Sweets Galore
Table of Contents Cookies
Lemon Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Chocolate Chip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Chocolate Chunk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Christmas Pinwheel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Peppermint Chip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Ricotta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pies
Chocolate Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Brownies
Fudge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Candy Cane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Muffins and Cakes
Banana Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Pistachio Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Lemon Sugar Cookies Ingredients
From the kitchen of: Alexa Melendez
1/2 cup unsalted butter softened 1 cup granulated sugar zest of 1 lemon 2 Tbsp lemon juice freshly squeezed 1 large egg 1/2 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 2 cups all purpose flour
Directions
1. In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt, and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight. 2. Preheat oven to 350. Line a baking sheet with a silicone baking mat or parchment paper. 3. Use a medium scoop to portion dough. Shape into smooth balls. Space 3 inches apart on the prepared baking sheet. 4. Bake for 12-14 minutes. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days. I make these cookies anytime I need a little something to brighten my day! They are soft, chewy, and bursting with lemon flavor. These cookies will always be my favorite!
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Chocolate Chip Cookies Ingredients
From the kitchen of: Morgan Adamson
1 tsp baking soda 1 tsp. salt 1 cup of refrigerated shortening 3/4 cup brown sugar 3/4 cup sugar 2 unbeaten eggs 12 oz. of chocolate chips a dash of vanilla
Directions
1. Cream shortening, brown and white sugar 2. Add one egg at a time and beat 3. Add 1 tsp. of hot water 4. Add dry ingredients and chocolate chips 5. Drop by teaspoon onto greased cookie sheet 6. Bake at 350 degrees for 8-10 minutes This recipe makes about 4 dozen cookies and are a staple at every family event at my house!
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Chocolate Chunk Cookies Ingredients
From the kitchen of: Damaris Laborde
½ cup granulated sugar ¾ cup brown sugar, packed 1 tsp salt ½ cup unsalted butter, melted 1 egg 1 tsp vanilla extract 1 ¼ cups all-purpose flour ½ tsp baking soda 4 oz milk or semi-sweet chocolate chunks 4 oz dark chocolate chunk
Directions
1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms. 2. Whisk in egg and vanilla, beating until ribbons fall off whisk. 3. Sift in flour and baking soda, then fold mixture with spatula. 4. Fold in chocolate chunks, then chill dough for at least 30 min. 5. Preheat oven to 350. Line a baking sheet with parchment paper. 6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet. 7. Bake for 12-15 min, or until edges have started to barely brown. 8. Cool completely before serving. 9. Enjoy! I make these cookies every year during Christmas, but you can make them all year round! I eat them with milk and ice cream, which will always be my favorite combo!
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Christmas Pinwheel Cookies Ingredients
From the kitchen of: Megan Anderson (delish.com)
2 1/4 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. kosher salt 1 c. (2 sticks) butter, softened 1 c. granulated sugar 1 large egg 3/4 tsp. almond extract Red food coloring Sprinkles
Directions
1. In a medium bowl, whisk together flour, baking powder, and salt. In
large bowl using a hand mixer beat butter and sugar together. 2. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined. 3. Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached. 4. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes. 5. Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4” thick. Repeat with white dough. 6. Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together. 7. Remove parchment paper, trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly into a log. 8. Roll log on counter a few times to help seal edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight. 9. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Place sprinkles on a plate 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart. 10. Bake until edges are golden (10min) 7
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Peanut Butter Cookies Ingredients
From the kitchen of: Mary Jane Armfield
1 cup peanut butter 1 cup sugar, extra for fork 1 egg
Directions
1. Preheat oven to 350 degrees F. 2. Line baking sheet with parchment paper. 3. Combine peanut butter, sugar, and egg in a bowl; mix until smooth. 4. Roll dough into small balls and place onto prepared baking sheet. 5. Using a fork, press a crosshatch pattern into dough balls. 6. Bake for 8-10 minutes. 7. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms. My grandma told my mom when she was growing up that these were Santa’s favorite cookies, so we still to this day leave a plate of them out for him. They are always gone when we wake up on Christmas morning!
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Peppermint Chip Cookies Ingredients
From the kitchen of: Olivia Coppola
1/2 cup of unsalted butter 1/3 c of brown sugar 1/2 cup of sugar 1 Egg 1 1/2 cup of flour 1 1/2 tsp of vanilla 1/2 tsp of sea salt 1/2 tsp of baking soda 3/4 Cup of white chocolate chips 3/4 cup of milk chocolate chips 5 candy canes crushed into pieces
Directions
1. Using a standing mixer mix the cream butter, sugar and brown sugar until nice and creamy. 2. Add the vanilla and egg to mixture and beat until incorporated. 3. In a separate bowl whisk together flour, sea salt, baking soda. 4. Mix dry and wet ingredients until combined. 5. Stir in chocolate chips and candy canes. 6. Preheat oven to 350. 7. Roll dough into balls. 8. Bake for 10-12 minutes or until slightly golden. 9. Cool and enjoy!
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Ricotta Cookies Ingredients
From the kitchen of Maria Marchese
3 ½ cups of all-purpose flour 2 ½ tsp baking powder ¾ tsp salt 1 cup unsalted butter, softened 1 ¾ cups granulated sugar 1 tsp lemon zest 15 oz. ricotta, whole milk or fresh 1 Tbsp. vanilla extract 2 large eggs Glaze: 1 Tbsp. butter, melted 3 ¾ cups powdered sugar 2 Tbsp. fresh lemon juice 4-6 Tbsp. milk
Directions
Cookies: 1. In a bowl whisk together flour, baking powder, and set aside. 2. In electric mixer bowl whip together butter, granulated sugar, and lemon zest until pale and fluffy. 3. Mix in ricotta and vanilla extract then blend in eggs one at a time. Set the mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to two days. Preheat oven to 350 degrees during the last 20 minutes of dough chilling. 4. Scoop chilled dough out 1 Tbsp at a time and shape into a ball, drop onto a baking sheet lined with parchment paper or a baking mat. 5. Bake in a preheated oven for 12-14 minutes until the underside of cookies are golden. Cool on a wired rack. 6. Once cool, dip tops of cookies in glaze and return to the wire rack, immediately add sprinkles if using. Allow glaze to set a room temperature. 13
Glaze: 1. In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed.
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Chocolate Cream Pie Ingredients
From the kitchen of: Racquel Marciano
Crust 1 1/2 cups graham cracker crumbs 2 Tbsp sugar 1 tsp ground cinnamon 1/8 tsp salt 2 Tbsp egg white 2 Tbsp butter, melted Cooking Spray Filling 1/2 cup sugar 2 Tbsp cornstarch 1 Tbsp unsweetened cocoa 1/8 tsp salt 1 large egg 1 large egg yolk 1 3/4 2% reduced-fat milk 2 ounces dark chocolate chopped 1 ½ cups whipped cream
Directions
1. Preheat oven to 375 2. Combine crumbs, sugar, salt. Stir in egg white and butter. Press mixture into bottom and sides of 9 inch pie plate coated with cooking spray. Bake at 375 for 9 minutes. 3. Prepare filling with sugar, cornstarch, unsweetened cocoa, salt, egg, egg yolk. Heat milk in a saucepan until tiny bubbles form around edge. Add hot milk to egg mixture and constantly stir with whisk. Return milk mixture to pan and cook over medium heat until it is thick and bubbly. Remove from heat. Add chocolate. Stir until smooth. 4. Place pan in large ice filled bowl for 10 minutes and then spoon filling into crust. Chill for three hours and then spread whipped topping over pie and enjoy! 15
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Apple Pie Ingredients
From the kitchen of: Racquel Marciano
1/3 cup sugar 1/3 cup packed brown sugar 1/4 cup all-purpose flour 1 tsp ground cinnamon 1/4 tsp ground nutmeg 6 thinly sliced peeled apples 1 Tbsp lemon juice 1 Pillsbury pre-cut pie crust dough 1 Tbsp salted butter 1 large egg white
Directions
1. Preheat oven to 375 2. Combine sugars, flour and spices. In a separate bowl, toss apples with lemon juice. 3. Add sugar mixture to apples. 4. Grease 9 inch pie pan. Add uncooked pre-rolled pie crust to the bottom of pan. Add in filling and dot with butter. Add remaining piece of pre-rolled pie crust over filling. Trim, seal and flute edges. Cut slits in top. Beat egg white until foamy and brush over crust. 5. Cover edges loose with foil and bake for 40 minutes. Take foils off and let cook for extra 5 minutes.
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Fudge Brownies Ingredients
From the kitchen of: Allison Kalajian
1 cup unsalted butter 2 tbsp vegetable oil 1 cup plus 2 Tbsp granulated sugar 1 cup plus 2 Tbsp brown sugar 4 eggs, room temperature 1 Tbsp vanilla extract 1 tsp salt 1 cup all-purpose flour 1 cup unsweetened cocoa powder 4 oz dark chocolate, coarsely chopped
Directions
1. Preheat oven to 350. 2. In a large mixing bowl, stir together the butter, oil, granulated sugar, and brown sugar. 3. Stir eggs, vanilla, salt to combine. 4. Sift flour and cocoa powder in wet mixture. Gently fold mixture together until just combined, stirring in chocolate. 5. Pour batter into parchment lined pan and bake for 35-40 min. 6. Remove pan from oven and cool for 20 min. 7. Cut in squares and serve. I love making brownies for my family and myself. I enjoy the process baking them and the aroma it brings to my kitchen as they bake.
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Candy Cane Brownies Ingredients
From the kitchen of: Nora Corney
1 ¼ cups flour ½ teaspoon baking powder 4 1 ounce squares unsweetened chocolate 1 cup (2 sticks) unsalted butter 4 eggs 2 cups sugar 1 teaspoon vanilla chocolate frosting ½-1 cup crushed candy canes
Directions
1. Preheat oven to 350 2. Combine flour. Baking powder and salt 3. Chop the baking squares and butter into chunks and place in a microwave safe bowl, then microwave for 30 second intervals, while stirring in between until its melted. 4. Beat eggs, sugar and vanilla for 2 minutes. Slowly add the melted sugar and beat to combine. Gradually add flour mixture and then combine it all. Pour it onto a pan. 5. Bake for 20-30 minutes. Then let it cool and put in the refrigerator. When ready, add the frosting on top then sprinkle the candy cane on and then put it back in the fridge. 6. Cut into squares and serve
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Banana Crumb Muffins Ingredients
From the kitchen of: Margret Fishman
1/2 cup of unbleached all-purpose flour 1/4 cup sugar 1 tsp cinnamon 4 tbsp butter, room temperature Muffins: 1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 large, ripe bananas, mashed 3/4 cup sugar 1 egg, slightly beaten 1/3 cup butter, melted
Directions
Topping 1. In a medium bowl, mix flour, sugar, and cinnamon. Add butter and mix until crumbly. Put aside Muffins 1. In a large bowl, combine dry ingredients. Set aside. 2. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients. 3. Fill greased muffin cups two-thirds full. Using hands, evenly distribute the crumb mixture on top of the cups. 4 Bake at 375 for 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes
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Pistachio Cake Ingredients
From the kitchen of: Tara Molloy
2 cups unsalted pistachios (out of shells) 2 and 1/3 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup unsalted butter, softened to room temperature 1 and 3/4 cups granulated sugar 5 large egg whites, at room temperature 1/2 cup sour cream, at room temperature 2 tsps pure vanilla extract 1 tsp almond extract 1 cup whole milk, at room temperature
Directions
1. Make pistachio crumbs. 2. Combine the dry ingredients together. Include 1 and 1/2 cups of pistachio crumbs. 3. Cream the butter and sugar together. Add the egg whites, sour cream, and extracts. 4. Combine the wet and dry ingredients together. 5. Pour in the milk. Mix just until combined. The batter will be slightly thick. 6. Bake. These cakes take about 21-23 minutes in the oven. 7. Let the cakes cool completely. 8. Make the cream cheese frosting. 9. Assemble and decorate the cake. 10. Refrigerate
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Cookbook design by Allison Kalajian
