Recipes By Laurie Ellen Pellicano
10 recipes found
Dulce de Leche Icebox Cake
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you’d like, garnish with crumbled cookies.
Sourdough English Muffins
Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a longer fermentation than most sourdough breads. While most English muffin recipes call for dairy for tenderness, this one gets its texture — and flavor — from the spongy sourdough, and a final steaming to achieve that quintessentially soft exterior. Take your breakfast sandwich or tuna melt game up a notch with these big and fluffy stovetop muffins.
Sweet Potato Cinnamon Swirl Bread
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Blackberry-Peach Cobbler
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
Strawberry and Ice Cream Sandwiches
This summertime snack is a spin on the Italian treat, brioche con gelato, which is typically served in hotter months for breakfast. This ice cream sandwich is made with actual bread — rather than cookies — landing this dessert in the not-too-sweet category. Griddling or grilling the buns with a butter-sugar finish adds a bit of caramelized sweetness. These are best eaten immediately, so have guests at the ready for assembling. The combination of still-warm bread, melting ice cream and strawberries is bliss.
Chocolate Stout Cake With Coffee Glaze
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.
Cacio e Pepe Crackers
These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.
Lemon Poppy Seed Cookies
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time — and can go rancid quickly due to their high fat and protein content.
Chocolate Chip Cookies With Honey-Roasted Almonds and Chile
This is not your average chocolate chip cookie. Like the classic, it’s chewy and layered with milk chocolate chips, but it’s also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.
Marbled Shortbread With Ginger and Turmeric
This cookie combines ground ginger and turmeric with roasted cashews and white chocolate. A simple shortbread dough, made with a larger ratio of butter to sugar, allows the complex flavors to shine. Shaping the dough into a rectangular block and cutting it into logs keeps things compact in the freezer while also allowing for easy and even slicing and baking. Thanks to the spices and aromatics, the cookies even get a little better with age. Don't worry about getting your swirls perfect. No matter how you do it, these cookies will be as beautiful as they are delicious.