Category:  Holidays

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These cookies burst with rich flavors – chocolate, vanilla and sesame. And the best part is that the cookies have a low sugar content.

Delight your guests with these Chocolate Easter Cookies on April 20th or anytime!

You can make these scrumptious cookies ahead and freeze them in double freezer bags.

Active Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 9-12 minutes
Makes: 25-30 cookies

Ingredients:
8 ounces semisweet or bittersweet chocolate chips
2 tablespoons unsalted butter
3 tablespoons tahini
2/3 cup all-purpose, unbleached flour
1/2 teaspoon salt
2 large eggs
1 teaspoon baking powder
3/4 cup packed brown sugar
1-1/2 teaspoons vanilla extract
3/4 to 1 cup toasted sesame seeds (TO TOAST SESAME SEEDS: PLACE SEEDS IN A NONSTICK SKILLET AND TOAST ON MEDIUM-LOW HEAT UNTIL LIGHT BROWN, STIRRING CONSTANTLY)

Prepare Cookie Batter:
1. In a double-boiler, heat and melt the chocolate chips and butter together. Stir in the tahini and set aside.

2. In a 3-cup bowl, stir together the flour, salt and baking powder; set aside.

3. In a 4 to 6-cup mixing bowl or stand mixer, beat the eggs until blended.

4. Stir brown sugar and vanilla into eggs; beat until uniform.

5. Next, stir in the chocolate/butter/tahini mixture and mix until uniform.

6. Add the flour mixture to wet ingredients and beat until combined and a batter has formed.

7. Cover and chill the cookie batter for 30 minutes.

8. After 30 minutes, preheat oven to 375°F and line a 18-inch X 16-inch cookie sheet with parchment paper; set aside.

Shaping & Baking Cookies:
1. Place toasted sesame seeds in a 2-3 cup bowl; set aside.

2. Wet your hands with water and grab enough cookie batter to shape a 1-inch ball.

3. Roll ball in sesame seeds, shaking out excess.

4. Place cookie ball on cookie sheet.

5. Repeat wetting hands, shaping cookie batter into balls, rolling in seeds and placing on cookie sheet – cookie balls should be 2 inches apart on sheet.

6. When all cookies have been placed on baking sheet, transfer the sheet to a rack positioned in center of oven.

7. Bake cookies for 9 to 12 minutes, or until puffed.

8. Cool completely. Cookies can be made a day ahead or they can be frozen in double freezer bags up to 2 months.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time for Cake: 20-30 minutes for batter and 23 to 28 minutes for baking
Prep time for Cream Cheese Frosting: 5 minutes
Prep time for Frosting & Decorating Cake: 20 to 25 minutes
Serves: 12 to 16

This spectacular, melt-in-your-mouth cake can be made a day ahead. You can frost this magnificent creation, place it in a cake box and refrigerate it.

The pistachio cake is moist, delicious and rich with a luscious frosting. Enjoy!

INGREDIENTS FOR CAKE:
1½ cups roasted unsalted pistachios
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable oil (preferably organic safflower or sunflower oil)
1½ cups unbleached, granulated sugar
2 large eggs plus 2 large egg whites, at room temperature
1-1/2 teaspoons vanilla extract
¾ cup whole, plain Greek yogurt (do not use low fat or nonfat yogurt)
¾ cup milk (unsweetened, nondairy milk can be used, as well)
2 cups all-purpose, unbleached white flour
1 tablespoon baking powder
1 teaspoon salt

DIRECTIONS FOR CAKE:
1. Set a cake rack at center of oven and preheat the oven to 350°F.

2. Meanwhile, line the bottoms of two 9-inch round cakepans with parchment paper; grease the pan sides with vegetable oil.

3. In a food processor, pulse-blend all the pistachios until they form fine crumbs (like sand, not powder); set ground pistachios aside in a bowl.

4. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the butter and vegetable oil on low speed until somewhat blended.

5. Then, set speed on medium and beat butter-oil mixture until smooth – about 2 minutes.

6. With mixer running, pour in the granulated sugar a little at a time.

7. Continue beating sugar on medium-high speed for about 2 minutes. The mixture should turn light and fluffy.

8. Add the eggs, egg whites and vanilla extract; beat on medium speed until mixture is smooth and uniform, about 1 to 1-1/2 minutes.

9. Add the yogurt and milk; mix on medium-high speed for about 30 seconds.

10. Add the flour, ground pistachios, baking powder and salt.

11. Beat on low speed, scraping down bowl with a spatula, until just combined.

12. Divide cake batter among the two pans, spreading it with a rubber spatula across the surface.

BAKE THE CAKE:
1. Bake the cake for about 23 to 24 minutes.

2. After 23 to 24 minutes, insert a pointed knife at center of each cake. If it comes out dry, the cakes are done. If not, bake for 2 to 4 minutes longer and test again.

3. Place both cake pans on cooling racks or on trivets on a counter and cool slightly (about 10 minutes).

4. Remove cakes from pans: using a rubber spatula, run it around edges of each cake pan. This will loosen the cakes.

5. Carefully flip each cake over onto a plate; peel off the parchment paper and quickly reinvert the cakes (right side up) onto a cooling rack or plate; cool completely.

INGREDIENTS FOR CREAM CHEESE FROSTING
FROSTING:
1 cup unsalted butter (2 sticks), room temperature
One 8-ounce package of cream cheese, room temperature
5-1/2 cups confectioner’s sugar (this is powdered sugar)
1-1/2 teaspoons vanilla extract
½ teaspoon salt
For Décor: nonpareil candies, colored sugar crystals or other decorative candies.

MAKE THE CREAM CHEESE FROSTING:

1. Flip one of the cakes upside down and place it on a cake board or plate (this will be your serving plate).

2. Gently lift edges of cake and tuck 3-inch aluminum foil strips underneath cake. The strips will fit in between plate/board and cake. They will keep the plate/boad clean.

3. Using a frosting knife or butter knife, add 3 or 4 dollops (about ¾ cup of the frosting) across top of cake.

4. Gently spread the frosting evenly across cake and down to the sides. Be careful not to have cake crumbs mix in the frosting.

5. Top with the second cake layer (right side up) and repeat frosting the top.

6. Use remaining frosting to frost the top and sides of cake.

DECORATE THE CAKE:

1. Use colored nonpareil or sugar crystals and “splash” them at sides of cake. It will become messy, but it’s okay!

2. Decorate top of cake, per your artistic taste and/or holiday or other celebratory theme.

3. Gently lift the bottom edges of cake and SLOWLY pull away the aluminum foil strips.

4. Place cake in a box and immediately refrigerate it (keep in mind the cream cheese cannot be left out at room temperature).

5. The cake can be set out of refrigerator up to one hour before serving time.
Text, Photograph & Video ©2024 Nancy DeLucia Real

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Prep time: 10 to 12 minutes (for the squash) and 8 to 10 minutes (for the pasta)
Serves: 4

This pasta dish is perfect for a Fall meal, especially for your Thanksgiving dinner. You can make this as a first course (smaller portion) or it can serve four as a main dish. Pasta with Roasted Squash and Peas fuse together and delight the palate. Enjoy!

Ingredients:
4 cups pre-cut butternut squash (3/4-inch pieces are best), rinsed and drained
3/4 teaspoon salt
ground black pepper, to taste
1/3 cup extra virgin olive oil
1 pound rotini or other short pasta variety (E.g., substitute with penne or rigatoni)
1 teaspoon salt
3/4 cup fresh or frozen peas
parsley, basil or mint leaves (for garnish)
extra olive oil (to finish the dish at the end)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh Italian flat parsley leaves or basil leaves
Crushed, dried or fresh pepperoncino chiles

Directions for Broiling the Squash:
1. Turn on the oven broiler element (this is the top grill that turns red).

2. In the meantime, place the drained squash in a 4-quart bowl and toss together with the salt, ground black pepper and olive oil.

3. Transfer the squash to an oiled 18-inch X 12-inch baking sheet (lined with aluminum foil, if desired. DO NOT LINE WITH PARCHMENT AS THE BROILER WITH BURN IT).

4. Place the baking sheet with the squash on an oven rack that is set six inches below the top broiler.

5. Broil the squash for 6 minutes or until slightly charred.

6. After 6 minutes, toss the squash and broil it for an additional 6 minutes.

7. Taste the squash – it should be “al dente” or crunchy-tender. If needed, broil the squash for an additional 1 to 2 minutes.

8.Transfer the roasted squash to a glass or porcelain bowl; set aside.

Directions for the Pasta:
1. Bring a 4 to 6-quart saucepot filled with water to a boil.

2. When water boils, add one pound of pasta to it; add 1 teaspoon salt and stir.

3. Cook the pasta for 8 minutes; after 8 minutes, taste the pasta.

4. After 8 minutes, add the peas to the pasta in boiling water.

5. If needed, cook pasta for an additional 2 to 4 minutes, tasting it after every 2 minutes until it is “al dente” or crunchy-tender.

6. Drain the pasta/peas in a colander; return drained pasta/peas to the saucepot.

7. Toss in the roasted squash.

8. Taste the pasta and adjust salt, black pepper and extra virgin olive oil levels.

9. Serve immediately and garnish with parsley or basil.

10. Ask guests to add their own grated cheese and peperoncino chiles.
Text & Photograph ©2024 Nancy DeLucia Real

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Prep time: 15 minutes
Bake time: 13 to 18 minutes
Makes: 24 cookies

It’s lots of fun to prepare festive desserts but when your crowd keeps growing before the day of, you may need to add a sweet treat here and there. This year, along with my pies on Thanksgiving Day, I decided to make these soft pumpkin cookies. And check out that chocolate drizzle (photo is on FB/TheKitchenBuzzz and Instagram/TheKitchen Buzzz). Looks like they’re from a bakery, right?

Chocolate Drizzle Cookies are easy and quick to make. Enjoy them on Thanksgiving Day!

Ingredients:
2-1/2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup unsalted butter (1 stick), room temperature
1 cup pureed, canned pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Mix & Bake the Cookies:
1. Preheat oven to 350°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

2. In a 6 to 8-cup bowl, combine flour, baking powder, cinnamon, cloves, nutmeg and salt; set aside.

3. In a separate 10-cup bowl, beat sugar with the softened butter until mixture is uniform.

4. Beat in the pumpkin, egg and 1 teaspoon vanilla extract until well-blended.

5. Gradually (a little at a time) add the flour mixture, beating well after each addition.

6. When dough is mixed and uniform, drop it by rounded tablespoonful onto prepared baking sheets, spaced 2 inches apart (12 per baking sheet).

7. Set cookie sheets with cookie dough on top and bottom oven racks; bake for 7 minutes.

8. After 7 minutes invert the baking sheets on oven racks (top to bottom and bottom to top); bake for an additional 6 to 7 minutes.

9. After 6 to 7 minutes, check top of one cookie. If it springs back and feels almost solid, the cookies are done. If tops are too soft and your finger leaves an indentation, bake the cookies for an additional 3 to 5 minutes.

10. Make sure the bottoms are golden brown and do not become dark brown.

11. When done, set the baking sheets with cookies on a rack on counter to cool to room temperature.

Melt & Drizzle the Chocolate:
1. Place the chocolate chips in a double boiler with at least 1-1/2 inches of water in pot,

2. Bring water to a boil; melt and stir the chocolate chips until completely melted.

3. Immediately dip a fork in the melted chocolate and drizzle a cookie. Repeat with remaining cookies.

4. Serve cookies on a flat platter. Alternatively, if making the cookies a few days ahead, when chocolate drizzle has hardened, gently place each cookie in gallon-size double Ziploc bags.

5. Seal bags completely and freeze. On the day of serving, remove cookies from freezer and place them on a flat platter for approximately 2 hours. Serve.
Text & Photograph ©2023 Nancy DeLucia Real

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Prep time: 10 minutes
Bake time: 15 minutes at 425°F and 45 minutes at 350°F
Makes: One 9-inch pie

Every year, pumpkin pies can become redundant, routine and plain boring, right? This year, for Halloween, I decided to change the “look” of my pumpkin pie by adding some decoration to it. I hope you make this Halloween pie – it’s so easy and fun!

Ingredients:
Ready-made, frozen pastry for one 9-inch pie (thaw per manufacturer’s directions & set in a 9-inch pie plate)
2 large eggs
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/2 teaspoon salt
One can (16 ounces) pureed pumpkin
One can (12 ounces) evaporated milk
Halloween pumpkin face sticker decorations
ready-made whipped cream

Directions:
1. Set oven rack in middle of oven; heat the oven to 425°F.

2. Using 2-inch wide aluminum foil strips, cover edges of pastry in pie pan.

3. With a fork, poke a few holes in bottom of pastry; set aside.

4. In a blender, combine the eggs, sugar, spices, salt, pureed pumpkin and evaporated milk.

5. Blend until ingredients are combined and look uniform; set aside.

6. Pour the blended, liquid ingredients in pie pan.

7. Gently transfer the filled pie pan to a rack set in middle of oven.

8. Bake for 15 minutes. After 15 minutes, lower oven temperature to 350°F.

9. Bake for an additional 30 minutes. During last 5 minutes of baking, carefully remove and discard the aluminum foil strips.

10. After 30 minutes of baking, using oven mitts, carefully transfer the pie to a cooling rack or wooden board. Let pie cool completely.

11. When pie is cool, refrigerate it for 3 hours or overnight.

12. At serving time, decorate the pie by transforming it into a pumpkin face!

13. Set it on table for all to admire. When ready to serve, remove stickers, slice the pie and serve on individual plates.

14. Garnish each slice with whipped cream. Enjoy!
Text & Photograph ©2023 Nancy DeLucia Real