BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving. 

 

Creamed Corn with Basil

Found in SL Aug 2023 here

8 medium ears fresh corn, shucked
3 Tbsp. unsalted butter, divided
1 small yellow onion, chopped (about 3/4 cup)
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4-1/2 cup vegetable broth
Small fresh basil leaves
Black pepper

Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.

Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.

Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.

Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper. 

Berry Tiramisu Icebox Cake

Found in SL Aug 2023 here

16-oz  (~ 3 cups) fresh strawberries, hulled and coarsely chopped, plus more for garnish
2 6-oz containers fresh raspberries (~1 1/2 cups), plus more for garnish
1/4 cup granulated sugar
2 Tbsp. fresh lemon juice
2-4 tbsp fruit-flavored liqueur (such as Chambord, Grand Marnier, limoncello) or orange juice, as needed
2 cups mascarpone cheese (from 2 8-oz pkg.), at room temperature
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract
3/4 tsp. kosher salt
1 7-oz pkg. crisp ladyfingers

Stir together strawberries, raspberries, granulated sugar, and lemon juice in a large bowl, and let stand at room temperature 1 hour. Line the bottom of a 9-inch springform pan with plastic wrap. Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper. Set aside.

Drain berry mixture over a shallow bowl, reserving juice. Pour juice into a measuring cup (you should have about 1/2 cup), and add liqueur or orange juice to yield 2/3 cup liquid. Set aside.

Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add cream, powdered sugar, vanilla, and salt; beat on medium-high speed until medium peaks form, about 2 minutes, stopping to scrape down sides of bowl as needed.

Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with half of the drained berries (about 2 cups), and spread half of the mascarpone whipped cream (about 3 cups) over berries. Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream. Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.

When ready to serve, remove sides of pan, and peel away parchment paper. Remove springform bottom and plastic wrap. Using a large spatula or cake lifter, carefully transfer to a serving platter. Garnish with additional strawberries and raspberries. Slice and serve cake immediately. 

 

Key Lime Coconut Icebox Cake

Found in SL Aug 2023. When you search for this on SL site, only the picture shows up but not the recipe. I tried several combinations of the title, but only got the Memorial Day no bake desserts which has this pie as the lead picture.

 

3 1/2 cups heavy whipping cream, divided

2/3c + 4 tbsp powdered sugar, divided

1/4 tsp salt

2 tbsp grated key lime zest (from 3) or zest from 1 regular lime, plus more for garnish

1/4c fresh key lime juice or regular lime juice (5 key limes)

50 vanilla wafers (~8oz)

1 1/2 tsp coconut extract

2 tbsp toasted shredded coconut, for garnish

 

Beat 2c cream, 2/3c powdered sugar, and salt with mixer using whisk on medium speed until soft peaks form, about 2 minutes. Beat in key lime zest and juice on medium/high speed until medium to stiff peaks form, about 1 minute.

 

Layer about 1/3 of the cookies on the bottom of a 9" pie plate coated with cooking spray. Break up about 8 cookies, and use as many pieces as necessary to fill in any gaps to form a solid layer of cookies. Spread half of the key lime whipped cream over cookies. Repeat with 1/3 of the cookies and remaining whipped cream. Top with remaining cookies. Cover tightly with plastic wrap and chill 8 hours.

 

When ready to serve, beat remaining 1 1/2 cups cream, 4 tbsp powdered sugar, and coconut extract in a large bowl with an electric mixer on medium speed until med peaks form, about 2 minutes.

 

Pipe or spread the coconut whipped cream over the top of the cake. Sprinkle with toasted coconut and key lime zest. Slice as desired and serve immediately.

 

Nectarine Plum Turnovers

Found in Southern Living Aug 2023

 

3 large nectarines, unpeeled, thinly sliced (about 2.5 cups)

3 red or black plums, unpeeled, thinly sliced (about 1.5 cups)

3 tbsp light brown sugar

3 tsp cornstarch

1/2 tsp ground cinnamon

pinch of salt

1 17oz pkg frozen puff pastry sheets, thawed but cold

flour for work surface

1 large egg, beaten

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

2-3 tbsp whole milk, as needed

 

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Stir together nectarines, plums, brown sugar, cornstarch, cinnamon, and salt in a bowl until combined. Set aside.

 

Roll each sheet of puff pastry (2 sheets total) into a 12" square on a lightly floured work surface. Cut each square into 4 6" squares (8 squares). Place about 1/3c nectarine mixture on center of each square. Brush edges of filled dough with beaten egg. Fold dough in half over filling to form triangles. Press edges to seal and crimp with a fork. Refrigerate until firm, about 15 minutes.

 

Brush top of each chilled pastry with some of the beaten egg. Cut 3 3/4" slits into the top of each pastry. Bake in preheated oven until golden brown, 22-25 minutes. Remove from oven; let cool slightly on baking sheet, about 10 minutes.

 

Whisk together powdered sugar, vanilla and 2 tbsp of the milk in a small bowl until smooth, adding up to 1 tbsp remaining milk, 1 tsp at a time, until desired consistency. Drizzle glaze over slightly cooled turnovers. 

Grapefruit Cream Cheese Hand Pies

Found in SL Aug 2023 here

1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar 
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten 
2 Tbsp. turbinado sugar
1 cup powdered sugar 
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.

Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.

Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.

Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve. 

 

Peach Hand Pies

Found in Southern Living Aug 2023 here

 

Dough: 
3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk
Filling:
4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt
Additional Ingredients:
1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping

Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.

Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.

Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.

Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.


Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.

Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar. 

Cherry Lime Hand Pies

Found in SL Aug 2023 here

2 1/4 cups all-purpose flour, plus more for work surface
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 cup cold unsalted butter, cubed
6-8 Tbsp. ice water, as needed
Filling:
2 cups pitted stemmed fresh cherries (from 10 oz. whole cherries), halved lengthwise
1/3 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. grated lime zest plus 1 Tbsp. fresh juice (from 1 lime)
Additional ingredients:
1 large egg, beaten
2 Tbsp. turbinado sugar or sparkling sugar

Pulse together flour, sugar, and salt in a food processor until combined, about 5 pulses. Add butter cubes; pulse until texture resembles coarse meal, about 10 pulses. Sprinkle mixture with 6 tablespoons ice water; pulse mixture 4 pulses. Add up to 2 additional tablespoons ice water as needed, using 1 tablespoon at a time and pulsing after each addition, until Dough just begins to clump together.

Transfer to a lightly floured work surface, and knead until it just comes together, about 30 seconds. Shape Dough into a disk, and wrap tightly in plastic wrap. Chill until firm, about 30 minutes.

Unwrap chilled Dough, and roll out on a lightly floured work surface to 1/8-inch thickness. Using a 3-inch round cutter, cut out as many rounds as you can. Reroll scraps up to 2 times to make 20 Dough rounds total. Place rounds on a parchment paper-lined baking sheet, and refrigerate, uncovered, until ready to use.

Stir together cherries, sugar, cornstarch, and lime zest and juice in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Transfer saucepan to refrigerator; chill until room temperature, about 1 hour.

Preheat oven to 350°F with racks in upper third and center positions. Place 1 heaping tablespoon Filling on center of each of the 10 Dough rounds. Brush edges of the Filling-topped rounds with some of the beaten egg. Top with remaining rounds. Press Dough edges to seal, and crimp using a fork. Cut 4 small (about 1/2-inch-long) slits into the top of each pie.

Arrange pies 2 inches apart on 2 baking sheets lined with parchment paper. Brush tops of pies evenly with remaining beaten egg; sprinkle evenly with turbinado sugar. Bake in preheated oven until browned, 25 to 28 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cool completely on baking sheets, about 30 minutes.  

 

Peaches & Cream Icebox Pies

Found in Southern Living Aug 2023 here

 

12 jumbo foil and 12 jumbo paper muffin liners
24 shortbread cookies (such as Lorna Doone)
1/3 cup pecans
3 Tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon
1 1/2 cups heavy whipping cream
3 (8-oz.) pkg. cream cheese, softened
1/2 cup granulated sugar
1 1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
1 medium peach, peeled and chopped (about 3/4 cup)
2 medium peaches, sliced (about 2 cups)

Bourbon Caramel (recipe follows)

Place 12 jumbo foil muffin liners on a large, rimmed baking sheet. Place 12 jumbo paper liners inside foil liners; set aside. Pulse cookies and pecans in food processor until fine crumbs form, 15 to 20 pulses. Stir in melted butter and cinnamon until mixture resembles wet sand. Divide evenly among liners, about 4 teaspoons in each, pressing gently into bottom of the liner using your thumb. Refrigerate, uncovered, while preparing the peaches-and-cream filling.

Beat whipping cream in a large bowl with a hand mixer on medium-high speed until stiff peaks form, 2 to 3 minutes; set aside. Beat cream cheese, sugar, lemon zest, and salt in a large bowl with a hand mixer on medium-high speed until fluffy and creamy, 2 to 3 minutes. Gently fold whipped cream and chopped peach into cream cheese mixture until combined. Using a 1/2 cup measuring cup, divide mixture evenly among crust-filled liners. Refrigerate, uncovered, until firm, at least 4 hours (or, covered, up to 3 days).

Just before serving, divide peach slices evenly among pies; top each with 1 tablespoon warm Bourbon Caramel.

Bourbon Caramel
Heat 1/2 cup granulated sugar and 2 tablespoons water in a small saucepan over medium, swirling occasionally, until golden amber in color, 6 to 8 minutes. Remove from heat, slowly stirring in 1/2 cup heavy whipping cream until fully combined. Halve 1 vanilla bean pod lengthwise. Scrape vanilla seeds from pod. Whisk vanilla seeds, 1 tablespoon bourbon, and 1/8 teaspoon kosher salt into sugar mixture until combined. Transfer to heatproof jar; cover and refrigerate at least 1 hour or until ready to use. Just before serving, microwave on HIGH in 15-second intervals until warm. 

Turtle Cheesecake

Recipe found on All Recipes here when we searched for a turtle cheesecake for Juli's birthday. The way he makes this one is a bad plan. The taste is fine but making the caramel a layer means the top cheesecake slides off. Better to make the cheesecake and swirl in the chocolate part and the caramel part. Also add more pecans. Read the comments, many recommend to bake in a water bath.

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips

Preheat the oven to 350°F. Butter a 9" springform pan.

Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350°F. In a small saucepan, melt the unsalted butter.

Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350°F. Remove and allow to cool.

In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

Bake at 350°F for 40 minutes or until barely set. Chill over night in the refrigerator before serving. 

Dark Chocolate Tart

Found in Food Network Magazine Dec 2022 here

 

For the Crust 

1 9-ounce box Nabisco Famous Chocolate Wafers
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
 

For the Filling:
6 1/2 ounces bittersweet chocolate, such as Lindt, finely chopped (about 1 cup)
1 1/4 cups heavy cream
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract, such as Nielsen-Massey
 

For the Glaze:
3 ounces bittersweet chocolate, such as Lindt, finely chopped (about 1/2 cup)
1/4 teaspoon instant coffee granules
1/4 cup heavy cream
1/2 teaspoon flaked sea salt, such as Maldon

Preheat the oven to 350˚ F.

For the crust, place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour into a medium bowl and stir in the butter. Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.
 

Meanwhile, for the filling, place the 6 1/2 ounces of chocolate in a medium bowl. Heat the 1 1/4 cups cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate, allow it to stand for one minute, then stir gently with a whisk until smooth (see Cook’s Note). Stir in the eggs and vanilla, whisking until smooth. Pour into the crust and bake for 18 to 20 minutes, until the filling is set on the edge but still jiggly in the middle. Set aside to cool.
 

For the glaze, put the 3 ounces of chocolate and the coffee granules in a small bowl. In the same saucepan, heat the 1/4 cup cream just to a boil and pour it over the chocolate. Allow to sit for one minute, then whisk until smooth. Gently pour the glaze over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the sea salt and set aside at room temperature until set. Remove the rim of the tart pan and transfer to a flat serving plate. Cut in wedges (the crust may crumble a little) and serve at room temperature.

Cook’s Note
If either chocolate-and-cream mixture doesn’t melt completely, heat in a microwave for 15 seconds, then stir well. If you’d like to serve this with a sauce, make a quick crème anglaise by melting vanilla ice cream and drizzling a puddle on the plate before adding a wedge of the tart.

Coconut Orange Bundt Cake w/ White Chocolate Glaze

Found in Food Network Magazine Dec 2022 here

 

Cooking spray
2 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
2 tablespoons finely grated orange zest (from 2 oranges)
4 large eggs
1 tablespoon coconut extract
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup sweetened shredded coconut
 

For the Glaze:
8 ounces white chocolate, finely chopped
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1/2 teaspoon coconut extract
Sugared cranberries and orange zest, for decorating (see Cook’s Note)

Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚ F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
 

Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
 

Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
 

Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.

Cook’s Note
To make the topping, dissolve 1/2 cup sugar in 1/2 cup simmering water; pour over 1/2 cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in 1/2 cup sugar and let dry for 2 hours.
 

Ginger Maple Biscotti

From Food Network Magazine Dec 2022 here

For the Biscotti: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated pure maple sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup crystallized ginger, finely chopped
 

For the Glaze:
2 cups confectioners’ sugar
2 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 teaspoon ground ginger
2 to 3 tablespoons whole milk

White sprinkles, for decorating

Make the biscotti: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
 

Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3x13" log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
 

Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
 

Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.

Coconut Cheesecake Thumbprints

Recipe from Food Network Magazine Dec 2022 here

For the Cookies: 

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon finely grated lime zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3/4 cup sweetened shredded coconut
 

For the Filling:
2 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract

Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
 

Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
 

Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
 

Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.
 

Frosted Pecan Praline Cookies

Recipe from Food Network Magazine Dec 2022 here

For the Praline 

Cooking spray
3/4 cup granulated sugar
2 tablespoons water
Pinch of salt
1 cup pecan halves, toasted
 

For the Cookies and Frosting:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick plus 6 tablespoons salted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup confectioners’ sugar

Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
 

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
 

Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
 

Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
 

Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.