12 Days of Baking ~ Day 9

This is another recipe passed down from my Grandma Bryan.  She made these every year, my mom made them every year, and I make them occasionally.  As a child, I loved these.  They looked so beautiful to me, so fancy.  As an adult, I like them.  They are easy to make and do look great on a full platter of different things.  Just enough of a different look to make them stand out!  Here you go:

Cathedral Windows

1 (4 oz.) bar Baker's German Sweet Chocolate Bar
1/4 cup butter
~melt together in a large saucepan over low heat.
Add:
1 well-beaten egg
1 cup powdered sugar
1 pkg. colored mini marshmallows
1/2 cup chopped walnuts

Cool well.  Lay out 2 sheets of foil with a sheet of plastic wrap on each sheet.  On the plastic wrap, lay down about 1 cup of shredded coconut in a long strip. 

Place 1/2 the marshmallow mixture onto each strip of coconut.  Bring the plastic wrap up on the sides of the marshmallows and start forming into a log shape, bringing the coconut up on the sides and top.  Sprinkle more coconut on top if needed.

Wrap tightly in plastic and then in foil.  Place in freezer.

To serve, slice frozen logs into 1/2 inch slices.

12 Days of Baking ~ Day 8

Okay, really now.  Are we only on day 8??!  Are you all sick of this already?

So, here's the thing.  This recipe is going to sound like a hot mess.  It's probably going to make you think I've finally taken that last step off the ledge of sanity.  You'll probably start to question every recipe I've ever recommended.  It's just one of those that you will have to take my word for.  I wish I could have you take a bite and then give you the recipe.

I kept reading about these from a couple sources I highly esteem for their recipes.  After about the fourth mention of something called "Cake Balls", I decided to give it a try.  I made these for the school carnival bake sale last year, and was begged for the recipe.  It's one of those recipes that tastes phenomenal, and then you are embarrassed to admit what it is.  Everyone that has eaten them asks how to make them.  When I tell them, they always respond with, "You're kidding!"  But I'm not.  They are not the prettiest little things, and they are not a clean one to make.  But oh, boy, are they tasty!  Take a chance and give these a try!

(Because they look so Christmasy, I used Red Velvet Cake, but you can really do any combination.  The chocolate cake/chocolate frosting is dynamite!)

Cake Balls

1 Box Red Velvet Cake Mix
1 can Cream Cheese frosting
White Chocolate Chips or White Candy Coating/Almond Bark
(yes, that's it!)

Prepare cake according to box directions, and bake in a 9x13 pan.  Let cool, then crumble into a large bowl.  Add frosting and combine together.  (You can be all neat about it and use a spoon, but I just get in there with my hands and mush it all together.  It's as relaxing to me as playing with play-dough.)  Using a cookie scoop, shape into 1-inch balls and place on parchment-lined cookie sheets.  Put cookie sheets in the refrigerator to chill for about 1 hour.

In a small bowl, melt chips according to package directions.  (Make sure and add the shortening that it calls for!)

Dip cake balls into the melted chips to coat completely.  This is Messy.  Yes, that's messy with a capital "M"!  And the more you do, the more cake crumbs get into the chips, and then it becomes a red-ish coating.  But it looks a little extra Christmasy that way, so I don't mind.  If it's perfection and neatness you are after, you will be frustrated with this.  But if it's yum-yum-yummy you are after, you've hit the jackpot.  Or at least a yummy recipe!

These can be refrigerated or not, or just eaten.  I think they are great little gifts.  Just a few in a small cellophane bag look pretty doggone cute.

Cake Name Reveal...

Well, the time has come to name this cake!  It was close between a couple, but I have to go with the one I thought summed it up best:

"the drunken mocha goodnight cake"

Ta-da!!  "drunken" as a shout-out to the Kahlua, the "mocha" as a shout-out to the chocolate and Kahlua, the "goodnight" as a shout-out to the fact that it is eaten right before I say goodnight...you got most of the shout-outs in there, Darrlyn!  I don't know if you analyzed it that deeply, but it worked for ya!  You've got yourself a fancy-shmancy Starbucks cup coming your way.  And if it happens to arrive wrapped in Christmas paper, perhaps you could just consider that your Christmas present?!

I did think of one I loved, and I almost entered it myself:  "Hunk-o-drunk-o-chocolate love".  But you've got to say it with your lip curled while wearing a tight white bodysuit ala Elvis.  It does have a nice ring to it.

Anyway, in order to gather some inspiration to choose a name, I had to cut into it and have a slice.  I leave you with one final picture of:

The Drunken Mocha Goodnight Cake

A new recipe  coming tomorrow!

12 Days of Baking ~ Day 7 (and a Contest!)

This is a beautiful recipe.  It is the end of a long day at the end of a long week, so I'm fearful that my communication of the greatness of this cake is going to be lacking.  I'm not sure I have it in me to effectively describe the yumminess of it.  Here's how it came about:

A few years ago, I read a sweet little Christmas novel...it was a fun, light book to read, but I cannot even remember its name.  Within that book was a recipe for chocolate fruitcake.  Now, I have never even put a bit of regular fruitcake to my lips in all my 30 - I mean 40 - years.  The reputation of it alone was enough to make me stay away.  But a chocolate fruitcake?  Now my curiosity was standing at attention.  But I still had problem with the word fruit in the title.  I try hard to not mix my fruit and dessert.  I'm not even a big fruit pie fan.  Well, except for peach.  I love peach pie.  Focus.  So, I played around with the recipe, deleting much of the called-for fruit, until I found the perfect combination.  People who have tasted this have insisted that I find it a new name.  It's so much more worthy than a title of "fruitcake" would suggest. 

**I'm sneaking a little contest in here.  Leave a comment with a suggestion for a great name, and if I like it best, I will send you this:

It's a double-wall insulated cold drink cup from Starbucks, complete with a cute candy cane straw!  (Cake not included.  Make your own!)

The name that would move me most would communicate the extreme chocolate-ness of the cake, subtly suggest the alcohol undertone, and have some sort of Christmas tie-in.  So get creative for me.  This poor cake has been without a formal name since its birth 3 years ago.  I'll pick my favorite on Monday evening sometime.  My commitment is a bit loose because my schedule is a bit tight and my mind wound even tighter.  Be flexible with me, friends.

You've got to make this cake this weekend, because it has to sit in the fridge, soaking up the alcohol, for 3 weeks.  I realize it's only 2 weeks until Christmas, so in this case just go ahead and eat it in 2 weeks.  It'll be okay.  I cannot believe I just typed "only 2 weeks until Christmas".  Eek!  Without any further ado:

No-Name-Not-A-Fruitcake-Chocolate-Cake

Place the following into a large (truly large) bowl and mix together:

2 cups chopped dates

2 (8 oz.) cans crushed pineapple

1 cup coconut

2 cups chopped walnuts

2 cups chopped pecans

4 cups chocolate chips

In a separate bowl, beat the following together on low speed for 30 seconds, then on high for 3 minutes:

1 cup butter

1/2 cup shortening

1 1/2 cups sugar

9 eggs

2/3 cup Kahlua Mocha (or creme de cacao)

1 TBSP baking powder

1/2 tsp. salt

1/2 cup Hershey's Dark baking cocoa

3 cups flour

Pour batter over fruit/nut mixture in large bowl.  Mix together well.  Scoop evenly into 2 well-greased loaf pans.  Pans will be full, but that's okay.

Bake at 275 (yes, 275) for 2 1/2 to 3 hours.  After 2 hours, check every 15 minutes.  I usually cover mine loosely with foil after the first 2 hours.  To test for doneness, just gently press the center.  It should still have a slight give, but not sink down.

Remove from oven and let cool in pan for 5 minutes.  Turn onto cooling racks and let cool completely.

When cool, set each loaf onto a large piece of plastic wrap.  Pour about a jigger (about 3 TBSP, but error on the side of more!) of Kahlua Mocha (or creme de cacao) over each loaf.  Wrap tightly with plastic wrap, then place loaf into a gallon zip loc bag.  Place in refrigerator for 3-4 weeks.  (Or 2 weeks for my 2009 version.)

Now, when we dive into this cake, we like to cut a generous slice after the kids have gone to bed.  I heat mine slightly in the microwave and pour myself a big glass of cold milk.  Brad warms his up, pours on extra alcohol, and puts a scoop of ice cream on top.  Any way you eat, I think you are going to love it!  I don't have any pictures of the final product, because mine are still cooling.  But you have plenty of information to now get started!  Enjoy...and NAME THAT CAKE!!!!

12 Days of Baking ~ Day 6

Today I'm sharing one of my favorite cookies to make!  I love the process of making cut-out sugar cookies and decorating them.  Eating them just completes that whole process beautifully!  They are great with cold milk, great dunked in a warm drink, a great option to leave out for Santa, and make perfect gifts.  This particular recipe comes from Paual Deen, and the picture is hers, too.  I haven't made mine yet this year.  The fun thing that sets this recipe apart is the edible paint icing.  It is fun for kids of any age (myself included!) to use, and dries to that glossy shine that I love.  So, here you go:

Cut-Out Sugar Cookies

1 cup butter, softened
1 cup sugar
2 large eggs
2 tsp. vanilla
1 tsp. almond extract
3 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt

In a large bowl, beat together butter and sugar until fluffy.  Beat in eggs, vanilla, and almond extract.  Combine all dry ingredients, gradually add to sugar mixture, blending just until combined.  Cover and refrigerate one hour.

*To roll out:  instead of just flouring your work surface, do a combination of flour/powdered sugar on your cutting board.  This will make sure the cookies don't get too much additional flour, which can make them too dry or tough when they are baked.*

Roll dough to 1/4 inch thickness.  Cut with cookie cutters.  Bake on parchment-lined baking sheets at 350 for 10 minutes (or until the edges are very lightly browned).  Let cool for 2 minutes on baking sheets, then transfer to cooling racks.  Let cool completely before icing.

Edible Paint Icing

1/4 cup cold water
3 TBSP meringue powder (I get mine at Michaels)
2 cups powdered sugar
food coloring

In a medium bowl, combine water with meringue powder.  Beat with a wire whisk until foamy.  Whisk in powdered sugar until combined.  Divide into smaller bowls and color as needed.  Paint cookies immediately.  (I just buy some small craft paint brushes at the craft store and run them through the dishwasher after the kids are done.)  Sprinkle any colored sugars or sprinkles immediately, this icing dries quickly.

To freeze these, just place them outside your front door for 33 seconds.  I kid.  Sorta.  Really, though...just stack them carefully in a hard-sided container (like a plastic food storage one), dividing each layer with waxed paper or parchment.  Let thaw completely before icing. 

12 Days of Baking ~ Day 5

Hold onto your hats here...this recipe has neither chocolate nor butter!  And you know what?  This is still a fabulous recipe!  I cannot even make any apologies, because I do love these cookies.  I hope you will too.  I like to do a bunch of baking and then make up plates of cookies to give to neighbors and friends.  These cookies are a great contrast to all the chocolate I typically use.  And though I shudder to think there are people who really walk this earth who do not like chocolate, I do like to give something who might please those people.  And I do shudder at the thought.  Anywho:

These cookies are great...especially for all you tea drinkers.  And they make your house smell unbelievably festive while they are baking.  If you are having a get-together of any kind, invite me, and bake these so your house smells extra Christmas-y for the occasion!  Here you go:

Ginger Crinkles

3/4 cup butter-flavored shortening
1 cup sugar
1/4 cup light-flavored molasses
1 egg
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
3 tsp. baking soda
2 cups flour

Sift together flour, baking soda, ginger, cloves, and cinnamon.

In large bowl, beat together shortening and sugar on medium speed until very light and fluffy, about 4 minutes.  Blend in molasses and egg.  At low speed, blend in flour mixture just until combined.  Refrigerate 1 hour or more.

Shape dough into 1-inch balls (you know you should be using that cookie scoop); roll in granulated sugar.

Bake at 350 for 8-10 minutes, until light golden brown.  Let stand a couple minutes before removing to cooling racks.

To freeze, just put the cooled cookies into gallon zip-loc freezer bags.  They freeze nicely.  Or, you can freeze the dough.  Make them to up to the step of rolling them into balls.  Without rolling them into sugar, place on cookie sheet into the freezer.  When the dough is frozen, transfer into freezer bags.  To bake, just remove the amount you want to bake, roll in sugar and place on cookie sheet.  By the time the oven is pre-heated, they will be thawed enough to bake easily.  You may need to add an additional minute or so of baking time.

can't you almost taste that?!

12 Days of Baking ~ Day 4

A bit of delay going from day 3 to day 4, huh?!  Well, that's what happens when one of your 4 favorite people in all the world has a birthday in December!  Now birthdays are done and it's time to be all about Christmas!

Day 4 is a new treat to me.  I saw this recipe and had to try it.  I must admit, until I made these yesterday, I have never eaten a piece of biscotti in all my life!  To me they have always looked like a dried out, stale cookie.  And I tend to go for the ooey-gooey-melty type of cookie.  But these intrigued me, and with our bone-chilling weather (8 degrees last night!), having something to dunk into a hot drink just seemed to call my name.

And, it gave me a chance to try these:  Hershey's Dark Chocolate Mint Truffle Kisses.  Oh, my.  They are a seasonal candy, so go snatch some up soon.  Mint green bag, and the kisses themselves are wrapped in green foil with white snowflakes.  I love everything about them.  The way they are dressed, the way they smell, they way they look so cute when you cut them in half, the way the taste, and the way they bake into yummy things.  So Christmas-y!

And my first time with biscotti did not disappoint!  It was too late last night to try it with something hot, so I dunked a piece in milk and it was...lovely.  The kids loved it.  I loved it.  Brad would prefer I didn't bake it the second time, but I'm removing him from my statistical data and calling it a homerun.  I never claimed to have scientific integrity.

So, here you have it for Day 4:

Mint Truffle Chocoholic Biscotti

1/2 cup butter
1 cup sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
3/4 cup Hershey's Special Dark baking cocoa
1 TBSP baking powder
1/2 tsp. salt
1 1/2 cups chocolate chips
1 10-oz. bag Mint Truffle Kisses, each unwrapped and cut into half

With a mixer, combine softened butter and sugar.  Beat until well-combined and fluffy.  Beat in eggs and vanilla.  Add in flour, cocoa, baking powder and salt.  Stir in choclate chips and kisses.  Mixture will be very stiff.

Now, line 2 rimmed baking sheets with parchment paper. Divide dough into two long logs, one on each baking sheet, about 1 inch thick and 3 inches wide.  Press it until it's as even as you can get it.  Bake at 375 for 30 minutes.  Remove from oven and let cool 15 minutes.

With a serrated knife, carefully cut each log into slices about 1 inch thick.  Place these slices onto parchment-lined baking sheets and bake for 15 more minutes.  Remove from oven and let cool at least 20 minutes.

If you want to dress them up, you can melt a bit of white chocolate chips and drizzle it over the top, or dunk one end in the white chocolate.  Sprinkle any colored sprinkle over the chocolate.  To melt the white chocolate, place about 1/2 cup into a freezer-quality baggie.  Microwave for 30 seconds and then knead to melt.  If needed, continue melting in 15 second intervals.  Snip a small hole in one corner of the baggie and pipe over the cooled biscotti.

These make great little gifts for neighbors or teachers...Beth's teacher is getting this little package this morning.  Hopefully her coffee will still be hot!