The Talk’s Cooking Recipes
Posted on Nov 20, 2023 | 09:00am
Recipes by Tiffani Thiessen
Peppermint Hot Chocolate Cookies
Makes about 20 cookies Cookies
- 3⁄4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1⁄4 teaspoon peppermint extract or vanilla extract
- 1⁄2 cup semisweet or bittersweet chocolate chips
White Chocolate Drizzle
- 4 ounces white chocolate
- 3 standard-sized peppermint candy canes, crushed (about 1⁄2 cup)
- Make the cookies: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and extract and mix to combine. Add the flour mixture and once again mix to combine.
- Add the chocolate chips to a small microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until just melted. Pour the melted chocolate into the cookie dough and beat on low speed until just combined. Remove the cookie dough from the mixer and cover with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
- Preheat the oven to 375oF. Line two baking sheets with parchment paper.
- Use a tablespoon measure to portion out the cookie dough. Use the palm of your hands to roll each scoop of dough into a ball. Arrange the dough on the prepared baking sheets, leaving about 1 1⁄2 inches between them. Bake for 10 minutes, or until the cookies are just set around the edges but puffed and soft in the middle. Let cool for a few minutes on the sheet tray before transferring them to a cooling rack to cool completely.
- Make the drizzle: Add the white chocolate to a small microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until just melted. Drizzle the melted chocolate across the cookies and immediately sprinkle the crushed candy canes over the chocolate before it sets so they adhere. Let the chocolate set for 15 minutes before serving. Store the cookies in an airtight container at room temperature for up to 4 days. Cranberry Sauce Cocktail Recipe by Tiffani Thiessen Makes 1 cocktail Handful of ice 3 ounces bourbon 1 1⁄2 ounces fresh or store-bought pulp- free orange juice 1 tablespoon cranberry sauce 1 teaspoon superfine sugar (optional, depending on the sweetness of the cranberry sauce) K
- Fill a cocktail shaker halfway with ice. Add the bourbon, orange juice, cranberry sauce, and sugar, if using. Shake for 1 minute to fully chill the cocktail and combine the ingredients. Strain the cocktail into a rocks glass with a large ice cube and enjoy!
Makes 1 cocktail
- Handful of ice
- 3 ounces bourbon
- 1 1⁄2 ounces fresh or store-bought pulp- free orange juice
- 1 tablespoon cranberry sauce
- 1 teaspoon superfine sugar (optional, depending on the sweetness of the cranberry sauce)
- Fill a cocktail shaker halfway with ice.
- Add the bourbon, orange juice, cranberry sauce, and sugar, if using.
- Shake for 1 minute to fully chill the cocktail and combine the ingredients.
- Strain the cocktail into a rocks glass with a large ice cube and enjoy!
Recipe by Duff Goldman
White Chocolate Gingersnaps
- 2 cups of granulated sugar, plus more for rolling
- 1 ½ cups of canola oil • ½ cup of molasses
- 2 pinches of kosher salt
- 2 large eggs
- 4 cups of all -purpose flour
- 4 teaspoons of baking soda
- 3 tablespoons of ground ginger
- 2 teaspoons of ground cinnamon
- Chopped white chocolate
- Chopped crystallized ginger, for topping
- Preheat the oven to 350 F. Line a sheet pan with parchment paper.
- In a large bowl, cream the sugar, oil, molasses, and a pinch of kosher salt. Add the eggs one at a time and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and another pinch of kosher salt. Add the flour mixture to the sugar mixture and beat until just combined. Scrape the bowl during the process and try not to overmix.
- Put some sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in sugar to coat. Place the cookies on the prepared pan. Bake for 10 to 12 minutes, rotating the pans halfway through so the cookies bake evenly. It’s really important not to overbake these so the middles stay mushy. Remove from the oven and immediately remove the parchment from the pan and set it on the counter so the cookies stop baking. After 2 minutes, transfer the cookies to a wire rack set over a sheet of parchment to cool completely.
- Melt some white chocolate in the microwave or using a double boiler.
- Drizzle the melted white chocolate over the cooled cookies and sprinkle on some crystallized ginger. Use lots of ginger, because when it falls off the cookie, it’s like an extra little snack when the cookies are all gone, like the crunch stuff you get after eating fried fish at Long John Silver’s.
Recipe by Curtis Stone
Fennel, Bacon and Sausage Dressing
Make-Ahead: Dressing, without stock and egg, can be assembled (but not baked) 1 day ahead, covered and refrigerated. Stir in stock and egg, then proceed with recipe.
- 10 slices applewood-smoked bacon, coarsely chopped
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 8 ounces mild or spicy Italian sausages, casings removed
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 2 fennel bulbs, diced
- 1/4 cup dry white wine
- 1/2 cup (1 stick) butter, diced
- 3/4 cup turkey broth or chicken broth
- One 1-pound French baguette, cut into 3/4-inch cubes
- 1 large egg, beaten to blend
- Preheat oven to 350°F. In heavy large sauté pan, fry bacon over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to baking sheet or plate. Pour off all but 2 tablespoons of fat remaining in pan.
- Add onions to same pan and sauté until tender, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add sausages, parsley, and thyme and cook until sausage browns, about 4 minutes.
- Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.
- Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season dressing to taste with salt and pepper. Mix in egg.
- Transfer dressing to 13x9x2-inch baking dish. Cover with foil and bake 25 minutes. Uncover dressing and bake until golden brown on top, about 15 minutes.
Recipes by Eli Roth
THANKSGIVING PIZZA RECIPES
Roasted Butternut Squash Apple Burrata Pizza
- 2 tablespoons olive oil
- 4 cups cubed butternut squash or pumpkin
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ pound homemade or store-bought pizza dough
- 2 tablespoons fig preserves (optional)
- 1 Honeycrisp apple thinly sliced
- 8 ounces burrata cheese
- ½ cup grated parmesan cheese
- 1 large handful baby kale or arugula
- Leaves crispy sage for topping
- Toasted pumpkin seeds for topping
- Preheat the oven to 450 degrees F.
- Spread the butternut squash out in a single layer on a baking sheet. Drizzle the olive oil, honey, chili powder salt and pepper, toss well to coat. Roast until butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking. Remove and set aside.
- Grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with fig preserves (if using) and layer on the apple slices. Break the burrata cheese over the apples and divide evenly among the pizza. Evenly sprinkle on the roasted butternut squash and then add the parmesan. Drizzle lightly with olive oil. Place in the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Remove from the oven and top with a handful of baby kale, sage and toasted pumpkin seeds. Slice and eat!
Fig & Caramelized Onion Pizza
- 1 ball pizza dough at room temperature
- 1 tablespoon butter
- 1 white or sweet onion sliced
- 1 teaspoon sugar
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 garlic clove minced
- 6 fresh figs sliced quartered
- ½ cup fresh mozzarella roughly torn with hands
- 1 cup arugula
- Maldon sea salt
- Caramelize the onions: melt butter in a large skillet over medium heat. Add onions; sauté until just beginning to become slightly tender, about 6 minutes. Add sugar, reduce heat to low and cook until onions are golden, stirring often, about 40 minutes. If pan gets dry add a little water. Set aside to cool (this can be done a day in advance and kept in the refrigerator).
- Prepare a two-level grill: one side should be at the highest temperature possible (I bring mine up to 600 degrees) and the other side should be on low heat.
- On a lightly floured cutting board, roll dough into a 10 free form circle as thinly as you can. Even thickness is key, but don’t worry too much about making it perfectly round – embrace and irregular rustic look. Place on a sheet pan or cutting board, with sheets on parchment paper layered between stacked crusts.
- In a small bowl, mix together olive oil and minced garlic. Gather all your toppings (garlic, oil, figs, mozzarella, and arugula), plus your dough and olive oil, and head out to the grill.
- Brush one side of a pizza dough round with olive oil, carefully place the oiled side down onto the hottest part of the rill and close the grill as quickly as possible to prevent as little heat from escaping as possible.
- Within a minute, the dough will puff and bubble on top. Lift up the edge with tongs or spatula, and if grill marks are visible, flip the crust over onto the cooler side of the grill. Brush crust with garlic oil, then top with figs and cheese. Close hood and when the cheese is melted, transfer pizza to a cutting board.
- Top pizza with arugula and a sprinkle of Maldon salt. Drizzle with a bit more olive oil, cut into wedges, and serve.