Whether you’re going to a cookie exchange or just baking holiday cookies for your family, you’ll like this tried & true sugar cookie recipe. Make sure that you’re using natural ingredients, as the imitation stuff just isn’t the same.
Bakers start your ovens! It’s holiday baking time and let’s kick off the season with my Yorkshire mother-in-law’s mini mince pie recipe. Mary isn’t with us anymore, but her delicious recipe lives on. I’m honored to share with you such a treasured recipe.
The holidays deserve a special cake and Red Velvet Cake certainly delivers. The one complaint I do have about this cake is the use of food coloring. I always make sure to use an vegetable based food coloring like India Tree that you can get on Amazon, Sur La Table, or your natural food market.
Some people are just not into pies or some people just like to change it up a bit. Whatever the reason you may want to give this Pumpkin Tiramisu recipe a try. It’s not as difficult as it looks.
Red Velvet Whoopie Pies
I LOVE Red Velvet anything! Red Velvet screams christmas. Surprise your guests with these awesome little delights.
INGREDIENTS
1 Ounce Chopped Semisweet Chocolate
1/2 Ounce Chopped Milk Chocolate
12 Tablespoons Melted Butter
1/2 Cup Sour Cream
2 Jumbo Eggs (Room Temperature)
1 1/2 Teaspoons Cider Vinegar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Organic Red Food Coloring
2 1/4 Cups Unbleached Flour
1 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Vanilla Buttercream Frosting
3 Cups Powdered Sugar
1 Cup Butter
1 Teaspoon Vanilla Extract
1 to 2 Tablespoons Whipping Cream
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a medium-size glass bowl combine semisweet and milk chocolate. Microwave on low for 2 minutes or until melted. With a whisk or a fork whisk until nice and smooth. In large-size bowl beat togther melted butter, sour cream, eggs, vinegar, vanilla and food coloring. In a medium-size bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Sorry about having to use three bowls, but you have to do it this way. Add flour mixture to butter mixture 1/2 cup at a time. Beat on low speed after each addition before adding the next. Stir in the melted chocolate. With a cookie scoop, scoop up batter and place onto parchmemt paper lined baking sheets. Smooth them out a bit if they look a bit rough. Place in oven for 8 to 10 minutes until cookies spring back when lightly touched. Remember that each oven heats differently. Remove from oven and let cool on baking sheets for 5 minutes before transfering to wire racks to let cool completely.
Make the filling:
In a standing mixer fitted with the whisk attachment, mix together powdered sugar and butter. Beat on low speed until well blended and then increase speed to medium. Beat for another 3 minutes. Add vanilla and 1 tablespoon whipping cream. Beat for 1 minute more. Add more cream if needed for spreading consistency.
Assemble:
Sandwich a heaping tablespoon of filling between 2 cookies. Repeat with remaining cookies and filling. Refrigerate for at least 1 hour before serving. Makes about 18
Christmas Vanilla Cupcakes
We’ve had a bit of snow as of late and I thought that it was about time I post my Christmas Vanilla Cupcake recipe. The holidays are not just for baking cookies. These cupcake are super easy to make and will quickly become a favorite. I found these little snowmen on toothpicks to stick in the top of the cupcake for added holiday flair.
INGREDIENTS
1/2 Cup Butter (Softened)
1 Cup Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
2/3 Cups Cold Milk
Preheat your oven to 350 degrees. In a large-size bowl cream butter and sugar. Add eggs one at a time. Beat after each addition. Combine vanilla. In a medium-size bowl combine flour, baking powder, and kosher salt. Slowly add flour mixture to butter mixture alternating with adding milk. Beat on low speed until combined. Pour into cupcake wells that have either been greased or lined with muffin paper. I always grease the top of the cupcake pan in case I accidently overfill. It makes it much easier to remove cupcakes. Place in oven and bake for 20 minutes. Remember that every oven heats differently. Remove from oven and let cool 10 minutes before removing cupcakes. Place cupcakes on wire racks to let cool completely before frosting with Vanilla Buttercream Frosting. Makes 12 cupcakes.
Vanilla Buttercream Frosting
3 Cups Powdered Sugar
1 Cup Butter (Softened)
1 Teaspoon Vanilla Extract
1 To 2 Tablespoons Whipping Cream
In a medium-size bowl cream butter and powdered sugar on low speed. Increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream. Continue to beat on medium speed for 1 minute more. Add more cream if the consistency is too thick. Frost cupcakes.
Christmas Morning Frosted Cinnamon Rolls
I believe in planning ahead. Heck, I start my Christmas shopping in July for goodness sake! Most of us focus on Christmas dinner, but what about breakfast? I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents.
INGREDIENTS
Dough
2 Room Temperature Eggs
3/4 Cup Warm Water (Not Hot Water)
1 Package Active Dry Yeast
3 1/2 Cups Sifted Unbleached Flour
1 Teaspoon Kosher Salt
3 Tablespoons Sugar
1/2 Cup Unsalted Butter
Filling
1/4 Cup Melted Butter
1/3 Cup Brown Sugar
2 Tablespoons Ground Cinnamon
1/4 Cup Raisins
1/4 Cup Chopped Pecans
Extra Sugar For Sprinkling
Frosting
3/4 Cup Powdered Sugar
3 Teaspoons Milk
In a medium-size bowl beat eggs for 1 minute. Add warm water and yeast. Stir to dissolve yeast. Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter. It should look like coarse crumbs. Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth. Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface. The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve. Makes 1 dozen rolls.
Grandmother Libby’s Spiced Oatmeal Cookies
My great grandmother used to make these cookies for the holidays. One year I asked her for the recipe, which I am delighted to share with you. They are easy to make. You can add raisins or leave them out.
INGREDIENTS
1 Cup Shortening
2 Cups Brown Sugar
1/2 Teaspoon Vanilla Extract
2 Room Temperature Eggs
2 Tablespoons Whole Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
Additional Sugar
Preheat your oven to 350 degrees. In a large-size bowl cream shortening, vanilla and brown sugar. Add eggs and milk. Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon. Add to the creamed mixture. Line baking sheets with parchment paper. Drop rounded teaspoonfuls onto baking sheets about 2 inches apart. Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes. Remember that all ovens heat differently. I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven. Remove from oven and let sit on baking sheet for 5 minutes before removing. Remove cookies and let cool on wire racks. Makes about 4 dozen.
Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
INGREDIENTS
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
INGREDIENTS
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.
