Happy New Year!

I can't believe that we have just one day left in 2010! Seems like just yesterday we were ushering in a new decade and now we're on to 2011. And next year I'll be saying the same thing. Where does the time go?

This year for Christmas Eve dinner at my Aunt's home I wanted to bring a special dessert. I came across a page I had clipped from Martha Stewart Living magazine last year. She featured her take on a traditional French dessert, the croquembouche. It's not a gut-busting dessert (unless you decide to eat the whole thing!) but luckily, I wasn't the only one bringing dessert for the eight of us. I especially liked Martha's version because it is decorated with star cut-out cookies!

The words croque en bouche translate to mean "crunch in the mouth." It is made of about 50 puffs filled with a caramel cream and dipped in a thin caramel sugar that hardens when cooled. The result is crunchy, sweet, and soft all in a single bite. The puffs are assembled into a cone-shaped form and then decorated with the cookie stars or more traditionally, spun sugar.

I made the croquembouche over three days starting first with the sugar cookies. I used a basic sugar cookie recipe and cut out various stars in several sizes. I happened to have a tiny star cutter that came as part of a set used to make Linzer Torte cookies. It was perfect to create the tiny stars. I decorated the cookies with white royal icing and dusted them with white sanding sugar for some sparkle.

I've made cream puffs before so making the puffs wasn't too much of a hassle. I dusted off my pastry bag with a 1/4 inch tip and whipped out about 75 puffs fairly quickly. Then I made the caramel by melting sugar in a saucepan, adding 1 cup of heavy cream, and returning the mixture to a boil. Finally, I added creme fraiche, vanilla, and salt and let it cool overnight in the refrigerator.

The final steps involved making a light caramel sauce and carefully dipping the filled puffs into the scalding sauce without burning my fingers. After the tops are dipped and have cooled, I repeated the process this time dipping the bottoms and assembling the final cone-shaped masterpiece. In the final step, I added the decorated stars by affixing them with a dab of royal icing. Don't worry, it's not as difficult as it sounds!

For me, the best part of the whole process came when I was transporting the croquembouche down to the car. The elevator door opened on my floor and I strolled in holding the festive dessert in the palm of my hand. The couple on the elevator immediately stopped their conversation to marvel at the croquembouche and asked me if I had made it. When I answered that I had, the gentlemen replied with an accent, "the whole thing?"

"All of it," I said.

It took me a moment to realize that the couple on the elevator were French!
I didn't need to tell them what it was since they obviously knew. We chatted the rest of the way down and though the lobby. I think I may have possibly just made their entire day. I know they made mine.

Instead of typing the entire recipe out, I've included a link to Martha's website where you can print out the recipe. I also found a video online of Martha making a croquembouche with special show guest, Rachel Maddow. It was a bit strange to hear Martha and Rachel talk politics while dipping puffs into caramel!



Happy New Year! I look forward to bringing you more fabulous cookie recipes in 2011 as the blog turns one year old!

Caramel Pecan Cookies

Last week's entry for Brownie Squares yielded some interesting comments from readers. My friend Lisa said, "This looks so good I may get the apron out tonight." And my friend Myra said, "OMG! These look incredible!! :-)." I love that Myra included a smiley face with her comment.

Today I think I'll share another recipe using the same butter cookie base but adding caramel and pecans on the top. If you like sweet and gooey caramel, these cookies are TDF (to die for). I've made them every year for the past five years. I shared the recipe with my mom and she has been known to make them throughout the year.

If you have never made caramel before it's not too difficult but you do need to pay attention to what you're doing so that you don't burn yourself or your house down. Caramel is made by melting sugar, adding heavy cream, cooking until the caramel is smooth, and finally adding butter, vanilla, and salt. Be careful when adding the cream, as the melted sugar will bubble and steam vigorously. Make sure to use a 3 quart saucepan to avoid a catastrophic boil over.

Basic Butter Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 - 4 minutes. Beat in egg and vanilla. Reduce speed to low, add flour mixture and mix until just combined.

Grease a 9 x 13 inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends. Then grease foil.

Press dough evenly into bottom of baking pan, using plastic wrap or wax paper on top to keep dough from sticking to your fingers. Chill until firm, about 20 minutes.

As crust chills, preheat oven to 375 degrees.

Bake crust until golden brown, about 20 - 25 minutes. Do not over bake. Remove from oven and cool on wire rack for 20 minutes. Leave oven on.

While crust cools, make the caramel topping.


Caramel Pecan Topping

1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans, toasted, cooled, and coarsely chopped

Make topping while crust cools:
Cook sugar in a 3 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Be careful not to burn. Tilt pan and carefully pour in cream. Sugar will harden and steam vigorously so be careful. Place back on burner and continue cooking over moderately low heat, stirring, until caramel is smooth. Increase heat as needed if caramel is not yet smooth after 2 - 3 minutes. Remove from heat and stir in butter, vanilla, salt, and pecans.

Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Remove from oven and cool on a wire rack for about 2 hours.

Lift cookies out of pan by gently loosening and lifting the foil. Place on large cutting board and remove foil. Run a knife (chef's knife works well) under hot water then wipe dry. Cut into 2-inch triangles, diamonds, or squares.

Cookies keep layered in wax paper in airtight containers for up to 1 week. They also freeze well for 2 - 3 weeks.

Cookie press rating: 5 cookies (out of 5)

Brownie Squares

Christmas is just two days away and I have to say that I'm very prepared this year. My shopping is done, cards mailed, and cookie assortment completed and shared. I have just one gift left to wrap and a dessert to make for Christmas Eve. I think that's pretty darn great for December 23rd. I could get used to not working. But I really shouldn't.

A few years ago Gourmet Magazine featured a basic butter cookie recipe and many cookies that you could make using the butter cookie dough as a base and adding a topping or flavoring to make a whole new cookie. I liked the idea of adding a brownie topping to the butter cookie base since I don't consider brownies to be very festive in and of themselves. By pressing the delicious butter cookie dough into a 9 x 13 inch pan, baking it, and then topping it with a chocolaty brownie and baking it again the normally dull brownie gets a starring role as a cookie. Omit the nuts if you want, but I think they give the cookie some needed crunch.

Basic Butter Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 - 4 minutes. Beat in egg and vanilla. Reduce speed to low, add flour mixture and mix until just combined.

Grease a 9 x 13 inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends. Then grease foil.

Press dough evenly into bottom of baking pan, using plastic wrap or wax paper on top to keep dough from sticking to your fingers. Chill until firm, about 20 minutes.

As crust chills, preheat oven to 375 degrees.

Bake crust until golden brown, about 20 - 25 minutes. Do not over bake. Remove from oven and cool on wire rack for 20 minutes. Leave oven on.

As crust cools, make the brownie topping.

Brownie Topping

1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 ounce bittersweet chocolate, chopped (do not use unsweetened)
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons Dutch-processed unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups walnuts, coarsely chopped (toast walnuts by placing them on a baking sheet in a 350 degree oven for 5 - 6 minutes. Check often and shake pan during toasting.)

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).

Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours. Lift from pan and using a heavy knife (Chef's knife), cut into 1-inch squares. Running knife under hot water and wiping dry will aid in making clean cuts.

Cookie press rating: 4 cookies (out of 5)

Double Chocolate-Peppermint Crunch Cookies

Every year I try a few new cookie recipes. Well, to be honest more than a few. Many are not worth writing about, but every now and then I come across a winner. Double Chocolate-Peppermint Crunch cookies definitely fall into the winner category.

I found the recipe in the December Bon Appetit magazine. I think what grabbed me was the enormous spread devoted to these festive gems. The larger than life cookies jumped off the page. The crushed peppermint candies and the melted chocolate decorating the tops make these the quintessential Christmas cookie. The cookie is soft, chocolaty, and is gently flavored with peppermint extract.

I baked these over the weekend and stored them in an airtight cookie tin overnight before I finished them off with the melted chocolate and candy. I popped them into the freezer and will share them with friends next week when the rest of my cookies are ready for distribution to friends and family.

May God bless those Bon Appetite editors. Seriously, I think I have a new favorite cookie.














Double Chocolate-Peppermint Crunch Cookies

2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed

Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.

Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes.

Can be made ahead of time and frozen in an airtight container for up to 3 weeks. Bring to room temperature before serving.

Cookie Press rating: 5 cookies! (out of 5)

Peanut Butter-Chocolate Kisses

This week has been hectic for sure. I had planned to post several of my favorite holiday cookie recipes, but the week just seemed to get away from me. So now that I have a few minutes, I'd like to share one of my tried and true cookie recipes. No cookie plate is complete without Peanut Butter-Chocolate Kisses. These are super easy to make, especially with kids. And best of all, you can eat any leftover chocolate kisses. And there are always some leftover!

Baker's tip: unwrap the Hershey kisses as cookies bake so that they're ready to go or better yet, have your helper do it.

The recipe says to immediately press the kiss into the top of each cookie as soon as they're out of the oven but I prefer to wait a minute or so. The cookie will still be soft, but will not be so hot as to start to melt the chocolate. Don't wait too long though, or the kiss will not stick to the cookie!

Peanut Butter-Chocolate Kisses

1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
granulated sugar for rolling dough
36 Hershey's chocolate candy kisses

Heat oven to 375 degrees
Mix 1/2 cup granulated sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda, and baking powder. Mold dough into 1-inch balls then roll them in sugar. Place about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes. Remove sheet from oven, wait 1 minute and press candy kiss firmly in the middle of each cookie. Let cool completely.

Chocolate Gingersnaps

I normally follow recipes very closely to avoid any surprises at the end. This week for some reason my creativity blossomed and I decided to step out of my comfort zone a bit and try to improve a cookie that I already love. Gingersnaps are one of those classic cookies that just about everyone loves. Perfect for dunking into a cup of hot tea or a glass of milk, the spicy gingersnap belongs in the Cookie Hall of Fame.

At some point while I was measuring out the spices for the cookie I said to my self, "self, what if I add some dutch processed cocoa powder to the dough?" So I did. The result was a nice combination of subtle chocolate mixed with the spice of the ginger and cloves. I diced up some candied ginger and garnished the top of each cookie before popping them in the oven. When the cookies came out of the oven I added some white sanding sugar for a festive touch.

The cookies came out wonderfully, just as I had hoped. They are darker than traditional gingersnaps, but still pack that ginger punch. The candied ginger on top not only looks great, but adds some additional ginger flavor and sweetness to the cookie.

Try these and let me know what you think. Would you add more chocolate? More spices? I'd love for you to add comments below.

This Gingersnaps recipe is from Epicurious.com with my additions noted.

Chocolate Gingersnaps

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons dutch-processed cocoa powder
1 cup lightly packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 egg
1/4 cup granulated sugar
Candied ginger for garnish, chopped finely

In a large bowl sift together 1 cup plus 2 tablespoons of flour, baking soda, cocoa powder, and spices. Whisk in brown sugar.
In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon, stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough until firm, at least 1 hour or up to 2 days.

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and gently press each with the bottom of a glass to flatten slightly. Top each cookie with a few pieces of candied ginger pressing down slightly.

Bake 10 - 12 minutes until cookies have puffed slightly. When removed from the oven, cookies will collapse slightly and contain little cracks. While cookies are still hot, sprinkle lightly with white sanding sugar. Cool cookies on sheets for 2 - 3 minutes more and then transfer to cooling racks.

Cookies keep in an airtight container at room temperature for 5 days.

Cookie press rating: 4 cookies (out of 5)

Annual Cookie Bake

Every year my BFF Laura and I get together for our annual cookie bake. The three day extravaganza takes place in Upstate New York and includes shopping, Christmas music on the radio, wine drinking, chatting, eating, and of course cookie baking. Lots and lots of cookie baking.

Over the past nine years we've experienced blizzards, ice storms, rain, and even balmy weather. One thing we can always count on is a good time that starts with us scheduling the date months in advance.

Laura and I have our lineup of favorite cookies to bake and we do a pre-weekend review of the cookie list and nix cookies that we are tired of and discuss trying new recipes. If Laura had her way we would make Spritz cookies by the dozens and a batch or two of Chocolate Chip Oatmeal which she swears are Christmas cookies. I challenge her on this every year. Turns out Laura's mom, Donna, made them around Christmas when Laura was young so that's why she thinks they are Christmas cookies. I still argue that they are not but I think this year I'll relent and we'll make a batch or two.

We started the baking tradition in 2001 and one of my fondest memories is Laura standing at the counter measuring the flour for the very first batch of cookies we ever made. I didn't notice at first that she was enthusiastically shoveling the flour into the measuring cup, packing it down with the back of a spoon as she chatted away. I turned and she could tell by my audible gasp that something was wrong. I think I blacked out for a second or two and I may have actually put my hand out to stop the pack down from happening. We laugh about it to this day. Well, I laugh about it. Truth is, Laura has become an excellent baker and I wouldn't want to bake for the holidays without her at my side.

Here's our current cookie lineup which creates a nice presentation when displayed on a large cookie platter or tiered serving tray. I think it's important to present an array of cookies in a variety of shapes, textures, colors, and tastes. Half the fun of eating cookies is deciding which you want to sample from the plate.

Peanut Butter Kisses
Russian Teacakes (Snowballs)
Gingersnaps
Brownie Butter Cookies (butter cookie base topped with a brownie layer)
Caramel Pecan Cookies (butter cookie base topped with homemade caramel and pecans)
Toffee Bar Cookies
Spritz Cookies
Chocolate Chip Oatmeal

Over the course of the next few weeks I'll be adding these recipes to the blog as well as some new favorites so stay tuned as the cookie baking heats up for the holidays.

Everybody's a Cookie Monster at Heart

If the Cookie Monster would just log in to the Cookie Press he'd find everything he needs to make his own cookies. Why bother Santa when you can do it yourself?

If you're a blog visitor and haven't already done so, I encourage you to click the Facebook "like" button in the upper right hand corner. I'm trying to get 1,000 likes by the end of the month!

Stock Your Baking Pantry

In part two of Baking Basics let's go over some of the items you should have in your pantry in order to make cookies any time of the day or night. If your not a baker, you may not have many of these ingredients on hand so it's best to go out and buy them even if you're not planning to bake cookies today. I should also say that I'm not endorsing any particular brand of flour, sugar, etc. I usually buy what's on sale.

Flour
All-purpose flour is a must for any baker. Store in an air tight container at room temperature. Generally sold in 5 lb bags. Gently spoon flour into measuring cups and level off with back edge of a butter knife. Never pack flour!

Light Brown Sugar
Sold in 1 lb boxes or bags. Used with granulated sugar in any types of cookies. Gently pack brown sugar into measuring cups so that no air pockets remain. Tightly close bag when finished to avoid moisture escaping and the sugar hardening up.

Confectioners Sugar
Sold in 1 lb boxes or bags. Used in some cookie recipes as well as used to make glazes, icing, and dusting baked goods.

Sugar
You'll need a few kinds of sugar, but granulated sugar is most widely used. Occasionally a recipe will call for super-fine sugar. You can either buy this or make it yourself by pulsing granulated sugar in a bowl of a food processor fitted with a steel blade. Sold in 5 lb bags (and larger)

Salt
You probably already have salt in your cupboard. Don't use coarse salt for baking since recipes are written for table salt.

Baking Powder
Used as a leavener to increase volume and lighten the texture of cookies. It works by releasing carbon dioxide gas into the batter. Always level measuring spoon before adding to batter and replace after about a year since it loses oomph after that time. Test by placing a teaspoon into a dish of hot water. If it fizzes, it's still okay. If it doesn't, replace it. That's really all you need to know.

Baking Soda
Similar to baking powder, baking soda assists in creating light cookies that puff instead of spread on the pan. After opening, store in an airtight container or in a sealed plastic bag. Measure as you would baking powder, leveling the measuring spoon before adding to the dough or flour mixture.

Butter
Always buy and use unsalted butter for baking. In salted butter, the amount of salt varies widely among brands. All recipes are written using unsalted butter. Many recipes require butter at room temperature. Speed the softening process by microwaving for about 10 seconds. Don't melt it, just soften it.

Eggs
Generally large eggs work fine in recipes. You don't need to buy jumbo eggs or organic, free-range eggs. Eggs should generally be at room temperature before you use them. Let warm to room temperature on the counter or run under warm water to take the chill off.

Extracts
Vanilla extract is most commonly used in baking, but there are many kinds of extracts which add flavor to doughs. Some are peppermint, orange, lemon or lime. Buy pure vanilla extract. A small bottle will last a long time for the occasional baker.

Coco Powder
Most people have either Hershey's or Nestle on hand. These will work fine but if you're adventurous try dutch-processed coco powder to add intense chocolate flavor to cookies. A box runs about $8.00 - $10.00 but will last a long time. It's well worth the investment.

Chocolate
For basic chocolate chip cookies, use semi-sweet chocolate chips or chunks which are sold in bags. Nestle dominates the market, but most stores now carry upscale brands such as Ghirardelli or Scharffen Berger.

Other Ingredients
You should have a variety of nuts (peanuts, pecans, walnuts) stocked in your pantry as well as shredded coconut, dried fruits such as raisins or cranberries.

So that's it. Everything you need in your pantry to bake cookies. So what are you waiting for? Start baking!