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Dec 12, 2017
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Posts Tagged ‘Baking’

14 cookie recipes to bake – and bake and bake – this holiday season

Tuesday, December 12th, 2017

The ovens are fired up and ready to bake holiday goodies for friends, family and old Saint Nick. Whether it’s a classic holiday shortbread or triple chocolate chip, here are 14 recipes to satisfy your cookie cravings this winter.

 

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For traditional holiday confections…

1. Recipe: Springerle (Don’t have the molds? Check them out here.)

2. Recipe: Gingerbread Ornament Cookies

3. Recipe: Black-White Christmas Cookies

 

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4. Recipe: Hanukkah Hamantaschen

5. Recipe: Kourambiedes (Greek Christmas Cookies)

6. Recipe: Holiday Shortbread

 

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For contemporary cookie offerings…

7. Recipe: Frosted Peppermint Cookie Bars

8. Recipe: Cranberry Crunch Cookies

9. Recipe: Triple Chocolate Cookies

 

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10. Recipe: Vegan Chocolate Zucchini Cookies 

11. Recipe: Jazzed-Up Oatmeal Cookies

12. Recipe: Rosemary-Lemon Cookies

 

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13. Recipe: Brown Butter-Chocolate Chip Cookies

14. Recipe: Snickerdoodle Cookies

Cookie bars photo by Amrita Song, all others by Carmen Troesser

Rachel Wilson is an editorial intern at Sauce Magazine. 

Related Content
• A Cookie Carol

• Sauce Holiday Gift Guide

• Sauce Guide to the Holiday Guide 2017 

 

 

Recipe: Pumpkin Spice Macarons

Wednesday, October 25th, 2017

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These macarons are adorable and full of pumpkin spice goodness. I added pumpkin pie spice to the shells, and the filling is a French yolk buttercream with pumpkin puree, espresso and, yes, even more pumpkin pie spice blended in. Sandwiched together, these macarons are crisp on the outside and soft and gooey on the inside. Kids can even join in the fun using edible ink markers to draw jack-o-lanterns on them. They’re perfect for your Halloween celebration or any fall festivities.

 

Pumpkin Spice Macarons
15 to 20 macarons

For best results, weigh the ingredients.

100 g. egg whites
35 g. granulated sugar
200 g. powdered sugar
120 g. almond flour
½ Tbsp. pumpkin pie spice
Orange food coloring gel
Green food coloring gel
Pumpkin Spice Filling (recipe follows)
Black edible ink marker (optional)*

• Line 2 baking sheets with a silicone baking mat or parchment paper.
• In the bowl of a stand mixer, beat the egg whites and granulated sugar on high speed until stiff. The mixture should not move when the bowl is turned upside down.
• Sift the powdered sugar, almond flour and pumpkin pie spice into a mixing bowl. Using a spatula, gently fold the dry ingredients into the whipped egg whites. Reserve ¼ cup batter and set aside.
• In the large bowl, add the orange food coloring and mix until the desired hue is reached. Using another clean spatula, add the green food coloring to the reserved batter and mix until the desired hue is reached.
• Add the orange batter to a pastry bag fitted with a round tip. Hold the bag perpendicular to a baking sheet and pipe 1½-inch circles about 1½ inches apart. The batter will spread slightly. When the sheet is full, rap the baking sheets on the counter a few times to settle the batter and remove any air bubbles.
• Add the green batter to piping bag fitted with a small round tip and pipe little mounds at the top each orange circle to mimic a stem.
• Let the cookies rest at least 15 to 30 minutes or up to 2 hours, until the tops are dry to the touch.
• Move the racks to the center of the oven and preheat to 285 degrees.
• Bake 8 minutes, leaving the oven slightly ajar to let air escape (use a wooden spoon to prop the door open, if needed). Rotate the cookies and bake another 8 minutes.
• Let cool completely by carefully lifting the silicone mats or parchment paper from the baking sheets and resting them on the counter or a cooling rack. Remove the cooled cookies and pair them according to size.
• Use the edible ink marker to carefully draw jack-o-lantern faces on the macarons, if desired.
• Assemble the macarons by using a spoon to gently add filling into the center of 1 shell. Top with its partner, then gently push down and twist to spread the filling out. The macarons are best served after 12 hours so the flavors have time to meld. Store refrigerated up to 1 week or frozen 2 to 3 months in an airtight container.

 

Pumpkin Spice Macaron Filling

3 egg yolks
¼ cup water
½ cup sugar
¾ cup (1½ sticks) butter
¼ cup pumpkin puree
2 Tbsp. espresso
1 tsp. pumpkin pie spice

• In a mixing bowl, beat the egg yolks. Set aside.
• In a medium saucepan, bring the sugar and water to 238 degrees over medium heat (use a candy thermometer).
• Slowly add the hot syrup to the egg yolks, whisking briskly, until combined. Whisk until the yolk mixture has cooled.
• Use a hand mixer on medium-high speed to beat in the butter, then the pumpkin puree, then the espresso and pumpkin pie spice. The filling should be loose enough to spread, but not watery. Refrigerate to thicken, if needed.

* Edible ink markers are available online or at Michaels in Brentwood.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

Related Content
• Love it or hate it – pumpkin beer season is back

Recipe: Roasted Sriracha Pumpkin Seeds

Recipe: Pumpkin Spice Sandwich Cookies

Baked: Honey & Yogurt Cake

Tuesday, June 27th, 2017

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This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

 

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.
• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.
• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.
• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Stories
Baked: Roasted Green Beans

Baked: Condensed Milk Pound Cake

Everything Is Everything

Baked: Condensed Milk Pound Cake

Thursday, June 8th, 2017

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I enjoy making hazelnut praline from scratch. Toasted hazelnuts are reminiscent of Nutella without the chocolate (though you can always add chocolate if you want). The recipe takes a little work, but it makes a few cups that go a long way in many desserts. You can fill cupcakes with it, add it to batters or simply eat it spread on toast.

I recently had some condensed milk lying around and thought I’d try to make a pound cake incorporating it and the hazelnut praline. The praline doesn’t add too much to the cake – it’s a subtle flavor enhanced when you spread more atop your slice. This was simply perfect when friends came over for tea. The praline has a slight crunch from the caramel and hazelnut and pairs nicely with a moist, simple pound cake.

 

Condensed Milk Pound Cake
Adapted from a recipe at Spicy Southern Kitchen

½ cup hazelnut praline, plus more for serving (recipe follows)
½ cup (2 sticks) room-temperature butter
3 large eggs
1½ tsp. vanilla extract
1 1/3 cups flour
¾ cup sweetened condensed milk
¾ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. coarse sugar

• Preheat the oven to 325 degrees. Line a 9-by-5-inch loaf pan with parchment paper.
• Use the stand mixer with a paddle attachment, beat the hazelnut praline and butter on medium speed until fluffy, about 10 minutes. Add the eggs 1 at a time, then the vanilla.
• Reduce the speed to low and add the flour, condensed milk, baking powder and salt. Scrape down the bowl with a spatula to mix evenly.
• Pour the batter into the loaf pan and evenly sprinkle the top with the coarse sugar.
• Bake about 1 hour, until a knife inserted into the center comes out mostly clean. Let cool at least 10 minutes, then remove from the pan and let cool completely. Serve with more hazelnut praline on the side.

 

Hazelnut Praline

1½ cups sugar
1/3 cup water
1½ cup blanched, toasted hazelnuts
1 Tbsp. hazelnut or vegetable oil

• Place a baking sheet lined with parchment paper or a Silpat mat on a work surface.
•In a small saucepan over medium heat, combine the sugar and water. Occasionally swirl the pan but do not stir. Cook 7 to 8 minutes until it turns amber. Immediately remove from heat, add the hazelnuts and stir to coat.
• Immediately pour the entire mixture onto the lined baking sheet, spreading out the hazelnuts with a spatula. Let cool completely.
• Break the praline into pieces and place in the bowl of a food processor or powerful blender. Add the oil and pulse until a smooth paste forms.
• Pour into a large jar or container and store at room temperature up to 1 month. Spread over slices of pound cake.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Baked: Brownie Cookies with Early Grey Glaze

Thursday, December 29th, 2016

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I love to pair Earl Grey tea with chocolate. It’s flavored with bergamot, an Italian citrus that tastes somewhere between a lemon and an orange and smells a bit floral. I added bergamot extract and ground Earl Grey tea leaves to the powdered sugar glaze that tops these chewy brownie cookies. The result is a dense, almost fudgy cookie base with a sweet, lightly citrus glaze on top.

 

Brownie Cookies with Earl Grey Glaze
Adapted from a recipe at Smitten Kitchen
1 to 2 dozen cookies, depending on size

½ cup (1 stick) butter, softened
¾ cup granulated sugar
1 egg
½ tsp. vanilla extract
1½ cups flour
⅓ cup unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. kosher salt
¼ cup water, plus more to thin the icing
30 g. meringue powder*
½ Tbsp. corn syrup
½ tsp. bergamot extract
1 lb. powdered sugar
¼ tsp. ground Earl Grey tea leaves (from a teabag)

• In a large bowl, cream together the butter and sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat on low speed, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking powder and salt and beat on low speed until well combined. Wrap the dough in plastic and chill at least 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Sprinkle a clean work surface with flour and roll the chilled cookie dough to ¼-inch thickness. Cut into desired shapes and place on the baking sheet.
• Bake 8 to 11 minutes, until the edges are firm and the center is slightly soft and puffed. Let cool completely on a wire rack.
• Meanwhile, make the glaze: In a medium bowl, beat together the water and meringue powder with an electric mixer on medium speed until frothy, about 1 minute. Add the corn syrup and bergamot and mix 5 seconds. Add the powdered sugar and tea leaves and mix on low speed. The mixture will be very stiff. Add water 1 splash at a time until the frosting has a toothpaste-like consistency.
• Transfer half the icing to a piping bag fitted with a round decorating tip. Carefully outline the cookies with the stiff icing.
• Transfer any icing remaining in the piping bag back to the bowl. Add water 1 teaspoon at a time until the icing reaches a glaze-like consistency. Frost inside the outlines as desired. Let dry for a few hours before enjoying.

*Meringue powder can be found at Kitchen Conservatory.

Baked: Frosted Peppermint Cookie Bars

Wednesday, December 21st, 2016

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These minty cookie bars are perfect for Christmas. I’ve added crushed candy canes to the cookie batter and peppermint extract to the frosting. I was afraid it would be too sweet, but the mint balances the sugar quite nicely. The cookie is reminiscent of those delicate lovely Lofthouse treats: fluffy frosting atop a soft, crumbly cookie. Enjoy and happy baking!

 

Frosted Peppermint Cookie Bars
Adapted from a recipe at Sally’s Baking Addiction 
16 cookies

¾ cup granulated sugar
1¼ cup (1½ sticks) room-temperature butter, divided
1 large egg
1 large egg yolk
2 tsp. peppermint extract, divided
2 pinches of kosher salt, divided
1½ cups all-purpose flour
½ cup crushed candy cane pieces, plus more for decoration
1½ tsp. cornstarch
1 tsp. baking powder
½ tsp. baking soda
2 cups powdered sugar
3 Tbsp. milk
Green food coloring

• Preheat the oven to 350 degrees. Line an 8-inch square cake pan.
• In a large mixing bowl, cream the granulated sugar and ½ cup butter with an electric mixer on high speed until fluffy and light, about 5 minutes.
• Add the egg and yolk and beat on high speed, stopping once to scrape down the sides and bottom of the bowl. Add 1 teaspoon peppermint extract and a pinch of salt and beat until combined.
• Add the flour, candy cane pieces, cornstarch, baking powder and baking soda and fold in with a spatula until even and there are no white streaks.
• Pour the batter evenly into the cake pan. Bake 25 minutes, until it is browned on top but still soft. Let cool completely.
• To make the frosting, place the powdered sugar, the remaining ¾ cup butter, milk, the remaining 1 teaspoon peppermint extract and a few drops green food coloring in a bowl. Beat the ingredients together on medium-high speed until light and fluffy. Add more peppermint extract or food coloring to taste.
• Spread the frosting in a thick even layer atop the cookie and sprinkle with crushed candy canes.
• Use a sharp knife to cut the cookie into 2-by-2-inch bars. Store in an airtight container at room temperature up to 5 days.

 

More Holiday Cookie Recipes
• Kourambiedes (Greek Christmas Cookies)
Triple Chocolate Cookies
• Black-White Christmas Cookies
• Hannukah Hamantaschen
Springerle

Baked: Pork Meatballs

Wednesday, December 14th, 2016

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I love a good meatball, and this is a great meatball. The meat is tender, tangy and tastes absolutely divine paired with a balsamic vinegar drizzle or doused in some marinara sauce. They’re easy to prepare on the weekend and freeze for easy meals all week long. Enjoy and happy baking!

 

Pork Meatballs
Adapted from a recipe at A Pleasant Little Kitchen 
1 dozen

1 lb. ground pork
½ cup buttermilk
1/3 cup breadcrumbs
1 egg
3 Tbsp. dried basil
3 Tbsp. finely grated Parmesan
1 Tbsp. minced garlic
1 tsp. kosher salt
Drizzle of balsamic vinegar, for serving

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, mix the pork, buttermilk, breadcrumbs, egg, basil, Parmesan, garlic and salt together and refrigerate 15 minutes.
• Use your hands to form meatballs about the size of golf balls and place on the baking sheet.
• Bake 20 to 25 minutes, until the meatball reaches 160 degrees in the center. Drizzle with balsamic vinegar and serve.

 

Related Content
• Baked: Beef and Cheddar Hand Pies
• Baked: Broccolini Melt
Baked: Chicken Biryani

Baked: Chocolate Chai Cupcakes

Friday, December 2nd, 2016

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Pumpkin spice dominates lattes and baked goods right now, but there’s something special about chai spices. Pairing cinnamon, cardamom, nutmeg and ginger with deep, rich chocolate gives a boost to each bite. The ReTrailer recently cold-brewed its Don’t Chai Know masala chai blend, and the concentrate is the best part: heavily ginger based and infused with all the best masala spices. It’s available at Larder & Cupboard and meant to be blended with milk, but I added it to these super moist chocolate cupcakes for a tangy, spicy kick. It’s the perfect fall dessert. Enjoy and happy baking!

 

Chocolate Chai Cupcakes
Adapted from a recipe at Sally’s Baking Addiction
1 dozen cupcakes

¾ cup chai concentrate*, divided
1 Tbsp. plus a splash heavy cream, divided
1 cup sugar
⅓ cup canola oil
2 large eggs, room temperature
2 tsp. vanilla extract
¾ cup flour
¾ cup cocoa powder, divided
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
2 cups powdered sugar
½ cup (1 stick) butter, room temperature

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a small bowl, stir together ½ cup chai concentrate and 1 tablespoon heavy cream. Set aside.
• In a large bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the chai-cream mixture, flour, ½ cup cocoa powder, baking powder, baking soda and salt and the chai-cream mixture and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• Meanwhile, in a medium bowl, make the frosting by beating the powdered sugar, butter and the remaining ¼ cup chai concentrate, ¼ cup cocoa powder and splash of cream on medium speed until fluffy. The frosting should be thick but spreadable.
• When the cupcakes have cooled, top them liberally with frosting.

* Chai concentrate is available at Larder & Cupboard.

 

More Baked Recipes
Baked: Roasted Sriracha Pumpkin Seeds

Baked: Tropezienne Tarts

Baked: Chocolate Chip-Orange Muffins

• Baked: Chai-Chocolate Chip Scones

 

Baked: Roasted Sriracha Pumpkin Seeds

Wednesday, November 16th, 2016

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Pumpkins abound this time of year, but they’re not just for carving and tablescapes. While the flesh can be used for many things, roasting the leftover seeds are a popular healthy snack. I tried this version on a whim, and they turned out to be rather tasty. It comes together very quickly and makes plenty to share or nosh on all week long. Enjoy and happy baking!

 

Roasted Sriracha Pumpkin Seeds
Adapted from a recipe from Honest Cooking
2 cups

2 cups fresh pumpkin seeds, cleaned from pulp
2 Tbsp. salted butter, melted
3 tsp. brown sugar
3 tsp. Sriracha
1 tsp. five spice

• Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
• Spread the pumpkin seeds evenly on the baking sheet and bake 30 minutes, until dry and golden.
• In a large mixing bowl, mix together the butter, brown sugar, Sriracha and five spice. Add the seeds together until evenly coated.
• Preheat the oven to 300 degrees.
• Return the seeds to the baking sheet in an even layer and bake for 10 minutes. Let cool, then store in an airtight container.

 

Don’t miss more pumpkin recipes
• Vegan Pumpkin Pie
• Pumpkin Spice Sandwich Cookies
• Pumpkin Pie Filling
• Pumpkin Chocolate Chip Cookies
• Ginger Squash Stew Served in a Pumpkin
• Pumpkin French Toast
• Pumpkin Buttered Rum

 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

 

Baked: Tropezienne Tarts

Thursday, November 3rd, 2016

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My husband and I recently returned from our honeymoon in the south of France. Tropezienne tarts were one of many French delicacies we indulged in during our travels. These heavenly cream-filled brioche buns originated in St. Tropez, and many flavors exist like the original orange blossom cream.

I made a filling that reminded me of another favorite from the trip: Nutella-strawberry crepes. The bun is fluffy and soft with a crunch from the pearl sugar on top. The filling is luscious and not too sweet. Watch your dough; my buns to rose a little too much on my first try, so they resemble little burgers. Luckily this doesn’t affect the taste – and I adjusted the recipe so you won’t have the same result!

Tropezienne Tarts
8 to 10 servings
Adapted from a recipe at Joe Pastry  

9 oz. flour, divided
2 Tbsp. milk
3 Tbsp. sugar, divided
1½ tsp. instant yeast, divided
4 eggs, divided
½ tsp. kosher salt
10½ Tbsp. butter, softened and divided
Pearl sugar, for sprinkling*
6 oz. chocolate hazelnut spread
½ cup heavy whipping cream, plus more if needed
½ cup sliced strawberries

• In a large bowl, stir together 3 ounces flour, the milk, 1 tablespoon sugar, ¼ teaspoon yeast, and 1 egg with a fork until combined. Let rest 1 hour, then refrigerate overnight.
• Transfer the batter into the bowl of a stand mixer fitted with the dough hook attachment. Set aside.
• In a large bowl, whisk together the remaining 6 ounces flour, 2 tablespoons sugar, 1¼ teaspoons yeast and the salt until combined. Pour over the top of the existing dough and let rest 2 to 3 hours, until the dry mix starts to look cracked on top.
• Add 2 cold eggs and mix on medium speed until combined, 2 minutes. With the mixer running, add 8 tablespoons butter 1 tablespoon at a time, letting the dough absorb each addition before adding the next tablespoon. When the mixture is combined and the dough is smooth, about 2 minutes, scrape it into a large well-oiled mixing bowl.
• Let rise 2 hours, then cover with plastic wrap, pressing down to push the wrap gently into the dough. Refrigerate the dough at least 2 hours or overnight.
• Line a baking sheet with a silicone mat or parchment paper. Divide the dough into 8 to 10 equal pieces and place them 1 to 2 inches apart. Use your hands to gently flatten the dough, then let rise 1½ hours.
• Preheat the oven to 375 degrees.
• In a small bowl, beat 1 egg. Brush the rolls with the egg wash and sprinkle with the pearl sugar. Bake 10 to 12 minutes, until golden. Let cool completely.
• Meanwhile, in the bowl of a stand mixer, beat together the chocolate hazelnut spread, heavy cream and the remaining 2½ tablespoons butter on high speed until fluffy, adding more cream as needed if the mixture is too stiff.
• Slice the rolls in half and evenly divide the filling among the bottom halves, then top with a few strawberry slices. Replace the top halves and serve.

*Pearl sugar is available at Global Foods

 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

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