Christmas Cookies Tree
This makes a great centerpiece and an even better dessert.  Its something the whole family can make together

Roll your favorite cookie dough (gingerbread works well for Christmas) out to 1/4in thick.
Using star cookie cutters (different sizes) cut out shapes and bake at 350 degrees until slightly golden brown.
You will need at least 3 large, 3 medium and 4 small sized stars depending on how big you want you tree to be.
Once the cookies have cooled, place a dollop of frosting in the center of the largest cookie and place a 2nd large cookie on top, pressing slightly.  Continue to do this, using the largest star first, then the medium sized then the smallest stars last.  Use the 4th small star for the top of your tree, standing it upright.
Decorate your tree with dots using a small tip and a piping bag.
Dust with powdered sugar to get that fresh fallen snow look!

*Instead of gingerbread dough, sugar cookie dough tinted green can be used as well to achieve a green tree or green frosting can be spread over the stars as well.  M&M’s make great looking ornaments.

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

(note from the editor (toni): i think laura is hell-bent on ruining my dieting efforts.)

EggNog Ice Cream

1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
3 whole cloves
1-2 sticks cinnamon (or 1/4-1/2t ground cinnamon)
pinch of salt
1/4t ground nutmeg
6 egg yolks, at room temperature
2t vanilla extract
3T dark rum or bourbon

Combine the heavy cream, milk, cinnamon, nutmeg, cloves, salt and half a cup of the sugar in a heavy bottom medium size pot and bring to a low boil while stirring. Then cover and remove from heat and let the spices steep for at least 30 minutes.

In the meantime, combine the egg yolks and the remaining 1/4 cup of sugar in a small bowl.

After the ice cream base has steeped, remove the cinnamon (if using sticks) and cloves and discard.

Reheat the cream mixture over medium heat to s slight simmer. While whisking constantly, slowly pour in about a half a cup of the mixture into the yolks (be sure not to add this mixture too quickly or it will scramble the egg yolks).

After the yolks are warm, add them into the cream mixture and stir to combine. Cook, stirring constantly, over low heat until the mixture reaches 180 degrees or until it coats the back of a wooden spoon and when you run your finger through the back of the spoon, the mixture does not seep into your line.

Immediately pour the cooked mixture into a fine mesh sieve to remove any bits of egg.

Chill in the refrigerator for at least 2 hours.

Once the mixture is chilled, stir in the vanilla and rum/bourbon.

Pour into an ice cream machine and follow the manufacturers directions. Take it out of the ice cream machine and freeze in an airtight container for at least 3 hours before serving (as the mixture will still be soft after it comes out of the ice cream machine).

Let soften for a few minutes and serve with a sprinkle of freshly grated nutmeg.

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

Pumpkin Bread Pudding

8 oz French Bread, torn into cubes, 1 day old (about 5 cups)
1 cup whole milk  (Vanilla Soy milk con be substituted)
1 cup heavy cream
3 large eggs
1 15 oz can pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup raisins or dried cranberries
3 T unsalted butter, melted
1t vanilla
1 t cinnamon
1/4 t ground ginger
1/2 t ground nutmeg

Butter a 11×7inch pan.   In a medium bowl, cover the torn bread with the 2 cups of milk/heavy cream
In another bowl, combine the eggs, brown sugar and granulated sugar, puree, spices, vanilla and butter
Pour egg mixture over the bread and milk mixture and stir gently to combine
Pour mixture into buttered pan and bake at 350 degrees for about 45 minutes or until golden brown
Serve warm with whipped cream or vanilla ice cream

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

Caramel Apple Cheesecake

-pre-baked graham cracker crust
2 8oz packages of softened cream cheese
1/2c sugar
1/2 t vanilla extract
2 eggs

Beat softened cream cheese with sugar until light and creamy.  Add in vanilla and eggs one at a time and mix until incorporated (make sure to scrape bowl down)

Apple Filling:
- about 3 apples, any type you have
- 1/2 c brown sugar
- pinch of salt
- 1/4 cup flour

Peel, core and slice apples as you would for an apple pie (1/4inch thick)
Toss with the sugar, flour and salt
Fold into the cheesecake batter and swirl with 1/2c caramel sauce

Bake cheesecake at 350 degrees until center is almost set
Cool completely before serving
Garnish with caramel drizzle

-pre-baked graham cracker crust
2 8oz packages of softened cream cheese
1/2c sugar
1/2 t vanilla extract
2 eggs

Beat softened cream cheese with sugar until light and creamy.  Add in vanilla and eggs one at a time and mix until incorporated (make sure to scrape bowl down)

Apple Filling:
- about 3 apples, any type you have
- 1/2 c brown sugar
- pinch of salt
- 1/4 cup flour

Peel, core and slice apples as you would for an apple pie (1/4inch thick)
Toss with the sugar, flour and salt
Fold into the cheesecake batter and swirl with 1/2c caramel sauce

Bake cheesecake at 350 degrees until center is almost set
Cool completely before serving
Garnish with caramel drizzle

For Caramel Recipe click here

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

Pumpkin Creme Brulee in mini Pumpkins

This recipe will make 6-8 mini pumpkin brulees

6-8 mini pumpkins (lids cut off and inside scooped off)
1 1/2 cups heavy cream
2T dark rum, optional
1/2 t pumpkin pie spice
1/2t salt
1/2 cup sugar
4 egg yolks, large
7.5 oz pumpkin puree

Combine the cream, rum, salt, pumpkin pie spice, and sugar in a large pot.  Whisk over medium heat until mixture begins to simmer (do not boil).  In a small bowl, whisk egg yolks and pumpkin puree together.  Slowly whisk a ladle full of the cream mixture into the yolk mixture.  Then transfer the tempered egg mixture into the cream mixture.  Stir to combine.  Strain mixture through a wire sieve or sifter to get rid of any lumps of egg that may have formed.  Line a cookie sheet with parchment paper and place the mini pumpkins on the sheet.  Fill each pumpkin 3/4 way full of brulee mixture.  Bake at 350 degrees for approximately 20 minutes or until the center of the mixture is slightly loose still (the edges will be set).  Let the pumpkin brluees cool to room temperature.
To caramelize the top:
Sprinkle a thin layer of sugar on top of each cooled tuxture, spreading it evenly with your finger.  Using a blowtorch, caramelize the sugar until golden brown.  If you don’t have a blowtorch, place the pumpkins in a preheated oven set to broil until the tops are golden brown.  Serve immediately.

Ghostly Cupcakes
Take your favorite cupcake recipe and icing recipe.  Once the cupcake have cooled, load your frosting into a pastry bag with a large round tip (if you don’t have a bag and tips, use a ziploc bag and cut a hole about a 1/2 inch wide)
Make one large circle of frosting on top of your cupcake.  Make a smaller circle on top on the first and a third on top of the second.  Make sure you make a “hershey kiss” effect on top.  Use chocolate chips as eyes!

Spiderweb Cookies
Using the sugarcookie recipe and the royal icing recipe from the leaf cookies, make and bake cookies using a circle cookie cutter.  After they are cooled, spread a layer of white royal icing over the cookie.  Using a pastry bag and a small round tip (#2 or #3), draw 5 black circles around the cookie.  Drag a toothpick through each circle giving a spider-web effect.  Let cookies dry overnight

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

Royal Icing is piped onto a sugar cookie with a pastry bag and tips. While it is traditionally made with raw egg whites, meringue powder is substituted in this recipe (can be found in the baking section of any craft store)

Cookies:

Makes about 4 dz large cookies

3cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup sugar

2 sticks butter (unsalted and soft)

1 egg

1tsp. vanilla

Beat the butter, sugar, vanilla and egg on medium speed for 5 minutes, until all ingredients are incorporated.

Combine the flour, salt and baking soda in a small bowl and add into butter mixture mixing on low speed just until there are no more streaks of flour

Scoop dough onto two sheets of saran-wrap and refrigerate until chilled, about 30 minutes.

Roll to 1/8inch think and cut out with your favorite cookie cutter.

Bake 350 degrees for about 8 min until barely golden brown on the bottom

Royal Icing:

8 oz powdered sugar

2 1/2 T meringue powder

1/4 cup water

Combine all ingredients on medium speed for about 10 minutes. If mixture is too think,add a few more drops of water. To get a looser consistency, add more water.

Decorate cookies!

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And WIN!

I like to get creative and when feeling particularly crazy, I have been known to frost cupcakes with melted marshmallows, candy bits and drizzle my home made caramel on top. ALWAYS a crowd pleaser!

Dark Chocolate Cupcakes
Makes 1 dozen cupcakes

1 1/8 cup flour
1/4 cup unsweetened cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
5/8 cup milk
1/3 cup espresso (a dark brewed coffee can be substituted)
1 teaspoon vanilla
1 stick butter, melted

Heat oven to 350 degrees; Line muffin tin with cupcake liners

Combine the flour, cocoa powder, salt and baking soda in a small bowl.  With a whisk, stir mixture until all lumps are gone.
In a large bowl, whisk together the egg and sugars.
Combine milk, coffee, vanilla and butter and mix into egg/sugar mixture
Stir in the sifted dry ingredients until combined
Scoop a 1/4 cup batter into each muffin tin and bake until a toothpick inserted comes out clean, about 15 minutes.

Homemade Caramel Sauce

Drizzle over cooled cupcakes! OMG!!!
It takes a little bit of practice getting the sugar mixture to the right color but make sure it gets to be a dark amber otherwise it will not be flavorful enough .  If it gets to be too dark, it will taste slightly burnt.

Makes approximately 3 cups

2 cups heavy cream, warmed in a small saucepan
1 1/2 cups granulated sugar
1/4 cup water
pinch of salt
4 Tablespoons butter

Combine the sugar and water in a large saucepan over high heat stirring.  Once it reaches a boil STOP STIRRING (the mixture will crystallize if it is disturbed).  Let mixture reach a dark amber color undisturbed (this will just take a few minutes.  Keep your eye on it as the mixture can go from amber to burnt in a matter of seconds)!
Once mixture is a dark amber, remove pot from the heat and stir in the warmed cream SLOWLY.  The mixture will bubble and lighten in color.  Add the salt and butter and stir until combined.
The caramel will thicken the longer it sits.

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. An

Butterscotch Brownies

4 Tablespoons butter
1 cup dark brown sugar
1 egg, room temperature
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup shredded coconut

Makes 12 brownies

Set oven to 350 degrees; grease and flour a 9×9inch pan

in a small saucepan, melt butter; add sugar and stir until dissolved.
Cool mixture until room temperature, then beat in the egg until combined; add vanilla
Sift flour, salt and baking powder; stir into egg/butter mixture
Stir in coconut and spread into pan.
Bake until a crust has formed (about 30-35 minutes)
Cool completely before cutting

ABOUT LAURA! and for custom orders: just email me

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY CANNOLI! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t

Hey Everyone! Don’t miss the fall season premiere on NYC Life on Wed Oct 6th @ 9pm! But there’s more!

We are launching some new bloggers for the fall season….we will release one blog a day full of useful info!

MONDAYS: The Sweet Life: awesomely decadent desserts courtesy of CIA grad and specialty baker Laura Scarpino. Whether you crave vanilla butter cupcakes or oatmeal cookies with white chocolate and cranberries, Laura has The Sweet Life hook up!

TUESDAYS: Allergen-Free Baking. Cybele Pascal, author of The Allergen Free Baker’s Handbook and my buddy from 5th grade has shared her recipes on Martha Stewart! Having a son with a serious allergies led her into the kitchen to re-invent baked goods. So good, your kids won’t know the difference and will love them even if they don’t have allergies!

WEDNESDAYS: Production Notes: I spill the beans on all the crazy behind the scenes stuff that never makes it into the show!

THURSDAYS: City Kid Picks by City Kid New York author Alison Lowenstein. Alison shares the best things to do with the kids from unique weekend getaways to engaging local finds your kids will love as much as you!

FRIDAYS: Chad’s Date Night. Chad Carns, author of The Gourmet Bachelor shares an easy gourmet recipe that is sure to please and will impress any guess from 20 Minute Korean Steak to Scallop Ceviche with Chili Oil! YUM!

SATURDAYS: Brett’s High Tech: Brett Larson, Toni On! contributor and all around gadget guru shares the best in high tech…the coolest gear that will save you cash!

It all starts on Monday! xo t