Dessert

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

If ever there was a personal ad for food, it would read; “Fresh Rhubarb looking for a sweet time with a sexy strawberry. Warm crunchy topping essential, vanilla ice cream optional.”

Ok, I can’t honestly say I have ever read a personal ad, or written one for that matter, but what a match you have when you pair the tart of rhubarb with the sweet of strawberry. This recipe has a touch of cinnamon in the crunch topping, and orange juice and zest in the filling. It’s addictive. It’s the quintessential spring dessert, and the minute I spy rhubarb my wheels spin with dreams of crisps and pies and preserves. This crisp was the first. It won’t be the last.

Crisps are amazing because they bake up and reduce to a point where the juices thicken and bubble under a blanket of crunch and crumble that not only meets the texture but also the flavor of the dessert. It hits all of the senses, and it really does deliver. So many times I am able to talk myself out of a processed dessert because, it never really tastes the way you think it should. This is a dessert that appeals to the eye as well as the taste buds.

Strawberry Rhubarb Crisp

The funny thing is, as a kid I never understood the love for rhubarb. It has the look of red celery and it’s tart, tart, tart. I love citrus, but rhubarb has a level of tart all its own.

This dessert is based on Ina Garten’s recipe. I have a colossal baking dish especially for this type of recipe, so I changed the proportions, added cinnamon to the crisp, and a little more zest than the original…because I love orange zest. End of story.

Slice the strawberries, chop the rhubarb, and set aside. Mix your orange juice, sugar, and cornstarch and coat the berry mixture.

Strawberry Rhubarb Crisp

I use a box grater to grate my cold butter and find it cuts into the flour/oat/sugar mixture easily. Top your berries and bake. So simple, and absolutely delicious.

When it comes to baking, I am not a fan of runny pies or crisps. I love that the cornstarch thickens the filling. I also bake it until it bubbles and the smell of cinnamon and strawberry rhubarb is so overwhelming you have to take it out of the oven.

In this window of time where rhubarb and strawberry growing season is just emerging and overlapping, take advantage and bake something delicious!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Delicious strawberry rhubarb filling with a cinnamon crumble topping. Original recipe from Ina Garden.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 6 Cups fresh rhubarb, cut into 1 inch dice
  • 6 Cups fresh strawberries, sliced
  • 1 3/4 Cups white granulated sugar
  • 1 1/2 Tablespoons grated orange zest
  • 2 Tablespoons cornstarch
  • 3/4–7/8 Cup orange juice
  • 1 3/4 Cup all purpose flour
  • 3/4 Cup light brown sugar, lightly packed
  • 1 Teaspoon Salt
  • 1 3/4 Cup quick-cooking (not instant) oats
  • 16 Tablespoons cold butter, grated
  • 2 Generous teaspoons of cinnamon

Instructions

  1. Preheat oven to 350*
  2. Slice strawberries and cut up rhubarb. Mix 1 Cup of white sugar and orange zest.
  3. In a measuring cup, dissolve cornstarch into orange juice, combine with sugar and zest.
  4. Pour mixture over berries and rhubarb and toss.
  5. Pour the mixture into the baking dish.
  6. Grate butter and set aside.
  7. Combine flour, remaining white sugar, brown sugar, salt, and oatmeal.
  8. Add grated butter and mix until the dry ingredients are crumbly and butter is evenly distributed.
  9. Sprinkle the topping over the fruit, covering it completely.
  10. Bake for 60-80 minutes, until the fruit is bubbling and the topping is golden brown.

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Double Chocolate Biscotti

Chockey, Chockey, Chockey. I love you so.

Dark chocolate biscotti with dark chocolate chips bring this sweet cookie to life that makes all things better.

I know, enough with the biscotti already. But seriously. It is a cookie this gal has some serious affection for. It has flavor and texture and shelf life. It can be dipped into a hot beverage and not fall apart like an Oreo (I hereby proclaim soggy Oreos to be exceptional at the right time and place).

This dough is, for all intents and purposes, a dream. It comes off the mixer in one lump, is divided, baked, sliced, and baked again. It needs no garnish but will take one with pride. It has dark chocolate chunks, but the potential for this dough…add in slivered almonds, dried cherries, cranberries, orange zest, pistachios…the ideas are endless.

For this cookie, I kept it simple. Dark chocolate cocoa powder, dark chocolate chunks, need I say more? I did indulge and dip half of the batter into melted chocolate because, yes please.

Today’s blog is short and sweet, pun intended. These cookies need no elaboration. If you don’t bake them as long the second round, they will have a soft crunch. Which, if you are going to have hard edges, you should have a soft center. In personality as well as a cookie, am I right?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Biscotti

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Delicious dark chocolate biscotti with dark chocolate chunks.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla extract
  • 1/2 Cup Dark Cocoa Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks/Chips

Instructions

  1. Preheat oven to 350*
  2. In a mixer with a paddle, combine butter and sugar until light and fluffy.
  3. Add eggs and vanilla extract and combine.
  4. Add Dark Cocoa powder, baking powder, and salt.
  5. Add flour, and incorporate until it makes a dough an add dark chocolate chips.
  6. Form dough into two logs onto a Silpat or parchment lined cookie sheet.
  7. Bake for 30 minutes.
  8. Remove from oven and cool for ten minutes.
  9. Slice biscotti into one inch slices.
  10. Place slice side up onto cookie sheet and return to the oven for an additional 10-15 minutes.

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Carrot Cake Blondies and the Easy Way Out

Carrot Cake Blondies
Carrot Cake Blondies

Carrot Cake Blondies

I am ever surrounded by strong, determined, multi-tasking women. We work at home, we work at our jobs, we work at the gym, we work at our families, and finally, at the end of the day, we work to make ourselves finally relax and unwind. Yes, for some of us, down time is actually hard.

I have a friend in Pennsylvania who’s younger brother has this amazing ability to nap. Anywhere, anytime. My son can sleep in for hours beyond my internal alarm clock. I vaguely remember my mom waking me up with the vacuum cleaner at some point in my high school years, because even though it was summer and I didn’t have to work, no one should be in bed after 9 am.Carrot Cake Blondies

I am envious of those people. The sleepers. The ones who can sit on a couch with the intention of resting. In a weird creepy but un-creepy way, I want to snuggle next to them and learn their magic. The magic of the sleep. There is nothing like a warm sunbeam and soft breathing and rest. It is truly one of my ultimate goals.

That being said, with all of the working and the being strong and the multi-tasking, sometimes we need to just take the easy way out. For example. We reheat the leftovers or eat cereal for supper. We sweep but don’t wash the floor. We pull the sheets up but don’t necessarily smooth everything out underneath when we make the bed. We buy the pre-shredded carrots or potatoes for recipes. And it is all OK.

Carrot Cake BlondiesWhile this recipe isn’t necessarily easy (as in box mix easy) it is easy when compared to making a carrot cake. So I say yay. And no one will find it lacking, I promise. I PROMISE.

Now the world is divided into Carrot Cake lovers and haters. You choose your side. While I don’t want it more than say my banana cake, I do love a slice of carrot cake every now and then. As spring promises to be around the corner (sort of…who are we kidding there is still snow on the ground) Carrot Cake seems like the perfect Easter-y brunch-y dessert.

And then, this baby is covered in a thick, cream cheese frosting, so you can’t say no.  Cream cheese frosting is like the mortar that holds all of life together. You can literally spread it on a piece of raw celery and you will be happy.  Cream cheese frosting is the pinnacle of all desserts. OK, I’m over reacting a bit. No, I am not.

This is a one bowl mix it all in, bake in under an hour dessert.

I did grate the carrots myself, because I like a fine grate and the pre-shredded carrots are too big for me. But that is me. I packed the cup measurement, because carrots mean moisture and that is never a bad thing in a blondie.

The recipe calls for chopped pecans, and all of the spices you expect in carrot cake. It delivers. Oh so moist. Oh so flavorful. Oh so almost healthy if you forget the sugar, butter, and cream cheese frosting. Make it anyway.

Carrot Cake BlondiesI will say the original recipe (bakerbynature.com) which is from an amazing website I love called for a 9X9″ pan. My pan was smaller 8X8, and my dessert ended up being higher in the pan and therefore I sliced them smaller. I will be questing for a larger pan so I can make these again.

After the dessert cools, you slather up that frosting and go to town. I topped my squares with a half pecan for the pretty factor, but it doesn’t need to be pretty, it is delicious. I will always choose delicious over pretty, and this blog is about shortcuts, so save the decorations for when you have more time.

I may never be a great napper, I will always be a multi-tasker, but I will also choose the easy way out on occasion. I am only one woman after all. We deserve the good desserts too, even if they don’t have layers and piped baby carrots out of fondant on it.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Carrot Cake Blondies and the Easy Way Out

Carrot Cake Blondies
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Adapted original recipe from www.bakerbynature.com These rich, decadent carrot cake blondies have all of the magic of carrot cake without all of the hard work. Rich, cream cheese frosting tops the magic and makes this one amazing dessert.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  •  1 Cup Melted Butter (8 ounces)
  • 1 1/2 Cup Dark Brown Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg and 1 Large Egg Yolk
  • 1 Packed Cup of finely grated carrot
  • 1 1/2 Cups of Flour plus 2 Tablespoons
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 3/4 Cup Chopped Pecans

Cream Cheese Frosting:

  • 8 Ounces (One block) of Cream Cheese, softened
  • 2 Teaspoons Vanilla Extract
  • 2 Cups Confectioner’s Sugar

 

Instructions

  1. Preheat oven to 350*
  2. Line a 9×9″ baking pan with parchment paper (my pan was 8×8″).
  3. In a mixer with a paddle attachment, combine melted butter, brown sugar, and vanilla until combined and smooth.
  4. Add in eggs and grated carrot. Combine.
  5. Add spices and dry ingredients.
  6. Fold in chopped pecans.
  7. Pour batter into parchment lined pan, and smooth.
  8. Bake for 32-35 minutes, or until the center is set (and tester comes out clean).
  9. Cool completely in pan before removing in frosting.
  10. To make frosting, combine cream cheese, vanilla, and powdered sugar until combined.
  11. Cut into squares and serve.

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Lemon Lemon Biscotti

Lemon Lemon Biscotti

Lemons and Lemon Rind

My recipe file is like my Apple iTunes playlist. A mix of classic rock and the new stuff, the stuff you wouldn’t play in front of your kids, the stuff my parents listened to when I was little, and all of the other genres I have collected along the way. I have said it before, “I am not defined by my playlist.” My recipes reflect that as well.

What can I say about lemon except, “I love you?” I love everything lemon from lemon in my water to lemon curd. Every juice I have cold pressed contains at least one lemon. My favorite pie growing up was lemon merengue. I have a taste sensor where I don’t want my lemon to be sweet, (that means no lemon filled donuts or Danish…) so a lemon cookie isn’t something I endeavor to make often, but here it is…a lemon biscotti that makes me literally swoon.Lemon Lemon Biscotti

I know, the biscotti love. I just can’t help myself. I will keep at this biscotti game until I have exhausted it. My kids are over it already, my colleagues at work are not. So I will continue this journey.

Now the beauty of this cookie is that it combines lemon zest, lemon extract, lemon juice, lemon glaze, it delivers the lemon burst you are looking for when eating a lemon cookie. I can not express the disappointment I feel when I expect something to be lemon-y and it isn’t. It’s yellow, it has the lemon scent, but then you bite into it and, meh. Am I alone in this? I hope not.

Lemon Lemon BiscottiBack to the biscotti. Yes, it is pale and golden but it combines the zest and juice with the buttery base and it is beautiful. I made a basic glaze with lemon and powdered sugar and life is good.

These biscotti will last in an air tight container for two weeks. I kid you not. They won’t be around that long, but they will last.

Lemon Lemon Biscotti

If I could put sunshine into a cookie this would be that cookie. Sweet and Tart, a combination of chew and crunch, and oh so lovely. This cookie deserves a spot in your spring baking list for sure.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Lemon Lemon Biscotti

Lemon Lemon Biscotti
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Delicious lemon biscotti with a lemon glaze.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Lemon Extract
  • 1/4 Teaspoon Salt
  • 2 Lemons, zested and juiced
  • 2 Cups All Purpose Flour

Glaze:

  • 1 Cup Powdered Sugar
  • 2–3 Teaspoons Lemon Juice

Instructions

  1. Preheat oven to 350*
  2. Line a cookie sheet with parchment paper or silpat.
  3. In a mixer with a paddle attachment, combine butter and sugar until light and fluffy.
  4. Add eggs to mixture until incorporated.
  5. Add Lemon extract and zest.
  6. Add flour to mixture until a sticky dough comes together.
  7. Transfer dough to cookie sheet, forming two logs.
  8. Bake for 35 minutes at 350* until lightly golden.
  9. Allow to cool for 5-10 minutes.
  10. Slice on an angle into one inch slices.
  11. Place sliced cookies slice side up on cookie sheet.
  12. Reduce oven temperature to 300*
  13. Bake for an additional 15-25 minutes or until cookies are firm to the touch.

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Coconut Biscotti

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

Coconut BiscottiIt would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

Coconut Biscotti

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 1 Cup Shredded Coconut
  • 1 1/2 Teaspoon Coconut Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 Cups AP Flour

 

Instructions

  1. Preheat oven to 350*
  2. In a mixer, combine sugar and butter until light and fluffy.
  3. Add eggs and extract and beat until combined.
  4. Add in coconut, baking powder, and flour until combined.
  5. Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
  6. Bake for 30 minutes.
  7. Allow Biscotti to cool for ten minutes and slice into one inch pieces.
  8. Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

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Cream Cheese Filled Banana Nutella Muffins

Cream Cheese Filled Banana Nutella Muffins
Cream Cheese Filled Banana Nutella Muffins

Cream Cheese Filled Banana Nutella Muffins

When you find yourself with yet another snowy icy day, and a handful of really ripe bananas on the counter, you investigate banana muffins. I love a good banana bread. I love banana bread with chocolate chips, with coconut, with walnuts or pecans…it’s a beautiful thing.

But somedays, you just want the simplicity of a paper wrapped treasure that travels well and freezes well and doesn’t require a knife to cut a slice. So yeah, muffins are lazy bread. Or are they?

I love this recipe because it creates a light but dense muffin. (It is possible). It packs a punch of banana flavor without being heavy.

The original recipe for this is from www.u-createcrafts.com. Then, I saw another recipe from www.thenovicechef.com that incorporated a drizzle of Nutella on top of a banana muffin. Hence my Frankenstein muffin creation wherein I combine two recipes.

Cream Cheese Filled Banana Nutella Muffins

Cream Cheese Filled Banana Nutella Muffins

What is there to say about a muffin with a cream cheese filling except, “yes please?” A sweetened cream cheese filling that holds up to the muffin mixture and creates the perfect little pocket of yummy.

Topped with a remainder of batter, a slightly warmed Nutella is swirled on the top. Just enough chocolate hazelnut-ness to bring this muffin to dessert status. Hello tastebuds.

Cream Cheese Filled Banana Nutella Muffins

Here’s where I have to ask myself…have we now crossed over from breakfast foods to post-supper food? I mean, a pop tart, a danish, a donut, a toaster strudel all are considered breakfast foods…right? I mean, an Eggo waffle is still considered breakfast even though they come in birthday cake and chocolatey chip flavors…right? The end result of this inner monologue is stop over thinking it. Eat the darn muffin/breakfast cupcake.

Again, I brought these to my teacher’s room…and again, they disappeared quickly. Even the healthy eaters shared one between them. I can’t fault them. There is a reason I get this stuff out of my house right away.

Cream Cheese Filled Banana Nutella MuffinsNow, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.

The teacher’s room discussion when I brought these in centered around ripe bananas and what to do with them. Some people throw them out. DON’T. Peel and throw in a plastic bag. Break into chunks if you want to take the extra step or don’t. Why? Because frozen bananas are spectacular in so many things. Smoothies. As is, or dipped in chocolate, thrown into the blender and made into “nice-cream,” the possibilities are endless. The best part is, if you want to use them for banana bread, you can. Almost every recipe calls for mashed bananas. No banana is easier to mash than the thawed banana from the freezer.

Cream Cheese Filled Banana Nutella MuffinsThese muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.

This recipe filled 24 muffin tins to a pretty full capacity with their glorious layers.

In a winter filled with less than wonderful weather, it is nice to have a recipe like this in your repertoire. It makes a cold day warmer, and sweeter. Isn’t that all we want in life? A little warmth and sweetness? You betcha.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

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Cream Cheese Filled Banana Nutella Muffins

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Light Banana Muffins with a cream cheese filling and a Nutella swirl on top! Original recipe from www.u-createcrafts.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2 Cups Mashed Bananas (4–5 Bananas approximately)
  • 1 Cup Brown Sugar
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs
  • 1/2 Cup Sour Cream
  • 4 Teaspoons Vanilla Extract
  • 2 Cups AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder

Filling:

  • 2 Large Eggs
  • 8 Ounces Cream Cheese (softened)
  • 1/2 Cup Granulated Sugar
  • 6 Tablespoons AP Flour

Nutella: Approximately 4 Tablespoons warmed slightly

Instructions

  1. Preheat oven to 350*
  2. In a mixer, combine sugars, oil, sour cream, and vanilla extract.
  3. Add mashed bananas to mixture and combine.
  4. Add Dry ingredients and mix well, set aside and make cream cheese filling.
  5. Combine cream cheese filling ingredients.
  6. Line muffin tins (This recipe made 24 muffins) and fill 1/2 way with banana mixture.
  7. Scoop 1-2 Teaspoons of cream cheese filling into each muffin tin.
  8. Cover with remaining banana mixture.
  9. Take warmed Nutella and swirl on top of each muffin.
  10. Bake for 30-35 Minutes or until tester comes out clean.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea.  You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
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Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 3/4–2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
  • 1 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 350*
  2. In a mixer, combine butter and sugars until light and fluffy.
  3. Add eggs, extracts, salt, and baking powder.
  4. Add flour until dough is slightly sticky but holds together.
  5. Add chocolate chunks and walnuts.
  6. Form into two logs on a parchment or Silpat lined baking sheet
  7. Bake for 30 minutes.
  8. Reduce oven temperature to 300*.
  9. Allow bars to cool for ten minutes.
  10. Slice bars on the diagonal, approximately one inch thick.
  11. Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

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Chocolate Brownie Turtle Cookies

Chocolate Turtle Cookies
Chocolate Turtle Cookies

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off? Chocolate Turtle Cookies

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Chocolate Turtle CookiesBake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.Chocolate Turtle Cookies

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

Chocolate Turtle CookiesI hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

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Chocolate Brownie Turtle Cookies

Chocolate Turtle Cookies
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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 2/3 Cup Sugar
  • 1 Large Egg, separated
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Dark Cocoa Powder
  • 1 Cup Flour
  • 1/4 Teaspoon Salt
  • 1 1/4 Cup Chopped Pecans

Caramel Filling:

  • 14 Caramel Candies
  • 3 Tablespoons Heavy Cream

Chocolate Drizzle:

  • 1/2 Cup Semi Sweet Chocolate
  • 1 Teaspoon Shortening

Instructions

  1. In a mixer, combine butter and sugar until light and fluffy.
  2. Add egg yolk, milk, and vanilla extract. Mix until incorporated.
  3. Add salt, cocoa powder, and flour.
  4. Refrigerate dough for a few hours or overnight.
  5. Roll dough into balls, dip in egg white, and roll in chopped pecans.
  6. Place dough onto parchment lined or Silpat lined baking sheet.
  7. Make a small indentation in each ball of dough.
  8. Bake at 325* for 12-14 minutes or until set.
  9. Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
  10. Fill the indentations with caramel filling.
  11. Drizzle chocolate drizzle over the cookies.

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Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti
Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

Dark Chocolate Dried Tart Cherry Biscotti

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

Dark Chocolate Dried Tart Cherry BiscottiThe unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

Dark Chocolate Dried Tart Cherry Biscotti

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

Dark Chocolate Dried Tart Cherry Biscotti

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

Dark Chocolate Tart Dried Cherry Biscotti
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  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • 3 Eggs
  • 2 Cups of AP Flour
  • ¾ Cup Dried Tart Cherries, chopped into small pieces
  • 1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

  • 1 Cup Dark Chocolate morsels
  • 1–2 Tablespoons of shortening

Instructions

  1. Preheat oven to 325*
  2. In a mixer, beat butter and sugar together until light and fluffy.
  3. Add eggs, vanilla extract, and combine.
  4. Add baking powder, baking soda, salt to mix, then slowly add flour.
  5. Mix well and fold in cherries and chocolate.
  6. Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
  7. Bake for 20-25 minutes or until lightly browned.
  8. Remove tray from the oven and allow to cool for ten minutes.
  9. Slice at an angle approximately one inch thick.
  10. Replace biscotti on the cookie tray slice side down.
  11. Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
  12. Remove biscotti from the oven and allow to cool on a wire rack completely.
  13. If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

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Peanut Butter Buckeyes

Peanut Butter Buckeyes
Peanut Butter Buckeyes

Peanut Butter Buckeyes

If you have ever had the opportunity to see a real Buckeye, (Google image search that term right now), the idea that someone, somewhere along the line thought, “Hey, let’s take peanut butter and dip it into chocolate and call it a buckeye.” is pretty genius.

While I don’t fall into the peanut butter & chocolate love I know people hold dear, I do like creating a dessert that disappears and makes people happy. These fit the bill. They are also super easy to make and even though you have to do it in stages, and it requires dipping in chocolate, you’ve got this.

Now, when it comes to cooking, my people are content to let me do my thing. Except, on this day, I had willing helpers. They wanted to sample, ahem, I mean, help me with this recipe.

Peanut Butter BuckeyesOh the magic of peanut butter balls. You bring out the chefs in us all.

This is the recipe from Jif peanut butter…but pretty much every recipe is the same ingredients- peanut butter, butter, confectioner’s sugar, etc.

I grew up with Jif. Every family has their own brand and respect to that. I have a friend who only uses Peter Pan. I have another who swears by Skippy.

If you are an I-only-buy-natural-peanut-butter kind of person, I have to ask, Why are you making peanut butter balls? Go make energy bites or protein balls. The real deal stuff is perfect for Ezekiel bread, but not this recipe. (I am a huge natural peanut butter fan, BTW, just not for this recipe).

You mix the dough, refrigerate, then melt some chocolate and dip. Refrigerate a second time and hide from the people who will eat them before it is time to serve.

Peanut Butter Buckeyes

Peanut Butter Buckeyes

The hardest part of this recipe is the actual dipping part. As in, if you use a toothpick, you have to hold onto that ball. If you use a spoon, you have to make sure it isn’t too covered or not enough covered. That’s pressure.

OK, so it isn’t world peace pressure, but I need to be honest, if I didn’t stress about them being pretty, it would have been easier. Come to find out, people don’t care if it’s pretty when it’s a buckeye. They want it to taste good.

The balls are basically the inside of a peanut butter cup consistency, with powdered sugar and butter mixing with the peanut butter to be light and fluffy. They are sweet and light and lovely.

They also potentially last a long time, should you need them to be and or hide them well. If kept refrigerated, they can last for a few weeks. I hid some in the fridge way in the back where it is super cold, and managed to make them last three weeks. Now, with chocolate being temperamental, I wouldn’t make them that far in advance to share, but for my own snacking purposes (and remember I am not drawn to these), I was pleased they still looked and tasted good.

I know the big Valentine’s Day is coming up, so if you have someone special who is a peanut butter lover, what could be more charming than a batch of confections that look like a nut? Come on, you crazies, get your Jif out and make some balls for the one you love.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Peanut Butter Buckeyes

Peanut Butter Buckeyes
Print Recipe

This recipe is the original Jif Creamy Peanut Butter Buckeye recipe.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 1/2 cups Jif creamy peanut butter
  • 1/2 cup bitter, softened
  • 1/2 teaspoon salt
  • 3–4 cups confectioner’s powdered sugar
  • 2 cups semisweet chocolate chips
  • 2 tablespoons crisco or shortening

Instructions

  1. Combine peanut butter, butter, vanilla, and salt in a mixing bowl.
  2. Beat with a mixer on low until blended. Add two cups of confectioner’s sugar until blended.
  3. Add additional sugar as needed until dough can be formed into balls that will maintain shape when dipped in chocolate.
  4. In a microwave safe bowl, melt chocolate chips and shortening together and mix.
  5. Insert toothpick in peanut butter ball. Dip 3/4 of the ball in chocolate mix, leaving top uncovered to resemble a buckeye.
  6. Place on wax-paper lined tray. Remove toothpick. Smooth over holes.
  7. Keep refrigerated until firm.

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