Gingerbread Cookies

Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.

• 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
• 1 cup very firmly packed light brown sugar
• 1/4 cup molasses
• 1 large egg

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

Position a rack in the center of the oven; heat the oven to 350°F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2  inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12  min. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

The cookies can be stored in an airtight container for three to four days.

Coconut Cream Pie

Even people who say they don’t like coconut love this pie, excerpted from the cookbook Mother's Best. What sets it apart is the chocolate cookie crust and the coconut rum. If you don’t already stock coconut-flavored rum in your home bar, get a bottle if only for this recipe. It really takes the flavor to another level.

For the crust:

• 6 oz. Nabisco® Famous Chocolate Wafers (about 30 cookies) 
• 5 Tbs. unsalted butter, melted

For the filling:

• 1-1/2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, split in half lengthwise
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/8 tsp. kosher salt
• 2 Tbs. cornstarch
• 1-1/2 cups sweetened, shredded coconut, toasted, plus more for garnish
• 4 Tbs. unsalted butter
• 2 Tbs. coconut rum, such as Malibu

For the topping:

• 1-1/2 cups cold heavy cream
• 1 tsp. pure vanilla extract
• 1/4 cup confectioners’ sugar

To make the crust:

Heat the oven to 350°F and place a rack in the middle of the oven. Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs. Or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1-1/2 cups of crumbs.

Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing). 

Transfer the buttered crumbs to a 9-inch pie plate, and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim. (I find the back of a spoon works best for pressing the crumbs into place and scraping away the thicker areas where the bottom meets the sides to even out the crumbs.)

Bake for 7 to 10 minutes, or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.

To make the filling:

Place the milk, cream, and vanilla bean in a large (4-quart) saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer. (The surface will start to look foamy. This is called scalding. Do not let it boil.) Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.

Place the egg yolks, sugar, salt, and cornstarch in a medium mixing bowl and beat with a whisk until well blended, about 1 minute.

Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use. Add the toasted coconut and place the pot over medium-high heat. Bring to a simmer, then remove from the heat.

Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. (This is called “tempering,” which allows the eggs to warm up so they don’t get shocked into curdling when you pour them into the hot milk.) Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. (You must stir constantly so you don’t get scrambled eggs, but don’t stir too vigorously either). Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick, about 2 to 3 minutes. Remove from the heat, add the butter and stir until melted, then stir in the coconut rum.

Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.

To make the topping:

Just before serving, make the whipped cream topping: Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or, if using a whisk or hand-held mixer, put it in a deep mixing bowl). Beat on medium speed until frothy. Sprinkle in the confectioners’ sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn’t droop).

Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. If desired, fill a pastry bag fitted with a star tip with half of the whipped cream and pipe a border around the outside of the pie (pipe a ring of the letter “s,” starting a new “s” inside the bottom part of the previous “s” so they interlock). Sprinkle with toasted coconut and serve.

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Rich, Fudgy Brownies

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

• 8 oz. (1 cup) unsalted butter; more softened butter for the pan
• 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Root Beer Funnel Cakes

At Lb. Brewing Company/Gella's Diner in Hayes, Kansas, my eye was drawn to a root beer funnel cake on their menu. How fun! When I got home, I began to experiment with the recipe and found that the best flavor combination is bottled root beer in the batter and root beer extract in the glaze. This is not a recipe to serve a crowd at home--despite the funnel cake's popularity at county fairs--as you can only fry one at a time. You can find root beer extract at cake decorating shops.

For the funnel cakes

• Vegetable oil, for frying
• 1-1/2 cups unbleached all-purpose flour
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 1/2 tsp. cream of tartar
• 2 Tbs. granulated sugar
• 1 large egg
• 1 cup root beer

For the glaze

• 1/2 cup confectioners' sugar, plus more for dusting
• 1/4 tsp. root beer extract
• 1 Tbs. half-and-half or whole milk
• Fresh berries of your choice, for garnish

Make the funnel cakes:

In a large, deep skillet, pour in enough vegetable oil to reach 1 inch. Heat to 375°F over medium-high heat.

Meanwhile, mix the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Whisk the egg and root beer together in a cup, then whisk this mixture into the dry ingredients until smooth.

When the oil has reached the correct temperature, hold your finger over the bottom of a large kitchen funnel with a 1/2-inch diameter spout and pour ¾ cup batter into the funnel. Hold the funnel over the center of the skillet, remove your finger, and with a circular motion starting from a center point, let the batter create either a tight or freeform spiral in the hot oil. Fry until the funnel cake is light brown on one side, then carefully flip with a pancake turner and fry on the other side until golden brown. Remove with a slotted spoon and drain on paper towels. Let the oil come back to the correct temperature and repeat the process with the remaining batter.

Glaze the funnel cakes

Whisk the confectioners' sugar, root beer extract, and half-and-half together in a small bowl. Drizzle over each funnel cake, then dust with more confectioners' sugar and garnish with fresh berries.

Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Quick Chocolate Bread Pudding

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.

• 1 cup whole milk
• 6 Tbs. packed light brown sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• 1/8 tsp. table salt
• 1 oz. (2 Tbs.) unsalted butter
• 5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups)
• 4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped

Position an oven rack about 6 inches from the broiler and heat the broiler on high.


In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.


Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.


Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.


Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.

Twice-Baked Sweet Potatoes with Leeks and Sausage

In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken.

• 4 small sweet potatoes (about 8 oz. each)
• 1 Tbs. olive oil  
• 1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed) 
• 1 Tbs. unsalted butter
• 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups) 
• 1 tsp. chopped fresh sage
• 1/4 tsp. chopped fresh thyme   
• Kosher salt 
• 1/2 cup sour cream
• 1/4 cup grated Gruyère  

Tip:

Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will  keep it from flopping closed. 

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.

Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside. 

Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes. 

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt. 

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Sweet Potato Oven Fries with Fry Sauce

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

• Cooking spray
• 1 lb. sweet potatoes (about 1 large) 
• 2 large egg whites 
• 1 tsp. smoked paprika 
• 1/2 tsp. ground cumin 
• Kosher salt 
• 1/4 cup mayonnaise
• 2 Tbs. ketchup  
• 1 tsp. lemon juice 
• 1/2 tsp. soy sauce 
• 1/2 tsp. Worcestershire sauce 
• 2 drops hot sauce, such as Sriracha 

Tip:

Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.

Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.

Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.

Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.

Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.

Serve the oven fries immediately with the fry sauce.

Homemade Fruit Leather

Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months.Video:Watch our Homegrown/Homemade team demonstrate how to make fruit leather with their crop of fresh strawberries.

• 2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups) 
• 2 to 6 Tbs. honey

Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasionally. If using strawberries, strain the purée through a fine sieve to remove the seeds (press hard with a rubber spatula to extract as much liquid and pulp as possible).

Pour the fruit purée into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a simmer and cook, stirring often and scraping the sides and bottom of the saucepan with a heatproof spatula, until any foam subsides and the purée turns glossy, 8 to 12 minutes for blueberry, 20 to 25 minutes for apricot, 35 to 40 minutes for cherry, or 35 to 55 minutes for strawberry. You should have about 1-3/4 cups.

Remove the saucepan from the heat and stir in the honey to taste. (The purée can be refrigerated for up to 3 days at this point. Cover tightly, placing plastic wrap directly on the surface of the purée. Bring to room temperature before proceeding.)

Position a rack in the center of the oven and heat the oven to 170°F, using a convection mode, if available. Line a large rimmed baking sheet (18x13 inches) with a nonstick baking iner, such as a Silpat (16-1/2 x 11-5/8 inches). Pour the purée down the center of the baking liner and spread it evenly with a large offset spatula to a 1/8-inch thickness, leaving a 1/2-inch border all around. The edges should be slightly thicker than the middle, as they dry out faster.

Dry the purée in the oven, rotating the pan halfway through, until it looks leathery and feels somewhat firm to the touch but is still tacky and not completely dried, 6 to 7 hours (or 3-1/2 to 4-1/2 hours on a convection setting). Transfer the baking liner to a cooling rack and let the leather sit at room temperature until it separates easily from the baking liner and is mostly dry on top, 24 to 72 hours. The strawberry leather may still be slightly tacky,and the blueberry leather may have a bit of moisture on top—blot it with a paper towel before wrapping.

Place a piece of parchment over the leather. Flip the leather parchment side down and peel off the baking liner. Starting with a long side, roll the leather and parchment into a cylinder. Using kitchen shears or a sharp knife, cut the leather into 1-inch segments. Wrap each segment in plastic wrap and store them in an airtight zip-top plastic bag at room temperature.

Sweet Potato Oven Fries with Fry Sauce

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

• Cooking spray
• 1 lb. sweet potatoes (about 1 large) 
• 2 large egg whites 
• 1 tsp. smoked paprika 
• 1/2 tsp. ground cumin 
• Kosher salt 
• 1/4 cup mayonnaise
• 2 Tbs. ketchup  
• 1 tsp. lemon juice 
• 1/2 tsp. soy sauce 
• 1/2 tsp. Worcestershire sauce 
• 2 drops hot sauce, such as Sriracha 

Tip:

Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.

Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.

Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.

Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.

Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.

Serve the oven fries immediately with the fry sauce.

Peppermint Meringue Kisses

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1 cup confectioners’ sugar
• Whites from 2 large eggs
• 1/8 tsp. pure peppermint extract
• 1/3 cup finely chopped, peppermint hard candies

Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.

Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.

Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.

Double Chocolate Chunk Fudge Brownies

If you use a metal pan, the edges of these brownies will be flat and the texture will be even. If you use a Pyrex baking pan, your brownies will have puffier, drier edges, but it will be easier to get the brownies out of the pan.

• 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
• 2 oz. (2/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
• 1-2/3 cups granulated sugar
• 1/4 tsp. table salt
• 2 large eggs
• 1 tsp. pure vanilla extract
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 4 oz. very coarsely chopped semisweet or bittersweet chocolate (3/4 cup)
• 2 oz. (1/2 cup) coarsely chopped walnuts or pecans (optional)

Position a rack in the middle of the oven and heat the oven to 350°F. Generously butter the bottom and sides of an 8-inch-square Pyrex or metal baking pan.

Melt the butter in a medium saucepan over medium heat, stirring occasionally. Off the heat, add the cocoa. Whisk until smooth. Add the sugar and salt and whisk until blended. Add 1 egg and whisk until just blended. Whisk in the vanilla and the second egg until just blended. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Add the chopped chocolate and stir until combined.

Scrape the batter into the prepared baking pan and spread evenly. Scatter the nuts evenly over the batter, if using. Bake until a toothpick inserted in the center comes out with small, gooey clumps of brownie sticking to it, 33 to 38 min. Don’t overbake or the brownies won’t be fudgy. Transfer the baking dish to a rack and let cool completely.

Run a knife around the edges of the brownie and then pry it from the pan in one piece. Using a sharp knife, cut the cooled brownie into three equal strips and cut each strip into four equal pieces. Or, use a bench scraper to cut the brownie in the baking pan and then use a spatula to lift out the cut brownies. The cooler the brownie is, the cleaner the cutting will be, but these fudgy brownies will always leave some sticky crumbs on the knife.

Peanut Butter & Jelly Crumb Cake

There's no better after-school snack than this kid-friendly crumb cake, handy when your audience might be skeptical about rhubarb or cranberries. Apricot jelly is my personal favorite, but grape jelly gives the cake a classic, nostalgic flavor.

For the crumbs

• 1/2 cup smooth peanut butter
• 1/4 cup unbleached all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup dry-roasted salted peanuts, chopped

For the cake

• 2 large eggs
• 1/2 cup whole milk
• 1 tsp. pure vanilla extract
• 1-1/3 cups unbleached all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup jam

Make the crumbs

Preheat the oven to 375ºF. Grease the inside of a 10-inch round springform pan.

Combine the peanut butter, flour, brown sugar, and peanuts in a mixing bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake

Whisk together the eggs, milk, and vanilla in a large measuring cup.

Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high until fluffy, scraping down the sides of the bowl as necessary. With the mixer on low speed, slowly add the egg mixture and mix until well combined. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Place the jam in a small bowl and whisk until loosened and spreadable. Use a small offset spatula to spread the jam over the batter. Break the peanut butter mixture up into large crumbs with your fingers and drop them over the jam. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for about 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.

Quick Chicken Parmesan

Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

• Nonstick cooking spray
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• Freshly ground black pepper
• 2 large eggs
• 1-1/2 cups panko breadcrumbs
• 4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
• Kosher salt
• 5 Tbs. olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
• 4 oz. fresh mozzarella, thinly sliced
• 1 small yellow onion, chopped
• 2 medium cloves garlic, finely chopped
• One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
• 1/4 cup packed fresh basil, chopped (1/2 oz.)

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.


Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.


Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.


Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Frozen Hot Chocolate

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup natural unsweetened cocoa powder
• 1/2 cup packed light brown sugar
• 3/4 tsp. pure vanilla extract
• Kosher salt
• 2 cups ice cubes
• 3 Tbs. bittersweet or semisweet chocolate shavings (made with a vegetable peeler)

Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.

Toasted Bittersweet S'mores Bars

The promise of s'mores is reason enough to pitch a tent, get a good fire going, and endure those pesky mosquitoes. But you don't need to set up camp to enjoy this gooey, chocolaty favorite. These treats are the perfect dessert for anytime you're cooking out. Read the post, Happy S'mores Day to get a recipe for homemade graham crackers along with more recipes inspired by classic s'mores.  

• 8 Tbs.  unsalted butter, divided
• 1 cup graham cracker crumbs
• 6 oz. chocolate (bittersweet or semisweet), chopped
• 18 large marshmallows, cut in half crosswise

Heat the oven to 350°F. Line an 8-inch-square baking dish with foil, leaving about 1 inch hanging over 2 edges. Lightly coat the bottom and sides with cooking spray. Make room in the fridge.

Put 3 Tbs. of the butter in a medium, heatproof bowl and heat in a microwave or over simmering water until melted. Add the cookie crumbs and stir until the crumbs are moist and well blended. Dump the crumbs into the prepared pan and, using a flat-bottomed cup, firmly press the crumbs into an even layer on the bottom. Bake until fragrant, about 12 minutes. Set on a rack to cool.

Put the chocolate and the remaining 5 tablespoons butter in a medium heatproof bowl and heat in a microwave or over simmering water until melted. Whisk until smooth and blended. Pour into the baked crust (it's OK if the crust is still warm) and spread evenly. Refrigerate until almost firm, about 30 minutes (for faster chilling, slide the pan into the freezer). Arrange the marshmallow halves, cut side down, evenly over the chocolate, pressing lightly. Cover and refrigerate until very firm, about 40 minutes or for up to 2 days.

Just before serving, adjust the oven rack to the top level and heat the broiler on high. Using the excess foil as handles, lift the s'more square from the pan and set on a cookie sheet. Pull the foil away from the sides and slide the cookie sheet under the broiler. Broil until the marshmallows are browned, about 20 seconds. Set on a rack and move the foil and s'more square to a cutting board. Cut into 18 rectangles. Serve immediately or cover and refrigerate for up to 2 days. Serve slightly chilled.

Coconut Cream Pie

Even people who say they don’t like coconut love this pie, excerpted from the cookbook Mother's Best. What sets it apart is the chocolate cookie crust and the coconut rum. If you don’t already stock coconut-flavored rum in your home bar, get a bottle if only for this recipe. It really takes the flavor to another level.

For the crust:

• 6 oz. Nabisco® Famous Chocolate Wafers (about 30 cookies) 
• 5 Tbs. unsalted butter, melted

For the filling:

• 1-1/2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, split in half lengthwise
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/8 tsp. kosher salt
• 2 Tbs. cornstarch
• 1-1/2 cups sweetened, shredded coconut, toasted, plus more for garnish
• 4 Tbs. unsalted butter
• 2 Tbs. coconut rum, such as Malibu

For the topping:

• 1-1/2 cups cold heavy cream
• 1 tsp. pure vanilla extract
• 1/4 cup confectioners’ sugar

To make the crust:

Heat the oven to 350°F and place a rack in the middle of the oven. Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs. Or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1-1/2 cups of crumbs.

Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing). 

Transfer the buttered crumbs to a 9-inch pie plate, and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim. (I find the back of a spoon works best for pressing the crumbs into place and scraping away the thicker areas where the bottom meets the sides to even out the crumbs.)

Bake for 7 to 10 minutes, or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.

To make the filling:

Place the milk, cream, and vanilla bean in a large (4-quart) saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer. (The surface will start to look foamy. This is called scalding. Do not let it boil.) Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.

Place the egg yolks, sugar, salt, and cornstarch in a medium mixing bowl and beat with a whisk until well blended, about 1 minute.

Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use. Add the toasted coconut and place the pot over medium-high heat. Bring to a simmer, then remove from the heat.

Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. (This is called “tempering,” which allows the eggs to warm up so they don’t get shocked into curdling when you pour them into the hot milk.) Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. (You must stir constantly so you don’t get scrambled eggs, but don’t stir too vigorously either). Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick, about 2 to 3 minutes. Remove from the heat, add the butter and stir until melted, then stir in the coconut rum.

Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.

To make the topping:

Just before serving, make the whipped cream topping: Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or, if using a whisk or hand-held mixer, put it in a deep mixing bowl). Beat on medium speed until frothy. Sprinkle in the confectioners’ sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn’t droop).

Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. If desired, fill a pastry bag fitted with a star tip with half of the whipped cream and pipe a border around the outside of the pie (pipe a ring of the letter “s,” starting a new “s” inside the bottom part of the previous “s” so they interlock). Sprinkle with toasted coconut and serve.