Cookie Count Down December 7th White Chocolate and Peppermint Brownies

White Chocolate and Peppermint Brownies

Makes 16 brownies

| Hands-On Time: 20m

 Total Time: 3hr 20m

Ingredients

1/2 cup  (1 stick) unsalted butter, plus more for the pan

3/4 cup all-purpose flour, spooned and leveled

1/4 cup  unsweetened cocoa powder

1/2 teaspoon  baking powder

1/2 teaspoon  kosher salt

6 ounces semisweet chocolate, chopped

1 cup  sugar

2 large eggs

1 teaspoon  pure vanilla extract

6 ounces white chocolate, chopped

1 teaspoon  canola oil

1/3 cup chopped peppermint candies (about 15 candies)

Directions

Heat oven to 350° F.

Butter an 8-inch square baking pan.

 Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

In a large microwave-safe bowl, combine the butter and semisweet chocolate.

Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly.

Whisk in the sugar, eggs, and vanilla until smooth.

Add the flour mixture and mix until just combined (do not overmix).

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth.

Spread on top of the cooled brownies. Sprinkle with the candies and let set.

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Our Team from Harmonizing Homes and Shore Chicy wish you another day of Happy Baking....Please visit our website www.harmonizehomes.com or www.shorechicydesigns.com  or call us directly at 917-699-1262

Christmas Cookie Count Down December 6th Chocolate Crinkles

Chocolate Crinkles

Ingredients

  1 1/4 cups  all-purpose flour, spooned and leveled

3/4 cup  unsweetened cocoa powder (preferably Dutch process)

1 1/2 teaspoons  baking powder

1/4 teaspoon  salt

1/2 cup  (1 stick) unsalted butter, at room temperature

1  cup  light brown sugar

2  large eggs

1/4 cup  confectioners’ sugar

Directions

Heat oven to 350° F.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon).

Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. 

Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

These are simple and pretty!!   Enjoy your baking....Harmonizing Homes has many ideas for you....visit our website and checkout our blogs.....WWW.Harmonizehomes.com  or call us at 917-699-1262  don't forget to visit our sister company at www.shorechicydesigns.com 

Christmas Cookie Count Down December 5th Cinnamon Walnut Balls

Makes 36 cookies

 Hands-On Time: 25m| Total Time: 1hr 20m

Ingredients

2 cups walnuts

2 cups all-purpose flour, spooned and leveled

1 teaspoon  cinnamon, plus more for dusting

1 teaspoon  kosher salt

1 cup  (2 sticks) unsalted butter, at room temperature

2/3 cup  confectioners’ sugar

1 teaspoon  pure vanilla extract

Directions

Heat oven to 350° F. 

Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the walnuts until finely ground.

In a large bowl, whisk together the ground walnuts, flour, cinnamon, and salt; set aside.

Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes.

 Beat in the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.

Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat, then dust with additional cinnamon.

Harmonizing Homes is here to help you with Holiday Preparations!  Call us at 917-699-1262 or visit our website at www.harmonizehomes.com   

cookie count down December 4th Lemon Bars

Lemon Bars

Makes 24 bars| Hands-On Time: 30m| 

Total Time: 3hr 30m

Ingredients

Crust:

Nonstick cooking spray

1 1/2 cups all-purpose flour, spooned and leveled

1/2 cup  (1 stick) cold unsalted butter, cut into pieces

1/3 cup granulated sugar

1/4 teaspoon kosher salt

Filling:

3 large eggs

1 large egg yolk

2/3 cup granulated sugar

1/3 cup fresh lemon juice

2 teaspoons finely grated lemon zest

2 tablespoons all-purpose flour

2 tablespoons heavy cream

1/8 teaspoon kosher salt

Confectioners’ sugar, for dusting

Directions

Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.

Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.

Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.

When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars covered in the refrigerator for up to 3 days. Dust with the confectioners’ sugar before serving.

If you need any help during the holidays please call Harmonizing Homes at 917-699-1262 or visit our website for more information at www.harmonizehomes.com   Happy Baking!!

Christmas Cookie Count Down December 3rd

Makes 32 macaroons| Hands-On Time: 30m

| Total Time: 2hr 05m

Ingredients

     14-ounce package sweetened shredded coconut (about 5 cups)

               4      large egg whites

       2/3 cups sugar

      1/3 cup all-purpose flour, spooned and leveled

      1/4 teaspoon kosher salt

      1/2  teaspoon  pure vanilla extract

        6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

Heat oven to 325° F.

In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes.

 Store the macaroons in an airtight container at room temperature for up to 7 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs shorechicydesigns.com or call              917-699-1262      ..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down Raspberry Almond Linzer

Raspberry-Almond Linzer Cookies

Ingredients

·          2/3  cup  almonds

·          1/2  cup  packed light brown sugar

·          2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the work surface

·          1/2  teaspoon  baking powder

·          1/2  teaspoon  kosher salt

·          1/4  teaspoon  ground cinnamon

·          cup  (2 sticks) unsalted butter, at room temperature

·          large egg

·          teaspoon  pure vanilla extract

·          tablespoon  confectioners’ sugar

·          12-ounce jar raspberry jam

Directions

Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes.

Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350° F.

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking