Category: Pastries & Sweets

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Fresh Blackberry Buttercream

My celebration of blackberry season continues with this fantastic buttercream recipe that highlights this delectable fruit that grows everywhere here in the Seattle area. The picture above features this frosting on a light and fluffy vanilla cupcake, cored and filled with a tart blackberry filling, which is a great contrast to the sweet, sweet buttercream.

Ingredients

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 tsp. Lemon Juice
  • 3/4 cup Fresh Blackberries
  • Approximately 4 cups Powdered Sugar*

*The volume of powdered sugar needed to get this to a good consistency for piping will depend on just how softened your butter is and how juicy your berries are, so follow your instincts.

Directions

  1. In a large bowl or stand mixer, blend together butter, lemon juice, and blackberries.
  2. DON’T PANIC! The fat in the butter and the juice in the berries will not really combine until you start adding the sugar. Keep calm and carry on!
  3. Add powdered sugar one cup or less at a time, blending thoroughly after each addition, until the mixture is a proper consistency for piping.
  4. Enjoy on your favorite cake, cupcake, or in a graham cracker sandwich for a quick, sweet treat!
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Softilicious Peanut Butter Cookies

One of my ex-husbands actually told me that he fell in love with me when he tasted my peanut butter cookies. Maybe if I had made them more often he wouldn’t be my ex. Ha! This recipe produces two dozen scrumptious cookies, that are soft, moist, and perfect with a big glass of milk.

Ingredients

  • 1/2 cup (1 stick) Margarine, softened
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar, packed
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • 1-3/4 cups All Purpose Flour
  • 3/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 2 to 3 additional tbsp. White Sugar

Directions

  1. In a large bowl or stand mixer, cream together margarine and peanut butter.
  2. Add white sugar, brown sugar, egg, and vanilla, and beat until well blended.
  3. Add flour, baking soda, and salt, and mix until well combined. The dough will be stiff and crumbly.
  4. Cover dough and chill in refrigerator for at least thirty minutes.
  5. Preheat oven to 350 degrees.
  6. Line two baking sheets with aluminum foil. Set aside.
  7. Remove dough from refrigerator and roll into 24 tight balls, a wee bit smaller than ping pong balls.
  8. Squish the balls between your palms to flatten and arrange on baking sheets.
  9. Using the tines of a fork, press down on each cookie twice, turning the fork ninety degrees between the first and second press to create a cross-hatch pattern.
  10. Sprinkle cookies with a little additional white sugar.
  11. Bake in preheated oven for 9 to 11 minutes.
  12. Remove from oven and immediately slide foil off of the baking sheet and onto a heat-resistant surface to cool.*

*Why is it important to get the cookies off the baking sheet A.S.A.P.? There’s nothing worse than a dry, hard, over-baked cookie. As long as the cookies are still on the sheet, they’re still baking! Removing them immediately so they can cool quickly keeps them moist and soft, and they won’t require dipping in milk to make them edible. In my opinion, dipping anything in milk is just plain disgusting. All of those crumbs, detritus, and sludge at the bottom of your glass?? Yuck!

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Lemon Meringue Cupcakes

When you have a hankering for lemon meringue pie, but all of your plates and forks are in the dishwasher, this is just the ticket! This robust cupcake perfectly nestles the lemon curd (which is so tart and flavorful it’ll make your tongue curl), and you can go crazy loading these up with a ton of sweet and fluffy meringue. 

Ingredients

Cupcake

  • 1-1/4 cups All-Purpose Flour
  • 1 cup White Sugar
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 2 tsp. Lemon Juice
  • 1 Large Egg
  • 1/2 cup Water

Lemon Curd

  • 6 tbsp. Lemon Juice
  • 1/2 cup White Sugar
  • 6 Large Egg Yolks
  • 4 tbsp. Unsalted Butter

Meringue Frosting

  • 1-1/2 cup White Sugar
  • 3/4 tsp. Cream of Tartar
  • 1-1/2 tsp. Vanilla Extract
  • 6 Large Egg Whites

Directions

  1. Preheat the oven to 375 degrees.
  2. Line a muffin tin with 12 paper cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large bowl or the bowl of a stand mixer and combine. Set aside.
  4. Add the milk, vegetable oil, lemon juice, and egg to a medium sized bowl and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and beat until well combined.
  6. Slowly add the water to the batter and mix on low speed until well combined.
  7. Beat for an additional two minutes on medium speed.
  8. Fill the cupcake liners evenly and bake for 15-17 minutes, or until a toothpick comes out clean.
  9. Remove the cupcakes from the oven, and transfer to a baking rack to cool.
  10. To make the lemon curd, separate six eggs, reserving the whites for the meringue.
  11. Combine lemon juice, sugar, egg yolks, and butter in a double boiler. Heat while gently whisking until mixture thickens and reaches 160 degrees, coating the back of a spoon. (Be patient and vigilant. This takes a while, but just when you think it will never firm up, it goes from soupy to thickened in a heartbeat!)
  12. Pour the lemon curd into a small bowl and cover with plastic wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, at least 2 hours. (If you want to speed things up, you can put the bowl in a bath of ice water, too.)
  13. Wait until the curd has cooled to make the meringue frosting.
  14. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixing bowl or the bowl of a stand mixer. Place the bowl over a pot of simmering water.
  15. Whisk constantly until sugar is dissolved and egg whites are warm, to about 140 degrees on a candy thermometer. Remove from heat.
  16. Beat the egg white mixture on low speed, gradually increasing to high, until very stiff, glossy peaks form.
  17. To assemble, use a cupcake corer to make a hole in the center of each cupcake. (Enjoy snacking on the cupcake middles while you do the rest!)
  18. Pipe the lemon curd into the center of each cupcake.
  19. Pipe the meringue frosting onto the top of the cupcakes.
  20. Toast the meringue lightly with a kitchen torch. (Be careful not to torch the paper cupcake liners! They are surprisingly flammable.)
  21. Refrigerate cupcakes until ready to serve.
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Chocolate & Caramel Cupcakes

These cupcakes so are rich and decadent, it’s ridiculous! Make sure you eat them with a fork, or have a napkin or two handy… or both. And, to give credit where credit is due, the cake portion of this recipe comes from Self Proclaimed Foodie with just a few tiny little tweaks —  including turning it up to eleven with the filling, frosting, and such.

Ingredients

Cupcake

  • 1/2 cup Hot Coffee
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1 cup White Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 1 Large Egg
  • 1 tsp. Vanilla Extract

Filling

  • 1/2 Package Caramel Squares
  • 3 tbsp. Whipping Cream

Frosting

  • 1/2 cup Butter
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • 2-3 cups Powdered Sugar
  • 1/4 cup Chopped Walnuts or Pecans (for garnish)

Directions

  1. Preheat oven to 425 degrees.
  2. Line a muffin tin with 12 paper cupcake liners. (I like to make only 11, so they’re HUGE, but that’s just me.)
  3. Combine coffee and cocoa. Mix well to dissolve and set aside.
  4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, beat egg.
  6. Add milk, oil, and vanilla to egg. Mix well to combine.
  7. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
  8. Combine the chocolate mixture with the remaining milk mixture and add to the batter.
  9. Mix combined batter on medium speed for about 2 minutes, scraping the sides of the bowl intermittently to ensure it is well combined.
  10. Distribute batter evenly into muffin cups.
  11. Bake in preheated 425 degree oven for 5 minutes, then reduce heat to 325 degrees without opening the oven door. Continue cooking at lower temperature for an additional 14-16 minutes until a toothpick inserted in the middle comes out clean.
  12. Remove from the oven and transfer cupcakes to a baking rack as soon as they’re cool enough to be touched.
  13. When cupcakes are cooled, core them and enjoy the treat of eating cupcake middles while you make the filling.
  14. Place caramels and whipping cream in a microwave safe bowl and microwave on high for 1-1/2 to 2 minutes.
  15. Blend together until completely combined and smooth.
  16. Pipe most of the warm caramel into the cored cupcakes. (Save a couple of tablespoons.)
  17. In a large bowl or stand mixer, whip butter until fluffy.
  18. Add cocoa and vanilla and whip until combined.
  19. Gradually add powdered sugar, and whip until it reaches a stiff consistency, suitable for piping.
  20. Pipe frosting on top of the cupcakes. (Don’t overdo it. This is already a very rich dessert and too much frosting on a cupcake is a major faux pas in my book.)
  21. Using a small tip, pipe the remaining caramel on top of the frosting.
  22. Sprinkle each cupcake with a few chopped nuts while the frosting and caramel are still soft.
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Fourth of July Pie

What’s more American than apple pie? THIS PIE IS! This delicious pairing of strawberries and blueberries is just perfect for a festive Fourth. Scoop up the vanilla ice cream and enjoy a delicious patriotic slice.

Ingredients

  • 2 cups All-Purpose Flour
  • 1/8 tsp. Salt
  • 1/3 cup plus 2 tbsp. Shortening.
  • About 3/4 cup Ice Cold Water
  • 4 cups Fresh or Frozen Strawberries (defrosted if frozen)
  • 2 cups Fresh or Frozen Blueberries (defrosted if frozen)
  • 3 tbsp. Butter or Margarine (divided)
  • 1-1/2 cups White Sugar (divided)
  • 3 tbsp. Corn Starch (divided)
  • One Egg (beaten)
  • 1 additional tbsp. White Sugar

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together flour and salt until combined.
  3. Add shortening in small lumps and blend into the flour mixture until it resembles coarse crumbs.
  4. Gradually add ice water, mixing until the dough forms a large ball and pulls away from the sides of the bowl.
  5. Divide dough into two balls, one slightly larger than the other.
  6. Wrap the smaller ball in plastic wrap and refrigerate.
  7. On a lightly floured surface, roll the larger ball out into a size suitable for your pie tin.
  8. Arrange crust in pie tin, trim or patch as needed (Hey, cracks and gaps happen to the best of us!) and flute the edges if desired. Set aside.
  9. Place strawberries into a medium-sized bowl, and cut in 2 tbsp. butter or margarine.
  10. In a small bowl, blend together 1 cup of sugar and 2 tbsp. of corn starch.
  11. Pour sugar mixture over berries and mix until well combined.
  12. Fold a piece of aluminum foil several times to create a thick strip about 3-inches in height. Place the aluminum foil strip into the prepared crust, bending the ends back onto the strip to create a wall that divides the crust, with 1/3 on one side, and 2/3 on the other side.
  13. Pour the strawberry mixture into the larger (2/3) side of the crust.
  14. Place blueberries into a medium-sized bowl, and cut in 1 tbsp. butter or margarine.
  15. In a small bowl, blend together 1/2 cup of sugar and 1 tbsp. of corn starch.
  16. Pour sugar mixture over berries and mix until well combined.
  17. Pour the blueberry mixture into the smaller (1/3) side of the crust.
  18. Very gently, remove the foil divider from between the fruits.
  19. Remove the smaller ball of dough from the refrigerator, and roll on a lightly floured surface.
  20. Using a pizza cutter, cut several strips of dough, and arrange on the top of the strawberry side. Turn the ends of the strips closest to the edge under and adhere to the bottom crust using fingers dampened with ice water.
  21. Using a star-shaped cookie cutter or a sharp knife, cut out several star shapes from the rolled dough.
  22. Arrange these on top of the blueberry side, covering the ends of the dough strips, and attaching the stars to the crust using fingers dampened with ice water.
  23. Brush the crust with beaten egg, and sprinkle with additional sugar.
  24. Place entire pie on a baking sheet lined with foil. (This may leak, and your smoke detector will drown out even the sound of your neighbors shooting off bottle-rockets and scaring the crap out of your dogs. Yeesh.)
  25. Bake in preheated oven for 45 – 60 minutes until crust is golden brown and the filling is bubbling. (If the top crust browns before the filling is ready, cover the pie with foil to avoid burning the top before the rest of the pie is cooked.)
  26. Allow to cool before serving.
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Chocolate Macarons

We’re going for the macaron trifecta today with this recipe! This macaron batter is a bit more temperamental, but well worth the effort as your kitchen will smell like rich cocoa while they are baking. I’ve paired these with a raspberry and cream cheese filling that is also great as a cake filling, and since you’re likely to have some left over, you might plan on making a lovely vanilla cake tomorrow. 

Ingredients

  • 4 Large Egg Whites
  • Pinch of Cream of Tartar
  • 3 tbsp. White Sugar
  • 2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 1/8 tsp. Salt
  • 3 tbsp. Unsweetened Cocoa
  • Nonpareils (optional)
  • 4 oz. (half-package) Cream Cheese, softened
  • 1/4 cup (half-stick) butter or margarine, softened
  • 1/3 cup Raspberry Preserves
  • About 3 cups Powdered Sugar
  • 6-8 Drops Red Food Coloring

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. Place 2 cups powdered sugar, almond flour, salt, and cocoa in a food processor, and pulse until completely combined.
  5. Beat the egg whites with cream of tartar at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-1/2 inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few nonpareils. (Optional)
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 30 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 25-35 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Beat together softened cream cheese and butter or margarine until smooth.
  18. Add raspberry preserves and food coloring, and blend until well combined.
  19. Gradually add about 3 cups powdered sugar, until the filling reaches a thick consistency suitable for piping.
  20. Refrigerate filling.
  21. When ready to assemble, pair macarons of similar size.
  22. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.
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Lemon Poppyseed Macarons

Baking macarons is addictive, and this spin on yesterday’s recipe is a symptom of my addiction. There’s no 12-Step program for macarons, but there are 27 steps in this recipe, which is more than twice as good, right? This version pairs a poppyseed macaron with a rich, sweet lemon ganache-style filling that takes this classic flavor combination in a delicious direction. 

Ingredients

  • 4 Large Egg Whites
  • Up to 15 drops Yellow Food Coloring
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1 tbsp. Poppyseeds (plus a little more for garnish)
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. White Chocolate Chips
  • 1/2 cup Whipping Cream
  • 3 tbsp. Lemon Juice
  • Up to 10 drops Yellow Food Coloring
  • 2 cups Powdered Sugar

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together 1-2/3 cups powdered sugar, almond flour, and poppyseeds.
  5. Beat the egg whites with salt and up to 15 drops yellow food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few additional poppyseeds.
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Place the white chocolate chips, lemon juice , and up to 10 drops yellow food coloring in a medium-sized bowl.
  18. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  19. Pour the heated cream over the chocolate and let it sit for 1 minute.
  20. Whisk ganache until smooth.
  21. Gradually add 2 cups powdered sugar, and continue whisking until the filling is completely combined and smooth.
  22. Chill the filling in the refrigerator until it thickens to a consistency suitable for piping, about 30-40 minutes.
  23. Pair macarons of similar size.
  24. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  25. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  26. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  27. Cover and refrigerate for at least 24 hours before serving.
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Macarons with Chocolate Ganache

This recipe makes about thirty-six Macarons: light and crisp meringue sandwich cookies. If you looking for “Macaroons” (with two “O’s”), the disgusting coconut cookie that’s a waste of sugar, look elsewhere. (Coconut is shredded evil in my book!) These French confections are a little tricky to make, but once you’ve got the hang of them you’ll be addicted to creating different color and flavor combinations.

Ingredients

  • 4 Large Egg Whites
  • About 10-15 drops Food Coloring*
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. Semi-Sweet Chocolate Chips
  • 1/2 cup Whipping Cream
  • 2 tbsp. Unsalted Butter, room temperature

*The macarons will be much lighter in color than the batter after they are baked, and since macarons traditionally have bright colors, you can go a little crazy with the food coloring.

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together powdered sugar and almond flour.
  5. Beat the egg whites with salt and food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks* of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  12. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  13. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  14. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  15. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  16. Place the chocolate chips in a medium-sized bowl.
  17. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  18. Pour the heated cream over the chocolate and let it sit for 1 minute.
  19. Add the butter in small chunks, and whisk ganache until smooth.
  20. Chill the ganache in the refrigerator until it thickens to a consistency suitable for piping and not runny, about 45-60 minutes.
  21. Pair macarons of similar size.
  22. Remove the ganache from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon ganache into the center of one of each pair of macarons. (Each blob of ganache should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped ganache, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.

*I found a fantastic template for piping macarons at SouthernFatty.com. You can download it from their website here.

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Pain au Chocolat

Yes, laminated dough is a “pain” in the ass. (You see what I did there?) However, there’s no comparison between a fresh, warm croissant made from scratch, and a gluey, pale crescent-roll made from a tube of mass-produced faux daux. I’ve made this a fair bit easier by starting the dough in the bread machine, but nonetheless you’ll want to plan on washing your apron after this recipe.

Ingredients

  • 1 cup Warm Water
  • 1/2 cup Warm Milk
  • 2-1/2 tbsp. White Sugar
  • 2 tsp. Salt
  • 1 tbsp. Cooking Oil
  • 4 cups Bread Flour
  • 2-1/2 tsp. Active Dry Yeast
  • 18 oz. Cold Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 Large Egg, beaten
  • 2 tbsp. Powdered Sugar (optional)

Directions

  1. Add water, milk, sugar, salt, oil, flour, and yeast to the pan of your bread machine in the order listed, and select the Dough cycle.
  2. While dough is doing it’s thing (completely independent of your efforts thanks to your bread machine) place two 6 oz. pieces of butter between two large sheets of parchment paper each. Then beat the living hell out of them, and roll into two 12×18 sheets, keeping them between the sheets of parchment. Refrigerate while you wait for your dough.
  3. When dough cycle has completed, remove dough from pan, and turn out onto a lightly floured surface. Split into two equal pieces.
  4. Roll the first piece of dough into a 18×18 rectangle.
  5. Remove flattened butter from the refrigerator and set it on top of the dough, even with the left-hand side.
  6. Fold the right-hand (unbuttered) third of the dough, up over the butter.
  7. Then fold then left-hand (buttered) side over the top. (The result should be a 6×12 rectangle with five layers: dough, butter, dough, butter, dough.)
  8. Roll gently and evenly, maintaining the rectangular shape, just enough to help the dough layers adhere to the butter layers.
  9. Repeat steps 4 – 8 with the second piece of dough.
  10. Wrap both dough and butter rectangles in plastic wrap, and refrigerate for at least four hours.
  11. While dough is chilling, place two 3 oz. pieces of butter between two large sheets of parchment paper each, and beat and roll each out into a very thin 12×18 sheet. Refrigerate until dough is finished chilling.
  12. Remove one packet of dough from the refrigerator.
  13. Remove from plastic wrap and roll out into an 18×18 rectangle. (This may take a little extra muscle, as the dough may be harder after chilling.)
  14. Repeat steps five through ten.
  15. When ready to assemble and bake, place a large cake tray on the bottom rack of your oven, and move the rack you are going to bake on into the top half of the oven.
  16. Line two baking sheets with parchment paper and set aside.
  17. Preheat oven to 360 degrees.
  18. Remove one packet of dough from the refrigerator.
  19. Place on a floured surface and roll out into a 12×18 rectangle.
  20. Slice in half lengthwise, and in thirds by width, creating 6 six-inch squares.
  21. Place a small handful of chocolate chips (about 20 – 24) on one end of each square of dough, and roll the dough up over the chips at a slight angle, resulting in vaguely triangular points at each end.
  22. Place shaped dough onto prepared baking sheets.
  23. Repeat steps 18 – 22 with the second packet of dough. (Alternatively, you can keep the second packet of dough refrigerated for another day, and bake a fresh batch tomorrow.)
  24. Brush dough with beaten egg.
  25. As you put the dough in the oven, throw 4 – 5 ice cubes into the cake tray at the bottom of the oven to create a nice burst of steam.
  26. Bake pastry in preheated oven for 12 – 16 minutes until golden brown, turning sheets once mid-way through the bake.
  27. Remove pastry from oven and transfer to a baking rack to cool.
  28. If you have a sweet tooth, wait until pastry has completely cooled, and dust with powdered sugar. (Optional)
  29. Brew up some strong coffee and enjoy!

Sneaky Trick: Do you find that removing the butter sheets from the parchment is more frustration than you can handle? You can spread softened butter on the dough instead. Just increase your chilling time to at least eight hours each time you chill the dough.

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Cuccidati (Sicilian Fig Cookies)

These traditional Italian cookies (sometimes called cucidati, cuddureddi, or buccellati) are usually made for Christmas, but why not make them for Half-Christmas (June 25th) instead! They are like an upscale version of a Fig Newton, with citrus undertones and lots of spice. This recipe makes about four to five dozen, and takes at least ten hours to make, so milk that time investment for all the sympathy and appreciation you can get while folks are enjoying the fruits of your labor. (It’ll be your secret that eight hours of that time is just chilling your dough and filling.)

Ingredients

Filling

  • 1-1/2 cups Soft Dried Figs
  • 3/4 cup Golden Raisins
  • 3/4 cup Honey
  • 1/4 cup Orange Juice
  • 1-1/2 tsp. Finely Grated Orange Zest
  • 1 tsp. Finely Grated Lemon Zest
  • 1 tbsp. Ground Cinnamon
  • 1/2 tsp. Allspice
  • 1 cup Walnuts, Coarsely Chopped

Pastry Dough

  • 4 cups All-Purpose Flour
  • 1-1/4 cup White Sugar
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 2 Sticks (1 cup) Cold Unsalted Butter
  • 2 Large Eggs, Lightly Beaten
  • 1/2 cup Whole Milk
  • 1/4 cup Orange Juice
  • 1-1/2 tsp. Vanilla Extract
  • 1 tsp. Orange Extract

Icing

  • 1-1/2 cups Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • 2-3 tbsp. Orange Juice
  • Garnish: Nonpareils or Decorative Sugar

Directions

  1.  Pulse figs and raisins in a food processor until finely chopped.
  2. Add honey, orange juice, orange zest, lemon zest, cinnamon, and allspice, and pulse until well combined.
  3. Transfer fig mixture to a bowl and add walnuts.
  4. Mix walnuts into fig mixture until well combined.
  5. Refrigerate filling for at least 8 hours.
  6. While filling is chilling (Hey, I made a rhyme there!) blend together flour, sugar, baking powder, and salt in a large bowl or stand mixer.
  7. Add butter one tablespoon at a time, and blend until the mixture resembles coarse crumbs.
  8. Add eggs, milk, orange juice, vanilla, and orange extract, and mix until a soft dough forms.
  9. Divide dough in half, and form into two balls.
  10. Flatten each ball, and wrap tightly with plastic wrap.
  11. Refrigerate dough for at least 8 hours.
  12. When dough and filling have finished chilling, preheat oven to 350 degrees.
  13. Line baking sheets with foil, and spray with cooking spray.
  14. On a heavily floured surface, roll out a piece of dough about the size of a fist into a rectangle about 4-1/2 to 5 inches wide. Dough should be about 1/8-inch thick.
  15. Trim dough into a 4-inch wide strip, and set discarded dough aside.
  16. With your hands, form scoops of filling into 1-inch wide snakes (Yes, this is messy. Just channel your inner-toddler.) and place lengthwise down center of the dough strip. 
  17. Fold one side of the dough strip up over the filling.
  18. Wet your hands, and gently dampen the edge of the dough you just folded over.
  19. Fold the other side of the strip up over the filling, slightly overlapping the first fold of dough, and gently press the edges of the dough together.
  20. Using a sharp knife, trim the ends to reveal filling, and cut 1-1/2 inch pieces from the dough log.
  21. Place on prepared baking sheets, seam-side-down, and gently press down.
  22. Make more cookies until all dough and filling has been used. (Note: The dough trimmings may be re-rolled one time. After that, it gets a bit tough. Just take a deep breath, and realize it’s OK if some of the dough goes to waste.)
  23. Bake on center rack of preheated oven until golden around edges, about 17 to 20 minutes.
  24. Make icing while first batch of cookies bake, by whisking together powdered sugar, vanilla, and enough orange juice to make a pourable icing. Set aside.
  25. Transfer baked cookies to baking racks and cool until slightly warm, about 10 to 20 minutes.
  26. Place a layer of parchment paper or foil under baking racks. (The icing will drip, and the nonpareils will scatter a bit, and this will save you a lot of clean up time!)
  27. Using a large pastry brush, brush icing on warm cookies and decorate with nonpareils or decorative sugar.
  28. Allow to cool completely on baking rack.
  29. Store cookies (layered between sheets of wax paper or parchment paper) in an airtight container at room temperature for up to one week. (Don’t worry – There won’t be any left after one day, let alone one week!)
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