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.

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. 

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.

 

Soft and chewy dark chocolate cookies are studded with white chocolate morsels and brandy soaked cherries to bring a favorite holiday flavor alive.  A drizzle of cherry brandy icing puts all the flavors together to make that chocolate-cherry dream come true.  My grandfather Vance loved chocolate covered cherries and would always be sure to have some around at Christmas.  I remember as a kid being offered one as a special treat when we would visit our grandparents, so having a box of cherry cordials has long been a holiday tradition for me.  This cookie reminds me of that once a year, extra special treat and just how much joy my grandfather had passing on one of his favorite holiday traditions with his grandchildren.

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Cherry Cordial Cookies

Soft and chewy dark chocolate cookies are filled with white chocolate morsels and brandy soaked cherries. This cookie is also known as a Black Forest cookie.

Course Cookies, Dessert

Cuisine American, German

Keyword Black Forest Cookies, Cherry Cordial Cookies, Holiday baking

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 2 Dozen

Author Christoph

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar packed
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons Hershey’s Special Dark Cocoa Powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 Tablespoons milk
• 3/4 cup white chocolate chips
• ½ cup dried cherries rough chopped
• ¼ cup Kirschwasser or brandy optional ***

Cherry Icing

• 1 cup powder sugar sifted
• 2-3 drops cherry flavoring
• 1 - 2 Tablespoons water as needed

Instructions

• In a large mixing bowl beat the butter until smooth and creamy, add sugars and cream together until fluffy and light in color. Beat in egg and vanilla until completely combined.
• Rough chop the dried cherries and set aside.
• In a separate bowl sift together flour, cocoa powder, baking soda, and salt. Add dry ingredients to the wet and mix to combine. Add milk and mix well, dough will be thick and sticky. Mix in white chocolate chips and cherries. Cover dough with plastic wrap and chill for at least 3 hours or preferably overnight.
• Heat oven to 350°F or 325°F for convection. Line two baking sheets with silpats or parchment paper.
• Remove dough from fridge and allow warming at room temperature for 20 – 30 minutes. Scoop about 2 Tablespoons of the dough with a cookie scoop or spoon. Roll into a ball with your hands and place on the baking sheet.
• Bake cookies for 10 minutes (cookies will appear a bit soft in the middle). Remove from oven and let the cookies cool on the sheet pans for 5 minutes before transferring to a wire rack to cool completely.

Cherry Icing

• Place sifted powder sugar in a small bowl. Add a teaspoon of the remaining brandy from the cherries or a few drops of cherry flavored oil. Slowly mix in just enough water to make a icing that can be drizzled over the cookies.

Notes

*** Place the chopped cherries in a small bowl with brandy to soak, cover with plastic wrap and soak overnight or until most of the brandy is absorbed. Drain off any remaining brandy before adding cherries to the dough. Remaining juice can be added to the icing for some extra flavor.

When it comes to cookies, I am a huge fan!  I don’t think I have met a cookie I did not like (well there are some I like more than other of course).  In general however I find I do prefer a soft biscuit over a hard “dunker”.  I have always loved sugar cookies but it was not until I was an adult that I embraced the Snickerdoodle.  I do not recall my mother or grandmother ever making them for the holidays, but a sugar cookie coated with more sugar and cinnamon, what could be better? Well I will tell you, this “pumpkin-ed up” version of the holiday classic very well might be.  Pumpkin pie spices and a bit of pumpkin puree take this sugar cookie to an entirely new level, and the addition of butterscotch and white chocolate chips sends it right over the top!  Soft and chewy on the inside with a sweet sugary crunch, now that is my kind of holiday classic.

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Pumpkin Snickerdoodles with Butterscotch Chips

Light and soft snickerdoodles are flavored with pumpkin spices and butterscotch chips. White Chocolate chips add another layer of goodness to this amped up holiday classic.

Course Cookies, Dessert

Cuisine American

Keyword Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Christoph

Ingredients

Cookies

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1/3 cup butterscotch chips
• 1/3 cup white chocolate chips
• ½ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup melted butter
• 1 teaspoon vanilla extract

Coating

• 1/3 cup granulated sugar
• ½ teaspoon cinnamon

Instructions

Coating

• Combine sugar and cinnamon in a small bowl and set aside

Cookies

• Heat oven to 375°F for conventional or 350°F for convection. Line baking sheets with silpats or parchment paper.
• Whisk together all dry ingredients in a bowl. Add butterscotch and white chocolate chips and mix to coat.
• In a separate bowl cream together pumpkin puree and sugars, add melted butter and mix thoroughly. Add vanilla and mix well.
• Add dry ingredients to wet and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
• Scoop about 1 ½ tablespoons of the dough and roll to form a ball, roll ball in the coating sugar and place on baking sheets. Using your hand or a glass with a flat bottom, slightly flatten the balls into disks. Carefully dip the flattened cookies in the coating mixture again and return to baking sheets leaving about 2” between them.
• Bake for 8 to 10 minutes or until slightly puffed and lightly golden around the edges. Remove from the oven and let cookies cool on the baking pan for about 3 minutes. Using a spatula transfer cookies to a wire rack to completely cool before storing in an air tight container.

Few things smell as wonderful as the aroma of cinnamon rolls baking in the oven early in the morning, and what a welcome treat for your holiday or overnight guests!  However making traditional yeast rolls requires a lot of time and is sometimes a ‘bit much’ to get started first thing.  However in just twenty minutes and with a few simple ingredients, you can have a pan of incredibly delicious cinnamon roll coffee cake in the oven taunting your guests.  This easy recipe is also great for a weekend morning with the family, or as a dish to share at a pot-luck.     

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Cinnamon Roll Coffee Cake with Toasted Pecans

All the delicious flavor of fresh baked cinnamon rolls in an easy-to-make moist cake. The perfect breakfast for overnight guests or a weekend treat for the family.

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast, brunch, Cinnamon Roll Coffee Cake, coffee cake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 20

Author Christoph

Ingredients

Cake

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 6 tablespoon unsalted butter melted

Cinnamon Swirl

• 2 sticks unsalted butter softened
• 1 cup light brown sugar packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ¼ teaspoon fresh grated nutmeg
• ¼ cup toasted pecans finely chopped

Icing

• 2 cups confectioners’ sugar sifted
• 5 tablespoons whole milk more if needed for consistency
• 1 teaspoon vanilla extract
• ½ cup toasted pecans chopped

Instructions

• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

Notes

Using walnuts or almond instead of pecans would also be be delicious or skip the nuts completely if you prefer. 

The addition of raisins or dried cranberries to the cinnamon swirl would also be good.  I would suggest chopping them a bit to make it easier to swirl them in to the batter. 

Handfuls of fresh blueberries fill a buttery crust offering all the amazing flavor of a fresh baked pie.  These easy-to-make bars require very little prep time and are incredibly delicious.  Enjoyed as the perfect companion to your morning coffee or for an after dinner sweet treat, these little squares of blueberry goodness are sure to please.

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Blueberry Crumble Bars

The delicious taste of blueberry pie in an easy-to-make bar. Sure to be a family favorite.

Course Cookies, Dessert

Cuisine American

Keyword Bars and Squares, Berry Breakfast Bars, blueberry bars

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Servings 24

Author Christoph

Ingredients

Crust and Crumble

• 1 cup granulated sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• Zest of one lemon
• 1 cup cold unsalted butter cut into chunks
• 1 large egg

Blueberry filling

• Juice of 1 lemon
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 4 teaspoons cornstarch
• 4 cups fresh blueberries

Instructions

• Position rack in the center of oven and heat to 375° Grease a 9”×13” baking pan. I like to line my pan with parchment for easy removal.

Crust and Crumble

• In a medium bowl mix together dry ingredients with lemon zest. Use a fork or pastry cutter, blend in the butter and egg until a crumbly dough forms. Press half of dough into the prepared pan. A piece of plastic wrap is helpful to prevent the dough from sticking to your hand. Set remaining dough aside for crumble topping.

Blueberry Filling

• In another bowl combine sugar, cinnamon, cornstarch and lemon juice. Gently toss in the blueberries. Spread the blueberry filling evenly over the crust. Crumble remaining dough over the top of the berries.
• Bake for 45 to 55 minutes or until top is slightly brown. Baking times can vary depending on your oven; keep an eye on the bars after 45 minutes.
• Allow to cool completely before slicing.

Notes

Store bars in fridge for best flavor.

Decadent rich and silky dark chocolate makes these ooey, gooey, chewy brownies the best you may every taste.  Thick and sinfully delicious these brownies are studded with chunks of chocolate goodness and topped with even more.  Sure to satisfy the chocolate lover in your family these bars also make an unforgettable warm brownie sundae.

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Double Chocolate Fudge Brownies

Possible the best brownie ever! A thin crispy crust tops a thick decadent rich, ooey and gooey double chocolate fudge brownie. This easy to make brownie is sure to become a family favorite. Try them slightly warmed with a scoop of vanilla ice cream for an extra special treat.

Course Cookies, Dessert

Cuisine American

Keyword Brownies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Author Christoph

Ingredients

• 4 ounces unsweetened chocolate chopped
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup dark chocolate chopped
• ½ cup dark chocolate chips melted for topping

Instructions

• Preheat oven to 350°Grease and line an 8 x 8 inch square pan with parchment paper.
• In a double boiler melt chocolate and butter together. Whisk until smooth. Add sugar and mix until smooth. Add extracts and stir to combine.
• Mix in eggs one at a time stirring until smooth.
• Sift together flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture stirring to combine (do not over work). Fold in ¾ cups of the chopped chocolate. Pour batter into prepared pan and sprinkle the remaining chocolate evenly over the top.
• Bake for 30-35 minutes, or until a tester inserted into brownies comes out just slightly wet. Bake 5 minutes longer or until tester comes out clean if you prefer a more cake-like brownie.
• Remove from oven cool in pan on wire rack. Run a knife around the edge of the brownies anywhere they have come in contact with the pan. When cooled lift brownies of the pan.
• Melt milk chocolate chips in the microwave in 15 second increments until melted, stir often and do not over temper. Drizzle melted chocolate over brownies and allow to set completely before cutting.
• Cut the brownies into 16 pieces. Use a warm knife to cut the bars and wipe the blade clean each cut for neat edges.

Notes

Instructions for how to melt chocolate in the microwave