Chocolate Cannoli Sandwich Cookies

Do you like cannolis?

Do you like sandwiches?

And you like cookies?

Me too!!

The cookie part of these was fantastic. Absolute perfection. The filling tasted divine...but was a bit runny which made for messy eating. As they sat in the fridge the filling did thicken a bit but was still more runny than I thought it would be. Either way...I suggest making these.



Chocolate Cannoli Sandwich Cookies
Source: Food Network
Yield: 18-24 sandwiches

2 sticks unsalted butter, cut into pieces and at room temperature
2/3 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mini semisweet chocolate chips (optional)

For the Filling:
1 1/2 cups chopped roasted unsalted pistachios
1 1/2 cups (12 ounces) mascarpone cheese
3/4 cup ricotta cheese
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3/4 teaspoon salt

Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)

To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.

Valentine's Cupcakes

I made these cupcakes for Valentine's Day. I shared them with my baby's teachers and my coworkers. When I brought these to work, I dropped them off in the kitchen...walked back to my desk...attempted to open an email to announce that they were there...by the time I got the email up my cubie neighbor told me there was one left! They disappeared in about 5 minutes!

I love the cake part of these but wasn't fully satisfied with the buttercream. It was super sweet and too almondy for me. I'll try something different next time!

Vanilla Cupcakes with Buttercream Icing
Source: Annie's Eats and Stetted
Yield: 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

To make the cupcakes, preheat the oven to 350F. Line or grease cupcakes pans. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cupcakes are golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Let the cakes cool completely before frosting.

Buttercream

2 sticks butter, softened
6 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Beat butter until creamy. Add the sugar, milk and extracts and beat, slowly at first, and then until nice and fluffy..

Chocolate Ginger Molasses Cookies

I have a really nice neighbor. He comes over and snow blows our driveway after every storm. We never asked him to, he just started doing it. I baked him these cookies and delivered them as a thank you. I told him he was a good Samaritan. He said that someone used to it for him when he was working overnights and he wanted to pay it forward. I pay forward with sweet treats.


Chocolate Ginger Molasses Cookies
Source: Baked Explorations
Yield: 2-3 dozen

3 1/4 cup flour
1/3 cup cocoa
1 T ground ginger
2 t cinnamon
1 t ground cloves
1 T baking soda
1/2 t baking powder
1 t salt
5 T unsalted butter, softened
1/3 cup shortening
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 oz bitter sweet chocolate, melted and cooled

Glaze
1 1/4 cups confectioners' sugar
1 egg white
1 t lemon juice

Whisk the flour, cocoa, spice, soda, powder and salt. Set aside.

In the bowl of mixer beat butter and shortening. Add the sugar and beat until fluffy. Add the egg and beat. Add the molasses and then the chocolate and beat after each. Add the dry mixture in 3 batches. Divide the dough into two disks and refrigerate until chilled.

Preheat oven to 350.

Roll the dough out on floured surface. Cut into shapes. Bake about 7 minutes.

Glaze: mix confectioner's sugar, egg white and lemon juice and either decorate or drizzle over cookies. Allow to harden.

Emergency Blender Cupcakes

Need chocolate cupcakes FAST? Well who doesn't really. I mean...when you need a cupcake...you NEED a cupcake! Wait, is that only me?

These are fabulous. The frosting is quite fudgey but quite delicious.

Emergency Blender Cupcakes
Source: Weekend Baker
Yield: 1 dozen cupcakes

1 cup flour
1/2 unsweetened cocoa powder
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp. vanilla extract

Heat oven to 375°F. Line 12 regular-sized muffin cups with paper or foil liners.

Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.

For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt

Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.

New York Style Coffee Cake

It is the small things in life that please a new mother. Small things like coffee cake and a cup of coffee on a snowy day.

And I mean quality coffee cake. Big chunks of crumb that melt on your tongue. And cake that is so moist and vanillay (I think I just made up a word!).

One can not resist this coffee cake...not even my health nut of a husband.

New York Style Coffee Cake
Source: Baked Explorations
Yield: 16 servings

For the crumb topping:

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) melted butter
2 1/2 cups all-purpose flour

For the cake:

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups sour cream
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.

Cream the butter until it is smooth and ribbon like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan.Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

The cake will last for 3 days, tightly covered, at room temperature.

Malted Waffles

I love waffles and had a recipe that I used for years. The recipe called for cornmeal which gave this nice texture to the waffles. But now, I think I have found a new waffle recipe. These are so fantastic. The malt gives these a really yummy taste. They crisped right up in my new waffle iron. Next time I make these I am going to make a double batch as they do freeze well. In the mornings I just take it from the freezer and pop it in the toaster. Leggo my malted waffle fool!


Malted Waffles
Source: Baked Explorations
Yield: 8-10 waffles

2 cups flour
1 cup malt powder
2 T packed brown sugar
1 t baking soda
1 1/2 t baking powder
1/2 t salt
2 eggs, room temp
2 1/2 cups buttermilk
6 T unsalted butter, melted and cooled to room temp

Heat waffle iron.

Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and mix until just combined...do not over mix.

Pour onto waffle iron. I found I used 1 cup of batter for my large iron.

Roasted Chicken and Focaccia Salad

This is a really easy and healthy lunch. The original recipe says that it takes 30 minutes to make. It took me about 5.

This is a great way to use up any leftover chicken and bread. I loved this warm salad.

Roasted Chicken and Focaccia Salad
Source: Better Homes and Garden
Yield: 2-3 servings

5 T olive oil

1/4 cup white wine vinegar

1 t Italian seasoning
1 t sugar

1/2 loaf focaccia, torn into chunks

2-3 cups roasted chicken

1/2 cup Greek olives, chopped

2 heads romaine lettuce

Whisk together 4 T of the oil, the vinegar, seasoning, and sugar. Set aside.

Tear lettuce into pieces and put into serving bowls.

Over medium high, heat the 1 T oil and then toss in the torn bread. Let toast for 5 minutes. Remove from pan.

To the same pan, add the dressing, chicken, and olives. Heat through and then add the bread. Put this ontop of the lettuce and have at it!

Bittersweet Chocolate Truffles (and I'm back!)

Sweet Cheeks is back from hiatis!! And I am now Mommy Sweet Cheeks! My free time is super limited and mostly it is spend washing cloth diapers, trying to make a healthy supper for me and my husband, or laying on the couch trying to catch my breath. So posts will be a bit sparse for a bit but I have been taking pictures of the few things I've been making.

Normally for the holidays I make a wide array of candies. Obviously that didn't happen this year but I did get to try this great new recipe for truffles. These were a cinch to make and were delicious. I think they would be even better dipped in chocolate...think Lindt truffles...but I didn't have the time to dunk all of them. So I rolled them in walnuts, cocoa, coconut, and crushed candy canes.

Yum!!


Bittersweet Chocolate Truffles
Source: Who Wants Candy?
Yield: 2 dozen or so

8 oz bittersweet chocolate, chopped (use something high quality)
1 cup heavy cream
pinch of salt or sea salt
2 T unsalted butter, thinly sliced

Scald the cream and add to the chocolate. Stir until all the chocolate has melted. Add the salt and the butter one piece at a time until the mixture is very smooth. Set aside to cool to room temperature.

Whip the mixture until light in color. Set aside to harden.

Once it has hardened, scoop little balls onto parchment paper and tuck them into the fridge to get nice and firm. Then you can roll them in stuff or dip them in chocolate.

Tofu Parm Two Ways

I love when things do double duty. You know, kill two birds with one stone. Initially I hadn't planned this to serve us twice but it did!

The first night we had tofu parmesan sandwiches. I found this recipe from Hannaford Fresh Magazine (which I adore). It's rare that you find tofu recipes in the magazine but when you do, they are good! These were messy but oh so delicious and satisfying. And best of all, healthy!


The next night I made myself tofu parmesan with penne and fresh tomatoes drizzled with some olive oil. This worked out so well. I just baked the tofu to get it crisp again and then added the sauce and mozzarella towards the end. Perfect.

Tofu Parmesan Sandwiches

Source: Hannaford Fresh Magazine

Yield: Two sandwiches and leftovers

1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
S&P
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1 large egg
1 package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil
Ciabatta bread
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

Baked Stuffed Apples

This is a dessert that I was able to get my skinny mini husband to eat!!

These baked apples where a wonderful way to finish off a meal in the fall. They aren't heavy or too filling. I drizzled mine with a bit of caramel but the filling is sweet enough that you don't need to. Adding a dollop of whipped cream or ice cream would be yummy too.

Oh, and I added raisins to ours. Yum.


Baked Stuffed Apples
Source: The Family Kitchen
Yield: 4 servings

4 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
2 tablespoon all-purpose flour
3 tablespoons butter
1/4 cup brown sugar
2/3 cup old-fashioned oats
1/4 cup chopped pecans or almonds (I used walnuts)
1/2 teaspoon ground cinnamon
1/3 cup maple syrup

Slice the top of each apple off, then hollow the center of the apples out with a paring knife. Brush lemon juice across the top of the apples to keep them from turning brown. Place the apples in a baking dish.

In a large bowl, combine flour, butter, sugar, oats, pecans, and cinnamon. Use a fork to combine until the mixture resembles coarse crumbs. Spoon the mixture generously into each apple. Drizzle each with maple syrup.

Place about 1/4 inch of water into the bottom of the baking dish. Bake in an oven preheated to 350 degrees for 35-40 minutes, or until the crumble on top of the apples is golden brown, and the apples are soft.