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To assemble the cookies, spoon a generous teaspoon of orange curd onto the flat side of a cookie. Repeat until you’ve covered half of the cookies. Top with the remaining cookies and gently press together. Store in the refrigerator until ready to serve. Sprinkle the tops with the powdered sugar before serving.

MAKES 20 SANDWICH COOKIES (½ cup of curd)

SHORTBREAD

½ cup (1 stick) unsalted butter, softened and cut up

1 ½ teaspoons grated orange zest

¾ cup granulated sugar

2 egg yolks

1 ¼ cups all-purpose flour

2 tablespoons cornstarch

½ teaspoon ground cardamom

¼ teaspoon salt

ORANGE CURD FILLING

¼ cup fresh orange juice

¼ cup granulated sugar

3 egg yolks

Pinch of salt

2 teaspoons grated orange zest

2 tablespoons unsalted butter

Powdered sugar for sprinkling

Banana Cupcakes with Brown Butter Cream Cheese Frosting

When the winter egg supply runs low, I’m particular about where I use my eggs. These cupcakes are worthy of those precious orbs. Moist and luscious with ripe bananas, toasted walnuts, and allspice, they’re crowned with a nutty-tasting butter frosting.

* * *

To make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners or coat with nonstick cooking spray. Whisk together the flour, baking powder, allspice, baking soda, and salt in a medium bowl.

Beat the butter, granulated sugar, and vanilla in a large bowl with an electric mixer at medium speed for 3 minutes or until light and fluffy. Reduce the speed to low and add the eggs and egg yolk, one at a time, beating well after adding each one. Beat in the flour mixture in three parts alternately with the milk, beginning and ending with the flour. Beat in the bananas and stir in the walnuts. Spoon the batter into the muffin cups (they will be almost full).

Bake the cupcakes for 25 to 30 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.

To make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan over medium heat and cook for 2 to 3 minutes, or until the milk solids in the bottom of the pan turn brown and the butter smells nutty, reducing the heat to medium-low or low if the butter is cooking too fast. Watch carefully so the butter does not burn. Pour into a medium bowl and chill in the refrigerator for 30 minutes, or until the consistency of softened butter, stirring occasionally.

Beat the browned butter with an electric mixer at medium speed until smooth. Beat in the cream cheese and vanilla. Slowly add enough of the powdered sugar to make a spreadable frosting. Pipe the frosting on top of each cupcake using a pastry bag and a star tip, or spread with a spoon, leaving the edges of the cupcake showing.

Serve at room temperature. Store in the refrigerator for up to 3 days.

MAKES 12 CUPCAKES

CUPCAKES

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground allspice

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 eggs plus 1 egg yolk

¼ cup milk

2 very ripe bananas, mashed (1 cup)

½ cup chopped walnuts, toasted (see Note, Cranberry-Pear Bread Pudding)

FROSTING

4 tablespoons unsalted butter, cut up

4 ounces cream cheese, softened

¼ teaspoon vanilla extract

1 ¾ to 2 cups powdered sugar

POSTSCRIPT: IN MEMORIAM

During the editing of this book, one of my three girls, Crazy Lulu, became ill and died suddenly. The necropsy showed an egg had become lodged in her abdomen, resulting in a severe infection. Losing a chicken is as difficult as losing any beloved pet. We all miss her dearly, especially her coop mates, but we’re thankful that she shared her life with us.

—JANICE COLE

Index

A

Almonds

Almond Poppy Seed Cake

Frozen Chocolate-Almond Meringue Cake

Maple-Caramelized Almonds

Miniature Almond-Filled Cream Puffs

toasting

Apples

Brown Sugar-Apple Custard Pie

Fruit-Filled