Merry Christmas! I hope Santa found your name on the nice list this year. Best wishes for a day filled with family, fun memories, and good food!
One of my favorite weekend getaways is Door County, Wisconsin. Located on the “thumb” of Wisconsin, Door County is the ideal place to relax at a B&B, take in a traditional fish boil and enjoy all things cherry. Wisconsin (mostly Door County) ranks 5th in the Nation for cherry production. So when you visit the county, it’s cherry overload. Cherry pie, cherry wine, jam, juice, french toast… I snagged some dried montmorency cherries when I was there last and set out to create something yummy with them. These soft, oatmeal cookies are studded with cherries and chocolate chips. It’s a perfect combination of sweet, tart and chocolate all in one cookie. Add a little bit of Wisconsin to your upcoming holidays and give these a shot! Enjoy!
Oatmeal Chocolate Cherry Cookies
Yields: 3 dozen cookies
1.) Combine the softened butter, sugar, and brown sugar in bowl and mix on high speed until light and fluffy, about 2 minutes.
2.) Add in eggs and vanilla extract and mix until well incorporated.
3.) Next mix in flour, salt, baking soda and oats. Mix just until ingredients blend together.
4.) Lastly, fold in the dried cherries and chocolate chips until evenly distributed throughout the batter.
5.) Let dough sit for 30 – 60 minutes in the refrigerator. While dough is resting, preheat oven to 350° F.
6.) Drop cookie dough by 2 teaspoons onto baking sheet and bake at 350° F for 12-14 minutes, or until golden brown on bottom and edges. Remove from oven and let cool on pan for 1 minute then transfer to wire cooling rack. Store in air tight container up to 3 days or freeze.
Notes and Tips:
Buon giorno! I just returned from 10 days in Italy which included 10 days worth of Italian sweets and amazing food! We had an unique opportunity to enjoy three cities in Italy: Rome, Florence and Venice.
Italy has many exciting sites to see including: the Colosseum, Roman baths, the Vatican, Sistine Chapel, canals in Venice or Duomo in Florence. However, the food and dining is an experience all in itself. Italians take their food seriously and dinner usually consists of multiple courses, laced with wine, and topped off with something sweet. Dinner starts at 8 or 9 pm, and don’t expect to eat and run! Enjoy a glass of wine or a spritz and take it all in.
Antipasto: This literally means before (anti) the meal (pasto). Common options for this course are cheese plates, meat plate, olives, bruschetta, or salads. Also small baskets of bread and/or bread sticks are served. The fresh mozzarella is out of this world!
Primo Piatto: This is the first (primo) course (piatto), and is almost always pasta but can also include risotto or gnocchi. The serving size is typically appropriate for a second course which leaves enough room for the other two.
Secondo Piatto: The second (secondo) course (piatto) is the protein course of meat or fish, sometimes with a small side of vegetables.
Dolce: The best course of all, dessert. Because of all the previous courses, Italian desserts are usually fairly light. After dinner, it’s common to enjoy a drink a digestif, like limoncello (lemon liquor), or an espresso to help digest the meal they just enjoyed.
Tiramisu: a classic dessert with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and dusted with coco powder.
Sfogliatella (lobster tail) and Cannoli: Sfogliatella is an incredibly flaky, shell-shaped pastry, usually filled with cream (pictured below with strawberries on top). Sfogliatella means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves. Cannoli are tube-shaped shells of fried pastry dough and are filled with a sweet, creamy ricotta filling (pictured below with powdered sugar).
Torrone and Meringue: Torrone is a soft nougat confection that is typically made of honey, sugar and egg whites, with toasted almonds or other nuts. It’s usually shaped into either a rectangular or round cake (pictured on the left). We saw these all over sold in slices and in a variety of flavors. Meringue is a light, airy and sweet confections made from egg whites and sugar (pictured on the right). There were large piles of meringue sold in pastry shops in various flavors.
Gelato: The crown jewel (in my opinion) of Italian treats. Gelato started in Italy and can now be enjoyed all over the world. It is made with a base of milk, cream and sugar. It is lower in fat, but higher in sugar, than other types of ice cream. Gelato typically has less air and more flavoring than other kinds of frozen desserts, giving it a rich and dense flavor. This is why the serving sizes are typically smaller than what you would see in the US and they serve it with a tiny spoon. Common flavors are: Cioccolato (chocolate), pistacchio (pistachio), nocciola (hazelnut), crema (like vanilla), cocco (coconut) caffè (espresso), fragola (strawberry), limone (lemon).
If you are considering taking a trip overseas to Italy, I would highly recommend it. It’s worth the gelato alone. Save travels- ciao!
As the summer heat comes to its peak, I get more cravings for something cold and sweet, like ice cream, popsicles, custard, sorbet… the list goes on and on! So I thought it would be fun to take a stab at making my own fruit sorbet.
It’s summertime in the Midwest and we’ve hit the high season for fresh, sweet strawberries. Farms in my area allow families to go out to the fields to pick their own berries. I wasn’t that adventurous this year, but I was inspired by others to get some fresh, pre-picked berries of my own.
Strawberry shortcake is a classic, summer dessert that is quick and a tasty use of fresh berries. Feel free to swap out the strawberries if a different fruit fits your fancy. The slightly sweet shortcakes have a wonderful, light texture and pair well with juicy berries and homemade whip cream. Give them a shot- enjoy!
Recipe adapted from: Better Homes and Gardens
Yields: 8-10 individual cakes
1.) Cut off tops of strawberries and slice into quarters. Add 1/4 cup of sugar to the berries and mix well. Set berries aside.
2.) Mix together the remaining 1/4 cup of sugar, flour and baking powder in a medium size bowl. Cut in cold butter pieces using a pastry cutter or fork until the mixture resembles course crumbs.
3.) Add the milk and beaten egg to the flour mixture and combine just until moistened and all flour disappears.
4.) Use a cookie scoop, or spoon to drop 1/4 cup of dough onto an ungreased baking sheet. Use the back of a spoon to flatten the dough in a circle that is about 3/4 inch thick. If desired, add a sprinkle of coarse sugar on top of each cake.
5.) Bake shortcakes at 450° F for 10 minutes, or until golden brown on the bottom. The tops will turn a very light brown. Cool on a wire rack before serving.
6.) To serve the shortcakes, cut each cake in half horizontally. Scoop a few spoonfuls of berries onto the cake and top with whip cream. Add the top layer of cake back on.
Notes & Tips:
Have you ever eaten something so amazing, so absolutely wonderful that you can’t get it out of your head? You might go back for “just one more” or even better yet, want to make it at home. Well for me, these waffles are just that! I discovered Liege Waffles on a trip a to New York City a few years back. I ate an embarrassing amount of waffles in my few short days in the city.
I recently came across pictures from that trip, remembered the waffles, got excited and HAD to make them. So I went on a quest to find a good waffle iron and some pearl sugar (more on that later). After searching many stores, doing lots of research and two Amazon orders later, I’m all set!
It’s been quite the journey creating the perfect recipe for these waffles. If you aren’t familiar with Liege Waffles, they are a type of Belgium waffle, but with uneven edges. The batter is made with yeast, and they have a chewy texture with pockets of caramelized sugar. The caramelized exterior of the waffle comes from the pearl sugar. What is pearl sugar? Well, pearl sugar is pea-sized pieces (pearls) of sugar that have a higher melting point than granular sugar. So when it comes in contact with the hot waffle iron, the sugar caramelizes instead of burns. How’s that for food science?
Sound complicated to make? Do not fear! These waffles can be in reach by tackling the recipe below. I’ve added a lot of notes and tips to ensure waffle success. Give them a try- enjoy!
Yields: 10-12 waffles
Recipe adapted from: http://www.foodandwine.com/recipes/liege-waffles
1.) In a small bowl, combine the granulated sugar, warm milk and yeast. Whisk until yeast is dissolved and let rest for 5 – 10 minutes, until foamy.
2.) In a large bowl of a standing mixer, mix the flour and salt together. Pour in the yeast mixture and mix about 1 minute until shaggy.
3.) Add the eggs, one at a time until well incorporated, mixing for 30 seconds after each addition. Mix in the vanilla extract.
4.) At medium speed, mix in the softened butter 2 tablespoons at a time. Blend until the dough is very smooth (it will be slightly sticky).
5.) Cover the mixing bowl with plastic wrap and let batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
6.) Once the batter has doubled, take a spatula and mix the dough to deflate it. Slowly fold in the pearl sugar so it is evenly distributed in the batter. Let dough rest for 15 minutes. While the dough is resting, heat up the waffle iron.
7.) Preheat the waffle iron to medium high heat. Drop 1/4 cup of batter onto the hot iron. Cook waffles until golden brown and the pearl sugar melts and caramelizes. Cool waffles on wire rack. Enjoy plain or with your favorite waffle toppings.
Notes and Tips:
Most of us can’t deny that the world is divided these days. And the great divide is over cookies! People are either a soft cookie person, or a crunchy cookie person. If you are soft cookie person, these cookies are for you!
I was going through my collected recipe book and came across this recipe from an old co-worker. I was inspired to make them because they are a soft cookie that reminds me spring and warmer weather. These babies are light and airy, and will stay soft for days after coming out of the oven. The ricotta cheese in these cookies adds moisture and a light texture. If you are looking to include another dimension of flavor, they can be flavored with lemon. These are versatile cookies because the icing and sprinkles can be customized for any event. Now I know what you are thinking-no, they don’t taste like cheese! Give them a try- enjoy!
Ricotta Cheese Cookies
Yields: 4.5 dozen cookies
Ingredients for Cookies:
Ingredients for Icing:
1.) Preheat oven to 350 degrees. In a large bowl with electric mixer, beat sugar and butter until light and fluffy, about 5 minutes.
2.) Next mix in ricotta cheese, vanilla and eggs until well combined.
3.) On low speed, mix in flour, baking powder, and salt. Mix together just until dough forms.
4.) Drop dough by even spoonfuls (use a cookie scoop!) about 2 inches apart on an ungreased cookie sheet. Bake about 15 minutes or until cookies are very lightly browned on the top (cookies will still be soft).
5.) Cook on wire racks then frost with icing and sprinkles. To make the icing, combine the milk and powdered sugar in a bowl with a whisk until desired consistency. You can dip each cookie in the icing or drizzle over the top. Add sprinkles of your choice to the tops of each cookie. Allow icing to try completely before storing cookies in an airtight container.
Notes and Tips: