If you are looking for recipes from my television show Seasonings, please take note:
Currently the recipes for the series are available through a few venues. For the first season, there is a companion book that the producers offer for purchase exclusively through 800-235-3000 for $16.95. For the second season, you can refer to the cookbooks written by the individual guests.

Check back here each month for new recipes

Some of my favorites for you -Enjoy

Here is a recipe from my latest book, A Baker’s Field Guide to Holiday Candies and Confections (Harvard Common Press, 2005). To read more about the book, go to the Books link.

Star-Shaped Marshmallows

Type: Poured candy

Habitat: United States

Holiday: New Year’s Eve

Description: These are adorable star (or snowflake) shaped marshmallows. They are perfect for kids to have in a cup of hot cocoa on New Year’s Eve while the adults are drinking more grown-up beverages.

Field Notes: Maybe you have never thought of making marshmallows at home, but they are actually very easy! The only trick is the timing – you must have the sugar syrup ready at the same time as the egg whites. This is best accomplished by beginning to beat egg whites about halfway through the sugar syrup’s cooking time. A stand mixer is of great help as you must manage a few steps at one time. Note that you must begin these a day ahead.

Special Characteristics: Keep well, Fun to make with kids, Sturdy enough to mail, Extra fancy (in a kiddie sort of way)

Ingredients:
1/2 cup confectioner’s sugar, sifted
1/4 cup cornstarch, sifted
1/2 cup water, divided
1 tablespoon unflavored gelatin
3/4 cup plus 2 tablespoons sugar
1 cup light corn syrup
2 large egg whites
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract

Directions:

Line a jelly-roll pan with aluminum foil or parchment paper. Whisk together the confectioner’s sugar and cornstarch and sift about half of the mixture evenly over the lined pan. Reserve the rest.

Place 1/4-cup water in a small bowl and sprinkle gelatin over water; allow to sit for 5-minutes to “bloom” and soften. (standardize gelatin wording)

Meanwhile, place remaining 1/4-cup water, 3/4 cup sugar and corn syrup in a medium sized saucepan and stir to combine.

Bring sugar mixture to a simmer over medium heat – at the same time, place egg white’s in a clean, grease-free bowl and beat until frothy with an electric mixer. Add cream of tartar and continue to beat until soft peaks form. As these are beating, check sugar syrup, it should be approaching 240 degrees (soft ball stage). Beat 2 tablespoons sugar into egg whites and continue beating until stiff peaks form.

When syrup reaches 240 degrees, remove from heat and whisk in gelatin mixer until is dissolves.

When egg whites are ready, slowly add sugar syrup in a thin stream, aiming syrup at whites, with mixer running, and preventing the syrup from hitting the beaters or the sides of the bowl. Keep beating on high speed until thick, glossy and cool, about 4 minutes. Beat in vanilla.

Scrape mixture onto prepared pan, quickly spreading to a 1/2-inch thickness with an offset spatula. Sift remaining sugar/cornstarch mixture over surface. Allow to dry-out at room temperature overnight. Dip small, 1 1/2-inch star shaped cookie cutter in confectioner’s sugar or cornstarch and cut out stars as closely together as possible. Any scraps make great s’mores!

Yield: about 30 stars

Lifespan: 1 month at room temperature in airtight container in single layers separated by waxed or parchment paper

Candy Tidbits: You could flavor these if you like. A nice idea is to add a few drops of peppermint extract to the mixture instead of vanilla (just taste to adjust). These are great with hot cocoa!

Here is a recipe from my book, A Baker’s Field Guide to Chocolate Chip Cookies. This is one of my favorite recipes in the book – if you like coffee Heath Bar ice cream, you will love this cookie. As a benefit, it is very shortbread like and makes a good keeper.

Coffee Toffee Chunk Cookies

Dough may be frozen
Keep well
Fun to Make with Kids

Type: Drop cookie

Description: Mmm-mmm. If you like coffee Heath Bar ice cream you're gonna love this cookie. It ain't the prettiest one around the edges can be a bit jagged but it is rich and buttery, crumbly and satisfying, filled with coffee flavor in the dough, which is packed with nuggets of Heath Bars and semisweet chocolate chunks.

Field Notes: This is one of my favorites! The melted white chocolate in the dough adds richness and is a perfect foil for the instant espresso powder dissolved in the vanilla extract. Big chunks of milk chocolate covered toffee bars, such as Heath Bars, add buttery butterscotch flavor and crunchy texture. Semisweet chocolate chunks add a counterpoint.

Ingredients:
3 3/4 cups all-purpose flour
1/2 teaspoon salt
4 ounces white chocolate, finely chopped (such as Callebaut or Ghiradelli)
1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chunks
5, 1.4 ounce chocolate covered toffee bars, such as Heath Bars, chopped (1/2-inch pieces)

Directions:
1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.

2. Whisk flour and salt together in a small bowl to aerate and combine; set aside.
Melt the white chocolate in top of double boiler or microwave; stir until smooth.

3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Dissolve the instant powder in the vanilla, then beat into butter mixture. Beat in melted white chocolate. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate chunks and chopped toffee bars. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).

4. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten cookies with palm of hand to about 1/2-inch thickness.

5. Bake for about 25 minutes or just beginning to turn light golden brown. The centers will still be a bit soft. Place sheets on racks to cool cookies for 2 minutes, then remove cookies from sheets and place directly on racks to cool.

Lifespan: 1 week at room temperature in airtight container

Yield: 40 cookies

Past Favorites:

Sugarplums

Classic Rolled Sugar Cookies

The Best Onion Dip

Milk Chocolate Truffles Infused with Lemon and Coffee

White Hot Chocolate (From Christmas Cooking for Dummies)

Gingerbread People (From Christmas Cooking for Dummies)

Double Layer Truffle Brownies

Menage a Trois Cookies - (AS SEEN ON FOX AND FRIENDS)

Apple Pie with Vanilla - (AS SEEN ON NBC LATER TODAY)

Basic Pie Crust