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      Lemon Tiramisu

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      Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Mascarpone cream and zesty lemon curd are layered between citrus-soaked ladyfingers for a bright-tasting pick-me up!

      Here comes the sun – in dessert form! This citrusy twist on classic tiramisu uses familiar ingredients such as mascarpone cheese and crisp lady fingers. But that’s where the similarities end. Instead of coffee, this confection has a double dose of lemony goodness with lemon syrup and tart lemon curd. It’s a different kind of pick-me-up!

      Make the Mascarpone Cream
      Start with sugar, milk and a bunch of egg yolks all whisked together in a bowl. Place the bowl over a pot of simmering water and cook the while beating with a hand mixer. Cook until thickened and a thermometer registers 160°F. Making this custardy mixture takes about 7-10 minutes – more or less depending on your range (a constant gas flame may get the job done quicker). And it’s the most intensive work you’ll do for this recipe! Remove the bowl from the pot, and let it cool completely.
      Speaking of hand mixer… the cordless hand mixer I’m using in the photos (and video!) has pretty much changed my kitchen life. It’s given me a whole new freedom as a baker and food blogger who is constantly fighting/hiding/dragging cords as I work. My mom got it for me for my birthday in 2022, and it’s been such a great tool and a pleasure to use. This is not a sponsored post, but here is an affiliate link to the KitchenAid Cordless 7 Speed Hand Mixer that I’m crazy about. If you have the same issues with being tethered in the kitchen, then you may want to invest in one!
      I digress. Back to the lemony goodness!

      Purchased Ingredients
      This recipe uses prepackaged crisp lady fingers, mascarpone cheese, and prepared lemon curd. If you have homemade lemon curd on hand, then by all means use it! While the bowl of custard cools, give the mascarpone cheese a stir and leave it at room temperature to soften. Also stir the lemon curd. If the lemon curd seems particularly stiff-set, microwave it a little so that it loosens to a pourable consistency.

      Add half of the softened mascarpone cheese to the cooled custard mixture and beat well to combine.

      Add the second half of the mascarpone and beat together until fluffy and no lumps of mascarpone remain. Set the bowl aside while you prepare the lemon syrup.

      Make the Lemon Syrup
      The syrup is a mixture of simple syrup and fresh lemon juice. Super easy! I added just a touch of lemon extract also, but this is optional. You can find my Homemade Lemon Extract recipe right here.

      Assemble the Lemon Tiramisu
      Dip crisp lady fingers in the lemon syrup briefly, then line the bottom of a 7×11-inch dish. You could also use an 8×8-inch square dish or baking pan.

      Cover the lady fingers using half of the mascarpone cream. Then, cover the cream with half of the lemon curd. Evenly spread the lemon curd over the cream. If the two swirl together a little – that’s totally fine!
      Next, dollop whipped cream over the lemon curd. Spread it evenly. It doesn’t have to be perfect – just do the best you can. Then, repeat the layers all over again: soaked lady fingers, mascarpone cream, lemon curd, and whipped cream.

      The final layer of whipped cream doesn’t have to be spread all the way to the edges. Spread it within 2-ish inches of the sides. Refrigerate the tiramisu for 6 hours (or overnight) so the lady fingers have time to soften, the cream sets, and the flavors all marry together. Much like classic tiramisu, I think it improves over time!
      Just before serving, add lemon wheels and lemon zest for garnish. These are totally optional, but it makes a pretty presentation.

      Do you spoon or slice your tiramisu? I do both! However, it’s nice to admire a cross section slice of tiramisu, where you can clearly see all the layers stacked together.

      I almost didn’t get a picture of the interior before we ate it all! It’s such a light-tasting dessert, good at any time of year, but I could see it being right at home at spring and summer gatherings. However, right now, in the bleak midwinter, it tastes/feels like a much needed dose of sunshine!
      If you’d like more visuals on how to make this Lemon Tiramisu, then check out the video below to guide you along. Enjoy!

      Lemon Tiramisu

      Heather Baird

      This citrusy twist on Tiramisu is light and refreshing – the perfect ending to a rich, savory meal. Assembled with the right top-notch prepared lemon curd, it tastes like a restaurant-quality dessert. You could also use homemade lemon curd, if you prefer to make your own.Plan ahead, because this dessert needs to chill for 6 hours, or overnight. It can be made a few days ahead and kept refrigerated. Like classic tiramisu, I think it gets better over the course of a few days.

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      Prep Time 20 minutes minsCook Time 10 minutes mins6 hours chill time 6 hours hrsTotal Time 6 hours hrs 30 minutes mins

      Course DessertCuisine Italian, Italian-inspired

      Servings 12

      Equipmentstainless steel bowlHand mixerCandy thermometer11×7 baking dish or 8×8 square dish
      Ingredients US CustomaryMetric Mascarpone cream2/3 cup whole milk3/4 cup granulated sugar6 large egg yolks16 oz. mascarpone cheese room temperatureWhipped Cream1 1/4 cups heavy whipping cream1 teaspoon vanilla extractLemon Syrup1/2 cup water1/2 cup granulated sugar1/2 cup fresh lemon juice1/2 teaspoon lemon extract optionalAssembly24 crisp lady fingers one 7 oz. package12 oz. lemon curd 1 jar6-8 round lemon slices optionalZest of 1 lemon optional
      Instructions Mascarpone CreamFill a saucepot 1/3 full with water and bring to a simmer. Place a heat-proof bowl on top of the pot and add the milk, sugar, and egg yolks. Beat together with a hand mixer on medium speed until the mixture is thick and foamy, and a thermometer registers 160°F (approximately 7-10 minutes). Remove from the heat and cool completely.Add half of the mascarpone cheese to the cooled mixture and beat with a hand mixer until thoroughly incorporated. Add the second half and beat again until thickened and smooth. Cover and set aside.Whipped CreamBeat the heavy cream in a stand mixer fitted with the whip attachment on medium-high speed until soft peaks form. Add the vanilla extract and beat until just combined. Cover and refrigerate while you make the lemon syrup.Lemon SyrupPlace the water and sugar in a microwave-safe bowl and heat for 1 minute 30 seconds. Stir until the sugar is completely dissolved. (You can also do this in a small saucepan on the stove top.) Add the lemon juice. Stir well. Stir in the lemon extract, if using. Stir and let cool slightly, about 5 minutes.AssembleDip crisp lady fingers into the lemon syrup one at a time and place an even layer into the bottom of a 7×11-inch baking dish. Cover the lady fingers with half of the mascarpone cream, spreading it evenly to the edges of the pan.Stir the lemon curd until loosened and pourable. Pour half of the lemon curd over the mascarpone cream. If the curd is too thick to pour, microwave it for 20 seconds to loosen and stir again. Alternatively, dollop firm lemon curd on top of the cream and spread as evenly as possible to the edges of the pan. It is okay if the mascarpone cream and lemon curd swirl together a little.Using a spatula, dollop half of the whipped cream on top of the lemon curd layer. Spread as evenly as possible to the edges of the pan.Repeat the layers of soaked lady fingers, mascarpone cream, and lemon curd. Dollop the remaining whipped cream in the center of the dessert and spread within 2 inches of the edges.Refrigerate for 6 hours or overnight. Just before serving, add lemon wheels and zest for garnish, if using. Cover and refrigerate leftovers.
      NotesWhat to expect: This is a deceptively light-tasting dessert that packs a lemony punch! It has all the same lovely layers and textures that you’d expect from classic tiramisu. Mascarpone gives the dessert a silky-smooth texture that tastes of a restaurant-quality desert. It’s truly special occasion-worthy
       

      Thermometer: If you don’t have a kitchen/candy thermometer, you can judge the done-ness by the texture of the egg yolk/milk mixture. It’s ready to use when the the mixture is thick enough to fall in a ribbon back into the bowl when picked up with a whisk. 
      Lemon Curd Brands: There are many wonderful prepared lemon curds to choose from at the grocery store. I recommend Bonne Maman as well as McKay’s. 
      Fresh v/s Bottled: Fresh lemon juice will yield the best tasting results in this recipe, but you can also use bottled.
      Lemon Liqueur: Limoncello liqueur can be used in place of the fresh lemon juice in the lemon syrup for an authentically Italian experience, and a boozy note.
      Cream Cheese Variation: Regular cream cheese could be used in equal amounts for the mascarpone cheese in the mascarpone cream, but the end result won’t be quite as nice in texture. 
      Make Ahead: This dessert can be made a couple of days ahead. Like classic tiramisu, it gets better over time in the refrigerator!

      Keyword crisp lady fingers, fresh lemon, lemon juice, lemon tiramisu, mascarpone cheese, Tiramisu

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Champagne Jelly (for New Year’s Day Brunch!)

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      This Champagne Jelly recipe transforms your favorite sparkling wine into a delicious breakfast spread. Made with just 3 ingredients, it pairs perfectly with everything from croissants to charcuterie.

      Say hello to my new favorite breakfast addition – Champagne Jelly! But it’s not just for breakfast. It’s right at home on a charcuterie board or as a glaze for the Christmas turkey or ham. The bubbly, wine-infused notes make it a versatile addition to almost any course.
      It also makes a wonderful homemade holiday gift. I plan on sending jars home with my Christmas dinner guests, so they’ll have something special to help ring in the New Year. The best thing about this recipe is how easy it is to make with just 3 ingredients. It’s so simple! The best things usually are.

      Champagne Selections
      When using Champagne in baked goods or sweets, I usually recommend using a brand that you already love. But if you’re not sure where to start, here are a few things to consider.

      Budget: Champagne comes in a range of price points. While high-end Champagnes are best for drinking, you don’t need to break the bank for making Champagne Jelly. Choose an inexpensive bottle that is described as “fruity” or “citrus forward’ and preferably dry.
      Sweetness Level: Jelly, by design, is a very sweet condiment. Which means a lot of sugar is going into the pot to boil with the champagne. Dry sparkling wines have less sugar in them, and using them may help control sugar content and unmask nuanced flavors. However, most any champagne, prosecco, or white sparkling wine will work. But if you have a choice, look for medium-dry (brut) or dry (extra brut) sparkling wines.
      Brand Recommendations: My current personal favorites for baking and jelly making are J. Roget Brut ‘American Champagne’ ($10.99). A medium-dry sparkling wine with crisp fruit flavors. And Freixenet Prosecco ($11.99). An extra-dry Italian white wine with notes of apple and citrus. Its golden color makes a beautiful jar of jelly.

      Sterilize the Jars
      Top priority: ensure your canning jars are sterilized. Do this by washing them in hot, soapy water and then placing them in a large pot of simmering water for a few minutes. Keep the jars hot until you’re ready to fill them. Remove them from the boiling water and let them dry. This only takes a few seconds, because the hot water evaporates quickly. Don’t put the lids in the simmering water, though! It could melt the sealant. Just give those a good wash and set aside to dry.
      Side note: If you’re a novice at canning, and would like to get started in earnest, then I use and recommend the Ball Blue Book Guide to Preserving. It’s the gold standard for proper technique and safety measures. Or certainly visit their Home Canning 101 page online, which is a free resource!

      Three Ingredient Alchemy
      The beauty of this three-ingredient recipe lies in its simplicity. You’ll need 4 cups of champagne, 6 cups of sugar, and a box of liquid pectin (2 packets). Bring the champagne and sugar to a boil, then add the pectin and boil for 1 minute. It’s not only simple, but quick, too!

      Skim the Foam
      This recipe makes a remarkably clear jelly! But you may have a little foam on the surface of the jelly from the boiling process. Just skim it off to a small plate.

      Fill the Jars
      Set a canning funnel in the top of a jar and carefully ladle the hot Champagne Jelly into it, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

      Process in a Water Bath – or Don’t!
      Place the lids on the jars, and screw the bands on until they are fingertip-tight. Which means, don’t screw the lids on too tight! Process the jars in a boiling water bath for 10 minutes. Remove them and let them stand to cool. You should begin to hear the jars’ tell-tale ‘POP‘ that means it has sealed air tight.
      You don’t absolutely need a water bath canner with a rack to process the jars in, but it helps. Alternatively, you can place the jars in a big stock pot of boiling water that covers the lids, and process for 10 minutes.

      The Simplest Version
      OR, you can just skip the water bath altogether. Just cook, pour in jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for 6 months. The sugar and refrigeration works in tandem to preserve the jelly for a long period of time. You can still give the jars as gifts – just be sure to clearly label “refrigerate” or “keep refrigerated“.

      Ways to Enjoy Champagne Jelly

      Spread it on toast or croissants for a breakfast or brunch treat.
      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements. (I love this with Havarti cheese!)
      Use it as a glaze for poultry or pork dishes to add a touch of wine-infused sweetness to your main course.
      Warm it for 15 seconds in the microwave for the fanciest ice cream topping.
      Use it as a cake filling.
      Share it with friends and family as a homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      There’s nothing quite like sipping on a glass of sparkling champagne to celebrate a special occasion or to ring in the New Year. But I think turning your favorite champagne into a spreadable, edible treat is the next best thing! With its complex yet unmistakable grape notes, Champagne Jelly is a unique way to give any meal a sense of occasion.
      Related recipe: Port Wine Jelly

      Champagne Jelly

      Heather Baird

      Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsCook Time 11 minutes minsTotal Time 26 minutes mins

      Course Breakfast, Jams and JelliesCuisine American

      Servings 6 half pint jars

      Equipmenthalf pint jars with lids and rings 6canning funnelWater bath canner optionalCanning jar lifter optional
      Ingredients  6 cups of granulated sugar4 cups of champagne preferably dry6 oz. liquid fruit pectin 1 box or 2 pouches
      Instructions In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.
      NotesSkip the water bath canner:
      It’s true, you can skip the water bath altogether. Just cook, pour into jars,  and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts – just be sure to label the jars with this specification: Store refrigerated up to 6 months.
       
      How to enjoy your Champagne Jelly:

      Spread it on toast or croissants for a breakfast or brunch treat.

      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.

      Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.

      Warm it in the microwave for an ice cream topping.

      Use it as a cake filling.

      Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      Keyword black sanding sugar, breakfast spread, champagne buttercream, champagne jelly, charcuterie board, liquid pectin, new year’s brunch, prosecco

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Semlor

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      Photo and recipe by Linda Lomelino Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. […] LEGGI TUTTO

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      Gahkku Semla 

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      Photo by Joann Pai At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. […] LEGGI TUTTO

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      Origin of a Classic: Semlor

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      Photography by Joann Pai / Styling by Linda Lomelino With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of the United States, semlor are enjoyed between the Christian holidays of Christmas and Ash Wednesday, though, traditionally, they’re meant to be served […] LEGGI TUTTO

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      Buckeye Brownie Bites

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      These Buckeye Brownie Bites are a delicious mashup of two classic desserts – brownies and peanut butter buckeyes! They’ll add a festive touch to your Christmas celebrations.

      As we move through this holiday season, I can’t help but get excited about sharing my baking with family on Christmas Day (I’m hosting!). One recipe that’s been a surprise standout in my current repertoire is Buckeye Brownie Bites. How do I love them? Let me count the ways!
      First, they combine two wonderful desserts – brownies and buckeyes – into one perfect bite. Second, they’re a true crowd-pleaser. Everyone loves the soft, chewy brownie and creamy peanut butter middle. Third, one recipe makes 32 brownie bites. That’s a bunch! Which means there’s plenty to share. Last (but certainly not least) they are excellent for holiday gifting. If you’re looking for something to bring to a Christmas party, then this could be your go-to.

      Make the Brownie Batter.
      Begin with 1/2 cup (1 stick) of unsalted butter and 1/2 cup of semisweet chocolate chips. Place them in a large microwave-safe bowl an heat on high for 1 minute. Stir until well combined and let cool slightly.

      Next, add some vanilla extract, brown sugar, and eggs. Beat together with an electric mixer. I used a hand mixer. Which is perfect for a small job like this.

      Add the flour and baking powder, and mix until just combined.

      You’ll need a mini cupcake pan. I use and recommend this one that bakes two dozen at once! Use a cookie scoop to fill the cups about 3/4 full. If you don’t have a cookie scoop, use a tablespoon instead.

      Bake the brownie cups for about 15 minutes. While they are still warm, use the back of a teaspoon measure to create divots in the tops. The mini buckeyes will rest in those concave areas. While the brownies cool, make the buckeyes.

      Make the Buckeyes.
      Combine peanut butter, powdered sugar, and a little butter in a mixing bowl. Again, I used and hand mixer because it’s a small job. Beat together until smooth and creamy. The dough shouldn’t be very sticky. If it is sticky, then refrigerate it for 10 minutes.

      Honestly, I wondered how tedious this would be when I first started. But the work went quickly! Roll the peanut butter mixture into teaspoon-sized balls. The mixture should yield about 32 peanut butter balls. Chill them in the refrigerator or freezer for 10 minutes so they’re nice and firm.

      Next, whip up a small bowl of ganache with heavy cream and semisweet chips. I do this in the microwave because it’s really fast. Skewer each peanut butter ball with a toothpick and dip about 3/4 of the ball in the ganache.

      Use the toothpick to transfer the buckeye to the cooled brownie cups.

      Add some festive, Christmassy nonpareils before the chocolate ganache sets. You can remove the toothpicks, but I left them in. If you have some extra time and red ribbon, you can tie little ribbon flags on each toothpick.

      This is such a fun dessert mashup of classic buckeyes and brownies. Such big flavors for a miniature dessert!

      The duo of rich, cakey brownie with the creamy texture of peanut butter buckeyes is an experience you won’t want to miss. Whether you’re creating a thoughtful homemade gift basket or looking for something to bring for Christmas dessert, these little treats will make the holiday season even more special.
      Related recipe: Toasted Sesame Peanut Butter Balls

      Buckeye Brownie Bites

      Heather Baird

      These miniature treats are ideal for any occasion, from holiday gatherings to everyday sweet cravings. The combination of rich, cakey brownie and creamy peanut butter is a real crowd-pleaser. This makes them perfect for holiday gifting, parties, and other festive occasions.

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      Prep Time 35 minutes minsCook Time 15 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 50 minutes mins

      Course DessertCuisine American

      Servings 32

      Ingredients US CustomaryMetric Brownie bites1/2 cup semisweet chocolate chips1/2 cup unsalted butter1 teaspoon vanilla extract1/4 cup light brown sugar2 large eggs1/2 cup all-purpose flour1/4 teaspoon baking powderBuckeyes1/2 cup creamy peanut butter1/2 cup powdered sugar2 tablespoons butter at room temperature1/2 teaspoon vanilla extractChocolate ganache and decors1/2 cup semisweet chocolate chips1/4 cup heavy cream2 tablespoons nonpareils in holiday colors
      Instructions Brownie bitesPreheat the oven to 350°F. Line a mini cupcake pan with the miniature paper liners.In a microwave-safe bowl, combine 1/2 cup of semisweet chocolate chips with 1/2 cup butter. Place in the microwave and heat on high for 1 minute. Remove the bowl from the microwave and stir until the chocolate and butter are completely melted and combined. Add the vanilla extract, brown sugar, and the eggs. Beat with an electric hand mixer until thoroughly combined.Add in the flour and baking powder. Mix until well combined. Spoon the batter into the mini cupcake liners about 3/4 full. Bake for 13-15 minutes. Transfer the brownies to a wire rack to cool completely.BuckeyesUsing an electric hand mixer, blend together the ingredients for the peanut butter balls in a large bowl. Beat until smooth. Scoop the mixture by the level teaspoons and roll into about 32 small balls. Place the balls on a baking sheet and refrigerate 10 minutes.Chocolate ganacheIn a small microwave-safe glass bowl, combine the chocolate chips and heavy cream. Heat at 100% power in the microwave for 1 minute. Allow the mixture to stand for 1 minute, then whisk together until a thick shiny ganache forms. Let cool slightly.AssembleSkewer each chilled peanut butter ball with a toothpick and dip each 3/4 into the chocolate ganache. Transfer each dipped buckeye to a brownie bite. (Remove the toothpick or keep them in – it’s up to you!) Sprinkle with the nonpareils while the chocolate is still tacky. Allow brownie bites to set at room temperature, about 30 minutes, or speed setting by refrigerating them for 10-15 minutes.
      NotesThe peanut butter mixture for the buckeyes should be soft, yet unsticky. If your mixture is too soft, add more powdered sugar. If it seems dry or crumbles, add a little more peanut butter.
      You will have a little leftover chocolate ganache. Refrigerate the leftovers and then scoop the mixture into truffles. Roll them in unsweet cocoa powder and enjoy for a cook’s treat.

      Keyword brownies, buckeye brownie bites, buckeyes, christmas candy, creamy peanut butter, peanut butter balls, powdered sugar, rainbow nonpareils, unsweet cocoa powder

      You may also enjoy: LEGGI TUTTO

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      Iced Gingerbread Latte Cookies

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      Put some pep in Santa’s step with Iced Gingerbread Latte Cookies – the café-inspired treat that combines the warmth of gingerbread and rich coffee flavors.

      Special Report: These Iced Gingerbread Latte Cookies are my new favorite cookie of the season. I have so many cookies on my ‘holiday favorites’ list, but this one goes right to the top. What makes them so great? First, I love the bold taste of coffee in baked goods. And there’s nothing subtle about the coffee flavor in these treats. They are absolutely loaded with cozy ginger and rich coffee flavors. Soft, with crackled tops, their middles are tender and fudgy in texture. The coffee glaze sets to a shine on top, and a few grains of coarse sea salt makes them absolutely crave-worthy!

      Make the Dough
      I love that this dough mixes up in one bowl! To get started, melt the butter in a big heatproof mixing bowl in the microwave. You can also do this in a saucepan on the stovetop. Immediately add instant espresso powder and ground spices to the warm butter. This is important! The butter needs to be warm in order to dissolve the espresso powder.

      Whisk everything together, then add the sweeteners: molasses, light brown sugar, and granulated sugar. Whisk these ingredients in until well combined. This may take a couple of minutes. Because it takes a little extra whisking for the thick, syrupy molasses to incorporate. Also, add the salt at this stage.

      Next, add 1 large egg, vanilla extract, and baking soda to the bowl. Whisk well to combine.

      Finally – the flour! Add the flour to the bowl and mix on low speed. I used a hand mixer, which worked well and quickly. You could probably stir by hand, but this dough is thick and will take a few minutes to get smooth.
      When smooth and thick, cover with plastic wrap and refrigerate for 2 hours (or overnight).

      Shape the Cookies
      Scoop the chilled dough by the 1/8 cup, or 2 tablespoons. Roll the dough into balls between your palms. This is a fun and easy job, because the chilled dough is so play-doh-like. Space the dough balls at least 2 inches apart.

      Bake the cookies at 375°F for about about 10 minutes. The ball shape will flatten, and the cookies should form cracks on top. They should be puffy when initially removed from the oven, and will deflate slightly as they cool.

      Cool completely before icing. The cookies are pretty darn tasty un-iced, but OH, the icing! It’s so coffeelicious.

      Make the Icing
      Pour 1 cup of confectioners’ sugar in a medium mixing bowl. Add 1 teaspoon high quality instant coffee and 3 tablespoons boiling water; whisk. For the coffee, I used Starbucks Blonde Roast Premium Instant.
      You could use the same instant espresso powder that is used in the dough recipe, if you prefer. But start with a much smaller amount, about 1/4 teaspoon. And add more to taste. Why start with a small amount? Because espresso powder is stronger, and more concentrated in flavor than instant coffee.

      Ice the Gingerbread Latte Cookies
      There’s nothing to it! Just dip the cookies, crackled face down, into the warm icing, and let the excess drip back into the bowl. Turn the cookie upright. You’ll still have those gorgeous crackles! Everything else will be coated in glaze.

      The icing will set up quickly! So, as you dip each cookie, sprinkle on a few grains of coarse sea salt immediately. If you wait too long, the salt will bounce right off. I have a bag of course light grey Celtic Sea Salt, and just a few grains does the trick. The salt is optional, but it will round out the sharpness or bitterness, in the coffee. (Read more here about why adding a pinch of salt to your coffee is a good idea!)

      The cookie centers have a soft, almost fudgy texture, and the icing really ties everything together in a neat little package for coffee-lovers. Make these for someone who loves gingerbread lattes, or just your favorite coffee connoisseur!
      Related recipe: Muddy Reindeer Cookies (Chocolate-Dipped Gingerbread Cookies)

      Iced Gingerbread Latte Cookies

      Heather Baird

      This coffee house-inspired treat combines the warmth of gingerbread with the bold, rich flavor of coffee. Make them for the coffee connoisseur in your life!Plan ahead. The cookie dough needs to chill for 2 hours minimum before baking. You can make this dough up to 2 days ahead and keep refrigerated. You’ll need 1/4 cup of instant espresso powder for the cookie dough. I use and recommend DeLallo brand or Medaglia D’Oro. Also needed is 1 teaspoon of instant coffee for the icing. I recommend Starbucks Blonde Roast Premium Instant. It has smooth flavor and dissolves well. You could also use the instant espresso powder for the icing, but begin with a much smaller amount than 1 teaspoon. Stir in 1/4 teaspoon for starters, then add more to taste if needed. Yields 16-18 cookies (my batch yielded 16 1/2).

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsCook Time 10 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16 cookies

      Equipmentlarge cookie sheets (2)
      Ingredients US CustomaryMetric Cookies3/4 cup unsalted butter1/4 cup instant espresso powder2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup granulated sugar1/2 cup light brown sugar packed1/4 cup molasses1 teaspoon fine grain sea salt1 large egg1/2 tablespoon vanilla extract1 teaspoon baking soda2 cups all-purpose flourCoffee icing3 tablespoons boiling water1 cup confectioners’ sugar1 teaspoon instant coffeeCoarse grain sea salt
      Instructions CookiesIn a large microwave-safe bowl, heat the butter at 100% power until completely melted and hot (about 1 minute, to 1 minute 30 seconds). Immediately whisk in the espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk well until completely incorporated.Add the brown sugar, granulated sugar, molasses, and salt to the bowl, and whisk to combine, about 2 minutes. Add the egg, vanilla, and baking soda. Whisk well until smooth. Add the flour and mix using an electric hand mixer on low speed. Mix until a thick consistent batter/dough forms.Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight (and up to 2 days before baking). The chilled dough will be firm and pliable like clay or play-doh.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Scoop the dough by the level 1/8 cup, or 2 tablespoons. Roll into a ball between your palms and place on the parchment sheet. Place dough balls 2 inches apart on the baking sheets.Bake each pan for 10 minutes. The dough balls will flatten as they bake, and the tops will become cracked. Remove and let cool on the pans until firm enough to transfer to wire racks, about 5 minutes. Cool completely.Coffee icingPut the tea kettle on for the boiling water.In a medium bowl, whisk together the confectioners’ sugar and the instant coffee. When the water boils, add 3 tablespoons of boiling water to the mixture and whisk until the coffee is dissolved and creamy coffee hue is achieved.Dip a cookie crackled face-down into the icing. Let the excess drip back into the bowl and turn upright. Place on a wire rack and sprinkle a few grains of the coarse sea salt on the cookie before the icing sets. Repeat with the remaining cookies. The icing will want to form a crust if it stands for too long, so use it immediately, or cover it with a damp paper towel to prevent drying.Allow cookies to stand until the icing sets completely, about 20 minutes. Serve to delighted coffee lovers and gourmands.
      NotesDough balls can be frozen for up to 2 months and thawed in the refrigerator overnight. Bake as directed.
      This recipe is adapted from a NY Times recipe for Gingerbread Latte cookies by Vaughn Vreeland. 

      Keyword Christmas cookies, crinkle cookies, gingerbread latte cookies, ground ginger, ground nutmeg, iced gingerbread latte cookies, instant coffee granules, instant espresso powder, molasses

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    • in Recipes

      Sweet and Salty Nut Bars

      ha scritto per te

      Sweet and Salty Nut Bars will be the latest and greatest addition to your holiday sweets menu. Made with a buttery shortbread crust, soft chocolate-peanut butter center, and topped with salty mixed nuts – they hold something for everyone!

      No doubt about it, these Sweet and Salty Nut Bars are perfect for the holidays! A cross between a cookie bar and a candy bar, they’re sure to be welcome on either cookie or candy tray. A crumbly shortbread crust is the base for a nutty chocolate-peanut butter fudge center. Then, it’s topped with more roasted, salted, mixed nut goodness. It’s the best of salty and sweet together.

      Make the Shortbread Crust
      Begin the crust with 1/2 cup butter, brown sugar and flour. It’s such a simple combination of ingredients that make magic when mixed together. Start with a wooden spoon, and when the mixture clumps, use your hands to knead the mixture together.

      After everything is combined and crumbly, pour the mixture into the bottom of a parchment-lined 8×8 inch square baking pan. Tamp the crust down into the pan with your palms or with the bottom of a flat measuring cup. Bake it for 12 minutes in a preheated 350F oven, and then cool completely.

      Make the Smooth Peanut Butter-Chocolate Filling
      Next, prepare the filling. It’s such an easy fix! Combine sweetened condensed milk, semisweet chips, and peanut butter. Heat on the stove top and stir until smooth.

      When the mixture is smooth, add in mini marshmallows. Stir while cooking over medium heat. It will take a few minutes for the marshmallows to melt and incorporate. Just keep stirring!

      Add Salty Mixed Nuts
      Stir in a cup of roasted, salted mixed nuts. Don’t go for ‘lightly salted’, we’re looking for well-seasoned mixed nuts with roasty flavor. The Planter’s mix I used has peanuts, almonds, cashews, and pistachios (similar here).

      Pour the chocolaty mixture over the prepared, cooled shortbread crust. It will begin to set up quickly, so smooth the top as best you can and then…

      Sprinkle the nuts evenly over the surface of the fudgy filling.

      Even the Top
      Using flat palms, or the bottom of a flat measuring cup, tamp the nuts down into the chocolate filling. Allow the candy to set until completely cool and firm. You can also refrigerate the pan to speed setting.

      Remove the slab from the pan by lifting it out by the parchment paper. Then cut it into squares. I portioned generous slices (16 total), however, these are rich. You could easily cut them smaller to double the yield.

      Salty-sweet-crunchy-nutty – what’s not to love? These travel well, and can be easily be packaged for gift giving. While they’re not exactly cookies, I think they’d be welcome at any cookie swap!
      Related recipe: Easy Toffee Walnut Bars

      Sweet and Salty Nut Bars

      Heather Baird

      These bars are a harmonious blend of sweet and salty, featuring a buttery shortbread base, luscious chocolate-peanut butter filling, and a generous sprinkle of roasted, salted mixed nuts on top. With their dual personality as both a cookie and a candy, they’re the ideal treat for holiday dessert gifts or gatherings. Please note that salted butter is used in the shortbread crust. Unsalted butter can be used in its place. If you do this, add a pinch of fine grain salt to the flour mixture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 29 minutes minsCook Time 12 minutes mins1 hour setting time. 1 hour hrTotal Time 1 hour hr 41 minutes mins

      Course DessertCuisine American

      Servings 16 pieces

      Equipment8×8 inch baking pan
      Ingredients US CustomaryMetric 1/4 cups all-purpose flour1/2 cup brown sugar lightly packed1/2 cup salted butter room temperature1 can 14 ounces sweetened condensed milk2 cups semisweet chocolate chips½ cup creamy peanut butter2 cups mini marshmallows2 1/4 cups roasted salted mixed nuts such as almonds, cashews, pistachios, and peanuts
      Instructions Preheat oven to 350°F. Line 8×8-inch square baking pan with parchment paper so paper hangs over all four sides.Combine flour, brown sugar and butter in large bowl. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press dough into bottom of prepared pan; bake 12 minutes. Remove pan from oven and place on cooling rack to cool completely.In medium saucepan, combine sweetened condensed milk, semisweet chocolate chips and peanut butter. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth. Add marshmallows and stir well. Cook until marshmallows melt and can be stirred into the chocolate- peanut butter mixture. Add 1 cup of mixed nuts; stir to incorporate. Pour mixture over crust and spread evenly using spatula.Sprinkle remaining 1 1/4 cup mixed nuts on top of the filling while still warm. Gently press the peanuts into filling using fingertips. Refrigerate bars 1 hour or more before cutting. Bring to room temperature before serving.Store bars at room temperature in air-tight container or covered in plastic wrap.

      Keyword brown sugar, christmas candy, Christmas cookies, fudge filling, mini marshmallows, salted mixed nuts, shortbread crust, sweet and salty nut bars, sweetened condensed milk

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