Dark Chocolate Chip and Currant Biscotti

INGREDIENTS:

makes ~60 cookies according to Lebovitz (I got ~40)

• 350 gr AP flour
• 1 tspn baking powder
• 100 gr white granulated sugar
• 100 gr dark brown sugar
• 3 large eggs
• 1 tspn vanilla extract
• 1 1/2 cups bittersweet chocolate chips
• 1/2 cup dried currants

METHOD:

1. Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
2. Whisk to combine the flour and baking powder in a bowl. Set aside.
3. In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
4. Gently fold the flour into the egg mixture.
5. Add and gently mix in the chocolate chips and dried currants.
6. On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
7. Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
8. Decrease the oven temperature to 150 degrees C.
9. Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
10. Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling.  Store in an airtight container.

Cardamom, Orange & Honey Granola

INGREDIENTS:

• 1/4 C canola oil
• 4-6 Tbsp. honey, depending on how sweet you like it
• 2 Tbsp. orange juice
• 1 tsp. ground cardamom (1 1/2 if you love it like I do!)
• 1/8 tsp. salt
• 3 C gluten rolled oats
• 1/2 C finely chopped dried apricots
• 1/2 C finely chopped prunes or dried pears
• 3/4 C raw nuts (almonds, hazelnuts, chopped brazil, pecan, or a mixture)
• 2 Tbsp. flax seeds
• 2 Tbsp. sesame seeds
• Zest of one large orange

METHOD:

1. Preheat your oven to 180˚C and line a sheet pan with parchment paper. (You can make this recipe raw if you have a food dehydrator, just set the temp on low and let it dry for a couple days)
2. In a small saucepan, combine the oil, honey, orange juice, salt and cardamom. Heat on low and stir well.
3. Combine the remaining ingredients in a large bowl.
4. Pour the wet ingredients over the dry and stir until well mixed.
5. Dump the whole lot out onto the parchment paper and spread out evenly.
6. Bake for 20-25 minutes, stirring once about midway through cooking.

Ginger, White Chocolate, and Strawberry Trifle

makes enough for 3-4 individually sized trifles

INGREDIENTS:

for white chocolate creme anglaise:
You will need ~1 cup of this recipe, so save the rest for another use.

• 6 oz. white chocolate, finely chopped
• 3 egg yolks
• 4 oz. whole milk
• 4 oz. heavy cream
• 2 Tbspn sugar
• 1 pinch salt
• 1/2 vanilla bean

METHOD:

1. Place chopped white chocolate in a bowl with a fine sieve on top. Set aside.
2. In a separate bowl, whisk together egg yolks until light. Set aside.
3. In a saucepan over medium-high heat, combine milk, cream, sugar, and salt. Scrape the seeds of the vanilla bean into the milk mixture and put the pod in as well.  Bring to a near simmer.
4. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
5. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks.  Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute.  Remove from heat immediately.
6. Pour the hot creme anglaise through the strainer onto the white chocolate.  Let sit for a minute and then whisk until the white chocolate completely melts.
7. Let cool completely in the refrigerator.

for ginger genoise:

• 50 grams flour
• 12 grams cornstarch
• 1 tspn ground ginger
• 4.5 Tbspn butter
• 1/2 tspn vanilla extract
• 6 egg yolks, at room temperature
• 88 grams sugar
• 2 Tbspn water
• 1/4 cup roughly chopped crystallized ginger (recipe below)

METHOD:

1. Preheat oven to 180 degrees C.  Prepare a quarter sheet pan, lined with parchment paper and then lightly greased and floured.
2. Combine flour, cornstarch, and ground ginger and set aside.
3. On the stove, heat the butter until the solids drop to the bottom and begin to brown.  Remove from heat immediately and strain through a fine mesh strainer to remove the solids.  Add the vanilla extract to the liquid butter and keep warm.
4. In a mixer bowl over simmering water, combine the egg yolks and the sugar.  Whisk constantly until the mixture is almost hot to the touch.
5. Transfer the warmed egg yolks and sugar to the mixer and whisk on high for five minutes.
6. Add the water to the eggs and sugar, and whisk briefly on medium to combine.
7. Using a large balloon whisk, fold in the flour mixture to the eggs in two parts.
8. Fold in the melted butter and vanilla to the batter in two parts.  Do not overmix!
9. Fold in the chopped crystallized ginger, being careful not to overmix.
10. Immediately pour the batter onto the prepared pan.  Smooth out the batter, though it may not fill the whole pan–that’s okay.
11. Bake for 20-30 minutes until the cake is golden and the top springs back when lightly pressed.  Remove from oven and cool.

for white chocolate creme anglaise cream:

• 2/3 – 1 cup of white chocolate creme anglaise, cold
• 1 cup of heavy whipping cream, cold
• 1/4 cup powdered sugar, sifted

METHOD:

1. Whisk the white chocolate creme anglaise for a few seconds.  Set aside.
2. Using a large balloon whisk, whip the cream until soft peaks, gradually adding the powdered sugar.
3. Gently but quickly, fold in the creme anglaise to the whipped cream.  Use immediately.

for assembly:

• ginger syrup
• fresh strawberries, hulled and sliced in half
• chopped crystallized ginger, optional

METHOD:

1. Using a large round cookie cutter about the size of your trifle glass, cut out cake rounds from the genoise.
2. Brush the cake cut-outs liberally on both sides and all edges with ginger syrup.
3. In each trifle glass, layer cream, cake, and strawberries.  Top with extra chopped crystallized ginger and strawberries.

How to Make Candied Ginger

You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.

INGREDIENTS:

• 1 pound (500g) fresh ginger, peeled
• 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
• 4 cups (1l) water
• pinch of salt

METHOD:

1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
2. Put the ginger slices in a nonreactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

Gimme s’more cakelettes

INGREDIENTS:

makes eight 3-inch cakelettes

for graham crackers:

• 1/3 cup honey
• 2 Tbspn molasses
• 4 Tbspn whole milk
• 2 Tbspn vanilla
• 2 1/2 cups + 2 Tbspn all purpose flour
• 1 cup light brown sugar
• 1 tspn baking soda
• 3/4 tspn salt
• 7 Tbspn butter, cold

METHOD:

1. Whisk together the honey, molasses, milk, and vanilla until thoroughly combined. Set aside.
2. Place the flour, light brown sugar, baking soda, and salt in a food processor and pulse until combined.
3. Cut the butter into the food processor and pulse until the mixture resembles a coarse meal.
4. Add the pre-mixed liquid ingredients to the food processor and pulse just until a dough begins to form.
5. Dump the contents of the food processor out onto a lightly-floured surface and form into a rectangle. Cover and chill in the refrigerator until firm, preferably overnight.
6. Preheat the oven to 180 degrees C. Line a baking sheet (or two) with parchment paper or a silpat and set aside.
7. Once chilled, work with the dough in two batches, keeping a batch in the refrigerator while working with the other. Roll the dough out thinly on a lightly-floured surface until it is about 1/8-inch thick. Cut eight 3-inch rounds of dough out and shape the rest as rectangles. Place the cut-out dough on the prepared baking sheets, leaving about one inch between each cracker.  Prick the surface of each cracker a few times with a fork.  Chill the baking sheet for 25-30 minutes.
8. Bake the crackers in the oven for about 18-20 minutes, rotating the sheet half-way through to promote even baking. Remove from the oven when the crackers have turned brown and are slightly firm to the touch. Let cool completely.

[Tip: If you can, cut the cookie rounds slightly less than 3″ in diameter, as they’ll “grow” a little in the oven and reach 3″.]
[Tip: The original recipe calls for a 25 minute baking time, but I found this far, far too long in my temperature-accurate oven.]

for graham cracker genoise:

• 30 gr graham crackers
• 20 gr all purpose flour
• 12 gr corn starch
• 4.5 Tbspn butter
• 1/2 tspn vanilla extract
• 6 egg yolks, at room temperature
• 88 gr sugar
• 2 Tbspn water

METHOD:

1. Preheat the oven to 180 degrees C. Prepare a quarter sheet pan, lined with parchment paper and then lightly greased and floured.
2. In a food processor, grind the graham crackers into a fine powder.
3. Combine the powdered graham crackers with the flour and cornstarch and set aside.
4. On the stove, heat the butter until the solids drop to the bottom and begin to brown. Remove from heat immediately and strain through a fine mesh strainer to remove the solids. Add the vanilla extract to the liquid butter and keep warm.
5. In a mixer bowl over simmering water, combine the egg yolks and the sugar. Whisk constantly until the mixture is almost hot to the touch.
6. Transfer the warmed egg yolks and sugar to the mixer and whisk on high for five minutes.
7. Add the water to the eggs and sugar, and whisk briefly on medium to combine.
8. Using a large balloon whisk, fold in the graham cracker and flour mixture to the eggs in two parts.
9. Fold in the melted butter and vanilla to the batter in two parts. Do not overmix!
10. Immediately pour the batter onto the prepared pan. Smooth out the batter so that it’s about 1/2-inch thick. The batter may not fill the whole pan–that’s okay.
11. Bake for 20-30 minutes until the cake is golden and the top springs back when lightly pressed. Remove from oven and cool.
12. Prepare a silpat on a baking sheet or line the baking sheet with parchment paper. Line eight 3 x 2″ cake rings with parchment paper and place them on the prepared baking sheet. Once the genoise is cool, cut out eight 3-inch circles of cake and fit them into the bottom of the cake rings. Set aside.

for chocolate souffle cake:

• 6 Tbspn butter
• 7 oz. dark chocolate, chopped
• 4 eggs, separated.
• 3 oz. sugar, divided into equal parts (1.5 oz x2)
• pinch of salt

METHOD:

1. Preheat the oven to 165 degrees C.
2. In a small saucepan over medium heat, melt the butter. Once the butter is melted, add the dark chocolate, whisking until the chocolate has completely melted and the mixture is smooth. Remove from heat and set aside to let cool briefly.
3. In a mixer using the whisk attachment, whisk together the egg yolks and 1.5 oz of sugar on high until light, fluffy, and triple in volume, about 4-5 minutes.
4. Fold the chocolate mixture into the whipped egg yolks.
5. In a separate bowl, either by hand or using a mixer, whisk the egg whites. Start on medium low until the surface of the egg whites are covered in foam.  Then increase the speed to medium high, gradually add the remainder of the sugar and whisk until the egg whites hold medium stiff and glossy peaks.
6. Fold a third of the egg whites into the chocolate and yolk mixture. Then gently! fold the remaining whites in until there are no streaks visible.
7. Immediately divide the batter into the eight cake rings on top of the graham cracker genoise layer at the bottom.
8. Bake for 20-30 minutes until the tops of the cakes are no longer shiny, but do not allow the cakes to puff up and “souffle”! Remove the cakes from the oven immediately and let cool completely, preferably overnight. They will continue to firm up while they cool.

for dark chocolate ganache:

• 3 oz. dark chocolate, chopped
• 2.5 oz. heavy cream
• 1 Tbspn butter
• 1 Tbspn chocolate liqueur, optional

METHOD:

1. Place the chopped chocolate in a heat-proof bowl and set aside.
2. In a small saucepan over medium high heat, bring the heavy cream and butter to just barely a simmer.
3. Pour the simmering cream mixture onto the prepared chocolate. Let sit for two minutes.
4. Whisk the chocolate and cream until completely smooth. Then whisk in the chocolate liqueur, if using.
5. Spread a layer of the ganache onto each round graham cracker. Let cool at room temperature for about an hour, until the ganache is no longer liquid. If a softer cookie is desired for the cake, let the graham crackers sit uncovered for about a day; otherwise for a crisper cookie, use immediately or store in an airtight container.

for Italian meringue:

• 11 oz. sugar (~310 grams)
• 5 oz. water (~140 grams)
• 150 gr egg whites (~5 egg whites)
• pinch of cream of tartar, optional

METHOD:

1. Combine water and sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
2. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam all over, then increase speed to medium high. Whisk until medium stiff peaks form and stop.
3. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
4. Continue whisking until the bowl of the mixer is at body temperature and not warm to the touch anymore.
5. Unmold the genoise and chocolate souffle cakelettes. Spoon about a tablespoon or two of the Italian meringue on top of each cakelette and top with a prepared chocolate ganache-covered graham cracker round.
6. Frost the outside of each cakelette with meringue. Using a blow torch, brown the meringue. Serve at room temperature but store in the refrigerator.

Peanut Butter Cornmeal Cookies

INGREDIENTS:

Yields about 18 cookies

• 1 cup chunky peanut butter
• 1/2 cup granulated sugar, plus extra for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/3 cup cornmeal

METHOD:

1. Preheat oven to 180 degrees C.
2. In a large mixing bowl, cream together the peanut butter and sugar. Add the egg and vanilla extract, mixing well. Stir in baking powder and cornmeal. The batter will be very thick. Add 2-3 tablespoons water to smooth out the batter.
3. Form tablespoon-sized balls and roll cookie dough in sugar. Place cookies on a baking sheet and flatten. Press a fork into the top to create decorative patterns. Bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely. The cookies will be very fragile and need to cool down before they can be moved.

 

 

Chocolate-Dipped Caramels

INGREDIENTS:

• 1 cup heavy whipping cream
• 3/4 cup light corn syrup
• ½ cup sugar
• ½ cup light brown sugar
• ½ cup butter
• ¼ tsp coarse salt
• 1 cup walnuts, pecans, almonds, or macadamia nuts toasted
• seeds scraped from a 1-inch segment of vanilla bean pod
• 9 ounces of good milk chocolate, tempered

METHOD:

1. Line an 8 x 8 inch baking dish with non-stick aluminum foil.  Set aside.
2. In a large heavy saucepan, combine cream, corn syrup, sugar, brown sugar, butter, and salt.  Bring to a boil over medium-high heat, stirring often.  Once it comes to a boil, cook without stirring until mixture reaches 115°C.  Remove pan from heat.  Add nuts and vanilla seeds, stirring well to combine.  Pour into prepared dish.  Allow to cool for 1-2 hours.
3. Using foil as handles, lift caramel from dish.  Remove foil, and place caramel on a cutting board. Cut into 1-inch squares. (I like to use a pizza cutter and a plastic quilting ruler as a guide to get perfect squares.)
4. Line a flat cookie sheet with wax paper or parchment paper.  Melt chocolate over double boiler, and temper it.  Drop 3-4 caramel cubes into the chocolate at a time, and remove with two forks, tapping one fork on the other to remove excess chocolate.  Place carefully on prepared cookie sheet.  When all caramels are coated, set aside and allow chocolate to firm up at room temperature.

Makes 64 caramels.

Sticky Cinnamon Scrolls

INGREDIENTS:

• 2 1/3 cups self rising flour (or all-purpose flour with 2-3 teaspoons baking powder)
• pinch of salt
• 1/2 stick butter, chilled
• 2/3-3/4 cup buttermilk (or regular milk)
• large chunk of spreadable butter
• sugar
• cinnamon
• raisins
• nuts – walnuts, peanuts, whatever you have in the cupboard, coarsely chopped
• 1 egg, lightly beaten

METHOD:

1. Preheat the oven to 180 degrees C.
2. In a bowl, mix the flour with a little salt and the butter until the dough looks like coarse sand (or conversely, you could use your food processor).  Slowly add the buttermilk into a supple dough.
3. Roll the dough ball out into a very thing slab (say, 1/8 inch thick) on the countertop dusted with flour.  Liberally spread butter on the dough.  Sprinkly with sugar, cinnamon, raisins, and chopped nuts.  Roll slab lengthwise into a long rope.
4. Butter a baking sheet or cover with parchment paper.  Cut the roll into equal small rolls and place them upright against each other on the sheet.  They don’t have to fit tightly.  Brush with the lightly beaten egg and bake the scrolls for approximately 25 minutes until golden brown and cooked on the inside.

Serve with chilled butter.  Also delicious with whipped cream or unsweetened creme fraiche.
Makes 4-6 Servings

Croissant Cinnamon Rolls

INGREDIENTS:

Dough

• 3 cups All-Purpose Flour,  plus extra for rolling
• 1 tablespoon instant yeast
• ¼ cup sugar
• 1 ¼ teaspoon salt
• 1 cup whole milk, cold
• 2 tablespoon unsalted butter, softened, but cool
• 2 ½ sticks butter, cut into 1-tablespoon pieces, cold
• 1 tablespoon All-Purpose Flour

Filling:

• ¾ cup light brown sugar
• 1/2 tablespoon ground cinnamon
• 1/8 tsp salt

Egg Wash:

• 1 egg
• 1 tablespoon sugar
• 1 tablespoon water

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

METHOD:

The Dough:

1. Whisk 3 cups flour together with the yeast, sugar, and salt in a medium bowl.  Place the milk in the bowl of a standing mixer fitted with the dough hook.  Add the flour mixture and kneed at low speed until a ball of dough forms.  Cut the 2 tablespoons butter into small pieces and add to the dough.  Continue to knead until the butter becomes fully incorporated and the dough becomes smooth, begins to form a ball, and clears the sides of the bowl.  Add up to ¼ cup more flour, one tablespoon at a time if the dough is too sticky.  Place dough in a bowl, cover with plastic wrap, and refrigerate for one hour.
2. Place the 2 ½ sticks of butter and 1 tablespoon flour into the bowl of a standing mixer with the paddle attachment.  Beat until butter is uniformly smooth and creamy.
3. Turn dough out onto a floured work surface.  Roll dough into 10 x 14-inch rectangle.  Spread butter evenly over the bottom 2/3 of the rectangle.  Fold unbuttered third onto the middle third.  Brush away excess flour with a clean pastry brush. Then fold that onto the bottom third.  Seal edges with side of your hand.
4. Using a rolling pin, gently whack the dough, starting at the center of the dough and go outward.  Then gently roll the dough into about a 7 x 12-inch rectangle, and fold into thirds again.  Make sure that the butter doesn’t break through.  IF it does, sprinkle with flour.  Fold the square into thirds to form a long rectangle, brushing away excess flour as you fold.  Wrap in wax paper and then place in an unsealed gallon size plastic bag. Refrigerate for about 30-45 minutes.
5. Remove dough from refrigerator and remove from bag/wrap, and on a floured surface, gently whack and roll into a 10 x 14-inch rectangle.  As in step four, fold dough into thirds and then fold one last time so you have a square again.  Wrap and refrigerate again for 2 hours to overnight.
6. Forming  & Baking the Rolls: Mix the brown sugar, cinnamon and salt with a fork and set aside.
7. Line two baking sheets with parchment paper.
8. Remove dough from refrigerator and roll into a rough 16” x 16” rectangle about ¼” thick. Evenly spread the brown sugar/cinnamon mixture over the surface of the rectangle, leaving about 1 inch clear at one end. Gently press sugar down with the flat palm of your hand. Starting at the edge opposite the unsugared edge, roll the dough into a log.  Gently pinch the seam to seal.
9. With a very sharp knife, trip off ends.  Cut log into 12 equal pieces. (Actually, I like to cut off about an inch from each end before cutting my 12 pieces, so that I get evenly sized rolls in the end. Then, you end up with two little extras for tasting.) Place cut rolls on the baking sheet, at least three inches apart. Let rise for 45 minutes, or until rolls are puffed and leave an indentation when gently poked on the side with a finger.
10. Preheat oven to 205°.  Place one pan in refrigerator until the other is done baking.  Whisk egg wash ingredients in a small bowl and brush each roll with it, on the sides and top.  Bake for 13-15 minutes, until a deep golden brown color all over.
11. Remove pan from the oven and let cool for 5 minutes.  Slide parchment with rolls onto wire rack to cool.  Allow to cool at least 10-15 minutes before frosting.  Repeat with other pan.
12. Whisk glaze ingredients together in a small bowl until smooth. Drizzle over warm, not hot, cinnamon rolls.

Makes 12 cinnamon rolls

Rocky Road

INGREDIENTS:

• 4 cups semisweet chocolate chips, divided
• 1/2 cup smooth peanut butter
• 1/2 cup Nutella (or omit Nutella and use 1 cup peanut butter)
• 4 cups miniature marshmallows
• 1 cup chopped walnuts (or other nut)
• 13 whole cracker sheets / or digestives or biscotti

METHOD:

1. Grease or line a 7″ x 11″ pan with parchment paper or wax paper.
2. Place 6 crackers over the bottom and cut one cracker with a serrated knife to make pieces that will fit into the blank spots.In a heavy medium saucepan over low heat, melt together 2 cups of chocolate chips, peanut butter, and Nutella. Stir until smooth.Remove from heat and stir in marshmallows and nuts.
3. Spread mixture over crackers. Cover with a layer of crackers, again cutting the extra cracker to make smaller pieces to fit into blank spots. Cover with plastic wrap and foil. Allow to cool completely in the refrigerator overnight. When chilled, lift out of pan by the paper and cut with a serrated knife into four long stripsIn a double boiler, melt 1 1/2 cups of the remaining chocolate chips. Stir until just melted. Remove top of double boiler from the bottom and stir in the remaining 1/2 cup and stir until completely melted. If it seems to take a long time, you can place on the double boiler again  for 15-20 seconds to heat a little more.
4. Line a cookie sheet with wax paper. Carefully spread a thin layer of melted chocolate over every side of each strip of rocky road. Set on wax paper and place in refrigerator to set.
5. Once chocolate is set, cut 3/4-inch segments with a serrated knife. Store in an airtight container. I think it tastes best at room temperature.

Makes about 4 dozen pieces.

Flaky Apple Turnovers

INGREDIENTS:

• 4 1/4 cups All purpose flour
  
• 1 teaspoon salt
• 2 cups (1 pound) cold butter
• 1 egg, beaten
• 1 cup ice water
• 1 batch of apple filling (recipe below)
• 1 cup powdered sugar mixed with 2-3 tablespoons heavy cream & 1/2 teaspoon vanilla, for icing, if desired

METHOD:

1. In a large bowl, stir together the flour and the salt. Cut cold butter into half-inch slices and add to the flour mixture. Toss until butter pieces are coated with flour and separated from each other.
2. Stir egg and ice water together and then pour all at once into the flour/butter mixture. Using a spoon quickly mix until you see no obvious wet spots. Butter will still be in large pieces and “dough” will be in shaggy bits and there will still be lots of flour that’s not mixed in yet.
3. Turn the dough out onto a large sheet of parchment paper (or a lightly floured pastry cloth if you have one). Knead the dough ten times or so by pressing and pushing dough together, using the parchment between your hands and the dough, to form a rough square shape. Using a little extra flour for the rolling pin, roll dough into a 15×10 inch rectangle. Fold 2 short sides to meet in the center. Bring the top edge down to meet the bottom edge to form 4 layers. You will now have a long rectangle about 7 1/2 by 5 inches.
4. Repeat rolling and folding process once more. Wrap dough in the parchment paper you’re using, and then wrap that in plastic wrap. Chill dough for 20-30 minutes. Repeat rolling and folding process two more times, and then chill the dough another 20 minutes before forming turnovers.
5. Once dough is chilled, and the filling is cooled, preheat oven to 375 degrees Fahrenheit.  Line a baking sheet with parchment paper.
6. Cut dough into 4 equal pieces. Refrigerate remaining pieces while you work with one piece at a time.
7. Roll the fourth of dough out into a 11×11 inch square. Trim the sides with a pizza cutter to “square it up” and made the edges clean.* Cut the large square into four equal squares. Moisten two adjacent sides of one of the squares and scoop about 1/3 cup of apple filling into the middle. Fold the square into a triangle and press edges slightly to create an initial seal. Then take a fork and go around the seams and press firmly to seal. Then take a sharp knife and poke 2 or 3 vents in the top of the triangle. Repeat with remaining squares.
8. Place turnovers onto the parchment-lined, leaving about 2 inches between turnovers. Bake at 190 degrees for about 20-22 minutes, or until puffed and deep golden brown on the tops and bottoms.
9. Remove to a wire rack to cool. When turnovers have cooled about 10-15 minutes, you can drizzle them lightly with icing, or eat them as is.

NOTE: Unbaked turnovers can be frozen on a parchment or wax paper lined baking sheet. When frozen solid, place turnovers in a large zip-top bag for later baking. When ready to bake, preheat oven to 190 degrees , place on parchment lined baking sheet and bake for 22-25 minutes, or until puffed and deep golden brown on tops and bottoms.

Makes 16 turnovers

Apple Filling

• 4 medium apples, peeled, cored, and diced into 1/2 inch cubes
• 1 tsp lemon juice
• 2 cups water (or 1 cup water + 1 cup apple juice)
• 3/4 cup white sugar
• 3 T cornstarch
• 1/2 tsp ground cinnamon
• 1 pinch nutmeg
• 1/8 tsp salt
• 1/2 cup raisins (optional)

METHOD:

1. In a large bowl, toss diced apple with lemon juice and set aside.  Pour water (or water + apple juice) into a high-rimmed saute pan over medium heat.  Combine sugar, cornstarch, cinnamon, salt, & nutmeg.  Add to liquid in pan, stir well, and bring to a boil.  Boil for 2 minutes, stirring constantly.
2. Add apples and return to a boil.  Reduce heat, cover and simmer until apples are tender, about 10-12 minutes.  Stir in raisins. Transfer to a heat-proof bowl and cool completely before using.

Valentine’s Checkerboard Cookies

INGREDIENTS:

Makes about 3 dozen cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 1/4 teaspoon red food coloring

METHOD:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough until it begins to hold together, about 1 to 2 minutes. Divide dough in half. Add the food coloring to one of the halves and knead until fully incorporated.
3. Divide each dough into 2, to make 4 balls of dough (2 of each color). Using your hands and a ruler, roll out one dough ball into a 11 inch rope and flatten each side with a bench scraper to make a long square shape. Repeat with remaining 3 balls of dough and alternate and stack to make a 4 square checkered dough, press gently to adhere them together. Wrap in plastic wrap and refrigerate 30 minutes, or freeze 15 minutes.
4. Preheat oven to 180 degrees. Line a baking sheet with a parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Strawberry Cream Puffs

INGREDIENTS:

For the pastry puffs:

• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
• 1/2 cup whole milk
• 1/2 cup water, plus more as needed
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature

For the strawberry mousse:

• 2 tablespoons water
• 1 (1/4-ounce) packet unflavored gelatin
• 8 ounces strawberries, washed, hulled, and cut into large dice
• 2 tablespoons granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 cup heavy cream
• Powdered sugar, for dusting

METHOD:

For the pastry puffs:

1. Heat the oven to 220°C and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
2. Heat the butter, milk, measured water, sugar, and salt in a medium, nonreactive saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
3. 
4. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
5. 
6. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
7. With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
8. 
9. Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart.
10. 
11. Dip your finger in the bowl of water and smooth the top of each mound.
12. Place the baking sheet in the oven, reduce the temperature to 180°C, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.

For the strawberry mousse:

1. Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
2. Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
3. Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
4. Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
5. Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
6. Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.

Bittersweet Chocolate Truffles

INGREDIENTS:

• 1 cup heavy cream
• 1 pound bittersweet chocolate, finely chopped
• 1 whole vanilla bean
• 2/3 cup natural unsweetened cocoa powder (about 2 ounces)

METHOD:

1. Place the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and set aside. Place the chopped chocolate in a heatproof bowl and set aside.
2. Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream. Discard the pod or reserve it for another use. Let the cream and vanilla steep for 10 minutes.
3. Return the cream to a gentle simmer over medium heat. Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes. Whisk the chocolate and cream together until very smooth. Pour the chocolate mixture into an 8-by-8-inch baking dish. Cover and refrigerate until hardened, at least 5 hours.
4. Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until it’s somewhat smooth and round. Place on a baking sheet and repeat with the remaining chocolate mixture.
5. Place the cocoa powder in a shallow bowl or pan. Roll the truffles in the cocoa powder until evenly coated. Store the truffles at a cool room temperature for up to 2 weeks in an airtight container, but do not refrigerate or freeze them—this damages the texture of the creamy chocolate.

Mini Tiramisu Éclairs

INGREDIENTS:

For the pastry puffs:

• 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
• 1/4 cup plus 2 tablespoons whole milk
• 1/4 cup plus 2 tablespoons water, plus more as needed
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 3/4 cup all-purpose flour
• 3 large eggs, at room temperature

For the filling:

• 1/2 cup cold heavy cream
• 1/2 cup cold mascarpone cheese (about 4 ounces)
• 2 tablespoons sweet Marsala wine (or Kahlua)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the glaze:

• 2 tablespoons heavy cream, plus more as needed
• 2 tablespoons sweet Marsala wine (or Kahlua)
• 1 teaspoon instant espresso powder
• 1 cup powdered sugar, sifted

To assemble:

• 1 tablespoon Dutch-process or unsweetened natural cocoa powder

METHOD:

1. Heat the oven to 220°C (425°F) and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
2. Heat the butter, milk, measured water, sugar, and salt in a medium heavy-bottomed saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
3. 
4. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
5. 
6. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
7. With the mixer on medium-low speed, add 1 of the eggs and beat until completely incorporated, at least 1 minute. Add the second egg and beat until completely incorporated, at least 1 minute. Stop the mixer and scrape down the beater and the sides of the bowl with a rubber spatula. Return the mixer to medium-low speed, add the remaining egg, and beat until the mixture is smooth, sticky, and glossy, at least 1 minute more.
8. 
9. Transfer the dough to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the dough in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.) Pipe 20 (2-1/2-by-1-inch) fingers onto the prepared baking sheet, making sure they’re about 1 inch apart.
10. 
11. Gently pat down any wispy tips with a finger dipped in the reserved bowl of water.
12. Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 30 to 35 minutes (do not open the oven door until at least 30 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely, at least 20 minutes.

For the filling:

1. When ready to serve, place all of the filling ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed until the powdered sugar is just incorporated. Increase the speed to high and whisk until medium peaks form, about 30 seconds more.
2. Transfer the mixture to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the filling in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.) Place in the refrigerator while you make the glaze.

For the glaze:

1. Whisk the cream, Marsala, and espresso powder together in a medium bowl until smooth. Add the powdered sugar and whisk until smooth; set aside. (If the mixture is too thick to easily run off a spoon, whisk in more cream 1/2 teaspoon at a time.)

To assemble:

1. Using a paring knife, cut a slit in the long side of each éclair, being careful not to cut all the way through the pastry. Gently open up the éclairs.
2. 
3. Remove the filling from the refrigerator and pipe it into the bottom half of each éclair.
4. Close the éclairs. Carefully pick them up with your fingers, dip the tops in the glaze, then return them to the baking sheet glaze-side up.
5. 
6. Place the cocoa powder in a fine-mesh strainer and sift it generously over the tops of the éclairs. Let sit until the glaze sets, about 30 minutes.

Mini Kinder Bueno White Chocolate Cheesecakes

 

INGREDIENTS:

• 1 packet plain biscuits
• 100g butter, melted
• 1 tsp gelatine
• 2 tbsp hot water
• 190g cream cheese
• 95ml condensed milk
• 150ml thickened cream
• 1/2 cup white chocolate, melted
• 3 packets Kinder Buenos
• 1 extra packet Kinder Bueno for decoration

METHOD:

1. For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.
2. For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Roughly chop Kinder Buenos and add to mix. Pour mix onto bases. Roughly chop the extra Buenos and place pieces on top of each cheesecake and place in fridge to set.

Shortbread Cookies

INGREDIENTS:

• 3/4 pound unsalted butter, at room temperature
• 2 tablespoons heavy whipping cream
• 1 cup sugar, plus extra for sprinkling
• 1 tablespoon packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt

METHOD:

1. Beat butter with an electric mixer on high for one minute.   Add cream, vanilla and sugars and beat on medium low for one minute and gradually increase speed until butter and sugar are thoroughly creamed together.  Turn off mixer and sift in flour and salt.  Mix on medium low until all ingredients are fully mixed and you are able to form a ball of dough.
2. Form into disc, wrap in wax paper and chill in refrigerator for 30 minutes.
3. Preheat oven to three hundred fifty degrees fahrenheit and remove dough from refrigerator.  Lightly flour a work surface and roll out dough until half an inch thick.  Cut three inch in diameter rounds and place onto ungreased baking sheet.  Place baking sheet in preheated oven for 13 minutes or until edges of cookies begin to brown.
4. Remove and transfer to cooling rack while warm.  Place parchment paper under cooling rack and spoon ganache (recipe follows) onto shortbread and top with your favorite toppings.

Chocolate ganache frosting

INGREDIENTS:

• 8 ounces good quality semisweet chocolate
• 1/3 cup heavy cream
• 2 tablespoons Irish cream whiskey

METHOD:

1. Place chocolate in microwave safe bowl and cook in microwave on high power for 30 seconds.  Stir and repeat until thoroughly melted.  Add cream and whisk until thoroughly blended and creamy.  Whisk in Irish cream whiskey and bring to room temperature.
2. Note:  These are my most favorite holiday cookie.  They’re great for gifts and for personalizing to those you’re giving them to by simply adding different toppings.  There is always a batch of these ready to go in my freezer just in case I need an emergency gift.  You may freeze shortbread dough for at least 3 weeks wrapped in wax paper and sealed in an air tight container.  Remove from freezer and place in refrigerator overnight (or for at least 8 hours)  and they’ll be ready to roll out in the morning.

Version 2

1. Preheat oven to 175°c.

Step 1: In a small mixer bowl, cream together until light and fluffy

• 3/4 cup real butter, softened but still cool
• 1/2 cup powdered sugar (shaken to level)

Step 2: Add

• 1 tsp. vanilla extract
• 1 cup unbleached all-purpose flour (shaken to level)
• 1/2 cup cornstarch (shaken to level)
• 1/2 cup finely chopped roasted macadamia nuts, or other preferred nut

On low speed, mix until blended well, scraping bowl.

Step 3: Shape dough into 1-inch balls.  Roll each ball in ½ cup very finely chopped nuts (or in granulated sugar if you’re not trying to keep to less than 6 ingredients). Place on cookie sheet lined with parchment paper.  Flatten with a greased cookie stamp or flat-bottomed glass.  Bake for 10-12 minutes or until edges are lightly browned.  Remove shortbreads to wire racks to cool.  Store in an airtight container.

Makes about 1 1/2 dozen 2 1/2-inch cookies.