Bourbon Sables with Chocolate

Tags

bakery, baking, bourbon, butter, chocolate, christmas baking, cookies, cooking, delicious, dessert, eat, eating, eggs, entertaining, food, holiday, holiday baking, sables, simple entertaining, sugar, thanksgiving, vanilla, vanilla beans

A must for Christmas this year 🎄

Rich and buttery shortbread cookies infused with bourbon and chocolate! What’s not to love! Inspired by the lovely Sarah Kieffer.

Prep Time 20 minutes

Cook Time 15 minutes

Refrigeration Time 2 hours

Servings 20 – 24 cookies (I did personally triple the recipe as these fly off the baking sheet)

Ingredients

• 1 cup [227 g] salted butter at room temperature
• 1 cup [200 g] granulated sugar
• 1/2 teaspoon salt
• 1 large egg yolk at room temperature
• 1 teaspoon pure vanilla bean paste or extract if that is all you have
• 2 cups [284 g] all-purpose flour
• 227 grams of dark chocolate (I used a mixture of bar chocolate cut into chunks and dark chocolate chips
• 2 tablespoons of bourbon
• 1 cup [200 g] turbinado sugar or sanding sugar

Instructions

• In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk, bourbon and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the chocolate and mix again until combined.
• Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours. I personally froze all three logs!
• Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
• Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans.
• Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.

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The Bomb Banoffee Pie 🤤

Tags

baking, banoffee pie, butter, chocolate, comfort food, cooking, delicious, dessert, Easter, easy cooking, eat, eating, entertaining, food, holiday, holiday baking, kid friendly, pie, pies, simple entertaining, sugar, toffee, vanilla, vanilla beans, whipping cream

Description

Banoffee pie is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.

In simple terms it is a pie that is freaking delicious!

Ingredients

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 5 Tablespoons (72g) unsalted butter, melted
• 1/3 cup (67g) granulated sugar
• 1 and 1/4 cups dulce de leche**
• 2 large bananas, sliced

Whipped Cream

• 2 cups (480ml) cold heavy whipping cream
• 1/4 cup confectioners’ sugar or granulated sugar*
• 2 teaspoons pure vanilla extract
• optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

**

What is Dulce de Leche?

Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de lecheis Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

1. The classic method of cooking down and constantly stirring milk and sugar
2. The shortcut method of cooking sweetened condensed milk

We’re using the shortcut method today, Both are delicious!

You need 1 can of sweetened condensed milk, a non stick frying pan, spatula and patience.

Pour the can of sweetened condensed milk into a non stick frying pan. Put heat on medium and stir with a spatula. You want the milk turn into a deep caramel colour that we will use for the banoffee pie. This whole process will take anywhere from 15-30 minutes. Whatever you do don’t stop stiring it! You can also do it on medium low heat too. This is a marathon not a sprint.

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Instructions

1. Preheat oven to 350°F (177°C).
2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
6. Cover and store leftover pie in the refrigerator for up to 5 days. It won’t last 5 days…. just sayin’.

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Christmas Baking 101

Tags

baking, butter, buttertart bars, chocolate, christmas, cookies, holiday, holiday baking, shortbread, sugar

You need a cookie ✔️

Something with chocolate ✔️

A bar of some kind ✔️

Feel free to mix it up but a sure fire way to have a successful Christmas dessert buffet is shortbread cookies, Christmas crack and butter tart bars. 

I have shared the crack and bars before and will again but today I will share my secret 100 year old shortbread recipe. 

Shortbread Cookies

INGREDIENTS

1 1/4 cup butter, softened

1⁄2 cup superfine sugar

2 1⁄2 cups flour

4 tbls of corn starch

Preheat oven to 300°.

Cream butter and sugar together.

Add flour and mix till texture is like clay.

Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).

Bake for about 40-45 minutes (till very lightly browned–just golden around the edges).

Let stand for 2 minutes, then cut into 2 inch strips while warm… You should get 4 dozen per 9 by 13 pan. 

Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).

Butter tart bars

Christmas crack

Enjoy!!!!!!

http://www.monicaskitchen.com

Who wants crack?

Tags

baking, christmas baking, crhistmas crack, holiday, holiday baking, hostess gifts

I do! I do! Christmas Crack is the most addictive holiday treat you can make. It keeps for weeks in the fridge and makes excellent gifts for hosts and teachers. 4 ingredients is all you need. Here is what you need.

Ingredients

35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Parchment paper

Directions

Preheat the oven to 425 degrees F.

Line 1 large baking sheet with parchment paper. Arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the baking pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with an offset spatula.

Cool. They will form one big sheet. Break up into pieces. Store in an airtight container.

Make them today ! They are a hit!
Trust me. www.monicaskitchen.com

Almond Crescents

Tags

almond cookies, christmas baking, christmas cookies, family traditions, holiday baking

To me nothing says the holidays like tucking into sugar coated almond crescent cookies.

My mom always made these for us growing up and now it is my turn making them for my family. They are super easy to make and contain no eggs.

The recipe is easy, you only need 6 ingredients for the actual cookie. Just a warning…these contain a lot of butter but they are SOOOOO worth it!

Almond Crescents

11/4 cup butter
1 cup of chopped almonds
5 tbs of sugar (I used vanilla sugar)
2 tsp vanilla extract
1/2 tsp almond extract
2 cups of AP flour
Icing sugar for rolling cookies

1. Cream the butter and the sugar together. Add in extracts
2. Work in flour with your hands and once combined add the almonds
3. Shape into crescents
4. Chill for 10 mins in the fridge
5. Bake 350 degrees for 18-20 mins
6. While still hot roll in icing sugar and cool.
7. Devour