Fudgy Red Velvet Crinkle Cookies

This red velvet cookie recipe comes from my cookbook, Baking For the Holidays. Like traditional chocolate crinkle cookies, they’re rolled in powered sugar and when baked, and cracks break through the surface giving them their beautiful snowy look…

red velvet crinkle cookies on parchment paper

This red velvet cookie recipe comes from my cookbook, Baking For the Holidays. Like traditional chocolate crinkle cookies, they’re rolled in powered sugar and when baked, and cracks break through the surface giving them their beautiful snowy look. They’re so chocolatey and fudgy in the center, with a hint of vanilla to keep them classically red velvet. You’ll notice these cookies are actually a shade of burgundy (how I like my red velvet to be), but you can add extra red food coloring if you want them to be more vibrant.  I will be on Cherry Bombe Radio’s new mini series She’s My Cherry Pie, hosted by Jessie Sheenan, this Christmas Eve. I’ll be talking about these Red Velvet Crinkle Cookies, my Holiday Cut-Out Cookies, and cookie baking in general. Tune in if you can! Ingredient Notes for Red Velvet Crinkle Cookies: More Cookie Recipes:

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Panettone Sugar Cookies

Growing up, my dad would always try to sneak little pieces of the sugar cookie dough while my mom was baking. It is a vivid childhood memory: watching his head peek around the corner, checking to see if her back was turned, and then making a dash for t…

panettone sugar cookies on pink plates

Growing up, my dad would always try to sneak little pieces of the sugar cookie dough while my mom was baking. It is a vivid childhood memory: watching his head peek around the corner, checking to see if her back was turned, and then making a dash for the bowl. She would yell and throw a towel and him, and my sister and I would giggle and hope he would share some with us while we followed him out of the kitchen. These sugar cookies are based on my memories of my favorite sugar cookies growing up, and also on sugar cookies from Chapter 1 in 100 Cookies (different than the Pan-banging Sugar Cookies). They have crisp edges and chewy, tender centers. I am calling them “Panettone” because they have some of the flavor notes found in actual Panettone, (similar to my Panettone scones), such as orange and lemon zest and dried fruit (I prefer dried cranberries and candied orange and lemon). I also like a good tablespoon of triple sec and plenty of vanilla. They’re a great addition to holiday cookie boxes, or a lovely winter baking day. Ingredient Notes for Panettone Sugar Cookies: Freezing Cookie Dough: Cookie dough […]

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Chewy Double Ginger Molasses Cookies

I’ve been adapting my Chocolate Chip Cookies 2.0 recipe into all sorts of fun flavors, like Seven Layer Cookies, Ultimate Chocolate Cookies, and now these Chewy Ginger Molasses Cookies for the holidays. I do love my Pan-banging Ginger Molasse…

ginger molasses cookies on white and floral plates

I’ve been adapting my Chocolate Chip Cookies 2.0 recipe into all sorts of fun flavors, like Seven Layer Cookies, Ultimate Chocolate Cookies, and now these Chewy Ginger Molasses Cookies for the holidays. I do love my Pan-banging Ginger Molasses Cookies, but I also wanted to come up with a version that didn’t require any baby-sitting at the oven. This version is also based on the Ginger Cookie from 100 Cookies, but has more ginger flavor thanks to fresh, grated ginger. I know that most everyone has a strong opinion on how they want their molasses cookies to be (soft! hard! chewy! dense! coated in sugar! no sugar! fresh ginger! just ground spices!). My favorite way is crispy edges, a tender center, and plenty of ginger flavor. I use both fresh, grated ginger and crystallized ginger in these cookies for fabulous, spicy flavor. These Double Ginger Molasses Cookies pack incredibly well, making them perfect for holiday cookie boxes. Their flavor also continues to deepen for a day or two after they’re made. Ingredient Notes For Chewy Ginger Molasses Cookies: This particular recipe doesn’t need to be refrigerated. These taste best when the centers are slightly under baked, just like the chocolate chip cookies. […]

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Peppermint Hot Chocolate Brownies

I am a big fan of peppermint and chocolate during the Holiday season (my Chocolate Peppermint Ice Cream Cake is always enjoyed), as chocolate and mint have always been a favorite combination in the cold winter months. I like to include some kind of bro…

peppermint hot chocolate brownies, cut into squares on white parchment paper

I am a big fan of peppermint and chocolate during the Holiday season (my Chocolate Peppermint Ice Cream Cake is always enjoyed), as chocolate and mint have always been a favorite combination in the cold winter months. I like to include some kind of brownie in my cookie gift boxes, and decided to experiment with a Hot Chocolate version, full of chocolate, mint, and marshmallow. After much testing, I decided to use my Cakey Brownies from 100 Cookies as the base; they are less rich than My Favorite Brownies so they work well with added ingredients. I added both a milk chocolate ganache and marshmallow fluff swirl, and then topped everything off with a dark chocolate drizzle and crushed peppermint. Flavor Components of Peppermint Hot Chocolate Brownies: The quality of the chocolate is the result of Ghirardelli’s commitment to control all steps of the chocolate-making process, from roasting the cocoa beans, to refining the product for smoothness and well-balanced flavor. In addition, the company understands that sustainable sourcing and knowing the origins of the cocoa beans speaks to the quality of the finished product. How to Store Brownies: Store brownies in an airtight container in the refrigerator for up to […]

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Chocolate Espresso Sugar Cookies

These Chocolate Espresso Cookies are a favorite recipe to make around the holiday season, and are perfect for gift-giving boxes. I have a non-espresso version in 100 Cookies, but I’ve found the inclusion of ground espresso and a dash of coffee-fl…

chocolate espresso sugar cookies on white plates

These Chocolate Espresso Cookies are a favorite recipe to make around the holiday season, and are perfect for gift-giving boxes. I have a non-espresso version in 100 Cookies, but I’ve found the inclusion of ground espresso and a dash of coffee-flavored liqueur adds really nice flavor, and compliments the chocolate perfectly. These cookies are rich with so much chocolate flavor, have slightly crisp edges the day of baking, and a tender, rich center that lasts for days. They incredibly easy to make, no refrigeration of the dough needed. And they freeze well, which helps when planning holiday get-togethers and recipes for your holiday cookie boxes. Ingredient Notes for Chocolate Sugar Cookies: All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender. Ghirardelli Majestic Cocoa Powder: When I was recipe testing with this cocoa powder, I noticed the difference with one bite of the cookies. Ghirardelli uses the heart of the cacao bean, called the nib, to create this premium dutch-processed cocoa. The nibs are ground, pressed, and pulverized to […]

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Chocolate Pecan Pie Bars

When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, whic…

chocolate pecan pie bars on white parchment paper

When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, which are easy to make and everything you love about pecan pie, with the addition of a rich chocolate layer, and sweetened condensed milk (no corn syrup) poured over the top before baking. The simple pat-in-the-pan crust has pecans in it as well for depth of flavor, and lard makes it very flaky. I find pie bars to be less intimidating than making pie, and the results are just as delicious. I decided to streamline a typical pecan pie by making a pat-in-the-pan pie crust, using sweetened condensed milk for rich flavor, and adding a single egg to help bind the filling and slightly lightening the rich condensed milk. Bourbon is optional, but also helps cut the sweetness and adds great flavor. Additionally, these bars pack well for holiday cookie boxes. Lard Makes Great Pie Crusts Lard has a lot of advantages in pastry making. It’s ideal for pie crusts (sweet or savory), as it makes a great non-hydrogenated alternative […]

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Apple Cider Pull-Apart Bread

This fluffy, soft pull-apart bread is just as the name suggests; you simply pull it apart to eat a slice! Infused with apple cider and cinnamon, it’s a variation on my Apple Cider Cinnamon Rolls. You’ll also find a Lemon Pull-Apart Bread in…

apple cider pull-apart bread on white table

This fluffy, soft pull-apart bread is just as the name suggests; you simply pull it apart to eat a slice! Infused with apple cider and cinnamon, it’s a variation on my Apple Cider Cinnamon Rolls. You’ll also find a Lemon Pull-Apart Bread in my Baking for the Holidays cookbook. I’ve used apple cider in both the dough and the icing for this bread, rather than apple chunks or bits or shreds. I find the pieces very distracting in my breads or buns; they tend to just fall out on the plate and need to be eaten with a fork at a later time. Apple cider takes care of this problem nicely. The apple flavor is light but bright, and does shine through especially with a hit of apple brandy in the icing. It’s as fun to eat as it is delicious, and makes a great Autumn weekend breakfast, especially if you’ve just been to the apple orchard and came home with cider. How to Make Pull-Apart Bread: Although this bread is a little time consuming to make, it is always worth the effort. Make the sweet dough. It will have a rise time of 2 hours. Grease and line a […]

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Homemade Chocolate Shortbread

This is my favorite chocolate shortbread recipe; easy to make, and stores well for packing into cookie boxes. I make these cookies every holiday – they are a family favorite, and my mom has been known to smuggle them out of my house in her purse,…

vanilla and chocolate shortbread cookies

This is my favorite chocolate shortbread recipe; easy to make, and stores well for packing into cookie boxes. I make these cookies every holiday – they are a family favorite, and my mom has been known to smuggle them out of my house in her purse, only to bring them home and freeze them, eating one every day until she runs out. This cookie seems so simple at a glance, but has good chocolate flavor (use a cocoa powder you love!) and sugar-y edges that are both beautiful and delicious. I’ve included a twist variation so you get the best of both worlds. The “twist” cookie is the Vanilla Shortbread and Chocolate Shortbread combined; I sliced each log in half and then mixed and match for a fun, but also tasty, cookie. My kids preferred this version, but I always pick straight chocolate or vanilla. Tips for Making Great Shortbread Butter is the major ingredient here, so make sure to use a brand of butter that you love. These cookies also use cocoa powder for their chocolate flavor, so use a cocoa powder that you know and love, also. I prefer to use unsalted butter so I can control how […]

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Buttery Vanilla Shortbread

This is my classic shortbread recipe, which is intensely buttery and subtly sweet, easy to make, and stores well for packing into holiday cookie boxes. I make these cookies every year – they are a family favorite, and my mom has been known to smu…

vanilla shortbread cookies on wire rack

This is my classic shortbread recipe, which is intensely buttery and subtly sweet, easy to make, and stores well for packing into holiday cookie boxes. I make these cookies every year – they are a family favorite, and my mom has been known to smuggle them out of my house in her purse, only to bring them home and freeze them, eating one every day until she runs out. Shortbread does not use any leavening, and is known for its “short” or crumbly texture. The shining ingredient is of course, butter. I have quite a few recipes for shortbread and sables in my books; all of them quite similar in nature, and all of them well-loved by my family. I like to use both granulated and confectioners’ sugar and a good bit of salt, and also add an egg yolk to add both a little color and richness. Tips for Making Shortbread Cookies: Butter is the major ingredient here, so make sure to use a brand of butter that you love. I prefer to use unsalted butter so I can control how much salt I put into the cookie, but if you have a salted butter you love, you can […]

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New-Fashioned Chocolate Meringue Pie

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind …

chocolate meringue pie with gold fork in it

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind imaginable: apple, peach, blueberry, cherry, and always my dad’s favorite, lemon meringue. I will admit to never enjoying meringue as a child; it was either baked into the pie (which always tasted too eggy to me) or else looked very similar to giant, beautiful piles of whipped cream. I was always fooled. The overly-sweet, sort of bubbly meringue I was served instead was often disappointing. That was until I discovered Swiss Meringue, an incredible light, smooth, balanced meringue that I am now smitten with. It pairs beautifully with chocolate mousse and a flaky crust, making for an incredible bite of dessert. I have used the base of my Black-bottom Chocolate Pie here, but added even more chocolate, and a flaky, forgiving, pat-in-the-pan lard crust that adds clean flavor. Topping this pie with piles of meringue or meringue ghosts is decadent, but delicious. Lard Makes an Incredibly Flaky Pie Crust Lard has a lot of advantages in […]

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