Fruit Desserts | Saveur

Peach Cobbler

Barry Sorkin — Mon, 11 Jul 2016 16:00:00 +0000

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.

Featured in “4 Barbecue Side Dishes to Bring Home, No Smoker Required.”

Yield: 6

Time: 1 hour 20 minutes

Ingredients

For the peach filling:

3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
½ cup sugar
2 Tbsp. fresh lemon juice
2 tsp. almond extract
½ tsp. ground cinnamon

For the topping:

1 cup light brown sugar
¾ cup all-purpose flour
12 Tbsp. cold unsalted butter, cubed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
¾ cup sliced almonds

Instructions

Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.
Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.
Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.
Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.

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Rhubarb Mousse

SAVEUR Editors — Mon, 18 Mar 2019 22:53:35 +0000

Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks. Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks

There’s so much more to rhubarb than pie—this tasty harbinger of spring is just as alluring in a simple mousse. Enjoy the sweet-tart creamy dessert chilled or frozen in ramekins.

Featured in “Good Stalk: Rhubarb” by Dara Moskowitz Grumdahl.

Yield: Makes 4½ cups

Time: 1 hour 30 minutes

1 lb. rhubarb, trimmed and cut into 1-in. pieces
⅓ cup unsweetened apple juice
½ cup packed light brown sugar, divided
½ tsp. kosher salt
¼ tsp. ground cinnamon
2 large egg yolks
2 large egg whites
½ cup heavy cream
1 tsp. vanilla extract

Instructions

In a small pot over high heat, bring the rhubarb and apple juice to a boil. Turn the heat to medium-low, cover, and cook until the rhubarb is tender, about 4 minutes.
Transfer to a blender, add 1 tablespoon of the sugar, the salt, and cinnamon, and blend until smooth.
Return the rhubarb mixture back to the pot, whisk in the egg yolks and remaining sugar, and turn the heat to medium. Cook, whisking continuously, until slightly thickened, about 3 minutes. Transfer to a large bowl and set aside to cool.
In a another large bowl, use a hand mixer to beat the egg whites until stiff peaks form. Rinse and dry the beaters. Using a silicone spatula, gently fold the whites into the rhubarb mixture.
In a medium bowl, use the hand mixer to beat the cream and vanilla until stiff peaks form. Gently fold the whipped cream into the rhubarb mixture. Divide among serving cups, cover with plastic wrap, and refrigerate. Serve chilled.

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Bananas Foster

SAVEUR Editors — Mon, 18 Mar 2019 22:38:01 +0000

Maura McEvoy

Ah (or maybe ugh), to be the sole female sibling running a family-owned business some 70 years ago. In 1951, the late Ella Brennan, manager of the still-famous Brennan’s restaurant on New Orleans’ Bourbon Street, found herself saddled with one older fruit-broker brother unloading his banana surplus, and another one demanding she devise a dessert to honor of his crime-commissioner crony, Richard Foster. Ella’s epiphany—bananas sautéed in brown sugar, butter, and combustible liquor, then torched—remains a top reason to eat in the Crescent City. Our Bananas Foster recipe uses banana liqueur in addition to classic rum, heightening the banana flavor in this caramelized dessert.

When choosing a banana liqueur, steer clear of the artificially flavored party mixers. We fuel the flames with Giffard’s Banane du Brésil, made with real bananas and cognac, and finished in oak barrels.

Featured in “New Orleans” by Lolis Eric Elie in the April 2013 special feature.

Yield: 4–6

Time: 15 minutes

4 ripe medium bananas, peeled
8 Tbsp. unsalted butter
1 cup light-brown sugar, packed
1⁄2 tsp. ground cinnamon
1⁄4 cup banana liqueur
1⁄4 cup dark rum
Vanilla ice cream, for serving

Instructions

Quarter the bananas by cutting them in half once lengthwise, then once again crosswise. In a large skillet over medium-high heat, combine the butter, brown sugar, and cinnamon, and cook, whisking frequently, until the butter is melted and the sugar is fully incorporated, 4–6 minutes. Add the banana liqueur and bananas, and cook, stirring gently, until the bananas are softened and slightly caramelized, 4–6 minutes more. Add the rum, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down. Divide the bananas and their sauce among individual bowls and serve hot, with vanilla ice cream.

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Apple Fritters with Vanilla Sugar

Leah Koenig — Tue, 12 Sep 2023 18:41:38 +0000

Reprinted from Portico: Cooking and Feasting in Rome's Jewish Kitchen by Leah Koenig. Copyright © 2023 by Leah Koenig. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved. Copyright © 2023 by Kristin Teig

This recipe, adapted from Leah Koenig’s new book Portico: Cooking and Feasting in Rome’s Jewish Kitchen, is a perfect dessert to end a Rosh Hashanah dinner or any autumnal feast. It takes inspiration from two sources: The first is a handwritten cookbook, Dal 1880 ad Oggi: La Cucina Ebraica della Mia Famiglia, which Koenig encountered in her initial research during the COVID-19 pandemic. The book was written by Donatella Limentani Pavoncello, a Roman Jew who took shelter in Catholic convents during World War II and later documented her heritage and history through food. The second source of inspiration comes from the friggitori (“fryers”) of the Jewish Ghetto neighborhood of Rome. During the 300-year-long period in which Jews were forced to live within a gated four-block portion of the city, Jewish street vendors used inexpensive oil and scraps of ingredients to make delicious fried snacks for passersby. Now the fritti tradition, perfectly applied in this recipe to firm crisp apples that fry up in a flash, is foundational to the city of Rome and its culinary culture.

Yield: 6–8

Time: 25 minutes

Ingredients

For the vanilla sugar:

¾ cup sugar
1 vanilla bean, split lengthwise, seeds scraped and pod reserved

For the apple fritters:

1½ cups all-purpose flour
3 Tbsp. sugar
½ tsp. baking soda
½ tsp. kosher salt
1½ cups milk
4 large Honeycrisp or Granny Smith apples (1½ lb.) apples (1½ lb.), peeled, cored, and sliced into ½-inch thick rings
Vegetable oil, for frying

Instructions

Make the vanilla sugar: In a food processor, pulse the sugar and vanilla seeds until combined. Transfer to a jar, bury the reserved pod in it, and cover tightly. (The sugar can be used right away, but it can also be stored at room temperature for up to 1 year.)
Make the apple fritters: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the milk and whisk until smooth.
Into a large skillet, pour the oil to a depth of ½ inch and turn the heat to medium-high. When it’s hot and shimmering, working in batches, dip the apple rings into the batter, let the excess drip off, and carefully slide them into the oil. Fry until golden brown, 2–3 minutes per side. Using tongs or a spider skimmer, transfer to a paper towel-lined plate. Sprinkle with the vanilla sugar and serve immediately. (Reserve the remaining vanilla sugar for another use.)

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Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 25–30 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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Sour Cherry Crumble

Stacy Adimando — Mon, 10 Jun 2019 13:03:47 +0000

Photography by Brian Klutch

Whether you call it a crisp or a crumble, this easy recipe from Stacy Adimando requires just a baking dish and a few bowls. Delicious right after it cools, sour cherry crumble is arguably even better the next day for breakfast. Using natural cane sugar—which is less refined and slightly coarser—helps keep it from being overly sweet.

Featured in: Sour Cherries Are Summer’s Greatest, Most Fleeting Gift.

Yield: 8

Time: 1 hour 45 minutes

Ingredients

For the crumb:

1 cup all-purpose flour
¹⁄₂ cup firmly packed light-brown sugar
2 Tbsp. natural cane sugar
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. kosher salt
9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

8 cups fresh sour cherries (about 2 lb. 12 oz.)
¼ cup tapioca flour (tapioca starch)
¹⁄₄ cup natural cane sugar
1 tsp. pure vanilla extract
Finely grated zest of ½ small lemon
1 pinch ground cinnamon
1 pinch kosher salt
Vanilla ice cream, for serving

Instructions

Make the crumb: In a large bowl, mix the flour, both sugars, the cinnamon, and salt. Add the butter and squeeze the mixture firmly and repeatedly with your fingers, scooping up the bits from the bottom of the bowl until the mixture feels moist and comes together in golf-ball-size crumbles. Cover the bowl with plastic wrap and refrigerate until firm, about 30 minutes.
When ready to bake, set a rack in the center of the oven and preheat to 350°F. Gently pit the cherries, recruiting help as needed, and transfer to a large bowl. Stir in the tapioca flour, sugar, vanilla, zest, cinnamon, and salt.
Quickly transfer the cherry mixture to a 10-inch ceramic baking dish or pie plate. Sprinkle the topping evenly on top to cover the cherries, crumbling it into smaller pieces as you go.
Bake on a foil-lined, rimmed baking sheet until the juices are thickened, syrupy, and bubbling slowly and the top is lightly golden, about 50 minutes. Remove to a wire rack and let cool completely (or nearly). Serve with vanilla ice cream.

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Borůvkový Koláč (Blueberry-Poppy Seed Squares)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:07 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Floral poppy seeds perfume tart fresh blueberries in the filling for borůvkový koláč, a traditional Czech dessert. The seeds must be ground to release their flavor; buy them pre-ground from Kalustyan’s, or grind whole seeds as finely as possible using a spice grinder, blender, meat grinder, or mortar and pestle. Poppy seeds turn rancid quickly, so buy them from a source with reliable turnover, then store whatever’s left in the freezer. When lining the pan with dough in step 1, it may be helpful to use the bottom of a water glass to press it into an even layer.

Featured in “Flower Power,” by Gabriella Gershenson.

Yield: 12

Time: 2 hours

20 Tbsp. softened unsalted butter, divided, plus more for greasing
1½ cups sugar, divided
3 cups all-purpose flour, divided, plus more for dusting
¾ tsp. kosher salt, divided
¼ tsp. vanilla extract
4 cups blueberries, fresh or frozen, divided
2 Tbsp. fresh lemon juice
½ tsp. ground cinnamon
1½ cups ground poppy seeds (see headnote)
½ cup heavy cream

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 9-by-13-inch metal baking pan. Using a stand or handheld mixer on medium-high speed, beat 16 tablespoons of the butter and ½ cup of the sugar until pale and fluffy, about 2 minutes. Add 2½ cups of the flour and ½ teaspoon of the salt and beat until just combined. Press the dough (see headnote) evenly into the bottom and halfway up the sides of the prepared pan. Chill for 20 minutes, then bake until lightly browned, about 20 minutes. Set aside to cool completely.
Meanwhile, make the streusel: In a small bowl, use a fork to combine ¼ cup of the sugar; the vanilla; and remaining butter, flour, and salt until coarse crumbs form.
In a medium pot set over medium-high heat, stir together 3 cups of the berries, the lemon juice, cinnamon, and remaining ¾ cup of sugar. Cook, stirring occasionally, until the berries burst, about 20 minutes. Remove from the heat and stir in the remaining berries. Set aside.
In a small bowl, stir together the poppy seeds and cream, then use a silicone spatula to spread evenly over the crust. Top with the blueberry mixture, spreading it to the edges, then sprinkle with the streusel. Bake until bubbly and lightly browned, about 40 minutes. Allow to cool completely before cutting into squares.

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Strawberries with Wine

José Andrés — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This strawberries with wine recipe from chef José Andrés makes the perfect end to an evening of grilling. Red wine is reduced with spices and bright citrus zest, then drizzled over fresh strawberries, ice cream, and grilled bread to make this simple, delicious dessert.

Featured in, “Menu: Chef José Andrés’ Fourth of July.”

Yield: 4

Time: 40 minutes

2 cups red wine
¹⁄₄ cup sugar
1 bay leaf
1 cinnamon stick
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Freshly ground black pepper
4 (¾-in. thick) slices white country bread
¹⁄₄ cup olive oil
1 pint strawberries, hulled and halved
Vanilla ice cream, for serving
Mint leaves, for garnish

Instructions

In a medium saucepan, stir together the wine, sugar, bay leaf, cinnamon, lemon zest, orange zest, and black pepper. Bring to a boil over high heat, then turn the heat to medium-low and simmer until reduced to approximately ⅓ cup, about 30 minutes. Set a fine sieve over a medium bowl and pour in the sauce; keep warm.
Light a grill. Brush the bread with the olive oil and place on the grates; grill, turning once, until charred on both sides, 5 to 7 minutes.
To serve, divide the toast among 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint. Serve immediately.

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Knedle (Croatian Plum Dumplings)

Dragica Karazija — Wed, 24 May 2023 15:15:41 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Grandmas Project, a heartwarming film series devoted to uplifting grandmothers and their food traditions around the world, introduced us to these old-school Croatian plum dumplings. The recipe comes to us from Dragica Karazija, who lives in Zagreb and was filmed by her granddaughter Iva Radivojevic. Dragica omits the sugarcube in her version, but we find it adds welcome sweetness. Apricots are also traditional and may be used instead of the plums.

Yield: 5

Time: 1 hour 30 minutes

2 lb. 2 oz. russet potatoes (about 2 large), peeled and coarsely chopped
2 cups all-purpose flour, plus more for dusting
½ tsp. baking powder
½ tsp. fine salt
2 large eggs, beaten
1 Tbsp. olive oil (not extra virgin) or vegetable oil
1 lb. 5 oz. very ripe black plums or apricots (about 5), halved longitudinally and pitted
10 sugarcubes (optional; see headnote)
4 Tbsp. unsalted butter
⅓ cup breadcrumbs, preferably homemade
2 Tbsp. sugar

Instructions

To a medium pot, add the potatoes and cover with cold water by 1 inch. Bring to a boil, then turn the heat down to maintain a strong simmer and cook until the potatoes are soft, 15–20 minutes. Strain and return them to the pot, then mash until no lumps remain.
Into a medium bowl, sift together the flour, baking powder, and salt and whisk to combine. Scrape the potatoes onto a well-floured surface, then cover with half of the flour mixture and knead gently to incorporate. Repeat with the remaining flour.
Make a well in the center of the dough and add the eggs and oil. Working inward, begin folding the dough toward the center, kneading it as you go and adding more flour as needed to prevent sticking. Continue kneading until the wet ingredients are fully incorporated and the dough is a shaggy mass.
Bring a large pot of water to a boil. Cut the dough in half and roll gently to form two logs. Divide each log into 5 equal pieces. Working with one piece, use your palms to gently flatten, then place a halved plum on top with the cavity facing up. Place a sugarcube in the cavity if desired, then pinch the sides over to cover and seal the plum in the dough. Roll gently to smooth the surface. Transfer back to the floured surface and repeat with the remaining plums.
Boil the knedle until puffy and soft, about 12 minutes. Meanwhile, in a small pan set over medium-high heat, melt the butter. Add the breadcrumbs and cook, stirring occasionally, until golden and fragrant, 4–5 minutes.
Strain the knedle and transfer to a platter. Sprinkle with the sugar and breadcrumbs and serve immediately.

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Icelandic Rhubarb Bars

Benjamin Kemper — Mon, 08 May 2023 20:49:46 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

People flock to Brauð & Co.—one of Reykjavik’s busiest bakeries—for the crackly sourdough bread, but on a recent visit, it was a different baked wonder that (sorry, couldn’t resist) took the cake. I’m talking about hjónabandssæla, or “happy marriage cake,” essentially Icelandic rhubarb bars that fall somewhere between a fruit crumble and an oatmeal cookie. They have three layers: a soft, oaty crust on the bottom; a crisp streusel up top; and a middle oozing with rhubarb compote that acts as a sweet, sticky mortar, binding the pastry together. Cooked rhubarb can be rather beige; to amp up the fuchsia, add a chunk of red beet to the pan with the rhubarb (don’t worry, it won’t impart any flavor).

Note: The butter quantities (converted from metric, hence the odd numbers) are correct—these are some boldly buttery bars!

Yield: 10-20

Time: 2 hours 5 minutes

Ingredients

For the rhubarb:

1½ lb. rhubarb, sliced into 1-in. lengths, divided (about 2 cups)
½ cup turbinado sugar
Pinch salt
Two 2-in. pieces of red beet, optional (see headnote)

For the crust:

2¾ cups all-purpose flour
2½ cups quick oats
2 tsp. baking soda
1½ cups turbinado sugar
1¼ tsp. kosher salt
2 large eggs, at room temperature
27 Tbsp. unsalted butter, at room temperature, cubed

For the crumble:

1 Tbsp. whole milk
2 egg yolks
1½ cups all-purpose flour
1¼ cups light or dark brown sugar
18 Tbsp. unsalted butter, at room temperature, cubed
1¼ cups quick oats
1 cup rolled oats

Instructions

Make the rhubarb: Position a rack in the center of the oven and preheat to 350°F. In a pie plate or 8-by-8-inch baking pan, toss the rhubarb, sugar, salt, and beet if using. Bake until the rhubarb is soft and spreadable, stirring halfway through baking, about 1 hour 5 minutes. Discard the beet. (Leave the oven on.)
Meanwhile, make the crust: In a medium bowl, whisk together the flour, quick oats, and baking soda. To a food processor, add the salt, sugar, and eggs and blend until combined, about 2 minutes. Add the flour and pulse to combine, then scatter with the butter and pulse until the dough is uniform and no butter pieces are visible. Transfer three quarters of the dough to a greased 9-by-13-inch sheet pan and press into an even layer. Scrape the remaining dough into a bowl and set aside. (Do not clean the food processor.)
Make the crumble: In a small bowl, whisk together the milk and yolks and set aside. To the empty food processor, add the flour, brown sugar, butter, quick oats, and rolled oats and pulse until a crumbly, shaggy mass forms.
Assemble the rhubarb bars: Turn the oven to 325°F. Spoon the rhubarb and its juices in an even layer atop the dough, then sprinkle the remaining dough evenly over the top. Drop the crumble in large, irregular chunks over all, then brush evenly with the yolk mixture.
Bake until the rhubarb bars are firm and lightly browned on top, about 40 minutes. Cool to room temperature before cutting into squares (as large or as small as you like).

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Apple Snow

J.R. Ryall — Fri, 16 Dec 2022 14:48:30 +0000

Photography by Cliodhna Prendergast

Apple purée has gone somewhat out of fashion, though it remains one of life’s simple pleasures. It was once a staple dessert in most households in Ireland, usually served with cream, custard, or ice cream. Apple snow is apple purée’s fluffy sibling. The addition of whipped egg white makes the strained fruit lovely and light—and it is particularly good when made with first-of-the-season tart baking apples. At Ballymaloe House in County Cork, head pastry chef J.R. Ryall uses the Bramley’s Seedling variety, but if you can’t find them, Granny Smiths work nicely, too. Serve the simple, fluffy mousse with very cold cream, a sprinkle of dark muscovado sugar, and crisp shortbread or oatmeal cookies.

This recipe is adapted from Ballymaloe Desserts by JR Ryall (Phaidon 2022).

Yield: 6

Time: 1 hour 30 minutes

1 lb. firm cooking apples, such as Bramley’s Seedlings
¼ cup superfine sugar, plus more
2 Tbsp. cold water
2 extra-large egg whites
Dark muscovado sugar, for sprinkling
Very cold heavy cream
Shortbread or oatmeal cookies (optional)

Instructions

Make the apple purée: Peel, quarter and core the apples, then cut each quarter in half and place in a medium pot. Add the sugar and 2 tablespoons of cold water, cover the pot with a tight-fitting lid, and set over low heat. Cook until the apples are completely soft and collapsed, 8–12 minutes, then turn off the heat and set aside to cool slightly.
Set a medium-mesh strainer in a large bowl, transfer the apple purée into it, then use a silicone spatula to press the apples into the bowl to make a smooth purée. Season to taste with more sugar, then set aside to cool to room temperature.
In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks. (Take care not to overbeat as the whites can begin to turn grainy.) Using a silicone spatula, fold the whites into the cooled apple purée, cover, and transfer to the fridge to chill, about 1 hour.
When the apple snow is cold, spoon into pretty glasses, sprinkle with dark muscovado sugar, and serve with cold cream on the side for drizzling and shortbread or oatmeal cookies, if desired.

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