Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Sunday, December 4, 2016

Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips


Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure
 

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


print recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

  • 1 1/2 cups Flour
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon ground Ginger
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Shortening
  • 1/4 cup packed Dark Brown Sugar
  • 1 Egg
  • 1/2 cup Molasses
  • 1 cup Water
Eggnog Frosting
  • 1/3 cup Butter
  • 3 1/2 cups sifted Confectioner's Sugar
  • 1/2 cup Egg Nog
  • Peppermint Chips

INSTRUCTIONS:

  1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
  2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
  3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
  4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
  5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
  6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
  7. Drizzle cake with frosting and garnish top layer.
  8. Enjoy!
Created using The Recipes Generator









Thursday, December 1, 2016

Candy Cane Cookies/ 12 Days Of Cookies!

I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!


Candy Cane Cookies 
(printable recipe at end of post)
(makes 1 dozen)
3/4 cup Butter
1 cup Sugar
1 large Egg
1 teaspoon Peppermint Extract
1/2 teaspoon Vanilla Extract
2 1/4 cups All Purpose Flour
Red Food Coloring



Preheat oven to 375 degrees
In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
Divide dough in half. Leave one half plain.
Color the other half with red food coloring. 
Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
Twist them together into candy canes. Pinch the ends together.
Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.
I hope you enjoyed these cookies, and thanks for joining me today!
For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!



      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal








yield: 1 dozenprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

  • 3/4 cup Butter
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Peppermint Extract
  • 1/2 teaspoon Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • Red Food Coloring

INSTRUCTIONS:

  1. Preheat oven to 375 degrees
  2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
  3. Divide dough in half. Leave one half plain.
  4. Color the other half with red food coloring.
  5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
  6. Twist them together into candy canes. Pinch the ends together.
  7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!
Created using The Recipes Generator













Thursday, December 17, 2015

Peppermint Candy Cane Bundt Cake/#BundtBakers

This month for the Bundt Bakers group the theme is "Naughty or Nice". Isn't that cute? I was tempted to do a naughty cake just for fun, but I baked a "nice" cake because I already had everything! Yes, sometimes I am that boring and practical! This Peppermint Candy Cane Bundt Cake is fun and tasty and cute, so I think it hits all the marks for something you would enjoy!

peppermint, cake, bundt cake, candy cane
I found this plate at Target and I thought it was cute, and so perfect for this bundt cake theme!
bundt cake, crushed candy canes, white drizzle frosting
Peppermint Candy Cane Bundt Cake

Thursday, December 18, 2014

Candy Cane Bundt Cake with Chocolate Ganache Drizzle /#BundtBakers

It is BundtBakers Day! If you are looking for something special to serve this holiday season, this little Candy Cane Bundt Cake with Chocolate Ganache Drizzle is the answer. I stepped up the white cake batter a notch by adding peppermint extract and red food color swirling through the batter. The chocolate ganache is rich and decadent, and what better time to have decadent than at the holidays! It is topped off with chopped candy cane pieces and adorned with a candy cane Christmas Tree!
 This sweet little treat screams "Merry Christmas"!


Candy Cane Bundt Cake
w/ Chocolate Ganache Drizzle

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 cup Butter
1 3/4 cups Sugar
1/2 teaspoon Peppermint Extract
4 Egg Whites
1/3 cups Buttermilk
Red Food Coloring

Ganache
Milk Chocolate 
1/4 cup Heavy Whipping Cream

Candy Cane Tree
(make this the day before or at least before the cake)
 crushed Candy Canes
Christmas Tree Cookie Cutter 
Pan Spray

Preheat oven to 350 degrees
Grease and flour your bundt pans.
Combine your flour, baking powder, and baking soda.
Set aside.
Mix  your butter and sugar together until creamy.
Add peppermint and mix in.
Add egg whites, beating well.
Add some flour and then alternate with buttermilk and
flour on low until combined.
Remove 1/2 cup of batter and place in separate bowl.
Add food coloring one drop at a time until
you reach your desired color.
Place white batter in your bundt pans but only half as high
as you would go. Add red batter with a large spoon.
Spread it around the pan.
Add additional white batter .
Use a toothpick or skewer to swirl the two colors together.
Bake for 15-16 minutes.
Remove from oven, take a toothpick around 
the edge of each bundt. Let sit 15 minutes.
Remove from pan.
Melt about 5-6 ounces of chocolate in a double boiler.
Heat your whipping cream so it is warm.
You can do this in a microwave. If you want to do 
it on the stove, do it in a separate pan from the chocolate.
Once the cream is warm to the touch, not hot, 
add the cream to the pot of chocolate, and whisk it together.
Cold cream could make your chocolate seize and it
 will not be unusable. 
Drizzle chocolate on your plate. 
Place the bundt cake on the plate and drizzle 
chocolate on it how ever you like. I like
to fill the center because it tastes so good 
with the peppermint pieces.
To make the candy cane tree and star, set your oven 
to 250 degrees. Wipe the inside of the cookie cutters
with pan spray. Place the cutters on a cookie sheet
covered with parchment paper.  Crush your candies
and sprinkle the pieces in the cookie cutters. The higher
you fill them, the thicker they will be. Cook for
10 minutes or until melted. Keep a close watch. 
Remove from oven and let cool. Then remove from
the cookie cutter. This can be made the day
before you want to use it.
Decorate accordingly!
Here is the inside of your peppermint cake.
See the chocolate dripping down the inside! Yum!

Thank you for joining me today!

Check out what all the other #BundtBakers made today!
Thank you, thank you to Laura and Stacy for making it all happen this month!

BundtBakers


Orange and Mint Bundt bread from A Kingdom For a Cake
     
    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

    We take turns hosting each month and choosing the theme/ingredient.

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Tuesday, December 16, 2014

Pfeffernuse Cookies and a Cookie Swap


The holidays are definitely the season of cookies! I have been seeing cookies EVERYWHERE! But I am not complaining. I am rejoicing! Because I love cookies!


 Today I made a pfeffernuse cookie as part of The 3rd Annual Christmas Cookies Recipe Swap.  This recipe was sent to me by Sara from Clever Pink Pirate.  Stop by and see her today. She is baking the cookie recipe I sent her,  Thumbprint Cookies! What is a pfeffernuse cookie? It is a cookie that is popular in Germany, Denmark, and The Netherlands. It is full of wonderful spices that are a treat for the nose and the taste buds. While it is similar to a gingerbread cookie, it has a stronger taste. It contains anise extract, a licorice tasting flavor. But enough talking about it!
Let's give it a taste!

Pfeffernuse Cookies

Wednesday, December 3, 2014

Eggnog Creme Brulee/#FoodieExtravaganza

When I learned that eggnog was the ingredient to use this month for #FoodieExtravanza I was so excited! I had been wanting to make Eggnog Creme Brulee for a while now, and now that I have, I can't believe I waited this long. It is rich, creamy, and has an incredible flavor! 
It will make the perfect ending for your Christmas dinner! 
Eggnog Creme Brulee

Thursday, December 19, 2013

Cardamom Orange Sugar Cookies, a Cookie Swap Party and a $50 Target Giveaway!

 Today I have the pleasure of joining in a Cookie Swap Party! Being a devout cookie lover, I decided to try something a little different this time, and I made a Cardamom-Orange Sugar Cookie.  The flavor of cardamom is one of my favorites (although I seldom use it), and when I saw this recipe from Dede Wilson of  Epicurious.com, I had to try it. I hope you enjoy it too!
 Cardamom Orange Sugar Cookies
2 1/2 cups Flour
1 1/4 teaspoons Ground Cardamom
1/2 teaspoon Salt
1 1/2 cups Butter, room temperature
1 cup + 2 tablespoons Sugar
1 1/2  teaspoons finely grated Orange Peel
1/2 teaspoon Vanilla
1 large Egg
1/2 cup Milk Chocolate Chips, melted
holiday sprinkles
 Whisk your flour, cardamom, and salt together in a bowl. Set aside.
In a mixing bowl, beat your butter and sugar until light and creamy. 
Beat in finely grated orange peel and vanilla.
Add your egg and beat to blend.
Add your flour to the wet ingredients in 3 increments.
Beat on low after each addition, just until blended.
Divide your dough in half. 
Wrap each half in parchment or plastic wrap.
Chill about 45 minutes. Dough can be chilled for
up to 24 hours if you want to make ahead.
Preheat your oven to 350 degrees.
Use a cookie scoop, or you can form with your hands,
and place dough on the baking sheet.
Bake for 8-10 minutes.
Let cool.
Swirl your melted chocolate on top of your cooled cookies.
Sprinkle with holiday colors!

A note about Cardamom~It is an expensive spice. It can be used
in lots of different recipes, not just sweets. It has a unique flavor,
which I love, and I am sure you will too.

Let's meet the hostesses of this fun link party:
Ang from Juggling Act Mama is bringing Toffee Chocolate Chip Cookies
Teri from The Freshman Cook is bringing Cardamom Orange Sugar Cookies
Jamie from Love Bakes Good Cakes is bringing Italian Anise Cookies
Carrie from Frugal Foodie Mama is bringing Biscoff Snickerdoodles
Paula from Call me PMc is bringing White Chocolate Chip Cherry Oatmeal Cookies
Stacey from Glued to my Crafts is bringing Almond Chocolate Cranberry Cookies
Deb from Cooking on the Front Burner is bringing Cranberry Orange Slice Cookies
Jaime from Mom's Test Kitchen is bringing Holiday Vanilla Pudding Cake Cookies
Marilyn from 4 You With Love is bringing Chocolate Peppermint Rice Crispy Treats
Please be sure to hop around and visit all the ladies and check out their tasty cookies! Join the Holiday Cookie Link Party!

a Rafflecopter giveaway

Wednesday, December 11, 2013

Gingerbread Cookies with Eggnog Topping!

Today I am sharing my official cookie of this years Great Food Blogger Cookie Swap. This is my third year participating in this fun, tasty and rewarding holiday activity~I just love it. The cookie swap is a great time because I actually send 1 dozen real, not virtual, cookies to 3 different participants. It is oh, so tasty because I receive 3 dozen yummy cookies from my swap partners.The rewards I reap are because the Great Food Blogger Cookie Swap participates in Cookies For Kids Cancer. This is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.This year we raised $13,778.40 for Cookies for Kids' Cancer! Great fun, great Christmas Cookies and a great cause! Win, Win, Win!!!


So, what did I make this year? One of my old favorites, but with a new twist! 
Gingerbread Cookies with an Eggnog Topping
3/4 cup Butter, softened
1 cup packed Brown Sugar
1 Egg
3/4 cup Molasses
4 cups Flour
2 teaspoons Ground Ginger
1 1/2 teaspoon Baking Soda 
1 1/2 teaspoon Ground Cinnamon
3/4 teaspoon Ground Cloves
pinch of Salt
1/2 bag of Wilton Candy Melts~Eggnog flavor
Cream butter and brown sugar until light and fluffy.
 Add egg and molasses.
Combine flour, ginger, baking soda, cinnamon, 
cloves and salt.
Gradually add the dry ingredients to the creamed mix.
Divide your dough in half and refrigerate it for about 4 hours.
 Preheat your oven to 350 degrees. 
Scoop the dough into balls and place on your baking sheet.
Bake for 8-10 minutes.
Cool completely.
Melt about 1/2 package of candy melts
according to package directions.
Spread the melted melts on top of each cookie.
Let the tops set up.

I packed up the cookies,
decorated the cookie tin, and sent them on their way!

But, I did keep a few for quality control!.
I hope you enjoy this recipe.
Visit the Great Food Blogger Cookie Swap facebook page,
and find out how you can join us next Christmas!
Thank you 
Lindsay from Love and Olive Oil
and
Julie from The Little Kitchen
for all you hard work and dedication!