How to Make Bakery-Style Black and White Cookies

If you’ve been around Healthy Delicious for a while, you know I love sharing classic recipes from around New York State, from Binghampton’s Chicken Spiedies to Utica’s Chicken Riggies and everything in between.

You could probably fill an entire blog just with recipes that scream New York City, but one that always stands out to me are classic New York Black and White Cookies. You know the ones. They’re huge, cakey, sweet but not too sweet, and topped with a thin layer of gooey black and white glaze that gets that perfect crunchy crust over the top.

They started appearing in German and Jewish bakeries over a century ago, but now they can be found at just about any bakery, deli, or bodega in the area.

A lot of people will refer to these as Halfmoon cookies, but any New Yorker will vehemently tell you that they are not in fact the same. Black and Whites have a flat top, a light cakey texture, and a glaze-like frosting. Halfmoons, which originated in Utica, look similar but have a denser texture with a domed top (more like a cupcake), a milder flavor, and buttercream frosting.

Both are delicious in their own right, but when it comes to a classic NYC treat that I want to enjoy with a strong cup of coffee, these Black and White cookies have my heart.

Ingredients You’ll Need

For the most part, these cookies use standard baking ingredients that most people should already have in their kitchen. In addition to staples like flour, sugar, and butter, you’ll need:

Buttermilk. The acidity in buttermilk reacts with the baking powder, helping the cookies rise and giving them their light, cake-like texture and delicate crumb. It contributes to their subtle tangy flavor. This ingredient cannot be left out of the recipe, it just isn’t the same at all without it. In a pinch though, you can make DIY buttermilk using 1 cup of whole milk and 2 Tablespoons of fresh lemon juice.

Lemon Zest. While these aren’t lemon cookies, a little lemon zest is crucial to their classic flavor. Again, they just don’t taste the same without it. For the best zest, use organic, unwaxed lemons.

Cocoa Powder. You can use any cocoa powder, but the darker yours is, the darker your icing will be. Black Cocoa Powder is an extra dark Dutch Processed cocoa that literally looks black. Regular Dutch processed cocoa like what you’d find in most grocery stores is still dark, but will have more of a chocolate color (it’s what I used here). Unsweetened cocoa powder that hasn’t been Dutch processed will have more of a tan color.

Light Corn Syrup. Corn syrup isn’t something I use often, but it is necessary in some baking recipes. Here, it gives the icing it’s sheen and contributes to the texture, which is crisp on top and slightly chewy underneath.

Pro tips

• If using slated butter, reduce the amount of added salt in the recipe by half.
• For a gluten-free option, use 1:1 gluten free flour and add an additional 1/4 cup of buttermilk.
• Be sure to let the cookies cool completely before frosting them, otherwise the frosting will melt and make a mess. To speed up the cooling process, you can put them in the freezer for 20 minutes.
• To get the cleanest line between the frosting colors, frost the white sides first, then let it set up for a few minutes until it begins to crust over. This will keep it from bleeding into the darker side.



Commonly asked questions

More delicious New York inspired recipes

• Utica Greens
• Chicken Riggies (Spicy Chicken Rigatoni)
• Homemade Chicken Spiedies (Low Carb, Gluten Free)
• Beef on Weck Sliders
• Creamed Spinach
• Classic Egg Cream Soda

Print

New York Black and White Cookies

Bring classic NYC bakery flavor home with this easy Black and White Cookie recipe.

Course Dessert

Cuisine American

Keyword black and white cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Chill Time 30 minutes minutes

Servings 16 cookies

Calories 262kcal

Author Lauren Keating

Equipment

• 3 Tablespoon Cookie Scoop

Ingredients

Cookies:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 lemon zested
• 1 teaspoon vanilla extract
• ½ cup buttermilk

Frosting:

• 2 cups powdered sugar
• 1 tablespoon light corn syrup
• 1-2 tablespoons hot water
• ¼ teaspoon vanilla extract
• ¼ cup Dutch process cocoa powder

Instructions

• Whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl.
• In the bowl of your mixer, cream ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
• Mix in 2 large eggs, zest from 1 lemon, and 1 teaspoon vanilla extract. Slowly add the flour mixture just until combined.
• Mix in ½ cup buttermilk.
• Scoop the cookie dough with a 3-tablespoon cookie scoop and arrange on a sheet pan, about 3 inches apart. Refrigerate for 30 minutes to allow the dough to firm up. Lightly press down on the cookie dough to flatten.
• Heat oven to 350°F and line 2 sheet pans with parchment paper.
• Bake the cookies for 13 to 16 minutes until the edges are firm. Allow the cookies to cool completely.
• In a medium mixing bowl, combine 2 cups powdered sugar, 1 tablespoon light corn syrup, 1 tablespoons hot water, and ¼ teaspoon vanilla extract. Add more water if the frosting is too thick; it should be thick enough to hold its shape without spilling off the sides of the cookies, but still be spreadable.
• Pour half of the frosting into a separate bowl and stir in ¼ cup Dutch process cocoa powder.
• Flip the cookies over and frost half of the bottoms with the vanilla frosting. Let the frosting sit for at least 5 minutes, to begin to set and form a crust, then frost the other half with the chocolate frosting.
• Allow the frosting to set completely and enjoy.

Nutrition

Serving: 1cookie | Calories: 262kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 139mg | Potassium: 68mg | Fiber: 1g | Sugar: 29g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

What you’ll love about this recipe:

• Uses melted butter so you don’t have to wait for it to soften
• Soft and chewy, with the perfect crisp edges and crackly tops
• Option to make the dough ahead and bake them fresh

How To Make The Chewiest Chocolate Chip Cookies (with Crackly Tops!)

For as long as I can remember, pistachios have been my favorite nut. I used to sneak them by the handful, and I’m thrilled to see them regaining popularity.

I’ve been putting them in everything lately, form coffee to carrots.

My latest obsession has been adding them to chocolate chip cookies and I honestly don’t think I want to eat cookies any other way now.

I did a bunch of experimenting and perfected my recipe. They’re the perfect balance of crispy and chewy, sweet and salt, they stay soft for days (if you don’t eat them first), and the dough comes together like a dream.

Not to brag, but multiple people have suggested I sell them. Instead, I’ll just give you the recipe.

If you make one cookie this holiday season, let these be it.

Ingredients You’ll Need

For this recipe, you don’t need anything fancy, just the chocolate chip cookie making basics like butter, flour, and brown sugar.

You’ll also need:

Semi Sweet Chocolate Chunks. For those melty puddles of chocolate that are just oh so good. Lately I’ve been buying mine from Trader Joes. They have a great chocolatey flavor that’s milky without being too sweet.

Shelled Pistachios. Roasted or unroasted is your call, but keep them unsalted so you can add your own (better) salt.

Pro tips for the best chocolate chip cookies

• Use melted butter, and whisk vigorously with the sugar and egg until it gets thick and glossy. This is what gives you those shiny, crackled tops, so don’t rush it.
• Weigh your flour. Even just a few grams too much flour can dry these out. If you’re not using a scale, fluff your flour first, then spoon and level.But really, use a scale.
• Chill for chewiness. A 30-minute chill in the fridge helps hydrate the flour and solidify the butter, so your cookies stay thick and chewy instead of spreading too thin. I know waiting is hard but it’s worth it. On the plus side, you can chill them longer, which means you can totally feel free to bake off just one or two cookies whenever your heart desires.
• Pan-banging = crackle magic. For dramatic crinkles, gently bang the baking sheet once midway through baking, when the cookies are puffed but not yet browned. It helps collapse the centers and encourages those signature crackled tops.
• A pinch of flaky sea salt on top while the cookies are still warm balances the sweetness and makes them look (and taste) bakery-worthy. Even better? Use vanilla salt.

Commonly asked questions

More delicious cookie recipes

• Eggnog Sugar Cookies
• Small Batch Almond Thumbprint Cookies
• Caramel Gingerbread Thumbprints
• Oatmeal Cookies with Whiskey-Soaked Cherries

Print

Chewy Pistachio Chocolate Chip Cookies

Course Snack

Cuisine American

Keyword chewy chocolate chip cookies, pistachio chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill time 30 minutes minutes

Total Time 51 minutes minutes

Servings 8 large cookies

Calories 328kcal

Author Lauren Keating

Ingredients

• 1 sticks butter
• 125 grams brown sugar 1/2 cup
• 40 grams white sugar 3 Tablespoons
• 1 large egg
• 1 teaspoon vanilla extract
• 120 grams flour about 1 cup
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅙ teaspoon kosher salt
• ½ cup semi-sweet chocolate chunks
• ¼ cup unsalted pistachios chopped
• sea salt for topping

Instructions

• Melt 1 sticks butter in a saucepan or in the microwave. Let it cool for 3-5 minutes.
• Pour the butter in to a large mixing bowl. Add 125 grams brown sugar and 40 grams white sugar. Whisk vigorously until the mixture is smooth, thick, and glossy (about 1 minute).
• Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
• In a separate bowl, whisk together 120 grams flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ⅙ teaspoon kosher salt. Fold dry ingredients into wet just until a few streaks remain.
• Stir ½ cup semi-sweet chocolate chunks and ¼ cup unsalted pistachios.
• Cover the dough and chill it for at least 30 minutes.
• Heat your oven to 350°F. Line your baking sheets with parchment paper or silicon mats for easy cleanup and to prevent sticking. .
• Scoop 2 tablespoon portions of dough onto the prepared tray.
• Bake at 350°F for 11–13 minutes, until edges are golden brown and centers are puffed but soft. Halfway through the baking time, bang ther pan on the rack to deflate the cookies and encourage crackled tops.
• Sprinkle with flaky sea salt while warm. Cool 5 minutes on the pan before transferring to a wire cooling rack.

Nutrition

Serving: 1cookie | Calories: 328kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 149mg | Fiber: 2g | Sugar: 24g | Vitamin A: 402IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

Meet my new favorite cookies.

They’re:

• perfectly crisp on the outside
• thick and chewy on the inside
• topped with the perfect puddle of sweet-tart jam
• naturally gluten-free and dairy-free

And they bake up just 6 at a time so you can’t get into too much trouble eating them.

Of course, you can definitely scale the recipe up if you’re cooking for a crowd!

Most almond thumbprint cookies are made with buttery shortbread dough. I took a different approach, using traditional Italian ricciarelli (soft amaretti) cookies instead.

Ricciarelli are made with almond flour, so they’re gluten-free. They also don’t use any butter or shortening, which means you don’t need to wait for butter to soften before you make them.

Talk about a win-win!

On their own, these soft almond cookies are delicious. They’re thick and chewy, with crispy tops and a soft, marzipan-like middle.

But I took things a step further and topped each cookie with a dollop of apricot or tart cherry preserves.

WOW.

The contrast between the sweet almond cookie and the tart jam is out of this world.

I’m absolutely obsessed. If you’re looking for an elegant cookie recipe to serve with tea or espresso, I just know you’ll love them too. You might also want to give these whipped shortbread cookies or gluten-free white chocolate chip cookies a try! Church window cookies are also a beautiful addition to any cookie platter.

How to make almond thumbprint cookies

To make these small batch thumbprint cookies, you’ll start by whipping egg whites with cream of tartar until they get white and frothy and hold soft peaks.

I prefer using a handheld mixer for this step since the volume of egg white is so small, but a stand mixer works too. Be patient — it will take about 8 minutes for the eggs to whip up.

Pro Tip: Cream of tartar is an acidic white powder that helps stabilize whipped egg whites. If you don’t have any, you can substitute bottled lemon juice.

One the egg whites are light and fluffy, stir in some vanilla and almond extract. These will add extra oomph to the flavor of the cookies.

Next, whisk together almond meal, sugar, and salt in a mixing bowl. Be sure to use finely ground almond flour, which is softer than almond meal. I used almond flour from Trader Joe’s.

Now, fold the egg whites into the dry ingredients.

The dough will be pretty dry, so you’ll need to work it to get everything to incorporate into a sticky dough. It’s totally ok if the egg whites deflate!

Finally, divide the dough into six equal portions. Dampen your hands and roll each dough portion into a ball. Roll each ball in a little confectioner’s sugar (powdered sugar). This helps dry the outermost layer of the dough.

Press your thumb into the top of each dough ball to slightly flatten it and create a shallow crater. Spoon 1/2 teaspoon of jam into each cookie.

Then bake at a low temperature until they’re done! The cookies will still be very pale. You’ll know they’re finished baking when the tops are firm and the bottoms are very lightly browned.

I made 3 thumbprint cookies with apricot jam and 3 with tart cherry preserves. Both were incredible and I’d have a hard time picking a favorite but, if I absolutely had to, I’d give the cherry cookies a slight edge.

Here are some more gluten-free dessert recipes you’ll love:

• Vegan Meringue Cookies
• Soft Oatmeal Bars
• Paleo Apple Crisp
• Grain-Free Chocolate Cupcakes
• Gluten-Free Financiers

Be sure to check out my complete collection of healthy dessert recipes!

Print

Small Batch Almond Thumbprint Cookies

Course Healthy Dessert Recipes

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 6 large cookies

Calories 169kcal

Author Lauren Keating

Ingredients

• 1 egg white
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¾ cup almond flour
• ½ cup sugar
• ¼ teaspoon kosher salt
• 2 Tablespoons confectioners sugar*
• 1 tablespoon fruit preserves tart cherry and/or apricot

Instructions

• Heat your oven to 300°F. Line a baking sheet with parchment paper.
• Add the egg white and cream of tartar to a mixing bowl. Use a hand mixer to beat the egg white until it’s fluffy and holds soft peaks.
• In a second bowl, whisk together the almond flour, sugar, and salt. Mix in the beaten egg whites to form a sticky dough — it’s ok if the eggs whites deflate while mixing.
• Sprinkle the confectioner’s sugar onto a cutting board or plate.
• Divide the dough into 6 portons. Dampen your hands to eep the dough from sticking to them, then roll each piece of dough into a ball. Roll the ball over the confectioner’s sugar to coat it lightly, then place it on the prepared baking sheet.
• Press your thumb into the top of each cookie to create a divot. Fill each divot with 1/2 teaspoon of preserves.
• Bake for 21-23 minutes, or until the tops of the cookies are firm and the bottoms are very lightly browned.

Notes

*Be sure to check the label of your confectioner’s sugar to ensure it’s gluten-free, if that’s a concern for you or your guests. Many brands include additional starches that may contain gluten.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 99mg | Fiber: 2g | Sugar: 21g

I’ve been wanting to share an aquafaba meringue recipe here ever since tasting it at a photography retreat back in 2015.

When we made them, we weren’t fully convinced the recipe would work. Imagine how surprised we were when, not only did it work, but the meringues took on a subtle cappuccino flavor!

Pistachios are one of my favorite nuts, and I think they’re totally underrated. I first fell in love with them as a kid. I remember going Christmas caroling as a kid with a pocket full of pink pistachio nuts. But then end of the night, my fingers were bright red and I was so happy!

When I was in Italy last fall, I couldn’t get enough pistachio pastries for breakfast. My love was rekindled.

Remembering that coffee flavor that aquafaba meringues take on, I thought pistachio meringue cookies would be perfect. They’re light an crisp and remind me of those Italian breakfasts.

You’ll love them, too. And you’ll never believe how easy they are to make!

What is aquafaba?

Let’s cut right to the chase. Aquafaba means bean water.

I know, it doesn’t sound good at all. But trust me.

Something magical happens when you whip aquafaba. It turns into voluminous white fluff that looks like a cloud and doesn’t taste like beans at all.

Promise.

When you add cream of tartar to stabilize your meringue, sugar, and a touch of vanilla it tastes just like cotton candy. I couldn’t stop eating it straight from the bowl.

You can pile it on top of a lemon meringue pie and torch it, or bake it off into meringue cookies like I do here. If you want to get really fancy, you can even use it to make vegan macarons.

My friend Meggan is a complete genius when it comes to cooking with aquafaba, and vegan baking in general, so definitely check out her blog if you want more ideas or a really in-depth overview of how to use aquafaba!

How to make aquafaba meringues

To make these easy vegan meringues, start by gathering your ingredients.

You’ll need a can of chickpeas (or liquid from cooking your own beans from dried), cream of tartar, sugar, vanilla, and pistachios. I used vanilla bean paste because I love those little flecks of color it adds to recipes, but you can use any vanilla extract.

To start, drain the chickpeas. You should have about 3/4 cup of bean water. Save the chickpeas themselves for making something else, like creamy chickpea soup or spiced chickpeas with feta.

Add the liquid and cream of tartar to a bowl and whisk for about 10 minutes, until stiff peaks form. You’ll definitely want to use either a stand mixer or an electric mixer for this!

Whisk in the sugar a tablespoon at a time until the mixture is glossy. Finally, stir in your vanilla.

At this point, it will be hard not to eat all of the meringue. It’s ok if you do, but then you want have any cookies!

Line two baking sheets with parchment paper or a silicon baking mat. Then drop tablespoons of meringue onto the sheet, leaving a little room between them.

Sprinkle your vegan meringues with finely chopped pistachios (or crushed candy cane, mini chocolate chips, or whatever you have on hand. Whatever you use, you’ll want to be sure to chop it very finely. Meringue is very fragile and anything too heavy can cause it to deflate. (Have you ever wondered “do pistachios go bad?” Check out this link for some great advice!)

If it does deflate, it totally ok – it will still taste just as good!

Bake your meringues in a low oven until they’re dry and firm to the touch. They’ll still be very much stuck to the pan when they’re warm, but should release from the parchment easily once they cool off.

Your aquafaba meringues will be crisp on the outside and light, airy, and slightly chewy in the middle. They’re so good!

FAQs

Looking for more vegan desserts? Try my Mexican Hot Chocolate Cream Pie, Cranberry Oatmeal Bars, or Dairy Free Cheesecake Parfaits.

Pin For Later

Print

Pistachio Aquafaba Meringues

Course Healthy Dessert Recipes

Cuisine Italian

Keyword aquafaba meringues, meringue cookies, vegan meringues

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 40

Calories 15kcal

Author Lauren Keating

Ingredients

• ¾ cup aquafaba
• ¼ teaspoon cream of tartar
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• ⅛ cup pistachio nuts very finely chopped

Instructions

• Heat your oven to 250 degrees. Line two sheet pans with parchment paper.
• Add the aquafaba and cream of tartar to a very dry mixing bowl. Whisk with an electric beater on medium-high for 10 minutes, or until the mixture is voluminous and fluffy and holds stiff peaks. It should resemble whipped cream.
• Stir in the sugar one tablespoon at a time, until the meringue is glossy.
• Fold in the vanilla.
• Drop tablespoons full of meringue onto the sheet pans. Sprinkle with chopped pistachios.
• Bake for 90 minutes, or until the cookies are firm and dry.
• Let cool completely before removing from the baking sheet.
• Str cooked up to 1 week in a dry, airtight container.

Nutrition

Serving: 1cookie | Calories: 15kcal | Carbohydrates: 3g | Sodium: 2mg | Sugar: 3g

I created this recipe for my client, National Honey Board. Thank you for supporting the products that keep me inspired in the kitchen and help make Healthy Delicious possible.

The first time I remember eating really good baklava was back when I was in college. I was in DC for the semester and we went to an event at one of the embassies (I wish I could remember which one!) where they had a plate of it out. I was hooked from the first bite and proceeded to eat an embarrassing amount.

Fast forward a few years and I thought I must have dreamed up that baklava. I tried it several times since then but it didn’t do anything for me. It was too dry, too flaky, too nutty… just not the delicious baklava that I remembered. Then last year we tried a new-to-us Middle Eastern restaurant and I hit baklava gold. It was everything I remembered it being, and then some.

The difference was in the way the baklava was made. Instead of having layer upon layer of fillo and filling, it had one thick layer of filling sandwiched between just two layers of pastry. More filling and less fillo meant this baklava wasn’t as dry and crumbly as some of the others I’d tried. Plus it had the perfect amount of honey – enough to keep the filling moist and add that familiar flavor without being too sticky-sweet.

I don’t remember what gave me the idea of making apple baklava, but I knew it would be a winner. Apples + honey + walnuts are a match made in heaven! These baklava bites are perfect for fall but you can easily make them year-round.

Using fillo shells instead of sheets means these bite-sized baklava cups are incredibly easy to make. You don’t have to worry about defrosting the pastry or working with all of those delicate sheets – just pack the filling right into the frozen shells!

To keep things on the lighter side, I made a filling that’s about half diced apple and half traditional baklava filling. I added some flour to counterbalance the extra moisture I knew the apples would add (no one wants a soggy shell) and added some warm fall spices to give the recipe an apple pie-meets-baklava vibe.

While the baklava bites baked, I made a syrup by boiling down a combination of water and honey. Thinning out the honey this way allows it to seep into every nook and cranny of the baklava and make it super yummy. You can also flavor the honey syrup with other ingredients to infuse even more flavor into your dessert. I added lemon juice and cardamom, which complemented the apple and walnut filling perfectly.

You can use any kind of honey for these (did you know there are over 300 varietals in the US?!) but the color, flavor, and even aroma may differ depending on the nectar source of flowers visited by the honey bee. The colors may range from nearly colorless to dark brown, the flavor may vary from delectably mild to distinctively bold, and some have a more floral flavor than others. Visit honeylocator.com to find honey varietals near you. Play around with this recipe and let me know which type of honey is your personal favorite!

Print

easy apple baklava

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15

Author Lauren Keating

Ingredients

• ½ cup chopped walnuts
• 1 tablespoon butter cut into 8 cubes
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon vanilla extract
• 1 pinch salt
• 1 apple peeled and finely diced ( about 1/2 cup)
• 1 tablespoon flour
• 1 package mini fillo shells 15 shells
• ¼ cup water
• ¼ cup honey
• ⅛ teaspoon cardamom optional
• ½ lemon juiced

Instructions

• Heat your oven to 350ºF. Arrange the fillo shells on a baking sheet.
• Add the walnuts, butter, sugar, cinnamon, vanilla, and salt to a food processor or blender; process until the ingredients come together into a chunky dough. Combine the apples and flour in a medium mixing bowl. Add the walnut mixture; mix well.
• Pack about 1 heaping teaspoon of the apple-walnut mixture into each fillo shell. Bake for 10 minutes.
• While the baklava bakes, combine the water and honey in a saucepan. Bring to a boil, then simmer for 8-10 minutes or until reduced to a thin syrup. Stir in the cardamom and lemon juice.
• Carefully spoon the syrup over the baked baklava, letting it seep into the walnut filling.
• Refrigerate until ready to serve.

I don’t usually make “cute” food but a few months ago I decided I wanted to make homemade raspberry hibiscus marshmallows. When I penciled them onto my calendar and saw that I’d be posting them in February, I figured it would be fun to cut them into hearts for Valentine’s Day.

I finally made them last weekend and the timing couldn’t have been better. I really needed some pink, sugary, heart-shaped goodness in my life. A lot of people do right now.

These last few weeks have been hard. Everyone is on edge. Stressed out. Fighting. It’s emotionally draining.  (For those of us who have been marching and protesting it’s also physically draining.)

But these marshmallows? It’s almost impossible to feel stressed out when you’re eating them. They’re bouncy, fluffy, and have a great sweet-tart flavor. They’re deliciously pink and, cut into hearts, they’re a great reminder that, above all else, we need to love each other. Because we can all use a little more love right now.

Homemade marshmallows might seem intimidating, but they’re really easy to make. Promise! All you need is an electric mixer (a stand mixer or a hand mixer will work) and a candy thermometer. Check out my recipe for chocolate hazelnut marshmallows for some helpful marshmallow-making tips.

These raspberry hibiscus marshmallows have a ton of flavor, so they’re delicious on their own for a quick sweet treat. They also add a great pop of flavor to a mug of hot cocoa. If you really feel like getting fancy, they’d be amazing dipped in dark chocolate or melted s’mores style between two chocolate graham crackers.

Print

Homemade Raspberry Hibiscus Marshmallows

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 30

Calories 41kcal

Author Lauren Keating

Equipment

• Knox Gelatine Unflavored, 4 Count (Net Wt. 1 Ounce)
• Tazo Passion Herbal Tea, 20 ct

Ingredients

• ¼ cup powdered sugar divided
• 2 envelopes unflavored gelatine
• 1 cup frozen raspberries thawed
• 1 teaspoon vanilla extract
• 1 cup water
• 2 hibiscus tea bags ex. Tazo passion
• 1 cup sugar
• ¼ cup light corn syrup or tapioca syrup

Instructions

• Lightly cost the bottom of a 9 inch by 13 inch pan with powdered sugar. Set the rest of the powdered sugar aside.
• In a blender or food processor, puree the raspberries and vanilla until smooth. Pour into a mixing bowl. Sprinkle the gelatin over the raspberry puree; stir to combine.
• Add the water and tea bags to a medium pot and bring to a boil. Remove from hit and let sit 5 minutes. Remove and discard the tea bags.
• Return the pan to the stove and add the sugar and syrup. Heat to 240ºF (this will take 15-20 minutes), then pour over the fruit puree.
• Use an electric mixer to beat the mixture until tripled in size, about 10 minutes.
• Pour the marshmallow into the prepared pan. Sift a thin coat of powdered sugar over the marshmallows. Let sit at least 4 hours.
• Lightly coat a knife with cooking spray, then cut around the edge of the pan, then invert over a cutting board to remove the marshmallows. Cut into squares or use an oiled cookie cutter to cut into fun shapes.
  

Nutrition

Calories: 41kcal | Sodium: 2mg | Sugar: 9g

In my world, the holiday season doesn’t start until I’ve poured my first glass of aged eggnog.

I love it – I have ever since I was a little kid. These days I’ve switched to coconut nog and, even though it’s still delicious, it’s not quite the same as the real deal.

I thought I’d make up for it by incorporating eggnog flavors into other things, starting with these sugar cookies.

These cookies don’t have any actual eggnog in them, but they do use all of the ingredients that give eggnog it’s distinctive flavor: egg yolks, cream (in the form of butter), rum flavoring, a touch of cinnamon, and lots and lots of fresh nutmeg.

They’re crispy and not too sweet, so they’re perfect as an afternoon snack alongside a cup of coffee or tea.

These eggnog sugar cookies were my contribution to this year’s Great Food Blogger Cookie Swap, an annual cookie exchange that raises money for Cookies for Kids’ Cancer (last year I made cinnamon chipotle crinkle cookies.)

It always amazes me how participants’ cookies criss-cross the country in order to get to their final destinations. I sent a dozen cookies each to Cyndi from My Kitchen Craze, Elizabeth from Cooking with Milton, and Jessica from Stuck on Sweet. In return, I received some delicious citrusy from my friend Bree at Baked Bree, double chocolate chip cookies from Donna at Dang That’s Delicious and German almond crescents from Alexis at Lexi Bites.

Print

Eggnog Sugar Cookies

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 48

Calories 88kcal

Author Lauren Keating

Ingredients

• 2 stick butter
• 1 ½ cups sugar
• 3 egg yolks
• 2 teaspoons rum flavoring or vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg preferably freshly grated

For rolling:

• 2 tablespoons sugar
• 1 teaspoon nutmeg

Instructions

• In a mixing bowl, use an electric beater to mix the butter and sugar until light and fluffy. Beat in the egg yolks and rum flavoring.
• In a second bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Mix the dry ingredients into the wet ingredients. Cover and chill 30 minutes.
• Heat oven to 400F and line two baking sheets with a silpat or parchment paper. In a small bowl, combine the remaining sugar and nutmeg.
• For teaspoon-sized portions of dough into balls; roll in the spiced sugar and place on the prepared baking sheets 2 inches apart. Bake 10-12 minutes, or until the cookies are cracked and the top looks dry. Cool on a wire rack.
• Repeat with remaining cookie dough.

Nutrition

Calories: 88kcal | Protein: 1g | Fat: 4.2g | Cholesterol: 2mg

I’ve been a little cookie-happy this Christmas. Between the Cinnamon Chipotle Crinkles, Maple-Walnut Butter Cookies and now these Salted Caramel Gingerbread Thumbprints… let’s just say I could use a vegetable or two in my life right about now. This is my last cookie for the season though – promise!

These gingerbread cookies are soft and chewy, with a big punch of molasses. No wimpy gingerbread, here. The centers are filled with caramel and a pinch of flaky salt. They’re sticky and sweet and over the top and awesome. The crinkles and butter cookies that I shares earlier this month are great with a cup of tea or cocoa, but these gingerbread thumbprints cry out for a big, cold glass of milk.

Print

Gingerbread Caramel Thumbprint Cookies

Servings 3

Author Lauren Keating

Ingredients

• ¾ cup butter softened
• ¾ cup firmly packed brown sugar
• ½ cup molasses
• 1 tablespoon freshly grated ginger
• 1 egg
• 3 cups white whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 18 b]soft caramel candies cut in half (I use [Werther's chewy caramels)
• Kosher salt for sprinkling

Instructions

• In a large bowl, beat the butter and brown sugar until fluffy. Add the molasses, ginger and egg; mix well. Sift in the flour, cinnamon, baking soda, nutmeg, and salt. Press dough into a thick, flat disk and wrap in plastic. Refrigerate at least 4 hours.
• Heat oven to 350ºF and line a cookie sheet with parchment or a silicon baking mat. Shape the dough into 1-inch balls and arrange on your prepared baking sheet. Use your thumb to make a small indentation in each ball; place a caramel candy into each indentation. Sprinkle with kosher salt. Bake 8-10 minutes, or until the edges begin to brown and the cookies look soft but set. Transfer to a rack and let cool.

Once I got it into my head that I wanted to make apple butter blondies, there was no stopping me. What can I say? I’m really stubborn. It’s both a blessing and a curse.

Anyway, this weekend I went through an entire box of brown sugar, a pound and a half of butter, a dozen eggs, and the better part of a jar of apple butter in my quest. The first batch was too soft (it ended up being a delicious apple cake, but that’s not what I wanted), the second batch wasn’t apple-y enough and tasted way too healthy, the third batch was delicious and buttery, but just a little bit too greasy. The fourth batch? Perfection.

These blondies are soft and chewy in the middle, crispy around the edges, and swirled with plenty of apple butter throughout.  They’re also speckled with chocolate chips – just enough to give the blondies a little extra sweetness, but not enough to distract from the flavor of the apples.

So, why the obsession with getting these blondies perfect rightthissecond? Well aside from the fact that I want to eat them and was frustrated by the fact that the didn’t come out right the first time, I wanted to make them as part of OXO’s Be a Good Cookie campaign and time was running out.

I’ve been using OXO products for forever and am kind of a die-hard fan. Buying a huge set of OXO POP containers was basically the best thing I ever did for my kitchen, and I gave Shawn a death stare when he considered buying a different brand of broom. I don’t think a day goes by without me using at least 3 OXO products.

Anyway, in addition to making good stuff, they also do good stuff. Cookies for Kids Cancer /Be a Good Cookie was started by two OXO employees who got some terrible news about their sweet 2-year old son. With OXO’s support,  their mission to find a cure for pediatric cancer. Bake sales are held across the country in support of the effort, with proceeds being matched by their parent company. They’ll also donate 25-cents for every specially marked “Be a Good Cookie” product that they sell (you can see a list of products here. I have a lot of them and they’re great. I especially recommend the egg beater.) They’re also donating $100 for every blog post written in September and dedicated to the campaign.

Print

Apple Butter Blondies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 15

Calories 135kcal

Author Lauren Keating

Ingredients

• 6 tablespoons 3/4 stick butter
• 1 cup packed dark brown sugar
• 1 egg lightly beaten
• 1 teaspoon vanilla
• pinch salt
• ½ cup Gold Medal whole white wheat flour
• ½ cup Gold Medal all purpose flour
• ¼ cup chocolate chips
• ⅓ cup apple butter

Instructions

• Heat oven to 350ºF Butter a 10.5"x7" baking dish.
• In a small saucepan set over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Remove from heat and let cool slightly. Beat in the egg and vanilla. Stir in the salt, flours, and chocolate chips.
• Pour the batter into the prepared pan. Spoon the apple butter into four strips, across the short edge of the pan. Drag your spoon through the batter the long way to drag the apple butter along and create the pretty marbled effect.
• Bake 40-45 minutes or until set in the middle.
• Let cool completely, then cut into 15 blondies.

Nutrition

Calories: 135kcal | Protein: 1.6g | Fat: 5.8g | Fiber: 0.7g

]]> https://www.healthy-delicious.com/apple-butter-blondies/feed/ 8 https://www.healthy-delicious.com/brown-butter-banana-blondies/ https://www.healthy-delicious.com/brown-butter-banana-blondies/#comments Thu, 06 Jun 2013 11:01:14 +0000 https://www.healthy-delicious.com/?p=5547

    

I have a love-hate relationship with blondies. I want to love them, but they never seem to hold up to their promise of being a butterscotch version of a brownie. The best brownies are soft and chewy; blondies, not matter how delicious they might look, always seem to be disappointingly dry and cookie-like. This week I decided I’ve had enough and set out to create a blondie recipe that actually has the texture of a chocolate brownie. And to make thing more difficult, I wanted to make them with whole wheat flour.

You guys, I did it! These brown butter banana blondies full of rich, butterscotch-y flavor, with toasted notes from browned butter and just a hint of banana and they’re every bit as fudgey and chewy as the best box-mix brownies. They even have that thin, crackly top layer that the best brownies have! Total success.

Your kitchen will smell a-mazing while these bake. The timer will go off just when the scent is almost unbearable… then you’ll have to wait for them to cool. It’s kind of a huge tease, but it’s well worth it.

I can’t keep my hands off of these, so it’s a good thing that half the batch is headed off to Roxana from Roxana’s Home Baking as part of this month’s Leftovers Club exchange. I met Roxana earlier this month and she’s super nice. She’s also an expert baker and took home first prize in the Amazing Apps recipe contest at Eat, Write, Retreat! I hope she likes these blondies as much as I do!

Print

Brown Butter Banana Blondies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 138kcal

Author Lauren Keating

Ingredients

• 5 tablespoons butter
• 1-1/2 cups firmly packed dark brown sugar
• 1 egg
• 1 egg yolk
• 1-1/2 teaspoons vanilla
• ½ cup pus 2 tablespoons white whole wheat flour
• ½ cup bread flour
• ¼ teaspoon salt
• 1 banana mashed
• ¼ cup toffee baking chips optional

Instructions

• Heat oven to 350*F. Line the bottom of an 8-inch square pan with buttered parchment.
• Add the butter to a small saucepan set over medium heat. Melt the butter, then cook an additional minute or two, stirring constantly, until it becomes golden brown and smells caramely and slightly nutty. Remove from heat and stir in the brown sugar. The sugar will melt and combine with the butter to form a thick, soft mass that feels a little like a tootsie roll. Let cool.
• Stir the egg, egg yolk, and vanilla into the cooled sugar. At the point, the batter will be thin and smooth. Add the flours, stirring until just blended. Fold in the mashed banana and toffee chips.
• Pour the batter into the prepared pan. Bake 25-35 minutes, or until the center is slightly springy and a toothpick inserted into the center comes out clean. Let blondies cool completely before slicing and removing from the pan.

Nutrition

Calories: 138kcal | Protein: 1.5g | Fat: 5.5g | Fiber: 0.7g

 

]]>