Archive for the ‘Dessert’ Category

Swiss Honey Cakes

This is my hands down favorite Christmas cookie. When you bake them the smell just screams Christmas. Also this is a great option for people who can’t have dairy 🙂

Note: Make the dough at least one day before baking

Yields: 3 dozen cookies


  • 1 cup honey
  • 1/2 cup firmly packed dark brown sugar
  • 1 t baking soda
  • 2 t dark rum or brandy
  • 3/4 cup blanched almonds, chopped
  • 1/3 cup candied citron*
  • 1/4 cup candied orange peel*
  • 1 egg
  • 1 T freshly grated orange peel
  • 1 t ground cinnamon
  • 1 t ground cloves
  • 1/4 t ground nutmeg
  • 3 cups sifted all-purpose flour


  • 1/3 cup sugar
  • 2 T water
  • red glace cherries (optional)
  • chopped citron (optional)

*For a more savory cookie substitute the candied citron and candied orange peel with the grated peel of 1 whole orange and 1 whole lemon.


  1. Combine honey and sugar in a small sauce pan. Heat, stirring to dissolve sugar, until almost boiling; do not boil. Cool until lukewarm, about 20 minutes.
  2. In a bowl dissolve baking soda in the rum.
  3. Add the honey mixture to a large bowl. Stir in almonds, citron, candied orange peel, egg, fresh orange peel, cinnamon, cloves, nutmeg, and baking soda mixture. Gradually add flour to make a soft, sticky dough. Cover bowl with plastic wrap and refrigerate overnight or for several days.
  4. Preheat over to 350 degrees F.
  5. Roll out dough on a lightly floured surface into a 10×12 inch rectangle. Slide a large cookie sheet under dough
  6. Bake in the preheated oven for about 20 minutes or until cake is slightly browned and the center springs back up when lightly touched with finger.
  7. Meanwhile prepare glaze: Heat sugar and water in a saucepan, stirring to dissolve sugar. Simmer for 4 minutes.
  8. Brush hot glaze over the hot cake while still on the cookie sheet. With a sharp, wet knife, cut cake into squares or rectangles. Do not separate until completely cool

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Fruit, sugar, chocolate…. what couldn’t be good about this combination?? Honestly this was my favorite candy growing up, and one of my father’s favorite candies as well. Some of my earliest memories are of stopping at a candy store on our way to my grandparents and picking up a small bag of this delicious treat, we both prefered dark chocolate, and the bag would always be finished by the time we arrived.

This treat is deliciously easy to make, and only requires a bit of patience. Also, another perk, if there is leftover chocolate I love making an impromptu fondue with fruit such as strawberries, apples or pears.

Chocolate Covered Candied Orange and Lemon Peels


  • 2 oranges and 2 lemons (or all oranges or lemons, which ever you prefer)
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 3 large bars or 4 smalls bars dark or milk chocolate


  1. Cut fruit in quarters, then peel fruit making sure to keep peel in tact. Slice peel into prox 1/8th inch wide strips.
  2. In a saucepan bring water and sugar to a simmer. Add peels and cook until saturated, about 30 – 45 minutes, stirring several times.
  3. Lay candied peels on a baking sheet covered with wax paper and let dry. This should take 3-6 hours, if you want to dry them overnight or are in a humid environment then you can put them in the fridge.
  4. In a double boiler (ie, a bowl over a saucepan) melt the chocolate. Take the candied peels, dip them in the chocolate with a fork, and then place on another baking sheet covered with wax paper.
  5. Let chocolate harden (either by leaving out or by placing the pan in the fridge.)

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