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    Semlor

    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 

    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

    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

    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.

    #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 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

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    Iced Gingerbread Latte Cookies

    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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    Sweet and Salty Nut Bars

    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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    Cowboy Cookies

    These Cowboy Cookies are chock-full of flavor with a soft, chewy texture. Rustle up some oats, chocolate chips, chopped pecans, and flake coconut for a big batch to feed your whole posse.

    The first time I made these cookies, I knew I wanted to post them here on the blog during the holidays – a.k.a. cookie season. The recipe makes a big batch of delicious cookies. If the dough is portioned with a 1/4 cup measure, you’ll get about 3 1/2 dozen extra-large cookies. If you use a smaller cookie scoop, you’ll get about 6 dozen! So if you’re a cookie swapper, or just a cookie gift-giver, then you may want to bookmark this one!
    The original Cowboy Cookies recipe was made famous by former first lady Laura Bush in 2000, when it appeared in Family Circle magazine. I’d never given it much serious consideration, and I’d pass it by to try other kitchen sink-style cookies. But earlier this year, when it came across my desktop again, I gave the ingredients another look. Oats, cinnamon, brown sugar… pecans. (Yum!) I’d just bought a 2 lb. bag of pecans so the timing seemed right.

    My Secret Ingredient: Whole Wheat Flour
    As you can see, this recipe uses quite a few ingredients. However, most are pantry staples. It would be really easy to change up this recipe with dried cranberries, other nuts, and other chips. But I didn’t do that. I kept everything the same. Except one thing. I used a little whole wheat flour. Swapping in whole wheat flour for some of the all-purpose flour in equal amounts adds a new depth of nutty flavor to your cookie recipe (additional interesting reading in this informative article).

    Cream the Butter and Sugars
    Use your largest mixing bowl, preferably the bowl of a stand mixer. Start with 1 1/2 cups of unsalted butter, at room temperature. Whip it until it’s completely smooth and creamy, then gradually beat in the white and brown sugars. Add the eggs one at a time, then the vanilla. (This formula almost sounds like the beginning of a cake!)

    Add the Dry Ingredients
    Next, whisk together the flours, baking soda, salt, and a tablespoon of ground cinnamon. The cinnamon is so nice in this batter, and really unifies the flavors. So don’t skip it! Pour the dry ingredients over the creamed mixture and stir until just combined. If you have a stand mixer, then paddle the mixture together on the lowest setting.

    Add the Good Stuff
    On top of the base batter, add all of the mix-ins. Can you see how full my mixer bowl is? It’s almost to the top! Stir these ingredients in using short bursts of on-off power on your standing mixer. Or gently fold them in by hand using a rubber spatula. Why? Because you want to avoid redecorating your kitchen with oats, chips, and nuts flung all over the place (ha!).

    A the end of mixing, you should have a thick, scoopable, and not very sticky dough.

    Portion these cookies on large parchment-lined baking sheets by the 1/4 cups full. Or, if you have a standard-size trigger ice cream scoop, those are about 1/4 cup capacity. And you can use that instead for the quickest job. Or, as I mentioned earlier, smaller cookies can be made using a small cookie scoop, or portion the dough by the 1/8 cup (or 2 tablespoons).

    Bake the Cowboy Cookies for 15-ish minutes at 350°F, just until the edges are browned but the centers are still soft. Then transfer them to wire racks to cool completely.

    This is the treat I want in my purse during marathon Christmas shopping trips. They’ll sustain you better than any protein or granola bar. But don’t let that description give you the wrong idea. These are just as worthy of a spot on a fancy holiday dessert buffet. Enjoy!

    Cowboy Cookies

    Heather Baird

    Cowboy cookies are packed with oats, chocolate chips, pecans, and flake coconut. They’re hearty and substantial, and one batch makes about 3 1/2 dozen if scooped by the 1/4 cups. Or, use a standard size cookie scoop to yield about 6 dozen. These cookies are an evergreen favorite, but I think they’re especially good for sharing around the holidays.Use a standing mixer fitted with the paddle attachment for this recipe, if you have one. As I mentioned, the dough is high yield, so the dough almost reaches the top of my 5 quart KitchenAid stand mixer bowl. If you don’t have a stand mixer, use your largest mixing bowl, or even a large stainless steel stock pot to mix the dough in. Note the use of unsweetened flake coconut in this recipe. You can use sweetened flake coconut, with a sweeter end result. I do recommend the unsweetened coconut because it’s not as stringy as the sweet stuff, however, you could whiz the sweetened coconut in a food processor for 1-2 seconds for shorter flakes.

    #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 25 minutes minsCook Time 15 minutes minsTotal Time 40 minutes mins

    Course DessertCuisine American

    Servings 3.5 dozen

    Equipmentlarge cookie sheets (2 or more)
    Ingredients US CustomaryMetric 1 1/2 cups unsalted butter at room temperature1 1/2 cups granulated sugar1 1/2 cups light brown sugar packed3 large eggs1 tablespoon vanilla extract2 cups all-purpose flour1 cup whole wheat flour1 tablespoon baking soda1 tablespoon baking powder1 tablespoon ground cinnamon1 teaspoon fine grain sea salt3 cups semisweet chocolate chips3 cups old-fashioned rolled oats2 cups unsweetened flake coconut2 cups chopped pecans
    Instructions Preheat the oven to 350°F. Cover two or more large baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, or in a very large mixing bowl, beat the butter with an electric mixer until smooth and creamy. Add the granulated sugar and brown sugar. Beat to combine.Add the eggs one at a time, mixing well after each addition, and adding the next only after the previous one is completely incorporated. Mix in the vanilla extract.In a separate large bowl, whisk together the flour, wheat flour, baking soda, baking powder, cinnamon, and salt.Stir the flour mixture into the creamed mixture until just combined.Add the chocolate chips, oats, coconut, and nuts. Mix on low speed until all the ingredients are dispersed throughout the dough.For extra large cookies, scoop cookie dough by level 1/4 cups, or use a standard size trigger ice cream scoop to portion dough onto the prepared pans. Or, use a standard size cookie scoop for smaller cookies. Space the dough mounds at least 3” apart.Bake large cookies for 17-20 minutes, and smaller cookies for 14-16 minutes, or until the edges are lightly brown and the centers are still soft and a little pale. Let the cookies stand on the pan for 3-5 minutes or until firm enough to transfer to wire racks to cool completely.
    NotesLevel 1/4 cups of the dough will yield an extra-large sized cookie. This dough can be portioned for smaller cookies using a standard size cookie scoop. This will yield about 6 dozen cookies.
    Store the cookies airtight for longevity.
    Avoid over-baking these cookies. Be sure to bake just until the edges are golden and the centers are set but still soft. When cool, the cookies will have slightly crisp edges with a soft, chewy center.

    Keyword brown sugar, chocolate chips, chopped pecans, cinnamon, coconut chips, malted milk eggs, rolled oats

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    Meringue Christmas Tree Cake

    This Meringue Christmas Tree Cake is a showstopping edible centerpiece made of white cake layers, raspberry filling, and Swiss meringue buttercream. It’s covered in dragee-studded meringue cookies to make your holiday sparkle!

    For many, the joy of Christmas has much to do with the preparations – as much as the day itself! I am one of those people. I find decking the halls, planning the feast, and certainly baking all the things to be ritualistic. And there’s comfort in revisiting traditions. One of those traditions is creating an edible centerpiece for the Christmas table. This Meringue Christmas Tree Cake is this year’s creation. It’s a tall patisserie-inspired cone-shaped tree decked out in sparkling meringues. Despite its towering appearance, it’s not awfully hard to make!
    The inspiration for this cake comes from this Baked Alaska Tree recipe from Martha Stewart. I’ve had it pinned for a very long time. To me, it looks so chic and sophisticated – yet simple. After reading the recipe and realizing they used a manila folder (!) to create the shape, I wondered if the same technique could be used with large poster board, and something much less meltable. Like cake! The answer – yes. Read on for the pictorial to show you how!

    White Cake Layers
    This meringue Christmas tree cake begins with white cake layers. Specifically, my favorite white cake recipe. I’m sure this will be no surprise to regular readers. I use this cake recipe all the time when I want a beautifully pale interior that is moist and flavorful. You’ll need four 6″ cake layers. I used these pans to bake the batter.

    Level and Torte the Cakes
    Use a serrated knife or wire cake leveler to even the tops. Then torte (cut horizontally) each cake into two approximate 1″ layers.

    Concentric Circles
    Further trim 3 sets of the cake layers using pastry rings and cookie cutters to create concentric circles. If you don’t have pastry rings, you can make yourself circle templates and cut them from card stock. Leave one set of cake layers as-is, in 6-inch rounds. Cut another set of cake layers into 5″ rounds. The next set is cut into 4″ rounds, and the last set is cut into 3″ rounds. Save the cake scraps! They’ll come into play later in this recipe.

    At the end of all that trimming, you’ll have graduated layers to work with. Now, if you wanted to skip the paper cone-making, you could. Just fill, stack, and frost this cake upright – layered just as you see it here. And use Swiss meringue buttercream to spackle the gaps and create an organic tree shape. But before you decide, read more to see how I created the patisserie-inspired cone shape.

    The Tree Top.
    Remember those cake scraps? Discard the crusty bits and crumble the soft cake scraps in a bowl. Add a little vanilla Swiss meringue buttercream and mix together. This ‘cake pop’ mix is packed into a sugar cone and helps to form a perfect (and sturdy!) tree tip. Refrigerate the cone, and save the extra cake pop mix, because you’ll use that later as well.

    Make the paper cone mold.
    How many times have I purchased expensive molds for desserts? Too many! It can get quite costly. I suppose that was one of the reasons that Martha’s manila folder technique appealed to me so much. I was also inspired by Laduree’s macaron and truffle towers. They are so beautiful, and so quintessentially ‘patisserie’. Even if I’d wanted to buy a 16″ tall mold for this meringue Christmas tree cake, I couldn’t. They are simply not available.
    To make the cone, purchase a new (unused) standard size (22×28 or 24×30 inch) piece of poster board. Roll it into a cone shape and secure with clear packing tape. Tape any parts of the spiraled edge inside of the cone down with more packing tape. Measure the cone from the tip down to 16″ and trim the bottom. The opening should be around 6.5 to 7″ in diameter.

    Assembly.
    To fill the cone, get a tall stock pot and fill it with soft tea towels – or even crumpled aluminum foil. Turn the paper cone upside down and put it inside the stock pot. Arrange the towels or aluminum foil on either side of the cone, so that it stands firmly upright.
    Begin the assembly by piping about 4 inches of Swiss meringue buttercream into the tip of the cone (this recipe make a large batch of buttercream – you’ll need it!). Then, insert the filled sugar cone into the tip, squeezing some of the frosting around it as you push it in. Next you’ll pipe a ring of buttercream around the edge of the ice cream cone, and pack some of the reserved cake pop mixture on top. You’ll use just enough of the cake pop mixture to create a layer with a top surface area of about 3″. Which is the size of the smallest cake layer. Next, you’ll add a 3″ cake layer, pipe a ring of buttercream around the edge, and fill it with raspberry jam. Repeat the process using the other cake layers, piping and filling and stacking until all of the layers are used.

    Refrigerate!
    Swiss meringue buttercream stiffens significantly in the refrigerator, and we’ll use this to our advantage! Transfer the filled cone (still upside-down) in the pot to the refrigerator. Let it chill for 2 hours minimum. When it comes time to unmold, turn it upright onto a plate and use sharp scissors or an x-acto knife to cut the packing tape at the seams. Gently unfurl the paper, splitting the packing tape on the inside seams as you go. Store the cake in the refrigerator until you are ready to frost and decorate it.

    Make the Meringue Cookies
    The meringue cookie recipe is so simple and classic. I’d call it definitive – so much that I put it in my first cookbook. Whip up a big batch and pipe it on a large parchment-lined baking sheet (or two) in large and small star shapes. I also piped a few large and small kiss shapes, but I think the stars are my favorite. The large and small sizes will help you effectively fill almost every space on the cone. After you pipe the cookies, sprinkle on silver dragees for maximum sparkle.
    Although these cookies are quick to whip up, they require a low and slow bake time. So you may want to plan ahead for your oven to be occupied for 1.5 hours.

    Frost and decorate.
    As I mentioned earlier, the Swiss meringue buttercream recipe provided makes a large batch, and you’ll need every bit of it! You should have plenty enough leftover from assembling the cake to frost it, and to affix all of the meringues to the outside.
    I will include a short video here of the Swiss meringue buttercream-making process. It’s an old video, but many still find it helpful. (You’ll notice that Biscuit pug is a young pup in the video!)

    Here’s the finished cake! I tried all kinds of toppers for this cake – a gum paste star, some fringed Mylar cupcake picks, a Dresden crown. It wasn’t until the table was set, that prompted a simple but luxurious velvet blue bow topper with flowing ribbons down each side of the cake. Speaking of this table setting…

    DIY Block Printed Table Linens.
    Recently, my MIL gave me custodianship of her beloved Royal Sapphire dishes. I wanted to use them in a Christmas tablescape, but with less conventional holiday colors. I found a brilliant fuchsia tablecloth with pomegranate motif that would be eye-popping with the blue dishes. But it was a little too expensive and the pattern was a tad busy.
    I was talking about this to Rachel Ann, who is pretty much resident crafter for our craft blog Confetti Fix. Her college studies were focused on art and specifically print making. She offered to create some custom block printed linens in the same color, and with a pomegranate motif! I just adore how they turned out. And what’s better? She’s created an entire DIY of the process on Confetti Fix. It’s like a block printing 101 class for beginners. So if you’re interested in learning about this ancient and unique art form, then hop on over to read her post!

    The Little Things
    The entire table came together with some of the most brilliant fuchsia grocery store roses I’ve ever seen! They perfectly matched the table linen color. And these little Godinger place card holders deserve a mention, too. I’ve used and reused them many times now. Little things like this feel special, and make a big impact.

    For the record, and contrary to what this image shows, cutting this cake should start at the top. Slice the top off crossways where the cake pop portion ends. Then, the remaining layer cake can be cut into pieces.

    This cake is such a delight to eat! The two meringue elements of Swiss meringue buttercream and crunchy meringue cookies keeps this confection light. The cake is moist with a sour cream tang, and tart raspberry jam is a sharp foil for so many creamy elements. I couldn’t resist adding pomegranate arils as garnish, and to match the pomegranate table linens.
    I’ve really enjoyed continuing this edible centerpiece tradition. If you’d like to see others, here’s my White Birch Yule Log Cake, Ruby Chocolate Truffle Tower, Gingerbread Star Cookie Tree and Black Forest Buche de Noel. Happy Christmas!

    Meringue Christmas Tree Cake

    Heather Baird

    This festive holiday cake really makes a statement with its height and glittering meringue decorations. The cake layers are assembled in a somewhat unconventional way, using a piece of poster board formed into a cone shape. There are several steps to this cake, but it’s not difficult to make. It may look stately with its towering height, but it requires only four 6-inch round cake layers to achieve. Use your favorite raspberry jam as filling. Be sure to refrigerate the cake well to set the buttercream. This cake should be cut slightly chilled. Slices can also be served chilled, or at room temperature.

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    Prep Time 2 hours hrsCook Time 2 hours hrs 40 minutes mins2 hours chill time 2 hours hrsTotal Time 6 hours hrs 40 minutes mins

    Course DessertCuisine American

    Servings 10

    Equipment6×2-inch round cake pans (4)Kitchen-dedicated shears or scissors22×28 or larger poster boardClear packing tapeparchment paperlarge closed star decorator piping tip
    Ingredients US CustomaryMetric White almond sour cream cake layers1 box white cake mix 15.25 oz. 1 cup all-purpose flour1 cup granulated sugarPinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 teaspoon almond extractFilling2 cups raspberry jamSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 tablespoon almond extract1/4 teaspoon fine grain saltSmall dab royal purple soft gel food color optionalAssemblyReserved cake scrapsSugar coneMeringue cookies6 egg whites1/8 teaspoon cream of tartar1 ½ cups fine grain granulated sugar or caster sugarSmall silver dragees1/3 cup pomegranate arils for garnish optional
    Instructions Cake layersPreheat oven to 350°F. Grease and flour four 6×2-inch round cake pans.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, eggs and extracts. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again.Divide the cake evenly between the pans. Bake for 25- 35 minutes, or until the cake springs back in the center when pressed.Turn out the cakes on a wire rack to cool completely.Using a serrated knife or leveler, torte each cake horizontally so that you have eight 6-inch cake layers.Next, trim two of the layers to 5-inches, another two to four inches, and another two to 3-inches. Leave one set of 6-inch cake layers as-is (untrimmed). Save all the cake scraps in a bowl and cover with plastic wrap; reserve for later use.Chill the cake layers in the refrigerator to firm them, about 30 minutes. Meanwhile, make the Swiss meringue buttercream.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the almond extract and salt. To whiten the frosting, add just a tiny dab of royal purple gel food color to the buttercream and mix to combine. This will color correct some of the natural butter yellow tinge of the finished buttercream.Transfer the buttercream to two large disposable piping bags with a 1” hole snipped in the tips.Assemble the cakeCrumble the reserved cake scraps in the bowl and remove any hard or crust bits. Add Swiss meringue buttercream 1 tablespoon at time, mixing well to form a cake pop mixture that holds together and packs well. Completely fill the sugar cone with the cake pop mixture, and cover the remaining mixture for later use.Make a tall cone shape using the poster board and secure the outside seams with packing tape. Trim it to 16” tall. The bottom opening should be about 6.5 inches in diameter. If your opening is larger or smaller, remove the tape and twist the cone so the bottom opening is 6.5-7 inches in diameter. Close all seams on the outside of the cone with packing tape, and do the same on the inside. The interior also needs to be perfectly smooth for a flawless cone shapeMake room in your refrigerator for a 16” tall cake.Use a tall stock pot in which to place the cone upside-down, and pad the bottom of sides of the pot with tea towels or crumpled aluminum foil. The cone should be firmly standing upright with the open end toward the sky.Pipe about 4” of buttercream into the tip of the cone. Press the filled sugar cone into the buttercream until the frosting squeezes around the sugar cone. Pipe in a little more buttercream to cover the sugar cone. Pack the remaining cake pop mixture into the cone firmly. Pipe in a thin layer of buttercream to cover it. Place a 3” cake layer on top of the piped frosting. Pipe a ring of buttercream around the edge of the cake layer and fill with a thin layer of raspberry jam. Top with a second 3”inch cake layer pipe another ring of buttercream around that cake layer and fill with raspberry jam as before.Continue this process with the 4” cakes, 5” cakes, and 6” cakes. The cake layers should come to the top of the open end of the cone, or within 1-2” of the opening (it doesn’t need to be exactly 16” tall). If the cake has to travel, dowel the cake ¾ of the way through the center of the cake to secure all the layers together.Transfer the upside-down cone in the pot to the refrigerator and chill for 1 hour. Remove the cone from the pot and turn upright onto a serving plate. Refrigerate the unmolded, upright cake for another hour.Carefully unmold the cake by cutting the tape seams on the outside with an x-acto knife or sharp scissors. As you unfurl the poster board cone, snip the inside tape seams as the appear. Gently remove the unfurled poster board from the cake. Transfer the cake to the refrigerator while you make the meringues.Meringue cookiesPreheat the oven to 170°F. Line two or more large cookie sheets with parchment paper. Fit two or more large pastry bags with a large closed star decorator piping tip.Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy. Add the cream of tartar. Start the mixer again and continue to beat the egg whites.Once the egg whites form soft peaks increase the speed to high and gradually add the sugar, a little at a time. Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 6 minutes. To make sure the sugar has completely dissolved, rub a bit of the meringue between two fingers to see if any granules of sugar remain. If grains are present, continue to beat the meringue until the sugar has fully dissolved.Spoon the meringue into the prepared piping bags. Pipe meringues of large and small sizes onto the lined cookie sheets. Sprinkle meringues with the silver dragees before baking.Bake for 90 minutes, turning them halfway through the cooking time to ensure even cooking. When the meringues are done, they should be dry to the touch. You can remove them from the oven, or if time permits, turn off the oven and let them stand inside the oven until the oven cools completely. When cool, you should be able to lift the cookies easily from the parchment sheet.Decorate the cakeApply a thin coat of the leftover Swiss meringue buttercream all over the chilled cake. Starting at the bottom of the cone, apply the meringue cookies, using the larger ones first, around the circumference of the cone.Work your way up, using buttercream as needed as adhesive to the backs of the meringues, and fill in gaps using smaller meringues. It’s okay if not every space is filled, and you can still see some of the smooth white buttercream between the meringues.Store the decorated cake in the refrigerator until ready to serve.To serve the cake, cut the top 1/3 of the cake away, just below the cake pop layer, and place it on a plate to the side (you may ask guests if anyone wants the sugar cone tip!). Slice the remaining layer cake into thin, tall pieces. You may divide one tall piece into two at a buttercream layer.Garnish cake slices with pomegranate arils, if desired.
    Notes
    Winter is the perfect time to make meringue cookie because of the dry atmosphere. Avoid making meringues in humid weather.
    I used a tiny drop of royal purple gel food color to cancel the slight yellow tinge in the buttercream. If you do this, only use a tiny drop, and remember that food color intensifies over time. If used correctly, the addition of purple makes a wintry (or wedding) white buttercream that matches the meringue cookies.

    Keyword christmas cake, christmas tree cake, cone cake, holiday cake, meringue cake, meringue Christmas tree cake, meringue cookie, seedless black raspberry jam, silver dragees, swiss meringue buttercream, WASC, white cake mix

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