Pineapple Champagne Sorbet

Happy New Year!  I hope you all had a safe and fun New Year's Eve.  We had a low-key night with good friends, and it was the perfect way to ring in 2011.  To get things off on a festive note, I thought it would be fun to share a recipe today that incorporated that bubbly beverage so many of us were probably drinking when the clock struck midnight - champagne!

This pineapple champagne sorbet wasn't in the original plans (we won't talk about the strawberry champagne cupcakes I had such high hopes for that were a total flop) but this is probably one instance where plan B should have been plan A anyway.  It's January, and maybe after a very rich December you're looking for a dessert that's a little less heavy.  If so, this sorbet definitely fits the bill.  It's light, refreshing and sweet - pure pineapple goodness.  On the first day I churned it, I could definitely taste the champagne but on day 2 I thought the flavor was more muted.  The champagne does have another important job, though - it keeps the sorbet from freezing rock hard.  Immediately after churning, and even with a few hours in the freezer, the sorbet was fairly soft.  Nearly 24 hours later, it had hardened some; the texture reminded me of Italian Ice, which was a very good thing in my book. 



One final note - You only need 3 ingredients to make the sorbet, and if you can't find fresh pineapple in the store right now, don't worry: canned pineapple works too.  I used it for mine this time, though I will certainly make it again when ripe, juicy pineapples are plentiful and I'm sure it'll be even more delicious.

Pineapple Champagne Sorbet
from The Perfect Scoop, by David Lebovitz

1/2 pineapple, peeled and cored (2 cups or 500 mL of puree)
6 tablespoons (75 g) sugar
1/2 cup (125 mL) champagne or sparkling wine

Cut the pineapple into chunks and add it to your blender along with the sugar.  Puree until smooth.  Stir in the champagne.

Alternatively, if you want to use canned pineapple: Make sure you use unsweetened pineapple canned only in its own juice, not in syrup.  Add the pineapple and the juice to your blender, and puree until smooth, then measure out the 2 cups of puree called for in the recipe and continue.  {Note: I used a 20 oz can of pineapple chunks and wound up with about 3 cups of puree total.}   Blend the pineapple puree and the sugar until smooth and then stir in the champagne.

Chill the mixture thoroughly (overnight is good) then freeze it in your ice cream maker according to the manufacturer's instructions.  Transfer to an airtight container and freeze for at least a few hours before serving.

Best of 2010: My Personal Favorites

Yesterday it was really fun to share the recipes that were the most popular in 2010 among you, the readers.  While many of my personal favorites made the cut, several did not, and today I wanted to highlight those recipes.  I hope you discover something you may have missed this year that will become a new favorite in your house!  So, here they are, in no particular order:



Flat Roast Chicken -  This recipe helped me conquer my long-standing fear of roast chicken.  Not only is it simple and faster-cooking than if you roasted the chicken without flattening it, but the meat is tender and juicy and the skin couldn't be more crisp. 



Thomas Keller's Oreos - I don't even have to go out on a limb to say this is hands-down the best cookie I made this year.  Crisp and sandy with an intense chocolate flavor, these cookies are sandwiched around a smooth, sweet white chocolate ganache - quite simply, perfection.  



Pepperoni Pan Pizza - This pizza is sure to please those who, like me, love thick, chewy crusts.  It's an indulgence (though I guess that could be said about all pizza), but a worthwhile one every now and then.  



Pumpkin Whoopie Pies - Pumpkin treats always seem to be popular, and these were no exception.  Moist and spicy little cakes enclosing pumpkin's perfect match - cream cheese frosting.  Definitely a worthy addition to your fall baking plans.



Slow Cooker Pulled Pork - This has been the most popular recipe at our house yet this winter; I think I've made it 3 times already since the weather got cold.  You can't beat the simplicity - a spice rub is applied to the meat and then your slow cooker does the rest of the work.  It makes a ton of food so unless you're feeding an army you'll have plenty of leftovers, but I don't think you'll mind.



Three-Cheese and Bacon Macaroni - A simple mac and cheese that's nice to have in your repertoire, especially for those nights when you just want quick comfort food, this one relies on evaporated milk and eggs rather than a roux.  Oh, and did I mention there's bacon? 



Perfect Chocolate Chip Cookies - I think everyone has their own idea about what makes the perfect chocolate chip cookie, it's probably one of the most subjective goodies out there.  For me, this one can't be beat.  The cookies are moist and chewy in the center, crisp on the edges, and pack a rich toffee flavor.



Homemade Puff Pastry - I'm fairly cheap so when I discovered how expensive all-butter puff pastry was in the store, the only solution was to learn to make it myself.  Luckily, it wasn't difficult at all and this simple recipe turns out light and flaky pastry every time. 



Chocolate Malted Cupcakes - I've loved chocolate cake for as long as I can remember - it was always my preference over yellow cake - so these chocolate malted cupcakes were an easy decision to include on this list.  The cupcakes are intensely chocolatey but my favorite thing about them is the light, fluffy texture.  Paired with a malted chocolate frosting, they're the perfect sweet treat for chocolate lovers.  



Chocolate Babka - When the year began, I didn't even know what babka was, but now I wonder how I ever lived without it.  Tender yeast bread studded with chocolate, cinnamon and nuts - yes, please!



Lemon Scented Pull Apart Coffee Cake - I'd never made a yeasted cake before attempting this lemon-scented pull apart coffee cake, and this was a very nice introduction.  Layers of sweet brioche-like dough are filled with a citrus paste and baked then topped with a tangy cream cheese icing.  You'll find yourself reaching for one slice after another - I promise this won't last long.



Mum Cupcakes - So, this isn't a recipe so much as a technique and it's all about presentation here.  These cupcakes, decorated to look like mum flowers using mini marshmallows and a little sanding sugar, are a show-stopper for sure, and you don't have to let anyone in on the secret about how easy they were to make!

I hope you all enjoyed these round-ups as much as I enjoyed putting them together.  It's been a very delicious year and I look forward to more culinary adventures in 2011!  Cheers to a fun New Year's Eve - I'll see you all in the New Year :) 

Best of 2010: The Top 10 Recipes

I've never actually written a year-end round-up over here, though I'm not sure why as I always enjoy reading them on other blogs. As I mentioned the other day, Shane's cousin gave me a little book for Christmas collecting some of the most popular recipes from my site, and it inspired me to get this post up before the new year. I'm actually going to do this in two parts - today I'm sharing the 10 most popular recipes from 2010, and tomorrow I'm going to share my personal favorites that didn't quite make the cut today.

Also, today marks the 3-year anniversary of this little blog - hooray!! With over 700 posts to date, it's been an amazing ride. I've learned so much along the way, and met some really wonderful people I would otherwise never have crossed paths with. I thank each and every one of you for your support! I will be hosting a giveaway at the start of the new year to show my appreciation :)

So, without further ado, the top 10 recipes of the year...



10. Pumpkin Cupcakes with Cream Cheese Frosting - Without a doubt, these are my go-to pumpkin cupcakes, and when topped with cream cheese frosting, they're completely irresistible. As luck would have it, I have a ton of leftover canned pumpkin, so I don't have to wait until next fall to make them again.



9. Lemon Madeleines - I love madeleines; they strike me as so elegant with their gorgeous scalloped edges. This version has a subtle lemon twist and since citrus fruits will be in season soon, it's a great time of year for this recipe.



8. Homemade Graham Crackers - It makes me so happy to replicate store-bought goodies, especially when the result is a big improvement over the original. These are buttery and crispy, and would make the best s'mores ever.



7. Cookies & Cream Cheesecakes - My mom is a good sport and eats just about anything I bake and share with her, but she has a few personal favorites, and this recipe is one of them. I'm not a huge cheesecake fan, but this recipe made a believer out of me. You really can't go wrong with Oreos and cheesecake, I guess.



6. Lemon Rosemary & Balsamic Grilled Chicken Thighs - I laughed as I reread this post, in which I talked about Shane's dislike of bone-in chicken and my hope that I could make him a convert with more tasty recipes like this one with its super flavorful marinade. Suffice it to say, it worked! Eight months later, he requests bone-in chicken thighs regularly :)



5. Banana Breakfast Smoothie - This is a really fun breakfast treat - creamy like a milkshake, but way easier to justify first thing in the morning. You only need a few simple ingredients and a quick spin in your blender to whip it up.



4. Mini Caramel Apple Pies - Everything is better in mini form isn't it? Apple pie is one of my favorite desserts, and this version adds a rich caramel sauce to the filling, making it even more decadent and indulgent.



3. Cauliflower Mashed Potatoes - Who would have guessed that a recipe involving cauliflower would be so popular? This year I tried quite a few cauliflower recipes, but this is the one I'll return to again and again when I want to incorporate cauliflower into my diet. It's almost as good as mashed potatoes, and you can feel a whole lot better about eating it.



2. Soft Pretzel Bites - I'm obsessed with homemade pretzels, and apparently you guys are too! Seriously, I don't think I've met a soft pretzel I didn't love, and this bite-sized version is a real treat.



1. Homemade Croissants - The recipe I'm probably most proud of having tackled this year. I took lots of step-by-step pictures so I hope I inspired some of you to give them a go as well.

So, there you have it - your favorite recipes of the year! I'm looking forward to sharing my personal favorites tomorrow.

Banana Espresso Chocolate Chip Muffins

Muffins don't really appeal to me in warmer weather, but when it's chilly (and especially when a blizzard has recently hit), they're the perfect breakfast food in my opinion.  This is among my favorite muffin recipes both because it's incredibly quick to throw together and because the muffins are really delicious.  It also marks the first recipe I made in which I used a really neat trick I saw on Food Network for ripening bananas quickly, one that I still rely on today when I'm desperate for a banana baked good (though these days I'm more likely to have a stash of ripe bananas in my freezer I can use). You simply take your unripe bananas and put them on a baking sheet (in their peels) then pop them in a 400 degree oven for about 10 minutes. They need to cool a bit but once you can handle them, you'll have ripe bananas ready to be mashed and added to your recipe.



This is not a new recipe to the site, but rather one that was in serious need of an updated photo. Since I added it to the blog back when I only had a handful of readers, I figure it's likely that many of you haven't yet seen it and I think it's one not to be missed!  There are only few recipes for baked goods that become repeats around here (too many recipes I want to try to make the same ones over and over), but the fact that this one has made it into that rotation speaks volumes of what I think about it.

Banana Espresso Chocolate Chip Muffins
adapted from Baked: New Frontiers in Baking by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.  Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Stir until just combined.  Fold in the chocolate chips.

Distribute the batter evenly among the muffin cups, filling each about three-quarters full.  Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.

Muffins can be stored in an airtight container for up to 2 days.

Yields 12 muffins

Hot Chocolate on a Stick

In previous years, around the holidays I've put together individual tins or trays of cookies to share with friends and family, but this year I took a slightly different approach.  I still made cookies, but instead of making a big tin for each family, I made just one tray with several different cookies for each gathering we attended.  For the edible gifts, I went with caramel popcorn, homemade marshmallows and these adorable hot chocolate on a stick treats.  They were well received, and it was a fun change of pace from the norm.   



The recipe for the fudge blocks, which originates from King Arthur Flour, is super simple.  You combine heavy cream, sweetened condensed milk and lots of chocolate to make fudge, which is then cut into squares and popped onto the end of a lollipop stick.  You can eat the fudge just like that if you want, or an even better idea, I think, is to add it to a cup of hot milk, swirling until the fudge melts and you're left with a creamy mug of rich hot chocolate.  Another blogger took the idea one step further and added a marshmallow on top of the block of fudge, which I thought was ingenious, and thus imitated it.  I made my marshmallows using this recipe from Alton Brown.  If you've ever wanted to try your hand at homemade marshmallows, I recommend this recipe highly.  Marshmallows really aren't difficult with the right equipment (a stand mixer and a good candy thermometer) and good directions, though they can be a bit messy.



A few tips for planning purpose:

• The fudge has to sit for at least 12 hours before cutting and the marshmallows need at least 4 hours so these can't be whipped up at the last minute.
• On that same note, while this recipe is super simple, the assembly and packaging takes time so plan accordingly.
• If you're going to add a marshmallow to your stick along with the fudge, let me save you the trouble of making the mistake I did.  Do not put the fudge blocks on the sticks first.  You will not be able to slide the marshmallow down the stick to sit on the fudge without making a giant sticky mess of the stick.  Instead, slide the marshmallow up the stick first, estimating how much room you need to leave below for the fudge block.  It's better to underestimate, as you can always slide the marshmallow up more, but if you overestimate it'll be nearly impossible to slide the marshmallow down to eliminate space between it and the fudge.

I realize the holidays are over so maybe you're not looking for edible gift ideas, but it's still really cold in lots of area (and will be for the next several months) and hot chocolate is a welcome treat on a chilly winter night.  Give these a go now and then when you make them next year around the holidays you'll be an expert :)  I made the batch I gave as gifts with bittersweet chocolate (and unsweetened, per the recipe) but plan to try a batch with milk chocolate this week.  Also on my list?  A combination of chocolate and mint chips for a minty version of this treat.  One thing's for sure - there won't be any shortage of hot chocolate in our house this winter!

I want to say a giant thank you to Jane over at Makes and Takes for inspiring me to try these and for her adorable packaging ideas.  She also shared instructions cards you can download and print if you want to make these treats and package them for others.



On a completely unrelated note, I wanted to share a really neat Christmas gift I received from one of Shane's cousins, Kieran, this year.  He put together a "cookbook" featuring ten of the most popular recipes from my site - how cool is that?  It was a complete surprise when I opened this gift.  Kieran has administrator privileges on my site, including full access to my stats, which enabled him to discover the top recipes, so he was able to put this gift together without me having any idea.    



The book features a copy of each recipe as it appeared on my site, along with one of the pictures that I included in the post.  Shane was really excited to see that several of his personal favorite recipes (like the no bake peanut butter squares) were among the top ones on my site.  I really appreciated the thoughtfulness of this gift, and am so glad to have it as a keepsake.



Hot Chocolate Blocks
from King Arthur Flour (as seen on Makes and Takes)

1/2 cup heavy cream
14 oz can (1 1/4 cups) sweetened condensed milk
18 oz (3 cups) bittersweet chocolate (chopped chocolate bars or chips)
4 oz (3/4 cup) unsweetened chocolate, roughly chopped
wooden or lollipop sticks

Line an 8x8 baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides so you can lift the chocolate out easily.

In a medium saucepan, heat the cream and condensed milk over medium-low heat until steaming, stirring occasionally.  Remove the pan from the heat and add all of the chocolate.  Stir gently just to cover the chocolate evenly, then let sit for 10 minutes.

Return the pan to medium-low heat and use a whisk to stir until the chocolate is completely melted.  Once melted, whisk vigorously until the mixture is thick and shiny (it won't take long).  You can add flavoring at this point if you're so inclined.

Pour the chocolate into the pan and spread it as evenly as you can.  Let sit for at least 12 hours so it can set.

Use the foil (or parchment) "handles" to lift the chocolate out of the pan and turn it over (so the top is facing down) onto a cutting board.  Remove the foil (or parchment).  Slice the chocolate into squares just slightly bigger than 1" on each side - the easiest way to do this is to do divide the block into sixths in each direction.  Use a long knife to make the cuts, and heat your knife under hot water and wipe clean after every few cuts for the smoothest edges.

Insert a wooden or popsicle stick into the center of each chocolate block.  Wrap in waxed paper, parchment or plastic wrap to store.  To serve, swirl the chocolate in a cup of hot milk until melted - you can use more or less milk depending on how chocolaty you want your beverage.  Alternatively, you could just eat the chocolate off the stick too.

White Chocolate-Gingerbread Blondies

I hope everyone enjoyed their holiday.  What a weekend we had here - it was full of fun, family, food and friends!  Friday night we traveled to Shane's parents' house to spend Christmas Eve with his family, as we traditionally do and then on Saturday we drove down to have Christmas lunch with my family.  In between, Santa even dropped by to visit us, and he was very generous, bringing lots of cooking and baking related gifts, and even some new toys for my camera.  On top of all that, we began to hear rumblings of a major winter storm heading our way, and by Sunday afternoon it had arrived.  The blizzard of 2010 was intense - it brought with it wind gusts exceeding 50 mph and lots and lots of snow!  I tried to get outside this morning to snap some pictures to share, but seriously couldn't open the door because the snow was piled up so high...



For the sake of comparison, here's the same view yesterday when the storm had just started:



Luckily we don't have anywhere to go today so we'll just ride it out inside our cozy house.  Eventually we'll have to get out there and shovel, and when we do I'll take more pictures to show you.  In the meantime, maybe we should get to the blondies?  



I know, I know - more sweets.  I just want to wrap up this week with a few last treats I made this holiday season.  Consider it a head start on baking ideas for next year :)  Generally, I'm not much of a blondie person, but these white chocolate-gingerbread blondies are definitely the exception to the rule.  The sweet white chocolate is the perfect counterpoint to the gingerbread flavor from the spices and molasses.  I thought the texture was great too - nice and chewy except around the edges, where the blondies were just slightly more crisp.  You can't beat the simplicity of the recipe either - rather than baking sheet after sheet of cookies, you just pop one dish in the oven and wind up with a whole plate of blondies.  These would be a perfect addition to your holiday trays next year, or if you'd rather, I think they'd go over very well at your New Year's Eve parties.  

White Chocolate-Gingerbread Blondies
adapted from Martha Stewart (as seen on Pink Parsley Catering)

2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 teaspoons vanilla extract
1/3 cup molasses
10 oz white chocolate chips

Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray. Line the dish with aluminum foil, leaving overhang on opposite sides so you can easily lift the blondies out. Spray the foil with cooking spray.

In a large bowl, whisk together the flour, baking soda, salt, and all of the spices.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed. Beat in the vanilla and molasses. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. Add the white chocolate chips and beat quickly just to distribute - you could also fold them in with a rubber spatula, but this batter is quite heavy so I found it easier in the mixer.

Spread the batter in the prepared baking dish. I wet my fingers and used them to coax the batter into the corners of the pan. Bake for 30-35 minutes, or until the edges are golden and begin to pull away from the sides of the pan.

Allow the blondies to cool completely in the baking dish, about 2 hours. Use the foil "handles" to lift the blondies from the dish and cut into squares for serving.

Caramel Corn

Happy Christmas Eve!  I know many of you are probably busy with last minute preparations for the holiday so we'll keep things brief today.  Up until now, I have avoided sharing too many of the goodies I'm gifting to others this year on the blog.  Some of our family members are readers and I wanted to keep some things as surprises.  Today though I'm assuming they're all too busy to be keeping tabs over here and besides, I couldn't wait any longer to share this caramel corn with you.  I love snacking on popcorn, and though I usually prefer it with just a little salt, this variation is a new favorite!



I'll admit I was a little skeptical about this recipe when I first saw it.  The instructions for making the caramel provided only times, no temperatures or visual cues, which made me wonder how well it would work.  I forged ahead though, and am glad to say it turned out perfectly!  This recipe is nearly foolproof.  It yields quite a bit of popcorn - I didn't measure, but I filled 9 of the bags below and that was after I snacked on a bunch of it :)  Oh, and I mention this below but I think it bears repeating - when tossing the popcorn with the caramel, don't be tempted to use your hands, even if you think it'll make it easier (not that I possibly would have tried that myself...).  That caramel is hot stuff, which yes, I realize should be obvious...



Wishing you all a safe and happy holiday!   

Caramel Corn
adapted from Christie's Corner (via Annie's Eats)

1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Pop popcorn using your preferred method.  I made mine on the stove top, and though I generally just use a 3 qt saucepan, for this much popcorn I erred on the side of caution and used a stockpot, which was plenty big enough.  I place a few tablespoons of canola oil in the pot along with 3 kernels of popcorn then cover the pot and set it over medium to medium-high heat.  When those first 3 kernels pop, I add the remaining kernels and pop them, shaking the pot occasionally to prevent burning.  When the noise of the kernels popping is nearly stopped, I remove the pot from the heat and let it sit for a minute.

Transfer the popcorn to several heatproof large bowls.  You want to leave yourself plenty of room to toss the popcorn with the caramel, so don't fill the bowls to the top.

Preheat oven to 250 F.  Meanwhile, to make the caramel, melt the butter in a 3-quart saucepan set over medium heat.  When the butter is completely melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once the mixture reaches a full boil, let it continue to boil for 5 more minutes without stirring.   Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy.  Pour the caramel sauce over the popcorn in the bowls and toss to coat thoroughly.  I used two rubber spatulas to toss, which worked pretty well.  This may be obvious, but the caramel will be VERY hot, don't attempt to touch it with your hands at this point.

Spread the popcorn evenly onto two large baking sheets lined with parchment paper.  It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.  Bake for 40 minutes, removing from the oven to stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn.  If it is not completely crispy, bake for 10 minutes more.

Remove the baking sheets to a wire rack and let the popcorn cool completely before breaking apart for serving or packaging.

Peanut Butter Cup Biscotti

 

I have been baking up a storm today - it's officially crunch time with Christmas just a few days away so it's now or never.  The good news is that my efforts yielded a ton of goodies!  I'm always amazed by how much I can make in a single day if I set my mind to it.  On the flip side, the kitchen looks like a tornado swept through, and it's probably going to get worse before it gets better as tomorrow looks like it'll be another day chock-full of baking.  I'm so excited to share the treats with others! 



These peanut butter biscotti weren't part of today's baking extravaganza.  Shockingly, I actually made them in advance.  When I was considering which Christmas cookies I wanted to make this year, I almost included the classic peanut butter blossoms (the peanut butter cookies with the Hershey's Kisses in the center) but instead, I decided to try these biscotti since they're a spin on the same chocolate and peanut butter flavor combination.  I adapted the original recipe just slightly; it called for mini chocolate chips to be mixed into the dough, but alternatively, I chopped up the rest of the mini peanut butter cups I bought from Trader's Joe's not too long ago and threw them in.  A little extra peanut butter is never a bad thing :)  These bake up beautifully, though I'll note that the logs don't spread much in the oven so be sure you shape them roughly the way you want them to look when they finish baking for the first time. 



Biscotti really are one of my favorite treats to make and share.  There are endless possible flavor combinations, so you're sure to find one that'll please everybody on your list.  If you make a lot of holiday goodies, biscotti are a good choice because they're good keepers, meaning you can get them out of the way early and they'll still be just as delicious on day 4 or 5 as they were on day 1.  In case peanut butter isn't your thing, I figured I'd share a few other recipes that might be more up your alley.  Here are some of my other favorite biscotti:

Nutella Biscotti with Chocolate Chunks
Gingerbread Biscotti
Cinnamon Sugar Biscotti
Sour Cherry and Almond Biscotti
Spiced Biscotti

Peanut Butter Cup Biscotti
from The Peanut Butter & Co. Cookbook (via Annie's Eats)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 cup sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup chopped mini peanut butter cups

Preheat oven to 350 F.   Line a baking sheet with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Add the vanilla to the mixer bowl.  Beat in the eggs one at a time, allowing each to incorporate before adding the next, and scraping down the bowl between additions. With the mixer on low speed, add the dry ingredients just until incorporated.  Stir in the chopped peanut butter cups until evenly distributed.

Divide the dough in half.  On the prepared baking sheet, shape each half into a log about 11 x 3 inches, spacing the logs at least 3 inches apart.  Bake for 30 minutes.  Remove the baking sheet from the oven but maintain the oven temperature.  Let cool for 10 minutes then use a serrated knife to slice each log diagonally into slices about 1/2-inch thick.  Lay the slices, cut side down, on the baking sheet. Bake, until the biscotti are slightly crisp, about 20-30 minutes more, flipping them over halfway through the baking time. Transfer to a wire rack and cool completely.

Makes about 30 biscotti

Honey-Gingerbread Cookies

Do you guys watching cooking shows on television?  There are several I watch religiously - Barefoot Contessa, 5 Ingredient Fix, Giada at Home, and Top Chef, to name a few.  I also record Martha Stewart every day, though (don't tell her) but I don't really watch the entire show so much as fast forward through everything until I find the cooking/baking segments.  Martha moved her show to the Hallmark channel this season, and introduced a few programs, including one of my new favorites, Mad Hungry with Lucinda Scala Quinn.  She cooks simple, fresh food with recipes that are easy to follow and I love her passion for sharing food with her family.  Recently she did an episode focusing on homemade gifts for the holidays and shared the idea for gingerbread cookie ornaments.  I thought they were adorable, and since I'd been wanting to try this particular gingerbread cookie recipe for a while (I think it appeared in an issue of Martha Stewart Living a few years ago), I got to work.



This dough is a little tricky to work with because there's quite a bit of honey in the recipe.  Even after some time in the fridge, the dough is fairly soft so don't be afraid to be liberal with the flour so you can roll and cut your cookies.  Also, you can always pop the dough back into your fridge or freezer briefly to firm it up before continuing if it gets too warm.  If you want to make ornaments you just need to make a hole in the top of your cookies before baking them.  I found the easiest way to do that was to use a large wooden skewer.  The holes will shrink slightly in the oven, but upon initially removing the cookies from the oven they'll still be malleable enough that you can enlarge the hole again using the wooden skewer.  It occurred to me that you could use tiny cookie cutters to make name tags for gifts using this same method, and I think that would be cute too. 



Because of the honey, the cookies are a little sweeter and lighter in color than traditional gingerbread cookies though they're still plenty fragrant from the warm spices.  My cookies were on the softer side and chewy, and since I was worried about durability, I ended up baking them a few extra minutes.  I decorated the gingerbread men simply using this royal icing recipe.  I'm still undecided about how I want the snowflakes to look, so for now I've simply outlined them.  Luckily, I've still got 4 days to figure it out...

Honey Gingerbread Cookies
from Martha Stewart

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup molasses

In a medium bowl, whisk together the flour, baking soda, salt and all of the spices.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the honey and molasses and beat until incorporated.  With the mixer on low speed, gradually add the flour mixture, beating just until combined.  Divide the dough into 3 portions and wrap each in plastic.  Refrigerate for at least 1 hour.

Preheat oven to 350 F.  Remove one portion of dough from the refrigerator.  On a generously floured piece of parchment paper, roll the dough to a scant 1/4 inch thick.  Brush excess flour off the dough then slide it (along with the parchment) onto a baking sheet, and freeze for 15 minutes.

Remove from the freezer and use cookie cutters to cut out your desired shapes. Transfer the cookies to parchment-lined baking sheets, and freeze for 15 minutes.

Bake the cookies for 6 minutes then remove the baking sheets from the oven, and tap them firmly on your counter to flatten them.  Return the cookies to the oven, rotating sheets, and bake until crisp but not darkened, about 6 to 8 minutes more. Let cool on the baking sheets on wire racks.

Decorate with royal icing if desired.  If you do, let the cookies stand at room temperature for at least 2 hours (or, even better - overnight).  Store in airtight containers for up to a week.

Glittering Lemon Sandwich Cookies

It's that time of year where everywhere you look it seems things are twinkling and sparkling - holiday lights, ornaments on trees, fires in the fireplace, etc - I love all of it.  So, it'll come as no surprise that I'm also a huge fan of sanding sugars and the way they make goodies sparkle.  I'll find any excuse to use them, and it's not hard to come up with one around the holidays.  I recently borrowed the Gourmet Cookie Book from my library looking for Christmas baking ideas - it's a collection of Gourmet's favorite cookies, one for each year of the magazine's existence.  My favorite thing about the book is that they've included a picture for every cookie so there's no wondering what the finished product might look like.  I flagged lots of recipes, but I had to get almost to the end of the book - 2008 - until I came upon these glittering lemon sandwich cookies, and immediately, I knew what I'd be making first.  Sparkly sanding sugar?  Check.  Luscious lemon filling?  Check.  Cute cookie sandwiches that almost look like little Christmas ornaments?  Check.   



This is a cookie sandwich that is definitely more than the sum of its parts.  I tasted both the cookies and the filling separately and thought they were just ok, but together, really loved them.  The cookies are only slightly lemony, but the filling more than makes up for that with its assertive punch.  I'd read some reviews indicating the filling wasn't firm enough, causing the cookie halves to slide around, which in turn led me to play with the recipe a bit.  I started with only the butter, confectioners' sugar, lemon juice and lemon zest in my bowl.  I beat them together until well combined, then added just enough of the corn syrup to achieve the consistency I wanted for the filling.  In the end, I used a little less than half of the recipe's suggested amount of corn syrup.  The recipe recommends storing the cookie sandwiches in the fridge, which I found makes them really sturdy.  Also, if you follow the instructions to only use a scant teaspoon of dough for each cookie, the sandwiches will be small enough to pop in your mouth in just one bite, making them perfect finger food for all of your holiday parties :)   

 

Glittering Lemon Sandwich Cookies
from The Gourmet Cookie Book

1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
white and colored sanding sugars

Filling
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened

Preheat oven to 350 F with rack in middle.  Line two baking sheets with parchment paper.

To make the cookies: In a medium bowl, whisk the flour, cornstarch, and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until pale and fluffy, about 2 minutes.  Add the lemon zest and vanilla and beat to combine.  With the mixer on low speed, add the flour mixture just until the dough comes together. 

Grab a separate bowl for each color of sanding sugar you plan to use.  Roll a scant teaspoon of dough into a ball and drop into one of the bowls of sugar, turning to coat.  Transfer the dough ball to one of the prepared baking sheets.  Repeat, spacing the balls 3/4 inch apart, until both baking sheets are filled.  Refrigerate the baking sheets for about 30 minutes.  

Bake cookies, one baking sheet at a time, for about 12-15 minutes, or until the tops are slightly cracked but still pale.  Transfer the cookies on the parchment to a rack to cool completely.  Repeat with the second sheet of cookies.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat all of the filling ingredients together on medium speed until combined (see above - I didn't use all of the corn syrup in mine).  Transfer the filling to a resealable plastic bag and snip off one corner.

To sandwich the cookies: Turn over half of cookies and pipe about 1/2 teaspoon filling on the flat side of each.  Sandwich with the remaining cookies, pressing gently until the filling reaches the edge.

Store the sandwiched cookies in an airtight container in the refrigerator.

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

I realize it's been sweets overload here this month.  It's been over two weeks since I posted something that wasn't loaded with sugar.  The window for holiday treats is just so small that it's hard not to post one treat after another.  We have been eating real food though - actual meals and all that, but another complication is the lack of any natural light after about 4:30 pm, which makes it hard to photograph the food we are eating.  I'll warn you now that I have several sweet treats to share this week leading up to Christmas, and I hope you'll come back to check them out.  In the meantime, how about a one-day reprieve from all the sweetness?



Among the meals we have been eating this month are things that I can easily make ahead of time that will feed us for several days.  Last weekend it was a pork shoulder that we cooked in the crockpot until it was perfectly tender; pulled pork was on the menu for at least three days afterward so luckily we don't tire of it quickly.  Stuffed shells have also been popular this month, which is funny because I could probably count on one hand how many times we've eaten stuffed shells in the past year.  It's like I've rediscovered how they delicious they are, and how easily they can be thrown together.  This batch, made using a recipe from Giada de Laurentiis, was shared with friends of ours who just had a baby.  I kept a few here to try and really enjoyed them, maybe even more than I thought I might.  If you're worried about the artichokes, I didn't find they added a ton of flavor to the dish, mostly texture.  In fact I'm pretty confident Shane would have eaten these had he not seen me making them and been fully aware there were artichokes involved.  The sauce is only slightly spicy, and works nicely with the ground turkey filling.  You can prep the shells ahead of time and freeze the entire pan until you're ready to bake them, or alternatively, I've baked the shells and reheated the leftovers in the microwave with good success, though you might want to add a bit of extra sauce if you go that route as they have a tendency to dry out a bit in the microwave.    



Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
from Giada de Laurentiis (via FoodNetwork.com)

1 (12-oz) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-oz) package frozen artichokes, thawed and coarsely chopped
1 (15-oz) container ricotta cheese
3/4 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally (check the package instructions for times).  Drain the shells and set aside.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is browned and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper.

Cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of the Arrabbiata sauce.  Take a shell in your hand and stuff it with the turkey/artichoke mixture, about 2 tablespoons per shell.  Place the shell in the baking dish.  Repeat with the remaining shells until the baking dish is full.  Drizzle the remaining 4 cups of Arrabbiata sauce over the shells and then top with the mozzarella.  At this point, you can freeze the shells for up to a month by covering the baking pan with plastic wrap then aluminum foil and placing it in the freezer. 

Preheat the oven to 400 F.  Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes for frozen shells or 20 minutes if you bake them immediately after prepping.

Arrabbiata Sauce

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or homemade marinara sauce

Heat the olive oil in a large pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds - 1 minute.  Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Makes about 6 cups of sauce