Key Lime-Cocoa Tartlets

Key Lime-Cocoa Tartlets (New Flavors for Dessert by Williams-Sonoma)
Cocoa Tartlet Dough:

1 1/4 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into cubes, at room temperature
1/2 cup plus 2 tablespoons confectioner’s sugar
1 large egg, lightly beaten

Whisk the flour, cocoa powder, and salt together in a bowl. In a food processor, [...]

Peak-of-Summer Berry Crisp

Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen)
For the crisp topping:

2/3 cup old-fashioned oats
2/3 cup firmly packed brown sugar
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into dice

For the berries:

2 cups fresh raspberries
2 cups fresh blueberries, picked over for stems
1/2 cup granulated sugar (if berries are very sweet you may [...]

Salted Peanut Butter Toffee Cookies

Salted Peanut Butter Toffee Cookies (Pure Dessert by Alice Medrich)

1 1/3 (6 ounces) cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon fleur de sel
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (3.5 ounces) firmly packed brown sugar (light or dark)
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup natural chunky peanut butter (not unsalted)-stir well [...]

Lavender-Scented Vanilla Bean Shortbread Cookies

Lavender-Scented Vanilla Bean Shortbread Cookies (adapted from Williams-Sonoma recipes)

2 cups pastry flour (or all-purpose flour)
1/3 cup granulated sugar
1/3 cup confectioners’ sugar
1 teaspoon vanilla paste (or pure vanilla extract)
1/4 teaspoon fleur de sel (or kosher salt)
1 cup unsalted butter, cut into pieces, at room temperature
Lavender Sugar, for dusting and rolling (www.thespicehouse.com)
Dried lavender for decorating

Sift the flour into a [...]

Marble Bundt Cake

Marble Bundt Cake (Baked by Matt Lewis and Renato Poliafito)
For the Chocolate Swirl:

6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 teaspoon unsweetened dark cocoa powder

For the Sour Cream Cake:

3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into [...]

Gingerbread Scones

Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet)

2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup plus 2 tablespoons (5 [...]

Let’s Make a Date Muffins

Let’s Make a Date Muffins (Eat Feed Autumn Winter by Anne Bramley)
Streusel Topping:

2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons butter, softened

Muffins:

9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
3/4 cup boiling water
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted [...]

Beautiful Hot Chocolate

Beautiful Hot Chocolate (Apples for Jam by Tessa Kiros)

2/3 cup chopped best-quality semisweet or bittersweet chocolate
2 cups milk
1/2 heavy whipping cream
1 teaspoon confectioner’s sugar
Unsweetened cocoa powder or ground cinnamon, to serve

Heat the chocolate and milk in a saucepan over medium heat, stirring constantly with a wooden spoon so it doesn’t burn (chocolate burns easily). Bring [...]

Mexican Chocolate Crackle Cookies

Mexican Chocolate Crackle Cookies (The Art and Soul of Baking by Cindy Mushet)

3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces
1 tablespoon coffee liqueur or cooled brewed coffee
6 ounces 70 percent cacao bittersweet chocolate, finely chopped
2 large eggs
1/2 cup (3 1/2 ounces) plus 1/2 cup granulated sugar
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 [...]

Spice Molasses Cookies

Spice Molasses Cookies
This very well may be the only recipe on this site requiring shortening.  I’m usually not a fan of it but this is a family classic.

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon [...]

Chocolate Yule Log

Chocolate Yule Log Cake (Eat Feed Autumn Winter by Anne Bramley)
For photos and comments check out the link above.
Meringue Mushrooms:

1 large egg white, room temperature
Pinch of cream of tartar
1/4 cup sugar

Cake:

1/4 cup water
2 tablespoons unsalted butter
1 tablespoon plus 1/4 cup plus 1/3 cup sugar
1/2 teaspoon salt
1/3 cup cocoa powder
6 large eggs, separated
1 teaspoon vanilla
2 tablespoons [...]

Icebox Butterhorns

Icebox Butterhorns (Taste of Home June/July ‘95)

1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
2 tablespoons warm water (110 to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add [...]

Bourbon Pumpkin Tart with Streusel Topping

Bourbon Pumpkin Tart with Streusel Topping (The Pastry Queen by Rebecca Rather)
Tart Crust:

2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
2/3 cup (11 tablespoons) chilled unsalted butter
1 large egg, slightly beaten
1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for [...]

Warm Cranberry Crumble Tart

Warm Cranberry Crumble Tart (The Art and Soul of Baking by Cindy Mushet)

1 recipe Flaky Pie/Tart dough, baked and cooled in a 9-or 9 1/2-inch tart pan

Filling:

5 cups (20 ounces) fresh cranberries
3/4 cup (5 1/4 ounces) sugar
Finely grated zest of 1 medium orange
4 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon

Topping:

1 cup (5 ounces) all-purpose flour
3/4 cup [...]

Mini Bourban-Macadamia Nut Pies

Mini Bourbon-Macadamia Nut Pies (The Pastry Queen Christmas by Rebecca Rather)
Pie Crust:

2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup (1 1/3 sticks) cold unsalted butter, cut into 1/2 inch slices
2 large egg yolks
3/4 cup heavy whipping cream

Filling:

1/2 cup (1 stick) unsalted butter
2 tablespoons all-purpose flour
2 cups dark corn syrup
1 cup granulated [...]