Hot Cocoa Cookies: 12 Days of Cookies

Day 6: Hot Cocoa Cookies!
The recipe for today is Hot Cocoa Cookies!  I found this brilliant recipe on the Pip & Ebby Blog this morning so I had to share.  How yummy would these be on a snowy evening?  Make up a batch, pour a mug of hot cocoa and enjoy!



Ingredients:
1 stick (4 oz.) unsalted butter

7 bars (3.5 oz. each) semisweet chocolate –
(Chocolate Note: 12 oz. chopped, 7.5 oz. cut into 1-inch squares & the rest for garnish)

1 ½ cups flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon salt

1 ¼ cups light brown sugar

3 eggs, at room temperature

1 ½ teaspoons pure vanilla extract

30 marshmallows

Directions:

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together:

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

Beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows, and chocolate.  Bake each batch on a clean sheet of parchment.

Almond Snowballs: 12 Days of Cookies

Day 5: Almond Snowballs
I found this recipe on Southern Living.  You should always have a little snow at Christmas time.

Ingredients:

1/2 cup slivered almonds

1 cup butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

2 1/2 cups all-purpose flour

1/4 teaspoon salt

Parchment paper

1/2 cup powdered sugar

Directions:

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

Cinnamon Sugar Pinwheels: 12 Days of Cookies

Day 4: Cinnamon Sugar Pinwheels

This recipe looks super yummy with coffee or cocoa.  I think you could use a pre-made sugar cookie dough for this recipe, but I posted the Sugar Cookie Recipe Real Simple recommends just before this one.  I would probably do a test batch before using the pre-made store bought version for an event.  They can sometimes spread too thin when baking.  What I have done before that works well, is mixed up the sugar cookie dough a day or two ahead of time place it all in a gallon size zip lock bag then store in the fridge.  Enjoy.

Ingredients:
Recipe for Basic Sugar Cookie Dough
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Mix up a batch of Basic Sugar Cookie Dough, but don't bake.  Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece into an 8-by-12-inch rectangle.

Sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon.

Starting from a long side, roll each rectangle into a log. Refrigerate until firm. Slice ¼ inch thick.

Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Basic Sugar Cookie Dough

Basic Sugar Cookie Dough Recipe from Real Simple

Ingredients

• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  kosher salt
• 1  cup  unsalted butter (2 sticks), at room temperature
• 3/4  cup  sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract

Directions

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days. 
4.  Bake the cookies at 350º F on parchment-lined baking sheets, spacing the cookies at least 1½ inches apart. Cool slightly on baking sheets, then transfer to wire racks to cool completely. The total times in the recipes include the making of the dough. Do not substitute slice-and-bake dough from the supermarket; the cookies will not hold their shape when baked. 
5. Alternately, make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
6. Store cookies in an airtight container at room temperature for up to 1 week.

Chocolate Wedding Cookies: 12 Days of Cookies

Day 3: Chocolate Wedding Cookies
A friend of mine has a tradition of making Wedding Cookies every Christmas.  In her honor, here is a chocolate-y twist that I found this morning on Southern Living.  It features powdered sugar blended with cocoa dusts; serve these up for any special occasion.




Ingredients:
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans

Directions:

Sift together powdered sugar and 2 tablespoons cocoa. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.

Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.

Chocolate Turtle Cookies: 12 Days of Cookies

Day 2: Chocolate Turtle Cookies
I found this lovely cookie recipe this morning on the Pixelated Crumb Blog.  They look so delicious.  I hope you give them a try.  I definitely will be.  Be sure to stop by their blog for more yummy recipes!  Enjoy!

Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions:

1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

Chocolate Peanut Butter Surprise Cookies: 12 Days of Cookies

Day 1: Chocolate Peanut Butter Surprise Cookies
The 12 Days of Cookies are back with new recipes this year.  I thought we'd start off with a cookie that features 2 of my favorite ingredients: chocolate & peanut butter.  I found this recipe on the Big Flavors from a Tiny Kitchen Blog.  Be sure to stop by her blog for more yummy recipes!  Enjoy!

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

Directions:
1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

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

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Saturday Preview: 12 Days of Cookies Teaser Recipe

Lebkuchen 
(German Gingerbread Cookies):
The 12 Days of Cookies technically begins tomorrow, but since I'm really excited to share some more Christmas Cookie Recipes I'm going to sneak you a teaser recipe.  I found this one on the Lottie + Doof Blog, and they look so yummy.  Here's what she says about them:

"This recipe produces a round cake-like cookie with slightly crisp edges, full of spice and chopped nuts. It is topped with a simple glaze that adds a finishing sweetness. The citrus in the dough really helps to keep these fresh and bright despite the intense flavors. I love them. They are also such a breeze to make. You can make the dough in advance and keep it refrigerated for up to 24 hours or form it into balls, freeze on cookie sheets, and then place frozen cookies in zip-lock bags until ready to bake."

Ingredients:
6 oz unblanched hazelnuts , toasted and cooled (about 1 1/4 cups)
6 oz unblanched whole almonds , toasted and cooled (about 1 cup)
3/4  cup granulated sugar (5 1/4 ounces)
1 1/2 teaspoons ground cinnamon
1/2  teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
3 tablespoons grated zest from 3 oranges
2 tablespoons grated zest from 2 lemons
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 tablespoons Dutch-processed cocoa
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter , softened
3/4 cup light brown sugar (5 1/4 ounces)
4 large eggs
1 teaspoon vanilla extract

Glaze:
1 3/4 cups confectioners’ sugar (7 oz)
1/4 cup whole milk

Directions:
For the cookies: Heat the oven to 350 °F. Line two baking sheets with parchment paper. Process toasted nuts, granulated sugar, cinnamon, cardamom, and nutmeg in a food processor to a fine meal, 30 to 60 seconds, stopping and scraping the sides as needed. Add the orange and lemon zest, and continue to process until combined, about 15 seconds; set aside.

In a small bowl, whisk together the flour, cocoa, and salt; set aside. In a large bowl, beat the butter and brown sugar together using an electric mixer at medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla, and continue to mix until incorporated. Add the flour mixture and continue to mix until combined, about 1 minute. Add the ground nut mixture and continue to mix until evenly combined.

Portion 2-tablespoon-sized mounds of dough (you can use a small ice cream scoop), spaced about 1 1/2 inches apart, onto the baking sheets (each sheet should hold about 10 cookies and you should have enough dough left for another sheet of cookies).

Bake the cookies until the edges are firm and the tops are puffed with tiny cracks, 13 to 18 minutes, rotating and switching the sheets halfway through the baking time. Set the cookies aside to cool on the baking sheets until set, about 5 minutes, then transfer the cookies to a wire rack to cool completely. Reline one of the baking sheets with parchment paper, portion out the remaining dough into cookies, and bake as directed.

For the glaze: When the cookies are cool, whisk the confectioners’ sugar and milk together in a medium bowl until smooth and incorporated. (If the glaze begins to dry out as it sits, add water, 1 teaspoon at a time, to loosen.) Using a pastry brush, brush a thin layer of the glaze over the tops of the cookies, and let sit until the glaze has set, about 10 minutes.

Spiced Blueberry Syrup

Recipe from Better Homes & Gardens

Ingredients:
1 cup maple syrup
2 cups blueberries, fresh or frozen ground cinnamon

Directions:
Heat together 1 cup maple syrup, 2 cups fresh or frozen blueberries, and a dash of ground cinnamon. If desired, mash berries slightly. Makes 3 cups.

Blueberry Cardamom Cheesecake

I haven't tried this recipe, but these little guys look so cute I couldn't resist sharing for this week's Blueberry Tuesday recipe.  Another thing I like about this recipe from Green Chef Heather Pace, is that it is entirely made with healthy ingredients.  I'll be trying this one soon.  Let me know what you think.

Ingredients:
For the Crust:
1 cup walnuts
2/3 cup pitted, packed dates

For the Filling:
3 cups blueberries
1 1/2 cups cashews
1/2 cup pure maple syrup
2 tablespoon lemon juice
2 teaspoons ground cardamom
1/2 teaspoon pure vanilla extract
pinch of salt
6 tablespoon melted cacao butter

Directions:
For the crust:
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.

For the filling:
1. In a blender, combine all but the cacao butter, until completely smooth and creamy.
2. Add the butter and blend again to incorporate.
3. Pour the mixture over the crust(s)
4. Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it.
5. Garnish with blueberries, edible flowers, or any other garnish of your choice.

Oatmeal-Whole Wheat Blueberry Muffins

Recipe from Betty Crocker

"Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot." 








Ingredients:
1 cup buttermilk
1 cup old-fashioned oats
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

• 1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• 2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• 3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Blueberry Almond Bars

Recipe from Midwest Living

Ingredients: Makes 16 bars

½ cup butter or margarine

1  12-oz package (2 cups)  white baking pieces

2    eggs, slightly beaten

1/2  cup  sugar

1/2  to 1 teaspoon  almond extract

1  cup  all-purpose flour

1/2  teaspoon  salt

1/2  cup  blueberry jam

1/4  cup  sliced almonds

Directions: 
Preheat Oven to 325 F.  In a small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the baking pieces (do not stir). Set aside. Grease a 9x9x2-inch baking pan. Set aside.  In a medium mixing bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.

In a small bowl, stir together the flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter into prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes or until edges are lightly browned. Remove from oven.

Meanwhile, in a small saucepan, melt jam over low heat, stirring occasionally. Spread melted jam evenly over warm crust. Stir the remaining 1 cup of baking pieces into the remaining batter. Drop the batter in small mounds onto the jam filling. Sprinkle with almonds.  Bake about 35 minutes more or until a toothpick inserted near the center comes out clean and top is lightly browned. Cool on a wire rack. Cut into bars. 

Nutrition Information:

Per serving: Calories 277, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 43 mg, Sodium 176 mg, Carbohydrate 33 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Baked Oatmeal

Tried my hand at baked oatmeal this morning, and I came across this recipe after I mixed up my own recipe.  I think I will try this recipe next time.  It sounds very good, but I think I'll skip the cranberries.  If you have any left over, it reheats well in the microwave for busy weekday mornings.  Try replacing the cranberries, pumpkin, and pumpkin pie spice with chopped apple, applesauce, and allspice.


Ingredients:2 3/4 cups old-fashioned oats or 5-grain blend
1/4 cup brown sugar, packed
3/4 cup raisins
1/2 cup dried cranberries
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups plain soy milk (or dairy milk)
2 beaten eggs
1 Tbs vanilla
1/2 cup chopped nuts

Directions:
Combine oats, sugar, dried fruits, spices, and salt in large bowl. Combine remaining ingredients in medium bowl, then add to large bowl and stir until well blended. Pour mixture, which will be very runny, into an 8×8 inch, glass baking dish. Sprinkle nuts on top. Bake at 350 degrees for 50-60 minutes until center is set and firm. Serve warm. Makes 6 servings.

Butternut Squash & Parmesan Bread Pudding

Recipe from Cooking Light

Butternut Squash is in season.  I found a few of these lovelies at my grocery store on Saturday.  I really love Butternut Squash in Chicken and Thyme Soup.  I'll have to post that recipe for you one day this fall.  ;)  It's a very cozy soup for a chilly day; this casserole also looks like a great recipe for crisp weather.  Try pairing it with a side of sauteed kale greens.  Enjoy!




Ingredients:
3 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup (4 oz) grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 oz (1-inch) cubed day-old French bread (about 9 cups)

Directions:  Preheat oven to 400°.
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Blueberry Cake Cups

Recipe from Taste of Home

Here is another easy recipe for Blueberry Tuesday.  These lovely little cake cups are perfect for an Autumn evening.  So cozy!  Enjoy.

Ingredients:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
Dash salt
1/4 cup 2% milk
1 tablespoon butter, melted
1 cup blueberries, divided



Directions:
In a small bowl, combine the flour, sugar, baking powder and salt. Stir in milk and butter just until moistened.

Divide half of the berries between two greased 10-oz. custard cups. Top with batter and remaining berries. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. 

Yield: 2 servings.


Nutrition Information:
1 serving (1 each) equals 264 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 247 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.

Caramel Apple Muffins

Ingredients:

Cinnamon Topping (Recipe Below)

• 1 (8-oz.) container sour cream 
• 1 cup sugar
• 2 large eggs 
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups peeled and diced Granny Smith apples
• 1 (14-oz.) package caramels
• 3 tablespoons whipping cream
• 1 cup chopped lightly salted, roasted pecans
• Wax paper
• Food-safe twigs or craft sticks
• 
  
• Directions:
• 1. 1. Preheat oven to 375°. Prepare Cinnamon Topping as directed.
• 1. 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 30 seconds or until blended.
• 1. 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at low speed just until
• 1. blended. (Do not overmix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with Cinnamon Topping.
• 1. 4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden pick inserted in center comes out clean. Immediately remove from pans to wire racks; cool completely (about 30 minutes).
• 1. 5. Microwave caramels and cream in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.
• 1. 6. Quickly dip bottom three-fourths of each muffin into caramel mixture; roll bottom half of caramel-coated portion of muffin in chopped pecans, and place muffins, caramel sides up, on lightly greased wax paper. (If caramel mixture begins to harden before you've dipped all the muffins, microwave mixture a few seconds to soften.) Insert food-safe twigs or craft sticks into caramel-covered portions of muffins.
• 
  
• Tips & Tricks:  These are prettiest the day they are made­. After standing overnight, the caramel melts into the muffins. (They're still delicious!) 

Cinnamon Topping

Ingredients:

• 1/3 cup firmly packed light brown sugar
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 1/2 tablespoons butter
• 
  
• Directions:
• Stir together brown sugar, flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or fork until mixture resembles coarse meal.

Free-Form Apple Pear Tart with Cranberries

Recipe from Cooking at the Cottage

I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Plus, the fact that it's intentionally and beautifully imperfect allows those of us who are a bit inexperienced with pies a bit of grace.  For this tart, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It’s sweet and tangy, doesn’t require any fussiness on your part, and makes an impressive Thanksgiving centerpiece. It’s best served with vanilla ice cream.

Ingredients: Makes 8 medium servings
FOR THE CRUST:
1-1/4 cups (180 g) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons ice water

FOR THE FILLING:
2 medium (or 1-1/2 large) firm-tart apples (about 12 ounces total)
1 large ripe pear, such as d’Anjou or Bartlett
1/2 cup (103 g) plus 1 teaspoon granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
1/8 teaspoon ground cloves
1/3 cup fresh or thawed frozen cranberries
1 large egg, beaten well

EQUIPMENT: Parchment paper; large rimmed baking sheet

Directions:
1. First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining (try to work quickly so the butter doesn’t melt). Sprinkle the egg yolk-water mixture on top and stir with a fork until the dough begins to come together. If needed, add one more tablespoon of water. Turn the dough out onto a lightly floured surface and knead three times. Gather into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

2. Meanwhile, preheat the oven to 400° F and set a rack to the second-from-the-bottom position. Peel, core, and cut the apples into 1/4-inch-thick wedges. Peel and cut the pear into 1/2-inch thick slices. Gently toss together in a bowl and set aside. In a small bowl, combine 1/2 cup sugar, the cornstarch, orange zest, and cloves; set aside.

3. On a lightly floured surface, roll the dough into a circle about 16 inches wide and 1/8 inch thick. The circle doesn’t have to be perfect – this is a rustic dessert – but try to get it as round as possible, even if that means cutting little dough off one side to add to the other. Transfer the dough to a baking sheet lined with parchment paper.

4. Arrange half the apple and pear slice over the dough, leaving a 2-1/2-inch border all around. Sprinkle half the cranberries over the apples. Sprinkle half the sugar-cornstarch mixture over the fruit, then repeat with the fruit and then the sugar mixture. Fold the sides of the dough up and over the edge of the filling, allowing the dough to drape over itself at each fold. Brush the dough with the beaten egg, and sprinkle all with one teaspoon of sugar, Bake for 10 minutes; lower the temperature to 375° F, and bake until golden brown, about 25 minutes more. Let cool on a rack for at least 30 minutes, then transfer to a serving platter and serve warm.

Tips & Tricks:
Any firm-tart apple variety will work very well in this recipe.

Blue Ribbon Deep Dish Apple Pie

Recipe from Cooking at the Cottage

When it comes to apple pie, the more fruit the merrier. Except the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the baking, and the filling, which softens and shrinks by the time the pie is done. The answer is to pre-cook the apples just a bit to “set” their shape. The result is a pie that’s good enough for a bake-off:


Ingredients: Makes 8 servings

FOR THE CRUST:
2-1./2 cups (360g) all-purpose flour
3 tablespoons granulated sugar, divided
1 teaspoon kosher salt
18 tablespoons (2-1/4 sticks; 255 g) chilled unsalted butter, cut into 1/4-inch cubes
6 to 8 tablespoons (90 to 120 ml) ice water
Milk for brushing over crust

FOR THE FILLING:
2-1/2 lbs (about 5 lg) firm-tart apples, peeled, cored, and cut into 1/2-inch thick
wedges
2-1/2 pounds (about 5 lg) firm-sweet apples, peeled, cored, and cut into 1/2-inch
wedges
1/3 cup (70 g) granulated sugar
2 tablespoons firmly packed light brown sugar
1-1/2 tablespoons (22 ml) freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1-1/2 tablespoons cornstarch


EQUIPMENT: 5- to 6-quart Dutch Oven or other large, heavy-bottomed pot; parchment paper; 9-
inch deep-dish pie plate (preferably glass); baking sheet (any size)



Directions:

1. First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your finger tips, smearing the better as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add 1 or 2 tablespoons more of ice water. Turn the dough out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough – do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the
other Press each piece into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

2. Preheat the oven to 425° F and set a rack to the lowest position. Meanwhile, prepare the filling: In a Dutch oven over medium heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring gently, until the apples just begin to turn tender, about 10 minutes. Reduce the heat if apples begin to sizzle vigorously.

3. Remove the apples from the heat, stir in the cornstarch, and spread the apples out on a large baking sheet. Put in the freezer to cool to room temperature, 12 to 15 minutes.

4. Meanwhile, unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the plate, draping any excess over the sides. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.

5. Remove the apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Peel the parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to allow steam to escape. Fold the bottom crust up over the top crust and crimp to seal. If you don’t have a favorite decorative crimping technique, you can always simply pinch the crust between your thumb and forefinger at regular intervals around the crust, but I like to make a scalloped edge by holding my right thumb and forefinger in a “”U” shape, then poking the crust between them using my left forefinger. Brush the crust all over with milk and sprinkle with remaining sugar.

6. Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce the heat to
350° F and bake until the pie is golden brown, another 40 to 50 minutes. Let cool on a rack for at
least 45 minutes before serving.

Tips & Tricks:

APPLE NOTES: Again, any combination of firm-tart and firm-sweet apples is fine. But, as with
the classic Double Crust Apple Pie, I particularly like Northern Spy, Sierra Beauty, and Esopus
Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness.

MAKE-AHEAD TIP: You can prepare the crust through step 1 and refrigerate for up to five days.
You can also freeze the dough for up to three months. Defrost overnight in the refrigerator before
using.

Blueberry Scones

Recipe from Martha Stewart

Ingredients: (Makes 8)
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Tips & Tricks:
Too much mixing, kneading, and baking will produce dry and tough scones.

Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.