Category: COOKIES, BARS & CANDY

BEIGNET is typically a French pastry made of  deep-fried choux pastry but is synonymous in English with the term, fritter, or fried dough.  Choux pastry is a pastry made of only butter, water, flour and eggs and does not use a leavening agent. Instead it uses a high moisture content to create steam during cooking to puff the pastry. Ironically the chef given credit for the original recipe is Chef Pantarelli from Florence Itlay and the original name was pâte à Pantanelli from 1540. He left Italy with Catherine de’ Medici and her court when she married King Henry II and became queen of France.

As with all things over time, the dough recipe evolved, and the name was changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of woman’s breasts. Then, Avice, an 18th century pâtissier created what were then called choux buns with the same recipe and the name of the dough was changed to pâte à choux, as Avice’s buns resembled cabbages.

This recipe however uses a more traditional dough with baking powder.  But, only a true connoisseur can tell the difference though and they disappear just as fast as any French made pastry.

BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE
makes 2 dozen
BEIGNETS
2 cups cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 JUMBO egg
1 cup mashed bananas (2 large)
1/2 cup WHOLE milk
2 tablespoons vegetable oil
1 CRISCO stick for frying

• In a small bowl whisk together the FINISH sugar ingredients ans set aside. You will be using this last.
• In a large bowl mix sift together the cake flour, sugar, baking powder, cinnamon and sea salt. Set aside.
• In medium bowl whisk egg and milk until well blended. 
• Add oil and mashed banana blending well.
• Fold egg mixture into flour mixture until just blended.
• Drop by small spoonfuls into HOT oil.  DO NOT CROWD PAN!!!!! Fry about 1 minute each side until golden brown. 
• Drain on paper towels.
• Roll warm beignets in Finish sugar an cool on rack.
• Serve with Cream Cheese dipping sauce.

FINISH SUGAR
3/4 cup sugar
1/4 cup PACKED brown sugar
2 teaspoons cinnamon

CREAM CHEESE DIPPING SAUCE
4 ounces Cream Cheese, softened
1 cup Powdered Sugar
½ tsp PURE vanilla
5-6 teaspoons whole milk

• Mix together softened cream cheese and powdered sugar until smooth. 
• Add vanilla and 5 teaspoons of milk, stirring until incorporated and smooth. If the mixture is too thick, add an additional teaspoon or two of milk, until you reach desired consistency.

CINNAMON PECAN BRITTLE
Parchment paper
Vegetable cooking spray
1 1/4 cups butter
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon instant espresso (Yuban instant coffee)
1 tablespoon dark unsulphured molasses
1/2 teaspoon table salt
2 cups Fisher cinnamon pecans
2 cups semisweet chocolate morsels

• Line a 15- x 10-inch jelly-roll pan with parchment paper, and lightly coat with cooking spray.
• Melt butter in a large heavy saucepan over medium heat.
• Stir in granulated sugar, brown sugar, espresso, molasses, salt and 1/3 cup water. 
• Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 17 to 20 minutes. 
• Remove pan from heat, and stir in pecans. 
• Immediately pour mixture into prepared pan spreading in an even layer, and sprinkle bittersweet and semisweet chocolate morsels over top. 
• Let stand 5 minutes and then spread and swirl the chocolate pieces using an offset spatula. 
• Chill 1 hour or until firm. 
• Break toffee into pieces. 
• Store in an airtight container in refrigerator up to 7 days. 
• Serve cold or at room temperature.

These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.

CHOCOLATE HEAVENS
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
1 1/4 cups unsalted butter
1 1/4 cups packed brown sugar
1 1/4 cup tablespoons sugar
2 large eggs
2 teaspoons PURE vanilla
1 cup semisweet chocolate chips
4 ounces BAKER’s bittersweet chocolate, grated or chopped in your food processor
1 cup milk chocolate chips
4 ounce package Diamond walnut topping pieces

• Sift together flours, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl cream together the butter and sugars until fluffy.
• Add eggs, one at a time, blending well.
• Add vanilla just until combined.
• Gradually add flour mixture until all combined.
• Fold in nuts and chocolates.
• Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*

• Preheat oven to 350 °.
• Line cookie sheet with Parchment paper.
• Unwrap dough and slice into 1/4 inch cookies.
• Lightly sprinkle each slice with sea salt.
• Bake 10-12 minutes.
• Cool.
• Enjoy.

*You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

I created this recipe around Christmas time, but only got around to “creating” it this past weekend.  These are sooooooooo good – they smell good and they taste good, literally melting in your mouth.

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING
BROWNIES
1 1/2 cups flour, sifted
1/4 cup Dutch processed cocoa
1 tablespoon finely ground espresso powder
1 teaspoon high grade (like Red Ape) cinnamon
1/4 teaspoon Califronia lemon peel
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces Baker’s semi-sweet chocolate, chopped
8 tablespoons unsalted butter
1 tablespoon ground ginger
1 cup packed brown sugar
2 large eggs
1/2 cup Grandma’s molasses

• Preheat oven to 325 degrees.
• Line 9×13 baking pan with heavy duty foil (this will make it easier to lift out and cut brownies, plus keeps your pan clean)
• Spray foil with non-stick spray.

• Whisk together the flour, cocoa, salt, ginger, baking powder and baking soda and set aside.
• Place chocolate pieces in a medium mixing bowl.
• Melt butter in a small saucepan.
• Pour melted butter over chocolate, allowing chocolate to melt and mixing until smooth.
• In another large bowl whisk eggs with molasses until well blended.
• Add in sugar, whisking until dissolved.
• Add in chocolate mixture stirring until well blended.
• Gradually add in flour mixture, stirring JUST until all incorporated.
• Transfer batter to pan, spreading to level.
• Bake,rotating pan midway for 25 – 30 minutes or until toothpick comes out clean.
• COOL COMPLETELY!

FROSTING
4 ounces cream cheese, softened at room temperature
2 tablespoons butter, softened at room temperature
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
3/4 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon ground ginger

• Whisk or beat all ingredients together until smooth.
• Spread on cooled brownies.
• Enjoy!

These cookies are best warm or at least warmed in the microwave for a few seconds before biting into that caramel chewy goodness. I wish I had a picture of the inside ooey gooey melted goodness, but they didn’t last that long.

SNICKERDOODLE TREASURES
1/4 cup extra fine sugar
2 teaspoons ground cinnamon

• Sift together and set aside.

2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 tablespoon PURE vanilla extract
1 tablespoon sour cream
1 package Kraft caramel bites
1/2-3/4 cup golden raisins
coarse sea salt

• Sift together the flour, baking soda, cream of tartar and cinnamon and set aside.
• Melt butter slices over medium high heat until browned with a nutty aroma, whisking continuously to prevent burning. Let cool to room temperature.

• Cream together the butter, brown sugar and white sugar.
• Add in egg, egg yolk, vanilla and sour cream and blend until smooth.
• Gradually add in the flour mixture until well incorporated.
• Form the dough into a ball and cover with saran.
• CHILL OVERNIGHT!

• Preheat oven to 350 degrees.
• Place a silicone baking sheet or parchment paper inside baking pan.
• Roll about 2 tablespoons of dough into a ball. *
• Flatten ball into a 2-3 inch circle.  Place 3-4 caramel bites and 3-4 golden raisins inside and wrap dough around to form a ball again.
• Roll ball in cinnamon sugar and place on baking sheet about 2 inches apart.
• Sprinkle lightly with coarse sea salt.
• Bake 8-10 minutes or until edges are golden brown.
• Cool on pan 2 minutes and then transfer to cooling rack until completely cooled.

*At this point I roll out all the dough into balls.  I then keep the balls in the refrigerator and work with a dozen or so at a time. It is easier to work with cold dough.

MOLASSES KRINKLES
2 cups + 4 tablespoons cake flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup golden raisins
1 teaspoon ground ginger
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup packed dark brown sugar
1/2 cup molasses
2 JUMBO eggs

• Whisk together the flour, baking soda and salt. Set aside.
• Process raisins in a small food processor until only small pieces remain. Transfer to a large bowl.
• In a small sauce pan melt butter over medium high heat until brown, about 8-10 minutes.
• Add cinnamon, ginger and allspice.
• Pour butter mixture over raisins until well blended.  Let cool completely.
• When cool add brown sugar, molasses and eggs one at a time into butter mixture until well blended.
• Fold in flour mixture.
• Cover with saran and chill for at least 2 hours. 

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Divide dough into 4 pieces.
• Roll each piece into a log on a lightly floured board. 
• Bake until edges are set and centers are still soft – about 15-20 minutes.
• Let logs cool 5 minutes on pan and then transfer to cooling racks.

3/4 cup powdered sugar
1 1/2 tablespoons orange juice

• Whisk together until smooth.
• Drizzle over cool logs and let set.
• Cut logs into bars.

I added sprinkles for the holiday and a little food coloring for a festive coloring.

SUNNY DAY (LEMON OATMEAL) BARS
1 1/4 cups all purpose flour
3/4 cups quick cooking oats
2/3 cup sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon peel
1 teaspoon vanilla

•  Preheat oven to 375 degrees.
• In a large mixer bowl, combine all bar ingredients, beating at low speed until well blended.
• Spread into an un-greased 13×9 pan.
• Bake 15-20 minutes or until tester comes out clean.

GLAZE
1 1/2 cup powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest

• Combine all ingredients, stirring until smooth.
• With the cake tester poke a dozen or so small holes in the cake so the glaze will ooze in.
• Pour glaze over warm bars.
• Cool completely.