It’s a SURRENDER kind of season for me, so with the holidays in mind, I thought I’ll surrender my favorite recipes, if you’ll surrender yours! And even if you don’t, I’ll still share, because I’m that kind of girl.
In our house we have quite a few favorites. The one recipe my daughter and I make every Christmas Eve are Cannoli. It’s taken us several years to perfect the recipe (when the older generation is gone..sometimes so goes the recipes) but we think we have it nailed down. We use metal cannoli tubes that we wrap the dough around and deep fry until they bubble up and become golden brown. Then we make fill the cannoli shells with a creamy concoction that brings back luscious memories of my childhood. They are usually all gone by the time Christmas day rolls around.
Melt in Your Mouth Butter cookies are also a FAMILY FAVORITE and very easy on the budget. They literally do just melt in your mouth. The prep time on these is just twenty minutes, but you must make sure to soften (not melt) the butter ahead of time before you start.
Melt in Your Mouth Butter Cookies
1 Cup Butter (creamed not melted).
6 Tablespoons Confectioner’s sugar
2 Cups Flour
1 Tsp vanilla
1 Cup finely chopped nuts (optional)
Cream butter and sugar, add other ingredient. Knead well, roll into small balls and flatten slightly with fork
(You may need to powder sugar the fork if dough is sticky)
Bake 12-15 minutes in moderate oven 350. (Cookies will not look cooked on top, check them underneath)
While hot…shake powdered sugar on them.
Makes 24-30 cookies
We eat them plain, but you can add almonds, walnuts, raisins or chocolate chips. Trust me they are delicious and they truly melt in your mouth!!
Another FAMILY FAVORITE that’s quick and easy is the Best Flourless Cake recipe. People will think you’re a gourmet chef when you put this gorgeous dish on the dessert table. It’s a cross between the yummiest brownie and richest chocolate cake you’ve ever eaten. In the words of Rachel Ray…YUMMO!
Best Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. (Or serve it in the dish – I never invert)
Dust cake with additional cocoa powder and serve with sorbet or fresh fruit if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Serves 8 to 10
**Cake is also called Cracked Cake- not to worry if it looks like a brownie on top. It’s all good!
What are your family favorites? Do you like to bake during the holiday season? What’s your go-to recipe when the family is clamoring for dessert?
Sunset Surrender is available now at the Harlequin Store
In bookstores and online January 2013
Click here to read the entire FIRST CHAPTER!