Peanut Butter & Banana Chocolate Chip Bread

Some pairings just taste good together – like peanut butter and chocolate, peanut butter and banana and banana and chocolate – so I figured that three would taste just as good (or better) together. And that’s how I came up with this Peanut Butter & Banana Chocolate Chip Loaf.

Although, I was a little discouraged when I tasted the first loaf I made. It was a bit dense, and the banana flavor was overpowering. With my second loaf, I reduced the amount of flour in the batter and increased the amount of peanut butter. The loaf then ended up being super moist with an equal balance of peanut butter and banana flavor. Now some people who tried it tasted the banana more or the peanut butter more. I think that might be due to preference of one over the other. I was able to taste both.

Now, I would like to think this loaf is somewhat healthy since the bananas are a good source of potassium and the peanut butter protein, but I am sure some would beg to differ since there is sugar and chocolate chips in the loaf as well. But a little sweetness isn’t a bad thing sometimes. If you’re really trying to stick to any health-related New Year’s Resolutions though, you could omit the chocolate chips and use maple syrup in lieu of the sugar. In doing so though you will have to add a little extra flour to the batter to account for the extra liquid.

Peanut Butter & Banana Chocolate Chip Bread

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

3/4 cup light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

3 large ripe bananas, mashed

1 cup creamy peanut butter

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 325 F. Spray 9 x 5 loaf pan with baking spray and set aside.

In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl cream together the butter and sugar with a hand mixer on medium speed until light and fluffy. Add the eggs 1 at a time, beating until just combined. Add the vanilla extract. Stir in the mashed bananas and peanut butter until just combined.

With the mixer on low add the flour mixture to the butter mixture and beat until combined.

Fold in the chocolate chips.

Transfer the batter to the prepared loaf ban and bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean.

Cool in the pan for 15 minutes and then transfer to a wire rack to cool completely.

Store leftovers in an airtight container at room temperature.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Brown Sugar Vanilla Cookies

Cookies are my least favorite dessert to photograph. Sometimes they just don’t look as appealing in a picture as they do in “real life.” As is the case with today’s Cookie Palooza cookie… Brown Sugar Vanilla Cookies. They taste great, but that’s just not coming across in the pictures since there are no add-ins to give the cookies dimension.

They are essentially a chocolate chip cookie without the chocolate chips. They get their flavor from, you guessed it, brown sugar and vanilla. While most chocolate chip cookie recipes call for using a combination of white and brown sugar which produces a cookie that is crispier, only using brown sugar in these cookies leaves you with a cookie that is chewier and denser. Something a little more comforting during these cold winter months. They are also the perfect cookie to make for anyone on your list who likes a simple cookie without much fuss.  

Brown Sugar Vanilla Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups light brown sugar

2 large eggs

2 tablespoons vanilla extract

Directions:

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer on medium speed, cream together the butter and sugar until light & fluffy. Beat in the eggs 1 at a time and then add in the vanilla extract.

With the mixer on low, add the flour mixture until combined. The dough will be very soft. Refrigerate for 30 minutes to firm up so the cookies won’t spread as much while baking.

Use a cookie a cookie scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges of the cookies begin to brown. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Cranberry Pecan Cookies

While peppermint gets all the glory during this time of the year there are other flavors and ingredients that are reminiscent of the season. Cranberries for one. While the sweetened dried ones and the canned jellied version can be found in your supermarket year-round, it’s this time of the year when those fresh tart berries pop up in your grocery section. And while most nuts are popular around this time due to gift baskets, those roasted chestnuts and so forth it’s pecans that really make the rounds thanks to Pecan Pie.  So, I decided to combine the two – cranberries and pecans – for today’s Cookie Palooza cookie with a Cranberry Pecan Cookie that also has some chocolate in it.

These cookies are pretty straightforward to make. Start off by creaming together the butter and sugars, add the eggs and then the vanilla extract. Whisk the dry ingredients separately and then add it to the butter mixture and finally stir in the add-ins; the dried cranberries, chopped pecans and chocolate chips. If you like your cookies to be a little nuttier feel free to add in more pecans. And one thing I have started doing is refrigerating my cookie dough before scooping and baking. I didn’t want to struggle to scoop my dough, so I refrigerated it for only 30 minutes. Enough to get it chilled, but still soft enough to easily scoop with a cookie scoop.

These cookies are perfectly chocolaty, just the right amount of crunch thanks to the pecans and have a little tangy sweetness to them thanks to the cranberries. The perfection addition to any cookie platter this holiday season!

Cranberry Pecan Cookies

  • Servings: 36 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped pecans, toasted

1 cup dried cranberries

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

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

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add the eggs 1 at a time and then the vanilla extract.

With the mixer on low add in the flour mixture and beat until just combined.

Add the chocolate chips, pecans and cranberries and beat until combined.

Refrigerate the dough for 30 minutes.

Use a cookie scoop to scoop the dough 2 inches apart on the prepared baking sheets.

Bake in the preheated oven for 13-15 minutes, until the cookies are set.

Transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn Spatula

Cookie Palooza: Pumpkin Spice Chocolate Chip Cookies

Welcome to Cookie Palooza 2022 on Bead Yarn Spatula. I am quite excited this year because all the recipes I will be bringing you this week are original ones. To kick it off I am sharing a recipe that is perfect for all your pumpkin spice loving family and friends and for those that enjoy pumpkin even after the Fall season is long gone… A Pumpkin Spice Chocolate Chip Cookie.

I’ve been searching for a good pumpkin cookie recipe for a while now. Some I made tasted good, but the texture just wasn’t appealing to me. When pumpkin puree is added to any recipe it adds a lot of moisture to it. And if you add too much pumpkin puree to a dessert recipe that isn’t well balanced with other wet ingredients you end up with a very odd texture. As was the case with my first few tries of my Pumpkin Tiramisu Cake. So, how did I finally achieve a good pumpkin cookie recipe? To get these Pumpkin Spice Chocolate Chip cookies just right I started by using a cake mix as the base.

If you are wondering, cake mix cookies are an actual thing. It’s an easy way to make a red velvet, strawberry, lemon and /or carrot flavored cookie since those flavors are readily available in box cake mixes. While I am sure around this time of the year there are pumpkin cake mixes, I opted to use a yellow cake mix as my base and added some spices that are reminiscent to pumpkin pie spice (this is the recipe I used for the cake portion of my Bourbon Caramel Apple Upside Down Spice Cake) and to get real pumpkin flavor I added in a can of pumpkin puree. And that was it for my wet ingredients… no butter, eggs or anything else.

The result, a pumpkin cookie with just the right amount of spice and sweetness. And the perfect texture… Not too moist and nowhere near dry.

Pumpkin Spice Chocolate Chip Cookies

  • Servings: 30 Cookies
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Ingredients:

1 15.25oz. box of yellow cake mix

1 15oz. can pumpkin puree

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 teaspoon vanilla extract

1 1/4 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a large bowl whisk together the yellow cake mix with the spices. Add in the pumpkin puree and vanilla extract and stir to combine. Finally, stir in the chocolate chips.

Using a cookie scoop, scoop the dough onto the prepared baking sheets and bake in the preheated oven for 13-15 minutes. Cool the cookies 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Store cookies in an airtight container.

Some notes:

-The dough will be soft, but there is no need to refrigerate it prior to baking. The cookies won’t spread much while baking.

-If you want a flatter cookie, after scooping the dough onto the baking sheets press them down slightly with a glass bottom sprayed with cooking spray.

Recipe first appeared on Bead Yarn Spatula.

Cranberry Orange Walnut Muffins

Not sure why, but, I had two bags of dried cranberries in my pantry that were quickly approaching their expiration date. They were probably on sale or I was planning on eating more salads than I have been. Either way, I decided it was time to start using them before they did expire. Cranberries are always a good add in for baked goods since they offer a pop of sweetness and do have health benefits. I like to think they are still healthy even after they are baked into something sweet. I was debating between cookies or muffins, but, I opted to go with the muffins… A Cranberry-Orange Walnut Muffin.

The recipe for these is pretty straight forward. Next time I make them though I will cut the sugar in half (1/2 cup as opposed to a 1 cup). They were delicious, but, I just found them to be a tad bit sweet and since I normally eat muffins for breakfast and I am not big into sweets for breakfast I think I would enjoy them more with less sugar. Also, since you are using freshly squeezed orange juice and if your orange is sweet and then you add sugar and dried cranberries on top of that you are getting sugar from all sides so it’s best to cut back on the actual sugar you are adding in. They will still be delicious and even a bit better for you. And while the original recipe called to make these in a 12-cup cupcake tin, I opted to bake them in 6-cup muffin tin instead. I prefer bakery sized muffins than cupcake sized ones. To accommodate the extra batter, I placed my muffin liners in ramekins on a baking sheet and baked them as normal.

Cranberry Orange Walnut Muffins

  • Servings: 8 Large Muffins / 12 Small Muffins
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Ingredients:

1 cup sugar

1 stick unsalted butter, at room temperature

1 large

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon freshly grated orange zest

3/4 cup freshly squeezed orange juice*

3/4 cup dried cranberries

1/2 cup chopped walnuts

*I used 3 large navel oranges

Directions:

Preheat oven to 350F. Line a muffin/cupcake pan with paper liners.

In a medium bowl whisk together the flour, salt, and baking powder & soda together. Set aside.

In a small bowl stir together the orange juice & zest. Set aside.

In a large bowl cream together the butter and sugar using a handheld mixer on medium speed. Add the egg and continue beating until incorporated. With the mixer on low speed add the flour mixture in three parts alternating with the orange juice mixture. Stir in the cranberries and walnuts.

Divide the batter among the prepared pans. Bake in the preheated oven for 25-25 minutes for smaller muffins and 30-35 minutes for larger muffins. Let cool in pans for 5 minutes before removing muffins from pans and cooling completely on a wire rack.

Recipe from Fisher Nuts

Baked Peach Crumb Donuts

It’s the first Friday in June which means it’s National Donut Day! It’s been a while since I have shared a donut recipe on here. And to be honest, they are not something I bake all that often. My favorite donut that I have made are the Rainbow Cookie Donuts I posted a little over 4 years ago. I have made those a few times since then. And these Baked Peach Crumb Donuts I am sharing today are a very close second. If you are not a fan of peaches, you can swap out the peaches for blueberries, raspberries, strawberries, etc. The base of the donut would work well with any of those fruits and crumb topping works well with any of those fruits and is always delish!

A few things to note… Whatever fruit you choose to use you don’t want to add it to the batter of your donuts. After making the batter pipe or spoon it into your donut pan and then sprinkle the fruit on top lightly pressing it into the batter.

Once your fruit is placed then sprinkle the top with the crumb topping and once again lightly press it into the batter to make sure it sticks while your donuts are baking and doesn’t end up falling off. 

And finally, once your donuts have cooled dust the top of them with Confectioners’ sugar. The added sweetness of the sugar is just what these donuts need since they aren’t too sweet to begin with. Which is perfect by me.

Baked Peach Crumb Donuts

For the donuts:

2 tablespoons unsalted butter, melted

1/2 cup buttermilk*

1/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup diced peaches (can use fresh or frozen)

For the crumb topping:

2 tablespoons brown sugar

1 tablespoon sugar

1/4 teaspoon cinnamon

1/3 cup flour

2 tablespoons unsalted butter, cold and cubed

Confectioners’ sugar, for dusting

*Make your own by combining 1/2 cup whole milk with 3 teaspoons of white vinegar. Stir together and let sit for 15 minutes.

Directions:

Preheat the oven to 350 F. Grease 2 6-welled donut pans with butter, or spray with non-stick spray. Set aside.

In a medium bowl whisk together the flour, cinnamon, salt, baking soda and baking powder.

In a large bowl whisk together the melted butter, buttermilk, sugar, egg and vanilla extract until well combined.

Stir the dry ingredients into the wet ingredients until just combined.

Spoon the batter into the prepared donut pans until 2/3 fill. You can also transfer the batter to a large piping bag or Ziploc bag and pipe the batter into the pan.

To make the crumb topping whisk together both sugars, cinnamon and flour. Using a fork, pastry cutter or your hands, cut the butter into the flour mixture until it’s pea sized and looks like coarse sand.

Divide the diced peaches among the donut batter, pressing it lightly into the batter. Sprinkle the crumb topping over each donut, once again pressing it lightly into the batter.

Bake in the preheated oven 10-11 minutes. Let the donuts cool in the pan for 2 minutes and then transfer to a wire rack to cool completely. Once cooled dust the donuts with confectioners’ sugar.

Recipe from Katie Bird Bakes

Cherry Amaretto Cheesecake

The idea for this cheesecake came to me after making the Almond Tiramisu I posted about last month. I had another package of Amaretti cookies and while the Almond Tiramisu was delicious I didn’t want to make another one so soon and while I could have just eaten the cookies I thought to myself that there had to be something yummy I could make with them. Initially I was thinking raspberries instead of cherries for this cheesecake, but, I thought cherries would be a better complement to the almond flavors in the cheesecake. And I was right! Since cherries aren’t currently in season I opted to use frozen ones, but, with summer just around the corner you could make this with a fresh batch of cherries that are sure to be hitting the produce department of your local supermarkets in no time.

I started off by making the crust. In the bowl of my food processor I processed 7oz. of Amaretti cookies into fine crumbs. I then added in melted butter and pulsed everything together a few times. Finally, I pressed the mixture into the bottom and up the sides of a 9-inch pie dish I sprayed with non-stick cooking spray.

I set the crust aside and made the filling for the cheesecake. In a large bowl, using a handheld mixer on medium speed, I beat together cream cheese, sour cream, sugar, almond & vanilla extract and Amaretto liqueur until it was well combined. I then added in 2 eggs and continued to beat the mixture until it was smooth. Once the cheesecake mixture was ready I poured it into the prepared crust and placed it in a 325 F preheated oven for about 45 minutes. I knew the cheesecake was done once the center was just about set. I let the cheesecake cool on a wire rack before refrigerating it overnight.

While the cheesecake was cooling on the wire rack I made the cherry topping. In a medium saucepan I whisked together water, cornstarch, lemon juice and sugar (a slurry). I then heated the mixture over medium heat and stirred it until it started to thicken. Once it did, I added in the cherries. I stirred the mixture occasionally. You may think that your cornstarch mixture isn’t enough for the cherries, but, as the cherries cook they will let out their own juices. If you opt to use frozen cherries as I did, do not defrost them beforehand. Once the sauce begins to boil and thickens remove it from the heat and allow it to cool to room temperature. Make sure to taste the mixture. If your cherries aren’t very sweet you may need to add more sugar to bring out their flavor. Once the mixture was cool, I transferred it to a resealable container and refrigerated it overnight.

The following day, before serving the cheesecake I spooned the cherry mixture over it. This was a hit with everyone who tried it.

And I must say, that it tasted even better a day or two afterwards. I think the almond flavor from the cheesecake seeped into the cherry topping and it really brought all the flavors together!

Cherry Amaretto Cheesecake

Ingredients:

Crust:

7oz. package Amaretti cookies

1/3 cup unsalted butter, melted

Cheesecake:

2 8oz. packages cream cheese, at room temperature

1/2 cup sour cream

1/2 cup sugar

1 tablespoon almond extract

1/2 teaspoon vanilla extract

1 tablespoon Amaretto liqueur

2 large eggs, at room temperature

Cherry Topping:

3 cups frozen (or fresh) cherries

1/4 cup water

1 tablespoon cornstarch

1 tablespoon lemon juice

2 tablespoons sugar*

*You may need to add additional sugar if your cherries aren’t sweet

Directions:

Preheat oven to 325 F.

For the crust: In the bowl of a food processor process the cookies into fine crumbs. Add the melted butter and pulse a few times to combine. Press into the bottom and up the sides of a 9-inch pie dish sprayed with non-stick spray.

For the cheesecake: In a large bowl combine the cream cheese, sour cream, sugar, almond & vanilla extracts and the Amaretto and beat with a hand mixer on medium speed until well blended. Add the eggs, 1 at a time, and continue beating until the mixture is smooth.

Transfer the cheesecake batter to the prepared pie crust and bake in the preheated oven for 40-45 minutes, or until the center is almost set. Cool on a wire rack and then refrigerate for at least 3 hours or overnight.

For the cherry topping: While the cheesecake is cooling, whisk together the water, cornstarch, lemon juice and sugar in a medium saucepan. Heat over medium heat and stir until the mixture begins to thicken. Add the cherries and stir occasionally until the sauce begins to boil and has thickened. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use. The mixture will continue to thicken as it cools.

To serve, spoon the cherry mixture over the cheesecake and slice. Store leftovers in the refrigerator.

Recipe first appeared on Bead Yarn & Spatula

Chocolate & Banana Chip Peanut Butter Cookies

While these cookies may sound like they have a lot going on they are essentially just a peanut butter chocolate chip cookie. And we all know that peanut butter and chocolate are a match made in heaven. I honestly didn’t get any banana flavor from the banana chips (nor did anyone else who tried them). What the banana chips did offer was an extra crunch to the cookie, which you also get from the peanuts added. If you are looking for that banana flavor though you could add a mashed banana to the dough. Next time I make these though I will be omitting the banana altogether. I honestly don’t think they need that extra layer of flavor.

Chocolate & Banana Chip Peanut Butter Cookies

  • Servings: 12 Large Cookies
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Ingredients:

1 cup peanut butter

3/4 cup sugar

1/2 cup light brown sugar

1 stick unsalted butter, at room temperature

1 large egg

2 teaspoons vanilla extract

1/3 cup flour

1 teaspoon Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup roasted & lightly salted peanuts, chopped (plus more for topping)

1/3 cup banana chips, chopped or 1 banana cut into 1/4-inch pieces*

1/3 cup semi-sweet chocolate chips (plus more for topping)

*Can omit to make a Peanut Butter Chocolate Chip Cookie

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In large bowl, using a hand mixer on medium speed, cream together the peanut butter, both sugars and the butter until smooth. Add the egg and vanilla extract and continue beat until well combined. With the mixer on low add in the flour, salt, baking powder and baking soda until just combined. Add in the peanuts, banana chips / banana (if using) and chocolate chips and beat on low until combined.

Using an ice cream scoop (or 1/4 cup measuring cup) drop the dough on the prepared cookie sheets. Pat down the cookies to create 2-inch disks. The dough may be a little sticky. Sprinkle the tops of each cookie with additional chopped peanuts and semi-sweet chocolate chips.

Bake for 10-11, or until the edges are golden but the centers still soft. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from Christina Tosi

Spice Market Carrot Cake

I’ve been using the same recipe for carrot cake for years. It’s a basic recipe with the only add-in being walnuts. No pineapple, coconut and/or raisins that you find in some recipes, but it’s delicious and moist nonetheless. I did try a different recipe a year or two ago and it just wasn’t that good. One of the reasons it never made it on here. I recently came across a recipe though that was completely different from any one I had seen before, a Spice Market Carrot Cake, that I instantly knew I wanted to try. I decided to make it for Easter this year. Which led me to wonder why is carrot cake so popular for Easter? Does it have anything to do with rabbits and their affinity to carrots? While I couldn’t find a definitive answer, I did learn this tidbit…  Carrot cake became popular in the 1970’s during the dieting craze. People apparently thought that by using carrots in a cake it would make the dessert seem healthier. I can get behind that. It’s like the theory that chocolate is a vegetable (some say fruit) since it’s a product of the cacao bean.

So, what makes the Spice Market Carrot Cake so special? It has a Moroccan-inspired flair thanks to the addition of ras el hanout – a Moroccan spice blend – and dried fruit (for the cake I made I went with apricots, but, you could use pitted dates instead).  Thankfully I didn’t need to go in search of ras el hanout and was able to make the blend myself using allspice, black pepper, cinnamon, coriander, turmeric and nutmeg. And to top the cake off, a twist on the traditional cream cheese frosting that I personally think is the best frosting for carrot cake, a Ginger-Orange Cream Cheese Frosting that includes ground ginger and the zest and juice of an orange.

This cake was a hit! All the flavors worked well together, and while I normally love nuts in my desserts, especially walnuts, I didn’t miss them one bit in this cake!

Spice Market Carrot Cake

Ingredients:

For the Cake:

2 cups flour

1 1/2 cups sugar

1 tablespoon ras el hanout*

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 eggs at room temperature, lightly beaten

3 cups (1 lb.) finely shredded carrots

3/4 cup vegetable oil

1/3 cup honey

1 cup chopped dried apricots

For the Frosting:

1 orange – remove 2 teaspoons of zest and squeeze for 2 tablespoons of juice

1 8oz package cream cheese, at room temperature

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 teaspoon ground ginger

2 – 3 1/2 cups confectioners’ sugar

*To make the ras el hanout stir together 1 teaspoon each of cinnamon & turmeric, 1/2 teaspoon each of black pepper, coriander, nutmeg and allspice.  

Directions:

Preheat oven to 350 F. Spray 3 8-inch round baking pans with baking spray.

To make the cake: In a large bowl whisk together the flour, sugar, ras el hanout, baking powder, baking soda and salt.

In a medium bowl stir together the eggs, carrots, oil and honey.

Stir the egg mixture into the flour mixture until combined and then stir in the chopped apricots. Divide the batter among the prepared pans and then bake in the preheated oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes and then remove from the pans and cool completely on a wire rack.

I like to wrap my cakes in plastic wrap and refrigerate overnight before frosting, but, you can frost them once they are completely cooled.

To make the frosting: In a large bowl, beat together the cream cheese and butter and beat with a hand mixer on medium speed until light and fluffy. Add in the orange juice and ground ginger and continue beating until both are incorporate. Switch the speed to low and gradually add in 2 cups of confectioners’ sugar. Continue beating until well incorporated. Gradually add in an additional 1 cup to 1 1/2 cups of confectioners’ sugar until the frosting is spreadable. Stir in zest.

Frost and stack the cakes and then decorate as desired. Store leftovers in the refrigerator.

Recipe from Better Homes & Gardens

Cookie Palooza: Snickerdoodle Biscotti

Welcome to day 2 of Cookie Palooza 2021. Today I am bringing you a twist on a holiday favorite. While Snickerdoodles are great any time of the year they are especially great around the holidays. It could be because they are a nice complement to a hot cup of cocoa or because they can easily be transformed into a holiday cookie by using colored sanding sugar in lieu of white sugar to be rolled in. Either way, they are always a welcomed addition to any cookie platter. Today though, we are making them into another holiday favorite… biscotti.

I started by making and refrigerating the dough for 30 minutes.

While the dough was chilling I prepped an extra-large baking sheet by lining it with parchment paper. I opted to use one baking sheet to ensure that the biscotti would cook evenly.

Once the dough was chilled I divided it in half and shaped both pieces into a 10×4-inch rectangle. The dough was quite sticky so I wet my hands with water beforehand. I would suggest shaping the dough right on the parchment paper. You may have trouble transferring it from your counter to the baking sheet otherwise. Next, I generously covered both loaves with a cinnamon-sugar mixture and gently pressed it into the dough.

After baking in a 350 F oven for 25 minutes I removed it and using the parchment paper I transferred it to a wire rack to cool for 10 minutes. While the loaves cooled I lined my baking sheet with a fresh piece of parchment paper. I must say, the top of the loaves reminded me of what snickerdoodles look like after they are baked. That cracked look with the cinnamon-sugar coating.

After letting the loaves cool for 10 minutes I used a serrated knife to slice them into 3/4-inch pieces. I then placed the biscotti, cut side down, back on my prepared baking sheet. I baked them for 10 minutes, flipped them, and then baked them for an additional 10 minutes. I then let the biscotti cool completely on the pans before enjoying.

I’ll admit that some of my pieces were slightly bigger than 3/4 of an inch. They were closer to an inch. Oops! Needless to say though, they were delish. They definitely tasted like your traditional Snickerdoodle.

These would make the ideal food gift for anyone who enjoys a sweet treat with their warm beverage or anyone who loves a good snickerdoodle!

One thing I should note, the original recipe called for dipping the finished biscotti in white chocolate. I opted to omit that part since a) Snickerdoodles aren’t normally dipped in chocolate and b) I like to dip my biscotti in tea or hot cocoa and I felt that the white chocolate would just get in the way of that.

Snickerdoodle Biscotti

Ingredients:

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons cinnamon

1 cup sugar, divided

1 stick unsalted butter, melted and slightly cooled

1/4 cup rum*

3 large eggs, at room temperature

*could use brandy or bourbon instead

Directions:

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

In a large bowl whisk together 3/4 cup sugar, melted butter and rum. Add the eggs one at a time, whisking until smooth after each addition. Using a wooden spoon, stir in the flour mixture until no streaks of the flour mixture remain.  Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 F. Line 1 extra-large baking sheet or 2 medium baking sheets with parchment paper.

Divide the dough in half and using moistened hands shape each half on the prepared baking sheets into a 10×4 – inch rectangle.

In a small bowl stir together the remaining 1/4 cup sugar and the cinnamon and sprinkle generously over the both doughs. Gently pressing it in.

Bake in the preheated oven for 25 minutes, until pale golden.

Remove from the oven and using the parchment paper transfer to a wire rack to cool for 15 minutes.

Leave the oven on and line your baking sheet(s) with fresh parchment paper.

Using a serrated knife, cut the biscotti loaves crosswise into 3/4 – inch slices. Place the slices cut side down on the prepared baking sheet(s).

Bake for 10 minutes, and then flip the biscotti and bake for another 10 minutes. Let cool completely on the baking sheet(s).

Store in an airtight container.

Recipe from Baked From Scratch

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