Once you discover how easy it is to make homemade Chicken Parmesan, it will be a regular favorite on your dinner table! This recipe is from my cookbook and served at our famous Italian restaurant In Lake Tahoe! Then – English Trifle two ways! First up, the traditional trifle with fruit and cream. But to make it even easier, check out the second method, using store bought chocolate éclairs!
unsalted butter, softened
Hamantaschen
They are most often enjoyed in March during Purim, a Jewish holiday of deliverance as told in the Book of Esther. But at this time of the year, Hamantaschen, with their triangle shape and sweet fillings, also show up on holiday cookie platters. The dough is sweet, delicate and cookie-like. Some of the most popular fillings are made of raspberry or apricot preserves, prune or poppy seed paste and chocolate. I was introduced to Hamantaschen this year for the first time and I promise I’m going to get better at shaping them, which is a bit tricky at first. I made this batch with raspberry preserves and am looking forward to trying new fillings, perfecting the technique and giving them as gifts from my kitchen all year long!
Snickerdoodles
If you want to bake up a scrumptious Snickerdoodle cookie with that classic soft and chewy texture, there are a couple of tips to get you the best results. First, don’t skimp on the cream of tartar. That’s what gives the Snickerdoodle that twist of tanginess. (If you don’t have it, go buy a nice fresh bottle. You may be making these a lot!) Next, whisking the butter and sugar together for a long time is important because it whips air into the cookie dough, which helps make them soft and chewy. So whisk for at least 5 minutes until light and super fluffy. (Christina Tosi, cookbook author and owner of the award-winning Milk Bar Bakery says that under-whisking the butter and sugar is the biggest mistake home cooks make.) Then, don’t over bake the cookies. You want that chewy center. Finally, roll the dough in the cinnamon sugar mixture twice. The topping here is just as important as the batter. So now, go gather up your room temperature butter, eggs and the rest of the ingredients, because, a day without a Snickerdoodle is just plain crummy!
Dulce de Leche Cupcakes
It’s a Latin American favorite that the western world has embraced as its own. Dulce de Leche, a thick and sugary caramel-like sauce made by slowly heating sweet milk, has found its way into just about every dessert and beverage we love. Here is a rich and delicious cupcake made with homemade Dulce de Leche that’s incorporated in the batter as well as the frosting. Enjoy!
Reese’s Peanut Butter Oatmeal Bars
All I can say is I love these Reese’s to pieces! These chewy, chunky treats really raise the bar on goodness! Reese’s Peanut Butter Oatmeal bars are the best combination of peanut butter and chocolate that I’ve tasted in a long time! It starts with delicious peanut butter oatmeal cookie dough that gets spread on a baking sheet. Then the minute you pull it out of the oven, a layer of chocolate chips gets sprinkled over top which start to melt. Then you’ll spoon a delicious smooth and creamy peanut butter topping over the melting chocolate and swirl the two to create a gorgeous marbleized coating. The final touch is to dot the topping with chopped up chunks of mini Reese’s Peanut Butter Cups. Wow! When you bite into the chewy bar, you get the peanut butter, the oats, the chocolate and the Reese’s all in one scrumptious bite. These cookie bars are great for making ahead and they hold up well for a school lunchbox. If you’re thinking about a dessert platter or cookie exchange this holiday season, I would not hesitate to add these to your line-up! If you make Reese’s Peanut Butter Oatmeal Bars ahead, you can seal them well and store them in the freezer. I think you’ll love these Reese’s to pieces, too!
Watch my How To Video for Reese’s Peanut Butter Oatmeal Bars here!
