You are here: Home / Archives for Christmas

by category

IMG_1378

Buttermilk Cake with Sugared Cranberries

December 20, 2012 7 Comments

Buttermilk Cake with Sugared Cranberries %The Baker Chick

There’s nothing I love more than an easy dessert. Considering all the get togethers and holiday events filling up my schedule these days, I find myself sometimes needing to throw something together with little to no prep time. I love this cake for many reasons, but it’s simplicity is a big one.

For my book club’s holiday meeting this month, I wanted something festive, easy to transport and doable in just a short time period. Lucky for me, I thought about this early in the day, made the sugared cranberries, and threw everything else together in no time.

Buttermilk Cake with Sugared Cranberries %The Baker Chick

I love this base cake recipe so much that I’ve already made it before with strawberries and cherries tossed in. I thought about mixing the cranberries right into the batter, but decided to keep it simple and fluffy and add vanilla bean instead. I love the simple whipped cream on top, and the sugared cranberries are to die for. They are my new favorite garnish, snack, pretty thing to look at. If you haven’t made them yet- now’s the time!!

Print
Buttermilk Cake with Sugared Cranberries

Yield: 2- 9 inch cakes or 1 quarter sheet cake

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 1/4 cup sugar
  • 1 vanilla bean
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup well-shaken buttermilk
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup of fresh cranberries, washed and drained
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup superfine sugar for coating. (regular sugar will work if it's all you have.)

Instructions

  1. Preheat oven to 400°F with rack in middle. Butter, flour and parchment a 9-inch round cake pans or quarter sheet pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then split the vanilla bean and scrape the seeds into the bowl, add vanilla extract. Add eggs and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan(s), smoothing top.
  5. Bake until cake is golden and a cake tester/toothpick inserted into center comes out clean, 20 to 30 minutes depending on pan size. Cool in pan(s) 10 minutes, then turn out onto a rack and cool until room temperature.
  6. Using a cold bowl and cold beaters, whip the cream until stiff and stir in the powdered sugar. Spread the whipped cream over the top of the cake and garnish with sugared cranberries.
    7. For Cranberries:
  7. Combine sugar and water in a saucepan over medium-high heat until sugar is dissolved, forming a syrup.
  8. Add the cranberries and toss in the syrup to coat. Let cranberries steep in the liquid for 2-3 hours (or as long as overnight.)
  9. Drain liquid and spread berries on a cooling rack in an even layer. Let them sit for an hour.
  10. Coat with sugar. Use right away or store in an airtight container.
http://www.the-baker-chick.com/2012/12/20/buttermilk-cake-with-sugared-cranberries/

Filed Under: Cake, Christmas, Holidays, Recipes Tagged With: , , ,

IMG_10271

Chewy Chocolate Peppermint Cookies

December 12, 2012 15 Comments

Chewy Chocolate Peppermint Cookies %The Baker Chick

This year I was so lucky to get to take part in a really fun food-blogger event called The Great Food Blogger Cookie Swap. Basically- hundreds of bloggers are all paired up with 3 other bloggers and instructed to bake a dozen cookies each and send them on their way. What that means is we get to enjoy lovely bundles of cookies made with love by some of the best foodies around. It’s a very fun event that I can’t wait to do again next year!

Chewy Chocolate Peppermint Cookies %The Baker Chick

For my swap recipe I wanted something that was super soft and chewy to begin with so that it was sure to stay that way after a few days in the mail. I also needed something flat and stackable so I could easily pack these up. This festive and chewy cookie was perfect!

The texture is almost brownie-like with crispy edges and a chewy center. The candy cane bits add the perfect minty flavor and a bit of crunch. Not only are these easy as pie to make, but I kept a few for a week or so and I was thrilled to find them just as delicious in texture. I hope the ladies I sent these to got them and enjoyed them!!

Chewy Chocolate Peppermint Cookies %The Baker Chick

Print
Chewy Chocolate Peppermint Cookies

Yield: about 2 dozen cookies

Ingredients

  • 1/3 cup butter (2/3 a stick)
  • 1/3 cup finely chopped unsweetened chocolate (2 oz/60 g)
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 candy canes, crushed

Instructions

  1. In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks.
  2. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Refrigerate at least 2 hours, or overnight.
  4. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or a silpat. Drop dough by heaping tablespoonfuls 2 to 3 inches apart.
  5. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes.
  6. Return to oven 2-4 minutes longer, until edges are crackled and centres are just set.
  7. Remove and cool at least 5 minutes on baking sheet before transferring to wire racks to cool completely. (Cookies won't come off the sheet easily if they aren't cooled enough.)
http://www.the-baker-chick.com/2012/12/12/chewy-chocolate-peppermint-cookies/

Recipe adapted from: Foodess

Chewy Chocolate Peppermint Cookies %The Baker Chick

Filed Under: Christmas, Cookies, Holidays, Recipes Tagged With: ,

IMG_1224

Mini Gingerbread Cupcakes with Mascarpone Frosting

December 10, 2012 87 Comments

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

One of my favorite parts of December are Holiday Parties! I can’t get enough of mistletoe, spiked egg nog, mulled cider, carols, and secret Santas, (I’m actually taking part in three this year!) Of course, the delicious bite-sized snacks and treats make these parties even better. I’m not hosting one until we move into a bigger place, but I’m planning on hosting a few small friend get-togethers so I get a chance to spread some cheer and show off my cute tree! If I were having a big party though, with a full dessert table- these cupcakes would be on it without a doubt.

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

The base of these cutie little cupcakes is a soft and fluffy gingerbread cake that is topped with a creamy mascarpone frosting and some candied ginger bits. The frosting is less sweet than normal buttercream and has just a hint of lemon added for a hint of tartness. It offsets the spices in the cake perfectly and the candied ginger is a sweet finishing touch.

This was actually my first time making gingerbread of any kind and I couldn’t be more in love with this recipe. I look forward to changing up the size and trying full size cupcakes or even a bundt cake. I also had never worked with mascarpone and think it is to die for. (if you want to splurge a little.) If not- cream cheese would also work in a pinch!

Mini Gingerbread Cupcakes with Mascarpone Frosting %The Baker Chick

Print
Mini Gingerbread Cupcakes with Mascarpone Frosting

Yield: 36 mini cupcakes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz mascarpone cheese room temp.
  • 1/2 cup butter- room temp.
  • 3-4 cups powdered sugar
  • 1-3 Tablespoons milk or cream
  • 1 tsp lemon extract (or 1 T lemon juice)
  • candied ginger for topping

Instructions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. (Mixture may be a bit lumpy at this point- don't worry!)
  2. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves; add to the creamed mixture. Beat on low speed until well combined- but don't over-mix.
  3. Fill paper-lined mini muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing to a wire rack to cool completely.
    5. For Frosting:
  5. Cream the mascarpone and butter until thick and well-combined. Gradually add the powdered sugar until thick and creamy. Mix in lemon extract or juice. If frosting seems too thick, gradually add milk if needed.
  6. Frost cupcakes and top with candied ginger.
http://www.the-baker-chick.com/2012/12/10/mini-gingerbread-cupcakes-with-mascarpone-frosting-and-a-nambe-giveaway/

Cupcake recipe adapted from: Taste of Home

Filed Under: Christmas, Cupcakes, Holidays, Recipes Tagged With: ,

Chewy Ginger Cookies

Soft and Chewy Ginger Cookies

November 28, 2012 20 Comments

Soft and Chewy Ginger Cookies %The Baker Chick

Ok, I’m finally out of my food coma and ready to bring on the Holiday sweets. This truly is my favorite time of the year and nothing makes me happier than handing out sweets to friends and family. As a baking blogger it’s actually perfect, as I won’t struggle to give away my baked goods until after the New Year. I’m all stocked up on pretty boxes and bags which make extra treats look all festive too.

I love a spicy ginger cookie, but I’m not so much into the hard texture of a traditional ginger snap, so these were perfect for me. The edges are crisp and the insides are chewy and soft. I added candied ginger bits which add little burst of spicy ginger flavor with each bite. The dough comes together in no time and the bake up quickly. I chose to bake
a dozen of these and chill the rest of the dough in pre-scooped portions, making it easy as pie to bake up a few anytime company comes over.

Soft and Chewy Ginger Cookies %The Baker Chick

On a side note, thank you all so much for the sweet comments on the wedding picture post! I put a lot of love and hard work into planning all the details of that day, so hearing all your kindness made my day! I will go back and give some info on vendors and stuff to answer your questions. :)

Print
Soft and Chewy Ginger Cookies

Yield: 2 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/2 cup candied ginger* chopped into bits.
  • 2 tablespoons raw sugar for rolling (white sugar works too)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
  4. Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
  5. Chill dough for 15 minutes to make it easier to handle.
  6. Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Notes

*Candied Ginger can be found at your basic grocery store, but if you can't find it- I made it from scratch here.

http://www.the-baker-chick.com/2012/11/28/soft-and-chewy-ginger-cookies/

Filed Under: Christmas, Cookies, Holidays, Recipes Tagged With:

IllBringtheCookies-InKatrinasKitchenLarge

Eggnog Snickerdoodles

December 20, 2011 4 Comments

Hey Guys! I’m so excited to be a part of a very fun blog event hosted by the lovely Katrina over at In Katrina’s Kitchen.  Every day in December a different blogger is “bringing the cookies” over to her site for a cookie-recipe-sharing-extravaganza. I have been loving checking in every morning to see all the delicious treats and totally is my turn to share!

I decided to stick with something simple and make you some Eggnog Snickerdoodles. These little cookies are very similar to regular Snickerdoodles with a few minor changes. Instead of Vanilla extract I used Rum Extract, and instead of rolling them in Cinnamon Sugar, I used a combo of Cinnamon and Nutmeg. The result is a soft, chewy, festive cookie that was adored by everyone I shared them with.

Head on over to In Katrina’s Kitchen for the recipe and make sure to check out the rest of the amazing cookie treats!

 

Eggnog Snickerdoodles %The Baker Chick

Filed Under: Christmas, Cookies, Recipes Tagged With:

MG_4505+copy

Chocolate Candy Cane Cupcakes

December 19, 2011 21 Comments
How did people plan their weddings before the internet? I can’t even count the hours that I have spent in front of my computer in the last few weeks obsessively going from page to page. Between the amazing wedding blogs out there, Martha Stewart Weddings and Pintrest I’m officially lost to the net. Maybe that explains why I haven’t bought a single Christmas present and tomorrow I’m leaving for Wisconsin. Usually I arrive at my Parent’s house with all my gifts wrapped and ready but obviously that isn’t going to happen. How am I supposed to tear myself away to do my shopping when there are endless webpages out there with so much wedding inspiration??!
Anyway- I was able to tear myself away for a few minutes this weekend to whip up these little cuties. Andy and I went to a Christmas party on Saturday and I couldn’t bear to show up empty handed. Luckily I’ve been jones-ing to make these ever since they first made their appearance at my Dessert Party over the summer. They are so simple and easy to whip up that they’re the perfect last minute treat for this week’s holiday parties! I used my favorite one-bowl Chocolate Cupcake Recipe and a simple Peppermint Buttercream. You can top them with crushed Candy Canes, but I used those adorable minty candy cane sprinkles. Bite sized holiday deliciousness!
Print
Chocolate Candy Cane Cupcakes

Yield: 18-24 full sized cupcakes or 30-40 minis

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • Frosting:
  • 2 sticks unsalted butter (room temperature)
  • 4 1/2 cups powdered sugar
  • 2-3 tablespoons milk, cream or half and half
  • 1/2 tsp. peppermint extract

Instructions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
    5. For the Frosting:
  5. Using an electric mixer, beat the butter of medium speed until fluffy and pale. Add the powdered sugar slowly until thick, beating at medium speed. Add peppermint extract and one tablespoon at a time of milk or cream until frosting is smooth and creamy. Pipe on cupcakes and decorate with crushed candy canes or sprinkles!
http://www.the-baker-chick.com/2011/12/19/chocolate-candy-cane-cupcakes/
Cupcake recipe from Martha Stewart
Filed Under: Christmas, Cupcakes, Holidays, Recipes Tagged With: ,

Homemade Eggnog

Homemade Eggnog

December 8, 2011 28 Comments

Earlier this week I shared my like for the nog. Though I’m a big fan of the stuff,  I don’t love all the chemicals and corn syrup found in the store bought kind. (I know there is organic stuff out there, but my local store doesn’t sell it.) So, I thought that it would be a good idea to figure out how to make it from scratch since I like to complicate things like that.

Now before you guys start getting all protest-y about the raw egg stuff, I must point out that this is *cooked* homemade egg nog. I don’t like the idea of raw eggs anymore than you do. However, this recipe is cooked to 160 degrees so all bacteria is killed and it is safe to drink. After that, all you have to do is chill it for a few hours and you’re good to go. Let me tell you that it tastes way better than anything you’d find in the store! I used low-fat milk and it was still creamy and delicious. I also got to add my own vanilla and spices which is good for me since I like it super spicy to begin with. All in all- I’m very pleased with the discovery. Enjoy!!

Print
Homemade Eggnog

8 servings

Ingredients

  • 4 large eggs, room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/4 tsp freshly grated nutmeg, or to taste*
  • pinch of cinnamon
  • 4 cups low fat milk
  • 2 oz. brandy or bourbon, for serving (optional)

Instructions

  1. In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes.
  2. In a medium saucepan, over high heat, combine the milk, vanilla and spices and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, and pour mixture over a fine mesh strainer into a jar/pitcher/bowl, and set in the refrigerator to chill.
  3. .
  4. Pour into glasses, add liquor if desired, and sprinkle with additional nutmeg for serving.

Notes

*If not using freshly grated nutmeg, you may want to use more nutmeg.

http://www.the-baker-chick.com/2011/12/08/homemade-eggnog/

Adapted from: Baking Bites

Filed Under: Christmas, Drink, Holidays Tagged With: