Dessert – Page 3 – mythankfultable.com

Momma’s Apple Nut Sour Cream Coffee Cake

January 22, 2018 by chrissy@mythankfultable.com

Momma’s Apple Nut Sour Cream Coffee Cake

Growing up, the holidays for me meant two types of cookies, and these breads. Every Christmas, my parents would bake chocolate chip and oatmeal raisin cookies, and this Apple Nut Sour Cream Coffee Cake.

If you were loved by my parents, you got one or two of these to eat Christmas Eve and Christmas morning and a tray of cookies. Our dining room table would be covered, as well as every other possible surface, with wrapped breads and cookies to be delivered. It was a confectionary wonder when I was little. My Mom and Dad worked together and it was a fun time. My parents were not everyday bakers, so for me, this was such a great tradition. Cookie dough batches were literally mixed in a lobster pot to accommodate the measurements of ingredients. Giant foil bows awaited to be placed on top of the breads and cookies. It was our pre-christmas tradition.

Momma’s Sour Cream Apple Nut Bread

I have only ever seen this coffee cake made in double, triple, or quadruple batches. The idea of only making only one of these breads has never happened- so this recipe actually makes two breads. Which is perfect, because it will be gone so fast you will be happy you have a back up. Or, you could be like my mom and dad and give one away.

This is a one bowl mix recipe, with a topping you combine either on the stovetop or after microwaving the butter to melt.

When I made this bread for the first time, I doubled the apples and the topping and essentially got hot, warm, apple cinnamon goo. It was awesome. But, it was not bread. So, if you add more of either, go a little at a time and see how it goes. For me, the topping is what makes this bread and it is amazeballs. It sinks into the bread and makes the apples sing.

Think apple dumpling or apple fritter into coffee cake but not cake cakey. As in, it doesn’t have the same crumb when you cut into it like a buckle.

These breads keep for a few days, if they last that long, but not much longer. Kept cold you may extend the shelf life, but I recommend eating it within the first day or two. We have never frozen these breads to my knowledge, but I can’t see why it wouldn’t freeze well, if warmed gently in an oven before serving.

I know every family has traditions, especially around the holidays. It’s funny that even as I am writing this, I am wondering why I never make this bread during apple picking season- but I don’t. It’s for the Christmas table. You, however, can make it whenever you want.

Momma

I have to admit, when I was helping my mom with these breads, and watching my daughter put the topping on, my heart was full. Three generations of family creating something wonderful and delicious for our loved ones. In my world, it doesn’t get any better than that. The only thing that would have made it better would be if my Dad was there with us, but in a way, he was.

My Dad Mixing Christmas Cookies

I intentionally choose to live a life where I search for the blessings and view every day a gift. On days like these, with loved ones far and near and crossed over, I am thankful for the simple things like cinnamon and walnuts sinking into a sour cream apple bread. They will head out to other kitchens and rest on other people’s tables. My bread will have the most topping because I choose the one with the most (baker’s privilege). It’s that simple. Though the list of people who receive them has shortened, because some have already passed on, the people who do get them know that this is part of Christmas for us. They too, remember, and it will be something I carry on when Mom decides she is tired of making these breads (this will never happen).

For the two mornings after it is baked I will eat a breakfast of Momma’s bread and coffee and be thankful. Thankful for who I am lucky enough to call Mom and Dad, thankful for my children, thankful for this life we live.

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

Momma’s Apple Nut Sour Cream Coffee Cake

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This sour cream apple nut coffee cake has been a part of my family’s Christmas for decades. Delicious apple coffee cake topped with a brown sugar cinnamon walnut mixture.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Cups Flour
1/4 Teaspoon Salt
2 Cups Chopped Apples
1 Cup Sour Cream

Topping:

1/2 Cup Chopped Walnuts
1 Cup Brown Sugar
1 Teaspoon Cinnamon
2 Teaspoons Butter, melted

Instructions

Preheat oven to 350*
Chop apples into small pieces.
Cream together shortening and sugar.
Add eggs, vanilla, and combine well.
Add flour, salt, baking soda, and baking powder alternately with sour cream.
Fold in chopped apples.
Spread batter in a prepared pan (grease and flour in advance).
Combine topping ingredients and spread over the top of the batter.
Bake for 35-40 minutes.

Caramel Filled Snickerdoodles

January 11, 2018 by chrissy@mythankfultable.com

Caramel Filled Snickerdoodles

The month of December was jam packed with all things holidays and programs of one thing or another. As I am writing this, this recipe was made almost three weeks ago but I haven’t had the time or the stamina to write.

I will say this, if you aren’t a snickerdoodle fan (which I wasn’t before this cookie), you may change your mind. I found this recipe on www.sallysbakingaddiction.com and was interested. Anything caramel gets my attention, what can I say? Surround it in a buttery soft cookie and roll it in sugar and cinnamon…you have my attention.

Caramel Filled Snickerdoodles

This recipe was intended for a girls night filled with baking and movies and pajamas. Due to a wrestling tournament, it became one type of cookie on my end, and one movie (and I fell asleep with the dog on the couch fifteen minutes in) but the pajamas and the friendship are the kind where I can do that. My friend and her daughter love me and my daughter even if we are late and can only watch one movie. Life is good.

Caramel Filled Snickerdoodles

For this recipe, you measure out balls of dough into tablespoon sized servings, roll them and refrigerate. Then, taking a half a caramel, you smoosh it between two balls of dough and roll to cover. The ball of dough is

then rolled in a sugar and cinnamon mixture, and baked.

Caramel Filled Snickerdoodles

I think it is important to comment here that if you are using older caramels, the cookie will look sort of, well, breast like. As in, the carmels stay more firm and look rather like nipples. I know. I said breast and nipple in one blog post. So, that said, make sure your caramels are fresh.

Fortunately, the nipples dispersed as the cookies continued to bake and all was well. The soft melty caramel and the sugary sweetness of the cookie made for a nice treat.

Another point to make is be sure to store these in an airtight container- as the buttery chewy texture will turn to a firmer cookie if left out without being covered.

As far as friendships and girls nights and baking go, this was a success. For the snickerdoodle lover it definitely hits the spot. For the newbie covered, I am sold.

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

Chrissy

Caramel Filled Snickerdoodles

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Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter, softened
1 Cup White Granulated Sugar
2/3 Cup packed Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Cups Flour
12 Soft Caramels, cut in half

Topping:

1/4 Cup Granulated Sugar
1 1/2 Teaspoon Cinnamon

Instructions

Combine flour, baking powder, baking soda, cream of tartar, and salt together.
In a mixer, combine butter and sugar until light and fluffy.
Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
Slowly incorporate dry ingredients until combined.
Scoop and roll 1 teaspoon sized balls of dough.
Refrigerate for a few hours up to three days.
Preheat oven to 325*
Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
Roll completed ball in topping mixture.
Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.

Mimi’s Gingersnaps

January 8, 2018 by chrissy@mythankfultable.com

Soft Chewy Ginger Cookies

Anything Mimi makes is delicious. This recipe was originally a cookie swap cookie from my best friend, and the recipe I have is written in my notes is from Mimi. I think we all make them slightly different, but this is the recipe as I got it.

The only thing I do differently (which, I believe so does said person who gave me the recipe) is I am heavy handed when it comes to the spices. As in, use the recipe as a suggestion, and go overboard with all things ginger, cinnamon, and clove. (ok, maybe not so much the clove). I have been known to either heaping spoonful the measurement or even double the spice as written in this recipe, so buyer beware. You can do this recipe as is and it will be wonderful. You can amp up the spices and it will be a cross between a ginger cookie and death by ginger (my preferred cookie).

For me, ginger is a spectacular flavor. I am currently (and have been) in love with David’s Organic Super Ginger Tea. My daughter says it’s like drinking fire. I say, bring it. There is nothing better than ginger with chicken, ginger in my tea, or ginger in my cookie.

Soft Chewy Ginger Cookies

I’ve said it before and I will say it again, if you are going to consume something that is considered indulgent, it should be worth it. So for me, a gingersnap that is meh, I don’t want to bother with. If it is coming out of my kitchen, I want it to be a ginger snap.

Soft Chewy Ginger Cookies

So, soft or snappy? That’s up to you. I like them both. These tend to be chewy, which I love. They can get harder the longer you bake them, and do get a little harder as they cool, but overall, this is a chewy ginger cookie. This batch that I photographed tended to be more spread out than usual- but the taste was exactly the same. The chewy factor was also the same even though I have made these where they do look puffier.

The combination of shortening, molasses, spices, oh my. So good. I roll mine out and refrigerate before baking but you don’t have to. They bake at 300* which is low heat, even by my standards, but this is magic in the works. If Mimi says bake at 300*, I bake at 300*.

When you bake these, your kitchen will make you remember everything about Hansel and Gretel and the Gingerbread Baby (which you must read if you haven’t yet) and for me, home. I loves me a good cookie, but these specifically make me think of my friend and her family and so they are like the soft blankie equivalent in the realm of cookies. You just need them on your tray.

I treat these cookies like I do mint cookies. I keep them separate until the last minute. I don’t want anything messing with the burst of spice.

They are also an easy cookie to bake. One mix, roll in sugar, and bake. Which is partially why they are my go to cookie for cookie swaps. Unlike the multi-step cookies I have shared lately, these are a must make, true as can be cookie. Or as my son’s friend says, “Momma, we gotchu.” cookie.

Some things are snappy and spicy, some people are snappy and spicy. We need them all on the cookie tray. It adds to the mix. I find myself more of a gingersnap person in life, which works for me.

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

Chrissy

Click below for a printable recipe!

Meme’s Gingersnaps

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★★★★

4 from 1 reviews

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Crisco
½ Teaspoon Salt
1 Cup Sugar
1 Egg
½ Cup Molasses
2 Cups Flour
3 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
½ Teaspoon Cloves

Instructions

Mix shortening and sugar until light and fluffy.
Add eggs and molasses and beat again.
Add dry ingredients and mix well.
Roll into balls and then roll in additional sugar.
Bake at 300* for 12-15 minutes. Remove to wire rack to cool.
Cookies will be a little soft and turn hard after cooling.

Mexican Hot Chocolate Cookies

December 28, 2017 by chrissy@mythankfultable.com

Mexican Hot Chocolate Cookies

This time of year tends to lean to the crazy side of things. Food, family, friends, programs, ending semesters, grading, finals, shopping, busy busy busy.

This is in addition to regular life stuff, like sports and work and feeding your family, so imagine my sadness when I realized that the blog hasn’t really gotten attention in a week. Then more sadness when I realized that this cookie has a grand total of two pictures for the whole blog. I guess, in the midst of photographing and recipe typing, this cookie got the short end of the stick. Kind of makes me sad, because of the cookies with the most surprise, this one is delish.

Imagine a dark chocolate cookie, rolled in a mixture of sugar, cinnamon, and two kinds of chili powder. Then baked to a soft dark sweet and spicy treat. You have this cookie.

Originally by Martha Stewart in her glory (yes I own almost every one of her cookbooks), the cookie calls for unsweetened cocoa powder. I have baked it with Dutch process and Dark Cocoa and hands down, my family prefers the darker chocolate flavor. I have also upped the spice factor by adding both Ancho and Chipotle, and increased the amounts, but trust me, with the sugar and the cinnamon, the subtle heat that happens with this cookie is more of a “Oh Wow” than “What the heck?”

As an aside, these spices are from the Atlantic Spice Company, an awesome little shop in North Truro, Massachusetts. This is in the Outer Cape Cod, at the junction of 6 and 6A. A must stop if you love to cook and are on the Cape. They have an amazing selection of spices and teas as well as the very cool gift selection for the culinary artist in your family (many items in my stocking came from the Atlantic Spice Company and I was very pleased).

In all fairness, I do typically warn the consumers of what is what on a cookie tray. My mom is not a fan. Spicy is not her thing. So, in respect for those who want to stay to the safe side of the cookie tray, let your guests know.

If you are the type who loves a little kick, and likes to be inspired, then this is the cookie for you. You can’t go wrong with a spicy dark chocolate chewy cookie that has just the subtlest hints of red flecks amongst the sugar. The cinnamon also rounds this out, so it is just a flavor boom of a cookie.

I also continue to bake my cookies at the lower temperature (I know, who do I think I am to mess with Martha Stewart on a recipe?) to keep them soft and I find that these are the kind of cookies you bake, and serve. As in, tender and break easily after the first day. So if you are planning to bake and freeze or bake and leave out…maybe do another kind of cookie. The good thing is, this dough doesn’t require chilling after mixing and before baking, so you can do this in one setting.

The soft chocolate crinkly top with the mix of sweet and heat makes this the perfect bring along to something like a Super Bowl party, where the folks who are clinging to the wings platter might enjoy spice with their cookie, or an event were foodies who like to try something new are up for a new dessert. I say, it takes all kinds of cookies to make up a tray.

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

Chrissy

Click below for a printable recipe!

Mexican Hot Chocolate Cookies

Print Recipe

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 ¼ Cup Flour
½ Cup Dark Cocoa Powder
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
½ Teaspoon Coarse Salt
1 Cup Butter
1 ¾ Cup White Granulated Sugar
2 Large Eggs

2 Teaspoons Cinnamon
½ Teaspoon Ancho Chili Powder
1/2 Teaspoon Cayenne/or Chipotle Chili Powder (If you are going to go easy, this is the place to do it).

Instructions

In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, and salt. Set aside.
In an electric mixer, combine butter and 1 ½ Cups of sugar until light and fluffy.
Scrape down sides of the bowl, beat in eggs until combined.
With mixture on low, slowly combine dry mixture until combined.
Refrigerate dough for a few hours up to two days.
In a bowl, combine ¼ Cup Sugar, Cinnamon, and Chili Powder
Scoop dough into balls and roll into cinnamon sugar mixture.
Place dough balls on parchment lined cookie sheets.
Bake at 325* for approx. 10 minutes. Bake until cookies are set in the center and are beginning to crack.
Let cookies slightly cool on cookie sheets then transfer to wire rack to cool completely.

Notes

Yield 32 Cookies

White Chocolate Raspberry Cookies and Is it Fixable?

December 27, 2017 by chrissy@mythankfultable.com

White Chocolate Raspberry Cookies with White Chocolate Drizzle

Do you have a recipe you have made for years and everyone likes it and even expects it to appear annually? For me, that would be this cookie. This White Chocolate Raspberry Cookie that has been baked by myself since 1995.

It is not only beautiful, it is also delicious.

A combination of white chocolate that finds itself not only in the form of chunks in the cookie as well as drizzled on top, it is actually melted into the batter, providing the smooth, sweet texture of a regular cookie the extra flavor boost to take it next level.

Then there is the addition of a perfect ruby of seedless raspberry preserves in the middle. It is a decadent cookie. It is a break it in to steps cookie, but it is worth it.

White Chocolate Raspberry Cookies

I think the part of this cookie that is interesting is that it can be broken down into steps. Make the dough and either form into logs to slice (later) or roll into balls to refrigerate. They can stay in the refrigerator for a few days, well wrapped.

White Chocolate Raspberry Cookies

Then bake. Again, put them in an air tight container and you can walk away. Then, right before you are ready to assemble cookie tray or deliver, top with the raspberry and white chocolate drizzle. They are the queen of the cookie tray.

And now the heart of the matter: They are not my favorite cookie. I almost didn’t make them this year.

What? What kind of sales pitch is this? It isn’t.

White Chocolate Raspberry Cookies

I love these cookies. They are just the perfect combination of flavor and tenderness, I make them smaller on purpose because of the sweetness, and they are so so pretty.

I think, like a great dog or a long time friend, they hold the comfort of the familiar. I make them every year. It is a constant. It is respected and I treat it with the same level of love my other cookies get. The pride is still there when they turn out the way they should.

They are not the sea salt caramel I have been bubbly over, they are not the new and shiny. They are the old and shiny. The cookie I am expected to make because they are my cookie.

With a blog I want everything to be new and exciting. However, these are my been doing it forever and not exciting. But that’s me. We’ve been in this baking game together for two decades now, this me and this cookie.

Now you, if you have never had one, or even if you have, you will have butterflies. Trust me, you’ll love them.

Funny thing is, I am not a recipe hoarder. I had no idea people wanted to know how to make these. I don’t remember anyone asking for the recipe…But I am HAPPY to share it. Actually, the recipe comes from my Better Homes and Garden Cookbook. One of the oldest cookbooks in my pantry. It opens to this recipe because it’s one of those recipes. The kind where the book has the splatter and water wear…you know what I mean.

The secret to these cookies is cooking at a low temperature. It is white chocolate and butter friends, both brown easily. Nobody wants a hard brown bottom cookie. Nobody. So you have to watch. One batch will be ready in eleven minutes, the next time you make these they can be ready in ten or twelve. Bake on parchment or silpat lined cookie sheet. Bake at 325*.

A double batch of this recipe can yield four dozen smaller cookies. You want to keep them on the smaller side because they have a cookie/confection like quality. It’s the white chocolate that makes it so.

Also, the dough can seem like it isn’t what it should be, but it will be, trust and have faith. The combination of butter and white melted chocolate give the dough an almost drier consistency when you are rolling the balls or into logs to slice (when I slice them, I make them 1/4″ thick…I don’t use a ruler for this). They will get into the oven and suddenly transform to white, soft, buttery velvet cookies.

Maybe the stress on my relationship with this cookie is because I want them to be the perfect cookie every time. People expect it. I expect it. Which is why they almost didn’t get made this year. What if the batter decides to look dry again? What if the bottoms are brown? What if the drizzle looks like ploopy white globs of goo? (It’s happened). What if I melt the chocolate wrong and it burns and that smell…oh that smell… See? A million things could go wrong.

A million things don’t go wrong. And if they did, it’s cookies. It isn’t life altering.

I have a phrase I use A LOT. “Is it fixable?” Is it? If it is, then fix it. If it isn’t, then solve it or start over.

I use this phrase with my own children: Spills? Scratched the car’s paint (but didn’t get hurt)? Said the wrong thing (and need to apologize)?

I use this at school: Wrote something incorrectly? Read something that didn’t make sense? Need to pick things up that tipped over accidentally?

I use this for myself: Long day? Stressed? Too many things to do on the list? Can’t be the perfect (fill in the blank here my titles range all over the place)?

If we can’t fix it, it’s a problem. If we can fix it, then there is a path to take. Some things can’t be fixed. Like when cookies don’t turn out like the picture, or you can’t go back and redo a situation the right way. So you do your best to make it better, or toss the crappy cookies out and start over. It’s butter and sugar people. Let’s not be worried about the small stuff.

Which is why, in the end, these beautiful cookies are on my cookie tray for Christmas. Or, in this case were, and you can make them before the new year or for Valentines Day, because they have hearts and love all over them.

This blog, and it’s author will and are going to be streamlining and lightening up. Literally. But for the next nine recipes or so, we are packing in the sugar and the sweetness because there is a time in life for sweetness.

There is a time for softness, and kindness, and beautiful. So we make the cookie that people want. Because when you hand over these cookies to someone who loves them, it makes you feel like a better human being. We need more of that in our world. People who feel like they can fix and be better human beings. Including myself.

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

Chrissy

Click below for a printable recipe.

White Chocolate Raspberry Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

8 Ounces White Baking Bar or White Chocolate Chips (chopped)
½ Cup Butter
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Eggs
2 ¾ Cup Flour

½ Cup Seedless Raspberry Jam
3 Ounces White Chocolate Baking Bar
½ Teaspoon Shortening

Instructions

Divide 8 ounces of white chocolate baking bar or white chocolate chips into 2- four ounce segments- melting four ounces and reserving the other four ounces to add to the dough as chips or chunks. Set the melted white chocolate aside to cool.
In a mixer with a paddle attachment, beat butter until light and fluffy. Add sugar and cream together.
Add baking soda and salt. Beat until combined.
Add eggs and melted white chocolate.
Beat in as much flour as you can with mixer. Then add remaining flour by hand stirring with a wooden spoon.
Stir in remaining 4 ounces of chopped white chocolate or white chocolate chips.
Roll dough into logs and wrap in parchment or wax paper and chill.
Slice logs into slices and bake at 325* for 8-10 minutes.
When fresh from the oven, make small indentation with a spoon in the middle of the cookie.
Allow to cool. Cookies will store in an airtight container for up to three days or freeze up to a month. If freezing, freeze cookies as is, and decorate with jam and white chocolate before serving.
Right before serving, melt raspberry jam in a sauce pan. Spoon ½ teaspoon of jam onto each cookie.
In a saucepan, combine remaining white chocolate and shortening until melted.
Drizzle white chocolate mixture over jam on each cookie, forming a drizzle. When I do this, I try to cover the jam so that the cookies are able to stack slightly without getting “jammy.”

Double Chocolate Peppermint Biscotti and Being Kind

December 16, 2017 by chrissy@mythankfultable.com

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

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

Chrissy

Click below for a printable recipe!

Double Chocolate Peppermint Biscotti

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Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

1/2 Cup (One stick) Butter
1 1/4 Cup Granulated White Sugar
2 Eggs
3/4 Cup Dark Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups of Flour
1 12 ounce bad of Semi-Sweet Morsels

Topping:

1 Cup of White Chocolate
6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

With a mixer, beat together butter and sugar until light and fluffy.
Mix in dark cocoa powder.
Add eggs and extracts, mix until combined.
Add in salt, baking soda, mixing well, then add in flour slowly.
Fold in chocolate chips.
Turn dough out onto a lightly floured surface.
Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
Bake at 325* for 30-35 minutes.
Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
Flip cookies- cut side up and bake for an additional 5-10 minutes.
Allow the cookies to cool.
Crush candy canes (I use a ziploc baggie and a hammer for this…)
Melt white chocolate and drizzle over cooled cookies.
Sprinkle crushed candy canes while the white chocolate is still melty.

Eggnog Biscotti with Rum Glaze (Even if You Don’t Like Eggnog or Hallmark Movies)

December 15, 2017 by chrissy@mythankfultable.com

Eggnog Biscotti with Rum Glaze

Eggnog is one of those things I associate with the holidays even though I may only take a taste. If I had to choose flavors and food items to have in my arsenal of holiday goodies, I have to admit, eggnog would get a nod, a, “Oh eggnog is out, it’s the holidays” (in a sing-song voice) but then my shopping cart and I would keep-on-a-walking.

I don’t want to come out and say I don’t like eggnog. It’s a texture thing. It’s a I’m-not-a-milk-drinker thing. But, I’m kinda not a fan. However, at my latest cookie swap with my amazing baker friends I came across a new to me cookie – an Eggnog Log.

Eggnog Biscotti

I will be baking these for the blog soon (especially since I bought eggnog for this biscotti recipe), but the knock out flavor those cookies delivered may have changed my mind.

What a cool tasting cookie. Nutmeg, festive, sweet, and my wheels got spinning. Of course you also know I am slightly obsessed with biscotti and my new love of baking them now that they don’t terrify me. So, in my recipe search I came across this recipe for a glazed Eggnog Biscotti, which required the addition of a new Rum Extract to the baking pantry. Sign me up.

Eggnog Biscotti

Again, biscotti is a simple process comparatively. Where you would chill the dough with any other cookie, you bake biscotti the first time right away. Where you would scoop or roll, you are slicing with a knife. Where you would be exchanging one tray of baked cookies for the next, you are cooking the whole batch at one time. It’s pretty cool. Oh, and the smell these cookies give off when baking is perfection. It tastes like what you would imagine the Hallmark movie houses smelling like…

Ok, I don’t actually watch Hallmark movies but everyone around me does. I’ve seen enough to know. Give me my on-demand of Playing House Seasons 1-3 and I am happy. I’ve also been sucked into the Stranger Things series by my son, who told me we need to watch it. Which, I agree we do. (I am only up to episode four in season one).

But back to the biscotti.

Eggnog Biscotti

This biscotti is mixed up, formed into logs, baked, sliced on an angle, and baked a second time at a lower temperature until dry and lightly golden.

Then, the glaze is a simple mixture of confectioners sugar, eggnog, and rum extract.

I will say, give yourself time for the glaze to dry before packing these beauties up. I personally don’t like sugary sugary glazes, as in, all you taste is the sugar. So- I made my glaze/drizzle a little thinner. It was worth waiting for the glaze to dry to eat it. Although, who are we kidding, I tasted it as soon as it was on the completed batch. Listen, you will smell these and you will want to eat them.

What I really liked about this biscotti is I connected with fellow eggnog haters, I mean, other people who don’t swig eggnog like water. People who said, just like me, “You know, I don’t really like eggnog, but these, these I like.” Which is a great thing. Just like the day someone says, “I really don’t like vegetables but I like your Brussels sprouts.” Major win.

Even if you don’t LOVE eggnog, you will LOVE this recipe. If a recipe could give you a kiss in the snow or save a town of Christmas toy makers, or find the perfect new nanny, like on Hallmark…this is that cookie. Or, at least, make your house smell like Hallmark movies and make your cookie platter diverse.

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

Chrissy

Click below for a printable recipe!

Eggnog Biscotti with Rum Glaze

Print Recipe

Delicious biscotti with eggnog, delicious nutmeg and rum notes. Eggnog and rum drizzle. Original recipe by Brandie Valenzuela, with slight modifications.

Author: chrissy@mythankfultable.com

Ingredients

Scale

For Biscotti:

1 Stick or 1/2 Cup Butter
1 Cup Granulated Sugar
2 Eggs
2 Teaspoons Rum Extract
1/2 Cup Eggnog
2 Teaspoons Baking Powder
1 Tablespoon Nutmeg (I used fresh nutmeg with a microplane)
1/2 Teaspoon Salt
3 1/4 Cup Flour

Glaze:

1 Cup Powdered Sugar
1 Teaspoon Rum Extract
2–3 Tablespoons of Eggnog

Instructions

Preheat Oven to 350*
Line a large baking sheet with parchment paper or silicone baking sheet.
In a mixer, cream together butter and sugar until light and fluffy.
Add eggs, and mix until combined.
Add eggnog and rum extract.
Add salt, baking powder, and nutmeg to the mix.
Slowly incorporate flour and mix until well combined.
On a floured surface, divide the dough to into two portions.
Shape dough into two long rolls/rectangles, approximately 12-14 ” long.
Place dough on the cookie sheet, with a few inches apart (dough rises as it bakes).
Press down on each roll until it is 1/2″ high.
Bake for 25 minutes at 350* and the biscotti is golden brown.
Allow biscotti to cool, then transfer to a cutting surface and cut on the diagonal.
Reduce oven to 325*
Return biscotti to the oven, cut side up for a second baking time of 10 minutes on each side. Finished cookies should be slightly crunchy and golden brown.
Cool cookies completely.
To make drizzle, combine ingredients to the right consistency.
To drizzle the biscotti, use either a small spoon or fork and drizzle over biscotti.
Allow glaze to dry before packaging up.

Chocolate Dipped Orange Biscotti and Fear of Doing New Things

December 13, 2017 by chrissy@mythankfultable.com

Chocolate Dipped Orange Biscotti

So…true confession, biscotti has always terrified me as a baker.

I know, that sounds foolish, because terrified is a very strong word for a baking adventure, but there it is. It’s a dough that you divide in two and bake all at once, then slice and REBAKE? As in, risk brown bottoms not once but twice? Yeah…hard pass.

In every cookie swap I join, it’s the biscotti I hide for myself. (Come on, you all hide stuff from your children). If I am having coffee at a pastry shop with a friend, the biscotti winks at me and says, “Hey girl, you know you want me to come along. You can dip me in your coffee and my chocolate will get all melty.”

Ok, sorry if I just made biscotti sound like porn or a bad meme. But it’s true. It’s the one cookie I love that I have never made.

Until last night.

At my Library Cook Book Club Cookie Swap (I brought the Dark Chocolate Crinkle Cookies), when I confessed my fear of biscotti, I was challenged by my wonderful cooking friends to try my hand at biscotti for the blog. “A blog challenge if you will.” (I just said that in the Project Runway season sixteen “twins” voice in my head). So I began my research. Turns out, there are a lot of biscotti options out there.

Pleasant surprise, biscotti turns out to be one of the easiest, most beautiful cookies to make, and did I mention easy already? because they are. If you have attempted the Dark Chocolate Sea Salt Caramel Cookies or the Browned Butter Sea Salt Caramel Cookies, you have already superseded the cookie hard to make expectations.

So, here I am with another major life lesson, you don’t know until you try. Easy to dish out as a parent, not so easy to do as a grownup.

Truth be told I am not good with new or uncomfortable. I am not a fan of icebreakers, I do not like to have to get up and be silly unless it is spontaneous or I initiate it.

I am a team player, I have done fun things like swim with dolphins and ride the slide that goes through the shark tank. We’ve had kitchen dance parties. I’ve been known to see how many different beaches we can walk on in a day. Don’t get me wrong. I’m not totally rigid and predictable.

But new things? No. I have a mantra I made for myself years ago when it came to new jobs or adventures, “You can try anything for two weeks.” (then reevaluate the situation to see if it sticks or I was right in my initial mindset of NO). Or in this situation, I could try to make biscotti. I couldn’t really judge how difficult it is until I tried, right?

So, I tried. I selected Chocolate Dipped Orange Biscotti, because chocolate and orange are two of my favorite flavors. The original recipe from www.portandfin.com seemed pretty straightforward. I switched out the extract and of course added more orange zest. I also used semisweet chocolate because it is what I had in my pantry.

One bowl mix, one stick of butter, about an hour of my life in the kitchen, very little risk.

The dough comes together quickly, and is turned out onto a lightly floured surface and formed into two long rectangles. Then it is baked. Surprisingly the small rectangles not only get bigger but also puffier, which was very cool. I had intended smaller shaped biscotti and ended up with the “normal” sized biscotti.

Let the bars cool for about ten minutes, take out that big knife and slice on the angle. Then place them back on the cookie sheet sideways (middle side up) and bake a second time.

I used parchment paper, and followed the baking time closely. The great thing about biscotti is it is supposed to be a drier cookie. It is also supposed to be more golden than the average cookie, so the fear of brown bottoms has to go. And by brown bottoms I am talking about slightly darker than the cookie itself, not like a burnt sienna crayon.

Once the cookies are done baking a second time and cool, melt that chocolate and dip away.

SO GOOD.

So here’s the funny thing that happened as soon as I bit into my first baked biscotti. All of these memories of biscotti came flooding into my mind.

Like anisette sponge cookies which I think was the closest I can remember to biscotti as a kid.

Like the first time I had biscotti with my dad with coffee like a real grown up.

Or the many conversations over coffee with my good friend Beth and the variety of biscotti she used to have at my disposal, (thanks friend).

Or that one time George and I ran away from home to Newport and got caught in the rain, and bunkered under the porch at The Coffee Grinder on Bannister’s Wharf and sipped our lattes and shared a biscotti. Which, to this day, is one of my favorite moments. (As documented on the Instagram pic below).

Biscotti in the rain with George

I got to thinking, how many other things am I afraid to do that are actually really easy but I’ve built up in my head to be scary (hello spin class/cross fit/trip to Europe/redoing my bathroom on my own/setting down a patio path) that I might be able to do just as easily as bake these cookies? Ok, some things require a professional, but you get my meaning.

All this to say, make the biscotti. You won’t be sad you did.

Bonus: my son, who is currently wrestling and watching everything he eats, ate one and said, “Mom, so good.” Which, as a momma, is the best compliment. Or at least, to me it is.

I might even go as far as to say my baker pride inched up a notch. Which, is good for the soul. Probably not as good as the spin class that I am afraid of and should take would be for my figure, but hey. I’ll take my romance of the biscotti for now. Baby steps and conquering fear and all that.

As an aside, I will also be posting about the Eggnog Biscotti with Rum Drizzle ASAP, as I couldn’t stop with one type of cookie. Because, baker fear issues. I’m also planning a chocolate peppermint biscotti and I probably won’t stop there. I may be slightly obsessed, just saying. That’s what happens when you find yourself newly in love with something or someone. You just have to know more, and biscotti, I am all heart emoji eyes for you.

I hope you enjoy this recipe, and sit yourself down with one and a warm beverage of choice, because they are a kick your feet up and enjoy yourself cookie if ever there was one.

Chocolate Dipped Orange Biscotti

As always, thank you for coming to the table!!!

Chrissy

Click below for a printable recipe.

Chocolate Dipped Orange Biscotti

Print Recipe

Delicious Orange Biscotti Dipped in Semi Sweet Chocolate. Original recipe found on www.portandfin.com with some minor changes.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (One Stick) of Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Teaspoon Orange Extract (If you don’t have this you can use vanilla or almond)
2 Tablespoons of Orange Juice
3 Tablespoons Orange Zest
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 1/2 Cups of All Purpose Flour
1 Egg White mixed with 1 Teaspoon of Water (For brushing the dough before first baking)
1/2 Bag of Semi-Sweet or Dark Chocolate morsels.

Instructions

Preheat oven to 325*
using a mixer, combine butter and sugar until fluffy.
Add Orange Zest and combine.
Add Orange Juice, Eggs, and Extract (Orange or Vanilla) and mix until well combined.
Add Baking Powder and Salt.
Slowly incorporate the flour, mixing until just combined. The dough will appear sticky- that’s how you want it.
Turn dough out onto a lightly floured surface and divide into two portions.
Roll each portion to a rectangle approximately 12 inches long by 4-5 inches wide.
Place each rectangle on a parchment lined baking sheet with a few inches in between (dough will spread and rise as it cooks).
Brush tops of both rectangles with Egg White and Water Mixture
Bake for 30 minutes in 325* oven until lightly golden and firm to the touch.
Cool for ten minutes.
Lower oven heat to 300* at this time.
With a chefs knife or other longer knife, slice through the rectangles on an angle to the size preferred. (I made mine about 3/4″ wide and yielded about 20-24 biscotti).
Stand each slice on its side, (cut side up) and bake at 300* for an additional 30 minutes or until dried and lightly browned.
Let cookies cool completely.
Melt chocolate in microwave or in a double boiler, watching the chocolate doesn’t burn.
Dip biscotti in chocolate or using a knife, spread a layer of chocolate on the biscotti.
Allow chocolate to set, this can be done in the refrigerator or in a cool location.
Store in an airtight container in a cool location.

Cherry Almond Shortbread Cookies with White Chocolate Drizzle

December 12, 2017 by chrissy@mythankfultable.com

Cherry Almond Shortbreads with White Chocolate Drizzle

Oh the sweet pinkness of these cookies. Tender sweet, bite-sized mouthfuls of cherries and almond. A shortbread cookie that presents itself in a little pink mound with white chocolate icing.

Cherry Almond Shortbreads with White Chocolate Drizzle

I love how these are shortbread cookie without being dry and flat. Even with the two main ingredients being flour and butter, the sweetness of the cherry juice and the diced maraschino cherries give these cookies the jewel like quality and color.

Cherry Almond Shortbreads

While a pink cookie for me is more decorative and makes the cookie platter so much prettier…I am also impressed with the flavor. A cookie has to bring more to the table than a pretty face.

I also wondered about the white chocolate drizzle. I mean, does a cookie that is pink and filled with cherry bits and almond extract really need an additional white chocolate drizzle? The answer is yes. Yes it does.

Cherry Almond Shortbread Cookies

I think the thing about different cookies is that each one really should top the last. Nobody wants a dry or boring cookie. If you are going to put it in your mouth, it should be worth the caloric trade off. And if it is a sweet, especially if it is a sweet, it should definitely be worth it. So, while these little darlings were good without the drizzle, the tiny bit of white chocolate was just what they needed to be front and center.

This cookie is fairly simple in that the hard parts are chopping the cherries, and waiting for the dough to chill.

For this recipe you make and chill the shortbread dough. Then, when thoroughly chilled, you form small round scoops or roll into balls. Personally, I use a cookie dough scoop, then roll them to make them smooth. These baked up at 325* in about 10-12 minutes. I took the first batch out at ten, and liked the extra minute or two – I don’t like a browned bottom cookie at all- so watch your oven and don’t wander too far while baking.

When you remove them from the oven, they are perfect little pink mounds. They are not fluffy or cloud like- they are a denser cookie- as they are actually a shortbread. But the almond and cherry add a really nice flavor that works with the size and color of these little cookies. I wish my daughter were younger and we still played tea party. This would be the cookie I would serve, for sure.

When the cookies are cool, the white chocolate drizzle is just enough to finish them off. If you are freezing these cookies, hold off on the white chocolate drizzle until ready to serve.

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

Chrissy

Click below for a printable recipe.

Cherry Almond Shortbread Cookies with White Chocolate Drizzle

Print Recipe

Delicious pink shortbread cookies that pack a cherry and almond punch. Original recipe from www.sallysbakingaddiction.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Unsalted Butter
2/3 Cup Granulated White Sugar
1 ½ Teaspoon Almond Extract
1 Tablespoon Maraschino Cherry Juice
2 Cups All Purpose Flour
20 Maraschino Cherries, drained chopped
4 Ounces White Chocolate

Instructions

Using a mixer, beat the butter at a high speed until light an fluffy.
Add to medium speed, and add sugar, and almond extract.
Scrape down the sides of the bowl, and drizzle in cherry juice.
Turn off mixer and incorporate dry ingredients. A soft dough will form.
Add chopped cherries and mix until they are distributed throughout the dough.
Wrap dough in saran wrap or wax paper and refrigerate.
Preheat oven to 325*
Scoop and shape dough into balls.
Bake for 10-12 minutes on parchment lined baking sheets.
Cool cookies on wire rack.
Melt white chocolate and drizzle over cookies.

Orange Cranberry Shortbread Cookies

December 11, 2017 by chrissy@mythankfultable.com

Orange Cranberry Shortbread Cookies

No New England cookie platter would be complete without something cranberry. Or, I should say, my cookie trays need to have cranberry somewhere. I think, to make a pretty cookie presentation there has to be a mix of colors and textures, and where the sweet has a different twist from one offering to another.

While I am more of a chocolate or salted caramel cookie fan, I do think shortbreads have a place in this world. Especially when they are lightly dusted with sugar, and packed with the sweet tangy punch of cranberries and orange zest.

Cubed Chilled Butter

The tricky part about shortbread cookies is the perfect consistency. Cutting the cold cubed butter into the flour until the dough has a sandy texture, then adding just enough liquid to bring the dough together without being too moist.

Cranberries and Sugar

This recipe has been in my cookie file for a long time, and I do not know where on the internet I found it. I did make some changes, including the amount of orange juice involved. I have in the recipe up to 1/2 Cup of freshly squeezed orange juice (I zested the orange and squeezed it for the juice). I add the juice in tablespoon at a time measurements because it really does depend on the flour and how much liquid the shortbread dough will take to hold together and still be tender. It’s a watch and feel game- you want it to stick together but not be stick-y, ya know?

Shortbread Dough

The cranberries are dried (I used Craisins) and pulsed in a food processor with some sugar and added to the dough. I find the zip of orange and cranberry together add a perky flavor to the otherwise traditionally buttery dough of shortbread.

I’m not going to lie. When it comes to this kind of cookie, I am a believer that more is more. I will always be heavy handed when using zest or something like that. If you find that there is extra zest or an additional 1/4 cup of cranberries, throw them in the dough. The cookies won’t lack for that extra teaspoon of orange zest.

Once the dough comes together, form into logs and refrigerate for a few hours or overnight in parchment or wax paper. The key to this is making sure the wrapper is tightly sealed around the dough. Any open edges, you run the chance of the dough drying out- and this is not the dough to have dry out. (Think play-doh after the lid wasn’t put on correctly).

Once the dough is chilled, slice the logs into 1/4 inch slices (I do not use a ruler for this…no one has time for that). Then coat the disks of dough in sugar, and place on a parchment or silicone mat lined cookie sheet. (Have I mentioned Santa is bringing me new Silpats? Can’t wait!).

These cookies are tender and so when they are baking- you need to be on it. These cookies are essentially butter, flour, and sugar, with your decorative mix ins. While the butter melts into the dough making light little pockets of air-it can also burn or brown quickly, which, is bad. Unless you like browned bottom cookies, in which case we can’t be friends. (Kidding! I’m kidding…sort of).

Once the cookies have cooled, they will freeze nicely for at least a month, or stay fresh in a sealed container for a few days. Shortbreads don’t have that chewy consistency, but these do hold their own, the buttery base kind of melting in your mouth with the chew of the cranberry.

Personally, I love the way these cookies smell and look more than anything. They smell so citrusy, and the sugar glints off the dough in just the right way…they really are pretty little cookies fit for this New England girl’s table.

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

Chrissy,

Click below for a printable recipe!

Orange Cranberry Shortbread Cookies

Print Recipe

Delightfully fresh shortbread cookies with the sweet tart of cranberries and orange zest. Dusted with sugar right before baking.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Dried Cranberries
1 ½ Cup Granulated White Sugar
5 Cups Flour (spooned and leveled- not scooped)
2 Cups Butter, Chilled and Cubed
2 Teaspoons Almond Extract
2 Tablespoons Orange Extract (I used more in my cookies- I love orange zest)
1/4 – 1/2 Cup fresh squeezed orange juice (add by teaspoonful until dough comes together)
Additional Sugar to coat cookies before baking

Instructions

Combine cranberries with ½ Cup of sugar in a food processor and pulse just until cranberries are broken down into smaller pieces and combined with the sugar.
Combine flour and remaining sugar in a different bowl.
Using a pastry cutter, cut butter into the flour and sugar mixture until resembles fine crumbs.
Stir in cranberry sugar mixture, extract, and orange juice by teaspoonful and using hands, knead dough into a ball.
Shape dough into a log, and chill in wax paper or parchment paper (four hours to two days).
Preheat oven to 325*
Slice logs of dough into ¼ inch slices. Coat cookie slices with sugar.
Bake cookies on parchment lined cookie sheet for 10-12 minutes or until cookies are set.
Let cookies cool for several minutes on baking sheet before moving to a cooling rack.
Store in airtight container for three days or freeze for up to three months.