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      Chocolate Red Wine Cupcakes

      ha scritto per te

      Made with full-bodied red wine, Chocolate Red Wine Cupcakes have rich, intense flavor. They’re the perfect date night dessert or a sweet ending to a special occasion meal.

      There’s a reason why chocolate and red wine go together so well in desserts. Separately, each have bold flavors with lingering subtleties. Like, floral and berry notes, plum and molasses – just to name a few. And both will compete for your palate’s attention, so pairing them can be tricky. (I’ll leave that to the sommeliers!) However, when married in sweet confections, the great equalizer and balance-giver is sugar. It tamps down the astringency of tannins in both ingredients. It rounds out sharpness and brings forward the bright fruity notes in red wine. The two become complementary, highlighting red wine’s sophisticated flavor.
      These cupcakes begin with a dark cocoa cake batter enriched with red wine. The baked cakes are filled with simple three ingredient red wine ganache. Then, they’re topped with a big swirl of naturally wine-hued red wine buttercream. While these Chocolate Red Wine Cupcakes are not health food, it’s worth noting that both dark chocolate and red wine have long been celebrated for their heart-healthy attributes. Healthy or not, these must be the most antioxidant-rich cupcakes I’ve ever made!

      What are Tannins? Tannins are found in plants and naturally occur in nature. In wine, chocolate, coffee, and tea, they are often perceived as a sensation of dryness and bitterness.Tannins also have antioxidant and antimicrobial properties.

      Choose a Full Bodied Red Wine
      Any red wine with more than 13.5 percent alcohol is considered a full-bodied wine. In general, these wines have more concentrated flavors and higher tannin content. Use your favorite dry merlot, cabernet sauvignon, zinfandel, or syrah. I used merlot.

      Three Ingredient Red Wine Ganache Filling
      Chop 4 oz. (or, 1 Baker’s bar) of milk or semisweet chocolate and place it in a heat-proof bowl. Add in 1/4 cup red wine and heat for 1 minute in the microwave. Allow the mixture to stand for one minute, then whisk together until a shiny ganache forms. While the ganache is still hot, finish it with 2 tablespoons of unsalted butter. This will give the ganache a smooth silky texture. Set aside while you make the cupcakes.
      Note: This ganache will be quite sharp in flavor, with some bitterness. This is by design. It tastes much milder as a cupcake filing, yet punches up the overall red wine flavor. I prefer using milk chocolate for this component because of its sweetness, but semisweet chocolate will work just fine, too.

      Make the Chocolate-Red Wine Cupcake Batter
      Combine the dry ingredients in a large bowl by sifting together the flour, dark cocoa powder, salt, and baking soda. Whisk together so everything is combined and well dispersed.

      Next, cream butter, granulated sugar, and eggs together using a hand mixer. Add in a little sour cream to keep the cake’s texture moist. Then add half of the cocoa mixture on top of the cream mixture and mix until just combined.

      Add 1/2 cup of red wine to the mixture, then beat to combine. Follow up with the last of the dry ingredients and mix again until just combined.

      Portion the cupcakes into liners with a standard size trigger ice cream scoop (or by the level 1/4 cups). My yield was about 15 cupcakes. Bake until domed and a toothpick tester comes out clean, then cool completely.

      Fill the Cupcakes with the Ganache
      By the time your cupcakes are cooled, the red wine ganache made earlier has probably set up a little. If so, microwave it at 10 second intervals until pourable. Cut a little divot from the top of each cupcake using a paring knife (see video for action of this) and fill it with a spoonful of ganache. Trim the cake piece flat and replace it over the hole.

      Make the Red Wine Buttercream
      My favorite part! This buttercream is so delicious, I could eat loads of it straight from the bowl. Start with two cups or red wine, and simmer it on the stove top until reduced to 1/4 cup (about 20 minutes). Your house will probably smell like a winery the entire time, but that’s not entirely a bad thing.
      Once the wine is reduced, let it cool completely. Then, cream butter, confectioners’ sugar, and the wine reduction in the bowl of an electric mixer.

      Beat until fluffy and well combined. The frosting will have a naturally light red/wine colored hue which will oxidize and darken as it stands. Your frosting may be more red or more pink hued depending on the red wine you use.

      Pipe a generous topping of red wine buttercream onto the filled cupcakes. You should have plenty enough for a nice double swirl on each.

      Embellish
      I decorated these cakes with a mix of gold dragees. I love the look! However, the larger ones are a bit hard to chew. You have to – sort of – hold them in your mouth to soften before they dissolve enough to chew. Next time, I think I will opt to use just the smaller ones. If you’d like to purchase some, you can find them here.

      If you serve these chocolate red wine cupcakes soon after filling and frosting them, the ganache may still be liquid in the centers. It will set over the course of about an hour, and have a smooth truffle-like consistency. They are delicious both ways!
      If you’re keen on making these, check out my video to help you along. There are a few steps, but all are pretty straight-forward.

      Related recipe: Artisan Red Wine Soft Caramels

      Chocolate Red Wine Cupcakes

      Heather Baird

      These Chocolate Red Wine Cupcakes are truly special-occasion worthy. They add a touch of sophistication to any event: weddings, showers, birthday parties, Valentine’s Day. You can even make them a sweet addition to a cheese and wine-themed charcuterie board. Choose a full-bodied red wine for this recipe, such as merlot, cabernet sauvignon, zinfandel, or syrah. For the buttercream, the wine will need to reduce on the stove top for about 20 minutes, which will temporarily make your kitchen smell like a winery – but that’s not entirely a bad thing!

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      Prep Time 35 minutes minsCook Time 16 minutes minsTotal Time 51 minutes mins

      Course DessertCuisine American

      Servings 15 cupcakes

      Equipmentcupcake pans one or more15 cupcake linersdisposable piping baglarge closed star piping tipTrigger ice cream scoop
      Ingredients US CustomaryMetric Red wine ganache4 oz. chopped milk chocolate or semisweet chocolate1/4 cup red wine2 tablespoons unsalted butterChocolate red wine cupcakes1 cup all-purpose flour1/2 cup unsweet dark cocoa1/2 teaspoon fine grain salt1/2 teaspoon baking soda1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs at room temperature1/4 cup sour cream1/2 cup red wineRed wine buttercream2 cups red wine1 cup unsalted butter at room temperature4 cups confectioners’ sugarGold dragees optional
      Instructions Red wine ganachePlace the chopped chocolate in a microwave-safe bowl and add the red wine. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute.Whisk the two ingredients together until a shiny ganache forms. While the mixture is still hot, add the 2 tablespoons of butter and whisk until melted and combined. Set aside.Chocolate-red wine cupcakesPreheat the oven to 350F. Line cupcake tins with 15 paper liners.In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda.In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs and mix again. Beat in the sour cream.Add half of the dry cocoa/flour mixture to the creamed mixture. Beat until just combined. Add the 1/2 cup of red wine and beat until well incorporated. Add the remaining dry ingredients and beat again until just combined. Scrape down the bowl to make sure everything is well mixed.Using a trigger ice cream scoop, or a 1/4 cup measure, portion the batter into the cupcake liners. Bake 15-17 minutes, or until cupcakes are domed and a toothpick tester comes out clean.Let cupcakes cool in the pans 5 minutes, then transfer to wire racks to cool completely.Red wine buttercreamPlace the red wine in a saucepot and simmer over medium-high heat until reduced to about 1/4 cup. This will take about 20-25 minutes, more or less depending on your range. (When wine reduces by half, keep a close eye on it.) Remove from the heat and transfer to a bowl or small pitcher to cool completely.In the bowl of an electric mixer, cream the butter until smooth. Add confectioners’ sugar 1 cup at a time, mixing well after each addition. Add the cooled wine reduction and beat until light and fluffy, and the frosting’s color is consistent throughout. (Buttercream may appear light, but will darken over time.)Transfer the frosting to a piping bag fitted with a large closed star tip.Assemble the cupcakesStir the ganache that has been standing at room temperature. If it has thickened, microwave it for 10-15 seconds until loose and pourable.Cut a small divot from the center of each cupcake and save the cut-out cake pieces. Fill each cupcake with a small spoonful of the red wine ganache, about 1/2 tablespoon. Trim cake pieces flat and place over the filled holes. (See video for action.)Pipe a double swirl of red wine buttercream onto a cupcake. Immediately top with dragees, if using. Repeat with remaining cupcakes.Keep cupcakes in an air-tight cupcake keeper. Or, allow cupcakes to stand uncovered until the buttercream crusts, about 30 minutes, before covering them with plastic wrap.
      NotesWhat to expect: Soft dark chocolate cupcakes hold a punchy hit of sharp red wine ganache inside, with a topping of sweet, fruity red wine buttercream that brings balance to the confection.
      Ganache can be optional: These cupcakes are good with or without the ganache. The ganache makes them a more grown-up treat, as it is the only element where the alcohol in the red wine doesn’t completely cook out.
      Ganache will set: If you serve the cake soon after filling and frosting, the ganache may still be liquid. The ganache will set over time for a smooth truffle-like texture.

      Keyword chocolate red wine cupcakes, dark cocoa powder, merlot, red wine, red wine buttercream, red wine chocolate cake, red wine cupcakes, red wine reduction, semisweet chocolate, valentine’s day dessert, wedding cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Soft M&M Cookies

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      Soft M&M Cookies are deliciously tender and loaded with M&M Candies. They taste just like the soft-baked cookies from the mall’s cookie kiosk!

      I hope you’re not tired of cookies! Since the holidays are over, I decided to work on some recipes that are more evergreen. And these soft M&M cookies are good for any occasion! I’ve tested them a few times now, adjusting the M&M candy to batter ratio. I think these are just about perfect. In fact, tasting them made me feel a little nostalgic. They remind me so much of the cookies I’d get at our local mall, from a popular patriotic-sounding cookie kiosk (you might know the one).
      The hallmarks of those kiosk cookies were their large size and soft texture. They were golden brown underneath with pale tops, and cakey – almost underdone – centers. The M&M chocolate chip cookies and sugar cookies were favorites of mine. This cookie recipe is like a combination of the two!

      Make the Brown Sugar Dough
      Combine butter, white sugar, and light brown sugar in the bowl of an electric mixer and cream them together well. Add the eggs and vanilla and mix again. I made these on a standing mixer fitted with the paddle attachment, but you could also use a hand mixer and an extra-large mixing bowl.

      The Secret Ingredient
      Mix together the dry ingredients: flour, baking soda, and salt. To this mixture add a 3.4 oz. package of dry instant vanilla pudding mix. While it’s true that I don’t often use convenience foods as ingredients in my baking, I do make exceptions. It wasn’t until I made this Caribbean Rum Cake with dry pudding mix in the batter, that my opinion of this ingredient changed completely. I was skeptical. But it gives baked goods a soft, tender texture, and I’d never received so many compliments and recipe requests for a bundt cake before!
      In these cookies, the pudding mix imparts noticeable vanilla flavor, and keeps the middles soft during baking. It really gives them the flavor and texture of my once beloved mall cookies.

      M&M Minis
      Combine the dry mixture with the creamed butter, and mix well until a pale golden-hued dough is formed. Then, add the M&M candies and fold together. I used M&M minis here, because I was gifted a huge container. I like how they disperse well throughout the dough. However, regular M&M’s work just fine, too.

      Portion by the Level 1/4 Cup
      These cookies are large. So use a standard size trigger ice cream scoop or portion dough by the level 1/4 cups. Place some extra M&Ms on top of the dough balls for a bakery-made appearance, if you’re into that (I am!)
      Chill the portioned cookies on the pan in the refrigerator for 20 minutes, or you can even speed the process by putting them in the freezer for 7-10 minutes.

      Bake for about 13 minutes, or until they’ve spread significantly. The tops should be quite pale and look a little under-done in their centers.

      As I mentioned, these cookies will spread. So bake no more than 4 to 6 to a 9×13-inch baking sheet. If you want to make them perfectly round, grab your largest round cookie cutter. Encircle the cookies’ edges with the cutter while the cookies are still hot. Move the cutter in a circular motion. (See this video for the technique in action!) The cutter will push the edges into a perfect circle. The cookies are quite pliable and will need to stand on the baking sheet until they are firm enough to move to a wire cooling rack.

      These Soft M&M Cookies were fun and uncomplicated to make. If bake sales are still a thing, I could see these selling out first! I can’t help but compare them to the mall’s cookie kiosk cookies – big, soft, and filled with candy. Kids will love them. And kids at heart (like me!) may love them even more!

      Soft M&M Cookies

      Heather Baird

      Soft M&M Cookies are deliciously tender and loaded with M&M Candies. They taste just like the soft-baked cookies from the mall’s cookie kiosk! Please note that this recipe uses one small box (3.4 oz.) of dry pudding mix in the dough. It is used as a dry ingredient added directly from the package to the flour ingredients. This helps soften the cookies helps them keep that tender texture over time.These cookies will spread, so give them plenty of room on the baking sheet. Because the centers have a slightly underdone texture when baked, it can be difficult to judge their done-ness. However, there are some visual cues that will help: The cookies should be spread significantly yet slightly mounded and pale in their centers. The edges will appear set and matte, while the center may still have a slightly glossy appearance. Don’t be tempted to overbake! The appeal of these cookies is their soft texture.

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      Prep Time 20 minutes minsCook Time 13 minutes mins20 minutes chill time 20 minutes minsTotal Time 53 minutes mins

      Course DessertCuisine American

      Servings 16 cookies

      Equipmentlarge baking sheets 2 or more
      Ingredients US CustomaryMetric 1 cup unsalted butter at room temperature1 cup light brown sugar packed1/2 cup granulated sugar2 large eggs2 teaspoons vanilla extract2 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon fine grain salt3.4 oz. instant pudding mix 1 small box3/4 cup M&M candies I used M&M minisM&M candies for garnishing dough balls up to 1/3 cup
      Instructions Line 2 or more large baking sheets with parchment paper.In the bowl of an electric mixer, combine the butter, brown sugar, and granulated sugar. Beat well until creamy and fluffy. Add the eggs and vanilla extract. Beat until well incorporated. Scrape down the bowl and mix again briefly.In a separate mixing bowl, combine the flour, baking soda, salt, and the dry pudding mix. Whisk well to combine. Add the dry mixture to the creamed butter mixture and beat until a lightly golden-hued dough is formed. Scrape down the bowl and mix again briefly. Add the 3/4 cup of M&Ms. Fold in using a rubber spatula.Portion the dough by level 1/4 cup measures, or with a standard-size trigger ice cream scoop (which has 1/4 cup capacity) onto the prepared baking sheets. Space them at least 2 inches apart (fit no more than 6 dough mounds to a 13×9 baking sheet, or 4 mounds to be extra-sure cookies won’t spread into each other). Dot the tops of the dough mounds with more M&M candies. Refrigerate dough mounds on the baking sheets for 20 minutes, or speed chill time by freezing them for 7-10 minutes.Preheat the oven to 350°F.Bake the cookies for about 13-14 minutes, or until they are well spread and slightly mounded in their centers. Bang the pan on the countertop once to flatten the centers slightly. The edges should look set and matte, while the middles will look pale and slightly under baked. Don’t overbake.Remove the cookies from the oven. They will be loose and pliable, and will need to remain on the baking sheets for 10-12 minutes, or until firm enough to transfer to wire racks for cooling. (See recipe notes or blog post for perfectly round cookie hack, while cookies are still hot on the pan.)Store cookies air-tight, in a zip-top bag or in a large resealable plastic container.
      NotesChill: Be sure to chill the cookies – this is important. The cookies will spread too much during baking if not chilled.
      Bake Time: Keep an eye on bake time. I usually bake on an electric range at my workshop, but my home oven is gas. The electric oven baked the cookies done at the 13-minute mark. My gas oven runs hotter and baked the cookies more quickly.
      Freeze: Dough can be portioned on baking sheets and frozen, then the frozen dough mounds can be placed in a freezer bag and kept for 6 months. To bake, remove frozen dough mounds to a baking sheet and cover; place in the refrigerator to thaw overnight. Bake as directed.
      Perfectly Round Cookies: See this video.

      Keyword all purpose flour, brown sugar, butter, eggs, granulated sugar, instant vanilla pudding, m&m candies, mall cookies, soft baked cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      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

      Buckeye Brownie Bites

      ha scritto per te

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Iced Gingerbread Latte Cookies

      ha scritto per te

      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

      You may also enjoy: LEGGI TUTTO

    • 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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cowboy Cookies

      ha scritto per te

      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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