Category Archives: Writing

Amaretti Morbidi

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Makes 15

Ingredients

  • 2 1/4 cups finely ground almonds
  • 1 cup granulated sugar
  • pinch salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • Powdered sugar

Method

  1. Preheat oven to 300°F. Line a large baking sheet or cookie tray with baking paper
  2. In a large bowl, whisk together ground almond, sugar and salt until well combined
  3. In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
  4. Add the beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
  6. Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
  7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days

Tia Maria Budino w/ Black Garlic crème

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feat. Tia Maria Cold Brew Coffee liqueur

Makes 4-6 (dependent on size of serving glass)

Ingredients

Vanilla Cream Topping

  • 1 cup heavy, or whipping, cream
  • 1 clove black garlic
  • 2 Tablespoon powdered sugar

Tia Maria Budino

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • ¼  cup granulated sugar
  • 2 Tablespoons cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • 5 Tablespoon Tia Maria cold brew coffee liquor
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract

To decorate (optional)

Graham crumb, or cocoa, to dust

Method

Black Garlic Crème (ahead of time)

  1. Roughly smash the black garlic to a paste and combine in a small pan with the cream
  2. Heat over a medium heat until just starting to bubble at the edges
  3. Remove from heat and set aside to infuse for minimum 20 minutes
  4. After this time strain through a sieve into a small bowl, discard the debris, and cover with cling wrap
  5. Transfer the bowl with the cream to your refrigerator and chill the cream for minimum 2 hours, preferably overnight if you have the time

Tia Maria Budino

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the Tia Maria liquor, olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Portion ramekins, or rocks tumbler, with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes, preferably a few hours

To finish

  1. Towards the end of budino chilling time remove the infused cream from your refrigerator, combine in a medium bowl with the powdered sugar. Whip to medium peaks. Pipe, or spoon, the whipped cream over the tops of your set budino and dust with graham crumbs, or cocoa, if using
  2. Serve and enjoy!

3-Ingredient Sugar Cookies

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Makes 24

Ingredients

  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2 cups All-purpose flour

Optional

  • 1 ½ teaspoon Vanilla extract
  • Festive Sprinkles

Method

  1. Preheat oven to 350°F. Line a baking sheet with barking parchment or a silicone baking mat
  2. Add your butter with sugar into a large bowl and beat with an electric whisk for a few minutes until combines and fluffy. (If you’re using vanilla extract add at this point)
  3. Add in your flour and beat again until combined. The dough will be crumblier that typical cookie dough
  4. Break off/ scoop walnut sizes pieces and roll in your hands*
  5. Place the cookies balls onto the prepared tray and using a flat-bottomed glass press down to flatten to ¼ to ½ inch thickness. You can press some sprinkles into the tops at this point
  6. Bake in your preheated oven for between 14-16 minutes, until the edges are just turning golden-brown
  7. Cool on the baking sheet for about 5 minutes, then move to a rack to cool completely

*You can roll them in some additional granulated sugar at this point if you like

Stop Here Santa Cookie

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Makes 1 large (8″) diameter cookie

Ingredients

  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light or dark brown sugar
  • 2 Tablespoons beaten egg
  • ½ teaspoon pure vanilla extract
  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons whole rolled oats
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup M&Ms
  • 2 Tablespoons coarsely crushed peppermint candy can
  • Additional M&Ms to decorate, optional
  • Additional mini-chocolate chips, optional

Method

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper #
  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy
  3. Add beaten egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed
  4. Beat in the flour, oats, baking soda, and salt on low speed, then, with a spoon or spatula, fold in the M&Ms and crushed candy cane pieces until combined. (The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes)
  5. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look soft, but it will set as the cookie cools
  6. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few additional M&Ms and chocolate chips into the top, if desired, for garnish

Hot Buttered Rum

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Batter makes about 24 drinks

Ingredients

Batter

  • 2 cups brown sugar
  • 1 cup unsalted butter, softened
  • 1 Tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Drink (per person)

  • 1 shot (1 ½ oz) rum to you liking
  • Whipped cream
  • Fresh Nutmeg

Method

  1. In a large bowl combine all the batter ingredients and beat with an electric whisk until well combined
  2. Transfer the mixture onto some cling wrap, shaping and wraping into a long log/ sausage shap about 2 inches in diameter. Secure the ends
  3. Place in your refrigerator to firm up
  4. When ready to serve, slice about 1/3 to ½ inch thick piece off, allowing 1 disc per drink. Add in rum, top up with hot water and stir to melt the rum batter. Top with whipped cream and a grating of fresh nutmeg.
  5. Sip, enjoy and don’t forget to drink responsibly!

To store: Wrap the batter log up tightly in it’s cling wrap, place it in an airtight container or plastic zip-close bag, and store it in the refrigerator; it will also freeze for up to three months.