Dessert

Chocolate Crinkles

This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.

If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.

Ingredients Step
½ c. shortening
1⅔ c. sugar
Cream together.
2 t. vanilla
2 eggs, beaten
2 oz. unsweetened Baker's chocolate, melted
Add & beat.
2 c. flour, sifted
2 t. baking powder
½ t. salt
Sift together.
⅓ c. milk (or ¼ c. if using butter) Add to the mixer alternately with dry ingredients.
½ c. walnuts, chopped Stir in.
Scrape down bowl, cover, and chill overnight.
powdered sugar Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes.

Source: my grandma

Toto Cookies

Made for Sarah's birthday in 2023. Makes 3½ dozen.

Ingredients Step
Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
3¼ c. flour
1½ c. sugar
1 T. baking powder
¼ c. cocoa powder
1¼ t. black pepper, fresh ground
1½ t. cinnamon
¼ t. clove
½ t. salt
Sift together.
¾ c. shortening Work in the shortening (aim for coarse cornmeal texture).
½+ c. milk
⅔ c. walnuts, chopped
Add milk and nuts. Mix by hand until well-blended. If necessary, add a bit more milk so the dough holds together.
Pinch off 1-inch pieces of dough and roll them into balls. Place 1-inch apart on cookie sheets. Bake 15-20 minutes, or until firm.
1½ c. powdered sugar, sifted
3 T. milk
1 t. rum extract
Beat until smooth for a thin frosting (while the cookies bake). Add a wee bit more milk if necessary.
sprinkles Let cookies cool on racks only until warm. Dip tops into icing, then sprinkle with colored sprinkles. Let the frosting dry completely, then layer the cookies between wax paper to store.

Source: ciaoitalia.com (Mrs. Tigani's Chocolate and Black Pepper Cookies)

Pumpkin Pie

Classic. Makes 2 pies, so you'll need 2 crusts.

Ingredients Step
Preheat oven to 450 degrees.
4 eggs, beaten slightly
3½ c. pumpkin (the big can)
1⅓ c. sugar
1 t. nutmeg
1 t. cinnamon
1 t. ginger
1 t. salt
Mix well.
4 T. butter, melted
1¾ c. milk, scalded
Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly.
2 pie shells, uncooked Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving.

Source: my great grandma

Rocky Road Cookies

The huge chocolate chocolate chip cookies -- one of the food stars of my car's 18th birthday.

Ingredients Step
Preheat oven to 410 degrees Fahrenheit. Line cookie sheets with parchment paper.
1 c. butter, cold, cubed
1 c. brown sugar
½ c. white sugar
Cream in a mixer for at least 4 minutes (time it!).
2 eggs
1 t. vanilla
Mix in. Mix for at least 1 minute, scraping as needed.
½ c. (60 g) cocoa powder
1 c. (120 g) cake flour
1½ c. (180 g) AP flour
1 t. cornstarch
3/4 t. baking soda
½ t. salt
Combine in a large bowl. Then fold into the wet ingredients, leaving some streaks because there's more dough working to come.
1.75 c. chocolate chips
2 c. mini marshmallows
3/4 c. cashews, chopped
Stir in.
Roll the dough into 5-6 oz. balls (roughly baseball size). Press a few extra chocolate chips and marshmallows into their tops.
Bake 9-11 minutes at 410 degrees. After removing from oven, use a silicon spatula to press the edges to the center to make each cookie round again. Let them rest on the pan for 15 minutes, then remove from pan to cool fully on a rack.

Source: modernhoney.com from Levain Bakery

Raspberry Buttermilk Cake

An easy, light, thin cake.

Ingredients Step
Heat oven to 400 degrees. Butter and flour a 9" round pan (springform is helpful).
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
Whisk together.
1/2 stick butter, ideally softened
2/3 c. white sugar
Beat together until pale and fluffy.
1/2 t. vanilla
1/2 t. lemon zest. (optional)
Add. Mix in.
1 egg Add. Beat well.
1/2 c. buttermilk Alternate the dry ingredients with the buttermilk to make a batter. Smooth into prepared cake pan.
1 c. raspberries Scatter on top. Do not push in.
1.5 T. sugar Sprinkle on top.
Bake til golden and a toothpick inserted at center removes cleanly, ~15 minutes.
Cool 10 minutes in pan. Then turn onto a cooling rack for 10-15 (until warm).

Source: Smitten Kitchen