Chocolate Ginger Cookies

Mike calls these particular cookies "hybrids" - the best from Martha Stewart's Chewy Chocolate Ginger Cookies and Ina Garten's Ultimate Ginger Cookies. He loves how Ina makes hers with 1 1/4 cups of chopped, candied ginger, but wanted the chewy texture and chocolate chunks in Martha's. Combining the two recipes somehow worked. They are full of ginger: grated fresh, chopped candied and ground. The semi-sweet chocolate chunks combined with molasses and assorted spices (cinnamon and nutmeg) compliment and give these cookies a nice, rich flavor. Rolled in sugar, mmm!

Ginger Cheesecake Bars

What could be better in the heat of Summer than a refreshing and cool cream cheese bar? Mike made these bars using the recipe in Martha Stewart's Cookie Book (pages 272-273) and displays them on Martha's small, square cake stand from Macy's (a birthday present from Elaine - thank you)!  A non-traditional crust is made with ginger snaps instead of graham crackers, and chopped, candied ginger is mixed with the cream cheese filling. They make for a wonderful twist on the classic cream cheese bar, and are especially good slightly chilled!

Cupcake Anyone?

Perfectly swirled frosting atop the perfect little cake. What could be better? Kenn made these multi-flavored cupcakes for a party, and boy, were they the hit of the night. Presented on a stack of jadeite cake stands, no one could resist taking one (or two) for themselves. Freshly baked the "morning of" - they were a perfect party dessert. Easy to make, easy to present, and best of all, easy to eat!

5 Stars for Kenn!

What an absolutely creative and delicous way to bring smiles to the associates of a Macy's store, than to present them with Star Cookies - right before the Fourth of July! Kenn created these delectable bites with Martha Stewart's Star Cookie Cutters (available at Macy's). He gave them a flood of royal icing (in red, of course), and gave them to his favorite Macy's folk! Boy, were they surprised - and amazed that they were so nicely wrapped and presented.  It's a nice gesture that everyone should do when they have time. A little goes a long way, as they say. Although - I'm not sure the cookies lasted THAT long!

Luscious Lemon!

Somehow, lemon just says "Spring. Or Summer!". And what better way to infuse the season than with a glazed pound cake? Kenn's wonderful Lemon Pound Cake (taken from Ina Garten's recipe) looks especially delicious and delightfully presented with sliced lemons. Topped with a lemon glaze, who couldn't resist a piece of this traditional, tart dessert. Pound cakes make perfect hostess gifts and travel well. Anyone would be delighted to receive one of Kenn's Pound Cakes!

Apricot Almond Rose Cake

What does one do with a box full of over ripe apricots? Mike whipped up some apricot preserves and then began with a Martha Stewart Almond Pound Cake recipe. Half the batter was poured into 10-cup bundt pan, and a layer of the apricot preserves and sliced, toasted almonds came next. The added the remaining batter. Mike used (christened) his new, "Rose" bundt pan from Williams Sonoma. When the cake was cooled (and, thankfully, easily removed), a glaze of apricot puree, confectioner's sugar and vanilla was brushed on. More toasted almond slices were sprinkled around to finish it off. It was a delicious way to dress up a basic pound cake, for summer, or anytime of the year.

Pucker up!

Mike dusted off (with flour, of course) the ol' cookie sheets! These Dark Chocolate  Cookies with Sour Cherries from the Martha Stewart Cookies book (pages 98-99) will sure to please any fruit and chocolate lover. The tart, chewy, dried cherries contrast nicely with the bittersweet chocolate chunks (along with dark brown sugar and dutch processed cocoa) to make a deliciously dense cookie. Chewy, decadent and quite flavorful - they are highly recommended for a rich, dark, "bite of summer".