Desserts Sweets Archives | Page 9 of 15

Cherry Nut Cookies: The Last of the Holiday Cookie Tray

December 30, 2010

I really like fruitcake, but I know that not everyone is a fan. These Cherry Nut Cookies take all the best parts of a fruitcake and put them into a dessert that everyone will love! They are modified from one of my favorite cooke recipes by Ina Garten.

I’m not one to complain about food often, but I have to admit, I am so tired of cookies. Give me a couple weeks and I’m sure I will welcome them once again, but right now, I don’t want another bite.

Do you get that way with holiday cookies?

Even though they have worn out their welcome with me, I still wanted to share a recipe with you since I did not get to before Christmas. No worries though. These cookies are perfect for New Years and Valentine’s Day too.

I’ve made this recipe before; the original is called Dried Fruit Cookies by Ina Garten. They are delicious unaltered, but this year I put a little twist on them using less fruit and substituting my favorite lesser refined sugars and whole grain flours.

The result was just as tasty, but was changed just enough to create a whole new cookie. They have a festive holiday flavor because of the cloves, but they really are perfect for any time of year. Add some dried blue berries for a patriotic holiday, or keep them all red for Valentine’s day.

I tried like crazy to find candied cherries without HFCS this year. I ordered from a company online which did not have HFCS on the ingredient label posted. Got my order and HFCS was the 2nd ingredient. They refunded my money, but what a disappointment. If you have a resource, please pass it on!

Be sure to start these cookies ahead of time. The fruit and nuts need to soak and the dough needs to be stored in the refrigerator for at least an hour before baking.

Cherry Nut Cookies
Adapted from Dried Fruit & Cookies by Ina Garten

Makes: 2 1/2 to 3 dozen cookies

Ingredients

½ pound candied cherries, halved
1 tbsp local honey
2 tbsp spiced rum
1 tbsp orange juice
½ cup pecans, chopped
1 cup unsalted butter, softened
½ tsp ground cloves
½ cup Demerara sugar
1/3 cup muscavo sugar
1 egg
¼ tsp salt
2 2/3 cup white whole wheat flour

Prep

Combine the cherries, honey, rum, orange juice and pecans in a small bowl. Cover and let sit at room temperature several hours or overnight.

In a mixing bowl, combine the butter, cloves and sugars. Cream until smooth, about 2 minutes. Mix in the egg.

Add the salt and gradually add the flour, mixing just until combined. Mix in the fruit and nuts along with any liquid. Separate the dough into two portions.

Place each piece of dough on a sheet of plastic wrap. Shape into a log and wrap tightly. Refrigerate for 1 to 3 hours or until firm.

Preheat the oven to 350 degrees F. Slice the cookies with a serrated knife, about ½ inch thick. Place cut side down on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until edges are slightly browned and cookies are firm. Cool on a wire baking rack.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Kentucky Bourbon Barrel Ale & Pretzel Caramels

December 23, 2010

These caramels need few words, so I won’t provide you with many.

I found this recipe several months ago and have kept it tucked away in my arsenal of holiday baking ideas. I decided to make them this week and use one of our favorite beers brewed in downtown Lexington – Kentucky Bourbon Barrel Ale. It is an ale aged in oak barrels that were previously used to age bourbon.

This was my first time making caramels and I practically did a happy dance in the kitchen when I realized they were setting up correctly.

These caramels are nothing short of perfect – soft, sweet, salty – it doesn’t get any better.

Bravo to Sprinkle Bakes which is where you can find the recipe.

Merry Christmas!

Blessings to you and your family this holiday season!

Holiday Cookies – A Recap of the International Blogger Recipe Exchange!

December 17, 2010

Cookies, cookies from around the world!

When Adrienne of Gastroanthropology and I set out to do an international holiday cookie recipe exchange via the food blogging world, I had no idea what to expect. It started when Adrienne asked if I would like to do a cookie exchange with her. Um, partner with a fab food blogger and pastry chef, I think yes. I have enjoyed Adrienne’s blog since I discovered it when I was still an expat myself.

We brainstormed a bit, first thinking we could ship cookies. Then we decided we wanted to keep it international and customs might pose a problem. But what’s the next best thing to getting actual cookies? Cookie recipes! Well, at least if you are a food blogger.

What followed was an exchange of delicious recipes and memorable stories. Once the cookies were baked and recipes posted it got even better. Beautiful photographs, blogger introductions and baking creativity were just a few of the things inspired by the recipe exchange.

We ended up with 19 participants from across the world. That is 19 cookie recipes just in time for your final holiday baking! When you browse the blogs below this is a sampling of what you will find.

Chocolate Peppermint Patties photo by Kathy of A Good Appetite

Mango-Coconut Biscotti photo by Jen of Domestic Divas

Russian Tea Cakes right here on Fake Food Free

Thanks to all those who participated! I hope we can make this exchange an annual event!

Cayenne Chocolate Dipped Pfeffernusee made by A Day in the Life

Penny’s PB&J Cookies made by Mindy’s Mouthful

Lemon Whippersnappers made by A Nutritionist Eats

Brazilian Jubilee Cookie made by French Fries to Flaxseed

Chocolate Peppermint Patties made by A Good Appetite

Coconut Mango Lime Biscotti made by Domestic Divas

Triple Ginger Cookies made by My McDonald Meal

Snowball Cookies made by Eats Well with Others

Maple Brown Sugar Cookies made by Ancient Fire and Wine Blog

Russian Tea Cakes made by Fake Food Free (yours truly)

That’s not all! Head over to Gastroanthropology to check out the other half of the holiday recipe exchange participants. It just keeps getting better from here!

Back Home in Jamaica

December 15, 2010

Welcome home!

That is always the first response we hear when we arrive in Jamaica. Well, after they ask us how many times we’ve been there. This time was number five and after traveling to Antigua for our yearly Caribbean trip last December, I was glad to be back on one of my favorite islands.

If you’ve read my blog for a while you know that the trip we just returned from last night (delayed and minus one bag) is one my husband and I have taken since our honeymoon in 2003. We moved the date to December which happens to be an awesome time because there is nothing like Christmas ornaments and palm trees in lights in the middle of the tropics.

We switch resorts each year and often islands as well. While we consider most all of our other trips travel (which to me means exploration), this trip is vacation. We sometimes do go off the resort like our private tour of Antigua last year, but this year, we just sat, and read, and ate and drank.

Did I mention we ate?

The weather was unlike anything we have experienced in previous trips. We only had a few days of sun, lots of clouds and some pretty fierce wind. Despite that, it is hard to be disappointed when you can watch the ocean, touch the sand, talk to people of one of my favorite cultures, and eat amazing food.

We aren’t buffet people, but depending on the resort are sometimes forced into that at breakfast. Breakfast is where we have to exercise the most restraint and pace ourselves. If you are too tempted by breakfast, then you won’t be hungry for a jerk patty at lunch. If you eat too much at lunch then say good-bye to enjoying your 4 course dinner.

Jerk Chicken Caesar Wrap

Jamaican Beef Patty and a Red Stripe

I guess one could say we’ve learned over the years and try to avoid rookie mistakes. Passing on pancakes is well worth Jerk Pork Roti or Beef Wellington stuffed with spinach and mushrooms and paired with grilled shrimp.

Caesar Salad with a Jerk Chicken Toast

Beef Wellington, Grilled Shrimp and Vegetables

My photos are a mix those taken with good light, bad light, a point and shoot and my DSLR. For what it’s worth, enjoy!

I’ll be back in the North American Christmas spirit and baking away as soon as I get the suitcase unpacked!

Singapore Sling
They make a great one in Jamaica.

Pina Colada with dark rum

Chicken Curry with Poppadom and Mango Chutney

Fish and Chips

My favorite dessert – Coconut Bread Pudding with Ice Cream. Followed closely by…

Coffee Cheesecake with finely ground coffee baked into the top.

Bloody Mary in the morning. My favorite drink because it is made with the amazing
Catch A Fire Scotch Bonnet Pepper Sauce.

My husband’s favorite – 15 year El Dorado Rum on the rocks. Goes nicely with the Christmas decorations.

Chips with Curry. Yes, we had a lot of curry.

My favorite lunch. Salad with a little jerk pork and chicken on the side.

Every day needs a little Rum Punch.

*****************

Now, those of you who entered last for a chance to win the Oh Nuts gift certificate and have been waiting patiently.

The winner via Random.org is #2, Cynthia! I’ll contact you via email. Congrats! Thanks to all those who entered.

Russian Tea Cakes: International Blogger Holiday Cookie Recipe Exchange!

December 7, 2010

Our holiday cookie recipe exchange is in full swing! There are 19 participants and by December 15th each will have made and posted about a cookie recipe received from a fellow food blogger. Shortly after the 15th Adrienne and I will have a summary post with links to all the great cookie recipes so everyone can enjoy the results.

Today, I’m happy to be posting the recipe I received. It comes from Jason of Ancient Fire Wine Blog. Along with this recipe for Russian Tea Cakes, Jason sent along a story about how this recipe came to be a regular on his family’s holiday table. I enjoyed the story so I decided not to paraphrase it for you.

Jason writes:

These are my absolute favorite cookie my Mom always makes at Christmas. They never last long, mostly because of me. I called her to ask for the recipe this week and she told me the story of how she came by it, a story had never heard. When she was a little girl her Mom used to take her and her brothers across the street to a church that held lots of neighborhood activities including potlucks, etc. These cookies would be there from time to time. She recalls being there one day by herself (she can’t recall why or how) and that someone had made the Russian Tea Cakes again.
These were her favorites too so you can imagine how excited she would have been anytime she found them. She enjoyed a few, much like I would if they were just sitting around, but this time she asked around and found the person who made them. She proudly came home with the recipe which she has now been making for 50+ years around Christmas. I believe she was overwhelmed with joy that I called to ask for this recipe. I didn’t realize how meaningful the cookies were to her and I feel so good for having done so.

These cookies hold a bit of a special place in my heart as well. In my family we called them Mexican Wedding Cakes. My grandmother never had a Christmas Eve holiday cookie tray without these cookies on it. She passed away a couple years ago while we were living in Brazil so I fondly remember every way she made our holiday party special. It is foods and memories like these that never fail to bring a smile to my heart.

I didn’t alter the recipe that was sent to me. The specific ingredients I used included unsalted butter, unbleached all-purpose flour and pecans.

I hope you enjoy them as much as Jason and I do!

Russian Tea Cakes
Recipe from Jason of Ancient Fire Wine Blog

1 cup butter
1/2 cup confectioners’ sugar
1/4 teaspoon salt
2 1/4 cups flour
1 teaspoon vanilla
3/4 cup finely chopped nuts
Additional confectioners’ sugar

Preheat oven to 400 degrees. Cream butter, vanilla and 1/2 cup confectioners’ sugar. Add salt, nuts and flour to creamed mixture. Form dough into balls about 1 inch in diameter. Place balls on an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Watch the cookies closely so they don’t get too brown on the bottom.

Cool for 5 minutes and then roll in confectioners’ sugar. After they cool or before you serve, roll in confectioners’ sugar again. Makes about 4 dozen (I rolled mine big so I got a little over 2 dozen).

Whole Wheat Double Chocolate Cranberry Cookies

December 2, 2010

I rarely bake with solely whole wheat flour. I think you probably know why. Who wants to sit down to a glass of milk and a hockey puck?

I love the complex flavor of whole wheat flour, but when it comes to cookies it leaves a lot to be desired regarding texture. That was until I came across the Chocolate Chip Cookies recipe in Good to the Grain by Kim Boyce.

These cookies call for only whole wheat flour. I was skeptical, but I decided to give them a try. I changed them up a bit adding two kinds of chocolate and dried cranberries for some festive color.

Wow, who knew a whole wheat cookie could be so great! Honestly, I’d prefer these over a traditional white flour cookie. They are that good!

It takes a bit of effort to get them to spread well. I scooped the dough out by the heaping tablespoon and then gently flattened them just a bit to help them out. If you do that, you’ll end up with big, beautiful, whole grain cookies.

Whole Wheat Double Chocolate Cranberry Cookies

Adapted from Chocolate Chip Cookies, Good to the Grain by Kim Boyce

3 cups whole wheat flour

1 ½ tsp baking powder

1 tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
½ cup dark chocolate chips
½ cup white chocolate chips
¾ cup dried cranberries

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time and mix until incorporated. Mix in the vanilla.

Slowly mix the dry ingredients into the wet, adding a little at a time, just until incorporated. Stir in the chocolate chips and cranberries. Scoop by the tablespoon and place on a baking sheet pan.

Bake for 16 to 20 minutes until the cookies are evenly baked and slightly browned. Remove from the oven, cool cookies on a wire rack. Makes about 24 large cookies.

Chocolate Crinkle Cookies

November 26, 2010

Psst.

Is it safe yet?

Is it safe to officially break the holiday posts?!

I always feel a bit sorry for Thanksgiving. It’s sad when you walk into a store in mid-November and the one table of ceramic turkeys and pumpkin spiced candles is tucked in a far corner. Meanwhile the rest of the store is plastered with snowflakes, stockings and Santa.

I like to give Thanksgiving the respect it deserves, but once it is over bring on the red and green holiday season! Bring on the cookies, snowflakes, penguins and polar bears!

My husband and I were in Panera recently and he pointed out some festively packaged chocolate crinkle cookies. I’ve seen recipes for them before, but I’ve never gotten around to making them. Instead of buying one, I decided this year I would do just that.

The ones we saw were chocolate-peppermint, but I didn’t have any peppermint extract or fresh mint so I went with classic chocolate. I found a recipe for Chocolate-Ginger Crinkle Cookies posted on Leite Culinaria last year. I made changes in the sugars and flours and omitted the ginger to create my own crinkle cookie. I decided not to use white whole wheat flour in this recipe, but I did select an unbleached white flour.

These cookies are a cross between a cookie and brownie. I like the addition of the extra chocolate pieces because it gives you a little extra something in each bite.

The dough was more like a batter after I mixed it up and I got a little worried that it wouldn’t turn out like a cookie. After it sat in the fridge, however, it firmed up and I could easily roll the dough into balls.

I learned very quickly that the secret to making these cookies crinkle is to roll them heavily in powdered sugar (confectioners’ sugar) to the point where it looks like way too much. The first sheet I baked off I used too little and the white dusting quickly melted away into the cookie as it cooled. I rolled the cookies more heavily the second time and they turned out beautifully.

Chocolate Crinkle Cookies
Adapted from Chocolate-Ginger Crinkle Cookies as posted on Leite Culinaria

¾ cup unbleached all-purpose flour (I use King Arthur’s)
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
¼ cup unsalted butter, softened
6 oz dark chocolate chips, chopped (I used Ghirardelli 60% baking chips)
¾ cup Demerara sugar
¼ cup muscovado sugar
2 eggs
1 tsp vanilla
Confectioners’ sugar

In a bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.

Place the butter and 3 oz of the chopped chocolate in a microwave-proof bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Allow the chocolate to cool for a few minutes.

Stir the Demerara and muscovado sugar into to the melted chocolate and butter. Add the eggs and mix well until they are combined. Stir in the vanilla and remaining chopped chocolate. Slowly stir in the dry ingredients until combined. Cover the dough and refrigerate for at least 2 hours.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place about a ½ cup of powdered sugar in a shallow bowl or on a plate. (You will likely need more as you work your way through the dough.)

Roll the dough into balls. You can make the balls about 1 ½ inch balls or larger for big cookies, about 2 ½ inches. I did a mix of both. Roll the cookies heavily in powdered sugar and place at least 2 inches apart on your baking sheet. Bake for 10 to 12 minutes until the cookies spread and crack and the center of the cookies is firm.

Allow to cool on the cookie sheet 1 to 2 minutes and transfer to a baking rack to cool completely. The cookies will keep for 3 to 4 days in an airtight container, but are prettiest when served within 1 day of baking. Makes 24 to 36 cookies, depending on the size.

On an unrelated note, anyone else out there use Google and feel like it kills the resolution of your pictures? Once I get them in the post, they aren’t sharp anymore. I’m trying not to reduce the resolution too much before uploading them, but it isn’t helping. Anyone have any tips?

Cranberry Oat Bars

November 21, 2010

Happy Thanksgiving week!

There will be plenty of cooking going on in a few days, but I had to start in on the celebrating this weekend by pulling out some cranberries!

Thanksgiving would not be complete without cranberries for me. It is one fruit that I really missed while we were living in Brazil despite my access to a tropical fruit wonderland at the time. I just really missed that tart, tangy flavor that only belongs to the cranberry.

I eat dried cranberries almost every day and I stock up on the fresh during this time of year keeping them in the freezer until I’m ready to make a recipe like this one.

I’ve made these oat bars before, substituting different fruits. The original is made with blueberries and it came from Bryant’s Blueberries, a farm just outside of Louisville, KY. I’ve modified it over time using whole grain flours and a variety of sugars.

You can use just about any berry with these as well as peaches. This time of year, the cranberry is perfect. These bars are sweet enough for dessert, but wholesome enough for breakfast.

Cranberry Oat Bars
Adapted from Blueberry Oat Bars, Bryant’s Blueberries

1 ¾ cups old fashioned oats
1 ½ cups white whole wheat flour
¾ cup muscovado sugar
½ cup walnuts, chopped
½ tsp baking soda
¾ cup unsalted butter, melted
2 cups fresh or defrosted cranberries
½ to ¾ cup demerara sugar
2 tbsp water
1 tbsp arrow root powder
1 tbsp lemon juice

Preheat the oven to 350 degrees F. In a medium bowl combine the oats, flour, muscovado sugar, nuts and baking soda. Pour in the melted butter and stir to mix well. You should have a moist, but crumbly mixture. Reserve about ¾ cup of the mixture.

Grease a 9 x 13 inch baking dish. Press the remaining oat mixture into the baking dish. Spread it evenly and press it firmly into the pan. Bake for 10 minutes.

In a sauce pan combine the cranberries, ½ cup of sugar (add more if you want it sweeter) and water. Bring to a boil, then simmer, covered for about 2 minutes. Stir to break up the berries.

Stir together the arrow root, lemon juice and water to make a paste. Add the paste to the cranberries and stir until the fruit is thickened. Remove from heat.

Spread the fruit over the oat crust leaving just about a ¼ inch edge on all sides. Crumble the reserved topping evenly over the fruit. Bake for 18 to 20 minutes or until the edges of the crust begin to brown. Cool the pan on a wire rack. Once cooled completely, cut into bars. Makes 15 bars.

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

November 14, 2010

Towards the end of last week we were able to catch up on the DVR. One show we’ve been anxiously awaiting was the recent Iron Chef America episode on the Food Network. While I didn’t intend to keep with the theme of my last post, the secret ingredient just happened to be bourbon!

Since I still have some sweet potatoes from my Dad’s garden in the kitchen, I perked up when I saw that Iron Chef Cat Cora was roasting some sweet potatoes for one of her dishes. The final creation was a bourbon sweet potato waffle.

Can you guess what I made for Sunday breakfast this weekend?

I used a combo of whole wheat flour, white whole wheat flour and maple syrup to make a hearty, slightly sweet waffle. A little nutmeg and cinnamon in the batter gave it a mild holiday flavor.

I decided to top it off with a simple, sweet butter made with cinnamon and maple syrup. If you add the butter when the waffles are warm, it will melt down into a cinnamon sauce and you won’t need any additional syrup at all.

Bourbon Sweet Potato Waffles

Makes: 6 to 8 waffles

Ingredients

2 tbsp unsalted butter
1 cup whole wheat flour
2 cup white whole wheat flour
1 tbsp baking powder
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
2 cups milk (any variety)
2 large eggs
1 tsp pure vanilla extract
¼ cup maple syrup
2 tbsp bourbon
¼ cup mashed sweet potato

Prep

Preheat your waffle iron and melt the two tablespoons of butter. This will be used to brush on the iron before cooking the waffles.

In a large bowl, sift together the flours, baking powder, nutmeg, cinnamon and salt. Set aside.

In a separate bowl, whisk together the milk, eggs, vanilla, maple syrup and bourbon. Whisk in the sweet potato vigorously to break up any clumps.

Slowly add the dry ingredients to the wet ingredients, stirring gently to incorporate. Once the batter is mixed, brush butter on the waffle iron and pour by ¼ to 1/3 cup portions onto the hot waffle iron. Cook about 3 to 4 minutes, until the waffled is puffed and slightly browned. Makes 6 to 8 waffles. Top with maple cinnamon butter when warm. (recipe below)

Maple Cinnamon Butter

Makes: About 1/4 cup

Ingredients

½ stick unsalted butter, softened
2 tsp maple syrup
¾ tsp ground cinnamon

Prep

Stir all ingredients together until combined. You can also use a small food processor to blend the ingredients. Add more cinnamon or syrup to taste if desired. Makes about ¼ cup.

Almond Banana French Toast

November 2, 2010

The breakfast craving: sweet, crunchy, nutty, warm.

I suppose lots of breakfast foods could have satisfied, but I just couldn’t get my mind off French toast.

Speaking of that, when I was younger we always called French toast egg bread. I can’t really even remember when I learned the more widely accepted term for one of my favorite breakfasts. My mom would ask what we wanted on the weekends and “egg bread” was usually my answer.

This past weekend, after being under the weather for most of the month of October, I finally had my appetite back and wanted to step up the French toast a bit. And of course I had those cravings I mentioned to fulfill.

Almond butter, raw almonds, and yet another banana that desperately needed to be eaten came to the rescue. The result was sweet, crunchy, nutty and warm Almond Banana French Toast topped with a little pure maple syrup.

Almond Banana French Toast

2 slices whole grain bread (I used Great Harvest Honey Whole Wheat)
1 tbsp almond butter
1/2 very ripe banana, sliced
1 egg
1 tsp milk
1/4 tsp cinnamon
2 tbsp raw almonds, finely chopped

Spread the almond butter on one slice of the bread and top with banana slices. Place the other slice of bread on top of the banana and press firmly.

In a shallow bowl, whisk together the egg and milk, then stir in the cinnamon. Place the chopped almonds on a plate next to the bowl of egg. Preheat a nonstick skillet on medium-high heat.

Dip the banana almond butter sandwich in the egg mixture. Flip and press firmly so the bread absorbs the egg. Once the bread is saturated, about 20 seconds on each side, place the sandwich on the plate of almonds.

Press the bread into the almonds so they stick well, flip and coat the other side. Place in the skillet and cook about 90 seconds on each side, until the bread and almonds are browned, all the egg is cooked and the sandwich is heated through. Top with a little maple syrup. Serves 1.