Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.
Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.
Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.
I’ve been teaching cooking classes at the Le Cordon Bleu culinary school, and recently we did a series on Italian regional cooking. One of the recipes that made an impression on me was a Tuscan Pine Nut Cake. Very moist and flavorful, this was the kind of cake to serve not just after a meal, but with a cup of tea in the afternoon, or with a glass of champagne for brunch. A simple cake, but it has a lot possibilities.
Being a chef and recipe developer, I couldn’t just be happy with that recipe. I made the cake again, but tweaked it here and there, and then went back and tweaked it again.
This is my version of the Tuscan Pine Nut Cake, not quite original, but so, so good.
Before the technological world took over, kids often played in an imaginary world. A world where you had tea parties with all your favorite stuffed animals or battled the evil dragon with swords made from sticks. Using Nestle Toll House Refrigerated Cookie Dough, my daughter was able to plan and enjoy a lovely tea party with all of her furry friends.
Nestle Toll House Refrigerated Cookie Dough, found in the refrigerated section of the grocery store, provides convenient and delicious cookie dough for any occasion. Having cookie dough already portioned out makes it so easy for little hands to work with.
Making Chocolate Chip Tea Cakes is so simple when using this dough. I found the a seasonal Springtime Toll House Chocolate Chip Cookies with pink and yellow chips at my local grocery store. With such festive colors these cookies are perfect for a tea party or Easter dinner.
Bake the cookies at 350° F for 18 – 20 minutes, or until the cookies are browned and baked through.
Garnish with powdered sugar if desired.
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That rather monotone, drab looking bowl of dough is somewhat like Clark Kent. Boring and nice Clark, suddenly transformed himself into Superman when danger was afoot! He saved the world, he got the girl, he was awesome!
All right, my Master Cookie Dough will not save the world. But it may get you a girlfriend or boyfriend if you bake for them! And it really is awesome!
Every holiday season for the past few years I have been making an assortment of cookies using this dough. I thought a round up of all the published recipes would be an easy way for you to plan your holiday baking! Because of course you need to make this awesome dough that could get you a mate! I make no promises about getting you a mate, but it might!
Cookie #2 in the 2012 series using the Master Cookie Dough is a chocolaty, crunchy delight. Crushed candy canes add a hint of minty freshness, while the rich dark chocolate adds balance to the sweetness of the cookie and candy.
If dark chocolate is not your thing, they would be equally good with milk or white chocolate drizzles. Or a combination of dark and white, or milk and white, or dark and milk, or . . . oh, you get it.
Recipe: Candy Cane Cookies
1 cup master cookie dough
2 six ounce peppermint candy canes, crushed
1-2 ounces dark chocolate, chopped
Heat oven to 350 degrees F.
Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes.
Pinch off about a teaspoon of dough. Roll it into a 2″ cigar shape and place it onto a baking sheet.
Bake the cookies for 12-14 minutes, until lightly golden brown.
Remove the cookies from the baking sheet and let cool completely on a cooling rack.
When the cookies are cool, melt the chopped chocolate and place into a small re-sealable plastic bag.
Place a sheet of foil or parchment under the cooling rack to catch any chocolate drips.
Snip just the tip of the corner of the bag, then drizzle the chocolate onto the cookies in a decorative pattern.
Let the chocolate harden before removing the cookies from the rack.