These gorgeous cookies are perfect for the holidays. The red and white contrast are simply out of this world! Besides being very festive, they are surprisingly easy to make, not to mention delicious.. I adapted this recipe from Eric Kim’s recipe at Food52.I had two bottles of red food coloring in my cupboard for a long time. I thought I would never use it. After making these cookies a few times, I was off to the market to purchase another bottle. The color of the batter looks very strange at first. But rest assured, once you add the flour and cocoa powder, things improve dramatically. Scoop balls of dough and freeze for about 10 minutes to firm up. Roll in confectioners sugar (lots of it) covering all areas to ensure you get that dramatic red and white look.The cookies have the perfect texture. They are a bit chewy on the outside and tender and soft in the center. If you want to make these in advance of a holiday, you may freeze them in a plastic container separating layers of cookies with parchment paper.
Red Velvet Crinkle Cookies
4 tablespoons (1/2 stick or 57 grams) Buttery Sticks at room temperature (or regular butter)
2 tablespoons extra virgin olive oil
1 tablespoon canola oil
1 cup + 2 tablespoons (225 grams) granulated sugar
3/4 teaspoon kosher salt (1 teaspoon if using unsalted butter)
1 large egg
1 tablespoon rice vinegar (substitute white or apple cider vinegar)
1 tablespoon red food coloring
1 teaspoon vanilla
1 3/4 cups (219 grams) all purpose flour
1/4 cup (21 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup confectioners sugar
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Cream Buttery Sticks, olive oil, canola oil, sugar, salt and egg with a hand mixer until fluffy and pale yellow, about 1 minute. Add the vinegar, red food coloring, and vanilla and mix until well combined.
In a separate bowl, whisk flour, cocoa powder and baking soda together. Add to the butter and sugar mixture stirring gently until just incorporated.
Using a medium cookie scoop (I use Oxo #40, 1 1/2 tablespoons) portion out 20 balls of dough on a plate. Freeze for 8-10 minutes. Remove from the freezer and roll each piece of dough into a round ball. Coat thoroughly with confectioners sugar. Place on a parchment lined baking sheets leaving enough space as cookies will spread as they bake. I use a cookie sheet and a half sheet that fit on one rack so that I can bake all the cookies at one time. You may choose to use 2 cookie sheets and bake one at a time. Bake for about 13-14 minutes. Let cookies rest on the pan for a few minutes before transferring to a rack to cool completely.
Maui Style Potato Chips are my favorite chip. They are very crunchy and unlike some other brands, they are not smashed to smithereens when you open up the bag. Some of them are curved, some folded over (I like these best), and they are perfectly salty as a chip should be. With that being said, they are ideal for this recipe. I can understand the 5 star rating these Fine Cooking magazine cookies receive from those who have made them. They are delicious.
If you can’t find Maui Style Potato Chips you may substitute with your favorite kettle-style potato chips.
Finely chopped pecans contribute to the cookie’s crisp texture.
The cookie dough is shaped into balls then pressed with a buttered cup coated with sugar. The dough is not overly sweet and the sugar-coating adds a nice finish to the cookies once baked.
8 ounces Earth Balance Buttery Sticks (or regular butter), softened at room temperature; more for shaping
½ cup granulated sugar; more for shaping
1 teaspoon vanilla extract
8 ounces (scant 2 cups) all-purpose flour
½ cup finely chopped pecans
¾ cup finely crushed potato chips
Preparation
Position rack in the middle and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
With a hand mixer, beat the Buttery Sticks and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed (or use a stand mixer with the paddle attachment). Add the vanilla and beat again until blended. If using a hand mixer, stir in the flour, pecans and potato chips or mix on low speed with a stand mixer.
Shape dough into 1½-inch balls. Arrange the balls about 2 inches apart on the baking sheets. Put some sugar in a shallow bowl. Lightly grease a flat-bottomed glass or small bowl with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about ¼-inch thick. Repeat dipping and pressing with the remaining balls. You will need to grease the glass now and then with more butter.
Bake 1 sheet at a time until the cookies look dry on top and the edges are light golden, about 12 minutes. Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely.
If you are not serving the cookies right away, freeze them in an airtight container. This keeps them fresh and crisp. Remove cookies from the freezer 30 - 60 minutes before serving.
This summer dessert tart is for those lucky people who have mango trees in their yards. If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for. The tart is excellent on its own, or with vanilla ice cream or whipped cream.
It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer. Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture. It’s a super sweet mango that we also use in mango bread and mango jam.
The White Pirie has a gorgeous orange color to it.
The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.
The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.
A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking. It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.
2 tablespoons whole milk or half & half, lactose free or regular
½ teaspoon vanilla extract
Tart Topping:
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
2 tablespoons cold Earth Balance Buttery Sticks or regular butter
Fruit Tart:
4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide
Preparation
Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.
I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.
This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.
These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.
½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
2 teaspoons vanilla extract
1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon allspice (optional)
¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
3 tablespoons (45ml) lactose free milk (low-fat or regular)
1¾ cups diced mango, drained if very juicy
Glaze
1 cup (120g) confectioner's sugar
3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
½ teaspoon vanilla extract
Preparation
In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.
The perfect chocolate cookie probably doesn’t exist. There are so m any different styles, so why limit yourself to just one? Thin and crispy cookies are one of my favorites, but these thick, chewy cookies packed with chocolate chips are truly delectable. I’ve made them numerous times and always have some stashed in the freezer for that moment when I crave a quick dessert. I adapted the recipe from Melissa at Modern Honey. Melissa makes 8 big cookies like the ones they sell at Levain Bakery in Manhattan. I divided the dough into 12 portions and I can barely finish one of these cookies by myself.
The cookie dough has more than a pound of chocolate chips and nuts combined which makes these cookies particularly delicious.
What’s so cool about these cookies is that there are no specialty ingredients needed and you can make these on the fly because you use cold butter and not butter that needs to sit out for an hour to soften. I do like to use the larger baking chips although regular sized chips will work just fine. I suggest using heaping (rather than level) cups of chocolate chips so that each bite delivers that chocolate experience you would expect in a really good chocolate chip cookie.
The cookie tops are golden brown when done. They smell divine when they come out of the oven. Do your best to resist eating them until they cool down a bit for the perfect cookie texture.
1 cup cold Earth Balance Buttery Sticks (or regular butter) cut into small cubes
1 cup (145g) light brown sugar, lightly packed
½ (99g) cup granulated sugar
2 large eggs
1½ cups (160g) cake flour
1½ cups (190g) all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon (scant) salt or ¾ teaspoons if using unsalted butter
2 heaping cups (368g) chocolate chips
2 cups (215g) walnuts, roughly chopped
Preparation
Preheat oven to 400 degrees.
Line two cookie sheets with parchment paper.
With a hand held mixer or stand mixer, cream together the cold butter cubes with the brown and white sugar for about 3 minutes until creamy.
Add eggs one at a time, mixing well between each addition.
Stir in cake and all-purpose flour, cornstarch, baking soda and salt. Mix until just combined. Stir in chocolate chips and walnuts.
Lightly form 12 balls and place 6 on each cookie sheet. Each one should weigh about 4⅛ ounces.
Bake one pan at a time for about 9 minutes, or until the tops of the cookies are light golden brown. Remove from the oven and let cookies rest on the baking sheet for 10 minutes to firm up before transferring to a cooling rack. Repeat with the second batch of cookies.
It has been nearly 30 years since my late Aunty Ruby shared this recipe with me. She was such an excellent cook and baker. Ever so thoughtful, she sent me 2 loaf pans with liners along with the recipe. This is one of those recipes that has family heirloom status. There are no fancy ingredients, just flour, eggs, sugar, milk, lemons. The essence of simplicity.
This cake is reminiscent of a dessert you might find at a quaint bed and breakfast or country inn. Or, for that matter, even a 5-star restaurant. It is that good! I serve it without any accompaniments, however you might choose to serve it with a scoop of vanilla ice cream or fresh fruit.
The glaze is a simple mixture of fresh lemon juice and sugar. It may seem that there is too much glaze, but make sure to use all of it. The tangy-sweet lemon glaze moistens the cake with a wonderful flavor. I use a toothpick and poke holes all over the top of the cake so that the glaze seeps into each bite you take.
6 tablespoons (3/4 of a cube) Earth Balance Buttery Sticks at room temperature (or regular butter)
1 cup sugar
2 large eggs at room temperature
grated rind of 1 lemon
½ cup 2% lactose free milk at room temperature (or regular milk)
Glaze:
Juice of 1 lemon and 6 tablespoons granulated sugar
Preparation
Preheat oven to 350 degrees.
Butter an 8½ x 4½-inch loaf pan (or use a loaf liner).
Sift together flour, salt and baking powder.
Cream together Buttery Sticks and sugar. Beat in eggs one at a time. Do not overbeat. Mix in grated lemon rind. Add alternatively, flour mixture and milk.
Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Check for doneness at 50 minutes.
While cake is baking, make the glaze. Combine the lemon juice and sugar, stirring occasionally.
Let cake rest in pan for about 5 minutes. Remove cake gently from pan and place on a small cooling rack with foil under the rack. Spoon glaze over the cake allowing it to soak in. You may use a toothpick to make small indentations in the cake so that the glaze will moisten the entire cake. Slice and serve lemon loaf at room temperature.
