Spice Cake

A family friend has their birthday today and according to my sources they *LUV LUV LUV* spice cake.  After perusing the web for a while I found a few themes, or key ingredients, that I think are required,  For a good spice cake it must contain buttermilk for richness.  It should also have a combination of butter and oil for moistness and mouthfeel.  The spices should not only have more cinnamon than other spices but also contain clove, nutmeg, allspice, and ginger.  Last but not least it should be made with brown or raw sugar instead of granulated.  I supposed you could always add molasses to get the same feel, but why add another ingredient when it is not necessary?

SPICE CAKE

1 stick butter (1/2 c)
2 c raw sugar
4 large eggs
1/2 c olive oil
1 1/2 t cinnamon
1/2 t clove
1/2 t nutmeg
1/2 t allspice
1/2 t ginger
1/2 t salt
1/8 t chipotle
2 t baking powder
1 t baking soda
1 t vanilla
3 c cake flour

DIRECTIONS:

1)  Preheat oven to 350

2)  Cream butter in stand mixer

3)  Cream raw sugar into butter

4)  Slowly add eggs into mixture one at a time

5)  Add oil in slowly

6)  Add in cinnamon, nutmeg, clove, allspice, ginger, chipotle, baking soda, baking powder and vanilla

7)  Slowly mix in buttermilk

8)  Mix flour in 1 cup at a time

9)  Grease and flour your pan

10)  Bake for about 1 hour until a toothpick comes out clean

SUGGESTED FROSTING

There are several different flavors for the frosting, but the only acceptable frosting is a cream cheese buttercream.

INGREDIENTS:
1 lb creamcheese
2 sticks butter
1 lb powdered sugar
1 T desired flavor (vanilla, maple, orange, orange zest, rum, etc...)

BROWNIES and RUM BALLS

This year in my Christmas boxes I am making Rum Balls.  I was disappointed when I discovered my dear grandmothers recipe called for Nilla Wafers held together by corn syrup.  I was more disappointed when I discovered that was the standard.  Do not get my wrong I LOVE my grandmothers Rum Balls.  I just can not bring myself to using a commercial cookie filled with all kinds of crap when I am making goodies to send them to my loved ones.  Realistically I could have just make sugar cookies or shortbread for the base but I, being who I am, decided to find something that would be closer to the origination of Rum Balls.  That it starts with a cookie tells me that it was a way of not letting stale baked goods go to waste.  That is when I found Martha Stewart's Rum Ball recipe.  She made it with Brownies and Rum.  It made perfect sense, after all all of the Rum Ball recipes I found also had chocolate.  I had to scour the web to make certain it was not a fluke.  No I do not think it is likely that they originated with brownies.  But, I do think they were stale confections mashed up with rum and the chocolate aspect may have been added later.

This post will have recipes for both Brownies and Rum Balls.

The brownie recipe I am posting is not an original.  It has some modifications from a recipe I have had for over 20 years.  But it makes some of the best brownies I have ever had.

BROWNIES

INGREDIENTS

1 c butter
1 c coffee (hot)
1/4 c cocoa powder
2 c flour

2 c raw sugar

1/2 c buttermilk
2 eggs
1 t baking soda
1/2 T vanilla

DIRECTIONS
1)  preheat oven to 400
2)  mix coco powder into coffee and bring to boil
3)  pour coffee & cocoa mixture over butter to melt it
4)  mix buttermilk and rum into coffee and cocoa (this shall now be called liquids)
5)  in mixing bowl beat eggs until light and fluffy
6)  mix sugar into eggs until thick and creamy
7)  mix liquids into egg mixture until smooth
8)  sift together flour and baking soda and add to combined ingredients being careful not to over mix.
9)  pour into a well buttered 11x17 pan and bake for 20 minutes
10)  cool and frost if desired then serve

CHOCOLATE ALMOND BISCOTTI-gluten free

 I have long held that Juilia's Biscotti could be made with almond flour.  Before today, I have never tried it.

This comes from my beloved mother in law.   This biscotti will last for a week easily, if you don't eat it all first. It has only lasted more than a few days in my house because it was misplaced. INGREDIENTS 1/2 c butter 2 T olive oil 3 egg yolks 3 eggs 1 1/2 c sugar ( I prefer the rich flavor of raw sugar) 1 T anise seed 2 t vanilla 6 c almond flour 1 c cocoa powder 1 c almonds 1 bag dark chocolate chips 5 t baking powder  3/4 t salt DIRECTIONS 1)  preheat oven to 375 2)  melt butter and cool by adding olive oil 3)  beat eggs until soft and foamy 4)  mix sugar into eggs until thickened and lemon color 5)  mix in oil butter mixture then slowly add chocolate chips, almonds, vanilla and almond 6)  sift together almond flour, cocoa powder, baking powder and salt then mix into wet ingredients in about 3 additions 7)  divide dough into half and like cookie sheet with parchment paper 8)  form two long, flat bars the length of the cookie sheet and bake for 30 minutes 9)  cut each bar crossways into 16 cookies and lay on cut sides then bake for 10 more minutes 10)  cool and serve This is very rich.   The texture is just a bit different, but not in a bad way.

Flavorful Flourless Chocolate Cake

Tonight I wanted CHOCOLATE!!!  I looked for the Pierless Cholcolate Mousse recipe from Alton Brown to no avail.  I decided to look for a flourless chocolate cake instead.  I found this one by King Arthurs Flour.

So, I did what I do and here it is.

FLAVORFUL FLOURLESS CHOCOLATE CAKE

INGREDIENTS:
170 g (1 c) 70% chocolate chips
1/2 c butter
3/4 c raw sugar
1/4 t salt
1 t vanilla
3 large eggs
zest 1 mandarin orange, or 1/4 regular orange
1/2 t cinnamon
1/8 t clove
1/8 t nutmeg
1/2 c cocoa powder

DIRECTIONS:

1) . Preheat oven to 375

2) . Melt chocolate and butter in a double boiler, mix until smooth

3).  Mix in; raw sugar, salt, vanilla, cinnamon, clove, nutmeg & orange zest

4). Beat in eggs, one at a time until fully incorporated

5) . Beat in cocoa powder until smooth

6) . Place in 12 cupcake cups or an 8" round pan lined with parchent paper
and bake until a broken skin apears on top.  For a cake this should take about 25 minutes, for cupcakes 15-18. 

NOTES:
Both my husband and I agreed this needs no frosting, the orange and spices punch right through.

Donut Bread Pudding

Bread Pudding is a classic in most Southern homes.  In Mississippi they make it exceptionally well!  As always I have to put my particular stamp on it.  Or, in this case, find a way to use the excess donuts they have at Church. 

I have two variations that I use of this recipe and I will put them below. 

INGREDIENTS(for 2)

2 donuts
1 extra large egg
1/4 c milk
1 t butter

PAN SIZE:  Two donuts make two cupcakes or a 5" tart pan
                    Six donuts makes a small loaf pan (9"x5")
                    A Dozen Donuts will make a 9" pie tin, an 8"x8" or 9"x9" square pan
                    18 Donuts will make a 9"x13" rectangular pan

DIRECTIONS

1)  Preheat oven to 350

2)  Butter baking dish

3)  Cut donuts into 1/8ths and put in pan

4)  Beat eggs and milk until smooth and pour over donuts

5)  Press donuts down into milk and egg mixture and let soak for 10+ minutes

6)  Bake until golden brown and knife inserted comes out clean

VARIATIONS

Rich-Use heavy whipping cream instead of milk

Almond-mix 1 T slivered almonds into donuts, top with 1 T slivered almonds & 1 T sugar before baking

NOTES:  Serve with ready whip.  You can used whipped cream, but I think the richness might be overpowering.  The airy sweetness of the ready-whip really compliments this recipe.  You could also try vanilla ice cream.

Angel Food Cake

We are having another dinner party and wanted to keep the menu light and fun.  My darling husband requested my Strawberry Spinach salad.  I really wanted beef and found some great skirt steak at the grocery store.  We needed something light to go with that.  Since the temperatures are in the mid 80's this week, we wanted it cool.  With strawberries already in the salad, strawberry shortcake was out.  We decided on trifle with blue berries.  We were not quite up for the classic trifle, so I gave my husband the choice of Angel food cake with a lemon custard or Bishops cake ( lemon pound cake) with whipped cream.  He chose the Angel Food.  I have no idea when I made one last time, so to the internet, I go.  I found a great article on the origination of Angel Food cake.

CAKE FOOD of the ANGELS

INGREDIENTS
8 oz Egg Whites
8 oz Sugar
4 oz Cake Flour
1 T Cream of Tartar
1/4 t Almond Extract

DIRECTIONS
1) . Preheat oven to 350 and put rack at lowest setting
2) . Let egg whites come to room temperature, 15-30 minutes
3) . Sift flour and cream of tartar together 7 times as this will mix, aerate, and get rid of any lumps
4) . Beat egg whites, on high) until they are a dry stiff foam.  The original recipe says until they will support and egg.  I use the standard of holding your bowl upside down without anything moving.
5) . Slowly add sugar to egg whites, 2 T at a time
6) . Add Almond extract to egg whites
7) . Fold flour mixture into egg whites in several additions
8) . Gently spoon batter into ungreased tube pan and immediately bake for 20-30 minutes, until the top is lightly browned
9) . When you pull it from the oven immediately turn it upside down to cool for 1 hour
10)  .Use knife to cut away from sides and remove from pan.
11) . Serve as desired.

NOTES:
1) . Please do not attempt this without an electric mixer.
2) . When making this please, remember that the slightest bit of fat will wreck havoc with your egg whites stiffening, especially egg yolk.  Freshly wash everything with dish soap and when you separate the eggs, scoop out any yolk that may have fallen in, immediately!
3) .The pan must be ungreased so the cake can climb it.
4) .You want it upside down to cool so that it does not compress on itself.

BCM BRONDIES

Bacon

   Chipotle

      Maple

          Brownies Blondies    

                                                                                                                                                                                                                    

                 BCM BRONDIES                

                                                                                                                                                                                                   

                                                             

I have been playing around with this recipe for about a year and a half.  Creating it was really a balancing act with getting each of the special ingredients and sweetness just right, without overpowering anything.   I think we finally perfected it and so now it must be published!  From our testers comments it is sweet enough for Southerners without being too sweet for our Northern tastebuds.  This would be a great recipe for gluten free flours.  Even though there are many parts to this recipe, it is not difficult.  Just read the entire recipe through before you start.

BCM BRONDIES

Bacon

                         3/4 lb bacon

Directions

1.   Cut bacon strips into 1/2" pieces

2.  Cook until they are as crispy as you dare, almost burnt

3.  Drain dripping and set bacon on paper towel to cool

Brownies Ingredients

• 2 sticks unsalted butter,
• 2 c sugar
• 4 large eggs
• 2 t whisky
• 2/3 c good-quality unsweetened cocoa powder
• 1 c all-purpose flour
• 1 t cinnamon 
• 3/4 t chipotle
• 1/2 t kosher salt
• 1/2 t baking powder
•                 12 oz bittersweet chocolate chips (Giradeli 60% cocoa prefered)

ADD CHECKED ITEMS TO GROCERY LIST

Directions

1. Melt butter in bacon pan, deglazing it, being careful to get all of the bacon goodness

2. Pour butter into mixing bowl, cooling slightly, then mix in sugar

3. Add the eggs and whiskey and mix until evenly homogenous

4. Add the cocoa, flour, cinnamon, chIpotle, salt and baking powder and mix until smooth. 

5.    Mix in chocolate chips.

Blondie Ingredients

• 1 c unsalted butter
• 1 1/3 c raw sugar
• 2/3 c pure maple syrup
• 2 large egg, at room temperature
• 1 T whiskey 
• 1/2 t salt
• 2 c flour

Directions

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. 
2. Pour butter into a medium mixing bowl and let cool to room temperature
3. whisk in raw sugar and maple syrup. 
4. Add egg, whiskey, and salt, whisking to combine. 
5. Fold in flour just until incorporated.

Maple Butter Glaze

• 4 T unsalted butter
• 1/2 c pure maple syrup
• 1/2 t salt

Directions

1) Bring all ingredients to boil, for 1-2 minutes, stirring constantly

2) Pour onto hot brandies

DIRECTIONS

1) Preheat the oven to 350 degrees. 

2) Butter and flour pan or use bakers choice baking spray.

3) Chop and cook 3/4 lb bacon, until crispy, drain

4) Prepare brownie batter and put into prepared baking dish; smooth top. 

5) Evenly spread bacon on top of brownie batter

6) Prepare blondie batter and evenly spread on top of bacon and smooth top.

7) Bake at 350 for 30-45 minutes, or until knife comes out almost clean.

8) Cook Maple Glaze and spread evenly on top while still hot

9) Cut into 1x1 1/2” pieces and cool before serving

NOTES:

1.  If you are gluten free, I believe this recipe will work perfectly with gluten free flours because it is mostly steam leavened, using butter and eggs.

2.  We believe this is the *perfect* sweetness.  But, if you want it sweeter, substitute milk chocolate chips for the bittersweet in the brownies and in the blondies use brown sugar instead of raw sugar.  Also, If you put the blondies on the bottom you taste more sweetness.

Carmel Apple Crips

A few weeks ago I went to an event that was Thanksgiving themed and I really felt the need to bring a dessert.  I racked my brain and decided and individual carmel apple dessert was the way to go.
I picked up a box of puff pastry and the rest is history!

Ingredients
1 sheet puff pastry
1 lemon
1/2 can sweetened condenced milk
4-5 large apples
2 c crumbled gingersnaps

Directions
1)  thaw puff pastry
2)  preheat oven to 450
3)  in a bowl large enough to fit all the apples mix juice of the lemon and water to half full
4)  core the apples, then slice them into thin rings and put them in the lemon water
5)  cut the puff pastry into 9 pieces and place on a buttered and floured sheet pan
6)  drain the apples and shake the excess water off of them, then place stacks of 2-3 slices on each piece of puff pastry
7)  Drizzle 1 Tof sweetened condensed milk on each of them
8)  Pour 1 T gingersnap crumbs into the hole of each pile of apple rings
9)  bake at 450 for about 15 minutes, then turn oven down to 325 for another 15 minutes, or until apple rings are easily indented with the side of a fork.

NOTES:
1)  I originally baked these in paper muffin cups, but they stuck to the paper
2)  If you do not have a convection oven, it may be a good idea to place a second cookie sheet directly under the first to prevent the bottom from cooking quicker than the top
3)  If you wanted to make a single dessert you could roll the puff pastry to the size of your pan and layer the apple slices then sprinkle the entire pan with the sweetened condensed milk and gingersnap crumbs

Double chocolate chip Mexican spice cookies

I have been so in love with the flavores of Mexican chocolate that I had to add that flavor to chocolate chip cookies.  There us something to be said about the Mr. Saying that "there is something about the crack like flavor".  So let me share my addictive new concoction.

INGREDIENTS

1/2 c peanut butter

1/4 c Nutella

1/2 c butter-unsalted

3/4 c brown sugar

3/4 c sugar

2 eggs

1 t baking soda

1 t salt

1 t vanilla

1 t cinnamon

1/2 t nutmeg

1/8 t chipotle

2 1/4 c flour

1 c walnuts

2 bags dark chocolate chips

DIRECTIONS
1)  Preheat oven to 350
2)  cream the butter, peanut butter and nutella
3)  continue to mix in eggs and sugars until homogenous
4)  mix in baking soda, salt, vanilla, cinnamon, nutmeg, chipotle, flour and walnuts then chocolate chips.
5)  scoop onto cookie sheet lined with parchment paper or a silpat in 2T balls and bake for 15 minutes, until firm, cool and serve  

Spiced chocolate pots du creme

Despite the name it is just a fun chocolate baked pudding, otherwise known as a custard.

INGREDIENTS

1 pt heavy whipping cream

1/4 c milk

1/8 c espresso or strong coffee

5.2 oz dark chocolate

1 c sugar (can be made with stevia)

8 egg yolks

1/2 t cinnamon

1 t vanilla

1/8 t nutmeg

1/8 t chipotle

DIRECTIONS

1). Melt chocolate in milk, coffee, vanilla, cinnamon, nutmeg and chipotle over medium heat, stirring constantly-remove from heat when homogenous

2). Beat egg yolks with sugar until light in color and thick

3). Beat whipping cream into egg/sugar mix

4). Slowly mix all of chocolate mixture into egg mixture

5). Pour equal amounts if custard, about 1 cup each, into oven safe ramekins.  Place ramekins in 2" deep baking dish and place in a 350 oven.  Pour hot water in baking dish to level even with custard, making certain not to get water into custard and bake for about 1 hour, or until knife inserted comes out clean.  

6). Chill in refrigerator at least 1 hour, preferably 24 hours as it allows the spices to fully blend.  Do not cover until completely cool

7). Remove from refrigerator and serve

NOTES

This is beautifully dense, almost fudgy in texture.  If you want a lighter texture whip the whipping cream and fold everything into it instead of mixing it directly with the eggs and sugar.

I also did a version with stevia instead of sugar and it turned out just fine.  As someone who does not use alternative sugars I did not care for the taste.  But, the friends I made it for is diabetic and used to stevia.  I was surprised he did not lick his ramekin clean.  He gladly took the extras home.

Chocolate pound cake made into a chocolate orange strawberry triple layer cake

Last night it became evident, to me at least, that when I work with chocolate I am incapable of making it anything other than decadent.  I'm fairly certain that after reading this, those of you who know me are rolling on the floor laughing saying "DUH!".  A friend of mine had a birthday. She requested a chocolate cake it was not rich or overly sweet.  So, I tried to oblige.  I started by making three small chocolate pound cakes. Then I brushed triple-sec on both sides of each of the cakes followed by putting strawberry jam between the layers and deciding to top it with strawberries.  But I still have to figure out the frosting. Normally I would use cream cheese frosting, but this friend has dairy issues.  Ultimately I decided to mix powdered sugar, cocoa powder and triple-sec to make the frosting.  This unfortunately was too sweet, as is the risk with a plain powdered sugar frosting.  So I decided to add a tart marmalade to the mix. Which took the sweetness down to an except able level.  When my friend taste the cake she said that "it was not overly sweet but it was still very rich".  I thought she was delusional, until I took my last bit of cake, when it hit me just how rich this cake really is.

INGREDIENTS for each layer

1 stick butter (1/2 c)

2/3 c sugar

1 3/4 c cake flour

3/4 c dark cocoa powder

2 large eggs

DIRECTIONS

1)  Preheat oven to  450

2)  Grease pan and coat with cocoa powder

4)  Bake for 10 minutes or until inserted toothpick comes out clean

*DO NOT OVERCOOK AS IT WILL BE DRY!!!*

Julia's Biscotti

This comes from my beloved mother in law.   This biscotti will last for a week easily, if you don't eat it all first. It has only lasted more than a few days in my house because it was misplaced. INGREDIENTS 1/2 c butter 2 T olive oil 3 egg yolks 3 eggs 1 1/2 c sugar ( I prefer the rich flavor of raw sugar) 1 T anise seed 1/2 T vanilla 1/2 t almond extract ( if almond is not a good option try anise extract instead) 5 c flour 5 t baking powder  3/4 t salt DIRECTIONS 1)  preheat oven to 375 2)  melt butter and cool by adding olive oil 3)  beat eggs until soft and foamy 4)  mix sugar into eggs until thickened and lemon color 5)  mix in oil butter mixture then slowly add anise seed, vanilla and almond extract 6)  sift together flour, baking powder and salt then mix into wet ingredients in about 3 additions 7)  divide dough into half and like cookie sheet with parchment paper 8)  form two long, flat bars the length of the cookie sheet and bake for 20 minutes 9)  cut each bar crossways into 16 cookies and lay on cut sides then bake for 10 more minutes 10)  cool and serve

Bread Pudding

My husband hates bread pudding, french toast and rice pudding because of the texture, and the raisins, but mostly the texture.  I finally made a bread pudding that he will not only willingly eat but asks for more!

Donut Pudding

Ingredients
3 eggs (2/3 c)
2/3 c milk
1/2 t cinnamon
1/4 t clove
1/4 t nutmeg
1/4 t allspice
1/4 t ginger
1 t vanilla
1/4 c brown sugar
3 cake donuts
4 fluffy donuts
1 t butter


Directions

1)  Preheat oven to 350

2)  Mix all ingredients except donuts and butter until homogenous

3)  Cut the donuts into 8th

4)  butter an 8" square bake pan

5)  put donuts in buttered pan then pour liquid mixture over it and press donuts into mixture until it is absorbed into all the donut chunks

6) bake at 350 for 1 hour

7)  let cool for 5-15 minutes before serving, preferably with icecream

I hope your family enjoys this too.

Anthoinette

Mocha Creme Brule

Everyone who knows me knows that I love to cook and entertain.  For New Years Eve we finished off the celebration with a mocha creme brule


Ingredients:
2 12 oz cans evaporated milk
8 egg yolks, from medium eggs
1 c sugar
5.2 oz chocolate
1/8 c espresso or strong coffee

Directions

mix milk and espresso in a pan and heat until steaming, then mix in chocolate and let cool

In a bowl mix egg yolks and 3/4 c sugar until thick and pale

start slowly stirring in a slight stream of the milk mixture into the eggs until it is all incorporated

pour mixture into ramekins or cake pan and place in a water bath at 350 for 1 hour

when  done baking cool at room temperature for abut 15 minutes before moving to refrigerator to chill overnight

before serving put remaining sugar on top and use your broiler  or a torch to melt the sugar, let the sugar harden then serve

NOTES:

I used a salt and pepper chocolate from Trader Joes.  If you want to try the flavor add a pinch of each sea salt and black pepper.

If you like a darker,  more bitter/sweet flavor, use an 8 oz box of bakers or bitter sweet dark chocolate.

Creme Brule sounds intimidating.  All it really is, is a pudding that you bake in a water bath.  It really could not be easier.  If you burn the sugar all you have to do is wait for it to harden, remove it and start with adding more sugar.

I hope this inspires you to try something decadent that sounds harder than it is

Anthoinette

not your re-gifted fruitcake.... Pannetone, my way.

I just had the most wonderful Christmas dinner with my family.  We had a Brandied Pumpkin soup, asperagus with holandaise, green bean casserole, fresh baked bread, a crown rack of pork roast with stuffing and for dessert Pannetone.  The Pannetone is my focus for tonight.  We made a lot of changes to it and I feel secure calling it a family recipe.

Recipe Pannetone:

Ingredients:
1/4 c milk
12 threads saffron
1/4 c heavy cream
1/3 c  rum
1/4 t vanilla extract
1/3 c butter, melted
2 eggs
1/4 c raw sugar
3/4 t salt
1 1/2 lemon zest
3 c flour
1 T yeast
1 c dried cherries, craisins, dates, figs
3/4 c almonds or pecans

Glaze
2 T honey
2 T lemon juice
2 T rum
2 T butter


Directions:
1)   Scald milk, mix in saffron and let cool to room temperature.
2)   Add yeast to milk and saffron mix to bloom
3)   Combine bloomed yeast with 1/2 c heavy cream, 1/4 c rum, vanilla, eggs and butter
4)   In a second bowl combine flour, sugar, salt, and lemon zest
5)   Mix together the two bowls and knead until smooth
6)   raise for 1 hour
7)   punch down and knead in dried fruits and nuts
8)   butter and flour bundt pan
9)   shape dough into ring and place in bundt then let rise for 1 hour in a warm place
10) bake at 350 for 30 minutes
11) mix together all items for glaze and brush onto panneton as soon as you pull it from the oven
12) wait a few minutes for glaze to soak in then remove from pan and serve

I hope this rekindles your love of the fruitcake.

Anthoinette

Sugar Plums

We all know about the image of sugar plums dancing in our heads.  I saw an episode of "Good Eats" where Alton had the sugar plum fairy visit and thus he gave a recipe.  I made several changes and feel I can call the new recipe my own.

The process to make the recipe.
When I was looking at recipes for sugar plums, Altons, was probably the closest to what the original was.  From research what I got was that there were actually two different types of "sugar plums".  The first was actually a candied plum.  The second, you guessed it is as follows.  I saw a number of interesting variations, including one that included orange juice, instead of honey and claimed to be a traditional recipe.  That recipe was from a 1940's cookbook.  Sugar Plums date back to the mid 17th century, which would make the orange juice inappropriate.  The powdered sugar in Alton's recipe would also be inappropriate and make them overly sweet.  The original recipe called for almonds, which I unfortunately can not have, so I substituted hazel nuts because they are closest in flavor and texture.  The way these are is rich, flavorful and the raw sugar finish adds the required amount of decadence.

Ingredients
6 oz Hazel Nuts, crushed/chopped
4 oz Plums-dehydrated and cut up (a.k.a. prunes)
4 oz Apricots-dehydrated and cut up
4 oz Figs-dehydrated and cut up
1/4 t anise seed
1/4 t fennel seed
1/4 t caraway seed
1/4 t cardamom
pinch kosher salt
1/4 c honey
1 1/2 c raw sugar

Directions
put all ingredients, except for the raw sugar, in a stand mixer and mix until thoroughly combined
put parchment paper on a sheet pan
dampen hands and roll small balls, a little larger than a small marble, and place on parchment
let sit for 12 hours
put in a large baggie with raw sugar and shake until all of the balls are coated
store in the sugar

Notes
You can use a food processor and pulse until everything is in small chunks, but hand cutting did not take that long and once I was done with my kitchen-aid they were the perfect texture.

I hope this gives you an idea for the holidays.

Anthoinette

Fruit Tartletts

CATEGORY: Desert Recipe Name: fruit tartletts Ingredients: shortbread dough, I batch 16 oz cream cheese zest of 1 lemon1/4 c raw sugar fruit of choice dark chocolate (if desired) Steps: * bake shortbread cookies in desired size, cool before removing from pan * mix cream cheese, lemon zest and raw sugar * pipe or spread cream cheese mixture onto cookies * top cookies and cream cheese mixture with fruit * grate dark chocolate on top if desired NOTES: I used these as bit size deserts. For the fruit I used half orange slices, half figs and a single raspberry. The cookie and cream cheese mixture have enough richness with only moderate sweetness so that less is more.

Pound Cake

This is another recipe with deep roots. The original pound cake is equal parts by weight of flour, sugar, butter and egg. It doesn't require baking powder or baking soda because the egg and butter leaven this cake. I use raw sugar and add just enough lemon zest to make the flavor less heavy. In my kitchen I use a scale. The measurements here were done on an online converter and should each equal 1/2 lb. CATEGORY: Desert Recipe Name: pound cake Ingredients: 2 1/4 c ap flour or 2 1/2 c cake flour 1 1/4 c raw sugar 1/2 lb butter 1 c egg (4 I think) zest of 2 lemons Steps: * preheat oven to 450 * mix all ingredients until smooth * pour all ingredients into shallow buttered pan * bake for 25 minutes NOTES: This is lighter that one might expect but dense enough that a thin cake is all you need. I make mine in a cookie sheet pan. It is denser the second day.

Devil's Food Cake

I am very fortunate in that my son shares my love of cooking and has an eye for recipes. He was searching for a recipe to make a cake for me and found one from David Lebovitz. He made a few minor modification, paired it with my chocolate orange frosting. This is a bit less rich than my chocolate cake but is still completely decadent. CATEGORY: Desert Recipe Name: Devils Food Cake Ingredients: 1/2 c + 1 T cocoa powder 1½ c cake flour ½ t salt 1 t baking soda ¼ t baking powder 1/2 c butter 1½ c raw sugar 3 medium eggs ½ cup strong coffee ½ c milk Steps: * cream butter * add sugar and mix until smooth * mix in eggs * sift in dry ingredients and mix until smooth * mix in coffee and milk until fully incorporated being careful not to over mix. * Put in greased and cocoad pan * Bake at 350 for 1 hour NOTES: This recipe is slightly modified from David Lebovitz's original recipe Link (URL): http://www.davidlebovitz.com/archives/2007/08/devils_food_cak.html

Cheesecake

My husband wanted Cheesecake for Thanksgiving. My son is the person that makes cheesecake, not me, so I had to find a recipe and make it my own. I used a half batch of my shortbread recipe for the crust. I would suggest using a quarter batch, using parchment, prebaking it, and cutting it while it is hot. I have added 1 more egg than I used to this recipe because it was very difficult and messy to cut. CATEGORY: Desert Recipe Name: Cheesecake Ingredients: 16 oz cream cheese 6 eggs zest and juice of 1 lemon 1 c raw sugar pinch salt 2 c greek yogurt or sour cream crust of choice Steps: press crust into 1 large or 2 medium spring form pans *whip egg whites until stiff and set aside *cream cream cheese beat in egg yolk beat in sugar and salt until smooth *beat in greek yogurt or sour cream *fold in egg whites *bake at 350 for 1 hour turn off heat and leave in oven for 1 hour, without opening it let cool then refrigerate until service, 2+ hours NOTES: This is a very flavorful, light and fluffy cheesecake. I have only tasted it's equal once! When you cut it use a thin knife with a pitcher of hot water and a towel to dip and wipe between cuts, otherwise it will be a terrible mess. This is a variation of the Connecticut Cheesecake from Amy Vanderbilt's Complete Cookbook