Hershey's Special Dark Truffle Brownie Cheesecake

I do believe that a dessert this delicious is criminal. That's why I'm putting this cheesecake into the "Delicious Protection Program."

Ingredients for Brownie Layer:
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

"Pace" Pork Roulade in Puff Pastry

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Pace for giving me the chance to sample this delicious product, Pace Picante Sauce.

Foodbuzz also wanted an original recipe using the Pace product. I racked my brain for two days trying to think of something different. Finally, I came up with Pork Roulade. And to make it more elegant looking, I encased it in a puff pastry.

Ingredients:
1 (3 to 4lb) Pork Roast.
1 package of Pepperidge Farm Puff Pastry, thawed.
1 can (15 ounce) sweet white or yellow corn, drained
1 can black beans, drained
1/3 cup Pace Picante Sauce
1/4 cup purple onion, chopped
1/3 cup or less cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 egg, slightly whisked
6 21" cut string
foil
some white flour

Directions:
1. With a sharp long knife start slicing the Pork Roast "in and around", about 1" from the edge surface, to actually end up with a "sheet" of Pork. 

2. In a bowl, mix the corn, beans, chopped onion, chopped cilantro, lime juice, spices, and egg.

3. Spread onto pork and roll up like a jelly roll. Then tie with strings.

4. Wrap in foil and place in a heated oven at 375 degrees for one hour. Remove from oven and undo the foil to let the roast cool off, making it easy to handle. Untie the strings by pulling them while you are holding the roast.

5. The Puff Pastry box will have two sheets. Place both on a smooth counter with a bit of flour dusting on both sides of it, and with a rolling pin roll them out slightly, increasing their size by just about one inch around. Spray another flat baking pan, placing one puff pastry sheet and the Pork Roast on top. Drape the second sheet on top, reserving a strip about 1" wide. In a small bowl whip 1 egg yolk with 1 tsp of water and with a brush. Using the mixture as a "glue", tuck the overhanging sheet over the bottom one.

6. In the meantime, with the reserved strip and a small knife's point, cut up a few "leaves" and "twigs". You can make the impressions of the leaves with the edge of the knife. Brush the complete surface of the dough with the rest of the egg wash, place the twig (s) and leaves on top and brush again. Place in a 400 degree oven, uncovered, for about 20 to 30mn's till the desired color. Remove, let cool a bit and slice.

Texas Sheet "Pie"

I haven't made this dessert in years. It used to be my favorite go-to recipe. Why? Because it goes together quickly. It makes enough for a large gathering. And I especially love the cookie/cake like texture of the crust. The added bonus is you can use whatever filling is your favorite. Or do two different like I've done.

Ingredients:
1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice

Directions:
1. Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.

2. Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.

3. Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides.

3. Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing.

4. Bake at 350 degrees for 35 minutes. 

Be My Valentine Cupcake

How many ways are there to say "I Love You"? Candy? Flowers? Diamonds? They are all nice (especially the diamonds). But what if your sweetie bought you something to make your day in the kitchen less painful for your feet? A floor mat to be exact. Would you squeal with delight like I did? Oh yeah..... I'm happy when my piggies are happy. If you haven't guessed by now, yes, I'm enjoying a Gel Mat. And it feels marvelous!!

I found this adorable cupcake recipe on Bakerella. Go over and checkout her original post with all the beautiful photos.

I used a boxed strawberry cake mix just like Bakerella. And I also used her chocolate ganache recipe. When it came to the frosting.... I went with my favorite, whipped cream
Directions:
1. Mix the cake mix according to package.

2. Line cupcake tin with paper liners. Fill the cups about halfway with cake batter. You don’t want them to bake too full because you want to have a little space left for the ganache.

3. Spoon ganache on the top of each cupcake. Let it set a few minutes more. It will harden a bit and make adding the frosting easier.

Ingredients for Chocolate Ganache:
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

Directions for Chocolate Ganache:
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.

Elegant Broccoli Cheese Soup

Do you think a soup can look romantic? I do. But I think most would fall into the hearty or comforting category. In my opinion this Broccoli Cheese Soup easily falls into the romance niche. Especially when served in a beautiful  glass soup bowl. 

Ingredients:

6 tablespoons butter

1 cup chopped yellow onion

1 cup chopped carrot

1/4 cup all-purpose flour

4 cups chicken stock

2 cups heavy whipping cream

1 (12-ounce) bag broccoli florets, finely chopped (about 4 cups)

2 (8-ounce) blocks fontina cheese, shredded

1 (5.2-ounce) package of Garlic and Fine Herb Boursin cheese, softened

1 teaspoon ground black pepper

3/4 teaspoon salt

1/4 teaspoon ground red pepper

Directions:

1. In a Dutch oven, melt butter over medium heat. Add onion and carrot; cook for 5 minutes, stirring constantly. Gradually ad chicken stock and cream, stirring until smooth. Bring to a simmer. Reduce heat to medium-low; cook for 15 to 20 minutes, or until thickened. Add broccoli; cook for 15 to 20 minutes, or until tender. Reduce heat to low; add cheeses, black pepper,salt, and red pepper, stirring until cheese melts.

Adapted from Southern Lady Magazine.

 

Pumpkin Spiced Apple Cider Cake

As much as I like fancy desserts, sometimes I'm just not feeling like spending hours in the kitchen. That's when a semi-homemade recipe comes to the rescue.

I had purchased a bottle of Pumpkin Spiced Apple Cider at Thanksgiving. But for whatever reason, we never got around to drinking it. That's when I went in search of a recipe. Holy cow.... there were plenty to choose from. But I settled on one from  Eat At Home Cooks.

For the cake:
■1 box white cake mix
■1 4-serving box instant vanilla pudding mix
■4 eggs
■1 stick butter (1/2 cup), melted
■1 cup apple cider

For the glaze:
■3/4 cup apple cider
■1 cup powdered sugar

In the bowl of an electric mixer, combine all the ingredients for the cake. Blend until thoroughly mixed. Pour the batter into a well greased bundt pan. Bake at 350 degrees for about 40 minutes, or until a toothpick comes out clean.

Remove the cake from the oven. Stir together the apple cider and powdered sugar. Pour over the cake while it is hot and still in the pan. Allow the sweet cider to run down the edges of the pan and over the cake. Let it sit for about 30 minutes. Turn out onto a plate and cool completely.

Voluptuous Vanilla Bean-Coconut Cupcakes

Does anyone else get a rush when they split open a vanilla bean? I love the complex, deep, seductive aroma. And for sure it's a spice to be savoured and appreciated because of its exorbitant price.

Ingredients for Batter:
1 (14-ounce) ca unsweetened coconut milk
1 vanilla bean, split lengthwise
1-3/4 cups all-purpose flour
1/4 cup ground macadamia nuts
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3 eggs
1 cup flaked coconut, lightly toasted

Ingredients for Vanilla-Coconut Frosting:
1 cup butter, softened
1/3 cup of reserved reduced coconut milk
remaining vanilla seeds
1/8 teaspoon salt
2-1/2 cups powdered sugar

Directions for Batter:
1. In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1-1/3 cups; cool. Meanwhile, preheat oven to 375 degrees. Line eighteen 2-1/2-inch muffin cups with paper liners; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean, set aside.

2. In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.

3. Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seed; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.

4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.

5. Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.

Directions for Vanilla-Coconut Frosting:
1. In a large bowl beat 1 cup softened butter with an electric mixer on medium to high speed or 30 seconds. Beat in the remaining 1/3 cup reduced coconut milk, the remaining vanilla seeds, and 1/8 teaspoon salt. Gradually add 2-1/2 cups powdered sugar, beating until fluffy.

When purchasing vanilla beans, choose beans that look shiny, dark, plump, and moist. If you are fortunate enough to find beans with a fine white powder clinging to their exterior, choose them. The powder is vanilla, the secret to vanilla's flavor and these beans are the best of all.

SodaStream Jet Giveaway

SodaStream Jet Home Soda Maker

I've been given the wonderful opportunity to review this fabulous appliance. What a thrill it was to open the box and find not only the SodaStream Jet but also 7 bottles of assorted flavors. I felt like I hit the jackpot.

Things I love;  the sleek design because it takes up a minuscule amount of space, you don't have to be a rocket scientist to operate the SodaStream, making fresh soda with a touch of a button, and the vast assortment of flavors (rootbeer is my favorite).  

Would you love to own one for yourself? If so, be a follower on my home page. Then leave a comment saying how wonderful I am  using the word SodaStream. You have until midnight of February 2.

Making carbonated water and soft drinks is simple! Turn tap water into sparkling water in under 30 seconds, with no clean-up. Enjoy the freshness and convenience of homemade soda and protect the environment at the same time. No heavy bottles to carry, store at home or throw away. Fizz to your taste and add the flavor of your choice to make your favorite drink. Simple to clean and reuse. With a variety of colors and silhouettes, you'll be sure to find a soda maker to match with any decor.

The Jet soda maker comes in a range of bi-colored machines specially created to the colored palette of any modern kitchen. Among the Jet features are: automatic access gas release mechanism, fits extra large carbonators - optional 100 liter aluminum cylinder, minimal space usage, customized carbonation level and easy to clean drip tray.

Sodamix Flavors

Making your favorite soda, flavored sparkling water or energy drink is simple, with SodaStream's wide variety of over 30 sodamix syrups including dozens of regular, diet and caffeine-free options. Flavors include classics like cola, lemon-lime, and root beer...Exotic fruit flavors like orange mango and diet pink grapefruit...Energy drink, sparkling iced teas and cocktail mixers. Each bottle of sodamix makes about 12 liters of soda (about 33 cans!) for around 25 cents per 12-ounce can.

Hello Sunshine Clementine Curd

Yes, I want some summer sunshine and warm breezes and lots of it. But that's not going to happen just yet. So in the meantime, this clementine curd that tastes like a dreamy sunny day will have to do.

Ingredients:
1/2 cup clementine juice, about 5-6 clementines
1 stick unsalted butter, just melted and warm
4 egg yolks
1-1/2 cups granulated sugar

Directions:
1. Grate the clementines and add the zest and the juice into a heavy bottomed saucepan. Add the sugar and eggs and mix to combine. Add the melted butter and place over a very low heat.

2. Whisk constantly while keeping the heat as low as possible. Switch to a heat-proof spatula and continue to stir while taking any of the mixture off the sides and bottom of the pan.

3. Continue stirring until the curd has thickened and coats the back of the spatula. Remove from heat immediately and strain into a bowl and cover with plastic wrap to prevent a film from forming. Refrigerate. Pour into serving jars and serve.

** It keeps for a week.

Make My Day BBQ Beef Sandwiches

Wouldn't you like to come home from work to the yummy aroma of barbecue beef? I know when I was working, I loved to utilize the slow cooker and bread machine. I would do my happy dance because dinner was hot and ready.

Ingredients:
3 pounds beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6-ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
14 to 16 sandwich buns, split

Directions:
1. In a 6-quart slow cooker, combine the beef, green peppers, and onions. In a small bwol, cobmbine tomato paste, brwn sugar, vinegar, chili powder, salt, Worcestershire sauce and mutard. Stir into meat mixture. Cove and cook on high for 7-8 hours or until meat is tender.

2. Skim fat from ooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

Snow

TimBaxley At SouthsideTattoo's Photos sums up how all Georgians' are feeling. So very funny!!!!

Party In My Mouth Chocolate Torte

In Atlanta, the roads are finally starting to clear. Hooray!!! It's a good thing because I've been suffering with cabin fever. And to amuse myself, I've been playing practical jokes on Pap. But this isn't anything new. All our married life he's had to endure my shenanigans. But I think it's safe to say that he's enjoyed the fun that's always been a part of our marriage.

Speaking of fun. How about a challenging game of Backgammon and a thick slice of delicious chocolate cake? 

Ingredients for Filling:
1/3 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1-3/4 cups 2% milk
1 cup chocolate syrup
1 egg, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract   

Ingredients for Batter:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water

Ingredients for Frosting:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions for Filling:
1. In a small saucepan, combine the flour, sugar, and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.

2. Remove from heat. Stir a small amount of mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir o 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

Directions fr Batter:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add o creamed mixture alternately with syrup and water. Beat until just combined.

2. Pour into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool.

3. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of he filling. Repeat layers twice. Top with remaining cake.

Directions for Frosting:
1. Combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.

Nordic Ware Cake Pan Winner

I should have posted the winner earlier today but I was lazy and napping busy. When I finally got around to using the random generator, lucky number 12 was chosen. So let's give a big HOORAY to Velva from Tomatoes On The Vine .

Almond-Scented White Cake

Pap and I love to sit in our sun room and watch the birds. Especially on a beautiful winter afternoon in the south. Today the sky is blue and cloudless. And the temperature is in the low 50's. With super weather like that, it's hard to believe they are calling for snow in Atlanta...... again.

So like any good southern, before the first snowflake even falls from the sky, you prepare for worst case scenario. For most, milk and bread is mandatory. And then there is me, a baker, and addicted blogger. I'm the only one in the whole grocery store with unsalted butter, flour, eggs, and heavy whipping cream filling my shopping cart. Hey... if I'm going to be snowed in for a whole afternoon, I'm going to be eating something yummy. Like this recipe I saw on William-Sonoma's website. Mmmmmm... the almond flavored white cake lured me immediately. 

Ingredients for Cake:
2 cups unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 cup milk
5 egg whites, at room temperature
3/4 cup raspberry preserves, melted
Raspberries (optional)
1 1/4 cups sliced almonds, lightly toasted and cooled

Ingredients for the cream cheese frosting:
1 lb. cream cheese, at room temperature
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/4 cups confectioners’ sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

Directions:
Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.

Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down.

Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.

Makes one 9-inch cake; serves 10 to 12.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Chocolate Bottom Banana Bars

What something sweet and delicious? And do you have over-ripe bananas that no one wants to eat? Then this recipe is for you.

Gardeners hint: Save the banana peels and lightly dig them into the dirt around the base of your roses. They will love you for it!

Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions:
1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Mehndi Spice Cookies

I saw this cookie on Sprinkle Bakes and I fell in love. Mehndi is such a beautiful art form. It can transport you to another time and place. To a world of magic, passion and romance. This stunning cookie isn't the first time I've incorporated Mehndi into my baking. It's been over two years ago that I created this unique cake.

                                         Chai Cake with Honey-Ginger Cream    

Yields: 20 average size cookies..... will make less of life-size hands
Ingredients:
3 1/2 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract

Directions:
1. Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

2. Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies as desired.

I made my own hand template. Then I traced my own hand on a piece of cardboard.

After rolling the dough a little thinner, lay the template on the dough and cut around it with a sharp knife. Set the template aside. Transfer hand(s) to parchment lined cookie sheet. With the back of your knife make lines between the fingers, being careful not to cut all the way through.

After baking the cookies, you're ready for embellishment! I used a fine-tipped artist's brush and a little brown/black gel food coloring. You could also use a gourmet food writer in black or brown.

Beet Ravioli with Poppy Seed Butter

I'm already thinking ahead toward Valentine's Day. It's a day when desserts are usually the star of the show. And most likely they're something made with chocolate or something decorated with pink or red frosting.

But what about appetizers? Don't they deserve their time in the spotlight. I think this ravioli is pretty enough to be on the menu. It has a rich, sweet filling of roasted beets that is complemented by the unique flavor of tiny black poppy seeds.

The flavor, color, and texture of roasted fresh beets is incomparable, so don't even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached. If you don't have time to make fresh pasta, use purchased wonton wrappers.

yield: Makes 8 first-course servings

Ingredients:
2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs

1 1/4 pounds Fresh Egg Pasta (click here for egg pasta recipe)

1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese

Directions:
1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

2. Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

3. Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)

4. Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

Adapted from Bon Appetit.