Panna Cotta with Citrus Caramel for Edible Seattle

Edible Seattle - November/December Issue

Panna Cotta

4 Tbsp. cold water

1 ½ envelopes of gelatin, bloomed in ice water

5 cups heavy cream

¾ cups of white sugar

Pinch of salt

2 tsp. vanilla extract

Caramel

1 cup white sugar

¼ cup heavy whipping cream

1 Tbsp. butter

Pinch of salt

1 tsp. vanilla extract

1 orange, zested (segmented)

Panna Cotta Method

Mix cold water and the gelatin, stir, and allow to sit. In a large heavy bottom pot, heat the cream and sugar over medium heat until the cream begins to steam – do not boil. Remove from the heat, and add the vanilla and salt. Add the gelatin and stir to completely dissolve. Pour into 1-cup vessels and allow to cool for 4 hours before serving.

Caramel Method

In a heavy bottom medium-sized sauce pan heat the sugar without stirring over medium heat. The sugar will begin to melt and bubble. Once it reaches a deep amber color, but is not burned, remove from the heat and add the cream, butter, salt, and vanilla. The caramel will seize and spatter, and this is fine. You may stir to incorporate everything at this point and add the orange zest and segments. Stir to mix the orange segments and zest in. This can be made in advance and stored at room temperature for 8 hours; refrigerate the leftover and warm before serving. Just before serving, spoon the caramel over the top of the fully chilled panna cotta.

Copycat Starbucks Cranberry Bliss Bars

I can remember tasting these bars for the first time about 15 years ago. It’s funny to think how long ago that was. My best girlfriends and I would grab the most sugary coffees at Starbucks and loads of treats at Christmastime before heading to church. There was this youth group for college kids we attended, and it felt so cool to have a peppermint mocha and a cranberry bliss bar in hand.

Fast forward all these years, and Starbucks is still cranking out these lovely treats. I had one for the first time in years last week, and I noticed that the recipe I loved so long ago seemed to have changed a bit. I recalled them being much more moist and having a bigger hit of citrus. I understand that times, ingredients, memories, and tastes change but I really wanted that slightly gooier treat I so enjoyed in my youth group days.

I set out to make this cookie bar by reading at least 15 recipes online until I settled on elements from each to create a bar that doesn’t disappoint and packs way more flavor than the average cookie. I always add salt and vanilla to ALL my baked goods. I notice they are missing from so many standard recipes online, and it’ll seriously pump up the flavor of anything you are baking.

1 cup (2 sticks) salted, softened butter 
2 eggs 
3/4 cup dark brown sugar or muscovado sugar
1 cup white sugar 
1 Tbsp. fresh orange zest
1 tsp. vanilla 
1/4 tsp. pure orange extract
1 tsp. kosher salt 
1 3/4 cup AP flour
1 cup chopped, dried, sweetened cranberries
1 11-oz. bag good quality real white chocolate chips, no candy melts or white bark

Icing

1 11-oz. bag of good quality white chocolate chips, no candy melts or bark
8 oz. cream cheese, softened
1 tsp. fresh orange zest
1/4 cup sweetened dried cranberries, chopped
Pinch of kosher salt 

In the bowl of your stand mixer or by hand, cream butter and sugar until well mixed. Add eggs one at a time and only mix until each egg is just incorporated. Add vanilla, salt, and extracts to the wet mixture. Mix just a few turns. Add dry ingredients and mix until it’s all just incorporated. Spread batter into a lined 9 by 13 baking dish and bake at 350° for 18-22 minutes until cookie bar is just set. Over-baking will result in a dryer bar, and you want these moist and delicious. Remove from oven and allow to cool completely before frosting.

To make icing, melt white chocolate in 30 second bursts in the microwave or over a double boiler. It should be completely melted but not overly hot. Mix soft cream cheese with a mixer (hand mixer or stand mixer). Slowly pour melted white chocolate into cream cheese. Add pinch of salt and orange zest. Scrape down the sides of the bowl and mix until smooth with no lumps. Spoon icing onto cooled cookie bars and sprinkle with chopped cranberries. Refrigerate the bars for 10 minutes to set icing. Slice and enjoy!

Santa's Whiskers with Hallmark Channel's Home and Family Show

Okay, it’s that time of year! Christmas cookie time! I was on Hallmark Channel’s Home and Family and we made Santa’s Whiskers, the most amazing Christmas-y cookie in existence! The recipe is below, and if you want to watch the segment, you can click here!

Santa’s Whiskers

Makes 20-24 cookies

Prep time 10 mins.

Bake time 12-15 mins.

1 cup soft butter
1 1/2 cups powdered sugar
1 12 oz. jar maraschino cherries, stained, stemmed, and pitted
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. kosher salt
1 3/4 cup flour
2 cups shredded sweetened coconut

In the bowl of your stand mixer, or by hand, cream butter and sugar until light and fluffy. Add whole cherries, almond extract, vanilla extract, and salt. Mix thoroughly. Fold in flour and mix until it forms a crumbly but moist dough.

Lay a 16-inch sheet of parchment paper onto the counter. Sprinkle 1 cup coconut on the center in a loose rectangle shape, making sure it does not reach the edge of the parchment. Place cookie dough on top, flattening a bit with fingers, and sprinkle remaining coconut over the top of the dough. Form the dough into a 12-14 inch log, about 3 inches thick. Evenly press the coconut around the log and roll to make the log an even cylinder. Roll the parchment up with the dough inside and twist the ends. Chill dough for at least 2 hours or overnight.

Preheat oven to 350°F. Slice cookies in 1/4-1/2 inch rounds, place on a parchment-lined baking sheet, and bake for 12-15 minutes. Allow to cool before serving. Store in an air-tight container.