Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6

Classic Cinnamon Rolls

A delicious classic recipe

FOR THE DOUGH

 3/4 cup water 

1 packet active dry yeast (2 1/4 tsp)

2 tbsp plus 1/4 tsp granulate sugar

2 3/4 cups all purpose flour

1/3 cup non fat milk powder, sifted if needed

1 tsp salt

4 tbsp unsalted butter, melted

2 large egg yolks

FOR THE FILLING

1/4 cup granulated sugar 

1/4 cup packed light brown sugar

2 tbsp ground cinnamon

1 stick unsalted butter, softened

FOR THE ICING

   2 oz cream cheese at room temperature

4 tbsp unsalted butter at room temperature

1 1/2 cups confectioners sugar

1/2 tsp pure vanilla extract

• Heat the water to 100 degrees in a bowl in the microwave.  It should be warm but not hot.  Sprinkle the yeast and 1/4 tsp granulated sugar over the top to dissolve.  Let stand until foamy about 5 minutes
• Meanwhile whisk the flour, milk powder, salt and remaining 2 tbsp granulated sugar in a large bowl and make a well in the centre.  Whisk in the melted butter and egg yolks into the yeast mixture, then pour into the dry ingredients and stir with a wooden spoon until the dough comes to a shaggy ball.  
• Turn the dough out onto a lightly floured surface.  Dust with fore flour and knead adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes.  Transfer the dough to a buttered bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled in size 1 to 1 1/2 hours.
• Make the filling.  Mix the granulated sugar, brown sugar and cinnamon in a small bowl.  Turn out the dough onto a lightly floured surface, pat and roll out into a 10 x 18 inch rectangle.
• Spread the butter over the dough, leaving a 1 inch border on one long side.  Sprinkle with the cinnamon sugar and lightly press into the butter.  Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9 x 13 inch baking dish and lightly sprinkle with granulated sugar.  Slice the dough log into 12 pieces and arrange cut side up in the dish.  Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350F. Uncover the rolls and bake until golden brown, 25 to 30 minutes.  Let cool at least 15 minutes in the baking dish.
• Meanwhile make the icing.  Beat the cream cheese and butter with mixer on medium speed until smooth.  Add the confectioners sugar and vanilla and beat until combined.  Spread a thin layer on warm cinnamon rolls; serve with remaining icing.

Flourless Peanut Butter Cookies

 Who doesn't love a peanut butter cookie?

1/2 cup salted peanuts

2 tbsp granulated sugar

1 cup creamy peanut butter

3/4 cup packed dark brown sugar

1 large egg

1 tsp pure vanilla extract

Sprinkles or sugar

• Position racks in the upper and lower thirds of the oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Combine the peanuts and granulated sugar in a food processor and process until finely ground and beginning to clump.   Pour the mixture into a small nonstick skillet and cook over medium heat, stirring often until lightly toasted, about 5 minutes.  Pour into a large bowl and let cool.
• Stir the peanut butter, brown sugar, egg, and vanilla into the peanut mixture with a rubber spatula until combines.   Scoop heaping tablespoonfuls of dough and arrange 1 1/2 inches apart on the prepared pans.  Gently press the back of a fork on top of each piece of dough twice to flatten slightly and make hatch marks (dip the fork in water if it gets sticky).  Sprinkle with sugar.
• Bake, switching pans halfway through until the cookies are just set around the edges but not totally firm.  15 to 16 minutes.  Let cool completely on the pans.

White Chocolate Sugar Cookies

 Sugar cookies are good for any occasion, just change up the decorations and you are good to go for Christmas, Valentine's Day, Easter or whatever you are celebrating.

1 4 oz bar white chocolate, chopped

2 3/4 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, room temperature

1/2 cup sugar

1 large egg

1 tsp vanilla extract

Icing and seasonal sprinkles

• Put the chocolate in a small microwave safe bowl and microwave in 20 second intervals, stirring until melted, about 2 minutes.  Let cool slightly.  Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 5 minutes.  Beat in the egg until smooth.  Beat in the melted white chocolate, then the vanilla.  Reduce the mixer speed to low and beat in the flour mixture in 3 additions until just combined.  Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Roll out the dough on a floured surface until 1/4 inch thick.  Cut out cookies using a 3 to 3 1/2 inch cookie cutter.  Arrange 1 1/2 inches apart on the prepared pans.  Freeze until firm, about 10 minutes.  Gather the scraps and refrigerate until firm, then preroll once, cut out more cookies and freeze.
• Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes.  Let cool 5 minutes on the pans then transfer to racks to cool completely.
• Decorate the cookies with icing and sprinkle with decorations.  Let set about 1 hour.

Chocolate Caramel Cookie Bark

mmmmm...holiday baking!

Cookie

1 cup butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tsp vanilla extract

2 tbsp water

2 cups flour

1/2 tsp baking soda

1/4 tsp salt

Topping

1 cup butter

1 cup brown sugar, packed

2 pkgs milk chocolate chips (3 cups)

1 cup toasted almonds, finely chopped (optional)

1. Preheat oven to 350F.  Grease a 17”x11” baking sheet and line with parchment paper, overlapping at the two ends for easy removal.
2. Cookie:  Beat butter sugars, vanilla and water until smooth.  Add remaining 3 ingredients and beat until mixture is combined.
3. Spread dough to cover prepared baking sheet.
4. Bake in preheated oven 15 minutes.
5. Topping:  Meanwhile, over medium heat bring butter and brown sugar to a boil.  Stir to combine.  Spread mixture over partially baked cookie dough.  Return to oven and bake an additional 8 minutes until caramel is bubbling.
6. Remove from oven, immediately sprinkle chocolate chips over hot caramel.  Wait 5 minutes and spread melted chocolate over cookie.   If using nuts, sprinkle over chocolate.
7. Cool in refrigerator until chocolate is set.  Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.