SWS – Marble Biscotti

You know, I’m not the kind of person that likes to create chaos or incite unrest among the masses – but I feel compelled to point out a glaringly obvious fact about these cookies ~

Sabrina has made them at least 5 times times over the past few months…….and I’ve yet to see one of them.

How does that expression go, Dad? “Just sayin’?


Marble Biscotti – adapted from Great Cookies

  • 2 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 3/4 cup unsalted butter – slightly firm
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 3 oz. good quality bittersweet or semisweet chocolate, melted

Preheat the oven to 350°F. Line a large baking sheet with baking paper.
In a medium bowl, sift together the flour and baking powder. Set aside. In the large bowl of an electric mixer, cream butter until smooth, about 1 minute. Add the sugar in a steady stream, then beat for 2 minutes longer. Beat in the eggs, one at a time, scraping the bowl occasionally. Beat in the vanilla. On low speed, mix in the sifted ingredients in two additions, mixing just until incorporated.
Divide the dough in half and place half of it into a large bowl. Working one bowl at a time, drizzle spoonfuls of half the chocolate over the top of the dough, then cut through the dough with a spatula – do not overmix; you want the marble effect.
Transfer the batter to the prepared sheet, shaping it into a 12×2 inch log. Repeat the procedure with the remaining dough.
Bake for 25-30 minutes or until logs are firm and their bottom is lightly browned. Remove from the oven, set over a wire rack to cool for 20-25 minutes. Reduce the oven temperature to 300°F. Line a large baking sheet with baking paper.
With a serrated knife, slice the logs into ½ inch slices. Place them onto prepared sheet then bake for 10 minutes each side or until golden. Cool completely in the pan over a wire rack.

Makes about 30

SWS – Black and White Cookies

This is a very special edition of Sweets With Sabrina  – because yesterday, it was her best friend Alyssa’s 16th birthday.

Happy birthday Alyssa!


disclaimer: Sabrina is not as short as she appears in this photo …….

Sabrina is quickly becoming known in her circle of friends as the go-to girl for birthday sweets … which tickles me to no end…. because clearly, the apple didn’t fall far from the tree.

I only wish I could apply that analogy to my mother’s artistic ability… which, judging from the fact that I draw penguins with shoulders (my father will NEVER let me live that down) bypassed me completely and went straight to Sabrina….


Black and White Cookies – adapted from Martha Stewart

1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 tbs unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 tsp vanilla extract, divided
1/3 cup low-fat buttermilk
2 cups confectioners’ sugar
1 tbs plus 1 tsp light corn syrup
2 1/2 tsp freshly squeezed lemon juice
1 tbs unsweetened cocoa powder

Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 tsp vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour mixture.

Drop dough onto parchment lined baking sheets using a #30 cookie scoop Chill for at least one hour before baking. When ready to bake, preheat the oven to 350 degrees. Space the cookies at least one inch apart to allow for spreading. Bake until bottoms turn golden, about 10-12 minutes. Transfer to wire racks; let cool completely.

Make Icing: Whisk confectioners’ sugar, corn syrup, lemon juice, remaining 1/4 tsp vanilla, and 1 tbs water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa. If necessary, thin with a little water.

Working on the flat side of cooled cookies, spread white icing on half of each cookie and cocoa icing on other half; let set 30 minutes.

SWS – Snickerdoodles

Today is an exciting day for two very good reasons:

1. I discovered that there are only 8 weeks remaining to the school year….. (yay!)

2. I am pleased to announce the beginning of a stellar new feature/category here on Megan’s Sweet Life

Without further adieu……I present to you…..

Sweets with Sabrina!

You’ve heard her name, admired her artistic ability, and now, you will be able to see what inspires her in the kitchen!


photo credit:  ccp

Snickerdoodles – adapted from Martha Stewart

2 3/4 cups all-purpose flour
2 tsp baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs

2 tbs. granulated sugar
2 tsp. ground cinnamon

Preheat oven to 350F. Sift together flour and baking powder into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.