White Chocolate Lemon Hearts
These are cake “balls” in a heart shape, using a heart shaped cookie cutter to form them, so really you could use any cookie cutter you like to make your own
Recipes
Pumpkin Cobbler
This recipe first appeared in my book, Bake it to the Limit, but this version has twice the amount of streusel.
Alice Medrich’s “My Chocolate Chip Cookies”
Makes about 60 cookies A true American classic, buttery and irresistible, with crisp caramelized edges and rich chewy centers, lots of chocolate and fresh, crunchy nuts. What makes these chocolate chip cookies so good? Melted butter, well-rested dough, cookie sheets without paper liners, and just the right temperature. Ingredients 2 1/4 cups (10.125 ounces) unbleached […]
Peanut Butter Toffee Cookies
These are a classic peanut butter cookie base, in that they have that great sandy texture and are packed with peanut butter flavor. The recipe uses commercial natural peanut butter (such as Smucker’s); if you use ground-to-order or a hydrogenated Skippy style, you will not get optimum results. The extra salted peanuts add crunch, while […]
Espresso Black Bottom Pie in a Chocolate Chip Cookie Crust
Sometimes you want comfort food for dessert…something familiar and soothing, simple and satisfying. This dessert is in that category; consider it a stepped-up version of a classic custard pie; it cuts beautifully with very clearly delineated layers. The dark chocolate custard filling is enhanced with the flavor of espresso, as is the generous topping of […]
Flourless Fudge Cookies
I first tasted these at the King Arthur Store in Norwich, VT and I was Hooked! Not because they are flourless (which of course is an added boon to many), but because they are so chewy, so rich, so satisfying that I had to learn to make them. Lucky for all of us that the […]
Peppermint Bark Cookies
You know that chocolate peppermint bark that seems to be Everywhere around the winter holidays? This is an ode to that candy in cookie form. The cookie is the same as my Chocolate Mint Cookies (which are my take on Girl Scout Thin Mints). The difference here is the dark and white chocolate and crushed […]
Gingerbread Muffins
I have written three Dummies books (yes, the black and yellow titles) – Christmas Cooking for Dummies, Appetizers for Dummies and I wrote the Japanese chapter for Cooking Around the World for Dummies. In the Christmas book there is a breads chapter, which is where this recipe first appeared. They are spicy and moist and […]
Cranberry White Chocolate Chunk Cookies
Dried cranberries are pretty easy to find these days but their quality can truly vary. While I am usually a huge fan of buying in bulk, I have often found bulk dried cranberries to be dried out and not very vivid in color. I keep coming back to Ocean Spray Craisins, which are not only […]
Pistachio Butterballs
I am sure you are familiar with Mexican Wedding Cakes, also referred to as Russian Tea Cakes and Butterballs – those round, crumbly, buttery orbs covered with a generous shower of confectioner’s sugar. These cookies seem to make the rounds at various holidays and are always a hit. They contain nuts, usually walnuts, pecans, almonds […]
Chocolate Chestnut Torte
The flavors of chocolate and chestnuts are a classic European duet and with the availability of high quality canned and jarred chestnut products, recipes featuring the combo are easy to make. I am a fan of Clement Faugier products and this recipe uses the unsweetened chestnut purée available at L’Epicerie (or check on-line). You will […]
Classic Rolled Sugar Cookies
The recipe below first appeared in A Baker’s Field Guide to Christmas Cookies. Enjoy! They are perfect when you need a simple cookie for decorating – winter Holidays or any time of year. Habitat: United States Description: Here is a basic recipe for buttery, crisp sugar cookies. While it is simple, it is equally tasty. […]
Cranberry Liqueur
This gorgeous sparkling red liqueur looks spectacular in a clear bottle; perfect for a host or hostess gift.
Raspberry Sauce (made with frozen berries)
This purée of raspberries complements desserts with its fresh taste as well as its gorgeous color.
Lemon Curd
This tart, ultra-smooth lemon cream is easy to make and adds a puckery addition to tarts, cakes, cupcakes, doughnuts and more.
Bora-Bora (Winter Squash) Crème Brûlée
This recipe was developed when I was experimenting with a new winter squash variety called Bora Bora.
Marzipan Apricot Brownies with Tart Cherry Ganache
Tart cherries and apricots both blend so harmoniously with almond paste I can never decide which to use, so I have used both in this sophisticated, multi-layered bar.
Browned Butter Oatmeal Cookie Sandwiches with Pan Roasted Blueberry Ice Cream
Oatmeal cookies might seem “plain”, but when made with melted butter, as opposed to creamed, they take on a divine chewy texture.