Monday, May 25, 2020

Thumbprint Cookies


  • 1 cup unsalted butter softened to room temperature (226g)
  • 1/3 cup sugar (70g)
  • 1/3 cup light brown sugar, tightly packed (70g)
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cup all purpose flour (280g)
  • 2 teaspooons cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup sugar for rolling (optional)
  • 1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)


  • Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
  • Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
  • Add egg yolk and vanilla extract and beat well.
  • In a separate bowl, whisk together flour, cornstarch, and salt.  
  • With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer you can use your hands to finish working the dough together.
  • Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
  • Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
  • Transfer cookie dough to freezer and chill for 30 minutes.
  • Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
  • Spoon jam into each thumbprint, filling each indent to the brim.  
  • Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
  • Allow cookies to cool completely on baking sheet before enjoying.


Tres Leches Cake

1 1/2 c. 
all-purpose flour
1 1/2 tsp. 
baking powder
1/2 tsp. 
kosher salt
large eggs, separated
1 1/4 c. 
granulated sugar, divided
1 tsp. 
pure vanilla extract
1/2 c. 
1/4 c. 
melted butter, cooled
(14-oz.) can sweetened condensed milk
(12-oz.) can evaporated milk
1/2 c. 
1 tsp. 
pure vanilla extract
2 c. 
heavy cream
1/2 c. 
1/4 c. 
sliced strawberries, for serving

  1. Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
  2. In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
  3. In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
  4. Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
  5. Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
  6. When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
  7. From

Monday, May 4, 2020

French Macarons with buttercream filling

French Macarons
200g powdered sugar
100g almond flour
120g egg whites
1/8 tsp salt
40g sifted, granulated sugar
food coloring 

Bring all ingredients to room temperature. Blend powdered sugar and almond flour in food processor for 30 seconds. Set aside. In another bowl, beat egg whites and salt on medium for 1 minute then high for 3 minutes. Gently fold in granulated sugar, 1 Tablespoon at a time. On low speed, beat in any coloring. Fold in powdered sugar mixture until combined. Let batter sit for 30 minutes. Fill piping bag with batter and pipe evenly sized 2-inch rounds onto silicone lined baking sheet. Let rounds sit for 45 minutes. Bake for 10 minutes in a 325 F oven. Cool. Sandwich two shells together with buttercream. 

Vanilla Buttercream
1 cup butter, softened
4 cups powdered sugar
1/4 cup cream
2 tsp vanilla

Beat butter until creamy. Add sugar, cream and vanilla. Mix well.