Burning leaves and crisp fall air come to mind sipping this bourbon apple ginger martini. The smokey Bourbon delivers subtle hints of caramel and vanilla, and the earthy spice of ginger compliments the apple flavor. Reminiscent of a boozy slice of apple pie, this martini could become one of my favorite autumn cocktails.

I guess it was a little over a week ago I was completing some fall chores in my garden, putting things to bed and harvesting everything I could before a forecasted freeze. I found myself with an abundance of herbs, luckily I caught the eye of a neighbor and offered her some of the harvest. As I was handing her a bouquet of assorted herbage she asked if I liked bourbon, to which I replied of course. About 10 minutes later I heard a knock on the door, and there was my friend holding a small jar of what she explained was ginger syrup and a recipe card for a drink. A day later after a trip to the liquor store and with a bottle of bourbon in hand, I tested the recipe and found it to be incredibly delicious. I think this just might be the perfect cocktail to offer Thanksgiving guests this year.

Bourbon vs Whiskey

All bourbon is whiskey, but not all whiskey is bourbon. Both bourbon and whiskey are brown liquids and look about the same. And to add to the possible confusion, if you just refer to bourbon as whiskey, you wouldn’t be wrong. Bourbon is a type of whiskey, much the way that Champagne is a type of wine. So all bourbon is whiskey, but not all whiskey is bourbon.

What makes Bourbon bourbon

What makes bourbon distinct from other whiskeys is the way it is manufactured and aged. All whiskey is spirit made from fermented grain and then aged in barrels. But the kind of grain and the kind of barrels determines the variety of whiskey. In order to be classified as bourbon, a whiskey needs to be distilled from a mixture of grains or mash that is at least 51 percent corn which gives bourbon its distinctive sweet flavor.

Aged in New Charred Oak Barrels

Bourbon also must be aged in new charred oak barrels, and cannot include any additives or colorings. Other whiskeys can be aged in barrels that have been previously used for other spirits.  Port, sherry, and rum casks are used in the aging process for non-bourbon whiskeys. To be designated “straight bourbon whiskey,” bourbon must be aged in new charred oak barrels for a minimum of two years. When bourbon is barreled it also has to hit a certain proof or alcohol content. The mash must be distilled at 160 proof or less, and aged in barrels until it is no more than 125 proof or less. Before bottling the bourbon is filtered and diluted to no less than 80 proof.

Preparing the ingredients

I decided to purchase a bourbon crafted by the Breckenridge Distillery. I had the good fortune of living near Breckenridge for about 20 years, and remember when they first opened their brew pub in 1990. At that time brewing beer on site to serve was a new concept. I have always had a fond memory of the place so decided to try their distilled product. This bourbon has pronounced aromas of butterscotch, candied orange and apple with subtle notes of vanilla and white pepper making it perfect for this bourbon apple ginger martini.

There really is no special magic to making this cocktail but there are a couple of ingredients that need to be prepared before you can begin mixing.

Ginger Syrup

Ginger syrup is simply grated fresh ginger steeped in simple syrup. Shred a thumb sized piece of ginger on a box grater or enough to equal about 2 – 3 tablespoons, there is no need to peel the ginger. In a small sauce pan over medium high combine 1 cup of water, 1 cup of white sugar, and the grated ginger. Heat until the syrup comes to a full boil stirring frequently. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, and allow the syrup to cool to room temperature before straining into a jar with a tight fitting lid.  This makes enough syrup for about 8 drinks. The syrup will hold in the fridge for several weeks.

Apple Balls

A Jazz  or honey crisp apple work well for making the balls. Peeling the apple or not is completely up to you. I like leaving the skin on as it adds a touch of color and visually reinforces that the drink is an apple flavor. Cut as many balls as you like placing them in a small jar with a tight fitting lid. Fill the jar with lemon or apple juice to keep them from turning. My neighbor like to hold hers in bourbon for an added pow. The apple balls will last three to four days in the fridge before turning soft.

Shake it up

Fill your bar shaker with ice and measure the ingredients using a shot glass or bar jigger. It is important to measure to get the correct balance of flavors. As a person who tended bar for quite a few years I resist the temptation to free pour. Eye balling is tempting but to get the right flavor combinations just measure. Once everything is in the canister, shake vigorously until the shaker is too cold to hold. Strain into a chilled martini glass and garnish with apple balls and a twist of lemon. Alternatively this bourbon apple ginger martini can also be served on the rocks for an equally refreshing drink.

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Bourbon Apple Ginger Martini

Course Cocktails

Cuisine American

Keyword Bourbon apple ginger martini, Bourbon drinks, Cocktails, Martini

Prep Time 15 minutes minutes

Ginger Syrup 30 minutes minutes

Total Time 45 minutes minutes

Servings 1

Author Christoph

Equipment

• Box grater
• Melon Baller
• Shot glass
• Bar Shaker & Strainer
• Martini Glass

Ingredients

Bourbon Apple Ginger Martini

• 2 ounces Bourbon
• 1 ounce Unfiltered apple juice
• 1 ounce Ginger Syrup*
• 1 ounce Fresh lemon juice
• Apple Balls and Lemon twist garnish

Ginger Syrup*

• 1 cup Water
• 1 cup Sugar
• 2 - 3 tbsp Ginger root, grated or finely diced

Instructions

Bourbon Apple Ginger Martini

• Fill bar shaker with ice
• Add bourbon, apple juice, ginger syrup, and lemon juice
• Vigorously shake
• Strain into chilled martini glass, garnish with apple balls and lemon twist
• Serve and enjoy!

Ginger Syrup

• Combine water and sugar in a small sauce pan over medium heat
• Add ginger and bring to a slow boil stirring often
• Boil for 2 to 3 minutes
• remove from heat and allow to cool
• Strain cooled syrup into a jar with a tight fitting lid
• Ginger syrup can be stored in the fridge for up to 2 weeks.

Apple Balls

• Using a melon baller cut as many balls as desired from a large apple. Apple can be peeled if you prefer.
• Place the balls in small jar with a tight fitting lid and top with apple juice, lemon juice or bourbon to prevent browning. Apple balls will keep for several days in the fridge.

Notes

• Cocktail can also be served on the rocks if you prefer.
• Candied ginger would also be a tasty garnish
• Try using our Apple Syrup  in place of the ginger syrup for an "over the top" apple cocktail

And  please  remember  to  drink  responsibly.

To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.

Choosing the right potato

The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly.  Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.

Washing the spuds

The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.

Poking the potatoes

After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.

Oil and salt

The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.

Baking the potatoes

Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.

To wrap or not to wrap

You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.

Serving the potatoes

Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.

Other tips

Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.

• Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
• Try filling the potato with vegetable or beef stew.
• Clam chowder makes for a tasty topping
• Slice or dice for hash browns
• Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.

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Oven Baked Potatoes

Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior

Course Main Course, Side Dish

Cuisine American, Vegetarian

Keyword baked potato, potatoes, side dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 270kcal

Author Christoph

Cost $4

Ingredients

• 4 large Russet potatoes washed
• 4 tbsp butter

Instructions

• Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
• Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
• Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
• Place in an oven heated to 375F for 75 to 90 minutes.
• Allow potatoes to rest for 5 minutes before slicing and fluffing.

Notes

Choose russet potatoes of similar size for baking.

Potatoes can be wrapped in foil if you prefer a soft skin.

Substitute ghee for the butter to keep this vegetarian. 

 

There is a feeling of spring in the air. I realize it is only early March, and where we live there will be several more months of snowy days to come. While the forecast is calling for snow this weekend, in the yard there are hyacinth and tulips beginning to poke their heads up which is very encouraging to me. That feeling that spring brings has awakened my desire for light and fresh fare, and inspired me to try this spin on a classic Italian dessert using Limoncello and fresh lemons. Say hello to spring and Lemon Tiramisu!

What is Tiramisu?

Tiramisu is an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur layered with a mascarpone cheese and topped with cocoa powder. Like any classic dish, there are many versions of the recipe some using a cooked filling with eggs, and others using a Bavarian crème filling. The sponge like layers are created by using lady fingers which is common in almost all versions.

What is Limoncello? 

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples and the Amalfi coast. In northern Italy, the liqueur is often referred to instead as limoncino. Although there is debate about the exact origin of the drink, it is at least one hundred years old. Limoncello is the second most popular drink in Italy after Campari, and has become very popular as a make-at-home liqueur here in the US.

Things to love about this recipe.

Besides the light and fresh delicious flavor this no-bake cake is amazingly easy and quick to make. With just a few simple ingredients and a little bit of time you can make a treat that will astonish your family and friends. This Lemon Tiramisu is also the perfect make-ahead cake and also freezes well allowing you more time to prepare your meal and complete it with a stunning dessert.

Ingredients

• 8 ounces mascarpone cheese – room temperature
• 8 ounces cream cheese or Neufchatel – room temperature
• 3.4 ounce package of Jell-O Instant Lemon Pudding mix
• 1 cup milk – whole or skim
• Zest & Juice of 2 large lemons
• 1 Tablespoon granulated sugar
• 1/2 cup Limoncello – substitute lemon juice for alcohol free
• 24 count Delallo Savoiardi Lady Finger cookies

Method

1. Zest and juice the 2 lemons and set aside.
2. Mix the lemon juice, Limoncello, and sugar together in a small bowl big enough to dip cookies.
3. With a hand mixer beat together the mascarpone and cream cheese until smooth. Mix in the milk and pudding mix until just set about 2 minutes. Fold in about two-thirds of the lemon zest.
4. Roll 8 cookies in the limoncello one or two at a time and arrange in the bottom of an 8″x8″ pan or on a platter. Don’t soak the cookies. Leave about a half inch between the cookies. Spread one-third of the lemon crème over the lady fingers. You may need to hold them in place, the first layer is a little tricky. If you are making the cake in a pan you may need to snap the cookies to fit. 
5. Repeat a second layer by dipping another 8 cookies followed by another third of the crème.
6. Dip the remaining 8 cookies and top with the balance of the crème. If you made the cake on a platter you can also frost the sides with the crème. Sprinkle the remaining lemon zest on top and place in the fridge for at least two hours or overnight.

Make it a complete Italian Feast with some of our favorite recipes

 Classic  Bolognese  Sauce

Standing Pasta Pie

Penne alla Carbonara

Roasted Sausages & Grapes

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Lemon Tiramisu

Delightful citrus take on an Italian favorite. Lady finger cookies are soaked in Limoncello and then layered with a mascarpone lemon crème in the easy-to-make no-bake dessert. Light and delicious this dessert is sure to become a family favorite.

Course Dessert

Cuisine Italian

Keyword easy dessert, Lemon Tiramisu, no-bake cake

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Author Christoph

Cost 15.00

Ingredients

Ingredients

• 8 ounces Mascarpone cheese room temp
• 8 ounces Cream cheese or Neufchatel room temp
• 1 package Instant Lemon Jello Pudding Mix 3.4 ounce box
• 1 cup milk whole or skim
• 2 large Lemons zested and juiced
• 1 package Lady Finger Cookies - 24 count pack crisp cookies not sponge
• 1/2 cup Limoncello substitute with lemon juice if desired
• 1 Tablespoon granulated sugar

Instructions

Method

• This dessert can be made using either an 8" x 8" baking pan or on a platter large enough to hold an 8" x 8" cake.
• Zest the two large lemons and hold to the side. Juice the lemons into a small bowl just wide enough to be able to roll the cookies. The juice from the lemons should equal about 1/2 cup. Add the Limoncello and sugar and whisk until the sugar is dissolved. For non-alcoholic version replace the Limoncello with an additional 1/2 cup of lemon juice.
• With a hand mixer, beat together the Mascarpone and cream cheese until smooth. Add the instant pudding mix and the cup of milk. Mix until the pudding just begins to set about 2 minutes. Add two thirds of the lemon zest and mix to incorporate.
• Roll eight of the cookies a couple at a time in the Limoncello mix and arrange them in your pan or on the plate about 1/2" apart to make the first layer. Don't soak the cookies, just coat them. If you are using a pan you may need to break some of the cookies to fit. Spread one third of the pudding mixture over the cookies. You might need to hold the cookies in place as you start the first layer.
• Repeat the next layer by again coating 8 more of the cookies in the limoncello followed by another third of the pudding mixture. Dip the remaining 8 cookies followed by the balance of the pudding mixture. If you built the dessert on a plate use some of the mixture to "frost" the sides. Sprinkle the top with the remaining lemon zest.
• Cover and chill in the fridge for at least two hours or overnight. Cut and serve with a slice of fresh lemon or fresh raspberries. The Tiramisu will hold for 2 to 3 days in the fridge.
• This cake also freezes very well making it a perfect make ahead dessert.

Soft slightly salty caramel is sandwiched between chocolate shortbread cookies in this updated version of the traditional Linzer cookie. A drizzle of melted chocolate adds another layer of flavor and a little edible glitter makes the cookies sparkle. This amazing flavor combination brings a new and fun twist to a holiday classic.

My mother always swore by sifting, and I have lately become a believer. By breaking up any clumps of flour or other dry ingredients, my cookies bake more evenly and have a better texture.

Cookie Ingredients –

I converted this recipe from metric so that is why some of the measures are a little odd. I actually have taken to weighing ingredients more than measuring with cups and spoons. I find it is actually much easier and there is less clean up involved.

• 2 cups flour
• 2/3 cups confectioners’ sugar
• 2 Tablespoons dark cocoa powder
• 2 egg yolks
• 12 Tablespoons un-salted butter, softened
• 1/8 teaspoon salt

Sift together all of the dry ingredients together to eliminate any clumps. Use the back of a spoon or your hand to work all of the bits through the mesh.

Mix the butter and the eggs with the sifted ingredients until all the flour is absorbed. The dough will be slightly crumbly but will clump together in your hands.

Shape the dough into a ball and wrap tightly with plastic wrap.

Chill the dough for at least one hour or overnight. Dough will hold for several days in the fridge if needed.

Roll the chilled dough out about 1/4″ thick on a floured surface. Use a spatula or a bench knife to make sure the dough is not sticking as you roll.

Dip your cookie cutters in flour and cut out your desired shapes. Symmetrical shapes work best, the cookies will get sandwiched together back to back so make sure the shape you are using will work.

Cut out the center of half of your cookies with what ever shape you like. These cut out cookies will make the tops of the little sandwiches. Be sure you have equal amounts of cookies with the holes in them and the bottoms.

Arrange your cut cookies on parchment or sil-pat lined baking trays. Place the trays of cut cookies in the fridge for 15 – 20 minutes before baking off. This trick helps the cookies keep their shape and also reduces spreading.

Heat your oven to 350°F for conventional or 325°F for convection. If you are baking only one tray at a time position your oven rack in the center. Position your racks in the B & D positions if you are using two racks.

Bake cookies for 8 – 10 minutes or until the edges are slightly browned. It is best to start by baking for 8 minutes and then check for color. Since they are a chocolate cookies you need to watch the edges more than the top.

Remove the trays from the oven and let the cookies cool on the pan for about 3 minutes before moving to a wire rack to completely cool.

Caramel Ingredients –

Be very careful when working with any melted sugar. It gets extremely hot and can burn very easily.

• ½ cup + 2 Tablespoon granulated sugar
• 3.5 Tablespoons butter
• ½ cup + 2 Tablespoons heavy cream
• ½ teaspoon salt

Pour the sugar into a medium sized pan over medium heat. Spread sugar over the entire bottom. DO NOT STIR.

Watch for the sugar to begin to melt and take on an amber color after 2 or 3 minutes. DO NOT STIR.

When about a fourth of the sugar has melted and turned a nice color it is time to STIR. The sugar will completely dissolve as soon as you begin to stir. Make sure all the sugar is melted before adding any ingredients.

Add the butter in tablespoon size pieces and stir continuously. The sugar will foam up as the butter melts into it, so just keep stirring.

Heat the cream in the micro before adding it SLOWLY to the bubbling pot of sugar and butter. Don’t boil the cream, just get it hot. Also add the salt and stir. The mixture will be bubbly and foamy, reduce heat and cook for 2 minutes stirring constantly.

Remove from heat and allow to cool to workable temperature. The caramel will thicken as it cools.

Pipe or spoon the caramel on to the back or pan side of one of the solid cookies when the caramel has cooled to a temperature that it can be easily handled.

Gently press one of the cookie tops on to the caramel to make a sandwich. The soft caramel will fill the center when pressed together. Be careful not to break the cookies or squeeze all the filling out.

Drizzle with melted milk or dark chocolate when the caramel has completely set up.

Dazzle your cookies with a little bit of edible glitter to give them an extra holiday glow.

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Salted Caramel Chocolate Linzer Cookies

An updated twist on a classic holiday cookie. Soft salted caramel is sandwiched between tender chocolate shortbread cookies then topped with some melted chocolate.

Course Cookies, Dessert

Cuisine American

Keyword Chocolate, Christmas cookies, Linzer Cookie

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Author Christoph

Ingredients

Cookies

• 2 cups flour
• 2/3 cups confectioners’ sugar
• 2 Tablespoons dark cocoa powder
• 2 egg yolks
• 12 Tablespoons un-salted butter softened
• 1/8 teaspoon salt

Caramel

• ½ cup + 2 Tablespoon granulated sugar
• 3.5 Tablespoons butter
• ½ cup + 2 Tablespoons heavy cream
• ½ teaspoon salt

Decoration

• Melted milk or dark chocolate

Instructions

Cookies

• Mix together all ingredients with a hand mixer. Knead the dough to form a smooth short crust pastry. Wrap in plastic wrap and chill at least one hour or overnight.
• Position rack in center of oven and heat to 350°F. (If using convection set temperature to 325°F and position oven racks accordingly).
• Roll the dough on a floured work surface to about a ¼” thick. Cut out the desired shapes making sure that half of the cookies have a hole in them.
• Place cut out cookies on parchment or silpat lined baking trays. Place trays of cut cookies in the fridge for about 15 minutes prior to baking to help hold the shape.
• Bake for 8 – 10 minutes or until the edges are slightly browned.
• Remove from oven and let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

Salted Caramel

• Place the sugar in a pan over medium heat. Do not stir. Heat the sugar until the sugar has started to melt and turn an amber color. When about ¼ of the sugar is melted, give the sugar a stir. The sugar mass will melt and all the crystals should be dissolved.
• Cut the butter into pieces and carefully add to the melted sugar, stirring constantly.
• Heat the cream in the microwave and slowly add to the melted sugar & butter. Stir continuously. Add the salt and continue to stir the bubbling mixture.
• Reduce heat and simmer for 2 – 3 minutes stirring often. Remove from heat and allow to cool enough to handle. Caramel will thicken as it cools.

Decoration

• Melt about ¼ cup of milk or dark chocolate in the microwave.
• Drizzle over top of assembled and cooled cookies.

Assemble

• When the caramel is cool enough to handle transfer to a piping bag. Pipe an even layer on the back or pan side of one of the cookies with no hole. Carefully press one of the cut out cookies on top. Pipe more caramel into the cut out if desired.
• Let cookies set up until caramel is firm.
• Melt chocolate in the micro and pipe or drizzle over cookies. Allow to set up completely before storing in an air tight container.

Holiday appetizers are some of my favorite things and this Cranberry Brie Pull Apart Bread just might be topping my list. Who could resist an ooey-gooey molten cheesy treat like this? A lightly toasted boule of bread filled with the creamy goodness of melted brie, dried cranberries, and chopped walnuts make this an irresistible pull apart delight. The thing I love most about this appetizer is that it just could not be any easier to prepare as well as delicious. Just what we all need this holiday for sure!

This is one of those recipes that I really enjoy making. There is not a lot of measuring or detailed instructions to follow, you really can’t go wrong.

What you need to get started………….

Boule of Bread – Any kind of round bread works for this and you can pick the size based on the number of people you are planning to serve. This style of bread comes in various sizes. I like a soft sour dough myself, I have tried using a multigrain and found it was a bit too tough but that was just me, it is totally up to your likings.

Wheel or Wedge of Brie – Triple cream is always my favorite type of brie, but any will be good. The amount of cheese you will need will depend on how big of a boule you have and also how cheesy you want this to be.

Dried Cranberries – The natural tart sweet of the dried berries cuts through the richness of the brie and butter, so don’t short yourself on these.

Brown Sugar – The brown sugar coats the walnuts and brings a little sweet crunch to the dish.

Butter – Things are always better with butter of course. I use unsalted.

Chopped Walnuts –  I love the flavor and texture nuts bring to this bread. There is no need to toast the nuts, just chop them up and let the brown sugar coating toast them.

Let’s make this…….

Start by heating the oven to 350°F and position a rack in the center of the oven. Also line a baking pan with parchment paper for easy clean up.

Cut into the boule using a serrated bread knife. Make cuts horizontally and vertically into the loaf stopping about a half an inch from going through making one inch pieces. When you cut the second direction you need to hold the loaf in shape so as not to tear off any pieces.

Stuff half of the butter into the cuts followed by hunks of the brie.

Pinch together half of the butter with the brown sugar and chopped nuts to for a “streusel”. Crumble over the loaf making sure to get in the cuts.

Top it off with a bit more brie and dried cranberries

Bake the bread for about 20 minutes or until the cheese is melted and bubbly and the bread is toasted. Serve straight out of the oven.

I did not cut the rind off the brie and as you can see it did not completely melt in the oven. If this bothers you or if you are serving guests you might want to remove the rind from your brie.

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Cranberry Brie Pull Apart Bread

Easy holiday appetizer recipes for an incredibly delicious brie stuffed pull apart bread.

Course Appetizer

Keyword Cranberry Brie Pull Apart Bread, Holiday appetizers, Pull Apart bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 Round loaf of bread
• 1 Wheel or Wedge of Brie
• 3/4 Cup Dried Cranberries
• 4 Tablespoons Unsalted Butter, divided
• 2 Tablespoons Brown Sugar
• 1/2 Cup Chopped Walnuts

Instructions

• Position shelf in center of oven and heat to 350°F.
• Slice the bread in to one inch pieces cutting both directions. Be careful not to cut all the way through the loaf.
• Cut 2 tablespoons of the butter into small pieces and work them into the cuts.
• Cut chunks of the brie and tuck them into the cuts even across the entire loaf.
• In a small bowl pinch together the remaining 2 tablespoons of butter along with the brown sugar and nuts to create a crumble. Drop evenly in to the cuts. Spread the dried cranberries over the loaf.
• Place the loaf on a sheet pan lined with parchment and bake for 20 minutes or until the cheese is bubbly and the bread is toasted.

Notes

Boule or round breads come in many sizes so pick one for the size of group you are serving.

 

Also the amount of cheese you use is up to your personal liking. Pile it on as you wish!

It is interesting to me how the aroma of spices can summon up memories, and cinnamon certainly does this for me. Holidays are of course synonymous with the warming fragrance of cinnamon. Christmas cookies, mulled wine, and holiday potpourri immediately come to mind when I think of cinnamon, but I have another favorite memory conjured by this delightful spice, Cinnamon Swirl bread.

A number of years ago we stayed at a charming B&B in Taos New Mexico late in the fall.  It was an wonderful little place with small casitas nestled amid giant cotton wood trees. There was a beautiful 100 year old ranch house with thick adobe walls where a daily breakfast was served. Among the selections offered was fresh baked cinnamon raisin bread. To this day I can remember the almost magical fragrance of the toasting bread. It wasn’t that I’d never had cinnamon bread before, but somehow at that particular place in time, it was like nothing else I had ever tasted. Funny how those slices of toast on that fall morning still come to mind when I smell cinnamon. 

In addition to being a delicious flavor, there are also many health benefits of cinnamon. It is a great source of fiber, manganese, and calcium. Cinnamon has been shown to act as a powerful antioxidant and also has beneficial anti-inflammatory properties. It has also shown to be beneficial to the brain and may also aid in delaying the progression of diseases like Alzheimer’s and Parkinson’s. Cinnamon has also been found to help with reducing stress. While studies are not conclusive, cinnamon has been shown to lower blood sugar levels by decreasing insulin resistance, a possible benefit for everyone, but especially those with diabetes, and may also help to fight infections.

Getting started – This bread is relatively easy to make so don’t be intimidated. I like to begin by clearing the decks, making sure I don’t have anything in the sink and that the counters are cleared and ready. Next I collect and measure all my ingredients into ramekins and bowls so I can concentrate on the dough. I can also put canisters and measuring spoons and cups away giving me plenty of room to work.

Equipment – I like to use my stand mixer with a dough hook but this bread can certainly be worked by hand. A large bowl with a lid is handy for the fermentation. A good stiff spatula for scraping down the bowl as well as a bench scraper are also key to have available. Of course you will need some measuring cups and spoons as well as a 9″ x 5″ bread pan and a sheet pan. Cling wrap and cooking spray also come in handy.

Ingredients – A nice thing about this bread is you probably have everything you need to make it, raisins might be the exception. Dried cranberries, cherries, or currants would also be great if you do not care for raisins.

Bread –

• 4 cups all-purpose flour, divided
• 2 Tablespoon nonfat dry milk
• 2 Tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 packet instant dry yeast – 2 1/4 teaspoons
• 1 teaspoon ground cinnamon
• 3/4 cup raisins, plumped and drained
• 1 cup warm water
• 4 Tablespoons butter, room temp

Swirl mixture –

• 2 Tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon

Topping –

• 1 Tablespoon melted butter
• 1 1/2 teaspoons of the swirl mixture

Let’s make some bread –

Soak the raisins in very warm water to hydrate for about 1/2 hour before starting the actual mixing process. I have also used rum to plump the raisins and it adds lots of flavor. One thing to keep in mind is that if you do soak your raisins in liquor it will slow down the rising process. Also now is the time to take the butter from the fridge and cut it into small cubes which will allow it to warm up enough while you get the rest of your mise en place. The butter needs to be softened but not melted, slightly cool is better than too warm. 

Sift 3 cups of the flour into the bowl of your mixer. Place the 4th cup in a separate bowl and set off to the side. This will be the flour we use to add to the bread if needed and also to dust the board. It is important not to add too much flour and this is a good way to ensure that you don’t. Add the powdered milk, sugar, yeast, salt and cinnamon and whisk together. Instant yeast will not start working until liquid is added. Add the drained raisins and toss to combine.

Add the warm water. I run the tap until very hot then check the temperature with my instant read gun. The water should be between 88 and 92 degrees. Mix on low speed for about 5 minutes or until the dough begins to climb the hook and all visible flour is absorbed. It is important to stop periodically and scrape down the bowl making sure to scrape under the bottom of the ball of dough as well. During this stage I add more flour a tablespoon at a time until the dough starts to clean itself from the sides of the bowl. Now take a little break. Walk away from the mixer for about 5 minutes to allow the dough to relax before adding the butter.

Increase the speed a click and add the butter a few cubes at a time, stopping to scrape the bowl as needed. Add more flour a spoon at a time until the dough climbs the hook and cleans the bowl. Depending on the humidity in your kitchen and the dryness of your flour this can take from 3 to 5 minutes. When the dough is ready it will have a smooth elastic appearance and will have cleaned the sides of the bowl. Dust your hands with some of the reserved flour and remove the dough from the mixer. Give it a few turns by hand to form a ball. Place the freshly kneaded dough in a bowl that has been lightly sprayed with non-stick and cover with a lid or piece of plastic.

Now the dough has some work to do. I place my bowl on top of my stove for the bulk fermentation or first rise which takes usually about an hour. We are watching for the dough to roughly double in size. Depending on your kitchen temperature, or if you used alcohol to plump the raisins it will probably take longer.

When the dough has doubled it is time to prepare your loaf pan. Coat the pan with shortening making sure to get the corners well. Using some of the reserved flour lightly dust your board. We don’t want to add lots of flour, we just need to keep the dough from sticking. I take a pinch of flour at a time a throw it across the board, same motion as skipping stones. Also dry your hands with flour before you grab the dough. 

Turn the dough out on to the board and slide it around a bit to make sure it is not sticking. I do not use a rolling pin for this, I just use the flat of my hands to press and gently coax and stretch the dough into a 9″ x 12″ rectangle. The dough should be 1/2″ to 3/4″ thick. As you work be sure your bread is not sticking. If it is use, a bench scraper to loosen it. If your seems to recoil and uncooperative to stretch out, cover it with a clean dry towel or plastic wrap and let it rest for 15 minutes. Usually this is a sign that the glutens have not fully relaxed. I find setting my bread pan next to my board while I shape it makes for a helpful reference.  

Sprinkle the dough evenly with the sugar cinnamon mixture, holding back around a teaspoon and a half to top the loaf.  Leave about an inch of the dough un covered for sealing the loaf. 

Gently roll the dough into a log and pinch the seam closed with your fingers. At this point you can roll the log a bit to even it up if needed. You can also shorten the loaf by pushing both ends towards the center at the same time if it has gotten longer than your pan.  

Place the roll of dough seam side down in your prepared pan. Using the flat of your hand gently press the dough if needed to even up your loaf. Lightly spray a piece of plastic wrap with non-stick and loosely cover the loaf. Be sure the plastic is cover the dough but not stuck to the pan. I put my bread pan on top of a sheet pan which makes it much easier to handle. Now it is time to proof the loaf for baking. I like to put my loaf on top of my stove to rise and at the same time I position a rack in the oven one notch below center. This helps the bread to bake through and keep the top from getting to dark too early. 

The bread will usually proof in about 30 minutes, but you will need to keep an eye on it. You want to allow your bread to rise until it is about 1″ over the top of the pan. I usually check on it at about 20 minutes and get a good idea of how much more time is required. The heat from the warming oven helps with the rise.

Ready to Bake – 

When the oven is hot and the loaf is proofed, gently brush all exposed surfaces with melted butter and even sprinkle the remaining cinnamon sugar over the top. I like adding this topping as the sugar adds a nice bit of crisp to the top crust.

Place the loaf pan of bread on the sheet pan in your oven and bake for about 45 minutes. The top should have developed a nice rich brown color. Remove the pans from the oven and turn the loaf out of the bread pan on to the sheet pan and return the bread to the oven for 5 minutes. This will brown up the sides slightly and help your loaf of bread keep it shape and last longer. 

Allow the bread to cool on a wire rack. It is always very hard to resist cutting into the warm loaf but let it cool completely. The bread continues to develop its texture as it cools. Be sure that the loaf is completely cool before storing it in a bread bag.

This delightful Cinnamon Swirl Raisin Bread is one of our fall favorites here at James & Everett. The aroma of this bread toasting is absolutely heavenly and makes the perfect companion for breakfast next to a piping hot cup of fresh coffee.

Toasted with some fresh butter is probably my favorite way to enjoy this bread. I also enjoy this bread for sandwiches bringing  that salty sweet combo that I do love. 

Another way to enjoy this bread is as some French Toast. Topped with some apple slices sautéed in butter with cinnamon and sugar, this bread magically becomes the perfect brunch.   

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Cinnamon Raisin Swirl Bread

Delicious and aromatic raisin bread with a cinnamon and sugar swirl. Perfect for morning toast and also makes amazing French toast.

Course Breads, Breakfast

Keyword bread, Breakfast

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Rising time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12 Slices

Author Christoph

Equipment

• Stand mixer fitted with dough hook
• 9 x 5" loaf pan

Ingredients

Raisin Bread

• 4 cups all-purpose flour divided
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 2¼ teaspoons instant dry yeast 1 packet
• 1 teaspoon ground cinnamon
• ¾ cup raisins soaked to plump and drained
• 1 cup lukewarm water 85-90°F
• 4 tablespoons unsalted butter softened

Cinnamon Swirl

• 2 tablespoons sugar
• 1 ½ teaspoons ground cinnamon

Top

• 1 tablespoon butter melted
• 1 teaspoon swirl mixture

Instructions

• Place the raisins in a small bowl with warm water to hydrate. Drain before adding.
• In the bowl of a stand mixer place 3 cups of the flour. Put the 4th cup of flour in a small bowl and set aside. Add powdered milk, sugar, salt, yeast, cinnamon, and whisk to sift together. Add raisins and stir to combine.
• Add the warm water and place the bowl on the mixer fitted with a dough hook. Mix on low speed to combine 3 to 5 minutes. Add flour from the reserved 1 cup 1 tablespoon at a time until the dough pulls away from bowl. Scrape down the sides of the bowl as needed, be sure to scrape the bottom of the bowl as well.
• Turn the speed up one click and add the softened butter in small pieces, add more flour a tablespoon at a time as needed from reserved bowl. Scrape down the bowl periodically to ensure all the butter and flour is incorporated in to the dough.
• When the dough is climbing the hook and not sticking to the sides of the bowl (3 to 5 minutes) transfer the dough into a lightly greased bowl for the first rise. Cover the bowl with a lid or plastic wrap to prevent a skin from forming. Allow the dough to rise for about an hour or until doubled in size.
• In a small bowl, combine the sugar and cinnamon powder for the swirl mixture.
• Lightly grease a 9 x 5 inch bread pan.
• Turn the dough onto a lightly floured work surface. Gently press the dough with the flat of your hand to deflate. Lift the dough to make sure it is not sticking to the board. Pat and stretch the dough into a 9 x 12 inch rectangle trying to make an even thickness, (I place my bread pan on the board to help me form the right size for the pan). Sprinkle the dough evenly with all but about one teaspoon of the cinnamon sugar.
• Roll the dough up into a log and pinch the seam to close. Place the loaf seam-side down in the prepared pan and cover lightly with plastic wrap lightly sprayed with non-stick spray. Place the pan in a draft free location and proof until the dough is about 1 inch above the pan or about 60 – 80 minutes (time will vary based on temperature of kitchen and humidity).
• During the last half hour of the proofing time, heat the oven to 350°F. When the bread has risen, gently brush the top of the loaf with the melted butter and dust the remaining sugar cinnamon mixture evenly over.
• Bake 45 to 50 minutes or until the top of the bread is golden browned. Near the end of the baking time, turn the loaf out onto a baking sheet and return to the oven for the last 5 minutes of baking (this will brown up the sides slightly and help the bread keep its shape). Remove the loaf from the oven and place on a wire rack to completely cool.
• Store cooled bread in a plastic bag for 4 to 5 days, if it lasts that long.

This incredibly tender decadent dark chocolate cake is topped with a creamy peanut butter frosting making one of my favorite flavor combination. Special dark cocoa powder along with dark chocolate chips make this a chocoholics dream cake. Peanut butter chips and a thick blanket of peanut butter buttercream complete this amazingly rich cake.

Last week I was treated to a big bag of fresh produce from a dear friends garden. In the bag hidden under layers of green beans, peppers and beautiful heirloom tomatoes, I discovered a half dozen rather large zucchini. I was aware that my friend was going to include some squash in along with the other goodies, but found it fun that there were so many. Anyone who grows a garden knows how once the squash start producing, you wonder why you planted so many plants.

While we enjoyed some of the zucchini fresh in salads and grilled, I found I still had quite a bit left. So I started thinking about a making bread or a cake. Then I recalled one of the best brownies I had ever tasted that was made with zucchini and decided to make a chocolate treat. This cake turned out incredible! So moist and tender, and with an amazing dark chocolate goodness. This cake certainly would not require any frosting or icing, however when I was getting the chocolate chips for the cake out of the pantry, I came across a cup of peanut butter chips I left over from something, and my inspiration was born.

A potato ricer makes easy work of squeezing the excess water out of the fresh grated zucchini.

Preparing the zucchini for the cake is really easy. I like to peel the squash especially if they are larger, the skin becomes tough and bitter. If the zucchini are rather large they also might contain seeds, in that case halve the squash and use a spoon to remove. A food processor fitted with a shredding blade can make quick work of preparing the vegetable however I usually find the box grater just as easy and less to clean. I have found that the best way to remove the excess liquid from the squash is by using my potato ricer. I fill the cup about half-way with the shredded squash and squeeze hard. You can also use a clean kitchen towel to wring out the water, or place the shredded product in a wire strainer and use the back of a spoon to remove the water.

The batter for this cake will be quite thick but this will compensate for the water in the zucchini during baking.

Regular or natural peanut butter work equally well for this frosting however the natural butters tend to make a bit of a grainy texture.

The peanut butter frosting for this cake could not be much easier. Any kind of peanut butter will work for this recipe, smooth or chunky is really is all a personal preference or just simply use what you have in the cupboard. I had a jar of natural Skippy creamy that I used for this cake. I have experimented in the past with different kinds of peanut butter for this frosting and found the only difference was that the natural butters create a bit of a grainy texture in the finished product. So if you are wanting an extra-creamy butter cream I would suggest not using one of the natural butters.

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Dark Chocolate & Peanut Butter Zucchini Cake

Decadent, moist and rich dark chocolate cake topped with a creamy peanut butter frosting. Using shredded zucchini from the garden.

Course Cakes, Dessert

Cuisine American

Keyword chocolate cake, zucchini cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Christoph

Equipment

• Hand mixer

Ingredients

For the cake:

• 1 ¼ cups all-purpose flour
• ½ cup Hershey’s Special Dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon instant espresso powder
• ¼ teaspoon salt
• 1 cup sugar
• 1 egg plus 1 egg yolk
• ½ cup butter - melted and slightly cooled
• 1 teaspoon vanilla
• 2 cups grated zucchini – water squeezed out
• ½ cup dark chocolate chips
• ½ cup peanut butter chips

For the Frosting:

• 1 cup peanut butter ***
• 2 tablespoons butter – softened
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 2 tablespoon heavy cream
• 1 cup powdered sugar – more as needed for consistency
• mini chocolate chips or chocolate curls for decoration if desired

Instructions

Cake:

• Position rack in the center of oven and heat to 350°F. Grease a 9 x 5” loaf pan and line with parchment paper.
• In a medium-sized mixing bowl sift together Flour, cocoa powder, baking soda, espresso powder, and salt.
• In a separate mixing bowl, beat together sugar and eggs until pale and creamy. Mix in butter and vanilla. Stir in zucchini and mix until completely incorporated.
• Mix the dry ingredients in to the wet. Mix only enough to completely combine. Batter will be thick.
• Spread into prepared pan and bake for 50 to 60 minutes. Baking time will vary depending on the wetness of the zucchini. Test with a tooth pick or knife.
• Remove from oven and let stand in the pan for 5 minutes before moving to a wire rack to completely cool before frosting.

Frosting:

• Cream together peanut butter and butter. Beat in vanilla, salt, and cream. Add powdered sugar slowly and mix. If needed add more powdered sugar.
• Spread over cooled cake and top with chocolate chips or curls if desired.

Notes

Squeeze as much water as possible out of the shredded zucchini. I find a potato ricer works extremely well.

 

***Either creamy or smooth work well, your choice. Natural peanut butters make the frosting a bit grainy but equally as tasty. 

I don’t know about you, but I really enjoy sipping a coffee or an espresso with some Irish cream, especially on a cold weekend morning. I also love a good chocolate chip cookie, soft and chewy, chocked full of chips. I have been in the mood for a treat of some sort, we have not had one for a while and being home more it is not wise to keep too much around. Then the other day I was looking for something when I happened upon a bottle of Irish cream in the cabinet which got me to thinking, I have not had a coffee and Irish cream in a long while either, so why not combine the two favorites into one delicious bite.

While I love involved baking projects, sometimes it is very nice to just throw some things together and be done, and this recipe certainly fills that bill. One of the things I enjoy about cookies is how easy they are to make, and I really like this recipe because you can make the dough one day and bake it off another if you like.

Tips for mixing cookies:

• Pretend you are hosting a cooking show and get out everything the recipe calls for. Measure all of your ingredients into individual small ramekins, bowls, or even cupcake papers, this has saved me a lot of grief over the years. If you’re interrupted or lose track of your measure you can easily start over. I think all of us have had a spice or extract suddenly come pouring out of the container spilling over the measuring spoon, and rather than trying to scoop some extra salt out of the other ingredients it is much easier to have one more dish to rinse. Having all of your “mise en place” before you even begin mixing also assures you have everything you need.
• Always use two bowls for any cookie recipe, one for dry ingredients and one for wet. This allows you to completely mix the ingredients better than if you attempt the all in one bowl method.
• After measuring and adding all of your dry ingredients to a bowl, use a whisk to sift everything together. Getting the leavening agents and spices thoroughly distributed throughout the flour will ensure better flavor and texture.
• Typically cookie recipes will tell you to cream together the butter and sugars. Making sure the sugar has completely dissolved into the butter will deliver you the best texture in your baked product. It takes several minutes with a hand mixer to completely achieve a fluffy texture but it is certainly worth the time. Once the sugar and butter are creamed together add your measured flavorings followed by the eggs. Break your eggs one at a time into a small bowl before adding, and mix well after adding each egg. Nuts bring a nice crunch to a cookie, eggshells…….not so much.
• Add the dry ingredients to the wet about a third at a time, mixing only enough to absorb the flour. Since the dry ingredients were well combined and the butter and sugar was thoroughly mixed you need less mixing at this stage. Over mixing at this point creates a tougher cookie, so only mix until the flour is absorbed.
• Fold in chips and nuts last using a sturdy spoon or spatula mixing only enough to evenly distribute through the dough.
• Cover the dough and refrigerate. Press plastic wrap directly against the dough to “seal” it in the bowl. This will keep all air off the dough and prevent it from drying out. You want chilled dough not dried out dough, and be patient and let the dough chill for the recommended time.

Preparing to bake: 

Once your dough has chilled it is time to get the cookies formed and on the baking sheets. I like to have my oven hot at this point and ready to go. Make sure you have your racks set according to how you are going to bake. If you are using a conventional oven you need to determine if you are going to bake one pan or several. If you are using one pan the center of the oven is usually the best position, however if you are going to bake two pans at a time make sure to space them so that they will be easy to rotate half way through the baking time. If you are using convection be sure to position the racks so the fan will blow over both pans.

• It is important to make sure your oven has had time to completely heat. I keep a pizza stone in the bottom of the oven whenever I bake, this helps keep a constant temperature and helps keep the heat if you need to open the door.
• Line your baking sheets or trays with parchment paper or silpats. I really like the silicone baking sheets, they really help keep the bottoms of the cookies from getting to dark before the tops are golden.
• Consistent sizing is key when you are forming your cookies, it allows for even baking. Using a scoop is probably the easiest way to ensure even sized product but a tablespoon or teaspoon can also be used, whatever tool you have or method you use just try to keep your cookies even sized and shaped.
• Don’t crowd the pan, cookies always spread as they bake so remember to place them so that there will be at least an inch between when they are baked. I know it is tempting to just fill a pan and be done but giving them enough room will let the heat circulate and give the edges a nice even crisp.
• Put chilled dough back in the fridge if you need to bake off the cookies in more that one round. Cold dough produces a taller thicker cookie. If you leave your dough on the counter the second round will most likely be much flatter and spread much more than the initial round.

Baking and cooling:

The smell of cookies baking in the oven is always a delightful treat in itself. Make sure your oven is set up and ready and your hot pads and mitts are easy to grab. Once your cookies are formed and panned up it is time to get them in the oven. It is important not to let them sit on the counter at this point, they need to go directly in.

• Rotate your pans halfway through the baking if you are using a conventional oven. Set your timer for half of the suggested time and have your hot pads and gloves ready. Be sure to rotate the pans not only front to back but from top shelf to bottom as well. This will give you the best even color on your cookies. If you are baking with convection there is usually no need to rotate your pans.
• Watch the edges of your cookies for color not just the tops. If the bottoms are getting dark you need to pull them.
• If a recipe directs you to let your cookies cool on the pan, do so, and for the suggested time. Like in this case, the cookies will look slightly pale and puffy, letting them stand on the pan will allow the residual heat to finish the baking process and keep the cookies moist and tender.
• Transfer to a wire cooling rack leaving some space between the cookies to help with the cooling. Cookies with lots of chocolate chips take quite a while to completely cool, while the exterior may feel cool the center of the chips require a bit of time to firm up. Of course for testing a nice warm cookie with soft chips is a great prize, but not the best for storing.

Storing your cookies:

If for some reason your family doesn’t inhale all of your cookies, they do keep very well. I have found plastic storage containers work better than just tossing them in zip lock bags, and depending on your situation and number of people, storage may not even be an issue.

I found plastic storage boxes that are very inexpensive that I like to use. They are made by Sterilite and measure 13″ x 8″ x 5″, they are actually listed for shoe storage. I got them at the local market and paid only one dollar a piece for them. They are perfect for storing cookies and bars. I use wax paper to line them and layer between. Placed in a cool location cookies will last for at least a week and still taste incredibly fresh.

I hope you might have found some of my tips helpful and also that you give this recipe a try. I think you will be very pleased if you do. Please let us know how you like them if you do give them a go, we always really enjoy hearing about your baking adventures.

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Irish Cream & Espresso Cookies

Thick, chewy, and loaded with flavor these multi-chip cookies are a crowd pleaser. The flavor of Irish cream and coffee swirls around dark chocolate, white chocolate and butterscotch chips.

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip cookies, Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 18 Cookies

Author Christoph

Equipment

• Hand mixer
• baking sheets
• Silpat or parchment paper

Ingredients

• 2 ½ cups all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons instant Espresso powder
• 8 Tablespoons unsalted butter softened
• 1 cup dark brown sugar packed
• ½ cup granulated sugar
• 1 ½ teaspoons vanilla
• 3 ½ Tablespoons Irish Cream Brendan’s or Bailey’s
• 2 large eggs room temperature
• 14 ounces chocolate chips I use a combination of dark choc, white choc, and butterscotch
• ¼ cup chopped toasted walnuts

Instructions

• In a medium-sized mixing bowl sift together all dry ingredients. Set aside.
• In another large bowl, cream together butter and sugars with a hand mixer until light and fluffy. Add vanilla and Irish cream and mix until smooth. Add eggs one at a time and mix until creamy.
• Add the dry ingredients to the butter and sugar mixture a third at a time. Mix only until all the flour is absorbed. Dough will be thick.
• Fold in chocolate chips and nuts. Cover with plastic wrap pressing the wrap down on top of the dough.
• Chill for at least 3 hours or overnight.
• When ready to bake. Heat your oven to 350°F for convection, 375°F for conventional and position racks in the center of oven. Line sheet pans with silpats or parchment paper.
• Using a spoon or scoop, roll 3 ounce sized balls with your hands and place on prepared pans. Leave plenty of space as the cookies will spread. I baked 6 per pan to allow plenty of room.
• Bake the cookies for 8 – 10 minutes or until very lightly browned. Let cookies rest on baking sheet for 10 minutes before moving them to a wire rack to completely cool.

Notes

• If you do not regularly keep Irish Cream in the house, the little mini bottles work perfect for one recipe!
• I use a combination of chips for this cookie. Use any variety you like or what ever you have on hand. All will be delicious.
• Pecans would also be great in this cookie or you can skip the nuts altogether if you prefer. 

Well it has been quite a while since I attempted a blog post but thought it was about time to do something. I really admire the bloggers who are able to post on a regular basis, it is really not that easy. I have been writing this blog for over five years now, and from time to time I seem to hit a brick wall with ideas for content and motivation. I think I put a lot of effort in to the holiday cooking and baking, so when January rolls around……. well…… I am kinda kaput.

I also have been regrouping on what kinds of foods to prepare for our meals. Winter always seems to have me craving hearty warm, ooey and gooey casseroles and dishes with gravy, however while my desires may be delicious, they probably are not the key to best health. So I have been attempting to work a couple of no-meat lighter meals in to the weekly dinner repertoire, and I find that as long as they are flavorful and satisfying, we are good to go.

In our house we do love roasted vegetables and ethnic foods of all types. So when I put together this dinner idea I knew…. or rather I hoped that it was something that we would both enjoy, and it certainly was. This cauliflower dish is incredibly easy to make and simply delightful! The spicy exterior crust forms a crisp shell keeping the inside moist and tender. Also coming from a person that does enjoy a meat protein for dinner, I found this to be very satisfying and filling. So as long as I can keep coming up with tasty treats like this, I don’t think changing our dinner habits will be a problem.

What spices are used in Indian cooking?  With vibrant colors, fragrant aromas, and a mixture of spicy, sweet flavors, Indian cuisine is known for its extensive use of spices and herbs. There are number spices used in Indian cooking with some of the most common used being, cumin, coriander, turmeric, chili powder, cayenne pepper, cardamom, fennel, bay, saffron, pepper, cloves and cinnamon. A mixture of spices, or Masala as it’s called in Hindi, is said to be the heartbeat of an Indian kitchen. Indian cooks are known to blend their own curry powders using family recipes passed down from generation to generation.

Is all Indian food vegetarian?  India is home to the largest population of vegetarians, so it’s a common assumption that all Indians are vegetarian, but their eating habits vary widely according to community and region. Only 40 percent of Indians are actually vegetarian, out of which almost a quarter are ‘pure vegetarians’ who don’t eat eggs. There are few influencing factors for India’s vegetarian diet, religion and expense being at the top of the list. Meat eating in India is associated with wealth and luxury, since meat is so expensive many people eat it only on special occasions, adding it sparingly to only one or two dishes.

Health benefits of cauliflower.  Cauliflower is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer and heart disease. It also contains fiber to enhance weight loss and aid digestion, and choline that is essential for learning and memory. Cauliflower is also low in carbs and can replace potatoes, rice and pasta. Plus it is just down right good!

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Indian Spice Crusted Cauliflower

A mixture of Indian spices and yogurt create a flavorful crust for this tender oven roasted head of cauliflower. Serve with rice and peas for a complete vegetarian dinner.

Course Main Course

Cuisine Indian

Keyword indian food, Roasted Cauliflower, vegetarian dishes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 6

Author Christoph

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1½ cups plain Greek yogurt
• 1 lime zested and juiced
• 2 Tablespoons Chile powder
• 1 Tablespoon ground Garam Masala
• 1 Tablespoon cumin
• 1 Tablespoon garlic powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• fresh cilantro, rough chopped for garnish

Instructions

• Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
• In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
• Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
• Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
• Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.

Notes

Serve on top of rice and peas for a complete meal. Also delicious served on a bed of greens.

The spirit of the holidays come alive in this delicious and moist gingerbread cake.  Toasted almonds, candied citrus, and rum soaked currents mingle with Lebkuchengewürz (German gingerbread spice) to make a most memorable combination of flavors.  Topped with a lemon zest frosting, this cake is truly full of the essence of an old world Christmas.

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Old World Gingerbread Cake

The spirit of the holidays come alive in this delicious and moist gingerbread cake.  Toasted almonds, candied citrus, and rum soaked currents mingle with Lebkuchengewürz (German gingerbread spice) to make a most memorable combination of flavors.  Topped with a lemon zest frosting, this cake is truly full of the essence of an old world Christmas.

Course Cakes, Dessert

Cuisine German

Keyword cake, Gingerbread Cake, Holiday baking

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Servings 12 slices

Author Christoph

Ingredients

Gingerbread Cake

• ½ cup dried currants
• 3 Tablespoon spiced rum optional
• ½ cup toasted almonds finely chopped
• ½ cup candied orange & lemon peel
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 Tablespoons + 1 teaspoon Lebkuchengewürz*** is a German gingerbread spice that can be purchased on Amazon or make your own.
• 8 Tablespoons unsalted butter soften
• 1 cup dark brown sugar packed
• ½ cup dark molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup buttermilk

Lebkuchengewürz***

• 2 ½ Tablespoons ground cinnamon
• 2 teaspoons ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground coriander
• ½ teaspoon ground green cardamom
• ½ teaspoon ground ginger
• ½ teaspoon ground star anise
• ¼ teaspoon ground mace
• ¼ teaspoon ground nutmeg

Lemon Zest Frosting

• 1 ¼ cups confectioners’ sugar
• ¼ cup meringue powder
• Zest of one lemon
• 2 – 3 Tablespoons fresh lemon juice

Instructions

Gingerbread Cake

• Position shelf in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan and line with parchment leaving the side to hang over the edge of the pan.
• Toss currants together with rum in a small bowl and set aside to hydrate while you prepare the batter.
• Place the almonds in a dry skillet over medium high heat to toast, when cool pulse them in a food processor until finely ground (do not process into almond butter) and set aside. Pulse the Citron until finely ground and set aside.
• Sift together flour with baking soda, salt, and spices.
• In a large mixing bowl cream together brown sugar and butter until light and fluffy. Add molasses mix until well combined. In a small bowl whisk together eggs and extract. Add to butter mixture and beat until completely incorporated.
• Add about half of the dry ingredients to the wet along with half the buttermilk and mix until combined. Repeat with the balance of the flour and butter milk. Fold in the almonds, citron, and currants (including any remaining rum).
• Pour into prepared pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean. Remove from oven and place on rack to cool for 5 minutes. Lift cake out of the pan using the parchment paper handles and allow to completely cool before frosting.

Lebkuchengewürz***

• Combine all the spices together and store in an airtight container for up to a year.
• For the best tasting blend use whole spices and toast them lightly in a dry skillet to enhance their flavors before grinding. Take care not to burn the spices when toasting as they can become bitter.

Lemon Zest Frosting

• Combine powdered sugar, meringue powder and lemons zest in a small mixing bowl. Add the lemon juice a little at a time mixing well after each addition until the frosting is a nice thick yet spreadable consistency. Spread over the top of the completely cooled cake. Decorate with cinnamon sticks and citron if desired.

Notes

Brandy can be used in place of Rum if you prefer or alcohol can be omitted completely.