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Springerle Cookies

Springerle Cookies

 

These Springerle Cookies were inspired by my German grandmother’s family recipe. My grandmother’s Springerle Cookie recipe calls for baker’s ammonia as a rising agent, which is not easily found locally. Because of this, I chose to substitute baking powder for the baker’s ammonia making this recipe more accessible to everyone.

This recipe is unusual in one other way. You will need to leave these cookies out to dry 8 hours or overnight. While you may be tempted to skip this step, I wouldn’t recommend this and it is really well worth the time. By drying the tops of the cookies it keeps the integrity of the molded design. When you later cook them, they will only rise from the bottom and keep your beautiful molded design intact. I have used a Springerle Cookie rolling pin that was passed down to me from my mother and provides a very traditional look. Very intricate molds and rolling pin designs are also available, providing a look for all occasions and desired looks.

This year I participated in the annual Great Food Blogger Cookie Swap. Each of the participants in the swap makes a dozen cookies and sends them to 3 other food bloggers. In turn we receive a dozen cookies from 3 other food bloggers. It was quite inspiring to be included in such a great group of food bloggers and exciting to receive my packages of goodies in the mail. I chose this Springerle Cookie recipe as my submission, since they store and ship so well. I’m already looking forward to participating in next year’s swap. Not only does the Great Food Blogger Cookie Swap a great experience, it also raises money for children’s cancer research.

 

Springerle Cookies
 
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Springerle Cookies inspired by my German Grandmother's family recipe.
Author:
Recipe type: Cookies
Cuisine: German
Serves: 8 dozen
Ingredients
  • 2 tablespoons anise seeds
  • 3½ cups flour
  • 1 teaspoon baking powder
  • 4 eggs
  • ½ teaspoon anise extract
  • 1 pound powdered sugar
Instructions
  1. Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.
  2. Combine dry ingredients in bowl and set aside.
  3. Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.
  4. Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.
  5. Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.
  6. Kneed dough on lightly floured surface until less sticky and can be rolled out.
  7. Roll to about ¼ inches and then use Springerle Rolling Pin or molds to shape cookies.
  8. Cut cookies with rotary cutter or small knife. I use a pizza cutter.
  9. Place cookies on cookie sheet and cover with dish towel. Allow to dry 8 hours or overnight. The cookies will be dry on top, but damp on the bottom.
  10. Bake in an oven preheated to 250 degrees for about 20 minutes. The baking time will depend on the size of your mold. The cookies will be done when the tops are still pale and the bottoms are lightly browned.
  11. Cool completely and store in an airtight container.

 

2015 Epcot International Food & Wine Festival: Celebrating 20 Years

Epcot International Food & Wine Festival

The Epcot International Food & Wine Festival is an annual family tradition. This year was even more special since Epcot was celebrating the 20th anniversary of the festival. To celebrate the anniversary, The Chew filmed a week of their show from the festival and Epcot additional tasting booths for featuring elegant The Chew tastings.

This year we not only attending the opening day, but also enjoyed two other visits to the festival. One of our visits even included pouring rain, as you can see in some of the photos, but that can’t stop the fun when you’re at Epcot, right? There are so many tasting options that I would highly recommend at least two visits to the festival, to enjoy all the options available.

After enjoying the many tasting opportunities, or even if you want to take a bit of a break, check out the many cooking and wine demonstrations at The Festival Center and the Eat to the Beat Concert Series during to enhance your festival experience.

 

Sustainable Chew Tasting

Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; Vanilla Panna Cotta with Fresh Figs and Pistachio Brittle – Sustainable Chew Tasting

 

Chew Lab Tasting

New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam; Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel; Olive Oil-poached Salmon with Fresh Corn, Bacon and Pepper Jam – Chew Lab Tasting

 

Cheese Studio Tasting

Trio of Artisan Cheese (Karst Cave-aged Cheese served with Honey, La Bonne Vie Goat Cheese served with Craisin Bread and Rogue Creamery Oregon Blue Cheese with Berry-Port Compote); Cheese Fondue with Sourdough Bread; Sterling Vintner’s Collection Cabernet Sauvignon – Cheese Studio Tasting

 

Greece Tasting

Chicken Gyro with Tzatziki Sauce; Spanakopita; Vegan Moussaka with Gardein Sausage Crumbles – Greece Tasting

 

Hawaii Tasting

Tuna Poke with Seaweed Salad and Nori Strings; Kona Brewing Company, Big Wave Golden Ale – Hawaii Tasting

 

Scotland Tasting

The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats; Innis & Gunn Rum CASK OAK Aged Beer; Seared Sea Scallop with Spinach-Cheddar Gratin and Crispy Bacon; Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour Cream – Scotland Tasting

 

New Zealand Tasting

Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs – New Zealand Tasting

 

 

Australia Tasting

Grilled Lamb Chop with Mint Pesto and Potato Crunchies – Australia Tasting

 

Belgium Tasting

Belgian Waffle with Berry Compote and Whipped Cream; Potato and Leek Waffle with Beer-braised Beef and Smoked Gouda Cream – Belgium Tasting

 

Ireland Tasting

Warm Chocolate Pudding with Kerrygold Irish Cream Liqueur Custard; Irish Cheese Selection Plate (Irish Cheddar, Dubliner and Irish Porter); Kilkenny Irish Cream Ale – Ireland Tasting

 

Canada Tasting

Canadian Cheddar Cheese Soup; “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce; Moosehead Lager – Canada Tasting

 

Epcot Food & Wine Festival

Double Chocolate Brownies with Praline Topping

Double Chocolate Brownies with Praline Topping

 

Is chocolate your weakness? Maybe you need an easy and delicious desert to take to a get together with family or friends. These chocolate brownies are the definition of extra chocolaty goodness, containing both cocoa powder and chocolate chips (I prefer to use dark chocolate chips). They are then taken to the next level with the addition of a melt in your mouth praline topping.

I’ve been making chocolate brownies with praline topping for over 30 years and they are still my favorite. They bring back memories of making them for my family as a young teenager. It still surprises me how a recipe from your youth can bring back so many good memories and comfort!

 

Double Chocolate Brownies with Praline Topping
 
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These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.
Author:
Recipe type: Bar Cookies
Cuisine: American
Serves: 24
Ingredients
Brownies
  • ¾ cup Butter, softened
  • 1½ cups Sugar
  • 3 Eggs, lightly beaten
  • ¾ cup Cocoa powder
  • ¾ cup All purpose flour
  • ¾ cup Chocolate chips (I prefer dark chocolate)
  • ¾ cup Pecans, chopped

Praline Topping
  • ½ cup Brown sugar
  • ¾ cup Pecans, chopped
  • 2 tablespoons Butter, melted
Instructions
  1. Preheat oven to 325 degrees.
  2. Lightly prepare a 9" x 12" baking dish with cooking spray or butter, set aside.
  3. In a large bowl, beat butter and sugar, then add eggs and stir until well combined.
  4. Add cocoa powder and flour and mix to combine well.
  5. Fold in chocolate tips and pecans.
  6. Spread batter evenly into prepared baking dish.
  7. To make praline topping, combine brown sugar, pecans and melted butter in a small bowl.
  8. Stir ingredients until well combined.
  9. Sprinkle praline topping evenly over brownie batter.
  10. Bake for 30 minutes.
  11. Allow to cool in baking dish.
  12. Cut into 2 inch bars.

 

Whole Wheat Cheddar Cheese Beer Bread

Whole Wheat Cheddar Cheese Beer Bread

 

We love that this whole wheat cheddar cheese bread is so quick, easy to make and delicious too! It’s so quick and easy to mix up the ingredients, add the beer (for the rising effects) and bake; no kneading or rising time required. This beer bread can be made with your favorite beer, but I prefer a lager for its lightness in this recipe. It’s also great as an appetizer with your favorite dip or cheese.

 

5.0 from 6 reviews
Whole Wheat Cheddar Cheese Beer Bread
 
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Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.
Author:
Recipe type: Bread
Cuisine: American
Serves: 12 slices
Ingredients
  • 2½ cups All purpose flour
  • ½ cup Whole wheat flour
  • 2½ teaspoons baking powder
  • 1¼ teaspoon salt
  • 3 tablespoons sugar
  • 1 bottle Beer (12 ounces)
  • 1 cup Cheddar cheese
  • ½ cup Butter (1 stick)
Instructions
  1. Preheat oven to 375 degrees.
  2. Prepare a loaf pan with cooking spray and set aside.
  3. Add all dry ingredients to a large bowl and stir with wooden spoon.
  4. Add beer and stir to just combine, batter will be a bit lumpy.
  5. Fold in the cheddar cheese, being careful to not over mix.
  6. Spread into loaf pan.
  7. Melt butter and pour ½ over top of loaf.
  8. Bake for 50 minutes, pour remaining butter over loaf of bread.
  9. Bake another 10 minutes or until golden brown.

 

Caprese Sandwiches

Caprese Sandwiches

 

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. The freshness of the tomatoes, fresh mozzarella cheese with the perfect touch of basil pesto make the perfect combination on a warm day or evening. Give them a try on a warm summer day with your favorite wine.

My husband and I enjoyed our first Caprese sandwiches at the Viansa Winery in Sonoma, CA. Viansa has beautiful grounds and Italian styled buildings. Each time I make these, we always think of the day we spent at Viansa at a small table outside overlooking the vineyard and enjoying amazing wine with our Caprese sandwiches.

 

Caprese Sandwiches
 
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Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.
Author:
Recipe type: Sandwiches
Cuisine: Italian
Serves: 4
Ingredients
  • 1 loaf Ciabatta bread
  • 7 ounces Fresh basil pesto sauce (or ¾ cup homemade basil pesto sauce)
  • 1 pound Fresh mozzarella cheese, sliced
  • 3 Tomatoes, sliced
Instructions
  1. Cut the Ciabatta bread in half, to create a top and bottom.
  2. Spread fresh basil pesto sauce on inside of both bread halves.
  3. Lay slices of fresh mozzarella cheese on evenly on bottom half of bread.
  4. Lay tomato slices evenly on top of mozzarella slices.
  5. Close top and bottom of Ciabatta bread and slice into individual portions.
  6. Garnish with fresh basil and serve.

 
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Spinach and Ricotta Crepes

Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are another great savory crepe recipe option. I love the ease of this recipe. It does take some time to cook the crepes and spinach and then assemble them. To allow for more time with family and friends, they can be made ahead of time and baked right before you are ready to serve them. This allows you to put together an elegant dinner in just 10-15 minutes.

 

Spinach and Ricotta Crepes
 
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These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for that special occasion.
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • 8 8-inch Crepes like our Classic French Crepes
  • 2 pounds Fresh spinach
  • 15 ounces Ricotta cheese
  • ½ cup Feta cheese, crumbled
  • 1 egg, lightly beaten
  • ½ teaspoon Freshly grated nutmeg
  • Salt and freshly ground pepper to taste
  • 1 tablespoon Olive oil
  • 2 tablespoons Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook spinach over medium heat until slightly limp. You may need to do this in batches depending on the size of your pan.
  3. Drain the spinach and press out any excess liquid, then chop finely and set aside.
  4. In a medium bowl, combine cheeses, egg, nutmeg, salt and pepper.
  5. Stir spinach into cheese mixture to combine.
  6. Spoon ⅛ of spinach and cheese mixture (about ½ cup) into each crepe and roll up.
  7. Place in a greased 9 x 13 inch baking dish.
  8. Brush the tops of the crepes with olive oil and sprinkle with Parmesan cheese.
  9. Bake for about 10 minutes, or until starting to brown and heated through.
Notes
If you are preparing ahead of time and keeping in the refrigerator, increase the cooking time to 15 minutes.

 

Four Cheese Crepes

Four Cheese Crepes

 

These Four Cheese Crepes make up my family’s favorite French dinner. Each year as we watch Tour de France (my husband is the cyclist in the family), we traditionally celebrate Bastille Day; which always occurs during the 3 week long race. What better way to celebrate a country’s freedom (even if it’s not the country where you reside) than with a decedent meal and a glass of Champagne?

 

4.7 from 3 reviews
Four Cheese Crepes
 
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These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • 8 8-inch Crepes like our Classic French Crepes
  • 15 ounces Ricotta cheese
  • 4 ounces fresh goat cheese with herbs, at room temperature
  • 8 ounces Gruyere cheese, grated
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese, grated
  • ⅛ teaspoon freshly grated nutmeg
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, combine ricotta cheese, goat cheese, Gruyere, 2 tablespoons Parmesan, egg and nutmeg.
  3. Place even amounts of cheese mixture into the middle of each crepe, folding in the sides then rolling up.
  4. Place each filled crepe into a greased 9 x 13 inch baking dish, seam side down.
  5. Brush the tops of the crepes with olive oil and sprinkle with the remaining Parmesan cheese and additional freshly grated nutmeg.
  6. Bake in the oven for 10 minutes or until lightly browned.

 

Classic French Crepes

Classic French Crepes

 

My mom taught me this Classic French Crepe recipe. She was given this recipe from a French friend when she was in her 20’s, so I believe it’s quite authentic too. While growing up she frequently served these as dessert with an orange sauce topping the crepes. It was an alcohol free (and in my opinion better tasting) version of Crepe Suzette than I’ve had in any restaurant.

I’ve also enjoyed turning these Classic French Crepes into a savory entree, as well as a dessert. By filling these crepes with cheese, meat and vegetables; you will have a savory dinner entree that will satisfy any taste preference. Try my Four Cheese Crepes or Spinach and Ricotta Crepes for some savory dinner crepe options.

 

Classic French Crepes
 
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Easy Classic French Crepes made with only 3 ingredients. This versatile recipe can be made sweet or savory.
Author:
Recipe type: Dessert or Entree
Cuisine: French
Serves: 12
Ingredients
  • 1½ cups eggs
  • 1½ cups milk
  • 1½ cups all purpose flour
Instructions
  1. Heat 10" skillet to medium heat and spray with non-stick cooking spray (I prefer organic olive oil spray).
  2. Mix all ingredients in a blender until well combined.
  3. Pour batter into heated skillet (a little less than ½ cup), swirl to coat bottom of pan evenly.
  4. Cook until bottom starts to turn light brown. At this point, the top will look dry, but not cooked.
  5. Flip crepe and cook on the other side until lightly browned also.
  6. Cook remaining batter in the same manner.
  7. Fill with your choice of filling and top with your favorite topping.

 

Coffee Cake Cupcakes

Coffee Cake Cupcakes

 

Coffee cake has been one of my favorites, since I was a teenager. The cinnamon flavored cake, topped with a crumble crust, just screams homey goodness! I’ve taken the classic coffee cake, created them as cupcakes and added an elegant drizzle of glaze to the top. From the amazing cinnamon smell, while they are in the oven, to the moist and delicate texture of the cupcakes, I hope you enjoy these as much as I have!

 

5.0 from 1 reviews
Coffee Cake Cupcakes
 
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Coffee cake cupcakes offer the hominess of a classic coffee cake, made into cupcakes and topped with a drizzle of glaze.
Author:
Recipe type: Cupcakes
Cuisine: American
Serves: 12
Ingredients
  • ¾ cups sugar
  • ¼ cup olive oil
  • ¾ cup milk
  • 1 egg
  • 1½ cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
For Crumb Topping:
  • ¼ cup butter (1/2 stick)
  • ½ cup flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
For Glaze:
  • ¼ cup powdered sugar
  • 1 teaspoon milk
Instructions
  1. Preheat oven to 375 degrees.
  2. Line 12 standard muffin tins with paper liners or use nonstick spray. Set aside.
  3. To make crumb topping: Melt Butter. Add flour, sugars and cinnamon in melted butter. Mix to a crumbly consistency. Set aside.
  4. To make cupcakes: Mix together sugar and oil until well mixed.
  5. Add milk and egg mix until well combined.
  6. Mix in remaining ingredients until smooth.
  7. Pour cupcake mixture evenly into muffin tins. Sprinkle with crumb topping mixture.
  8. Bake until golden brown and toothpick comes out clean (about 15 minutes).
  9. While cupcakes are baking make glaze.
  10. Mix powered sugar and milk until well combined.
  11. When cupcakes are cooled drizzle glaze over cupcakes with spoon.

 

Yummly for Foodies and Food Bloggers

Yummly Guide

 

Have you ever wanted a single location to organize all the wonderful recipes you find online, including those you find here at Cooks Recipe Collection? I’d like to introduce you to Yummly, an easy to use virtual recipe box, which is there to fit just this need. You can Yum a recipe by just clicking on a button on your browser or by using their app (for either iOS or Android). You can even add your personal recipes to your Yummly account, so everything is organized and stored in one single location.

  • Set up your personal account by going to Yummly, click on the “Create an account” button (located on the upper right hand side of the page) and following the prompts.
  • Install the Yummly Bookmarklet button on your browser.
  • Personalize your account. You can add your photo, customize your profile and select your taste preferences through your profile.
  • Yum online recipes, by clicking on the Yummly Bookmarklet and organize them into categories (Yummly calls them Collections). There are a few default categories (such as meal type or course), but you can also add additional categories to fit your needs and organize your recipes as you prefer.
  • Add your own favorite recipes, if you wish, to complete your recipe box.

 

Yummly for Food Bloggers

Yummly is also very exciting for food bloggers. Once you or one of your readers Yums one of your recipes, Yummly will create your Publisher Page. Our Publisher Page is Cooks Recipe Collection.

  • Set up your personal account (as outlined above).
  • Add a Yum button to your website. This can be either done manually or through a WordPress plugin (we use the Shareaholic WordPress Plugin).
  • Yum one or more of your recipes.
  • Yummly will automatically add your Publishers Page on Yummly. While this is done automatically, it is not instantaneous. It took a few days for mine to be added.
  • You can personalize your publisher’s page by contacting Yummly through this link. This will allow you to add your logo, a blurb about your site and your social media account links. This may take up to 48 hours for Yummly to update your Publishers Page (mine only took a few hours).