Archives for category: Dessert

Chocolate Whoopie Pie!

May 1, 2021 //

Whoopie Pies are a New England classic. Their origin is a controversy though as both Labadie’s Bakery in Lewiston, Maine and Berwick Cake Company in Roxbury, Massachusetts both started making them in the early 1920s claiming them as their own.

Whoopie Pies are two pieces of cake filled with marshmallow fluff frosting in the middle. The good news is that the cakes and filling can both be made ahead a stored at room temperature in airtight containers until you’re ready to assemble them. Assembled Whoopie Pies can be stored at room temperature 1 day.

I learned to make these while I lived in New England. The first I made was a Pumpkin Whoopie Pie at Halloween. Since, then I’ve graduated to my favorite flavor — Chocolate — which I’m sharing!

Chocolate Whoopie Pie

Cake Ingredients:

1 stick unsalted butter at room temperature

1 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp vanilla extract

1 large egg, room temperature

1/2 cup Dutch-processed cocoa powder such as Hershey’s

2 cups all-purpose flour

1 cup milk, room temperature

Filling Ingredients:

1 cup vegetable shortening such as Crisco

1 cup confectioners sugar

1 1/3 cups (1 jar) Marshmallow Fluff

1/4 tsp kosher salt dissolved in 1 TBSP water

1 1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees positioning the rack in the middle of your oven. Line two large, rimmed cookie sheets with parchment paper.
In a bowl with a standing mixer with a paddle attachment, or a large bowl using a hand-mixer, beat together the butter, brown sugar, baking powder, baking soda, salt and vanilla on medium-high until smooth. Scrap down the sides of the bowl continually. Add the egg and beat until smooth.
Add the cocoa powder on low speed until combined.
Gradually, add the flour to the batter, alternating with the milk beating on low until you’ve used both. Scape down the sides and combined until smooth.
Drop the dough onto the prepared baking sheets using a 2″ pastry scoop. Leave a few inches between each since they will expand while baking. I add about 9 to 10 per sheet.
Bake 11 to 12 minutes until they are set and firm to touch. Remove from the oven and let cool on the pans. Then, add them to a baking rack to continue cooling completely before adding the filling.
While they are cakes are cooling, beat the shortening, confectioner’s sugar and Marshmallow fluff in a standing mixer or with a hand-mixer. Start on low and then increase to medium.
Add the salted water to the mixture and then the vanilla. Mix until completely smooth.
Spread the flat side of half the cakes with the filling mixture. I use a piping bag with a star tip to add the filling.
Top each frosted cake with the remaining cakes, flat side toward the filling. Wrap each individually until you’re ready to serve.
Sprinkle with powdered sugar (optional).

Enjoy! XOXO Jill

Tags #Chocoholic, #Chocolate, #Crisco, #Dessert, #Dessert for a Crowd, #DessertsofInstagram, #EasyDessert, #foodie, #foodies, #foodporn, #Ghirardelli Chocolate, #Guittard Chocolate, #Hersheys, #Hersheyschocolate, #KidFavoriteDessert, #NewEnglandDesserts, #whoopiepie, Chocolate, Chocolate Cake, Desserts

Categories Best Dessert, Cake, Chocaholic, Chocolate, Chocolate Cake, Christmas Eve Dessert, Dessert, Desserts, Ghirardelli Chocolate, Holiday Baking, New England Dessert, Pie, Whoopie Pie

Jill’s Cooking! Food Photos

April 14, 2021 //

Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.

Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.

What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.

Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.

Enjoy! XOXO Jill

Tags #Appetizers, #bakingfromscratch, #Chicken, #chocolatechipcookies, #chocolatefountain, #foodblogger, #foodies, #foodphotography, #foodphotos, #foodporn, #fruitskewers, #homecook, #homemade, #homemadesauce, #Italian Lemon Pound Cake, #kitchenaidmixer, #meatballs, #potroast, #Recipes, #Salad, #swordfish, #tomahawkchops, #tritip, #whoopiepie

Categories #Chicken, #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Appetizer, #Easy Dinner, #Elegant Cocktail Party, #Entertaining, #Family Dinner, #Main Dish, Appetizer, Bundt Cake, Chicken Recipes, Chocaholic, Comfort Food, Cookies, Corned Beef, Cornish Game Hens, Dessert, Desserts, Ghirardelli Chocolate, Guittard Chocolate, Ice Cream Cake, Italian, Pasta, Pot Roast, Salad, Simple Appetizer, Sunday Dinner

Vanilla Bean Cupcakes (Vegan)

April 7, 2021 //

Veganism is a type of Vegetarian diet that excludes meat, eggs, dairy products and other animal derived ingredients. Two of my family members are Vegan. One is actually allergic to dairy products and one through choice.

This has given me the opportunity to find recipe alternatives to suite their diets. Recently, I found that 1/4 cup of Club Soda can be a substitute for 1 egg in a recipe. Or, 1/4 cup fruit puree (such as applesauce, mashed banana or even avocado) per egg can be used.

I must admit I too was skeptical when I first found these dairy-free ingredient suggestions for a Vegan wedding cake and cupcakes. To my surprise, I could not tell and either could anyone else. The cake and cupcakes were moist and delicious. I even used them in my Easter Peep cupcakes (pictured above) since I wanted to make sure everyone in the family could have their cupcake and eat it too!

Vanilla Bean Cupcakes (Vegan)

Ingredients:

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup canola or vegetable oil

1 cup granulated sugar

1/2 cup club soda (this is replacing 2 egg whites)

1/2 cup non-dairy milk such Silk Soymilk as Open Nature Vanilla Almond Milk

2 tsp pure vanilla extract

Seeds scraped from 1/2 vanilla bean or 1 tsp vanilla paste

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
In another large bowl, add the oil and sugar. Whisk together until combined (it’ll be a grainy texture). Add in the club soda and mix well. Next, add the almond milk and vanilla and combine thoroughly. Scrape the seeds from the vanilla bean into the batter and mix.
Slowly add the dry ingredients into the wet batter until there a no lumps and it is smooth.
Divide the batter among the 12 cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.

Dairy-Free Vanilla Frosting

Ingredients:

1/3 cup vegetable shortening such as Crisco

1/8 tsp salt

2 cups powdered sugar

2 to 3 TBSP soy or almond milk

1/4 tsp vanilla extract (you can even add some of the vanilla bean seeds)

Directions:

In a medium mixing bowl, cream together the shortening and salt with an electric mixer.
Add the powdered sugar, vanilla extract and almond milk. Whip on high until frosting is smooth and creamy.
If the frosting is too stiff, gradually add more milk sparingly 1 tsp at a time.
Once the frosting is the desired consistency, put it in a piping bag with decorative tip to frost the dairy-free cupcakes. Pipe onto the cupcakes in a circular motion. Decorate as you wish using sprinkles or spray coloring before the frosting hardens.

Note: You can also add food coloring into the frosting as desired.

Enjoy! XOXO Jill

Tags #AlmondMilk, #Crisco, #Cupcakes, #Dessert, #Desserts, #EasyDessert, #MilkSubstitute, #NonDairy, #OpenNature, #SilkSoyMilk, #Sweets, #VanillaBean, #VanillaBeanCupcakes, #Vegan, #VeganDessert, #Vegetarian

Categories #Entertaining, #Recipe, Cupcakes, Dessert, Desserts, Easter Recipes, Holiday Baking, Vegan, Vegetarian

Fudge Brownie Ice Cream Cake

March 23, 2021 //

Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.

It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.

You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.

If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!

Fudge Brownie Ice Cream Cake

Ingredients:

Brownie Layer:

1 cup butter, softened

2 cups sugar

4 eggs

4 tsp vanilla

1 tsp salt

1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard

2 cups all-purpose flour

1 cup chopped nuts (walnuts, pecans or any of your choice), optional

Ice Cream Layer:

2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice

1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s

Whipped Cream Layer:

2 cups heavy whipped cream

3/4 cups powdered sugar

1 TBSP vanilla

Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)

Directions:

Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.

You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.

Enjoy! XOXO Jill

Tags #Ben&Jerrys, #Chocolate, #delicious, #DessertsofInstagram, #foodie, #foodporn, #foodstagram, #Fudge, #Ghirardelli Chocolate, #Guittard Chocolate, #HaagenDazs, #HaloTop, #Hersheys, #homemade, #IceCream, #IceCreamCake, #NordicWare, #Smuckers, #Wilton, Chocaholic, Dessert, Desserts

Categories #Entertaining, Brownie, Cake, Chocaholic, Chocolate, Dessert, Desserts, Fudge Brownie, Ghirardelli Chocolate, Guittard Chocolate, Ice Cream, Ice Cream Cake, Recipe for a Crowd

Italian Lemon Pound Cake

February 20, 2021 //

“The Land Where Lemons Grow” (author Helena Attlee) is a fantastic story of the citrus fruit that is native to Italy. Attlee’s book is a wonderful journey through history from Sicily to Southern Italy and all places where the lemons grow. Once thought of as an exotic fruit, lemons are now used abundantly in our cooking. For me, I enjoy Italian cooking and using lemons in everything from entrees to desserts.

This Italian Lemon Pound Cake is made in a traditional Bundt pan (my is the Anniversary Pan from William Sonoma) even though it is a pound cake recipe. It is super moist in texture and rich with citrus flavor, but not enough to make your lips pucker. I think this is one of the best lemon cake recipes I’ve found.

Italian Lemon Pound Cake

Ingredients:

3 cups all-purpose flour

1/4 tsp salt

1 cup butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup sour cream such as Daisy or Knudsen

4 TBSP lemon juice

1 tsp. fresh ginger, minced

Zest from 2 lemons (about 2 TBSP) and some for garnish

1 tsp vanilla

Directions:

Pre-heat oven to 325 degrees F. Generously grease the Bundt pan with baking spray, butter or lard. Get all creases or the cake will stick.
Sift flour, baking powder and salt in a bowl. Set aside.
In a mixing bowl, cream softened butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in sour cream, lemon juice, vanilla, ginger and 2 TBSP lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add the remaining flour mixture. Mix until the flour disappears.
Pour the cake batter into the prepared Bundt pan.
Bake for 60 to 70 minutes. The cake is ready once a skewer stuck in the middle comes out clean. I check on the cake around 50 minutes to determine the amount of time left. This will depend on your oven.
Remove the cake from the oven and let cool for about 25-30 minutes. Invert onto a cake platter and let cool longer. Once the cake is room temperature glaze or sprinkle it with powdered sugar.
To glaze the cake, use 1 1/2 cups powered sugar mixed well with 3 TBSP lemon juice. The mixture should be smooth but not runny. If it is too stiff to drizzle add a small amount of whipping cream or milk and mix. I continue doing this until it is a consistency that will drizzle and stick to the cake (not be liquidy or runny).

Enjoy! XOXO Jill

Tags #AnniversaryBundtPan, #Daisy Sour Cream, #Italian Lemon Pound Cake, #Knudsen, #Lemons, #The Land Where Lemons Grow, #WilliamSonoma, Dessert, Italian

Categories #Italian, Best Dessert, Bundt Cake, Dessert, Lemons, Pound Cake

Chocolate Fountain!

February 8, 2021 //

I do not think any dessert can live up to the Chocolate Fountain…and that’s a lot for a true Choc-o-holic to write! We purchased our Chocolate Fountain for a birthday celebration. It was such a hit, we used it twice in one week and the days in between weren’t quite the same!

Q. What can you dip in the Chocolate Fountain?

A. Just About Anything!

We used brownie, pound cake, marshmallows, pretzel rods and strawberries. The choices are endless!

For our fountain, we melted 16 ounces of dark chocolate such as Guittard or Ghirardelli and 3/4 cups vegetable oil in a double boil pan. Once it was melted and the fountain was warmed up (per the instructions), we poured the chocolate in the bottom tier. It then works its way up before cascading over the fountain in a delicious sheet of chocolate decadence!

You’ll also need to purchase Natural Wooden Bamboo Skewers that are 10″ or 12″ and any of the following dipper suggestions of choice:

*Bacon, pre-cooked

*Beef Jerky (not my choice, but it’ll satisfy the sweet and savory tastes)

*Bread sticks

*Brownies, cut in cubes

*Dessert Cheese such as goat cheese, Gouda, blue cheese, fontina or pecorino, cut in cubes

*Dried fruit such as apricots, kiwi, bananas or apples

*Fresh fruit such as apple slices, bananas, cherries, grapes, kiwi, melon, oranges, pears, pineapple and raspberries

*Cookies such as biscotti, graham crackers, lady fingers, macaroons, Pepperidge Farm Milanos (or any flavor), shortbread or wafers

*Marshmallows large size such as Kraft or Smash Mallow

*Nuts such as almonds, peanuts, pecans, pistachios or walnuts

*Pound Cake such as Sara Lee or Angel Food Cake cut in cubes

*Pretzel Rods such as Snyder’s or Utz’s

*Rice Crispy Treats from Kellogg’s, cut in cubes

The choices and creativity are endless with a Chocolate Fountain!

Note: If you do not have a chocolate fountain and do not want to purchase one, you can melt the chocolate in a double-boiler pan. Then, pour the chocolate into a serving bowl with your items ready to dip. Serve immediately.

Enjoy! XOXO Jill

Tags #Chocoholic, #Chocolate, #Chocolate Fountain, #Dessert, #Dessert for a Crowd, #Elegant Dessert, #Ghirardelli Chocolate, #Guittard, #Kellogg's, #Kraft, #Kraft Marshmallows, #Pepperidge Farm Cookies, #Sara Lee, #SaraLee, #Smash Mallow, #SmashMallow, #Snyder's, #Snyder's Pretzels, #Utz's, #Utz's Pretzels

Categories #Entertaining, Chocaholic, Chocolate, Dessert, Ghirardelli Chocolate, Guittard Chocolate, Recipe for a Crowd

Christmas Eve Rum Cake

December 23, 2020 //

Rum Cake is one of my favorite Bundt Cake desserts! It is easy. It is buttery and it is boozey. What can be better than that? I associate Rum Cake with the holidays and parties at my grandparent’s with their friends — it brings back fond memories.

My tips for this recipe are: 1) use dark, spiced rum. 2) Butter and flour your Bundt plan really well (it’s super frustrating when any part of the cake sticks to the pan). 3) Check-in on the Rum Cake after 40 minutes. It is ready once you insert a long skewer in the middle and if comes out clean.

Rum Cake

Ingredients:

2 cups cake flour

1 1/2 ups granulated sugar

4 tsp baking powder

1 tsp salt

1/2 cup (1 stick) unsalted butter, cut into 8 slices

1/2 cup sour cream

1/2 cup buttermilk

3 tsp vanilla

4 large eggs, room temperature

2/3 cup plus 1/4 cup spiced rum

1 TBSP plus 1/2 cup vegetable oil

4 cups powdered sugar

Directions:

Preheat oven to 350 degrees F. Butter and flour a Bundt pan really well using a pastry brush to get all the creases.
Using a standing mixer with a paddle attachment add flour, sugar, baking powder, salt, butter and 1 TBSP vegetable oil and combine until gravel texture. (You can also use a hand-mixer.)
Stir in eggs one at a time. Scrapping the sides of the bowl with each addition.
Add the sour cream, buttermilk, 2 tsp vanilla, 1/2 cup oil and 2/3 cup spiced rum. Stir well to combine.
Pour the batter into the prepared pan and bake for 50 to 60 minutes; checking after 40 minutes. Timing will depend on your oven. Use a skewer to test the cake. It is done once the skewer comes out clean when you remove it.
Allow the cake to cool completely before inverting. I usually let the cake sit for 3-4 hours. Then, I turn it over onto a plate or baking sheet lined with parchment.
To make the icing, add 5 cups powdered sugar to a bowl. Then, add 1 tsp vanilla and the remaining 1/4 cup rum. Mix well until the sugar is completely dissolved. The texture should be smooth and glycinin. If it is to thick, you can add 1 tsp water at a time until it it the right consistency. Using a fork drizzle over the cake turning to evening cover in a ribbon pattern (see my photo above). Let icing harder about 30 minutes.
Transfer to a cake stand or plate. Serve.

Enjoy! XOXO Jill

Tags #Bundt Cake, #Cake, #Christmas Dessert, #Dessert, #Easy Dessert, #Rum Cake, #Tradition

Categories #Entertaining, Bundt Cake, Cake, Christmas Eve Dessert, Dessert, Rum Cake

Chocolate Toffee Candy

December 20, 2020 //

This was a productive cooking and baking weekend! I’m putting together holiday gift baskets filled with treats and sweets for family and friends since we won’t be having our usual Christmas Eve Open House this year. Some items that I made for the baskets are:

Classic Fudge with Walnuts
Pretzel Peanut Clusters
Chocolate Covered Oreo Truffles
Chocolate Toffee Candy
Cranberry Cream Cheese Bread
Double Chocolate Coconut Bars a.k.a. Jill’s Coconut Crack
Chocolate Chip Cookies
My Dad’s Favorite Oatmeal Cookies
Homemade Herb Toasted Croutons (I’ll include a bag of croutons in the basket with homemade dressing, fresh garden greens, baguette and wine — it can’t be all sweets!)

Later this week, I’m making Gingerbread Cookies, Chocolate Ganache Tarts and Rum Cake that will also be gifts. I will eventually add recipes to my blog for each but today wanted to highlight my middle daughter’s favorite Chocolate Toffee Candy that I make every Christmas because I know she loves it. It requires a few steps and patience but it is worth the effort!

Chocolate Toffee Candy

Ingredients:

6 ounces good semisweet chocolate, chopped

6 ounces good bittersweet chocolate, chopped

8 ounces (2 sticks) unsalted butter

1 cup granulated sugar

1/4 cup water

1 tsp light corn syrup

1/2 tsp kosher salt

1/2 cup finely chopped toasted pecans

Candy thermometer

Directions:

Combine the two chocolates and set aside. Set a small bowl of water and a pastry brush next to the stove.
In a heavy saucepan fitted with a candy thermometer, cook the butter, sugar, water, corn syrup and salt over medium heat. Stir frequently with a wooden spoon until the butter melts and the sugar dissolves. Continue stirring gently and only occasionally as the mixture gets to 300 degrees and begins to darken. Brush the sides of the pan down with a little water every once in awhile to keep the sugar from crystallizing.
Once the mixture reaches 300 degrees (about 18 to 20 minutes) and is the color of peanut butter, remove from the heat. Carefully add the vanilla and stir. With a heat proof rubber spatula scrape the mixture into a 9 x 11 inch ungreased cookie sheet set on a rack. Be very careful as the mixture is very hot. Tilt the pan until the toffee covers the bottom evenly. Let cool 2 minutes. Sprinkle with chopped chocolate and let melt for a few minutes (I cover it with another cookie sheet to help it melt). Once melted organically from the heat of the toffee, smooth the chocolate evenly with the spatula. Sprinkle with the toasted, chopped pecans.
Let cool completely for 3 to 4 hours uncovered on your kitchen counter. Break or chop into pieces using a metal spatula or knife.

Enjoy! XOXO Jill

Tags #Candy, #Chocolate Toffee Candy, #Guittard Chocolate, #Toffee

Categories Candy, Chocolate, Chocolate Toffee Candy, Dessert, Ghirardelli Chocolate, Guittard Chocolate, Toffee

Sugar Cookies

December 4, 2020 //

Sugar Cookies are another sweet treat synonymous with the holidays. They can be cut into any shape and decorated with icing and sprinkles to make any celebration more festive. They are also adorable at Valentine’s cut with a heart shaped cookie cutter.

The below recipe is one that I have used over and over and is really quiet easy. Chill the dough as instructed below to make it easier to work with when rolling out.

Sugar Cookies

Ingredients:

2 cups all-purpose flour, plus more for rolling

½ tsp baking powder

¼ tsp salt

½ cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

Assorted candies, sprinkles or colored sugars for decorating (optional)

Icing

1 ½ cup confectioners’ sugar

3-4 TBSP milk, water or lemon juice

Directions:

In a large bowl, whisk flour, baking powder and salt set aside.
In another bowl, with an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add in the flour mixture; beat until combined. Divide the dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes.
Preheat over to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with the cookie cutter(s). Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill for 10 minutes as needed).
Bake rotating the pans halfway through cooking until edges are golden about 10 to 18 minutes (depending on your oven and size). Cool completely on wire racks.
For the icing, sift confectioners’ sugar into a small bowl. Whisk in milk, water or lemon juice, 1 TBSP at a time; if too thick add a little more liquid.
To ice the cookies, spread with back of a spoon. Let the icing harden, about 20 minutes. Decorate as you wish.
Store cookies in an air tight container for up to 1 week. Or, freeze in an air tight container for freezer bag for several months.

Enjoy! XOXO Jill

Tags #Christmas Cookies, #Cookies, #Easy to Make Cookies, #Sugar Cookies, #Valentines Cookies

Categories #Entertaining, Christmas, Cookies, Dessert, Easy Cookies, Sugar Cookies

Southern Pralines

December 2, 2020 //

Happy December! It’s the time of year for holiday baking. Did you know in the month of December there are 14 different holidays celebrated around the world? Our family celebrates Christmas but we have many friends and family that are Jewish and celebrate Hanukkah. This year, I decided to bake my desserts and candy early and deliver them since our gatherings and celebrations will be smaller.

One of my favorites is Pralines that I learned to make when I lived in Louisiana. These are a fun, sweet, unique, gourmet gift since they aren’t usually found in other areas of the country.

If you are from Louisiana the proper way to say it is ‘prah-leen.” These sweet candy treats are made with pecans or “pee-kans” that are from the native tree nuts in the humid region. My first taste of these Southern pecan, sugar-coated treats was during one of my many visits to the French Quarter in New Orleans and since then I’ve tried to master the candy.

There is only a few ingredients but the process moves quickly meaning you’ll need to work fast and have patience. The best strategy is to have all your ingredients measured and ready to go as you begin each step below.

Southern Pecans

Ingredients:

2 1/2 cups sugar, divided

1 cup half and half

1 TBSP unsalted butter

Kosher salt

2 cups pecan halves

1/4 tsp vanilla

Directions:

Line two large baking sheets with wax paper.
In a large skillet over medium heat, add 2 cups of sugar, half and half, butter and a pinch of salt. Bring this to a boil stirring occasionally to combine.
In another medium pot, add the remaining 1/2 cup sugar and 1 TBSP water. Stir well to incorporate. Bring to a boil over high heat. Then, cook without stirring until the sugar mixture begins to turn a deep, golden caramel color about 3 minutes.
Working quickly turn off the stove and pour the half and half mixture, pecans and vanilla into the caramel pot. Using a wooden spoon, stir vigorously to combine over medium heat. Be careful during this step as the mixture is very hot.
Attach a candy thermometer to the pot and continue cooking, stirring occasionally until the mixture reaches 235 degrees F about 5-7 minutes. Remove from heat and remove the thermometer.
Stir continuously until the mixture thickens about 7-9 minutes. Use a large spoon and scoop a round TBSP of the mixture onto the prepared baking sheets. Leave 1″ between each praline. Cool completely.

These can be stored in an air-tight container in a cool area for up to 2 to 3 weeks.

Enjoy! XOXO Jill

Tags #Candy, #Pecans, #Pralines, #Southern Pralines

Categories Candy, Dessert, Pecans, Pralines, Recipe for a Crowd, Southern Dessert, Southern Pralines