Preheat oven to 350F degrees. Spray large baking sheet with non-stick spray.
In large bowl, beat sugar, brown sugar and butter with mixer on medium speed until well blended. Add 2 teaspoons orange peel and eggs, beating well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.
Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on baking sheet. Flatten to form 3/4-inch thick rectangle. Bake 20 to 25 minutes or until light golden brown. Place on cooling racks for at least 8 minutes.
Wipe baking sheet clean. With a serrated knife, cut each rectangle into 1/2-inch slices. Place on baking sheet, cut side up. Bake 6 to 8 minutes or until top surface is slightly dry. Turn over and bake for another 6 to 8 minutes longer. Remove from baking sheets and cool completely on racks.
Melt white chocolate in heavy saucepan over low heat, stirring until smooth. Remove from heat. Dip 1 long side of each of 24 biscottis into chocolate. Place on waxed paper until chocolate is set. In another saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat. Dip 1 long side of remaining 24 biscottis into chocolate. Place on waxed paper. Sprinkle chocolate coatings with orange peel (remaining 1 teaspoon). Let stand until chocolate is set. Store in airtight container for up to one week.
Combine crushed cookies, 1 1/4 cups powdered sugar, nuts, cocoa powder, espresso crystals, and cinnamon. Add brewed espresso using just enough to moisten.
Form mixture into 1 1/4-inch balls. Roll balls generously in 1/2 cup powdered sugar. Place balls on sheet of waxed paper. Let stand until dry (1 hour). Before serving, roll again in powdered sugar, if desired. Makes about 2 1/2 dozen.
1/2 cup crushed hard peppermint candies (approx. 16 to 18 candies)
Preheat oven to 350F degrees. Grease bottoms only of 32 mini muffin cups with non-stick spray. In large bowl, beat sugar and 1/2 cup butter with mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt. Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of mini muffin cup.
Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute, remove from muffin cups to cooling rack. Cool completely, at least 15 minutes.
In small bowl, beat filling ingredients except crushed candies with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon of filling into center of each tart shell. Sprinkle with remaining crushed candies.
8 ounces dark chocolate, melted and cooled until barely warm
4 ounces dark chocolate, chopped
1/3 cup granulated sugar
Preheat oven to 350F degrees. Line three large baking sheets with parchment paper.
In medium bowl, whisk together flour, baking soda, and salt. In stand mixer with fitted paddle attachment, beat butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined (4 minutes). Add eggs one at a time, beating briefly between additions. Add cooled chocolate and mix until blended. Add dry ingredients and mix on low speed until almost completely blended. Add chopped chocolate and mix until blended.
Shape dough into 1 1/4 inch balls with small ice cream scoop. Pour granulated sugar into shallow dish. Dip the top of each ball in sugar and set dough balls, sugar side up, about 1 1/2 inches apart on prepared baking sheets. Bake one sheet at a time until cookies are puffed and cracked on top (11 to 12 minutes). Let cookies cool on sheets for 5 minutes before transferring to rack to cool completely.
3 tablespoons macadamia nuts, coarsely chopped and toasted
3 ounces dark chocolate, melted
Place half of the toasted pecans in blender or food processor. Cover and blend until ground. Set aside both the ground pecans and chopped pecans.
For crust, in large mixing bowl, beat 1/2 cup butter with mixer on medium for 30 seconds. Add 1/4 cup brown sugar and 1/2 teaspoon vanilla. Beat until fluffy. Beat in flour. Stir in ground pecans.
Using hands, knead the flour mixture to make a dough. Shape dough into a ball.
Preheat oven to 350F degrees. Grease twelve individual fluted tart pans and set aside. On lightly floured surface, roll dough (half at a time) until 1/8-inch thick. Using a 4 inch round cutter, cut dough into circles and reroll scraps as necessary. You'll need 12 circles total. Carefully transfer each dough circle to individual tart pan. Press dough into pans, trim edges and set aside.
In medium bowl, lightly beat egg. Stir in corn syrup. Add 2 tablespoons brown sugar, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Stir until sugar is dissolved. Set egg mixture aside.
In small bowl, stir together reserved chopped pecans, flaked coconut, and macadamia nuts. Divide nut mixture evenly among tart pans.
Place tart pans on large baking sheet. Pour egg mixture evenly over nut mixture in tart pans.
Bake for 20 to 25 minutes or until filling is puffed and pastry is golden. Cool completely in pans on wire rack. To serve, use sharp knife to remove cooled tarts from pans. Drizzle with melted dark chocolate.
1 1/2 cups frozen cran-raspberry juice concentrate, thawed
1 tablespoon powdered sugar
1/4 cup toasted sliced almonds
Preheat oven to 400F degrees. Let puff pastry stand at room temperature for 20 minutes to thaw.
Unfold pastry. Cut into three strips along fold lines. Cut each strip crosswise into four equal pieces. Place on ungreased baking sheet. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to cooling rack.
In medium bowl, whisk pudding mix and milk for two minutes. Stir in almond extract. Cover and refrigerate.
In medium bowl, mix rapsberry pie filling and juice concentrate until well blended. Cover and refrigerate.
Just before serving, cut each pastry horizontally in half to make two layers. Place bottom half of each pastry on dessert plate. Spoon two tablespoons pudding evenly over pastry. Cover with top half of pastry. Sprinkle each with powdered sugar and one teaspoon toasted almonds. Spoon three tablespoons raspberry sauce onto plate around each pastry and serve.
In heavy saucepan, mix heavy cream and buttermilk. Bring to simmer. In very large bowl, combine chocolate and sugar. Pour hot cream mixture over chocolate mixture, and whisk until chocolate is melted and sugar is dissolved.
Stir in bourbon, eggs, vanilla and cinnamon until well combined. Stir in bread cubes. Place bread mixture in buttered 13x9 baking pan. Chill in refrigerator for 30 minutes before baking.
Preheat oven to 350F degrees. Bake uncovered about 45 minutes or until chocolate mixture is set. Cool slightly and serve warm with whipped cream topping.
In medium bowl, combine flour, salt and baking powder. Then in large mixing bowl, beat butter with electric mixer on medium for 30 seconds. Add confectioners' sugar and vanilla. Beat until smooth.
Beat in flour slowly. Divide dough in half. On large piece of parchment paper, shape one portion of dough into 16-inch log that is one inch in diameter. Cut log in half crosswise. Sprinkle half of the raw sugar on the sheet of parchment paper. Roll each log in sugar to coat evenly. Wrap each log individually with plastic wrap. Repeat with remaining portion of dough and remaining raw sugar. Chill logs for 2 to 12 hours, or until firm enough to slice.
With sharp knife, cut each log into 16 one-half inch thick slices. Place slices one inch apart on parchment paper-lined baking sheets.
Bake in 350F degree oven for 11 to 12 minutes or until edges begin to brown. Transfer cookies to wire racks to cool.
Preheat oven to 400F degrees. In large bowl, toss pears with lemon juice. Add cranberries and raw sugar. Toss well.
Make topping in food processor by pulsing flour and butter into pea-sized crumbs. Add granulated and brown sugars, along with cinnamon and oats. Throw in a pinch of salt and pulse until large clumps form.
Transfer fruit to six ramekins. Place ramekins on rimmed baking sheet. Sprinkle with topping. Bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving.
Preheat oven to 350F degrees. Butter 8-inch square pan and line bottom with parchment paper, leaving overhang on two sides. Butter paper and set pan aside.
In medium bowl, whisk together flour, baking powder and salt. Set aside. Place butter and choclates in large heatproof bowl set over saucepan of simmering water. Heat until smooth, 2 to 3 minutes. Stir occasionally. Remove from heat and stir in sugars, eggs, vanilla and flour mixture. Transfer batter to prepared baking pan and smooth top.
Bake until toothpick inserted in center comes out clean, approximately 30 to 35 minutes. Set pan on wire rack and let cool completely. Using paper overhang, lift brownies onto cutting board and cut into squares. Dust with confectioners' sugar after cutting and serve.
Barack the vote today - and then bake Brownies Obama to celebrate the election of our 44th president!