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

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!
 

Thursday, December 20, 2012

Hot Cocoa Cookies ~ It's the Improv Cooking Challenge!

When I discovered that the 2 ingredients for today's Improv Cooking Challenge were chocolate and marshmallows, I was excited! They are two great items and my head was spinning with ideas. But then I saw this recipe for Hot Cocoa Cookies in Food Network Magazine, and I had to make them. I'm so glad I did. You will love them! They just scream "Merry Christmas"!
Hot Cocoa Cookies
2 1/4 cups Cake Flour
1/4 cup unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 sticks Butter, softened
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 cup Marshmallow Cream

Preheat oven to 350 degrees.
Mix together the cake flour, cocoa powder, baking soda,
and salt in a medium bowl. Set aside.
Beat the butter and sugar in a mixing bowl until light and fluffy. 
Add the egg and vanilla  and beat until incorporated.
Add the flour mixture, a little at a time until just mixed.
Divide the dough in half, wrap it in plastic and 
refrigerate for at least one hour, up to 1 day.
Take 1 piece of dough out of the fridge at a time.
Dust it generously with flour, and roll it out between
2 sheets of parchment paper. Roll to 1/8" thickness.
Line your baking sheets with parchment paper.
Cut out your shapes with cookie cutters.
Refrigerate your cookie cutouts while on the baking sheet
for 30 minutes. Refrigerate the scraps until the dough is
firm again, then reroll and cut out.
Bake for 10 minutes.
Let cool completely.
Sandwich cookies with the marshmallow cream.

Thanks for joining me today.
Check below for all the other great recipes from the Crazy Cooking Challenge.

Friday, December 14, 2012

Holly and Eggnog Tart and a Fun, Fun Giveaway!

 Today, I wanted to make a dessert that would utilize my contributions to the 2012 Deck The Halls Giveaway, and give you a great recipe that would be perfect for Christmas dinner.  Every Christmas I make a special dessert for our special meal. Usually it is a decadent cheesecake topped with chocolate ganache and cherries. This year I wanted to change it up a bit, so I will be making this decadent Holly and Eggnog Tart. Do you notice a theme here? But, no worries! Because it is a special occasion dessert, I don't think there are calories! ;)  My contributions to this fun giveaway include a Wilton Tart Pan, a Wilton Pastry Mat, and some Wilton Mini Cookie Cutters. Here's my recipe, and then the giveaway!!!!!

Holly and Eggnog Tart

Crust
 2 cups Flour
2/3 cup Shortening
2 teaspoon Sugar
2-4 tablespoons Water
1 egg
Red  and Green Food Color

Filling
 (adapted from Pillsbury)
 1 envelope Unflavored Gelatin
1 1/2 cups Eggnog
1 cup Confectioners Sugar
1/4 cup Butter, softened
2 8oz. Cream Cheese, softened
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla

Preheat oven to 450 degrees.
Mix all your crust ingredients except for the water.
I mixed with a food processor, but a fork will work also.
Add the water a tablespoon at a time, and mix well in between.
I ended up using 4 tablespoons. Roll the dough out to the
size of your tart pan.
Pick up the dough and place it into your pan. Press 
the dough close to the sides all around.
Take your rolling pin and roll over the top of the tart pan.
This will release all the dough around the top.
If some of your sides seem thick with dough, 
push the dough into the sides again, and then roll the rolling pin
over the top to remove any excess.
With your extra dough, cut out 12 holly leaves and 
make 12 small round balls of dough~3 for each 
cluster of holly leaves.
Make some egg wash by adding a little water
to a beaten egg. Brush the edge of your crust with the egg wash.
Then brush the bottoms of the leaves and the balls with the egg wash.
and arrange them on the crust.
Now split the egg wash between two small bowls.
Use food color to make one bowl red and one bowl green.
With a small brush, paint the leaves green and the balls 
red. for the berries.
Place parchment paper or foil crumbled up
 under the center leaf to hold it up until
it is done baking.
If you don't use the paper or foil, the leaves will be droopy.
Bake for 9-11 minutes. Cool completely.
Once the crust is cooled remove the paper. There will
be marks in the crust where the paper was, but don't
worry because you will be covering it up.
As your crust cooks and then cools, start on your filling.
Pour 1/2 cup of eggnog into a small sauce pan, 
and sprinkle the unflavored gelatin over it.
Let it stand for 1 minute to soften the gelatin.
After the minute, cook the eggnog on medium until the 
gelatin is dissolved. Remove from heat and set aside.
In a mixing bowl, combine the confectioners sugar, 
cream cheese, and butter. Beat until light and fluffy.
Gradually add the nutmeg, vanilla, gelatin mix, and the rest 
of the eggnog. 
Beat on high until smooth. 
Refrigerate for 15 minutes.
You want the filling to to feel thick when you stir it.
 Fill your cooled crust with the filling.
Refrigerate for 4 hours before serving.
Cut and enjoy!

and now......
2012 Deck the Blogs Giveaway!!




Welcome to the 2012 Deck the Blogs Giveaway hosted by Dreaming All Day with co-hosts Pint Sized Baker, The Freshman Cook and This Gal Cooks. We have also teamed up with Pick Your Plum to make this giveaway even more awesome with a $75 box worth of PYP goodies!! Needless to say, we are all super excited to offer all of these amazing prizes to 5 lucky winners, and want to wish everyone a wonderful Christmas/Holiday season from our families to yours and more importantly, we sincerely want to thank you for taking the time to visit our blogs, and read/view our social media posts over the past year!!

5 lucky winners will be randomly selected by Rafflecopter to win the following prizes!!

  1. $75 Pick Your Plum Box 2. $25 Williams-Sonoma eGiftcard 3. 1 Dozen Cake Pops made by Pint Sized Baker herself! 4. (1) Wilton Pastry Mat, (1) Wilton Tart Pan, (1) Mini Holiday Cookie Cutter Set 5. (2) Jars of Jam from Stonewall Kitchen


a Rafflecopter giveaway