Bittersweet Black Cocoa Brownies


Chocolate anyone!? Bittersweet chocolate with a touch of black cocoa, make these one bowl brownies simply to die for!~Amy

Bittersweet Black Cocoa Brownies

1 cup bittersweet chocolate pieces divided in half

3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
3 tsp black Cocoa
1/8 tsp coarse salt

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and 1/2 cup chocolate in the microwave. Stir together until smooth. Add sugar, stirring well. Add eggs and vanilla and stir until smooth. Stir in flour, cocoa, and salt, add in remaining bittersweet chocolate and spread evenly in prepared pan.

Bake for 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and cool.

Recipe by Amy Richardson

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Spooky Sparkly Spritz Cookies


These tasty little melt in your mouth cookies will have your little spooks craving for more! ~Amy

Spooky Sparkly Spritz Cookies

Cookies:
1 cup butter, at room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 cup corn starch

1 1/4 cups flour
Frosting

Large crystal sugar, black and silver

Heat oven to 350 degrees
With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.
Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting and sprinkle with crystal sugar while still warm.

Vanilla Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla
With an electric mixer, beat butter and 2 cups of the sugar until smooth.

Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipes by Amy Richardson

Apple Pie Spice, White Chocolate Pizzelle Cookies


Apple spice makes everything nice! Light and buttery, with just a hint of apple pie, these cookies are sure to become a fall favorite. ~Amy

Apple Pie Spice, White Chocolate Pizzelle Cookies

4 egg whites
2/3 cup sugar
2 tsp vanilla
1/2 tsp fine sea salt
1/2 cup butter, melted
2/3 cup +2 tbsp flour
1 tsp baking powder
1/2 tsp apple pie spice

1-1 1/2 cups good quality white chocolate pieces

In a medium sized bowl, whisk egg whites, sugar, vanilla and salt until light and foamy. Whisk in butter. Whisk in baking powder, spice, and flour until batter is smooth.

Heat pizzelle iron to level four, place about 1 tbsp batter on to each side and bake until golden brown or light indicates. Remove immediately from iron and lay flat on cooling rack. When cool break apart and remove uneven edges. Dust either with powdered sugar, or drizzle one half with melted chocolate, and cool completely.

Makes about 2 dozen cookies

Recipe by Amy Richardson

Brown Sugar Oatmeal Cookie Crunch Ice Cream!


You have made the crumbles, you have made the pies, now it is time for ice cream. Using the same crumble for the pies, I came up with probably my favorite ice cream this year! So creamy, so crunchy, with brown sugary goodness, maybe this will be your next favorite too!~Amy

Brown Sugar Oatmeal Cookie Crunch Ice Cream!

Brown Sugar Oatmeal Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread desired amount evenly onto parchment. Bake until golden brown, crumble when completely cooled. Refrigerate remaining crumble and use as topping for a fruit crisp, cobbler, or coffee cake, etc..

Ice cream base:

4 cups half and half
1/4 brown sugar
3/4 cup sugar
1 tsp vanilla
1 tbsp lemon juice
Pinch of salt

Whisk together half and half, sugars, vanilla, lemon juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in baked oatmeal crumble. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Amy Richardson

Cowboy Cookies!


Are you cowboy enough for these cookies?! Bigger than sky country and chock full of chocolate, these cookies will satisfy buckaroos of all ages! ~Amy

Cowboy Cookies!

14 tbsp butter, at room temperature
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tbsp vanilla

1 tsp coarse salt
1/2 tsp baking soda
2 1/4 cups flour

1 cup semi sweet chocolate chips
3/4 cup milk chocolate discs, Guitard or Callebaut
1/2-3/4 cup white chocolate discs, Guitard, or Callebaut

Heat oven to 350

Line 2 baking sheets with parchment.

Beat butter and sugar together for 3-5 minutes. Add eggs one at a time, and best until light and fluffy. Add vanilla and salt and beat on high.
Add soda and flour slowly, and mix on low until just mixed.
Add chocolate, and either mix in, or stir in by hand.

Using a 4oz scoop, place about 2 inches apart and bake 12-15 minutes.

Recipe by Amy and Madeline Richardson

Pineapple White Chocolate Macarons


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With pineapples in season, let’s celebrate pineapples!! French macarons, white chocolate, and pineapple?! Let the party start!~Amy

Pineapple White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp pineapple extract

6-7 drops yellow food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp pineapple extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Sunshine Milk Chocolate Orange Cookies


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Two of my most favorite cookies in the world come from Ben’s Cookies and Levain Bakery in New York City. I have tried to combine the best qualities of both into this cookie. My family says these are the best cookies yet! I hope you give them a try! ~Amy

Sunshine Milk Chocolate Orange Cookies

1 1/2 cups + 1 tbsp flour
1/2 tsp baking powder
1/2 tsp coarse salt
1/4 tsp baking soda
Stir together and set aside.

1/2 cup cold butter, cut into pieces
1/3 cup +1 tbsp brown sugar
1/4 cup sugar
1 egg, cold
1 tsp vanilla
Zest of 1 orange
1 1/4 cups milk chocolate pieces

With an electric mixer beat. Utter until it comes together, 1-2 minutes.
Add sugars, beat for 3-4 minutes.
Add egg and vanilla, beat until light and fluffy.
Add orange zest.
Add flour mixture and mix until just mixed.
Stir in chocolate pieces.
Scoop and refrigerate covered for 30 minutes on parchment lined sheet.

Heat oven to 375

Bake 1-2inches apart for 12-15 minutes or until lightly browned. Don’t over bake, they will continue to cook as they cool.

Makes 10-12 cookies

Recipe by Amy Richardson