Jennifer Moorman's Blog, page 4

Lavender Shortbread Cookies

Lavender Shortbread Cookies: A Recipe Inspired by  The Necessity of Lavender Tea

In The Necessity of Lavender Tea, Kate’s world is infused with the transformative power of lavender. This enchanted herb not only calms her spirit but also guides her along a path she's been afraid of her whole life.

These Lavender Shortbread Cookies are a tribute to Kate’s journey and the magic of lavender. With their delicate floral aroma and buttery texture, these cookies are the perfect treat to accompany a quiet moment of reflection—or a good book. Each bite carries a sense of peace, reminding us of the experiences that bring us clarity.

As you bake these cookies, imagine stepping into Kate’s world, where lavender is more than just an herb—it’s a way of seeing life’s in a new way and finding strength in trusting your inner wisdom.

If you’ve ever felt the need for a little magic in your everyday life, The Necessity of Lavender Tea is a story that will touch your heart and remind you to embrace your own unique gifts.

Bake a batch, brew a cup of tea, and dive into Kate’s enchanting tale. These cookies and her story are sure to bring a touch of serenity and sweetness to your day.

Have you ever baked with lavender? Let us know your favorite lavender-inspired treats in the comments!

Lavender Cookies

These light, buttery cookies have a subtle floral aroma. One bite will settle any restless heart and open the door for peace and calm. Paired with a cup of tea, these are perfect for a cozy day.

Prep Time: 20 minutes

Baking Time: 10 minutes

Chilling Time: 30 minutes

Total: 1 hour

Yield: 20 cookies

Ingredients

2 cups all-purpose flour

½ cup (1 stick) salted butter, cold

½ cup granulated sugar

1 teaspoon salt

1 teaspoon dried food-grade lavender buds

Instructions

Crush the dried lavender into smaller bits.

In the bowl of stand mixer fitted with a paddle attachment, beat the sugar and butter until pale and fluffy, about two minutes. Add the crushed lavender and salt and mix for another minute.

Sift the flour into the butter-sugar mixture. Add 1 to 2 tablespoons of ice-cold water, and mix on low until just incorporated.

Turn out dough onto parchment paper, and knead for just a few seconds to combine all the crumbles into the dough. The dough should be soft but not sticky. If the dough seems too sticky, add 1 tablespoon flour at a time until it just starts to come together.

Transfer the dough to a piece of plastic wrap. Shape the dough into a log about 2 inches in diameter and 8 inches long.

Wrap up the log in plastic wrap, and put it into the freezer for 30 minutes to 1 hour.

Line two cookie sheets with parchment paper, and preheat the oven to 325°F.

Remove the dough from freezer and unwrap. Using a sharp knife, slice thin rounds off the log, and place them on the baking sheet, spacing the cookies 2 inches apart.

Bake for 10 to 12 minutes. Watch the cookies closely while baking so they don’t overbake. It’s okay if the cookies look soft and underbaked. They continue to cook as they cool.

Let cookies cool on the cookie sheet for 10 to 15 minutes or until they are set enough to be handled. Transfer the cookies to a wire rack, and cool completely.

Spiced Hot Chocolate Cookies

Warm Up with Spiced Hot Chocolate Cookies, Inspired by  The Baker’s Man

In The Baker’s Man, Anna O’Brien’s bakery isn’t just a place for pastries—it’s a haven of warmth, love, and a sprinkle of magic. Inspired by Anna’s talent for creating treats that feel like a hug in every bite, these Spiced Hot Chocolate Cookies are the perfect way to bring a little magic into your own kitchen.

Rich with cocoa, a hint of cinnamon, and just the right amount of spice, these cookies are like a cup of hot chocolate transformed into a soft, chewy delight. Whether you’re snuggled up with a book or sharing a plate with loved ones, they’re guaranteed to warm both hearts and bellies.

Baking, for Anna, is more than a skill—it’s her way of bringing people together and creating joy. And as you bake these cookies, you might just feel a touch of that magic too.

Want to know more about Anna’s story and the enchanting world of The Baker’s Man? Grab a copy of the novel and let the magic unfold! ✨

What’s your favorite treat to bake during the winter season? Share your creations in the comments!

Spiced Hot Cocoa Cookies with Marshmallow Middles

Ingredients

6 tablespoons unsalted butter, cubed

1 cup bittersweet chocolate, chopped

¾ cup AP flour

3 tablespoons cocoa powder

3 tablespoons black cocoa powder

¾ teaspoon baking powder

¾ teaspoon salt

¾ teaspoon cinnamon

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

Topping: mini or large marshmallows

Directions

Add the butter and chocolate to a microwave-safe bowl and heat for 30-second intervals, stirring frequently, until smooth.

In a separate bowl, combine the flour, cocoas, baking powder, salt, and cinnamon.

Using a mixer, whip sugar and eggs until voluminous and pale, 5–6 minutes.

Add melted chocolate mixture and vanilla, mix until combined.

Add the flour mixture to the mixer, and mix until incorporated, less than 30 seconds.

Cover dough and refrigerate for 1–2 hours.

Preheat oven to 325F and line baking sheet with parchment.

Scoop cookies into balls. Bake for 8–9 minutes until cookies are puffy but still soft.

Remove from oven, and add marshmallows. Bake for 3–5 minutes until marshmallows have puffed. If desired, using a torch to broil marshmallows.

Recipe adapted from @kingarthurbaking

Bûche de Noël (Yule Log)

It's That Time of Year!Yule logs are a tradition I didn't grow up with, but as part of a December baking challenge, I baked my first chocolate roll cake. Did you grow up baking yule logs? Have you ever eaten one?

This Bûche De Noël (also called a Yule Log) was a first-time attempt for me on this classic holiday roll cake. It's inspired by the holiday, of course, and by my small-town baker, Anna, in my magical realism novel The Baker's Man !At her bakery in Mystic Water, Anna loves bringing people together with her baked goods because baked goods find our smiles and fill our hearts with joy. Even smelling a delicious cake baking in the oven makes us slow down, breathe deeper, and sigh.During the holiday season, Anna hosts a Bûche De Noël decorating party! I never turn down a decorating party in Mystic Water. But I kept the decorations simple this year.

My chocolate roll cake is filled with Nutella mousse, coated in a thin layer of dark chocolate ganache, and covered with a milk chocolate bark. Adorned with fresh rosemary from the garden and red Skittles (hey, we use what we have, right?), this cutie is finished off with a dusting of confectioner's sugar.Bûche De Noël or Yule LogServes: 6–8Level of Difficulty: Medium-Difficult (only the rolling part)IngredientsFor the cake:4 eggs, yolks and whites separated1/2 cup sugar1/4 cup unsweetened cocoa powder1/3 cup cake flour1/2 teaspoon instant coffee granules1 teaspoon baking powder1/4 teaspoon saltFor the filling:2 cup heavy whipping cream1 NutellaFor the frosting:6 ounces dark or bittersweet chocolate chips, approximately 3/4 cup1 1/2 tablespoons softened unsalted butter1 teaspoon instant coffee granules2/3 cup heavy cream1/2 teaspoon vanilla extractcranberries and rosemary for garnishingDirections

Preheat your oven to 425°F and line a baking sheet or jelly roll pan with parchment paper. Set aside.

Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for approximately 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a meringue (aim for softly curled tips). Set the whites aside.

In a large bowl, whisk the egg yolks and sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Whisk to combine (the batter will be thick and hard to mix, but this is okay! Do your best to mix everything together).

Add in half of the egg whites, and use a rubber spatula to gently fold the whites into the batter. You don't have to be extra gentle at this point since you are merely trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be very gentle when folding the whites into the batter with your spatula; make light, long folds.

Pour the batter into the prepared pan and use your spatula to gently smooth out the batter. Don't tap the pan or move the pan side to side (you don't want to ruin the air bubbles you created with the whipped egg whites). Bake the cake for 6 to 7 minutes, or until the cake springs back when gently pressed by the tip of your finger. Don't overbake! Let the cake cool in the pan for 2 minutes, no longer!

Meanwhile, prepare a kitchen towel by sprinkling powdered sugar all over it. Flip the cake out onto the towel and very gently peel the parchment paper off inch by inch. Grab one of the short sides of the cake and roll it toward the other short side, rolling the towel with it as you go. Let the cake remain in this rolled shape until it's completely cool. (Note: It’s important to do this while the cake is still warm as the cake is still flexible at this point and this prevents the cake from cracking or tearing as you roll it).

Meanwhile, create the frosting by adding the chocolate chips, coffee granules, unsalted butter, and vanilla extract to a medium bowl. Heat the heavy cream over medium-low heat until it’s hot but not boiling (the edges should begin to simmer and steam should rise from the cream). Pour this hot cream over the chocolate and contents in the bowl, then use a spoon to stir the mixture together until it’s completely smooth. Cover the bowl with a sheet of plastic wrap and refrigerate for 30 minutes, no longer!

I used Nutella mousse to fill my roll, but this is where you can get creative! You can use buttercream (any flavor, like peppermint, coffee, vanilla, cherry, etc.). You can also use a marmalade. Your creativity has no limits. If using the Nutella mousse, whip the ingredients together until stiff peaks form (but do not overwhip or you'll get Nutella butter, yikes or yum?!),

After the cake is completely cooled, gently unroll it, smear it with your filling of choice, leaving 1/4 inch around the side. It doesn't take much filling, so don't be tempted to overfill it or else the filling with squish out! Roll the filled cake gently. Don't worry if this one cracks because you'll be covering it in chocolate ganache.

Cover with ganache, and decorate! I made milk chocolate bark and used confectioner's sugar!

Coming Soon! THE BAKER'S MAN!!!

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Maple Pound Cake

Warm maple flavors and a rich glaze makes this perfect for the cool weather. This buttery, moist, tender Maple Pound Cake highlights the maple. What's not to love about a cake that's like eating pancakes slathered in butter and drenched in maple syrup?

This is a great recipe for using that Bundt pan that's been sitting around waiting for you to notice it. Don't have a Bundt pan? No problem! You can bake this recipe in a traditional loaf pan too.

Ingredients

Cake

2 cups (240g) unbleached cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon table salt

12 tablespoons (170g) unsalted butter, at room temperature, at least 65°F

2/3 cup (142g) light brown sugar, packed

2 large eggs, at room temperature

1/2 cup (156g) maple syrup

1 cup (227g) sour cream, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon natural maple flavor, optional, for enhanced maple flavor

Glaze

2 tablespoons (28g) butter, cold

1/4 cup (78g) maple syrup

1/4 cup (57g) water

Directions

Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

In a separate bowl, beat together the butter and brown sugar until light and fluffy.

Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.

Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.

Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.

While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.

Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.

Store, unsliced, at room temperature for several days; freeze for longer storage.

Magical Gingerbread Cake

Anyone who’s been to Mystic Water (and if you haven’t, book a flight, a car, a train, and get there immediately!) knows they take their seasons and holidays seriously. Meaning, they love having a good time, celebrating, laughing, and getting together for nearly any reason.

Christmas is one of the most celebrated seasons of the year in Mystic Water. Colorful, sparkling lights are hung on houses and strung through trees, they twinkle in the downtown park and outline North Pole characters and giant gift boxes. Children count down the seconds after sunset until the lights turn on, and then they squeal with delight and run around the displays.

Letters to Santa collect at the post office until they can be delivered to the jolly old man. The whole town smells like baked goods—iced sugar cookies, chocolate chip cookies, deep rich chocolate truffles, and the warm, cozy scent of gingerbread.

Bea’s Bakery creates a magical gingerbread cake that locals rush in for as soon as December arrives, and then they talk about the delicious slices for the rest of the year. The bakery likes to surprise customers with what gingerbread cookie will be sitting atop the cake for the day. This one was created just for the young at heart and those who still believe in the magic all around.

Magical Gingerbread Cake

Serves 12

Level of Difficulty: as easy as eating a half dozen gingerbread cookies straight out of the oven

Ingredients

For the cake:

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

For the cream cheese icing:

1/2 cup unsalted butter, softened

8 oz brick-style cream cheese, softened

3–3.5 cups powdered sugar, sifted

1 tsp vanilla extract

1/4 tsp salt

1-2 tablespoons cream or milk, as needed

How to Make

For the cake:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch (or smaller) circle pans.

In a large bowl of a stand mixer, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

For the cream cheese icing:

In a large bowl of a stand mixer, beat together the butter and cream cheese until evenly combined.

Mix in the vanilla extract and salt.

Beat in the powdered sugar about ¼ cup at a time until the desired sweetness level is reached. Then beat in 1-2 tablespoons of cream as needed. If the mixture is thin, you may not need to add any cream.

Frost the cooled cake. Then optionally decorate with gingerbread cookies and fresh rosemary.

Recipe inspired by The Baker's Man and the town of Mystic Water.

#cookingthroughfiction #recipe #thebakersman

Spiced Eggnog Oatmeal Cream Pies

Spiced Eggnog Oatmeal Cream Pies for the win! Yes, the are holiday-flavored, BUT you can swap out the eggnog for your favorite coffee creamer flavor or milk.

I found a delicious oat milk cookie butter flavor recently and remade the recipe—fabulous!

Spiced Eggnog Oatmeal Cream Pies

For the Cookies

1 1/2 c all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 c old-fashioned oats

3/4 tsp baking soda

1/2 tsp salt

1/2 c unsalted butter, room temp

1 c packed brown sugar

2 tbsp eggnog, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Eggnog Buttercream Filling

10 tbsp unsalted butter, room temp

2 c confectioners’ sugar

3 tbsp eggnog, at room temperature

1/4 tsp pure vanilla extract

pinch each salt, ground cinnamon, and ground nutmeg

Directions

Make the cookies: Whisk flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside.

Using a mixer, beat butter and brown sugar together on medium-high until creamed, about 2 minutes.

Add egg, eggnog, and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky. Cover dough tightly, and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop chilled dough, about 1 heaping tbsp, and place 3 inches apart on baking sheets. Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven, and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Make the buttercream filling: Using mixer, beat softened butter on high until creamy, about 1 minute.

Add confectioners’ sugar and beat on medium for 1–2 minutes.

Pour in eggnog and vanilla, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy.

Smear cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

Cover and store leftover cookies at room temperature for up to 1 day. Or store in the refrigerator for up to 1 week to keep the creamy filling fresh.

Ready for your next adventure? Grab your copy of The Baker's Man today!

Fruity Cereal Cardamom Sandwich Cookies

These sandwich cookies are seriously delicious. Any kid who enjoyed Fruity Pebbles cereal (or who still does) will want to eat one now and eat one later and hit repeat. They’re so good that I had to take two bites immediately and then walk away from the cookie plate. This doesn’t mean I didn’t walk right back to the plate, ha!

 

The White Chocolate Frosting filling is just as delicious and makes these cookie shine!

These cookies are inspired by The Baker's Man, and if I tell you they're magical, once you taste them, you'll agree!

Fruity Cereal Cardamom Sandwich Cookies

 

Makes 12 sandwich cookies

 

Ingredients

For the cookies:

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided

¼ cup (55 grams) firmly packed light brown sugar

1 large egg (50 grams), room temperature

1½ teaspoons (9 grams) vanilla bean paste

1¼ cups (156 grams) all-purpose flour

½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground fruity crisp rice cereal, divided

½ teaspoon (1.5 grams) kosher salt

½ teaspoon (1 gram) ground cardamom

¼ teaspoon (1.25 grams) baking soda

¼ teaspoon cream of tartar

 

White Chocolate Frosting:

6 ounces (170 grams) white chocolate baking bars, finely chopped (about 1 cup)

½ cup (113 grams) unsalted butter, softened

⅛ teaspoon kosher salt

1 cup (120 grams) confectioners’ sugar

1 teaspoon (6 grams) vanilla bean paste

 

How to Make:

1.     Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste.

3.     In a medium bowl, whisk together flour, ½ cup (36 grams) ground cereal, salt, cardamom, baking soda, and cream of tartar. Add flour mixture to butter mixture all at once; beat at medium-low speed just until combined.

4.     In a small bowl, stir together remaining 2 tablespoons (24 grams) granulated sugar and remaining 1 tablespoon (4.5 grams) ground cereal.

5.     Scoop dough by 1½ tablespoonfuls (about 26 grams each), and roll into smooth balls; toss in sugar mixture. (Add more ground cereal to sugar mixture for final few dough balls, if desired.) Place at least 2 inches apart on prepared pans.

6.     Bake, one batch at a time, until lightly golden, edges and tops are just set, and centers still seem slightly underdone, 8 to 10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

7.     For the White Chocolate Frosting: In the top of a double boiler, heat white chocolate over simmering water, stirring frequently, until melted and smooth. Remove from heat.

8.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 30 seconds to 1 minute. Beat in melted white chocolate, stopping to scrape sides of bowl. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste; increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.

9.     Spoon White Chocolate Frosting into a pastry bag fitted with a medium open star piping tip. Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream.

Heart Mender Cake

The Heart Mender Cake inspired by ,,THE MAGIC ALL AROUND releasing this week, January 16!!! Order your copy today!

This decadent, heart-mending chocolate cake is not only the stuff that dreams are made of but it's also enchanted. It's believed that when someone eats this cake, their broken heart starts to heal. It fills you with a feeling that everything is going to be okay and helps you take slow deep breaths.

After a heartbreaking experience, Penelope and Maddie bake this cake together, and then they sit in the kitchen one morning eating it instead of breakfast. I can verify this cake is fabulous and worth eating, whether it mends hearts or not!

Heart Mender Cake

Heart Mender Cake

 

Yields: 1 2-layer 9” cake

 

Order of preparation:

1.     Prepare the cake layers.

2.     Prepare the Salted Dark Chocolate Pudding.

3.     Prepare the Dark Chocolate Pudding Buttercream.

4.     Frost the cake with the Dark Chocolate Pudding Buttercream.

 

Ingredients (Cake Layers)

1 ½ cups strong black coffee 

1 ½ cups (3 sticks) unsalted butter, cut into ½-inch pieces

1 ½ cups dark Dutch-process cocoa powder or black cocoa

3 cups all-purpose flour + more for dusting

2 ¾ cups sugar

3/4 tablespoon baking soda

1 cup sour cream (preferably full-fat)

1 ½ teaspoon kosher salt 

3 large eggs, at room temperature

 

Directions

1.    Preheat oven to 350°F. Grease two 9-inch cake pans with butter and dust with flour. Line pans with parchment rounds and then grease the rounds.

2.    In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer.(You can also melt the butter in your oven, or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove from heat and whisk in the cocoa powder until smooth. Let cool 5 minutes.

3.    While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda, and salt. 

4.    In a separate large bowl whisk together the sour cream and eggs.

5.    Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits. 

6.    Divide the batter equally between pans and bake until a toothpick inserted in the center comes out clean, about 35–40 minutes. Transfer to a rack to cool completely.

7.    Frost the cake with the Dark Chocolate Pudding Buttercream

Ingredients (Salted Dark Chocolate Pudding)

¼ cup to 1 ¾ cups whole milk

2 ½ tablespoons cornstarch

½ cups sugar

2 ounces (about ⅓ cup) dark chocolate, chopped- we prefer 60% cocoa content or higher.

3 tablespoons dark Dutch-process cocoa powder or black cocoa

1 teaspoon vanilla extract

¾ teaspoon sea salt

 

Directions

1.    In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside.

2.    In a medium saucepan, combine the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is melted. 

3.    Whisk in the cornstarch mixture until fully incorporated.

4.    Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and slowly begin to thicken. 

5.    Continue to cook 1–2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and just starting to bubble.

6.    Remove from heat and pour into 4 serving ramekins or bowls. Let cool.

7.    Cover with plastic wrap and refrigerate until it sets.

 

Ingredients (Dark Chocolate Pudding Buttercream)

16 tablespoons (1 cup, 8 ounces) cold unsalted butter

7 cups confectioners’ sugar + more for thickening

½ cup dark Dutch-process cocoa powder or black cocoa

¾ cup salted dark chocolate pudding (from step 2)

 

Directions

1.    Cut the cold butter into ½ inch pieces. Let it come to room temperature.

2.    In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups confectioners’ sugar, cocoa powder, dark chocolate pudding (¾ cup), and ¼ tsp salt. Next beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.

3.    Add more sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. (You may not need to add all the remaining sugar.) Once you have your desired consistency, scrape down the sides of the bowl.

4.    Raise the speed to medium-high and beat for 3–4 minutes, or until very light and fluffy. If the buttercream appears too thick, add a little more milk. If it appears too thin, add a little more confectioners’ sugar.

 

 

Street Tacos

Our last cooking class of 2023 we made recipes inspired by my upcoming release, The Magic All Around. There's a food truck that’s parked at the festival where Mattie and Penelope have set up a booth. Lucy suggests they grab lunch, and these tacos are on the menu.

Street Tacos

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Yield: 8 tacos

 

Ingredients

1 pound chicken thighs, boneless skinless, or chicken breasts

2 cloves garlic minced

1 tablespoon lime juice

2 tablespoons olive oil

1 tablespoon chili powder

1/2 teaspoon paprika, optional

1/2 teaspoon garlic powder or onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn or flour tortillas

 

For the pico de gallo:

1/2 cup finely chopped onion

1/2 cup finely chopped tomato

1/4 cup finely chopped cilantro

1 finely chopped jalapeño, deseeded

1 teaspoon lime juice

Pinch salt and pepper

 

For the cilantro sauce:

1/4 cup mayo or sour cream

1/4 cup Greek yogurt

1 tablespoon lime juice

2 tablespoons minced cilantro

Pinch of salt and pepper

 

Directions

1. Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

2. Heat a large pan to medium-high heat. Cook chicken 6–7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.

3. While the chicken is cooking, make the pico de gallo. Mix the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).

Assemble tacos by placing about 1/4 cup of chicken into each tortilla.

4. To make cilantro sauce: combine mayo or sour cream, Greek yogurt, lime juice, minced cilantro, and a pinch of salt and pepper. Stir to combine. Top the chicken with a few tablespoons of the pico de gallon mixture and a drizzle of cilantro sauce. To customize tacos, feel free to add sliced avocados or guacamole, chopped tomatoes, corn, and/or shredded cheese.

 

Spiced Hot Chocolate Cookies

As soon as the weather gets cold, I love the idea of endless cups of hot tea and hot chocolate. I've never wanted marshmallows floating on top of my cocoa, BUT these Spiked Hot Chocolate Cookies with toasty marshmallow middles are fantastic! I'll eat gooey marshmallows on chocolate cookies all day long!

Spiced Hot Cocoa Cookies with Marshmallow Middles

Ingredients

6 tablespoons unsalted butter, cubed

1 cup bittersweet chocolate, chopped

¾ cup AP flour

3 tablespoons cocoa powder

3 tablespoons black cocoa powder

¾ teaspoon baking powder

¾ teaspoon salt

¾ teaspoon cinnamon

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

Topping: mini or large marshmallows

Directions

Add the butter and chocolate to a microwave-safe bowl and heat for 30-second intervals, stirring frequently, until smooth. ,In a separate bowl, combine the flour, cocoas, baking powder, salt, and cinnamon. Using a mixer, whip sugar and eggs until voluminous and pale, 5–6 minutes. Add melted chocolate mixture and vanilla, mix until combined. Add the flour mixture to the mixer, and mix until incorporated, less than 30 seconds. Cover dough and refrigerate for 1–2 hours. Preheat oven to 325F and line baking sheet with parchment. Scoop cookies into balls. Bake for 8–9 minutes until cookies are puffy but still soft. Remove from oven, and add marshmallows. Bake for 3–5 minutes until marshmallows have puffed. If desired, using a torch to broil marshmallows.

Recipe adapted from @kingarthurbaking