Chocolate-Cherry Pockets

*Adapted from "100 Best Cookies"

Happy New Year! These cookies are a new addition to our christmas baking this year and if I do say so myself (justine) it is my new personal favorite. These cookies are soft and delicious with just a hint of cherry as you sink your teeth into it. MMmmmMM

Enjoy and have a happy new year!

Ingredients:

1/2 cup butter, softened

1 3-ounce package cream cheese, softened

1 1/2 cups powdered sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 cup cherry preserves

2 tablespoons snipped dried tart cherries

1 teaspoon brandy (optional)

Bittersweet Chocolate Drizzle

Sliced Almonds, toasted

In a large bowl combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

For filling, in a small bowl stir together preserves, dried cherries, and, if desired, brandy. (We did. hehe)

Preheat oven to 375 degrees F. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll half of the dough at a time until about 1/8 inch thick. Using a 3-inch fluted or plan round cookie cutter, cut out dough. Place circles on the prepared cookie sheets. Place a scant 1 teaspoon of the filling in center of each circle. Lightly brush edges of circles with water. Fold each circle in half; gently press edges to seal.

Bake in preheated oven for 8 to 9 minutes or until edges are firm. Transfer to wire rack to cool.

Drizzle cookies with Bittersweet Chocolate Drizzle and sprinkle with almonds. If desired, drizzle cookies again with chocolate. Let cookies stand until the chocolate drizzle is set.

Makes about 30 cookies.

Enjoy!!

Love,

Us.

Hollaaaaa Bread

Yes, we are aware that this is properly titled "Challah Bread". But whenever my Mom makes this delicious bread my sister and I yell "Hollah!" around the house until it's done. And trust me, when this bread is hot and fresh right out of the oven, it is definitely something worth hollering over.

Ingredients:

1/2 cup plus 2/3 cup warm water

2 teaspoons active dry yeast

3/4 cup plus 1 tablespoon sugar

5 large fresh eggs

1 cup vegetable oil

2 teaspoons salt

7 cups flour

1 large egg yolk

1 tablespoon water

Recipe:

Combine 1/2 cup of warm water, the yeast, and 1 tablespoon of sugar in a small bowl and stir to dissolve the yeast. Let it set in a warm spot until foamy, about 10 minutes.

Using a heavy-duty electric mixer beat the 5 fresh eggs until foamy. Add the dissolved yeast, oil, salt, and remaining 1 cup of sugar and beat until the mixture is pale yellow and slightly thickened, about 4 minutes.

Add 2/3 cup of warm water and beat to blend. Now add 1/2 cup of flour at a time, stirring well each time, until the dough no longer sticks to the bowl. Knead the dough on a lightly floured surface until smooth and elastic (about 5 to 7 minutes), adding a tablespoon of flour at a time if it's too sticky.

Put the dough in a lightly oiled large bowl, turning it once to coat. Cover the bowl with plastic wrap and top with a clean kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, about 1 hour. Punch down the dough, cover the bowl as before, and let the dough rise 30 minutes before.

Grease 2 medium baking sheets. Turn the dough onto a lightly floured surface and divide it in half. Divide each half into 3 equal pieces and roll them into 9-inch ropes. For each loaf, braid together 3 ropes, working on a prepared baking sheet. (To shape a loaf of challah bread, arrange 3 dough ropes side by side. Then start in the center and braid out toward each end. Finally, gently pinch together the ends of the loaf to seal them.) Cover each loaf with a towel and let the dough rise until almost doubled, about 30 minutes. Meanwhile, heat the oven to 400 degrees F.

Whisk together the egg yolk and 1 tablespoon of water and lightly brush the mixture on the loaf tops. Bake the bread for 10 minutes, then lower the oven to 350 degrees F and bake until the loaves are golden brown and sound hollow when tapped on the bottom, about 35 minutes.

Makes 2 loaves.

Enjoy!

Love,

us.

Hazlenut-Cocoa Coins

*Recipe adapted from "100 Best Cookies"

Ingredients:

1 cup butter, softened

1/2 cup sugar

1/4 teaspoon salt

1 egg

3 tablespoons unsweetened cocoa powder

1 3/4 cups all-purpose flour

3/4 cup finely chopped toasted hazelnuts

6 ounces dark chocolate, coarsely chopped

1/2 teaspoon shortening

Recipe:

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat with until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and chopped nuts.

Divide dough in half. On waxed paper shape each half into an 11-inch roll. Wrap each roll in plastic wrap. Chill for 1 to 2 hours or until dough is firm enough to slice.

(Or freeze for up to 3 months. Thaw in the refrigerator overnight before proceeding.)

Preheat oven to 375 degrees F. Using a serrated knife, cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 6 to 8 minutes or until tops are firm to the touch, Transfer cookies to a wire rack; cool.

In a small saucepan combine chocolate and shortening. Cook and stir over low heat until melted. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

Makes about 80 cookies.

Enjoy!

Love,

Us.

Cocaine Cream Puffs

Ok, ok there's not really cocaine in these cream-puffs. Every year we go to this huge christmas-eve-eve party at our friends house and the host always calls these his "Cocaine Cream-Puffs". Naturally, the name stuck.

Ingredients:

1 cup milk

1/4 pound (1 stick) unsalted butter

1 pinch of kosher salt

4 extra-large eggs

2 packages of vanilla instant pudding follow the instructions ANNND *use half heavy cream and half whole milk and add one teaspoon of pure vanilla* (not kidding, this is totally our filling and it is A-mazing!)

Recipe:

Pre-heat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

With a tablespoon, spoon in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff.

Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For serving, cut each puff in half crosswise, fill with a small scoop of vanilla pudding, replace the top, and top with powdered sugar.

Enjoy!

Love,

Us

Red Velvet Cupcakes with Cream Cheese Frosting

First of all....Merry Christmas Eve!!!!

Yes, we're still baking like crazy haha.

We're bringing these delicious cupcakes to a party tonight--have a feeling they won't last too long.

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Recipe:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Enjoy & have a very happy Christmas!!!!

love,

us.

Mini-Pecan Pies

Pecan Tassies*

Recipe adapted from “100 Best Cookies”

Ingredients:

½ cup butter, softened

1 3-ounce package cream cheese, softened

1 cup all-purpose flour

1 egg, lightly beaten

¾ cup packed brown sugar

1 tablespoon butter, melted

2/3 cup coarsely chopped pecans

Powdered sugar (optional)

Recipe:

Preheat oven to 325 degrees F. In a medium bowl combine the ½ cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 ¾ inch-muffin cups.

For filling, in a small bowl combine egg, brown sugar, and the 1 tablespoon melted butter. Stir in pecans. Spoon about 1 heaping teaspoon of the filling into each dough-lined muffin cup.

Bake in preheated oven for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove mini-pecan pies from pan; cool on wire rack. If desired, sprinkle with powdered sugar before serving.

Makes 24 mini-pecan pies.

Two quick notes.

1. My mom said this was one of the easiest recipes ever and she’s going to make two dozen more. And for those of you who know my mother, she’s not kidding.

2. *We’re both not really sure what a “tassie” is so we’re renaming this “Mini-Pecan Pies”.

Enjoy!

Love,

Us

Anticipation

Hello Lovers,

Ok so first of all, we apologize for not posting for a while. BUT. We have been baking round' the clock. We have broken every Christmas cookie record there is! We have made 14 yes, 14 different types of Christmas cookies this year!

Recipes, pictures, and drooling to come in the next few days, promise.

Love,

Us.

mmm...sprinkles

Bruschetta

If you are looking for a delicious appetizer to bring to a party this is it! You can make it at home, then just toast some bread and prepare at your guests house. Fresh & Tasty!

Ingredients:

1 red onion

3 whole tomatoes

2 tsp. salt

3 tsp. pepper

2 leaves finely chopped parsley

Recipe:

Slice tomatoes into small cubes and drain. Try to get the majority of the juices left from the tomatoes out. If you don't it could leave you with bruschetta soup and it will make your bread soggy.

Slice your onion and combine with tomatoes. Add salt, pepper, and parsley.

Spread on crackers, pita chips, or our personal favorite, toasted garlic bread.

Enjoy!

Where I'd like to be at any given moment

The "forget love, I'd rather fall in Chocolate" chocolate cake.

The title of this cake means a lot to me (Justine) because I found it while exploring one of my favorite new blogs, Happy Lady Eats. And really, does anything make you feel better than dipping your fork into a fresh, hot, slice of chocolate cake?

Ingredients:

1/2 cup unsalted butter, melted and cooled or vegetable oil, plus more for pans

3/4 cup cocoa powder, plus more for pans

2 cups sugar

1 3/4 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup milk, room temperature

2 large eggs, lightly beaten, room temp.

1 cup boiling water

Prep:

Pre-heat oven to 350 degrees.

Lightly butter your pan.

Dust sides with cocoa (this is to prevent your cake from sticking to the pan, upon removal).

Recipe:

In a large bowl, combine 3/4 cup coca, the sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Beat for 2 minutes. Add boiling water and beat to combine (batter will be thin).

Bake for 40-45 minutes (if you're using a bunt cake like we did). Once finished baking, stick a toothpick in the center of the cake, if it comes out clean then you're all set!

Let the cake cool, before you take it out, it'll come out easier if it's not hot. Dust powder sugar on the top of the cake for an extra added sweetness or if you had a bit of trouble taking your cake out. haha.

Enjoy!

Alex's Chicken and Mushroom Marsala

Another recipe adapted from our favorite cooking blog, Smitten kitchen. This recipe is a keeper for sure! Although I had a hard time figuring out what Marsala was (luckily my Mom is only a phone call away and explained it was "wine, dummy."). The sauce came out creamy and the chicken came out tender and juicy!

Give it a whirl!

Ingredients:

2 whole boneless chicken breasts

1 1/2 tablespoons olive oil

3 1/2 tablespoons unsalted butter

1 onion, sliced thin

3/4 pound mushrooms, sliced thin

1/2 cup Marsala

1 cup chicken broth

2 tablespoons minced fresh parsley (I forgot about this part, but it's really only for decoration)

Recipe:

Pat chicken dry and season with salt and pepper. In a medium skillet heat oil and 1 1/2 tablespoons butter over medium heat until the skillet is hot but not smoking. Brown your chicken (it's ok if it's not fully cooked through).

Once your chicken is golden brown on both sides, transfer to a separate plate. Saute onion and mushrooms in the same skillet, until the liquid mushroom give off is gone. Add Marsala and cook this mixture together, stirring occasionally, until Marsala is almost evaporated. Add broth and chicken and simmer in skillet until fully cooked through (about 15 minutes), turn your chicken once throughout this time. Transfer chicken to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around your chicken.

Add parsley. (whoopsie)

Enjoy!!

Cupcake of the day...

What do we think about this idea? Cute images of cupcakes every day? Thought so.

Enjoy!

Oh Christmas tree

I couldn't help but share with you the fact that there is the most beautiful Christmas tree across the street from my office. It is very big and is covered in white lights in it's perfect SoHo apartment.

Every year we get a huge Christmas tree and decorate it like crazy. Last year we even had a special new gift under our tree...

Pasta Putanesca

I found this recipe on one of our favorite cooking blogs, Smitten Kitchen. I tried it out tonight to bring it to a friends house and it was pretty simple and made my apartment smell A-mazing. The original recipe called for angel-hair pasta, but I can never cook angel hair the right way (it always sticks) so I used Rigatoni. Also, it called for capers, and I hate capers so I added extra red-pepper for a bit of a kick. Try it for yourselves!!

Enjoy!

Prep:

Boil water and add salt for taste

Ingredients:

1 box of Pasta

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1/4 cup pitted chopped Spanish olives

1 teaspoon dried oregano leaves

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes

3/4 cup chopped fresh arugula

1/4 cup grated Parmesan

Recipe:

Bring a large pot of salted water to a boil, add pasta and cook for 10-12 minutes.

While the pasta is cooking, heat the oil in a skillet over a medium flame. Add the garlic and saute until lightly brown, about 1 minutes. Add the parsley, olives, anchovy paste, oregano, and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain and add to the skillet. Toss with the sauce to combine it up.

Top with fresh Parmesan cheese.

Enjoy!

Chocolate-dipped-anything

My mom always says that the reason why she loves cooking and entertaining is because she loves to cook for people who love to eat. Luckily, there are always people around to help her out with that. Recently her best friends daughter just got engaged and she made the appetizers and the desserts. She made a chocolate-dipped platter that was de-lish! She made "tuxedo" chocolate-dipped strawberries too, but they were gone before I could take a picture!

Ingredients:

I bag of Oreos

1 Bag of Pretzel Rods

2 Cartons of Fresh Strawberries

1 Bag of White-Chocolate Chips

1 Bag of Milk-chocolate Chips

Sprinkles

Recipe:

Melt your chocolate and DIP AWAY.

Line all your treats on a cookie sheet with parchment paper and set in a refrigerator for 20-25 minutes.

Enjoy!

My favorite cities...

Dean & Deluca

While in Dean & Deluca on my lunch break today, I spotted these cookies. I absolutely had to share them with you. Too cute.

New York, New York

Don't you just love this city.