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Desserts

Springerle Cookies

December 12, 2015 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

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, but it also raises money for children’s cancer research.

Springerle Cookies
Print Recipe

Springerle Cookies

Springerle Cookies inspired by my German Grandmother's family recipe.
Prep Time8 hrs 30 mins
Cook Time20 mins
Total Time8 hrs 50 mins
Course: Cookies
Cuisine: German
Servings: 8 dozen
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 2 tablespoons anise seeds
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/2 teaspoon anise extract
  • 1 pound powdered sugar

Instructions

  • Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.
  • Combine dry ingredients in bowl and set aside.
  • Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.
  • Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.
  • Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.
  • Kneed dough on lightly floured surface until less sticky and can be rolled out.
  • Roll to about 1/4 inches and then use Springerle Rolling Pin or molds to shape cookies.
  • Cut cookies with rotary cutter or small knife. I use a pizza cutter.
  • 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.
  • 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.
  • Cool completely and store in an airtight container.

Filed Under: Christmas Cookies, Cookies, German Tagged With: christmas cookies, cookies, German, springerle cookies

Double Chocolate Brownies with Praline Topping

September 10, 2015 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

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
Print Recipe

Double Chocolate Brownies with Praline Topping

These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Patti from CooksRecipeCollection.com

Ingredients

Brownies

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3 eggs lightly beaten
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 3/4 cup chocolate chips (I prefer dark chocolate chips)
  • 3/4 cup pecans chopped

Praline Topping

  • 1/2 cup brown sugar
  • 3/4 cup pecans chopped
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 325 degrees.
  • Lightly prepare a 9" x 12" baking dish with cooking spray or butter, set aside.
  • In a large bowl, beat butter and sugar, then add eggs and stir until well combined.
  • Add cocoa powder and flour and mix to combine well.
  • Fold in chocolate tips and pecans.
  • Spread batter evenly into prepared baking dish.
  • To make praline topping, combine brown sugar, pecans and melted butter in a small bowl.
  • Stir ingredients until well combined.
  • Sprinkle praline topping evenly over brownie batter.
  • Bake for 30 minutes.
  • Allow to cool in baking dish.
  • Cut into 2 inch bars.

Double Chocolate Brownies with Praline Topping: These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.

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Filed Under: American, Cookies, Vegetarian Tagged With: brownie, chocolate, pecan, praline

Coffee Cake Cupcakes

July 21, 2015 By Patti 12 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Coffee cake cupcakes offer the hominess of a classic coffee cake, made into cupcakes and topped with a drizzle of glaze.

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!

Recommended for this recipe:

Try these other dessert recipes:

  • Bread Pudding with Amaretto Sauce
  • Whole Wheat Banana Bread
  • Maple Walnut Scones with Maple Glaze
  • Classic Shortbread
Coffee Cake Cupcakes
Print Recipe
5 from 5 votes

Coffee Cake Cupcakes

Coffee cake cupcakes offer the hominess of a classic coffee cake, made into cupcakes and topped with a drizzle of glaze.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3/4 cup sugar
  • 1/4 cup olive oil extra virgin
  • 3/4 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla

For Crumb Topping:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon

For Glaze:

  • 1/4 cup powdered sugar
  • 1 teaspoon milk

Instructions

  • Preheat oven to 375 degrees.
  • Line 12 standard muffin tins with paper liners or use nonstick spray. Set aside.
  • To make crumb topping: Melt Butter. Add flour, sugars and cinnamon in melted butter. Mix to a crumbly consistency. Set aside.
  • To make cupcakes: Mix together sugar and oil until well mixed.
  • Add milk and egg mix until well combined.
  • Mix in remaining ingredients until smooth.
  • Pour cupcake mixture evenly into muffin tins. Sprinkle with crumb topping mixture.
  • Bake until golden brown and toothpick comes out clean (about 15 minutes).
  • While cupcakes are baking make glaze.
  • Mix powered sugar and milk until well combined.
  • When cupcakes are cooled drizzle glaze over cupcakes with spoon.

Pin this Coffee Cake Recipe for later!

Coffee Cake Cupcakes


Filed Under: Cupcakes Tagged With: coffee cake, cupcakes, muffins

Patriotic Yogurt Parfait

June 28, 2015 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Patriotic Yogurt Parfait

Patriotic yogurt parfaits offer a cool and refreshing alternative or addition to, the often overly sweet holiday desserts. These yogurt parfaits are easy to make and are great for the Fourth of July or Memorial Day get-togethers.

I love the fact that they only contain a mixture of yogurt and a variety of fresh fruit. How could you go wrong, by choosing this healthy alternative?

 

Patriotic Yogurt Parfait
Print Recipe

Patriotic Yogurt Parfait

Patriotic yogurt parfaits offer a refreshing and healthy dessert alternative for a 4th of July get together.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 32 ounces vanilla yogurt
  • 2 pints blueberries
  • 12 ounces raspberries
  • sprigs of fresh mint for garnish

Instructions

  • Layer yogurt, raspberries, yogurt and finish with blueberries.
  • Top with 1 more spoonful of yogurt then a sprig of mint or the garnish of your choice.

Notes

  • The exact ingredient amounts will vary depending on the size of the glasses you are using.
  • I prefer using whole milk yogurt for this recipe, to add additional richness to the dessert.

Patriotic Yogurt Parfait - This Yogurt Parfait offers a refreshing and healthy dessert alternative for a 4th of July get together.

Filed Under: Desserts, Gluten Free, Vegetarian Tagged With: 4th of July, breakfast, dessert, fruit, independence day, patriotic, yogurt parfait

Classic Shortbread

June 27, 2015 By Patti 16 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Classic Shortbread Recipe

 

My husband and I love to have afternoon tea and this classic shortbread is my favorite tea time recipe. It’s the perfect accent to your favorite cup of tea, or even glass of iced tea during those hot summer days. While I’ve been known to enjoy a wide variety of teas, my current favorite tea is ToLife White Tea from Teavana.

I hope you enjoy this classic shortbread recipe that is rich, buttery and melts in your mouth.

Decoration alternatives: I like Wilton Sparkling Sugar, since it has a larger granule than regular granulated table sugar. Regular granulated sugar can also be used, but has a finer texture than shown in the photo. I also have used colored sugar for a holiday decorating alternative.

 

Classic Shortbread Recipe
Print Recipe
5 from 2 votes

Classic Shortbread

Classic shortbread recipe that is rich, buttery and melts in your mouth
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Cookies
Cuisine: British
Servings: 25
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 cup butter softened
  • 3/4 cup powdered sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar I prefer Wilton Sparkling Sugar

Instructions

  • Preheat oven to 350 degrees.
  • Beat butter and powered sugar until well combined and fluffy, with electric mixer.
  • Add flour, baking powder and salt to butter and sugar mixture; beat until combined.
  • Press dough into an 8 x 8 inch ungreased baking dish.
  • Prick the top of the dough with a fork and sprinkle with the granulated sugar.
  • Bake in 350 degree preheated over for 25 minutes, or until lightly browned.
  • Cut in 25 even pieces (this will be a 5 by 5 grid) and enjoy with your favorite tea.

Classic Shortbread

Filed Under: Cookies, Tea Party Tagged With: afternoon tea, cookie, shortbread, tea party

Bread Pudding with Amaretto Sauce

September 8, 2013 By Patti 14 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

Bread Pudding with Amaretto Sauce Recipe

Bread pudding is by far my husband’s favorite desserts. Each time I make this I definitely earn “brownie points” with him!

This version of bread pudding with amaretto sauce has become our household favorite.

By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

Recommended for this recipe:

Try these other dessert recipes:

  • Coffee Cake Cupcakes
  • Whole Wheat Banana Bread
  • Maple Walnut Scones with Maple Glaze
  • Classic Shortbread
Bread Pudding with Amaretto Sauce Recipe
Print Recipe
5 from 2 votes

Bread Pudding with Amaretto Sauce

This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Patti from Cooks Recipe Collection

Ingredients

  • 1 loaf French bread
  • 1 quart milk
  • 1/2 cup sugar
  • 8 eggs lightly beaten
  • 1 cup raisins
  • 1/2 cup Amaretto
  • 4 bananas ripe
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon

For Amaretto Sauce:

  • 1 cup powdered sugar
  • 1/4 cup Amaretto
  • 1 stick butter

Instructions

  • Soak raisins for at least 1/2 an hour in 1/2 cup Amaretto (longer if time permits).
  • Coat 13″ x 9″ baking dish with cooking spray or butter; set aside.
  • Heat oven to 375 degrees.
  • Cut bread into 1-inch cubes.
  • Mash bananas with the tines of a fork.
  • Combine milk, eggs, sugar, bananas, vanilla, and cinnamon in a large mixing bowl.
  • Soak the bread cubes in the milk and egg mixture. Mix to ensure liquid is evenly absorbed.
  • Add raisins and Amaretto that have been soaking into the bread mixture and stir to combine.
  • Pour mixture into baking dish and bake for 30 – 45 minutes. The top will be golden brown and all liquid will be absorbed.
  • For Amaretto sauce: Over low heat, melt butter and sugar together in small saucepan, stirring consistently.
  • When butter is completely melted and sugar has dissolved, add Amaretto.
  • Pour over Bread Pudding and serve warm.

Pin this Bread Pudding with Amaretto Sauce Recipe for later!

Bread Pudding with Amaretto Sauce

Filed Under: Desserts Tagged With: bread, bread pudding, dessert

Homemade Brownie Mix

March 26, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Brownie

Homemade Brownie

There is no reason to buy expensive pre-made brownie mix when you can mix up your own. By making your own you can monitor the ingredients that you and your family eat, and save some money along the way.

Ingredients:

1 1/2 cup sugar
3/4 cup cocoa powder
3/4 cup all-purpose flour
3/4 cup chocolate chips
1/2 cup chopped nuts (pecans or walnuts), optional
3/4 cup butter, softened
3 eggs, slightly beaten

Directions:

  1. Combine all dry ingredients (sugar, cocoa powder, all-purpose flour, chocolate chips, and nuts) in a bowl and mix to combine.
  2. Store ingredients in a heavy duty zip top bag, glass or plastic container.
  3. Print or write recipe on large mailing labels and attach to containers:
    1 batch Brownie Mix
    3/4 cup butter, softened
    3 eggs, slightly beaten
    Preheat oven to 325 degrees. In large mixing bowl, mix butter and eggs. Add the Brownie Mix and mix until all ingredients are combined. Turn mixture into a lightly greased 9×122 inch pan. Bake for 30-40 minutes. Cool then cut into squares.

Filed Under: Cookies Tagged With: brownie, brownies, dessert, recipe, recipes

Baklava

February 9, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Ingredients:

1/2 pound Phyllo Pastry Sheets
3/4 cups melted Butter
1/2 pound Walnuts, chopped fine
1/3 cup Sugar
1/2 t. Cinnamon
1/4 t. Cloves

Ingredients for Syrup:
2 cups Sugar
1 cup Water
Juice of one lemon, or to taste

Directions:

  1. Butter 9×13 inch baking pan. Place one phyllo pastry sheet in pan and brush with more melted butter. Layer second phyllo sheet on  top of first and brush with more melted butter. Repeat until you have six buttered phyllo sheets.
  2. Combine walnuts, sugar, cinnamon and cloves.
  3. Sprinkle 1/2 of the walnut mixture over phyllo sheets.
  4. Layer six more phyllo pastry sheets, buttering between each addition, sprinkle with the remaining walnut mixture, then end with six more phyllo sheet brushed with melted butter between each.
  5. Brush top with remaining melted butter, and trim any edges needed with a sharp knife.
  6. Cut on the diagonal to create diamond shaped pieces, then sprinkle with water.
  7. Bake at 325 degrees for about 45 minutes, or until golden brown.

For Syrup:

  1. Boil sugar, water, and lemon juice for about 10 minutes to create a syrup.
  2. Pour hot syrup over freshly baked baklava, and allow to stand for a few hours for syrup and flavors to mingle before serving.

Filed Under: Desserts, Greek Tagged With: baklava, dessert, Greek, phyllo, recipe, recipes, walnut

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