Last Minute Baking!

Happy Thursday, or Christmas Eve-Day (is that right?)! There's still time to bake some cookies! Just grab your butter, eggs, flour, and sugar and get going! In the meantime, food pictures:

Christmas Desserts: Not the Usual Line Up

Raspberry and blueberry crumb muffins

Happy Monday to all! This weekend I was very busy overdoing muffin orders; between an order for blueberry and raspberry crumb muffins and an order for muffins for a work event, I might have been overzealous. Nevertheless, they were all a delight! Check out the photos:

Cranberry cinnamon muffins
Lemon rosemary scones
Banana crumb coffee cake

But before we start thinking about what to make for Christmas morning, we should start with Christmas Eve. Check out a few recipes for an interesting holiday table.






Peanut-Butter-and-Jelly Cups
Liz Gutman and Jen King

Ingredients
Peanut Butter Filling: 

• 7 1/2 ounces white chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup smooth peanut butter
• 1 teaspoon kosher salt

Chocolate Cups:

• 1 1/2 pounds bittersweet chocolate, chopped and tempered (see Note)
• Fifty 1 1/4-inch-wide, sturdy foil cups
• 2/3 cup seedless raspberry jam
• Maldon salt, for garnish

Directions

1. In a microwave-safe bowl, microwave the white chocolate in 20-second bursts until softened. In a small saucepan, bring the cream and corn syrup to a simmer; stir the cream mixture into the white chocolate. Stir in the peanut butter and salt. Transfer the filling to a piping bag fitted with a medium tip.
2. Spoon the tempered chocolate into a piping bag fitted with a small tip. Line a baking sheet with parchment paper. Set half of the foil cups on the sheet and fill them with chocolate. Tilt the cups to coat them completely, then pour the excess chocolate into a bowl. Turn the coated cups upside down on the baking sheet and let stand for 30 seconds; turn the cups right side up and let stand until the chocolate is firm, about 10 minutes. Repeat to make the remaining chocolate cups.

Pear Kuchen

Sam Sifton

Ingredients

Dough:

• ½ cup/118 milliliters whole milk
• 1 ⅛ teaspoons/3 1/2 grams active dry yeast (about half a packet)
• 2 tablespoons/28 grams unsalted butter, softened
• ¼ cup/50 grams sugar
• ½ teaspoon salt
• 1 large egg yolk
• 1 ⅔ cups/209 grams all-purpose flour

Pastry Cream:

• 4 tablespoons/53 grams cream cheese, softened
• ¼ cup/50 grams sugar
• 2 tablespoons/16 grams all-purpose flour
• 1 large egg
• ¾ cup/177 milliliters whole milk
• ¼ teaspoon salt
• 3 cardamom pods, crushed in a mortar and pestle
• ½ teaspoon anise seed, crushed in a mortar and pestle
• 1 tablespoon/14 grams unsalted butter
• ½ teaspoon pure vanilla extract

Streusel Topping: 

• 2 tablespoons/16 grams all-purpose flour
• 1 ½ tablespoons/21 grams sugar
• 1 tablespoon/13 grams packedlight brown sugar
• ¼ teaspoon ground cinnamon
• Small pinch of salt
• 1 ½ tablespoons/21 grams unsalted butter, cut into small pieces and softened

Pears:

• 3 ripe Bosc pears (about 1 pound)
• ½ tablespoon/7 grams sugar
• 2 ¼ teaspoons/11 milliliters apple cider vinegar or lemon juice

Directions

1. Make the dough: Warm milk to 110 degrees (or until warm to the touch), sprinkle with yeast, stir and let stand for 5 minutes until dissolved. Add butter and stir until mostly melted.
2. Butter or oil a large bowl. In a second large bowl, whisk together sugar, salt and egg yolk. Add flour and stir with a wooden spoon until incorporated. Add warm milk mixture and stir until combined and dough comes together in a smooth, sticky ball, about 2 minutes. Transfer to prepared bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, 2 to 3 hours. (Alternatively, dough can rise in refrigerator overnight.)
3. Meanwhile, make the pastry cream: Place a fine-mesh sieve on the rim of a medium bowl. In a heavy-bottomed medium saucepan, blend cream cheese and sugar until smooth. Whisk in flour, egg, milk, salt, cardamom pods and anise seed. Cook over medium heat, whisking occasionally, until mixture starts to thicken, then whisk constantly until it starts to boil. Continue cooking, whisking constantly, for 2 more minutes, then immediately pour mixture into fine-mesh sieve. Use a spatula to push it through sieve and into bowl. Let cool, stirring occasionally, for 5 minutes, then stir in butter and vanilla. Press plastic wrap directly on surface of pastry cream and refrigerate until ready to use.
4. Make the streusel: In a small bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add butter pieces and toss to coat. Use fingertips to rub butter into dry ingredients until pea-size lumps form. Cover and refrigerate until ready to use.
5. Roll out dough: Butter two 9-inch pie plates. Turn dough out onto a lightly floured work surface and with floured hands gently knead it into a log. Divide log in half and flatten into discs. With a lightly floured rolling pin, roll each disc into an 8-inch round. Transfer rounds to pie plates, pressing dough to edges of pan and just slightly up sides. Let rise for about 20 minutes while you prep fruit.
6. Set a rack in the middle of the oven and heat to 350 degrees. Peel and core pears, then slice them lengthwise into 1/4-inch-thick slices and place in a medium bowl. Sprinkle with sugar and apple cider vinegar or lemon juice and toss to coat.
7. Assemble the kuchens: Spread about 1/4 cup pastry cream on bottom of each kuchen, stopping 1/2 inch from edge of dough, then arrange pear slices in an overlapping circular pattern on top. Divide remaining pastry cream between kuchens and carefully spread it evenly over pears. Sprinkle streusel over both and bake in center of oven until dough is light golden brown, 20 to 25 minutes. (If your oven can’t accommodate both kuchens, refrigerate one while the other bakes.) Serve warm or at room temperature. Baked kuchens can be wrapped tightly in plastic wrap, then foil, and frozen up to 1 month. Rewarm before serving.

Christmas Pudding

Peter Ward

Ingredients

• 2 cups quality assorted raisins
• 2 cups brandy
• 1 1⁄2 oz. quality assorted candied fruits, such as pitted apricots, cherries, melon, and citrus peel, cut into thin strips
• 5 tbsp. cold beef suet or butter, diced
• 1 3⁄4 cups fine day-old bread crumbs
• 1 cup blanched almond meal
• 1⁄4 cup dark muscovado sugar
• 3 tbsp. flour
• 2 tbsp. shredded unsweetened coconut
• 2 tbsp. finely grated peeled carrot
• 1⁄2 tsp. finely grated lemon zest
• 1⁄4 tsp. finely grated orange zest
• 1 pinch ground cinnamon
• 1 pinch freshly grated nutmeg
• 1 egg
• 1⁄2 tsp. dark treacle or molasses
• 1⁄3 cup Guinness stout
• 2 tbsp. fresh orange juice
• 3⁄4 tsp. fresh lemon juice
• Brandy Butter (optional)
• Whiskey cream (optional)

Directions

1. Macerate raisins in brandy for 1 hour. Drain, reserving 1⁄3 cup of the brandy. Preheat oven to 450°.
2. Put raisins, candied fruits, suet or butter, bread crumbs, almond meal, sugar, flour, coconut, carrots, zests, cinnamon, and nutmeg into a large bowl and stir well. Combine egg and treacle or molasses in another bowl. Stir in beer, juices, and reserved brandy, add to fruit mixture, and mix until evenly moist. Pack half the batter into each of 2 greased 2 ½-cup glazed-ceramic or glass bowls (about 3" deep × 5" wide). Cover each bowl with 2 layers each waxed paper, then foil; secure with twine. Put bowls on a rack set in a wide deep pot. Add boiling water to pot to reach 2" up sides of bowls. Cover pot and steam puddings in oven, replenishing water as necessary, for 4 1⁄2 hours.
3. Remove bowls from pot and let cool. Store puddings in a cool, dark, dry spot (or refrigerate) for at least 1 day and up to 2 years. If storing for longer than 1 day, replace covers. Reheat puddings by steaming them, still covered, for 1 hour. Unmold onto plates.

Happy baking!

Seasons COOKIE Greetings!

A few of the classics: sugar, gingersnaps,
and chocolate gingerbread.

Happy Wednesday all! It's time to start thinking of the fifty million cookie recipes you want to try this season! If you're feeling up to something new, here are a few to kick off your search.

Butter Balls
Saveur

Ingredients

• 1 cup finely ground walnuts
• 2 1⁄4 cups unbleached, all-purpose flour
• 1⁄2 tsp. salt
• 1⁄2 lb. unsalted butter, softened
• 1⁄2 cup confectioners' sugar, plus 2 cups for dredging
• 1 tsp. vanilla extract

Directions

1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄2 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.
2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5-10 minutes.
3. Meanwhile, place remaining 1-2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

Jam-Filled Mezzaluna Cookies

Dahlia Narvaez

Ingredients

• 1 1/2 cups pastry flour, plus more for dusting
• 2 tablespoons granulated sugar, plus more for sprinkling
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
• 1 tablespoon pure vanilla extract
• 1 large egg white
• 1/2 cup seedless raspberry or blackberry jam
• 1/2 cup thinly sliced blanched almonds
• Sifted confectioners' sugar, for dusting

Directions

1. In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar. Add the butter and, using a pastry blender, your fingers or 2 dinner knives, blend the butter into the flour until the mixture resembles coarse meal. Sprinkle on the vanilla and knead gently until a dough forms. Pat the dough into a disk, wrap in plastic and refrigerate until thoroughly chilled, at least 1 hour.
2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper and refrigerate. Cut the dough into 4 pieces. Working with 1 piece at a time and leaving the rest in the refrigerator, roll out the dough 1/8 inch thick on a lightly floured work surface. Using a 4-inch round biscuit cutter, stamp out as many rounds as possible; gather and reserve the scraps.
3. Brush the edges of each round with some of the egg white. Spoon 1 rounded teaspoon of jam onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal. Transfer the mezzalune to one of the chilled baking sheets, spacing them 2 inches apart. Repeat with the remaining 3 pieces of dough and filling, then repeat with the gathered scraps. Refrigerate themezzalune for at least 10 minutes.
4. Brush the mezzalune with egg white, sprinkle with granulated sugar and top with a generous sprinkling of sliced almonds. Bake in the upper and lower thirds of the oven for about 40 minutes, until golden brown, switching the pans halfway through for even baking. Transfer the cookies to a rack to cool. Dust with confectioners' sugar and serve.

Make ahead: The baked mezzaluna cookies can be stored at room temperature in an airtight container for up to 2 days or wrapped tightly in plastic and frozen for up to 2 weeks. Thaw at room temperature before serving.

Candy Cane-Chocolate Cookies

Linda Lomelino

Ingredients

• 12 oz dark chocolate (70%), chopped, divided
• 4 tbsp salted butter
• 1/2 cup all-purpose flour
• 2 pinches baking powder
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz milk chocolate, melted
• crushed candy cane

Directions

1. Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
2. Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
3. Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
4. Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
5. Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

Happy baking!

Chanukah/Hannukah/Hanukkah Desserts for Sunday

Lemon rosemary scones for
post-Thanskgiving relaxation

Happy Thursday everyone! Lizzy Bee's Bakery has been bustling with business this holiday season, making cupcakes, cookies, pies, and more! If you live in the New York City tri-state area, be sure to get your holiday orders in now!

Gingersnaps and sugar cookies
for a 1st birthday party

 In the meantime, Chanukah will soon be upon us and it's time to start getting ready to fry our desserts. Tis the season for sufganiyot, or donuts, and other delicious Chanukah treats. Follow the recipe closely and always be careful around splattering oil!

Strawberry Sufganiyot
Uri Scheft and Rinat Tzadok

Ingredients
Dough:

• 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
• 3—4 cups all-purpose flour, divided, plus more for surface
• 1 tablespoon plus 1/4 cup sugar
• 2 large egg yolks
• 1 large egg
• 1/2 cup warm whole milk
• 1/2 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon brandy (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon vanilla extract



Mini lemon cupcakes with
delicious cream cheese frosting

• 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more

Frying and assembly:

• Vegetable oil (for frying; about 8 cups)
• 1 1/2 cups strawberry jam
• Powdered sugar (for dusting)

Special equipment: A deep-fry thermometer; piping bag, and 1/4" round tip; 2 1/2"-diameter biscuit or cookie cutter

Directions
Make the dough:

1. Combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer*; let stand until yeast starts to foam, about 5 minutes.
2. Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
3. Add 6 tablespoons butter 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.)
4. Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny—the dough will begin to pull away from the sides of bowl and climb up dough hook.
5. *If you don't have a stand mixer, you can get the same results by mixing the dough with a sturdy wooden spoon and kneading on a lightly floured surface.

Knead and proof the dough:

1. Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.

Cut the dough:

1. Roll out dough on a lightly floured surface until 3/4" thick. Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once.
2. Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40–50 minutes.
3. If you are not ready to fry dough, refrigerate rounds up to 3 hours.

Fry the dough:

1. Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4" and heat over medium-high heat until thermometer registers 350°F. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.

Fill and finish the sufganiyot:

1. Pulse jam in a food processor until smooth (this will make it easier to pipe). Scrape jam into piping bag fitted with 1/4" tip*. Insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
2. *If you don't have a piping bag, make a shallow hole with a toothpick, then use a plastic bag with a 1/4" opening cut diagonally from 1 corner.

Switch it up:Once you master the sufganiyot technique, you can swap in whatever preserve, pastry cream, or sugar coating you'd like.

Chocolate-Cinnamon Babkallah

Claire Saffitz

Ingredients

Dough:

• 1/2 cup whole milk
• 1 1/4 ounces. envelope active dry yeast
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted, cooled, plus more
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 3 cups all-purpose flour, plus more

Filling and assembly:

• 6 ounces bittersweet chocolate, finely chopped
• 1/3 cup (packed) light brown sugar
• 1 1/2 teaspoons ground cinnamon
• All-purpose flour (for surface)
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg yolk
• Granulated sugar (for sprinkling)

Directions

Dough:

1. Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
2. Whisk in egg yolks, vanilla, and . cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5-10 minutes. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1 1/2-2 1/2 hours.

Filling and assembly:

1. Mix chocolate, brown sugar, and cinnamon in a small bowl. Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12"-long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
2. Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger, 1-2 hours.
3. Preheat oven to 350°. Beat egg yolk with 1 tablespoon water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and "Babkallah" sounds hollow when bottom is tapped, 35-45 minutes. Let cool on a wire rack.

Happy baking!

Thanksgiving Dessert Countdown: Fast

Happy Monday! We are in the Thanksgiving week frenzy: supermarkets are packed, traffic is bad, and you get that last minute phone call that crazy Uncle Sal is joining you for the holiday (and your dessert table is lacking!). Here are a few recipes that take less than 30 min to prep, you can toss in the oven, and present on your beautiful table.

Apple-Molasses Spice Cake
 Real Simple

Ingredients

• 1/2cup vegetable oil, plus more for the pan 
• 2 cups all-purpose flour, spooned and leveled, plus more for the pan
• 1 1/2teaspoons baking soda
• 1teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup molasses
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon grated fresh ginger
• 2 Granny Smith apples—peeled, cored, and cut into 1/2-inch pieces
• confectioners’ sugar, for serving

Directions

1. Heat oven to 350° F. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and ½ cup boiling water. Add to the flour mixture and whisk until just combined (do not overmix). Fold in the apples.
3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely. Before serving, dust with the confectioners’ sugar.

Chocolate-Bread Parfaits

Lidia Bastianich

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup hot brewed espresso or very strong coffee
• 2 tablespoons sugar
• 2 tablespoons dark rum
• 1/2 pound white Pullman bread—crust removed, bread cut into 1-inch cubes (6 cups)
• 1 1/2 cups heavy cream
• 1 cup sliced almonds (4 ounces)

Directions

1. Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.
2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
4. Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.
5. Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream and almonds. Serve at once.

Happy Thanksgiving!

Thanksgiving Dessert Countdown: Pecans

Happy Wednesday! Today let's talk about a southern Thanksgiving tradition, but often overlooked in the north: pecans. Whether you say peCANs or peCAHNs, these little nuts give you an option besides the usual pumpkins and cranberries. Hide the kids with allergies, and let's dig in:

Old-Fashioned Pecan Pie
Andrea Albin

Ingredients

• Pastry dough
• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound)
• Accompaniment: whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F with a baking sheet on middle rack.
2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Cooks’ note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.

Chocolate-Toffee Pecan Tart

Food Network Kitchens

Ingredients

For the Dough:

• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup Dutch-process cocoa powder
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, beaten

For the Filling:

• 1 1/2 cups pecan halves
• 10 tablespoons unsalted butter
• 6 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2/3 cup light corn syrup
• 1/4 cup packed dark brown sugar
• 3 large eggs, beaten
• 3 tablespoons bourbon

Directions

1. Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
2. Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
3. Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
4. Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
5. Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

Maple Pecan Cookies

Gerry Moss

Ingredients

• 2 sticks (8 ounces) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 1/4 cups pecans, coarsely chopped (4 1/2 ounces)

Directions

1. In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes. Gradually beat in the sugar until well blended.
2. In a small bowl, whisk the egg yolk with the maple syrup and vanilla. Drizzle the egg-yolk mixture into the butter, beating at low speed until incorporated.
3. Using a wooden spoon, stir in the flour and pecans. Divide the dough in half and shape into 2 disks. Wrap each disk in plastic and refrigerate until chilled, at least 2 hours or overnight. Let the dough stand at room temperature for 10 minutes before rolling it out.
4. Preheat the oven to 325°. Roll out each disk of dough 1/4 inch thick between 2 sheets of wax paper. Cut the dough into 2-inch rounds and transfer to baking sheets lined with parchment paper. Bake for 20 to 25 minutes, or until golden. Transfer the cookies to wire racks to cool.

MAKE AHEAD: The dough can be frozen for up to 1 month. The cookies will keep for up to 1 week in tightly sealed tins.

Thanksgiving Dessert Countdown: Cranberries

Just a little photo to get you in the
giving mood.

Happy Tuesday! We're talking about nature's sweet tarts today; let's talk cranberries! Not just for sauce (or centerpieces!), cranberries make a grown up and elegant addition to the dessert table. I'm always saddened by the number of people who won't eat the pumpkin pie (who doesn't love pumpkin?!), and apple pie can get a little blah no matter how many times you add a twist with a cheddar cheese crust. Cranberry appeals to a different audience - perhaps those who prefer citrus cakes and curds. Enter the little red berry! Let's see some of our options:


For the aforementioned citrus lovers.
Lemon-Cranberry Pie Bars
Sarah Jordan

Ingredients

• 1 cup cranberries
• 2 3/4 cups granulated sugar
• Pinch of ground cloves
• 1/4 cup water
• 4 large eggs
• 2 egg yolks
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 3/4 cup all purpose flour
• Baked Press-In Crust
• Confectioners' sugar, for dusting

Directions

1. Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
2. In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
3. Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.

MAKE AHEAD: The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.

A combo for the crowd that can't wait for Christmas.

Sticky Cranberry Gingerbread

Melissa Clark

Ingredients

• 2 cups/8 ounces/266 grams fresh or frozen cranberries
• 1 cup/200 grams granulated sugar
• 1 stick/4 ounces/113 gramsunsalted butter
• ⅔ cup/133 grams dark brown sugar
• ½ cup/120 milliliters whole milk
• ½ cup/120 milliliters maple syrup
• ¼ cup/60 milliliters molasses
• 1 ½ cups/185 grams all-purpose flour
• 1 tablespoon/5 grams ground ginger
• ½ teaspoon/1 gram groundcinnamon
• ½ teaspoon/3 grams baking powder
• ½ teaspoon/3 grams kosher salt
• ¼ teaspoon/1 gram baking soda
• ¼ teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Directions

1. Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
2. In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
3. In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
4. In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
5. Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

For shortbread lovers (like my dad).

Cranberry Shortbread

Mary-Frances Heck

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
• 1 10-ounce bag fresh (or frozen, thawed) cranberries
• 1/4 cup fresh grapefruit juice
• 1 teaspoon grated grapefruit zest

Directions

1. Preheat oven to 350°F. Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
2. Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
3. Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD: Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
4. Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD: Cranberry topping can be made 3 days ahead. Cover and chill.
5. Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.

Happy baking!