Simple syrup – in a small sauce pan combine the sugar and water and heat until dissolved. Whisk in the cinnamon and remove from heat. Pour in the red wine and lemon juice.
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Cream butter, sugars, eggs and vanilla until fluffy. Sift all dry ingredients together. Mix to combine. Stir in craisins and chocolate covered cherries. Use an ice cream scoop to shape balls. Bake 8-9 minutes at 375° but don’t over bake. (Unless you want crunchy cookies, in which case, just buy them!)
Melt all ingredients together in order listed. Cook and stir until smooth. Let it cool a bit to spread or pour over cake/cupcakes immediately.
Melt it all together stirring until smooth.
Crust
Filling
Preheat oven to 350°. Line the bottom & sides of a 9 x 12 inch pan with parchment & butter.
Melt chocolate and butter. Whisk until completely smooth. Stir sugar into melted chocolate/butter until smooth and no longer grainy. Mix in vanilla and eggs until well blended. Stir in flour/soda. Spread batter in pan and bake 30 minutes. Do not over-bake.
Using a mandolin, slice red or green apples (peels on) as thinly as possible. Remove core/seeds and cut into half moons/crescent shapes. Saute in butter and apple pie spices (cinnamon, sugar, nutmeg, ginger, cloves) until tender.
Roll out a sheet of pie crust and cut into 1 inch strips. Lay apple slices (overlapping) along the length of 1 strip. Roll up to form a flower. Place in tiny muffin tins and bake @ 400° for 20-30 minutes.
These may be added to the top of an apple pie or served individually as mini apples pies.
Cookies
Frosting
Combine dry/spices and sift well. Cream butter, sugar eggs vanilla until no longer grainy. Add molasses, orange zest and bourbon. Scrape the bowl. Mix in the dry/spice mix. Let chill. Form small balls of dough and roll in white sugar or cinnamon/sugar. Bake at 375 for about 10 minutes. Crackles will form on top. These stay soft and chewy if you don’t over-bake them.
2 cups (10 oz/315 g) all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted butter, at room temperature
1 cup (7 oz/220 g) firmly packed light brown sugar
1 large egg
⅓ cup (3¾ oz/115 g) light molasses
½ cup (3½ oz/100 g) turbinado sugar
Drop by spoonfuls – bake at 350° 8-10 minutes.
Melt butter and chocolate. Cool slightly, add sugars, vanilla and eggs. Add sifted dry ingredients. Chill 30 minutes. Bake rounded scoops at 350° for 8-10 minutes.
While the cookies bake and then cool, make the buttercream frosting. Beat softened butter, vanilla and brown sugar. Combine sugar, salt and flour then combine it with the butter/sugar. Beat until smooth. Add just enough cream to make a piping consistency.
You can heat treat the flour – sprinkle ½ cup flour on a baking sheet and bake at 350° for 10 minutes.
Cream the sugars, butter, eggs and vanilla for 10 minutes using the paddle attachment.
Sift the dry ingredients. Add to the creamed mixture just until combined. Add the chocolate chips.
Using an ice cream scoop, place rounded balls of dough on cookie sheet.
Bake 8-9 minutes at 375°
Roll in cinnamon/sugar, bake 375° 8-10 minutes
In a food processor, pulse to cream butter sugar and vanilla – add flour and pulse until just combined. Gently press into an 8″ tart pan or springform pan. Bake @ 350° for 10 minutes. (more…)
Bars:
Preheat oven to 350°. Melt all ingredients except eggs over low heat or double boiler until smooth.
Lightly beat eggs and slowly add to chocolate mixture being careful not to cook the eggs.
Butter and sugar 6 ramekins
Melt chocolate – remove from heat, stir in butter until melted. Stir in the sugar until smooth. Add eggs and stir until smooth and shiny
Sift flour, baking powder and cocoa – combine with chocolate mixture.
Cake
In a medium saucepan, melt the butter and 12 oz. chopped chocolate. Set aside to cool.
Beat the sugar, eggs and vanilla at low speed until smooth. Mix in the cooled chocolate mixture just until blended.
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Bake at 350 8-10 minutes. Frost when cool.
Melt the chocolate and oil or butter together. I do this very carefully in my microwave but it will easily burn so be careful then cool.
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2 ¾ cups flour
½ teas baking soda
½ teas baking powder
½ teas salt
1 ¼ teas ground ginger
¼ teas ground nutmeg
¼ teas ground allspice
2 Tbls cinnamon
4 eggs
1 ½ cups dark brown sugar
1 cup melted butter
1 cup buttermilk
½ cup molasses
Bring to a boil…
Sift together…
Mix together…
Preheat oven to 375°.
Beat egg whites with ½ cup sugar until stiff.
Melt butter and chocolate then stir in remaining ½ cup sugar, vanilla, egg yolks, then flour. Do not be tempted to just add the extra egg yolk – toss it!
Dissolve coffee crystals in liqueur and add to chocolate mixture. Carefully fold into egg whites.
Pour batter into a buttered and sugared souffle dish. Sprinkle with sugar and bake at 375° for 20 minutes. (8 individual ramekins will bake for 15 minutes)
Serve hot from the oven with vanilla ice cream or whipped cream and berries.
Preheat oven to 350°. Grease one 9×9 inch square pan.
Combine 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350° for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped almonds. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture.
Bake at 350° for 15 minutes.
Cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. (more…)
Cream the butter, sugars vanilla and egg white. Sift the dry ingredients and combine with the creamed mixture. Roll into a log and wrap tightly. Refrigerate several hours.
Cut into 1/4 inch slices. Bake at 350° 10-12 minutes or longer if you’ll be crumbling them for chocolate cookie crumb crust.
Cream soft butter and sugar together really well using the paddle attachment. Add egg, almond and clear Mexican vanilla. Beat on high until fluffy.
Sift dry ingredients and mix in just until blended. Dough should be soft and hold together. Add a splash of milk if it’s still a bit crumbly.
Dust parchment paper with powdered sugar, roll out between 2 layers and chill dough for one hour. Cut with desired cookie cutter.
Bake on parchment paper @ 350* for 10 minutes. Do not overtake. Do not let edges brown. Take them out before they actually look done.
