Tag: Butter

Spritz Cookies

I’m back with another cookie recipe using some of my favorite OXO tools, specifically OXO’s cookie press, disk set, and Ceramic Pan!

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe for Spritz Cookies, I want to share a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share.

This year, OXO sent me a Non-Stick Pro Ceramic Coated Metal Bakeware Half Sheet Pan, a Cookie Press with Disk Storage Case, a Christmas Cookie Press Disk Set, and a 2-Cup Recycled Angled Measuring Cup (paid links). When you receive a cookie press and Christmas cookie press disk set, there’s really only one type of cookie to make: Spritz Cookies!

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

So on to the recipe!

Ingredients (makes about 50 cookies):

Spritz Cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 egg, at room temperature
  • 1 teaspoon almond extract
  • 2 1/2 cups flour
  • food coloring, if desired
  • sprinkles, for decorating

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1/2 tablespoon corn syrup
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk, or as needed

Continue reading Spritz Cookies

Cannoli Cookies

With Thanksgiving so late this year, I hope you’ll forgive me for sharing a Christmas cookie recipe before Black Friday; these Cannoli Cookies are too good to keep a secret!

If you’re a cannoli lover, these Cannoli Cookies are sure to impress, especially because they are quite a bit easier to make than homemade cannolis!

Cannoli Cookies are spiced ricotta cookies with chocolate chips, pistachios, and orange zest, delivering the flavors of a classic cannoli in cookie form!

Ingredients:

Cannoli Cookies:

  • 1 cup sugar
  • 1/2 cup butter, at room temperature
  • the zest of one orange
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup whole milk ricotta
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pistachios
  • Powdered sugar, for dusting

Continue reading Cannoli Cookies

Creamed Carrots

This recipe for Creamed Carrots is an adaptation of the creamed carrots that my grandparents used to make for our family dinners every Sunday when I was a kid.

We no longer have extended family dinners once a week, but the creamed carrots still show up at all holiday meals and are my dad’s absolute favorite veggie side!

The carrots are cooked until they are very very soft after absorbing a delicious creamy base. The end result is melt-in-your-mouth, flavorful creamed carrots!

Ingredients:

  • 1 lb carrots, peeled and chopped
  • 2 cups vegetable or chicken broth
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup whole milk
  • chopped parsley, for garnish, if desired

Continue reading Creamed Carrots

Election Cake

I had no clue that Election Cake used to be a thing until I saw an article recently about this lost tradition! Recipes for Election Cake are found back to the late 18th century, but apparently the tradition has fallen off in recent years.

This yeasted spiced bundt fruitcake was traditionally prepared prior to Election Day and served to hungry voters.

For years, I was the machine inspector for every general and primary election in my South Philly polling location, so any attention I can bring to voting is super important to me! I am also down for any and all food holidays so let’s bring back Election Cake!

I don’t have a ton of experience using yeast, so I looked up a recipe from NY Times Food. Because of the yeast, there are two proofing times in this recipe, so set aside 4 to 6 hours to make this cake.

Ingredients (serves 10):

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 cups flour
  • 1 cup dark brown sugar, packed
  • 1 cup whole milk
  • 2 (¼-ounce) envelopes active dry yeast
  • 1 teaspoon sugar
  • 1 lemon, divided
  • 2 eggs, room temperature, lightly beaten
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons salt
  • 1/4 cup brandy, divided
  • ⅔ cup golden raisins
  • ½ cup dried cranberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 cups confectioners’ sugar

Continue reading Election Cake

Teff Biscuits

Note: I was sent a copy of 30 Breads to Bake Before You Die by Allyson Reedy in order to write this post on Teff Biscuits. Opinions are mine alone.

You may have noticed that I don’t do much breadmaking on this blog. It’s been a goal of mine to learn how to bake different breads but I have yet to really dive in. So when I was contacted to check out Allyson Reedy’s cookbook 30 Breads to Bake Before You Die (paid link), it seemed like my time had come!

“This book is written for anyone who is intimidated by the word ‘starter,’ and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.”

The cookbook is filled with recipes from famous bakers, chefs, and food bloggers who have put in the hours to perfect an awesome range of breads. Recipes range from a traditional baguette to Chocolate Babka King Cake and everything in between.

I can honestly see myself baking through this entire cookbook (the chapters are broken into Loaves, Smaller Carbs, Flats, and Sweets) but a recipe for Teff Biscuits from Marcus Samuelsson caught my eye immediately, so that is where we begin!

Teff is a gluten free grain that originates in Ethiopia that is higher in fiber than other grains and is a good source of iron. When added to a traditional southern-style biscuit, you end up with a slightly nutty take on the classic.

Note that you’ll need a kitchen scale (paid link) to make these Teff Biscuits. Weighing out your ingredients in baking ensures a more consistent result.

Ingredients:

  • 6 grams teff grains (paid link)
  • 25 grams teff flour (paid link)
  • 244 grams all-purpose flour
  • 275 grams cake flour, plus more to roll out dough
  • 19 grams baking powder
  • 9 grams salt
  • 65 grams granulated sugar
  • 1/4 pound (1 stick) unsalted butter, cold
  • 350 grams (about 1 1/2 cups) buttermilk, cold
  • 1/4 quart (1 cup) heavy cream, cold

Continue reading Teff Biscuits

Corn Bisque

One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!

This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.

To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.

Ingredients:

  • 6 ears of corn, shucked
  • 8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chives, for garnish

Continue reading Corn Bisque

Strawberry Shortcake Whoopie Pies

This recipe for Strawberry Shortcake Whoopie Pies was a result of my desire to bring a different dessert to a gathering with some of my college friends. My friend who was hosting is a big fan of Strawberry Shortcake. That, plus my love for whoopie pies made Strawberry Shortcake Whoopie Pies a no brainer!

These Strawberry Shortcake Whoopie Pies are made of fresh whipped cream and sliced strawberries sandwiched between two vanilla cake-like cookies.

Ingredients:

Whoopie Pies:

  • 1 1/4 cup whole milk
  • 1 tablespoon white vinegar
  • 5 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Other Ingredients:

  • 3 cups strawberries, sliced

Continue reading Strawberry Shortcake Whoopie Pies

Chocolate Smash Cake

My niece’s first birthday is soon, and my sister asked if I would make her smash cake; what an honor!

My sister requested a chocolate cake with chocolate frosting, and as this will be my niece’s first taste of chocolate, I have to make sure it’s tasty with a few more baby-friendly adjustments.

This Chocolate Smash Cake is a fluffy, chocolatey mini cake perfect for (obviously) first birthdays, or for smaller get togethers.

Ingredients:

Chocolate Cake:

  • 3/4 cup whole milk
  • 1 teaspoon apple cider vinegar
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2/3 cup coconut sugar
  • 1/4 cup applesauce

Chocolate Frosting:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1 cup confectioners sugar
  • pinch fine salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk, plus more as needed

Continue reading Chocolate Smash Cake

Christmas Pinwheel Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

It’s the holiday season which means another cookie recipe inspired by some goodies from OXO! This year, I’m making something a little different for me: Christmas Pinwheel Cookies.

I tend to gravitate toward drop cookies because they are simple, decidedly not fussy, and still delicious! These Christmas Pinwheel Cookies are slice and bake cookies instead, which means you roll them into a log, slice them into equally sized slices, and bake.

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I want to share a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share. This year, OXO sent me a GG Non-Stick Pro Cookie Sheet, a Slice and Bake Cookie Maker, and a Silicone Cookie Scoop & Small Spatula Set (paid links), which is why I decided to share these Slice and Bake Christmas Pinwheel Cookies!

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

On to this year’s recipe: Christmas Pinwheel Cookies!

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon red gel food coloring
  • 1 tablespoon green gel food coloring
  • sprinkles for decorating, optional

Continue reading Christmas Pinwheel Cookies

Potato Farls (Irish Potato Bread)

I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)

But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)

Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!

Ingredients (multiply as needed):

  • 1 lb mashed potatoes
  • 1 cup flour, plus more as needed
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for frying
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil

Continue reading Potato Farls (Irish Potato Bread)

Pureed Rutabaga

Pureed Rutabaga is a staple of basically every extended family gathering I have ever been to. But my family always refers to this dish as Turnips, which used to confuse me quite a bit because, well, there is also a vegetable called a turnip.

Apparently, rutabagas are also known as yellow turnips which is where this confusion comes from. Rutabagas are actually a hybrid of a turnip and a wild cabbage!

Anywho, I love pureed rutabaga / turnips. They are fluffy, creamy, with a little bit of spice.

This recipe is particularly perfect for large gatherings because you don’t have to use your stovetop or oven at all, saving space for other dishes.

Ingredients (serves 4, multiply as needed):

  • 1 large rutabaga
  • 1 cup vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole milk or heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper (preferably white pepper)

Continue reading Pureed Rutabaga

Pumpkin Chocolate Chip Cookies

I love all things pumpkin, both savory and sweet. Despite already sharing over 30 pumpkin recipes, I have yet to share a recipe for Pumpkin Chocolate Chip Cookies!

I am happy to finally rectify that huge oversight, and I promise these cookies were worth waiting for!

Ingredients (makes about 30 cookies):

  • 1/2 cup pumpkin puree
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 egg plus 1 egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini, regular size work too)

Continue reading Pumpkin Chocolate Chip Cookies

Slow Cooker Irish Beef Stew

I will be honest. I am partial to Irish Stew made with lamb. But Irish Stew made with beef is tasty in its own right! This Slow Cooker Irish Beef Stew is a flavorful, comforting dish perfect for colder rainy days too!

This recipe is very similar to my OG Irish Stew I shared over a decade (!) ago, with a few adjustments. Recipes like this Irish Beef Stew are perfect to make in your slow cooker (paid link), which helps develop the flavors of the dish while perfectly cooking the meat and vegetables.

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 3 onions, chopped
  • 3 leeks, white and light green parts only, sliced into half moons
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 5 lbs stew beef
  • 5 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 5 cups beef stock, divided
  • 1 (15 oz) can Guinness
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons pearl barley
  • 2 lbs baby red potatoes, cut into bite sized pieces
  • 1 cup frozen peas

Continue reading Slow Cooker Irish Beef Stew

Apple Cider Whoopie Pies

My love for all things pumpkin is no secret. But it’s about time I gave apples their autumnal spotlight! These Apple Cider Whoopie Pies combine two of my favorite things – whoopie pies and apple cider donuts – to make an absolutely wonderful fall dessert.

If you’ve never had a whoopie pie before, they are just two cake-like cookies with a creamy frosting sandwiched in between. These Apple Cider Whoopie Pies have two spiced apple cider flavored cookies, coated in a cinnamon sugar, and then filled with a cinnamon cream cheese frosting.

Ingredients (makes 10 whoopie pies):

Cookies:

  • 1 1/4 cups apple cider
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
  • 1/2 cup light brown sugar, packed
  • 1 egg, at room temperature
  • 1/4 cup apple butter
  • 1/4 cup sugar

Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2  vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 oz powdered sugar

Continue reading Apple Cider Whoopie Pies

Irish Vegetable Soup

The weather has yet to turn cold (in fact, we just had a week-long heatwave!) but I’m already thinking about colder weather foods. One of my favorite comfort foods is traditional Irish Vegetable Soup.

Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!

The absolute best way to enjoy an Irish Vegetable Soup is with some Irish Brown Bread, but because that’s somewhat difficult to come across in the US, I substituted in a loaf of Italian bread to sop up all that vegetable goodness.

Ingredients:

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 leek, cut into half moons
  • 2 potatoes, peeled and diced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 (32 oz) container vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • minced chives, for garnish (optional)

Continue reading Irish Vegetable Soup

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