Coconut Almond Candy Bars

coconut-almond-candy-barsMy colleague Scott and I were talking about coconut this week, and he mentioned how great a hybrid Almond Joy/Mounds bar would be. This hybrid would involve the coconut and almond middle of an Almond Joy, but the dark chocolate coating of a Mounds.

“But it doesn’t exist,” Scott said.

And then, I had an idea. I’d seen homemade Mounds bar recipes before, so why couldn’t I just take one of those and add almonds to it? The answer is: I could. And I did. This recipe is a hybrid of a few homemade Almond Joy/Mounds bar recipes I found online. According to Mike, they taste exactly like a combined Almond Joy/Mounds, but with a gooier (yes, that’s a word) texture. Next time, I might add more powdered sugar to stabilize the coconut center a bit more, probably another quarter-cup or so.

Ingredients

  • 3 cups shredded coconut
  • 1/2 cup powdered sugar
  • 1 cup sweetened condensed milk
  • 24 whole unsalted almonds, toasted and cooled
  • 1 1/2 cups dark chocolate chips
  • 3 tablespoons shortening

Preparation

Line a large baking sheet with parchment or waxed paper.

In a large bowl, combine coconut, powdered sugar, and sweetened condensed milk. Stir to form a thick paste.

Using a tablespoon from your flatware, scoop coconut mixture and shape into rectangles, pressing tightly to help the mixture come together as best you can. The mixture will be very sticky and quite difficult to form into rectangles, but if you work with it a bit, you can get general rectangle shapes. You’ll need to rinse your hands after every few rectangles; don’t dry them completely after rinsing, which will help the mixture keep from sticking to your hands.

Place rectangles on your baking sheet, then press two almonds into the top of each one. Freeze for 30 minutes, until fairly firm.

While your bars are chilling, place dark chocolate chips and shortening in a microwave-safe bowl and microwave in 30-second intervals until melted, stirring after each interval.

Place a fresh sheet of parchment or waxed paper on another baking sheet.

Remove bars from freezer and using two forks, dip in the chocolate, coating completely. Place dipped bars onto your fresh baking sheet and allow chocolate to set. Store in an airtight container at room temperature for up to 5 days.

Makes 12.

Lady Liberty Cookies

lady-liberty-cookiesMy friend Amanda and I have known each other for 25 years. We met freshman year of high school, and our mutual love of hockey bloomed into one of the most important friendships of my life. The hours we spent on the phone in high school probably funded AT&T throughout the 90s, and not a day goes by that I don’t wish we lived on the same side of the country (I’m in Pennsylvania, while she’s in California) so that we could actually see each other in person. Fortunately, Facebook and texting keep us closely connected, but sometimes I just wish I could sit in her living room with her, drinking tea, talking about everything and nothing.

Amanda is a remarkable woman, raising her son and daughter to be strong, independent thinkers just like she is. She’s also a fierce feminist just like me, so these cookies – named “Lady Liberty Cookies” by my equally feminist husband – are for her. I baked them in solidarity with her and with the millions of other women around the world who are fighting for equal rights, adapting them from The Essential Chewy Sugar Cookie from King Arthur Flour in honor of today’s Women’s March in Washington and various sister marches around the world.

I love you, Amanda! I could not be prouder to have such a strong and fantastic woman as my friend.

Ingredients

  • 12 tablespoons butter, slightly softened
  • 3/4 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2 cups flour
  • 2.25-ounce bottle pink sugar crystals

Preparation

Preheat oven to 375. Line several baking sheets with parchment paper.

Place pink sugar crystals in a small bowl; set aside.

In a mixing bowl, beat butter on medium speed for about 1 minute; add sugar, brown sugar, vanilla extract, nutmeg, baking powder, baking soda, salt, and egg and beat until well-combined.

Add flour and beat to combine.

Using a 2-inch cookie scoop, scoop dough, roll into balls, and dip in sugar to coat completely.

Place cookies at least 2 inches apart on baking sheets; they will spread some when baking. I put 6 cookies per sheet, and that worked well.

Bake for 10 minutes, until edges are barely beginning to brown and centers still look puffy. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature (or pack them and mail them to one of your best friends ever).

Makes 22.

Lemon Raspberry Thumbprints

lemonraspthumbprintMost lemon raspberry thumbprints rely on raspberry jam – which is certainly delicious – but for these treats, I wanted a more traditional thumbprint icing. While I adapted a recipe from King Arthur Flour for the cookie itself, the icing is one of my own creation, a simple blend of powdered sugar, raspberry jam, and lemon juice. I hope the icing sets up as well as traditional thumbprint icing, but if not, these cookies will still be delicious.

You can create a perfectly round indentation in your thumbprint cookies by using a teaspoon from your measuring set. I did both the teaspoon method and the literal thumbprint method in this batch of cookies, and have to admit that I prefer the way the teaspoon ones look.

Ingredients

For the cookies

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 egg
  • 2 3/4 cups flour

For the raspberry icing*

  • 1/3 cup raspberry jam
  • 1 1/2 cups powdered sugar
  • 3/4 teaspoon lemon juice

*These measurements are my best guess – I just kept mixing jam and powdered sugar until I got the flavor that I wanted. 

Preparation

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixing bowl, cream together butter, sugar, vanilla, lemon extract, lemon zest, and salt until light and fluffy, about 2-3 minutes. Add egg and beat well to combine.

Add flour in three batches, beating well to combine between each.

Using a 2-inch cookie scoop, scoop dough and roll into balls. Place about 2 inches apart on baking sheets and use a teaspoon measuring spoon or your thumb to create a deep indentation in the center of each cookie.

Bake for 12-24 minutes, until bottoms are very light golden brown. Remove from oven and cool completely before icing.

To make the icing, combine jam and powdered sugar in a small bowl and mix well to fully combine; add lemon juice about 1/4 teaspoon at a time to thin out slightly. You want a thick drizzle consistency.

Spoon icing into thumbprints and allow to set before serving. Store in an airtight container between sheets of waxed paper for up to 3 days.

Makes 27 cookies.

Clara the Kitchen Mascot

claraMeet Clara, my kitchen mascot. I found her at Crate & Barrel’s after-Christmas sale and couldn’t resist her. I mean, she’s a mouse wearing an apron, oven mitts, and a chef’s hat. What’s not to love?

Clara is named for the girl in the Nutcracker, and though she’s actually a Christmas ornament, I decided to keep her on my kitchen windowsill (sitting in a tealight holder so she won’t fall over) so she can cheer me on in my various baking endeavors. Clara, like me, believes that fear has no place in the kitchen, so she’s always supportive when I want to try something new – though she’d probably appreciate it if I baked with cheese more often.

 

Graham Cracker Pralines

graham-cracker-pralinesIf you’re lucky, you have an aunt like my Aunt Liz. She’s among the kindest, most generous women around, always willing to help not just her family and friends, but also total strangers. Aunt Liz gives great advice and has a wonderful sense of humor. Her home is a refuge surrounded by trees, forever smelling of the wood stove, filled with family photos and memories and comfort.

Aunt Liz is also a legendary cook and baker, whipping up delicious meals and treats. These graham cracker pralines are among my favorite of her offerings, a recipe as simple as it is delicious. They’re the type of treat you’d find in a church cookbook, basic but rich in flavor and texture, sure to please any crowd. This Christmas, I finally asked for the recipe, and was delighted that mine turned out just as delicious as hers always do. Thanks, Aunt Liz, for this recipe and for being the best aunt ever.

Ingredients

  • 15 whole plus one-half graham crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1 cup chopped pecans

Preparation

Preheat oven to 350 degrees. Line a rimmed 11 x 17 baking sheet with parchment paper, or grease your baking sheet.

Place graham crackers in a single layer on the baking sheet. You’ll need to break some of the whole crackers into individual rectangles in order for them all to fit.

Melt butter in a medium saucepan. Stir in brown sugar and pecans, then bring to a gentle boil and cook for 4 minutes, stirring well.

Pour mixture over graham crackers, spreading gently so you don’t dislodge the crackers, but you still cover them as much as you can. The mixture will spread out as it bakes, so don’t worry if your crackers aren’t completely covered.

Bake for 10 minutes. Remove from oven and allow to cool for about 20 minutes in the pan. Break crackers apart; store in an airtight container at room temperature for several days.

Almond Pennies

almond-penniesThese amazing cookies remind me of ones I’ve seen (and eaten, of course) in many bakeries and coffee shops: perfectly round, large enough so that one is all you need as a snack, with a crispy-chewy texture and delicious, delicate flavor. This recipe is adapted from the King Arthur Flour Cookie Companion, a book that has forever changed my baking life. I used a 2-inch cookie scoop to scoop my dough, rather than rolling into table tennis-sized balls as the original instructed.

Although they’re called pennies, these cookies are very generously portioned, baking into 4-inch rounds – far larger than any penny I’ve ever seen. I’d like to try them as smaller cookies so they make a larger batch, and intend to use a 1-inch cookie scoop the next time I make these. The cookies spread a lot when baking, so make sure you leave ample room between them on your baking sheets.

Ingredients

  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 2 1/4 ounces (about 2/3 cup) almond flour
  • 4 1/4 ounces (about 1 cup) flour

Preparation

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minute. Scrape down the bowl and add brown sugar, almond extract, salt, baking soda, and egg, beating very well to combine.

Add almond flour and flour, beating to combine.

Using a 2-inch cookie scoop, scoop dough and roll into balls, placing at least 2-3 inches apart on the baking sheets; I’d recommend no more than 6 cookies per sheet. Dip the bottom of a glass in sugar and press cookies to 1/4 inch thickness.

Bake for 13 to 15 minutes, until cookies are golden brown. Remove from oven and cool on baking sheets for 2-3 minutes, then remove to wire racks to cool completely.

Store in an airtight container for up to 4 days.

Makes 18.

Small Batch Cupcakes – Makes 6

small-batch-cupcakesSometimes you just want a small batch of cupcakes. Maybe you’re having a few friends over for dinner, or making a special meal for yourself and your partner. Even a single 8-inch round layer cake can be too much, but cutting recipes down further – especially when eggs are involved – can be a challenge.

This recipe is adapted from one I found at The Baking Fairy, which was designed for wedding cake tastings. Once you have your batter base, you could very easily flavor it many different ways, using vanilla, almond, citrus, and so forth. I chose fiori di sicilia, a delightful vanilla/citrus extract often used in Italian baked goods like panettone, and paired it with a vanilla almond buttercream. The end result is absolutely delicious, sort of like a creamsicle but with more depth of flavor.

Note: the original recipe was said to yield 4 cupcakes, but mine yielded 6.

Small Batch Cupcakes

Ingredients

  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • dash of salt
  • 4 tablespoons butter, softened
  • 6 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 drops fiori di sicilia*
  • 3 tablespoons milk

*Yes, I use a medicine dropper for this, because it’s a very powerful flavor. If you don’t have a dropper and want to use fiori di sicilia, use about 1/8 teaspoon. 

Preparation

Preheat oven to 350 degrees. Line a cupcake tin with 6 paper liners.

In a small bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add egg, vanilla, and fiori di sicilia and beat until combined.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.

Using a 2-inch cookie scoop, drop scoops of batter into each cupcake well.

Bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and immediately place cupcakes on a wire rack to cool completely before frosting.

Small Batch Buttercream

Ingredients

  • 2 tablespoons butter, at room temperature
  • 1/2 cup plus 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 teaspoons milk

Preparation

In a mixing bowl, beat butter on medium speed for about 3 minutes, until light and fluffy.

Add powdered sugar all at once, then beat on low speed until all of the sugar is incorporated into the butter; this will take a few minutes, and you’ll need to scrape the bowl a few times to get all of the sugar to incorporate properly, since you’re working with such a small batch. Once sugar is incorporated, beat on medium speed for 2-3 minutes.

Add vanilla extract, almond extract, and milk, then beat for another 1-2 minutes.

Frost cupcakes using a small offset spatula; you should have just enough for a generous portion on each, with a little bit left over.

Store cupcakes in an airtight container at room temperature for up to 3 days.

Gingerbread House Cookies

gingerbread-house-cookiesI may have gone slightly overboard with my holiday baking this year. I just couldn’t help myself – there were so many adorable, delicious treats to make, and while I feel completely worn out, I’m glad I made all of it.

These gingerbread house cookies were inspired by a cute cookie cutter I found at the craft store last week – a little house, along with a little gingerbread man. I simply had to make these houses, and decorate them as one would a regular gingerbread house (the three-dimensional kind).

The recipe below made 9 cookies, so you’ll want to double the quantities for a larger batch. I had enough dough left over for about 6 miniature gingerbread men as well.

Gingerbread Cookies

Ingredients

For the cookies

  • 1 1/4 cups flour
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  •  8 tablespoons butter, softened
  • 2 tablespoons plus 2 teaspoons molasses
  • 2 tablespoons plus 2 teaspoons sugar

Preparation

In a medium bowl, combine flour, ginger, cinnamon, allspice, baking soda, salt, and pepper; set aside.

In a mixing bowl, beat butter, sugar, and molasses until fluffy, about three minutes.

Add flour in two batches, beating until well-combined.

Flatten dough into a disc, wrap in plastic, and refrigerate about one hour, until easy to handle.

Preheat oven to 350 degrees.

Roll dough to 1/8 inch thickness and cut into house shapes.

Bake for about 12 minutes; you do not want the gingerbread to burn, so keep an eye on it.

Remove from oven and cool on baking sheets for a few minutes, then cool completely on a wire rack.

Zella’s Icing

Ingredients

  • 1 egg white
  • 3 tablespoons shortening
  • 2 cups powdered sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1-2 teaspoons water, if necessary
  • Red and green food coloring
  • Flower-shaped sprinkles, if desired

Preparation

Combine egg white, shortening, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for one minute.

Add additional cup powdered sugar and beat on low speed until combined, then on high speed for one minute.

Add vanilla and almond extracts.  Beat on high speed for one or two minutes, until very well combined.

Check the frosting’s texture; it should be like very, very soft peanut butter and very easily spreadable.  If necessary, add one to two teaspoons of water to thin the frosting and beat well to combine.

To decorate your cookies, fit a small piping bag with a small plain tip and pipe on doorways and windows. Replace the tip with a star tip to pipe on snow.

Tint frosting green and add wreaths, trees, and shrubs.

Tint frosting red and add berries to your wreaths and shrubs, as well as other decorative dots or shapes.

Use white frosting as glue to adhere flower shapes, if desired.

Allow frosting to set for about 30 minutes before storing. Store at room temperature in an airtight container between layers of waxed paper for about 3 days.

 

Reindeer Cookies

reindeer-cookiesMy goddaughter Maureen and her little sister Margo went absolutely insane for the chocolate bat cookies I sent them for Halloween. According to their mom, they practically licked the crumbs off the table. So what did I bake them for Christmas? Another batch of chocolate sugar cookies, this time in the shape of trees, stockings…and reindeer.

To make these adorable treats, I used a gingerbread man cookie cutter, then flipped the cookies upside down to make reindeer heads. This is another popular item on Pinterest this year, and I admit that I looked at several cookie designs before settling on this one. You could certainly give them Rudolph-esque red noses if you like, but I went with a standard brown, as well as chocolate chip eyes.

Chocolate Sugar Cookies

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 12 tablespoons butter, softened
  • 1 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Preparation 

In a medium bowl, combine flour, cocoa powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until fluffy. Add egg and vanilla extract, beating until well-combined.

Slowly add flour mixture, scraping the sides of the bowl often and beating until a very well-combined, soft dough forms.

Gently knead the dough a few times to make sure it comes together; roll dough into a ball and flatten into a disc. Wrap in plastic and chill for 1 hour.

Preheat oven to 375 degrees; line three baking sheets with parchment or foil.

On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with a bat-shaped cookie cutter; if using different shapes, be sure to bake the same shape on one cookie sheet. Baking different-sized or differently-shaped cookies on the same sheet can lead to uneven results; some of your cookies might be underdone while others will be overdone.

Bake for 8-10 minutes, until edges are set. Remove from oven and cool on cookie sheets for 1-2 minutes, then remove to wire racks to cool completely.

Zella’s Icing

Ingredients

  • 1 egg white
  • 3 tablespoons shortening
  • 2 cups powdered sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1-2 teaspoons water, if necessary
  • Brown food coloring
  • Miniature chocolate chips, for eyes

Preparation

Combine egg white, shortening, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for one minute.

Add additional cup powdered sugar and beat on low speed until combined, then on high speed for one minute.

Add vanilla and almond extracts.  Beat on high speed for one or two minutes, until very well combined.

Check the frosting’s texture; it should be like very, very soft peanut butter and very easily spreadable.  If necessary, add one to two teaspoons of water to thin the frosting and beat well to combine.

To frost your cookies:

Turn gingerbread men upside down so the feet act as the antlers.

Reserve a small portion of white frosting for the eyes, then tint the remaining frosting light brown for the faces.

Frost the faces using a small offset spatula, then tint the remaining frosting darker brown. Fit a piping bag with a small plain tip and pipe on antlers, the insides of the ears, and the noses.

Use white frosting to pipe two eyes, then place a miniature chocolate chip in the center of each.

Let frosting set for about 30 minutes; store in an airtight container between layers of waxed paper for us to 3 days.

Makes about 3 dozen.

Gingerbread Cake with Molasses Cream Cheese Frosting

gingerbread-cakeThis Christmas, I wanted to make something different for dessert, and I found this amazing recipe on Pinterest. Sometimes you never know with Pinterest recipes – but this one is top-notch.

Adapted from a recipe at Great Grub, Delicious Treats (which was adapted from a recipe from Better Homes & Gardens), this cake and frosting are absolutely delicious. I added allspice and cloves to my batter in addition to the ginger and cinnamon, and I’m very glad I did. My mom and I couldn’t decide whether we liked the cake or the frosting best, and Mike is yet to weigh in. Either way, this cake was a huge hit after our Christmas dinner yesterday.

I cut the original recipe in half for a single layer for just the three of us, and I cut the frosting recipe in half as well, but it was still far too much. The measurements below are adapted further for what I believe would be an appropriate amount of frosting for a single layer 9-inch cake; I have a ton left over in my fridge, which will probably go in cupcakes this week.

Gingerbread Cake

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons butter, at room temperature
  • 6 tablespoons brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/2 cup water

Preparation

Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan and line with a circle of parchment; lightly grease the parchment.

In a medium bowl, combine flour, cinnamon, ginger, allspice, cloves, baking powder, and baking soda; set aside.

In a mixing bowl fitted with the paddle attachment, cream together butter and brown sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl well. Add molasses and egg and beat well to combine.

Add flour mixture and water alternatively in three batches, starting and ending with the flour and mixing to combine between each.

Pour batter into prepared pan and bake for 28-32 minutes, until a cake tester comes out clean. Be careful not to over-bake this cake, as the sides can easily burn.

Cool in the pan for about 20 minutes, then remove to a wire rack to cool completely before frosting.

Molasses Cream Cheese Frosting

Ingredients

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1 tablespoon molasses
  • 1 1/2 teaspoons vanilla extract
  • 2 cups powdered sugar

Preparation

In a mixing bowl fitted with the paddle attachment, beat butter and cream cheese until combined, about 2-3 minutes.

Add molasses and vanilla, beating well to combine. Scrape down your bowl well.

Add powdered sugar, 1 cup at a time, beating to completely combine; continue to beat for 1-2 minutes, scraping the bowl well, to reach an easily spreadable consistency.

Frost top and sides of cake.

Store in the refrigerator, but let the cake sit at room temperature for about 30-45 minutes before serving.