Sunday, December 21, 2014

Gingerbread Loaves with Lemony Glaze


About a week before Christmas every year, I make the mistake of thinking that I have the whole gift thing under control. I settle down and start to enjoy the Christmas parties and decorations…..until my neighbor stops by with a “small gift” for me, and I start scrambling to come up with something for her and the few


others that I’ve forgotten in all the holiday fuss. That’s when I’m grateful for those marvelous oven-safe paper baking pans. They are the perfect container for a small loaf, whether it’s pound cake, fruit cake, gingerbread or whatever little cake you’re inspired to bake. Just let it cool, wrap it in plastic and tie it with a red ribbon. It’s 


the perfect “little gift”. Here’s a recipe for one of my favorite little loaves – a gingerbread cake made with lots of fresh ginger and topped with a lemony glaze. Merry Christmas to all!!



Sunday, December 7, 2014

Austrian Wreaths



Also known as Mandelkranzchen, Austrian Wreaths are one of my favorite Christmas cookies. The dough is made with lots of butter and ground almonds and spiced with ground cloves and cinnamon. Unlike many nut-based doughs, this one 


is relatively easy to work with, and the cookies retain their shape well. I like to put lots of sliced almonds on top of the cookies, so that they have that random casualness of a home-spun wreath. Feel free to use whatever jam or preserves you 


like for the filling. I like raspberry preserves, but sour cherry or apricot would also be delightful. The dough can be made up to a month in advance and frozen (well-wrapped), an option which allows you to enjoy these cookies throughout the holiday season and even into the new year. Click on Read More below for the recipe. 


Sunday, November 30, 2014

Ganache-Filled Pink Peppermint Macarons


The Christmas season is officially upon us, and I’ve turned my attention from pies to cookies (in between decking the halls, wrapping presents, etc.). I’ve always loved the tradition of baking cookies for the holidays, and still make some of the same favorites I’ve been baking for over 30 years. There’s a swirled butter cookie, for



example, that I pipe out in assorted shapes, dip in chocolate and sprinkle with nuts. Then there are the confectioners’ sugar-dusted Russian tea cakes I make every year – classics that are found on many a holiday cookie tray. And chocolate krinkles – you know, the white ones that crack during baking, exposing the moist chocolate 



centers. But it’s always nice to add a new cookie to my holiday repertoire. This year it’s a Ganache-filled Pink Peppermint Macaron, which is both festive and delicious. These cookies also freeze extremely well, so you can make them up to a month ahead. I’ve made macarons using different methods – French, Swiss and Italian 



meringue – and for me the one that works best is the French type. But instead of making it in the classic way (i.e., whipping it to soft peaks and adding the sugar gradually until the meringue is glossy and stiff), I make it the way many pastry chefs do today: I hand whisk the egg whites with the granulated sugar just to combine, and then whip the meringue at medium speed, gradually increasing the speed to high, until the meringue is stiff and glossy. This makes a very strong and stable meringue, and produces a beautiful macaron. This cookie just may become one of your holiday favorites, too. Happy holidays!! (Click 'Read More' below for the recipe.)





Sunday, November 23, 2014

Perfect Pumpkin Pie with Maple Whipped Cream and Sugared Pumpkin Seeds



Thanksgiving is all about tradition. In terms of dessert, everyone has their own idea of the perfect ending to the big meal, but one pie seems to trump all others on this day, and it’s pumpkin. Whether the pilgrims ate any on that big day lo those many



years ago I’m just not sure, but there’s no denying that pumpkin pie is the one thing that Americans love to eat on the last Thursday every November. I try to keep things fairly simple when I have 85 different side dishes to prepare, so I generally use



canned pumpkin puree for the filling (Libby's is my brand of choice). If you’ve got a pumpkin hanging around from Halloween by all means roast it, but my guess is your guests won’t detect much of a difference between canned and homemade puree by



the time pie-time rolls around. What follows is a version of the classic, topped off with a lovely Maple Whipped Cream and a few Sugared Pumpkin Seeds -- a delicious dessert that you and your guests can really be thankful for. I wish you and your families a happy Thanksgiving from the bottom of my heart and may all your cooking and baking efforts this year fill your home with intoxicating aromas and a cornucopia of love.




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