Tag: Baking

Festive Foodie: Cheesecake Thumbprint Cookies

by Ashley DeLarge2 Comments on Festive Foodie: Cheesecake Thumbprint Cookies

When I was a kid, my mother used to have a handful of recipes she’d fall back on around the holidays to serve guests or bring with us when we attended family Christmas parties. One of those recipes were thumbprint cookies. My mom would typically make a couple dozen of them at a time and then proceed to fill in the center indentation with melted chocolate or lemon custard. They were always popular and were always one of the first snacks/desserts to disappear once our actual dinner was finished.

And now, years later- I’ve found an updated version of the recipe that incorporates two popular desserts into one bite-sized treat: sugar cookies and cheesecake. With 30 minutes of prep/cook time total- this recipe makes 24 cookies in all- which means you’ll have plenty of them to feed everybody and not have to worry about spending all day in your kitchen!

WHAT YOU’LL NEED:

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ⅓ cup sugar
  • 1 egg
  • 1¼ cups all-purpose flour
  • 2 cups graham cracker crumbs (from about 20 crackers)
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt

FILLING:

  • 5 ounces cream cheese, at room temperature
  • ⅓ cup sugar
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • ½ cup jam

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. MAKE THE COOKIES: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
  3. In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
  4. Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deepimpression in the center of each cookie.
  5. MAKE THE FILLING: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
  6. Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
  7. Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving.
  8. Enjoy!

Not only were these cookies really pretty when they were done, but they tasted incredible, too- and definitely took me back to my childhood while I was eating them. I’m really looking forward to surprising my mother with a batch of these for her birthday this coming Christmas Eve. I know she’ll appreciate the tradition being passed down!

Enjoy your Friday and your weekend, everyone!

xx

– Ashley –

Festive Foodie: Slow Cooker Hot Chocolate

by Ashley DeLargeLeave a Comment on Festive Foodie: Slow Cooker Hot Chocolate

Well hello! It’s another early Monday morning and after a busy few days packed with overtime at my office last week- I’m ready to slow things down a little and get to work at a steadier, calmer pace. The holidays can be crazy enough- what with trying to get holiday shopping done, balancing party plans, and making sure I don’t indulge in too many Christmas-inspired sweets- so I’m trying to keep any work-related stress to a minimum if it’s possible.

So when I stumbled across this “set it and forget it” style crock-pot recipe for cocoa late last week- I knew it was something I wanted to try during my downtime over the weekend. Anything that is advertised as a “drinkable brownie” is right up my alley!

WHAT YOU’LL NEED:

  • 6 cups whole milk
  • 1½ cups heavy cream
  • 1 can condensed milk
  • 12 oz. semi-sweet chocolate
  • A dash of vanilla extract

READY? HERE’S WHAT YOU DO:

  1. Pour all of your ingredients into your slow cooker/crock pot. Lightly stir.
  2. Cook the ingredients on low for 2 hours.
  3. Whisk everything really, really well.
  4. Add marshmallows, whipped cream (or both!), sit back in your footie pajamas by the Christmas tree- sip and enjoy!

Creamy, super-chocolatey and indulgent- this cocoa hit the spot after a long afternoon out in the cold with my friends on Saturday. I think the next time I prepare this, I might use mint-chocolate to give it a more seasonally-appropriate taste- but this is definitely going to be my go-to recipe when we start having some serious blizzards here in New England, because I couldn’t think of anything better to enjoy while I’m bundled in blankets and warming up after shoveling the snow!

xx

– Ashley –

Desserts: Snickerdoodle Chocolate-Chunk Bundt Cake

by Ashley DeLarge2 Comments on Desserts: Snickerdoodle Chocolate-Chunk Bundt Cake

Good Morning and Happy Monday, everyone! It’s a short work week for me, what with the upcoming holiday- so I’ll be tying up some loose ends and staying glued to my desk for the next couple of days so I can return to my office next week and not be completely swamped or overwhelmed. It’s all about prioritizing my tasks and my time properly!

To wrap up my series of Thanksgiving-inspired recipes before this Thursday arrives, I wanted to share one of my favorite dishes for one of my favorite parts of the meal- dessert, of course! This cake, a twist on the classic cookie- incorporates the expected flavors: brown sugar and cinnamon- but adds some chewy, gooey chocolate goodness to make it a rich, decadent finale to the one meal out of the year where it’s okay to be a little gluttonous.

While it may look like a lot of steps- I assure you that this recipe is surprisingly easy to pull off!

WHAT YOU’LL NEED:

  • 2 sticks unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1½ cups granulated sugar, divided
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup buttermilk
  • 2⅓ cups chocolate chunks, divided
  • 1½ teaspoons ground cinnamon
  • ⅓ cup heavy cream

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 325°F. Grease a 12-cup Bundt pan with nonstick spray.
  2. MAKE THE CAKE: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, light brown sugar and ¾ cup of the granulated sugar until light and fluffy, about 4 minutes.
  3. Add the eggs one at a time, scraping the bowl well after each addition. Mix in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the mixture to the wet ingredients in three additions, mixing until just combined after each and alternating with the buttermilk until both are fully incorporated. Fold in 1⅓ cups of the chocolate chunks.
  5. In a small bowl, stir together the remaining granulated sugar and the cinnamon. Pour half the cake batter into the prepared pan and top with half the cinnamon-sugar. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 80 minutes. Cool in the pan for 20 minutes and then invert the cake onto a rack and cool completely.
  7. MAKE THE GLAZE: Place the remaining chocolate and cream in a medium-size heat-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is melted and smooth.
  8. Pour the chocolate glaze over the cake, allowing it to drip down the sides and set for at least 15 minutes before serving.

This cake is packed full of flavor- chocolate, cinnamon, toasted brown sugar and a pinch of salt to balance everything out- and every bite is absolutely delicious. Served with a scoop of vanilla ice cream or a hot cup of coffee and you’ve got yourself the perfect way to draw a conclusion to the meal for your family and friends.

Enjoy your day, everyone!

xx

– Ashley –

Side Dish: Stuffin’ Muffins

by Ashley DeLarge2 Comments on Side Dish: Stuffin’ Muffins

Good Morning and Happy Friday, everyone! We’ve made it through another week and it’s time for the final stretch before the holiday season is officially underway. You know the markets and grocery stores are going to be packed this weekend with people picking up their last minute Turkey Day necessities- so be careful out there!

Continuing with my brief series of Thanksgiving-inspired recipes leading up to next Thursday, I wanted to move on from the starters/appetizers and onto a fun and easy side dish you can serve your guests that is not only full of flavor- but is also perfectly proportioned where everyone will get a fair amount, too!

Meet “Stuffin’ Muffins”- the mess-free, compact and convenient way to enjoy a classic recipe.

These measurements make 12 muffins- so adjust accordingly depending on how many people you plan to feed!

WHAT YOU’LL NEED:

  • ½ loaf crusty bread, cut into small (⅓-inch) cubes
  • 6 tablespoons melted butter, divided
  • 1 large sweet onion, diced
  • 4 celery stalks, diced
  • 2 garlic cloves, minced
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • Salt and freshly ground black pepper
  • 2½ cups turkey, chicken or vegetable broth

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
  2. In a large bowl, toss the bread with 4 tablespoons of the melted butter.
  3. Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
  4. Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
  5. Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
  6. Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.

Warm, buttery, and crumbly with a kick of spice- these muffins are the perfect pairing to your ham/turkey/tofurkey and vegetables. They’re just the right amount of stuffing to keep you from feeling overly- well, stuffed- and they’re just as great to store for leftovers, too!

Enjoy your weekend, everyone! Next week I’ll be sharing a really fantastic dessert recipe to wrap up my Thanksgiving series- and I’ve got some fun changes coming to Blondie Birdie, too!

xx

– Ashley –

Starters: Prosciutto and Fig Salad Board

by Ashley DeLargeLeave a Comment on Starters: Prosciutto and Fig Salad Board

For the next couple of weeks leading up to Thanksgiving, I plan on sharing a brief series of recipes that I handpicked to serve as creative and/or unexpected alternatives to a starter, a side, and a dessert for those gearing up to prepare the big “Turkey Day” meal but who want something a little different than the standard cheese and cracker appetizers, mashed potato side dish, or pumpkin pie finale.

The first recipe of the series I’m putting up on Blondie Birdie is the starter. This sweet and slightly tangy salad is lightweight and delicious- and only takes 10 minutes to prepare. The best part about serving it spread out on a board as opposed to tossed in a large bowl, however- is that all the incredible toppings and dressing don’t sink down to the bottom. Everything stays fresh and spread out evenly over and between the spinach to guarantee a ton of flavor in each and every bite!

WHAT YOU’LL NEED:

  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces spinach
  • 2 large shallots, thinly sliced
  • 4 ounces prosciutto
  • 12 figs, quartered
  • ⅓ cup crumbled blue cheese

READY? HERE’S WHAT YOU DO:

  1. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper.
  2. In a large bowl, toss together the spinach and shallots. Add the dressing and toss well to coat.
  3. Spread the spinach on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.

I made extra portions of this salad to bring to work with me this week- that’s how good it was.  The fig gives it an unexpected texture and sweetness while the mixed in Dijon mustard adds a kick to each serving. Depending on your preferences, you can add/reduce certain ingredients- but I really like it the way it is!

xx

– Ashley –