Chocolate Dipped Ginger Snaps + 5 Ginger Cookie Links

After training for and completing my third marathon, my words and stories are struggling to emerge.  Heart to head to hand, muddled pathways and tired bones continue two weeks after crossing the finish line.  So, I bake a simple and delicious cookie to share with you…and wait for my words to return, the exhaustion to pass.  Until then, enjoy this cookie with others and a glass of cold milk.

Chocolate Dipped Ginger Snaps

A soft-baked gingersnap cookie, covered in raw sugar and dipped in semi-sweet chocolate. 

Recipe barely adapted from Art of Simple Food by Alice Waters

Makes about 24 cookies

Ingredients:

2 cups flour

1 + 1/2 teaspoons baking soda

1/2 teaspoons kosher salt

2 teaspoons cinnamon

1 + 1/2 teaspoons ground ginger

1 stick + 3 tablespoons unsalted butter, at room temperature

2/3 cup of sugar

1 teaspoon vanilla extract

1/4 cup molasses

1 egg, at room temperature

1/2 cup raw sugar

3/4 cup semi-sweet chocolate chips, melted (I used Guittard chocolate chips.)

Directions:

In a medium bowl, whisk together flour, salt, cinnamon, and ginger.  Set aside.  Using a stand mixer with a paddle attachment beat the butter until light and fluffy.  Add the sugar and continue mixing, scraping down the sides and bottom of the bowl once or twice.  Next, add the vanilla extract, molasses, and egg.  Beat until combined.  Reduce the speed to low and add the dry ingredients.  Continue mixing on low-speed until just combined.

Pre-heat your oven to 350F.  While the oven is preheating, chill the dough.  Line two baking sheets with parchment paper.  Pour raw sugar into a bowl.

Using a 2-inch cookie scoop, scoop the cookie dough into rounded balls.   Dip cookie dough balls into raw sugar, covering completely and place on the prepared baking sheet.  Using the palm of your hand, flatten the dough slightly, until the ball looks like a 2-inch circle.  Bake until set, about 10 minutes, one cookie sheet at a time.  Allow cookies to cool for 2 minutes before removing to a wire rack to cool completely.  While the cookies cool, melt the chocolate.  Once the cookies are cooled completely, dip half of the cookie into the melted chocolate.  Allow the cookies to set completely before packaging.  Enjoy!

5 Ginger Cookie Links

Ginger infused caramel and bittersweet chocolate come together in this delightful chocolate caramel cookie.  Head to I am Baker for the recipe.

Looking for an easy, go to cookie for the holidays?  Head to Not Without Salt for a brown butter ginger cookie with mascarpone cream.  This recipe is now on my must-try list!

Bon Appetempt’s ginger cookies with chocolate and dried apricots is a cookie that cannot be missed this holiday season!

If you are a fan of white chocolate, check out Cooking Classy’s white chocolate dipped ginger cookies.

Prefer crispy gingersnap cookies over soft?  Head to A Thought For Food for Brian’s recipe.

Cherry Crumb Pie + 5 Must Try Pie Links

 

 

We planted bamboo in our backyard, placing the roots in a thick plastic bag so as to prevent the invasive species from taking over our yard entirely.  The roots were then covered with a thick layer of soil and neatly outlined with gray stone bricks.  We made a choice: restrict the plant’s natural growth pattern.  Watch and see.  Wait and wonder. Will it flourish in such restrained, unnatural conditions?

Yes.  It reached for the sun, ached for it really.  Absorbed the rain like a drunk, waiting patiently for a change of state, until finally, its branches hung heavy with delicate chartreuse leaves.  It pushed itself to the very corners of the neat space it inhabited, hoping, I think, to cross the stone barrier and when it realized some things are just not possible, it reached for the moon and sun, Orion and the Big Dipper.

The bamboo tolerated dog piss, little hands shaking and pulling at it, suffocating mounds of snow, branch breaking ice, drought and heavy rains.  Many long and relentless days and nights tested the bamboo season after season and yet it stood, reaching higher every day.

Today I watch the bamboo from our kitchen, my view partially obscured by an old air conditioner rattling away, attempting to bring relief to an old house surrounded by more concrete than grass.  In the stove, a cherry crumb pie bakes.  I can smell cinnamon and vanilla build in the air while the heat from the stove thwarts the cool air blowing from the AC.  The kids play outside on the swing set.  Red-faced, dirty feet, sticky skin, happy. The dog surveys our small yard, weaving in and around the kids, the toys.  [Life’s junk, carried from one place to the next as if it holds value.]  Nose to the ground she sniffs the same smells.  [Are you hoping for something new, sweet girl?]  And the bamboo? The bamboo bends a bit with the wind.  It waits patiently, absorbing what it can, not asking too much, quietly preparing for the next growth spurt.

I envy the bamboo.

Cherry Crumb Pie

Pie crust recipe adapted from The Washington Post

Cherry filling recipe adapted from My Baking Addiction

Crumb topping adapted from My Recipes

Serves 6-8

Ingredients for Pie Crust:

1 + 3/4 cups + 1 tablespoon all-purpose, unbleached flour

1 tablespoon raw sugar

1 + 1/4 teaspoons kosher salt

seeds scraped from 1 vanilla bean

16 tablespoons unsalted cold butter, cut into 1/2 inch cubes

1/2 of very cold water

Directions for pie crust:

Grab a medium bowl and sift flour into the bowl.  Whisk in the sugar, salt, and vanilla bean seeds.  Add the butter.  Combine butter and flour with your fingers until the butter resembles small peas.  Stir in the cold water, a little at a time, until shaggy dough forms.  If the dough is too wet, add a bit more dough or if it is too dry add a just spoonful of water.  Knead the dough into a ball.  Wrap in plastic, refrigerate and allow to rest while you make the cherry pie filling.

Ingredients for cherry pie filling:

5 cups of fresh cherries, washed and pitted

1/2 cup of sugar

1/4 teaspoon of vanilla

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

2 tablespoons of lemon juice

1/2 cup water

4 tablespoons of cornstarch

Directions:

Add cherries, sugar, vanilla, salt, and cinnamon to a medium sauce pan.  In a small bowl mix together the water and cornstarch to make a slurry.  Add the water/cornstarch mixture to the cherries.  Stir to combine.  Over medium heat, bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes.  Remove from heat and allow to cool.  **Filling can be made several days ahead.  Be sure to store in an air-tight container and refrigerate.**

Ingredients for crumb topping:

1/2 cup or 1 stick unsalted butter

3/4 brown sugar

3/4 cup all-purpose unbleached flour

3/4 old fashion oats

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions for topping:

Add all of the dry ingredients to a medium bowl and stir together.  Next, add the butter.  Combine the butter and dry ingredients with your fingers until the mixture resembles wet sand.  Set aside or refrigerate in an airtight container until ready to use.

Pie Assembly Time!

Preheat your oven to 350F.  While the oven is preheating, flour a work surface.  Divide dough in half.  Roll out one portion of the dough into a 14-inch round.  Place gently in pie plate, pressing into the corners.  Trim the excess to 1+1/2 inch overhang.  Fold the overhang to the middle to create a 3/4 inch border all around that sits on the rim of the pie plate.  Refrigerate the pie crust for 20 minutes before proceeding.  (While the pie crust is chilling wrap the second portion in plastic wrap and refrigerate for another use.   Clean up a bit and before you know it the crust will be ready!)

Add filling to pie and spread evenly.  Top cherry filling evenly with crumb topping.  Brush a bit of heavy cream on the border of the pie crust.  Place the pie in the oven on the middle rack and bake until golden brown and bubbling, about 50-60 minutes.  Remove from the oven and allow to cool on a wire rack.  Serve with a generous scoop of vanilla ice cream or as is.  Enjoy!

**Pie can be kept at room temperature lightly wrapped in aluminum foil for a couple of days but I doubt it will last that long.**

5 Must Try Pie Links

Take advantage of peach season and make my peach ricotta pudding pie.

If a pie feels like too much work, try Whole Hearted Eats dark fruit galette.

Craving ice cream?  Try Jelly Toast’s marshmallow ice cream pie or my recipe for bourbon brown sugar ice cream pie.

Fall is just around the corner and I can’t wait to make Pastry Affair’s caramel apple crumble pie.  Yum!

Key Lime Pie + 5 Pie Free Key Lime Links

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I wish I had a story for you, a perfect snippet that makes you feel great, big wonderful things.  But, writing is a slog even in the best of circumstances.  So on this cold, rain-swept June day (damn you New England!) I’ll share a bright, tasty key lime pie recipe with you.  And hope.  Hope the rain clouds move elsewhere (literally, move anywhere else) my mind clears (sleep come back to me!), my chest feels less heavy (the weight of just too much + a cough) and remember this bit of wisdom from T.S. Elliot’s East Coker:

“I said to my soul, be still, and wait without hope
For hope would be hope for the wrong thing; wait without love,
For love would be love of the wrong thing; there is yet faith
But the faith and the love and the hope are all in the waiting.
Wait without thought, for you are not ready for thought:
So the darkness shall be the light, and the stillness the dancing.”

 

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Key Lime Pie     

Recipe adapted from Smitten Kitchen

serves 6-8

Ingredients for the crust:

1 + 1/2 cups of finely ground graham cracker crumbs  (takes about 10 graham cracker sheets)

3 tablespoons sugar

a good pinch of kosher salt

a good pinch of ground ginger

7 tablespoons unsalted butter, browned

Ingredients for key lime filling:

4 large egg yolks

1 14 ounce can of sweetened condensed milk

1/2 cup + 2 tablespoons of Nellie and Joe’s key lime juice

Ingredients for topping:

3/4 cup heavy cream, cold

2 tablespoons of confectioners’ sugar

1 teaspoon of vanilla

zest of two limes

Directions:

Pre-heat the oven to 350F.  Make the graham cracker crust.  To make the graham cracker crust, use a food processor fitted with a blade attachment and pulse the graham crackers until fine.  Add the sugar, salt, ginger and melted browned butter.  Pulse several times until the crumbs resemble wet sand.  Pour the crumbs into a 9 inch pie pan and press firmly but evenly across the bottom and up the sides.  Bake until light brown, about 10 minutes.  Remove from oven and cool completely on a wire rack.

Next, make the filling.  Using a stand mixer fitted with a paddle attachment, beat the egg yolks until pale and thick, about 5 minutes or so.  Add the sweetened condensed milk and beat until combined and thick.  Remove the bowl from the stand mixer and whisk in the key lime juice until well combined.  Pour filling into cooled crust.  Bake for 10 minutes or until filling is set but not brown.  Allow the pie to cool completely on a wire rack before adding the whipped cream.

While the pie cools, beat the cold cream, sugar and vanilla until soft peaks form.  Do not over beat!  Spread whipped cream evenly over the pie.  Add lime zest decoratively.   Chill for a couple of hours before serving.  Enjoy!

**Pie will last for a week in the refrigerator.**

5 Pie Free Key Lime Links

Looking for a quick and easy key lime recipe?  Head to Cake Whiz for Abeer’s key lime cookie recipe.

Key lime pie in bar form with a twist: a pistachio graham cracker crust.  Yes, please! Head to Hummingbird High for the recipe.

Craving chocolate?  Check out Sally’s Baking Addiction’s dark chocolate key lime truffles.

Every home baker should try making a magic cake.  A little bit science, a bit of magic and you end up with three layers of cake: sponge, custard and fudge coming together in one subtly sweet bite.  Curious?  Head to Foodness Gracious for key lime pie magic cake recipe that is sure to surprise your taste buds.

For all of the vegans out there I found a vegan key lime pie recipe at Minimalist Baker. Check it out!

Chocolate Cake Pan Cake + 5 Lovely Cake Links for Mother’s Day

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I think of her most often when the lilac bushes bloom in May.  I inhale their sweet floral scent deeply and see her as she was: short, dark curly hair framing her square face, beautiful brown eyes shining below thick eyebrows; strong hips sitting wide, above long skinny legs.  Her easy smile.

I kneel on the damp ground, searching for a four-leaf clover while blades of grass, small stones and drying mud stamp petrified impressions on my bony knees.  Looking haphazardly for luck, searching, minute after minute, for a clover windfall.  She walks by, the white rubber soles of her navy Keds grass-stained, her khaki chino shorts a bit stained with the morning’s bacon grease spatters and long tan arms brushing past her hips as she moves towards the grape vines and lilac bushes.  She pops a grape into her mouth, smiles. She pulls a pair of shears out of her back pocket and cuts a few clusters of lilacs, gathering them in her tanned, slightly wrinkled hands.  I love her absolutely, as only a child is able to love.  She is the great love of my life.

“What are you looking for, Kel?”

“A lucky clover.”

“You won’t find any luck around here.”  She says with a quick laugh and a half hearted smile.  [Decades later I will understand the multiple meanings of that one powerful sentence.]

Thirty years later, hip to hip, we inch across the driveway to my father’s car.  I carefully hold her twiggy arms.  Veins, tendons, bones now evident underneath her bruised paper-thin skin.  The weight of her body leaning against mine is barely felt.

[Time passes.  Time is an unsparing critic.]  

I want a chocolate cake for my birthday,” she says out of the blue.  I kiss her on the cheek and breathe in her powdery scent, hoping some of her smell will latch onto my shirt.  

“Ok, I’ll make you a chocolate cake.” I say as I ease her into the passenger seat pulling the seat belt across her concave chest, buckling her in like I do with own my children.  She smiles, turns away from me and stares straight ahead through the bug splattered windshield.  I know she is moving away from me, letting go.  She knows I understand this.  And yet, come August, with some luck, I’ll make her a chocolate cake.

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Chocolate Cake Pan Cake with Whipped Chocolate Ganache Frosting

cake recipe adapted from King Arthur Flour’s Original Cake Pan Cake

whipped ganache recipe barely adapted from allrecipes.com

serves 8-10

Cake Ingredients:

1 + 1/2 cups unbleached, all-purpose flour

3/4 cup vanilla sugar

1/4 unsweetened natural cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon espresso powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1/3 cup vegetable oil

1 cup milk ( I used 2%)

Directions:

Preheat the oven to 350F.  Grease an 8 inch square pan and set aside.  (You may also use a 9 inch round pan.)

Place dry ingredients in a medium size bowl and whisk together.  In a separate bowl, whisk together the vanilla extract, vinegar, oil and milk.  Pour the wet ingredients into the dry ingredients and stir until well combined.  Pour the  batter into your prepared pan.

Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs.  Begin checking the cake around 22 minutes.

Remove from oven and allow to cool in the pan sitting on a wire rack.

While the cake cools make the whipped chocolate ganache frosting.

Fluffy Whipped Ganache Ingredients:

9 ounces of semisweet  chocolate, chopped or use chips

1 cup heavy cream

1 tablespoon dark rum

Directions:

Place the chocolate in a medium bowl and set aside.  Heat the heavy cream in a sauce over medium heat until it just begins to boil.  Pour the cream over the chocolate and let stand for 5 minutes.  Add the rum and whisk until completely smooth and shiny.  Cool the ganache until thick.  (I let it sit on our counter at room temperature for a couple of hours.)  Once cool whip the ganache using a stand mixer fitted with a whip attachment until very light and fluffy.  Spread evenly over cake.  Slice the cake and serve with a cold glass of milk.  Enjoy!  (Cake will last up to two days stored in air-tight container at room temperature.)

5 Lovely Cake Links for Mother’s Day

Treat your crazy mom to a crazy cake: strawberry pazzo cake with herbed creme fraiche. Pazzo means crazy in Italian which describes this cake well; balsamic vinegar drizzled over a sweet strawberry cake.  I’m intrigued!

Speaking of strawberries, check out my recipe for a cold oven strawberry pound cake mom is sure to love.  Or head to My Name Is Yeh for Molly’s cardamom vanilla cake with strawberry filling and cream cheese frosting.  I’m drooling.

Looking for a simple yet delicious cake recipe?  Head to Food 52 for their olive oil cake recipe.

Don’t feel like baking? Check out Baker’s Royale lemon ice box cake.  Yum!

Meyer Lemon Upside Down Poppy Seed Cake + 5 Must Try Upside Down Cakes!

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I nearly missed these smooth skinned beauties neatly stacked like a pyramid of little suns, nestled between the overpriced organic lemons and limes.  I blame my 3-year-old for the near miss.  Grocery shopping with him is like wrestling a bear while trying to maintain some composure and getting everything on my list.  A nearly impossible feat! And yet somehow, out of the corner of my eye or the eyes that exist on the back of my head, I noticed the plump, canary yellow orbs.  I grabbed one, rubbed my thumb across its glossy skin and held it to my nose.  Sweet, floral, bright; a perfect contrast to the heavy, cheese and meat laced comfort food coming out of my kitchen this time of year.

Unsure of what to do with them or the $2.99 a pound price tag, I placed a few in my cart anyway; picked up my 3-year-old who was elbow deep in the organic (oh c’mon) chocolate malt balls candy bin, which, by the way, is oddly placed in between the produce and fancy cheese, (another WTF moment in a long month of WTF moments); and carried on.

I admired the little lemons sitting in our fruit bowl on our sometimes sticky, sometimes clean, kitchen island for a few days before deciding to make an upside down cake.  Sexier recipes for a lemon curd, preserved lemons, cupcakes and pastry cream enticed me briefly before I settled on this 1920s throwback.  Something about taking an old-fashion dessert and modernizing it with Meyer lemons and poppy seeds appealed to me post inauguration.

So I got to work thinly slicing a few lemons, melting butter and sugar together to create a syrupy, caramel like topping and carefully placing the lemons on top of the delicious goo. Next, I made a butter cake batter adding Meyer lemon zest and poppy seeds which made it taste exactly like my Mom’s famous lemon poppy-seed tea cake.  Fifty-five minutes later I had a tender, sweet, subtly tart and modern upside down cake.  I hope this cake brightens your January as much as it did ours.

Meyer Lemon Upside Down Poppy Seed Cake

recipe adapted from Baking Illustrated Fresh Fruit Upside Down Cake

Serves 8 -10

Ingredients for topping:

5 tablespoons unsalted butter

1/2 cup light brown sugar

1/4 cup dark brown sugar

3 Meyer lemons, sliced 1/4 inch thick, seeds removed

Directions:

Grease the bottom and sides of a 9 inch round pan thoroughly.  Set aside.  Using a medium sauce pan, melt the butter over medium heat.  Add both brown sugars , stir and cook until the mixture foams, about 3 to 4 minutes.  Pour the butter/sugar mixture into your prepared pan and spread evenly across the bottom of the pan with a spatula.  Arrange the lemon slices in concentric circles.  Set aside.

Ingredients for cake:

1 + 1/2 cups unbleached, all-purpose flour

3 tablespoons cornmeal

1 + 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon poppy seeds

8 tablespoons unsalted butter, at room temperature

1 cup sugar

4 large eggs, separated and at room temperature

2 teaspoons vanilla extract

zest of 1 Meyer lemon

2/3 cup of milk

Directions for cake:

Place oven rack in the lower middle position and pre-heat your oven to 350F.

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

Using a stand mixer, cream the butter at medium speed.  Slowly add the sugar followed by the lemon zest.  Beat until pale and fluffy, about 2-3 minutes.  Add the egg yolks and vanilla, scraping the sides and bottom of the bowl with a spatula once or twice.  Next, reduce the speed to the lowest setting and add the dry ingredients and the milk, alternating until both are incorporated into the batter.  Mix until the batter just becomes smooth.

In a separate large bowl, beat the egg whites until stiff peaks form.  Gently fold in one-quarter of the egg whites to lighten the batter.  Then fold in the remaining egg whites until they are completely incorporated.  Pour the batter into your prepared pan, spreading evenly with a spatula.  Bake until the top of the cake is golden brown and a cake tester inserted in the center of the cake comes out clean, 55-60 minutes.

Allow cake to cool on a wire rack for a few minutes.  Run a paring knife around the edge of the cake to loosen it from the pan.  Place a serving plate over the pan, hold in place and flip so the cake is now sitting on the platter.  Remove cake pan.  If some lemon slices stick to the bottom of the cake pan, remove them and place on top of the cake.  Serve at room temperature.  Enjoy!

**Cake will last two days stored in an air-tight container, at room temperature.**

5 Must Check Our Upside Down Cakes

Craving  more citrus in your life?  Head to Broma Bakery for an upside down winter citrus cake that is sure to brighten any January day.

Before pear season is gone, make Fix Feast Flair’s cardamom pear upside down cake.

Love grapefruit?  Check out Food on Fifth’s recipe for a grapefruit upside down cake.

Spring will come and when it does make Martha’s plum-blueberry upside down cake.  This is on my must make list.

I love all things banana flavored so I need to make David Lebovitz’s banana upside down cake, knowing my picky nine-year old will refuse to eat it.  Banana hater.

Baileys Butterscotch Pudding Pie + 5 Unique Pudding Pie Links

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She drove home from the hospital in silence, headlights of passing cars illuminating her briefly before disappearing into the night.  If she hadn’t been alone, one might have noticed the smeared mascara underneath her tired, blue eyes.  Or maybe they would have noticed her wrinkled blue scrubs, a bit of blood splatter on the right leg from a man, or rather, a boy she attempted to save just hours before.

[“Please don’t let me die!” He pleaded while grabbing her shirt, yanking her stethoscope.  She, now, a metaphysical lifeline to a boy nearly gone.  When his grip on her softened, she removed his hand from her shirtsleeve and placed it across his heart.  Stupid kid, she thought.  Look what you have done.  No, she wasn’t cold, but removed.  After all, how could one carry the pain of so many? Damn near impossible.  She had tried.]

The headlights of her station wagon grazed the moonlit snow as pulled into the driveway of her picturesque, yet, modest colonial standing dark and peaceful at midnight.

[Tonight the kids would be asleep.  And her husband?  Passed out in their loveless bed, entangled in the sheets, snoring, farting, reeking of beer.  At least he was in bed.  A welcome change, really, to the nights when he chose to pass out on the living room floor among the toys that were never picked up and the dog hair that blew around the matted carpet like tumbleweeds.]

She sat in her car inside their cluttered garage (bikes, broken toys, Costco bags of toilet paper and paper towels, trash cans permeating the bitter night air) and thought briefly about not going inside.  Is that really an option?  Of course not.

The house-keys slid easily into the lock, reminding her she was home.  She placed her jacket on the overcrowded coat hat rack, someday I’ll organize this, and walked into the kitchen.  Dirty dishes were piled high in the sink, dried ketchup smears decorated their kitchen island, beer cans acted as cairns, marking where his latest, desperate internal battle took place. 

[She sighed.  12:15 AM .  Instead of tackling the mess in the kitchen and the one sleeping in her bed, she would have a drink, ring in the new year with a cold glass of Baileys. ]

The family dog slept curled up against the over-stuffed, milk stained Lazy Boy chair.  She lowered herself into the chair, careful not to wake the dog or spill her drink.  [Did it matter?]  She muted the TV , watched the lovers and strangers in Times Square kiss, desirous for an imagined fresh start.  She understood that craving.

The blue glow from the TV lit her scrubs just enough for the blood splatter to reappear. She rubbed a single finger across it.  The blood soaked in and dry now.  [For a moment she thought of licking  her finger.  A single lick of his blood: water, salt, red and white blood cells, microscopic bits of him dissolving on her tongue and living for as long as she lived.]  She held the glass to her mouth, let the ice cubes hit her lips and took a long sip of the creamy, sweet Baileys.  This year she would save the only life she could save: her own.

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Baileys Butterscotch Pudding Pie

pudding recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

chocolate wafer crust adapted from Williams Sonoma

Serves 6

Ingredients for Pudding:

5 large egg yolks

1 tablespoon cornstarch

1 cup dark brown sugar, packed

1/2 cup of water

1 teaspoon kosher salt

2 cups of milk (not fat-free)

2 cups heavy cream

2 tablespoons unsalted butter

2-3 tablespoons Baileys Irish Crème

1 tablespoon vanilla extract

whipped cream for topping (optional)

chocolate shavings or crushed chocolate wafer cookies for topping (optional)

Directions:

Grab a medium bowl and whisk the egg yolks and cornstarch until well combined.  Set aside.

Add the brown sugar, salt, and water to a medium saucepan placing the pan over medium-low heat.  Stir until the sugar dissolves and begins to bubble.

Increase the heat to high and bring to a boil, without stirring, until the mixture becomes thick and dark, about 5 minutes.  Remove from heat.  Add the milk and heavy cream.  (Be careful! It will bubble.)  Whisk until all butterscotch bits at the bottom of the pan dissolve.

Place the pan over medium-high heat and bring the mixture to a boil.  Do not step away, the mixture could boil over!  Once it reaches a rapid boil, decrease the heat and slowly pour half of the butterscotch mixture to the egg yolks, whisking well to combine.  Now add the custard to the remaining half of the butterscotch mixture.

Whisk over medium heat until the custards just begins to gently boil and coats the back of your spoon, about 3 minutes. ( The custard is ready when it coats the back of spoon.  To be sure, draw your finger across the back of the spoon.  Your finger should leave a mark through the custard and not run back together.)  Remove from the heat.  Add butter, Baileys and vanilla.  Stir until butter is completely melted and the custard is smooth.  Strain through a fine mesh sieve.  Pour custard into a bowl and chill, uncovered, until very cold and pudding like, about 4 hours.   I chilled it overnight.  Transfer to air-tight container and refrigerate until ready to use.

The pudding can be made two days ahead.

Chocolate Wafer Crust

Ingredients:

1 + 1/4 cups crushed chocolate wafers

5 tablespoons unsalted butter, melted

1 tablespoon sugar

Directions:

Pre-heat your oven to 350F.

Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin until they resemble crumbs.

Stir together cookie crumbs, melted butter and sugar in a bowl until the crumbs are moist.  Pat mixture firmly and evenly into a 9 inch pie pan.  Be sure to cover both the bottom and sides of the pan.

Bake for 10 minutes.  Cool completely before filling.

Crust will last, unfilled, for several days well covered and at room temperature.

Assembly!

Add pudding to pie crust, filling it to the top.  (You will have leftover pudding.)  Top with fresh whipped cream, shaved chocolate and/or cookie crumbs.  Chill until ready to serve.  Enjoy!

**Add the pudding to the crust no more than a day before serving it.  The crust will start to get soggy after a couple of days**

5 Unique Pudding Pie Links

Looking for a unexpected spice in your life?  Head to A Cozy Kitchen and make green chili chocolate pudding pie.  Sounds weird but I bet it is delicious.  Embrace the weird.

Vegans rejoice! Ambitious Kitchen has a recipe for vegan chocolate avocado pie that sounds amazing!

A fudgey layer of chocolate pudding covers a sweet chocolate cookie crust and is topped with a light and airy vanilla pudding.  Intrigued? Want the recipe?  Head to Mel’s Kitchen Cafe for the recipe.

Butterscotch pudding meets cheesecake and makes this amazing pie by Bake or Break. Check it out!

Dreaming of peach season in January?  Check out my peach ricotta pudding cream pie recipe.  Swap out the fresh peaches for frozen and you’ll have a bit of summer in January.

Chocolate Dipped Rosemary Butter Cookies + 5 Can’t Miss Holiday Cookie Links

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Do you know 2am?  I’m guessing, yes.  You see the pitch-dark shadows, you hear creaking pipes.  Nearby deep,heavy breaths attempt to lull you to…sleep.  And yet.  One side proves as uncomfortable as the other, stomach, back, side again.  Round and round you go. Thoughts simultaneously occur, then evaporate into the cool night air, as if never thought.

Do not believe everything you tell  yourself late at night.  [Who said this?]   But, you do.  And then you carry them around with like a small child, tending to their needs.  They don’t need you. The people in this house/home, they need you.  

So, you drag your weary body out of bed, walk around a bit, looking for answers in another room.  [Cold floor meets warm feet, shocking you from the bottom to the top, leaving goosebumps on your bare arms.  Shiver followed by a longing for the bed that provides no respite.]  Answers are not found.

What’s the alternative?  Return.  Try again.  This time…

The god awful bed you curse at 2:37am welcomes you back like desperate lover.  You give in, conceding, this time, because a bit of comfort and rest is better than none at all.

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Chocolate Dipped Rosemary Butter Cookies

A savory, sweet, even floral cookie with a crunchy exterior meets chocolate and falls in love.  Cookie conceived at 2am.

Makes about 2 dozen

Butter Cookie Recipe adapted from Epicurious

Ingredients:

2 cups of all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

2 sticks or 1 cup unsalted butter, at room temperature ( I used Plugra Butter)

1 cup sugar

1 large egg

1 + 1/2 teaspoon vanilla

1 tablespoon finely chopped fresh rosemary

1 cup semi-sweet chocolate chips, melted

1 egg white

4 tablespoon raw sugar

festive sprinkles for decorating, optional

2 inch round cookie cutter, optional

Directions:

Using a medium bowl, whisk together flour, salt and baking powder.  Set aside.

Using a stand mixer with a paddle attachment or an electric mixer, beat butter until light and fluffy.  Add sugar and continue to beat for about 5 minutes, scraping down the sides and bottom once or twice.  Add the egg and vanilla and beat until well combined.

Slowly add the flour, beating until the dough just comes together.

Place the dough on a large piece of plastic wrap and press into a 8 inch circle.  Chill the dough for at least 4 hours or overnight.

When ready to bake, pre-heat your oven to 375F.  Line two baking sheets with parchment paper.  Set aside.  Place chilled cookie dough on a lightly floured piece of parchment paper.  Lightly flour rolling-pin and roll out dough to 1/4 inch thick.

Using a 2 inch round cookie cutter, cut out cookies and place on prepared baking sheets. (If cookies become difficult to cut out, freeze dough for 15 minutes, then proceed.)  Brush cookies with egg white and sprinkle with raw sugar.  Bake until puffed and golden brown at the edges, about  10-12 minutes.   Allow to cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling,  gently melt chocolate chips on the stove-top or in the microwave.

Once cookies are cool, dip in melted chocolate and place on a wire rack set inside a baking sheet lined with parchment paper.  Add festive sprinkles to chocolate, if desired.  Enjoy!

*Cookies will last up to 5 days.  Store in an air-tight container at room temperature.*

5 Can’t Miss Cookie Links for the Holidays

If you are a fan on linzer cookies, head to The Whole Bite for a chocolate linzer cookie recipe with dulce de leche.   I love this twist on a classic!

Still craving all things pumpkin?  Satisfy your craving with a batch of pumpkin cookies with brown sugar frosting.  Head to Creme de la Crumb for the recipe.

Crackle cookies are always a hit the holiday cookie swap.  Check out She Wears Many Hats double chocolate crackle cookie recipe.  Yum!

Have you ever tried an alfajore cookie?  I have the recipe for you.

This is a chocolaty twist on my favorite holiday cookie.  Check out the recipe here.