Herbal Dynasty Chai Scottish Shortbread

The time has come. I've infused my butter, and now I get to make tea treats!! First up: shortbread cookies. These seemed like the perfect first foray into tea-infused treats. (Don't worry, I have big plans for cupcakes too!) So, I went through my tea selection and pulled out my Herbal Dynasty Chai from Sereneteaz . This is a really delicious, light chai made with roobios tea, ginger, cardamom, cinnamon & vanilla. It's almost floral, and a good introduction for the non-chai drinkers out there.

I'm pleasantly surprised how these turned out since I've never fully adapted a recipe for myself before. But, they have an excellent, delicate texture with a sweet, tea flavor. I'm thinking over the next couple days the tea flavor will become slightly more pronounced, but it unfolds nicely in your mouth as you eat the cookie. I would like to try this with some other tea varieties.

Tea-Infused Scottish Shortbread
recipe adapted from The Joy of Cooking 75th Anniversary Cookbook

Prep Time: 10 minutes (plus time to infuse the butter with tea)
Total Time: About 1 hour
Yields: 24 - 2" x 1" bars

Ingredients

• 3/4 Cup (1 1/2 sticks) tea-infused butter, softened
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar (plus 1 to 2 tsp, reserved for later)
  
• 1/4 tsp salt
• splash of good-quality vanilla extract
• 1 1/2 cups flour

Directions

1. Preheat oven to 300 degrees F.
2. In a large bowl, beat together butter, powdered sugar, 1/4 cup granulated sugar, salt & vanilla.
3. Gently stir-in the all purpose flour.
4. Lightly knead the mixture until it is well blended.
5. Press the dough evenly into the bottom of an ungreased 8-inch square baking pan. Pierce the dough deeply with a fork all over in a decorative pattern. Then sprinkle with 1 to 2 tsp of sugar.
6. Bake until the shortbread is lightly browned and darker at the edges, 45 to 50 minutes.
7. Immediately cut into bars while still warm, then cool in the pan or on a rack.

Enjoy!!

Almond Spritz Cookies

These may not sound like a lot ... but they are like crack. And incredibly easy to make. But mostly like crack. It's hard to eat just one!

This is a simple cookie press recipe that you can whip out in a very short amount of time. Don't have a cookie press? I'm sure you could find a way to make these anyhow, but the dough is incredibly soft and sticky. I'd reckon that these would be perfect for a nice afternoon tea, or with a dollop of sorbet for a light summer desert!

Almond Spritz Cookies
adapted from my Cookie Press Cookbook

Prep Time: 10 - 15 minutes
Cook Time: 10 minutes
Yields: 3 dzn cookies

Ingredients

• 8 TBS (1 stick) unsalted butter, at room temperature
• 6 TBS granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 cups all-purpose flour

Directions

1. Preheat the oven to 400 degrees F.
2. In the bowl of a mixer fitted with the flat beater (or with a hand mixer), beat together the butter, sugar, egg, vanilla and almond extract on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and add the flour a little at a time, beating until well blended.
3. Fill the cookie press with dough according to the instructions and fit with the desired-shaped disk. Press the dough out onto ungreased baking sheets, spacing the cooking about 1 inch apart.
4. Bake until the cookies are firm to the touch, about 10 minutes.
5. Transfer the cookies to wire racks to cool. Cookies may be stored in an airtight container at room temperature for up to 5 days.

Yum!!

Cheesey Straws

What exactly IS a cheese straw? It's a straw shaped item of cheesy deliciousness. These are the adult version of a cheez-it, but much healthier. Well....maybe not a LOT healthier, but you will know exactly what is in it and there are no preservatives at least, right?

The really dangerous thing about this recipe is it can go from ingredients to your belly in less than an hour! If your friend calls up suddenly and wants to come over, you can whip these suckers up and have them waiting when your friend walks in a door. Having a party? Make these! Craving a cheese-d up treat? You got it....

So, I made these almost as soon as I found the recipe and wasn't sorry. In fact, I made two batches because I was afraid I'd eat one of the full batches by myself!!

Cheddar Cheese Straws
adapted from The Lee Bros. Southern Cookbook

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes

Ingredients

• 1 1/2 cups (about 6 oz) sharp cheddar cheese (I used a lovely white cheddar from Wisconsin)
• 4 TBS (1/2 stick) butter, at room temperature and cut into 4 pieces
• 3/4 cup flour, plus more for dusting
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1 TBS half-and-half (I used cream, and I imagine that whole milk would also work)

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor (or for those that are food processor challenged - I used my KitchenAid, and you could probably use a hand mixer too) combine the cheese, butter, flour, salt & pepper flakes in five 5-second bursts until it resembles coarse crumbs. Add the half-and-half (cream/milk/etc) and process for about 10 seconds until it forms a dough ball.
3. On a lightly floured surface using a floured rolling pin, roll into an 8 x 10 rectangle that is about 1/8" thick. Cut into thin 8" strips, each 1/4" to 1/3" wide. Dipping the knife in flour every couple of cuts will make the cuts cleaner. Also, the straws can really be anywhere from 2" long to 10" long if you are challenged in your cutting.
4. Transfer the cheese straws to a parchment lined baking sheet, (you can also use an ungreased baking sheet if you don't have parchment paper on hand) leaving at least 1/4" between the straws.
5. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and put the cookie sheet on a cooling rack to cool.
6. Serve at room temperature.

Enjoy this cheesy, salt treat!!

Meringue Drops

Okay...get ready for an overload of recipes!! Over the next few days I'll be blogging about all the goodies I made this weekend for my housewarming party. I look forward to having many more parties as this apartment is great for entertaining. My evil plan has worked!!

At any rate ... the list of items baked for this weekend was extensive. Some are things I've blogged about before, so you won't see updated recipes...but those would include my Parmesan crisps, gluten-free apple pear crisp, etc. Some are favorite recipes that I don't think I've had the opportunity to blog about yet, so yay!! Now I can blog about them! Many of them I forgot to photograph, or the photos aren't on my computer yet so those will be forthcoming.

Enough about my party ... you probably want to know about these meringue drops I made. I actually made chocolate chip meringue drops, and there's another variation I did not make but am dying to try ... I'll tell you how to make it here!!

So about these meringues, they are incredibly light and airy. I've had store-bought meringues before and have loved them, but these I love even more. They are super easy to make but do take a bit of a commitment with the oven as they cook at a low temperature and need to then sit in the oven, while it's turned off, for at least 2 hour after you are done with the baking. The other glorious thing about them is the lack of ingredients, they are low-fat, and depending on the type of chocolate you use they are gluten-free. So many positives in one little baked good, how can you say no?

Chocolate Meringue Drops
Active Prep Time: 10 minutes
Inactive Time: 3 hours
Total time from start to in your mouth deliciousness: about 3 hours and 10 minutes
Yields: 40 cookies

Ingredients

• 2 large egg whites
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 3 TBS unsweetened cocoa powder (check to see if it's gluten-free if you want this to be a gf recipe)
• 1/2 cup mini-semisweet chocolate chips (again...check to see if it's gluten-free...)

Directions

1. Preheat oven to 250 degrees F. Line 2 baking sheets with parchment and set aside.
2. In large bowl of a mixer, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar one tablespoon at a time, then beat in the vanilla extract. Reduce speed to low and beat in cocoa powder. With rubber spatula, fold in the chips.
3. Drop mixture by the rounded teaspoonful onto baking sheets, spacing one inch apart and bake for one hour. This yields a more rustic meringue, for a more uniform meringue use a piping bag and pipe a teaspoonful on the parchment.
4. After baking for an hour, turn off the oven and dry the cookies in the oven for 2 hours longer. Remove pan and store in an air tight container.
   

Variation
Instead of making these chocolate with chocolate chips, subtract chips and use 1/2 cup of chopped pecans. Also add a pinch of nutmeg & cinnamon to the egg whites.

Enjoy!!

Parmesan and Walnut Cheese Crisps - Two Variations

Every year Matt and I have a small New Years' Day gathering, it's a tradition in his family, and it's so much nicer (I think) than trying to deal with hosting a New Years' Eve party. And every year, I try to find some delicious snacks to serve. A few years ago I found some recipes for crackers to make with my cookie press. Of course, I've misplaced that cookbook, and needed to find new treats. I'm really hoping to find that cookbook when we move.

At any rate, I was watching TV the other day and this recipe came up. I had to find it. And of course, in looking for it online I found a bunch of variations. I cooked up two of them to see if there is a difference and if one was better than the other. They're both quite tasty! An excellent choice if you need to throw together something quick and salty, and if there are party-goers in your life watching their carbs.


Salty & Delicious Parmesan and Walnut Crisps (variation #1)
adapted from the Today Show

Prep Time: 5 minutes
Cook Time: 5 - 10 minutes
Yields: 1 sheet, 6-8 crisps

Ingredients

• 2 cups grated parmesan
• 3/4 cups walnuts, roughly chopped

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In a small bowl, toss the Parmesan & walnuts together.
3. Sprinkle the mixture evenly on the parchment lined cookie sheet. Bake until bubbly & golden. Remove from oven & cool.
4. Break into random pieces

Parmesan & Walnut Crisps (variation #2)
courtesy of The Food Network

Prep time: 5 minutes
Cook time: 15 minutes
Yields: 6 to 8 servings

Ingredients

• 1 cup finely grated Parmesan
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 teaspoon finely chopped fresh sage leaves
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon ground black pepper
• 2 tablespoons toasted walnuts

Directions

1. Combine Parmesan and herbs in a large mixing bowl.
   
2. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray.
   
3. Repeat with remaining ingredients until used up. Break disks into large crisps.

Enjoy!!

Gluten-Free Apple & Pear Crisp

I know what you're thinking: gluten-free?!? Well, I don't keep a gluten-free kitchen, and frankly I feel like most gluten-free has a bad rap. Plus, it requires a ton of ingredients and just seems like a lot of work. Honestly, I've never tried gluten-free baked goods before. I don't have any dietary need for it and I really do enjoy gluten-y items.

That said...this recipe is gluten-free, white sugar-free, and vegan. It was a challenge for a holiday party in which some of my friends DO have dietary restrictions and can't have the gluten, dairy, or white sugar. So, I set-out to find a recipe that I could make for them...that didn't require a lot of additional ingredients due to the impending move.

Hopefully if you need a dessert recipe for those with some additional dietary needs, this will fit the bill without breaking the bank!

Apple & Pear Crisp
adapted from the Gluten Free Goddess

Prep time: 15 minutes
Cook time: 35 - 40 minutes
Yields: 1-9" pie, serves 4

Ingredients for the fruit filling

• 2 Granny Smith apples, cored & sliced thin
• 2 Yellow Delicious apples, peeled, cored & sliced thin
  
• COOKS NOTE: I honestly just use an assortment of apples that appeal to me.
• 1 large red pear, cored, peeled & sliced thin
• 4 TBS unsweetened apple juice
• 1 TBS raw agave nectar
• 1/2 tsp gluten-free Apple Pie Spice, or cinnamon, nutmeg, allspice mix
• Pinch of Sea Salt
  
  For the crisp topping:
  
  • 3/4 cup organic light brown sugar
    
  • 3/4 cup gluten-free pancake and baking mix, such as Pamela's Baking & Pancake mix or Trader Joe's Gluten-Free Baking & Pancake mix
  • 1 tsp ground cinnamon
  • 3-4 TBS organic shortening or vegan margarine

1. Preheat the oven to 350 degrees F. Smear a deep 9-inch pie plate with vegan shortening.
2. In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, spices, and a small pinch of sea salt.
3. In a separate bowl, stire together the organic brown sugar, gluten-free flour mix and cinnamon. Add the shortening in small pieces and rub between your fingers until the crumbs are moist and form a crumble topping mixture.
4. Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.
5. Bake at 350 degrees F, in the center of the over, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
6. Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
7. The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Enjoy!!


By the way...this was highly recommended by both those gluten-free & non. In fact, a lot of people enjoyed this not knowing it was a gluten-free dessert.

Heaven = Nutella Cake

Okay, for those of you out there that love chocolate & hazelnuts...this is the cake for you!! It's a flourless chocolate cake that incorporates, you guessed it, Nutella. It is the perfect cake - not too heavy, delicate, and delicious. It's also not that difficult but very impressive sounding, so a good cake to take with you to a holiday party. The other beauty about this cake is it doesn't have very many ingredients! And...I'm not an expert, but I believe that it's flour-less status by default makes this gluten-free? Though I think the Nutella may make it not-so. If your really interested, you should Google it.

So here you have it:

Nutella Cake

Ingredients - For the Cake

• 6 large eggs, separated
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 - 13-oz container of Nutella
• 1 TBS rum
• 1/2 cup finely ground hazelnuts
• 4 oz semi-sweet chocolate, melted & cooled

For the Ganache:

• 4 oz whole hazelnuts
• 1/2 cup heavy cream
• 1 TBS rum
• 4 oz semi-sweet chocolate

Getting down to baking:

1. Preheat the oven to 350 degrees F; butter a 9-inch springform pan.
2. In a large bowl (preferably metal, but I use glass and it works out just fine), whisk the egg whites and salt until stiff. In another bowl, cream the butter & Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in the melted chocolate.
3. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining eggs whites, one-third at a time, very gently but thoroughly. Pour into springform pan and bake for 40 minutes. Test for doneness by inserting a tester, which should come out mostly clean; lightly pressing a finger into the top to check for a slight bouncing-back; and observing edges beginning to separate from the pan. Let cool completely, in the pan, on a rack.
4. Toast the hazelnuts in a dry skillet, shaking them around frequently, for about 5 minutes or until they are lightly browned, then let cool completely. If the hazelnuts came with the skins on, put them in a kitchen towel after toasting and rub around; this will remove the skins, if you are diligent. I never have the patience, so just get as much skin off as I can and have partially-skinned hazelnuts crowning my cake.
5. Chop the chocolate, and add to a sauce pan with cream and rum over medium-low heat. Once the chocolate is melted and components are combined, whisk until the mixture reaches its desired thickness, then cool.
6. Remove the rim of the cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake, resting for about an hour, before serving. Goes well with a nice cup of coffee!

Enjoy!!

Brown Sugar Squares

This is a new find for me...but when going through my cookbooks for my big holiday bake-up this seemed quite tasty and easy....and I was right on both accounts!! This creates a chewy, sweet bar. I was a bit surprised at how few ingredients were necessary!!

Brown Sugar Bars
courtesy of Paula Deen / The Lady & Sons Just Desserts cookbook

Prep Time: 10 minutes
Cook time: 18 - 20 minutes
Yields: 16 2-inch squares


Ingredients

• 1 egg
• 1 cup light brown sugar
  
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped nuts (I used walnuts)

Recipe

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.
2. Stir together egg, sugar, and vanilla in a bowl.
3. Sift together flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18 to 20 minutes. Cookies should be soft in center. Cut into squares.

Enjoy!