Sunday, 10 December 2017

Egg Nog Latte

1 cup STRONG brewed coffee
3/4 cup egg nog
1/2 cup milk
whipped cream and nutmeg, for garnish

  • Add egg nog and milk to a pint sized mason jar, with lid. 
  • Shake and remove lid. 
  • Heat in microwave for 30 seconds. 
  • Shake again, repeat twice (for a total of one minute, 30 seconds cooking time).
  • Brew strong coffee. 
  • Pour coffee into two mugs. 
  • Top with foamy egg nog mixture.
  • Add whipped cream and a pinch of nutmeg if desired. 

Thursday, 7 December 2017

Eggnog Thumbprint Cookies

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
Ground nutmeg, for garnish

  • Preheat oven to 350 degrees F. 
  • Line a baking sheet with or parchment paper.
  • In a medium bowl, combine flour and salt; set aside.
  • In a large bowl, beat together 3/4 cup butter and sugars until creamy. 
  • Add egg and vanilla; mix to combine. 
  • Add flour mixture and mix until just combined.
  • Scoop tablespoonfuls of cookie dough, and roll into balls. 
  • Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
  • Bake for 12 minutes. 
  • Remove from oven and cool completely.
  • In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. 
  • Transfer frosting to a piping bag. 
  • Pipe a dollop of frosting into the indentation of each cookie. 
  • Sprinkle with a little ground nutmeg to finish.

Wednesday, 29 November 2017

White Chocolate Cranberry Macadamia Magic Bars

1/2 tube refrigerated sugar cookie dough
1 c. white chocolate chips divided
1/2 c. chopped macadamia nuts
1/2 c. dried cranberries
1/2 c. shredded coconut
2/3 c. sweetened condensed milk

  • Press sugar cookie dough into greased 8x8 inch pan.
  • Top with 3/4 c. white chocolate chips, macadamia nuts, dried cranberries, and shredded coconut.
  • Drizzle with sweetened condensed milk.
  • Bake at 350 degrees for 25-28 minutes.
  • Melt remaining 1/4 c. white chocolate chips and drizzle over cooled bars.

Tuesday, 28 November 2017

Hot Chocolate Cupcakes with Peppermint Buttercream

 2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 packet Hot Chocolate mixed with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla extract 
For the icing:
3 sticks unsalted butter, softened
6 cups confectioner’s sugar
1/4 – 1/2 cup milk
1 1/2 tsp peppermint extract
  • Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  • In bowl of stand mixer combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Add eggs, hot chocolate/milk mixture, vegetable oil and vanilla.
  • Beat on medium speed until well combined, scraping down sides of bowl as needed.
  • Fill cupcake liners 2/3 full with batter.
  • Bake for 16 minutes or until toothpick inserted in center comes out clean.
  • Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  • For the icing:In bowl of stand mixer beat butter until creamy.
  • Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
  • Add milk until you reach desired consistency.
  • Add peppermint extract and mix well.
  • Place icing in piping bag fitted with a large round tip and frost cupcakes.
  • Garnish cupcakes with Peppermint Bark and white nonpareils (optional).

Recipe: The Cake Blog


Monday, 27 November 2017

Cranberry Orange Walnut Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly 

3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

  • Toast walnuts in a small pan over medium heat and stir until they become fragrant.
  • Preheat your oven to 350. 
  • Line 3 small loaf pans with parchment paper 
  • Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
  • In a large bowl whisk together the flour, sugar, baking powder and salt. 
  • Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
  • Set aside
  • In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
  • Pour the wet ingredients over the dry ingredients and mix until just combined.
  • Fold in the cranberries and walnuts
  • Divide the batter between the 3 pans.
  • Bake for about 45 minutes or until a toothpick comes out clean.
  • Let cool on wire rack for 15 minutes; remove; cool on rack completely
  • For the Frosting combine all ingredients and frost cooled breads
  • Sprinkle with walnuts
  • Store at room temp for several or days

Sunday, 26 November 2017

Hot Chocolate Truffles

2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
Crushed canes or cocoa powder for rolling

  • Over medium heat, melt chocolate chips, heavy cream, sugar, salt and vanilla extract in a sauce pan. 
  • Stir until smooth. You can add flavorings like almond extract, peppermint extract if you like
  • Pour into a bowl and place in the fridge until cool. (1-2 hours)
  • Scoop out chocolate balls, a little bigger than a tablespoon
  • Roll in crushed candy canes or cocoa powder. 
  • Pop them in the freezer to set a little firmer and then wrap in plastic wrap, goody bags or in a box using mini cupcake liners! 
  • Store in the fridge until ready to use!
  • To use: Drop one truffle into a cup of hot milk and stir until smooth.