Chocolate Peppermint Thumbprint Cookies

Adapted from Fine Cooking

ingredients:

• 1-1/3 cups (6 oz.) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup (4 oz. - 1 stick) unsalted butter, softened
• 1-1/3 cups granulated sugar
• 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
• 3 large eggs
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. peppermint extract
• 1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chocolate)

For The Chocolate Filling:

• (I used 1 cup Ghiradelli Double Chocolate Dipping & Candy-Making Bar and no butter)
• 1/2 cup (3 oz.) Bittersweet chocolate, coarsely chopped
• 4 Tbs. (2 oz.) unsalted butter, cut into 3 pieces

Preparation:

1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray a mini muffin tin with spray with cooking spray.
2. In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.
4. Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 15 minutes. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

Make the filling

1. Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

1. Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Yield: about 4 dozen cookies.

Whole Wheat Fig Newtons

Makes about 40 cookies

Ingredients:

• 1 1/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 3 ounces butter, softened
• 1/2 cup + 2 T brown sugar, packed
• 1 T cream (I used half and half)
• 2 eggs 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt

For Filling:

• 2 cups dried figs, stems chopped off
• about 3 cups apple juice
• 1/4 cup granulated sugar

Method:

1. Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.
2. In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 2-4 hours, or overnight.
3. Meanwhile, make the filling. Place the figs in a sauce-pot and cover with apple juice. Let sit for 15 minutes. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs and juice together.
4. Preheat the oven to 350 degrees F. Cut dough ball into two parts and keep the part you’re not using in the fridge. Roll out one part into a large rectangle (see above photo.) Carefully pick rectangle up and put on a lined baking sheet. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges. Fold top and bottom down over the middle of the rectangle and let the edges barely overlap. Fold the outer edges of the rectangle in and pinch together. Repeat with other pieces of dough.
5. Bake for twenty five minutes, until golden. Let cool before slicing into newtons.

Banana Whoopie Pies

These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites - whoopie pie and moist banana cake - in an immensely satisfying revival.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana (from 1 large ripe banana)
• 1/2 cup sour cream
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 16 ounces cream cheese, softened
• 1 cup confectioners’ sugar, plus more for dusting.

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

Pumpkin Roulade with Mascarpone and Amaretti Cream

Ingredients:

• 3/4 cup of flour
• 1 tsp of ground cinnamon
• 1 tsp baking powder
• 1/2 tsp of ground ginger
• 1/4 tsp of kosher salt
• 1 tsp of vanilla extract
• 3 eggs
• 2/4 cups of sugar
• 2/3 cup of pumpkin puree

Filling:

• 1 cup of mascarpone
• 1/2 cup of heavy cream
• 1/4 cup of sugar
• 1 tbl confectioners’ sugar
• 5 small amaretti cookies

Method:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
2. In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
3. Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!

Pear-Cranberry Turnovers

8 Servings / Prep: 50 minutes / Total: 1 hour 30 minutes

Ingredients:

• 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lemon peel
• 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
• 1/2 cup (1 stick) unsalted butter, melted
• Powdered sugar

Preparation:

1. Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
2. Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch-long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
3. Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
4. Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

White Buche de Noel

Makes: 12 Servings / Prep: 15 minutes / Bake: at 375 degrees F for 15 minutes

Ingredients:

• 1/2 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 6 egg whites
• 1/4 plus 1/3 cups granulated sugar
• 4 egg yolks
• 1/2 teaspoon almond extract
• Confectioners’ sugar
• 1 cup milk
• 1 cup heavy cream
• 1 box (1 ounce) sugar-free white-chocolate-flavored instant pudding mix
• Cocoa powder, for dusting (optional)

Directions:

1. Heat oven to 375 degrees F. Coat a 15 x 10 x 1-inch baking pan with nonstick spray. Line with waxed paper. Coat paper.
2. Cake. Sift flour, nutmeg and salt.
3. Beat egg whites and cream of tartar in large bowl until frothy. Gradually beat in 1/4 cup granulated sugar; beat until stiff peaks form. Set aside.
4. With mixer on high, beat yolks in second bowl with 1/3 cup sugar until thick and lemon-colored, 5 minutes. Beat in extract. Fold flour mixture into yolks. Fold yolk mixture into whites. Spread evenly into pan.
5. Bake at 375 degrees F for 14 to 15 minutes, until center springs back when gently pressed. Sift confectioners’ sugar over kitchen towel. invert cake onto towel; remove pan and paper. Starting from long side, roll cake up inside towel. Cool, seam-side down, on wire rack.
6. Prepare Filling and Frosting. Combine milk, heavy cream and instant pudding mix. Beat on high speed for 2 minutes, until thickened.
7. Unroll cake. Spread with half of the frosting. Re-roll cake without towel. Cut ends off cake, using parallel diagonal cuts. Reserve ends to use as knots. Place cake, seam-side down, on serving plate. Place knot on each side of log. Spread remaining frosting over log and knots, leaving all ends exposed. Dust with a little cocoa powder, so long resembles a birch tree, if desired.

Minty Melting Moments

Makes 16 sandwich cookies

Ingredients:

• 1 cup whole wheat pastry flour
• 3/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (6 tbsp) Earth Balance vegan butter
• 2 tbsp full fat coconut milk
• about 6 drops natural green food coloring (plant based)

-

• 3/4 cup powdered sugar
• 1 tbsp pure vanilla extract
• 1 tsp peppermint extract
• granulated sugar for dipping

Filling:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup agave nectar
• a good pinch of sea salt
• 2 tsp pure vanilla extract
• 1/2 tsp peppermint extract

Method:

1. Preheat oven to 300 degrees F, and line 2 baking sheets with parchment paper.
2. In medium bowl, whisk together the flour, cornstarch, baking powder, and sea salt.
3. In a large bowl, beat butter, green food coloring, powdered sugar, vanilla, and peppermint extract until smooth, then beat in the flour mixture until well combined.
4. Roll the dough by rounded tbsp into balls.
5. Dip top half of balls into granulated sugar, and place on baking sheet, sugared side up.
6. Press down slightly with the bottom of a glass, and bake for 10 minutes until just set.
7. Cool completely on a wire rack. To make filling, whisk all ingredients together in a bowl until smooth.

Nutella Roll

Ingredients:

• 100 gr (3.55 oz or 1/2 cup) sugar
• 4 eggs, separated
• 60 gr (2.25 or 1/2 cup) all purpose flour
• 40 gr (1.5 oz or 1/3 cup) cornstarch
• Nutella (or any other filling)

Directions:

1. Preheat the oven to 350 degrees F. Prepare a 10” x 15” jelly roll pan with sides greased and lined with parchment paper.
2. Whip up the egg whites until you obtain hard (but not too dry) peaks.
3. In a separate bowl, mix together the egg yolks and the sugar until you obtain a smooth cream. Fold in the flour and the cornstarch and mix until the dry ingredients are well incorporated.
4. Finally, add the whipped egg whites. Mix slowly with a wooden spoon and don’t over-mix or the batter will collapse.
5. Spread the batter into the prepared pan and bake for 7-10 minutes. Let the sponge cake cool for 1 minute.
6. Sprinkle a dampened tea towl with confectioners’ sugar, put the cake on top of sugar and peel off the parchment paper while you roll up. Let cool in refrigerator.
7. Once the cake is cooled, unroll it and spread with Nutella (or other filling). Roll the cake back up and refrigerate.
8. Before serving, bring the roll to room temperature and dust with confectioners’ sugar.
9. Have a sweet day!

Baked Jam Doughnuts

Ingredients:

• 750g plain flour
• 140g castor sugar
• 7g yeast (1 sachet)
• 330ml luke warm milk
• 2 free range eggs
• 150g butter, melted
• 1/2 cup strawberry jam for filling
• 1 cup of castor sugar for coating doughnuts
• 100g butter, melted for coating doughnuts
• 2 tsp cinnamon

Method:

1. Combine the flour and sugar in a bowl.
2. Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.
3. Knead the dough for 8-10 minutes then lightly oil the dough and place it back into the bowl and cover with plastic wrap. Allow to prove for 1-1.5 hours or until more than double in size.
4. Preheat oven to 190C. Lightly flour 2 baking trays.
5. Knock the air out of the dough and turn onto a lightly floured surface. Divide the dough into 12 or 16 depending on whether you want regular or smaller doughnuts.
6. Roll into balls, trying to keep a smooth top and sides and only a seem underneath. Take the underside (less smooth side) and press your thumb into the dough and work it into a ‘well’ to fill with jam. Make sure there is enough dough to bring up over the jam without it squeezing out. This takes a bit of practice.
7. Place a teaspoon of jam in the well and bring the dough over the jam and pinch it together. Place seem side down on prepared baking tray.
8. Give the doughnuts plenty space to double in size without touching each other.
9. Cover with glad wrap and stand in a warm place until they have risen double in size.
10. Bake for 10 minutes until golden.
11. Melt the extra butter in a bowl and mix the extra sugar and cinnamon in another bowl.
12. Once the doughnuts come out of the oven dip them while hot in the melted butter, then dip them into the cinnamon sugar and serve hot.

Dulce de Leche Filled Chocolate Cups

Ingredients:

• 2 cups bittersweet and semi-sweet chocolate chips, mixed
• 1 can sweetened condensed milk
• sea salt

Instructions:

1. Preheat oven to 425 degrees.
2. Pour sweetened condensed milk into shallow pie pan and place in a large baking pan.
3. Top condensed milk with a quick shake of sea salt.
4. Fill baking pan with water to the midway point of the pie pan.
5. Cover the pie pan tightly with tin foil and bake for 1 to 1 1/2 hours.
6. Allow to cool and whisk dulce de leche until smooth.
7. Store in airtight container until ready to use.

- 

1. Slowly melt first half of chocolate chips in microwave on medium heat for one minute, stir.
2. Microwave again on medium for 30 seconds, stir and repeat until chips have melted smoothly.
3. Drop a spoonful into the bottom of a mini muffin liner and pull up the sides with a spoon.
4. Allow filled tablespoon of dulce de leche into each chocolate cup.
5. Chill for additional half hour.
6. Melt second half of chocolate and spoon over cups.
7. Level by gently slapping tins into table.
8. Top with a light grind of sea salt.
9. Chill for one hour before serving.