Chocolate Dipped Orange Madeleines for People Magazine

I was pumped when I got an email from People Magazine asking me to contribute a recipe for their holiday cookie spread. They wanted a festive cookie, so I decided to spruce up my traditional madeleine recipe. The results were delicious and truly beautiful. I’m used to doing my own styling and shooting—this opened my eyes to how amazing a simple recipe can be presented when there’s a team of super talented professionals behind it!

I decided to make my own recipe today. I altered it slightly because I can’t help myself. I had a bowl of chopped, toasted hazelnuts just sitting on my table that were leftover from some rugelach I made. When I dunked the madeleines in the melted milk chocolate, my hand just went and dipped them in the chopped hazelnuts!

These tasty little treats can be whipped up pretty quickly. Most madeleine recipes require that the batter rests, but not this one. Just mix the orange zest, sugar and eggs until frothy. Then, fold in the dry ingredients, and stir in the butter. They bake in a 400 degree oven for 8-10 minutes, and once they’re cool, you can dunk them in melted milk chocolate.

These madeleines are a treat all on their own. No hazelnuts needed. The chocolate isn’t even needed. If you make them, make a few with chocolate and some without and see which you like best!

Chocolate Dipped Orange Madeleines Recipe

Featured in Dec. 10, 2018 issue of People

3/4 cup unsalted butter (1 and 1/2 sticks, 6 ounces), plus softened butter for greasing the pan
1 and 1/3 cups (5 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
3/4 cup granulated sugar
2 tablespoons honey
2 tablespoons orange zest (from two oranges)
1 cup milk chocolate chips

1. Grease 2 (12-mold) madeleine pans or mini muffin pans with softened butter; dust with flour. Chill in refrigerator until butter hardens, about 10 minutes.

2. Meanwhile, preheat oven to 400°F. Microwave 3/4 cup butter in a small microwavable bowl on HIGH until melted, 30 to 45 seconds; set aside.

3. Sift together flour, baking powder, and salt in a medium bowl. Beat eggs, sugar, honey, and zest with a stand mixer fitted with a whisk attachment until pale and frothy, 2 to 3 minutes. Fold flour mixture into egg mixture using a spatula until just combined. Add melted butter; stir until just combined.

4. Spoon batter evenly into madeleine molds, filling each three-fourths full. Bake until golden, 8 to 10 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely, about 30 minutes.

5. Microwave chocolate in a small microwaveable bowl on MEDIUM (50%) until melted, 11/2 to 2 minutes, stirring every 30 seconds. Dip halves of cooled cookies into chocolate. Transfer to a plate lined with parchment paper; let chocolate set, about 30 minutes.

No Churn Peppermint Bark Ice Cream

I have heard about no-churn ice cream for years. And for whatever reason, I had never tried it. It just seemed impossible— that something so easy could actually be ice cream. Ice creamy is creamy. And crave-worthy. It’s the kind of thing that is dangerous to eat straight from the tub— I’ve got to portion out a bit, and then put it away. Otherwise, I’ll want to keep eating it!

As much as I love ice cream, I’ve only made it a couple of times as a kid— and it never turned out quite right. Always a little soupy. Or something. We probably were too eager and didn’t let the bowl freeze all of the way. I grew up on Bluebell Ice Cream, and that was good enough for me. Homemade not necessary!

Well, I finally got on the no-churn train and made the deceptively simple “No-Churn Ice Cream” for the first time last month. The formula is so matter-of-fact, you don’t even need a recipe. Two cups heavy cream whipped to stiff peaks. Fold it into 1 can (14.5 ounces) sweetened condensed milk. Freeze. VOILA!

I can attest to the goodness and simplicity of this ice cream! BUT, if you want it to be NEXT LEVEL creamy, use more cream. I used 2 and 1/2 cups and something magical happened. The bits of chocolate that once started to sink were now magically floating. That half cup of cream made this ice cream so much creamier. I also added some flavoring: 1 teaspoon of vanilla (I’m sparse with vanilla these days cuz it is pricey!) and 1/2 teaspoon of peppermint extract. I also folded in one cup of chopped peppermint bark. And all I can say is you must try this recipe.

Get real crazy and add some expresso (or regular coffee) to it. You can get away with having it for breakfast that way.

No Churn Peppermint Bark Ice Cream Recipe

2 and 1/2 cups (20 ounces) heavy cream
1 can (14.5 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup chopped peppermint bark

*Serving Suggestion: Make this the classic Italian treat Affogato by pouring some hot expresso on top of a scoop!

Whip the heavy cream to stiff peaks. Set aside.

Add the sweetened condensed milk to a large bowl. Stir in the vanilla and peppermint extract.

Fold the cream into the condensed milk just until no streaks remain. Gently fold in the chopped peppermint bark (reserve a few pieces to sprinkle on top). Pour into a 9x5 inch loaf pan. Sprinkle some bits of chopped peppermint bark on top. Freeze overnight, or at least 6 hours.

Scoop into a cup and try not to eat all of it. Bonus points if you pour coffee on top.

Had a blast making this with Bake from Scratch at Williams Sonoma!

For the full “Cookies and Milk for Santa” Recipe, check it out here on Bake From Scratch’s site.

Lattice Crust Tutorial Video

I stopped over to Ali Rosen’s house to make a lattice crust pie. Check out this video for a step-by-step tutorial for this decorative pie crust that will impress for the holidays.

Banana Pudding with Shortbread

Banana pudding is one of those quintessential, down south, home-cooking desserts. I have fond memories of after-church events where we would find a large pan of this creamy-crunchy treat. Those round, brown ‘Nilla Wafers’ were layered with sliced bananas and creamy vanilla pudding. I loved the bits of cookie that hadn’t completely disintegrated from the weight and moisture of the pudding. Those crunchy little bits of the cookies were my favorite! As much as I love this dessert, I had never made it myself. I was delighted when I saw the recipe as I perused Carla Hall’s newest cookbook, “Carla Hall’s Soul Food.”

Carla Hall is continuing to bring her love of soulful food to the mainstream with this newest cookbook. And as nostalgic as those ‘Nilla Wafers are.. I’m really skeptical of a cookie whose entire branding is based on the fact that there isn’t actually any real vanilla in it (hence the name “‘Nilla…”) Carla’s Banana Pudding recipe takes this rustic, soul food dessert and gives it am upgrade: No more ‘nilla wafers! Instead, there’s a delightfully buttery and crumbly shortbread cookie. Plus, instead of the Jell-O box vanilla pudding, there’s a pastry cream with mashed bananas cooked into it for double the banana goodness!

To make this dish, layer shortbread cookies with creamy banana custard and sliced bananas. The dish is then topped with meringue which can be browned in the oven, or toasted with a kitchen torch! (Of course, I love any chance I have to use my kitchen torch!)

This dessert was so good I made it twice in one week. I used a large trifle bowl the second time to make it family-style, and it was so classy! But, you can use any casserole dish.

Banana pudding with shortbread cookies recipe

From “Carla Hall’s Soul Food”

shortbread cookie recipe

3 cups (375g) all purpose flour
3/4 teaspoon salt
1 and 1/2 cups (3 sticks) unsalted butter, softened
3/4 cups (150g) granulated sugar
1 tablespoon vanilla extract

Combine flour and salt in medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and sugar on medium speed. Once the mixture is creamy, add the vanilla and beat until incorporated.

Reduce speed to low and add flour mixture gradually. Beat, scraping the bowl down, until the dough comes together.

Remove the dough from the bowl and press together with your hands to form a 9 by 5 inch rectangular block. Transfer the dough to a large ziplock bag. Refrigerate until firm (at least 2 hours, and up to 2 days).

When ready to bake, preheat the oven to 350F. Line cookie sheets with parchment paper.

Roll the dough to 1/4 inch thick. Slice the dough into 3x1 inch rectangles. Carefully place on the baking sheet, 1/2 inch apart.

Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on wire racks before using. [These can be made ahead and stored in an air-tight container for up to 2 weeks.]

banana pudding recipe

1/4 cup cornstarch
3/4 cup (150g) granulated sugar
6 large egg yolks
1/4 teaspoon salt
1 and 1/2 cups (12 ounces) whole milk
1/2 cup (4 ounces) half-and-half
1/2 cup mashed ripe banana
2 teaspoons vanilla extract
1 tablespoon unsalted butter
2 cups (16 ounces) heavy cream
2 ripe bananas, cut into 1/2 inch slices

For Meringue:

6 large egg whites
1 cup (225g) plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 and 1/2 teaspoon apple cider vinegar

Make the pudding. Whisk the cornstarch, sugar, egg yolks and salt in a medium bowl. Heat the milk, half-and-half, and mashed banana in a medium saucepan over medium heat until bubbles form around the edges. While whisking the egg yolks, drizzle in the hot milk, continuing to whisk constantly. Return the mixture to the saucepan set over medium heat. Whisk constantly until the pudding thickens. Once the custard boils, and bubbles break the surface, continue whisking for an additional two minutes. Immediately remove from the heat and stir in the vanilla and butter.

Pour the custard through a strainer into a large bowl. Place plastic over the bowl, and push down so that it touches the pudding (this will prevent a skin from forming on the pudding). Refrigerate until cold.

Once the pudding is completely cold, whisk the heavy cream until soft peaks form. Stir 1/3 of the cream into the cold pudding to loosen it. Gently fold in the remaining 2/3 of the whipped cream. Fold in the sliced banana.

Prepare the meringue. Whisk the egg whites and the sugar in the bowl of an electric mixer set over a saucepan of simmering water until the sugar dissolves and the mixture is warm to the touch. Immediately transfer to the mixer fitted with the whisk attachment and whisk on medium-high speed until shiny, stiff peaks form. The bowl should no longer feel warm. Whisk in the vanilla and vinegar.

Assemble the pudding. Layer crumbled cookies with the pudding. Top with meringue and either bake in the oven (on “broil”) or torch until golden brown. Serve with whole shortbread cookies on the side. Serve immediately.

Guest Host on FeedMeTV: Visiting the Newest Bean to Cup Cafe in Long Island

I went to Four Five Coffee Roasters with Newsday’s FeedMeTV. You can check out the full video on Newsday.

NYC Bagel Sandwich

I’ve lived a lot of places in my life, but living in New York City is pretty special.  The city is so diverse, and that diversity is apparent in the vibrant food scene.  But, there are some delicacies that are more quintessentially New York than others, and bagels are one of those.  In my house, we grew up eating bagels that one would perhaps consider weird: toasted and spread with cream cheese and sprinkled with sugar (it was something my older sister started) - looking back, it was probably to cover our lack luster, mediocre bagels. 

Before I moved to NYC, I never had great bagels.  Since you can’t miss what you’ve never had, I didn’t even know it. Now, I get to enjoy bagels whenever I want—whether they’re freshly-baked blueberry bagels for breakfast, or an everything bagel packed with meat and cheese for lunch, I probably enjoy a bagel at least two times a week.  

I love bagels so much that I’ve made them from scratch multiple times, and I even hosted a New Year’s Day brunch for all of my friends—featuring homemade bagels with all the traditional fixings: cream cheese, capers, lox (the cousin of smoked salmon) and red onion.

As nice as it was to lounge around on a holiday with my closest friends partaking in homemade bagels, my everyday life doesn’t allow for such leisure. I’m typically on-the-go, and I love to have food options that I can grab and take with me.  This bagel sandwich is just that. It’s hearty, satisfying and very NYC.  It’s layered with Land O Lakes® Deli American, salami, smoked ham, tomato and peppers. Before packing it in my lunch, I cut it in half—just as a bodega would. 

NYC Bagel Sandwich |  makes one sandwich 

2 slices of Land O Lakes® Deli American 
1 bagel, sliced in half
2 slices of salami
3 slices of smoked ham
1 thick tomato slice
jarred peppers
Mayonnaise 

Spread mayonnaise on both sides of the bagel. Layer the bagel with Land O Lakes® Deli American, salami, ham, tomato and peppers.  Cut in half.  If not serving immediately, wrap in foil and take with you for a NYC lunch on-the-go. 

This post has been sponsored by The Feedfeed & Land O Lakes® - all opinions are my own.