One of my all-time favorite flavors is lime.  I can’t get enough of it.  Not only is it refreshing, but it also brightens up the palette and allows a heavier tasting cookie to have a lighter flavor.  Once I saw this recipe, I knew it was one I had to try out.

Lime-Glazed Cookies
From Martha Stewart’s Baking Handbook
Makes about 3 dozen

• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 2 tablespoons finely grated lime zest (2 medium limes)
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Lime Glaze (recipe follows)

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.  Add lime zest and juice, and salt; beat until combined.  Add flour; beat until just combined.

Turn out the dough onto a large piece of parchment or waxed paper.  Using your hands, shape dough into an 8 inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide).  Fold paper over log; flatten sides against work surface.  Freeze or refrigerate dough until firm, at least 1 hour or overnight.

Preheat the oven to 350˚F, with racks in the upper and lower thirds.  Line two large baking sheets with parchment paper.  Using a sharp knife, cut dough into 1/4 inch-thick slices.  Place about 2 inches apart on prepared sheets.  Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes.  Transfer to a wire rack to cool completely.  Using the back of a spoon, spread about 1 teaspoon Lime Glaze on each cookie.  Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; they should be eaten the same day they are glazed.

Lime Glaze

• 3/4 cup confectioners’ sugar
• 1 tablespoon plus 2 teaspoons freshly squeezed lime juice
• 1 teaspoon finely grated lime zest

In a small bowl, whisk together all ingredients until spreadable.  Use immediately.

I plan on using this glaze recipe for cakes and regular sugar cookies.  I liked how easy this recipe was to make and bake.  No scooping involved.. just slice and bake!  I recommend making a double batch.  I stored the cookies in a tupperware container with the glaze in a sealed bowl in the fridge.

On another note, Christmas this year was great.  I loved everything I received, but was especially excited to see new pots and pans, coffee mugs, springform pans, an electric griddle and fondue pot!  It was only a matter of time before everything was to be used.

I love Martha Stewart’s Baking Handbook.  It’s one of my essential books.  I decided to try out one of the cheesecake recipes, even though I am not the biggest fan of cheesecake.  I think I was more excited to use the springform pans.  Either way, I knew my boyfriend would be pleased.  I chose to go with Martha’s New York-Style Cheesecake.  The best part for me, was the crust.  The recipe was taken from her Chocolate Wafer Sandwich Cookies.  What’s not to like? This cookie-like chocolate crust is one I am going to use in recipes to come.

Chocolate Wafer Sandwich Cookies
From Martha Stewart’s Baking Handbook
*Use 1/2 of this recipe for a 10-inch cheesecake

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 2/3 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

In large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes.  Add the egg and vanilla; beat to combine.  With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.

New York-Style Cheesecake
Makes one 10-inch cake (bigger than I originally thought).

• Unsalted butter, room temperature for pans
• 1/2 recipe Chocolate Wafer Sandwich Cookie dough recipe
• 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
• 2 1/4 cups sugar
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

Preheat the oven to 350˚F.  Butter the sides of a 10-inch springform pan.  Press the dough into the bottom of the pan, patting it into an even layer.  Wrap exterior of pan (including base) in a double layer of foil.  Freeze the dough in the pan, about 15 minutes.

Place pan on a baking sheet.  Bake until the crust is firm to the touch, 12 to 15 minutes.  Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.  In a large bowl, whisk together sugar and flour.  With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.  Add sour cream and vanilla; mix until smooth.  Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into the prepared pan.  Set pan inside a large, shallow roasting pan.  Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.  Bake 45 minutes; reduce oven temperature to 325˚F.  Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more.  Turn off oven; leave cake in oven with the door slightly ajar, 1 hour.  Transfer pan to a wire rack; let cake cool completely.  Refrigerate, uncovered, at least 6 hours or overnight.  Before unfolding, run knife around edge of cake.

Since this made a large amount, I shared with my boyfriend’s co-workers.  I recommend serving with fresh fruit or homemade caramel sauce.  Mmmm.  Enjoy!

A chocolate covered doughnut with sprinkles on top.  I loved them.  As a chocolate lover since birth, I never picked the vanilla white icing.  I had to have chocolate.  I guess once I find something I love, I stick with it.

I always wanted to make doughnuts and see how the process works.  I decided to use a yeast doughnut recipe.

Yeast Doughnuts
Adapted from Alton Brown’s Recipe
Makes 20 to 25 doughnuts

• 1 1/2 cups of milk
• 2 1/2 ounces vegetable shortening (approximately 1/3 cup)
• 2 packages instant yeast
• 1/3 cup warm water (95 to 105 degrees F)
• 2 eggs, beaten
• 1/4 cup sugar
• 1 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 32 ounces of flour, plus more for dusting surface (I ended up using a lot more to get the right consistency)
• Peanut of vegetable oil for frying, 1 to 1/2 gallons depending on fryer (I used half olive oil and half vegetable oil and filled it at least two inches deep)

Directions:

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.  Place the shortening in a bowl and pour warmed milk over the shortening.  Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.  After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer. Add the milk and shortening mixture once it has cooled to a lukewarm temperature.  Add eggs, sugar, salt, nutmeg, cinnamon, and a half of the flour.  Using the paddle attachment,  combine the ingredients on low speed until flour is incorporated.  Then turn the speed up to medium and beat until well combined.  Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.  Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (This is when I added more of the flour than the recipe asks for.  I added until the dough wasn’t sticky anymore).  Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until the dough doubles in size.

On a well-floured surface, roll out dough to 3/8 inch thick.  Cut out dough using a 2 1/2 inch-doughnut cutter or pastry ring and using a 7/8 inch ring for the center hole (I used a large glass for the outside ring and a shot glass for the inside ring).

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.  Gently place the doughnuts into the oil, 3 to 4 at a time.  Cook for 1 minute per side.  Transfer to a cooling rack placed in a baking pan.  Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Chocolate Glaze:

• 1/3 cup butter
• 4 ounces unsweetened cocoa powder
• 2 cups confectioners sugar (I used about 1 and 1/2)
• 1/4 cup water

Melt butter and chocolate in a saucepan until melted, remove from heat.  Whisk in confectioners’ sugar until smooth.  Gradually stir in the water until the mixture reaches the desired consistency.  Dip the tops of the doughnuts in glaze.

I also decided to coat some of the doughnuts in cinnamon and sugar.

Truffles came to mind.  Cream…Chocolate and Liqueur.  What’s not to love?

Chocolate Amaretto Truffles
Adapted from marthastewart.com
Makes 5 dozen

Ingredients:

• 12 ounces good quality semisweet chocolate, such as Lindt or Ghirardelli
• 1/2 cup heavy cream
• 2 Tablespoons Armagnac, (brandy or orange liqueur may be substituted)  I decided to use amaretto liqueur since I love almond and chocolate.
• 1/2 cup Dutch-process unsweetened cocoa, sifted

Directions:

1. Chop chocolate, and place in a bowl.  Bring cream to a boil in a small, heavy saucepan; pour over chocolate.  Let stand for 5 minutes; stir until smooth.  Stir in liqueur.  Refrigerate until firm, at least 3 hours or overnight.
2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball.  Continue until mixture is used up.  Roll each truffle in cocoa to coat.  Chill until firm.  Store in an airtight container in the refrigerator for up to  weeks.

I decided to use chocolate chips because that’s what I had on hand. I would like to try this recipe with a high quality chocolate.  I poured the cream over the chocolate and was so excited that I only waited three minutes. When they say five, you should really wait that long. I stirred too early and some of the chocolate didn’t melt all the way.  For some reason, when it comes to chocolate I just can’t be patient.  I put the bowl over a pot of simmering water while stirring for a bit and that took care of the lumps.

I added the liqueur and then waited…

and waited… and waited.

After 3 hours passed I scooped them with a measuring spoon (since I don’t have a mini scoop yet) and rolled them into balls with my hands.  After coating them in cocoa powder, I placed them back in the fridge to harden.

I couldn’t resist and snuck one for a taste.  Amazing.  I decided that this will be one of the treats I am handing out to family and friends during the holidays.

I hope you enjoy them as much as I did!