Pfeffernusse Cookies

  • 2 1/4 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. black pepper
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 1/2 cup finely chopped almonds
  • 1/2 cup finely chopped candied orange peel
  • 2 tsp. lemon zest
  • 6 Tbsp. dark molasses
  • 6 Tbsp. brandy
  • Powdered sugar for dusting

Mix the first 8 ingredients and set aside.

In a separate bowl, beat the white and brown sugars into the butter.

Add the egg yolks and mix. Add the almonds, orange peel, lemon zest and mix some more.

Stir one third of the flour mixture into the butter mixture. Add the molasses and brandy. Then add the the rest of the flour mixture.

When fully blended, cover the dough and store it in the refrigerator overnight.

The next day... heat the oven to 350 degrees. Take spoonfuls of dough and roll them into small balls.

Place them on a Silpat mat or a greased cookie sheet and bake for about 12 - 14 minutes.

After they've cooled for a little while, roll the cookies in powdered sugar.

by Tim Dineen

Pecan Shortbread Squares

Ingredients

For the Crust

  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup corn starch
  • 1/2 cup Confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces

For the Filling

  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 3/4 cup light brown sugar
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Generous pinch salt
  • 2 tablespoons heavy whipping cream
  • 3 cups coarsely chopped pecans

Instructions

For the Crust

Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.

Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes, then bake until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.

For the Filling

In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.

To Assemble and Bake

Pour pecan mixture over crust (it's fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.

by Tim Dineen

Madeleines

Make up batter the day before or at least a couple of hours before:

  • 1/2 C sugar
  • 1 C sifted flour
  • 1/2 tsp baking powder
  • Pinch salt
  • Zest of one orange, more or less
  • 2 eggs, room temp
  • 3 1/4 oz butter, melted and cooled

Mix dry ingredients in bowl, add zest, stir in.

Add eggs and melted butter, stir, don't beat until just combined. You don't want to incorporate a lot of air into the batter.

Chill for 2 hours up to 4 days.

Preheat oven to 400 degrees

Oil and flour pans (Lady in store said grapeseed oil gives the best crust)

Using pastry bag, pipe batter into molds. I didn't use a tip as I didn't have one big enough, isn't as if you are going to make a design you know.

Bake 7-11 minutes until edges are browned and the top springs back when tapped with a finger

Turn out onto rack and let cool.

by Tim Dineen

Fig Bars

  • 16 ounces Mission or Calimyrna Figs, stems trimmed and figs coarsely chopped
  • 1/2 cup chopped walnuts
  • 1/3 cup sugar
  • 1/4 cup rum or orange juice
  • 2 tablespoons hot water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups old-fashioned oats

METHOD

Heat oven to 350â F. Coat a 13 x 9-inch baking pan with cooking spray.

Combine figs, walnuts, sugar, rum and hot water; set aside.

Beat together butter and sugar until creamy. Add egg and mix until smooth. Stir in flour and baking soda; blend in oats to make a soft dough. Reserve 1 cup dough.

With floured fingertips, press thin layer of remaining dough in bottom of prepared pan. Firmly pat fig mixture over dough. Drop reserved dough by teaspoonfuls over top, allowing fig mixture to show between drops. Bake 30 minutes or until golden brown. Cool completely in pan. Drizzle with rum glaze*.

*Rum Glaze: Stir together 1/2 cup powdered sugar and 3-4 teaspoons rum or orange juice until smooth.

by Tim Dineen

Dark Chocolate Sugar Cookies

Ingredients

  • 6 cups (750 g) all-purpose flour, sifted
  • 1-1/4 cups (137 g) dark cocoa powder
  • 1 teaspoon (8 g) salt
  • 2 cups (454 g)(4 sticks) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 1 cup (228 g) light brown sugar
  • 3 eggs, cold
  • 2 teaspoons (10 ml) pure vanilla extract

Instructions

In large bowl, sift together flour, cocoa powder and salt. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.

Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake until cookie edges are just crisp, about 16 minutes.

Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

by Tim Dineen

Cornmeal Cookies

  • 3/4 cup (90g) dried currants, or finely chopped sour cherries or raisins
  • 2 tablespoons (20g) flour
  • 5 1/2 ounces (155g) unsalted butter, at room temperature
  • 1/2 cup plus 1 1/2 tablespoons (120g) sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (210g) flour
  • 1 cup (140g) polenta, regular or coarse
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

1. Toss the dried fruit and the 2 tablespoons (20g) of flour together in a small bowl and set aside.

2. In the bowl of a stand mixer, or by hand, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, then the vanilla, beating until incorporated.

3. In a separate bowl, whisk together the 1 1/2 cups (210g) flour, polenta, baking powder, and salt.

4. Mix the dry ingredients into the beaten butter mixture until incorporated, than stir in the dried fruit.

5. Form the dough into a rectangle 4- by 7-inches (10 by 18 cm), wrap in plastic, and chill the dough for about an hour, or until it’s firm enough to handle.

6. Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7-inches (18cm) long. Wrap the cylinders and freeze until ready to bake.

(If you prefer to bake the cookies right away, pinch of pieces of dough about the size of a small unshelled walnut, and roll into balls. Place them evenly spaced on the prepared baking sheet and press them down gently with your hands to flatten them partially.)

7. To bake the cookies, preheat the oven to 325ºF. (170 ºC)

8. Line two baking sheets with parchment paper or silicone baking mats.

9. Slice the cookies into 1/4-inch (.75cm) slices and place them evenly spaced on the prepared baking sheets. (The dough is easier to slice when frozen, but if it’s too firm or crumbles when you cut it, let it sit out on the counter until it reaches a good consistency.)

10. Bake the cookies for about 12 minutes, rotating the baking sheets midway during baking, until the cookies are very light brown on top. Remove the oven and let cool completely.

Serve the cookies by themselves, alongside a fruit compote, or with a scoop of your favorite ice cream or sorbet.

Storage: The cookies will keep in an airtight container for up to four days. The dough can be refrigerated for up to one week, or frozen for one or two months.

by Tim Dineen

Cinnamon Pecan Toffee Cookies

INGREDIENTS

  • 2 1/4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup Heath Bits 'O Brickle Toffee Bits
  • 1/2 cup pecans, finely chopped
  • 1 teaspoon vanilla extract

INSTRUCTIONS

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.

Using a mixer fitted with a paddle attachment, cream together the butter and sugar until smooth and creamy. Add the egg, Heath Bits, pecans and vanilla extract and mix just until combined, about 1 minute.

Add the flour mixture and beat on low until loose clumps form.

Dump the dough onto a large piece of plastic wrap and gently knead until a smooth dough forms. Shape the dough into a 14-inch log and wrap in the plastic. Refrigerate for at least 4 hours or overnight, until very firm. Rotate often during the first hour or so to keep the cylindrical shape.

Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

Cut 1/8 to 1/4-inch slices from the dough log and place an inch apart on the prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until they are golden at the edges and the tops look dry.

Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.

Enjoy!

by Tim Dineen

Chocolate Peanut Butter Squares

Ingredients

For the Crust:

  • 22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
  • ¼ cup sugar
  • 3 tablespoons unsalted butter, softened

For the Filling

  • 6 firmly packed tablespoons dark brown sugar
  • 2 cups Confectioners' sugar
  • 6 tablespoons unsalted butter, softened
  • 1⅓ cups creamy peanut butter (I like Skippy Natural "No Need To Stir")
  • Pinch of salt

For the Milk Chocolate Ganache Topping

  • 1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
  • 6 tablespoons heavy cream

Directions

1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.

2. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.

3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.

4. Make chocolate ganache topping: Combine milk chocolate chips and heavy cream in microwave safe bowl and cook in microwave at medium power (50%) for 1-1½ minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth and melted. Do not overheat.

5. Put it all together: Use an offset icing spatula to spread about ¼ cup of chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into even layer over chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Keep refrigerated and serve cool.

by Tim Dineen

Vanilla Bean Caramels with Fleur de Sel

INGREDIENTS

  • 1 cup heavy cream
  • 5 tbsp. unsalted butter
  • ½ tsp. vanilla extract
  • 1 vanilla bean pod, split lengthwise and scraped
  • 1¼ tsp. fleur de sel, plus more for sprinkling
  • 1½ cups sugar
  • ¼ cup light corn syrup
  • ¼ cup water

DIRECTIONS

Line the bottom and sides of an 8-inch square baking dish with parchment paper. Lightly butter the parchment.

In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.

In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.

Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248° F on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled. Cut into 1-inch pieces (a buttered pizza cutter works well). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares.

by Tim Dineen

Sweet Tamales

  • 6 cups Masa Harina
  • 3 1/2 cups warm chicken broth
  • 2 cups lard
  • 1/2 tablespoons salt

Beat lard and salt using an electric mixer at medium speed until combined. Slowly add broth and Masa Harina a few cups at a time. Beat at medium speed until dough is a smooth paste. Cover and refrigerate for an hour.

  • 2 cups sugar or to taste
  • 1 tablespoon cinnamon
  • 1-2 cups raisins, plumped in Kahlua
  • 1 cup coarsely chopped pecans
  • 30-40 dried corn husks soaked in warm water

Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string.

Steam tamales about 1 hour.

by Tim Dineen

Pumpkin Upside-Down Cake with Cranberry Pecan Topping

  • 8 ounces (16 tablespoons) unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 cups cranberries
  • 4 ounces (1 cup) coarsely chopped pecans, toasted
  • 2 large eggs
  • 1 cup pumpkin puree
  • 6 tablespoons vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Whipped Cream

1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square pan with parchment paper.

2. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.

3. In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

4. In a large bowl, whisk together the eggs, pumpkin puree, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

5. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

6. Let cool completely before serving. Serve with whipped Cream.

by Tim Dineen

Pumpkin Truffles

  • 1 ctn vanilla wafers
  • 1/2 cup pure pumpkin
  • 4 oz cream cheese
  • 1/2 cup sweetened condensed milk
  • 2 tbsp whisky or bourbon
  • 1/2 teaspoon cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch salt
  • 12 ounces white chocolate

Crush cookies in food processor.

In a medium bowl, mix together crushed cookies, pumpkin, cream cheese, spices, and salt with a hand mixer on low speed until well combined.

Roll into balls and freeze about 30 minutes – or overnight.

Dip into melted white chocolate that has been thinned with a bit of neutral oil.

by Tim Dineen