Pistachio Raspberry Pinwheels

Why do I struggle so with Pinwheels? They always taste good but never, ever come out! Wanted a Jam/Jelly cookie option in my gift boxes this year. I am tired of the Jam Thumbprints that I always make and really wanted to do something different. Don't get me wrong, Jam Thumbprints are delicious and are always well received. I just wanted to shake it up a bit.

I should have stuck with the old favorite. These taste delicious, but they just put me in a bad mood! They never look like the picture and the doughs are always hard to work with.

You try it. If you have better success, let me know.

Happy Baking!

Pistachio Pinwheels

(adapted from Cuisine at Home, Holiday Baking)

dough:

2 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 stick unsalted butter, room temp.

1/2 cup shortening

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1 tsp. almond extract

3/4 cup finely chopped pistachios

filling:

1 1/3 cup raspberry jam

4 tsp. cornstarch

directions:

1. combine flour, baking powder & salt, whisk

2. cream butter, shortening, both sugars in a bowl, until smooth.

3. add egg & almond extract until blended. add half flour mixture, beat to combine. add other half of flour until incorporated. stir in nuts (I chopped nuts in mini Cuisinart until very fine).

4. divide dough in half & wrap separately in plastic wrap, pressing dough in to a rectangle. Chill for 2 hours

5. stir together jam and cornstarch in small saucepan. bring to a boil and simmer for 5 minutes. Cool 20 minutes then cover and put in fridge for 1 hour.

6. roll one portion of dough at a time, on parchment to form a 10x12 inch rectangle, 1/8" thick. Thinly spread 1/2 jam filling over dough, leaving a 1/2" border. Roll into a log. Wrap in parchment. Repeat with other dough. Chill 24 hours.

7. Preheat oven to 350*, line baking sheets with parchment. Cut well chilled dough into 1/2' slices. Transfer to baking sheets and space 2" apart.

8. Bake until edges are lightly browned, 15-17 minutes. Transfer to wire rack.

Chocolate-Dipped Florentine Shortbreads

These are scary. Scary good!

I found this recipe in an old Food and Wine (recipe here) magazine. I found it by accident. I am sure I missed it when I originally got this particular issue of F & W in the mail. I am sure because I had never really "read" my magazines. I was simply happy with getting them and then watched them pile up on my nightstand, collecting dust. I am in the process of going through ALL my magazines. I cut out and save the recipes I want to try and put them in a spiral drawing pad. I have one pad for "photo inspiration", one for "recipes to try" and one for "packaging ideas".

I love my new system. It is forcing me to not succumb to the mundane. It is so easy for us to get into a rut, especially when it comes to cooking for our family. I try really hard to introduce different and savory foods to our kids each week. I always make an old favorite, but for the most part, I am constantly trying new recipes. There are 5001 ways to make chicken, don't you agree?

This is the one cookie (for my holiday cookie extravaganza) that I actually assembled and baked. I toyed with the idea of just making and freezing the raw shortbread crust. However, once I made the crust, I just decided to follow through and complete the task. Plus I wanted to give them the full taste test. Glad I did. I will be getting more almonds cuz I have a feeling that this particular batch is going to disappear, quickly.

These cookies are so good that even Isaac (the king of savory) swooned when taking his first bite. These are going to the top of "household favorites".

Make these immediately!

Boxes, Bows and Packaging

For me, presentation is everything. The cookies inside the box can be good but they are not great unless they are presented well. I spend lots of time (and extra loose change) on ribbons, boxes, tissues, bags,

anything that adorns a box and gives it a life of it's own.

I have received many personal emails regarding my resources. I have tons. However, I have a select few that I frequent and adore. With the holidays around the corner, this would be as good a time as any to share my resources:

www.nashvillewraps.com

this is my favorite place to buy boxes. I personally

like:

http://is.gd/5ezkG - all colors

http://is.gd/5ezoo - all sizes

I also love their ribbons (the grosgrain)

http://is.gd/5ezsC

http://www.bakingboxes.com

these are more expensive, but the colors are really great. especially in the Spring.

http://www.papermart.com

I like their cellophane, their coffee bags (http://is.gd/5ezGJ)

these are great for caramel corn, small cookie gifts

candy, etc. I don't like the ones with the windows

They have really expanded their ribbon inventory.

I had fun recently buying some of their new

ribbons. Also, their prices on large shipping boxes

are really good.

Crimped Paper Shred is a good alternative to

Styrofoam popcorn for filling creates, tins, boxes

( http://is.gd/5ezOA ).

https://www.mayarts.com

the best ribbons, evah!

http://www.fancyflours.com

just check it out. such fun stuff. the best colored tissue

you will find anywhere!

http://www.atlanticsales.com

tins, you have to buy in bulk so piggy back it with

some friends

I hope this helps.

Happy baking!!

raspberry cheesecake truffle brownies

We are going for an early dinner to friends tonight. I wanted something easy. I originally was entertaining the idea of making a log (like a buche de noel type thing) yet when I got home yesterday from our day of football, soccer, Hebrew school and soccer party, I changed my clothes, crawled into bed and threw the covers over me. I woke up an hour later, refreshed.

However, not refreshed enough to challenge myself with a huge project. Instead, I did something safe, something easy! Cheesecake bars. Always a winner, always makes a crowd happy.

I found this recipe in a Cuisine at Home Holiday Baking Magazine. A lot of the recipes look pretty good (I have a pistachio pinwheel dough in the fridge right now). This one looked too good to pass up.

These are scary good! The raspberry makes this dessert! I am making them again as I left the entire tray for our friends to enjoy!

ingredients:

for the brownies:

4 oz. unsweetened chocolate

1 stick butter, cubed

2 Tbsp. unsweetened cocoa

1 Tbsp. instant espresso powder

1 1/2 cups granulated sugar

1 tsp. vanilla

1/4 tsp salt

3 eggs

1 cup flour

for the topping:

4 oz cream cheese, softened

1/4 cup sugar

zest of one lemon

juice of 1/2 lemon

pinch of salt

1 egg

1 cup fresh raspberry

directions:

1. preheat oven to 350*. Line an 8" baking pan with non stick spray. Next time I would use a 9" pan, I like a thinner brownie.

2. Melt chocolate, butter, cocoa & espresso powder in bowl over simmering water. Remove bowl from from heat and add sugar, vanilla and salt. Add eggs one at a time. Mix until smooth.

3. Fold in flour. Spread batter in to prepared pan.

4. Use mixer and blend cream cheese, 1/4 sugar, zest, lemon juice & pinch of salt. Mix until smooth. Add egg.

5. Spread on unbaked brownie mixture. Sprinkle raspberries on top.

6. bake until cheesecake is set and golden on edges. When toothpick is inserted it will be a little gooey. Bake about an hour. Cool to room temp. Cover with plastic wrap and chill 8 hours.

7. Dust with powdered sugar before eating.

Pecan Logs

When I was making my wish list of things I wanted to bake this holiday season, Eli asked, "Mom, are you making logs"? I really wasn't planning on making logs, but when he looked at me with those huge, sad eyes, I couldn't disappoint.

These are one of those perfect cookies. I found this recipe 4 years ago in a special holiday cookie issue of Martha Stewart Living (recipe here). It is similar to a Mexican Wedding cookie, but better. Sometimes I make these longer and they look extra special.

I doubled the recipe, as I always do. These tend to disappear from the wire racks as they are cooling. I had to take into consideration that my family will eat a dozen plus before they make it to their perspective receivers. I made the dough and let it rest in the fridge for a while. Then I rolled each individual cookie, rolled in pecans and put on cookie trays and froze. Once frozen I packed in air tight containers. These are best eaten within a day of baking.

These are a delicious addition to any holiday cookie party.

Gingerbread Blondies

Anything baked in a half sheet, jelly roll pan is a friend of mine. I was really attracted to this recipe for White Chocolate Gingerbread Blondies, yet became even more attracted when I read that these are baked in a 11 x 17 sheet pan. The reason being; it makes a large quantity.

My friend, Diane, was having an open house in her hair salon today. She was going to serve cheeses, fruit and wine. I suggested something sweet and offered to bake. I knew I was going to do some sort of bar, but really didn't know what until I found this recipe a few days ago. I altered it a little. I added a little bit of crystallized ginger to the batter. It gave the blondie the kick it was missing. I also made a brown sugar glaze and drizzled, unevenly over the top of the bars before cutting. This, I feel, made the cookie extra special. Everyone, flipped over these, including the hubby!

These are a must, however don't make them with out the glaze!

Brown Sugar Glaze

2 Tbl. butter

1/4 c. brown sugar

2 Tbl. heavy cream

2 tsp. vanilla

1 cup sifted powdered sugar.

Melt butter in saucepan with brown sugar and cream. When butter melts, whisk until a little bubbling occurs. Take off the stove and add vanilla, powdered sugar and a pinch of salt.

Drizzle, quickly (cuz it sets fast) over bars. I put in fridge to harden. Also, don't add glaze until bars are cooled completely.

Happy baking!

Double Chocolate Cherry Chunk

I am not as organized this year as I have been in past years. Usually, by now, I have made my list and checked it twice! I have an already full calendar for this coming week (baking, shopping, work, meetings, etc.) and I am still adding recipes to the schedule. I just can't stop. I stumble across some new recipe and I simply must try it. I am like an addict.

I found this recipe for Chocolate Cherry Chunk Cookies on Epicurious and I couldn't resist. I love a good chocolate and cherry combo. I have been known to eat a whole chocolate cherry bread (La Brea Bakery) in one sitting. Toasted with a little butter, mmmmm.

I doubled this recipe which gave me tons of cookies. After making the dough I let it sit in the fridge for a day and a half. Cookie batter is like a good wine. It gets better with age. I always let my cookie doughs rest. They are easier to work with and all the flavors have time to meld together. I rolled the dough into tablespoon size balls and flash froze. Once completely frozen, I packed and stored away in the freezer. These were very well received.

p.s. I hate taking photos of very chocolaty things. These photos are horrible and will be replaced when I bake the rest off.