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

Celebrate It! Blog Link Party!

It's time for Celebrate It!
Hi there! Thanks so much for stopping by!
I know everyone is busy decorating, cooking, shopping, baking and getting ready to celebrate the holidays, so let's get to the party and have some fun!

Last weeks 3 most clicked links: 

Old Fashioned Christmas Decorations 
from 


20 Easy and Festive Holiday Bark Recipes
from
Turkey Round Up
from
 





Let's start the party!

Candy Cane Cookies/ #christmascookies

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













Sunday, November 27, 2016

A Trio of Brittle / #SundaySupper

If you love making sweet treats for friends, family, co-workers, and just about everyone you know, you are going to love this Trio of Brittle! I have been making brittle for at least 10 years, maybe longer. It all started when I wanted to make a gift for some long time friends, and I could not decide what to make for them. Having had known them a while, they had already tried it all! So I came up with these brittles, and about 10 other flavors, and the rest is small time history!  

Today I made Hot and Spicy Peanut Brittle, Cashew Brittle, and Turtle Brittle. If you have never made brittle before, you should know that it requires patience, and a really, really good candy thermometer! But homemade brittle is worth the time and energy. Once you make this, you will never buy it again. You will make it forever, mostly because your friends and family will always want more!

A Trio of Brittle

(Printable recipe at end of post)  

2 cups Sugar
1 cup Light Corn Syrup
1/2 cup Water
3 cups Cashew Pieces or (1 cup caramel bits+1 cup chopped chocolate + 2 cups Pecans) or (25 ounces of Hot and Spicy Peanuts)
1 teaspoon Salt
2 teaspoons Butter
2 teaspoons Baking Soda 
Pan Spray
Baking Sheets or Shallow Pans 

This is the basic brittle recipe. In the recipe above I have listed "3 cups of Cashew Pieces" as an ingredient. That is the only ingredient that changes. The rest of the recipe stays the same. So, lets make Cashew Brittle first!
Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case! 
Add the cashew pieces. I buy these at Trader Joes, and I love them for snacks! Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside. 
Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.

Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.
Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.
Add only 2 cups of pecans and continue cooking until the  mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.
Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.
For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.
Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.
Quickly pour onto baking sheet and evenly spread. Let cool.

Let all the brittles sit until completely cooled. It takes about 20 minutes for each. 
 Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!




 Thank you so much for joining me today! If you have any questions or concerns about this recipe, please leave me a message in the comments and I will answer you promptly!

Thank you to Christie from  A Kitchen Hoor's Adventures for hosting today's gift giving challenge!


Scroll down to see what yummy goodies #SundaySupper members have been creating!

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

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

    A Trio of Brittle

    prep time: 30 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 45 mins

    INGREDIENTS:

    Cashew Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 3 cups Cashew
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda
    Turtle Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 2 cups Pecans
    • 1/2 cup Caramel Bits
    • 4 ounce Chocolate Chunks
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda
    Hot and Spicy Peanut Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 25 ounces Hot and Spicy Peanuts
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda

    INSTRUCTIONS:

    Cashew Brittle
    1. Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case!
    2. Add the cashew pieces. Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside.
    3. Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.
    4. Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.
    5. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Turtle Brittle
    1. Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.
    2. Add only 2 cups of pecans and continue cooking until the mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.
    3. Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.
    4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Spicy Peanut Brittle
    1. For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.
    2. Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.
    3. Quickly pour onto baking sheet and evenly spread. Let cool.
    4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Created using The Recipes Generator

Thursday, November 24, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Hello and Welcome to Celebrate It! Blog Link Party!

I hope you had a wonderful Thanksgiving!
 On that note, let me tell you that I am so thankful for all of you who stop by to link up and share what you have been creating!
 You are very much appreciated! Thank you!

Last weeks 3 most clicked links:

Setting the Thanksgiving Table
from

How to Make Turkey Gravy without Drippings
from


Make Your Own Winter Preparedness Kit
from







Let's get to the party!