Vintage Thumbprint Cookies on Studio 5

 Posted by at 12:29 pm on December 18, 2014  No Responses »
Dec 182014
 

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I had so much fun on Studio 5- and I’m sharing with you one of my favorite cookies, the Thumbprint cookie, very classic, usually filled with jellies or jams, or even a maraschino cherry like my mom did. (I still make them for my kids too.)

The best thing about this cookie, is you can be creative and customize your fillings to whatever you want. Raspberry and white chocolate. Chocolate peanut butter. Apricot and pistachio… oh, and how about Salted Dulce de Leche? I know. You could go on and on and on.

 

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It would be fun to make some and have a cookie making party with your kids, or even your friends. Simply bake the cookies a head of time and have them cooled and ready to fill. Perfect! Place all the fillings in little bowls with spoons, and you’ll be the coolest person on the block.

 

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Can’t resist a photo of myself with my cookbook, 101 Gourmet Cookies. You can find it for purchase here, and here.

 

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Salted Dulce de leche Thumbprint Cookies (NEW) with variations
2 sticks or 1 cup butter, soft
1 cup sugar
pinch of salt
1 tsp. vanilla extract
2 1/4 flour
Dulce de Leche (found in most supermarkets in the baking or ethnic area)
Coarse salt
Beat together butter, sugar and salt until light and fluffy. Add vanilla and flour. Mix until dough comes together to form a ball in the middle of the bowl. Do not over mix this dough. Chill dough, covered for 30 minutes in the fridge.
Remove dough, and shape into small 1 1/2 inch balls. Place on a cookie sheet and gently press in the middle of each ball with your thumb. Bake for 12-15 minutes at 375 degrees, until cookies are soft, but lightly golden. Remove from the oven and cool on a wire rack.
Meanwhile, place the Dulce de Leche filling in a Zip lock bag, sealing the end. Place in a bowl of hot water. This will allow the filling to warm through.
When your cookies are warm, but not too hot to handle, snip off the end of the filling bag, and fill the cookies, about 1 tbsp. per cookie. You will have enough filling for your batch. Then sprinkle the coarse salt over the filling, before it sets.
Variations:
Raspberry and White Chocolate: 1 cup raspberry preserves, 1/4 cup melted white chocolate. Place 1 tbsp. raspberry preserves in the middle of each cookie, top with a drizzle of white chocolate.
Dark Chocolate Peanut Butter: 1/2 cup roasted peanuts, 1/4 cup melted peanut butter, 1 cup dark chocolate chips, 1/3 cup heavy cream. Heat the cream and pour over the chocolate. Allow to stand for 1 minute. Stir to combine. Place 1 tbsp. chocolate in the middle of each cookie, drizzle with melted peanut butter and crushed roasted peanuts.

Apricot Pistachio: 1 cup apricot preserves, 1/2 cup chopped pistachios. Place 1 tbsp. apricot preserves in the middle of each cookie, top with crushed pistachios.

 

Happy Baking!

 

 

 

 

My brothers’ Pumpkin Scone recipe.

 Posted by at 6:00 am on September 16, 2014  No Responses »
Sep 162014
 

My family are food lovers, just like me. We enjoy yummy recipes, and my brother made these delicious scones and I wanted to share them with you for a while.

Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze

Yield: 12 scones

For the Scones:

2 cups all-purpose flour

7 Tablespoons granulated sugar

1 Tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

6 Tablespoons cold butter

½ cup canned pumpkin

3 Tablespoons half-and-half

1 large egg

For the Powdered Sugar Glaze:

1 cup plus 1 Tablespoon powdered sugar

2 Tabelspoons milk

For the Spiced Glaze:

1 cup plus 3 Tablespoons powdered sugar

2 Tablespoons milk

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ground ginger

1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving.

Happy Baking!

Roasted Cinnamon and Rum Caramel Apple Upside Down Cake

 Posted by at 1:13 pm on September 8, 2014  No Responses »
Sep 082014
 

New Recipe. Did you see my pic on Instagram? Do you follow me yet? Well you should. But a warning: I post tons and tons of food pics. I am not responsible for your weight gain.

Yum. This cake literally left me speechless. I am so happy with the end result. And it’s starting to smell and taste like fall around my house. How about yours? IMG_4617

Roasted Cinnamon and Rum Caramel Apple Upside Down Cake

2 medium Granny Smith apples, cored and sliced

1/2 cup butter

1 cup brown sugar

Pinch of roasted cinnamon

1 tsp. rum extract or dark rum

Pinch  of salt

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tbsp. vanilla extract

1 cup sugar

1 cup milk

2 eggs

1 tsp. roasted cinnamonIMG_4612

In you 9″ round cake pan, melt the butter, add the brown sugar, rum, pinch of salt. Then gently mix together. Top with sliced apples (I leave the peels on- but you can take them off if you’d like) in a pretty arrangement (see photo) until all apples are placed. IMG_4613Then in a medium mixing bowl, combine the flour, baking soda and powder, and stir to combine.

Then add the wet ingredients, vanilla, sugar, milk, eggs, and roasted cinnamon. Stir until just combined. Do not over mix the batter. Pour batter on top of the sliced apple and caramel mixture. Place in the oven preheated at 350 degrees and bake for 35-40 minutes, until knife comes out clean when stuck in the top of the cake.

Remove from the oven and cool for 10 minutes. Then carefully, flip cake onto your serving plate…. channeling Julia Child all the way. If any apples stick, just simply put them back into place and serve warm (my favorite way), with a scoop of ice cream for sweetness.

IMG_4620Look at how much cake has the rum caramel soaked in! Perfect ratio of cake to topping. Happy Baking!

 

 

 

 

Sour Cream Blueberry Cake

 Posted by at 6:00 am on August 11, 2014  No Responses »
Aug 112014
 

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I’m so excited that my next cookbook is ready to be released. You may have even seen it on store shelves this last week. 101 Gourmet Cakes is a great from scratch recipe book with so many cakes. There’s one for simply any occasion. And how you decorate it, depends on what you want. This Sour Cream Blueberry was for my niece in-law’s baby shower. It’s so simple, yet elegant. No one wanted to cut into it. I love using berries that are in season for baking. IMG_3748

So my sister-in-law finally cut it. And it’s so rich and creamy. The frosting is from here. And the cake recipe is from my new book 101 Gourmet Cakes- Simply from scratch. Have you checked it out yet? It’s a great addition to my 101 Gourmet Series. I’m so proud of how it turned out.

What do you think of the cover?101 Gourmet Cakes_2x3

It’s so pretty. But better yet, it’s filled with amazing recipes. Happy Baking!

P.S. You can get it at Barnes & Noble, Deseret Book, Seagull Book, Amazon.

 

Butter Beer

 Posted by at 6:00 am on July 13, 2014  No Responses »
Jul 132014
 

IMG_3832There are three parts to this recipe. But each step is easy, and really makes this drink amazing. Very similar to my experience when I traveled to Florida with my husband and we stood in line, or I should really say, I stood in line to get THE drink. Worth the wait.

I’ve tried several recipes, and each of them had great parts to it, but this is my recipe. And you’ll be so glad you have it.

Butter Beer

Cream topping:

1 pint heavy cream

1/3 cup powdered sugar

1 tsp. rum extract

Whip heavy cream until stiff peaks form. Fold in the sugar and extract and set aside.

Basic drink base:

2 liters Cream soda

Caramel Base:

6 tbsp. unsalted butter

1 cup brown sugar

2 tbsp. water

1/2 tsp. cider vinegar

1/2 cup heavy cream

Pinch of salt

1 tsp. rum extract

Whisk together the butter, sugar and water until hot and bubbly, over medium heat. Simmer for 2-3 minutes. Remove from the heat and add the cider vinegar, heavy cream and salt. One the caramel has cooled, add the rum extract.

Layer your 10 oz. tumbler or cup with 1/3 cup caramel sauce, fill remaining cup with cream soda til 3/4 full then top with the cream mixture.

Happy Drinking!

 

 

 

 

Key Lime Coconut Sugar Cookies

 Posted by at 1:56 pm on July 11, 2014  1 Response »
Jul 112014
 

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So, I had this crazy thought that there are endless possibilities for this sugar cookie recipe. And with my husband loving key lime ANYTHING, I thought this cookie would be amazing. And it was.

Use the basic recipe from here. Add 1 tbsp. coconut extract to the cookie dough before baking. Then top the cooled cookies with Key Lime curd and sweetened coconut.

Super simple. This recipe is one I know by heart. It’s so easy and yummy.

Happy Baking!

Almond Cream Raspberry Tart on Studio 5

 Posted by at 12:52 pm on July 8, 2014  No Responses »
Jul 082014
 

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Almond Raspberry Cream Tart
1/2 cup all purpose flour
1 1/4 cup slivered almonds
4 tbsp. brown sugar
1/2 cup unsalted butter, melted
Pinch of Kosher salt
1 pkg. (4 oz) french vanilla instant pudding
1/2 cup milk
1 tsp. vanilla
1 cup heavy cream, whipped (unsweetened)
Fresh raspberries (about 2 cups)
In a food processor, combine almonds and process until small, 1-2 minutes. Then add the sugar and flour and combine. Add the melted butter, kosher salt and stir to combine. It dough will be crumbly, but stick together. Press the dough into your tart pan about 1/4 cup each mold, making sure it covers all the sides and bottom. Repeat until all the dough is used. Bake at 350 degrees for 8-9 minutes. Remove from the oven and cool completely before removing from the mold.
Meanwhile, make the filling. Whisk together the french vanilla pudding mix, milk and vanilla. Mixture will be thick. Fold in the heavy whipped cream gently.

Once the tart shells have cooled completely, spread the vanilla filling to cover to the top. Then top with fresh raspberries, and a sprinkle of powdered sugar if desired for garnish. Refrigerate tarts until ready to serve. Makes 6- 4 inch tarts.

To watch my segment, go to http://studio5.ksl.com/

Happy summer baking!

Summer Cake

 Posted by at 6:00 am on June 24, 2014  No Responses »
Jun 242014
 

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IMG_3035Have you seen these cakes yet?

They are all the rage this summer. And my dad made some for Mother’s Day. He’s the best dad ever.

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And little Miss C couldn’t wait to dig in. She actually stuck her finger in the side.

You can get the recipe here or here. Perfect for a summer BBQ.

My new favorite sugar cookie. It’s a copycat.

 Posted by at 6:00 am on June 20, 2014  2 Responses »
Jun 202014
 

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This cookie may or may not look familiar. And if you are a Utah native or transplant like myself, you’ve probably heard rumor among the foodies about this delicious little cookie. It will change your life. In so many fantastic ways. I’m already dreaming of other flavor combinations. Stay tuned for those.

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Sugar Cookie

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

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Sour Cream Frosting

1/2 cup butter, soft

1/2 cup sour cream

Pinch of salt

2 tbsp. heavy cream

Red food coloring

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking!

 

Today on Studio 5- S’more Scones and more

 Posted by at 6:00 am on June 19, 2014  No Responses »
Jun 192014
 

There are three S’more recipes I am featuring on Studio 5 today. Tune in at 1 pm (local channel 5 lifestyle show) for all the details.

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S’more Scone

1 cup whole wheat flour

1 cup all purpose flour

3/4 cup sugar

1 egg

1/2 cup butter, cold and cubed

1/2 cup mini chocolate chips

1/2 cup mini marshmallows, chilled (frozen 10 minutes)

1 tbsp. baking powder

1/2 cup milk

Combine the flour and sugar together then add the cubed butter. Cut the butter into the flour and sugar mixture making a biscuit crumble. The butter should be the size of a pea. Then add the egg, chocolate chips, marshmallows, baking powder and milk. Stir with a fork just until combined. Then place the dough on a well floured surface- pressing into a  round about 1″ thick. Cut into pie wedges with a floured knife and place scones onto a parchment lined baking sheet, spaced 1 ” apart.

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Bake at 350 for 20-23 minutes. Remove from the heat and cool completely.

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Top with a drizzle of chocolate ganache, meringue frosting (below) and crushed graham cracker crumbs.

Meringue Frosting

4 egg whites

1 cup sugar

Heat the egg whites and sugar in a double boiler while stirring constantly for 3-4 minutes. Remove from the heat and beat on high until stiff peaks form. I use my Kitchen Aid mixer- perfect for this job. I scoop my frosting into pastry or freezer bags for easy storage and application. Frost scones or cookies. If you want to brown the frosting, use a kitchen torch or your broiler for 1-2 minutes. Watch carefully not to burn.IMG_3582

I love Studio 5 and I’m so blessed to be a part of their family.

The other recipes:

Ultimate S’more ice cream pie recipe can be found here.

Giant S’more Cookie can be found here.

Happy Baking!