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Kens Kreations
Elegant and delicious, these cookies are the perfect addition to your holiday spread. For a variation, try with raspberry preserves; you can show off the jewel-like filling by cutting the center out of half of the cookies. If giving these as a gift, be sure to pack them carefully with a layer of wax paper between each cookie.
Apricot-Almond Sandwich Cookies
From EatingWell: December 2006 — Subscribe Now!
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.Elegant and delicious, these cookies are the perfect addition to your holiday spread. For a variation, try with raspberry preserves; you can show off the jewel-like filling by cutting the center out of half of the cookies. If giving these as a gift, be sure to pack them carefully with a layer of wax paper between each cookie.
RecipeAdd/Read Comments (0)login to saveprintshare About 2 dozen cookies
Active Time: 1 hour
Total Time: 1 3/4 hours
Nutrition Profile
Low carbohydrate
View Complete Nutrition Guidelines»
Ingredients
Cookies
3/4 cup whole almonds
1 1/4 cups white whole-wheat flour, (see Note)
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon salt
Filling & glaze
1/3 cup apricot preserves
1/2 cup bittersweet chocolate chips, or 3 1/4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon low-fat milk
1 1/2 teaspoons light corn syrup
Preparation
1.To prepare cookies: Position rack in center of oven; preheat to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat (see Tip).
2.Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, 1/2 cup butter, sugar and salt. Knead the mixture with your hands until well blended. (The dough will be dry.) Gather the dough into a ball; divide it into 2 portions.
3.Working with one portion at a time, roll the dough between 2 sheets of parchment or wax paper until 1/8 inch thick. Cut out cookies using a 2-inch circular cookie cutter. Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet. (If you like, cut out the centers of half the cookies using a 1-inch cutter.) Gather the scraps, reroll and continue cutting out cookies until the dough is gone. Repeat with the second portion of dough.
4.Bake the cookies, one batch at a time, until puffed and beginning to color, 8 to 10 minutes. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
5.To fill & glaze cookies: Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
6.Melt chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in milk and corn syrup until smooth. Line 2 baking sheets with wax paper. Dip each sandwich cookie halfway into the chocolate, then place on the wax paper. When all the cookies are dipped, refrigerate until the chocolate has set, 20 to 30 minutes.
Tips & Notes
Make Ahead Tip: Prepare through Step 4 up to 2 days ahead.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Nutrition
Per cookie: 125 calories; 7 g fat (4 g sat, 1 g mono); 11 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 26 mg sodium; 19 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 Carbohydrate Serving, Exchanges: 1/2 other carbohydrate, 1 fat
Thursday, December 3, 2009
Gold Rush Bars
Ingredients:2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sweet white dessert wine, such as Muscat or Late Harvest Riesling
3/4 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup dried dates, chopped
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 cup (4 ounces) walnuts, chopped
confectioners’ sugar, optional
Cooking Directions:Preheat oven to 375°F. Line 13x9x2-inch pan with foil; butter bottom of foil. In small bowl, combine flour, baking powder and salt; set aside.
In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool.
Cream together butter and sugars using an electric mixer until light nd fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well.
Spread half of batter over bottom of prepared pan using a buttered, etal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top.
Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack. Dust with confectioners’ sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sweet white dessert wine, such as Muscat or Late Harvest Riesling
3/4 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup dried dates, chopped
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 cup (4 ounces) walnuts, chopped
confectioners’ sugar, optional
In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool.
Cream together butter and sugars using an electric mixer until light nd fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well.
Spread half of batter over bottom of prepared pan using a buttered, etal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top.
Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack. Dust with confectioners’ sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week
Wednesday, December 2, 2009
Swirled Cheesecake Brownies
Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.
READER'S COMMENT:
"These came out GREAT! I am not much of a Betty Crocker, so next time I just may use prepared brownie mix instead of using the cocoa. ( I like my brownies really Sweet) THe topping came out AMAZING, And they were Delicious!!!!! Def. Easy,...
Ingredients
Cheesecake topping
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
Brownie layer
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea
2 teaspoons vanilla extract
Preparation
1.Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
2.To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
3.To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
4.Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
5.Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
Tips & Notes
Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving.
Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.
Nutrition
Per bar: 105 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 54 mg sodium; 45 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
READER'S COMMENT:
"These came out GREAT! I am not much of a Betty Crocker, so next time I just may use prepared brownie mix instead of using the cocoa. ( I like my brownies really Sweet) THe topping came out AMAZING, And they were Delicious!!!!! Def. Easy,...
Cheesecake topping
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
Brownie layer
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea
2 teaspoons vanilla extract
Preparation
1.Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
2.To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
3.To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
4.Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
5.Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
Tips & Notes
Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving.
Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.
Nutrition
Per bar: 105 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 54 mg sodium; 45 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
Chocolate Butter Pecans
These cookies tip their 10-gallon hat to pecan country. Butter gives them a slightly chewy texture that melts in your mouth. The Mexican chocolate icing celebrates the spicy, south-of-the-border flavors that really kick up Texas cuisine.
INGREDIENTS:
Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
sea salt, optional
Mexican Chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
pecans halves for garnish
DIRECTIONS:
Cookies:
Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
sea salt, optional
Mexican Chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
pecans halves for garnish
DIRECTIONS:
Cookies:
Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
Wisconsin Petit Frère Crostini with Plum-Cranberry Compote
Easy & Cheesy
Get the Upper Hand on Holiday Entertaining
If you want to get the upper hand on holiday entertaining, think finger foods. It doesn't take much imagination to guess what our favorite finger food is-Wisconsin Cheese, of course. Nothing could be easier and more welcome than an outstanding morsel of a special cheese, and this is the season to splurge on Wisconsin artisan offerings. From the washed rind assertiveness of our Alpine styles to the velvety luxury of Mascarpone, these cheeses make every party a real celebration. It's possible, of course, to exert a little more effort by making trays of cheesy finger foods. We recommend this jewel of a recipe-Les Frères Crostini with Plum-Cranberry Compote. The rich, earthy flavor of the artisan Les Frères is offset by the ruby-red, slightly tart compote. But many other Wisconsin artisan cheeses would be tasty in this finger food, too-a Blue, Brie or aged (foil-wrapped) Brick come to mind.
Wisconsin Petit Frère Crostini with Plum-Cranberry Compote
Makes 16 pieces
Ingredients:
1 baguette, cut into 16 1/2-inch thick slices
1 tablespoon olive oil
Salt and pepper to taste
2 ripe but firm plums, pitted and chopped
1 cup fresh or frozen cranberries, thawed
3 tablespoons sugar
Zest and juice of 1 small lemon
1 teaspoon fresh thyme, chopped, plus more for garnish
2 tablespoons water
1 (8-ounce) wheel Wisconsin Crave Brothers Petit Frère*, cut into 16 wedges
*Wisconsin Brie or another soft-ripened cheese may be substituted.
Cooking Directions:
Preheat oven to 400°F. Arrange baguette slices on a large baking sheet in a single layer and brush both sides with oil. Season with salt and pepper and bake, flipping halfway through, until crisp and golden, 7 to 8 minutes; set aside.
Meanwhile, in a medium saucepan, combine plums, cranberries, sugar, lemon zest and juice, thyme and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until plums are just tender and cranberries have popped, 2 to 3 minutes. Uncover and cook until thickened, 3 to 4 minutes more. Set aside to let cool then season with salt and pepper.
Place a wedge of Petit Frère on each crostini then top with a dollop of plum-cranberry compote, garnish with a few leaves of thyme and serve. Store any remaining compote covered in the refrigerator for up to one week.
Get the Upper Hand on Holiday Entertaining
If you want to get the upper hand on holiday entertaining, think finger foods. It doesn't take much imagination to guess what our favorite finger food is-Wisconsin Cheese, of course. Nothing could be easier and more welcome than an outstanding morsel of a special cheese, and this is the season to splurge on Wisconsin artisan offerings. From the washed rind assertiveness of our Alpine styles to the velvety luxury of Mascarpone, these cheeses make every party a real celebration. It's possible, of course, to exert a little more effort by making trays of cheesy finger foods. We recommend this jewel of a recipe-Les Frères Crostini with Plum-Cranberry Compote. The rich, earthy flavor of the artisan Les Frères is offset by the ruby-red, slightly tart compote. But many other Wisconsin artisan cheeses would be tasty in this finger food, too-a Blue, Brie or aged (foil-wrapped) Brick come to mind.
Makes 16 pieces
Ingredients:
1 baguette, cut into 16 1/2-inch thick slices
1 tablespoon olive oil
Salt and pepper to taste
2 ripe but firm plums, pitted and chopped
1 cup fresh or frozen cranberries, thawed
3 tablespoons sugar
Zest and juice of 1 small lemon
1 teaspoon fresh thyme, chopped, plus more for garnish
2 tablespoons water
1 (8-ounce) wheel Wisconsin Crave Brothers Petit Frère*, cut into 16 wedges
*Wisconsin Brie or another soft-ripened cheese may be substituted.
Cooking Directions:
Preheat oven to 400°F. Arrange baguette slices on a large baking sheet in a single layer and brush both sides with oil. Season with salt and pepper and bake, flipping halfway through, until crisp and golden, 7 to 8 minutes; set aside.
Meanwhile, in a medium saucepan, combine plums, cranberries, sugar, lemon zest and juice, thyme and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until plums are just tender and cranberries have popped, 2 to 3 minutes. Uncover and cook until thickened, 3 to 4 minutes more. Set aside to let cool then season with salt and pepper.
Place a wedge of Petit Frère on each crostini then top with a dollop of plum-cranberry compote, garnish with a few leaves of thyme and serve. Store any remaining compote covered in the refrigerator for up to one week.
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