Black Forest Pancakes

Here's a nice one for Valentine's Day (Happy, by the way.)  Chocolate, cherries, and plenty of whipped cream; you can hardly go wrong. 

Black Forest Pancakes (print recipe)

Makes 2 servings

1 cup flour
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
2 T butter, melted
2 cups cherries, pitted and halved
2 T sugar
2 tsp cornstarch
1/4 cup water
1/2 cup whipping cream
2 T sugar

1.  Mix the flour, cocoa powder, 1/4 cup sugar, baking powder, and salt in a large bowl.  Mix the milk, egg, and butter in another large bowl.  Mix the wet ingredients into the dry ingredients. 

2.  Heat a pan over medium heat and melt a touch of butter in it.  Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2 to 3 minutes.  Flip the pancake and cook the other side until the bottom is golden brown, about 1 to 2 minutes.  Repeat for the remaining batter.

3.  Meanwhile, simmer the cherries, 2 T sugar, cornstarch, and water over medium heat until the sauce thickens, about 5 minutes.  Whip the cream and 2 T sugar until soft peaks form.  Stack the pancakes, layering with cherry sauce and whipped cream.  Garnish with fresh cherries and/or chocolate shavings.

Recipe from Closet Cooking (love that guy) and tested by Shanna Stratton

Chocolate-Cherry Cookies with Hazelnuts

 These little biscuits are unbelievable.  And, one my current favorite recipe features, quick and easy.  No batches in and out of the oven.  No wasted space on the baking sheet.  These darlings cook in one big corner-to-corner cookie, which you later slice into diamonds with your pizza wheel, but not before melting and spreading a boatload of chocolate on them, and sprinkling with toasted hazelnuts.  YUUUUUUUUM!

"But, Kari," you say, "your cookies aren't diamond-shaped!"  And that would be because I took geometry in the summer of 1989 - yes, summer school, to get a year ahead in math, and because the guy I liked was in summer school that year and I could ride the same bus as him, and it was sooo worth it - and haven't used a lick of it since.  I thought, Diamonds.  That means go diagonal.  So I went diagonal.  In both directions.  And ended up with squares.  Not very even ones, either.  Turns out, to get diamonds you have to go straight in one direction and diagonal in the other.  Thank you, summer school. 

Chocolate-Cherry Cookies with Hazelnuts (print recipe)
Makes about 50

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 cup chopped dried cherries
3/4 cup (5 1/2 ounces) superfine sugar
1/4 tsp salt
16 T unsalted butter, softened but still cool, cut into sixteen 1/2-inch pieces
2 tsp vanilla extract
2 T cream cheese, at room temperature
1 1/2 cups semisweet chocolate chips
1 1/2 cups hazelnuts, toasted, skinned, and chopped

1.  Place an oven rack in the lower-middle position and preheat to 375 degrees.  Line an 18" x 12" baking sheet with parchment paper. 

2.  In the bowl of an electric mixer, mix the flour, cherries, sugar, and salt at low speed until combined, about 5 seconds.  With the mixer running on low, add the butter 1 piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer.  Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.

3.  Press the dough in an even layer into the parchment-lined baking sheet.  Bake until golden brown, about 20 minutes.

4.  Immediately after removing the baking sheet from the oven, sprinkle evenly with the chocolate chips; let stand to melt, about 3 minutes.

 5.  Use an offset icing spatula to spread the chocolate into an even layer, then sprinkle evenly with the chopped hazelnuts.  Cool on a wire rack until just warm, 15 to 20 minutes.

6.  Use a pizza wheel to cut the cookies into 1 1/4-inch diamonds - this is done by cutting strips straight in one direction, and diagonally in the other.  Transfer the cookies to a wire rack to cool completely.

Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker

1 year ago:  Cranberry Lime Scones
2 years ago:  Hershey's Perfectly Chocolate Chocolate Cake and Frosting
3 years ago:  Blue Blueberry Muffins

Cherry-Almond Focaccia

 I think we're all relieved to see I finally learned how to spell focaccia.  I also know how to make it, several kinds, thanks to this recipe.  And I definitely know what to do with it. 

This was one of my babies at Dessert Club - Summer Fruits.  I fell in love with this recipe from the first time I saw its dappled close-up on the pages of Bon Appétit.  Sweet butter dough, dark juicy cherries, crunchy turbinado sugar - laaaa!  It called to me.  Then when I read it closer, and saw that you boil the cherry juice down to a thick concentrated syrup that you drizzle over the dough so it pools in all the delicious valleys, I was totally, totally sold.  Sign me up, when do I start?

I actually started immediately, or as soon as I got over to Trader Joe's for some Morello cherries.  I should have gotten some sliced almonds, too, because when I got home I realized I only had slivered.  But I wasn't waiting one more minute to make this, so I just used what I had.  Not a big deal; they just provided a little more crunch than may have been intended.  But the combination of pastry bread, cherry, and almond was a home run on my palate.  Loved it!

I got sliced when I made it again for DC; the difference is delicate.  Again, I loved it.  Kinda sorta cheating on Summer Fruits night because I used jarred cherries - you have to because you need the juice - , but I was dying to share this culinary treasure with my peeps!  Plus it makes a big pan so it's one of those need-an-occasion-to-share breads.  With the bonus of you can eat the leftovers for brekkie.  I'm trying to think when would be good to make this next - maybe Thanksgiving breakfast - something light but indulgent to nosh on all morning?  Mmm, I'm thinking, I'm drooling.

 Cherry-Almond Focaccia (print recipe)
Makes 16 servings

2/3 cup whole milk
5 T sugar, divided
1 3/4 tsp active dry yeast
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 cup unsalted butter, cut into 1" pieces, room temperature, plus 1/2 T melted
3 T extra virgin olive oil
2 cups drained pitted tart cherries in light syrup (such as Morello), plus 1 cup syrup (from a 24-28 oz. jar)
3 T sugar
3/4 cup sliced almonds
1/3 cup raw sugar

1.  Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometers registers 110-115F degrees.  Transfer milk to a 2-cup measuring cup; stir in 1 T sugar.  Sprinkle yeast over milk and whisk to blend.  Let sit until yeast is foamy, about 5 minutes.  Add eggs; whisk until smooth.

2.  Combine remaining 4 T sugar, flour, and salt in the bowl of a stand mixer fitted with dough hook.  Add milk mixture.  With mixture running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions.  Mix on medium-high speed until dough is soft and silky, about 5 minutes. 

3.  Brush a medium bowl with some melted butter or spray with nonstick cooking spray; place dough in bowl.  Brush top of dough with remaining melted butter; cover with plastic wrap.  Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours. 

4.  Punch down dough.  Coat a large rimmed baking sheet (about 16x12") with 1 T oil.  Press dough evenly into pan, leaving a 1 1/2" border.  Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.

5.  Meanwhile, bring cherry syrup and 3 T granulated sugar to a boil in a small saucepan, stirring to dissolve sugar.  Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 10-12 minutes.  Transfer to a small bowl; let cool completely.  This stuff is delicious and makes the whole dish, in my opinion!

6.  Arrange a rack in middle of oven and preheat to 400F degrees.  Using your fingertips, press dimples all over dough surface.  Drizzle dough with remaining 2 T oil.  Scatter cherries over, pressing them gently into dough.  Drizzle reduced syrup over, allowing it to pool into nooks and crannies.  Sprinkle almonds over, then raw sugar.  Let rise until dough is doubled in size, 15-20 minutes.

7.  Bake until focaccia is golden brown, 20-23 minutes.  Let cool in pan on a wire rack for at least 15 minutes.  Serve warm or at room temperature. 

Recipe from Bon Appetit, April 2012

Berry Almond Scones with Orange Butter

Per request (you know I take requests), here's another favorite from our last Dessert Club.  I'm sorry I don't have a better picture; I feel like it doesn't do these amazingly tender and flavorful enormous scones with HOMEMADE BUTTER justice.  You can make these with dried cherries or any combination of dried berries.

Berry Almond Scones (print recipe)
Makes 6 scones

3 cups all-purpose flour
1 cup sugar
1 T baking powder
Zest of one lemon
Pinch salt
1/2 tsp ground cinnamon
1 1/2 sticks cold butter, cut into pea-size pieces
1 cup mixed dried berries or dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing


1.  Preheat oven to 375 degrees F.

2.  In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the berries/cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.

3.  Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through.


Recipe adapted from Anne Burrell by Dessert Club member J.B.

Orange Butter
1 cup cold heavy cream
2 tablespoons honey
1 orange, zested

In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

Recipe from Dessert Club member J.B.

Blueberry-Cherry Pie

 Just LOOK at this gorgeous flaky perfect crust (in such a cute pan!) with just a hint of deep purple goodness dribbling out.  And inside was, well, just see for yourself at the end.  Everything the perfect presentation promised.  If you've got cherry pie lovers coming for Thanksgiving, why not throw them a curve ball?  Sometimes purists need to chill.  This pie is sooo good they might not even notice!

 Blueberry-Cherry Pie (print recipe)
1 (15-ounce) package refrigerated pie crusts OR one recipe all-butter crust (below)
1/2 cup plus 2 T granulated sugar
2 T cornstarch
1/4 tsp ground cinnamon
1 T lemon juice
1 (21-ounce) can "Lite" cherry pie filling (if you use regular, decrease sugar slightly)
4 cups frozen blueberries
1 1/2 T butter, shaved
1 egg white
1 tsp water
2 tsp sugar

1.  Preheat oven to 425 degrees.  Press one of the pie crusts into a 9-inch pie plate.  In a large bowl, stir together sugar, cornstarch and cinnamon.  Stir in the lemon juice, cherry pie filling and blueberries.  Spoon into the pie crust.  Top with shaved butter and then the second pie crust.  Press the edges to seal.  Flute the edges or press with the tines of a fork. 

2.  In a cup, whisk together the egg white and water with a fork.  Brush over the top of the pie, then sprinkle with 2 tsp sugar.  Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown.  Cover the edges with aluminum foil if they appear to be getting too dark.  Cool for at least 2 hours.

Butter Flaky Pie Crust
Makes ONE 9-inch crust (so double it for a double crust pie like above)
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, chilled and diced
1/4 cup ice water

1.  In a large bowl, combine flour and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in water, a tablespoon at a time, until mixture forms a ball.  Wrap in plastic and refrigerate for 4 hours or overnight.

2.  Roll dough out to fit a 9-inch pie plate.  Place crust in pie plate.  Press the dough evenly into the bottom and sides of the pie plate.

Recipes adapted from Allrecipes.com via Dessert Club member J.M.

Lattice-Top Cherry Pie

I am a bit behind posting this one.  I made it this summer, after we went sour cherry picking.  Because believe me, and this is a lesson you only need learn once, sweet cherries like Bing and Ranier are no good in pies - they lose color, flavor and structure and all you end up with is a bland pie in a good crust you spent a lot of time on.

But if you want to make this delectably delicious cherry pie out of cherry season, like say for Thanksgiving, you still have options: jarred Morello cherries (I know Trader Joe's carries them, not sure where else) OR Oregon Fruit canned tart cherries.  Cook's Illustrated says both are great in this pie.

And.  How have we gone two paragraphs without discussing the lattice?  Eh?  You like?  That is one trusty, crusty, pretty top, and it's easier to make than you'd think.  (See instructions below.)

I can't tell you how happy and proud I am when I have a pie success.  They are still grossly outnumbered by disasters, but bit by bit there is improvement.  I didn't even like cherry pie before I made this, any cherry pie.  Because there are so many bad ones.  But this one is a bright, sweet-tart pastry delight.  Maybe I'll just go make another.

Pie Dough for Lattice-Top Pie (print recipe)
3 cups (15 oz.) unbleached all-purpose flour
1 tsp salt
2 T sugar
7 T vegetable shortening, chilled
10 T cold unsalted butter, cut into 1/4-inch pieces
10 T ice water

1.  Process the flour, salt and sugar in a food processor until combined.  Add the shortening and preocess untiil the mixture has the texture of coarse sand, about 10 seconds.  Scatter butter pieces over the flour mixture; cut the butter into the flour until the mixture is a pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses.  Turn the mixture into a medium bowl. 

2.  Sprinkle 8-9 T ice water over the mixture.  With a rubber spatula, use a folding motion to mix.  Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 T more ice water if the dough will not come together.  Divide the dough into 2 pieces, one slightly larger than the other (if possible, weigh them; they should weigh 16 ounces and 14 ounces.)  Flatten the larger piece into a rough 5-inch square and the smaller piece into a 4-inch disk; wrap separately in plastic and chill 1 hour.

Lattice-Top Cherry Pie (print recipe)

1 recipe Pie Dough for Lattice-Top Pie
Flour for dusting work surface
1/4 cup (1 ounce) cornstarch
1 to 1 1/4 cups plus 1 T sugar
1/4 tsp ground cinnamon
Pinch salt
3 (24-ounce) jars Morello cherries, drained (about 6 cups), or fresh or canned sour cherries, pitted and drained
1/4 tsp almond extract

1.  Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable.)  Roll the larger piece of dough to a 15 by 11-inch rectangle, about 1/8 inch thick; transfer the dough rectangle to a baking sheet lined with parchment paper.  With a pizza wheel, fluted pastry wheel, or paring knife, trim the long sides of the rectangle to make them straight, then cut the rectangle lengthwise into 8 strips, 15 inches long by 1 1/4 inches wide.  Freeze the strips on the baking sheet until firm, about 30 minutes.   

 

2.  Roll the smaller piece of dough on a lightly floured work surface or between two large sheets of parchment paper or plastic wrap to a 12-inch circle.  Transfer the dough to a 9-inch pie plate by rolling the dough around a rolling pin and unrolling over the pan.  Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while pressing into the pan bottom with the other hand.  Leave the dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.

3.  Remove the dough strips from the freezer; if they are too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold.  Following the illustrations below, form the lattice top and place in the freezer until firm, about 15 minutes.

To make the lattice, lay out 4 strips of dough on parchment paper.  Fold the first and third strips back, then place a long strip of dough slightly to the right of the center as shown.

Unfold the first and third strips over the perpendicular strip and fold the second and fourth strips back.  Add a second perpendicular strip.  Now unfold the second and fourth strips.

Repeat this process with 2 more perpendicular strips (you will have a total of 8 strips of dough, 4 running in each direction).  Freeze the finished lattice until very firm and then slide it over the filling.

(See step 6)  Trim off the excess lattice ends, fold the rim of the shell up over the lattice strips and crimp.

4.  Meanwhile, adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.

5.  Mix together the cornstarch, 1 to 1 1/4 cups sugar (taste fruit and adjust amount as desired), cinnamon, and salt in a medium bowl.  Stir in the cherries and almond extract.

 

6.  Turn the cherry mixture into the dough-lined pie plate.  Remove the lattice from the freezer and place on top of the filled pie.  Trim the lattice strips and crimp the pie edges.  Lightly brush or spray the lattice top with 1 T water and sprinkle with the remaining 1 T sugar (or vanilla sugar if you have it.)

7.  Lower the oven temperature to 425 degrees.  Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes.  Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is deep golden brown and the juices bubble, 25 to 30 minutes longer.  Cool the pie on a wire rack for at least 2 hours before serving.

 Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker

Sweet Cherry Granita

Granita (noun): A cold treat created from sugar, liquid, and flavorings - frozen or semi-frozen, then scraped or shaved to create an icy crystalline texture. Related to the American snow cone but the ice is more like flakes than pellets. And it's Italian so it's more chic.

Totally great on a hot day. Totally popular at our house. I could barely get a few pictures taken.Cherry pitting is a tedious task but we made it a family affair. And we found out the hard way that it's best to double check that your pitter has done a good job before you whiz them in the food processor. It's not that fun picking out pit bits.

But in the end, the granita was so, so delicious and I'm glad we used fresh cherries. Truly fabulous with a little cream, and of course a cherry, on top.Sweet Cherry Granita (print recipe)
2 pounds cherries, stemmed and pitted -OR- 3 bags (12 ounces each) frozen cherries, thawed
1/2 cup sugar
1 T fresh lemon juice
Whipped cream or mascarpone cheese, optional, for serving

1. In a blender or food processor, puree cherries, sugar and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with a fork every hour* (mixture should be icy and fluffy.)

2. To serve, scoop 1/2 cup granita into serving dishes and top with a small dollop of whipped cream or mascarpone cheese. Serve immediately. Makes 12 servings

*After the first several scrapings, this can be wrapped and frozen for up to 1 week; scrape again before serving.
Recipe from Everyday Food Magazine, June 2011

Sour Cherry Muffins with Coconut Streusel

This was my second muffin from the impressive Williams-Sonoma book I got for Christmas. I whipped it up one morning during the February snow-in. Nothing like warm, fresh muffins and a leisurely morning in which to make and eat them. Another muffin? Don't mind if I do. I'll just nibble on it while I read the paper in my pajamas. Aaah.

These are just lovely. Crunchy sweet topping, warm soft center with the occasional cherry surprise in a bite. I try not to mess with a recipe until I've made it once, but next time I might even add a few more cherries. Just delightful and delicious.

Sour Cherry Muffins with Coconut Streusel

Streusel:

1/3 cup packed light brown sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, cut into small pieces

1/2 cup sweetened flaked coconut

Muffins:

2 cups all-purpose flour

1/2 cup sugar

4 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, melted

2 large eggs, beaten

1 cup half-and-half or milk

16 oz. jarred or canned pitted sour red pie cherries, drained and dried on paper towels (not cherry pie filling)

1. Preheat oven to 375F. Grease 12 standard muffin cups with butter or butter-flavored cooking spray.

2. To make streusel, stir together brown sugar and flour in a small bowl. Using pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.

3. To make muffins, in a bowl, stir together the flour, sugar, baking powder and salt.

4. In another bowl, whisk together the melted butter, eggs, and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do no overmix.

5. Spoon the batter into each muffin cup, filling it one-third full. Drop in a few cherries, add batter just to cover, then drop in a few more cherries. Spoon on more batter until the cups are filled level to the rims. Sprinkle each with 1 heaping tablespoon of coconut streusel.

6. Bake until golden, dry and springy to the touch, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

Recipe from Williams-Sonoma Muffins

Spumoni Bars

Every year I look forward to the Cook's Country December issue because it has the winners of their holiday cookie contest - one grand prize winner and four runners up. In my opinion those are not enough - I'd like the top 10 or even 20 to be published, but I'll take what I can get.

So these Spumoni Bars were #1 - THE GRAND PRIZE winner. So of course I had to try them. Very cool looking. Fabulous-sounding recipe - maraschino cherries, walnuts, chocolate, what's not to like? Granted, there's a lot of steps and chilling. And a lot of things can go wrong (like you can use too much flour rolling them out and then the different colors won't stick together like in some of mine.) But if you are a patient person, these will reward you with yumminess and good looks on the plate.Spumoni Bars

2 cups all-purpose flour

1/4 tsp baking powder

1/8 tsp salt

12 T (1 1/2 sticks) unsalted butter, softened

2/3 cup sugar
3 large egg yolks

1 tsp vanilla extract

12 maraschino cherries, drained, stemmed, and chopped fine

1/4 cup walnuts, toasted and chopped fine

1/4 cup semisweet chocolate chips, melted and slightly cooled

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolks and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Divide dough into thirds and transfer each third to separate bowl.

2. Add cherries to first bowl and mix until incorporated. Add walnuts to second bowl and mix until incorporated. Add melted chocolate to third bowl and mix until incorporated. Refrigerate until doughs are slightly firm, about 10 minutes.

3. Heat oven to 375. Line baking sheets with parchment or silpat. Divide each dough in half. On lightly floured surface, roll each dough half into 12-inch rope. Place 1 rope of each color side-by-side on floured surface and gently press together. Refrigerate until slightly firm, about 10 minutes, then roll dough into 24-by-3-inch rectangle. Cut crosswise into 1-inch cookies and place 3/4 inch apart on prepared baking sheet. Repeat with remaining dough. Chill for another 10 to 15 minutes.

4. Bake until just set but not browned, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.)
Makes 3 1/2 to 4 dozen cookies

Recipe from Cook's Country, December 2009

Chocolate-Gingerbread Drops (by Kat)

When a title is followed by "(by ____)" that means the recipe was baked, written up and photographed by that guest baker. Anything from me, Kari, will be in italics at the beginning.

Guest Baker Kat was my idol and best friend in Colorado, where I lived from 1999 to 2005. I liked to think of myself as her sidekick. Much, much baking, eating, shopping and crafting was done together. She runs a very serious kitchen. Kat lives in Longmont, Colorado.
When planning a goody plate, in addition to a variety of tastes, textures and colors, I also like to come up with cookies/tastes that folks have not likely seen before. And taste is still king. These babies are a delight - each bite a surprise. The warmth of ginger, the tang of cherries, and the sweetness of the chocolate (I used semisweet instead of bittersweet) all blend so wonderfully together on the tongue. These are a great twist on a traditional gingersnap, and stay nice and chewy days after baking.

Notes:

• The order of mixing things seems a little odd, but totally works so just fight the urge to cream the sugar and shortening together first and follow the recipe.
• I had no trouble incorporating all of the flour with my mixer - I don't know if the motor on a hand-held electric mixer would have trouble, but my Kitchenaid had no problem with it.
• The next time I make these - and yes, there will definitely be many "next times" - I'm going to use a little less ginger (for me it was just a tad too strong) and a little more chocolate (for me it was just a tad too sparse) - and yes, I'm sticking to semisweet because that's how I like my chocolate. Milk would be too sweet for these cookies, but I don't think bittersweet would be sweet enough. Mini chocolate chips would be a nice alternative to chopping up baking chocolate, although hitting a big chunk once in awhile is part of the fun!

Chocolate-Gingerbread Drops
1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/2 cup dried tart red cherries
3 oz. bittersweet chocolate, chopped

1. Preheat oven to 375°F. In a large mixing bowl, beat shortening on medium to high for 30 seconds. Add brown sugar, baking soda, ginger, allspice and salt. Beat until well combined. Beat in molasses and egg until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in cherries and chocolate.

2. Drop dough by rounded teaspoons (a cookie scoop worked great with this dough) onto ungreased cookie sheets. Bake for about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 3 dozen cookies

To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe from Better Homes and Gardens Christmas Cookies magazine, December 2009

Cherry Cheesecake Cookies

Oh my gosh, welcome to the first day of the best month of the year. This is so exciting, ok, calm down. It's going to be great.

After spotting these in the Cook's Country holiday cookie contest, I was stoked to try them. I mean, you think you've seen and heard of pretty much every kind of cookie, and then one day you see one you haven't, and you're dying to find out what it's like! These are pretty much as they say. With 2 blocks of cream cheese and 2 1/2 sticks of butter, they are indeed like cheesecake. Yum, rich, yum.

Notes:

• I broke down and took a cheater step with the graham crumbs. My food processor is on the fritz and I didn't feel like hand crushing so I just bought a box of crumbs - they are in the baking aisle by the prepared graham pie crusts. Tasted like the real thing...probably because it is.


• Draining the cherry pie filling is the messiest part of making these. It's not like they're canned in juice. The filling is thick, and incidentally DELICIOUS. But you can't just dump it in a colander because it doesn't really drain. You kind of have to remove the cherries by hand and try to gently rub/scrape the filling off.


• The recipe says you can store them for a couple of days in an airtight container. The way it worked out for me, I made part of the cookies the night before serving them, and the rest the day of. The ones I made ahead I stored between layers of wax paper in a tupperware container. When compared side-by-side, the day-olds were much softer and the filling darker; the fresh cookies were more crisp on the outside/soft in the middle, with a brighter colored filling. So I'd suggest giving these away the day you make them.

Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

2 8-oz. packages cream cheese, softened

20 T (that's 2 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 large eggs

2 tsp vanilla extract

1 cup graham cracker crumbs

3 20-oz. cans cherry pie filling, drained

1. Combine flour, baking powder and salt in a bowl. With electric mixer on medium-high speed, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

2. Preheat oven to 350. Line baking sheets with parchemtn or silpat. Place graham cracker crumbs in shallow dish.

3. Roll dough into 1 1/2-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure (or melon baller), make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 16 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 2 day but are really best fresh.) Makes about 3 1/2 dozen.

Recipe from Cook's Country, December 2009

Banana Split Bars

This recipe is awesome. I got it from some non-descript comb-bound cookie book my Mom picked up at a used bookstore, absolutely no publication information. So I'm claiming it as my own. These are MY Banana Split Bars. Go ahead, top with ice cream. And don't forget the cherry on top. You should have some left over.

1/3 cup butter, softened

1 cup sugar

1 egg

1 banana, mashed

1/2 tsp vanilla extract

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chopped nuts

2 cups miniature marshmallows

1 cup semisweet chocolate chips

1/3 cup maraschino cherrys, drained and quartered

1. Preheat oven to 350. Lightly mist a 9 x 13 pan with cooking spray.

2. Beat butter and sugar until light and fluffy. Add egg, banana, and vanilla; mix well. Mix in flour, baking powder, and salt. Stir in nuts. Pour into prepared pan. Bake for 20 minutes.

3. Remove pan from oven. Sprinkle with marshmallows, chocolate chips and cherries. Bake another 10 to 15 minutes longer or until toothpick inserted in center comes out clean. Cool in pan; cut into bars.

Magic Blondies

Martha, Martha, Martha. I did finally buy her Cookies book - eBay, baby! - but this one is from her website.

What's not to like? Blondie on the bottom, trail mix-ish topping on top, all packaged up like a muffin. Grab and go this magical bundle of bliss, and you're starting your day - afternoon - evening - whatever - off right!

2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts
2/3 cup dried cherries or cranberries
1 2/3 cups all-purpose flour
1 tsp baking powder
3/4 tsp coarse salt
9 T (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract

1. Preheat oven to 350. Line a muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

3. Put butter and sugar in the bowl of an electric mixer; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

4. Divide batter among muffin cups, filling each about 3/4 full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes (12 for minis.) Can be stored in an airtight container at room temperature up to 2 days. Makes about 1 dozen full muffin size or 3 dozen mini muffin size

Black Forest Crinkle Cookies

These cookies are
super
super
super
good.
I'm not sure what else to say, really. They're delicious. They're wonderful.

I left out the coffee granules but you could try it either way. Part of what makes these cookies so pretty is a double-roll in powdered sugar prior to baking so that when they crack the crinkles are well-defined. But personally I think one roll makes them pretty enough, and I'd rather use my calories to eat another cookie than to consume more powdered sugar.

I love trying new recipes so much that I rarely make the same one twice. But these little devils are on my very short list of cookies I will make again and again. Yum!

3/4 cup all-purpose flour
3/4 cup granulated sugar
3/4 tsp baking powder
1/4 tsp salt
4 T (1/2 stick) unsalted butter
1/3 cup unsweetened cocoa powder (not Dutch process)
1 egg
(1 tsp instant coffee granules mixed with 2 T hot water)
1/2 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup dried tart cherries (1.5 oz.)
3/4 cup sifted powdered sugar

1. Preheat oven to 350. Line two baking sheets with parchment or silicone.

2. Stir flour, sugar, baking powder, and salt together in a bowl. Melt butter in a second bowl in microwave or over low heat.

3. Add cocoa to butter, whisking until smooth. Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next. Stir in flour mixture into cocoa mixture just until combined.

4. Fold chocolate chips and cherries into dough until evenly distributed. Shape into generous 1-inch balls (I use my trusty cookie scoop.)

5. Roll balls in powdered sugar once or twice, then arrange on prepared baking sheets, spacing 2 inches apart. Bake for 12 to 14 minutes, or until cookies are cracked, yet still soft - do not overbake. Let cool on pan for 5 minutes, then transfer to rack to cool. Makes about 2 dozen

from Cuisine at Home Holiday Cookies magazine, 2008

VGP #16 Buried-Cherry Cookies

I think these are some of the prettiest cookies I've made all month, and I LOVE the flavors. You make an almond cookie (Kat, you could do vanilla), put a maraschino cherry on top, then "bury" the cherry under a bake-able chocolate frosting! Mmm...

But, have you ever actually bought maraschino cherries? I never had before, so imagine my frustration when they weren't by the canned fruit, the baking stuff, nor the ice cream toppings! And I had a crying kid in my cart. And the two workers I asked didn't speak enough English to know what a maraschino cherry was. And I sure as heck was not going to another store just for one thing, and the clock was ticking towards preschool pick-up time. Amazingly I finally found them on a shelf of mixed drink ingredients in the back of the wine section. Geez.

Anyway...SURPRISE!

1 10-oz jar maraschino cherries

1/2 cup butter, softened

1 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tsp almond extract

2 cups all-purpose flour

6 oz. bittersweet chocolate, chopped (could use semisweet, I used a combination)

1/2 cup sweetened condensed milk (fat-free works just as well!)

1. Preheat oven to 350. Drain cherries, reserving juice, and take the stems off. Count the cherries and if necessary, halve enough to make 36 pieces. In a large bowl beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat in egg and almond extract until combined. Beat in flour.

2. Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Lightly press thumb into each ball and place a cherry in each center.

3. For frosting: In a small saucepan combine chocolate and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 tsp of the reserved cherry juice. Spool 1 slightly rounded teaspoon of the frosting over each cherry, spreading to cover. OR what I did was put the frosting in a large ziploc bag and cut off one corner like a piping bag. Squeeze the bag, piping the frosting in a circular motion over each cherry piece to cover.

4. Bake for about 12 to 14 minutes or until edges are firm and just start to brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely. Makes about 3 dozen.

Recipe from Better Homes and Gardens Christmas Cookies