Few of us have time to prepare a spread of sandwiches, scones, and clotted cream to enjoy with an afternoon mug of tea, so my go-to accompaniment is a buttery, crunchy cookie.  That’s why I immediately flagged this recipe from The Kitchn. Butter, rosemary, and sugar? Perfect.

I followed the exact recipe from The Kitchn and had great results, but I wanted to try making a chocolate version. Truth: I liked the original, non-chocolate version more than the chocolate version I created. It didn’t let the rosemary flavor come through as much as I like. But! If you’re in the mood for a chocolate shortbread, give it a try.

Chocolate, Rosemary, and Walnut Brown Butter Cookies
Makes about 2 dozen (Adapted from The Kitchn)

• 1 cup unsalted butter
• 1 cup walnut halves, toasted and chopped small (none larger than pea-sized)
• 1 1/2 tablespoons rosemary, minced
• 1 1/2 cups flour
• 1/3 unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup confectioner sugar (or another 1/4 cup granulated, if you don’t have confectioners)

1. Melt the butter in a medium saucepan over medium-high heat. Swirl the pan occasionally until the butter stops foaming, turns brown, and small dark brown specks form. It will smell like roasting nuts. Remove from the heat and set aside to cool to room temperature.

2. Mix the walnuts, rosemary, and dry ingredients in a medium bowl. While beating on medium speed, add the cooled butter until it’s fully incorporated and the dough takes on the consistency of damp sand and holds together when you press it into a ball. Add a few teaspoons of water if it doesn’t hold.

3. Pour the dough onto a large cutting board or other work surface and form into two logs about 1 1/2 to 2 inches in diameter. Wrap tightly in plastic wrap and place in the freezer for at least thirty minutes (up to three days).

4. When you’re ready to make your cookies, preheat the oven to 350º and line two baking sheets with parchment paper.

5. Unwrap one of the dough logs and use a sharp knife to slice it into 1/4 inch cookies. Place them on the parchment paper about a 1/2 inch apart. Bake for 10-13 minutes. Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack. The cookies will keep in an air-tight container for up to two weeks.

When Christmas morning finally arrives, all I’ll want to do is collapse, but what better way is there to collapse than onto a couch with a sticky bun in hand? Even better, a sticky bun that’s easy to make and includes the flavors of the season, like citrus, cranberries, brown sugar, and lots (and lots) of butter. If you defrost your puff pastry overnight, this whole recipe should take ten minutes to put together, not counting the baking time.

It starts with mixing up some butter with brown sugar and orange zest.

Then, melt some non-zest-infused-butter, brush it on the puff pastry, and top with all sorts of delicious things.

Next, roll it up and slice it up. The filing will try to escape, but be strong.

Finally, drop spoonfuls of the orange butter into a muffin tin, place the rolls in the tin spiral-side up, and bake. The buns will puff up and brown. After about thirty minutes, they’ll look something like this:

Cool them for a few minutes, then invert on some parchment paper. Done. (If you were a stand-up comic or giving a speech, this would be an appropriate moment to drop your mic. You can do the baker equivalent instead, which I suppose is dropping your oven mitt. )

Sunday Morning Sticky Buns
Makes 1 dozen
(Adapted from Ina Garten)

• 12 tablespoons unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped
• 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
• 1 teaspoon orange zest

The filling:

• 2 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1/2 cup dried cranberries
• 1/2 cup golden raisins

1. Pre-heat the oven to 375º. Place a 12-cup muffin tin on top of a baking sheet with lined parchment paper.

2. Mix together 12 tablespoons butter, 1/3 cup brown sugar, and orange zest. Place a tablespoon of the mixture in the bottom of each of the muffin cups. Sprinkle with pecans.

3. Lightly flour a large board or other work surface. Unfold one of your puff pastry sheets and brush lightly with melted butter. Top with 1/3 cup brown sugar, 1/2 cup cranberries, 1/2 cup golden raisins, and 1 1/2 teaspoons of cinnamon. Carefully roll the pastry, and finish with the seam side down. Cut a bit off the ends and then cut into six equal parts. Place the buns spiral-side up into the muffin tins. Repeat this process with the other pastry sheet.

4. Bake for about 30 minutes, or until the buns are golden brown. (Check them often because just a few extra minutes can mean the difference between gooey caramel topping and tooth-breaking brittle.) Allow them to cool for five minutes in the muffin tin, then invert onto the parchment paper on the baking sheet. Let them cool and then serve.

I decided to make marshmallows for the first time yesterday, and as I read over the marshmallow recipe I found on JoyofBaking.com, I exclaimed “I get to use my candy thermometer!” in all sincerity. Ramsey looked up from his book with confusion and concern for my mental state. It’s about the little joys.

As long as you have a candy/frying thermometer ($12 at your local kitchen store) and an electric mixer with a whisk attachment (hand-held or standing), it’s an easy recipe. It starts with boiling sugar, water, corn syrup, and a little salt. While the sugar boiled and the gelatin softened in cold water, I prepped the pan where the marshmallow would set overnight. Powdered sugar served as an unsticking agent throughout the marshmallow-making process.

Once the sugar syrup reached the right temperature, I added it to the gelatin in the bowl of an electric mixer. It tripled in volume as I whipped it.

I poured the whipped sugar and gelatin into the pan to set overnight.

When I removed the marshmallow block from the pan this morning and dusted it with more powdered sugar, it was surprisingly easy to cut with a pizza cutter. A sharp knife would have also worked well.

A perfect way to start Sunday.

If I’m forced to choose between all of the pies that appear on the dessert table at a Thanksgiving dinner, pumpkin pie always wins out. I love the custard filling, and I find it difficult to pass up another vehicle for whipped cream during the holidays. My mind also rationalizes that it must be healthier than an apple pie because it has only one crust, conveniently forgetting the amount of sugar and cream required to make the filling.

I have attempted two pumpkin pies over the last month as part of my Pie and Manicure Sunday series, during which I bake a pie and get an very cheap manicure around the corner from my apartment. The first pie’s crust had some issues, and the amount of cream in the filling was overwhelming. I made the second one yesterday and I think I’ve found the correct ratios, but the cooking process was not without incident. More photos and a recipe after the jump

Pumpkin Pie
-2 cups fresh pureed pumpkin (roasting instructions below)
-1 pie crust (see this recipe and just cut it in half)
-1/2 cup whipping cream
-1/2 cup granulated sugar
-1/4 cup brown sugar
-3 eggs, lightly beaten
-1/2 tsp. vanilla
-1 tsp. cinnamon
-1 tsp. ground cloves
-1/2 tsp. ground ginger
-1/2 tsp nutmeg
-Dash of salt

Roasting the pumpkin: A pie pumpkin is a small cooking pumpkin, usually 6-8″ tall. Slice it in half, remove the seeds, and roast for an hour on a baking sheet (cut side up) at 400°. Allow it to cool, then use a spoon to scoop out the flesh. Puree it in a food processor and set aside.

1) Make your crust according to the instructions in my earlier post, or use your favorite recipe. After it is chilled, roll it out, place in your pie pan, cover with plastic wrap, and chill for another 30 minutes.

2) While the dough is chilling, mix together all of the filling ingredients in a large bowl (if your food processor is large enough, you can do this all in the processor bowl). Special note: Don’t forget to add the spices, like some people that are easily distracted while working in the kitchen. You’ll remember fifteen minutes into the baking process and be forced to remove your pie, sprinkle the spices on the custard that was setting so well, and mix with a spoon. If there was a FAIL blog dedicated to cooking, this photo would be very appropriate. It’s enhanced by my baggy flannel pajama pants. #ingredientfail

3) Pour the filling into the crust and bake for an hour at 350°, or until the custard is set. You can test this by giving the pie a jiggle, and if the filling shakes and ripples, it needs a few more minutes. If your crust is browning too much, cover just the crust with a layer of tinfoil. I also recommend placing the pie on a baking sheet to catch any runoff and make it easier to handle.

4) Allow the pie to cool at room temperature, then cover the place in the refrigerator to chill for 3-4 hours. Slice and serve with whipped cream, if desired. And, if you’re like me, thank the cooking gods that your pie wasn’t completely ruined by your mid-bake stirring.

I spent Christmas in Binghamton this year and took a few photos during my visits to the homes of relatives and friends. I forgot to grab my camera during our actual meals, but did manage to take a few photos of desserts and snacks. As a disclaimer, I should mention I cooked/baked/prepared nothing pictured here, but it was all delicious. More shots after the jump.

More photos are in an album on Flickr.

There are many benefits to cooking with alcohol. Wine adds an extra depth of flavor to certain meat dishes, a splash of brandy brings a special zing to a fruit tart, and when it comes to Christmas cookies, Irish cream is the perfect addition. Case and point: Baileys Irish Cream Chocolate Chip Cookies, which I first experienced a few years ago when my aunt made them for the post-Christmas dinner cookie platter. If you consider your holidays incomplete without enjoying a Baileys on the rocks at some point during the party season, then these are for you. Even if you’re not a big Irish cream fan, the slight hint of whisky makes them worth a try. 

Bailey’s Irish Cream Chocolate Chip Cookies
Yield: 3 dozen
-1/2 cup unsalted butter, softened
-1/2 cup lightly packed brown sugar
-1/2 cup granulated sugar
-1 egg
-1 tsp. vanilla
-1/2 cup Irish cream
-2 cups flour
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-Pinch of salt
-1 cup semi-sweet chocolate chips
-1/2 cup chopped walnuts or almonds

1) Preheat oven to 375º

2) Cream together butter, sugars, and the egg in a large bowl. 

3) Add vanilla and Irish cream and stir until fully incorporated. 

4) In a separate bowl, combine flour, baking soda, baking powder, and salt. Incorporate the dry ingredients into the butter mixture in two equal parts. 

5) Gently stir in chocolate chips and chopped nuts.

6) Drop spoonfuls of batter onto a lightly greased cookie sheet and bake for 8-11 minutes. Cookies will be golden brown around the bottom edges, as well as lightly browned on top.

I spotted some ramekins at the store over the weekend and was inspired. What better way is there to indulge on a budget than with a chocolate soufflé? All of the required ingredients are inexpensive and are probably in your pantry already, plus it’s a fabulous way to end a pre-holiday dinner party. Plunking down individual soufflés topped with raspberries in front of each of your guests will earn you the reputation of a master cook, while all you did was melt some chocolate and beat some egg whites.

Chocolate Soufflé
Yields enough for two 8oz ramekins. Modify as needed.
-3 tbs. granulated sugar
-2.5 oz semi-sweet chocolate, chopped
-1 egg (separated) plus 2 egg whites
-1 1/2 tbs. unsalted butter
-1 tsp. flour
-1/2 tsp. ground cinnamon
-1/8 tsp. salt  

1) Pre-heat oven to 375º and lightly coat the inside of the two ramekins with butter. Sprinkle the inside of the ramekins with 1 1/2 tbs. of the sugar and remove any excess. 

2) Separate your eggs, reserving the 3 egg whites in a medium sized, very clean bowl and the yolk in a small bowl. You can use reserve the two extra yolks for another recipe.  

3) Melt the chocolate in a metal bowl over a pan of simmering water, stirring occasionally. Once fully melted, remove from heat and mix in 1 tbs. butter, then mix in the single egg yolk. Set aside. 

4) Beat the egg whites and salt until soft peaks form. Then, add the sugar in three small parts until stiff peaks form. Take care not to overbeat as this will result in the soufflé falling or not rising at all. 

5) Grab a spatula and fold half of the egg whites into the chocolate mixture. Mix lightly until mostly smooth, then fold this mixture back into the remaining egg whites. 

6) Spoon the mixture into the ramekins and bake until firm, approx. 20 minutes. Top with a sprinkling of powdered sugar and a few raspberries, if desired.

You can tell it’s mid-December by looking at most streets in Manhattan. They’re crowded with shoppers laden with gifts, tourists blocking foot traffic in front of window displays, and all manner of other manifestations of “Silver Bells” song lyrics. You can also tell it’s mid-December by looking into the kitchens of most apartments across the city and finding people baking dozens upon dozens of cookies. The traditional cookies and bars in my family range from Seven Layer Bars to Bailey’s Irish Cream Cookies to the dreaded Snowball Cookies (pecan cookies rolled in confectioner’s sugar), which I ate ten too many of when I was a child and proceeded to toss in the bathroom soon after. 

I got into the baking spirit last week and as I was deciding on the kind of cookies I would make that afternoon, I was torn between peanut butter, chocolate chip, and oatmeal. The result was just throwing them all together to create Indecision Cookies, the first in a series of recipes for holiday treats I’ll be sharing over the next few weeks.

Indecision Cookies
Yield: 3 dozen
Inspired by More from Magnolia’s Oatmeal Cookies
-1 cup flour
-1/2 tsp. baking soda
-1/2 tsp. cinnamon
-1/4 tsp. nutmeg
-1/4 tsp. ground cloves
-1/4 tsp. salt
-3/4 cup softened unsalted butter
-3/4 cup brown sugar
-1/2 cup granulated sugar 
-1 large egg
-1 tsp. vanilla extract
-2 cups oats (of the quick cooking variety)
-1/2 cup peanut butter chips
-3/4 cup bittersweet chocolate chips

1) Pre-heat oven to 350 degrees

2) Combine flour, baking soda, salt, cinnamon, cloves, and nutmeg in a small bowl and set aside. 

3) Cream butter, brown sugar, and granulated sugar in a large bowl until smooth. Add egg and vanilla and beat well until fully combined (but don’t overbeat!). Same goes for the dry ingredients as you add them next in two parts, combining fully.  

4) Use a large wooden spoon to stir in the oats, chocolate chips, and peanut butter chips. 

5) Coat a cookie sheet very lightly with cooking spray and place spoonfuls of batter in rows with room to expand as pictured below. Bake for 11-13 minutes. (Mo Note: These won’t turn a dark golden brown on top so look for the brown along the bottom edges.)

6) Let the cookies cool for a few minutes on the sheet and then transfer to a wire rack or platter.