Vanilla Peppermint Cake covered in candy cane pieces and topped with fresh rosemary sprigs.
Holiday Sugar Cookies
- 1 cup unsalted butter
- 1 1/4 cup sugar
- 1 egg
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups of all-purpose flour, plus more for rolling
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350 degrees.
- In a stand mixer with a whisk attachment, cream butter and sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract - mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the flour mixture to the butter and sugar mixture slowly, and mix until combined.
- Split dough into 4 sections. Sprinkle extra flour on a sheet of parchment paper and rub some onto a rolling pin. Roll out one section of the dough to 1/2" thick and place in refrigerator for 20-30 minutes. Repeat with other three sections.
- Once dough has chilled, use cookie cutters to cut out shapes and transfer to baking sheet.
- Bake for 8-12 minutes, or until the edges are slightly golden.
- Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely.
- Decorate as desired.
We decided to decorate with royal icing and colorful sprinkles.
And then we put them in a box, wrapped it with twine, and added a kraft scalloped gift tag and some holly berries. A perfect gift for the holiday season!
We love getting creative with our cake toppers! For this holiday cake, we used Golden Nutcracker Ornaments we found in the holiday section at Ikea! My roommate and I were buying a couch when I stumbled on these guys at the check out stand. You never know when inspiration will hit!
My brothe and I love peppermint ice cream. But, because it is a seasonal flavor, it is only available a few months out of the year. So, we try to take full advantage of it while we can. This winter I decided to try a peppermint chocolate combination. We took our Fudgy Brownies, piled on the peppermint ice cream, and topped it off with hot fudge and crushed peppermint candy canes. The result was this decedent chocolatey dessert that is perfect for the holiday entertaining (or in my case, a nice holiday snack). These bars are so good, they had people who don't even like peppermint asking for seconds.
Peppermint Brownie Ice Cream Bars
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Peppermint ice cream (1.65L)
- Mrs.Richardson's Hot Fudge
- 4 candy canes
- Pre-heat the oven to 350 degrees.
- Butter 8x8 baking dish and line with parchment.
- In small saucepan over low heat, melt butter completely. Once the butter is melted, stir in sugar and continue cooking for 1-2 minutes, stirring constantly. DO NOT let the sugar boil.
- Pour butter mixture into a bowl with an electric mixer fitted with the paddle attachment and slowly beat in coca powder, salt, baking powder, espresso powder and vanilla extract until just combined.
- Stir in the flour until combined.
- Now add the eggs. The batter should still be warm, but not too hot that the eggs will begin to cook. Mix in eggs until just combined.
- Add the chocolate chips. The batter should still be warm so the chips will melt into the batter adding some more chocolatey goodness. If you like chips in your brownies, wait a few minutes until the batter has cooled down and then add the chips.
- Spread batter into prepared pan. The batter will be very thick, so make sure to spread it out evenly in the pan.
- Bake for 32-38 minutes. I find every oven results in a little different baking time. You know they are done when the edges begin to crack and a toothpick or knife comes out clean.
- The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack and put in the freezer for at least 1 hour.
- About 10 minutes before use, take ice cream out of the freezer and let soften.
- Once ice cream is soft, take brownies out of the freezer and spread ice cream evenly over the brownies.
- Place back in freezer for at least 1 hour.
- Put hot fudge in microwave for 20 seconds, and then spread evenly over the ice cream.
- Place back in freezer for at least 2 hours, but it is best if you let them sit overnight.
- Crush candy canes and place on top before serving.
*Before cutting bars, place knife in a cup of hot water. It will make for a much cleaner cut.
All that glitters is....sugar, obviously.
Holiday time is all about gift giving - and as we all know, gift giving can get a little expensive. For this reason, I usually like to stick with homemade gifts. Today we have taken a few of our old recipes and showed you how to wrap them up for the holidays! Easy, inexpensive, and delicious!
We took our sweet and salty Caramel Corn and wrapped it in a cute little cellophane package.
- Fill cellophane bags halfway with popcorn
- Cut 3 1/2" x 1" rectangle tags out of kraft paper
- Write "a gift for you" in the middle of each tag making sure to leave enough room for washi tape on each side
- Put washi tape on each end of the tag
- Hole punch the left side of the rectangle
- Tie up cellophane bag with red twine
- Loop one of the twine pieces into the gift tag and tie a bow
Here we packed our Maple Granola with a mason jar, a scalloped gift tag, and some twine.
- Mason Jars
- Red and Brown Twine
- Kraft scalloped gift tags
- Stamps + ink pad
- Fill mason jars with granola
- Stamp scalloped gift tags with desired stamps
- Wrap twine around the mason jar two or three times
- Attach scalloped gift tag and tie a knot
STRIPED COOKIE PACKAGE
Ginger Molasses Cookies packed in striped cookie bags and adorned with wooden gift tags.
- Place washi tape at the end of each wooden gift tag
- Stamp wooden gift tag with heart stamp
- Put cookie in striped bag and fold over the lip
- Hole punch a circle in the middle of the folded lip
- Pull red twine through the hole and around the bag and then attach the wooden tag
Wishing everyone a Happy Thanksgiving!
Here is how we are celebrating-
A dessert table is packed with all of our featured pies from this month!
Pie Crust can be a little tricky...but once you get the hang of it, you will be set for life. This Pie Crust recipe is super easy to follow, and is great for both sweet and savory fillings.
- 2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 2/3 cup + 1 tbs cold shortening
- 3 tbs cold water
- 3 tbs cold milk
- Combine flour, salt and sugar with a light whisk.
- Add the shortening. With a dough blender or your hands, work the shortening into the dry ingredients until it is in pea-size pieces.
- Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
- Gather dough into a ball and then shape it into a flattened round on a floured surface.
- Roll pie crust into a circle 2 inches larger than the upside down pie plate.
- Fold crust into fourths and place into pie plate. Unfold and ease into plate.
Now that you have the pie crust down, it is time to get fancy. Here are three easy ways to decorate your crust and make your pie look that much more amazing.
To make a pinched edge, line pie plate with pie dough and trim overhang to 1/2 inch. Using the thumb and forefinger of one hand, pinch a small piece of dough while also pushing with the thumb of the other hand. Continue around crust.
Cookie Cutter Method
To make a cookie cutter edge, line pie plate with pie dough and trim all overhang. Collect all overhang and roll out extra dough to 1/4 inch thick. Use a cookie cutter to make designs and attach them with a small dab of water. Continue around crust.
To make a forked edge, line pie plate with pie dough and trim overhang to 1/2 inch. Using the back of the fork, gently press lines into the edge of the dough. Continue around crust.