Strawberry Sugar Cookies

Strawberry Sugar Cookies

Makes 15 large (¼-cup) cookies or 42 (1½-tablespoon) small cookies

• 1 cup salted butter, softened (alternatively, use unsalted + ½ teaspoon kosher salt)

• 1½   cups granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¼ teaspoon almond extract

• 2 cups all-purpose flour

• 1 teaspoons baking soda

• ½ cup pink sprinkles (optional)

• ½ cup dark chocolate chunks or chips (optional)

• 1 (1.2-ounce) bag freeze-dried strawberries (about 2 cups)

1. Preheat oven to 350*. Line both a large and small baking sheet with non-stick parchment paper. (For the smaller pan, choose one that will fit in your freezer.)

2. In the bowl of a stand mixer with the paddle attachment, beat butter and sugars at medium speed until light and fluffy (about 2 minutes). Add egg and extracts. Beat for 1 minute at medium speed, scraping sides of the bowl as needed.

3. In a bowl, whisk together flour, baking soda, and salt (if using). With mixer on low, slowly add flour mixture, beating just until combined. Scrape sides and bottom of bowl. Add sprinkles and chocolate (if using), and mix until combined. Stop mixer. Fold strawberries into dough by hand with a stiff spatula.

4. Using a ¼ cup or 1½ tablespoon spring loaded scoop, scoop dough onto small lined baking sheet. (Dough balls can be touching.) Freeze for 15 minutes. Place dough balls on the lined large sheet 3 inches apart.

5. (Dough can be baked in batches, if needed. Store in fridge tightly wrapped, and freeze just before baking. Dough will keep up to 3 days in fridge or 2 months in freezer.)

6. Bake small cookies for 8 to 10 minutes and large cookies for 14 to 16 minutes, or until edges are golden brown and center is mostly dry in appearance. Let cookies rest on pan for 5 minutes; transfer to a cooling rack to cool completely.  

Butternut Squash Rose Quiche

Butternut Squash Rose Quiche

• Rosemary Pie Dough (recipe below)

• ¼ to ⅓ pound butternut squash shavings (see How To below)

• 2 tablespoons butter

• 1 cup roughly chopped mushrooms

• 1 small leek

• Kosher salt

• Ground black pepper

• ⅓ cup shredded or crumbled cheese (anything works!)

• 4 large eggs

• ¼ cup milk

Preheat oven to 425°.

Roll pie dough into a 12-inch circle. Place in a 9-inch pie pan and trim edges to extend 1 inch beyond the rim. Tuck edges under and crimp. Freeze while making rosettes.

Roll one or two strips of butternut squash together like a cinnamon roll. Depending on the tightness of your roll, you’ll need 35 to 40 roses. Place roses to the side.

Place pie pan on a rimmed baking sheet and line pie dough with parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Reduce oven temperature to 350°.

In a large frying pan, melt butter over medium-high heat. Add mushrooms and cook until lightly browned, about 5 minutes, stirring frequently. Add leeks and cook until tender, about 4 minutes. Season with salt and pepper. Carefully remove parchment and pie weights from crust. Spread mushroom mixture in the bottom of the crust. Sprinkle with cheese. Place butternut squash roses on top, open end facing up some space between them.

In a large bowl, whisk together eggs, milk, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Carefully pour egg mixture into pie. (try pouring between the roses to keep the tops from being covered with egg.)

Bake for 45 to 50 minutes, or until edges of crust are golden brown and center is firm and set. Serve immediately.

Rosemary Pie Dough

• 1 ½ cups all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon powdered dried rosemary

• ½ cup cold salted butter, cubed

• ⅓ cup ice water

In a large bowl, mix together flour, sugar, and rosemary. Toss in butter cubed. Cut in using a pastry blender or use your hands by pressing cubes between your thumb and pointer finger. Continue until butter pieces are small, about the size of a small lima bean. Pour water over flour mixture and slowly fold in using a fork. Continue until a shaggy dough forms and only a small bit of flour remains loose and crumbly.

Shape dough into a disk, folding dough over itself a few times if needed, and wrap tightly in plastic wrap. Chill for 1 hour or up to 2 days.

How to Make Butternut Squash Roses

Using a vegetable peeler, remove outer skin of squash. Working from one end to the other, shave long strips of squash. Place a piece of squash flat on your cutting board and roll tightly from one short end to the other. Place roll on the end of another strip and roll the strip around it. Repeat until enough roses have been made to cover the pie’s bottom.

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Meyer Lemon Snowballs

If you’re looking for a last minute holiday cookie recipe, these snowballs are perfect. These little almond shortbreads flavored with Meyer lemon and tossed in powdered sugar are simple to make and last for several days if stored in an airtight container. If you don’t have Meyer lemons, you can substitute with your favorite citrus. Or, for more “festive” flavor, sub the tablespoon of lemon juice for bourbon and add a few fresh grates of nutmeg to the batter and over the top of the sugar coated cookies. (Eggnog snowballs? Heck yeah.)

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Meyer Lemon Snowballs

Makes about 36

• 2 cups all-purpose flour

• 1 cup almond flour

• ½ teaspoon kosher salt

• 1 cup unsalted butter, softened

• 1/4 cup sugar

• 1 tablespoon Meyer lemon juice

• 1 ½  teaspoons Meyer lemon zest, plus more to garnish

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 cups powdered sugar

Preheat oven to 325º. Line a baking sheet with parchment paper.  

In a large bowl, whisk together flours and salt. 

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar until smooth and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla and almond extracts. Beat just until combined. 

With mixer on low speed, slowly add flour mixture. Beat until dough forms and becomes the consistency of playdough, about 20 seconds after all flour is added. Roll dough into 1 inch balls. (Using a 1½  tablespoon spring loaded scoop works wonders for this.) Place dough balls on baking sheet 1-inch apart. 

Bake for 16 to 18 minutes, or until edges begin to brown and dough does not look wet. Cool for 5 minutes. Roll cookies in powdered sugar and set on a wire rack to cool completely. Toss in powdered sugar again once cool. Top with lemon zest, if desired. Cookies will keep in an airtight container for up to one week. 

Cranberry-Orange Chocolate Chunk Cookies

Chocolate chip cookies can be a pretty controversial thing for something so simple. Is the perfect cookie crispy, chewy, or cakey? Or is it chewy and crispy? Is the center doughy or is it dry? Should the chocolate be in chips, chunks, or wafers? Brown sugar, white sugar, or a mix of both? Hours-long debates could be held among cookie lovers about what qualifies a chocolate chip cookie as perfect.

This may or may not be the perfect chocolate chip cookie to you. I can’t make any guarantees other than it’s delicious and that’s all that might really matters; after all, you’re still eating a cookie packed with chocolate. What’s to hate? This cookie base starts with browned butter, a mix of brown and white sugars, gets a good dose of orange zest and vanilla, and then, for a touch of festive flavor, a big handful of fresh cranberries - and yes, of course, lots and lots of good dark chocolate…..chunks. I prefer buying a good bar and chopping it myself and throwing it in the dough - irregular sized chunks and tiny shavings alike. You can choose whatever form of chocolate you like, though. And, if cranberries aren’t your thing, leave them out or try a different fruit. Blueberries - yum! Dried chopped apricots - send me some!! Black raisins - okay, maybe we should talk…

An important note about this dough: It’s easy to make but it’s important to be patient. The dough requires a rest time of at least 30 minutes before shaping and baking. I know, it’s hard to wait for fresh baked cookies, but trust me, let the dough take a cat nap. This rest time allows the flavor to develop and it hydrates the flour, creating a better textured cookie.

Oh, did I mention this recipe makes huge cookies that are chewy on the inside (but not doughy) and crispy/caramelizes on the edges? You could call it perfect, but we won’t start that debate right now….you’ve got cookies to bake! The dough also freezes great and can be baked straight from the freezer. So, make a big batch, scoop it, and freeze the dough balls. Want to make smaller cookies to stuff holiday goodie boxes? Those instructions are included, too. Happy baking!

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CRANBERRY-ORANGE CHOCOLATE CHUNK COOKIES

Makes: 15 (5-inch) cookies // 40 (2.5-inch) cookies

• 1 cup unsalted butter

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1/2 teaspoon ground ginger

• 3/4 cup brown sugar

• 3/4 cup white sugar

• 2 teaspoons orange zest

• 1 large egg

• 2 teaspoons vanilla extract

• 3/4 cup fresh cranberries

• 1 cup chopped crystallized ginger (optional)

• 1 1/2 cups dark chocolate chunks

Add butter to a small saucepan over medium heat. Cook until the milk solids separate and brown (about 10 minutes starting with cold butter). Transfer to a bowl and let cool while you prep the remaining ingredients, or 10 minutes.

In a large bowl, whisk together flour, baking soda, salt, and ground ginger. In another large mixing bowl, beat browned butter, sugars, and orange zest at medium speed for 2 minutes. Add egg and vanilla, beating for another minute. With mixer on low, gradually add flour until fully combined. Stop to scrape sides and bottom of bowl.

Fold in chocolate, cranberries, and crystallized ginger. Let dough rest at room temperature for 30 minutes.

Preheat oven to 350º. Line a rimmed baking sheet with foil, shiny side up, and lightly spray with cooking spray.

For large cookies: Using a 1/4 cup ice cream scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 4 inches apart. (Bake in batches.)

Bake for 14 to 15 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

For small cookies: Using a 1.5 tablespoon spring loaded scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 2 inches apart. (Bake in batches.)

Bake for 9 to 10 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

Freeze the dough

Freezing cookie dough is a great way to prep for busy baking seasons or to always have cookies on hand - because that’s obviously the best reason.

Scoop dough onto a wax paper lined pan. Freeze overnight. Frozen dough can then be transferred to freezer bags. (This works for both cookie sizes.)

When ready to bake, Preheat oven. Arrange fully frozen dough balls on prepped baking sheet 2 to 4 inches apart.

Bake as directed, adding 2 to 3 minutes to the baking time. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

Golden Milk Pound Cake

There’s a not-so-secret rule in our family that you don’t mention the word “turmeric” around my dad unless you want to start a somewhat lengthy, although educational, conversation about the many benefits of the super-powered root. For this reason, I found it only fitting to bake a turmeric-ladened cake in a pan he gave me for my birthday as its inaugural bake.

This not-too-sweet pound cake contains a increasingly popular turmeric-based beverage mix called Golden Milk. Typically whisked into steamed animal or alternative milks, it has a number of valuable health properties as well as delicious flavor and beautiful color. I decided to use it here for flavor more than its health benefits (this is cake after-all…). The turmeric shines brighter in color than taste, however its low-profile earthy notes mixed with vanilla give your taste buds a magical reminder of coconut. The additional mix of cinnamon, cardamom, ginger, and black pepper give warmth to the overall flavor, rounding out the sweetness.

Included is a recipe for homemade Golden Milk Powder and a quick how-to for making yourself a beverage if you feel so inclined! You can also substitute your favorite store-bought powder in the cake recipe if you’d prefer.

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GOLDEN MILK POUND CAKE

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon baking soda

• 2 tablespoons Golden Milk Powder (recipe below)

• 3/4 cup unsalted butter, softened

• 2 cups granulated sugar

• 5 large eggs at room temperature

• 1 teaspoon vanilla extract

• 1 cup full-fat yogurt or sour cream

• 1 1/4 cups powdered sugar

• 2 tablespoons milk or cream

• Ground cinnamon

Preheat oven to 325º. Spray a 15-cup Bundt pan with baking spray. (I personally love to use the Sprouts Grapeseed Oil spray.)

Whisk together flour, salt, baking soda, and Golden Milk Powder.

Beat butter on medium speed until smooth. Add sugar and continue beating until fluffy, about 3 minutes. Add eggs, one at a time, fully incorporating each before adding the next. Beat in vanilla.

Turn mixer speed to low. Add one third flour mixture, mixing just until incorporated. Add half of yogurt until just incorporated. Repeat with remaining flour and yogurt, ending with flour. (Be sure to scrape the sides of the bowl as needed.) Transfer the batter to your greased pan.

Bake on the middle oven rack for 1 hour and 15 minutes or until a wooden pick inserted in the center of the cake comes out clean. (The top will crack and the crack should look mostly dry.) Cool on a wire rack for 15 minutes. Carefully flip the cake pan upside down on the rack to remove cake. Let cool completely.

Whisk together powdered sugar and milk. (Add more milk for a thinner glaze.) Drizzle cooled cake with glaze before serving and sprinkle with cinnamon for a bit of extra spice.

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Golden Milk Powder

Makes about 1/3 cup

• 2 tablespoons turmeric powder

• 2 tablespoons ground Vietnamese cinnamon

• 1 1/2 tablespoons ground ginger

• 1 tablespoon ground cardamom

• 1 teaspoon ground black pepper

Mix all spices together and store in an airtight jar in the pantry.

To make a golden milk latte: Heat 8-ounces desired milk until steaming. Whisk in 1 teaspoon Golden Milk Powder (or more to taste) until spices are fully incorporated. Sweeten to taste. Enjoy immediately.

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