Cherry Almond Strudel

In a little less than a week I am headed up to Door County (Wisconsin) for a couple of days. Partly for a much needed little getaway, but mostly because it's cherry blossom season. Orchards with rows and rows of cherry trees in full bloom in hues of whites and pinks are absolutely breathtaking. Besides doing some hiking, I will be endlessly wandering around the orchards taking as many photographs as possible. Just as there is no such thing as having too many photos of mountain landscapes, sunrises, sunsets, or aspen trees in the fall, one can never ever have enough photos of cherry blossoms. But for the record, this will only my second 'cherry blossom' trip up to Door County. And more than likely it won't be the last one.

While cherry season here in the midwest is several months away, this easy, unfussy Cherry Almond Strudel can be made year round using the best jar of cherry preserves you can find (see notes). By definition, a strudel is a type of cake made from fruit that is wrapped in a thin layer of pastry, baked to golden perfection, and finished with a generous dusting of confectionary (icing) sugar. With a history going back to the 17th century, the Austrians have laid claim to having created these mouthwatering confections. One of the defining characteristics of an authentic strudel is the almost paper-thin, slightly transparent dough. However, the availability of store-bought (frozen, then thawed) phyllo dough or puff pastry creates a 'strudel-like' buttery rich, crisp pastry without having to invest any time in the labor intensive process of making an authentic strudel dough. In other words, I am taking some liberty calling this, just as gorgeous, equally scrumptious, Cherry Almond Strudel a strudel. 

Almost everything about this flaky layered Cherry Almond Strudel epitomizes the concept of a strudel. Which is why I am not shying away from calling this equally drool worthy puff pastry version a strudel. 

Being able to create a confection rivaling almost anything store bought using readily accessible ingredients is actually pure genius. While this recipe uses cherry jam preserves, you could easily substitute them with your favorite peach, blueberry or apple preserves. However, if like me, you love all things cherry, you might want to consider sticking with the cherry jam/preserves the first time you make this strudel. And yes, I say first time, because this is the kind of pastry you might be putting into regular rotation. Especially for those of you who frequently have friends and/or family over for a weekend gathering or brunch. 

The cream cheese and jam/preserve fillings are very similar to the one used in the Lemon Blueberry Breakfast Pastry. However, I have changed the ingredients amounts. And instead of rolling out a sheet of my favorite DuFour puff pastry, I used the two sheets of puff pastry from the Pepperidge Farm package as it had some benefits (cost being one of them). In addition to not having to roll out the Pepperidge Farm puff pastry, the two sheets (slightly overlapped), easily created the necessary 17" x 10" sheet base. Note: Assemble your pastry sheet on a large, rimmed, heavy bottomed, parchment paper lined baking sheet before spreading on the fillings.

After spreading the fillings down a 2 1/2"-3" center of the puff pastry (leaving at least an inch at the top and bottom of the pastry), you will make eight or nine 1" diagonal/angled cuts on the pastry. Starting at the top of the strudel, fold over the top piece gently folding over the fruit, then begin by gently alternating folding over each of the pastry strips over the filling to create a criss-cross pattern. As long as the pastry strips covers the filling, you are good! When you get to the end fold up the bottom piece of pastry and press down with your fingers (or use a fork) to seal the ends (you will do that for the top of the strudel as well). Try as best as you can to have each pastry piece overlap the one above it. If you have too may gaps in your pastry, the filling will ooze out (trust me, I learned that lesson).

Generously brush the strudel with an egg wash and sprinkle with sliced almonds. Place the baking pan in the refrigerator and let it chill for 20-30 minutes. Bake the strudel for 45-55 minutes at 350 degrees (F) or until it's a deep golden brown. You want your baked pastry layers to be crispy, not soft. So err on the side of baking longer without burning your strudel.

If some of your filling oozes out from the strudel, don't panic. As the strudel cools you can scrape it away. Carefully transfer the cleaned up, cooled strudel to a platter and generously sprinkle with confectionary sugar. It's then ready to be devoured immediately or, if left uncovered, will still be good for several hours.

When serving, cut the strudel into thick slices. About1 1/2" to 2" in thickness. You should be able to get 8-9 slices.

Served on a beautiful large platter or cutting board, this buttery, crispy, melt in your mouth Cherry Almond Strudel makes for an impressive presentation. Honestly, I wouldn't be surprised if anyone asked what bakery it came from. Even your friends who had previously enjoyed some authentic strudel in Vienna will be shockingly surprised at how scrumptious this unfussy version is. This Cherry Almond Strudel is definitely one of those pastries proving why it's always a good, or rather I should say, why it's always a great idea to have a few boxes of puff pastry in your freezer. 

Recipe

Cherry Almond Strudel

Serves at least 8

Ingredients

1 package (17.3 oz/490g) puff pastry, thawed

4 ounces (114g) cream cheese, slightly softened

1 cup (120g) confectionary sugar, sifted (plus more for dusting the baked strudel)

Zest from half of a lemon

2 teaspoons freshly squeezed lemon juice

1/2 cup (138g) good quality cherry jam or preserves (or use a good quality blueberry, apple, or peach jam/preserve)

1 teaspoon cornstarch

1 large egg

1 Tablespoon milk (or water)

1/4 cup (23g) almond slices

Directions

1. In a medium sized bowl, use a hand mixer to beat the cream cheese, confectionary sugar, lemon zest and lemon juice until creamy. Set aside.

2. In a small bowl, mix together the cherry jam and cornstarch. Set aside.

3. Line a large, heavy bottomed, rimmed baking sheet with parchment paper. Unroll the puff pastry and place the two sheets, overlapping about 2 inches on the baking sheet. Press the seams together using your fingers. Cut away the pastry handing over the edge of the pan. You should end up with a sheet of pastry approximately 18" x 10".

4. Spoon the cream cheese mixture down the center of the pastry to a width of somewhere between 2 1/2" and 3". Leaving at least an inch open at the top and bottom.

5. Spoon the cherry jam mixture over the top of the cream cheese mixture.

6. Use a sharp knife to cut diagonal incisions into the pastry stopping short of the filling. Cuts should be spaced out about 1" apart. You will end up with 8-9 flaps of pastry.

7. Fold the top of the pastry over the filling and then gently pull over each flap of pastry over the fruit. Alternating between the right and light sides in order to create a criss-cross pattern. Try keeping the open spaces between flaps to a minimum.

8. When you get to the end, fold the bottom pastry over and press down with your fingers or use a fork (I liked using a fork to seal both ends).

9. In a small bowl, whisk together the egg and milk. Liberally brush over the over pastry. Sprinkle the almonds over the egg washed pastry. 

10. Place the baking pan in the refrigerator and chill for 20-30 minutes.

11. Preheat the oven to 350 degrees (F).

12. Remove the pastry from the refrigerator, place in oven and bake for 45-55 minutes or until beautifully golden brown. Check your pastry at the 45 minute mark. More than likely it will need to continue to bake for another 5-10 minutes. Remember, you want your pastry to be a deep golden color.

13. Remove from the oven and let cool.

14. Transfer the pastry to serving platter or large cutting board. Generously dust with confectionary sugar.

Notes: (1) I used Stonewall Kitchen's Bada Bing Cherry Jam for the filling. It's seriously good. But if you can't find it, then use a good quality jar of cherry jam or preserves from your favorite orchard. (2) For this recipe I used Pepperidge Farm's puff pastry and had great results! (3) Some of your filling may ooze from the pastry onto the parchment paper. Do not worry. Just scrape it away before transferring the baked strudel to a serving platter. The generous dusting of the confectionary sugar hides any imperfections!

Lemon Iced Lemon Sugar Cookies

My only source of Vitamin D in the past forty something days came from a bottle of vitamins. The lack of sunshine combined with gray, windy, rainy weather for what seemed like an eternity was beginning to take a toll on my spirit. While most of us can live without something for awhile, it's extended absence can take its' toll, whether we will admit that to ourselves or not. While there isn't any replacement for the delirium that comes with waking up to a blue sky, sun-filled day, these Lemon Iced Lemon Sugar Cookies definitely bring a significant amount of joy. If there was ever a cookie to bring a bit of virtual 'sunshine' to the day, it would be these. From the crispy, slightly chewy, with a hint of lemony goodness sugar cookie, to the luscious, creamy, tart lemon cream cheese and butter icing, everything about this cookie is nothing short of drop-the-mic, dreamy deliciousness.

What is not to love about the tart, refreshing flavor only a freshly squeezed or zested lemon can impart? Whether a freshly squeezed lemon is added to a cocktail or to a cookie, its' flavor makes everything more endearing and enchanting. Even those of us who are self-proclaimed chocoholics find it hard to resist almost anything made with fresh lemons.

The subtly flavored lemon sugar cookie and the creamy, lemony icing each on their own are mouthwatering delicious. But when combined into a single bite its' nothing short of a heavenly cookie eating experiences. Lemon lovers will be doing backflips eating these cookies. 

The Lemon Iced Lemon Sugar Cookie is both crispy and chewy (the cookie loses some of its' crispness when wrapped in cellophane bags or stored in an airtight container, but it doesn't lose any flavor). The use of confectionary and granulated sugar in the cookie dough brings the right amount of sweetness to the cookie, but the confectionary sugar gives it a more tender, chewy texture while helping to give the baked cookie a bumpy textured finish. White granulated sugar is the ingredient giving the cookie some crispness.The sour cream helps to create a richer cake-like cookie while the oil is yet another component helping to make for a chewy cookie. Both lemon zest and freshly squeezed lemon juice go into the cookie dough but the lemon flavor is not overwhelming. Remember, there is never a replacement for freshly squeezed lemon juice. In other words, never ever buy a bottle of lemon juice unless it's a bottle of key lime juice to use in making a Key Lime Pie.

The dough comes together easily using a standing mixer fitted with a paddle attachment. Unlike most sugar cookie recipes, this one benefits from a short period (30 minutes) of rest and chill time in the refrigerator. Rather than first chilling the dough, then scooping it out, I highly recommend scooping first, chilling second. If you don't have a large ice cream scoop, make balls of dough made up of three tablespoons. The yield on these cookies is 11. One short of a dozen. 

After ten minutes of baking time, the cookies are removed from the oven while an approximately 2 1/2 inch bottomed glass presses down into them. This helps to create those beautiful ruffled like edges and a ridged well for the icing. Once pressed down, the cookies return to the oven for another 5-6 minutes of baking time. The cookies are done when they are lightly browned on the bottom. Allow the baked cookies to cool on the baking tray before cooling completely to room temperature on a cooling rack.

For the smoothest lemon icing, sift the confectionary sugar before blending all of the icing ingredients together using either a hand mixer or standing mixer fitted with a paddle attachment. Before generously dolloping and spreading the icing on each cookie, dust the edges of the cookie with some additional confectionary sugar. Note: When making the icing, I used half of the zest from a lemon to blend into the icing and the other half to sprinkle over the tops of the iced cookies.

These are gorgeous, impressive bakery-style cookies. Large, beautiful Lemon Iced Lemon Sugar Cookies like these are destined to impress even the most sweet tooth discerning friends. Even the chocolate loving ones.

Needless to say, these Lemon Iced Lemon Sugar Cookies proved themselves to be the next best thing to a sunny, blue sky day. From their spot on flavor to their texture to their beauty contest winning look, they are some of the dreamiest, most irresistible cookies ever to come out of my kitchen. They would be ideal served with a cup of your favorite tea or coffee. But I would happily eat them all on their own. I hope you love them as much as I do.

Recipe

Lemon Iced Lemon Sugar Cookies

Make 11 beautiful, bakery style cookies

Ingredients

Cookies

3 1/2 cups (448g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon Kosher salt

1/2 cup (113g) unsalted butter, room temperature

1/2 cup (65g) confectionary sugar

1/2 cup (100g) granulated sugar

1/3 cup canola or vegetable oil

1 large egg

1 large egg yolk

2 Tablespoons (36g) sour cream

1 teaspoon good quality vanilla

1 Tablespoon + 1 teaspoon freshly squeezed lemon juice

Zest from one medium sized lemon

Icing

4 ounces (113g) cream cheese, room temperature

4 ounces (113g) unsalted butter, room temperature

1/4 teaspoon Kosher salt

2 Tablespoons freshly squeezed lemon juice

Zest from one medium sized lemon (divided)

2 1/2 cups (325g) confectionary sugar, sifted (plus more for dusting the baked cookies)

Directions

Cookies

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and Kosher salt. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, confectionary sugar, and granulated sugar until light and fluffy (approximately 3-4 minutes). Scrape down the bowl before adding the remaining ingredients

3. Turning the mixer speed to low, slowly add in the oil until blended.

4. Add in the egg, egg yolk, vanilla, sour cream, lemon juice and lemon zest. Beat until well blended.

5. Add the dry ingredients in three additions. Dough will have a thick consistency.

6. Using a large ice cream scoop, create 11 balls of dough. Alternately create balls of dough with three tablespoons of dough. Place dough balls on a tray. Cover and place in the refrigerator for 30 minutes.

7. Preheat oven to 350 degrees (F). Line two large heavy bottomed baking sheets with parchment paper.

8. Baking one sheet pan at a time, place 6 (then 5) balls of chilled dough on a baking sheet. Bake for 10 minutes, turning the pan midway through the baking process.

9. Remove the tray of cookies from the oven, press down using a 2 1/2" glass bottom or metal measuring cup to flatten the center of the cookies to about 1/2" of thickness. Note: You should have crinkled edges after pressing down the dough balls.

10. Return the cookie tray back to the oven and continue baking for additional 5-6 minutes. Remove the cookies from the oven. If the center of the cookies has risen, press down lightly with the glass to you have an observable well (for the icing). Let cool on the baking tray for at least 10 minutes. Transfer to a cooling rack. Note for a crispier, less chewy cookie, the second baking time might range from 5-7 minutes.

11. Bake the second tray of cookies accordingly.

12. When completely cool, dust the edges of the cooled cookies with confectionary sugar.

Icing

1. Using either a standing mixer fitted with a paddle attachment or a hand held mixer, cream together the cream cheese and butter.

2. Mix in the freshly squeezed lemon juice, half of the zest, and Kosher salt.

3. In two or three additions, beat in the sifted confectionary sugar. Beat until smooth and creamy.

4. Use a medium sized ice cream scoop or tablespoon to place a generous dollop of the icing in the center of each cookie. Use an offset spatula to spread the icing, but leave the ruffled edges exposed. Note: Use all of the icing on the 11 cookies. You want there to be a thick layer of icing on each cookie.

5. Top each cookie with the remaining lemon zest.

6. Arrange cookies on a platter (do not stack) and enjoy!

Notes: (1) For the best results possible, weigh your ingredients! (2) I used a 128g to 1 cup ratio when measuring the all-purpose flour.

Lilacs in bloom, Lilacia Park, Lombard, Illinois (May 2022)

Blueberry, Almond & Lemon Loaf

The recipe for this luscious, moist Blueberry, Almond and Lemon Loaf did more than entice my sweet tooth, it reaffirmed my love for blueberries. Not that it needed any reaffirmation as I absolutely love plump, juicy, sweet blueberries! Which might help explain why there are now officially thirty 'blueberry' recipes on this blog! Yes, 30! Sometimes blueberries are the star of the show, sometimes they play a supporting role. But regardless of whether or not they take center stage, they make anything and everything taste even more delicious. While summer here in the midwest is peak season for blueberries, thankfully they be can found in grocery stores year round. Which means there is nothing preventing me from making all things blueberry twelve months a year.

From muffins, to scones, to pancakes, to Dutch Babies, to bowl of blueberries, to a handful thrown into a smoothie, and now to this Blueberry, Almond, and Lemon Loaf, the options to begin the day with blueberries are almost limitless. Having a slice of 'cake', albeit one made with blueberries, to begin the day may seem like a bit of an indulgence. And for some, maybe it is. But, I for one, won't judge anyone who does. Because as the saying goes 'people in glass houses shouldn't throw stones'. 

This Blueberry, Almond and Lemon Loaf is a soon to be a classic flavor trifecta. The interplay of the sweet blueberries, tart lemon zest, and the subtle sweet almond nuttiness help to create the kind of 'cake' loaf that satisfies a sweet tooth without being overly sweet. 

With the possible exception of almond flour, you more than likely have all of the other ingredients needed to make this loaf in your pantry and/or refrigerator. However, if there was ever a reason to have almond flour as one of the staples in your pantry, this Blueberry, Almond, and Lemon Loaf is reason enough. Made by grinding almonds into a fine powder, almond flour is packed with good for you nutrients and has a nutty, slightly sweeter taste. Equally important to its' flavor, almond flour has the ability to create a more tender 'cake' texture. And this Blueberry, Almond, and Lemon Loaf has the most ethereal texture, in part to both number of eggs used and the almond flour. Surprisingly, only lemon zest is used in the 'cake' loaf itself. Yet, it is enough to add the perfect, just the right amount of lemon flavor to the loaf. 

In many ways this loaf is similar to a quick bread. It's simple and easy to make. Although instead of mixing all of the ingredients together in a bowl, this one needs to be made using either a standing or hand held mixer. 

Only three quarters of the blueberries are add folded in to the batter. The other quarter is sprinkled over the top of the loaf after the first fifteen minutes of baking. Those blueberries will sink slightly into the top of the cake as it continues to bake. The total baking time for this Blueberry, Almond and Lemon Loaf is about one hour. After thirty minutes of baking, the loaf is loosely covered in foil to help prevent the top of the cake from browning 'too much'. 

The lemon icing drizzled over the top of the baked, cooled to room temperature loaf is made with only two ingredients: freshly squeezed lemon juice and sifted confectionary sugar. The thickness or thinness of the icing is dependent upon the ratio of juice to sugar. If you like your icing thicker, use slightly less lemon juice. If you prefer it thinner, use slightly less confectionary sugar. But try waiting until your loaf has cooled before drizzling it on or it will disappear into the loaf. 

I like to add the lemon icing on the loaf after it's been placed on a serving platter. This way none of the icing that drips off the loaf is lost. 

Serve the Blueberry, Almond & Lemon Loaf unadorned or top with some additional blueberries and pansies (they are non-toxic and edible, although most won't eat them) for an even more eye catching presentation.

I have often wondered why the phrase 'feeling blue' is meant to connote a sense of sadness. Because if there was ever a color to make my heart sing it would be blue. From the various hues of blue seen in the sky, to the deep blue almost purplish in color found in blueberries, to the gorgeous Robin's egg blue, blue makes my heart happy. But if, by chance, you are feeling a bit 'blue', then make this Blueberry, Almond and Lemon Loaf. I promise it will have you feeling blissful.

Recipe

Blueberry, Almond & Lemon Loaf

Makes 1 loaf

Ingredients

11 Tablespoons (150g) unsalted butter, room temperature

1 scant cup (190g) granulated or caster sugar

Zest from one medium sized lemon

1 teaspoon vanilla

3 large eggs, beaten

2/3 cup (90g) all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (110g) almond flour (see notes)

1 1/2 cups (200g) fresh blueberries, divided

1 1/3 cups (140g) confectionary sugar, sifted

1 1/2 to 2 Tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 375 degrees (F). Lightly spray a 9" metal baking pan (measured across the top, not the bottom, of the pan) with canola oil or brushed with butter. Then line the pan with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, lemon zest, and vanilla until light and fluffy (approximately 4 minutes).

3. Add in the beaten eggs, in three additions, beating well between each addition.

4. In a medium bowl, whisk together the all-purpose flour, Kosher salt, baking powder, and almond flour.

5. With the mixer on low speed, add in the dry ingredients in three additions.

6. Add in 3/4 of the fresh blueberries. Mix with a spatula to combine.

7. Spoon the mixture into the prepared pan. Smooth the top with an offset spatula.

8. Place the baking pan on a large baking sheet. Let the loaf rest for 10-15 minutes before placing in the oven.

9. Bake for 15 minutes. Remove from the oven and top with the remaining 1/4 of the blueberries. Return to the oven and bake for another 15 minutes.

10. Loosely cover the top of the loaf pan with a piece of aluminum foil. Continue baking for another 25-20 minutes or until a tester inserted into the loaf comes out clean.

11. Remove from the oven. Let the loaf rest for 10 minutes before transferring the loaf to a cooling rack. Allow the loaf to cool completely. Then transfer to a platter.

12. In a medium sized bowl, whisk together the confectionary sugar and lemon juice. Whisk until smooth. If the mixture is too thick, add a little more lemon juice. If the mixture is too thick, add a little more lemon juice.

13. Pour the lemon icing over the cooled loaf. Cut into thick slices and enjoy!

14. The Blueberry, Almond, and Lemon Loaf will be good for up to three days, wrapped and kept at room temperature. However, it's not likely to last that long.

Important Notes: (1) This is a slightly adapted recipe for the Blueberry, Almond and Lemon Loaf from Yotam Ottolenghi's cookbook "Simple". (2) You can almond flour in the baking sections of most grocery stores and/or at Trader Joe's. (3) Zest your lemon first before cutting it in half to squeeze out the juice. (4) Weighing out the ingredients, especially the almond flour, all-purpose flour, and sugar is key to making a perfect loaf. (5) Always, always place a baking pan under your loaf pan before putting it in the oven. Not only it does it catch any 'spillage' but it prevents the bottom baking faster than the rest of the laof.

Robin's Eggs (May 2022)

Baked Sweet Potato Fries

 

The day I discovered there was such a thing as sweet potatoes fries was one of those 'best days ever'. From that moment on, if sweet potato fries were one of the side choices on a menu, it was always my choice. Of course, with a side of mayonnaise aka my favorite condiment. 

Baked Sweet Potatoes are the healthier alternative to their deep fried counterpart. Not only are they equally flavorful, they are less messy to make. 

The recipe for these Baked Sweet Potato Fries is simple. Which will make them one of your favorite go-tos, especially if you are a big fan of both sweet potatoes and sweet potato fries.

You can peel the sweet potatoes if you want, but I prefer making them with their skins on. When looking for sweet potatoes, look for ones longer versus shorter in shape. Cut the sweet potato in half lengthwise before making 1/4" sized slices. Then cut those 1/4" slices into 1/4" strips. It's okay if you aren't exact in your measurements, but try keeping your cut sweet potatoes as uniform as possible. This will ensure they bake evenly.

The cut sweet potatoes are first tossed in some extra-virgin olive oil, before the Kosher salt, black pepper, garlic powder, smoked paprika spice mixture is sprinkled over them. After sprinkling the spices over the fries in the bowl and on the baking sheet, I prefer the baking sheet option. Because then the fries are tossed, all of the spices not sticking to the olive oil coated fries remain on the pan, not in the bowl.

There are two important things to be kept in mind when making Baked Sweet Potato Fries. First, you need a heavy bottomed, rimmed baking sheet (at least one, maybe two). If your baking sheets are thin, stack two of them together. Second, spread them out in an even layer with enough room so they are not stacked on top of each other or touching. This will help ensure your sweet potato fries turn crispy, rather than remain soggy.

Total baking time ranges somewhere between 43 and 45 minutes. For the first 40 minutes the sweet potato fries are baked in a preheated 400 degree (F) oven. For the last 3-5 minutes, the oven temperature is increased to 450 degrees (F). Check your sweet potato fries for doneness at the 3 minute mark as you want to make sure you don't burn them!

These slightly garlicy, hard to resist Sweet Potato Fries are meant to be enjoyed and devoured as soon as they come out of the oven. After transferring them to a serving platter and giving them a light sprinkling of either Kosher or Sea Salt, put out some bowls of mayonnaise and ketchup. Eat them dipped in your favorite condiment or eat them them plain! I wouldn't be surprised there wasn't a Sweet Potato Fry left on the platter. 

And lastly, if you are looking for a gluten-free side to serve to family and friends, these Baked Sweet Potato Fries are a great option!

Recipe

Baked Sweet Potato Fries

Serves 2-3

Updated May 2022

Ingredients

1 pound (457g) of unpeeled or peeled sweet potatoes (approximately 2-3 depending on size), cut lengthwise into generous 1/4" slices

2 Tablespoon olive oil

1 teaspoon Kosher salt, plus more for finishing

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon smoked paprika

2 teaspoons of cornstarch (optional, see notes)

Optional for serving: Mayonnaise and/or ketchup

Directions

1. Preheat oven to 400 degrees (F).

2. In a small bowl, mix together the Kosher salt, black pepper, garlic powder and smoked paprika, and cornstarch. Stir to blend. Set aside.

3. In a large bowl, toss the sweet potato slices with the olive olive. Transfer the mixture to a large, heavy bottomed, rimmed sheet pan. Note: Make sure the slices are not stacked on top of each other or they will not crisp up.

4. Evenly sprinkle the spice mixture over the sweet potato slices. Toss to coat.

5. Place the sheet pan in the oven and bake for 20 minutes. Carefully turn the sweet potato fries over with a spatula and return to the oven for another 20 minutes. Note: The sweet potatoes will be soft after baking for 20 minutes, do not worry.

6. Increase the oven temperature to 450 degrees (F). Bake the sweet potatoes for another 3-5 minutes to crisp up. Note: At the 3 minute mark, check your sweet potato fries for doneness.

7. Sprinkle the baked sweet potato fries with some additional Kosher or sea salt. Serve immediately plain or with small bowls of mayonnaise and/or ketchup.

Notes: (1) I have made these using both unpeeled and peeled sweet potatoes. I have slight preference for the peeled baked sweet potato fries. (2) I have also made these baked sweet potato fries with and without cornstarch. I like how the cornstarch adds a bit more crispness to the fries.

Thin Mints Martini

The season for Girl Scout Cookies usually begins sometime in January and ends in late April. Year after year the number one selling cookie is the Thin Mints. At some point most of us learn to stock up on boxes of these cookies and keep them stored in the freezer (they taste even better ice cold). So, that sometime during the remaining eight months of the year, you can still satisfy your cravings for Thin Mints. And then there are others of us who live with cookie monsters and the stash of cookies hidden (but apparently not well enough) in the freezer are gone even before the Girl Scout Cookie season comes to an end. Only if you are lucky enough to know a lifelong, bleeds green Girl Scout might you be able to get your hands on some of the stash they are willing to part with. And I happen to be lucky enough. But those coveted boxes of Thin Mints (now under lock and key) sadly won't last until the return of Girl Scout Cookie season. But now I have this Thin Mints Martini, a luscious liquid version of the famed cookies, to do more than simply satisfy a craving for one!

Making a choice between a Girl Scout Thin Mints Cookie and this Thin Mints Martini might be hard for anyone with a cookie sweet tooth. However, I can honestly say I won't mind (as much) if the boxes of stashed boxes of Thin Mints stored in the freezer now magically disappear. Because my desire to muster enough self-control to make these cookies last for the rest of the year seems to have greatly dissipated. As I have this Thin Mints Martini to thank! It's nothing short of being the liquid gold version of the cookies. 

There are multiple versions of recipe for Thin Mints Martinis out there. Some use Creme de Menthe, Creme de Cacao, chocolate liqueurs, chocolate syrup, heavy cream or half-and-half, and/or vanilla flavored vodka to name a few. This recipe is much simpler as it uses ingredients you are likely to have on hand (maybe with one exception). And shall I say this recipe is even slightly less caloric than some of the other versions out there). Equal parts Vodka, Bailey's Irish Cream, a coffee liqueur (like Kahlua), peppermint schnapps, and some ice are all you need. Together those ingredients create the most intoxicating (in a good way) cocktail. If there was ever a throw down for a Thin Mints Martini, this one should be entered as serious contender! I would even go so far as to say it's highly possible it would be declared the winner! 

Perfect to sip on a warm, even hot day, to serve as an after dinner cocktail, or to simply satisfy a Thin Mints Cookie craving, Thin Mints Martinis are surprising light, refreshing, and go down pretty easy. They are deceptively lethal, so sip slowly.

With Mother's Day, bridal shower season, as well as the warmer weather months returning, there may be no better time than to start making Thin Mints Martinis for your family and friends. But especially for your Girl Scout friends! For those of you who host a Kentucky Derby party, think about going the non-traditional route. As there is now a new even more refreshing, sinfully delicious mint flavored cocktail to sip and savor. Move over Mint Julep and make way for the Thin Mints Martini! But in all seriousness, don't wait for a special celebratory occasion or until your stash of Thin Mint Cookies is gone to make one! Cheers!

Recipe

Thin Mints Martini

Makes 1 delicious cocktail

Ingredients

1 ounce Peppermint Schnapps

1 ounce good quality Vodka

1 ounce coffee liqueur (like Kahlua)

1 ounce Bailey's Irish Cream

Ice

Fresh Mint Sprigs

Optional, but for giggles: Girl Scout Thin Mint Cookies

Directions

1. Fill a martini glass with ice.

2. Pour the Peppermint Schnapps, Vodka, coffee liqueur, and Bailey's into a cocktail shaker. Add about 8-10 ice cubes. Shake vigorously for about 12-15 seconds. Pour into the martini glass.

3. Garnish with a fresh sprig of fresh mint. Cheers! Note: These are deceptively lethal, so drink responsibly!

Notes: (1) Feel free to replace the Kahlua with a coffee liqueur from one of your favorite distilleries. (2) You can make a pitcher of the Thin Mint Martinis (no ice added) and keep in the refrigerator until ready to serve. Simply measure out four ounces, pour into a shaker filled with ice, and pour into a martini glass filled with ice.