Italian Hazelnut Cookies (Baci di Dama)

Christmas On The Couch
It is officially December…which means cookie season is here! I love cookie season. Planning the selection. The cookie-palooza day of baking and the packaging. The best part, of course, is the delivery. The look on people’s faces never gets old.

This year is going to look a little different.

While on vacation this past July, I injured my knee—which required surgery. So, I am on the couch for the foreseeable future. That means cookie-making is not in the cards. At least not for me. But, I refuse to go without.

So, I am enlisting the help of my resident sous chef. And, between the two of us, we should be able to make things happen. First up will be our traditional Swedish Gingers Cookies which we will be devouring while I micromanage the decorating of the tree. After that, we will have to see…as this year’s cookie lineup has yet to be determined.

The list will no doubt include traditional favorites like Classic Scottish Shortbread, Chocolaty Caramel Thumbprints, and Red and White Pinwheel Cookies. We’ve been looking at books and websites for some new additions. But, one thing I know for certain is that last year’s star of the show will be back.

These little Italian Hazelnut Cookies require a bit more labor and attention than the average cookie. But, they are soooo worth it. They are a hazelnut lover’s dream! I swap chocolate ganache for Nutella to make the sandwiches. This both adds hazelnut flavor and makes things a bit easier. And, this year I am all about easier!

Italian Hazelnut Cookies Recipe (Baci di Dama)
Adapted from Americas Test Kitchen
Yields 32 small cookies

These tiny Italian hazelnut-chocolate sandwich cookies are made from a very rich, fragile dough that easily crumbles when you bite into them. Read more…

Mocha Pound Cake

Let Them Eat Cake
There you sit. You have your turkey and gravy. You have your stuffing and your mountain of mashed potatoes. The cranberry sauce sings its siren song to you from the middle of the table. Your mouth is watering in anticipation of the feeding frenzy that is about to commence. (Step aside Joey Chestnut.)

The little voice inside your head reminds you to save room for dessert. But, you know that dessert consists mainly of pies. You are not really a fan of pumpkin pie or any kind of pie. The accompanying vanilla ice cream is always good but lacks a certain wow factor. What do you do? Leave room for the ice cream or go big on the yams?

To me, the Thanksgiving feast isn’t complete unless there is a pecan pie at the end of it. Some have the same intense feelings towards pumpkin pie. For my dad, it’s a mince pie. One of my relatives, though, is the ice cream guy. The reason? He just doesn’t like pie. Any pie. (I know. Freak of nature.) It got me thinking about what would be an appropriate cake for Thanksgiving.

My daughter suggested a carrot cake which makes a lot of sense given the spices. But, she was adamant that there be no raisins. (There is a serious raisin aversion amongst my children). I figured anything harvest-y would work well. A spicy cake with hazelnut frosting is very autumnal, or even this Apple Cake with Brown Sugar Frosting would be lovely.

But, what about getting away from the flavors of pumpkin and other pies? You could just go crazy with a double chocolate cake. You can never go wrong with a chocolate cake. This Mocha Pound Cake recipe works particularly well for a couple of reasons. It is a bundt cake which makes it easy especially when oven space is at a premium. And, it contains coffee which is always necessary to battle the snoozies after you have stuffed yourself…

Mocha Pound Cake Recipe
Adapted from King Arthur Baking Read more…

Apple Bourbon Cake

October Fest
Last weekend some friends hosted their annual Oktoberfest celebration. It was perfect. The weather was crisp and fall-like. The beer flowed and many pretzels were consumed. There were tasty brats and my favorite bockwurst. There may also have been lederhosen but it’s a visual that I’m trying to ignore.

I was in charge of bringing a dessert. But, what does one bring to a beer party? Chocolate seemed wrong. So, I figured a harvest-y flavor like apples would pair nicely. And, since the group was mostly adults, I knew something boozy would also work well. I went with this Apple Bourbon Cake, and it didn’t disappoint.

Don’t be afraid of the bourbon glaze. The flavor is not as overpowering as you might think. Some lightly sweetened whipped cream is a must, though…

Apple Bourbon Cake Recipe
Adapted from Melissa Clark, NY Time Cooking
Yields 10 to 12 servings Read more…

Strawberry Balsamic Ice Cream

Berry Different
When you ask most kids what their favorite ice cream flavor is, more often than not it will involve chocolate, and/or caramel, and some sort of add-in like marshmallows or Oreo cookies. My son always had a different answer. Don’t get me wrong, he would never refuse a scoop or three of something gooey and chocolatey. But, if you ask him was his favorite is, he will tell you it’s strawberry.

I like to do as much as possible with the summer produce that’s available. This includes making ice cream out of the best peak-of-ripeness fruits I can find. I am a peach lover. So, it goes without saying that I make peach ice cream at least once during the warm months. Sometimes I whip up a quart of cinnamon ice cream because it’s ridiculous melted on a warm slab peach pie.

Strawberry is the flavor I make most because I like to have it readily available in the freezer for craving emergencies. A “Rescue Ice Cream”, if you will. For the record, I use the phrase “rescue” a lot. I have a stash of “rescue” chocolate in my pantry for those times when nothing but chocolate will do. Alas, I have to constantly move my stash because others in my household freely “rescue’ themselves and they are like bloodhounds on the scent.

Most people think of strawberry ice cream as the sad, artificially-flavored third of the Neapolitan carton that only gets eaten because there are no other options. In fact, strawberry ice cream can be amazing if you use really good and ripe strawberries. Anything less will produce a lackluster finished product. This recipe for Strawberry Balsamic Ice Cream is one of my favorites.

And, don’t be scared off by the addition of balsamic vinegar. You don’t really taste it in the ice cream. It’s purpose is to intensify the flavor of the strawberries for a fantastic summer treat.

Strawberry Balsamic Ice Cream Recipe
Adapted from Sweet Cream and Sugar Cones by Bi-Rite Creamery
Yields 1 Quart

This is one strawberry ice cream recipe that you can use even if you have slightly out-of-season berries. The addition of the balsamic vinegar adds both complexity and some of the acidity that was lost from freezing the strawberries.

If you want a smoother ice cream, you can also strain the seeds out of the purée—or enjoy the crunch of the tiny seeds. Read more…