Dark Chocolate and Peppermint Shortbread Fingers

Two Christmases ago, my husband's entire family came to visit from the Midwest.  My mother- and father-in-law arrived Christmas Eve, and my sister-in-law and her family arrived late Christmas evening.  Rather than a big family meal just as everyone was arriving, I opted to serve soup and salad for supper with a big plate of Christmas cookies for dessert.  I always make sugar cookies at Christmas, along with another secret family favorite, but I wanted a third type of cookie on my platter.  Something with chocolate, to round out the flavors I already had going on.  And something simple since cooking (and planning) for so many people was bound to make my head spin.  I channeled my inner Sandra Lee and opted for semi-homemade!  I'm not sure how I came up with this combination, but it was a real winner and something I'll make again and again!

1 package Walkers shortbread fingers

12 ounces dark chocolate

peppermint sprinkles, or finely chopped candy canes

Heat a small sauce pan of water to simmering.  Place a shallow bowl over the pan, ensuring that the bowl is not submerged in the water.  Melt the chocolate, stirring constantly until smooth.

Working quickly, dip the shortbread into the chocolate so that half is covered.  Allow excess to drip off.  Place the shortbread on a wire rack placed inside a baking sheet, and sprinkle with peppermint before the chocolate cools and hardens.

Allow to cool completely before serving.

Chocolate Banana Cream Pie

When I saw this recipe, I just knew I had to try it.  My kids are little monkeys and just love bananas, so I knew it would be a hit.  So, on a night when my brother was coming over for dinner, I pulled it together for our dessert.  Although it requires some time to chill, the actual time spent making the pie is minimal and you can devote the rest of your day to prepping the main course!  Serve this at your next casual dinner party or pack it up for a church potluck.  I promise your friends and neighbors will be begging for the recipe!

1 9-inch pie crust (store-bought or homemade)

1/2 cup sugar

1/2 cup cocoa powder

1/4 cup flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 teaspoons vanilla, divided

2 bananas, thinly sliced on the diagonal

1 cup heavy cream

2 tablespoons powdered sugar

chocolate shavings, for garnish

Preheat oven to 425.  Place the pie crust on a pie plate and pinch edges to create the rim.  Prick holes in the dough with a fork.  Bake for 15 minutes.  Reduce oven temperature to 375 and bake 15-20 minutes more, until crust is golden brown.  Let cool completely.

While the crust is cooling, combine the sugar, cocoa, flour, and salt in a saucepan over medium heat.  Whisk in the milk, stirring constantly until the mixture comes to a slow boil and thickens, about 5 minutes.  Reduce heat to very low.  Stir a few tablespoons of the hot mixture into the egg yolks to temper.  Stir the yolks back into the hot mixture and stir constantly until thickened, 3-4 minutes.  Remove from heat and stir in 1 teaspoon vanilla.

Line the crust with half the banana slices.  Pour the pudding over the bananas.  Top with remaining banana slices.  Cover with plastic wrap and refrigerate until chilled, 2 hours.

Using an electric mixer on high speed, beat the cream, powdered sugar, and remaining vanilla until stiff peaks form.  Spread the whipped cream on the pie.  Top with chocolate shavings.  Keep refrigerated until time to serve.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Dark Chocolate-Raspberry Fondue

When I was little, we used to make "dipping desserts" quite often.  My brother and I loved using long wooden skewers or toothpicks to dip fresh fruit into warm, gooey, melted chocolate.  As an older child, I learned that what I thought was a fun treat invented by my mother was really a classic chocolate fondue.  It remained a favorite dessert for me, and in college I was excited to learn that a fabulous fondue restaurant was close-by.  It was a dinner request I'd make when my parents were in town, when a boyfriend took me out for my birthday, or just because a group of us wanted to do something different!  Several years later, my (now) husband took me to Melting Pot to celebrate our first Valentine's Day together, and in commemoration, my mother-in-law would later give me a fondue set for Christmas.  Now I have two small children, who find that dipping fruit into melted chocolate is great fun, and a cure for an upset tummy!  Who'd have thought?!

12 ounces dark melting chocolate

1/4 cup milk

3 tablespoons Chambord (raspberry liquor)

Fruit, pound cake, marshmallows, etc. (for dipping)

Heat a small saucepan of water over medium-low heat to a simmer.  Place another mixing bowl (metal or glass) over the pan to form a double broiler.  The bowl on top should not be touching the simmering water.  Combine the melting chocolate and milk in the double broiler and stir continuously until completely melted and smooth.  Stir in the Chambord.

Transfer melted chocolate mixture to fondue pot.  Serve immediately with fresh fruits, marshmallows, pound cake, graham crackers, or other favorite "dippers"!

Bavarian Apple Torte

Several weeks ago, I dragged my husband a hour west to the foothills of the Shenandoah Mountains to go apple picking.  At first he teased me.  Then he complained about the distance.  Then he gave in.  And finally, when it was all said and done (and I'd promised him delicious apple desserts all season long) he conceded that we had a fun afternoon as a family, picking apples and enjoying a quiet morning in the country.  After spending the next day making homemade pretzels, he got his first apple dessert of Fall.  And let me tell you, this was divine! 

1/2 cup butter, softened

1/3 cup sugar

1 cup all-purpose flour

1/4 teaspoon vanilla extract

1 package (8 ounces) cream cheese, softened

1/4 cup plus 1/3 cup sugar, divided

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

5-1/2 cups thinly sliced peeled tart apples (about 6 medium)

1/2 teaspoon ground cinnamon

1/4 cup sliced almonds

Caramel sauce and vanilla ice cream for serving

Preheat oven to 450°.  In a small bowl, cream butter and sugar.  Beat in flour and vanilla until blended.  Press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy.  Beat in egg and vanilla.  Pour over crust.  In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer.

Bake 10 minutes.  Reduce oven setting to 400°; bake 25 minutes.  Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Remove sides of pan before slicing.  Store in the refrigerator. 

This dessert is lovely chilled, but I like it best just warmed through and drizzled with caramel sauce.  A scoop of vanilla on the side takes it over the top!

Recipe adapted from The Taste of Home Cookbook 2011.

Peanut Butter Bars with Chocolate Ganache

Everyone loves dessert and these rich chocolatey bars are no different.  First of all, they boast my personal favorite flavor combo of peanut butter and chocolate.  Secondly, they're wonderfully decadent whether served at room temperature, chilled, or slightly warmed with a big glass of cold milk.  They're easy to put together and even easier to pack up, making them the perfect "non brownie" dessert to complete a meal for a neighbor in need...or maybe your husband who claims the whole tray so he can have treats at the office all week!

1 1/4 cups creamy peanut butter

1 stick butter, softened

1 cup packed brown sugar

1/2 cup syrup

2 eggs

1 tablespoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup heavy cream

12 ounces milk chocolate chips

1/4 cup dry-roasted peanuts, chopped

Preheat oven to 350.  Coat a 9x13-inch baking pan with nonstick spray.

Cream peanut butter, butter, and brown sugar in a mixer until light and fluffy.  Add syrup, eggs, and vanilla and beat until combined.  Add flour, baking powder, and salt, mixing until just combined.  Spread batter into prepared pan.

Bake bars until a toothpick inserted in the center comes out clean, 25-30 minutes.  Let cool completely, about 1 hour, before topping.

To make the ganache topping, heat cream in a small saucepan over medium heat until steaming.  Add chocolate chips and whisk until smooth.  Remove from heat and pour over bars.  Sprinkle with chopped peanuts.  Let ganache set up for about an hour before cutting into bars.

To make it travel-ready:  Simply bake these yummy bars in a foil pan.  No muss, no fuss!

Blueberry Crisp (Gluten Free)

I came upon this recipe in a grocery store advertisement and couldn't wait to try it.  My husband and I do not restrict gluten from our diets, so I made this with the oats I keep on hand, but this dessert was so tasty, and healthy, I'd consider feeding it to my toddlers for breakfast!  It's a light and flavorful dish that is perfect for a summer picnic or meal enjoyed on your back porch, which is just what my husband and I did two nights ago after putting the kids to bed!  It was lovely to light the fire pit and enjoy our dessert while watching the first fireflies of the season light up the backyard...I can't wait for a repeat!

3 cups (24 oz) frozen blueberries

2 tablespoons lemon juice

1/2 teaspoon cinnamon

1/2 cup packed brown sugar

2/4 cup (gluten free) oats

1/2 cup cornmeal

1/3 cup canola oil

Preheat oven to 300.  Lightly grease a 2-quart casserole dish.

Place blueberries in a single layer in the baking dish.  Sprinkle with lemon juice and cinnamon, stirring to evenly coat.  

In a small bowl, combine remaining ingredients.  Spread over blueberries.

Bake 50 minutes, or until topping is golden and berries are bubbling.

Serve warm.  A scoop of vanilla ice cream is optional!

Serves 6.

Pineapple-Coconut Cobbler

Of all places, I found this recipe in an ad from a local grocery store!  But, it fit in perfectly with my theme of a Jamaican-inspired menu this weekend as we celebrated our anniversary.  And my celebrated, I mean that I spent 18 hours of my anniversary studying for an exam, and the next day sweating to put in my herb garden while the weather was nice and I had some free time.  My husband and I may not have celebrated in a grandiose way, but we accomplished a ton, and that was fine too!  And what better way to reward ourselves than with this tasty dessert?!  Enjoy!

1 20-ounce can pineapple tidbits in juice, juice reserved

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon coconut rum

1 cup flour

1 1/2 teaspoons baking powder

2 tablespoons sugar, divided

1/2 cup flaked coconut, divided

1/4 cup butter milk

2 tablespoons canola oil

1 egg

Preheat the oven to 400.  Place 8 ramekins in a large baking pan.

Drain pineapple tidbits, reserving the juice in a small saucepan.  Add cornstarch to the juice and cook over medium heat until thickened, stirring frequently.  Stir in drained pineapple, vanilla, and rum.  Spoon mixture into ramekins (an ice cream scoop works well for this step).

In a large bowl, make the topping.  Combine flour, baking powder, 1 tablespoon sugar, and 1/4 cup coconut.  In a smaller bowl, whisk together buttermilk, oil, and egg.  Pour over dry ingredients and mix until a stiff batter forms.  Drop batter over fruit filling in the ramekins.  Sprinkle with remaining coconut and sugar.

Bake 15 minutes or until topping is browned and filling is bubbly.

Serves 8.

King Cake

When I was a freshman in college, I lived with a true blue Cajun from New Iberia, LA.  She introduced me to my first ever King Cake and every year thereafter, I ordered this Mardi Gras staple.  One year my parents gifted me with a boxed mix after they went on a college trip to Tulane with my little brother.  This year, I told my husband that I was going to try my hand making one from scratch.  The only problem is that the King Cakes I ordered online had customized fillings (which some New Orleans natives say is an abomination!) and I always chose half apple-cream cheese and half almond.  Trying to find a recipe for something similar online was more difficult than I thought, and eventually I combined several different recipes into this loaf of yum!  Break out your beads and enjoy this King Cake all Season long!!!  Don't forget to bake a baby into the cake!!

Dough:

1/2 cup butter, melted

3/4 cup lukewarm milk

2 large eggs + 1 large egg yolk, white reserved

3 1/2 cups All-Purpose Flour

1/4 cup sugar

1 1/4 teaspoons salt

2 1/2 teaspoons instant yeast

1/4 teaspoon ground nutmeg

1/8 teaspoon lemon zest

Filling:

1 7-ounce tube almond paste

6 tablespoons unsalted butter

1/2 cup sugar

½ teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

1/3 cup All-Purpose Flour

½ cup very finely ground almonds

Icing:

2 cups powdered sugar

pinch of salt

1 teaspoon vanilla extract

2 tablespoons + 1 to 2 teaspoons milk, enough to make a thick but pourable glaze

Topping:

yellow, purple, and green fine sparkling sugars

Lightly grease a 10", 4-cup capacity bakeable stoneware ring mold, or a baking sheet.

To prepare the dough: Using a stand mixer with the dough hook, mix and knead all of the dough ingredients together to form a smooth, very silky dough. You may try kneading this dough with your hands, if desired; but be advised it's very sticky and soft. Allow the dough to rise, covered, for 1 hour. It'll become puffy, though it probably won't double in size.

Transfer the soft dough to a lightly greased sheet pan. Pat and stretch it into a 24" x 6" rectangle. This won't be hard at all; it's very stretchy. Let the dough rest while you prepare the filling.

To prepare the filling: Beat the almond paste, butter, sugar, and salt until creamy. Add the egg yolks and vanilla, and beat until well incorporated. Mix in the flours.  Dollop the filling down the center of the dough. Then fold each edge up and over the filling till they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible. Don't worry about making the seal look perfect; it'll eventually be hidden by the icing and sugar.

Form the log of dough into a ring on the greased baking sheet. The dough will be very extensible and will stretch as you handle it, so handle gently and with caution!  Pinch the ends together. Cover and let rise for about an hour. Preheat the oven to 350°F while the dough rises.

Whisk the reserved egg white with 1 tablespoon water, and brush over the risen loaf. Bake the cake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it's a rich golden brown. Remove the cake from the oven, and allow to cool completely.

To make the icing: Beat together all of the icing ingredients, dribbling in the final 2 teaspoons milk till the icing is thick yet pourable.

Pour the icing over the completely cooled cake. While it's still sticky, sprinkle with alternating bands of yellow, purple, and green sugars.

Chocolate Pot de Creme

My mama gave me this recipe several years ago.  I never made it, lost it, and then something made me think of it again.  As I was planning our Valentine's Day dinner this year, this came to me and I thought it would be perfect for our at-home celebration.  In reality, we celebrated Valentine's Day three times this year:  one steak dinner at home, since my husband loves meat and potatoes, one dinner out so I wouldn't have to cook, and one special dinner to commemorate our very first Valentine's Day together shortly after we started dating.  Regardless, this dessert is perfect year-round for any chocolate lover, super easy, and a great make-ahead if you're hosting guests!  Enjoy!

1 egg plus 1 yolk

2 tablespoons sugar

1 5-ounce can evaporated milk

1/3 cup skim milk

1 cup bittersweet chocolate chips

1/4 teaspoon vanilla

1/4 teaspoon nutmeg

pinch salt

2 tablespoons Chambord

Fresh raspberries

Cool whip

Preheat oven to 300.  Place four ramekins in a roasting pan.  

Whisk egg, yolk, and sugar together.  Set aside.  Mix evaporated milk and milk together in a small saucepan and bring to a boil.  Add chocolate chips and simmer 1 minute.  Slowly add egg mixture, whisking constantly.  Stir in remaining ingredients.

Pour mixture into ramekins.  Pour hot water bath into roasting pan, halfway up the height of the ramekins.  Bake 25-35 minutes.  Cool to room temperature and then chill in refrigerator.  After 1 hour in the 'fridge, garnish with Cool whip, raspberries, and grated chocolate as desired.

Serves 4.

Apricot-Glazed Pears

This is an elegant and simple dessert that won't leave you with too many guilty feelings and have you running for the gym in the morning.  Since it's equally easy to make for a couple or for a crowd, I made just two portions and served it for a quiet but sophisticated finale to our New Year's Eve dinner at home a few years ago.  And, since I recently introduced pears to my little one, this is a wonderful way for adults to enjoy the same food as those without teeth!

1/2 cup apricot preserves

1/2 cup orange juice

4 pears, halved lengthwise and cored

1 quart vanilla bean ice cream

1/2 teaspoon ground cinnamon

8 cinnamon sticks

Preheat the oven to 350.

Combine preserves and orange juice.  Place pears cut side down in a baking dish.  Top with juice mixture and bake until soft 25-35 minutes.  Let cool 20 minutes.

Place each pear half on a plate cut side up.  Top each pear half with a scoop of ice cream and drizzle with sauce from baking dish.  Garnish with ground cinnamon and cinnamon stick.

Serves 8.

Recipe adapted from Everyday with Rachael Ray December/January 2009.

Summer Raspberry & Rhubarb Crisp

My nana used to make a rhubarb pie that I never really liked as a little girl.  Somewhere around high school or college, my mama discovered an upscale grocery store that sold the best strawberry rhubarb pie that she used to buy for my daddy as a nod to his mother (my nana).  In fact, Mama even bought that pie for more than one dinner party, put it in a pretty pie pan, heated it up, and saved herself the time of making a dessert!  Well, about the time that pie came into our lives, I figured out that rhubarb wasn't so bad afterall!  So not too long ago, when I saw the "pink celery" in the grocery and found this recipe I knew it was fate.  Or maybe it was Nana and Daddy sending me a message from Heaven to make this dish!  Nana passed away a little over a year ago (and Daddy nearly three years ago), and tomorrow would have been her 89th birthday, so this is for her!  Happy Birthday Nana!

3/4 cup sugar

2 tablespoons instant tapioca

1 tablespoon cornstarch

1/8 teaspoon salt

4 cups rhubarb, cut into 1/2-inch pieces

1 cup raspberries

1/2 cup packed brown sugar

1/2 cup oats

1/2 cup all-purpose flour

1/2 cup butter, melted

Preheat the oven to 350.  Mix the sugar, tapioca, cornstarch, and salt together in a large bowl.  Add the rhubarb and raspberries and toss to coat well.  Spoon into a greased 9x9 baking dish.

Mix the brown sugar, oats, flour, and butter together until crumbly.  Sprinkle over the rhubarb mixture. Bake for 45 minutes, or until the rhubarb is tender.

Goes great with a scoop of vanilla ice cream on top!

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Tapioca Pudding

I don't know about y'all, but my mama made tapioca pudding on a pretty regular basis when I was growing up.  It was Southern.  It was comfort food.  It was good warm or chilled.  On special occasions it was an acceptable breakfast food.  Mom made hers with a Jello mix.  Later, she put it in my brown-bag lunches in the form of Jello Snack Packs.  But then they either stopped making that variety, or it just wasn't available in our grocery.  I had to learn to make tapioca on my own!  And recently, I had a very strong hankering for this comfort food from my youth.  I did my research, and this is a combination of a few recipes I found.  It's quick, easy, has simple (inexpensive!) ingredients, and tastes just like I remember!  I hope you'll enjoy it as much as I did!

1/3 cup sugar

3 tablespoons Minute tapioca

2 3/4 cup milk (2%)

1 egg, beaten

1 teaspoon vanilla

ground cinnamon, to garnish

Thoroughly mix all ingredients in a saucepan.  Cook, on medium heat, stirring constantly, until mixture comes to a full boil.  Remove from heat.  

Cool 20 minutes and stir.  Divide into individual ramekins or dessert bowls.  Sprinkle with cinnamon.

Serve warm or chilled.  Store leftover pudding in refrigerator.

Serves 4.

Sand Dollar Cookies

Sorry folks, but this is a repeat, originally posted on...well, I don't remember, because I moved it over to this blog when I started it in October 2011.  Regardless, these cookies are super fun, super easy, and a perfect summer project with your kids (especially when those famous East Coast thunder storms roll through!).  So, back to the original post...

As the weather heats up, I thought I'd share some fun sun-shiney recipes!  I saw this creation in a cookbook I was browsing through at the gift shop where my mom works a few days a week and thought they'd be tasty and perfect for a summer picnic.  I don't remember the title of the book to give proper credit, unfortunately, so hopefully they don't come chasing after me for sharing their recipe!!

1 tube prepared sugar cookie dough (I used Pillsbury)

1 egg white, slightly beaten

cinnamon sugar

slivered almonds

Slice the cookie dough into 1/2 inch disks and place 2 inches apart on an ungreased cookie sheet (I found that this made unusually large cookies, so next time I may cut each disk in half and reshape so my cookies are still circular).  Brush the egg white over the top of each raw cookie using a basting brush.  Sprinkle cinnamon sugar over the egg whites.  Arrange five almond slivers on each cookie in a spoke-style, to resemble a sand dollar.

Bake according to package directions!

Tennessee Whiskey Cake

Yes, I know.  I post a lot of birthday cakes on here.  The thing is, I think it's fun to experiment with different cakes for birthdays.  It helps, too, that my husband isn't partial to any one type of cake (well, except for cookie cake).  In fact, I believe that in the five-plus years we've been married (which has been six birthdays for him) he's only had one repeat birthday cake!  Anyway, I'm not sure where I found this recipe.  If I were to guess, it's from Rachael Ray, but I'm not sure.  But it was fabulous.  And easy.  And doesn't require frosting (I think I'm losing my sweet tooth, because frosting just doesn't do it for me the way it once did.  Sigh).  It's called a Tennessee Whiskey Cake, but my husband's from Kentucky, and we always have bourbon in the house, so I made my own little version!

1 stick unsalted butter, softened

½ cup brown sugar

½ cup granulated sugar

3 large eggs

1 cup flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon baking soda

¼ cup milk

½ cup molasses

¼ cup Tennessee whiskey

½ cup chopped pecans

Vanilla ice cream, for serving

Chocolate sauce, for serving

even more chopped pecans, for serving, optional

Preheat the oven to 350º. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.

Using a stand mixer, beat the butter at medium-high speed until creamy; gradually add the brown and granulated sugars and mix well. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. On low speed, beat in the flour mixture, one-third at a time, alternating with the milk and ending with the dry ingredients. Mix in the molasses on medium-low speed. Mix in the whiskey until smooth, about 30 seconds.  Fold in a small handful of chopped pecans.

Grease a 10-inch cake pan and sprinkle another (larger) handful of chopped pecans in an even layer in the pan.  Pour cake batter over nuts and spread evenly.  Bake for 30-35 minutes. Let cool.

Drizzle the cake with chocolate sauce and sprinkle pecans over top.  Then serve the cake with vanilla ice cream, chocolate sauce, and chopped pecans on top.

Boston Cream Pie

My daddy was born in Boston, the hometown of my grandparents.  But, for some reason, my first taste of Massachusetts' official dessert was when I was 29 years old, when I took a cooking class at Williams-Sonoma...and again a little while later when I recreated the yummy cake for my husband.  That's right, Boston Cream Pie is really a cake.  Supposedly it got its name because it was originally baked in pie pans.  Regardless, it's yummy!  I made it a second time for my little guy's second birthday for the "adults' cake" (the kids got cupcakes) and it was a huge hit!  Enjoy!

For the cake:

2 yellow cake mixes

1 vanilla bean, split lengthwise

For the Vanilla Pastry Cream:

6 large egg yolks

3/4 cup sugar

1/4 cup plus 2 tablespoons cornstarch

1/8 teaspoon salt

3 cups milk

2 teaspoons pure vanilla extract

For the Chocolate Ganache:

9 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

Make the cake mixes as directed.  Add half the caviar from the vanilla bean into each mix.  Bake the cakes as directed in two 9-inch cake pans (so you have two extra-large layers of cake).  Transfer cakes to a wire rack to cool.

Make the pastry cream.  Whisk the egg yolks until smooth.  Combine sugar, cornstarch, and salt in a medium saucepan, and add milk over medium heat, stirring until mixture thickens and begins to bubble.  Remove from heat.  Slowly drizzle in the eggs yolks, stirring constantly to prevent the eggs from scrambling.  Cook over medium heat until the mixture bubbles and thickens, 2-4 minutes.  Remove from heat and stir in vanilla.  Transfer to a bowl.  Cover the mixture with plastic wrap, pressing it directly on the surface to prevent a skin from forming.  Refrigerate until chilled, 1 hour or up to 3 days.

Make the ganache.  Place chocolate in a heatproof bowl.  Heat cream over until bubbles begin to form around the edges of a small saucepan.  Pour cream over chocolate, let stand 5 minutes, then stir until smooth.  Set aside at room temperature, until cool, but pourable, stirring occasionally.  

Assemble the cake.  Place the bottom layer on a cake stand and spread with pastry cream.  Chill until set, about 30 minutes.  Remove from refrigerator and top with remaining cake layer.  Pour ganache over cake.  Use an offset spatula swirl top.  Chill until ready to serve.

Recipe adapted from Martha's American Food, by Martha Stewart.

Peach & Blueberry Crumble

My Mamaw was the Queen of Cobbler, and as such, anything with fruit and a crumbly, cobbler-like topping reminds me of her.  A couple of months ago, my husband and I celebrated our fifth anniversary.  With a new baby and a toddler, we decided that instead of springing for a babysitter and fancy dinner out, we'd head into DC to see the cherry blossoms and I would just make dinner at home.  I had all the fixin's for our normal Easter dinner since we spent Easter at my mom's house, so I made our lamb kebabs for dinner and these sweet little individual crumbles for dessert.  Needless to say, they were a big hit, as witnessed by my husband eating two in one sitting!

For the fruit:

2 pounds firm, ripe peaches, peeled, pitted, and sliced (thawing frozen peaches works just fine!)

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup sugar

1/4 cup flour

1 cup (1/2 pint) fresh blueberries

For the crumble:

1 cup flour

1/3 cup sugar

1/4 cup brown sugar, lightly packed

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 stick cold butter, diced

Preheat the oven to 350.

Combine peaches, lemon zest and juice, sugar, and flour in a large mixing bowl.  Toss well.  Gently mix in blueberries.  Allow to sit 5 minutes and spoon into oven-safe ramekins or custard cups.

For the topping, combine flour, sugar, brown sugar, cinnamon, and butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low until the butter is the size of peas.  Rub the mixture with fingertips until it's in big crumbles, then sprinkle evenly over fruit.  Place the ramekins on a parchment paper lined sheet pan and bake 40-45 minutes, or until the tops are golden and the juices are bubbly.  Serve warm or at room temperature.  Vanilla ice cream is optional!

*To make ahead, store unbaked crumbles in the refrigerator and bake while you eat dinner!

Debbie's Sugar Cookies

These cookies are a recipe from one of my mama's coworkers.  Apparently, Debbie brings a small plate of these little pieces of heaven to each lady who works in the same upscale gift shop as my mom every year just before they close for Christmas.  And apparently, my mom eats the whole plate on the drive home from work.  No wonder I just found out about these last year, when I called home looking for a new sugar cookie recipe so I could stop cheating and using a Betty Crocker mix.  Debbie ices her sugar cookies, but I'm a tried and true colored sugar kinda girl.  And I use a cookie press.  I don't have the patience for rolling and cutting and re-rolling.  Maybe when my son is a bit older, but for now, the cookie press works.  I had six dozen cookies in and out of the oven in under 30 minutes!


1 cup butter

1 cup powdered sugar

3/4 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon vinegar 

2 1/4 cups flour

Heat oven to 400. 

Combine all ingredients in a large bowl. Blend on lowest speed of mixer. If cookie dough is too dry to handle easily, work in milk a teaspoon at a time. Roll out to 1/4 inch (or pack into a cookie press, as I did). Cut into shapes and sprinkle with colored sugar. Bake on an ungreased cookie sheet for 6 - 8 minutes. Test your baking time on the first batch... my oven only needed 5 1/2 mintues. Cool slightly; remove carefully from the baking sheet. 

Makes 6 1/2 dozen with a cookie press.

Chocolate-Pecan Fudge

Last year I tried my hand at making fudge for the first time.  And I must say it wasn't so bad.  I only wish my dad was still alive.  I daresay he'd admit that this fudge was a far cry from the disaster that I produced in my Easy-Bake Oven many years ago!  Actually, that is a fun family story that is retold every year...  Something about being at my Nana's house and no one was paying attention to me, but Gramps came into the kitchen and was the only one nice enough to say that the brown goo "cooked" with a lightbulb was actually good.  Everyone else was too honest, but Gramps?  Well, he was just doing what grandpas are supposed to do: lie to their granddaughters and hope that they grow up and eventually develop some kitchen skills!


3 cups sugar
12 tablespoons butter (1 1/2 sticks)
2/3 cup evaporated milk
1 12-ounce package chocolate chips
2 7-ounce jars marshmallow cream
1 cup chopped pecans
1 teaspoon vanilla extract


Combine sugar, butter, and milk in a medium saucepan.  Bring to a boil, stirring constantly.  Boil for 5 minutes.  Remove the saucepan from heat and stir in the chocolate chips until melted.


Add the marshmallow cream, pecans, and vanilla.  Beat until blended.  Pour into a well-greased 13x9-inch pan.


Cool, then cut into squares.

Recipe adapted from The Junior League Celebration Cookbook, by The Association of Junior Leagues International Inc.

Oatmeal Cranberry White Chocolate Cookies

I saw this recipe years ago and have been meaning to try it, but never made an effort to pick up a bag of Crasins or white chocolate chips.  Until the other night, when I was having a dinner party and needed dried cranberries for a salad I was making.  I couldn't remember if I had any on hand, so I picked up a bag at the grocery.  Of course, when I got home, I discovered that I now had three bags of Crasins in the pantry!  Perfect timing!  When I did my weekly grocery run the following Tuesday, I made sure white chocolate chips were on my list and then fired up the oven for a morning of cookie baking!  These cookies are hearty and reminiscent of trail mix...you won't feel guilty having an extra!

2/3 cup butter or margarine, softened 

2/3 cup brown sugar 

2 large eggs 

1 ½ cups old-fashioned oats 

1 ½ cups whole wheat flour* 

1 teaspoon baking soda 

½ teaspoon salt 

1 6-ounce package Craisins 

2/3 cup white chocolate chips 

Preheat oven to 375ºF. 

Using an electric mixer, beat butter or margarine and sugar together in medium mixing bowl until light and fluffy. Add eggs, mixing well. 

Combine oats, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chips. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake 10-12 minutes or until golden brown. 

Makes approximately 2 ½ dozen cookies.

Recipe adapted from the back of a Crasins bag.

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*The recipe calls for regular white all-purpose flour.  I used whole wheat flour, as I do in most of my cookies, for a heartier and slightly healthier version.  Whole wheat flour will cause a bit more drying in your cookies and will cause them to remain more rounded throughout the baking process.  You may like to press them down a bit before baking.  Obviously, feel free to stick to the standard white flour, too!

Bourbon Balls

My husband is from Louisville, Kentucky, home of the Derby, the Slugger, and, or course, bourbon!  Yes, bourbon is a type of whiskey, but to be bourbon, there are several distinctions.  I'll let you do your own research, since my post has nothing to do with the differences between whiskey and bourbon.  My post has to do with Christmas, and how my mother-in-law makes Bourbon Balls every year for Christmas.  In the past, I've been lazy and only made a few dozen sugar cookies (from gasp! a store-bought mix) and called it a day.  Last year, when we were all alone for the first time on Christmas, I went all out, making all the family favorites and trying to make things extra festive so we wouldn't feel like everyone was so far away.  Well, that, and I was hosting a Bunko party and needed some extra sweets to serve!  My point is that I found a recipe for Bourbon Balls that were a huge success and put a smile on my husband's face!  So this month I'll be featuring our favorite Christmas cookie recipes (well, except my very favorite since that recipe is a closely guarded family secret...sorry).  I hope you enjoy them as much as we do!

10 Tablespoons good Kentucky bourbon (my husband warns to not use Tennessee whiskey!)

6-8 ounces pecan halves (one for each ball)

2 pounds powdered sugar

1/2 cup melted butter

16 ounces unsweetened chocolate

paraffin (if you buy the box with the paraffin divided into 1/2-inch "cakes" you'll need one)

Soak the pecans in 4 tablespoons bourbon for 4 hours.

Cream butter and sugar until smooth. Add bourbon by the tablespoon until you have a smooth fondant. Using a tablespoon as a scoop, roll fondant into balls. Lay balls in a single layer on wax paper (separate layers with wax paper between) and chill for 4 hours or overnight for easy dipping.

Melt chocolate and paraffin over a double broiler. Dip chilled balls into chocolate, using a fork to lift the balls out of the hot mixture. Place each piece on wax paper to dry, pressing a pecan half into the chocolate before it sets.

Keep bourbon balls chilled.

Makes 60-80 small pieces or about 3-3 1/2 dozen using a tablespoon-sized scoop.

Recipe adapted from The Congressional Club Cookbook, by The Congressional Club.