Coffee Cookies

Although I’ve kicked the habit a few times in the past, I’m at a point in my life where coffee is an absolute necessity.

I’m not exaggerating when I say that my morning coffee ritual is sacred to me. I legit get pissed when something gets in between me and that cup of Joe–not to mention a killer headache.

In the past, I’ve taken my coffee obsession into the kitchen and experimented with it as a baking ingredient, to really great results. After seeing that coffee could make for a really delicious cake and pan of blondies, I think it was rather inevitable that we’d eventually end up here.

A butter cookie is a great blank canvas recipe that allows for experimentation with flavors. When it’s a cookie press butter cookies it’s even better just because there’s so little labor involved in making them. After the dough is mixed, it’s literally as easy as pressing them out through the press onto a pan and baking them off within minutes. Because I was new to this, (and because I had always wanted to try this particular stencil on my cookie press), I took this route for my coffee cookies.

As you can see, this is a very simple, straightforward recipe to follow. The dough holds up very well to baking and still maintaining its shape/design. They’re not too sweet, which makes them ideal as snack alongside, what else? A cup of coffee.

One thing I will say is very important in making these, is making sure that the coffee you use to bake with is one that you would want to drink all on its own. If you wouldn’t drink it, don’t cook/bake with it is a pretty good rule of thumb to follow in the kitchen in general, actually….but don’t ask me how I know.

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Coffee Cookies

Recipe Adapted from You Can Bake it Too

Ingredients

  • 250 grams butter, softened
  • ⅔ cups powdered sugar
  • 2 tablespoons of your favorite flavor of coffee*
  • 1 teaspoon vanilla extract
  • 2 cups plain flour

Directions

Preheat oven to 350 degrees Fahrenheit., Place about 3 baking sheets in the freezer to chill thoroughly.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar, until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Add the coffee and vanilla extract and mix just until combined.

With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be quite thick.)

Place dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake until cookies are set and lightly golden, 10 to 12 minutes, rotating pans once. Let cool on pans for 2 minutes. Transfer to wire racks. Let cool completely.

*Make sure the coffee you use is coffee you would want to drink. I first tried this with regular generic brand instant coffee, and the results weren’t what I wanted them to be. The cookie is going to taste like the coffee, so make sure the coffee tastes good to you.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #432.

Lemon Cornmeal Cake & Strawberry Lemon Curd

Happy Mother’s Day, everyone.

I’m dedicating today’s post to all the mothers in my life, in appreciation for all the work that they do. I truly believe that the mothering I’ve received (from my mom, as well as from many mother-figures) is one of the greatest blessings of my life. I am who I am because of them.

I hope all of you who do celebrate this holiday can somehow do so with the mothers and mother figures in your life.

For all who do not celebrate it, I hope you’ll at least stick around a few minutes longer for the food.

I knew leading up to it that I wanted to make something special for today, something that put me in the mind of springtime, as Mother’s Day always does. When I think of Spring, I automatically think of citrus, and since lemon is a favorite flavor of several mothers in my life, that’s the direction I decided to go in here.

This cake is going into the You Can’t Mess This Up category, seeing as it’s a one-bowl recipe that requires zero creaming or heavy machinery outside of a spoon, a bowl and your own two hands. With lemon juice, lemon zest AND lemon extract, it’s just about as lemon-y as can be, but I also really appreciate the inclusion of two other ingredients that really make it something special: cornmeal and rosemary.

You might think that cornmeal would make a cake crumb too coarse and unappetizing, but that couldn’t be further from the truth for this one. It’s plenty moist, but the cornmeal gives the cake’s texture a unique ‘body’ and flavor that I think really works with the lemon. The herb is a no brainer; you can’t go wrong with lemon and rosemary.

I’ll be honest, I was just as excited to make this curd as I was to bake the cake; the cake may have been an excuse FOR me to make the curd, actually. The curd is sweet from the strawberries, and yet the lemon gives it that sharp, fresh acidity that hits that area in the back of your tongue just right; you know the one I’m talking about.

The idea of making/having a dessert that was essentially, strawberry lemonade ‘flavored’ was the impetus behind this whole thing, and I have to say I was SO pleased with the results. I think once you try it, you will be too.

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Lemon Cornmeal Cake & Strawberry Lemon Curd

Recipe Adapted from Our State and Blossom to Stem

Ingredients

For Cake

  • 1 cup yellow cornmeal
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • ⅓ cup powdered sugar, plus more for dusting
  • 1½ tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup melted unsalted butter
  • 2 tablespoons honey
  • 2½ cups whole buttermilk
  • 4 eggs, beaten
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon extract
  • ½ teaspoon fresh rosemary, stem removed and leaves chopped

For Curd

  • 1 1/4 cups frozen strawberries
  • 3/4 cup sugar
  • zest of one lemon
  • 1/2 cup freshly squeezed lemon juice, from 3-4 lemons
  • 4 large eggs
  • 1 tablespoon cornstarch, fully dissolved in a few tablespoons of water
  • 6 tablespoons unsalted butter, softened and sliced into 6 roughly even slices

Directions

For Cake

Preheat oven to 350°. Grease and flour two 9 inch cake pans and set aside.

In a large mixing bowl, stir together the cornmeal, flour, granulated sugar, powdered sugar, baking powder, salt and lemon zest.

Make a well in the center of the ingredients. Pour in the vegetable oil, melted butter, honey, buttermilk, beaten eggs, lemon juice, and rosemary. Stir just to moisten.

Spit the batter between the two prepared cake pans and bake for 30-35 minutes, until the top of the cornmeal cake starts to brown and show cracks. (Cakes are done at an inner temp of 190°. Remove from oven and allow to cool.

For Curd

Place the strawberries in a medium heavy bottomed sauce pan over medium high heat. Simmer the strawberries until they have some give when prodded with a silicone spatula. They don’t need to be very cooked berries, but you don’t want frozen centers either. It shouldn’t take any longer than about 5 minutes.


Add the strawberries to a blender. Then add the sugar, lemon zest, and lemon juice, and blend until thoroughly pureed. Then crack each egg into the blender and blend until just incorporated (just a quick pulse is all you need for these).
Place the mixture back in the saucepan, add the cornstarch water.

Heat gently over medium-low heat, stirring frequently with a heat safe spatula, until the mixture reaches 170°F on an instant read thermometer. Remove from heat. Add the butter and stir gently. The mixture will be fairly runny, but don’t worry, it will thicken up in the refrigerator.

Pour through a fine mesh strainer set over a bowl (ideally one with a pouring spout). Transfer to jars or other airtight containers and refrigerate until set, preferably overnight.

Sharing at Fiesta Friday #431.

Funfetti Sugar Cookies

Like many kids her age (and no doubt many kids at heart), my niece loves sprinkles. She’ll eat them in pretty much anything. For myself, even when I was her age they never did much for me the foodie in me.

They don’t add much of anything to foods, flavor-wise. But I will admit that they do make them nicer to look at.

One thing I will say I’ve learned from doing a lot of baking for a kid with an affinity for sprinkles is that they’re not all created equal. Certain sprinkles work better for certain baked goodies than others.

The two predominant types of sprinkles are nonpareils (the microscopic little spheres) and jimmies (the narrow, oblong shapes). There’s also sanding sugar, dragees, pearl sugar and quins. As I said, these don’t all ‘work’ the same way. Some work better for baking than others. Some I wouldn’t recommend baking with at all.

For instance, nonpareils and sanding sugar are poor choices for mixing into dough or batter. They’re very tiny, and thus don’t distribute well. That tiny size also gives them a poor ‘bleeding ‘factor when they’re baked. I know from trial and error that it’s just not appealing. They are however good choices for sprinkling or pressing on top of frosting.

There’s a reason why jimmies are one of the more popular types of sprinkles. In the first place, they pop in color. Second, they don’t taste terrible in and of themselves (you’d be surprised how many sprinkles actually aren’t that tasty). Third, they ‘bleed’ well/effectively when baked. That ‘bleeding’ factor is important when it comes to picking out sprinkles, and it also matters in today’s recipe. I wouldn’t recommend using any other type of sprinkles but jimmies in this cookie dough. You’ll be mixing, then rolling and you need a sprinkle that can hold up under that kind of handling.

The cookie itself is simply flavored with vanilla and almond. It’s slightly crisp on the outside, with a tender crumb on the inside. My niece loved them. Plus, they’re pretty; just as a funfetti cookie should be.

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Funfetti Sugar Cookies

Recipe Adapted from Southern Lady Magazine

Ingredients

  • 1 cup unsalted butter
  • 1 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cups rainbow colored jimmy sprinkles, divided
  • 1/4 cup granulated sugar

Directions

In a medium sized bowl combine the flour, salt and baking powder. Stir together with a fork and set aside.

In a medium sized bowl, use a standing or handheld mixer to cream together the butter and confectioner’s sugar until light and fluffy.

Add the egg and extracts and mix just until combined.

Add the flour in two batches, just until combined. Stir in the sprinkles.

Form the dough into a wide, flat disc, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit.

Line 2 baking sheets with parchment paper; set aside.

Using a 3-inch round cutter, cut as many cookies as possible, rerolling scraps until all dough is used.

Place cookies on prepared baking sheets. Sprinkle tops with granulated sugar.

Bake until edges are lightly browned, 10 to 12 minutes. Remove from oven, and let cool on pan for 5 minutes. Remove to wire racks to let cool completely.

Sharing at Fiesta Friday #427.

Gingersnap Blondie Brookies

Just two more days of the 12 Days of Christmas, and just three more days until the actual day of. I feel like it came super fast this year, and as always, I’m a little sad that it’ll be over soon.

I’ll tell you one thing I’m not sad about though: today’s recipe.

I’ve mentioned before here that the best desserts (in my opinion) are the ones that have texture to them, and blondies are one of my personal favorites on that score.

This recipe has texture written all over it. There’s two components: a rich fudgy blondie layer on the bottom, and a chewy gingersnap cookie dough that gets plopped all over on top.

When you put those components together, you get a thing of pure, delicious beauty.

What do you guys think? I promise, it tasted every bit as good as it looks.

Also, as an added tip: serve it a la mode. Trust me.

One more day left of the 12 Days of Christmas; be sure to go back and look at the past ten days of recipes if you haven’t already.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

Day 7: Cranberry Custard Pie

Day 8: Pecan Pinwheel Cookies

Day 9: Browned Butter Pecan Tart

Day 10: Winter Spice Chocolate Chip Cookies

Day 11: Gingersnap Blondie Brookies

Gingersnap Blondie Brookies

Recipe Adapted from Better Homes & Gardens

Ingredients

Blondie Layer

  • 1 1/3 cups packed brown sugar, light or dark
  • 1/2 cup butter
  • 1 1/3 cups all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla

For Gingersnap Cookie Layer

  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • ½ cup butter, softened
  • ⅔ cup granulated sugar
  • 1 egg
  • 3 tablespoons molasses
  • 1 tablespoon coarse sugar
  • Holiday colored sprinkles, if desired

Directions

For Blondie Layer: in a medium saucepan cook and stir brown sugar and butter over medium until melted and smooth, stirring frequently. Cool 10 minutes.

Preheat oven to 350°F. line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, and baking soda. Stir egg and vanilla into brown sugar mixture. Stir in flour mixture. Spread batter in prepared pan.

For Cookie Layer: in a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl beat butter with a mixer on low 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Crumble cookie dough over blondie batter in pan. Sprinkle coarse sugar and sprinkles over top. Bake about 45 minutes or until browned and set. (The middle needs to have risen/puffed up; if it has not, the blondies are still not cooked through)

Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars.

Browned Butter Pecan Tart

In the Top 5 rankings of my favorite pies, The Pecan has been the undefeated champion for years now. It just ticks all the boxes for me: sweetness, butter and texture in abundance. Not only that, when it comes to labor, pecan is one of the easiest to make.

Something I’ve started to do lately is experiment with see how well my favorite pies translate into different iterations, like tarts or bars. I had great results with Day 2’s Sweet Potato Bars, and today’s recipe on Day 9 is yet another experiment I did with successful results. Not only that, it features one of my favorite ingredients to bake with: browned butter.

Browned butter is one of those ingredients that in my opinion serves to elevate already delicious foods to heights you may not have thought them even capable of. I have yet to try it in anything, sweet or savory food alike when I haven’t been completely satisfied with the addition of browned butter. I’m pleased to report that the pecan pie is no exception.

I like to think of this as pecan pie for a crowd in that it serves more people than the standard 9 inch pie, and the browned butter gives it an added flair that you usually try to whip out when/if you’re trying to show off a bit for guests. It would be a perfect dessert for Christmas dinner. Just a suggestion.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

Day 7: Cranberry Custard Pie

Day 8: Pecan Pinwheel Cookies

Day 9: Browned Butter Pecan Tart

Browned Butter Pecan Tart

Recipe Adapted from the Daily Meal

Ingredients

For the Crust

  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 5 tablespoons sugar
  • 1 large egg yolk
  • 1 1/4 cup sifted cake flour

For the Filling

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup sugar
  • 1 cup Golden Syrup or light corn syrup
  • 4 large eggs, at room temperature
  • 1 tablespoon bourbon, optional
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 2 cups pecan halves, lightly toasted

Directions

For Crust: Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray (round or rectangular); set aside.

In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the sugar gradually and continue to beat on medium-high speed until lightened and creamy, about 2 minutes. Beat in the egg yolk until well combined. Add the flour and pulse the mixer on and off until it begins to combine, and then run the mixer on medium-low speed just until the dough begins to form. Scrape out onto plastic wrap and use the wrap to help press the dough into a flat disk shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight.

Roll out on a lightly floured surface and fit into the pan, pressing into corners and trimming the top flush with fluted edges. Refrigerate for at least 2 hours or freeze for 15 minutes while the oven preheats. (At this point, you can double-wrap the tart shell very well in plastic wrap and then aluminum foil and refrigerate for up to 2 days before baking, or freeze for up to 1 week.)

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F.

Bake directly on the oven rack for 8 to 12 minutes or just until it feels dry to the touch and is beginning to color around the edges. Check about halfway through baking; if the crust is puffing up, gently press back down with the back of a fork. Cool the tart pan set on a rack while you make filling.

For Filling: Place the butter in a medium saucepan and melt over medium heat. Continue to cook until the butter browns, but do not let it burn.*

(To Brown Butter: Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.)

Remove browned butter from the heat and whisk in the sugar and golden syrup or corn syrup. Allow to cool slightly (you maybe transfer this to a mixing bowl if you like to hasten the cooling). Once it is barely warm, whisk in the eggs one at a time, then whisk in the bourbon, if using, vanilla, and salt. Stir in the pecans. Scrape into the crust.

Bake at 350 degrees F for 35 to 40 minutes. The filling will be slightly puffed and set around the edges. The middle might still look a bit soft; that’s okay. It firms up tremendously upon cooling. Cool the pan on a rack. The tart is ready to serve or may be loosely covered with foil and stored at room temperature overnight.

Sharing at Fiesta Friday #411, co-hosted this week by Jhuls @ The Not So Creative Cook.

Sweet Potato Cookie Bars

It’s Day 2 of the 12 Days of Christmas series on the blog–if you haven’t already, go back and check out the recipe for Day 1, where I also give a description of the series in general for those of you who may be new here.

I think that I mentioned in a post from a a couple weeks ago that I’d been doing a bit more baking with sweet potato as an ingredient as of late and as a result, I’d be posting some more sweet potato recipes here on the blog. Today’s recipe is one of the further proofs of that.

Sweet potato pie is easily in my Top 5 ranking of pies. It’s not number #1 or #2 (those spots go to Pecan and Strawberry-Rhubarb, respectively), but sweet potato is definitely up there.

One of the reasons I prefer pie to other desserts like cake is the textural element. I like contrasting textures in my food so that everything doesn’t necessarily taste ‘one note.’ And although I loveloveLOVE the flavors of sweet potato pie, I think it’s a few rankings beneath others because texturally, it can be a bit ‘one note’.

Sweet potato pie filling is ideally supposed to be very smooth, and pie crust itself is supposed to be flaky and melt in your mouth. That leaves little room for much ‘chew’ in the dessert itself, which is the only downside to sweet potato pie if I had to give one. This is one of the reasons why I’m rather geeked to be sharing today’s recipe with you all; it’s an automatic and pretty delicious ‘correction’ to what I see as the only minor ‘problem’ with sweet potato pie.

Rather than a pie crust base, this recipe has a pâte sablée cookie crust that’s pre-baked once, then twice again with the sweet potato filling on top. Apart from the fact that the cookie is delicious enough all on its own, it’s thick and chewy enough to give a fantastic textural contrast with the smooth and spiced sweet potato filling . They checked all the boxes for me and although they’re not a pie, I dooooo think they make for a solid contender against the real thing. Try em out.

Stay tuned for more recipes for the 12 Days of Christmas…

Day 1: Winter Spice Sausage Rolls

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Sweet Potato Cookie Bars

Recipe Adapted from Bake from Scratch

Ingredients

For Pâte Sablée Cookie Crust

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt

For Sweet Potato Filling

  • 2 cups warm mashed baked sweet potato (make sure it’s completely mashed/smooth, with no chunks throughout)
  • 1 cup evaporated milk
  • ¾ cup firmly packed light brown sugar
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Directions

For Cookie Crust:

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld one with the beater attachments), beat butter and sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, beating until combined. Beat in vanilla bean paste or vanilla extract.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.

For Sweet Potato Filling

Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan; lightly spray with cooking spray.
Press Pâte Sablée cookie crust into bottom of prepared pan. Freeze until firm, about 30 minutes. Using a fork, prick the dough about every 1 inch.
Bake until light golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack for 10 minutes.
In a large bowl, whisk together warm mashed sweet potato and all remaining ingredients until well combined. Pour filling onto warm crust.
Bake until filling is set and an instant-read thermometer inserted in center registers 175°F (79°C), 45 to 50 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Trim edges, and cut into bars as desired using a hot, dry knife.

Sharing at Fiesta Friday #409.

Deep Dish Summer Fruit Pie

Hey y’all, sorry for the extended absence. There’s a lot of change going on in my life right now (again) and I’ve been super busy with getting ready for the transition.

Change is great but it can also be uncomfortable, irritating, overwhelming and downright stressful. I really needed a break from all that, so here I am, taking a few minutes to actually act like I’m a food blogger.

There are very few things that can cheer me up like pie. I love to make and eat it year-round, but especially during the summer time when particular fruits are in season, like stone fruits and berries.

When both became available at my local grocery store, I knew I wanted to make a pie, but I wanted to do something a little bit different with it than the typical 9-inch round with a lattice top or something else like that. I also had a LOT of fruit, that I didn’t think would fit in my regular pie pan.

So, what was a girl to do?

Deep dish pies are a favorite go-to of mine for when you have a lot of fruit you need to use, and when I was deciding how I would make it work for this one, I started wondering if it would be possible to use my 11 x 13 baking dish to make one (a first for me.)

I’m really happy with what I came up with. It’s a variation on several pies and fruit desserts I’ve made in the past and decided to smush together here as a sort of experiment. The bottom crust is a standard, all-butter one you’d find in most pies out there. My filling is a combination of peaches, nectarines, and blueberries, but as I’ve noted in the recipe, you can opt for what you most prefer here.

The top crust of the pie is where I deviated a little bit from the norm. It’s actually the ‘crust’ recipe I use for whenever I make peach cobbler. It comes together in minutes and doesn’t require any resting or intensive labor. You just scoop and plop it on top of the filling. It spreads and puffs as it bakes, creating a fluffy biscuit-dumpling crust that soaks up all the juices from the peaches wonderfully.

I know I talk a lot about certain foods tasting like the seasons, but this really does taste like summer time. The fruit is bright, tart and slightly sweet while the different textures of the crusts give it that buttery richness without overtaking the filling completely.

This was a successful ‘change’ for me when making pie. Here’s to other changes going well.

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Deep Dish Summer Fruit

Recipe Adapted from Williams-Sonoma

Ingredients

For Bottom Crust:

  • 2 1/2 cups all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) cold unsalted butter, frozen
  • 6 to 8 Tbs. (90 to 125ml) ice water

For Filling

  • 3 lb. yellow peaches, peeled, cored and cut into slices 1/4 inch thick
  • 2 lb. yellow nectarines, peeled, cored and cut into slices 1/4 inch thick
  • 2 1/2 cups blueberries, blackberries or raspberries (or a mixture of both, it’s up to you)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 cup cornstarch
  • 3 Tbs. bourbon
  • 2 Tbs. vanilla extract

For Biscuit Topping

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Turbinado sugar, for sprinkling

Directions

For Bottom Crust:

 In a medium sized bowl combine the flour, sugar and salt and stir together with a fork. Using a box grater (or use a knife to cut it into cubes) grate butter directly into the dry ingredients. Add 6 Tbs. of the ice water and gently stir together. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight, preferably overnight (the crust will be more tender).

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F

For Filling:

In a large bowl, stir together the fruit, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined. Pour the fruit filling into prepared shell.

For Biscuit Topping:

Into a bowl sift together the flour, sugar, baking powder, and salt. Cut or grate the butter into small pieces. Add it to the flour mixture and stir with a fork or a pastry blender until it looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable. Drop the dough by tablespoonfuls over the pie filling; There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some turbinado sugar; put it into the oven on a baking sheet to catch any drips.

Bake on the middle rack of the oven 75-80 minutes, until the filling is bubbling, and the top is golden. (You may need to cover the pie with aluminum foil to keep it from browning too quickly.)

Transfer the pie to a wire rack and let cool for at least 2 hours before serving.

Linking this up to Fiesta Friday #386.

Strawberry – Raspberry Lemonade Cookie Bars

Have you ever eaten something that was so delicious, you almost didn’t have the right words to describe it?

It’s not frequent that this happens to me, but when it does….you can pretty much guarantee that I’m going to share it here.

As this week, and some of the coming weeks’ recipes will indicate, fruit-y bars have become a real favorite of mine lately. There are so many different flavor combinations and possibilities you can try out, and I haven’t had a failed experiment yet–especially not today.

You guys. These, are, SOOOOOO GOOD.

It combines two of my favorite sweet treats (a sugar cookie and strawberry lemonade) into one dessert that was just made for summer baking.

One of the best things that I appreciate most about this recipe is the ratio of the fruit to the cookie. As much as I like fruit bar recipes, a lot of times, the proportion of fruit to crust is often unbalanced, with the cookie taking up most of the ‘space’ just to ensure the curd has a sturdy foundation. Not so here; the strawberry lemonade curd is the shining star of this dessert and it is FABULOUS. The flavors are so bright, sweet and yet tart that is really does taste like strawberry lemonade that’s been thickened into a smooth, slightly textured curd.

Please make these. They really are one of the best desserts I’ve ever had or made.

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Strawberry-Raspberry Lemonade Cookie Bars

Recipe Adapted from The Improv Kitchen

Ingredients

For Crust

  • 18 Tablespoons (2 sticks and 2 tablespoons) unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 2 cups all purpose flour
  • 2 teaspoons vanilla extract
  • pinch of salt

For Filling

  • 12 oz (2 heaping cups) frozen raspberries, thawed and drained
  • 12 oz (2 heaping cups) frozen strawberries, thawed and drained
  • 1 1/2 cups white granulated sugar
  • 1 1/3 cups lemon juice
  • 4 tablespoons lemon zest (6 lemons worth)
  • 6 egg whites
  • 2 eggs
  • 1 1/3 cup all purpose flour

Directions

Preheat oven to 350 degrees Fahreneit. Line a 13 x 9 square baking dish with parchment paper, spray with cooking spray and set aside.

For the Crust: In a medium size bowl, cream the butter and sugar together with an electric mixer until light and fluffy.

Add in vanilla. Add flour until just incorporated. If it is still too dry/crumbly to hold together, you can add 1 teaspoon of water at a time just until it is moist enough to form one dough ball.

Dump dough into baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 – 25 minutes until slightly golden brown. Allow to cool for about 10-15 minutes. 

For the filling: If you prefer for your bars to be seedless, you can press the raspberries through a sieve, or give them a blitz in the blender first. (I don’t mind seeds, so I skipped this step.)

In a medium bowl, combine the thawed and drained fruit, the sugar, egg whites, eggs, lemon juice and zest, flour, and salt to the bowl and stir with a wire whisk or a fork to combine.

Pour the mixture onto the crust (don’t worry, it’s supposed to be a very loose mixture, it will thicken) and bake for 45-50 minutes. (A pretty good way to tell if its done is if it’s firm towards the outside, but still has a tiny bit of ‘wobble’ in the middle)

Let the bars cool to room temperature and then place in the refrigerator overnight to set up fully. (You can place them in the freezer for a few hours to expedite this process, but overnight is better if you’ve got the time.)

Cut into squares and serve.

Linking up to Fiesta Friday #382.

Browned Butter Sandwich Cookies

I love when something happens that’s unexpected but really awesome.

The weekend I made today’s recipe, I had several surprises happen that were really unexpected, but still great. I was in a great mood, I had more time to experiment in the kitchen than I normally do, and so I decided on a random whim to try out something new.

If you’ve been following the blog for a while, you know that I am a staunch browned butter advocate. Regardless of the food, it will improve literally anything that you’re cooking, whether it’s sweet or savory.

Slice and bake cookies are another of those baking recipes that I put in my “You Can’t Mess this Up” category. The dough is very quick and forgiving in putting it together, and after you’ve let it rest in the fridge, all that’s left to do is literally slice, throw the cookies on a sheet and bake them up.

Best of all, it’s also a recipe where you don’t have to bake the batch all at once if you prefer not to. You can leave the log in the fridge or freezer, slice off as many cookies as you want (or don’t want), and save the rest for later.

Having said that, I will throw out a disclaimer in that, you’re going to want to make the whole batch of these because they’re just that good and if you have other people living with you in your house, they’re going to gobble them up and you won’t have enough ready-made for yourself to enjoy.

I can predict this, because it’s pretty much what happened to me.

If I had to describe what they taste like, I’d say they are the best pecan sandie you’ve ever had and didn’t know that you needed in your life. The cookie is delicious enough by itself; it’s crisp and full of nutty, pecan flavor. The filling is what sends them over the top: it’s rich, and full of that delicious, golden flavor that can only come from browned butter.

These disappeared in our house quick. Try ’em out.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Browned Butter Sandwich Cookies

Recipe Adapted from Land O’ Lakes

Ingredients

For Cookies

  • 1 cup unsalted butter, softened
  • 2/3 cup firmly packed brown sugar
  • 2 large eggs (yolks only)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup finely chopped pecans
  • 1/4 teaspoon salt

For Filling

  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons of Half & Half, cream, or milk

Directions

For Cookies:

Combine 1 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, pecans and salt; beat at low speed until dough forms a ball.

Divide dough in half; shape each half into 10-inch-long log (about 1 1/2 inches in diameter). Wrap each log tightly in plastic food wrap. Refrigerate for at least 3 hours or preferably overnight.

Preheat oven to 350 degrees F.

Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

For Filling: Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown. (Butter will bubble and foam. Watch closely.) Immediately remove from heat. Cool 5 minutes. Stir in powdered sugar,1/2 teaspoon vanilla and enough half & half for desired spreading consistency.Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.

Sharing at this week’s Fiesta Friday #369.

Brookies (It’s a Brownie and a Chocolate Chip Cookie)

Y’all. I have an announcement to make.

I’ve made a love connection.

No. Not *that* kind of a love connection. But it’s just as good. Maybe even better.

I’m in a phase right now where what I want most from my desserts is texture. Thick, chewy, fudgy texture. As a result, (and if you’ve been following along with the blog, you’ll have no doubt noticed this) I’ve been churning out a lot of thick cookies, brownies, blondies and whatnot from my kitchen because everything I make on the blog, we actually eat.

(Throwing away food is a no from me; but also, we’re still in the midst of a global pandemic, so we don’t go anywhere where I can give it away either)

This is another one of those recipes where I’d heard of it before, but I have no idea what took me so long to finally getting around to trying it out. It combines two of my favorite desserts–the brownie and the chocolate chip cookie into one truly perfect bite: the Brookie.

So how is it done? Pretty easily enough you may be surprised to find out. You make the recipes for the two desserts separately; first a cookie dough, then a brownie batter. The brownie batter is spread in the bottom of the pan and dolloped with cookie dough.

And then…a true love connection is made.

You’d think that the chocolate chip cookie layer would be overpowered by the  brownie layer, but it isn’t. It forms a crackly, brown sugar-y crust that evens out the richness of the brownie beneath perfectly. And don’t even get me started about what it tasted like with a scoop of vanilla ice cream on top.

Sinful I tell you.

You all absolutely have to try this. It’s become one of our new favorite desserts, and I guarantee that it’ll become one of yours too.

There’s a certain holiday coming up that celebrates love connections, and all I can say is that I think this a perfect dessert to make for one.

Brookies

Recipe Adapted from Martha Stewart

Ingredients

For Cookie Dough Layer

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet chocolate chips or chunks

For Brownie Layer

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 6 ounces semisweet chocolate chips or chunks
  • 1 1/2 cups white granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup, plus 2 tablespoons all purpose flour

Directions

For Cookie Dough:

Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt.

In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate. Set aside

For Brownie Batter

Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter.

Cover with parchment-lined foil; bake until just set, 20 minutes.

Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.

Let cool completely in pan on a wire rack. Lift brookies from pan using parchment; cut into squares.

Sharing at Fiesta Friday #36.