Snickerdoodles


A classic cookie.

INGREDIENTS

1 ½ cups sugar

½ cup butter, room temperature

½ cup shortening

2 eggs

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup sugar

2 teaspoons cinnamon

DIRECTIONS

Heat oven to 400ºF.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

I got the recipe here.

Chocolate Bliss

It is almost Valentine’s Day and this is a delicious gluten-free, decadent treat.

INGREDIENTS

1 cup unsated butter
8 eggs
16 ounces bittersweet chocolate chips
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.

Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.

Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.

Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.

Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1″.

Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.

I got the recipe here.

Corn Flake Battered Cookies

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When you have leftover corn flakes you try things you never thought you would try that end up being awesome.

INGREDIENTS

3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds or pecans
1/2 cup chopped chocolate or chocolate chips
2 1/2 cups crushed corn flakes

DIRECTIONS

Preheat oven to 375 degrees.

Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.

Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped nuts and chocolate chips. 

Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets.

Bake for 10 to 12 minutes. Let cool completely before storing in airtight containers.

Crack Cocaine Cookies


If you are afraid of a sweet, crunchy, delicious cookie, stay away from this recipe. 

INGREDIENTS

Cornflake Crunch

5 cups cornflakes

½ cup milk powder

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons butter, melted

DIRECTIONS

Preheat oven to 275°F and line a baking sheet with parchment paper or a silpat.

In a large bowl crush cornflakes with clean hands then mix in milk powder, sugar and salt.  Toss to combine.

Add in the melted butter and toss to coat evenly.

Spread out onto the prepared sheet and bake for 20 minutes, let cool.

Cookies

INGREDIENTS 

2 sticks of butter, room temperature

1 1/4 cups sugar

2/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoon salt

3 cups cornflake crunch

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

DIRECTIONS

Beat butter and sugars on medium high for 2-3 minutes.  Scrape down the bowl and add the egg and vanilla.  Beat for 7-8 minutes.  Scrape down the bowl.

Whisk together the flour, powder, soda and salt, then add to the butter mixture.  Mix on low until just combined, no longer than 1 minute.

Mix in the cornflake crunch and chocolate chips on low speed just to combine, 30-45 seconds.  Then mix in the marshmallows just to combine.

Using a large cookie/ice cream scoop or a 1/4 measuring cup scoop out dough into balls and place on a parchment or silpat lined cookie sheet.  You should have between 15 and 20 cookies.  No need to spread the dough balls out on this sheet.  Place the sheet into the fridge for at least 1 hour.  If you plan to refrigerate them for more than a couple hours, cover the sheet with plastic wrap.

Preheat oven to 375°F.

Arrange dough balls on a parchment or silpat lined cookie sheet (4 or 5 cookies per sheet) with 3-4 inches room for spreading.  Bake for 15-18 minutes until edges are beginning to brown and centers are just set.

I got the recipe here.

Grandma’s Strawberry Shortcake


It’s my mom’s birthday today and this is her favorite cake.

INGREDIENTS

1 cup butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Frost cake with whipped cream frosting and strawberries. For whipped cream, use 3 cups heavy cream and 7 tablespoons powdered sugar, 1 teaspoon vanilla. Whip until stiff.

I got the recipe for the cake here.

Zesty Coconut Muffins


Mondays are better when you bake.

INGREDIENTS

½ cup melted butter, cooled

1 ¼ cups flour

¼ teaspoon salt

¼ cup fresh lemon juice

1 teaspoon lemon zest

1 cup full fat Greek-style yogurt, at room temperature is best

1/3 cup granulated sugar

1 large egg, at room temperature is best

1 teaspoon vanilla extract

¾ cup sweetened shredded coconut, divided

DIRECTIONS

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

Melt butter and set aside to cool.

In a medium bowl, whisk together flour, baking powder and salt. Stir ½ cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt, lemon zest, juice, and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

I got the recipe here.

Julie’s Pick Me Up

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During my Vegas trip I ran into some of my favorite shooters. I asked them each to tell me their all-time favorite desserts.  This one goes out to Julie Golob.  She is an American professional sport shooter with a ton of medals. Julie’s go-to order is Tiramisu from the Italian tiramisù (translates to “pick me up”). Since she couldn’t taste this, my husband had two servings.

INGREDIENTS

6 large egg yolks, room temperature

1/2 cup sugar

16 ounces mascarpone cheese

4 large egg whites

15 Savoiardi (see recipe below)

1 cup brewed espresso room temperature, + 2 teaspoons sugar

Unsweetened cocoa powder, for garnish

DIRECTIONS

Make the Savoiardi (see recipe below)

In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume for 3 to 5 minutes. Add the mascarpone whisking well to combine.

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture.

In the serving dish you are using, spread about one third of the mascarpone cream into an even layer. Cover with a layer of the savaoirdi. Pour some coffee over each individual savaiordi so it soaks in. Spoon the remaining cream over the cookies, spreading it into an even layer. Repeat this for 2 to 3 layers depending on the size of your serving dish.

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

SAVOIARDI

4 eggs

2/3 cup white sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

3/4 cup all-purpose flour

Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with ½ inch opening.

Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.

In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold it in. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
Bake at 375 degrees F for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool.

I got the recipe here.

Lindsey’s Lime Loaf


The lovely Ms. King dropped off a bag of limes on my desk this week.  So I made this up.  If I had coconut I would have added it. The homemade raspberry jam was the topper.

INGREDIENTS

2/3 cup butter, softened

2 cups sugar

4 large eggs

2 tablespoons grated lime peel

1 teaspoon vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

½ cup fresh lime juice (4-5 limes) plus 1 to 2 tablespoons

½ cup milk
GLAZE:

2/3 cup confectioners’ sugar

1 to 2 tablespoons lime juice
Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in lime peel and vanilla. Combine lime juice and milk (it will curdle and that is fine) set aside. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk/lime juice mixture, beating well after each addition. Transfer to loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Combine confectioners’ sugar and enough lime juice to achieve desired consistency; drizzle over warm bread.

Extra Virgin Lemon Poppyseed Cake

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New York Times always has some good recipes so when I got a bag of lemons, I looked one up.

INGREDIENTS

1 3/4 cups flour
zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra-birgin olive oil
1 tablespoon poppy seeds
1/2 cup powdered sugar

DIRECTIONS

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

I got the recipe here.

Elvis Presley Cookies

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After spending a few days in Las Vegas I feel closer to the King.

INGREDIENTS

2 cups Cake Flour

1 2/3 cups bread flour

2 1/2 sticks butter (room temperature)

1 1/4 cups Brown sugar

1 cup sugar

1 1/2 teaspoons coarse salt (extra for sprinkling before baking)

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

2 eggs

2 teaspoons vanilla extract

20 ounces of milk chocolate chips (use good chocolate)

2 ripe bananas

1/2 cup peanut butter

Flaked salt

DIRECTIONS

In a bowl sift together flour, salt, baking powder, and baking soda.  Set aside. In another bowl, smash bananas and peanut butter together. Set aside. Cream butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. Incorporate flour mixture. Stir in chocolate chips, fold in banana and peanut butter mixture.

Preheat oven to 350 degrees.  Scoop out a small ice cream sized amount of dough onto silpat lined cookie sheet  and slightly flatten dough.  Sprinkle a little bit of sea salt on each cookie.  Cook for approximately 12 minutes.