Sweet Things
Holiday Baking Recipes
It’s true. The best gifts come in small packages, especially when you can eat them!
Forget MP3 players, reindeer sweaters and socks. Cookies, cakes and candies make the sweetest presents.
The following recipes from eight new cookbooks can help you give love from the heart…and the oven:
Maple Pecan Fudge
Vanilla Cream Caramels Web Extra!
PB & J Cookies With Honey-Roasted Peanuts
Snow-Tipped Sand Tarts Web Extra!
Cranberry Eggnog Pudding
Peppermint Candy Shortbread Cookies Web Extra!
Snowman Cupcakes
Triple Butterscotch Cupcakes Web Extra!
Chocolate Mint Cheesecake
Individual Cheesecakes Web Extra!
Christmas Cookies
Rich Fruit Cake Web Extra!
Bring on the Ginger! Cookies
Bad-Girl Brownies Web Extra!
Double Chocolate Espresso and Cashew Cookies
Downtown Bakery Brownies Web Extra!
“Truffles, Candies & Confections: Techniques and Recipes for Candymaking”
By Carole Bloom, Published by Ten Speed Press
4 tablespoons unsalted butter,
softened
3/4 cup pure maple syrup
1-1/2 cups half-and-half
3 cups sugar
3 tablespoons light corn syrup
Pinch salt
2 teaspoons vanilla extract
1-1/2 cups roughly chopped pecans
Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Coat the foil with 1 tablespoon of the butter. Set aside.
In a 3-quart, heavy-bottomed saucepan set over low heat, cook the maple syrup, half-and-half, sugar, corn syrup and salt until the sugar is dissolved, about 5 minutes, stirring constantly with a long-handled wooden spoon or heatproof spatula.
Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a sugar thermometer in the pan and cook the mixture, without stirring, until it registers 238 degrees, about 15 minutes.
Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble. Do not scrape out the bottom of the pan.
Dot the surface of the mixture with the remaining 3 tablespoons of butter.
Let the mixture cool on the marble until it registers 110 degrees on the thermometer, about 5 minutes. (If using a baking sheet, the cooling time will be about 15 minutes.)
Beat the fudge using one of the following three methods: With a 5-inch-wide, flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, add the vanilla, and, with the paddle attachment, beat the mixture until it thickens and loses its shine, 5 to 10 minutes.
Or, transfer the mixture to a 2-quart mixing bowl, add the vanilla and beat with a long-handled wooden spoon until it thickens and loses its shine, 10 to 15 minutes.
In both cases add the chopped pecans after beating the fudge and mix until they are blended in, about 30 seconds.
Or, spread the mixture into a large rectangle on the marble board, sprinkle on the vanilla, then use the 5-inch-wide, flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges. Repeat this process until the mixture begins to thicken and lose its shine, 5 to 10 minutes. Sprinkle on the chopped pecans and continue to work the fudge to incorporate the nuts, about 1 minute.
Turn the fudge into the prepared pan. Use your fingertips to even the top and to press the fudge into the corners of the pan. Place the pan of fudge on a cooling rack and let it set completely at room temperature 1 to 2 hours.
Remove the fudge from the pan by lifting out the aluminum foil. Invert the fudge onto a cutting board, peel the foil off the back of the fudge and reinvert the fudge.
With a large chef’s knife, cut the fudge evenly into 1-inch squares.
Between layers of waxed paper in a tightly covered container, the fudge will keep 10 days at room temperature or 1 month in the refrigerator.
Fudge is best served at room temperature.
Makes 64 pieces.
2 tablespoons unflavored vegetable oil, such as safflower oil
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
1/3 cup honey
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter, softened
Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
In a 3-quart, heavy-bottomed saucepan over medium heat, combine the cream, sugar, honey and vanilla bean, and stir with a wooden spoon or heatproof spatula until the sugar is dissolved, about 5 minutes.
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high and bring the mixture to a boil. Place a candy thermometer in the pan and cook the mixture until it registers 250 degrees, 10 to 15 minutes, stirring frequently.
Remove the pan from the heat; remove the vanilla bean from the mixture with a fork, stir in the butter, and pour the mixture into the prepared pan.
Let the caramel cool completely at room temperature, 2 to 3 hours.
With the remaining tablespoon of vegetable oil, coat a cutting bard and the blade of a large chef's knife.
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
Cut the caramel evenly into 1-inch squares.
In a tightly covered container, between sheets of waxed paper or wrapped in waxed paper squares, the caramels will keep 2 weeks at room temperature.
Makes 64 pieces.
“The Pastry Queen”
By Rebecca Rather with Alison Oresman, Published by Ten Speed Press
PB & J Cookies With Honey-Roasted Peanuts
1-1/2 cups (3 sticks) unsalted butter, at
room temperature
1-1/2 cups smooth peanut butter
1-1/2 cups granulated sugar
1-1/2 cups firmly packed
dark-brown sugar
3 large eggs
1 tablespoon vanilla
extract
3 cups all-purpose flour
1-1/2 teaspoons baking
soda
1-1/2 teaspoons salt
1 cup honey-roasted
peanuts, coarsely chopped
3/4 cup jam, jelly or fruit
spread
Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone mats, or grease the pans generously with butter or cooking spray.
Using a mixer fitted with a paddle attachment, beat the butter and peanut butter in a large bowl on medium speed about 1 minute, until fluffy.
Add both sugars and beat about 30 seconds until combined. Add the eggs and vanilla and beat until smooth.
Stir in the flour, baking soda and salt on low speed until thoroughly combined. Stir in the peanuts. (The dough will be soft.)
Using a 1-3/4-inch scoop, drop the dough onto the prepared baking sheets, leaving at least 2 inches between cookies. (They will puff and spread as they bake.)
Make a small indentation in the middle of each cookie with the end of a wooden spoon. Put 1/4 teaspoon of jam in each indentation.
Bake 10 to 12 minutes, until the cookies are golden around the edges. (For a crispier cookie, remove from the oven once they are golden brown all over.)
Let the cookies cool on the baking sheets about 10 minutes, then transfer them to racks to cool completely.
Store the cookies in an airtight container at room temperature up to 1 week. They’ll keep 1 month in the freezer if tightly wrapped in foil or plastic.
Makes 6-1/2 dozen cookies.
2 cups (4 sticks) unsalted butter, at room temperature
1-1/3 cups powdered sugar, plus extra for dusting
2 tablespoons almond extract
4 cups all-purpose flour
3 cups shelled, coarsely chopped pistachio nuts
8 ounces white chocolate
Preheat the oven to 325 degrees. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.
Using a mixer fitted with a paddle attachment, cream the butter and the 1-1/3 cups powdered sugar in a large bowl on medium speed. Add the almond extract and beat until combined.
Stir in the flour until combined. Stir in 2 cups of the pistachios.
Roll the dough into 2-inch-long, 1/2-inch logs and shape each log into a crescent.
Arrange the crescents on the prepared baking sheets about 1 inch apart. (They spread minimally).
Bake 20 minutes, just until light golden brown.
Cool the cookies 15 to 20 minutes before removing from the baking sheet. Transfer to racks to cool completely.
Chop the white chocolate coarsely and place it in a medium bowl set over a saucepan with 2 inches of simmering water. Stir until the chocolate has melted.
Dip the end of each cooled cookie in the melted white chocolate and immediately roll the chocolate-covered part in the remaining 1 cup pistachios.
Place the dipped cookies on waxed paper. Use a small, fine-mesh sieve to sprinkle powdered sugar over the portion of the cookies that have not been dipped in chocolate.
The chocolate will harden in about 45 minutes at room temperature or 10 minutes in the refrigerator. The cookies will keep in an airtight container about 4 days.
Makes 4 dozen.
“Small-Batch Baking”
By Debby Maugans Nakos, Published by Workman Publishing
Cranberry Eggnog Pudding
1 tablespoon unsalted butter
2 medium eggs, or 1/4 cup plus 2 tablespoons
egg substitute
3/4 cup plus 2 tablespoons store-bought eggnog
1/4 cup whole milk
2 tablespoons unsalted butter, melted
Pinch salt
1/4 teaspoon ground nutmeg
2 English muffins
3 tablespoons fresh or thawed frozen cranberries
2 tablespoons light-brown sugar
1/4 cup cold whipping (heavy) cream
Place the tablespoon of butter in an 8-X-4-inch loaf pan, and set the pan aside.
Place the eggs, 3/4 cup of the eggnog, milk, melted butter, salt and nutmeg in a medium-size mixing bowl.
Crumble the English muffins and add them to the eggnog mixture. Stir in the cranberries.
Stir the mixture, pressing down on the bread to submerge it in the liquid.
Cover and refrigerate 1 hour or overnight.
Place a rack in the center of the oven and preheat the oven to 350 degrees.
hen the oven is hot, put the loaf pan in the oven and heat the pan until the butter melts. Remove the pan and pour in the pudding mixture.
Cover the loaf pan with aluminum foil and bake 30 minutes.
ver the loaf pan and sprinkle the brown sugar over the top. Return the pudding to the oven, uncovered, and continue to bake 9 minutes.
Remove the loaf pan from the oven and turn on the broiler.
Broil the pudding 4 to 6 inches from the heat until the sugar on top caramelizes, about 1 minute.
Remove the loaf pan from the broiler and let it cool on a wire rack 5 minutes.
While the pudding is cooling, place the cream in a medium-size mixing bowl and beat with a hand-held electric mixer on high speed until stiff peaks form. Stir in the remaining 2 tablespoons eggnog.
To serve, spoon the pudding into deep bowls and spoon the eggnog cream over the pudding.
Makes 2 to 3 servings.
Peppermint Candy Shortbread Cookies
Shortbread cookies
1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
Pinch salt
1/8 teaspoon freshly grated nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
Peppermint coating
1/4 cup good-quality white chocolate chips
1/4 teaspoon solid vegetable shortening
1/4 cup crushed hard peppermint candy
For the cookies, position a rack in the center of the oven and preheat to 350 degrees. Set aside an ungreased baking sheet.
Place the flour, cornstarch, salt and nutmeg in a medium-size mixing bowl and whisk to blend.
Place the butter, sugar and vanilla in a small bowl and beat with a hand-held electric mixer on medium speed until fluffy, about 20 seconds.
Add the flour mixture and mix it in with a fork until the dough comes together.
Turn the dough out onto a piece of waxed paper. Use your ands to gather the dough into a ball and flatten it into a disk. Cover the dough with another piece of waxed paper, and roll it out to 1/2-inch thickness.
Cut out the cookies, using 2-inch cutters. Transfer the cookies to the ungreased baking sheet, spacing them 1/2 inch apart.
Gather and re-roll the scraps; then cut out additional cookies and transfer them to the baking sheet.
Bake the cookies until they are firm to the touch and just beginning to color, about 15 minutes.
Remove the baking sheet from the oven and use a metal spatula to transfer the cookies to a wire rack. Let them cool completely.
To make the peppermint coating, place the white chocolate chips and vegetable shortening in a small microwave-safe bowl, and microwave on high power until the chocolate chips are partially melted, 45 seconds to 1 minute. Stir the chocolate mixture until smooth.
Brush the white chocolate mixture over half of each cookie and let the glaze cool but not set, 10 minutes.
While it is still soft, sprinkle the crushed candy over the white chocolate. Let the cookies stand until the coating hardens.
Makes 5 cookies.
“Cupcakes From the Cupcake Doctor”
By Anny Byrn, Published by Workman Publishing
24 paper liners for cupcake pans
Cupcakes and Frosting
1 package plain, white cake mix
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Buttercream Frosting (see recipe below)
2 cups sweetened, flaked coconut
Snowmen
48 large marshmallows
Chocolate sprinkles
3 orange gumdrops, cut into 24
slivers or 24 pieces candy corn
Red, rolled fruit snack or ribbon to
make scarves
72 green gumdrops
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with white, paper liners. Set the pans aside.
Place the cake mix, flour, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 of the way full. (You will get between 22 and 24 cupcakes: remove the empty liners, if any, before baking.)
Bake the cupcakes until they are lightly golden and spring back when lightly pressed, 16 to 20 minutes.
Remove the pans from the oven and place them on wire racks to cool 5 minutes.
Run a dinner knife around the edges of the cupcake liners, lift the cupcakes from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool 15 minutes before frosting.
Meanwhile, prepare the frosting.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short, metal spatula or spoon, taking care to cover the tops completely.
Sprinkle the tops of the cupcakes with coconut.
Make the snowmen: For each body, moisten a toothpick or wooden skewer with water and poke 2 holes, one above the other, into each of 24 marshmallows. Leave about 1/4-inch space between the holes.
Insert a chocolate sprinkle into each hole to look like buttons.
For each head, poke 2 holes for eyes near the top of each of the remaining marshmallows. Poke 1 hole, beneath the eyes for the nose and 5 more holes in the shape of a mouth. Insert a sprinkle into each of the eye and mouth holes, and a sliver of orange gumdrop into the nose hole.
For the hat, cut a strip about 2 inches long and 1/4 inch wide from the rolled fruit. Use your thumb to mash together 2 green gumdrops into a flat round shape. Cut a thin slice off the wide end of a gumdrop and press it onto the gumdrop round. Wrap the fruit strip as a hatband, dampening the ends to secure it. Repeat with the rolled fruit and remaining gumdrops.
For the scarf, cut 48 pieces of rolled fruit about 2 inches long and 1/2 inch wide. Cut a notch out of one end of each strip about 1/2 inch deep.
To assemble a snowman, place a marshmallow body in the center of each cupcake, pressing it slightly into the frosting to adhere. Place 2 scarf strips on top of the marshmallow, notched ends out, and place a marshmallow head on top of the scarf, pressing down to secure all in place.
If the snowman feels wobbly, dampen the scarf ends or dab a bit of frosting on them to help secure.
Add another dab of frosting on top of the snowman’s head and put on his gumdrop hat.
Continue assembling the snowmen until all the cupcakes are used up.
Makes 22 to 24 cupcakes.
Buttercream Frosting
8 tablespoons (1 stick) butter,
at room temperature
3 cups confectioners’ sugar,
sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds.
Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, about 1 minute.
Increase the speed to medium and beat until light and fluffy, 1 minute more.
Add up to 1 tablespoon more milk if the frosting seems too stiff.
24 paper liners for cupcake pans (2-1/2-inch size)
1 package plain, butterscotch cake mix
1 package butterscotch instant pudding mix
1 cup water
1/2 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
Butterscotch Maple Frosting (see recipe below)
1/2 cup chopped pecans, for garnish
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
To prepare the cupcake batter, place the cake mix, pudding mix, water, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again, if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any, before baking.)
Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool 5 minutes. Leave the oven on.
Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them in a wire rack to cool for 15 minutes before frosting.
Prepare the Butterscotch Maple frosting.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Place them, uncovered, in the refrigerator until the frosting sets, 20 minutes.
Sprinkle the toasted pecans over the frosting.
Makes 24 cupcakes.
Butterscotch Maple Frosting
1 package (8 ounces) reduced-fat cream cheese, at room temperature
4 tablespoons butter, at room temperature
2-2 1/2 cup confectioners' sugar, sifted
1/2 teaspoon maple flavoring
1/2 cup melted butterscotch chips
1/2 cup toasted pecans, chopped, for garnish
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine.
Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
Add the maple flavoring and melted butterscotch chips. Increase the mixer speed to medium and blend the frosting until fluffy, 1 minute longer, adding up to 1/2 cup more sugar, if needed to make a spreadable consistency.
“I Love Cheesecake”
By Mary Crownover, Published by Taylor Trade Publishing
Crust
18 chocolate sandwich, crème
filled cookies, with fillings intact
5 tablespoons butter or
margarine, melted
Chocolate-mint filling
32 ounces cream cheese,
at room temperature
1 cup sugar
3 tablespoons cornstarch
4 large eggs, at room
temperature
1/3 cup crème de menthe
1/3 cup crème de cacao
2 teaspoons vanilla
extract
Mint whipped cream
1 cup whipping cream
1 envelope whipped topping mix
1 tablespoon crème de menthe
Chocolate ice cream topping
(type that forms a hardened
shell)
To make the crust, crush cookies to make crumbs. Place the crumbs in a mixing bowl, add butter and mix well.
Press the crumb mixture evenly onto the bottom of a greased 9-inch cheesecake pan. Set aside. Preheat the oven to 350 degrees.
To make the filling, beat cream cheese, sugar and cornstarch in a large bowl with an electric mixer until smooth.
Add eggs one at a time, beating well after each addition.
Add crème de menthe, crème de cacao, and vanilla extract. Mix thoroughly. Pour the filling onto the crust. Bake at 350 degrees 15 minutes.
Reduce the heat to 200 degrees and bake 2 hours, or until the center is firm and no longer looks wet or shiny. Remove cake from the oven and run a knife around the inside edge of the pan.
Turn off the oven and return the cake to it for an additional 2 hours. Chill overnight.
Make the whipped cream: In a small bowl, beat the cream, whipped topping mix and crème de menthe until thickened. Spread the whipped cream on the cake and drizzle chocolate over top. Keep chilled.
Makes 12 to 18 servings.
Crust
30 vanilla wafers
Creamy Orange Filling
32 ounces cream cheese, at room temperature
1 cup sugar
4 large eggs, at room temperature
2-1/4 teaspoons orange extract
2 teaspoons vanilla extract
1-1/4 teaspoons lemon extract
1/2 cup sour cream, at room temperature
Orange glaze
1 cup orange marmalade
1 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon orange extract
1/3 cup pecans or walnuts, chopped
To make the crust, place 2-1/2-inch cupcake liner in each compartment of cupcake pans. Place one vanilla wafer in each, flat-side down.
Preheat the oven to 200 degrees.
Make the filling: In a large bowl, beat the cream cheese, sugar and cornstarch with an electric mixer until smooth. Add the eggs one at a time, beating well after reach addition.
Add orange, vanilla and lemon extracts. Stir in sour cream. Mix well without overbeating.
Put 1/4 cup (4 tablespoons) in each cupcake liner.
Bake 35 to 45 minutes, or until done % the cupcakes will spring back if touched when done.
Remove cupcakes from the oven and cool in the muffin pan to room temperature.
Chill overnight.
To make the orange glaze, combine marmalade, cornstarch, lemon juice and orange extract in a small, heavy saucepan.
Cook and stir over low heat until thickened, about 2 minutes.
Spread over the "cupcakes' while glaze is still warm. Sprinkle with chopped nuts. Keep chilled.
Makes 30 "cupcakes."
“Flipcook Baking”
By Carole Clements, Published by Anness Publishing
6 ounces unsalted butter, at room
temperature
10 ounces sugar
1 egg
1 egg yolk
1 teaspoon vanilla
Grated rind of 1 lemon
1/4 teaspoon salt
10 ounces plain, all-
purpose flour
Preheat the oven to 350 degrees.
With an electric mixer, cream the butter until soft. Add the sugar gradually and continue beating until light and fluffy.
Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla, lemon rind and salt. Stir to mix well.
Add the flour and stir until blended. Gather the mixture into a ball, wrap in greaseproof paper, and refrigerate at least 30 minutes.
On a floured surface, roll out the mixture about 1/8 inch thick.
Stamp out shapes or rounds with cookie cutters.
Bake until lightly colored, about 8 minutes. Transfer to a rack and let cool completely before icing and decorating.
Makes 30 cookies.
Cake
5 ounces currants
5 ounces raisins
2 ounces sultanas
2 ounces glace cherries, halved
3 tablespoons sweet sherry
6 ounces butter
7 ounces dark-brown sugar
2 eggs, at room temperature
7 ounces plain flour
2 teaspoons each ground ginger, allspice and cinnamon
1 tablespoon golden syrup
1 tablespoon milk
2 ounces cut mixed peel
4 ounces chopped walnuts
Decoration
8 ounces sugar
4 ounces water
1 lemon, thinly sliced
1/2 orange, thinly sliced
4 ounces orange marmalade
Glace cherries
One day before preparing, combine the currants, raisins, sultanas and cherries in a bowl. Stir in the sherry.
Cover and let stand overnight to soak.
Preheat oven to 300 degrees.
Line a 9-X-3-inch springform pan with parchment paper and grease the paper and pan.
Place a tray of hot water on the bottom rack of the oven.
With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Sift the flour, baking powder and spices together 3 times. Fold into the butter mixture in 3 batches.
Fold in the syrup, milk, dried fruit and liquid, mixed peel and nuts.
Spoon the mixture into the pan, spreading out so there is a slight depression in the center of the moisture.
Bake until a skewer inserted into the center of the cake comes out clean, 2-1/2 to 3 hours.
Cover with cake with foil when the top is golden to prevent over-browning.
Cool the cake in the pan on a rack.
For the decoration, combine the sugar and water in a saucepan and bring to the boil.
Add the lemon and orange slices and cook until crystallized, about 20 minutes.
Work in batches, if necessary.
Remove the fruit with a slotted spoon. Pour the remaining syrup over the cake and let cool.
Melt the marmalade over low heat, then brush over the top of the cake.
Decorate the cake with the crystallized citrus slices and cherries.
Makes 12 servings.
“Sugar Sisters: Desserts for the Naughty and Nice”
By Kate Hart, Published by Conari Press
3/4 cup unsalted butter, at room temperature
1 cup packed dark-brown sugar
1/4 cup molasses
1 egg
2 cups unbleached flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 tablespoons chopped ginger root
1/2 cup finely chopped, crystallized ginger
Cream together butter and brown sugar in a large mixing bowl. Beat in the molasses and then the egg.
Sift flour, ground ginger, baking soda and salt. Stir into the butter mixture with a wooden spoon until blended.
Add other gingers and mix well. Refrigerate dough at least 2 hours or overnight.
Preheat the oven to 350 degrees and grease cookie sheets.
Shape the dough into 1-inch balls and place on cookie sheet about 2 inches apart. Bake until browned, about 10 minutes.
Remove to racks and cool completely.
Makes about 4 dozen cookies.
4 squares bittersweet chocolate
1 stick butter
2 scant cups sugar
2 cups flour
4 eggs
1 teaspoon vanilla, almond or cherry extract
Preheat the oven to 325 degrees.
Melt the chocolate in a pan with the butter. Set aside and let cool.
When the chocolate mixture is room temperature, add the sugar, flour, eggs and extract.
Don't stir too much, only until mixed.
Bake 30 minutes in a lightly greased 9-X-12-inch cake pan.
Makes about 2 dozen small or 1 dozen large brownies.
“The Great Book of Chocolate”
By David Lebovitz, Published by Ten Speed Press
Double Chocolate Espresso and Cashew Cookies
1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar
3/4 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 teaspoons instant espresso powder
2 cups all-purpose flour
2/3 cup natural, unsweetened cocoa
powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cashews, toasted and chopped
3/4 cup semisweet chocolate chips
Preheat the oven to 325 degrees. Line 3 baking sheets with parchment paper or oil them lightly with vegetable oil.
In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs, vanilla and espresso powder. Mix well, stopping once to scrape the sides and bottom of the bowl.
Sift together the flour, cocoa powder, baking soda and salt.
Mix into the creamed butter mixture, scraping again. Stir in the cashews and chocolate chips.
Scoop the cookie dough into large (1/4-cup) balls, arranging them at least 2 inches apart, 8 on each baking sheet.
Bake until the cookies are just flat, 20 to 25 minutes, turning and rotating the baking sheets as necessary for even baking.
Let the cookies cool about 10 minutes before transferring them from the baking sheet to the cooling rack.
Once cool, store at room temperature in an airtight container for up to 3 days.
Makes about 24 cookies.
Brownies
8 tablespoons unsalted butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup walnuts or pecans, toasted and chopped
Ganache Icing
1/4 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
Adjust the oven rack to the center of the oven and preheat to 325 degrees. Butter an 8-inch square cake pan.
In a medium saucepan over low heat, melt the butter and unsweetened chocolate, stirring often. Remove from the heat and stir in the sugar, then the eggs and the vanilla.
Mix in the flour and nuts. Scrape the batter into the prepared pan, smooth the top and bake 25 minutes.
Cool the brownies completely in the pan on a wire rack.
To make the ganache, warm the heavy cream and chocolate, stirring until smooth. Let cool briefly, until spreadable. Ice the brownies with the ganache either while still in the pan or after they've been removed from the pan and cut into squares.
Makes 16 brownies.
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