Archive for the ‘Tasteful Tuesday’ Category

Tasteful Tuesday: Spritz Cookies

Tuesday, January 16th, 2018

Tasteful Tuesday

Spritzgebäck may be a traditional Christmas treat, but with your cookie press and this recipe they’ll become a staple recipe in your kitchen throughout the year. If you don’t have a cookie press, no problem! You can form the dough into a half-inch ropes and shape them into rings. These Spritz Cookies can be topped with a nice glaze on top (recipe included below) for added sweetness.

What You’ll Need:

Cookies

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 3/4 cups all-purposed flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon peppermint/almond/vanilla/other extract

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 3 tablespoons to 1/4 cup milk
  • 1/4 teaspoon peppermint/almond/vanilla/other extract
  • food coloring, optional

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter with granulated sugar on medium-high speed until fully combined, about 3 minutes.
  3. Add egg yolk, flour, salt, extract and milk and beat to combine.
  4. Fill a cookie press with dough and fit with a wreath disk, or roll dough into half-inch ropes and shape into rings. Press or place cookies onto baking sheets.
  5. Bake in preheated oven until just golden, about 12 to 14 minutes. Remove and place sheets on a wire rack and cool cookies completely.
  6. Whisk together confectioners’ sugar and milk until smooth, whisk in extract.
  7. If you are using food coloring, add a drop or two to a small amount of glaze and use a toothpick or knife to create a swirl, or combine completely if desired. Dip tops of cookies in the glaze then return to the wire rack glaze-side up. Enjoy!

*Glaze can be stored in an airtight container at room temperature for up to three days (whisk before using). Cookies can be stored in an airtight container at room temperature for up to three days.

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Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!

Gazpacho

Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.

Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

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Tasteful Tuesday: Italian Cream Cake with Cream Cheese Frosting

Tuesday, January 2nd, 2018
Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
Cake
  • Tasteful Tuesday2 9-inch or 4 6-inch cake pans
  • cooking spray
  • 2 teaspoons flour
  • 1/3 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon coconut or almond extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
Frosting (half this recipe if you prefer more cake than frosting)
  • 2 tablespoons butter, softened
  • 10 ounces cream cheese
  • 7 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
  2. Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
  3. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
  4. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
  5. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
  6. Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
  7. To make frosting, place butter and cream cheese in a large bowl and beat with a mixer on high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add vanilla extract and beat well.
  8. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

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