A Sister Baking Day at Norwyk Manor with Cost Plus World Market

November 8, 2017 Plate Fete

This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love and that help me keep this site up and running! Thank you so much for continuing to support my passions and efforts by being here! As always, all opinions are my own!

Two delicious holiday cookie recipes from one simple dough! {Pedantic Foodie}

It might be a little early to start tossing around the peppermint extract, but I've got a cabinet filled with pine-scented hand soaps and the ole' Bing Crosby station playing, and I just can't help myself.

For many years, my sister and I have shared holiday baking days. We first began making assorted tins of cookies and truffles for our teachers, but as we have grown past the school years the tradition has continued. Our baking endeavors have changed from year to year, but whether we are assembling pies or rolling peanut butter balls, the laughter is bountiful, the sugar plentiful, and the rewards sweet.

This year, Cost Plus World Market helped us make our baking day extra special! If you have not yet visited your local store you must! I fell completely in love with their nordic-inspired Christmas decorations.

Last week I invited my sister over to test a few of the holiday cookies that I plan to share with my friends and neighbors this year. I knew that I wanted to simplify our efforts a bit by making one basic dough that could be easily transformed into two entirely different cookies. I love creating assorted cookie tins and trays for parties or gifts, but sometimes the thought of making several different doughs at once is overwhelming. Having one basic dough that can play two entirely different roles is a lifesaver.

This simple, chocolate shortbread is rich and buttery. The combination of both cocoa powder and melted dark chocolate really takes these cookies to the next level of indulgence.

After making the basic dough, we divided it into two equal parts, adding a bit of peppermint extract to one half of the dough.

I wanted to make at least one of my cookies very simple - the kind I like to enjoy alongside a mug of tea. I rolled the peppermint dough somewhat thin and used these darling cookie molds to punch out the cookies. While they were still warm, we dusted them with a generous layer of confectioner's sugar and a sprinkling of peppermint dust.

The result was a wonderfully crisp, buttery cookie that is just the thing to serve alongside your morning mocha.

For the second half of the cookie dough we had to pull out all the stops, beginning with glittery jam. I was first introduced to glittery jam last year in London and, as you would expect, it kind of rocked my world, so I was beyond delighted to find these two delicious flavors at my local Cost Plus World Market in Williamsburg, Virginia.

After rolling the dough into balls, we indented the center of each cookie, leaving a shallow cavity ideal for holding a spoonful of jam and a smear of red wine ganache. The combination of the jam and the rich chocolate was truly delightful.

In the end, it was hard to pick a favorite. Thankfully, we did not have to.

After hours of juggling sheet trays, we stepped away, and though we still had confectioner's sugar in our hair and flour on our jeans, we stole a few moments and shared a pot of sweet, peppermint hot cocoa .

While we are not handing out any Christmas cookies yet, I am cataloguing these winning recipes for December and tucking half of the remaining dough into my freezer for last minute baking emergencies.

Thank you for joining me and my sister in our pre-Christmas baking extravaganza! All the products and specialty ingredients in this post are linked below, along with another fantastic holiday recipe from Brandi Milloy!

Sincerely,

Pedantic Foodie

Sweeten your holiday entertaining with Brandi Milloy's easy Christmas baking recipe for a classic icebox cake made with Walkers Gingerbread Biscuits, Butter Toffee Pretzels and Salted Caramel Bark from Cost Plus World Market. Plus, see her cheery dessert table presentation. Imagine the joy you'll bring.

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terracotta cookie molds // jolly heart mugs // mimosa glitter spread // red measuring cups // peppermint dust // guittard chocolate chips // peppermint chocolate chaud // snowflake marshmallows // retro sifter // gnome cookie jar // christmas glitter spread // parchment paper

Chocolate Christmas Cookies 2-Ways

for the cookie dough

1 1/2 lbs unsalted butter, softened
2 cups granulated sugar
7 cups all-purpose flour
1/2 cup cocoa powder
12 ounces semi sweet chips, melted
3/4 teaspoon peppermint extract

Fit your stand mixer with the paddle attachment. Place butter in the work bowl and beat on medium speed for one minute; until fluffy. Add granulated sugar to the butter and cream on medium speed for two minutes, scraping down the sides of the bowl as necessary.

With the mixer on low speed, beat in flour one cup at a time, mixing well after each addition. Beat in cocoa powder and melted chocolate. Divide the dough and turn half of it out onto a floured surface. Shape into two equal discs and wrap in plastic wrap.

Pour the peppermint extract into the remaining half of the dough and mix well. Turn the dough out onto the floured surface, pat into two discs and cover with plastic wrap.

Refrigerate the dough for 1 hour.

Cook's Note: At this point you could wrap the dough in wax paper, place in freezer bags, and freeze for up to two weeks, just allow the dough to defrost before rolling or shaping.

Line several baking sheets with parchment paper. Preheat oven to 350 degrees.

for the peppermint cookies

makes about 48 cookies

2 cups confectioner's sugar
1/2 cup peppermint dust sprinkles or finely crushed candy canes

Place the confectioner's sugar in a sifter.

Place the peppermint dough on a well-floured surface and roll out to 1/4-inch in thickness. Use cookie cutters or molds to cut the dough, placing the cookies on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until slightly puffed and crisp on the edges. Transfer the cookies to a cooling rack and cool for 5-10 minutes, until just warm. Dust the warm cookies with confectioner's sugar and sprinkle with peppermint dust.

Place in airtight containers and store for up to a week. Enjoy!

for the red wine ganache and jam thumbprint cookies

makes about 36 cookies

8 ounces semi-sweet chocolate chips
1/2 cup heavy whipping
2 tablespoons merlot (at room temperature)
2 cups Wildy Delicious Glitter Spread (I used both the Mimosa and Christmas flavors for variety)

Use a cookie scoop to portion the prepared dough into 1-ounce balls and place on a baking sheet lined with parchment.* Use your thumb to make an indent into the center of each cookie and bake for 15-20 minutes until slightly puffed and crisp on the edges, but soft in the center. These cookies are intended to remain somewhat chewy.

*Cook's Note: It is important to keep the dough cold, so try to work it as quickly and as little as possible. If you find that the indentation is not as prominent as you would like after the cookies have baked, just use a small spoon to press down on the center of each cookie while they are still hot.

Transfer the cookies to cooling racks and allow to cool completely. While the cookies cool, prepare the ganache.

Place chocolate chips and heavy whipping cream in a large, glass bowl. Microwave for thirty seconds, then stir, and heat for an additional thirty seconds. Do this until the chocolate is shiny and has completely melted. Whisk in merlot.

Use a spoon to fill each cookie with one teaspoon of ganache, following with one teaspoon full of jam. Store cookies in an airtight container for to 3 days. Enjoy!

Mother's Day Brunch with Cost Plus World Market

May 8, 2017 Plate Fete

This post was done in collaboration with Cost Plus World Market. As always, all opinions are completely my own. I am so thankful for the opportunities to work with brands I truly love. Thank you all for your continued readership and support!

A beautiful outdoor Mother's Day Brunch that comes together in less than two hours!

It's just around the corner. The day that we all (hopefully) remember to do the one thing we should be doing constantly. It is time to show our mamas how much we love and appreciate them, and how very thankful we are that they put up with our drama long enough to shape us into fairly decent adults.

Many years ago, my mother wisely established an hour she called "quiet time." After lunch, my siblings were laid down for their naps and I was sent off to my room or sat on the couch to read my American Girl magazines while my mother cleaned, watched Martha Stewart, or, occasionally, took a nap. These hours not only provided a respite for my mother, but also taught us to play on our own and to use our imaginations.

Typically my creativity stayed within the realm of Barbie dolls and coloring books, but sometimes, during those quiet hours, I would creep into the kitchen to make my mother a surprise. Microwaved pinwheels of American cheese and Wonder Bread were one of my specialties, but the most remembered creation was my teddy bear cake that was baked during one such quiet hour.

I was immensely proud of the bear-shaped creation that I had baked in the toaster oven - the only cooking source I was allowed to use at the time. It was slightly raw and studded with cinnamon heart candies, and I cannot promise you that the ingredient list spanned beyond eggs, sugar, and milk, but I could not wait for my mother to wake up so that I could present my masterpiece.

While she had to pick around the bits of raw egg, she was just as proud of me that day as she was when I made her this coffee cake last week. That is because she is my mama, and mothers are the most lovely kind of delusional.

I hope I am not deceiving myself when I boast that my baking abilities have evolved a bit over the past fourteen years. At least for this cake I used a proper oven.

My mother has always loved coffee cake so I knew it had to have a place on our brunch menu. This particular version is dotted with ripe blackberries and swirled with blackberry preserves to bring summery notes to this spicy cinnamon cake. The sugary crumb topping is my favorite part.

Whether or not you plan on preparing a full brunch, I think this cake would be so lovely gifted in one of these beautiful ceramic bakers. Homemade Mother’s Day gifts are often the best.

Even before the days of my toaster oven cakes, my mother used to put heavily sweetened coffee in my sippy cup so I could participate in her morning ritual. Ever since those days, few outings have gone by without us making a stop for coffee. My mother's favorite? The white chocolate mocha.

As I was thinking of the perfect brunch, coffee seemed a necessity, but I wanted to make it extra special for the occasion. Two bars of Lindt white chocolate and a heavy helping of whipped cream later, I had a pitcher full of something I would happily enjoy on any occasion. Oh yes, Monday morning definitely counts as a special occasion.

These iced white chocolate mochas were declared by both mother and sister to be better than you-know-who's and they are embarrassingly simple to make.

Fragrant, vanilla bean coffee is brewed strong and allowed to cool to room temperature. Half and half is heated and chopped white chocolate stirred in, creating a sweet, smooth syrup. The white chocolate cream is stirred into the cooled coffee, poured over cups of ice, and then topped with a liberal swirl of whipped cream and a sprinkling of these adorable chocolate curls.

Friends, you really need to make a pitcher of this stuff immediately. I want to drink it ALL. DAY. LONG...even if I did get jittery after the first cup. Worth it.

Blackberry coffee cake and white chocolate mochas all in less than two hours! And, if you would like to consider rounding out your brunch with something savory, may I suggest this quiche?

My sister, mother, and I ate our cake and sipped our coffee in between bursts of laughter on the loveliest of Wednesdays. The fragrance of the honeysuckle behind my home wafted over the patio, forcing us to forget the time and enjoy the new memories we were making as we celebrated the old ones.

I found all of these beautiful table linens and accessories - including my new favorite tray - at my local World Market store.

I admittedly allow Mother's Day to sneak up on me most years, but I hope we can all take some extra time this week to love on the ladies that raised us and choked down our most memorable of creations with a beaming smile.

Happiest of Mother's Days to you all!

Sincerely,

Pedantic Foodie

You can find all of these products as well as hundreds of other brunch essentials at your your own local World Market store!

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galvanized tray // organic cinnamon // floral philipa napkins // measuring spoons // pinch bowls // chocolate curls // lanterns // floral runner // plastic pitcher // Lindt white chocolate // floral baking pan // vanilla extract // gold rimmed acrylic glasses // seedless blackberry jam

Blackberry Coffee Cake

makes one 11.5x7.5-inch pan / basic cake recipe loosely adapted from Ina Garten

for the cinnamon swirl

6 tablespoons brown sugar

3/4 cup all-purpose flour

2 1/4 teaspoons ground cinnamon

pinch kosher salt

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine brown sugar, flour, ground cinnamon, and salt. Use a fork to mix. Toss in butter and use your fingertips to work the mixture until it has the texture of rough cornmeal. Refrigerate until ready to use.

for the crumb topping

1/2 cup granulated sugar

1/3 cup cake flour

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine sugar and cake flour. Use the tips of your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Refrigerate until ready to use.

for the cake batter

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 eggs

1 1/2 teaspoon vanilla extract

1 1/4 cups full fat sour cream

2 cups cake flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

1/2 cup seedless blackberry preserves

1/2 cup fresh blackberries tossed with 1 tablespoon all-purpose flour (shake off excess flour)

Cook's Note: Tossing the berries in a bit of flour before adding them to the batter will prevent them from sinking to the bottom of the pan when baked.

Preheat oven to 350 degrees. Coat a 11.5x7.5 baking pan with nonstick spray.

Fit your stand mixer with the paddle attachment and beat butter on medium speed for one minute. Beat in sugar.

With the mixer on low speed, add eggs one at a time, scraping down the sides as needed. Add vanilla and sour cream.

Sift to combine flours, baking powder, baking soda, salt and nutmeg. With the mixer on low speed, slowly add the flour mixture until the batter is smooth.

Fold 2/3 of the batter into the prepared pan and top with preserves. Use a large spoon to place tablespoons of preserves over the batter, then use a butter knife to swirl the preserves into the cake batter. Press the flour-coated berries down into the batter and top with the cinnamon swirl mixture.

Fold the remaining batter into the pan and and smooth over with a spatula. Sprinkle with the crumb topping.

Bake for 50-60 minutes, until the cake is golden and a fork inserted into the center comes out clean. Allow to cool completely before serving (about 90 minutes). Enjoy!

Iced White Chocolate Mocha

serves 4

1/2 cup ground vanilla bean coffee

pinch of kosher salt

3 cups boiling water

1/3 cup granulated sugar

1 1/2 cups half and half, divided use

2 (4.4oz) Lindt white chocolate bars, roughly chopped

whipped cream (1 cup heavy cream beaten with 1/3 cup confectioner's sugar)

chocolate curls, for garnish Cook's Note: A pinch of kosher salt is the difference between a bitter brew and a perfect cup of coffee. Salt naturally counteracts bitterness! Place ground coffee and salt in a french press and top with boiling water. Allow to brew for 6 minutes before pressing. Transfer the brewed coffee to a pitcher and stir in granulated sugar; refrigerate until cool.

In a small saucepan, heat 1 cup of half and half over medium heat; until just simmering. Remove from heat and stir in chopped chocolate until completely smooth. Stir in remaining 1/2 cup half and half. Pour the white chocolate mixture into the cooled coffee and stir to combine.

*Cook's Note: It is important that the white chocolate be fully melted, otherwise little bits of unmelted chocolate will seize up and become hard when added to the cooled coffee. *

Pour coffee over cups of ice and top with whipped cream and chocolate curls. Enjoy!

You can enter here for a chance to win a $2,500 World Market shopping spree for you and a $2,500 shopping spree for an amazing woman in your life. Enter by June 4th, 2017.

Also, all through the month May, you can support the American Cancer Society by shopping World Market's collection of jewelry. 10% of all sales will be donated.

10 Lords-a-Leaping - A Holiday Collaboration

December 10, 2016 Plate Fete

My mother has always had a stack of Christmas books that she only rescues from the depths of the closet once a year.

10 Lords-a-Leaping - A Holiday Collaboration {Pedantic Foodie}

Each of us children have always had our favorite, and my mother would rotate through each beautifully-illustrated volume throughout the cozy evenings of December. Those were some of the best evenings of the whole year.

One of my favorite books was a richly colored picture book - each of its twelve pages containing but one line from a classic tune.

"The 12 Days of Christmas" - it was an illustrated interpretation of one of my very favorite carols.

Those sweet memories all returned when Cost Plus World Market approached me with the whimsical notion of creating a 10 Lords-a-Leaping-inspired recipe.

I invited two of my sweet young lady friends over to share with them my treasured book, and to make use of some of their endless energy as we assembled these miniature Lord Baltimore cakes.

Bing Crosby serenaded whilst we baked and whipped and frosted.

You can find the full recipe for these tiny cakes on the World Market Blog - along with eleven other deliciously inspired Christmas baking recipes!

Sincerely,

Pedantic Foodie

This post was sponsored by Cost Plus World Market . They have been my faithful and trusted source for all things festive - from Christmas entertaining essentials, to whimsical bakeware, World Market has you covered! This post was a joy to put together and I am delighted to share it with you! It is a great privilege to work with a brand that I love so much! All opinions here are my own, as always. Thank you for reading and allowing me to continue doing what I love!

Don't forget to enter Cost Plus World Market's Great Holiday Baking Sweepstakes" for a chance to win a trip for two to London, with pastry classes, a guided food tour, a $1,000 World Market gift card, and more! Enter every day, now through December 31st!