Chocolate Thumbprint Cookies with Chambord-Mascarpone Filling – also known as my favorite cookies of all time

Chocolate thumbprint cookies with mascarpone chambord filling

chambord mascarpone cookies

From the archives: This was originally published on 2/14/10, however I’ve noticed renewed interest with the holidays coming up. People have been using this recipe for Christmas cookie swaps or holiday baking exchanges. And why not? It’s elegant and tasty! So read on for the recipe!

My mom found the recipe for these cookies in our local newspaper’s holiday cookie contest. When she makes them, they look like they came out of a professional bakery. When I make them, they look like they were a 5-year-old’s first baking project. But it doesn’t really matter because, lucky for us, they’re delicious either way.

I’m not going to lie to you; they’re a lot of work. You have to make the dough, chill the dough, roll the dough and coat in sugar, make the filling, fill the cookies, and then melt and pipe chocolate over the top. But, again, these are my favorite cookies ever and I will gladly put in the work because the end product is just so fantastic.

The cookies are flavorful and crunchy on the outside. The filling is creamy, sweet, and full of berry flavor. The chocolate topping is deep and rich and perfectly complements the cookies. They are ideal to serve to company because they have the right combination of fancy-schmancy and homemade rustic-ness about them.

The combination of Chambord and mascarpone is a winner. The Chambord gives the filling a rich berry flavor. You can substitute any berry liqueur or brandy. I bet cherry brandy or creme de cassis would be great here. Or you can leave out the alcohol altogether and add a teaspoon of raspberry extract. Mascarpone is awesome – creamy and fresh and yummy. If you can’t find any at your local grocery store, you can actually make your own. You could probably also substitute cream cheese, but I haven’t tried that so I don’t know how it would taste.

But you have to make them! I’ve never had anything like these cookies before. The flavor combination is unbelievable.

Read the recipe and the rest of the post here…


Meyer Lemon Bars

meyer lemon mascarpone blondies

Ok, I am beginning to think that I just don’t like Meyer lemons. I was uninspired by a pots de creme recipe last week so I needed to take another shot by making some lemon bars. And again, they were quite good – sweet and light. But I found myself longing for the tang of Eureka lemons. I like my citrus desserts to be sharp and sour.

For example, I love key lime pie. Key limes produce really tart juice and a slice of that pie is wonderful with a scoop of whipped cream on top. And now I’m going to give you my recipe for key lime pie. Really, it’s a pretty standard recipe that’s available all over the internet. It’s so easy that it needs three sentences.  Mix one can of sweetened condensed milk, 4 egg yolks, and 1/2 cup key lime juice until incorporated. Pour into a graham cracker crust and bake at 350°F until set, about 20 minutes. Chill in the refrigerator for several hours and serve with whipped cream. So easy! And so delicious!

But back to the bars. I liked them, but I didn’t think there was anything special there. I would eat them again, but I wouldn’t take the time and energy to make them again. Look out for recipes in the future where I use regular old Eureka lemons for that mouth-watering pucker.

Read the recipe and the rest of the post here…

Fancy Tiramisu

Tiramisu close up

Hi everyone! Welcome to my blog and my first recipe. Tiramisu is one of my favorite desserts and I’m always looking for a different way to make it. This is a great recipe for entertaining because in about half an hour, you’ve prepared 6 fancy-looking desserts for a party!

Read the recipe and the rest of the post here…