Category:  Cookies, Candies & Sweets

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St. Pat’s Green Sesame Cakes

In Cookies, Candies & Sweets On March 12, 2023 0 Comments

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These green treats are like cookies, but they’re soft. Hence, St. Pat’s Green Sesame Cakes. Make these cakes ahead (you can freeze them). On March 17th, simply bring them to room temperature and serve. Happy St. Patrick’s Day!

Prep time: 20-25 minutes
Bake time: 12-14 minutes
Makes: 18 – 20 cakes

Ingredients:
1-1/2 cups unbleached, all-purpose flour
1/3 cup unbleached or regular granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cold, unsalted butter (NOT AT ROOM TEMPERATURE)
2 large eggs
1/3 cup milk (whole or 2% milk fat)
1/2 teaspoon vanilla extract
40 drops green food coloring
3/4 cup to 1 cup raw sesame seeds (not roasted)

Preparing the Green Dough:

1. Combine dry ingredients (four, sugar, baking powder and salt) in a bowl by stirring them with a spoon; set aside.

2. Cut the cold butter into five squares and scatter over dry ingredients.

3. Using a pastry cutter, blend or “cut” the butter into the dry ingredients in bowl until butter granules are the size of peas. Set aside.

4. Meanwhile, in a 2-cup bowl, mix together the eggs, milk, vanilla and green food coloring.

5. Pour the green liquid over top of flour/butter granule mixture.

6. With pastry cutter, gently blend in the wet ingredients until a green dough has formed. It will be sticky.

7. Lightly flour a wood surface; transfer the dough to the floured surface and give it a roll until it is lightly coated.

8. Preheat oven to 350°F and line two 18 in. X 12 in. baking sheets with parchment paper; set aside.

9. Set the sesame seeds in an 8-inch bowl with low edges (you’ll need room to roll the dough balls in sesame seeds).

Shaping the Cakes:

1. Prepare a small bowl with cold water and set on working surface.

2. Wet your hands and pull a one-inch piece of dough from large mass.

3. Shape it into a one-inch ball and roll it in the sesame seeds set in bowl.

4. Place dough ball on a baking sheet and slightly flatten it to make a thick circle.

5. Repeat, placing the dough balls two (2) inches apart on baking sheets until both sheets are full.

Bake the Cakes:

1. Place one baking sheet with raw cakes on top rack in oven and place the second sheet on bottom rack in oven; bake for about 7 minutes.

2. After 7 minutes, invert top and bottom baking sheets.

3. Bake the cakes for an additional 5 to 7 minutes or until bottoms of cakes are light golden brown and tops feel firm.

4. After cakes have cooled completely, using a spatula, transfer them to a serving platter. The cakes can also be stored in an airtight container in refrigerator up to two weeks.

FOR MAKING AHEAD AND FREEZING – store cakes in double Ziploc freezer bags up to two months.
TO THAW – SET CAKES ON A PLATTER TWO (2) HOURS BEFORE SERVING.
Text & Photograph ©2023 Nancy DeLucia Real

Valentine Strawberry Truffles

In Cookies, Candies & Sweets, Holidays On February 9, 2023 0 Comments

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Gearing up for that Valentine dessert or candy? Hope you enjoy these delicious, homemade truffles on February 14th!

Active prep time: 20-25 minutes
Inactive prep time (refrigeration): 2 hours
Makes: 15-20 truffles

Ingredients:
8 ounces bittersweet chocolate (with or without almonds), broken into 1-inch pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon vanilla or rum extract
One 1.2-ounce (34 gr) package freeze-dried strawberries

Instructions:
1. Place the chocolate pieces, heavy whipping cream and butter in a double boiler set over a sauce pot that is filled halfway with water.

2. Heat stove burner to high; when water boils in sauce pot, begin stirring chocolate mixture with a wooden spoon until it has melted and is uniform.

3. Stir in the vanilla or rum extract; carefully pour melted chocolate mixture into a glass or metal bowl and refrigerate (uncovered) for 2 hours or overnight.

4. Transfer the freeze-dried strawberries to a gallon-size Ziploc® freezer bag.

5. Using a rolling pin, with rolling motions over bag set on a counter, crush the dried strawberries to medium-fine crumbs.

6. Transfer the crushed dried strawberries to a wide 8 or 10-inch bowl; set aside.

7. After chocolate has become firm, scoop it out with a spoon or melon ball scooper and shape the truffles into one-inch balls.

8. Gently roll each truffle ball in dried, crushed strawberries.

9. Place truffles on a flat plate and refrigerate until ready to serve.

10. Alternatively, you can freeze the truffles in double, quart-size Ziploc® freezer bags.

NOTE: In general, when using double freezer bags, truffles and other frozen foods will be free of the freezer-burn smell.
Text & Photograph ©2023 Nancy DeLucia Real

Spice Cookies

In Cookies, Candies & Sweets On November 8, 2022 0 Comments

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Prep time: 20 minutes
Bake time: 6 to 7 minutes
Makes: 38 to 40 cookies

Ingredients:
2 cups all-purpose, white unbleached flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cups unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/4 cup molasses
3/4 cup granulated sugar set in a shallow bowl  (for rolling cookie dough prior to baking)
Two 18 X 12-inch rectangular baking sheets lined with parchment paper

Prepare the Cookie Dough:
1. Preheat oven to 375°F.

2. In a 6-cup bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt; set aside.

3. In a stand mixer fitted with a bowl, cream together the butter, 1 cup sugar, egg and molasses. Alternatively, use a hand mixer and a separate 8-cup bowl.

4. Gradually beat in the flour mixture until combined and a cookie dough has formed; set aside.

Shaping the Cookies:
1. Place a 2-cup bowl with cold water on counter.

2. Place 3/4 granulated sugar in another 2-cup bowl on counter.

3. Wet your hands and shape a 1-inch piece of dough into a ball.

4. Roll the dough ball in the sugar set in a bowl.

5. Place the dough ball on a one of the baking sheets lined with parchment paper.

6. Shape remaining dough balls, roll them in sugar and place two inches apart on baking sheet.

7. Continue this procedure until you have assembled both baking sheets.

Ready to Bake:
1. Place baking sheets on upper and lower oven racks, respectively.

2. Bake cookies for 3 minutes.

3. After 3 minutes, invert upper and lower baking sheets; bake for an additional 3 to 4 minutes or until edges turn golden brown.

4. Transfer baking sheets to a wooden board or counter for cooling.

5. After cookies have cooled completely, using a spatula, transfer them to a serving platter. The cookies can also be stored in an airtight container in refrigerator up to two weeks.

FOR MAKING AHEAD AND FREEZING – store cookies in double Ziploc freezer bags up to two months.
TO THAW – SET COOKIES ON A PLATTER THREE (3) HOURS BEFORE SERVING.
Text & Photograph ©2022 Nancy DeLucia Real

Almond Cornmeal Cookies

In Cookies, Candies & Sweets On March 26, 2021 0 Comments

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These almond-cornmeal cookies will steal the show at. your Easter brunch or dinner!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 25 cookies

Ingredients:
1 cup unbleached, all-purpose flour
3/4 cups cornmeal (raw polenta)
1 teaspoon baking powder
1/2 teaspoon salt
1-1/8 cups unbleached, granulated sugar
2/3 cups blanched almonds, toasted & ground
7 ounces unsalted butter, softened
3 large egg yolks
1 teaspoon vanilla extract

25 blanched whole almonds (to place at top center of each cookie)

Directions for Mixing Dough:
1. Preheat oven to 375°F.

2. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

3. Sift the flour, cornmeal, baking powder and salt into a 3- quart mixing bowl.

4. Make a well in center of flour mixture; stir the sugar, ground almonds, butter, egg yolks & vanilla extract in center of well.

5. Using a pastry cutter, combine all ingredients; mix to form a dough.

6. Knead the dough until it is uniform.

Shaping & Baking the Cookies:
1. Shape dough into 1-1/2-inch balls and place them 2 inches apart on baking sheets.

2. Press a whole blanched almond on top center of each cookie dough.

3. Bake cookies for 7 minutes.

4. After 7 minutes, invert top baking sheet with lower baking sheet; bake for an additional 8 to 13 minutes or until cookie edges turn light golden brown.

5. Cool and serve.

6. Alternatively, cool completely and store cookies in double Ziploc® freezer bags for up to one month.
Text & Photograph ©2021 Nancy DeLucia Real

Cookies with Raspberry Jam

In Cookies, Candies & Sweets, Holidays On February 3, 2021 0 Comments

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These delicious cookies are fun to make. The best part is of all is that they’re Vegan!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 16 cookies

Ingredients:
1-1/2 cups almond flour (blanched)
1/4 cup melted coconut oil
1/4 cup agave or maple syrup
1/4 teaspoon salt
1/2 cup ground almonds or pistachios (optional)
1/4 cup raspberry preserves, stirred

Directions:

1.In a 2-quart mixing bowl, combine the almond flour, coconut oil, maple syrup and salt.

2. When mixture has combined to form a dough, wrap it in plastic wrap and refrigerate it for 2 hours.

3. After 2 hours, line a 18 X 12-inch baking sheet with parchment paper.

4. Preheat oven to 350°F.

5. Pull off about a one-inch piece of dough and shape it into a ball.

6. Repeat this with remaining dough until you have made a total of 16 balls.

7. If desired, roll each ball into ground almonds or pistachios.

8. Place dough balls about 2 inches apart on lined baking sheet.

9. Using a melon ball scoop, press down into center of each cookie, making a 3/4-inch indentation.

10. Fill each cookie center with about 3/4 teaspoon raspberry jam.

11. Place baking sheet with cookie dough on a rack positioned in center of oven.

12. Bake cookies 12 to 14 minutes or until light golden brown around edges.

13. When cookies are done, transfer baking sheet to a counter and let cookies cool 5 minutes.

14. When cookies have cooled, transfer them to an airtight container. Cookies will keep, refrigerated, up to 1 week.
Text & Photograph ©2021 Nancy DeLucia Real