Cooking Mamas

Tried and True Family Recipes

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Blistered Tomato Ricotta Crostini

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Blistered Tomato Ricotta Crostini

Toasted French bread topped with creamy herbed ricotta cheese, blistered tomatoes, balsamic vinegar, and fresh basil ribbons!
Course: Appetizer
Cuisine: Italian
Servings: 10 crostini

Ingredients

  • 1 loaf French baguette sliced into rounds
  • 1 c. ricotta cheese
  • 1/2 c. basil finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • 1 T. olive oil
  • 1 (10.5 oz.) cont. grape or cherry tomatoes
  • 2 cloves garlic minced
  • Aged balsamic vinegar for drizzling
  • fresh basil ribbons for garnish

Instructions

  • Preheat the oven to 375 degrees. Slice the baguette into rounds and place on a baking sheet. Toast until crisp, about 3 minutes; flip to crisp on the other side about 3 minutes more. Remove from the oven; set aside.
  • In a mixing bowl, combine ricotta cheese, chopped basil and crushed red pepper flakes; season with sea salt and freshly cracked pepper. Taste then re-season if needed.
  • Heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds; season with sea salt and freshly cracked pepper to taste. Remove from heat.
  • Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with good quality balsamic vinegar. Top with fresh basil ribbons and serve immediately. Enjoy!

Slow Cooker Brown Sugar Pineapple Ham

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Slow Cooker Brown Sugar Pineapple Ham

This sweet, juicy, tender ham is a must-have on your holiday table!
Course: Entrée
Cuisine: American
Servings: 15

Ingredients

  • 1 pre-cooked bone-in spiral ham
  • 2 c. brown sugar divided
  • 1/2 c. raw natural honey
  • 1 (20 oz.) can pineapple tidbits with juice

Instructions

  • In a large 6 or 8 quart slow cooker, cover the bottom with 1 cup of the brown sugar.
  • Place ham on top of the brown sugar; open the slices slightly with your fingers. Pour the honey evenly over the ham.
  • Pour the pineapple (with juice) over the top and around the sides of the ham.
  • Top with the remaining 1 cup of brown sugar, making sure it is evenly distributed over the entire top of the ham.
  • Cover and cook on LOW for 3 1/2 to 4 hours. Enjoy!

How to build an Epic Charcuterie Board

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Our Charcuterie (shahr-koo-tuh-ree) board is filled with cured meats, cheeses, fresh and dried fruits, pickled veggies, nuts, olives, crackers, and more! It can be assembled in minutes for fuss-free entertaining!

Variety is the key to a good charcuterie board, so mix and match textures and flavors. Place slices of hard salami alongside delicate, paper-thin prosciutto. Include smooth pâtés and sausages, as well as soft and hard cheeses. And don’t be afraid of bolder cheeses, like Stilton (blue) cheese.

Most importantly, don’t forget the fruits and vegetables. There are a lot of rich, fatty flavors so include acidic, tangy, bites of pickled vegetables, olives, and mustards to cut through the richness. Add dried fruit and nuts for more flavor and texture contrast. And finally, round out the board with slices of crusty bread and/or crackers.

MEATS: Include a variety of flavors and textures for example sliced pepper salami, rolled prosciutto and thoughtfully piled ham. Select 3-4 options:

  • Peppered Salami
  • Soppressata (Italian salami)
  • Prosciutto
  • Ham
  • Kielbasa – Beef, chicken or pork
  • Salmon
  • Pâté

CHEESES: Choose a variety of cheeses. Look for various hard and soft cheeses from mellow to sharp. Cheeses are easiest served already sliced. Select 4-5 options:

  • Manchego Cheese 
  • Stilton (Blue) Cheese
  • Aged Cheddar Cheese
  • Monterey Jack Cheese
  • Herb Goat Cheese
  • Cheese Curds
  • Chevre drizzled with Honey
  • Brie topped with Apricot Jam

BREAD and CRACKERS: Variety is the key! Include buttery flaky crackers, whole grain crackers, pretzel crisps and a baguette thinly sliced and toasted. Select 3-4 options:

  • Buttery Crackers
  • Pretzel Crisps
  • Artisan or Whole Crackers
  • Baguette, sliced and toasted

FRUIT & NUTS: Both dried and fresh fruit will add gorgeous color and lots of flavor to your charcuterie board! Nuts such as cashews, pistachios, and almonds should be shelled and salted. Mix and match selections:

  • Dried Apricots & Dates
  • Assorted Fresh Berries
  • Grapes – Green, Red and/or Black
  • Red or Green Apple Slices
  • Pears
  • Figs
  • Cherry Tomatoes
  • Cashews
  • Pistachios
  • Almonds

PICKLES, OLIVES, and DIPS: Add small bowls filled with Cornichon dill pickles, a variety of olives, jellies, mustards, and delicious dips is a great way to add some zip and flavor to your board. Mix and match selections:

  • Cornichons – Small Pickled Gherkins
  • Assorted Olives – Black, Green & Stuffed
  • Assorted Jams and Jellies
  • Honey for drizzling
  • Mustards – Spicy, Coarse & Grainy
  • Spinach Dip
  • Onion Dip

Banoffee Bread

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Banoffee Bread

This delicious banana bread is inspired by the iconic banoffee pie. Dotted with bits of buttery toffee and topped with a rich caramel drizzle this isn't your grandma's banana bread!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

  • BANOFFEE BREAD:
  • 5 lg. ripe bananas
  • 4 lg. eggs well beaten
  • 1 c. unsalted butter softened, plus more for greasing
  • 2 c. granulated sugar
  • 4 c. all-purpose flour plus more for dusting
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. original or milk chocolate toffee bits divided
  • CARAMEL DRIZZLE:
  • 1/2 c. heavy whipping cream
  • 1/4 c. salted butter
  • 1/3 c. light brown sugar lightly packed
  • 3/4 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Grease and flour two 10-inch loaf pans; set aside.
  • BANOFFEE BREAD: In a large bowl, mash the bananas. Stir in the eggs; set aside.
  • In another large bowl, cream together the butter and sugar until light and fluffy. Add the banana and egg mixture and mix until combined.
  • In another bowl, sift together the flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in 1 1/2 cups toffee bits into the batter.
  • Evenly divide the batter between the two prepared loaf pans. Shake and tap the pans on the counter top to remove any air bubbles.
  • Bake the loaves for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing them and placing them on a rack to cool.
  • While the bread cools, prepare the caramel drizzle.
  • CARAMEL DRIZZLE: Combine the heavy whipping cream, butter, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes. Whisk in the confectioner's sugar and continue to boil for 2 minutes, whisking constantly.
  • Remove the pan from the heat and allow to cool on the counter top for 10 minutes. Whisk the sauce once more before drizzling it over the cooled loaves of banoffee bread.
  • Sprinkle the remaining toffee bits over the top of the loaves. Allow the caramel drizzle to set before cutting into the bread.
  • Wrap leftovers in foil and store in the refrigerator.

Seven Layer Rainbow Cookies

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Seven Layer Rainbow Cookies

These beautiful layered petit fours with tri-color almond sponge cake, apricot and raspberry jam, topped with semi-sweet chocolate are a wonderful addition to your holiday cookie tray!
Course: Dessert
Cuisine: Italian
Servings: 64

Ingredients

  • 4 lg. eggs separated
  • 1 c. granulated sugar divided
  • 1 (8 oz.) pkg. almond paste broken into small pieces
  • 1 1/4 c. unsalted butter
  • 1 tsp. almond extract
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. red gel food coloring
  • 1/2 tsp. gel green food coloring
  • 3/4 c. apricot preserves warmed and strained
  • 1/4 c. seedless red raspberry jam warmed
  • 9 oz. semisweet chocolate chopped
  • 1 tsp. coconut oil or shortening
  • Chocolate sprinkles optional

Instructions

  • Preheat oven to 350 degrees and place the rack in the middle position. Butter three 13x9 inch jelly roll pans and line with parchment paper; butter the parchment paper.
  • In the bowl of a stand mixer fitted with a wire whip, beat egg whites at medium-high speed until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff and glossy peaks begin to form. Transfer whipped egg whites to another bowl.
  • Replace the whip attachment with a paddle attachment. In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, about 3-4 minutes stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
  • Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
  • Divide the batter among three bowls. Fold red food coloring into one, green into another, and nothing into the third. Spread the contents of one of the bowls into the three prepared jelly roll pans with an offset spatula. The layer will be thin, about 1/4-inch. Bake 7-10 minutes, until the batter is set. Do not over-bake or allow the cake to brown.
  • Remove the pans from the oven; loosen the edges of the cakes from the pan with a sharp knife. Allow cakes to cool completely about 15 minutes.
  • Line a baking sheet with wax or parchment paper. When all layers are baked and cooled, invert the green layer onto the prepared sheet. Remove the baking paper and spread with the apricot preserves. Repeat, this time inverting the white layer onto the green layer, discarding the baking paper, and spreading with raspberry jam. Invert the red layer onto the white layer and discard baking paper.
  • Cover the assembled layers with plastic wrap and place a baking sheet on top, weighting with a cookbook. Refrigerate at least 8 hours or overnight.
  • Remove chilled layers from the refrigerator and uncover. In a double boiler over simmering water, melt chocolate coconut oil until glossy and smooth. Pour half of the chocolate over the red layer, spreading to the edges. The chocolate layer will be thin. Let sit at room temperature until chocolate is set, about 15 minutes.
  • Cover the chocolate with a piece of wax paper and invert onto a baking sheet. Spread the remaining chocolate onto the green layer. Sprinkle evenly with chocolate sprinkles. Let the chocolate set completely, 15-30 minutes
  • Trim edges with a long serrated knife to make a clean rectangle. With the long end facing you, and your knife parallel to the short edge, cut cake into 3/4-inch strips. Clean knife with hot water (and dry) between each cut to facilitate easy slicing. Cut each strip into 4 cookies, about 2 inches each.
  • Store the cookies in airtight containers with wax paper or parchment between the layers. Cookies will remain fresh up to 2 weeks at room temperature.

Notes

Inspired by Striped Spatula

Grinch Cookies

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Grinch Cookies

Inspired by the beloved movie "How the Grinch Stole Christmas," these soft, chewy, crinkle cookies will warm your heart! The perfect addition to your holiday cookie tray, exchange, or school party!
Course: Entrée
Cuisine: American
Servings: 24 cookies

Ingredients

  • 1 (15.25 oz.) box French vanilla cake mix
  • 1/3 c. vegetable oil
  • 2 lg. eggs
  • 4 drops green food coloring
  • confectioner's sugar for rolling
  • Jumbo heart-shaped sprinkles

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • In a large bowl, using an electric hand mixer beat together the cake mix, oil, eggs, and food coloring until well combined. Cover and chill the dough for 15-30 minutes.
  • Scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the dough ball into confectioners’ sugar and place on prepared baking sheet and repeat with remaining cookie dough. Press a jumbo heart candy into each dough ball.
  • Bake for 8-10 minutes, do not over-bake, just until set. Cookies will continue to bake on the cookie sheet.
  • Let cool 3-4 minutes on the baking sheet before carefully removing to cool completely on a wire rack.
  • Cooks Note: If cookies spread a little, simply use a spatula to reshape before cooling completely.

Divinity

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Divinity

Nothing brings holiday cheer quite like Old-Fashioned Divinity. Soft and fluffy, sweet and creamy, the name says it all. It’s divine!
Course: Dessert
Cuisine: American
Servings: 30 candies

Ingredients

  • 2 c. granulated sugar
  • 1/2 c. light corn syrup
  • 1/2 c. water
  • 2 lg. egg whites
  • 2 tsp. vanilla extract
  • 30 toasted pecan halves

Instructions

  • Line two baking sheets pans with waxed paper; set aside.
  • In a medium saucepan, combine sugar, corn syrup, and 1/2 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees on a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
  • With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds its shape and begins to lose its gloss, about 15 minutes.
  • Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop OR two spoons.
  • Working quickly, drop 1 heaping tablespoon candy onto prepared sheet pans, dipping scoop OR spoons into hot water as needed to prevent sticking. Gently press a pecan half into the center of each candy. Let candy cool completely, at least 4 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.
  • Cook’s Note: It’s best to make the divinity on a dry day. Too much humidity prevents it from setting. So if it’s raining, choose another day to make it!
  • For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.

Gingerbread Cookie Bars

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Gingerbread Cookie Bars

Craving gingerbread but don't have time to make those cute little gingerbread men? Try our quick and easy bars topped with cream cheese frosting, you’ll be glad you did!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

BARS:

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 c. butter melted
  • 3/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1/3 c. molasses
  • 1/2 tsp. vanilla extract
  • 1 lg. egg

CREAM CHEESE FROSTING:

  • 1/2 c. butter softened
  • 1 (8 oz.) pkg cream cheese softened
  • 1 lb. confectioner's sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
  • BARS: In a large bowl, whisk together flour, soda, salt, cinnamon, ginger, cloves, and nutmeg; set aside.
  • In a large bowl, using an electric hand mixer beat butter, sugar, brown sugar, molasses, and vanilla on medium speed until smooth and creamy. Add the egg and beat until completely incorporated.
  • Add the dry ingredients to the wet ingredients, beat until combined. Spread the dough into the prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan.
  • Bake for 15-20 minutes; do not overbake! Cool in a pan on a wire rack. Meanwhile, prepare the frosting
  • CREAM CHEESE FROSTING: In a large bowl, beat the butter and cream cheese together until well combined. Add half the confectioners’ sugar, beat until well combined. Add the remaining half confectioners’ sugar and vanilla. Beat on high until light and fluffy.
  • Once the bars have cooled, frost them with cream cheese frosting. Cut into squares and serve.

Polar Bear Paws

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Polar Bear Paws

Roasted peanuts and buttery caramel clusters enrobed in white chocolate.
Course: Dessert
Cuisine: American
Servings: 24 candies

Ingredients

  • 1 (11 oz.) bag Kraft caramels
  • 3 T. heavy whipping cream
  • 1 T. butter
  • 1 c, roasted peanuts
  • 12 oz. vanilla almond bark or white candy melts

Instructions

  • Line a large cookie sheet with parchment paper; set aside.
  • In a microwaveable bowl, combine caramels, cream and butter, microwave on HIGH for 30 second increments; stir and repeat until melted and smooth.
  • Stir in peanuts. Allow caramel mixture to cool for about 15 minutes, stirring every few minutes.
  • Spoon candy onto prepared cookie sheet in tablespoon-size mounds (a cookie scoop coated with non-stick spray works well for this). Place in the refrigerator for 30-60 minutes until set.
  • Place white chocolate in a microwavable bowl, microwave on LOW in 30 second increments; stir and repeat until melted and smooth.
  • Dip caramel cluster in the melted chocolate using a fork to remove it. Holding it over the bowl, tap the fork on the edge of the bowl to allow any excess chocolate to drip back into the bowl. Place cluster back on the parchment lined pan and repeat with remaining clusters.
  • Place the pan back in the refrigerator for 30-60 minutes until chocolate is set. Remove and enjoy or package up for gift giving!
  • Store the candy in an airtight container at room temperature for up to 5 days.

Christmas Mitten Sugar Cookies

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Christmas Mitten Sugar Cookies

How cute are these red and green basket weave mitten cookies with buttercream trim? Use the leftover dough to make marbled mitten cookies!
Cuisine: American
Servings: 24 cookies

Ingredients

  • COOKIES:
  • 3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 lg. egg room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 tsp. each red and green gel food coloring
  • BUTTERCREAM FROSTING:
  • 1/2 c. unsalted butter room temperature
  • 2 c. confectioner's sugar sifted
  • 1/8 tsp. salt
  • 1 T. whole milk or heavy cream as needed
  • 1 tsp. vanilla extract use clear for a brighter white

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • COOKIES: In a medium bowl, whisk together flour and baking powder; set aside.
  • In a large bowl, using an electric hand mixer, cream butter on medium-high for 1-2 minutes, or until butter is smooth and lighter in color. With the mixer on low, slowly add in the sugar, and then the egg and extracts. Add the flour mixture, a 1/2 cup at a time, until fully incorporated.
  • Divide cookie dough in half. Place half back in the bowl and the other half in a separate bowl. Add 1 teaspoon red food coloring to one bowl and 1 teaspoon green food coloring to the other bowl. Beat each color until fully incorporated.
  • Roll out each section of dough on lightly floured surface into rectangle that is slightly thicker than 1/8-inch. Cut rectangles into 3/4-inch strips. Weave the red strips over and under the green strips, creating a basket like appearance. Slightly press down with rolling pin to seal together.
  • Cut weaved dough using 4-inch mitten-shaped cookie cutter dipped into flour. Using small metal spatula, place onto prepared cookie sheets.
  • Use remaining dough to create marbled mitten cookies. Gently press dough together. Roll out to 1/8 to 1/4-inch thickness. Cut with mitten-shaped cookie cutter. Place onto prepared cookie sheets.
  • Bake cookies for 8-10 minutes or until lightly browned. Remove to cooling rack to cool completely. Decorate the bottoms with buttercream frosting.
  • BUTTERCREAM FROSTING: In a large bowl, beat butter on high speed until the butter has lightened in color and is thoroughly whipped
  • On low speed, add 1 cup confectioners’ sugar and salt; beat until combined. Add milk and extract; beat until combined.
  • Add remaining confectioners' sugar; beating until incorporated. Turn mixer to high speed and beat frosting until light and fluffy. Add more milk or cream as needed if the mixture becomes too thick or dry.
  • Fill a piping bag with frosting fitted with a 1M tip. Pipe the bottom of the mittens with frosting.
  • Yields 12 basket weave cookies & 12 marbled mitten cookies

Raspberry Bread Pudding

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Raspberry Bread Pudding

This delicious raspberry bread pudding with vanilla sauce is pretty spectacular, perfect for a holiday brunch!
Course: Breakfast, Dessert
Cuisine: American
Servings: 10

Ingredients

BREAD PUDDING:

  • 1 1/2 loaves day old bread (Brioche or Challah)
  • 4 c. heavy cream
  • 2 c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 5 c. raspberries fresh or frozen
  • 1 c. granulated sugar
  • 1/2 c. apple juice

VANILLA SAUCE:

  • 2/3 c. unsalted butter
  • 2 1/2 T. all-purpose flour
  • 1 1/2 c. heavy cream
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/3 c. granulated sugar
  • 1 (8 oz.) cont. Fresh raspberries

Instructions

  • BREAD PUDDING: In a large bowl, whisk together heavy cream, 2 cups sugar, eggs and vanilla.
  • Cut the bread into 1 1/2-inch cubes and add to the cream mixture, coating the bread well. Let stand 30 minutes, gently stirring every 5-10 minutes to allow the cream to absorb.
  • Meanwhile, in a medium bowl, combine 5 cups raspberries, 1 cup sugar and apple juice, stirring until the sugar is dissolved.
  • Butter a 9x13-inch baking dish, layer 3/4 full with the bread mixture. Pour the fruit filling over the bread mixture, spreading evenly. Top with the remaining bread.
  • Bake at 375 degrees for 40 minutes.
  • Serve bread pudding warm topped with vanilla cream sauce and fresh raspberries. (If you want it to cut into nice squares you can chill it and then cut it into squares, microwave it for 20-25 seconds per piece, and top it with sauce.)
  • VANILLA SAUCE: In a medium saucepan, over low heat, melt butter and add flour. Stir for a few minutes until it has a nutty aroma, do not brown. Add salt, 1 1/2 cups heavy cream, and 1/3 cup sugar and cook over medium until mixture is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

Salted Brownie Cookies

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Salted Brownie Cookies

Chewy on the inside, crackly on the outside, the perfect chocolate brownie in cookie form!
Course: Dessert
Cuisine: American
Servings: 22 cookies

Ingredients

  • 2/3 c. all-purpose flour
  • 2 T. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 8 oz. semi-sweet chocolate finely chopped
  • 1/4 c. unsalted butter cubed
  • 2 lg. eggs room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 c. semi-sweet chocolate chips
  • Flaky salt for sprinkling

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
  • Place chocolate and butter in a double boiler over gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  • Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for exactly 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  • Use a cookie scoop lightly coated with nonstick spray to form the cookies. Invert the scoop just above the baking sheets, spacing cookies 3-inches apart.
  • Bake for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
  • Remove from oven and sprinkle with flaky salt. Allow cookies to cool for 10 minutes on baking sheets; transfer to a wire rack to cool completely.

No Bake Chocolate Snowballs

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No Bake Chocolate Snowballs

These quick and easy no-bake cookies are perfect for the holidays!
Course: Dessert
Cuisine: American
Servings: 22 cookies

Ingredients

  • 1/2 c. butter
  • 1/2 c. milk
  • 6 T. unsweetened cocoa powder
  • 1 1/2 c. granulated sugar
  • 3 c. rolled oats
  • 1 c. coconut plus more for rolling

Instructions

  • Melt butter in a saucepan over medium heat. Add milk, cocoa and sugar; bring to a boil stirring frequently.
  • Remove from heat, stir in oats and coconut until combined; set aside to cool.
  • With moistened hands, form into 1-inch balls and roll into coconut.
  • Store cookies in an airtight container in the refrigerator.
  • Cook’s Note: Reduce milk to 1/4 cup and add a 1/4 cup Kahlua or Baileys!

Pecan Turtles

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Pecan Turtles

Chocolate covered caramel pecan clusters shaped like cute little turtles! These candies can be made with dark, white, or milk chocolate. They make great gifts too!
Course: Dessert
Cuisine: American
Servings: 24 candies

Ingredients

  • 2 c. pecan halves
  • 1 (11 oz.) bag wrapped caramels
  • 2 T. heavy cream
  • 1 tsp. vanilla extract
  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 tsp. coconut oil or shortening
  • sea salt for sprinkling

Instructions

  • Preheat oven to 350 degrees. Spread the pecans in a single layer on a baking sheet and bake for 5 minutes, until warm and fragrant. Cool and set aside.
  • Un-wrap caramels, place caramels, heavy cream and vanilla in the top of a double boiler over simmering water, stirring occasionally until the caramels are melted and smooth (this will take a while).
  • While the caramel melts, heat the chocolate chips and coconut oil in a separate double boiler over simmering water, stirring occasionally until the chips are melted and smooth.
  • Line two baking sheets with parchment paper. Spoon a small amount of chocolate onto the baking sheet, using the back of the spoon to smooth it into a small circle about 2-inch diameter. After you've made 3 to 4 circles, arrange 5 pecan halves on top of chocolate, creating the "turtle" head and four legs. Continue making circles of chocolate, adding pecans until the baking sheet is full (12 per baking sheet). Set entire baking sheet in the fridge for a few minutes, until the chocolate has set up.
  • Once the chocolate has set, remove from the refrigerator and add about a teaspoon of melted caramel onto the center of the pecans. The caramel should be just melted enough that it will fall off a spoon, but not so liquid that it just rolls right off the pecans into a puddle. If the caramel is too thin, remove from heat and allow it to cool a bit. Once the caramel has been added to each turtle, place the baking sheets back into the refrigerator for a few minutes.
  • When the caramel has set up, spoon a teaspoon of chocolate on top, covering as much of the caramel as possible. Sprinkle turtles with sea salt.
  • Place turtles back in the fridge for just a few minutes to set up.
  • When fully cooled and set, remove candy from the baking sheets and store in an airtight container at room temperature.
  • Cook’s Note: These candies can be made with milk chocolate or white chocolate too!

Red Velvet Thumbprint Cookies

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Red Velvet Thumbprint Cookies

Chocolate drizzled red velvet cookies filled with sweetened cream cheese. A perfect addition to your holiday cookie tray!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • COOKIES:
  • 2 c. all-purpose flour
  • 2 tsp. cocoa powder
  • 1 c. butter softened
  • 1/2 c. brown sugar
  • 1 lg. egg yolk
  • 1 thsp. vanilla extract
  • 4 tsp. red food coloring
  • 1/2 c. granulated sugar or sanding sugar
  • CREAM CHEESE FILLING :
  • 4 oz. cream cheese softened
  • 1 lg. egg yolk
  • 1/4 c. granulated sugar
  • 1/8 tsp. salt
  • 1/4 tsp. vanilla extract
  • CHOCOLATE DRIZZLE:
  • 4 oz. white or semi-sweet chocolate chips
  • 1 tsp. coconut oil or shortening

Instructions

  • Preheat oven to 300 degrees. Line two baking with parchment paper.
  • COOKIES: In a medium bowl, whisk together flour and cocoa powder; set aside.
  • In a large bowl, using an electric hand mixer, beat together the butter, brown sugar, egg yolk, vanilla and food coloring until light and fluffy. Add the flour mixture, beat until a soft dough forms.
  • Scoop out dough by heaping tablespoons and roll them in the sugar. Place on prepared baking sheets (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
  • Bake for 10 minutes. Meanwhile, make the cream cheese filling.
  • CREAM CHEESE FILLING: Using an electric hand mixer, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth and creamy.
  • After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 10-12 minutes, until filling is set. Allow cookies to cool completely.
  • CHOCOLATE DRIZZLE: In a microwave-safe bowl, melt chocolate and coconut oil on high for 1 minute, stir to combine. Microwave in 20 second increments until chocolate is completely melted. Drizzle cookies with melted chocolate. Allow chocolate to set. Store cookies in an airtight container and chilled. Yields 2 dozen cookies

Vanilla Bean Madeleines

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Vanilla Bean Madeleines

Classic French Madeleines are a cross between a cake and a cookie. Thin and crisp on the outside with a tender crumb on the inside. Take these cookies up a notch by dipping them in melted white or dark chocolate, Enjoy!
Course: Dessert
Cuisine: French
Servings: 16 cookies

Ingredients

  • 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 lg. eggs
  • 1/3 c. granulated sugar
  • 1 T. brown sugar packed
  • 1 whole vanilla bean split, seeds scraped
  • 1 T. honey
  • 6 T. butter melted
  • confectioner's sugar for dusting
  • 4 oz. white or dark chocolate melted

Instructions

  • In a small bowl, sift together the flour, baking powder, and salt, set aside.
  • In a medium bowl, whisk the eggs, sugars, vanilla bean caviar and honey until smooth. Stir in the flour mixture, just until incorporated; set aside.
  • In a small saucepan, melt the butter over medium-high heat. Continue cooking the butter until the butter foams and turns golden brown in color. Remove from the heat and slowly whisk into the batter. Spoon the batter into a pastry bag (or Ziploc bag) and refrigerate 1 hour or overnight.
  • Preheat the oven to 400 degrees. Lightly grease a 16-cake regular Madeleine pan with non-stick spray.
  • Pipe the batter into the mold, filling about 2/3 full. Bake for 8 to 10 minutes, or until the edges are golden brown and the centers are puffed and lightly spring back when pressed. While still hot, remove from the pan and move to a cooling rack to cool completely.
  • Dust with confectioners’ sugar and/or dip the edges in melted white or dark chocolate.

Notes

Recipe for Dark Chocolate Mandeleines

Dark Chocolate Madeleines

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Dark Chocolate Madeleines

Classic French Madeleines are a cross between a cake and a cookie. Thin and crisp on the outside with a tender crumb on the inside. Take these cookies up a notch by dipping them in melted white or dark chocolate, Enjoy!
Course: Dessert
Cuisine: French
Servings: 16 cookies

Ingredients

  • 3/4 c. all-purpose flour
  • 1/4 c. cocoa powder
  • 1 tsp. espresso powder
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 3 lg. eggs
  • 1/2 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. butter melted and cooled
  • confectioner's sugar for dusting
  • Melted CHOCOLATE : for dipping

Instructions

  • Preheat oven to 400 degrees. Spray a Madeleine mold with non-stick spray; set aside.
  • In a medium bowl, sift together flour, cocoa powder, espresso powder, baking powder and salt; set aside.
  • In a large bowl, whisk together the eggs, sugar and vanilla until the mixture is thick and pale in color.
  • Add the dry ingredients to the egg and sugar mixture, stir to combine. Add the melted butter; stir until smooth and well combined.
  • Spoon or scoop batter into the prepared Madeleine molds. Bake for 10-12 minutes. While still hot, remove from the pan and move to a cooling rack to cool completely.
  • Dust with confectioners’ sugar and/or dip the edges in melted white or dark chocolate.

Notes

Recipe for Vanilla Bean Mandeleines

Cashew Chicken

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Cashew Chicken

This quick and easy Cashew Chicken is ready in less than 30 minutes and tastes just like your favorite restaurant. Actually, it’s better!
Course: Entrée
Cuisine: Chinese
Servings: 6

Ingredients

  • 1/2 c. low sodium soy sauce
  • 1 T. rice vinegar
  • 1 T. brown sugar
  • 1 T. oyster sauce
  • 1/2 tsp. sesame oil
  • 3 T. vegetable oil
  • 6-8 boneless skinless chicken thighs cut into small cubes
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 3 T. finely chop ginger
  • 1 lg. green bell pepper cut into small cubes
  • 1/4 c. dry sherry or chicken broth
  • 2 T. cornstarch
  • 1/4 c. cold water
  • 1 (8 oz.) can sliced water chestnuts
  • 1 c. whole roasted unsalted cashews
  • cooked rice for serving
  • 2 green onions thinly sliced

Instructions

  • In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, oyster sauce, and sesame oil; set aside.
  • In a large skillet, heat oil over high heat. Add chicken, sprinkle with salt and pepper, brown chicken on all sides until cooked through.
  • Once the chicken is cooked, add the garlic and ginger; stir to combine. Add the bell peppers, cook for two or three minutes.
  • While the pan is still hot, pour in the sherry or chicken broth; stir scraping the bottom of the pan to loosen the flavorful bits. Turn the heat down to medium-low and pour in the soy sauce mixture.
  • Mix the cornstarch with 1/4 cup of water and pour it into the chicken and sauce mixture. Stir everything for a couple of minutes so the sauce can thicken, then add in the water chestnuts, and cashews.
  • Continue to stir until everything is well coated in sauce. Serve cashew chicken over a bed of rice and garnish with scallions.