These are really similar to the cookies I used to get all the time in Italian bakeries / delis growing up in New York. I didn’t have a pastry bag so I simply rolled the dough into very small, even sized balls I would absolutely suggest using a pastry bag or spritz machine to make your cookies. The assembly of these is very simple but it really enhances the experience of the cookie itself so it’s worth taking the extra steps. The cookie is flaky and butter with a good snap but it’s not too brittle.
Surprisingly this is both a very simple and a very difficult cake to make but I can assure you that guests will be impressed even if you deliver a technically imperfect masterpiece. Since its just one cake recipe all the work is in the assembly so if you’re like me you’ll probably make a mess and it will take you a surprising amount of time from start to finish. This can sit for a few days though because its covered so just block out enough time before you commit.
Recipe: Lemon and Raspberry Battenberg
These are classic and easy and since I’m not actually a big fan of peanut butter I like these better than the peanut butter m&m cookies I previously made. This is a single bowl, no wait cookie that comes out absolutely perfect every time and is so simple you probably have everything in your house right now except the M&M candies.
These are just mini versions of babka but they’re soooooo good and using Nutella or any other hazlenut spread makes this a breeze. I added a brown sugar cinnamon topping just to bring them over the top (and make them look a little fancier).
Hazelnut Babka Rolls
This is a surprisingly easy recipe with perfect results. I’ve actually made this recipe a few times and incorrectly (!) once and it still came out just right. This bread is great on its own and not too sweet but it’s even better with some jam, butter, or even just a little cream cheese to really bring out the savory flavor of raisin.
Cinnamon Raisin Bread
These were so good that I absolutely could not believe it. Please run, don’t walk to make these gingerbread cookies. The best part about them was that they were so delicious it was difficult to stop eating them and the second best part was that they not only held their shape when they cooked but they didn’t need to be chilled before rolling. Wow!
A twist on classic challah for Rosh Hashanah or if you just want to impress your friends with what amounts to a very fluffy apple cake, this honey and apple challah is really good with a big cup of hot tea or coffee on a cold day. The honey gives it a nice sweetness without being overwhelming. I only used a single apple but I kind of wanted more apples in it, I might try using apple butter instead of regular butter for extra apple goodness next time.
Honey and Apple Challah
I think it only took me an extra two years to make sweet scones but these are the best, they taste super fresh and almost like a cream dessert. They’re even more simple than savory scones but be aware this recipe makes enough for sharing.
Vanilla and Cardamom Scone
I’d never made truffles before but it turns out that they’re basically just balls of ganache that has been half-set and rolled up and they took all of a few minutes to make (plus setting time). You can basically make them any flavor by adding ingredients to the cream too.
Earl Grey Truffles
This Victoria Sponge Cake recipe is so easy to make gives absolutely delicious results. It’s butter and not too dry and delicious with a healthy heap of cream.