Dienstag, 27. November 2012

almond pecan bites

Photo by sabrinasue


Photo by sabrinasue

almond pecan bites and dashing through the snow my kitchen...

Mmmhhh, mmhhhh, mmmhhhh, mmmhhhh all the way, Oh what fun it is to ride
In a one horse open sleigh, mmhhhh, mhhhhhh, mmhhhh, mmmmhhhh.........................

For the ones who are wondering, yes, I´m in a christmas mood.
My christmas mania always starts with a lot of different christmas cookies and a million of cookbooks, to find the one and only recipe. 

Also this time.

Today I sweeped across my kitchen like a tornado, leaving flour marks behind.
After I finished my cookie mission, almost everything in my kitchen had a tiny little flour coat on top. 
But I didn´t failed and I brought back, some incredible, delicious almond pecan bites.
It takes a lot of work and time to roll out the thin layers of dough, but the taste let you forget everything.
The marzipan layer makes them juicy and delicate.

Now I´m gonna wipe of the last traces of flour and get back to another cookie mission...;-) 

Sweet delicacies may not melt ice but frosty thoughts!


(for a cookie sheet) 

2 cups flour
2 1/3 cups cold butter
1 cup sugar
1/2 tsb vanilla extract
1/2 tsb cinnamon
1/2 tsb gingerbread spice
1/2 tsb baking powder
1 medium egg
1 egg yolk
2 1/3 cups ground pecans

10 oz marzipan
1 egg yolk
1 tbs heavy cream
1 1/2 cups almond flakes


  • Preheat oven at 350°F and line cookie sheet with baking paper.
  • In a large bowl knead flour, butter, sugar, vanilla extract, cinnamon, gingerbread spice, baking powder egg, egg yolk and ground pecans to a smooth dough.
  • Refrigerate dough for about 30 minutes.
  • After refrigerating divide dough into 2 pieces.
  • Roll out first piece of dough, on baking paper, to cookie pan size (11x14 inch) and place on cookie sheet. 
  • Roll out marzipan to the same size and place on top. Place marzipan between to layers of plastic wrap. This way rolling out the dough will be much easier.
  • Now roll out the second piece of dough and transfer on top of the marzipan layer.
  • Whisk together egg yolk and heavy cream and spread on top of cookie dough.
  • Sprinkle with almonds flakes.
  • Bake at 350°F for about 25-30 minutes.
  • After baking cut the hot dough into small cubes and let cool down.
  • Store in airtight cookie jar.


Freitag, 2. November 2012

red coats and marzipan chocolate chip cake balls

It's really cold. It's "ice scrapping from my car window" cold.
I'm already wearing my warmest winter coat, with the biggest hood ever.
My face is framed by the fake fur of my hood and the biggest, cozy red scarf I could find.
I almost look like, I'm on an expedition to the North Pole. But anyway dressed up like that, I'm ready to strike down the icy cold;-)
This morning I made some chocolate chip cake balls, and while I was melting the chocolate, I thought who unfair it would be just to leave them, with a chocolate summer outfit, now, that it's getting colder and snow is not that far away.
A red cozy marzipan coat for each one would be a nice treat.
Thought and done. Finally my simple cake balls turned to fabulous marzipan chocolate chip cake balls with thiny red coats, covered by soft melted chocolate.

Photo by sabrinasue

marzipan chocolate chip cake balls


for chocolate chip cookies:
16 tbsp cold butter, cut into small cubes
1 1/2 cups brown sugar
2 large eggs, cold
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cup semi-sweet chocolate chips

6 ozs marzipan
food color (red)
1 package candy dips (chocolate)
nuts or candy sprinkles and toppings for decoration


  • Preheat oven to 350°f.
  • Grease 20 hole silicone cake pop moulds.
  • In a large bowl mix the cold butter and sugar for about 1 minute on lowest speed. 
  • Add the eggs and vanilla and continue to beat until well combined.
  • Mix together flour,baking powder, baking soda and salt in a second bowl.
  • Transfer the dry ingredients to the butter and sugar mixture.

You should have a very stiff, lightly sticky dough. 

  • Add the chocolate chips and mix until well combined.

  • Transfer cookie batter into cake pop moulds and bake at 350°f for about 10-15 minutes.
  • After baking set aside and let cool out, before you remove the cake balls from the silicone molds, otherwise there gonna break.
  • After cooling remove cake pops carefully and place them on a cookie sheet, lined with baking paper.
  • Kneat red food color into marzipan.
  • Roll out marzipan really thin and start cover each cake pop with a red marzipan coat.
  • Melt candy dips in a medium saucepan.
  • Dip marzipan coated cake balls in chocolate and place on the prepared cookie sheet.
  • Sprinkle cake balls with nuts or other candy toppings.
Let chocolate cake balls dry completely, before you serve.

Photo by sabrinasue