Chicago Chowdown: Wan Shi Da Bakery, Chinatown

Yep, I'm (figuratively) still in Chicago's Chinatown, doing due diligence on all the wonderful treats and tastes I discovered there, and today's post takes us to the delightful little Wan Shi Da Bakery on S. Wentworth Avenue.

If you read yesterday's post, you'll remember that my sister and I started off our visit with a delicious dim sum lunch at Shui Wah, so you might be forgiven for thinking that that was the end of our Chinatown chowdown. Of course, you'd be completely wrong - for the simple fact that no visit to Chinatown can possibly be considered complete without the purchase of at least one BBQ pork bun.

I've explained my fondness for pork buns in a previous post, so I'll just say that after chasing char siu bao through the streets of London's Chinatown and Chinatown NYC, I wasn't about to let them get away from me in Chicago.

So many pork buns!

If I'm honest, I spend more time thinking about these little golden pillows of sweet-and-savory, doughy perfection than I'd like to admit, so I was hardly going to pass up the opportunity to eat one...or several. In fact, for quality control purposes (of course!), my sister and I actually sampled offerings from two Chicago bakeries - the other being Chiu Quon, also on Wentworth Ave. - but determined that the pork-filled buns and other bakery treats at Wan Shi Da were most deserving of a review.

The Traditional

The bakery itself isn't anything to write home about, but the service is friendly and the treats - oh, the treats! In addition to the usual Chinese pastries, there's a large selection of fancy cakes, most of them brightly colored and covered with all sort of glazed fruits. We didn't try any of these. No, our attention was quite focused, as it should be, on the pork buns.

The Dry

Wan Shi Da is a great place to buy pork buns, not simply because they're plump, fresh, and delicious, or because they cost less than a dollar, but because they offer no less than three different kinds. You've got your traditional pork bun, your pork bun with sweet topping, and your dry pork bun (think very lightly shaved jerky-type meat on top and inside). Of course we had to try one of each.

The Sweet-Topped

The sweet topping reminds me of those almond cookies you sometimes get post-meal at Chinese restaurants, and while it couldn't woo me away from my favorite traditional pork buns, it's good for a change of pace. The dry pork bun was also an interesting and tasty alternative, but I still maintain that the original version, with its juicy filling, tender dough and ever-so-slightly-sweet glaze is the best of all.

In addition to our pork buns, we bought a few sweet pastries to carry home - my sister bought a sesame ball filled with red bean paste and an egg custard tart, while I tried a sponge cake and a custard-filled bun. Of these, I'd have to say that the sponge cake was my favorite - a pleasantly light and airy cake, reminiscent of Angel Food Cake in texture, but with a more substantial butter/egg flavor.

Sponge Cake

All of our selections were delightfully fresh and each one cost only pennies - I think I paid under $3 for four items (all carry-out items are 20% off, for an even sweeter deal!). I even bought a pork bun to take with me on my return trip to Tennessee the next day, and it was still fresh and delicious a day later, if a bit smashed from the journey. Overall, I'd heartily recommend a visit to Wan Shi Da. In addition to bakery items, there's a small cafe attached with 'real' food and on-site seating - and if there food is any bit as good as their baked goods, I think a return trip is in order!

Chicago Chowdown: Crumbs Bake Shop

I was so distracted by this past holiday weekend (and by tasty, seasonal treats like Avocado Mayonnaise and All-Butter Pie Crust) that I almost forgot I'm supposed to be catching up on posts from my recent Chicago trip.

Foggy day in the Windy City

This happens every time I travel - because every time I travel I end up eating...a lot (is it wrong to admit that most of my trips are 'inspired' by foods I want to try?). Which means I always return with lots and lots of reviews, ideas and recipes to share. I usually manage to dash off one or two posts before I get distracted...but not this time.

This time, I'm making sure I bring you the goods from Chicago. Especially because today's post is about cupcakes. Fancy, designer cupcakes from the legendary Crumbs Bake Shop.

Those of you who were with me last summer might remember my NYC Chocolate Chip Cookie Showdown  - essentially a battle between the highly touted Jacques Torres cookie and the celebrated cookies from Levain. Both were delicious in their own right (you'll have to read the post to find out who won!), but the whole point of the exercise wasn't so much to discover NYC's best cookie as it was to put these well-known sweet shops to the test.

You see, I'm a bit of a brand name skeptic. While designer names may draw crowds, I can't help but be a little skeptical as I'm compelled to wonder what makes this bag, these clothes, these cupcakes better and more fameworthy than the hundreds of others out there. I guess I'm of the opinion that with reputation comes responsibility - and if I have to hold each and every one of these places personally accountable by filling my belly with their sweet treats, well, that's just a burden I'll have to learn to bear!

Crumbs' Earl Grey Cupcake

On some level, I know that my logic is seriously flawed (I mean, aren't I just feeding the frenzy by purchasing these items?) but it was exactly this kind of tasty, twisted reasoning that brought my sister and me into Crumbs on a Saturday morning. The location we visited was tiny, but seriously crammed with cupcakes. In fact, it took us some minutes before we finally zeroed in on an Earl Grey variety and made our purchase.

In retrospect, I'm really not sure why I chose Earl Grey when other, more sultry offerings like Red Velvet and Dulce de Leche were available. Most likely, it was a combination of the fact that it was still early in the day (so I hadn't had my morning cuppa), and the fact that Earl Grey sounds so much less guilt-inducing than Peanut Butter Cup or Blackbottom Cheesecake Brownie.

In reality, the Earl Grey is probably just as calorie-laden, thanks to the rich slab of buttercream that covers the tea-infused cake, the generous dusting of cupcake crumbs on the side, and the hearty drizzle of caramel that tops it all off. And in case that's not enough, all of this obscures a gooey caramel center which was easily the best part of the whole cupcake.

I love the idea of a tea-infused cake, but I just wasn't completely sold on the execution. While the cake was nicely moist (overly dry cake is one of my celebrity cupcake pet peeves, so Crumbs gets high marks here), and the caramel was a surprisingly complimentary flavor, the whole thing was massively let down by the artificial-tasting frosting. I was expecting a creamy, dreamy, vanilla-scented buttercream, but what I got was starch-white, grocery-store-birthday-cake icing. Not exactly what I was expecting from a $4 celebrity cupcake. True, the Crumbs cupcakes are enormous - my sister and I shared one easily - but even its mammoth size couldn't make up for the unappealingly stiff and waxy frosting.

I'm loathe to pass a verdict on Crumbs on the basis of one cupcake, but I will say that next time I'm craving an Earl Grey cupcake, I'll be making my own. I guess I have Crumbs to thank for that tasty, tea-time inspiration!

Pinned There, Done That: Lego Cake and Happy Birthday, Matt!

Disclaimer: I've never pretended that The Traveling Spoon is an aspirational blog. Rather, I strive to make my recipes and ideas attainable and accessible - and if any post has ever proved that, it's this one! So if you've ever suffered a kitchen snafu or doubted your culinary prowess for a moment, I hope this post this post is a boost to your self esteem - I've been there, too!

Before the 'Happy Birthdays,' the gratuitous cake photos, and the shocking excess of festive food coloring, let me just be upfront with you: I am not a cake decorator. 

Unfortunately, this is a fact I wasn't fully aware of until I began this project (I used to be so good at artistic things when I was younger - what happened?). So as you view the photographic evidence contained in this post, I ask you to remember that this project comes, not from a place of Wilton cake decorating classes and handy offset spatulas, but from a place of love - for Matthew, who loves Legos and who, after a month spent on Army training in the wilds of Louisiana, deserved a bit of a birthday surprise.

And boy, was this cake surprising! I was surprised at how much actual cake I had to bake (two full boxes - and yes, I 'cheated'); I was surprised at how much frosting it required (so surprised, in fact, that I completely ran out of powdered sugar - perhaps I should have cheated); I was surprised at my lack of red food coloring (which is why the 'red' Lego is actually kind of pink); and, most of all, I was surprised at just how much skill this 'simple' cake required (or maybe I'm really just that bad at cake decorating).

But appearances aside, this is a great cake idea (thanks, Pinterest and Betty Crocker!) - and as much as I might have wanted to hide my somewhat botched version from the world, I just know there are lots of Lego-lovers out there who would love this cake.

So enough preamble, lets get on with the process. I should note that I've made a few changes to the original version - most notably swapping out the marshmallow 'nubs' on top for mini-cupcakes, which I trimmed into the appropriate shape. Perhaps the marshmallows would have been a little easier to decorate, and wouldn't require the use of two cake mixes, but I think the mini-cupcakes taste better. You can make that decision for yourself, but my instructions are for the all cake version.

How to Make a Lego Cake

1) Prepare two packages of chocolate cake mix according to package directions. Fill a greased and floured mini-muffin pan with enough cake batter to make at least 24 mini cupcakes. Pour the rest of the cake batter into a greased and floured 9x13-inch baking pan (it's best to use one with straight rather than inclined sides if possible). Bake according to package directions, bearing in mind that cupcakes will cook much quicker than the cake.

2) Cool in pan for 10-15 minutes and then remove to a wire rack to cool completely. Chill cake at least one hour, until firm.

3) Using a sharp knife, cut the muffin tops off of the mini cupcakes until they are a uniform height, with a flat surface on top. Store in an airtight container in the freezer until ready to decorate. Cut the rounded dome from the top of the full cake to make a flat surface. Then cut cake crosswise into thirds to make the large Lego blocks. Cut one of the thirds in half to make two even squares (these will be the small Legos). Wrap tightly in plastic wrap and freeze until ready to decorate - at least one hour, or overnight.

Trimming the mini cupcakes

4) Meanwhile, mix your icing using your favorite recipe (I used this one from Savory Sweet Life, which gives a great texture and taste, if a tiny smudge too buttery) and tint to the desired color. You'll need about 1 to 1 1/2 cups icing for each large Lego, and 3/4 cup for each small Lego. Note: I used cheap liquid food coloring, but you can and should feel free to use the posh stuff!

Crumb-coated, re-frozen and ready to go!

5) Place cake pieces on a covered tray and frost each with a thin layer of colored frosting to act as a crumb coat (I did mine one at a time and returned them to the freezer for a bit after icing - same thing with the mini cupcakes). Once the crumb coat has set, add a final coat of frosting to each cake. Using a dab of icing, attach four mini cupcakes to each small block and eight to each large block. Cover smoothly with the appropriately colored icing (use an icing spatula if you have one - I imagine it gives a smoother finish than a butter knife!). Store in the refrigerator until ready to serve.

And that, my friends, is all it takes to make a Lego cake!

...Okay, so maybe not all, because it's time for a few notes: You may notice that a couple of my blocks are stacked - that's because I ran out of red food coloring and frosting. I'm not sure I'd recommend this method because it makes them harder to frost, but if you've got decorating skills (or you're also low on food dye or frosting) go for it!

Also, let me just say that I'll never disdain fondant icing ever, ever again - I may not like the taste, but I imagine it would make this cake look a lot better. If you have the skill and patience for it, give it a try - and feel free to share some photos!

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Summer's Best Strawberry Sour Cream Cake

As you can imagine, I didn't get the chance to do much baking during my recent travels, but I did whip up a few tasty treats for the trip - like this fresh, summery, Strawberry Sour Cream Cake. With it's rich sour cream batter studded with ruby-ripe strawberries, and covered in a crackly, baked-sugar topping, this cake is a summertime stunner - and a perfect choice for a Mother's Day brunch.

I've always been a fan of sour cream cakes. They're so moist, and usually a little healthier than all-butter versions. They're also incredibly simple to make and usually travel well - two characteristics that make them ideal for road trips or potlucks. This version can be made with any berry (you may notice that the original, from Gourmet, included blueberries and buttermilk!) but it's especially perfect for showcasing those early summer strawberries (you can actually cut the sugar a bit if you use strawberries - other berries may require the full amount).

In my opinion, one of the best features of this cake is the lovely, crackly sugar 'crust' that forms during baking. It provides a great contrast to the softness interior and the juiciness of the strawberries. If you're planning on making this cake well ahead of time, I recommend popping it in the oven for a few minutes before serving to crisp up the top again. Then you can just eat it as-is, allow it to cool, or drench the whole thing in pouring cream (can you guess which one I'd do?). Of course, with a cake this summery and simple, you can hardly go wrong!

Easter Lamb Cake Pan (or How to Season Cast Iron)

A couple of days ago, I mentioned one of my favorite Easter traditions - the Easter Lamb Cake. This festive confection usually consists of some sort of pound cake, baked in a lamb-shaped pan, frosted with buttercream, and covered in coconut 'fleece.'

Photo of a photo - sorry for the poor resolution!

It's a tradition from Eastern Europe and Germany that's been in our family for generations (and one that's especially common in the ethnic bakeries of Chicago, where my Mum's side of the family lives). Sadly, I don't have a lamb cake to share with you today - instead, this post is all about my cast iron lamb cake pan, which I rescued from rusty ignominy.

Pre-treatment: sad and rusty

My mum has one of the old-fashioned cast-aluminum pans (the top photo shows a cake baked in her pan, years ago!), but these days, most lamb cakes are baked in modern, lightweight pans. I've come across dozens of these, but never purchased one - always holding out for the 'real' thing...so you can imagine how thrilled I was to discover this rusty little beauty languishing in our local thrift store.

Even in its rusted, dirt-encrusted state, I just couldn't pass it up (could you say 'no' to that cute little face?) - especially since I know these pans garner lots of attention on eBay and this one was only about $12! It may surprise you to learn that I've never owned any cast iron (I really want some, though), so I was unsure about whether this pan could be salvaged. After a few hours of internet research, I decided it was worth a try and got to scrubbing.

Most sites suggested that 10-15 minutes of scrubbing should so the trick, but I soon learned that you don't have to worry about scrubbing behind the ears with a cast iron skillet; this task ended up taking me the better part of an afternoon. Once the rust was gone, I dried the pan in a 250°F oven for an hour or two and then cooled it on a wire rack.

Rescued!

At this point, I brushed the cooled pan with vegetable oil, taking care to grease every nook and cranny, and wiping out the excess with a paper towel. The pan went back into the oven ( 250°F to 300°F) for another couple of hours. I should note, here, that bacon fat or lard is actually recommended for seasoning, since vegetable oil may leave a slightly sticky finish. Unfortunately, I didn't have either of these to hand so I'll just have to keep my pans covered to prevent them accumulating dust or dirt.

I repeated the seasoning process again and plan to do it once more before I use the pan for baking (especially if I can get my hands on some lard). After that, it's just hot water and a soft rag for this pan to preserve the seasoning. I'm hoping that's the end of the rust, but it if comes back, I'll have to repeat the whole scrubbing-seasoning process again!  This slightly-gray pan should turn a classic cast-iron black with increased usage - guess I'd better get started on my Easter baking!

Edit: Apparently lamb cakes are more widely popular than I'd first thought - here's an Italian version, complete with recipe!

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Pinned There, Done That: Lofthouse Cookie Bars

A couple of weeks ago, I shared with you all my first Lofthouse Sugar Cookie experience. I expected a lot of backlash for admitting that this experience was a little underwhelming - but I should have known that my wonderful readers would be lovely and positive.

In fact, your positive reaction led me to give Lofthouse a second try. I've been seeing Lofthouse copycat bars all over the web (okay, mostly on Pinterest, and here, and here), and since I have a crazy obsession with bar desserts (as demonstrated here, here, and here), and didn't feel like rolling out dozens of cookies, I decided to go this route.

I also thought this would be the perfect opportunity for another Pinned There, Done That - but you may notice that I'm skipping the usual fanfare. That's because I saw so many versions that I can't attribute the final product to a single one. The closest version comes from Two Peas & Their Pod, mostly because I wanted a recipe that used sour cream instead of cream cheese (confession: I was cleaning out our fridge!).

But enough preamble. After all the hours and hours of research spent on Pinterest (tough job, I know), was the Lofthouse rematch a success? Well, yes and no.  These bars are made with butter, sugar, flour, and eggs, so naturally they're pretty tasty, but I'll be honest, I wasn't wowed.

My biggest regret was that I baked mine in a 9x13-inch pan which made them incredibly thick and cake-like (and we all know how I feel about cake things that aren't actually cakes), so I've made the switch in the recipe to a jelly roll pan. I really think this - coupled with a generous slick of icing - should be enough to make them more Lofthouse-like, but if you're a lover of cake, by all means go for the 9x13!

Ultimate Thin Mint Brownies

One of the things that has surprised me most about food blogging is how big of a deal the holidays are - and how quickly they come around. I feel like I've been seeing Irish green since the day after Valentine's, and yet St. Patty's is still two weeks away!

Of course, I don't want to be a party pooper, so this week will feature a few emerald-hued treats to get us in the holiday spirit, starting with today's Thin Mint Brownies.

If you're thinking these beautiful baked goods look a little familiar, you might be right. They made their first appearance in the early, early days of The Traveling Spoon, but they're so festive and delicious that I just had to share them once more - plus, it just happens to be Girl Scout cookie season again. You can read the original (much more informative) post here, but if you're just here for the recipe, keep reading!

Divine Vegan Chocolate Frosting

I was looking through my recent posts yesterday and noticed something a little upsetting - it's been a while since I featured any chocolate on the blog. Given the usually faithful presence of chocolate in my life, this is a sad thing - but fret no more, I'm here to remedy that deficiency.

The truth is, I've been trying to eat a little healthier lately which, for me, means less baking. It's a sad, sad fact. Which is why it's a good thing that this treat doesn't need much justification, and absolutely no baking at all (I'm good at loopholes, no?). In fact, it's made with such wholesome ingredients, and so little added sugar, that it might even be considered healthy (am I pressing my luck yet?).

This recipe comes to us from the lovely and endlessly creative Chocolate Covered Katie (isn't this girl just the queen of raw and vegan desserts?). She serves hers as frosting shots, modeled after the trendy treat from Sprinkles Cupcakes, but whether you scoop it out of a shot glass or use it to top a rich, vegan chocolate cake, this confection is equally divine.

Do we have time for a little confession? Okay, so the frosting pictured here never actually made it into cute little shot glasses (I had another plan for it - which I'll reveal tomorrow), but I can attest to the fact that it tastes good by the spoonful, too.

Banana Coconut Pumpkin Bread

So, yesterday was my one year blogging anniversary! I'm ashamed to admit that I didn't even notice until late last night, by which time it was too late to get out the candles or whip up a cake. Instead, we'll have to celebrate a day late - and with a warm, tender loaf of quick bread in place of white cake and buttercream.

That may seem like a bit of an unfair trade, but this isn't any ordinary quick bread. It's full of wholesome ingredients that manage to make it comforting (that's the pumpkin and banana talking) and exciting (that tropical coconut, again) at the same time.

Look at that gorgeous, crunchy topping

There's a minimum of added sugar which means the natural flavors of the pumpkin, coconut, and banana can speak for themselves. If that sounds like an unusual combo to you, I'd urge you to give the recipe a try. It's more sophisticated than your average banana bread and a little sweeter than a classic pumpkin loaf. As with my Chicken Crispers, the coconut is the secret ingredient, lending enough tropical flavor to brighten any wintry day, and elevating a simple quick bread to almost celebratory fare.

The Best Frosting the Pioneer Woman's Ever Had

In case you haven't noticed, I've been doing a lot of veggie posts lately. It was part of my New Year's resolution for the blog, but also for myself. I so often forget to photograph the less 'exciting' foods I prepare (i.e. anything that's not a dessert!) in my rush to get things on the table, so I'm making a concerted effort to feature a few things won't send you into sugar-shock. But, in case you were worried that this was goodbye to all things carb-laden and delicious, I thought I'd give you a little surprise. I'm sharing a great frosting recipe with you today - but that's just the tip of the iceberg, because next week we'll get to put this frosting to work during an entire week of Valentine-themed cookies!

I'm kicking myself for not have photos of the finished icing before tinting and decorating - but here's a foretaste of what's to come next week!

I know it's still January, but blogland is already decked out in red-and-pink and, really, I don't ever need much of an excuse to make cookies. If you're not feeling cupid's arrow this year, don't worry - I won't tell if you don't use a single drop of red food coloring or make all your cookies heart-shaped. Just make sure you whip up a batch of this frosting and come back next week for some COOKIES!

Now, about the frosting - and its unusual title. I'm a bit late to the party on this one, but this recipe is everywhere and from what I can tell, it was popularized by the Pioneer Woman. I'm going to make an admission (which might get me thrown out of food-blogger-land) and tell you that this is my first ever Pioneer woman recipe! Still, even she found the recipe elsewhere, and it's been around for a lot, lot longer than food blogging. It's usually called a 'roux' frosting, because it's built on a base of hot milk and flour...yes, flour. Don't let that deter you (it's the magic, secret ingredient!) This recipe makes an airy, whipped-cream like frosting which is less sweet than traditional confectioners sugar icings.

12 Weeks of Christmas Cookies Round-Up

Christmas is just days away, and for those of you who've been following along with the 12 Weeks of Christmas Cookies Party, your cookie jars, dessert trays, and even your freezer are probably filled to the brim with tasty treats. Of course, if you're like me, you *might* have tasted a few too many (quality control is important) and now it's time to replenish your supply. The party ended last week, but for those of you who need a refresher - myself included - I'm gathering all my contributions here in one place.

To be honest, I prefer to do my holiday baking just a few days before the Big Day, not just because it keeps me from eating all my treats, but also because baking is one sure-fire way for me to get into the Christmas spirit. I love filling the house with warm vanilla smells and the tang of wintry spices like clove, cinnamon, and nutmeg.

For the past several years, I've spent Christmas at my mum's old farmhouse in western New York. The house is over 100 years old so, needless to say, it's pretty drafty and the heat from a working kitchen is a welcome addition. This year, we're celebrating the holiday in South Carolina with Matt's family, but even in these slightly-warmer climes, I stand by my tradition of last-minute holiday baking!

Whatever your reasons, if you still have some holiday baking to do, here are a few of my favorite recipes to get you started. Check out the individual posts for recipes and links to all the other delicious desserts that were shared that week!

Week 1: Browned Butter Oatmeal Cranberry Bars
Possibly the healthiest of my 12 Weeks offerings, these delicious bars are based on a Cooking Light recipe. Consisting of a creamy yogurt layer, studded with dried cranberries and sandwiched between two crunchy oatmeal layers, these bars get a richness upgrade with the addition of nutty browned butter. Best of all they're quick and easy to make.

Week 2: Copycat Levain Bakery Chocolate Chip Cookies (i.e. one mega-good cookie)
What can I say, these are just the Best. Chocolate, Chip. Cookies. Ever. After a pilgrimage to the famous Levain Bakery in NYC, I just knew I had to try my hand at recreating those one-of-a-kind cookies. This recipe isn't exact, but it's pretty close and, really, just as good. Plus, you can make them in your own home - and no need to fork over the price of a place ticket to New York!

Week 3: Easy Caramel Turtle Bites
If it's Christmas Eve and you still don't have treats for your cookie tray, look no further than these ooey, gooey turtle bars. This recipe has a few shortcut options that make it perfect for last-minute baking (of course, you can take the from-scratch options for a more homespun flavor). From start to finish, they'll take you minutes to prepare - but they taste like a long afternoon spent in the kitchen.

Week 4: Colonial Williamsburg Gingerbread Cookies
If I could choose just one cookie to make for Christmas, these simple spiced goodies would be it. They've been a tradition in my family for almost 20 years - but their true history is much, much richer. The recipe comes from Colonial Williamsburg and makes the most tender cookies, deliciously spiced with cinnamon, ginger, and nutmeg, and rich with molasses. Shape the cookies into traditional rounds, or cut them into festive shapes for a touch of contemporary holiday flair.

Week 5: Midnight Chocolate Cake with Magic Ovaltine Icing
This simple, from-scratch chocolate cake is tall, dark, and oh-so-delicious, but the real star of this cake is the icing, which I stumbled upon on a whim. Rich Chocolate Ovaltine is the key ingredient, but the finished product tastes like Cadbury Mini Eggs, my favorite chocolate treat in all the world. Of course, the cake is pretty special, too (it contains coffee, Greek yogurt and buttermilk, for goodness sake!), but even if you don't make the cake, you must, must make this icing!

Week 6: Pumpkin Crunch Cake
Let me tell you, this unassuming little pumpkin cake has been the runaway favorite this holiday season. I've made it 4 or 5 times since posting the recipe, and I've been asked for the recipe every time. My mother-in-law brought it to a gathering, and she got asked for the recipe. I even passed out the recipe at Thanksgiving. All this is to say that this one is a real crowd pleaser, and a perfect choice for any holiday gathering - just be sure to bring along a few (dozen) copies of the recipe!

Week 7: All Butter Snickerdoodles
These Snickerdoodles are another holiday staple, and a true family favorite - they were included at the request of my 93-year-old grandmother! Most recipes call for a mixture of shortening and butter, but these are all-butter - which, I kid myself, makes them a little healthier. Add some colored sprinkles for an extra festive touch, or just eat them plain, in all their cinnamon-speckled glory.

Week 8: Chocolate and Peppermint Spritz Sandwich Cookies
Another Grandma-approved holiday treat, this recipe is a new twist on a old-fashioned favorite. Everyone loves spritz cookies, but I decided to do something a little different this year, and patterned them after Matt's favorite Cool Mint Oreos. The filling is pretty close to the real thing and the cookie are nice and chocolatey, even if all you do is sprinkle them with a bit of sugar.

Week 9: Czech Sugar Cookies
In all my years of cookie baking, I've never come across another recipe quite like this one. It's another heirloom recipe, with a nod to my family's Eastern European heritage. Of course, you don't have to be from the Czech Republic to find these cookies utterly irresistible. Full of vanilla flavor, and coated in a thin covering of powdered sugar 'icing' (the icing is formed while the cookies bake!), these are a great treat for cookie lovers of every kind.

Week 10: Seven Layer Magic Bars
I'm made these at Matt's request, but they're a universal favorite. Also know as 'Magic Bars' or Hello Dolly Bars,' these easy treats have all kinds of chocolatey, coconutty, ooey-gooey-caramel appeal. These were a hit at Thanksgiving with my sister's British in-laws, who aren't used to everything-but-the-kitchen-sink type treats, but be warned, they're incredibly rich so you'll want to slice them small (and make them often!!!).

Week 11: Saltine Cracker Toffee ('Crack')
This strange-sounding treat will appeal to lovers of the sweet-and-salty combo. It combines the buttery richness of English toffee with the smooth silkiness of molten chocolate, and the salty crunch of Saltine crackers. The use of Saltines gives it a 1950s-novelty-ingredient appeal, but the resulting candy tastes, and even looks, deceptively high-end and high effort! A box of this candy would make a great last-minute gift, and no one need know how little time you had to spend in the kitchen. We topped ours with coconut (our favorite), coarse salt, and chopped pecans, but the possibilities are nearly endless. Watch out, it's addictive!

Week 12: Best Sugar Cookies (and Icing)
This recipe comes from my little sister and it is my go-to sugar cookie recipe. It's consistent and delicious, and though the rolling, cutting and decorating is time-consuming, it delivers everything you could want from a sugar cookie. The icing is also pretty great - not cloyingly sweet in the way that powdered sugar icing can be, and the corn syrup gives is a great texture for decorating. It may not set hard like Royal Icing, but it tastes 50 times better! If you have time for only one festive cookie this holiday season, this recipe will give you the most Christmassy bang for your buck!

And that, ladies and gentlemen, is my 12 Weeks of Christmas Cookies 2011 line-up. You can browse the recipes, drool over the photos, and share your favorites in the comments!