parts of this Marzipan Gateau can be made well ahead, in fact all of them. Assembly is quick and easy."] [wprm-recipe-roundup-item id="21065" template="plp---roundup-summary---green" summary="An easy pressed in pecan crust is filled with brown sugar, rum and more pecans. Perfect for a holiday dessert. "] [wprm-recipe-roundup-item id="7893" summary="This Ultimate Chocolate Fudge Cake naturally gluten free and is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming."] [wprm-recipe-roundup-item id="19883" template="plp---roundup-summary---green" summary="Conchas are a not overly sweet roll often served at breakfast with coffee or hot chocolate in Mexico. Also known as Pan Dulce and Sweet Bread this buttery yeast dough is flavored with cinnamon, vanilla and anise."]

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This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pans it goes. Not much work at all for this uncommon bread pudding. While I've chosen to show it with the Blueberry Sauce from the Lemonade Cake, a couple of others would be perfect to serve with the warm Lemon Cheesecake Bread Pudding. The Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake would make an ideal accompaniment to this remarkable dessert. Why you'll love this recipe It's really easy and quick to make. This bread pudding can be in the oven baking in about 30 minutes. The ingredients are all readily available with the exception of the citric acid which is optional. There is no water bath needed for this dessert. This is packed with lemon flavor with lemon zest, lemon juice and citric acid which adds a bit of the tartness that make lemons so appealing. These can be made ahead and frozen, thawed and reheated for a quick dessert. Recipe ingredients FRONT ROW: Lemon juice, lemon zest, vanilla MIDDLE ROW: Granulated sugar, sour cream, cream cheese BACK ROW: Bread, eggs, half and half Key Ingredients Either Brioche or Challah that has been purchased work well in this recipe. Citric Acid powder is used to add the tartness of lemons to the bread pudding. It can be omitted if desired but it does up the flavor. While not commonly found on store shelves it can be found on line including Amazon or just google "food grade citric acid powder" for more choices. Make sure you get food grade. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Slice the bread about 3/4" thick if the loaf is whole. Dry the slices until it feels stale but not dry. This can take 4 to 6 hours depending upon the bread. I place mine on cooling racks so both sides can dry at once. Once dried, stack several slices up and cut them vertically. Step 2. Cross cut them into about 3/4" cubes. There should be about 8 cups. Set aside. Step 3. Place the cream cheese and sugar in the bowl of a processor. Step 4. Process until completely mixed. Scrape down and into the corners of the processor bowl to make sure it is all combined. Step 5. Add the eggs, lemon zest, vanilla, sour cream and citric acid to the processor bowl. Step 6. Process until smooth, scraping as necessary. Step 7. Add the half and half and lemon juice. Process again to complete the mixture. Step 9. Pour the liquid over the bread cubes making sure to stir it well so the liquid is contacting all the cubes. Step 10. Let it sit 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. Stir several times to make sure it is evenly soaking. The bread should not be mushy. Step 11. Spray a 9" pan with a non-stick baking spray and pour the mixture into the pan. Step 12 . Or, for individual servings, spray six 6-ounce ramekins or a Jumbo Muffin tin with a non-stick baking spray and divide the mixture between the cups filling them all the way to the top. Bake for 30 to 35 minutes or until a tester comes out clean. They will most likely rise during baking but will deflate as they cool. Recipe FAQS What constitutes bread pudding A custardy base is combined with stale, cut up bread to which many different ingredients can be added depending upon what is wanted. The bread should be soft having absorbed the custard. How do you know when the bread pudding is done baking? There are a couple of ways. One, insert a cake tester in the middle of the pudding. If it comes out clean it is done. The second method is to press the center of the bread pudding and if liquid comes up it needs to bake longer. When was bread pudding first made? English cooks in the 11th century repurposed stale bread.

In later centuries it became known as "poor man's pudding" because food was scarce at times and the pudding was made only with boiling water sugar and spices. Today's version is much richer with eggs, milk or cream, spices and any number of additions. Expert Tips The bread used should be stale but not hard or completely dried out. While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps. If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half. While citric acid powder is listed as an ingredient, it can be omitted. Other scrumptious desserts If you love this Lemon Cheesecake Bread Pudding, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Lemon Cheesecake Bread Pudding This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. 9x9 square pan or6 cup Jumbo Muffin Pan or6 ounce ramekins 3/4 pound Brioche or Challah (340 grams)4 ounces cream cheese, room temperature (114 grams)1/2 cup granulated sugar (100 grams)2 large eggs2 tablespoons lemon zest1 teaspoon vanilla extract1 teaspoon citric acid powder, optional1/3 cup sour cream (75 grams)1 cup half and half1/3 cup lemon juice, freshly squeezed If the bread is whole, slice abut 3/4" thick. Dry the slices on cooling racks for 4 to 6 hours until stale but not dried out. This can take 4 to 6 hours. Once dried, stack several slices up and cut them vertically. Cross cut them into 3/4" cubes. There should be about 8 cups. Place them in a large bowl. Set aside. Place the cream cheese and sugar in the bowl of a food processor. Process until smooth, scraping as necessary. Be sure to get to the bottom of the bowl and into the edges so there will be no lumps. Add the eggs, lemon zest, vanilla, citric acid, and sour cream processing until smooth. Add the half and half and lemon juice. Process until smooth and all is combined.Pour the liquid mixture over the bread cubes, stirring well to make sure all the bread is coated with the liquid.Let the bread mixture sit for 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. The bread should not be mushy but wet all the way through. Stir several times to make sure the liquid is evenly soaking the bread.Preheat the oven to 350°F. For a single bread pudding, pour the mixture into a 9” square pan that has been very well sprayed with a non-stick baking release.For individual bread puddings: Use six 6-ounce ramekins or Texas muffin cups. Spray very well with a non-stick baking release and divide between the ramekins, filling them all the way to the top.Bake 30 to 35 minutes until set and a tester comes out clean.If using the individual ramekins or muffin pans, cool for about 10 minutes and turn out. Serve warm with the one of the following sauces: The Blueberry Sauce from the Lemonade Cake, the Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake Serves 6 individual bread puddings or 6 to 8 from the 9" pan. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _____________________________________________________ The bread used should be stale but not hard or completely dried out.

While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps. If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half. While citric acid powder is listed as an ingredient, it can be omitted. Bread PuddingAmericanbread pudding, easy to make, Lemon Bread Pudding

#BLOG_INDEX #BREAD #CHEESE_CAKES #RECIPE_INDEX #BLUEBERRY_SAUCE #BREAD_PUDDING #CHEESECAKE #DESSERT_SAUCES #EASY_BREAD_PUDDING #EASY_CHEESECAKE_BREAD_PUDDING #LEMON_BREAD_PUDDING #LEMON_RUM_SAUCE #LEMON_SAUCE

These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray. The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted. By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti. Be sure to check out the Chocolate Spice Olive Oil Biscotti for another cookie of the same type. The spice mixture comes from the Honey Diamonds which are an unusual cookie in there is no shortening. They are also diametrically opposed in texture to the biscotti as they are very soft. Also, Double Panning the cookies while they bake prevent them from over browning or burning. It is a technique I use for a lot of cookie recipes and one I think you might find interesting. Biscotti - What is it? The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company. Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version. In time, the biscotti traveled to varied parts of Europe and came to the town of Pardo in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants. Fast forward to today where is is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life. Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes. Why You'll Love these Biscotti They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. Softer versions can also be made by simply baking them once. Variations Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Another liqueur such as Amaretti, or Pernod can be used instead of brandy The cookies can be drizzled with or half dipped in melted white chocolate after toasting. Recipe Ingredients FRONT ROW: Baking powder, brandy, vanilla MIDDLE ROW: Eggs, granulated sugar, pistachio nuts BACK ROW: Olive Oil, all-purpose flour and dried apricots. Be sure to see the recipe card below for the exact ingredients & Instructions. Step by Step Instructions Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl. Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour.

Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs. Step 17. Brush the flour off the roll. Step 18. Place the roll on a parchment line baking sheet and flatten it to about 1/2" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs. Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a serrated knife cut the logs into about 1/2" sllices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them. Recipe FAQS How are biscotti served? Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate. What is the best way to cut biscotti? A serrated knife is essential to cutting the dry biscotti so the edges don't fall off. Why are biscotti so dry? Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie. More Cookies to Enjoy If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Apricot Pistachio Biscotti These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. 3/4 cup dried apricots (140 grams)3 tablespoons brandy or water2 3/4 cup all-purpose flour (385 grams)1 1/2 teaspoon baking powder1/2 cup olive oil, extra virgin preferred2 tablespoons vanilla extract1 cup granulated sugar (200 grams)3 large eggs1 cup pistachio nuts, whole and halves preferred (114 grams) Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.Combine the flour and the baking powder. Set aside.Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment. Beat to mix. Add the flour mixture and mix well; add the pistachios and apricots. Mix well and then chill for several hours. Add the eggs, one at a time just until just mixed. Add the vanilla. Mix well. Add the flour mixture and mix well; add the pistachios and apricots. Mix well and then chill for several hours.The dough weighs abut 1120 grams. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log. Place on the baking sheet, spacing well apart. Flatten the logs to about 1/2 inch deep. DOUBLE PAN and bake for 35 to 40 minutes until firm. Cool slightly; cut into 1/2” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned.Yield: Approximately 33 to 40 biscotti or about 2 pounds.For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log. Place on a parchment lined baking sheet well apart. Flatten to about 1/2 inch. DOUBLE PAN. Bake for 25 to 28 minutesCool slightly, cut about 1/2 " thick and toast for 10 to 14 minutes.Yield: 70 to 80 depending upon how they are cut or about 2 pounds.

There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________ They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. The biscotti can be drizzled with or half dipped in white chocolate after toasting. A softer versions can also be made by simply baking them once. Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Other liqueurs such as Amaretti, or Pernod can be used instead of brandy. It is easiest to cut the biscotti when they are slightly warm. Always use a serrated knife and a sawing motion to cut the cookies. A straight knife has a tendency to crumble the ends of the cookies. Toast the cookies until they are lightly browned for the best toasted flavor. These last forever in an airtight tin. These are good for shipping. CookiesItalianBiscotti, cookies, Italian Biscotti

#BLOG_INDEX #COOKIES #RECIPE_INDEX #APRICOT_PISTACHIO_BISCOTTI #BISCOTTI #ITALIAN_BISCOTTI #ITALIAN_BISCOTTI_RECIPE #ITALIAN_COOKIE

Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go. A few minutes later - hot Pumpkin Muffins - perfect for breakfast, brunch or anytime of the day. And they freeze well. What more can you ask of a muffin? This is the perfect recipe for a beginning baker or to make with a child. And what memories that will create! Leftover pumpkin puree This is always a question that is asked. Here are some suggestions: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer. Why you'll love these These muffins use pantry ingredients. They can literally be made in 20 minutes or less if you toast the pecans ahead. They are not too sweet and are perfect anytime of the day. I can't even tell you how simple these are to make. Last but not least, they taste incredible. Recipe Ingredients Pecan Streusel Topping FRONT ROW: Cinnamon, unsalted butter BACK ROW: All-purpose flour, brown sugar, toasted pecans Pumpkin Muffins FRONT ROW: Cloves, baking powder, cinnamon, salt,nutmeg MIDDLE ROW: Granulated sugar, egg, oil, pumpkin puree BACK ROW: All-purpose flour, toasted pecans, milk Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Place all of the ingredients for the pecan streusel in the bowl of a processor. Pulse until crumbs form. Step 2. Transfer to a bowl and refrigerate while preparing the rest of the recipe. Step 3. Whisk the dry ingredients to combine them and set aside. Step 4. Place the liquid ingredients in a bowl. Step 5. Whisk the liquid ingredients together Step 6. Add them to the flour. Step 7. Mix together with a rubber spatula. The mixture will be on the thicker side. Do not over mix. Step 8. Add the toasted pecans. Step 9. Have the muffin batter and streusel together. Step 10. Fill the paper cups a scant 3/4 full. Step 11. Cover the tops of the muffins with the streusel. Step 12. Press it into the muffins lightly to make sure it adheres. Recipes FAQS What happens if you over mix muffin batter? Muffins are part of the family of quick breads such as breads and pancakes made with baking powder or baking soda. The items usually require a couple of bowls and are mixed by hand. If over mixed, the texture can change and they can become dense. Mix the liquid ingredients into the dry ingredients with a rubber spatula and a folding motion only until you can't see any dry flour. Common mistakes when making muffins or quick breads. 1. Over mixing the batter, 2. Over filling the muffin trays causing the muffins to overflow their cups and now rise straight up. 3. Soggy muffin bottoms can be caused by leaving the muffins in the muffin trays to cool. They should be taken out after about 5 minutes of cooling and put on cooling racks to prevent them from sweating in the trays. What are the 3 traits of a good muffin? 1. They should be moist. 2. They can be cakey or have an uneven crumb with holes and tunnels throughout the muffin. 3. The muffins should have a peaked or risen crown. Expert Tips Toast the nuts for the maximum flavor. Cool completely before using them. Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel. There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas.

Freeze the extra puree for later. Thaw in the refrigerator. Don't over fill the muffin cups. While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking. Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter. More Quick Breads You'll Enjoy If you love these Pumpkin Muffins, It would be hugely helpful and so appreciated if you would take a moment to leave a rating below. Thank you. Really Easy Pumpkin Muffins Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils are all that are needed making this a perfect recipe for novice bakers or children. Regular size muffin tinsJumbo size muffin tins Pecan Streusel Topping1/3 cup brown sugar (65 grams)1/3 cup pecans (40 grams)3 tablespoons all-purpose flour (20 grams)1/2 teaspoon cinnamon2 tablespoons unsalted butter, refrigerator cold (28 grams)Pumpkin Muffins1/2 cup pecans (58 grams)1 1/4 cups all-purpose flour (175 grams)2/3 cup granulated sugar (130 grams)1 1/2 teaspoon baking powder3/4 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon cloves1 large egg1/2 cup milk1/2 cup pumpkin puree1/2 cup canola oil or vegetable oil Pecan Streusel ToppingPreheat the oven to 350°F. Line 12 regular size or 6 jumbo size muffin cups with paper liners. Set aside. Place the pecans on a baking sheet and toast in the oven for about 5 to 7 minutes until fragrant and slightly browner. Cool completely before using.Cut the cold butter into 6 to 8 pieces. Add all the ingredients to a processor bowl. Pulse to form coarse crumbs. Do not over processor a paste will form. Refrigerate until needed.if making by hand, cut the nuts into very small pieces. Combine everything in a bowl and cut the butter in to make coarse crumbs. Refrigerate until needed.Pumpkin MuffinsWhisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves in a medium size bowl. Set aside.Whisk together the egg, milk, pumpkin and oil. Fold into the flour mixture with a rubber spatula just until no flour is visable. Add the nuts combine with a few strokes. Do not over mix. Spoon into muffin cups a scant 3/4 full. Divide topping among the muffins. Lightly press the topping into the muffin so that it adheres. Bake the regular size muffins for about 15 to 18 minutes or until a tester comes out clean.Bake the jumbo muffins for about 25 to 27 minutes or until a tester comes out clean.Cool for about 5 minutes in the muffin pans and then remove them to a cooling rack. When removing the muffins, keep them right side up so the topping isn't disturbed. Store, covered at room temperature for several days or freeze, well wrapped for several months. That at room temperature. They can be freshened by heating for 5 to 10 minutes in a 350°F oven. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _________________________________________________ Toast the nuts for the maximum flavor. Cool completely before using them. Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel. There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas. Freeze the extra puree for later. Thaw in the refrigerator. Don't over fill the muffin cups. While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking.

Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter. Here are some suggestions for the leftover pumpkin puree: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer. It can also be frozen for later use. Thaw in the rerigerator. MuffinsAmericaneasy muffins, Easy Pumpkin Muffins,, Pumpkin Muffins

#BLOG_INDEX #MUFFINS #RECIPE_INDEX #EASY_TO_MAKE_MUFFIN #FALL_MUFFIN #PECAN_TOPPED_MUFFIN #PUMPKIN_MUFFINS

These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray. The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted. By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti. Biscotti - What is it? The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company. Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version. In time, the biscotti traveled to varied parts of Europe and came to the town of Pardo in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants. Fast forward to today where is is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life. Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes. Why You'll Love these Biscotti They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. Softer versions can also be made by simply baking them once. Variations Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Another liqueur such as Amaretti, or Pernod can be used instead of brandy The cookies can be drizzled with or half dipped in melted white chocolate after toasting. Recipe Ingredients FRONT ROW: Baking powder, brandy, vanilla MIDDLE ROW: Eggs, granulated sugar, pistachio nuts BACK ROW: Olive Oil, all-purpose flour and dried apricots. Be sure to see the recipe card below for the exact ingredients & Instructions. Step by Step Instructions Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl. Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour. Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs. Step 17. Brush the flour off the roll.

Step 18. Place the roll on a parchment line baking sheet and flatten it to about 1/2" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs. Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a serrated knife cut the logs into about 1/2" sllices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them. Recipe FAQS How are biscotti served? Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate. What is the best way to cut biscotti? A serrated knife is essential to cutting the dry biscotti so the edges don't fall off. Why are biscotti so dry? Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie. More Cookies to Enjoy If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Apricot Pistachio Biscotti These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. 3/4 cup dried apricots (140 grams)3 tablespoons brandy or water2 3/4 cup all-purpose flour (385 grams)1 1/2 teaspoon baking powder1/2 cup olive oil, extra virgin preferred2 tablespoons vanilla extract1 cup granulated sugar (200 grams)3 large eggs1 cup pistachio nuts, whole and halves preferred (114 grams) Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.Combine the flour and the baking powder. Set aside.Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment. Beat to mix. Add the flour mixture and mix well; add the pistachios and apricots. Mix well and then chill for several hours. Add the eggs, one at a time just until just mixed. Add the vanilla. Mix well. Add the flour mixture and mix well; add the pistachios and apricots. Mix well and then chill for several hours.The dough weighs abut 1120 grams. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log. Place on the baking sheet, spacing well apart. Flatten the logs to about 1/2 inch deep. DOUBLE PAN and bake for 35 to 40 minutes until firm. Cool slightly; cut into 1/2” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned.Yield: Approximately 33 to 40 biscotti or about 2 pounds.For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log. Place on a parchment lined baking sheet well apart. Flatten to about 1/2 inch. DOUBLE PAN. Bake for 25 to 28 minutesCool slightly, cut about 1/2 " thick and toast for 10 to 14 minutes.Yield: 70 to 80 depending upon how they are cut or about 2 pounds. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________

They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. The biscotti can be drizzled with or half dipped in white chocolate after toasting. A softer versions can also be made by simply baking them once. Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Other liqueurs such as Amaretti, or Pernod can be used instead of brandy. It is easiest to cut the biscotti when they are slightly warm. Always use a serrated knife and a sawing motion to cut the cookies. A straight knife has a tendency to crumble the ends of the cookies. Toast the cookies until they are lightly browned for the best toasted flavor. These last forever in an airtight tin. These are good for shipping. CookiesItalianBiscotti, cookies, Italian Biscotti

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With cookie season just in sight, I've compiled a list of some really great cookies in this Cookie Roundup. Whether you're looking for a new cookie, cookies for a cookie swap or preparing to ship cookies as gifts, you're sure to find old favorites as well as new cookies. American cookies and bars as well as European cookies from Germany, France, Italy, England, Croatia, Poland, Russia and Australia are perfect for the holidays or anytime and you will find them all here. Many of these can be made ahead. Any of the bars or brownies can be cut smaller to use on an assorted tray presentation. [wprm-recipe-roundup-item id="30425" template="plp---roundup-summary---green" summary="Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. It's particularly good sandwiched with chocolate - think Milano's."] [wprm-recipe-roundup-item id="30971" template="plp---roundup-summary"] [wprm-recipe-roundup-item id="30668" template="plp---roundup-summary---green" summary="A favorite Italian cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days. The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum. The cookies are glazed and sprinkled with colored nonpareils."] [wprm-recipe-roundup-item id="28115" summary="Spritz Bars are a faster way to make the beloved Spritz cookies all dressed up with Swedish Pearl Sugar and drizzled in chocolate."] [wprm-recipe-roundup-item id="33164" template="plp---roundup-summary---green" summary="These Peanut Butter Sandwich Cookies are loaded with peanuts used three ways for the most peanuty cookie ever and are the perfect cookie for a peanut lover. "] [wprm-recipe-roundup-item id="24378" summary="You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet, but intensely flavored. "] [wprm-recipe-roundup-item id="12678" template="plp---roundup-summary---green" summary="The brownie itself is of the fudgy variety with a deep, intense chocolate flavor highlighted with coffee undertones. Mocha Kahlua Brownies couldn't be easier to make with a sophisticated taste."] [wprm-recipe-roundup-item id="31212" summary="Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with few ingredients, these cookies are fat free and go together in minutes."] [wprm-recipe-roundup-item id="7996" template="plp---roundup-summary---green" summary="These Tropical Shortbread Cookies are the perfect way to say "I love you" to that someone special. While cut out cookies can be a challenge, my post on Cut Out Cookies Using the Wax Paper Technique makes is so much easier - just perfect cookies cut out cookies every time without the drama. The cookies don't spread and cut out cleanly with sharp edges. "] [wprm-recipe-roundup-item id="24296" summary="These French Butter Cookies are barely sweet, simple little butter cookies that come from France where they are a much-loved cookie with tea, coffee or as a snack. They are particularly good in recipes calling for crushed cookies. "] [wprm-recipe-roundup-item id="19748" template="plp---roundup-summary---green" summary="These are a simple butter cookie that goes together without effort and is easy to shape. The dough itself is a breeze to work with right out of the mixer. You can vary the flavors by substituting other powders for the cocoa and strawberry."] [wprm-recipe-roundup-item id="18677" summary="These bars are an easier, faster version of the Rugelach cookie that can be filled in a variety of ways according to your taste. "] [wprm-recipe-roundup-item id="13857" template="plp---roundup-summary---green" summary="Honey Diamonds are a rare cookie with no shortening.

These soft pillows of spiced chocolate are actually more like little cakes packed with flavor that only get better when they sit. Its quick preparation is a boon to busy bakers and as a bonus they make the house smell wonderful while baking."] [wprm-recipe-roundup-item id="30739" summary="Haselnussmakronen! What a mouthful. This German Hazelnut Macaroon is the simplest of recipes with a really big reward that you don't want to miss. Six ingredients whipped up in a matter of minutes, baked in practically no time and filled with jam or chocolate will take a cookie tray to new heights.As an added plus, these cookies are naturally gluten free."] [wprm-recipe-roundup-item id="30593" template="plp---roundup-summary---green" summary="You don't want to miss this easy, classic, buttery cookie from the Bretagne region (Britanny) in North-West France. Best ever butter cookie!"] [wprm-recipe-roundup-item id="22622" summary="Hello Dolly Cookies are quickly made and require no mixer or involved ingredients. Just stir together, scoop, bake, cool and eat. A perfect project with kids. "] [wprm-recipe-roundup-item id="19523" template="plp---roundup-summary---green" summary="An almond macaroon, topped with a chocolate truffle, dipped in chocolate and decorated with gold leaf for a cookie beyond compare."] [wprm-recipe-roundup-item id="18796" summary="This recipe for Spice Bars is one of those fantastic treasures where you make the base, press it into a pan, add a few more ingredients to the reserved amount, pour it on top, and bake. It couldn't be easier. "] [wprm-recipe-roundup-item id="7842" template="plp---roundup-summary---green" summary="These shell shaped Madeleines petit fours are a stunning and flavor packed addition to any cookie collection. They are easy to make and easier to eat. "] [wprm-recipe-roundup-item id="9244" summary="The Oatmeal cookies are sure to please with a whole pound of add ins of your choice. If oatmeal cookies are your thing, then be sure to give these a go."] [wprm-recipe-roundup-item id="4643" template="plp---roundup-summary---green" summary="Biscotti are twice baked cookies and come to us from Italy. They are not too sweet and are simply addictive. To make things better they are really easy to make. Make them large or make them small, this spicy version is highlighted with black pepper and cayenne for a surprising after taste. "] [wprm-recipe-roundup-item id="16981" summary="These fantastic looking Baci di Dama cookies consist of two hemispheres of buttery hazelnut cookies sandwiched with a rich gianduja filling. The recipe for this Italian cookie is as easy to remember as your name. It is equal parts, by weight, of four ingredients for the cookie. Forming the cookies is just as easy."] [wprm-recipe-roundup-item id="16718" template="plp---roundup-summary---green" summary="The black cocoa used in this recipe makes an Oreo type cookie which is black indeed. Originally make for Halloween, change out the colors in the filling and it is perfect for anytime. "] [wprm-recipe-roundup-item id="9658" summary="This basic pastry is German or Viennese depending upon what book you are reading. It is extremely easy to put together and just as versatile. These cookies literally melt in your mouth."] [wprm-recipe-roundup-item id="4537" template="plp---roundup-summary---green" summary="This post of Holiday Cookies includes Sienna Lace, Chocolate Dipped Cappuccino Rounds, and Anise Swirls. "] [wprm-recipe-roundup-item id="7431" summary="These traditional cookies come from the German repertoire. The word pfeffernusse translates to “pepper nut”. While everyone seems to agree they have molasses, pepper and spices, just which spices seem to vary. These cookies are like fine wine - they need to develop their flavor so they are a great make ahead cookie. "] [wprm-recipe-roundup-item id="12972" template="plp---roundup-summary---green" summary="These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids.

A chocolatey crust, insanely delicious, smooth, and creamy filling and a just right chocolate top, make these one of the best bars around."] [wprm-recipe-roundup-item id="32199" summary="I used two techniques - the first is painted cookies, either solid colors or the very simple swirly, marbelized ones. The second is even easier since you simply cover the unbaked cookie with colored sugar and bake. That's it."] [wprm-recipe-roundup-item id="30507" template="plp---roundup-summary---green" summary="Pryaniki (pre-ah-nee-kee) are honey and spice Russian cookies traditionally served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze."] [wprm-recipe-roundup-item id="15781" summary="These special French Macarons are filled with the same chocolate raspberry truffle filling we sold at the bakery. This deeply chocolate, deeply raspberry filling is sandwiched between two pink macaroons."] [wprm-recipe-roundup-item id="14152" template="plp---roundup-summary---green" summary="Spice filled Hermit Bars are really easy to make, packed with flavor and finished with a lemon glaze. "] [wprm-recipe-roundup-item id="31129" summary="With no shortening in Springerle Cookies, it is a combination of a cookie and a cake. The drying time before baking is to dry the top of the cookie so the design becomes prominent. This anise flavored German cookie is great to eat as well as to use for tree ornaments."] [wprm-recipe-roundup-item id="24528" template="plp---roundup-summary---green" summary="The dulce de leche filling is as easy as pouring a can of condensed milk in a bowl and baking it for a couple of hours. I've provided several ways to finish the cookies, from simple to extravagant - all elegant and looking like they came from a bakery. While this recipe looks like it might be a challenge, it is really quite easy and very much worthwhile."] [wprm-recipe-roundup-item id="12877" summary="Almond Macaroons are simplicity itself and one of the easiest, fastest, most delicious cookies you can make. They are naturally gluten free. "] [wprm-recipe-roundup-item id="14303" template="plp---roundup-summary---green" summary="This is a perfect base recipe for cookies as it can be adapted endlessly and can be put together in a matter of minutes. This post lists 8 variations to get you started. "] [wprm-recipe-roundup-item id="9775" summary="These Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. Cut them in half for the perfect bar on a cookie tray"] [wprm-recipe-roundup-item id="19362" template="plp---roundup-summary---green" summary="Everything you need for breakfast. Oats, Wheaties or Total, fruits and nuts, spices, and applesauce all come together for a great breakfast treat. "] [wprm-recipe-roundup-item id="17620" summary="Soft chewy cookies such as this Fudgey Chocolate Cookie are not synonymous with under-baked cookies. Altering the way the cookie is normally put together and changing one ingredient makes the difference."] [wprm-recipe-roundup-item id="11048" summary="These Amaretti cookies which are Italy's version of a macaroon are a perfect example. Crunchy, gluten free and low in fat, these are the perfect accompaniment to lightly sweetened or macerated fresh fruit or ice cream or just eat them by themselves. "] [wprm-recipe-roundup-item id="10830" template="plp---roundup-summary---green" summary="Years ago when I owned my bakery glazed cookies started showing up everywhere. Fancy and fanciful, I was not skilled at that time with a pastry bag so I came up with this marbelized version that is so, so easy anyone can do it. It is used commonly now by many - even those that can pipe. "] [wprm-recipe-roundup-item id="11683" summary="Hazelnut Crunch Bars are a fantasy dessert. Milk chocolate, rice krispies and toasted hazelnuts form the crunch base for these bars which are topped with a layer of caramel.

A light as air marshmallow tops the caramel and the dark satin ganache finishes the Hazelnut Crunch Bars elegantly."] [wprm-recipe-roundup-item id="13783" template="plp---roundup-summary---green" summary="While shortbreads are usually thought of as sweet, these Cheddar Pecan Shortbreads are definitely on the savory, snacky side. When I had my take out shop, we sold these Cheddar Pecan Shortbreads and they were always a winner with wine, beer, lemonade or nothing at all. Warning: these are really addictive."] [wprm-recipe-roundup-item id="10585" summary="While it is good by itself, it is better if you sandwich them together with raspberry jam and sprinkle them with powdered sugar. These Flourless Chocolate Raspberry Cookies are amazingly fudgy and moist and have quickly become a favorite."] [wprm-recipe-roundup-item id="7331" template="plp---roundup-summary---green" summary="These Chocolate Dipped Sweet and Salty Butter Cookies are one of the simplest cookies to be found. Salt and sanding sugar are mixed to top the chocolate covered cookie. To speed up the process, logs of dough are rolled and sliced so there is no rolling and cutting out the cookies. "] [wprm-recipe-roundup-item id="362" summary="What could me more fun than a cookie pop - a peanut butter cookie on a stick? How about a peanut butter cookie with a snicker’s bar inside on a stick?"]

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These Halloween Cookies are easier than they might appear and add that special touch to his popular holiday. The fact the rolls can be made ahead and frozen at your leisure makes these even more appealing. Just slice and bake for a cookie sure to please. An added bonus is there is no colored icing or piping to apply. I used my simple shortbread recipe because it's not only buttery but really easy to make. Because this is butter forward, European butter is a good choice here. When I first saw this idea on Smitten Kitchen's site I knew I had to try it. Two doughs are used - a full portion of the outer cookie and a half portion of the inner cookie that makes the design. Be sure to check out the Neapolitan Cookies, substituting orange for the red in the cookie and the Almost Oreo's which I made for another Halloween. Why You'll Love This Recipe It's a stunner of a cookie sure to elicit praise Everyone will wonder how you got the cookie inside of the cookie The cookie isn't difficult to make - it just looks that way It can be made way ahead and frozen, thawed, cut and baked. Or, it can be baked and held in an airtight tin for a week. Either way, it's one less thing to do on Halloween. Besides their interesting look, they really are tasty. Variations The great thing about this recipe is that it can be used for any holiday by changing out the colors and the inside cookie. For instance, white and a green shamrock for St. Patrick's Day, a red heart inside a pink, white or chocolate outer cookie for Valentine's day, a Christmas tree or Santa for Christmas - you get the idea. Recipe Ingredients Orange Dough FRONT ROW: Red and yellow gel colors, unsalted butter BACK ROW: All-purpose flour, granulated sugar Chocolate Dough FRONT ROW: Cinnamon, instant coffee or espresso, vanilla extract MIDDLE ROW: Black cocoa, unsalted butter, Dutch cocoa BACK ROW: Granulated Sugar, All-purpose flour, semisweet chocolate Applying the Sugar Left to Right: Sanding Sugar and beaten egg white Key Ingredients European Butter is a good choice here for it's added butterfat which makes it more "buttery" and a firmer butter. Regular American butter is fine also. In either case it should be unsalted. Instant Coffee or Espresso adds a depth of flavor to chocolate which I almost always include it in chocolate recipes. The Vanilla Extract can be McCormick imitation as it is a waste to use pure vanilla in a heavily chocolate or spiced item. See my post on The Making of Vanilla for an indepth discussion of vanilla, the different types, pure or imitation, which imitation and much more. Black Cocoa is the most extreme Dutch cocoa there is. It's what makes Oreo cookies so black. However, it's best not to use all black cocoa as it can impart a bitter taste. It is usually used 1/4 to 1/3 black to 3/4 or 2/3 Dutch cocoa for the best effect. There are several online, I use Black Onyx but any good black cocoa is fine. My preferred chocolate is Callebaut #811 Semisweet chocolate callets. It can be found online. When using dyes for coloring food, it is best to use Gel Dyes as they are thicker, less runny, and the color are more intense. Also, when using a lot of color such as making the orange which requires both red and yellow, they don't add another liquid to the batter. Sanding Sugar is a special type of larger sugar crystals that won't melt in heat or cold. They come in different colors and are used for decoration.Be sure to see the recipe card below for the exact ingredients & instructions. Be sure to see the recipe card below for exact ingredients and instructions. Step by Step Instructions The photographs show each of the doughs being made. The mini orange pumpkins inside the chocolate dough are shown in the step by step photographs. A whole recipe of chocolate dough is needed + 1/2 of the orange dough. To make the mini chocolate bats inside the orange dough the doughs are reversed but the same technique is followed.

A whole recipe of orange dough + 1/2 recipe of chocolate dough is needed. The exact amounts are in the recipe card. Each of these combinations makes 45 cookies. Orange Dough Step 1. The butter should not be rock hard from the refrigerator but slightly softened to the point that it leaves an indentation when your finger is pressed in. It can be cut before or after it is slightly softened. The easiest way to cut the butter is to cut it in half legnthwise. Then cross cut it 8 or 9 times. Step 2. Add the flour to the processor bowl. Add the cut butter. Step 3. Process until the butter is indistinguishable. Step 4. Add the sugar. Step 5. Add red and yellow gel dyes to the ingredients in the processor. Step 6. Process to complete the dough. If it is not orange enough add more dye and reprocess. Step 7. Roll the dough out. The depth doesn't make a difference as long as your cutter is a bit deeper. Cut the mini pumpkins out. Chill the dough in the fridge or freezer. The pumpkins should pop out if you press on them. Step 8. Line them up so they match and press them together so they stick. It is important to do this while they are cold and hard so they don't get out of shape. Press from each end. They should make a solid block of pumpkin shaped dough. Freeze until hard while making the chocolate dough. If using the mini bat cutter, do the same thing. Step 9. Add the dry ingredients to the processor bowl. Step 10. Process to mix. Step 11. Add the slightly softened butter (see above Step 1). Process until it is indistinguishable. Step 13. Mix the coffee and vanilla together. Melt the chocolate but do not let it get really hot. Cool it if it does. Add these to the dry ingredients. Step 14. Process until the dough mostly forms a ball. Empty the processor and knead the dough into a solid ball. Step 15. Remove the log of frozen pumpkins. Step 16. Shape a rope of chocolate dough about 1" to 1 1/2" round the length of the pumpkin roll. Press it onto the side of the pumpkins. Repeat for the top and other side of the dough, pressing the ropes together to cover the pumpkin log. Step 17. Gently turn the chocolate encased pumpkins over. Roll another rope of dough, cutting it to the length of the roll. Step 18. Place the roll on top of the pumpkins. Step 19. Press it down to cover the bottom, pressing the pieces of chocolate dough together. Step 20. Roll the dough back and forth lightly to smooth it out. Step 21. Place the shaped dough at the end of a piece of parchment paper. Roll the shaped dough back and forth gently to further smooth out. Place on a baking sheet and chill until hard if baking immediately or wrap well in several pieces of foil and freeze. Step 22. When ready to bake, place sanding sugar on a large piece of parchment paper. Step 3. Beat the egg white with a fork until broken up and frothy. Lightly brush egg white onto all sides of the cold chocolate roll and roll in the sanding sugar. Step 24. Slice the rolls into 1/4" to 1/3" cookies and place on a parchment lined baking sheet. If using a half sheet pan place 3 across and 5 deep on the tray. Bake as directed. Recipe FAQS What does the short in shortbread cookies refer to? "Short" refers to the texture of the pastry or cookie - it has a tender, crumbly texture and will break apart into chunks Wbecause a high volume of fat in the pastry keeps the gluten strands short, creating a flaky or crumbly item. What is the key ingredient in shortbread? Unsalted butter. It provides the fat that coats the gluten strands to keep them from stretching - hence short. The higher the fat content, the more crumbly and tender the cookie. What is the formula for shortbreads? One, two, three by weight not volume. One part sugar, two parts butter, three parts flour. Expert Tips When making the whole batch of dough, it can be a lot for a normal size processor. Be sure to follow the instructions for the butter. Slightly soft but not completely softened.

Also, rearrange the dough in the processor if it stalls. It will take several minutes to completely mix it. Make the orange whole and half recipe of dough first and then the chocolate. No need to clean the bowl in between. If you don't have black cocoa, just use all Dutch cocoa for the darkest color. Be sure to work the doughs cold when rolling, cutting and stacking the pumpkins and bats. Make sure the rolls of pumpkins and bats are frozen when wrapping them in the outer dough. When applying the sanding sugar, do not use a lot of egg white. A light brushing should be enough for the sugar to stick. The rolls can be frozen without the sanding sugar, well wrapped, for up to 3 months. Thaw in the refrigerator overnight, then slice and finish with the sugar. Bake as called for. If you love this Halloween Cookie Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Some other Cookies for your Consideration Halloween Cookies These Halloween Cookies are easier than they appear and add that special touch to his popular holiday. The fact the rolls can be made ahead and frozen at your leisure makes these even more appealing. An added bonus is there is no colored icing or piping to apply. Food ProcessorMini Cookie cutters Orange Dough - Whole Batch1 cup unsalted butter (225 grams or 2 sticks)2 1/4 cups all-purpose flour (315 grams)1/2 cup granulated sugar (100 grams)Yellow gel food colorRed gel food colorOrange Dough - Half Batch1/2 cup unsalted butter (114 grams or 1 stick)1 1/8 cup all-purpose flour (155 grams)1/4 cup granulated sugar (50 grams)Yellow gel food colorRed gel food colorChocolate Dough - Whole Batch2 ounces semisweet chocolate (60 grams)1/2 teaspoon instant coffee or espresso2 teaspoons vanilla extract2 cups all-purpose flour (280 grams)1/4 cup Dutch Cocoa (22 grams)2 tablespoons Black cocoa (11 grams)Chocolate Dough - Half Batch1 ounce semisweet chocolate (30 grams)1/4 teaspoon instant coffee or expresso1 teaspoon vanilla1 cup all-purpose flour (140 grams)2 tablespoons Dutch cocoa1 tablespoon Black cocoa Orange DoughRoll the half batch of which dough goes in the center, cut out the mini cookies, form into a roll and freeze first. Make the opposite color dough for the outside of the cookie while it is freezing. The proceed as below.Both the whole and half batch are made the same. The half batch will go together quicker than the whole batch. The whole batch may stall when processing. Break it apart into smaller pieces and re-process. It will take several minutes to completely mix.The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.Place the flour in the bowl of a food processor. Pulse 2 or 3 times to mixAdd the butter to the processor and process until it is indistinguishable. Add the red and yellow gel food colorings.Process until the dough comes together in a ball or at least large chunks that are evenly colored. The color should be more intense than desired as some of it will lighten when it is baked. Add more color as necessary.Chocolate DoughThere is no reason to clean the processor between the two doughs. Just wipe it out with a paper towel. Both the full batch and half batch are made the same.The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.Place the chocolate in a small bowl and microwave at half power until most of it is melted. Stir and set aside. The rest should melt. If it doesn't in a few minutes, microwave again briefly. The chocolate should be cooled before adding it.Combine the instant coffee and vanilla in a small bowl and set aside.Place the dry ingredients in the bowl of the processor. Pulse several times to mix. Add the butter and process until it is indistinguishable.Add the melted chocolate and vanilla and coffee mixture. Process to form a ball.

Shaping the CookiesYou need 1 full recipe of the dough for the outside + 1/2 recipe of the opposite color for the inside of the cookie. Please refer to the photos which makes this easy to understand. Each of these combinations makes about 45 cookies. Each cookie takes a larger amount of dough for the outside of the cookie and a smaller amount of the opposite color for the inside. Roll the smaller amount of dough out between wax paper. It doesn't matter how thick it is as long as it doesn't come to the top of the cookie cutter. I rolled mine about 1/4" to 1/3". Chill the dough if it is really soft, otherwise continue.Cut the mini cookies out. Freeze them. When they are hard they will pop out with a gentle push. Make sure they stay frozen. Stack the up as you go along making sure the match perfectly. Once in a stack, push them together to make a solid cookie roll. Freeze solid before proceeding.Shape a rope of the outside dough about 1" to 1 1/2" round the length of the inside frozen cookie roll. Press it onto the side of the frozen cookie roll,. Repeat for the top and other side of the dough using as many ropes as needed to cover it, pressing the ropes together to cover the frozen inside cookie log.Gently turn the whole thing over and cover the bottom with another rope or as necessary. Briefly roll the log to smooth it out.Place it on parchment paper and roll it in the parchment to further smooth it. place it on a baking sheet and chill it if cutting immediately or chill it, wrap it well in foil and freeze for up to 3 months. Thaw overnight in the fridge before preparing for baking.Pour sanding sugar on a piece of parchment paper the length of the log of dough. Beat the egg white until foamy. Very lightly brush it onto the whole of the cookie roll. Roll the log in the sugar. Cut the cookies 1/4" thick and place on parchment line baking sheets. If using a half sheet pan place them 3 across the short side and 5 down the long side. Bake at 350°F for 10 to 12 minutes. Cool on the parchment before removing. Store in an air tight container for 7 to 10 days. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________ When making the whole batch of dough, it can be a lot for a normal size processor. Be sure to follow the instructions for the butter. Slightly soft but not completely softened. Also, rearrange the dough in the processor if it stalls. It will take several minutes to completely mix it. Make the orange whole and half recipe of dough first and then the chocolate. No need to clean the bowl in between. If you don't have black cocoa, just use all Dutch cocoa for the darkest color. Be sure to work the doughs cold when rolling, cutting and stacking the pumpkins and bats. Make sure the rolls of pumpkins and bats are frozen when wrapping them in the outer dough. When applying the sanding sugar, do not use a lot of egg white. A light brushing should be enough for the sugar to stick. The rolls can be frozen without the sanding sugar, well wrapped, for up to 3 months. Thaw in the refrigerator overnight, then slice and finish with the sugar. Bake as called for. CookiesAmericancookies, Halloween cookies

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This truly Amazing Pastry Dough Recipe is a type of easy laminated dough made with sour cream that is a close relative to puff pastry requiring only two turns for a tender, flaky crust enclosing all sorts of goodies sweet and savory. In the past, this has been referred to as Mock Puff Pastry. This pastry is not only easy it is flaky but more tender than normal puff pastry. I have filled mine with the easy but really flavorful prune filling from the Gateau Breton and the Solo Apricot Filling. I usually have a couple of different kinds of their pie and pastry fillings in my pantry as they are so much better than jams or preserves which can leak when heated. The Solo Fillings, which come in different flavors are bake-proof. In the professional world we know that means they will not leak when baked. The Solo Fillings can be found on Amazon as well a grocery shelves. I haven't used all of them, but those I have I like with the exception of the Almond Filling. What is Laminated Dough Laminated dough (think puff pastry, croissant, cronuts, and kouign amann to name a few) consists of very thin layers of dough alternating with butter. The key with lamination is to keep everything really cold. Really cold butter, and sour cream in this case, water in others will keep the layers separated. In addition the butter needs to be in fairly large pieces before adding the sour cream so the butter pieces stay large. My post on Laminated Doughs has a wealth of information. American vs. European Butter is an indepth look at the differences between the two. To achieve the desired multi layer of dough and butter, the dough is rolled out and then folded upon itself several times. Usually, the more folds, to a point, the more layers and the flakier the dough. In the oven, the heat melts the layers of butter creating steam which then pushes the dough up to make the layers that define this type of pastry. Laminated doughs made with water will be crisper than those made with sour cream but both will rise beautifully as long as the butter does not become one with the dough. If at any time it starts to soften when working with it, place it on a pan lined with parchment and refrigerate or freeze to firm. This is a fast version that doesn't require butter blocks but still keeps the dough and butter separate. This Sour cream version is a joy to work with, rolls out easily and bakes to many layers as seen in the photo below with only two turns of the dough. Had another one or two been made, there would be even more layers. Variations There are so many ways to fill these turnovers. The Solo fillings are quick and easy but any of the many fillings used in the Marvelous Variable Kolache will work very well. Almost any filling will work as long as it is thick and bake proof. The turnovers are generously filled with 1/4 cup each so jams or preserves won't work here. In addition to those, check out the Apple Carmel Handpies which use Werther caramels and a spiced apple filling. Recipe Ingredients FRONT ROW: Salt, baking powder MIDDLE ROW: Unsalted butter BACK ROW: Bread flour, sour cream Key Ingredients Unsalted Butter is called for and and I prefer regular American butter when making laminated doughs. This butter stays harder than the higher fat European butter which softens much faster when rolling out. Bread Flour is used for its stregnth and crispness. All things being equal, I find it rises higher than all-purpose flour and produces a crisper, flakier pastry. Salt enhances the taste of the baked pastry. Sour cream sometimes has liquid in it. Make sure to pour that off and only use the firm part. Fillings for Turnovers Prune Filling from Gateau Breton - 2 1/2 times for 8 turnovers Pineapple Filling from Kolache - 2 times for 8 turnovers Apricot Filling from Kolache - 2 times for 8 turnovers Cream Cheese Filling from Kolache - 2 times for 8 turnovers (may have some left) Cherry Filling from Kolache - 3 times for 8 turnovers

Fig Filling from Kolache - 2 times for 8 turnovers Solo Fillings - 2 cans for 8 Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions If at any point the dough begins to soften, chill it in the refrigerator or freezer before moving on Step 1. Cut the very cold butter in about 8 pieces per stick. If prepping the remainder of the recipe, refrigerate the butter. Step 2. Place the dry ingredients in the bowl of a mixer. Step 3. Add the cold butter. Step 4. With the mixer set on low, but the butter in leaving large pieces. Step 5. Add the sour cream to the mixer. Step 6. Add 2 tablespoons of water and beat on low to form a large crumbly dough. Step 7. Pour the dough onto a work area. Step 8. Push it together to form a cohesive block of dough. Step 9. To make rolling out easier, flatten the dough in about 3 or 4 places with the rolling pin. Step 10. Roll the dough out to about 16" x8". Step 11. Fold the top and bottom to the center, leaving about a 1/2" gap. Step 12. Fold the top down to make a neat package. Step 13. Turn the pastry 90° with the open side to the right and repeat the rolling and folding above one more time. Step 14. Divide the dough in half (about 300 grams each). Roll one half into a 12 1/2"x 12 1/2" square. Step 15. Using a 6" circle cut 4 rounds out of the dough. Step 16. The cut rounds.

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This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. So often bread has a reputation of being finicky or difficult and this is anything but. In my experience, this bread is like no other and a great place to start if bread isn't your thing. Basically you just put everything in the mixing bowl, mix for 3 to 4 minutes and it's done. Bread doesn't get much easier. While I free formed the rolls and buns, I used small individual pans to shape the twisted bread and the triple roll bread. Individual bread loaves are a great accompaniment and who doesn't like their own loaf of bread? Before you ask, the pans are made by Tiawudi 6 Pack Mini Loaf Pans, Non-Stick Baking Bread Pan, Carbon Steel Bakeware and can be found online. Some other favorite yeast breads include: Wine and Cheese Baguettes with their silky texture tasting of both wine and cheese, Sweet and Hot Red Pepper Bread, No Knead Bread, No Knead Sicilian Olive Bread, and Garlic Oregano Cracker Bread which is positively addictive. Perfect for Experienced or Novice Bread Bakers This is an uncomplicated mix, rise, shape and bake recipe. The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking. Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily. Shaping it is easy and quick. Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired. Recipe Ingredients FRONT ROW: Cocoa, instant yeast, salt MIDDLE ROW: Unsalted butter, molasses, honey BACK ROW: Whole wheat flour, bread flour, water Key Ingredients Cocoa can be natural or Dutch process. While it is only used to deepen the color of the dough, it can omitted but the bread won't look as good. Dutch process cocoa will yield a darker color. Whole Wheat Flour - Either regular or white whole wheat flour can be used. I prefer the regular for its stronger taste. If using the white cocoa is a must to color it. Bread Flour is used with its higher gluten percentage that gives more lift to yeasted breads both sweet and non sweet. Instant yeast is preferable but active dry may be substituted. The rising time will increase. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Add the yeast to lukewarm water. I do this whether the yeast is instant or active dry yeast because I have found it incorporates better. There have been times I have seen the little yeast granules unincorporated. Step 2. Stir in the honey and molasses. Step 3. Add both flours, cocoa and salt to the mixing bowl. Step 4. Add the softened butter. Step 5. Fit the mixer with a dough hook if possible. Mix on low until everything is moistened. Raise the speed of the mixer as recommended by your machine and mix for 3 or 4 minutes until the dough forms. It will be soft and a bit sticky. That is how it should be. Step 6. Shape it into a ball. Step 7. Spray a container at least three times as big as the dough with a non-stick baking release and place the dough in the container. Cover directly with plastic wrap and place the lid on. Mark the time on the lid. Allow it to rise and either shape it at once or deflate the dough, recover and refrigerate for up to 3 days. Step 8. Shape a portion of the dough into a log. Step 9. Place the log of dough into a sprayed mini pan. Step 10. Shape two pieces of dough into ropes. Step 11. Pinch the ends together. Step 12. Twist them together. Step 13. Place the twisted loaf in an individual pan that has been sprayed with a non-stick baking release. Step 14. Divide the called for amount of dough into 3 equal pieces. Step 15. Shape them into balls and place them in a sprayed pan. Press them down to fill the pan. Step 16.

Let the baked bread cool for about 10 minutes and then turn out of the pans onto a cooling rack. Recipe FAQS Why is my bread dense? There are several things that can cause this. Not enough liquid. Tacky or slightly sticky doughs make a softer crumb. The second reason is the dough has not be beaten or kneaded enough resulting in under developed gluten in which the dough cannot rise enough. Last, old yeast that has lost some of it's power. How can I tell if my yeast is good? Stir a teaspoon of yeast and a pinch of sugar into 1/4 cup lukewarm water. Let it sit for about 10 minutes. It should have lots of bubbles on top look foamy and frothy and smell a bit of wheat or beer. How should yeast be stored? After opening, keep yeast in the refrigerator for 4 to 6 months. It can also be kept in the freezer indefinitely. Expert Tips This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft. Beat the dough at least 3 to 4 minutes if using a mixer. Do not under beat or the gluten won't be developed enough and the dough will not be as soft. I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while, small granules of instant yeast were showing in risen dough. I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap. To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape. Double Pan the rolls when baking to prevent over browning of the bottoms. Sweet and Savory Yeast Breads Outback Steakhouse Bread This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. This is an uncomplicated mix, rise, shape and bake recipe. Great for experienced as well as novice bread bakers. 1 1/3 cups water, warm2 1/2 teaspoons instant yeast1/4 cup dark molasses1/4 cup honey2 1/3 cups bread flour (330 grams)1 1/2 cups whole wheat flour (220 grams)1 tablespoon Dutch-process cocoa2 teaspoons salt4 tablespoons unsalted butter, softened (60 grams) Spray pans or mold if using. Stir the yeast into the warm water. Add the molasses and honey, stir well. Let sit while you assemble the rest of the ingredients.Add the bread flour, whole wheat flour, cocoa and salt to a mixing bowl. Pour the liquid ingredients over the dry ingredients.Add the softened butter and mix on low until everything is moistened. Raise the speed of the mixer to whatever your machine calls for when kneading and beat for 3 to 4 minutes until the dough is completely mixed. It will be soft and a bit sticky.Spray a container at least twice the volume of the dough and place the dough in it. Cover directly with plastic wrap and put a lid on it if there is one. Mark the time. Let it rise for about 2 hours until doubled in bulk. Either use it immediately or refrigerate for up to 3 days. It will be easier to shape if cold.To shape the dough into a plain loaf, weigh out 140 grams of dough and form it into a log shape. Roll it back and forth under you hands until it is smooth and slightly longer than the pan you are using. Place it in a sprayed pan and flatten it slightly. To shape the dough into a twist. Weight 140 grams of dough and divide it in half (70 grams each). Roll each piece into a rope, slightly longer than the pan. Pinch the two pieces of dough together at the top and twist the ropes together. Place in a sprayed pan, tucking the top and bottom under. Flatten slightly.To Shape the triple roll bread, divide the 140 grams into three balls (about 45 grams each). Roll each piece into a smooth ball and place them in a sprayed pan touching each other. Flatten slightly.If making plain rolls, divide the dough into 12 pieces of 85 grams each. Shape them into round rolls. Place them on a parchment lined baking sheet and let them rise for about 2 hours.

Place the pans on a sheet pan and cover with a cloth. Allow to rise until doubled, about 2 hours. About 15 minutes before they are done, preheat the oven to 350°F. Bake about 20 to 25 minutes until lightly colored. A digital thermometer will read 200°F when done. The rolls should be double panned to prevent the bottoms from over browning. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ________________________________________________ This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft. Beat the dough at least 3 to 4 minutes if using a mixer after the initial mix. Do not under beat or the gluten won't be developed enough and the dough will not be as soft. I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while small granules of instant yeast that were undissolved. I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap. To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape. This is an uncomplicated mix, rise, shape and bake recipe. The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking. Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily. Shaping it is easy and quick. Double Pan the rolls when baking to prevent over browning of the bottoms. Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired.

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Double Chocolate Truffled Muffins are a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The recipe has been printed in several venues but it is in grams which is a problem for many in America - unfortunately. I have translated the weights into volume and omitted several of the ingredients in favor of my interpretation. Having said that the cakey part of the muffin is outstanding and so, so easy to make. No mixer is needed and it comes together in literally minutes. Just look at that truffle filling in the middle of the muffin. This is not only one of the easiest recipes in my muffin repertoire but is child friendly and a great (but possibly messy) project to make with young ones. If the muffins are frozen, which they certainly may be, the truffle filling will be more set than it is if eaten fresh. In either case, it is outstanding. Coffee and vanilla have an affinity for chocolate either separately or together. You can see it used in my Chocolate Raspberry Truffle Cake, German Chocolate Sweet Rolls, Gluten Free Turtle Cake with Salted Caramel, Mocha Kahlua Brownies and my Chocolate Cake to name a few. So What's Different I omitted the additional chocolate chips and chunks in the batter because after baking, they mostly melted and I couldn't find them. I did add the chocolate chunks on top. They are a great topping and look fantastic. The 1 tablespoon + 1 teaspoon of dry milk powder was omitted because it didn't add anything significant to the recipe and I didn't want everyone to be stuck with a box of milk powder they probably wouldn't use again. I also used the truffle filling we used at the bakery to make our Chocolate Chocolate Truffles. What could be a better filling and it's a snap to make. Due to converting to volume there are minor differences in some of the ingredients but they are insignificant and make no difference in the finished muffin. My muffins did not sit for 30 minutes as did the original ones since they use baking powder. Today's baking powder is double acting. That simply means that half of it starts acting when moisture is added to it and the remainder when it goes into the oven which is why it needs to bake immediately to get the maximum effect. If it sits for any length of time the first half dissipates so half of the rising power is gone. The muffin on the left was baked immediately, the one on the right waited for 30 minutes before baking. The one on the left will be lighter, the one on the right more dense. Muffins or Cupcakes? It's easy to confuse the two when, like this one, it seems more like a cupcake than a muffin. So what's the difference? Not much! Muffins are sometimes savory or less sweet than a cupcake. They can be topped with crumbs, streusel, powdered or other sugar. The main difference is how they are made. They are the easiest to put together and get into the oven. In most, but not all, cases muffins require no mixer - just a bowl and a whisk. It is referred to as the muffin mix. Even cakes that are referred to as blended use the "muffin mix" method if they are made in the same way. How to Fill Muffins or Cupcakes Cut a hole out of the center of the muffins. Save the removed part. I like to hollow mine out further using a spoon to get more filling into the muffin or cupcake. Spoon or pipe in the filling and replace the top. This is the method I use below. With a Piping Bag. Fit a piping bag with a plain tip about 1/2" wide. Fill the piping bag and push the tip into the center of the muffin or cupcake and pipe in the filling. In this case, you don't cut out the center. Ingredients Truffle Filling FRONT ROW: Granulated sugar, butter, vanilla BACK ROW: Semisweet or bittersweet chocolate, heavy cream Double Chocolate Muffins FRONT ROW: Baking soda, baking powder, instant coffee, salt SECOND ROW: Vanilla extract, eggs, chocolate chunks THIRD ROW: Dutch cocoa, sour cream, whole milk FOURTH ROW: All-purpose flour, canola oil, brown sugar

Key Ingredients The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Dutch processed cocoa is important in this recipe for it dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective. Dark or light brown sugar may be used interchangeably. I used dark for this recipe. Whole milk was also used per the original recipe. I didn't test with any other milk. Sour cream and oil add to the richness and moistness of the muffin. Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate. Be sure to see the recipe card below for the exact ingredients and instructions. Step by Step Instructions Truffle Filling For step by step photographs see my post on Chocolate Chocolate Truffles Double Chocolate Muffins Step 1. Sift the flour into a large bowl. Step 2. Sift the cocoa, salt, baking powder and baking soda over the flour. Step 3. Add the brown sugar to the dry ingredients and mix in completely. I find this easiest to do with my hands. I can squish the lumps of brown sugar that sometimes don't want to blend in. Step 4. Whisk the dry ingredients together. Step 5. Stir the instant coffee and vanilla together to dissolve the coffee. Step 6. Place the milk, oil, eggs, sour cream and coffee mixture in a separate bowl. Step 7. Whisk to combine. Step 8. Add to the dry ingredients and stir or fold together with a rubber spatula until the batter is completely mixed. Step 9 Drop the batter into paper lined jumbo muffin cups with a #8 disher/scooper or 1/2 cup of batter into each paper. Setp 10. Top with chocolate chunks. Step 11. Baked muffins in the tins. Step 12. Using a small paring knife, cut down at an angle towards the center about 1/2" from the edge of the muffin. Go completely around the muffin. Lift out and set aside in tact. Step 13. Enlarge the hole by scooping out more of the muffin with a spoon. Step 14. The hole as it is completed. Step 15. Pipe the truffle filling into the hole almost to the top. Step 16. Replace the top on the muffin and press it down into the truffle filling so it is even on the top. Recipe FAQS What is the worst thing to do when making muffins? It depends upon the muffin. If using the muffin mix method which is made up of two bowls - one to hold the dry ingredients and one to hold the liquid ones, over mixing can be a problem. The dry and liquid ingredients are whisked in different bowls. They are then combined by stirring together. Just stir or fold together until all the ingredients are mixed. Don't over mix. However, some muffins are made using the creaming method and a mixer. Follow the instructions for whatever one you are making. Does the cocoa used make a difference? Absolutely. Dutch cocoa gives makes a darker colored and deeper flavored muffin than natural cocoa. Black cocoa gives even more but the cocoa has to be reduced if subbing for another cocoa as it can produce a bitter flavor. Are muffins better for you than cupcakes It depends upon the muffin or cupcake but in general they are since they aren't frosted as are cupcakes. Storage and Freezing These muffins keep well at room temperature for a couple of days, covered. To freeze, wrap each muffin well and freeze up to three months. Thaw at room temperature for about 1 1/2 to 2 hours. The texture of the truffle center will be more firm but just as delicious. Expert Tips Don't over mix the batter. Use a spoon or rubber spatula and just mix until everything is combined. Get the muffins in the oven as soon as the pans are filled. Modern baking powder releases its power in two stages - as soon as liquid is added to it during mixing and when heat hits it. You can see it working if you walk away from the batter for a few minutes. When you come back it will be airy. That's the baking powder working.

This muffin starts with very high heat which is reduced after a few minutes and baking continues. Stick with the times given for a very moist muffin. Use the chunk chocolate for the best finish to the top of the muffins. Spoon out the cupcake after cutting out the center to get the maximum amount of filling in the muffin. Regular size muffins can be made following the same instructions only in the smaller pans yielding about 15 muffins. More Marvelous Muffins If you love these Double Chocolate Truffled Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Double Chocolate Truffled Muffins Double Chocolate Truffled Muffins is a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The original recipe is in grams so I translated the weights into volume and omitted several of the ingredients in favor of my interpretation. This recipe needs no mixer and it comes together in literally minutes. Jumbo or Texas Muffin TinsMuffin liners 1/2 cup heavy cream2 tablespoons unsalted butter (30 grams)2 tablespoons granulated sugar (25 grams)5 ounces semisweet or bittersweet chocolate (140 grams)1 teaspoon vanilla extractDouble Chocolate Muffins1 1/2 cups all-purpose flour (210 grams)1 cup Dutch cocoa (85 grams)1/4 teaspoon baking powder3/4 teaspoon baking soda1 teaspoon salt (I use table salt)1 1/3 cups brown sugar, either dark or light (265 grams)1/2 cup whole milk3/4 cup canola or vegetable oil2 large eggs1 cup sour cream (225 grams)1 tablespoon vanilla1 teaspoon instant coffee or espresso powder1 cup chocolate chunks (114 grams) Truffle FillingHeat the cream, butter and sugar together in a small saucepan just until steamy. Do not let it come to a boil.Submerge the chocolate under the cream mixture and let it sit for 3 or 4 minutes. Whisk until smooth, making sure to get into the corners. Using a rubber spatula, go around the edges of the pan and bottom to make sure all of the chocolate is incorporated.Add the vanilla. Cover the surface with plastic wrap and set aside to cool. This can be made days ahead if desired. Refrigerate. When ready to use, bring to room temperature or microwave briefly - just until pipeable. Don't turn it into liquid. Double Chocolate MuffinsLine 9 jumbo muffin holes or 15 regular size with the paper liners. Set aside. Preheat the oven to 425°F. Sift the flour into a large bowl.Sift the cocoa, baking soda, baking powder and salt on top of the flour. Whisk together to mix well.In a very small bowl stir together the coffee or espresso and vanilla until the coffee or espresso is dissolved.In a third smaller bowl, whisk together the milk, canola oil, eggs, sour cream, and coffee mixture.Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well. Do not over mix. With a #8 disher/scooper or a 1/2 cup measure, drop the batter into the paper lined muffin cups for the jumbo muffins. For the smaller ones, fill to abut 1/2" from the top of the paper.Top generously with the chocolate chunks. Bake at 425°F for exactly 6 minutes for the jumbo or 5 minutes for the regular size. Lower the temperature to 350°F and continue to bake for about 20 minutes for the jumbo or about 13 minutes or until a tester comes out clean. Don't over bake the muffins.Cool the muffins. Starting about 1/2" from the edge of a muffin, insert a paring knife slanted towards the middle of the muffin and go all the way around the muffin. Remove the wedge shaped cake and set aside intact.To enlarge the hole for more filling (why wouldn't you?), use a small spoon and scoop out additional cake. Fit a piping bag with a 1/2" tip, fill with the truffle filling and pipe into the hole almost up to the top. Alternately, spoon the filling in. Replace the wedge shape piece pushing it into the filling. There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _____________________________________________________ Don't over mix the batter. Use a spoon or rubber spatula and just mix until everythingis combined. Get the muffins into the oven as soon as the pans are filled. Modern baking powder releases its power in two stages - as soon as liquid is added to it during mixing and when heat hits it. You can see it working if you walk away from the batter for a few minutes. When you come back it will be airy. That's the baking powder working. This muffin starts with very high heat which is reduced after a few minutes and baking continues. Stick with the times given for a very moist muffin. Use the chunk chocolate for the best finish to the top of the muffins. Spoon out the cupcake after cutting out the center to get the maximum amount of filling in the muffin. Coffee and vanilla have an affinity for chocolate either separately or together. You can see it used in my Chocolate Raspberry Truffle Cake, German Chocolate Sweet Rolls, Gluten Free Turtle Cake with Salted Caramel, Mocha Kahlua Brownies and my Chocolate Cake to name a few. MuffinsAmericanDouble Chocolate Muffins,, easy muffins, muffins

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This is to see if I can schedule posts to go out.

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This is a test to see if Convert Kit can send out my posts that are published from my blog.

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