Category: Dessert

Kolacky Del Babbo Classico (Polish Cookies)

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Kolacky Del Babbo Classico

In fifth grade, Sasha made these cookies for some sort of cultural day where she and Heather Rose had to make Polish food. I think Heather’s mother provided this recipe.
Course: Dessert
Cuisine: Jewish, Polish
Keyword: baking, cookies, desserts

Ingredients

  • 2 8- ounce packages of cream cheese room temperature
  • 2 – 3 tablespoons sugar
  • ½ teaspoon vanilla
  • 1 pound butter room temperature
  • 3 cups flour
  • Confectionery sugar to liberally dust cookies

Instructions

  • Preheat oven to 325 degrees
  • Grease a cookie sheet
  • Cream Cheese Filling:
  • Combine 4 ounces of cream cheese, sugar, and vanilla.
  • Set aside.
  • Add dried fruit or nuts if desired.
  • Cookies:
  • Beat together 12 ounces cream cheese with 1 pound of butter.
  • Beat on medium speed for 3 minutes.
  • Add flour, one cup at a time.
  • Combine well.
  • Divide dough into 3 equal parts.
  • Refrigerate for 4 hours.
  • Roll out dough to 1/8-inch thickness.
  • Cut into 1 ½ inch shape.
  • Fill.
  • Fold together.
  • Bake on a greased cookie sheet for 10 – 12 minutes or until golden brown.
  • Transfer to brown paper bag to cool.
  • Dust with confectioners’ sugar.

Notes

Makes 60 cookies

PECAN SNOWBALL COOKIES (GLUTEN FREE)

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PECAN SNOWBALL COOKIES (GLUTEN FREE)

These easy & scrumptious cookies are a favorite in our house and with our customers at the shops. Whip up a batch this weekend with the kiddos to share with your colleagues, neighbors, and friends next week. Tip: they also freeze great. Fully bake and store in zip-top bags. Dust with powdered sugar before serving.
Course: Dessert
Cuisine: American
Keyword: baking, cookies, desserts, gluten free

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup White Rice Flour
  • 1/2 cup Tapioca Starch
  • 2 cups Pecans
  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Kosher Salt
  • 1 tsp Xanthan Gum
  • 2 sticks Unsalted Butter room temperature
  • 1 cup Powdered Sugar for dusting

Instructions

  • 1- Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
  • 2- In a food processor, grind the flours, pecans, sugar, salt, & xanthan gum together until the mixture resembles a coarse meal and no pecan chunks remain.
  • 3- Add soft butter a bit at a time and pulse until mixture comes together and a dough forms. The dough will be quite soft.
  • 4- Using your hands, form the dough into a wide, flat disk, picking up any loose pieces along the way to re-incorporate them.
  • 5- Wrap disk tightly in plastic wrap and refrigerate until completely chilled, at least 2 hours, or overnight.
  • 6- Remove dough from the fridge and allow to come to room temperature. Roll the dough into balls between your palms, about the size of 1 tablespoon. Place on lined baking sheet, spaced 1″ apart.
  • 7- Bake cookies 10-12 minutes until center is just set and edges are very light golden brown. The cookies will firm up as they cool.
  • 8-Allow cookies to cool completely before covering in powdered sugar. Enjoy!

Notes

Yields @ 40 cookies

Applesauce Cake

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Applesauce Cake

Applesauce makes this cake exceptionally moist. It’s delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: American
Keyword: cake

Ingredients

  • 3 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1 cup 2 sticks unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups Basic Applesauce or store-bought chunky applesauce
  • Nonstick cooking spray
  • Confectioners’ sugar for dusting (optional)

Instructions

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
  • In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
  • Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
  • Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.

Notes

Prep:
25 mins
Total:
2 hrs 30 mins
Servings:
10

Pumpkin Bread

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Pumpkin Bread

We often add a quarter cup of chocolate chips (mini chips work especially well)!
Course: Breads, Muffins & Quickbreads
Cuisine: American
Keyword: baking, bread

Ingredients

  • 2 cups all-purpose flour spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks 3/4 cup unsalted butter, softened 2 cups sugar
  • 2 large eggs
  • 1 15- oz can 100% pure pumpkin I use Libby’s

Instructions

  • Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
  • In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  • In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  • Add the flour and mix on low speed until combined.
  • Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  • Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Notes

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes