Peanut Butter and Julie

Happy Birthday to Me (and Julia)

I was always destined to be a cook.  I mean, what other explanation is there for my birthday falling on the same day as the birthday of culinary maven, and part-time spy, Julia Child?  No offense to Ben Affleck, Ethel Barrymore, and Napoleon, some of the other famous folks who share my big day.  You're all great and accomplished in your individual fields, but I have no aspirations to be an actress, dictator, or director/tabloid regular, so I'm going to go ahead and toast to Julia.  You understand.

Since it's my birthday today, I decided to bake myself some cupcakes.  Don't feel sorry for me.  You need to remember that I enjoy baking, so the process of creating a new recipe is fun for me.  Growing up, my mom always made us our birthday cakes (except for the one year that I insisted on a Carvel ice cream cake), so I'm not a big fan of store-bought or bakery-made cake anyhow.  As far as I'm concerned, bringing me a cake would be like bringing Mrs. Fields a box of Chips Ahoy! chocolate chip cookies.  Chances are, Eric will eat one cupcake, I'll take a bite, and the rest will go to the neighbors anyway, and it's much easier to bring them cupcakes than 9/10 of a birthday cake.

One of my favorite flavor combinations is vanilla and orange.  Whenever the ice cream truck would drive through the neighborhood where I grew up, I would almost always opt for the Creamsicle.  There is something so light and refreshing about the tart citrus, mellowed out by the smooth vanilla.  Creating a moist vanilla cupcake is no easy task.  The majority of the recipes that I have tried err a little on the dry side.  After much trial and error, I found a combination that yields a moist and light cupcake (using both butter and oil is the trick.)  Add some orange flavor to both the cupcake batter and to my go-to easy vanilla buttercream and voila!  You've got yourself a batch of Creamsicle Cupcakes.  Here are my extra tips for this sure-to-vanish vanilla-orange cupcakes:

• One great product that I have found is called Fiori di Sicilia, which is sold through the King Arthur Catalogue.  It is a very concentrated extract, which gives baked goods a very distinct vanilla-orange "bakeshop" flavor.  Just a small amount added to sugar cookies, vanilla batters, and certain muffins makes a huge difference.  I add about 1/4 teaspoon to this batter.
• If you don't have orange extract for the buttercream, you can add more orange zest or a tablespoon of orange juice (adjust the amount of whipping cream accordingly.)
• I added 4 drops of red and 6 drops of yellow food coloring in order to give the buttercream that creamsicle hue.
• Chocolate and orange make a great flavor combination.  Add some miniature semisweet chocolate chips or some chopped bittersweet chocolate to the cupcake batter to take these cupcakes to the next level!

Creamsicle Cupcakes with Easy Buttercream Frosting

Makes 12

1 1/4 cups flour

2 tablespoons cornstarch

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

2 large eggs

2 teaspoons vanilla extract

Zest of one large orange

1/4 cup butter, melted

1/3 cup canola or safflower oil

1/2 cup whole milk, room temperature

For the frosting

3 cup confectioners' sugar

1 cup butter, softened

1 teaspoon vanilla extract

1/4 teaspoon orange extract (or to your liking)

2-3 tablespoons whipping cream

Preheat the oven to 350F degrees.  Line a 12-cup muffin tin with paper or foil liners.

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

In the bow of an electric mixer fitted with the paddle attachment, beat the sugar with the eggs and vanilla a medium speed until smooth and thickened, 3 minutes.  Add the orange zest, butter and the oil and beat until incorporated, scraping the sides of hte bowl as necessary.  Add the dry ingredients and milk in 3 alternating batches, beating between additions.  Divide the batter evenly among the muffin tins, filling them just over halfway full.

Bake the cupcakes for 18-20 minutes or until they spring back when lightly touched and a toothpick inserted into the center emerges clean.  Let the cupcakes cook slightly in the tin and then transfer them to a wire rack to cook completely.

Prepare the buttercream:  In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and the butter until well combined.  Add the vanilla and orange extracts and mix on medium speed until light and fluffy, about 3 minutes.  Add enough whipping cream to reach your desired consistency, beating on medium speed for about 1 minute longer.  Decorate the cooled cupcakes using a piping bag fitted with a large star tip or with a small offset spatula.

Charred Tomato and Pesto Pizzas

The average American eats approximately 46 slices of pizza each year.  I guess I am below average in my contributions to this $40 billion piece of the restaurant industry pie.  On the other hand, if you look at our household contribution, we are most likely doing our part.  Eric does love his pizza.

I can count on one hand the number of times that I eat pizza each year.  That being said, when I decide to indulge in a slice, I am extremely picky as to where it comes from.  In Las Vegas, we always go to Settebello, a bit off the beaten Strip for any tourists planning to visit, but well worth the 15 minute drive.  The owner went all the way to Naples, Italy to find his pizza maker and pizza oven, they only use imported products, and their crust is charred on the outside, chewy on the inside.  I am a connoisseur of pizza crust and anything but the best is a deal breaker for me.

My brother, Jay, used to live in New York City, and any time that I would visit him, I would always want to go to John's Pizza on Bleecker Street.  They've been around for almost 90 years, so they must be doing something right, right?  To me, this is straightforward New York pizza: Thin, slightly charred crust, seasoned sauce, and fresh cheese.  You just know that they have a bunch of guys in the back named Vinnie, Tony, Frankie..........oh, and John.

When I visit my parents in Delaware, we almost always make the half-hour drive up to Pizza By Elizabeths, a sort of gourmet twist on the California Pizza Kitchen style pizza.  Owned by two ladies named Elizabeth, each pizza on the menu has an Elizabeth (or Betty)connection, such as "The Taylor" or "The Rubble."  Toppings choices are abundant, from meats to veggies, to cheeses, so this is not a place for the indecisive, but you can actually leave feeling like you've had a well-rounded and healthy meal.

This version was inspired by a combination of my three favorite pizza joints.  The simple tomato, basil, and cheese on a thin crust is my nod to John's.  The individual size and healthiness factor is a la Elizabeths, and the authentic Italian look and crisp chewy crust is so Settebello.  Serve it as snack or as a meal alongside a salad.  Here are some extra tips for these tomato-topped crowd pleasers:

• The pizza dough for this recipe can either be homemade or store bought.  I do not recommend buying the processed pizza dough that comes in a tube, rather, try to find a higher quality version, such as the kind sold at Trader Joe's for about $1.99.  You will need two of these for this recipe.
• If you choose to make your own crust (which is much easier than it seems), I recommend Ina Garten's recipe, which I have been using for years.  Sometimes I change it up a bit by using whole wheat flour or by adding fresh, finely chopped herbs to the dough.
• For a homemade pesto recipe, check out my Arugula Walnut Pesto Chicken Salad post.  You might need to thin the pesto that you are using out with a bit of hot water in order to be able to drizzle it over the pizza. 
• Feel free to substitute other cheeses, such as fontina, buffalo mozzarella, or asiago for the ones below. 
• Panko are Japanese breadcrumbs, and they can be found in the Asian foods section of most grocery stores.

Charred Tomato and Pesto Pizzas

Serves 6

Ingredients:

3/4 pound grape tomatoes

1/4 cup panko breadcrumbs

3 cloves fresh garlic, thinly sliced

1 large shallot, thinly sliced

5 fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper to taste

Homemade or store-bought pizza dough (see note above)

1 cup grated aged Gouda cheese

1/2 cup freshly grated Parmigiano--Reggiano cheese

Fresh or store-bought pesto

Preheat the broiler.   In a medium baking dish, toss the tomatoes with the panko, garlic, shallot, basil, olive oil, and crushed red pepper.  Season with salt and pepper.  Broil the tomato mixture, about 6 inches away from the heat, for about 5 minutes, or until the tomatoes are lightly browned and start to pop.

Preheat the oven to 500F degrees.  Set a pizza stone on the bottom rack and heat for at least 15 minutes.

On a lightly floured work surface, roll out each ball of pizza dough to a 7-inch round.  Transfer the rounds to the bottom side of a baking sheet or another flat surface from which you can easily transfer the rounds to the pizza stone.  Spoon one-sixth of the tomato topping on each round.  Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.  Remove from the oven and sprinkle each with one-sixth of the Gouda and Parmigiano-Reggiano cheeses.  Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.  Drizzle with some of the pesto and serve.  Repeat the process with the remaining dough, toppings, cheeses, and pesto. 

Gingerbread Bathing Beauties

I've been creating in the kitchen for as long as I can remember, with results ranging from disastrous to recipes that become part of my "secret" file.  When I was about 4-years-old, my mom used to give me scraps from her pie crusts to play around with, while she finished her strawberry and blueberry pies.  I sprinkled cinnamon sugar on the surface, rolled it up, and baked it.  Genius?  Not really, but it was moments like that which helped me to become comfortable in the kitchen.  As I grew up, my parents were subjected to my many "restaurants," which I would create, enlisting my brother, Jay, to be my sous-chef.  Using recipes from my Better Homes and Gardens Children's Cookbook, I would make such gourmet fare as potato-chip encrusted fried chicken, and my poor parents would patiently sit through what I'm certain was not their idea of a relaxing evening.

One of my favorite times of the year occurred around the holidays, when we would decorate sugar and gingerbread cookies.  My mom would spread the rainbow of icings, sprinkles, and candies on the kitchen table, put us in smocks, and leave us to our artistry.  In my mind, I was the equivalent of Colette Peters and her too-pretty-to-eat intricately designed cakes.  Looking back at photos, however, I now realize that my product bore a closer resemblance to Jackson Pollock's work, without the 7-figure price tag.  Oh well, I suppose you need to start somewhere.

Today, I still love to decorate cookies, and much like my cookbook collection, my selection of cookie cutters has become enormous.  Hey, you never know when you are going to be asked to make cookies shaped like a cockatiel, right?  I enjoy practicing my decorating skills year-round, partially because I just really love gingerbread cookies and see no reason why they should be limited to spreading holiday cheer.  This is the gingerbread recipe that I created after much trial and error.  If you prefer a crisp cookie, bake them a minute or two longer, but I like mine to be a little pliable.  These bathing beauties and beach bums are simple to create; they just require a bit of patience during the decoration process.  Mini M&Ms work well, but taking a walk down the candy aisle in your grocery store might inspire you otherwise.  Here are some extra tips for making these swimwear-clad sweets:

• The royal icing recipe that I refer to is from an earlier post for Super Bowl Football Cookies.   If you have leftover icing, it will keep for several weeks, covered and refrigerated.  When you're ready to use the icing, thin it with a little bit of water, if necessary.
• If the dough becomes to soft when you are working with it, simply roll it out between two sheets of parchment paper and re-freeze it.  If you need to flour the work surface to prevent the dough from sticking, then use just a small amount, as extra flour will change the texture of the cookies.
• Decorated cookies can be stored in an airtight container at room temperature for 3-4 days.
• Once the dough has been prepared in the food processor, it can be divided in half, wrapped, and refrigerated overnight.
• The dough can also be rolled out in between 2 sheets of waxed paper.

Gingerbread Bathing Beauties and Beach Bums

Makes about 20 cookies

Ingredients:

For the cookie dough

3 cups flour

3/4 cup brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons butter, softened, in pieces

3/4 cup molasses

2 tablespoons whole milk

Royal Icing

Miniature M&Ms of assorted colors

Prepare the cookie dough:  In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.  Scatter the butter pieces over the flour mixture and process until the mixture resembles fine meal.  With the machine running, gradually add the molasses and the milk.  Process the mixture until the dough is evenly moistened  and forms a soft mass.

Transfer the dough to a work surface and divide in half.  Working with one portion at a time, roll the dough to a 1/4-inch thickness between 2 sheets of parchment paper.  Leaving the dough between the papers, stack it on a baking sheet and freeze until firm, about 15 minutes.

Preheat the oven to 350F degrees and place the oven racks in the upper and lower thirds positions.  Line baking sheets with parchment paper.  Remove one sheet of dough from the freezer.  Cut out shapes using gingerbread people cookie cutters, and then transfer the shapes to the prepared baking sheets, spacing 1-inch apart.  Bake the cookies until they are set in the center, 8-10 minutes, rotating positions halfway through.  Repeat the process with any remaining sheets of dough.  Cool cookies to room temperature on a wire rack.

Decorate the cookies:  Use royal icing to dot the areas on the cookies where you want to position the mini M&Ms.  Create bathing suits or sundresses on the gingerbread people using various colors of the M&Ms.  Let the cookies sit for at least 30 minutes so that the icing can harden. 

S'mores with Homemade Graham Crackers

Over the past five years, retro desserts and sweets that evoke childhood memories have really made a comeback.  I challenge you to visit any mid-sized town in American without finding a handful of cupcake shops dotting the strip malls, complete with pink bakery boxes and the not-so-retro $3.75/cupcake price tag.  Trend-setting celebrity chef Kerry Simon taps into his customers' nostalgic side by offering gourmet twists on milk and cookies, peanut butter and jelly, and my favorite, a monstrous pink mound of cotton candy.  Even the most popular food publications like Food and Wine, and Bon Appetit have recently featured recipes for a Devil Dog Cake and Deluxe Peanut Butter Cups.

When I was growing up, I was a member of the local Brownie troop, and then I was a Girl Scout.  In the good ol' 80s, in order to earn those coveted badges for our polyester green sashes, we still did traditional things like go camping, build campfires, and identify wildlife.  In today's more competitive environment, Girl Scouts are probably required to construct their own shelter, Survivor style, and create a new hybrid species of edible vegetation.  One of my favorite childhood treats, which I always identify with my Girl Scout camping trips, was s'mores--fun to make, simple to assemble, and heavenly to eat. 

My troop's s'mores were pretty straightforward: store-bought graham crackers, Hershey Bars, and bagged marshmallows.  Today's campers might require something a bit more gourmet, so this is a recipe for making homemade graham crackers (with an optional link to homemade marshmallows for all of you over-achievers out there).  The flavor of these crackers is very similar to the ones that we are all familiar with, but their unmistakable homemade appearance makes them even better.  Bring these to a campfire, and you'll be awarded your baking badge for sure!  Here are a few extra tips for these homemade classic cookout treats:

• If you really want to go that extra made-from-scratch mile, then you can make homemade marshmallows too.  Try this recipe, which I posted in December, and just eliminate the peppermint extract and red food coloring.  They are much easier than they seem, and oh so impressive!
• Instead of preparing s'mores, you can also just make chocolate-covered graham crackers.  Melt 6 ounces of chocolate in a bowl set over simmering water.  When the chocolate is melted, stir in 7-8 drops of vegetable oil.  Place about 1 teaspoon of chocolate glaze on each cooler graham cracker, smoothing it with an offset spatula or knife.   Let the cookies stand until the glaze has set.
• After baking, the graham crackers can be stored in an airtight container for up to 2 weeks.  They can also be frozen.
• For that "authentic" look, make dots on the surface of the crackers prior to baking, similar to those found on store-bought graham crackers.

S'mores with Homemade Graham Crackers

Makes 12 s'mores

Ingredients:

For graham crackers

1 1/4 cups flour

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, slightly softened

1/3 cup packed brown sugar

3 tablespoons sugar

2 tablespoons honey

1 large egg

1 teaspoon vanilla

Assembly

Chocolate bars, such as Lindt, Hershey, etc.

Store-bought marshmallows or homemade marshmallows

In a large bowl, whisk together the flour, whole wheat flour, cinnamon, ginger, baking soda, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until softened, then mix in the sugars.  Mix in the honey, egg, and vanilla, scraping down the sides of the bowl as needed.  Add the dry ingredients in three additions, mixing until well blended.  Divide the dough in half, and for two 4-inch squares.  Chill for 2 hours.

Preheat the oven to 350F.  Line cookie sheets with parchment paper.  Lightly flour a work surface.  Working with one piece of dough at a time, roll it into an 8-inch square, about 3/16-inch thick.  Using a pastry cutter or knife, trim the sides of the dough to leave a 7-inch square, reserving the scraps.   Divide the dough into 9 even squares and place them about 1 1/2-inches apart on the prepared cookie sheets.  Reroll the trimmings.  You should have enough to make about 3 more squares of dough.  Repeat with the second piece of dough.

Bake the crackers for 9-11 minutes, or until set on top and lightly browned around the edges.  Let rest on the cookie sheets for 5 minutes and then transfer them to wire racks to cool.

For the s'mores, place a square of chocolate on the flat side of a graham cracker.  Toast a marshmallow over an open flame, grill, or by using a kitchen torch.  Sandwich the marshmallow between the chocolate-topped cracker and another graham cracker. 

Malt Shop Cupcakes

I'll gladly go on record as stating that Golden Spoon frozen yogurt is one of the best kinds of frozen yogurt in the United States.  I  know that it is the best available in Las Vegas, but I can't honestly say that I have sampled all the frozen yogurt brands that these 50 states have to offer (although I am trying, believe me, I am definitely trying), which is why I say that it is "one" of the best.  I risk starting a heated fro-yo lovers argument otherwise. 

There are many reasons why I cherish my daily, sometimes twice daily, dose(s) of Golden Spoon.  One of these is their vast selection of enticing flavors that really taste like they are supposed to.  Baskin Robbins has nothing on Golden Spoon's 42 smooth and creamy options.  From Raspberry to Root Beer Float, Pistachio to Pumpkin Pie, and Espresso to Egg Nog, they amazingly manage to deliver a decadent-tasting dessert for a mere 16 calories an ounce.  I'm not sure how they do it, but I'm not sure that I want to find out either.  As a fitness freak with a sweet tooth, it's probably clear now why I am so enthusiastic about this place. 

The one complaint that I do have about Golden Spoon, is that they never seem to have my favorite flavor, Vanilla Malt, on their daily roster.  I don't know if I am just missing it in the rotation, or if their nutritionists discovered that it really has (gasp!) 17 calories an ounce, so they are working on it in the lab.  Whatever the reason, I have been malt-deprived over the past few months, so I have had malt on the brain on several occasions.

One such occasion occurred today, when I was planning to bake cupcakes for Eric to take into work.  I found a bag of malted milk powder in my pantry, and the idea formed in my head to base the cupcakes on a classic vanilla malt shake with chocolate shavings.  In this case, the shavings are represented by a rich chocolate frosting, and the entire thing is topped with a Whopper malted milk ball.  The malted milk powder gives the cupcakes that familiar nutty flavor, which pairs well with the frosting.  I'd love to tell you that these too are only 16 calories an ounce--maybe, if we're lucky, Golden Spoon will move onto cupcake making next!  Here are my extra tips for making these candy topped cupcakes:

• I buy my malted milk powder from The Baker's Catalogue, but it can also be found in some  specialty foods and grocery stores.  Look for it in the baking aisle.
• Don't be alarmed if the cupcakes don't bake up nice and rounded.  They should be a bit flat on top.  Because the batter is made with egg whites, the texture is very delicate and light, as opposed to the denser cupcakes, which use the entire egg.  I actually prefer cupcakes to bake with flat tops, as this makes them easier to decorate.
• The cupcakes can be stored at room temperature or refrigerated, covered, for up to 2 days.  If refrigerated, bring the cupcakes to room temperature prior to serving.
• This recipe will also make one 8-inch, 3-layer cake.  Line three 8-inch cake pans with parchment paper, and butter and flour the pans.  After the batter is made, divide it among the pans and bake for 40-45 minutes.  Decorate with the frosting as desired, and garnish with the malted milk balls. 
• If you like an even more intense chocolate flavor for the frosting, then stir 1 teaspoon espresso powder into the melted chocolate prior to adding it to the creamed butter.

Malt Shop Cupcakes

Makes about 30 cupcakes

Ingredients:

For the cupcakes

2 cups cake flour

1 cup flour

1 cup malted-milk powder

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 tablespoons butter, softened

1/2 cup solid vegetable shortening, softened

2 cups sugar

1 tablespoon vanilla extract

2 cups cold water

4 large egg whites, room temperature

For the frosting

1 pound butter, softened

3 tablespoons heavy cream

12 ounces bittersweet chocolate, melted and cooled to lukewarm

2 teaspoons vanilla extract

3 cups confectioners' sugar

Malted milk balls for garnish

Preheat the oven to 325F degrees.  Place 2 oven racks in the upper and lower thirds of the oven.  Line 2 cupcake tins with 24 cupcake liners and lightly spray the top surfaces with nonstick spray.

In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon, and nutmeg.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and shortening at medium speed.  Gradually add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes.  Beat in the dry ingredients in 3 additions, alternating with the ice water and occasionally scraping down the sides of the bowl. 

In a clean bowl, beat the egg whites at medium-high speed until soft peaks form.  Fold the egg whites into the batter.  Using an ice cream scoop or measuring cup, fill the cupcake liners a little more than halfway with the batter.   Bake the cupcakes for 20-22 minutes, switching positions halfway through, until they are golden and a toothpick inserted into the center emerges clean.  Let the cupcakes cool in the tins for 10 minutes and then transfer them to a rack to cool completely.  Repeat the baking process with any remaining batter.

Prepare the frosting:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy, about 3 minutes.  Add the cream and beat until smooth.  Add the melted chocolate and beat for 2 minutes, scraping down the sides of the bowl as necessary.  Beat in the vanilla extract.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Use a piping bag fitted with a large star tip to frost the cupcakes, or swirl the frosting on with a spatula or butter knife.  Garnish the cupcakes with malted milk balls.

Caramel-Filled Chocolate Sandwich Cookies

Until I was about twelve years old, I lived in a fairly small town of about 2,500 people, where it was safe for me and my brother to walk pretty much anywhere by ourselves.   Our town had a Main Street straight out of central casting, complete with a barber shop, library, pizza parlor, and a Rexall Drugs.  Sometimes, after I received my allowance, I would walk up to Main Street armed with the 37 cents (35 cents plus 2 cents tax) that it would cost me to buy a candy bar from Rexall's vast selection. 

I remember how I used to study the candy aisle, contemplating my selection as if I was picking out a fine wine:  Should I go for the Charleston Chew because it is the largest in size, or should I select the Sugar Daddy because it lasts longer?  Maybe I'll pick the Starbursts or Rolos, because they have several pieces;  but then there's that bag of Big League Chew--no wait, I'm not allowed to chew gum. 

Inevitably, no matter how much time I spent poring over my options, most of the time I came home clutching a Twix bar.  To me, it provided all of the great qualities that a candy bar should possess:  a chocolaty exterior, a chewy caramel interior, and an element of crunch in the form of a vanilla cookie.  There were also two pieces underneath the gold wrapper, so I could eat one, and then I would usually freeze the other for later. 

These cookies remind me of a sophisticated Twix bar, but with a chocolate cookie providing the crunch instead.  The buttery caramel filling is what really channels my candy bar of choice--it tastes very similar to the real deal.  By using a bittersweet chocolate glaze, as opposed to the Twix milk chocolate, there is a little more depth in flavor, but it still pairs well with the caramel.  The cookies are even delicious frozen!  Here are my tips for this rich and decadent dessert:

• The cookie dough can be prepared up to 2 days in advance and refrigerated, wrapped in plastic wrap. 
• The cookies can be baked 1 day in advance and stored at room temperature, tightly covered.  You can also bake the cookies and freeze them for up to 2 weeks; fill and glaze them just prior to serving.
• The vanilla extract can be replaced by the seeds scraped from one vanilla bean pod or by 1 teaspoon vanilla bean paste.
• If you prefer, the glaze can be prepared using milk chocolate, semi-sweet chocolate, or even a high quality white chocolate bar (white chocolate chips will not work well).
• If you don't have round cutters in the designated sizes, try to find something in your kitchen, such as the top of a glass, that you can use as a substitute.

Caramel-Filled Chocolate Sandwich Cookies

Makes about 3 dozen

Ingredients:

For cookie dough

12 tablespoons butter, softened

1 cup sugar

1 egg

1 1/2 cups plus 2 tablespoons flour

1/2 cup unsweetened cocoa powder

Pinch salt

For caramel

2 1/4 cups sugar

1 3/4 cups heavy cream

1/3 cup honey

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 tablespoons butter, softened

For chocolate glaze

12 ounces bittersweet chocolate, chopped

3 tablespoons butter

Make the cookie dough:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until fluffy.  Beat in the egg.  Sift the flour, cocoa powder, and salt into a medium bowl and add it to the butter mixture at low speed until the dough comes together, about 2 minutes.  Gather the dough, divide in half, and form into 2 flat disks.  Wrap the disks in plastic and chill until firm, about 30 minutes. 

Preheat the oven to 350F degrees.  Line 2 baking sheets with parchment paper.  On a lightly floured work surface, roll out a disk of dough to about 1/4-inch thickness.  Using a floured round 1 3/4-inch cutter, stamp out as many rounds as possible, and transfer them to the baking sheets.  Gather the scraps, reroll, and stamp out as many cookies as possible.  Bake the cookies for about 18 minutes, until puffed and set.  Let cool on the baking sheets and then transfer to a rack.

Make the caramel:  Oil the bottom and sides of a 9-inch square cake pan and line the bottom with a sheet of waxed paper that reaches up 2-inches on 2 sides of the pan.  Oil or spray the waxed paper with nonstick spray.  In a medium saucepan, stir together the sugar, cream, honey, corn syrup, and vanilla and bring to a boil.  Set a candy thermometer in the saucepan and cook over medium-high heat, stirring occasionally, until the temperature reaches 250F degrees.  Remove from the heat and stir in the butter.  Pour the caramel into the prepared pan and let cool for about 45 minutes.

Lift the caramel out of the pan and transfer to a cutting board.  Using a 1 1/4-inch cookie cutter, stamp out caramel rounds and sandwich them between the cookies, pressing to flatten slightly.

Make the glaze:  Melt the chocolate with the butter in a saucepan over medium-low heat, stirring occasionally.  If the glaze appears to be too thick, add a few tablespoons whole milk or cream to thin it out.  Line a baking sheet with waxed paper.  Dip the cookies halfway in the glaze, allowing excess to drip off back into the pot.  Set the cookies on waxed paper and chill for 20 minutes, until just set.   

Bomboloni (Italian Doughnut Holes)

The French Laundry is wonder-chef Thomas Keller's most famous, and notoriously tough to get a table at, restaurant.  In the event that you aren't a celebrity or a culinary pal of Chef Keller, the only way that you will have a remote chance of securing a reservation at this 16 table Yountville, California establishment, is to call exactly 2 months ahead of the date you would like to dine, at 10 a.m. PST.  This is when the management releases the tables, and they are generally sold out faster than tickets to a Hannah Montana concert.

In the off chance that you are not met with a busy signal and you actually get that coveted reservation, you'll need to spend the next few months preparing yourself for the French Laundry experience.  From what I've heard, it is not a dinner, but more of a food marathon, which sometimes lasts 20 courses and 5 or 6 hours.  You may want to bring your pillow to take a brief snooze at halftime, or better yet, bring your running shoes so you can take a few laps around the building.  I have also heard that this once-in-a-lifetime experience is more than worth the steep price. 

I haven't been blessed with the opportunity to dine at the French Laundry yet, but I think it is something that probably holds a spot on every foodie's "bucket list".  The closest that I have come was when a friend gave me the gorgeous and quite large French Laundry Cookbook, which to me is really more of a coffee table book, due to its lovely food photography and technically difficult recipes that I will unlikely ever attempt.  I have found inspiration in some of Chef Keller's ideas however, which I have been able to translate into my style of cooking.

One of the best ideas that I found in the French Laundry Cookbook was the recipe for "Coffee and Doughnuts", a dessert version of yeasty doughnut holes paired with a cappuccino semi-fredo.  I think that this is a great suggestion for a dinner party dessert as it is small, light, unique, and certain to impress your guests.  The version that I created is based upon Italian bomboloni, or doughnut holes, which I filled with raspberry jam for a bit of tart fruity flavor.  The recipe is extremely easy, and since the dough is prepared one day in advance, you can finish them just prior to serving.  This would also be a fun recipe to make with kids (as long as an adult handles the frying).  Here are some extra tips for these divine dessert doughnuts:

• The raspberry filling is optional.  The doughnuts will be just like a sugar-coated donut hole otherwise.  I filled half of them and left the other half empty.  You can also substitute other fillings for the raspberry, such as pastry cream, chocolate cream, whipped cream, lemon curd, or other flavors of fruit spreads.
• If you do not have a pastry bag and a 1/4-inch tip, then you can substitute a squeeze bottle.   You can also fill a zip-top bag with the filling, snip a small end off the corner, and then insert the corner into the bomboloni to fill.
• Instead of using a standing electric mixer, you can prepare the dough by hand (although this method will make much more of a mess and is not nearly as easy).  Whisk together the yeast mixture and then stir in the rest of the ingredients.  Gently knead on a lightly floured surface.  The dough will be very sticky. 
• For variation, add spices to the rolling sugar, such as cinnamon, cardamom, or nutmeg.  You can also glaze the doughnuts with a confectioner's sugar icing as opposed to coating them with sugar.

Bomboloni (Italian Doughnut Holes)

Makes about 30

Ingredients:

1/2 cup plus 1 tablespoon lukewarm water

3 1/4 teaspoons active dry yeast

2 tablespoons honey

3 cups flour, plus more for dusting

3 tablespoons milk

6 large egg yolks

1/3 cup sugar, plus more for rolling

2 teaspoons salt

3 tablespoons butter, softened

3 cups canola or safflower oil for frying

3/4 cup raspberry preserves

Confectioner's sugar

In the bowl of an electric mixer, combine the water, yeast, honey, and 1 cup plus 2 tablespoons of the flour.  Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Return the bowl to the mixer fitted with a dough hook.  Add the remaining 1 3/4 plus 2 tablespoons flour, the milk, egg yolks, sugar, and salt.  Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes.  The dough will not pull away from the sides of the bowl.  Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap.  Refrigerate overnight.  The dough will not rise significantly.

In a large saucepan, heat the oil to 360F degrees.  Line a rack with paper towels.  Fill a shallow bowl with 1/2 inch of granulated sugar.  On a lightly floured surface, roll the dough out to about 1/2-inch thick.  Using a 1 1/2-inch round cutter, stamp out as many rounds as you can without rerolling the dough.  Fry the rounds, 8-10 at a time, until they are browned, about 4 minutes.  Try to keep the oil in the range of 360-375F degrees.  Drain the bomboloni on paper towels and then roll them in the sugar.  Continue frying and rolling the remaining dough.

Fit a pastry bag with a plain round tip, about 1/4-inch in diameter, and fill it with the preserves.  Poke the tip about 3/4 of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible.  Dust with confectioner's sugar and serve warm.

Double-Chip Coconut Oatmeal Cookies

There must be thousands of variations on the chocolate chip cookie.  When I plugged the words "chocolate chip cookie recipe" into a Google search, I was immediately returned over one-hundred thousand results, and there are several cookbooks that focus only on variations of this one treat, which are available on Amazon.  Everyone from Nestle's Tollhouse to Neiman Marcus claims that their version is the best, but we all know that this honor goes to the cookies that have come straight out of our own ovens.  There is something about a freshly baked, still warm and gooey, chocolate chip cookie that makes it better than what any award-winning bake shop can provide.

One fun thing about chocolate chip cookie recipes is that they allow room for improvisation.  As soon as you have made the cookie base, it becomes a blank canvas on which you can add whatever mix-ins appeal to your current craving or whatever you happen to have on hand in your pantry.  I happened to have partial bags of both white and semisweet chocolate chips, as well as a large supply of coconut, due to the fact that I bought some when I already had a large bag hidden in the back of the shelf.  I also like to add oats to my cookie dough, as it adds a chewy texture and a nice toasty flavor.  These cookies bake up nice and thin and buttery-sweet.  Make sure you have an ice-cold glass of milk nearby for the full-on chocolate chip cookie experience.  Here are a few tips for preparing these doubly delightful desserts:

• The cookie dough can be prepared up to two days in advance and then refrigerated, tightly covered.  If the dough becomes to hard to scoop, then let sit at room temperature for a few minutes to soften.
• Another preparation method is to scoop the portions of cookie dough, place them on a baking sheet or platter, and then refrigerate them.  This way, all that needs to be done is place the baking sheet in a preheated oven or transfer the portions to a baking sheet and bake.
• If you don't have parchment paper, you can use a silpat (silicone baking liner), or you can lightly grease the baking sheet.  I prefer parchment as it allows the cookies to bake evenly and it prevents the bottoms from burning.
• For a variation, try adding nuts like sliced almonds, chopped macadamias, or lightly toasted pecans to the batter.
• If you like your cookies to be extra-chewy, like I do, try to underbake them a bit or add more coconut.  I like to use a combination of sweetened and unsweetened coconut.

Double-Chip Coconut Oatmeal Cookies

Makes about 28 cookies

Ingredients:

1 1/4 cups flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

12 tablespoons butter, softened

1/2 cup plus 2 tablespoons brown sugar, packed

1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups oats

1 cup semisweet or bittersweet chocolate chips

1/2 cup white chocolate chips

1 cup shredded coconut

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar on medium speed until light and fluffy, about 2 minutes.  Add the granulated sugar and beat for an additional 2 minutes.  Add the eggs and the vanilla and beat until well combined.  Beat in the dry ingredients at low speed, in 2 additions.

Remove the bowl from the mixer and, with a large spoon or spatula, mix in the oats, both types of chocolate chips, and coconut.  Cover the bowl and refrigerate for at least one hour, until chilled.

Preheat the oven to 375F degrees.  Line baking sheets with parchment paper.  Using a heaping tablespoon or a small ice cream scoop, drop mounds of dough onto the baking sheets 2 1/2 inches apart.  Bake the cookies for 10-12 minutes, until golden brown and just set.  Let the cookies cool on the sheets for 5 minutes and then transfer them to a rack to cool completely.

Milk Chocolate Peanut Butter Sandwich Cookies

Many Americans look forward to the arrival of March.  For some, it marks the beginning of spring, longer days, and warmer weather.  Others cannot wait for some of the great NCAA Basketball rivalries to face off during March Madness (let's not talk about Duke's performance last night, O.K.?)   But anybody with a sweet tooth simply thinks of March as the month when Thin Mints, Tagalongs, and Samoas (a.k.a. Caramel deLites) are in season.  Yes, it's Girl Scout Cookie time again!

When I was in Brownies and Girl Scouts, we either sold our cookies door to door around the neighborhood, or we sent our order forms into work with our parents.  I'll never forget my dad's co-worker, Mr. Stringer, who bought 18 boxes and qualified me to win some sort of a prize (which at the time was of the utmost importance, but today I haven't the slightest recollection as to what I won).  Our neighbors would simply wait for a knock at their door, place their orders, and then 3 weeks later I would deliver the goodies in my little red wagon.  Today, the cookie-selling process is different, I assume due to safety concerns or the growing number of gated communities.  The Girl Scouts, accompanied by adults, set up their cookie shop "lemonade stand-style" outside of the local grocery store.  The problem here is that very few, if any, people purchase their cookies on the way into the store, but on the way out, their hands are full, or they forget about the cookies in a rush to get home.  O.K., so maybe that only happens with me, as in when I went to the store yesterday.

Yes, I forgot the Tagalongs, the chocolate-covered peanut butter cookies, which taste even better after sitting in the freezer for a few hours.  So, I did the next best thing and made my own cookies with the same classic flavor combination.  While they are not exactly the same, and I haven't tried them frozen, they will certainly curb any chocolate-peanut butter cravings until the next grocery store trip, when you can be sure I will buy from the Girl Scouts on my way in!  Here are my tips for making these sweet sandwiches:

• The sandwich cookies will keep for 2-3 days.  Store them in an airtight container at room temperature.
• The milk-chocolate peanut butter filling can be prepared one day in advance.  Store it tightly covered in the refrigerator.
• If you don't have parchment paper, then just bake the cookies on ungreased cookie sheets.
• The better the quality of your chocolate, the better your cookies are going to taste.  I recommend brands like Lindt, Perugina, Guittard, or Ghirardelli, which can be purchased in bulk at Trader Joe's at a very reasonable price.  They also have bags of milk chocolate chips for the cookie dough.
• You can use crunchy peanut butter instead of creamy for both the dough and the filling.  The filling won't be quite as easy to spread, but the result will be very similar.  Do not use old-fashioned or freshly ground peanut butter as the consistency doesn't work well for baking.
• For uniform cookies, use a mini ice cream scoop for portioning dough.

Milk Chocolate Peanut Butter Sandwich Cookies

Makes about 20 sandwiches

Ingredients:

For cookie dough

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup plus 1/3 cup confectioner's sugar

1/2 cup packed brown sugar

6 tablespoons butter, room temperature

1/2 cup creamy peanut butter

1/2 cup canola or safflower oil

1 1/2 teaspoons vanilla extract

1 egg

1 1/3 cups milk chocolate chips

Filling

3 ounces good quality milk chocolate, chopped

1/4 cup creamy peanut butter

2 tablespoons confectioner's sugar

1/4 teaspoon kosher salt

6 tablespoons heavy cream

Make cookies: Preheat the oven to 350F degrees.  Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.  In the bowl of an electric mixer fitted with the paddle attachment, beat the confectioner's sugar, brown sugar, and butter to combine.

Add the peanut butter and beat until creamy.  Gradually beat in the oil and vanilla, and then add the egg.  Add the dry ingredients, mixing until well blended.  Mix in the chocolate chips.

Drop the cookies by level tablespoonfuls onto cookie sheets lined with parchment paper, spacing 1 1/2 inches apart.  Bake the cookies until puffed and golden, 10-12 minutes.  Cool slightly, and then transfer to rack to cool completely.

Make filling:  Place the chocolate, peanut butter, confectioner's sugar, and salt in a medium bowl.  Bring the cream to a boil in a small saucepan.  Pour the hot cream over the chocolate mixture and stir until the mixture is melted and smooth.  Chill until the filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoon of the filling on the flat side of one cookie.  Top with a second cookie, forming a sandwich.  Repeat with the remaining filling and cookies.

Red Velvet Valentine Cupcakes

Over the past five years, thanks in part to the popularity of places like Magnolia Bakery in New York and the original Sprinkles in L.A., cupcakes have become the hottest trend in the dessert world.  At last count, responding to a demand which created lines that wrapped around the corner, Sprinkles had opened four more locations, with at least a dozen more "coming soon." Williams-Sonoma, knowing a goldmine when they see one, has even commissioned Sprinkles to do a branded cupcake mix to sell in their retail stores and catalogs.  Las Vegas, where I live, already has a large handful of Magnolia knock-offs, and even the small town where my parents live has a store dedicated to selling six to eight flavors of the small sweet treats.

I have never been a huge fan of these all-cupcakes-all-the-time establishments for three reasons.  First of all, I am amazed that people will pay upwards of $3.75 each for these small desserts (and they are small), a price that is certain to go up as food costs continue to rise.  Since when did cupcakes get so expensive?  I remember when I was little (which wasn't that long ago), I used to get delicious homemade, hand-decorated cupcakes from the Italian bakery for something like seventy-five cents each.  C'mon, prices haven't gone up that much.  But then again, I wasn't paying for the trendiness premium and cute expensive packaging.....

Second, maybe being a baker has made me extra picky, but I have yet to find a cupcake at one of these places that rivals the ones that are made at home.  They are either much too dry, dense and crumbly or they taste like they have been made from a mass-produced mix.  The frosting is often much too greasy or sugary, and there is never enough (I love my frosting.)  Cupcakes are supposed to be moist and light, and if they aren't going to be eaten right away, then they need to be stored properly, which is hard to do in a display case.  To be fair, I'm sure there are some really great cupcake bakeries out there that I haven't tried.  I should make it my mission to keep "sampling" until I find them.........

Third, next to chocolate chip cookies, cupcakes are some of the fastest, easiest, and most fun desserts to make at home.  I think that they were probably one of the first things that I learned how to make on my own as a child.  These red velvet cupcakes would be the perfect Valentine's Day gift from the heart, not to mention a great, inexpensive project to do with your kids.  In the time that it would take you to drive to the bakery and pick out a dozen, you could practically finish baking and decorating a batch at home, well, almost.  Here are some tips for velvety crimson cupcakes:

• As an alternative to cupcakes, this recipe makes enough batter  to fill two 9-inch cake pans for a layer cake.
• The decorated cupcakes will keep for 2-3 days, tightly covered at room temperature.
• The white chocolate buttercream will keep for up to one week, refrigerated and tightly covered.  Bring to room temperature and beat for 2 minutes at medium speed (to make fluffy) prior to icing the cupcakes. 
• If you would like for the color of the cupcakes to be even redder, then increase the amount of food coloring used by one to three tablespoons.
• Sometimes cocoa powder can clump together.  If this is the case with your cocoa powder, then it would be better to sift the flour, cocoa, and salt together as opposed to simply whisking to combine.  Whisking will probably not get rid of the lumps.
• If you would prefer to make plain vanilla buttercream, please refer to my post for Moist Chocolate Christmas Cupcakes (scroll about halfway down for the buttercream recipe).
• If you don't have cake flour, for each cup you can substitute 7/8 cup flour (same as 1 cup minus 2 tablespoons) plus 2 tablespoons cornstarch, mixed well.

Red Velvet Valentine Cupcakes

Makes 24

Ingredients:

2 1/2 cups cake flour

1/4 cup unsweetened cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/4 cups vegetable or canola oil

2 large eggs

1/4 cup red food coloring

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons white vinegar

White Chocolate Buttercream (recipe follows)

Berries, sprinkles, and candies for decorating (optional)

Preheat your oven to 350F degrees.  Line two 12-cup muffin tins with cupcake liners and set aside.  In a medium bowl, whisk together the cake flour, cocoa powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and the oil, and beat on medium speed until well combined.  Add the eggs, one at a time, beating well after each addition.  Add the food coloring and vanilla, and beat until well combined.  Add the flour mixture, alternating with the buttermilk and scraping the sides of the bowl with a rubber spatula as needed.

In a small bowl, mix the baking soda and the vinegar until well combined.  Add to the batter, and beat until combined.  Fill the cupcake liners slightly more than half full with the batter.  Bake the cupcakes, one tin at a time, until they spring back when lightly touched and a cake tester inserted into the center emerges clean, about 18 minutes.  Let cool completely on a wire rack.  Decorate cupcakes with white chocolate buttercream, sprinkles, candies, and fresh berries, if desired.

White Chocolate Buttercream

Enough to frost 24 cupcakes

Ingredients:

1 pound butter, softened

1/2 cup whole milk, lukewarm

12 ounces white chocolate, melted and cooled to warm

2 teaspoons vanilla extract

4 cups sifted confectioner's sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.  Carefully add the milk, and beat on medium-low speed until smooth.   Add the melted chocolate, increase the speed to medium, and beat well, about 2 minutes.   Add the vanilla and beat until well combined.  Gradually add the sugar and beat on medium low speed until combined.  Increase the speed to medium and beat until buttercream is fluffy and reaches desired consistency.